Kepler's 2020 Project in the News:
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The title truly sums up what this book is about: how today’s Americans have incorporated new food choices into their everyday meals and how the new realities affect our choices in the kitchen. As Ruth Reichl puts it, "we are relying more on powerfully flavorful ingredients that now come from all around the world." With our very busy schedules, we often need dinner on the table much faster than a luxurious recipe will allow, and as any hostess will note, we have many more vegetarians than ever before. With all this in mind, I decided to test some of these recipes before I wrote this review. So, I came up with a plan, (not quite like Julie in Julie & Julia, but I admit I was influenced.) I invited friends, my husband and teenage son, to choose a few recipes from the book so that we could all prepare a meal. We had two vegetarians, one lactose intolerant gentleman and a lovely lady from the east coast who did not eat garlic in any form. Since our cooks varied in their abilities, we had a few mishaps but, for the most part, the recipes were accessible to one and all and as we made our way through Peach and Tomato Gazpacho; Baby Artichokes & Shallots; Mango Frozen Daiquiris; Lobster Salad Cucumber Canapés; Sweet & Spicy Chilled Carrot Soup and Tri-Tip Roast with Parsley-Cherry Tomato Sauce, we had a wonderful time! Oh, and I would advise having more than one book available since everyone seems to need to refer to their recipe at the same time! As I am saddened that Gourmet Magazine has ceased publication, it makes this excellent book all the more precious! –
Kathleen L |
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