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61. Dishing : Great Dish -- and Dishes
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62. The Oxford Companion to Wine
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63. The Party Planner
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64. BBQ USA: 425 Fiery Recipes from
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65. HOME COOKIN' WITH DAVE'S MOM
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66. Cupcakes : From the Cake Mix Doctor
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67. Ben & Jerry's Homemade Ice
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68. Oldman's Guide To Outsmarting
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69. Jacques Pepin Fast Food My Way
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70. America's Test Kitchen Live!:
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71. Eating Well After Weight Loss
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72. The New Food Lover's Companion:
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73. Weight Watchers Take-Out Tonight!
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74. Icebox Pies
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75. Rick Stein's Complete Seafood
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76. Betty Crocker's Picture Cookbook
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77. Spices of the World Cookbook
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78. American Heart Association Low-Fat,
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79. The Barefoot Contessa Cookbook
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80. On Baking : A Textbook of Baking

61. Dishing : Great Dish -- and Dishes -- from America's Most Beloved Gossip Columnist
by Liz Smith
list price: $25.00
our price: $16.50
(price subject to change: see help)
Asin: 0743251563
Catlog: Book (2005-04-05)
Publisher: Simon & Schuster
Sales Rank: 1649
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Book Description

This juicy extravaganza of a book is at once a star-studded memoir, a mouthwatering reminiscence about great food and great meals, and a very special kind of cookbook by Liz Smith, bestselling author and surely America's most beloved gossip columnist (indeed, perhaps the only gossip columnist ever to be universally beloved). Here, great dish and great dishes are artfully blended with anecdotes and spiced with Liz's inimitable sense of humor, instinct for a great story, and joie de vivre to produce a life-loving, sometimes bawdy, and always utterly captivating read.

As everybody knows, nothing goes better with a good meal than a little juicy gossip, and no one puts the two together better than Liz Smith, the acknowledged grande dame of gossip, who traces here her gradual education in haute cuisine, as well as her unashamed taste for down-home, stick-to-the-ribs cooking.

When it comes to food, Liz Smith has seen it all (and eaten much of it). She has watched Nicole Kidman devour a basket of bread before a full dinner at New York's glamorous Four Seasons restaurant and not gain an ounce. She has eaten al fresco off the hood of a car with Mike Nichols. She has been tempted by fattening cookies sent by Renée Zellweger. She has talked biscuits and gravy with Julia Roberts and eaten Elizabeth Taylor's trademark Jailhouse Chili and Chipped Beef à la Krupp Diamond.

No food snob, Liz Smith revels in such dishes as Elvis Presley's favorite sandwich (peanut butter and banana) or Frito Pie (you'll love both these once you've tried them). But she is equally fond of haute cuisine, of four-star restaurants, and of great gourmet experiences. She shares with the reader all this and much, much more, eating, as she puts it, "high and low on the hog," from her favorite Chicken-Fried Steak recipe to Deep-fried Turkey (real men deep-fry a turkey, they don't roast it) and her classic Lobster Rolls recipe, with a pause for her advice on how to make the perfect margarita to wash it all down. From Kate Hepburn's brownies to pigs' feet, Liz not only names names but shares their most treasured recipes, as well as taking the reader on a gourmet tour of great meals.

As Liz herself says, "Reading about food is the next best thing to eating it. People seek companionship, comfort, reassurance, a sense of warmth, and well-being from food. Maybe they can get some of that from this book." ... Read more


62. The Oxford Companion to Wine
by Jancis Robinson
list price: $76.43
our price: $48.15
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Asin: 019866236X
Catlog: Book (1999-12-01)
Publisher: Oxford University Press
Sales Rank: 3112
Average Customer Review: 4.81 out of 5 stars
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Book Description

Hailed byFrank J. Prial in The New York Times as "a required reference for anyone who is serious about wine," and by Anthony Dias Blue as "one of the definitive reference books on the subject," The Oxford Companion to Wine won every major wine book award, including the Julia Child and the James Beard awards. Now, Jancis Robinson has completely revised this masterpiece, adding over 500 new entries and thoroughly updating most of the rest.

Lavishly illustrated, with over 200 black and white pictures, 31 full color plates, and 31 maps of every wine region in the world, the Companion is the only wine volume to combine science, history, geography, wine varieties, social and cultural information, and much more. Ranging from Abruzzi and armagnac to Zimbabwe and Zinfandel, from Dionysian revels in ancient Greece to today's leading wine research centers, its 3,400 alphabetically arranged entries explore all aspects of wine, including the latest advances in viticulture and enology. There are in-depth discussions of the climates and grape varieties of great wine regions of the world, and numerous biographies ranging from Dom Perignon to Robert Parker. The book discusses vintner's terms, business and legal aspects, and related topics such as distilled and fortified wines. All technical terms are fully explained, and the hundreds of useful drawings and photographs illustrate key processes. New features include a complete guide to geographical names, a vintage chart, an overview of recent wine prices and investment, and a navigation chart to the Companion.

The ultimate reference on wine and wine-making, The Oxford Companion to Wine is the perfect volume to enhance a lifetime's enjoyment of this intoxicating topic. ... Read more

Reviews (16)

5-0 out of 5 stars FROM VINE TO WINE ------- A MINE OF INFORMATION
.

Thirty years ago this book could not have been written. With the increasing ascendancy of the New World wine makers and in particular the influence of the Davis campus of the University of California, viticulture and oenology are now rigorous, scientific and commercially oriented professions. This is reflected in the "Oxford Companion to Wine" which has to be the most comprehensive, authoritative and accessible resource dealing with all aspects of the world of wine.

Jancis Robinson who edited this encyclopedia of wine is a highly respected wine writer and educator. She is also very well credentialled, holding the prestigious title of "Master of Wine".

The real power of this book as an information source is the very effective use of cross-references. Its great fun to see how far one reference will take you on subjects of particular interest to the reader. It would be good to see this book published as a CD-ROM. Hyper-linking all the cross-references would make it even more powerful.

The changes in the wine business over the past generation have seen the previously exclusive, "clubbiness", almost snobby world of fine wine appreciation opened up to everyone. It is books like this that have provided the sources of knowledge which give people the confidence and curiosity to pursue their interest and enjoyment of wine.

France is the traditional home of fine wine. The French approach to wine making is still dominated by practices and methodologies that go back centuries. It is interesting to see in the "Oxford Companion" the strong contrast between the empirically rigorous New World (particularly USA and Australian) methods and the mystery (or mystique) that even today, shrouds much of the French industry.

One of the best illustrations of this dichotomy in the Companion is the entry on "Terroir". This French term encapsulates the mystique that defines a particular vine growing area. It goes well beyond the issue of soil and microclimate but instead embraces everything that makes a particular wine unique.

In the "Companion" the terroir debate seems to come down on the side which believes the term is used to cover vagueness and explain characteristics that are otherwise difficult to explain. This allows sometimes ordinary wine to be passed off as something special.

Compare this to the innovative, scientifically supported approaches used in the New World. A good example is the development of "Canopy Management" the varying techniques used to optimize the yield and ripening characteristics of a grapevine.

