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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
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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