Books

French Country Light Cooking Review

Basically, this book taught me how to cook. As a married male, my wife explained to me that I need to do "my part". So we hired a maid and I bought a cook book. Since my own mother never let me use the kitchen, I was an extreme beginner. This book is wonderful; it provides easy step by step instructions and expectations. I have used nearly 3/4 of the recipes and all of them are consistently wonderful. I have shared this book with many friends who rave about my cooking. Both my wife and I are very partial to Mediterranian, French, and Northern Italian cooking. This book combines them all while making them low in fat. Simple natural substitutions for heavy quantities of creme and butter while still making the entres scrumptuous. This book has given me the skill and confidence to use other cook books which usually are complex and missing a few details. Have fun!

French Country Light Cooking Overview

From the creators of the bestselling Italian Light Cooking and Mexican Light Cooking come 150 delicious, low-calorie recipes for French country cuisine, which reflect the simplicity and concern for healthy eating that has become so important to modern cooks. Slomon is the author of The Pizza Book.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 31, 2010 19:50:18

Avatar Toy

West Coast Cooking Review

I received this cookbook as a Christmas gift last year from my sister who lives in Seattle. As I live in the midwest, I thought there wouldn't be a lot of recipes I could use daily. I was WRONG! This cookbook has some of the most outstanding recipes in more categories than almost any in my collection. The cake recipes, which are pre-world war two (translation, magical, yummy, fool proof concotions), inspired me to not ony conquer my fear of the layer cake, but to trimumph and pull out my great grandmother's cake stand! I love this cookbook! Atkinson has a wonderful writing style he uses to begin each chapter that makes this cookbook more than just a collection of recipes.

West Coast Cooking Overview

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 31, 2010 07:35:09

New Book

Italian Country Cooking: For the American Kitchen Review

With Italian inspired cuisine so popular these days, it's worth it to have a good, all-around cookbook on hand that defines the terms, illustrates and describes the techniques, and includes recipes for most of the traditional dishes. All the recipes include the Italian name for the dish as well as the English name, which is especially useful if you intend to travel there and want to be familiar with what you'll see on the menus. The less familiar ingredients are described, as well as how they are prepared and which parts are used for what. Pasta can be made with a food processor and pasta machine or made manually with a well of flour and eggs and rolled out by hand. With both presentations, you can choose the method you prefer. This book gives enough of a basis to allow the adventurous cook to try new things, as well as easily follow Italian chefs on TV. While it isn't filled with shiny pictures, it is a good standard cookbook to have on hand. Recipes are well presented and easy to follow, as is the author's style. As a frequent instructor, she understands what the American cook needs to know and how best to get that across. It's easy to become inundated with gorgeous, but sometimes impractical, Italian cookbooks. You can save a lot of shelf space (and money) by buying this one. It is really all you need.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 30, 2010 19:15:21

Avatar Toy New Book

Cooking with the Wines of Oregon Review

Nice cookbook for anyone interested in wineries and cooking with wine.
The recipes are creative and easy to follow. Has a few photos would have liked to see more.

Cooking with the Wines of Oregon Overview

Experience the flavors of Oregon's great vineyards.

Each year, the wineries of Oregon welcome five million visitors. Cooking with the Wines of Oregon features more than 250 wineries. Much more than a wine country companion and wine guide, however, this is also an excellent cookbook, offering 100 recipes by some of the world's great chefs.

The essential winery tour information includes maps of the wine regions, contact details and driving directions. Among the recipes featured are:

• Willamette Valley Vineyards lamb and goat cheese wontons
• Aramenta almond-crusted halibut
• King Estate Dungeness crab strudel
• Wine and honey-roasted turkey with gravy
• Ribbon Ridge Vineyards chocolate lavender torte with early muscat sabayon.

Cooking with the Wines of Oregon is a practical companion, a treasured souvenir and a collection of outstanding recipes.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 30, 2010 07:10:27

New Book Avatar Toy

The Tofu Book: The New American Cuisine Review

The Tofu Book: The New American Cuisine Overview

Traces the history of tofu, explans its health benefits, offers tips on shopping for it, describes how it can be made at home, and includes over one hundred recipes.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 29, 2010 19:05:18

New Book Avatar Toy

Summer Cooking (New York Review Books Classics) Review

Just now the East Coast of the USA is sizzling hot......106 in Richmond, 102 in Baltimore, Massachusetts all in a sweat! Here's a good book for an amusing and intelligent assessment of what's essential to great summer cooking; freshness and planning and pleasure. Summer Cooking, is from the perspective of E. David, an English woman, who was well travelled in Europe, N. Africa & India bringing all of her accumulated culinary experiences into her own English kitchen circa 1955 and this book is the result. This is well before the extravaganza of electric kitchen appliances had flooded the market so there is the rich experience of reading all of the hands on cooking she is doing and giving us the pleasure to do it with her. So I do that and have done for now many years. Thankfully, New York Book Review re-published it, my old copy from the 60s was held together with tape and tattered because I used it every summer. I like the new one, everything about it, size, paper, the way it feels in the hand, etc. This is her most English and most personal book. It is as she cooked in her own kitchen on Halsey St, London, served at her parties and cooked on holiday. The food is all about seasonal freshness and not a lot of fuss but she doesn't stint on technique so be prepared put some work into your supper. The book is divided into sections by Eggs, Fish, Vegetables, Meat etc very easy to reference and a delight to read. The recipes are from all over, French, Italian , Middle Eastern, Russian, Jewish and English. I like Sand Cake ,Sweet Pastry for Open Fruit Pies & Raspberry Shortbread to name a few sweets ( I need one for tomorrow). Meat, Fish & Poultry chapters are packed with great ideas mostly grilled, lots of fresh herbs, some quick sautes, some terrines and pates.The Egg chapter is wonderful with lots of interesting French recipes for a wide assortment of baked eggs with herbs and cheese and jellied eggs.
There are several recipes that are jellied with calves or pigs foot the finished meat surrounded by cubes of the gelatinous stuff. Do people still do that?
I see the cool idea of it for summer but... things were different then. Britian was coming out of post WW2 rationing, eggs and cream had been impossible to get. In 1955 chicken was an expensive commodity, fish was cheap. David gives an interesting look at a sophisticated 1950s palate, one that would have a wide reach right into our own time. She is a writer who is utterly devoted to the pursuit of fine dining and I read the book every year not so much for the recipes (of which there are many!) but for the creative energy that comes through year in and year out with her strong clear writing and her undaunted spirit. By all means a useful and necessary addition to any serious cooks collection. Very Highly Recommended.

