I am soon to be beset with innovative ideas from 4 new books (3 just published). Each will be deserving of reviews in their own right, but the thirst for knowledge and desire to explore have preempted me from doing so just yet, I'm now surprisingly optimistic about actually preparing several Alinea dishes. A few first impressions ...
The Flavor Bible - Erudite, magnanimous, chaulked with years of inspiration
Alinea the Book - Challenging, approachable, pedagogical, and sublime ... from the new doyen of American Cuisine
Charcuterie - comprehensive, meticulous, multi-genred and wise
A Day at El Bulli - should arrive on Saturday, can't wait
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