Instinct, intuition, and irreverence: actor Michael Campanella demonstrates their importance to culinary satisfaction in this appealing and published self-published book.
Campanella presents his approach to instinct, intuition, and irreverence with distinctive enthusiasm. That enthusiasm is backed up, however, with notable detail and direction. This 235-page book contains only 40 recipes, every one of them supported by clear cooking instructions as well as discussions of such factors as qualities of different ingredients, the importance of adapting recipes to seasonal availability, and the culinary science behind a particular technique.
His recipes are wide-ranging: chili dip and macaroni salad; seafood paella and pappardelle with duck confit and pomegranate; rack of lamb and ravioli with braised collard greens. It’s a line-up that seems inspired a week’s worth of dining out, but all of it back up with practical information for the kind of cooks who have also dined well but are inspired to try their hand at something similar at home.
Paperback. Color illustrations throughout.