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1. Eat This Book: Cooking with Global
$13.96 $9.99 list($19.95)
2. How to Grill: The Complete Illustrated
$23.10 $21.39 list($35.00)
3. Fresh Every Day : More Great Recipes
$15.61 $13.99 list($22.95)
4. Young and Hungry: More Than 100
$85.33 $69.99
5. Food for Fifty (12th Edition)
$23.77 list($34.95)
6. The Instant Cook
$16.95 $9.99
7. Fix-It and Forget-It Cookbook:
$23.07 $20.92 list($34.95)
8. Jamie's Dinners: Family Meals
$18.87 $14.88 list($29.95)
9. Better Homes and Gardens New Cook
$19.77 list($29.95)
10. America's Test Kitchen Live!:
$14.95 $8.97
11. Fresh from the Vegetarian Slow
$44.10 $40.75 list($70.00)
12. Escoffier : The Complete Guide
$10.17 $9.33 list($14.95)
13. The Everyday Low-Carb Slow Cooker
$18.15 $17.98 list($27.50)
14. Alton Brown's Gear for Your Kitchen
$20.37 list($29.95)
15. Cover and Bake (With Free Issue
16. The New Professional Chef (TM)
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17. The World of Culinary Supervision,
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18. The New Best Recipe: All-New Edition
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19. Betty Crocker's Cooking Basics
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20. Cooking Essentials for the New

1. Eat This Book: Cooking with Global Fresh Flavors
by Tyler Florence
list price: $32.50
our price: $21.45
(price subject to change: see help)
Asin: 1400052378
Catlog: Book (2005-04-12)
Publisher: Clarkson Potter
Sales Rank: 1428
Average Customer Review: 5.0 out of 5 stars
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Reviews (5)

5-0 out of 5 stars Superchefblog review:Eat This Book
Superchefblog reviews Tyler Florence's Eat This Book at

5-0 out of 5 stars Everyday Eating Globally Hip Food
Tyler has certainly earned the rising star that he is in the emerging food celebrity chef world.He is young, energetic and well trained and experienced with the best of the world's food.

This FoodNetworkTV star now has two great cookbooks out, this one going in completely different direction that the first: global.

From the start he goes in the direction of other great chef's recent cookbooks, e.g. John Ash and Ming Tsai in providing building block basics, here in this case mayonnaises and ailois; herb sauces, milled spices, vinaigrettes, and stocks.Many chefs have already been into these, but never hurts having other approaches and twists of these around and this will be very beneficial to those who haven't experienced these pantry basics.

The following chapters are a bit cookbook unorthodox as titled, but match up in most cases with the usual.Rather than the typical appetizer he has "Devouring"; rather than "Comfort Food" he has "Noshing"; Consuming = Take Out Oriental + Italian you Make Yourself; Tasting = Seasonal Veggies and Fruits; Savoring = Holiday/Seasonal Hearty Meals; Licking the Plate Clean = Desserts.This is fun though, and nice for change.

The recipes in most cases are unique, not too exotic on the required techniques, equipment and ingreds.They are tasty, classy and rustic, most of all flavorful.Being around Tyler's cuisine one finds he is centered on intense flavors, and this recipe collection brings that out in spades for us the home chef de cuisine!An added feature that is truly nice is that right, directly under each title is the time estimate, including any special time additions (e.g. marinating, etc.) along with serving estimates.

I'll start at the back and work my way forward as to some of favorites so far:Unbelievable "Warm Pear Tart with Blue Cheese and Honey" (I'm bonkers for this one, combining some of my fav flavors!); Basil Ice Cream with Wine-Poached Cherries;Peach and Blueberry Crostata; Muscat Gelee with Blackberries and Rosemary (get best Muscat you can purchase); Roasted Pork Shoulder Stuffed with Carmalized Plantains; Brothy Pumkin Soup with Pancetta and Cabbage; Barcelona Style Rice; Grilled Pizza with MOzzarella di Bufala, Sausage, and Fresh Tomatoes; Field Mushrooms Roasted with Sausage and Raisins; Sauteed Feta Cheese.

There are many more global flavors to experiemnt with here and delight any menu or dining situation challenge. The layout flows in the usual Clarkson Potter tradition which in this reviewer's mind along with TenSpeed Press are the two most consistent and magnificent cookbook publishers in the biz. The layout is clean with most having recipe in clear, clean type with good white space on one page with facing page of 4-color shot of the dish plated.You can Eat This Book!

4-0 out of 5 stars Flip to a Page, Start Cooking
This is a very appealing cookbook. The layout is nice; the way it's bound is nice -- it falls open and stays open, which makes it easy to see while cooking; the organization is fine, the typeface is easy to read; the photographs are bright and tempting.

But more than all that, the recipes are interesting, and so far, from the ones I've tried, they make great food, too.

Tyler Florence is a TV chef personality, which may or may not be a selling point to some home cooks. Nevertheless, this is the kind of cookbook that one can flip through and find recipe after recipe that seems not only yummy, but fairly simple and straightforward.

It's the kind of cookbook that is useful when planning a dinner party menu, and you need fresh ideas for inspiration. The book is fairly basic in its techniques and ingredients, but the results are sophisticated. Even if you're an accomplished home cook, it's a book that can guide you to great meals. If you're not so accomplished, the recipes are very easy to follow with wonderful results.

Eat This Book makes a nice addition to any home chef's kitchen bookcase!

5-0 out of 5 stars Tyler Did It Again Great Cookbook
I highly recomend this cookbook.It has wonderful ethnic recipes and I love the banter by Tyler.It sounds just like him.Gorgeous pictures also.I haven't made anything from this book yet but all the recipes of Tyler's I have made have been something a little extra special.I highly urge you to get this book it you want to try something a little different that will get you rave reviews in the kitchen.

5-0 out of 5 stars Great Grabbag of Fun Recipes for Weekend Entertainer
`eat this book' is the second cookbook from Food Network notable chef / educator, Tyler Florence and except for the somewhat more breezy style and fewer pretensions on being a `complete' guide to anything, it pretty much follows in the footsteps of the earlier book by giving us bright, strongly flavored recipes to enhance our pleasure with cooking for ourselves and our families and guests.

My biggest problem with evaluating this book is that after reviewing about 400 cookbooks in the last 18 months, my perceptions can become pretty jaded, but I like to give this book special attention, as Tyler's first book was the fourth book I ever reviewed and I feel just a tad guilty at giving Tyler only four stars, as he is one of my more favorite `serious cooking' Food Network hosts, just a rung or two below Alton Brown and Mario Batali, and at least two or three rungs above Emeril. I hope this book explains why Tyler has been relegated to the stay at home `How to Boil Water' show, when his travelogue shows such as `Food 911' and `Tyler's Ultimate' were the best of the Food Network's roadshow cooking genre. But getting back to this book.

My strongest impression with this second book is that Tyler is even more strongly influenced by the style of Jamie Oliver with breezy, clever phrases for food measurements and catchy, untypical chapter names and very Cosmo cover typesetting for tables of contents with lists of recipes. My recommendation to Tyler is that however strongly I like Jamie Oliver's recipes, I actually dislike his expansive / creative book layouts. Oddly, while Oliver gives very kosher tablespoon measurements of olive oil and doesn't care if you estimate the measurement, Florence says things like `add a two-count of olive oil' without explaining in this book what that means. While I trust an experienced cook will handle this well, I'm afraid a novice can end up with anything from two teaspoons (10 milliliters) to four tablespoons (60 milliliters) depending on their interpretation and the size of the spout on their olive oil dispenser. Also, while I had an epiphany on Oliver's books on the fact that Sir Jamie is less talking about dishes than he is about a way of life which embraces home cooking, I don't get any strongly inspiring vibes from this book from Tyler. But that's just me.