Similarly we have see the arrival of "flying winemakers" from Australia into regions like the Languedoc-Roussillon area of France. They have introduced stainless steel fermentation vessels, temperature control and meticulous cleanliness, to what was previously a very rough and ready local business. They are now producing some of the some best Merlots, acknowledged by even the French.

This book will no doubt become the definitive reference book on all matters to do with the world of wine. It will be of the highest value to both the wine professional and the enthusiastic wine lover.

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5-0 out of 5 stars *The* reference for anyone who enjoys wine
Some reference books sit on the shelf, forgotten, hoping to be used someday in the future when someone has a desperate need to know how to calculate the third log value of an arctangent.

This book is as far removed from that fate as a Petrus is from a White Zinfandel!

At least once a week I have opened up this gorgeous wine tome and looked up the answer to a question, or read more about a particular wine I was enjoying. With over 3,000 entries to choose from, you can explore the ancient roots of wine in Iraq and Egypt, or learn about new vine-growing techniques winemakers are using in Washington State. The information is clearly written, well illustrated, and not overly technical.

Jancis Robinson, the editor of the tome, is well known in the industry for her knowledge and fluency in wines of all types. Combine her amazing knowledge with fantastic photographs of each wine region, and even reviews of various personalities in wine, and you have a book that you'll keep on the coffee table and actually read often! Be warned - you can lose guests in its pages for hours.

The book is great for a beginner. Confused about Beaujolais Nouveau? Want to know how a White Zinfandel differs from a Red Zinfandel? The Oxford Companion to Wine has clear, concise descriptions of all wine types, explaining their histories, their characteristics, and where they're found now.

The Companion is also a boon for experienced drinkers. It goes into the fine details of how wines are grown, and how various winemakers use different techniques to bring out the best in their particular grapes. There are maps of wine regions, and insights into what makes certain wines unique.

Great as a gift for your favorite wine drinker, but buy one for yourself, too! The book is a wonderful reference tool to have around the house. With its lovely photos of France, Italy, and Spain, it serves as a wine-lovers guide to places to visit or dream about, and wines to drink while doing so. Highly recommended as the only wine book you should ever need.

5-0 out of 5 stars Big and Good
This encyclopedia is extensive and very good. It is also very heavy. You may want to get a primer on wine (e.g., "Wine for Dummies") before getting this as a reference, but this is one for your shelves. It covers many aspects of wine and to a great deal of detail in some areas, which is welcomed. Almost all of the information is current. What little is not current is insignificant in size and importance. Take at a good look at this reference.

5-0 out of 5 stars full of info
Tells me more about wine than I really need to know, but it's nice to have it handy.

5-0 out of 5 stars THE wine enceclopedia
For a novice like me with long but limited wine knowledge this is a perfect companion. I consider this THE enceclopedia for all wine related questions. It would be hard to find a more comprehensive compendium on wine. Equally recommended for the beginner or evryone who needs answers to his questions regarding wine. KEEP IN MIND: This is an alphabetic enceclopedia type of book. ... Read more


63. The Party Planner
by David Tutera
list price: $29.95
our price: $19.77
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Asin: 0821261657
Catlog: Book (2005-04-27)
Publisher: Bulfinch
Sales Rank: 9032
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Book Description

David Tutera is a highly regarded event designer whose clients have included Elton John, Barbara Walters, Star Jones, and Susan Lucci. He is also the host of a new one-hour, twice-daily program on the Discovery Channel, Party Planner with David Tutera, that debuts in January 2005. On the show, Tutera lends his expertise to people looking to throw an unforgettable party on an everyday budget. Tutera brings a fresh, original twist to holiday parties while retaining time-honored traditions. He demonstrates novel and affordable--yet utterly sophisticated--approaches to special occasions, holiday and cocktail parties, and dinner parties.

In this heavily illustrated book of the same name, each chapter covers a different party that will also be aired on the show. Tutera emphasizes addressing all five senses--the taste, the look, the sound, the scent, and the touch--of every event. Also included are "Tutera Tips" for invitations, entertainment, decor, menu ideas, table settings, and floral arrangements.

David Tutera is already a noted name, but THE PARTY PLANNER will bring his reputation and signature approach in entertaining to a broad new audience. ... Read more


64. BBQ USA: 425 Fiery Recipes from All Across America
by Steven Raichlen
list price: $19.95
our price: $7.98
(price subject to change: see help)
Asin: 0761120157
Catlog: Book (2003-04-01)
Publisher: Workman Publishing
Sales Rank: 3567
Average Customer Review: 4.42 out of 5 stars
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Book Description

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). ... Read more

Reviews (12)

5-0 out of 5 stars For the BBQ enthusiast
I very rarely read cookbooks from cover to cover, especially those the size of BBQ USA, but this is one I couldn't put down. A thorough mix of recipes, restaurants and BBQ lore this is more than a cookbook, it is a culinary history of America.
You may be wondering why you should buy this book, especially if you already own some of Raichlen's other books. (Barbecue Bible, How To Grill, etc.) This book has two advantages over his previous books.
First, this book is about barbecuing as much as it is about grilling. In his typical manner the author does cover techniques for how to grill just about any food that can hit the plate. This is interesting but I am just not sure that I need that many grilled dishes. Instead I like to work on the art form that is American BBQ - taking a worthless hunk of meat and through the judicious application of smoke and fire turning it into a scrumptious meal that will draw friends and neighbors to you backyard. This book finally has a good coverage of traditional American BBQ. For example, this book has five recipes for pulled pork. Each one is a regional variation with different ingredients and cooking methods. There is good discussion on the benefits of each of these variations leaving the home cook with information that he can use to create his own recipe. You will find the same thorough treatment given to ribs, brisket, etc.
Second, this book is about the USA. Now I don't mean to be ameri-centric but BBQ is one of those things that is part of our national personality. Our BBQ shacks and backyard pit masters are a part of our heritage, a heritage that should be appreciated and passed on. BBQ USA is a storehouse of the history, importance and meaning of BBQ to those who make it and those who eat it. It is a call to get together with friends and share time over good food and good conversation.
By the way, this book is not an introduction to grilling. If that is what you are looking for try How To Grill.

5-0 out of 5 stars Making a good grillmaster great
It is obvious from reading some of the reviews that this book goes beyond most peoples comfort level with a grill. And thats the point. If your idea of grilling is tossing a burger or chicken breast on the coals for dinner, then this book will overwhelm you. If however, you are already a fairly accomplished grill jockey, and are truly interested in the sport, then it is an outstanding encyclopedia of recipes, techniques and history, to educate and expand your horizons. I highly recommend that you first read "How to Grill", which goes into great detail on all of the nuances of advanced grilling techniques, and is perfect to introduce the reader to mops, sauces, wood chips etc. BBQ USA is not for the beginner, but for the intermediate grill jockey. It blew me away!!. I have cooked several recipes, and in true Raichlen fashion, they are showstoppers!.

