Colu Cooks: Easy Fancy Food (Hardcover)
Colu Henry has been working in food for more than 15 years, and from her time at publications from Bon Appétit to the New York Times, she’s learned that what resonates with her readers is her always unfussy and empowering recipes. In this cookbook—a nod to home cooks who are happy to do everything but pastry—Henry helps readers assemble an amply stocked new-American pantry so that they can perfect (and build upon) classic everyday meals.
With 100 recipes and photographs, Henry offers ideas and solutions to get you out of your weeknight routine, explore new ingredients and techniques, build your confidence, and have a sophisticated dishes on the table in around 45 minutes.
“This beautiful, stunning book is so core and magically unpretentious while still being uppermost crust. The font, the whole design; it’s so timeless--of the moment and yet historical. I cannot wait to make everything in this stylish book.”—Lisa Taddeo, #1 New York Times–bestselling and award-winning author of Three Women and Animal and the forthcoming
“Henry’s book delivers taste and panache with achievable results, whether entertaining friends or experimenting with the contents of one’s pantry. Perfect for her fans and for libraries looking to add some hipster style to their cookbook collection.”—Library Journal
“Henry (Back Pocket Pasta), a recipe contributor to the New York Times and Food and Wine, delivers her sophomore cookbook, which she conceptualized during COVID self-isolation while playing in her pantry and dreaming of future dinner parties. The book focuses on entertaining and includes recipes (desserts in particular) contributed by Henry’s friends. Infused by Henry’s Brooklyn roots and her present life in New York’s Hudson Valley, the recipes are uncomplicated, simple to execute, and original, and create complex flavors using ingredients that are widely found in US grocery stores. The dishes are unique and designed to impress, while Henry’s tone encourages experimentation. Turn to the chapter ‘For Embellishment’ for recipes for oils, salsas, tapenades, and other building blocks to employ in Henry’s creations, plus guidelines for inventing your own condiments and flavor bases. The highly stylized photography is inspired by 1970s issues of Gourmet magazine, minus the aspic.”—Library Journal