Never before have a I met a cookbook with so much anticipation as this one. I had read reviews and such and even looked at other Bee Wilson books too, which all have been added to my book list. Bee Wilson is a food writer and journalist. She writes a column for the Wall Street Journal called "Table Talk" and campaigns for food education with the charity TastEd.
The Secret of Cooking, Recipes for an Easier Life in the Kitchen, is designed to discuss technique, ingredients and tools to help ease and navigate around your kitchen and everyday cooking. Among the thoughts on how to cook, whether alone, with children or just too tired there are 104 recipes that offer clever tips and advice on cooking, seasoning, cleanup and equipment. This cookbook speaks to the home cook and any possible trepidation one might have in their own kitchen. Speaking for myself, I am well versed around my kitchen, however I will take or read any advice or insight to help me reiterate that because let's face it sometimes and even at the best of times we may ponder our abilities in the kitchen, especially around holidays and gatherings, when so much goes into sharing and even when viewing online cooking and baking videos. Bee Wilson is ultimately reimagining everyday meals and cooking by bringing back that culinary spark which may have faded.
Apart from the Introduction, I adore how the chapters are titled with a statement sentence, like Cut yourself some slack and Treat time as an ingredient, rather than a one word headline. The recipes include her acclaimed Adaptable Âsh, a Red Curry Sauce, simplest Chicken Stew, 7 ways to cook a Carrot, Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce, and an all-purpose curry powder; plus desserts... which are universal, gluten free and diary free like the Vegan Pear, Lemon, and Ginger Cake. This is one cookbook which the majority of the recipes will make the rounds multiple times in our kitchen. To find out more information on this cookbook and other Bee Wilson books, visit her website, beewilson.com.
I will share the delicious and straightforward recipe of Chana Masala from the cookbook...
Ten - Minute Chana Masala
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By using green onions instead of regular yellow onions and fresh tomatoes instead of canned, you get a full-flavoured chana masala (Indian chickpeas) on the table in under 10 minutes. I would happily eat this for lunch every day, and leftovers are good for breakfast with a fried egg.
Serves 2
2 tablespoon oil
4 green onions, trimmed and chopped
2 cloves of garlic, peeled and grated
3/4 - inch/2cm piece of ginger, grated
9oz/250g fresh tomatoes, rinsed and blitzed with an immersion blender
1 tablespoon tomato paste
1 teaspoon garam masala
1/4 teaspoon ground turmeric
1/4 teaspoon Chile flakes
1 x 15 oz/425g can of chickpeas, drained
In a wide sauté pan or fry pan, heat the oil and cook the green onions until just softened - 1 minute. Add the garlic and ginger and cook for 1 minute more, then add the tomatoes and tomato paste plus 1/2 teaspoon salt. Simmer for about 2 minutes, then add the apices and chickpeas and simmer for a couple of minutes more or until the sauce is thick and delicious. Check for seasoning.
Serve with flatbreads and cool yoghurt or on hot buttered toast.