Books

Secret Wines of New South Wales Review

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Spice: The World's Great Flavors and Their Stories--Boxed Review

These beautiful cards are like having an entire library of spice books condensed down. The information is fascinating, with lots of strange facts that are entertaining, and the descriptions of the history of the spices and their uses really makes me want to try different spices in my cooking. The cards also make suggestions for dshes and pairs wines to go with them.
A great host or hostess gift, I love these, and there are the most interesting photographs of spices I have ever seen. Excellent gift!

Spice: The World's Great Flavors and Their Stories--Boxed Overview

Boxed set of 45 reference cards, offering color photographs, discriptions, histories and lore about the world's most popular and interesting spices and herbs. Uses in dishes and the accompanying wine pairings are also suggested.

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Chicken and Other Poultry (Grill By the Book) Review

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What's Cooking Review

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The Waldorf School Book of Soups Review

The recipes in this book are loved by parents as well as children. They are easy to make, but quite wonderful.
Our family uses this little book of soups as much as any other cookbook!

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Chocolate: A Global History (Reaktion Books - Edible) Review

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• ISBN13: 9781861895240
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Chocolate: A Global History (Reaktion Books - Edible) Overview

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The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes Review

The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes Feature

• ISBN13: 9781580089500
• Condition: New
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The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes Overview

This lively and meticulously researched book on the history, production, and global economic and environmental impact of cacao makes it the preeminent go-to reference for anyone seeking a fascinating survey on the "food of the gods." Consumer interest in chocolate continues to grow as its numerous health benefits become more widely acknowledged. Maricel E. Presilla is one of the world's foremost experts on chocolate and cacao, and her approach to the subject is scholarly as well as passionate. Recipes both savory and sweet round out the book, ensuring that chocolate lovers find inspiration as well as information in this insightful look at one of the world's most popular foods.

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Cherry Recipe Journal (Spank Stationery) Review

Cherry Recipe Journal (Spank Stationery) Overview

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The Book of Regional American Cooking: Southwest Review

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Regional American Cooking (Southwest), presents recipe suggestions for all major courses, from appetizers and snacks to desserts and drinks. Special chapters are dedicated to soups, stews and chiles, breads, and vegetables and sides. Loads of different varieties of quesadillas, enchiladas, burritos, tamales, salsas, tortillas, tostadas, fajitas, tacos, refried beans, guacamole, huevos rancheros, nachos and margaritas appear next to unique dishes such as chilled avocado bisque, honey-glazed pecan cake, chili-cheese brioches, cumin vinaigrette, shrimp gazpacho, juniper lamb stew, lamb with pineapple salsa, nectarine-cajeta tart, Southwest sushi rolls and spiced apple sorbet.

From achiote seeds to Zuni squash soup, this collection of recipes, while not all-encompassing, is a great introduction to the richness and unique flavors of the Southwestern cuisine - and at a relative bargain price, to boot. Also recommended: This series' installments on Mexican cooking and on dips and salsas.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

The Book of Regional American Cooking: Southwest Overview

As hot as the sun-baked desert, as refreshing as the cool evening sky, Southwestern cooking thrills the palate with spices, flavors and textures like no other cuisine. Tex-Mex Chili, Gazpacho with Shrimp, Mexican Spoonbread and Pozole can now be created easily in any cook's home. Full color photos.

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Salads Cook Book (Magnet Cookbook) Review

Salads Cook Book (Magnet Cookbook) Overview

This unique MAGNET COOKBOOK contains 25 light and tasty salad recipes in a miniature hardcover format that sticks right to the fridge. Now, finding your favorite cookbook is a snap! Complete with preparation instructions and mouthwatering color photographs of each dish.

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The Good Cook's Book of Days: A Food Lover's Journal Review

I first found this cookbook in a bookstore while browsing for a gift. It was mostly blank, and if I had read the entire title, I would have expected this - it's a food journal, which means you put all the recipes in it. What a wonderful place to put special family recipes, favorite finds, and fabulous dishes. No more searching through an assortment of books from a shelf or trying to flip through a recipe box.I have taken all of my best recipes and put them in this book.
It is a beautifully done book. It's a red cloth hardcover with lots of extras like notes on wines,tables of equivalents, places to note guest preferences/allergies, so that you know what to cook when someone comes over. There are so many little extras in this book, I am still discovering them.
I was so excited when I found this book that I bought two and gave one to a friend. I have used it so much since I can't imagine my kitchen without it. Recently, a friend came over and so admired the book that I ordered one from Amazon.com for her. They are hard to find now, but worth the search!

The Good Cook's Book of Days: A Food Lover's Journal Overview

An illustrated collection of seasonal recipes and quotations offers cooks space to record their favorite recipes, menus, wines, restaurant telephone numbers, and other culinary notes, and includes a reference section full of basic cooking guidelines.

