Eating Well Everyday

Fabulous! The recipes are easy to follow and are illustrated beautifully, I cannot wait to cook these for my family.

Great mix of dishes, not a vegetarian cookbook (nor does it purport to be) great flavour combinations, loved the two rhubarb desserts, very achievable recipes. Well done.

I received an Advanced Reader Copy from NetGalley for my unbiased opinion of the book. This was a well thought out book. I loved the layout, scrumptious pictures, and even the font that was used. It has a very clean look to it. Cookbook these days are filled with a lot of nonsense and not what you want or need. This cookbook has none of that and the simply elegant recipes speak for themselves. I tried the spaghetti and cheese bread tartlets, blueberry pikelets with figs and vanilla creme fraiche, and the portobello mushrooms stuffed with cheese and chorizo. I am cooking and baking my way through this book and loving every minute of it!

Thanks to Netgalley for my copy.

A beautifully illustrated book with some simple and some complex recipes. Made from everyday ingredients with easy to follow directions. Fabulous flavour combinations but quite a bit of prep work for some of the dishes.

Many thanks to Quarto Publishing for an early e-copy of this cookbook!

I really liked the recipes. They are simple, with simple ingredients, and seemed easy to make. I can't wait to try some of them! They are illustrated with beautiful pictures, which I love (I have no imagination: I love to know what the result of what I'm cooking is supposed to look like haha).

Hi liked this book very much. I thought the presentation was lovely and there were some recipes that I'm itching to make. For me, and this is a personal reflection and not a criticism) I wouldn't buy the book because there were too many dietary restrictions for me in the recipes. However, it should not deter one from this book if they have no such restrictions.

A well-styled cookbook with wonderful photography. Full of yummy and easy to follow recipes. Fresh ingredients and interesting flavor combinations .I love it!

Wow, with this book there REALY any reason why anyone should not eat well every meal, every day. The recipes are easy to follow, easy to make and beautifully photographed.
They include breakfast/Brunch, soups, pasta/rice and noodles, light meals/salad, dinner, sides/condiments and finally the tea trolley/desserts..
The ingredients are easily found, the recipes do not have extensive component and the food in most cases is quickly prepared. On top of this, the recipes are presented on the facing page to the finished glorious dish.
they say you first eat with your eyes - well I just ate the book!.

Good book. Pictures are spread throughout, which I like in any recipe book. The recipes are easy to follow and seem to be of high quality. I have made a couple of the recipes so far and will continue to make a few others. Overall, some of the recipes aren't really everyday recipes for me, but they all look great!

I haven’t had the opportunity to try any of the recipes yet but they all sound delicious! And I’m looking forward to spending time in the kitchen over the holidays trying out these delicious sounding recipes. The instructions are clear and the accompanying pictures (with approximately 1/3 of the recipes) are neatly and cleanly presented. The photographs are attractively thought out and really sell the recipes. I like that there are notes at the top of many of the recipes explaining where the ideas came from, or slight variations on them. I also like that there are separate sections for light meals and dinners as sometimes it isn’t so clear in cookbooks which are considered dinners. The only thing that could be a helpful addition would be the approximate cooking times at the top of the recipe so a reader how long they would need to make a recipe with just a brief glance. I can’t wait to give some of these recipes a go!

My mouth was watering on page one! Delicious sounding recipes with fresh ingredients accompanied by beautiful photographs is everything I want in a cookbook. Raspberry sorbet? Yes please!

Excellent collection of recipes. I loved the mix of dishes, difficulty of recipes, and unique use of ingredients. The pictures were also stunning and inspired me to want to make the dishes. Of all the recipes I read, I felt most of them were very clear although some of the harder ones I might have a learning curve when trying and I will definitely need to spend some time on converting measurements. Overall, I can't wait to break some of these dishes out at a dinner party!

This book has some amazing looking and tasty recipes that are healthy also. It also has some excellent guidance for those new to cooking to help you get a grasp of some of the key terms and concepts. The detailed and easy to follow recipes are accompanied by gorgeous photography. The perfect book for lovers of food who also want to maintain a level of healthiness too.

I must admit to being a great fan of Peter Gordon’s recipes. His book “Savour: Salads for all Seasons” ranks as one of my most used books, with innovative combinations and interesting flavours the hallmark of these recipes.

