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Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook Hardcover – June 27, 2006


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Product Details

  • Hardcover: 528 pages
  • Publisher: Clarkson Potter; First Edition edition (June 27, 2006)
  • Language: English
  • ISBN-10: 1400049067
  • ISBN-13: 978-1400049066
  • Product Dimensions: 9 x 7.3 x 1.6 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,133,338 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

General cookbooks like Mitchell Davis's 600-recipes-packed Kitchen Sense can't help but raise a question--in a world with The Joy of Cooking and How to Cook Everything, to name two such tomes, is another such book wanted? On the yes side, Davis has provided a nicely edited selection of homey, easy-to-do recipes--old favorites like baba ghanoush, tuna casserole, frisée aux lardons, and chicken cacciatore, plus more unusual formulas, such as Seared Scallops with Warm Pomegranate Vinaigrette, Chipotle-Rubbed Turkey Breast, and Grilled Lamb Chops with Salsa Verde. Sweets include the likes of Bourbon and Bread and Butter Pudding, Salty Chocolate Sablés, and Peach Galette and Pumpkin Chiffon Pie, as well as old standbys like strawberry shortcake and chocolate chunk cookies. Kitchen Sense's well-written recipes might easily form the backbone of any cook's repertoire. Present also are notes to help readers better understand ingredients and techniques, as well as advice on advance preparation and what to do with leftovers, among similar matters. Davis's approach is both casual and informed, which is exactly right for the kind of book he's aimed to write.

On the no side--well, we've visited many of the book's recipes many times before, and in versions that could be called, to the extent that it's possible, definitive. It remains for the reader to decide which book and author he or she feels most comfortable with--whose recipes jibe most closely with personal liking. For many, Kitchen Sense will offer just the right combination of good taste, technical ease, and recipe soundness to make it a trusted kitchen helper. --Arthur Boehm

From Publishers Weekly

A labor of culinary love is evident from beginning to end in this thorough and inspiring collection of recipes written by Davis, a professor of food studies at New York University and on staff at the James Beard Foundation. Chapters are arranged by subject (such as "Grains," "Poultry" and "Meat") and include enticing and well-explained dishes that run the gourmet gamut from American comfort foods such as Macaroni and Cheese to ethnic fare such as Shu Mai (dim sum dumplings) and Pastitsio. Baked goods include Scones, Eggplant Focaccia, and Lavender Cookies. Useful features include "Kitchen Sense" (concise highlighted boxes covering such topics as party planning, ingredient measuring and artichoke trimming); advance prep and leftover tips, which accompany recipes; and an enlightening section on how to read recipes. Even with the noticeable absence of illustrations, this is a timeless and solid collection cooks of all levels will want within easy reach in the kitchen. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Customer Reviews

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You will never get bored with this book around.
summer
I've tried 3 recipes from the book and they have all been delicious and easy to make.
Sarah Little-Smith
This is the perfect cookbook to buy friends or family who enjoy cooking at home.
Bradley Nelson

Most Helpful Customer Reviews

33 of 37 people found the following review helpful By An avid cook on July 14, 2006
Format: Hardcover
Kitchen Sense is an amazingly comprehensive book that offers an excellent combination of tips and recipes. The recipes themselves are extremely clearly written, detailed and informational without being pedantic, and complemented by Davis' often witty observations and suggestions. And the dishes they describe are far more interesting and sophisticated than the Joy of Cooking or any other general cookbook, covering a full range of ethnic cuisines as well as American classics with a modern twist. It's such a cliche to say that this is the only book you'd need to take to a deserted island (one with a full kitchen...), but in this case it's really true!
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31 of 35 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on September 18, 2006
Format: Hardcover
`Kitchen Sense' by James Beard Foundation Vice President, Mitchell Davis comes closer to my ideal cookbook than any other book I have reviewed. It is not perfect, and it is certainly not the only cookbook you will want, but it attains that happy medium of just enough of the right information for an excellent selection of both classic and interesting recipes to make it the first cookbook you reach for when trying to decide on what to make for dinner.

If you have this book, you will still need an encyclopedic book such as `The Joy of Cooking' and a good reference such as the `Larousse Gastronomique'. If you are especially fond of ethnic cuisines, you will also still need Julia Child's `Mastering the Art of French Cooking', Marcella Hazan's `Essentials of Classic Italian Cooking', Rick Bayless' `Authentic Mexican' and David Thompson's `Thai Food'. If you like baking bread or cakes or pies, you will still need good books from Rose Levy Beranbaum, Nick Malgieri, or Maida Heatter. And, you will probably want to hang on to your specialized books on cooking fish, vegetables, meats, poultry, and eggs. Last but not least, you will still want your copy of Jacques Pepin's `Complete Techniques'. But, these are for reading when you want to plan ahead. On the day of..., you will always be able to rely on Davis book to come through with something interesting, presented in a way which is superior to almost every other general, non-professional cookbook I have seen including the tomes from `Gourmet', `Bon Appetit', Mark Bittman and `The New York Times' / Craig Claiborne.

One way in which Davis seems to almost everything right is in the amount of detail he includes with each recipe. I always avoid even the thought of compiling my own cookbook because I'm sure I would include too much.
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10 of 11 people found the following review helpful By Margaret on January 20, 2007
Format: Hardcover
I bought this based on the great reviews here. I was looking for a one-stop shopping type of cookbook and I hit the jackpot here. When it arrived I sat down and began highlighting recipes I wanted to try first and an hour later I still wasn't done. Everything I've cooked thus far has come out fabulously.
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3 of 3 people found the following review helpful By Bradley Nelson VINE VOICE on December 30, 2008
Format: Hardcover Verified Purchase
I really like this cookbook. Even as a chef, I still pull this cookbook out frequently. It's not massive nor encyclopedic. It's not going to teach you everything you could ever want to know about cooking. But the recipes are creative and unique, and they aren't all that hard. This is the perfect cookbook to buy friends or family who enjoy cooking at home. It will show you new ways of doing things or prompt you to cook in ways you normally wouldn't.
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2 of 2 people found the following review helpful By NYC Doc on September 3, 2008
Format: Hardcover
This cookbook is genius! I use it all the time. It is easy to follow, and I have never had a problem with a single recipe. I get great praise from guests when I use the book for dinner parties. It also makes a great gift - people love it. Who are these people making comments about there not being pictures? I've never even noticed because the book is so incredibly useful.
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1 of 1 people found the following review helpful By summer on November 5, 2012
Format: Hardcover Verified Purchase
This book is my new kitchen bible. I have not tried a bad recipe yet. They are all pretty simple, easy to follow with helpful hints. Always an interesting twist on old standards, and interesting new recipes fit for a restaurant. You will never get bored with this book around.
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