Cocktail Cuisine by Tony Botella is a super low impact way to bring a big impact to your next cocktail party - huh? What I mean is that the dishes in the book are visually striking, the flavours are clear and concise, yet most of the recipes involve only a handful of ingredients - how much food can you fit on a spoon or a stick anyway?
The beauty in these dishes is that the nature of the food style necessitates not only simplicity, but careful consideration of the flavours involved and loving execution of the preparation to get the maximum effect from each ingredient. Indeed, working through a selection of dishes from this book would be a great way to sharpen your everyday cooking skills and an exercise in resisting the urge to overthink a dish.
Chef Botella gives an extensive range of dishes to fit almost any style of event. Foie bonbons, confit escargot, truffled yougurt, roast chicken "popsicles" and more. The photos in the "Glasses" section should be enough to make you want to try your hand at it.
Do you sometimes shy away from an unfamiliar recipe when presented with a list of ingredients resembling a shopping list, have no fear. Need a couple unique ideas to jazz up your menu? They're here. CHECK IT OUT HERE.
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