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At the Kitchen Table: The Craft of Cooking at Home Paperback – September 20, 2011


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Product Details

  • Paperback: 256 pages
  • Publisher: Sasquatch Books; F First Edition Thus edition (September 20, 2011)
  • Language: English
  • ISBN-10: 1570617341
  • ISBN-13: 978-1570617348
  • Product Dimensions: 7.4 x 5.4 x 0.9 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,052,384 in Books (See Top 100 in Books)

Editorial Reviews

Review

(Greg Atkinson is) a natural writer whose honesty in AT THE KITCHEN TABLE: The Craft of Cooking at Home...about being thrilled and intimidated to meet food-world celebs, about working to reproduce something he tasted and loved and about growing beyond the whole-food movement he joined as a youth is always engaging. Of starting a big, festive fish fry in honor of a woman he met near the end of her life, he says, 'I felt that same easy timeless kind of eternity I sensed that day.' It's a sense we should all strive to feel in our own kitchens.
The New York Times

As a chef and writer, Greg truly cares about the source of the food he works with. Having spent time visiting local vineyards and working with local fisherman gives him a seed-to-table perspective that I admire. But according to him, the measure that’s most valuable is the amount of heart that brings people together for a meal. Ain’t that the truth. His new book is sort of a valentine to home cooking. The menus are laced with stories of preparing meals with family and friends. Greg is a well known chef in the Puget Sound area (one of the first to source local ingredients) but his recipes are anything but chef-y. They’re simple and divine and just what you want for your next family meal.
Cookus Interruptus

(Greg Atkinson's) words, penned or spoken, are thoughtful – measured and weighed as carefully as if he were crafting a recipe... There are 70 recipes included with his two dozen or so essays, each one chock full of warm memories, inviting flavors and Greg’s appreciation for the idea that everything tastes best in its season and shared with the ones you love.
Kathy Casey, Al Dente

Every recipe has a story, and Greg Atkinson's tales of family, friends and the foods that grace their tables are the literary equivalent of a loaf of bread pulled warm from the oven, slathered with homemade jam and eaten in front of a roaring fire.
The Seattle Times

What do we have at home that no restaurant can provide? Family. And the stories that families share. Those ingredients of family and stories are the ones that Atkinson clearly values above all.
Zester Daily

Here you'll find a series of thoughtful essays on what food means — to him (Greg Atkinson), and to all of us — followed by the sort of recipes that an average home cook can easily tackle, and serve proudly to her favorite people, knowing they'll be pleased.
Edible Seattle

At the Kitchen Table: the Craft of Cooking at Home is quite simply, a perfect book. Part collection of short stories and nostalgia, part pontification, and part cookbook, Mr. Atkinson, through each chapter, takes us on the overused culinary journey.
Food Beat NW

Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By George Erdosh on January 17, 2012
Format: Paperback
If you like well-written essays on food, cooking and anything else related to these delicious topics, you will enjoy reading the 27 short essays in At the Kitchen Table. This is not a cookbook yet food writer/chef Greg Atkinson included a few selected recipes after each of the essays. Subjects in each chapter vary widely but all centered in the kitchen. They range from three to six pages, some longer. Many are from the author's own experience, and the title of each chapter only gives just a hint of what the essay is about. They are a pleasure to read and many readers may wish to extend them over 27 days instead of reading them in one sitting. The book is small-format, simple, unillustrated. The recipes are only moderately interesting and most, if not all, you will likely to find in your own recipe collection (e.g. challah bread, spinach noodles, tomato sandwich or spaghetti primavera). The recipes are well written, easy to follow but layout for most is not cook-friendly. You will page back and forth to follow them as many continue overleaf. Each recipe head note is a short essay by itself. Index is good.
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1 of 1 people found the following review helpful By filmdurango on November 8, 2012
Format: Paperback Verified Purchase
This is the book I want to write. If you're interested in how your personal cooking life can translate into a cooking/food book, you'll enjoy this. While it's not a "cookbook" it has enough recipes to support each essay.
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1 of 1 people found the following review helpful By Lance K. Mertz on January 16, 2012
Format: Paperback Verified Purchase
The Coc au Riesling is one of my favorite things to make and eat. I got it from this book. It also has some good little stories and tips. I highly recommend it to anyone interested in cooking, whether professionally or to be a serious home cook!
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