“Cooking isn’t about following directions to the letter; it’s about building a foundation of basics and trusting yourself to use them,” Ithai Schori and Chris Taylor with Rachel Holtsman write in the introduction to their cookbook, Twenty Dinners.
At two hundred pages and seventy-two pages, this hardbound targets those interested food recipes comprised of full dinner menus. With a fifth to full-page, full-color photographs that cover most of the completed dishes, there are over seventy-five recipes.
After an introduction that includes the authors’ stories, the book is divided into four sections based on the seasons, each containing five dinner meals with listings of corresponding recipes. The ending has techniques, terms, handy advice, tools, pantry tips, shopping for ingredients, acknowledgments, and an alphabetical index by topic, not the name of the dish.
Beginning the first chapter on Fall, five complete meals are introduced, often including a complimentary drink and dessert. Each dinner has a starter page of the menu and suggested alcoholic beverages. Some of the chapters include additional inserts on wine, a home bar, coffee, pickling, ramps, tomatoes, and pate.
Each dinner menu states the concoction selections. Recipes usually start with the drink first, followed by an appetizer, main meal, side dish, and dessert. Serving size is under the title with a paragraph about the dish. Ingredients are in used order with instructions in paragraph format. No preparation time and caloric content are given.
One mouth-watering meal might be Summer’s Dinner #18 comprised of lavender-goat cheese crostini with peaches and mint as the appetizer. Fire-roasted trout with grilled figs and quinoa salad with grapes and hazelnuts are the main dishes. The dessert choice is berry-blood orange trifles with sunset spot to drink.
With twenty different combinations already organized, the book takes away the angst of what unique meal choices to pair together when having company for dinner. These longtime friends focus on being laid back as they entertain their guests with tasty meals, offering the reader seasonal options of complete dinner menus.
Former restaurant cook, author Schori is also a photographer and videographer. Author Taylor not only has been cooking since he was nine years old, but he also is a musician, producer, songwriter, and a member of an indie rock band.
Thanks to Blogging for Books for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.
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GRAMMARLY was used to check for errors in this review.