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$23.10 $21.57 list($35.00)
21. It's About Time : Great Recipes
$14.95 $9.28
22. Veggie Meals
$23.10 $21.39 list($35.00)
23. Fresh Every Day : More Great Recipes
$11.53 $11.06 list($16.95)
24. Rachael Ray's 30-Minute Meals
$15.37 list($21.95)
25. Living the G.I. Diet
$15.72 $12.85 list($24.95)
26. SuperFoods Rx : Fourteen Foods
$17.13 list($25.95)
27. The Volumetrics Eating Plan :
$12.21 list($17.95)
28. George Stella's Livin' Low Carb
$16.38 $11.50 list($26.00)
29. The New Legal Sea Foods Cookbook
$9.85 $7.21 list($10.95)
30. Juice Fasting and Detoxification:
$16.95 $11.74
31. 30-Minute Meals 2
$20.73 $20.00 list($32.90)
32. The Lady & Sons Savannah Country
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33. Bobby Flay's Good Carb Grilling
$153.30 $122.50 list($210.00)
34. The Cambridge World History of
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35. Young and Hungry: More Than 100
$19.77 $16.37 list($29.95)
36. Jan Karon's Mitford Cookbook &
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37. The Wine Bible
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38. Betty Crocker's Diabetes Cookbook:
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39. Small-Batch Baking
40. Complete Book Of Fruits &

21. It's About Time : Great Recipes for Everyday Life
by Michael Schlow
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 1586420879
Catlog: Book (2005-04-19)
Publisher: Steerforth
Sales Rank: 12696
Average Customer Review: 5.0 out of 5 stars
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Reviews (5)

5-0 out of 5 stars The simple delightful cookbook of the year
I am not an experienced cook.But I have purchased many cookbooks and shared others with family and friends. It's About Time is at the very top of my list.It is really a book.Chef Schlow has managed to write a story that you want to finish reading, and at the same time make it a cookbook.To me a cookbook is a book that teaches you to cook and allows you to cook the receipes.That is exactly what Chef Schlow does while telling you a family story.The pictures are beautiful, but at the same time informative.I have tried several of the recipies and were able to plate them just as shown (well maybe not exactly) but at least very close to what I see.The pictures give you the added incentive to make the recipe.The recipes work.That is what is so amazing about the book.Also, although Chef Schlow provides professional advise to his readers, he also really teaches the beginner how to cook the recipe and maybe more important he teaches you how to "cook" not only his recipes, but also in a general sense.After reading this book you will have a far greater comprehension of product, technique and style that will improve your general ability to cook.Or at least that is what I found to be true.This is the best cookbook of the year.One other thing, the size is perfect.It is not a coffee table size book, but it is a little bigger than an ordinary reading book.The size allows you to keep the book in your book case, but a the same time gives you that little added size while using it. Five stars and thank you to Chef Schlow.

5-0 out of 5 stars Looking forward to dinner!
I am an avid home cook and have an extensive cookbook collection. I bought Chef Schlow's book about 2 weeks ago and have been cooking from it nightly. I am incredibly impressed with it's recipes, menus, cocktails and techniques. Everything I have made has turned out beautifully even the more intricate Radius section was made easy! It's about time speaks not only to those that can cook but also the beginner, my husband tried it last night and WOW (he usually burns toast)! I am looking forward to many more wonderful meals.

5-0 out of 5 stars Masterfully written and executed...
Well done Chef Schlow! I highly recommend this book for both beginners and advanced cooks, and it's perfect for anyone who is short on time.Many of the recipies can be prepared in about an hour, and the anecdotes throughout the book make it a welcome addition to any collection.....

5-0 out of 5 stars Insprational and Educational Professional's Cookbook
`It's About Time', the first book by award winning Boston restaurateur, Michael Schlow cuts across all my criteria for evaluating a restaurant chef's book in that it both violates some of my most important criteria while strongly fulfilling others. The author's credentials are good enough so that it brings into question some of those very criteria, and leads me to high recommendation for the book in spite of myself.

For starters, the book does not follow through on its major promise as signaled by the title. The title and introduction suggest that this book will give us a totally new point of view on time and cooking, in somewhat the same way Alton Brown looked at all cooking methods as different ways of applying heat. Time is an only casually applied theme in that some of the chapters focus on dishes, which can be done either very quickly (within the familiar 30 minutes), or which take a very long time. In the absence of strongly positive qualities in other areas, failing to follow through on your major stated premise is usually a sure demotion from five to four stars.

As luck would have it, recently crowned best chef in the country (James Beard Awards, 2005) saves the day in his foreword when he points out the truly distinctive and unusual aspect of Schlow's cooking. Unlike restaurants around the world, including Mario's hot spots, Schlow uses a low heat oven, with 300 degrees Fahrenheit as his norm rather than the more usual home temperature of 350 degrees or the blistering inferno found in restaurant kitchens. I have often questioned Mario's love of blisteringly hot saute pans for many dishes especially for inexperienced cooks who can have the saute ingredients go from hot to charcoal in a heartbeat if you are not paying close attention to what you are doing. And, if you are inexperienced, you don't always know to what to pay attention! Thus, I am enthusiastic to see another well-credentialed advocate (along with Tom Colicchio) of moderate temperatures for various cooking techniques. Schlow does often use high saute temperatures and I agree that there are many cases where this is important, but with the promise of high success comes high risk. Happily, Schlow comes to the rescue near the end of the book when he says that you will simply not get dishes right the first time all the time. Something may always go wrong. But keep at it and learn from your mistakes.

Another area where Schlow violated one of my key criteria is in his very long cooking stock recipes. On the one hand, I have seen good books on home cooking techniques create very good stocks with about three (3) hours of cooking. I have also seen restaurant chefs call for ten to twelve hours of stock cooking. For home cooking, I definitely prefer the shorter times, but in this case, I will bow to chef Schlow's opinion, with reservations.

The thing that sells me on Schlow's recipes in general is the fact that they are exceptionally well written. I have found more good new cooking tips in this book than I have in the last several dozen I have reviewed. And this is without a single mistake that I can find. As I became more and more impressed at the care and level of detail applied to the cooking methods, without resorting to very many exotic ingredients, I discovered Schlow's inspiration to be the collaboration of Patricia Wells and Joel Robuchon on the book `Simply French', which I reviewed and found to be a true paradigm of a good restaurant cookbook. And, my reasons were the same as those cited by Schlow, in that Robuchon's attention to detail is better than any I have seen, with the possible exception of Thomas Keller.

The single best recommendation for this book for novice cooks is the same thing I like about Jamie Oliver's books. Both authors have a truly infectious enthusiasm for cooking and both are able to make that enthusiasm jump off the printed page and into your psyche. And, Schlow and his team have been able to do this without some of Oliver's misdirected typographical pyrotechnics on his printed pages. In fact, Schlow has had his photography done by Shimon & Tammar, the leading culinary photographic team in the business.

The very high quality of the recipe writing and the infectious enthusiasm are more than enough to overcome any objections to this book and its somewhat high price per recipe. This is really a super book for beginners. I would suggest this volume immediately after reading a good introductory text such as the Alton Brown opus cited above `I'm Just Here for the Food' or Anne Willan's `The Good Cook'.

If the recipes in this book were not of such a high quality or if I found some factual errors in this book, the organization of the chapters would annoy me, as they are organized by occasion rather than by major ingredient or course. In fact, this organization is the one aspect of the book which is consistent with the title and theme of time, in that the first chapter (`Time to Eat and Now') is about fast cooking and the last chapter is about spending the day in the kitchen (`Time to Celebrate'). But, if you need something to spark your creative cooking juices, this book will provide the inspiration.

