"Big Buy Cooking," from the Editors of Fine Cooking, Taunton Press, $19.95, is a slim, 188-page volume that addresses America's appetite for buying food in bulk, offering 75 recipes as solutions to the challenges inherent in purchasing, say, an entire wheel of brie or boneless leg of lamb.
The book's subhead, "The Food Lover's Guide to Buying in Bulk and Using It All Up," sets the book's parameters: This book is not for those buying a megabox of Cheerios; it is for those who bulk-buy capers, haricots verts and Grana Padano.
About 100 glam photos dominate this book. Recipes range from a wild mushroom and arugula risotto (using bulk dried mushrooms) to a penne with crisp prosciutto, zucchini and corn (using bulk prosciutto).
Some recipes are a tad more mundane: Avocado slices and mashed avocado amp up a BLT, while jalapeno slices spike yogurt for a vegetable dip. Tips are sprinkled throughout the book (how to pit olives, how to store an opened can of tomatoes, etc.) and an equivalency chart (metric conversions for liquid/dry measures and oven temps).
But it would have been even more helpful if storage information for each of the 25 items (pine nuts, bread, fingerling potatoes, beef top loin, etc.) had been consolidated in an appendix.
Why we think you'll like it: "Big Buy Cooking" offers solutions for foodies facing the question: "How am I going to use all of this?"