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$9.00 $7.00 list($12.00)
161. Oranges
$11.87 $10.17 list($16.95)
162. Cooking Without Milk: Milk-Free
$23.10 $21.74 list($35.00)
163. Ocean Friendly Cuisine: Sustainable
$13.57 $13.06 list($19.95)
164. Field Dressing and Butchering
$11.53 $11.25 list($16.95)
165. Home Sausage Making: How-To Techniques
$31.50 $23.00 list($50.00)
166. Napa Stories : Profiles, Reflections,
$19.77 $13.01 list($29.95)
167. The Berry Bible : With 175 Recipes
$35.00 $11.00
168. Ice Cream and Iced Desserts: Over
$16.77 $7.98 list($23.95)
169. Asian Noodles : 75 Dishes To Twirl,
$10.17 $6.89 list($14.95)
170. Home Book of Smoke Cooking: Meat,
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$13.99 $12.25 list($19.99)
172. Everybody Loves Ice Cream: The
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173. Ice Cream & Frozen Yogurt
$14.95 $9.56
174. Making Great Cheese At Home: 30
$22.05 $19.45 list($35.00)
175. The New American Cheese
$13.57 list($19.95)
176. Food Art: Garnishing Made Easy
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177. Ice Cream & Frozen Yogurt
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178. The Great Tomato Book
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179. The Edible Herb Garden (Edible
$13.57 $12.95 list($19.95)
180. The Sausage Making Cookbook

161. Oranges
by John McPhee
list price: $12.00
our price: $9.00
(price subject to change: see help)
Asin: 0374512973
Catlog: Book (1975-01-01)
Publisher: Farrar, Straus and Giroux
Sales Rank: 26643
Average Customer Review: 4.83 out of 5 stars
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While many readers are familiar with John McPhee's masterful pieces on a large scale (the geological history of North America, or the nature of Alaska), McPhee is equally remarkable when he considers the seemingly inconsequential. Oranges was conceived as a short magazine piece, but thanks to his unparalleled investigative skills, became a slim, fact-filled book. As McPhee chronicles orange farmers struggling with frost and horticulturists' new breeds of citrus,oranges come to seem a microcosm of man's relationship with nature.

Like Flemish miniaturists who reveal the essence of humankind within the confines of a tiny frame, McPhee once again demonstrates that the smallest topic is replete with history, significance, and consequence. ... Read more

Reviews (12)

5-0 out of 5 stars Favorite McPhee
Oranges was my first and remains my most favorite McPhee book! I have always been a fan of non-books: dictionaries, almanacs, encyclopedia. So, McPhee's Oranges certainly resonated with me. He is one of the few authors of non-fiction who writes beautifully - even his lists are fantastic. Oranges shows in a succinct format the beauty and creativity possible in natural history writing, especially when nature is so entertwined with culture. I have recommended Oranges to my friends and colleagues who like natural history, food, and/or poetry.

Oranges is a must-read. If you enjoy it, follow up with any of McPhee's other books.

4-0 out of 5 stars Refreshing, full of surprises
I read this book based on the other glowing Amazon recommendations and my past experiences with John McPhee. I got everything I expected, and then some.

Like many of his books, McPhee succeeds in distilling somtimes complex--seemingly dry--concepts (tree grafting, juice concentration, etc.) into fascinating subjects. Who would have thought that a book about oranges would be a page-turner?!

This is a slim volume (I read it in two sittings), and one worth reading. Indeed, you'll never drink your morning OJ quite the same way agian.

5-0 out of 5 stars A Book I Find Myself Returning To Again and Again.
I find myself reading this book over and over. Of the several McPhee books I own, this is my favorite. I jsut wish it had more material on blood oranges! I love blood oranges and can relate to McPhee's comments on how they scare some Americans. Every time I eat one in public I get questions about their color, but most people refuse to even try them. Their loss!
The book is fascinating, but dated. Nowadays it is easy to find orange juice that is not from concentrate. That aside, the book is wonderfully informative and will tell you more about oranges than you thought possible. Beautifully written and engaging, I have given it to several of my friends, who love it.

5-0 out of 5 stars The best darn book about oranges you'll ever read!
I received this book after hearing about it for a few months at my BOOKCROSSING.COM meetup. Two other members were going on and on about how they couldn't put this book about oranges *down*. I snatched it up as soon as they brought a copy to the meeting.

I was hooked from the first page! Not only myself but my mom..then sister.. then boyfriend. We had to get mom her own copy!

This is a book I'll recommend over and over. A definite "must read".

5-0 out of 5 stars Good & good for you
Every time someone asks me about John McPhee (I am, I admit a total fan) I find myself saying "Look, Here is a guy who can take a subject like, say ORANGES, and make it fascinating." This is the book where he does just that. I gather that ORANGES started out as a short magazine piece & like so many of McPhee's books became an obsession. Here we can get the history, the ecology, the landscape of orange groves along with discussions of the effects of oranges and orange growing on both the culture and the surroundings, all in McPhee's eminently readable prose. This is a fast read about a subject that you probably haven't though much about, but you will walk away from this book not only better informed about the fruit but also taken with the infinite possibility of the wonder that can be found in what seem to be every-day things. ... Read more

162. Cooking Without Milk: Milk-Free and Lactose-Free Recipes
by Florence E. Schroeder
list price: $16.95
our price: $11.87
(price subject to change: see help)
Asin: 1581823096
Catlog: Book (2002-10-01)
Publisher: Cumberland House Publishing
Sales Rank: 30978
Average Customer Review: 5 out of 5 stars
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Book Description

Cooking Without Milk is a straightforward, commonsense cookbook for the 50 million people in America who have milk or lactose intolerances or allergies. Unlike most of the current milk-free cookbooks that are free of lactose but not necessarily of milk, Cooking Without Milk is completely milk-free, with more than 550 recipes and variations of the foods people eat regularly with ingredients found in most grocery stores today. Many current milk-free cookbooks assume that lactose is the only problem ingredient in milk, require ingredients that are hard to find, and presume that cooks are mainly interested in making gourmet, time-consuming dishes. Cooking Without Milk, however, assumes that most people who cook milk-free don’t want to spend a lot of time in the kitchen. Cooking is not their only pastime. Cooking Without Milk includes a wide range of recipes— main dishes, vegetables, soups, sandwiches, egg dishes, breads, deserts, beverages, and sauces, gravies, and glazes. Also included are guides to the role of milk and milk products in diet, high-lactose foods to avoid, a guide to calcium and calcium-rich foods, and other useful information for those who cannot consume milk. The author also suggests ways in which to determine one’s level of milk intolerance, how to live comfortably while avoiding milk, eating in restaurants, accepting invitations that involve meals, milk products in medications, knowing how to find hidden milk in the ingredients of everyday foods, what to be careful about when buying from an in-store deli, and a list of Web sites for those who want to research milk intolerance for themselves. ... Read more

Reviews (1)

5-0 out of 5 stars Very Helpful
I do not cook milk free at my home, but have relatives that cannot tolerate milk (of any kind) in their diet. This book has common sense information and ideas that are extremely helpful for creating meals without milk (even a Thanksgiving dinner). The format of the book is easy to use and sprinkled with ideas and tips. A good basic cookbook for anyone as the recipes can be adapted for use with milk also. ... Read more

163. Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World's Finest Chefs
by James O. Fraioli
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 159543061X
Catlog: Book (2005-03-30)
Publisher: Willow Creek Press
Sales Rank: 169220
Average Customer Review: 5.0 out of 5 stars
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Reviews (2)

5-0 out of 5 stars The love of food
Ocean Friendly Cuisine is a great overview of fresh and saltwater bounty that can be enjoyed without the descimation of a species. The recipes reflect the inspirations of a lot of good chefs and organizations that quite simply love to cook and to present a variety of seafood that reflects the complexity of what is fish and shellfish. It's important to free ourselves from sinking into a culinary sameness that seeks to destroy specific species of fish such as the Orange Roughy, Chilean "Sea bass" not a bass, Red Snapper, Black Grouper, Atlantic halibut, bluefin tuna and wild abalone to name a few. This cookbook shows the way.
There are more fish in the sea than we are usually exposed to and the insights of this book, the Montery Aquarium, Seafood Choices Alliance, Sea Web and the chefs and restaurants involved in this effort go a long way to show how great the underutilized seafoods are today. I am lucky enough to have recipe included in this book, and can attest that the recipes represent the best of contemporary cuisine, cuisine well worth cooking both at home and professionally. If we shop wisely and dine with attention to the details of sustainable seafood then we can make a mark on making this a better world through taste and farming/fishing. As M. Cousteau tells us in the forward, seafood is our last hunted species commercially sold in markets and restaurants and we should respect the life cycle of our greatest food.

