A La Carte

A Columbian Chef Uses Minimalism to Please the Palate

by María Villegas

A graduate of Le Cordon Bleu de Paris, Colombian chef María Villegas is passionate about good food, simple food, elegant food. In her third book, simply titled A la Carte, she pays homage to flavors from around the world, from eggplant a la Parmigiana and Mexican tortilla soup to Thai red fish curry and a Spanish tortilla. With such variety, the gorgeous coffee table-style oeuvre seems at first glance to lack a cohesive theme. Turns out, the only leitmotif Villegas is guided by is the idea of how minimalism can impress both the palate and our aesthetic cravings. There is no shtick, no point to prove, no method or trend to sell.

The gorgeous photography by fellow Colombian Claudia Uribe Touri illustrates her point. Eschewing embellishments, Touri shot the food just as it came out of the kitchen. Recipes are simply presented and grouped by category: seven entrées, five salads, four soups, five pastas, seven seafoods, five potatoes, seven meats, eight teatime cravings, etc. Little insider tips at the top of each page ensure successful execution of timeless dishes we never tire of, such as a simple baked chicken, a classic Caesar, a scone for teatime or a risotto nero. Whether you’re a busy housewife or busy executive, this straightforward meditation on culinary simplicity will inspire you to nourish yourself, friends and family with clean, healthy food that can be prepared quickly but looks “fashionable” and sophisticated upon completion.

Reviewed by Sylvie Greil

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