Top critical review
28 of 29 people found this helpful
She needs a better editor!
on October 28, 2013
I love Anne's cooking, especially the recipes from "Secrets of a Restaurant Chef," but some of the recipes in her cookbook don't make sense. For example, for the "Garlic Chicken and Israeli Couscous" recipe. The photo does not match what the ingredients dictate. Also, the directions make no sense. For the step when you add the thyme bundle and bay leaf, it says to add them and then take them out, without saying how much time to cook them. The recipes do have flavor, but I highly suggest that you compare the recipe with the Food Networks' version and make a hybrid recipe.