No comments about Saltwater Foodways.

5 comments about Art of Aureole.

1. This is possibly, no I take that back, this is the worst cookbook I have ever seen. I couldn't tell you if the recipes worked, because the type is so difficult to read, never mind the fact that it runs in different directions, that i couldn't and wouldn't begin to try and cook from it. Too frustrating and insulting. I realize that some people purchase chefs' cookbooks for the art, and never really intend to cook from them. Even for these people, this book would be a waste of money. I was stunned when I opened it up. I actually thought it was a gag. Whoever thought the design up should be fired. I'm not even certain that I would take this book if someone gave it to me. I've got limited shelf space, considering my weakness for cookbooks, and there are many, many, many, other books that deserve that valuable space because they take their audience seriously, and know the difference between real art and creativity and a sad attempt to grab attention in a crowded market. If I could give it a negative number of stars I would. The one star I did give is for spelling the chef's name properly ( and right side up) on the cover!

   What a shame for Charlie Palmer!




2. This cookbook, in my opinion is a great book for any chef or aspiring chefs out their. This is a great inspirational book for plate presentations due to the buitiful full colored pictures throughout the book. Also some great ideas such as "Pan-Roasted Sea Scallops and Truffle-Braised Pork Cheeks with WatercressCoulis." The only thing I will agree on with the other reviews is that the format of the writing is on a angle so it makes it a little harder to read, but yet still easy to follow. Some people forgot that their is a art to culinary and this book shows that perfectly. In my words i would have to simply say "Inovative."



3. I will agree with the other reviewers that this is not, by any means, a great cookbook. Really, I've seen this as a 'coffee table cookbook' since the day I first saw it. I think the layout of this book is absolutely gorgeous and it's well worth just flipping through to see the wide array of beautiful food inside. While I doubt I'd ever try the recipies in it, I do think one could glean lots of fun tidbits of information to try in one's own way.



4. I didn't listen to other reviewers who panned this booked before I bought it. I've eaten at Aureole in New York and was wowed by its commitment to excellence. Surely the cookbook maintains those standards. Sadly it does not.
   First, every page of the book is white on black. Images of the dishes (if that's what they are since they are nearly impossible to make out) are in negative. Completely unappetizing. The text of the recipes is at 45 degree angles on the page and not easy to read or follow.
   Was this an experiment that failed horribly? I think so. The most ironic is the word "art" in the title which is not what you find inside the book.



5. I wonder if a lot of people assume that cookbooks are specifically written for the home cook? Some are and some are clearly not. Do people assume that an average person (not trained as a chef) could get a cook book from a four star restaurant and simply replicate the food at home with ease? Would that really make any sense? Shouldn't a restaurant of this caliber have a difficult cookbook? And wouldn't that be an injustice to simplify the cuisine on the assumption that most people don't have the equipment or the technique to execute the recipes? I feel that the answer is that yes there are people out there that work in the industry and thrive on cookbooks like this one. Myself included. Why does it seem odd that a number of cookbooks are geared towards cooks and chefs? There must be, what, thousands...if not millions of us out there cooking your dinner tonight. Where do we get some of our inspiration from? Cookbooks.
   
   I think the layout is very original. Part A. - a two page colour photo showing the dish. Part B. - a two page black and white recipe. If anybody cared to delve a litter deeper they might understand the rational behind the layout. Chef Palmer's food is layed out across the plate horizontally and others on angels. It's not vertical food. The layout of the recipes mimics the layout of the food.
   
   I've cooked out of this cookbook, albeit at my bistro, and the recipes do work and do taste great. It's the closet I can get, short of working at Aureole, to Chef Palmer's cuisine. It's a treasure of culinary tricks and techniques that take years to formulate and perfect.

No comments about Saltwater Seasonings: Good Food from Coastal Maine.

No comments about Superb Maine Soups: Innovative Recipes from Simple to Sumptuous.

No comments about A New England Table.

No comments about Maine Cookbook (Cooking Across America) (Cooking Across America).

No comments about Flavor of New England.

1 comments about Best of the Best from the Mid-Atlantic Cookbook: Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, D.C..

1. I live in this part of the country, and I absolutely loved this compilation of recipes. The Mid-Atlantic is a varied region, but the authors have included recipes from cookbooks that cover many of the area's specialties. As always with this series, I have yet to find a recipe that does not come out well. I have made several of the cakes and they were all superb (esp. the One-Step Poundcake). There are also several very good crabcake recipes and one of the best Eggplant Parmesan recipes I've ever tried.

   The seafood recipes in this book are a particular strength, which is appropriate for this region. In addition to the crabcakes, I would recommend the Maryland Oyster Bake and the crab salad stuffed tomatoes (wonderful on a hot summer day).

   If you want a taste of real Mid-Atlantic cooking, please give this book a try. You won't be disappointed!

3 comments about From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.

1. The best thing about this book is the recipes really work! I haven't been dissapointed yet! The word of mouth is getting out about this wonderful cookbook. My favorite recipe is the fried chicken (crispy on the outside, juicy on the inside). I also recommend the Peanut Soup. The history and biographies of the cooks capture the true history of the North Shore of Boston. I highly recommend this cookbook to anyone who enjoy food or enjoy a good read. Its also a good tourguide for foodies because it tells all about the ethnic fairs. Hope you enjoy!



2. This is my favorite kind of cookbook- not only are the recipes good, the sidebars and background information are fascinating. I particularly enjoyed the biographies of various Boston North Shore cooks, and I think this project really captures the essence of American cuisine and its continual evolution. This is a great book if you enjoy cooking, history, or just a good read.



3. This book is wonderful! The recipes are tasty and are not difficult to follow. We used several for our Thanksgiving feast this year. The pumpkin pie and berry crisp are delicious! I also have enjoyed some of the less traditional treats, however, and I look forward to trying food from the Portuguese chapter.
   
   From Apple Pie to Pad Thai is also interesting to read. As someone who grew up on Boston's North Shore, I really enjoyed reading about familiar places and events. The chef profiles help bring the book to life. And I loved the tips in each chapter on local ethnic markets and restaurants.

No comments about The Flavor of New England: Soups, Chowders, and Stews (Flavor of New England).