It's really cool to read cookbooks from chefs and foodies who have actual philosophies about food and presentation. (I also like basic home cooking cookbooks, and use them all the time - I just love cookbooks and collecting recipes). This book is a wonderful example of how culture and personal history play into the development of food philosophy. The next time I'm in New England, I fully intend to make a side trip to try out their food.
The emphasis of the book is on Asian inspired flavor and the book includes 70 recipes which feature dressings, sauces, and condiments to lift dishes to the next level. There are three sections: Dressings & Salads, Sauces and Salsas with Main Dishes, and Condiments Pickles and Infused Oils.
Most of the recipes for the sauces, dressings, and oils include full recipes with suggestions for using them. We tried the Honey Miso Dressing (p.26) and used it in the recommended recipe, Honey Miso Noodle Salad (p.28). It was delicious as presented and really needs no tweaking straight off the page.
Even though bibimbap is a staple here in our house, their recipe for the dish (p.78) was a significant improvement over our usual, mostly due to the different style soy eggs, cucumber pickles, and different hot pepper sauce. The recipes included are made from relatively easily sourced ingredients as long as the reader has access to a well stocked Asian market/grocery (or mail order).
One additional point, the photography elevates this book to the realm of art. This is a rich source of inspiration for foodies. The photos are absolutely wonderful.
I will definitely be revisiting these recipes in future.
Five stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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