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$11.00 $6.71
141. Cooking With Yogurt: The Complete
$16.29 $14.50 list($23.95)
142. West Coast Seafood: The Complete
$2.32 list($29.95)
143. New Herb Bible: Growing and Knowing
$12.44 list($50.00)
144. The Book of Spices (Book Of...)
$24.95 $16.59
145. A Chicken in Every Pot: Global
$29.95 $19.76
146. A Celebration of Herbs: Recipes
$31.50 $29.00 list($50.00)
147. Charlie Trotter's Meat and Game
$200.00 list($39.95)
148. Great Sausage Recipes and Meat
$13.57 $12.96 list($19.95)
149. Fig Heaven : 70 Recipes for the
$11.53 $3.50 list($16.95)
150. Cheesecake Extraordinaire : More
$7.98 list($22.95)
151. The Farmer's Market Cookbook :
$10.20 $10.05 list($15.00)
152. Fondue: Great Food To Dip, Dunk,
153. And That's How You Make Cheese!
$19.95 $12.26
154. Entertaining Edibles : 50 Fun
$9.71 $7.77 list($12.95)
155. Herb Mixtures & Spicy Blends
$19.95 $8.50
156. Chicken (Great Recipes Collection)
$12.89 $5.44 list($18.95)
157. Quick Pickles: Easy Recipes for
$12.71 $11.99 list($14.95)
158. The Garlic Cure
$26.40 list($40.00)
159. American Farmstead Cheese: Complete
$10.85 $6.99 list($15.95)
160. The Spelt Cookbook: Cooking With

141. Cooking With Yogurt: The Complete Cookbook for Indulging With the World's Healthiest Food
by Judith Choate
list price: $11.00
our price: $11.00
(price subject to change: see help)
Asin: 0871135663
Catlog: Book (1994-05-01)
Publisher: Atlantic Monthly Press
Sales Rank: 412810
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142. West Coast Seafood: The Complete Cookbook
by Jay Harlow
list price: $23.95
our price: $16.29
(price subject to change: see help)
Asin: 157061170X
Catlog: Book (1999-10-01)
Publisher: Sasquatch Books
Sales Rank: 113054
Average Customer Review: 5 out of 5 stars
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Picture yourself standing before the fish monger's display case with the day's catch all nicely laid out on gleaming shaved ice, the price tags and labels in place, the fishmonger's retail smile intact. He's waiting, patiently, for you to make up your mind. Trouble is, you're shopping for a specific fish, and it's not for sale. So what do you do, fall back on old tried-and-true recipes for the seafood you recognize in the case? You can hear your family yawning, can't you?

Fear not, lover of seafood. Jay Harlow has written West Coast Seafood: The Complete Cookbook. Tuck this sucker under your arm next time you head out the door and you will never again suffer seafood angst. Nor will you have to stand in front of the fish counter thumbing through a book like a damned fool. Harlow, you see, has organized West Coast Seafood by type of seafood, not according to where in a meal the dish will be served.

And if that doesn't tell you that this guy knows what he's doing, then just dig in. Complete Cookbook falls short of the mark; Final Word comes closer. Because everything is here: all the information you need to select the best-quality seafood; instructions to clean and prep the seafood you bring home; and then a wide flavor range and cooking-style range to keep new and exciting dishes coming to the dinner table.

The finned fish of fresh and salt water, both wild and farmed, are all here. Can't stand the idea of another grilled salmon steak? Try Kurt's Salmon with Oyster Stuffing. And if there are any leftovers, go straight to Salmon Cakes. How does Grilled Halibut with Roasted Garlic Marinade sound?Or Halibut Cooked with Poblano Chiles and Cream? Yes, there are Dungeness Crab Cakes in West Coast Seafood, but you will also find Stir-Fried Crab with Chiles and Ginger.

There are no desserts. But Harlow does end his book with a selection of appropriate sauces as well as two essays on the future of fishing, and the place of aquaculture. Like the entire book, well worth reading. --Schuyler Ingle ... Read more

Reviews (3)

5-0 out of 5 stars Easy and yummy recipes
Living in Seattle we wanted to take advantage of all the fresh fish available, but we had no idea how to cook it. Everything we have tried out of this book has been easy and delicious. Most of the recipes give suggestions for side dishes which makes meal planning even easier. Whenever we get fish for dinner this is the cookbook we pull out!

5-0 out of 5 stars The "gotta' have" seafood book for West Coast dwellers
This is a great reference for cooks at any level of ability. Fundimentals of buying, cutting up, basic techniques, and cooking safety. Easy to follow recipes which are not fussy and don't loose the flavor of the seafood in the sauces, yet can be quite sophisticated. Expanded information, definitions and seafood facts which can enlighten profesional chefs and intertain those who pick-up cookbooks for leasure reading. For example, what constitutes 'white fish',who are the grazers and the predators in the ocean, and how is caviar farmed.

5-0 out of 5 stars Easy to follow - Outstanding Taste
This book is wonderful for cooks that use seafood comes from the California coast. The recipes do not take require the resume of a rocket-scientist and yet the finished courses look, taste and smell like fine cuisine from a highly rated restaurant.

Great recipes for every day or special entertaining occasions. ... Read more

143. New Herb Bible: Growing and Knowing Your Herbs - And How to Use Them
by Caroline Foley, Jill Nice, Marcus Webb
list price: $29.95
(price subject to change: see help)
Asin: 0670030392
Catlog: Book (2002-03-01)
Publisher: Viking Studio
Sales Rank: 328015
Average Customer Review: 4 out of 5 stars
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Book Description

New Herb Bible, full of the most up-to-date and comprehensive information, offers sound advice on how to grow herbs easily, for both decorative and practical purposes-almost anywhere from windowsills to flower pots to beds and borders. It covers every stage from preparing and planting to harvesting and drying. A full directory of the best known and most popular herbs explains which are best for culinary use, which relieve common complaints or cosmetic problems, and which delight the senses with their lasting aroma. Included are recipes and remedies, a complete guide to cooking with herbs, and a special medicinal section by an expert in the field. Each herb is photographed in full color for easy identification, rendering New Herb Bible as beautiful as it is informative-ideal for both the longtime enthusiast and anyone who, intrigued by their increasing popularity, longs to be initiated. ... Read more

Reviews (1)

4-0 out of 5 stars Good overview....
THE NEW HERB BIBLE was written by a garden designer, a beautician, and an osteopath/naturopath. The authors provide a much useful information about the major herbs used in cooking, cosmetics, and healing. Some of the material is quite good, but there are omissions and discrepancies the novice will not catch. The book is filled with many lovely photographs, a must for best selling gardening books these days, but not always an indicator the text is the most comprehensive, accurate, or current.

