QUICK CUISINE
Culinary Institute of America
The Culinary Institute of America has trained generations of notable chefs (Sara Moulton, among them). In this easy-to-parse volume, its experts serve up fast versions of French classics including Salmon en Papillote, as well as high-end comfort food (Risotto with Scallops). With simple ingredients and inspiring photos, this is perfect for weeknight cooks craving something fast and fab.
NEW AMERICAN
Patrick O'Connell's Refined American Cuisine
Co-creator of the Inn at Little Washington in Virginia, O'Connell is a self-taught chef who specializes in luxe but accessible versions of old favorites. In his second cookbook, he elevates comfort favorites to a new level: Deviled eggs are made with quail's eggs; fish sticks become Sole Fingers with Green Herb Mayonnaise. Enlivened by splendid photos, O'Connell's book is a joy.
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