In addition to my love of cooking, I'm a trained facilitator – all the way back to the days of Total Quality Management. I’m always interested in learning something new and increasing efficiency, so I jumped at the chance when The Culinary Exchange asked me to review Matthew Robinson’s book, Knickerbocker Glory. I was really intrigued about how he would combine innovation and cooking.
The back of the book reads, “Life is filled with WOW moments: those moments when we see something new that really impresses us and gets our attention.” I was hooked right there. Those of you who know me know that this pretty much sums up my outlook on life. John recently told me that I always act as if something wonderful is about to happen! (I can think of no greater compliment!) So, you know I was interested in Matthew’s take on life in and out of the kitchen.
|Peach Melba Knickerbocker|
|Peach Compote with Amaretto|
So, Matthew starts with a basic recipe for the original Knickerbocker dessert which I can best describe as “Trifle meets Ice Cream Sundae.” It’s really a delightful concept but we recommend skipping dinner, before you attempt to eat one! He offers many recipes but encourages you to be creative, mixing and matching any of the components you like. Like many talents, it’s best to master the basics before trying to mix things up. If you’re more of the by-the-book type, Matthew explains the creative process and how to engage it very well. Needless to say, John and I don’t need any encouragement to experiment in the kitchen!
|Fresh Whipped Cream|
|Layers and layers of flavor!|
Happy New Year!
|Starfish at Sycamore Cove Beach, near Malibu, on New Year's Day 2014|