The "gardening" section of the book covers herbs that do well around London, but many of them may do better or worse in the States. For example, England sits on a nice chalk base and English Lavender does quite well along walkways. In the hot, humid, and acid soil found in many parts of the states, Lavender rots (does well in the Great Valley of Virginia which sits on a limestone bed!!). The authors suggest that the blue Cranesbill Geranium 'Johnston's Blue' and the Lady's Mantle Alchemilla Mollis will bloom all summer, but they won't south of the Mason-Dixon line or in most of the west beyond the Mississippi. These plants bloom in the spring in the Upper South, and then they fry. Experienced gardeners know that certain roses do well in London, but others do well in the States.

The "cosmetic" section of this book is fun, and probably the best reason to buy it. However, making cosmetics is work, and if you have Fresh Fields next door, you may prefer to buy herbal cosmetics-I do. However, if you feel adventuresome, you too can make mint eye lotion and rose and basil perfume, provided you are able to grow the roses that produce the attar you need for the latter. You won't have any trouble at all growing the mint.

The "medicinal" section of this book is interesting, but I prefer Penelope Ody's COMPLETE BOOK OF MEDICINAL HERBS (she's English) or THE GARDEN PHARMACY by James Duke (retired from the USDA). RODALE'S ILLUSTRATED ENCYCLOPEDIA OF HERBS is also a good bet (organic). You will probably want to own more than one book on the subject of medicinal herbs since some herbs can kill if they are misapplied. As the medicinal use of herbs is a tricky subject, I believe in a little cross-referencing. For example, the verdict is still out on Ginko, an "herb" recommended by this book (with caution). THE NEW HERB BIBLE mentions recent drug trials where possible, as does Dr. Duke and the RODALE book. Even when you are fully informed by books, a little trial and error will be required as all of us have different constitutions.

THE NEW HERB BIBLE is a useful survey work, but probably more useful for those living in England (5 stars) than the States (3 stars). ... Read more

144. The Book of Spices (Book Of...)
by Alain Stella, Jacques Boulay
list price: $50.00
(price subject to change: see help)
Asin: 2080136658
Catlog: Book (2000-02-01)
Publisher: Flammarion-Pere Castor
Sales Rank: 858436
Average Customer Review: 5 out of 5 stars
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Book Description

A series of large-format, lavishly illustrated books covering a range of subjects, including a discussion of the historical dimension and the cultural significance of the theme in question. Each title contains a number of specially-commissioned photographs alongside rich archival material, and includes a full bibliography as well as an exclusive connoisseur's guide full of useful facts and addresses. Both informative and inspirational, the books in this series are all international best-sellers. ... Read more

Reviews (1)

5-0 out of 5 stars Spice Art
This book has the most beautiful photographs of spices and the growing and processing overseas. It is a coffee table book for spice enthusiasts. ... Read more

145. A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird (Capital Lifestyles Books)
by Kate Heyhoe
list price: $24.95
our price: $24.95
(price subject to change: see help)
Asin: 1931868328
Catlog: Book (2003-11-01)
Publisher: Capital Books (VA)
Sales Rank: 428955
Average Customer Review: 5 out of 5 stars
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Book Description

Chicken is more than nourishment: it’s a comforting, homey and familiar food. Americans have always loved chicken, and with the current economic and emotional trends, American have more reasons to enjoy the thrifty but versatile chicken than ever before. The 150 recipes in this book take chicken around the world, with recipes that are simple to make yet exotic in flavor. Targeted at today’s busy but flavor-hungry consumer, this book also shows the current generation how to save money by cutting up a whole chicken and by deboning their own chicken breasts. The unique sidebars known as 'FlavorPrints: Blueprints for World Cuisines,' act as guides for developing impromptu dishes with international passports. ... Read more

Reviews (1)

5-0 out of 5 stars Best Chicken Cookbook
After actually trying some of the recipes in A Chicken In Every Pot, I can wholeheartedly endorse this cookbook. The Barcelona Brown Bag Chicken is something a non-professional cook like me can do easily, and still impress my family and friends. And the Bangladesh Drums are to die for. The recipes are also great for someone who doesn't like to cook, like my husband, or for someone who loves to experiment with cooking, like me. This book's wide variety of international recipes shows you how to turn chicken into something you'll want to eat every night. Very few of these recipes appear in other chicken cookbooks I've seen, so you'll want to have this book in your collection. ... Read more

146. A Celebration of Herbs: Recipes from the Huntington Herb Garden
by Shirley Kerins, Peggy Park Bernal
list price: $29.95
our price: $29.95
(price subject to change: see help)
Asin: 0873281993
Catlog: Book (2002-12)
Publisher: Huntington Library Press
Sales Rank: 138779
Average Customer Review: 5 out of 5 stars
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Book Description

In this gorgeous cookbook Shirley Kerins shares her wealth of knowledge about growing and cooking with herbs. Featuring a full range of dishes from appetizers, salads, side dishes, soups, and breads to entrees, preserves, desserts, and beverages, the book includes an innovative Pad Thai Pesto, a tried-and-true Herbed Vichyssoise, and a luscious Apple-Rosemary Tarte Tatin. Gardeners will find A Celebration of Herbs to be an essential reference with information on cultivating, harvesting, drying, and storing herbs and an extensive listing of plant and seed suppliers in North America. Peppered throughout the cookbook are excerpts from the Huntington Library's collection of rare herbals and botanical books from the fifteenth to the eighteenth century. Illustrations: 57 line illustrations ... Read more

Reviews (5)

5-0 out of 5 stars Fresh Herbs or Dried, these growers are great cooks!
A Celebration of Herbs is a cookbook that pairs herbs with the right foods in the most tantalizing ways. Compiled by long-time herb enthusiast Shirley Kerins from recipes submitted by the staff of the world-famous Huntington Gardens, this high-quality book enriches our souls as well as our palates by offering us interesting and pertinent information on the herbs we are cooking with.

Especially helpful for beginning herb users is the chapter on "Learning to Use Herbs in Cooking." In this chapter, Ms. Kerins has outlined her "Eight-Step Program for Learning to Cook With Herbs" that is sure to make cooking with herbs a snap!

Growing tips abound and one would expect no less, since Ms. Kerins was the curator of the Huntington Herb Gardens for over 20 years. The traditional recipe categories are there, of course, but they are generously salted with helpful tidbits and historical information as one would expect from someone who has lovingly tended herbs for so many years. 

A real treat is the reproduction of 24 color drawings from Elizabeth Blackwell's A Curious Herbal, published in 1737. One of the 60 known copies of this two-volume gem is housed in the Huntington's rare book room. 

