My only aim in cooking is enjoyment! The above quote, which starts off Ricardo Larrivee's preface for Weekend Cooking, couldn't be more true. I remember the first time I saw his Montreal-based show on the Canadian version of the Food Network. I was a bit put off by his exuberance, but for some reason I stuck around. By the end of his half-hour show, I was hooked and Ricardo had become one of my favorite televised cooks.
On his show and in his magazine, Ricardo blends gourmet food and recipes with ease, and this cookbook is no exception. The book features a myriad of food styles that offer fancy takes on simple meals like Ricotta-Stuffed Pancakes with Orange Sauce and Duck and Potato Hash, as well gourmet offerings like Foie Gras Terrine or Choco-Espresso Risotto – and it does so with a variety of mouth-watering pictures taken by Christian Lacroix.
In one way, this is my dummy cookbook – a text that offers me simple, yet mouth-watering dinner options when I just can't decide what I want to eat, want to whip up something fancy with minimal effort, or want to make something ahead of time. On the other, it's great for continuing to practice and expand my culinary skills. Weekend Cooking outlines a lot of basics, like a Bearnaise Sauce or pie crust, as well as a diverse selection of dishes and ingredients (beets, dear, scallops, biryani rice, quinoa...) that provide the perfect stepping stone for further cooking development. And for you wine fiends out there – each dish comes with a suggested wine pairing.
DIY Foods: Making homemade sausage
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
