QUICK REVIEW: A THOUGHTFUL, APPROACHABLE, VISUALLY APPEALING COOKBOOK THAT MAKES EVEN THE MOST EXOTIC RECIPE SEEM WITHIN REACH.I admit, though, not every recipe in this book is for me. There are a fair amount of recipes that involve ingredients that have never found their way into my kitchen, like pig feet (for trotter broth) or chicken hearts (to be sautÃ©ed in brown butter), but to Fernald's credit, she makes even offal seem appealing. (Still not going to be made in my kitchen, though.)
There are plenty more recipes that I do plan to make! So far, I've been able to try two of the recipes. One was the farinata, a chickpea flour pancake, which proved to be an excellent vehicle for almost anything. With only five ingredients, plus one optional ingredient (mortadella!), and a fast cooking time (ten minutes), it's a simple, affordable, highly adaptable addition to my repertoire of dinner accompaniments.
The other recipe was for pickled beets, but instead of beets, I pickled beautiful radishes from my weekly produce box.
A quick flip through the book reveals that nearly all the recipes consistent of ten ingredients or less, which even the most intimidating-sounding recipe feel do-able. No fancy, hard-to-find ingredients (except maybe the aforementioned offal...) or specialty cooking tools needed here!