THE GRUB REPORT: Cooking the Books: The Best Recipes in the World
Every Monday, we'll review a food-related book here on The Grub Report. It might be a cookbook. It might be an examination of the science of cooking. It might be a chef's memoir. Today's pick falls into the first category. So, without further ado, this week's edition of Cooking the Books:
If there is one cookbook that embodies the spirit of The Grub Report, it is Mark Bittman's The Best Recipes in the World.
From the Introduction: "Home cooking has never been easier, more exciting, or filled with as much potential. ... More information about the cooking of other lands is available than ever before, and the planet becomes smaller every year."
That's our stance, too. And it is amazing to take a minute and contemplate just how easy it has become. The local chain stores carry a wide array of ingredients that just a few years ago would have necessitated a trip to Indianapolis or even farther. The Internet has become a great resource for recipes and instructions for exotic dishes to satiate nearly any craving. And now, with just a few mouse clicks, you can watch cooks from around the world take you step by step through techniques that are foreign to most American cooks, showing you that it's not really as complicated as it seems. You don't even have to crack open a cook book anymore!
But you should, for one simple reason: Bittman, a journalist by training and a connoisseur by way of years and years of curiosity and exploration, has produced one of the most easy-to-use cooking references I've ever found.
The recipes are divided up in the traditional way, by course. But for each one, there are cross-references galore. Country or region of origin. Prep time. Variations. Even whether it can be made ahead or made in 30 minutes or less.
And that's not even taking into consideration the great index in the back. There are menus that bring complementary dishes together. There is the traditional alphabetical list of recipes, but with the prep notes (make ahead, etc.) as an added bonus. There is a list recipes broken down by cuisines / region. And then there is the traditional index, with ingredients and the recipes they're used in.
So let's say you want to spend a romantic evening eating as if you're in Paris. Just flip back to the section on France in the index of recipes by cuisine. So many choices. Perhaps you'll try the Salade Nicoise, the Steak au Poivre and the Genoise for dessert. Tres bien!
Or perhaps you know the flavor you're craving, and you want to build a meal around it. Maybe you're thinking garlic. But you're not in the mood for Italian. Head to the index. Your choices will range from the Yucatan to India to Louisiana and points in between.
Maybe, though, you picked up some of that chicken that was on sale at the market, not sure exactly what you were going to do with it. Sure, you could use the same old techniques you always do. And it would be fine. It would be home-cooked. And that's great. But if you checked out the index in this cookbook, you might well find a new favorite way to cook that common bird. There are almost two full pages of ideas just waiting to be tried.
Another big plus with Bittman's book is that he has taken pains to explain things in ways nearly any American cook will understand. Exotic recipes are available enough. But instead of leaving it to the home cook to do research simply to understand the ingredient list or instructions, Bittman brings it all together.
If you truly want to expand your culinary world, this could easily be your guidebook.
And did I mention it's on the shelf at the local library? It's call number at the Marion Public Library is 641.59 BIT. And as of Monday night, it was listed as checked in. Check it out!
Originally posted to The Grub Report by Patricia Gibson on May 28, 2007 10:01 PM
Comments
At May 29, 2007 10:45 PM, James Cramer said...
In case you want to buy the book the ISBN number is 9780767906722. The book lists for $29.95 but is available online for around $20.00.
Bittman's minimalist style of describing food preparation makes the book an easy read. However, his earlier book "How to Cook Everything" is better for those just beginning their journey into cooking and there are even better books for those with a desire for more exotic explorations. Overall I would give it a 6 out of 10.
At May 30, 2007 12:12 AM, Patricia Gibson said... James:
Would you mind passing on some suggestions? I'm always looking for new books to peruse.
At May 30, 2007 8:59 PM, James Cramer said... Tricia,
Call me Jim. James is just how I sign things and it gives me a quick clue when somebody calls the house if they really know me or not.
My suggested reading list would start with some oldies but goodies. "The New All Purpose Joy of Cooking", this is the revised edition of the classic; "The Encyclopedia of Creative Cooking"; "Easy Cooking For Today";
"Easy Cooking For Today, volume II"; "All Around The World Cookbook"; "Betty Crocker's New Cookbook, (Everything You Need to Know to Cook)"
I like looking at new cookbooks and sometimes buying one or two. However, I get my best stuff at auctions. I can get a bunch of old (new to me) cookbooks at one time with hand written notes and suggested substitutions. If I am lucky there are even some clippings and note cards stuck inside.
While I am making suggestions I think it would be nice if you and Steve wrote about some of the utensils of cooking.
Let me know if you want to borrow anything. I don't have a cup of sugar but I do have Splenda. (Since I am diabetic.)
Labels: food, grubreport
posted by Tricia at
12:10 AM
0 Comments:
Post a Comment
<< Home