Nadia Lim’s second cookbook keeps it simple, seasonal and focused on nutrition. It is organised into the basic chapters of breakfasts; lunches; entrées, snacks and side dishes; dinners; lighter desserts; treats and home baking, plus extra information about good food and other cooking essentials.
It’s worth noting that Nadia Lim’s Good Food Cook Book is a recipe book best suited to an omnivore household, but there are plenty of good recipes for the vegetarian(s) in the family. Overall, there are approximately 120 recipes, of those around 60 are vegetarian (this includes recipes for breakfasts, juices, dressings and baking) and of those vegetarian recipes around 27 could easily be converted to vegan (swapping Olivani for butter, for example). By my count, there are only nine recipes suitable for vegans.
Some recipes to get vegetarian mouths watering include Roast Carrot, Parsnip, Herb and Feta Puy Lentil Salad; Dill Caper and Asparagus Potatoes; Eggplant Portobello Mushroom and Mozzarella Free-Form Lasagne; Tropical Fruit Carpaccio with Mint and Coconut Sugar, and this Mandarin Syrup Cake.
Each recipe in the cookbook comes with useful keys, which indicate dietary specifications, such as gluten-free and dairy free. The recipes also have a nutritional panel, with details about the energy, carbohydrate, protein, fat and saturated fat content per serve.
Full-page colour photographs, shot by Tamara West, feature alongside nearly every recipe in Nadia Lim’s Good Food Cook Book, and the food looks vibrant and fresh. Many, if not all, of the recipes are suitable for midweek cooking.
Fans of Nadia Lim won’t be disappointed by her second volume, but it really is best suited to a mixed household of omnivores and vegetarians, or pescetarians.