This is Not a Cookbook by Emily Marie Westervelt 

The author has some sort of connection to Tulsa so late last year there was an article about this self-published cookbook. (Self-published yes. Still available on Amazon though.)

About the book:

(From book blurb on Amazon)
Put away the measuring cups and forget the hassle of multiple grocery trips for every ingredient. Instead, put the joy back in cooking. This is not your typical cookbook, but the start of a new era in your kitchen. This ‘cookbook’ provide easy-to-follow guidelines and approximations throughout each recipe, making it perfect for both beginners who are still finding their flavor and experienced chefs who love to make the dish their own. With substitutions, tips, and creative spin-offs for each recipe, you will have endless options for what to put on your table and in your belly.

Inside, you’ll find 67 recipes bursting with flavors from around the world and packed with good-for-you ingredients to not only enjoy yourself but also to give the people around the table something to talk about. Each recipe strikes the perfect balance of nourishing and mouth-watering, proving that you do not have to sacrifice flavor for health, making it the perfect book for everyday use.

Whether you are cooking for a special evening, a busy weeknight, a family gathering, a holiday party, a happy hour, or meal-prepped lunches, I’ve got you covered with recipes like:

• Harissa and Maple Butter Charred Cabbage
• Sticky Orange Shrimp and Green Beans
• Korean Smash Tacos
• Slow Cooker Chicken Shawarma

This book will give you the tools and ideas to inspire you in the kitchen, no matter your craving or experience level. So, join me in re-creating my favorite bites and sips and fall in love with cooking and the food you eat.

About the author:

Westervelt apparently is a Tulsa native but is currently living in London. The article in the Tulsa World (which I cite below) stated that this book is totally rule-breaking—no rules, in fact and no constraints. Westervelt is quoted, “Recipes have almost made us robotic in the way we approach them — what I want to do is show people you can step outside that comfort zone.” Cooking is her happy place away from a vaguely referred to “high-powered day job in business and project management at a global firm.”

Portions of this bio were taken from the following:

Eger, Andrea. “Tulsa native now living in London authors rule-breaking cookbook.” Tulsa World, 3 Nov. 2024, tulsaworld.com/life-entertainment/local/food-drink/tulsa-native-now-living-in-london-authors-rule-breaking-cookbook/article_8957d0ac-9700-11ef-b449-239619792976.html.

What I thought…

I am a marketer’s dream. I immediately ordered this book (not cheap at almost $37). I wanted to support the local girl made good. In the intro, Westervelt outlines that there are no measurements in this book (which is weird) BUT I liked her philosophy of cooking:

I understand that a recipe without measurements may seem counterintuitive at first. However, even the most precise measurements can vary depending on ingredient sources, location, season, or the specific piece of produce you select….Not to mention everyone has different taste preferences…. In my opinion, dishes turn out better when you control the ingredients, rather than over defining them and letting them control you. (3)

I had found a kindred spirit. Just last night I was making a chicken dish and didn’t have enough dried tomatoes but I did have some marinated artichokes that I thought would complement the dish. It worked out well. I was eager to learn more from Westervelt so I dove in. Here’s what I found.

The two-page spread “The Stocklist” (10-11) is nicely illustrated. Spices & Seasonings was not a long list but included Za’atar, sumac, and nutritional yeast. Jars & Tins included coconut milk, sun dried tomatoes and artichoke hearts (of course), canned tuna and a variety of beans. Staples, or as she refers to them, “Just Add Water,” include quinoa, couscous, black rice, lentils, pasta and noodles. I like that Sauces & Spreads were included here (everything from harissa to tomato paste). Other categories mentioned were On the Counter (garlic, lemons, limes, onions, etc.) and Fridge Staples (Greek yogurt, eggs, fresh herbs, kale/spinach, fresh veggies, assorted proteins, and assorted cheeses). Not real specific but it was only two pages. Besides, there are no rules in this book.

