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Innovation in the world of cookbooks is a rare thing. There’s a cookbook for almost every type of cooking and almost every style, the warehouse at Amazon is overloaded with them. To stand out among the huge number of new cookbooks published every year, you have to really be |
different. “It's About Time” nails it! Michael Schlow is an exceptional chef, a very genuine person and patently a great cookbook author. His new book, released this month, is a departure from the everyday, a good read and the source of some fantastic recipes – what more could you ask for?
It's About Time has an unusual premise. Rather than including recipes by category, they are ordered by time. Not that stuff that we don't have enough of, but rather the times of our lives. “Time to get the family together”, ”Time to celebrate”, ”Time to cook like a pro”. It's an interesting approach and the eight sections cover most of the moods of an amateur chef. There’s more to it than that, however. Each section has a introduction that is interesting and each recipe has a story behind it. You get the picture, this is an afternoon read, as well as a set of directions as to how to cook.
The recipes are – well – brilliant. We cooked from the book three times and were delighted by the flavors and tastes that Michael has put together. This really is a keeper. Each recipe has clear ingredients, illustrations where needed and precise well laid out instructions. Michael soon has you multitasking, with one thing grilling, while you prepare the next or whatever. You can choose to pretend to be a professional chef or slow it down and do one step at a time. A nice touch.
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©The
Restaurant Review Cookbook Rating: |
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Many
cookbooks look terrific and read like novels, but
what happens when you take them into the kitchen
to actually use them as intended? The Restaurant
Review prepares items from the books that we review
and we now have a finely tuned sense for those that
work and those that don't. Below is our personal
criteria for a good, practical cookbook. |
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Clear helpful
description of each dish with serving suggestions |
9 |
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Clear, concise
description of how to make the recipes, presented
in logical order |
9 |
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Precise
list of ingredients with accurate amounts |
10 |
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Helpful
photographs and illustrations where needed |
9 |
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List of sources
for difficult to get ingredients or use of everyday produce |
10 |
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Accurate number
of servings produced by each recipe |
10 |
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Suitability for
survival in the kitchen (paper quality, grease resistant
ink, etc.) |
10 |
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Simple straightforward
instructions in plain, easy to read and understandable
English, with minimum page flipping required
to complete a recipe |
10 |
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A good range
and number of recipes covering the book's subject
effectively |
10 |
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Usable well
constructed, accurate index |
10 |
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Overall
rating out of 10 : |
9.7 |
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In 1985, Brooklyn-born Michael Schlow traded a baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. It marked the beginning of a journey that has led to opening Radius in January of 1999, which has garnered such awards as Best New Restaurant 2000 by Food & Wine Magazine, the James Beard Award of Excellence for "Best Chef in the Northeast" in May, 2000, and a place in Gourmet's 50 Best American Restaurants list, September, 2001. Schlow began his career with renowned New York restaurateur Pino Luongo and immediately adopted a commitment to the elegance and simplicity of true Tuscan cooking. Chef Schlow has made numerous appearances on network and cable television food shows. He actively supports benefits and charities, including an annual trip to New Jersey for A Dinner of Hope, benefiting children with AIDS. |
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| The Facts: |
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| Author: Michael Schlow |
| Book: 232 pages, 150 recipes, plus companion dishes and stock recipes, hardcover. |
| Description: 10 Sections each based on a time in your life - family get together's, time to eat now, etc. Stories and anecdotes for every section. |
| Cover price: $35.00 (as always, check out Amazon for the best price). |
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It's hard to describe the recipes in a few words. They are very eclectic, ranging from pea soup through to chocolate cookies and on to veal milenase and seared fois gras. None of the ingredients are too outlandish, which is a real plus.
At the back of the book is a section on “Basics” that covers various stocks and vinaigrettes. There is also a section on drinks and a great section covering outdoor cooking. It's sort of a Swiss Army Knife of cookbooks.
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The Interview: |
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Listen to Michael Schlow talking about his new book in an interview with James Ringrose of The Restaurant Review |
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| It's About Time is pretty good value for money. With over 150 recipes, dozen of color pictures all beautifully laid out on high quality paper, you wont be disappointed. |
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Quick Pork Chops, with hot cherry peppers, seared cauliflower and onions. Deceptively simple, tastes fantastic. Micheal adds breadcrumbs, cheese and lemon juice at the end that makes this a meal in itself. It's spicy, slighly sweet and compliments the chops perfectly. You have never had cauliflower this good. |
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Somehow, describing this book belittles it in someway. It is definately a great read, a fabulous reference and a testament to one man's artistic flair. But somehow it's more than that, it's a beautiful piece of work, that you should put on your bookshelf and then take it down whenever you feel like working alongside one of the best chefs of our generation.
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The Verdict: |
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| Highs: |
Great recipes and a terrific way of grouping them. The recipes are easy to follow, some are a real challenge, some are really easy. Beautiful pictures and a high quality feel. Definately a labor of love. |
| Lows: |
Why aren't all cookbooks like this? |
| Buy
it? |
This is the best book of this year so far. Literally a must have. |
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The Restaurant Review went to the launch party for the new book at the acclaimed Radius. We didn't have our copy with us, so the amusing Mr. Schlow signed my hand instead of the book. I may never wash again! |
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Other Resources : |
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To learn more about Michael's restaurants, visit our directory pages where you can read about them, see pictures and hear more from Michael. |
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