Linsey's review
The Silver Spoon by Phaidon Press
This book is F-A-N-T-A-S-T-I-C!!! (And I'm the sort of girl who usually avoids cooking from recipes...)
The directions are just detailed enough, without being absurd; everything I've tried (Strawberry Risotto, Glazed Radishes, Brased Beef with Barolo, Carrots with Rosemary, and the Penne Rigate in Vodka) has all been wonderful. The only difficulty is that there's no "Pasta" section (rather odd, for an Italian cookbook), and most recipes make no mention of the prep/cook time (apparently "time" is immaterial in Italy)... also, there's some ingredients that strike me as rather odd. What, for instance, is a "chicken brick"? And where do I get a quarter cup of pork fat? Should every well stocked kitchen have an "marjorm sprigs" just sitting around?
The directions are just detailed enough, without being absurd; everything I've tried (Strawberry Risotto, Glazed Radishes, Brased Beef with Barolo, Carrots with Rosemary, and the Penne Rigate in Vodka) has all been wonderful. The only difficulty is that there's no "Pasta" section (rather odd, for an Italian cookbook), and most recipes make no mention of the prep/cook time (apparently "time" is immaterial in Italy)... also, there's some ingredients that strike me as rather odd. What, for instance, is a "chicken brick"? And where do I get a quarter cup of pork fat? Should every well stocked kitchen have an "marjorm sprigs" just sitting around?
