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$10.00 list($26.95)
121. Herbs in the Kitchen: A Celebration
$22.95 $4.95
122. Wild Rice Cooking: History, Natural
$33.00 $32.00 list($50.00)
123. Charlie Trotter's Seafood
$13.59 $10.37 list($19.99)
124. Cooking with Spices for Dummies
$24.99 list($25.00)
125. The Complete Book of Spices: A
$16.00 $9.06
126. Pasta e Verdura : 140 Vegetable
$14.95 $9.96
127. Low-Carb Cooking With Stevia :
$11.53 $6.79 list($16.95)
128. Dairy-Free Cookbook, Fully Revised
$10.50 list($14.00)
129. Holy Cows and Hog Heaven: The
$12.98 $6.49
130. Fondue It!: 50 Recipes to Dip,
$10.47 $6.77 list($14.95)
131. Miami Spice: The New Florida Cuisine
$14.00 $9.37
132. Just Jerky : The Complete Guide
$12.21 $3.89 list($17.95)
133. Risotto
$19.77 $19.47 list($29.95)
134. Bruce Aidells's Complete Book
$18.90 $11.99 list($30.00)
135. The New York Times Seafood Cookbook:
$14.96 $12.79 list($22.00)
136. The Splendid Grain
$9.95
137. Hooked on Fish on the Grill
$16.47 $16.12 list($24.95)
138. Salmon: A Cookbook
$12.89 $12.27 list($18.95)
139. The Cheese Companion: A Connoisseurs
$20.76 $12.90 list($32.95)
140. Uncommon Fruits & Vegetables

121. Herbs in the Kitchen: A Celebration of Flavor
by Carolyn Dille, Susan Belsinger, Joe Coca
list price: $26.95
(price subject to change: see help)
Asin: 0934026734
Catlog: Book (1992-04-01)
Publisher: Interweave Pr
Sales Rank: 369405
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122. Wild Rice Cooking: History, Natural History, Harvesting, and Love
by Susan Carol Hauser
list price: $22.95
our price: $22.95
(price subject to change: see help)
Asin: 1558217118
Catlog: Book (2000-08-01)
Publisher: The Lyons Press
Sales Rank: 401642
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123. Charlie Trotter's Seafood
by Charlie Trotter
list price: $50.00
our price: $33.00
(price subject to change: see help)
Asin: 0898158982
Catlog: Book (1997-06-01)
Publisher: Ten Speed Press
Sales Rank: 42316
Average Customer Review: 4.5 out of 5 stars
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Amazon.com

Charlie Trotter's in Chicago is rated as one of the finest restaurants in the world. Eating there is a leisurely and memorable experience because Chef Trotter is endlessly creative and meticulously precise in his cooking. He uses the best ingredients and says one should do as little as possible to embellish them. Does he practice what he preaches? In your dreams!

The simplest of the 75 recipes in Charlie Trotter's Seafood are for dishes like Olive-Oil Roasted Swordfish with Oven-Roasted Tomato and Black Olives, and the Slow-Roasted Salmon with Red Wine Risotto, Wild Thyme and Tiny White Asparagus. His more typical, and even more breathtaking, creations are often based on Hawaiian fish, like Steamed Gindai and Mussels with Lemongrass Broth. On the plate these dishes are all as artistically arranged as they sound.

This is food pornography at its peak. Every dish, as exotic and complex as a lesson from the Kama Sutra, is shown in gloriously intimate, obscenely alluring, vinaigrette-dotted detail by photographer Tim Turner. Ambitious cooks will appreciate Trotter's recommended piscatorial substitutions. Finding other ingredients, like bleeding heart radishes and shallot blossoms, is up to you. Not to mention making time to produce the infused oils and deeply flavored stocks often called for. The recipes are grouped, unexpectedly, by the wines best for accompanying them. Trotter starts with champagne and proceeds through 16 other kinds of wine, from white Viognier to red Syrah and Barbera.

If complex, original cooking fascinates you, here is the chance to navigate an ocean of new seafood ideas and culinary combinations. --Dana Jacobi ... Read more

Reviews (6)

5-0 out of 5 stars Don't try this at home!
Have you ever traveled cross-country to Chicago just to dine at Charlie Trotter's? I have, and it was one of the best meals of my life. This book and the others in the series are great at giving you a feel of what the real thing is like. The pictures are outstanding and the combinations just wow you. But if you think for a moment that any cookbook would allow you to duplicate what Charlie does, you are mistaken. Some cookbooks are for those who want to follow a recipe and duplicate it. This is not one of those. This is for people who want to understand the Chef's unique cuisine and appreciate it for the art that it is.

4-0 out of 5 stars Good picture and idea book
This is a beautiful book. The pictures are stunning and the dishes are inspiring. That said, most of the recipes are terribly complicated for the home cook. Many of the fish are hard to get and regional; most of the preparations often require things that only a restaurant kitchen can feasibly do (i.e. tomato water).

Still, some of the dishes are approachable by the home cook and the if you are inventive, many could inspire you to come up with your own creations.

An added bonus (or potentially a distraction depending on you point of view) is that the dishes are grouped by the wines that would be accompany them - a novel approach.

5-0 out of 5 stars Art Book, Cook Book.
All of Trotter's books are fabulous, but this particular book belongs right on the coffee table for everyone to admire as often as they'd like. It is as much an art book, as it is a cook book, and inspires the reader through its text as well as photos. It is also excellent because it is divided into sections by the wines that he has chosen to accompany each seafood dish. This is a great way to view food, and it is loveley that he creates dishes to accompany all sorts of wines, both red and white. A must have book for all food and wine enthusiasts.

5-0 out of 5 stars Definitely a cookbook for the home cook,just another opinion
The key here is you have to want to cook, not just talk the talk! Charlie's recipes are not difficult to follow. Substitutions are listed since many of the ingredients are unavailable or pricey. The recipes work well with any of the alternate ingredients and the flavors are intense. The basis are truly basis. Let's face it, pickling is just pickling. Don't be put off because he uses lambs tongue; if you do, you have missed the lesson. This a great study in culinary technique and I would use it with any beginner. It establishes such strong desires to learn and to try.

5-0 out of 5 stars A book to inspire the chefs of tomorrow
Charlie's understanding of ingredients, fusion, and presentation shine through in this chef's companion of a cookbook. The recipes and photographs printed within these pages may cause instant daydreaming, uncontrollable drooling, and a sudden urge to visit Chicago. ... Read more


124. Cooking with Spices for Dummies
by JennaHolst
list price: $19.99
our price: $13.59
(price subject to change: see help)
Asin: 076456336X
Catlog: Book (2001-11-30)
Publisher: For Dummies
Sales Rank: 214410
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Book Description

If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen.

Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like:

  • What makes up a basic spice collection
  • Advice on essential tools—including mills, graters, and mortar and pestle
  • Preparing spices for cooking—including knowing which spices to toast, sauté, or grate
  • A tour of the world of spices by region and country
  • Menu planning and menu samplers arranged by country

Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature:

  • Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue
  • Marinades and sauces—including South of the Border Marinade and Teriyaki sauce
  • Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad
  • Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili
  • Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf
  • Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry

Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends. ... Read more


125. The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds
by Jill Norman
list price: $25.00
(price subject to change: see help)
Asin: 0670834378
Catlog: Book (1990-11-01)
Publisher: Studio Books
Sales Rank: 339377
Average Customer Review: 5 out of 5 stars
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Reviews (3)

5-0 out of 5 stars Spices made Easy
This is an incredible book. It includes encyclopaedic information on all the most common spices and most of the rare ones. Not only does it include a description of their flavour and aroma but of their cooking and medicinal uses as well.

The book starts with the history of spice trade (in a brief review of about 6 pages) and ends with a basic recipe book so that you can put your spice knowledge to work.

I greatly recomend the cinnamon cookies recipe at the end of the book.

As an extra it also contains recipes for mixing spices in order to produce curries, quatre epicees, sambal trassi, nam prik and many other as well.

This is a must for any spice loving kitchen.

5-0 out of 5 stars Extremely Valuable Cooking Resource
Living in an Asian country, this book has been a tremendous help in identifying the huge variety of spices available in local markets. I find the presentation of the different ways the spices are prepared (powdered, whole, dried, fresh etc...) to be most helpful. I really recommend this book!!

5-0 out of 5 stars Beautiful presentation of facts about spices and seeds.
Informative text, bright, clear photograph of spices and aromatic seeds. Briefly describes their cultivation and uses. An excellant reference on spices from around the world with comments on the history of the spice trade as well as more than one hundred recipes demonstrating their uses ... Read more


126. Pasta e Verdura : 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles
by Jack Bishop
list price: $16.00
our price: $16.00
(price subject to change: see help)
Asin: 0060932457
Catlog: Book (2000-08-01)
Publisher: Perennial Currents
Sales Rank: 61269
Average Customer Review: 4.67 out of 5 stars
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Book Description

Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.

Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.

From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.

... Read more

Reviews (15)

4-0 out of 5 stars Not Like Other Vegetarian Books
Unlike other vegetarian books, this book's recipes do not make use of obscure ingredients (such as miso or seaweed) nor compromise taste in pursuit of lowering fat or saving the planet. Pasta E Verdura's recipe organization (by vegetable type) makes it easy to match the weekly produce special to a tasty, simple-to-make dish. Thankfully, this book doesn't require excessive seasoning (another pitfall of other vegetarian books) either. The recipes in Pasta E Verdura need to be adjusted in one way, however: Each recipe (4 servings total) calls for one pound of pasta. Four ounces per person is DOUBLE the proper serving amount. Follow Bishop's recipes but always half the pasta amount; this simple adjustment makes the vegetable sauce proportionate to the pasta and ensures diners will not overeat.

4-0 out of 5 stars a good cookbook for reasonable quality vegetarian meals
We turn to this book more often than any other in our collection of twenty vegetarian cookbooks. Although not "express," the recipies can be prepared reasonably quickly. The descriptions are accurate and the instructions easy to follow. I would not classify the recipes as gourmet, though I would not hesitate to serve them to guests. Overall, we've been very happy with this cookbook.

5-0 out of 5 stars A fabulous cookbook to be used again & again!
This is one of the very best cookbooks I have ever used! Out of 75+ cookbooks I own, this one gets used repeatedly. The sauces are delicious, and for the most part, very easy to prepare. The recipes are so simple to follow that I prepare most of the sauces from memory now, and it should take only 2 or 3 preparations before you can do these sauces by heart. With a few exceptions, the ingredients are all pretty commonplace. There is almost nothing in your garden that cannot be used in one of these sauces.

This is just a great cookbook in all respects!

4-0 out of 5 stars My new default cookbook
When I'm tired and can't think of what to have for dinner, this is the book I now reach for most. Almost all of the recipes are quick and easy, and it's a great way to get your daily vegetables. I was so pleased with this book that I bought two others by Bishop. This is still the one I turn to first, though.

My only gripe is that some of the recipes are on the bland side and some--gasp!--don't call for garlic. That's easy to fix, though. :]

5-0 out of 5 stars My new favorite cookbook.
Every recipe that we've tried from this book has been a success -- simple, fast and tasty dinners. The organization, by primary ingredient, is outstanding. We can select a recipe by whatever we have on hand, whatever is in season or whatever is on sale. Most recipies have only a few ingredients and none more exotic than fresh basil or shallots. Seasonings are limited also -- mostly just salt and black pepper with the occasional crushed red pepper. Preparation time is rarely more than 30 to 45 minutes. Start heating the water at the same time that you start to prepare the sauce and generally both the pasta and the sauce will be ready at the same time.
As other reviewers have suggested, we use less pasta than the one pound called for in each recipe.
I'd like to add that I appreciate the imagination that Mr. Bishop demonstrates in creating pasta sauces based on ingredients I wouldn't have thought of, like greens or beets, and the way that he has combined them so wonderfully in each of these recipes. ... Read more


127. Low-Carb Cooking With Stevia : The Naturally Sweet & Calorie-Free Herb
by James Kirkland
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 1928906141
Catlog: Book (2000-04-01)
Publisher: Crystal Health Pub
Sales Rank: 414459
Average Customer Review: 3 out of 5 stars
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Book Description

Low-Carb Cooking With Stevia is the perfect companion for people on a low-carbohydrate diet. This hot new book contains revolutionary, delicious recipes like pastas, breads, even cakes and cookies all low in carbohydrates. Filled with practical advice, Mr. Kirkland is inspirational as he explains how he lost his extra weight and regained his life - All while enjoying a variety of favorite foods.Kirkland, an expert on stevia, includes in-depth information about stevia, the natural alternative to questionable artificial sweeteners. With over 175 delightful low-carb recipes and more than 60 pages of important information, Low-Carb Cooking With Stevia is the essential companion for a successful low-carbohydrate lifestyle. ... Read more

Reviews (6)

1-0 out of 5 stars In reponse to the review...
I would like to respond to the person suggesting the key to success for these recipes is to substitute Splenda for Stevia. Hello??!!! The whole point of Stevia is that it is a natural sweetener, not a chemical who's long-term effects ARE untested and will likely end up the way of toxic aspartame. This review did not help me decide at all whether this book is worth purchasing.

