• mooo42 on July 08, 2020

  The index is missing the recipe for Pasta for one on page 12, and Beans on toast on page 16

Notes about Recipes in this book

• Lemon pound cake with peaches and berries

  • jzanger on July 29, 2012

    Oh man this was so good. Part of what made it so great was how quickly and easily it came together--in an old cabin with very limited equipment--and the quality of the fruit. I made a quick blueberry sauce and whipped cream to serve with it as well. Will definitely make the cake again... Next time in an oven that is ACTUALLY 350 when it is set as such!

• Hors d'oeuvres variés: roasted beet salad, julienned carrot salad, and leeks vinaigrette

  • okcook on February 18, 2012

    Stunning presentation and very tasty!

  • lorloff on May 03, 2020

    The recipe for the leeks worked perfectly. We made only the leeks for a dinner for two and it was delicious. We only had 2 leeks on hand so I added a small fresh thinly slice fennel and it came out really well. Plenty for a dinner for two.

• Sweet pepper and cauliflower salad

  • okcook on January 17, 2014

    A very pretty salad with loads of different textures.

• Zucchini pancakes

  • okcook on February 27, 2012

    These are very, very fragile but have good taste. I used parmesan in them and kept the heat medium as instructed.

  • okcook on April 30, 2013

    These are wonderfully delicate but as said before fragile. Keeping the heat medium is very much the key.

• Pork scaloppine with lemon, capers, and chopped arugula

  • okcook on February 27, 2012

    The flavours are nice and bright. Careful not to over cook the pork...it's very thin.

  • twoyolks on July 21, 2015

    The pork was fine but didn't brown significantly for me. The lemons and capers add a nice brightness but there weren't enough of them nor enough of a "sauce" to make it really work with the pork.

• Tomatoes and olives with coriander vinaigrette

  • mcvl on July 29, 2015

    Oh my gracious, this is so good! One small change, however, I don't want to deal with olive pits in a summertime dish -- they're fine in a long-simmered winter stew with bones and gristle, but I use pitted olives when the livin' is easy.

• Zucchini antipasto with fresh mozzarella

  • bwehner on June 24, 2012

    This is so easy & fresh tasting. Make sure you have the freshest ingredients, including the mozzarella.

  • twoyolks on August 04, 2014

    This is basically just grilled (or broiled) zucchini, some herbs, and some (optional) mozzarella. It's fine but nothing spectacular.

• Salt-roasted new potatoes

  • twoyolks on April 05, 2016

    These aren't really salt-roasted. They're roasted with salt for seasoning. Neither the thyme nor the garlic add any flavor to the potatoes. These taste like basic roasted potatoes. They also took a lot longer to roast than the recipe specified (closer to an hour than half an hour).

• Slow-cooked carne adovada with hominy

  • twoyolks on January 14, 2014

    Despite the large quantity of chile peppers in the recipe, the chile flavor is muted and there's very little heat. The flavor is good but I expected there to be more depth to it.

• Romaine hearts with shaved Parmigiano and lemon dressing

  • twoyolks on December 28, 2015

    The dressing was too lemony without anything to contrast with the tanginess.

• Sesame peanut candy

  • khopkins1012 on September 27, 2020

    Shockingly easy to make. Mine were ready to take out at 20 minutes so watch these carefully in the oven.

• Wild mushroom ragout with ziti

  • StoicLoofah on January 13, 2018

    Not bad. It's a lot of work with a lot of mushrooms, but it's definitely flavorful and mushroomy

• Savory baked eggs in filo

  • Lzeleny on January 02, 2021

    One of our favorite recipes of all time. Perfect for entertaining, with an herb salad. But we also make it often for special Sundays breakfast, brunch, lunch, or dinner! Great with a carrot purée and chickpea crepes with oil and dukah.

• Food52 by Meg Hourihan

  The 2011 Piglet Tournament of Cookbooks vs. Kim Boyce's Good to the Grain

  Full review

• Food52 by Todd Carmichael

  The 2011 Piglet Tournament of Cookbooks winner vs. The Frankies Spuntino Kitchen Companion & Cooking Manual

  Full review

• Food52 by Corby Kummer

  The 2011 Piglet Tournament of Cookbooks winner vs. Katie Caldesi's Cook Italy

  Full review

• Running With Tweezers

  The emphasis is on the quality of ingredients, the rituals of cooking and the stories that come out of being a dedicated lover of food and cooking.

  Full review

• Pen and Fork

  Most of his recipes require just a little bit of work or planning – there aren’t columns of ingredients or special equipment necessary, just good home cooking.

  Full review