The introduction section starts with advice on purchasing your eggs from a local farm or famers market. Ms. Cheney goes from "The Art of Cooking Eggs...you''ll be rewarded with beautiful yolks and exceptional flavor" to "Tips for a Golden Brown, Crispy Exterior...an exterior that shatters slightly when bitten into adds to the primal, sensual experience of eating."
She then explains in a different part, "Power Ingredients...I like to call the list here "power ingredients" since they add a "meaty" flavor" or "meaty" texture to dishes." At this moment, I realized that I use a few of the ingredients listed in my own dishes, "...balsamic and red wine vinegars, hoisin sauce, smoked paprika and cumin for a meaty flavor." For a meaty texture "...potatoes (including sweet) and Italian squash" in my own soups.
In the section entitled " 'Breakfast'...."What do you get when you cross Middle Eastern and American pastries? Baklava Sticky Buns." There are stratas, frittatas (one with smoky mozzarella) that makes you want to eat straight from the photographs.
There is another reason to grocery shop: Sweet and Savory Corn Pancakes with Black Bean Salsa, Roasted Two-Potato Hash with Poached Eggs. My father would buy apple butter instead of preserves sometimes and it was my favorite. And for this reason, I must try my hand at preparing the Spiced Apple Butter recipe.
The 'Lunch' and 'Dinner' sections have equally appetizing creations. My grocery list grows from here. For lunch: Black Bean Burgers with Grilled Mango-Lime Mayonnaise, Lemon Tahini Vinaigrette for my salads, Poblano Black Bean and Corn Quesadillas with Guacamole, Roasted Beet Caprese Salad with Garlicky Black Olives. And for the dinner recipes: Greek Stuffed Bell Peppers with Lemon-Thyme Breadcrumbs, Spanish Yam-sandwiches with Lemony Smoked Paprika and Four-Cheese Mac and Cheese with Smoked Paprika and Garlic-Thyme Breadcrumbs.
This cookbook would be a great addition to any Chef's collection. Wow, I am truly hungry right now. Guess I'll get started......but, which ones will you try?
(I received this book from The Taunton Press, Inc. for review purposes only)