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This Friday, Aug. 26, 2011 photo shows co-hosts Daphne Oz, left, and Iron Chef Michael Symon as they prepare food while Clinton Kelly, right, looks on during a rehearsal of ABC's "The Chew" in New York. Can some of food and style TV's biggest stars help ABC soap fans get over cancellation of their favorite stories? The network's counting on it for "The Chew." (AP Photo/Tina Fineberg)
Daphne Oz’s ‘Relish’ serves up more than recipes
First Published Oct 23 2013 09:26 am • Last Updated Oct 23 2013 09:26 am

If you’re a fan of ABC’s "The Chew," then you already know all about Daphne Oz, the show’s co-host and author of "The Dorm Room Diet."

Oz’s latest book, "Relish: An Adventure in Food, Style, and Everyday Fun" (William Morrow, 2013), is a hybrid — part cookbook, part lifestyle/decor/self-help volume for the 20- or young 30-something "confident lady" who "wants to live the biggest and best that she can, but often life gets in the way.

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Oz is here to help, with plenty of perky tips and BFF advice — and beaucoup exclamation marks! — on everything from making a pizza pita to washing your hair.

Needless to say, if you’re an Oz fan, you’ll love this book. If you’re not part of its target demographic — you’re older than 35, for example, you’re a guy, you despise perkiness or you don’t need hair-washing and bathroom-decorating tips, thank you very much — you might want to choose a different book.

Or you could simply skip the prose and focus on the 65 or so recipes, which range from breakfast (Hot Grains with Coconut Milk, Avocado Toast with Harissa) to lunch (Salmon Nicoise, Quinoa With Chickpeas), cocktails and dinner for one, two or 12 guests.

The recipes are all easy and accessible, even for new cooks. The flavors are global and fun, and the dishes nicely photographed. And when shortcuts and processed foods enter the picture it’s in ways that won’t offend even stalwart locavores. Oz’s Chile Jam Chicken, for example, gets its wow factor with an assist from Oakland, Calif.’s INNA Jam. INNA’s Spicy Jalapeño Jam (personal fave) is swirled into the pan drippings to make a sweet-tangy glaze in a matter of minutes. Yum.

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