In regards to the following review by "BJ" who writes: "The book is clever, useful, and obviously the product of prodigious research. To the authors, I send my humble gratitude. You have made my life immeasurably easier, and my dishes far more interesting than ever before. "
As a retired Philadelphia chef, I ask BJ: What does 'interesting' mean? I have the feeling that new for the sake of newness is what's selling these days and this saddens me because such new and "interesting" recipes are by and large ephemeral. My point is did you find the "dishes" delicious enough to stand the test of time? Some of my best and most sought after recipes are old standbys. Most Feinschmeckers (I refuse to use the ditzy word invented by Peter Kump, to wit: "Foodies") report that the most delectable and favorite meals along with specific recipes are based on memories of deliciousness and the specific occasion and location of the dining experience... not "what's happening now" food fads. American consumers are basically fickle. Thus marketing seems to be what is formating America' gustatory judgement.