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Archive for the ‘cookbook’ Tag

Food Bowl Part III   Leave a comment

Downtime cover

The month-long Los Angeles Times Food Bowl is over. I was there for a week and participated in three and a half (I’ll explain this) events. My clothes are still a little snug even though only one of the activites I attended did not involve eating. That was the Q&A session with cookbook author Nadine Levy Redzepi and LA Times dining critic Jonathan Gold.

Nadine Rezepi

She’s married to chef Rene Redzepi of Noma fame. Although she works with her husband at the Copenhagen restaurant, Nadine deserves her own spotlight thanks to her new cookbook, “Downtime.” The recipes, designed as easy-to-prepare, flavorful and for simple at-home dining, are what she serves family and friends.

Nadine’s intelligence, passion for food and humor shone during the hour-long discussion. Gold’s questions and demeanor were less impressive. Clearly he knows food, but his interviewing skills could use some work – along with his wardrobe.

Jonathan Gold

Nadine’s interest in food developed well before meeting her husband. Her parents were buskers and when they had a particularly good day in earnings, the family celebrated by going out to a nice meal. “Food was an adventure for us,” she said. Her talk, and her cookbook, let the audience share in the fun.

 

Oh, that half event: gelato at Gelateria Uli which participated in the Food Bowl by offering different flavors suggestive of Los Angeles. It was horchata the day we stopped in, but I was too tempted by other flavors: white chocolate banana and peanut chocolate chip, for example.

Gelateria Uli
541 S. Spring St.
Los Angeles, Calif.

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Bringing Home the Bacon   Leave a comment

baconnation

Bacon. It’s one of those foods that evoke smiles and salivation no matter when it’s served. Bacon Nation by Peter Laminsky and Marie Rama illustrates that bacon isn’t just for breakfast – as if.

In addition to 125 recipes, from the obvious Bacon-Wrapped Shrimp to the creative Bacon Jam – and that’s just among the appetizers, side dishes, salads, desserts, even poultry, featuring the favored pork product are included.

Last Christmas a friend shared her recipe for what she called “Bacon Crack” due to its addictive qualities. It featured a sweet and savory rub. Bacon Nation doesn’t contain this particular tasty treat, but has several others in the same category, such as Peanut Butter Bacon Cookies. Although not as sinful as Bacon Crack, they are easy to eat.

As with most well-executed cookbooks, Laminsky and Rama don’t rely on recipes alone, even though they could. The authors’ first chapter is dedicated to tips for purchasing and cooking bacon. They recommend thick cut for most of the recipes, and explain the difference between dry and wet cured. The former is rubbed with salt (often pepper, occasionally salt;) and the latter is brined.

Each section, or chapter, features a brief prologue, and individual recipes are accompanied by an also-brief introduction. These range from explanations of how the recipes came about or what was done to modify them for the home cook.

Chapter 12, by the way, is entitled “Breakfast Means Bacon.” Since it comes near the end, I really don’t believe the authors/chefs.

Bacon Nation
Four Bookmarks
Workman Publishing, 2013
310 pages, including photos and index