Let's face it: Cookbooks have become luxury items, with their gorgeous, hard covers and all the space they take up on your shelves, their lavish photography, their hefty price tags. Why buy when you can choose from millions of free recipes on the internet? These days, a smart cookbook offers something more than recipes, and The Kitchen Shelf is one of them.
The Kitchen Shelf is organized around 10 pantry essentials: chickpeas, rice, tomatoes, flour, peanut butter, eggs, pasta, coconut milk, chocolate and milk. And then the book includes a list of shelf essentials we should all have composed of spices, condiments and cooking oils.
There's a chapter for each pantry essential. And each recipe includes that pantry ingredient, one or more shelf ingredients and just two ingredients from the store. The idea is, if you've got a properly stocked kitchen, a good meal is as easy as grabbing a couple things from the market on your way home from work.
Want a peek inside? Here's a recipe from the chickpeas chapter: smashed chickpeas, crispy prosciutto and perfect poached eggs. P.S. Now you have an excuse to try out that aquafaba business everyone's been talking about.
Adapted from The Kitchen Shelf by Eve O’Sullivan and Rosie Reynolds (Phaidon, $40, May 2016)
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Tip: Smashed chickpeas are also delicious served with nachos or carrot sticks as a healthy snack and are a brilliant alternative to store-bought hummus.
From the store:
Pantry and shelf essentials:
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