Rating: 
Summary: A Real Foodlover's Cookbook
Review: I own a lot of cookbooks. I mean, A LOT of cookbooks. This is the one I reach for when I want to cook. Insighfully written, great recipes, and truly fantastic food. Rosengarten's commentary is engaging and informative, making for an enjoyable read, as well a thorough exploration of fundamental ingredients, from olive oil to clams. I read this book cover to cover the first day I bought it, and have yet to find a cookbook I enjoyed more. This is now part of my standard Bridal Shower gift.
Rating:
Summary: A Real Foodlover's Cookbook
Review: I own a lot of cookbooks. I mean, A LOT of cookbooks. This is the one I reach for when I want to cook. Insighfully written, great recipes, and truly fantastic food. Rosengarten's commentary is engaging and informative, making for an enjoyable read, as well a thorough exploration of fundamental ingredients, from olive oil to clams. I read this book cover to cover the first day I bought it, and have yet to find a cookbook I enjoyed more. This is now part of my standard Bridal Shower gift.
Rating:
Summary: Great resource book
Review: I read this cookbook from cover to cover after I bought it and learned much about ingredients and classic preparations. Rosengarten is very opinionated about food, which lends verve to his writing. The recipes themselves are very good, reliable, and cover both classics and new treatments. The combination of reference material on meat, grains, and veggies and the great recipes makes this cookbook a must-own for any kitchen.
Rating:
Summary: Great resource book
Review: I read this cookbook from cover to cover after I bought it and learned much about ingredients and classic preparations. Rosengarten is very opinionated about food, which lends verve to his writing. The recipes themselves are very good, reliable, and cover both classics and new treatments. The combination of reference material on meat, grains, and veggies and the great recipes makes this cookbook a must-own for any kitchen.
Rating:
Summary: Rosengarten is a cook's guru!
Review: I've learned to count on David Rosengarten's expertise when looking for the best recipe for a particular dish. His recipes are flawless and easy to follow, and the recipe introductions and side notes educate about the dish you're preparing. This book includes the best French Onion Soup recipe I've ever tasted; other good ones that come to mind include the paella, Turkish lamb shanks, lobster in spicy chili sauce, and crab cakes. But be prepared for a more opinionated tone than you'll find in a typical cookbook. Look up oysters, for example, and you'll find a simple paragraph explaining how to cook them: don't!
Rating:
Summary: almost REPLACES my copy of The Joy of Cooking
Review: If you are an experienced cook, you will find the Dean & Deluca Cookbook a great companion. I take it off the shelf frequently when putting a meal together. Example: when I purchased a pasta machine, it came with a recipe for pasta. Something must have been lost in the Italian to English translation, for I could not get the pasta dough together properly. So I ditched the recipe that came with the machine and cracked open the Dean & Deluca Cookbook and found a recipe for simple pasta dough. In addition to the past dough recipe, it told me what types of sauces worked well with different pasta shapes. I find that type of format works well for my needs. If you are a beginner cook, parts of this book my be way over your head. If you are a foodie, or an enthusiast, this book can even make for good reading, whether you are planning to cook or not.
Rating:
Summary: almost REPLACES my copy of The Joy of Cooking
Review: If you are an experienced cook, you will find the Dean & Deluca Cookbook a great companion. I take it off the shelf frequently when putting a meal together. Example: when I purchased a pasta machine, it came with a recipe for pasta. Something must have been lost in the Italian to English translation, for I could not get the pasta dough together properly. So I ditched the recipe that came with the machine and cracked open the Dean & Deluca Cookbook and found a recipe for simple pasta dough. In addition to the past dough recipe, it told me what types of sauces worked well with different pasta shapes. I find that type of format works well for my needs. If you are a beginner cook, parts of this book my be way over your head. If you are a foodie, or an enthusiast, this book can even make for good reading, whether you are planning to cook or not.
Rating: 
Summary: A nearly peerless cookbook, but the authors are annoying
Review: If you are not in the habit of taking the greatest of care not only in the choice of what you eat, but how you eat it, prepare to be mildly offended. David Rosengarten, and one presumes Dean and DeLuca as well, have very definite ideas of what ingredients should go together, and in what quantities, and the way they tell you is, well, downright snooty. If, like me, you enjoy balsamic vinegar on your salads, or your pasta swimming in tomato sauce, you will also be told, very clearly, what a Philistine you truly are.So be it. I can get over the slights sent my way in this book, because I have now prepared upwards of 20 to 25 recipes presented here, and there hasn't been a bad one yet. Soups, meat dishes, poultry dishes, pasta sauces, sandwiches, you name it, it's been a hit on my table and on my palate. I'm not sure I would classify any of the recipes here as "easy," but they are far from the most elaborate that I have encountered. This is one of the top two or three cookbooks currently on my shelf, and one of the first I turn to when I want to try something new. From a purely gustatory standpoint, I give this my highest recommendation--unless, of course, you are easily offended.
Rating:
Summary: New York City gourmet shop eating -- from your kitchen
Review: If you can get around the self-promotion and mini-ads for Dean & Deluca, what Rosengarten does here is de-mystify the amazing international palette of NYC bistros and gourmand shops. He translates ingredient names, cooking methods and origins. He's at his best when he shares the history of a recipe and the way it has been imported into the U.S. Being a New Yorker, I also appreciate that he shares his local (other than D&D) sources for ingredients. And though I'm not wild about his cooking show, with this cookbook he sautees terrific recipes and great lore in an exuberant love of international cuisine: it's a great dish!
Rating:
Summary: Everything You'll Ever Need To Know
Review: Imagine an ingredient and there are recipes for it. All good too! There are recipes for food you think you already know how to make but this cookbook makes them better. Even french fries and baked potatoes! I made the fresh pumpkin pie and it was amazing! More than just a reference cookbook. A must have for any good collection.
|
