I have been cooking from this wonderful book and, as expected, the recipes have proved virtually infallible and simple. Since my post, I have made the following eight dishes -- three of them twice -- with the results described.
Rose Levy Baranbaum's Fresh Blueberry Pie (although I made a tart using my favorite crust from Clotilde Dusoulier). The secret of this recipe is cooking a quarter of the blueberries and adding the rest uncooked. This results in a wonderfully fresh tasting pie or tart with a perfect texture: holding together but barely. I made this twice, mixing some strawberries in the second time.
|Fresh blueberry tart|
|Fresh blueberry and strawberry tart|
Roger Vergé's Fried Eggs with Wine Vinegar. I made this twice. The first time, with snazzy Banyuls vinegar, tasted too sweet, but it was great when I made it again with ordinary red wine vinegar.
Canal House's Chicken Thighs with Lemon Sauce. A simple method for incredibly crispy skin and perfectly cooked interior, with a nice sauce enhanced by salty, briny preserved lemons. This may become my go-to thigh recipe.
Richard Olney's Fresh Fig and Mint Salad. A seemingly bizarre recipe for very cold fresh fig, prosciutto, lemony sweet cream and mint. An absolutely compelling mix of tastes, easy to prepare and elegant on the plate.
|Frexh fig and mint salad|
|Salt-baked herbed sockeye salmon|
Dan Barber's Cauliflower Steaks. A brilliant dish that highlights the various tastes that are inherent in this seemingly mild and boring vegetable. And a stunning sight on the plate.
|Cauliflower steak on a bed of pureed cauliflower|
If you are going to buy one cookbook this year, this is the one!