Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

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Recommended by

Hsiao-Ching Chou

Food journalist

Salting. I don’t know if Rodgers was the first to talk about salting proteins in a cookbook, but she certainly was an authority whom many professionals trusted and cited as the source of their own practice. Her story and the story of Zuni were important to have recorded. But it’s the section on salting – and the Zuni Cafe roast chicken recipe with bread salad – that taught me some cooking principles that have extended beyond the covers of this book.

Bee Wilson

Food writer and historian

This is one of those rare books that actually teaches you to become a better cook. It's worth it for the Chicken and bread salad alone (and the mock Porchetta and the orange-currant scones). Rodgers talks you through the minute details of a recipe with such intelligence that by the time you've cooked it a few times, you start to internalise her advice and develop better instincts.

Emily Dilling

Cookbook author and blogger

This is the most cherished cookbook in my collection. Every time I make one of the recipes I feel like Judy's spirit is in the kitchen with me, encouraging me to be fearless and taste as I go. Her book taps into all the senses and inspires cooks to trust their instincts.

Recommended by

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