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The Fireside Book of Wine Review

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New Recipes from Moosewood Restaurant, rev Review

The Moosewood cookbooks have some very creative, elegant and not too difficult recipes that are worthwhile even if you aren't vegetarian. Some of my favorite recipes are in this book, and it's really useful for dinner parties, especially if some of the guests don't eat meat. The Moosewood Collective is a hold-over from the late 60's and early 70's. It's a restaurant near the Cornell University campus, run by a "collective" or communal group of owners who share the restaurant proceeds equally while doing any of the jobs, such as cooking or washing dishes. The Moosewood New Recipes are international in flavor, ranging from Middle Eastern dishes like Baba Ganoush and Hummus (eggplant and chickpea dips) to French soups, Asian noodle dishes and Hispanic, Greek, and Italian dishes as well. There are some "gourmet" creations like Chilled Cantaloupe-Amarretto Soup and also some earthy ones like Creole Beans and Rice. My particular favorite is the Tempeh Reuben Sandwich. Tempeh is a fermented soybean cake that scares off all but the most dedicated vegetarians. But here, tempeh becomes a delicious substitute for corned beef. In fact, I prefer Tempeh Reubens to the classic ones--more flavor, less fat. Frankly, the book is worth the price for this recipe alone. Now, this book isn't 100% vegetarian (because fish is included, and they were part of the animal kingdom last time I checked.) And cheese is used, so vegans will find the recipes limiting. But if you want to jazz up your cooking and use more vegetables, this book is a real find. In particular, the appendix section on cooking dried beans is particularly helpful if you want to make inexpensive but delicious dishes like rice and beans (black beans or Creole red are both included here, as well as a navy bean soup.)

New Recipes from Moosewood Restaurant, rev Overview

For almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These 200 classic dishes are as sophisticated and eclectic as the first time the innovative cooks of the Moosewood Collective served them. Bon App?©tit named Moosewood Restaurant one of the 13 most revolutionary restaurants since the beginning of the 20th century. From soups and sandwiches to main dishes, this spirited collection of creative and accessible recipes will liven up your table.

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Steaming Basics: 97 Recipes Step by Step (My Cooking Class) Review

Steaming Basics: 97 Recipes Step by Step (My Cooking Class) Overview

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.

Often overlooked, steaming is an easy way to cook healthy meals at home. The versatility of cooking with steam is often overshadowed by its association with low-fat foods and dieting. The recipes in Steaming Basics produce hearty dishes that will satisfy the palates of the most demanding family members.

The book covers:

• Condiments, butters and sauces

• Dim sum favorites

• Easy vegetables

• Stuffed dishes

• Light suppers

• Dishes in papillotes (a cooking method that involves wrapping meats, fish or vegetables in greased paper)

• Desserts

The reinvented classics and Asian recipes include:

• Light tartar sauce

• Shrimp dumplings

• Asparagus with hollandaise sauce

• Salmon and spinach in papillotes

• Chinese cabbage rolls

• Party dips

• Clams with herbed butter

• Chicken with soy sauce

• Couscous balls

• Honey cake

• Creme caramel

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Better Homes and Gardens His Turn to Cook (Better homes and gardens books) Review

Better Homes and Gardens His Turn to Cook (Better homes and gardens books) Overview

Here you'll find delicious recipes for almost any situation spiked with friendly hints to make your cooking easy and fun.

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The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy Review

The Cooking of Emilia Romagna: Culinary Treasures from Northern Italy Overview

The Emilia-Romagna region in northern Italy is home to several of the world's most renowned gastronomic cities - the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes proscuitto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and, Modena has been producing unrivalled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate home-made pastas. Chef-instructor and author Giovanna Bellia LaMarca guides readers through the wealth of local delights in Emilia-Romagna. From antipasti as simple as melon with prosciutto to lesser-known specialities like chestnut fritters, the recipes take the home chef on a journey across the region. The next stop is home-made tagliatelle noodles and a rich, hearty Bolog-nese Ragu. To end on a sweet note, try a unique dessert like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrara. A section on cooking techniques teaches you the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included in this title are guides to the wines of the region and Italian ingredients, a resource section with speciality retailers, and a bibliography. It features a section on cooking techniques and a Glossary of Italian ingredients and list of speciality sources.

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The New Canadian Basics Cookbook Review

This is a first rate basic cookbook and a staple in any kitchen.
It has your recipes for all occasions and is great for beginners and experienced cooks alike. I had my Mom send it to me in the USA since I was missing some of the traditional Canadian cuisine I took for granted before leaving Canada.
It has my beloved Nanamio Bar recipe, Tourtiere (meat pie),Lemon Squares and other recipes from my childhood.

It is well written with many handy charts and sidebars explaining certain food history or tips for a recipe.

It is a modern cookbook updated for the way people cook today.
I plan to buy two more for my daughters to have for their cookbook library.

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Jim Fobel's Diet Feasts: An Inspired New Cuisine Review

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The Top 100 New Orleans Recipes of All Time Review

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Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink Review

I've done the best cooking of my life since I got COOKING WITH LES DAMES D'ESCOFFIER. With this cookbook you invite LES DAMES, women everyone should know, into your kitchen. You begin with their favorite recipes chosen out of an abundant melting pot of great recipes. Then as you cook, they are "tapping you on your shoulder" with just those tips you need to make the recipe turn out great--from the "dip and sweep" method of measuring flour to the perfect finishing touches to make your dish look divine--a garnish of sauteed spinach, a drizzle of olive oil, or a glaze of rose water and confectioners' sugar. With the detailed directions for these obviously thoroughly tested recipes, what looks complicated is amazingly easy, and downright enjoyable in the doing and in the dining. The sidebars with cooking lore as well as shopping and serving advice from LES DAMES add to your culinary experience. If you're like me, you'll leave your kitchen eager to return to try something new or to make again your new favorite. And, this cookbook, a new favorite gift to give my friends, with its inviting layout and beautiful photographs--and did I mention the flavorful content?

Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink Overview

What if you could invite Alice Waters, M. F. K. Fisher, and Marcella Hazan into your kitchen as you make dinner? Imagine Julia Child looking over your shoulder as you prepare Julia's Lobster Newberg, or Gina Batali giving you her prized recipe for Batali Family Stuffed Artichokes?

Les Dames d'Escoffier International (LDEI) is the premier association of female culinary professionals, started in 1973 in response to the all-male Les Amis d'Escoffier. In the organization's first national cookbook, the Dames share their most essential dishes--the ones they cook at home for family and friends. Here are such delights as Lidia Bastianich's hearth-warming Pork Rib Guazzetto, Susan Feniger's Roasted Black Cod with Horseradish Coulis and Farmers' Carrots, Anne Willan's elegant Twice-Baked Spinach Soufflés, and Alice Medrich's Bittersweet Soufflés with Nibby Cream.

More than 125 recipes provide the range from appetizers to salads and soups, main courses (including vegetarian options) and sides to baking and desserts. Cooking with Les Dames d'Escoffier also offers up a wonderfully eclectic and informed array of foodie sidebars: the lowdown on screw-cap wines, how boxed phyllo dough can be a lifesaver, how to pair beverages and food, new ways to enjoy caviar, favorite kitchen tools, how to perfectly turn out a cake from its pan, and much more.

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Cape Cod's Cooking Secrets (Fish, Kathleen Devanna. Books of the "Secrets" Series.) Review

Cape Cod's Cooking Secrets (Fish, Kathleen Devanna. Books of the "Secrets" Series.) Overview

Cape Cod, Martha's Vineyard, Nantucket--these names conjure up memories of wild ocean vistas, summer romance, and fabulous food. Readers can share the secret recipes of 54 great chefs as they dish up the bounty of America's northeast.

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Great Book of Fish Review

Great Book of Fish Overview

This extensive collection of fish and seafood recipes contains over 400 ways to prepare fish, ranging from classic and traditional to modern and innovative. This book is a valuable reference for beginners and experts.

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Diane Warner's Big Book of Parties Review

This is the most creative, realistic, inspiring party planning book I have seen! It covers all sorts of parties from Baby showers to retirement banquets and everything in between.

Part 1 of the book covers party planning basics - the where, when, how and why as well as brief chapters on children's and adult party games.

Part 2 covers the holidays - practically every holiday you would want to celebrate. New Years, Christmas, and Halloween are of course included, but so are Chinese New Year, May Day, Mother's Day, Cinco de Mayo, Labor Day, and Kwanzaa.

Part 3 includes life event parties like baby showers, engagement parties, family reunions, housewarming, wedding, and farewell.

Parts 4, 5 & 6 cover birthday parties; children's teens, and adults.

Parts 7, 8 and 9 are may favorite! These are the chapters that pull this book apart from all other party planning books - creative and well-thought-out plans for those of us who love to bring our friends together not just when we have to, but because we WANT to. These are parties just for the sake of fun - food themed parties like wine-tasting and progressive dinners; creative parties like scavenger hunts and mystery nights.

Part 10 covers business functions and Ms. Warner actually makes them sound not horrible.

Part 11 includes menus and recipes.

Part 12 is the organizational chapter with check lists and budgets.

If you love to entertain or if you have to throw a party and have no idea where to begin this book is for you.

Diane Warner's Big Book of Parties Overview

Diane Warner's Big Book of Parties is the most complete party book ever published...and the most helpful. Whether you're throwing a child's birthday party or a 50th anniversary gala, Diane Warner tells you everything you need to know to make the party special, unique, and perfectly appropriate to the occasion. Diane Warner's Big Book of Parties covers everything from when to send out the invitations to making a list of guest, planning a menu, creating a theme, and much more. There are literally hundreds of ideas in this book for every kind of party you could imagine. And besides giving you great ideas, Diane Warner gives you step-by-step instructions, shopping lists, timelines, menus, and activities: Everything you need to make the party fun and hassle-free. Diane Warner believes that in addition to knowing the mechanics of hosting a successful party, you also need to have a heart for your guests, making the guests-and especially the guest of honor-feel very special. She talks about today's trends in party giving, and in a section called "Party Planning 101," she covers all the general elements that should be considered for every party: etiquette, venues, invitations, creating the right ambience, entertainment, and much more.

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Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut Review

Tom Seymour has created a book perfect for the novice New England forager and budding naturalist. I got tired of pulling weeds from my yard and garden and wondered if they actually served a purpose. Shortly after purchasing this book I was enjoying garden 'weeds' at the table with my family. So many of them really are better tasting (and more nutritious) than commercially cultivated plants that we're offered in the produce aisle at the market. Tom's progression from the edible to the beneficial properties of the plants he discusses led me to harvesting and storing many plants for future use. I now have a farmer's market business selling herbal teas and body products made from native plants and medicinal herbs. Thanks, Tom, for awakening the naturalist within me!

Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut Feature

• ISBN13: 9780762709540
• Condition: New
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Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut Overview

New England's diverse geography overflows with edible plant and animal species. Through the seasons, this forager's paradise offers a continually changing list of wild, harvestable treasures. From Beach Peas to Serviceberries, Lamb's-Quarters to Lady's Thumb, Hen of the Woods to Mugworts, Foraging New England guides you to the edible wild foods and healthful herbs of the Northeast. Organized by environmental zone, this valuable reference guide will help you identify and appreciate the wild bounty of New England. Inside you'll find: detailed descriptions of edible plants and animals; tips on finding, preparing, and using foraged foods; a glossary of botanical terms; eighty-seven color photos. Use Foraging New England as a field guide or as a delightful armchair read. No matter what you're looking for, be it the curative Heal-All or tasty Purslane, this guide will enhance your next backpacking trip or easy stroll around the garden, and may just provide some new favorites for your dinner table. (6 x 9, 208 pages, color photos)

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Complete Book of Irish Country Cooking: Traditional and Wholesome Recipes from Ireland Review

I have always been fascinated by the homey and satisfying food of traditional Irish cooking. This book is full of information on different traditional Irish dishes. There are no contemporary or imaginative dishes in here, and many don't sound very appetizing.(does oatmeal soup sound good to anyone?) That is not the point of this book though. The point is to preserve the dishes that the earliest settlers in Ireland lived off of, and to preserve the Irish heritage in doing so. Miss Allen puts a large emphasis on using seasonal, organic ingredients that are naturally available to you. If you're interested in traditional Irish cookery, this book is well worth the money.

Complete Book of Irish Country Cooking: Traditional and Wholesome Recipes from Ireland Overview

Providing a thorough introduction to the art of Irish cookery, a treasure trove of more than 250 traditional recipes includes hearty, flavorful, and wholesome dishes that range from Watercress Soup to Apple Amble Tart. 25,000 first printing. Tour.

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Napa Valley: The Land, The Wine, The People & The Colour of Wine: Photographs From the Vineyards of Marlborough, New Zealand. (Books).(The Colour of Wine: ... review): An article from: Wines & Vines Review

Napa Valley: The Land, The Wine, The People & The Colour of Wine: Photographs From the Vineyards of Marlborough, New Zealand. (Books).(The Colour of Wine: ... review): An article from: Wines & Vines Overview

This digital document is an article from Wines & Vines, published by Hiaring Company on May 1, 2002. The length of the article is 493 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Napa Valley: The Land, The Wine, The People & The Colour of Wine: Photographs From the Vineyards of Marlborough, New Zealand. (Books).(The Colour of Wine: Photographs from the Vineyards of Marlborough, New Zealand by Kevin Judd) (book review)
Author: Lucie Morton
Publication:Wines & Vines (Magazine/Journal)
Date: May 1, 2002
Publisher: Hiaring Company
Volume: 83 Issue: 5 Page: 3(1)

Article Type: Book Review

Distributed by Thomson Gale

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Tassajara Cooking Review

This book is a how-to-cook, not what-to-cook book. Instead of individual recipes, the emphasis is on how to take ingredients and create tasty and appealing meals from them without much fuss. The book begins with a short chapter on knives and how to use them. It then moves on to various cooking methods, such as sautéing, and braising, before briefly listing common vegetables and their seasons. The main part of the book is organized into 3 sections: vegetables (ordered by season), other ingredients (fruits, nuts, grains, dairy, etc.) and combined foods (condiments, soups, sauces, and casseroles). The book closes with a brief section on caring for kitchen equipment.

Rather than specifying exact amounts, Brown describes the general idea for creating a recipe for each vegetable. He suggests several ingredients that might go well together with the vegetable at hand, and a cooking method, but it is left up to the reader to decide what ratios and amounts to use. One advantage of this approach is that the recipes can easily be scaled to feed one person or one hundred. Instead of specific cooking instructions, Brown draws the cook's attention to factors that may affect the taste or aesthetic qualities of the dish, and leaves it up to the cook to make the final decisions. The lack of specific amounts in many of the recipes might be disconcerting to some, especially those who are just starting out in the kitchen. Others will find Brown's approach liberating, and they may finally learn to cook, instead of just following recipes.

Although the recipes are entirely vegetarian, the book could be useful for anyone who regularly cooks vegetables. Some of the recipes call for dairy or eggs, but in many cases, Brown also suggests options that would be suitable for vegans. In addition to covering common Western vegetables, Brown includes suggestions for cooking some sea vegetables and other common Japanese ingredients like miso.

Tassajara Cooking Feature

• ISBN13: 9780877733447
• 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

Tassajara Cooking Overview

When it was first issued, Tassajara Cooking became an overnight classic. Ed Brown's recipes for cooking—for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish—struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely redesigned format, is just as timely and relevant today, more than thirty years later.

Brown discusses methods for working with vegetables, grains, beans, dairy products, and fruits; cooking techniques; and suggestions for planning good tasting, nutritious meals, from soups and salads to desserts. Generously seasoned with illustrations that detail every part of the cooking process, Tassajara Cooking is a comprehensive guide to inspired cooking, with joy.

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The Cooking Book Review

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Cooking for Yourself (Williams-Sonoma Lifestyles) Review

I have had this book for a long time and bought many copies as gift. There is only one real test of a cookbook. How does the stuff taste? These taste like they should.

I just made the Stilton burger on watercress exactly according to directions except for using cheaper crumbled bleu. It is the world's best burger. I had it with the recommended salad. (The watercress in my neighborhood supermarket, which grinds its own chuck, is superb this time of year.) And a 5 0z. bottle of Sutter Home cabernet. In sight of a big bouquet of daffodils, it was a perfect lunch for almost spring.

