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$19.80 list($30.00)
1. Everyday Italian : 125 Simple
$23.07 $22.33 list($34.95)
2. Molto Italiano : 327 Simple Italian
$12.89 list($18.95)
3. Rachael Ray's Get Real Meals for
$14.95 $10.45
4. 30-Minute Meals
$18.95 $8.98
5. Get Togethers: Rachael Ray 30
$13.96 $11.94 list($19.95)
6. Weight Watchers New Complete Cookbook
$21.45 $20.00 list($32.50)
7. Eat This Book: Cooking with Global
$13.96 $9.99 list($19.95)
8. How to Grill: The Complete Illustrated
$16.95 $10.24
9. The Lady & Sons Just Desserts
$15.57 $9.60 list($25.95)
10. The South Beach Diet Cookbook:
$16.50 list($25.00)
11. Paula Deen & Friends : Living
$15.72 $3.64 list($24.95)
12. Cooking the RealAge Way: Turn
$11.16 $9.34 list($15.95)
13. The Lady & Sons Savannah Country
$11.86 $11.07 list($16.95)
14. Rachael Ray's 30-Minute Meals
$11.86 $11.12 list($16.95)
15. Doctor's Book of Food Remedies
$22.05 list($35.00)
16. The New Best Recipe (With Free
$24.95 $16.41
17. Windows on the World Complete
$23.10 $21.57 list($35.00)
18. It's About Time : Great Recipes
$14.95 $9.28
19. Veggie Meals
$23.10 $21.39 list($35.00)
20. Fresh Every Day : More Great Recipes

1. Everyday Italian : 125 Simple and Delicious Recipes
list price: $30.00
our price: $19.80
(price subject to change: see help)
Asin: 1400052580
Catlog: Book (2005-02-22)
Publisher: Clarkson Potter
Sales Rank: 1651
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2. Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
list price: $34.95
our price: $23.07
(price subject to change: see help)
Asin: 0060734922
Catlog: Book (2005-05-01)
Publisher: Ecco
Sales Rank: 245
Average Customer Review: 4.5 out of 5 stars
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Book Description

Easy to use and simple to read, many of these recipes come from ten years of Molto Mario television programs, including Mediterranean Mario, Mario Eats Italy, and Ciao America with Mario Batali. Batali's distinctive, often humorous, voice provides a historical and cultural perspective to demystify the more elaborate Italian dishes. He also shows ways to shorten or simplify everything from purchasing good ingredients to prepare-ahead tips. Informative headnotes offer up enticing bits about the provenance of the recipes as well as fascinating facts regarding Italy and its cuisines.

Molto Italiano features dishes from many of the twenty-one regions of Italy and many side dishes, each of which can be served as a light meal. With a section on desserts and a foundation of basic recipes, Molto Italiano is the only Italian cookbook a home cook's shelf needs.

Highlights from Molto Italiano:

  • 67 antipasto recipes, with special sections for vegetable, seafood, and meat antipasti
  • Informative sidebars, where Mario provides background color about the recipes, including the places, people, and history behind various dishes
  • More than 50 pasta recipes, from classic comfort food like Baked Ziti to an elaborate Ricotta Gnocchi with Sausage and Fennel
  • A wealth of seafood, fowl, and meat recipes, featuring simple everyday dishes and tasty regional specialties
  • 34 vegetable recipes that can be served as either antipasti or side dishes
  • A comprehensive dessert section, filled with gelati, crumbly cakes, fruit tarts, pies, and more
... Read more

Reviews (5)

3-0 out of 5 stars Recipes are too simple; this is not real cuisine
Although the recipes here are pretty much as advertised - simple recipes that are easy to prepare in your own kitchen - the fact is that the traditional Italian recipes presented here do not conform to most people's expectations of Italian food.The relatively simple restaurant style dishes that most of us have come to expect form American Italian cuisine are even more complex than many traditional Italian recipes presented here.And since these recipes are so simple, you are really relying on good quality ingredients to make the meal a tasty one.

Italian food isn't hard to make (which is one of the reasons it is so popular).Trust your instincts and look for something that doesn't advertise itself as simple.

If You're Into Luscious, Simple Italian Cuisine at its Heights, This Is It ! Antipasto, by far the largest chapter at 106 pages is a favorite. Mario Believes the best cooking is done at "Nonna's House" or at the house of the Matriarch living above the market place. This is my new first choice among Italian Cookbooks. The cooking is simple, but with no compromises. For Mario Fans, Put This Under Your Pillow At Night. Very Highly Recommended !!!

5-0 out of 5 stars All-Time Fav Simple Recipes of This Italian Superstar Chef
Batali is one of our premier USA chefs, not only due to his FoodNetwork Fame with shows and Iron Chef fame now.Also due to his previous three excellent cookbooks.Primarily due to his passion for the food and sharing it with us!

Here that is crescendoed with his offering us a collection of his favorites collected not only from Italy but also here in US and from TV and his home experimentation.

To me, reading the Intro is the very best part of any good cookbook and Batali is one of the best to read.Here one learns of what the following recipe collection will be about and how to best experience what the chef would want for us.

He begs us to spend more time on shopping, and this statement says it well: "Ninety percent of the success of your meal has already been determined when the food has been packed into your car at the grocery store or farmers' market."How true one learns, so shop for the best in your area!

Further he makes the case well for home cooking becoming the pinnacle of our dining experiences as well, not dining out at restuarants.The coming together to share great food and wine is his goal and he achieves it.He begins with Italian wine primer by David Lynch, which is well done.

Nearly 500 pages of recipes packed with info about ingredient, technique and serving suggests are here, along with interspersed gorgeous color photos. Try some of these: Cauliflower Pancakes;Savory Chestnut Custard; Pancetta-Wrapped Racicchio; Onion Soup Emilia-Romagna Style; St.John's Eve Pasta; Baked Pasta with Ricotta and Ham; Tortellini in Broth; Jumbo Shrimp Marsala Housewife-Style; Bream in a Package; Swordfish Paillards with Leeks and Grapefruit; Game Hens with Pomegranate; Veal Rolls with Lemon and Mushrooms; Eggplant Caponata (jazzed up version of classic); Grilled Marinated Chanterelles; Grandma's Pine Nut and Ricotta Tart; Chocolate Hazelnut Fritters; Roasted Pears with Chocolate.

Besides this wealth and breadth of recipes from all the normal menu categories there is a nice glossary, source listing along with well done sidebar discussions e.g. pasta making, etc.

If you're into luscious, simple Italian cuisine at its heights, this is it!Considering, start with this one and you'll stay with it.

5-0 out of 5 stars Best Italian Cookbook for Non-foodies. Buy It!!
`Molto Italiano' is Food Network icon Mario Batali's fourth and, to my lights, best cookbook to date. Like Mario, it has a very nice heft to it, advertising 327 recipes in an utterly simple organization in 450 easy to read pages with a built-in ribbon bookmark, something I think should be a required feature on all cookbooks. For all of those clamoring to buy Giada De Laurentiis' cookbook, I would recommend you pass that up for this book, which is far better.

Mario states that his cooking, and these recipes, are all based on Italian home cooking and repeats his often stated belief that in Italy, no one thinks the best cooking is done in restaurantes. Everyone believes the best cooking is done at their aunt's house or Nonna's house or at the house of the matriarch living down the street above the market. No one goes to a restaurant to get superior meals; they simply go to celebrate so Mama and Nonna don't have to cook. I have been hearing this claim for years on `Molto Mario', and it finally dawned on me the implication this has for all the Italian restaurant cookbooks out there, including Mario's own `Babbo Cookbook'. In strong contrast to cooking in `the F country' where an important difference is made between `haute cuisine' (Paul Bocuse, Joel Robuchon, et al), `cuisine bourgeoisie' ' (Julia Child, Richard Olney) and `cuisine provincial' (Elizabeth David, Patricia Wells), Italy has its regional home cooking and approximations to it done in restaurante, trattoria, osteria, and enotecas.

