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Taste and Season: Modern Bistro Cooking at Home, by MacLean Fraser
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Hailing from New Zealand, MacLean Fraser is a professional chef who has been cooking around the world for over ten years. Using clear step by step instructions and modern flavor combinations, Taste and Season shows you how to make restaurant quality food at home.
With vibrant colour photography, Taste and Season has recipes spanning entrees, mains, desserts and basics. Try recipes like “Jerusalem artichoke soup with crispy pulled duck”, “Beef fillet and braised short rib with truffled potato puree and preserved lemon gremolata” and “Pistachio, polenta and olive oil torte with green apple sorbet”.
- Sales Rank: #2181101 in eBooks
- Published on: 2013-06-28
- Released on: 2013-06-28
- Format: Kindle eBook
Most helpful customer reviews
0 of 0 people found the following review helpful.
Beautiful, only in metric, very upscale (or should that be Posh?) *iupdated
By Becky reviews
Taste and Season is a lovely cookbook with beautiful pictures and mouthwatering recipes. I've been watching a lot of MasterChef Professionals UK on BBC America and the recipes in this book remind me very much of the finished plates on that show, very professional looking.
The measurements are only in metric, and oven temps are giving in UK, so it says to cook at 220c, it's easy enough to find conversion tables by doing a simple web search.
There are also harder to find fancier ingredients like gelatine sheets, you can find them but probably will have to order online and not run off to the nearest grocery store.
Also one will run into UK terms for food such as streaky bacon or Cos Lettuce, which a web search tells me is romaine. Again the 20 seconds it takes to run a search is easy.
There is no interactive table of contents, or any index at all that I could find. It's basically read about the author then boom into the recipes. This is an issue as several of the recipes, for example the Cos Salad, tell you to dress with the Caesar salad dressing in the basics section, but you'll have to flip through the whole book to find the additional recipe.
I am reading this in the cloud, which is my preferred way to read e-cookbooks, but I can't imagine a TOC will magically appear if downloaded to an e-reader.
The recipes are rather fancy, Pork Cheek rilletes with mulled port jelly, for example- fun to read but probably not something I'll be making every day. Though I must say the recipe for the mulled port Jelly is rather easy, except for ordering the gelatine sheets.
There are some incredibly creative ideas in here, like bacon cream. The recipe call for sweating some bacon, adding cream, gently infusing for 20 min, straining, and whipping. This is part of a multi-part recipe, of which many are, that is game fish tartar with grapefruit, muscat jelly and Chantilly bacon cream. However, both the cream and jelly are relatively easy to make.
Another example is sauteed scampi with bisque mayo, smoked eel salad and sauce Vierge, as a recipe fun to look at but probably not something I'll whip together for dinner tonight.
This is a very much a Chef's book, fun to look at, but I'm not sure how practical his recipes translate to "cooking at home."
*The author has informed me of an available update with an interactive toc, making this a much more friendly book. Since I had deducted a star for the lack of TOC, I have added it back and updated this review.
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