Member Reviews: Joachim Splichal's Patina Cookbook: Spuds, Truffles, and Wild Gnocchi

&nbspImagine a book on cooking that not only contains impeccable recipes, but also has dialog on the goings-on in the day-to-day operation of an innovative restaurant. Now mix 2 parts classical French cooking, one part down-on-the farm cooking and handful or two of kitchen chaos, bake between 141 pages until golden brown and Patina by Joachim Splichal is what emerges. Another slant, you need? How about Anthony Bourdain's Kitchen Confidential on lots of red wine and laden with stellar recipes. Most striking within Patina's pages is the complex and elaborate detail that most, if not all, of the recipes are described. Some transcend mere household cookery, no doubt. Others are so far...