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Dish categories range from soups, salads, and entrees to seasonings, sauces, and desserts. In a number of cases, a particular ingredient, such as pasta, or a technique, such as vegetable roasting, is explored (the authors offer recipes for making plain pasta flavored with curry, for example). The sauce section is particularly useful and provides interesting theme-and-variation recipes for vinaigrettes and mayonnaises. Desserts, including Roasted Almond Ice Cream, Butter-Poached Pears with Praline, and Chocolate Tart in a Chocolate Crust, should please all sweet lovers. With 80 color photos, useful tips, and notes on food and equipment, Simple to Spectacular offers an original premise that will stimulate thought as well as great cooking. --Arthur Boehm
From Publishers Weekly
Copyright 2000 Reed Business Information, Inc.
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Most helpful customer reviews
4.0 out of 5 stars
A Very Useable and Educational Book,
By
This review is from: Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (Hardcover)
I was initially a bit hesitant when purchasing this book as it seemed to be pretty basic but after flipping through it found some inspiration on a higher level. So, I am happy with my purchase! I appreicate the way this book is organized, each dish having different versions beginning from simple to sublime.My favourite recipes include: Butternut Squash Soup with Herbed Cheese Dumplings Frisee Salad with Gizzard Confit and Lentils Cannelloni with Lamb and Goat Cheese Pasta with Lobster and Chiles Chestnut Spaetzle with Mushrooms and Chestnuts Mashed Potatoes with Mustard and Crunchy Shallots Scallop Ceviche with Citrus Alsatian Chicken with Creamy Riesling-onion Sauce Venison Medallions with Beet and Nut Soubise A luscious and gorgeous book.
5.0 out of 5 stars
Good ideas for beginners and more advanced cooks,
By A Customer
This review is from: Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (Hardcover)
I cook a fair bit (many different cuisines). I am on the lookout for simple, tasty recipes ---I have two kids 2 and 5, so I no longer have time to try the fancier recipes of this book.However, the simpler recipes alone are worth the price of the book. They give some insight into how a famous chef might cook for himself when pressed for time. For example, I've baked salmon hundreds of times over the years but the recipe in this book (the one with crushed capers) has enough minor twists I would never dream of myself---cooking at 350 degrees, with the skin side up, for example--- that lead to much better flavor. The frenchtoast with bananas is another good and quick recipe. To sum up, this is not an encyclopedic cookbook. It shows you how to do a few things well. It was a useful addition to my kitchen shelf. It might also be a good first cookbook for the starter cook who desires a few top-class results with minimal effort.
5.0 out of 5 stars
I never had hope for cooking until this book.,
By A Customer
This review is from: Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (Hardcover)
As someone who has subsisted largely on frozen dinners and prepared salads for most of my life, I'm shocked at the way this book has made really, really good food accessible and exciting. I'm obsessed with this book. You can go from zero to smoked salmon crepes, oeufs au caviar, braised hailbut and asparagus with mushrooms and cream sauce in a week. The book's recipes are simple, mostly quick to prepare, mostly easy to execute and very adaptable. The authors encourage you to substitute, and provide good bases from which you can improvise. It's inspiring, a book you can grow with.
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