Synopses & Reviews
Countries all over the world have their own kind of"rustic" food -- simple, thrifty, hearty, unpretentious, and full of flavor. Earthy and tantalizing, rustic is the kind of food that memories are made of, passed down through generations of grandmothers and aunts to daughters and sons.In The Rustic Table
, IACP Award-winning author Constance Snow re-creates flavors from more than twenty-five different countries with more than 200 recipes for starters, sides, entrées, and desserts.
For breakfast, try West African Spice Doughnuts, Vietnamese "Happy Pancakes," or Swiss Fruit and Mixed-Grain Porridge. Lunch and dinner possibilities include light entrées like Asian-Style Noodle Salad with Spicy Sesame Dressing and French Vegetable Soup with Basil and Garlic, as well as hearty dishes such as Korean Grilled Beef, Native American Planked Salmon, and Greek Lamb and Bulgur Meatballs with Cucumber Yogurt Dip. And there's no dessert like a truly rustic one: Creole Praline Bread Pudding with Warm Whiskey Sauce, Thai Sticky Coconut Rice with Mango and Mint, or Shaker Lemon Pie.
The Rustic Table is a real taste of really easy rustic food. This is a cookbook for home cooks who enjoy using ingredients as close to nature as possible and who want to prepare food with ingredients that are easy to find and recipes that involve just a few quick steps.
"This latest effort from the author of the IACP-winning Gulf Coast Kitchens is all over the map in more ways than one. Snow collects recipes from around the world, but they're connected by the most tenuous of themes: rusticity and simplicity. Fair enough but the range is so wide that readers may end up feeling baffled, with Chinese Rice Porridge, or congee, appearing only a few pages away from Campfire Brook Trout Wrapped in Bacon. True to Snow's word, most dishes are fairly quick to prepare, but plenty of gussied-up fare, such as Risotto, which requires 30 minutes of constant stirring, and Figs and Field Greens with Pancetta and Fig Vinaigrette more likely to appear on the table of a yuppie than a peasant is included. There are some unusual choices, such as Black Pot Roast with Coffee-Gingersnap Gravy, and Greek Lamb and Bulgur Meatballs with Cucumber Yogurt Dip, but many others, such as recipes for plain old pesto, hummus and even hamburgers, are ready for retirement. Savory and sweet pies are lumped together in a chapter that includes Peanut Butter and Pretzel Pie made with cream cheese and melted butter. Then there's a dessert chapter, which boasts Pillsbury Bake-Off Orange Kiss-Me Cake, the winner from 1950, and Milky Way Cake sweets that certainly stretch the definition of rustic. Agent, Liv Blumer. (On sale Mar. 29)" Publishers Weekly (Copyright Reed Business Information, Inc.)
About the Author
Constance Snow has been a freelance writer for more than fifteen years. She is the author of five books, including Gulf Coast Kitchens: Bright Flavors from Key West to the Yucatán, which won a 2004 IACP Cookbook Award in the American category. Her food and travel stories have appeared in numerous publications, including the Los Angeles Times, the Miami Herald, National Geographic Traveler, Bride's magazine, and Country Inns. Since 1995 she has written two weekly cooking columns for the New Orleans Times-Picayune. She lives in New Orleans.