More Home Cooking: A Writer Returns to the Kitchen (Anglais) Broché – 24 juin 2014
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Descriptions du produit
Revue de presse
“The first time I read Laurie Colwin I knew I’d found the friend I’d always wanted to join me in the kitchen. Warm, funny, and unpretentious . . . Her recipes were easy and delicious. All these years later...I turn to Laurie Colwin. And she never lets me down.” (Ruth Reichl, author of Delicious!)
Présentation de l'éditeur
More Home Cooking is an expression of Laurie Colwin's lifelong passion for cuisine. In this delightful mix of recipes, advice, and anecdotes, she writes about often-overlooked food items such as beets, pears, black beans, and chutney. With down-to-earth charm and wit, Colwin also discusses the many pleasures and problems of cooking at home in essays including "Desserts That Quiver," "Turkey Angst," and "Catering on One Dollar a Head." As informative as it is entertaining, More Home Cooking is a delicious treat for anyone who loves to spend time in the kitchen.
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Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
Like the first volume, 'Home Cooking', chapters in the book are essays composed of both culinary and autobiographical material, although the book is not a memoir a la Ruth Reichl's two books. It is also not culinary criticism or exposition in the style of John Thorne. It is most similar to the kind of essays written by M.F.K. Fisher and Elizabeth David, one of the author's heroes.
In one of her essays, Ms. Colwin puts her finger on a reason for the popularity of cookbooks and cooking shows in the face of what some people claim to be the disappearance of home cooking. Reading about cooking is simply very comforting and reassuring. I find that I may not learn a whole lot from a particular Ina Garten or Paula Deen or Sara Moulton show on the Food Network, but it is certainly reassuring to watch, if even for the fourteenth time, how Ina cooks salmon so she can have it at two different meals with her guests being none the wiser regarding the doubling up on the effort.
Ms. Colwin gained this insight by reading Elizabeth David's 'Italian Food' while under the influence of a particularly acute hangover. And, her admiration of David's style is well demonstrated in the way Ms. Colwin writes recipes. There is none of the formal list of ingredients at the top with neatly laid out prep instructions so one can do their mise en place in true French brigade fashion. This is straight from Elizabeth David's spare recipe writing style done at a time when home cooks knew a lot more about cooking than they do today, or that at least is the patter among the Cassandras of modern culinary journalism.
Fortunately, Ms. Colwin's writing is less about cooking technique than it is about how we do and should think about cooking and food. It is to culinary journalism much like the editorial pages are to political journalism.
Like all very good culinary journalism such as that done by Anthony Bourdain and Michael Ruhlman, this is stuff you can read and reread on rainy March afternoons. It is doubly good in that Ms. Colwin is speaking from a quarter she knows well, the slightly atypical American housewife.
Very highly recommended culinary reading. Recipes are more for inspiration than real life cooking, unless you just love to deconstruct Elizabeth David recipes.
Alas, Laurie died in 1992, much too young, so you have to savor every scrap of writing she left us, in essays for Gourmet Magazine, and these, in her Home Cooking volumes. Colwin wrote some novels as well, but really, her food writing is what I appreciate the most.as
Colwin's writing is opinionated and passionate: she goes into raptures over things most 7 year olds (and quite a few adults) would gag over; succotash, beets, goat's milk yogurt. Yet her sense of what makes food essentially wonderful will have even the most confirmed vegetable-a-phobe at least thinking about trying her succotash recipe or maybe even looking at a raw beetroot with calm impartiality. In case you are certain you will still shun beets and lima beans, at least read her description of how to roast a duck. It's splendid.