I tried four recipes from the book: Curried cauliflower cream soup, Moroccan green bean tagine, Almond-turmeric potatoes and Greek pot-crushed potatoes.
The Greek pot-crushed potatoes were amazingly zingy and fresh (but how could they not be? -- potatoes mashed with garlic, red pepper flakes, black pepper, fresh oregano, parsley, scallions and lemon juice. I don't think it would have ever occurred to me to add all of that stuff to mashed potatoes at the same time). Here's the potatoes with orange-ginger glazed carrots, steamed kale, and seitan.
The cauliflower soup was unimpressive (but I disobeyed the directions and didn't finish the soup with lemon juice and yogurt, which I'm sure would've improved things). The soup ended up as a pretty good Indian-inspired pizza topping, though:
The Almond-turmeric potatoes tasted much better as leftovers than they did the first day. I definitely want to make this again. The green bean tagine (recipe here) was good, but didn't taste very Moroccan to me. I found that the spices were overwhelmed by the vinegar. But I like vinegar, so that was okay.I liked this book a lot. While it's written for beginners, and people without much time to cook, I found it quite inspiring (or at least hunger-inspiring). It's very approachable, and the photos are gorgeous. Here are some things that I didn't get to try, but that sound interesting:
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