I am really happy to see this book devoted almost exclusively to RECIPES. There is a five page essay by David Lynch on Italian wines after the introduction and there is a one page list of recommended kitchen equipment at the end of the book (Please add food mill to list, as it is used in the potato gnocchi recipe. This is actually more useful than a potato ricer, as it can do more different things.). There is also two-page list of suppliers at the end of the book, but that's about it. The contents and relative size of the chapters accurately reflects Mario's mantra about the relative importance of various types of food in the Italian cuisine. Meat appears in almost every chapter as the base of a sauce or as a condiment, but it is less important as a main dish. The chapters are:

Antipasto, by far the largest chapter at 106 pages, divided into sections on vegetable, seafood, and meat dishes. This section is so large that this book can easily replace most books specializing in antipasti.
Soup, Rice, and Polenta takes 38 pages with 29 recipes, including all the most familiar dishes such as Roman egg drop soup, Tuscan cabbage and bean soup, saffron risotto, and polenta with clams.
Dried Pasta gets 24 pages with 20 recipes. For me, the most important recipe here is Mario's version of spaghetti alla carbonara, wherein he does not break the egg yolks, but leaves that to the diner to enhance the sauce by breaking the yolks. I learned this dish on `Molto Mario', and have been frustrated at everyone else's recipe which whips the yolks together with the white before mixing with the pasta.
Fresh Pasta chapter is over twice as long with 34 recipes, including a basic pasta dough and several gnocchi recipes. As Mario did his apprenticeship in Emilia-Romagna, where fresh pasta is much more common than the southern dry pasta, this is understandable.
Fish is understandably a major chapter at 48 pages and 31 recipes, including calamari, shrimp, crabs, snails, sardines, bass, sole, snapper, mullet, salt cod, monkfish, eel, tuna, swordfish, and mackerel.
Fowl is slightly smaller at 38 pages and 27 recipes with 10 chicken, 6 turkey, 5 duck, and 6 game bird recipes. This includes some classics such as hunter's style chicken and turkey meatballs.
Meat occupies a sizable chapter, at 54 pages and 40 recipes, including several of my favorites such as veal Marsala, sausage and broccoli rabe, stuffed meat loaf, and two recipes for calves liver. Yum.
Vegetables also get an appropriately sizable chapter with 34 pages and 34 recipes, including some with Mario's favorite ingredient, Guanciale (Note: Dean and Delucca in Greenwich Village carries Guanciale).
Sweets are in the last chapter of 42 pages and 32 recipes with items from the Austrian influenced Alps to Sicily. Mario goes so far as to recant his claim that Italians do not eat many sweets, revising his story to say that they don't eat many sweets at the end of big meals. Instead, they pack away the sugar with nibbles throughout the day.

Lots of familiar Italian dishes such as frittatas are here, but Mario doesn't waste precious room on bread that has been covered so well in other books.

While Mario gives the Italian name for each and every recipe, the recipe names in the various section tables of contents are all in English. Even those names which have become well known such as `cacciatore' are given as `hunter's style'. Italian is reserved for the recipes' subtitles. This makes the book especially good for first timers to Italian cuisine.

The recent book to which Mario's work is most closely comparable is Michele Scicolone's `1000 Italian Recipes'. I compared several recipes in the two books and, for various reasons almost always preferred Mario's version. In the veal Marsala, for example, Mario saut├ęs in olive oil and uses butter as a final flavoring rather than sauteeing in hot butter. Both more practical and more authentic. In the potato gnocchi recipe, Mario gives much more delicate instructions for combining the riced potato, flour, and egg. Mario also starts off with less flour per potato, leaving the finishing amount of flour to the discretion of the cook.

This is my new first choice among Italian cookbooks for non-foodies. The recipes are all relatively simple, but with no compromises. For Mario fans, put this under your pillow at night. Very Highly Recommended.

5-0 out of 5 stars THE BEST BOOK BY A GREAT CHEF
Mario has outdone himself, and each recipe is laid out simply (and mouthwateringly photographed!)..Baked Pasta with ricotta & ham...fettucine with lemon, hot peppers and pecorino couldn't be more delicious and easier to prepare. ... Read more

3. Rachael Ray's Get Real Meals for the Carb-Frustrated
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 1400082536
Catlog: Book (2005-03-29)
Publisher: Clarkson Potter
Sales Rank: 93550
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4. 30-Minute Meals
by Rachael Ray, Dan Dinicola
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 1891105035
Catlog: Book (1999-09-01)
Publisher: Lake Isle Press Inc
Sales Rank: 308
Average Customer Review: 3.75 out of 5 stars
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Book Description

Rachael Ray's fans can't seem to get enough of the wonderful recipes featured on her weekly television show, "The 30-Minute Meal." ... Read more

Reviews (36)

5-0 out of 5 stars Rattle them pots and pans
If you're tired of heating up leftover leftovers but aren't quite up to cordon bleu, Rachael Ray's "30-minute meals", derived from her hit show on the Food Channel, offers up all kinds of yummy possibilities. Ray is fun to watch on her show; she's perky and down-to-earth and doesn't make cooking seem like some kind of exalted rite that intimidates beginners who haven't progressed beyond Boiling Water 101. Her bouncy exuberance comes across in her book and makes it enjoyable to read. I especially like the way her book is organized; there are special sections on Top Ten Meals With Fewer Than Ten Ingredients, Top Ten All-Time Favorites from her TV show, 30-minute pastas, salads and veggies, make your own take-out (pizza, sandwiches and Tex-Mex), burger recipes, Asian flavor, comfort food, and her own family favorites.

Can all of these meals actually be made in 30 minutes? Well, unless you're as well-organized as Ray on her show with everything right at hand, slicing and dicing up a storm, probably not; but none of them should take more than 45 minutes and some of them really can be made from start to finish in half an hour. Her book is pretty heavy on pastas, which are typically quick to prepare, and if the Asian isn't 100% authentic, it's still fun to make and delicious to eat. Ray's instructions are simple and direct, easy for anyone to follow. What's more, none of the meals are difficult to prepare and all of them emphasize healthy eating. This is a great book for anyone who enjoys good eats without all the hassles that go into preparing them. Grab it and hit the kitchen.

4-0 out of 5 stars Thai it, you'll like it.
I was given this book as a Christmas gift. I've used it many times already in just one month. The recipes are practical, easy and tasty for cooking every day dishes. The mini meatball soup, Carbanora, and Thai it you'll like it Chicken are very good. I will make them again. Can't wait to try the Curry in a Hurry next. This book has helped me cook more meals at home and not feel overwhelmed in the kitchen. It is a good book for someone with limited cooking skills and someone who doesn't want to spend all night in the kitchen after work, so these recipes are perfect for weeknights. A lot of the recipes can be served with some rice or salad and you have a complete meal. There are a lot of italian pasta recipes in the book, so I would have liked more Asian/Mexican and hearty soup recipes. I would like to see a follow up book to this one, with more 30 minute recipes. You really can't go wrong with this book, and you will be sure to find a few recipes that will become favorites to make on a regular basis.

4-0 out of 5 stars Great books, with a couple of caveats...
I love Rachael Ray. Her show, "30 Minute Meals" is a favorite; it focuses on healthy foods, fresh produce and easy to follow recipes. This family friendly style of cooking was translated into her book, "30 Minute Meals" and I have enjoyed each recipe I have tried. A large proportion of the meals are family friendly as well-- my 6 year old and 2 year old are not finicky, but even so they have been very enthusiastic about the recipes.

