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Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (Meal Planning Cookbook, Easy Recipes Cookbook, Fun Recipe ... + Endless Ideas for Reinventing Leftovers Hardcover – Illustrated, 1 September 2018
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- ASIN : 1452164924
- Publisher : Chronicle Books; Illustrated edition (1 September 2018)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 9781452164922
- ISBN-13 : 978-1452164922
- Dimensions : 20.96 x 2.86 x 26.04 cm
- Best Sellers Rank: 178,080 in Books (See Top 100 in Books)
- Customer Reviews:
"I am so excited about this book because Julia is very, very good at throwing unpretentious, cozy meals together and I know this because I've been shamelessly stalking her plates and picnics on social media for years, hoping to glean ideas. This book will save me a lot of snooping in the future and I don't care that it's only August, I'm making the Not-Kosher Jewish Christmas menu first." -DEB PERELMAN---
"Julia invites us to broaden our taste buds with her fresh, approachable, never-fussy cooking. Now & Again leaves no dish and no one behind: garlicky shrimp with tequila and lime will turn the next day to shrimp and kimchi pancakes; cucumbers with sumac and warm pita are a no-brainer for even the most novice of cooks; matzo ball soup and Pass-over tradition aren't abandoned; and a wife's birthday cake will leave no spouse unsatisfied." -YOTAM OTTOLENGHI---
"Julia Turshen's new book is a rich compendium of recipes that are reassuringly do-able, full of inviting flavour, designed to make life easier and bring pleasure to the kitchen as much as to the table. This would be quite enough, but added to this, Turshen elaborates on the recipes, adding advice as to how the various components of a recipe can be tweaked and turned into other dishes and - this is always a joy to the home cook - how leftovers can be refashioned into further meals."--Nigella Lawson, author of At My Table---
"Let's be honest. If all you're looking for is a recipe, the internet's got you covered. But if like me you read a cookbook to make friends over food with the person who wrote it, then Now & Again is perfect. Julia's personal stories, approachable recipes, and conversational tone suggest that you're sitting at her kitchen counter shelling peas or peeling carrots. She makes you feel like you're a part of things. Plus Julia sheds light on two skills I need to hone: reinventing leftovers and delegating." -VIVIAN HOWARD---
"No one is better than Turshen at coming up with unpretentious, delicious, and approachable recipes for home cooks of varying skill levels. An essential purchase for circulating cookbook collections."--Stephanie Klose, Library Journal Starred Review ---
"Now & Again is a kitchen essential tool. Julia Turshen shares a definitive plan to help you think differently about leftovers with delicious recipes the first time and second time around."-CARLA HALL---
A Washington Post Best cookbook of 2018!---
About the Author
In addition to his food photography, David has shot fashion, portraits, landscapes and reportage for many global publications. His stripped-back, fuss-free style of photography has won David numerous awards over the years including European Portrait & Garden Photographer of the Year, and David is now a judge on Garden Photographer and Pink Lady Food Photographer of the Year Awards. In 2010, Professional Photographer magazine named David the 65th most influential photographer of all time.
From the Publisher
Now & Again will change the way you gather, eat, and think about leftovers, and, like the name suggests, you'll find yourself reaching for its pages time and time again
Inventive ways to cook with leftovers
Shredded Cabbage Salad with Feta + Herbs.
Full meals don’t have to be difficult
Grilled Beef + Zucchini Meatballs with Tahini Dressing.
Delicious and doable recipes
Whole Wheat Berry Shortcakes.
Stuffed Mushrooms with Walnuts, Garlic + Parsley
- Preheat your oven to 400°F [200°C]. Line a small sheet pan or baking dish with parchment paper and set it aside.
- Put the walnuts, parsley, garlic, cheese, and salt into a food processor, in that order. Pulse until everything is finely chopped. Add the olive oil and pulse to combine.
- Use a small spoon to distribute the walnut mixture evenly among the mushrooms, placing it in the cavities the now-gone stems left behind. Line up the mushrooms, stuffed-sides up, on the prepared sheet pan.
- Roast the mushrooms until softened and the tops are lightly browned, about 15 minutes. Let the mushrooms cool for a few minutes, then serve warm.
I started making these stuffed mushrooms as a Thanksgiving appetizer a few years ago when we had a few vegetarians at our table. I wanted to be able to offer them something rich and warm when they walked in. It turns out that everyone, not just vegetarians, love these. And they’re so simple.
If you want to be really organized, you can stuff the mushrooms a few days ahead of time, refrigerate them, and then pop them in the oven when the doorbell rings. The walnut mixture also makes a great topping for pasta or roasted vegetables. If you leave out the cheese, these mushrooms become vegan and are still quite delicious.
- ¼ cup [30 g] walnut halves
- A large handful of fresh Italian parsley leaves (a little bit of stem is fine!)
- 1 large garlic clove, minced
- 3 Tbsp coarsely grated Parmesan or pecorino cheese
- ½ tsp kosher salt
- 2 Tbsp olive oil
- 12 small cremini or button mushrooms, stemmed
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|Other cookbooks by Julia Turshen||Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs||Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers||Feed the Resistance: Recipes + Ideas for Getting Involved|