Nancy Silverton's New Book: Canned Heat
Christine Muhlke writes about Nancy Silverton's new book, A Twist of the Wrist: Quick Flavorful Meals With Ingredients from Jars, Cans, Bags, and Boxes
The strange thing is that the two recipes in the story don't have much in the way of jarred, canned, bagged, and boxed ingredients. Serious Eats will investigate in future posts.
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2 Comments:
Yeah, I noticed that exact same thing when I read the article. Unless she's presenting store-bought pasta as a slightly naughty time-saving secret, there wasn't anything in those recipes to distinguish them from any other recipes from a time saving point of view!
caley at 6:25AM on 04/10/07
Well, I don't think this book is being marketed as canned goods alchemy or 3-star trailer cooking :) Canned pears, store-bought biscotti, dried dates and tinned anchovies are all things that keep pretty much indefinitely and make good foundations for dishes when dressed up with fresh stuff. That's all. I think the point is that in most gourmet cookery tomes, anything pre-made, store-bought or otherwise not perfectly farm-fresh is kind of taboo.
frenetica at 2:07PM on 04/10/07