It's About Time

It's About Time

3.5 (18 ratings by Goodreads)
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Description

This unique cookbook will be used again and again for its inspirational stories, informative sidebars, helpful tricks, and most of all, for its broad range of never-fail recipes that are easy to follow and always special. It's About Time contains more than 150 meticulously tested recipes that range broadly from 30-minute meals and summer barbeques to elegant entertaining. There's even a chapter on spending an entire day in the kitchen - a bottle of wine, music on the stereo - engaging in some much-needed "culinary therapy." It's About Time honors the traditions and social importance of food and eating while recognizing the realities of life today. Visually stunning and indispensably useful, it breaks the cookbook mold in ways that are exciting and refreshing.show more

Product details

  • Hardback | 248 pages
  • 205.7 x 261.6 x 25.4mm | 1,111.31g
  • Steerforth Press
  • South Royalton, United States
  • English
  • 66 Illustrations, unspecified
  • 1586420879
  • 9781586420871
  • 2,476,398

Flap copy

This unique cookbook will be used again and again for its inspirational stories, informative sidebars, helpful tricks, and most of all, for its broad range of never-fail recipes that are easy to follow and always special. "It's About Time contains more than 150 meticulously tested recipes that range broadly from 30-minute meals and summer barbeques to elegant entertaining. There's even a chapter on spending an entire day in the kitchen - a bottle of wine, music on the stereo - engaging in some much-needed "culinary therapy."" It's About Time honors the traditions and social importance of food and eating while recognizing the realities of life today. Visually stunning and indispensably useful, it breaks the cookbook mold in ways that are exciting and refreshing.show more

About Michael Schlow

Michael Schlow - Executive Chef and co-owner of Boston's Radius, Via Matta, and Great Bay restaurants - is one of the leading chefs in the United States. In 2000, he won the distinguished James Beard Award of Excellence for "Best Chef in the Northeast" in his first year of eligibility, Sante Magazine's "Chef of the Year" and the "Culinary Award for Excellence" from Robert Mondavi, handed out to only six chefs a year. Boston Magazine has named Radius, which features modern French cuisine, "Best Restaurant" and "Best Power Lunch" in Boston. Gourmet recognized Radius as one of the "25 Best American Restaurants," the only Boston restaurant ever to earn this distinction. Gourmet named Via Matta, which features authentic cuisine of the Italian regions of Piedmont, Tuscany, Emilia-Romagna, and Campania, one of "America's Best Restaurants" and Esquire called it one of the "Best New Restaurants in America." Great Bay, which features sophisticated seafood, opened in 2003 and that same year was voted "Best Seafood Restaurant in Boston" by Boston Magazine. Schlow was born and spent his childhood in Brooklyn, New York, and attended high school in Somerville, New Jersey. He lives in Boston.show more

Review quote

Amazon Editors' Pick - Top 10 Cookbooks for 2005 "The recipes we tried in the test kitchen are every bit as good as they sound. . . . If you think you don't have time to cook, trying Schlow's techniques might prove revelatory, and provide you with some terrific dining as well." "Chicago Tribune" "Fun to read, instructive and easy to use. It's one of the best cookbooks of 2005. . . . Well indexed and attractively illustrated with photographs of the dishes. . . . A cookbook worth reading, and one worth using again and again." " The Valley News" "Michael Schlow is one of those rare professionals who can think like a home cook. . . . His hearty family food will bring me back to his book often." " New York Times Book Review" "A thoroughly engaging and useful cookbook that shows home cooks how easy great food can be. Schlow stresses the importance of planning ahead and using good ingredients. He offers tools and tricks, a boatload of foolproof recipes, funny stories and inspiring ideas." "Fine Cooking Magazine" "This big, beautiful book ranges from quick meals to elegant dinners, mixed with mini essays on the importance of family dinners and socializing at the table." "USA Today" "Chef Michael Schlow has written the perfect cookbook . . . Like Schlow's lauded cooking at Radius in Boston, this book is distinctively and deliciously his own." "Sante Magazine" "One of the warmest and most lovely cookbooks recently published." "Metro" "It s About Time" and I agree; this is Michael Schlow s time. I have been an enthusiastic aficionado of Michael s cooking for close to 20 years. From the Hamptons, to New York City, and to Boston, I will follow Michael wherever he goes. His understanding of the fundamentals of great cuisine have consistently delighted my palate. Billy Joel In IT S ABOUT TIME, Michael Schlow has created a very personal cookbook with original ideas well formulated for the home cook. The result is a serious book that is also fun. Jacques Pepin Most of us would like to eat well, but feel we just don t have enough time. We assume that because we re so busy, then we have to grab something on the fly. This book sets out not only to teach you how to cook and eat well when you re on the go, it also works in reverse for when your soul is crying out for a little bit of culinary therapy. . . . The chapters in this book are meant to be a guide or source of inspiration for whatever you re in need of today. I know it s impossible to dedicate the same amount of time, every single day, to the meal period. I m guessing you need some variety, you need some flexibility, and of course you need me to understand that you are busy most (but not all) of the time. Michael Schlow (from the introduction) Time is so often the most important factor in determining what one cooks, nay, even whether one cooks at all. Time is equal for all: no one has enough of it, and while there is constant pressure to get by with less, we all need to remember to make more. . . . Time is why people will buy this book. It is the reason they will find themselves cooking not only from it, but with it, through it, and because of it. Mario Batali (from the foreword) Michael Schlow is my favorite chef and this book is just like he is warm, funny, real, and brilliant in the kitchen. Jack Welch, former chairman and CEO of General Electric"show more

Rating details

18 ratings
3.5 out of 5 stars
5 28% (5)
4 22% (4)
3 28% (5)
2 17% (3)
1 6% (1)
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