I have a soft spot for cornmeal. My Italian side loves it for polenta & pizza dough, while my Southern side demands sweet cornbread with lots of honey butter. This time, the latter won out & it was off to the Internet of Things to find inspiration.
I am in the throws of an intimate relationship with Ottolenghi. I take it to bed, fall asleep with it in my arms, and think about it when I’m strolling through my day. As much as I hate the use of this word to describe anything related to food–it sounds so damn pretentious and snobby– the book is approachable (ahh, there it is. And now you can hear the local sommelier going on some preachy diatribe about approachable tannins and relatable mouth feel..blah blah blah). But in all seriousness, Yotam Ottolenghi & Co simply deliver recipes and techniques from an unfamiliar culture to me in a way that excites and delights. So frequently I find cook books to be an exclusive conversation between a chef and his mirror, an arrogant array of feel-good notes about how great that sourdough starter was one time at band camp. I do not like that.
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