Review: From the Ground Up
The fall cookbook push continues. The day after the brown truck dropped off my review copy of The Butch Bakery Cookbook by David Arrick he stopped back by to leave a another complementary cookery chronicle from Wiley publications. Man, I love alteration!
This time around I’m looking at From the Ground Up by James Villas a giant cookbook full of recipes from around the world using ground meats. Now this is my kind of book. I cannot get enough burgers, sliders, meatloaf, meatballs, etc. Especially smack dab in the middle of football season.
James Villas is a Fulbright scholar born and raised in the South. He is the author of over a dozen cookbooks including The Glory of Southern Cooking and Pig: King of the Southern Table. He was the editor of Town & Country magazine for 27 years and has also written four literary books about gastronomy.
Villas has ample recipes in From the Ground Up for burgers, meatballs and the such but he also includes more complex recipes for hashes, dumplings and forcemeats. I told you this was my kind of book especially with its 200+ recipes. Now if you are one of those people that has to have pictures the only food porn is on the cover which is probably a good thing. At just over 400 pages this tome is already hefty, add a gaggle of pictures and you’re suddenly talking some serious weight.
The recipes literally span the globe and are reflect the imagination of one of the absolute best cookbook authors in the game. I sense that Villas has another hit on his hands. I know I’ll be taking a few stabs at the recipes in it. From the Ground Up is also available on the Kindle.