This is a fantastic cookbook with the most gorgeous photographs. It is well worth a look and would make a nice gift for a person of your acquaintance who loves the kitchen.
The book is divided into sections called Filling the Pot, Weaving Roots, Of Feathers Scales and Fur, Larder, Weaving Maple into Silk, and finally Imagination and Alchemy. So you can see that it was written by a chef with a unique take on food and how to present it.
There are so many recipes in this book that is hard to choose just a few but here they are: Chilled Early Harvest Apple Soup, Eggplant Sou with Walnut Dumplings, Cucumber Cattail Salad with Buttermilk Bagna Cauda, Carrot-Ricotta Custard, Grilled Maple Eggs, Smoked Fish and Potato Hand Pies, Silver Dollar Corncakes and Buckwheat Maple Rhubarb Sundae. There are also drink ingredients including Smoked Purple Barley Tincture and Fir Tip Tea.
Take some time with this book. The author herself describes it as a Choose Your Own Adventure Guide. Learn about her, think about the recipes and our world and, even if you don’t cook, enjoy imagining that you could make the food in this volume.
Many thanks to NetGalley and the publisher for this title in exchange for an honest review.
From the publisher:
Black Seeded Bread
Makes 1 loaf
Preheat the oven to 200°F [95°C]. Line a 9 by 5 in [23 by 12 cm] loaf pan with parchment paper, leaving 2 to 3 in [5 to 7.5 cm] of overhang from the sides.
Add the eggs, oil, and tahini to a large bowl and whisk to combine. Separately, with a spice grinder or mortar and pestle, grind 1⁄2 cup [80 g] of the flaxseeds into a fine meal. Add the ground flaxseeds and the remaining 1⁄2 cup whole flaxseeds, the black sesame seeds, white sesame seeds, poppy seeds, and salt to the bowl and stir until everything is incorporated. Set aside for 30 minutes to allow the flaxseeds time to hydrate.
Scrape the batter into the prepared loaf pan and bake until the top is firmly set, 2 to 2 1/2 hours; if you have an instant-read thermometer, the temperature should read at least 165°F [74°C] at the center of the loaf. Allow to cool in the pan for 5 minutes, then use the overhanging parchment to lift the loaf from the pan. Cool completely at room temperature, preferably on a cooling rack.
Serve right away or refrigerate, wrapped in a clean cloth, in an airtight container for up to 1 week.
- 6 eggs
- 3 Tbsp grapeseed or extra-virgin olive oil
- 1 Tbsp tahini
- 1 cup whole flaxseeds
- 1 cup black sesame seeds
- 1/2 white sesame seeds
- 1/2 poppy seeds
- 1 Tbsp kosher salt