Bistronomy

*Apologies to all re-reading this. WordPress has been a complete nightmare. It wrote my Bistronomy review over my latest book buying guide and has now deleted the review completely. So this is the same. But different. Send patience and coffee my way, please!*

bistro

Bistronomy – Katrina Meynink
Murdoch Books – 2014
Photography: Luke Burgess

Bistronomy is about flavour not fuss, it’s about roots and originality.

Bistronomy is not your usual cookbook, it reflects bistronomy as a whole which makes it innovative, exciting and fresh.

I wouldn’t in fact make all of the recipes in this one, but I love reading through them anyway. There is a wide variety of very simple to really quite complex dishes in the book. The range of techniques used, as well as the array of flavours is amazing. It’s an easy cookbook to read with clear fonts and clean styling. Some of the recipes could use more detail in the instructions to help get you through the steps but there is definitely something for every level of home cook here.

Not one chef, but many, provided recipes for the book. Meynink did a fantastic job of pulling them all together and making them into a cohesive whole. Few recipes in Bistronomy have alternatives provided so a bit of shopping is required and sometimes quite unusual ingredients are needed. There are lovely spotlight pages dotted throughout the book on bistronomy chefs, ideas and restaurants and because it’s not all in one big chunk it makes it much easier to read. This is a real and fun insight into how bistronomy works and why it’s so popular.

The images are gorgeous, you could just look at it over and over again without ever needing to cook from it! It could do with more images of the dishes – some pages have beautiful photos next to the recipes but not of the food, with such novel ideas being used it would be great to see how they turned out when they were made by the professionals.

My favourite dishes were the Venison Tartare; the Short Rib of Beef, Chilled Normandy Apples, Country Style Cider Jelly; the Ricotta, Plums and Lavender; and the Caramelised Pineapple, Pine Needle Syrup and Pine Nut Brittle. And the whole Sweets section is pure heaven, I want to eat all of them. Twice over.

Bistronomy is not just a cookbook, it’s a book about food, about how bistronomy works. Whether you love cooking or eating, this is a wonderful book to have.

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