As a huge fan of the Public Radio show I was delighted when this book came out. Rossetto-Kasper is a practical enough cook to know that supper is often a hurried affair, often involving a bag of Fritos. The recipes are easy to prepare and easy to upgrade. My most-used recipe is the cheater's version of homemade broth, which starts with canned chicken or vegetable broth to which you add white wine, herbs and spices and aromatics. This versatile broth is used in any number of dishes to good advantage. I also enjoy the taste tests including canned tomatoes, canned chicken broth, etc. This has become a staple of my collection in under two weeks.

I love this cookbook. I make something from it almost every week and every recipe has been so delicious. Very easy, quick recipes that are healthy and interesting. I love the Splendid Table and this book is just as good.

I recently bought this book and have already made several of the recipes. They are simple, but soo yummy. I like the extra comments and hints that are added.

This cookbook is better than it sounded on the radio. The recipes are imaginative and quick, the food tips are informative and off-beat and the style is personal and breezy. I've enjoyed this new cookbook enough to buy extra copies for gifts.

I like, not love, The Splendid Table. I enjoy it when I happen to turn on the radio, but I don't market my calendar to ensure I catch the radio show.

On the other hand, I'm completely taken with this cookbook. It fills a specific niche: real non-shortcut cooking, with the awareness that you probably have to start dinner after you get home from work. The recipes are all chosen with that desire/limitation in mind, and give you an estimate of how long it'll take from start to finish.

There's a pretty wide range of ethnic flavors, from Italian pasta to Chinese stir fries, which can keep the supper table interesting. So far, I've made only one recipe, but it was a clear winner: tarragon chicken breasts with buttery leeks. It promised to be done in half an hour... which was really more like 45 minutes, but we spent less than ten minutes in the kitchen. Many recipes suggest improvisations, simple or complex; she suggests other herbs instead of the tarragon for that chicken recipe, but another recipe for pasta with butternut squash and greens extends to a fennel garlic roast. I have my eye on this recipe for corn chowder and on the tamarind-glazed pork chops.

Among the features I like in this cookbook (and wish others would adopt) is that the ingredient is in boldface. That is, "2 teaspoons fresh lemon juice" has the "lemon juice" in bold type, making it easy to scan through the ingredient list while you're composing a shopping list or cooking.

A more major component of the cookbook is the little essays that come from the radio show, such as the discovery that consuming different cheeses before bedtime affects the nature of your dreams, and an explanation of the seed savers' exchange. Plus, a "building your library" sidebar will recommend cookbooks that you probably want to explore. The result is an inordinately *readable* cookbook, not just one to grab when you're wondering what you can possibly feed the family.

How to Eat Supper is one of the most well written cookbooks ever. You can hear Lynn's voice throughout the book and the recipes are incredibly simple to make. I read this cover to cover in no time and have successfully made some of the recipes. I will treasure this book for a lifetime-it is one of the best cookbooks anyone will ever own. This is an especially great book for people who want to start cooking or for those who do already but need good direction. I have learned so much through her book and appreciate this cookbook so much! It was well worth the money!

If you like to eat and love to cook, this is the book for you.

An enjoyable read. lots of good pictures, excellent instructions, advice on which brands of canned products to buy and why. The advice on which pans to buy and use is invaluable- now I know why previous meals have not turned out properly. I am using this cookbook at least twice a week.

The book not only for cooking but a good read-about every aspect of cooking and entertaining.I couldn't put it down!A great gift!

As a fan of The Splendid Table weekly radio program, I was very curious about how the same style of information would be made into written form, so ordered this book. I really like that the recipes focus on dinner, or lunch, menus, instead of just trying to cover every type of recipe (for that type of cookbook, I recommend Bittman's How To Cook Everything - fabulous in it's own way). And most of the recipes look full of flavors, AND can be made ahead of time and served reheated, or at room temperature (a real boon for families!). We actually made the delicious Warm Bean with Rosemary dish, and the Oven Roasted Onion dishes for our 3 year olds birthday party, and they were both great hits w/ kids and adults alike! And though not encyclopedic, all of the recipes look very tasty, and not difficult to make. And one last reason I like this book - the recipes are typed out in a larger, very clear type face, which makes it so much easier to read when you're busy in the kitchen reading the recipe while cooking it. Bravo Ms. Kasper and Ms. Swift!

Am I the only person who was surprised to find grammatical errors in this book? I know, I know, it's a cook/lifestyle book and I should get a life, but I wish they had sent me a galley copy so I could have fixed the handful of errors. And no, grammar isn't that important when the food and life promulgated on the pages are so passionately, lushishly described.

