Julia TurshenBesprekingen

First of all, I think Gwyneth Paltrow is beautiful and I just love her personality and her cookbook. I never knew she was such a healthy eater and, although not a full vegetarian, she leans that way. Her vegetarian recipes are marked with a "v". She's got great photos of her and her kids and friends, and of her farm (I guess it's her farm) added to this cookbook and so many freaking delicious looking recipes I am DYING to try.

I learned about spreading ripe avocado on toast (p. 34), instead of butter, from right here. Her Tuna Chickpea Salad (p. 129) is out of this world. She even has a canning recipe for homemade Sriracha sauce ("Lee's Sriracha", p. 274) that I tested. DELICIOUS!!!

It's now year 2021 since I've purchased this beautiful book at Goodwill for just a couple of books, and it's been sitting on my shelf collecting dust. I forgot all about this book. I'll have to put it out on my counter and start trying more of her healthy, delicious looking recipes. [5/26/2021].

I actually enjoyed the recipes in this book. This was a birthday gift. Gwyneth seems to know her stuff, at least a forward by Batali gives her some credibility ( in case you were doubtful.) While some of the intros about her VERY privileged life "we would go to Nantucket every summer and ride mopeds together...blah blah" were obnoxious and the adoring relationship between her and her father was perfectly reciprocal and, well, perfect ( eye roll), the recipes were not bad. Check it out.

I actually enjoyed the recipes in this book. This was a birthday gift. Gwyneth seems to know her stuff, at least a forward by Batali gives her some credibility ( in case you were doubtful.) While some of the intros about her VERY privileged life "we would go to Nantucket every summer and ride mopeds together...blah blah" were obnoxious and the adoring relationship between her and her father was perfectly reciprocal and, well, perfect ( eye roll), the recipes were not bad. Check it out.

Good recipes, even better strategies.

Borrowed from Poppa and Nonna

Enjoyable to read cover to cover; great photography; plenty of useful tips. Made the corn and potato chowder and the creamed corn.

cookbook. Very approachable and good advice for anyone who's ever had a recipe attempt not turn out as well as they'd hoped. I bookmarked several of the poultry, meat, and veggie dishes to try (immediately!) and in general found the content to be very useful as various techniques are explained and demonstrated through the recipes.

I love to read cookbooks, and this one was especially interesting as Julia added a few essays about weight and the worthiness of our bodies, on cooking and anxiety, and a few other personal topics. Even her introductions to several of the recipes and sections contained thoughts and food memories that contributed to the theme of "comfort food." Although she has a following on social media and has written other cookbooks, this was the first of her writing that I've read.

I marked several recipes that I'd like to try, even though overall this isn't a cookbook I feel I need to own. I liked how she organized the book by topics including weeknight go-tos; make-ahead mains; vegan one-pot meals; salad dressings, easy sauces, and relishes; and memorable sweets. Lots of color photos provide inspiration, as well as menu suggestions to motivate. And several vegetarian, vegan, dairy- and gluten-free recipes allow cooks to find something for everyone.

Raspberries with Cocoa Whipped Cream, p.197, good, Cocoa Whipped Cream very good.
Pickled spring vegetables, p.157, my version aleppo pepper flakes, whole allspice, whole coriander and celery seeds; hatch chiles, red okra, snap beans and zucchini. Quite good and easy if too hot for others.
Black Forest cake, p.109, Good, easy, split the sugar between the separated eggs.
Shredded Cabbage Salad with Feta + Herbs, p.87, very good but "serves 8 to 10" means 16 to 20.
Scrambled Eggs with Cilantro + Coconut Chutney, p.10, very good, and interesting with the chutney. Leftover chutney did well with pan fried veal and with quinoa cereal.½

I love Julia Turshen, and I loved this cookbook! Full of lovely and simple recipes, menu plans, and make-ahead tips - and then creative ways to put the leftovers to use. Day-old radicchio and squash salad turns into a killer grilled cheese filling; today’s eggplant salad becomes tomorrow’s eggplant dip, etc. And her thoughtful, well-written recipe intros are second to none.

