Average Reviews:
(More customer reviews)I've noticed that there seem to be 2 kinds of cookbooks; those that sit on the shelf for many years in largely the same condition in which they were acquired, and those that are dog-eared and have certain food-stained pages with the corners turned down.
The same goes for narrative books intended to be read for the content of their story (whereas cookbooks should usually be more properly thought of as manuals). Again, two types - they either get read once and forgotten or read and then passed around or lent, often never to be seen again (in my experience).
Here's a cookbook that will receive the latter treatment on both counts. I owned this book for no more than a single day when a fellow cook absconded with it. Luckily, I've recovered the book. However, I've noticed that people pick it up for a cursory glance and then, distracted, sit down and begin pouring through it. In order to retain this book so that it can achieve dog-eared food-stained status at my own hand, I'll be giving copies of it away as gifts (as opposed to replacing my own copies as they vanish).
Whether you're new to Slow Food or not, you'll find the creativity evident in these dishes inspiring. If you already participate in any sort of Slow Food gathering, this book will be de rigueur.
While I'm partial to desserts (I must, must round up some Shagbark Hickory Syrup, p.34), the layout of the recipes restaurant by restaurant and chef by chef, a full course from each, does a superior job of emphasizing the regional elements of the foods. This is a terrific book, and the LaSalle Grill's Apple Fritters with Caramel Sauce are underway in our kitchen this very evening. That page (p.53) already has a post-it stuck to it, doubtless a presage to dog-earedness.
Click Here to see more reviews about: Indiana Cooks: Great Restaurant Recipes for the Home Kitchen (Quarry Books)
Indiana Cooks! is much more than a cookbook. It is a tantalizing feastfor the eyes as well as the tastebuds as it celebrates top restaurants and greatIndiana chefs and their philosophies of contemporary cuisine.Christine Barbour, who writes a food column for Bloomington'sHerald-Times, chose 15 restaurants throughout Indiana, interviewed the chefs, andprocured four recipes from each chef that have been adapted for the home kitchen.Scott Feickert home-tested the recipes. The beautiful color photographs by Tom Stiowill make you want to run to the store to obtain the ingredients (a helpful list ofsources for some of the less common items is provided) and startcooking.Contact information for each restaurant and a convenientmap are included. Indiana Cooks! is a must-have volume for the gourmet, the talentedcook, and the cookbook collector.
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