I read cookbooks for fun. That’s what I tell people when they catch me gazing longingly at a picture of Moroccan preserved lemons slit in half and rubbed with salt. Or chewing my lip a la romance novel reader waiting to see if stock hero will return for stock heroine while I hold my breath wondering if the olive oil really does need sixty fresh sage leaves and the Pecorino Romano will be salty enough in itself to merit a mere *gasp* quarter teaspoon of sea salt.
So I like cookbooks. For fun, for entertainment, but also for inspiration. I also like foodblogs and cooking memoirs and food writing and history. Here, I’ll review what I read and occasionally let you know how a recipe turns out. Or whether the inspiration led to my own recipe.
This library trip’s current choices:
Perfect Preserves; Pickled, Potted & Canned; and The Improvisational Chef
