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Clark has the technical smarts (and taste) to know where and how to nip and tuck, usually by removing ancillary preparations or unnecessary steps. If her conscientious work often makes otherwise inaccessible dishes more approachable, readers should also know that many of the dishes, which can call for special ingredients, are still not for everyday cooking. But food-loving readers interested in last-word creations will undoubtedly want to try making this standout fare. To further ease the way, Clark and the chefs provide copious notes that help explain ingredients and techniques while recipe intros offer even more elucidation. With photos that depict the dishes and multiple shots of the author with the chefs on the job, the book should bring top-drawer dining closer to home. --Arthur Boehm --This text refers to an out of print or unavailable edition of this title.
It is an inspiring book for everyone, especially those who chose a kitchen career. Hard work and perseverance is the essence.Published 3 months ago by veganll
It's a good book, which offers some very good tips, but there are not enough pictures of the food. It has some nice recipes, which I may try as well as tips on purchasing items, in... Read morePublished on September 19, 2011 by Rebecca
In love? Behold, the way to a man's heart: Vanilla poached shrimp with a tangy rhubarb chutney and butter sauce. Roasted porkchops with fresh peaches and basil. Read morePublished on May 4, 2011 by Catharine Beale
I was disappointed. The recipes are too rarified and complex for even a more experienced home cook.Published on March 24, 2008 by Inge S. Ortmeyer
This book is brilliant. Melissa Clark managed to get leading Chefs to share their cherished recipes but took it one step further by removing all the fuss and the time consuming... Read morePublished on October 1, 2007 by Zen Chef