For a couple of years, I just admired and read through this beautiful, dense cookbook. I was a little afraid of disappointing Judy by attempting to cook out the book. Her tone and instructions are so concise and revelatory, I didn't want to mess up!

After going to Zuni for the first time for my 28th Birthday dinner and having one of the best meals I've ever eaten, I decided to start cooking out of it. Judy's recipe for polenta changed my life, as did recipe for tart dough and the Best Roast Chicken Method ever.

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.

Judy Rodgers teaches you to be a more intuitive, more natural, more effortless cook.  Basically, a better cook.  She tells you engage all five senses when cooking.  This book emphasizes the importance of observing the ingredients at the market.  Befriend the farmer, the butcher, the baker.  Note how a perfect apple looks, smells, feels, how heavy it is, its color, its shape.  

The most crucial lesson?  Taste, taste, taste your food.  Taste as much as possible (obviously we can't taste the seasoning on raw meat, although my grandmother would disagree).  Taste often, after every major step, after every time you add seasoning.  Before reading this book I would spend hours cooking something only to have to throw it away because it was inedible.  How many times I could have transformed an insipid meal into an extraordinary one by tasting more.

Strangely, there's no recipe for bread even though many recipes, including the famed Bread Salad, call for a specific type of bread.  However, David Tanis has a bread recipe that fits in one of his books.

Me three!  I agree.  It is a lovely gift book.

A few of my favorite recipes are for the Cornmeal Biscotti, Orange-Currant Scones and the Fruit Crostatas. 

I bought this book, having read enthusiastic reports from cooks I admire. I love the way the book is written and agree with the comment that reading it from cover to cover reveals such a wealth of knowledge, so generously given.

I recently plucked up the courage to cook chicken the Zuni way, and now it is our favourite way to cook a small bird for Sunday lunch! So simple (although I think the recipe makes it look very complicated - which is why I only just got round to actually trying it!)

I'm so pleased to have come across this book.

I really like this cookbook. Although it doesn't have many photographs, it is rich with images and simple in language. The Arugula Salad with Raw Sweet Corn and Sweet 100 Tomatoes is refreshing, and the Arugula Salad with Cucumbers, Radishes, Cracker Bread, Feta, and Mint contains a complimentary combination of tastes and textures. I've also prepared the Butter Lettuce with Oranges, Avocado, and Shallot Vinaigrette -- good as well.

I'll be sitting this one out, but I was looking to see if I could find any of the recipes online, and I found this forum thread that contains several links to some of the book's recipes online in case you're like me and not interested enough to seek out the actual book... http://chowhound.chow.com/topics/355994  I make no claims as to whether the links actually work or whether the recipes were posted with permission, just thought I'm probably not the only one looking for links and wanted to share!

I agree with Heidi -- a wonderful book to give as a gift, but give it to yourself first! I especially like the vegetable recipes and the simple recipes for various pickled preserves: red onions, zucchini, etc. The range of recipes is very diverse.