Picks and Pans Review: Tom Valenti's Soups, Stews and One-Pot Meals

UPDATED 11/10/2003 at 01:00 AM EST Originally published 11/10/2003 at 01:00 AM EST

By Tom Valenti and Andrew Friedman

Restaurateurs, who rarely eat at home, aren't necessarily experts on home cooking. Tom Valenti is one chef who gets it. "This book assumes that you live in a place that I like to call the Real World," writes Valenti, owner of New York's Ouest and 'Cesca That means dinners where everything cooks in one dish, from Baked Gnocchi Carbonara to Beer and Beef Stew. There's absolutely nothing trendy here (unless you count the retro-trend toward old-fashioned comfort food), which is exactly the point: There's just plenty of good eating.

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