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Cypress
Not only is this a cookbook, it's a crash course in enhancing your culinary skills. Executive Chef of Cypress, a Lowcountry Grille, Craig Deihl, imparts valuable information to help us get creative in our own kitchens. This fine restaurant is in Charleston, South Carolina, and offers a wonderful-sounding selection of "global-fusion" food. Take for instance Crab Cakes with Truffle Essence Arugula and Sweet Corn Purée, or Chilled Pea Soup with Lobster and Mint Vinaigrette, or Carmelized Fennel, or Key Lime White Chocolate Cheesecake (for me, the most tempting recipe of all). Chef Deihl works around pairing ingredients and noting flavors - hot, sour, salty, sweet, and bitter. Some dishes I thought odd - Avocado Soft Shell Crab Roll with Black Spanish Radish and Black Bean Soy, or Almond-Fried Goat Brie with Cranberry-Walnut Chutney and Bitter Greens. I just think there is too much going on at once. I like what Chef Deihl says in his intro: "Test the recipes and recommendations that follow. Mold them into your own kitchen environment and adapt them to your region's produce, meats, seafood, and specialties." I don't think I've heard it put quite this way, and I found his words inspiration to seek out my own "local-fusion" foods. Contents include: Stocks; Raw (I've never ever been tempted by raw fish and meat); Appetizers; Salads and Cheese; Soups and Stews; Fish and Shellfish; Poultry and Fowl; Meats; Accompaniments, and Desserts. There are also sections on Cooking Techniques, Testing and Measurements, and Wine Pairings. I do think it's time I trotted off to the eastern states for a personal sampling of southern food. Beautifully illustrated. No nutritional guides. See my review of his other restaurant cookbook, Magnolias.
by Craig Deihl
Gibbs Smith, Publisher
ISBN 0-941711-88-9
Published April 2007 - Hardcover - 256 pages - $34.95
Conclusion - Exciting new ideas.
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