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  • Mostly for Omnivores

    I love the idea of foil pack dinners and side dishes, so when I saw this book at one of my favorite book review sites, I had to pick it up. The author does a good job explaining some foil cooking basics, like the types of oil to use and the two distinct pack shapes. I do wish, though, that she had pictures of some of this introductory material, especially accompanying the directions for how to make the packs. While I've made many tented dishes, I haven't made flat packs; I’m sure there are many cooks who have made neither. The recipes themselves were often a foil pack riff on standard dishes, like Chicken Cordon Bleu and meatloaf. One thing I didn't like about the book is its heavy emphasis on meat and meat analogs. The bulk of the book is the big meaty proteins, and even the vegetable chapter used fake meat on occasion. As a vegetarian, I would have loved to have seen more vegetable recipes. Even the sandwich chapter is all meat sandwiches. I do question how well this technique works with sandwiches because food typically steams in a foil pack, and she does have you put the complete sandwich on bread in the foil pack. Wouldn't that, perhaps, make for soggy bread? There are some photos in this book, though not all recipes have a photo of the finished recipe. Some have no photos at all while others, somewhat inexplicably, have pictures of the raw ingredients instead of the finished dish. Seriously, I don't need to see a photo of cabbage, but I would like to know what the final dish looks like! Many recipe photos were taken as if you're looking directly down at the dish. I don't think that perspective best shows what the food looks like. If the concept of foil-pack cooking intrigues you and you're a meat eater, this book will provide some interesting recipes as well as tips and techniques to help you along.

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