by Alfred Portale with Andrew Friedman
It's hard to like a book from a chef as cocky as Portale. A self-congratulatory sort, he supplies patronizing commentary in which he raves about the brilliance of the kitchen at his critically acclaimed Manhattan restaurant and observes that "working a day" there would be "a great learning opportunity for anyone interested in cooking, if I do say so myself." Skip the prattle, then, and turn to recipes for stylish dishes like Roasted Corn Chowder and Farfalle with Prosciutto di Parma, Pea Leaves and Parmigiano. Though sophisticated, none of his creations seem daunting, and they're just right for an elegant little dinner—at home. (Doubleday, $45)
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