Cafe Society

Midson's favorite cookbooks of 2012: part two

Page 2 of 2

The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat, by Bruce Aidells. $40; hardcover; 640 pages. Its heft -- all 640 pages -- is meaty, and so, too, are the recipes in this comprehensive opus to everything you've ever wanted to know about pork, bison, beef, lamb, pork and veal. But this is a cookbook that goes way beyond instructions -- and flesh -- offering a collection of terrific rubs and sauces and an impressive repertoire of vegetarian side dishes, plus Aidells offers a slew of conversational "cook's notes" that cover everything from cooking methods to cuts. Modernist Cuisine at Home, by Nathan Myhrvold and Maxime Bilet. $140; hardcover; 456 pages. Even if you're a huge food geek, it's unlikely that this will ever become your go-to cookbook, but the home manual of Modernist Cuisine is a voluminous ode to molecular gastronomy that makes doing these kind of cooking...projects manageable for the home cook. The clear and explanatory recipes zigzag from basic to beyond advanced, and if you really want to delve into the scientific practices and techniques of modern cooking, you'll need to invest in some equipment (an immersion circulator, for example), but if you're one of those people who likes to push the culinary envelope and you're not afraid to leap out of your comfort zone, then it's a great buy. It's worth it, too, if you like to use pressure cookers or have any desire to learn how to sous vide, plus the illustrations are nothing short of frameable. Edible Selby, by Todd Selby. $35; hardcover; 296 pages. More of a scrapbook than a cookbook, Todd Selby's creatively intense, wonderfully eclectic photographic global odyssey through the lens of his own camera focuses on forty of the world's culinary subjects in their own kitchens, harvesting vegetables and milking cows on their farms, fishing for monkey-faced eels in California, crossing the road with cows and just about every other scenario you could conjure up. Selby's gallery of amazing photography is mixed with watercolor illustrations, handwritten interviews with chefs like Grant Achatz and signature recipes that Selby admits he's never tested, leaving it up to his readers to explore their inner curiosity. It's eccentric and riveting and easily one of the funnest cookbooks you've ever seen.

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Lori Midson
Contact: Lori Midson