5-0 out of 5 stars Great Barbeque Guide and Regional Recipe Book
BBQ USA is an awesome guide to barbeque throughout the United States (and even a few places outside of the US). This book highlights what is similiar and what is different about how people barbeque in different regions. Organized by food type (ex. beef, poultry, fish, etc) the guide gives various examples of how a food would be handled in different areas. Ribs may be, for example, done with: dry rubs, marinades, smoked, rotisserie, boiled, or jerked, just depending on where you go. This by-food-type organization is a boon to the barbequer who may catch a good deal on a particular food at the store, but isn't sure what they want to do with it.

The discussions of regional barbeque is fascinating. With some pictures thrown in of restaurants and barbeque stops around the country, this is not just a recipe book, but a tour of the US through a different lense. The fact that there are a whopping 425 recipes for barbeque from around the country will keep pit-masters busy for many weekends to come. With this book in hand, there will never again be reason for any ambitious barbequer's family to complain of food boredom!

As a recipe book, this one is great. There is variety for every palate, great instructions, and helpful tips. The only thing that some may not like is that there are only a few pictures of the foods in the recipes. Given the size of this tome, with it's 425 recipes, this is understandable. For the new barbequer who needs pictures, or to those that just prefer them, a better book might be Steven Raichlens' "How to Grill", which gives awesome instructions in equipment, technique, and beautiful glossy photos on every page.

5-0 out of 5 stars What A BBQ Guide Should Be
Want more out of BBQ? This is surefire one stop source! 774 pages of BBQ source that is, with info and recipes and techniques and history, with all the regional tricks and traditions covered, explained and recipes provided.

There is grillin under bricks, on a rotisserie, in a pit, smoked, and rubbed and pulled and flamed seared, with hog or beef or oysters,corn, beans, even meatloaf. Then there's brats and burgers and every fixin that goes so well with these.
They're all here. This is truly a source for them all. One doesn't have to travel all over to discover them, just pick and choose on a BBQ journey around the country cooking through this one. Or if you desire to visit a site or region, this even provides the places and addresses to find personally.

I like to try different stuff that I've never had before, so for me thus far I've tried: "Alabam BBQ Chickens with White BBQ Sauce." Who has ever heard of WhiteBBQ? But this is soo good! The horseradish, vinegar sauce is a hit, a triple at least! Also into the ribs, so a marinated in apple cider, with a "Magic Dust" rub really caught my eye and mouth, and you've just got to try the "Apple City Championship Ribs". And finally, a Tuna "London Broil" with Wasabi Cream Sauce. This is fantastic dish with a dry rub, and the contrasty taste of seared tuna with cream sauce is rich and superb, even for squeamish sushi avoiders. And what BBQ is there without dessert, say "Smoked Alaska." This is a treat, not as hard as one would think.

This is such a thorough book it will take many years of grilling to explore all its varieties and offerings, but many of us will and should! There is outstanding bibliography and sources. Join in the fun!

5-0 out of 5 stars Authority on Regional Barbecue, and why Barbecue is Great
It is a little intimidating to take on the task of reviewing a 774 page book by the generally accepted foremost expert on grilling and barbecue in the country, especially since Steve Raichlens does such a good job of looking the part of barbecue expert. The job is doubly intimidating since I am among those poor 15% of all Americans who own no grill whatsoever. I don't even have the excuse of living in a cramped city apartment or, having once been a rather accomplished Boy Scout, having no expertise around an open fire. All of these in the face of Raichlen's claim that barbecue / grilling is the very best way to cook. Thus, in the face of the increased cost, skill levels, and inconvenience imposed by barbecue / grilling, I embarked on justifying to myself the accuracy of Raichlen's claim.

Before I do this, it is important to characterize exactly what barbecue is. As any more than casual viewer of Bobby Flay and other Food Network shows, it should be clear that the meaning of barbecue is very different depending on the traditions of different regions in the country. Regionality is so strong that barbecue even has two very different meanings in the North Carolina low country versus barbecue in the western hills.

One thing is certain. Even though cooking over an open flame is about as old as the taming of fire, the technique called barbecue, and the word 'barbecue', did originate in the New World, first discovered by an early Spanish conquistador and published in Spain in 1526. From this simple American origin, the meaning of barbecue has expanded to the point where it is almost impossible to pin down with a simple definition. Some sources would say that it is not barbecue if there is no smoke coming in contact with the food. Others may connect barbecue with the use of rubs, marinades, or mop sauces, but by the author's including both baked goods, soups, and salads in a book on barbecue, I'm certain he does not limit the sense of the technique to any of these techniques. So, how can one characterize barbecue in a way which demonstrates why one may claim that it is the most desirable way to cook.

The first element one needs to barbecue is an open fire that may be fueled by wood, charcoal, or hydrocarbon gases. The second element is that the barbecue grill places the food above the fire on a grill in such a way that the food may be covered and that the heat may be applied to the food with cover in place or cover removed. The third element is that the grill is capable of creating smoke with different flavors by either adding aromatic wood directly to the fuel or to a stage where it can be heated by the gas flames. Barbecue involves hot smoking. Cold smoking used to create bacon is not part of the barbecue lexicon. The fourth element is that the grill is capable of creating cooking zones with low, medium, and high heat, and one can move the food from one area to the other very easily. Sauces, rubs, and marinades may characterize meat cookery, but they are not relevant to applying the barbecue techniques to baking, soups, or some vegetables. So, why is the barbecue technique so great, if, as some like me may be inclined to view it as a pain in the neck?

First, one can achieve cooking temperatures that may cause a meltdown in your kitchen Hotpoint oven. Second, with skillful maintenance of fuel, these high temperatures can be maintained consistently. They will not cycle as the oven's thermostat turns the heat source off and on to maintain a certain temperature. Third, it is (or at least should be) easy to move cooking food from one temperature to another. Fourth, the cooking method may add the flavor of smoke and cook at the same time, unlike indoor stovetop smokers or cold smokers. Varying the wood providing the smoke may vary this flavor. Fifth, a grill and supplementary equipment adds techniques for applying indirect heat, modified direct heat, and rotisserie cooking. The last thing I can think of is that the technique can be used for really large jobs such as a whole pig, deer, lamb, or other large animal carcass.

The other side of the coin is that in order to achieve this advantage; you need some cooking skills that you do not need on your trusty Hotpoint. That is where Steven Raichlen's book comes to the rescue. The book leaves no subject untouched. Chapters cover Salads, Breads and Pizzas, Beef, Pork, Lamb, Picnic Fare (burgers, hot dogs, and sausages), Poultry, Fin Fish, Shellfish, Vegetables for Vegetarians, Vegetables for the Rest of Us, Side Dishes, Barbecue Sauces, Rubs, and Desserts. The best part of this galaxy of recipes and techniques is that virtually all of them are traditional American recipes, for which Raichlen gives the source along with lots of sidebars and tips. The very best part of this lineup is that it pretty much covers all the different senses of 'barbecue' in America.

While there are several expert sources on barbecue and grilling technique such as Bobby Flay and Chris Schlesinger, both of whom are credited in the book, I simply cannot see anyone choosing any other book as a starting point to take up barbecue. The information you need to get started at a low initial cost is complete and, need I say it, authoritative.

