Chef Rick Moonen and coauthor Roy Finamore have drafted a blueprint for minimizing hand-wringing in the store and kitchen and maximizing pleasure at the table.
Sprinkled throughout this book are charming tidbits: anecdotes, tips, and trivia. But perhaps the book’s most refreshing aspect is its authoritative demystification of cooking....
Making pasta is not actually that big a deal. My husband agreed, politely overlooking the dusting of flour on the floor and the dried noodles stuck to my jeans.