1 minute read
Book Review
Share: Delicious Boards for Social Dining
By Theo A. Michaels Ryland Peters & Small $28 iven the past eight months, a cookbook focused on sharing seems G for building charcuterie boards (think outside the box for “boards“) and there irrelevant. Michaels’ recipes are designed is a delicious recipe for “Ouzo-Cured to be visually appealing, and meant to be Salmon” (p. 28) which can easily be sliced presented on one huge platter, and shared and served in small jars with all the usual by a group - casual socialization at its very garnishes, and some of his “Fennel Seed & best (remember when?). Sea Salt Pita Chips” (p. 35).
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But what if we made his recipes and Salads of any kind (see “Vietnamese adapted them to accommodate social Charred Squid Noodle Salad” on p. 80) distancing restrictions? We deserve good work wonderfully in Chinese take out food, and sharing it with others gives us boxes. Try “Spiced Butternut Pies” on p. 37 pleasure; this certainly is the author’s - perfect for individual hand-held eating, outlook. With a few adjustments, this and no utensils required. The idea of a can easily be done; even local bars have beautiful long platter of “Spicy Chicken prepared their signature cocktails for take Shawarma” (p. 40) spread out casually, out so you can have the experience at and scattered with crispy flatbread, home. And because Michaels’ focus is the cucumbers, tomatoes and onions, begs to social aspect, he sees nothing wrong with be dug into, but you can make personal picking up any of the elements you need platters instead. to make feeding people easier. The desserts are meant to be layered
Michaels gives strong suggestions and messy when cut into, but prepare the components of the “Baked Figs in Almond Liquor with Yogurt Whip and Fresh Thyme” (p. 149) in a small Mason jar and no one will complain!
Check out your cupboards, local kitchen supply store, or dollar store, for inventive individual size serving containers, and use the beautiful pictures in the cookbook as motivation. Be resourceful and be social!
Karen is a lawyer by trade, who claims to have been on the “know where your food comes from” bandwagon sooner than most, and now focuses on foraging her daily food from local growers.
