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$16.95 $2.49
21. The 15-minute Gourmet : Chicken
$18.90 list($30.00)
22. Herbs & Spices: The Cook's
$11.53 $11.20 list($16.95)
23. Home Cheese Making: Recipes for
$34.62 $32.12 list($54.95)
24. Professional Charcuterie : Sausage
$13.60 $13.35 list($20.00)
25. Sushi: Taste and Techniques
$11.87 $8.95 list($16.95)
26. Williams-Sonoma Collection: Ice
$34.62 $32.11 list($54.95)
27. The Sauce Bible : Guide to the
$20.00 list($25.00)
28. Dungeness Crabs And Blackberry
$9.71 $2.50 list($12.95)
29. Slim Smoothies : Over 130 Healthy
$14.96 $11.00 list($22.00)
30. Pig Perfect : Encounters with
$15.30 $12.88 list($22.50)
31. The Perfect Wedding Cake
$11.87 $9.94 list($16.95)
32. The New England Clam Shack Cookbook:
$7.98 list($14.00)
33. The Loaves and Fishes Cookbook
$59.75 list($24.95)
34. Classic Pasta Cookbook
$10.17 list($14.95)
35. Field Guide To Meat
$16.98 $10.15 list($26.95)
36. Classic Indian Cooking
$11.53 $5.34 list($16.95)
37. The Lavender Cookbook
$13.27 $12.64 list($18.95)
38. Sushi (Essential Kitchen Series)
list($29.95)
39. Seafood Cookbook
$269.95 $189.00
40. Handbook Of Herbs And Spices

21. The 15-minute Gourmet : Chicken (15-Minute Gourmet)
by PauletteMitchell, Paulette Mitchell
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 0028632796
Catlog: Book (1999-12-06)
Publisher: Wiley
Sales Rank: 287023
Average Customer Review: 5 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan

Book Description

From the author of the popular 15-Minute Gourmet series, here are more than 100 fabulous chicken dishes—delicious, nutritious, and ready in a flash! Attention chicken-lovers! As you know, chicken can be enjoyed in so many ways—sautéed, stir-fried, and grilled; in sandwiches, soups, and salads—and it's on the table fast. In The 15-Minute Gourmet: Chicken, author Paulette Mitchell shares her no-fail recipes for tasty chicken dishes that are impressive enough to wow guests, yet hearty enough to satisfy a hungry family. So, forget fast food places and toss those take-out menus! You can have great food on the table in 15 minutes with this terrific cookbook geared to help busy people eat well. ... Read more

Reviews (4)

5-0 out of 5 stars fabulous recipes, fairly quick
This is a GREAT cookbook. I own quite a few, and most are only useful for a few recipes, or only for one type of food, etc. But the most negative thing I can say about any of the recipes I've tried from this book has been that it was okay (and that was only one recipe!). Among my favorites are the black bean and peppers with chicken and rice, the pesto, pasta and grapes chicken salad (sounds a little strange, but is EXCELLENT), chili chicken and rice, and the black bean and chicken soup. This cookbook has inspired me to try some more ethnic cooking without being worried I'll completely mess it up! The recipes are mostly low to moderate fat, and often encourage the use of various beans, whole grains, etc. I've frequently substituted brown rice for other rices, whole wheat pasta for regular pasta, etc. with really delicious results.

The only thing I will say is that the 15 minute part for a lot of the recipes I like most is pretty optimistic... but there are some that are genuinely 15 minute recipes (the chicken and corn skillet is a fast and tasty meal).

Definitely try this cookbook - the recipes are fun, encourage you to experiment a bit, and are really good. It would make a great gift for someone who has mastered the true basics of cooking (how to pick out produce, boil water, grill plain chicken, etc.) and is looking for a versatile but fast set of recipes to enjoy.
Highly recommended!

5-0 out of 5 stars splendid dishes, every time
I have very much enjoyed using this cookbook! every single recipe I have tried is very good, and some are far superior to meals I have tasted in fine restaurants. the format is easy to use, the recipes are easy to follow. there are many tips that are extremely helpful. the book also lists calories and fat per meal, which is useful.
I will report that there are a few meals that take more than fifteen minutes to prepare, however the recipes are very fun to make. I wish there were more pictures, although those in there are very accurate to the actual results.

highly recommended.

5-0 out of 5 stars Excellent Book..Tasty Recipes
I love this book. Its great for all those people who only like chicken. It has all sorts of variety on how to prepare chicken. Best loved recipe since I have bought the book..the Tomato Basil Chicken with Linguini..its DELISH. I look forward to trying more recipes in the future.

5-0 out of 5 stars Tender chicken at last!
I have always had a tough time with chicken. Chicken is one of my favorite meats, and mine always came out like rubber. This cookbook is wonderful! The recipes are very simple, very modern, and always delicious. I love the side dishes (with recipes) that the author recommends. Chicken with basalmic vinaigrette, apricot-glazed chicken, chicken satays, chicken with pastas...all use boneless chicken pieces (quick!) and most have great technique tips. Fifteen minutes is rather optimistic and doesn't take all prep time into account, but the recipes are real time-savers. Good for company and children, as well. ... Read more


22. Herbs & Spices: The Cook's Reference
by Jill Norman
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0789489392
Catlog: Book (2002-11-01)
Publisher: Dorling Kindersley Publishing
Sales Rank: 8145
Average Customer Review: 5 out of 5 stars
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Book Description

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use.

Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking. ... Read more

Reviews (4)

5-0 out of 5 stars Something for everyone
This book has appeal for not only home and professional cooks, but also for gardeners and anyone who just wants to sit back and admire the lovely photographic illustrations. The sidebar for each herb/spice that lists what parts are used, where it can be bought, how to grow it and how it is harvested is invaluable. The book also goes into detail on the flavor profile of the herbs and spices, a little history, common cooking techniques, recipes, herb blends and food pairings, and features recipes at the end for herb/spice blends as well as salads, entrees, etc. (I especially recommend the pork chops with juniper and rosemary.)

Probably my favorite thing about this book is that it divides the herbs and spices up by flavor profile, so that "citrus" herbs are one section, "oniony" or "bitter and astringent" herbs another, and so on. This organization really helps you pay attention to the flavors of the aromatics and how they relate to other herbs and spices and to food.

The one down side of this book is that it mentions a lot of herbs that are very difficult to get ahold of in North America - Vietnamese balm, for example. However, it still addresses pretty much all of the herbs and spices that are commonly available here, so it's not that much of a problem.

5-0 out of 5 stars Herbs & Spices: The Cook's Reference
This herb and spice book is fun to read! It is well organized and provides a great library addition to the Oxford Companion of Food. Of all the herb and spice books I reviewed, this one was the book most suited for a curious novice cook. In addition, the photography is outstanding.

5-0 out of 5 stars top notch
Great book. Well though-out and produced. Fully illustrated and with lots of notes. This will be invaluable for food service professionals as well as us normal cooks. And there is a little info that kitchen gardener will find very helpful. Well worth the 30 bucks sticker price.

5-0 out of 5 stars Fantastic for home and work alike
I am a professional chef who is always interested in finding new and exotic ingredients and this book has a large number of herbs and spices that we have trouble getting in asia.

I thank the author for a clear and concise narrative on this subject, it has been most enlightening ... Read more


23. Home Cheese Making: Recipes for 75 Homemade Cheeses
by Ricki Carroll, Laura Werlin
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 1580174647
Catlog: Book (2002-10-01)
Publisher: Storey Books
Sales Rank: 6905
Average Customer Review: 3 out of 5 stars
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Book Description

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraíche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more. ... Read more

Reviews (7)

1-0 out of 5 stars Disapointing
Now that I can finally make a decent cheese I'm amazed at how the instructions are confusing and at times missing necessary information. (E.g. how much mold to add to the milk). I feel like my lack of early success due to relying on this book almost put me off from cheesemaking altogether. She never gives a good overall picture of how things should look or feel. (...)

4-0 out of 5 stars I think is a wonderful book
I am very disapointed to read a negative comment about this book of Ricki Carroll, because being myself a dairy microbiologist and working everyday with cheeses, as Mrs. Carroll, I really find her book a great reference for anyone who wants to start making cheese from home from the very begining, or even for proffesionals to clarify some general concepts. You will find in this book good and precise explanations about a difficult topic, not always easy to explain, what she masters well. Is an affordable book for anyone interested in making our own cheese.

5-0 out of 5 stars One of life's greatest pleasures
I have read this book very carefully from cover to cover and find the information very accurate and easy to follow. It takes you in a very easy step by step manner through this most ancient art. Start small by trying the easiest recipes and making the cheeses you like and then as you start to become better, you can slowly try your own little variations.

Using this book, I have made Cheddars, Goudas and even Blue cheese that has won my Bed and Breakfast quite a reputation.

Find out a little bit about the cheeses I make by visiting
www.geocities.com/cinnabarfarm

2-0 out of 5 stars Very confusing, but nice recipes.
Quite a few recipes, many good, but as a prior reviewer stated, this book is confusing, especially with the hard cheeses. If you have never done this before, try a beginner's book like the one by Shane Sokol. That one has fewer recipes, but is wonderful for the beginner.

1-0 out of 5 stars Not worth it at all
This book is so impractical, I'm very glad I didn't pay for it. A very essential part of making hard cheese is a means to provide pressure, a press. This author refers to the use of different pounds of pressure, but gives little or no advice on how to achieve that pressure. For instance, she'll say, "20 pounds of pressure for 30 minutes". How??

There is a primitive diagram of a cheese press that involves the use of a tree stump, but no real directions. It's very frustrating. The recipes are OK, but I'm sure you could find similar recipes elsewhere. This book is a waste of time if you're just starting out. ... Read more


24. Professional Charcuterie : Sausage Making, Curing, Terrines, and Pâtés
by JohnKinsella, David T.Harvey
list price: $54.95
our price: $34.62
(price subject to change: see help)
Asin: 0471122378
Catlog: Book (1996-03)
Publisher: Wiley
Sales Rank: 135682
Average Customer Review: 3.5 out of 5 stars
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Book Description

The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality

Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.

Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels. ... Read more

Reviews (6)

4-0 out of 5 stars Other suggestions
This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <>. It's out of print, but readily available used at Amazon.com.

4-0 out of 5 stars Good Enough, In all fairness
I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!
... I really do not know what the other reviewers were looking for in a charcuterie book, though !!

2-0 out of 5 stars A Commericial Text
This book is for the professional cook in mind not for homestead sasuage makers.It is not what i was looking for.

2-0 out of 5 stars Good looking book but.
This book looks good, with lots of pictures and sausage mixes. I have beenmaking sausages for a living for twenty years, I have won many localcompetions including currently holding the title for supreme champion ofhampshire UK.When I first started reading this book I thought these willnot work and how right I was.When I changed a few things around thesausages came out ok.This book is not as it states PROFESSIONAL.

