Palmer's Practical Guide to the New American Kitchen
Creating a gourmet home-cooked meal can
seem like a Herculean task—even without all the spills
and splatters that are part of the cooking experience. With Charlie
Palmer’s latest effort, you can drip and drizzle
all you want, as the entire book is made of synthetic paper
that is tear-resistant, stain-proof and easily cleanable.
The pages of Charlie Palmer’s Practical Guide
to the New American Kitchen are thick and durable,
thanks to Melcher Media’s patented Durabook technology.
also applaud Palmer’s return to taking into account
how we actually cook, how we want to cook and what we need
to get there. (His The Art of Aureole was utterly
unreadable.) Here, he starts at the beginning by prepping
home chefs with sections on the necessary cookware, ingredients
and techniques one should know before the cooking starts.
135 recipes are organized into categories. “Cathartic
Cooking” is for those who want to spend time in the
kitchen, lost in the task of making Garlic-Studded Pot Roast
with Fondant Fingerlings. “The Lazy Gourmand”
seeks to satisfy people who want to enjoy a good meal at
the end of the day that doesn’t take too much energy
such as Roasted Pork Tenderloin with Thyme-Roasted Apples
and Sautéed Spinach. “Home Dates” appeals
to those who want to wine and dine in an intimate setting
with the Balsamic Marinated Hanger Steak with Sweet-and-Sour
Endives and Potato Purée.
gourmet meal would not be complete without a choice wine
selection and Palmer offers appropriate wines for every
meal. For dessert, Palmer believes that serving jazzed-up
classics like Croissant French Toast with Vanilla-Maple
Apples is the best way to make a lasting impression. And
when it’s time to clean-up, the book can be washed
off with water and air dried—a task anyone can complete.
by Eliza Gano
(Updated: 11/06/08 SB)