Darryl Estrine
Autor von Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
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- 79
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- #226,897
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Introduction & Foreword took Eleven (11) pages with photos.
Then there is: Starters, Salads, Soups, Main Courses, Sides, Desserts, Recipes by Section, Sources, Equivalency Charts, & Index.
There were many attractive photos of the prepared dishes, however, interspersed w/ the recipes were the stories and B&W photos of the people who contributed the recipes, which I found distracting and annoying.
The ingredients were the freshest of fresh, but the combinations were weird:
Soy Butter, Poached Oysters w/ Radishes & Kimchi Juice
Bison Pastrami Hash w/ Fingerling Potatoes, Fried Eggs, & Grilled bread
Maple Glazed Pork Belly w/ Sunny-Side-Up Eggs & Pickled Chanterelles
Grilled Skirt Steak and Beef Marrow Bones w/ Radish-herb Salad & Pepper Puree
Pumpkin Soup w/ Creme Fraiche & Hazelnut Gremolata
Salted Cod Salad w/ Preserved Lemons & Arugula Pesto
Dandelion Tart w/ Sheep's Milk Ricotta & Grappa Soaked Golden Raisins
Poppy Seed cake w/ Apple Vodka
Sweet Potatoes w/ Corn, Swiss Chard & Caramelized Onions
So many of the recipes started off good, but turned weird
The recipe pages: The title & explanations were in a large easy to read font; The ingredients were in tiny red sans-serif font and the instructions were in a small black serif font.
The book itself is LARGE & Heavy... save your $40+ and borrow it from your local library.… (mehr)