Every recipe I've tried from this book has been great. The author's philosophy really appeals to me, since I want to eat healthier but wouldn't be caught dead buying reduced-fat cheese or light margarine. The photos are absolutely gorgeous, and the whole book has a luxurious, elegant feel. I especially like the desserts chapter, but my favorite recipe overall has to be the Macaroni and Cheese--she's right, you'd never know it wasn't the high-calorie original. If you're just starting out as a cook, or tired of "diet" cookbooks that use all sorts of chemical-laden "low-fat" or sugar-substitute filled ingredients, get this book and use it often.

Sally Schneider has super ideas to enhance the flavors of common foods. She uses the makings of intense flavors, made in advance,for cooking. There are new techniques to add variety to your meals. Like Julia Child, there are many details about what to expect as you go along and tips about your own development of recipes. I have cooked for over 50 years and learned many useful ideas from Sally!

I love this book, and its definitely become one of my bibles, along with How to Cook Everything and (for my pressure cooker) Pressure Perfect. I have a huge collection of cookbooks and I would say that this one falls into the category of creative home cuisine, as opposed to restaurant-based food, ethnic food, or categorized foods (sautes, braises, stews, etc). She has such an interesting and flavor-based approach to cooking that it will be hard to think of food in the same way after you have read a few chapters and attempted a few recipes. The book is designed for people who love to improvise in the kitchen, and its recipes establish the basic building blocks that allow the home cook to pick and choose the ingredients s/he wants to combine. Sally also includes her favorites, for fool-proof results, and recommendations for where to buy some of the more exotic ingredients (after reading her chapter on salads I rushed out and bought a bottle of Vinaigre De Banyuls, a 50 yr old sherry vinegar, and a properly aged balsamic. It makes a huge difference in a salad, and now I know that proper vinegar has as complex a taste as fine wine). Like John Ash's Cooking One on One, this is not a book about convenience or how to use every leftover ingredient in your pantry, but about how to make simple food that is fresh, clean, and tastes great. If its not worth it to you to spend a dollar on a pint of whole milk or cream every once in a while, you won't get your money's worth. But if you want a foundation for flavorful home cooking, this book is fantastic.

I don't object to any theory that says we should be using real, natural food free of thickeners, emulsifiers, gums and other chemicals, even if they are high in fat or sugar. I believe it's far healthier to eat authentic food in moderation than to substitute engineered, chemical food into our diets. Just look to Europe for evidence that this works -- the Europeans eat good, authentic food that is well-prepared, and because their lifestyles incorporate values like slow eating, portion control and consistent exercise, they don't need things like fake fat or sugar subsitutes in their diet.

I bought this cookbook thinking it would be a great way to find some healthy recipes that use real ingredients. I was definitely attracted to the book by its slick modern design and attractive photographs. Unfortunately, the recipes require too much prep, too many hard-to-find ingredients, or cooking skills that are out of my range. I group my cookbooks into two basic categories -- those good for everyday recipes, and those good for weekend recipes, when I have more time to prep the meal and do the cooking. This cookbook is firmly in the "weekend" category, and most of the recipes would probably have to wait for a holiday weekend so I could have extra time to track down the ingredients -- particularly since the author is insistent that only the "purest, freshest" ingredients will do. "Freshest" for me usually means a trip to the grocery store, which is hard to pull off after a full workday and an hour commute home.

This is also not a cookbook for the novice. Anyone learning how to cook will be better off with "The Joy of Cooking" or the Betty Crocker Cookbook. There are some advanced cooking techniques required that may be beyond the purview of even cooks who have several years of kitchen experience.

There are some great theories in this book that will help cooks make their meals more flavorful and satisfying. The chapters on "flavor catalysts" like dry rubs and broths are excellent. If you can find an inexpensive copy of this book, it's worth reading for those chapters alone.

The theory behind the cookbook is great and the design and pictures really make it a joy to read. However, it's probably best used as an armchair cookbook, rather than one that resides in your kitchen. Unless you have an hour-plus each evening to get dinner on the table (and I don't!), there are few recipes in here that can be made in 30 minutes or less on a weekday, and weekdays are when I most need good recipes to help me feed my family. Great concept, execution needs work. Maybe the author could do a revised version focusing on practicality over high-minded ideals.

This is the greatest cookbook ever. I read this cookbook cover to cover only to go back and read it again. I love the flexibility and variances of her recipes. I love how she tells the reader about where the recipes came from. This cookbook provides the flexibility to follow a recipe ingredient by ingredient or to adapt it for your tastes or simply for variety. The brown butter and sage artichokes are simply to die for. The variety allows for thousands of recipes. I mean it when I say this is the greatest cookbook ever.