As all my fellow food bloggers, I have a passion for cookbooks: as hard as I try to promise myself that THIS book is the last one (... at least for a few months) I inevitably end up with a new addition to my collection sooner than I can say mise en place. You can imagine that when Cathy of A Blithe Palate asked me if I was interested in Getting a copy of Mitchell Davis' new cookbook, Kitchen Sense, to test I simply could not resist.
Now, I must admit that I am most definitely not a huge fan of plain cookbooks. I do use them, to great extent sometimes, but they're not exactly what I would read from cover to cover. Like wise, I must admit I had little idea of who Mitchell Davis is, of his role in the James Beard Foundation and of his previous books, The Mensch Chef and Cook Something.
And still, once the book arrived, I found myself reading through it (almost) from cover to cover captured by the clear and concise recipe descriptions, the short introductions to each and the very welcome tips for variations and leftovers. I cannot even complain too much about the Italian recipes, one of my favourite hobbies. Apart one or two details and a semantic disagreement, these keep the original spirit if not always the original ingredients. Nonetheless, this makes the recipe more feasible for the US public the book is aimed at.