4-0 out of 5 stars Professional Charcuterie
This is an advanced book. This was my first sausage cook book, it was overwhelming initally. Great information & recipes lie between the covers including info. on equiptment, sausage, meats, terrains, broths,chemicals. This is a fine suplement to Rytek Kutas' book. I would like tosee the John & David write more on this topic. They seem to know theirstuff! ... Read more


25. Sushi: Taste and Techniques
by Kimiko Barber, Hiroki Takemura, Ian O'Leary
list price: $20.00
our price: $13.60
(price subject to change: see help)
Asin: 0789489163
Catlog: Book (2002-09-01)
Publisher: DK Publishing Inc
Sales Rank: 7766
Average Customer Review: 5 out of 5 stars
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Book Description

This beautifully illustrated guide will enable readers to master and appreciate the art of sushi.

The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi. ... Read more

Reviews (5)

5-0 out of 5 stars Gorgeous Photography and Helpful Steps in Pictures
If you only buy one book about Sushi, this would be my recommendation. Not only do you learn all the basic techniques, there are detailed instructions and full-color pictures to show you every major step in the entire process.

This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.

A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.

Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.

~TheRebeccaReview.com

5-0 out of 5 stars Excellent Book.
Great edition, I really love it.

You can find concise cultural background, easy to understand explanations from cutting fish to creating dishes in a very exquisite manner, as well as important etiquette while eating in a sushi bar.

It covers a very wide scope of shushi styles and the pictures are really great, so they all make the reading a worthwhile experience.

The best cost/benefit I have ever seen when it comes to cooking books.

Guillermo.

5-0 out of 5 stars Great book of how too, with awsome pictures
I only have 2 or 3 books on sushi, and so far this one is the best. Great pictures, easy uncomplicated directions that work, and a really broad range of sushi types and the many ways to prepare it. The fish and shellfish pictures are realy good, with directional lines overlayed to show you where to cut. The book is set up well and easy to navigate. And has the best and quickest sushi rice recipe i've found in books and on the net. I nailed the rice on my first try.
There's allot more in the book than just Sushi. There are so many recipe's for other dishes served at Sushi resturants, you'd have to be in Japan to see them all.

Awsome book.

David.

5-0 out of 5 stars AWESOME.
This book is maybe too much for the beginning sushi lover (more pun than truth), but certainly a neccessary choice for the avid connisseur. Not only are the pictures, recipes and descriptions astounding, but they offer some insight into the lesser discussed topics, such as: how to serve up Octopus fresh, or how to cut your fresh fish for sushi. DIFFERENT kinds of fish - flat fish, makrel, tuna, it's all in here.

I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)

5-0 out of 5 stars Superb -- true to DK form!
Wow -- this book is not just for sushi, but for seafood technique, period. Full of color photos, with, for instance, several different species of fish shown with dotted lines as a cutting guide ... a glossary of japanese terms, how to prepare the usual condiments (also shown in color photographs). I just want to keep this around as a reference! Or, maybe that's just an excuse? ... Read more


26. Williams-Sonoma Collection: Ice Cream (Williams Sonoma Collection)
by Mary Goodbody
list price: $16.95
our price: $11.87
(price subject to change: see help)
Asin: 0743243676
Catlog: Book (2003-05-12)
Publisher: Free Press
Sales Rank: 9882
Average Customer Review: 4 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan

Book Description

Vanilla, strawberry, chocolate, coffee: Everyone has a favorite flavor of ice cream. As a simple treat on a hot summer afternoon or an elegant finish to a special meal, ice cream is a versatile dessert that is delightfully easy to make at home.

Williams-Sonoma Collection Ice Cream offers more than 40 recipes for rich ice creams, tangy sorbets, and flavorful granitas. When delicious combinations of ingredients -- fresh cream, fruit at its peak of ripeness, fine-quality chocolate -- are combined and frozen in an ice-cream maker, the results are always sublime. From the crunch of ice creams made with candy, cookies, or nuts to those as smooth as caramel, there are plenty of irresistible choices inside these pages. In addition, an entire chapter devoted to more elaborate ice cream dishes will inspire you to use your favorite flavors to make impressive frozen desserts.

Tempting, full-color photographs of each ice cream make it easy to decide which one to prepare, and photographic side notes highlight essential ingredients and techniques, making Ice Cream more than just a fine collection of recipes. A comprehensive basics section and a detailed glossary will also provide you with everything you need to know to make delicious homemade ice cream your new favorite dessert.

From a scoop of creamy, old-fashioned ice cream to a dish of sweet sorbet or a spoonful of rich gelato -- iced desserts are a refreshing way to enjoy an infinite array of wonderful, sweet flavors.

Williams-Sonoma Collection Ice Cream offers more than 40 easy-to-follow recipes that allow you to make all-time favorites as well as delicious new flavors. Whether you crave an irresistibly rich chocolate-hazelnut gelato, a light and tangy lemon sorbet, or the best vanilla ice cream you have ever tasted, the recipes inside will inspire you to serve ice cream for any occasion. This vividly photographed, full-color recipe collection promises to become an essential addition to your kitchen bookshelf.

"Once you have sampled the flavors inside, you will realize that homemade ice cream is simply the best there is!" ... Read more

Reviews (3)

2-0 out of 5 stars For photography, 10. For recipes, 2. Not the best book!
I bought a Krups ice cream machine two summers ago at Williams Sonoma along with The Ultimate Ice Cream Book by Bruce Weinstein. This year, I purchased this book in the Williams Sonoma series and it's just not as complete as Weinstein's book. Williams Sonoma did a wonderful job on the photography and Ms Goodbody's recipes are fine, but for my money, The Ultimate Ice Cream Book has this one beat.

5-0 out of 5 stars Perfect Ice Cream
I bought an electric ice cream maker by GE at the store and had nothing but disasterous experiences with the recipes that came with it. In an attempt to try to get some use out of my investment I bought this book. Unlike the standard ice cream books it has many fruit recipes . My favorite, the one for blueberry ice cream, is always a hit because it has such an intense flavor and vibrant color.

