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328 pages

English

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Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good. In her follow-up to her breakout success What's Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reiects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no "bad foods" list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered. All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.

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California

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Publié par	ABRAMS BOOKS
Date de parution	28 avril 2020
Nombre de lectures	0
EAN13	9781683358299
Langue	English
Poids de l'ouvrage	17 Mo

Informations légales : prix de location à la page 0,1900€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Editor: Holly Dolce
Designer: Claudia Wu
Production Manager: Rebecca Westall
Library of Congress Control Number: 2019939747
ISBN: 978-1-4197-4286-6
eISBN: 978-1-68335-829-9
Copyright 2020 Gaby Dalkin
Photography by Matt Armendariz
Cover 2020 Abrams
Published in 2020 by Abrams, an imprint of ABRAMS. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.
Abrams books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact specialsales@abramsbooks.com or the address below.
Abrams is a registered trademark of Harry N. Abrams, Inc.
ABRAMS The Art of Books 195 Broadway, New York, NY 10007 abramsbooks.com

Contents
Introduction
Chapter 1: The Most Important Meal of the Day
Chapter 2: All About That Snack Life
Entertaining: Make a Mezze
Chapter 3: Eat Your Greens
Chapter 4: Soul Mate: Carbs
Entertaining: Throw an Outdoor Bash
Chapter 5: When in Doubt . . . Vacation
Chapter 6: So Easy Even Thomas Can Do It
Chapter 7: Sides: The Best Part of Any Meal
Entertaining: Host a Taco Night
Chapter 8: If At First You Don t Succeed, Have Dessert
Chapter 9: Sauces Make the Meal
Acknowledgments
Index of Searchable Terms
Introduction
If you ve been following along with me and my adventures, whether through my cookbooks, blog, social media, or all of the above, then you know that I m all about food. I m always thinking about what I m going to eat. All. Day. Long. From waking up in the morning with a heaping slice of avo toast, to making a big bowl with all the toppings for lunch, to whipping up something simple and quick for dinner, and traveling all over the world looking for something new and delicious to eat. And why shouldn t I? It s something that brings me so much satisfaction and joy; it s something I get to share with my husband, Thomas, and all of our friends; and it s something that connects me with all of you. But lately I ve been thinking about the questions that I ve been getting more and more often from followers and friends alike: But what are you actually eating in real life? Or, But what are you eating when you want to feel great? Well, the answer to these questions is so important that it inspired me to write an entire book. Because the answer is simple: My food! My recipes! There is no alternate universe where I m only drinking smoothies and eating skimpy salads (while I love a good smoothie and a salad, it s definitely not my style all the time). But let s get something straight, I m also not eating the ENTIRE cheese board myself, and those desserts are typically being served up to a big crowd, including my friends and family. So bottom line, to everyone who has ever asked what I m doing to look and feel good, I say this: It s all about balance, which means you can EAT WHAT YOU WANT.
That s why I wanted to devote this book to recipes that reflect how I eat in real life-no deprivation, no starvation, just my signature mash-up of bright flavors that are light and easy when you want it, and hearty and satisfying when you need it. And as always, simple enough to make during the week but special enough to serve up on the weekend. All of the dishes in this book will show you that you don t necessarily need to ditch the carbs/meat/dairy/sugar in order to feel awesome. How refreshing is that?!
I m not a dietician, but I know a thing or two about the topic because . . . I eat for a living. Over the years, I ve had a lot of time to think about what I m choosing to put in my body and how it makes me feel. What I ve discovered is that I m NOT a fan of diets (they never work for me!), and I think we will all drive ourselves crazy if we keep putting our favorite foods on the naughty list (who could actually live without bread or cheese?!). For me, balance really is everything. Sometimes we just need a little reset via lighter dishes filled with tons of fresh fruits and veggies like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini. And then again, sometimes we just need a bowl full of Ham and Cheese Croissant Bread Pudding. And you know the recipes in this book are going to be solid, because if I m going to invite a dish into my life, then it has to be the best of the best, epic of epic, ALL CAPS, everything. We re talking Bahn Mi Bowls that beat the best of takeout, and Sweet Potato-Black Bean Tacos that are so easy even Thomas could make them (a chapter in and of itself, because that guy is many things but a professional cook is not one of them-if he can do it, so can you!), and a Strawberry Crispy Cobbler that will make you weak in the knees. I ll also share some of my tried-and-true tricks of the trade for getting a delicious, filling, soul-nourishing meal on the table, like my favorite dishes for using up an over-ambitious farmers market haul (since you know I can t control myself and always end up with more fruits and veggies than one human needs). And I ve included an entire chapter of the best sauces and vinaigrettes for turning just about anything into a meal.
