Alfred Portale's Twelve Seasons Cookbook : A Month-by-Month Guide to the Best There is to Eat

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Summary: Mouth-watering recipes suitable for all occasions
Review: Alfred Portale is the world-renowned chef of the Gotham Bar and Grill who draws upon his many years of experience and expertise to present a remarkable, impressive, extensive collection of mouth-watering recipes suitable for all occasions, from simple family dining to special event celebrations. From Grilled Lobster with Grilled Corn, Potatoes, and Roast Garlic-Tarragon Butter, Grilled Tenderloin of Beef with Corn, Chanterelles and Chervil, and Pumpkin and Sweet Garlic Custards to Squab Roasted with Potatoes, Pancetta, and Sage, Roast Cod with Savoy Cabbage, White Beans, and Black Truffle, and Duck Confit with Frisse, Green Lentils, Beets, and Roquefort, Alfred Portale's 12 Seasons Cookbook has palate pleasing cuisines for all seasons and segments of the calendar.

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Summary: If you liked the fist one you will love this!
Review: Alfred Portale's first book was a joy and inspiration. It personally elevated my own work and challenged me to push myself. 12 Seasons is even better. I couldn't believe that his work could surpase himself. It did. He use's simular ingredients from Gotham Bar and Grill, but twists them in a new direction. I believed Thomas Keller had taken the culinary riens, but I was wrong.

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Summary: Portale is a FOOD GOD!
Review: Having had enormous success with Alfred Portale's previous book-"The Gotham Bar and Grill cookbook", I couldn't wait to buy this one. 12 Seasons goes into detail about ingredients that are "in season" for each of the 12 months throughtout the year. Its as if every month is a "season" - what a delightful concept!! This book brings out the artestry in food and makes you appreciate it's beauty and flavour. The recipes in this book are easy to follow and the final outcomes have all been impressive. I have been using both of Alfred Portales books as guides and educational tools in my quest to be a greater cook - and they have helped me tremdously. I have learned so much. Unlike other famous chef's cookbooks that I have purchased - Mr. Portale seems to have taken a concerted effort to "teach" his readers. He helps you to realize the beauty in cooking. That's what makes him a food god.

Rating:
Summary: Don't be afraid - dive in and mess up every pan you own.
Review: I received this book as a gift from my mom for Christmas 2000...the timeline goes something like this: Voraciously read every recipe and narrative, groaning in ecstacy at the photos for the first 2 months. Displayed on cocktail table for guests to do the same for 2 months. Finally overcame intimidation and tried the recipes in 5th month! Dinner guests, who previously ooh-ed and ahh-ed over my cooking were stunned by the new circle of culinary bliss I had acheived. The recipes may be a bit initimidating, like you could possibly find baby turnips at the local supermarket to go with seared duck and roasted peaches (a winner - I subbed cubed, peeled turnips to good effect), but are well worth the effort. Honestly, invite guests who will be so grateful for the plates you set before them that they will jump up and volunteer to help clean up the kitchen later! Every recipe is worth the challenge and the mess... and its a good excuse to add new items to your kitchen equipment collection. If you don't cook, buy this book as a gift for your most kitchen-accomplished friend and ingratiate yourself in hopes of an invitation.

Rating:
Summary: Don't be afraid - dive in and mess up every pan you own.
Review: I received this book as a gift from my mom for Christmas 2000...the timeline goes something like this: Voraciously read every recipe and narrative, groaning in ecstacy at the photos for the first 2 months. Displayed on cocktail table for guests to do the same for 2 months. Finally overcame intimidation and tried the recipes in 5th month! Dinner guests, who previously ooh-ed and ahh-ed over my cooking were stunned by the new circle of culinary bliss I had acheived. The recipes may be a bit initimidating, like you could possibly find baby turnips at the local supermarket to go with seared duck and roasted peaches (a winner - I subbed cubed, peeled turnips to good effect), but are well worth the effort. Honestly, invite guests who will be so grateful for the plates you set before them that they will jump up and volunteer to help clean up the kitchen later! Every recipe is worth the challenge and the mess... and its a good excuse to add new items to your kitchen equipment collection. If you don't cook, buy this book as a gift for your most kitchen-accomplished friend and ingratiate yourself in hopes of an invitation.

Rating:
Summary: Visually stunning...but...
Review: There's no doubt about it - Portale has created a visual masterpiece spotlighting each particular month's bounty in unique recipes that look and sound mouthwatering. I enjoyed reading this book immensely, I just wonder if I will ever enjoy cooking from as much! I would not consider myself a novice chef by any means, and even so, only a handful of recipes seem attainable. I was mainly put off by the time, equipment and techniques needed for reproducing most of the recipes - especially baked goods. I am not giving up on this book, I just don't think it will be one of my "ingredient splashed favorites".

Rating:
Summary: Ok
Review: This cookbook is not as good as I expected to be, but does offer some decent recipes & good ideas for what best accompanies certain main dishes. The majority of the recipes are easy enough to do.

Rating:
Summary: Ok
Review: This cookbook is not as good as I expected to be, but does offer some decent recipes & good ideas for what best accompanies certain main dishes. The majority of the recipes are easy enough to do.

Rating:
Summary: Great Visuals and Inspiration, lacks Proper Detail
Review: This is a fantastic book written by a fantastic chef. The physical quality of the book is terrific as is the layout of the pages. Especially striking are the pictures that accompany every recipe (Portale is known for creating some of the most stunning visuals in culinary, and all the recipes are captured splendidly). However, although he explains why he chooses a particular recipe for each of the "12 seasons", he does not go into any detail concerning the ingredients used. I was hoping for more of a "where and why" for the ingredients that make up each recipe. I will have to complement this book with another that details the peak seasons for ingredients that make up the recipes as well as how to select the best of them.