Book Review: Culinary Intelligence by Peter Kaminsky — 15 Comments

  1. My problem with anchovies is the salt. I feel as if I could bypass the fish and just pour the salt directly into my mouth. Sardines, however, I just love, love, love. I tend to buy the skinless, boneless tins packed in olive oil. We just mash them on bread for an awesome sandwich for lunch or with soup for dinner. I love pickled herring (and creamed, but too many calories) and eat it just as is or with bread. I haven’t made fresh herring or fresh sardines.

  2. I must confess I am not super adventuress with fish. I was in France in a shop that only sold marinated sardines so I decided to try them. They were okay and then I realized I had used a fork from the used vs the new pile. Nothing bad happened but that was the only time I have tried sardines and I associate them with a dirty fork.

  3. I had heard abou the little fish, so I guess I must at some point think seriously about this. I fully agree with your point of paying attention to what we eat rather than just eating less. Following in your steps of weight maintenance, I’m a lot more conscious of this and feel much better!

  4. I’ve always been a not so big fan of fish, but do love shrimp. As for anchovies, and sardines, forget it! No way!! My husband on the other hand loves it all! I can handle some orange roughy or flounder once in a while and was getting a little fond of tilapia, but then my BIL told me some stuff about it that ended that. I do love tuna fish in a can for tuna sandwiches and to make tuna noodle casserole, but don’t have the later often because of the carbs. And believe it or not, I did try squid once at a restaurant because my hubby dared me to. I don’t think I’ll be eating it again. The taste didn’t gag me, but looking at it grossed me out!

    Thanks for posting to the Foodies Read challenge!

  5. Interesting. I read another of Kaminsky’s books, called Pig Perfect, and have been trying to obtain certain types of ham ever since. I didn’t know about this one, it sounds very intriguing.

    And kudos to you for your weight-loss accomplishment, very impressive!

  6. You should see the quality of available produce here in Montana in the winter. Well, no, maybe you shouldn’t. Reading Italian cookbooks lately, I’ve been surprised by the amount of anchovie paste in the recipes of some regions. Keep meaning to try one.

  7. I don’t do anchovies except in lamb dishes where they meld in and intensify the flavour but you don’t taste them separately at all. Have a great week.

  8. I wish I could develop a taste for little fish. It would be great to get some healthy Omega-3’s from sardines, for example, but I don’t really care for it. Sigh. I usually eat fish whenever we go out, and wish more restaurant salmon was fresh caught instead of farm raised.

  9. Great review of the book, even though the puttanesca sauce doesn’t appeal to me that much, exactly because of the anchovis. Sounds like a very interesting book though.

  10. I enjoy reading about your food book choices. They are always so intelligent. I’ll add this one to my to-read list. First I’ll need to read to the other two you mentioned.

    I enjoyed your posts on Huffington. So very well written. It was fun to see your familiar picture on the website. I hope I’ll see you there often.

  11. I’ve never been a fan of sardines, but I’m tempted to try them again (I haven’t had any since I was a child). I’ve seen quite a few recipes lately for simple pasta dishes with sardines. I think it depends highly on the quality, as far as taste goes!

  12. Sounds like interesting reading! I’m a big fan of anchovies – I order them on pizza and pasta, and I also like to get cans and mix them in with rice and veggies at home. Haven’t really taken to herrings or sardines, but it’s something I could be convinced to do (especially if it’s healthy for me!). Thanks for sharing.

  13. Pingback:Book Review: Smart Chefs Stay Slim by Allison Adato | Joy's Book Blog

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