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It's About Time: Great Recipes for Everyday Life Hardcover


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It's About Time: Great Recipes for Everyday Life + Molto Italiano: 327 Simple Italian Recipes to Cook at Home + Molto Batali: Simple Family Meals from My Home to Yours
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Product Details

  • Hardcover: 248 pages
  • Publisher: Steerforth (April 19, 2005)
  • Language: English
  • ISBN-10: 1586420879
  • ISBN-13: 978-1586420871
  • Product Dimensions: 10.4 x 8.6 x 0.8 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #84,680 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

The reference to time in this work's title has multiple meanings for Schlow, executive chef of Boston's Radius. The author divides his book into eight "times," or moods: Chapter Two, for example, is titled "Time to Get the Family Together," while Chapter Seven, "Time to Look Like a Pro," teaches readers how to pull off dishes that look as if they require far more time to prepare than they actually do (e.g., Tomato Confit). The foods benefit from Schlow's substantial experience in both French and Italian cooking, although the range of cuisines he covers is wide, as the chapter on barbecue attests. Schlow is invested in handing over the reins in the kitchen to readers, not basking in his own glory (he was a James Beard Award winner in his first year of eligibility), so a fair number of the recipes knowingly cater to cooks who are not CIA-trained. Schlow also uses "time" quite specifically; he advocates slow cooking for certain dishes. Slow Roasted Salmon with Cabbage, Bacon and Dill, for example, is cooked in a 250-degree oven. Not all of Schlow's recipes pertain to his subtitle; his Hamachi Tartare with Warm Scallion Compote and Caviar hardly seems like an "everyday life" kind of concoction, but his jazzy, engaging humor may encourage curious readers to attempt his more difficult creations. (Apr. 19)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Amazon Editors' Pick - Top 10 Cookbooks for 2005

 

"The recipes we tried in the test kitchen are every bit as good as they sound. . . . If you think you don't have time to cook, trying Schlow's techniques might prove revelatory, and provide you with some terrific dining as well." — Chicago Tribune

 

"Fun to read, instructive and easy to use. It's one of the best cookbooks of 2005. . . . Well indexed and attractively illustrated with photographs of the dishes. . . . A cookbook worth reading, and one worth using again and again." — The Valley News

 

"Michael Schlow is one of those rare professionals who can think like a home cook. . . . His hearty family food will bring me back to his book often." — New York Times Book Review

 

"A thoroughly engaging and useful cookbook that shows home cooks how easy great food can be. Schlow stresses the importance of planning ahead and using good ingredients. He offers tools and tricks, a boatload of foolproof recipes, funny stories and inspiring ideas." – Fine Cooking Magazine

 

"This big, beautiful book ranges from quick meals to elegant dinners, mixed with mini essays on the importance of family dinners and socializing at the table." – USA Today

 

"Chef Michael Schlow has written the perfect cookbook . . . Like Schlow's lauded cooking at Radius in Boston, this book is distinctively and deliciously his own." – Santé Magazine

 

"One of the warmest and most lovely cookbooks recently published." – Metro

 

It’s About Time and I agree; this is Michael Schlow’s time. I have been an enthusiastic aficionado of Michael’s cooking for close to 20 years. From the Hamptons, to New York City, and to Boston, I will follow Michael wherever he goes. His understanding of the fundamentals of great cuisine have consistently delighted my palate.” —Billy Joel

 

“In IT’S ABOUT TIME, Michael Schlow has created a very personal cookbook with original ideas well formulated for the home cook. The result is a serious book that is also fun.” —Jacques Pépin

 

“Most of us would like to eat well, but feel we just don’t have enough time. We assume that because we’re so busy, then we have to grab something on the fly. This book sets out not only to teach you how to cook and eat well when you’re on the go, it also works in reverse for when your soul is crying out for a little bit of culinary therapy. . . . The chapters in this book are meant to be a guide or source of inspiration for whatever you’re in need of today. I know it’s impossible to dedicate the same amount of time, every single day, to the meal period. I’m guessing you need some variety, you need some flexibility, and of course you need me to understand that you are busy most (but not all) of the time.” – Michael Schlow (from the introduction)

 

“Time is so often the most important factor in determining what one cooks, nay, even whether one cooks at all. Time is equal for all: no one has enough of it, and while there is constant pressure to get by with less, we all need to remember to make more. . . . Time is why people will buy this book. It is the reason they will find themselves cooking not only from it, but with it, through it, and because of it.” – Mario Batali (from the foreword)

 

“Michael Schlow is my favorite chef and this book is just like he is – warm, funny, real, and brilliant in the kitchen.” – Jack Welch, former chairman and CEO of General Electric


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Customer Reviews

4.9 out of 5 stars
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This book is a must for any cook.
Cookbook Collector
I was amazed at how easy it was to find the ingredients and following the recipes.
J. D'Agostino
This is the best cookbook of the year.
JFB

