160 pages; No photographs or
Published by William Morrow/Harper Collins, NY, NY, June 2003
Reviewed by William Koper for Good Cooking, May, 2003
I approached this book eagerly as a fan of all things pork- if every recipe calls for bacon, that's a good start in my book- but I quickly realized to my chagrin that there are NO good tomatoes to be found anywhere at this time of year. As the author notes in her section on ingredients, "hot-house tomatoes just don't cut it." So faced with the utter impossibility of actually making any of the sandwich recipes, which ranged from straight-forward to funky to "out-there" (you'll never find smoked salmon on my BLT), I decided to try some of the recipes that required cooking the tomatoes. The Pasta with Tomato Wedges, Bacon and Shredded Romaine, didn't work out too well. saute ing didn't help my poor tomatoes' mealy texture, and the low water content meant I didn't have enough sauce to dress my pasta. I will say that the Romaine was an interesting contrast to the hot pasta dish, and aside from being a little bland, the flavors were decent. The Potato Onion Soup, utilizing canned tomatoes, worked well enough although I found that the soup benefited from the addition of some dried oregano and thyme. Overall the recipes were clear and easy to follow. The ingredients section gives a good overview of all the elements in the equation. I only wish I had some real tomatoes.