Now for the minuses-- 1) unlike the show, recipes are not grouped together with a main dish, side and a dessert/drink. This is rectified in the sequel, but it is not easy to always pick dishes that can be cooked at the same time and still finish in 30 minutes. 2) no pictures! I like pictures of the finished product. Not a biggie, but it bugged me. 3) I like the "pinch of this" and "dash of that" style of cooking. If you *have* to have precise measurements, this may not be your book. 4) I am a profecient cook, yet many of the dishes are really 40 minute meals for me. If you're a fast chopper and can multi-task, you may get these meals done in 30 minutes on the first try. Otherwise... plan for a little extra time.

This is not a book for an advanced chef, it is simple food and it makes no pretensions to anything else. However, if you have a new cook in the family, or you are looking for new ideas for weeknight meals, I highly recommend this book. Ideal for your niece or nephew's first apartment!

1-0 out of 5 stars This Book is a real miss
Rachael Ray has no talent as an author or a cook. This book is full of recipes that you would find in any home ec course in high school. I returned it as quickly as I could.

2-0 out of 5 stars Disappointed
I was disappointed by this book, based on the positive reviews I'd read here. Too many of the recipes were very similar to one another. Many were variations on hamburgers (or pork-burgers dressed up as Asian wraps). Too many were chili recipes. Some were ideas more than recipes (figs and proscuitto). I like what I've cooked so far, but I don't think this is a very innovative cookbook. ... Read more

5. Get Togethers: Rachael Ray 30 Minute Meals
by Rachael Ray
list price: $18.95
our price: $18.95
(price subject to change: see help)
Asin: 1891105116
Catlog: Book (2003-12)
Publisher: Lake Isle Press Inc
Sales Rank: 670
Average Customer Review: 4.22 out of 5 stars
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Reviews (9)

5-0 out of 5 stars Simplistic
Simple is a good thing. As someone in his twenties, I don't like a cook lavish meals for my friends. Ray's book is good. It has a lot of fun in it. It's like the written version of Ray's Food Network show.
I tried the tuna burger with the cocnut/white chocolate bars. I liked mixing the menus, instead of following them completley. Fun and easy foods that you'll love.

5-0 out of 5 stars Excellent Resource
I love this cookbook. It is simple and delicious. It makes a beginner like me into a Grade A chef with little effort. My family raves about my meals all the time. I can't wait for the next book.

2-0 out of 5 stars a little too simplistic
Not my favorite cookbook. I love Rachael's show, and I don't own any of her other books, but I thought for sure I'd love this one. Way too simplistic for above-average cooks, in my opinion. Few photos and even fewer inspired ideas. I am reluctant to try her other books now.

3-0 out of 5 stars SORRY RACHEL BORING
Im sorry Rachel Cookbook is Boring and doesnt inspire you to cook..Recipes Im sure are good however you didnt put any love into this book...feels slapped together...

5-0 out of 5 stars ANOTHER WINNER!!!!!!
As before, I was NOT disappointed Rachael's latest book. Her technique and enthusiasm comes thru clearly, as it does on her show. I LOVE being able to make something in about 30 min.. even if it takes ME 31 min or so (I don't chop as fast)!! BUT!!! being retired does not mean I have more time to spend in the kitchen..if anything I have LESS.. So being able to put together a meal quickly works great for me and my (also retired) husband. THANKS FOR THE LATEST EDITION of your collection of recipes and cooking techniques. WE LOVE your show and watch it all the time. You have an infectious smile... Can't wait for the next cook book ...I AM SURE one is in the works!!!!! ... Read more

6. Weight Watchers New Complete Cookbook
by Weight Watchers International Inc. Staff
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 002863716X
Catlog: Book (1998)
Publisher: Wiley
Sales Rank: 827
Average Customer Review: 4.33 out of 5 stars
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Book Description

Today, Weight Watchers knows that losing weight is all about balance and variety and Weight Watchers New Complete Cookbook reflects that trend. Whether it's a quick after-work meal, a fancy dinner, a family favorite or an exotic new entrée you crave, Weight Watchers has whipped up a batch of tasty recipes that combine fresh, wholesome ingredients with low-fat cooking techniques in a recipe collection you'll use for years to come.

Sprinkled throughout Weight Watchers New Complete Cookbook are handy tips for leftovers, the inside scoop on how Weight Watchers tamed the calories and fat, and helpful hints for getting meals on the table faster. What's more, each recipe includes POINTS® as well as complete nutrition information. As a bonus, you'll find basics on the Weight Watchers 1.2.3. SUCCESS™ PLAN and great ideas for helping you on the road to weight loss. ... Read more

Reviews (54)

5-0 out of 5 stars It's Foodelicious!
This is another great cookbook from Weight Watchers. One measure of its success is that non-dieting friends for whom I've prepared some of the dishes always ask me for the recipes. The Roast Pork Puertoricano (pork tenderloin marinated in orange, garlic, cumin, and jalepeno then roasted to perfection) and Dolmades (vegetarian, but easily convertable to carnivore) alone are worth the price of admission. As with other WW cookbooks, the lack of portion size is inconvenient. But the pros far overshadow the cons: tasty, easy, and fast recipes the whole family will enjoy; WW 1-2-3 Points and nutritional information; good mix of vegetarian and nonvegetarian recipes; ingredients call for realistic and easily purchased food; complete instructions so novice cooks aren't scared off. The recipes in this book take some of the sting out of watching one's weight. For that, it's a bargain at twice the price.

5-0 out of 5 stars This is a really great cookbook
Even for non-weight watchers these are some really good, useful and tasty recipes. There are alot of recipes (over 500) and great color pictures. The recipres include *re-dos* of some common high fat items ( like sauses, dressings, dips desserts, cream soups) Entrees for poultry, beef pork, lamb, fish shellfish, pasta... its very comprehensive. Even thos there are some ethnic recipes the ingredients required dont seem far out and could be gotten in most grocery stores alot of the time.The only thing i have a bit of trouble with is that the points are calculated for *serving size* but you dont know if that is a cup or a few ounces...or whatever. It makes it a bit hard sometimes to figure out, when cooking for a family, if you will need to double a recipe to feed everyone. but that is really a minor point..... there is also a section on breads where the points seem closer to the diet-breads than the regular breads but look womderful. The dessert section is very good and the sweetner seems to be used is sugar, not a substitute. You could use a substitute yourself... but there seems to be a general emphasis on *real* ingredients..which is nice.The book itself, being plastic spiral bound is VERY nice as it sits flat on a kitchen counter and makes following a recipe directly from the book very easy. It is set up for using the winning point system but also includes other nutritional values (cal, fat,cholesterol,sodium..fiber..protein etc) I can see it being helpful on alot of diets becuase the info is so inculsive.There is a section on nutrition in the beginning and a short explanation of the winning points system. Certainly not as complete as you would get at a WW meeting...but you will be able to see how many points, for your size, you should be eating. And there are 6 pages of general point values. Also very helpful if you dont go to ww or want to substitute in a recipe. This is a very good cook book.

3-0 out of 5 stars Need to specify a serving size
WW has great recipes but they've done my pet peeve again! It is so annoying to look at, for instance, the soup you just made and be forced to either guess at 1/8 or measure the whole batch of soup and then extract an 1/8. Why not: Serving size 1 1/2 cup?

3-0 out of 5 stars Not what I was hoping for.
No what I thought. I was hoping for more pictures and lower point recipes. Most meals called for several ingredients. Working full time and lack of cooking experience made this book difficult to fit into my schedule. Hoped more recipes would have me grilling in pam to cut out the unnecessary points in butter and oil.

4-0 out of 5 stars Great, with a few problems
Like any cookbook, you're not going to love everything. There are some hits and misses here. Fortunately, so far, I've experienced far more of the good than bad. For instance, I can't say enough about how great the Chicken Quesadillas, Tomato Basil Pizza, Beef Chili and Balsamic Veal Chops are. I will avoid like the plague the Chicken Hash and the Roast Beef and Arugula.