To J. Fraioli's credit he brings it all togther. There are so many flavors and textures in so many different seafoods that it is amazing how cooks are lured into preparing the same fish over and over, and Ocean Friendly Cuisine joins the ranks of interesting and easy to use books that inform, teach, show, and lead the cook towards being better at cooking and at being a part of the world. Tilapia, trout, farmed abalone, PEI mussels, wild coho/chinook/silverbrite/sockeye salmon, Opah, trevally, blue crab, stone crab, farmed oysters, clams, striped bass, white bass, octopus, sea urchin sablefish,white sturgeon (farmed), wahoo/ono, and this is just to name a few, a few who each have a distinct flavor and texture all it's own. The book has ample illustrations to show how beautiful fresh seafood looks. Ocean Friendly Cuisine explores the suggested seafood and shows how to ask questions when you shop either in the International markets, by purveyor, butcher shop, grocery store, or online for the best possible fish of the day. We should always be able to have a true fresh fish of the day, and by respecting what is sustainable this will always be possible.

5-0 out of 5 stars Love to Cook
This is a beauiful and informative book with scrumptious recipes.
It gives detailed information on sustainable seafood and offers insights into eating choices that are environmentally friendly.Packed with exquisite photographs and high quality recipes, this book is a must for any seafood lover. ... Read more

164. Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game
by Monte Burch
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1585742309
Catlog: Book (2001-07-01)
Publisher: The Lyons Press
Sales Rank: 42649
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Book Description

Here is a how-to book that shows how to bring small game from field to table.

To a hunter, nothing beats the savory taste of properly dressed, butchered, and prepared game. With step-by-step instructions and illustrations, Monte Burch passes down the wisdom of his practical experience and explains how to field dress and butcher small game in order to prepare and preserve it for cooking or storage.

This thorough guide demonstrates the techniques required for processing small game; the fundamental butchering skills; the basic cooking methods; and essential steps. A guide to the tools and equipment you'll need to get started is provided. Burch even shares some of his favorite game recipes-hearty Hasenpfeffer is a true classic! ... Read more

165. Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
by Susan Mahnke Peery, Charles G. Reavis
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 158017471X
Catlog: Book (2003-01-01)
Publisher: Storey Books
Sales Rank: 4873
Average Customer Review: 4 out of 5 stars
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Book Description

HOME SAUSAGE MAKING is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; Italian Cotechino and Luganega; Polish Fresh and Smoked Kielbasa; and Spanish-Style Chorizo, Potatis Korv (Swedish Potato Sausage), Kosher Salami, and Czech Yirtrnicky. On top of all the meat varieties, there is an entirely new section on vegetarian sausage options. ... Read more

Reviews (3)

3-0 out of 5 stars Good Coaching, weak sausage
I've had this book for a while now, and have made a few different sausage recipes from it. First off, the book is very good on encouraging readers to try making their own sausages, and it gives a lot of detail on what's involved in the process for various styles of sausage (smoked, loose, dried, links, etc.). The information about dealing with casings was right on the money and very easy to follow--I'm not sure I'd have gotten the good results I have without this particular section. Overall, the instructions are very clear, accurate, and really encouraging and helpful for beginners.

Unfortunately, this is kind of where the good news ends. So far, I've found the recipes to be kind of wanting. They're clever, and it's a comprehensive selection of sausages, but all the ones I've made have been pretty weakly spiced. I'm not talking about them not being hot enough--I like spicy food, but I don't think everything needs to be spicy--I'm talking about not having sufficient quantities of spices. For example, the bratwurst I made from their recipe didn't taste much like anything except meat. This is a fairly subtle sausage at the best of times, but as recommended in the book it's flavorless.

I have consistently found that I need to greatly increase the amount of spices in the sausages beyond what the recipes call for to get a flavor that seems appropriate. I'm a serious and very experienced cook, so I don't think it's a problem on my end. But your mileage may vary.

With that said, though, I still can recommend the book as a good starter into the concepts and techniques of sausage making. Would I buy it again? Maybe not. Will I refer to it again now that I have it? Definitely--on the technical side, it won't steer you wrong, and it's very user-friendly.

4-0 out of 5 stars a really helpful guide
I bought this book because I wanted an introduction to sausage making, something that I didn't know much about and very much wanted to learn how to do. I haven't tried any of the recipes yet, ( I just got the book a few hours ago ) but I am already really glad I chose this book. Not only are there a lot of recipes for various sausages, both fresh and smoked, there is also a lot of basic sausage-making information perfect for a beginner like myself. There are some great sounding recipes (including how to make your own salami, pepperoni and hot dogs)as well as recipes for dishes that use your homemade sausage.

The only thing that is missing from this book is a more detailed discussion of the various sausage casings available and how to store and use them. All the recipes use natural hog casings (intestines).

This is an excellent introduction to sausage making. It has tips on technique, ingredients and equipment and is also chock full of recipes, many of which have been geared to the production of "healthy" product--including sections on fish and poultry. It's only weakness is that it doesn't discuss any particular topic in great depth--but that can (most likely) be forgiven in a text designed to be an introduction, albeit a complete one. If you're going to make sausage on an occasional basis, this would be an excellent book to have as your only text on sausage making. ... Read more

166. Napa Stories : Profiles, Reflections, and Recipes from the NapaValley
by Chiarello Michael
list price: $50.00
our price: $31.50
(price subject to change: see help)
Asin: 1584791160
Catlog: Book (2001-09-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 36470
Average Customer Review: 5 out of 5 stars
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The Napa Valley is justly famed for its winemaking. It's also home to the people responsible for that reputation, prominent vintners like Mondavi and Duckhorn, as well as lesser-known wine stars including Larry Turley and Tony Soter. Michael Chiarello's Napa Stories, written with Janet Fletcher, profiles these and others whose lives are intimately entwined with Napa wine production and enjoyment. A Valley resident for 15 years, Chiarello knows many of his subjects personally, and has also cooked for many of them at his award-winning restaurant in St. Helena, Tra Vigne. This personal involvement gives his book's narrative immediacy; his cooking savvy results in the book's selection of delicious, accessible valley recipes, such as Roast Chicken with Fennel and Cheese, Grilled Lamb Loins with Napa Cabernet, and Bing Cherry Compote with Basil Gelato.

The book is organized around the illustrated profiles; in addition, Chiarello provides fascinating vignettes, such as Right Grape, Right Place; Napa Cheese; and Napa Wine, that elucidate the winemaking process (touching on such matters as varietal planting, fermentation, and blending) or celebrate the relationship of Napa food and wine. The Valley's compelling beauty and multicultural richness are captured in 150 color photos, which also depict the dishes in all their savor. With a resource list for authentic Napa Valley products, the book is an intimate blend of personal and territorial history--telling visual depictions, good food, and, of course, good wine. --Arthur Boehm ... Read more

Reviews (4)

5-0 out of 5 stars The Perfect Big Coffee Table Book!
Frankly, this book cost more than I usually pay for a bottle of wine. If this book were a bottle of wine, I would buy a case of it and share it with my very best friends. After savoring this classy book the wine you experience will never be the same.

Even though Steven Rothfeld's photographs of the Napa Valley and Chef Michael Chiarello's gorgeous presentation of some outstanding cuisine are very pleasing to the eye, the most impressive thing about this book is the history of Napa Valley that unfolds between the photographs.

This book is a beautiful seminar on how amazing it is that you can actually buy so many good bottles of wine. Although I have been to Napa Valley on several occasions and have taken more than a few tours through the various wineries, I did not fully appreciate all that is involved in making a good vintage.

The history of this famous valley and the many trials and tribulations of the wine makers along with the fickle role of Nature that goes into that bottle of wine you just uncorked will make that first sip a lot more meaningful.

