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$25.00 list($12.95)
101. The Uncheese Cookbook: Creating
$16.98 $14.23 list($26.95)
102. Spice : The History of a Temptation
$10.17 $7.89 list($14.95)
103. Cold-Smoking & Salt-Curing
$10.50 $0.35 list($14.00)
104. Iron Chef: The Official Book
$8.06 $5.81 list($8.95)
105. The Pasta Machine Cookbook (A
list($22.95)
106. Good & Garlicky, Thick &
$19.98 $11.95
107. The Essential Pasta Cookbook
list($18.95)
108. The Lemon Lovers Cookbook
list($24.00)
109. Chez Panisse Pasta, Pizza and
$13.57 $12.97 list($19.95)
110. The Complete Book of Pasta and
$11.53 $2.75 list($16.95)
111. Super Smoothies: 50 Recipes for
$9.71 $4.94 list($12.95)
112. Flavored Oils: 50 Recipes for
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113. More Easy Beans: Quick and Tasty
$11.53 $9.97 list($16.95)
114. The Best Ice Cream Maker Cookbook
$18.95 $12.68
115. The Spice is Right: Easy Indian
$21.45 list($32.50)
116. Cheese : A Connoisseur's Guide
$26.40 list($40.00)
117. Kinkead's Cookbook: Recipes from
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118. Pickles and Relishes: From Apples
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119. Fish & Shellfish, Grilled
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120. One Fish, Two Fish, Crawfish,

101. The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes
by Joanne Stepaniak
list price: $12.95
(price subject to change: see help)
Asin: 0913990426
Catlog: Book (1994-02-01)
Publisher: Vegan
Sales Rank: 243530
Average Customer Review: 4.15 out of 5 stars
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Book Description

Create non-dairy substitutes for many of your favorite cheesesright in your own kitchen-Liptauer, brie, havarti, Gruyere, colby andmore.Truly innovative recipes for more than just macaroni and cheese! ... Read more

Reviews (55)

5-0 out of 5 stars A Culinary Breakthrough - Pure Genius!
The recipes in this book are nothing short of miraculous! I have been using The Uncheese Cookbook for years and am probably due for a new copy, as my book is well worn with many dog-eared pages. The recipes aren't cheese, so don't expect them to be. They are UNcheeses. Still, they have an incredibly cheeselike flavor and texture. In fact, several of them come so amazingly close to "the real thing" that even some of my dairy-eating friends have been fooled.

What is particularly impressive is that the ingredients are wholesome, natural, REAL foods--not the highly-refined starches and other questionable items used in many of the commercial soy cheeses (which, in my opinion, taste like plastic). Furthermore, these recipes taste GOOD and are surprisingly easy to make. Here are some of my favorites: Gee Whiz Spread (awesome!), Colby Cheeze, Gooda Cheeze, Boursin, Hot Parmesan Artichoke Dip, Philly Potato Chowder, Curried Cauliflower Cheeze Soup, Unprocessed Cheeze Sauce (heavenly!), Fondue (every kind under the sun!), Stuffed Shells, Grilled Cheeze, Cheezecakes (yum, yum!), and so much more.

Not only are the recipes imaginative, delicious, and rich tasting, they are remarkably low in fat (there's a nutritional analysis with each recipe). Many other cookbook authors and recipe developers have tried to imitate Ms. Stepaniak's uncheeses, but no one could surpass her original creations. She's a true pioneer.

If you miss cheese or just want something cheesy but healthful, be sure to pick up a copy of this classic gem!!!

5-0 out of 5 stars fantastic!
What a wonderful cookbook! It's worth the price just for the Gee Whiz Spread recipe. Don't buy this book if you are expecting these recipes to be exactly like dairy cheese. Of course they are not, but they do a wonderful job of relpacing the richness and flavor of cheese in a vegan or lactose intolerant diet. The colby and swiss recipes shred and melt similar to real cheese, and the flavor is wonderful! They make the best grilled cheese sandwiches ever! As a vegan, I'm thrilled to have these alternatives to cheese. Most recipes are easy and quick to make, and once you gather all the necessary ingredients, whipping up a batch of your favorite sauce or 'cheeze' is a snap! I highly recommend this book.

5-0 out of 5 stars Yum, yum, yum!
I was pretty skeptical when I first bought this book. So much so, that it sat on a shelf for almost a year before I mustered up the courage to try some of the recipes. I know there are plenty of other vegans like me who really don't like nutritional yeast, but this book changed my mind! Joanne uses it in a way that is tasty and not overwhelming to any dish. Instead, every recipe I've tried has come out tasty and cheezy. I particularly like the colby, her cheezecakes, gee whiz, the rotini and cheezy sauce . . . the list goes on. A must try is grilled cheeze sandwiches using her swiss cheeze and a slice of canadian "ham". Divine!

5-0 out of 5 stars An Essential for Vegans
This is an absolute must-have for vegans (especially those new to the vegan lifestyle). As has been noted, the "cheeses" don't taste exactly like dairy cheese, but they taste creamy and flavorful. I have been a vegetarian (because of animal rights reasons) for 14 years and always knew that omitting meat but eating more dairy wasn't helping the factory farming issue. But I never thought I could do without milk, cheese, sour cream, etc. Once I made macaroni & cheese with the recipe for unprocessed cheez sauce from this book, I knew that I could make it as a vegan- and you can too! The recipes are innovative, easy, and very delicious!

1-0 out of 5 stars Difficult and weird
I bought this book, but never, ever use it. The recipes are long and strange and the ones I made weren't all that. I believe in "keep it simple, stupid." I get better raves just sticking with tofu--saute onion, fresh garlic, mash in tofu, proceed. It looks good on the shelf but fails to satisfy. ... Read more


102. Spice : The History of a Temptation
by JACK TURNER
list price: $26.95
our price: $16.98
(price subject to change: see help)
Asin: 0375407219
Catlog: Book (2004-08-10)
Publisher: Knopf
Sales Rank: 3187
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Amazon.com

There was a time, for a handful of peppercorns, you could have someone killed. Throw in a nutmeg or two, you could probably watch. There was a time when grown men sat around and thought of nothing but black pepper. How to get it. How to get more. How to control the entire trade in pepper from point of origin to purchase. In Spice: The History of a Temptation, classics scholar Jack Turner opens up the whole story of pepper and its kind like a ripe melon. He brings the exotic scents of the East deep into the history of Western culture.

Everyone knows a little bit of the story, how the desire to control the spice trade drove Western nations deep into the heart of the Age of Discovery, the Portuguese sponsoring Da Gama's push to India; the Spanish underwriting the many attempts of Columbus to get to India another way. The Western madness for spice was just about peaking in this time, and spice would all too soon become--gasp--common, much like the afterthought condiment it is for so many today. Who thinks twice about pepper any longer?

And yet, the history is long and glorious, and the window spice throws open on Western culture yields a glorious view. Jack Turner is a skilled tour guide and story teller. He starts his narrative with the 16th century quest for spice, then loops back into three mains sections of text: Palate, Body, and Spirit. Turner has mined classic and Medieval literature for any and every possible mention of spice and demonstrates how fixated the West became from the time of Augustus in Rome through to relatively modern times. He winds his narrative through the way spice was used in the foods of the wealthy (and puts to sleep the nostrum about rotting food), as a medicine, a sex aid, and as an aromatic channel to the gods of the time and place. He ably demonstrates the constant underlying tension surrounding spice--that it was both attractive and repellent, that it represented fabulous wealth and power for some and, for others, an abhorrence of the exotic East that exists to this day.

