Rating: 
Summary: Okay but could be allot better
Review: There were allot of typical potato recipes in here; pancakes, mashed etc. but many ethnic ones were not. I think you could do allot better just getting Fannie Farmet and reading her potato section than wasting your money on this.Few pictures round this out and the pages are potatoey coloured.
Rather uninspired book.
Rating: 
Summary: Comfort Food Extraordinare!
Review: This book makes a terrific gift for anyone who loves the ultimate comfort food -- POTATOES! It encompasses recipes for all sorts of delicious dishes, from the simple (Homemade Potato Chips) to the extra-fancy (Sweet Potato Ravioli with Chive Butter). The book is divided clearly and logically into 12 sections, from Appetizers to Desserts. With both Meat and Meatless dishes, "One Potato Two Potato" is comprehensive without trying to be all things to everybody. Author Roy Finamore and Contributor Molly Stevens start the book with 15 pages of "Potato Principles." This introduction to the humble potato is wonderful for both the beginner and the experienced chef. Think of it as a Potato ABCs. You will learn how to choose 'em, buy 'em, peel 'em, boil 'em, bake 'em, garnish 'em, etc. My favorite part of the book, besides the luscious pictures, is the homey touch Roy and Molly have given the recipes. Each recipe begins with an anecdote or a helpful tip or a bit of trivia. We learn alot about the Authors' families and cooking habits in these elegant intros! Even though some recipes look difficult at first, Roy and Molly put you at ease with their confidence and their attention to detail, especially about alternate ingredients. All the recipes I tried came out looking great and tasting better; no doubt this book will be one of my kitchen's most smudged and stained inhabitants, right up next to Uta Hagen's "The Love For Cooking" and Margaret and Franco Romagnoli's "The Romagnoli's Table." The most important things are: have fun reading the book and do try some of the more interesting recipes, such as Potato & Chorizo Stew, Potatoes in Wine, Colcannon (make sure you try this delicious Irish recipe) or, our favorite, Farmhouse Chocolate Cake. (I won't tell you how the potatoes figure in, you will have to read the book!) Happy Cooking!
Rating:
Summary: The Splendid Spud
Review: This is a sensational cookbook -- beautiful, exhaustive in its scope, and a sheer pleasure to read. I've already found dozens of recipes sure to become staples in my kitchen, from soups to fries to gratins to salads to(yes)potato desserts. One Potato, Two Potato is The Joy of Cooking for spuds. Don't pass it up.
Rating:
Summary: Don't Bother
Review: Way too blah...don't bother - better tater books out there.
Rating:
Summary: Spud lovers, rejoice!
Review: Well organized, practical and very comprehensive, this paean to the lowly spud, by cookbook editor Roy Finamore and "Fine Cooking" contributing editor Molly Stevens, balances elegant and simple, fussy and fast, unusual and traditional. Prefacing the 300 recipes, a concise introduction explains waxy, starchy and "all-purpose" potatoes and provides advice on cooking, storing, and handling. From appetizers (skins, crab puffs, potato porcini fritatta) to desserts (sweet potato chocolate cake, potato doughnuts) the recipes are invitingly clear. There's a chapter for every course and separate chapters for mashed (basic, French with cheese, sweet potatoes with balsamic), fried, baked and roasted, gratins and scalloped, braised and boiled. Salads include grilled, roasted, Sicilian, German, Nicoise and lobster as well as Mom's; there are three versions of Vichyssoise and a fancy soup made with grated potatoes and tiny meatballs. Eclectic main dishes range from the homey (shepherd's pie, Hungarian potato stew) to company elegance (sweet potato ravioli with chive butter, red snapper with potato crust, venison and potato stew cooked in a pumpkin). From last minute suppers to major productions, this is a book that should get lots of use.
Rating:
Summary: Spud lovers, rejoice!
Review: Well organized, practical and very comprehensive, this paean to the lowly spud, by cookbook editor Roy Finamore and "Fine Cooking" contributing editor Molly Stevens, balances elegant and simple, fussy and fast, unusual and traditional. Prefacing the 300 recipes, a concise introduction explains waxy, starchy and "all-purpose" potatoes and provides advice on cooking, storing, and handling. From appetizers (skins, crab puffs, potato porcini fritatta) to desserts (sweet potato chocolate cake, potato doughnuts) the recipes are invitingly clear. There's a chapter for every course and separate chapters for mashed (basic, French with cheese, sweet potatoes with balsamic), fried, baked and roasted, gratins and scalloped, braised and boiled. Salads include grilled, roasted, Sicilian, German, Nicoise and lobster as well as Mom's; there are three versions of Vichyssoise and a fancy soup made with grated potatoes and tiny meatballs. Eclectic main dishes range from the homey (shepherd's pie, Hungarian potato stew) to company elegance (sweet potato ravioli with chive butter, red snapper with potato crust, venison and potato stew cooked in a pumpkin). From last minute suppers to major productions, this is a book that should get lots of use.
Rating:
Summary: you say 'potato' and i say 'wow!
Review: who, other than the irish, could ever, would ever have thought of so many wonderful ways to serve up spuds? three cheers for this hefty tome dedicated to red, white and blue tubers. if only the incas could see this book! mine is destined to be grease-, milk-, cream-, cheese- and butter-spattered in no time.
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