5 comments about Second Helpings from Union Square Cafe: 140 New Recipes from New York's Acclaimed Restaurant.

1. Some of these recipes are a little difficult to follow, but overall this is a good cookbook. The entrees are crowd pleasers at dinner parties!



2. Sometimes the ingredient lists are a bit daunting,especially if one lives outside of a major metropolitan area, but it's worth the effort. The impressive thing about the recipes included in Union Square Cafe's second cookbook is that the various flavors are distinct while working together. For example, a pasta dish with gorgonzola and fresh corn requires that you simmer the husks in a broth--what an odd notion and what a great result !
   I would say that the procedures are straightforward, but time-consuming. These are recipes that you have to plan for; they are not last-minute, just home-from-work desperation dinners. With that in mind, these are tasty, perhaps even mind -(not to say waist-) expanding recipes.



3. i LOVED the first Union Square Cookbook, and use its recipes regularly...and i have been SO disappointed with this one...i have not made ANYTHING that i liked from this cookbook...spare yourself



4. Most of what I found true of the first Union Square Café is also true of this sequel. And, the appearance of a sequel justifies the good opinion of the first volume. The new volume continues it's contribution to my Italian repetoire and continues to do it with recipes which are exceptionally well written. The introduction to the new volume makes it clear that many, if not most of the dishes are ... from Italian restaurants and nonas. I like this, if only because I find this much more believable than if the authors took credit for the recipes themselves. I also appreciate the traditional Italian names of the dishes as it makes it easier to compare these recipes with those done by classic Italian food writers such as Marcella Hazan and Lidia Bastianich.

   The new volume uses it's photographs to add a rare element of humor to the cookbook. It is great good fun to do some celebrity spotting in the pics and be reassured that if Jacque Pepin takes the trouble to eat there, something good much be going on in the back of the house.

   The new volume includes a long Pasta and Risotto chapter. A welcome addition.

   On the down side, I find some of the recipes fairly long. Several are probably too much for the casual cook, although I believe some of the length is due to their being very thorough in their explanations.

   Since this is a sequel to a well received book, I find the Pantry section to be a waste of space. Many named preparations from the first book are repeated in the second. Since these preparations are also available in hundreds of other books, I think this is blatant padding.

   Bottom line is that the book is a worthy continuation to the original.




5. I just made the Turkey with Apple Cider Gravy. Hands down the best turkey I have ever prepared. All of my dinner guests for Thanksgiving this year commented that it was the best turkey they have ever had. Wow! The turkey was absolutely delicious, succulent, and wonderfully flavored by the complex assortment of ingredients that came about in the brining process and the stuffing and gravy. I used quince for the first time as an ingredient in my cooking.

   The book is invitingly presented with it's story line approach through the photographs, sometimes silly. But yes, as another reviewer mentioned there is Jacque Pepin in the black and white photo essay in one chapter looking like he's truly enjoying himself. A great endorsement for this book as I love his cooking and personality as much as I do Julia Child.

   I can't wait to try other recipes from this book and soon. I think that this book will become a regular for me to try out new recipes and enhance my own knowledge of my Northern Italian Nona's cooking every day.

5 comments about Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking.

1. The author of this folksy, breezy book is obviously in love with his subject. Unfortunately, he sometimes does not seem to know what he's writing about. On page 189 with a photo of hams hanging hock up, he quotes a mountain sage who says hams should be 'hung with the hocks down', but apparently does not notice the discrepancy. Five pages later he gives his 'modern update' to a traditional recipe: boil ham in water in a deep pan (not a pressure cooker) at 300 degrees. Funny, I can't get my boiling water above 212 degrees. Although he has a deep love of the subject, he does not appear to have a deep knowledge. There are many examples of inconsistencies. On page 313 and following, he describes a mountain personage Aggie Ross Lossiah and then on page 327 and following, he describes the same person, but calls her Angie Ross Lossiah. (These are not just typos; at each place he uses the name multiple times.) In the chapter on sorghum syrup, he says 'it is known in the mountains as "long sweetenin'." This is in contrast to "short sweetenin'" -- refined sugar.' Then in the chapter on honey, he says 'honey was considered the much-loved mountain "long sweetening" while sorghum was "short sweetening".'

