• KatieK1 on May 09, 2026

  The ebook version of this book is a mess, filled with weird typographical errors. I'm not sure if the hardcover has an index, but the ebook version doesn't. Also, amazon refuses to allow returns of it.

• DKennedy on March 11, 2017

  Purchased this book based on Vivian Howard's recommendation in DRR. I checked it out of the library before purchasing it, and I think I could learn a lot from his pantry section. TBD. There is a great deal of advice on how to elevate flavor. I do not think this is a book that I will use for the recipes, but I will read it cover to cover.

Notes about Recipes in this book

• Rice flake crusted salmon with chile citrus sauce

  • kjwright on July 07, 2011

    Interesting and delicious dish.

• Bigger egg nog

  • DKennedy on February 25, 2017

    Make this!

• Watermelon and tomato salad

  • rmardel on July 20, 2013

    This salad has a very crispy fruity flavor that is actually enhanced by the bit of spice provided by the chili oil.

• Marinated crabmeat with lime melon sauce

  • kjwright on July 07, 2011

    Used Dungeness crab. While the results were delectable and interesting taste-wise, dish needs something more texturally - perhaps frizzled shallot???

• Ginger and kale with bell peppers

  • rmardel on November 30, 2020

    This was excellent. I made it with curly kale, which, until now at least, has not been a favorite variety. I only used about half the soy sauce, not intentionally, but because I wasn’t looking at the recipe and just added a small glug. Perfect balance of sweet, bitter, crunchy and green. As suggested in the recipe, probably best served along side something rich as a balancing taste. I served it with turkey legs and chanterelles braised in chianti.

• Sausage with lager sauce and apple bouillon

  • kjwright on July 07, 2011

    Really, really yummy. Great fall recipe. The lager sauce is pleasantly bitter (it's in the bitter section of the book!), though light in flavor and texture. The apple bouillon provides a delicate/sweet counterbalance, and the onions meld nicely.

  • rmardel on November 12, 2020

    This recipe was fascinating and very very good. The lager and onion sauce is soft and pleasantly bitter and this offsets the fattiness of the sausages well, the sweetness of the apple cider bouillon cuts the bitterness and complements both the sausage and the onion/lager puree. I learned a lot from this recipe and really enjoyed eating the dish. I am not certain however that I will eat it again. I might. I suspect different lagers, and different versions of Italian sausage will affect the outcome and there might be some other combination that makes me crave more. Nonetheless, excellent, and enlightening and I am sure the way the tastes are layered in this dish will play out in my cooking future.

• Cranberries poached in spiced port and lemon

  • DKennedy on November 25, 2017

    Made this for T-giving '17. It was refreshing and tart, but E didn't like it so it will not be repeated.