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$15.30 $13.99 list($22.50)
181. Sushi American Style
$10.17 $6.99 list($14.95)
182. Rotisserie Chickens to the Rescue!
$14.95 $3.50
183. Quick from Scratch Pasta Cookbook
$11.01 list($12.95)
184. The Culinary Couple's Creative
$19.95 $1.14
185. The Amazing World of Rice: With
$19.34 list($75.80)
186. Williams-Sonoma Complete Pasta
$54.95 $51.48
187. The SPICE Book
$13.97 $13.65 list($19.95)
188. The Complete Venison Cookbook
$15.61 $13.95 list($22.95)
189. Grassfed Gourmet Cookbook
$23.10 $20.96 list($35.00)
190. The Olive Harvest Cookbook: Olive
$8.39 list($17.95)
191. Smoke & Spice: Cooking with
$24.95
192. The Complete Garlic Lovers Cookbook
$12.89 $12.85 list($18.95)
193. Marinades: Dry Rubs, Pastes and
$31.50 list($50.00)
194. Cheeses of the World
$19.98 $12.64
195. The Essential Rice Cookbook (Essential
$14.93 $4.39 list($21.95)
196. Dressing & Cooking Wild Game
list($28.00)
197. The Stonewall Kitchen Cookbook
$13.57 $11.94 list($19.95)
198. Betty Crocker Dinner Made Easy
$11.53 $7.05 list($16.95)
199. Lemon Zest : More Than 175 Recipes
list($14.99)
200. Cooking with the Chicken Man

181. Sushi American Style
by TRACY GRIFFITH
list price: $22.50
our price: $15.30
(price subject to change: see help)
Asin: 1400051037
Catlog: Book (2004-07-20)
Publisher: Clarkson Potter
Sales Rank: 54939
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182. Rotisserie Chickens to the Rescue! : How To Use the Already-Roasted Chickens You Purchase at the Market to Make More Than 125Simple and Delicious Meals
by Carla Fitzgerald Williams
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0786888040
Catlog: Book (2003-09-10)
Publisher: Hyperion
Sales Rank: 31996
Average Customer Review: 5 out of 5 stars
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Book Description

More than 125 easy and delicious recipes using America's favorite new "ingredient" -- the rotisserie chicken.

Rotisserie chickens are one of the fastest-selling items in markets across the country -- the latest figure shows annual sales of over 750 million. They're everywhere! Plump, juicy, and reasonably priced rotisserie chickens are selling like crazy at supermarkets, warehouse clubs, takeout restaurants, and deli cases. And when you have a rotisserie chicken, you have possibilities. Rotisserie Chickens to the Rescue! unleashes the potential of these deceptively humble birds. The book shows how these ready-to-eat treasures can quickly become the springboard for creating anything from appetizers and sandwiches to soups and main courses. Novice and experienced cooks alike will savor the simplicity of these delicious recipes.

Among the scrumptious dishes you will find are:

-- Spice Island Turnovers with Pineapple Mango Dipping Sauce
-- Creamy Wild Rice and Leek Soup
-- Lickety-Split Chicken Lasagna
-- Country Chicken Pot Pie
-- Chipotle Chicken Club Sandwich, and much more! ... Read more

Reviews (2)

5-0 out of 5 stars I Love this Book
Dressing up a rotisserie chicken has never been easier. I made the salsa-stuffed bell peppers with chipotle sauce for friends last weekend. Delicious. And the leftovers held up nicely in the freezer. The chipotle sauce is also a winner with fajitas. The book is quite well written. Instead of just flipping through the recipes, I actually read all the front section about stocking the pantry and cookware. Definitely something to slip into the box for all those June brides.

5-0 out of 5 stars Fast and fabulous!
With our hectic schedules, dinner often falls on me, (the least talented cook in the family). I have made dozens of these easy to follow recipes to rave reviews from my teenage crew with only around 30 minutes prep time. The wide range of recipes --from Indian to Mexican flavors--has allowed me to produce a lot of variety in a household that eats a LOT of chicken. A very practical answer to the "What's for dinner?" dilemma. ... Read more


183. Quick from Scratch Pasta Cookbook
by Food & Wine Magazine
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 0916103668
Catlog: Book (2001-09-01)
Publisher: American Express Food & Wine Magazine Corpora
Sales Rank: 508492
Average Customer Review: 5 out of 5 stars
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Book Description

"This...gives me more serving ideas than I thought possible...each dish is temptingly illustrated."--Jacques Pépin. Versatile and sure to please, pasta is also one of the fastest meals to prepare. From updates of traditional Italian, Asian, and American recipes to innovative combinations, these dishes will delight and surprise. Try a quick version of that old favorite, macaroni and cheese. Or, dig into boldly flavored Baked Ziti with Pesto, piquant Curried Chicken with Apple over Vermicelli, refreshing Rotelle and Shrimp with Yogurt Dill Dressing, and a summery Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese. There's a handy pasta wheel for easy substitutions, ideas for customizing each recipe, indexes of seasonal and vegetarian pasta, and clever, delectable ways to use leftovers. Wine suggestions, too!
... Read more

Reviews (2)

5-0 out of 5 stars Great!
This cookbook is easy to follow and the recipes are really good. It gives some different recipes to add to your pasta repertoire, rather than the usual red sauce. I like this book so much, I've bought it and given it as a gift several times. The bolognese recipe is awesome!

5-0 out of 5 stars Best Pasta Book EVER!!!!
I love this book! It is so well done. All recipes are quick, easy and beautifully photographed. You will feel like a gourmet every time you make one of the recipes! Each recipe also has a wine suggestion. This is great for trying new wine pairings with your meals. All recipes are so easy that anyone can make an impressive meal. ... Read more


184. The Culinary Couple's Creative Colitis Cookbook
by Denise Weale, Ross Weale
list price: $12.95
our price: $11.01
(price subject to change: see help)
Asin: 0965623904
Catlog: Book (2002-11-22)
Publisher: Front Burner Publishing, Inc.
Sales Rank: 230844
Average Customer Review: 2.57 out of 5 stars
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Book Description

100 easily prepared low-fiber, non-dairy recipes for those with IBD, ulcerative colitis, and Crohn's disease. ... Read more

Reviews (7)

2-0 out of 5 stars disappointing
it's really small and of poor quality. The recipes are very basic. How many times do they have to write how to make BREAD? (with one ingredient different in the recipes?)