I also especially like the fact that the book includes a recipe for peppermint ice cream since that recipe has been hard for me to find.

Overall the recipes work very well, the pictures are beautiful, and the instructions are easy to read. There is quite a selection of recipes in terms of time too. Many of the quick recipes do not involve egg (they involve milk and half&half instead) so they are faster than the others without the potential risk of tasting like scrambled egg if you do them wrong.

5-0 out of 5 stars Creamy Goodness
120 pages of rich colorful vibrant jump-off-the-page mouth-watering ice cream. Also including, but not limited to traditional sherbets, shakes and sorbet. Contains all the reliable recipes you'll ever need with simple step-by-step directions (complete with inventive options to please anyone's individual taste buds). From the standards like chocolate and mint chip, to peach and vanilla with all kinds of incredible mix-ins. Got a slightly "off" batch of cookies - throw it in your homemade ice cream and see what happens. This book proves that you don't have to be a pro to make some good old fashioned ice cream... make any dessert occasion just a little bit sweeter. Williams-Sonoma has a great collection of cook books (Breads, Salads, Pastas, Desserts, Soups, Vegatable, etc) - all are equally impressive with wonderful photography and easy instructions. A beautiful book. ... Read more


27. The Sauce Bible : Guide to the Saucier's Craft
by David PaulLarousse
list price: $54.95
our price: $34.62
(price subject to change: see help)
Asin: 0471572284
Catlog: Book (1993-05-28)
Publisher: Wiley
Sales Rank: 28435
Average Customer Review: 4.14 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan

Book Description

A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included. ... Read more

Reviews (7)

3-0 out of 5 stars Inaccurate Facts
Everyone's heard the old adage about "where there's smoke, there's fire". If I discover inaccuracies in a text that I know are inaccurate, it makes me wonder how much of what is stated in the text about matters I don't know about is accurate!

Example 1: He states that a peppercorn when ripe is pink, and that is soaked in water to remove the pink shell to reveal the white peppercorn. This is not true. The "pink peppercorn" is not related to black pepper at all. (Ref: The Professional Chef, 5th Edition)

Example 2: He states that tomatoes were introduced into Italy in the 1600's. I had always heard that it was Thomas Jefferson who ate tomatoes when no one else would because tomatoes are related to the Deadly Nightshade (Belladonna) family and were generally thought toxic. Jefferson introduced them to the Italian Ambassador who brought them back to Italy in the 1700's.

Example 3: He gives a recipe for Chutney sauce which requires Mango Chutney as an ingredient. However, there is no Mango Chutney recipe in the book that I could find!

OK, Example 3 is an omission rather than an inaccuracy, and yes, I'm not positive which story in Example 2 is historically correct. But Example 1 alone would cause me to be skeptical, because it is so widely known that pink peppercorns are not a member of the black pepper family. Actually, white pepper is inside black pepper, and breaking off the outer shell reveals the white peppercorn. Green peppercorns are merely just that: green when they're ripe.

Also one recipe, I forgot which one, called for 1 Basil, and left out the unit of measure.

Haven't tried any of the recipes, but just reading through some of them, they appear to be fairly sound. The proof will be in the tasting.

DR

5-0 out of 5 stars It is the BIBLE
Knowledge, organization and clear. Excellent resource.

2-0 out of 5 stars Good Sauces--Bad book
The book presents hundreds of interesting sauces but is not organized in a way that allows you to know what sauce to use and when. Rather than index sauces to match foods, this book presents a small blurb of suggested foods next to each of 600+ receipies. For example, I opened the book at random to a sauces that was recommended for crab cakes. But if I wanted to prepare crab cakes and was looking for a sauce, I would have had to read past 200 pages and 300 recipies before I found this one. The publisher could have spent a few hundred dollars to create an index of sauces that would have increased the value of this book ten fold. Too bad they didn't.

5-0 out of 5 stars Not just your average 'recipe book' cookbook...
This book is more of a detailed textbook than a cookbook. It goes into a detailed history of how sauces developed over the last few centuries - dating all the way back to the Roman feasts. Better yet, it doesn't give mere recipes - it details the hows and whys of good sauce making.

This book may be too detailed for an amateur cook to use. It's not the sort of book that you simply take a recipe and use, not unless you're already well-skilled in the saucier's art. It does take the time to explain all the french cookery terms that make up the vocabulary of the text, and if you're willing to actually take the time to learn all the skills Chef Laurousse is teaching, you'll be a far better chef for it.

4-0 out of 5 stars An excellent recipe resource.
The book doesn't go into depth about anything but sauces. It has great pictures and good suggestions for professionals. I really like it. ... Read more


28. Dungeness Crabs And Blackberry Cobblers : The Northwest Heritage Cookbook (Knopf Cooks American Series)
by JANIE HIBLER
list price: $25.00
(price subject to change: see help)
Asin: 0394577450
Catlog: Book (1991-11-12)
Publisher: Knopf
Sales Rank: 449766
Average Customer Review: 5.0 out of 5 stars
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Book Description

Explore the rich heritage of the Northwest-a yeasty mix of Native American wilderness ways with the cooking style of the French settlers, as well as the New Englanders, Scandinavians, Germans, Italians, and Asians who followed. Janie Hibler interweaves fascinating pieces of lore, history, geography, and personal reminiscences into this collection of 212 recipes from the area. Her dishes succeed in blending the old with the new in delectable combinations that feature all the delights that the Northwest has to offer. ... Read more

Reviews (1)