What is really lacking from this cookbook, however, is the absence of portion sizes. Like other reviewers have pointed out, this is not a big deal if you are serving up a baked item. But for something like the Beef Chili, you are forced to divide up the meal upon completion just to see what one serving out of four looks like. This is extremely annoying.

Aside from that, the recipes are very easy to make. (Note: when making a dish, trust your instincts. If it seems like too much spinach is being used,like in the Spinach Fettuccine, it probably is. Cut back.)

What I appreciate is the variety, which means you won't get bored and look to that bag of Fritos for comfort.
Despite some shortcomings, I'm still giving this four stars because when this book is on, it's on. ... Read more

7. 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

8. 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

9. The Lady & Sons Just Desserts : More than 120 Sweet Temptations from Savannah's Favorite Restaurant
by Paula H. Deen
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 0743224841
Catlog: Book (2002-05-07)
Publisher: Simon & Schuster
Sales Rank: 287
Average Customer Review: 4.56 out of 5 stars
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Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia'sLady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.

Among its wide-ranging recipes, Dessertsoffers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm ... Read more

Reviews (9)

5-0 out of 5 stars Pure and plain country cooking
If I had to make a choice of all my cook books,and belive me I have a few, Paula Deens three cook books would be the one I would keep. I watch her on the cooking shows and ever thing she cook's is in her books. Now if you get mad when you cook cause you don't have every thing a recipe calls for and it just don't sound like it would be good .You flat want feel that way about Paula's. Shucks just reading what goes in it you could tare the page out and eat it right then and there. So if you are southern are not and like really easy recipes and very good ones you try Paula Deens books, all three. you want be sorry. Paula also tell about things that happend to her and how she came to cooking and I tell you I read every bit of it. The women kept me tickled all through it. Now I can go about this lady,s books but if you try them your self I promise you want be sorry. You go girl, love you Paula. Elouise

4-0 out of 5 stars Simple Southern Sweetness
Ms. Deen has put together a simple yet delicious group of desserts that ooze Southern charm. A lot of these I remember from growing up and others just look delicious. I have made the signature Gooey Butter Cakes and many of the cookies. The Stick To Your Mouth Chocolate Cookies are sinful! Anyone interested in either Southern Desserts or just easy to prepare, delicious ends to their meals must purchase this book. You won't be disappointed at all.

4-0 out of 5 stars Easily Made Southern Comfort Desserts, Achingly Sweet
If you have seen a few episodes of Paula Deen's Food Network show, then you will know exactly what is in this book, as many of the recipes in the book have been done on her show.

For those who have not seen her show or know of her background, Paula Deen owns and operates a well regarded restaurant in Savannah where her cuisine in the restaurant and on her show is pure southern comfort food, plain and simple. More exactly, it is white southern comfort food. You will find relatively little overlap with the dishes of Edna Lewis but much overlap with the dishes in the southern cuisine cookbooks done by James Villas and his mother.

With regard to this particular book, the 'southern comfort' easy living theme appears in spades. Paula Deen is not a baker and her dessert recipes are not something you would find in books by Gail Gand or Nancy Silverton or even Maida Heather.

The first thing you notice is that virtually every recipe is loaded with sugar, butter, cream, cream cheese, chocolate and eggs, whole or yolks. And, aside from the occasional appearance of peaches (obligatory for a Georgia girl), bananas, and cherries for garnish, there are very little fruit products, aside from lemon juice and lemon zest.

Before the recipe chapters is a very good short chapter on Hints and Tips. At the beginning of each chapter there are additional hints and tips for the type of dessert featured therein. Almost all suggestions appear to be sound, but may not go far enough. The claim that normal cocoa power can be substituted for Dutch Process cocoa may not pass muster, especially if baking powder is used to leaven the product.

The recipes in the book are divided into chapters for:

Cakes, which depend heavily on boxed cake mixes
Pies, which depend heavily on frozen, store bought crusts.
Cookies and Bars
Puddings and Custards
More Sweet Things

I find the instructions for making pie crusts to be inadequate. There is simply not enough detail in the instructions for keeping the ingredients cold, for resting the dough, or for chilling or freezing before blind baking. The technique Paula uses to blind bake also seems a bit idiosyncratic, using a quick run under the broiler for a few minutes instead of the more elaborate blind baking technique I have seen everyone else use.

Paula cites a case where her recipe directions were inadequate for a recipe tester (an inexperienced teenager) and properly noted the correction; however, I found a few other recipes where the instructions simply left important steps out.

I have done several of Paula Deen's dessert recipes and, as indicated by the list of most prominent ingredients, you should not be surprised to hear that I find them tooth achingly sweet without a lot of variety in texture. The typical French, Viennese, or Italian sweets shop would have a much greater variety of tastes and textures.

All this doesn't mean this is a bad book. If you want a really good collection of recipes of the type you would get from Aunt Edna or her church lady friends, this is your book, especially at a list price under 17 dollars. Almost all recipes are really easy to make, although some minor pitfalls have to be avoided. The homey stories about Paula's career and her sons makes entertaining reading.

If you are more adventurous and wish to try something with more challenge, go to Wayne Harley Brachman's new book on American Desserts. I highly recommend that book.

5-0 out of 5 stars Very good book...
Simple and good recipes with a lot of interesting comments and stories. Recipes are easy to follow. A word of caution, however...a lot of the recipes are high calorie and rich (which I like!). Be sure to try the "Not Yo Mama's Banana Pudding" as it is very pretty and tasty.

5-0 out of 5 stars Wonderful dessert cookbook!
This is a great cookbook if you want good, but not complicated recipes. The Not Yo Mamma's Banana puding is so good and so easy. The book is charming as is it's author. I plan on trying many of the recipes. ... Read more

10. The South Beach Diet Cookbook: More than 200 Delicious Recipes That Fit the Nation's Top Diet
by Arthur Agatston
list price: $25.95
our price: $15.57
(price subject to change: see help)
Asin: 1579549578
Catlog: Book (2004-04-13)
Publisher: Rodale Books
Sales Rank: 166
Average Customer Review: 4.09 out of 5 stars
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Book Description

The long-awaited cookbook is here!

Great food that's good for you--that's the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.

Whether you're already a South Beach Diet success story or brand-new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprived. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder, Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust. Each recipe is marked "Phase 1," "Phase 2," or "Phase 3," so you'll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf.
... Read more

Reviews (35)

4-0 out of 5 stars Pretty Pictures
Okay, having read the basic bible to the South Beach Diet (ISBN: 1579546463), which I would recommend to you if you are interested in this cookbook, I wanted to try some of the meals Agatston referred to in his book.

The author divides the cookbook into the following sections: breakfast, snacks, soups, salads, side dishes, fish and poultry, meats, vegetarian, and desserts. Each section has approximately 20 recipes, that appear easy enough to prepare and follow the 40% protein, 30% carb, and 30% fat you would expect on a diet plan like this. Also, most of the recipes included carb counts, protein grams, etc. I noticed in the dessert section (my personal favorite of any cookbook) that the recipes employ yogurt, almonds, and fresh fruit extensively. Some sugar substitutes were noted, but not a lot.

The author also dedicates 8 pages of the book to summarizing the diet plan, a long chapter on shopping in accordance with the diet plan, and 5 pages of question and answer type stuff that addresses general questions relevant to the diet. Color photos were available for about 50% of the recipes, which is why I titled this review "Pretty Pictures." I would recommend this book to any reader who enjoyed and plans to use the SouthBeach Diet.

3-0 out of 5 stars Another Cookbook Suggestion
I really like South Beach by design. I have lost 40 pounds and love the fact it is a "healthy" low-carb alternative. It was great to see them (though not a suprise considering book sales) to come out with the cookbook. Overall the recipes I have made were good BUT

1) They use a lot of ingredients I don't - aspaagus for breakfast, expensive seafood like seabass, sole and lobster and interesting but umcommon vegetables like choyote squash and fava beans
2) They take a long time to make - and I am an accomplished cook
3) The desserts are too limited and so-so

The point is they worked hard to make pretty, chef like food so you feel you can eat well, but forgot how many of us love the basics - easy to follow recipes with easy to find ingredients for "regular" food.