The book also provides one last thing I expect in a professional chef's writing, which is some insight into professional cooking practice or the inspiration that brought the author to cooking. The book provides a little of both, with a glimpse at the kind of networking between leading chefs which makes the culinary world go around.

On a par with Colicchio and Stitt and Kinkead and O'Connell. Almost as good as Keller and Robuchon.

5-0 out of 5 stars It's About Time For A Cookbook Like This!
This is my favorite cookbook for several's well written and funny, the recipes are clear and easy to follow and the pictures are gorgeous -check out the photo of the Schlow burger. I've made several of the recipes and Schlow has transformed my approach to cooking to slow roasting.Truthfully the best tasting salmon recipe and the key is to turn the oven down.This book is a must for any cook. ... Read more

22. Veggie Meals
by Rachael Ray
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 189110506X
Catlog: Book (2001-06-15)
Publisher: Lake Isle Press Inc
Sales Rank: 2736
Average Customer Review: 4.17 out of 5 stars
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Reviews (6)

5-0 out of 5 stars Really takes 30 minutes, great flavor, not bland
A lot of cookbooks falsely advertise that they contain 15 or 30 minute recipes, but the two recipes I have tried so far from this book (I just got it last week) both took 30 minutes as claimed. Both recipes were surprisingly good and flavorful-- often vegetarian recipes (Moosewood for example) have less flavor and take more time than I would like. I have a lot of vegetarian cookbooks and so far this one seems a lot more appealing to non-vegetarians than the others-- the meals don't taste or look like "hippie food" (which incidentally I love, but my husband does not!).

5-0 out of 5 stars Delicious and Versatile
This book was a gift to me~truly. You don't have to see her show to know that she has such a vibrant, earthy style~the book displays that. The recipes are so good and the simple book format is refreshing. So many cookbooks spend too much time on "pretty" pictures that they omit good recipes like those contained in this book.

Special cookbooks in my kitchen find a special place where they can be seen and are accessible. I use this book almost everyday! The pasta recipes are authentic and the sauces can be made ahead of time and then used with any of the pastas. It took me one day of making a dish from this book to put it on my favorites list~we eat it once a week or more (spinach pesto and penne pasta)! The ingredients marry together and create an incredible aroma. Even our choosy two year old loves all of her sauces and pastas.

I take special care of this book~and I take it on vacation to share the recipes with others. You will not be disappointed!

4-0 out of 5 stars Very Helpful
I've been trying to cut meat out of my diet at least 2 to 3 days a week, but have had a hard time finding replacement foods that I like. These recipes are not only good, but their also simple and have "normal" ingredients. I'm not vegan, and it's nice to find recipes that don't omit beef or chicken stock - just the beef and chicken. I also don't live in a large city; so it's nice to find recipes with ingredients I know and have on hand.

Many of these are even good with meat added in for the other nights of the week when I'm not "meatless."

1-0 out of 5 stars Wheres the photo's?
No Photos in this book! How do you know what it should look like, or if it even appears appetizing? I need photos in my recipe books, I wont be buying anymore of her cookbooks. Very disappointed!

5-0 out of 5 stars Little book, m-m-m- big reward!
Rachel Ray's book, Veggie Meals turned out to be a big find...I no longer panic when my one veggie sibling or my two veggie friends come by for lunch or dinner. They enjoyed the meals so much that a book for each was "the" Christmas present. I have also become a big fan of these recipes from the veggie snacks, Portobello parmigiano sandwich with roasted pepper salsa, YUM, to delicious full meals. Oh, did I mention the soups? THE SOUPS, YES! Little book, big reward, a great bargain. Thanks Rachel and give us More. ... Read more

23. Fresh Every Day : More Great Recipes from Foster's Market
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 1400052858
Catlog: Book (2005-05-24)
Publisher: Clarkson Potter
Sales Rank: 2601
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24. Rachael Ray's 30-Minute Meals : Cooking 'Round the Clock
by Rachael Ray
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 1891105167
Catlog: Book (2004-11-25)
Publisher: Lake Isle Press
Sales Rank: 17
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Book Description

Rachael Ray is becoming a household name and a best-selling author, Thanks to her simply fabulous recipes, free-hand style of cooking, and unfailing good results.This latest collection of recipes, a companion book to her show, will feature flexible menus for cooking great meals 24/7. ... Read more

25. Living the G.I. Diet
by Rick Gallop
list price: $21.95
our price: $15.37
(price subject to change: see help)
Asin: 0761135944
Catlog: Book (2004-12-15)
Publisher: Workman Publishing Company
Sales Rank: 74394
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26. SuperFoods Rx : Fourteen Foods That Will Change Your Life
by Steven G. Pratt, Kathy Matthews
list price: $24.95
our price: $15.72
(price subject to change: see help)
Asin: 0060535679
Catlog: Book (2004-01-01)
Publisher: William Morrow
Sales Rank: 716
Average Customer Review: 4.55 out of 5 stars
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Book Description

SuperFoods Rx is based on a simple but profound premise: some foods are dramatically better than others for our health and longevity.

Sure, everyone knows that an apple is a better snack than potato chips, but do you know that a daily handful of walnuts or a bowl of blueberries can actually improve your well-being and longevity?

Steven Pratt, M.D., witnessed the positive results that occurred when his patients with age-related macular degeneration changed their diets to include certain powerhouse foods -- those he has identified as SuperFoods. Backed by proven research on fourteen of the most nutrient-dense foods, this book puts these tools in your hands, and on your plate, to give you more energy, greater protection against disease, and a healthy lifestyle now and for the future.

Whether you're 63 or 23, now is the right time to start eating the SuperFoods way. By making these foods part of your regular eating habits, you can actually change the course of your biochemistry and stop the incremental changes in your body that lead to diseases such as type II diabetes, hypertension, certain cancers, obesity, and Alzheimer's.

What are the fourteen SuperFoods? Many may already be part of your daily meals, while some may make occasional appearances. But all are supermarket-friendly nutrition powerhouses:

Beans • Blueberries • Broccoli • Oats •
Oranges • Pumpkin • Salmon • Soy • Spinach •
Tea -- green or black • Tomatoes • Turkey • Walnuts • Yogurt

SuperFoods Rx not only outlines the amazing health benefits of these fourteen foods, it also includes delicious recipes, kitchen tips, and shopping suggestions that will make the SuperFoods lifestyle simple and irresistible.

Don't like tomatoes? Not to worry; almost all of the SuperFoods have sidekicks -- or substitutions -- that you can enjoy instead. Have some lycopene-rich red watermelon or pink grapefruit instead of tomatoes. Can't bear the thought of spinach? Choose from a list of other dark leafy greens, romaine lettuce, or orange bell peppers.

In SuperFoods Rx, Dr. Pratt leads you from the twentieth-century world of macronutrients -- proteins, fats, and carbohydrates -- into the twenty-first-century world of micronutrients -- phytonutrients, carotenoids, and antioxidants. You'll find:

  1. Individual chapters dedicated to each of the fourteen SuperFoods, with the health benefits for each outlined and supported by Dr. Pratt's research, along with ideas for simple ways to get more of these foods into your everyday meals.
  2. Fifty original recipes featuring SuperFoods, especially developed by Chef Michel Stroot of the world-renowned Golden Door Spa.
  3. A shopping list of brand-name foods to ensure you're buying the most nutrient-dense SuperFoods available.
  4. Guidelines for formulating your daily nutrient goals and supplement recommendations.

With Dr. Pratt to guide you through the new nutritional frontier, you will be able to choose and enjoy the foods that are most beneficial to your health, well-being, and longevity.

