Book Review: The World’s Best Bowl Food, by Lonely Planet Food

Available in bookshops nationwide. 

cv_the_worlds_best_bowl_food.jpgThe World’s Best Bowl Food is a salute to comfort food found the world over. Bowl food is undergoing a revival. You can spot a million #powerbowl posts on Instagram, and for many people it’s all about what superfoods you can pack into the bowl.

A little research from Lonely Planet found that the original bowl food is all about comfort – there’s a reason why each ingredient finds its way in there, and it’s because it’s delicious, reminds us of home, or tradition. As the Foreword says, ‘some of the world’s most beloved dishes – macaroni cheese, Vietnamese pho, and Japanese ramen have transcended their local roots and become transcontinental comfort foods.’

I’m a foodie and I loved this book. There are lots of different takes on old favourites of mine (nasi goreng, ceviche, chilli con carne), recipes I’ve always wanted to try (pho, jambalaya, any Asian flavours in a soup-food-bowl), and loads of exciting new recipes with flavour combinations or ingredients that tickled my fancy.

I tried my hand at the intriguing-looking Chia Pudding from Central and South America.  Chia seeds have a delicate, nutty flavour and have a great capacity to absorb liquid. They’ve now made their way into kitchens and supermarkets around the world, and this has to be the easiest recipe out there. Mix 2 cups of natural yoghurt with half a cup of chia seeds. Leave for 4 hours. Serve cold with maple syrup or honey, and toasted flaked almonds and berries – or whatever you have to hand.  Delicious!
Chia Pudding.jpg

I also tried the Quinoa Stew. I liked the look of all the flavours, as well as the fact it didn’t take long to cook on a week night. It was super-tasty and the leftovers froze well for delicious work lunches.

The book layout is great – an attractive photo for each recipe, an interesting note on origins and history, and essential for the foodie – tasting notes. The book is sectioned out into bowl food types: breakfast bowls, dessert bowls, soups, salads and healthy bowls, stews and hearty bowls, and rice, pasta and noodle bowls. There’s also a difficulty guide for easy, medium or hard which is handy for the time-conscious, or when you miss that part of the recipe that says simmer for 3 hours and its 8pm already.

Quinoa Stew
Food and drink is a huge part of the travel experience and the memories we have of our adventures overseas. Travel guidebook publisher Lonely Planet launched this new ‘Lonely Planet Food’ imprint in 2016 and it’s great to see such a quality range of books for the foodie or the keen traveller.

The imprint houses titles from the Lonely Planet World’s Best series such as The World’s Best Brunches, The World’s Best Spicy Foods, and The World’s Best Superfoods. The Lonely Planet Food logo can also be found on the From the Source series which introduces food lovers to local dishes from around the world and to the cooks that have perfected them.

We raise our bowls to you Lonely Planet Food, keep these books coming!

Reviewed by Amie Lightbourne

The World’s Best Bowl Food
by Lonely Planet Food
ISBN 9781787012653

 

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