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This Will Make It Taste Good: A New Path to Simple Cooking
An Eater Best Cookbook of Fall 2020
From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots .
“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.”
Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times , USA Today , Bon Appetit , and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen.
Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food.
Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got.
Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop.
And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots .
“I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.”
Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times , USA Today , Bon Appetit , and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen.
Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food.
Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got.
Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop.
And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
352 pages, Hardcover
First published October 20, 2020
174 people are currently reading
770 people want to read
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Displaying 1 - 30 of 70 reviews
December 7, 2020
I was surprised to receive this cookbook back in October called This Will Make it Taste Good: A Simple Path to Simple Cooking. I have since cooked two dishes from this cookbook. I loved the Deviled Eggs more than the Eggs and Tomatoes but my husband loved the Eggs and Tomatoes more. Either way, any dish I made, it gets eaten up!
Deviled Eggs, I have since made it twice! I love the idea of putting cooked eggs in a bowl of ice water because the peeling is so much easier!
Both recipes however, has a lot going on than I managed to follow but it still tasted delicious to me. The Eggs and Tomatoes were missing what the author called Quirky Furki. Then the second recipe I missed the Red Weapon recipe. The Red Weapon is like pickled tomatoes and needed to be prepared ahead of time. I garnished with substituted pickled olives and pickled jalapeños. Some I sprinkled with paprika and garnished with slice tomatoes. I'm loving this dish!
The start of the book was interesting. I enjoyed learning about the author and her experiences. I have got to admit that this cookbook has dishes outside of my comfort zone. Although many dishes are considered everyday food, it's not what I'm used to eating. One friend made an observation that I don't like my foods touching and this cookbook has many dishes with a combo of things mashed together, like Deep Run Summer in a Bowl, Pinch Me Frenchie, Sloppy Joe, Meatloaf, etc. However, the chicken wangs, banana nut bread, and lemon pie do sound delicious so hopefully I will get to eat them soon! Each recipe has a background story of how the author enjoyed it, either with her mom, friends, or kids. The recipes are easy to follow. Readers just need to prepare a few things ahead of time to be able to enjoy each dish to the max like making the red weapon and quirky furki ahead of time. I just went into each recipe directly so I'm unprepared for those "extra something that will make it taste better."
I will make more dishes from this cookbook and add more pictures on my blog later. I probably will learn to love more dishes when I'm reluctant to try it now.
xoxo, Jasmine at www.howusefulitis.wordpress.com for more details
Many thanks to Little Brown for the opportunity to cook and review. Please be assured that my opinions are honest.
Deviled Eggs, I have since made it twice! I love the idea of putting cooked eggs in a bowl of ice water because the peeling is so much easier!
Both recipes however, has a lot going on than I managed to follow but it still tasted delicious to me. The Eggs and Tomatoes were missing what the author called Quirky Furki. Then the second recipe I missed the Red Weapon recipe. The Red Weapon is like pickled tomatoes and needed to be prepared ahead of time. I garnished with substituted pickled olives and pickled jalapeños. Some I sprinkled with paprika and garnished with slice tomatoes. I'm loving this dish!
The start of the book was interesting. I enjoyed learning about the author and her experiences. I have got to admit that this cookbook has dishes outside of my comfort zone. Although many dishes are considered everyday food, it's not what I'm used to eating. One friend made an observation that I don't like my foods touching and this cookbook has many dishes with a combo of things mashed together, like Deep Run Summer in a Bowl, Pinch Me Frenchie, Sloppy Joe, Meatloaf, etc. However, the chicken wangs, banana nut bread, and lemon pie do sound delicious so hopefully I will get to eat them soon! Each recipe has a background story of how the author enjoyed it, either with her mom, friends, or kids. The recipes are easy to follow. Readers just need to prepare a few things ahead of time to be able to enjoy each dish to the max like making the red weapon and quirky furki ahead of time. I just went into each recipe directly so I'm unprepared for those "extra something that will make it taste better."
I will make more dishes from this cookbook and add more pictures on my blog later. I probably will learn to love more dishes when I'm reluctant to try it now.
xoxo, Jasmine at www.howusefulitis.wordpress.com for more details
Many thanks to Little Brown for the opportunity to cook and review. Please be assured that my opinions are honest.