Summer Cooking (New York Review Books Classics) Overview

Following the privations of World War II, English and American readers were ready for the riches of continental cuisine, and Elizabeth David was happy to oblige. Summer Cooking, first published in 1955, contains, in David’s words, “dishes which bring some savour of the garden, the fields, the sea, into the kitchen and the dining room.” 375 recipes are included, covering every category of food. Elizabeth David was “the best food writer of her time” (The Times Literary Supplement).

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 29, 2010 06:50:34

Avatar Toy

Chachie Dupuy's New Orleans Home Cooking Review

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 28, 2010 18:25:23

New Book

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat Review

This is an excellent book, with a few minor shortcomings.

STRENGTHS:

* This is a solid book, written by an expert on the topic - a butcher and an acclaimed expert sausage maker. He knows his stuff, and he does a passable job of passing along some very useful information ... such as the real story about trichinoa and how to protect yourself without ruining the meat by overcooking, how to spot substandard pork that wasn't slaughtered properly and/or which is getting a bit old/off, how to grind meat without ruining it, etc. That's important stuff which most authors neglect to cover in reasonable depth, if at all.

* Good explanations, and well written head notes for all recipes.

* Tasty, well honed recipes, from around the world, and using good techniques and varied seasoings. I also like the fact that the author borrowed Julia Child's "Master Recipes" system, for covering with one swell foop many recipes at once that differ only in their seasoning/ingredient profile ... the technique is the same, so describe the technique, so that all the related recipes are just variations on a theme. It's the culinary equivalent of give a man a fish vs teach a man to fish.

COMPLAINTS:

* Once again, here is a book that's broken down by chapter, but within those individual chapters all recipes appear to be in random order ... and there's no recipe index to help you shop for, much less find in a hurry, a given recipe, even if you know what you're looking for. I mean come on ... how hard can it be to rename recipes like (this is a fictional example) "Billy-Bob's Foot Stompin Tamarind Tenderloin" into say "Tenderloin, Tamarind Marinated", and then sort the whole chapter alphabetically so that everything appear by order of cut and key ingredient/flavor ? If you wanna include a "Billy-Bob Foot Stompin ..." credit somewhere, the place for such things is in the head notes of the applicable recipe, NOT the title. In general I'm not really concerned with who "Billy-Bob" (or whoever) is ... if I want a recipe for, say, tenderloin, I want to be able to do it easily, without having to flip page by page through entire randomly ordered chapters to find it. It's a recurring peeve of mine with a lot of culinary books.

* The author includes a credit for a graphic artist / food stylist. HOWEVER, aside from a diagram of a pig (and it's basic primal cuts) in the in-leaf, there are NO PHOTOS and NO GRAPHICS anywhere in this book. I mean come on ... for a hardcover that includes a overview of meat butchery, and provides recipies for things like ribs, pates, terrines, roulades, and the like (all of which CRY OUT for full color photos) ... for a book like that not to have a single picture is ... well, words fail me. Why even bother mentioning a food stylist / graphic artist if there are no graphics in the book?

* I also wish the author had devoted much more space to basic butchery in his opening chapter, in which he covers only the basic primal cuts of pork. He could have, and should have, given information on how to do things like the following (this is just one example):

> How to buy a whole bone-in loin roast primal, ask the butcher to shave off the chine bone, and then do any number of things to it when you get it home ... such as transform it into a standing rib roast or crown roast (photos please !), break it down into nice thick chops (hence the removal of the chine bone earlier), or how to debone it entirely into a boneless loin (and butterfly and stuff it ... photos please) and make other uses of the bones. I know how to do all those things, but most readers dont - and a book claiming to be "The Complete Book of Pork" should cover such things. I also dont see any recipes for offal yet ... but {as of this writing} I'm still reading.

BOTTOM LINE: This is a great book, with solid techniques and flavors. I'm looking forward to cooking my way though it. Recommended.

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat Overview

Long the world's favorite meat, pork has surged in popularity in American kitchens thanks in part to high-protein diets, but mostly because of its adaptability to just about every taste. Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.

This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat Specifications

With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eats and The Complete Meat Cookbook Bruce Aidells has established himself as a god-like carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best recipe absolutely unquenchable. "I am a restless cook and adventurous eater," he says in the beginning of Bruce Aidells's Complete Book of Pork, perhaps his greatest cookbook yet.

Maybe the dog has been hooked up with humankind longer than the pig, and has wandered into regions pigs knowingly eschew, like the Arctic. But pigs and people share a long, delicious history the dog can only sniff at, and longingly at that; an intimacy, if you will, unmatched in any other cross-species relationship. Aidells celebrates this connection. He gives the reader a brief history of the pig, then delivers definitive instructions on how to select great pork, and, in a general overview, how the flavor it and cook it to best advantage. He honors his subject and elevates his reader.

The recipes that follow have only one thing in common: Bruce Aidells loves them. They come from all corners of the world, from friends and from professionals, and from deep personal experience. They cover breakfasts treats, hors d'oeuvres, appetizers, and salads (Chopped Grilled Vegetable Salad with Grilled Pork Medallions); chops and steaks, scallops and cutlets (Smoked Pork Chops with Sour Cherry Sauce); kebabs and ribs (North African Marinated Pork kebabs on Couscous with Apricot Sauce); roasts, ham, pot roasts, stews, baked pastas, and casseroles (Grill-Roasted Pork Shoulder Cuban Style).

In each shift among the pork primals Aidells discusses the fitting master recipe, the umbrella technique beneath which truth and beauty unfold. He's a champion of flavor brining and his instructions eliminate any possible confusion. But he saves his soul for the last section, which is given over to some of the best material in print on preserving pork, the making of sausages, pâtés and terrines, bacon and salamis. It's at this point in the book that poignancy kicks in. This final word has the feeling of last word as well. --Schuyler Ingle

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 28, 2010 06:20:18

New Book Avatar Toy

Risotto and Classic Rice Cooking: Fabulous dishes from around the world: 150 inspiring recipes shown in 250 stunning photographs Review

Risotto and Classic Rice Cooking: Fabulous dishes from around the world: 150 inspiring recipes shown in 250 stunning photographs Overview

The book contains a visual A-Z guide to rice types and their individual properties, and the dishes they are best suited to make. There is advice on the equipment you will need and on all the classic rice cooking methods. All in all, with images, text from a leading author, directories, background information and the sensational recipe collection, this is the only book on rice you will ever need.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 27, 2010 18:10:19

Avatar Toy New Book

Better Homes and Gardens Italian Cook Book Review

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 27, 2010 05:55:16

Avatar Toy New Book

The Fairy Party Book: Bringing Magic into Every Celebration Throughout the Year Review

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 26, 2010 17:15:14

New Book

The New Curry Bible: The Ultimate Modern Curry House Recipe Book Review

My wife bought this book about a year ago and now we don't really go out for curries any more because these are sooo good. It's true that you do need access to the proper ingredients but it's well worth the effort.

