(KCBS) – KCBS Food and Wine Editor Narsai David reviews this new cookbook by Marie Simmons.
Marie Simmons has written more than a dozen cookbooks already and she really has a handle on how to make something sensible. She cuts through the red tape pretty easily. One simple example: dealing with swiss chard. She has separate recipes for the swiss chard green part and the swiss chard rib which you can use to make an au gratin. Some other dishes she includes: black rice mango and sugar snap pea salad, shredded Tuscan kale with tomato and avocado salad, and coconut vegetable curry with cashews over a jasmine rice base. These are great as side dishes or main courses. You really want to check this out. I want to just dig into one of these things right here!
Paperback: 256 pages
Publication Date: 04/07/2011
Trim Size: 7.50 x 9.00
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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