Subtitled: Or How I Learned to Stop Worrying about Recipes (and Love My Microwave)
I _love_ the subtitle.
I _love_ the idea of the book: to actively push back against particular ingredients, exact measurements whether of volume, temperature or time. To actively push back against, or at least be more flexible on, technique. To encourage the person learning to be guided by their own preferences, or the preferences of the persons they are cooking for. Love. Love. Love.
Also, OMG this thing is full of salty meat. Ugh. And honestly, more milk products (and less shellfish) than I was expecting.
Chicken is abused horribly in this book. DC’s preference for neutral (the flavorless end of olive oil, rice wine vinegar, a surprisingly low-heat red pepper choice) in all non-salt / non-fermented seasonings is discouraging in the extreme. He rips on Instant Pots while laboriously reproducing what Instant Pots do best. He only grudgingly allows that a thermometer maybe could be used to determine what was going on with the meat. His flatbreads are … kinda phoned in. He says he’s not making mayo or that something doesn’t contain mayo … and then he basically makes it as mayo. Repeatedly. Advocates for making rice in the microwave even tho it takes as long as on the stove. Obsessively rinses rise. Puts potatoes in “fajitas”.
Gravy technique with another sentence or two would have actually had a decent roux, but missed. Problems with order and timing of additions to a stew (either there was a lack of clarity, or it was just wrong). Double starches over and over and over again.
The best chapter is the brisket one at the beginning, probably. I do like the sections where someone other than the two main authors presents Helpful Information / Background.
The dynamic between DC and PK is a real life saver. She skewers his most ridiculous impulses quite effectively, and I trust her judgment a lot more than his … basically always. I’ll go take a look at her other cookbooks, but may or may not buy any. I’ve got another anti-recipe cookbook all ready to read next.
As little respect as I have for his abilities with chicken and/or vegetables (PK says he’s great with vegetables, but you can’t tell from this book, at any rate), and as obnoxious as I found his aversion to tools that seem perfectly matched to his meat and salt intensive style (Get a Thermapen! Use an InstantPot!), he _is_ consistent and insistent on the basic principles that drew me to this book. _Do it the way you want to._ Experiment. Fail. Try new things. Don’t try to exactly reproduce … anything, really.
I hope this gives you a clear sense of whether reading this book is a good idea for you or not. I learned a ton by reading it, even tho I doubt I will ever cook anything even close to how it is presented in this book.
Which is probably exactly the right response to have.
I should go look at duxelles recipes.
I _love_ the subtitle.
I _love_ the idea of the book: to actively push back against particular ingredients, exact measurements whether of volume, temperature or time. To actively push back against, or at least be more flexible on, technique. To encourage the person learning to be guided by their own preferences, or the preferences of the persons they are cooking for. Love. Love. Love.
Also, OMG this thing is full of salty meat. Ugh. And honestly, more milk products (and less shellfish) than I was expecting.
Chicken is abused horribly in this book. DC’s preference for neutral (the flavorless end of olive oil, rice wine vinegar, a surprisingly low-heat red pepper choice) in all non-salt / non-fermented seasonings is discouraging in the extreme. He rips on Instant Pots while laboriously reproducing what Instant Pots do best. He only grudgingly allows that a thermometer maybe could be used to determine what was going on with the meat. His flatbreads are … kinda phoned in. He says he’s not making mayo or that something doesn’t contain mayo … and then he basically makes it as mayo. Repeatedly. Advocates for making rice in the microwave even tho it takes as long as on the stove. Obsessively rinses rise. Puts potatoes in “fajitas”.
Gravy technique with another sentence or two would have actually had a decent roux, but missed. Problems with order and timing of additions to a stew (either there was a lack of clarity, or it was just wrong). Double starches over and over and over again.
The best chapter is the brisket one at the beginning, probably. I do like the sections where someone other than the two main authors presents Helpful Information / Background.
The dynamic between DC and PK is a real life saver. She skewers his most ridiculous impulses quite effectively, and I trust her judgment a lot more than his … basically always. I’ll go take a look at her other cookbooks, but may or may not buy any. I’ve got another anti-recipe cookbook all ready to read next.
As little respect as I have for his abilities with chicken and/or vegetables (PK says he’s great with vegetables, but you can’t tell from this book, at any rate), and as obnoxious as I found his aversion to tools that seem perfectly matched to his meat and salt intensive style (Get a Thermapen! Use an InstantPot!), he _is_ consistent and insistent on the basic principles that drew me to this book. _Do it the way you want to._ Experiment. Fail. Try new things. Don’t try to exactly reproduce … anything, really.
I hope this gives you a clear sense of whether reading this book is a good idea for you or not. I learned a ton by reading it, even tho I doubt I will ever cook anything even close to how it is presented in this book.
Which is probably exactly the right response to have.
I should go look at duxelles recipes.