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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.
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.
I love this cookbook! From fall through spring, this is exactly the way I like to cook. Super (beyond) delicious, satisfying, home cooked meals elevated without fussy ingredients... Read morePublished 9 months ago by dcgirl
Love it! It looks like a new book. Im reading the book now and try to find some for this coming holiday. Though it doesn't have a lot of pictures but steps are very detailed.Published 10 months ago by Ling Cao
I have acquired numerous cookbooks over the years, many of them dealing with soups, stews & one-pot meals. Read morePublished 19 months ago by Emmett M. Woods
Awesome book for soup lover. Giving to my daughter as a gift. Can't wait to reap the rewards of her efforts. Read morePublished 21 months ago by Kindle Customer
A few recipes of note, but nothing so special that I really needed this cookbook. His original cookbook is better and offers similar recipes. Read morePublished 23 months ago by "Cal"
This book has a number of really great recipes and also does anice job of providing variations. For example, if the recipe calls for lamb, he provides variations for sausage, etc. Read morePublished on February 16, 2013 by texasjet
Fantastic receipes!! As the title promises - each meal uses only one pot and the ingredients are ones that you can actually find in the grocery store!!! Read morePublished on January 11, 2013 by Shoshana
We have a copy of this book at our home and at our farmhouse, and we give it as a gift to friends and family. Read morePublished on October 14, 2012 by Drewry
In this great book, Chef Tom Valenti (named one of the country's "Ten Best Chefs" by Food & Wine magazine! Read morePublished on August 11, 2012 by The Reviewer Formerly Known as Kurt Johnson