Book Review

Build-A-Bowl

By Nicki Sizemore Storey Publishing $29 O ne-bowl recipes are not a new “thing” but they certainly can be The book provides a basic formula from which to build a bowl, combining found everywhere now. Buddha, poke, grains, vegetables, protein, sauce, and burrito, taco, power, and even smoothie even a crunch finish. It really is all about bowls have taken over. combining texture and flavour, but

The beauty of them, other than the that is no reason to forego a healthy obvious potential for “Instagram-worthy” combination. Before setting out the photos, is they can be easily personalized recipes, Sizemore provides extensive based on ingredient availability and taste instructions for cooking many of the preferences. They can satisfy even the ingredients, with lots of hints on make pickiest of eaters, adults and kids alike, and ahead options. ideal for kids to have a real say in choosing The recipes are divided into ingredient their own food, and trying new things! categories (with a handy index at the

Sizemore develops recipes for her back). There are some great breakfast blog (FromScratchFast.com), for cooking bowls that could easily double as dessert classes and popular magazines, so she (Apple Crisp Bowl on p. 35) and some has experience in food that is good and recipes are merely “bowl“ versions fast! It’s not so much just one recipe, but of dishes we know and love (Huevos rather components - some made ahead Rancheros p.55). or some leftovers, and it’s easy to see how Whether you like lots of fresh you can pull together a first-rate meal vegetables in the crunchy Vietnamesewhen you need to. Inspired 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