In the last few weeks three fantastic books arrived on our doorstep. One was a review copy and the other two were gifts. As we opened the packages we felt very lucky indeed. Cookbooks are changing. Instead of simply giving us recipes and stories, which we love, they are also teaching us to become smarter cooks.
In Mouthfeel, How Texture Makes Taste, Ole G. Mouritsen and Klavs Styrbæk make a compelling case for the importance of texture in food. It explains how different textures are created through the combination of ingredients and cooking methods and why they feel so good in your mouth. From the butter that melts in your mouth to the crust on your bread and the bubbles in your champagne, texture is a huge part of the experience of savoring your food. It's an important read for those of us who focus on creating great food for a living or just because we love to eat.
Hello, My Name Is Ice Cream, The Art And Science Of The Scoop by Dana Cree is a single subject book that takes a deep dive into the world of frozen confections. The recipes are clear and easy to follow, most importantly, they are useful. Dana explains why she chooses ingredients and why she handles them they way that she does in order to make the ice cream better. A lot of the information you gain can be used for other applications or you can simply use her recipes as a jumping off point to make the ice cream of your dreams.
Salt Fat Acid Heat, Mastering The Elements of Good Cooking by Samin Nosrat with art by Wendy McNaughton is a quirky cookbook, in the best possible way. Its smart and fun to read with illustrations and a conversational tone that will draw you right in to its pages. It's filled with approachable food science and clear instructions on how to handle your ingredients. There is a wide range of recipes that encompasses food that will appeal to everyone at your table. The book is bigger than it looks and it contains a lot of great information that can be accessed by anyone with a passion for cooking.
We are still working our way through these three very different books. They are all pretty special in their own ways and we feel very lucky to be adding them to our library. It's a great beginning to the year of books and we can't wait to see what else is out there.
Years Past
May 2, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
