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Recipes from Home is shaped unlike any other cookbook I've ever known. It is a thick paperback that is tall and narrow, making it very satisfying to hold because it feels like it comes from another age. As you start to flip through it, you discover that it is filled with childhood pictures of the authors and lots of chatty anecdotes about the origins of the recipes. The book is born from David Page and Barbara Shinn's New York City West Village restaurant that is also called Home. The way I became aware of it was that four years ago I was up in New York for a weekend with some friends. My friend Una planned a brunch at Home and sent an email out to the rest of us with details, including the link to the restaurant. Upon discovering this book, I fell into a state of instant infatuation and immediately ordered it (the recipes looked intriguing and the Foreword was written by Calvin Trillin. I figured any food he was endorsing had to be good).
And I was correct. This book is filled to bursting with really amazing food. In the summer I like to make their "Sweet Corn, Red Onion and Basil Relish." I'm a big fan of their "Sage Corn Bread." I drool over their recipe for "Chocolate Pudding" (which is available on their website, on the cookbook page, at the bottom of the recipe window). And I love the fact that there is an entire section devoted to cheese (what you can do with it, not how to make it).
I don't call this cookbook a must-have if you are trying to keep your collection carefully edited. But if you are the type (like me) who approaches cookbooks as something akin to inspirational literature, then this one would be a good book to check out.
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