This book is sure to become a classic worthy of the world class traditions of the Huntington.

5-0 out of 5 stars A Cookbook With a Difference - Learn to use Herbs
Anyone interested in herbs and their uses for cooking will find "A Celebration of Herbs" a welcome addition to their personal library. The book opens with a short history of the Huntington Herb Garden. A section follows this on learning how to use herbs when cooking and includes a specific eight-step program. In addition to specific recipes, part of the point of the book is to teach the reader how to use herbs to enhance their own recipes.

Some of the divisions in the book include herb butters, sauces, pestos, salsas, marinades, appetizers, salads, salad dressings, soups, breads, pasta, pizza, vegetables, side dishes, main courses, desserts, jams, jellies, and beverages. Near the end is a table of herb names, descriptions, cultivation notes, culinary uses and comments that is extremely helpful when looking for something specific. The last piece of the book contains information on herb sources. For those interested in using various herbs to spice up, add zest, or otherwise improve their recipes this is an excellent book.

5-0 out of 5 stars Elegant, unique, and enthusiastically recommended
Featuring more than 200 recipes, A Celebration Of Herbs: Recipes From The Huntington Herb Garden is the culinary collaboration of Huntington Library volunteers, staff, and scholars under the skillful editorship of herb expert Shirley Kerins and Peggy Park Bernal. Featuring a full range of dishes from appetizers, salads, side dishes, soups and breads, to entrees, preserves, desserts, and beverages, A Celebration Of Herbs is enhanced with excerpts and illustrations drawn from the Huntington Library's collection of rare herbals and botanical books from the 15th to the 18th century. A Celebration Of Herbs is an elegant, unique, and enthusiastically recommended addition to personal, professional, and community library Cookbook Collections.

So much more than a cook's tool, this treasury is a welcome delight --- a well conceived, beautifully illustrated resoruce that's part cookbook, part history book. We thought we knew all there was to know about herbs: rosemary, dill, sage and sometimes tarragon. What we learned will serve us well, especially in those things we serve up in the kitchen. Released by the folks at the Huntington Library and Art Gallery in California, the book includes information on growing herbs, mail sources on where to buy fresh and dried herbs, and, of course, recipes --- brpken down by type, such as appetizers, main courses, jams and jellies, breads, beverages --- that will send you zooming to the nearest [store]. The stunning color illustrations are from Elizabeth Blackwell's 1737 book, "A Curious Herbal," a gem that's housed in the Huntington's rare book department. A celebration, indeed!

5-0 out of 5 stars Gorgeous herb cookbook
The last thing I needed was another cookbook (I have a whole bookshelf full!), but this one was just too beautiful to resist. And in its own way, this book is different from any other herb cookbook I've seen before. Just as you'd expect, there are extensive notes about how to grow herbs and use them in cooking. But rather than showing photos of herbs, this beautiful coffee-table-type book has reprints of colorful botanical illustrations from the 18th century. The recipes are of course very tempting, from yummy herbed cream cheese dips to more elaborate dishes like salmon in basil cream or rack of lamb rubbed with parsley, sage, rosemary and thyme. I was skeptical about the apple rosemary tarte tatin recipe, but it turned out to be wonderful. Highly recommended as a cookbook, especially if you enjoy reading about herbs. ... Read more

147. Charlie Trotter's Meat and Game
by Charlie Trotter, Michael Voltattorni, Belinda Chang
list price: $50.00
our price: $31.50
(price subject to change: see help)
Asin: 1580082386
Catlog: Book (2001-10-01)
Publisher: Ten Speed Press
Sales Rank: 16973
Average Customer Review: 4.67 out of 5 stars
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Charlie Trotter's eponymous Chicago restaurant is one of America'sfinest. Awarded Outstanding Chef by the James Beard Foundation in 1999, Trotterhas also published a number of cookbooks celebrating his unique cuisine.Charlie Trotter's Meat & Game, a welcome addition to his professional cooking series,follows the approach of the previous books: glamorously oversized andbeautifully illustrated with color photos, it presents recipes--100 plus, inthis case--that showcase Trotter's remarkable cooking. Most readers will wantthe book for armchair fantasizing rather than cooking from; the recipes almostuniformly require hard-to-find or costly ingredients (sometimes both) andpainstaking preparations. But Meat & Game presents Trotter at his mostimaginative; anyone interested in refined and magnificently conceived Americancooking will treasure the book.

In chapters devoted to game in all its manifestations--from antelope, boar, andgrouse, to hare, partridge, and quail (and including also lamb, pig, rabbit, andduck, among others)--Trotter offers his glorious specialties. These includeSweet-and-Sour Braised Lettuce Soup with Foie Gras and Radishes; SteamedPheasant Breast with Hen of the Woods Mushrooms, Black Trumpet Mushrooms, andAlba White Truffles; and Roasted Scottish Hare Loin with Green Garlic, BraisedTiny White Leeks, and Caper-Cornichon Egg White Vinaigrette. Trotter offerssuggestions for substitutions (Venison with Mole and Cashew Vinaigrette can bemade with beef, chicken, pork, or, interestingly, lobster) which, improvedpracticality aside, offer an expended sense of dish-creation Trotter-style. Withwine notes, a section on "basic" preparations such as Shellfish Oil and DriedPickle Chips, and a glossary, the book revels in a great chef's food dreams,which all can, in imagination at least, share. --Arthur Boehm ... Read more

Reviews (6)

5-0 out of 5 stars Amazing
If you live in Chicago and love to cook... this is an amazing book. A lot of the ingredients may seem hard to find but it seems that Treasure Island has all of the items.....

Even if you don't follow the exact recipes you will be inspired....

4-0 out of 5 stars Give this to your hunter
He/she won't be able to pull off the recipes by him/herself, but you can put them onto some small task .... say, making a plum sauce to dribble over the final product ... to keep them out of your hair while you do the heavy work. In fact, think of these recipes as team projects ... that's probably the only way to get everything to the table at serving temperatures. Your hunter will beam with pleasure. You will be a god/dess in his/her eyes.

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.

5-0 out of 5 stars Meat & Game Extravaganza!
More of Trotter's high output of creative, skilled dishes with exotic ingredients, sauces and minimalist-Asian accent. Continues the 10-Speed Press tradition of well done cookbooks, with superior photos, text and in Trotter's case, two photographers scenic photos lining the pages.

These recipes are certainly difficult if not impossible for the average home chef, or even the sophisticated amateur gourmet as well. The ingredients are exotic and difficult to obtain (no source help is provided at all) and the techniques and difficulty of steps for each entree are staggering.

