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    $16.38 $11.50 list($26.00)
    1. The New Legal Sea Foods Cookbook
    $15.95 $10.29
    2. The Ultimate Rice Cooker Cookbook:
    $21.95 $13.92
    3. Fantastic Food With Splenda: 160
    $23.80 list($35.00)
    4. Spices of Life : Simple and Delicious
    $8.96 $6.55 list($9.95)
    5. Ben & Jerry's Homemade Ice
    $25.20 list($40.00)
    6. Rick Stein's Complete Seafood
    $11.53 $9.90 list($16.95)
    7. Cheese Primer
    $95.00 $72.86
    8. Ice Cream and Frozen Desserts:
    $24.42 $23.95 list($37.00)
    9. Nobu: The Cookbook
    $10.17 $9.41 list($14.95)
    10. Field Guide to Produce: How to
    $12.21 $9.00 list($17.95)
    11. The Passionate Olive : 101 Things
    $10.88 $5.99 list($16.00)
    12. The Ultimate Ice Cream Book :
    $13.57 $12.57 list($19.95)
    13. Fish: The Complete Guide to Buying
    $21.95 $13.57
    14. Kill It & Grill It: A Guide
    $21.00 $10.98 list($35.00)
    15. All About Braising: The Art of
    $8.95 $5.85
    16. Sushi: A Pocket Guide
    $13.57 $11.94 list($19.95)
    17. The Whole Beast: Nose to Tail
    18. Coconut Lover's Cookbook
    $35.00 $16.99
    19. Seductions of Rice : A Cookbook
    $14.00 $8.43 list($20.00)
    20. French Cheeses: The Visual Guide

    1. 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

    2. The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
    by Beth Hensperger, Julie Kaufman
    list price: $15.95
    our price: $15.95
    (price subject to change: see help)
    Asin: 1558322035
    Catlog: Book (2003-04-01)
    Publisher: Harvard Common Press
    Sales Rank: 6252
    Average Customer Review: 4.89 out of 5 stars
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    Reviews (18)

    5-0 out of 5 stars We use this cookbook at least 3 times a week (usually more)
    I bought a rice cooker, learned the basics of preparing rice and then wanted to expand my skills. So I bought a few cookbooks but this is the ONLY one that has recipes my whole family loves, so much so that we use it at least 3-5 times a week and never feel like we're eating the same thing.
    The recipes aren't just for rice but for all sorts of grains and vegetables and fruits as well. In fact, I'm ready to throw out my crockpot because the meals prepared in the rice cooker are much better, don't have that overcooked, stewed taste you can get with a crockpot and have all the convenience and ease that I need with my busy schedule. The directions are clear and the recipes range from the simple (plain cooked grains) to the more complex (rice with coconut and currants... or grits with cheese and spices )
    The ultimate test of a good cookbook, of course, is getting compliments and raves about the food. Every time I've made a recipe from this book, the food has been devoured quickly. We rarely have leftovers and my son's friends even make a point of looking in the kitchen to see if the rice cooker is turned on ( yes, the recipes in this cookbook are THAT good).

    5-0 out of 5 stars Everything you ever wanted to know about rice
    I love rice. I could eat it every meal. I bought a rice cooker two years ago and have used it regularly ever since, not just for plain rice but also for red beans & rice, rice with veggies, rice cooked in different liquids and with different flavorings and additions. I thought I had done it all. I picked up this cookbook thinking it would have maybe a few ideas that would be new, maybe a dozen ideas out of the 250 recipes. Boy was I wrong! There is a LOT of good information on rice in here - and this is coming from someone who used to work at a health food store & knows her rice. And every single recipe I have tried has come out perfectly. Finally I can make Indian-restaurant style basmati rice the way my husband likes it (Qui's Basmati Pilaf p. 97)! My only complaint is that I'm probably going to have to spring for a newer fuzzy logic rice cooker as some (but not nearly all or even most) of the recipes will only work with that style of cooker. Aw, shucks, I have to go shopping :)

    5-0 out of 5 stars If you use a rice cooker, this book is very helpful.
    I have been using a rice cooker at least 3x/week for over 16 years, but only to make white rice. I bought this cookbook so that I could explore other ways to use this "must-have" kitchen appliance. I think the book is well worth the price, even if you don't own a "fuzzy logic" rice cooker. There are not too many recipes that call for "fuzzy logic" cookers only. Most recipes can be done with either the "on/off" type (like I have) or the "fuzzy logic" type.

    5-0 out of 5 stars A must if you own a Rice Cooker
    After buying a Zojirushi NS-ZAC 10 rice cooker, I knew I had to buy this book. I'd checked it out from the library but there are simply too many good recipes that I had to buy it. This is the bible for anyone owning a rice cooker. Only problem is it has recipes for both fuzzy logic and on/off type machines and now I find myself wishing I had both so I could try more recipes!

    5-0 out of 5 stars WoW
    I bought this book before I purchased my rice cooker. I really wanted to prepare beans and whole grains, not just rice. I learned that I could use this appliance in many ways. It made me so excited to purchase a rice cooker. All questions are answered. You CAN use this book to prepare many healthful foods in the basic on off rice cooker. There are only a few recipes that require the fuzzy logic rice cooker. I don't think I have ever had a cookbook that was so well written and entertaining to read, or easy to follow. ... Read more

    3. Fantastic Food With Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
    by Marlene Koch, Christopher Dollbaum
    list price: $21.95
    our price: $21.95
    (price subject to change: see help)
    Asin: 1590770218
    Catlog: Book (2004-05)
    Publisher: M. Evans and Company
    Sales Rank: 98088
    Average Customer Review: 4 out of 5 stars
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    Reviews (4)

    5-0 out of 5 stars THIS IS AN AMAZING BOOK
    I came on line to order this amazing book for my friend on the South Beach Diet and was so suprised to see someone question it's accuracy because I am a Weight Watcher (points are in the book), and hate labels that lie! First of all in my copy, that I got a couple weeks back, the first recipe - Strawberry Lemonade- has the ingredients and I did not see a lot of typo's - so hers must have been a bad copy. I did find the 0 grams on the "compare" page - but it is clearly just an innocent mistake. The page highlights that Ms. Koch's Cinnamon Pancakes and Apple Butter Syrup have 11 grams of fat and then "compares" them to regular pancakes and syrup with 3 pats of butter. Since it clearly (in a box) says YOU SAVE: 9 grams of fat - along with 56 carbs, 195 calories and 7 points!!! by having hers instead of the "usual" pancakes and syrup you can see the fat grams on the high fat and sugar comparison should have been 20 (not 0). Yet, just to be sure I re-calculated several recipes with my own nutrition calculator, and they were all perfect - no errors - with accurate data and weight watcher points.
    More important - this book not only has great food - Chai Tea, Pumpkin Muffins, a bunch of great Coleslaws, Spinach Salad (with hot bacon dressing), Sloppy Joes, ice creams and even Cheesecake for breakfast - every single recipe I have made has been easy and delicious. It is the first book I have found that does such a good job cutting the fat along with the sugar and carbs and that has good recipes for everyday use (and a bunch for the holidays). I am ordering another book, and her dessert book, as soon as I finish this review and recommend you do so too. You will not be disappointed.

    1-0 out of 5 stars I was disappointed
    I bought this book because my husband is diabetic and Splenda is the most natural-tasting artificial sweetener. It appears to have been published in great haste in order to jump on the low-carb bandwagon. I returned it because it's full of errors. There are mispellings (2 on one page, one on another), nutrition information is figured wrong (a sample meal of pancakes with 3 pats of butter had zero grams of fat) and the first recipe --which I wanted to try--has no ingredients! I found these and other mistakes in just the first 30 or 40 pages. Nutrition info is very important to me and I don't feel I can overlook these errors. I can't trust what's in the rest of the book. I was really disappointed and returned the book to the store. I was also disappointed to hear that, because it wasn't a production error such as missing pages, they were just going to resell it! Don't buy this book--unless you don't mind taking a lot of chances when you cook.

    5-0 out of 5 stars Mega Kudos for Fantastic Food
    Marlene Koch did the impossible. Provided healthy recipes for everyday people using everyday ingredients. Some cookbooks with complicated ingredients and recipes just frustrated me, but Fantastic Food has me enjoying cooking again. The Asian Barbecued Pork Tenderloin is great; Spicy Orange Beef was a hit with everyone in the family and the Zesty Chicken Strips with Sweet Mustard Dip is the best in the world. The Sweet Balsamic Vinaigrette is absolutely tops. It's almost hard to believe you're cooking healthy when everything tastes so great. I have made several other recipes and intend to make everything in this book. It is truly terrific!!!

