Pop It, Stir It, Fix It, Serve It: Can-Do Cooking
Following her successful earlier book,The Can Opener Gourmet(2002), which lauded the convenience of cooking with canned foods, Karr embarks on further explorations of how much variety and good flavor come out of the humble can. She goes far beyond merely binding ingredients with a can of condensed soup, aiming instead for maximum flavor by mixing canned ingredients with plenty of dried herbs and a hefty amount of spice. This adds variety and attraction to what might otherwise be a bland menu. Many of Karr's creations use Indian spices, sure to perk up appetites. Items such as pancakes and cornbread start with flour and leavening instead of prepared baking mixes. For those concerned about the presence of excessive salt in canned foods, she suggests rinsing as a way of eliminating some sodium. One ingredient Karr insists on having in its fresh form is genuine Parmesan cheese, not the boxed variety. People living with minimal refrigeration facilities may find this an especially useful cookbook.Mark KnoblauchCopyright © American Library Association. All rights reserved