Book Review: Charlie Palmer’s Practical Guide to the New American Kitchen
This just may be the beginning of a whole new era of cookbooks. This book is splatter proof, sauce proof and waterproof. It’s about time! Many a cookbook of mine has been splashed on, dusted with poofs of flour and some pages are glued together from sauce blobs. You can always tell a person’s favorite cookbooks – they’re the ones with all the crinkled pages. Not so with this book.
For those who don’t know who Charlie Palmer is, please allow me to explain. In 1988 he opened a NYC restaurant called Auerole and has gone on to become a very highly regarded American Chef. He calls his cooking, “Progressive” and I, too, would say that’s a good term.
As far as cookbooks go, I just may not be as progressive as some. Though I’d appreciate this as a gift, it wouldn’t get much use in my kitchen. We don’t eat braised pork belly and fennel. There is a section entitled Formal Home Cooking, but that’s what most of this book is. This is not everyday food, it really is restaurant food. Which, to me means all the stuff you’re not going to make (possibly even attempt) at home. Now, that doesn’t mean that there aren’t recipes I will use, there are, but only about 25% of them. For the sophisticated cook – I’d definitely give it a whirl. Two friends of mine come to mind who would really like this book, and they are much fancier cooks than I.
Rating: 
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