ON SALE: SEPTEMBER 09, 2014
Pages: 128 | ISBN: 978-0-8041-8517-2
Milton Crawford
This cookbook is designed for the drinker that comes home with anything from a buzz to barely standing and is hungry but did not stop at Taco Bell or Burger King on the way home, but rather would like to prepare a fresh, homemade meal.
The book opens with a series of scenario’s to help the reader determine just how drunk he/she may be. Right after this opening, the reader is presented with a list of “super-ingredients” to have on hand to prepare the recipes. This is kind of where I start to doubt the usefulness of this book. The list includes: Indian spices, pickled eggs, gherkins, cornichons, lemongrass, Bloody Mary mixer, fish sauce, etc. Quite a few of these are not common staples, so to just have them on hand for drunken cooking seems a bit farfetched for me.
The book takes (seemingly) easy recipes and makes them far more complex to utilize while intoxicated. Take Twice Baked Potatoes (page 94). The recipe calls for: curry paste, cheese and peas, and then add finely chopped chives, prepare recipe and serve with: 1 red chili, Greek yogurt-green salad. This recipe might be delicious at 2:00 a.m., however, if you don’t speed it up with the microwave, by the time this potato is cooked, the inebriated may have 1) fallen asleep or 2) finished off a bag of Lay’s potato chips while waiting.
The Twice Baked Potato recipe is one of the simplest in the book. Chicken Tikka Kebabs, Calcutta-Style Sikh Kebab Rolls and Chicken Livers, Bacon and Mushrooms on Toast are considerably more complex.
It’s not that some of the recipes wouldn’t be delicious prepared any time, I just feel that I won’t personally be using this book after the midnight hour.
| “I received this book from Blogging for Books for this review.” |
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