5-0 out of 5 stars Just Wonderful
This book is an absolute delight. The sheer intimacy of the stories make you feel like an insider, and it provides an insight to the pioneering spirit that has created an industry. I was completely (and very pleasantly) unprepared for how much I enjoyed this book. It is truly a treasure.

5-0 out of 5 stars The Real Napa
This book is amazing. The stories told by the families are so rich and real that one truly begins to understand why the Napa Valley is so special. Michael Chiarello really does such a nice job with the families in the style and respect he shows (just as I have seen in his Tra Vigne Cookbook, and his PBS shows - Season by Season, and Michael Chiarello's Napa). The photography really brings one right into parts of the Napa Valley that have only been known previously by the people that live there. The recipes are so special too, as they come from the kitchens of these families and from Chiarello. This is simply the best book ever on this very special and beautiful place...America's Tuscany.

5-0 out of 5 stars Beautiful photos, moving stories of Napa
The perfect compliment to a great Zin! Passionate and personal accounts of what moved some of the most interesting vintners to create great wines and how they celebrated their accomplishments. Unlike any book I've seen on the Napa Valley, and Michael brings alive the stories and traditions that make this place unique! ... Read more

167. The Berry Bible : With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries
by Janie Hibler
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0060085487
Catlog: Book (2004-04-01)
Publisher: Morrow Cookbooks
Sales Rank: 70001
Average Customer Review: 5 out of 5 stars
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Delicious, good for us, but underrepresented on our tables, berries are one of nature's greatest gifts. Amending our lack of berry-smarts, Janie Hibler's The Berry Bible presents a definitive guide, with over 200 recipes using cultivated, wild, fresh, and frozen berries--from well-known types such as blueberries and raspberries (and their related varieties), to lesser known kinds, like the cloudberry and manzanita, and apple-like fruit enjoyed traditionally by Native Americans. The recipes cover a wide range of easily produced dishes, such as Morning Glory Muffins with Blackberries and Pork Tenderloin Salad with Warm Strawberry Dressing, and also include formulas for smoothies, cocktails, condiments like chutney, and homemade berry liqueurs such as Madame Rose Blan'’s Crème de Cassis. What makes the book a particularly valuable kitchen resource, however, is Hibler's A to Z berry encyclopedia, a section that, in addition to providing nomenclature, history, habitat, and classification information, also offers picking, buying, storing, and cooking advice. Accompanying the descriptions are pages of color photos that further aid in berry identification, a gift to those who like to gather their own. --Arthur Boehm ... Read more

Reviews (3)

5-0 out of 5 stars Key To Using This Good-For-You Food
I have always been a devotee of berries out of hand, but because I love them so much they rarely survive long enough to make it into my cooking. The Berry Bible may change that. If you want erudition on the berry world, look no further. The health benefits of berries take center stage, and then, straight on, "The A-To-Z Berry Encyclopedia" covers this planet's offerings, from scientific nomenclature to where each berry variety is grown commercially, to picking and storage notes. The color insert of photos of berry varieties is meticulous. The recipe sections--the bulk of the book--are well organized and clearly written. There's an excellent section on "Putting Berries By" for those of you with extra berries you don't want to gobble up just yet; preserves and jellies are covered as you'd expect, but you can also try your hand at "Raspberry Pastilles" if candy-making inspires you. The book has something for everyone, but above all, it treats berries with reverence. It is as complete as any book that claims to be a "Bible" should be.

Food writer Elliot Essman's other reviews and food articles are available at

5-0 out of 5 stars Tremendously Useful Book on Very Important Food
Thirty-five years ago 'The Berry Bible' by Janie Hibler may have attracted a place in a relatively small market of hippies, vegetarians, and Pacific Northwest berry boosters. Today, I suspect the book will and should attract a lot more attention with the discovery and publicizing of the health benefits of all berries, specifically cranberries and blueberries.

Even though I easily qualify as a 'cookbook collector', I have never given much thought to what constitutes a good book for a cookbook collection, as my primary objective in acquiring cookbooks is to review them. But, this book easily qualifies as a paradigm for an excellent member of a cookbook collection. The two most interesting types of volumes in cookbook collections, I think, would be books on specific regions such as Provence, Tuscany, Mexico, and The Philippines and books on specific ingredients such as potatoes, duck, salmon, and eggs.

So, once we start collecting books on ingredients, what should they include? The most obvious answer is recipes. For these, a book on berries has much more to offer than a book on eggs or potatoes since, aside from the relatively small variations between starchy and waxy potatoes, there is not much to tell about how to make the best use of different varieties. There is also not much room to capitalize on recipes that can serve many purposes by being a stage for a wide variety of color, species, and cultivar of product. A good berry recipe can give you recipes for muffin, scone, tart, coulis, or smoothie for blackberries, raspberries, and mulberries in one fell swoop. To this end, the book contains recipes for:

Coolers, Cocktails, Smoothies, and other Drinks
Soups and Salads
Main Courses
Putting Berries By (jams, jellies, and preserves)
Ice Creams, Sorbets, and Other Frozen Treats
Pies, Tarts, Cobblers, and Such
Pastries, Puddings, and Other Sweet Treats

If the book did no more than this, it would be worth its reasonable $30 list price, but it does do much more.

The intellectually most attractive feature of the book is 'The A-to-Z Berry Encyclopedia'. It is a revelation to see how widely dispersed in the plant kingdom the main types of berries are, and yet, how closely related other berries with distinct names actually are. I was really surprised to discover that the boysenberry is not only related to the blackberry, it IS a blackberry, simply a specially named humanly developed cultivar of naturally occurring blackberries. Another interesting aspect is distinction between two or three different species with the same common name. Both blueberries and cranberries have lowbush and highbush varieties with markedly different geographic ranges and different commercial importance. The blueberry in your local megamart will almost invariably be the highbush species, unless you happen to live in northern New England, where you may have access to Maine lowbush blueberries. Those little blue beauties you see being gathered in Maine on the Food Network are not the same as what you see in your 'Super Fresh' produce department.

All this babble about species and cultivars has an important message for you, the consumer. If you want your local market to carry good stuff, the author recommends you find out from what cultivar a good batch of berries was picked, and ask for those berries in preference to inferior berries laid out on other occasions.

The berry encyclopedia has much other useful and interesting information. The common name is useful if you happen to be reading foreign cookbooks, even those written in English, and run across an unusual name. The scientific classification shows who is related to whom. It turns out that many berries, especially the blackberry and raspberry clans are closely related to roses. Figure they had to get those thorns from someone in their family. The habitat and distribution section will give you a really good idea of which species and cultivars you may find in a true 'local sources' farmers market. The history is interesting, if for nothing else than to show that berry fruits, barks, and leaves have been used as medicines since the time the Greeks started writing about their tummy aches. 'Where They Are Grown Commercially' will give you a good idea of how fresh your megamart produce may be, if it is in season locally. 'How to Pick' is essential if you are playing hunter-gatherer. The most common advice is to pick berries in the early morning, before the sun has warmed them up. 'How To Buy' is for the us urbanites who do our gathering at SuperFresh. The more important types of berries such as blackberries and raspberries have a sidebar describing the various commercially available varieties.

The book ends with a list of web sites I truly believe you would not find by yourself. Most are of commercial booster groups and academic or state organizations dedicated to studying berry culture.

The very last section is an excellent little bibliography. You have to love a book that cites both Elizabeth David and the Ukrainian Women's Association of Canada, with a stop at 'Leaves in Myth, Magic, and Medicine' along the way.

This is my kind of book. Even if you never want to but blackberries in your barbecue sauce or abandon your Bernard Clayton book on breadmaking, this book will reward you. If it does not, you should find a way to make berries a more important part of your life. They are that important nutroceutically. There, the book will even expand your vocabulary.

Highly recommended for understanding, buying, and using berries for enjoyment and health.

5-0 out of 5 stars A Berry Beautiful Book!
This beautiful book has everything going for it and tells you everything you ever wanted or needed to know about berries. Ms. Hibler discusses in great detail 35 or 40 berries-- many of which I was not familiar with-- along with color photographs of twice that many. About each berry she discusses their common names, scientific classification, habitat, history, where they are grown commercially, how to pick them, how to buy them, how to store them, along with notes for the cook. On cranberries she tells the cook: "Think of them as the lemons of the berry world. Their tartness acts as a flavor enhancer when they are mixed with other fruits or berries, bringing out the best in both." On blueberries: "They are good mixed with other fruits and nuts, especially almonds."