1-0 out of 5 stars So Disappointing
I was so excited to find this cookbook as I am trying to eliminate harmful chemicals from my diet. I tried more than half of these recipes, each of them a total disaster. I thought it was the quality of stevia, so I bought several different kinds. Still, each concoction had a san turn out.

5-0 out of 5 stars Flavor Enhancer Bible
I keep this cookbook in the drawer next to the stove. It has been a god send. I love the last chapter on flavor enhancers. The Sweet and Spicy Texas Rub goes in all the grill meats, and the traditional barbecue sauce makes killer barbecue wings, I would put these in competition with any sugar loaded barbecue wings. My key secret is that I replace the stevia with splenda and follow the packet requirements in the recipes. The only recipe I didn't like was a recipe for Peanut Butter balls. No-Bake Cheesecake recipe I have memorized (not intentionally). I have several Lo-Carb cookbooks this is my favorite.

1-0 out of 5 stars Disappointing
Lots of recipes that only require a little sweetening, with stevia substituted for sugar. I could do that on my own. Too many of the "tough" recipes, like desserts, flopped and had to be thrown out when I tried them, and I am not usually too stupid to follow a recipe.

5-0 out of 5 stars Finally muffins on a low carb diet!
This book is great- much more variety than any other low carb book I have ever read. Most recipes are easy to follow. I can finally have cookies, pasta, and muffins without cheating! ... Read more


128. Dairy-Free Cookbook, Fully Revised 2nd Edition : Over 250 Recipes for People with Lactose Intolerance or Milk Allergy
by JANE ZUKIN
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0761514678
Catlog: Book (1998-05-13)
Publisher: Prima Lifestyles
Sales Rank: 37207
Average Customer Review: 4 out of 5 stars
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Book Description

Delicious Milk-Free Recipes and Practical Information at Your Fingertips!
"What can you eat if you are extremely sensitive to lactose and live in a society where milk is everywhere and in everything? Read Jane Zukin's book!"
... Read more

Reviews (5)

5-0 out of 5 stars great if you love milk, but someone you love can't have it
my boyfriend of 2 years is lactose intolerant, and I love milk, cheese, creamy soups, butter, basically everything he CAN'T eat. as we've become more health/money concious, and I've been cooking at home almost every night, this became a dilema.

enter Jane Zukin's book. it's a lactose - intolerance reference guide and a bunch of great recipes in one. the section on hidden sources of lactose and careful label reading was particularly enlightning (who would have thought plain pre-processed bread crumbs had lactose ingredients?), as was the section on fast foods. now I'll be a lot more comfortable eating at Burger King with him. the substitution suggestions are also helpful, and conveniently located in an easy to use table.

but the main thing I love about this book are the recipes! so far they have all been clearly explained, easy to make, and delicious. I love the fact that nutritional information is included with each one (be aware that her portion sizes were a lot smaller then mine, but I DO cook for 3 college boys on a regular basis).

as an example - her vegetable linguine. my boyfriend begs me to add meat when I tell him I'm making it for dinner, so I give in and add shrimp to it. when we sit down to dinner, after all 8 servings are devoured, he says, that was great, and it really didn't need meat at all. first time he's EVER indicated a recipe would be better WITHOUT meat! that alone would put it on my list of things to serve often, even it weren't one of the most fabulous tasting recipes I've ever found.

the only criticism I have is that so many of the recipes rely on "milk - substitute", "soy-cheese-substitute" or "milk-free-margerine". but it does keep me thinking about it as I prepare a complete meal.

definately buy this if you or someone you love is lactose intolerant. it will become one of your most frequently used resources and recipe books.

2-0 out of 5 stars Not for those with Milk Allergy
Ms. Zukin's book is probably an invaluable resource for those who cannot tolerate lactose, but those of us who are allergic to milk protein will find dangerous information in this book.

She lists as "dairy-free" products which clearly contain milk (Wendy's bread sticks contail "skim milk"; their hamburger buns contain "sodium caseinate"). These are not items that have changed over the years; my dairy-allergic son has never been able to eat Wendy's buns,and he's nearly 13 years old.

The recipes are fairly good, though I get irked by reading "milk substitute" in them - I'd rather see the brand name of the product she used (soy milk tastes very different from rice milk, for instance).

With this book, as with every packaged food product, you must read carefully and be certain the food she mentions is safe. You can't take her word for it. The title, therefore, is quite misleading.

I won't buy another book written by this author.

4-0 out of 5 stars A very thorough book about all aspects of living dairy free
As the mother of a three year old daughter with both milk and egg allergies, I found this book was extremely helpful with all aspects of living milk free. It includes sections on infants and children, shopping and eating out as well as supplying addresses for some of the better known fast food chains who will send you updated information on which of their products are dairy free. The recipes are great and even include some that are egg free. I personally used egg replacer(found in health food stores) and a teaspoon of arrowroot(for firmness) in some of her baking recipes and most came out very good. The only problem with including products that are dairy free is that manufactures frequently change recipes and I would not want anyone to buy somethi ng from these lists thinking they are dairy free when they may not still be.

5-0 out of 5 stars the better of two
Jane Zukin's _Dairy-Free Cookbook_ has some of the same drawbacks as _The Milk-Free Kitchen_ (although I had best say now that I have the 1989 version and there is a newer version in print, which I have not seen). Many, though not all, of the main-dish recipes call for meat (though of course vegetarian bouillon can be substituted for beef or chicken broth); the product information, though much *more* thorough than that in _T. M.-F. C._, is still limited and somewhat dated. But altogether I like it much better.

Preceding the recipes is a section on the different types and symptoms of milk allergy, on the importance of supplements, and help with shopping and dining out. The information is thorough and understandable. The recipes range from the appealing to the *weird* (I, for one, don't wish to bake bologna in pie crust as an appetizer....), but there are enough recipes and a wide enough range that everyone should find something appealing. The recipes feed four, six, usually eight, or occasionally ten or twelve persons, which is a plus for me because our family appreciates leftovers for lunches. However, this might pose a problem if one were cooking for only two or three. Again, soy products are used minimally.

I will add that I intend to buy the new edition of this book.

