Rating: 
Summary: Definitely recommended
Review: This is a very good cookbook. The penne with asparagus and red peppers recipe is more than worth the price of this book. We make this recipe for dinner parties all the time.
Rating: 
Summary: Superb flavors, excellent results --- good variety
Review: While nothing can match dining at the restaurant, the recipes feature some of the best of USC's repetoire and, they are easy to follow (or even improvise from!). These are items you will fix for guests or yourself and also on holidays
Rating:
Summary: A Trusty and Respected Standby
Review: Without any doubt, this is by far my favorite cookbook. Every recipe I've tried worked brilliantly. Although I'm quite an advanced cook, the recipes would not be too challenging for the novice. The directions are clear and easy to follow, and nothing is left to chance.My favorite recipes include: Brussel Sprouts, hashed with poppy seeds and lemon; banana tart; braised lamb shanks with garlic and herbs; potato and artichoke frittata; roast peppered rack of venison; and the awesome mashed yellow turnips with crispy shallots. Finally, I must mention what a helluva nice guy Michael Romano is. On one occasion I had to ask Mike for some advice about the timing of food preparation for a rather elegant dinner party I was preparing for 12 (all of the recipes came from the book). Not only did Mike return my call, but he seemed genuinely interested in not only the problem, but solving it. Only criticism -- why isn't there a second book??!!
Rating:
Summary: A Trusty and Respected Standby
Review: Without any doubt, this is by far my favorite cookbook. Every recipe I've tried worked brilliantly. Although I'm quite an advanced cook, the recipes would not be too challenging for the novice. The directions are clear and easy to follow, and nothing is left to chance. My favorite recipes include: Brussel Sprouts, hashed with poppy seeds and lemon; banana tart; braised lamb shanks with garlic and herbs; potato and artichoke frittata; roast peppered rack of venison; and the awesome mashed yellow turnips with crispy shallots. Finally, I must mention what a helluva nice guy Michael Romano is. On one occasion I had to ask Mike for some advice about the timing of food preparation for a rather elegant dinner party I was preparing for 12 (all of the recipes came from the book). Not only did Mike return my call, but he seemed genuinely interested in not only the problem, but solving it. Only criticism -- why isn't there a second book??!!
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