My next strongest impression from Tyler's choice of recipes is how many books does a poor boy need with recipes of international staples such as pasta Puttanesca, panzanella salad, braised lamb shanks, salade Nicoise, gazpacho, guacamole, Pico de Gallo, falafel, tabbouleh, spaghetti Carbonara, veal saltimbocca and mashed potatoes. I probably already have half a dozen copies of each of these recipes in various books. But, for those of you who have the same reservation, I will say that in most cases, Tyler gives the recipe a special touch, just as he did in his first book, where his `Philly Cheese Steak' never saw the inside of a stand in south Philly. Similarly, his mashed potatoes, for example, are really something new to most of us. The single most redeeming aspect of this book for me is when I see Tyler give excellent instructions on doing some of the simplest preparations. His recipe procedure for ghee (Indian butter separated from its water and milk solids) is as good or better than anything I have seen in an Indian cookbook. Similarly, the technique for veal saltimbocca has some new twists which will help the novice produce a satisfactory result (Note that I am really happy Tyler gives us the true Roman recipe and not the `Italian / American' recipe with spinach and heavy gravy).

So, Tyler's new book, like his last, is oriented to non-foodies who may not have a lot of cookbooks, but who would like one or two which promise strongly flavored dishes without necessarily being constrained by a `fast cooking' requirement.

For the foodies among us, I think there is even something for our jaded palates in the first chapter on pantry preparations such as mayonnaises, pestos, spice mixes, vinaigrettes, and stocks. In this assortment are 32 recipes, including a very nice collection of aioli recipes. I especially like Tyler's Italian influenced recipe for chicken stock, as it is short on vegetables and cooking time, with a byproduct of poached chicken for salads and sandwiches. This is about the easiest chicken stock recipe I have seen which I believe will work. Therefore, it is more likely people will actually do it.

The remaining chapters have names which are simply too cute to be believed. They are:

Devouring, or appetizers from the Spanish tapas and Greek Mezes.
Noshing, or fun food such as pizzas, salsas, dips, and grilled goodies.
Consuming, or fast whole meal dishes such as pasta, pan roasted chicken, and steaks with frites.
(I am especially fond of the fact that we get the Ligurian pesto lasagna rather than the heavier Bolognese version with tomato sauce. A+ for that one, Tyler)
Tasting, or spring and summer street food such as roasted corn, grilled squid, and pulled pork barbecue. (Extra credit for the simple little chile recipe when what you really want is a splashy hot dog topping).
Savoring or dishes when you have a lot of time to put into the cooking such as braised and large roasts.
Licking the Plate Clean for 15 widely diverse desserts. Some baking skills required here.

I forgive the cute naming since the audience is people who want to cook and have fun a few times a month, not picky cookbook collectors. Good, reasonable list price and easily readable book design.

... Read more

2. How to Grill: The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen, Greg Schneider
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 0761120149
Catlog: Book (2001-05-01)
Publisher: Workman Publishing
Sales Rank: 632
Average Customer Review: 4.79 out of 5 stars
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Book Description

Steven Raichlen is America's grilling authority.He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

Now Steven Raichlen's written the bible behind The Barbecue! Bible. Afull-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. ... Read more

Reviews (52)

5-0 out of 5 stars Outstanding book, with something for almost everyone.
At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).

The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

4-0 out of 5 stars Good book -- but I like Weber's better....
During the warmer months, my husband and I grill sometimes 5x/week. But despite our love for all types of foods, we noticed that we seemed to stick to the usual fair whenever we grilled (burgers, steaks, the occasional chicken quarters, etc). We recently purchased a new, beautiful gas grill, so I decided there was no better time than the present to learn more about "the art of grilling". We weren't amateurs to the grill at all, but at the same time, there were many techniques that we knew we needed to learn, plus it would help if we had more recipes to try, then we could expand upon whatever knowledge we already had.

I researched several "how to" grilling books online, and my first choice was "How to Grill" by Steven Raichlen. Unfortunately, when I ordered it, it was sold out and there was no word on when it would become available. I then decided to purchase my second choice "Weber's Art of the Grill."

That was about a month ago, and since then I have managed to buy a copy of Raichlen's "How to Grill." In comparing both of them, I think Raichlen's book is indeed well-written and comprehensive, providing some excellent recipes and great tips and techniques. However, I was disappointed by the fact that on each recipe, he gives the same instructions on how to light the grill...over and over again (seems like other readers have noticed this, too). Also, I wish the book were bigger as in the size. (The size reminded me more of a software manual than a cookbook. I expected something "larger"). In parts, the book is extremely rudimentary in it's instruction, too. Because of these things, I pefer Weber's book more as it appears to be written more for those that already have a some grasp of the basics of grilling, plus it isn't redundant in it's instruction. The pictures and the recipes are equalling delicious in both (try the buffalo chicken wings. WOW!), but it seems that Raichlen really favors charcoal grills and makes that point quite clear in his book. I also found that with almost all of Raichlen's recipes, we would have to add at least an hour of cooking time for us to achieve the same results. Could it be because we are cooking on gas? I don't know...the temp on the thermometer still read the same *shrug*.

Despite the above, I agree that if you're looking for an all-around comprehensive book to have as a guide to grilling basics, I recommend Raichlen's book as a great resource to have in your cookbook library.

5-0 out of 5 stars Excellent presentation, MUST have BBQ book!!!
Steven R. has done a great job with presenting his idea in the most understandable way. The color pictures really make it easy for you to understand. Weather you are grilling for the first time or you are a pro, this book surely teaches you new ideas and techniques. I love grilling and I use to suck on doing BBQ on a grill but after reading this book, my family actually enjoys the food too and not just the adventure of cooking. I defineteley recomend this book. I doesn't just show you how to grill but also has MANY helpful and tasty recipe. You can rent it from libarary before buying it, thats what I did. I was confused between "how to grill" and "BBQ Bible" and I like this book alot more.

5-0 out of 5 stars This Book Saved the Fourth of July!
I was in a bit of a frenzy for the usual Fourth of July grilling extravaganza... I wanted to do a couple of new dishes, smoked BBQ ribs and smoked salmon, and I awoke Saturday morning with neither the foodstuffs nor any proven recipes. After throwing back a bracing cup of coffee, I raced off to the local warehouse store that I knew carried this book to see whether I could still make the cookout happen, and if not... Well, there's always pizza, right?

I realized time would be an issue, so as I scanned the recipes for BBQ ribs and smoked salmon, I knew it would be a close race. I would need to pick up all the materials, do some prep work, fire the grill, cook the food, and basically do it all in about 5 hours. Nothing invigorates like a good challenge.

Five hours later, our guests were sitting down to newly-made potato salad, cherry cobbler, fresh corn on the cob, green beans from the garden... And the centerpieces of the cookout, the aforementioned spareribs and salmon. Let me just say this. I have always had great success with salmon, and some would say my versions are better than what is served in many restaurants. Raichlen's smoked salmon with dark rum outdid my best. It was buttery, smoky, just a hint of rum and brown sugar. And best of all, as it cured in the fridge for about 4 hours, it allowed me to move onto other projects. Grill time for the salmon? A mere 20 minutes.

The ribs were an unequivocal hit also. I even managed to mix up his suggested BBQ sauce, and I must say it was simply outstanding. Best of all, the most labor-intensive aspect of this recipe was actually remembering to spritz the rack of ribs every 15 minutes with cider. How very taxing, indeed...!

Sunday I sat down and perused the rest of the recipes. My wife is a modified vegetarian, so she can eat fish, shellfish and veggies. This book had plenty to offer. I just about fell off the couch when I saw "Grilled Creme Brulee!" And as for us carnivores, there's plenty to try out.

In short, the layout was extremely user friendly, the recipes tried so far were brilliant successes, and the techniques and hints all were very helpful. I do agree that at some point I'll need to put this into a binder, because I plan to use the heck out of this book. For anyone who likes to grill, don't hesitate. Buy this book now.

4-0 out of 5 stars 0-60 quick
Recommended by a friend with great grilling abilities, I began with the simple stuff, picked up some good techniques and now a shelf of spices (it's ok to be a guy and have spices) and have moved on in bigger beef, beer can chicken, coconut shirmp... yadidoda... The format is consistent, Raichlen is readable, This book is great, but the a copy, drill holes in it and stick it in a binder, it will fall apart. ... Read more

3. Fresh Every Day : More Great Recipes from Foster's Market
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 1400052858
Catlog: Book (2005-05-24)
Publisher: Clarkson Potter
Sales Rank: 2601
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4. Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone
by Dave Lieberman
list price: $22.95
our price: $15.61
(price subject to change: see help)
Asin: 1401301282
Catlog: Book (2005-04-13)
Publisher: Hyperion
Sales Rank: 3992
Average Customer Review: 4.5 out of 5 stars
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Book Description

The debut cookbook from exciting new culinary superstar David Lieberman, host of an upcoming Food Network show, Good Deal.

