Home for Dinner

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

Food writer Lucy Waverman’s latest book features more than 200 of her
favorite recipes. Easy cooking methods and fresh tastes are the book’s
unifying themes. Individual chapters are devoted to appetizers and
soups, seafood, meat, poultry, vegetables and side dishes, desserts, and
noodles, grains, and rice. The recipes reflect contemporary tastes and
trends. Some are inspired by foreign cuisines, but still are easy and
delectable.

There is a chapter on slow cooking, an increasingly popular trend that
began as a reaction to the fast foods of the “McDonald’s era.” The
slow-cooking movement embodies a desire to return to the comfort foods
of an earlier time. Although these recipes require extended cooking
times, they are still relatively easy to prepare.

Only imperial measures are provided for the recipes, which are clearly
set up, with ingredients in a bold, blue font. All the recipes have a
brief introduction—a comment on preparation, a historical fact, a
substitution, or the like. There is no table of contents, but the index
is thorough. Color and black-and-white photos are scattered throughout
the book to inspire the cook.