    5-0 out of 5 stars Fantastic Foods - Fantastic Book
    Marlene Koch has done it again! Another great book! Recipes are easy taste great! The Weight Watchers point is anadded bonus. I would highly recommend this book to anyone regardless of whether they are watching their weight or sugar intake. ... Read more

    4. Spices of Life : Simple and Delicious Recipes for Great Health
    list price: $35.00
    our price: $23.80
    (price subject to change: see help)
    Asin: 0375411607
    Catlog: Book (2005-02-01)
    Publisher: Knopf
    Sales Rank: 700922
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    5. Ben & Jerry's Homemade Ice Cream & Dessert Book
    by Ben Cohen, Jerry Greenfield, Nancy Stevens
    list price: $9.95
    our price: $8.96
    (price subject to change: see help)
    Asin: 0894803123
    Catlog: Book (1987-05-01)
    Publisher: Workman Publishing
    Sales Rank: 607
    Average Customer Review: 4.74 out of 5 stars
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    Reviews (76)

    5-0 out of 5 stars Add an ice cream maker for a great wedding present
    This is a terrific book, and it solved my perpetual problem of what to give people I know well enough to go to their wedding but not well enough to drop $800 on a wedding present. The recipes in this book make great ice cream. Toss in a decent ice cream maker, and you have a present that no one else will think of, that the receipients will appreciate, and one that they will use over time. (For what it's worth, I usually give the Donvier hand-turned machine because it makes dense, smooth ice cream that reminds me of gelato.)

    Anyway, about the book and what makes it so great: Ben and Jerry tell you how to make their most popular ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write clearly about how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how different they really were. (And this book taught me the secret to great chocolate ice cream taste: a pinch of salt--really!)

    If you are worried about using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, excellent recipes, and enough discussion about how to create new flavours to encourage even the most reluctant recipe-inventor to go hog wild.

    I wish there were a sequel.

    This is a great ice cream book, full of simple no cook - no wait recipes with ample illustrations to keep your mind alert. The author's sense of humor makes it a very enjoyable read, but the recepes themselves are the stars. They share such favorites as Cherry Garcia, Mocha, Health Bar Crunch, Orange Cream, Kiwi Sorbet, Cantaloupe and Oreo Vanilla.

    My only problem with this book is because it was written awhile ago, they are still using raw eggs in their most popular/recommended ice cream base. Substitute with a pasterized egg product (Egg Beaters/Better N Eggs) if you aren't sure of the freshness/safeness of your eggs.

    5-0 out of 5 stars Entertaining and Delicious!
    This is a fun recipe book, which will give you all kinds of confidence to make "designer" ice creams, with your home made ice cream maker. The story of Ben and Jerry is funny and endearing. They explain that it's almost impossible to make a truly "bad" batch of home made ice cream, and that has been my experience, too. The recipes are simple and include many of the Ben and Jerry's all time favorites. (Cherry Garcia, Dastardly Mash, Heath Bar Crunch, etc.) There is also a good explanation of the properties of ice cream - butterfat content, air introduction, sweeteners, etc. From this one ice cream recipe book, you'll be on your way to making the best ice cream you've ever tasted, and dreaming up flavors you *wish* you could get at an ice cream shop.

    4-0 out of 5 stars Great book, but update is needed
    I received a Cuisinart ice cream maker last Christmas and, while I have come up with some great ideas on my own, I was looking for some new ideas to try. This book fits that bill admirably. I have found LOTS of good inspiration here. My only complaint is that it is a bit dated in that nearly all of the recipes call for raw eggs. I wouldn't want to substitute Egg Beaters since my favorite part of the egg (and the part that adds the richness of flavor) is the yolk, which is what EB leaves out. I'm considering cooking the base to make the base a custard-base in order to get around this problem. I will use this cookbook a lot, I am sure, but hope they eventually come out with an updated version!

    5-0 out of 5 stars Wonderful Book!
    Bought this book based on reviews on the Cusinart ice cream maker! Wow, have tried the Sweet Base and the Choc. ice cream (Jerry's) so far. Excellent results! Sweet Base recipe uses heavy whipping cream. Have to say it was yummy but leaves a slick coating on the top of your mouth. Think I will adjust the heavy cream or just use whipping cream which the choc. recipe used. Didn't leave that feeling at all. Also, I used Egg Beaters in both recipes. Can't wait to try another recipe! ... Read more

    6. Rick Stein's Complete Seafood
    by Rick Stein
    list price: $40.00
    our price: $25.20
    (price subject to change: see help)
    Asin: 1580085687
    Catlog: Book (2004-03-01)
    Publisher: Ten Speed Press
    Sales Rank: 35518
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    The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.

    In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm ... Read more

    7. Cheese Primer
    by Steven Jenkins
    list price: $16.95
    our price: $11.53
    (price subject to change: see help)
    Asin: 0894807625
    Catlog: Book (1996-10-01)
    Publisher: Workman Publishing
    Sales Rank: 3603
    Average Customer Review: 4.33 out of 5 stars
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    If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S.and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful. ... Read more

    Reviews (15)

    4-0 out of 5 stars A good guide, but don't let it intimidate you
    If Anthony Bourdain's motto in "A Cook's Tour" is "Eat what the locals eat," the author of "Steven Jenkins Cheese Primer" (no apostrophe) might add the corollary, "Don't eat what the locals eat if you're not where the locals are." For one of the most important, if depressing, pieces of information in this info-packed book is that we in this country are banned, through the wisdom of our government, from eating authentic European cheeses the way they were intended to be eaten (i.e., made from unpasteurized milk). As a result, many "European" cheeses sold in the US, Jenkins tells us, are pallid and bland -- if not downright heretical -- imitations of their European namesakes. If we want to try, for example, a "real" Camembert, we'll just have to wait until we get to France.

    (Interestingly, Camembert cheese is not made in the village of Camembert, Jenkins informs us, nor is cheddar cheese made in the English town of Cheddar. Not any more, anyway. And needless to say, "real" cheddar cheese is apparently a very different thing from the mass-produced yellow bricks we find in our grocery store.)

    The cover of this book describes Steven Jenkins as "America's most opinionated authority" when it comes to cheese, and I've no doubt that's true. His opinions do in fact come through loud and clear. As with any "authority" on matters of taste, you can give his opinions as much weight as you think they deserve. There's no question, though, that Jenkins is immensely informed about his topic. And if you feel a little self-conscious carrying this Primer to your local *crémerie*, rest assured that it would still be easier than trying to memorize all the facts, tips, recommendations, and warnings the book contains.

    4-0 out of 5 stars Comte = very few small holes Emmentaler = lots of big holes
    I worked as a cheesemonger for five years, have shopped at Mr. Jenkins counter at Fairway in NYC, and have attended American Cheese Society conferences where he has spoken. When I've heard him speak, he has always admitted that there is incorrect and out of date information in this book - it was published in 1996, and since then, some cheeses that were unavailable in the U.S., or only available in pasteurized versions have become available or additionally available in raw milk versions. For example, on p. 159, he states that Bleu d'Auvergne is only made with pasteurized milk. There are versions now that you can buy in the U.S. made with raw milk and have been for at least five years.

    It's not a huge problem for a casual reader that there are errors in the book - though some of them are factual, many of them are changes caused by the growth in interest in good cheese in the U.S. Availability is changeable, and we get to eat more delicious treasures because of greater interest in cheeses here in America, which includes the promotion of cheeses by Mr. Jenkins. I've heard that he's working on a second edition, but that was a couple years ago, and a revision of a work like this is certainly a long process.

    That being said, the picture on p. 116 *is* captioned incorrectly. The text above the picture is about Emmentaler. A wheel of Emmentaler (originally from Bern, a bulging Swiss cheese with holes produced by the action of innocuous bacteria added to the curd in production and a smooth, brushed rind) is identified as a wheel of Comte (a cheese from the Franche-Comte region of France with a few small holes, and a flat, bumpy, natural brown rind, pictured on p. 114). This is obviously an editing mistake. Believe me, your average book editor is not going to be identify cheeses by sight at ten paces as a cheesemonger can. If you turn the book upside down and look closely, you will be able to read the words "Grand Cru" on the top of the cheese. It's Grand Cru Emmentaler.

    Mr. Jenkins tells us himself, "I'm opinionated about flavor and pull no punches." He is opinionated, and his likes and dislikes come through strongly. Don't decide to dismiss a cheese entirely because he doesn't like it, or accept it just because he loves it. You just can't do that with food. This is a chatty, enjoyable, conversational read, but if you want to learn about cheese, don't just read this book. Read others too, and *most importantly*, go out and meet your local cheesemonger and taste all the different types of cheese you can!

