Lynne Rossetto Kasper
"I started out wanting this book for Mitch Omer's Bison Sausage Bread recipe, which would have been worth the price. Then I dug into his story, as told by Ann Bauer. Expecting the same old, same old warm, fuzzy little chef's memoir, I instead got the story of a compulsively openhearted man living life full blast, wrestling with reality, and cooking for all he's worth. Nothing about this book is what you'd expect-from recipes that defy fashion and taste great to writing that literally keeps you flipping the pages. This one's a keeper of the first order."--(Lynne Rossetto Kasper, host of NPR's The Splendid Table)
Jacques Pépin
"Mitch Omer makes Anthony Bourdain look like an altar boy. His individualistic, personal, and idiosyncratic cooking is that of a man who is larger than life, big-hearted, generous, and wild."
Jacques Pépin
"Damn Good Food is personal, forthright, rambunctious, and overwhelmingly delicious. Nothing is held back; no kitchen secrets are concealed. Within are recipes for all of Hell's Kitchen wonders, along with notes that range from the useful to the provocative. This is a book to treasure for the sheer joy of reading as well as for the incomparable recipes, like Lemon-Ricotta Hotcakes, Mahnomin Porridge, and Mitch's World-Famous Peanut Butter."
Michael Stern, Roadfood.com
"I started out wanting this book for Mitch Omer's Bison Sausage Bread recipe, which would have been worth the price. Then I dug into his story, as told by Ann Bauer. Expecting the same old, same old warm, fuzzy little chef's memoir, I instead got the story of a compulsively openhearted man living life full blast, wrestling with reality, and cooking for all he's worth. Nothing about this book is what you'd expect-from recipes that defy fashion and taste great to writing that literally keeps you flipping the pages. This one's a keeper of the first order."
Lynne Rossetto Kasper, host of NPR's The Splendid Table
"Damn Good Food is a totally original book; it's like sitting on a barstool and listening while Ann Bauer and Mitch Omer, the Boswell and Johnson of Minnesota haute diner cuisine, present the tales of remarkable lifetimes. Actually, it's even better than that because, instead of just hearing about the food, you get the exactrecipes!"
Dara Moskowitz Grumdahl, Minnesota Monthly
Mitch Omer is the chef-owner of Hell's Kitchen in Minneapolis and Duluth. Ann Bauer was food editor at Minnesota Monthly and is the author of the novel Wild Ride up the Cupboards.
