The Jew And The Carrot

We're Smitten With the 'Smitten Kitchen Cookbook'

By Margaret Eby

Deb Perelman

There are two general camps of cookbooks: the kind that you keep on the coffee table and the kind that you keep in the kitchen. The former are big, sumptuous, glossy numbers, usually full of exotic ingredients and complicated recipes. The latter are often less pretty but functional, stained by sauce splatters and muffin batter. It’s rare to find a volume that serves both purposes, but Deb Perelman’s wonderful The Smitten Kitchen Cookbook is one of them.

Perelman, who based the book on her popular website of the same name, describes herself as “an obsessive home cook,” and her recipes certainly reflect that. She tinkers, she recreates, she attempts to cajole people. Her buttered popcorn cookies, for instance — salty-sweet umami crunch-balls that should replace Rice Krispie treats in your next holiday platter — were an effort to convince a friend to see the merits of buttered popcorn. She updates old recipes, because, she admits, “my curiosity gets the better of me, and it’s usually worth the blasphemy. Her fig, olive oil, and sea salt challah for example, takes a classic and adds notes of herbaceous savoriness to the sweet and supple bread. She uses honey instead of sugar to leaven the yeast, and tucks a fig and orange zest paste into the braided dough. The result is something heavenly, and fairly simple, even if you’re not a seasoned baker. (Though, I confess, I abandoned her braiding technique in favor of a simpler one.) A dear friend of mine, asking after what I was baking, was the first to proclaim “heresy!” about the addition of salt and figs. He was also the first to ask for the recipe once he tasted it.

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