The layout is logical and easy to follow. The introduction covers the basics of the Mediterranean Diet, tools, supplies, how-to for the Instant Pot, and cleaning and maintenance. The following chapters include the recipes arranged roughly by category: breakfast, dips & appetizers, rice, grains, pasta, beans, lentils, vegetables, seafood, fish, poultry, pork/lamb/beef, and fruits and desserts.
Ingredient measurements are supplied in American measurements only. There's a conversion chart for metric measures in the appendices. The nutritional information: fat, carbs, protein content are listed for the recipes as well as serving sizes. Extra tips or recipe alternatives are listed in sidebars with the recipes. The recipes themselves are fairly straightforward and are made with easily sourced ingredients. Many are very simple, none of them are overly complex.
The photography is not abundant; most of the recipes are not illustrated, but the photographs which are included are clear and well done. I wish there had been more photographs and serving suggestions, but I do understand that extra photography increases the price of book projects very quickly.
This is a huge collection of recipes and even allowing for the fact that some of them are very similar to others in the same category, this will keep Instant Pot cooks going for ages. Many of these can also easily be adapted to non-Instant-Pot cooking with the codicil that food handling safety and prep be taken into account.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes
No comments:
Post a Comment