Sassy Southern Cooking with a French Twist

Kind Words from Ilke’s Kitchen

I would like to thank food blogger and photographer Ilke Erdogan McAliley for taking the time to review my about to be released new book,  The French Cook: Sauces (Gibbes Smith, March 1, 2013).  Ilke explores the mayonnaise chapter as she prepares one of the favorites from her Turkish kitchen, International Salad.

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

 

 

Here’s some of what Ilke had to say:

“I guess the success is in the details that Holly mentioned in her book: using the plastic blade in food processor, pasteurizing the eggs, room temperature ingredients, the type of oil and pepper recommended, and tips on how to save it if everything goes south. Just like in Tart Love, she has a nice, familiar way of explaining things. I love it that although her books have a teaching component,  they do not sound like a textbook.”

Anchovy and Parsley Mayonnaise from The French Cook: Sauces. Photo by Steven Rothfeld.

Anchovy and Parsley Mayonnaise from The French Cook: Sauces. Photo by Steven Rothfeld.

 

Thank you so much, Ilke.

If  you’re interested in visiting Ilke’s blog and would like the recipe for her delicious International Salad, click on this link:

http://www.ilkeskitchen.com/2013/02/international-salad-dabbles-in-mayonnaise/

Bon appetit!

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