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Matt Lee... beneath the slick exterior beats the heart of a genuine cookbook. The 100-plus recipes, a collaborative effort of past and present employees, are categorized by breakfast, lunch, dinner and dessert, followed by an exceptionally detailed index....Most recipes contain a delicious twist. A roasted eggplant and tomato soup seasoned with fresh herbs calls for a garnish of ricotta and roasted garlic purée that adds richness to each spoonful. Summer ingredients in particular are well represented, and fresh herbs are positively worshiped: a simple red wine marinade calls for no fewer than four — parsley, thyme, savory and chives.Some good general tips on subjects like slicing and curling scallions, preparing lobsters and cleaning quahogs do make this a very serviceable all-purpose cookbook, even if its sunny photos of the good life don't inspire you to hop the next ferry.
—The New York Times