Bold
A Cookbook of Big Flavors
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
November 4, 2013
Hoffman and Wise go way back. In 1971, Wise cooked the first ever meal at Chez Panisse, the famous organic restaurant that was co-owned by Hoffman and which brought fame to Alice Waters. Over the years, together and apart, the two have authored over 15 cookbooks. Their experience and sure-handedness shine through in this 250-recipe romp across multicultural America. By “bold,” the authors make clear that they mean big and flavorful. No small dishes here, and no noodles in butter. Instead, the recipe names jump from the page in huge type, announcing choices that borrow from so many ethnic identities at once it can make one’s head spin. Take, for instance, the chicken liver taquitos with ruby grapefruit peanut salsa, the edamame bruschette, or even the tandoori-style beer can chicken. And while the beer’s left in the can, splashes of wine, scotch, bourbon and tequila enhance several of the other offerings. Nine chapters cover everything from starters to meats, to vegetables, grains, and sweets, with writing that is intelligent, playful, and assured in tone. Along the way, the authors offer equally enjoyable bits of food history, exploring, for instance, Asian influences on Cajun cuisine, and the massive celery fields of Kalamazoo, Mich., circa 1870.
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