Young & Hungry, an innovative new cookbook packed with simple and delicious recipes, invites people to venture into the kitchen -- farther than the refrigerator or microwave -- to create fantastic fresh food that's perfect for sharing with friends at dinner parties, brunch, or an afternoon watching football. In chapters conveniently organized by meal event, Dave Lieberman offers more than 100 easy-to-follow recipes to help readers cook effortlessly and impressively for friends and family. Helpful "Dave's Take" sidebars sprinkled throughout provide details on ingredients and tips on making things simpler or taking them to the next level.

Perfect for the Young & Hungry, sections and recipes include:

Casual Sit-Downs: Roasted Red Pepper and Leek Soup with Goat Cheese Crostini; Flash-Marinated London Broil; Grapefruit Granita

Dinner for Two: Dill-Rubbed Salmon with Caramelized Lemon Slices; Raspberry Cream Parfait
Cooking for a Crowd: Roasted Acorn Squash with Butter and Sage; Rosemary-Roasted Pork Loin with Orange-Cranberry Sauce; Tiramisu
Happy Hour!: Tropical Martini; White Sangria; Open-Faced Smoked Salmon Sandwich with Avocado and Wasabi Cream Cheese; Crostini with Sautéed Cremini Mushrooms and Garlic ... Read more

Reviews (3)

5-0 out of 5 stars Great guide for the young and culinarily challenged--like me
Good stuff. This is a really appealing book that presents recipes in an easygoing way that makes the whole cooking process less intimidating. Lieberman's casual conversational tone is a welcome break from other cookbooks that assume too much and provide too few details on the basics. My only minor gripe is that I wish more recipes were pictured. That said, try the potato chip crusted salmon or his simple burger recipe--both were hits with my fiance.

4-0 out of 5 stars Decent Recipes, Poorly Conceived and Executed Premise
`Young and Hungary' is the first book by the Food Network show host Dave Lieberman. And, like his very popular colleague, Giada De Laurentiis, has produced a weak book that is banking more on his exposure on the Food Network than on the quality of his book. And, if sales of Giada's book are any indication, this volume will probably do fairly well in spite of its limitations.

Before getting into the book, I have to say that on seeing but one of Lieberman's shows, I think he has a good talent for presenting good recipes on the tube. He has none of the giggles and tics and `you'll do better' and `look at the feeble / fattening thing you are cooking' attitude which can turn you off some other Food Network hosts. In this regard, both Lieberman and De Laurentiis are near the top among my favorites, just below Mario Batali and Alton Brown.

Basically, Lieberman threw away his advantage of Food Network exposure by giving us a book which does not stay close to his core message, has lots of mistakes, and is organized in an overly clever manner, although not nearly as stupidly clever as Tyler Florence's second book (but Tyler didn't make any stupid cooking mistakes).

Lieberman's theme of show and book is economical cooking. Cooking in season is really redundant to his primary message, as cooking in season is always more economical than buying Chilean blueberries in January for $3.00 a pint or December hothouse asparagus for $3.00 a pound. But, like the `Frugal Gourmet' of yesteryear, there is a lot of lip service to frugality but not much real dedication. Lieberman's frugality is largely based on avoiding expensive ingredients such as foie gras, truffles, porcini mushrooms, and caviar. This does not keep him from moderately expensive ingredients such as salmon, shrimp, filet mignon, and sun-dried tomatoes. There are lots of advice on how to equip a kitchen cheaply (more on this later), but no tips on buying food cheaply. I'm frankly jealous of Lieberman's taking the economy theme, as if I were to write a book on food, it would be on economic cooking, so I've given some thought to how this should be done. The first thing I would do is to give tables (graphs would be even better) of the prices over the 12 months of the leading fruits and vegetables. For those products whose quality is adversely affected by long travel (fresh corn) and hothouse upbringing (tomatoes), I would make special notes so those can be avoided as well. I would also provide some seasonal advice on meats, especially on lamb, pork, and veal. I feel Lieberman is not really taking his main theme very seriously. Seriously economic cooking is the kind Jacques Pepin's mother did when she shopped to stock her boarding house kitchen at the end of the day when merchants were willing to sell wilted goods at rock bottom prices (See `The Apprentice' by Pepin).

Regarding mistakes in the book, Jacques Pepin and Jamie Oliver and Mario Batali can afford little mistakes because the overall value of their work is so high that it is not likely to interfere with the quality of their dishes or reputations. A newbie, on the other hand, cannot afford mistakes, and to my lights, one is one too many for a first book trying to create an impression. I am comfortable with the notion that some people will not sense the same mistakes that I do but here goes.

The list of basic kitchen equipment is decent, except I would leave off the garlic press, recommend wood cutting boards over plastic, recommend heat proof silicone over plain hard plastic for spatulas, avoid calling aluminum a non-metal, recommend a Dutch oven instead of `a big pot'. I would specifically suggest cheap over `decent-quality' nonstick pans. I would NOT do the functions of a strainer and a colander with the same gadget. The other side of the coin is that Lieberman's advice on kitchen arranging is pretty good. I'm inclined to have left it at that and simply referred the reader to Alton Brown's excellent book on kitchen gear.

I think I found some of the most serious mistakes in the section on herbs and spices. It is all very well to praise fresh spices, but fresh spices are incredibly more expensive than dried spices, especially for spices which do well in the dried form such as thyme, sage, rosemary, tarragon, bay, and oregano. A bottle of premium label dried thyme costs me about $3 and lasts at least four months in a dozen dishes. A pack of fresh thyme costs $1.30 and lasts for one dish without freezing or drying myself. This means dried thyme costs me 1/5 the amount of fresh thyme, with absolutely no loss in quality of my soups and braises. At the same time, Lieberman confesses ignorance about herbs and spices and proceeds to label two herbs, bay leaves and oregano, as spices. He also fails to make the very common recommendation to buy nutmegs whole and grate them on a microplane as needed. And, why in the world would he recommend storing oils and spices near a heat source!

The book is organized by occasion rather than by course or primary ingredient. For such a short book, this is really silly, as it makes the book far less useful than simple chapters on soups, salads, meat, fowl, and desserts. My annoyance with the organization even extends to the index that lacks any reference to the word vinaigrette, even though there is a very decent recipe for vinaigrette accompanying a salad recipe. And, I think it's cheap to call a frittata recipe a recipe for an omelet. But that's me.

This is not a bad book. It's just that for the same price, you can pick up a second hand copy of `The Joy of Cooking' with 4500 recipes instead of 100.

5-0 out of 5 stars Perfect for any cook, with food that is yummy and GOOD
You gotta love this guy. Young , charming...and the man can cook. He is about to have a new show on television but I haven't seen that yet so I'll just stick to info about this book.
His food isn't generally the type that you spend all day slaving in the kitchen to prepare, so if you really enjoy the challenge of an elaborate, complicated recipe (which can be fun and gratifying in its own way), you won't find much of that here. From beet salads with goat cheese to fried fish and quick beverages, he focuses on food that befits his experience and background (he grew up cooking in his family's kosher kitchen and he went on cook economical, but gourmet, meals while at college). Most of the recipes would fit a standard American budget - and not one based on caivar and champagne, although there are some exceptions.
By the way, if you need a good gift for the college grad, forget the pen and pencil sets, the briefcases, watches and other typical grad gifts for someone starting out in life. GIve them this instead and they'll REALLY impress visitors, clients and guests! ... Read more

5. Food for Fifty (12th Edition)
by Mary Molt
list price: $85.33
our price: $85.33
(price subject to change: see help)
Asin: 0131138715
Catlog: Book (2005-01-31)
Publisher: Prentice Hall
Sales Rank: 127806
Average Customer Review: 4.5 out of 5 stars
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Reviews (6)

5-0 out of 5 stars A vital MUST HAVE handbook for professionals!
Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.

I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.

Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.

5-0 out of 5 stars A Must-Have!
I discovered this book several years ago while working as a hall director for a cooperative living residence hall.The college women who lived there cooked for their fifty housemates.

Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.

The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists.In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.

