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This review is from: Flour, Too (Hardcover)
Photographer Michael Harlan Turkell has a LOT to answer for here - his wonderful, evocative, gripping imagery helps illustrate this book perfectly and it made your humble reviewer feeling famished as a result.
News of this Boston, USA-located bakery and café had not reached over the Atlantic Ocean, yet after looking through this book one just wants to hop on a plane and go and test the goodies out. Fortunately you can now recreate a little bit of Boston in your own kitchen.
Starting with a great, interesting introduction the high-impact tempo continues with a look behind the scenes and one gets the chance to learn a little about what makes the bakery tick. Then it is time to get cooking, if you've not already started nibbling at this book out of sheer hunger! Split between breakfast, lunch, dinner, "party time", drinks and basics you get a host of recipes that might not sound overly special by name along - as surely a "Eggplant Parmesan" is the same the world over - they all need to be tried. Eventually. As there is a lot of recipes to consume. Maybe the photographs will also convince you that something "plain" like a Vegan Vanilla-Mixed Berry Muffin can be truly magical. Just like Disneyland, from the outside you might just think it is a theme park, but once you are inside and the spell is cast...
Credit must be given to the talented designer of this book too. Style over substance is not a complaint you will hear. Every element does genuinely feel that it complements each other. Gripping text and clearly written, informative recipes, backed up by great photographs (too darn great, one notes with a rumbling tummy) and a nice, workable yet browsable design to boot. The recipes are even presented in dual measures too and one tends to overlook the lack of a clear preparation and cooking time in the overall magic.
Despite this being a book that is eminently suitable for dipping in and out, you really should try and take the time to read through the supporting text at least once. Where else might you otherwise read about truffle pigs in a recipe about Garlic and Rosemary Home Fries? Things are rounded off by a detailed, high quality index that lets you navigate by recipe and key ingredient alike.
There is not anything else to say. The book says it all. There are many similar cookbooks out there but when you see this book you will want to make space on your shelf for this. Now, if you excuse me, your reviewer needs to check if it is financially practical to Fedex over some cakes...