it’s friday! the last friday in september and a lovely fall day. actually the fall weather is still a bit slow in coming on and i have worried about my cool weather crops that prefer lower daytime temps. i’ve been bitten by the fall bug this weekend however, and am tempted to set aside some time to bake something and get to making that fall wreath for the door (subject of a future post). i’m also in the middle of a Pantry Project that really needs to be completed (also the subject of a future post) so i’m not sure yet whether that will win out over my desire for pumpkin cookies? cake? muffns? or not.
now to a cookbook review…
it is no secret that i love to cook. i love to cook with recipes. i’m not usually one to strike out on my own and attempt something original, i like to go by the book. i do though have a small kitchen and i have never seen the point of owning an entire library of cookbooks that are never used, so i am very choosy about what goes on my single cookbook shelf above my sink. i like to choose books that are a resource on one specific type of cooking (say french bistro or breads) or an excellent general resource on the basics. neiman marcus taste by kevin garvin is one of those great general resources.
how i came to own it: this was given to me a few years ago as a christmas gift from my sister.
why it stays on the shelf as opposed to being relegated to the “give away” pile: in addition to this being a beautiful book (it could sit on a coffee table) it is loaded with some amazing recipes. while not exhaustive, it does contain a wide variety from appetizers, to salads, entrees, and desserts. i have to say their cookie recipes are exceptional (orange marmalade cookies anyone?). the majority of the recipes are taken from helen corbitt’s (the original food director of neiman marcus in the 5o’s and 60’s) files and updated by the current director kevin garvin, along with some family favorites of his own. i had the privilege of lunching last year at the flagship neiman marcus and passed garvin in the elevator wearing his chef’s whites. i did not have the nerve to tell him “i have your cookbook!!” but i did stare in a most pop-eyed unladylike fashion.
to whom i would recommend this book: a fellow foodie. someone who enjoys cooking as well as presentation. this is not for someone who counts calories, or is on a restricted diet; and while the recipes are rated according to skill level, this would not be for someone just starting out in the kitchen.
i would also add: nearly every recipe is photographed, the book contains a very interesting history about the neiman marcus restaurants. and just for what it’s worth and just in case you were wondering: the book does not contain the recipe for the (urban) legendary $250 neiman marcus cookie.
my rating: four spoons (out of five)