There are lots of other recipes I like, the Broiled Cornish Hen al Diavolo, in particular. I cook for myself, eat alone. (Although I sometimes double the recipe for a guest.) This cookbook is a treasured possession,

Cooking for Yourself (Williams-Sonoma Lifestyles) Overview

Let the experts show you how easy it is to prepare wonderful, fresh, and delicious meals for one with this collection of 46 recipes.

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The Little Book of Irish Family Cooking Review

The Little Book of Irish Family Cooking Overview

A compilation of recipes from the Irish tradition offers a wide range of Irish breakfasts, soups, fish dishes, main course meats, potatoes, side dish extras, pastries, puddings both warm and cold, preserves and jams, and sauces.

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Simple Laotian Cooking (The Hippocrene Cookbook Library) Review

There are very few Laotion cookbooks on the market, making Penn Hongthong's Simple Laotian Cooking a welcome addition. Almost two hundred recipes offer traditional dishes which surprisingly use ingredients readily accessible in American markets, so cooks will have no problem preparing Pork with Cauliflower or Green Curry Beef.

Simple Laotian Cooking (The Hippocrene Cookbook Library) Feature

• ISBN13: 9780781809634
• Condition: New
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Simple Laotian Cooking (The Hippocrene Cookbook Library) Overview

Located in southeastern Asia between Thailand and Vietnam, Laos is a landlocked country covered by mountains and forests. Because vegetable oil used to be a costly commodity they had to import, Laotians use it sparsely, preferring instead to flavor their dishes with a profusion of herbs and spices. They also eat a cornucopia of fresh fruits and vegetables but very little meat, making their cuisine a healthful yet flavorful choice for home cooks.

Simple Laotian Cooking offers 172 recipes, including a section on the traditional Lob, a dish usually made with beef but also with chicken, fish, or wild game, which is reserved for holidays and special occasions. Served with sticky rice and fresh vegetables, it is one of the few dishes accompanied by wine. A glossary defines staple ingredients like bamboo shoots, cilantro, coconut milk, fresh ginger, kaffir lime leaves, and lemongrass. The author also incorporates western ingredients in her dishes, making Laotian cuisine even easier to cook.

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Mexican Cook Book: Classic and Contemporary Recipes Review

Classic Mexican recipes that taste wonderful and are easy to make! I was excited to find this book and have not been disappointed in any of the recipes I've tried.

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Book of Tapas and Spanish Cooking Review

Book of Tapas and Spanish Cooking Overview

Tapas, which are a centuries-old tradition in Spain, are so well-suited to today's style of casual eating that they have caught the popular imagination all over the world. The Book of Tapas and Spanish Cooking brings you an enticing selection of these delicious appetizers, plus main courses, vegetables and desserts, in a varied collection of more than 100 recipes, encompassing many regional cooking styles. The Spanish cuisine encompasses dishes that contain a kaleidescope of ingredients, prepared in myriad styles to suit perfectly every occasion, taste and diet. The Book of Tapas and Spanish Cooking contains simple dishes flavoured with herbs, vibrantly-coloured and richly flavoured meat and poultry casseroles with equally tasty vegetable versions, as well as light, quickly cooked ones, and dishes based on rich and dried beans that are ideal one-pot meals, plus warming, hearty soups contrasted by those that are the epitome of summer eating.

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Ralph Brennan's New Orleans Seafood Cookbook Review

It was a cool, crisp autumn day as I entered one of those ubiquitous chain bookstores in Mobile, AL. I was not there for a cup of java or to knock out a little early Christmas shopping. No, I was here to meet royalty. Well, culinary royalty anyway. Ralph Brennan is yet another of the New Orleans Brennan's who own some of the countries most notable eateries. Ralph is the Brennan behind BACCO and Red Fish Grill in the French Quarter, Ralph's on the Park in mid-city New Orleans, as well as Ralph Brennan's Jazz Kitchen at the Disneyland® Resort in Southern California.

When the meeting was first set-up I was worried that I might only get a few minutes with the famed restaurateur but when I realized that his book signing was scheduled at the same time as the 112th renewal of the Deep South's oldest football rivalry, Auburn and Georgia, my outlook improved. As it turned out the game was a barn burner so most respectable folks stayed glued to their sets. Football is, after all, the official religion of Alabama. As for me, I took advantage of the extra time to discuss some of the issues that plague our industry (food services) with a former president of the National Restaurant Association. Very interesting and eye-opening matters I assure you but unfortunately for you, dear reader, off the record.

For me it was a conversation I will long remember. One of the selling points of being a chef for the Brennan's is that they are foodies. They get it; they understand the passion by which chefs goes about their work, in fact they share it. Recently when speaking with Chef Tory McPhail of the Commander's Palace he related how once a week he sits down with his employers (Ralph's cousins) for several hours and they just chat about food. They discuss trends and pricing, movements and fads. And oh, how I envied him. But no more, for at least one afternoon, I was part of the Brennan Family.

Family is an important concept to Ralph Brennan and to him it transcends DNA. If you work for Ralph you are a member of the family. If you dine at one of his restaurants you are also a member of the family. This attitude is clearly behind why he repeatedly wins awards as the best employer in the Crescent City. In 2003 the National Restaurant Association Educational Foundation named him "Employer of Choice" and in 2003 & 2004 took honors from New Orleans City Business for "Best Places To Work."

Being from New Orleans it should come as no surprise that Brennan has a strong tie to the bounty of the seas, most of us along the Third Coast pride ourselves in the quality of our seafood. Ralph Brennan's book is both a tribute and a crash course on Gulf Coast seafood and therefore the majority of the interview focuses on such:

Paper Palate: Of your restaurants, do you have one that is your favorite?