This is not an easy story to tell. But Turner makes it appear effortless. Pull a chair close to the fire, pour a draught of spiced wine, crack open Jack Turner's Spice and you'll read your way into the wee hours of the night. --Schuyler Ingle ... Read more


103. Cold-Smoking & Salt-Curing Meat, Fish, & Game
by A. D. Livingston
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 1558214224
Catlog: Book (1995-06-01)
Publisher: The Lyons Press
Sales Rank: 44354
Average Customer Review: 3.67 out of 5 stars
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Book Description

Includes construction plans for a smokehouse and fifty recipes for smoked delicacies.
... Read more

Reviews (3)

1-0 out of 5 stars Cold Smoking & Salt Curing Meat, Fish & Game
A very disappointing book. The descriptions are to vague and are of little use to anyone other then someone with absolutely no knowledge what so ever of this subject. I got more information surfing the net for 45 minutes then this whole book has cover to cover. What good is a book that feels the need to include a recipe for a ham and cheese sandwich? If you are looking for information on smoking and curing meats I highly suggest you look into one of the other books on this subject. This book is not the money.

5-0 out of 5 stars the canning freezing, & smoking of meat, fish and game
We got this book in the library and decided that it needed to be part of our collection at home.This is a great book for do-it-yourselfers. Those of us that want to take the middle man out, raise and cure your own meat this is the book for you. It also has some great recepies in the back.

5-0 out of 5 stars Cold Smoking and Salt Curing Meat, Fish and Game
This is a great cookbook for the serious hunter or just anyone who loves to smoke or cure foods. The book is divided into 2 sections. The first part explains salted, cured, and dry cured foods and how to make your own brined or corned meats.The second section explains how to smoke fish or meats, and gives instructions for building a smokehouse, the best types of wood to use and many excellent recipes for all types of meats, and fish. Make your own bacon or jerky. Great gift book for the outdoorsman! ... Read more


104. Iron Chef: The Official Book
by Fuji Television, Kaoru Hoketsu
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 0425194078
Catlog: Book (2004-04-01)
Publisher: Berkley Publishing Group
Sales Rank: 117294
Average Customer Review: 3.74 out of 5 stars
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Book Description

Go behind the scenes in Kitchen Stadium. Meet Morimoto, Chen Kenichi, and all the IRON CHEFs. Learn the exclusive secrets to their signature creations. Sit down with Kaga and sample his ten favorite dishes of all time-with never-before-published recipes. And it doesn't stop there. Inside you'll find interviews with the tasters; insight from the show's creators and producers; loads of photos; plate-by-plate commentary on every IRON CHEF battle...and much more! ... Read more

Reviews (43)

4-0 out of 5 stars Allez cuisine!
Yeah, I'm one of those Iron Chef fanatics. Glued to the TV when it's on, and a little out there in my own kitchen when it's not.

As such, this is a great book. No spoilers in the episode listings (though sometimes I almost wish there were. . .), a few utterly random recipes, and some great background information and musings from Hattori, Fukui-san, and (duh) all seven of the Iron Chefs. Through it all, the culture gap seems to shine through in the translation, but if it didn't, I don't think it would work out right.

A great companion piece to a show that is utterly addictive and just as wild as Chairman Kaga's outfits.

4-0 out of 5 stars Allez Cuisine!
I like this book. It is a handy reference when watching the show, especially when the show translation of an ingredient is not familiar, I find that the book sometimes translates the theme ingredient in words I know. Mostly, this is a guilty pleasure, like the show itself. Lots of pictures, some interesting recipes, a couple of good essays by Iron Chefs, and lots and lots of useful reference material. If you are looking for a listing of all the battles, and most of the judges, this is a useful book.

Like everything associated with Iron Chef, I just wish there were more of it.

2-0 out of 5 stars Behind the scenes is nice but WHERES THE FOOD?
I looked at this book at the brick and mortar B&N and expecting to find a cookbook for this fun and amusing show; I found a history of the show and thoughts from the chefs.

I WANT RECIPIES!

This is a big disappointment! 294 pages and only 10 recipes equals a big miss for a popular show. Just like ?Iron Chef USA? missed the point of the original show, this book also missed the point of the show. IT?S ABOUT THE FOOD not the showmanship!

Yes, some of the comments about the thoughts of the chefs and behind the scenes crew were interesting. But, the bulk of the book comes from Kaga, played by Takeshi Kaga (?If you think you've seen Kaga before, it may have been in a PBS special with the international cast of Les Misérables; Kaga was Jean Valjean in Japan's 1994 production. He was also the first Japanese Tony in West Side Story (1977) as well as the first Japanese Jesus in Jesus Christ Superstar (1976)?? coped from www.foodtv.com ). Who wants to hear from a factious ?chairman.? I prefer an honest opinion, not those thought up by a staff writer of a network.

The few recipes in this book are lackluster at best. The book tries to make them sound challenging, but read them a second time and anyone with rudimentary skills will be able to do everything with ease. Bottom line: Not worth the bucks!

2-0 out of 5 stars Good
Good small glossy table book. Too bad there were only a few recipes from the challengers. I really wanted some of the Iron Chef concoctions.

Looked through this once and never again. Nice package though.

4-0 out of 5 stars Worthwhile, but could've been better
(In the spirit of full disclosure, I should confess that I've become something of an Iron Chef fanatic. Somewhere along the line, the kitsch factor disappeared and the show began to represent all things good about humanity to me. And so, my inclination is to affirm all things related to Iron Chef.)

The book's introduction states that it will be "at times informative, at times even bizarre." While the book is indeed fairly informative, it hardly ever gets bizarre. The book largely lacks the pizzazz that makes the television show initially captivating.

On the other hand, Iron Chef: The Official Book is well put together, looks good, and has fairly interesting features. (I especially liked the listings of Iron Chef and challenger-operated restaurants. If only I had the money...) I also enjoyed the so-called interviews with the Iron Chefs (they're more like mini-testimonials); in fact, the book led to me the conclusion that my favorite Iron Chef is Rokusaburo Michiba.

Like many of the other reviewers have indicated, this book will be appreciated by Iron Chef fans despite its shortcomings. ... Read more


105. The Pasta Machine Cookbook (A Nitty Gritty Cookbook)
by Donna Rathmell German
list price: $8.95
our price: $8.06
(price subject to change: see help)
Asin: 1558670815
Catlog: Book (1993-04-01)
Publisher: Bristol Publishing Enterprises
Sales Rank: 4636
Average Customer Review: 3.71 out of 5 stars
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Reviews (7)

4-0 out of 5 stars A gift well received
Neat little book, bought as a gift to go with the pasta machine. Receipient loved it.

4-0 out of 5 stars Find more customers
FFA in Houston, MO does sound like a future with FFAers and Wheat futures there. A county call TEXAS in MO What a deal. sell them more pasta machine and book pleases. i am 12ing to 62years old.:)(

3-0 out of 5 stars Contains some useful recipes and some useless recipes
If you want to make a reasonable selection of pastas, this book will give you recipes to do it. Spinach, tomato, and other flavored pastas, as well as pastas made from a variety of grains. It also contains a reasonable selection of sauces that are generally easy to make, though if you have any experience making pasta sauces (or another cookbook that covers the topic), I doubt you'll find anything terribly interesting or innovative to try as far as sauces go.

