Fresh from the Market: Seasonal Cooking with Laurent Tourondel (Anglais) Relié – 20 août 2010
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The cookbook is divided into seasons and then subdivided into the type of course so that if you are looking for a spring appetizer or a fall desert, it is easy to find. There are also some sample menus in each section so that if you would like to entertain you don't have to wonder which main course should go with which soup. I loved the brilliant photographs that are on almost every other page. To me, a photo of the recipe really helps me imagine how the final meal should be presented.
One thing I thought was truly unique was the inclusion of seasonal cocktails! In summer you might enjoy a Watermelon Martini but in the fall you should try a Blood Orange Margarita. I also liked that the author discussed not only seasonal fruits and veggies but included seasonal meats and cheeses which I really had never thought of being 'seasonal' before now.
The one big drawback for me was the complexity of the recipes. The ingredients are not difficult to find and the directions are very clear and easy to follow but the meatball recipe had 18 ingredients in it! I am sure that they taste MUCH better than my 6 ingredient meatballs but as a mom with small kids and a hectic schedule most of these recipes would not be made on a daily basis. I would certainly try them for a special occasion, though, and not all the recipes are complicated. There is a recipe for fresh blueberry pancakes with orange blossom maple syrup that sounds easy and the BLT, Fried Egg and Cheese Sandwich sounds amazing and I look forward to trying it!
Overall, this is a very well put together, beautiful cookbook and if you have serious amounts of time to devote to cooking than these recipes will be perfect. If you enjoy entertaining and dinner parties, you will wow your guests with these menus but if you are looking for a simple way to prepare all that zucchini from your garden this is probably not the cookbook for you. While I don't have that much time on a daily basis I will certainly keep this cookbook handy to amaze my guests the next time we have company!
My thanks to Wiley Publishing for allowing me to review their books.
Disclaimer: I received one copy of this book from the publisher in order to write my review. I received no monetary compensation and all opinions are mine and mine alone.
His food is down to earth and hearty yet elegant. It is not a book for the cooking novice or people who just want to whip up something easy in the kitchen. Some of the ingredients may be a bit hard to find if you're not in a bigger city and some of the recipes can be quite involved. But the complexity of the recipes is what makes them so interesting. You won't find many recipes in this book that you can find in one way or another in many other books. The recipes are unique. My favorites are the Turnip Veloute (p. 242) and the Diver Sea Scallops (p. 247).
The book is organized by seasons. For every season there is a short overview of foods that are available in each particular season. Also in the back of the book there is a list of places/websites where you can buy harder to find ingredients.
All in all a fantastic book for the adventurous cook.
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