Hope this helps!

Mike

The New Curry Bible: The Ultimate Modern Curry House Recipe Book Overview

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 26, 2010 05:00:16

Avatar Toy

Heartland: The Best of the Old and the New from Midwest Kitchens Review

This 258 page book is generous with color photographs of food, local people and regional scenes. There are ample recipes and plenty of information about many of the recipes, and all sorts of background material that gives one a richer "taste" of the bounty of the eight Midwestern states covered in this book. I am from the East coast, and much of this is new to me...so I'd happily rely on a true Midwesterner to really rate the recipes.

I'm picky about giving 5 star ratings, and this is over a 4 rating for most people, as some of the true 5 star books can be breathtakingly beautiful and/or informative.

From gamebird pie to snickerdoodles, Amish friendship bread to blackberry jam cake with sherry sauce, and "newcomers" such as Asian-American slaw with peanuts and jalapenos, this instructs about comforting foods, and leaves you more knowledgeable about delicious food that doesn't rely on "stacking", "foams", mismatched cuisines and spices (stretching the intent of "fusion") or other trendy artifice to satisfy your palate.

Learn about the Spoon River Anthology, Sinclair Lewis, Polish Pierogis, Poticia and antique apples...learn the best times to plant root vegetables, corn or apples while flipping the pages...this is a book to be savored, whether next to a wood burning stove or from a 24th story balcony overlooking a sunset...

Heartland: The Best of the Old and the New from Midwest Kitchens Overview

America is coming back to basics, and nowhere is the art of transforming fresh, seasonal ingredients into appealingly homey dishes practiced with more flair than in Midwestern kitchens. A lifelong resident of the Midwest, award-winning author Marcia Adams celebrates this diverse and bountiful region with more than 200 recipes that capture the spirit of Heartland cooking.

Heartland food conjures up delightfully nostalgic memories of pies cooling on a windowsill, silky preserves canned for the long cold winters, soft white sugar cookies bursting with raisins, generous breakfasts of farm-fresh eggs and country sausage, and hearty soups simmered to savory perfection. The region boasts unparalleled culinary diversity: tender Iowa lamb, Minnesota wild rice and salmon, Michigan morels and fiddlehead ferns, Wisconsin cheese and ducks -- the list goes on and on. And each generation of immigrants has preserved its cultural heritage in the form of a flourishing ethnic cuisine.

Adams has traveled throughout the Midwestern states in search of the very best recipes the region has to offer, from near-forgotten family favorites to the exciting new creations coming out of the Heartland's professional kitchens. She includes classics like Snicker-doodles, Wilted Country Salad with Bacon Dressing, and Stewing Hen with Cornmeal Parsley Dumplings; regional favorites like Cincinnati Chili and Frango Mint Cheesecake; plus a selection of innovative new dishes that make the most of indigenous Midwestern ingredients, such as Pork Pot Roast with Couscous and Sauteed Perch Fillets with Fresh Cucumber Relish.

With dozens of color photographs and Marcia Adams's warmly evocative text, Heartland presents an unforgettable portrait of the people, places, and food that, epitomize American regional cookery.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 24, 2010 18:45:09

Avatar Toy New Book

The "I Don't Know How to Cook" Book: 300 Great Recipes You Can't Mess Up! Review

This is a great book for adults who don't know how to bake a potato, not only does it give you so many delicious recipes with easy to find ingredients but it gives you lots of tips and must-haves if your kitchen is empty. yesterday I made "twice-baked potato casserole", " curried vegetable soup", and "hummus pocket sandwiches", today i made "garlicky pasta with shrimp", "baked lemon chicken" and for breakfast "apple oatmeal... from scratch" :D

The "I Don't Know How to Cook" Book: 300 Great Recipes You Can't Mess Up! Overview

Gone are the days of macaroni and cheese from a box, frozen dinners, and takeout. With this cookbook, anyone can make a deliciously easy meal. With beginner recipes, separated into easy, medium, and hard levels, this book is the perfect primer to ease the stress of fearful folks in the kitchen. Completely updated with new delectable dishes and unique twists on some classics, this cookbook teaches readers that they can cook--one delicious meal at a time!

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 24, 2010 06:35:09

New Book Avatar Toy

The Robert E. Lee Family Cooking and Housekeeping Book Review

I'm seventh cousin to U.S. Grant but have always had tremendous respect for, and interest in, the family of General Robert E. Lee. Altho we know that General Lee was a man of impecable morals and a champion of valor and honor, less has been known of his immediate family. Anne Carter Zimmer's book gives us a window in time into the life of the family of her great grandparents and a look at 19th century housekeeping. I grew up in Ohio before moving South and some of Mary Lee's household hints were utilized by my grandmother and mother. This is a fantastic book, warm, humorous, informative and with photos and shetches enough to make one sense that they might have felt at home in the Lee household.

Please, Anne, let us hear from you in the future. I'd very much like to know more about your singular family!

The Robert E. Lee Family Cooking and Housekeeping Book Overview

Part cookbook, part culinary history, part family history, this book is an engaging and enlightening glimpse into the household of a well-to-do, mid-nineteenth-century Virginia family. Seeking to learn more about her ancestors' daily lives, Anne Zimmer, great-granddaughter of Robert E. and Mary Lee, turned to her great-grandmother's small, now shabby notebook. Packed with recipes, shopping lists, and other domestic jottings, the notebook opened an intimate window onto an earlier way of life.

With recipes for breads, cakes, puddings, sweets, soups, main dishes, vegetables, drinks, and home remedies, The Robert E. Lee Family Cooking and Housekeeping Book will serve as a ready reference on traditional American cookery. For each entry, the author provides the original recipe, helpful notes on the ingredients and techniques employed, and instructions--based on careful kitchen testing--for adapting the recipe in the modern kitchen. Peppered throughout with family stories and illustrated with photographs from the Lee family and other archives, the book is both an informative investigation of southern foodways and a fascinating look at one family's household history.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 23, 2010 16:45:09

New Book Avatar Toy

Cooking Light Low-Fat Low-Calorie: Quick & Easy Cookbook (Low Fat Ways to Cook) Review

These recipes definately save fat, calories and time. The meals taste great and you don't feel like you are sacrificing on taste. Some recipes do take a little more time than the book states but they are well worth it. I also like that they break down the calories by what percent come from fat. I like the recipe tips offered in the book as well as how the book is broken down by desserts, meatless, fish, etc. This is a winner which I will send to my friends.