SuperFoods Rx. You'll feel super.

... Read more

Reviews (33)

5-0 out of 5 stars Very Good Simple but extensive and Informative Guide
This is a great book about foods that are packed with life enhancing properties. The idea that some foods are better than others is not new, but there are some foods, it turns out, that are especially beneficial and we should make a concentrated effort to include these tasty foods.

The book discusses the difference between macronutrient type of analysis (protien, carb, fat...) and micronutrient (antioxidants...) analysis and shows how some foods are loaded with healful micronutrients while others are not.

The book describes the main superfoods (beans, wild salmon, broccoli, blueberries, tea, ...) AND importantly many substitutes or related foods to these super good ones.

There are menus, shopping lists, nutrient analysis, and overall great down-to-earth discussion and information. An excellent and simple but elaborate guide to the SUPERFOODS we have heard so much about but before this book didn't know what it was all about.

I also can't recommend enough a remarkable book about authentic wellness called "Effortless Wellbeing". Where has this book been been all my life was all I could say after reading it. Simple, to the point, includes simple mental and physical exercises and various ideas that produce wellness naturally. Amazing reading, and a great addition to the purchase of "Superfoods Rx". HIGHLY RECOMMENDED!

5-0 out of 5 stars SuperFoods for any life style
This book certainly caught my attention, and kept it.

Although, this book is not meant to be an end all diet, it does support and encourage the use of specific foods for preventative health issues. The discussion on synergy of nutrients alone had me convinced.

Dr. Pratt does state that these foods improve the over all health of people who add them to thier diets on a regular basis. An alchoholic for instance, will still significantly benefit from the use of superfoods even if he/she chooses to continue drinking as long as he/she is consistant in consuming superfoods. Of course, superfoods alone is not enough. Quitting and excersise will improve his/her health even more.

I have scheduled these superfoods into my diet as soon as I started reading the book. My brain function improved almost immediatly and my eyesight sharpened by the time I got to the chapter on Tomatoes.

I am making this book a favorite gift to give my friends and family.

5-0 out of 5 stars Eating Right Made Easy
Dr Steven Pratt has made eating right easy to understand and easy to implement. I normally don't like to read nutrition books but this one I couldn't put down. I now know what I should eat and how big or small the portions should be. Which foods help your heart, eyes, inflamation etc. All the foods he talks about can be found in your local grocery store you don't need to go to a health food store unless you want organic food. If you know nothing about nutrition or know a lot, this is the book for you. He makes it so easy, even adding receipes and daily menus. I hope he will write another book!

5-0 out of 5 stars Not another fad diet!
I LOVE this book, and a big thank you to Dr. Pratt for writing it! This book is all about making your diet well-rounded, and Dr. Pratt's 14 superfoods are foods that pack the most nutrition for your calories. This is a way to get the nutrition that most of our bodies are lacking, and still stay within our caloric restraints.

Plus, this book is filled full of little nutrition facts that are helpful in making our diets well-rounded. For example, most people know that it is lycopene in tomatoes and watermelon that is the big cancer fighting nutrient, but did you know lycopene has to be eaten with fat for it to be absorbable in our body? Just one of the many little facts Dr. Pratt offers to enhance and maximize our body's absorption of essential nutrition.

I love also that Dr. Pratt gives tips on how to incorporate the different foods in your diet. He makes getting these nutrients very practical and do-able.

I have been recommending this book to everyone I know as a way to truly change their lives for the better. I consider it to be preventative medicine for future life-threatening diseases. Plus, who doesn't feel better when their diet is rich in the things our bodies need?

Two huge thumbs up from this reader!

5-0 out of 5 stars Here's my take on things...
The book is an easy read and laid out pretty well. I first thought it was going to be a bunch of advice without much scientific support but I was wrong- for instance I looked up the cited references on nut consumption and risk of heart disease and found it consistent with the book. All in all I give it 5 stars easy. Othe self-help books I liked include "The Multifidus Back Pain Solution." ... Read more

27. The Volumetrics Eating Plan : Techniques and Recipes for Feeling Full on Fewer Calories
by Barbara Rolls
list price: $25.95
our price: $17.13
(price subject to change: see help)
Asin: 0060737298
Catlog: Book (2005-03-01)
Publisher: HarperCollins
Sales Rank: 576747
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28. George Stella's Livin' Low Carb : Family Recipes Stella Style
by George Stella
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 0743269977
Catlog: Book (2005-01-01)
Publisher: Simon & Schuster
Sales Rank: 3749
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Book Description

George lost weight with Stella Style: "eating fresh foods, using low-carb ingredients to reinvent your old favorites, developing better eating habits, and, most of all -- eating food you love!" And he wasn't the only one: The entire Stella family shed more than 560 pounds.

In Livin' Low Carb, George has brought together more than 125 of the Stella family's favorite recipes. For breakfast there are Blueberry Pancakes or George's Gorgeous Macadamia Banana Muffins. For lunch or dinner try Low-Carb Pizza, Tequila Chicken Quesadillas, Spaghetti Squash Alfredo, Lasagna, Anaheim Shrimp Scampi, and Southern Fried Chicken. And don't forget soups, salads, and vegetables! You'll find recipes here for Key West Caesar Salad, Turkey Vegetable Soup, and Garlic Mock Mashed Potatoes. If it's sweets you crave, try Chocolate Pecan Brownies or New York Ricotta Cheesecake. There are also party recipes (Nutty Muddy Trail Mix, Teriyaki Sesame Tuna Skewers), tasty drink concoctions (Strawberry Milkshakes, Lemon-Lime Slushees), and a wide array of condiments and dressings (including Quick and Easy Ketchup and Thousand Island Dressing).

These recipes feature easy-to-find, low-carb ingredients that will fit any budget. More than just a cookbook, Livin' Low Carb is a practical guide to a sustainable low-carb lifestyle. ... Read more

29. The New Legal Sea Foods Cookbook
list price: $26.00
our price: $16.38
(price subject to change: see help)
Asin: 0767906918
Catlog: Book (2003-05-13)
Publisher: Broadway
Sales Rank: 14321
Average Customer Review: 5 out of 5 stars
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Book Description

The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.
Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants.
Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first Legal Sea Foods Cookbook was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included.
In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake).
The New Legal Sea Foods Cookbook also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists.
... Read more

Reviews (3)

5-0 out of 5 stars Legal Sea Foods has a Cookbook! WOW !
I traveled to Washington, DC and also to Baltimore, MD and many people said "If you want great seafood-go to Legal Sea Food!" I tried it when I was in Baltimore and LOVED IT! The Cream of Crab soup was utterly divine! I worked for sometime at Red Lobster in my younger days-so I know good seafood! Buy the book-it will give you insight into making excellent dishes at home!

5-0 out of 5 stars A bonanza of information and recipes
Berkowitz, owner of Legal Sea Foods and Doerfer, who coauthored the 1988 Legal Sea Foods cookbook, offer a volume packed with detailed information on choosing and cooking seafood, including health, safety and technique advice and an alphabetized guide to fish and shellfish. Clearly written recipes offer serving, presentation and variation tips and run the gamut from classics like Clam Chowder and Boiled Lobster and Baked Haddock to Stir-Fried Monkfish with Beans and Lemongrass, and Arctic Char Burritos.

The book is organized traditionally, from appetizers to dessert and includes chapters for leftovers (fish cakes, crepes, latkes and more), soups and sandwiches and sauces and coatings (Tartar, Sesame Seed Avocado, Mango Salsa, Cracker Crumb topping).