Ralph Brennan: No. Each one is different. I've never duplicated a restaurant yet. They're each different; they're each fun. They take turns being a challenge to me. That's kind of fun, too.

PP: You mentioned that you had restaurants all over the country; do you have anything new in the works right now?

RB: No. Katrina and the economy. Katrina set us back and we were just starting to think about where we were going to go, look around at maybe some other opportunities and then (hurricanes) Gustav and Ike came and then now these national economic problems. Right now I'm kind of nosing around at some things but nothing serious.

PP: Why a book about seafood?

RB: Well we wanted to do a book. Then we started to think about it and we looked around and tried to see what other books had been done. And I didn't want to do a restaurant cookbook. I wanted to do something broader than that because sometimes I find restaurant cookbooks are kind of limiting. With four different restaurants I just didn't want to pick one.

We decided seafood could be a good area. Some people had done it but not to the extent that we did it. Then what we did was we had each of the chefs, there's four chefs plus the executive chef, put together recipes and Gene Bourg who's the former food critic from the Times-Picayune helped me select the recipes so they're balanced. About 25% of the recipes are traditional recipes like the Trout Mangier and then we have more contemporary recipes that we do today. So it's a blend of the old and the new and all kinds of seafood. One of our dishes at BACCO is a lobster ravioli and it's our top selling dish and it's not in the book because it's not Gulf seafood.

PP: So the Gulf seafood is important to you?

RB: Yeah. We only use domestic seafood. Most of it is Gulf seafood. Our chefs have the ability to play a little bit with specials but we're not going to import crawfish or shrimp. There are people who will sell you what they say is the same species as red fish but they come from Thailand or wherever, Vietnam. We won't do it. We'll pay more for it to get Gulf seafood.

PP: How does the New Orleans style of cooking seafood differ from other regions?

RB: That's a good question. I guess it's probably the way we season our food. The traditional Creole seasonings that we use and each area seems to have different seasonings so I would say that's probably it, how you flavor the food.

Ralph Brennan's New Orleans Seafood Cookbook is published by Vissi D'Arte Books (New Orleans, LA) and is a 170-recipe masterpiece created by the perfect storm of Southern talent, restaurateur Ralph Brennan and his five talented chefs, veteran editor Gene Bourg, award-winning photographer Kerri McCaffety, and experienced recipe tester Paulette Rittenberg. It is also the perfect gift for the seafood lover in your family.

Ralph Brennan's New Orleans Seafood Cookbook Overview

Ralph Brennan's New Orleans Seafood Cookbook is the definitive guide to New Orleans seafood cooking, including a comprehensive seafood cook's manual, 170 recipes featuring classic and contemporary seafood preparations, 143 color photographs, and a comprehensive ingredients source guide.

Created by the perfect storm of culinary talent - restaurateur Ralph Brennan, prolific food writer Gene Bourg and storied photographer Kerri McCaffety - Ralph Brennan's New Orleans Seafood Cookbook demystifies seafood cooking with detailed, triple-tested recipes that really work. Whether you're a novice or an expert, you'll find recipes to delight you, from the short and simple (Barbecue Shrimp, Grilled Redfish "on the Half-Shell", Crawfish Spring Rolls with Roasted Corn Relish & Chile-Garlic Sauce), to the delectably complex (Crawfish Bisque, Crabmeat Lasagna with Crab-&-Chanterelle Butter Sauce).

Illustrated step-by-step instructions for handling, storing and preparing raw seafood products, a guide to pairing seafood with wine, and a bonus section with substitutions, tips and special instructions to ensure recipes come out right and delicious, every time--it's all here in one luscious volume.

Four years in the making, the majesty of New Orleans seafood cooking is now accessible and available to every home cook, thanks to Ralph Brennan's New Orleans Seafood Cookbook.

"Despite a gastronomy based so largely on local seafood, New Orleans has never had a comprehensive book on the subject --until now. Ralph Brennan, one of the city's finest restaurateurs, and Kerri McCaffety, one of America's great photographers, have combined their efforts to produce a book on Louisiana seafood that is not just authoritative and mouthwatering but exceptionally beautiful." --JOHN MARIANI, Esquire Magazine, author of The Encyclopedia of American Food

"A MASTERPIECE! Ralph Brennan and his culinary team have written a truly eloquent, educational and historical cookbook on seafood and New Orleans cuisine! The recipes and the photography are exceptional. Ralph is a true New Orleanian who has a deep passion for great food and unwavering devotion to the Crescent City." --PAUL PRUDHOMME, Chef and Owner, K-Paul's Louisiana Kitchen and Magic Seasoning Blends

"I was delighted to see my dear friend Ralph Brennan's New Orleans Seafood Cookbook, with recipes from his extraordinary chefs at his legendary restaurants. Ralph's years of mentorship shine through in this beautiful book as he expertly guides us through the techniques and flavors of New Orleans seafood. This book is a must for every seafood lover!" --JOAN NATHAN, Cookbook Author and two-time James Beard Award Winner

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A Streetcar Named Delicious: I Love New Orleans Cookbook Review

I am a Louisiana native, currently living out of state. I had to leave all of my personal cookbooks in storage, so I ordered this one...let me tell you, I LOVE THIS!!!! It not only has alot of my personal favorites, but some that I've been wanting to get! So glad I decided to purchase this book!

