Open Kitchen

Haven't had a chance to try the recipes yet, but they look good. 1 star review because the book has arrived damaged with a tear at top of spine, where front cover is starting to rip away. Not happy about that!

Having been recently introduced to Susan, via David Lebovitz, this book is a gem. It’s a great read, beautifully presented and written....

I write cookbooks so I really know how much time and effort it takes to write a great recipe, one that works, is clearly written with great results. Recipes that you want to make again. This weekend I made 3 recipes from the Open Kitchen, the Baked Butternuts Squash Gratin, the Chicken and Dumplings and the Toasted Quinoa Sesame Almond Tuiles. Everyone (including a Michelin star chef) raved about everything. Every page has something you'll want to try. Congratulations Susan, you really created a must-have cookbook for beginning to accomplished cooks. That tuile alone is worth the price of the book!

I had a little time and decided to make what seemed like the easiest recipe Baked RicottaIt turned out exactly as pictured and I ate the "Whole Thing" with just a salad.Perfect DinnerUrsula

This is not only a beautifully styled and photographed book, but a great tools for learning how to pre-prep for gatherings. The Toasted Mushroom Farrow was a great balance with the balsamic vinegar giving just enough acid. I know this will be a much loved staple in the kitchen. Thank you Susan!