I highly suggest Fantastic Food with Splenda - 160 Recipes Low in Sugar, Carbs, Fat and Calories. It is compatible with SB and I love the Chai Tea, the Breakfast Cheesecake Cups (high in protein), the Three Bean and Spinach Salads, Sweet and Sour Chicken and Barbequed Pork Tenderloin. Better yet the Frozen Peach Yogurt and Key Lime Pie will truly make you forget you are on a diet. I have suggested it to many friends and they are also hooked. Delicious everyday recipes that are healthy - that's dieting made easy.

4-0 out of 5 stars diet is more difficult than expected, so cookbook helps alot
I just completed day 2 of Phase 1 - it has been more difficult in some ways than expected and easier in others. The difficulties are somewhat related to my not being able to clear out my house of foods that might tempt me. My 2 year old daughter who is a picky eater will only eat things such as Macaroni and Cheese, Pizza, Grilled Cheese, PBJ, Hotdogs... So every meal I make for her is done with envy that I am not the one about to consume that meal.

I was thin before I had my daughter, all of the eating off of her plate has gotten me into the position I find myself now: 15 to 20 pounds overweight, so despite my yearnings for her food I am committed to making changes that will help me look and feel better.

Anyway, about the cookbook, I like it (don't love it because of organization problems mentioned by other reviewers). The recipes I have tried so far have all been delicious. Our favorite so far is the Steak Kabobs with Peanut Dipping Sauce. It does not taste like diet food AT ALL. The cauliflower mashed potatoes were just okay -- I personally do not like the flavor of trans free margarine and could taste that with every bite. Rosemary Chicken was excellent.

I do feel fortunate to be a stay at home mother, otherwise I am not sure I would have the time to effectively follow this diet. I have had to run the dishwasher three times per day with all the pots, pans, cutting boards, and bowls I have had to wash. Also my initial grocery bill for stocking up for the first several days (and purchasing other pantry items that will last a while) was close to $250.

I think the premise of the diet is a good and healthy one so I will stick with it -- for that reason I am glad I purchased the cookbook as it gives more direction and recipes that will help to stave off boredom.

Good luck to anyone interested in trying the diet or the cookbook -- I hope I didn't turn you off. Hopefully the days to come will be easier - I expect they will given the feedback I have heard from others further ahead in the diet than I.

4-0 out of 5 stars Has anyone but me had problems with these recipes?
I thank Dr. Agatston for an alternative to a low fat diet. My husband and I have both lost weight. I have tried several of these recipes and some of these are a disaster. The Zesty Crab Cakes fell all apart and the cooking time was much more than stated. I have made the Peachy Walnut Torte twice with bad results both times. The instructions aren't clear whether it is to be stored in the freeze or what. The Sesame Baked Chicken is wonderful but it takes 3 times the amount of coating for the amount of chicken called for. Some of these recipes use every bowl in the kitchen. The amounts of ingredients called for are split up when you read the instructions. It seems to me, this was put together way to fast and the recipes not tested well. I also don't understand how they divided the Class 2 and 3 recipes. There is one class 2 recipe, Aruglua and Basil Pesto Linguine, that is a class 2 with 520 calories, 21 g. fat and 65 g. carbs. Should this one even be in the book? Recipes I have tried with good results are the Chicken Salad, Mexican Lasagna, Pizza Meat Pie, Chocolate Swirled Cheescake, (With FF cream cheese, not Ricotta that never gets smooth),Flourless Chocolate Cake, Breakfast Cups and the Oven Fried Chicken with Almonds.
This is not a cookbook for beginers. Recipes have to be read carefully. I was curious if anyone had had the same problems?

3-0 out of 5 stars Diverse ingredients, poor organization, some bad advices
I do not know how a cardiologist turns out to become a cook that can write a Cookbook. As a physician cooking was not part of any medical education, I know. However, the book has many delicious recipes, each list its contents in grams and milligrams without giving a reference on how such measurements were calculated. The recipes start with phase 2, then phase 3, then go on haphazardly, alternating among the three phases that the author suggests for his "South Beach Diet". More frustrating, is the scattered letters from others throughout the book without reasonable relationship to the sequence of issues. In addition, the book contains many advertisements to local restaurants while it is meager on photographs of many described recipes. After browsing through the chapters you get a feeling that the author is very sloppy in organizing the book materials, no proper chapter titling, no proper theme for choosing fonts, no proper sequence for listing recipes.

The author does not explain the rationale of choosing two weeks for the starch-free phase One. Although, the book claims to reverse the epidemic of obesity, it contains meals that have over 500 mg cholesterol per servings (the U.S. recommended daily allowance suggests no more than 300 milligrams of cholesterol), completely overlooks caloric counting, and condones drinking wine (one or two cups of red or white wine per day in phase Two).

The author expresses his apology for banning alcohol in phase One, then condones drinking wine in phase Two. This is a serious flaw on the part of a physician who claims to reverse the epidemic of obesity. Wine drinking will interfere with the ability to exercise actively and vigorously in a matter that promotes health rather than barely maintains minimal strength. The author seems to limit his scope of dealing with obesity to the quality of dieting alone without serious consideration to exercise planning for healthy lifestyle.

Since the author bases his approach to healthy dieting on stabilizing the blood sugar level, then why limit that to merely two weeks? If that is meant to appease readers by offering delicious and fattening recipes then the book defeats its purpose of reversing the epidemic of obesity. ... Read more

11. Paula Deen & Friends : Living It Up, Southern Style
by Paula H. Deen, Martha Nesbit
list price: $25.00
our price: $16.50
(price subject to change: see help)
Asin: 0743267222
Catlog: Book (2005-04-01)
Publisher: Simon & Schuster
Sales Rank: 72767
US | Canada | United Kingdom | Germany | France | Japan

12. Cooking the RealAge Way: Turn Back Your Biological Clock with More than 80 Delicious and Easy Recipes
by Michael F. Roizen, M.D., John La Puma
list price: $24.95
our price: $15.72
(price subject to change: see help)
Asin: 0060009357
Catlog: Book (2003-06-01)
Publisher: HarperResource
Sales Rank: 29924
Average Customer Review: 5 out of 5 stars
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Book Description

Looking for meals that are delicious, healthy, and easy to make? How does Shiitake Mushroom and Asparagus Frittata with Smoked Salmon sound? Or a Roasted Red Pepper and Kalamata Olive Sicilian Salad? Or Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce? They sound very tasty, but would you believe they can also actually help you control your genes, making your RealAge younger? You don't have to be at the mercy of heredity. It's true: These recipes and many more have been developed and tested by Dr. Michael F. Roizen, author of the bestselling RealAge, Are You as Young as You Can Be?, and Dr. John La Puma, who is also a professionally trained chef. With his RealAge program, Dr. Roizen has already helped tens of thousands of people turn back the clock. Now he and Dr. La Puma are cooking things up in the kitchen in Cooking the RealAge Way.

Cooking the RealAge Way offers more than eighty easy, healthful, and scrumptious recipes, all of which prove that nutritious meals don't have to be time consuming, filled with hard-to-find ingredients, ortaste like they're good for you. These recipes explode in flavor and are low in aging fats and sugar and high in Omega-3 oils, flavonoids, and antioxidants. Each recipe provides a detailed description of that meal's age-reducing benefits, and every meal of the day is covered -- from breakfast's melt-in-your-mouth Golden Banana Pancakes with Fresh Raspberries to the after-dinner piÈce de resistance Chocolate Strawberry Sundae. The meals are so appetizing, you'll forget that they are good for you and make them again and again.