I have since used Food for Fifty in another food service job, where it was equally useful and well-received.I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis.It's worth it!

3-0 out of 5 stars Small variety and non-healty recipies make this book a pass
Unfortuately, this book has a limited number of fish and chicken recipies and the ones it does have, aren't very healthful.It does have more of a selection for meat recipies.I returned the book.

5-0 out of 5 stars Great book that explains how to do food service excellance!
Most referance books I use in my job (I am a cook) does not go into detail how to use math to computehow much to use or how less to use according to scale. Examples and explanation makes it so much easier to understand whatis required to do the proper job. I love the equilivants of which itemswhich could be compatable to food items. My only complaint is that sectionsto find measurements to total needs to be more organized to make it easierto find in the tables. At my job, this book really is considered a"bible" and I'd buy it for my own personal use!

5-0 out of 5 stars "bible" for serving 100+ young professional musicians/staff.
The tables provided are worth the price alone but the basic recipes are invaluable.They can be adapted to different requirements.Quantities, particularly vegetables, are somewhat conservative compared to what I find needed but the age of the "fifty" (or 100)and their physical activities make a difference.It is the general guides - cooking temperatures/times/specific cuts of meats/yields of purchased bulk versus usuable portion that I find myself referring to over and over.This is also what is missing or reduced in other similar books. I have used a number of the baked goods recipes and find them all to be excellent.Seasonings are very low in most recipes but that is easily remedied - especially spices in the sweet breads and desserts and herbs in most dishes.They need to update that which I hope to find reflected in the newest edition.This book would be a great resource for any type of small catering company, restaurant with changing menu, or institutional food service. ... Read more

6. The Instant Cook
by Donna Hay
list price: $34.95
our price: $23.77
(price subject to change: see help)
Asin: 0060772921
Catlog: Book (2005-05-01)
Publisher: Fourth Estate
Sales Rank: 85581
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7. Fix-It and Forget-It Cookbook: Feasting With Your Slow Cooker
by Dawn J. Ranck, Phyllis Pellman Good
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 1561483397
Catlog: Book (2001-08)
Publisher: Good Books
Sales Rank: 748
Average Customer Review: 3.59 out of 5 stars
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Book Description

Who’s hungry? EVERYONE. Who has time to cook? NO ONE.    Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morning—or between work and after-school events.    Come home to richly-flavored, ready-to-serve food.

Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians won’t find a better way to work with dried beans.    Slow cookers are gentle with the food budget—less expensive ingredients flourish in their slow, moist heat.    Fix-It and Forget-It offers the range of recipes slow cookers do well: Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages.    Bring an element of simplicity—and quality—to your pressured life! Let your slow cooker work for you. ... Read more

Reviews (102)

If you run as short on energy and time during the run of a day as I do, you will not want to be without this terrific book. Who ever thought meal preparation could be so simple for those of us who put in a full day at the office. The title says it all: "Fix It and Forget It" Forget the microwave section of your favourite supermarket and pass by the fast food outlets on the way home - too much of that will eventually play havoc with your health anyway. It takes just a few minutes each morning, when we do have the energy, to peel a few veggies, cut up a portion of meat if that is to your liking, toss it in the slow cooker with a dash of this and a dab of that and...voila, your meal will be waiting for you at the end of the day. The recipes are terrific in this book, particularly the stews and soups, and the flavourful goodness that comes out of the pot is out of this world! Buy the book; it's a real time saver.

3-0 out of 5 stars Majority of recipes not healthy (but some are), repetitive
I bought this book and I am not sure I would again. There are about 800 recipes in the book. There are 4 major drawbacks to this book. First -- A vast number of them do contain a LOT of cheese and fats (1 to 3 cups per recipe) and preprepared soups and soup mixes. Definitely not the healthy meals I try to prepare. Second -- There are multiple variations of the same recipe. How many times can you vary beef stew and beef vegetable soup and still call it a different recipe? This book does it about 50 times. Third -- the table of contents isn't detailed enough. You have to sift through 200 main dish recipes at a time. It would have been nice if there was some grouping such as 'beef main dishes, chicken main dishes, vegetarian main dises' etc. Fouth -- It could use a better overview section on the principles of slow cooking to cover such things as safety, keeping the crockpot at least 1/2 full, etc. Having said that I did go through and highlight the recipes that I would cook -- reasonble in fat and salt content. I found that there were only about 10% (excluding the repetitive ones) that I would use. Because of the 800 recipes to start with this still leaves me about 80. I tend to think of the value of a cookbook in how many recipes I get for the value. So this one ended up being 80 recipes for the cost of the book. That's not unreasonable.

4-0 out of 5 stars Easy, economical and delicious!
I found this book when searching for a solution to over-spending on eating out and breaking the fast-food cycle. It's a great solution.

THE GOOD: Thanks to the comb-binding, you don't have to worry about the cookbook closing and losing your place while you are trying to prepare the ingredients for the recipes. The recipes are easy (almost all are 12 ingredients or less), delicious and many are the comfort foods from my Midwest childhood. I didn't realize you could cook meatloaf or bread in a crockpot, but thanks to this book, I know it now! The recipes are economical, in part to the crockpot's love of inexpensive cuts of meat. There is a great variety of recipes as well. The index is pretty standard and there are great tips sprinkled throughout the book.

THE BAD: I agree with what someone else said: there are a lot of repeated recipes with just slight variations...I think that they could have listed the recipe once and added the variation below it; but that is no reason to pass up this great book. I would have liked to see the main dish section divided into beef, pork, chicken, seafood. As it is, they are just all together. I would also have liked to see nutritional summaries for the recipes. Someone mentioned that the lack of creativity in the titles bothered them---that doesn't really matter to me. I can rename it anything I want!

Overall, although a bit disorganized, this is a fantastic find and a must for anybody that doesn't have time or energy for cooking but still wants eat good.

5-0 out of 5 stars The Meal-a-Minute Quickfix for your life style
Attn: Target Guest and Shoppers:

My name is Shara L.Bouie, and my review of the Fix-it and Forget- cook, comes from the stand point of the working class student and traveler. Therefore,I think this item is a great item for beginnger groups or students, working class family,or the Military tranfers. This book gives helpful tips on eating and preparing meals on on a limited budget,however,one is still able to get a 5 star meal -a- minute like they would at a resturant or if they had time to cook at home. Therefore,I highly remind this book too the general population as a whole.

Thank You
Shara L> Bouie
Atlanta, Ga

1-0 out of 5 stars Extremely Unhealthy!
I just browsed through this book while waiting for my mother in Walmart. I would not recommend it to anyone. Not only is it disorganized and repetitive as other reviewers have pointed out, but the steady reliance on beans and prepared soups and condiments promotes unhealthy eating habits. I found many of recipes to be purely disgusting. ... Read more

8. Jamie's Dinners: Family Meals for Everyone
by Jamie Oliver
list price: $34.95
our price: $23.07
(price subject to change: see help)
Asin: 1401301940
Catlog: Book (2004-11-03)
Publisher: Hyperion
Sales Rank: 218
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Book Description

It's dinnertime! Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family -- filled with his favorite recipes for accessible, delicious, and stylish family meals.

Bestselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as "Farfalle with Carbonara and Spring Peas" and "Japanese-Style Saturday Night Steak."

Jamie's Dinners will also be packed with special features, including Jamie's Top Ten favorite family meals, and a special "Family Tree" feature that will show how mastering one core dish can expand your cooking repertoire. ... Read more

9. Better Homes and Gardens New Cook Book:
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 069621881X
Catlog: Book (2003-09-01)
Publisher: Better Homes and Gardens
Sales Rank: 24217
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Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. ... Read more

10. America's Test Kitchen Live!: The All-New Companion to America's Favorite Public TelevisionCooking Series (America's Test Kitchen)
by Cook's Illustrated, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0936184825
Catlog: Book (2004-11-30)
Publisher: Boston Common Press
Sales Rank: 3613
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11. Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
by Robin Robertson
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 1558322566
Catlog: Book (2004-01)
Publisher: Harvard Common Press
Sales Rank: 2251
Average Customer Review: 4.35 out of 5 stars
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Reviews (17)

5-0 out of 5 stars Come home to a ready-made dinner!
I have been looking for a vegetarian cookbook for my Crock-Pot for quite a while. Finally Robin Robertson has put out Fresh from the Vegetarian Slow Cooker. The variety of recipes is amazing. And they are quick and easy to put together. It's very cool to have dinner ready when I walk in the door at night after a long day. This is a great cookbook for vegetarians and vegans, and also those non-vegetarians who are looking for delicious and healthy alternatives to eating meat.