Well you could use this if you have never cooked , it has some basic recipes, but for colitis...gna.

1-0 out of 5 stars Disappointing
This book was not worth the money. The pages looked and felt like they were xeroxed, very thin and flimsy. Most of the recipes had ingredients that most with Crohn's or Colitis could never eat! There were a lot of meals that included dairy and too many spices. It seemed to me that these people had limited knowledge of IBD's before they put together this cookbook. If you want IBD friendly recipes, use normal recipes and substitute the necessary ingredients, don't buy this book!

2-0 out of 5 stars A little disappointing
I was a bit disappointed with the presentation of this book. I liked the spiral-bound design, but the pages are printed on paper similar to xerox stock. They could've laminated the pages or at least used card stock. I am afraid that the book will be ruined after a few uses. The recipes are ok, however, I would've liked to see more dairy-free recipes. Many of the recipes use soy milk or soy cheese as a substitute which you could do with any recipe. I didn't need a special book to tell me that.

1-0 out of 5 stars Not very impressive
This is a tiny little book, I was not at all impressed with the list of recipes. I think you can find IBD-compatible recipes in most magazines and you can substitute dairy products for non-dairy products. This book is really not worth the price I paid for it.

5-0 out of 5 stars Very helpful book
I gave this book to my brother for Christmas -- he has colitis and has been on a very limited diet. Since he loves to eat good food, this cookbook has given him a lot of ways to make his restricted diet more palatable. We highly recommend it! ... Read more


185. The Amazing World of Rice: With 150 Recipes for Pilafs, Paellas, Puddings, and More
by Marie Simmons
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 0060938420
Catlog: Book (2002-12-01)
Publisher: Morrow Cookbooks
Sales Rank: 241912
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Book Description

Today's market shelves are lined with unique varieties of rice from all over the world. Join noted cookbook author and Bon AppÉtit columnist Marie Simmons on a journey through the amazing world of rice -- from learning how to select the right type of rice for every dish to the best ways to prepare each kind.

... Read more

186. Williams-Sonoma Complete Pasta Cookbook
by Michele Anna Jordan
list price: $75.80
(price subject to change: see help)
Asin: 1892374404
Catlog: Book (2002-04-01)
Publisher: Chain Sales Marketing
Sales Rank: 269511
Average Customer Review: 5 out of 5 stars
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Book Description

Enjoy pasta, one of the world's most popular foods, in all its myriad,versatile forms: noodles, ravioli, lasagne, soups and salads. You'll find recipes for fresh, homemade pasta, from Tagliolini with Asparagus and Zucchini to Sage Squares with Sage and Shallot Butter, Spinach Ravioli with Summer Tomato Sauce to Cannelloni Primavera with Pepper Sauce, as well as dishes based on widely available dried pasta, including soups such as Chicken and Farfalle Vegetable Soup, salads ranging from Creamy Shell Salad with Lobster to Garlic Lover's Penne and Chicken Salad, sauced specialties including Spinach Spaghetti with Bolognese Sauce and Pasta Coils Carbonara and baked dishes such as Caramelized Onion and Pancetta Lasagne and Macaroni and Cheese with Bacon. In addition, pasta's close cousin, risotto, can be found as an appetizer, side dish or entree in such varied flavors as Fresh Herb and Parmesan Risotto, Supplì with Cheese and Porcini Mushrooms and Salmon Fillets on Zucchini Risotto.

These tempting dishes are among the more than 200 recipes gathered here in the Complete Pasta Cookbook. Created by renowned cookbook authors and teachers Michele Anna Jordan, Joanne Weir and Kristine Kidd, these recipes showcase pasta and risotto in all their infinite variety. Each recipe is accompanied by abeautiful photograph that shows exactly how the finished dish should look, along with a wealth of helpful hints and tips. ... Read more

Reviews (1)

5-0 out of 5 stars Another Great Cookbook From Williams-Sonoma
I have not picked up a cookbook from Williams-Sonoma that I didn't like. This hard cover PASTA book is 300+ pages. Full of recipes with very easy to follow instructions and tips. And keeping in tradition with other W-S cookbooks, it's littered with beautiful pictures of the food you'll (hopefully) be making one day. I never knew you could do so many interesting things with noodles (OK, so I'm still not a seasoned pro yet, but this book certainly helps me). Whether you're throwing it together with vegatables, fruits, meats, breads... making pasta into a salad, a soup, a side dish, a main dish... it's universal in form. Great book. ... Read more


187. The SPICE Book
by AndreiVladimirescu
list price: $54.95
our price: $54.95
(price subject to change: see help)
Asin: 0471609269
Catlog: Book (1993-12)
Publisher: Wiley
Sales Rank: 328984
Average Customer Review: 4 out of 5 stars
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Book Description

Extremely easy-to-follow due to its natural progression tutorial approach on how to advance from the solution of typical electrical and electronic circuit examples by hand, followed by a SPICE verification through the discussion of simulation results. The first part contains relevant data about SPICE in order to analyze both linear passive and electronic circuits. The latter half provides more detail on such topics as distortion models and analysis, basic algorithms in SPICE, analysis option parameters and how to direct SPICE to find a solution when it fails. ... Read more

Reviews (2)

4-0 out of 5 stars Good description of the mathematical models used by SPICE
This book incloses most of the mathematical equations of the models used by SPICE and helps good by solving problems with the convergence, written by one of the designer of SPICE A. Vladimirescu

4-0 out of 5 stars Spice made easy with clear thoughtout format.
This book has just about everthing you want to know about spice from it's history in early 60's, to solving convergance in array of circuits,which are difficult to simulate.I found the book to be useful for it's tables to construct better and more models than I had ever imagined possible.The author does use alot of mathematical expressions to explain the spice syntax, but the format is great, and well thought out.This book is the "toolbox" for spice. Others fall short, but this book I'm gald to have on my shelf. ... Read more


188. The Complete Venison Cookbook
by Harold W, Jr Webster
list price: $19.95
our price: $13.97
(price subject to change: see help)
Asin: 0937552704
Catlog: Book (1996-09-01)
Publisher: Quail Ridge Press
Sales Rank: 6876
Average Customer Review: 4.33 out of 5 stars
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Book Description

Venison lovers will enjoy the experience of preparing and eating venison as never before imagined.This book solves the riddle of why some venison has a strong taste, and how to prevent it.You'll learn how to make venison tender and delicious.From basic recipes for home and camp to preparing and presenting venison for elegant dining, this book has over 700 venison recipes for steaks, chops, roasts, ribs, chilies, stews, stroganoffs, meat loaves, burgers, and more.