But here's the thing: I have begun to wonder if there might be some finer points missing in the directions as well. The first recipe I chose to make was the Butter-Steamed Leeks, and nowhere does it say if the leeks should be sliced. The authors want me to make a vertical cut down the length of each leek (which to me is not the same thing as "slice in half vertically") and then soak them to remove grit. Fair enough, but that's it. Most recipes then have you cut the leeks crosswise into one or half inch slices. But I am left to my own devices here. Not that I am going to get into serious trouble if I decide to slice or not to slice, but this is the kind of attention to detail (as well as grammar) that differentiates good cookbooks from great cookbooks.

Regardless, it's still a recommended book (tomorrow night I'm making the covershot Tumeric Potatoes) though I would have appreciated more photos of the dishes and/or their preparation.

Again and again I find myself excited to pick up this unique more-than-a-cookbook. Recipes for healthy food prepared with manageable numbers of ingredients abound, and lessons on technique teach us how to think about food and work with it. Not only are the tips, quotes, and book recommendations fascinating to learn, but variations to many recipes inspire me to think about food creatively. I gleaned so much from this one book and enjoy myself each time I open it. The scope of The Splendid Table's How to Eat Supper invites the reader to cook more and learn more about food and culinary customs.

Graphically, the work's clear, inviting font sizes and types delight the eye. I have fun reading it and find it tremendously inspiring. The enthusiasm of its authors is infectious, instantly making this my favorite cooking treatise!

WHEN IS YOUR NEXT BOOK COMING OUT? : ) I'll be waiting for it.

I received the book with at damaged book jacket and requested a replacement. I sent the damaged book back and that all went fine and dandy, but AMAZON sent me two replacement copies, arriving 3 days apart from each other. My shipments come to my workplace and unfortunately the 2nd copy got opened by a colleague of mine , put aside and now you have sent me an email saying that I need to send it back with the packing slip. I do not have the paperwork and will purchase this 2nd unasked for copy and make a gift of it to a friend of mine, but I think you should check you records and note that I didnot request 2 replacement copies.

I love the attitude of the authors. They provide recipes that sound both delicious and doable and they tell me things I want to know (like you really do brown the chicken in chicken adobo after you have cooked it). Great book!

As a former caterer and still-avid cook, when I saw this book, I grabbed it. I like to read a cookbook--in other words, give me cooking tips, great stories and exciting recipes!

The book begins: "The world is divided into two kinds of people: those who wake up thinking about what they're going to eat for supper, and those that don't. We are decidedly in the former camp; in fact we wake up thinking about what we are going to cook for supper."

I love it!

What I love even more is Lynne Rossetto Kasper and Sally Swift's philosophy on food: "We feel strongly about local, sustainable,and organic food... This philosophy doesn't come solely from concerns over well-being. It is larger than that. It is about ecology, the survival of rural life, and values."

Amen!

Some highlights:

In salad section, there is a do-it-yourself dressing kit. If you buy bottled dressings, please give this a try--homemade dressing is extremely easy to make and far superior to store-bought.

In soup section, the authors advise how to improvise your own soups.

Basically, the authors seek to teach the reader how to cook and they do a great job. The neat part about cooking is that no matter how experienced you are, there is always more to learn.

I look forward to trying many of the recipes in this beautiful book. The instructions are crystal clear, to boot.

A quote from the book: "I aam not a vegetarian because I love animals. I am a vegetarian because I hate plants." A. Whitney Brown

By the author of the award winning book,Harmonious Environment: Beautify, Detoxify and Energize Your Life, Your Home and Your Planet.

As a former caterer and still-avid cook, when I saw this book, I grabbed it. I like to read a cookbook--in other words, give me cooking tips, great stories and exciting recipes!

Food does do much more than simply nourish us. How and what we eat has also changed so much in just a couple generations! Sometimes my husband and I talk about the meals we ate growing up (usually with disbelief!)

I have not tried any of the dishes yet, but numerous ones have already been tagged to make asap. Most look simple to make with very clear and concise directions. I will report back!

By the author of the award winning book,Harmonious Environment: Beautify, Detoxify and Energize Your Life, Your Home and Your Planet.

Just received this today and, quite frankly, I cannot wait to dive in. The recipes look authentic and delicious. Mouth-watering pictures are featured throughout and all the recipes appear to have clear instructions. Lynne, you've done it yet again.

I love to cook but was in a rut with my weeknight standard recipes, and heard Lynne talk about this new book on NPR. I immediately bought it just for the Hoisin Noodles 4 Flavors recipe, which I made this weekend for a very appreciative audience of husband and dad - it was easy and delicious of course, but most happily it was something different. I can't wait to try many of the ideas I've found there - now I need a bottle of fish sauce to add the umami to lots of recipes - and am excited about weeknight cooking again. I'd recommend this to anyone who isn't afraid of red pepper flakes, roasting a vegetable, or the occasional pat of butter or dollop of cream. It's full of tips, clear explanations, realistic cooking times for recipes, and a great "Here's a basic equipment list," plus great little stories and quotes. I love this book! I'm ultra-confident that new recipes will put the "Wow" back into our weeknight AND weekend cooking! Thank you, Lynne and Sally!