Cooking Light Low-Fat Low-Calorie: Quick & Easy Cookbook (Low Fat Ways to Cook) Overview

For cooks who want more with less, the recipes featured in this cookbook include ten or fewer common ingredients, easy step-by-step instructions, and a complete nutritional analysis along with a list of the American Dietetic Association exchange for each serving.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 23, 2010 04:41:40

New Book Avatar Toy

Professional Cooking, Study Guide Review

Professional Cooking, Study Guide Overview

Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 22, 2010 16:30:10

New Book Avatar Toy

The New Mayo Clinic Cookbook, Concise Ed Review

This edition of the Mayo Cookbook was intended for promotional use. Take a look at the thumb of the book on this page. In the lower left corner is the logo of the Evangelical Lutheran Association. That means it was mailed to the seller for free. As you too can get for free. They are attempting to turn an act of charity into a profit.

The New Mayo Clinic Cookbook, Concise Ed Feature

• Soft cover, full color
• Concise Edition

The New Mayo Clinic Cookbook, Concise Ed Overview

143 Page color cookbook. Healthy Cooking.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 22, 2010 02:25:18

New Book

New Cook Book, Special Canadian Edition Pink Plaid: For Breast Cancer Awareness Review

I have purchased 15 of your Pink Plaid spiral bound cook books for Christmas gifts for my family as I am a breast cancer survivor of 11 years. I work at a Spartan grocery store and would like to sell these cook books and donate all the proceeds to our local Relay For Life which is held every July. Please let me know if there is a special price for ordering a quantity of these books for this purpose. I love mine and thank you for including my recipe in this edition.
Sincerely,
Marcia L. King
Bad Axe, MI

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 21, 2010 14:10:14

New Book Avatar Toy

Recipes from Historic New England: A Restaurant Guide and Cookbook (Recipes from Historic...) Review

Recipes from Historic New England: A Restaurant Guide and Cookbook (Recipes from Historic...) Overview

Recipes from Historic New England is a coffee table, cooking, and travel book designed to delight the senses and ignite your love of travel. From the famous Parker House rolls to the amazing scenery of The Mount Washington Hotel and Resort, to the solitude of the Inn at Sawmill Farm, each site was carefully selected by the authors and every one has much to offer the reader, cook, and traveler.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 20, 2010 17:25:10

New Book Avatar Toy

New Polish Cuisine Review

`The New Polish Cuisine' by Chicago chef Michael J. Baruch and `Polish Cookery' by Marja Ochorowicz-Monatowa, translated from the Polish by Jean Karsavina are two common extremes in the presentation of a national cuisine, if that cuisine is not French, Italian, Spanish, Indian, Thai, Chinese, Japanese, or Mexican. I have seen many of the latter style for virtually every nation from Norway to Rumania, most especially from the central European countries. Many of the recipes are presented in the most simple of forms, with little or no discussion of technique. Their primary virtue lies in their containing a lot of authentic recipes so that if you are handy around the kitchen, you should have no trouble with the simple instructions. After all, Elizabeth David started her prodigious career as a food writer by doing a book on Mediterranean recipes with relatively simple recipe descriptions.

As a native Pole wrote `Polish Cookery' in Poland, I have to assume the authenticity of the recipes is unimpeachable. And, in spite of my picturing the recipes in books of this class as `bare bones' descriptions, I am especially happy to say that the general introductions to all the major sections have great suggestions on how to get the best out of each type of dish. The introduction to the section that includes pierogies is an especially good example, as it gives excellent general rules for preparing pastry fillings. These rules are:

1. Cook meat until tender, but do not brown, or it will be too dry.
2. Grind meat at least twice through a meat grinder.
3. Pates may be baked, but they are best steamed, as baking dries and toughens them.

These three simple rules contain an enormous amount of wisdom as they clearly distinguish this cooking style from braising and sauteeing and show a great common ground with the famous steamed meat filled dumplings of Chinese dim sum. This second rule also points out that the author is talking about a kitchen where a meat grinder is a common appliance and a blender and food processor are not. This may seem odd, except that my Hungarian grandmother did have a meat grinder and used it on a regular basis. (One warning is that while the index is excellently done with both Polish and English entries, it may be just a little difficult to find some familiar dishes if you only know the English name. I had to look carefully to fine pierogies recipes, as the only reference to pierogies was in Polish.)

I give this detail to warn anyone who may be inclined to ignore this book in favor of the volume with which I will compare it. This little book is marvelously inexpensive, hard covered, and sound. As complete as it is, I am surprised that it does not include any bread recipes and most basic pastry recipes are attributed to the French.

This is one thing which pleases me so much about Michael Baruch's book, as it starts out with a chapter of excellent recipes for fresh yeast breads, featuring great rye and pumpernickel bread recipes, which are not always available in bread baking books. All bread recipes are done with a yeast sponge and technique that would make Peter Reinhart proud.

I am happy that chef Baruch started out with such a great opening chapter because there is much in this book to turn one off if you are inclined to nit-pick. In fact, if this book were a general cookbook by some new TV celebrity show off cook, I would pan it for its misspellings, conceits, and clumsy statements. As it is an excellent presentation of Polish cuisine as interpreted by an American chef with several worthwhile sections and good details on cooking techniques, I overlook the copy editor's mistakes and focus on the chef's content.

One thing in this book that is odd to find in a volume on a minor national cuisine is a catalogue of cooking and baking equipment. I tend to pan these lists, as they are often a basis for buying things you may never need. This is particularly true of the list of baking equipment. The list of pots and pans has it's foibles, as certain types of equipment are listed twice for no reason, but if you overlook that, the list is especially good, especially with the recommendation for having two non-stick fry pans. I do warn you against his critique of Calphalon pots, as I have found their anodized aluminum ware to be excellent and their inexpensive all metal Teflon ware to be perfect for the amateur cook.

For an oversized book with really excellent photographs, I find the list price to be a very nice deal. One thing the author establishes very well is the influence on Polish cooking from Renaissance Italy. The danger in this observation is that it is sometimes hard to distinguish between Polish dishes with Italian influences and Italian dishes the author added to pad his pages. If you think I am just guessing about this, check out the recipe for `Hail Thaddeus Caesarski Salad'. In spite of the Polish name, the recipe looks almost identical to the original prepared in Tijuana by Caesar Cardini. This filler is odd in that the author states that he has enough material for another volume sometime in the future. I strongly suspect the contents of this volume have more to do with Chef Baruch's professional repertoire and childhood experiences in Chicago than with a comprehensive presentation of Polish cuisine.

In one very important area, Chef Baruch may have the advantage over the translation from the Polish. The sections on pirogues gives recipes for at least three different doughs, none of which are French and all of which were probably prepared by legions of Polish grandmothers.

If you really love Polish cooking, get both books. If you simply want a book on Polish recipes to round out a collection of national cuisines, get the `new' book.

