Library Journal
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In her third cookbook, Cora (Cooking from the Hip) reimagines classics with nods to her Greek and Southern heritage, making them perfect for quick week-night dinners and special occasions. Grilled cheese sandwiches become croutons floating on tomato soup, and nachos get an addition of pita chips, feta, and sliced olives. Heavier recipes are selectively lightened with light sour cream, buttermilk, or nonfat yogurt. Cora, who has four sons, caters primarily to home cooks looking to add variety and spice to old favorites. VERDICT Expect demand; this will appeal to Food Network fans and time-pressed cooks of all skill levels. Readers interested in speedy, delicious recipes might also enjoy Sara Foster's Casual Cooking or Tyler Florence's Tyler's Ultimate. [See Prepub Alert, LJ 2/1/10.]-Lisa Campbell, Univ. of Alabama Lib., Tuscaloosa (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Book list
From Booklist, Copyright © American Library Association. Used with permission.

When Food Network talent and cookbook author (Cooking from the Hip, 2007, to name one) Cora sets out to provide unique flavors, she delivers. Her premise is that regular dishes need a bit of variety, whether with new spices or unusual ingredients, to maintain their popularity. Her more than 100 recipes touch on every part of the menu, adding not only new tastes, but also new knowledge. All concentrate on fresh ingredients, healthy choices, yet no calorie counts are included. Chef-quality information is available in chef's touch, in-depth sidebars on ingredients (sumac) or techniques (making a chiffonade, that is, slicing basil and mint in small slivers) and her how-to's, such as toasting nuts and juicing fresh tomatoes. Most recipes too contain educational tidbits, such as how to stretch salad to feed more people. Borscht enters the twenty-first century with a dollop (plus) of horseradish feta cream. Cobb salad is updated with grilled avocado and an apricot dressing. Stroganoff gets a face-lift with the substitution of lamb or chicken for the traditional beef. For more experienced cooks and those willing to experiment.--Jacobs, Barbara Copyright 2010 Booklist