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NEW YORK TIMES BESTSELLER • Recipes to match every mood, situation, and vibe from the James Beard Award–winning author of Where Cooking Begins
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour,Taste of Home Great food is an achievable part of every day, no matter how busy you are; the key is to have go-to recipes for every situation and for whatever you have on hand. The recipes in That Sounds So Good are split between weekday and weekend cooking. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts.
Carla’s dishes are as inviting and get-your-attention-good as ever. All the recipes—such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices—come with multiple ingredient swaps and suggestions, so you can make each one your own. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.
NEW YORK TIMES BESTSELLER • Recipes to match every mood, situation, and vibe from the James Beard Award–winning author of Where Cooking Begins
ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour,Taste of Home Great food is an achievable part of every day, no matter how busy you are; the key is to have go-to recipes for every situation and for whatever you have on hand. The recipes in That Sounds So Good are split between weekday and weekend cooking. When time is short, turn to quick stovetop suppers, one-pot meals, and dinner salads. And for the weekend, lean into lazy lunches, simmered stews, and hands-off roasts.
Carla’s dishes are as inviting and get-your-attention-good as ever. All the recipes—such as Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce or Chicken Legs with Warm Spices—come with multiple ingredient swaps and suggestions, so you can make each one your own. That Sounds So Good shows Carla at her effortless best, and shows how you can be, too.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Excerpts-
From the bookChapter 1
ABC: Always Be Cooking Here’s how to celebrate and embrace the act of cooking and eating in your everyday life, no matter what
Cook in this moment, whichever moment you’re in
This book is organized by situation and occasion, rather than by ingredient or recipe type. I’ve divided a typical week into two buckets: Monday through Thursday, and Friday and the Weekend. My life looks a lot different on a Tuesday evening—after finishing work and catching up with a family that’s been scattered all over the place—than it does on a Saturday afternoon, when I might have enough free time to let one of my cats take a nap on my chest. But no matter what day of the week it is, a girl’s gotta eat! Within the weekday and weekend sections of this book, the individual chapters are devoted to the sorts of everyday scenarios you and I might find ourselves in—an effort to capture the types of meals that will fit into your actual life.
In the weekday chapters, you’ll find stovetop suppers and dinner salads, and a chapter on the healthyish recipes that I crave after a weekend of eating and drinking and sleeping in. With many of us juggling work, school, housekeeping, caretaking, and commuting, these weekday dishes make the most of short active times. Half an hour of effort can add up to a complete meal if you know how to prioritize your prep and cook times.
By comparison, the weekend section is mostly devoted to recipes with longer cook times and some with larger serving sizes: soups, stews, braises, roasts, and things to grill. That said, even when you do have the downtime to afford to park something on the back of the stove or in a low oven for a couple-few hours, I don’t want you to spend more than about half an hour of active cooking time to get that meal going or finish it up. (Grilling is a bit of an exception, since it’s one of the few times that cooking overlaps with hanging out. But there are many grilling recipes here that can be made before your friends arrive, if that’s how you like to party.) I love having people over, but my overambitious-entertainer phase—when I could be found piping out gougères at 2 a.m. the night before a holiday party—is done. My kind of weekend food isn’t annoying, complicated, or technically challenging. I treasure my time off, and I don’t want to spend every minute of it standing in one spot, staring at a cutting board. There are also plenty of weekend recipes here for the kinds of weekends where you are really feeling lazy.
By all means, make whatever you want on any day you like! I don’t bake during the week, which is why the desserts chapter falls in the weekend section of the book, but if you want a cobbler on a Tuesday, I’m not going to stop you. Some of the big salads found in the weekday section make excellent, uncomplicated additions to a mellow lunch on the weekend, and can also be treated as quick-to-prepare vegetable sides to go with a big braise. There’s a set of suggested menus on page 281 that I put together to help you mix and match meals from the recipes throughout the book.
Monday through Thursday: Your time is precious. How to get big payoff from short active times
The recipe instructions in this book are written chronologically, which means that I will rarely call for things to be already prepped in the ingredient list (i.e., “1 cup chopped onions”). Instead, you’ll see whole ingredients listed, and I’ll talk you through the most efficient moment in which to prep them in the recipe method...
About the Author-
Carla Lalli Music is the author of the bestseller Where Cooking Begins and the host of Carla’s Cooking Show. Formerly the food director of Bon Appétit, she lives in Brooklyn with her family.
Reviews-
Starred review from November 1, 2021 James Beard Award–winning chef Lalli Music (Where Cooking Begins) provides “recipes and kitchen encouragement to go with every hunger” in this stellar collection. In her companionable style, she arms readers with the tools to cook efficiently and whenever the inspiration strikes, starting with a helpful tutorial on balancing “inactive” and “active” cooking times (the key is to prep during downtime) and a “waste-reducing strategy for food shopping” that involves relying on a stocked pantry and only going out for perishable things. Recipes are broken down into options for weekdays—where “stovetop suppers” and big salads save the day—and lazy lunches and dinners for the weekend. Weeknight standouts include salt-and-sugar pork rib chops, for which greens are wilted in pork drippings, and a lightning-fast gingery ground beef with lime and herbs. Come Friday night, she leans more luxurious with a cold sliced steak with arugula and parmesan, a spicy seafood stew, and whole grilled fish (pro tip: douse it with oil to avoid sticking). A master planner, she also includes substitutes for every recipe, to avoid “having dinner upended by a single missing ingredient.” Bursting with flavor and potential, these everyday recipes are far from everyday.
January 1, 2022
In her most recent work, chef/YouTube personality Music (Where Cooking Begins) draws on the traditions of her close-knit family and her work with America's Test Kitchen. Like Susan Spungen's recent Open Kitchen, this cookbook presents food and cooking as a source of comfort and love. Working with the philosophy that "there's a food for every feeling" and a conversational writing style, Music's cookbook has an easygoing vibe that includes no-fuss directions and straightforward pantry ingredients. Throughout the book, Music includes personal stories that emphasize that breaking bread with others can nourish both stomachs and spirits. There are sections on kitchen tools, stocking a pantry, and food shopping. Each recipe includes tips, ingredient substitutions, and notes about the dish's flavor profile. Divided between weekday and weekend sections, the diverse recipes include zucchini fritters, Sunday rag�, sheet pan chicken, spaghetti with cauliflower sauce, rhubarb cobbler, and sheet cake. VERDICT Thanks to its focus on casual gatherings and the connections we make by breaking bread together, Music's cookbook is sure to be a winner with many readers.--Ginny Wolter
Copyright 2022 Library Journal, LLC Used with permission.
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