Product Description

Imagine if everything you needed to know to be a great home cook were contained between the covers of a single volume. There’d be new twists on cozy favorites like Macaroni and Cheese with Buttermilk Fried Onions and Crumbled Bacon, classic stews such as Chicken Paprikash, Asian-inspired dishes like Chilled Soba Salad, and all-American staples such as juicy hamburgers hot off the grill. There would be reliable, fundamental recipes for basics, including rice (white, yellow, basmati, jasmine, and brown) and vinaigrette (French, Italian, creamy, and others), along with countless creative variations. There would be boxes packed with time-saving tips and useful information on topics ranging from cleaning leafy greens to putting up jams and pickles. There’d be advice for mailing baked goods and pointers for making pan sauces. Each recipe would include not just a list of ingredients but also accurate cooking times, notes for advance prep, and specifics on how to store (and reheat or recycle) leftovers. In short, there’d be kitchen sense. And now there is.

In Kitchen Sense, renowned food authority Mitchell Davis provides more than 600 of his inviting, foolproof recipes along with the guidance you need to become a terrific home cook. If you already are one, you’ll find plenty of dishes to add to your repertoire. Because so much great American home cooking is inspired by this country’s unprecedented infusion of international ingredients, techniques, and preparations, Davis’s enticing collection takes its cues from far and wide, combining recipes from across the globe to create a true melting pot of flavors.

Written with flair by a true scholar of food who enjoys cooking and eating everything, from the simplest down-home cooking to the most sophisticated international cuisine, and crammed with informed, lively, passionate opinions, Kitchen Sense is like cooking alongside the Italian-Midwestern-Thai-Hungarian-Mexican-Southern-French-Israeli-Yankee-Indian grandmother you never had.

Product Details

• Amazon Sales Rank: #462645 in Books
• Published on: 2006-06-27
• Released on: 2006-06-27
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 528 pages

Features

• ISBN13: 9781400049066
• Condition: USED - VERY GOOD
• Notes:
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
General cookbooks like Mitchell Davis's 600-recipes-packed Kitchen Sense can't help but raise a question--in a world with The Joy of Cooking and How to Cook Everything, to name two such tomes, is another such book wanted? On the yes side, Davis has provided a nicely edited selection of homey, easy-to-do recipes--old favorites like baba ghanoush, tuna casserole, frisée aux lardons, and chicken cacciatore, plus more unusual formulas, such as Seared Scallops with Warm Pomegranate Vinaigrette, Chipotle-Rubbed Turkey Breast, and Grilled Lamb Chops with Salsa Verde. Sweets include the likes of Bourbon and Bread and Butter Pudding, Salty Chocolate Sablés, and Peach Galette and Pumpkin Chiffon Pie, as well as old standbys like strawberry shortcake and chocolate chunk cookies. Kitchen Sense's well-written recipes might easily form the backbone of any cook's repertoire. Present also are notes to help readers better understand ingredients and techniques, as well as advice on advance preparation and what to do with leftovers, among similar matters. Davis's approach is both casual and informed, which is exactly right for the kind of book he's aimed to write.

On the no side--well, we've visited many of the book's recipes many times before, and in versions that could be called, to the extent that it's possible, definitive. It remains for the reader to decide which book and author he or she feels most comfortable with--whose recipes jibe most closely with personal liking. For many, Kitchen Sense will offer just the right combination of good taste, technical ease, and recipe soundness to make it a trusted kitchen helper. --Arthur Boehm

From Publishers Weekly
A labor of culinary love is evident from beginning to end in this thorough and inspiring collection of recipes written by Davis, a professor of food studies at New York University and on staff at the James Beard Foundation. Chapters are arranged by subject (such as "Grains," "Poultry" and "Meat") and include enticing and well-explained dishes that run the gourmet gamut from American comfort foods such as Macaroni and Cheese to ethnic fare such as Shu Mai (dim sum dumplings) and Pastitsio. Baked goods include Scones, Eggplant Focaccia, and Lavender Cookies. Useful features include "Kitchen Sense" (concise highlighted boxes covering such topics as party planning, ingredient measuring and artichoke trimming); advance prep and leftover tips, which accompany recipes; and an enlightening section on how to read recipes. Even with the noticeable absence of illustrations, this is a timeless and solid collection cooks of all levels will want within easy reach in the kitchen. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
This inspired collection of recipes will prove very attractive to the minimally experienced cook eager to expand a kitchen repertoire. Davis draws on many ethnic sources for his recipes, but he avoids uncommon or hard-to-find ingredients. His approach to fish and shellfish encourages the cook who might otherwise be timid about approaching this difficult subject. His trick to making perfect macaroni and cheese is to include cream cheese. In place of carrot cake, he suggests an unusual parsnip cake that will surely please. The real value of this cookbook lies in the "kitchen sense" sidebars that supplement many recipes. There lies a wealth of information that ranges from the most basic kitchen know-how to advice that even a veteran cook can profit from. Davis explains how water from cooking pasta can add just the perfect texture to the pasta's sauce. He delineates different methods of pickling, defends the simpler method of shallow frying instead of deep frying, advises on how to shell fava beans efficiently, and offers sound counsel on grilling vegetables perfectly. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Customer Reviews

An almost perfect cookbook. Buy It NOW!
`Kitchen Sense' by James Beard Foundation Vice President, Mitchell Davis comes closer to my ideal cookbook than any other book I have reviewed. It is not perfect, and it is certainly not the only cookbook you will want, but it attains that happy medium of just enough of the right information for an excellent selection of both classic and interesting recipes to make it the first cookbook you reach for when trying to decide on what to make for dinner.

