Spooning
Buenos Aires – If you’re in the food world, especially in the restaurant end of it, you tend to hear murmurs about this chef or that in that world. The murmurs are usually in the line of “I had the most amazing…” or “X may not be famous, but he’s the best…”. Falling into that category is chef Roger Souvereyns, a Belgian chef who, while not completely unfamous, is not exactly a household name, let alone one that most foodies would even recognize. His inn, in the Belgian countryside, is a gorgeous affair, with a spectacular maze garden. But more importantly is his food – while I’ve never eaten there myself, over the years I’ve heard whispers and sighs as friends who have, have returned to extol the virtues of his presentation, his flavors, his flair, his creativity.
Every now and again I search for one of his books, they’re difficult to find affairs. A couple of weeks ago I found a listing online for a first edition of his Look Into the Spoon. This is a stunningly photographed book, with equally intriguing recipes, and interspersed with the fascinating history of… the spoon. Souveyreyns is an inveterate antiques collector, and his spoon collection is his pride and joy. It makes for a great read, and if you should ever find yourself a copy, it’s worth getting. Mine required long distance negotiation with Simon of Chevin Books in England to convince him that sending a package to the wilds of South America was not akin to tossing the book into the fireplace. I’m delighted that he relented, as this book is ridiculously difficult to find for one that was published a mere ten years ago. I also grabbed another book from his collection, more on that after I’ve had a chance to peruse it.
The first book I opened is the cookbook from the chef and staff of the Millennium restaurant in San Francisco. Aptly enough, not only for the restaurant but for the age we’re living in, the book is called The Millennium Cookbook; Extraordinary Vegetarian Cuisine. And it is. Extraordinary. First, the book is beautifully designed. Eye-catching photos, both color and sepia-toned, are liberally placed throughout the book. The graphic layout and color choices for text are equally enticing. Secondly, the book is a pleasure to read. The authors start by noting that their readers undoubtedly have different motivations for picking the book up – and all are equally valid. 
The second book I approached with trepidation. Heaven’s Banquet; Vegetarian Cooking for Lifelong Health the Ayurveda Way already had the ring of dogma and brown, mushy food. Happily, my fears were unwarranted. The book certainly contains whole sections devoted to spirituality and vegetarian cuisine, and it is peppered with quotes and quips from spiritual texts. However, there is an easy-going, at times almost tongue-in-cheek approach to the presentation of the food and its relationship to life.
