I don’t care what anyone says, but on my bookshelf, Jerusalem has found a permanent spot as a go-to book. With all due respect to Marco Canora, I think some of his criticism (while judging this year’s Piglet contest) of the book was a little, well, I’m not sure what to call it, but I was genuinely surprised by some of his criticism. But then again, some of the criticism of the books being judged struck me as odd. Adam Roberts makes a good point when he says, some people’s garbage is other people’s treasure. Also, I’m pretty sure you can get sumac at Kalustyan’s and it’s so worth having in your spice pantry.
I get it – some of the recipes, should be more specific, and in that, the critique holds valid. Yes, it’s better to say how much salt and pepper in the ingredients if you do give a measure for it later in instructions. I’m not going to challenge that. What I am going to challenge, perhaps, is that the food, in and of itself, is gorgeous, celebratory, lush, full of joy and love, and Canora makes no mention of it. And while the recipes might have used a slightly more thorough edit, the food, in and of itself, is what truly makes this book a treasure.
I approach writing about food on this blog simply: If I see a good recipe, whether it’s something I’ve tested on my own in the kitchen, or cooked from a book, I’m going to share it with you because I feel that the only recipes worth sharing and writing about are the ones you want to shout about from tops of mountains, or in the case of living in New York – buildings. And Roasted Chicken Thighs with Clementines is one such recipe.
Continue reading roasted chicken thighs with clementines.