My Pantry - Alice Waters

I fell in love with Alice Waters many years ago.  I own 2-3 of her earlier books and couldn't wait to get my hands on her latest book which includes illustrations by Fanny Singer (her daughter).

One thing about every book by Waters I pick up, I always feel very virtuous and compelled to make a trip to my local farmer's market.  Unfortunately, now that I'm in Montana, I don't have the extensive market which was available to me in North Carolina.  So I start haunting the local natural food store (where I have already ordered my Thanksgiving turkey from).  For the next few weeks, I will be eating better a'la Alice Waters.

This is a quick read as opposed to some of her earlier books.  I really enjoy the 'stories' behind the recipes which she includes, a very similar treatment as her other books.

My Pantry is just that, recipes for items she has in her pantry and which are staples for Waters.  While I am now considering sea salt/spice combinations to mix up and have on hand to make me use more spices in my cooking, I don't know that I will be making 10 liters of red wine vinegar.  Mainly because I don't drink enough wine and when I do, there's nothing left over!  But the chapter on making my own cheeses is interesting and might be used, as will be the Raspberry Syrup and Brandied Cherries.

At 144 pages, not a lot of really 'go-to' recipes, but a quick and interesting read none the less.



Note: "I received this book from Blogging for Books for this review."

Book Review - Dessert & Booze Hacks

After my last review of the coloring book from Blogging for Books, I allowed Texter to pick out the next book to review.  Needless to say, this immediately caught her attention.  What drew my attention was I am sort of familiar with Buzzfeed and was interested in what Peggy Wang.

First, the book is what we call at the library, a board book.  It's a sturdy book, well suited to handle rough handling with ease.  The colors and pictures are simple and bright.  The type, easy to read.  A delightful 'feel' to the book, especially for the topic.

So Monday, since everyone was home, I decided to make some of the desserts.  I couldn't do any of the booze hacks without going to the store, so I passed on those.  Plus, we all had to go to work or school the next day.  But believe me, there are several booze hacks noted for future use.

The first recipe I tried was the "Easy Thin Mints".  I microwaved the Andes Mints and dipped the ritz crackers.  In order to cover the entire cracker, I dipped half, threw them in the freezer and then dipped the other half.  With a little more care, they would be really pretty.  But regardless, they are tasty and are similar to the actual thin mints.  I had some melted chocolate left over (I used one and a half packages of mints), I threw in some 'O' cereal and cashews and made some munchies out of them.

Once again, just emptying out things I had on hand, I made the Chocolate Chip Stuffed Raspberries, Bite Sized Caramel Grapes, Salted Chocolate Cuties and a couple of different versions of Autumnal Dessert Nachos.

Needless to say, once I called in the troops, the snacks disappeared in a flash.

What I have to say about the book - 

• The recipes are simple and easy.  Well suited for even children to help with.
• Most of the ingredients you already have in your kitchen.
• They are quick to make.  No hours spent slaving away.
• They're fun.
• This would be a great stocking stuffer or present for a young adult in college or their first apartment.
• Fairly inexpensive to make (until you get to the booze aspect of it).

Already, even though I have only had the book about a week, it's been well thumbed through.  It will find a place of honor on the bookshelf and will be referred to often, I can tell.  I would give it two thumbs up, but I'm too busy eating.

A New Respect for Cooks

I seem to be on a roll with 'cooking' books recently.  First, Kitchen Confidential, then Delicious! and now Sous Chef.  Needless to say, I have gone from hungry to exhausted and have a whole new respect for what goes on behind the scenes in a kitchen.

Michael Gibney condenses his life of working various kitchens into a 24-hour, minute-by-minute, read of what it's like to be a sous chef.  And frankly, I am ready for a nice sandwich and a nap. At 214 pages, the intensity and relentless pace propels you along.  Working a kitchen isn't necessarily sexy or cozy.  It's pressure, non-stop, from the moment they step in the door, to when the last plate is washed and put away to start another day.  Frankly, while I think being a 'chef' would be great and exciting, there is no way I could do the job necessary to be successful.  But it makes for a fast-paced read.  Just be sure to go out for a good meal afterwards and send your thanks to all the kitchen staff!