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Sunday Roast – The Cookbook
SUNDAY ROAST – The Cookbook | Thoughts and Recipes of an Idea | Book Review I discovered Vincent Fricke's book quite by chance, both unfortunately and thankfully. I was at an event where Vincent Fricke was a chef. We got to talking and our conversation turned to his new cookbook, "Sunday Roast - The Cookbook," which focuses on the topic of meat. Don't worry—it's not just another cookbook you'll put on your shelf and let gather dust. It offers fresh approaches, new ideas, and is refreshingly different right from the start. The book opens with a dedication to his father—touching and thought-provoking. I enjoyed it from the very first page and wanted to share it with you.
SUNDAY ROAST – The Cookbook: Content and Message
Even after just turning the first page, it's clear: Vincent Fricke's book is different. Six thick, red pages of prologue, printed on rectangular sheets, form a statement. And that's exactly how he begins: "(...) One could argue that we are on the cusp of a two-tier food society." It's about respecting the animal and what we actually have in front of us on the grill or our plate. It's about becoming aware of and understanding what it means to kill an animal that we then eat. Once a living part of our ecosystem, it is now "merely" a means of sustenance. In his detailed statement, with which almost every meat-eater can identify to some extent, Fricke shows what the flaw in the system is and how we can approach the product "meat" differently. Even after the first two pages, it helped me gain a different perspective – whether I'm personally affected or not – on this topic. Read on to learn about V. Fricke's very personal story and how he became a "near-vegetarian"—completely unplanned. I read the book from cover to cover, and even though I'm not a meat-eater, I gained a new understanding of the topic.
Vincent Fricke – Chef and author
Do yourself and your mind a favor and simply read the prologue and introduction, browse through the numerous recipes, and perhaps you too will discover a new perspective on the topic of meat and cooking. It's not about you living a meat-free life afterward—the recipes already demonstrate that—no, it's much more about a story, an idea, and new approaches. Unusually for a cookbook, the book "Sunday Roast—The Cookbook" deeply moved and intrigued me. While the introduction might suggest it's trying to push you toward becoming a vegetarian, the recipes convince you otherwise. Simply foregoing meat here and there, being more mindful of the food itself, and occasionally reflecting on whether it really has to be meat again and again and again are often enough.
The „book cover“
Fricke describes the fascination with meat for us like this: "(...) You meet up on a balmy Sunday evening, fire up the grill, share a few beers, and celebrate the côte boeuf from your trusted butcher with a small fire. Over the embers, the slowly melting fat from the grilled meat creates the most perfect and honest flavor that meat can have." The recipe series begins with the story of the first Sunday roast (prepare to be surprised). Then follow fantastic recipes for oxtail burgers with fries, Duroc pork chops, sauerbraten in a jar, short ribs, and much more. Each recipe includes a short text outlining the requirements. The square book also contains several color photos.
Sunday roast – thoughts and recipes of an idea
The final pages explain the abbreviations used in the recipes (bd, st, tsp, tbsp, bl, etc.) and conclude with a personal thank-you note, just like the opening. From the layout and the core concept to the strong personal touch, this book completely won me over. The recipes are easy to understand and achievable for anyone with a little kitchen skill. This book is a joy to read, lifts your spirits, and—as already mentioned—provides a fresh perspective. I highly recommend getting a copy. Try it for yourself. Your current attitude towards meat is irrelevant. It's more about learning and adopting new or different approaches. Thumbs up for this bold, skillful, and successful work.
Have fun with it.
Book presentation by: SUNDAY ROAST – The Cookbook
Publishing house: remote
Editor: Vincent Fricke (chef and author)
Key facts: Hardcover book screwed to a wooden board with spiral binding, square format, €24.90 plus €3.10 shipping.
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