Top critical review
Not one of the best out there, but it might suit you fine...
on October 24, 2003
The author provides some helpful recipes and tips, but I can't help to wonder why she insists on encouraging the oversalting almost all of the food she prepares. She also seems to have almost no formal training whatsoever (nor do I, but I recognize bad technique when I see it), and a fairly crude approach if you ask me. Trying to be a "poor-man's" Martha Stewart or a more ethnic version maybe, but I don't quite get it. I would recommend picking up a book by Emeril or one of the other Food Network personalities first, but if this book contains more of, then I say go for it...what's the harm.