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danperlman's review against another edition
4.0
Interesting ideas, a nice story about how he and his restaurant got where they are. A little stiff in the writing and a little too much "I thought of this first" kind of feeling for thing that probably predated his birth. But enjoyable nonetheless. There are no "recipes" per se - there are descriptions of dishes with general outlines of how they're made, but no proportions or measurements or detailed methods. It's more of a chef's workbook.
Oops - I have to edit this. It was a vagary of the Kindle format - when it hit the end of these chef's workbook notes, it flipped to "rate this book" as if it was over. I was about to delete it when I realized that it showed I was only 60% of the way through the book - I went back into it, and all the recipes are there, detailed, as an appendix, which the Kindle format had coded as outside the text of the book. So, there are recipes!
Oops - I have to edit this. It was a vagary of the Kindle format - when it hit the end of these chef's workbook notes, it flipped to "rate this book" as if it was over. I was about to delete it when I realized that it showed I was only 60% of the way through the book - I went back into it, and all the recipes are there, detailed, as an appendix, which the Kindle format had coded as outside the text of the book. So, there are recipes!
rachelkc's review against another edition
3.0
Sum it up in a sentence (or two): Part cooking theory book (as opposed to practical cookbook), part restaurant biography. Puglisi describes how Relæ came to be--from the brick and mortar aspects, to hiring, to recipe creation, food sourcing, and the culture and values of Relæ.
First thoughts: I would keep this book on my coffee table rather than in the kitchen. It's a conversation starter and easy to read at random or browse through.
Favorite quotes:
"I consider life to be a means to enjoy as much great food as possible." p 66
"Great cooking comes from great ingredients, not great machinery." p 172
Recommended for: foodies, chefs, eaters, restaurateurs.
More thoughts: This book of ideas is like no book/cookbook I've ever read. It's like the blueprint for Puglisi's restaurant--everything is cross-referenced so that it reads like a delicious textbook. The layout, photos, cover, and jacket are simple, straightforward, and beautiful. Puglisi is likeable and a skilled narrator. Even knowing I'm probably not going to cook anything featured at his restaurant, I was still curious about his style and food beliefs.
Editor's Note: I received a copy of this book from Blogging for Books in exchange for an honest review.
First thoughts: I would keep this book on my coffee table rather than in the kitchen. It's a conversation starter and easy to read at random or browse through.
Favorite quotes:
"I consider life to be a means to enjoy as much great food as possible." p 66
"Great cooking comes from great ingredients, not great machinery." p 172
Recommended for: foodies, chefs, eaters, restaurateurs.
More thoughts: This book of ideas is like no book/cookbook I've ever read. It's like the blueprint for Puglisi's restaurant--everything is cross-referenced so that it reads like a delicious textbook. The layout, photos, cover, and jacket are simple, straightforward, and beautiful. Puglisi is likeable and a skilled narrator. Even knowing I'm probably not going to cook anything featured at his restaurant, I was still curious about his style and food beliefs.
Editor's Note: I received a copy of this book from Blogging for Books in exchange for an honest review.
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