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Posted May 11, 2008
Rarely do I stumble on a cookbook from which I want to make every single recipe. I'm very happy to share this gorgeously illustrated tome with everyone. Medrich's talent is for illuminating familiar flavourings with new insight, and organising new combinations with such elegant logic that they seem instantly familiar. Hence the likes of a dark chocolate and citrus tart with jasmine tea-infused cream a rosewater and mint ice cream that shuns eggs for a cleaner flavour and a coconut palm sugar and rum layer cake that wouldn't look out of place on a Peranakan dining table. I cannot think of the recipe for little crepes stuffed with fresh cheese and caramelised in butter and sugar without salivating. Chapters are organised by key flavours rather than type of dish: milk, chocolate, herbs and spices, honey and sugar, fruit, spirits and alcoholic beverages, and grains, nuts and seeds. Inveterate bedtime cookbook readers will find many nuggets of useful information scattered throughout the text - for example, adding too much egg yolk to tuile cookie batter blunts its flavour, and rich, malty brews make better beer ice creams than very hoppy beers. Who knows?
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Posted August 31, 2008