January 14, 2021
Full disclosure ... I did not actually make any of these recipes, because I care about my health. The author claims that many of her recipes are vegan, vegetarian or gluten free but butter, brown sugar, sour cream, cheese, and bacon make regular appearances. Her recipe for preserved fruit syrup calls for 4 pounds of fruit and 4 pounds of sugar with 1 lemon, sliced thin.
Howard introduces her "flavor heroes" that make dishes pop with flavor. Examples are caramelized onions, sauerkraut, preserved lemons, preserved fruit syrup, tomato sauce, pesto, salsa verde, etc. So the idea is to have jars of all these stored in your refrigerator to add to dishes. To consider is that most of them will only keep in the fridge for 1 week, so I envision quite a lot of waste for the average home cook. Of course, you can freeze portions and plan ahead for thawing.
Her North Carolina southern roots show up in her unhealthy ingredients list and in how "cutely" she titles her recipes. Pesto is called herb-dacious, caramelized onions are R-rated onions, preserved lemons become citrus shrine, and so on ... like we're all in kindergarten. And if the recipe titles aren't irritating enough, each chapter leads off with a full page, glossy photo of her in full make-up and outfit holding, say, a lemon, a tomato, an onion. Maybe she has a fan club going who can't get enough of her but I'd rather see photos of the food.
If you must, save your money and borrow this one from the library.
Howard introduces her "flavor heroes" that make dishes pop with flavor. Examples are caramelized onions, sauerkraut, preserved lemons, preserved fruit syrup, tomato sauce, pesto, salsa verde, etc. So the idea is to have jars of all these stored in your refrigerator to add to dishes. To consider is that most of them will only keep in the fridge for 1 week, so I envision quite a lot of waste for the average home cook. Of course, you can freeze portions and plan ahead for thawing.
Her North Carolina southern roots show up in her unhealthy ingredients list and in how "cutely" she titles her recipes. Pesto is called herb-dacious, caramelized onions are R-rated onions, preserved lemons become citrus shrine, and so on ... like we're all in kindergarten. And if the recipe titles aren't irritating enough, each chapter leads off with a full page, glossy photo of her in full make-up and outfit holding, say, a lemon, a tomato, an onion. Maybe she has a fan club going who can't get enough of her but I'd rather see photos of the food.
If you must, save your money and borrow this one from the library.
February 8, 2021
I really love Vivian Howard so I was excited when I heard she had a new cookbook coming out. This one is very different than her previous cookbook, but still very good. Her previous cookbook, Deep Run Roots was more of an homage to her heritage in Eastern North Carolina and all the local ingredients that she grew up eating with recipes for each ingredient. In This Will Make it Taste Good Howard wrote recipes for the way she actually cooks at home. Each chapter focuses on a cooking "hero" that helps make otherwise bland foods pop with more flavor. The "heroes" include caramalized or "R-rated" onions, "citrus shine" or preserved citrus, etc. Each flavor hero has several recipes that highlight or are helped by that specific hero. I think it's a really unique cookbook and way to cook. And similarly to Deep Run Roots, in this cookbook Howard also has a few personal stories in each chapter that make you feel like she's your friend chatting while you cook together. There are several recipes from this book I'd like to try and would definitely recommend this one. Also, because of COVID if you follow Howard on social media she has done several live cook-alongs where she cooks one of the heroes and recipes from this book, so you can just watch or cook along with her in real time.
December 5, 2020
This is what the title states. Obviously from the posts of reviews they expected simple recipes. Much like her first cook book. No, this is prime sauce or base information to a larger meal. In other words the 5 or 6 prime categories of a base sauce or mixture that is used in several to many different variety of dishes. It's 3.5 stars rounded up for the two original base recipes, IMHO.
To tell you my honest reaction, the memoir type quality information in the worded pages (more than you'd expect in a cook book)- was in large part aspects of what I have heard called or posted as TMI. (Too much information.) In fact, I liked her personality from the show Chef's Life. From this page after page of her birth family or religious or parental detail- not so much. I want her take on food, not on spirituality or religion, or the fact that her sister didn't want her born etc.