Not to despair however, for the interested gourmet. As Trotter himself suggests: "think of the recipes as interpretations found to be particularly pleasing. Look at these pages for inspiration and fresh ideas, then make the dishes your own, either by substitutions we have offered or through the endless possibilities evoked by the foodstuffs themselves." Further, nearly all recipes include suggested substitutes, e.g. for the Asian=Glazed Wild Boar Chop he suggests pork, lamb or chicken.

Especially attractive to this reviewer is the enormous collection of game: from grouse to partidge to quail to antelope, buffalo, venison, et al. Excitement from such as: "Roasted Chestnut Soup with Foie Gras, Cipolline Onions and Ginger," "Grilled Pheasant Breast with Wild Strawberries, Pistachios, and Apricot-Curry Sauce," Smoked Squab Breast with Israeli Couscous-Stuffed Tinker Bell Peppeers,Ennis Hazelnuts, and Savory Chocolate Vinagerette," "Asian Glazed Wild Boar Chop with Kimchi, Burgundy Carrots, and Their Puree."

True to his inspiration of fusion, he combines Western European technique without sauce, and in their place consistently and creatively replaces with Vinaigrette or Emulsion.

Suggest interested also check out Mark Miller's "Red Sage," Trotter's "CT Cooks at Home," and "How To Cook Meat" by Schlesinger.

5-0 out of 5 stars all amazing books but this one at top
i absolutly loved this book by Charlie Trotter. The food is absolutly stunning and the recipies are amazing. i think this one is the best because of the great foundation recipies and so many different forms of foods presented. the best of all the books. 10 stars++++ ... Read more

148. Great Sausage Recipes and Meat Curing
by Rytek Kutas
list price: $39.95
(price subject to change: see help)
Asin: 0025668609
Catlog: Book (1987-08-01)
Publisher: Sausage Maker
Sales Rank: 474136
Average Customer Review: 5.0 out of 5 stars
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Reviews (9)

5-0 out of 5 stars You can get a better deal....
If you will go to you can buy this book 3rd edition brand new for $29.95 and the book with DVD for $39.95. I paid what everyone was asking here on Amazon as a used book, it's insane what they are asking for...over $100. I did not do enough research, save yourself some money, unless you are looking for a vintage gift, first edition, buy it from the source. This book is fantastic and the best resource for this topic. If anyone knows where you can get food grade sodium acetate though, please share your knowledge. Thanks!

5-0 out of 5 stars Absolutely, THE best!
His book is excellent.As the previous reviewers indicated, I also give him many thumbs up.

Now - what are you waiting for?Order the book and enjoy what you make!

You will NOT find a book full of pretty color pictures - what you will find is a book loaded with important step-by-step instructions....And if you are not into sausage making -you must know a relative who is.Buy it for them in that case!

5-0 out of 5 stars I've Used this Book for Years
As a professional chef, I have taught sausage making and charcuterie to students and other professionals throughout the U.S. This is the book I use for reference. It is easy to follow and very comprehensive.

I like the fact that Rytek is a second generation cuiseur-de-chair and draws his knowledge from practical experience. The resources in his book are from his mail-order house- "The Sausage Maker" in Buffalo, N.Y which carries everything you could imagine to make any kind of sausage.

5-0 out of 5 stars THE Definitive Sausage-Making Guide
More than a cookbook, sausage guru Rytek Kutas gives the background information important for processing and curing meats. Since meat curing ispotentially a dangerous undertaking, it is important to have the facts atone's disposal. Kutas was a professional sausage maker for years andlearned his lessons the hard way. The book is written simply in the authorsvoice--you will get to know the author and you will be educated.

Sincereading this book, I have read other sausage making books that suggest saltpeter (gunpowder) and citric acid are acceptable cures. Simply, they arenot. Had I not read this sausage making book first, my family wouldprobably be dead.

5-0 out of 5 stars Great book but skip the video!!!
This is a textbook on sausage making. It is very complete covering all aspects of the subject. It is equally helpful to a beginner or a professional.

Nevertheless I would not buy the video since the bookcovers the subject so well that the video does not add to the learningprocess. The book can be purchased without the video for much less! can't help with it the Sausage Maker in Buffalo, NY carries thebook without the video!

I doubt there is any book more complete than thisone. ... Read more

149. Fig Heaven : 70 Recipes for the World's Most Luscious Fruit
by Marie Simmons
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 006053849X
Catlog: Book (2004-05-01)
Publisher: Morrow Cookbooks
Sales Rank: 19696
Average Customer Review: 5 out of 5 stars
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Book Description

They come fresh or dry, in yellow or purple, from California and Mediterranean and Middle Eastern countries. They are in restaurants, supermarkets, fruit stands, backyards, and inside some very famous cookies. What are they? They're figs -- one of America's favorite fruits.

From Mission and Kadota figs to Adriatic and Calimyrna varieties, award-winning cookbook author Marie Simmons leaves no fig or fig leaf unturned in this extraordinary book about this most extraordinary fruit: Fig Heaven.

Figs are harvested in late summer and early fall, but, fortunately for us, they are easily dried and packaged, so they're available all year long. Packed with vitamins and antioxidants, plump, fragrant figs are guilt-free indulgences that can be enjoyed in countless ways.

Fig Heaven is an inviting, comprehensive cookbook offering 70 recipes for both fresh and dried figs. They range from appetizers, salads, and sandwiches to entrées and desserts.

On the savory side, you'll find Open-Faced Dried Fig and Melted Blue Cheese Sandwiches; Fettuccine with Fresh Figs, Lemon, and Rosemary; and Lamb Pilaf with Artichokes and Dried Figs. If your sweet tooth needs some real satisfaction, there's a Fresh Fig and Peach Crumble, Dried Fig and Walnut Biscotti, and Molten Chocolate Roasted Figs with Vanilla Custard Sauce.

... Read more

Reviews (1)

5-0 out of 5 stars Fabulous Figs
An absolutely incredible book on figs - from the mythical and biblical history to the botany and cultivation to the recipes, Fig Heaven is the definitive fig cookbook. For those of us without access to fresh figs on a regular (if ever) basis, Simmons supplies recipes that utilize a number of dried figs that are available year round in most larger grocery and specialty stores. Recipes are easy to follow and very good! From simple salads, desserts and even preserves to my favorite dinner (chicken, couscous, and dried fig salad with toasted almonds)Simmons covers a range of tastes and styles.

