One bowl meals cookbook / developed by Williams Sonoma Test Kitchen ; photographs by Annabelle Breakey.

Contributor(s):

Material type: Text

text
still image

Media type:

unmediated

Carrier type:

volume

ISBN:

9781681882451
1681882450

Subject(s):

Genre/Form:

Cookbooks.

Contents:

Great bowls of fun -- All about ingredients -- Building your bowl -- Recipes -- Basic recipes.

Summary: "The perfect solution for busy weeknight meals, One Bowl Meals provides ideas for creating flavorful, nutrient-packed meals in a single bowl. This handy book features 27 internationally-inspired recipes, with an additional 30 more for rice, pickles, salads, toasts, pestos and dressings to round out each meal-in-a-bowl. An easy primer introduces readers to pairing ingredients for optimal flavor, texture and nutrition."--Publisher's website.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	Bedford Public Library Non-Fiction	Non-Fiction	641.82 ONE	Available		32500001732412

Total holds: 0

Enhanced descriptions from Syndetics:

Whether it's a rice bowl, grain bowl, salad bowl, vegetarian or made with seafood or meat, there's a simplicity and comfort in eating a full and balanced meal out of a bowl. One Bowl Meals will inspire readers to mix and match their favorite flavors and foods to create simple, satisfying meals.

In this compact yet comprehensive cookbook, the expert chefs at the Williams Sonoma Test Kitchen show how varied bowl meals can be. Simply put, bowl food is healthful, colorful, comforting, and most important, easy to prepare. Organized by recipes featuring chicken; beef, pork, and lamb; seafood; vegetarian; and even a breakfast chapter, this book will appeal to all sorts of dietary preferences and restrictions. Many recipes include international flavors--such as Thai, Korean, and Mediterranean--and all are healthy and balanced with grains, protein, and fresh vegetables.

Recipes include:
Thai Chicken Bowl with Coconut Rice, Red Chilis, Scallions and Basil

Mediterranean Bowl with Grilled Chicken, Olives, Hummus, Feta, Parsley, Onion and Cucumber and Tomato Salad

Short Rib Bibimbap with Garlicky Spinach, Kimchi-Zucchini Slaw, Scallions and Fried Egg

Barley Bowl with Spiced Chickpeas, Mushrooms, Kale and Tahini-Lemon Sauce

Coconut Curry Bowl with Asparagus, Chinese Eggplant and Purple Cabbage Slaw

Teriyaki Salmon Bowl with Sake-Marinated Cucumbers and Rice

Lox Bowl with Farro Salad, Dill, Pickles and Lemon Black Pepper Yogurt

Roasted Root Vegetable Bowl (sweet potato, celery root, parsnip) with Herby White Bean Puree and Shaved Fennel

Includes index.

"The perfect solution for busy weeknight meals, One Bowl Meals provides ideas for creating flavorful, nutrient-packed meals in a single bowl. This handy book features 27 internationally-inspired recipes, with an additional 30 more for rice, pickles, salads, toasts, pestos and dressings to round out each meal-in-a-bowl. An easy primer introduces readers to pairing ingredients for optimal flavor, texture and nutrition."--Publisher's website.

Great bowls of fun -- All about ingredients -- Building your bowl -- Recipes -- Basic recipes.

Excerpt provided by Syndetics

Teriyaki Salmon Bowl with Cucumbers, Grilled Pineapple, Zucchini & Avocado ½ cup sake 3 tablespoons sesame oil 1 tablespoon soy sauce 2 cucumbers, thinly shaved Canola oil for brushing 1 pineapple, peeled and cut into planks about 1 inch thick 2 zucchini, halved lengthwise FOR THE TERIYAKI SAUCE ¼ cup soy sauce ¼ cup mirin 2 tablespoons sake 2 tablespoons firmly packed light brown sugar 1½ lb salmon fillets, cut into 4 equal pieces 1 tablespoon canola oil Steamed sushi rice, for serving 2 avocados, pitted, peeled, and thinly sliced White sesame seeds, for garnish Soy sauce, for drizzling SERVES 4 In a bowl, whisk together the sake, sesame oil, and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes. Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until tender-crisp and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch cubes and the zucchini into ½-inch half-moons. Keep warm. To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake, and brown sugar and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes. Brush half of the teriyaki sauce over the salmon. In a large sauté pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. The flesh should be opaque and flaky and easily pierced with a paring knife. Remove from the heat and brush with the remaining teriyaki sauce. Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon, and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve. Excerpted from One Bowl Meals Cookbook by Williams Sonoma Williams Sonoma Test Kitchen All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Author notes provided by Syndetics

Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams Sonoma Test Kitchen spearheads the development of culinary content for the brand's catalog, website, blog, social media programs, cooking schools, and special events.

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