I just finished reading Waverly Root’s “The Food of France” and it was a delightful read on a country whose food I love and respect. I also realized upon reading this book that it is the basis for all the regional French lectures we present at Cook Street. So if any of you are planning to attend Cook Street’s 180° program, this book along with the “Food of Italy,” which I have just started reading, should give you a leg up on those lectures. I was also impressed with how much of the content I already knew. I’m sure I won’t feel the same about the book on Italy.
I was checking out Dave Arnold and Nils Noren fascinating blog Cooking Issues and landed on this primer they wrote on Hydrocolloids. This a detailed explanation on how all these different gums and thickeners work. Dave has great way of explaining this fairly complicated topic and I thank him for making it available to all that are curious.
The new group of students just completed their first 180° fine dining event this past Friday. The menu featured the food of Fruili which is in the northeastern portion of Italy bordering Austria and Slovenia. This is hearty mountain fare with hints of the spices used in Venetian cooking.
The students performed well for their first dinner and I am sure they will excel on the next dinner which will be a French Christmas celebration on December 10.