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4.5
Lynn Alley has written several cookbooks, and this one is my favorite. The recipes are interesting and varied, suited to many different food tastes, and they live up to the title as being both simple and sophisticated. There are many color photos that add to the ideas for presentation. Simple refers in this case to the use of fresh ingredients, other ingredients that one usually would have on hand, and quick preparation. Sophisticated refers in some cases to the combinations--scallops and pancetta, for example--but mainly to ideas for baking and serving the items. There are many ideas for serving and presentation (including good wine recommendations), and I think readers will appreciate suggestions for using a toaster oven in a variety of ways.There is one important point to take note of when considering this book: the recipes are intended for a large toaster oven (12-14-inch depth inside) with convection heat. If possible, I would recommend getting hold of the book prior to buying a toaster oven. The author provides a lot of good advice about features and size and how to compare different models. I already have a smaller oven (without convection), so I need to make a few adjustments when I use some of the recipes, or simply make them in my regular oven. (In general, it’s necessary to add 25 degrees to the baking temperature if you don’t have convection too. As many bakers know, convection is especially good for cakes and breads, but you can also do without it perfectly well.)Thus far, I have tried the granola, carrot cake with lemon glaze, coffee cake muffins, yogurt-baked chicken, and oven-fried chicken. Most of the recipes are for 2 servings; some are for 4. All of these recipes were excellent, and I was especially pleased to see that there was some attention given to lower fat (especially in the carrot cake and muffins) and less salt than usual. Many of the baked items have no salt at all in the recipes, and the flavor and texture are still excellent. Some readers found it unusual that buttermilk is called for in several recipes. Personally, I love using buttermilk, because it helps to lower the fat overall and gives great taste to baked goods.I would recommend this book very highly but not unconditionally. One has to be prepared to adapt the recipes slightly if you don’t have, or don’t want to buy, a large toaster oven. Some recipes include the use of a food processor, but nearly all of them can be made without one. It's certainly simpler if you do have one though. Also, this is a book that I think suits cooks who like to experiment and add their own touches to recipes. The ingredients are quite simple, and the recipes work fine as is, but if you like to add or change them a little, this book will provide plenty of inspiration for simple and sophisticated meals.
