Sara Moulton is a very, very busy woman: Food Network host and personality, executive chef for Gourmet
magazine, food editor for Good Morning America
, and the mother of two children. Now add to that author of her first cookbook Sara Moulton Cooks at Home
, in which Moulton delivers easy-to-prepare recipes as well as plenty of timesaving tips. If you wonder where Moulton draws her inspiration from, this book is all about family, including her extended family of friends and professional associates. Her recipe introductions read like an autobiography. She shows how it is done, and then she challenges the reader to do much the same with his or her own family of recipes. Moulton's 200-some recipes break down into standard sections such as hors d'oeuvres, soups, salads, meat, pasta, and so on. But she also pays homage to vegetarian main courses, light lunches, and breakfast and brunch. Look for Gingery Chicken Broth with Wonton Ravioli, Blasted Chicken (it's about roasting at high temperature), Sautéed Pork Loin with Mustard and Grapes, Roasted Salmon with Warm Lentil Salad, Andrea's Blackberry Crumble, and her own daughter's contribution, Ruthie's Chocolate French Toast with Raspberry Sauce. Sara Moulton Cooks at Home
is about real food for real people. Sometimes it's homey, sometimes it's homely, and sometimes it puts on a string of pearls. --Schuyler Ingle
From Publishers Weekly
The food media juggernaut Moulton (executive chef for Gourmet, food editor for Good Morning America, and Food Network host) has designed an all-purpose working cookbook for a wide audience. That means lots of chicken, pork and beef. Most recipes are fairly straightforward (spinach salad, chicken tarragon, parsnip puree); a few are elaborate, like the weirdly multicultural Fontina-and-Prosciutto-Stuffed Wonton Ravioli with Porcini Sauce and the Seared Sea Scallops with Celery Root Puree, Parsley Oil, and Lemon-Caper Brown Butter. The book is filled with helpful tips, anecdotes (told in the unflappable, all-American Moulton style) and photographs of Moulton as a young girl, gradually working her way up through restaurant kitchens-hard at work, eyeing the camera with a determined grin. The book does lack focus, and there isn't much that differentiates it from other homestyle cookbooks. But Moulton's thousands of fans will certainly flock to it, leaving their Joys and Fannie Farmers on the shelf for a while as they tackle such dishes as Roasted Ratatouille Crepes with Goat Cheese.
Copyright 2002 Reed Business Information, Inc.