In the case of
Twenty Dinners, I think having some context about me, the
reviewer, is important. The first meal I prepared was macaroni and
cheese from a box. My English teacher Mathew had hired me to babysit
his three-year-old son Sam. I called my dad for help because the
little cartoons of water-filled pots and butter seemed daunting. In
the nearly 20 years between then and now, not very much about my
culinary prowess has changed.
Twenty Dinners enticed
me with the allure of meals even I could make. I embraced it, and the
authors' laid back style, certain I would set down the cook book
ready to roast a duck and caramelize some onions. That hasn't
happened yet, but Twenty Dinners will
definitely be my go-to resource when it does. As for now, I feel like
I'm an uncharacteristically difficult guest in the authors' Ithai
Schori and Chris Taylor's kitchen, denying their insistence that I
help with my wry smile and a sip of spiked apple crisp. This is not
so much their shortcoming though as it is mine. When it comes to the
kitchen, I'm just a tough nut to crack, but I would at least find a
beautiful bowl for the cherries which star on page 159.
There is something
inspiring about how Twenty Dinners juxtaposes the super simple
cherry-filled bowl with seemingly more complex crisp soft-shelled
crabs. I think the intended message is simple: Creating good food is
easy; give it a try! Inspired by the seasons, each of the 20 featured
meals contains a handful of dishes which could stand alone in many
cases. The book also entails detailed guides about stocking a home
bar, purchasing basic kitchen resources and understanding key cooking
concepts and terminology. The photography feels both nostalgic and
hip, inducing a pleasant sense of calm.
To the best of my
knowledge, Twenty Dinners presents dishes which are easily
customized and which appeal to a variety of taste preferences. The
meals move fluidly between traditional meat and potatoes style
preparations, to exotic seafood , to everyday vegetarian fair. I
would recommend it to people seeking an informative kitchen staple
from the point of view of someone other than the typical chef.
Please note: I
received this book from Blogging
for Books to review.
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