Carla Diamanti
Autore di STREET FOOD: A CULINARY JOURNEY THROUGH THE STREETS OF THE WORLD (Ullmann)
Opere di Carla Diamanti
Etichette
Informazioni generali
- Sesso
- female
Utenti
Recensioni
Statistiche
- Opere
- 4
- Utenti
- 21
- Popolarità
- #570,576
- Recensioni
- 1
- ISBN
- 5
- Lingue
- 3
Try going for a stroll through the streets of Innsbruck in winter. At sundown the air becomes redolent with spices rising from the huge containers of steaming vin brûlé, hot and bracing red wine simmered with sugar, cloves, spices and sliced citrus fruit. It celebrates friendship when shared in a grolla, which is passed from hand to hand and sipped while browsing the Christmas markets.
As a travel book, a window into other foods and cultures, Street Food is enticing—the kind of book designed to set you dreaming of far-away places and the great good things there are to discover. As a cookbook it has its frustrations, since the foods described and pictured aren’t always the ones they give recipes for. “If you're in the mood to discover Japanese cuisine,” the authors advise, “then shabu-shabu is a must. The onomatopoeic name of this dish comes from the sound of thinly sliced meat being plunged into boiling broth and then rapidly swished back and forth to cook it.” You will have to find another source for the recipe though, since they don’t give it.
There is no index of recipes or ingredients, perhaps because the book isn’t very long. And the recipes that are provided aren’t always as clear as they could be—one of the spices included in their satay recipe is cumin, but they forget to say how much to add. The guiding principle when this happens, as it turns out, is to season “to taste.” Cook until it is “to taste.” Add in whatever is “to taste.” This is excellent and freeing advice for the instinctive kitchen cook (I am not) but will result in a little trial and error for the not-so-confident cook (like me). I had to make the kibbeh (Middle eastern deep-fried meatballs) twice before I got them the way I liked (more mint, less parsley).
Instead, the book is more of a call to be adventurous, on a small, bite-sized scale. Diamanti and Esposito wander through Marrakech market scenes and African rail stations, Basque cafes and New York City street vendors, and they seem to be saying eternally to each other and to the reader, oh look, try this! Oh, now try this! read full review… (altro)