This is one of the cookbook pick for the month of January on The Tasting Table Cookbook Club, Facebook, and already I've planned to try two recipes, one Cuban Meatloaf, and of course a new version of a Margarita!

I grew up (in the 50s and 60s) cooking out of old cook books with no pictures at all--or strange shots of entirely unappetizing dishes. I was surprised when one of my daughters listed photos as a necessary part of any book she would cook from.

Well, "Now & Again" is just up her galley. Heavily seeded with gorgeous photos, the book has the sturdy pages and heft the signal the recipes had better be good. It's from Chronicle Books, which is a good thing, as you can bet the recipes have been tested and retested. Indeed, all the ones I tried came out very well.

The book is both authoritative and easygoing, with plenty of suggestions about substitutions. It was originally conceived as a book about using leftovers. Recipes are arranged by menus, which are arranged by seasons. Many of the recipes sound familiar, but there are twists: two kinds of mustard in deviled eggs, or a Black Forest cake that skips the usual intense preparation with store-bought cherry preserves spiked with Kirsch and ladled onto a flourless chocolate cake.

Just when I think there's no room in my life for another cook book, along comes "Now & Again." I'm going to have to find room somewhere to keep this fine volume at hand.

This beautifully produced book of about a hundred recipes is organized by season, each season with five themed menus that usually include a Jewish theme (e.g. Rosh Hashanah, "Not-kosher Jewish Christmas," Passover Seder); a holiday theme (Thanksgiving, 4th of July); and an ethnic/specialty theme (Mexican, Middle Eastern, vegetarian, comfort). My favorite is in Spring: “Grace’s Birthday Late Lunch,” with deviled eggs, pulled pork and slaw, sweet-potato fries and cake.

Each menu begins with a background essay (often including homages to Turshen's parents, wife, Jewish traditions and noble causes), and ends with an “It’s Me Again” page of suggestions/recipes for using up leftovers. Curiously, although the subtitle touts “endless ideas for reinventing leftovers,” there’s less about leftovers than I expected. BUT what there is, is often a true “reinvention,” where a leftover’s liability (usually its change in texture) is erased, for example when lettuces and mashed vegetables are incorporated into soups. And leftovers are reinvented again in Turshen’s “Seven Lists” at the end of the book, some of which suggest what to do with extra wine, cooked rice, takeout food, snacks and produce.

I’m not sure how many dishes I’ll cook from this, but it was entertaining and inspiring armchair cooking.½

This is a beautifully photographed book. Pictures accompany many of the recipes. The book is organized by seasonal menus. This is usually not one of my favorite ways to organize a cookbook. However, the table of contents includes the names of all the recipes along with the page number where it appears. Then on page 280 there is a list of the recipes broken down into types. These two things make this book much more useful than most books arranged by menu.

At the end of every menu is a section called "It's Me Again". This section gives great ideas on how to use leftovers from that menu. The last chapter is called "Seven Lists". This consists of seven lists of seven things to do with various things. One list shows what to do with cooked rice. I felt the section was very useful. There are a few more menu suggestions, notes on tools and ingredients, and a section on giving back.

I tried one of the recipes out on family members. I made the Spiced Banana Brown Bread from page 85. The description and recipe were very accurate. We enjoyed a different and healthier take on banana bread. I will be making more from this book in the future. This is a great cookbook that belongs on any cooking enthusiast's shelves.

Julia Turshen’s “Now and Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers” is a wonderful and worthy follow-up to her “Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs.” The idea behind “Now and Again” is that approachable recipes can be repurposed for other meals. The book is arranged by seasons, and each season has appropriate menus for entertaining. For instance, autumn includes menus for Rosh Hashanah and Thanksgiving dinners, spring has “Tortilla Soup for a Chilly Spring Evening,” and summer has menus for meals alfresco. The menus contain recipes, suggestions for preparing parts of the menu ahead of time, and a segment entitled “It’s Me Again,” where Turshen offers her ideas for reinventing the leftovers.

