If there is a more affable, pretension-free food evangelist in Columbia than Brook Harlan, I don’t know who it is. Okay, Mike Odette’s on the list. Anyway, Brook is a real asset to our community, teaching kids about real food, running adult cooking classes and generally saying “yes” to far more projects and events than he probably should. And he makes a mean andouille sausage.
One project I am glad he agreed to is “Cooking with Brook: appetizers and hors d’oeuvres.”
It’s a slim volume – 45 pages – but packs in some very cool-looking food. It’s also highly instructive. Instead of dumbing things down he challenges and motivates the amateur chef, tackling bearnaise sauce, knife skills and smoked avocado ceviche. Can’t wait for that one.
“Cooking with Brook” is available only at the Inside Columbia offices. A block down from Sutton’s BBQ (where you should be going for lunch more anyway) on W. Broadway.