However, I guess that wasn't enough to fill up a book, because the book also has a bunch of recipes that look questionable at best. It looks kind of like the author sat down and tried to brainstorm everything she could possibly think of to make pasta out of -- kind of an illustration of the old adage that if all you have is a hammer, every problem looks like a nail. For example, there are some recipes for curry pastas here, which seems like a reasonable enough idea if you can think of something to make that wuld go well with it. However, the author's only serving suggestion is to then make a curry and serve it over the curry pasta, which makes a lot less sense to me than making a pasta with a flavor that would complement whatever curry you are making. There are a number of recipes like this, where the author suggests using a set of ingredients from a dish in a pasta to go with the dish.

Beyond that there's no discussion of making tortellini and only a brief discussion of making ravioli, with only a few ideas for fillings. This seems like an area where the author's creativity could have been put to far better use, as there are a vast number of possible fillings that might go really well tossed lightly with oil or with a simple cream sauce.

This is a very inexpensive book and it contains a wide variety of of useful recipes for various pastas, so this book does the job it sets out to do. However, I can't help but think it could have been a much better book if a little more thought and discretion could have been put into it.

1-0 out of 5 stars What a Waste
I bouht this book because another reviewer referred to the "chocolae pasta." There is no such recipe in this book! This book really doesn't offer much beyond some variations in spices and flours used to make pasta, most of which any cook willing to experiment a little could come up with on his/her own. A total waste of money.

4-0 out of 5 stars The only pasta machine cookbook I need
I like making pasta to match my whim, and this cookbook has served me well. I have never been disappointed, although I do heed the warnings for certain ingredients (e.g., fresh spinach). The sauces I have tried have also been quite satisfactory (in the same way the French say "Ca va" and mean it's very good).

This is the only pasta machine cookbook I own - I haven't desired another (and I am a cookbook addict). ... Read more


106. Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook
by Joseph J. Famularo, Joe Famularo
list price: $22.95
(price subject to change: see help)
Asin: 0761110410
Catlog: Book (1998-01-01)
Publisher: Workman Publishing
Sales Rank: 873358
Average Customer Review: 4.86 out of 5 stars
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Reviews (7)

4-0 out of 5 stars Yuummmy.
Reading this book just makes my mouth water and it has some history of Italy, with references to just about every spice and tasty combinations. Wow, I ran out and bought a soup pot! One downside, making broth, Uh! Although I will say the book offers substituted canned broth I just don't want to throw these wonderful ingredients into anything less! This is a great book for readers too, I loved hearing about the Famularo family!

5-0 out of 5 stars Tasty and Sensible
Not only are the soups tasty and inventive; but they are sensible and nutritious. They require little time and ingredients that are neither exotic, nor hard to find. Most recipe books are loaded with expensive ingredients that necessitate driving 20 miles from your home, and that you use only for one particular recipe. I want recipes that use inexpensive stuff I have on hand, or will have no trouble finding. This book meets those requirements. I read cookbooks like other people read novels, and this is the best cookbook I've ever had. Now that he's conquered the soup pot, Joe needs to move on to pastas and more.

5-0 out of 5 stars A downright miracle
I'm not a cook. But during winter months especially, I do make a few soups to help in the household. And this book is the one I usually use as my guide. I need a recipe. I need recipes that are foolproof. And here is where I get them. Not only does every recipe end in a soup that is edible, but one that is tasty and repeatable. That, with this "cook", is downright miraculous! There is variety here, a learning experience, and in the end a soup that is invariably a tasty success. And I'm not even Italian.

5-0 out of 5 stars Dazzling
This collection is one of my favorite soup cook books (I have over 20). The recipes are outstanding and the variety is great. Who knew that there are so many different recipes for minestrone? This cook book is the type I love to just pick up and read, and the author includes many warm vignettes or his family memories associated with these recipes. Unfortunately, though, there are no pictures of these excellent soups.

5-0 out of 5 stars Rich and Hearty Italian Soups!!!!
Any excuse to buy another soup cookbook is a good one for me. The large words "Italian Soup" written across the cover was all it took for this one to end up in my shopping bag. Recipes range from amazingly simple to time consuming but worth the work. These are recipes that you'd expect to have passed down lovingly, with each recipient making it their own along the way.

There are no pictures in this cookbook but the descriptions do the recipes justice all on their own. Each recipe is listed by its English name, its Italian name shown underneath. Chapter titles, listed English over Italian, appear only in Italian on each page header. For visuals, a decorative green strip borders the page edges and there are drawings done in orange interspersed throughout. A very well done index is also provided at the end of the cookbook.

The "Sautéed Asparagus Soup" is a super simple soup that contains so few ingredients you wonder how it could possibly be any good. But it is! I found myself making it whenever I was short on time and ideas. Like most soups, it reheats well and tastes even better the next day. For the most part, soups contained here can be made in under an hour (after preparation of ingredients).

"Pasta and Beans with Fennel and Sausage" is great when company's coming and you don't want to have to fix a lot of food. A nice salad served along side this rich and filling soup and you'll elicit compliments and requests for seconds.

Soup is typical considered a great food for dieters though with these recipes, I would suggest going over the ingredients lists carefully. Many ask for a good helping of cheese in or on top of. Some use bread, rice, or potatoes as thickeners, the meat-based soups use fairly fatty meats, and butter is used most often to cook in.

If you are looking for meal type soups, miss your grandmother's Old Country cooking, or just enjoy soups like I do, this is a not to be missed cookbook. You can turn to any page and feel comfortable that the results will be fantastic. ... Read more


107. The Essential Pasta Cookbook
list price: $19.98
our price: $19.98
(price subject to change: see help)
Asin: 1571459596
Catlog: Book (2003-03)
Publisher: Thunder Bay Press (CA)
Sales Rank: 274204
Average Customer Review: 5 out of 5 stars
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Book Description

Pasta gives pleasure to more people around the world than almost any other food imaginable. As the Italians migrated across Europe to new worlds, their beloved pasta followed them. This book celebrates the delicious simplicity of many popular classics that have been passed down over the generations and also introduces innovative recipes with a contemporary twist. With over 600 color mouthwatering photographs, we wonder what could be simpler or more appealing than butter and Parmesan shavings melting over a bowl of fresh tagliatelle? ... Read more

Reviews (1)

5-0 out of 5 stars Beginners Unite!
I found this book because of an ex-girlfrind of mine. When I left college and dorm food I was left stranded only knowing how to cook hotdogs and eggs. This book has simple, easy to follow recipies, with a difficulty rating for each dish. This has transfromed my bachelor life forever! ... Read more


108. The Lemon Lovers Cookbook
by Peg Bailey, Laura L. Seeley
list price: $18.95
(price subject to change: see help)
Asin: 1563523248
Catlog: Book (1996-11-01)
Publisher: Longstreet Pr
Sales Rank: 687143
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars Great recipes and a great read.
Here is a cookbook writer who knows what she is doing; knows how to write and be funny, and really delivers when you sample the finished product. The book makes a great present...I bought a batch of them to give away. Your life will be better after getting through the recipes in this book. And your taste buds will be happier. ... Read more


109. Chez Panisse Pasta, Pizza and Calzone
by ALICE L. WATERS
list price: $24.00
(price subject to change: see help)
Asin: 0394530942
Catlog: Book (1984-06-12)
Publisher: Random House
Sales Rank: 452908
Average Customer Review: 3 out of 5 stars
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Book Description

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. ... Read more

Reviews (4)

4-0 out of 5 stars No basics but some standouts
I've made many of the recipes here, and have had some great successes. For my birthday I made three pans of mushroom lasagne and people were floored. The chicken and ricotta ravioli are a staple. There are times I feel a little limited by its specificity and taste, but then this isn't supposed to be a general purpose cookbook. In that regard, I find the dessert cookbook to be the most consistently useful.

