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The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show

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The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show Cover

ISBN13: 9780307346711
ISBN10: 0307346714
Condition: Standard
Dustjacket: Less Than Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table's How to Eat Supper one of the most engaging cookbooks of this or any other year.

As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives — inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.

This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America's changing sense of food. We don't eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food — from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble — and shows the essential role breaking bread together plays in our world.

How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you've never cooked before. And if you are experienced in the kitchen, you'll find challenging new concepts and dishes to spark your imagination.

Review:

"A joint effort between Kasper, public radio host of The Splendid Table, and her producer and fellow foodie, Swift, this superb book should grace the shelves of even the most infrequent of cooks. Full of tantalizing, fast and easy-to-assemble meals, this collection also focuses on the ideas behind the techniques: what to look for as the food cooks, what kind of pot ensures success, and where substitutions will work. Helpful information such as why buying imported Italian pasta and why salting pasta water are important help the less experienced extract flavor from basic ingredients. Recipes center on quick and nutritious dinner options, including Dressing-in-a-Bowl Supper Salad, North Shore Shrimp Scampi, and Lamb Chops with Crossover Spice Crust. The authors also provide valuable references such as a tasting guide to salad greens, advice for imparting flavor to frozen shrimp and suggestions for using pasta water in sauces. Given the show's popularity, the accessibility of the recipes and the authors' practical and useful advice, this excellent book is sure to become a kitchen staple." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Synopsis:

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.

About the Author

For more than twenty years, James Beard Award winner Lynne Rossetto Kasper has been recognized as one of America's leading food authorities, commentators, and cultural historians. The national radio show she co-created and hosts, The Splendid Table, is a staple of American Public Media, and her column, "Ask the Splendid Table," is distributed to more than four hundred newspapers across the nation. Her first cookbook, The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, was named Book of the Year by both the James Beard Foundation and the International Association of Culinary Professionals. This is her third cookbook.

Sally Swift is a twenty-year veteran of television and radio, and is co-creator and managing producer of The Splendid Table. This is her first cookbook.

What Our Readers Are Saying

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Average customer rating based on 3 comments:

sarahgilbert, July 22, 2009 (view all comments by sarahgilbert)
This gorgeously laid-out and chatty book is an excellent visual representation of Lynne Rossetto Kasper's addictive, lyrical radio show, "The Splendid Table." Lynne and crew (the reader very much feels as if she's listening to a group of smart women, nodding and chatting over a weeknight supper table) unfurl an enormous quantity of simple kitchen knowledge without feeling unwieldy or undoable. On the contrary: this book is all about its low barrier to entry, whether you're opening it to make your first salad dressing (and discover a "formula" on which you can base all future salad dressings) or looking for a new way with noodles. The cultural authenticity is relatively deep for a book in its easy-peasy category, and the many variations proffered give even the most tremulous cook a feeling of confidence.

My main criticism of this book is that the tips vary wildly from the folksy to the well-researched to the technical. And tip's titles often give you no clue what you're about to read: one called "The Aluminum Pot Conspiracy" gives you the results of experiments in cooking yams in different sorts of pots, and tells you when to use aluminum (I expected a conspiracy!). In the middle of a recipe for risotto is a quote: "Cooking Rule: If at first you don't succeed, order pizza." But this is a _cookbook_! I'd also like to see more use of successive dishes, the way most weeknight chefs cook; for instance, a pot of slow-cooked beans on Sunday can be beans and rice on Monday and burritos on Tuesday.

In the end, it's sweet and helpful and interesting and full of vibrant bits, and a wee bit manic. Just like Lynne.
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West Linn Reader, February 3, 2009 (view all comments by West Linn Reader)
My wife begged me for this book for Valentine's Day, and I'm happy to oblige. I merely typed in "Lynn" in Powell's search engine, and it was the first one to come up. I can't wait to give it to her.
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cooknsunshine, June 13, 2008 (view all comments by cooknsunshine)
this cookbook is the best quick and easy book since Martha published hers 15 years ago. it is a joy to read and will transform the way you think about dinner. the french fudge cakes are amazing........
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Product Details

ISBN:
9780307346711
Author:
Lynne Rossetto Kasper and Sally Swift
Publisher:
Clarkson Potter Publishers
Author:
Swift, Sally
Author:
Kasper, Lynne Rossetto
Subject:
Cookery, american
Subject:
Suppers
Subject:
Courses & Dishes - Brunch
Subject:
Methods - Quick & Easy
Subject:
Quick & Easy
Subject:
Cooking and Food-General
Copyright:
Publication Date:
20080431
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
25 4-COLOR PHOTOGRAPHS
Pages:
352
Dimensions:
9.29x7.66x1.14 in. 2.51 lbs.

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Related Subjects


Cooking and Food » Featured Chefs » Celebrity Cooking
Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Italian

The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show Used Hardcover
0 stars - 0 reviews
$19.95 In Stock
Product details 352 pages Clarkson N Potter Publishers - English 9780307346711 Reviews:
"Publishers Weekly Review" by , "A joint effort between Kasper, public radio host of The Splendid Table, and her producer and fellow foodie, Swift, this superb book should grace the shelves of even the most infrequent of cooks. Full of tantalizing, fast and easy-to-assemble meals, this collection also focuses on the ideas behind the techniques: what to look for as the food cooks, what kind of pot ensures success, and where substitutions will work. Helpful information such as why buying imported Italian pasta and why salting pasta water are important help the less experienced extract flavor from basic ingredients. Recipes center on quick and nutritious dinner options, including Dressing-in-a-Bowl Supper Salad, North Shore Shrimp Scampi, and Lamb Chops with Crossover Spice Crust. The authors also provide valuable references such as a tasting guide to salad greens, advice for imparting flavor to frozen shrimp and suggestions for using pasta water in sauces. Given the show's popularity, the accessibility of the recipes and the authors' practical and useful advice, this excellent book is sure to become a kitchen staple." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Synopsis" by , 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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