Whether you're interested in a recipe for breakfast, lunch, or dinner -- Eating Well Everyday has a recipe for you to try. Peter Gordon uses easy to find ingredients and easier to follow recipes. All the recipes sound mouth watering.
ARC provided by Netgalley in exchange for an honest review.

A great addition to any library looking to expand their cookbook collections. Especially with the start of the new year and the number of patrons looking to eat better and make life changes.

A cookbook that I love easy, simple, and healthy meals along with beautiful drool worthy pictures! Only thing is that I feel I wanted more recipes and a bit more from this cookbook. The cookbook has a multitude of dishes for every palette!

Eating Well Everyday is a re-release of Peter Gordon’s 2012 Cookbook Eating Well. This re-release is timely, because this excellent cookbook should be included in every legitimate cookbook collection. The recipes are easy-to-follow, and call for ingredients that are easy-to-find.

One thing about Peter Gordon as a chef is that he’s not at all pretentious, and some of his recipes even call for canned items such as baked beans and spaghetti. This trait is one that has made him beloved everywhere – not just New Zealand and the UK – he is one of the most recognized and loved chefs in the US, also. His down-to-earth style makes his recipes appealing to every cook from beginner to advanced.

Reading through the book, it will be difficult for anyone to find a recipe that isn’t appealing. There is something for everyone here, from quick and simple to a bit on the gourmet side. The recipes are adaptable to the organic ingredients found at specialty shops and farmer’s markets, but can also be made with ingredients from the grocery store.

Favorite dishes that are up for repeats are Prawn, Watermelon and Lime Salad which is refreshing, lower calorie, and just plain good, Chicken Breast en Papillote with Cherry Tomatoes and Rosemary using ingredients from our summer garden, Chicken and Peanut Coconut Curry, Baked Fish on Tomato Ginger Salad, and Roast Cauliflower and Olives (which is absolutely amazing). No need to skip dessert – Gordon has included plenty to choose from such as Chocolate Mocha Pots with Cinnamon Shortbread, and Ginger Melting Moments.

There are beautiful photographs of most of the dishes, which, of course makes it even harder to decide what to make. This book alone will keep most of us cooking good, healthy dishes for months. Highly recommended, this is one to purchase for yourself and also for gifts.

Special thanks to NetGalley for supplying a review copy of this book.

I received an ARC of this from the publisher via Netgalley in exchange for an honest review.

I made the mistake of reading this when I was really hungry and now I’m even more hungry. The recipes look delicious and relatively easy to make. The book is filled with pictures of the dishes which I love because I’m a visual person; I need to know that what I cook looks like the pictures for the most part. I also enjoyed the authors little anecdotes at the top of each recipe.
If I had more time, I’d definitely make some of these recipes. One thing I did take away from it though, is hollandaise isn’t actually that hard to make.
Great book. Really enjoyed it

The book was beautiful to look at and the recipes were easy to follow. I enjoyed reading through the different sections and felt that there were a variety of dishes to try although some look a little more hands on than the book leads you to believe.

I was searching Netgalley for Ottolenghi's new book Simple when I found out this cookbook recommended by one of my favourite chefs. I decided to see what it's about and I was lucky to receive a copy.

Many of the recipes sound interesting and I would cook quite a few of them. Unfortunately i did not get the chance to do so until my copy expired. From reading the text they seemed yummy though. The pictures were nice although not for every dish.

However, many of these recipes do not feel like an Everyday affair as they seam pretty complicated to me. Well, i am not the most accomplished cook so maybe for others they are very easy but I don't think so. Some required a lot of preparation time.

This cookbook provides some unusual and creative recipes for eating well everyday. You''ll find around 170 dishes from breakfast items, sides, condiments, teas, main dishes to desserts including pastas, soups, tarts, shortbreads and salads.Tastes of lemon, ginger, leeks, saffron, strawberries, pumpkin, fig, leeks, mushrooms and more are found tempting you inside this cookbook.

A collection of super-fancy sounding recipes with surprisingly simple ingredients lists and easy-to-follow instructions. Don't let the fancy recipe names fool you! You can cook fancy, too! My only complaint is that everything is measured in metric. But I need to learn metric anyway, so that's not much of a complaint about this book and more a complaint about how my school never taught us the metric system.

This cookbook is amazing. I made several meals out of it already and enjoyed them all. Definitely recommend!