I liked the premise of this book, anticipating simple, yet good recipes, for everyday cooking. I was not disappointed! The book covers all meals; breakfast, soups, pasta, light meals and salads, dinner, desserts, plus a great chapter on sides and condiments. Recipes are clearly laid out and I liked the suggestions and options he gives in the introductions of many of the recipes. Photographs are beautiful, though not every dish is shown.

The recipes range from very simple (both ingredients and method) like Spaghetti and Cheese Bread Tartlets to interesting variations of common recipes like Pear and Gooseberry Trifle, to more unusual combinations, like Rump Steak on Swede and Parsnip Mash with Beetroot Salsa, but all would be in the scope of the average home cook.

It is worth taking your time to go through this book carefully. There are lots of gems! I had the same experience with “Savour” – with each reading I found more and more dishes I wanted to try, and was thrilled with the results of the recipes I tried.

I absolutely adore this book !!
This cookbook would definitely be a staple in my kitchen and I would highly recommend it to all of my culinary and cooking friends.
The recipes were easy to read they made me excited to actually cook the dish.
Making healthy food exciting.
Beautiful

The detailed and easy to follow recipes are accompanied by gorgeous photography. More importantly, the food has to be actually delicious and easily created. This book uses attainable ingredients in easy-to-follow recipes.

Fantastic illustrations which I love and easy step-by-step recipe instructions. I have not made any of the recipes yet but I have bookmarked the ones that I definitely will be making.! The book has recipes for every occasion and there are ones to suit families, couples and people cooking for one. There are light breakfasts, lunches and a fantastic dessert recipe section at the end. There are a few surprises in there like tins of spaghetti and baked beans included in the recipes but these are the ones I have earmarked to make first!

#EatingWellEveryday #NetGalley #HealthyFood #Gourmet

Delicious gourmet and chic recipes to try this summer.. The catalog includes desserts, appetizers, drink, meals and more surprises. The results looks like a real bistro meal.

This seems to be a bit of a foodie week on the blog, with my second recipe book review in a row. It wasn’t intended but a result of my desperately looking for new things to eat as my diet can be a little bit boring at times.
Unfortunately for me, there weren’t a lot of recipes outside of the soups, salads and breakfast I can eat as a veggie who occasionally eats fish when she’s run down. There are some, like the Red Curried Butter, Mushrooms and Spinach on the cover, but not as many as I might have liked.
Having said that, I did read the blurb before I requested the book so it probably shouldn’t have been a surprise. And, as I do cook meat dishes for my husband, there was plenty here to keep him happy. I want to describe a lot of the recipes as hearty. The look good – the photos are gorgeous – and they look like food that would keep you warm and cosy on a winter day. My husband got particularly excited by the Chillied Beef and Cashew Stew, which does look lovely I have to admit and, as the weather gets colder, I have a feeling we’ll be digging into this book more and more.
The one downside I had was that there wasn’t anything from the author to let me know his philosophy of cooking. And here it’s probably just the cookbook collecting nerd in me but I do like to read the bits of the book at the beginning that let me know how a chef came up with the recipes and what they were trying to achieve. For others, who just want to get straight down to the cooking, it probably won’t be a big deal and there’ll be plenty to keep them in the kitchen.

I received a free e-copy of Eating Well Everyday by Peter Gordon from NetGalley for my honest review.

Beautifully written, bold beautiful pictures and delightful recipes. From Breakfast, brunch, Soups, pasta, rice noodles, light meals, salads, dinner, sides, condiments and even desserts this book has it all.

This book is sure to get anyone up and to the kitchen to cook, healthy, beautiful and delicious food. Easy to follow recipes and pictures to guide you. These recipes will inspire you to cook more and have some dinner guests to show off your new recipes and cooking skills.

A very thorough book, packed with recipes for any time of the day - from brunch to teatime to dinner. Quite a few definitely got my attention and I'll be trying them as soon as possible!

With vibrant photographs and ingredients rich with fresh herbs and garden fresh produce, this is a cookbook to welcome the season of abundance, farmers markets and plentiful gardens. From small plates to platters, there are recipes to feed one or many.

Many thanks to Quarto Publishing for my copy.

I found the sections within this recipe book extremely easy to follow.
I don’t think you can ever shorten a book just by written recipes, this one has photos so that you can see the finished product which means a lot to me in a recipe book. Full colour illustration.
You get to see the finished product and what it should look like.

