Cooking good food is one of those things we just do not seem to have time for these days. Most folks subsist on a combination of microwaved dinners, takeout, or dine-in. When we do cook, it’s usually a matter of popping open boxes from the pantry or pouring a frozen bag into a pan and coating it with a tear-open packet of sauce. After all, when creating a relatively decent hot meal is this easy, is it really justifiable to pour extra time into a meal just to make it from scratch?
In her new Home Cooked: Essential Recipes For a New Way to Cook (10 Speed Press, April 2016), Anya Fernald offers a middle ground between slow-cooked, high quality foods and fast but flavorless cooking. Her suggestion is simple, yet genius: put in time creating quality base ingredients and preserve them, and then when time is short on a weeknight you’ve got flavor-packed ingredients that are ready for use immediately.
Take, for instance, her sofritto: there’s nothing to it but olive oil, onions, carrots, and celery, and I couldn’t even begin to count the number of times I’ve made this to start a soup. I usually rush it, cooking it hot just to get it done, and the flavor is never as good as it could be. Her innovation is to cook it ahead of time and freeze it in ice cube trays for ready-to-go flavor later on.
The first portion of the book is devoted to such recipes for base ingredients, and then the rest of the book is divided up into appetizers/cocktails, meals, and desserts that utilize these base ingredients. Interspersed throughout are her various thoughts on cooking as well as stunning photography.
If there’s anything that turned me off about the book, it was the many recipes that I personally found rather unappealing (fried chicken hearts? raw beef?). I imagine it’s mostly because I’m vegetarian, but my omnivorous wife had much the same reaction as me.
That being said, there are plenty of other interesting recipes in the book that are appealing. I normally link to both the physical copy and a digital copy of the book, but in this case just do yourself a favor and pick up a hardback copy of the book from Amazon for $17.50. Not only is the Kindle Edition actually more expensive, but the hardback is worth it. It’s well-bound and sturdy, and quite aesthetically pleasing.
DISCLAIMER: I received a copy of this book from the publisher for the purpose of a fair, unbiased review.