- The New York Times’s Florence Fabricant: "This practical guide is an easy, amusing read for home cooks and professionals.”
- The Washington Post’s Kim O’Donnel: "Beginning home cooks: This is your lucky day. Old kitchen dogs: We all can learn new tricks — or stand for some brushing up. This is one book we all can chew on for the rest of our cooking lives.”
- Gourmet’s review of Notes on Cooking, by Executive Editor John Willoughby: "This little book is perfect for leafing through at random or zeroing in on any subject you might have questions about. In either case, it is very likely to accomplish two goals devoutly to be wished: to improve the food you cook, and to make cooking it more fun.”
- Food & Wine magazine’s review of Notes on Cooking: "My favorite new book on cooking has no recipes…concise…witty…brilliant.”
- Fine Cooking’s review of Notes on Cooking: "You’d have to read through a vast culinary library to glean all of the brilliant ideas in this one little book. Whether you’re a new cook or a seasoned pro, the tips and lessons in this volume will inspire and enrich you.”
- Library Journal’s starred review of Notes on Cooking: "This small primer delivers both practical and philosophical advice beyond what one will find in a cookbook. Useful and valuable…a delightful culinary resource.”
- The Charlotte Observer’s review: "Notes on Cooking is the one food book I’ve read in months, maybe years, that made me want to flip it over and read it again. Then read it a third time…it packs more wisdom than Yoda gave Luke."
- Foreword magazine’s review of Notes on Cooking: "[Like] Strunk and White’s The Elements of Style…now we have another excellent example of the genre in Notes on Cooking…Useful nuggets on every page without requiring readers to start from the beginning…timeless and applicable to cooks of all levels…expertly organized…superb."
- Publishers Weekly review of Notes on Cooking: "In all ways to-the-point, Costello and Reich…lay down the major rules of cooking and kitchen conduct in as few as a couple of lines… Strong declarations that, once learned by heart, make cooking easier and end with better food."
- Independent Publisher names Notes on Cooking "Indie Groundbreaking Book": "We loved its concise, organized approach to presenting "everything you need to know" about the topic. It is very subtle — handsome, compact — just the right size. Good things do come in small packages – and here’s one that will fit right into your apron pocket."
- Booklist review of Notes on Cooking: "Anyone who’s ever wielded a whisk or screwed up a sauté will find this book both tantalizing and indispensable."
- Author Michael Ruhlman’s review of Notes on Cooking: "I love the design of the book…fun and surprising to read; you never know what’s around the next corner…a splendid, intelligent little volume, perfect for the bedside of those who like to cook in their minds as well as in their kitchens."
In the Media
- Lauren Braun Costello’s August 7, 2009 Appearance on ABC’s The View: Julia Child’s Favorite Recipes
(Visit www.theview.tv for a synopsis of the segment.)
- Lauren Braun Costello’s June 16, 2009 Appearance on ABC’s The View: Secrets of a Food Stylist
(Visit www.theview.tv for a synopsis of the segment and a list of secrets revealed.)