Piecemeal: A Meal-Planning Repertoire with 120 Recipes to Make in 5+, 15+, or 30+ Minutes

This strategy-based cookbook features recipes for 30 transformational components—such as grilled corn, turkey meatballs, tzatziki, roasted grapes—each used in three different ways, for a total of 120 delicious and adaptable recipes. The featured components were selected for maximum performance: each is flavorful, storable, and versatile and can stand alone or be used in multiple ways.

Piecemeal presents a way for cooks to create a flexible repertoire of meals without doing a ton of work at one time. Prepare the component when you have some time, then use it to enhance or center meals throughout the week, even on your most hectic evenings. The three recipes that pair with each component are fully prepared, from start to finish, in as little as 5 minutes and no more than 1 hour (for a project recipe with a bit more prep).

With Pauline’s gorgeous photographs accompanying each of its smart, strategic, and delicious recipes, Piecemeal is, at its core, a master course in culinary riffing.

Here are flexible recipes to provide flavor and ease to weeknight meals, and teach a home cook how to riff, build flavor, and cook creatively. With 30 component recipes to mold into whatever you’re craving that day and have on hand, Piecemeal proves that good food can be produced quickly and efficiently even on the nights you’re working late.

These are the kinds of recipes that people actually cook on a regular basis—easy weekday staples such as salads, tacos, jazzy pasta dishes—but with deep flavors and creative flavor combinations. Taking an accessible approach to weeknight cooking, Piecemeal will appeal to home cooks of all ages and skill-levels who are looking for unexpected, tasty weeknight recipes.

Details:

• Hardcover
  
  
• 288 pages
  
  
• Dimensions: ‎7.48 x 1.1 x 10.08 inches

Kathryn Pauline is the author of A Dish for All Seasons, a food writer, a photographer, and the recipe developer behind the Saveur Award–winning food blog Cardamom and Tea, where she creates signature seasonal dishes inspired by her Middle Eastern and American background. She currently lives in Melbourne, Australia, and frequently visits her home in the United States.