BowlFood Cookbook [Paperback]

Aronson is the chef of Manhattan's popular restaurant Lola and its more casual offspring, Lola Bowla, where "bowlfood"Abig or small bowls of soups and stews, noodle and pasta dishes, salads, and the likeAis the specialty. Here she and former colleague Simon present 200 recipes for their lively food, influenced by Asian, Mediterranean, and Latin cuisines and characterized by bold, lusty flavors. There are also "Dumplings and Doodads," accompaniments to be served in or along with the "bowls"; "Fire and Spice," condiments, seasonings, and so forth; a brief dessert chapter; and an abundance of boxes and sidebars on all sorts of culinary topics. For most collections.
Copyright 1999 Reed Business Information, Inc.

Dive right in! Steaming up from these bowls is a whole new world of flavor, aroma, texture, and happiness." -- Sheila Lukins, Author of USA Cookbook and co-author of The Silver Palate Cookbooks and the New Basic Cookbook --This text refers to the Hardcover edition.

Bowl food is Asian tangy and Mediterranean fresh. And as much fun as eating a whole meal with a spoon or chopsticks. Creating a delicious matrix of flavors, cultures, and imagination-all meting in the bottom of the bowl-chefs Lynne Aronson and Elizabeth Simon offer over 200 easy, sophisticated recipes for deep, nourishing bowls of soups and stews, wide, saucy bowls of noodles and rice, salad bowls-of course!-and bowlfood desserts. Because everything tastes better in a bowl.

Lynne Aronson is the chef of Lola and Lola Bowla in New York City. She's been named one of America's "best young chefs" by Esquire. She met Elizabeth Simon and developed her passion for bowlfood while working in the kitchen at New York's celebrated Union Square Cafe.

Elizabeth Simon is a Chinese scholar, Asia expert, and former chef. She met Lynne Aronson and developed her passion for bowlfood while working in the kitchen at New York's celebrated Union Square Cafe.

THAI DIPPING SAUCE This recipe contains the basic ingredients of most Thai cooking, and it's packed with flavor. If you want it spicy, add a few drops of Hot Chili Oil. For visual appeal, float chopped scallion or sesame seeds on top. And for a tasty marinade for chicken, scallops, or vegetables on the grill, just add a splash of Cilantro Oil. 2 cups water 1/2 cup sugar 1/4 cup rice vinegar 5 cloves garlic, lightly crushed 3 fresh jalapeno peppers, stemmed and coarsely chopped 3/4 cup fresh lime juice 1/4 cup nam pla (Asian fish sauce) 1. Combine the water, sugar, and vinegar in a medium nonreactive saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Transfer to a heatproof bowl and cool. 2. Add the garlic, jalapenos, lime juice, and nam pla and refrigerate, covered, for 1 to 2 hours. Strain before using. Store in a clean airtight container in the refrigerator for up to 1 week. Makes about 3 cups SWEET-AND-SOUR RED PEPPER DRIZZLE 1 cup roasted, peeled, and seeded red bell peppers (4 large peppers) 5 tablespoons rice vinegar 1/4 cup Thai Dipping Sauce 1/4 cup honey 1/4 cup fresh lime juice 1/2 teaspoon cayenne pepper Combine all the ingredients in a blender or food processor and process until smooth. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 2 weeks. Makes about 2 cups PUMPKIN SEED SAUCE Sometimes it's hard to believe that so little effort can result in such outstanding flavor, but that is just the case with this sauce. Use as a sauce for dumplings or seafood and poultry dishes, and feel free to serve it hot, cold, or at room temperature. 1/4 cup raw unsalted pumpkin seeds, toasted 1/4 cup chopped fresh cilantro leaves 1/4 cup rice vinegar 2 tablespoons freshly grated Parmesan cheese 1/4 teaspoon ground cumin 1/2 cup water Salt and freshly ground black pepper, to taste Combine the pumpkin seeds, cilantro, vinegar, Parmesan, and cumin in a blender or food processor and process until smooth. Add the water and process to blend. Season with salt and pepper. Use immediately, or transfer to a clean, tightly capped jar and store in the refrigerator for up to 1 week. Makes about 1 cup. Excerpted from BowlFood Cookbook Copyright c 1999 by Lynne Aronson and Elizabeth Simon Reprinted with permission by Workman Publishing