What drew me to this cookbook was the promise of flavor. Dietary restrictions in my household mean that I strive to cook delicious meals while staying very low-sodium. I’ve grown accustomed to (and adept at) adjusting recipes for our needs. But of course we still want our flavor! If a recipe starts out with flavor at the forefront, that’s half my battle won right there.
I will be making the OTFC Sweet BBQ Sauce soon. My Roma tomatoes are ripening, and I make my own salt-free ketchup (yes, I’m *that* person), so I’m planning to reserve a cup of my ketchup aside to try this recipe.
We love our beef around here – and also venison, which I use frequently in place of beef. It’ll be fun to see how these recipes can add new and exciting flavors to our beloved corn and apple fed Michigan venison!
I appreciate that Derek teaches us about cooking meat in a conversational, easy to groove along with tone. This is important when learning new techniques – it’s so easy to get overwhelmed and just give up. Having a patient, understanding teacher is everything.
Oh, and I can’t forget to mention the food photography. It’s amazing. Your eyes will bug right out at the sight of some of the most beautiful yet utterly manly-macho shots I’ve seen in a long time.
My thanks to author Derek Wolf, Quarto Publishing Group, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.