(A little off topic: too bad the previous reviewer resents the restaurant for having changed with the times. I've had fantastic meals there recently. Alice is an icon now rather than a restaurateur, but the institution still commands respect.)

1-0 out of 5 stars Typical of source
First the good: great illustrations, printed on fine quality stock.

Now the rest:

AW's addition to America's favorite bedtime reading, but best not to use it as a cooking text (perhaps ideas are interesting for adaptation)

Sorry, like the restaurant, all marketing, little substance.
The restaurant was good, when you paid $7.95 (all you can eat) for its experiments, but for $100 with expensive wine-list (few ready for drinking) it's an insult.

I do appreciate the charge that Alice Waters has given to the stature of cooking, and the new restaurants she's inspired, but her's is not a star.

Back to the book. Interesting read, with some original ideas, but the book seems to have been released before it was field tested. I had one of the original copies, and even some of the basic recipes just didn't work chemically e.g., hand-made pasta had the wrong proportions (perhaps they've fixed this.)

So if you want to read how Alice tells us how Waters changed the face of cooking in America, it's entertaining. The reality is that all that she invented was out of ignorance, as all of it is found in escoffier's turn of the century Ma Cuisine (hyper-reduced sauces, fresh ingredients, etc..) Better, buy Escoffier's book instead (though assumes that you know how to cook.)

If you know how to cook, buy a good cookbook, if you don't by a basic cookbook, if you want to buy a present for somebody impressed with marketing, this is the one for you!

2-0 out of 5 stars It's just not the real thing
Beautiful book, great recipes...except for one: the pizza dough recipe is nothing like what they use at the Chez Panisse Cafe. After several frustrating attempts to try and duplicate the pizzas that I have eaten so many times, I called the restaurant, and they admitted that the recipe in the book was not the real McCoy. Without it, what's the point? Side note: there is a pizza dough recipe in Rogers and Gray's The Cafe Cookbook that is much closer to the original...

5-0 out of 5 stars This book was my permission to experiment
This book, originally published in 1984 was a major influence on the way I cook. It not only gave me the knowledge to try new and fresher ingredients, but it's writing enabled me to visualize that I could really improvise in the kitchen. Every recipie I have made from this book has been fabulous, and the roasted new potatoes with pesto are the absolute bomb. For the recipies, and the creativeness that Alice Waters encourages, no serious cook should be without this book. ... Read more


110. The Complete Book of Pasta and Noodles
by Cooks Illustrated
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 060980930X
Catlog: Book (2002-09-17)
Publisher: Clarkson Potter
Sales Rank: 8572
Average Customer Review: 4.83 out of 5 stars
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Book Description

How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)

One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.

The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."

"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.


From the Hardcover edition.
... Read more

Reviews (6)

5-0 out of 5 stars Buy ThisIf You Want A Wide Variety of Flawless Pasta Recipes
Do you love all kinds of pasta: Italian, Asian, spatzle, salads, soups, gnocchi and more? Do you find yourself in a rut? Do you want some truly wonderful dishes?

This is the cookbook for you! Everything I've tried- from the pumpkin ravioli, lasagne, home-made (food processor pasta), to the asian peanut noodles - has been excellent. The sauces are wide ranging and also excellent: tomato, vegetables, bean/lentil, poultry, seafood, pesto, and much more provide you

5-0 out of 5 stars Will enhance any aspiring chef's abilities
Comprised of more than 400 diverse and easy-to-follow recipes, techniques and kitchen tips, The Complete Book Of Pasta And Noodles offers clear, concise, step-by-step instructions that make even the most exotic recipes easily accessible to the most novice kitchen cook. Beginning with "A Guide to Pasta and Noodles", The Complete Book Of Pasta And Noodles covers every conceivable aspect of pasta and noodle dish preparation. From sauces to lasagne, from ravioli to couscous, from spatzle to soba, The Complete Book Of Pasta And Noodles is a definitive and highly recommended culinary cookbook and guide that will enhance any aspiring chef's abilities to serve delicious, nutritious, noodle and pasta based cuisines.

5-0 out of 5 stars Fantastic book for fast sauce recipies and homemade pasta
This has simple but really good recipies for sauces that can be made while the water is boiling along with instructions and how-tos for sophisticated recipies and techniques. I liked the approach of explaining why particular methods work or are preferred by the author rather than just being told to do it. If I could have only two cookbooks, it would be this and Joy of Cooking. I received this book as a gift along with a pasta machine, but people compliment me on even the simplest sauces with bought pasta. They really go crazy over the homemade stuff!

4-0 out of 5 stars A Must For Pasta Lovers!
I'm an avid cook and, while I no longer subscribe to "Cooks Illustrated" magazine, I respect editor Christopher Kimball and his expert "Cook's Illustrated" kitchen crew and have had good luck, more or less, with their recipes which, if followed exactly, are virtually foolproof. I also never fail to learn something from their informative kitchen commentary. All in all, Kimball's recipes and advice are beneficial to both novice and experienced cooks.

That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimbell's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimbell calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I almost reverse that ratio). But, if your taste is the same as Kimball's when it comes to a particular food, his well-researched and thoroughly-tested recipes will be amazing!

I must also warn cooks that Kimball's cookbooks are books not necessarily made for cooking (odd, isn't it?). They are standard-bound hardcover editions that rarely lie flat (the latest, "The Best Recipe," is a little better than the others) and the index is dreadful--a fairly major gripe when you consider how important an index is to a cookbook when, say, you quickly want to find a recipe for "Chicken Soup" and you can't even decipher where the "Cs" start! There may be six or seven pages under the tiny heading "entrees," five of which may start with "chicken," leading you to believe you're in the "Cs" when you're actually in the "Es." It's very confusing. Many other people have recommended putting dictionary like letter headers (for example "CHI-CLA") at the top of each index page and, after trying it, I have to say I highly recommend this method.

All of Kimball's "Cook's Illustrated" cookbooks follow the same basic format: a long-winded, but often interesting, discourse on how Kimball views the "perfect" version of whatever it is he's showing you how to cook, including a lengthy explanation of variations he has tried, followed by his "Master Recipe" for the food, including common variations. In "The Complete Book of Pasta and Noodles," Kimball covers everything from homemade pasta (surprisingly, he doesn't stress it's necessity, saying dried pasta is almost as good and a whole lot easier) to every type of sauce and other topping--Italian, Chinese, Mediterranean, etc.--imaginable.

Usually my biggest problem with Kimball cookbooks is this: If you have one, you have them all. He lifts whole passages and recipes and uses them in multiple books. "The Yellow Farmhouse Cookbook," and the "Cook's Bible," for instance, have at least 50 identical recipes, not to mention verbatim introductions to each section and cookware recommendations repeated word-for-word. "The Best Recipe" features ALL of the recipes (as far as I can tell) from the "Cook's Bible," with the same commentary, which is, in turn, lifted in whole chunks from past issues of "Cooks Illustrated." I'm sure this saves Mr. Kimball a great deal of time when compiling his cookbooks but it leaves little reason to own more than one edition of his work. The "Pasta and Noodle" cookbook though, is an exception to this rule. While it does contain exact repeats from other books, it also adds a wealth of new recipes and information, making it more than worth your while for anyone who cooks pasta regularly. There is literally a lifetime worth of pasta recipes in this small book!

