On my way to work this morning I was listening to Wisconsin Public Radio, specifically the Kathleen Dunn Show. Kathleen's guest was the author Micheal Pollan, and he was speaking about his most recent book Cooked which we will plan to add to our collection here at the Town Hall Library soon. We own many of Pollan's other titles, and I taught The Omnivore's Dilemma when I was at UW-Waukesha, so am quite familiar with Pollan's content and style. I feel on the topic of food, Micheal Pollan adds much to the universal conversation, and gives one much to contemplate.
I took this chance encounter as a sign that I should write my next blog entry today, as the book (yes, I am actually writing about a book this time, not a DVD!) I want to talk about is Cooking From Above Classics. I had never seen a book like this before, and I truly love it!
I am a very visual person, and much of my learning style falls in the visual spectrum. The photography in this book, including the layout, is just exceptional for a visual learner. My son Sam, who moved into his very first apartment last October, will be getting a copy of this book for his upcoming birthday, because it so perfectly shows exactly what you need to do to cook each dish. All the cookbooks I grabbed off my shelf at home for him before his move cannot compare to what this cookbook will mean to him. Cooking From Above Classics will empower him to cook, and will guide him each step of the way!
Personally, I am looking forward to giving the Oven Baked Ratatouille and the Pasta with Lemon and Creme recipes a try. I am not a great cook, and as I explained to one of Sam's girlfriends a while back, I feed people. But I do love cookbooks, and I hope someday to be able to take the time to use all those lovely recipes I've collected to create savory dishes that appeal to the eye as well as the palate.