Very highly recommended. ... Read more


65. HOME COOKIN' WITH DAVE'S MOM
by Jess Cagle, Dorothy Letterman
list price: $20.00
(price subject to change: see help)
Asin: 0671000608
Catlog: Book (1996-05-01)
Publisher: Atria
Sales Rank: 86655
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Book Description

Reporting from the snows of Lillehammer, David Letterman's mom and The Late Show's 1994 Olympic correspondent Dorothy was the ultimate good sport-and her wry comments and deadpan humor won th hearts of millions of viewers. Now Dave's mom tops her tour-de-force television debut with this irresistible, one-of-a-kind cookbook. Filled with delicious recipes straight from AMerica's heartland, as well as special dishes gathered from her family, friends,and The Late Show staffers, Dorothy's culinary delight contains other surprises as well: lively anecdotes about her children, Jan, David, and Gretchen, when they were growing up, practical kitchen tips, witty asides, and dollops of Dorothy's gentle wisdom for living. With specially selected photographs from the Letterman family album and photos of Dorothy back home in Indiana, there's no treat as satisfying as...

HOME COOKIN' WITH DAVE'S MOM!

Memories of Dorothy's own mother cooking over a coal stove are interspersed with recipes for Uncle Earl's Creamed Chipped Beef on Tater Tots, Chicken Noodle Soup (with homemade noodles), Cheese Straws, Friendship Tea, and Lemon Fluff (from Dorothy's personal trainer). Here are the secrets for Dave's favorites: Hot Baloney Sandwich and Sour Cherry Pie, which she overnights faithfully to him each year for his birthday. Dorothy's got terrific techniques for canning and freezing vegetables, helpful household hints including Dorothy's homemade window cleaner, and dozens of recipes, featuring fun foods, soups and salads, meats, sauces, and unforgettable desserts. "Make sure, if you're using fresh persimmons for Chilled Persimmon Pudding, that they are ripe enough. Otherwise you just pucker up until you can't stand it." She solves the mystery of flaky pie crust: "You can't make a crust without the fat."

"I never thought of this in my wildest dreams," Dorothy told Newsweek about her print debut. HOME COOKIN' WITH DAVE'S MOM is her labor of love, spiced with down-home humor, warm-hearted advice, and great-tasting food. ... Read more


66. Cupcakes : From the Cake Mix Doctor
by Anne Byrn
list price: $13.95
our price: $11.16
(price subject to change: see help)
Asin: 0761135480
Catlog: Book (2005-04-18)
Publisher: Workman Publishing Company
Sales Rank: 1534
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Book Description

The cupcake is America’s darling. It’s celebrated in upscale bakeries, on Sex in the City, on the cover of Gourmet, and in thou-sands of classrooms—where every day, it seems, a parent has sent in a batch for the kids to share. The very word conjures up whimsy, coziness, pleasure, nostalgia. Not to mention the fact that their diminutive size means you can eat a lot of them.

Once upon a time, a family had only two recipes for cupcakes—chocolate and vanilla. Not anymore. Now Anne Byrn brings them to the next level. And who better? Recognized as the master of cake-mix baking, Anne is the author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor, which have a total of over 1.8 million copies in print. In Cupcakes she offers 135 tempting recipes for children and grown-ups, for special days and everyday, lunch bags, holiday festivities, and an unexpected dinner party dessert.

You’ll never believe these artful little cakes started with a mix. Coconut Snowballs, Jelly Doughnut Cupcakes, Kiss Me Cakes, Warm Chocolate Cupcakes with Molten Centers, Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting. There are surprising additions (tuck a chocolate kiss orpiece of cookie dough into the batter). Creative toppings and easy from-scratch frostings (whipped cream spiked with Kahlua; miniature M&Ms; a creamy malted frosting with crushed malted milk balls).Terrific decorating ideas, from glittering golden dragees or elegant chocolate curls to yellow peeps for an Easter cupcake or—for Groundhog’s Day—a groundhog’s face made out of chocolate frosting and jimmies. Includes a 16-page full-color opening essay.
... Read more


67. Ben & Jerry's Homemade Ice Cream & Dessert Book
by Ben Cohen, Jerry Greenfield, Nancy Stevens
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 0894803123
Catlog: Book (1987-05-01)
Publisher: Workman Publishing
Sales Rank: 607
Average Customer Review: 4.74 out of 5 stars
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Reviews (76)

5-0 out of 5 stars Add an ice cream maker for a great wedding present
This is a terrific book, and it solved my perpetual problem of what to give people I know well enough to go to their wedding but not well enough to drop $800 on a wedding present. The recipes in this book make great ice cream. Toss in a decent ice cream maker, and you have a present that no one else will think of, that the receipients will appreciate, and one that they will use over time. (For what it's worth, I usually give the Donvier hand-turned machine because it makes dense, smooth ice cream that reminds me of gelato.)

Anyway, about the book and what makes it so great: Ben and Jerry tell you how to make their most popular ice creams, and a bunch that I never saw before. They provide multiple recipes for chocolate ice cream, and write clearly about how they are different. A friend of mine once made all the choclate ice creams and had a tasting party. It was interesting to see how different they really were. (And this book taught me the secret to great chocolate ice cream taste: a pinch of salt--really!)

If you are worried about using eggs, you will want to use a pasteurized egg product in place of the raw eggs. Other than that, this is a terrific book. Lots of good ideas, excellent recipes, and enough discussion about how to create new flavours to encourage even the most reluctant recipe-inventor to go hog wild.

I wish there were a sequel.

5-0 out of 5 stars CREATIVE EASY TO PREPARE ICE CREAM RECIPES
This is a great ice cream book, full of simple no cook - no wait recipes with ample illustrations to keep your mind alert. The author's sense of humor makes it a very enjoyable read, but the recepes themselves are the stars. They share such favorites as Cherry Garcia, Mocha, Health Bar Crunch, Orange Cream, Kiwi Sorbet, Cantaloupe and Oreo Vanilla.

My only problem with this book is because it was written awhile ago, they are still using raw eggs in their most popular/recommended ice cream base. Substitute with a pasterized egg product (Egg Beaters/Better N Eggs) if you aren't sure of the freshness/safeness of your eggs.

5-0 out of 5 stars Entertaining and Delicious!
This is a fun recipe book, which will give you all kinds of confidence to make "designer" ice creams, with your home made ice cream maker. The story of Ben and Jerry is funny and endearing. They explain that it's almost impossible to make a truly "bad" batch of home made ice cream, and that has been my experience, too. The recipes are simple and include many of the Ben and Jerry's all time favorites. (Cherry Garcia, Dastardly Mash, Heath Bar Crunch, etc.) There is also a good explanation of the properties of ice cream - butterfat content, air introduction, sweeteners, etc. From this one ice cream recipe book, you'll be on your way to making the best ice cream you've ever tasted, and dreaming up flavors you *wish* you could get at an ice cream shop.

