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Last year, I declared with ferocity that Tartine Bread, often described as the bread bible of cookbooks, was just too much fucking effort for a home cook and you probably shouldn’t buy it if you have minimal interest in bread baking. There are much easier, realistic methods out there for people like you and I. That much remains true. Tartine Bread is a lot of effort. There ARE easier, more realistic methods out there for people with limited time in the day. What has changed is that I haven’t been working for two months, and I actually managed to get my sourdough starter to survive longer than a week. I finally had the tools available to me to tackle the contents of the cookbook appropriately: time and starter. Quaran-Tina thrived over the two months I spent nurturing her before I felt comfortable coming back to Tartine Bread in any way. Even so, I remained afraid.
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 Or, Apologies to Samin Nosrat for Never Finishing Your Book
December, 2018. I tried to do Samin Nosrat’s iconic cookbook, Salt Fat Acid Heat, as a cookbook of the month. I bought it on my Kindlle, and lord, did I try. I really did. I read through at least the Salt section of the monstrous 200+ pages of cooking instruction and introduction before you even get to the big recipes. I wrote it’s introduction for the month, which you can find at this link if you’re feeling froggy. I never, ever, wrote a final report. I didn’t so much as make excuses. I pretended it didn’t happen.. But it did, and I remember it. May feels like it went by at lightning speeds. The world has finally started to move again, even if it hasn’t been in the best of ways. At least it’s getting warm outside, the gardens are growing, and nature appears relatively unharmed by what’s going on out there. With a new month on the horizon, it’s time to wrap it up with our May Cookbook of the Month, Carpathia. I have included links to the other articles about this cookbook below so that you can catch up before the rest of the review. Take a look: I came to this book after seeing it discussed on twitter, and after an admittedly limited amount of recipe trials, I am glad that I did. This is not a cuisine we get much of in the United States, but its ingredients are familiar to most of us. We can make it in our own homes without much extra effort, and it’s a shame that we haven’t been doing it for awhile. There is so much to learn from the cuisine of other cultures, and Romanian cuisine deserves a light on it too. |
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