Reviews
"ReadingBistro Cooking at Homeis like having a productive conversation with a great chef who is truly on your side. Gordon Hamersley's recipes are as honest and generous as his wonderful restaurant, and each is seasoned with the kind of insightful tips that will make his food sing in your home kitchen. I'd crave the book for the chicken recipes alone." --Danny Meyer, coauthor,The Union Square Café Cookbook "More than anyone in America, Gordon Hamersley deserves credit for bringing classic French bistro cooking to prominence in America at his namesake restaurant in Boston. What other chefs have copied from him over the past two decades is now between the covers of this splendid book for everyone to enjoyrecipes full of deep taste and strong conviction, with plenty of passion to go around." --John Mariani,Esquiremagazine "This is a great tale of food, and of cooking and dining, overflowing with the poetry of all the senses. The richness of each image, each word, islike the best literatureintoxicating, and is at times as intensely local as it is universal. This eloquent book is filled with respect for its subjectsingredients, recipes, seasons of the year, chefs, and diners. I'd as soon read this book as a novel or collection of poems or stories, and found myself unable to put it down." --Rick Bass, author ofThe Hermit's StoryandThe Roadless Yaak "Gordon Hamersley is a cook's cookhis food is earthy, honest, and deeply satisfying. Only the very best chefs are unafraid of simplicity (Broiled Tomatoes with Crispy Breadcrumbs) while being courageous enough to offer the unexpected (Wild Mushroom and Roasted Garlic Sandwich). His roast chicken recipe alone is worth the price of the book." --Christopher Kimball, Publisher,Cook's Illustrated, and author ofThe Cook's Bible, "Reading Bistro Cooking at Home is like having a productive conversation with a great chef who is truly on your side. Gordon Hamersley's recipes are as honest and generous as his wonderful restaurant, and each is seasoned with the kind of insightful tips that will make his food sing in your home kitchen. I'd crave the book for the chicken recipes alone." --Danny Meyer, coauthor, The Union Square Café Cookbook "More than anyone in America, Gordon Hamersley deserves credit for bringing classic French bistro cooking to prominence in America at his namesake restaurant in Boston. What other chefs have copied from him over the past two decades is now between the covers of this splendid book for everyone to enjoyrecipes full of deep taste and strong conviction, with plenty of passion to go around." --John Mariani, Esquire magazine "This is a great tale of food, and of cooking and dining, overflowing with the poetry of all the senses. The richness of each image, each word, islike the best literatureintoxicating, and is at times as intensely local as it is universal. This eloquent book is filled with respect for its subjectsingredients, recipes, seasons of the year, chefs, and diners. I'd as soon read this book as a novel or collection of poems or stories, and found myself unable to put it down." --Rick Bass, author of The Hermit's Story and The Roadless Yaak "Gordon Hamersley is a cook's cookhis food is earthy, honest, and deeply satisfying. Only the very best chefs are unafraid of simplicity (Broiled Tomatoes with Crispy Breadcrumbs) while being courageous enough to offer the unexpected (Wild Mushroom and Roasted Garlic Sandwich). His roast chicken recipe alone is worth the price of the book." --Christopher Kimball, Publisher, Cook's Illustrated , and author of The Cook's Bible
