MADreads

Fancy foods without the fuss

August 3rd, 2007 Molly - Central

I am always looking for first-rate recipes that appear to be fancy but only involve minimal effort.  By minimal effort, I mean fewer than five ingredients (not including basic seasonings like salt and pepper) and very little chopping.  I think I have found my new bible! 

The Amateur Gourmet by Gini Anding and Amy Page* is a cookbook created by normal people* cooking in normal kitchens with normal utensils and equipment.  No need for specialty grinders or chef’s knives - you can actually make all of these recipes quite nicely in your kitchen!  Figs in Bacon (two ingredients, possibly three with a variation), Asparagus Salad (three unfussy, fresh ingredients), even Ham Steak in Burgundy Sauce (only eight ingredients, five of which are ginger, water, butter, sugar and the aforementioned burgundy) are just a few of the simple, yet inspired recipes included.  

These recipes are not compiled from canned, boxed or bottled ingredients.   These recipes are truly uncomplicated, gourmet recipes made from easy to find, fresh, ingredients.  I still believe that the Joy of Cooking is the best all-around cookbook out there, but sometimes you don’t have 14 hours to slowly braise and simmer a roast.   With The Amateur Gourmet, you can have Chicken Santorini with tomatoes, artichokes and feta cheese in just 15 minutes!

Organized by type of recipes (appetizers through side dishes) and with very comprehensive appendices and index, this book is easy to use as well.  The instructions are clear and short.

*The only caveat about the “created by normal people” statement, though, is that Amy Page is actually a book character - an investigator in Gini Anding’s Witness mystery series.  Amy is writing a cookbook in the series and through Anding’s skill and taste testing, this fictitious book became a reality.  I have never read the Witness books, so I don’t know if Amy is a great cook in the books.  However it came to be, though, The Amateur Gourmet makes a great staple for any home cook.

Entry Filed under: Nonfiction