COLU COOKSEASY FANCY FOOD


From New York Times Cooking contributor Colu Henry, a collection of sophisticated recipes for everyday dinners

Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbooka nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.

With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.

Colu Henry is a writer, recipe-developer and frequent contributor to the New York Times and Food & Wine. She has worked in food for over 15 years and has learned what resonates with home cooks by creating elegant, yet approachable recipes without overthinking it. She is the author of Back Pocket Pasta and host of Colu Cooks on Patreon. Colu splits her time between Hudson, NY and Nova Scotia, Canada with her husband.

“Easy and fancy don’t often end up in the same sentence—after all, if something is easy, can it be fancy? And if something is fancy, can it be easy?—but Colu Henry put them both in the title of her beautiful new book. A New York Times contributor and cookbook author (of the also-wonderfully-titled Back Pocket Pasta), Colu makes food I want to eat. Like, all of it: the smoked trout with capers and pickles, the green beans with harissa butter, the broccoli rabe toast with gooey provolone. These are recipes that remind me that sophisticated doesn’t need to be complicated.” – Food 52, Emma Laperruque

“This beautiful, stunning book is so core and magically unpretentious while still being uppermost crust. The font, the whole design; it’s so timeless–of the moment and yet historical. I cannot wait to make everything in this stylish book.” – #1 New York Times–bestselling and award-winning author of Three Women and Animal and the forthcoming, -Lisa Taddeo

“Henry (Back Pocket Pasta), a recipe contributor to the New York Times and Food and Wine, delivers her sophomore cookbook, which she conceptualized during COVID self-isolation while playing in her pantry and dreaming of future dinner parties. The book focuses on entertaining and includes recipes (desserts in particular) contributed by Henry’s friends. Infused by Henry’s Brooklyn roots and her present life in New York’s Hudson Valley, the recipes are uncomplicated, simple to execute, and original, and create complex flavors using ingredients that are widely found in US grocery stores. The dishes are unique and designed to impress, while Henry’s tone encourages experimentation. Turn to the chapter ‘For Embellishment’ for recipes for oils, salsas, tapenades, and other building blocks to employ in Henry’s creations, plus guidelines for inventing your own condiments and flavor bases. The highly stylized photography is inspired by 1970s issues of Gourmet magazine, minus the aspic.” –Library Journal

Leave a Reply

Your email address will not be published.