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To
Tom Harte, for whom food is a consuming passion, questions like these
are not half-baked. For 10 years he has been writing culinary
reflections on such matters for the Southeast Missourian, the
largest newspaper between St. Louis and Memphis. The cream of this
reflective crop, covering topics as diverse as Peeps and paté à choux,
and their attached recipes are included in this volume.
Some of the essays delve into the history of food, like the one about
lebkuchen, arguably the oldest cookie in the world. Others, dealing
with culinary queries and curiosities, attempt to explain the
nomenclature of food or the logic behind common recipe conventions.
Still others pay homage to great gourmets like Thomas Jefferson, August
Escoffier, or Julia Child, or to great ingredients like butter and brown
sugar. He also includes a culinary exam and a lesson on how to write a
recipe.
Whether he's championing the virtues of funnel cake or recounting his
experiences judging a national pie contest, Harte is often whimsical,
always informative, and never uninteresting. His over-200 carefully
selected recipes will be a welcome addition to anyone’s files.
Includes 16 pages of color photographs
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