    3-0 out of 5 stars Cheese Primer
    Pity this book doesn't have clear colour photographs. The content is excellent but the edition I have looks rather badly reproduced.

    4-0 out of 5 stars As a Primer It's Great but It's Not a Bible
    I credit this book with opening my eyes to the wide world of cheese. As a true neophyte, I use this book as a starting point whenever I head out to Whole Foods to bring another cheese back to the family (sorry, The Cheese Shop in Beverly Hills is just too darned far). Do keep in mind two things about this book. One, it is a cheese primer, not the bible of all things cheese. Use it to pique your curiousity and to get ideas. Two, taste is subjective and just because a cheese expert likes something does not mean you will (and vice versa). Take Taleggio and Oka. Mr. Jenkins finds Taleggio to be sublime and meaty. I find it to be stinky and bad tasting. Mr. Jenkins finds Oka to be stinky and mediocre. I think it rocks (my wife does find it stinky, though--okay it's a bit stinky but it tastes really good). He's also dismissive of Mimolette while my whole family loves it. Not a ding against Mr. Jenkins, though, because I would not have tried Mimolette if his book had not inspired me to try everything. Just remember to take his subjective opinions with a grain of salt and you will be fine.

    5-0 out of 5 stars What have you got against Steven? This is a GREAT book!
    Evidently the reviewer whose words are displayed below has something personal against Steven Jenkins. What's the deal with that? No one in their right mind who knows and loves cheese would ever feel that way about this fabulous book. In any case, be advised that the reviewer below is flat-out wrong on almost all of the errors he cites from the Cheese Primer. I repeat: they do not exist! Not only is the cheese in the picture on page 116 indeed Compte (one of the said reviewer's "favorite" errors), but for it to be msitaken for Grand Cru Emmenthal is not only a careless, but utterly misinformed remark. As for the cheeses the anonymous reviewer (too ashamed to reveal his name!) describes as "boring" and "mundane", their very appeal lies in their ability to intensify and flourish as time goes by. Perhaps someone doesn't have the patience to wait until his cheese have arrived at the appropriate age.

    When determining the quality of fine cheese, why take the word of an anonymous reviewer rather than someone who ahs obviously worked with cheese for more than 30 years, and has travelled all over the world simply to examine it like Steven Jenkins has?! Perhaps if this reviewer's name were confident enough about his opinions to post his name, one might feel more confidence in his review; also, we Amazon shoppers could judge his credibilty for ourselves.

    In any case, Steven Jenkins' Cheese Primer, to these eyes (and nose, and most importantly, taste buds)seems to be refreshingly lucid, awesomely comprehenseive and chock-full of fromage jewels from anywhere and everywhere. A good buy! ... Read more

    8. Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing
    by MalcolmStogo
    list price: $95.00
    our price: $95.00
    (price subject to change: see help)
    Asin: 0471153923
    Catlog: Book (1997-12-05)
    Publisher: Wiley
    Sales Rank: 120956
    Average Customer Review: 4.8 out of 5 stars
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    Book Description

    This comprehensive guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service. ... Read more

    Reviews (5)

    5-0 out of 5 stars Excellent book for ice cream professionals
    Working as a dairy technician in a medium sized ice-cream-factory, I needed something to expand my knowledge on the subject. That's why I bought this book. And I was amazed: Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing really met my expectations and did a lot more. It's well written, easily accessible and thorough. A must buy for both ice-cream-professionals and enthusiasts.

    5-0 out of 5 stars Excellent description of all phases
    This book was *exactly* what I was looking for to help me get started in this business. A very broad overview of many different topics related to the ice cream business.

    As my plans are to possibly open a parlor, some of the aspects of the commercial operations were not useful to me, but it *was* at least interesting to see how the big boys do it.

    The one area that I was a little disappointed in was the business aspects of it. There were some general discussions of things to accomplish, without any real instruction in how to go about actually *accomplishing* them.

    Overall, well worth the (rather steep, I admit...) price.

    4-0 out of 5 stars Very helpful in setting up a frozen desert establishment
    This book contains invaluable information about making ice cream and gelato and about setting up and marketing the product. I was not disappointed and learned a lot.

    5-0 out of 5 stars Excellent Book very informative
    As a professional in the industry for 11 years, this by far is the most intensive book I have had the pleasure to read. Not only to those who produce ice cream, but anyone interested in the industry as a profession will find this very informative and enlightening. This was obviously written by someone who has exstensive industry knowledge and truly wants others not to make the costly mistakes one often makes in a new endever. If I had read this 11 years ago I would have saved thousands of dollars and a whole lot of misdirected time.

    5-0 out of 5 stars The source for anyone entering the business of ice cream
    This book gives the reader all the information needed to get into the business of making and selling ice cream. Along with the author's newsletters, ICE CREAM STORE NEWS and BATCH FREEZER NEWS, the reader will feel comfortable to move forward in this exciting business of ice cream. Contact the author at for further information. ... Read more

    9. Nobu: The Cookbook
    by Nobuyuki Matsuhisa, Fumihiko Watanabe
    list price: $37.00
    our price: $24.42
    (price subject to change: see help)
    Asin: 4770025335
    Catlog: Book (2001-09-01)
    Publisher: Kodansha International (JPN)
    Sales Rank: 5715
    Average Customer Review: 4.41 out of 5 stars
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    Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.

    There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson, ... Read more

    Reviews (17)

    3-0 out of 5 stars great photography, somewhat impractical
    I love the local L.A. Nobu restaurants (Matsuhisa and Ubon), and I enjoyed the book from a purely entertainment perspective. The photographs are beautiful, and I found some of the recipes to be fairly do-able. However, it is noteworthy to mention that quite a few ingredients are difficult if not impossible to find in the U.S., even at Japanese specialty markets (Nobu himself admits that he included recipes that have "many ingredients that can only be found in Japan."). These are interesting, but I don't make it to Japan often enough to be able to whip these dishes up for my dinner parties.

    Another thing I found somewhat annoying was all of the Hollywood name-dropping the book is peppered with. I don't really care which celebrities have dined in the various Nobu restaurants, nor do I care what their favorite dishes are. The fact that Nobu once made lunch for Princess Di was equally unimportant to me. The thing I really appreciated was learning more about the quality and "kokoro" (heart) that goes into some of the dishes I've enjoyed at Matsuhisa. The book definitely inspired me to go and eat there again soon!

    4-0 out of 5 stars Great food, but labor intensive
    While many of the recipes we have tried from this book have produced excellent results, it is not for the novice nor for the cook who cannot find exotic ingredients. We live in the San Francisco Bay area and must make special trips to the Asian seafood markets because the local grocer, although high-end, does not carry the exotic varieties of fish and shellfish that he uses. He does not offer suggestions for substitutions.
    The food is very good, but you can tell that this is definitely a vanity cookbook. I don't think most home chefs could use this book - it is definitely for the obsessive foodie who would go to any lengths to prepare his recipes. Good for special occasions or for those who have a lot of time and resources for foods.

    4-0 out of 5 stars Great Reference for the Experienced Cook
    Wonderful plate presentations. Recipes are more for the experienced cook. Obviously, reading and actually executing the recipes are totally different things. Procedures appear simple but technique will play a very important role in Nobu's dishes. If you're a beginner and interested in Nobu's type of cuisine, get your copy and practice, practice, practice! Ingredients are not easy to get (hard to find and/or expensive).

    5-0 out of 5 stars Nobu - outstanding recipes
    After an exhaustive search for the Spider Roll (soft shell crab roll), we discovered it in this book. The recipe is easy to follow, the photos are fantastic and really step you through the process. Nobu simplified the Japanese/Sushi cuisine enough that even a first-timer like myself found it so easy - can't wait to try other recipes.

    5-0 out of 5 stars Brilliant!!
    Almost like magic! My expectations were muted when I first tried to re-create a snapper sashimi dish we had adored at Nobu in Las Vegas, but low and behold it was the same incredible flavor. When you make something from a recipe in this book, it will taste like the dish you tried at his restaurant (assuming you can find the same quality of ingredients of course). Nobu is beyond generous to share his trade secrets with the rest of us in this gorgeous well written relatively easy to follow book. I keep it on my kitchen counter! Remember, making sushi requires time, time to develop the skills. There is no substitute for lessons and practice (along with the proper tools and most importantly the ability to acquire and discern quality sushi/sashimi fish), but this book can have you eating the genius of Nobu at home! ... Read more

    10. Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
    by Aliza Green
    list price: $14.95
    our price: $10.17
    (price subject to change: see help)
    Asin: 1931686807
    Catlog: Book (2004-05-01)
    Publisher: Quirk Books
    Sales Rank: 7734
    Average Customer Review: 5 out of 5 stars
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    Book Description

    Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating.Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again! ... Read more

    Reviews (3)

    5-0 out of 5 stars A Guide Which Accomplishes its Objectives. Recommended
    I generally expect to find one or more deficiencies in small guides like this volume from Aliza Green, so I was not surprised to find some. I was pleasantly surprised to find that the book also covered a lot more ground than I expected.

