In recent years many great chefs have written their own cookbooks. Many are beautiful and offer a glimpse of the inner workings of their minds. But just how practical are these books? I never have any problems understanding the recipes or getting the ingredients, but then again I am a chef. Charlie Trotter's "Seafood" book is beautiful, but even I haven't heard of a number of the fish he uses. Charlie Palmer's book doesn't have too many hard to find ingredients but the techniques he uses in many of the dishes are very complicated and are hard to master by the home cook in a home kitchen. Are these really cookbooks or are they really coffee table books? Who are these books written for? Don't get me wrong, I own many of these types of books and I love them, but they really don't seem geared towards home cooks.
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11/2/99 at 7:38am