This is Camino by Russell Moore, Allison Hopelain, with Chris Colin

I have to admit that this is of the oddest cookbooks I have reviewed yet.  The recipe chapters are

broken down into The Basics, Vegetables, Fish, Chicken and Egg, Duck, Lamb, Pork, Dessert, and Cocktails. The book consists of recipes with many unusual ingredients that are not readily available outside of areas with specialty stores.

If you regularly visit Camino, then you may be interested in the people described and recipes included in this book. Chapter 3, A Week at Camino, is diary of the daily chores and duties involved with the running of Camino. For example, Wednesday 4:18 p.m., Becca the hostess, works a feather duster around the room.  Thursday, 5:32 p.m. Allison readjusts the lights. It isn’t very interesting unless you are familiar with the people and restaurant.

I was excited to find one recipe “Fried Hen-of-the-Woods Mushrooms, Scallions, and Herbs with Yogurt and green Garlic, although it contains ingredients I have yet to find.  I was a little less excited to find the Pig’s Head and Trotter Fritters. I did learn quite a bit searching for the definition of ingredients like Trotters, Jaggery, Korean Perilla and Shiso.  Just in case I decide to build an outdoor kitchen, there is a lesson on cooking over a wood fire.

I suspect that restaurant insiders will love this book, but I didn’t find it interesting or useful.

I received a copy of this book from Blogging For Books in exchange for an honest review.