A fabulous gift book, especially if you can give it along with a young fig tree! Perfect for a new home owner or newlywed! ... Read more

150. Cheesecake Extraordinaire : More than 100 Sumptuous Recipes for the Ultimate Dessert
by MaryCrownover
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0809235447
Catlog: Book (1994-09-01)
Publisher: McGraw-Hill
Sales Rank: 31826
Average Customer Review: 4.5 out of 5 stars
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Book Description

Who can resist the rich, creamy, melt-in-your-mouth bliss of cheesecake?Cheesecake Extraordinaire presents 121 recipes for this indulgent yet easy-to-make treat.From luscious Chocolate Toffee Cheesecake to lighter-than-air Creamy Lemon Cheesecake, each recipe is sure to please even the most discriminating dessert lover.

... Read more

Reviews (16)

5-0 out of 5 stars You can't go wrong!
I've always been a pretty good baker, but I was never successful with cheesecakes (after numerous attempts), until I got this book as a gift. Success the very first time!
It is simply the best cheesecake book I have ever seen! With such wonderful recipes (lots and lots!), with very detailed instructions, and many hints and tips, you cannot make a bad cheesecake.
Highly recommend!!

5-0 out of 5 stars Extraordinary Indeed!
Mary Crownover has pulled it all together! I searched far and wide for a comprehensive cheesecake book and I decided to choose this one for its variety and excellent suggestions and tips.

I believe that good cooking sometimes relies upon one's ability to find and follow good recipes rather than inventing them. Ms. Crownover's book will place any cheesecake baker in that unique position.

When my family and friends ask for the recipes I have made, I e-mail them with an attachment that includes Amazon's info on this book! Credit must be given where credit is due.

5-0 out of 5 stars AWESOME
I have several cheesecake books. This was my first and still my favorite. Mary Crownover has compiled some of the most unique recipes for cheesecake.
If you only buy 1 cheesecake book. This is the one!!!!

4-0 out of 5 stars Easy recipes, good price
So I'm on a cheesecake kick. I make them for parties, gifts, heck, I've even sold some to friends that have tasted my previous creations. I was running out of ideas when I came across this book. There are many solid, interesting recipes in Crownover's book. Some need some tweaking (mostly depending on your oven), and substitutions are very easy. The best part of this book is that it has encouraged me to look at different recipes and say, "Hey, that would make an interesting cheesecake."

5-0 out of 5 stars Cheesecake Heaven!
I got this book as a birthday gift in November and have really gotten a lot of use out of it over the holiday season. Every recipe has been extremely good and met with rave reviews! The Margarita Cheesecake has been a top request! The only thing - every recipe calls for liquors, vanilla liquor, orange liquor, etc.....not being a drinker, I don't have bottles and bottles of pricey liquors on hand so I use extracts....which are pretty much all alcohol anyway. However, for the "Beverage Based" cheesecakes, I did go out and buy the rum and tequila. ... Read more

151. The Farmer's Market Cookbook : Seasonal Dishes Made from Nature's Freshest Ingredients
by Richard Ruben
list price: $22.95
(price subject to change: see help)
Asin: 1585741310
Catlog: Book (2000-10-01)
Publisher: The Lyons Press
Sales Rank: 155160
Average Customer Review: 5 out of 5 stars
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The trend towards cooking and eating according to the seasons has been steadily gaining momentum, and it's no wonder. A fresh, deep red, perfectly ripe tomato in the middle of August seems a different species altogether than those insipid, crunchy, watery specimens we see in the supermarket in January. In The Farmer's Market Cookbook, Richard Ruben goes one better. A chef and food consultant in New York City, Ruben conducts "Green Market" classes at Peter Kump's Cooking School. He's shopped at farmers' markets all over the world and has put together a beautiful collection of simple, clear, easy-to-follow recipes that take full advantage of the kinds of specialty produce available all across the country.

Divided into sections for spring, summer, and autumn, this little volume is peppered with poetic notes and introductions by Ruben, who is obviously inspired by the produce he finds. Fava beans must have "a full allotment developed within." Lavender transports him "to languid, sun-drenched days." Choosing wild mushrooms, his "mind was now conveyed to a moist, shadowy forest." He's even included a number of food-inspired haikus for good measure!

But even if you don't appreciate his poetry, Ruben's recipes are well worth a try. Ingredient lists are short and the instructions are simple--if the produce is delectably fresh, the argument goes, what more do you need? Spring offers dishes such as Fiddlehead Fern Risotto, Lamb Marinated in Tropical Juice (with fresh mint and spinach or baby bok choy), and Wilted Escarole Scented with Garlic. Summer's bounty includes Grilled Summer Corn and Tomatillo Relish, Grilled Chicken Breasts with Summer Squash, Gnocchi with Cherry Tomatoes and Sage Butter, and Lemon Verbena Sorbet. And in autumn there are dishes such as Quince and Pomegranate Chutney, Kale with Caramelized Onions and Portobello Mushrooms, and Stuffed Dumpling Squash.

Fortunately, most of the ingredients called for are available in supermarkets, so even if your idea of fun is not a Saturday morning at the market, you can still easily create these seasonal dishes at home. And for those who love nothing better than to wander through the stalls, chat with the farmers, and find a new vegetable or herb at the local farmers' market, chances are you'll find a simple recipe here to highlight whatever you discover. --Leora Y. Bloom ... Read more

Reviews (7)

5-0 out of 5 stars Real Food... Real Recipes...Real Passion...Richard Ruben
This is a cookbook that people who really love food in it's purest form must have. Richard Ruben translates his enthusiasm for the farmer's (or ethnic) market into simple recipes with sophisticated flavors that sing. His appoarch to food re-affirms that old adage, simple is better. As you read through his personal collection of recipes, you want to make every one. But must do so season by season to get the best results. In this day and age of hundreds of cookbooks, Ruben distinguishes himself quietly and with authority, reminiscent of the early days of Alice Waters when passion for food and the best ingrendients were the only motivators. If I could only have one cookbook and a market, it would certainly be this one. BUY THIS BOOK FOR THE SUMMER and continue to use it through fall and winter...

5-0 out of 5 stars A Must Have
My self and many others think that The Farmers Market cook book by one of the greatest cookbook authors Richard Ruben is a MUST have. Myself and many others also think that this book is one of if not the best cookbook that has come out this year and one of the best cookbooks of all time. If you like Healthy, fun, GREAT food you must go out and buy this AMAZING book.

5-0 out of 5 stars # 1 cook book of the year
Myself and many many others think that the Farmer's Market Cookbook by one of the greatest cookbook authors Richard Ruben is a must have. Myself and many others also think that this book is the best cookbook that has come to stores this year and one of the best cookbooks of all time. If you like heathly, fun, and great food you should buy this book today.

