BRINGING IT HOME
Best known as a long-standing judge on Torontoborn food writer Gail Simmons has an astonishingly varied CV. Her work has taken her fly-fishing in Alaska with Emeril Lagasse and rubbernecking Singapore street food with David Chang. Simmons’ debut cookbook distills her peripatetic culinary discoveries into doable home-cooked dishes. The recipes in Bringing It Home run the gamut from breakfast (“Begin the Day”) through “Salads & Vegetables,” “Noodles & Rice,” “Party Time! Snacks & Nibbles” plus meats, sweets, soups, seafood and soft and hard drinks. Simmons also offers multiple tips including a list of must-have gadgets like, um… baking sheets, cutting boards and knives. While admittedly handy, one might reasonably assume anyone game to wrangle banana-cardamom upside down cake with salty caramel or lamb chops à la parilla with roasted grapes and sweet onions is already hip to the value of Henckels. Simmons’ asides on technique (labelled “Kitchen Wisdom” and scattered throughout) offer more insightful intel on ambitiously navigating he kitchen.
Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, Gail Simmons with Mindy Fox, Grand Central Life & Style/ Hachette Book Group, $39.