A rainbow handful of carrots graces the cover of Peter Hertzmann’s new book. But, as I discovered when I spoke to Peter, you can’t judge a book by its cover. Or even, apparently, by its title: 50 Ways to Cook a Carrot. Because although all the methods (not recipes!) feature carrots in one form or another, they’re intended to offer techniques that, Peter insists, you can apply to many other vegetables, fruits, and even meat and fish.
There is, indeed, much to be learned from the book, even for an experienced cook, and I have already successfully applied one of the methods to some leeks. The UK edition of the book, published by Prospect Books, is available now, but it won’t be available in the US for a couple of months. However, Prospect kindly agreed to send a copy to one lucky winner.
Next Monday (28 October) I will pick someone at random from all of those who subscribe to Eat This Newsletter. If you’re already a subscriber, you don’t need to do anything, although I would appreciate if you spread the word and thereby diminish your own chances. If you’re not a subscriber, do sign up now, and feel free to diminish your chances too by persuading friends to sign up.
This podcast always sparks such joy for me. Sadly I love it so much that I can not just consume it in the same gourmand way I do the vast majority of the podcasts I listen to. I always feel the guilty-pleasure-need to carve out specific time to sit down and listen to it so that I can be a far more active listener than not. The worst part is that it means I’m not listening to it as frequently as I’d like. Sometimes you just can’t win.
I have to say that I whole-heartedly agree with Peter Hertzmann’s view of cooking pedagogy. It’s NEVER about the recipe, instead it’s all about the method. If you have the knowledge of the methods of cooking and know some ingredients then you’re set. Now of course when it comes to baking and a few other small sub-areas then having the proper ratios of ingredients becomes useful too. The rest is just taking the science of cooking and bring it up to the sublime level of art.
I’ve got a copy of the book on pre-order for it’s release on January 14, 2020 and based on Jeremy’s interview I suspect it’ll take up residence on the shelf right next to McGee’s On Food and Cooking and Ruhlman’s Ratio.