5-0 out of 5 stars A Look At The Man I Know As My Uncle
There's so many things that I can say about this book, it combines great recipies with a great style of writing to get the reader really interested in his/her cooking. But I don't want to review the book on how good the food is or how great the writing is because that's already been done. I would just like to congratulate my Uncle on a great book even though he put my Aunt and Cousin's full names in the book and only my families last. For anyone who loves food this is a great book and a great gift

5-0 out of 5 stars Fantastic ways to cook the best nature has to offer
This cookbook is magnificent! Fun, wittily written, simple to follow, Richard Ruben focuses on enjoying the fresh goodness the earth offers us in each season. It's about tasting and exploring what's in front of us, presented by the growers themselves. Easy-to-follow recipes, ideas, charts, seasonal's great. I'm not much of a cook and I used this book to wow a dinner party with pheasant, curried brussel sprouts, & individual squashes stuffed with fennel, apples, & carrots. It's a valuable, exciting, DELICIOUS standout in a crowded field. ... Read more

152. Fondue: Great Food To Dip, Dunk, Savor, And Swirl
by Rick Rodgers
list price: $15.00
our price: $10.20
(price subject to change: see help)
Asin: 0688158668
Catlog: Book (1998-02-04)
Publisher: Morrow Cookbooks
Sales Rank: 4255
Average Customer Review: 4.5 out of 5 stars
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There was a time in America (the dark ages of the 1960s andearly 1970s) when fondue was synonymous with cubes of white breaddipped in melted Velveeta. After a brief craze, fondue went the way oflava lamps, shag carpeting, and leisure suits, its pot and skewersretired to the back of a high kitchen cupboard where they're forgottenuntil the next garage sale. Now, however, fondue is making a comeback,and--like Barbie--it's gotten a whole new look. In Fondue, RickRodgers takes the three basic fondues--cheese, chocolate, and fried--and mixes in the flavors of the '90s--everything from sun-driedtomatoes to espresso. He even adds a fourth category, Asian fondue, forthose fat- and calorie-conscious cooks who prefer their food simmeredin broth. Swordfish Fondue with Tapenade Mayonnaise; Gingered Curry andCheddar Fondue; Vietnamese Beef Fondue with Rice Vinegar Stock andAnchovy-Pineapple Sauce--the '60s were never like this! InFondue, Rick Rodgers proves that, once again, it's hip to dip. ... Read more

Reviews (14)

5-0 out of 5 stars A "how-to" book made simple.
Like most people, my fondue pot was gathering dust on a high shelf in the hall closet. This book gives clear & easy recipes for appetizer and meal-size fondues, but also for desserts--something I had never attempted before. I recently made fondue for houseguests who were as tired as I was after a day of sight-seeing. It made for a perfect, easy meal as we sat around the table relaxing and talking about our adventures of the day. Thanks for a great time-saving book!

5-0 out of 5 stars Dip It Fun Food Cookbook
Rodgers is a prolific cookbook writer of all types and sorts, including his Christmas and Thanksgiving 101 books, as well as the more serious and magnificent cookbook on Vienna, et al Bakery.

This is focused on a comeback entry, fondue. Many of us from sixties and seventies went through the rage for this and had not thought of it for awhile. Now this resurrgence, and Rodgers provides us with a quality work to explore this new appetizer, main course and dessert entry.

He provides equipment section, that although brief is usuable and reliable info. Would have been nice to have photos and source info, but these aren't really that vital to this food venue.

His creativity in collected these recipes is what makes this book valuable: feast your fondue spear on such as: Sun Dried Tomato Pizza Fondue; Caribbean Edam and Habanero Chile Fondue; Rosemary Ragna Cauda with Vegetables; White Chocolate and Raspberry Swirl Fondue; and Double-Berry and Riesling Fondue.

Each is helped by a "What To Dip" box with many times dozen and more items suggested.

5-0 out of 5 stars No photos needed!!!
Since when are photos needed when the book is clear and as well written as this one? In my mind never.
This was my first book for fondue and frankly ALL the others books I either bought or looked at may have had photos but were so lacking in details, originality and interesting recipes I haven't used the two others I bought and haven't bought anymore. This book is simply the best fondue book you can buy, not only does it have good recipes it has clear instructions on how to use a fondue pot the differnt kinds of fondue pots as well as a comprehensive list of cheeses, breads, meats and other ingrediants good for fondue.
Anyone with a fundimental skill in cooking doesn't need a photo to know how to grate cheese or cut bread into cubes.

5-0 out of 5 stars A good book with easy recipes
I bought this book as a gift for my in-laws but of course read through it before I wrapped it. There were a lot of recipes that looked easy to make and sound delicious. I can't wait for their next fondue party!

2-0 out of 5 stars No Photos!
This book does not contain a single photograph, which is disappointing for a cookbook. The cover is actually different than what is on the site (a 1950's kitschy illustration). The recipes might be good, but the book itself is not inspirational. I sent it back and got Fondue by Petra Casparek, which is a much more appealing book with mouth-watering photographs. ... Read more

153. And That's How You Make Cheese!
by Shane Sokol
list price: $11.95
our price: $11.95
(price subject to change: see help)
Asin: 0595177093
Catlog: Book (2001-04)
Publisher: Writers Club Press/
Sales Rank: 20726
Average Customer Review: 4.44 out of 5 stars
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Book Description

With almost thirty easy-to-follow recipes and complete instructions, And That’s How You Make Cheese! is the definitive guide for making fresh and aged cheeses right in your kitchen. With just a little effort, anyone can make fresh and aged cheeses such as Swiss, Feta, Monterey Jack or even an aged Stilton. Read about the history of your favorite cheese and the follow the recipes to make it yourself without additives, preservatives or chemicals. Your family and friends deserve the best and now you can give it to them with And That’s How You Make Cheese! ... Read more

Reviews (16)

5-0 out of 5 stars A Fun Way To Try Something New!
This little book was a great way to start a new hobby of aging cheeses. While searching for books on cheese, I came across this an thought I'd try to make my own.

It was fun, interesting and everything has come out great. I cannot believe that with just regular kitchen items, I was able to make a Gouda and age a real BLUE cheese. It's not as hard as you'd think and the results are amazing.

Give it a try and you'll be making all sorts of cheeses and variations. The book was clear, concise and explained everything well enought for the complete beginner. Just follow the instructions and you'll make a wonderful cheese for just a little more than the cost of plain milk from the store. Recommended!

