Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

"Notes from a Kitchen"


chefhenry
 Share

Recommended Posts

While I will probably end up purchasing it regardless when they figure out int'l shipping I was wondering if anyone has received a copy yet? Haven't seen a critical review yet, but of course those don't get published, or featured as often. Is it everything that it's cracked up to be? Certainly not the most expensive "cookbook" of the year but still...

Link to comment
Share on other sites

  • 3 weeks later...

I received a copy as a Christmas present. When I first flipped through it after unwrapping I was afraid it might be a little too arty for me, but my first impression was completely wrong.

This morning I sat down and started reading it and I think it is a phenomenal book. It's not a cookbook in any standard sense of the word. Instead it's a lavishly illustrated journey into the minds of a pair of great chefs and some of their best friends, colleagues, and suppliers. In prose and pictures it covers what H. Sean Brock and Johnny Iuzzini want their food to be, why they want it to be that way, what they want it to mean to people, and the obsessive lengths they go to in order to make it happen.

I'm halfway through volume 1 at this point, and I love it.

Chief Scientist / Amateur Cook

MadVal, Seattle, WA

Proud signatory to the eG Ethics code

Link to comment
Share on other sites

  • 1 month later...

I've had the book for a while now, and have even had a few hours to spare to spend with it. I really have to say that I am really happy with my decision to get it. Not a cookbook at all per se but a book about cooks/chefs, and their obsessions and creativity. The artwork is amazing and as you read the passages you can't help but be inspired and get creative in your own kitchen. Love it as a pick me up when the day has been less than stellar. My only quibble is with my own impatience to get it, so I ended up paying much more than I would have, had I waited for a Canadian bookseller to carry it, but noooo not me... Ended up with the "Special Edition" though, very nice boxed set.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ojisan
      Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.
    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
      Rushina
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
      Thanks!
      Oliver
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...