In 2016 we all rediscovered that bowls are good for more than just soup, cereal and haircuts. Bowl gives you a convincing argument for throwing away your plates and embracing a bowlful lifestyle.
It can be easy to spot a cookbook that was rushed into production to take advantage of a trend. There is a lack of depth, a lack of consideration from the part of the author. The production value on these books is normally subpar and the whole thing feels a little sad.
I have to apologise to Lukas for assuming Bowl was an example of this sort of book when I first came across it. All the signs that normally make me quite weary were present: soft cover, an author I didn’t recognise, not an extensive volume of reviews on Amazon.
Yet as we’ve cooked more and more from this book I’ve come to appreciate the joy of having your expectations challenged and blown away. The recipes are often thoughtful, surprising, achievable and delicious.
Yes, it is zeitgeisty, but this is not at the expense of creating food that you’ll think about and recipes that you’ll make again and again. Your bowls will be filled with seasonal takes on bibimbap one night, to a rich wonton soup the next night. The recipes often provide for excellent leftovers, so today’s joyful dinner can become tomorrow’s pleasing lunch (spare a thought for one’s colleagues, eating the same sweaty plastic wrapped enrobed sandwich day-in, day-out).
255 pages split across the following chapters: Introduction | Tools and Ingredients | Ramen and other wheat noodle bowls | Pho, Bibimbap, and other rice noodle and rice bowls | Grain bowls | Dumpling bowls | Basics and components | Sources | Index.
Let me briefly rile against the sadly standard Sources chapter. These chapters purport to be a useful resource for finding obscure or speciality ingredients. In practice, they are manifestly useless unless you both happen to be living in the country where the book was published and don’t mind paying for $10 shipping on a $5 ingredient. It’s, I suppose, meant to be a thoughtful addition, yet is sadly a waste of space.
The recipe format is a little odd: most recipes go over multiple pages, so the photo of the dish you’re making is often 2 pages away from the start of the recipe. Each recipe has a generous headnote which are often reasonably dry, yet still provide some useful context or further instruction to the recipe. The instructions are clear and functional (albeit often split across two pages, which I find awkward to handle while cooking.
The photography is workmanlike: a few examples shine but others are far less memorable. Most photos are full-bleed and are useful for determining what the end product should (or could?) look like.
Bowl manages to produce bowl after bowl of excellent food. The recipes are so clearly the result of being cooked and refined by the author over a period of time.
The format of bowl food (grain/rice + a variety of toppings + sauce/garnish) is a useful one, but the sheer number of potential options can be overwhelming. It is useful to have someone else do the leg work on finding combinations that work well.
The steps are written well enough that even a beginner cook would be able to execute something pleasing. And once you build up confidence, you can begin to combine different elements of recipes to produce new and exciting bowls of food.
Here’s some of what we’ve cooked:
- Vegetarian curry laksa
- Black sesame noodle bowl
- Spring bibimbap
- Spicy tofu bibimbap
- Roasted vegetable bibimbap
- Ginger-scallion rice bowl
- Spicy Carrot Dumplings
- Savoury fall dumplings
Why this book?
- You want to have an excuse to buy more ceramics
- You want achievable, delicious bowl food
- You appreciate no-fuss straight forward cookbooks
|Nigella|||||||||Donna Hay||Attractive or evocative writing versus simple and to the point?|
|Ottolenghi|||||||||Ina Garten||Elaborate or involved recipes versus simple and straightforward?|
|Mark Bittman|||||||||Ferran Adrià||Can you cook from this book every night or is it more specialist or narrow?|
|Jamie|||||||||Nigel Slater||Photos of the author or photos of the food?|
|Kondo|||||||||An old boot||And does it just spark joy?|
You should buy this book.