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Title: Chefs A' Field by Cory Schreiber, Patrick O'Connell, Traci Des Jardins, Frank Stitt III, Tom Douglas, Nora Pouillon, Peter Hoffman, Anne Quatrano, Stan Frankenthaler, Johnathan Sundstrom ISBN: 0-9740286-0-6 Publisher: KCTS Television Pub. Date: 01 May, 2003 Format: Spiral-bound List Price(USD): $15.95

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Average Customer Rating: 5 (4 reviews)

Rating: 5
Summary: AVID COOKBOOK READER
Comment: I am an avid cookbook reader and no book in my memory can match this book for content. It quickly has become the most used book on my shelf - for cooking and for reading. I sought out the book after watching the PBS series of the same name. It is a truly OUTSTANDING program that does so much more than teach you how to cook! The book and the TV series feature the biggest names in the culinary world - but the real heroes of the book/TV series are the farmers. The recipes are exquisite - but surprisingly simple. Even the novice chef could tackle these recipes with ease (although be warned - your friends may not believe you could create Patrick O'Connel's Flaming Apple Tart or the Garlic Custard of a famed NYC chef). This book is part travel, part cooking, part gardening, and part environmental action. The content is perfect for gift-giving or just for a special treat for yourself --- worth threes times the measly $15.95 I paid for it!

Rating: 5
Summary: Delicious!
Comment: What a delightful companion to the splendid PBS television series of the same name. The TV show introduces us to passsionate farmers and world-class chefs who share their thoughts on fine food. It's one of the few intelligent programs on television and also a feast for the eyes. The stunning, elegantly composed hi-definition images of food, farmers and fields excite the senses. At the end of each episode I want to race to the kitchen and cook! With this handsome volume, we now have the resource to create the fabulous meals America's best chefs share during the show. But this isn't just a cookbook. Its lavishly illustrated pages feature important commentary on organic farming and sustainable agriculture. It's nice to know that there are still a few people in our fast-food world who know the meaning of the words "fine dining." With this book, now you can too.

Rating: 5
Summary: Great Book
Comment: This book is the best cookbook I've seen in 2003. I have about 100 cookbooks and this rates up there with Tom Douglas' Seattle Kitchen. It only has about 50 recipes, but makes up for it in editorial content. It offers great tips on supporting local farmers, shopping, food & the environment, etc.