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Starred Review. A joint effort between Kasper, public radio host of The Splendid Table, and her producer and fellow foodie, Swift, this superb book should grace the shelves of even the most infrequent of cooks. Full of tantalizing, fast and easy-to-assemble meals, this collection also focuses on the ideas behind the techniques: what to look for as the food cooks, what kind of pot ensures success, and where substitutions will work. Helpful information such as why buying imported Italian pasta and why salting pasta water are important help the less experienced extract flavor from basic ingredients. Recipes center on quick and nutritious dinner options, including Dressing-in-a-Bowl Supper Salad, North Shore Shrimp Scampi, and Lamb Chops with Crossover Spice Crust. The authors also provide valuable references such as a tasting guide to salad greens, advice for imparting flavor to frozen shrimp and suggestions for using pasta water in sauces. Given the show's popularity, the accessibility of the recipes and the authors' practical and useful advice, this excellent book is sure to become a kitchen staple. (Apr.)
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For more than twenty years, James Beard Award winner LYNNE ROSSETTO KASPER has been recognized as one of America’s leading food authorities, commentators, and cultural historians. The national radio show she co-created and hosts, The Splendid Table, is a staple of American Public Media, and her column, Ask the Splendid Table, is distributed to more than four hundred newspapers across the nation. Her first cookbook, The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, was named Book of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. This is her third cookbook.
SALLY SWIFT is a twenty-year veteran of television and radio, and is co-creator and managing producer of The Splendid Table. This is her first cookbook.
I am a huge fan of The Splendid Table and this collects some of her best supper recipes. I use this for inspiration, and it worksPublished 2 months ago by Roberta Sheahan
Stories of people and their food; what's not to like.The recipes are delicious and they are expanding. I'm in love with the two white bean salads and the Shrimp- What fun!Published 4 months ago by holly
Every recipe I've tried out of this book has been fabulous. You've got to try the orange saffron panna cotta. Unbelievable.Published 7 months ago by M. Carlson
This book is simple and inspirational! I love the quotes and the simple but classic techniques. I recommended it to several friends that cook.Published 9 months ago by DEB
In a world of internet recipes, why get a cook book? Well, i don't know. But this is more than a cook book, and deserves to be in your collection. Read morePublished 11 months ago by elizabeth
but it makes you hungry and there are so very many ingredients that you don't generally have or even know what they are.Published 14 months ago by LJD
We bought this book when it came out some years ago. Just last night, while cooking from it again, I was admiring the abuse it's seen. Read morePublished 17 months ago by Aaron
I had a terrible time deciding what to try first out of this book. Every recipe was perfectly balanced to be approachable while still appealingly fresh and delicious-sounding. Read morePublished 18 months ago by Nicole