Amazon.com Review
I love to cook. I love the idea of shopping for the ingredients to some incredible meal, spending an afternoon preparing and sautéing and reducing sauces and serving up delicacies to adoring guests at a glittering dinner party with the good china and candles. Problem is, I live in 1997, and don't have servants, and the opportunity to pull off something like the above comes around about once every ten years or so ... But for those of us whose lives are speeding faster and faster, in spite of all our "labor-saving devices," this book offers some real hope of putting incredibly tasty and elegant food on the table without having to quit our day jobs. The author is a veritable institution of cooking expertise in the San Francisco Bay Area. It shows in this very helpful book!
