- Hardcover: 528 pages
- Publisher: Clarkson Potter; First Edition edition (June 27, 2006)
- Language: English
- ISBN-10: 1400049067
- ISBN-13: 978-1400049066
- Product Dimensions: 7.2 x 1.6 x 9.4 inches
- Shipping Weight: 2.5 pounds
- Average Customer Review: 4.2 out of 5 stars See all reviews (13 customer reviews)
- Amazon Best Sellers Rank: #1,157,014 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook Hardcover – June 27, 2006
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
General cookbooks like Mitchell Davis's 600-recipes-packed Kitchen Sense can't help but raise a question--in a world with The Joy of Cooking and How to Cook Everything, to name two such tomes, is another such book wanted? On the yes side, Davis has provided a nicely edited selection of homey, easy-to-do recipes--old favorites like baba ghanoush, tuna casserole, frisée aux lardons, and chicken cacciatore, plus more unusual formulas, such as Seared Scallops with Warm Pomegranate Vinaigrette, Chipotle-Rubbed Turkey Breast, and Grilled Lamb Chops with Salsa Verde. Sweets include the likes of Bourbon and Bread and Butter Pudding, Salty Chocolate Sablés, and Peach Galette and Pumpkin Chiffon Pie, as well as old standbys like strawberry shortcake and chocolate chunk cookies. Kitchen Sense's well-written recipes might easily form the backbone of any cook's repertoire. Present also are notes to help readers better understand ingredients and techniques, as well as advice on advance preparation and what to do with leftovers, among similar matters. Davis's approach is both casual and informed, which is exactly right for the kind of book he's aimed to write.
On the no side--well, we've visited many of the book's recipes many times before, and in versions that could be called, to the extent that it's possible, definitive. It remains for the reader to decide which book and author he or she feels most comfortable with--whose recipes jibe most closely with personal liking. For many, Kitchen Sense will offer just the right combination of good taste, technical ease, and recipe soundness to make it a trusted kitchen helper. --Arthur Boehm
From Publishers Weekly
A labor of culinary love is evident from beginning to end in this thorough and inspiring collection of recipes written by Davis, a professor of food studies at New York University and on staff at the James Beard Foundation. Chapters are arranged by subject (such as "Grains," "Poultry" and "Meat") and include enticing and well-explained dishes that run the gourmet gamut from American comfort foods such as Macaroni and Cheese to ethnic fare such as Shu Mai (dim sum dumplings) and Pastitsio. Baked goods include Scones, Eggplant Focaccia, and Lavender Cookies. Useful features include "Kitchen Sense" (concise highlighted boxes covering such topics as party planning, ingredient measuring and artichoke trimming); advance prep and leftover tips, which accompany recipes; and an enlightening section on how to read recipes. Even with the noticeable absence of illustrations, this is a timeless and solid collection cooks of all levels will want within easy reach in the kitchen. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top Customer Reviews
If you have this book, you will still need an encyclopedic book such as `The Joy of Cooking' and a good reference such as the `Larousse Gastronomique'. If you are especially fond of ethnic cuisines, you will also still need Julia Child's `Mastering the Art of French Cooking', Marcella Hazan's `Essentials of Classic Italian Cooking', Rick Bayless' `Authentic Mexican' and David Thompson's `Thai Food'. If you like baking bread or cakes or pies, you will still need good books from Rose Levy Beranbaum, Nick Malgieri, or Maida Heatter. And, you will probably want to hang on to your specialized books on cooking fish, vegetables, meats, poultry, and eggs. Last but not least, you will still want your copy of Jacques Pepin's `Complete Techniques'. But, these are for reading when you want to plan ahead. On the day of..., you will always be able to rely on Davis book to come through with something interesting, presented in a way which is superior to almost every other general, non-professional cookbook I have seen including the tomes from `Gourmet', `Bon Appetit', Mark Bittman and `The New York Times' / Craig Claiborne.
One way in which Davis seems to almost everything right is in the amount of detail he includes with each recipe. I always avoid even the thought of compiling my own cookbook because I'm sure I would include too much.Read more ›
Most Recent Customer Reviews
I rate this book very highly in my cookbook collection. What I like most is reading about how Mitchell thinks and approaches food. Read morePublished 11 months ago by rhodyfresh
Bought it for my daughter & it is now the only cookbook she refers to. Said she has never been disapointed with a recipe yet. Read morePublished on June 8, 2014 by Jami Bigham
The book contains some good or even great recipes. However I have a big problem with the printing. The print in this book is very small and I had to use magnifying glass to view... Read morePublished on November 18, 2013 by Steve Salloom
I've tried 3 recipes from the book and they have all been delicious and easy to make. Also - most recipes call for easy-to-find ingredients which is helpful.Published on November 2, 2013 by Sarah Little-Smith
I bought this book after previewing it from a library. I knew what I was getting and I'm very pleased with my purchase. Read morePublished on November 4, 2009 by B. Hasseler