In the author's introduction she discusses the current problems consumers face in the market. Although berries are now available the year round, we have sacrificed quality for quantity. (Do you ever wonder how growers get those tasteless strawberries bigger than a baby's fist?) She points out that many berries are picked while green and will never taste right when they do ripen. She further states that if we are willing to pay more for good berries for a shorter length of time in the market, that the sellers will do what is necessary to sell berries. But it is left up to the consumer to alleviate the problem.

Ms. Hibler covers utensils, cream, dried berries, washing berries, etc., in a chapter she calls "Berry Basics." Then the recipes follow. The author says she has been collecting berry recipes for years; there are 175 here, according to the book cover: drinks, breads, soups and salads, main courses, sauces, preserving berries, ice cream and other frozen treats, pies, tarts, cobblers, cakes, pastries and puddings. What is so amazing about these recipes is that with the exception of strawberry shortcake, we don't see the ones often repeated in previously published cookbooks: blueberry muffins, berry cheesecakes, cranberry bread, etc. (The strawberry shortcake is from the 1963 MCCALL'S COOKBOOK. Ms. Hibler says it is the best ever and recommends adding blueberries for a patriotic recipe for July 4.) While I'm a basic blueberry, blackberry, raspberry and strawberry person, if your tastes go to the exotic, both in berry and recipe, you won't be disappointed. Try Mahaw Jelly or Marionberry Streusel Tart, for example. Some of the recipes that jumped out at me that I want to try are Madame Rose Blanc's Creme de Cassis, (so we can make wonderful kirs) Fozen Srawberry Yourt, Fresh Raspberry Tart, and Lemon Curd Cake.

Two final notes: Ms. Hibler reminds us that eating berries is good for our health and gives us a great quote about cookbooks from Joseph Conrad: "Its object [a cookbook] can conceivably be no other than to increase the happiness of mankind." Certainly that can be said of THE BERRY BIBLE, destined to become the book on berries by which others will be judged. ... Read more

168. Ice Cream and Iced Desserts: Over 150 Irresistible Ice Cream Treats-From Classic Vanilla to Elegant Bombes and Terrines
by Joanna Farrow, Sara Lewis, Gus Filgate
list price: $35.00
our price: $35.00
(price subject to change: see help)
Asin: 0754805026
Catlog: Book (2000-06-01)
Publisher: Lorenz Books
Sales Rank: 70756
Average Customer Review: 5 out of 5 stars
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Reviews (2)

5-0 out of 5 stars Awesome Ice Cream Book
Wow, this book is totally beautiful. There is a wide range of recipes from simple and basic to complex and decandent. There's basic ice creams, such as coffee and choclate ripple; sorbets and granitas; and various other cold desserts such as strawberry semi-freddo (partially frozen dessert). There is also a good section on garnishing and in one recipe you make a frozen ice bowl with roses in it (look at the cover). All of the instructions are very simple, they include pictures and they are done step-by-step. You can get this book just for the scrumptious looking pictures or if you are looking for a book that will help you impress guests on a warm day,this is it!

5-0 out of 5 stars Lots of wonderful things to do with your ice cream machine
I found this book while browsing the ice cream cookbooks looking for a coconut ice cream recipe and was really impressed with their recipe (nice and tangy with lime juice). This book has lots of interesting recipes for ice creams and iced desserts which go beyond the average ice cream you find in the dairy section such as sorbets, pies, parfaits, tortes, brulees. I like the fact that they have instructions for making Kulfee (Indian Ice Cream) in an ice cream machine (the recipes are geared for the average ice cream machine). The instructions are accompanied with pictures of how to do it for those of us who are cooking "impaired." There are lots of other bits of ice cream history and other facts which will help you make some very wonderful ice desserts. This book is defintely worth the money! ... Read more

169. Asian Noodles : 75 Dishes To Twirl, Slurp, And Savor
by Nina Simonds
list price: $23.95
our price: $16.77
(price subject to change: see help)
Asin: 0688131344
Catlog: Book (1997-01-15)
Publisher: Morrow Cookbooks
Sales Rank: 36745
Average Customer Review: 4.67 out of 5 stars
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Udon, ramen, pho, pad thai -- there's a seemingly endless array of Asian noodle dishes that have found a very comfortable niche in Western foodie culture. And for good reason:they're nutritious, inexpensive, and darn tasty.Now Nina Simonds, Chinese scholar and author of China Express and Classic Chinese Cuisine, shows how to make them beautiful as well. ... Read more

Reviews (21)

5-0 out of 5 stars A great, quick-cook cookbook
It's not the exact thing you'd get in an Asian restaurant, but who cares? These are great, very simple recipes. You'll need some of the Asian cooking basics (fish sauce, chili sauce, rice vinegar) and occasionally a few more exotic things, but, if you're cooking Asian, you've probably got most of these things in your cupboard already.

My wife and I absolutely love Asian cooking but we both work full-time, so it's sometime hard to find the time to cook good stuff. This cookbook is full of wonderful, flavorful recipes that don't take too long to make.

The sauces section in the back of the book is more than worth having this. We make the sauces, keep them in the fridge, and just put them over rice for lunch or dinner. Great, great stuff.

5-0 out of 5 stars A winning noodle!
I love this cookbook! Noodle basics and Using the Noodles provide an excellent background in the selection and preparation of the huge variety of Asian noodles available. The recipes are well written, easy to follow and the results are excellent! Once you master basics of her sauces, it's very easy to improvise and make delicious meals with just about anything you have in the refrigerator.
Favorites dishes include: Chicken Noodle Satay, Seafood Hot Pot, Grilled Pork with Rice Stick Noodles, Curried Coconut Shrimp on Rice Noodles, Spicy Beef Janataboon. Least favorite: Pad Thai.

5-0 out of 5 stars Beautiful book!
This is an amazing cookbook! It is filled with beautiful pictures. The background information at the beginning of the book is very helpful for finding obscure ingredients or reasonable substitutions for them. The actual recipes are written concisely and thoroughly. I have made a number of the dishes and they have turned out beautifully.

5-0 out of 5 stars Well written, well photographed, great food...
I purchased this book several years ago for the sheer pleasure of viewing the lush photography. In addition to this attribute, the recipes are simple, well written and delicious. I am fortunate to live very close to Boston's Chinatown, so have access to several Asian grocers, but have found almost every ingredient called for in this book in a traditional grocery.

Originally from the mid-west, where this type of cuisine is unheard of or done badly, this was my introduction to cooking in the Asian style. I continue to come back to this book again and again. I second the opinion of a previous reviewer regarding the sauce and marinade section at the end. Fabulous.

If you are interested in created delicious, simple Asian dishes, and are unfamiliar with the cuisine, this is an excellent choice.

4-0 out of 5 stars Reminds Me of Some of My Old Girlfriends...
Ol' Dipper used to serve in the Navy. I was stationed at Atsugi in Japan and developed quite a taste for Asian delicacies. And food too! That's part of how I got as big in the belly as I am now (of course all that Asahi didn't help either!). I bought this tome to tasty pasta because the title reminded me no end of my favorite squeeze over there. Humorously enough, her initials were MSG. That always made me laugh. Yes, yes! "Deliciously Simple Dishes to Twirl, Slurp, and Savor"! Ol' Dipper was in fact one savoring sailor with Sweet Mikasa! This is really quite a fine book. Many of the recipes remind me in more ways than one of the tastiest delights known to Old Honshu! Buy it and try it! You will love it! ... Read more

170. Home Book of Smoke Cooking: Meat, Fish & Game
by Jack & Hull, Raymond Sleight
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0811721957
Catlog: Book (1982-07-01)
Publisher: Stackpole Books
Sales Rank: 42116
Average Customer Review: 3.25 out of 5 stars
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Reviews (4)

4-0 out of 5 stars My Old Buddy
I purchased this book WAY back in the late 70's when I was a meat smoking fool. Many years have past since those smoky days and now I find that I'm back at it again. (Smoking meat that is)Sadly my old copy of this book did not withstand the rigors of time...May it RIP! I was THRILLED when I found my old trusted friend listed here on Amazon.

