Potatoes are not generally viewed by the masses as a delicacy and this staple of many households is given a makeover in this reference book. The photography by Grant Symon is breathtaking and the text leads the reader through the history, growing tips, varieties (potato portraits), and recipes (simple, classic and new).
Some of the recipes (again beautifully illustrated) are a little out of reach for even the most adventurous home cook and a little pretentious for my taste, but perhaps I have missed the point and this compilation of recipes, contributed by a selection of top chefs from around the world, was meant to be consumed by the eye alone?
Potatoes are not generally viewed by the masses as a delicacy and this staple of many households is given a makeover in this reference book. The photography by Grant Symon is breathtaking and the text leads the reader through the history, growing tips, varieties (potato portraits), and recipes (simple, classic and new).
Some of the recipes (again beautifully illustrated) are a little out of reach for even the most adventurous home cook and a little pretentious for my taste, but perhaps I have missed the point and this compilation of recipes, contributed by a selection of top chefs from around the world, was meant to be consumed by the eye alone?
Potatoes are not generally viewed by the masses as a delicacy and this staple of many households is given a makeover in this reference book. The photography by Grant Symon is breathtaking and the text leads the reader through the history, growing tips, varieties (potato portraits), and recipes (simple, classic and new).
Some of the recipes (again beautifully illustrated) are a little out of reach for even the most adventurous home cook and a little pretentious for my taste, but perhaps I have missed the point and this compilation of recipes, contributed by a selection of top chefs from around the world, was meant to be consumed by the eye alone?
Potatoes are not generally viewed by the masses as a delicacy and this staple of many households is given a makeover in this reference book. The photography by Grant Symon is breathtaking and the text leads the reader through the history, growing tips, varieties (potato portraits), and recipes (simple, classic and new).
Some of the recipes (again beautifully illustrated) are a little out of reach for even the most adventurous home cook and a little pretentious for my taste, but perhaps I have missed the point and this compilation of recipes, contributed by a selection of top chefs from around the world, was meant to be consumed by the eye alone?