About this title: In this diverse, insightful, and easy-to-use cookbook, Kasper and Swift put their vast knowledge to use, sharing how to break down recipes into their simplest forms and create quick, savory dinners full of international flavors.
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Your search:Books»The Splendid Table's, How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show(17 available copies)
Description: Good + in Good + jacket. Hard cover in good + condition, dust jacket is in good + condition, this book is almost like new, [Satisfaction Guaranteed! ]. read more
Binding: Hardcover
Publisher: Clarkson Potter
Date Published: 2008-04-08
ISBN-13:9780307346711ISBN:0307346714
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780307346711. read more
Description: New. 0307346714 *NEW BOOK! * RETURNS ARE NO PROBLEM! We LOVE happy customers. All our orders sent with tracking information. ALIBRIS. read more
"I started out disliking this book. To begin with, I found the text hard to read; it often changes size, which looks interesting from a distance, but when you're really trying to read the book it's distracting.
Also, this cookbook is quite multicultural, in the same way that most of us are multicultural in our cooking. But I tend to like my cookbooks relatively monocultural, or if they are fusion I prefer that they stick to a consistent fusion style; it's weird to drastically (and often disharmoniously) change flavors from one recipe to the next. And meanwhile there's a focus on American classics, which in the area of salads and soups isn't always a good thing.
But once I got past those first two chapters, I started to warm up. There's still too many incongruous flavors in the Veggie chapter. But once it gets into Pasta, Meat, and Fish... wow. (And Desserts.) Then it all comes together. And the recipes are also realistic in terms of the labor to be put in.
I'd be happy to cook my way through this cookbook some time, and even try some of the recipes I'm skeptical of."
"This book is awesome! I love the radio show, and I love how when I read the intros to the recipes, I can hear Lynne Rossetto Kasper's voice in my head, gently encouraging me onto culinary greatness. I've made three or four of the recipes already, which were different enough to be interesting, but simple enough not to take all day. And tasty, too!"
This book had terrible graphic design....probably the worst I have ever seen. It was so distracting with big quotes on almost every page, different fonts in varying sizes and colors - eeeek! So distracting and jarring. I cannot believe this got past an editor.
I am glad I got this book from the library and did not buy it. I tried two recipes this week and they were very disappointing. There were a lot of raves by the authors about these recipes and yep, I bought into the hype.
The first was Jane and Michael Stern's Broccoli Casserole. Quite a few ingredients and more prep than I usually do for a vegetable. It was described as creamy (not) - it was almost like the proportions were wrong. The bread on the bottom added nothing to the dish....I wondered what the point was. It looked okay, but was blah at best.
Tonight I made a warm white bean salad from this same cookbook, which did not require quite as much prep but was amazingly bland for a dish that had FIVE garlic cloves in it! The beans were dry and tasteless - it needed some kind of light sauce. But I am not sure that even a sauce would have saved this!
"This book is amazing - I love the podcast, and have been only listening for about 2 months, but everything about it is great. The book is fun, chatty and very, very helpful. We've made just a few things from it, but the "cook to cook" tips are very handy. This is technically Matt's book that he got for Christmas, but we're sharing it. Sometimes we just sit around and read each other recipe titles and recipes from it.
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