5-0 out of 5 stars A Complete Pasta & Noodle Reference Book
As soon as I saw this book listed, I knew I had to buy it since the folks at Cook's Illustrated created it. As with anything they do, this book is a complete reference for anything to do with pasta and noodles. There are chapters on fresh pasta, dried pasta, pasta without eggs. There are also chapters on couscous, gnocchi, and Asian noodles and lots more. Scattered throughout the book there are also step-by-step instructions on preparation of ingredients for some of the recipes, such as seafood or vegetables. The recipe selection is staggering, with something for everyone from the novice cook to the more experienced. As host of my own Italian cuisine website Italian Food Forever, I buy every pasta cookbook I see, and although many are disappointing, I know this one will be a useful reference book for many, many years. ... Read more


111. Super Smoothies: 50 Recipes for Every Lifestyle
by Mary Corpening Barber, Sara Corpening Whiteford, Jan Newberry
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 081182540X
Catlog: Book (2000-05-01)
Publisher: Chronicle Books
Sales Rank: 61553
Average Customer Review: 3.89 out of 5 stars
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Amazon.com

Twin sisters Mary Corpening Barber and Sara Corpening Whiteford have whipped up yet another yummy title with Super Smoothies, a lusciously illustrated collection of 50 healthy drinks perfect for folks who do not cook but do look after their health. The sisters give explanations of everything--such as how to peel and cut up all the fruits and vegetables involved--while introducing such unfamiliar ingredients as wheat-grass juice and calming kava. The easy-to-follow advice includes all sorts of tips, like using only the ripest seasonal fruit and crushing ice cubes before placing them in the blender. Not only are these smoothies delicious, they're packed with serious nutrients, all assessed by a registered dietitian. Protein Jolt provides 10 grams of protein from milk, yogurt, and tofu, plus 717 milligrams of potassium. Hydro-Tonic, designed to send you into a workout full of energy, meets 95 percent of your daily need for vitamin C and is a mere 112 calories, thanks to its blend of honeydew melon, green grapes, and Gatorade. But these recipes aren't just for health nuts; kids, moms, and guys will find their drinks of choice here, too. School-Bus Breakfast fortifies youngsters with six grams of protein and other important nutrients from yogurt, strawberries, and bananas. Bone Builder gives Mom 283 milligrams of calcium, plus needed magnesium, phosphorous, and vitamin D. Men can choose from various virility and libido builders, while would-be dads can slurp down before intercourse Dr. Shettle's Secret with caffeine, which research shows can increase the odds of producing a son. ... Read more

Reviews (19)

3-0 out of 5 stars Recipes good, but paying too much for design of book
I really can't complain about the content of this book, I find most of the smoothies to be yummy and refreshing. However, I wanted one smoothie book to use with my blender and this isn't the only book I ended up getting. Plus, I've had this book for only about three months and I'm already getting tired of thumbing through it and seeing the same stuff. I really wish I had purchased a book that focused more on the quantity of recipes and less on the pictures of the recipes it did contain within (as this book does). I ended up purchasing Smoothies, Shakes & Frappes ISBN 1579121721 for about half the price and, with no disrespect to these authors, found this to be a better choice if it really is quantity of smoothie and shake recipes you are looking for.

5-0 out of 5 stars Delicious recipes that are good for you too
This wonderful book is packed with delicious recipes that are good for you too. The book starts out with 10 tips to make your smoothie it's best. Then fruit and vegetable glossaries describe each fruit, its nutritional value and its health benefits. There is also a thorough explanation on fruit and vegetable preparation. Other ingredients used such as peanut butter and milk products as well as additives like wheat grass are also discussed in detail. A seasonal fruit chart and a brief overview of essential nutrients are nice bonuses

There are recipes for almost anything including energy, weight control, PMS, hot flashes, morning sickness, anemia, libido, bone building, stress and even some that boost your immune system when you get sick. There are also special sections for kids and men. Conveniently, each recipe contains complete nutritional information.

My favorite recipes are the constants craving, grape escape and protein jolt. I highly recommend this book to anyone who wants to make quick, easy, nutritious meals without cooking.

2-0 out of 5 stars Not Such A Smooth Move
Since I had been so happy with the Corpening sisters' first smoothie book, I was eager to give this second one a try, too. Unfortunately, I find these *specialty* smoothies quite off-putting. *All* of the smoothies are made with healthful ingredients, and to imply that some are particularly beneficial for your immune system, heart, energy level, decreasing stress, etc., is just plain misleading! Then there are separate smoothies for men, women, and children, including one calling for breast milk or formula! As a single mom, I want to make just one smoothie that is suitable for both myself and my son! This is just plain silly! I'm sure that the majority of these recipes could be altered so that you could/would serve them to everybody in your family at the same time, (my son does not want to share a smoothie called "pms potion" with me!) but why bother when the recipes in the first book are already completely drinker friendly.

5-0 out of 5 stars Healthy alternative
I got a smoothie machine for Xmas and decided to pull out this book I had purchased a few years ago. I have NO complaints. The smoothies I have tried are delicious and I have lost 10 pounds (need I say more). I use them as a meal replacement and am full and satisfied. I even cut down on some snacks so I can have a smoothie instead!! The recipes are easy, and you can substitute canned fruits and make other substitutions (milk and canned peaches instead of peach yogurt) and it still tastes great! Many of the recipes use the same fruits over so I just buy some bags of frozen fruit from the store and I am good to go for a few recipes. Great for those wishing to lose a few pounds or up their nutrition.

3-0 out of 5 stars Allot of ingredients or steps
While the smoothies may be yummy, they require ALLOT of ingredients. Oranges, apples, strawberries AND then ginger or tofu or youghurt. If that doesn't bother you then the prep can be a bummer: pear nectar (make that first), then oranges with silken tofu AND soy milk & then blackberries!

Don't know about you but I really don't have that kind of space or pantry. Some of these ingredients are expensive thus cutting down on homemade cheapness vs the store expense when you factor clean up in! Whew this not an easy book to tackle. If after all that I haven't dissuaded you then you'll truly enjoy it. It's got a lovely hand and beautifully coloured. A joy to the senses but it would have been IF more substitutions had been given but then the colour coordination would have been off. ... Read more


112. Flavored Oils: 50 Recipes for Cooking With Infused Oils
by Michael Chiarello, Penny Wisner, Penelope Wisner
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 081180898X
Catlog: Book (1995-05-01)
Publisher: Chronicle Books
Sales Rank: 47667
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars PERFECT GIFTS
I bought this book to make oils as gifts for special occasions...it proved to be one of the best books for this! It has many recipes, that are easy, detailed, and with variety!! A must for any home. ... Read more


113. More Easy Beans: Quick and Tasty Bean, Pea and Lentil Recipes
by Trish Ross, Jacquie Trafford
list price: $12.95
our price: $11.01
(price subject to change: see help)
Asin: 0969816219
Catlog: Book (1997-09-01)
Publisher: Big Bean Pub
Sales Rank: 76410
Average Customer Review: 5 out of 5 stars
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Reviews (3)

5-0 out of 5 stars I never thought bean dishes could be this tasty
I have never been a bean lover but am a vegetarian. So when I discovered More Easy Beans and found so many great recipes, especially for appetizers, I was hooked. I truly believe this is the best bean book I have ever used. Some recipes call for meat, but of course, everyone has a friend who likes red meat. What I really found helpful was the recipes all use a can of beans or allow you to make the beans from scratch. All the recipes I have tried are right on with the cooking times. Other books I have used produce bean mush at the end. I highly recommend More Easy Beans.

