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Creating an entire meal in one skillet or sheet pan makes cooking—and cleanup— can now be pretty darn easy. This kind of cooking is quick to assemble, quick to cook, and quick to wash afterwards. It’s like a dream-come-true for home chefs…
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I loved the variety of recipes. There’s a Cambodian Spring Roll on page 15 that is speaking to me. Darn, if that Vietnamese Chicken Noodle Soup isn’t also calling my name.

Of course the Baked Schnitzel with Nut Crust (I am yearning for another visit to Germany) on page 55 is looking pretty darn good right now with a side of fries. You’ll find that recipe below.

Notable recipes besides the ones I already mentioned above include…

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Food and travel journalist Robyn Eckhardt with Photographer David Hagerman goes deep into Turkey to introduce us to its food and people. She shares her stories of acquiring authentic recipes, many collected while visiting with local chefs and home cooks, then adds her touch to help home cooks with sourcing or substituting so we can replicate the taste and spirit of Turkish kitchens in our own home…
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I review all kinds of cookbooks. This is not one of them. Instead Kitchen Creativity is a guide to innovative cooking without using recipes. It asks you to think beyond the recipe. It will inspire you to re think how you put a dish or meal together. It reminds you why basics are important to getting to improvisation and eventually to cooking like the world’s best chefs.
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***Be sure to take this book for a test run by going to the end of this article and trying out the Hot and Sour Shrimp Soup with Lemongrass recipe…
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