This is a GREAT book if you're just starting or if you've been doing the smoking thing for years. You get recipes for different kinds of brines, seasonings, basting techniques and just about anything else you'll need to know for smoking.

This is a MUST HAVE book IMO! You can't beat the detailed in depth instructions on how to smoke and cure just about anything. I'm glad to see that after all those years this book is still right on top, this speaks volumes of how good a book it really is.


4-0 out of 5 stars Useful Smoking Advice
This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.

3-0 out of 5 stars An old but good reference book.
I've owned this book since 1972, then gave it to a friend. Now ordering another. Excellent fish brine! Unfortunately there is no index and a confusing "table of contents" but after I've brined and smoked over 1000 lbs of salmon/stugeon with rave reviews I would say it is a book worth the cost. A great seasoned salt recipe is also included.

2-0 out of 5 stars Good on process, low on recipe's
The book covers the process of smoking well. Good information on brining, sausage making, and processing smoked foods is provided. It lacks fundamental data such as internal temperatures of smoke cook meats. A few recipes are presented, but this is not a cookbook. ... Read more

by Bernard Clayton
list price: $22.00
our price: $14.96
(price subject to change: see help)
Asin: 068481174X
Catlog: Book (1995-09-01)
Publisher: Simon & Schuster
Sales Rank: 15480
Average Customer Review: 4.81 out of 5 stars
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In the 1970s, Bernard Clayton's The Complete Book of Breads became the bible for bread bakers everywhere. In the years since its publication, however, new equipment such as dough-mixing attachments and food processors, and new products such as fast-acting yeast and specialty bread flour, have revolutionized the kitchen. A new era requires a new book, and Bernard Clayton has obliged with his New Complete Book of Breads. Here you'll find 200 of Clayton's original recipes from his earlier book, all revised with modern equipment and products in mind. In addition, Clayton includes 100 new recipes gathered during the course of his research and travels as well as his interactions with friends and readers. Whether you're hungry for breads, rolls, muffins, popovers, seasonal favorites, or exotic delights destined to become favorites, you'll find them all in the New Complete Book of Breads. ... Read more

Reviews (21)

4-0 out of 5 stars The "bread bible" in my kitchen, but not my favorite
I should have a kind of loyalty to Bernard Clayton, Jr.'s bread book. It's big, it's complete and it has just about any bread including crackers. (Like author Clayton, I love crackers.) But recent bread books,especially those artisan books, surpass The "New Complete Book of Breads" for getting that European effect, especially for free-form wheat breads like ciabatta and Tuscan bread.

However, this book shines for the American kitchen, in which you might not be using all the latest gadgets or have re-created a stone hearth. The recipes work well with the flours available in the grocery store and health food store, whereas you might need to mail order high-ash French-style flours from catalogs if you are working towards artisan breads.

The section on holiday breads like Panettone, Pandoro, challah and stollen are especially good. There is a Finnish bread that I especially admire.

So I find I still pull this book off the shelf when I want to make good bread, but don't want to agonize over getting crackly crusts, gel-like crumb or other artisan features of specialty breads. Easy, reliable and plenty of variety here.

5-0 out of 5 stars The ultimate cookbook for from-scratch bread bakers
I recently told someone I bake all our bread from scratch--no bread machine for me. He looked at me in amazement and asked, "Then how do you do it?!" "Just the way your grandmother did," I told him. With Bernard Clayton's New Complete Book of Breads, anyone can bake flawless loaves of bread. Clayton has thought of everything, from explaining the many different types of flours and their differing attributes to formatting every recipe for hand mixing, electric mixer and food processor. I was given a recipe for Irish soda bread that listed the ingredients by weight, not volume, and Clayton even has a conversion table. I have made his recipe for Rudi's stone-ground wheat bread every week since I bought the book; the bread is so wonderful, my husband and I are addicted to it. But I have made perhaps ten other bread recipes, and without exception they have been delicious and professional looking. Clayton doesn't resort to tricks but uses techniques that are guaranteed to produce perfect results. I find the process of bread baking exhilarating: by mixing a few simple ingredients together I produce a living, changing dough that appeals to every sense: the resilience of the dough as I knead it, the excitement of seeing the dough rising in the bowl, the irresistible smell of the loaves as they bake, the crunch of the crust--and the taste of a fresh chunk of bread, hot from the oven, that makes me weak-kneed with pleasure every time. From flat breads to quick breads to pizza doughs to every variety of yeast bread, Bernard Clayton's New Complete Book of Breads will never let you down. How could it? Your spirits will rise along with your bread.

5-0 out of 5 stars Lots of Easy Bread Recipes for the Rest of Us.
The subject of bread baking seems to attract large, authoritative titled books, as this is the third 400 or more page book on bread which claims to be either complete or a bible. As the other two books (both entitled 'The Bread Bible' by Beth Hensperger and Rose Levy Beranbaum) were published in the last five years and Mr. Clayton's first edition of his book was published thirty years ago, Bernard Clayton has a distinct claim to have commanded this cookbook niche for the longest time, thereby having ample opportunity to correct, improve, and augment. From the author's new introduction, I see he has been doing that faithfully for the last thirty years.

In a sense, Mr. Clayton is very old school, as he was in a position to consult not only with Julia Child, but also with Craig Claiborne and James Beard, both of which have left us for tables on high. The augmentation of thirty years' effort gives us a volume which weighs in at 685 pages at an exceedingly reasonable $35. Kudos to Simon and Shuster for giving the volume the price of most cookbooks which rarely exceed 300 pages.

While Mr. Clayton arose from an 'old school' background, the general technique behind his bread recipes is very modern and will be very welcome to the inexperienced home baker. The heart of his technique for yeast breads is to use the newest incarnation of commercial yeast, typically called 'Rapid Rise'. I believe this yeast was specifically developed to work with bread machines. The fact that 'Rapid Rise' yeast can be added to dry ingredients without being proofed in warm water and sugar or flour is what distinguishes it from the older 'Active Dry' yeast from producers like Red Star and Fleishmans. Virtually every yeast based recipe in the book mixes the yeast with dry ingredients and starts with water at 120 degrees Fahrenheit rather than blooming the yeast in water at about 105 degrees Fahrenheit.

The very best thing about Mr. Clayton's book in comparison to it's closest competitor, 'The Bread Bible' by Rose Levy Beranbaum is the fact that Mr. Clayton makes a point of showing you how bread baking can not only be easy, but it can be relatively easy with an incredibly wide range of historically and ethnically interesting breads made with manual kneading, bread machine, stand mixer, and food processor. After reading books by such hyper fussy bakers such as Beranbaum, Silverton, and Reinhart, this is a real revelation. The second best thing about this book is revealed in the title. This is a complete book of BREADS. Note the plural. The most important aspect of the book is that it presents, in depth, recipes for twenty-four different types of breads, including many ethnic favorites. I found, for example, a recipe for the Russian Easter bread, Kulich, a close cousin to the local Lehigh Valley favorite, Paska from the Ukraine. None of the other encyclopedic approaches to bread included this recipe. However, I did recently find it and the true Ukrainian recipe in the new book 'Celebration Breads' by Betsy Oppenneer.

The great thing about this variety is that it gives pretty complete coverage to all special needs, such as those who need a gluten-free bread, those who need a yeast-free bread (and are tired of Irish Soda Bread), and those who want healthy, whole grain bread recipes. It even covers recipes for crackers and batter breads and baking for dogs, if you can believe that.

The most amazing thing about the subject of bread baking is that in spite of the great size of this book, it simply does not cover everything, and, what it does cover is done from what is not the only or even the best point of view. While this book does touch on breads made from starters, the book does not deal with this subject in any detail. The book does not even include the words sponge, poolish, or biga in the index. It is on this subject where Ms. Beranbaum really shines. Unlike Mr. Clayton who gives a relatively cursory introduction to the techniques of yeast bread baking, Ms. Beranbaum gives about 90 very detailed pages to the intricacies of artisinal baking with both natural and commercial yeasts. I have already noted Mr. Clayton's focus on 'Rapid Rise' yeast and it's techniques. Other writers prefer either 'Active Dry' or even moist, 'live' yeast that must be refrigerated. Other baking experts such as Peter Reinhart also make compelling arguments for very long rise times, which, in the interest of appealing to the amateur, Clayton does not discuss in depth.

