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Joachim Splichal's Patina Cookbook: Spuds,…
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Joachim Splichal's Patina Cookbook: Spuds, Truffles and Wild Gnocchi

by Joachim Splichal

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Recently added byAuntie-Nanuuq

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This book, the recipes, the photographs, the layout did Absolutely Nothing for Me except to make me glad that I never spent the money or time to eat here.

I do not care for trying-too-hard-to-be-artistic B&W photographs. I do not like trying to read small fine script on vanilla yellow pages, especially if it is information that I night need/want to use later. I do not complicated recipes. Nor do I like "Nouvelle Cuisine", it leaves me hungry, wondering what I've just tasted, and wanting to eat real food.

The recipes are definitely for the dilettantish upscale nouveau riche...and difficult to make That sure leave me out.

Maine Lobster "Harahan" w/ White Bean Mousse and Ham Hocks? Really?

Potato Oyster Ravioli w/ aged Zinfandel Sauce? No thank-you very much!

Sculpin w/ Zucchini Mousse (blech) and Chopped Plum Tomato Sauce? Um....no.

Terrine of Artichokes w/ Roasted Garlic Cloves & Hollywood Roof-Dried Tomatoes? The latter, what are those? Not to mention this was pretty unappetizing looking.

Odd Potato Plaques w/ Salmon in Lasagna Form w/ Littleneck Clam 'Vinaigrette'? Nope.

Layer Cake of Odd Potato Chips & Smoked Sturgeon w/ Horseradish Sauce? Still no!

Small wonder this book ended up in the book sale. ( )
  Auntie-Nanuuq | Jan 18, 2016 |
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