   The main purpose of the recipes in the book seem for entertainment. Many are cute, but most are either trivial and obvious, or else carelessly presented; for example, a recipe for blackberry dumplings calls for four ingredients: 1 qt blackberries, 1 1/4 c sugar, 2 c water, and "Berry mix". I have not figured out where to get the "Berry mix" (is that a commercial product?) or when to add it -- it was not mentioned in the directions. Also, there's that problem of boiling water at 300 degrees. Nevertheless, I found the book enjoyable and evocative of my own experiences in and with the people of the Southern Appalachians.




2. All I can say is this book is AWESOME. You must get it. I have never seen such quality, and old time cooking, and history wrapped up in one cookbook like this. I wish there were more books like this one. If we don't write down the knowledge these people had, and how they survived, and lived...we are making a tragic mistake. I cannot wait to start making some of the food listed from their recipes! I just saw this book last night at a bookstore in town. Don't hesitate to get this book, you won't be sorry.



3. Rose Houk went back to the Appalachian roots for these recipes.

   Opossum, "take one opossum and slow cook him to get the fat out." Then she describes the people's stories how during the winter you might not have much more than a squirrel for meat.

   I got a sense of the bravery and strength of character of the mountain people when they grew their own food during hard times and good times. Their meals reminded me of a simpler time when large families worked their land and survived together.

   Besides all that, her story telling made me laugh.




4. Dabney captures the culinary culture of the Appalachians. Wonderful anecdotes and reminiscing carry the reader along. The Michie Tavern Apple Cobbler recipe is excellent (Almost like dining there again!). There is a factual error relating to Kentucky Burgoo. Dabney writes that this was first introduced to Kentucky by Col. Jaubert in 1810. Jaubert wasn't born until about 1840 according to census records and his grave marker. This error was no fault of the writer, though. Marion Flexner's 'Out of Kentucky Kitchens', which was sourced, also includes this error.



5. This book is filled-brimming with knowledge, page after page, and not one page is wasteful!
   Filled with lore,
   Filled with recipes.
   My God, filled with information I couldn't believe existed!
   Do you know what a syllabub is?
   I did, we have an original syllabub, one that actually survived the Civil War. This cookbook describes in detail what they were used for, and the greatest of recipes for syllabub-the milk and wine mix.
   
   This book is a history book, listing TRUE History!
   
   How our ancestors ticked, and why you have that inclination to go back to those old traditional ways, because you have it in your genes, you are a descendant of these tough and true-grit individuals that fought and survived the most brutal of wars.
   
   This book will make you proud, you won't be inclined to ever loan it out, because even if you let grandma borrow it, it probably won't be returned.
   
   I forewarned you- don't loan it out!
   
   Keep it, read it, and if tempted, just buy another one to loan, it's worth the price paid. Hurry now, before they read this review and decide to raise the cost! (too bad I couldn't make that smaller print)

2 comments about Williams-Sonoma New York: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World).

1. In order for a restaurant to survive in New York it's got to have something going for it. And that something is usually the quality of its food. Note: New York here really means Manhattan, and to a slightly lessor extent the other boroughs.
   
   When I first picked up this book it fell open to page 86, polenta crostini with chanterelles. Polenta is grits. And in step 4 they fry the grits. That's almost the same as hush puppies. Then you add a topping of mushrooms and a couple of kinds of cheese. Well, now I know what's for dinner tonight. And any book that gives you a new recipe for grits has got to be pretty good.
   
   Kidding aside, this is a beautiful book. It is profusely illustrated and absolutely guaranteed to give you some ideas that you'll want to try. What more can you possibly ask out of a cookbook?
   
   It's been a while since I lived in the city. I've been thinking of going back for a visit. This book has confirmed it, I'm going to go start looking for tickets.



2. I'm a huge fan of the WS cookbooks, a huge fan. Taught me how to cook. But after reading this latest entry in Authentic Cuisines of the World, I'm starting to feel some nagging vibrations from my BS-meter.
   