3-0 out of 5 stars Where did the recipes come from?
This is a nice little book in some ways, but most of the recipes are virtually identical to those in Barbara Ciletti's "Making Great Cheese at Home" (1999), without the gloss and pictures. This book's publish date is 2001. There is no attribution given. This seems unfair to Ciletti. The book is also full of typos. Some of them are important, such as pH values. I don't think the milk should be at pH 8.6 for mozzarella. Ciletti's version says 6.8, a more believable number. Speaking of mozzarella, I've made the 30-minute version from Ricki Carroll and found it works great, but maybe I'll give the more complicated Ciletti/Sokol version a try.

5-0 out of 5 stars Wowie Zowie!
I "rented" this from the library and HAD to own it. Believe it or not.... this was FUN! Try it yourself and see. If you have children, this book will be especially fun as all kids love cheese and it's a learning experience too! Everything we have made so far was tasty -- you won't believe you made this in your own kitchen! Better than any grocery store!

5-0 out of 5 stars Make your own gourmet cheeses
This book was easy to understand, had numerous recipes and is highly recommended.

5-0 out of 5 stars Better than the rest for a beginner!
I am not sure what the reviewer below is talking about. I have both this and Carroll's book and this one is most definately the better one for beginners. It is clearly laid out, in a logical order and has 30 different recipes plus some special ones such as Caraway Swiss, which is divine! I found Carroll's book to be good, but confusing when I first started as the book seems to be more for folks who already have done this before. ... Read more

154. Entertaining Edibles : 50 Fun Food Sculptures for All Occasions
by Sidney Escowitz
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 1931543461
Catlog: Book (2004-03-28)
Publisher: Sixth&Spring Books
Sales Rank: 404046
Average Customer Review: 4 out of 5 stars
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Reviews (1)

4-0 out of 5 stars Food for Thought
I have never made garnishes before, but a friend of mine had recommended this book so I purchased it a couple weeks ago--and I love it! Since my husband is an avid fisher, I created the "Gone Fishin'" centerpiece for his birthday last week. It was a little challenging at first because I've never sculpted with fruit before, but with practice, I eventually felt more comfortable piecing the fruits together. My husband appreciated it because of the theme, and the kids loved it because it was fun to eat!

Some of the fruits tend to brown quicker, but i've found that rubbing lemon juice helps to slow the procecss. The book seems to have projects for all skill levels, but I prefer the easier ones like the penguin, alligator and reindeer because they're quick to make. ... Read more

155. Herb Mixtures & Spicy Blends
by Deborah L. Balmuth
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0882669184
Catlog: Book (1996-04-01)
Publisher: Storey Publishing
Sales Rank: 222942
Average Customer Review: 4.67 out of 5 stars
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Reviews (3)

5-0 out of 5 stars Great for any cook or cook wanna-be
Most people are a bit timid about trying new spices or blends in their cooking. The great thing about this book is that it gives you not only the directions to make your own blend (thus saving you lots of money!) but suggestions on how and when to use them. This is a must have for the timid cook to those that experiment with their own blends! It gives great suggestions and has a wonderful variety.

5-0 out of 5 stars Great Ideas for You and to Give
I have only really looked through this book, but I am already very excited to own it. Tonight I made the Pumpkin Pie Nut Mix and it was fantastic. I can't wait to try the other spice blends in the book. This would be great for the person who loves to cook and experiment in the kitchen.

4-0 out of 5 stars Herb Mixtures and Spicy Blends
While mainly a book of recipes of blends, the Introduction also contains good information on drying your own fresh herbs, seeds, and freezing fresh herb; as well as helpful information on storing herb mixtures. An added bonus is are helpful suggestions on packaging blends for gifts. There are recipes for appetizers, butters, dressings, no-salt blends, meat, seafood,traditional blends such as Italian, Pumpkin pie spice, bread and dessert blends; and some "not so traditional" such as "Wassail Spice Mix", for a punch. I especially like this book because after each formula there are suggested uses and a recipe using the blend. Each page also has a little history about where the blend comes from. Good Book! ... Read more

156. Chicken (Great Recipes Collection)
by Grand Avenue Books
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 0696216744
Catlog: Book (2003-03-01)
Publisher: Grand Avenue Books
Sales Rank: 793945
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157. Quick Pickles: Easy Recipes for Big Flavor
by Chris Schlesinger, John Willoughby, Dan George, Susie Cushner
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0811830152
Catlog: Book (2001-04-01)
Publisher: Chronicle Books
Sales Rank: 148987
Average Customer Review: 4.6 out of 5 stars
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Book Description

Forget those mason jars and double-boilers! Pickling can be quick and easy if you know the tricks. From the team behind the wildly popular Thrill of the Grill comes Quick Pickles: Easy Recipes with Big Flavor. Offering both classic and contemporary pickles, these simple recipes can be completed with minimum fuss. Great, healthy snacks--think of them as the salsa of the new millennium--they'll keep for several weeks in the refrigerator (although, once tasted, they are impossible to resist). How about some Old-Fashioned Bread & Butter Pickles, the newly popular Korean kimchee, or something more unusual like Mango Pickles with Scorched Mustard Seeds? With handy tips on keeping pickles crunchy, choosing and using containers, and suggestions for serving with meals, there's more than a peck of pickles in this tangy collection. ... Read more

Reviews (5)

5-0 out of 5 stars Excellent One Subject Book by Great Team. Recommended
I think I would enjoy a book from Chris Schlesinger and Doc Willoughby on just about any culinary subject, based on their excellent 'How to Cook Meat' and even more so on this tasty little book 'Quick Pickles' on what may loosely be described as refrigerator pickles, as no heat-based preservation techniques are involved. I should note that while Schlesinger and Willoughby are certainly the big names on this briny marquee, the third author, Dan George, is probably the most important contributor of content. George is a lawyer by training, but his real passion and skill is in cooking, especially in cooking pickles. In addition to his role as a litigator, he is billed as the 'pickle chef' for Schlesinger's restaurant 'Back Eddy' in Westport, Massachusetts where pickled this, that, and the other thing are a big feature of the cuisine. What this means is that this book is not the result of Schlesinger and Willoughby's wanting to make a fast buck by attaching their name to a book about a subject on which they have no expertise.

As revealed in the introduction, pickling, at least some of the most traditional pickling techniques, belongs to two venerable culinary traditions.

The first and more important theme is that of methods used to preserve food before the advent of mechanical refrigeration. In this vein, pickling vegetables joins curing meats with salt and preserving foods by drying as a means of retarding spoilage by bacteria. That most of these techniques are still in use is a testament to the fact that they are also methods for enhancing flavor by removing water and adding salt or vinegar or both to the food.

The second theme is that as a method for preparing foods, pickling is in the same class of techniques as the baking of artisinal breads, beer making, vinegar making, and cheesemaking. All these techniques involve fermentation of sugars or starches into alcohol or acetic acid by the action of yeasts or other microorganisms. This means that in spite of the title 'Quick Pickles', pickling procedures simply proceed at a much slower pace than a roast, sautee, braise, or even a marinade. Some recipes may take hours, but others, especially those involve fermentation often need days.

