My family loves avocados. We have a big tree growing in our backyard that every year gives us more fruit than we can eat. After all, there are only so many ways in which one can use this green, creamy deliciousness. Or so I thought, until I discovered Gaby Dalkin’s Absolutely Avocados. Suddenly, a whole new world opened wide before me.
I immediately fell in love with this cookbook and don’t know how I have survived without it. It is brimming with amazing, mouth-watering recipes that will have you clamoring for avocados for breakfast, lunch, dinner, and every snack time in between. From salsas and guacamoles, to meats and fish, even desserts (who knew you could use them in brownies?!), the challenge isn’t in finding a good recipe, but in narrowing it down to one or two a meal.
The layout is beautiful, clear, and very easy to follow. In the corner of each recipe, Dalkin includes the prep time, cook time, total time, and servings. This is very handy when you trying to decide what dishes to make in the time allotment you have. Gorgeous photography and incredible color schemes make this book as much food for the eyes as it does for the stomach.
A “need to know about avocados” section in the beginning includes everything from the different types (I now know our tree is a Hass!); to a guide on how to buy, store, and cut the fruit; to its health benefits. The recipes are divided into 10 chapters, including breakfast, salads, dips & sauces, meats etc. I’ll confess, I’m completely addicted to the guacamole section. I can’t get enough of it!
Here’s a sample of a few recipes I’ve tried so far:
AVOCADO AND CHORIZO BREAKFAST HASH: I’ve made hash several times, but never with avocado. I didn’t know what I was missing. Now that I do, I doubt I can go back.
GRILLED FLANK STEAK WITH AVOCADO CHIMICURRI: Where do I even start with the recipe? The marinade alone made this steak amazing. Add the chimichurri and oh my! This has become one of my favorite ways to eat beef.
PAN-SEARED SALMON WITH AVOCADO PEPPER RELISH: Salmon is a very simple, easy fish to make. The relish gives it beauty and tastiness.
IRISH NACHOS: The crispiness of the potatoes and the creaminess of the avocado provide a great combination. I also really enjoyed the paprika and garlic powder mix over the potatoes. It made me want to try them alone someday as a side to a meat dish.
When I said earlier that I’m addicted to the guacamole section, I wasn’t joking. I slather it on everything — toast, sandwiches, crackers, or as a side to several dishes. The only reason I’m not eating some as I write this is because I’ve run out of ripe avocados. They’re that good! I’ve tried the CHIPOTLE GUACAMOLE, BACON-COTIJA GUACAMOLE, and SPICY SESAME GUACAMOLE — multiple times. Be it the cheese, ginger, cumin, or hot peppers, each has a distinct flavor that truly enhances any meal (or snack!).
I can’t recommend this cookbook highly enough. It is an avocado utopia. Definitely a must have for all the avocado lovers out there. Congratulations, Gaby on a stunning cookbook!
Rated G: Food!
Review copy provided by the publisher. Thank you!