If you want an exceedingly rich source of baking recipes for a very reasonable price with a very friendly voice which will make you confident that you will do well when you bake bread, this is the book for you! If you have no interest in a deep understanding of bread baking or in natural yeast techniques, you will need no other book. If your interest in baking is more professional or more in need of deeper understanding, check out Beranbaum or Reinhart's books.

Highly recommended. Makes bread baking inviting.

5-0 out of 5 stars The Complete source for baking bread. BREAD BIBLE!!
After purchasing a bread machine, and baking a few loafes, I was unhappy with the results. I decided to try baking by hand. I bought this book randomly, and I am sure glad I did.
This book is the complete book on bread making. From white breads, to whole wheat, to sweet and special breads, this is the one source for recipes.
All recipes are clearly and logically laid out, and offer instructions for food processor, stand mixer, and by hand. Mr. Clayton offers insights, reccomendations for serving and storage, and background and origin of each recipe. My favorite so far is the "Rich White Bread".
If you are new to breadmaking as I was, or are a seasoned baker looking for a treasure trove of recipes, I cannot say enough good about this book.

5-0 out of 5 stars This is quite a good book.
Before I bought this book I had only made bread once. It turned out well so I was motivated to try out more recipes. I pretty much got this book because it was one of the biggest books I could find. I find the recipes easy to understand and many have had great results. So far I have only baked one bread recipe that I would not make again. For the most part I have been able to find everything needed for these recipes. My husband and I especially like the marbled bread in the vegetable section. Even though I am far from an expert in the kitchen I have found this book very enjoyable and usefull. ... Read more

172. Everybody Loves Ice Cream: The Whole Scoop on America's Favorite Treat
by Shannon Jackson Arnold
list price: $19.99
our price: $13.99
(price subject to change: see help)
Asin: 1578601657
Catlog: Book (2004-07-23)
Publisher: Emmis Books
Sales Rank: 30154
Average Customer Review: 5 out of 5 stars
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Book Description

Three scoops, please! EVERYBODY LOVES ICE CREAM: THE WHOLE SCOOP ON AMERICA’S FAVORITE TREAT by Shannon Jackson Arnold is a travel book, a cookbook, and a pop culture history all in one. Whether you’re looking for a great ice cream stand nearby, a recipe for rocky road, or what makes an ice cream "superpremium," you’ll find it here.

Packed with more than 120 full-color nostalgic photos, 115 easy-to-fix recipes, more than 100 fun facts and 550 listings of the best ice cream parlors in the USA, this charming book is a celebration of America’s love affair with ice cream. Arnold covers everything from factory tours to making egg creams, from definitions for various frozen desserts to soda jerk jargon. It's the most complete guide to ice cream available anywhere and a must-have for any ice cream fan.

EVERYBODY LOVES ICE CREAM offers readers a "parfait" look at every aspect of this beloved dessert. Find out:

• What's the best ice cream and where to get it, across the country
• Where and how ice cream was invented
• How to prevent brain freeze
• How manufacturers make ice cream
• How you can make your own delicious ice cream (and your own toppings and fountain creations, too)
• How ice cream has played a part in American culture
• How and where to order ice cream from online micro-creameries for parties and events

Revealing ice cream’s mysterious, ancient beginnings, all the way up to our modern-day love affair with ‘boutique’ brands, freeze-dried dots, and ice cream memorabilia, EVERYBODY LOVES ICE CREAM is a mouth-watering, informative and delightful look at our favorite frozen treat. ... Read more

Reviews (6)

5-0 out of 5 stars A tasty treat for the ice cream lover in you
This book is the most comprehensive guide to ice cream. It's a history lesson, travel guide and recipe book all scooped together deliciously! I found the writing fun and engaging. Arnold brings ice cream to life in a way that had me wanting to chant "Ice cream! Ice cream! We all scream for ice cream!" Makes a great gift along with a pint of a favorite flavor. Highly recommended.

5-0 out of 5 stars Ice Cream Lovers Look No Further!
This book has it all! It's a recipe book, a travel guide, a history manual, and a fun filled fact finder for every ice cream. Easy to read and fun to flip through. Don't miss "Flavors Worth Finding," "Get Sauced," and "Phosphates Preserved: Great Ice Cream and Soda Fountain Museums." I don't know how I survived so long without this guide to my favorite food! Note to My Relatives: Expect to receive this book for all holidays in the upcoming year!

5-0 out of 5 stars I love "Everybody Loves Ice Cream"
This book combines history, recipes and the 500 of the best places around the country. Fun, informative and a great read. Arnold provides a great time for all readers. Highly recommended!

5-0 out of 5 stars Everybody Loves Everybody Loves Ice Cream
If you can only buy one book on ice cream, this is that book. The writing is excellent. Everything you need is here - history, trivia, recipes, how to make it, how to eat it, and the scoop on some of the best parlors in the nation. "ELI" is comprehensive and has just enough depth to keep you interested without bogging you down with too much detail. Let's hope this author serves us another book soon. This is a real treat.

5-0 out of 5 stars What a great history book -- about ice cream
This is not a topic that I would ordinarily have any interest in, but the author's writing style is as light and refreshing as a scoop of ice cream on a hot summer day.

I truly enjoyed the history of ice cream, beginning with the incredible lengths that people went to so they could keep their favorite dessert chilled in the old days.

The research is thorough, but it is the writing that sparkles and carries a book that even includes the top ice cream parlors in the nation and favorite recipes.

You will not be disappointed in this book. ... Read more

173. Ice Cream & Frozen Yogurt Cookbook: Enjoy Homemade Ice Creams, Frozen Yogurts, Sorbets, Sherbets, and More
by Mable Hoffman, Gar Hoffman
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 076241829X
Catlog: Book (2004-05-01)
Publisher: Running Press Book Publishers
Sales Rank: 298159
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Book Description

Why make ice cream and frozen yogurt at home when supermarkets freezer cases are full of it? This cookbook offers more than 220 delicious reasons to whip up all-natural, high quality frozen confections at a fraction of the cost of commercial products, with or without a home ice cream machine. It's a great family activity with undeniably tasty rewards, and a terrific reference for ice cream lovers. Along with low-fat frozen yogurts and indulgently rich ice creams, there are recipes for sherbets, sorbets, and sauces. Indulge in traditional Fudge Ripple Ice Cream or savor light Apple-Maple Frozen Yogurt. Try new flavors throughout the year-Kiwi Ice Cream, Heavenly Chocolate Sherbet, Honeydew Melon Ice, Cranberry-Wine Sorbet, and Peppermint Frozen Yogurt. Each new recipe includes nutritional information. An introduction explains the basic ingredients and methods, plus serving suggestions and instructions for proper storage. ... Read more

174. Making Great Cheese At Home: 30 Simple Recipes From Cheddar to Chevre
by Barbara Ciletti
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 1579902677
Catlog: Book (2001-12)
Publisher: Lark Books (NC)
Sales Rank: 56631
Average Customer Review: 4.5 out of 5 stars
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Book Description

White Goat Cheddar, Danish Blue, Stilton, Holland Gouda. If you're confident in the kitchen and crave cheese, you can learn to make it at home. Each of these 30 recipes is rated by difficulty: Easy would be the soft French cheese, Fromage Blanc; Medium, due to the handwork, patience, and time, would be Stilton; and Difficult, for those who enjoy a challenge and love puttering about the kitchen, would be Camembert, because it takes about 9 hours to complete the processes. Each recipe alerts you to the amount of time involved, and how best to store your finished cheese. You're likely to own some of the supplies and equipment required, and the recipe will alert you when a cheese requires specific products or molds, all of which are easily obtainable. So what could be better than impressing your dinner guests with homemade Feta with pita chips, or that Feta Spinach Olive Pie recipe that incorporates it!
... Read more

Reviews (2)

5-0 out of 5 stars Very good
This book shall get you started in home cheesemaking. It is well written it is clear and it has lots of beautiful pictures. It contains a little less info than the similar book authored by Carroll. Buy one or the other.