    The first positive aspect of the book is the title, 'Field Guide to PRODUCE'. It would have been easy and misleading to say it was a guide to fruits and vegetables, when many items in the book such as chestnuts and mushrooms are neither fruits nor vegetables. The book should have taken this positive title one step further and not divided entries up into fruits and vegetables. As I said, chestnuts and mushrooms are neither, and other products such as tomatoes are classified under their commercial category of vegetable instead of their botanical category of fruit.

    The next positive aspect of the book is that the only product I could not find in either a primary entry such as 'cabbage' or as an entry type such as 'Brussels Sprouts' was the truffle. I will forgive them this omission, as it is the rare megamart that even carries truffles. On the other hand, the book did include such rarities as durian, loquat, and mung beans (although I thought the coverage of mung beans could have been a bit better).

    Another positive aspect is that for produce such as apples, pears, cabbage, and tomatoes, several major cultivars are cited, with the best uses for each given.

    The single biggest use for this book would probably be to find out when produce is in season, how to choose the best specimens, how to clean them, and how to store them. I will not be searching this book for the best fruits for a particular dish, although I may refer to the properties of apples to pick the best variety for a tart. On this subject, the book is excellent. It tends to be very conservative in specifying storage times. It gives apples about two weeks in a refrigerated produce drawer, while I have successfully kept some there for two months with little degradation.

    Another use may possibly be to help identify a particular item in the grocery store. I often run across tamarind in South Asian recipes, but I would be hard pressed to describe exactly what it looks like, and most written descriptions really don't seem to hit the mark. A picture here is truly worth a thousand words. For this reason, there is probably a virtue in bringing all photographs together in a single section rather than having them accompany the article of the product. Another reason is probably because this was cheaper to publish.

    Useful aspects of many articles are things like the climates in which the plants flourish, the land in which the product was first cultivated, the origin of 'manmade' products such as grapefruit (from orange and pomelo), the scientific name, and best uses for products. I am constantly amazed at how many of our most commonly used fruits and vegetables originated in or near the Fertile Crescent formed by the Tigris and Euphrates rivers. Several alternate names like 'aubergine' for eggplant are given; however, the author would have made this feature immensely more useful by including the alternate names in the index. Great help for people scratching their heads over 'rocket' in Italian salads.

    One 'expected oversight' is the absence of cross-reference entries. Brussels Sprouts, for example is in the index, pointing to a paragraph in the article about cabbage, but there is no entry for 'Brussels Sprouts, See Cabbage' in the main text. Broccoli and Cauliflower are derived from cabbage and even have the same scientific name, yet they get their own articles. This rant is probably due entirely due to my fondness for Brussels Sprouts, so you can take it with a grain of salt. Missed opportunities are the absence of a tabular presentation of produce seasons and tables of uses versus varieties for major families of products such as apples, pears, cabbage, oranges, and tomatoes. A fun feature, albeit somewhat difficult to accomplish may have been a table or 'tree' of food preparation techniques with most useful products.

    I could add more nice things to see, but most of these would lead to a full-sized volume, loosing the utility of the 'field guide' size.

    This is a better than average book of its type. If you need something to make the best of finding, selecting, cleaning, and storing produce, this is your book. It will also help you pick the best apple for the pie and the best potato for your salad.

    5-0 out of 5 stars Carry this little book whenever you shop for produce!
    I'm a Philadelphian, like the author, and have taken cooking classes with her. She's as good a writer as she is a teacher.

    This book is pretty complete, even to including things as exotic as African horned cucumber, caltrope and yautia. Her advice on using each item is clear and specific, accesible to the rawest cooking beginner and still helpful to the expert. The pictures are beautiful, full-color photos that make identification very easy. I only wish she had ncluded more pictures of different kinds of beans, squashes, tomatoes, greens and so forth. Of course, the book might just get too big to carry to the produce vender's. At Philadelphia's justly famous Reading Terminal Market, such a book is particularly useful as the venders regularly offer all sorts of unusual produce. This lovely book will make the explorations much more fun. Anybody who goes to farmer's markets will find it useful. It's a good read, too; I've read it cover to cover.

    5-0 out of 5 stars Everyone who grocery shops should have this book
    I read about this book in the New York Times and ran out and bought it. It's an amazing resource for anyone who shops for food (aka, pretty much everyone)! As a lifelong farmers' market patron, it's great to have this resource to refer to; I keep mine in the car so it's always on hand. ... Read more

    11. The Passionate Olive : 101 Things to Do with Olive Oil
    list price: $17.95
    our price: $12.21
    (price subject to change: see help)
    Asin: 034547676X
    Catlog: Book (2005-03-29)
    Publisher: Ballantine Books
    Sales Rank: 112025
    Average Customer Review: 5.0 out of 5 stars
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    Reviews (3)

    5-0 out of 5 stars The Perfect Gift Book and More...
    This is such a perfect little book to give as a gift. I have tried two of the uses mentioned in the book--frothing oil and water for my dry skin and freezing oil in my ice cube tray for use instead of butter. Both were great! I highly recommend this book--it's filled with interesting historical facts and fun new uses to try.

    5-0 out of 5 stars Fantastic informative book!
    This book is such a treat and a great gift for any foodie!It is visually beautiful with olive colored text and lovely illustrations.The tips are surprising on how to use olive oil and the long history of olive oil compelling.

    I saw the writer speak in the bay area and she was delightful.
    She made a great suggestion to bring a copy of The Passionate Olive book(of course) and a bottle of olive oil to your next dinner party.

    5-0 out of 5 stars Great Book - Lots of Fun
    I loved this book.Lots of great information and fun to read!
    I have begun using some of the Olive Oil uses suggested in this book already and they work!Try it yourself.
    ... Read more

    12. The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
    by Bruce Weinstein
    list price: $16.00
    our price: $10.88
    (price subject to change: see help)
    Asin: 0688161499
    Catlog: Book (1999-06-02)
    Publisher: Morrow Cookbooks
    Sales Rank: 2528
    Average Customer Review: 4.61 out of 5 stars
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    Book Description

    The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

    If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

    ... Read more

    Reviews (44)

    5-0 out of 5 stars The Ultimate Addictive Ice Cream Book
    I don't usually share my thoughts about cookbooks that I buy, but I have to say that this book is truly addictive. When I first started making the ice creams in the book I stuck to the recipes that didn't require eggs. The author calls them Philadelphia style, but my family calls them delicious. All the ingredients called for are fresh. Fresh berries, fresh peaches, fresh cream. I like it that the strawberry ice cream requires so few ingredients. But my husband grew up eating frozen custard so I decided to try a few of the recipes that required a little more cooking. Beat the eggs, add the sugar, beat in some flour or cornstarch to help thicken the custard, heat the milk - it scared me at first, I'm not a great cook. But I did it. The custard was rich and smooth. Then came the fresh fruit. We're totally addicted. And it's nice knowing that there's nothing artificial going into our ice cream and frozen custards. I also like the fact that all the eggs we eat are being cooked first. After reading a few of the reviews here, I decided to try an experiment. So many people said they were staying away from the odd flavors, so I made some - sweet potato and green tea. We're hooked. They're so good. Someone else said you shouldn't add flour to ice. I made the mint ice cream recipe from this book without adding the cornstarch as the recipe called for. The ice cream was icy, grainy is what my husband called it. So I made it again just as the recipe required and it was perfect and has become an instant staple in our freezer.

    5-0 out of 5 stars Diverse array of recipes - something for everyone!
    I just got my new ice cream maker and I purchased this book and the book "Gelato!" to get started. I found this book to be my favorite of the two. It is fairly straightforward and no-frills, and it's not the type of book to sit and read in an armchair ("Gelato!" is that type of book, with a history of Gelato making and rich text and accompanying photos). But this book has several recipes (rich to not-as-rich) for the basic flavors, and offers several variations on most of the recipes (such as grapefruit-kiwi sorbet after the main recipe for grapefruit sorbet).

    Most of the recipes appear to be very easy to follow. If there is a complicated recipe, it's good bet he offers a simpler one for the same flavor, with a clear description of what the differences in your final product are likely to be. I haven't used my machine that much yet, but I have found the recipes I have tried from this book to be easy to make, with delicious results. It doesn't offer gelato recipes, but has many many ice cream, sorbet and frozen yogurt recipes. I think it will be a very useful companion to anyone's ice cream making at home.