4-0 out of 5 stars One of the better cookbooks for the milk-allergic
Many people assume that being allergic to milk meanslactose intolerance. That just isn't true -- there are several proteins in milk which trigger true allergic reactions in many. Zukin's book explains the difference, and offers up a large number of easy recipes for those who have to cope. She relies on milk-substitutes (rice and soybeverages) more than one might like (see Kidder's _Milk FreeKitchen for a cookbook which doesn't), but her recipes areimaginative and fairly good. Her chocolate cake recipein particular has an excellent flavor and texture balance.This is one of the best books for explaining the kinds ofproblems people have consuming milk products and what onecan do about it ... Read more


129. Holy Cows and Hog Heaven: The Food Buyer's Guide to Farm Friendly Food
by Joel Salatin
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 0963810944
Catlog: Book (2005-01)
Publisher: Polyface
Sales Rank: 98872
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130. Fondue It!: 50 Recipes to Dip, Sizzle and Savor
by Silvana Franco, Amanda Heywood, Sylvana Franco
list price: $12.98
our price: $12.98
(price subject to change: see help)
Asin: 0762411570
Catlog: Book (2001-08-01)
Publisher: Courage Books
Sales Rank: 10315
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars I can't wait to get it
I purchased this book for my cousin as a Christmas present this year. I looked at all of the recipes and decieded that I needed a fondue pot! My husband got me the fondue pot, now I must get this book. There is such a variety of things to make in this book from your basic cheese fondue to dishes I hadn't even thought of making in a fondue pot. ... Read more


131. Miami Spice: The New Florida Cuisine
by Steven Raichlen, Robin Zingone
list price: $14.95
our price: $10.47
(price subject to change: see help)
Asin: 1563053462
Catlog: Book (1993-11-01)
Publisher: Workman Publishing
Sales Rank: 66013
Average Customer Review: 4.57 out of 5 stars
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Book Description

"The new star of the culinary galaxy is South Florida," declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in MIAMI SPICE. With 200 recipes and firsthand reports from around the state, MIAMI SPICE captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award. 96,000 copies in print. ... Read more

Reviews (7)

4-0 out of 5 stars A cookbook written by a critic? hhmmmm...
I bought the book for the cover. I read several cookbooks a year. When I first read Miami Spice I was interested in what was going on with fusion/world cuisine on the South East Coast. The book proved to be a loadstone of information, recipes, and best of all, love for the cuisine that Steven Raichlen ate, cooked and reviewed. This love is what makes the book so important for anyone interested in the culinary movements of the last ten years in the South East.
I have cooked my way through most of the book, stolen a few recipes and adapted as my own, and heartily recommend it to anyone who loves to cook. This is a book for people who enjoy a great read. Really. It is well written and the recipes work.

4-0 out of 5 stars More Meat
Of the recipes I tried I really loved them, but I found that many of the recipes were complicated and time consuming. The only complaint I have is the there should be more entrees especially in the meat section.

5-0 out of 5 stars Flavorful food that is simple to make
This cookbook is just fantastic. It contains a broad range of recipes inspired by the flavors of Miami, from cocktails to deserts. The instructions are clearly written. Most dishes take only a short time to prepare and all of the results have been great. This book is for people who love richly flavored food but do not want to spend their entire day preparing it.

5-0 out of 5 stars Tropical Latin cooking at its best!
This is one of my favorite cookbooks. This has everything from appetizers to desserts. I especially like the special citrusy marinades and dressings. Some of the recipes are totally authentic Latin recipes while others are based on the original dishes. Everything I've made from this cookbook has been wonderful!

4-0 out of 5 stars Terrific recipes, but Ingredients unavailable to most
Having tried several recipes that turned out to be absolutely superb, I drooled at the prospect of working through the rest. I mean, the churascos served with the 3 sauces, and the chicken adobo served with the papaya and black bean vinegarette are in the top five of my all time favorite dishes (see the Barbecue! Bible for the other 3). But as I came across recipes calling for pompano, conch, grouper, the lychees, etc., I wondered how I would ever find these ingredients in Colorado. Quite simply, I can't. I've gone as far as I can go with this book...of the twenty or so recipes I've made out of this book, a half dozen have been incredible, another half dozen very good, and the rest just so-so. Quite a few are more calorific than I'd like. ... Read more


132. Just Jerky : The Complete Guide to Making It
by Mary Bell
list price: $14.00
our price: $14.00
(price subject to change: see help)
Asin: 0965357201
Catlog: Book (1996-08-01)
Publisher: Dry Store Publishing Company, the
Sales Rank: 8250
Average Customer Review: 4.33 out of 5 stars
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Book Description

Here's the do-it-yourself guide to making your own jerky in anoven, smoker, or food dehydrator with strips or ground beef, venison,poultry, fish and even soy protein. ... Read more

Reviews (3)

4-0 out of 5 stars If you are interested in Jerky this is your book
A great book dedicated to Jerky. Covers all aspects of Jerky including history and development. Lots of academic stuff but not too dry. There are some good tips on jerky making though she leaves the details of a specific time and method details to the user guide of the device used (smoker/oven/dehydrator etc). Thats one area I would have liked more specific facts and figures. She does cover minimum time to make the jerky safe though.

Jerkey reciepies are many and varied, pushing the envelop and occasionally going through what you might consider "jerky" which to her is any flavored dried meat (and beyond). She has receipes for both strip and ground meat jerkeys and fish as well.

The section on vegitarian jerky is truly unique, never seen those before. Will have to give one a try sometime. Most are based on Texurted Vegatable Protien (TVP).

The final section of the book really is not about Jerky per say but adding jerky flavor to things you may not have considered (like Ice Cream). They are simple reciepes for a variety of things with a bit of powdered jerkey thrown in for flavor.

Its a good book and sticks to the subject but I would like to have seen more specifics. Perhaps more sources for jerky supplies (she gives one) or reviews of Jerky making equipment/supplies. I know that part would go out of date with time but I would have been nice.

If nothing else this is certianly an original work. Buy this book and save your self batches and batches of ruined meat trying to learn what she has already done. Its a good place to start for your own experiments.

5-0 out of 5 stars The book is absoulutly fabouls
The book is absoulutly fabouls. It gives you excatly what youneed . It tells u about how to cook and perpare the meat you want tomake into to jerky! It is the best book ever!

4-0 out of 5 stars The ultimate guide for making your own jerky!
Compared to general-use cookbooks, those with a specific focus, such as this one, are directed at a narrower audience. They tend to be tougher to write because the consumer who picks it up expects more than a mere compilation of recipes. Mary Bell delivers!

Her first chapter covers the where's, why's and how's of jerky, even including its background history. She continues by going into more specific topics of preparation and storing the chewy morsels, covering a variety of methods and equipment which may be employed to achieve a variety of results.