Most of the recipes are simple but innovative, like Steeped Shrimp with Fruit, Broiled Tuna with Tomatillos and Peppers, Citrus Soft-Shell Crabs. Some are luxurious - Crabmeat with Morel Mushrooms or Lobster Edgardo (with scallops, wine and cream), while others are more earthy, like Mackerel Stew, Baked Cod Parmesan, Oyster and Mushroom Casserole, and still others are just sublimely uncomplicated, like Summer Flounder in Butter Sauce or Marinated Grilled Shrimp or Seafood Seviche.

Wonderfully complete, this is a book for everyone. It assumes no knowledge, but never talks down to the reader. The design is attractive, with illustrations by Edward Koren, the advice is crisp and invaluable, and the range of dishes is extensive.

5-0 out of 5 stars Legal's Cookbook
I bought this book as a gift at a Legal's Seafood Resaurant and was so pleased I was tempted to keep it myself! The highlights of the book are the professional advice the authors offer about purchasing, preparing, and storing seafood. It answered a lot of questions I had about what to do with a specific variety of fish and how long to keep fish. I haven't tried the recipes yet, but they look delicious. Included are recipes for the restaurant's popular clam chowder, crab cakes, cheesy mashed potato, key lime pies and other desserts, and many other recipes for all varieties of fish/shellfish. I would recommend this book to anyone who enjoys seafood meals or wants to try eating less fattening meats. ... Read more

30. Juice Fasting and Detoxification: Use the Healing Power of Fresh Juice to Feel Young and Look Great : The Fastest Way to Restore Your Health
by Steve Meyerowitz, Michael Parman, Beth Robbins
list price: $10.95
our price: $9.85
(price subject to change: see help)
Asin: 1878736655
Catlog: Book (1999-04)
Publisher: Sproutman Publications
Sales Rank: 3163
Average Customer Review: 4 out of 5 stars
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Book Description

This book explains how to fast using raw fruit & vegetable juices while maintaining a nearly normal work and living schedule. Includes: Juice recipes, detoxification techniques, exercises, weight loss, water fasting; about the organs of elimination; how to handle a "healing event," and how to exit a fast safely. ... Read more

Reviews (9)

1-0 out of 5 stars BIZARRE book!
Ok, in the beginning of the book there's some picture of a idol looking guy with cartoon angles flying around him - each with a word on it - one saying "Heavenly Father" on top. FREAKY! Next, there's a quote from Jesus from "Essene Gospel Of Peace"? Waaay too cultish or off-shoot religion sounding to me (one of the chapters is titled Spiritual Fasting).

And the guy who wrote the book calls himself "Sproutman". I haven't found a shred of proof to back up any of his claims nor any studies or detailed explanations. Let me quote the book on page 18: "Basically, there are two lengths of fasts, short and long". Doesn't seem to be much detail to the book.

Next, the whole section about how colonics and enimas can be FUN. No... I'm not kidding! The whole section "Try it, You'll Like It!" isn't enough to convince me but, even better, there's even a section on "Exotic Enimas". Plus, there's a lot of research out there that says it's not good for you. Even Stanley Burroughs agrees in his book "The Master Cleanser" and says if you want to clean yourself out, drink water with ocean salt instead.

The only thing I saw redeeming in this weird book with angels all over it was a section in the back called "HOW TO BUY A JUICER" that's 9 pages long. Sorry to say... wouldn't recommend it.

5-0 out of 5 stars Excellent book, covers the topics very well
I'm new to fasting, and this book answered virtually all of my questions. He covers the aspects I am interested in - from the motivation to fast, how long to fast, water and juice fasting, a section I really enjoyed on detoxification, the psychology of fasting, and how to come off the fast. As an extra bonus, the book also discusses how to buy a juicing machine (I didn't know there are four different types!) and concludes with several pages of additional resources, including web sites and other organizations that can provide additional information. The text is well written, easy to follow, and I found it a joy to read.

There is a lot more to fasting than just not eating. This book gives me the ideas and means to do an effective fast, and for that I am very grateful.

5-0 out of 5 stars Easy to read and concise how to for fasting.........
This is an easy to read book on how to fast for your health: mind, body, and spirit. The author does not try to convience you that this is the ultimate in health but educates you on the benefits of fasting, why it should be practiced, and how to go about it.

The book touches on the different types of fasting, the duration of fasting, how to start, and importantly how to come off of a fast.

There are several different kinds of fasting but what suprised me was the benefits of fasting during short periods of time: 24 to 36 hours. I had several misconceptions of fasting: that it was a long period of complete deprevation, I was wrong. The book outlines the benefits of short term and long term fasting and the effects of detoxifying the body with fasting.

Other topics discussed is fasting for weightloss and the nutritional balance of certain juices during fasting.

If you are new to the fasting concept and practice this is a great book to start.

5-0 out of 5 stars The Particulars of Fasting
This book is both informative, and an easy, pleasant read. In sharp contrast to several other books I've read, Meyerowitz doesn't force feed raw food diets or fasting down your throat with threats of disease and disaster. His approach is simple, direct and well-organized. The book begins with a discussion of what fasting is and why it can be beneficial and continues on to descriptions of how to begin, how long to continue and how to come off a fast. Other important sections include a systematic description of how the body detoxifies, what to expect as this occurs and what can be done to help the body during the cleansing process. All in all I found this to be a well-balanced and informative book that I would wholeheartedly recommend to anyone who is new to the concept of water or juice fasting.

5-0 out of 5 stars A must-read for juice fasters
This book was a great intro in to juice fasting. It was very informative and easy to read. The author has a real passion for juice fasting. ... Read more

31. 30-Minute Meals 2
by Rachael Ray
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 1891105108
Catlog: Book (2003-06-01)
Publisher: Lake Isle Press Inc
Sales Rank: 172
Average Customer Review: 4.46 out of 5 stars
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Reviews (50)

4-0 out of 5 stars Here's what you need to know about this one...
Before buying this book, I had taped many of Rachel's shows and had tried the recipes, most of which appear in this book. Some of those meals have become staples in our house and saved me endless hours of frustration in the kitchen, testing recipes which didn't work or didn't taste good.
Most of hers not only taste as if they took far longer than 30 minutes to fix but satisfy a wide range of tastes, from experienced gourmets to picky eaters. Using her example, I've learned how to get a tasty meal on the table nearly every night of the week, saving time and money (we eat out less often).
Having said that, a few caveats:
1. You do need to try out the recipes before serving them to guests and may need to tinker with the seasonings and amounts. Although she does note how many teaspoons, cups, etc to use in recipes, Rachel often notes, as an aside, that cooks should just "eyeball" the amounts and if you watch her tv show regularly, you know that she rarely measures amounts listed are really just "jumping off" points for your own preferences. I like this. Those who feel they need more guidance may not.
2. The dessert section relies strongly on ice cream, sorbets and pre-made cookies...with some notable exceptions. Her shortened "Baklava" , for example,is preferred by my family over the super-sweet, traditional Baklava and her easy apple cake truly does turn a cake mix into a cake that seems homemade.
3. Some of the helpful tips on the tv show are omitted from the cookbook (Soaking onion slices in ice water to cut down on their irritating qualities).
Even with these shortcomings, however, I'd recommend this cookbook. In fact, I'm giving several copies to friends this holiday season, including one friend who is a beginning cook.

5-0 out of 5 stars Good Stuff
This is the cookbook that I use most often. It takes me more than 30 minutes to make the meals, but not a whole lot more. Being a college student I do not have a lot of money or time; this books helps me get a healthy and tasty meal with very little cost. Like she says in the book, she tries to use the same ingredients repeatedly so that it is cheaper and easier. Plus, if you want to buy a cheaper ingredients, the meals still come out delicious. Rachael Ray is definitely my favorite chef, and I think her excited and enthusiastic attitude towards cooking is reflected in this cookbook. I feel the food that I prepare from her recipes, makes my body feel more nourished than the fast food and frozen food I am used to eating. Some recipes I enjoyed were the Philly cheesesteak, pecan crusted chicken tenders, and the onion rings and burgers.

