From Publishers Weekly
Gourmet food purveyors King and Stott may have made a name for themselves with preserves and condiments, but with this third cookbook they prove they can also handle dishes as wide-ranging as Huevos Rancheros and Rack of Lamb. The well-rounded collection features hearty American fare with a modern flair; a typical recipe is Three Moms' Meatloaf, which calls for fresh parsley, thyme and rosemary, and includes tomato paste (no ketchup). Above all, the authors are not bound to tradition. Recipe introductions often clue readers in to the rationale behind a recipe ("Where is it written that all croutons must be made from leftover bread? Why not experiment with squares of polenta?") and "favorite variations" sections offer modifications to every recipe. Although it's initially strange that there's no appetizer chapter—considering the subtitle's emphasis on entertaining—many of the dishes in the "Seafood and Fish" and "Pasta, Potatoes, Bread" chapters would make pleasing hors d'oeuvres (e.g., Scallop "Chips," Grown-Up Potato Puffs, Tuna Tartare on Cucumber Rounds). This laid-back book deserves a warm reception from anyone who likes their food easy and delicious. 150 full-color photos. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
“This wonderful book comes from Jonathan, Jim, and Kathy’s love of cooking and good food. They have an uncanny sense of exactly what you want to eat and the recipes are really easy. Everything I’ve made is absolutely delicious and I can’t wait to work my way through the rest of the book.” —Ina Garten, author of the Barefoot Contessa cookbooks