5-0 out of 5 stars Some of the best and most versatile eating
Fresh From The Vegetarian Slow Cooker: 200 Recipes For Healthy And Hearty One-pot Meals That Are Ready When You Are by cookbook author and vegetarian menu expert is a 275-page compendium of some of the best and most versatile eating to every simmer on a kitchen stove. Slow cooking is not just for meat eaters wanting to soften up a tougher cut of inexpensive meat! Slow cooking is also a perfect approach to making dishes featuring beans, grains, vegetables, and so much more. From Curried Cauliflower Soup with Chutney and Cashews; White Beans and Spelt with Escarole; and Winter Squash Stuffed with Couscous, Apricots, and Pistachios; to Smashed Sweet Potatoes with Dried Cranberries; Tiramisu-Inspired Tofu Cheesecake; and Slow Cooker Swedish Glogg, Fresh From He Vegetarian Slow Cooker will quickly prove to be a prized and appreciated addition to any dedicated vegetarian cookbook collection!

5-0 out of 5 stars Easy vegetarian recipes
I've made about a half a dozen of the recipes from this book now and I have to say they are quite yummy. I'm very fond of her other book "The Vegetarian Meat and Potatoes Cookbook", so was happy to see a new book out. I've also been a vegetarian for nearly 20 years and it's about time someone came out with a good veg slow cooker book! It's seems like (until now) all I ever made with my slow cooker was nothing but beans. It's nice to finally use it for other things.

My only real complaint with the recipes so far is that I keep finding that they are done sooner than anticipated even when left on the low setting. I'm starting to suspect that there must be some variation among heat settings with crock pots though. I noticed another reviewer mentioned that their slow cooker took longer (for lentils, which cook quite fast in my experience.) I've also noticed I usually have to stir things a few times, even though the author says it's not a good idea. I made the french onion soup recently and if I hadn't of stirred it would have burned. So maybe my cooker's low setting runs kind of hot or something. I just mark in my book that I need to stir, so I know in the future not to make that recipe when I'm gone all day, but at home puttering about. Other than that, I've been quite pleased with the ease and tastiness of the recipes. It's true some of the recipes ask that you sauté onions, etc., but I don't find that's a big deal. It doesn't take very long and it dramatically improves the flavor of a dish. Also I like that she uses normal ingrediants that are easy to find. Some of the recipes call for different size slow cookers, which could be fun if I ever decide to invest in a larger or smaller one. I think it would be usefull around the holidays, since it opens up oven space. Overall, I'm happy with this book.

5-0 out of 5 stars My New Favorite!
I absolutely love this cookbook. I've always liked to cook, but, as a college student, I have struggled to find the time. This cookbook is wonderful because it allows you to cook dinner when you have the time, whether that's between morning classes or the night before. You just sautee a few vegetables, throw them in the slow cooker with canned beans and tomatoes, and when you get home at the end of the day, you have a hearty meal waiting for you. The best part is that by the time you eat dinner, the dishes have been done for hours. I disagree with the earlier reviewer who complained about the "heat" of the recipes. I made the Spicy Black Bean Chili recipe yesterday, and I thought the four-ounce can of green chiles was perfect. Often, I find that I actually need to make the recipes a bit hotter---but that't just a personal preference. So far, I've made Spicy Black Bean Chili, Three-Bean Chili, Indian Cauliflower and Kidney Bean Stew with Coconut Milk, Moroccan-Inspired Vegetable and Chickpea Stew, Vindaloo Vegetables, Orange and Bourbon Baked Beans, Spanish Beans and Rice, Spicy Black Beans and Rice with Mangoes, Vegetable Curry, and Bell Peppers Stuffed with Salsa Rice and Beans. I loved many of the recipes, and liked all but the Baked Beans, which were interesting, rather than bad. I would recommend this cookbook to anyone who finds they are already hungry by the time they can start dinner. You'll eat better and feel better.

4-0 out of 5 stars maybe 4 1/2 stars - nice vegie recipes
I was excited to find a vegetarian slow-cooker cookbook. I read all the reviews and was a little concerned about "weird stuff" when I read about the vegetarian haggis but I figure there's at least one recipe in every cookbook I own that makes me think "eewwww!" so I bought it.

I've made 4 or 5 things so far and my husband and I have enjoyed all of the dishes. We both agreed that most of them could use a little more flavor so I plan on just adding a little more of everything when it comes to the herbs and spices, but the flavor that was there was good. The other thing I've done is reduce the oil in all of the recipes by at least half!

The amount of oil or fat she uses plus the fact that there's no nutrition information for the recipes are the reasons I can't give this 5 stars. (And, as another reviewer mentioned: most of the recipes, as directed, are NOT One-Pot since she calls for sauteeing things like onions before adding to the cooker. She does list alternatives for this step but I agree with her that it's usually worth the time and dirty skillet.) ... Read more

12. Escoffier : The Complete Guide to the Art of Modern Cookery
by H. L.Cracknell, R. J.Kaufmann
list price: $70.00
our price: $44.10
(price subject to change: see help)
Asin: 0471290165
Catlog: Book (1983-06-01)
Publisher: Wiley
Sales Rank: 9800
Average Customer Review: 4.64 out of 5 stars
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Book Description

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience. ... Read more

Reviews (14)

5-0 out of 5 stars The quintessential guide for all chefs
This book has pretty much every recipe you will ever need. I tend to use to book only as a reference, though, as the recipes are a bit out of date. The recipes provide only the basic ingredients, so beginners may not find the book very useful. For advanced cooks, the Game and Fowl sections are particularly excellent. Also a good resource for French technique.

4-0 out of 5 stars This is a must have
As a former CIA student, I still have my copy that I acquired while there. This is an excellent reference guide and a must have for any serious cook. However, I would not recomend this book to the novice until you have learned culinary terms and basics.

5-0 out of 5 stars A neccessity for ANY chef.
Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.

5-0 out of 5 stars must have for the insiring chef
great book not for the home maker of course must have a basic understanding of the art this book is great for refference there is no pics only usefull infomation

5-0 out of 5 stars Excellent reference and history book
As a student studying present day culinary and the beginnings of culinary in France, this makes for quite an interesting book. Don't expect any recipes and it is not a study guide. Just useful facts. For study guides I recommend for baking, The Study Guide for Baking: Key Review Questions and Answers with Explanations. Also look for other study guides from Dr. P. Leonardi and M. Heilman ... Read more

13. The Everyday Low-Carb Slow Cooker Cookbook: Over 120 Delicious Low-Carb Recipies That Cook Themselves
by Kitty Broihier, Kimberly Mayone
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 1569244286
Catlog: Book (2004-02-01)
Publisher: Marlowe & Company
Sales Rank: 275
Average Customer Review: 4.78 out of 5 stars
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Book Description

We all love to eat good, home-cooked meals, but with our busy lifestyles, who has the time or energy to make them anymore? Now, in The Everyday Low-Carb Slow Cooker Cookbook, authors Kitty Broihier and Kimberly Mayone offer you a way to cook hearty, delicious low-carb meals from scratch everyday—with very little effort or attention—that your whole family will enjoy. Broihier and Mayone have created over 120 delectable low-carb recipes that cover everything from breakfast to dessert and take full advantage of the timing and convenience of a slow cooker—all you need to do is add the ingredients to the pot, close the lid, and by mealtime, a hot and delicious low-carb meal will be ready and waiting. Recipes include:

Creamy Blueberry French Toast Casserole * Chicken Cordon Bleu Roll-Ups * Mixed Sausage with Fennel * French Onion Soup * Stuffed Bell Peppers * Thai Red Curry Chicken * Pork with Roasted Red Peppers, Herbs and Olives * Classic Country–Style BBQ Pork Ribs * Sesame Tuna with Bok Choy and Shitake Mushrooms * Onion and Spinach Dip * Dijon Ranch Chicken Salad * Faux Potato Salad * Peanut Butter Fudge Cake with Peanut Butter Drizzle

Complete with information on how to use and care for a slow cooker, how to convert your favorite low-carb recipes for slow cooking, and macronutrient counts for each recipe, The Everyday Low-Carb Slow Cooker Cookbook is guaranteed to put the fun back into cooking and make your life a whole lot easier. ... Read more

Reviews (18)

5-0 out of 5 stars low carb savior
I have been living low carb for over 18 months. I have had this book for the last two months and I have thoroughly enjoyed reading it and using it. Slow cooking is an ideal way for me to stay low carb and because of the leftovers lunch has never been easier. I really like all of the helpful cooking tips because I am not very handy in the kitchen. My favorite recipe is the lemon chicken. I have also been enjoying the French Onion Soup. I think that this book is a first for Broihier & Mayone. I hope they write more low carb books because I really like their recipes. Delicious & Easy.

