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To pull off his particular sleight-of-hand, Richard has devised novel techniques--like using plastic film to shape and poach food, and gelatin to bind fatlessly--that all cooks should know about. Whether readers will tackle the often-exacting recipes will depend on their willingness to engage in kitchen workouts that also regularly require special equipment like a Japanese mandoline and electric meat slicer. Though there are a number of simpler, homier recipes like Tomato Soup with Fresh Mozzarella and Thyme-Glazed Baby Back Ribs--and the formulas themselves couldn't be more lucid--this handsome book will probably be best appreciated as an artful record of a great and wonderfully playful cooking intelligence. Replete with stunning photos, used generously to illustrate techniques, it's hard to imagine any serious cook who wouldn't want to join Richard, dig in, and learn. --Arthur Boehm
Absolutely love this book. Even more pleased to get a confirmation from the seller that it is in fact a signed copy from the renowned chef. Read morePublished 20 months ago by Mary Ann Kuizon
This book has very delicious recipes
They are detailed and easy to follow
The recipes are many times very complicated and aimed more to the professional cook
Techniques! Really impressed with this book. Only to page 48 and already planning on making lots of Richard's recipes. Just sent a copy to a friend.Published on July 15, 2012 by J. Jacobs
I love this book. Even when my spiralized potatoes break apart, the recipe takes all day, or I get tired of chopping I still love this book. Read morePublished on October 15, 2011 by vegan chef
As someone who's lucky enough to have eaten in Michel's flagship restaurant Citronelle, and eats regularly at his bistro Central Michel Richard, I can tell you that this is pretty... Read morePublished on December 11, 2010 by Will Y
If you love to cook, watch cooking shows, or collect cookbooks, this book is a must have. I really wish I could give this book more than five stars because it deserves to be... Read morePublished on August 17, 2009 by R. Fields
This book makes you feel as the title "Happy in the Kitchen"!! Great ideas, great picture, beautiful recipes! Totally recommend it!!Published on July 27, 2009 by Caro Diaz
This is one of the best cook books I have ever read. I am an ex chef and am able to understand and apply some of the more advanced tecniques in the book so it might have a greater... Read morePublished on November 17, 2008 by Jamie E. Landsman