Cooking from the Hip

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

“If you love to cook and you want to learn how trained chefs cook in a
professional kitchen, then this is the book for you ... This book is
intended to teach you how to cook in your own kitchen

like a professional chef ... All ingredients are readily available in
regular grocery stores or farmer’s markets. My food has traditional
methods and ingredients, but it is given a fresh twist of imagination
and simple contemporary presentation.”

This excerpt from Chef Mertens’s introduction outlines the chief
goals in his book. At the same time, Mertens wants the reader to enjoy
cooking. He says his recipes are designed for the maximum “Wow”
factor that comes from “taste, texture, surprises, presentation and
fun.” The last three wow factors come through particularly well in
Chris Freeland’s absolutely magnificent food photography. Whether
what’s featured is a plate of parsnips or a fillet of Atlantic salmon,
Mertens’s dishes seem to have been inspired by the fantasy castles
built for the Mad King of Bavaria. That may not be an accident: Mertens
is a certified Kьchenmeister, which is an official designation bestowed
by the German government on master chefs.

The book begins with “Getting Started,” a chapter featuring recipes
for basic stocks and sauces found in any fine restaurant. The following
chapters are “Starters and Palate-Teasers,” “Warm Courses and
Small Meals,” “Fish Dishes,” “The Main Course,” “Side
Dishes,” “Cheese Dishes,” and “The Grand Finale: Desserts.”
Most of Mertens’s recipes display an unabashedly playful streak, with
offerings like Herbal Chicken “Cappuccino” with Smoked Turkey Lentil
Cake, White Tomato Mousse, Charred Vegetable Tapenade, Black Bean and
Roast Banana Dip, and Cashew Crusted Scallops. Nearly every recipe comes
with an “Olaf’s Tip,” which offers a quick hint on how to save
time or get more flavor out of the recipe. This book is a great read for
any cook who wants a Kьchenmeister in his or her corner.