张 晓 itibaren Meeran Pur, Pakistan

_iangren_heng

11/21/2024

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张 晓 Kitabın yeniden yazılması (10)

2019-05-05 22:40

Rode Smartlav Mikrofon TrendKitaplar Kütüphanesi

Tarafından yazılmış kitap Tarafından: Rode

Don't let the 3 stars that I gave this book fool you: Beard on Food is a wonderful book. The entire time I was reading, I couldn't help but draw parallels to one of my most revered and respected heroes (culinary, as well as just in general): Alton Brown. And that's a good thing. James Beard has a wealth of culinary knowledge, from both a scientific and anthropologic aspect (yup, culinary anthropology is real). His casual and conversational writing style reminds me of Alton's monologues from Good Eats. Beard on Food is a collection of Beard's syndicated newspaper columns from the mid 70s, and while they're more than 30 years old, they're as relevant today as they were then. It's interesting to see what was in back then, and also what has changed since that time. For instance, Beard recommends Kosher salt heavily, waxes philosophically on the merits of bacon, and celebrates using local and fresh fruits and veggies whenever possible. On the other hand, several of the recipes call for using raw egg in sauces or dressings, as well as raw meat in other dishes (regarding which, they all refer to an editor's note in the front of the book warning against consuming such things), something you definitely see less of today. The book is broken up into sections that aren't necessarily logical, but still flow well. Each column usually contains at least one recipe, written in the same conversational style that the columns themselves are. So, why the 3 stars? Well, I did find myself thinking that the book was kinda dragging in the middle to second third of the book - but let's face it, the book probably wasn't really meant to be read cover to cover (I'd almost consider it borderline reference). Sometimes the columns just weren't that compelling to me, but, that's to be expected in such a large collection of essays. The book still went pretty quickly, as I didn't always read each and every recipe line for line; I only skimmed those that interested me. All in all, there are definitely great recipes to take away from this book, but what was more interesting was just reading the musings of one of America's true culinary giants.

Okuyucu 张 晓 itibaren Meeran Pur, Pakistan

Kullanıcı, bu kitapları portalın yayın kurulu olan 2017-2018'de en ilginç olarak değerlendirdi "TrendKitaplar Kütüphanesi" Tüm okuyucuların bu literatürü tanımalarını tavsiye eder.