Customer Reviews

The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times

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This is a fantastic compendium of many of the best chefs in America and some of their finest preparations. You've got Romano, Vongerichten, Boulud, Keller, O'Connell...even relative newcomers like Patricia Yeo and Wylie Dufresne. It is an outstanding resource for getting a taste of the various styles and approaches...including multiple no-stir risotto recipes and other kitchen hints. Preparation times and a recipe index are provided to make this a very well done production, including a photo for one of each chef's preparations (each chef gets about half a dozen recipes included).

The meals are mostly accessible to the home cook and very clearly presented. They were obviously kitchen-tested in order to get into the New York Times from where these recipes are drawn, so no bogus preparations. Plus these chefs didn't hold anything back seeing as the New York Times is read by their target demographic and it's a competitive arena.

Anyone who wants to kick their culinary skills up a few thousand notches over Emeril & the food TV gang ought to invest wisely in this delectable tome.

A perfect traveling companion. A mix of anecdotal and recipes and backstory on recipes. If your an aspiring home chef, it's well worth the read. A definite book to lose a few hours in.