Cooking the RealAge Way also features:

  • The Kitchen IQ test -- use it to find out if your kitchen is aging you and how to stock your kitchen to make yourself younger with what you eat
  • The benefits of using fresh produce in season
  • The advantages of using the best herbs and spices -- and how to grow them in your garden
  • Tips on improving your family's eating habits
  • Easy culinary techniques, from blanching to grilling

Finally, a cookbook that both your nutritionist and inner gourmand will love.

... Read more

Reviews (1)

5-0 out of 5 stars Best healthy cookbook on the market!
I love this book! Leftover smoked salmon? Shiitake Mushroom and Asparagus Frittata with Smoked Salmon. Bottled red peppers? Roasted Red Pepper and Kalamata Olive Sicilian Salad. All that winter squash in the supermarket? Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce.

It's amazing to find a cookbook where flavor is treated as important as health. There are no trans fats. There is little saturated fat. And there is little sugar, and lots of Omega-3 oils, flavonoids, and antioxidants, and creative ways to use fruits and vegetables and fish and soy and nuts. Even chocolate desserts!

I have tons of cookbooks--Ornish, South Beach, Atkins, Weil on the diet side, and Trotter, Keller, Boulud, Julia, Joy of on the cooking side. And this one combines the best of healthiness with great flavor. Plus the lists of what is in season when---makes it easy to choose.

Each recipe also gives what is in each recipe that is good for you---I never knew that lycopene was beneath the skin of the tomato! Golden Banana Pancakes with Fresh Raspberries are awesome for breakfast; my kids love Chocolate Strawberry Sundaes.

La Puma is a practicing physician and a professionally trained chef---he worked at Topolobampo in Chicago with Rick Bayless for 4 years while practicing as a doctor! The meals he created will change how you think about the flavor of food that's good for you. He and Dr. Roizen examine the food-related factors that can cause us to age faster than we should, and demonstrate how even small changes in food choices can slow aging. La Puma's web page has some of these recipes for free. Plus, he's cute! ... Read more

13. The Lady & Sons Savannah Country Cookbook
by Paula H. Deen
list price: $15.95
our price: $11.16
(price subject to change: see help)
Asin: 0375751114
Catlog: Book (1998-04-07)
Publisher: Random House
Sales Rank: 79
Average Customer Review: 4.61 out of 5 stars
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Reviews (28)

5-0 out of 5 stars Country Cooking with Flair
Paula Deen's cookbook gives us recipes not only from her famous Savannah restaurant but also from her family and friends. This is a true southern cookbook with many wonderful "comfort food" recipes. If you understand southern cooking, you know that most recipes are not for those with an aversion to butter, sour cream and salt. However, if you can get past that mindset, you'll love her terrific and simple recipes such as hoppin' John, collard greens, fried green tomatoes and baked grits. This is an unpretentious and charming cookbook with lots of familiar southern favorites with Paula's special interpretation of them.

5-0 out of 5 stars Best Southern Food Restaurant on the Planet
I have not yet read the book, but I can vouch for the fact that the Lady & Sons restaurant in Savannah is arguably the best southern food establishment on earth. I have travelled all over the country, asking locals their favorites, testing the recommendations in Jan and Michael Stern's excellent "Road Food" book (which, amazingly, does not list Lady & Sons), and using my intuition for finding good restaurants, and I can say I have never had better fried chicken, macaroni & cheese, or banana cream pie in a restaurant or home. I make special trips to Savannah just to eat there. I love the great and often sophisticated cuisines of Paris, NY, Bologna, Hong Kong, and New Orleans -- but the pure enjoyment of a Lady & Sons meal stands up to all of them. Thank you, Paula Deen (whom I've not yet met, but am told is a wonderful woman), for sharing your recipes with the rest of the world.

5-0 out of 5 stars Easy and Tasty Southern Food
I love this book! After watching Paula Deen on the Food Network for several months, I finally purchased her cookbooks. I have cooked several dishes from each catagory in this book and everything has received rave reviews from my family. Easy to find ingredients, clear instructions and quick prep time make it my favorite reference for meals. This book is perfect for beginners and veteran cooks alike. The recipes for Sausage Balls, Pecan Chicken, Mushroom Canapes, Banana Bread and Lemon Pie are some of my favorites, but every recipe is a winner.

5-0 out of 5 stars Not One Bad Recipe So Far
I originally saw this book on the new titles shelf at the book store back when it was first published in 1998. Since then, I have used it so much that it has what Pat Conroy calls "buttery pages" (You must have read The Prince of Tides to catch that reference). Ms. Deen includes old southern favorites that I don't ever recall having seen in print--recipes southern ladies have been making for years from memory of watching their mothers and grandmothers in the kitchen. I highly recommend this book as an essential kitchen utensil. There is a two-page reference list for substitutions and kitchen wizardry that will help you out in a pinch. Their are short, anecdotal pleasantries that share some of the stories surrounding the recipes and some of Ms. Deen's more recognizable restaurant patrons who have savored them over the years. Buy it! Buy it now! You will feel as though you have been entrusted with the secret family recipes of the South.

5-0 out of 5 stars Excellent cookbook!!
I've used both this cookbook and the second cookbook for several years and just LOVE them!! The recipes are delicious. I have never been disappointed by one recipe and I've used both books a lot. They are among my favorite cookbooks that I would never get rid of. ... Read more

14. Rachael Ray's 30-Minute Meals for Kids : Cooking Rocks!
by Rachael Ray
list price: $16.95
our price: $11.86
(price subject to change: see help)
Asin: 1891105159
Catlog: Book (2004-10-25)
Publisher: Lake Isle Press
Sales Rank: 133
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Book Description

Kids rock! saysd Rachael, and it seems the feeling is mutual. Young people number among her biggest fans.For them she has created a fabulous collection of age-specific recipes with a high cool factor. ... Read more

15. Doctor's Book of Food Remedies
by Selene Yeager, Prevention Health Books
list price: $16.95
our price: $11.86
(price subject to change: see help)
Asin: 1579543626
Catlog: Book (2000-05)
Publisher: Rodale Books
Sales Rank: 7707
Average Customer Review: 3.5 out of 5 stars
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Book Description

In just the last few years, scientists have found hundreds of substances in foods that go way beyond vitamins and minerals for pure healing power. In The Doctors Book of Food Remedies, you will learn exactly how to use the "healing foods" to treat and prevent dozens of conditions, from arthritis and fatigue to high blood pressure and stroke.

* A food that can block the harmful effects of secondhand smoke (page 555)
* How to stop cataracts with the carotenoids in spinach (page 123)
* A juice that reduces urinary tract infections by 58 percent (page 545)
* How a substance in grapefruit can help control diabetes (page 185)
* How to cut your risk of heart disease in half with three simple foods (page 276)
* A phytonutrient in buckwheat that prevents cholesterol from sticking to arteries (page 95)
* The beverage that can reduce the risk of stroke by 73 percent (page 511)
* How to stop an infection with nature's sweetner (page 290)

Plus, 150 nutrient-rich recipes that are specially designed to fight and reverse specific health problems.
... Read more

Reviews (8)

5-0 out of 5 stars Vital Information
This book is loaded with the ancient wisdom explained with modern science, and should make complete sense to any rational human being. I recommend it to all who are seeking alternative healing. And I also recommend Alison Savitch's "Rawfully Good" video for people interested in how to prepare gourmet raw meals that are simple and delicious.

1-0 out of 5 stars If there is one major error, there are going to be more.
I am very disappointed with this book. A perfect example is this: Writing about honey they say that honey contains propolis, a compound in nectar that kills bacteria.

Absolutely not so! Propolis is resinous substance collected from the buds of certain trees by bees and used as a cement or sealant in the construction of their hives.

If they let just one unchecked or untrue fact go into the book, you have to be suspicious of the whole book.

