Not your typical sheet pan book

I’ve bought and read some sheet pan cookbooks before and I haven’t really been inspired by what was on the page. Hot Sheet by Olga Massov and Sanaë Lemoine is different. 

About the book:

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BON APPETIT • BOSTON GLOBE • FOOD & WINE • SAVEUR 

Transform everyday meals into extraordinary ones, with more than 100 recipes harnessing the power of your sheet pan, including breakfasts, starters, dinners, and desserts. Say goodbye to boring food and hello to flavor-packed dishes for weeknight dining as well as special occasions.

The sheet pan hardly needs an introduction—every kitchen should have one. The underappreciated cooking workhorse, sheet pans are versatile, practical, inexpensive, durable, stackable, and easy to clean—and you’re probably already using them regularly for quick-and-easy chicken and veg or staple treats like chocolate chip cookies. But Hot Sheet offers a more creative approach with elevated yet accessible recipes spanning from breakfast to dinner to desserts—and every course in-between—that will take you from weeknight suppers to celebratory meals.

Cookbook authors and editors Olga Massov and Sanaë Lemoine lean into their respective backgrounds to showcase the sheet pan’s full potential with more than 100 elegant and surprisingly achievable recipes, including:

• Giant Buttermilk-Cornmeal Pancake with Blueberries
• Open-Face Croque Monsieur for a Crowd
• Oven Ratatouille with Eggs
• Chicken Faux-gine with Olives, Dates, and Preserved Lemons
• Dumpling Filling Meatloaf with Sweet Potatoes and Quickles
• Coconut Fish en Papillote with Cherry Tomatoes
• All-the-Crispy-Bits Mac and Cheese
• Paella with Chorizo and Peas
• Cauliflower Steaks with Parsley-Shallot Sauce
• Sheet Pan “Fried” Rice
• Strawberry Snacking Sheet Cake
• Labneh Cheesecake Bars with Berry Compote
• Caramelized Bananas with Ice Cream

You’ll need nothing other than Hot Sheet for exciting weeknight dinners and special meals that don’t take much time to clean up. As Olga and Sanaë write, having a quick and easy meal doesn’t have to mean sacrificing taste or sophistication. (Taken from the Harper Collins site.)

About the authors:

Olga Massov is a cookbook writer, editor, recipe developer and an editor at the Washington Post’s Food Section. You can read more about Olga at her website.

Sanaë Lemoine is a novelist, cookbook editor and a former employee of Martha Stewart and Phaidon Press. You can read more about Sanaë at her website.

What I thought…

You can see by the bulleted list above that there is more than just roasted chicken thighs with veggies in this book. Everything is here. I also loved that the sheet pans in the photos looked well-used and not pristine. (I am often embarrassed about the state of my pans.)

When I think of sheet pan cooking, I think of easy dinners, definitely not presenting brunch. In this section, there are more than just eggs. I LOVED the Roasted Strawberries with Yogurt and Sumac (19) not for just breakfast but to have around for snacking all day (and dessert). And, I guess I never thought about making sheet pan frittatas to serve a crowd. There are savory bread puddings (with leeks and pancetta) and sweet ones (with coconut with lime). Of course sheet pans are perfect for baking granola and granola bars and recipes are included.

Appetizers and sheet pans don’t pair together in my head either. But, Hot Sheet again, presents recipes not usually included in the typical “sheet pan” book: Focaccia w/Olive oil and Soy Sauce Dip (44), Chaat Masala “Nachos” (47), Roasted Dates w/Blue Cheese and Hot Honey (58).

There are the obligatory chicken recipes in “From the Low Sky.” The authors go beyond the roasted chicken with veggies staples with Chicken with Clementines, Dates, and Capers (79) and Spiced Yogurt Chicken with Chickpeas and Eggplant (82). “From the Land” covers the beef, lamb and pork recipes. Standouts here are Cuban-Style Roast Pork with Mojo (103), Gochujang Steak Fajitas with Kimchi, Onions and Peppers (108), and Open-Face Croque-Monsieur (102).

The recipe that I actually tried for this review was Japanese Oven Burgers with Cabbage Salad (111). While the cabbage salad and accompanying rice was not made in the oven I appreciated that the sides were suggested and the recipes were listed here. The burgers were GREAT. The ketchup sauce is elevated with Dijon, Worcestershire, soy, brown sugar and butter. The sauce is actually finished on the hot sheet pan. This was an easy and remarkable meal.  You can find the recipe here at the Splendid Table (if you don’t want to seek out the entire book).

“From the Sea” is an array of very versatile seafood and shellfish recipes with very delicious sounding names. Some standouts include Hot Maple-Coconut Shrimp with Mango Broccoli (138) and Baked Potatoes w/Smoked Trout Crème Fraîche (167).

Know that there is a plant-based section which includes nineteen really delicious sounding recipes for even the non-vegetarian. Arrabbiata and White Bean Ravioli (173) is one of these. This recipe uses pre-made raviolis (fresh or frozen) but bakes them in the oven with the bean mixture. Besides recipes for a full meal (like the ravioli one), I would consider some of the recipes in this section sides like Curry Gratin Dauphinoise (179), All-the-Crispy-Bits Mac and Cheese (189), and Sheet Pan “Fried” Rice (200).

Obviously there is a dessert section, “Sweet Treats,” because what can’t you make in a sheet pan? There are typical recipes here but the authors elevate them. Besides the three listed in the bulleted list in “About the Book,” I was drawn to Orange-Fennel Shortbread (215) and Broiled Peaches with Mascarpone, Honey, and Black Pepper (228).

To round out the book, the authors include “Simple Pantry Recipes” for accompanying rice and salads.

I feel like this is not a definitive review and is shorter than most but this book is scheduled to be back at the library like yesterday. I’m heading to the kitchen and will keep you posted.

Of all of the books I have reviewed this year, Hot Sheet is one I actually might buy. It’s most worthy.

I’m linking up with April’s Foodies Read.