4-0 out of 5 stars Great book, but update is needed
I received a Cuisinart ice cream maker last Christmas and, while I have come up with some great ideas on my own, I was looking for some new ideas to try. This book fits that bill admirably. I have found LOTS of good inspiration here. My only complaint is that it is a bit dated in that nearly all of the recipes call for raw eggs. I wouldn't want to substitute Egg Beaters since my favorite part of the egg (and the part that adds the richness of flavor) is the yolk, which is what EB leaves out. I'm considering cooking the base to make the base a custard-base in order to get around this problem. I will use this cookbook a lot, I am sure, but hope they eventually come out with an updated version!

5-0 out of 5 stars Wonderful Book!
Bought this book based on reviews on the Cusinart ice cream maker! Wow, have tried the Sweet Base and the Choc. ice cream (Jerry's) so far. Excellent results! Sweet Base recipe uses heavy whipping cream. Have to say it was yummy but leaves a slick coating on the top of your mouth. Think I will adjust the heavy cream or just use whipping cream which the choc. recipe used. Didn't leave that feeling at all. Also, I used Egg Beaters in both recipes. Can't wait to try another recipe! ... Read more


68. Oldman's Guide To Outsmarting Wine
by Mark Oldman
list price: $18.00
our price: $12.24
(price subject to change: see help)
Asin: 0142004928
Catlog: Book (2004-12-31)
Publisher: Penguin Books
Sales Rank: 3193
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Book Description

For the thousands of people who know nothing about wine and want to rectify thatswiftly and painlessly, Mark Oldman—the "Naked Chef" of wine—is here to helpwith the kind of information readers can use right now:

• Australian Shiraz is the most instantly likable red under $15
• Drink slightly sweet wine with spicy food
• Judge a wine shop by whether it has homemade shelf signs
• Don’t store unopened wine in the refrigerator for more than a week

Loaded with his personal recommendations—including the top 100 wines less than$15—Oldman’s Guide also includes the wine picks of an eclectic mix ofcollectors, from Le Cirque owner Sirio Maccioni to Morley Safer of 60Minutes. This is a wine guide like no other and is sure to be savored byanyone who wants their wine without the attitude. ... Read more


69. Jacques Pepin Fast Food My Way
by Jacques Pepin
list price: $30.00
our price: $18.00
(price subject to change: see help)
Asin: 0618393129
Catlog: Book (2004-09-01)
Publisher: Houghton Mifflin
Sales Rank: 117
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Amazon.com

Over time, in his cookbooks, and on his TV series, Jacques Pépin has taught people how to cook simple, fully flavored dishes--food that reflects his French training while embracing American informality. Jacques Pépin: Fast Food My Way takes this approach one step further by providing 100-plus recipes for a wide range of delicious, meant-to-be fast dishes. These include Stuffed Scallops on Mushroom Rice; Chicken Breasts on Mashed Cauliflower with Red Salsa; Pasta, Ham, and Vegetable Gratin; and Apple, Pecan, and Apricot Crumble. The "my way" of the title can mean the use of time-saving tools (Pépin uses pressure cookers to achieve easy stews like his beef short-rib, mushroom, and potato dish) and convenience foods (canned black bean soup or sweet potatoes for new soup versions). Generally, though, the Pépin approach emphasizes the use of foods that are themselves quickly cooked, like chicken breasts or beef fillet and that can be made flavorful with equally fast-to-fix accompaniments, like his salsa mayonnaise or his tomato-olive sauce.

Fast is, of course, a relative term, and readers will find more than a few dishes in the book that may require more time or attention than they're willing to spend on a daily basis. But overall, the book offers enough easily made recipes, and super-time-saving formulas, like Instant Vegetable Soup, to make it a true cooking resource. --Arthur Boehm ... Read more


70. America's Test Kitchen Live!: The All-New Companion to America's Favorite Public TelevisionCooking Series (America's Test Kitchen)
by Cook's Illustrated, John Burgoyne, Daniel J. Van Ackere, Carl Tremblay
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0936184825
Catlog: Book (2004-11-30)
Publisher: Boston Common Press
Sales Rank: 3613
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71. Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat, High-Protein Recipes to Enjoy in the Weeks, Months and Years after Surgery
by Patt Levine, Michele Bontmpo-Saray, Meredith Urban-Skuros
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 1569244537
Catlog: Book (2004-07-01)
Publisher: Marlowe & Company
Sales Rank: 7169
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Book Description

A Whole New and Completely Delicious Way to Eat after Weight Loss Surgery

After her weight loss surgery in 2003, Patt Levine knew she would have to stick to a very restrictive diet, but there had to be something better than the "totally tasteless mush" her post-op food guidelines recommended. Levine put her cooking skills to work and now, in Eating Well after Weight Loss Surgery, she and collaborator Michele Bontempo-Saray offer over 140 original, low-fat, high-protein recipes that taste just as delicious pureed and chopped as they do served whole, so you can enjoy flavorful, satisfying meals through every stage of your post-op eating program and cook for your family and friends—all at the same time. These mouth-watering dishes, which cover everything from breakfast to dessert, include:

Crustless Spinach and Cheese Quiche * BBQ-Baked Chicken * Asian Turkey Dumplings * Cider-Glazed Pork Chops * London Broil with Horseradish Cream Moussaka * Salmon with Creamy Lime-Dill Sauce * Scallops Provencale * Orange-Ginger Tofu * Vegetable Frittata * Southwestern Tomato Soup * No-Noodle Zucchini Lasagna * Basic Cheesecake * Apricot and Strawberry Smoothie

Complete with advice from a certified nutritionist, helpful tips for stocking your pantry and refrigerator, and nutritional analyses for each recipe, Eating Well after Weight Loss Surgery is guaranteed to make eating a true pleasure and help you maintain your weight loss for years to come. ... Read more


72. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
by Sharon Tyler Herbst
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0764112589
Catlog: Book (2001-03-01)
Publisher: Barron's Educational Series
Sales Rank: 723
Average Customer Review: 4.95 out of 5 stars
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Book Description

The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement. ... Read more

Reviews (38)

5-0 out of 5 stars Great Resource!
I'm constantly reaching for this book. Every time I intend to look up one word I end up perusing the book for about a half hour. It's brimming with interesting information from the basic to the obscure. Ever wonder what a prairie oyster is? Or how to pronounce those French menu items? Look no further. This book makes a great gift.

5-0 out of 5 stars A must for anyone who ever cooks or eats.
I have a penchant for reference books, and I must say, this is one of my favorites. This is an amazing little book. In addition to the wealth of food definitions, it has great appendices (29 of them), including a pan substitution chart, ingredient equivalents (for example, how much volume-wise a pound of broccoli will be once it is chopped up), substituting ingredients, fatty acid profiles of popular oils, a pasta glossary, consumer information sources, and the list goes on.
In addition to simply looking up ingredients which you have not heard of, I find it great for looking up things that I THINK I know what they are, but just want to make sure, or for looking up the origins of different foods (did you know that ketchup was originally made in China of pickled fish, no tomatoes?).
This book is also very well-written and very easy to read and use. Buy a copy for yourself and another to give to someone who doesn't.