Also included are over 250 recipes that complement venison, plus recipes for canning, drying, sausage making, smoking, pickling, and preserving. ... Read more

Reviews (6)

5-0 out of 5 stars What else could you need?
This is the most exhaustive book of Deer Recipes that I have ever seen. I just don't see how anyone could find any fault with it. Obviously the reader from Wisconsin who gave this book one star has an axe to grind.

1-0 out of 5 stars The Complete Venison Cookbook
Do not waste your money like I did on this book. I am always looking for venison cookbooks as we get a number of deer each year. This cookbook was a big disappointment. If you want venison recipies get 301 Venison Recipies to start with.

5-0 out of 5 stars Offers more than 700 venison recipes
To put it simply, The Complete Venison Cookbook compiled and written by venison expert Harold Webster is the most accessible, "kitchen friendly", definitive, and reliable resource for the preparation of deer and elk meat available today. Webster begins with basic recipes suitable for home and camp, and goes on to present venison based dishes that would be appropriate for even the most elegant dining and celebratory occasions. From Classic French Venison Pate; Venison Braised with Fried Almonds and Black Pepper; New England Venison Heart in Wine and Mustard Sauce; and Grilled Venison Flank Steak, Onion and Bell Pepper Sandwiches; to Venison with Curry & Applesauce; Southwestern Venison Sausage; Venison and Vegetable Pie; and Blender Venison Salad, The Complete Venison Cookbook offers more than 700 venison recipes. Enhanced with chapters on breads, desserts, drinks, punches, and lagniappe, The Complete Venison Cookbook is an indispensable addition to any dedicated deer hunter's cookbook collection.

5-0 out of 5 stars A jam-packed cookbook!
I would recommend this wonderful cookbook to anyone. From a beginner in the kitchen to the culinary master. It offers a wide-range of recipes. Very easy to follow and understand. It offers easy to make dinners, information on making sausage and hamburger, side-dishs that compliment venison, and recipes for grand dinners. You will once again love to cook venison and even more important, you will love eating all the delicious meals.

5-0 out of 5 stars Awesome Book
This cookbook offers the sportsman an excellent variety of recipes, everything from sandwiches to gourmet dinners. It offers some of the best use of of "variety meats", the recipe for Mouffle is the best I have ever tasted.... and the reciped for chilled venison brains isn't bad either.... ... Read more


189. Grassfed Gourmet Cookbook
by Shannon Hayes
list price: $22.95
our price: $15.61
(price subject to change: see help)
Asin: 0967367026
Catlog: Book (2005-01-30)
Publisher: Ten Speed Press
Sales Rank: 233702
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Book Description

In the emerald-green fields of America’s finest pasture-based farms, cattle, pigs, bison, goats, sheep, and poultry roam free, eating what nature intended them to eat. In THE GRASSFED GOURMET COOKBOOK, Cornell professor of sustainable agriculture and community development Shannon Hayes presents 125 recipes spotlighting the unique flavors and distinct characteristics of foods that come from animals raised on pasture. Discover how meat and dairy products are meant to taste through mouthwatering recipes for a wide range of pasture-raised meats and dairy products, including beef, bison, venison, veal, lamb, goat, pork, poultry, rabbits, and cheese. Hayes also discusses the nutritional, environmental, social, and animal-welfare benefits of pasture-based farming as well as simple strategies for finding and preparing grassfed and pasture-raised foods. ... Read more


190. The Olive Harvest Cookbook: Olive Oil Lore and Recipes from McEvoy Ranch
by Gerald Gass, Joyce Goldstein, Maren Caruso, Nan Tucker McEvoy
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0811841626
Catlog: Book (2004-10-01)
Publisher: Chronicle Books
Sales Rank: 55589
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Book Description

This luscious cookbook -- full of glorious recipes for making the most of extra-virgin olive oil -- is a feast for both the eyes and the palate. In 1991 Nan McEvoy planted 1,000 olive tree seedlings on her ranch in Northern California. Today, 18,000 trees later, McEvoy Ranch is highly respected for its fine extra-virgin olive oil. Also producing lavender and honey, and maintaining an extensive kitchen garden, the ranch -- entirely organic -- has evolved into a virtual paradise, replete with heirloom vegetables, fruits, and olive groves as far as the eye can see. With this wealth of ingredients, ranch chef Gerald Gass has created more than 70 recipes combining extra-virgin olive oil with the best the garden has to offer. Comforting soups of winter squash with honey and sage; hearty pasta dishes with olives and tomatoes; savory pork tenderloin flavored with red cherries and spices; crunchy lemon biscotti -- these olive oil-infused recipes are simple to prepare and draw on the fruits of nature as their main ingredients. Stunning photographs of the olive groves, gardens, and recipes make The Olive Harvest Cookbook a lovely gift for anyone who has ever dreamed of living off the land in their own little piece of Eden. ... Read more


191. Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit
by Cheryl Alters Jamison, Bill Jamison
list price: $17.95
(price subject to change: see help)
Asin: 155832061X
Catlog: Book (1994-04-01)
Publisher: Harvard Common Press
Sales Rank: 103458
Average Customer Review: 4.72 out of 5 stars
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Amazon.com

Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle ... Read more

Reviews (36)

5-0 out of 5 stars Only For True Q
If there's no smoke, it ain't Q! This is probably the only book you will ever need to become a backyard pitmaster. These folks know the difference between Q and grilling and aren't afraid to let you know what that difference is! It is true that they don't hold your hands through every step of every recipe, but then again, a true artist can't work with someone holding his hand! (This is not a "For Dummies" book) This cooking style demands much patience, practice, innovation and adaptation....but boy is it worth it! As in anything else, once you get the fundamentals down, nothing can stop you! SMOKE & SPICE serves as a wonderful reference book, containing several recipes for basic rubs, sauces, and mops, which are easily modified to suit your tastes. If you want to go with an authentic regional style, this book will explain how. It covers everything from Texas brisket to a North Carolina pig-pickin'. So if you are truly serious about good outdoors cooking, you need to get this book. If you're still stuck in the hamburger and hotdog phase, stick with Raichlen.