This is off the chain. The recipes are great. I tried several of them which were delicious and easy to make. I needed healthier recipes and this cookbook has it. Highly recommended.

If you were looking for innovative flavors and textures in your everyday cooking, Eating Well Everyday will be your go-to guide. These recipes will help you kick up your repertoire a few notches.

If, however, you were hoping to find out why the author created the book as he did, you will be sadly disappointed. Peter Gordon has decided not to provide any sort of introduction to the book or any sort of description at all.

The recipes included are a surprising collection of unique flavor pairings. Unusual combinations like Curried Pumpkin, Lentil And Tomato Soup make me want to create it right now, even though I am not a huge soup fan.

Recipe chapters include:

Breakfast And Brunch
Soups
Pasta, Rice And Noodles
Light Meals And Salads
Dinner
Sides And Condiments
Tea Trolley And Desserts

Each recipe includes a short yet sweet introduction from the author and excellently detailed directions. The recipes are very easy to follow.

While the recipes are not difficult to create, do not mistake this for an easy, quick-to-make recipe collection. There is a fair amount of time and prep needed for their creation but the results would be worth the effort.

As these recipes seem to have been built more for flavor than nutritional value, it isn’t surprising there isn’t any nutritional information provided. Other than the ingredients and directions, the only other information is how many servings it creates.

Not all of the recipes in the book have pictures, but those that have pictures have been beautifully photographed.

See the full review and the recipe for Hot-Smoked Salmon Cakes With Dill Mustard Dressing at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.

I really like this beautifully photographed and presented cookery book.
It has a vast range of recipes suitable for every occasion - from the spaghetti and cheese baked cups, which children would love, to the more sophisticated dishes like whisky braised pork belly with shiitake mushrooms and star anise.
All the dishes would look marvellous on a restaurant menu but many are surprisingly simple to make. Some are probably best tackled by more competent cooks but plenty are simple enough.
I dropped a star because I have rather become accustomed to being given an idea of who the author is, their philosophy on food and their purpose in writing the book. This book dives straight into the recipes and I found that I rather missed the usual preamble.
But all in all a really nicely put together book with plenty of original recipes.
Many thanks to NetGalley and the publishers for letting me see an advance copy of the book in return for a fair and honest review.

TITLE: This is a cook book of variety. It excels in diversity and range.

Peter Gordon is still doing fusion cooking well. And if you choose any of the recipes in this book, rest assured that you will be eating well. And with all that is in this book, you could be eating well each and every day.

But I don't really want to cook his way daily. It all seems a bit much: Not too complex, but still time-consuming from doing the prep work through cleaning up. Although the recipes are not hard to complete, you still need to remember that they are coming from a very experienced restaurant chef. For me, these are recipes that need to be approached gradually. When I read through the book the first time, I did not mark any one recipe.
Over time, I found a recipe here and there that fit what I found at the market, and then I made the dish. These are recipes that I could not "own" immediately, they needed to be read several times and made several times before I got comfortable with them. Maybe that is a good thing: Getting out of your comfort zone.

If you are looking to creep out of your own comfort zone, if you are looking for creative dishes, with many, many combinations of meats, poultry, seafood, fruits, vegetables, spices and herbs--this would be a great choice for you. If you are looking for something particular--say you are after vegetarian, or spicy, or comfort--you will find a selection, but not a predominance of any one type, style, foodstuff, or anything. This is a cook book of variety. It excels in diversity and range.

Peter Gordon, a native of New Zealand, started his career in Australia. His creativity flourished when he traveled through Asia and across borders--acting the sponge for all sorts of flavors. Back in the 90's, when he was in his thirties, he became known for his creativity in combining foods, flavorings and techniques from many countries and the result was "fusion" cooking. Several chefs are called the originator of "fusion cooking", and Peter Gordon is one of them. Actually, I believe that, through history, there were many hands stirring the pot of "fusion". Look at any country where its borders continually changed. So, did Gordon actually create fusion cooking? Why spend time debating it? It can safely be said that Gordon got a firm grip on the philosophy of fusion early in his career, and that he continues to do it well.

I found the choice of what recipes went into which chapter to be more than a bit haphazard. "Breakfast and Brunch" and "Light Meals and Salads" are a real mishmash and almost any recipe in those chapters could be eaten at any time of the day. I enjoyed the recipe choices in the Soup chapter. And some of the recipes in the Pasta, Rice and Noodles chapter are real keepers. (Curried Nut, Fruit and Orange Pilaf is super-duper!) But I found that most of the recipes in the Light Meals and Salads Chapter to be too much effort and too much food for a light meal.

