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$14.93 $14.34 list($21.95)
61. Bruce Aidells's Complete Sausage
$22.02 $15.00 list($34.95)
62. Chez Panisse Fruit
$35.00
63. The World Encyclopedia of Cheese:
$22.05 $10.55 list($35.00)
64. The Italian Baker
$20.47 list($32.50)
65. Paella! : Spectacular Rice Dishes
$13.57 $11.95 list($19.95)
66. Luscious Lemon Desserts
$12.24 $8.60 list($18.00)
67. 366 Delicious Ways to Cook Rice,
$11.53 $11.12 list($16.95)
68. Great Grilled Cheese: 50 Innovative
$25.20 $17.47 list($40.00)
69. The Herbfarm Cookbook
$10.50 $7.64 list($14.00)
70. The Book Of Yogurt
$23.07 $20.92 list($34.95)
71. Go Fish : Fresh Ideas for American
$10.46 $9.34 list($13.95)
72. Stevia Sweet Recipes: Sugar-Free-Naturally
$10.17 $9.04 list($14.95)
73. The Complete Book Of Sauces
$25.20 $16.49 list($40.00)
74. Fish & Shellfish
$18.90 $9.50 list($30.00)
75. A Spoonful of Ginger : Irresistible
$11.01 list($12.95)
76. Easy Beans: Fast and Delicious
$11.56 $10.00 list($17.00)
77. Olives : The Life and Lore of
$13.57 $7.99 list($19.95)
78. Perfect Vinaigrettes : Appetizers
$10.17 $3.00 list($14.95)
79. Smoothies for Life! Yummy, Fun,
$19.53 list($22.98)
80. A Busy Cook's Guide to Spices:

61. Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker
by Bruce Aidells, Denis Kelly
list price: $21.95
our price: $14.93
(price subject to change: see help)
Asin: 1580081592
Catlog: Book (2000-11-01)
Publisher: Ten Speed Press
Sales Rank: 4693
Average Customer Review: 4.8 out of 5 stars
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Reviews (5)

4-0 out of 5 stars Worth it even if you don't make your own sausage
If you're unsure about your commitment to sausage making, don't let your uncertainty dissuade you from buying this book. While his sausage recipes are indeed excellent (I've made a few of them), a large portion of the book provides recipes for using sausage in recipes. And those recipes are very good. Personally, I think the book's worth the price for the cornbread stuffing (with pork sausage and andouille) alone.

5-0 out of 5 stars Insanely great book (if you want to make sausage)!
I really bought this book to make cajun boudin, as well as andouille sausage. My dream was to make gumbo with my own andouille, and darned if it didn't turn out perfect the first time. We've made Chorizo, Linguica, and are looking at a poultry-Thai sausage next!

To truly get the most out of this book you need the following:

1) a meat grinder (I use my Kitchen-Aid with an attachment

2) a sausage filling attachment for your meat grinder (not required, if you're just going to make patties!)

3) some medium hog casings (again, not required, if you're just going to make patties!)

4) a smoker (not required, if you're not making smoked sausages, of course!)

However! The second half of the book is recipes USING sausage, so you could just buy the sausage at the market and enjoy the recipes (but what's the fun in that?)

This is a fantastic book, highly recommended, with interesting background essays on several of the sausage varieties. The sidebar on "Hot Boudin and Cold Beer" is right on the money.

5-0 out of 5 stars Want to make sausage? Buy this book!
While visiting from Indiana, my brother told me about making sausage. He bought a grinder and a book. Said I would no longer wonder about the fancy sausages I got in Portland. He convinced me. I bought an attachment for my Kitchen Aid, picked up Bruce Aidell's book and that was that! I bought some casings from the local whole foods store and some meat, spices and stuffing goodies and started making the best sausages I have ever eaten! This book has all the recipes and they are wonderful! Easy to follow. No pictures, but it is a book about grinding and stuffing. Who needs pictures? The book is great! Want to make your own sausages? Buy this book. Adds a new dimension to cooking...or grilling!

5-0 out of 5 stars absolute keeper
Okay, I bought this book, went out to get the food grinder and sausage stuffer attachment for my KitchenAid. I read and scanned the book over and over again. I finally decided to try the fresh Italian sausage and the chicken and apple recipe. I kept stalling and putting it off..well finally I got so sick of postponing that I actually got out of bed at 2 a.m. in the morning. Rolled up my sleeves and went right into it.

From grinding, to mixing, to clean up took me at least 4 hours. You have to remember that this is the first time I ever attempted something this crazy. I was petrified. What did I get myself into? But know what... the sausages were incredible. I practically ate the first batch of Italian sausage all of 3.5 lbs by myself. I had the hardest time sharing it with my kids who stared at me drooling with those puppy eyes begging to have a taste of what Mama was eating. And when I have to use these sausages for a pasta dish for some visiting friends, I actually regretted inviting them over since I wanted to eat the sausages myself. That bad..and that good!!

Sorry for the long story..but anyways here's the lesson for me. I won't know till I try and that's all it took me. Once. So for you who are intimidated with the whole thing but who loves to eat like me it's all worth it. Here's an excellent book to start your journey to becoming a sausage maker. And you will see the great difference between a store bought and something you made yourself.

Another book I found useful is Home Sausage Making by Charles something. Have an incredible time eating!!!

5-0 out of 5 stars Easy recipes and colorful descriptions
These sausage recipes gather dishes from across the country, providing a treatise on different kinds of sausages and regional variations. Recipes blend with Aidell's travels across America in search of great sausages, providing a wide range of sausages and ethnic insights. No color photos, but the easy recipes and colorful descriptions don't need them. ... Read more


62. Chez Panisse Fruit
by Alice Waters
list price: $34.95
our price: $22.02
(price subject to change: see help)
Asin: 0060199571
Catlog: Book (2002-05-01)
Publisher: HarperCollins
Sales Rank: 49905
Average Customer Review: 4 out of 5 stars
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Amazon.com

Alice Waters's Chez Panisse is one of America's great restaurants. Dedicated to serving French country food made from the finest American ingredients (and furthering the cause of local, conscientiously produced foods of all kinds), the restaurant is also responsible for a remarkable series of cookbooks, including Chez Panisse Vegetables and the Chez Panisse Menu Cookbook. Chez Panisse Fruit, coauthored by Waters, proceeds in the innovative spirit of its predecessors, offering 200 exquisite sweet and savory fruit recipes, plus essays that attune readers to growing and marketing issues so they can make wise seasonal selections. Conceived with utmost simplicity, recipes like Spit-Roasted Pork with Onion-and-Apple Marmalade, Caramelized Red Banana Tartlets, and Grilled Cured Duck Breasts with Pickled Peaches truly celebrate the fruits they feature. Though not difficult to prepare, the recipes demand a cook's full attention--at the market as well as in the kitchen. The reward is memorable eating.

Arranged alphabetically from apples to strawberries, the book treats familiar and less familiar fruit, including citron (in dishes like Sautéed Scallops with Citron), loquats (used in Catherine's Loquat Sauce, a delicious accompaniment to grilled meats), and mulberries (delightful in ice cream and sherbet). There are also superb versions of raspberry ice cream, cranberry relish, and blueberry buttermilk pancakes, as well as must-try "original" fare like Rocket Salad with Pomegranates and Toasted Hazelnuts, Tangerine and Chocolate Semifreddo, and Moroccan Chicken with Dates. A section of basics also provides exemplary formulas for the likes of pie dough, biscuits, and pastry cream. Illustrated in the Chez Panisse tradition with relief prints of the fruit, the book is an appreciation of one of our most glorious resources and, tacitly, a call to consciousness about the need to preserve it at its best. --Arthur Boehm ... Read more

Reviews (5)

5-0 out of 5 stars A Big Morsel for Repertoire and Soul
Alice Waters and the staff at Chez Panisse forged the standard for fresh cuisine. Instead of an overwhelming emphasis on abstract-innovations and culinary interpretations, Panisse offered diners a glorious showcase of products at their best, in the most bare and most essential.

This cookbook offers home cooks and curious readers insight into the ground-breaking process that changed the way we think about produce. From the get-go, the book's appeal is not in its starkly modern and sophisticated food styling or photography. Rather, the visual impact imparts a sense of familiarity and comfort; as if it were a relative's old cookbook to rummage through, full of beautifully printed fruit.

Listed alphabetically, each chapter offers practical information such as the history, popular use, and general availability of the fruit. Keep in mind (as Waters does) that much of the produce available to Panisse is do to the abundance in agricultural activity around the Berkeley area. However, this should not sway readers and cooks toward the negative. On the contrary. More knowledge of certain produce, local or exotic, continually empowers the curious foodie to venture into new unknown territory and inquire for it at farmer's markets, the road side stand, or supermarket.

In other words, demand what you can get, appreciate what's available to you, and use it wisely, letting the fullest flavor come through. Berries in New England, citrus in California, or peaches in Georgia, the book offers a well-spring of knowledge and recipes that follow the Panisse dictum.

The fact that the book isn't jam-packed with recipes I view as a positive. Waters offers a taste of what can be done. The rest, the new, can be devised by the Panisse chefs AND the home cook thanks to an arsenal of knowledge.

5-0 out of 5 stars Well worth the expense
Nice illustrations, very informative, good recipies. Teaches you about when the various fruits are in season, how to prepare them, and what accompaniments are best served alongside each one. I've used several recipies at work, and they have been a hit with the others in my workplace.