   Granted, I'm no culinary expert or professional, but one of the most recognizable trends of the past few decades (and all due props to WS for its influential part in the grand scheme)--has been a back-to-the land approach originating our of San Francisco (WS-HQ) called, quite appropriately, "California Cuisine". California Cuisine traded in the fancy-schmoopy cuts of meat and elaborately prepared sauces we'd learned from French cooking in favor of the Tuscan approach--fresh in season produce, simply prepared to display the inherent deliciousness of the source ingredients. And California cuisine is delicious, and fresh, and utilized (with some degree of artful ingredient combination) in most contemporary restuarants. This is why restaurant menu entries now make a point of telling you the origin and species of every tomato and leaf in the dish. Out with pretentious cooking techniques, in with plain old tasty ingredients, in season and arranged simply--who can argue with that?
   
   Well--anyone who enjoyed food from NYC before 1980...or French food...or the local cuisine of New Orleans, or London...which happens to represent about 1/2 of the Cuisines of the World Williams-Sonoma has claimed to "cover" in separate books in which it really just applies the California Cuisine standard to a couple indigenous novelties. Case in point-- I picked up their New York book and was expecting some fittingly gritty and greasy New York-style food. You know, pizzas and other Italian fare, bagels, Jewish and kosher recipes, sushi, Vietnamese, etc. We're talking about the Big Apple here--the hub of the world! I'm pretty sure that the pulse of New York's culinary heart was beating long before California Cuisine became the latest fad.
   
   So, if you're like me, you'll be rolling your eyes by the 5th time this book trots out the same "Little known fact--New Yorkers just LOVE quality, seasonal ingredients! Like the ones found in this dish, 'Broccoli Rabe with Roasted Garlic'!" The "Truffled Waldorf Salad" is exactly what more of this book should have been like--after all, who needs another recipe for the original version? Instead, the Table of Contents reads like an organic peat farmer got ahold of it "Heirloom Tomato Tarts with Goat Cheese", "Maple Caramelized Vegetables", etc. Harlem gets a nod with one dish, and it's Sweet Potato Pie. I don't know about that one.
   
   I'm not trying to completely bash this book--you'll notice the four-star rating. It's a great, pretty cookbook; the recipes are inventive, attractive, delicious, and comprehensively pictured in big color photographs. If your main priority is authenticity, on the other hand, you'd better look elsewhere. You could probably walk up to Central Park bum and get a better list of 40 essential New York recipes. If you like the idea behind this series but aren't particular about the subject, Florence, Rome, Paris, and London fare much better on both fronts.

5 comments about Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes.

1. Great book. I keep in on my coffee table. Everyone that picks it up thinks it is great.



2. Everybody knows about Junior's cheesecake, Mama Leone's, Ebbinger's Bakery, Lundy's (not Lindy's) the Stork Club, 21, etc., But this books brings it all together in a wonderful compendium of insights into the history of great dining in the restaurant capital of the world. No place on earth offers the variety and quality in both Haute Cuisine and everday fare as does NYC. Mr. Schwartz, unlike some actually recognizes that there is more than one borough in NYC and finds the best of the best in all of them. There are beautiful recipes, amusing stories, wonderful pictures in a book that really captures the spirit of the many places it describes.
   
   If U LUV NY and U LUV NY DINING, then you have to have this book.



3. This is a great book, written by someone with impeccable credentials ... former chief food columnist for the New York Times, and a NYC born and bred native.
   
   The author delves deeply into the history of NYC, and then works his way forwards to the present era - but he spends most of his time and energy covering the topic from the gilded age of the 1890's through the late 1980's. Between those dates he overviews all the most well known and influential restaurants of the day, along with information on who the movers and shakers were, what was served, and how they influenced the trends of the day. The author also includes about 100 classic recipes, from a wide variety of sources, directly relating to the names that he covers.
   
   The author does the job credit - the historical information is meticulous, the recipes authentic (and he even included a recipe index in the back), and the book is well organized and well packed with classic photos and anecdotes, and plenty of New Vork verve and originality.
   
   Want to know the origins of Steak Diane" ? Porterhouse Steak ? Lobster Newberg ? NYC Pizza ? It's all in there.
   
   Just a few minor nits, in no particular (there are really just my own notes, to serve as a memory jog for eventually writing a letter of feedback to the author).
   
   * Seafood (chapt 2): This chapter was already obsolete at the time it was first published. There are no photos of the Fulton Fish Market (gasp), nor is there any significant coverage of it's recent relocation to uptown. That section DEFINITELY needs update and expansion, both text, photos, and recipes.
   