5-0 out of 5 stars The Best Food Reference Book Ever!
"Food Lover's Companion" by Sharon Tyler Herbst is one of my favorite reference books of all times. Not only does she define culinary terms used in cookbooks, but she also translates foreign terms, like flambé, and describes fruits and vegetables!

I, originally, heard about this book at Amazon.com, and then later learned that Emeril Lagasse (celebrity chef) recommended this book. In fact, I just used the book when my mother-in-law was in town. We were ordering Chinese food and we wondered what the difference was between chow mien noodles and lo mien noodles...and it's in there!

There is a section in the back that helps you choose herbs and spices to go with certain foods, where to get more information about certain foods, oven temperatures, conversions from metric to imperial, what some common additives found in your food are, food conversions (1 apple = 1/3 pound), common British and American terminologies as well as meat charts (so you can see what cuts of meat come from which part of the animal)!

I definitely recommend this book to everyone, whether you are a great cook or just starting out. This book has everything you need to know!

5-0 out of 5 stars Better -- and more fun -- than you can imagine
This book resides in my kitchen and is used regularly to check food names, food origins, answer questions about particular dishes or cooking methods -- it's all here! In addition to the main dictionary-body of the book, the appendices are chock full of useful explanatory charts & diagrams (Conversions, Substitutions, "Retail Cuts of Beef/Pork/Lamb/Veal", Herb & Spice Chart, etc.). Extremely user-friendly, the book has a wonderful feel and heft, and is a great gift, but not just for foodies...anybody who eats would enjoy it. I was intrigued and picked it up years ago in a Fresh Fields Store, and now can't imagine not having it.

5-0 out of 5 stars The Star!
This is the ONLY book I keep on my desk for food reference. Well researched. Clearly written. --- & clearly the BEST! ... Read more


73. Weight Watchers Take-Out Tonight! : 150+ Restaurant Favorites to Make at Home--All 8 POINTS or Less
list price: $13.95
our price: $10.46
(price subject to change: see help)
Asin: 0743245946
Catlog: Book (2003-04-02)
Publisher: Fireside
Sales Rank: 4266
Average Customer Review: 4.89 out of 5 stars
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Book Description

Now you can have take-out tonight and every night and still lose weight!

Craving Chinese, Mexican, Thai, or even Japanese for dinner? No problem and no need to worry about the fat and calories thanks to Take-Out Tonight! Based on the Weight Watchers Winning Points® weight loss plan, Take-Out Tonight! serves up more than 150 mouthwatering recipes that reinvent all of America's most-loved take-out dishes -- all 8 POINTS or less! Few people consider, before they stop in for take-out or pick up the phone to call for delivery, how these made-to-order meals fit into their lives if they're trying to lose weight. Truth is, they don't. So let Take-Out Tonight! help you prepare healthy, delicious meals for you and your family using the smart cooking hints people have come to expect from Weight Watchers cookbooks. Take-Out Tonight! includes:

CHINESE CLASSICS, like Shrimp-and-Pork Wontons, Chinese Barbecued Pork, and Szechuan Chicken with Peanuts • MEXICAN MUST-HAVES, like Family-Style Chicken Enchiladas, Chimichurri Steak with Jicama Salsa, and Nachos Supreme • DELI SPECIALS, like Crunchy Chicken Salad Wraps, Reuben Sandwiches, and Crumb-Topped Jumbo Bran Muffins • TOTALLY THAI, like Shrimp Pad Thai and Coconut Rice Pudding • ITALIAN DELIGHTS, like Pizza with the Works, Spaghetti and Meatballs, and Cannoli

Each recipe offers easy how-tos, tips, and complete nutritional information, as well as POINTS per serving. With Take-Out Tonight! there's really no reason to order out -- so get cooking! ... Read more

Reviews (18)

5-0 out of 5 stars Healthy Restaurant Favorites and They Taste Great Too!!!
This may be the best book published under the Weight Watchers' umbrella. It is a wonderful collection of favorite recipes from eight culinary genres. Chinese, Mexican, Indian, Thai, Italian, Greek, Japanese and Deli cuisine is featured. I love food (that's my problem) and delights such as General Tso's Chicken, Chicken Saltimbocca, Spanakopita, Shrimp Pad Thai and Moo Goo Gai Pan are now healthy, tasty and guiltless. You will not believe that these recipes are all 8 points or less. What is even more remarkable is that the family or guests will not suspect that these recipes came from Weight Watchers. This is a great leap forward for Weight Watchers as it makes the most popular restaurant meals not only available in your home, but healthy and delicious.

The book, unlike some earlier Weight Watchers' cookbooks, is very well laid out. The chapters are color coded and the index is arranged by cooking cuisine, with the recipes listed alphabetically. There are many beautiful illustrations as well. Many of the recipes come with a box called Clever Cook's Tips that give the user some useful suggestions, techniques and recipe substitutions.

You don't have to be a Weight Watchers' client to appreciate this book. The recipes are just good, dieting or not! Buy this one...you won't be disappointed.

5-0 out of 5 stars Outstanding Cookbook!
I must say, this cookbook is outstanding. Every recipe I've tried has come out incredibly good, and most of the recipes I've tried are only 4 or 5 points (Weight Watchers will know what I mean!).

This is a collection of ethnic recipes that you might be able to order take-out, but they are done the Weight Watchers healthy way. Although, I must admit that my local Thai restaurant doesn't have all of these great dishes! The Coconut Curry Pork Satay is to die for, as is the Thai Velvet Corn Soup! And there are great Indian, Mexican, Deli, Italian, and Chinese recipes too.

I can imagine that, depending on where you live, some readers may find some of the ingredients hard to find, but here on the West Coast, our local supermarkets carry Thai fish sauce, coconut milk, and the like.

The cookbook is designed really well, attractive and easy to read with photos to guide you.

Full of interesting flavors, these recipes are pretty quick to make. I'm impressing the heck out of my family with these exotic dinners, and I'm not telling them that they are quick and easy!--I'll just let them be impressed!

5-0 out of 5 stars You'll wear this one out with use!
I've tried more than half of the recipes in this cookbook and enjoyed every one of them. Taste and variety are as important to me as calories and 'points' and this cookbook doesn't disappoint. For those of you with a spouse who isn't 'diet' conscious, you know how difficult it is to serve meals that please both palates. I can assure you that this cookbook will do the trick...for the first time in many dieting attempts, I feel satisfied by my meals and my husband doesn't feel like he's also on a diet!

5-0 out of 5 stars Well worth the price!
My family LOVES this book! We have been having "International Night" all week with recipes from this book. It sure breaks up the boredom of eating the same stuff over and over again.
Ingredients are easy to find, the recipes are easy to follow and they all taste great! I highly recommend this book.

