Notes about Recipes in this book

• Charred and cheesy garden salad tacos

  • milgwimper on November 17, 2015

    These were good, but messy to eat. I didn't have a gas stove to burn these over initially so I did them in the oven which caused them to get hard. That is not the fault of the recipe. It was a light and filling recipe. I used more green salad, and each person received two small tacos with cheese (not the small taqueria tortillas but slightly bigger) It was light and filling and the dressed salad cut through the fattiness of the cheese. I would make these again.

• Shrimp and polenta with chorizo

  • Bloominanglophile on January 18, 2018

    I made this awhile back. I remember it was good, but the amount of polenta was too much--I would halve just this part of the recipe.

• Baba ghanouj bruschetta with citrus herb salad

  • inflytur on August 10, 2020

    Prepared for the Watertown Library Cookbook Club. Very well received. The accompanying citrus herb salad really makes the dish.

• West Indies-style hot sauce

  • ssimm411 on June 15, 2014

    This is good with chicken. I gave some to my neighbors and they used it to make pulled pork. It was fantastic!

• Cavatelli with pesto, peas, and ricotta salata

  • bwhip on May 20, 2019

    Easy, tasty, great for a spring weeknight. I used orecchiette.

• Buttermilk-marinated roast chicken

  • ssimm411 on June 15, 2014

    Most flavorful chicken I have ever made. This is a repeater! In fact I made 3 within a month of making the first one. Also, the carcass from this chicken makes AMAZING chicken stock!

• Stir-fried chicken henhouse bowl

  • wodtke on October 03, 2015

    Easy fried rice recipe using leftover chicken. I made it with the optional fried egg, which makes for a nice presentation. Used one Fresno chili; I think I'd use two next time.

• Chilaquiles

  • ssimm411 on June 15, 2014

    Just delicious. The tomatillo sauce is fantastic.

• Trout David

  • ssimm411 on June 15, 2014

    So simple and quick to make and you can use any fish. I made it with salmon and loved it.

• Pasta fagioli

  • ssimm411 on June 15, 2014

    I will make this over and over again. I LOVED it. I will not repeat the olive powder because I didn't think it added much to the dish except bragging rights lol.

• Tortellini with pork in creamy meat ragù

  • ssimm411 on June 15, 2014

    Willie made these. They were delicious and so was the sauce. This is the first homemade pasta he ever made.

  • peaceoutdesign on August 28, 2017

    waste of time and quality ingredients on mediocre

• Short ribs braised in coconut milk

  • inflytur on January 19, 2020

    Delicious. The cure adds deep flavor to the spare ribs. Next time I plan to separate the braising liquid and cool it to separate out the fat before reducing. It ended up being fattier than I would like.

• Rib-eye steak cooked sous-vide

  • peaceoutdesign on January 23, 2024

    This was a great way to cook a steak and I loved the finish. The peanut butter sauce was only 3 stars and did not add to the steak.

• Food52 by Nathan Williams

  The 2013 Piglet Tournament of Cookbooks vs. Naomi Duguid's Burma

  Full review

• Serious Eats

  The best part about the book is Roberts' recipe annotations. Roberts keeps the integrity of the recipes intact while providing helpful clarity for the everyday home cook.

  Full review

• Kitchn

  Adam Roberts...has really put together something special here. He has managed to translate his year of visiting and learning from top-notch chefs into a truly useful and engaging cookbook.

  Full review

• Fine Cooking

  If you've ever dreamed of apprenticing in your favorite chef's kitchen, you won't want to miss this extraordinary book. ...his essays vividly capture the essence of these pros in action.

  Full review