Modern Comfort Cooking
Feel-Good Favorites Made Fresh and New
Vibrant Comfort Foods for the Modern Table
In Modern Comfort Cooking, Lauren Grier takes your favorite classic dishes and makes them feel new and fun again with irresistible mash-ups and global twists. At its heart, this cookbook is a celebration of today’s fresh flavors and real foods that comfort the belly and soul. Spice up your weeknight dinner or savor the weekend with 75 exceptional recipes such as Korean BBQ Burger with Miso-Candied Bacon, Falafel Waffle, Chicken Parmesan Stuffed Crepes and Mumbai Shrimp Tacos with Avocado Salsa.
Wholesome ingredients from the farmers’ market paired with mouthwatering spices ensure that every bite will open your senses in all the best ways. Genius reinventions of fast-food dishes—we’re talking Lemon Chicken Nuggets with Mustard Tahini Dipping Sauce and Bacon Blue Cheese Brussels Sprout Tater Tots—will bring back fond memories of childhood and make your fancy-pants, health-conscious adult self pretty proud too. Outrageously delicious, nutritious, fun and simple to prepare, comfort food never felt so good.
Praise For Modern Comfort Cooking: Feel-Good Favorites Made Fresh and New…
“Chock full of crowd-pleasing comfort food favorites with a modern twist, Modern Comfort Cooking is the very best kind of cookbook—one full of food you actually want to eat. I cannot wait to dig in!”
—Andie Mitchell, New York Times bestselling author of It Was Me All Along and Eating in the Middle: A Mostly Wholesome Cookbook
“Lauren is the queen of creative comfort food. Her storytelling is captivating, her recipes are relatable and unique and her photos are stunning. This book will be front and center in my kitchen!”
—Jessica Merchant, author of Seriously Delish
“Lauren has an incredible gift for combining all of your favorite flavors into one comforting meal. I want to cook my way through this entire book! Lauren is a true flavor wizard!”
—Christina Lane, author of Dessert for Two
Page Street Publishing, 9781624144592, 192pp.
Publication Date: December 5, 2017