5-0 out of 5 stars Great variety
I love this cookbook! It is great that the points are already figured out for you, and the recipes are really good. I also like the variety of different kinds of recipes that you might not expect. I have made something from the Chinese, Japanese, Thai and Mexican sections and they all turned out really good. Everything is low point, so it makes it easy to have good food while doing Weight Watchers successfully. ... Read more


74. Icebox Pies
by Lauren Chattman
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 1558322132
Catlog: Book (2002-06)
Publisher: Harvard Common Press
Sales Rank: 237346
Average Customer Review: 4.5 out of 5 stars
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Reviews (6)

4-0 out of 5 stars Retro Pies Without an Oven
The description of no-bake and no-fail pies is a bit misleading, since about half (if you exclude the ice cream pies) of pie fillings have to be cooked in a pot on the stove. However, it is true that these pies always work no matter how clumsy you are in the kitchen. You must leave these pies in the refrigerator or freezer for several hours to finish the recipes. Most of all, they taste good and are easy to do, since you never bake them.

I am glad somone wrote this book. The whole spectrum of old fashioned pies that do not get baked has virtually disappeared; to get a recipe, you will need to consult a cookbook that is at least 30 years old. This is ashame, as many of these pies are easy to do and taste fabulous, and are definitely worth doing in your home (but probably not as a restaurant dessert). There is a lot of history in this collection of pie recipes.

The first chapter has 15 recipes for pie crusts. Fortunately for us clumsy people, all of them are based on cookies or crackers that you crush in a food processor. No doughs or rolling pins here. You just press it into a pie pan and bake for a few minutes. My complaint here is that all of them are either very sweet (from using packaged cookies, which is very clever) or strongly flavored (from graham crackers). I could not find one that was relatively neutral in flavor.

There are roughly 70 or so pie recipes. They include mousses and custards (20), chocolate (17), fruit (10), ice cream (17), showstoppers (7). The crusts and finishing touches are listed as suggestions at the end of each pie filling recipe, so you get to choose what you want and can vary them if you want. The fillings are mainly based on cornstarch (custards and pastry cream), whipped cream (cream pies), whipped egg whites, and gelatin (variously bavarian cream, chiffons, mousses, etc., although the author does not always use these terms as appropriate). There are many varied fillings, including a few cheesecakes and some fruit pies.

My complaints are few. Some of the caption texts are pastel colored fonts which are sometimes hard to read. Some of the cooking procedures are unusual and called for extra steps, but are easy to follow and always worked. There is also an occassional lack of detail in the procedures, such as making caramel or mixing melted chocolate into a cold substrate like whipped cream.

5-0 out of 5 stars ice box pies
tasty combinations, wonderful pictures and yes you can convert to low calorie desserts espectially weight watchers style. All you need do is exchange lite cool whip for heavy cream, and in some pies use the pre made low fat crust in the stores.

5-0 out of 5 stars Beautiful Cookbook!
I collect cookbooks and this is one of the best! It's easy to follow and the "no-bake" recipes are just outstanding. I truly love the photography in this book (by Duane Winfield--an obvious talent). The strawberry cheese cake pie on page 36 is-to-die-for and so simple! My pie almost looked as good as Mr. Winfield's picture!

5-0 out of 5 stars Extraordinary toppers to daily family dining
Just in time for the summer season of family gatherings and backyard barbecues comes Lauren Chattman's Icebox Pies: 100 Scrumptious Recipes For No-Bake No-Fail Pies. From Coconut Cream Pie; Toasted Almond Semifreddo Pie; Rocky Road Pie; and Frozen Milky Way Pie; to Mango and Coconut Ice Cream Pie; Coffee Health Bar Ice Cream Pie; Blueberry Icebox Pie; and Chocolate-Almond Icebox Pie; these are desserts that would be the perfect topper for any warm weather dining experience, indoors or out! If you are looking for a special dessert for a special occasion, or just some extraordinary toppers to daily family dining, then check out Lauren Chattman's Icebox Pies!

5-0 out of 5 stars A very fine cookbook on a sorely neglected subject
Lauren Chattman is going for maximum nostalgic gusto here--note the term "icebox" instead of "refrigerator" or "fridge." With her delightful "Icebox Pies," Chattman turns the spotlight on a sorely neglected dessert subject--and rightly so. The pies herein are scrumptious to look at, and I can attest to the fact that they are easy as, well, pie, to make!

Chattman has a loosey-goosey, conversational style in her text, but this is clearly a woman who knows her way around the kitchen. When she tells the reader what to do, she doesn't just say, "Do it"--she explains her thinking and experience behind the directive. This makes you feel that you're in capable hands, as indeed you are.

I really liked the additions of crust and sauce recipes. I was particularly intrigued by the inclusion of a crust recipe which uses crunched-up ice cream cones as the main ingredient--what a simple yet brilliant idea (wish I'd come up with it myself!). There are old favorites in here, as well as desserts with a new twist: Pumpkin Mousse Pie, Piña Colada Pie, White Chocolate Ganache and Banana Pie, Ricotta Cream Pie with Blood Oranges, Couscous and Apricot Pudding Pie, and so on. The more traditional pies include Rich Chocolate Mousse Pie, Chocolate-Mint Sorbet Pie, Coffee Heath Bar Ice Cream Pie, and even a yumilicious-looking S'Mores Pie.

This slim but well-researched volume is an excellent choice as a hostess gift for the folks with whom you're going on vacation--or as a special treat for your favorite dessert-maker. Everything in here looks do-able, and the results are very, very good in every way. ... Read more


75. Rick Stein's Complete Seafood
by Rick Stein
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 1580085687
Catlog: Book (2004-03-01)
Publisher: Ten Speed Press
Sales Rank: 35518
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Amazon.com

The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.

In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm ... Read more


76. Betty Crocker's Picture Cookbook (Betty Crocker)
by Betty Crocker, Betty Crocker
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 0028627717
Catlog: Book (1998-10-26)
Publisher: Betty Crocker
Sales Rank: 1111
Average Customer Review: 4.74 out of 5 stars
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Amazon.com

First published in 1950, Betty Crocker's Picture Cook Book is now reprinted in all its old-fashioned glory. Betty immerses you in a time when women were homemakers, cakes had at least two layers, and salad was iceberg lettuce. You may hesitate to recreate what your mother or grandmother probably cooked--if so, consider that back then we ate simply, in the days before the word foodie was invented. Many of the recipes suit today's harried lifestyle, as you see in Six Layer Dinner, combining eight cups of vegetables with a pound of ground meat, and Dainty Tea Brownies topped with colorful chopped pistachios.

Hundreds of black-and-white photos, animated drawings, and quaint color spreads of prepared dishes aid you in using the recipes. Beginners learn how to measure ingredients, choose the best economical cuts of meat, and cut up round and sheet cakes for serving. There is even a section on how to set the table. This loose-leaf book contains enough recipes to fill a 12-page, double-column index. Best of all, perhaps, is the "Shortcut" section, where useful tips include cleaning a grater of cheese residue by rubbing it with a piece of stale bread. These are interspersed with 15 ways to recuperate from overwork. One suggestion is to lie down on the kitchen floor on your back and relax for three to five minutes. Still a good idea, though few people have a kitchen large enough to try this. --Dana Jacobi ... Read more

Reviews (61)

5-0 out of 5 stars Wonderful nostalgic cookbook
My Mom bought her original copy as a new bride in the early 1950's, at the Liberty House department store in downtown Honolulu. As I grew up in the 1960's, this was the book she taught me to cook from. I now have her copy, rather worn for wear, and was absolutely delighted to find this reprint, faithful to the original. The recipes still stand, especially those wonderful cake, bread and cookie recipes. I hope my daughter (now four) will take away as many wonderful memories of this book as I have.

