Buckle up and prepare for a wealth of information, chef mates! These about-to-be-showcased books highlight many great lessons: always keep your life skills sharp and your knife skills sharper; know your past before you conquer your future; and dishes of yesteryear have stories that have crossed lands far and wide. Saving the best for last, my all-time love— how fortunate accidents become everyday favorites as we get creative pairing spices, extracts, and deep flavors.
Daniel Patterson and Mandy Aftel's quick read, The Art of Flavor, brings a wealth of information with terms like "earthy" and "sweet" to describe flavors that bring depth. They go deep down into the hallows of food knowledge, explaining how certain ingredients evolved the world over into fan favorites today. Patterson and Aftel describe, "the first definition of taste is to judge while the second meaning is culinary." Dishes need ingredients to help carry flavors throughout, to work together, and help bring out the essence of what you are serving. It takes years to perfect a recipe. The Art of Flavor’s necessary musts: play with your food to bring out the flavor in dishes, and the order and timing of adding ingredients during your cooking routine can maximize flavor.
When you thought you'd heard all the tall tale stories in the kitchen about fortunate accidents, nope, Serendipity by Oscar Farinetti comes along. Chef mates, you'll relish how Kung Pao became today's superstar dish—read along to witness how a blast of creative thinking in food history transpired into a worldwide change celebrated today. While some chefs take credit for these kitchen discoveries, others were servants of great leaders who didn't want to put their heads on the chopping block. Scouring through the first couple of chapters, it's interesting how food history continues to affect how we cook today. Sometimes, we think that one person stumbled upon an innovative idea for a recipe. In contrast, usually, it's a combined effort. Many others have gradually trialed and errored before the recipe is a hit. Great book!
Look inside John T. Edge's book, In The Potlikker Papers: A Food History of the Modern South. He chronicles how the roots of native Southern dishes run deep for black and white folks. His book depicts how soul food is a gift learned from the enslaved of America. Even though some ingredients were considered a line in the sand, soul food brings folks together. These are changing times, and feelings remain strong in the Old South, even post-segregation. Discover the blend of cultural influences, take a flavor tour back in time, and savor the South.
Personal Note:
Some subjects make readers uncomfortable, but that's not how I nor how these book writers want you to feel. History is essential so civilizations can learn from their mistakes and not repeat them. Erasing and changing history to make it easier is not the answer. By under-rating history, all those who have fought hard for our freedoms will have done so in vain, and the lesson in the story will be lost. We must look back so that we may move forward. Hand in hand, we can make our future brighter and equal for all.