Simple Fare: Spring / Summer
Food as it should be: nuanced, bright and gorgeous. This is about how we cook and eat every day in our homes and with our loved ones.
Sunder Suppers founder Karen Mordechai offers a gorgeous seasonal cookbook — the first in a two part series, (Simple Fare: Fall and Winter will be launched in Fall 2017) with Simple Fare: Spring and Summer: A Guide to Everyday Cooking and Eating (Abrams, April 18, 2017; U.S: $35.00; paperback). This beautifully illustrated resource focuses on market-driven recipes centering on satisfying meals and balanced flavor profiles.
The food is approachable but decidedly nuanced — balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversized, distinctively designed kitchen essential of over 165 seasonal recipes. This book is a resource for avid cooks and beginners alike.
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The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio, and ricotta, for example, suggests a carrot / mizuna / watercress / yogurt adaptation — or tomato / arugula / purple basil / burrata, allowing the reader flexibility depending on what is fresh at the market.
Illustrated with simple yet striking photographs, Simple Fare encourages readers to find inspiration in their local farmers' market offerings, cook intuitively, and enjoy a wide array of delicious meals.
Author, photographer, and founder of Sunday Suppers and the product line ILĀ. Karen’s work is regularly featured in Food & Wine, Bon Appétit, Martha Stewart Living, the New York Times, Real Simple, and many others. Her first book Sunday Suppers: Recipes + Gatherings has received global acclaim, was a number-one-selling book on Amazon, and was voted by the New York Times Book Review as one of the top cookbooks of the year.
Karen resides with her husband and daughter in Los Angeles and works in Brooklyn and California.