5-0 out of 5 stars Note to the hardware store cheapy and the pitmaster
There is not much more that needs to be said about the book. An excellent source of recipes for BBQ and related dishes. What I'm writing on today are a couple of statements by a novice Queist and someone on a pit team. I use a Brinkmann Smoke 'n Pit (their large horizontal grill with a side firebox) and have no problems at all following the recipes including keeping in heat and not having to go long in the cooking process (though I mop less often becasue of the steep temp drops that a light grill like that causes). Yes, most Brinkmann models do not have a thermometer, but they all have a little silver button that's built to pop out and is cut exactly right for a standard 3/4 inch grill thermometer. A good one can be had for under twenty bucks.

Now then, the only drawback is that since it's a side firebox, it seems to pump the heat directly to the top of the cook chamber... On mine, rather than the temp at the grill being hotter than the air at the top, I get much hotter readings on the thermometer than at the grill (and also since the size of even alarger Brinkmann is too small to not be bothered by atmospheric conditions, the air up there fluctuates more than grill temp). THe solution is to use one of those newfangled oven thermometers with a little box with a digital display forthe temp and a wired probe that can stand up to 4 or 500 degrees... no problem when smoking. SO that gizmo cost me about $30. I use one just sitting on the grill and one for large cuts of meat for long smoking projects.

Oh, there are a couple of drawbacks to using a Brinkmann style smoker. The fire grate is too small for long smoking sessions and gets fould easily with ashes. Solved that by using the included cooking grate for the firebox... dropped it below the retaining nuts so that it site about 5 inches above the fire grate and presto, raised firegrate with enough clearance for those long sessions with roasts or Pork Butt. Also, the fire box is just too light and small to try to use real wood, but even if you use briquettes (and you CAN get real wood briquetts with nothing but wood and a cellulose binder easily at any Tru Value hardware store... they are catalog items so if they don't stock them in your local store, ask and they will) or lump, it's easy enough. WHen cooking meats not as forgiving of that foul coal ignition smell as pork, I start my coals in a webber kettle bought for the purpose (well, and car camping) and shovel them into the firebox from there.

So there you go. Pro qualtiy is possible with a brinkmann with a little work (suprisingly little)... and for my taste, that's the way to go. The advise to get one of those bullet water smokers is alright as well, but I'd rather keep the flexability to add moisture as I need with a mop rather than have it on or off depending on wheather the water tray is filled or not (not to mention the flexability to grill a nice steak once in a while)... and as a personal ergonomic observation, I like the waist high working level of the horizontal smokers as well.

Clay-

5-0 out of 5 stars Excellent Recipes and Background. Good Technique
There seems to be something about barbecue that turns everyone who writes a book about the subject into the very best expert on the subject. On the cover of 'Smoke & Spice', Cheryl and Bill Jamison are touted as 'America's Outdoor Cooking Experts'. Of course, similar statements and similar broadsheets of praising blurbs appear on the books of Paul Kirk and Steve Raichlen. The authors go a long way to explaining this phenomenon when they open the first chapter with the statement that 'Real Barbecue is bragging food... pitmasters develop into natural boasters'. It is important to note that this book is very serious about 'real barbecue', as distinguished from grilling, which is a very different thing. Please note that this review is based on the Second Edition published in 2003 by The Harvard Common Press.

As a linguistic purist, I am extremely happy to see that both the Jamison's and Paul Kirk clearly characterize barbecue as a low, steady heat method using hot smoke from wood while grilling is a high heat method where smoke is either incidental or even something to be avoided. The Jamison's even expand the lore of barbecue for me beyond Steve Raichlen's excellent introductory essay in 'BBQ USA' when they explain that southeastern (as in North Carolina and Tennessee) pork barbecue and southwestern (as in Texas) beef barbecue arose from two entirely different sources, coalescing around styles developed in Kansas City and Chicago.

As much as barbecue experts like to blow their own horn, they also seem much more willing to credit colleagues with contributions to the field. As the Jamisons are mainstream cookbook authors who happen to be experts on barbecue, they cite virtually the entire pantheon of American food writers, including James Beard, James Villas, Robb Walsh, John Thorne, Calvin Trillin, and Chris Schlesinger.
All of this babble is primarily to indicate that for barbecue fans, this book is great fun to read, even if you don't even look at the recipes. But, if you do look at the recipes, you will find great sources for barbecue excellence.

Part One of the book lays down your barbecue basics, and I strongly recommend that this be read by anyone considering any of these recipes. True barbecue technique is difficult. It may be more difficult to achieve good results as it is to make some of the more arcane creations in the French culinary repertoire. What's worse, it needs equipment that are not standard equipment in an American kitchen, and, it is equipment that MUST be used outdoors. If you do not want to deal with these things, get a book by Bobby Flay and a good grill pan. The authors do briefly discuss stovetop smoking, but assign it a minor role in the world of great barbecue technique.

Part Two contains the recipes. The first chapter covers dry rubs, pastes (wet rubs), marinades, and mops. This collection of condiment recipes is not as extensive as the one found in Paul Kirk's 'Championship Barbecue' and it does not include recipes for staples like homemade catsup or homemade Worcestershire sauce, but since Kirk's book is about competition and the Jamison's book is not, you will not find too much overlap if you own both.

The second chapter of recipes covers the pig. Almost every recipes includes it's own recipe for rub, mop, and other mix. For those of you who harbor any doubts about the commitment needed for barbecue, note that almost every recipe begins with the phrase 'The night before you plan to barbecue...'. These recipes require a lot of work. They are the sorts of things the average working American family will be able to manage on maybe a few summer weekends a year. A dedicated barbecue hobbyist will probably manage once or twice a week. The pig chapter owes much to the Carolina style of barbecue and includes recipes for a 'Carolina Sandwich Slaw', a 'Memphis Mustard Slaw', and spice mixes from New Orleans to Los Angeles. The chapter finishes with recipes for what to do with successfully barbecued shoulder. If you have a good commercial source of barbecue, these recipes alone are worth the price of admission.

The third chapter of recipes covers beef. One of the hallmarks of beef barbecue is that it specializes in especially tough cuts of beef such as the brisket, skirt steak, and flank steak as well as ribs. The chapter also covers a fair share of 'aftermarket' recipes for hot dogs, hamburger, meat loaf, and hash.

If I were ever tempted to do true barbecue, it would probably be to do lamb. The next chapter covers this plus goat, veal and game meat. Mexican goat barbecue or cabrito is a subject all its own, on which Robb Welsh, for one, has written extensively.