4-0 out of 5 stars Excellent Reference
This book provides an excellent reference guide for learning about different varieties of fruits, the cooking methods they are best suited for, and how to look for and purchase the best fruits. The recipes are simple, designed to showcase the flavor of the fruit, not to disguise it. The illustrations in this book are absolutely beautiful, I would love to have them framed for my kitchen walls! This book would make a wonderful gift for any cook, but particularly those who enjoy shopping the local farmers markets for seasonal produce.

1-0 out of 5 stars A HUGE DISAPPOINTMENT!
I don't know where to begin except to say that if returning a book were easier, this one would be air borne! An amazingly low number of recipes featuring hard-to-find varities of fruits leaves me frustrated and angry. Average recipes per fruit type: 3 or 4. Pages of editorial on each fruit -- stuff you either know or don't need to --: 4. All in all, Alice Waters betrays the notion of fresh and local.

5-0 out of 5 stars Sets The Standard for Cooking with Fruit
What a lovely, thorough book. The illustrations alone are so well done, one wants to cut them out and frame them. They are just outstanding, done by Patricia Curtan.

They support an encyclopedic presentation alphabetically of cooking with fruits, from apples to strawberries. On each fruit there is generally an essay on its history, purchase helps, prep, storage and of course, recipes.

Here there is a wonderful bevy of things to use fruit, from cobblers, sherberts, jams, appetizers, entrees, drinks, etc.
Some that will find their place in my recipe collection to prepare and serve include: Pork Loin Stuffed with Wild Plums and Rosemary, Tangerine and Chocolate Semifreddo, Sauteed Scallops with Citron.

Being my first Alice Waters cookbook, one can easily see why she is recognized as one of our best gourmets. ... Read more


63. The World Encyclopedia of Cheese: A Guide to the World's Cheese With a Feast of International Dishes
by Juliet Harbutt
list price: $35.00
our price: $35.00
(price subject to change: see help)
Asin: 0754809927
Catlog: Book (2002-06)
Publisher: Lorenz Books
Sales Rank: 183351
Average Customer Review: 4.5 out of 5 stars
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Book Description

Cheese is a vital component of the diets of people all over the world.With the recent revival of interest in traditional cheese making methods and the nurturing of rare breeds of cattle, there is now an even greater number of varieties to discover and appreciate than ever before.this all-encompassing guide to cheese provides all the necessary information on how to buy cheese,Prepare it for eating and cooking, serve it and store it.Over 500 color photographs illustrate the recipes, which range from hearty Mexican Tacos to elegant Mozzarella in Carouse, chicken Cordon Bleu to Velvety Cheesecake.Cheese lovers everywhere will find this combination of reference and recipe book a necessary addition to their kitchen library. ... Read more

Reviews (4)

5-0 out of 5 stars Comprehensive and useful
I love cheese and I have always been curious to try new varieties, but I have never had the necessary information about the manufacturing process, different types, etc. to thoroughly enjoy and understand what I was eating.
So I was very pleased with this very good book about the cheeses of the world, which gives a detailed presentation organized by countries famous for their cheeses: France, Italy, England, Spain, Germany, Greece, Mexico, USA, Australia, New Zealand, etc.
Also, there is a lot of information about varieteis of cheese, how they are made, " secrets", how to combine them with wine, and how to make a perfect cheese plate.

It is meant for the ones who would like to get acquainted in this area, as well as for the 'cheese junkies' who want to know what else the world offers to taste. At the end there is a special chapter with cheese recipes for snacks, salads, pastries, desserts, a very interesting and inspiring chapter for cheese-based dishes.
There is only one suggestion I can make regarding this book: it would have been more interesting if each cheese denomination and description would have been accompanied by a map of the country and the location of the area where the cheese comes from.

Nevertheless, this is a great book that should be on every cheese-lovers shelf; every time you open it, you'll discover that there is something you haven't tried yet and you should.

Buy this book and take time to enjoy it!

3-0 out of 5 stars Lovely but Limited
This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

5-0 out of 5 stars Cheese saves the day
Cheese has been something of a passion of mine for the last few decades and this incredible guide was recommended by my friend Antony, who is a professional cheese-cutter.
I has all the favourites here Stilton, Chedder, Parmigiano, etc. and quite a few that i have never heard before, like the goat's cheese Fern Britten, and yak's milk variety Jamieolivertwat derived from Mongolia. It makes one hungry just seeing the descriptions and yearn for a scratch and sniff version! enjoy!!

5-0 out of 5 stars A very clear reference on cheese with excellent recipes.
My firm has had the pleasure of promoting some of the world's finest cheeses: Parmigiano-Reggiano, Stilton, and some excellent cheeses from Vermont. I have purchased many books on cheese and have tasted dozens of different cheeses. So you can imagine how pleased I was to find this book.

When I purchased it I was pleasantly surprised, as not all authors get the complete facts or seem to get their information from only one or two sources. However Juliet Harbutt has done her homework on this book. It clearly explains the cheesemaking process in a manner easily understood by almost anyone. She manages to bring some technical aspects, such as what happens to fat molecules during the cheesemaking process, to an understandable level. Ms Harbutt also gives clear descriptions of various cheeses from around the world.

In addition, Roz Denny has created some fabulous recipes to accompany the cheeses you will find in this book. Mouth watering photos, and the recipes are good, too!

There are several great books about cheese on the market. Some cover more cheeses, some are technical, but if you are serious about cheese this is one book that needs to be on your shelf. It will help round out your knowledge of this wonderful food. ... Read more


64. The Italian Baker
by Carol Field
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0061812668
Catlog: Book (1985-10-30)
Publisher: HarperCollins
Sales Rank: 23326
Average Customer Review: 4.94 out of 5 stars
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Book Description

Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.

Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.

Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.

... Read more

Reviews (16)

5-0 out of 5 stars THE Baker's reference for Italian Baking
Anyone looking for knowledgeable information on Italian baking will find it in The Italian Baker. Carol Fields has provided, under a single cover, a virtually all-encompassing collection of recipes that define the art of Italian Baking.

With a strong emphasis on regional breads, this book will satisfy anyone's desire to acquire traditional southern european bread-baking skills.

I personally have found the section on Pizza most helpful--I have received nothing but compliments from everyone who has tasted my pizza since I started using the dough recipes that are found in this book.

The Italian Baker should have a prominent spot on every kitchen's cookbook shelf.

5-0 out of 5 stars Number One Cookbook in My Kitchen
I am enjoying two weeks off at Christmas and went "crusing" on the net to find recipes for Panetone (festive Italian Christmas Bread) and found this site with the lavish comments and laudatory praises for Carol Field's book. I also found a "doable" panetone recipe I could conjure up. After a visit to a local bookstore and finding this "treasure" I am hooked! I bought it on Sunday and it's now Thursday and I have read over 100 pages--not only for the tasty recipes, but the detailed, insatiable descriptions of the regions, and history of the recipe at hand. Never have I had a cookbook that I could rave about like this one. After spending 10 years in Vicenza and Napoli with my Army husband, I recognize the regions she so adeptly describes and the foods that complement the plates on the table. Do not miss this one, it is a rare jewel. Thank you Carol for the best christmas present I got this year!

4-0 out of 5 stars For the truly gifted baker
I'm a lazy, quick recipe kind of guy, and this is a gourmet breadmaking encyclopedia.

If you're really into the baking thing, this is a great book. If you were hoping for a quick pizza dough, or easy foccacia recipe, this is probably too much information for you.

5-0 out of 5 stars Add me to the list of admirers....
This book is well written, nicely laid out, and a treasure trove of regional recipes. I've tried three breads and all came out perfect. I'm not master baker, either -- I've only been at it for the last three months. If you follow the recipes to the letter (some take a day of preparation) I can't see how you could fail. If you want to recreate great Italian baked goods, I know of no better place to start.

5-0 out of 5 stars Passionate and Practical
Carol Field has created a wonderful cookbook with a wealth of useful information and delicious recipes. The book is useful for bakers of any experience level. She expresses and instills a love for her subject that makes the book a joy to read and use. She has great stories of her trips to Italy. Even if you can't make the real trip yourself, her recipes will help you feel one step closer. One very nice feature of the recipes is that she provides specific instructions based on the type of equipment you're using to prepare the recipe (mixer, food processor, hand). Highly recommended. ... Read more


65. Paella! : Spectacular Rice Dishes From Spain
by Penelope Casas
list price: $32.50
our price: $20.47
(price subject to change: see help)
Asin: 0805056238
Catlog: Book (1999-05-11)
Publisher: Henry Holt and Co.
Sales Rank: 8469
Average Customer Review: 4.2 out of 5 stars
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Book Description

From the best-selling author of Tapas: The Little Dishes of Spain and The Foods and Wines of Spain.

Unless they have traveled to spain, most Americans have never tasted a really good paella. What passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables. Penelope Casas is here to restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining.

Casas presents sixty different fascinating paellas, some traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.
... Read more

Reviews (15)

5-0 out of 5 stars Exciting!
I just came back from a wonderful trip to Barcelona, Spain and one of the most memorable dinners that we had was lobster paella. I couldn't wait to see if there were recipes for paella out there to experiment with. And this book by Penelope Casas is wonderful.

She gives recipes for a variety of different paella dishes from fish to chicken to meat to seafoods... you can take you pick. This was extremely important to me as my boyfriend is allergic to clams, but just loves rice which is the base of this amazing dish.

I have been able to scout out the ingredients such as the arborio rice and saffron at the grocery store since I wasn't sure I could find them. I still do not have a paella pan yet, but I can't wait to get one and try out these recipes. They sound delicious and Penelope Casas' descriptions are very easy to understand and visualize while you read. My mouth is watering just thinking about it. Thank you for this great book.