5-0 out of 5 stars This is a GREAT book!
I love this book. It's the first one I turn to when I'm trying to think what to make for dinner. Everything is arranged into meals, usually a main dish, salad or vegetable, and dessert, so it's all right there. Perfect if you're like me and can never decide what to serve with what. Highly recommended.

5-0 out of 5 stars REAL Recipes for REAL Kitchens
Rachel Ray has done another great job of compiling some of her favorite recipes from her widely popular cooking show on the Food Network. This second volume from our vivacious author contains a wide selection of entrees that contain ingredients that you will actually have in your kitchen (or that you can buy with a trip to a typical supermarket). She offers readers tips on preparation and serving with just about every recipe. Even if you've never picked up a cookbook, Rachel's "can-do" attitude will coach you through your first steps of becoming an impressive cook.

5-0 out of 5 stars Healthy, Quick and Delicious Meals
I am a huge fan of Rachael Ray's and this book contains many of the recipes she makes on her show "30 Minute Meals". What I love about this book is that the recipes are made with fresh, healthy ingredients (including a number and variety of vegetables) and are delicious! I have yet to make a recipe from this book that I didn't like. I love how the book is set up - entire dinners are already planned for the reader. Rachael's "theme style" dinners are fun and creative! I highly recommend this book! ... Read more

32. The Lady & Sons Savannah Country Cookbook Collection
by Paula H. Deen
list price: $32.90
our price: $20.73
(price subject to change: see help)
Asin: 0812965221
Catlog: Book (2004-04-27)
Publisher: Random House
Sales Rank: 710
Average Customer Review: 4.61 out of 5 stars
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Reviews (28)

5-0 out of 5 stars Country Cooking with Flair
Paula Deen's cookbook gives us recipes not only from her famous Savannah restaurant but also from her family and friends. This is a true southern cookbook with many wonderful "comfort food" recipes. If you understand southern cooking, you know that most recipes are not for those with an aversion to butter, sour cream and salt. However, if you can get past that mindset, you'll love her terrific and simple recipes such as hoppin' John, collard greens, fried green tomatoes and baked grits. This is an unpretentious and charming cookbook with lots of familiar southern favorites with Paula's special interpretation of them.

5-0 out of 5 stars Best Southern Food Restaurant on the Planet
I have not yet read the book, but I can vouch for the fact that the Lady & Sons restaurant in Savannah is arguably the best southern food establishment on earth. I have travelled all over the country, asking locals their favorites, testing the recommendations in Jan and Michael Stern's excellent "Road Food" book (which, amazingly, does not list Lady & Sons), and using my intuition for finding good restaurants, and I can say I have never had better fried chicken, macaroni & cheese, or banana cream pie in a restaurant or home. I make special trips to Savannah just to eat there. I love the great and often sophisticated cuisines of Paris, NY, Bologna, Hong Kong, and New Orleans -- but the pure enjoyment of a Lady & Sons meal stands up to all of them. Thank you, Paula Deen (whom I've not yet met, but am told is a wonderful woman), for sharing your recipes with the rest of the world.

5-0 out of 5 stars Easy and Tasty Southern Food
I love this book! After watching Paula Deen on the Food Network for several months, I finally purchased her cookbooks. I have cooked several dishes from each catagory in this book and everything has received rave reviews from my family. Easy to find ingredients, clear instructions and quick prep time make it my favorite reference for meals. This book is perfect for beginners and veteran cooks alike. The recipes for Sausage Balls, Pecan Chicken, Mushroom Canapes, Banana Bread and Lemon Pie are some of my favorites, but every recipe is a winner.

5-0 out of 5 stars Not One Bad Recipe So Far
I originally saw this book on the new titles shelf at the book store back when it was first published in 1998. Since then, I have used it so much that it has what Pat Conroy calls "buttery pages" (You must have read The Prince of Tides to catch that reference). Ms. Deen includes old southern favorites that I don't ever recall having seen in print--recipes southern ladies have been making for years from memory of watching their mothers and grandmothers in the kitchen. I highly recommend this book as an essential kitchen utensil. There is a two-page reference list for substitutions and kitchen wizardry that will help you out in a pinch. Their are short, anecdotal pleasantries that share some of the stories surrounding the recipes and some of Ms. Deen's more recognizable restaurant patrons who have savored them over the years. Buy it! Buy it now! You will feel as though you have been entrusted with the secret family recipes of the South.

5-0 out of 5 stars Excellent cookbook!!
I've used both this cookbook and the second cookbook for several years and just LOVE them!! The recipes are delicious. I have never been disappointed by one recipe and I've used both books a lot. They are among my favorite cookbooks that I would never get rid of. ... Read more

33. Bobby Flay's Good Carb Grilling : 75 Healthier Ideas from the Fire
by Bobby Flay
list price: $22.00
our price: $14.96
(price subject to change: see help)
Asin: 0743272722
Catlog: Book (2005-05-10)
Publisher: Scribner
Sales Rank: 690710
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34. The Cambridge World History of Food (2-Volume Boxed Set)
list price: $210.00
our price: $153.30
(price subject to change: see help)
Asin: 0521402166
Catlog: Book (2000-11-14)
Publisher: Cambridge University Press
Sales Rank: 34094
Average Customer Review: 4.09 out of 5 stars
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Have the French always enjoyed their renowned cuisine? When did Russians begin to eat pirogi? What was the first Indonesian spice to be cultivated elsewhere in the world? Questions such as these make for good Jeopardy material, but they're far from trivial--just ask anyone with a passion for good food and a curiosity for where that food originated. That person will know instinctively that the best way to approach a culture--and, indeed, the human animal--is through the stomach. For this individual, The Cambridge World History of Food will be something of a bible, and the best of gifts.

A massive scholarly tome in two volumes and more than 2,000 pages, the CWHF encompasses a wealth of learning that touches on nearly every aspect of human life. (It also reveals the answers to the three earlier questions: No, French cuisine as we know it is a 19th-century development; in the 16th century, following the conquest of the Volga Tatar; ginger, in colonial Mexico.) Thoroughly researched and highly accessible despite its formidable layout, the set addresses a groaning board of topics past and present, from the diet of prehistoric humans to the role of iron in combating disease; from the domestication of animals to the spread of once-isolated ethnic cuisines in a fast-globalizing world. Of greatest interest to general readers is its concluding section--a dictionary of the world's food plants, which gives brief accounts of items both common and exotic, from abalong to Zuttano avocado.

The product of seven years of research, writing, and editing on the part of more than 200 authors, The Cambridge World History of Food promises to become a standard reference for social scientists, economists, nutritionists, and other scholars--and for cooks and diners seeking to deepen their knowledge of the materials they use and consume. --Gregory McNamee ... Read more

Reviews (11)

4-0 out of 5 stars Not quite all the world
If you are hardcore into food history this book is for you. The articles are done in a dry academic style but are absolutely full of information. Folks who are into nutritional or food anthropology will have hours of reading before them. Be prepared, the articles are long.

The food dictionary section is not as detailed as say the Oxford Dictionary of Food but it is still good.

The main complaint that may be raised is the fact that there are some foods that are ignored or not given their own specialty article. I was surprised to see only wine was covered for alcoholic beverages in great detail while a general article on "distilled beverages" covered the rest of the alcohol world. Folks hoping to find a detailed discussion on beer or other grain based drinks wil have to look elsewhere.

