Cooking With Savour

I was a foodie even before the word became trendy and I can’t ever resist the allure of a new cookbook gracing the shelves of my favourite bookstore. I’m not particularly loyal to lisping Jamie, Nigella’s nightly gorges or Gordon Ramsey’s neurotic take on food, and although I own several cookbooks, I don’t have a firm favourite. But I recently read a cookbook which captivated me in its quest to enhance the connection that exists between words and food...SAVOUR is like an ongoing feast for all the senses...

I caught up with author Karen Alsfine...

Why did you decide to write this book, amidst the myriad of cookbooks with which we are inundated?

Food is everywhere –what people eat, how they cook and what they buy changes all the time as new ideas emerge regarding pairing ingredients and flavours, and methods of cooking. We wanted to do a book that incorporates new trends, easy recipes and styling ideas. Ingredients are easy to source and the methods are mostly uncomplicated. This fits in with lifestyle, time constraints and the stay-at-home trend during recessionary times. The recipes in the book were well researched to reflect these concepts.

Who came up with the concept? Or was it a brain-storming affair?

It was collaboration between me, Estelle Sacharowitz (chef) and Marc Hirschowitz (event creator). We wanted to show the link between what people eat and how they feel about what they eat or about food. People talk a lot about food; they connect over food and share memories over a meal. The link was words; therefore each chapter has a word and a quirky explanation to capture the emotions regarding the recipes in the chapter, e.g. Spread: a chapter on flavoured butters and pâtés. The styling also reflects the concept.

What makes this cook book different to all the others?

The structure of the book and the creative concept is unique. It is not arranged like a typical cookbook. The recipes are innovative. The photography is visually strong and the syling was very carefully researched and arranged to be original, engaging and inspiring. We wanted to encourage people to get back into their kitchens, whether they are novice or experienced cooks. The highly creative, somewhat unusual nature of the book aims to achieve this. With 200 recipes there is literally something for everyone – there are tips and tricks and presentation ideas too.

Tell me about the Chef...

Estelle is a food genius. She is a natural when it comes to food and developing recipes. She is self taught and was inspired by her mother-in-law who was a well known cook and had a cooking school, as well as her great aunt. I remember going food shopping with Estelle and seeing a box of Wilson’s caramels – those extremely yummy and irresistable little square pieces of caramel in the long red and white box. They remind me of the sweetness of childhood. I said to Estelle that we simply had to do a recipe with them. She said: a cupcake. She went home and made a recipe for a caramel centred cupcake with a caramel glaze. It worked the first time. It’s in the book. And it is so sinfully sweet and delicious. Childhood in a cookie cup! Estelle can masterfully create recipes. She understands quantities and how to mix ingredients, how to pair flavours and also how to present food. She is responsible for almost all the recipes in the book.

Usually, novice cooks like to try complicated recipes. Do you think that simple recipes are still going to impress dinner party guests?

Absolutely. People are looking for quality food that looks gorgeous. The chapter “Brave” however contains several more challenging recipes. Sometimes a simple dish is the most loved or desired – and of course, presentation plays a key role.

Describe the origin of the recipes...is it essentially food that can be made easily and enjoyed at home with friends and family? (Are there any cultural inspirations)

There are 200 recipes – so there is a mix. The chapter “Immigrant” contains recipes from different countries. The book does not fit into a single category. Rather, the golden thread is how we feel about food and eating and the associated emotions:

“There is an innate and indelible bond between food and language. Think about how we describe food: It’s ...delicious. Yummy. Scrumptious. Heavenly. Aromatic. Flavourful. Wicked. Spicy. Nutty. Crunchy. Fragrant. Icy. Creamy. Chocolaty. Salty. Malty. Delectable. Divine. Often we ask: What do you feel like eating? The words we use encompass meaning and encapsulate emotion. They instil feeling and facilitate conversation. Sometimes they inspire action. In culinary terms, they resemble a binding agent.”(Quote from the Introduction of Savour)

The origin of the recipes stems from various sources. However we were always mindful of ensuring that the ingredients are not obscure or difficult to find: there is nothing more frustrating that really wanting to make a dish only to discover that you can’t get one or two essential ingredients. The book is carefully balanced and contains everything from rubs to croutons, ice cubes and lollies, lamb, soups, salads, cocktails, dips…you name it.

I’m Italian, so for me, food and eating it is a completely holistic affair...is that what you wanted to achieve with this book, because if it is, then you’ve succeeded! Your comments.....

Yes, totally. Food is an intrinsic part of our lives. But more than that, I think the process of eating and sharing a meal with someone – family, friends or even alone – has meaning. I think we live such rushed lives that often we don’t even think about what we are eating. And while this is a reality, perhaps every so often people will take the time to cook and share what they make. Being in the kitchen can be therapuetic and a wonderful family time. Get guests or kids to help – I just love standing around the kitchen – even with the mess – Besides, licking the bowl is often the best part.

Savour is published by: Random House Struik.

Authors: Karen Alsfine, Marc Hirschowitz & Estelle Sacharowitz

Photography by Vanessa Lewis

Karen Alsfine and Estelle Sacharowitz are the authors of the food blog Yummy Thymes: www.yummythymes.com