New Polish Cuisine Feature

• ISBN13: 9780971531390
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 20, 2010 05:05:13

Avatar Toy New Book

Penny Whistle Christmas Party Book: Including Hanukkah, New Year's, and Twelfth Night Family Parties Review

I have many of the Penny Whistle books, and this one is as charming as the others. There are plentiful ideas for fun Christmas-themed parties here, accompanied by--as ever--charming and whimsical illustrations and margin notes. This series never takes itself too seriously, which is part of what I'm drawn to. As usual, the book lists parties from younger ages all the way up to adult Christmas festivities, and the ideas (and recipes) are clearly explained. Lots of scope for imagination, and really fun.

Penny Whistle Christmas Party Book: Including Hanukkah, New Year's, and Twelfth Night Family Parties Overview

The season will glow with warmth and good feeling for families lucky enough to spend the holidays with these two expert party planners. Imaginative party ideas include a White Christmas extravaganza, a Tree-Trimming party, two great Hanukkah parties, and a New Year's brunch. 2-color line drawings throughout.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 19, 2010 16:55:12

Avatar Toy New Book

Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France Review

Bought this book as a gift for my partner, as we now live in france thought we should try some local specialities, excellent book, easy to follow instructions, ingredients that are not difficult to find even if you dont live in france. Simple and complex dishes, Food for everyone

Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France Overview

The author of Rick Stein’s Seafood—winner of the coveted James Beard Cookbook of the Year Award in 2005—returns with this superb new collection of regional recipes from the South of France.

Inspired by his gastronomic journey through the waterways of Southern France, Rick Stein’s French Odyssey is a delightful exploration of French culinary traditions. Rick’s gastro-tour (aboard an ancient barge) took him along the Canal du Midi, from the Atlantic to the Mediterranean, as he sampled the local delicacies. Among the recipes he’s gathered here are the classics—Pissaladière, Bouillabaisse, Cassoulet, Tarte Tatin—as well as new takes on traditional ingredients, including Rabbit with Prunes and Polenta, Seared Foe Gras on Sweet Corn Pancakes, and Prune and Almond Tart with Armagnac. Lavishly illustrated with color photos of the food and the landscape, this is a glorious record of an idyllic culinary tour of rural France.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 19, 2010 04:35:19

New Book Avatar Toy

New York Entertains. Review

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 18, 2010 16:25:08

New Book Avatar Toy

Dennison's Christmas Book: Suggestions for Christmas, New Years and Twelfth Night Parties Review

Dennison's Christmas Book: Suggestions for Christmas, New Years and Twelfth Night Parties Overview

This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 18, 2010 04:20:40

Avatar Toy New Book

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) Review

Okay, so I'm probably not your kind of cook. I'm the geeky sort of guy who thinks Julia Child is a reasonable substitute for divinity, who worships the ground Chris Kimball walks on in a "Brocktoon" sort of way, who considers superstars like you and Emeril the people the Food Network employs to keep the lights on for Alton Brown. But you know, even if I'm not exactly a fan, that doesn't mean I don't respect what you do. So I have to say right now, if you've never heard of this minute masterpiece from 1930, read it, reread it, incorporate some of his stuff into your own recipes, and then lay a wreath on Pomiane's grave next time you and John are in France to shoot an episode of Tasty Travels, because this guy is your granddaddy just as much as the nice Sicilian fellow you're always talking about on the show.

I mean, look at this guy. He hits practically every French classic that can be done in ten minutes and he's got you beat on organizational technique (first thing you do when you get in the door and want to cook Pomiane-style: boil a pot of water. Doesn't matter why, you'll find a use for it.). The recipes are simple and tasty, and would do Julia, Simca and Louisette quite proud. He even provides menus to plan from, because life is more than meat and two veg. He hits a few of the classic sauces (though his "white sauce" recipe is written as a joke), features a good-sized section on vegetables, and provides a surprisingly diverse selection of meat dishes ranging from a simple steak to some surprisingly complex veal and pork dishes.

There is a sizeable and varied selection of soups (none of those annoying "stoups", fer chrissake) and some remarkably fast desserts, including a chestnut puree that the author was very proud of. A decent but concise section covers cooking techniques suitable for quick cooking, and the whole thing is topped off by a nicely informative preface by the translators describing how to handle Pomiane's recipes in a kitchen three-quarters of a century in his future. And did I mention this guy had a hell of a sense of humor, even in translation? Seriously, take a hint. Not one catch phrase anywhere, and he's still a hoot to read.

Rach, here's the deal. You're the reigning queen of convenience cooking and a kitchen superstar. Controversial, yes, but few have the luxury of near-universal love like Julia, and at the very least you've got it all over that bimbo Sandra. But you gotta give this guy props -- after all, like I said, he's your granddaddy.

Signed,
Brian from the Cape

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) Feature

• ISBN13: 9780865474802
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

French Cooking in Ten Minutes: Adapting to the Rhythm of Modern Life (1930) Overview

A beautiful reprint of Edouard de Pomiane’s classic collection of recipes for simply prepared meals is more useful now than ever before. Illustrated with period pen and ink drawings, French Cooking in Ten Minutes offers an array of recipes for quick soups, extemporaneous sauces, egg and noodle dishes, preparing fish and meats, as well as vegetables, salads, and deserts.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 17, 2010 16:15:13

New Book

Wholly Frijoles!: The Whole Bean Cook Book Review

This is the best little cookbook! It has recipes for using beans in breads, appetizers, salads, main dishes, AND hints and information on cooking with beans! Most of the dishes are very easy to make. Many, but not all of them are vegetarian. And lots of them have a southwestern flavor! I bought the book for myself, but now I plan to give copies to friends as gifts! It's a real bargain!

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 16, 2010 16:05:14

Avatar Toy New Book

The Complete Book of Dutch Oven Cooking Review

This book has just saved me from worrying about gifts for my friends and relatives who camp or hunt. I plan on giving this book to many friends. The book is a great mix of history of the dutch ovens and the food cooked in them. I find it well written from the non-expert's view and would make a good book to introduce people to dutch oven cooking.

The Complete Book of Dutch Oven Cooking Overview

Learn all the ins and outs of cooking with a Dutch oven—one of the most versatile kitchen tools you’ll ever use. The Dutch oven is the one cooking pot that does it all: bakes bread, steams vegetables, boils seafood, fries eggs, stews wild game, and broils meat. Dutch ovens produce great-tasting food with a small amount of effort and a lot of fun. From the differences between aluminum and cast-iron ovens to care and cleaning of ovens to useful accessories, this comprehensive guide includes a wide range of useful information that will appeal to new and seasoned Dutch oven cooks alike. Learn how a Dutch oven is made, what to look for when purchasing one, and how to season it properly before using it—lessons from an expert: J. Wayne Fears is a member of the International Dutch Oven Society, an author of acclaimed outdoor cookbooks, and has served as a judge at many cook-offs, including the National Cornbread Cook-off.

