A few days ago, Donna Hay’s now 14th cookbook was published, entitled Simple Dinners.
Donna Hay has invented a whole new form of fast food and is delighting millions of cooks around the world.
Vogue Business
Now I’m more excited about cookbooks that are able to tell a story, provide insight, mature new thoughts, or raise questions. Books that you can rub against – and learn from.
The aesthetics are highly professional – and thus also a touch too slick for me. It looks interchangeable and almost like the pretty staffage of a country kitchen brochure. The recipes, on the other hand, are partly quite interesting, in most cases really simple and easy to prepare with few ingredients. Simple dinners, quick cuisine, which is also the title of the book. And so I’m certainly doing the book some injustice, simply what it is but just so not what I’m looking for: Unconditional and global mass suitability as the most important ingredients of all recipes.
It will probably become a bestseller anyway.
We recently tried the Asian meatballs with Chinese noodles and found them to be a decidedly delicious, slightly spicy, and overall very well-rounded dish:
For this, minced pork is mixed with breadcrumbs and plenty of finely chopped ginger with hoisin sauce, formed into balls and fried in sesame oil. Then add chili, garlic, oyster sauce, chicken broth and cilantro. Cook Chinese egg noodles and mix everything. Quick and easy delicious…
