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

An enjoyable read. lots of good pictures, excellent instructions, advice on which brands of canned products to buy and why. The advice on which pans to buy and use is invaluable- now I know why previous meals have not turned out properly. I am using this cookbook at least twice a week.

The book not only for cooking but a good read-about every aspect of cooking and entertaining.I couldn't put it down!A great gift!

As a fan of The Splendid Table weekly radio program, I was very curious about how the same style of information would be made into written form, so ordered this book. I really like that the recipes focus on dinner, or lunch, menus, instead of just trying to cover every type of recipe (for that type of cookbook, I recommend Bittman's How To Cook Everything - fabulous in it's own way). And most of the recipes look full of flavors, AND can be made ahead of time and served reheated, or at room temperature (a real boon for families!). We actually made the delicious Warm Bean with Rosemary dish, and the Oven Roasted Onion dishes for our 3 year olds birthday party, and they were both great hits w/ kids and adults alike! And though not encyclopedic, all of the recipes look very tasty, and not difficult to make. And one last reason I like this book - the recipes are typed out in a larger, very clear type face, which makes it so much easier to read when you're busy in the kitchen reading the recipe while cooking it. Bravo Ms. Kasper and Ms. Swift!

Am I the only person who was surprised to find grammatical errors in this book? I know, I know, it's a cook/lifestyle book and I should get a life, but I wish they had sent me a galley copy so I could have fixed the handful of errors. And no, grammar isn't that important when the food and life promulgated on the pages are so passionately, lushishly described.

But here's the thing: I have begun to wonder if there might be some finer points missing in the directions as well. The first recipe I chose to make was the Butter-Steamed Leeks, and nowhere does it say if the leeks should be sliced. The authors want me to make a vertical cut down the length of each leek (which to me is not the same thing as "slice in half vertically") and then soak them to remove grit. Fair enough, but that's it. Most recipes then have you cut the leeks crosswise into one or half inch slices. But I am left to my own devices here. Not that I am going to get into serious trouble if I decide to slice or not to slice, but this is the kind of attention to detail (as well as grammar) that differentiates good cookbooks from great cookbooks.

Regardless, it's still a recommended book (tomorrow night I'm making the covershot Tumeric Potatoes) though I would have appreciated more photos of the dishes and/or their preparation.

Again and again I find myself excited to pick up this unique more-than-a-cookbook. Recipes for healthy food prepared with manageable numbers of ingredients abound, and lessons on technique teach us how to think about food and work with it. Not only are the tips, quotes, and book recommendations fascinating to learn, but variations to many recipes inspire me to think about food creatively. I gleaned so much from this one book and enjoy myself each time I open it. The scope of The Splendid Table's How to Eat Supper invites the reader to cook more and learn more about food and culinary customs.

Graphically, the work's clear, inviting font sizes and types delight the eye. I have fun reading it and find it tremendously inspiring. The enthusiasm of its authors is infectious, instantly making this my favorite cooking treatise!

WHEN IS YOUR NEXT BOOK COMING OUT? : ) I'll be waiting for it.