The Guide to the New American Kitchen

This book is excellent. Great, creative menus that range from quick to complex, but all are very, very tasty. The "Orechiette Risotto" one of my all time favs. Highly recommended.

To the reviewer who commented on fennel and pork belly, all I can say is, go to one of Charlie Palmer's restaurants and then judge him. I've eaten at Aureole several times and each meal was stellar. There is no other word for it.

Let me preface this by saying that I cook in a very small New York apartment kitchen and a cookbook takes up my oh so valuable counter space. Therefore, it is inevitable that any cookbook I use will end up covered in whatever I am cooking. My friend bought me this book knowing my predicament and I can truly say that it is a godsend. I simply wipe the pages and it is as good as new! Physical practicality aside, this cookbook is fun to read with really delicous recipes. The book begins with Chef Palmer's personal recommendations for necessary kitchen equipment and then launches into recipes for all occasions and all skills. My husband, an amatuer cook at best, was even able to tackle some of the more challenging recipes with great success. You must try the Carmelized Pear Salad or the Roasted Chicken with Garlic and Rosemary Gnocci. Easy to make and truly delicious. Overall, a great cookbook in brilliant packaging! A must-have for every kitchen!