Penguin 2011
Barely into Spring; already looking ahead to local summer produce. Nothing better than a good browse through other people’s bookcases for inspiration. Borrowing from Frederick’s shelves this week. A Taste is a collection of essays that appeared mid 20th century covering such topics as outfitting your kitchen, outdoor dining, history of dining and dessert.
Classify this under rapid read.
It goes without saying that the book is a bit of a throwback; women are not the only sex in the kitchen and toasters have become so commonplace that you may ask what could we possibly add to the subject? The whipping of cream with the whisk held between the palms leaves something to be desired. I’d tire long before the whisk. But, David’s material is timeless; offering a no nonsense approach to food.
Ask yourself, what is my strength? Sweet or savoury? Buy accordingly. A simple but quite practical philosophy. Gadgets are great, if you’re going to use them. Amen. I’m in complete agreement with David’s need to get organized, plan, shop, prep and prep again. To quote: Don't hamper your cooking and waste time and materials through lack of the right tools for the job.
David recommends roughly seventeen types of essential bakeware, saucepans and frying pans. In the case of an omelette, it’s all about presentation and you need the appropriate sized fry pan. Emphasis on plating. No higgledy-piggledyness.
There is a chapter on toast, naturally falling under the English section. The joy of buttered toast and celery. Does toast approximate fine art?
Like the idea of abolishing Bisto in favour of wine. Remembering that alcohol found its way into all five courses of a recent dinner of mine (the sherry laced borscht was rather nice).
I was in raptures with the final section, dessert. Detailed descriptions of 17th and 18th century high tables. Leaves us in awe of what households used to achieve without a Cuisinart. Some good book suggestions to look for from early cooks of the big houses.
There is a little dig at the English for only focusing on Christmas week to celebrate the love of food. Of course we've all come along way since then. The focus in this desserts essay is fools and syllabubs, something I have yet to master.
Recipes accompany each section of Italian, French and English essays. Zucchini three ways (which seemed to be grossly overcooked), pasta, potted meats, and double cream!
Next time I have that portion of mascarpone left, going with Pasta Shells.
Devote all the time and resources at your disposal to the building up of a fine kitchen.
It will be, as it should be, the most comfortable room of the house.