What follows are about 100 pages of recipes. I was amazed to see how many different kinds of foods may be preserved this way. Sure, I've been making beef jerky for years, usually with a teriyaki marinade...and for variety, I'd add garlic this time, maybe curry powder the next. Who would have thought to write a jerky cookbook? I'm glad Mary did, though.

Don't get me wrong. If I'd given it a little thought, I would have come up with the idea of substituting pork or poultry for the beef. But never would I have considered using ground meat...or believe it or not, vegetarian jerky.

A few years ago, my husband and I were driving up the California coast, enjoying the scenery and the quaintness of the region, not to mention the clear blue waters of the Pacific near the Oregon border. Every few miles, we would see signs advertising little country stores that sold salmon jerky. We were intrigued enough to stop and sample some and wound up buying a bag to munch on while we drove or to eat at roadside tables in the forests of Northern California. Well, that had been our intention. It was so good, we polished off the bag fairly quickly. Unfortunately, we saw no more of these businesses the rest of our trip.

I've been looking for a recipe for this delicious snack ever since. I've done web searches, posted requests in a number of food newsgroups, asked friends, and talked about it to everyone I knew, but I came up with no way to duplicate it. Finally, I got Mary's book and there it was. (Can you tell how excited I am?) Not only salmon, but she also covers trout, cod, tuna, catfish, halibut, sole and other small panfish.

Vegetarian jerky? Sure...and you'll be amazed at what she's come up with. We're not just talking about vegetables, either.

And to finish it all off, here's a grabber for ya...jerky desserts!

No pictures and very few illustrations, but you don't miss them in this book. Matter of fact, I imagine all the jerky would start looking alike after awhile.

The format is great: easy to read, with the ingredients listed in boldface slightly larger than the instructions, and each recipe includes a little sidebar that enhances its corresponding dish, either informationally or via interesting anecdotes.

Very nicely done and highly recommended. ... Read more


133. Risotto
by JudithBarrett, NormaWasserman
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 0020303955
Catlog: Book (1989-05-10)
Publisher: Wiley
Sales Rank: 30785
Average Customer Review: 4.83 out of 5 stars
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Book Description

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It]...is not just a recipe book but a piece of man's history." —Arrigo Cipriani

"Delectable." —Booklist

"For the rice lover...this well-crafted book is a unique source." —Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than 120 authentic risotto recipes, many of which can be made in thirty minutes or less with a minimum of preparation. Here is just a sampling of the many delicious risotto variations you'll find within these covers: Scallops, Shrimp, and Mushrooms Lamb with Egg and Lemon Sauce Turkey, Red Peppers, and Tomatoes Prosciutto, Chicory, and Fontina Monkfish in Tomato Basil Cream Chicken with Olives Mussels in White Wine Sausage, Artichoke, and Peas Fresh Tuna and Curry Veal in White Cream Sauce In addition to these mouth-watering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion. ... Read more

Reviews (12)

5-0 out of 5 stars Plenty of variety here
Any risotto lover would love this book and want to try all the recipes.I have tried a lot of them and they were all delicious and the recipes easy to follow.

4-0 out of 5 stars If You Love Risotto, Then This Book Is For You!
This cookbook is a complete reference for cooking risotto, the classic dish of northern Italy. With 120 authentic recipes, covering everything from risottos with cheese, vegetables, meat, seafood, and fruit, there is definitely a recipe for everyone. You might try a tasty Risotto con Porcini e Rucola (mushrooms and arugula) which is one of my favorite recipes from the book, or perhaps a nice Risotto Rosso alle Vongole (clams in red sauce). The recipes are easy to follow, contain ingredients that are readily obtained, and most offer variations as well. As the Italian Food Host @ BellaOnline, I am always looking for books that share recipes containing ingredients that everyone can find.

Also included in this book,are also chapters that contain important information on risotto ingredients and traditional preparation methods. Although I found it disappointing that this book contained no photographs or illustrations, which would only have enhanced my opinion of this book, I feel that if you love risotto, you'll enjoy this book. When it comes to risotto, this book has everything you could ever need!

5-0 out of 5 stars Ah, Risotto!
I first learned about risotto at a cooking class from a wonderful Italian chef. I never knew rice could be comfort food like this! Then my husband bought this cookbook for me and it absolutely blew me away. The basics of risotto are explained so clearly, exactly as we had learned in class, and the recipes are concise and easy to follow. The really amazing part is all the different combinations of foods you can combine with simple arborio rice and create a culinary masterpiece. One of my favorites is the Fresh Herb Risotto... so easy, just a short walk to the herb garden and you have the most amazing side dish ever! I have a LOT of cookbooks and this is easily one of my favorites... one I won't part with, one I give to others as a gift!

5-0 out of 5 stars Delicioso!
Every recipe I have tried so far has been wonderful. I especially enjoyed the detailed technique descriptions, and the fact that there are many vegetarian/seafood recipes.

4-0 out of 5 stars Risotto Lovers Unite!!
Risotto has been a dish that I have loved ever since I was a child, and this book not only includes a truckload of recipes, ranging from the traditional to the truly creative, but it's also prefaced with an interesting account to the origins of this fabulous Italian creation. Not being a cook, I enjoy this book for its straightforwardness and lack of pretension. Risotto is also a versatile dish that can be easily prepared with various vegetables, cheeses, fish, beef, etc. As such, the chapters are broken down according to the kind of risotto one would like to prepare. This also makes the book easy to understand and thoroughly enjoyable. It takes a lot for me to invest in any kind of cook book, so if I say this one is worth it, I mean it. ... Read more


134. Bruce Aidells's Complete Book of Pork : A Guide to Buying, Storing, and Cooking the World's Favorite Meat
by Bruce Aidells
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0060508957
Catlog: Book (2004-11-01)
Publisher: HarperCollins
Sales Rank: 3474
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With such past triumphs as Hot Links and Country Flavor, Real Beer and Good Eatsand The Complete Meat Cookbook Bruce Aidells has established himself as a god-like carnivore among mere mortals. His taste buds know no bounds, his thirst for the next best recipe absolutely unquenchable. "I am a restless cook and adventurous eater," he says in the beginning of Bruce Aidells's Complete Book of Pork, perhaps his greatest cookbook yet.

Maybe the dog has been hooked up with humankind longer than the pig, and has wandered into regions pigs knowingly eschew, like the Arctic. But pigs and people share a long, delicious history the dog can only sniff at, and longingly at that; an intimacy, if you will, unmatched in any other cross-species relationship. Aidells celebrates this connection. He gives the reader a brief history of the pig, then delivers definitive instructions on how to select great pork, and, in a general overview, how the flavor it and cook it to best advantage. He honors his subject and elevates his reader.

