- It's easy to read with glossy pages and gorgeous photos.
- Each recipe is accompanied by a helpful and descriptive introduction.
- The tome provides an extensive amount of information (how to shuck corn, roast a chicken, bake fruit) that home cooks will use over and over again.
- There's a list of cooking equipment and pantry items one needs to make the recipes.
- Not all of the recipes have photos. In fact, the majority of them don't. There is, however, a picture of each chef that is featured.
- The binding makes it hard to stay open on a specific page.
- The recipes are written in long paragraphs that are hard to follow.
Recipes Within each general theme like "Making Bread," there are lots of delicious-sounding recipes. Here are some I hope to try:
- Grand aioli
- Buttermilk biscuits
- Spaghetti with garlic, parsley, and olive oil
- Sauteed jalapeño corn
- Braised pork shoulder
Imagery: The photos are clear and highlight the pure beauty of the ingredients and dishes. The chefs' portraits really capture the essence of each chef.
Overall rating: As I mentioned before, I really like this book. It's informative and basic, but not boring or overly preachy. It introduces the reader to culinary techniques in a captivating way that seems wildly approachable. The methods are ones that every home cook will enjoy practicing.
Do you have In the Green Kitchen? What do you think of it?