5-0 out of 5 stars Great recipes -- From the Exotic to the Everyday
Who knew beans were so versatile? This lively cookbook also provides a wealth of information on bean nutrition, varieties, preparation and availability. I consult it for exciting potluck appetizer recipes like creamy frijole dip and black bean tarts, exotic salads like white bean crab salad and adzuki fruit salad as well as everyday main courses such as chili (for which there are five variations) and wraps.

The recipes are usually quick, the directions are straightforward and the results are tasty and nutritious. This would be a great gift for the health conscious and vegetarians on your gift list!

5-0 out of 5 stars This cookbook is the best!
This cookbook and its first one EASY BEANS are the 2 best cookbooks that I have ever used!! ... Read more


114. The Best Ice Cream Maker Cookbook Ever
by Peggy Fallon
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0060187654
Catlog: Book (1998-06-01)
Publisher: HarperCollins Publishers
Sales Rank: 12389
Average Customer Review: 4 out of 5 stars
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Book Description

Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.

Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling.For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings.There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.

Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices."Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri.And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts. ... Read more

Reviews (5)

5-0 out of 5 stars re: eggless ice creams
B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as "Philadelphia style" or "American style" ice creams. Ones with eggs are called "custard style" or "French style." You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.

5-0 out of 5 stars Good variety, including toppings and swirls
This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).

1-0 out of 5 stars Don't Waste Your Time!
This is the worst book of ice cream maker recipes I have come across. it Includes recipes that are not complete such as the "Enlightened Vanilla Ice Cream" recipe that calls for only cream, sugar and vanilla extract. I believe they left out a major ingriedient....maybe some egg whites or yolks to give it thickness. I tried this recipe and ended up with 100% liquid. What a waste of time!

5-0 out of 5 stars Many recipes fit my hard to find 1 Quart icecream maker .
I had to search a long time before I found an ice cream cookbook that included recipes that would fit a 1 quart ice cream maker. Most ice cream cookbooks only have 1.5 quart recipes and are hard to adjust, which I will still have to do on some, but overall this book was the best I've found so far.

Another plus of this book, you cook the eggs in the milk/cream before making the ice cream for safe eating. Ben & Jerry's book doesn't and I don't want to risk getting food poisoning, even if it tastes good.

There are many old fashioned & classic flavors, too, like Maple Nut that aren't in some of the more recent & hip cookbooks that feature Avacado and Earl Grey Tea ice cream-- I don't know about you, but I'd rather have strawberry than try those! There is a flavor for everyone in this book & highly recommend it.

4-0 out of 5 stars Lots of Low fat recipes
For the most part I like the recipes in this book. The only problems - not a single picture. I think all cookbooks should have lots of pictures. Also for many of the low fat recipes, she recommends that you keep them only for 4 hours. I don't know about you, but I can't eat a whole batch of ice cream in a sitting. I kept the ice cream longer and the low fat varieties tend to get hard. The sorbet and granita recipes are great. ... Read more


115. The Spice is Right: Easy Indian Cooking for Today
by Monica Bhide
list price: $18.95
our price: $18.95
(price subject to change: see help)
Asin: 1896511171
Catlog: Book (2001-10-01)
Publisher: Callawind Pubns Inc
Sales Rank: 52722
Average Customer Review: 4.61 out of 5 stars
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Book Description

Finally a cookbook that simplifies Indian cooking! If you thought you couldn’t cook Indian at home, and keep it healthy, THE SPICE IS RIGHT will change your mind.

THE SPICE IS RIGHT: Easy Indian Cooking For Today is a down-to-earth cookbook featuring more than 150 simple, healthful Indian dishes as well as Western dishes with an Indian twist. Recipes are easy to follow and prepare, have short ingredient lists, use readily available ingredients, and don’t require complicated cooking methods.

What’s more, the book is organized into menus, which takes the guesswork out of planning an Indian meal. Each menu features drinks, appetizers, main dishes, side dishes, and desserts. For the busy cook, there is an express menu suggestion in each chapter to help you zero in on three or four key dishes.

Whatever the occasion, THE SPICE IS RIGHT offers something for all tastes. Why not plan a backyard barbecue of Indian Lemonade, Chicken Tikka, Corn on the Cob with Spicy Rub, Pickled Onions, and Watermelon Drizzled with Honey? Or, when Thanksgiving rolls around, treat your family to Tandoori Turkey with Cranberry Chutney, Indian Green Beans with Coconut, and Pumpkin Halwa with Crêpes. Other recipes include Shrimp in Coconut Milk, Lentil Dumplings in Yogurt Sauce, Funky Pink Spice Rice, Indian Coleslaw, Coriander Layered Potatoes, Indian Flat Bread, Mango and Cucumber Salad, and Saffron Fruit Custard.

Perfect for newcomers to Indian cooking, THE SPICE IS RIGHT includes:
- information about Indian spices, legumes, and other basic pantry staples
- basic cooking techniques, such as dry roasting spices
- basic recipes for home cooks who like to cook from scratch, including hung yogurt, paneer (Indian cottage cheese), and garam masala
- invaluable cooking tips and handy recipe variations for most dishes

For fans of the Internet, THE SPICE IS RIGHT includes “web bites” that highlight interesting websites related to the recipe or a particular ingredient.

Whether you’re preparing a cozy dinner for two, a family meal for four, or a lavish feast for twelve, THE SPICE IS RIGHT proves that quick and easy healthful Indian food is now within everyone’s reach. ... Read more

Reviews (23)

5-0 out of 5 stars Flavorful Indian Cuisine
In "The Spice Is Right," you will find traditional Indian dishes, as well as Western dishes with an Indian influence. There are healthier versions provided, as well as sample menus and tips. This book is excellent to the beginner cook in Indian cuisine.

I found that the recipes were easy-to-understand and the ingredients were easy-to-find. Ms. Bhide also provided a list of sources in case you live in an area where you cannot find the ingredients. She also provides a substitution guide. For example, if you cannot find amchoor (mango powder), then you can use lemon juice instead!

There is also a section on the description of common herbs and spices used in Indian cuisine, as well as what types of food are found in each part of India and who influenced them. I found this very interesting.

Delicious recipes you will find in this cookbook are: Peppered Cauliflower Florets, Dry Chile Chicken, Fiery Pork, Coriander Layered Potatoes, Saffron Fruit Custard and Watermelon Juice.

With over 150 recipes to choose from, the list of resources to find your ingredients, sample menus, healthy alternatives and much more, who could refuse to learn more about Indian cooking with Monica Bhide's cookbook!

5-0 out of 5 stars Bhide's 'SPICE' is absolutely 'RIGHT'!
I had always thought Indian cooking was far too exotic for a single male to tackle but I love Indian food. Monica Bhide came to my rescue. These recipes are so easy to follow that I'll I needed was a good grocery store (which I have) and some courage to try on a few new tastes.

My favorites are Stir-Fried Chile Lamb and Chicken Tikka. Both I've made for family and friends to a raving reception. I'm looking forward to her next book (I hear is due out in April, 2004).

Also, I like Bhide's use of on-line resources giving us some background and explanation of these mysterious spices and where I can get them if I can't find them in the store.

Thanks, Monica!

5-0 out of 5 stars Great cookbook for the twenty-somethings!
As an Indian American brought up here, it's a wonderful resource to have in my young kitchen! This is a great gift to buy any twenty-something. A great graduation, housewarming, or just any-day gift! Thanks Monica for demystifying Indian cooking tastily!

