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Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook Hardcover – June 27, 2006

4.2 out of 5 stars 13 customer reviews

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Editorial Reviews

Amazon.com Review

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.
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Product Details

  • 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: #258,723 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
Kitchen Sense is an amazingly comprehensive book that offers an excellent combination of tips and recipes. The recipes themselves are extremely clearly written, detailed and informational without being pedantic, and complemented by Davis' often witty observations and suggestions. And the dishes they describe are far more interesting and sophisticated than the Joy of Cooking or any other general cookbook, covering a full range of ethnic cuisines as well as American classics with a modern twist. It's such a cliche to say that this is the only book you'd need to take to a deserted island (one with a full kitchen...), but in this case it's really true!
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Format: Hardcover
I bought this based on the great reviews here. I was looking for a one-stop shopping type of cookbook and I hit the jackpot here. When it arrived I sat down and began highlighting recipes I wanted to try first and an hour later I still wasn't done. Everything I've cooked thus far has come out fabulously.
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Format: Hardcover Verified Purchase
I really like this cookbook. Even as a chef, I still pull this cookbook out frequently. It's not massive nor encyclopedic. It's not going to teach you everything you could ever want to know about cooking. But the recipes are creative and unique, and they aren't all that hard. This is the perfect cookbook to buy friends or family who enjoy cooking at home. It will show you new ways of doing things or prompt you to cook in ways you normally wouldn't.
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Format: Hardcover
This cookbook is genius! I use it all the time. It is easy to follow, and I have never had a problem with a single recipe. I get great praise from guests when I use the book for dinner parties. It also makes a great gift - people love it. Who are these people making comments about there not being pictures? I've never even noticed because the book is so incredibly useful.
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Format: Hardcover Verified Purchase
This book is my new kitchen bible. I have not tried a bad recipe yet. They are all pretty simple, easy to follow with helpful hints. Always an interesting twist on old standards, and interesting new recipes fit for a restaurant. You will never get bored with this book around.
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Format: Hardcover Verified Purchase
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.
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Format: Hardcover Verified Purchase
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 recipes. This book was useless to me in the kitchen. I threw this book away.
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