The next chapter covers chicken and other fowl such as turkey, duck, quail, and pheasant. Chapters on fish and vegetables round out the smoking recipes. Oddly, recipes for sauces which many think are essential to barbecue are placed near the back of the book, including a recipe for a famous catsup precursor. The very last chapter includes a great selection of side dish recipes, including slaws, beans, potatoes, greens, biscuits, cornbread, and muffins.

As good as the side dish recipes are, you would probably do as well or better for them with a classic non-barbecue source such as 'James Beard's American Cookery' if you were not planning to go the full nine yards with the barbecue technique.

Of the three heavyweight barbecue books I have reviewed, this is the best for true home barbecue, but it is not the very best it could be. For as detailed a technique as barbecue is, requiring very specialized equipment, the total absence of pictures is baffling. If you plan to embark on true hot smoke low and slow barbecue, please find a good survey of equipment such as you may find from Consumer Reports to supplement this book.

5-0 out of 5 stars great book
read the review on www.thebarbecuemaster.com about this book where i have learned how to bbq and was happy I got this book

5-0 out of 5 stars What a great companion book!!
Howdy Folks,

Guess what? I just received my Amazon shipment of the two books I ordered. I purchased THIS BOOK and one other, "Home Book of Smoke Cooking by Jack Sleight"(See my review of that book) and am thrilled to report, that we have another winner here! This book has recipes that I'd NEVER in a million years think of trying in a smoker. There are TONS of recipes for marinades, spice rubs, basting sauces, you name it this book has them all. When you purchase this book combined with the other I mentioned above, you'll be WELL on your way to creating FANTASTIC smoked foods.

If you're just starting out or perhaps are an old salt like myself, this book will open your eyes up to new creative ideas and give you the understanding and mastery of the process we all love....Smoking Food.

Ciao! ... Read more


192. The Complete Garlic Lovers Cookbook
by Gilroy
list price: $24.95
our price: $24.95
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Asin: 0890875030
Catlog: Book (1987-09-01)
Publisher: Celestial Arts
Sales Rank: 415230
Average Customer Review: 3.5 out of 5 stars
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Reviews (4)

4-0 out of 5 stars Roasted Garlic Soup
The reviewer who threw the book out made an error by saying that there was only 1 1/2 cups of liquid:the recipes calls for 1 1/2 cups of buttermilk AND 1/2 cup of cream.Also, it says to add some more buttermilk IF the soup is too thick.Given that this is a very rich soup, it would indeed be appropriate to serve 4 with a half cup for each person.

Aside from this correction, I would like to add that I have made several things from this book and am satisfied that it is well worth acquiring for any garlic (and food!) lover.

5-0 out of 5 stars The ultimate garlic cookbook from the ultimate garlic fest
Every summer, the Gilroy Garlic Festival, in Gilroy, California, draws more than 150,000 visitors who watch chefs do their cooking magic over outdoor firepits. Clubs and civic groups cook an immense array of garlic dishes from Italy, France, Spain, Portugal, Mexico, China, Japan, Korea, India, Greece and the Philippine Islands.

The best of these recipes were gathered together and published. The result was this book. Mmmmm, garlic.

Excuse me.

I have to go and make scampi in butter sauce, now (one tablespoon of finely minced garlic in the butter sauce, plus a lot of other stuff that isn't garlic.)

It's a Festival favorite.

1-0 out of 5 stars Recipes are not well thought out and are hard to follow
I have been a decent cook for a family of five for 40 years and have used many cookbooks.The first recipe I tried in this cookbook (roasted garlic soup)failed completely.The recipe was to make enough to feed four peoplebut only called for one and a half cups of liquid. I then realized thatabout 4 cups of liquid was not included in the recipe. I have to guess theyforgot the most crucial ingredient, chicken broth. I threw the book out.

4-0 out of 5 stars Excellent recipes!! A must for garlic lovers!!!
For anyone who likes garlic, this is a great cookbook with some awesome recipes! If you like garlic when you buy this, your going to LOVE it after trying a few recipes in here!! ... Read more


193. Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
by Jim Tarantino
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0895945312
Catlog: Book (1992-05-01)
Publisher: Crossing Press
Sales Rank: 184331
Average Customer Review: 4.86 out of 5 stars
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Reviews (7)

5-0 out of 5 stars A MUST have cookbook for people who hate bland food
Of the fifty or so cookbooks on my shelf, this is the one I use the most and has the highest percentage of recipes you are likly to actually use. The best of these recipes are are truly incredible, but while some are better than others I've yet to try a recipe I thought was a dud. I won't bother to list my favorites here- you should buy this book and start experimenting yourself. (Well, okay, you HAVE to try the "Shashlik" recipe with lamb kebabs!) The only complaint I have about this book is that its index isn't very good, but after you use it for a while you will know where to find things without it.

In addition to the wonderful recipes, there are other features that make this a very useful cookbook. First, it has text about techniques regarding marinating and dry-rubbing that has a lot of good information for cooks, including a great table comparing the relative properties of various oils. Tarantino provides recommended uses for the marinades and dry rubs, and instead of saying "Try on fish, or beef or pork" and leaving it at that, his recommendations are far more precise: beef brisket, pork tenderloin, swordfish steaks, scallops, shrimp, rabbit, venison, and other delicacies make their way into the suggestions for use. While it's fun to flip through the pages looking at the various recipes, there is a handy table in the back which can help you to quickly match up what you plan to cook with an appropriate recipe.

A final word- most of the dishes I've cooked that my dinner guests raved about and requested the recipe came from this book. I'm tempted to try to keep it a secret, but it's too good not to share.

5-0 out of 5 stars My All-Time Favorite Cookbook
I've owned this book for several years. I consistently go to this book for ideas. It contains recipes for spice blends, flavored oils and vinegars, dry rubs and marinades. Following each recipe is a helpful list of recommended uses. I've used this book scores of times and it hasn't failed me yet. Especially good are "lime salt", "honey ancho marinade", "vodka dill marinade" (great for fish!), and "Lebanese Chicken Kabobs". Give this book a try.

5-0 out of 5 stars Best-ever book on marinades
I use this book a lot. I've never been disappointed with any of the marinade recipes. Every one I've tried works great. There's also a handy table in the back to help you locate marinades for pork, beef, chicken, or fish/shellfish. I've also enjoyed the pineapple salsa and corn salsa recipes with seafood.