    5-0 out of 5 stars Icy delight
    Very few commercial ice creams can stand up to homemade. Oh, I know. I have my commercial favorites too. When you make your own, however, you're in control of everything. Too sweet? Cut down the sugar a little. Too rich? Substitute half and half or milk for some of the cream. You want a flavor that doesn't come in the stores? Then it's time to bite the bullet and make your own.

    You'll find details on ice cream machines in this book, as well as the differences between (and pros and cons of) ice cream made with and without eggs, details on flavoring ice creams, and tips for making "mix-ins" (cookies, crackers, etc.) that'll stay crunchy longer. You'll even find three recipes for ice cream cones in here!

    This cookbook packs a lot of punch into a surprisingly small amount of space. Let's use Pumpkin Ice Cream as an example. Below it you have four variations listed: Pumpkin Pie Ice Cream, Pumpkin Raisin Ice Cream, Pumpkin Rum Ice Cream, and Pumpkin Seed Ice Cream. Mr. Weinstein could have done this a number of ways. He could have printed up a new recipe for each variation. He could have left them out entirely. Or he could have put the traditional paragraph of "oh, and you could try adding this, and this, or this." In the first case you pay more for a cookbook that could have been smaller. In the middle case, we would have been bereft of many extra fantastic recipes. In the last case, when we sat down to pick a recipe and make out our grocery list, we would have failed to read the last paragraph, and we'd eternally find ourselves saying "Oh, next time," without ever making the variations. So this is PERFECT. I wish more cookbooks did this. The variations are 1-3 sentence quick directions, but easy to pick out and implement. They're also listed as individual recipes in the index, so you won't have trouble finding them if you lose them.

    You'll find a fantastic array of flavors. Apple Butter Ice Cream, for instance. Avocado Ice Cream, with a Gazpacho recipe to accompany it--I guess you can eat ice cream for dinner! The Banana Ice Cream and the Banana Ice Cream Philadelphia Style (no eggs) come with a stunning array of variations. When Mr. Weinstein suggests Bubble Gum Ice Cream, he even provides the toll-free number of a company that sells bubble gum flavoring! Now that's service for you. The book also includes sorbets, granitas, toppings, and ice cream drinks.

    In all, this is the best ice cream book I've ever laid my hands on, and we have at least four such cookbooks. Mr. Weinstein has created a true treasure of ice cream creation, and deserves no less than a full five stars for his glorious work.

    5-0 out of 5 stars still the best ice cream book ev er
    i've had this book for three years and it's the only ice cream book i ever use. i have others including ben and jerry's, but so many of ben and jerry's recipes use raw eggs which is not safe. and they don't give alternative ways to cook them. mr weinstein on the other hand, cooks all of the eggs that go into his custard based ice creams and that's important. but weinstein also has recipes for ice cream without eggs which are just as rich and delicious. i've bought this book for everyone i know with an ice cream maker and i've bought it along with an ice cream maker as a gift for friends that don't have either one. i guess i'm not alone - just read the rest of the reviews here, when i say the i think this is the best and only ice cream book for sale worth having.

    5-0 out of 5 stars Great variety of recipes
    I own this book and Ben and Jerry's and I like them both. However, this one is my favorite because it is more comprehensive. It is also nicely organized by recipe. Many flavors will have recipe variations listed below the main recipe. The Ben and Jerry's book is quite old and only has a few of their popular flavors which are listed under generic names and not the names sold in stores. If I did it over again, I would save some money and only get this book. ... Read more

    13. Fish: The Complete Guide to Buying and Cooking
    by MarkBittman
    list price: $19.95
    our price: $13.57
    (price subject to change: see help)
    Asin: 0028631528
    Catlog: Book (1999-01-12)
    Publisher: Wiley
    Sales Rank: 5256
    Average Customer Review: 4.82 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. ... Read more

    Reviews (17)

    5-0 out of 5 stars Absolutely Awesome
    My husband bought this for me. It sat on the shelf unused for a couple years, because I had so many cookbooks and I knew nothing about this book. (Ok, I judged it by its cover, and it didn't look classy.) One day I made something out of it, and it was fantastic. So I made something else another day and it was incredible. This book has recipes for all sorts of fish (except tilapia, which the author says is simply a muddy-tasting fish). Every recipe I have tried tastes like high-end restaurant fare. It is now one of my favorite cookbooks and I have given two of them away as gifts.

    4-0 out of 5 stars Good reference book for fish and seafood
    I was trying to expand my cooking skills and replacing beef, chicken, and pork in my diet with fish and seafood when I picked this book up. It really helped on both counts. Bittman provides a great deal of insights and helpful information into buying fish and seafood, and made the seafood counter at the store a lot less intimidating. The recipes are not intended to create ohhs and ahhs. They are simple, yet flavorful dishes that can be whipped up in 30 minutes, in most cases. These are the kind of recipes where I can pick something up on the way home from work, and put together something tasty for the family in short order.

    Because most of the recipes are fairly simple, I would encourage readers to use the book as a base to expand ones cooking horizons with respect to fish. The recipes I tried were good, but needed a little extra to round out the flavor or give them some oomph. Unfortunately, tilapia is largely ignored by Bittman, and it would have been nice to get some recipes for this fish, which is readily available in California. Still, this book is a great addition to my cooking library.

    5-0 out of 5 stars Best General Book on Fish. Highly Recommended
    Of all the single topics on which cookbooks have been written, it seems to me that fish is the most common. It is certainly true if you look at my library, where there are seven (7) volumes devoted to fish in general, fish of a particular region, or even one family of fish such as the salmon or oysters. Not only is it a popular subject, but it is a popular subject for prominent male cookbook authors. In my library alone, there are volumes by James Beard, James Peterson, Alan Davidson, and the current volume by Mark Bittman. All of these authors are simply dripping with awards for cookbook writing.

    There are at least two different approaches one can take to a single subject cookbook. James Peterson in his books on Fish, Sauces, and Vegetables tends to take a deep look, with more details about a fewer number of recipes. Mark Bittman, in this book, tends to take exactly the opposite approach. His main selling point is that he is giving us 'more than 500 recipes for 70 kinds of fish and seafood'.

    Fitting this approach, the book is laid out very much like an encyclopedia, with all articles on fish labeled by their common names, placed in alphabetical order. Each article begins with a taxonomic section giving both common and scientific names, common commercial forms, general description, substitutions, and reference to buying tips. The scientific name may not be very informative, as a common name such as shrimp may be applied to not only multiple species, but also multiple genera covering thousands of species. The general description is also a mixed bag in that it may be anything from physical description to geographical distribution to economic importance. The most important item in this header is the 'For other recipes see:' entry. This is where you see that a recipe that is good for conch, mussels, or oysters may also be good for clams. I get some sense that the author could have exercised some restraint here. As an example, consider that while squid and shrimp share the property of being done best by cooking very quickly, I may be reluctant to apply a long cooking squid recipe, the kind Mario Batali describes as giving a 'bottom of the sea' flavor to any kind of shrimp.

    The essay introducing each named fish can vary from three pages for 'shrimp' down to three lines for 'tilapia'. The longer essays are very informative and, as far as I can see, very accurate. I can also add that they can express very strong opinions about some fish. The very short entry for tilapia dismisses the flesh of the fish as having an undesirable, murky flavor. The author gives no recipes for this poor fish and simply leaves us to consult the recipes for porgy and sea bass.

    The number of recipes per fish is roughly proportional to the economic desirability and availability of the fish. Shrimp, for example, gets twenty recipes including three different versions of curried shrimp. Other classic recipes such as crab cakes also get more than one treatment. Oddly enough, the best-known American shrimp dish, the shrimp cocktail, is not here. Not that I really miss it. The twenty recipes do seem to cover the world, with a just about right distribution of recipes from America, the Mediterranean, and the Pacific Rim.

    Most recipes are concise without being overly sparse. The list of ingredients is better than many. For example, it goes to the trouble of specifying a 'dry' white wine for a sauce and it is precise enough to say ½ cup minced parsley rather than the less precise 'handful of parsley, minced'. The procedure is clear and I have yet to find any mistakes (I cannot say the same for the equally distinguished James Peterson's procedures). I prefer recipes written with numbered steps, with each step beginning on a new line, but I prefer good recipes to bad even more, and most of these recipes seem to be better than average.