The book is thoughtfully composed and written. The recipes are elegant and special enough to serve company while also being down-to-earth and relatively straightforward to prepare. For instance, Caramelized Bananas with Sour Cream and Brown Sugar sounds like a restaurant dessert, but it only has six ingredients and can be made with minimal fuss and cooking. I also appreciated the inclusion of some lower carb recipes (due, in part, to Turshen’s partner having type I diabetes), such as Healthy, Happy Wife Cake and Confetti Meatloaf. As someone who is dealing with a low-carb diet, these options are a welcome addition.

Something I found especially enjoyable about the book was Turshen’s writing style, which is the perfect accompaniment to the excellent recipes and helpful tips. As someone who finds quite a few recipes online, I often find the commentary that proceeds the recipes to be exhausting. While some bloggers and writers do this quite well, others tend to associate rambling with being approachable and quirky. Turshen manages to find the perfect balance of friendliness and information, making her writing inviting and enlightening.

Like other works published by Chronicle Books, “Now and Again” is beautiful, and the design seems very well-suited to Turshen’s tone. The color pictures are lavish and stunning while also seeming homey. The paper is high quality and has a nice weight. While glossy pages might be more practical for use, the matte finish was nice and fit the book’s laidback approach.

“Now and Again” is by far one of the best cookbooks I’ve encountered in the past year. The content and physical qualities are well-matched, and Turshen’s recipes are accessible and user-friendly while still being distinctive and special.

This is my first book by the author and I truly love the format, the photography and the unpretentious recipes. My favorite part of the book is the "it's me again" page at the end of the chapters/season which gives you a few more ideas on how to use that leftover ingredient. This is truly such a gem of a book.

I love how this cookbook is organized - with full meal plans, and by season. I also love how there are suggestions of what to do with the leftovers. As much as I love "shopping" through lots of stand alone recipes, there's something to be said for having whole meal ideas presented to as ideas, and there's a wide variety here.

I have not had a chance to cook anything yet, but there really is a little bit of everything here, and with ingredients and techniques most people should not have issues with.

I was excited to win Now and Again by Julia Turshen. I loved Small Victories and her latest cookbook didn't disappoint.

Julia originally intended this to be a leftover book (titled "It's Me Again"), but the concept evolved into specialish occasion menus with leftover ideas.

Like many cookbooks these days it is organized seasonally, then by menu. The Autumn section consists of menus for Sunday Morning Bangladeshi Breakfast, Red-Checkered Tablecloth Late Saturday Lunch, Card Night Enchiladas, Rosh Hashanah Dinner, and No-Stress Thanksgiving.

Each menu then consists of several recipes (usually a starter, main, salad/side(s), and dessert) along with a planning guide for stress free entertaining. Each menu is followed by a brief "It's Me Again" section for leftover ideas.

I loved that within most recipes she offers suggestions for variations. I wish "It's Me Again" was longer.

Originally, I wished the book was organized differently. Personally I'm not a big fan of menus and the trendy seasonal organization can be frustrating when I'm just looking for a new side. However, I loved that Julia included a second index of recipes by type - problem solved.

I also loved the little extras at the end (Seven Thing to do with Leftover Wine).

This is an amazing cookbook! It's beautiful! As a disclaimer, I must say I haven't yet tried any of the recipes, but they look pretty much to my taste (no pun intended!) as they use the foods and seasonings I most have on hand at home. The composition of the dishes looks like what I would most likely make,. In addition, I LOVE that the book tells how to make leftovers into exciting meals as well. This is a truly useful cookbook beside being fun.

The book is large hardcover (easy to use). The recipes are accompanied by huge, fabulous photographs of tempting dishes. The ingredients list is both in the English system (first - Hurray!) as well as in the metric system. The lists of ingredients are easy to read. The instructions are actually more than understandable. They tell, in a humorous way, how to avoid mistakes previously committed by the author,,

I also love that the author feels she (and others) need to "give back" and includes this concept in her cookbook. I feel that way myself. Check out the pages "Give Back +Do Good" at the back of this book. Just lovely!