TMI
But I am a cook for various directions. And I do appreciate her Little Green Dress and Red Weapons sharing. Those especially. I know how to carmelize onions well. It's true, many do not. You need to do masses of them- the bigger the batches the better. They do freeze in ice cube tray squares well.
Her recipes for the meals she made with these mixtures, sauces, standard "keep them on the counter" home made brews etc. were effete, IMHO. There were some exceptions. On the whole her output has way too many ingredients and at least 1/2 are costly. Far beyond most peoples' food budgets.
Regardless, I appreciated this book immensely for the mixtures she makes to use with 10 or 20 other purposes as a "get go" foundation or addition. I photocopied the two sections for Red Weapons (tomatoes put up in brine and 10 other things to do a kind of pickle- and you use them and the juices for endless purposes) and for the Green Dress condiment use element. It sounds like the Little Green Dress is her own invention. Red Weapons is not- she learned it from locals.
If you want easy do and excellent quality base cooking to real standards of a beginning cook that works to make daily meals- I would suggest this. In 60 plus years of cooking- I think the original Betty Crocker's New Dinner for Two Cook Book circa about 1968 is the very best. These are dishes with real potential to learn great meals with non-processed items of 3 or 4 ingredients tops. Don't let the Betty Crocker label fool you. Some of the Better Homes and Gardens of 30 or 40 years ago are great too. Popovers to omelets to meat. Meals, not baking.
I look at lots of cookbooks. This is typical of a great deal of most current ones. The pork shoulder or joint roasted here is a good recipe- as it uses the carmelized onions and other ingredients well. And it isn't too tortured.
At least 1/2 of the dishes in this book, VERY FEW to none of the readers would make. They are too tortured and tiny (don't you just love food in which every morsel was handled and layered by someone else's fingers)?? Others are types that would work for a tapas type of meal. Not for any people who truly eat.
To tell you my honest reaction, the memoir type quality information in the worded pages (more than you'd expect in a cook book)- was in large part aspects of what I have heard called or posted as TMI. (Too much information.) In fact, I liked her personality from the show Chef's Life. From this page after page of her birth family or religious or parental detail- not so much. I want her take on food, not on spirituality or religion, or the fact that her sister didn't want her born etc.
TMI
But I am a cook for various directions. And I do appreciate her Little Green Dress and Red Weapons sharing. Those especially. I know how to carmelize onions well. It's true, many do not. You need to do masses of them- the bigger the batches the better. They do freeze in ice cube tray squares well.
Her recipes for the meals she made with these mixtures, sauces, standard "keep them on the counter" home made brews etc. were effete, IMHO. There were some exceptions. On the whole her output has way too many ingredients and at least 1/2 are costly. Far beyond most peoples' food budgets.
Regardless, I appreciated this book immensely for the mixtures she makes to use with 10 or 20 other purposes as a "get go" foundation or addition. I photocopied the two sections for Red Weapons (tomatoes put up in brine and 10 other things to do a kind of pickle- and you use them and the juices for endless purposes) and for the Green Dress condiment use element. It sounds like the Little Green Dress is her own invention. Red Weapons is not- she learned it from locals.
If you want easy do and excellent quality base cooking to real standards of a beginning cook that works to make daily meals- I would suggest this. In 60 plus years of cooking- I think the original Betty Crocker's New Dinner for Two Cook Book circa about 1968 is the very best. These are dishes with real potential to learn great meals with non-processed items of 3 or 4 ingredients tops. Don't let the Betty Crocker label fool you. Some of the Better Homes and Gardens of 30 or 40 years ago are great too. Popovers to omelets to meat. Meals, not baking.
I look at lots of cookbooks. This is typical of a great deal of most current ones. The pork shoulder or joint roasted here is a good recipe- as it uses the carmelized onions and other ingredients well. And it isn't too tortured.
At least 1/2 of the dishes in this book, VERY FEW to none of the readers would make. They are too tortured and tiny (don't you just love food in which every morsel was handled and layered by someone else's fingers)?? Others are types that would work for a tapas type of meal. Not for any people who truly eat.
