Michael Symon’s Live to Cook, Recipes and Techniques to Rock Your kitchen isnot your ordinary cookbook  Vegetarians need to spend their money elsewhere as this is a culinary expedition through all things pork, beef and lamb related.

Michael takes us on a tour from his cultural heritage, his working class Cleveland beginnings and his rise to the man he is today.  His humor comes through while he still maintains a serious edge as noted in his “five things you should never buy.” 

His starters include a different type of appetizer:Zucchini fritters with feta and dill, beef cheek pierogies and roasted dates with pancetta, almonds and chile.  Soups and Sandwiches such as Chicken and dumpling soup and Soppressata Sandwich with fried egg and Shasha sauce are included.  A varied salad and vinaigrette selection and a perfect Egg Yolk Pasta dough recipe are included.  Gnocchi and risotto recipes that are new and different are also included.  I previously made his Leg of Lamb with Tzatziki Sauce recipe and it was worth the cost of the cookbook alone.

The main reason that I purchased this cookbook (besides the fact that I love Michael Symon’s creativity and adventurousness in the kitchen) is for his Charcuterie section.  This section is not designed for the beginner cook or the faint of heart.  This section describes in full (at home detail) how to make bacon, pancetta, lamb bresaola and sausages at home!  I was enthralled and I plan on making homemade bacon soon! 

His section on pickles is also very appealing and he does cover the obligatory stocks, ketchup and steak sauce and barbeque sauce recipes  I have made his Tzatziki sauce and it is wonderful!

All in all this cookbook hits my criteria for actually keeping a cookbook on my shelf.  It covers information I didn’t have before, recipes that test my skill level and have delicious flavor.  Michael Symon has hit a homerun with this cookbook.  Live to Cook knocks it straight out of the park!