Several things especially endeared me to this cookbook: (1) I found a recipe for "string beans amandine" (updated recipe) which I had recently been seeking. Serendipity? I don't know. (2) The author has a propensity for sneaking tastes of Nutella at night,. Ha! I do the same thing, except with Hashahar Chocolate spread from Israel. Who else does this?! (3) The author adores tahini. It has to be an excellent tahini, though. She likes the Soom brand. I like the kind my local supermarket (Moti's in Rockville, Maryland, USA) makes. Anyway, a good tahini is divine. (4) Jewish ethnic recipes are included. This is dear to my heart. (5) Some of the recipes are a little bit off the beaten track. This is a fun way for me to experiment with different foods and different tastes. I will definitely try some!

The only thing that did not appeal to me about this cookbook was how the dishes were arranged by meals. In defense of this system, though. I think that others who use this cookbook might find that this arrangement works well for them.

I highly recommend this cookbook and would love to hear what others think of it and the dishes they make from it. Should I ever find a recipe that definitely doesn't work, I'll come back to report on it, but I find that will probably be highly unlikely.½

I’ve fallen head over heels for this cookbook. Written by Julia Turshen, author of Small Victories, this collection of simple but flavorful recipes is unusual in two ways: 1) it’s organized around menus, so you understand what sides to make with each dish, and often desserts and cocktails as well, and 2) each set of recipes has suggestions for how to turn leftovers into something new.

Somehow these leftover suggestions avoid being trite and are less the kind of thing you’d see in Real Simple or Good Housekeeping, and more the kind of thing you’d see in a cookbook like Bar Tartine. They are also dead useful: we’re constantly throwing out leftover scrambled eggs and steamed broccoli - stuff that doesn’t keep very well. But thanks to this cookbook I know to whip up some curry egg salad or some broccoli fritters.

The menus seem both personal and diverse. The author describes herself as a non-religious “gastronomic Jew”, and there are a lot of Jewish holiday menus. But also Bangladeshi breakfast and an Italian inspired Christmas feast.

The anecdotes that accompany each menu and set of recipes are charming, and are stories of love, community, joy, and family.

Noteworthy - the menus have a timeline of what can be prepared in advance, sometimes up to a month ahead of time, which for anyone who likes to entertain is essential. Some menus are specifically designed to feed a crowd at low cost, with food that can be served at room temperature (important if you want to enjoy your company).

What a delight. Like most Chronicle Books, this cookbook is full of gorgeous photos and had a pleasingly textured cover. My only quibble is that I wish the pages were glossy instead of matte.

Disclosure: I received a free copy of this book to review.

A short collection of mostly vegetarian recipes (including some "for a crowd" -- meaning, like, 10), combined with a few random essays on political activism seemingly written for something else. Was quickly thrown together and it's obvious. The best thing about it is the striking cover design and the fact that proceeds will be donated to the ACLU (not for my copy though -- I got a freebie from LT Early Readers).

I'm looking forward to trying some of these recipes. I appreciated the realistic advice on how to get involved without burning out. It's a marathon, not a sprint!

Great book with many breads from many countries. Even for someone like me, baking 4-5 times per week, it had some new recipes. The breads I tried all worked just fine based on the recipes.

Took this cookbook on my vacation. Turned out to be an excellent choice as this book is meant to be savored and enjoyed slowly. Many of the recipes are deceptively simple but described in mouth-watering detail for recreation by even the ordinary cook. Fine volume.

This book contains short essays on how to get involved and become active in social movements and recipes that could be used to share meals with fellow activists. The advice is common sense and not terriblt inspiring. The recipes are healthy ethnic sorts of foods.½

An excellent little book, filled with delicious recipes and good ideas for those of us who feel the need, or desire, to resist. As has been noted, this would be an excellent gift or a good addition to any kitchen.