5-0 out of 5 stars Intruiging cookbook with a bit of history
This book is a must for any cook who loves to read cookbooks in their spare time.All of the recipes are straight-forward, yet most of them are very unique combinations ie. walla-walla sweet onion jam, cheddar cheese soup with peppered bacon and ale.Each page also has a bit of Northwest history and accompanying photos, which are quite enjoyable.As Seattle-ite I can vouch that these recipes really do use locally available ingredients, but I think that cooks everywhere would enjoy and adapt these recipes.Only drawback is that pictures and text are black and white only. ... Read more


29. Slim Smoothies : Over 130 Healthy and Energizing Recipes Without All the Calories
by DONNA PLINER RODNITZKY
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0761520597
Catlog: Book (2003-01-28)
Publisher: Three Rivers Press
Sales Rank: 12941
Average Customer Review: 5 out of 5 stars
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Book Description

Great Taste Without the High Calories!
Looking for novel and nutritious ways to enrich your diet without adding too many calories or unnecessary fat? Well here you go! This tasty collection of more than 130 ultra-nutritious and energizing low-cal smoothies is the perfect complement to your daily meal plan. Smoothies are inherently healthy, but many include a high calorie count—especially when made with dairy products. Now you can enjoy the refreshing, delicious appeal of a smoothie, but with more healthful ingredients, such as fruit juice, fresh fruit, tofu, and fat-free yogurt. Sleek and simple smoothie recipes include:
·A Beautiful Rind
·Cherry Potter
·Melon Rouge
·Bing in 'Da Noise
·Thin City
·Meet the Pear-ents
·What a Waist!
·Berry Manilow
·Hawaiian De-Lite
·And many more!
With a nutritional analysis for each recipe, these revitalizing and delicious meals-on-the-go are the perfect choice for the calorie-conscious who don't want to sacrifice taste.
... Read more

Reviews (1)

5-0 out of 5 stars Smoothies for the super health-conscious
This book is great for someone like me who loves smoothies but hates calories. The recipes are divided into those that are low cal (below 350) and others that are ultra low cal (below 250). I even found some that are down in the 160's. I have a previous smoothie book by the same author that is very good, but I was attracted to this book by an article about it in Shape Magazine, and I haven't been disappointed. The recipes are tasty and I feel like I'm doing something good for myself. Highly recommended! ... Read more


30. Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them
by Peter Kaminsky
list price: $22.00
our price: $14.96
(price subject to change: see help)
Asin: 1401300367
Catlog: Book (2005-05-11)
Publisher: Hyperion
Sales Rank: 9671
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Book Description

What Bill Bryson did for trees and walking shoes and Mark Kurlansky did for cod, Peter Kaminsky now does for pork in Pig Perfect.

Do you crave a juicy pork chop? An old-time country ham? Or maybe some Southern-style barbecue? Then you'll want to join Peter Kaminsky on his pilgrimage in search of the perfect pig.

Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatán and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.

Still hungry for more? Try these delicious recipes interspersed throughout the book:

--Porchetta, Burgundy Style
--Suckling Pig Braised in White Wine and Herbs
--Emile and Rachel's Roast Loin of Pork with Greens and Cantaloupe
... Read more


31. The Perfect Wedding Cake
by Kate Manchester
list price: $22.50
our price: $15.30
(price subject to change: see help)
Asin: 1584790849
Catlog: Book (2002-02-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 117955
Average Customer Review: 3.71 out of 5 stars
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Book Description

The Perfect Wedding Cake is an inspirational guide for the bride and groom on how to choose a wedding cake that reflects the style of their wedding. It covers everything they need to know, including how to select a cake design and baker, when to cut and serve the cake, and how to choose delicious flavor combinations and a cake to complement the season. For thosewho want to bake their cake at home, the book includes basic but delicious cake and frosting recipes created by a leading pastry chef that can be executed in a home kitchen.

Thirty-five full-color photographs of gorgeous wedding cakes showcase a wide variety of inspirational styles and types-from traditional tiered cakes to contemporary alternatives such as jewel-like single-serving cakes-created by some of the most respected chefs working today, including Sylvia Weinstock, FranÁois Payard, Gail Watson, and Ron Ben-Israel. An extensive resource guide of the top wedding cake bakers in the United States completes the book. ... Read more

Reviews (14)

5-0 out of 5 stars A Beautiful Book...
As a wedding planner, I can attest that anyone who says this book is 'disappointing' has simply never gone through the wedding cake books currently on the market. Most of the cakes in those books look dated and uncontemporary. This is, without a doubt, the prettiest book on wedding cakes. The cakes themselves are stylish, very today, and simply the most beautiful we have ever seen. Bravo Ms. Manchester et al. on a fabulous job!!

5-0 out of 5 stars A MUST HAVE FOR EVERY BRIDE
This enchanting book is packed with all the information a bride needs about selecting, serving, and preserving a wedding cake.

Yummy photos of great cakes. A couple of recipes for the intrepid. Tips about choosing a baker. Wedding cake etiquette (you wouldn't want to smash one of these cakes in the groom's face). A great resource guide that covers the entire U.S. and locations overseas.

All this and the history of wedding cakes, too.

2-0 out of 5 stars Not impressed
Sadly, I was extremely underwhelmed by this book. It is just a collection of some above-average cake decorating. There are no instructions on how to make the sugar paste flowers or decorations. A better book would be Margaret Braun's Cakewalk. This book, however, is great for beginners or clueless brides. For us pastry folks, I recommend you pass on it.

3-0 out of 5 stars Coffee Table Book
Nice coffee table book for wedding planners and cake decorators.

