Review on VOLT Ink Recipes Stories Brothers by Michelle Miller

The Voltaggio brothers are the new standard bearers of haute cuisine. This book has an intriguing intellectual pedigree: modernist cuisine, the farm-to-table movement, new American cuisine, all coupled with a global flavor grounded in classic French techniques. For example, brioches with nori and truffles made from goat's milk or dishes with morels and asparagus. It's a miracle and a joy. It makes sense to place this book in a historical context. The last twenty years have witnessed a revolution in the American culinary world. Maybe the revolution started with Wolfgang Puck. Not only did he create many of the now-clichéd dishes (many of which combine European and Asian flavors), he also became synonymous with the products he sold. Fine dining meant more than French haute cuisine, and the chef became an inspiration for American cuisine. Volt Ink is the product of a generation of chefs who grew up under the intellectual influence of chefs like Thomas Keller, Charlie Palmer, Tom Colicchio and Wylie Dufresne. The techniques are both modernist and traditional. The ingredients are selected seasonally and qualitatively, everything superfluous is excluded. The dishes bring together global influences in terms of flavor combinations, ingredients and aesthetics. It's too early to tell if this book will have the impact the French Laundry Cookbook has (and has), but at least it's a worthy addition to this fine work. A few caveats. If you don't have a submersible recirculation pump, vacuum sealer, vacuum bags, nitrogen frother, dehydrator and a few other non-standard paraphernalia (and I personally don't, although I understand that they are becoming more and more common), this book will be about the same.handy. for the amateur cook as a chocolate pan. I only saw a few superfluous things that I thought could be made at home. The beauty of this book is that it's organized around groups of ingredients that work well together. Such an arrangement inspires even those who will never try the presented dishes. Another cookbook that does this, and one I'd happily recommend to anyone interested in cooking, is Think Like a Chef by Tom Colicchio.) A final word on photography. The pictures in this book are incredible. The term "food porn” is often used. In this book, movements have a concept ranging from annoying to precise. Volt Ink is a stunningly beautiful book. I highly recommend Volt Ink, not as a recipe book but as a source of inspiration, excitement and a wonderful glimpse into the future of American cooking.