5-0 out of 5 stars An excellent book to broaden your grilling horizons
I was given this book as a companion to a new gas grill. The recipes are not overly complex to make, but complex in flavor. Most ingredients are readily available, and the book does not really lock itself into a "genre" --there are flavors from France, Vietnam, the SW-- everywhere. It's wonderful.

5-0 out of 5 stars Opened up a whole new world for grilling food!
I love to barbecue but was stuck in a rut using 'traditional' tomato-based sauces. This book opened my eyes to dozens of alternatives. I started with the marinades but then got hooked on some of the more savory dry rubs. If you love to grill then this is a "must have" book!! ... Read more


194. Cheeses of the World
by Bernard Nantet, FranCoise Botkine, Ninette Lyon, Jean Claude Ribaut
list price: $50.00
our price: $31.50
(price subject to change: see help)
Asin: 0847815994
Catlog: Book (2002-03-20)
Publisher: Rizzoli International Publications
Sales Rank: 55325
Average Customer Review: 4.33 out of 5 stars
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Reader beware: the photographs in Cheeses of the World are so gorgeous, you might be tempted to eat the page. If, however, you and the book survive that first delirious onslaught of full color Camemberts, Bries and Parmesans, there's plenty of food for thought to keep you entertained (if slightly hungry). Here is the complete history of some two hundred cheeses from thirty-seven different countries. Starting with antiquity, the book explores the evolution of cheese, how it developed and diversified, and how it is made--both the traditional and industrial methods of production.

Sections describe the history of cheese, the rules governing its production in the modern world, and how it's classified. Cheeses of the World then divides its remaining chapters into regions: Northern Europe, France, Central Europe, Lands of the Sun, and New Worlds. Each section discusses the particular cheeses native to that area, amply illustrated with photographs, reproductions, and drawings. This is the book for cheese lovers. ... Read more

Reviews (3)

3-0 out of 5 stars Attractive coffee table book...
This is an attractive coffee table book. It is not as informative as I had hoped, though. The text is poorly written and just doesn't get into the depth I was looking for.

5-0 out of 5 stars Great Book!
I laughed, I cried, I made cheese

5-0 out of 5 stars This is a magnificant narritive of fascinating porportion.
Bernard Nanet, such a wonderful author. His book is so wonderfully told that it took all my self restraint to keep from eating the pages. His story telling skills are unmatched. The only person I know who knew half as much about cheese was my father who used to work on a dairy farm and he still didn't know as much as Bernard Nanet. This book completely blew me away. It is phenomenal. ... Read more


195. The Essential Rice Cookbook (Essential Cookbooks Series)
list price: $19.98
our price: $19.98
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Asin: 1592230032
Catlog: Book (2003-08-01)
Publisher: Thunder Bay Press (CA)
Sales Rank: 219690
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Book Description

The Essential Rice Cookbook offers hints and notes on unusual ingredients, while step-by-step photographs guide the reader through many tricky culinary techniques. Included is a comprehensive pictorial guide to essential equipment with detailed instructions on the best ways to use and maintain them. Preparation pages with step-by-step photographs and easy-to-follow instructions explain different methods that make this book perfect for cooks of all ages and abilities. Beautifully photographed glossaries show unusual ingredients and food varieties with their common and not-so-common names. Snippets of history related to the dishes add interest while colorful double-page features provide a wealth of information on buying, storing and preparing some of the more unusual ingredients. Over 500 full-color photographs are featured. ... Read more


196. Dressing & Cooking Wild Game (The Complete Hunter)
by Creative Publishing, Teresa Marrone
list price: $21.95
our price: $14.93
(price subject to change: see help)
Asin: 086573108X
Catlog: Book (1999-10-01)
Publisher: Creative Publishing International
Sales Rank: 14920
Average Customer Review: 5 out of 5 stars
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Book Description

A fully updated and expanded edition of a best-selling title that sold over 350,000 copies. Dressing & Cooking Wild Game now includes even more mouth-watering wild game menus as well as complete dietary exchange and nutrition information for each recipe. Simple, concise text and detailed instructions provide everything you need to prepare a delicious wild-game meal.

Once it's harvested, proper field care of game has more to do with eating quality than any other single factor. The second section of the book contains the most complete information and instructions in print on how to properly dress all types of wild game.

Highlights:
Features the most complete step-by-step field-dressing, quartering and skinning information published in one book.
Includes preparing game for the freezer.
Provides updated nutrition information for every recipe.
Contains over 100 appetizing wild game dishes.
Provides preparation techniques and unique recipes with unsurpassed appeal, such as Zesty Venison Stew and Spicy Elk Kabobs.

The Complete Hunter Series has been a first-choice resource for hunting enthusiasts since 1982.Authoritative information, step-by-step instruction and spectacular action-filled color photographs make these books unique in the field.Look no further for the tips and techniques you need to improve your hunting successes. ... Read more

Reviews (5)

5-0 out of 5 stars deer on the living room table
When I came home there was a dead deer on my living room table (yes I was shocked because it didn't belong there) and my husband was looking at it holding a knife. He didn't look so sure what to do. I got this book from the library which explains in very detailed pictures how to "disect" the animal. It worked so great I bought him the book for xmas and we have used it several times for deer, turkey and the great recipes.

5-0 out of 5 stars The best on the subject
The photo of the vension roast on the cover make you wish you had a vension roast in the freezer for tomorrows dinner.

The book has everything you need to know about getting the wild game from bagging it, dressing it out, hanging and aging, equipment you will need, do's and don'ts, and proper handling of wild game meat. Now this may sound like something anyone who hunts may know, but there is lot's of info even the long time hunter will find useful.

One of the best pieces of information I found was his suggestion that we wear rubber gloves (like you use to do dishes) when dressing an animal out to make cleaning up easier. And he also covers issues like state laws i.e. some require proof of the animals gender to be visalbe and intact. If you have to ask what this means, go ask you parents !

The recipes are awesome and cover birds, rabbits, deer, elk etc. This is not only a great book to own but to give as a gift.

5-0 out of 5 stars A Real Wild Game Cookbook
The information on dressing wild game would be very useful to a novice hunter. I am a veteran hunter, and it is the recipes that I applaud. These are real wild game recipes, not chicken and beef recipes converted for use on game birds and venison. I have tried several of the recipes in the book and every one I tried produced gourmet results. We especially like the Basque Pheasant and Pheasant Pot Pie. The color photos would make even a vegetarian's mouth water.