February 15, 2021
Yes, I read cookbooks. Not a guilty pleasure but just a pure pleasure. The only thing I didn’t like about this cookbook was the pang of jealousy when I found out Vivian Howard is 2 years younger than me. I went to a holiday party for her production company once a few tears ago, and I embarrassed myself by how many times I “tasted” the cheese ball on page 312. Her voice is funny and approachable, and I love the idea of building repertoire around a few star preps. My mom gave me this book after I taught her how to make preserved lemons. Looks like I’m going to spend a fair amount of delicious time learning all the things I can do with them. And then on to sauerkraut, pesto, spiced nuts.... you get the idea. Can’t wait!
January 14, 2021
While can't vouch for the recipes yet I give this book five stars for the excellent writing, ideas and simple format.
Vivian Howard's second cookbook is an open and honest confessional of her private struggles as a mother, chef and food writer. She gives detail to the difficulties of the pandemic and her wish to please her fans and balance her public and professional lives; along with plenty of good humor along the way.
The idea of basing a cook book around 10 "Heroes" may seem a bit scatterbrained when you first think about it, but after reading the book I believe that the flavor combinations really will be great in practice!
Vivian Howard's second cookbook is an open and honest confessional of her private struggles as a mother, chef and food writer. She gives detail to the difficulties of the pandemic and her wish to please her fans and balance her public and professional lives; along with plenty of good humor along the way.
The idea of basing a cook book around 10 "Heroes" may seem a bit scatterbrained when you first think about it, but after reading the book I believe that the flavor combinations really will be great in practice!
December 26, 2020
This is a cookbook but so much more. I had borrowed a copy from the library, and quickly realized I needed my own copy. Vivian writes very well, and I enjoyed the text. The recipes show you how to make things that you can use on their own but more importantly, add to recipes to make them taste better.
I don’t have a copy of her previous book Deep Run Roots, but a friend made some recipes from it for book club- and the results were fabulous.
I don’t have a copy of her previous book Deep Run Roots, but a friend made some recipes from it for book club- and the results were fabulous.
August 25, 2021
I loved this book so much! I’ve been savoring every page since I got it. I usually plow through a book but this one I took my time on. And along the way I made all of her flavor heroes and have been using them. I love the way they take a simple dinner and elevate it. And I have such confidence cooking with them. Speaking of heroes, Vivian Howard is definitely my culinary hero. I’m so sad I have come to the end of this book. I’m sure it will be one that I read over and over again.
August 28, 2022
Some practical essentials to have on the kitchen. Very fun
September 4, 2022
I read cookbooks. I love her. She deserves all the 5 stars.
December 27, 2020
Meh, that's what I thought. First of all, Ms. Howard has stolen a line from the late great Julia Reed, who often quoted her Mother saying 'Just serve something that tastes good'. It's a gem and should be credited. As a fellow Souther food writer there is no way Ms. Howard doesn't know this oft mentioned quip.
Continuing on the borrowed theme, this book is a hodge podge of recipes found all over the place, with modifications, emphasizing bright flavors, pickling, fresh herbs etc. Potions you can create to enhance just about anything. While I appreciate the notion, I've seen it before, done better and more cohesively.
Page after page of portraits of Ms. Howard are unnerving and weird. Especially the one of her wearing an herb belt.
I wanted to love this book, but it seems slapped together and in search of a point of view. Also, the anecdote about her rheumatoid arthritis suffering Mother and Father including Vivian's older sisters in a discussion about wether or not to terminate her pregnancy with Vivian struck me as wildly inappropriate parenting, and I find it hard to believe that two Southern Baptist parents would discuss a family abortion with a nine year old. I understand that the conversation needed to happen and a decision needed to be made, but to include children in the decision and take a vote seems incredibly callous and, again, weird.
There are some good recipes and food advice, but the rest of the book is so off putting and hurried it's just not an enjoyable read.
Continuing on the borrowed theme, this book is a hodge podge of recipes found all over the place, with modifications, emphasizing bright flavors, pickling, fresh herbs etc. Potions you can create to enhance just about anything. While I appreciate the notion, I've seen it before, done better and more cohesively.
Page after page of portraits of Ms. Howard are unnerving and weird. Especially the one of her wearing an herb belt.
