From Foreword: "I have a home filled with cookbooks written by professional chefs. Their recipes call for ingredients I can't source, vague techniques I can't execute and equipment to which I simply don't have access. Most of us just have a stove with two or four weak burners, an oven, hand-me-down pots and pans and a mediocre grocery store around the corner with a lousy produce section and a basic selection of flavorless meats and inedible seafood. We want to make something besides Top Ramen with parmesan from delivered pizza, but have no desire to clarify our own stocks or knead fresh pasta...Like most television cooking programs, cookbooks are largely eye candy. They aren't going to teach you how to go into America's chain grocery store and do something good with the mediocre staples you find under the fluorescent lighting. But good things can be done with the meats, cheeses, starches, produce and spices you find under those flickering blue lights...Come join the denizens of Achewood as they showcase the recipes they have developed over years of cooking in a poorly equipped kitchen. These recipes are for real. They are not fancy, they are not visually appealing, and in many cases they are not even good. One of the recipes in this book is actually impossible..."

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