I bought this after reading the NYT book reviewer's
praise for it, and I've made several of the recipes.
The hands down winner is the Wild Mushroom Fricassee,
which is that rare combo, exotic seeming but easy
to make.

My only criticism so far would be the production
values -- it's not a visually appealing book.
Otherwise, go for it.

2002 12 31 Update: this continues to be a high favorite among my cook books. After dining at Rialto, my opinion of Adams has only risen. Really, buy it.

This beautifully illustrated and well-written new cookbook is a great antidote to the usual fare. Many cookbooks are either 'do-it-quick' manuals or make you feel inadequate with impossibly complex restaurant presentations. This book takes a third approach, which the authors call artisanal home cooking, but I call 'take the time to really cook things worth eating and worth cooking.'
Jody Adams is the chef at Rialto, a magnificent restaurant in Cambridge, MA, which is the place my wife and I always go for special occassions. The cookbook includes some of their best signature dishes, like soupe de poisson, but mostly it is a guide to Jody's philosophy of home cooking. She takes the reader on a tour of what she calls 'the kitchen in her head,' so that other people can see what it means to cook (and shop and plan menus and entertain) like a chef.
Ken Rivard, the co-author of this book, is a writer and a home cook, and the crisp and lively writing is what really makes this book stand out from the crowd. Many cookbooks have great recipes but are duds to read--this one is informative and entertaining, and strikes just the right balance of explaining techniques without insulting the intelligence of the reader.
I plan to 'cook my way' through this book, something I have never had the desire to do with a cookbook before. I started last night with Oliver's Chicken Stew, which was delicious. The book is designed to provide outstanding recipes, but also to teach a whole new approach to cooking, one that is intended to help people want to spend more time in the kitchen. I am usually intimidated by complex recipes and gorgeous cookbook photos--I know that mine will never look like that--but In the Hands of a Chef inspires confidence that a home cook can move from ordinary to out of the ordinary.

There are some real gems in this colleciton of recipes. They are unique, not that hard to duplicate and are outstanding.

So far, one is truly a standout in my collection: Fresh Tomato Soup with Seared Eggplant Sandwiches. Other recipes that have caught my attention and palate are: Fingerling Potato, Fig and Tarragon Salad, Winter Vegetable Gratin wiht Cranberries and Chestnuts, Fazzoletti with Lemon Cream, Pistachios, Spinach, and Slow-Roasted Tomatoes, Seared Quail Stuffed with Mascarpone and Green Peppercorns, and Sweet and Sour Braised Rabbit with Chocolate.

The instructions are thorough and easy to follow. As well, helpful sidebar discussions are provided on certain ingredients and preparation techniques.

All in all, a unique, classy, flavorful cookbook to use and enjoy.