Bests & Worsts Reviews from Amazon

This book is probably for someone who owns a restaurant. Take the Benne-Buttermilk recipe. It says, "We make these using Blé Marquis flour, which is a specialty wheat flour from Anson Mills... You can substitute all-purpose flour, if you must." I looked up Blé Marquis flour by Anson Mills. It's only available for sale to restaurants. There are no suggestions for other flours that anyone at home could buy or order (and there are so many specialty mills now), or even an invitation for the reader to experiment with local flours. There is only a snide suggestion to substitute all-purpose flour. If I must! Or take the fried chicken and gravy recipe which gives the reader a list of twenty ingredients and then tells him or her, this is "the way everyone should be making fried chicken at home." It is? In that case, very few people will be making fried chicken at home, since, as he says, "this recipe takes a lot of time and attention." The tone here is one to drive a person out of their kitchen and into the seats of Sean Brock's restaurant, since making food "authentically" means spending a lot of time on cooking and spending a lot of money sourcing ingredients from online specialty shops (when they're even available to a home chef!).