Food Blogger Ashley Blom explores dozens of mysteries that have dominated kitchens and dinner tables for centuries. This is a book I wish I had years ago. I recall a demo I did for my culinary students that used a technique that I learned in culinary school involving opening a coconut. The established way had me using the hilt of a very sharp chef's knife and bringing it down in force atop one of the fruit's trio of eyes. The blade ended up cracking off the handle and shooting about 10 feet across the lab. While quite comical, it could have ended disastrously if the blade impaled one of my students. Needless to say, I haven't conducted a coconut demo since. Now thanks to another possible method brought forth from this book, I'm willing to give the coconut another go!
A very short read, both in size and length, this 2017 guide from Quirk Books would make a great gift for the foodie in your life. Pair it with a bottle of wine and you've got an exquisite house warming gift. Add a portrait of Ulysses Grant or Ben Franklin inside and you've got an informative graduation gift that might help bring another lost soul into the world of food and fine dining. Just overlook the millennial slang peppered throughout these pages.
Featuring tips for food prep, table etiquette and how to interact properly when challenges arrive dining out or as a dinner party guest, this should be required reading. Everybody eats. But not everyone knows just how to do it. I've been in the culinary industry for nearly 2 decades and I learned new tips and tricks here. This is definitely going to be a reference book for me to use in my culinary lesson plans.
Worth Consuming!
Rating: 9 out of 10 stars.
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