Customer Reviews for

Chef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at Home

Average Rating 5
( 1 )
Rating Distribution

5 Star

(1)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
Page 1 of 1
  • Anonymous

    Posted December 6, 2005

    The Chef Whisperer

    This is a chef cookbook without the heartache. It's got at least two 'wows' going for it - it's a very broad sampler of of great chef recipes, and it makes innovative dishes accessible to those of us who don't have 2 days to build a sauce. Chef Interrupted is full of inventive recipes that an employed person, with a decently-equipped kitchen and a good supermarket, can make with total success. The recipes are startlingly delicious. Steak with spiced coconut sauce? Tomato and watermelon salad with ricotta?? Rosemary polenta pound cake??? I was attracted to the weird stuff first, and it was simple and delicious to make. I can tell you my girlfriend was delighted. I'm a decent cook though not an adventurous one, and this book's an inspiration. There are more conventional dishes too, and I'm getting new ideas from each one. I thought the shortcuts might dull the food down, but generally they allow the core idea of the dish to come through even stronger. I haven't found a clunker yet. It's such fun to try the new stuff that I'm cooking at home more just so I can see what happens next. When chefs do cookbooks they go to dizzy heights I can't always follow, and speak a language I only half understand. Clark teases out their passion and motives and translates them without dumbing them down. The notes are practical and amusing. She has a genius for catching the spark and essence of both the chef and the dish. Even the cover photo shows this (though you don't totally get it till you see the photo on page 265). If The Babbo Cookbook makes you the famished fly on the wall of Batali's kitchen, then Chef Interrupted flies you to forty kitchens where a charming and brilliant interpreter helps you get your hands on some real food. Yum!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews
Page 1 of 1