5-0 out of 5 stars Low Carb Never Had It So Easy!!
I have been following a low-carb diet for over a year and I am always looking for new ways to do low-carb. This book is outstanding. This book has great recipes with easy to follow directions. Every recipe has nutritional facts so I can stay within my net carb limit. Portion sizes are more than generous. So far, the butter roasted almonds and the rosemary garlic chicken are my favorites, but I am looking forward to trying more recipes this weekend. Slow Cooking my low carb meals has taken the stress out of my meal planning.

5-0 out of 5 stars Easy, delicious, quick -- this book has it all!
So you're on a low carb diet, looking good and feeling great, but your family is definitely on a high carb diet and getting tired of the plain meat dishes you've been serving up lately. Or maybe you are the one who's tired of them. You would like to be able to expand your low carb recipe list, but you don't have a lot of time to spend on the fancy schmancy rigamarole that some low carb cookbooks require. If only you could have your fine palate and your waistline both satisfied...

Say no more my meat-eatin' bretheren! The Everyday Low Carb Slow Cooker Cookbook was literally the answer to my prayers some months ago. As a mom of two small boys and wife to a very picky man I was having a hard time keeping everybody happy at the dinner table while I watched my weight; the "two-entrée meal" was becoming the norm and it took way too much time. In my high carb days I had used my blessed time saver, the crock pot, regularly but recently it was gathering dust on the top shelf. Thank the Lord I can put it to work again and regain my time/sanity.

Now I have to try a minimum of six recipes before I feel that I can review a cookbook with fairness. The recipes that I have completed from TELCSCC are:

Seafood Crustless Quiche (I didn't miss the crust and neither did they - Fabulous!)
Orange Pork
Sausage and White Bean Soup (my dh literally told me it was the best soup ever, bar none)
Chicken with Sun-Dried Tomatoes and Artichokes (rich and hearty, a complete meal)
Chicken with 40 Cloves of Garlic (yes, really!)
Pesto Beef with Grape Tomatoes and Fresh Mozzarella

I think the genius of this cookbook is that the authors recognize that low carb dieters are not only just as busy as everybody else, but also come in a variety of skill levels in the kitchen. Accordingly, there is a special section at the beginning just for the quick'n'easy crowd that features fewer ingredients and timesavers like canned food and packaged mixes to add to your fresh meats and veggies. Believe it or not, the Pesto Beef recipe was one of these! Not that the more "complicated" recipes are that much longer or harder, believe me: the authors make it clear that since slow cookery is all about convenience, their mission is to keep it as simple as possible without sacrificing taste. It would appear that their mission was successful.

In many cases these recipes are so loaded with veggies and hearty broth that you won't need to make a salad or a side dish and nobody will even notice. There are so many more that I haven't gotten to yet, but I'm dying to try the desserts next; Peanut Butter Fudge Cake with Peanut Butter Fudge Drizzle, Coconut Custard, and Pumpkin Pudding, which is promised to be like the pie without the crust. Judging by my success with the quiche, the slow cooker is a natural with those eggy custards and puddings (averaging about 3-4 hours on low).

I would compare this cookbook to Mable Hoffman's Crockery Cookery (the high-carb "bible" for slow cookers) in terms of quality & variety of recipes and simplicity of use. My family has had no complaints since I've started using it, in fact they like TELCSCC dishes better than many of my higher carb dishes. I believe that this is truly the answer for the lifestyles and tastes of a modern health-conscious Americans.
-Andrea, aka Merribelle

5-0 out of 5 stars This book does not miss!
I recently got a slow cooker and ordered this cookbook. This cookbook really is phenomenal. The recipes are simple with easy to find ingredients. I have tried their suggested pairings several times, as well, and they are dead on target. My husband has raved over every dish that I have made from this book, including a couple that are not slow cooker items. I highly recommend it.

5-0 out of 5 stars You might consider me to be prejudice...
however this is 100% of the truth. Kim Mayone is my cousin and I can tell you first hand that she is an AWESOME cook. Kim has shared many a recipe with me over the years, some that I believe have been modified to work for this book. I've made the white chili on page 71 and brought it to work. Everyone loved it, myself included. I made a huge crockfull of it and it didn't seem like enough because I shared! :) Congrats to Kim!!! I'm anxiously awaiting your next book and I think this time I have a few recipes to share with you.
P.S. I'm making the steak bomb casserole on Tuesday. ... Read more

14. Alton Brown's Gear for Your Kitchen
by Alton Brown
list price: $27.50
our price: $18.15
(price subject to change: see help)
Asin: 1584792965
Catlog: Book (2003-10-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 554
Average Customer Review: 4.42 out of 5 stars
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"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.

Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.

If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler Ingle ... Read more

Reviews (12)

5-0 out of 5 stars Fabulous! Quality time spent with husband...
If you like the show, you'll like the books. Both my spouse and I love to cook, but we're no Julia Childses. When I met my husband, he could cook standard meals, but never really took the plunge to try something new. Alton Brown's books are entertaining, colorful, and (ugg...) educational. After every episode, my husband has the courage to try something new, (lucky me!) and it has resulted in eating a more varied and exciting diet. We can't help but feel that we are reliving our childhoods, because AB reminds us a bit of Mr. Wizard, but way cooler and way better looking! After the wedding, we were left to our own devices to figure out what half the gadgets we rec'd did. We have an autographed copy of this book, and use it constantly to figure out what our next kitchen purchase should be, and how to use it properly. His books are all great supplements to his show. Cooking has become one of our favorite things to do together. However, we'd better learn a sport soon...

5-0 out of 5 stars Great Resource for Cooks of Any Caliber
"Gear for your Kitchen" provides a fairly in-depth discussion on the whys and hows of choosing various sorts of kitchen implements, from cutlery to pans to small appliances. Alton Brown uses his sense of humor to help present this information in a book that is truly easy and pleasurable to read. There is another book of this nature, a very large and diverse treatise, which attempts to showcase all the various sorts of kitchen gear available to the home cook. But unlike "Gear" it doesn't provide the information that we really need to choose our cookware.

What is great about this book is that in addition to giving actual suggestions of specific products for various sorts of implements, it also goes into great detail to show you how to choose items that will work for you. Brown is careful to highlight areas where paying more money isn't likely in your best interest (e.g. the non-stick fry pans as mentioned in another review, for instance) and where it is (e.g. cutlery).

The goal of having the smallest set of kitchen wear to do all the cooking you need to do is a running theme in this book. In addition to a suggested exercise in minimizing your current kitchen implements, there are many suggestions on how you can use items for tasks other than they are intended, instead of buying specialty pieces (e.g. using the bottom of a heavy fry pan in the place of a meat pounder).

This book is a great resource for cooks of all sorts, from beginners to those with years of experience. It will make a great gift for those people who are just starting out on their own!

5-0 out of 5 stars Alton Hits It Again
Whether or not you agree with Alton Brown on every point he makes, you have to admit that he is not shy about giving his opinion, often in the face of generations of contrary tradition. Alton believes in multi-tasking, and he has a point; in my kitchen, most likely in yours, 20 percent of the implements do 80 percent of the work. Even in the most capacious kitchens, space comes at a premium. Ever injure yourself clattering through a drawer-full of this and that? You get my point. Kitchen tools and implements need to earn their stripes in terms of both quality and utility. For this reason, Alton's great taxonomy in "Gear" lays out an extremely useful framework, if anything, to avoid buying something expensive and needless. The serious cook cannot help but disagree with something Alton propounds, and yet still benefit from the depth of his viewpoint. This is an important culinary work, and a good read as well.

