offers 125 recipes that are enjoyable even when the weather is not overheated. Lauren Chattman has an inventive way with familiar uncooked foods like pesto, slaws, sandwiches, and fruit desserts. The brief section on pantry staples is a useful guide that will surely spark other no-cook ideas. She cheats occasionally by using store-bought smoked turkey and smoked salmon and purchased or leftover roast beef and chicken. Menus help you assemble 15 meals for various occasions almost without cooking. (One wonders who cooks the pasta for two of Chattman's dinners or the chicken for her barbecue.) Sure-fire recipes are Curried Chickpea Spread in a Pita, White Gazpacho, and the Rum Raisin Sundae. --Dana Jacobi
From Publishers Weekly
Chattman, formerly pastry chef at Nick and Toni's restaurant in East Hampton, Long Island, does what she promises in this sunny book, delivering 150 recipes that don't require a stove or oven. She sometimes gets by, however, on a technicality, as when she tells you how to make Perfect Scrambled Eggs and How to Poach Boneless, Skinless Chicken Breasts by enclosing those instructions in boxes rather than setting them up as recipes. The recipes themselves are reliable and full of fresh ingredients, most giving their ingredients in their titles. Five-Spice Nuts are nuts tossed with five-spice powder, and Vodka-Spiked Cherry Tomatoes with Cumin-Cilantro Dipping Salt says it all. Some offerings may seem hardly recipes, e.g., Herbed Goat Cheese and Sun-Dried Tomatoes on a Bagel, but succeed by their reminding readers of new, unexpected combinations. Fresh Tuna Nicoise Salad cleverly incorporates uncooked, sushi-quality tuna; Fresh Figs, Walnuts, and Mascarpone is certainly a tasty combination. Meal prep without cooking has a necessarily limited scope, but Chattman, offering upbeat headers and a useful glossary, brings welcome fresh air to the prospect of summer in the kitchen.
Copyright 1998 Reed Business Information, Inc.