“Host with the Most” is the appetizer chapter. My first thought was, “I guess I have to buy an air fryer.” But, there are enough blended dips that I wasn’t too disappointed. Literally, though, her recipes contain a shopping list and directions. No measurements but enough instructions that you can wing it. Winging it is what this book is all about anyway. I do love the “Tips” on each page. These include ideas like saving the oil from jarred dried tomatoes and marinated olives to drizzle on dips or to mix in yogurt or other condiments to make sauces. A lot of her ingredients are interchangeable. Don’t have feta, use creamy goat cheese. Don’t have either of those? Use cream cheese. Use leftover dips for sandwich spreads or sauces for veggies or chicken. Heck, top a pizza with it.

Next is a “Move over Meat” section, basically entrée style salads and large veggie portions. Salads are totally conducive to her style of cooking. Don’t like mint? Use cilantro. No shallots? Use green onions. While there are no measurements, at least she does include ratios (kind of) for the dressings and sauces: 4 parts of this to 1 part of this, etc.

This girl loves her kale so there is another section entitled “A Kale Salad a Day: Your Lunchtime Sorted.” There are nine recipes here and they are not variations on a theme (except they all include kale). Kale salads are great for lunch, especially if you’re packing. I thought I would work my way through this section. So you can see the variety, I’m listing them.

• Kale “Caesar” with Spicy Chickpea Croutons
• Go-To Tahini Salad
• Garden Greens with Green Tahini (OK, this one does NOT include kale, but it could.)
• Antipasta Salad
• Creamy Moraccan-ish Salad
• Strawberry Fields Forever
• Mexican Mango Salad
• Un-Beet-Able Kale Salad
• Kale Harvest Salad

She must buy kale in bulk.

If you’re a carnivore, there is meat in the book, things like Sriracha Chicken Thighs, Tropical Fish Tacos, Harissa-Romesco Cod with Chickpeas and Chorizo, Vietnamese Sea-Bass “Parcels,” and Harissa and Feta Turkey Meatballs. These are all included in the “Traveling Table” section. More meat options follow that chapter with “I Don’t Have Time to Make Dinner,” the one-pot/one-pan recipes. There are again a lot of air-fryer options here along with slow cooker recipes.

I thought it was a bit odd that there was a “Table for Two” section since there are no measurements and all the recipes could be adapted for two. These recipes are deemed “date night worthy” though: Steak Salad, Peaches and Chicken Skillet, ‘Nduja Chicken, Coconut Mussels, Steak with Pistachio “Chimichurri,” Seared Scallops w/Orange Sauce, a pasta dish, a baked eggplant parmigiana, and another sea bass dish.

There’s no dessert section but there is a cocktail section entitled 007. Here there are two martini recipes, a G&T, a blueberry spritz, a rosemary negroni sour, and a Disaronno Affogato. (I guess that last one is almost a dessert.)

So, final thoughts:

• It was a bit hard to get used to the no measurements and simple ingredient lists. I guess you would never make the same dish twice.
• I did fall in love with the kale salads.
• I appreciated all the “Tips” on how to sub and morph the recipes with what you have on hand or what is in season.
• I’m not sure this book was worth the price of admission.

In the newspaper article referenced at the beginning of this post, Westervelt said this book grew from her taking notes in the kitchen. I can totally see that reflected in what was published.

The photos (which she took as well) do aid in making the dishes. At least we know what they will look like.

I am glad I patronized the author but I will probably pass this book along to my sister for a birthday gift. She cooks like this and maybe she will appreciate it more. I have added some of the recipes to my repertoire, but I’m not sure the general public is ready for a cookbook that isn’t. I know Westervelt wanted to put “the joy back in cooking” but I can see some novices becoming totally frustrated. Maybe some would find it freeing. Who knows?

One last thing—her last name is nowhere in this book. She signs the intro page as Emily, but Westervelt is not listed on the spine, the front cover, or even the ISBN page. If it were not for the Tulsa World article, I would not have known….

I’m linking up with Foodies Read for February.