   * Porterhouse: very interesting and nicely done, but it could be expanded a tad to better clarify the distinction (in modern usage) between the Porterhouse, T-Bone, and Sirloin steaks. Many people are confused by those terms, and usage varies from region to region & country to country, so it's important to clarify the New York usage of those terms. The first two (as I'm sure you already know) are cut from opposite ends of the same "short loin" primal, and the third is from the sirloin primal just behind (rumpward) of that.
   
   * Pictures: the pic of a bagel with lox & cream cheese in the front matter should have been repeated on p.119.
   
   * Italian: the Italian section, at 24 pgs, is only given half the page count as the section on Jewish, at 44 pgs. Understandable I suppose, given that the author is Jewish, but it could use some expansion in a future edition ... the section on pizza, for instance, lacks a recipe, and sausage & peppers is given short shrift. Both can be made easily at home, from scratch, either with or without fancy tools & casings.
   
   * Other nations: the sections on more recent contributions by immigrants from other nations could all be expanded by at least a page each, and include a recipe or two ... Japanese (ex: Nobu), Korean (the name of a top restaurant I went to in Queens escapes me ATM), etc.
   
   * Restaurants: Loved all the historial info, but a few of the blurbs end a bit abruptly, without mention of whether or not they were still open at the time of this book's publication.
   
   * Recipe Index: I wish that more authors remembered to include them. Minor editorial nit - it should have started on a new page, and been clearly differentiated from the main index with a header of some sort.



4. New York City Food is a cool combination of a food history of the greatest city in the world combined with recipes for those of us who hate the fact that we can't get to NYC often enough! It's NOT a restaurant guide, so careful not to try to use it as such. But it's a great read and can help you navigate the Apple's neighborhoods on your next trip. Thanks to this book, I found the "holy grail" of half-done pickles on the lower east side on my last trip!



5. You needn't have ever boiled water to love this book. What a gift! Thank you, Arthur Schwartz. Not only is this a fabulous, true-voice book for anyone who draws breath and has any interests past the tip of his or her own nose, it is a rarity to find such a soulful history. Schwartz somehow manages to make you feel you were there when it all happened -- where it continues to happen. (And I was not fortunate to live in the City). And the recipes are quintessential.
   
   This book should be considered collectible as one of the finest examples of this unique genre. It is 'Pruniers' a thousand times over. You won't read it once and shelve this book; you will reread passages and quotes, so wonderfully complemented by Chris Callis' photographs and all the archival images, and take a little trip into New York City and the world.

5 comments about Moosewood Restaurant New Classics.

1. The first recipe I tried in this book was the Moosewood Muffins -- which I have now made over fifty times. Yes, they are that good! I actually wrote out the recipe and taped it on a kitchen cupboard so it would always be handy. You can vary it to include *anything*. Even graham crackers. Even three different types of nuts. It accomodates everything; that recipe is magic.
   
   And all of the other recipes in this book are fabulous too. Like every Moosewood cookbook, there is a lot of variation; expect this book to take you everywhere from France, to Japan, and back to America for some vegetarian down home cookin'. The few fish recipes that are included are also excellent.
   
   There are also menu suggestions, which make planning meals easy. And the recipes in this book are also more simple than The Moosewood Restaurant Daily Special or Moosewood Restaurant Celebrates -- though not quite as much as Moosewood Restaurant Simple Suppers, so it's a good middle ground.
   
   If you like cooking, and you also love eating, and you want the food you serve to be healthy and delicious -- I highly recommend this book.



2. This is a wonderful cookbook that I return to over and over again, not because it is vegetarian, but because the recipes are so flavorful and a joy to prepare. Our family has particularly enjoyed the rich risottos that lend themselves to many variations. I have also given it as a gift to friends who enjoy vegetarian cooking. This is a favorite that always stays close at hand.



3. a vegetarian's dream - excellent recipes. not many pictures of finished dishes, but a wide variety of dishes and some vegan.



