Chances are, if you encounter something–anything –on planet Earth fit for human consumption in even the broadest interpretation of “consumption,” there’s a cookbook to help you.
Found a dead animal on the side of the road and want to prepare its mangled flesh for dinner? Just pick up B.R. Peterson’s “The Original Roadkill Cookbook.” Want to base your entire diet around a condiment? Check out Paul Hartley’s “Heinz Tomato Ketchup Cookbook.” Bonus: It also contains marmite-centric recipes. Mm, marmite.
Shockingly, one rich niche of cookery was miraculously unplundered–until now. Conductor Gerhardt Zimmermann wisely noted that a book of recipes written to evoke the experience of listening to a symphony did not yet exist.
“Cooking and putting together an orchestra are not all that dissimilar,” Breckenridge Music Festival Maestro and author Zimmermann told “The Summit Daily News.”
“In both, you need a basic ingredient–in the main dinner dish, it could be beef, chicken or fish. Or perhaps just pasta. For the orchestra, that main ingredient or foundation would be the string section. After the all-important decision of the main ingredient, we need to decide on the sauce: white sauce, flute; red sauce, oboe; cream sauce, clarinet; verde sauce, bassoon. You thicken the sauce with butter–lots of butter: piano.”
The zany “Entertaining Summit Style” was printed on a limited run and is only available at shows in Colorado (for now). I find it difficult to accept a universe in which a book that likens the ukulele to broccoli and bells to basil can fail to find a major publisher. Anyone?
TOPICS: Eat to the Beat, Kathleen Willcox