The first-time author was not trained as a chef, but she’s interviewed plenty of them writing about food and travel for a variety of magazines and websites. She has a master’s degree in food studies from New York University and wrote a column for the website Serious Eats under the editorial guidance of food science guru J. Kenji López-Alt. These lessons underly her highly appealing recipes, as well as the tips and kitchen hacks scattered throughout — for using Parmesan rinds to flavor soup, spatchcocking a chicken, swapping one green for another.
She uses the “one-pot” term loosely, to cover not only dishes like Quickie Coconut Mussels and Adult Instant Ramen, but also those that can be baked on single sheet pan (Baked Feta with Greens and Lemon-Tahini Dressing) or assembled in one bowl (Cumin-Spiced Steak Salad). The photos are lush and inviting, but Fahr insists that this attractive and modestly priced softcover is “meant to be spilled and splattered on.”