I wanted to love this book, but it seems slapped together and in search of a point of view. Also, the anecdote about her rheumatoid arthritis suffering Mother and Father including Vivian's older sisters in a discussion about wether or not to terminate her pregnancy with Vivian struck me as wildly inappropriate parenting, and I find it hard to believe that two Southern Baptist parents would discuss a family abortion with a nine year old. I understand that the conversation needed to happen and a decision needed to be made, but to include children in the decision and take a vote seems incredibly callous and, again, weird.
There are some good recipes and food advice, but the rest of the book is so off putting and hurried it's just not an enjoyable read.
This entire review has been hidden because of spoilers.
March 16, 2021
Part novel, part cookbook. The recipes are all built from some recipes she considers staples, her unique tastes. They do sound good, mostly, but to make a recipe, you have to make two recipes essentially. I leave this book feeling the same way I do about her show—I’m always excited to start it and by the end I’m thinking I don’t care much for her. Also, for a book just published, it looks outdated already for some reason. :/
October 25, 2020
Chef has "sold out"...totally disappointed in his book, We have been to the Chef & the Farmer several times & loved it, this book not so much, can't send it back for a refund fast enough.
What happened to you Chef Vivian???
recipes are not "simple" and it does not make me want to get in the kitchen, the recipes sound terrible, so disappointed.
don't waste your time or money on this one.
What happened to you Chef Vivian???
recipes are not "simple" and it does not make me want to get in the kitchen, the recipes sound terrible, so disappointed.
don't waste your time or money on this one.
September 17, 2021
While I honestly would not make hardly anything in this book, it is full of great ideas, colorful pictures, and wonderful stories by Vivian. I do love her food shows and would dearly love to eat anything that she cooked. I just don’t have the patience and skill to do this sort of cooking myself.
August 31, 2022
I didn’t know anything about Vivian Howard, but the title and description of this new cookbook were intriguing. I now know she owns several restaurants, has starred in two award-winning PBS cooking shows, she’s married and lives with her husband and twins (a boy and girl) in North Carolina, and this is her second recipe book.
But it’s her personality that makes this book an enjoyable read, even if you don’t end up trying any of the recipes. Vivian goes beyond the recipes and writes candidly about her life, the challenges and lessons she has learned. I felt like I was having a conversation with a girlfriend, not a celebrity chef. I actually liked reading about her more than about the recipes, though there are plenty of recipes, with encouraging notes and full color photos.
The concept of this book is her special flavor tricks to “Make It Taste Good” as the title promises. I’m not sure I’ll try those large batch specialty “flavor heroes,” but there are several recipes that I’m motivated to try.
With humor and honesty, she shares about her professional life and also confides about the efforts of juggling all the plates (children, running a household, operating a few restaurants, dealing with the pandemic shutdown, etc.). As she shares in the beginning of the book, “Food is the language I use to talk about the fabric of my life, and that’s what these recipes do. There are stories too, because I like to write them. They are a glimpse at the people, challenges, triumphs, and lessons learned that stock the pantry of who I am. Put it all together, and this is what makes my life taste good.”
But it’s her personality that makes this book an enjoyable read, even if you don’t end up trying any of the recipes. Vivian goes beyond the recipes and writes candidly about her life, the challenges and lessons she has learned. I felt like I was having a conversation with a girlfriend, not a celebrity chef. I actually liked reading about her more than about the recipes, though there are plenty of recipes, with encouraging notes and full color photos.
The concept of this book is her special flavor tricks to “Make It Taste Good” as the title promises. I’m not sure I’ll try those large batch specialty “flavor heroes,” but there are several recipes that I’m motivated to try.
With humor and honesty, she shares about her professional life and also confides about the efforts of juggling all the plates (children, running a household, operating a few restaurants, dealing with the pandemic shutdown, etc.). As she shares in the beginning of the book, “Food is the language I use to talk about the fabric of my life, and that’s what these recipes do. There are stories too, because I like to write them. They are a glimpse at the people, challenges, triumphs, and lessons learned that stock the pantry of who I am. Put it all together, and this is what makes my life taste good.”
