Poole's and its chef Ashley Christensen are becoming one of the iconic successes of the new American cuisine. Often despised in Europe for its lack of sophistication, the chefs on the other side of the ponds worked hard and succeeded to change the stereotypes about the US food culture.
The book is attractive not only for the interesting recipes and the story behind them - mostly happy childhood tasty memories - but also for the mouth-watering pictures, here to prove that, indeed, you should give a try to the recipes.
This foodie version of the American dream, Poole's in Raleigh, means also a different philosophy when it comes to creating new dishes: 'For each and every dish, we start by breaking it down, piece by piece and examining it, from the ingredients on up through every single step. We pay meticulous attention to the details to make sure every thing is in balance and the final product is absolutely delicious while still respecting its identity and original story'.
Labeled mostly as 'Southern kitchen', the cuisine tasted at Poole's go beyond any geographical attribution. It uses an eclectic mix of spices and ingredients, it creates new food habits and explore new tastes. What do you think, for instance, about 'popcorn with Dijon, olive oil, and Parmigiano Reggiano'? Or 'thuna tartare with Piment d'Esplete and cucumber'? Or cornmeal fried okra with tabasco mayo? I am particularly tempted by the watermelon with avocado, goat cheese, basil and sweet onion, featured on the cover. The recipes presented cover all the usual meals, from the entrees to the cocktails and sweets. I must confess that maybe there are too much liver-based recipes for my poor taste, but this is my one and only problem. As for now, I wish I have the strength to test the challah bread pudding with whiskey, apples and sour cream. Because it is never too late to try something completely new in your life.
Disclaimer: Book offered by the published in exchange of an honest review
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