How to Eat Supper
Dec. 2nd, 2008 07:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
library_mamaOh, noes! I haven’t mentioned cooking recently! Quick, time for another cookbook.
The Splendid Table’s How to Eat Supper by Lynne Rosetto Kasper and Sally Swift There is this thing that happens with supper, which is that it’s easy to get into a rut. And the rut will either be cooking the same few dishes over and over again or else giving up cooking altogether for microwaving boxes or “fixing food” (as a former roommate used to call it. Here we have a noble offering by NPR’s The Splendid Table’s host and producer to make supper both interesting and easy. That means a lot of dishes that are either quick or long-simmering but low effort. Cooking is a lot of technique plus flavor, they say, so they offer many very different flavor variations on a basic recipe to help things taste different but still have the ease of a familiar recipe. There are discussions on things like what kinds of tomatoes to use where, how to improve store-bought broth, and which pots should be the expensive ones (the ones that are always dirty in your sink). There are both veggie and meat recipes, for those who care about such things. There are lots of glossy, full-color photos, making this a book to drool over. Alongside recipes of different cuisines, there are sidebars of seminal cookbooks exploring those cuisines, along with an excellent idea for a New Year’s resolution: pick a good cookbook and cook your way through it. We’ve renewed this cookbook to give us a little more time to play with it ourselves. Go ye and do likewise.
The Splendid Table’s How to Eat Supper by Lynne Rosetto Kasper and Sally Swift There is this thing that happens with supper, which is that it’s easy to get into a rut. And the rut will either be cooking the same few dishes over and over again or else giving up cooking altogether for microwaving boxes or “fixing food” (as a former roommate used to call it. Here we have a noble offering by NPR’s The Splendid Table’s host and producer to make supper both interesting and easy. That means a lot of dishes that are either quick or long-simmering but low effort. Cooking is a lot of technique plus flavor, they say, so they offer many very different flavor variations on a basic recipe to help things taste different but still have the ease of a familiar recipe. There are discussions on things like what kinds of tomatoes to use where, how to improve store-bought broth, and which pots should be the expensive ones (the ones that are always dirty in your sink). There are both veggie and meat recipes, for those who care about such things. There are lots of glossy, full-color photos, making this a book to drool over. Alongside recipes of different cuisines, there are sidebars of seminal cookbooks exploring those cuisines, along with an excellent idea for a New Year’s resolution: pick a good cookbook and cook your way through it. We’ve renewed this cookbook to give us a little more time to play with it ourselves. Go ye and do likewise.