If you have this book, you will still need an encyclopedic book such as `The Joy of Cooking' and a good reference such as the `Larousse Gastronomique'. If you are especially fond of ethnic cuisines, you will also still need Julia Child's `Mastering the Art of French Cooking', Marcella Hazan's `Essentials of Classic Italian Cooking', Rick Bayless' `Authentic Mexican' and David Thompson's `Thai Food'. If you like baking bread or cakes or pies, you will still need good books from Rose Levy Beranbaum, Nick Malgieri, or Maida Heatter. And, you will probably want to hang on to your specialized books on cooking fish, vegetables, meats, poultry, and eggs. Last but not least, you will still want your copy of Jacques Pepin's `Complete Techniques'. But, these are for reading when you want to plan ahead. On the day of..., you will always be able to rely on Davis book to come through with something interesting, presented in a way which is superior to almost every other general, non-professional cookbook I have seen including the tomes from `Gourmet', `Bon Appetit', Mark Bittman and `The New York Times' / Craig Claiborne.

One way in which Davis seems to almost everything right is in the amount of detail he includes with each recipe. I always avoid even the thought of compiling my own cookbook because I'm sure I would include too much. Davis does not, for example, include nutritional analyses or wine selections. I think nutritional analyses in cookbooks are largely a gimmick, unless it is a cookbook for diabetics. And, I think that if wine selection is that important to you, you will bone up on what you need to know to make that decision for yourself. Like the famous early line in `The Hustler', I paraphrase `... this is the kitchen man. No gambling, no booze, and no billiards. We just cook.'

Not only does Mitchell Davis include what seems like all the right stuff, and nothing extra, he even goes so far as to explain what you are to get from the various parts of a recipe. This is something I have never seen anywhere else, including from that supernerd of the kitchen, Alton Brown. This attention to detail does not stop with Davis' talking about his recipes. It extends to how each recipe is lovingly written, to a level of detail that may not have been seen since Julia Child's better recipes.

Davis covers makeahead suggestions, which are done by many other cookbooks, but I think that combined with everything else he does well, his `makeahead' instructions are doubly valuable. He especially does not give any false hopes about holding dishes in advance of serving them, as when he chides us to serve guacamole immediately upon preparation, as it simply does not keep. This brings us to leftovers, something practically no other cookbook author treats in a systematic manner. And, he brings up a major truth about leftovers. They generally simply do not taste the same the next day. Now for lots of dishes, such as soups and stews, this is a very good thing. But, for thinks such as steamed or boiled rice, gratins, or salads, what you find the next day may range from unappetizing to simply inedible. One of my major lessons in cooking for only two people is in teaching myself how to perk up leftovers, such as in making day-old macaroni and cheese as creamy delish as it was 10 minutes after it came out of the oven. Davis covers this skill for many, many recipes.

One of my greatest pleasures in reading through this book is in the number of classic dishes presented here. And, they are presented in a way that is equal to or superior to any other treatment. One prime example is his recipe for the famous Spanish tapas dish, `Tortilla Espagnole'. I have read whole books on Tapas with up to 10 recipes for this potato `frittata', and none of the recipes are quite as well written as Davis presentation. That is not to say these other recipes will produce poorer quality dishes. In fact, part of my admiration for Davis treatment of the recipe is the way in which he remains true to the classic Spanish dish, without trying to `improve' it or make it more interesting. The same is true of many other classics. I was especially pleased in Davis' headnote to my favorite dish, Potato Gratin, when warns about undercooking the dish.

Yet another symptom of the book's quality is the fact that I agree with virtually every book the author cites in his bibliography. His four restaurant cookbooks by Thomas Keller, Judy Rodgers, Tom Colicchio, and Alfred Portale are among my top 10. His citations for ethnic cuisines are also excellent.

There are only three minor aspects of the book to which I would suggest the author address. First, Davis stresses that one of his objects is to make you want to cook, or at least to make you hungry. In spite of the superb recipes, there is not quite as much `joie de vivre' in the writing you find from the Brits such as Jamie Oliver. Second, I think the author's definitions of knife cuts are not standard, so his `chop' and `dice' and `mince' instructions may be a bit confusing Third, these general cooking instructions are in the back of the book, and not in the front, so you read them before you get to the recipes!

My new favorite cookbook
Kitchen Sense is an amazingly comprehensive book that offers an excellent combination of tips and recipes. The recipes themselves are extremely clearly written, detailed and informational without being pedantic, and complemented by Davis' often witty observations and suggestions. And the dishes they describe are far more interesting and sophisticated than the Joy of Cooking or any other general cookbook, covering a full range of ethnic cuisines as well as American classics with a modern twist. It's such a cliche to say that this is the only book you'd need to take to a deserted island (one with a full kitchen...), but in this case it's really true!

A very comprehensive collection of great recipes ... must own!
I bought this based on the great reviews here. I was looking for a one-stop shopping type of cookbook and I hit the jackpot here. When it arrived I sat down and began highlighting recipes I wanted to try first and an hour later I still wasn't done. Everything I've cooked thus far has come out fabulously.