Pesto: the modern mother sauce : more than 90 inventive recipes that start with homemade pestos

Lennox, founder of an artisanal condiment company, goes beyond the basic combination of garlic, nuts, cheese, seasoning, and oil to remind home chefs that any green plant (and most cheeses) can serve as the foundation for a delicious pesto. Lennox encourages a pesto-centric point of view with these 97 recipes, starting with detailed information on different foodstuffs, basic recipes, and how to grow basil at home, as well as sidebars (like vinaigrette versus pesto), and salad tips (e.g., identifying and using the four types of greens). The recipes are accompanied by attractive color photographs and occasional serving suggestions. Old and new dishes are transformed: Avocado pesto toast, naan pizza with fig and jalapeno pesto, green goddess pesto grilled cheese, pesto sausage lettuce wraps, and on and on. In short, pesto anywhere, any time (except dessert). Includes kitchen resources and a glossary of cooking terms.--Barbara Jacobs Copyright 2019 Booklist

In this friendly if uneven cookbook, Lennox, founder of the jarred sauce company Hope's Gardens, argues that the five "mother sauces" established by Auguste Escoffier are outdated and could be replaced by modern choices such as herb, pepper, pesto, tahini, and yogurt sauces. In this volume, she focuses solely on pesto, considering the sauce's basic ingredients and possible substitutions (though a Genovese stickler would blanch at instructions to use a food processor and a garlic-heavy ratio) as well as suggestions for storage. Recipes for variations follow (there are Cajun, Chinese, and French versions), but the bulk of the book consists of recipes that incorporate a traditional basil pesto (such as a roasted vegetable sandwich with a pesto-mayonnaise). Lennox offers shortcuts, so readers who prefer to cook from scratch will be disappointed in recipes that call for store-bought flatbread (naan with spicy pesto, feta, and fresh figs) or a precooked rotisserie chicken (chicken noodle soup). That said, there are many pleasant surprises, such as pesto-stuffed burgers and a shakshuka with pesto and eggs. But it's far too common-as with a guacamole that calls for one-quarter of a cup of roasted jalapeño-cilantro pesto stirred into it along with fresh cilantro and diced jalapeños-for the pesto to get lost in the shuffle. This well-intentioned cookbook has some hits, but often misses its mark. (May) © Copyright PWxyz, LLC. All rights reserved.

Lennox, founder of an artisanal condiment company, goes beyond the basic combination of garlic, nuts, cheese, seasoning, and oil to remind home chefs that any green plant (and most cheeses) can serve as the foundation for a delicious pesto. Lennox encourages a pesto-centric point of view with these 97 recipes, starting with detailed information on different foodstuffs, basic recipes, and how to grow basil at home, as well as sidebars (like vinaigrette versus pesto), and salad tips (e.g., identifying and using the four types of greens). The recipes are accompanied by attractive color photographs and occasional serving suggestions. Old and new dishes are transformed: Avocado pesto toast, naan pizza with fig and jalapeno pesto, green goddess pesto grilled cheese, pesto sausage lettuce wraps, and on and on. In short, pesto anywhere, any time (except dessert). Includes kitchen resources and a glossary of cooking terms. Copyright 2019 Booklist Reviews.

Cooking instructor and Hope's Garden founder Lennox proposes that pesto-accessible, fresh, and customizable-may be a more versatile complement to today's styles of cooking and eating than traditional French "mother sauces," such as hollandaise and b&

In this friendly if uneven cookbook, Lennox, founder of the jarred sauce company Hope's Gardens, argues that the five "mother sauces" established by Auguste Escoffier are outdated and could be replaced by modern choices such as herb, pepper, pesto, tahini, and yogurt sauces. In this volume, she focuses solely on pesto, considering the sauce's basic ingredients and possible substitutions (though a Genovese stickler would blanch at instructions to use a food processor and a garlic-heavy ratio) as well as suggestions for storage. Recipes for variations follow (there are Cajun, Chinese, and French versions), but the bulk of the book consists of recipes that incorporate a traditional basil pesto (such as a roasted vegetable sandwich with a pesto-mayonnaise). Lennox offers shortcuts, so readers who prefer to cook from scratch will be disappointed in recipes that call for store-bought flatbread (naan with spicy pesto, feta, and fresh figs) or a precooked rotisserie chicken (chicken noodle soup). That said, there are many pleasant surprises, such as pesto-stuffed burgers and a shakshuka with pesto and eggs. But it's far too common—as with a guacamole that calls for one-quarter of a cup of roasted jalapeño-cilantro pesto stirred into it along with fresh cilantro and diced jalapeños—for the pesto to get lost in the shuffle. This well-intentioned cookbook has some hits, but often misses its mark. (May)