Silver Palate Cookbook: My Review, a Day Late and a Dollar Short
I received my copy of the Silver Palate cookbook about a month ago, with the intention to hop right on writing a review. The week I received it, was a hectic one, so I decided to wait until I could give it the attention it deserves. So was the next, and the next etc..
I had hoped to prepare a few of the recipes and take pictures, but alas, I have yet to try even one. Don't get me wrong, this is a beautiful cookbook, chock full of tantalizing fare, but it contains very few which can be prepared for a weeknight dinner, after working all day. It is more of a book to peruse and play with on a rainy weekend day, when one has the time to put into a several hour culinary project.
It is not a cookbook for the novice, unless he/she is quite adventurous. Many recipes contain more than fifteen ingredients, such as the "Escabeche". or South American Pickled Fish, which contains twenty three. Several, have recipes within a recipe. I am sure Kurt MIchael and Kevin Weeks will have a field day with this.
One must also have at least a modicum of knowledge of the "process" of cooking to have success with some of the recipes. For example, "Creme Fraiche", which sounds very complicated, is merely a mixture of sour cream and heavy cream. Not all cooks know that, and may turn away from some of the recipes because it sounds too complicated.
There are recipes for amazingly decadent sauces, vinegars, and even homemade mayonnaise, including one for "Blueberry Mayonnaise"...I never would have thought of that. I will probably never prepare it either.
I am not a fan of Mayo in any form.
The book does have incredible information pages. It contains one of the most comprehensive listings of types of various sausages I have seen compiled. It also contains clever food related quotes scattered throughout.
" A recipe is only a theme, which an intelligent cook can play each time with a variation"..Madame Jehane Benoit
The above statement is the way I cook. I study a recipe, then make it mine. I vow to revisit this cookbook, and prepare some of the delectable fare offered, but it will have to wait till I have a bit more time to play.
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Comments: 9
Not to be whiny or snippy, but I am so tired of recipes and books whose claim to fame is "5 ingredients or less" or the even more popular "30 minutes prep or less".
I have to assume that I am in a minority of people who actually love to cook -- for the pleasure and accomplishment of cooking. Apparently 99% of the people on this planet see cooking as a loathsome chore that should be completed as quickly as possible. I am the odd duck who would rather cook it than eat it. So I think I could appreciate a book that would help me step up to the challenge of successfully tackling a new recipe, especially something complicted.
But that's just me.
And I still don't see why cooking is so heinous that anything longer than 30 minutes in the kitchen is considered torture.
But that's just me.
I too love the process. I could(and have) spent the day in the kitchen, but I just don't have the time of late to make things which require more than an hour or two, especially after working all day.
I really liked the book, as it has given my a myriad of ideas.
After reading about your interest in taking time for cooking is making me to think of Indian curries. I don't know if you like Indian food or not, but if you do then you should learn how to make them. There are several websites where you can find recipes for Indian curries or send email to me if you need to know anything in detail.
I think you will definitely love to cook them and I am sure your curries are going to be very tasty.
No doubt that one should take time to cook food. I love to do so myself. But one should also know some recipes like these to cook food quickly.
It is very difficult to find time now a days in our life. Especially if somebody is a mom of more than one young kids who doesn't have time and patience to wait for the food. Now a days these kids are far more busier than us.
Or sometime it feels good to take a break and keep that time for just ourselves and have a change for a while.
Renu,
I work with a lovely woman from India, and she has given me several recipes, including some curries. I love cauliflower and potato curry, and make it often.