Yesterday, I made my first recipe out of the cookbook, a strawberry panna cotta, and it turned out perfectly. Faith Durand perfectly broke down the steps without going overboard in her instructions and after a night in the fridge in a vintage jello mold, the panna cotta came out perfectly and I ate some for breakfast (yes, breakfast *blush*). Panna cotta is made by mixing gelatin with something cold, be it a fruit puree, juice, or water. Then, you simmer cream or milk or coconut milk or something with sugar and stir in the juice and gelatin until the gelatin is completely dissolved. The final step is to pour it into a jello mold or little ramekins and stick in the fridge until it sets up.
|The recipe I made-photograph from the book.|
Walnut, Fig, and Barley Pudding, Coffee and Cream Jelly Cups, Deepest Chocolate Mousse, Vietnamese Coconut Tapioca Pudding, No-Bake Meyer Lemon Bars...the list goes on and on in this gorgeous cookbook and I am determined to make them all. The title makes me think of a slapdash cooking 80s cookbook title (you know the type-"Why the heck would you go to any work in the kitchen when you can throw something together that, you know, kind of tastes like food?!"), but that is not at all how the cookbook comes across. The pictures are gorgeous and the book is well written. Each recipe in this cookbook makes me hungry.
|Vietnamese Tapioca Pudding-the next recipe I want to try,|
also a photograph from the book.
I have a special soft spot in my heart for the old fashioned comfort of jelled things and puddings, but even if you don't, this cookbook is sure to win you over. Really, you must read it and make a least 5 things out of this wonderful cookbook.