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

5-0 out of 5 stars I don't like the new Cuisinart either
I'm a hobby cook and also a gadget-junkie, so I was delighted to discover this book by one of my favorite people on the Food Network. Brown covers much more than simply can-openers and veggie-peelers, though. His topical chapters cover pots and pans, storage containers, small miscellaneous utensils, safety items, "sharp things," and "small things with plugs," and perhaps the best way to read the book is to browse from the beginning and then read his descriptions, comments, and opinions on certain items as they come to mind. I'm a regular reader of the consumer tests in COOK'S ILLUSTRATED, too, and I think Brown and Christopher Kimball would agree in many ways on what makes a particular tool useful and what features to look for among the products available. Brown's judgments are admittedly personal but he explains them very clearly. Not everything must be specially purchased, either; he recommends a length of dental floss for cutting slices of soft cheese, and he boils eggs in an electric kettle that automatically turns itself off when it reaches a boil. (Great idea!) The book's page design is also quite nice, with good photos and drawings of the tools he discusses, side discussions and tips highlighted in color, and lots of open space. All his sources appear at the back of the book. I certainly hope he does a revised and updated edition in about five years.

5-0 out of 5 stars A Must-Have
Nominated this year for another James Beard Award (for Tools and Techniques), Alton Brown has yet another gem for all to enjoy, "Gear For Your Kitchen". In this wonderful gem, Alton Brown explains how you can declutter your kitchen within 60 days and stock your kitchen with useful tools that you will actually use!

As any "Good Eats" fan will tell you, Alton Brown believes in "multi-taskers." His logic is: Why have a yogurt maker when you only use it once a year? Instead, he shows us, on one of his shows, how he utilizes a heating pad and a couple of canisters to achieve the same results.

Not only does he suggest unusual items for your kitchen (a cigar cutter to chop chives), but he also recommends traditional items. He explains the process with which one should consider before purchasing any item. He does explain how he chose that certain coffee maker, but he explains how we need to figure out which one is best for us.

Being as he is forever in search of a great utensil or appliance, he is quick to point out which items are more difficult to clean, and not worth buying, and which ones are worth buying. In the section devoted purely to pots and pans, he explains each metal used for cooking, the best uses for that metal, how to care for it and the good and bad points with each metal.

Instead of purchasing that expensive imported terra-cotta cookware, he suggests (with diagrams) on how to create your own cookware from flowerpots...I mean, they are both made from the same material. Why pay more because one says "cookware"?

And he doesn't stop there. He also helps his readers by helping them select safety and sanitation supplies for their kitchens!

And if you thought that was not enough, he has a large resource section, in the back of the book, where he recommends some excellent places to purchase your items, either through mail, telephone or Internet!

This book is complete with Alton Brown's sense of humor, wit and enthusiasm. He is one of the only people out there creating books for people who never went to culinary school. I appreciate his thoroughness, and recommend this book to all new cooks, and for the more seasoned chefs as well. ... Read more

15. Cover and Bake (With Free Issue of Cook's Illustrated)
by Editors of Cook's Illustrated magazine
list price: $29.95
our price: $20.37
(price subject to change: see help)
Asin: 0936184817
Catlog: Book (2004-10-15)
Publisher: America's Test Kitchen
Sales Rank: 2853
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16. The New Professional Chef (TM)
by Mary Deirdre Donovan, Culinary Institute of America (c), Culinary Institute of America
list price: $64.95
(price subject to change: see help)
Asin: 0471286796
Catlog: Book (1995-11-07)
Publisher: Van Nostrand Reinhold
Sales Rank: 48849
Average Customer Review: 4.21 out of 5 stars
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Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.

In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm ... Read more

Reviews (24)

5-0 out of 5 stars The essential cooking reference!
The New Professional Chef is a wonderful, albeit unwieldy, collection of recipes and cooking techniques for the aspiring professional or amateur chef.

My wife and I had the good fortune of dining at the Culinary Institute of America at Greystone in picturesque St. Helena, California right in the middle of Napa Valley. The Wine Spectator Greystone restaurant on the campus is a wonderful place to dine and I heartily recommend it. The atmosphere is inviting and it's great to watch the chefs preparing mouth-watering dishes in the open kitchen. It was a treat for me, as a cooking enthusiast, to visit this presitigous cooking school.

After visiting the CIA, I found this book and knew I had to have it as a reference foundation for my cooking skills. It has step-by-step techniques and recipes presented in a concise and easy to follow manner. I would recommend this book to anyone serious about learning the skills that professional chefs use every day.

Please note that a kitchen scale is highly desirable when using the recipes. Most recipes use weight measurements instead of volume. Additionally, you will find that the recipes will need scaling down to feed average families, since they are designed for the professional restaurant chef.

Great for the serious cooking enthusiast!

5-0 out of 5 stars The New Professional Chef Scores a 10
As a professional chef myself and a graduate of the California Culinary Academy, I keep 2 copies of this incredibly wonderful cookbook.
It is an absolute necessity in anybodies kitchen from the novice to the Professional.
After spending 2 years at chefs school in the early 70's and opening a chain of restaurants in Los Angeles, I got into a rut and lost not only my imagination but also forgot from lack of use many of my culinary skills.
This book is more than just a cookbook, it is an encyclopedia of knowledge. While most of the recipes are scaled for large quantities, they are easy to scale down due to the use of weight as a measure rather than volume.
If you were to buy only one cookbook to last a lifetime this would be the one. While it is pricey, you must realize the amount of time that has gone into the preparation of such a tome.
I highly recommend this book for you. If you are intersted in the buffet table the book called the garde manger, also a CIA book, is an excellent training manual.

4-0 out of 5 stars Impressive
Not being a professional chef, this book was quite intimidating. The info regarding ingredients was great, and the recipes so far have not let me down. This is a great aid in helping a normal guy like me prepare a very nice meal for company the RIGHT way. A great appreciation for fine cooking is developed after studying this book. The ingredient measurements in weight were a bit of a stumbling block for me at first - if you don't have a scale, you had better be an excellent guesser. Overestimating and buying too much veal loin can be pretty expensive. This is THE book for basics and, of course, a fine meal for that special occasion when company is planned (most meals here require several steps and multiple sub-recipes, and are not fast, Betty Crocker projects). Well worth the price for the smile on your guests' faces.

5-0 out of 5 stars A must have for any "food fanatic" that needs resources.
This is a great book for the person serious about food. I like it not only because on the recipes in the back but the front is dedicated to the how's, why's and what's of food.

5-0 out of 5 stars If you Needed ONLY One Book In The Kitchen, Get This!!
My mother wanted me to learn how to cook. I had no interest, and often gave her the slip. Why learn, when she was an excellent cook? Once, on the pretence of "helping" her bake a pound cake, she tricked me into doing the whole thing by myself! It is a different story now, because if I don't cook, I don't eat. Take out has its limits in more ways than one. The New Professional Chef is perfect for someone like me. The title did not scare me one jot, because I needed professional help. The truth is, that this book is REALLY for everyone. Perfect for ANYONE really, who if forced to have just one general reference/cookbook, which would be kept close at hand in the kitchen, could find EVERYTHING one needed to know about: Nutrition and Healthy Cooking, Equipment Identification(knife identification, hand tools, pots & pans), Raw Ingredients (excellent illustrations on various cuts of meat, poultry and game birds, fish & shellfish, a wonderful section on grains), and my favorite section, Mise en Place, which shows you the necessary skills & techniques that you will need in the preparation of ANY meal. Various cooking methods are also presented, and a great many recipes are available to chose from. This is the perfect gift for anyone from a college graduate who is setting up their first apartment, to newlyweds. I rely on it often, and it is a trusted reference book that I would not do without!