Follow simple recipes to make:

• Cowboy biscuits
• Cornbread
• Stews and soups
• Chili
• Baked salmon
• Hearty meatloaf
• Peach cobbler
• French coconut pie
• Apple pie
• And more!

Whether you’re camping or throwing a party for friends, Dutch ovens will make cooking simple, unique, and enjoyable. 125 color photographs

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 16, 2010 04:00:11

New Book

Better Homes and Gardens New Cook Book: Celebrating the Promise, 14th Limited Edition "Pink Plaid" Review

I bought this item for a friend of mine who recently bought a house and is getting married. She loved it! To my surprise, I also received this as a gift for Christmas. I use it all of the time. The recipes are simple and delicious. I actually feel like I can cook now.

Better Homes and Gardens New Cook Book: Celebrating the Promise, 14th Limited Edition "Pink Plaid" Feature

• 4% of all retail proceeds go to the Susan G. Komen Breast Cancer Foundation
• 5-ring binder spine lets you add and remove recipes
• 64 page pink supplement includes 70 exclusive recipes
• Filled with warm quotes and celebrity cookbook authors: Paula Deen, Sandra Lee, Lidia, Pam Anderson and more
• Hardcover, 656 pages

Better Homes and Gardens New Cook Book: Celebrating the Promise, 14th Limited Edition "Pink Plaid" Overview

• In addition to the inspiring Pink Section—the Promise for the Cure chapter—this limited edition contains the all-new complete Better Homes and Gardens New Cook Book 14th edition, with more than 1,400 mouthwatering recipes and 800 beautiful photos.
• Celebrity cookbook authors including Paula Deen, Sandra Lee, Lidia Bastianich, Sara Moulton, Pam Anderson, Joanne Weir, Nathalie Dupree, Mary Sue Milliken, and Susan Feniger share a recipe and some special words about this important cause.
• The Pink Section includes more than 70 delicious, all-new recipes that feature fresh foods associated with reducing the risk of cancer, plus nearly 60 color photos.
• Warm, witty inspiring quotes pepper these pink pages to reveal the strength and humanity of women across the nation.
• A unique section focusing on the benefits of a strong mind, body, and spirit connection.
• The mission of the Komen for the Cure is to eradicate breast cancer as a life-threatening disease through research, education, screening, and treatment. For more information, please contact the Komen for the Cure at 1.800.I'M AWARE^® or www.komen.org

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 15, 2010 15:45:14

New Book Avatar Toy

Jim Murray's Complete Book of Whisky The Definitive Guide to the Whiskies of the World Review

Jim Murray's Complete Book of Whisky The Definitive Guide to the Whiskies of the World Overview

This text provides a single-volume illustrated work of reference on the subject of whisky. It gives information on what whiskies to drink country by country, covering the best products of the major distilleries and the exciting output of the independents. The appearance, aroma, taste and finish of hundreds of great whiskies is evaluated. Also included is a step-by-step breakdown of how whisky is produced, from malting and fermentation to distilling and maturation, and the key differences between the various styles of whisky - Scotch whisky (including malt whisky, grain whisky and blended whisky), Irish whiskey, Tennessee whisky, bourbon and Canadian whisky are explained.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 15, 2010 03:20:16

New Book Avatar Toy

The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers Review

This is a superb compact cookbook for those who enjoy the outdoors and like eating home cooked eat'en while enoying the great outdoors! Well organized with easy read rating icons, this book lets you know at a glance what and how much preparation is needed to cook and serve each dish, the best and alternate cooking techniques, required grocery store ingredients, or baked at home recommended instructions. I enjoyed this book because we camp alot and I'm always looking for ways to cut down on our baggage, clutter, and weight. This book was worth it's weight in gold! It benchmarks most of it's recipes on dried foods or powder substitutes. It suggests premeasuring and placing in marked baggies ingredients to meal preparation. Weight cutting measures, such as, using powdered milk, powdered eggs, and dried ingredients can dramatically size down the amount of uncut or bulk items! This cookbook would be best matched with someone who owned and master a dehydrater, altough, it isn't necessary for most of the recipes. One can pick and choose the ingredients to dry and supplement based on their space or carrying capacity and purchase those ingredients at a grocery store near your camping location. The recipes included are basics and should give you enough to work with to possibly create your own renditions! Included are rehydrating techniques to use at camp for those lightweight dried ingredients to bring them back to life at the campsite. This book is compact, it does have a few pictures, some color, but small sized to accommodate the hand size of this must have trail and camping cookbook.Don't miss these selected picks I've found to be worth the purchase, Campfire Biscuits, Upside-Down Sloppy Joes, Grits With Egg And Cheese!

RECOMMENDED!

The Back-Country Kitchen: Camp Cooking for Canoeists, Hikers, and Anglers Overview

The Back-Country Kitchen will appeal to all outdoor enthusaists who prepare meals in the wild. It contains over 150 tested, unique recipes including camp breads, hearty chowders, easy one-pot main dishes, and adaptations of international favorites as well as a special chapter on preparing fish and game at camp. Emphasis is on easy-to-pack, easy-to-prepare lightweight foods. Many recipes use dried foods that are readily available at grocery stores or camping stores; complete, easy instructions for home drying are also included. Cooking methods are explained thoroughly, so even the novice cook is assured of success.

The Back-Country Kitchen was written by Teresa Marrone, whose previous writing credits include two other outdoor cookbooks as well as Outdoor Life. An avid outdoors enthusiast, Teresa spends many days each year camping and cooking in the back country, from the hills and high desert plains of Wyoming to Minnesota's Boundayr Waters Canoe Area Wilderness.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 14, 2010 15:10:24

New Book Avatar Toy

The New High Protein Diet: Lose Weight Quickly, Easily and Permanently Review

The New High Protein Diet: Lose Weight Quickly, Easily and Permanently Overview

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 14, 2010 01:45:11

Avatar Toy

The New McCall's Cook Book Review

I like to cook, and I have a lot of cookbooks. But whenever I don't know where to turn, I fall back to my good old McCall's. For beginners, it's much less intimidating than "The Joy" yet still very comprehensive. For the more advanced, you'll still find plenty of tempting recipes (try the Cornish hen) as well as the best potato salad recipe going. The broken spine on my book and the spattered pages are testament to years of great meals. In fact, several years ago I purchased another copy for the day this one completely dies. However, I recently gave it to a friend who was bemoaning the loss of her favorite cookbook . . . you guessed it - McCall's! So, I too am ready for a reissue, Random House.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 13, 2010 13:40:20

Avatar Toy New Book

Crush: The New Australian Wine Book Review

Crush: The New Australian Wine Book Overview

A new look at Australian wine by one of the country's most inspired wine writers. This book explores every aspect of modern Australian wine, from the grapes, through the winemaking processes to tasting and enjoying the wines. it covers more than forty wine-producing regions and includes maps of every major area. Adrian Lander's outstanding photography completes this accessible yet detailed account of modern winemaking in Australia.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 13, 2010 01:00:18

New Book Avatar Toy

Cooking Light Annual Recipes 2005 Review

Cooking Light is fantastic as always- this includes all the year's recipes as well as a few of the articles that appeared in the magazines.

