Salt & Vanilla: A Cook's Book of Edible Art with Stories
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This book caught our attention because it is the work of a private chef, writing about the food he prepares for his clients.
It occupies an unusual niche, in which the author offers imaginative, meticulously prepared food, beautifully plated and photographed. While many restaurant books do so as well, as a private chef, Judd Servidio is free to switch between cuisines. Indeed he is expected to be versatile as he prepares meal after meal for the same people.
Although this is not a vegetarian book, vegetables play a significant role in many of the dishes here: turnips with persimmon, turmeric, and anisse hysop; tomatillo, strawberry, fig, and avocado salad; radishes with pistachio, mint, and deviled egg sauce.
Also included are fava bean gnudi with lemon and mushrooms; sole with pea puree, kimchi, and brown butter sauce; snapper with habanero leche de tigre; lamb shank with pistachio, dill, and moussaka.
Among the desserts: nectarine tart with jam and sorbet; coconut, basil, and macadamia shortbread; parsnip crullers with coffee mousse.
Adroitly nimble.
Hardcover. Color photographs throughout.
