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Full of Carla's entertaining stories, the book shows how seasoning can transform any simple recipe. A comprehensive spice and flavor guide lets you chart your own course in the kitchen by turning your favorite go-to dish into a culinary trip around the world. In recipes that reflect her own vivacious personality, Carla takes you from Southern Chicken with Milk Gravy to West African Spicy- Sweet Chicken Stew; from German Double-Mustard Potato Salad to Moroccan Spice-Rubbed Beef Roast to Indian Chile, Pea, and Coconut Chutney; and from Southern Peach Cobbler to Greek Baklava. We all need an aromatic bowl of chicken soup from time to time; with "Carla's Comfort Foods," you can perk it up Italian-style with fresh basil and oregano; or have a taste of India with cilantro, curry, cumin, and turmeric; for a Caribbean treat, make it fragrant with lime, thyme, and cayenne pepper.
From Nashville to Naples to Nigeria, nothing gathers friends and family around the table like the flavors of home. Now you can hug your friends and family with Carla's incredibly flavorful takes on creamy soups and noodles, fragrant stews and dumplings, and mouthwatering pastries, pies, and tarts. Join Carla for a delicious journey
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-01-20
- Reviewer: Staff
Hall’s enthusiasm for fast, easy, and affordable home cooking bubbles over at every exclamation in her latest cookbook on comfort food. (Hall also wrote Cooking with Love; she is the co-host of ABC’s The Chew and a former contestant on Bravo’s Top Chef All-Stars.) In this collection of 130 new recipes, Hall offers her take on homey dishes from around the world—including the American South, Italy, Morocco, Thailand, Hungary, etc.—connecting cultures over the communal meal. Organized by category (soups & salads, vegetables, meat) and subcategory (creamy soups, spinach, short ribs), the book is a useful resource for beginner cooks looking for different ways to prepare staple dishes. Each recipe uses basic ingredients easily found in pantries or local groceries, and includes clear, concise instructions and at least one cooking tip. Meant to address the less-seasoned cook who enjoys cheerful reassurances in the kitchen, the book’s tone throughout is conversational—“That’s how we all relate to food, right?”—personal, and confessional. (Apr.)