There are great straight forward starters, main dishes. Easy and uncomplicated.
Desserts and smoothies.

There are many recipes I am going to be trying out.

You can eat well on a limited budget.

Dine like a Queen....or King.

It is really good. Recipes are simple and easy to make. Instruction are easy to follow. definitely add to my list.

This book is beautiful and approachable. The author takes all his own photos and writes all of his own recipes and headnotes, which I really admire. It makes the book intimate and inviting. All of the recipes have suggestions for substitutions showing that the author has clearly thought through the needs of the home cook and also that he really understands food and taste. I enjoyed reading this book and look forward to cooking from it.

I could not believe how many unusual flavor combinations that were created in this cookbook! There is a recipe for bacon and cheese scones that looked delicious and used readily available ingredients!
The chef uses metric measurements and says things like “a knob of butter” that are easily converted and understood, it is interesting to read recipes from another part of the world.
How about this for breakfast - blueberry pikelets with figs and vanilla creme fraiche?
You are given easy-to-follow but thorough directions - you are told how long to cook something, and what the texture of the food should be.
This soup sounds delicious for a hot summer day - chilled cucumber, coconut and dill soup, and chilled tomato broth with croutons and mint.
There are recipes for every appetite level and diet, there is a recipe for a raspberry, banana, and avocado smoothie, pesto recipes and pasta recipes such as seared salmon on mushroom and rice noodle stir fry.
There are recipes for Beef and Baked Bean Meatloaf, Tunisian Bread Salad, Ham Garlic and Potato Tortilla, Chicken Waldorf Salad, and Spinach And Bacon Tarts that are easy to create and look scrumptious!
You will enjoy searching through these recipes and finding new things to tempt your taste buds!

Eating Well Everyday is a useful cookery book to use for meals from breakfast through to dinner that you could use all, well as the title says, everyday. It gets straight into the recipes with no introduction by the author, which makes a change.

The book is split into 7 chapters, starting with Breakfast, Soups, Pasta, rice & noodles, Light meals & salads, Dinner, Sides & Condiments and Tea trolley & dessert. Each recipe provides a little introduction. There are a variety of recipes that include fish, chicken, pork, beef or lamb plus some veggie only ones too. The ingredients are easy to find and perhaps the most extravagant of ingredients could be considered avocados and figs.

The majority of the recipes have full colour photography, with easy to follow instructions. The ingredients are provided in metric measurements. Recipes sizes are sometimes for 2 people, sometimes 4 or 6 and occasionally 10. Some ingredients are described by different names such as red capsicum which is a red pepper and eggplants which is aubergine.

One recipe in my opinion let the book down a little. Spaghetti and cheese bread tartlets - sounds nice and I'm sure it is, but I expected more than a slice of bread pushed in a patty tin, with a tinned spaghetti filling which was topped off with cheese then baked in the oven! Plus one or two of the recipes in the Light meals & salads chapter look quite substantial and give that illusion too by stating the portions as a main meal.

I received this book from netgalley in return for a honest review.

I received an e-copy of this book courtesy of the publisher via NetGalley.

Eating Well Everyday is a collection of recipes for delicious meals that can be cooked every day of the week in every kitchen around the world. The book does not follow any particular theme; rather, its aim is simply to showcase a variety of good food.

Advantages:
+ the recipes are clearly divided into chapters depending on the type of meal;
+ they are easy to follow (if not always easy to make);
+ the ingredients are provided in grams, mililiters and spoonfuls (e.g. for spices) - very useful;
+ the photographs are simply gorgeous and immediately make me want to run to my own kitchen and cook;
+ the editing - organisation of text on page, fonts, etc. - is superb, making the recipes very easy to read.

Drawbacks:
- unfortunately, not all recipes are accompanied by a picture, and sometimes the picture by the recipe is of an ingredient (e.g. feta cheese) rather than the finished product. I wish there were pictures of everything (I just like looking at food);
- there's no index of ingredients.

Caveat:
- while the book contains some nice vegetarian recipes, it is generaly addressed to omnivores and the recipes use a lot of meat.

Overall, it is a thorough cookbook with some interesting recipes and many pretty photos. I think it would make a great gift for anyone interested in cooking.

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.

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!

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.

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.

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.

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.

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.

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.

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

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 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.

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 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

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.

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.

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.