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| by R. COUSINS |
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The ratings for this book are all over the place. Although I am giving it five stars, I do not disagree with those in the two and three camp. Their remarks are largely true. The important thing to remember is not to buy this one unless you have your eyes wide open. The mechanics of preparing this food is heavily dependant on both machinery and motivation. When Trotter says you need a dehydrator (or live in Phoenix), a HEAVY DUTY juicer, HIGH SPEED blender and an ice cream maker, he means it. For me, it was a dang good excuse to triple my capital budget for the kitchen. Second, the complaints about his ingredient list are valid. Short of 'eye of newt', he is really pushing it. But once you get through the technical side, you can make viable substitutions. And the stuff such as 'celtic' sea salt, and 'Manodori' balsamic is more to make you aware than to be a requirement, same as the wine suggestions. You can use English sea salt (which has the highest nutrient count) or any balsamic at least sixteen yrs. old. The value of this book is that these dishes work very well. My test cases (read: guests) responded very well in every instance. This stuff tastes good and feels good to chomp on. If you are concerned about nutrition and health, it all seems good on all counts. This is food you cannot make any other way without brute force and primitave tools. While the photos are good for coffee table art, the real value is to people like me, who have no sense of presentation and sling hash as a Jackson Pollack (sic, my heritage) imitation. If you are so inclined to spend the time and cash, you will be pleased.
Rating:  [5 of 5 Stars!] |
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