"I don't know any better contemporary home cook than Mitchell, and his talent, skill, and experience are evident on every page in Kitchen Sense. Not only that, he's as good as it gets when it comes to putting together deliciously appealing recipes."
—MARK BITTMAN,
author of How to Cook Everything and The Best Recipes in the World
"I really cannot wait to have Mitchell's book on my shelf; why? Because Mitchell can cook—and extremely well. Recipes written by a great home cook make a difference. Mitchell understands your challenges probably better than a professional chef who has all the equipment of a professional kitchen. By the way, try the Simple Seafood Sausage; it's the best I've ever had."
—ERIC RIPERT, Executive Chef/Co-owner, Le Bernardin
"Here is a cookbook we must have on our shelves, a soup to nuts (actually, hors d'oeuvres to desserts) compendium of all the best foods that America is eating today. A nicely brined chipotle-rubbed turkey breast for the adventurous is well balanced with a macaroni and cheese for those who want to be comforted by the tried and true. The recipes are for a current American cuisine that is as national as it is international, as outgoing as it is inward-looking. The book is peppered throughout with very personal, practical suggestions that make cooking from it like taking a master class with a kindly teacher who is right at your elbow, easing your way."
—MADHUR JAFFREY, author of From Curries to Kebabs
"Kitchen Sense is filled with recipes and wisdom for the food I love most: easy to prepare, well seasoned, and made from fresh ingredients that come from neighborhood stores. The recipes are clear and easy to follow and will lead you to dishes that will become your favorites for years to come."
—NICK MALGIERI, author of How to Bake and A Baker's Tour
"Here are so many great recipes for the home cook that will provide you with knowledge and a sense of confidence in your cooking and in your kitchen."
—DANIEL BOULUD, Chef/Restaurateur
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