Noon
Simple Recipes for Scrumptious Midday Meals and More
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- $14.99
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- $14.99
Publisher Description
Lunchtime is just as exciting as dinner in this delightful new cookbook that combines Meike Peters's inventive and craveable recipes with gorgeous photography. These 115 recipes are guaranteed to perk up your day (or your dinner).
"Perfect for experienced cooks, who will relish Peters’s imaginative takes on classic dishes as well as her inspired original culinary creations, and those new to the kitchen, who will feel empowered by the clear, easy-to-follow format and welcoming tone of the recipes." ―Library Journal, starred review
This bold new cookbook by James Beard Award–winning author and photographer Meike Peters invites us to indulge in simple, satisfying, and scrumptious meals to feed our midday cravings. With a few tricks and clever flavor combinations to keep your mind, body, and soul happy, Noon makes it easy to treat yourself throughout the day.
These 115 quick and creative recipes span vibrant salads and sandwiches, cozy pastas, and savory tarts, as well as warming soups, speedy schnitzels, and Mediterranean seafood treats. Whether you're in the mood for the mouthwatering Autumn Salad with Jerusalem Artichokes, Walnuts, and Apples, a texturally intoxicating Carrot and Pear Salad with Tahini and Sesame Seeds, or the surprising zip of Sauerkraut and Hummus on Sourdough Bread, this book has your taste buds covered.
Attainable yet crave-worthy, the recipes in Noon can equally suit the start, middle, or end of your day. Our lives have changed, and these recipes flexibly fit any reality, from working from home or lunch at the office to leisurely weekend lunches with friends. Noon is about a pause, no matter when you need it. With year-round recipes and stunning photography, this book will keep you well fed and happy at any time of day.
DELICOUS FOOD: Meike Peters is a truly talented recipe developer and food blogger who puts a unique twist on her dishes, such as Lime Mussels with Zucchini and Cilantro, Peach and Plum Caprese with Burrata, and Rösti (Swiss potato cake) with Pistachio-Feta Dip. With a similar vibe to Diana Henry, Nigella Lawson, and Heidi Swanson, she is a delight to learn from and be inspired by.
GREAT VALUE: This book is packed with 115 recipes and 120 photos at an affordable price, making it an excellent self-purchase or thoughtful cooking gift.
MODERN LUNCH COOKBOOK: Years into the pandemic, we are all sick of the same lunch from home options. This book is perfect for anyone needing to whip up a great lunch in fifteen minutes or less, or for the many returning to work and needing inspiration for super tasty lunches to take with us.
FLEXIBLE & EASILY SCALABLE RECIPES: The focus is on celebrating a midday meal (a.k.a. lunch), but the recipes work just as well for dinner, weekdays, or weekends; each recipe can easily be scaled up or down.
Perfect for:Those looking for fun and fresh alternatives for their lunchtime mealFans of Meike Peters, her blog and podcast, and her previous cookbooksAnyone who loves celebrity chefs like Heidi Swanson, Diana Henry, and Nigella Lawson Birthday, holiday, housewarming, or hostess gift for foodies or home cooks
PUBLISHERS WEEKLY
"Lunchtime can easily be as exciting as dinner," assures James Beard award winner Peters (Eat in My Kitchen) in this inspired collection of quick and delicious recipes. Pantry ingredients are the star of many of these simple yet vibrant meals: from a can of butter beans, Peters makes gnocchetti sardi with butter bean–basil pesto and tomatoes, butter bean and fennel soup with crispy bacon, and one-pan butter beans and spinach with ricotta and lemon. She also relies on batch-cooking fresh produce and repurposing it for different recipes: the roasted veggies for the squash, parsnip, and grape salad with blue cheese can be doubled to use later for the autumn panzanella with roasted squash, shallots, and plums, as well as the squash pesto sandwich with feta and dates. Other options drastically cut cooking times through practical shortcuts: no soaking is required for the red lentils with spinach and spiced feta, for example. Peters also includes helpful tips for transporting lunch to work (for the seared zucchini and chickpea salad with grapes, pack zucchini and chickpeas into a container, layer the grapes and arugula and top, and keep the dressing in a separate jar until lunchtime). The result is a brilliant solution for busy home cooks looking to jazz up their midday meals.
