Thursday, July 27, 2017
Books are for readers. Period.
There are no "girl" books or "boy" books. There are just books. Books will be books
Sunday, July 9, 2017
Hey, Good Lookin--Whatcha Got Cookin'?
My daughter used to collect cookbooks. With the advent of Pinterest and recipe websites, she has culled her collection. Nonetheless, there's something about paging through a cookbook as I plan my week's menu that makes me all happy inside. This crop of books about cooking are full of taste and technical tips. All of these were provided by NetGalley for advanced reader/critique in return for my honest review.
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales
Stuff Every Cook Should Know (Stuff You Should Know)
Series: Stuff You Should Know
Hardcover: 144 pages
Publisher: Quirk Books (October 25, 2016)
Language: English
ISBN-10: 1594749361
ISBN-13: 978-1594749360
Publisher’s Blurb:
Expert cooking tips and timeless kitchen wisdom make this culinary how-to handbook a must-have for home cooks of all skill levels.
You don’t need expensive gadgets, cutting-edge cutlery, or a rack of exotic spices to be a great cook. You just need the timeless wisdom found in Stuff Every Cook Should Know. You’ll learn
• How to Care for Cast Iron
• How to Sharpen a Knife
• How to Reduce Waste
• How to Make Meals Ahead
Plus measurement conversions, kitchen organizing tips, basic knife cuts, how to stop onions from making you cry, and much more. Now you’re cooking!
You don’t need expensive gadgets, cutting-edge cutlery, or a rack of exotic spices to be a great cook. You just need the timeless wisdom found in Stuff Every Cook Should Know. You’ll learn
• How to Care for Cast Iron
• How to Sharpen a Knife
• How to Reduce Waste
• How to Make Meals Ahead
Plus measurement conversions, kitchen organizing tips, basic knife cuts, how to stop onions from making you cry, and much more. Now you’re cooking!
My Thoughts:
Some have said that this book is condescending, or too basic--things that everyone already knows. Thing is, not everyone had the fun of growing up with a mom who made homemade meals every night and passed on her wisdom. My mom is an avowed non-cook, so there was lots of information here that I wish I had before I left home. In the 35 years since I left for college, I’ve learned a lot, and am a pretty good cook now, but I still have things to learn, and this handly little volume covered a lot of them. This is a great little gift for launching new adults into independent life!
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales
Hardcover: 328 pages
Publisher: Harry N. Abrams (November 8, 2016)
Language: English
ISBN-10: 1419722239
ISBN-13: 978-1419722233
Publisher’s Blurb:
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of the depth and breadth of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.
My Thoughts:
Beautiful photography complements the recipes in this treasure trove of British cuisine. I tend to grab up British cookbooks, because some of my fondest memories are of my childhood visits to my grandparents in Surrey, and of my grandmother’s divine cooking. Some of the names may sound odd to Americans--”Kedgeree”, for example--but trust me, they’re tasty. Instructions are clear and easy to follow and these recipes, unlike some, don’t depend on exotic ingredients that can be difficult to find in not-very-gourmet towns like mine.
The Chef's Library: Favorite Cookbooks from the World's Great
Hardcover: 352 pages
Publisher: Harry N. Abrams (October 11, 2016)
Language: English
ISBN-10: 1419720805
ISBN-13: 978-1419720802
Publisher’s Blurb:
All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. The Chef’s Library is the world’s first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanized acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge, Suzanne Goin, Tom Colicchio, and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines and specialist culinary subjects, and historic favorites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.
My Thoughts:
This is not a cookbook, but rather a book about cookbooks. Renowned chefs (if you watch cooking shows, you’ll recognize many of the names) dish (pun intended) on what books influenced their cuisine, their technical cookery, and their lives. I’m not sure I would run out and buy all the books they mention, but it is a good starting point for checking out other cookbooks.
The Really Quite Good British Cookbook: The Food We Love from 100 of Our Best Chefs, Cooks, Bakers and Local Heroes
Hardcover: 426 pages
Publisher: Nourish (March 21, 2017)
Language: English
ISBN-10: 1848993285
ISBN-13: 978-1848993280
Publisher’s Blurb:
What do you cook for the people you love? Asked this question, 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more.
Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture.
Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture.
My Thoughts:
Not just a straightforward recipe book, this also gives information on the chefs and their establishments. This book is not “traditional British food” like my grandma made, but more of the progressive, high style, new-age cuisine. It is not for the faint of heart or timid cook. There are some fancy techniques and some ingredients that could be difficult to find if you don’t live in a metropolitan area. That said, there are definitely some recipes here that I can’t wait to try.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat (Author), Wendy MacNaughton (Illustrator)
Hardcover: 480 pages
Publisher: Simon & Schuster (April 25, 2017)
Language: English
ISBN-10: 1476753830
ISBN-13: 978-1476753836
Publisher’s Blurb:
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
My Thoughts:
The conversational, storytelling style of this book makes reading a book about the science behind flavor an entertaining read. The beauty of the writing makes you forget that what you’re reading is, basically, a science book. But what a science book! It makes the underpinnings of good cooking into fun lessons that will last and change your entire outlook about cooking. This is one of those fundamental volumes that should go right next to Julia Child on the shelf.
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