I did find it odd that main ingredients are not grouped together in a chapter. For instance in the Dinner chapter, there are pages of fish recipes, then there's a pork belly recipe tucked in, then more fish, then chicken, then lamb, then more chicken. I found that very confusing.

There is plenty to love in the Sides chapter: There is a braised cabbage dish with soy sauce, ginger, raisins, pear juice, balsamic vinegar and star anise. And besides several keeper veggie dishes, there are some very fine pesto, salsas and sauces.

Because Gordon's restaurants are in New Zealand and London, the American cook will struggle a bit with unfamiliar terms and measurements: For instance, in the first recipe in the Dinner Chapter will have you trying to figure out what a rump steak is, and you will find that pork comes with skin-on, and you will have to decide what to use as a substitute for mutton. Swedes, sultanas and courgettes are easy enough to figure out. Do you know what a gingernut is? Or the difference between castor and icing sugar? PX sherry?

**You will need to do your own conversions from grams to pounds or ounces and from Celsius to Fahrenheit.**

I did not find the writing style and the instructions to be particularly personable, but all the recipes were fairly clear and easy to understand if you are somewhat experienced. Cooking techniques were not really described or "taught". For instance, if you don't know how to grill a steak, don't look for the details here. You will get some guidance: "Heat up the skillet...coat steaks with olive oil, heat over medium-high, heat until cooked to your preferred stage." And Gordon will tell you how many minutes is his preference, but you never learn how thick the steaks are to begin with......So, one does need some experience to get through these recipes.

You will not find a picture for each recipe, but there are quite a few full-color, beautiful and mouthwatering photos. Page layout is easy on the eyes. Index is okay, but not top-notch.

**I received a temporary download of this book from the publisher.

Interesting cook book. While I love international cuisine and the recipes in this book I had a couple concerns. One is that one needs some translation of words and conversions from English to American. The other is that hard to get some of the ingredients here in America although most could probably found online. As to the writing of the book I felt put in a practical order and loved the little introductions to each recipe. As a cook book collector I feel you should add to your collection but as a cookbook I am not sure how practical it is for at least beginners. I am a professional cook and have trouble interpreting some of theses recipes.

This is a delightful book, providing innovative yet simple suggestions for eating well. Beautiful photographs, and unusual yet easily sourced ingredients, enable you to create interesting, healthy meals. The Creamy Mushroom and Hazelnut soup sounds delish!

Beautifully presented food. Split into Breakfast and brunch; Soups; Pasta, rice and noodles; Light meals and salads; Dinner; Sides and condiments and Tea trolley and desserts. If you're looking for some new and exciting recipes, this is your book! Recipes such as Banana and coconut fritters with passion fruit sauce, Pumpkin, ginger chickpea and cheese soup, Whisky-braised pork belly with shiitake mushrooms and star anise, and Strawberry and ginger-beer jellies are all very tempting. Thank you to NetGalley for an ARC.

Tons of interesting beautiful recipes. Not many super strange ingredients. Easy to read and understand instructions. Great book.
I received a copy from netgalley. This did not influence my review. All thoughts are my own.

This an excellent book, however it is the same as a previous book called Peter Gordon Every Day which was published in 2012.
So, if you have that book, give this one a miss.
If you don't, enjoy the book. Flavours and ideas are wonderful. It is quite an inspirational book for people who want to go up the ladder of culinary delights without that many efforts.
Really worth it for aspiring chefs and the others.
Love it!

Fabulous Cookbook. This book will have you drooling all the way through it. There are amazing pictures to go along with the surprisingly easy recipes. I love how the recipes in this book feature ingredients that are easy to find in your pantry and at most grocery stores that I have been to at least.

The recipes are broken down into section to make finding what you are looking for so much easier. There is breakfast, soups, Pasta-Rice-noodles, Light meals and salads, dinner, sides and condiments, and dessert.. There is also a index at the back of the book so you can look up recipes either by recipe name or by the main ingredient in most cases. What more could you ask for in a cook book?

The recipes in this cookbook are innovative and fusion inspired. So no this isn't a Betty Crocker cookbook. A lot of the recipes I have never heard of or even thought off adding certain ingredients to others to come up with a tasty dish.

I received this book from the Author or Publisher via Netgalley.com to read and review.