|Buy the book from Amazon here|
The name “The Lemonade Cookbook” might lead one to believe that the cookbook is about making lemonade. If you are not from the Los Angeles/Southern California region, you might actually think this. However, those from the area are probably more familiar with the cafeteria style eatery that features fresh, family-friendly dishes (umm, sound familiar?). Lemonade is described as a modern cafeteria where visitors enjoy a rotating daily spread of deliciousness, offers fresh fare that tastes as though every culture is stirred into the pot.
And that’s what you will get with the book. Author Chef Alan Jackson has a style I can relate to as well. Besides being the father of 3 children, he is a successful restaurateur; he has opened 12 locations since the first one in 2007. He saw the need for quick, affordable food that was also healthy. What does a guy like Jackson do? He created a chef-driven approach to dining.
What I like most about the recipes in this book is that I want to make most of them. The photos are vibrant and detailed and the recipes are not too complex. The page below is one of my favorites; just a simple photo of different cuts (although I do have to admit it gave me a flashback to culinary school). Don’t be intimidated with something like this; you do not have to be a chef to use this book.
|Photo of Buttermilk Baked Chicken, courtesy
of The Lemonade Cookbook
|My version of the chicken dish|
|Photo of Edamame, Snap Pea, Sesame Vinaigrette courtesy of The Lemonade Cookbook|
|My version of the salad with green beans and snap peas|