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Kitchen Life: Real Food For Real Families -- Even Yours!, by Art Smith
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The indispensable new cookbook for today's busy families from the New York Times bestselling author of Back to the Table.
From James Beard Awardwinning chef Art Smith comes a book that gives readers more than 150 simple and delicious ways to feed -- and enrich -- their families.
in Back to the Table, Art Smith, the New York Times bestselling author and personal chef to Oprah Winfrey, showed readers how to gather at the table to celebrate special occasions with food. In his new book, Kitchen Life, Smith shows today's busy families an altogether new approach to everyday dining by staying ahead of the mealtime jam while learning to prepare simpler, more satisfying meals. This is a Practical, indispensable book that America's busy families can turn to every day of the year.
Kitchen Life's unique organization and tools teach readers to identify what type of cook they are, based on how they eat, shop, and manage their hectic schedules. Divided into helpful sections, it demonstrates how to:
--Create more efficient and comprehensive kitchen pantries
--Simplify and organize for cooking efficiently
--Create weekly menus
It also offers solutions to "real-life" family case studies based on actual examples drawn from people in everyday situations -- from working, stay-at-home, and single parents to families with teenagers or a new baby in the house.
Interactive questionnaires will help readers evaluate their own individual cooking style and then tailor recipes and meal plans to make their kitchen life easier than ever.
At the heart of Kitchen Life are more than 150 of Smith's delicious and easy-to-prepare recipes from snacks, soups, and salads to casseroles and desserts, including: Art's Macaroni and Cheese Soup, Taverna Pasta Salad with Roast Lamb, Curry-Crusted Cornish Hens with Red Peppers, Chili Shepherd's Pie, and Carrot Cupcakes with Cream Cheese Frosting.
- Sales Rank: #1056241 in Books
- Published on: 2004-10-06
- Released on: 2004-10-06
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .0" w x 7.00" l, 1.50 pounds
- Binding: Paperback
- 288 pages
- Cooking, Food & Wine
- Healthy Foods
Amazon.com Review
Who better than Oprah's personal chef, Art Smith, to deliver an empowering cookbook? His Kitchen Life aims to "hand readers the keys to the cooking kingdom so that preparing a meal is never a chore, but is instead a pleasure." To do so, he offers self-help and 130-plus recipes meant to fit the lives of the busy cooks with hungry families. The book's formula involves, for example, offering letters from "real people" whose kitchen distress Smith feels and then "relieves" via suggestions like "cooking at home takes a little planning but doesn't have to take much effort." But he also provides solid strategies and insights, notably in sections called "My Best Supermarket Tips" (know how produce is priced to avoid ever-creeping expense, he advises); "Eating Right" (for healthy eating, home portion control is basic); and "Different Ways of Cooking" (identify cooking methods like sautéing or roasting with which you're most comfortable). Smith also offers thoroughly useful recipes, such as Barbecued Ribs and Slaw Sandwiches; Tuna Casserole with Bow Ties, Mushrooms, and Parmesan; and Apple Cranberry Pudding, all scaled to what the average busy cook can deliver. His formulas will also help cooks to establish an everyday repertoire while encouraging more confident cooking to come. With color photos and sample menus to further assist everyday meal planning. --Arthur Boehm
From Publishers Weekly
As you'd expect from Oprah's personal chef, this is self-help in a cookbook package. Reacting to input from readers of his first book, Back to the Table, and Oprah.com, Smith instructs those who are responsible for the care and feeding of children on how to organize, save time and simplify their lives by getting it together in the kitchen. He begins with a quiz meant to direct home cooks to the recipes that'll be most helpful. The book's first part is devoted to solving the problems of overtaxed parents with young children and beginners on a budget who are overly reliant on take-out, with tips for shopping in a supermarket with a list, planning ahead, freezing, and using leftovers. In the book's second portion, familiar, easy recipes are accompanied by simplistic sidebars (e.g., "What does it mean when a recipe calls for shredded cheese?"). With more than 150 recipes, including kid-friendly suggestions such as Macaroni and Cheese Soup, the book also instructs readers on how to make meal-worthy salads (such as Roast Chicken Waldorf Salad with Pecans and Rosemary) and inventive main dishes, like Skirt Steak with Red Wine Butter Sauce. Finally, this supremely basic book divides recipes into useful categories: "main courses with fewer than seven ingredients," "company fare" and "simple chicken suppers." Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
If the name Art Smith isn't instantly recognizable, then chances are the Oprah Winfrey Show isn't at the top of your TV viewing list. As Oprah's personal chef, and a celebrity in his own right, Smith (Back to the Table, 2001) has almost single-handedly refined the notion of home-style cooking to reflect today's busy lifestyles and nutritional concerns. His 150 streamlined-ingredient recipes are geared to four different kinds of cooks, determined through an up-front short questionnaire asking for such information as time challenges, taste preferences, and cooking skills. The result is a selection of appetizers, entrees, side dishes, and desserts that transform a perceived drudgery into Smith's so-called "joyous kitchen life." Although no nutritional information is available, the author does feature frequent "Ask Art" sidebars (for instance, the difference between canned broth and bouillon cubes, and best storage for eggs), as well as shopping and organizational tips. At the beginning and end, by highlighting "real people's" concerns (via quotes from letters) and suggesting a series of meals to satisfy different food situations, he underscores his commitment to John and Jane Q. Public. Barbara Jacobs
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
0 of 0 people found the following review helpful.
