Hardcover: 336 pages
Publisher: Olive Press; First Edition edition (October 25, 2011)
Product Dimensions: 9.5 x 1.4 x 11 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review: 4.0 out of 5 stars See all reviews (46 customer reviews)
Best Sellers Rank: #464,806 in Books (See Top 100 in Books) #233 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #2025 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional #5685 in Computers & Accessories > Computer Accessories > Printer Ink & Toner > Inkjet Printer Ink
The Voltaggio brothers are the next generation of fine dining standard bearers. This book has a fascinating intellectual pedigree- modernist cuisine, the farm to table movement, the 'new American' cooking, all paired with a global palate of flavors rooted in classic french technique. Nori and truffle Brioche made with goats milk, for example, or dishes relying on foraged morels and asparagus. It is a wonder and a joy.Its useful to put this book in a bit of historical context. The last twenty years or so have seen a revolution in the American culinary world. Arguably, the revolution began with Wolfgang Puck. Not only did he create many dishes that have since become cliches (many of them combining European and Asian flavors), he became synonymous with the products he sold. Fine dining meant more than French Haute Cuisine, and the chef became an inspirational force in American cooking. Volt ink is a product of a generation of chefs who grew up under the intellectual influence of chefs like Thomas Keller, Charlie Palmer, Tom Colicchio and Wylie Dufrense. The techniques are both modernist and traditional. The ingredients are selected with an intense focus on seasonality and quality, with all excess stripped away. The dishes combine global influences in terms of flavor pairings, ingredients and aesthetics. Its far, far too early to say if this book will have the sort of impact the French Laundry Cookbook did (and does), but at the very least it is a worthy companion to that lofty work.A few caveats.
When I first saw the "Volt, Ink." Cookbook at a Williams-Sonoma store, I turned to the index and looked for terms such as "sous vide," "vacuum sealers," or even "liquid nitrogen" (one can always hope). Not finding any of those terms, I almost passed it by -- after all, I have the monumental Modernist Cuisine set, Heston Blumenthal's Big Fat Duck, all of Thomas Keller's books, Ferran Adrià's tome, Grant Achatz's Alinea, and another 12 linear feet of other cookbooks from Escoffier to Momufuko.But flipping through this effort by the Voltaggio brothers, I was quickly impressed by the beautiful photography and the stunning plating, as well as by the complexity of the various dishes, many of which combine as many as six different preparations into one harmonious whole, e.g., the recipe for Lobster, Forbidden Rice, Carrots, Sunchoke Puree, and Carrot-Tarragon Vinaigrette.Each recipe lists the necessary equipment, as well as the ingredients. Many, and perhaps even most, suggest using a thermal immersion circulator, although a simple CrockPot or rice cooker, together with an inexpensive controller such as the Sous Vide Magic would do equally well. Likewise, although a chamber vacuum or a FoodSaver style vacuum sealer would certainly be desirable, a home chef could get by very well using a ZipLoc bag and the Archimedes principle, wherein the bag containing the food is submerged in water until all of the air has been squeezed out, and then seal the final corner. (Eureka!
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