In this compact yet comprehensive cookbook, the expert chefs at the Williams Sonoma Test Kitchen show how varied bowl meals can be. Simply put, bowl food is healthful, colorful, comforting, and most important, easy to prepare. Organized by recipes featuring chicken; beef, pork, and lamb; seafood; vegetarian; and even a breakfast chapter, this book will appeal to all sorts of dietary preferences and restrictions. Many recipes include international flavors--such as Thai, Korean, and Mediterranean--and all are healthy and balanced with grains, protein, and fresh vegetables.

Recipes include:
Thai Chicken Bowl with Coconut Rice, Red Chilis, Scallions and Basil

Mediterranean Bowl with Grilled Chicken, Olives, Hummus, Feta, Parsley, Onion and Cucumber and Tomato Salad

Short Rib Bibimbap with Garlicky Spinach, Kimchi-Zucchini Slaw, Scallions and Fried Egg

Barley Bowl with Spiced Chickpeas, Mushrooms, Kale and Tahini-Lemon Sauce

Coconut Curry Bowl with Asparagus, Chinese Eggplant and Purple Cabbage Slaw

Teriyaki Salmon Bowl with Sake-Marinated Cucumbers and Rice

Lox Bowl with Farro Salad, Dill, Pickles and Lemon Black Pepper Yogurt

Roasted Root Vegetable Bowl (sweet potato, celery root, parsnip) with Herby White Bean Puree and Shaved Fennel