March 2, 2020
Michaels (Orexei!), a semifinalist on BBC’s MasterChef, inventively combines ingredients and foods in a way that invites families or groups “to enjoy a sociable, shared dining experience” in this fun and accessible cookbook. Notions of what constitutes a brunch buffet yield artful arrangements of French toast topped with crisped pancetta and pan-seared bananas; chubby rolls of ouzo-cured salmon; and individual pots of yogurt with roasted rhubarb and pistachio. The “Ocean” chapter features a sharing board that can include scallops baked in half shells with chipotle butter; chunks of pickled swordfish with pink peppercorns; langoustines, and a fennel-green apple salad. In the “Barbecue” chapter, Michaels suggests Greek-style lamb chops; chicken souvlaki with date molasses and tahini dressing; and chili-and-ginger infused pork burgers with a cucumber relish. Recipe measurements are given in both grams and ounces, and Michaels includes tips about which flavors, textures, and platings work best together (complementary colors; no juicy things next to crunchy ones). These tempting recipes will inspire both novice and skilled party hosts.