Second Helpings from Union Square Cafe [Hardcover]

Some of the recipes are summer and spring seasonal, such as Lemongrass Vichyssoise, Chilled Melon and Vodka Soup, Soft Shell Crabs with Tomato Nage, and Spring Risotto - I'll look forward to trying them in warmer weather. Others are perfect for harvest-time, fall, winter, and holiday cooking and baking - the first recipe I tried was Green Tomato Chutney, which used up my late-season bounty of unripe fresh tomatoes. I served it with my newest favorite dish - Chili and Sage-Rubbed Salmon, accompanied by buttered rice, with Plum Clafoutis for dessert, all accompanied by Champagne. (Almost every recipe is paired with excellent wine recommendations.)

Other recipes I can't wait to try are: Eggplant 'Meatballs' (meatless polpettine); Spaghettini con Bottarga (bottarga is sun-dried tuna or mullet roe, popular in Sardinia); Grilled Salmon with Lentil and Beet Vinaigrette, (which is also good on grilled shrimp or lobster); Sicilian-Style Salmon (salmon with tomatoes, raisins, olives, and almonds); Red Snapper with Cognac Sauce; Indian 'Bouillabaisse'; Michael's Garlic-Lemon Steak; and Bollito di Vitello, (which is served at USC every Wednesday). For the holidays, I am looking forward to making Roast Turkey with Apple-Cider Gravy and Maple-Roasted Sweet Potatoes.

For mashed-potato lovers, Second Helpings has four new variations! Also included is the recipe for USC's famous Italian Fries. For condiment lovers, there are four chutney recipes: green tomato, apple-pear, plum, and quince. For dessert lovers, there are many temptations - my favorites are the cookie recipes (chocolate chip-oatmeal and peanut butter).

The only drawback to this excellent new cookbook is that no timing is given for prep work or cooking of the recipes, and that there are almost no pictures of the finished dishes. Several recipes require that you start preparation the night before you plan to serve the dishes. I haven't found these things to be a problem though, but I do have to read through the recipes several times and try to figure out the time I'll need. For most recipes, but certainly not all, I recommend making them on free days or weekends, when you're not feeling rushed. Some of the recipes call for Indian spices or other ingredients that are easily available through mail order if you can't find them locally. What I love most about these new recipes is that when reading them I feel like Chef Romano (and Mr. Meyer) are chatting with me, advising me what pan or dish to use, and relaying anecdotes from their restaurant and from their travels.

Second Helpings is an excellent and exciting new cookbook. I plan to give it to my foodie friends for the holidays!

The recipes are powerful in their intense flavor, minimalist approach and creativity, both in new recipes and adaptations of famous, such as the Chicken Saltimbocca, which switches away from the veal, and adds cheese-egg-flour batter.

Also, knocked out by such as Grilled Lobster with Bruschetta Sauce and Indian "Bouillabaisse." For openers sure to hit the mark as favorites, try Suppli al Telefono, cheese filled rice balls or the Eggplant Meatballs. Dessert which combines two of my fettishes so exquisitely, Blueberry-Lemon Meringue Pie.

This is what I would rate a medium complexity cookbook in terms of skill level, and the ingredients are not too exotic to find. The book is supplemented with great instructions. Would have enjoyed photos of serving suggestions, but this in no way detracts from this work of the highest class! This one will continue to bless cooks who put its charm and class to use in their kitchens!