Do not expect any recipes. Instead, you will find academic articles on a variety of topics all related to food. It is not as comprehensive as one may think but it is very WIDE none the less. It is a monumental work and deserves a great deal of praise.

Highy recommended for the collection, but you will think that there should have been more. Buy other great reference books as well to round out your collection and your information.

5-0 out of 5 stars A Truly Awesome Resource
These two hefty volumes comprise on the most useful generally-accessible material history resources I have ever seen. It contains dozens of articles on just about every aspect of food in cultural history. The entries range from essays on what early human begins ate to essays on specific foods (Oats, Chili Peppers, Soybeans, Ducks, etc.) along with some entries on foods that are somewhat surprising (Algae, Dogs, etc.). There are entries on vitamins, on beverages, on food deficiently diseases and eating disorders. On top of that, there are articles on the foods of different regions around the world. There are entries on nutrition, on fads and on the political implications of foods. There really just aren't any angles these volumes have overlooked.

The articles are written by different contributors, so there is not much consistency from piece to piece, but overall they are well written, engaging, informative, and generally lots of fun. I can't recommend this book strongly enough.

4-0 out of 5 stars Taking a class with the editor
Argghhhh I have Kenneth Kipple for a teacher, arghhhhh. The greatest use of this book is in the bibliographies at the end of the chapts. Skip the articles and look for the books in the bibliography.

5-0 out of 5 stars Food for thinking with
Part of the dissatisfaction among some reviewers is that this book is not a light, cheerful cook-book/dictionary. For those who want something more along those lines, there are plenty of light-weight volumes that purport to tell the story of this or that cooking tradition with lots of nice glossy pictures and maybe more than three accurate facts if you're really lucky. Try Jane and Michael Stern's road trip food voyages for example.

This two volume set is not for the faint of heart. It is a book for the enthusiast and the professional food historian alike: people who are looking for the social, biological and historical context to the food they enjoy. It is not completely encyclopaedic and there are a few inaccuracies in the identification of plant names and such but these are minor quibbles in the face of the sheer comprehensiveness of the work and the undoubted scholarly care that has gone into its preparation.

I for one appreciated the early chapters on the archaeology of food. People tend to forget the time depth that surrounds eating as a human activity. This is not surprising in a modern world that emphasizes fast food over aesthetics or knowledge. It's my observation that those who are most interested in food purely as a consumable item seem to have little interest in where it really comes from. For example, one of the great tragedies of modern industrial living is the increasing absence of knowledge of or even respect for the fact that real animals died to provide you with your McChicken Burger, or your Poached Sole in Tuscan Orange Sauce.

This book is an invaluable reference. I recommend it to all my students in my Anthropology of Food and Eating class, and I myself use it all the time. The Oxford Companion to Food is also a fine volume, and while it is sometimes more useful with regard to specific foods, it is much lighter on analysis and unneccesarily flippant in places. I would recommend that you buy both the Cambridge volumes and the OCF. Together they almost completely fill the reference spot on the bookshelf of the serious student of food.

To dine well is to touch the face of God

3-0 out of 5 stars A warning note
This is a bumper book, stuffed with good articles by leading authorities in the field. As other reviewers have pointed out, this is a relatively dry volume that concentrates overmuch on archaeology and evolution (well documented elsewhere) and not enough on food history, on which there is a huge amount of misleading literature.

Sadly these volumes require a warning notice for their dictionary of plant foods (a hefty part of the book: pages 1711-1889). Evidently a last-minute attempt to widen the appeal of the book, this is woefully and grossly inaccurate. For example, pink peppercorns are wrongly identified as Piper nigrum, rather than Schinus terebinthifolius (and their mild toxicity is not noted either). Almost every entry in the directory is wrong or questionable. There is further evidence of underinvestment in editing elsewhere in the book; for example, botanical names are not consistent between chapters.

Most readers would fare much better with Alan Davidson's amusingly written, comprehensive and (above all) accurate "Oxford Companion to Food". This Cambridge volume belongs on library shelves - where it will occasionally be very useful. ... Read more

35. Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone
by Dave Lieberman
list price: $22.95
our price: $15.61
(price subject to change: see help)
Asin: 1401301282
Catlog: Book (2005-04-13)
Publisher: Hyperion
Sales Rank: 3992
Average Customer Review: 4.5 out of 5 stars
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Book Description

The debut cookbook from exciting new culinary superstar David Lieberman, host of an upcoming Food Network show, Good Deal.

Young & Hungry, an innovative new cookbook packed with simple and delicious recipes, invites people to venture into the kitchen -- farther than the refrigerator or microwave -- to create fantastic fresh food that's perfect for sharing with friends at dinner parties, brunch, or an afternoon watching football. In chapters conveniently organized by meal event, Dave Lieberman offers more than 100 easy-to-follow recipes to help readers cook effortlessly and impressively for friends and family. Helpful "Dave's Take" sidebars sprinkled throughout provide details on ingredients and tips on making things simpler or taking them to the next level.

Perfect for the Young & Hungry, sections and recipes include:

Casual Sit-Downs: Roasted Red Pepper and Leek Soup with Goat Cheese Crostini; Flash-Marinated London Broil; Grapefruit Granita

Dinner for Two: Dill-Rubbed Salmon with Caramelized Lemon Slices; Raspberry Cream Parfait
Cooking for a Crowd: Roasted Acorn Squash with Butter and Sage; Rosemary-Roasted Pork Loin with Orange-Cranberry Sauce; Tiramisu
Happy Hour!: Tropical Martini; White Sangria; Open-Faced Smoked Salmon Sandwich with Avocado and Wasabi Cream Cheese; Crostini with Sautéed Cremini Mushrooms and Garlic ... Read more

Reviews (3)

5-0 out of 5 stars Great guide for the young and culinarily challenged--like me
Good stuff. This is a really appealing book that presents recipes in an easygoing way that makes the whole cooking process less intimidating. Lieberman's casual conversational tone is a welcome break from other cookbooks that assume too much and provide too few details on the basics. My only minor gripe is that I wish more recipes were pictured. That said, try the potato chip crusted salmon or his simple burger recipe--both were hits with my fiance.

4-0 out of 5 stars Decent Recipes, Poorly Conceived and Executed Premise
`Young and Hungary' is the first book by the Food Network show host Dave Lieberman. And, like his very popular colleague, Giada De Laurentiis, has produced a weak book that is banking more on his exposure on the Food Network than on the quality of his book. And, if sales of Giada's book are any indication, this volume will probably do fairly well in spite of its limitations.

Before getting into the book, I have to say that on seeing but one of Lieberman's shows, I think he has a good talent for presenting good recipes on the tube. He has none of the giggles and tics and `you'll do better' and `look at the feeble / fattening thing you are cooking' attitude which can turn you off some other Food Network hosts. In this regard, both Lieberman and De Laurentiis are near the top among my favorites, just below Mario Batali and Alton Brown.

Basically, Lieberman threw away his advantage of Food Network exposure by giving us a book which does not stay close to his core message, has lots of mistakes, and is organized in an overly clever manner, although not nearly as stupidly clever as Tyler Florence's second book (but Tyler didn't make any stupid cooking mistakes).