5-0 out of 5 stars Fresh, fast, flavorful recipes
I checked this out of the library, and after one read went out and bought a copy. I have enjoyed this cookbook immensely. I like Indian food but have found that many Indian cookbooks are sticklers for authenticity to the point of hours of work, or all the recipes begin to taste the same. These recipes are full of flavor, and many can be prepared with ingredients available at the local supermarket. Many of the recipes are quick - Ms. Bhide has even added recipes for using leftovers. These are a boon when I come home at the end of the day and want to throw something together.

The recipes in this book are organized into menus, so a novice can try one or two from a section, and perhaps add more later on. I have mixed and matched from different menus as well with success.

Some recommended recipes; Chicken with Fenugreek, Whisky Fish, Turnip Treats, and Coriander Layered Potatoes.

5-0 out of 5 stars Indian Cooking Meets the Western Kitchen
The Spice is Right: Easy Indian Cooking for Today is a perfect cookbook for home cooks that want to introduce elements of Indian cooking and cuisine into their established American fare. If you are looking for a cookbook that will recreate the traditional Indian dishes offered at an authentic Indian restaurant, you find that here. Instead, dishes like hummus and tandoori chicken get a treatment that makes them simple to make in a modern Western kitchen. In addition, traditional Western dishes like chex mix and coleslaw get Indian makeovers that are sure to become welcomed additions to your menus.

With a blend of time-tested cooking approaches and a light and friendly attitude, The Spice is Right is a great cookbook for anyone wishing to add a taste of India to their kitchen routine. It encourages creativity but gives you just enough guidance to make the experience refreshing and fun. It's a welcomed addition to any outgoing home chef's cookbook collection. ... Read more


116. Cheese : A Connoisseur's Guide to the World's Best
by MAX MCCALMAN, DAVID GIBBONS
list price: $32.50
our price: $21.45
(price subject to change: see help)
Asin: 1400050340
Catlog: Book (2005-08-30)
Publisher: Clarkson Potter
Sales Rank: 280242
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117. Kinkead's Cookbook: Recipes from Washington D.C.'s Premier Seafood Restaurant
by Bob Kinkead
list price: $40.00
our price: $26.40
(price subject to change: see help)
Asin: 1580085229
Catlog: Book (2004-11-30)
Publisher: Ten Speed Press
Sales Rank: 109149
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Book Description

Beginning his cooking career as a teenager working summer restaurant jobs on Cape Cod, Bob Kinkead is now chef and owner of Washington D.C.’s most popular fish and seafood restaurant, Kinkead’s. For more than 10 years, this American brasserie-style restaurant has offered menus that change daily, featuring fresh, high-quality seafood and an assortment of soups, salads, and desserts. In KINKEAD’S COOKBOOK, Bob presents more than 120 recipes from his expansive repertoire, combining diverse international influences with sensibly balanced flavors in such dishes as Pepita-Crusted Salmon with Chiles, Corn, Crab, and Shrimp Ragoût; Fried Ipswich Clams with Fried Lemons; Grilled Squid with Creamy Polenta; and Chocolate Daquoise with Cappuccino Sauce. Part culinarian and part entrepreneur, Bob also shares his reflections and lessons on cooking and serving: the ins and outs of the fish market, secrets of selecting and preparing fresh seafood, and colorful stories from his years in the restaurant business. ... Read more


118. Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest
by Andrea Chesman
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 0882667440
Catlog: Book (1997-01-07)
Publisher: Storey Publishing, LLC
Sales Rank: 32549
Average Customer Review: 4.5 out of 5 stars
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Book Description

Step-by-step instructions to make traditional and salt-free pickles and relishes. ... Read more

Reviews (2)

4-0 out of 5 stars Different Recipes
This book is packed with a lot of very different recipes. Simple basic instructions and ingredients to work with. I would definitely recommend it.

5-0 out of 5 stars I made wonderful sour fermented dills after I read this book
I found this book in the local library several years ago. I read it from cover to cover. I just had to buy it! The front part of the book covers theory in detail. I learned all about fermenting pickles (full sours and half sours, etc.) There is information on making your own sauerkraut. Most of the recipes are for non-fermented pickles. There are recipes covering a wide variety of vegetables. An excelent book for both recipes and basic information on both fermented and non fermented pickles. I have tried many of the recipes. ... Read more


119. Fish & Shellfish, Grilled & Smoked
by Karen Adler, Judith M. Fertig
list price: $15.95
our price: $15.95
(price subject to change: see help)
Asin: 1558321810
Catlog: Book (2002-04-01)
Publisher: Harvard Common Press
Sales Rank: 215967
Average Customer Review: 4.33 out of 5 stars
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Amazon.com

Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in Fish & Shellfish, Grilled & Smoked. Authors Karen Adler and Judith M.Fertig--Kansas City foodies and members of an all-women barbecue team called the 'Que Queens--argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There's also wonderful variety, as demonstrated by the 300 recipes--presented in a clean, eye-pleasing layout--that pack this book. Standouts, and there are many, include Cape Cod Blackfish ("mild-flavored yet firm and meaty"); Grilled Baby Squid, brushed with olive oil, garlic, and paprika; and North Woods Smoked Walleye, marinated in wheat beer and served over mixed greens."Fish Tales," sidebars of fish facts and history that pop up throughout, are a nice touch. There's also a funny story about the authors' reluctance to include a smoked-eel recipe. ("First of all, you have to buy a live eel. That means 30 minutes with a live eel squirming in a plastic bag next to the driver.") In addition, for folks who have a hard time getting fresh fish locally, there's a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller's bookshelf. --Andy Boynton ... Read more

Reviews (3)

5-0 out of 5 stars Enhanced with a wealth of cooking tips
The collaborative effort of Karen Adler and Judith Fertig, Fish & Shellfish Grilled & Smoked is a superbly organized and presented compendium of three hundred fish and shellfish recipes that are nothing short of mouth-watering and appetite satisfying! From Stir-Grilled Fish Tacos; Swordfish Steaks with Pineapple Salsa; Grilled Caribbean Prawns on Tropical Fruit Planks; and Pecan-Planked Catfish; to Smoked Scallops with Citrus Vinaigrette; Amaretto-Basted Walleye; Vietnamese-Style Grilled Tilapia; and Grilled Haddock Hoagies with Cob-Smoked Cheddar and Fresh Tomatoes, Fish & Shellfish Grilled & Smoked recipes span the simply to the exotic. Enhanced with a wealth of cooking tips and an impressive section of dips and sauces, Fish & Shellfish Grilled & Smoked is a perfect and welcome addition to any seafood lover's personal cookbook collection.

