• FOOD •
CHEW Cookbook Review: Avocaderia
Avocaderia: Avocado Recipes for a Healthier, Happier Life
By Allessandro Biggi, Francesco Brachetti, Alberto Gramigni, Houghton Mifflin Harcourt, 2018
‘Avo-love’ has found its most enthusiastic expression in avocaderia (Houghton Mifflin 2018), a cookbook that recounts all of the most popular ‘avo-mainstays’ and ‘avo-innovations’ found on the menu of this growing New York restaurant brand.
One look at ‘guac tots’, for example, created by balled avocado, lime juice, olive oil, salt, and eventually covered by old-fashioned rolled oats, then baked, shows the lengths to which the trio of restaurateurs have been willing to experiment over time in order to completely re-shape a café style menu to one that is completely avo-centric. Stuffed avo with puffed quinoa and spiced crust, pickled avo and cucumber wedges, no-churn avo ice cream and avo-coconut granola are just a few other experiments that show us that eating the daily avocado toast is really just an entry point into a lifestyle, presented here, as the subtitle reads, as “recipes for a healthier, happier life.”
At the end of the cookbook is a collective statement that confirms the expanded mission: “We are Avo Lovers. Avo Lovers don’t belong to any gender, religion, race, or social group. Avo Lovers are passionate about real food, live a sustainable life, and inspire others to improve their lifestyle. Avo Lovers are enthusiasts, full of life, and ready to go the extra mile.”
The list goes on, but one of the take-aways is that for the three co-founders there really is something of the self-created American Dream wrapped up in this entire project, which began as three Italian men with an idea of moving to New York, following a passion for continued experimentation, and a dedicated trust in one particular food type. Much of this rubs off on the reader after following the book and the home cook begins to share in the ‘avo-dream.’ The potential for the Hass avocado becomes unlimited.