Lieberman's theme of show and book is economical cooking. Cooking in season is really redundant to his primary message, as cooking in season is always more economical than buying Chilean blueberries in January for $3.00 a pint or December hothouse asparagus for $3.00 a pound. But, like the `Frugal Gourmet' of yesteryear, there is a lot of lip service to frugality but not much real dedication. Lieberman's frugality is largely based on avoiding expensive ingredients such as foie gras, truffles, porcini mushrooms, and caviar. This does not keep him from moderately expensive ingredients such as salmon, shrimp, filet mignon, and sun-dried tomatoes. There are lots of advice on how to equip a kitchen cheaply (more on this later), but no tips on buying food cheaply. I'm frankly jealous of Lieberman's taking the economy theme, as if I were to write a book on food, it would be on economic cooking, so I've given some thought to how this should be done. The first thing I would do is to give tables (graphs would be even better) of the prices over the 12 months of the leading fruits and vegetables. For those products whose quality is adversely affected by long travel (fresh corn) and hothouse upbringing (tomatoes), I would make special notes so those can be avoided as well. I would also provide some seasonal advice on meats, especially on lamb, pork, and veal. I feel Lieberman is not really taking his main theme very seriously. Seriously economic cooking is the kind Jacques Pepin's mother did when she shopped to stock her boarding house kitchen at the end of the day when merchants were willing to sell wilted goods at rock bottom prices (See `The Apprentice' by Pepin).

Regarding mistakes in the book, Jacques Pepin and Jamie Oliver and Mario Batali can afford little mistakes because the overall value of their work is so high that it is not likely to interfere with the quality of their dishes or reputations. A newbie, on the other hand, cannot afford mistakes, and to my lights, one is one too many for a first book trying to create an impression. I am comfortable with the notion that some people will not sense the same mistakes that I do but here goes.

The list of basic kitchen equipment is decent, except I would leave off the garlic press, recommend wood cutting boards over plastic, recommend heat proof silicone over plain hard plastic for spatulas, avoid calling aluminum a non-metal, recommend a Dutch oven instead of `a big pot'. I would specifically suggest cheap over `decent-quality' nonstick pans. I would NOT do the functions of a strainer and a colander with the same gadget. The other side of the coin is that Lieberman's advice on kitchen arranging is pretty good. I'm inclined to have left it at that and simply referred the reader to Alton Brown's excellent book on kitchen gear.

I think I found some of the most serious mistakes in the section on herbs and spices. It is all very well to praise fresh spices, but fresh spices are incredibly more expensive than dried spices, especially for spices which do well in the dried form such as thyme, sage, rosemary, tarragon, bay, and oregano. A bottle of premium label dried thyme costs me about $3 and lasts at least four months in a dozen dishes. A pack of fresh thyme costs $1.30 and lasts for one dish without freezing or drying myself. This means dried thyme costs me 1/5 the amount of fresh thyme, with absolutely no loss in quality of my soups and braises. At the same time, Lieberman confesses ignorance about herbs and spices and proceeds to label two herbs, bay leaves and oregano, as spices. He also fails to make the very common recommendation to buy nutmegs whole and grate them on a microplane as needed. And, why in the world would he recommend storing oils and spices near a heat source!

The book is organized by occasion rather than by course or primary ingredient. For such a short book, this is really silly, as it makes the book far less useful than simple chapters on soups, salads, meat, fowl, and desserts. My annoyance with the organization even extends to the index that lacks any reference to the word vinaigrette, even though there is a very decent recipe for vinaigrette accompanying a salad recipe. And, I think it's cheap to call a frittata recipe a recipe for an omelet. But that's me.

This is not a bad book. It's just that for the same price, you can pick up a second hand copy of `The Joy of Cooking' with 4500 recipes instead of 100.

5-0 out of 5 stars Perfect for any cook, with food that is yummy and GOOD
You gotta love this guy. Young , charming...and the man can cook. He is about to have a new show on television but I haven't seen that yet so I'll just stick to info about this book.
His food isn't generally the type that you spend all day slaving in the kitchen to prepare, so if you really enjoy the challenge of an elaborate, complicated recipe (which can be fun and gratifying in its own way), you won't find much of that here. From beet salads with goat cheese to fried fish and quick beverages, he focuses on food that befits his experience and background (he grew up cooking in his family's kosher kitchen and he went on cook economical, but gourmet, meals while at college). Most of the recipes would fit a standard American budget - and not one based on caivar and champagne, although there are some exceptions.
By the way, if you need a good gift for the college grad, forget the pen and pencil sets, the briefcases, watches and other typical grad gifts for someone starting out in life. GIve them this instead and they'll REALLY impress visitors, clients and guests! ... Read more

36. Jan Karon's Mitford Cookbook & Kitchen Reader
by Jan Karon
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0670032395
Catlog: Book (2004-10-21)
Publisher: Viking Books
Sales Rank: 96
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Book Description

Millions of Mitford fans around the world will agree—it’s easy to put on a poundor tworeading a Mitford novel. Scene after scene of the bestselling series’ colorfulcharactersenjoying tantalizing dishes can immediately start a craving. Then, before youknow it,you’ve read several pages by the glow of the refrigerator lightbulb.

Packed with more than 150 recipes from the Mitford novels and from the author’sownrecipe box, Jan Karon’s Mitford Cook-book & Kitchen Reader is loaded withtips, hints, jokes, culinary quotes, and delightful side-dish sidebarsguaranteed to start astomach rumbling. From Miss Sadie’s Apple Pie to Puny’s Cornbread, from Emma’sPork Roast to Marge’s Sweet Tea with Peppermint, beloved characters come alivethrough their own favorite recipes. Here, too, are Karon’s reminiscences of herownfamily’s food traditions and—as dessert—four stories never before published inherbooks.

Jan Karon’s Mitford Cookbook & Kitchen Reader is a charming companion to theMitford series that will have readers clamoring to bring into their own kitchensthearomas and flavors that swirl within the little town with the big heart. ... Read more

37. The Wine Bible
by Karen MacNeil
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 1563054345
Catlog: Book (2001-09)
Publisher: Workman Publishing
Sales Rank: 163
Average Customer Review: 4.61 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan's Best of 2001

Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."

The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun ... Read more

Reviews (18)

5-0 out of 5 stars A Ripe Pick!
The Wine Bible by Karen MacNeil is the perfect introduction to wine for new wine drinkers or a springboard for those wanting to explore deeper into the fascinating world of wines! Ms. MacNeil takes you through the introductory levels of wine making, wine regions and wine procedures (ie temperature, pouring, glasses, storage, etc) in a friendly teacher tone, not a snobby looking down your glass tone so often found in wine books. Her writing style is light, relaxing and friendly throughout the whole book. Each chapter is sprinkled with excellent little tidbits on everything from information on the former owner of a vineyard to what may cause your wine to take on a offensive smell! After the introductory sections, Karen takes you into each of the world's major wine producing regions giving you the skinny on their history, their terrior, their wines and some of the better producers (in the recommendation section). I am stationed in Germany and have tried four of her German wine picks, all of them were perfect! Expand your knowledge of the worlds favorite drink, raise a glass and say "Cheers!" (or Slainte`) to Karen MacNeil's Wine Bible!

5-0 out of 5 stars The Title Is Correct -- The Bible of Wine
I think "The Wine Bible" (TWB) should be the third book purchase for wine beginners (after "Wine for Dummies" and "Windows on the World Complete Wine Course"). TWB is full of good information. Of course, the first section is a must-read. Then, the sections are split into separate geographical areas and are very good and very detailed, while still being easy to read (the author's "education" background is readily apparent and helpful to the reader). I especially liked the depth of information that is presented in a friendly manner. For example, I wanted more in-depth information on Valpolicella. Most books given only a paragraph to it, if they give anything at all. Over several sections, this book probably had close to three pages (a lot of text on each page) which is about ten times the information of the competition. And no, this book is not lopsided in favor of information on Italy. That is just one example of why this book gets five stars. There are many other cases of information that other books do not contain or they gloss over. This book has a lot to offer.