4-0 out of 5 stars GOOD GUIDE TO CHEEZIE TIMES
GOT THIS AS A GIFT FOR MY MOM GREAT BOOK!! good illustrations and realistic recipies. great photos and sources for products needed to make the cheese. Some cheeses need equipment most don't. Very reasonably priced for the information contained in the book.probably the best of amazons suggested cheese books{I bought two} OK time to cut some cheese ... Read more

175. The New American Cheese
by Laura Werlin
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 1556709900
Catlog: Book (2000-04-15)
Publisher: Stewart, Tabori and Chang
Sales Rank: 174115
Average Customer Review: 5 out of 5 stars
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Laura Werlin's The New American Cheese isn't just a beautiful and informative book, it's an important resource that, by profiling more than 50 cheese makers in all parts of the U.S., formally welcomes a whole new era of artisanal cheese production in America. More varieties of high-quality, locally made cheeses are available to more people in more parts of the country than at any other time in U.S. history--and, fortunately, the situation is only going to get better. Werlin divides her book into two parts, the basics and the specifics. "All About Cheese" takes the reader through the evolution of cheese making in America: how cheese is made; the health factors; how to taste, buy, and store cheese; how to serve cheese alone and with wine; and how to cook with cheese. Then she gets specific. "Recipes and Profiles" glides between a deep appreciation of the people producing these new cheeses, the cheeses themselves, and the ways these cheeses can be best appreciated as starters and appetizers, in pizzas, pastas, and risottos, and as part of main courses, side dishes, and dessert. The recipe section entitled "Cheese Classics" offers, of course, an irresistible Three Cheese Macaroni and Cheese. There are 80 recipes total, with such standouts as Peppered Goat Cheese Crackers, Polenta with Teleme, Asiago, and Truffle Oil, Cheese Enchiladas with Lime-Tomatillo Sauce, Herbed Sugar Snap Peas with Goat Cheese, and Ricotta-Brioche Bread Pudding. Best of all, Werlin's sprightly, informed prose is underscored by Martin Jacobs's equally delightful photos. --Schuyler Ingle ... Read more

Reviews (4)

5-0 out of 5 stars A Treasure to Keep with your Family Heirlooms
A beautiful book. Learned all about cheese, what to do with it, how to choose the right ones, how to serve it, how to store it, and even what to do with it when it gets to almost the point of no return.Wish I had been able to read it 60 years ago, never knew what I was missing.

5-0 out of 5 stars The Best of American Artisan Cheese
I saw this author and cookbook on FoodTV. Have a wonderful gourmet store nearby which carries some of these cheese producers. Wonderful that this book showcases and promotes these talented producers who further America's cheese industry.

Maybe like what our wine producers have become, this book will aid the aritsan cheese community.

Besides all the wonderful knowledge of types and production, etc., what I am about is taste. This book has delightful recipes using these producers. To date the Goat Cheese, Apricot, and Sage-stuffed Chicken Breasts, Spinach and Fromage Blanc-Stuffed Chicken Breasts, Goat Cheese Cake with Peaches and Blueberries, and Herbed Sugar Snap Peas with Goat Cheese.

In support of these wonderful cheese producers!

5-0 out of 5 stars Fresh! Wonderful!
If you are wondering who would think to write a book about cheese, just read the Introduction written by Ms. Werlin, and you will see her enthusiasm for cheese is quite real. She isn't the only one with an infatuation for cheese. I found the New American cheese to be a fabulous book stuffed full of information about our American cheesemakers along with some scrumptious, tempting cheese recipes, and if that isn't enough, she has also included some vivid, delicious-looking photos by Martin Jacobs to tempt us even more.

The book begins with the evolution of cheese. It goes into the types of cheese, such as cow's milk, sheep's milk, and goat's milk cheese. She explains to us where cheese came from and how it grew in America. Then she follows through with a page of descriptions and even lets us in on how to pair the right cheese with the right wine. On the informative side, there is a reference guide pertaining to the types of cheeses presently being made from the fresh to the very hard. She also includes a glossary and a list of cheesemakers around the country. The author, with pictures of the different cheesemakers' labels, briefly tells of each one and includes some mouth-watering recipes. Some of the recipes are new to me, and I definitely plan to try them. My favorite recipe is the colorful and delicious "Marinated Pepper Goat Cheese and Roasted Tomatoes".

It's a fresh, wonderful book, and I encourage you to include it in your kitchen library.

Carisa @ MyShelf.Com

5-0 out of 5 stars A Rare Treat
This beautifully written and wonderfully illustrated volume is a rare treat- a work of interesting history as well as a tour through the culinary delights of American Cheeses. The book is equally at home on a coffee table as it is on a cookbook shelf. It combines history, profiles of the major American cheese producers and recipes, illustrated so lavishly that you feel a desire to eat the pages. ... Read more

176. Food Art: Garnishing Made Easy
by John Gargone
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0764319604
Catlog: Book (2004-02-01)
Publisher: Schiffer Publishing
Sales Rank: 143080
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars A variety of truly elegant food garnishes
John Gargone's Food Art isn't for the quick cook who wants to produce garnishes in seconds: it's for the cook who wants a variety of truly elegant food garnishes to produce from scratch, from carved vegetable art to meat and vegetable displays and more. Yes, it's easy to do - but it won't be accomplished in seconds. FOOD ART's step-by-step color photos throughout provide exceptional embellishment on the techniques and fine art of carving and making garnishes. ... Read more

177. Ice Cream & Frozen Yogurt
by Mable Hoffman, Gar Hoffman
list price: $17.95
(price subject to change: see help)
Asin: 1555612474
Catlog: Book (2000-05-01)
Publisher: Perseus Publishing
Sales Rank: 397255
Average Customer Review: 4.5 out of 5 stars
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Book Description

This revised and expanded edition contains more than 140 scrumptious, rich ice creams, sherbets, sorbets and frozen desserts. Delight your guests withelegant ice-cream cakes, pies and molded desserts.

Also included are 120 recipes for frozen yogurt that will enhance the reputationof any host. Includes old favorites such as vanilla, chocolate and strawberry, as well as berry, fruit, melon, grapes and more! All recipes contain nutritional analysis. ... Read more

Reviews (4)

5-0 out of 5 stars Best So Far...
I made a special trip to a local bookstore to check this one out in person. Of all the books that are available, this one was my favorite because of two things: the recipes and nutritional information. On a scale of 1-10 (10 being impossible/ridiculous), the ease of recipes probably ranged between 7-9, which means that they are mostly do-able and not too difficult. What won me over was the fact that the revised version of this book (published either in 2003 or 2004, even though it's out on the shelves already) has the added bonus of including nutritional count of EACH recipe, so you'll know the amount of fat/calories/carbohyrdates/sugar, etc. per serving of ice cream by the recipe (unless you substitute ingredients, then you're on your own). This was such an unexpected treat! Also, I noticed that some of the recipes that included eggs had suggested heating the egg briefly (sorry, I don't recall the exact details), but this beats worrying about raw eggs that could lead to Salmonella. Finally, besides the many great recipes, the book includes some great, glossy, yummy-looking pictures (including the cover picture that's also found inside with the recipe), PLUS the author keeps in mind that some people will actually use this book for an ice-cream making she gives directions accordingly! I'm giving this to a friend for a Christmas present, along with the Cuisinart 1.5 quart Ice Cream Maker, and I wanted to make sure the recipe book would meet three needs: include easy recipes that can be used in an ice cream maker (yep), count nutritional information (yep), and be simple (yes, mostly--have to hunt for some of the ingredients, possibly). Plus, we're both health-conscious and on a low-car eating plan, so we'll substitute Splenda (sub. sugar) in the mixes, which seems easy. I was torn between buying this book, "Ben & Jerry's Homemade Ice Cream Book" (also good, but diffuicult on a low-carb diet), and "The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks & More"...but the latter had no nutritional information and only seemed to add one or two things to set recipes and call them "new" recipes, which felt like a rip-off--considering the promised "500 recipes" title. SO, I do recommend this book, as I believe it meets many needs beyond satisfying the taste buds. I can't wait until we try out all the recipes!

