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Chef Alex Guarnaschelli brings a tremendous amount of experience and multicultural versatility with her first cookbook. The recipes are thoroughly-explained and doable in your home kitchen. Most of all, Alex is a fantastic writer, sharing delightful stories from her childhood in Manhattan to her culinary training in some of the most respected restaurants in the US and France. Photos, drawings, and hand-written notes are a charming touch that sets Old-School Comfort Food apart from the rest. I'm not much of a cookbook collector...I might have a dozen, and they are carefully chosen. I am proud to own this book.
I am a huge fan of AG and have eaten at Butter many times. I am lucky enough to live a few blocks away. I got this book intrigued the title and the now ubiquitous concept of comfort food done well borderline upscale. This book did not disappoint. Off the bat, I made the arugula salad with strawberries and poppy seeds (the dressing was wonderful) and the cold asparagus salad with sesame seeds (huge hit). I am looking forward to trying many more recipes as our last Thanksgiving was filled with AG's dishes I made based on her TV show. Thanks for a great book, Alex!
This has a great prologue of Alex's life and childhood...I like her a lot from all her shows on the Food Network, and it was nice to read about what led her to her life in cooking. These recipes utilize foods that are from her past and bring her comfort, but I don't think I would be in the minority when I say they may be things that are not universally thought of as old school comfort foods. It is a beautiful book, and I look forward to trying out some of the recipes (although some are outside my comfort zone). There seems to be an inordinate number of seafood recipes, so if that is a plus for you, I would recommend this cookbook!
Reading this cookbook is like listening to Chef Guarnaschelli speak. She describes flavors and events with such detail I feel like I'm there.
I am halfway through the book and have already marked about 10 recipes to try. Most are simple enough that the average home chef can create them without any trouble. Her suggestions for alternate ingredients is helpful in some instances. Her reliance on fresh produce is a wonderful step in the right direction.
A regular sous chef in the Iron Chef Kitchen Stadium, she has been elevated in her own right.
The recipes collected are earthy, and deceptively easy to follow. They are mostly delicious and crowd-pleasing, for covered dish gatherings. Her roots, as a moderately low income child to the heights of Chef fame, are presented as a as aladder