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VOLT Ink.: Recipes, Stories, Brothers (2011)

by Bryan Voltaggio(Favorite Author)
3.65 of 5 Votes: 2
1616281618 (ISBN13: 9781616281618)
Olive Press
review 1: Season 6 was the last season of Top Chef that I watched with any regularity, and it was the Voltaggio brothers that drew me in. Clearly you have to be pretty damn talented to land a spot on the show, but I felt like Bryan and Michael were operating on a whole other plane. Having both run restaurants for Charlie Palmer, as well as Michael running Jose Andres' Bazaar, they probably didn't need TV attention to quickly establish themselves as total culinary studs. It seemed like they were there solely to compete with each other, with little regard for any of the other contestants, and ultimately they were the last two standing. I think this provided the only really good storyline to any of the seasons. It wasn't "I'm here to win so I can open my open place" or "I want to ... moreget new equipment for my restaurant." It was "I'm here to kick my brother's ass.""VOLT ink." is a great distillation of the competition and collaboration between Bryan and Michael. It's laid out beautifully and well-organized...and the only mention of Top Chef that I can recall comes from Jose Andres and Charlie Palmer who wrote the forward to the book. It's a total chef's cookbook, in that the recipes call for immersion circulators, vacuum sealers, agar, xanthan, etc., but passages where Bryan and Michael explain their inspiration for a dish and the techniques involved are pretty fascinating. They are, as Charlie Palmer says, "neo-traditionalists." So the dishes involved are largely clever twists on classic flavor combinations, but prepared with some of the more progressive techniques and presentations used in restaurants today.Food porn of the highest order, with a great deal of substance to support it. Definitely worth picking up.
review 2: Beautiful photos and really intriguing recipes and stories, but I can only give this book 3 stars because all I can do is stare at the food. The recipes are all really complex, with a huge list of ingredients, several separate components, and often requiring multiple unusual pieces of equipment. I suppose I will just have to content myself with trips to Bryan's restaurant (and maybe Michael's, if I ever get out to L.A.). On the off-chance that I ever require an immersion circulator, though, I will keep this book on hand! less
Reviews (see all)
It gets it's stars for being pretty, not for any value as a cookbook.
Exciting new techniques for a skilled cook.
Skimmed. Pretentious, moi?
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