1-0 out of 5 stars Go to your doctor!
I can't believe people can justify their stupidity with this stuff. I lost my mother because she insisted on treating herself "natually" I suggest you go to a real doctor and stop trying to save money or treat yourself with a bunch of "tips" from someone who's probably only piecing together information to profit from your ignorance.

1-0 out of 5 stars food remedies?
Oh Come on. I've been reading/following this religiously for the last 8 months and have NO relief for my ailments. And I don't mean serious like cancer, just the measurable things like allergies and joint pain. What's up? Ever hear of quack medicine?

5-0 out of 5 stars Just good food!
This book sticks to FOOD for healing. Now that herbs have come about to heal or not heal, it's better to not use herbs.. Food should be the prime healing for the body. If the proper food is eaten, we could all live to be 100! The baby boomers need a good nutritional book like this to keep us young. Thank you Prevention! ... Read more

16. The New Best Recipe (With Free Issue of Cook's Illustrated)
by Editors of Cook's Illustrated magazine
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0936184795
Catlog: Book (2004-10-01)
Publisher: America's Test Kitchen
Sales Rank: 1077
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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

17. Windows on the World Complete Wine Course: 2005 Edition : A Lively Guide (Windows on the World Complete Wine Course)
by Kevin Zraly
list price: $24.95
our price: $24.95
(price subject to change: see help)
Asin: 1402717334
Catlog: Book (2004-08-01)
Publisher: Sterling
Sales Rank: 4857
Average Customer Review: 5 out of 5 stars
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Book Description


Praise for Windows on the World Complete Wine Course

“A visually exciting, intelligently structured reference.”—Bon Appétit

“The top introductory book available.”—Booklist

“Are you intimidated by wine stewards? Read Kevin Zraly’s new edition of
Windows on the World Complete Wine Course and order with aplomb”—Playboy

“The liveliest short course on wine ever wrapped between two covers”—Boston Globe

“Brims with enthusiasm...breezy, down-to-earth....Reads like an interesting conversation.”—Chicago Tribune

“As entertaining as it is informative. A masterful job of simplifying a complex subject and making it fun in
the process.”—New York Daily News

Kevin Zraly’s incomparable course (“One of the best start-from-scratch wine books ever written.”—Frank Prial, The New York Times) is still America’s top-selling guide to wine. In this year’s revised edition, Zraly takes a close look at America’s wines and their history, discussing varieties from all 50 states; his tips and guidelines for purchasing them will prove wonderfully invaluable. One thing hasn’t changed: Zraly’s inimitable, irreverent style. He answers every question about wine, offers the most up-to-date recommendations, provides advice on buying wine in stores and on the Internet, takes you on a country-by-country, region-by-region ratings tour of the latest vintages, and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.

Kevin Zraly is the founder and teacher of the Windows on the World Wine School that has graduated more than 14,000 students. He is the recipient of the Lifetime Achievement Award from the European Wine Council and the James Beard Award, among others. Kevin Zraly has been featured in The New York Times, People magazine, The Wall Street Journal, GQ magazine, Newsweek, and USA Today.

• Major National Publicity

• Yearlong Advertising in The New Yorker

• Features in Food and Wine Publications

• Book Reviews in Newspapers Nationwide

• Tie-in with Author’s Wine Course and Lectures
... Read more

Reviews (4)

5-0 out of 5 stars Applause! This book is like great vintages, always improving
I have several editions of Mr. Zraly's Complete Wine Course. I find myself looking forward to each years edition, waiting to see his take on current vintages and always wine "tid-bits" that make wine loving so enticing. I have a restaurant in S.C., which the current edition is always on the table in our tasting room. I also find myself giving it as birthday and Christmas gifts. All my friends have it, whether they are wine fanantics or not. It is always a perfect coffee table book. Great beginner book or for any wine lover. Learning about wines is loving wines!

5-0 out of 5 stars Heights Unmatched
This book is named after the restaurant "Windows on the World" (WotW) which was near the top of the World Trade Center (NYC). Although I had been to the top of the WTC many times, I never made it to WotW. I wish I had. If this book is any indication (especially the 2003 edition with stories and pictures about the restaurant itself), it must have been a wonderful experience.

For beginners, this book should be read after "Wine for Dummies" (WfD). I recommend WfD as the book to purchase if you only want one book. If you want two or more, which is very likely, the second one is this one, "Windows on the World Complete Wine Course" (WotWCWC). This book covers reds and whites, in depth, as well as a clearly diagrammed set of geography pictures and notes.

The author takes out much of the snobbishness of others, presenting a great deal of information in an attractive manner. This is great for the library as well as a book that can be laid out on a table for casual reading by guests.

There is a FAQ section towards the back that is very good. There are also some suggestions for starting your own collection and for those that want to make a restaurant wine list (which is also a must-read because some of it will apply to your own collection).

This book is a must-have for a wine library. Your guests will also appreciate it.

5-0 out of 5 stars Not just for beginners! A great read.
My husband and I consider ourselves wine hobbyists - not really beginners - and we are getting a lot out of this book. Zraly packs a lot in, and it's all interesting stuff, from little known facts (did you know your nose can discern over 2,000 different smells?) to diagrams of the taste centers of your tongue, to discussions of the various wine regions in different countries, as well as the United States. What sold me on this book is the suggested wine buys for the well-stocked cellar (in the Appendix), where Zraly suggests wines you can easily find in various ranges: under [money] (everyday wines), [money] (once a week wines), [money] and up. Great suggestions from someone whose been in the business for years and loves it.

5-0 out of 5 stars A beginers book
This is a very good book to learn from. It tells you what kinds of grape vines there are. the varietals from each region of the wine making world. The percentages for ava's, vintage and varietals. I have learned much from this book and is very good for beginers so check it out. ... Read more

18. It's About Time : Great Recipes for Everyday Life
by Michael Schlow
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 1586420879
Catlog: Book (2005-04-19)
Publisher: Steerforth
Sales Rank: 12696
Average Customer Review: 5.0 out of 5 stars
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Reviews (5)

5-0 out of 5 stars The simple delightful cookbook of the year
I am not an experienced cook.But I have purchased many cookbooks and shared others with family and friends. It's About Time is at the very top of my list.It is really a book.Chef Schlow has managed to write a story that you want to finish reading, and at the same time make it a cookbook.To me a cookbook is a book that teaches you to cook and allows you to cook the receipes.That is exactly what Chef Schlow does while telling you a family story.The pictures are beautiful, but at the same time informative.I have tried several of the recipies and were able to plate them just as shown (well maybe not exactly) but at least very close to what I see.The pictures give you the added incentive to make the recipe.The recipes work.That is what is so amazing about the book.Also, although Chef Schlow provides professional advise to his readers, he also really teaches the beginner how to cook the recipe and maybe more important he teaches you how to "cook" not only his recipes, but also in a general sense.After reading this book you will have a far greater comprehension of product, technique and style that will improve your general ability to cook.Or at least that is what I found to be true.This is the best cookbook of the year.One other thing, the size is perfect.It is not a coffee table size book, but it is a little bigger than an ordinary reading book.The size allows you to keep the book in your book case, but a the same time gives you that little added size while using it. Five stars and thank you to Chef Schlow.

5-0 out of 5 stars Looking forward to dinner!
I am an avid home cook and have an extensive cookbook collection. I bought Chef Schlow's book about 2 weeks ago and have been cooking from it nightly. I am incredibly impressed with it's recipes, menus, cocktails and techniques. Everything I have made has turned out beautifully even the more intricate Radius section was made easy! It's about time speaks not only to those that can cook but also the beginner, my husband tried it last night and WOW (he usually burns toast)! I am looking forward to many more wonderful meals.

5-0 out of 5 stars Masterfully written and executed...
Well done Chef Schlow! I highly recommend this book for both beginners and advanced cooks, and it's perfect for anyone who is short on time.Many of the recipies can be prepared in about an hour, and the anecdotes throughout the book make it a welcome addition to any collection.....

