This Will Make It Taste Good: A New Path to Simple Cooking
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots.
“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.”
Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen.
Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food.
Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got.
Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop.
And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
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Vivian Howard. (2020). This Will Make It Taste Good: A New Path to Simple Cooking. Little, Brown and Company.
Chicago / Turabian - Author Date Citation (style guide)Vivian Howard. 2020. This Will Make It Taste Good: A New Path to Simple Cooking. Little, Brown and Company.
Chicago / Turabian - Humanities Citation (style guide)Vivian Howard, This Will Make It Taste Good: A New Path to Simple Cooking. Little, Brown and Company, 2020.
MLA Citation (style guide)Vivian Howard. This Will Make It Taste Good: A New Path to Simple Cooking. Little, Brown and Company, 2020.
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Vivian Howard is the New York Times bestselling author of Deep Run Roots, which was named Cookbook of the Year by the International Association of Culinary Professionals. She co-created and stars in the public television shows Somewhere South and A Chef's Life, for which she has won Peabody, Emmy, and James Beard awards. She runs the restaurants Chef and the Farmer, Benny's Big Time, Lenoir, and Handy & Hot. Vivian lives in Deep Run, North Carolina, with her husband, Ben, and their twins, Theo and Flo.
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- An Eater Best Cookbook of Fall 2020
From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots.
“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.”
Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen.
Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food.
Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got.
Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop.
And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life. - reviews
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Starred review from October 1, 2020
Chef, author, and tv personality Howard (Deep Run Roots) reinvigorates home cooking with her new book, which uses unexpected flavors to upgrade familiar recipes. Howard aims to make "simple cooking exciting and accessible" and succeeds. The book is organized around her "flavor heroes," ranging from an herby green sauce to kraut and spiced nuts. The same "flavor hero" may appear in sweet and savory recipes, allowing people to cook creatively with Howard's help. For example, deceptively straightforward fruit preserves appear with Brussel sprouts, followed by a breakfast bake. Each chapter begins with memories of her Eastern North Carolina upbringing, personal connections to the ingredients, and a peek into her daily life. The book feels intimate, yet approachable and practical. Readers looking for more ways to enhance their home cooking may also enjoy Julia Turshen's Now & Again. VERDICT A vibrant, empowering guide for home cooks. Howard is a gifted storyteller, and her conversational recipes and writing make readers feel as if they are cooking side-by-side with a dear friend.--Kate Bellody, SUNY New Paltz
Copyright 2020 Library Journal, LLC Used with permission.
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Starred review from October 1, 2020
North Carolina chef Howard (Deep Run Roots, 2016), a two-restaurant owner and host of PBS' A Chef's Life, shares her COVID-19 pivot: she's closed one of her two restaurants, invented the online-based Handy & Hot bakery, and returned to her love of writing. Home chefs will clap with surprise and awe at these 100-plus recipes as Howard's unusual ideas translate into some major flavor boosters without too much fuss: an herby pesto-like topper, pickled stuff galore, nuts that go beyond, and the best deployment of jams and jellies, among so many others. She organizes the recipes around 10 of her flavor heroes, like "quirky furki" (a fishy-sesame seasoning blend based on Japanese furikake), "red weapons" (spicy pickled tomatoes), "my citrus shrine" (preserved citrus of one's choosing). Blender/processor work and time at the stove are a given, but these food profiles pop, further enhanced by her tips and sidebars and the inspiration she shares, not to mention the engaging, personal lead-ins to every recipe. Nothing overly composed nor requiring umpteen ingredients: This is home cooking, elevated.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)
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October 5, 2020
North Carolina chef, restaurateur, and PBS host Howard follows 2016’s Deep Run Roots with a personal and playful introduction to her fare. Chapter titles and recipe names are upbeat and engaging (Herbdacious, Can-Do Kraut), and explained in a pun-packed, chatty voice. Dishes are introduced with frank confessions, including her struggle to correctly spell “hors d’oeuvre” and various kitchen failures. Recurring sidebars called “No Brainers” offer simple ways to use condiments such as the Community Organizer—a sweet-sour paste of tomatoes, peppers, and onions—as meatloaf topping or a flavor base for soups. Her palate is wide-ranging and incorporates flavors from global cuisines, evident in the Japanese-inspired seasoning she adds to her Quirky Furki Party Rolls and her conversion of Italian classics like pizza into spicy “mozzarella toast.” Howard also shares a recipe for fried chicken, which she has only recently begun serving at her restaurants; in her version, she adds her signature pickling liquids and oils to punch up the batter. She also reveals details about her private life, including the strains of a two-chef marriage and going on book tours. Howard’s enthusiastic exploration of her life in and out of the kitchen shows her at her best and most delightful.
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From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots.
“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.”
Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in... - sortTitle
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