B O O K R E V I E W BY K A R E N M I LLE R
Build-A-Bowl By Nicki Sizemore Storey Publishing $29
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ne-bowl recipes are not a new “thing” but they certainly can be found everywhere now. Buddha, poke, burrito, taco, power, and even smoothie bowls have taken over. The beauty of them, other than the obvious potential for “Instagram-worthy” photos, is they can be easily personalized based on ingredient availability and taste preferences. They can satisfy even the pickiest of eaters, adults and kids alike, and ideal for kids to have a real say in choosing their own food, and trying new things! Sizemore develops recipes for her blog (FromScratchFast.com), for cooking classes and popular magazines, so she has experience in food that is good and fast! It’s not so much just one recipe, but rather components - some made ahead or some leftovers, and it’s easy to see how you can pull together a first-rate meal when you need to.
The book provides a basic formula from which to build a bowl, combining grains, vegetables, protein, sauce, and even a crunch finish. It really is all about combining texture and flavour, but that is no reason to forego a healthy combination. Before setting out the recipes, Sizemore provides extensive instructions for cooking many of the ingredients, with lots of hints on make ahead options. The recipes are divided into ingredient categories (with a handy index at the back). There are some great breakfast bowls that could easily double as dessert (Apple Crisp Bowl on p. 35) and some recipes are merely “bowl“ versions of dishes we know and love (Huevos Rancheros p.55). Whether you like lots of fresh vegetables in the crunchy VietnameseInspired Chicken and Rice Salad (p. 123)
or the spirited style of a Korean BBQ flavour in the Bibimbap-Strip Steak bowl, the ideas are appealing. Fall is a great time when it comes to provisions, with lots of choice, so it’s the perfect time to use the book as a guide to composing your own delicious bowls bowls that indulge you and your family’s taste buds. The prospects really are endless and delicious! Karen is a lawyer by trade, who claims to have been on the “know where your food comes from” bandwagon sooner than most, and now focuses on foraging her daily food from local growers.
In a city where beef is King, Caesar’s Steakhouse is a Calgary Institution Downtown: 512 - 4 Avenue SW 403-264-1222 I Willow Park: 110, 10816 Macleod Trail SE 403-278-3930 I caesarssteakhouse.com
