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maxdemone's review against another edition
5.0
Amazing book that really changes how one looks at vegetables!
ginnad's review against another edition
2.0
Got from library, and the general information was good. I certainly like the idea of this book, and as my gardening ventures out into more obscure vegetables I want recipes to cook and enjoy them. This...was not that kind of book. There are very, very few recipes that one could just cook from ingredients in the pantry. I tried a few that were simpler, and they were ok. Not amazing, just OK.
I tried Celery Puntarelle-Style (146), although I had to buy anchovies. It tasted like savory celery salad. With anchovies.
I tried Rigatoni with Broccoli and Sausage (although I used store-bought Ricotta instead of making my own from scratch), and again, it was fine. It was pasta with sausage, veg, and white sauce. The whole book was a strange combination of mundane recipes with precious descriptions (I mean, beans on toast? You need a recipe for that? I guess it has "Perfect Shell Beans".) and overly convoluted recipes that I can't imagine cooking. I meant to try the Beet Slaw with pistachios and raisins, but you are meant to make pistachio butter, then not to mix it into the dressing, but coat the bowl or plate with it. Why? He doesn't explain.
Back to the library, and not planning on buying it.
I tried Celery Puntarelle-Style (146), although I had to buy anchovies. It tasted like savory celery salad. With anchovies.
I tried Rigatoni with Broccoli and Sausage (although I used store-bought Ricotta instead of making my own from scratch), and again, it was fine. It was pasta with sausage, veg, and white sauce. The whole book was a strange combination of mundane recipes with precious descriptions (I mean, beans on toast? You need a recipe for that? I guess it has "Perfect Shell Beans".) and overly convoluted recipes that I can't imagine cooking. I meant to try the Beet Slaw with pistachios and raisins, but you are meant to make pistachio butter, then not to mix it into the dressing, but coat the bowl or plate with it. Why? He doesn't explain.
Back to the library, and not planning on buying it.
evakbreitenbach's review against another edition
5.0
This book has totally changed the way I cook - I’m now much more aware of the role of acid, converted to the idea of eating in season, and incapable of not tasting and adjusting flavors as I go.
dray's review against another edition
5.0
My daughter suggested i read this cookbook after she made several of the dishes. Quite a nice work. The love of cooking permeates the book and having the contents connected to a restaurant give it a practicality that i found useful. The recipies are well presented and although I have not made any yet, there are many that i will in the near future.
toad_maiden's review against another edition
4.0
Now this is a book that is liable to become a classic. Fresh, veggie-forward recipes that are kicky enough for a restaurant but simple enough for a home cook. Nearly all the ingredients are easily procured and inventively prepared. I love the frequent mixing of fresh produce and everyday pantry items like olives, raisins, and canned tuna. I also love that meat and dairy are not taboo here, but merely not the stars of the show. Overall, this book deserves the hype it has gotten, and I would even consider purchasing this one later on down the road.