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This is a warm book. Heartfelt warmth. And the recipes are terrific for being so personal. Seattle's Tom Douglas, for example, provides Shrimp Remoulade on Molasses Toasts, while explaining that his mother's idea of spicy seasoning was a silver-dollar size piece of onion cooking in a pot roast for 12. Chpaters covering "Starters," "Brunch and Lighter Dishes," "Soups and Stews," "Pasta and Rice," "Seafood, Poultry, Meats," "Salads and Side Dishes," "Desserts"--they are all here. So too are Seeger, Van Aiken, Schlesinger, Boulud, Traunfeld, Milliken, Waters, Bastianich, Yan, Lagasse, and many many more. Like all Share Our Strength projects, a portion of the cover price of Cooking from the Heart will end up feeding the hungry. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
Not your everyday receipes. Try the Beet Heat salad. Had it in a gourmet restaurant then found the receipe in this book. It's a wonderful source!Published on August 7, 2012 by DC Seaman
Some receipes were good, a few were okay and some were plain, common sense or not worth the effort. But the money went to a chartible cause.Published on April 29, 2009 by Amazon Customer
I found it fascinating to read the chefs' backgrounds and to see how they developed their love for cooking and, specifically, some of the great recipes that were handed down... Read morePublished on October 7, 2003
This is the neatest book! Great recipes, great chefs, yes... but it's the personal stories - some funny, some heartwarming, but all very meaningful that make it stand out from a... Read morePublished on September 30, 2003
I love this cookbook not only for the amazing recipes, but also because each of the chef's stories bring the delicious food to life. Read morePublished on September 30, 2003