5-0 out of 5 stars Tastefully written-eminently sippable
It was certainly a surprise when my wife presented me with my copy of Karen MacNeil's The Wine Bible. She had been doing some Amazon gift shopping for a friend and took the opportunity to give a gift to her husband as well. Seems she had recently attended a cooking demonstration at one of Manhattan's great restaurants, Tabla, and Tracy, the sommelier, suggested that The Wine Bible was one of the most comprehensive and up to date books on the subject. One does not digest 910 pages in a sitting, but a perusal of several known wine areas, and a careful review of the indexes indicate that this is a book to be reckoned with. You won't find every wine, but those you do are sure to please. Written with clear, unpretentious prose, this book is one you will be happy to have on your reference shelf.

5-0 out of 5 stars Exactly the book I was wanting to find
I'm not going to go much in depth about the specifics of this book since I feel other reviewers have already done that. All I want to say is that this is precisely the book I was wanting to find on wine.

I was, like possibly most people who would buy this book, not totally in the dark regarding wine; but I didn't know there was this much to know about it! Karen MacNeil does a great job of presenting a huge amount of information clearly and specifically.

The book is never boring. I managed to finish it all in a one week vacation in Huatulco Mexico (not the best place to look for the wines mentioned in the book). Got the best tan I've had in a long time!

5-0 out of 5 stars The Wine Bible by MacNeil
This book is an excellent reference for admirers of fine wine.
The author sets forth a series of distinguishing characteristics
which set apart great wine from the imitations. These particulars
are variety, integration, expression and complexity. Wines
evolve from a process of picking, crushing, fermentation,
barreling, filtering and bottling. An experienced wine taster
utilizes a systematic approach consisting of sipping, smelling,
swirling and setting apart outside influences from the
evaluation. The book provides classic wines on a country-by-
country basis. For instance, French Beaujolais wines are
described in the preferred mode of St. Amour or Chenas.
The Cote d'Or is highlighted as the most important wine in the
burgundy family. Important historical data is provided.
i.e. The Swiss are famous for their white wines.
Purchase this work if you plan to entertain a guest list
from all over the world. It is a good investment. ... Read more

38. Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
by Betty Crocker Editors
list price: $24.95
our price: $16.97
(price subject to change: see help)
Asin: 0764567047
Catlog: Book (2003-02-15)
Publisher: Betty Crocker
Sales Rank: 1862
Average Customer Review: 4.64 out of 5 stars
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Book Description

At last! This special cookbook puts flavor and choice back on the menu for people with diabetes and their families
Betty Crocker, America's most trusted friend in the kitchen, has teamed up with the International Diabetes Center (IDC)--one of the leading medical centers--to create an indispensable source of easy-to-make recipes and up-to-the-minute food and nutrition information for the growing numbers of people who have diabetes, more than 15 million of them.
Here is the first cookbook to include recipes featuring Carbohydrate Choices--the new, simplified approach to meal planning recommended by the American Diabetes Association. For people who find diet exchanges too hard, too limiting or too much work, this new method is a real breakthrough. Each of the book's 140 recipes shows the number of Carbohydrate Choices per serving, so that planning the rest of the meal is easy. From Old-Time Beef and Vegetable Stew to Creamy Vanilla-Caramel Cheesecake, the recipes are made with everyday ingredients, including sugar. No food groups or ingredients are left out, so there's no need for anyone to feel deprived or restricted to a special diet. Food exchanges are also included, making it easy for those who still count calories.
Betty Crocker's Diabetes Cookbook is also packed with expert medical and nutrition tips from Dr. Richard Bergenstal, an endocrinologist and diabetes doctor, and two registered nurses--invaluable for the newly diagnosed as well as for those who have been coping with diabetes for years. Throughout the book, real-life advice from people who have diabetes offers inspiration and great ideas on dealing with this chronic disease. When it comes to eating and living with diabetes, people need guidance and advice they can trust.
... Read more

Reviews (11)

5-0 out of 5 stars Yummy foods, good advice
The folks at Betty Crocker have done it again: given us mere mortals great, easy recipes my whole family can enjoy. The best thing about this book is that the recipes aren't made from weird food you have to hunt for; they are made from items already in your kitchen. And they are recipes anyone can eat for good health. So, if one member of your family has diabetes, the whole family can eat this food and love it.

The recipes are great, especially the desserts. And you thought you couldn't eat dessert with diabetes! The Carbohydrate Choices is a great counting device. I've never seen it in any other cookbook and I find it much easier to use than exchanges. Plus, it's not just a cookbook. There's doctor's advice and management plans inside. This book is very uplifting and practical.


5-0 out of 5 stars Betty Crocker's Diabetes Cookbook
Excellent book - Recipes that will take the boring out of healthy cooking and teach the reader how to eat healthy, limit fats, and sugars, etc.
Purchased out of need because my husband's triglyceride count and other medical tests show him to be pre-diabetic. For a beginner in counting carbohydrates, learning about all types of diabetes and meal planning for a healthier lifestyle, this book fits the need! Easy to read, hints and comments from other diabetic patients & medical advice from contributing M.D.s.

1-0 out of 5 stars So many refined carbohydrates!
I am completely baffled by this book and the reviews it has received! After only a few pages I was aghast and realized I had thrown my money away.

I am not a medical professional or scientist but all of my own personal research into diabetes and related blood disorders strongly recommend avoiding refined carbohydrates. This book is full of recipes using highly refined carbohydrates: white sugar and white flour.

I also found recipes containing an uncomfortably high percentage of calories from fat. I expected recipes emphasizing whole, low glycemic foods prepared in as close to their natural state as possible - foods that had as much of their beneficial properties (such as nutrients and fiber) intact. I was extremely disappointed by what this book had to offer and am sorry I bought it.

5-0 out of 5 stars EXCELLENT!
This cookbook is an outstanding guide!
As always- Betty got it right!

5-0 out of 5 stars At last, the book we need
I suffer from this often crippling problem, like so many others. There have been other books that promote themselves as diabetes cookbooks, but they either serve up bland recipes or are irresponsible in their ingredients. This book, however, shoulders the dual burden of wise cooking choices with good taste, and offers enough variety to satisfy. For many of us, this book is literally a life saver. ... Read more

39. Small-Batch Baking
by Debby Maugans Nakos
list price: $13.95
our price: $11.16
(price subject to change: see help)
Asin: 0761130357
Catlog: Book (2004-11-15)
Publisher: Workman Publishing Company
Sales Rank: 5753
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Book Description

Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven.

Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.

A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.
... Read more

40. Complete Book Of Fruits & Vegetables
by Francesco Bianchini
list price: $277.00
(price subject to change: see help)
Asin: 0517520338
Catlog: Book (1985-06-05)
Publisher: Crescent
Sales Rank: 527724
Average Customer Review: 5.0 out of 5 stars
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Reviews (1)

5-0 out of 5 stars A "MUST HAVE" for any Botanical Art Enthusiast or Artist
This book, illustrated by Marilena Pistoia, is an invaluable addition to the library of botanical artists or lovers of botanical art. There are 110 paintings depicting 400 plants, fruits, vegetables, herbs, and spices...all beautifully painted and reproduced. Some of the fruits are so realistic they almost make your mouth water.

The composition and combinations of the fruits and vegetables used in the individual paintings is very imaginative and complimentary in shape, form and colors.

I bought it for the illustrations but the text is very interesting and informative as well, often giving little know facts about the edible plants in our world. It is not a science book...the entertaining text is the perfect compliment to the beauty of the highly accurate and colorful representations of the paintings. ... Read more

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