This is the latest addition to my library of cookbooks and there is no shortage of love for the recipes in it. I purchased the book in the middle of soup season, so that's where I started, with Cream of Tomato Soup. It was amazingly tasty and I immediately felt it was the best soup I've ever made. I've since moved onto Simplest Roast Chicken, Hearty Beef Stew and some easy appetizers including Hummus. I loved them one and all. I also appreciate the test-kitchen approach and the frank, detailed explanations that lead you into the recipes and how they...

There are so many things to discover with King Arthur, it's like making a new friend. I started by shopping their online store for gadgets one day and ended up buying an array of flours as a gift for my guy --he's the baker in the house. Well, the baking of breads began in earnest when I gifted him with this book. The baguette and pita recipes are house favorites. I've also made a couple of the quick breads and loved the addition of yogurt to the banana bread recipe. Several of the recipes have become staples in our house....

Anyone care to share on how this one rates compared to her other books? If you had to choose one to start off with, would this be the one?

thanks!

Made the Minestrone...perfection on a snowy day.

Heidi's book is so inspirational on so many levels. 

The first recipe I chose to make was Otsu, and I felt so accomplished when we sat down to eat it. It tasted as great as it looked and it looked almost as lovely as the photo.

It's an excellent choice for novice cooks and those of us who are redefining our dinner choices and leaning vegetarian. 

Fear of cooking because you don't know where to begin can keep you out of the kitchen for a long time. Just reading the introduction to this book got me inspired. I love Mark Bittman and I love this book.  It's a great source for learning all the basics and getting comfortable with the idea of making good food. 

In my house, we seemed to get stuck in the fish chapter for a while. That's not a bad thing since we had never dared to eat fish before that wasn't ordered off a menu. We sautéed many a white fish in every variation Mark offered and...