Friday, April 08, 2016

Home Cooked: Essential Recipes for a New Way to Cook by Anya Fernald Review

 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.

You can purchase on Amazon.

I recevied a complimentary copy.

Cassandra's Review-  Unfortunately for me this is not what I expect when I think Home Cooked and so the title right off the bat created a problem for the book.  I guess in a different part of the world this would be appropriate.  I thought most of the recipes were to be light about it, not appealing to my tastebuds or stomach.

 There are some mixed in recipes that sound agreeable but as a whole it is just not hitting the mark for home cooking to me.  The ingredients are not going to be found anywhere near me and so most of this book is useless.  I want to say that if you are looking for creative ways to cook out of the ordinary ingredients this is going to be a must have.

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