So Good: 100 Recipes from My Kitchen to Yours

We rated this book:


Professional chef Richard Blais produced a beautiful cookbook with gorgeous photos that almost qualify it as a coffee table book. In So Good he presents a hundred recipes successfully downsized to home kitchens. Easy recipes? Don’t look for many in this cookbook. These are mostly for at least intermediate cooks, and preferably for advanced cooks willing to spend a long time in the kitchen. Blais draws inspiration from the international repertoire, particularly Japanese cuisine. His recipe writing is good and clear, and the photo illustrations help you to visualize what you are aiming for (though they may also be intimidating). Listing his recipes preceding each chapter is useful. The recipe layout is good, though some spill to overleaf pages, but that we can live with. As expected from restaurant serving sizes, his portions are enormous. You will need a very well-equipped market or internet sources to find many ingredients (an inconvenience), like togarashi, uni, yuzu kosho, or yuzu juice. He uses professional equipment not many home kitchens own, like a hand-held smoker and liquid nitrogen. Blais inserts many brief, useful discussions of things such as rice, his favorite cooking methods, braising, and ice cream. You’ll find recipes like Gnudi and Brown Butter, Jerked Spatchcock, and Oxtail with Mashed Yucca. The index is nicely cross-referenced.

Chris Hayden been working at City Book Review since 2012, so that makes him the keeper of knowledge. He manages the office and book reviewers (all 200 of them!), which is no small feat. If you’re looking at the book reviews here, you’re seeing them because he sent the books out for review. Without him, this place would fall apart, because no one else in the office knows how to use the postage machine. Two words: job security.

Reviewed By:

Author Richard Blais
Star Count 4/5
Format Hard
Page Count 256 pages
Publisher Houghton Mifflin Harcourt
Publish Date 2017-May-16
ISBN 9780544663312
Amazon Buy this Book
Issue October 2017
Category Cooking, Food & Wine


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