Which, you may know by now, is a quality I think is essential in a good cookbook. Not just recipes, but vignettes. Not just photographs, but memories of places and emotions felt there. Not just cooking tips, but life advice.
And in Les Halles, Tony is brilliant.
[I promise I'm not going to spend this post just propagandizing this book.]
Anyway, the point is, one of my favorite things Tony says is that his book is not going to teach you how to cook.
Well, then, what's the point of buying a cookbook, right?
Well, "to teach you how to love food."
...Or at least, something to that effect, with a little less fluff and a little more cursing thrown in. So I've been trying to look at recipes as more guidelines than actual rules, giving me an idea of proper ratios for flours and baking powders, spices and vegetable stocks, and kind of letting my mind run wild with ideas. Yesterday when Tommy popped by to help with the basbousa, we decided to do some baking for today's Sunday brunch, and settled on one of my favorite treats in the entire world.
|Although, crepes filled with butter and sliced strawberries and topped with powdered sugar are a damn-close second.|
Scones, of course. Oatmeal-raisin scones, this time. The base recipe comes from Breakfast, Lunch, Tea, but has been adjusted to suit my own tastes. The end result was something hearty, not-too-sweet, with a consistency in between that of a scone and a biscuit. Perfect with a slather of butter and a drizzle of honey. And of course, some good company.
I'd have to say, scones are the best way to start a day. Particularly when paired with amazing crepes, made perfectly by Noosh, and scrambled eggs with onions, tomatoes, and feta, courtesy of Tommy. I'm thinking this needs to become routine...
What can I say? My friends know how to eat.
Great minds and all that.