5-0 out of 5 stars Excellent Guide for the Novice or Seasoned Sportsman
I have been using this guide to Dressing & Cooking Wild Game for several years. I bought it when I was first starting hunting big game to assist me with dressing and preparing the meat for storage or cooking. The detailed photos and descriptions helped guide this novice through the processing of Wild Game by showing many tricks I would never have found on my own. Birds, small and big game, field dressing, to cooking, to the table. This guide is a must for any sportsman's library. AND IT HAS SOME GREAT RECIPES AS WELL.

5-0 out of 5 stars Wonderfully creative game cookbook for all experience levels
Not only does this cookbook give valuable tips on the handling of game in the field and while butchering, it gives great recepies for the kitchen. All of the pages are filled with very useful photos. This book can be usefull to a hunter of any level of experience. ... Read more


197. The Stonewall Kitchen Cookbook : Favorite Pantry Recipes
by Jonathan King, Jim Stott
list price: $28.00
(price subject to change: see help)
Asin: 0060197838
Catlog: Book (2001-04-01)
Publisher: Morrow Cookbooks
Sales Rank: 260329
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In less than a decade, Jonathan King and Jim Stott's Stonewall Kitchen has grown from selling homemade preserves at their local farmers' market in Maine on the weekends to a booming business with multiple stores and space on the shelves of gourmet markets all across the country. Their secret is simple: their jams, sauces, and condiments are fresh, innovative, and often unusual. In the open kitchens in their stores, Jonathan and Jim use their sophisticated flavors to enhance old favorites and create new ones.

What makes The Stonewall Kitchen Cookbook so appealing is that the recipes are familiar but made more exciting by the addition of Stonewall Kitchen's creations. While almost all of them can be easily made without hunting down their products, some are sure to have you surfing the Web if your local market doesn't carry them. You can certainly use any jam for French Toast with Cream Cheese and Jam Filling, and Corn-Crab Chowder is just as hearty and comforting without their Corn Relish. Some recipes like Angel Hair with Walnut Pesto and Raspberry Cosmopolitans don't even call for any Stonewall products. But Coconut Peach Sorbet will have you searching for Ginger Peach Tea Jam, Pan-Seared Scallops with Roasted Sweet Potatoes will send you running for Pineapple Mint Jam, and Shrimp and Chicken Satay with Two Dipping Sauces finally gives us all another use for Maple Chipotle Grill Sauce (it's so delicious--when you don't feel like firing up the grill, just dip bread in it). Jonathan and Jim were motivated to write this book by the myriad customers who asked, "What can I do with it?" What they've ended up creating is much more than that. Their recipes are simple, fresh, and sure to please, the photographs are stunning, and there can't be a better hostess gift than this pretty book bundled with a couple of jars of Stonewall Kitchen's finest. --Leora Y. Bloom ... Read more


198. Betty Crocker Dinner Made Easy with Rotisserie Chicken : Build a Meal Tonight! (Betty Crocker Books)
by Lois L. Tlusty
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0764570889
Catlog: Book (2004-08-06)
Publisher: John Wiley & Sons
Sales Rank: 325791
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Book Description

Quick and easy ways to transform store-bought rotisserie chicken into a delicious, homemade meal

Rotisserie chicken is one of today’s hottest take-home options for busy singles and time-pressed families alike. Now, Betty Crocker Dinner Made Easy with Rotisserie Chicken helps home cooks make the most of this dinnertime favorite. It shares more than 125 lip-smacking recipes for using rotisserie chicken in tempting homemade casseroles, soups, stews, chilies, pasta, sandwiches, pizza, salads, and more.

Plus, there’s an entire chapter devoted to easy menus for building dinner around a rotisserie chicken for a quick, wholesome meal. Combining convenience foods and pantry staples, the recipes are easy, fast, foolproof–and taste great! Includes 59 full-color photographs of finished dishes. ... Read more


199. Lemon Zest : More Than 175 Recipes with a Twist
by LORI LONGBOTHAM
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0767906179
Catlog: Book (2002-05-14)
Publisher: Broadway
Sales Rank: 63961
Average Customer Review: 5 out of 5 stars
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Book Description

As a main ingredient or an aromatic accent, the distinct flavor of lemon is part of virtually every cuisine in the world. Now the best of these zesty ideas come together in a truly vibrant collection. From breakfast to cocktail hour to bedtime snacking, and every meal in between, Lemon Zest delivers a refreshing range of unbeatable offerings: Lemon-Blueberry Scones, Pork Tenderloin with Lemon and Fennel, Creamy Lemon Fettuccine, Tangy Tabbouleh, Ginger-Lemon Dipping Sauce, Lemongrass Lemonade, and even homemade Lemon Vodka–all highlighting the irresistible flavor of this fabulous fruit.

Lemon Zest also brims with juicy tidbits of lemon lore, as well as household hints for making the most of this all-natural cleanser throughout the home. Complete information on using every part of the lemon, along with advice for selecting and storing–and even growing them!--is included, too. Lemon Zest is a burst of brilliant flavors sure to please every palate.
... Read more

Reviews (16)

5-0 out of 5 stars Summer's sunshine
Play free association with lemons and tart, sassy, fresh, sunny, invigorating and appealing are words that come to mind. After spending time with Lemon Zest, Lori Longbotham's newest cookbook, those same words apply to the lovely collection of recipes she has chosen to showcase the golden orbs of sunshine. And heading into summer, I can't think of a more appealing ingredient to spend serious time with, especially when guided by Longbotham's creativity and keen sense of flavors.

In some recipes, she uses lemons to add subtle accent to seasonal treasures. Her tomato salad has the sprightly tang of lemon oil playing in fine balance with the fresh basil, garlic and onions that accent vine-ripened beauties. Orzo with tiny peas is near-perfect--just the type of recipe that everyone needs to have in their repertoire. It's quick, uncomplicated, versatile and tastes fabulous.

She shows how wonderfully assertive and puckery lemons can be, too. The first recipe I tried was lemon-blueberry scones with lemon curd; trust me, it will become an oft-turned to standard in any cook's collection. Her riff on lemonade is refreshing, with an interesting list of ideas to jazz up the summertime staple. At her suggestion, I adding tried cardamom, which I never would have thought of myself. It's exotic and wonderful. I also tried the lemon poundcake, which I sprinkled with her lemon dust. Next up is lemon honeycomb mold, a gelatin-based dessert which for those old enough to remember sounds a little like Jello's 1-2-3 dessert mix.