The recipes that follow have only one thing in common: Bruce Aidells loves them. They come from all corners of the world, from friends and from professionals, and from deep personal experience. They cover breakfasts treats, hors d'oeuvres, appetizers, and salads (Chopped Grilled Vegetable Salad with Grilled Pork Medallions); chops and steaks, scallops and cutlets (Smoked Pork Chops with Sour Cherry Sauce); kebabs and ribs (North African Marinated Pork kebabs on Couscous with Apricot Sauce); roasts, ham, pot roasts, stews, baked pastas, and casseroles (Grill-Roasted Pork Shoulder Cuban Style).

In each shift among the pork primals Aidells discusses the fitting master recipe, the umbrella technique beneath which truth and beauty unfold. He's a champion of flavor brining and his instructions eliminate any possible confusion. But he saves his soul for the last section, which is given over to some of the best material in print on preserving pork, the making of sausages, pâtés and terrines, bacon and salamis. It's at this point in the book that poignancy kicks in. This final word has the feeling of last word as well. --Schuyler Ingle ... Read more


135. The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0312312318
Catlog: Book (2003-07-04)
Publisher: St. Martin's Press
Sales Rank: 56355
Average Customer Review: 4 out of 5 stars
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Amazon.com

Over the years, New York Times cookbooks have won fans for their wide and winning recipe range. The New York Times Seafood Cookbook, edited by New York Times food writer Florence Fabricant, upholds the tradition, offering more than 250 recipes for nearly 100 kinds of fish and shellfish, presented alphabetically, from anchovies and barnacles to squid and yellowtail tuna. Additional chapters treat caviar and smoked fish and mixed seafood dishes, such as bouillabaisse, gumbos, and noodle preparations. The recipes come from contributors including chefs Mario Batali, Tom Colicchio, Nobuyuki Matsuhisa, and Fabricant herself.

From a vast recipe selection, dishes like Malaysian-Style Ginger Crab with Chile Sauce, Saucy Scallops with Spicy Bacon Corn Relish, and Roasted Cod with Niçoise Vinaigrette typify the "modern" dishes, while Corn and Lobster Chowder, Southern Fried Catfish and Hushpuppies, and a particularly nice seafood paella, exemplify more traditional fare. This is food that works for many occasions and that most readers can prepare pleasurably. Particularly useful, however, is the book's introductory material, which presents a wide range of topics--on today's expanded seafood market, environmental concerns, and acquaculture, among them--in concise, up-to-the-minute form. The usual rules concerning shopping, portion size, cooking techniques and the like are here too, but receive particularly sensible attention. (The wise shopper, says Fabricant, knows how to substitute one species for another when the market lacks a planned-on choice, finding substitutes that behave similarly in the pan to unavailable types.) The book's alphabetical organization (each entry also features a species "profile") allows readers to find specific information without hunting. Illustrated with color photos, the book offers truly useful information as well as that wide recipe range, as welcome now as ever. --Arthur Boehm ... Read more

Reviews (1)

4-0 out of 5 stars The New York Times Seafood Cookbook: More Than 250 Recipes C
Excellent recipes; many more complicated than realistic for the home chef on a budget, but inspiring and mouthwatering never-the-less. ... Read more


136. The Splendid Grain
by Rebecca Wood
list price: $22.00
our price: $14.96
(price subject to change: see help)
Asin: 0688166121
Catlog: Book (1999-01-06)
Publisher: Morrow Cookbooks
Sales Rank: 32494
Average Customer Review: 5 out of 5 stars
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Book Description

With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.

Grains can transform taste and texture in unsurpassed ways like these:

  • Nutty, sweet oats form the delicious crust of fried chicken

  • Piquant quinoa heightens and absorbs the savory juices of gingered lamb

  • Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe

  • Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.

The natural and native history of each grain is also explored along with its health benefits. ... Read more

Reviews (3)

5-0 out of 5 stars Award-winning cookbook celebrates the jewels of the fields
Where was I when The Splendid Grain won the James Beard Foundation Award for Excellence and the International Association of Culinary Professionals Julia Child Cookbook Award? Usually I am waiting with bated breath to see who wins these awards and I have read and digested all the cookbooks in the running. It is like the Academy Awards for the cookbook world. "The Splendid Grain" by Rebecca Wood did win the award and deserved it. It is filled with text that engages and recipes that have kept us cooking since I first discovered it about three years after it came out.

My only excuse for not having found it earlier is that I had one year old twins who never slept and all I did was nurse, look about with bleary eyes and try to make noodles for the fifth night running. I guess The Splendid Grain would have been of no use to me then. I would have cried when I read it. All these recipes for bagels made with barley flour and Strawberry Blue Corn Waffles that I could not cook because I was on the floor baby-proofing the outlets or cleaning up oatmeal from the baseboards.

I read an article on bread by Laurie Colwin back before I had children. Wisdom wasted on the uninitiated. In it Laurie Colwin said that she found a bread cookbook when her daughter was young and she read it as fiction because that is what bread baking is to people with babies. This is not just to let me off the hook for missing a great cookbook when it came out but to say buy it even if you have no kitchen because it makes such a good read.

The recipes in "The Splendid Grain" are easier than they appear. I made bagels with my three kids and a few assorted extras over on play dates. We made the dough in a few minutes and then let it rise while we kept the dog from scaring one child and we forgot about the dough all together by the time the dog was on a leash and the child pacified. When we came back to the dough it had a strange gray color from the barley flour but this was a plus for the under seven set.

Making the bagel shapes was easy enough for three year olds. Boiling was fun and baking easy and we were done. The dozen were gone immediately. I had one that I split with my husband. They were an eerie Halloween gray but had a complex taste from the barley. I forgot about them in my rush to try the next recipe from The Splendid Grain. I was informed at school a few days later that my son's friend, the one who is scared of the dog, was never coming over again if I did not stop upstaging her mom by doing things like making these great homemade bagels. I guess they did not forget about the bagels for a while.

We made waffles, and breakfast cakes; winter squash potage was the hit of a Hanukkah party for which we promised to make Matzoh Ball soup but I just couldn't leave old Rebecca Wood to do it. No one missed the Matzoh Balls, and I make excellent Matzoh Balls. We had cornmeal mush instead of oatmeal. Real Vietnamese Spring Rolls are the plan for dinner tonight. She makes it look so easy. On the still-to-try list is a Rye and Cauliflower Casserole and Quinoa Soup Saigon Style.