    As many, if not most of the recipes in this book are ethnic classics and not the invention of the author, the chance is good that they will appeal to those who are disposed to like the ingredients. If you don't like coconut, don't fault the author for giving recipes using coconut. Since there are so many different recipes from so many different culinary traditions, the chances that you will find something interesting to do with your lovely swordfish steak will be very high. As a food editor for 'The New York Times', Bittman has greater access to current and historical information about fish dishes than most, so the depth and reliability of the information herein is very high.

    This book is by no means a complete book of fish cookery. There are some entries for escabeche and seviche, but not a word about sushi or sashimi. Of all the books I mentioned on Fish Cookery, I may prefer James Beard for the last word on recipes from America or Alan Davidson for recipes from the Mediterranean, but Bittman has given us a book which gives a broad coverage to recipes from around the world. He succeeds admirably in achieving his goal 'to teach you how to buy good, commonly available fish, and cook it quickly in a variety of basic and delicious ways.

    Highly recommended. A better general reference for the average cook than other books in a crowded field.

    5-0 out of 5 stars a must if you cook fish
    I didn't imagine that I would want the book, "Fish", but I found myself consulting it whenever I went to the fish market. It sits on their counter. I bought things I might have never attempted to cook but that I was enticed by Mark Bittman's recipes. I now own it and use it regularly. Read his suggestion regarding tilapia. It testifies to his honesty and clarity of opinions. It did not deter me from preparing tilapia in the style of bass, but with a giggle.

    5-0 out of 5 stars Poached fish? Surely you jest, Mr. Bittman!
    I fell into Bittman's category two of potential readers: a long-time fish cooker who always cooked the same ol'-same ol'. I was a master of grilled salmon steaks; I knew the difference between wild king salmon and farm-raised; my most recent guests loved it; but eventually even the best salmon steaks become tiresome.

    Now "Dogfish poached in ginger sauce" is a new favorite, one of many. Unlike many who have given this book a great review, I don't think I have ever completed even one of Bittman's recipes EXACTLY AS GIVEN. And that's why I love it--even though I'm always lacking one ingredient or another, he encourages intelligent flexibility, as in (re the cited recipe) "Don't hesitate to make this dish even if you don't have stock; it will still have plenty of flavor." You gotta love his attitude. And for the record, my version, made with Swanson's chicken broth and twice the ginger, was superb.

    Comprehensive, clearly-written--what's not to like? I give the guy a thumbs-up. ... Read more

    14. Kill It & Grill It: A Guide to Preparing and Cooking Wild Game and Fish
    by Ted Nugent, Shemane Nugent
    list price: $21.95
    our price: $21.95
    (price subject to change: see help)
    Asin: 0895261642
    Catlog: Book (2002-05)
    Publisher: Regnery Publishing
    Sales Rank: 8891
    Average Customer Review: 3.82 out of 5 stars
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    Book Description

    Ted Nugent likes to say, "You can't grill it until you kill it." Well, even if you don't kill it personally, now you can grill it just like the Nuge. In Kill It and Grill It, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

    And while Ted doesn't buy his meat wrapped in plastic, there are plenty of recipes to tide you over when the hunting party comes home empty handed. Ted has a recipe for every meal and every occasion.

    Kill It and Grill It is essential for the kitchen library-and compelling entertainment as only the Nuge can deliver. Ted Nugent has released 29 recordings and sold over 30 million albums. He is the author of the bestselling God, Guns, & Rock 'n' Roll (Regnery, 2000) Renowned as one of the world's leading guitar showmen, he is equally well known as a lifelong outdoorsman. Nugent is Editor/Publisher of Ted Nugent Adventure Outdoors magazine, has a weekly column in the Detroit News, and is a regular guest on top-rated programs such as Larry King Live, Tom Snyder, Politically Incorrect, and Rush Limbaugh. He lives with his wife and children in Jackson, Michigan. ... Read more

    Reviews (11)

    4-0 out of 5 stars I'm Goin' Lookin' For Some Bear!!!
    I bought this cookbook for three reasons. First, my effort to become a vegan met with predictable failure. No matter how I prepared my vegetarian dishes, they still tasted bland and made me feel like the grass-chewing cow I was constantly thinking about eating. Second, I liked the cover of Ted and his eye-pleasing wife Shemaine (coincidently, Shemaine is the name of one of my neighbor's poodles who my bulldog (Colonel) keeps harassing). Anyhow, I liked the cover of those two delightful carnivores posing with their tools of the trade. Lastly, I've been looking for a good game cookbook. I don't do a lot of hunting, but when I do I'm often perplexed about how to prepare the venison (I have yet to kill a bear or some of the more exotic animals for which this book has recipes; as a side note: I believe I can eliminate the duck problem in my backyard and also prepare a delicious dish for my neighbors with plenty of scraps for their new puppies). This great cookbook covers all the details you need for making a meal out the game you've dispatched and the recipes look delicious and fairly easy to follow. The writing style is a strange combination of puerile, amusing, and informative--and it works! I am very glad to have this cookbook in my kitchen and plan to put it to use the next time I put my hunting rifle to the test! Most Definitely Recommended. Hoppy Hunting!!

    5-0 out of 5 stars Best Wild Game Cook Book
    The recipe's are great and the anecdotes provided by Ted and Shemane make this the most enjoyable cook book I've read. This is definitely not Julia Child.

    5-0 out of 5 stars Small but packed with useful information
    What sets this book apart from other hunting and cook the kill books is its coverage of self-reliance and wholesome nutrition of wild game that more people should be aware of. This isn't a go out and kill for fun, and act like a jerk book. Its well thought out and for many like myself who live in rural, hunting areas a must own book.

    And if I do say so myself it reminded me so much of all my late Father taught me about being personally responsible for what I ate. That wild game is healthier and that the quest is almost spiritual in nature, and that a quick clean kill is the obligation of the hunter. As is proper dressing out of the animal and NO waste!

    Now I will ad that I am even a bigger fan since seeing Mr. Nugent on two shows the past few months. One was with his daughter where he was discussing his conservative values and one was with Sean Hannity (Fox channel) at the July 5th 2004 Freedom Concert which is a non-profit organization that provides scholarships to the children of American military personnel killed or permanently disabled in action.

    Ted Nugent walks his talk which is a must for me!

    1-0 out of 5 stars Really good
    very good if you are a into looking at pictures of a dumb hillbilly and his guns posing beside slaughterd beasts.
    I aint a hippy and I eat meat but this Ted Nugent should run for president or have a hunting accident and get a photo of it. I would pay to see that.

    4-0 out of 5 stars A Man's Cookbook
    As my husband loves to hunt wild boar and wild duck, I bought this book for him as a farce. However, it has turned out to be one of the best purchases I've made. We both were at a loss as how to clean, store and cook either until "Kill It and Grill It" came along. This is the only cookbook I've bought that my husband hasn't complained about. It is an entertaining read as well. ... Read more

    15. All About Braising: The Art of Uncomplicated Cooking
    by Molly Stevens
    list price: $35.00
    our price: $21.00
    (price subject to change: see help)
    Asin: 0393052303
    Catlog: Book (2004-10)
    Publisher: W. W. Norton & Company
    Sales Rank: 420
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    Braising--cooking food slowly and at low temperatures in a closed pot with a little liquid--produces deeply flavorful food. Molly Stevens's All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds--from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as good or better the next day, and Stevens supplies advice for second-day service. Included, too, is an "Opinionated Pantry" which, besides exploring relevant ingredients, expresses Stevens's ongoing commitment to using only the best and freshest available.