5-0 out of 5 stars Penelope Casas Does It Again!
Penelope Casas has come up with yet another indispensable addition to anyone's library of Spanish cuisine. This book greatly expands our knowledge of Spain's great rice dishes and I highly recommend it. Although many paella and arroz recipes seem daunting, if you follow Ms. Casas instructions you will find that, except for prepping the dishes, good paellas are surprisingly easy to make, colorful on the table, and usually popular with everyone. These enjoyable dish can even be reheated by micro-wave the next day, if indeed, there is any left. (My advice is to make double the amount you think you will need.) Making paella is a great family endeavor and the dish is a great dinner party, picnic, or outdoor barbecue dish. The variety of rice dishes in Casas's book gives an idea of the great diversity of Spanish cuisine.

5-0 out of 5 stars Ole`
What a sumptous, mouth-watering book!! I have been on an endless search for the perfect Paella for years. Several places have come close but none were as good as some made from the recipes in this book. Half the fun of eating Paella is in the making of it....what ingredients to use, how to cook them, mixing all the various components, selecting the proper wine (a white sangria is perfection itself).

The accompanying information is almost as good as the recipes themselves. And the best feature of these recipes is that none is out of the range of the better-than-average cook. No tedious or long steps, no stuffing of chicken legs or boning of tiny quail - just grilling, cutting, and cooking. I prefer a Grilled Paella - or at least grilling the individual components. One must remember at all times though - Paella is, above all else, a RICE dish. That is the essence of a good Paella, the semi-crunchy red, saffron enfused grain.

To those who had trouble with the temperature or cooking time I would suggest adjusting their time/temp for their own applicances. I have both a convection oven and microwave and know that most times are reduced by a third.

2-0 out of 5 stars Penelope Casas is good, but she is not at her best here
I have two of her books, this one and the Tapas book. The Tapas book is really great. The paella book is really a bit too much. I mean, how many kinds of paella can you really eat? This is probably my own fault for buying the book- I should have figured that an entire book of paella would be overkill. But a friend of mine, whose culinary tastes I respect, suggested it, so I bought it site unseen. If you are an afficionado of paella, by all means you should get this book, but for me it's not worth it. I really like paella, but I dont' make it once a week or anything like that. I make pizza once a week, and frankly even then the "Chez Pannise" pizza cookbook I have is far too much for me. Who needs a recipe for venison, duck sausage and baby octopus paella, for crying out loud? Some do, most don't. Now, Casas' "Tapas" book is a MUST have- she's a tapas godess. Well worth the investment. But unless you are a total rice freak and can't get enough of risotto, suchi, jambalaya and paella, each of which in umpteen gazillion different forms, you'll be spendng a couple dozen greenbacks on a book that will realistically yield about four or five recipies you are likely to make with any degree of frequency.

5-0 out of 5 stars Fun, good cookbook
I bought this after eating at the home of friends who used this cookbook to prepare dinner. Although paella can be labor and time intensive, I found the directions clear and easy to follow. Suggestions for desserts & drinks etc. beneficial and easy. NOTHING in the book has turned out badly. The varieties of paella described have made it possible for me to serve the dish to vegetarians, Kosher-observant Jews (!), and your basic American carnivore. A treat. ... Read more


66. Luscious Lemon Desserts
by Lori Longbotham, Alison Miksch
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 081182893X
Catlog: Book (2001-05)
Publisher: Chronicle Books
Sales Rank: 31628
Average Customer Review: 4.88 out of 5 stars
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Book Description

Lemon sweets are the divas of desserts. Assertive and bold, lemons can be flamboyant, tart, and tangy as in the Lemon Granita or sweet, mellow, and velvety like the creamy Lemon Panna Cotta. Over 70 recipes--from the classics to lip-smacking new favorites--are all enticingly presented in Luscious Lemon Desserts. These recipes vary from the simple to the sublime, from the quick and easy to the most elaborate showstoppers. Author Lori Longbotham provides great tips on buying, storing, and using this most popular fruit. Whether it's a fast and fabulous lemon pudding or a Mile-High Lemon Angel Food Cake, the name says it all: Luscious Lemon Desserts. Yum! ... Read more

Reviews (26)

5-0 out of 5 stars A Must Have Dessert Cookbook
I wish desserts from this book were on the menus of some of the better restaurants I've eaten in. I've tried out a number of them on family and friends to rave reviews. Nobody doesn't like lemon, and this book shows how many ways it can make a great dessert. Some of the recipes are also somple, such as the Lemon-Caramel Pots de Creme. The Perfect Lemon Tart, artfully pictured on the book's cover, is the best version I've tasted of one of my favorite desserts. I'm still working my way through the book and can't wait to try the Chocolate Ganache Tart with Lots of Lemon, though my son is lobbying for Lemonade Fruit Jewel Popsicles. If you're not already a lemon lover, this book will give you new respect for this often underappreciated flavor.

5-0 out of 5 stars So many great desserts for LEMON LOVERS!!!
My father, the ULTIMATE LEMON LOVER, was the inspiration for me to buy this book. I wanted to make him some special treats for his birthday, so I thought this would be perfect. I was NOT disappointed. Every recipe in this book is a lemon lover's dream. I made him the classic lemon bars and the lemon sugar cookies and he was in lemon heaven. I myself love the candied lemon rind and the lemon madelines. I'm still eager to try some more of the recipes when time allows. She gives great instructions and the pictures are nice. I highly reccommend this book!!!

5-0 out of 5 stars Luscious is certainly the correct title
Received this for Mother's Day, and I have to admit it is one of the best cookbooks I own. Only prepared three desserts up to now, but all were well documented and very easy to make. Usually my cookbooks just end up on the shelf, but this is always being looked at and if I wasn't always on a permanent diet, I would have cooked many more of the fantastic desserts.

4-0 out of 5 stars Best Lemon Shortbread ever
I am a professional pastry chef and I love this book. I actually use the lemon shortbread for one of my desserts as well as the madeleine recipe. This is a great book for any bakers library.

4-0 out of 5 stars I Wanted More Instructions
Let's do the pluses first. The book is beautiful, the layout-- lots of yellow-- is inviting, the photographs of these desserts make your want to cook them, and there are a lot of unusual recipes here.

The minus: Last night I baked the lemon tart photographed on the front cover. The recipe is easy enough to qualify for my "quick and easy dessert recipes for the lazy cook." The problem is that Ms. Longbotham doesn't give enough instructions. Please tell me what the following statement means: " . . . and continue stirring until the dough begins to come together when a small bit is pressed between your fingers." I don't have the foggiest notion what she means here. I do know the consistency dough must have before you attempt to bake it so I figured out what to do on my own. And I suppose any fool could look at the photograph and tell that at some point you've got to get the tart out of the pan, but Ms. Longbotham doesn't tell you that. I went to another dessert cookbook and found pages of instructions on tart baking so I found out-- among other things-- that I could use the baking sheet like a huge spatula for sliding the completed and cooled tart onto a serving plate. But shouldn't that information have been here? I think so.

In the author's defense, I did read through other recipes later and they seemed to have all the directions necessary. Maybe I just chose a lemon! Seriously the tart was delicious. I took it to work today and am taking an empty plate home. ... Read more


67. 366 Delicious Ways to Cook Rice, Beans, and Grains
by Andrea Chesman
list price: $18.00
our price: $12.24
(price subject to change: see help)
Asin: 0452276543
Catlog: Book (1998-02-01)
Publisher: Plume Books
Sales Rank: 21830
Average Customer Review: 5 out of 5 stars
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Book Description

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline.American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and PeasThis wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection,but healthful variations include salmon, shrimp, and chicken.
... Read more

Reviews (5)

5-0 out of 5 stars Info on Beans
Regarding the "fart" comment earlier - beans have fiber, which moves waste out, avoiding cancers and other intestinal problems. There is actually less gas if people eat enough fiber regularly. Most people don't, so that is what causes gas in the system.

Combining beans and peas (also called legumes) with any kind of seed grain(whole wheat, rice, sesame, corn) results in complete protein. Adding a little dairy like yogurt to the mix, and you have all the possible amino acids. Peanuts, oddly, also are part of the legume family.

5-0 out of 5 stars Super book - demystifies beans and rice!
I'm a returning student and eating out was one of the things I had to give up to survive on my smaller budget. This cookbook helps because I can make meals that I like better than most restaurant food with little fuss and cheap ingredients. The recipes are easy to follow and the introductory content helped me understand the basics of bean preparation so I don't have to rely on over-priced, high-sodium content canned beans!

5-0 out of 5 stars A great book
There are many good bean books on the market, but this one is perhaps a cut above the rest. The recipes are easy, delicious, and plentiful. A great addition to your bean book collection, or the only one you'll want if you are creating one.

5-0 out of 5 stars Beans beans, they're good for your heart - so is this book!
Just make sure to open all the windows, cause you'll fart up a storm, and a deliciously supplied one at that!

5-0 out of 5 stars excellent!
This cookbook is an excellent resource for both vegetarians and meat eaters alike. Chesman writes in a very easy to read style and her recipes are delicious. Normally I can only find a few recipes in a cookbook I want to try, but there are dozens in this one I am dying to try. The nutritional information is an additional bonus. ... Read more


68. Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker
by Laura Werlin
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 1584793384
Catlog: Book (2004-09-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 1972
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Book Description

Brie and apricot jam on a baguette; spinach and goat cheese on a croissant; blue cheese and fresh figs on crusty Italian bread: this is not your mother's grilled cheese sandwich. In Great Grilled Cheese, cheese expert and award-winning cookbook author Laura Werlin presents 50 scrumptious grilled cheese and panini recipes that range from the traditional to the contemporary. In addition to the more inventive combinations, including grilled cheese for dessert, there's always room at the table for the classics: grilled American on white, or apple, ham, and cheddar on sourdough.

Werlin discusses techniques-nonstick versus cast-iron pan, whether to cover during cooking, how to use the ultrapopular panini machine. Maren Caruso's tantalizing photographs perfectly convey the appeal of creamy melted cheese pressed between two slices of crisp, buttery bread. For cheese aficionados, parents whose kids insist on grilled cheese at every meal, and the kid in all of us who craves comfort food, Great Grilled Cheese will satisfy everyone's cheese dreams. AUTHOR BIO: LAURA WERLIN, who won a 2004 James Beard Award for her book The All American Cheese and Wine Book, is a food journalist and cheese expert whose articles have appeared in Saveur, Cooking Light, and Country Living. In addition to having written two books on cheese, The New American Cheese (2000) and The All American Cheese and Wine Book (2003), Werlin writes a biweekly syndicated column on cheese.

MAREN CARUSO is a San Francisco-based photographer who specializes in food photography. Her work has appeared in Wine and Spirits, Chocolatier, and Taste magazines, and in more than ten books, including Grilling and Barbecuing (STC).
... Read more


69. The Herbfarm Cookbook
by Jerry Traunfeld
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0684839768
Catlog: Book (2000-03-01)
Publisher: Scribner
Sales Rank: 8267
Average Customer Review: 4.87 out of 5 stars
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Amazon.com

Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why. It is hard to get through even the first chapter, on soups, without starting a shopping list for making Green Gazpacho, a cooling blend of cucumbers and green pepper with spearmint, parsley, and cilantro, or Herbal Chicken Noodle Soup, lavish with fresh basil, chives, tarragon, and marjoram.

After enticing you with the story of his signature dish, a green salad made with up to 30 ingredients, each literally harvested and assembled on the plate one leaf and blossom at a time, Traunfeld shows how, using more typical resources, you can construct a salad friends will declare a delicious work of art. To make it really simple, he provides a chart listing 50 possible choices that helps you balance the flavors, including hot, sweet, bitter, and aromatic, and the colors and textures that make a salad more than a plate of lovely greens.

However, if you don't live in a culinary paradise like the Seattle area, only have access to a typical supermarket, and you don't want to grow your own herbs, you can still infuse your cooking with the same enticing magic Traunfeld creates at the Herbfarm. Just tuck sprigs of thyme, rosemary, or oregano between the slices of a loaf of country bread spread with butter or olive oil and roasted garlic, wrap it in foil, and pop it in the oven for a quick 12 minutes. Or try Mashed Potatoes with Toasted Coriander, the seeds adding earthy flavor to a perennial favorite, and serve with chicken piccata enlivened with fresh dill.

Traunfeld is such a good teacher and clear writer that you follow with confidence when he guides you through Herb-Smoked Salmon--first dry-rubbed, then smoked over dried stems from basil, thyme, or fennel and finally baked until the fish is just gently set. You also get an introduction to the Japanese concept of umami, a state of food perfection that Traunfeld achieves in his Umami Carrot Soup with Mint.

Following the 200 recipes and alluring photos of some prepared dishes, you learn about growing herbs, both in the garden and in containers. A section describing herbs and edible flowers, from angelica to violets, is ample and articulate enough to stand on its own as a book, and those interested in gardening will appreciate the list of nurseries here. Finally, this section includes a table covering 29 herbs that will help you transform your own favorite dishes simply by adding fresh herbs. --Dana Jacobi ... Read more

Reviews (23)

5-0 out of 5 stars A real treasure
The recipes in Jerry Traunfeld's The Herbfarm Cookbook will make your taste buds perk up and sing. And they'll have your friends begging for dinner invitations.

After reading an essay by the author on growing herbs, I bought this book to learn about herb gardening. Three months later, I find it my favorite--and most-used-- new cookbook since I discovered Julia Child's Mastering the Art of French Cooking thirty-odd years ago. The Herbfarm Cookbook is not merely an extraordinary source of scrumptious recipes; it has transformed the way I cook--even the way I think about food.

Traubman uses herbs to intensify the flavors of foods--in glorious combinations. He infuses the cream for a panna cotta with ginger and lavender or turns a simple white gazbacho into the essence of summer with the addition of mint, parsley and tarragon. Purees of fresh herbs form bases for relatively light yet rich-tasting sauces.

While he may call for a half cup of basil here or ¾ cups of tarragon there, none of his dishes are overpowered by a too-dominant flavor. In fact, the amazing thing about cooking with herbs in this manner is the way they underscore the tastes of star ingredients.

Vegetables as ordinary as parsnips and carrots become sublime. The simplest roast chicken or linguine in clam sauce gains intriguing overtones and new interest.

Halibut roasted in an herbal green robe. Couscous salad with cumin, cilantro and apricots. Appetizers of broiled figs sprinkled with thyme on gorgonzola-slathered croutes or mussels on little beds of broiled mint pesto. Every recipe I have tried has been amazing. And most of them have been surprisingly simple.

The author is the chef of one of America's most acclaimed restaurants. Yet his book is a joy for an amateur like me who doesn't keep truffles and foie gras on hand or have access to even one helper. Even the herbs are, for the most part, easy to find, and there are plenty of suggestions for substitutes.

Best of all, cooking from this book has given me a firsthand understanding of the excitement of modern American cuisine. Bringing out the very essence of a food...giving the taste buds a new thrill of recognition...taking the familiar and making it new and wonderful. For someone who loves to explore ways of making food delicious, The Herbfarm Cookbook is a revelation. And by the way, it's also a fabulous guide to herb gardening.

5-0 out of 5 stars Prose as delicious as the recipes!
After visiting the Herb Farm quite a few times, I was very excited to hear that Jerry Traunfeld was writing an Herbfarm Cookbook. I waited patiently for what seemed like years, and finally the wait paid off. Jerry Traunfeld is the Executive Chef at the Herbfarm Restaurant, which has actually changed locations since the publication of this book. Jerry still relies on herb-inspired menus and has penned one of the most useful books about cooking with culinary herbs. This is the book you will turn to for inspiration and for a whole new world of fresh herb flavors.

Most of us are content to use dried herbs until we discover fresh herbs. The bonus in Jerry's new book is that he also explains the growing process. You will love the charts of Latin herb names, real-life herb names, family life cycles, heights, pruning requirements and special growing requirements. I loved the in-depth information on angelica, anise, hyssop, basil, bay, chervil, cilantro, dill, fennel, lavender, lemon balm, lemon verbena, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savory, scented geraniums, sorrel, sweet cicely, tarragon and thyme.

To find these wonderful plants, all you have to do is order seeds or plants from the sources on page 434. You will also see an address for the Herb Farm which was founded by Lola and Bill Zimmerman. Their son Ron Zimmerman and his wife Carrie first had the idea to start a world-class restaurant. Jerry Traunfeld helped to make their dream a reality.

If you do start to grow your own herbs, you might be wondering what to do with so many fresh herbs when you take them into the kitchen. With The Herbfarm Cookbook, you will find yourself enchanted by recipes for soups, salads, pastas, vegetables, poultry, fish, meats, breads, desserts, sauces, chutneys and vinegars. Information on how to make candied flowers adds a fun creative touch to an already extraordinary compilation.

The first recipe I tried was the Lavender Shortbread on page 288. The recipe is simply butter, lavender, sugar and flour. The taste...much more complex. If you love lavender half as much as I do, you will love Jerry Traunfeld's new cookbook. He makes the best lavender cookies and is also under lavender's spell as he includes many recipes using the intoxicating purple flowers.

I made the dough simply by grinding the lavender into the sugar and then creamed it with the butter. I used a wooden spoon to stir in the flour. The whole experience of grinding lavender into sugar with a mortar and pestle is seductively primal. The scent of the lavender is almost intoxicating even when using dried lavender. A heady scent of warm lavender will fill your whole kitchen as the cookies are baking. Sometimes cooking is more fun if you use just a wooden spoon and a bowl to make cookies. Making lavender cookies should be more romantic and old fashioned.

"I'm addicted to it." --Jerry Traunfeld, admitting his addiction to Lavender. He continues by saying: "I find it nearly impossible to walk by a lavender plant in full bloom without bending over to pick a stem, roll it around in my fingers, and inhale the heady scent."

The cookies may also be packaged and given as gifts. I use a round biscuit cutter with a curly edge. It gives the cookies a nice shortbread look. The dough seems suited for a cookie mold, which would be very pretty. I found the recipe is also good with chopped pecans pressed into the top of the cookies before baking them. Now, dipping them in chocolate makes them even better! You can also use the recipe without the lavender or substitute anise seeds or lemon thyme for the lavender buds.

Lavender seems to almost have a savory flavor which was in a way quite surprising, given you would expect a flower to have a more sweet flavor. I was pleased to find a recipe for "Potatoes with Lavender and Rosemary." Page 396-398 also contains information on how to grow and cook with lavender.

This cookbook is filled with 200 herb-inspired recipes. You could serve the "Coriander-Orange Scones" for breakfast. "Tomato and Fennel Soup," Pumpkin and Shrimp Bisque" and "Herbed Clam Chowder" are delicious examples of the soups in the first chapter. Green Goddess Grilled Chicken salad contains creamy avocados, garlic and a mesclun mix (young salad mix). If you are looking for a great basic "Fresh Egg Pasta" recipe, Jerry supplies one on page 99. You can then toss your freshly made pasta in the "Classic Basil Pesto." Say goodbye to boring vegetable side dishes and say Hello! to "Snap Peas with Mint and Chervil" or "Grilled Marjoram-Scented Corn."

For a taste of the Northwest, there are recipes for Salmon Fillets. The one with tarragon looks especially tempting. For dinner, you might want to try the "Rosemary Gilled Chicken." Rosemary is a classic herb to pair with roast chicken. Just when you think you have made pork every way you can imagine, you will find a "Maple-and-Herb brined Pork Roast." The "Lemon Verbena Ice Cream" looks just yummy.

As I sip a cup of peppermint tea, I salute you Jerry Traunfeld. Thank you for the gift of your knowledge. I hope your cookbook will be the most sought after cookbook in the year 2001. Your book had found a permanent place of honor in my kitchen! It is not often that you find a chef whose writing is as delicious as their cooking! There are 11 beautiful color pictures in this book, but the true beauty of this cookbook is in the writing. Jerry has translated his excitement for life and cooking into delicious prose. This is a true book collectors dream cookbook. If you love to cook with fresh herbs, you will love it even more! I can't wait to try more of the tempting recipes.

5-0 out of 5 stars My favorite cookbook--Easy Elegance!
Growing up in the Seattle area, the Herbfarm Restaurant was our local version of Napa's French Laundry: very difficult to get into, very expensive, but a 'must-do' culinary experience where you'd likely be served the meal of your life. In the late 90s, I worked with a guy who held another job as a part-time prep cook at the Herbfarm. After the restaurant burned down and chef Jerry Traunfeld was finishing up this cookbook during the re-build, that prep-cook brought in a few of the recipes for me to preview before the book went to press. After trying the pork with sage, onions and prosciutto served over toasted coriander mashed potatoes and runner beans with summer savory, I was hooked! I had to go out and buy the cookbook, and I still use it more than any other.

Most of the recipes in this book contain only a few ingredients and are quick and easy to prepare (I'd say most can be put together on a busy weeknight), but you've never know it based on the flavor and presentation of the each dish. Other easy, elegant favorites of mine include: dilled chicken piccata, rosemary grilled chicken, the delicata squash with sage, the trout with rosemary and thyme...every recipe is delicious. Enjoy!

4-0 out of 5 stars The best reference for herbs
Despite the fact that this is, first, a cookbook, I found that it also offers the most comprehensive information regarding the growing and harvesting of herbs, including herbs in containers. For the first time, with Jerry's instructions, I am cutting my herbs in the right places (Italian parsley from the outside leaves in, cutting right at the bottom) so that they grow fuller and remain healthy. The best reference I've found.

5-0 out of 5 stars The Best Cookbook Out There
The Herbfarm Cookbook not only is filled with absoloutly scrumptious recipes but also is an excellent guide to basic cooking technique and herb properties. Even when I have no herbs available I will look up an Herbfarm recipe to use as my technique guide. The book is complete with herd substitutions in case a certain herd is not available. The herbs in the recipes blend so well that a better meal is unimaginable. ... Read more


70. The Book Of Yogurt
by Sonia Uvezian
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 0880016515
Catlog: Book (1999-08-25)
Publisher: Ecco
Sales Rank: 15610
Average Customer Review: 4.5 out of 5 stars
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Book Description

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health. ... Read more

Reviews (6)

3-0 out of 5 stars Where's the nutritional breakdown?
Yes, there are a lot of recipies, but for some of us learning to incorporate more yogurt into our diet and learning how to substitute yogurt for higher fat/calorie items was the driving point behind this purchase. Be aware that there is NO calorie or nutritional breakdown for the recipies. For me, that means it is an interesting read, but I will be reluctant to use the recipies until I plug all of the ingredients into a nutritional program. This is something I feel the author or publisher should have done.

5-0 out of 5 stars Yummy and a wide variety of recipes
The author discusses the history of yogurt, explains how yogurt is made and then provides a wide variety of recipes using yogurt.

The recipes are very easy to follow, use common household ingredients, and turn out great. Every meal has turned out great.

Enjoy.

4-0 out of 5 stars Wish there were pictures!
I am Lactose intolerant, but I love creamy food and need calcium. It had very nice, easy recipes. Expanded my creativity with the homemade yogurt I made. The book is intended for people who are comfortable in the kitchen. It is not a beginner's book because you need to be familiar with cooking terms such as deglaze, julienne, reduce, etc. Some of the food seemed strange to me, mostly middle eastern and eastern european, but I like to try new things and it gave me a guide to how to substitute yogurt for sour cream and mayo in my own recipes.

5-0 out of 5 stars A gold mine! Should be a best seller!
I was delighted to see this definitive volume on yogurt cookery back in print. It is said that a cookbook is worth its price if it contains one really good recipe. I have already tried well over a hundred recipes from this book, and the results have been fantastic. Here are some of my favorites:

Feta and Cream Cheese Spread with Garlic and Herbs (although this recipe has been passed off as Armenian, Egyptian, Turkish, or Russian, it is actually Uvezian's own invention and one of the best cheese spreads I've ever had); Mushroom Dip (absolutely first-rate!); Zucchini-Cheese Turnovers (great with drinks or as an accompaniment to soup or salad); Persian Chilled Yogurt and Cucumber Soup with Hard-Cooked Eggs, Walnuts, Scallions, and Dill (ideal for a hot summer day); Cream of Pumpkin Soup with Sherry (wonderful hot or cold); Hungarian Chilled Cherry Soup (a splendid introduction to a summer meal); Spanish Vegetable and Seafood Salad (a perfect candidate for a summer luncheon); Czechoslovakian Omelet with Cranberries (delightfully original); Viennese Spinach-Cheese Soufflé Roll (elegant enough for company); Mexican Chicken Enchiladas (will please your palate as well as your purse); Cornish Hens in Mushroom, Tomato, and Wine Sauce (surprisingly simple to prepare); Veal Scallops with Apples (as delicious as it is uncomplicated); Meat and Eggplant Served with Yogurt Sauce with Garlic and Pine Nuts (pure bliss for eggplant lovers); Colombian Potatoes with Spiced Tomato, Onion, and Cheese Sauce (the sauce is also very good over cauliflower and zucchini); Avocado Yogurt Dressing with Garlic and Herbs (a natural with shellfish and tomatoes); Yogurt Crème Chantilly (Uvezian's own creation is a welcome alternative to sweetened whipped cream and a great way to slash calories); Yogurt Muffins (blueberry, banana, and cranberry are all delicious); Florentine Crèpes with Spinach and Mushroom and Cheese Fillings (a stylish entrée for a guest luncheon); German Apple Pancakes (an excellent choice for a leisurely weekend breakfast or brunch); Cheese Blintzes with Cherry Sauce (blintzes can't get much better than this!); Yogurt Lemon Cake (a standout among lemon cakes); Souffléed Cheesecake with Strawberries (utterly sublime!); Middle Eastern Date Cookies (altogether addictive); Frozen Raspberry Yogurt (fabulous!); and Italian Iced Fruit Shake (a taste of heaven on earth).

The success I have had with The Book of Yogurt led me to buy Sonia Uvezian's Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan, which, I must say, is one of the greatest ethnic cookbooks I have ever seen. This inspired volume has provided me with many hours of culinary pleasure as well as much fascinating reading. Not only that, it contains some truly magnificent recipes that make use of yogurt!

5-0 out of 5 stars The best book by far on yogurt
You don't have to love yogurt to love this groundbreaking work, which reflects the originality and professionalism of Uvezian's other cookbooks. There is an excellent introduction by the author's husband, and the recipes are clearly written and yield spectacular results. This eye-opening collection has become one of my all-time favorites. It is a joy to read, to cook from, to give, and to receive. I recommend it wholeheartedly! ... Read more


71. Go Fish : Fresh Ideas for American Seafood
by LaurentTourondel, AndrewFriedman
list price: $34.95
our price: $23.07
(price subject to change: see help)
Asin: 0471445940
Catlog: Book (2004-09-27)
Publisher: John Wiley & Sons
Sales Rank: 11104
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Book Description

"I don't cook or fish. This wonderful cookbook makes me regret both those decisions."
- Alan Richman

"With the publication of Go Fish, we can all learn [Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading."
- Robert Mondavi

From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easy–and faster than you might think.

An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef’s palette of herbs and spices, can yield a wide range of dinner-table masterpieces.

Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.

Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal.

Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends.

Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire. ... Read more


72. Stevia Sweet Recipes: Sugar-Free-Naturally
by Jeffrey Goettemoeller, Susan Cavaciuti
list price: $13.95
our price: $10.46
(price subject to change: see help)
Asin: 1890612138
Catlog: Book (1999-10-01)
Publisher: Vital Health Publishing
Sales Rank: 61941
Average Customer Review: 5 out of 5 stars
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Book Description

The author offer health-conscious readers 168 creative recipes using the herb Stevia as a sweetener. In addition to dozens of mouth-watering dessert suggestions, this book provides a tantalizing array of breakfast, main course, salad and side-dishes - all sugar-free! ... Read more

Reviews (3)

5-0 out of 5 stars The recipes are yummy!
My favorite recipe is the stevia fruit gluk. It is delicious and easy to cook. The apple pie is also terrific. Most of the recipes taste better than sugar recipes, because stevia tastes so good. I would recommend that you buy a copy, then another 5 copies for your friends.

My only problem with the book is I can never get the author's name spelled right. :)

5-0 out of 5 stars An excellent book on Stevia cooking.
The content of Jeffrey Goettemoillers cook book is excellent. I am allergic to wheat and milk, along with sugar. Some of his recipies are wheat and milk free. The recipies for everyday foods; [ketchup,Granola, etc.] are great as you can now have sugar free ketchup, and wheat free granola. Thanks for a great book.

5-0 out of 5 stars Loved it!!!
So far I have only tried one recipe...the apple pie. Everyone loved it. I really like this book because it is completely healthy. Not just sugarless. It also calls for whole food products, not refined. They try and stay away from dairy as much as possible. They give you options just in case you might not like a certain something. Intelligently written. ... Read more


73. The Complete Book Of Sauces
by Sallie Y.Williams
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0028603605
Catlog: Book (1995-06-12)
Publisher: Wiley
Sales Rank: 7177
Average Customer Review: 4.67 out of 5 stars
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Book Description

The Complete Book of Sauces
"...for those who like to jazz up grilled chicken, fish or meat with a sauce or salsa, take a look at The Complete Book of Sauces." —Los Angeles Daily News

It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes-like Jalapeño Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce-are a snap to create. Classic recipes-such as Hollandaise and Béchamel-are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze. ... Read more

Reviews (3)

4-0 out of 5 stars Numerous variations to try in a lifetime!
There are definitely more sauces in this book than you can possibly try. They are divided and arranged by type and purpose, which makes it easy to pick out the sauce that you need. Some of the ingredients are somewhat hard to find, but most recipes can be prepared with minimal fuss. My favorite part of this book is the marinades chapter.. you can combine a marinade with a similar sauce and end up with something spectacular. Another useful chapter is the fruit sauces chapter, which proved to be very valuable on that special occasion when you wanted to enhance the flavor of your desserts. No photos in this book though.

5-0 out of 5 stars The Complete Book of Sauces
This book is excellent, I have had success with every recipe I've tried. I refer to this book almost on a daily basis to make my dishes more interesting. If you buy only one sauce book this is the one to buy.

5-0 out of 5 stars One simple books adds fun and life to almost any dish.
It's now Oct 1998. I bought the book in 1990 when it first came out. I'm a business man, not a gourmet, but with this Sallie Williams book, polite lovely ladies have almost tackled me to get 'my recipes'. I have fun cooking because of this book, more than with any other cookbook. I pick a meat or vegetable, and pick a sauce. It always works, and leaves me feeling like I'm creating by selecting the combination of some dish with a sauce, plus dreaming up ways to display the food. So far it never seems to get boring, and after nine years there are still a lot of sauces I've not yet tried. I think the book will be with me for the duration. Highly recommended. The only downside is that 'favorite' sauces are easy to find in the book, and thus you have to avoid the temptation to stop exploring sauces not yet experienced. ... Read more


74. Fish & Shellfish
by James Peterson
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0688127371
Catlog: Book (1996-04-01)
Publisher: Morrow Cookbooks
Sales Rank: 13109
Average Customer Review: 4.86 out of 5 stars
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Book Description

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

... Read more

Reviews (7)

5-0 out of 5 stars Yummmmm
Fantastic recipes from wildly exotic...I recommend Brazilian Vatapa...to boldly simple. Methods, suggestions, variety, or in a word: Yummmmmm!

4-0 out of 5 stars A Book Even a Mother Could Love...
I've made 2 recipes from this cookbook in the past few weeks...Snapper Marinated in Sake and Miso Soup with Shrimp. The Snapper recipe is amazing. Some of the ingredients for these recipes may be hard to find for some people, especially people not in a large metropolitan area, but they are easily found on the internet.

Just describing this recipe to my boyfriends' mother, she made it that same week and her teenage son's friends ate all of it. If young people will eat it, it has to be good...right?

5-0 out of 5 stars great food
James Peterson is a good cook and Entertaining. His sauces are excellent. Try his sauce cookbook also.

5-0 out of 5 stars The best seafood book out there
This is a great book for anyone who loves seafood and has reasonable access to it. Unlike some other cookbooks (charlie trotter's seafood cookbook comes to mind), this book delivers excellent recipes with ingredients that for the most part can be found in your local grocery store. This is a cookbook for food lovers of all skill levels as it has an array of recipies with differing levels of difficulty, but, luckilly, explicit directions are given on everything from making the actual dish to selecting the seafood in the supermarket. If you are looking for a great cookbook to explore wonderful seafood dishes usually not found in restaurants, look no further. A personal favorite of mine in this book is the striped bass stuffed with mushrooms, spinach and shrimp.

5-0 out of 5 stars Indispensable resource for anyone who cooks seafood!
This is the most comprehensive guide to seafood you will ever find. James Peterson has compiled great recipes and an amazing amount of information in this one volume. He very systematically describes every edible variety of seafood you're likely to find. He tells you what to look for when you are shopping, how to handle it and gives you a variety of options on how to cook it. I was particularly impressed with the "how to" photographs that demonstrate everything from how to fillet a variety of fish to how to shuck oysters and peel shrimp. The novice home cook will certainly benefit from this wealth of practical advice, and the more experienced chef will find all sorts of inspiring ideas for preparing favorite seafood. Peterson artfully combines recipes and serving suggestions from a variety of culinary traditions. He's equally adept at contemporary Thai-inspired soups and traditional French preparations. He also gives you the information you need to branch out and experiment on your own. For example, there are great charts suggesting pairings of shrimp and possible soup ingredients and a thorough offering of traditional sauces to mix and match with your own seafood preparations. This is truly an amazing resource that anyone who loves seafood should have in their kitchen. ... Read more


75. A Spoonful of Ginger : Irresistible Health-Giving Recipes from Asian Kitchens
by NINA SIMONDS
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0375400362
Catlog: Book (1999-04-20)
Publisher: Knopf
Sales Rank: 13475
Average Customer Review: 4.44 out of 5 stars
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Amazon.com

Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.

And lovers of fine food need not despair--medical advice is kept brief, presumably to make room for more delicious recipes. For example, Steamed Fish with Black Mushrooms and Prosciutto makes no claims to cure anything but hunger. And any volume on health food that features a substantial section on pork (check out Spicy Pork Tenderloin with Leeks and Fennel) can hardly be called austere or old-fashioned. With tastes from all over Asia represented, from Indian curries to Japanese miso, these 200 dishes are tasty riffs on Chinese themes that should cure even the most jaded of palates. --David Kalil ... Read more

Reviews (18)

5-0 out of 5 stars Gingerlicious!
So far, the recipes I've prepared from this book have garnered nothing but raves. Many of the recipes are simple enough to prepare for weeknights, using few ingredients but very fresh ones. The result is fabulous flavor that you just can't get from your local takeout joint. The section about home remedies is really neat (I have yet to use the hangover helper recipe, but I'm sure it will come in handy one day).

I got this and Ming Tsai's "Blue Ginger" cookbook around the same time. I've barely cracked open Ming's book-the recipes are gorgeous but mostly inaccessible. If you are a newcomer to Asian cooking, I think "Spoonful of Ginger" is a delicious introduction.

5-0 out of 5 stars I would give this book 6 stars if I could.
This is one of the best books for busy people who want to eat healthy, flavorful meals. I've prepared several dishes from this book and every one is a winner. Simonds' recipes use easy to find ingredients; they are quick to prepare and, best of all, they are delicious. The flavors are crisp and clean. If your only experience with Asian food is the local carry-out Chinese outlet, you will be amazed at what Asian home cooking can taste like.In addition, Simmond provides a fascinating insight into traditional Chinese medicine. This is a wonderful companion book her excellent "Asian Noodle."

5-0 out of 5 stars The single best compilation of Asian recipes
Very versatile and informative. It has a little Eastern philosophy mixed in for those who are interested (I am not).

I consider myself pretty strong as amateur cooks go (favorite book to cook from is the French Laundry cookbook), and am now able to include many Asian themes in my cooking.

Favorite recipes:
* Cinnamon-braised tofu with spinach (this will keep your guests guessing for about 10 minutes about what the heck they're eating)
* Poached pears in a sweet ginger sauce (not the actual recipe name, but that's what it was)
* Yin-yang shrimp (absolutely astounding)

5-0 out of 5 stars Mmmmmmm Ginger!
This book is Amazing, I have tons of cook books and I use this one the most. Although ginger is used it is in abundance (and I LOVE it) in this book, it is full of dishes with many wonderful herbs, and flavors. The fish recipes are my favorite (such as the ginger miso crusted Halibut, so easy and delicious) but the beef and chicken are also wonderful. Its like going to a very good Chinese restaurant with out clogging your arteries. I hate string beans but loves the String Bean recipe in this book and the Conge is perfect for a cold rainy night.

3-0 out of 5 stars Mislabelled
The front cover of this book states "Irresistible, health giving recipes from ASIAN kitchens." While this book is great - albeit a bit too Americanized for my taste (most Asian recipes have stronger, bolder tastes, these are much too mild) - it centers too much on Chinese food and philosphy. Those who love authentic Asian food realize that each culture is diverse, both in food and in culture. This book lumps them all together and is too general. ... Read more


76. Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Edition
by Trish Ross
list price: $12.95
our price: $11.01
(price subject to change: see help)
Asin: 0969816235
Catlog: Book (2003-06-01)
Publisher: Big Bean Publishing
Sales Rank: 75004
Average Customer Review: 5 out of 5 stars
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Book Description

The new edition of the popular bean cookbook, Easy Beans, has been fully updated and revised. There are over 20 new recipes and nutritional analysis for the over 100 fast, healthy and tasty bean, pea and lentil recipes. As North Americans continue to eat healthier by cutting fat not flavor there is an increasing emphasis on legumes as and essential part of today's healthy diet. With this new edition of Easy Beans, Ross has made bean cookery as delicious, healthy choice for today's busy cooks. ... Read more

Reviews (7)

5-0 out of 5 stars PURCHASE THIS BOOK!
Every recipe I have tried in this book has been terrific....even the most bean-shy individual will have to admit that beans can be tasty. I didn't have a great deal of experience cooking with beans and lentils, so I appreciated the cooking method section. I can honestly say that this is the best cookbook I have ever bought.

5-0 out of 5 stars A true legume lover's delight
Now in a new and expanded second edition, Easy Beans: Fast And Delicious Bean, Pea, And Lentil Recipes has been enhanced with nutritional analysis and more than twenty new and delicious recipes. From Seafood Minestrone; Tapenade Baguette; and Texas Chicken Salad; to Quick Spicy Sausage Stew; Bean Counter's Medley; and Caribbean Rice, Easy Beans is a true legume lover's delight and a welcome addition to any kitchen cookbook collection!

5-0 out of 5 stars Beans in California
I have a bookcase full of cookery books, BUT, "Easy Beans" and "More Easy Beans" are two of my top favorites. All the recipes I have tried are delicious, and best of all for a busy professional, quick and easy to make when I come home tired at the end of the day. As an MD interested in nutrition, I can heartily recommend the recipes in these books for the good of your heart. Well done, authors!

5-0 out of 5 stars EASY BEANS - The best bean/pea/lentil cookbook ever!
This wonderful book took all the mystery out of cooking with all types of beans, peas and lentils. The recipes are versatile, nutritious and extremely simple to prepare. The authors' blurb at the beginning of each recipe is informative and quite often humourous. The Leek & Lentil Soup (page 28) has now become a weekly favourite of both my family and co-workers!! And as a final added bonus, the binding lies flat on the counter for easy reading while cooking. What more could a busy chef ask for?!

5-0 out of 5 stars Thank-you,Easy Beans and More...
As a fairly recently converted Vegetarian, I was thrilled to discover "Easy Beans", then, joy!!! "More Easy Beans". These 2 have become my most-used EVER cook books. I have wowed family and friends with various soups, dips, casseroles, chilis, etc. etc. etc. Thank-you so much. More More Beans please. ... Read more


77. Olives : The Life and Lore of a Noble Fruit
by Mort Rosenblum
list price: $17.00
our price: $11.56
(price subject to change: see help)
Asin: 0865475261
Catlog: Book (1998-10-12)
Publisher: North Point Press
Sales Rank: 53882
Average Customer Review: 4.9 out of 5 stars
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Book Description

Winner of the James Beard Award

Until one stops to notice, an olive is only a lowly lump at the bottom of a martini. But not only does a history of olives traverse climates and cultures, it also reveals fascinating differences in processing, production, and personalities. Aficionados of the noble little fruit expect miracles from it as a matter of course. In 1986, Mort Rosenblum bought a small farm in Provence and acquired 150 neglected olive trees that were old when the Sun King ruled France. He brought them back to life and became obsessed with olives, their cultivation, and their role in international commerce.
... Read more

Reviews (10)

5-0 out of 5 stars If you love olives, buy this book
As an olive lover, I bought this book as soon as I saw it. Rosenblum discusses the sociological, historical, literary, religious, political, medicinal, geographic, gastronomic, gustatory, criminal, commercial, cultural, and horticultural world of olives, and the passionate and quirky people who love them. Throughout the book, the author describes his own journey from olive indifference to olive lover and grower.

If you like travel writing, this book will especially appeal to you as you follow Rosenblum around the world in his quest for knowledge about, as he describes it in the book's title, this "Noble Fruit." Even if you are not fanatical about olives and olive oil--which I am--it is still a fun, fascinating read.

If I could give this book more stars, I would.

5-0 out of 5 stars Passion on Paper
I'm gorging myself with olives: the fruit, the oil, this book. There are books you re-read years gone, but I found myself devouring clumps of this book just days after reading it in the conventional way. Mort Rosenblum could have given us an encyclopedic guide to the "noble fruit," but instead he follows his passions--and does first class journalistic digging--to press out the finest extra virgin essence of his subject. I also like the way Rosenblum writes, as much a friend as an authority. France, and its olive oils, comes first on the author's list, but he also does justice to subjects as disparate as the place of olives in the Israeli-Palestinian conflict, the promising growth of the high-end California olive oil industry, and even the seemingly bottomless corruption on the olive oil front in the European Community. Few effective journalists write with such literary flair, without seeming to try too hard. A winner.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

5-0 out of 5 stars GREAT READ!
This is a great book! I bought a copy while visiting an olive orchard in Australia. Anyone interested in developing an olive orchard would find this book useful. Excellent travel writing to boot! I've even planted my own kalamata olive tree after reading the book . I'm so inspired I might even buy a home press.

5-0 out of 5 stars The Politics and Economics of Olives and Olive Oil
This delightful book by an American journalist based in France is much more about the geopolitics, history, and economics of olive growing than about the culinary role of olives and it's oil. It is also much more about olive oil than it is about the fruit, especially since commerce in the oil dwarfs trade in the fruit. Aside from it's being especially well written, it benefits most from it's being written entirely from a first person point of view. Aside from references to selected European Union regulations and documents, all of the text relates conversations between the author and his subjects, the olive growing farmers of the Mediterranian and California. The story starts in the author's own home where he himself raises olives in a small farm in Provence, France. From there, the story travels to other Provencal olive groves, Italy, Spain, Morroco, Greece, and Israel / Palestine.

The book provides a wealth of information for your understanding of olives, olive growing, and the production of olive oil. The most interesting aspects of this story were the domination of olive oil commerce by Italian firms, in spite of the fact that Spain is the world's largest producer of olives and the differences between various methods of extracting oil and how these different processes may affect the quality of the oil.

This book is a very good read, especially for foodies. Just don't expect much information about the culinary and nutritional values of olive oil. There are other books dedicated to olive oil which cover this very well.

5-0 out of 5 stars Well done
This book presents a very comprehensive overview of olives, olive oil, and olive producers in a style that is part travelogue, part anthropology, and part history (without footnotes). Rosenblum takes us on a tour of the Mediterranean, from France, to Palestine, Greece to Tunisia, and Spain to Bosnia. In each locale, he interviews local olive growers on the way they tend their trees, pick their fruit, and press their oil, and of course, he never refuses a sample. I found the first chapter, which started with some literary-historical introductions a little shaky, but after that I couldn't put the book down. Rosenblum's explanations as to why different olive oils have varying qualities were very clear. They will come in handy next time I'm faced with selecting a brand of olive oil at the market. Although Rosenblum mentions the curing of olives in each country, most of the text focuses on the production of oil. I would have been interested in reading more about table olives, but perhaps that's because I'm living in Dubai, where every supermarket deli counter has a minimum of 20 different kinds of olives to choose from. Even though this book is not a cookbook, it does contain a handful of recipes. ... Read more


78. Perfect Vinaigrettes : Appetizers to Deserts
by Linda Dannenberg
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1556709439
Catlog: Book (1999-09-13)
Publisher: Stewart, Tabori and Chang
Sales Rank: 92409
Average Customer Review: 4 out of 5 stars
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Book Description

Tossed with salad greens, drizzled over poached fish, pooled around a nest of steamed vegetables, marinating a rib roast, or glossing a plateful of sliced potatoes, vinaigrette sauces-when properly created-jazz up the most elementary foods. At first glance a painless process-just a swirl of oil, vinegar, seasoning, and perhaps some mustard and herbs-the making of a good vinaigrette is in fact an elusive art, even for accomplished home cooks. Perfect Vinaigrettes finally unveils the mystery of making a fabulous dressing.

The book's 60 recipes range from the most fundamental and familiar-oil and vinegar, or lemon and cream-to more complex concoctions: Herbed Lemon-Caper Sauce for grilled veal; Orange Vinaigrette for barbecued pork; Olive, Herb and Tomato Vinaigrette for grilled sea bass; Earl-Grey Tea Vinaigrette for a watermelon-Roquefort salad; Raspberry-Orange Vinaigrette for an elegant wild rice salad. Nestled among them are tantalizing creations by renowned chefs, such as Ariane Daguin's Gascony Vinaigrette, to be served with a duck salad; Andr Soltner's tangy Lutece Vinaigrette, with a hint of onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Vinaigrette for prawns or lobster tails. ... Read more

Reviews (2)

3-0 out of 5 stars Shouldn't a vinaigrette have vinegar?
Generally, this book does a good job covering the class of sauces having an acid component, but I think the author could have done a better job compiling recipes of true vinaigrettes. Of the 60 recipes in the book, fully one third don't have vinegar as an ingredient; these generally use citrus juice as their acid. That's all well and good if you're just looking for a tangy dressing, but these definitely are not vinaigrettes. And while this probably isn't much of a failing if you're not a vinaigrette purist, the book has a few other failings as well.

While most of the recipes are extremely simple, some are unnecessarily difficult to follow the first time through, and many of the ingredients are definitely beyond the pale of what is available at the average city market.

The author does seem to have a good sense of flavor and offers many useful tips for how to create an effective sauce, but overall the book could have done a better job with the topic.

5-0 out of 5 stars Tired of Store Bought Dressings?
"If you know how to prepare a vinaigrette, then you know how to cook" Stephanie Sedgwick quoted from "Perfect Vinaigrettes Appetizers to Desserts"

Although great vinaigrettes seem to be somewhat of a lost art (especially in today's world of pre-made dressings). Linda Dannenberg leads the way for any that are eager to learn the necessary techniques of making perfect vinaigrettes.

