As a frequent museumgoer, the word ‘curated’ brings to mind specifically designed exhibits that have been carefully created for a purpose. The recently published cookbook, Plated: A Curated Dining Experience by Elizabeth Mandelbaum and Alyssa Berlin, is exactly that: a specifically designed cookbook, carefully created for a purpose. That purpose? To reach individuals who may not have so much time to spend in the kitchen but want to create healthy and beautiful well-rounded meals.
Plated guides the reader through a week (or more) of meals in a simple and straightforward manner. The beginning of the book includes a list of grocery staples, so you can stock up on some essentials which will last a while, make future grocery trips shorter, and ensure you always have the tools needed to make delicious meals at any moment. Further, although not so outwardly a Jewish cookbook, for the kosher chef, the recipes clearly indicate which are dairy, meat or pareve. Recipes are frequently short, without too many lines, steps, or words. Usually, the instructions don’t take up more than one page. These recipes are not overwhelming and are made with the cook who doesn’t want to read a ton in mind.
One of the best parts of Plated, is the way Mandelbaum and Berlin share recipes which outline a whole meal in one: in the entrée section, each entrée is paired with a carb and a veggie, so readers don’t have to think about what to make with a main meal. As the authors write: “We’re all about the perfect combos,” (page 180). For instance, interested in trying a new Friday night chicken recipe? Check out Chicken Roulade with Chickpea Mash, for a unique all-in-one meal.
Additionally, while many cookbooks only have a table of contents at the beginning of the book, Plated repeats the table of contents at the beginning of each chapter. This serves as a great reminder of what to look forward to in each chapter, instead of having to look back at the beginning every time.
Many recipes include a “Plate it” section, demonstrating how cooks can lay out food so that it doesn’t just taste good, but looks good. The section shows how to layer food, use certain colors, drizzle toppings, and make a dish a work of art. The Mediterranean Bowl recipe turns simple ingredients into an elegant dish, by garnishing it in just the right way.
Occasionally, the desire to achieve the perfect photo seems to take away from the cooking, for instance, each time strawberries are featured in a recipe the stems are left on, with a note to take them off for cooking. I’d rather see what a dish will look like in its final form, than see a pretty photo.
While the easy-to-follow recipes and stunning food presentation exceeded my expectations, the authors’ inability to provide alternative options for non-meat eaters is a shortcoming. I was disappointed by how meat-heavy the cookbook is, especially considering the authors’ claim to focus on wellness and healthy eating. In this day and age when many individuals choose to eat a vegetarian or vegan diet because of its healthy options, it felt as if a book whose focus is on healthy-eating should at least include a vegetarian entrée section or substitutes for some of the meat-heavy recipes.
Yet, overall, if you are a meat-eater who enjoys creating healthy but beautifully rendered meals, this cookbook is for you. Its delight is not only in the tastes it creates, but in the ability it has to awe anyone who eats the recipes you cook.
For a final treat don’t miss the Tahini Cookie Dough Bites, no cook, easy to make treat for any time.
