I loved the book and have (so far) watched only the first episode of the show.
I look at the book as being full of low hanging fruit. The salt chapter alone has improved my cooking tremendously, and I thought I was already fairly aware of salt before I read it. It made me more bold with something I thought I already knew.
The acid chapter took away any shame I had about loving sour cream and ketchup, which was worth the read in and of itself.
I liked the travel show style of the show, and really liked how she built up the concepts in the focaccia recipe. As educational programming, it was superb. By the time she actually makes the focaccia the viewer has a love/appreciation for every single ingredient.
I don't think I've had such a visceral jealousy of someone eating on tv as I did when they bit into that focaccia.
The point she's trying to make, I think, is that the recipe anchors the region, the cuisine style, the way of life, and the meal it is enjoyed with. This was done beautifully. I will always appreciate focaccia more in the future for it.
I look at the book as being full of low hanging fruit. The salt chapter alone has improved my cooking tremendously, and I thought I was already fairly aware of salt before I read it. It made me more bold with something I thought I already knew.
The acid chapter took away any shame I had about loving sour cream and ketchup, which was worth the read in and of itself.
I liked the travel show style of the show, and really liked how she built up the concepts in the focaccia recipe. As educational programming, it was superb. By the time she actually makes the focaccia the viewer has a love/appreciation for every single ingredient.
I don't think I've had such a visceral jealousy of someone eating on tv as I did when they bit into that focaccia.
The point she's trying to make, I think, is that the recipe anchors the region, the cuisine style, the way of life, and the meal it is enjoyed with. This was done beautifully. I will always appreciate focaccia more in the future for it.