One big surprise is in the number of different pickling subjects and methods. There is a lot more here than dill pickles and Kimchee. The chapters of recipes are:

Fresh vegetable pickles where the stars are cucumber, chiles, corn, onions, zucchini, cabbage, carrots, tomatoes beets, squash, and turnips. The authors do not cover gherkins or cornichons as the vegetables on which these pickles are made are simply not grown in this country. Pity.

Fresh Fruit Pickles, the most common of which are from watermelon and rhubarb. It is more surprising to see pickles made of grapes, peaches, citrus fruits, pineapple, and mango. The secret to pickling soft fruits seems to be in the use of balsamic vinegar, soy sauce, sugar, and spirits, preferably bourbon.

Fermented Pickles, like breads raised with natural yeasts, are the artisinal versions of pickles. This is the land of Kimchee and sour pickles and procedures that run for many days. These are the pickles you fish out of great wine barrels in 19th century general stores.

Oil Pickles are the big surprise in this book. The most familiar oil pickled products to western palates are olives done in a North African style. The true star of this chapter is the technique that comes from India. The famous spice mixes of India such as garum masala plus lots of mustard, garlic, and chiles are heavily used here. Greece and the Middle East are other sources of oil pickles.

Pantry Pickles give us many of the recipes we are most likely to expect in this book, including purple pickled eggs, pickled horseradish, and pickled cherry peppers. Some recipes produce interesting edibles in a few minutes, but all give better results after a few days.

It is just a little surprising that after presenting both East Indian and Pennsylvania Dutch specialities, there is no mention in the book of either chutneys or chow chow or any other pickle relish for that matter. I do not think this is a weakness in the book, but it should temper buyer's expectations by knowing they will need to find a book on relishes to get recipes for these preparations.

While this book offers great recipes, great background, and great applications for pickles, it also happens to be a great book to read. I suspect the Schlesinger and Willoughby team is so successful in it's combining a very talented chef with a very talented culinary journalist. It also does not hurt to have the inspiration of a passionate pickle chef.

Highly recommended recipes that are easier than you may expect, but do not be surprised at the need for one or more days for the products to reach their best taste.

4-0 out of 5 stars Love the book, hate the binding...
I love this book, the recipes are easy and fun to make, although I agree with a previous review that many of these recipes will require experimentation to adjust the flavors to your own personal tastes as many of the recipes are quite intense. I also had the same problem with the binding as another reader - the book basically fell apart almost immediately. I really hope that this problem has been or will be addressed in any additional print editions.

4-0 out of 5 stars great book but one complaint
This is a great book. I've made about 10 of the pickles and all have been very good or great except the watermelon rind pickles which maybe just aren't my thing. I recommend buying this book for the recipes. I would give it 5 stars but reduce my rating to 4 for an unusual reason - within 2 weeks of flipping through my book, the pages separated clear away from the cover/binding - a plain old poor glue job by the printer I guess. The publisher sent me a replacement copy upon request, but this copy separated body from binding just like the first - same print edition I guess. Hopefully the first edition of this great book is gone so you can buy one from a new printing with better quality control on the binding.

5-0 out of 5 stars A Gourmet Pickle Book?
Pickles? What an extraordinary little book! It would never have occured to me to try this book, except for the fact I've read other books by the authors and couldn't resist. I'm amazed at the ingenuity of these, crisp, tempting little dishes. They make any meal a delight.

5-0 out of 5 stars Use this as a guide to start experimenting on your own
This really is a neat book. It has a lot of basic and inventive pickling recipies. I had never pickled before and this proved to be a good way to get started. These are quick pickles, as the title states, so you can make em and eat em within a couple of days or less. The flavors in these recipes can be intense, but after you make a few batches on your own, you'll start to get the hang of how all the ingredients meld to create such unique flavors, and you'll be able to understand how to make adjustments here and there to suite your own tastes. It's great to make a bunch for a cookout and impress your buddies. Another great book by Chris and Doc. Now go forth and pickle till thou hearts content! ... Read more

158. The Garlic Cure
by James F. Scheer, Lynn Allison, Charlie Fox
list price: $14.95
our price: $12.71
(price subject to change: see help)
Asin: 1931916012
Catlog: Book (2002-05-10)
Publisher: McCleery & Sons Publishing
Sales Rank: 282662
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Book Description

Live longer, happier, healthier! Rev up your sex life! Super-charge your immune system!

Learn about natural breakthroughs to outwit: allergies, arthritis, cancer, candida albicans, colds, flu and sore throat, environmental and body toxins, fatigue, high cholesterol, high blood pressure and homocysteine and sinus headaches.

Modern medicine is based on curing illness. Alternative medicine is based on preventing illness and promoting wellness and longevity. That's what this book is about.

Includes 139 gourmet garlic recipes! ... Read more

159. American Farmstead Cheese: Complete Guide To Making/selling Artisan Cheeses
by Paul Kindsedt, VT Cheese Council, PAUL KINDSTEDT
list price: $40.00
our price: $26.40
(price subject to change: see help)
Asin: 1931498776
Catlog: Book (2005-05-30)
Publisher: Chelsea Green Publishing Company
Sales Rank: 35288
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Book Description

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport— all of which still contribute to the uniqueness of farm cheeses today.

Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:
• A fully illustrated guide to basic cheesemaking
• Discussions on the effects of calcium, pH, salt, and moisture on the process
•Ways to ensure safety and quality through sampling and risk reduction
• Methods for analyzing the resulting composition
You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience—both the mistakes and the successes—to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end. ... Read more

160. The Spelt Cookbook: Cooking With Nature's Grain for Life
by Helga Hughes
list price: $15.95
our price: $10.85
(price subject to change: see help)
Asin: 0895296969
Catlog: Book (1996-01-01)
Publisher: Avery Publishing Group
Sales Rank: 190643
Average Customer Review: 5 out of 5 stars
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Reviews (3)

5-0 out of 5 stars There IS Life After Wheat!
Great book for those who want or need to replace Wheat in their diets. These recipes offer alternatives to our usual wheat recipes, and taste great.

5-0 out of 5 stars Anxiously awaiting this book
i've been a spelt nut for years..

5-0 out of 5 stars An excellent resource for wheat-free cooking.
Spelt is one of the most versatile grains around, but most people have never heard of it. This cookbook offers diverse recipes for using whole kernel spelt as well as spelt flour to enhance a wheat-free diet. We highly recommend it. ... Read more

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