3-0 out of 5 stars 1st recipe, no way, maybe the next recipe will be better
I bought this ice cream cookbook based on the 2 review previous to mine and wanting an ice cream cookbook that my daughter didn't have. Once I received it I compared it to my daughters 2 ice cream cookbooks by Williams Sonoma's collection and the other from Ben & Jerry's. I preferred theirs over this one. The recipe 'Favorite Peach Ice Cream', I've made better with a recipe from another ice cream cookbook. But I'll try another recipe and maybe I'll love that recipe and end up likeing this book after all.

5-0 out of 5 stars A "must" for ice cream lovers and frozen yogurt fans!
In Ice Cream & Frozen Yogurt, Mable and Gar Hoffman draw upon their years of experience to craft a superb compendium of more than homemade ice cream and frozen yogurt recipes. These recipes range from rich ice creams, frozen yogurts, and sherbets, to sorbets, sauces, and frozen desserts that can be made at home with any ice-cream maker, or just by using the kitchen freezer. From Heavenly Chocolate Sherbet, Lemon Cheesecake Ice Cream, and Apricot-Honey Frozen Yogurt, to Mango Sorbet, Green Chowder Frappe, and Pineapple Pops, Ice Cream & Frozen Yogurt will quickly prove to be a family favorite addition to any kitchen cookbook collection!

5-0 out of 5 stars A mighty tasty book!
A very helpful and informative book, especially for newcomers to ice cream making. Lots of photos. Covers various techniques for freezing ice cream, explains the 'how & why' of various ingredients, and includes a ton of recipes from basics like strawberry and vanilla to exotics such as Italian green pepper frappe. My familiy has yet to try one of their recipes that we did not like. ... Read more

178. The Great Tomato Book
by Gary Ibsen, Joan Nielsen
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 1580080480
Catlog: Book (1999-07-01)
Publisher: Ten Speed Press
Sales Rank: 60041
Average Customer Review: 4 out of 5 stars
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Reviews (6)

4-0 out of 5 stars Great Tomato Lover Book
I thought this book was a great general book. You get a little o everything. I love the part where Gary is talking about his favorite tomatoes. The information on the festival is inspirational!

4-0 out of 5 stars Tomato culture and recipes for those who want to grow them
This was sold as a companion book to Carolyn Male's "100 Heirloom Tomatoes." Dr. Male's book is pretty complete for a home tomato grower, but this book has extra tips for growing those love apples, and a lot of recipes, too.

So I am reviewing this primarily as a cookbook, though it is half cookbook, half gardening guide. The recipes range from soups to desserts such as a tomato granita (frozen sorbet.) There are of course spaghetti sauces. And here's where the book surprised me. The recipe for Bolognese sauce (tomato and ground beef gravy) is excellent, in fact, one of the best I have used. At home I have a taster who compares all things Italian to "Ma's". (Ma was born in Sicily, lived to be 100 and routinely cooked for a crowd of invading Visigoths on a Sunday.) The sauce lived up (almost) to Ma's unachievable heights. It was meaty, but balanced with plenty of fresh tomato and bolstered by canned sauce and paste. The addition of carrot and celery provided natural sweetness to offset the acid of the fresh tomatoes. No sugar was needed. We used farmstand plum tomatoes (my homegrown were dwarfed by the draught.)The directions for peeling them (bowl of boiling water, bowl of ice water) worked well. In no time, I had the fresh tomatoes peeled and seeded. A handful of fresh opal basil was substituted for some of the dried herbs. The proportions in this recipe are what makes it work so well. A huge, huge success.

The tomato growing tips add more information and lore than in Dr. Male's book. If you are deeply into growing tomatoes, I still would recommend "100 Heirlooms" but this book is stands alone for useful recipes and great hints.

5-0 out of 5 stars Great overall book
Great book to learn which ones to grow and what soil should be ammended w/. Best all around tomato book i have and i have 15.

1-0 out of 5 stars The Great Tomato Book
This is NOT a cookbook. It has a few recepies. Most of the book covers different types of tomatoes and how to grow them.

5-0 out of 5 stars Gary Ibsen has done it again!

This is a beautifully illustrated, beautifully presented book depicting the tomato in all its glory. Much of the full-color photography was done by the author himself, who, among other things was the editor and publisher of a high-quality slick magazine in the Monterey, California, area, when I lived there.

Gary Ibsen was a good customer of my commercial art business, and we were friends, back in the 1970s. But, this book is not about Gary. It's hero is the tomato (Fruit, or vegetable?) in all its forms and varieties.

The book contains tips on planting and growing tomatoes, as well as an education on the differences between the varieties, and recipes from notable chefs on how to use them and enjoy them. And, of course, it is replete with a great many fine full-color photographs, all well-presented and illustrative of the fruit, for the tomato is a fruit--the U.S. Supreme Court's decision to the contrary notwithstanding.

Well done, Gary Ibsen!

Joe Pierre
former owner of Publisher's Art Service ... Read more

179. The Edible Herb Garden (Edible Garden)
by Rosalind Creasy
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 9625932917
Catlog: Book (1999-03-01)
Publisher: Periplus Editions
Sales Rank: 97729
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars The Edible Herb Garden
As a beginner to herb gardening, this book is exactly what I needed to get me started, and motivated! It is a valuable reference book as it provides the essentials to a successful garden in a format that is consistent and easy to read. It includes a complete encyclopedia of culinary herbs with beautifully detailed photos that are good enough to eat! The photos make it easy for the beginner to learn the names of herbs and to easily identify all varieties. This book also contains sections on Planting and Maintenance, and Pest and Disease Control. It's an all-in-one tool. I highly recommend the entire Edible Garden series. ... Read more

180. The Sausage Making Cookbook
by Jerry Predika
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0811716937
Catlog: Book (1983-05-01)
Publisher: Stackpole Books
Sales Rank: 17050
Average Customer Review: 3.67 out of 5 stars
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Reviews (6)

3-0 out of 5 stars Too Vague To Be of Value To Beginners
"The Sausage Making Cookbook" is the first of three sausage making cookbooks I own and it is definitely the least valuable. This book leaves too many questions unanswered if you go beyond the basics of making a fresh sausage. The author recommends processes that directly conflict standard USDA food safety recommendations. I would definitely get better information before I would start smoking or dry curing sausages & meats. Two other books that I own offer more and better beginner's info, how-to's and also good technical data, they are:

1. "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
2. "Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates" by John Kinsella, David T. Harvey.

My first choice is the book by Rytek Kutas. I think "The Sausage Making Cookbook" is best for someone that already knows the basics of making the different types of sausages; fresh, smoked and cooked, semi-dry and dry, as it has a lot of variety in the recipes, I got some good flavor combinations that the other books don't have.

3-0 out of 5 stars Too Vague To Be of Value To Beginners
"The Sausage Making Cookbook" is the first of three sausage making cookbooks I own and it is definitely the least valuable. This book leaves too many questions unanswered if you go beyond the basics of making a fresh sausage. The author recommends processes that directly conflict standard USDA food safety recommendations. I would definitely get better information before I would start smoking or dry curing sausages & meats. Two other books that I own offer more and better beginner's info, how-to's and also good technical data, they are:

1. "Great Sausage Recipes and Meat Curing" by Rytek Kutas.
2. "Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates" by John Kinsella, David T. Harvey.

My first choice is the book by Rytek Kutas. I think "The Sausage Making Cookbook" is best for someone that already knows the basics of making the different types of sausages; fresh, smoked and cooked, semi-dry and dry, as it has a lot of variety in the recipes, I got some good flavor combinations that the other books don't have.

3-0 out of 5 stars Good starting book
You will probably end up experimenting , even with all the recipes included. I have been trying to find an incredibly good Mexican chorizo recipe and I am afraid this book didn't give it to me. Though it did have several different versions. I am lucky and can get hog casing locally, but you don't have to have it to make good sausage. I used my Kitchen Aid stand mixer(with sausage stuffer attachment and grinder attachment from Amazon) and it worked like a charm!!! I did notice that fresh sausage is definitely better. Try it sometime!!!

4-0 out of 5 stars Great Starter Book!
This book is great for the first time sausage maker! Great recipes and easy directions. From start to end this book makes it easy.

5-0 out of 5 stars Excellent book from start to finish.
I found this book on the Amazon web site. Although first published in 1983 it is the greatest book on sausage making. There is a general history of sausage making, how to begin, what supplies you need and recipes. The recipes come from around the globe. Everything written is easy to understand and the recipes are delicious! ... Read more

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