Author(s): Andrew Friedman, Tom Valenti
Publisher: Workman Publishing Company
Publication Date: 2009-06-01
Pages: 348
Review: I went through this cookbook and bookmarked all the recipes I’d like to try or find interesting. When I got done there were about a dozen or so–and none of them were main courses. His starters sound good (southwestern chicken wraps; mushroom and goat-cheese pizza); his desserts sound good (strawberry cobbler; melon soup); his soups sound good (acorn squash soup; classic beef stew) and even his breakfast foods sound good (granitas; smoothies, frittatas).
But his mains are not for everyday people. How many folks do you know who pop down and pick up duck legs, or a huge shank of lamb? How many only buy fresh herbs (he lists amounts for fresh herbs, but never their powdered equivalents)? And what the hell is his fascination with “spanish onions,” which feature in virtually every recipe?
If you want to make a cookbook for haute cuisine, I think it should be marketed as such; this is not for everyday people, at least not regarding most of the courses which require too much preparation, too many strange ingredients, and access to fresh herbs that, frankly, I’ve never seen outside of being dried and powdered.
Even though there are a few good recipes in it, I’d pass on this one.While this cookbook is enjoyable reading, it is New York-centric and obviously written by a chef who has infinite ingredients at his command. Some ingredients not easily available in the hinterlands, and the cost of some recipes would be astounding, especially some of the fish and seafood dishes. For those who are addicted to reading cookbooks, it’s an entertaining read. However, I didn’t learn much about why the recipes are particularly applicable to diabetics, and I doubt that I will prepare many of the recipes.love it!!!!!!!!!
lots of great recipes,
one better than the next!!!This book is great!I can cook for both of us and enjoy the tasteful meals.
Price: $19.95 Buy This Book