My mother would be ecstatic if she could see me now. ... Read more

17. The World of Culinary Supervision, Training, and Management (2nd Edition)
by Noel C. Cullen
list price: $104.20
our price: $104.20
(price subject to change: see help)
Asin: 0130225436
Catlog: Book (1999-07-07)
Publisher: Prentice Hall
Sales Rank: 419729
Average Customer Review: 3.5 out of 5 stars
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Book Description

Written by one of this country's 51 Certified Master Chefs, this #1-rated resource gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers—identifying those key areas that will lead qualified individuals into the chef positions of the future, and providing reasonable solutions to situations that typically evolve from them. Outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management; examining all aspects of training as it affects the chef supervision; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor—from management to customer relations, menu planning, communication, team-building, goal-setting, problem-solving, supervision, training, discipline, and performance appraisal, and the training and motivation of the production/service team. Integrates unique “Chef Talk” segments written by leading U.S. chefs, and includes a new chapter “Building Teamwork in the Kitchen”.For those in the culinary, hospitality & travel/tourism professions; ideal for use in training seminars and for those studying for certification for the American Culinary Federation Educational Institute. ... Read more

Reviews (2)

2-0 out of 5 stars A cure for sleeplessness
I know that Dr. Cullen knows what he is talking about, I know that this book is the standard to which other books on management are held, and it is almost always required reading, but this book is instant somnia. Some of the information also seems a little dated and cliche now that every manager in the country uses these techniques. Reading it in conjunction with The Chef Manager really helped me plow through.

5-0 out of 5 stars Read this book
I've met Dr. Cullen. He really has his stuff together and knows what he is talking about. Truely a wonderful text. ... Read more

18. The New Best Recipe: All-New Edition with 1,000 Recipes
by Editors of Cook's Illustrated Magazine
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0936184744
Catlog: Book (2004-10-15)
Publisher: America's Test Kitchen
Sales Rank: 120
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Book Description

With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook.Complete with recipes ranging from appetizers to desserts, The New Best Recipe ... Read more

19. Betty Crocker's Cooking Basics : Learning to Cook with Confidence (Betty Crocker)
by Betty Crocker, Betty Crocker
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 0028624513
Catlog: Book (1998-09-02)
Publisher: Betty Crocker
Sales Rank: 1521
Average Customer Review: 4.87 out of 5 stars
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Book Description

Today, many people find they dont know kitchen basics, much less know how to cook a meal. Betty Crocker comes to the rescue in Cooking Basics, covering all the information anyone needs to cook, whether they are just leaving home, or discovering a need to cook at any age. Using the 100 appealing recipes here, anyone can learn to cook a complete meal. Nothing is intimidating, and every technique, term and ingredient is clearly explained. Each recipe has its own two-page spread, complete with a photo of the finished food and how-to photos of techniques used in the recipe. Its never been simpler to create a great dish!

Betty Crocker interviewed inexperienced cooks, to get just the the right recipes for this book, the ones novice cooks really want: hamburgers three way broiled, grilled or fried; Quick Lasagna; Teriyaki Chicken Stir-fry; Quick Chicken Soup; Shrimp Scampi; Quesadillas; Mashed Potatoes; Strawberry Shortcakes, and other tempting treats. Anyone can cook a dinner -- even entertain -- with these sure-fire recipes.

Did you think only gourmets tackled Thanksgiving dinner? Not with Betty Crocker. Included is a complete Thanksgiving feast, with a timetable so everything comes out just right. Whether you want to host the show, or bring a dish to help out your host, this Thanksgiving meal is perfect for everyone.

Also covered is how to set up a kitchen, how to read a recipe, a glossary of ingredients and a complete explanation of food preparation terms. Learn about fresh herbs--what they look like and how to use them -- plus complete easy-to-read listings of pasta shapes and salad greens. Sections on grilling, entertaining, table setting, and refrigerator and freezer storage guides complete the book, and make new cooks feel confident on all fronts. No longer does anyone have to be afraid of the kitchen. With Betty Crocker know-how and experience, you can cook up a great dinner! ... Read more

Reviews (15)

5-0 out of 5 stars Wonderful!
I have this cookbook and I love it. I recently moved in on my own and this tells me how to do everthing. I didn't even know how to cook a baked potato and this book told me how. It is the perfect gift for a college student or someone on their own for the first time. The recipes are simply and very easy to follow. I highly recommend it to anyone.

5-0 out of 5 stars Great for beginners and the more experienced as well!
Finally a true beginner's cookbook which deserves a permanent place in your kitchen. Betty Crocker's answer to customer requests for a beginner's cookbook is "Cooking Basics, Learning to Cook With Confidence".

This book features a nice variety of recipes including Italian Pasta Salad, Creamy Chicken and Dumplings, and Orange-Glazed Pork Chops. For entertaining there's Quick Guacamole, Tiramisu, and Strawberry Smoothies. It even shows you how to prepare an American Thanksgiving dinner from start to finish including appetizers and dessert.

Each recipe includes a full color photograph, nutritional information, and helpful tips pertaining to the dish's ingredients. Substitutions are discussed and there are suggestions to help keep the dish low fat.

What I found most impressive were the informational chapters on everything from kitchen utensils to classy centerpieces. So in addition to the fabulous recipes, the book contains handy information covering all areas of cooking and the kitchen.

This cookbook can take a college coed living on their own for the first time up and through the marriage years for it demonstrates cooking basics such as the proper way to cut an onion or how to cook an omelet, yet teaches the art of preparing Shrimp Scampi or Pesto Sauce. For all these reasons, I highly recommend this cookbook.

5-0 out of 5 stars a timeless cookbook for amateur cooks and proud chefs alike
While internet (esp google) has greatly influenced the way we obtain any kind of information, recipes and cookbooks are most useful in an old-fashioned, paper format. This cookbook is one that you will return to over and over again. Modern recipes and helpful how-to photographs (no hand-drawn, monochrome pictures here), as well as photos of finished product make this book a keeper.

Here are a few recipes from the book: twice-baked potatoes, stuffed pasta shells, pot roast, pork chops and apples, fudgy brownie cake with raspberry sauce, and pumpkin pie.

On top of easy, tried-and-tested recipes, the book features a glossary of cooking techniques, types of herbs (along with to which dishes to use each kind of herb), greens, basic and advanced cooking equipments (including oudoor grills and grilling fuel), formal and informal buffet table setting, food safety, proper storage of meats and produce... all very thorough and valuable. The careful explanations in this book assume that the reader is completely new to cooking; seldom are the definitions too exhaustive -- I chuckled when I read the last bit of definition for 'stir' to be, "Combine ingredients with circular or figure-eight motion until uniform consistency. Stir once in a while for 'stirring occasionally,' stir often for 'stirring frequently' and stir continuously for 'stir constantly.'"

I also love the spiral binding and hard cover that make the book easy to keep open and durable. They are handy physical traits because this book WILL get a lot of use in your kitchen.

5-0 out of 5 stars If I can give you an advice
this should be your first cookbook, or if you already have others, well, don't let the title fool you. It has great recipes, with pictures for each of them and detailed instructions. I have over 50 cookbooks and if I had to choose just one, well it would be this one.
Simple recipes, "the basics" including a a chapter where it teaches you how to make a traditional thanksgiving dinner. Let me tell you that I did it this november 28th and guess what? It turned out to be great! My family couldn't belive I've done everything by myself. And it wasn't such a big effort 'cause it teaches you how to organize every single thing.
I love this book!!

4-0 out of 5 stars Great Cookbook!
As a college student I was tired of microwave meals- then I got this cookbook and it has been great! For someone who has never cooked before, cooks for one and refuses to make recipes that require too many ingredients, this book has been great! For those just wanting some good, basic recipes, I highly recommend it. ... Read more

20. Cooking Essentials for the New Professional Chef
by Mary DeirdreDonovan
list price: $69.60
our price: $59.75
(price subject to change: see help)
Asin: 0471287172
Catlog: Book (1996-09-09)
Publisher: Wiley
Sales Rank: 220314
Average Customer Review: 4.5 out of 5 stars
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Book Description

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:

  • Chapter Objectives emphasize key concepts and guide reading
  • Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
  • Footnotes define terms that might be unfamiliar the first time they appear in text
  • Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
  • Tables and Charts put important technical information at the students’ fingertips
  • Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
  • Chapter Summaries recap the lessons that should be mastered
To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support. ... Read more

Reviews (2)

5-0 out of 5 stars Awesome book for culinary students
This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman

4-0 out of 5 stars If you want to know the hows and whys, this is a good book
This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book. ... Read more

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