    Throughout, Stevens's offers sensible, rewarding counsel. "If it comes down to a matter of cooking or not cooking dinner for your family," she says, "I recommend buying commercially raised chicken [as opposed to locally produced or other naturally raised poultry]. Make a satisfying home cooked meal, and sit down and enjoy it with your family."In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you."--Arthur Boehm ... Read more

    16. Sushi: A Pocket Guide
    by Minori Fukuda, Kit Shan Li
    list price: $8.95
    our price: $8.95
    (price subject to change: see help)
    Asin: 0811845044
    Catlog: Book (2005-05-01)
    Publisher: Chronicle Books
    Sales Rank: 38116
    Average Customer Review: 3.0 out of 5 stars
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    Book Description

    For the uninitiated, sushi restaurants can be intimidating. But no more. Just like its irresistible predecessor Dim Sum, Sushi can be tucked into a purse or pocket for instant-expert reference. Fifty of the most popular sushi items are presented as colorfully as a Japanese restaurant's display case with clear photographs for easy identification, descriptions of flavors and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual sushi items (blowfish, anyone?), Japanese foodophiles can take it easy by ordering the crowd-pleasing California Roll, or go for broke and sample uni (sea urchin), an acquired taste, but a favorite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of out-of-the-ordinary ingredients, Sushi is the definitive guide to one of Japan's most intriguing culinary specialties. Itadakimasu! (enjoy). ... Read more

    Reviews (1)

    3-0 out of 5 stars A good primer but....
    I got this book based on a recommendation from the Washington Post. It's small (actual pocket size) and sturdy.I found it a bit hard to open all the way. The first 20 pages or so list sushi etiquette and tells what is happening behind the sushi bar.The next 50 pages is the part of the book that let me down the most. There is only one piece of sushi per page with a picture, the japanese spelling and pronounciation, the 'dumbed down' definition, and a brief description.The book also mentions if the piece is vegetarian or if it has been cooked.
    It covers most of the sushi that I have had in my lifetime (I'm fairly adventurous) and not too much else.I think the book could have been made less than an inch bigger so that two pieces could fit on a page.
    It's a pretty good book, but I think it could have been more in depth.If you don't know anything about sushi, it's a good start.I think if you've been to the sushi bar half a dozen times, then you probably won't get too much use of it. ... Read more

    17. The Whole Beast: Nose to Tail Eating
    by Fergus Henderson
    list price: $19.95
    our price: $13.57
    (price subject to change: see help)
    Asin: 0060585366
    Catlog: Book (2004-03)
    Publisher: Ecco
    Sales Rank: 11600
    Average Customer Review: 4.89 out of 5 stars
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    Book Description

    The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

    ... Read more

    Reviews (9)

    5-0 out of 5 stars Happy ingredients, happy food, happy reading
    Even if I never cook a single recipe from this book, I will treasure it for Fergus Henderson's voice. "Find the happiest tomatoes you can." The writing is charming, and most encouraging for those of us who love to eat the odd bits but never cook them. And not only the odd bits -- many of the recipes for the more usual parts and for accoutrements sound wonderful, too.

    5-0 out of 5 stars Extraordinary Book Extraordinary Chef
    This book is centuries behind its time and years ahead of its time-a great book for anyone who cares about food, cooking or eating. Thank God for Henderson's work and craft. He's a marvel. More people in the United States ought to be familiar with his work. I hope this book is just the beginning.

    5-0 out of 5 stars Great Modert Treatment of Very Old Techniques. Outstanding
    Fergus Henderson, the chef author of this book subtitled 'nose to tail eating' is a cult hero among foodies and among heroes of foodies such as Tony Bourdain, who writes the introduction to this new edition and Mario Batali, a major advocate himself of using the whole animal.

    For several reasons, this book is likely to have little to no value to the average person who cooks and who may refer to a cookbook now and then. The recipes commonly use ingredients that are simply unavailable outside better butcher shops and farmers' markets. The recipes also commonly use techniques that are the antithesis of fast cooking and low fat cooking. There are some recipes that literally require up to two weeks to complete.

    The true audience for this book aside from culinary professionals are those who religiously watch Alton Brown's 'Good Eats' , read John Thorne's books and newsletter as if they were gospels, and study books by Paul Bertolli, Eric Rippert, Judy Rodgers, and Jeremiah Tower for subtle new techniques to squeeze the last ounce of value from their primo materia.

    Just to be sure it is clear to you what this book is all about, it's primary subject is preparing in a cuisine absolutely everything but the oink, as the saying goes, from a pig and other animals. To this end, the author presents us with recipes for pig's head, pigs jowls (Mario Batali's favorite guanciale), pig's ears, pig's tail, livers, hearts, tongues, and the most beloved stomach as used in preparing the old Scottish classic, haggis.

    If this were the limit of the author's novelty, there would probably be little interest in the book among chefs. The author pushes this point of view to cover culinary techniques which are either not commonly used by the average chef and which are generally unknown to the average cook. The two best-known methods are brining and preserving in oil as in a comfit. Brining has probably become much better known among American foodies thanks to the efforts of Alton Brown and Shirley Corriher. It is a method of soaking meat in a solution of salt, sugar, and aromatics to impart moisture to the meat. Creating a comfit involves storing meat in fat rendered from the meat and fatty parts of the animal from which the meat was taken. The method is best known as a method for preserving duck legs, but it may be applied to many other meats. The author applies both techniques to a wide variety of foods.

    If any part of this book may have use to the average reader who takes cooking seriously, it would probably be the author's lessons on the creation and use of stocks. Unlike chefs at the cutting edge of American haute cuisine such as Judy Rodgers, Henderson's stock techniques are beautifully simple. He does recommend the uncommon method of creating a raft to clarify stocks. I have not seen this method used outside of Culinary Institute of America texts, but the author presents it so simply that one need have no fear that it is too complicated for them. That is not to say it does not take time. This is an example of why the nonprofessional will want to read this book. It is just chocked full of unusual techniques, some as simple as they are unexpected. The author goes against a tidal wave of preference for the Italian flat leafed parsley and chooses to use curly leafed parsley in most recipes including an utterly simple method for flavoring salt with the herb and adding it to a simple sauce.

    While the focus of the book is on meat, it does cover the very typical range of dishes with chapters on Stocks, Soups, Salads, Starters, Main Dishes (mostly the odd body parts are here), Birds and Game, Fish and Shellfish, Vegetables, Sauces, Puddings, and Baking. The refreshing iconoclasm extends even to the discussion of routine sauces where the author is clear to all that aioli is NOT mayonnaise with garlic, but a thing onto itself. He probably also breaks a few hearts by mixing olive oil for both mayonnaise and aioli in a food processor.

    The book should also be a treasure for armchair foodies who get no closer to a Garland range than a read of reviews in 'Cooks Illustrated'. This chef has a way with words. You may almost think of him as a literate Jaime Oliver who suggests you put terrines 'in the fridge for 24 hours to allow it to find itself'. I sometimes find it tedious to read even good recipes. There is no such problem with this book.

    Highly recommended read for all professionals and foodies. Great source of ideas, even if you never make any of the recipes.

    4-0 out of 5 stars fantastic
    After having the most fantastic meal at St. John, I was compelled to buy the book. Although some of the recipies may seem a bit strange, there certianly are enough recipies that the adventurous home cook can try. I'm really looking forward to trying the "Roast Bone Marrow and Parsley Salad".

    5-0 out of 5 stars Aw, shucks...
    I might just be a regular old cook at a regular old restaurant, but I, too, have been a fan of St John and Fergus Henderson since I first had crispy pig's tails there. But, as great as this book is, let me encourage people to seek out Hugh Fearnley-Whittingstall's River Cottage Cookbook. Same new-old British farmhouse fare, some very very good writing (think a british John Thorne) and he not only tells you what to do with all manner of pig parts, he tells you how to raise your own pig! Nose to tail and soup to nuts all in the same book! ... Read more

    18. Coconut Lover's Cookbook
    by Bruce Fife
    list price: $16.00
    our price: $16.00
    (price subject to change: see help)
    Asin: 0941599590
    Catlog: Book (2004-04-01)
    Publisher: Piccadilly Books
    Sales Rank: 51371
    Average Customer Review: 5 out of 5 stars
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    Book Description

    If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognize coconut as a marvelous health food.

    Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil.

    This book contains nearly 450 recipes with a mixture of both vegetarian and nonvegetarian dishes to choose from. You will find recipes for creating savory main dishes, appetizing side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream.

    Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.

    Coconut is ideal for low-carbohydrate diets because it contains very little effective (i.e., digestible) carbohydrate. It consists primarily of indigestible fiber and, therefore, is a healthy and tasty low-carbohydrate, high-fiber food. The milk, cream, and oil are also low in carbohydrate and give foods a rich creamy taste and texture that is both healthy and delicious. ... Read more

    Reviews (1)

    5-0 out of 5 stars Packs in both sweet and savory recipes
    Fans of coconut will find Coconut Lover's Cookbook by Bruce Fife to be a compelling little guide which packs in both sweet and savory recipes for use of the coconut, from healthy blender drinks to main courses, biscuits and breads, and desserts. No photos, but the easy dishes don't require them, while the range and variety of coconut dishes will delight coconut enthusiasts. ... Read more

    19. Seductions of Rice : A Cookbook
    by Jeffrey Alford
    list price: $35.00
    our price: $35.00
    (price subject to change: see help)
    Asin: 1579651135
    Catlog: Book (1998-10-01)
    Publisher: Artisan
    Sales Rank: 74124
    Average Customer Review: 4.71 out of 5 stars
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    Chinese stir-frys, Spanish paellas, Japanese sushi, Indian thorans, Thai salads, Turkish pilafs, Italian risottos, Senegalese yassas, American gumbos: if rice isn't the heart and soul of all these diverse dishes, rice can be found piled right there at the side of the plate, or in a bowl. To say that Alford and Duguid, authors of the award-winning Flatbreads and Flavors, deliver the world of rice is much too simple an understatement. Your days of buying one rice to serve all purposes will end with even a cursory reading of this lovely book.

