OK. I love this man!!! I own every cookbook of his and, unlike Jamie Oliver who I also adore, I use all his recipes. I clip out all his recipes in the Minimalist section in the NYT. I remember as if they were poetry his Cod and Potatoes recipe, his Pork Loin Stuffed with Sage, his Salmon Fillets with Green Lentils, his 1960's Veal Cutlets (which he graciously allows to be done with chicken breasts). His recipes follow the classic narrative formulas so that you can actually remember them, the Exposition of the slicing of the potatoes, the Rising Action of tossing those potatoes in Olive Oil and Salt and putting them into the oven for 40 minutes and then the Climax of the broiler. You can tell them to people without trailing off into uncertainity if it was 2 or 3 tablespoons of creme de menthe.....He is not a perfectionist and his second How to Cook Everything loosens things up further. Instead of the authoritarian Cod Fillets he tells you any white firm fleshed fish are fine. So this is his new book which sounds vaguely like Michael Pollan's Defense of Food but with recipes. What more can I say? Did I mention I love this man?
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