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The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show [Kindle Edition]

Lynne Rossetto Kasper , Sally Swift

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Book Description

Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year.

As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.

This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.

How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination.

From the Hardcover edition.

Product details

  • Format: Kindle Edition
  • File Size: 2678 KB
  • Print Length: 352 pages
  • Publisher: Clarkson Potter (13 Oct. 2010)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B0045OUJ5I
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Bestsellers Rank: #1,771,181 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  95 reviews
124 of 127 people found the following review helpful
5.0 out of 5 stars I got inspired! 16 April 2008
By Lynne Homeyer - Published on
I love to cook but was in a rut with my weeknight standard recipes, and heard Lynne talk about this new book on NPR. I immediately bought it just for the Hoisin Noodles 4 Flavors recipe, which I made this weekend for a very appreciative audience of husband and dad - it was easy and delicious of course, but most happily it was something different. I can't wait to try many of the ideas I've found there - now I need a bottle of fish sauce to add the umami to lots of recipes - and am excited about weeknight cooking again. I'd recommend this to anyone who isn't afraid of red pepper flakes, roasting a vegetable, or the occasional pat of butter or dollop of cream. It's full of tips, clear explanations, realistic cooking times for recipes, and a great "Here's a basic equipment list," plus great little stories and quotes. I love this book! I'm ultra-confident that new recipes will put the "Wow" back into our weeknight AND weekend cooking! Thank you, Lynne and Sally!
81 of 82 people found the following review helpful
5.0 out of 5 stars An utterly satisfying cookbook... and reading material for foodies 13 Jun. 2008
By Esther Schindler - Published on
I like, not love, The Splendid Table. I enjoy it when I happen to turn on the radio, but I don't market my calendar to ensure I catch the radio show.

On the other hand, I'm completely taken with this cookbook. It fills a specific niche: real non-shortcut cooking, with the awareness that you probably have to start dinner after you get home from work. The recipes are all chosen with that desire/limitation in mind, and give you an estimate of how long it'll take from start to finish.

There's a pretty wide range of ethnic flavors, from Italian pasta to Chinese stir fries, which can keep the supper table interesting. So far, I've made only one recipe, but it was a clear winner: tarragon chicken breasts with buttery leeks. It promised to be done in half an hour... which was really more like 45 minutes, but we spent less than ten minutes in the kitchen. Many recipes suggest improvisations, simple or complex; she suggests other herbs instead of the tarragon for that chicken recipe, but another recipe for pasta with butternut squash and greens extends to a fennel garlic roast. I have my eye on this recipe for corn chowder and on the tamarind-glazed pork chops.

Among the features I like in this cookbook (and wish others would adopt) is that the ingredient is in boldface. That is, "2 teaspoons fresh lemon juice" has the "lemon juice" in bold type, making it easy to scan through the ingredient list while you're composing a shopping list or cooking.

A more major component of the cookbook is the little essays that come from the radio show, such as the discovery that consuming different cheeses before bedtime affects the nature of your dreams, and an explanation of the seed savers' exchange. Plus, a "building your library" sidebar will recommend cookbooks that you probably want to explore. The result is an inordinately *readable* cookbook, not just one to grab when you're wondering what you can possibly feed the family.
46 of 48 people found the following review helpful
4.0 out of 5 stars Delicious and inspiring 20 Oct. 2008
By AlexanderBanning - Published on
I received this book from my girlfriend, who knows how much I love Lynne's show and collecting cookbooks. I am usually skeptical of books written by media personalities (e.g., nearly everyone on the Food Network) because the books are almost always hyped and are no more special than cookbooks written by others. A pretty face does not always a good cookbook make.

Many others have commented on the book's layout and design, so I'll focus on the recipes contained within the book. Most of the them require a lot of little ingredients, especially spices, oils, and herbs, so most of your time in the kitchen will involve gathering and preparing these than actually cooking the food. I found that nearly all of these dishes tasted better the next day and needed more salt than specified.

Nearly every recipe has been a revelation of some sort:

1. The Pan-Crisped Deviled Eggs are a new take on the American classic: you brown the the recipe's deviled eggs in a skillet, which enhances the taste and texture.

2. The Cuban Black Bean Stew is hearty and simple; it's perfect for a chilly fall day. It's inexpensive, too: my grocery store practically gives away smoked ham hocks.

3. The recipe for Tomato-Cheddar-Packed Turkey Burgers produces wonderfully moist burgers and the splash of wine adds a welcome (but light) complexity. Word of warning: You'll think there's something wrong after you mix the ground turkey with the rest of the ingredients: the patties will be very wet and not hold shape. Don't worry: drop them on the hot skillet and everything will work out in the end.