3-0 out of 5 stars From my review in "The National Barbecue News"
Most of us fall into one of two categories when it comes to seafood: One group understands the great flavors that comes from grilling or smoking it and the other breads it and fries it. I fall squarely into that second group. It's even come to the point where I just avoid the seafood counter at my local market all together after the damage I've done to some really beautiful slabs of fish. After all, there is a difference between between messing up a $1.99 per pound rack of spare ribs and a $12.99 per pound tuna steak.
But then came along "Fish & Shellfish Grilled & Smoked", an excellent book by Karen Adler and Judith M. Fertig. These authors may sound familiar; between them they've penned 14 cook books, one of which - "Easy Grilling & Simple Smoking with the Barbeque Queens" - they wrote together. Adler owns Pig Out Publications, the world's only book publisher/distributor devoted solely to barbecue. Fertig writes a weekly food column for The Kansas City Star. Thus, their credentials are well-earned and in "Fish & Shellfish Grilled & Smoked" they've done their best work to date.
The book's stripped-down format is a clever move. It's logically arranged into three parts: Grilling Fish and Shellfish, Smoking Fish and Shellfish and Every Thing Else You Need (yes, that is indeed the name of Part III). Parts I and II are divided into two chapters each - one for fish and one for shellfish. Following a 14-page introduction on grilling fish and shellfish, there are over 90 recipes for fish and 30 for shellfish in Part I (the fish and shellfish recipes are conveniently separated into their own chapters). Part II follows the same plan as it applies to smoking with about 25 recipes on fish and 19 for shellfish.
The recipes are presented in an easy-to-read style. Nearly all are contained within a single page and include a complete list of ingredients in one column and numbered step-by-step instructions in an adjacent column. A descriptive introduction is included under the title of each dish and suggestions for substitution ingredients is offered at the end. They've even gone the extra step of alphabetizing the order of recipes by type of fish.
With all this said, if this book could just help me to keep from having most of my grilled catfish filets left clinging stubbornly to the grill grate it would be well worth its price. The authors respond to the challenge with guidance on what type of fire is best for each cut and type of fish to help prevent this problem. Now that we've cleared that hurdle, let's try something more challenging!
The recipes allow for a growing confidence like mine. "Salsa Catfish" is the familiar grilled fish with your favorite salsa added. "Mahimahi with Kiwi Sauce" goes a step further by involving a fresh fruit puree. These are getting so easy now that even "Provencal Grilled Tuna with Sauce Remoulade" sounds doable! Now brimming with this new knowledge, it's time to move to the grilled shellfish chapter. A few recipes for lobster look interesting and then comes a surprise - "Grilled Baby Octopus". I didn't even know octopus was a shellfish, let alone that you could grill it. Nonetheless, Adler and Fertig make this task look easy, even supplying a reference on how to clean octopus.
The chapters on smoking offer up selections like "Apple Cider Smoked Trout with Horseradish Cream" and "Smoky Shrimp Quesadillas". This is looking easier all the time. Maybe it's about time I made a return visit to that seafood counter.
The first chapter of Part III offers a wide variety of rubs, marinades, sauces and the like. Some of these recipes are familiar, but there are plenty of new ideas for tastes that perform their best with seafood. The authors finish strong with a chapter on sides that don't necessarily involve seafood as ingredients but rather serve as great complements to seafood dishes.
So now I am ready to tackle whatever the fishmonger has to offer - grouper, sea bass, tilapia, halibut, monkfish or salmon. I know I can handle any or all with this book on my shelf. But now I have another problem: what do I do with this 50-pound bag of cornmeal fish breading that I have in my cupboard?

5-0 out of 5 stars What A Thorough Work On Grilling a Fish/Shellfish!
These two ladies can BBQ! They have demonstrated that in contests, and here they demonstrate that in a marvelous, complete (nearly 400 pages) compendium on grilling/smoking seafood!

It's all here, recipes, helps, side dishes, marinades and sauces, how to purchase, sources, etc. Also included are neat, useful sidebard discussions, e.g. 10 Tips and Techniques for Great Planked Fish and Shellfish, Every Time."

One can see that these authors know what they're writing about, and they provide excellent substituions, instructions, serving ideas, and so on.

I'm looking forward this grilling season to dig into such as: Lemon-Lime Monkfish, Grilled Lobster-Papya Guesadillas with Pineapple Cream, Grilled Sea Scallops with Pancetta and Bail Aioli, Beer-Brined Smoked Swordfish, and what is fast becoming a favorite: Grilled Lobster Parfait with Brandied Tomato Cream.

What healthier food is there than seafood? Here, creatively, refershingly offered in over 300 Foolproof ideas for your enjoyment. This is a keeper! ... Read more


120. One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
by Carole C. Baldwin, Julie H. Mounts, Charlotte Knox
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 1588341690
Catlog: Book (2003-10)
Publisher: Smithsonian Books
Sales Rank: 44054
Average Customer Review: 3.33 out of 5 stars
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Book Description

America's top chefs present delectable and ecologically sound seafood recipes.

Earth's oceans were once thought to be inexhaustible sources of food, but we now know that they cannot sustain the demands we are placing on them. Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do?

Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species: try Alice Waters's Dungeness Crab Salad with Meyer Lemon, Endive, and Watercress; Mario Batali's Atlantic Mackerel in Scapece with Lemon Thyme and Sweet Peppers; or Sautéed Soft-Shell Crabs on Asparagus from Jacques Pepin.

By diversifying our seafood consumption, we can lessen the demand for problematic species and distribute the burden among a broad spectrum of well-managed stocks—and still prepare delicious meals. Beautifully illustrated with 25 color illustrations by Charlotte Knox. ... Read more

Reviews (3)

2-0 out of 5 stars Good Concept, but Disappointing
I love the IDEA of this book -- what seafood is eco-friendly and how to cook it. The book contains numerous short essays about poor fisheries-management and suggestions about less harmful practices, and these are nice. But in terms of practical advice on fish-buying, the authors are trying to avoid all negativity and don't help the reader distinguish truth from fiction at the fish-mongers. And some of the fish varieties discussed can only be distinguished from look-alikes by DNA testing. Also, the recipes are all very fancy and beautiful but way too fussy (how many words does it take to say "salt and pepper"?) Overall, the book is an expensive indulgence (think coffee-table), but not too useful.

4-0 out of 5 stars Slow Food Cooking prevealent in today's modern restaurants
Aside from not having glossy embossed photos to drool over, this book is a wonderful collection of recipes from some of the countries best chefs. What I really love is that the book dives into sustainable aquaculture and what you can do as a consumer to demand better quality local seafood that is not harmful to the environment. Here are 150 recipes that deal with what actually swims in our backyards. It's time we supported restaurants who put such an effort into Slow Food (that is food that is environmentally, physiologically, and mentally the opposite of fast food like McDonalds). I say congratulations to the authors for putting such an effort together.

4-0 out of 5 stars Good Fish vs. Bad Fish
I'm a huge fish fan but find it confusing to know which fish are environmentally safe to eat. My grocers aren't much help and most recipes I find in magazines and books don' t mention whether the seafood ingredients called for are an eco-friendly choice. I was thrilled to find this book for several reasons.

Each chapter is devoted to a certain type of fish such as crab, basses and perch, prawns and shrimp as well as a host of species I had never heard of. Within each chapter is a "how to shop for" guide, cooking methods, and other common names the fish might go by in your local grocery store. Then you've got some great sounding recipes from numerous well-respected chefs. While some of the recipes look a little more complicated than I'm used to, most look easy enough to pull-off at home wihtout buying loads of special ingredients. I like how they throw in a comprehensive glossary to help out with all the cooking terminology. Really, the only downside is the lack of photos. While the illustrations are good, I personally like to see what a finished dish looks like.

The environmental info is easy to read -- not at all preachy (which is refreshing) and the issues section is helpful in understanding what overfishing is all about. I had no idea that up to 100 pounds of by-catch can be discarded for every pound of targeted seafood caught. The authors numbers are really eye-opening.

As far as I can tell, this is the only book on the market that combines the issue of sustainable seafood with actual recipes. Seeing so many great chefs come together for this cause is heartening and I definitely recommend this book for any seafood lover. ... Read more


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