4. The Book came in good condition and on time. I am excited to start cooking these great recipes!



5. We were given this cookbook from a vegetarian friend of ours for our wedding. We do eat meat occasionally but the bulk of our dinners (6 out of 7) are vegetarian which means I was looking forward to getting some inspiration from this cookbook and I did but, frankly, it took me some effort!
   My main problem with this cookbook is that a great deal of these recipes do not really make meals but are rather side dishes or snacks - sometimes with quite extensive ingredient-lists which in turn is way too much effort for just a side-dish or a snack! Unfortunately, just making a bigger serving of a recipe does not do the trick. Like some other reviewers said some recipes tasted like there was something missing. One thing I liked though was that ingredient-wise I was sometimes forced to leave my comfort zone. The extensive glossary at the end of the book was very helpful. So I tried some new things and some of them have actually made it into my standard repertoire, others I will not use again.
   Finally, all recipes had a very similar palate. They were either Indian- or Thai-inspired (but not quite the real thing) or were reminiscent of classic Mediterranean cuisine, there were absolutely no surprise twists.
   That said, I think it is a solid cookbook but definitely not my favorite.

5 comments about The Frog Commissary Cookbook.

1. This is my favorite cookbook. I haven't found a bad recipe yet and every time I serve one of these recipes, I get requests. The carrot cake is awesome, siamese chicken curry, curried chicken salad, hazelnut greenbeans...love, love this book!



2. I've had this cookbook since it was first published. I still turn to it for new recipes and I have adopted some as "my own"........I weed out periodically those cookbooks that I thought I would love but just don't.......this one will never get "weeded".........it's still great after all of these years......it's a classic.



3. Absolutely crammed full of wonderful, flavorful recipes from beginning to end. I've owned this book since about 1988 and still use it more regularly for entertaining than any other. My favorites are the chicken satay, orzo salad, siamese chicken curry, grilled marinated swordfish, roast duck with Thai curry glaze, oatmeal sunflower seed pancakes, and pecan pie. Wait! I forgot the stir fry sauces and all those little suggestions at the end of chapters, and the broccoli and the gratin and the cookies and the ... You get the picture. Buy it.



4. As a local to Philadelphia, this came to my mother via the restaurant/ catering affiliations of Steve Poses, now of which I think there may only be Le Bus? Anyway, this has been a family staple for many years and the first book I grab for when I am serving company. Not light on calories, but guaranteed to be delicious... and I mean EVERY recipe. Awesome.



5. This book is awesome. I am very pleased to see it back in print!

5 comments about Park Avenue Potluck: Recipes from New York's Savviest Hostesses.

1. I didn't expect to be impressed, but I really did enjoy it! It's for a good cause too.



2. This book has some fantastic recipes....have not yet tried one that wasn't a winner--I recommend it highly!



3. This book is so beautifully designed and photographed that it honestly could do double duty as a coffee table book. Having said that, at the risk of sounding snobbish, the only thing separating this cookbook from your local community junior league cookbook is that this book has much better photography and does not come spiral bound. So, buy it for its looks or for the good cause it supports, but chances are you already have most of these recipes lurking in your cookbook collection.
   
   I purchased this (rather expensive) book expecting to find it filled with recipes for fancy dishes served by the Park Avenue elite, but instead I found it to contain very approachable, common recipes, many of which I was already familiar with. That is not to say that the recipes aren't good: they are. The lemon & dijon chicken, the Paris iced tea, and the "Aunt Janet's" beef recipe all turned out beautifully.
   
   Bottom line: this book is filled with recipes by and for home cooks, whether your home's address happens to be on Park avenue or not.



4. My wife has cooked many of the recipes in the book and they have been incredible meals. Great thing is she says they are mostly easy recipes. Many favorites of these wonderful Park Avenue Ladies.
   Ladies you will enjoy these classic recipes. Gents, what a wonderful present. Its a great looking book and you'll get to enjoy many wonderful meals when your wife trys these recipes.
   All to support Sloan Ketttering, a gift of life for those battling cancer.



5. The reason this book may appear to be "common" and "easy" by some reviewers is that many of these recipes were created by WASPs (Old Guard families). WASPs like simple, yet attractive food. If you want nouvelle cuisine of the nouveau riche look elsewhere.

5 comments about The Candle Cafe Cookbook: More Than 150 Enlightened Recipes from New York's Renowned Vegan Restaurant.

