It's hard to forget your first apartment--its cramped closets, one too many roommates, and oh-so-tiny kitchen--or the first entry-level job, vibrant but hectic social life, and newfound independence that come with it. For Cara Eisenpress and Phoebe Lapine, that first small kitchen was a blessing in disguise, a haven from adulthood's worries and thrills.Read more...
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It's hard to forget your first apartment--its cramped closets, one too many roommates, and oh-so-tiny kitchen--or the first entry-level job, vibrant but hectic social life, and newfound independence that come with it. For Cara Eisenpress and Phoebe Lapine, that first small kitchen was a blessing in disguise, a haven from adulthood's worries and thrills. In the Small Kitchen, inspired by their popular website Big Girls, Small Kitchen, is their debut cookbook, filled with more than 100 delicious recipes for cooking and entertaining within the constraints of a twentysomething life. Whether you're packing Pesto Chicken Salad Sandwiches for a cubicle picnic, staying in with a cup of Workweek Tomato Soup and Cara's Classic Gooey Grilled Cheese, whipping up Three Onion Dip and Pimm's Cup for a cocktail party, or making Shrimp Risotto with Sweet Peas and Leeks to impress a special dinner date, Cara and Phoebe will show you how to stretch your imagination and your pocketbook to get the most out of your small kitchen without sacrificing the flavor or fun of savoring a good meal. In the Small Kitchen will get a new generation into the habit of cooking and make your kitchen a place everyone wants to be.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2011-05-30
- Reviewer: Staff
Aimed mainly at single 20-somethings on a budget, this intimate cookbook chronicles a year in the lives of Cara and Phoebe, creators of the blog Big Girls, Small Kitchen. The book is organized by reasons to cook—cooking for one, potlucking, cocktail parties, dating, brunch, giving food as a gift (cookies and brownies), dinner parties, and using up leftovers. Each section is filled with many pages of personal stories and anecdotes, from Phoebe detailing how she crafted her peas with white wine and butter recipe the summer she was left alone with a dwindling supply of pantry items to Cara revealing an intimate moment between her and her boyfriend when he awakens to the smell of her banana chocolate chip bread. Most recipes, like yogurt carbonara, and dump and stir Mexican dip are quick, economical, and make use of on-hand staples. Some, like pork tenderloin with roasted fennel and artichoke paella are slightly more involved, but still accessible. There's an emphasis on party foods (crostini, dips, potluck salads and side dishes) and veggie dishes as well as helpful pointers for feeding a mixed crowd of vegetarians and carnivores. (July)