A Streetcar Named Delicious: I Love New Orleans Cookbook Overview

Why depend on the kindness of strangers, when you can cook New Orleans world-famous cuisine yourself? It's easy Blanche! Timeless favorites like Red Beans and Ricely Yours, Magnolia's Magnificent Muffulettas, and The Dubois Family Beignets! Plus the Vieux Carre Redfish Courtbouillon is out of this world, as is the Burgundy Street Oyster Dressing! Between the Chocolate Doberge Cake and the Creme de la Creme Brulee, one might find it rather difficult to say which dessert is more heavenly! There's even a recipe for Stella and Stanley's Crawfish Etouffee! Need I say more? Yes, the secret to capturing those legendary Louisiana Creole flavors, is truly... Right here in your hands! I declare, La Nouvelle-Orléans has never tasted quite this extraordinary, Y'all!

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The Wines of Italy (Wines of the world) Review

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The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Review

Try going on a gluten free diet for six months and you will want this book. Because after six months, you will be willing to make some compromises, Bette's recipes are a whole lot better than anything else gluten free. My very worn copy has many book marks sticking out of its top marking favorite recipes, and food stains from being on the counter while making countless meals.

No gluten free flour is the same as wheat flour. In fact, any single gluten free flour is awful. But Bette has devised mixtures of gluten free flours that can be used in place of wheat with decent success. Featherlite, my favorite, has rice flour, tapioca flour, cornstarch and potato flour and it is the closest to wheat flour of anything I have found.

To the fellow reviewer who had trouble finding the chicken pot pie recipe, the crust recipe (labeled biscuit recipe) is on page 279 and the filling recipe is on page 72. Try it, the crust is OK. And yes, you are right, wonderful French bread with light insides is not possible. What is possible is batter breads, and no I don't like them as much as French bread made from wheat, but there is the compromise you make after being on this diet for at least six months.

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours Overview

The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copies—now in paperback

In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.

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The Romanian Cook Book Review

The book arrived earlier than I expected. It is in perfect condition. I am very pleased with my purchase, and would purchase from this seller again.

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The New Book of Favorite Breads from Rose Lane Farm Review

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New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Review

I always take cookbooks out of the library first to be sure they are worth buying. I bought this book right away. It has 20 recipes I want to make. The Sweet Potato Soup with Caramalized Onions is out of this world and the Black Bean with Pumpkin and Lime is the best black bean soup I've ever had. I make soup every week through out the winter and am anxious to try more of these delicious recipes.

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Feature

• ISBN13: 9781401603007
• 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

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Overview

More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

• New England Clam Chowder
• Wild Mushroom and Barley Soup
• Curried Crab and Coconut Soup
• Raspberry-Nectarine Gazpacho
• Cucumber-Buttermilk Soup
  

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Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan Review

Superbly enhanced with color photography, Breakfast At Brennan's And Dinner, Too showcases original recipes from the menus of New Orleans's world-famous Brennan's Restaurant. From Buster Crab Pecan; New Orleans Barbecued Shrimp; Creole Onion Soup; and Brennan's Blackened Redfish; to Crabmeat Lundi Grass; Tournedos Royal with Sweetbreads; Les Peches Flamees; and the house specialty Brennan Dressing, Breakfast At Brennan's And Dinner, Too is an elegant, "kitchen friendly" cookbook that is as much fun to browse through as it is exciting to draw from for truly memorable dining.

Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan Overview

Breakfast At Brennan's and Dinner Too is a most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant.This 288 page hardbound edition includes many of Brennan's original signature dishes such as Bananas Foster as well as numerous current, culinary creations published for the very first time. Each recipe has been home tested to ensure its accuracy.

Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 X 11 inch book also includes photographs of the restaurant's elegant decor and surroundings. Significantly, Breakfast At Brennan's And Dinner Too is much more than a collection of recipes. In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. - A great gift for any occasion!

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Cooking with wine, (A Sunset book) Review

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New Dieters Cook Book Review

I have owned this book in hardback form for about 6 years. The recipes are wonderful and easy to follow. So much so that my copy is falling apart! Almost every recipe can be made from things that you keep handy in your pantry, no special surprises or quick dashes to the grocery store. The book is easy to read, recipes are written in a step by step manner. Helpful hints are included as are all nutritional values. If you want to lose weight or just eat healthy, this is the book to start with. No "diet" here, just tasty food, without sacrificing flavor

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Fresh Garden Vegetables (Great American cooking schools) Review

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Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition Review

As the owner of dozens of cookbooks, I have to say Yolanda Fintor's 'Hungarian Cookbook: Old World Recipes for New World Cooks' is my hands down favorite. The snippets of family stories interspersed with bits of history make this an engaging read on its own. Add in the most delicious recipes you will ever find, written with easy to understand directions, and you get your money's worth and more. With food prices rising and household budgets tightening, this cookbook offers an amazing assortment of flavorful dishes using inexpensive basic ingredients. My favorite recipe is the Chicken Paprika with dumplings. I make a double batch because you can never have too many dumplings. The Stuffed Cabbage is another yummy favorite. Try any of the soup recipes and I guarantee you'll never go back to canned soup again. I recommend the Sour Cream Potato Soup for cold winter days. For Christmas I make batches of kiflis (named Grandma Kish's Crescents in the cookbook) with a variety of fillings - walnuts, apricot and raspberry, and give them as gifts. There's something for everyone in this cookbook from the most finicky eater to the die-hard lover of all things edible. Highly recommended. You won't be disappointed.

Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition Feature

• ISBN13: 9780781812405
• 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

Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition Overview

These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practised by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.

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The Food Allergy News Cookbook: A Collection of Recipes from Food Allergy News and Members of the Food Allergy Network Review

This was one of the first allergy cookbooks that we bought when we found we were faced with mutliple severe food allergies.

Long on baked goods - short on meals, but still a handy reference, and uses easily accessible ingredients. No pink elephants on the ingredient list. All sorts of cookies, cakes, muffins, bars, desserts, pancakes etc.

Easy to read and easy to make recipes.

We have tried many recipes from this one. My daughter's favorite dessert is the swirl cake that we make based on the recipe of this book. That is enough of a positive review for me.

The Food Allergy News Cookbook: A Collection of Recipes from Food Allergy News and Members of the Food Allergy Network Overview

If the only cure for food allergies is to avoid the food completely… What is left to eat? How do you feed a child when favorite foods are no longer safe? How can you be sure you are avoiding the food? How can you maintain flavor and diversity in your diet? Allergy-free cooking can be challenging, stimulating, and fun. The Food Allergy News Cookbook is your comprehensive guide to understanding food allergies and learning how to eat properly. Getting started is easy with the support of:

• Basic shopping tips
• Easy-to-understand cooking tips
• Straightforward label reading guidelines
• Comprehensive listings of scientific and technical names for common allergens
• Detailed ingredient substitution guides

Enjoy cooking and creating tasty foods with:

• Over 300 easy-to-follow recipes
• Adaptations of all-time favorite recipes
• A full range of menu ideas from breads, pies, and cakes to pizza, soup, and spaghetti

The possibilities are endless when you understand your options. Explore the vast selection of choices and recipes provided in this book and start enjoying a diversity of tastes and flavors again.

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Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters Review

Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters Overview

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Pocket Guide to New Zealand Wines and Vintages Review

Pocket Guide to New Zealand Wines and Vintages Overview

This guide to New Zealand wines covers all of the important aspects of viticulture in New Zealand, exploring the influences which gave New Zealand's wines their "cool climate" characteristics. The author then takes the reader on a region-by-region tour of New Zealand's vineyards, tracing their histories, introducing their owners and winemakers and pinpointing their most outstanding wines.

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Cooking from the Caucasus (A Harvest/HBJ book) Review

This wonderful cookbook by Sonja Uvezian ("The Cuisine of Armenia" and "Recipes and Remembrances from an Eastern Mediterranean Kitchen") is a true gem. It focuses on the food of the Caucasus Mountains and the former Soviet Republics of Georgia, Armenia, and Azerbaijan. Even today, after the publication of books by Paula Wolfert and Darra Goldstein, the cuisine of this area is relatively unknown in the United States. That's a shame, because it's truly wonderful, alternately hearty and light, and always full of flavor. The Middle Eastern influences are there, but the combination of ingredients is uniquely Caucasian.

Uvezian does a very good job conveying the pleasures of this cuisine. One of the good things about the cookbook is that she often provides alternative ingredients or ways of spicing a dish. I've cooked a number of recipes from this book, and my one of my all-time favorite chicken recipes, a plain roast chicken with a knock-out walnut sauce, comes from here. Her lamb and fruit stews are good too.

This book was originally published under the title of "The Best Foods of Russia." If you see a copy under either title in a used book store, snap it up. You won't regret it.

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The Next Harvest... Vineyards & Wineries of New England Review

The wine industry is growing at an enormous rate throughout the last few decades. Originally, it was a drink for the sophisticated and the average American did not have access to it. However, within the past few decades that trend has changed and more and more Americans are drinking wine.

With the growing tradition of wine in America, the big names have become Napa Valley and Sonoma Valley in California. However, vineyard are continually starting and growing throughout the country, and New England is growing into a wine hotbed that deserves attention.

Christopher and Nancy Obert take us on a journey to many New England vineyards in their book The Next Harvest: Vineyards and Wineries of New England. The book is a large, text-book sized adventure into New England and includes the various wine trails or tours the authors have taken. These trails are not only described, but include full colored maps of the wineries and the main roads connecting them together.

The second section of the book consists of chapters for each state, and sections in each chapter for the state's vineyards. Each winery has all of the contact information, several colored photographs, a description of the winery and a description of several of its more notable wines.

This handy layout offers an easy to access compendium of information for many wineries in New England which would be a great asset in planning a wine tasting vacation in an area that is not necessarily known as a wine country.

A quick perusal of The Next Harvest and Christopher and Nancy will surely convince you otherwise - and have you salivating at the thought of planning a wine touring vacation in New England.

The Next Harvest... Vineyards & Wineries of New England Overview

Many wine enthusiasts wish that they had a time machine. With it they could travel back to sunny California during the 1970s and witness firsthand that exciting time in wine history. Well, you do not need a time machine to experience wine history being made. It is being made right now in New England! New England has long had a reputation for Yankee hospitality and ingenuity. Today those same values are being harvested and refined by a new generation of New England winemakers. Using their winemaking skills and the natural down-home goodness of the New England air, soil and sun, they strive to create some of the most unique wines available in America. From Boston to Bar Harbor, Hartford to the White Mountains, Newport to Quechee Gorge, New England has hundreds of new and exciting tastes and smells to explore. The adventure awaits, are you ready to join in the fun?

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