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Title: Bistro Cooking at Home by Gordon Hamersley, Joanne McAllister Smart ISBN: 0-7679-1276-4 Publisher: Broadway Pub. Date: 14 October, 2003 Format: Hardcover Volumes: 1 List Price(USD): $35.00 |
Average Customer Rating: 5 (4 reviews)
Rating: 5
Summary: Just when you think you don't need another cookbook. . .
Comment: you open "Bistro Cooking at Home". Your next Sunday afternoon should be spent making the Beef Short Ribs Braised in Dark Beer with Bacon and Red Onions. It's incredible. The dishes are comparatively easy to make, unpretentious, earthy, and deeply soul satisfying. While not for the completely novice cook, Hamersley helps out with wine suggestions, accompaniments, and helpful preparation notes with almost every dish.
Highly recommended.
Rating: 5
Summary: Do NOT hesitate. A standout, even on a groaning shelf.
Comment: I borrowed BISTRO COOKING AT HOME from the library, thinking I might steal a few tempting recipes, but upon reading it promptly purchased my own permanent copy. The recipes are delicious yet accessible (my last meal was his Orange and Ginger-Glazed Roasted Swordfish with a Carrot and Tarragon Vinaigrette, which caused swooning at my table. It was so good that I wondered, "Why would a chef give away a recipe like this?" ) The side dishes take delicious basics and rachet them up a notch, i.e. Roasted Asparagus with Pancetta and Shaved Asiago or Lemony Braised Endive or Garlicky Cherry Tomato Confit with Toasted Pine Nuts. If you love a flexible chef, one that can accept your vanilla extract if you don't have a vanilla bean on hand, this book is for you. My best summary is: Unpretentious, friendly, practical, and fabulous.
Rating: 5
Summary: Buy This Book
Comment: Mr. Hamersley's "Bistro Cooking at Home" belongs next to Julia and Marcella in your cookbook collection. The 'presentation' is terrific; easy to read with many helpful pictures. There is a wealth of background information, all the way from techniques to sources for hard to find ingredients. The writing style is as comfortable as his restaurant. There is a full range of selections that will satisfy every taste. Recipes are presented with alternatives for technique and ingredients. I'm not the first one to say that the Roast Chicken p. 182 is worth the price of the book, but it's true. But Fiona's Easy Halibut, Seared Sea Scallops with Garlic Tomato and Olive Compote, Roast Pork with Apples, Onions, and Sage, ..............there's just no end to it. Best of all, the consistent end result is flavor, flavor, flavor. Buy the book, work your way through and start again.
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Title: The Balthazar Cookbook by KEITH MCNALLY, RIAD NASR, LEE HANSON ISBN: 1400046351 Publisher: Clarkson Potter Pub. Date: 28 October, 2003 List Price(USD): $37.50 |
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Title: The Slow Mediterranean Kitchen : Recipes for the Passionate Cook by Paula Wolfert ISBN: 0471262889 Publisher: Wiley Pub. Date: 22 September, 2003 List Price(USD): $34.95 |
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Title: Tom Valenti's Soups, Stews, and One-Pot Meals : 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca by Tom Valenti, Andrew Friedman ISBN: 0743243757 Publisher: Scribner Pub. Date: 21 October, 2003 List Price(USD): $30.00 |
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Title: The Provence Cookbook by Patricia Wells ISBN: 0060507829 Publisher: HarperCollins Pub. Date: 13 April, 2004 List Price(USD): $29.95 |
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Title: Cooking by Hand by PAUL BERTOLLI ISBN: 0609608932 Publisher: Clarkson Potter Pub. Date: 19 August, 2003 List Price(USD): $40.00 |
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