A TWIST OF THE WRIST
BY NANCY SILVERTON AND CAROLYNN CARRENO
Review by Barb & Ron Kroll
A Twist of the Wrist
(Knopf) ISBN 978-1400044078 1400044073
By using products that come in a jar, can, bag or box, A Twist of the Wrist recipes require less than 30 minutes to prepare. With the cookbook's shortcuts, readers can create gourmet meals at home with less time cleaning, chopping and cooking.
By creating simplified recipes, Nancy Silverton gives readers quick and easy alternatives to take-out food and the ever-growing trend to home meal replacement. She wants people to be proud of meals they prepare using packaged ingredients. Because these recipes take less time and work, readers will cook more.
Many of the eclectic mix of delicious recipes are contributions from fellow chefs, restauranteurs and food magazine editors. To ensure realistic ingredients, Nancy shopped in supermarkets, gourmet and import stores — and tasted everything.
The Introduction provides an equipment list along with general tips and hints. Twist Essentials summarizes basic ingredients from breadcrumbs and tomatoes to onions and beets.
Thirty-eight close-up and full color photos provide delectible illustrations.
Each of the 137 recipes begins with a descriptive introduction and preparation time. Ingredients and detailed procedures are typically less than a page.
The front of the cookbook offers advice on seasoning, shopping and equipment like mandolines and immersion blenders. Besides Nancy Silverton's recipes, A Twist of the Wrist features easy-to-follow creations from chefs like Charlie Trotter, Sara Foster and Mario Batali. At the end of the book, there is a list of Internet and mail-order sources for unique packaged products. A glossary of staples defines items like arbol chilies and harissa.
Bombay Bhel Poori (Crunchy Indian Snack with Fresh Tomatoes and Onion). Spicy Black Bean Soup Topped with Shrimp and Avocado Ceviche. Orzo with Dried Porcini Mushrooms, Radicchio and Aged Balsamic Vinegar. Chorizo, Potato and Spinach Frittata with Crumbled Fresh Goat Cheese. Crostini with Fresh Ricotta, Artichoke Hearts and Currant-Pine Nut Relish. Skirt Steak with Mediterranean Herb Butter and Garlicky Broccolini. Pepper Jelly-Glazed Boneless Pork Chops with Steamed Baby Bok Choy. Tandoori Chicken with Couscous, Cucumbers, Mint and Green Masala Yogurt. Buttermilk-Fried Oysters with Pickled Vegetables and Chipotle Mayonnaise. Creamy Greek Yogurt with Orange Marmalade, Orange Sherbet and Amaretti.
- Guest Chef Contributors
- What Makes a Meal
- A Note on Seasoning
- Pasta and Polenta
- Traditional-Style Entrées
- Beef and Veal
- Twist Essentials
Original dessert chef at Spago and founder of La Brea Bakery, Nancy Silverton has authored and co-authored other cookbooks: The Mozza Cookbook, Nancy Silverton's Sandwich Book, Nancy Silverton's Pastries from La Brea Bakery, The Food of Campanile, Nancy Silverton's Breads from the La Brea Bakeryand Mark Peel and Nancy Silverton at Home: Two Chefs Cook for Family and Friends and Desserts.
Carolynn Carreno has co-authored 100 Ways to Be Pasta, Fresh Every Day, Once Upon a Tart and The Mozza Cookbook.