The Cook's Book

September 5, 2005
This superlative volume is a culinary arts education in itself: what foodie wouldn't want to read Charlie Trotter's tips on preparing fish and shellfish, or Norman Van Aken's take on Latin American cooking? Instructions from world renowned chefs like Paris's Pierre Hermé and Japan's Hisayuki Takeuchi ring with authority, though female chefs are notably absent, save for Sydney's Christine Manfield. This book takes a two-tiered approach by expanding on the basics in chapters on sauces and dressings, flavorings, and poultry and game birds, and exploring specific cuisines in sections on India, Japan, the Middle East and other regions. The book may be best suited to professional chefs; amateurs might not be ready to tackle Ferran Adrià's Potato Foam: 21st Century Tortilla, or Shaun Hill's Roast Woodcock, in which the head is left on, "since the brains are a delicacy... eaten in much the same way as a lollipop." Technically, this is more than just a cookbook, but the recipes (with luscious photos) for dishes like Paul Gayler's Venison with Cherries, Cinnamon & Walnuts; Peter Gordon's Vanilla & Duck Broth with Rice Noodles; and Dan Lepard's Flatbread with Pumpkin, Green Olives & Shallots are worth the price of the book alone.