    The authors are photographers as well as writers, but their greatest skill may be to travel the world at the level of the culture they visit. They seem able to drop away from Western culture and hunker right down with rice vendor or cook, no matter where.

    Seductions of Rice opens with all the basics of rice, everything a reader would want to know and then some. Then on to the cultures of rice: Chinese, Japanese, Thai, Indian, Central Asian, Mediterranean, Senegalese, and North American. Recipes either made from rice or to accompany rice range from Chinese Congee to Thai Green Papaya Salad to Japanese Quick Morning Miso Soup to South Indian Lentil Stew to Cuban Black Beans to Mexican Green Rice.

    And in between? The authors fill in all the space between these diverse grains of rice with traveler's tales from the road. It is a luxurious book, a delicious book, a ripe combination of travel and taste. You leave off thinking that the world must be the shape of a rice ball. --Schuyler Ingle ... Read more

    Reviews (14)

    5-0 out of 5 stars Part photo essay, part travelogue, part cookbook, all rice
    My daughter tells me not everyone has at least four kinds of rice as pantry staples; I tell her they should - and this book gives them reason to.

    This has the most comprehensive inventory of rice types that I have seen. For example, I have only recently found a source for red rice; this book distinguishes between Thai red rice, mahogany rice, Bhutanese red rice, Himalayan red rice, South Indian red rice, South Asian red rice, Vietnamese red cargo rice and Wehani. Reading the differences, even without knowledge of what red rice I bought, allows me to adjust the recipes conservatively so that I don't over-cook, over-power or otherwise mutilate my find.

    The recipes are well chosen; many of the recipes are not rice recipes but dishes to accompany rice. This gives the book a greater range than its title might imply. The stories of learning the worldwide recipes on site add to the enjoyment of the recipes; they provide a travelogue of the search for new rices and rice uses. They are accompanied with excellent photographs of growing, harvesting, and cooking rice.

    Recipes come from Italy, Mexico, Japan, Turkey, Thailand, India, China, USA, Senegal, Persia, Jamaica, Spain, Uighur (Russian-Chinese border). There is an index by the geographic region which allows the book to serve as an ethnic cookbook.

    This is a cookbook to read and to use. I definately recommend it.

    3-0 out of 5 stars No pictures of the recipes!
    This book is beautiful and informative, and full of color photographs. However, only a few of these photographs are of the finished dishes themselves. You'll see people in markets, rice paddies, rice for sale, landscapes, fish, vegetables, etc. The few photographs of dishes are on the cover and in a small section in the middle of the book. The caption under the photograph refers to the page with the recipe, but not vice versa, so the recipe does not lead you to the picture. Of approximately one hundred recipes, only about 25 have photographs of the finished dish. Also, about a third of the recipes don't feature rice itself, but are of dishes to be eaten with rice. I was looking for a book with lots of recipes using rice, and with color photos of the finished product. This book is not exactly that. There is a great recipe for tofu with tomatoes and coriander (where's the rice?), the rice-stuffed grape leaves are good as well. There is a lot of information about rice as a crop, different kinds of rice, etc.

    5-0 out of 5 stars Fantastic!
    This book is a combination of excellent travel narratives, photo-essays, and recipes. Most delicious are the fried rice recipes and the dipping sauces. Definitely a pleasure to peruse and also to utilize for simple dinner recipes with complex and authentic flavors. Some of the ingredients are difficult to find in typical grocery stores, but may be found in tiny international markets. A must for lovers of Chinese, Japanese, and Indian cuisines.

    5-0 out of 5 stars Amazing book--great read, great recipes
    Obviously, don't buy this book if you don't like rice or starch. But that being a given, this is a wonderful book to read and to cook from. I bought a paperback in a store for about twice this price, so this is a great value and would make a fabulous gift. One of the previous reviewers who noted that nowheres near all of the recipes in this book actually _include_ rice was correct--they don't. But the authors talk in their introduction about how their book is meant to be a cookbook for those who eat rice at every meal--how you go home, start cooking rice, and then decide what to eat with it. That said, there are many recipes here that make fast, tasty meals when combined with rice. Must-try recipes include Thai sweet rice cakes and Chinese-style summer stir-fry (to eat with rice).

    3-0 out of 5 stars No instructions for using a rice cooker :-(
    Beautifully put together book, but my main complaint is that there are no instructions for using a rice cooker. The authors talk about how they used one for a year and were quite happy with this technique, but preferred using the saucepan method. That's all well and good, but some of us don't have the time or patience for that. ... Read more

    20. French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France
    by Tomoko Yamada, Yohei Maruyama, Kazuko Masui
    list price: $20.00
    our price: $14.00
    (price subject to change: see help)
    Asin: 0789410702
    Catlog: Book (2000-10-01)
    Publisher: DK Publishing Inc
    Sales Rank: 10684
    Average Customer Review: 4.73 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    A mouth-watering guide to more than 350 cheeses from every region of France, this definitive reference captures a vast array of savory fromages. Designed for both amateur enthusiasts and serious gourmets, this easy-to-use book enables readers to appreciate the flavors and the process of cheesemaking. Organized alphabetically, each cheese, its seasonal availability, regional origin, and properties are described concisely and clearly. Accompanying the entries are invaluable photographs of the cheese in its various states, both outward bulk and sliced through, for easy identification. In addition, every listing offers wine recommendations by international connoisseurs Robert and Isabelle Vifian, and includes tips for storing, serving, and sampling. To meet the needs of vacationing Epicureans who wish to truly taste the flavors of France, a detailed region-by-region listing of cheese producers, shops, and markets is featured. Additional chapters focus on the origins and history of French cheese, and follow the cheesemaking cycle throughout the year. A special glossary of French terminology related to cheese and its production is included. From recognizing more than a dozen blue cheeses to enjoying fromage frais, this book is an ideal quick reference to selecting and identifying French cheeses at home, in your local cheese shop, or, better yet, while traveling in France. ... Read more

    Reviews (11)

    5-0 out of 5 stars Not just a handbook - a cultural record
    French and Italian cheese experts are not easily impressed but here is a book that even they are getting excited about. The quality of the photography and reproduction are unsurpassed and is complemented by the expertise displayed in the content and presentation of the accompanying information. This is not just a hand-book, it is an historical and cultural record. If the bureaucrats have there way, then the export of most of these unpasteurised cheeses will be banned so, for those of you who love real cheese but cannot get to Europe to eat the ones they make there, buy this book and drool!

    4-0 out of 5 stars A handbook. Beautiful and informative, but hard to use.
    If you know something about French Cheese, and don't mind poring through the whole book to search out generic information, such as the basic cheesemaking processes, you will find this book rewarding. If you are looking for an introduction and recommendations for where to start, this book won't help. The photos are beautiful, and the desriptions of the individual cheeses are very authoritative and complete. But, the bewildering array of cheeses in this book will not help you much as you stand before the cheese counter in the better French supermarkets or your favorite fromagerie trying to choose which of the 500 or so cheeses to eat with today's meals.

    After living in France for three months, I now can appreciate what this book offers. But, in addition to the "field guide" type of descriptions, I would have appreciated some help in learning how to buy and store cheese (such as why the softer cheeses should be stored on a bed of straw in the shops).

    There are delightful snippets of information included, or should I say buried, throughout the book, and the photos are truly wonderful. But, for anyone getting started, I would choose a book such as "Cheese Primer" by Steven Jenkins.

    4-0 out of 5 stars For reference more than "reading"
    Living in France, I am always making the acquaintance of cheeses I had never before known existed. I always scurry to find this book, and look up the tasty morcel I've just consumed. It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time. Put it on your shelf next to your dictionary and thesaurus; it's that useful!

    4-0 out of 5 stars A great reference
    As mentioned in previous reviews, this book does a great job of referencing hundreds of cheeses from France, providing photographs, descriptions, and wine recommendations. In these areas, it does a fantastic job. I've learned a lot reading it and I can't wait to take it with me on my next trip to France.

    I wish the book gave more guidance on the tastes of the different cheeses and how you might select them. For example, if I like Brie and wanted to try a different nice mellow soft cheese, what might be recommended? This book isn't organized to help answer questions like that.

    Overall, an important book for anybody serious about cheese.

    5-0 out of 5 stars WOW
    I collect field guides and what attracts me to some is the clever layout and design. This volume is in a class by itself. And the text was so informative that i could not put it dowm.
    Should receive 6 stars out of 5. ... Read more

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