4. Lynne's Winter Tart of Roast Vegetables and Endive demonstrates how easy it is to use frozen puff pastry and how well it works as a "pizza" crust. The use of Asiago cheese adds a nice tang and makes the dish so savory. Lynne's variations show how easy it is to improvise on this recipe so it can work with nearly whatever vegetable you have on hand. Happily, she even includes a page describing how to roast vegetables. My mouth is watering just remembering this dish.

5. Lynne's recipe for pho is divine. The "cheater's Asian broth" that is the base of this recipe is savory, a wonderfully balanced blend of onion, garlic, ginger, cloves, pepper, chicken broth, sugar, and fish sauce.

6. Jane and Michael Stern's broccoli casserole calls for 3 tablespoons of sugar, white bread, 3 eggs, a cup of shredded cheddar, and half a stick of butter. The sugar really is the surprise in this dish; I never expected that in a casserole in which I would assume salt to dominate.

7. The 21st Century Mac 'n' Cheese is definitely an adult take on mac and cheese. The use of cheddar, cream cheese, and Gruyere, along with a finely minced onion, give this dish a real zip that is so often lacking in traditional recipes.

8. The Pork Tenderloin Pan Roast with Black Olives and Orange is delicious, juicy, and tender. I never had before thought of the combination of black olives, orange, and white wine.

What hasn't worked? It was the Sicilian corkscrews with white beans. I'm not sure what happened, but the dish lacked any flavor. I had to pour salt on it, even though I generously salted the pasta water, as Lynne is always recommending. And I am just not sure about the iced cantaloupe soup with jalapeno and basil. I think the recipe called for *too* much salt. It just may not be a taste that I like.

In conclusion, Lynne has an impressive sense of how to boost the savoriness and depth of flavor through the use of sensible amounts of simple ingredients, like wine, onions, and tangy cheeses, all without sacrificing the balance of flavor in a dish. The overall effect is a filling supper without extraordinary amounts of added fats. I would recommend this book to the amateur cook who likes cooking, new tastes, and isn't afraid to try using wine as a cooking ingredient.
25 of 25 people found the following review helpful
5.0 out of 5 stars Practical AND inspiring 19 Oct. 2008
By M. Reen - Published on
I work full time and cook for my husband and me. It is important to me to cook healthy meals and I am willing to purchase quality ingredients although my budget is limited and I hate waste (buying a jar when I need a quarter cup of a rarely used ingredient, for example). Once in awhile I'll cook an elaborate meal, but my preference is for meals that can get on the table with less than a half hour of my time and rely mostly on staples I can keep around. So far I LOVE the "Warm white bean salad with fragrent garlic and rosemary" which is now a weekday,throw-together-at-the-last-minute meal for us on a regular basis. I also LOVE the "Summer Zucchini Pasta." But the cookbook is worth the price for the French Fudge Cakes alone. I made the panna cotta and served it along with the fudge cakes for guests who haven't stopped talking about it when I see them. I can't remember the last cookbook where I found both weekday staples along with dishes that impress. I also appreciate that Lynne teaches techniques and encourages experimenting. I've riffed on the zuchinni pasta but now always add the pasta water to create the "sauce." I feel like I am learning to cook, not just following a recipe. I agree with one reviewer that the graphic design is a bit distracting in some cases, but I've taken to writing on the recipes myself - notes about substitutions and favorites - so it feels like a two-way conversation. This cookbook is for the just beyond basic beginner or the cook who has more ambition than time. A cooking 102 from a master teacher.
34 of 38 people found the following review helpful
3.0 out of 5 stars Wait for the revised edition 6 Feb. 2009
By MKB - Published on
I want to give this book a great review, because the content is top-notch, but overall, the poor layout and inadequate index make it much less useful than it should be.

The recipes I have tried ('Plumped Ginger-Caramel Shrimp' and 'Green Apple, Cheese, and Chard Oven Omelet') have been great, and the book is an absolute treasure trove of information on all sorts of cooking-related topics.

Unfortunately, only the recipes are indexed, not the tips. So good luck finding the entry where she discusses vinegars - the only entry under "V" is for "vegetables."

A cookbook pet-peeve of mine is having to flip pages while cooking; unfortunately, this book has a tendency to put the recipes' ingredients on one page, and the recipe itself on the flip-side of that page. Since I don't do a full mis-en-place when I cook, I keep needing to turn back to figure out exactly how much water I'm supposed to be adding in Step Three.

My hope is that they'll come out with a revised edition that addresses these issues (especially the index!).
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