Charmian Charms

The Messy Baker: More Than 75 Delicious Recipes from a Real Kitchen by Charmian Christie
My rating: 4 of 5 stars

The Messy Baker title gave me hope, so I asked for a review galley of this cookbook, which Rodale was kind enough to grant through netgalley. My hope was justified; The Messy Baker delights the heart of someone intimidated by the "weigh-it-for-precision" philosophy of baking that's been in vogue. The Messy Baker does not refer to flinging flour around the kitchen with abandon (although, why not, if you clean it up?); it's for those of us that like a little wiggle room, room for flair. For those of us who think of recipes as guidelines, not commandments; for those of us without a kitchen scale. And possibly more experienced bakers will find inspiration here, as well.

Charmian Christie has the perfect tone of "Come on, let's try this!" The recipes themselves are clear--and most fit on one page, which is great. There's a lot for beginners, here. There's a kitchen supply list; there are tips for "when" things go wrong and tips for "making do;" there's encouragement, and a lot of celebration of the fun that can be had in the kitchen. Charmian celebrates the sensuality of cooking; the chapters are arranged by sensory experience: crumbly, sloppy, drippy, etc., and she describes the way the dish is supposed to taste. Her stories are interesting, too. Also, lots of savory stuff! For those of us who don't bake because they don't crave sweets, the book is a treasure trove--and the sweet recipes have some layers: Blueberry-Lime Cornmeal Muffins. Yum. Piglet Biscuits--with cheese and bacon!  And I really like the aioli and gremolata variations.

Charmian has a blog also (messy baker.com) and The Messy Baker book will go on my foodie shelf! I'm betting if she wrote a memoir or novel with recipes, I'd give it five stars. Recommended for both cooks and foodie readers.


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Forking Fantastic Book Review

Forking Fantastic is forking fantastic!
When a book says, "Put the party back in dinner party," I expect great and funny things, and the authors do not disappoint.

Perhaps the book is best read with a glass of wine to hand (and mouth). I read the book in smorgasbord format, delving in here, diving in there, pausing in slight consternation (over the lamb, I don't do lamb--but hey, I might try it for a party. One could certainly use two meats at a big enough party!). I read the Intro, then jumped in; only now as I write this review did I discover the first chapter, "Pep Talk," in which the secret powers of cooking for others are revealed: Sex! Art! Power! But I am the cook in my household; I knew that.

Quotes: "Spatchcock: Another word we put in just because we like saying it." (It's Britspeak for butterflying.) "Raw chicken=napalm." From the recipe for Passion Fruit Curd: "Contrary to all cooking logic, more jam does not make it better--believe us, we've tried." "...give a few shakes, just to the point where you start getting embarrassed about the jiggling in your upper arms." Is this too many for reviews? "If only 'Nineteenth Nervous Breakdown' were just an awesome song by the Rolling Stones (re: entertaining.)" I have two favorites, one that is too long to retype but involves sausage gravy and a kindly farm wife--and: "... this is probably the secret of entertaining in a truly grand style: Jump in blindly. Julia would have approved. (Though be warned about the F-word, there's lots of it.)

The authors write both to cooking and entertaining novices and those with experience. They provide wine advice, definitions, and the lovely "learn from our mistakes" asides. There are lots of asides in this book, but I like that. There are also tips on "horde management" and kitchen equipment. I enjoy the relaxed style, as if one of your neighbors were there in your kitchen with you. The design of the book is great as well, allowing you to pay attention to the recipes only or to divert to other matters. Especially great is the fried chicken recipe, formatted for a few friends (1 chicken) or thirty (8 chickens) under the heading, ARE YOU INSANE?

My top recipes to try: Spanish Tortilla with Saffron (amazingly, this is not a flat substitute for bread, but a riff on a frittata!). Overnight Chuck Roast. Fish with pomegranate molasses (okay, the recipe's not in the book, but the suggestion is. I can wing it.). Baci di Ricotta. Step by step recipes, step by step party set-up, this book revives my dreams of the international cooking club I started with my friends in middle school.

Please, please please, Tamara & Zora, come over to my house & play! I, too, keep Jiffy Cornbread mix in my pantry. Behind the wine. And please bring Dapper Dan.

I have recommended the book to my local library system and friends, but I will not be loaning it to anyone. It's mine, all mine. Disclosure: I won the book on a goodreads.com giveaway. Thanks!