The Apricot Millet Breakfast Cake is what brought the book to my attention. I would like to thank my friend Jeanie for the cake I finished before I could share it with the kids as intended. Jeanie was a chef and cake baker extraordinaire before kids. I trust her food judgment and envy her huge Hobart mixer and professional range. She gave us a piece of this cake as I was picking my son up from a play date. Jeanie showed me "The Splendid Grain." "You've seen this, right?" I hadn't. I wanted to borrow it but she wouldn't let it go--a sentiment I appreciated.

So I went out and bought the book. That was about six weeks ago. I slept with it next to my bed. Read all the fascinating information about each kind of grain and read the recipes, as Laurie Colwin taught me, as a good novel and not a cookbook. Then I started making grocery lists for all Rebecca Wood weeks. This has continued for at least a month and no one has stopped eating long enough to thank me. But I want to thank Jeanie publicly. This gift of "The Splendid Grain" does not raise her in my esteem, it simply reminds me of how highly she is held (even though she would not lend me her copy).

You do need to add a salad or some steamed vegetable to the all Splendid Grain menu. But no protein need be added as she has every combination of chicken, prawns, tofu, you name it in the recipes. It is just a little light on salads or some kind of green stuff.

I have a mind to call Rebecca Wood and thank her for this book. She researched so thoroughly and cooked so plentifully for us, her readers. Rebecca wood covered it all. Ancient food from the Americas to a Norwegian friend's mother's recipes. From macrobiotics to blinis with caviar and Christmas Hen. Normally I am wary of someone trying to cover the whole world and every grain. Things tend to get diluted and hodge-podgy. Not so in "The Splendid Grain." Each recipe is crisp and novel.

I am grateful. It is the week after Christmas as I am writing and Hanukkah has passed into the winter. I have been made aware this year of how the traditions I find around me all stress this time of year as a time to bring light and warmth into your heart in this darkest time of the year. Rebecca Wood's book feels like a warm hearth to me, and a good friend cooking for you. I am grateful that I am out of the dark woods of parenting early childhood. I am grateful to Jeanie for bringing this book and a lot more into my life. The Splendid Grain came to me through a warm friend and I have shared it with my friends over the winter. I am grateful for the feeling of warmth and the book that has helped inspire me to share it.

5-0 out of 5 stars WOW,what a book!
I'm inspired by The Splendid Grain. I've been getting back to healthy eating and a healthful lifestyle after several years of being off track, and this book gives lots of great idea, recipes, information about getting those whole grains back into my diet.

Thank you for reminding me what is important.

5-0 out of 5 stars What a terrific cookbook! What wonderful flavors & textures
I have had so much fun (and great meals) trying recipes from this book. There are so many grains available to us, besides the everyday rice and corn, but if you are like me, you don't always know what to do with them. The Splendid Grain is full of terrific ways to use locally available grains such as Quinoa, Millet, Amaranth and Wild Rice. The book also contains excellent meat recipes such as the oatmeal and spice coated "Better than fried chicken." I took "Onions stuffed with Millet and sun-dried tomatoes" on our last camping trip and cooked them in the campfire. They were superb alongside smoked pork chops. Try the popped Amaranth cold breakfast cereal, or just sprinkle it on your next tossed salad for a boost of crunch and nutty flavor. It couldn't be easier to do. You will never make waffles with plain wheat flour again, once you try "Tef waffles" Tef tastes almost like hazelnuts, and combined with cinnamon it is truly a treat. I must say I was most amazed with the "Couscous Marmalade Torte," it is very tasty and very light (even with the whipped cream on top). It is the easiest and quickest dessert I have made in a long time, and all my guests wanted seconds! I highly recommend The Splendid Grain, it is a terrific resource, taking you from selection, storage and the cooking methods for specific grains to delectable recipes with a new twist. Put it in your shopping basket, you won't be sorry. ... Read more


137. Hooked on Fish on the Grill
by Karen Adler
list price: $9.95
our price: $9.95
(price subject to change: see help)
Asin: 0925175196
Catlog: Book (1992-06-01)
Publisher: Pig Out Publications Inc.
Sales Rank: 155849
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars The BEST fish recipes
Every recipe we have tried in this book has been outstanding! My husband loves to fish but I don't like to eat it, a recipe for disaster - however these recipes make fish absolutely mouthwatering!Another marriage saved! ... Read more


138. Salmon: A Cookbook
by Diane Morgan
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 0811842126
Catlog: Book (2005-05-01)
Publisher: Chronicle Books
Sales Rank: 39942
Average Customer Review: 5.0 out of 5 stars
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Book Description

Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramaticyet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen. ... Read more

Reviews (5)

5-0 out of 5 stars Hooked on Salmon: A Cookbook
Portland-based cooking teacher and author Diane Morgan casts a wide net (so to speak) in her latest tome: Salmon: A Cookbook. Morgan visited the great salmon-producing sites of the world--Alaska, Scotland and Norway--to interview the fishers and fish farmers at their source. Salmon: A Cookbook is rife with contemporary and more traditional recipes for using the versatile fish, evocative salmon tales, and helpful cooking and storage information. Gorgeous scenic photos by Morgan and mouth-watering food shots by Seattle photographer E. Jane Armstrong round out this engaging portrait of one of the world's most noble creatures. It's a cookbook you'll want to "hook" and cook from time and again!

5-0 out of 5 stars Salmon in the kitchen!
Diane has written a scholarly yet fun cookbook that delves into the fishing, farm raising practices, and sustainability of salmon. Her introduction takes us with her to Alaska, Norway, and Scotland to experience the salmon story. Diane's passion for salmon is not only relegated to cooking, but to protecting and consuming responsibly.

Diane's recipes are global in technique and taste. Her instructions leave little to the imagination, making them easy for all levels of cooks.One example is how Diane demystifies the technique of hot-smoking inside the home. Diane suggests using an affordable stovetop smoker or wok with wire rack and lid. She gives the novice cook confidence to try a new tasty technique.This cookbook spans the world of delicious salmon recipes.

The photographs by both Diane and E.J. Armstrong stimulate cooking as much as the recipes. The layout of the recipes is easy to follow with suggested wine at the top and an enticing voice from Diane leading into the dish. The recipes are interspersed with cook's notes on make ahead suggestions, equipment, and special ingredients.

I'm glad that Diane Morgan has tackled Salmon and given us so many great recipes!

5-0 out of 5 stars Great Recipies and More!!!
As someone who eats salmon on a regular basis what I care about most as a consumer are the issues of wild vs. farmed salmon, all the conflicting reports about PCB's in salmon, and the labeling and traceability issues surrounding salmon. Diane deals with all of those issues in the front of her book and that's what makes it so informative.
Now as for the recipies, I have tried two at this point and have three more in the queue, the Smoked Salmon Frittata is next!There is something for everyone in my family.

