This unique cookbook will be used again and again for its inspirational stories, informative sidebars, helpful tricks, and most of all, for its broad range of never-fail recipes that are easy to follow and always special. It’s About Time contains more than 150 meticulously tested recipes that range broadly from 30-minute meals and summer barbeques to elegant entertaining. There’s even a chapter on spending an entire day in the kitchen – a bottle of wine, music on the stereo – engaging in some much-needed “culinary therapy.” It’s About Time honors the traditions and social importance of food and eating while recognizing the realities of life today. Visually stunning and indispensably useful, it breaks the cookbook mold in ways that are exciting and refreshing. Michael Schlow – Executive Chef and co-owner of Boston ’s Radius, Via Matta, and Great Bay restaurants – is one of the leading chefs in the United States . In 2000, he won the distinguished James Beard Award of Excellence for “Best Chef in the Northeast” in his first year of eligibility, Santé Magazine’s “Chef of the Year” and the “Culinary Award for Excellence” from Robert Mondavi, handed out to only six chefs a year. Boston Magazine has named Radius, which features modern French cuisine, “Best Restaurant” and “Best Power Lunch” in Boston . Gourmet recognized Radius as one of the “25 Best American Restaurants,” the only Boston restaurant ever to earn this distinction. Gourmet named Via Matta, which features authentic cuisine of the Italian regions of Piedmont , Tuscany , Emilia-Romagna , and Campania , one of “ America ’s Best Restaurants” and Esquire called it one of the “Best New Restaurants in America .” Great Bay , which features sophisticated seafood, opened in 2003 and that same year was voted “Best Seafood Restaurant in Boston ” by BostonMagazine. Schlow was born and spent his childhood in Brooklyn , New York , and attended high school in Somerville , New Jersey . He lives in Boston . "Time is often the most important factor on determining what one cooks, nay,
even whether one cooks at all."
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