|
|
| |
Book ReviewsChefs A' Field |
|
|
Book: Chefs A' Field
Written by: Cory Schreiber Patrick O'Connell Traci Des Jardins Frank Stitt |
Publisher: KCTS Television
Average Customer Rating: 5.0 / 5
|
|
Great Philosphies, Decent Dishes
Rating:
4 / 5
The Chefs A'Field series has been important in helping to explain the importance of fresh, local, organically grown, peak of the season produce. It doesn't shy away from discussing sustainable ranching and fishing either. The recipes and dishes are important not necessarily because of their flavor pairings or because they push the envelope, but because they use product at the moment of its perfection. Simple technique is applied to insanely good ingredients.
The idea is awesome in its purpose, design, and goal, but I think it falls somewhat short in execution. I think that's true both for the show and the book. Some of the dishes just aren't that great. Certainly not groundbreaking. The chefs are good, but not outstanding. There are, however, a few stand-out highlights. Anne Quatrano and Rick Moonen are a couple of my favorites, but overall, I'd love to see other chefs that have adopted this important philosophy. It seems Keller and Waters would have fit this bill perfectly, though maybe they're too big for the series.
In all it is a nice cookbook with an important message, but as a collection of recipes, there is a mountain of better choices out there including the entire library of Chez Panisse books which all embrace the culinary values from the Chefs A'Field series.
AVID COOKBOOK READER
Rating:
5 / 5
I am an avid cookbook reader and no book in my memory can match this book for content. It quickly has become the most used book on my shelf - for cooking and for reading. I sought out the book after watching the PBS series of the same name. It is a truly OUTSTANDING program that does so much more than teach you how to cook! The book and the TV series feature the biggest names in the culinary world - but the real heroes of the book/TV series are the farmers. The recipes are exquisite - but surprisingly simple. Even the novice chef could tackle these recipes with ease (although be warned - your friends may not believe you could create Patrick O'Connel's Flaming Apple Tart or the Garlic Custard of a famed NYC chef). This book is part travel, part cooking, part gardening, and part environmental action. The content is perfect for gift-giving or just for a special treat for yourself --- worth threes times the measly $15.95 I paid for it!
Delicious!
Rating:
5 / 5
What a delightful companion to the splendid PBS television series of the same name. The TV show introduces us to passsionate farmers and world-class chefs who share their thoughts on fine food. It's one of the few intelligent programs on television and also a feast for the eyes. The stunning, elegantly composed hi-definition images of food, farmers and fields excite the senses. At the end of each episode I want to race to the kitchen and cook! With this handsome volume, we now have the resource to create the fabulous meals America's best chefs share during the show. But this isn't just a cookbook. Its lavishly illustrated pages feature important commentary on organic farming and sustainable agriculture. It's nice to know that there are still a few people in our fast-food world who know the meaning of the words "fine dining." With this book, now you can too.
|
|
| |
|
|
|
|
|
|
|