Download Ebook , by Ethan Stowell
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, by Ethan Stowell
Download Ebook , by Ethan Stowell
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Product details
File Size: 5848 KB
Print Length: 242 pages
Publisher: Ten Speed Press (September 21, 2010)
Publication Date: September 21, 2010
Sold by: Random House LLC
Language: English
ASIN: B00436EO90
Text-to-Speech:
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Amazon Best Sellers Rank:
#532,847 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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A cookboook that works on a coffee table for it's photographs and design, a bedside table for inspiration, and on the kitchen counter for some mouth-watering, show-off your skills to your friends, kind of cooking. Several copies on order for all my food-loving friends - I'm thinking ahead for the holidays...
The recipes in this cookbook are scrumptious looking and fantasy inspiring. They range from risottos to sweetbreads, with just about everything in between. There's a nice section on small plates.I don't do much cooking out of cookbooks, but enjoy them for inspiration. This is good for inspiration, but so many of the recipes use obscure or hard to find ingredients -- and very specific ingredients -- that there are probably only a handful of recipes I'd actually ever really want to tackle. But even the ones I'd never make are fun to look at. There are also a fair number of simpler recipes, but some of them are so simple that I'd think anyone with the skill to make the not-so-simple recipes would already know that you can put onions and tomato in a pot to make tomato sauce.I did make Stowell's Butternut Squash Risotto, and it was mmmmmmmmmmmmmmmmmmm. It was also a little too rich, thanks to the addition of a cup of parmesan at the end -- a step I wouldn't repeat, since risotto is already so "cheesy" even without the addition of cheese. I think, though, that I could have just as easily used the Joy of Cooking risotto recipe and just added squash, and it would have turned out just as well. But! I did get the idea from Stowell, even though I already had the squash on hand (or ground, since it came from my garden).All in all, if you're a cookbook collector and love cookbooks for the ideas, more than for the recipes, I think this is a good buy. It would also probably be a good bet for anyone who loves Italian cooking but wants to get a little more adventurous. I certainly wouldn't recommend it to a beginning cook, or anyone with an aversion to seeking out very specific ingredients.
The blurb says it all - unfussy. Nothing worse than a fussy cookbook.If you like modern Italian food (classic techniques with perhaps unconventional or more regional ingredients), you should have this.Clean, simple, relatively straightforward prep, and a great book design (to the point where you could make this a coffee-table piece). And it's food you could actually make at home, with a bit of planning and/or substitution (for the more exotic ingredients) - and it's going to look like you slaved.My one quibble would perhaps be that this seems more geared to West Coast readers - here in Connecticut it can be difficult finding things like Sea Urchin...However, based simply on the quality of these recipes, next time I'm out there, I'm looking for one of his restaurants.
This is a foodie's cookbook. "Cheese of the Civilized and Desserts for the Rest of You" should give you an indication of the culinary tone of the book. It's by no means pretentious, but the ingredients can be characterized as exotic (sea urchin, geoduck, etc.) and, surprisingly, rustic (oxtails, rabbit, duck, etc.) depending on your location. The preparation methods are simple and the recipes use a only few ingredients; it's about highlighting key flavors with a small supporting cast.For my palette, the best sections of the book are "Starches to Grow On..." and "Something Foraged..." A great bonus for me are the sauces and dressing recipes. I don't think this is what the author intended. If you are a foodie with access to geoduck, this is a great book. For those of us with more mainstream grocery options and palettes, I don't recommend the book.
Do you like a good challenge in the kitchen? Do you like experimenting with new flavors (as well as classic flavors from other cultures that may be new to you)? Do you already have a solid base of cooking skills to draw from?If you answered yes to all of the above, this cookbook is for you.Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolà ta brings new, modern Italian flavors into your kitchen. The result is dishes that are definitely unique and restaurant quality.When buying this cookbook, there are a few things to note, some of which I alluded to in my first paragraph:The first is that this is not a beginner's cookbook. Some of the recipe methods are quite involved and require already having knowledge of some fundamental kitchen skills, such as good knife skills (knowing how to bone meat and what not). It is definitely not aimed at someone who is just starting out in the kitchen. However, this is not something that is unexpected when you get a cookbook from a chef. At times though I did wish there was a bit more detail for the ingredients that even an experienced home cook may work with less often like Sea Urchin or rabbit.Many of the recipes also require ingredients that are difficult to source. Not marking the cookbook down any stars for this because again, it's something I expect with cookbooks from chefs. The one thing that did disapoint me is that often times the author calls for very specific varieties of something like a pepper that are somewhat uncommon. A great cookbook in my opinion is one that also references substitutions in cases where an item may be hard to source. Many of the great cookbooks do this and this is one of the things that makes this book good, but not amazing.I also personally would have loved a little more storytelling around the recipes and the ingredients. It in many cases makes a recipe more appealing to me and brings it to life more, but this is a matter of personal taste.Overall this is a good book, it's definitely not aimed at everyone, but knowledgable, adventurous cooks will find it interesting and challenging.
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