1. This is one of my favorite cookbooks that I own. There are a few pages that my fingers have been all over and you can tell how "used" the book is! I think the cornmeal custed tempeh is my favorite recipe in this book, and by the way THAT PAGE looks anyone would agree. I often change it up a bit and make it with Seitan instead of Tempeh for a change. This book was well worth the buy and I use it often!



2. I've been a vegetarian my whole life, and I own a lot of the old veggie/vegan standbys (Vegetarian Cooking for Everyone, Moosewood, etc.). The Candle Cafe Cookbook is my favorite by far. It's the book I reach for when I feel like making a new dish for a party and I really want a foolproof, guaranteed-to-be-good recipe.
   
   I've never been disappointed with a single dish, and each one has a certain impressive, gourmet flair. (Lots of compliments when I invite people to dig in.) No recipe is particularly hard to make. And there's a strong emphasis on simple, hearty food with legumes, root vegetables, inspired seasoning, and whole grains.
   
   The dishes I make over and over: the lentil chowder, spicy soba noodle stirfry, stuffed winter squash, and stirfried mixed greens.
   
   Props to the folks at Candle Cafe -- you've made a really excellent cookbook that has brought me a lot of pleasure (both in the cooking and the eating).



3. Some recipes are great, but some are so awful, it seems they were never tested. I really think they failed to edit the book properly. The chocolate macadamia nut cookies, for example, simply don't work. There's not enough liquid, as though an ingredient were missing. At the restaurant, I asked a chef, who said, "just use a food processor to mix it." Obviously, that didn't solve the problem. And recipes repeatedly say to whisk margarine, which is nearly impossible, even if it's at room temperature. Just use an electric mixer! Also, calling for 1/4 tablespoon is absurd--they should know measuring spoons don't come like that--just say 3/4 teaspoon! Stupid errors like this shouldn't be present in a cookbook from such nice restaurant. Still, some recipes, like the cobb salad, are delicious, which is why I give it 3 stars.



4. Something is very wrong with the Chocolate Macademia Nut Cookie recipe on p. 191. There is not enough liquid in the recipe and the cookie dough looks like sand. I added soy milk (~1/2-3/4 cup) till it resembled cookie dough, but the cookies came out a bit cakey. From reading others' reviews, I guess there are other errors as well. I'm sure the restaurant is great but the cookbook is disappointing because you don't know which recipes will turn out right.



5. So far all of the recipes I have tried have been great. The eggplant dish from the Indian Plate is delicious. I have seen some negative reviews on the chocolate macadamian nut cookies but I think people forgot the 2 tablespoons of egg replacer needs to be added to 4 tablespoons of warm water prior to adding it. I made the cookies the weekend and they were great. Hope this helps, you should give th ecookies a second chance. I am giving this book 4 stars because I agree the directions could be a little more clear.

5 comments about Dinosaur Bar-B-Que: An American Roadhouse.

1. Drunkin Shameless Shrimp, Sausage Bread, Mac N Cheese Sheperds pie....
   Our dear friends cook from this book all the time. Book is user friendly and creative. Found the above mentioned are just a few that are now, staples in our lives....Yum! Thanks L & L!



2. My husband and I used to go to Dinosaur BBQ in Syracuse when I was in graduate school there. It's one of the only things I miss about Syracuse. We were given a copy of the cookbook as a wedding gift, and have made many recipes from it; all of them have been wickedly tasty, and there is not a single one I would not make again. Our particular favorites are the mojito marinade, the cornbread, the tomato soup, the spicy drunken shrimp, and my husband is a big fan of the ribs. We have made the ribs for friends and family and the recipe is now being circulated throughout the Pacific Northwest, quite happily (even by my mother-in-law to random people in [...]). We have bought four copies of the cookbook now to give as gifts. This is a great addition to your cookbook collection.



3. I wasn't aware that this bar and grill even existed. While In Syracuse NY we stopped and had lunch. WOW!!!! It was awesome..... Esp liked the sweet potatoe pie. If you buy it for just the recipe (pie) you'll love it.Would recommend this book!!



4. Great Place to eat. The book is great. Very well written.
   Eat there alot. Great atmosphere. The BEST BBQ . Great family place.



5. One of the best cookbooks I've ever used. All the recipies are from their restaurant and the food tastes amazing. If you want to make restaurant style barbeque this is the book for you.Dinosaur Bar-B-Que: An American Roadhouse

No comments about Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes.