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$25.20 $8.00 list($40.00)
81. The Farallon Cookbook: The Very
$12.95 $8.56
82. Deviled Eggs: 50 Recipes from
$23.76 $19.21 list($27.95)
83. Ray's Boathouse: Seafood Secrets
$29.67 $26.98 list($44.95)
84. Sauces : Classical and Contemporary
$9.95 $8.00
85. The Soap Book: Simple Herbal Recipes
$10.17 $9.90 list($14.95)
86. The Great Chile Book
$23.62 $12.50 list($37.50)
87. Le Bernardin Cookbook : Four-Star
list($24.95)
88. The Herbs and Spices Cookbook:
$10.17 $5.85 list($14.95)
89. The Edible Flower Garden (Edible
$18.90 $2.99 list($30.00)
90. The Thrill of the Grill: Techniques,
$15.72 $2.30 list($24.95)
91. Betty Crocker's Best Chicken Cookbook
$10.17 $9.96 list($14.95)
92. The Great Salsa Book
$18.15 list($27.50)
93. The New American Steakhouse Cookbook
$8.95 $6.12
94. Raclette (Quick & Easy)
$9.71 $8.51 list($12.95)
95. Lost Arts: A Celebration of Culinary
$24.95 $5.50
96. Ultimate Pasta
$9.85 $7.17 list($10.95)
97. 301 Venison Recipes: The Ultimate
$12.89 $6.00 list($18.95)
98. Noodles (Essential Kitchen Series)
$19.77 list($29.95)
99. The Complete Book Of Sushi
$13.57 $13.00 list($19.95)
100. Fast Fish (Fast Books)

81. The Farallon Cookbook: The Very Best of San Francisco Cuisine
by Mark Franz, Lisa Weiss, Paul Moore, Jeremiah Tower, Pat Kuleto, Farallon
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0811829197
Catlog: Book (2001-10-01)
Publisher: Chronicle Books
Sales Rank: 14201
Average Customer Review: 4 out of 5 stars
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Amazon.com

Noted for its exquisite seafood dishes, San Francisco's Farallon restaurant is a must-visit dining spot. Written by Mark Franz and Lisa Weiss, The Farallon Cookbook presents the cuisine of chef-owner Franz and pastry chef Emily Luchetti in a format almost as sumptuous as the restaurant itself. Color photos throughout illustrate the oversize book, which offers over 60 of Farallon's showcase dishes. If, like other restaurant cookbooks, the recipes are often laborious to prepare and require unusual ingredients, they are also presented with helpful asides that tell readers how to simplify dishes without compromise, or how to create their own improvisations. Those who enjoy the challenge of reproducing top-drawer cooking, or others wishing to explore the nuances of superior restaurant cuisine, should welcome the book.

Beginning with chapters that feature Farallon's raw specialties, salads, and other warm appetizers, the book then focuses on entrees, also largely seafood based. Among the appetizers, Maine-Diver Scallop Ceviche with Green Peppercorns, Grapefruit, and Chili Vinaigrette; George's Sake-Pickled Salmon with Wasabi Crème Fraîche and Herb Salad; and Black Mussel Bisque with Seafood Quenelles and Chive Oil will tempt any food lover. As for the entrees, Roasted Quail Stuffed with Armanac-Laced Prunes, Foie Gras, Corn Cakes, and Red Currants and Roasted Saddle of Rabbit with Fava Beans, Morels, and Crisp Spanish Ham are two outstanding (and nonseafood) specialties. With dessert recipes for the likes of Double-Chocolate Pudding Cake, tips, and a useful ingredient glossary, the book offers world-class cooking to reproduce or dream over. --Arthur Boehm ... Read more

Reviews (1)

4-0 out of 5 stars Sumptuous San Francisco Food
I am surprised that this book has not been reviewed before...I have been to Farallon for lunch today as part of San Francisco Dine-About-Town promotion, where a set 3 course lunch costs just $19.95 during the month of January. This is one of the top sea food restaurants in town and I was not disappointed. Both the food and the decor were outstanding. I enjoyed my lunch so much that I went and bought the book from the near by Borders Bookstore on Powell Street.

Tonight, I put the book to test and invited few friends over to dinner. After a hard days work in investment banking, together we prepared Rosemary-Seared Prawns with Saffron Risotto and Roasted-Beef Vinaigrette with Pea Shoot Salad. It took a long time to prepare the food but the result was a sumptuous dine in with friends. What a way to relax! I gave this book only four stars just because the menus are very complex and time consuming but well worth the effort. I'll definitely visit the restaurant again. ... Read more


82. Deviled Eggs: 50 Recipes from Simple to Sassy
by Debbie Moose
list price: $12.95
our price: $12.95
(price subject to change: see help)
Asin: 1558322728
Catlog: Book (2004-03-15)
Publisher: Harvard Common Press
Sales Rank: 49347
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83. Ray's Boathouse: Seafood Secrets of the Pacific Northwest
by Ken Gouldthorpe, Angie Norwood Browne, Charles Ramseyer, Ray's Boathouse
list price: $27.95
our price: $23.76
(price subject to change: see help)
Asin: 0971908427
Catlog: Book (2003-03-07)
Publisher: Documentary Media LLC and University of Washi
Sales Rank: 36900
Average Customer Review: 5 out of 5 stars
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Book Description

It's a local legend sitting just feet above the waters of Puget Sound on Seattle's Shilshole Bay. The view is outstanding, the Café bustling and audacious, and the restaurant elegant with a down home attitude. Simply put, it’s one of the best cold-water seafood restaurants in the world, and the locals call it Ray’s.

Ray’s Boathouse: Seafood Secrets from the Pacific Northwest includes everything from appetizers featured in Ray’s Café, like the Seafood Margarita, to tips for buying and cooking perfect salmon. With an introduction by international food writer Ken Gouldthorpe, it contains over 100 recipes for preparing and serving Ray’s best cuisine at home, all triple-tested by Executive Chef Charles Ramseyer and the Ray’s staff. A visual knockout with stunning food photography by Angie Norwood Browne, this highly anticipated cookbook offers an inspiring collection of recipes for cooks who love seafood. ... Read more

Reviews (2)

5-0 out of 5 stars Simply A Beautiful Seafood Cookbook
This is a rare find---a local cookbook which is first class, in both its layout and recipe accumen.

The photography here is breathtaking, as it would appear the views are from this Puget Sound restraurant. Their is early into this book a two-page sunset which is simply breathtaking. This is followed by nice history of the restaurant, which now includes as one of the owners Jack Sikma of Sonics fame.

Trying to find good Pacific Northwest recipes, this one certainly provides that in abundance. Especially seafood with its Ray's Cafe Seafood Margarita; Shrimp-Stuffed Artichokes with Herbed Cream Cheese; Dungeness Crab & Rock Shrimp Cakes with Ancho Chile Mayo; Grilled Copper River King Salmon with Pinot Noir Sauce; Ray's Cafe Salmon Burger with Basil Mayo and Wasabi Slaw; Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragout; Yakima Peach & Blackberry Crisp with Caramel Sauce;

Well thoughtout and balanced work with striking photos and accompanying prose to excite one to try these Seattle favorites. Meant to please and it delivers.

5-0 out of 5 stars Ray's Boathouse: Seafood Secrets of the Pacific Northwest
Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well. From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook. The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live. ... Read more


84. Sauces : Classical and Contemporary Sauce Making
by JamesPeterson
list price: $44.95
our price: $29.67
(price subject to change: see help)
Asin: 0471292753
Catlog: Book (1998-01-13)
Publisher: John Wiley & Sons
Sales Rank: 2015
Average Customer Review: 4.53 out of 5 stars
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Amazon.com

Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.

The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed.

To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.

In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters.

Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important.

This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle ... Read more

Reviews (19)

5-0 out of 5 stars An academic book about cooking!
The book:
In twenty chapters, Mr. James Peterson reviews, details, lists, describes and definitely reveals all topics and aspects related to the essence of cooking: Sauces.
You start with a brief, joyful and full-of-information chapter about the history of Sauce making. Equipments to follow, with smart advises to have you avoiding spending money on the wrong piece. Three chapters after this give you the basic of the sauce which are (3) Ingredients, (4) Stock, Glaces [, Jus] and Essences and (5) Liaison. You would plunge endlessly after this in recipes of sauces in fifteen beautiful and delicious chapters leaving no information behind, and covering sauces of all kinds and for all types of food, from white sauce, through meat and fish sauces, salad sauces, puree sauces, pasta sauces, Asian sauces and finally dessert sauces.
In hardcover, more than 600 pages in total, 32 colored pages with clear useful photos, and 7 appendixes that include Glossary of terms and full Index, the presentation of this book is excellent.
Opinion:
One can argue that you do not need such "deep" book for cooking. Well, this is incorrect, since the book is well chaptered, enabling using it for (a) getting quick recipe for the dinner tonight; (b) reading completes chapters for academic research (?); (c) or enjoying few hours of quiet and entertaining readings. The "Recipe Contents" index in the beginning is very helpful for the amateur of cooking, the indexes and appendixes are of similar value for the researching work and the reading of chapter-by-chapter is adequate for reading hobby. The style of writing is excellent considering the subject. One minor defect is the absence of clear picture and separate chapter (or chapters) about the Arabian and Middle Eastern sauces, since it is embedded unnoticeably in the contents and not separately detailed for obtaining its unique tastes (try Nigella Lawson books on this topics). However, the well-structured contents and the wide knowledge that you would obtain from this book waive off any serious critics. The book is definitely nothing like cold and technical "the complete book of..." series.
Reading the first three chapters would give you a strong command on cooking in general and in preparing sauces in particular, although it is not necessary if you are simply looking for recipes. Some titles like "The Relative Thickening Power of Liaison" might be offensive, but do not be troubled, since it is rather useless for home cooking, and followed by titles like "A Few Thoughts about Wine", would definitely calm you and give you good idea about the character of the writer.
In few words, it is great book, a valuable assistance and guide for new pleasures of cooking and enjoying foods and really deserves to purchase and embellish your bookshelf or library for long time.

5-0 out of 5 stars GREAT book-but be prepared to read and learn
If you are looking for a recipie book to throw over something when you get home from work-pass this book up; It will overwhelm and confuse you.
If you truly want to learn how sauce is made-this is it!
Starting with stocks and moving through the basics of about every sort of classical sauce, it not only tells you the method, but the theory and how to take it where you want to go. These are the methods that pros such as myself use on a daily basis in the finest kitchens to create those wonderfull sauces that you get on plates.
There may be some terms and ingredients you are not familar with-but, as cooking is a grand adventure, you will have a wider taste and knowldge of the craft.
I do warn you that you will really sit down and read this book and asorb it. I have been cooking for almost 10 years in fine kitchens, and I have been learning things almost from the first page! Plus, in this new edition, he covers more exotic things such as Thai style curry pastes and other Asian stocks and sauces..making the book even more usefull that it was before.
EVERY pro chef and skilled home cook should have this book!

5-0 out of 5 stars Extraordinary book on sauces
As others have commented, this isn't designed to be a recipe book. Instead, this book *teaches* you what sauces are all about. You'll learn the history. You'll learn the techniques. You'll learn the ingredients. In the end, you will be armed with the knowledge to *create* your own sauces rather than just execute others' recipes. This ranks up there as one my most cherished books on cooking. Any serious cook who cares about sauces should get this!

3-0 out of 5 stars Good but not great
If you want names, ingredients and recipes this is the book. If you want to understand sauces so you can cook without a book, then skip this one.

5-0 out of 5 stars almost overkill
If you ever wanted to know the inner workings of sauces this it the book for you. Everything you could possibly want to know about making a sauce is in this book. Although it isn't completly obvious from looking at this web page this book is enormous(could be used for killing mice), and thorough. You will learn many different styles and techniques. There are only two complaints I have about this book. It caters more to expensive restaurant chefs than to inexpensive home cooked meals. This isn't entirely true, it let's you know what shortcuts you can take, but it berates you for taking them. The other complaint, It is overkill, unless you are a proffesional chef there is very little chance you will everyone of the techniques discussed. This book is full of recipies, but I feel that they are only there as an example. A chapter will talk about a technique and then show recipies, that do exactly what the chapter talked about. Don't buy this book for recipies, but buy it because you really want to learn how to cook. I haven't followed any of the recipies in this book to the letter, but because I read about the theory I modified/improvised some seriously good sauces. If you want recipes there are better things out there for that. ... Read more


85. The Soap Book: Simple Herbal Recipes
by Sandy Maine
list price: $9.95
our price: $9.95
(price subject to change: see help)
Asin: 1883010144
Catlog: Book (1995-09-01)
Publisher: Interweave Press
Sales Rank: 191054
Average Customer Review: 3.77 out of 5 stars
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Book Description

This best selling soap book has 30 wonderful recipes for hand crafted herbal, aromatherapy and floral soaps. History, chemistry, equipment, plants and oils are included to create these soothing soaps. ... Read more

Reviews (22)

3-0 out of 5 stars Just one recipe. One. That's it.
This is a really beautiful book -- the photography is gorgeous and I like Sandy Maine's style of writing. She is very readable.

But...

There is one recipe in this book, dressed up with different fragrance/essential oils and "fillers". I think this shows a total and complete lack of imagination, considering the WORLD full of God's beautiful, healing oils He put here for us to enjoy. But all it is is olive oil, coconut oil, Crisco...olive oil, coconut oil, Crisco...olive oil, coconu-- well, you get the picture.

I also think that adding 3 ounces of lavender to that baby soap is going to just about knock the baby across the room. That is an awful lot of scent for a baby soap.

I'm not sorry I bought the book. The pictures alone gave me some great ideas for packaging and displays. But buy another book if you want some REAL recipes. Save the money you would have spent on buying the enormous quantities of essential oils for these soaps and spend it on a gorgeous bottle of avocado oil. Let your imagination soar. Soapmaking is, in my opinion, an art form. It doesn't have to be as plodding and pedestrian as this book makes it seem.

5-0 out of 5 stars Soap book - simple herbal recipes
Este es uno de mis libros preferidos, y tengo muchos, tiene una fotos lindas, es claro, simple y preciso, sus recetas son faciles de hacer y economicas, me encanta.

5-0 out of 5 stars The Whole Package
Sandy Maine presents the whole package in her luscious soapmaking books, thus I credit her as an important inspiration for my career in bodycare. Maine goes deeper than merely presenting recipes, her books contain gorgeous photographs that are truelly inspirational as well as touching personal narratives.

The fact that the recipes are variations on the same base oils makes them economical because you don't need to invest in numerous types of fixed oils to achieve success. You can also feel confident about adding your own unique colorants and other ingredients, thus creating your own recipes.

All of her books are eco-friendly and encourage respect and engagement with nature.

Sandy Maine is also highly involved in the field of soapmaking. She advises and inspires many soapmakers in various stages of their development. As a soapmaker who has gone from novice to professional I highly recommend Maine's soapmaking books.

3-0 out of 5 stars My Favorite Sandy Maine Book
Filled with luscious photos giving my first glimpse into the world of professional soapmaking. I was ready to graduate from beginning soapmaker when I first got this book. This was the first book that didn't patronize me with pictures of assorted kitchen utensils as soapmaking equipment.

I have never made even one of Ms. Maine's recipes in this book, but I loved her ideas for scents and names. I found the courage to make my own recipes (with resources on the internet, mostly.)

For the time of it's publication, it was a must have. For now, it could be a wish list book. The photos alone are worth the price, to me. It will never leave my library.

2-0 out of 5 stars Only One Recipe
Its the same recipe over and over again. The only change is in the fragrance and additives. Did I use this book no I gave it back to my neighbor. I did a better job finding how to make soap on the internet. Doing a search on soap making. ... Read more


86. The Great Chile Book
by Mark Miller
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0898154286
Catlog: Book (1991-12-01)
Publisher: Ten Speed Press
Sales Rank: 38704
Average Customer Review: 4 out of 5 stars
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Reviews (6)

4-0 out of 5 stars Almost everything you wanted to know....
Salsa anyone? THE GREAT SALSA BOOK by Mark Miller is all about salsa. If he wanted to be cute, he could have titled his book, "Everything you wanted to know..." and not have been far off the mark. Miller's book includes over one hundred pages of salsa recipes: Tomato and Tomatillo salsas; Chile salsas; Topical salsas (Tropical mango salsa and Mango mash); Fruit salsas (Apple Pasado Salsa, Moroccan Date Salsa; Corn and Bean salsas; Nut, seed and herb salsas; and plenty of other exotic salsas. So you see, salsa isn't just that stuff you get at the Taco bar.

As I am trying to eat more vegetables, I find the 'Grilled Vegetable Salsa' with chiles, eggplants, shiake mushrooms, zucchini squash, and asparagus, most appealing. Or, if you want something sweet as well as colorful, try is the sweet potato and pecan salsa with maple syrup and cranberries. Miller includes color photos of all his prepared dishes. This is truly a great salsa book.

3-0 out of 5 stars Plenty of recipes.....
The GREAT CHILE BOOK by Mark Miller is not nearly as great as his SALSA BOOK. Miller includes many colorful photos of chiles, but this book is no encyclopedia. Furthermore, although I found the book interesting, I also found it difficult to use. He divides the text into 'fresh chiles' and 'dried chiles' followed by a few pages of recipes, but rather than see the same chile shown over and over on several different pages in it's green, red, fresh and dried stages, I would have preferred to have seen various peppers in the same family clustered together so that I could learn to distinguish among them. In his brief overview he explains the origins of the chile pepper -- that it is not in the family that produces the black peppercorn (piper nigrum) but rather all chiles are descended from a South American plant that was dispersed by birds and then cultivated and spread further by humans.

Miller's recipe section, which he describes as a good cross-section of various chile dishes, includes one for Jalepeno ketchup. Now that should wake up any hot dog!! Most interesting, however, is the recipe for Mole Roja, from the Oaxaca and Puebla area of Mexico known as the 'Land of the Seven Moles.' Miller explains that some moles contain no chocolate (this one does, however, as well as dried plums or cherries to enhance the flavor of the ancho and mulatto chile peppers). Mole Roja is best served with fowl such as turkey. So, try this instead of cranberry sauce next Thanksgiving!

4-0 out of 5 stars Essential kitchen equipment
The definitive guide to identifying chile peppers, this book is conveniently divided into sections on dried and fresh peppers. Beware - this is NOT a recipe book (although a few more recipes would be nice), nor does it contain more than brief instructions on preparing and using chile peppers. However, with bright colour photographs, taste descriptions, and a clear and accurate guide to hotness from bell pepper (0) to habanero (10), this book is essential kitchen equipment for those who like their cooking fiery.

4-0 out of 5 stars What kind of chile is that?
A fabulous resource book for the chile head or novice seeking knowledge. The book is limited on the written word except for a brief survey. The survey gives you all the general information needed for the average person interested in cooking with heat. The strength of this book lies in it's beautiful color photographs that are the actual size of the chile itself. This book serves a number of purposes, one of which is the identification of the various closely related strands od chiles. Probably the most commonly known chile is the jalepen~o but there are variations. One is knnown as huachinango that originates from Oaxaca and the Puebla region. I was able to identify the huachinango chile from my garden after first thinking it was an ordinary jalapen~o. Turns out they have a distinct "sweetness" and are a highly prized, (translation, they cost 3-4 times more) and are used to make "chipotle grande" in it's dried form. There are a few chiles that are exotic and unfamiliar to most people outside of the area of origin. There is a section showing four different types of the ever growing in popularity habanero. The dried chile section is informative and provides helpful hints in curing your own chiles. There is a small receipe section that compliments the chile heads kitchen. To round it all out there is a source of information with addresses and phone numbers for chile seeds and fresh and dried chiles. A handy little book for the amateur grower of chiles or cook who on occasion forays into the kitchen to serve up some heat.

5-0 out of 5 stars It has pictures!
If you've ever read a cookbook that tried to verbally go into the differences on chiles, and you felt yourself get just a little lost when it came to the physical descriptions, than this book will be a great resource. The full color photos are nicely done, actual size, and very helpful, especially since chiles often get misnamed, or get labeled with a regional name that is not the one most widely used. Actually knowing what to look for by sight has been very helpful at the market. ... Read more


87. Le Bernardin Cookbook : Four-Star Simplicity
by MAGUY LE COZE, ERIC RIPERT
list price: $37.50
our price: $23.62
(price subject to change: see help)
Asin: 0385488416
Catlog: Book (1998-09-01)
Publisher: Broadway
Sales Rank: 129603
Average Customer Review: 5 out of 5 stars
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Amazon.com

At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.

Le Coze avoided using classic sauces because, lacking professional training, he did not know how to make them. Instead, he created Carpaccio of Tuna, a kind of paper-thin sashimi on a plate, Baked Sea Urchins, and Roast Monkfish on a Bed of Sautéed Savory Cabbage with Bacon, a dish that is both rustic and rich. When Gilbert died in 1994, at just 48, his chef de cuisine, Eric Ripert, stepped in and has continued to dazzle with his own fish dishes. Ripert, who had a classical chef's training, is especially innovative in his Poached Lobster in Lemongrass-Ginger Bouillon. If following three pages of meticulously clear instructions for handling the lobsters, puréeing their coral, and much more is not for you, try the salmon fillets served in a magically cream-free but creamy lemon sauce, the Roast Cod Niçoise flavored with basil, capers, and black olives, or the saffron-and-orange-perfumed Fish Soup.

Le Bernardin's desserts are famous, too. A reasonably competent cook can create ecstasy with the Bitter Chocolate Soufflé Cake, lavish with dark chocolate, butter, eggs, and just one tablespoon of flour.

If you read mostly cookbooks, the spirited dialogue between Ripert and Maguy, their anecdotes of culinary adventures, and characteristically Gallic commentary may divert you. Typically, Maguy says, "My favorite way to eat calamari is with a nice green salad. How American!" Seems the French only ate a lettuce salad with meats until nouvelle cuisine came along in the 1970s, and Maguy still considers it an aberration with seafood. Just as her taste has changed, this book may open you to new experiences with seafood. --Dana Jacobi ... Read more

Reviews (8)

5-0 out of 5 stars Great food, surprisingly achievable
Unlike some other reviewers, I've always found Le Bernardin and its staff to be very warm and accommodating. That feeling comes through in the text and personal reminiscences included in this book.
The big surprise for me was how very well written the recipes are. Although there is plenty here for the over-achieving home chef, well over half of the recipes can accommodate a harried schedule and/or moderate talents in the kitchen. If you scan through the book and follow Le Bernardin's three-course format, you can put together an unbelievably elegant dinner in a reasonable amount of time.

5-0 out of 5 stars Four-Star Simplicity with Seafood
I'm really into seafood, and this is the cookbook for that genre.

The sophistication of taste and presentation is the ultimate maxization of the fresh seafood.

One is impressed instantly upon perviewing the recipes and trying them of the intense experience this chef has had with the ingredients and prep techniques.

Four-star chefbooks are typically intimidating due to all the ingredients and steps, but here it's minimal, yet turns out utmost in culinary heights.

Try these, they'll be knockout dishes! Pan-Roasted Grouper with Wild Mushrooms and Artichokes (served with unbelievable pork jus); Roast Monkfish on Savoy Cabbage and Bacon-Butter Sauce; Black Bass in Cabbage Packages with Purple Mustard Sauce; Yellowtail Snapper with Garden Vegetables.

Accompaniments are worth paper as well, with monster dinner dessert of "Earl Grey Tea and Mint Soup with Assorted Fruit;Gruyere and Potato Cakes.

Tough one to match in my extensive collection!

5-0 out of 5 stars Best Cookbook Ever
This is easily the best cookbook I have ever used. Very high quality dishes and presentations; and most (though not all) of the recipes can be executed by any reasonably well-stocked kitchen provided one has access to a high quality fish market .

5-0 out of 5 stars It made me a great chef!
Simply, the recipes all work. The first recipe I made was a relatively simple shrimp dish. My 13 year old (not a purveyor usually of haute cuisine) said "those are the best shrimp I ever had". It was true. Cooking lobster in cognac led to similar raves from the guests. I can't duplicate the room of my favorite NY restaurant, but I have yet to produce a dud from this book.

5-0 out of 5 stars The fish master
I've eaten at Le Bernardin a couple of times and although I occasionally felt overwhelmed by the NYC high-powered patrons, I always left the table impressed and glad to pay the high pricetag. Meals there are tremendous. I was afraid I might be intimidated by this book but was pleasantly surprized. Not only was the book beautiful in presentation, layout and illustration, but the introductions, recipes and ingredients were very useable, easy to execute and a gastronomic success when I tried them. This is a book for every cookbook library. ... Read more


88. The Herbs and Spices Cookbook: How to Make the Best of Herbs and Spices in Your Cooking
by ChristianTeubner, EckartWitzigmann, SybilSchonfeldt, UlrichGerhardt, DanielRuhlemann
list price: $24.95
(price subject to change: see help)
Asin: 0670871052
Catlog: Book (1997-01-01)
Publisher: Studio
Sales Rank: 544036
Average Customer Review: 5.0 out of 5 stars
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Reviews (1)

5-0 out of 5 stars An excellent book with beautiful pics
I recently purchased this book becasue I am an avid cook and recnetly purchased an herb garden. Looking for some interesting ways to use my new herbs, I picked this book up. The recipes are simple enough for an average cook and turn out restaurant quality dishes. The only trick to this book and virtually any cookbook is having QUALITY ingredients on hand. Not many people have all of the herbs on hand that the book requires for many of its dishes, but if yo doyou will be rewarded with great dishes your friends and family will love. ... Read more


89. The Edible Flower Garden (Edible Garden Series)
by Rosalind Creasy
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 9625932933
Catlog: Book (1999-03-01)
Publisher: Periplus Editions
Sales Rank: 77110
Average Customer Review: 4.75 out of 5 stars
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Author Rosalind Creasy has written extensively on edible gardens: The Edible Herb Garden and The Edible French Garden are some of her past titles. The Edible Flower Garden focuses on plants that not only enhance recipes, but also turn the plate into a painting--a visual as well as gastronomic enterprise. For the reader who thinks such things are only for true gourmets or Metropolitan Home magazine aesthetes, one look at the photographs in this book will seduce you. The images are so beautiful and unusual as to be hypnotic: rose petals served as a bowl of ice cream (Rose Petal Sorbet); salads that look like wildflower meadows.

Creasy interviews Alice Waters of Chez Panisse about her use of flowers in meals at her famous Berkeley restaurant; Waters recounts the curious effect cooking with flowers has on diners. "The flowers are a fascination. People really focus on them and are curious." This curiosity stems from a cluster of superstitions: that all flowers are somehow poisonous, that beautiful things should not be touched or consumed, that vegetables are the sturdy, useful plants while flowers are "for show." Reading The Edible Flower Garden, I remembered the summer I forgot to pick my artichokes, and they basked in the sun long after they were ripe. One day I looked out and it was as if a spell had been cast: the ugly green artichoke scales were gone, transformed into blinding purple flowers. Color is always hiding somewhere, and it is wonderful to allow it to flourish, like Creasy does, in places where it is not expected. --Emily White ... Read more

Reviews (4)

5-0 out of 5 stars Stunning book
The photography in this book is stunning. The information in the book is extremely well done. I love the way the book is set up. The recipes come last and make you want all of the flowers necessary to make them. I make organic rose petal jelly, so I am always on the look out for rose recipes, the rose petal sorbet is great. It can be made as a sorbet or as an ice cream with a bit of tweaking. I have enjoyed chive flower butter, but the first batch I made was a tad potent. The chive flower imparts a much stronger taste in much less volume. The photos are full of great ideas to decorate with the flowers. I often put flowers in pasta and salad, but had certianly never thought of serving my rose butter in roses! Great book all the way around.

4-0 out of 5 stars Edible Flower Garden by Rosalind Cresy
I found the book beautifully illustrated and for the most part interesting and informative. I also found the book a bit vague and by no means comprehensive. I am a chef trying to acquire a colorful palate for my presentation but I did not find enough variety. I wondered why at least a list of more flowers wasn't included somewhere. Overall a very enjoyable book, especially the recepies.

5-0 out of 5 stars Create a Garden full of Edible Flowers
Use what is fresh. In this case, that means the flowers too! In The Edible Flower Garden, Rosalind Creasy shares and explains the beautiful world of cooking with colorful and tasty flowers.

Emphasis is given to creating gardens that will supply those flowers. It takes a lot of flowers for most recipes, so it is good to know how many of each to plant and when to harvest. While traditional herbal flowers like lavender and borage are included, there are also selections on vegetable flowers, as well as, some more unusual flowers like lilacs, apple blossoms and begonias.

I particularly enjoyed Ms. Creasy's experiences with Alice Waters of Chez Panisse and the edible flower gardens they create to supply fresh flowers for their world renowned restaurant.

Of course, the beautiful photos of the Edible Flower Canapes, the Pineapple Sage Salsa and the Rose Petal Sorbet weren't bad either.

5-0 out of 5 stars The Edible Flower Garden
I never thought I would crave flowers, but this book has made me turn a new leaf! Another great inspiration from the Edible Garden Series. This is a valuable reference book as it provides the essentials to a successful garden in a format that is consistent and easy to read. It includes a complete encyclopedia of edible flowers with beautifully detailed photos that are good enough to eat! The photos make it easy for the beginner to learn the names of edible flowers and to easily identify all varieties. The author takes great care in listing any poisonious varieties that might be mistaken as edible. This book also contains sections on Planting and Maintenance, and Pest and Disease Control. It's an all-in-one tool. I plan to order the entire Edible Garden series. As soon as I finish one book, I'm hungry for the next! ... Read more


90. The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
by Chris Schlesinger, John Willoughby
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0688088325
Catlog: Book (1990-05-01)
Publisher: Morrow Cookbooks
Sales Rank: 20681
Average Customer Review: 4.21 out of 5 stars
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In his jacket photo, ace grill chef Chris Schlesinger has the look of Howdy Doody with a stomach full of barbecue. It's a speechless kind of look. Schlesinger, however, is not a speechless kind of guy. Starting with the motto, "Brown food tastes better," Schlesinger and his writing partner, John Willoughby, show the reader exactly why that is. The ride lasts nearly 400 pages.

It's hard to imagine a pre-Thrill of the Grill time in American culinary life, so mighty has the impact been. It's a book with a built-in virus of insidious and infecting qualities that will have even the least interested among us out at the grill, getting the fire glass-melting hot, trying a few ideas like Grilled Shrimp with Pineapple-Ancho Chile Salsa, or Grilled Chicken Rubbed with Ethiopian Berbere (hot, hot, hot), or Grilled Swordfish Steaks with Yucatan Orange-Herb Paste, or maybe Beef Heart Grilled and Marinated in the Peruvian Way (or maybe not).

Actually, that right there--beef heart--is rather telling. Who else in their right minds would include grilled beef heart in their cookbook? These guys, Schlesinger in the lead, breaking trail, will go anywhere, do anything, and bring it all home to grill and eat.

The sheer love of food pours off these pages--the way it tastes and feels, the way super spices fire up your nervous system, the way the juices run down your forearm and off your elbow--and that's the way it should be. Relaxed. Determined. Thrilled. And with Thrill of the Grill tucked under one arm, you are sure to have the time of your life every time you fire up your grill and start cooking.

Plan on buying a couple of copies. This is one of those cookbooks that will get so grease- and sauce-splattered it will become unreadable. --Schuyler Ingle ... Read more

Reviews (14)

4-0 out of 5 stars Love it, love it, love it
The negative reviews of this book seem to fall into two categories: those who were expecting a book on barbecue and those who quibble with minor errors in the text. Admittedly, this book is not the bbq bible it has been hailed by some to be. Its main focus is on GRILLING. If you want a barbecue book (slow cooking with smoke), get something else. If you want fabulous grilled food with interesting and different flavors, this book is for you. The second criticism - that there are errors in the text - is also valid. Along with the previously mentioned shrimp problem, he occasionally calls for "skinless, boneless chicken breasts" that should be grilled until the "skin is brown and crisp." But really, live a little! Don't slavishly follow the recipe and panic when there's an inconsistency. His whole point is to be creative when you grill! And any inconsistencies are far outweighed by the ease and quality of the recipes, the entertaining writing style and the outstanding flavor of the food.

5-0 out of 5 stars I think this book is excellent.
If you're tired of plain old BBQ or standard grilling techniques, give this book a try. This is a book for adventuresome people who love spices & sparkling flavors.

It's full of great recipes, most of them low fat, which combine common ingredients into some wonderfull flavor combinations. Many of the recipes are easy to prepare and the ingredients can be found in standard supermarkets.

Hope you enjoy it - have fun cooking.

3-0 out of 5 stars A Mixed Bag
Afraid I'm in the minority here. While I use this book and am glad to have it, I've had mixed results from the recipes. In some cases, it seems the flavor combinations were chosen more for experimental reasons or to make a culinary statement, rather than because they taste good. Taste is always a matter of opinion, but I found that many of the recipes here are simply not for everyone. And it should be noted that a lot of the recipes have little to do with grilling or barbeque, as the book is a bit unfocused.

On the plus side, the text is more enjoyable to read than most cook books, with all sorts of interesting insights and recollections on most recipes. The southern, folksy demeanor of Schlesinger really makes this fun to read.

But cookbooks are usually bought for the recipes, and there are problems. The West Indies chicken calls for way too much rub, and I simply found it to be "an acquired taste". I simply didn't have the courage to try the Jerk Seasoning, which was basically a Scotch Bonnet chile paste with a whisper of other ingredients. Surprisingly, neither cloves nor allspice was one of them. I suppose one shouldn't criticize before trying it, but it's hard to imagine anyone other than the most bound determined fire-eater choking that one down. Does anyone really have time to simmer the tomatoes for 4 hours for the All-American Barbeque sauce, when so many other great sauces can be made in far less time and with less effort? Personally, I found some of the fruit and spice combinations to simply not work.

This is not to say that good recipes cannot be found. Some of the simple ones work well, such as the grilled bananas or the Greek-inspired lamb marinade. The Tidewater Coleslaw has become a fixture whenever I host a cook-out, but I do jazz it up with a tablespoon of yellow mustard. It certainly rounds out my cooking library and I expect to find some more good recipes here. But for my taste, there are too many clunker recipes for me to provide a ringing endorsement.

5-0 out of 5 stars One of the best cookbooks I own
My copy of Thrill of the Grill is dog-eared and stained from years of use, indoors and outdoors. I have given this book as a gift many times and everyone is always extremely delighted with the results from Chris Schlesinger's recipes.

I can think of no other cookbook author where I have thought - "boy, someday when I am in Boston I am going to this guy's restaurant!"

The book is well written and very informative on grilling techniques and preparation.

5-0 out of 5 stars My first grilling cookbook and still the one must have
I have at least a dozen grilling/barbecue cookbooks and if I could only keep one this would be it. It's a classic IMHO. It covers grilling and barbeque and does justice to both. The pork rub (for shoulder/ribs) is great. I would recommend "License to Grill" as well. ... Read more


91. Betty Crocker's Best Chicken Cookbook
by Betty Crocker
list price: $24.95
our price: $15.72
(price subject to change: see help)
Asin: 0028631552
Catlog: Book (1999-08-18)
Publisher: Betty Crocker
Sales Rank: 23612
Average Customer Review: 5 out of 5 stars
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Betty Crocker doesn't believe in waste, and that includes space. Just look inside the front cover of her Best Chicken Cookbook. There you'll find 10 "Fast and Easy" chicken dinner entrées and five "Quick Main Dish Chicken Salads." You start with four boneless, skinless chicken breasts that you then flatten, and 20 minutes later you serve something along the lines of Pesto Chicken, Pecan Maple Chicken, or Fajita Chicken.Or Oriental Chicken Salad. Or Raspberry Chicken Salad. Inside the back cover, you'll find eight Moist Poultry Secrets (wrap tightly during storage; don't undercook chicken--it's tough and rubbery) and a table of nutrition facts.

The seven chapters of Best Chicken Cookbook are "Super Express ... Thirty Minutes or Less"; "Stir-Fries and Skillet Meals"; "Baked and Roasted Chicken"; "Great Chicken Classics"; "Fire Up the Grill"; "Salads, Sandwiches, and Pizza"; and "Soups, Chilies, and Chowders." The "All About Chicken" section that introduces the book is just that: everything. Learn safe handling, boning, cutting up, flattening, the different types of chicken, stuffing, thermometers, etc. There are roasting timetables and microwave tables and tips on carving.

Every recipe is a textbook example of brevity. Betty Crocker believes in the sanctity of the 3 x 5 recipe card. Both prep and cooking times are listed, as well as the number of servings you can expect. The nutrition breakdown for a single serving completes each recipe so you know exactly what the calories and the fat numbers are like. And every recipe is faced by a full-page color photo of what the finished dish looks like.

Anyone--good cook and new cook alike--can pick up a copy of Betty Crocker's Best Chicken Cookbook and, with the right ingredients on hand, put a flavorful, nutritious meal on the table in a half-hour in most cases. This book will be a place to start for some cooks. More experienced cooks will find ways to trim time from their cooking chores. --Schuyler Ingle ... Read more

Reviews (5)

5-0 out of 5 stars One of my favorite cookbooks
I love this book! There are so many wonderful recipes. I turn to this cookbook when I can't decide what to make for dinner. The pictures are great, and there's one for each recipe. None of the recipes are more than 1 page long, and each lists the prep time and cook time. There's even fast & easy chicken ideas on the inside cover. One of my favorite recipes is the Honey-Glazed Chicken Breasts - they're delicious and easy to make. I highly recommend it!

5-0 out of 5 stars the most complete book about chicken
Now you can have chicken every single day. Every recipe you can think about is here. Plenty of pictures and detailed instructions. From salads to main dishes to side dishes... and what about left overs? you have sandwich recipes, and a lot more. Also includes quick meals (30 minutes or less), hamburger, pizza and soup recipes.
Besides you have the garantee that it is a Betty Crocker book, and all the recipes feature here had been tested over and over again. This is the book to have if you like chicken.

5-0 out of 5 stars A must if you love chicken
If you love chicken you should buy this book. It's really good. You will see. Just go to your bookstore and you will see what I am talking about. The pictures look very inviting. I tried a few recepies and they where really great. And I am looking forward to try them all.

5-0 out of 5 stars This is the only one you'll need
This book covers just about everything you can make using chicken. The index really only needs a "C" for what's inside the pages (for chicken!) because it has 'em all, very impressive. If you can only afford one book for cooking chicken dinners, sides, salads, etc., this is THE book to buy, hands down.

5-0 out of 5 stars Betty Crocker's Best Chicken Cookbook.
Maybe there are diffrent issues on the market (with the same ISBN Number). I have the First Edition from 1999 but a diffrent cover as your picture are showing and 304 pages.
But I LOVE THE BOOK !!!! The recipes are easy to following, no fancy ingridients and for weeks you can make different dishes.
I also love there are a picture for each recipe (a lot of cookbooks have none or only a few)in MY Cookbook. So you can see how it's looke like.
I can only reccomend this book !!!!!!! ... Read more


92. The Great Salsa Book
by Mark Miller, Mark Kiffin
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0898155177
Catlog: Book (1994-05-01)
Publisher: John Wiley & Sons
Sales Rank: 10937
Average Customer Review: 4.62 out of 5 stars
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Book Description

This sparkling full-color cookbook features 100 widely varied recipes - tomato and tomatillo, chile, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb.Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale. ... Read more

Reviews (8)

4-0 out of 5 stars MIxing up salsa
Salsa anyone? THE GREAT SALSA BOOK by Mark Miller is all about salsa. If he wanted to be cute, he could have titled his book, "Everything you wanted to know..." and not have been far off the mark. Miller's book includes over one hundred pages of salsa recipes: Tomato and Tomatillo salsas; Chile salsas; Topical salsas (Tropical mango salsa and Mango mash); Fruit salsas (Apple Pasado Salsa, Moroccan Date Salsaa0; Corn and Bean salsas; Nut, seed and herb salsas; and plenty of other exotic salsas. So you see, salsa isn't just that stuff you get at the Taco bar.

As I am trying to eat more vegetables, I find the 'Grilled Vegetable Salsa' with chiles, eggplants, shiake mushrooms, zucchini squash, and asparagus, most appealing. Or, if you want something sweet as well as colorful, try is the sweet potato and pecan salsa with maple syrup and cranberries. Miller includes color photos of all his prepared dishes. This is truly a great salsa book.

5-0 out of 5 stars Lots of tasty salsa recipes to enjoy!
This colorful cookbook has photos for every recipe! The recipes are in a simple format easy to follow with a photo showing how it should look when finished. There are a wide variety of recipes including tomato, chile, tropical, fruit, corn, bean, garden, nut/seed/herb, ocean & exotic salsas to choose from. In the back of the cookbook there is a helpful conversion chart, sources for ingredients, a glossary of terms, and cooking technique explanations. I highly recommend adding this book to your cookbook collection. Your friends & family will love all the recipes! :)

4-0 out of 5 stars Unique and delicious recipes.
This has some excellent salsa recipes. I have tried several and have been very pleased with the results. The instructions are clear and there are color photographs of each of the dishes. However, if you're expecting recipes for traditional, tomato-based salsas, like you find in the stores and restaurants, you may be a little disappointed. Most of the book describes "salsas" that are fruit, meat, seafood, or vegetable based.

I do have a complaint about the book format. It is tall and not very wide, the cover is thick and the binding is very tight. It's not the kind of book that you can lay flat to refer to while you're preparing the dish. Luckily, most of the recipes are very short and simple so you won't be referring back to the book very often. One final nitpick - I wish they had included more information on the various ingredients. They provide some, but I had not heard of some of them and it would have been nice to read about them. Other salsa books I have read provide this information. Despite these negative comments, I can recommend this book to anyone looking for some unique recipes to spice up the meals and parties.

5-0 out of 5 stars The title says it all!
This salsa cookbook by Coyote Cafe's Mark Miller contains 100 recipes. I've earmarked 21 that I want to try as soon as possible. There is a photograph for every recipe (browsing for recipes in this book is a VERY appetizing experience). The book devotes a chapter to each of the following types of salsas: tomato/tomatillo, chile, tropical, fruit, corn, bean, garden, nut/seeds/herbs, seafood and exotic salsas. Some of the "salsas" look more like side dishes or salads, but who cares what it's called as long as it tastes good. Some of the recipes call for some pretty exotic ingredients. Fortunately, Miller includes a mail order list in the appendix. Two especially nice features of this book are a 0 to 10 heat scale and serving suggestions for each recipe.

Miller's tomatillo salsa verde is the best I've ever tasted and it only takes 5 minutes to toss together in the blender. My four year-old ate an entire bowl of melon salsa thinking it was a fruit salad. I just bought 5 copies of this neat little cookbook to distribute among my relatives this Christmas. If you like salsa, try this book.

5-0 out of 5 stars Be prepared for others to ask you for the recipe(s)
This book resulting in me becoming the salsa expert among my family and friends. I was even able to impress company executives with minimal cooking experience. I apply techniques explained in this book on other recipes (such as blackening tomatos and red peppers. Many friends have purchased this book after I cooked them a dish from it. ... Read more


93. The New American Steakhouse Cookbook : It's Not Just Meat and Potatoes Anymore
by DAVID WALZOG
list price: $27.50
our price: $18.15
(price subject to change: see help)
Asin: 0767919432
Catlog: Book (2005-04-12)
Publisher: Broadway
Sales Rank: 731611
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94. Raclette (Quick & Easy)
by Claudia Schmidt
list price: $8.95
our price: $8.95
(price subject to change: see help)
Asin: 1930603703
Catlog: Book (2003-04-01)
Publisher: Silverback Books
Sales Rank: 5823
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Book Description

Raclette celebrates this Swiss-style favorite of melted cheese served with breads, meats, and vegetables.This book provides basic information regarding tools, techniques, ingredients and serving suggestions.

A must have for all cheese lovers! ... Read more


95. Lost Arts: A Celebration of Culinary Traditions
by Lynn Alley
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 1580081762
Catlog: Book (2000-06-01)
Publisher: Ten Speed Press
Sales Rank: 204904
Average Customer Review: 4.5 out of 5 stars
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Reviews (4)

5-0 out of 5 stars Fun and Interesting
It's full of little things you an add to your kitchen to bring a hardy feel to cooking and your home. Excellent for the country cook or city-dweller who needs to connect to European culinary roots. Some things are so easy, children can do them. Others (like the section on bread making) require a little more. Overall it's worth it.

4-0 out of 5 stars Interesting book, but the bread chapter is very weak
This book is layed out as a series of chapters on particular topics such as making wine, vinegar, goat cheese, curing olives, making bread, etc. These chapters are then arranged as a description, with narrative, of how to make the food followed by recipes that *use the food*. So, for example, there is a chapter on making vinegar that can be summed up by: take old wine, get a mother of vinegar, let it hang out until done, (which is described) and bottle it. (with a little explanation of why you bottle). The recipes for the vinegar section then have various dressings that use vinegar.

This highlights a couple of things. First, that these foods are *simple* to make. There's nothing deep or complex about them. The foods will make themselves, if you just give a little support.

However, when I turn to the bread chapter, I am startled. The bread described uses commercial yeast, except for a very misleading section on sourdough. First, I would have thought that *this* book would emphasize sourdough bread which is easier, more fun, more tasty and, indeed, an increasingly "lost art".

I also would have thought that there would be a section on traditional preserving techniques, along the lines of the book "Keeping Foods Fresh" by Claude Aubert. The fact that it isn't highlights, I suspect, another underlying issue with the book. The imagined "good food" is western Mediterranean in origin. And the closer the better. It would have been interesting to consider some of the wonderful techniques used in Greece or Yugoslavia. That would get a range of fascinating things like pickled capers, cabbage and grape leaves, which would be very compatible with the spirit of the book and would have made a much more fascinating range.

5-0 out of 5 stars Culinary euphoria
A friend passed this book along to me in the Peace Corps, and it consumed me until I had consumed the delights described inside. I am buying a copy of the revised edition for a dear friend's birthday. The vinegar (made from left-over dinner party wine) is the best I have had. The satisfaction that comes from kneading and baking your own bread (and the subsequent homemade french toast and croutons) is worth the Sunday afternoon. This is a roll-up-your-sleeves-and-get-to-it! kind of book that will illuminate and enrich your culinary life. Off to make cheese...

4-0 out of 5 stars A Pleasant Read
I bought this book for the goat cheese recipes, and I was very happy with the rest of the content. I doubt that I will cure my own olives any time soon, or make vinegar, but the information is useful and the author's enthusiasm is pleasant. If you enjoy Greek cooking, you will enjoy this book. If you enjoy the homey delights of doing for yourself, you will enjoy this book. ... Read more


96. Ultimate Pasta
by Julia Della Croce, Ian O'Leary, Julia Della Croce
list price: $24.95
our price: $24.95
(price subject to change: see help)
Asin: 0789420864
Catlog: Book (1997-10-01)
Publisher: Dk Pub (T)
Sales Rank: 392759
Average Customer Review: 5 out of 5 stars
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Reviews (2)

5-0 out of 5 stars Great Pasta!
This book is wonderful! It explains almost everything you want to know about countless numbers of pastas, the different types of equipment you may need, and has great colourful photos as well. The gallery of pasta, as in every gallery section of the DK books, makes your mouth water. I also enjoy the fact the measurements are also listed in both the metric system and U.S. measurements. One thing I must admit is that many of these recipes are labour intensive, but absolutely well worth it. Every recipe I have tried has had rave reviews. I have really enjoyed this book and hope you will too!

5-0 out of 5 stars Ultimate Pasta
Julia Della Croce is a very talented cook. Almost every recipe in this book produces a delicious one-dish pasta meal. I use this book about once or twice a week, much more than I do my other cookbooks. Just bought another one of Della Croce's books - Italy The Vegetarian Table - and feel I am on my way to becoming a skilled Italian chef. ... Read more


97. 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
by Deer and Deer Hunting Magazine, Deer Hunting Magazine
list price: $10.95
our price: $9.85
(price subject to change: see help)
Asin: 0873412273
Catlog: Book (1992-10-01)
Publisher: Krause Publications
Sales Rank: 6898
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars A very good book with a variety of recipies
My wife bought this book after I ,finally, brought home my first deer. We had venison roast ("Bag-o-Buck") for Thanksgiving that year. My son, who doesn't like anything that isn't from McDonalds, decided after that meal that he actually likes venison (darn it, that's less for me!) ... Read more


98. Noodles (Essential Kitchen Series)
by Vicki Liley, Vicky Liley
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 9625934596
Catlog: Book (1999-03-01)
Publisher: Periplus Editions
Sales Rank: 279348
Average Customer Review: 3 out of 5 stars
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Reviews (2)

3-0 out of 5 stars Great photography, simple tasty recipes
Asian cooking is a real mystery to me. I often found myself craving a simple, yet savory noodle dish but never knew how to make any. Nor did I know what to buy as I stood, glaze-eyed in front of the Asian food section in the market. This book has solved my problems by providing easy and tasty recipes that don't contain a bunch of unusual ingredients. In a quick trip to the local market I was able to pick up everything I neded for a very yummy & quick dinner. The photos are mouth-watering and will get you inspired.
One drawback is that the recipes do not contain nutritional stats. Another is that although there are over 50 recipes, I still would like the book to be a little longer.

3-0 out of 5 stars Some Lovely Recipes............
.......are contained within this noodle cookbook alongside a few that I could've done without entirely. So far, the wonton recipes, such as "Pot Stickers" and "Beef Triangles" have been truly enjoyable. I'm eager to try some of the other recipes contained in the "bundles and parcels" section of the cookbook as well. The soups I've tried, such as "Somen, Pork and Scallion Soup" and "Chicken Noodle Soup" have been good, but nothing to write home about. These recipes aren't ones that you couldn't find elsewhere. There are also sections devoted to "salads", "duck and chicken", "seafood", "pork and beef", "vegetables", and "desserts" making this cookbook diverse in the forty or so recipes it contains. I've made one or two recipes from each of these remaining sections, finding most pleasing, some exceptional ("Salmon with Sweet Pepper Sauce"), some less than good (the "Fried Tofu Salad" oddly mixes the flavors of a variety of vegetables with peanut butter), and others just plain odd ("Baked Chicken Wings with Noodle Stuffing" in which you really cannot stuff the wing).

The photos in this cookbook are attractive and appetizing. At the beginning there is a helpful primer on noodles, from soba to ramen to hokkien to udon and many other types of noodles which also includes tips on cooking noodles. Overall this cookbook is quite nice, but thus far, few of the recipes have really won me over. ... Read more


99. The Complete Book Of Sushi
by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0794603165
Catlog: Book (2004-10-01)
Publisher: Periplus Editions
Sales Rank: 100835
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Book Description

The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.

Featuring a wide variety of recipes for:

Planning and preparing a sushi meal
Sushi rolls
Nigiri-zushi
Molded sushi
Hand-rolled sushi
Vegetarian Sushi
Chirashsi-zushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes ... Read more


100. Fast Fish (Fast Books)
by Hugh Carpenter, Teri Sandison
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1580086489
Catlog: Book (2005-04-15)
Publisher: Ten Speed Press
Sales Rank: 8404
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Book Description

The fourth FAST book from the gifted team of Hugh Carpenter and Teri Sandison focuses on that speediest of ingredients: fish. Quick preparation time is one of the many reasons to cook fish more often, and Hugh has an irresistible collection of ways for us to spice up our workday meals. If you’re tired of that old standby of pan-fried fish with a squeeze of lemon, explore Hugh’s many flavorful combinations, drawing on cuisines from around the world. Teri’s colorful photographs will have your mouth watering for dishes such as Sauteed Halibut with Nectarines and Ginger, Roast Salmon with Curry Mayonnaise Rub, and Steamed Snapper with Spicy Pesto. As with all the FAST books, FAST FISH includes short ingredient lists, easy instructions, and simple menu suggestions. Endlessly versatile fish provide an amazing array of quick-to-prepare and easy-to-shop-for flavor-packed recipes. ... Read more


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