In her beautifully done book "Perfect Vinaigrettes Appetizers to Desserts" Dannenberg takes the mystery out of preparing perfect vinaigrettes by walking the reader step by step through the process. Broken down into easy to read sections the book is a great starter for the beginner cook or an excellent reference for the more advanced. Perfect Vinaigrettes is not at all overwhelming, in fact it is a fairly small book. I found that the recipes were very easy to follow, and the accompanying photography excellent.

There are many things that I like about this book, but what I liked best is the different stages it goes through in explaining to the reader how to prepare a truly great vinaigrette. In her introduction Dannenberg starts off by pointing out some of the philosophy behind making vinaigrettes and states that "something as simple as mixing oil, vinegar, and seasonings is often very difficult even for the best of cooks". Even though a vinaigrette has the potential for disaster, Dannenberg ensures you that all you need to know to create a perfect vinaigrette is elementary, the quality of your ingredients and the proportion.

Putting aside the philosophy of vinaigrettes, Dannenberg then goes into great detail describing the different components that make up a perfect vinaigrette. I found this to be an excellent section of the book, and aptly titled "The Vinaigrette Pantry". It is here that the reader will find such excellent information as to what purpose a particular ingredient serves, and recommended brands to use. An especially nice touch was the addition of an appendix (near the back of the book) of quality food purveyors where the reader can obtain the recommended brands.

The rest of the book is devoted primarily to the preparation and use of various types of vinaigrettes. Beginning with the most basic vinaigrettes, the book builds on this base throughout the book as it progresses towards the more advanced vinaigrettes. With over sixty excellent vinaigrette recipes through the book (many of the recipes are from top chefs from around the country) the book is an excellent resource for new vinaigrette ideas. Even if you don't feel very comfortable with the more advanced vinaigrettes, the beginning vinaigrettes will give you good base of simple vinaigrettes that you can try different variations with, and still achieve a great vinaigrette.

Perfect Vinaigrettes is an excellent book and offers a refreshing look at vinaigrettes, salads, and their preparation. If you are tired of the store bought dressings I highly recommend Linda Dannenberg's Perfect Vinaigrettes.

Review by Nicko Sahlas of
cheftalk
"A food lover's link to professional chefs" ... Read more


79. Smoothies for Life! Yummy, Fun, and Nutritious!
by DANIELLA CHACE, MAUREEN B. KEANE
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 076151340X
Catlog: Book (1998-04-22)
Publisher: Prima Lifestyles
Sales Rank: 161735
Average Customer Review: 5 out of 5 stars
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Book Description

Blend Your Way to Better Health!
Join the millions of health-conscious individuals who have already discovered the tasty, nutritional, revitalizing goodness of smoothies. In Smoothies for Life, Daniella Chace and Maureen Keane (coauthor of the million-copy bestseller Juicing for Life) show you how to make high-energy, delicious smoothies right in your own home! All you need is a blender (or food processor), a few, simple ingredients, and you're ready to embark on a new taste and nutrition adventure. Learn how you can:
·Beat fatigue with Mocha Magic
·Build athletic endurance with Tropical Elixir
·Lose weight with Peachy Almond Freeze
·Boost immunity with Rasanana Berry
·Reduce stress with Ginseng Soother
·Improve your memory with Pink Hurricane
·Detoxify your body with Watermelon Cooler
·And much more!
These tantalizing smoothies contain creative combinations of antioxidant-rich fruits, healing tinctures, flavorful extracts, and natural sweeteners — and they are always delicious. Once you start, you'll be drinking these smoothies for life!
Includes information for adding revitalizing herbs such as ginkgo, echinacea, goldenseal, and kava!
... Read more

Reviews (5)

5-0 out of 5 stars a super book for great nutrition
I found this book to be extremely helpful at adding special ingredients and supplements into my diet. The book is layed out in a way that makes it easy to read and use. If you're going to be making smoothies this is the title to get you going

5-0 out of 5 stars Smoothies for Juicers
I owned 'Juicing for Life' long before buying this book. I liked that one, so I bought the smoothie book when it came out. As a believer in the power of juice consumption, I found this book to be an excellent reader also. This is more than another 'fun' smoothie book for those looking for entertainment. It's broken down by chapters into "Energizers", "Power Makers", "Calorie Burners", "Immunizers", etc., in its 11 chapters of recipes. Specific ingredients for specific goals. The explanations of ingredients needs are excellent, as they were in her juicing book.

One caveat: don't expect all the recipes in this book to be low-cal, as they aren't. Tahini and peanut butter are two common ingredients. That may or may not be important to the reader.

Another caveat: depending on where the reader lives, some of the ingredients may be difficult or impossible to buy in smaller areas. E.G. flaxseed and other uncommon oils, algae, and a number of vitamin powders.

For those who want health information as well as smoothie recipes this makes an excellent book for reading, and deciding applicability to one's own health goals.

5-0 out of 5 stars YUM!
The smoothies are delicious, nutritious, and easy to make. I love the way the book is organized by desired benefits (there are smoothies for stress reduction, weight loss, energy, athlete's needs, healthy skin, and more.) The authors, Daniella and Maureen ROCK!

5-0 out of 5 stars Recipes that taste great and are EASY!
I was so impressed with the recipes in this book! They taste wonderful, they're easy to make, and it's the perfect way to make a quick tasty snack that is healthy and good. I also appreciated the fact that you could adjust the recipes to fit your needs and tastes. Five Stars!

5-0 out of 5 stars Facts for Fruitful Fun
I'm a big smoothie fan, and make them often, so I did not think that a book could teach me much, but this little volume has brought new creativity to smoothie-making. It also contains loads of information about the nutritional and health benefits of fruits and other smoothie ingredients. And it hardly limits the options--everything from strawberries to granola to algae makes its fun and healthy way into these smoothies. The authors divide the book into sections for special interests, such as athletics, immunity, etc., which is also helpful if you have a specific objective in mind for your next smoothie. ... Read more


80. A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals
by Linda Murdock
list price: $22.98
our price: $19.53
(price subject to change: see help)
Asin: 0970428502
Catlog: Book (2001-02-28)
Publisher: Bellwether Books
Sales Rank: 27427
Average Customer Review: 5 out of 5 stars
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Book Description

Turn your 10-12 standard meals into 50 new taste sensations by introducing new spices! No one cooks by spice, yet all the spice books are organized that way. This book gives details on 100 spices, but also lists all the main foods we eat. Under each food, such as corn, ham, rice, etc. is a list of spices that go with that food followed by recipes to cook using that main ingredient. All this is on the same page. It is practical, user-friendly and arranged according to how we really cook. ... Read more

Reviews (6)

5-0 out of 5 stars A long-overdue examination of spice and herb flavors
Linda Murdock's superb "A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals" is a long-overdue examination of spice and herb flavors. Ms. Murdock approaches the subject from a fresh angle by going through the most common herbs and spices and telling the reader how these can be used or combined in common dishes--or what they most effectively enhance. This is an excellent way to teach readers how to start building a dish from the spice or herb upward, instead of just saying, "Yeah, yeah, yeah, throw some cinnamon into that apple pie." Instead we learn that cinnamon enhances a wide variety of dishes other than the traditional baked goods.

Ms. Murdock combines an encyclopedic knowledge of herbs and spices with recipes, substitutions, and a plain-speaking voice. She even gets into common sauces (Worcestershire sauce, chutneys and the like)--themselves combinations of herbs and spices. She tells us when to use these flavorings (at the beginning of the dish, during, or added at the end just before serving), gives advice on what herbs or spices go with the one she's talking about at the moment, and provides fascinating folklore and history. I haven't seen this useful a cookbook in a long time and highly recommend it.

5-0 out of 5 stars A Breath of Fresh Air
Not your typical cookbook with pictures and recipes, this is more of a quick reference. You can look up ideas, recipes and seasoning matches organized by what you have on hand in the cupboards. Lots of interesting folklore (for when you have more time to read). Tips for matching wine and beer with food and seasonings. Very unique info that is not easily found.

5-0 out of 5 stars A must in my kitchen...
I think Ms Murdock did an excellent job in her research of spices and herbs. I use her book as a source of new flavors to try and to get more information on familiar flavors. I especially like the folklore/history section. I have purchased a couple of the books for gifts and will likely be giving more volumes in the future.

5-0 out of 5 stars Practical, Useful and Interesting!
This book is wonderful for a person like me who doesn't have a lot of back ground in combining spices/flavorings and foods.

The first part of the book reviews pretty much all the spices I'd ever want to consider using. There's a page for each flavoring. For example, ginger, I now know that I should add ginger in the middle or the end of the cooking process. I didn't know that. Also, Ms. Murdock includes interesting "folklore/history" of each flavoring.

The second part of the book covers many foods and which spices or flavoring go best with each food. So when I bought some lamb recently, all I had to do was check out the page relating to lamb to receive wonderful info on how to cook it, which seasoning go best with lamb and I even found some preparation ideas. This is so great and easy to use too.

She also provides numerous tables and charts. For example, she includes a flavor subsitutions chart. So when I need curry, but don't have any, I can use cumin, mustard, allspice and black pepper to get a similar result. She also provides a table summarizing which wines go best with each seasoning.

Thanks Linda!

5-0 out of 5 stars Great tips for busy cooks!
I really like this book! I tend to make up my own recipes, sometimes beginning with someone else's or just from scratch. This book gives me great ideas for the right spices to add. I especially like the "Foods and flavorings that go with them" section for those times when I know the disk needs something, but I'm just not quite sure what. The historical remedies and folklore/history on each spice is also very interesting. ... Read more


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