September 8, 2021
There are some very annoying aspects to this cookbook, but do not let that get in the way of enjoying what the author presents. She has some master sauces that she has you make up, some of them requiring that they set for a bit, and others are useable right away. They are flavor power houses, each of them, which you then use as the flavor foundation for a dish. Some of them, which she calls "no brainers", are straightforward and can easily be done in minutes, leveraging the work of putting the mother sauce together to have a complex flavored dish in minutes, and then there are actual recipes that require a bit more time and attention, but again use these pre-constructed sauces. The two that are herb forward sauces are excellent--the Little Green Dress taking quite a bit of time to assemble, but then you can use it over and over again. Same with the tomato pepper relish called Red Weapons. Her version of the herb pesto comes together quickly, and the carmelized onions take forever, but we already know that! I recommend this for cooks who don't mind spending a weekend day putting the master sauces together and reaping the benefits as the week goes forward.
December 28, 2020
I had never heard of Vivian Howard before which it seems that a lot of people who read this cookbook enjoy learning about the chef/author. For me this was background chatter that I wasn't interested in. I was here to learn about the food she creates.
The book is divided into sections. Each section she creates a basic ingredient mix that is used in every recipe in that chapter. For example--Can-Do Kraut section is English cucumber, green cabbage, and salt. This little combo is then used to make "Macaroni Hot Dish", "Picklesicles", "Hippie Burrito's", etc. While this idea is interesting I found I didn't really care much for any of the base ingredients used in each chapter. Therefore there wasn't anything that caught my eye that I wanted to make.
Great pictures and interesting concept but nothing really usable.
The book is divided into sections. Each section she creates a basic ingredient mix that is used in every recipe in that chapter. For example--Can-Do Kraut section is English cucumber, green cabbage, and salt. This little combo is then used to make "Macaroni Hot Dish", "Picklesicles", "Hippie Burrito's", etc. While this idea is interesting I found I didn't really care much for any of the base ingredients used in each chapter. Therefore there wasn't anything that caught my eye that I wanted to make.
Great pictures and interesting concept but nothing really usable.
February 23, 2021
Ingenious and unique format. Each chapter is a collection of fairly simple recipes that are made special by the use of a "kitchen hero" (her words) that is batch prepared for multiple uses. A couple of kitchen hero examples that sounded the best to me: an olive/caper/garlic/shallot relish, pickled tomatoes, preserved citrus, and an herb sauce. Each kitchen hero keeps for weeks.
The recipes in each individual chapter were surprisingly varied considering they all make use of a distinctive kitchen hero.
Each recipe has a picture, which I appreciate in a cookbook. In addition, all ingredients are common and easy to find in any grocery store - a specific choice, the author stated in the introduction.
Overall, a practical yet inspiring cookbook that would be useful to cooks of all experience levels.
The recipes in each individual chapter were surprisingly varied considering they all make use of a distinctive kitchen hero.
Each recipe has a picture, which I appreciate in a cookbook. In addition, all ingredients are common and easy to find in any grocery store - a specific choice, the author stated in the introduction.
Overall, a practical yet inspiring cookbook that would be useful to cooks of all experience levels.
April 19, 2021
I loved Vivian Howard's PBS show "A Chef's Life". I also enjoyed her first cookbook. This one was a little tougher for me. If you like Ms. Howard I think you will like the stories between the recipes. I enjoyed reading the stories about her life and about how she came up with the recipes. As a cookbook, this one didn't work for me. The premise is that in each chapter there is a main recipe, which is called a flavor hero and then a bunch of recipes that you can make using the flavor hero. This is not how I cook and doesn't seem intuitive to me. In order to make the flavor hero I would have to want to use it for more than one of the other recipes and that usually wasn't the case. I didn't find a lot of recipes I really wanted to try and in order to make one I would have to make a batch of the "hero" and then make the desired recipe. Too much work for me.
January 5, 2021
In full disclosure, I have not actually made any of the recipes in this book, so my rating is based on her essays, and reading the recipes. I thought her essays were interesting, touching, and well written. Each chapter of recipes start with a base recipe that is used in all the recipes in that chapter. As examples, one of her “heros” is based on onions, another on herbs, etc. Most of the recipes in the book looked really good-the photography is beautiful- and while some of them don’t seem as easy and “weeknightish” as she claims, some would be fairly easy to make. The hero bases can be kept for a week or so, and several can be frozen. The only negative thing I have to say is that a few of the recipes seem like they would taste better without the base.