The only potential complaint is that the index isn't very user friendly. There is a by-month index as well as a general recipe index, but if you don't know the name of the recipie I've found it to be a challenge to find what you are looking for!

Cooking Light Annual Recipes 2005 Overview

This ninth collectors’ edition includes every recipe—more than 900 total!—representing a year’s worth of Cooking Light, the world’s most widely read food magazine. Jammed with tips, nutrient analysis, photographs, food facts, and menu suggestions, you’ll be eating smart without sacrificing taste in no time. But Cooking Light goes way beyond basic menus by offering the latest scoop on food trends, international ingredients, tabletop style, and more. This handsome collection is triple-indexed so readers can find favorite recipes fast.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 12, 2010 12:55:09

New Book

Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant Review

Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant Overview

The Clinton St. Baking Company is one of the hottest brunch spots in a city obsessed with brunch. A tiny thirty-two-seat eatery on Manhattan's trendy Lower East Side, the restaurant draws long lines of customers who come from far and wide to sample fresh-baked goods, hearty omelets, sugar-cured bacon, and light-as-air pancakes with maple butter.

In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's
patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 12, 2010 00:50:13

New Book Avatar Toy

The Complete Book of Food Combining Review

i bought lots of combining books when i first got into it. i have since given them away! this is the only one i need, and so do you! veyr clear and concise. no more confusion! and my digestive system has been thanking me ever since...

The Complete Book of Food Combining Overview

Food combining enhances the quality of your diet, increases your intake of vitamins and minerals and improves the way the body digests and absorbs nourishment. It is one of the safest and most successful ways to lose weight as well as being an invaluable, natural remedy for a variety of health problems. In her new definitive book Kathryn Marsden explains everything you'll ever need to know about food combining in one easy-to-follow volume. The book is divided into 4 parts: Part 1 Essential basics including principles, short cuts, food charts etc; Part 2 Food combining for specific reasons ie. weight loss, food allergies, fluid retention, low blood sugar, stress etc; Part 3 Four weeks of food combining recipes and menu plans; Part 4 Alphabetical check list for specific foods For more information on Kathryn Marsden please visit www.kathrynmarsden.com

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 11, 2010 12:45:15

Avatar Toy New Book

The Birthday Cake Book Review

I happened to pick up this little gem at a used book store a few years back. Since then I've made three or four of the cakes in here ... every one has been a big hit! The recipes are pretty straight-forward and easy to follow, if fairly involved and/or lengthy and the illustrations are charming. Best of all, the results have been met with rave reviews for taste and presentation.

The Birthday Cake Book Overview

A compendium of recipes for 20 cakes created especially for special birthdays. With a cake to match the personality and circumstance of every birthday celebrant, this book contains recipes that will confirm for novice and expert baker alike the unique pleasure provided by a fresh, beautiful, homemade birthday cake. Full-color illustrations throughout.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 11, 2010 00:05:10

Avatar Toy New Book

New Hope Recipe Cookbook Review

New Hope Recipe Cookbook Overview

The church family at New Hope Christian Fellowship in McMinnville, Oregon is full of many wonderful and talented cooks. This book shares the wealth by giving the reader an opportunity to peruse some of the best of their recipes and to try some of their established and well-loved dishes.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 10, 2010 11:55:11

Avatar Toy New Book

Codex Bezae, A Study of the So-Called Western Text of the New Testament (Classic Reprint) Review

Codex Bezae, A Study of the So-Called Western Text of the New Testament (Classic Reprint) Overview

CHAPTER I.
Introductory Notes on the Codex Bezae.
It may be assumed that the search after the primitive form of the books of the New Testament, and in particular of the four Gospels, will demand the service of many minds, that have undergone very diverse forms of training. There must be a wide acquaintance with languages, if we are to understand the bearing of the Versions upon the restoration of the text, and give their evidence the right weight; there must be a keen Semitic feeling which is able to distinguish the Syriasm imported by a translator from that which belongs to the primitive apostolic idiom, or to restore the latter against editorial refinement; there must be a close study of the palaeography of the scripts which are involved in the problem; and this study must further be balanced by an acquaintance with the laws of phonetic change, so that we may not refer rare forms, when we meet with them, to mere accident or to the negligence of scribes. And in the grouping of the e

About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the difficult to read text. Read books online for free at www.forgottenbooks.org

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 09, 2010 23:30:09

Avatar Toy New Book

Morgan Freeman and Friends: Caribbean Cooking for a Cause Review

As a Charter Captain and sailing instructor, I also do the cooking occasionally, hence the name "Captain Cook" We purchased a copy of this book some time ago, and are giving some as gifts to special people we meet. The recipes are special, and probably closely guarded secrets of Island chefs. For a taste of the Caribbean without going there, this is a book that shouldn't be missed. A worthwhile cause from one of our special people.
Captains Pat & Mike[
[ASIN:1594864241 Morgan Freeman and Friends: Caribbean Cooking for a Cause]]

Morgan Freeman and Friends: Caribbean Cooking for a Cause Overview

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 09, 2010 11:25:17

Avatar Toy New Book

Everyday Cooking WIth Dr. Dean Ornish Review

If you think preparing healthful meals is difficult or time-consuming, this audiobook will change your mind.

Dr. Dean Ornish teaches listeners how to shop, cook and eat in ways that will not only improve their health -- these powerfully nutritious meals actually have the power to reverse heart disease and heal the heart. What's more, the techniques are simple and easy for even a beginning cook to follow.

I've been fortunate enough to attend one of his workshops, and listening to this recording provides a similar experience, giving us wise words from a gentle, dedicated healer who also (thank goodness!) enjoys and understands the pleasures of a good meal.

Everyday Cooking WIth Dr. Dean Ornish Overview

Do youthink you have to choose between good food and good health? Between foodsthat might help you live longer -- or just make it seem longer? Betweenfast, high-fat foods and time-consuming, low-fat meals?

Now you don't. In Everyday Cooking with Dr. Dean Ornish, Dr. Ornishteaches you that you don't have to make compromises in your diet. You canenjoy fast, easy-to-prepare meals that are delicious and nutritious, madewith familiar, inexpensive, and easy-to-find ingredients.

