cover image Meat on the Side: A Better Way to Cook and Eat

Meat on the Side: A Better Way to Cook and Eat

Nikki Dinki. St. Martin’s Griffin, $26.99 (288p) ISBN 978-1-250-06716-6

This title, pointing cooks towards mostly vegetarian options, is a flexible take on how to make veggies center stage without forgoing all things carnivore. Family-friendly options are designed to help kids go from “yuck to yum” and “Make It Meaty” tweaks are handy for those who want additional meat, making this the ideal guide to cooking for a group. Dinki, a Food Network chef, presents recipes that employ a smidgen of meat for satisfaction: red and green salad with apricot dressing and pork croutons, cauliflower soup with pancetta and pine nut hash, and spaghetti squash stuffed with mozzarella and tiny chicken meatballs. Adaptable, satisfying, all-veggie options that boast big flavors with fruit include red cabbage and raspberry grilled cheese, grilled shiitake and blueberry flatbread, and Brussels sprouts and pear carbonara. The author’s casual, relaxed tone and accessible lifestyle photos lend a breezy feel to this useful collection. [em]Agent: Anthony Mattero, Foundry Literary + Media. (June) [/em]