Plus, there s obviously going to be some menus to help you put together spreads for a crowd. When it comes to maintaining balance in my life, a crucial part of that is letting go and letting loose. I m all about the Monday through Friday hustle, but when the weekend rolls around, I want to hit pause on the grind. Feeding my friends and family is one of my favorite things to do, especially because it means getting together, letting the week go, reconnecting, and recharging before we re back at it Monday morning. So what if that also includes a few bottles of ros or a loaded-up cheese board? When you re giving yourself that kind of TLC-and rounding things out with dishes that feature lots of fresh seasonal produce-it does a body good. And because the weekend is also my favorite time to sneak in a hike, go for a bike ride, or get to my favorite workout class, I don t sweat it if my meals get a little indulgent. Whether you re planning a party or throwing together a pop-up feast, these menus are perfect for feeding a crowd and doing the weekend right. I designed them all so they can be tailored to your needs. So feel free to pick just a dish or two, or go all in and make the whole spread.
All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. I say choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy. I can t make that decision for you, but I can supply you with the recipes to make your journey that much more delicious. And I ll be here rooting you on-so go ahead and dig in!
Chapter 1 The Most Important Meal of the Day
Yes, yes, we all know that breakfast is the most important meal of the day. But before you roll your eyes and reach for that bar, think about how much better you feel when you have a full tank of (delicious) fuel before you dive into your jam-packed schedule. I know not every morning is going to be so leisurely and lovely, but that s why I ve included lots of quick and easy recipes-sweet, savory, and everything in between-that you can make while half-asleep or even prep in advance. Then, when you have a little bit of time to stop and smell the pancakes, you can pick a recipe or two for a more laid-back brunch.
The recipes in this chapter also run the gamut from nourishing and fortifying to downright naughty. Because I think we can all agree that while most mornings a smoothie or loaded-up toast feels like the mature thing to do, sometimes self-care looks like a fresh batch of Ham and Cheese Croissant Bread Pudding. You know it s true!
Blueberry Streusel Skillet Breakfast Cake
Every once in a while something so simple and classic blows my mind with how impressive it can be. This super-moist, streusel-topped cake is just as perfect for a sophisticated brunch as it is made ahead and dished up for an on-the-go breakfast .
Ingredients
For the streusel
cup (110 g) packed brown sugar
cup (30 g) all-purpose flour
Pinch of kosher salt
3 tablespoons unsalted butter, melted
For the cake
2 cups (250 g) all-purpose flour
1 teaspoons baking powder
1 teaspoon kosher salt
cup (115 g/1 stick) unsalted butter, softened
1 cups (265 g) sugar
2 large eggs plus 1 yolk
1 tablespoon vanilla extract
cup (120 ml) whole milk (or buttermilk if that s your jam!)
1 tablespoon fresh lemon juice
2 tablespoons lemon zest
2 cups (365 g) fresh blueberries
For the lemon icing
1 cup (125 g) powdered sugar
2 tablespoons fresh lemon juice
Preheat the oven to 350 F (175 C). Spray a 9-inch (23 cm) cast-iron skillet with nonstick cooking spray.
To make the streusel: In a medium bowl, whisk together the brown sugar, flour, and salt. Add the melted butter and stir until a crumbly mixture forms with some large pieces still intact. Do not overmix.
To make the cake: In a small bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer, beat the butter until smooth, about 1 minute. Add the sugar and continue to beat, scraping down the sides of the bowl as needed, until the mixture is light and fluffy, about 2 minutes. Add the eggs and yolk and the vanilla and beat until combined. In two additions, add the milk and the flour mixture, alternating between the two. Beat until combined. Gently fold in the lemon juice, lemon zest, and blueberries. Transfer the batter to the prepared skillet and spread into an even layer. Sprinkle the top with the streusel. Bake on the center rack until a toothpick inserted into the center comes out clean and the topping is deep golden, about 50 minutes.
To make the ic