With a few days left to go, here is a collation of the noms so far.
I’ve grouped them by my own assessment of everyday vs project vs crossover (which may not be accurate for books I’m not familiar with, but it’s an attempt to help people see how things might fall out).
(These are NOT nominations from me — I’ve just copy-pasted from above so things were already in caps)
I wouldn’t classify Joshua McFadden’s grain book as easy. It has a mix of recipes, some are quite involved. Maybe in the crossover category.
I wouldn’t classify the Vivian Howard book as a project book. Yes, some of the condiments require a waiting period. But that’s hands off. Once those are made, the recipes are straightforward. This book is not as cheffy as her first book was. I would put it in the crossover category. I’d say the recipes are on the average easier than the McFadden book. You just have to have the appropriate condiment made and on hand, so a bit of advance planning.
I have three Viana La Place books, and I would categorize all of them as easy/everyday. It’s very simple Italian food.
“her combinations just haven’t caught me — which is odd because I cook/eat a lot of asian-inspired dishes, which are her wheelhouse.”
“Seems everyone loves Hetty McKinnon but every time I look through her recipes I don’t pick one.”
I second both of these statements. I feel the same about Diana Henry. People love her food and her writing, but neither really speak to me. That said, it’s definitely a “me” thing; both McKinnon and Henry are talented and well-deserving of their success.
I just picked up Ever Green at the library and own a couple other Nguyen books. I’d be up for an ANDREA NGUYEN quarter. Or EG combined with the vegan book
I get Melissa Clark and Diana Henry mixed up in my mind. I’ve borrowed some of their regular cooking books from the library but have never been impressed.
I do have Clark’s Dinner In An Instant and Comfort In An Instant cookbooks but that’s mostly because I’m still learning how to adapt recipes for the Instant Pot. I have found a few good recipes–chicken parm, mac and cheese, shrimp and grits, chicken cacciatore, shaskuska, etc. There also have been failures. (chicken and dumplings comes to mind) Again it is more about me trying to learn how to modify dishes to make them in the IP.
Yes. The categories Saregama has the books divided into are the TENTATIVE categories for a vote. If you think something is in the wrong category, no with the time to speak up.
