"Cornelia Guest's Simple Pleasures"
by Cornelia Guest
Publisher: Weinstein
Release Date: June 12, 2012
Source: sent by publicist
My Rating: 4 of 5 Stars
Daughter of fashion icon
C. Z. Guest and Winston Frederick Churchill Guest, polo champion and
heir to the Phipps steel fortune, Cornelia Guest resisted eating animal
products from childhood because of her passion for critters.” When her mother became ill, her research compelled her to take the leap to eat cruelty-free. In Cornelia Guest’s Simple Pleasures,
she reveals the secrets of understated elegance she learned from her
parents and the family’s extraordinary friends. Her favorite simple
recipes are so delicious, even the most fervent carnivores do not miss
the meat, and her tips on entertaining take the stress out of any event.
Her ulterior motive is to inspire readers to have fun experimenting
with healthy alternatives and to change the way they think about food.
My Review:
This cookbook, and entertaining guide, is really so nicely done. It is a beautiful book, with a gorgeous teal hardcover and beautiful photos and drawings inside. The photos are really inspiring and lovely to look at. The recipes themselves are vegan, so they may not be for everyone but I think anyone could find at least a side dish or breakfast item that they would enjoy making and eating.
The first half of the book is devoted to entertaining, something I don't do that often, so I really enjoyed the cooking portion of the book more. The author's style of entertaining is on the frou frou side so take that into consideration before reading the book. Even if her tastes for entertaining may be fussy, the photos are still beautiful to look at, and she shares the history of her family's home and it's nice to read about all of that history as well.
I loved the tiny sketches of little animals throughout the book, they are just too cute. I also loved that the author let her adorable pets model with the food for some of the photos. The book really is beautiful, and it would make a lovely and lasting gift for a vegan friend.
I want to try a lot of the recipes, they don't look too difficult and they are all made with fresh seasonal ingredients. The recipe portion of the book is split into the four seasons and consists of recipes and foods that pertain to that time of year. One of my favorite parts was the fall breakfast section. There are a lot of new things I want to try!
I liked that the author added basic instructions for cooking some vegan staples like grains and beans. It's helpful to have a list of cooking times and instructions for many grains and beans at a glance.
Bottom Line: A beautifully made book with lots of inspiration for cooking, entertaining, and even decorating.
Bonus Recipe from the Book!
The publicist has given me permission to post two recipes from the book
on my blog to celebrate the release of the book! I shared the
Grilled Corn and Avocado Salad a few weeks back and today I'll feature Zucchini
Blossoms Stuffed with Amaranth!
Enjoy!!
Zucchini Blossoms Stuffed with Amaranth
By Cornelia Guest,
Author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
Serves 4
Total time: 45 minutes
Zucchini
blossoms are so beautiful. This is so easy to make, and your friends
will be very impressed. You can make the stuffing the day before so you
can enjoy your friends, stuff the blossoms and have a great lunch.
Amaranth is a gooey grain that works well as a stuffing. I serve this
dish with iced tea with mint or a crisp white wine. Fresh tomatoes go
well with the squash blossoms.
3 cups amaranth
1 medium onion
3 tablespoons olive oil, divided
2 zucchini
1 small eggplant (you want to end up with 1-1/2 cups after its is cooked)
1 garlic clove
4 large blossoms per serving
1 tablespoon finely chopped parsley
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5.
Mix the cooked vegetables with the amaranth and add parsley. Fill the
squash blossoms with the mixture. Serve at room temperature.
The above is an excerpt from the book Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining by Cornelia Guest.
The above excerpt is a digitally scanned reproduction of text from
print. Although this excerpt has been proofread, occasional errors may
appear due to the scanning process. Please refer to the finished book
for accuracy.
© 2012 Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
