7 of 7 people found the following review helpful:
5.0 out of 5 stars
Cook's Peak, July 2, 2001
This review is from: The Cool Mountain Cookbook: A Gourmet Guide to Winter Retreats (Paperback)
The pressure is off. I've found the perfect gift for my sister-in-law on her upcoming birthday. An avid skier as well as a lover of fine food, my sis-in-law is sure to adore "The Cool Mountain Cookbook: A Gourmet Guide to Winter Retreats" by Gwen Ashley Walters.
When the book arrived, I leafed through its pages and found them as inviting as a down comforter on a snowy night. Detailed stories about the 20 featured ski lodges supplied me with miles of satisfying armchair travel. I knew that my sis-in-law had been to a few of the featured resorts and I imagined her reading the book, revisiting them like old friends. For those she hadn't yet experienced, Walters helpfully supplied addresses, as well as information about accommodations and activities.
Walters' evocative descriptions make the reader feel at home before he or she arrives. This passage about the Strater Hotel in Durango, CO made me feel as if I were a guest at this historic hostelry. "The rooms have diaries for guests to jot down their thoughts and experiences. Page after page tell of special moments remembered by couples, families and travelers. In another time, you might have spotted Bat Masterson polishing his six-shooter or Louis L'Amour penning a new western novel, as both were guests of the hotel."
Postcard pretty photographs of resorts transported me from the classic colonial Equinox in Vermont to the rustic chic of Deer Valley Resort in Utah. But it was the gorgeous color photographs of dishes such as Three Onion Tart, Chorizo and White Cheddar Breakfast Burrito, and Honey Soy-Glazed Chilean Sea Bass with Ginger Butter Sauce that sent me rushing off the slopes and into my kitchen.
First up, Orange Mustard Pork Tenderloin. Huge, huge hit with the family. I sometimes skip marinades to save time and this recipe proves what a big mistake that is. Soaked in a mixture of Dijon mustard, olive oil, garlic, orange juice, herbs, spices, and a few other goodies, this pork was absolutely succulent. A definite keeper recipe.
An oven-roasted Tomato and Avocado Soup sounded just right for the next sample (after all, I wanted to make sure my sis-in-law would like her gift). Just the aroma of the Roma tomatoes baking in the oven with fresh basil, fresh tarragon, and fresh parsley was worth making this dish.
Some overripe bananas dictated the next recipe choice. Banana Chocolate Chip Bread was a snap to whip together and bake in a loaf pan. Seasoned with a bit of orange zest, it was the pinnacle of yumminess.
I could tell from the glitch-proof recipes that Walters, a professional chef and Certified Culinary Professional, had worked hard to translate these chefs' creations into home-cook user friendly recipes.
At this point, "The Cool Mountain Cookbook: A Gourmet Guide to Winter Retreats" is becoming a bit creased and there are all those stickies marking recipes I still need to try. And, darn it, my sis-in-law's birthday is fast approching. If I give her the book, how will I find out for myself which chocolate dessert-the Warm Vahlrona Chocolate Tart, the Chocolate Volcano on page 132, or the Warm Chocolate Cake on page 140-is worthy of a serious chocoholic's attention?
I may just have to purchase another copy for her birthday gift--while I further explore the "The Cool Mountain Cookbook: A Gourmet Guide to Winter Retreats" for more tips on my favorite winter sport: dining on fabulous fare in front of a roaring fire.
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6 of 6 people found the following review helpful:
5.0 out of 5 stars
Just Add Snow And A Crackling Fire, July 3, 2001
This review is from: The Cool Mountain Cookbook: A Gourmet Guide to Winter Retreats (Paperback)
This is a marvelous cookbook/travel guide. It's gorgeous to look at, full of engaging descriptions and great color photos of both the retreats and their food. The information provided is well laid out. Broken down by state, each section features 20 top-notch winter retreats and a sample of their breakfast and dinner menus (recipes included in the book are marked with an asterisks). Finding a recipe is easy as the table of contents is broken down by recipe category and a "thorough" index is provided.
When I first glanced at the pictures showcasing many of the recipes, I was a tad intimidated. My style of cooking is casual while what I saw fell in the realm of chic plated fare. To my delight, Mrs. Walters and the retreat chefs have converted their goodies into achievable recipes for the home cook. Except for the rare use of an unusual ingredient like elk loin, the only other consideration is time. A few of the items, especially from the dinner menus, may take awhile to prepare. Caramelizing the onions for "Spicy Meatloaf with Caramelized Onions' takes an hour but the results are more than worth it. Use her suggestion and make them a day ahead to save time.
I had no trouble preparing any of the recipes I did try and the results were delectable. "Chocolate Volcano with Raspberry Coulis" looked complicated yet was easy to make and impressive. It was also scrumptious! "Roasted Rosemary Red Potatoes" are easy to make and addictive to eat. Flip them once during the baking time to get them good and crispy.
These are good fall/winter recipes that will get you through a day of skiing or snowshoeing.
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