File Size: 237 KB
Print Length: 73 pages
Simultaneous Device Usage: Unlimited
Publisher: Noon Sun Publishing (July 21, 2015)
Publication Date: July 21, 2015
Sold by: Digital Services LLC
X-Ray: Not Enabled
Word Wise: Enabled
Enhanced Typesetting: Enabled
Best Sellers Rank: #246,408 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #9 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Regional & International > Canadian #20 in Books > Cookbooks, Food & Wine > Regional & International > Canadian #400 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient
This is a terrific little volume for poutine lovers. Poutine--for those unfamiliar with this--is at base a concoction of French fries, beef gravy, and cheddar cheese curd (although other cheeses can be used [e.g., mozzarella]). One element from this book that I like: I use frozen French fries, bottled beef gravy, and cheddar cheese curd. The author enables me, by pointing out that shortcut approaches to making poutine are quite acceptable! And my shortcut dish is quite tasty (not necessarily quite healthful).This book's contribution is to identify why poutine works and to identify a few exemplar recipes. There are not a bazillion of these, but there need not be. Suzella Smith, the author, makes it clear that one should feel free to try different approaches to poutine. So even thought there might not be an abundance of recipes--that is not a problem. Her book shows the themes and variations that are possible, allowing enthusiasts to experiment.In terms of the recipes, she begins with the basic approach--French fries (which can be based on sweet potatoes rather than the usual spuds), cheese (cheddar cheese curd the norm--but not required), and gravy. In the book, she goes over alternatives to the standard gravy creating more complex flavor profiles, such as chili poutine, cream of mushroom poutine (cream of mushroom soup replacing the basic gravy recipe), use of onions, Mexican variations, and an Indian variation. When I was in Montreal a few years back, at a restaurant featuring poutine, there were variations using steak, plain hot dogs, and the like. This book even notes how one would make a poutine hamburger!Interested in poutine? This is a good starting point that won't take much time to read--but which will give you a base on which to try out your own poutine variations. . . .
Great for a free prime read but not worth the couple of bucks to buy, unless really you want a few gravy recipes.
An interesting cookbook, with ideas for simple meals.
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