Meat and Potatoes: Simple Recipes that Sizzle and Sear
Professional chef Rahm Fama failed to successfully translate his professional recipes into home kitchens in Meat and Potatoes. He simply downsized his restaurant recipes to six-serving portions. “Simple Recipes,” in his subtitle, is anything but simple. The average home cook is likely to labor over them for hours, not counting on finding ingredients readily available in commercial kitchens. The recipes yield the kind of foods you want to enjoy in a high-end restaurant, like Bacon-Wrapped Pork Medallions with Smoked Gouda Polenta and Vegetable Palé. Besides, they are very rich: for one simple burger, you are consuming four-and-half tablespoons butter, plus cheese, bacon, mayo, and olive oil. Cooking times given are for restaurant kitchens too; you can triple or quadruple them. Fama uses prime beef, of which most of us can hardly afford or find, and mostly costly and hard-to-find ingredients (such as Red Bliss potatoes or baby bliss potatoes; no substitute given). The recipe preparation may be entertaining to watch on Food Network, but not to labor over. Fama’s introduction on meat buying and storing is useful but his family stories are good to read once; after that they become fillers. The index is nearly unusable (warm potato salad under “Warm?”).
|Author||Beth Dooley, and Clarkson Potter photographer|
|Page Count||240 pages|
|Bookshop.org||Buy this Book|
|Category||Cooking, Food & Wine|