I'm writing out my thoughts rather tentatively, because I'm still so very much on the surface of this cookbook.  I take to heart what thegoodsoup says about not skipping a thing, because I'll learn how to cook.  I’ve heard that reading certain passages of the hefty introduction is like being in culinary school, and I’ve already learned quite a bit about seasoning, tasting and adjusting. She also recommends spending an extended amount of time with one recipe or one ingredient, so as to become well acquainted with its variations.  So yes, I'm learning things, but there's still so much more.  I will say that while reading along, I've learned that I'm a cut-to-the-chase kind of person.  Some of the minutiae in the book I could very well do without, and would probably feel much less anxious.  As the mother of a toddler and an infant, I have no intention of warming up any platter on which anything will be served!  But still, I've loved this experience and intend to keep my library copy around for while.

I have no idea why I bought this cookbook years ago, but I'm so glad I did.  It's written by a couple I've never heard of anywhere else, with recipes from the restaurant they started in the Bahamas, as well as family recipes from their hometown in Vermont.  It seems a strange juxaposition, but somehow it works really well, probably because none of the Blanchards' recipes are at all showy, and they call for readily available ingredients.  I just can't believe how often I turn to this book, and there are still recipes I'm dying to try. 

For a cookbook that has very few, albeit elegant, photos, my mouth waters a surprising amount whenever I read it.  Sally Schneider's food descriptions are unparalleled, both in writing and on the radio (she's a regular contributor to The Splendid Table).  It is hard to just sit and read the recipes and improvisations; I kept wanting to head out to the nearest store and grab a bunch of new-to-me ingredients.  The book runs the full gamut, from DIY basics like oil and salt blends to snacks and light lunches to rich main courses, finishing at the exquisite and diverse dessert section.  A few of the recipes/improvisations I am dying to try include: the mole-inspired seasoning, Magic Peppers, bittersweet chocolate French toast, and the brown sugar lightning cake.