5-0 out of 5 stars Insprational and Educational Professional's Cookbook
`It's About Time', the first book by award winning Boston restaurateur, Michael Schlow cuts across all my criteria for evaluating a restaurant chef's book in that it both violates some of my most important criteria while strongly fulfilling others. The author's credentials are good enough so that it brings into question some of those very criteria, and leads me to high recommendation for the book in spite of myself.

For starters, the book does not follow through on its major promise as signaled by the title. The title and introduction suggest that this book will give us a totally new point of view on time and cooking, in somewhat the same way Alton Brown looked at all cooking methods as different ways of applying heat. Time is an only casually applied theme in that some of the chapters focus on dishes, which can be done either very quickly (within the familiar 30 minutes), or which take a very long time. In the absence of strongly positive qualities in other areas, failing to follow through on your major stated premise is usually a sure demotion from five to four stars.

As luck would have it, recently crowned best chef in the country (James Beard Awards, 2005) saves the day in his foreword when he points out the truly distinctive and unusual aspect of Schlow's cooking. Unlike restaurants around the world, including Mario's hot spots, Schlow uses a low heat oven, with 300 degrees Fahrenheit as his norm rather than the more usual home temperature of 350 degrees or the blistering inferno found in restaurant kitchens. I have often questioned Mario's love of blisteringly hot saute pans for many dishes especially for inexperienced cooks who can have the saute ingredients go from hot to charcoal in a heartbeat if you are not paying close attention to what you are doing. And, if you are inexperienced, you don't always know to what to pay attention! Thus, I am enthusiastic to see another well-credentialed advocate (along with Tom Colicchio) of moderate temperatures for various cooking techniques. Schlow does often use high saute temperatures and I agree that there are many cases where this is important, but with the promise of high success comes high risk. Happily, Schlow comes to the rescue near the end of the book when he says that you will simply not get dishes right the first time all the time. Something may always go wrong. But keep at it and learn from your mistakes.

Another area where Schlow violated one of my key criteria is in his very long cooking stock recipes. On the one hand, I have seen good books on home cooking techniques create very good stocks with about three (3) hours of cooking. I have also seen restaurant chefs call for ten to twelve hours of stock cooking. For home cooking, I definitely prefer the shorter times, but in this case, I will bow to chef Schlow's opinion, with reservations.

The thing that sells me on Schlow's recipes in general is the fact that they are exceptionally well written. I have found more good new cooking tips in this book than I have in the last several dozen I have reviewed. And this is without a single mistake that I can find. As I became more and more impressed at the care and level of detail applied to the cooking methods, without resorting to very many exotic ingredients, I discovered Schlow's inspiration to be the collaboration of Patricia Wells and Joel Robuchon on the book `Simply French', which I reviewed and found to be a true paradigm of a good restaurant cookbook. And, my reasons were the same as those cited by Schlow, in that Robuchon's attention to detail is better than any I have seen, with the possible exception of Thomas Keller.

The single best recommendation for this book for novice cooks is the same thing I like about Jamie Oliver's books. Both authors have a truly infectious enthusiasm for cooking and both are able to make that enthusiasm jump off the printed page and into your psyche. And, Schlow and his team have been able to do this without some of Oliver's misdirected typographical pyrotechnics on his printed pages. In fact, Schlow has had his photography done by Shimon & Tammar, the leading culinary photographic team in the business.

The very high quality of the recipe writing and the infectious enthusiasm are more than enough to overcome any objections to this book and its somewhat high price per recipe. This is really a super book for beginners. I would suggest this volume immediately after reading a good introductory text such as the Alton Brown opus cited above `I'm Just Here for the Food' or Anne Willan's `The Good Cook'.

If the recipes in this book were not of such a high quality or if I found some factual errors in this book, the organization of the chapters would annoy me, as they are organized by occasion rather than by major ingredient or course. In fact, this organization is the one aspect of the book which is consistent with the title and theme of time, in that the first chapter (`Time to Eat and Now') is about fast cooking and the last chapter is about spending the day in the kitchen (`Time to Celebrate'). But, if you need something to spark your creative cooking juices, this book will provide the inspiration.

The book also provides one last thing I expect in a professional chef's writing, which is some insight into professional cooking practice or the inspiration that brought the author to cooking. The book provides a little of both, with a glimpse at the kind of networking between leading chefs which makes the culinary world go around.

On a par with Colicchio and Stitt and Kinkead and O'Connell. Almost as good as Keller and Robuchon.

5-0 out of 5 stars It's About Time For A Cookbook Like This!
This is my favorite cookbook for several's well written and funny, the recipes are clear and easy to follow and the pictures are gorgeous -check out the photo of the Schlow burger. I've made several of the recipes and Schlow has transformed my approach to cooking to slow roasting.Truthfully the best tasting salmon recipe and the key is to turn the oven down.This book is a must for any cook. ... Read more

19. Veggie Meals
by Rachael Ray
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 189110506X
Catlog: Book (2001-06-15)
Publisher: Lake Isle Press Inc
Sales Rank: 2736
Average Customer Review: 4.17 out of 5 stars
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Reviews (6)

5-0 out of 5 stars Really takes 30 minutes, great flavor, not bland
A lot of cookbooks falsely advertise that they contain 15 or 30 minute recipes, but the two recipes I have tried so far from this book (I just got it last week) both took 30 minutes as claimed. Both recipes were surprisingly good and flavorful-- often vegetarian recipes (Moosewood for example) have less flavor and take more time than I would like. I have a lot of vegetarian cookbooks and so far this one seems a lot more appealing to non-vegetarians than the others-- the meals don't taste or look like "hippie food" (which incidentally I love, but my husband does not!).

5-0 out of 5 stars Delicious and Versatile
This book was a gift to me~truly. You don't have to see her show to know that she has such a vibrant, earthy style~the book displays that. The recipes are so good and the simple book format is refreshing. So many cookbooks spend too much time on "pretty" pictures that they omit good recipes like those contained in this book.

Special cookbooks in my kitchen find a special place where they can be seen and are accessible. I use this book almost everyday! The pasta recipes are authentic and the sauces can be made ahead of time and then used with any of the pastas. It took me one day of making a dish from this book to put it on my favorites list~we eat it once a week or more (spinach pesto and penne pasta)! The ingredients marry together and create an incredible aroma. Even our choosy two year old loves all of her sauces and pastas.

I take special care of this book~and I take it on vacation to share the recipes with others. You will not be disappointed!

4-0 out of 5 stars Very Helpful
I've been trying to cut meat out of my diet at least 2 to 3 days a week, but have had a hard time finding replacement foods that I like. These recipes are not only good, but their also simple and have "normal" ingredients. I'm not vegan, and it's nice to find recipes that don't omit beef or chicken stock - just the beef and chicken. I also don't live in a large city; so it's nice to find recipes with ingredients I know and have on hand.

Many of these are even good with meat added in for the other nights of the week when I'm not "meatless."

1-0 out of 5 stars Wheres the photo's?
No Photos in this book! How do you know what it should look like, or if it even appears appetizing? I need photos in my recipe books, I wont be buying anymore of her cookbooks. Very disappointed!

5-0 out of 5 stars Little book, m-m-m- big reward!
Rachel Ray's book, Veggie Meals turned out to be a big find...I no longer panic when my one veggie sibling or my two veggie friends come by for lunch or dinner. They enjoyed the meals so much that a book for each was "the" Christmas present. I have also become a big fan of these recipes from the veggie snacks, Portobello parmigiano sandwich with roasted pepper salsa, YUM, to delicious full meals. Oh, did I mention the soups? THE SOUPS, YES! Little book, big reward, a great bargain. Thanks Rachel and give us More. ... Read more

20. 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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