We at Cook the Books Club are going on A Cook's Tour: Global Adventures in Extreme Cuisines by Anthony Bourdain. I am pretty much looking forward to this trip along with Tony, and the rest of you, into some extreme adventures with food and travel. Though, I must admit feeling a bit leery, as he is said to be pretty outrageous. One of us recently admitted to living under a rock, and I agreed to dwelling in a similar place, having never heard of or seen video or film of or read books by either Stanley Tucci or Anthony Bourdain. So, coming out from under the rock, I picked this book after reading a few reviews, because it sounded fun, entertaining and even informative. Basically like something I wanted to read!
Saturday, June 4, 2022
Thursday, June 2, 2022
First in was Cathy of Delaware Girl Eats who loves that "Tucci, actor, writer and all-around engaging screen personality, is a food obsessive like me, and his depictions made for very entertaining reading. He writes just like he speaks on film, and one can just hear his voice as the sentences roll off the page." She was inspired by Tucci's prose on Ragu, saying "Especially captivating are Tucci’s depictions of meals enjoyed by him over the years. Of Ragu, he says, “Ragu is eaten with fresh pasta, the reason being that the richness of the sauce needs a pasta of suitable shape and texture to absorb it properly.” Rather than make Tucci's recipe, Cathy made her grandmother's Abruzzo’s Pasta Alla Chitarra with Lamb Ragu, saying "Although in the book Tucci goes on to provide his family’s “famous” Ragu recipe, I’ve chosen to focus instead on grandmother’s take on the traditional sauce, and to provide her tutorial for the pasta chitarra as well. Enjoy!"
Wendy from A Day in the Life on the Farm LOVED the book saying, "This memoir had me laughing out loud from the first page. I so enjoyed getting to know Stanley Tucci and really, really want to join him for dinner, drinks and conversation." Wendy chose a cocktail for her dish, his Perfect Negroni Up, saying, "Food inspiration comes easily while reading this memoir but, just in case you don't get bowled over by Stanley's food descriptions, there are numerous recipes interspersed throughout, starting with the cocktail that I am sharing with you today. ... As for the cocktail? I did think it was pretty perfect. Of course, I love Campari and have an affinity for bitter."
Camilla of Culinary Cam enjoyed the book finding that "Tucci writes with candor and a wry humor in this intersection of food and life." Camilla added her own flair to that so popular zucchini pasta dish, making it a Tre Colori Spaghetti con Zucchine alla Nerano and saying, "Okay, his wasn't a three-colored pasta, but it's what I had. ... My recipe is slightly adapted, but still amazing. I will definitely be making this again as summer is approaching and that always brings a glut of zucchini!"
Tina of Squirrel Head Manor said, "As soon as I started reading Taste it was clear there would be much food inspiration. Tucci had a way of describing his childhood which evoked so many memories of my own. The benefits of growing up in an Italian neighborhood were immense and I loved every bit of it.This book is humorous, engaging and sad in parts." For her inspiration Tina found that "There are many recipes included in this book and you'll be hungry as you read about his foodie experiences. ...So many wonderful recipes - here is the first one, Classic Carbonara."
Claudia of Honey From Rock said, "What an enjoyable read! And especially for us book foodies, with so many suggestions, memorable meals, recipes encountered in his full and sometimes even tragic life. I felt as though I had met and come to know the man, with his sense of humor, conversations on whatever was happening, and sometimes rather dogmatic views, as per the one on NOT EVER cutting your spaghetti. And, not combining the wrong pasta and sauce. I'm sure I do that on a regular basis. Occasionally even cut my spaghetti. OMG!' For her dish she said, "There was absolutely so much inspiration here, every other page at least. What most appealed however, was a meal he's enjoyed a number of times at Lo Scoglio on the Amalfi coast. Spaghetti con Zucchini alla Nerano. I mean the way he raved, and the very simplicity of the dish itself. Basically zucchini, basil, olive oil, salt, spaghetti and Parmigiana-Reggiano. And, of course, the secret ingredient, a dollop of butter, ferreted out by Stanley in the restaurant's kitchen."
Amy of Amy's Cooking Adventures felt that, "If I were to rate this book on the beginning (Mr Tucci's childhood) and the end (his battle with cancer), I would probably give it 4.5 stars. But then there's the middle bit. Parts were compelling, parts found Mr. Tucci's waxing on a bit, and parts had me full out rolling my eyes over the poor me celebrity bit. Regardless, it was an enjoyable read overall (especially his childhood.). There are several recipes added throughout, which also makes this a great foodie read!" For her dish, Amy made Tucci's Traditional 3-Ingredient Fettuccine Alfredo and said, "I was most intrigued by Mr. Tucci’s explanation of alfredo. … Well, according to Mr Tucci, the American, cream-based version that is our favorite is apparently an abomination. A true alfredo is 3 ingredients only: pasta, butter, and parmesan. Say what?!? ... The verdict: it was good, but overall, we’d prefer the cream-based alfredo or the cheater parmesan noodles instead!"