Good for Newbe.
By JR
I somehow expected more. Will look again, but didn't find any recipes that I MUST make. Fairly simple cookbook for beginner cooks. I"d probably like his newer, healthy cookbook, more.
33 of 39 people found the following review helpful.
Excellent Handbook for Kitchen Newbies. Highly Recommended
By B. Marold
`Kitchen Life' is personal chef Art Smith's second book, having won a James Beard award for his first, `Back to the Table'. The most important feature of this book is that it is about much more than just recipes. It would not be at all inappropriate to call this `Knowing Your Kitchen for Dummies', as it touches a bit on just about every aspect of ingredients, kitchen management, cooking equipment, pantries, techniques, and recipes. An experienced cook may easily find much in this book a little too basic, but for the average person who wants to improve their return their investment in refrigerator, oven, range, sink, and tableware in their kitchen, this is the book for them!
A paragraph on this book in a `New York Times' article on new cookbooks attracted me to the work in that it said the author wrote that you really don't need dumbed down recipes for cooking with kids. I had just finished reviewing some books on cooking with kids where I was put off by the cutsey tone adapted to appeal to kids. So, I suspected that Art Smith had something to say to me.
It turns out that people with a lot of culinary experience will probably find little that is new in this book, but a newbie in the kitchen will find a whole lot to orient them to what is essential and what is fluff. I can find no statements in this book with which I would argue; although there are several small differences in opinion which should have no impact on the value of the book to its best audience. For example, Smith does the novice a great service by providing a lot of very useful top five lists for pantry items. A symptom of how good these lists are is the fact that I have almost all these items in my pantry. Their biggest weakness is that his lists violate one of his best principles, which is to always shop with a shopping list based on recipes you will actually cook that week. For small households, there is a lot of potential waste in stocking up on things like bell peppers, fresh thyme, frozen shrimp, sweet potatoes, chocolate chips, and ice cream. Bell peppers are a really common ingredient but if they languish for a week in the crisper, you may end up with slime. I really find the cost of fresh thyme to be not worth the money, as dried thyme is an excellent product with a very long shelf life. As I buy a new bottle of dried thyme every three months, I have no problems with the herb's loosing its potency. And so on with the rest of these ingredients. Smith is not suggesting we run out and buy all these ingredients, but he is not warning against it either.
On kitchen equipment, the same rule should apply. Don't buy anything, no matter how strongly recommended, unless you actually plan to use the stuff. To those who will benefit from this book, I would amend Smith's recommendations with the recommendation to get BIG pots and pans. It is less of a problem to have a cook pot that is too big than to have one which is too small. Where Smith recommends both a skillet and a saute pan, I would trade in the skillet for an 8-quart Dutch oven and use sure to get the 10 or 12 inch saute pan. Get an 8-inch saute pan only if you definitely plan to make omelets or crepes.
On almost every point, I believe Smith is on the side of the angels. He warns against buying sets of pans, recommends washing prewashed produce, and makes excellent suggestions on when to use and when not to use the microwave oven. If I were to suggest any one thing he should be including would be a primer on knife skills. I believe good knife skills and a $100 premium quality knife will outperform a $300 food processor for every operation that uses a knife. And, it is so incredibly easier to clean a knife than to clean a food processor.
Smith's very best and most unusual suggestion is to keep a journal for menus, recipes, running shopping lists, and references to interesting cooking tidbits. While most of the audience for this book may be hard pressed to just bring their family together for a meal, let alone have the time to write things down, I really think this is a good idea, especially if it can be done on a laptop. Tying this into access to recipes from Internet sources creates a great synergy. The local newspaper simply cannot compete with the 50,000 recipes available from web sites such as foodnetwork.com and epicurious.com. Another good but uncommon suggestion is to simply label one's pantry shelves, so it is easier to see what you need and where your bottles and cans go when you get home from the grocery.
Until I saw the blurb in the `New York Times', I avoided Smith's books for the same reason I avoid books by Patty LaBelle, Al Roker, and Pat Conroy. I am sure these folks are all devoted foodies, but I prefer getting my expert advice from people who are culinary experts, not literary or TV celebrities. The fact is that Art Smith is a culinary expert who is actually paid to cook well and he has been doing it for quite a long time. So, there should be no surprise that he has a lot of very good ideas for a successful life in the kitchen.
This book does not cover everything, but it is the very best kitchen orientation I have seen for those who would like a basic roadmap for what to do in the kitchen.
21 of 23 people found the following review helpful.
Second Helping
By M. Tobiassen
I already have Art's first book, "Back to the Table." I was expecting this one to be another outstanding cook book and I wasn't disappointed. I found the recipes to be easy to make, inexpensive to shop for and delicious for the entire family.
Some of my favorites were the Asian Pork and theSausage Potato Soup. The idea of having a "workhorse Recipe" and using that main ingredient in several other meals was ingenious.
Owing this book is the next best thing to having Art as my Personal Chef!
C.T
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