Bring your Lunch! Quick and tasty wallet friendly lunches for grownups By: Califia Suntree

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This is a book full of lunch ideas and recipes for adults to use for  packing their lunch for work . I received it for free in exchange for an honest review.

I really like this book, but not for the purpose the Author intended.

Unless you are using leftovers, I cannot see anyone having the time to prepare and pack such ‘grownup’ lunches.

For example, Steak salad with snap peas and radishes is only going to happen if there are leftovers. Just my opinion. And honestly, there are  never any leftover steaks in our house! 😉

At the beginning of the book, she lectures about being polite with your lunches, such as not warming up salmon in the microwave, yet she devotes an entire chapter to seafood lunches. I believe seafood is a big no-no when it comes to office space.

Also, one of her Pasta meals is Lo Mein with Garlikcy Greens. (her spelling, not mine), and I imagine that would leave quite the odor, not only on your breath, but in the work space.

Anyone who works around others, knows we should really be careful with what we bring/eat for lunch.

You have clients and co-workers, so we should always be considerate with what odors we are filling the office/work space with.

Like I said, I really like this book. It has a lot of great lunch ideas, but perhaps more for home or even a picnic.This would be a great addition to any kitchen to put beside your other cookbooks and it’s only three dollars and change.

This book can be purchased at this link:



ZING! New Mediterranean Cuisine Bold, Balanced, Simple & Savory Cookbook by Gorji

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Chef Gorji was taught how to cook by his Grandmother, who believed all children need to learn how to cook for the family. She was firm about teaching the use of flavor ratios as basic tools.

I love the layout of this book. He spends a few pages explaining his history and his love for cooking, along with plenty of colorful photos.

Then, he spends time explaining flavor building blocks, along with photos. This is useful later in the cookbook when you get to the recipes, because then you actually understand why you are using pure olive oil instead of extra virgin.

He also gives you very useful cooking techniques, which includes the handling of pasta, and cooking several dishes at the same time.

The rest of the cookbook is full of easy to understand instructions, along with great photos.

These sections include:







and a few extras

At my house we made the Spinach and Yogurt dip, and used it as a topping for steak, which made it more flavorful and mouthwatering.

Gorji is the back-to-back Texas State Cookoff Champion and he has been published nationally. His restaurant, Canary By Gorji, is in North Dallas, and every day he stops at farmers markets and local specialty stores in search for the freshest ingredients.

His food is described as Mediterranean with Texas Twists.

I am looking forward to trying more of these tasty recipes.

Here is the link for purchase:



©January Gray and January Gray Reviews, 2016.
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