I've used Longbotham's recipes in the past and find them to be accurate and well written--which, unfortunately, is not true of all cookbooks out there. But I also appreciate that she has a good palate--a little sophisticated but not weird or over the edge. And her writing is fun, too. It sounds as though she really enjoys food. This could easily become my favorite book of the summer.

5-0 out of 5 stars Crazy for Lemon
I simply love this book. It is clear that the author spent a lot of time researching and getting lots of good information for us home cooks. I never dreamed there were so many ways to use this inexpensive citrus fruit. Lori's recipes using the zest, peel, fruit, juice have opened my eyes to the many flavorful possibilities that abound. I will never waste any part of lemons again! It was so smart to include ways to add lemon to favorite recipes I already use. I also found her recipes creative and easy to follow. Best of all, they work. So far, my favorite Lemon Zest recipes are delectable Creamy Lemon Fettuccine (few ingredients and delicious), Steamed Sea Bass with Ginger, Lemon, and Scallions (not fattening but flavorful), and scrumptious Lemon Pound Cake ( lemony and moist.)

5-0 out of 5 stars For any lemon loving kitchen cook
Lemon Zest: More Than 175 Recipes With A Twist is the penultimate lemon lover's cookbook offering mouthwateringly delicious recipes suitable for every meal, and every course of every meal. There's Lemongrass Lemonade for those family friendly summer picnics, as well as homemade Lemon Vodka for those special occasions when the kids are asleep! From Black Olives with Lemon and Hot Red Pepper; Lemon-and-Coriander-Cured Salmon; Asparagus with Luscious Lemon Sauce; and Grilled Eggplant with Lemon and Mint; to Chicken with Lemon, Cumin, and Mint; Lemon-Caramel Ice Cream; Moroccan-Style Lemon, Red Onion, and Parsley Salsa; and Steamed Mussels with Lemon, Cream, and Parsley, Lemon Zest will prove itself to be a popular addition to any lemon loving kitchen cook's recipe reference collection.

5-0 out of 5 stars lemon lover
Last night I made broccoli with lemon zest. It gave a favorite veggie a frest new twist and was especially easy to make with the new microplane I bought after Lori recommended it in her book. I can't wait to try the roasted artichoke with lemon!! Lemons have always been a favorite of mine, now with Lori's book Lemon Zest I have a hundred new ways to use them in recipes. Thanks Lori.

5-0 out of 5 stars A model for others to follow
I hope this book becomes a model for others to follow. Wouldn't it be a treat to have the culinary explorations of other basic food ingredients encyclopedically presented with such loving care and authority? The recipes are skillfully presented, well-tested, and taste great. They are written carefully, with sufficient background so interested cooks can easily duplicate them. We learn a little more with each recipe: about sumac, nigella seeds, kaffir lime leaves, and adding lemon flavor in each aside. The personality of the cook and her love of lemons comes streaming through each of these recipes.

Of Lemon Marmalade she writes, "I love this so much I've had dreams about it." Of Hollandaise: "Ethereal and gorgeous, this is better than butter." Of Lemon Curd: "...disappears by the spoonful at midnight." This book is fun to read. You are swept up in her love of lemons and her skill at presenting us with great ways to employ them.Reading this book makes you want to bring all the sunshine in lemons to your table immediately.

One of my favorite recipes is the Lemon Bread Pudding French Toast. Try this for yourself and then introduce breakfast or brunch guests to this wonderful treat. My family and I also love the Clay Pot Roasted Chicken with Chermoula and Olives. The flavors in this are so amazing my son insisted that I make it again that same week. The recipe says of unglazed clay pots, "...fold a piece of parchment paper or foil to fit the bottom, so the chicken doesn't stick." Helpful hints like this make cooking a lot more fun. I recommend this book without reservation. Try a few of the recipes and you will defintely add a few to your home menu. ... Read more


200. Cooking with the Chicken Man
by Leonard Thomas
list price: $14.99
(price subject to change: see help)
Asin: 0446673765
Catlog: Book (1998-08-01)
Publisher: Warner Books
Sales Rank: 558175
Average Customer Review: 4.38 out of 5 stars
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Reviews (8)

5-0 out of 5 stars THE CHICKEN MAN RULES !!
This is the favorite of all my cookbooks! Every recipe I have tried has been excellent. Try the BBQ Chicken Balls for party food; your guests will love them. My favorite is the Cornbread & Sausage Stuffed Chicken Legs (I substitute breasts for legs and it works just as well.)

4-0 out of 5 stars Great for beginners and good for more experienced cooks.
I thought that the recipes were good the writing concise and the stories were great. I happen to like reading authors who tell the stories behind their concoctions. The Chicken Man does leave out some very important info and ideas utilizing brines as well as marinades and should drop me a line to find out more. Gary the BBQ STUD

5-0 out of 5 stars This is the cookbook of all cookbooks.
I'm a novice cook but after using this cookbook I felt like a professional. I've tried several of his recipes & they all came out delicious. The recipes are detailed but simple. He made this cookbook very easy to use. The Chicken Man is the man.

1-0 out of 5 stars DISAPPOINTED!
Had the pleasure of seeing you the foodtv network with david raggirio, and boy did your outdoor chicken cookout with your family look good! couldn't wait to see if you had a cookbook out, and you did, i bought it.... went through and marked all the recipes i couldn't wait to try...still trying to figure out which recipe is the one shown on the show i mentioned above....anyway my first recipe was "Owens plain ol' baked wings" i followed the recipe to the letter! honey, those wings still ain't "crispy on the outside!" it took me turning up the heat, draining the water left in the pan, and cooking those wings yet ANOTHER 45 minutes before I saw crispy! please tell me that was a typeo? I am giving you another try tonight with the Potato Herb Chicken Breasts....stay tuned

5-0 out of 5 stars These recipes are simple to do and are extremely delicioius
Leonard Thomas has written the best cook book I have ever used. The recipes are very simple. The food is wonderfully delicious and they fill up my house with tempting aromas. Even my children are paying attention to what's going on in the kitchen. Get this book.... and then thow away all of your other ones.... this is the only cook book you'll ever need. ... Read more


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