5-0 out of 5 stars Very user friendly
I have cooked from many of Ms. Morgan's books -- the midnight munchies and the dips one in particular. She has done it again. With fantastic recipes that are easy to follow and delicious to eat. Nothing about this book is ordinary. It is a great addition to my cookbook shelf.

Great work and looking forward to more of her books

5-0 out of 5 stars Salmon: A Cookbook
The book was not only extremely informative, the recipes are easy to follow (like most of Diane's) and come out as advertised.She obviously did her research because there is more than just well tested and well written recipes here, it follows with the trend toward information and readability in cookbooks.If you like Salmon and are tired of grilled, poached or wraped in foil this book opens up a whole new world.I can't wait for her next book or books and I've started looking for some of her earlier stuff.
(try the Josie's Favorite!) ... Read more


139. The Cheese Companion: A Connoisseurs Guide (Connoisseur's Guides)
by Judy Ridgway, Ari Weinzweig
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0762419563
Catlog: Book (2004-10-30)
Publisher: Running Press Book Publishers
Sales Rank: 87965
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Book Description

From Appenzeller to Wensleydale, from Gruyere to Parmigiano-Reggiano, the world of cheese is one to be discovered and savored by everyone who loves to eat.This accessible new paperback version of the original, comprehensive guide to selecting and enjoying the world's most popular cheeses is designed for easy reference, with an alphabetical directory of 106 varieties. Profiled by name, origin, characteristics, variations, and serving selections, each entry also indicates the type of milk used in production, the cheese's pungency, fat content, and compatibility with specific wines. A short section traces the history of cheese and how it is made. ... Read more


140. Uncommon Fruits & Vegetables : A Commonsense Guide
by Elizabeth Schneider
list price: $32.95
our price: $20.76
(price subject to change: see help)
Asin: 0688160646
Catlog: Book (1998-07-08)
Publisher: William Morrow
Sales Rank: 114323
Average Customer Review: 5 out of 5 stars
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Amazon.com

As Elizabeth Schneider points out in her introduction, the immigrant culture of America is constantly restocking our markets and produce stores with "ethnic" fruits and vegetables that were hitherto unknown to any but the most worldly gourmets. Just as ginger, bean sprouts, and avocados were once strange, exotic substances, so Vidalia onions, fava beans, and passion fruit are becoming more common in stores nationwide.

In this magnificent, encyclopedic cookbook, Schneider discusses each of 80 fruits and vegetables, its origins, history, and appearance, its flavor, uses, and nutritional highlights. She tells how to shop for it and what to look for, how to store it and how long it'll keep, then she provides a selection of recipes (there are 420 in all) to inspire and reward your new culinary quests. Richard Sax's Hot and Sour Soup-Stew is a lovely way to try out Chinese cabbage, Sautéed Fennel with Lemon makes one wonder how one existed so long without it, and Collard Greens with Cornmeal Dumplings and Bacon provide you with the wherewithal to enjoy this ultimate comfort food in your own home, even if you don't hail from down South. Schneider's Commonsense Guide is an irresistible reference. --Stephanie Gold ... Read more

Reviews (6)

5-0 out of 5 stars Have one in every kitchen library
I have the original of this book and find myself constantly reviewing it every time I come back from the tropical food markets. This book is very helpful even if one is familiar with and have grown up eating these kinds of fruits and vegetables. This book provides americanized recipes which is good because aside from being nutritious, most of these fruits and vegetables are beautiful and aesthetically presentable. You can serve fruits and vegetables that do not need to be masked by some gumbo-colored sauce. If you are the kind of cook who likes to serve beautiful dishes this book comes handy. You don't even have to follow the recipes just to use the vegetables. Once you become familiar with the vegetables you will discover how compatible they are with the common vegetables found in your regular supermaket on a dish of your own recipe. For example you could prepare a chicken dish with sliced tomatoes, potatoes, red and green bell peppers,carrots and bok choy with thickened chicken broth with your own choice of spices. The book details the following for each fruit and vegetable: Scientific name, description, beautiful illustrations, selection and storage, preparation and nutritional highlights.

5-0 out of 5 stars Great book, but look into buying her brand new book first
I have an earlier edition of this book, and have really enjoyed using it. It includes background and the author's commentary on each fruit or vegetable (and, as one of the authors notes, not your "garden variety" fruit and vegetables, but unusual things like kumquats and quince that those of us who grew up on iceberg lettuce may not have encountered.) She also includes a sampling of recipes for each item. The recipes have the author's usual creative flair, and all the ones I have tried have been really great. But, unless I was really more interested in the fruit part of the equation, I would look into buying her new vegetable book first. It was just published in December 2001, and would therefore be more current. There has been so much change in bringing some of the more unusual foods to market that it may make most sense to have Schneider's most recent book.

5-0 out of 5 stars Fascinating , informative, and much more than a cookbook!
I began to browse through Ms. Schneider's book because I had some unusual fruit on my hands that needed to be cooked. I became ENTHRAWLED by the fascinating information about vegetables and fruit from A to Z, but not our usual apples and oranges varieties. I couldn't put it down. I will be giving this book to everyone I know!

5-0 out of 5 stars A guide to exploring exotic, new fruits and vegetables
Is there a special section in the produce department of your favorite up-scale supermarket that has mysterious new plants with unfamliar names such as atemoya, boniato, burdock or calabaza? Have you tried carambola, cassava, chayote or cherimoya? No?

If you had a book filled with descriptions of exotic fruits and vegetables would you try them, especially if the book has delicious recipes? Yes?

Then this is a book you should own. It will help you explore 80 different fruits and vegetables, some of them strange and delicious, others just strange. The book has about 420 recipes for you to try. Enough for you to find some new favorites.

5-0 out of 5 stars The subtitle "A commonsense guide" says it all
I love this volume but would still place The Victory Garden as the first essential vegetable cookbook; then I'd place this as the second vegetable cookbook for a well-stocked kitchen.

The book is arranged alphabetically by plant. An index in the back allows you to find produce by an alternative name. An index in the front sorts the recipes by type.

To give an indication of its range the first few entries are: arugula, asian pear, atemoya, blood orange, bok choy, bolete, boniato, breadfruit ... The books gives a basic introduction to the history and geography of the plant, guides for selection and storage, basic preparation, nutritional value and recipes. For breadfuit, for a green breadfruit there is a salad recipe, for a medium ripe on there are soup and pudding recipes.

The recipes are all practical, everyday meal recipes. This book is an excellent guide for using the produce items that are more recently added to your supermarket produce bins. ... Read more


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