Author: Anya Fernald & Jessica Battilana
Publisher: Ten Speed Press
Genre: Cooking, How-To
Release Date: April 5th, 2016
Source: Blogging for Books
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
Anya Fernald’s approach to cooking is anything but timid; rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking; making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties.We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again.
For me, this just was not the book for me. I had had such high hopes for this one, thinking that it would be like things grandma had made, but this definitely was not anything like grandma made. With recipes containing hearts, tongue and squid, I must say that I have to pass on this one. However, the photos in this book were amazing and detailed the food wonderfully. The recipes were written wonderfully as well.
While this book may not be for me, it just may be up your alley. Why not give it a try?
Disclaimer: *I received a copy of this book from Blogging for Books for free to review, this in no way influenced my review, all opinions are 100% honest and my own.
Anya Fernald is a sustainable food expert and the co-founder and CEO of Belcampo. She has appeared as a judge on the Food Network's Iron Chef America and The Next Iron Chef. Find Anya: Website | Twitter
Jessica Battilana writes about food and the people who make it. A former cheesemonger, caterer and private chef (and East coast transplant), she now lives in San Francisco and spends her days chronicling chefs and restaurants, developing and testing recipes and otherwise messing around in the world of food. Potatoes are her desert island food, and she always chooses chocolate over vanilla. Find Jessica: Website | Twitter
0 comments:
Post a Comment