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Author Bio: Egi Maccioni has contributed signature recipes to Le Cirque since it opened in 1974. She is consulting chef there and at Osteria del Circo. Born in the town of Montecatini in Tuscany, Maccioni learned to cook from her grandmother, first helping to roll out pasta as a child. Peter Kaminsky is an author who writes about food and fly-fishing. He contributes to the New York Times, New York Magazine, and Food and Wine. His most recent books are The Elements of Taste and The Moon Pulled Up an Acre of Bass. Elizabeth Zeschin is an accomplished photographer based in New York and London. She was the sole photographer for the Martha Stewart Garden Book, and her work has also appeared in the New York Times Magazine, Vogue, Town & Country, Condé Nast Traveler, and Elle Decor.
Posted January 16, 2006
I totally enjoy this cookbook and use it often. So many of the recipes are so simple and easy you think to yourself 'how can this be of any real difference?' and then you try it and it is wonderful! You can't believe that it could have been so simple and be so good. Take her 'Little White Onions Sauteed with Balsamic Vinegar' for example. What could be easier than this recipe? How could it be so easy and still be different and delicious? Well, this recipe alone added to your Thanksgiving or everyday meals is worth the price of the book! I give this book as a gift to everyone I REALLY like. Friends from Colorado to Maine have copies and love and use these recipes. They email me when they've tried a new one to tell me how much they liked it and thank me yet again for the book. It is almost like a club at this point. You won't be sorry you bought this book, you'll only wonder why you didn't buy it sooner.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.