I'm a Cleveland girl, so I really wanted to love this cookbook
written by a Cleveland boy...and I do! Let me start by saying I'm
definitely a Michael Symon fan. I've been to 2 of his restaurants,
and really love the food at both. I watched him win the Next Iron
Chef competition, and watch him on the Food Network every chance
I get. Last weekend I went to hear him speak at an event, which was
followed by a book signing of Live to Cook. I perused the book before
the lecture and decided not to buy it. Well, after I heard him speak,
I couldn't get in line quick enough to buy the book! In addition to
being a fabulous chef, he seems to be a genuinely nice guy -- someone
you'd want to be friends with. He's so passionate about his work, and
more importantly, passionate about his life, family, and friends.
His food philosophy is simple and right on -- Eat fresh, whole, local,
and seasonal foods; and, processed foods are evil. He was funny and
engaging. I could have listened to him all day. By the time the
lecture was over, I couldn't wait to get ahold of his cookbook.
Considering his passion for what he does, I figured the cookbook
couldn't possibly be bad. I was intrigued by the fact that the cookbook
contains not only recipes, but also cooking tips and techniques.
In addition, it is a story book of sorts, giving the reader a glimpse
into the life of Michael Symon. I couldn't wait to dig in.

Let me tell you, this is a great book! I read it from cover to cover
over the weekend. Some of his recipes contain ingredients we aren't
accustomed to cooking with (beef cheeks, pork belly, etc.), but
believe me, his food is delicious! I was so pleased to see that he put
recipes in the book for some of his classic dishes. Some of the best
are the Beef Cheeks Pierogies with Wild Mushrooms and Horseradish; Lola
Fries; his famous Mac and Cheese with Rosemary, Goat Cheese and Chicken;
Fried Brussels Sprouts; Spicy Tomato Soup with Blue Cheese; Dates with
Chiles; Dill Pickles...I could go on and on. In addition to the recipes
being absolutely delicious, they are easy to follow and generally
uncomplicated. Many times he offers suggestions for substitutions in
his recipes, which is nice (e.g., substituting beef shoulder for the
beef cheeks in the Beef Cheeks Pierogies). Let me tell you, this man is
a food genius, pure and simple. I've already made a few recipes, and
can't wait to make more. I encourage you to buy this cookbook. You won't
be disappointed!

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