2-0 out of 5 stars Don't judge this book by its cover
The only cake I actually considered from this book was the one on the cover. I was not pleased with many of the other selections on the inside. If you are looking for something traditional, which I am, then this book is probably not for you. Even if you were to find something you liked, I must caution you that this book lacks the instructions needed to be provided to a baker/designer in order to accomplish the re-creation of many of these cakes. There are some impressive masterpieces in this book but none that I haven't already seen displayed in various bridal magazines that I have previously purchased. Also, the cakes in this book carry a heavty price tag so be prepared to go over budget if you decide to set your heart on one of them. ... Read more


32. The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
by Brooke Dojny
list price: $16.95
our price: $11.87
(price subject to change: see help)
Asin: 1580174736
Catlog: Book (2003-06-01)
Publisher: Storey Books
Sales Rank: 13959
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Book Description

Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.

Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast. ... Read more


33. The Loaves and Fishes Cookbook
by Anna Pump, Gen Leroy
list price: $14.00
(price subject to change: see help)
Asin: 0020100809
Catlog: Book (1987-04-01)
Publisher: Macmillan General Reference
Sales Rank: 178996
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars Please bring it back!
It's an excellent creative cookbook. I do not own one, but would love to. My sister in law has made some wonderful dishes from this book. ... Read more


34. Classic Pasta Cookbook
by Giuliano Hazan
list price: $24.95
(price subject to change: see help)
Asin: 1564582922
Catlog: Book (1993-10-01)
Publisher: Dk Pub (T)
Sales Rank: 63349
Average Customer Review: 5 out of 5 stars
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Amazon.com

A born teacher, Hazan gives clear and easy to follow instructions for making pasta and for cooking more than 100 pasta dishes. Luscious color photos in this large-format book lavishly show all about Italian pasta, from making fresh egg pasta to why particular shapes pair best with certain kinds of sauces. Published in 1993, The Classic Pasta Cookbook remains an ideal way to develop and perfect your pasta repertoire. There are classic recipes, plus dishes like Spaghetti with Leeks, Shallots and Red Onions, and Puttanesca Bianca. ... Read more

Reviews (19)

5-0 out of 5 stars Great recipes with correct amount of ingredients
This is one of my all time favorite pasta cookbooks. Gorgeous photos and easy to read instructions. I have tried about ten different recipes that all turned out great. The reason that I like this book so much is that the ingredients are correct and require no adjustment.

5-0 out of 5 stars Must Have!
If you like pasta this book is a must have. I am Italian, and learned to cook because I appreciate good food, and I like to eat! Eating is essential to life, why not eat the best foods, you only live once! I learned from watching my mother and grandmother cook and I can tell you the recipes in this book are the real thing; after all my mother bought this book for me. In my opinion(and my mother's) Marcella Hazan wrote the bible of Italian cookbooks with "Essentials of Italian Cooking"(also a must have), and this book is written by her son, so it is natural that the apple doesn't fall far from the tree. I have used this book countless times over the years, it is my reference for any pasta dish. It is easy to understand and follow, and after a while you will realize all these dishes are easy to prepare. Great illustrations on how to make fresh pasta and excellent sauce suggestions for different types of pastas. Lots of pictures so it makes it easy to understand what the dish is meant to look like, and what the ingredients should look like...I may have had a head start being of the Italian culture, but this book should make it easy for anyone to understand. Italian cooking is not centered around spaghetti and stewed tomatoes over tons of burned garlic, Italian cooking is colorful, diverse and subtle. This book will give you some insight into true Italian pastas, and the importance of fresh ingredients. Buy it, read it and eat in good health Per Cent' Ani!

5-0 out of 5 stars GREAT Book
But why on EARTH are people selling it for 60 BUCKS when it's 24.95? LMAO

Great book, every recipe to die for. Yummy!

5-0 out of 5 stars Best receipie book I have
I love it. It's easy to read and follow, has tons of illustrations, easy receipies. I use it a lot.

5-0 out of 5 stars Great Food and Simple Recipes
So far, I have cooked a few of the different recipes from this book. Fettucine with Fresh Herbs, Tomatoes and Crean and the Pasta Fagioli have been the best received. Several of the recipes are very simple to make and others will take you quite some time. The book also includes a very helpful guide on stocking your kitchen and shopping for the right ingredients. All in all, this is a fantastic recipe book for cooking pasta. ... Read more


35. Field Guide To Meat
by Aliza Green
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 1594740178
Catlog: Book (2005-05-31)
Publisher: Quirk Books
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36. Classic Indian Cooking
by Julie Sahni
list price: $26.95
our price: $16.98
(price subject to change: see help)
Asin: 0688037216
Catlog: Book (1980-10-01)
Publisher: Morrow Cookbooks
Sales Rank: 12174
Average Customer Review: 4.63 out of 5 stars
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Book Description

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

... Read more

Reviews (41)

5-0 out of 5 stars Great Book !!
This book was ranked among the top-six all-time cooking bibles by the New York Times. The moghul cuisine recipes are clear and detailed, without being "too-detailed". Julie Sahni uses her amazing knowledge of combining spices to make the dishes taste extraordinary. Meant as much for the cooking experts as it is for the beginners, one of the sections is devoted to basic cooking techniques, concepts and description of Indian spices. (This review has been taken from recipedelights.com)

5-0 out of 5 stars My Favorite Window Into India
Some eight years ago or so, I decided to try to impress both my vegetarian and non-vegetarian friends by making them some authentic Indian dishes. The only thing was, I had no real idea of what I was getting into, as almost all of the Indian food I had eaten had been in restaurants in London and the East Village in Manhattan.

Somehow I found my way to purchasing "Classic Indian Cooking." Slowly and methodically, I then made my way through the very helpful discussions about such things as roasting and crushing spices and herbs and techniques for preparing onions, garlic and ginger root as bases for various curry dishes.

I've since learned that this cookbook was ranked last year as one of six all-time cooking "bibles" by the New York Times. I can see why. It's not a picture text (although there are some helpful illustrations); it's a text for teaching yourself a wholly different cuisine whose fundamental cooking techniques may be completely foreign to many home chefs in the United States, although that seems to be changing.

There are some simply astonishing recipes in this book. You will need to take your time though, because they can be complex and may require preparation of recipe components a day ahead of the time you plan to serve your meal. You should take Julie Sahni's words to heart that cooking should be a "relaxing" enterprise.

If pressed to choose a favorite recipe, it would have to be "Keema Bhare Bandh Gobhi" (meat-stuffed cabbage rolls with ginger lemon sauce), which has a vegetarian counterpart in "Aloo Bhare Bandh Gobhi" (same cabbage rolls, but a vegetarian version stuffed with a spicy potato filling). The extraordinary taste of this meal cannot be found in any Indian restaurant of which I am aware (they tend to stick to a small repertoire of established recipes that in no way define the range of cuisine actually available in India). I have seen these cabbage rolls almost voraciously consumed. That--in my book--is the mark of a great meal.

So, my friends over time have been duly impressed and I must say that I've become a much better cook because of "happening" across this true classic of varied Indian cuisines. Hope you have as much fun with it as I have had over the last eight years!

5-0 out of 5 stars If you want THE Indian cookbook, this is it!
Have been cooking from this book since 1980 and it has really stood the test of time. I have several other Indian cookbooks but this is the only one I use. Every dish I have ever made has been a winner. The Velvet Butter Chicken is out of this world, it does take some effort (make Tandoori chicken first) but is really worth it. Mulligatawny Soup another winner as is the Cauliflower, Green peas, and Potatoes in Spicy Herb Sauce. Have never been disappointed with any recipe from this book.

Ms. Sahni writes clearly and gives practical advice. I learned how to cook Indian food from this book and would highly recommend it to anyone who is looking for a great teacher and guide to the world of Indian cooking.

1-0 out of 5 stars Not what I hoped for
I love Indian food. I love to cook- I come from a family of seriously devoted chefs. I lived in Pakistan a number of years ago and still find myself craving the recipes I tasted there. My husband grew up in a Sikh community and he craves the dishes of his childhood. I got this book hoping it would give me an easily available reference, and the reviews were all so wonderful. I have had the book for over a year now and I have not made a single dish from it that I was excited about after the tasting commenced. Her descriptions sound enticing enough, but I have been very disappointed in the flavour, texture and appearance of the dishes. I have tried not to play with the ingredients in dishes too much (like I usually do)in order to give them the opportunity to be as authentic to her recipes as possible, but I have come to the conclusion that I would rather eat from any stall in any street in Islamabad than any of her recipes. I have made fabulous recipes from recipes found on the internet, but I really wanted a more comprehensive, authentic resource for finding recipes quickly, but her spice combinations are way too uniform, her methods inordinantly time consuming for not a better product, and the curries come out sadly wanting for excitement. I am so sorry to say this, because I wanted to find the best source, but more often than not I abandon her book when I am researching something tasty in the Indian genre. I can do better winging it on my own. Don't bother.

1-0 out of 5 stars DO NOT BUY THIS BOOK.
The recipes in this book are really really bad. I know this because I come come from a family of great cooks (Indian.) all the recipes are filled with tons of cardamon and cloves, just given fancy names. Just to make sure I tried some of them and could barely eat it, and im a really good cook.

Her supportive material for the text is just as bad as her cooking. They make no sense, unfounded and lack structure of any sort. In my opinion this woman should be banned from writing any more cookbooks.

I could go on and say how much I hate this book, the only reason im here is to tell you NOT TO BUY THIS BOOK. ... Read more


37. The Lavender Cookbook
by Sharon Shipley
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0762418303
Catlog: Book
Publisher: Running Press Book Publishers
Sales Rank: 50279
Average Customer Review: 5 out of 5 stars
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Book Description

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways in which the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender. ... Read more

Reviews (1)

5-0 out of 5 stars Exquisite!
Last year I attended a cooking class at Sur le Table where Sharon demonstrated some of her recipes, and the entire class was in culinary heaven! Sharon's collection of recipes using lavender is diverse and unique, and will add a sumptuous note to your cooking repertoire. Elegant or simple, these recipes invoke images of France, and inspire me to invite friends over for special meals. This cookbook will be one of your favorites! Enjoy! Edible lavender can be ordered online from Dean & Deluca http://www.deananddeluca.com/ ... Read more


38. Sushi (Essential Kitchen Series)
by Ryuichi Yoshii
list price: $18.95
our price: $13.27
(price subject to change: see help)
Asin: 962593460X
Catlog: Book (1999-03-01)
Publisher: Periplus Editions
Sales Rank: 7321
Average Customer Review: 4.64 out of 5 stars
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Reviews (11)

4-0 out of 5 stars an attractive, well-constructed overview of sushi making
This book is a good starter for those who are interested in making sushi at home. "Sushi" also has very attractive photography, so it can also double as a coffee table book. I would recommend it, although I'm not certain if the book contains enough information about selecting fresh fish for sushi, since it is really dangerous to eat any raw fish that isn't absolutely fresh.

5-0 out of 5 stars Excellent introduction book
This is an excellent beginner book on sushi. And if you are a visual person, the photography and design of the book are first rate. I would recommend it highly as a "coffee table" book and as a place to start learning to make sushi.

