The Tao of Food

The book is beautiful, but could food so simple to prepare really taste special? Indeed it can. I'm working my way through the recipes since getting this book for Christmas, and not one has been a miss. The recipes use easy to find seasonal ingredients, although some are in British terms. For muscovado sugar, just use brown. And "pudding" means desert, usually fresh fruit based. I've finished most of the "winter" dishes, half the "fall" ones and can't wait for the season to change and bring new fresh fruit and vegetable choices so I can try the rest. For the first time ever, my husband--Mr. Pasta and Fish-- and I--Miss Butter and Beef--have found light, satisfying recipes that make us both happy. All of the recipes are excellent, but some of them are almost magical in the way they leave you feeling satisfied but not stuffed when the meal is over. This is quite an accomplishment in our house where pasta meals make me feel sleepy and fat while pot roast makes pleases me anytime and makes my husband feel overstuffed. And so far, every recipe has been extremely easy for us (we are experienced cooks) to make. I'm sure less experienced cooks will find the directions complete, accurate and clear enough to follow with the same great results. I wish this book were three times as large.

Thank you both for transforming my life. This book has changed my way of thinking about food beyond all imagination. I now cook with my heart and serve up meals that gladden my guests.I am so happy to be cooking now that I hav discovered this book. I would suggest that evryone has a copy in their kitchen.