To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
With more than 30 cookbooks under her belt, many co-written with foodie universe stars like Daniel Boulud and Waldy Malouf, Melissa Clark engages her New York Times food column fans again in In The Kitchen With A Good Apptite:150 Stores and Recipes About the Food You Love but now with the backstories behind her own favorite recipes. Ranging from dead easy like her roast chicken and her Italian in-law’s signature zucchini with mint and garlic to slightly more ambitious propositions like duck confit, Clark lays out the improvisational thesis to improve and invent new and intriguing recipes aimed at the home cook. For readers who dearly miss Laurie Colwin and her endearing Home Cooking volumes I and II for their appealing anecdotes, In The Kitchen With A Good Appetite approximates the spirit of Colwin. No, the stories aren’t quite up to Colwin’s poignant and sometimes funny level of writing but the recipes may actually be better. Most are fairly simple with a twist of Clark’s own invention or her own riffs on the culinary creations of famous foodie friends, like the Olive Oil Granola with dried apricots and pistachios. While some ingredients she prefers like Tuscan kale may be more difficult for those outside city centers to obtain most recipes are doable at home and variations are listed for almost every concoction. The adventurous attitude to food Clark displays is due to her parents and she includes some charming anecdotes about these foodie pioneers. Her advice on winning over juvenile picky eaters is just one more lagniappe of her book. How she entertains guests on both formal and casual occasions (what she brings to potlucks, for example) is instructive and delivered free of any Martha Stewart fussiness or pretension. Ambitious home cooks and kitchen beginners alike will appreciate the simplicity of so many of her recipes and will soon learn how to cook with the inspiration and freedom of a jazz musician by carefully reading her stories. All in all, it’s a likable, comforting read and should provide many memorable meals.
I enjoy cooking from this book for several years now. Interesting flavor combination with tasty meals. There is no color pictures of any dishes in this book at all. There is a few black and white pictures of pots and laddle. I would give a five stars if there is a least a few pictures to inspire me. Over all a good book by the author. I just purchased her new book and can't wait to cook from it. I like her writing style and stories.
I've always loved recipe books that tell you the story of the recipe, at least for that cook, and this one delivers. As someone who has trouble cooking a recipe straight I loved the variations. Each story felt like either a mini vacation or a brief look at the writer's life.
It's great to have most of my treasured newspaper clippings preserved in an easy to find and use book. A little less emphasis on entrees saturated with bacon fat would be a good thing, but it's easy enough to ignore those. I've already bought a second copy to give as a gift.