It starts with a useful dictionary like selection with photos that identifies many basic tools and ingredients. Then gives tips on selecting fish. Something I really appreciated was just one standard way of preparing a whole fish. Most other books duplicate fish preparation for the endless nigiri types, but are grossly incomplete for beginner. Besides, I'll suggest that the average person isn't even going to find these "exotic" fish at a local market. Many types of fish have extremely limited availability and can be expensive. Most will likely buy portions of raw fish that is (probably frozen and) preprepared from an Asian market. Fortunately though, once you get the basic tools and ingredients from an Asian market, many basic types of sushi in this book can be made from seafood or vegetables that can be found at any Grocery Store.

This book has ample photographs for each step in preparation of various "rolled" (maki) sushi including reverse rolls, and also for nigiri preparation. Another noted standout in this book are the exposure to ideas for making sushi out of vegetables, a special plus for those with limited taste for raw fish. This book describes tamago, inari, chirashi, gunkan sushi as well as ideas for garnishes and also has a few basic soup recipes.

Sushi is not difficult to make, but it does take practice to get the hang of it. If you really are into it, no book of this type is going to tell you everything. However, each will give new ideas if the "art" of sushi preparation interests you. To really learn to make a full meal that looks attractive and tasty, you will eventually want some 3" thick book on Japanese Cooking, though after you are comfortable with the basics. I can't recommend a better place to start than here.

4-0 out of 5 stars Easy to Read... Easy to Follow... Great for sushi beginners
Excellent book for beginners who want to know more about making Sushi. Nicely laid out with step-by-step instructions and lots of beautiful photos to complement the text. Easy to read and follow - I read it in a couple hours. May be too "simple" for those who've already made sushi.

4-0 out of 5 stars Good basics sushi cookbook for your collection
This was a good cookbook that covered the basics of making sushi. Things like equipment & utensils to use, ingredients explanations, how to fillet fish, cleaning squid, etc. There were a few creative ideas but for a creative sushi display but not for unique sushi rolls. Buying this book used and adding to your collection would be worth spending the money.

5-0 out of 5 stars sushi
It's a great book, very good picture and easy instruction
It's a great buy. ... Read more


39. Seafood Cookbook
by PIERRE FRANEY
list price: $29.95
(price subject to change: see help)
Asin: 0812916042
Catlog: Book (1986-10-12)
Publisher: Crown
Sales Rank: 97452
Average Customer Review: 5 out of 5 stars
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Book Description

In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.

Every, aspect of The Seafood Cookbook reveals the authors' intention to remove the cloak of mystery that surrounds buying and preparing seafood. Chapters are organized by cooking techniques since any one technique can apply to a variety of fish. Each chapter -- on baking, sauteing, deep-frying, grilling, poaching, and braising -- offers recipes for commonly available fish in American markets. In keeping with Franey's 60-Minute Gourmet philosophy, 70 percent of these recipes can be made in an hour, a third of them can be made in thirty minutes. This lighter, faster, fresher approach carries over to the later chapters on sauces, stocks, vegetables, salads, and side dishes.

From classics like Oyster Stew and Salmon Mousse to the best synthesis of French techniques and the new light cuisine -- deliciously realized in such dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook are as quick and easy as they are innovative.

The introductory chapters give clear instructions on how to buy and store the freshest fish and shellfish. One hundred and fourteen original line drawings beautifully illustrate the various species and basic techniques such as cleaning shrimp and squid and forming quenelles. The final chapter, offering a common-sense formula for pairing wine and seafood, is more helpful than any wine list.

Once a food that intimidated many cooks, fish is now, thanks to Pierre Franey and Bryan Miller, faster and easier to prepare, and more delicious than ever before.

Pierre Franey is the author of The New York Times 60-Minute Gourmet, The New York Times More 60-Minute Gourmet, and Pierre Franey's Low-Calorie Gourmet. Formerly the head chef of the famed Le Pavillion restaurant in New York City, he has written for The Times since 1976. He lives in East Hampton, New York.

Bryan Miller is the restaurant critic and feature food and wine writer for The New York Times. He is the author of the forthcoming The New York Times Guide to Restaurants in New York City. He lives in Manhattan. ... Read more

Reviews (3)

5-0 out of 5 stars Without a doubt the best seafood cookbook I own
My mother picked up this book for me at an estate sale several years ago and it is my seafood bible. Everything I've made from here has come out incredible. The recipes are simple yet they taste so gourmet, and he usually uses ingredients you're likely to have around the house anyway. I highly recommend this to anyone who is looking for seafood recipes from simple to fancy...you will not be disappointed.

5-0 out of 5 stars A "must have" for every kitchen!
Why oh why is this timeless cookbook out of print? The fish recipes are uncomplicated yet sophisticated - likely to be found in trendy restaurants today (although the book was written in 1986). We take our "Seafood Cookbook" with us on vacations knowing that the ingredients will be available in most stores and that we won't have to give up hours of "beach time" preparing a fresh and delicious seafood dinner.

5-0 out of 5 stars Excellent recipes which are easy to prepare at home
I did not grow up eating fish, but love seafood now. I was at a loss as to how to prepare restaurant-quality recipes at home. I found this book on my mother's bookshelf, she gave it to me, and now am buying it as a gift for friends who like to cook but do not have a source for nearly foolproof seafood methodology. An enormous variety of seafood is included; interesting ingredients are used; recipes are easily adapted to no-added-fat cooking. Most recipes can be accomplished in a half hour on a work night. All look nice on the platter and plate. You cannot go wrong with Pierre Franey! ... Read more


40. Handbook Of Herbs And Spices
list price: $269.95
our price: $269.95
(price subject to change: see help)
Asin: 0849325358
Catlog: Book (2004-04-30)
Publisher: Taylor & Francis Group
Sales Rank: 881391
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