Dr. Ornish and his colleagues present simpleyet extraordinary recipes for making fresh, delicious, everyday meals. Thesetime-saving recipes are organized into seasonal menus to take advantageof the freshest ingredients.

In addition to offering a tempting selection of recipes,Dr. Ornish gives clear, detailed instructions that interweave techniques, and helpful sidebars; advice on using leftovers, suggestions foralternative ways to season or serve a dish, how to keep a plentiful pantry,a shop-smart guide with supermarket tips and traps, how to equip your low-fatkitchen, how to cook legumes and grains, how to pack a better lunch box,how to choose better bread, and scores of other helpful tips.

For the millions who were inspired by Dr. Ornish's previous books, thiscompanion audio makes his way of eating fast and fun, easy and extraordinary.Drawing on his work training others to adopt his program, Dr. Ornish presentsrecipes that are extremely low in fat and cholesterol and high in flavor.These simple choices may result in powerful changes in your health and well-being.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 08, 2010 23:10:07

Avatar Toy New Book

Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove Review

I love this book. The recipes are simple, easy to follow and delishious. But even better than that. I love the way she explains how cooking was done before the Revolutionary War, which I found facinating. She writes very well and the story is wonderful.
Try the Corn Fritters for breakfast or the Corn Pudding for a light supper. For the Friar's Omelet, I made hommade applesauce for step one, added butter and cinnamon, nutmeg in step 2 and my family loved it. I also substituted all milk for the half cream and milk in Sirley Plantation Mushroom Soup to save a little on the fat. If you love history and you love good food, you will love this cookbook.

Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove Feature

• ISBN13: 9780807832462
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove Overview

Foreword by Sandra Oliver; with more than 250 recipes. For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques.

Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrées, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods.

More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 08, 2010 11:05:09

New Book

The Africa News Cookbook: African Cooking for Western Kitchens (Penguin Handbooks) Review

If you can only have one cookbook of African food in your collection, this is the one I recommend. I have had it for many years, after finding it in a library. I can't even count how many times I made the Jollof Rice recipe in this book - I've made it following the recipe explicitly, I've had chicken as the only meat, shrimp as the only meat, no meat - and it's been perfect. The recipes from Eastern Africa I know are authentic as I shared the book with a native Tanzanian while I studied Swahili, and she said that the recipes are very similar to hers. Same with a native Nigerian; in fact, she borrowed my book to make Egusi soup (Egusi is a gourd/melon whose seeds are used ground up as a thickener, which adds it's own flavor)when she misplaced her own recipe. I have made a lot of the recipes, but after the Jollof Rice, the Kuku na Nazi (koo-koo nah Nah-zee - which means Chicken in Coconut in Swahili) is my favorite recipe. I also make the Garum Masala recipe in the book. If you need a recipe for curry, there are several in the book including curry for fruit and curry for fish, and Berberé which is an Ethiopian Curry in liquid form.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 07, 2010 20:40:09

Avatar Toy New Book

Better Homes and Gardens Hot and Spicy Cooking (Better homes and gardens books) Review

I have enjoyed this cookbook. The pictures only add to the recipes and make me want to try each recipe. I have tried the majority of recipes in this cookbook and each one has been successful. I particularly liked the fact that there were a variety of recipes. For example, there are recipes from India, Texas, and Mexico. Very good.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 06, 2010 21:05:13

Avatar Toy

The Book of New Israeli Food: A Culinary Journey Review

I purchased this cookbook because it is the only cookbook that I could find that included a recipe to make Schwarma without mixing milk and meat. The recipe was well printed, directions were clear, and the product was amazing. Recipes have both metric and non metric measurements. I fed 300 people and requests for the recipe are still coming in. The Title of the Book is PERFECT. "The Book of New Israeli Food: A Culinary Journey" is just what defines this product. Living and visiting in contemporary Israel, means experiencing food from a variety of cultures and countries. The photography brings you through a sensory journey of sounds, smells, and sights, as you wet your appetite with the promise of foods from the market and the Mediterranean, with respect to the uniqueness of Israeli breakfasts, salads, the bread, and the propensity of olive oil. This artistic book is the first Israeli cookbook that I have seen that honors the countries, cultures, holidays and stories of all Israeli citizens. Foods, recipes, faces, and stories of Arab Israelis in the same binding as those of Ashkanazi and Sephardic Jewish Israelis. The Holiday chapter includes recipes of Rosh Hashana, Shavuot, and Ramadan amongst others. More than a culinary journey, it is also a photographic journey and an emotional journey through the land of Israel and its' "tastes". It may have started as a search for Schwarma coming out of MY kitchen, however the first book I purchased was gifted as a "coffee table book" because it was so amazingly artistically beautiful with an amazing message. It tastes like Israel. It tastes like PEACE. "Mumtaz" "KOL TOV". Good job. !!!

The Book of New Israeli Food: A Culinary Journey Overview

In this stunning new work that is at once a coffee-table book to browse and a complete cookbook, Janna Gur brings us the sumptuous color, variety, and history of today’s Israeli cuisine, beautifully illustrated by Eilon Paz, a photographer who is intimate with the local scene.

In Gur’s captivating introduction, she describes Israeli food as a product of diverse cultures: the Jews of the Diaspora, settling in a homeland that was new to them, brought their far-flung cuisines to the table even as they looked to their Arab neighbors for additional ingredients and ideas. The delicious, easy-to-follow recipes represent all of these influences, and include some creative interpretations of classics by celebrated Israeli chefs: Beetroot and Pomegranate Salad, Fish Falafel in Spicy Harissa Mayonnaise, Homemade Shawarma, Chreime–North African Hot Fish Stew, Roasted Chicken Drumsticks in Carob Syrup. With favorite recipes for the Sabbath (Sweet Challah Traditional Chopped Liver, Chocolate and Halva Coffeecake) and for holidays (Balkan Potato and Leek Pancakes, Flourless Chocolate and Pistachio Cake), this book offers a unique culinary experience for every occasion. All of this is enriched by Paz’s gorgeous and vibrantly colored photographs and by short narratives about significant aspects of Israel’s diverse cuisine, such as the generous and unique Israeli breakfast (which grew out of the needs of Kibbutz life), locally produced cheeses that now rival those of Europe, and a dramatic renaissance of wine culture in this ancient land.

“In less than thirty years,” Janna Gur writes, “Israeli society has graduated… to a true gastronomic haven.” Here she gives us a book that does full, delectable justice to the significance of Israeli food today–Mediterranean at its heart, richly spiced, and imbued with cross-cultural flavors.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 06, 2010 09:00:10

New Book Avatar Toy