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Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca Hardcover – October 21, 2003


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Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca + Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking
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Product Details

  • Hardcover: 288 pages
  • Publisher: Scribner; 1 edition (October 21, 2003)
  • Language: English
  • ISBN-10: 0743243757
  • ISBN-13: 978-0743243759
  • Product Dimensions: 1.2 x 7.5 x 9.2 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #680,056 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Valenti (chef/owner of Ouest and another Manhattan restaurant slated to open later this year) would seem particularly well-suited to write a cookbook (with the apparently indefatigable Friedman) on homey one-pot meals. After all, he made his name with a lamb shank cooked gently until it falls off the bone (presented here with a slight variation as Moroccan-Spice Braised Lamb Shanks). There's a slackness here, however, not in the recipes themselves, which are uniformly tight and well-written, but in the dishes, which run along the very familiar lines of Classic Braised Beef Brisket and Pasta and Bean Soup. It's a shame, too, because when Valenti perks up a recipe with imagination he scores big: Turkey Soup with Stuffing Dumplings makes ingenious use of Thanksgiving leftovers, and the technique used in Olive-Oil Poached Red Snapper with Tomato and Scallions will be new to many. Valenti employs a snappy tone that sometimes slips into snide, as in a headnote for a very simple Silken Corn Puree in which he rails against writing that describes "food as a season on a plate or in a bowl." He also takes a refreshingly home cook-oriented approach in his introduction. A foreword by Mario Batali adds little, aside from informing the reader that both chefs find dish-washing odious.
Copyright 2003 Reed Business Information, Inc.

Review

Bobby Flay Chef-owner of Mesa Grill and Bolo and host of the Food Network's Boy Meets Grill and FoodNation I crave the lusty and gutsy flavors of Tom Valenti's food twelve months a year. Now, instead of trying to steal his dishes from his menu, I have them all right here in Tom Valenti's Soups, Stews, and One-Pot Meals.

Lidia Bastianich Chef-owner of Felidia, Becco, and Lidia's and host of Public Television's Lidia's Italian-American Kitchen and Lidia's Italian Table If you enjoy the mellow, velvety, complex, and succulent flavors that come from one-pot meals cooked slowly, this is the book to have.

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Customer Reviews

Hooray for Valenti and Friedman!
Barbara A Tinker
We have made at least 10 recipes from it so far...without exaggerating, every single one has been a winner.
David S
The recipes in this book are flavourful, quick, and easy to make.
SSJ

Most Helpful Customer Reviews

31 of 34 people found the following review helpful By Judzo on September 9, 2004
Format: Hardcover Verified Purchase
I'm not a great cook, but I like to cook. I'm busy and time is one of those things I don't have a lot of. The truth is, even if I did have the time, I wouldn't spend it cooking all day. Each of us divides time, our most precious commodity among all sorts of choices. No one cares how much time your cooking takes, because it's not the cooking it's the flavor and richness that I think most people want in their meals. That's why I'm taking the time to rate this book. This book is the BEST cooking book I've read in years. Tom Valenti IS A CHEF THAT UNDERSTANDS THE PERSON WHO WORKS ALL DAY AND WANTS BUT DOESN'T BELIEVE THEY HAVE THE TIME TO MAKE A REALLY GOOD MEAL. He proves you CAN make a great meal with little time. He is completely unpretentious and makes you WANT him at your side cooking. The recipes are winners and practicable. There are NO, where am I going to find THIS ingredient??! receipes. If you want a cookbook YOU WILL USE, believe me this is it.
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43 of 49 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 10, 2003
Format: Hardcover
If I only bought cookbooks to cook from, this would be my most desirable type of book. First, because one can go to this book when you know you want an easy one pot meal instead of wading through lots of restaurant chef and Italian cuisine and French cuisine books. Second, because the recipes in this book are good.
There is little need to summarize the content of the book, as the title pretty much tells the story. You also should believe the statement on the cover that these are `home recipes' and not the kind of recipe Tom Valenti typically makes at his restaurants, or, at the very least, he does not make them in the same way at his restaurants.
The cover says there are 125 recipes which, on the face of it is a tad thin for the $30 tariff. These are broken down by:
Hearty soups and chowders: 18 including classics such as `pasta fazool', clam chowder, and lobster bisque
Casseroles, stews, and chilis: 28 including risottos, fish stews, sausage and cabbage stew, and venison chili
Large Cuts and catches: 29 including leg of lamb, beef brisket, pork shank, and hunter style chicken
Accompaniments and additions: 10 including pastas, rice, potatoes and polenta
Condiments and Garnishes: 9 including pesto, aioli, roasted tomatoes, and croutons
Oops, that is only 94. The remaining recipes are variations on main recipes plus recipes for chicken and beef stocks. Since almost recipe in the first three chapters has one or more variations, the effective total may be closer to 200. The bottom line is that these 94 basic recipes are worth the higher toll than you may find in some other books.
Read more ›
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21 of 22 people found the following review helpful By A Customer on October 28, 2003
Format: Hardcover
Several cookbooks I own are great for use maybe 3 or 4 times a year--when I have the spare time and energy. This one I seem to be pulling off the top of my refrigerator about once a week, for dinner without the extensive forethought or special trips to the market. And so far (I've tried about 6 of the recipes now), it's batting a thousand.
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20 of 21 people found the following review helpful By David S on February 27, 2005
Format: Hardcover
I have had this cookbook for about a year now. We have made at least 10 recipes from it so far...without exaggerating, every single one has been a winner. The dishes are fun to make and the just tatse darn good! A couple "must-makes" are the Morroccan spiced lamb shanks and the Mushroom Braised Short Ribs. This is a winner! Thanks to the authors!
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15 of 16 people found the following review helpful By R. Attorri on October 23, 2005
Format: Hardcover
As a busy working father who also does the cooking, I have always looked for the collection of recipes which is appealing to the whole family yet tastes interesting, and can be prepared without needing to take the whole day off to shop and prepare. Without exception, every recipe in this book as been a winner. Try the seemingly ordinary poule au pot, Slow Braised Chicken in a Pot. You won't believe how something so simple will be so satisfying, so incredibly delicious, all in less than an hour. Treat yourself to this book-it is the single most used in my collection of 50 cookbooks.
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11 of 11 people found the following review helpful By A Customer on October 22, 2003
Format: Hardcover
I'm not an expert in the kitchen by any means, but I can follow a recipe like a pro. This book made cooking a pleasure - the recipes were simple and delicious and not too intimidating for a cooking neophyte. I look forward to cooking up these meals, from front to back. I highly recommend this book - perfect for the chilly fall nights to come!
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7 of 7 people found the following review helpful By A Customer on October 13, 2003
Format: Hardcover
This is the perfect book to have during the cooler months. Hearty but not necessarily heavy food easily prepared that will make your kitchen fragrant and your mouth water. Tom Valenti's directions are easy to follow, the ingredients easy to find and the results are delicious. Make two or three of the slow-cooked receipes over the weekend and eat well for the rest of the week. These may not be the most inovative recipes you'll ever find (tuna noodle casserole for example) but the book is worth the price for the Moroccan-Spiced-Braised Lamb Shanks receipe alone. Not all receipes take hours to cook, some are fast and easy for quick week night dinners. This is real world comfort food and I recommend it to any cook of basic(or greater) skill level. You won't need fancy equipment either!
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