Michael Anthony (6) (1968–)

Some really excellent, simple recipes that highlight the usage of vegetables. Might be a little simple for some, but even so the recipes are creative enough that experienced and novice cooks alike should be able to draw some inspiration.

Beautiful photos. I like it that there are stories of the people who work(ed) in the restaurant and articles on cooking techniques interspersed with the recipes. This style suits my temperament right now.

This book was somewhat of a disappointment from my perspective. I am always on the lookout for interesting ways to prepare vegetables and hoped to find some new yet practical ways to prepare vegetables. The book delivers on the "new" part but falls far short of practical in my view. The problem does not involve the difficulty of the recipes so much as the unique ingredients required. All of the recipes that interested me also required an ingredient I would have to purchase exclusively for show more that recipe. I do not have a "gourmet" kitchen with space for exotic herbs, spices, and other ingredients. Further, if I did buy an ingredient for use in the recipe the remainder would typically perish before I wanted to prepare that recipe again. The inclusion of helpful tips regarding substitutions that could be used would have increased the usefulness of this book tremendously. show less