Most Helpful Customer Reviews

30 of 31 people found the following review helpful By JFB on May 22, 2005
Format: Hardcover
I am not an experienced cook. But I have purchased many cookbooks and shared others with family and friends. It's About Time is at the very top of my list. It is really a book. Chef Schlow has managed to write a story that you want to finish reading, and at the same time make it a cookbook. To me a cookbook is a book that teaches you to cook and allows you to cook the receipes. That is exactly what Chef Schlow does while telling you a family story. The pictures are beautiful, but at the same time informative. I have tried several of the recipies and were able to plate them just as shown (well maybe not exactly) but at least very close to what I see. The pictures give you the added incentive to make the recipe. The recipes work. That is what is so amazing about the book. Also, although Chef Schlow provides professional advise to his readers, he also really teaches the beginner how to cook the recipe and maybe more important he teaches you how to "cook" not only his recipes, but also in a general sense. After reading this book you will have a far greater comprehension of product, technique and style that will improve your general ability to cook. Or at least that is what I found to be true. This is the best cookbook of the year. One other thing, the size is perfect. It is not a coffee table size book, but it is a little bigger than an ordinary reading book. The size allows you to keep the book in your book case, but a the same time gives you that little added size while using it. Five stars and thank you to Chef Schlow.
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14 of 14 people found the following review helpful By Cookbook Collector on May 20, 2005
Format: Hardcover
This is my favorite cookbook for several reasons....it's well written and funny, the recipes are clear and easy to follow and the pictures are gorgeous -check out the photo of the Schlow burger. I've made several of the recipes and Schlow has transformed my approach to cooking to slow roasting. Truthfully the best tasting salmon recipe and the key is to turn the oven down. This book is a must for any cook.
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19 of 21 people found the following review helpful By L. Ward on May 20, 2005
Format: Hardcover
I am an avid home cook and have an extensive cookbook collection. I bought Chef Schlow's book about 2 weeks ago and have been cooking from it nightly. I am incredibly impressed with it's recipes, menus, cocktails and techniques. Everything I have made has turned out beautifully even the more intricate Radius section was made easy! It's about time speaks not only to those that can cook but also the beginner, my husband tried it last night and WOW (he usually burns toast)! I am looking forward to many more wonderful meals.
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11 of 12 people found the following review helpful By Boston, mA on May 20, 2005
Format: Hardcover
Well done Chef Schlow! I highly recommend this book for both beginners and advanced cooks, and it's perfect for anyone who is short on time. Many of the recipies can be prepared in about an hour, and the anecdotes throughout the book make it a welcome addition to any collection.....
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4 of 4 people found the following review helpful By Lisa Peters on July 25, 2007
Format: Hardcover
I am a chef and this is hands down one of the best cookbooks I have in my collection. Very versatile and different approaches to cooking the "sme old things". Every recipe has come out better than imagined. GET THIS ONE TODAY!
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24 of 34 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 20, 2005
Format: Hardcover Verified Purchase
`It's About Time', the first book by award winning Boston restaurateur, Michael Schlow cuts across all my criteria for evaluating a restaurant chef's book in that it both violates some of my most important criteria while strongly fulfilling others. The author's credentials are good enough so that it brings into question some of those very criteria, and leads me to high recommendation for the book in spite of myself.

For starters, the book does not follow through on its major promise as signaled by the title. The title and introduction suggest that this book will give us a totally new point of view on time and cooking, in somewhat the same way Alton Brown looked at all cooking methods as different ways of applying heat. Time is an only casually applied theme in that some of the chapters focus on dishes, which can be done either very quickly (within the familiar 30 minutes), or which take a very long time. In the absence of strongly positive qualities in other areas, failing to follow through on your major stated premise is usually a sure demotion from five to four stars.

As luck would have it, recently crowned best chef in the country (James Beard Awards, 2005) saves the day in his foreword when he points out the truly distinctive and unusual aspect of Schlow's cooking. Unlike restaurants around the world, including Mario's hot spots, Schlow uses a low heat oven, with 300 degrees Fahrenheit as his norm rather than the more usual home temperature of 350 degrees or the blistering inferno found in restaurant kitchens. I have often questioned Mario's love of blisteringly hot saute pans for many dishes especially for inexperienced cooks who can have the saute ingredients go from hot to charcoal in a heartbeat if you are not paying close attention to what you are doing.
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8 of 11 people found the following review helpful By J. D'Agostino on July 19, 2005
Format: Hardcover
We have thoroughly enjoyed this cookbook! I was amazed at how easy it was to find the ingredients and following the recipes. The author has placed excellent suggestions within the chapters. If you are an expert in the kitchen or a beginner you will find the selection and the abilities well within your reach! Enjoy!
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1 of 1 people found the following review helpful By P. Williams on May 1, 2009
Format: Hardcover Verified Purchase
I ordered this book based on one recipe that he did on morning television. I liked his style and personality and when I tried the recipe, it was wonderful! I read other reviews and they were all good. Some made mention about the stories he wrote to accompany each recipe. They were right, the stories were very funny and informative.

I have picked quite a few recipes that I will try. The original one I tried was red wine braised brisket. I am going to cook it for my Mom on Mother's Day. If you like Italian food, you should add this to your cookbook collection!
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