April 20, 2021
I love this cookbook! I've been a fan of Vivian Howard's for awhile and was excited to get this new cookbook. I just finished reading it in it's entirety and have already made several of the condiments the book is based on: Little Green Dress, Community Organizer, Can Do Kraut, R-Rated Onions and Citrus Shrine.
I have also made a few of the recipes to go along with them and all have been great including Roast Chicken Toast & Sloppy Joes with Shirred Eggs and Spinach. I'm making the Barbecue Potatoes to bring to a get together tonight and can't wait to make the Margaritas with the Salt Inside once my Citrus Shrine is ready.
I have also made a few of the recipes to go along with them and all have been great including Roast Chicken Toast & Sloppy Joes with Shirred Eggs and Spinach. I'm making the Barbecue Potatoes to bring to a get together tonight and can't wait to make the Margaritas with the Salt Inside once my Citrus Shrine is ready.
January 12, 2021
I love reading the stories that Vivian Howard tells as she introduces each of her kitchen heroes in this book. Vivian Howard shares so much of herself with these recipes and it makes them more personal, like getting a recipe from a friend. I am looking forward to making these heroes to use in my cooking to give my meals an extra layer of flavor. Don't worry if you don't have the exact ingredients, Vivian provides substitutes and makes you feel at ease when trying these recipes. Another winner!
December 4, 2020
Just the kind of cookbook that I seek out these days. A good solid list of "starter" recipes (that can be made ahead of time) that makes the everyday cooking on the fly easier and better. I love the versitility of this and look forward to playing around with her basic recipes.
We'll see how many times I check this one out from the library...this may be a purchase book for me.
We'll see how many times I check this one out from the library...this may be a purchase book for me.
January 5, 2021
Vivian Howard is a story teller. I first "met" her during her PBS TV show A Chef's Life, and we became fast friends. I wanted to know how her parents were doing and what her kids were interested in this week. And meanwhile, we cooked. And she talked. And a relationship was born.
Sometimes I like what she's making for dinner and I'll ask for the recipe. Other times I think...okra ...yuck.
Sometimes I like what she's making for dinner and I'll ask for the recipe. Other times I think...okra ...yuck.
January 14, 2021
Love. Love. Love. Love. I know I can’t be the only one who reads cookbooks cover to cover like a novel so if that’s you- get this one and enjoy! Recipes aside (which are AMAZING, accessible, and will elevate your dinners to something special), the stories Vivian tells are fantastic. Food is linked to memory for me and I always have a story to tell about food so this is right up my alley.
February 12, 2021
I Loved this cookbook! Ever since reading Momofuku Milk Bar, I am intrigued with recipes within recipes. This is the savory version of that. Can't wait to try all of these gems. R Rated Onions? Yes please! Little Green Dress, Herbadacious, Sweet Potential, Community Organizer, don't even know where to begin except I want them all in my life. Will definitely be purchasing!
March 8, 2022
One of those many cookbooks that you really have to prescribe to in order to make full use of.
If you're willing to dive deep in with making all of the seasonings, I have a feeling this book would be really fun.
I'm not at that stage of life, but it was a fairly fun, light read and introduced me to the idea of a nacho truck. That alone made it worth the read for me.
If you're willing to dive deep in with making all of the seasonings, I have a feeling this book would be really fun.
I'm not at that stage of life, but it was a fairly fun, light read and introduced me to the idea of a nacho truck. That alone made it worth the read for me.
October 21, 2020
This book is set up a little differently than most with a sauce or something else being the theme of a set of recipes. Most of it looks amazing although some recipes look a little interesting 🤔 I need to try out some of the recipes. The book itself was gorgeous and the stories relatable.
November 30, 2020
Very disappointing :(. The first cookbook was great but this felt cheaply made and silly; disappointed that I preordered and was anticipating new insight into southern cooking. it was blah and the pictures were blanhd. went straight to used book store donations. Total waste of money.
December 1, 2020
I liked reading the book and learning more about Vivian and her family, but I don't know if I will make her "base" recipes in order to make the following "regular" recipes. It's hard to understand unless you look at the book.
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