How cool is this?!? I was unable to make it to Sur la Table to exchange sardonic barbs with Msr. Bourdain, but one of my spies was able to make it in and convinced the Chef to autograph his latest and greated Cookbook…his first.
What can you say about a cookbook author who introduces his gigot de spet hueres this way:
“That’s right: seven hour leg of lamb. That leaves you plenty of time for prepping additional courses, a long nap, and catching up on the taped episodes of The Simpsons you’ve been meaning to watch.”
There’s much to like in the book, including the intro chapters. Instead of explaining the food and history of the food, he instead pummels you with basic philosphy of cooking.(Deep prep, prep and Final Assembly). He gives you a head up on how to score good ingredients.
He talks about knives: The sharper the better, and if you use a dull knife, you’re bound to ruin your dish.
He also tells of the importance of stock, and why it adds that extra “pow” to your soups and sauces.
The book is not surprisingly filled with meat recipes (There’s even a chapter called “Blood & Guts”). It gives you recipes on all cuts of meats and he gives special improvisational advice on possible recipe alternatives. I think I’m gonna dig this.
Oh.. he added a cassoulet recipe!
Yes, I’m definately gonna dig this.
Many thanks to Tara who stood in line to get his autograph and also managed to pick me up a Hum-Bow while down at the Pike Place Market. Life is good.