5-0 out of 5 stars Recipes, nostalgia and history
My mother bought her cookbook in 1951, the year I was born. This cookbook was always in use. As I learned to cook it was my Bible. Parties were planned sitting around the kitchen table flipping through the recipes. When my mother died three years ago, we all wanted this book, not only for it's useful information, but for nostalgic reasons. I have faithfully searched used bookstores for the past three years trying to find a copy. When I saw that Betty Crocker had reissued their 1950 edition I was thrilled. Not only is this cookbook a necessity for every cook, but it is rich in history. Thank you Betty Crocker. I can't wait to make my favorite poppy seed cake, I thought that recipe was gone forever. If you've never used the Berry and Cream Pie recipe, you're in for a real treat during blueberry and peach seasons. I plan to buy a copy now for both my teenage son and daughter.

5-0 out of 5 stars the difinitive american cookbook
I love this cookbook. I first discovered my grandmothers original addition which was yellowed and almost falling apart. When they came out with a revival I bought it immediately. This cookbook is especially ideal for cooking things like cakes pies and cookies. Their pie crust recipe has gotten rave reviews every time I make it. It also has wonderful nostalgic information about preparing the table and how to feed teenagers. However, it has really useful information such as definitions of cooking terms and what various types of service entail. This is a wonderful basic cookbook that gives you the technique to make anything.

4-0 out of 5 stars Nostalgically precious
Another of my favorite browsing books.

FOR BROWSING: A must-have. The 1950s text and pictures will make you laugh out loud. My favorite part is the Tips section at the back: "Try to notice things all day so you'll have something to talk about at dinner." Also interesting from a gastronomically historic viewpoint - raw eggs and sticks of butter galore.

FOR COOKING: Sometimes, I prefer this to the more health conscious Everything You Need to Know to Cook Today book simply because of the sheer volume of recipes. I agree that sometimes Betty only offers basic meals that lack in imagination, and this book is no exception. However, it manages to fit a dozen or so cake recipes and variations on one page. I like the "Key Recipe" structure and I always like Betty's step-by-step process.

I am a very restless chef who often doesn't like to make a dish twice, but this is one of my favorite books to own. Any experienced chef who likes to have a book around to keep him or her grounded and to pique his or her curiosity of the history of American cuisine, consider this book.

Beginners, get it, but get the modern version too. You don't want to rely solely on the extremely dated health and menu-planning ideas in this book.

5-0 out of 5 stars Wow!
I have the original copy of this book, but have been hesitant to use it on a regular basis since the paper is so old and getting fragile. I recieved a hardbound copy of this for Christmas and wow! A huge number of things I remember making with my grandparents are in this book, in nice easy to read and easy to make recipes. This is just a great book to have around. ... Read more


77. Spices of the World Cookbook
by McCormick & Co.
list price: $33.25
(price subject to change: see help)
Asin: 0070448728
Catlog: Book (1984-05-01)
Publisher: Mcgraw-Hill
Sales Rank: 415613
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78. American Heart Association Low-Fat, Low-Cholesterol Cookbook, Second Edition : Heart-Healthy, Easy-to-Make Recipes That Taste Great (American Heart Association Cookbook)
by American Heart Association
list price: $25.95
our price: $16.35
(price subject to change: see help)
Asin: 0812926846
Catlog: Book (1997-12-29)
Publisher: Clarkson Potter
Sales Rank: 1853
Average Customer Review: 4.2 out of 5 stars
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Amazon.com

If you're interested in being kind to your heart without short-changing your taste buds, here's the skinny from folks who ought to know: the American Heart Association. In the second edition of Low-Fat, Low-Cholesterol Cookbook, these popular heart-healthy, easy-to-make recipes have been updated and revised to provide even tastier and more varied meals for you and your family. Imagine digging into Clam Chowder, Chocolate Custard Cake, or Crab Spring Rolls with Peanut Dipping Sauce without that frisson of guilt that usually accompanies such indulgences. From the first recipe in the book (Nectarine-Plum Chutney) to the last (Baked Apples), you'll find plenty of good food that's good for you and easy to make. In addition to the recipes (many illustrated with color photos), there are also sections containing information about how to make healthy changes in your diet and plenty of tips on cooking for a healthy heart. To your health! ... Read more

Reviews (15)

2-0 out of 5 stars Wrong approach, too manufactured
The recipes in this book are very hit-and-miss. Some of them taste good, while others are just horrible and bland. I believe the main problem with the book is that it attempts to replicate foods that are typically quite fattening (such as, beef stroganoff and fried chicken) in a low-fat, low-salt manner. Sometimes this is a success, but often it is a failure.

Trying to create a low-fat low-salt diet out of these kinds of recipes is a sham... in order to truly change your diet and your life, you must make a lifestyle change. You need to start eating different foods altogether from the high-fat high-salt foods you may be accustomed to... not shoddy replicas of those foods. There are tons of dishes out there that are naturally low-fat and low-salt, but weren't necessarily "engineered" for that purpose... they just happen to taste great, and people want to eat them. Unfortunately it doesn't seem like any of those recipes are in this book.

I was really hoping for a great-tasting collection of naturally healthy meals, rather than this attempt at mimicing a high-fat, high-salt diet in a low-fat, low-salt way. The book just seems way too manufactured, as if the authors said "Hmmm, beef stroganoff is a good dish... how can we make it low-fat and low-salt?" I would rather they were of the mindset of "Where are the good low-fat and low-salt dishes that people love to eat?"

5-0 out of 5 stars A great cookbook to own
I first came across this cookbook when I was browsing for a low-fat cookbook. The title seemed so uninspiring to me - low fat, low cholesterol - how boring was this food going to be? I can't believe that I almost didn't buy it because I was too quick to judge it by its cover. These recipes are really delicious. And interspersed throughout the book are great tips on how to cut the fat out of your cooking (such as rinsing cooked ground beef ). The book is in a nice spiral hardbound and includes the nutritional information for each recipe. I've already recommended it to quite a few people.

5-0 out of 5 stars Outstanding Recipes, Easy To Follow - And It WORKS!
I have had this cookbook for about three months, and I cannot believe how I have come to rely on it.
My husband was diagnosed with high blood cholesterol, and I thought, that's the end of all the foods we enjoy! Well, I was so wrong. Determined to re-learn how to cook, I searched Amazon and found this cookbook. I couldn't have asked for better "beginner's luck."
First of all, the recipes are easy for the most part, absolutely delicious, and this book contains plenty of them - 194 altogether. There are a great variety of dishes also, from Pork with Corn-Cilantro Pesto, to Turkey Stroganoff, to Spinach and Black Bean Enchiladas. Don't worry about sacrificing taste to lose the weight either - the entrees have plenty of flavor and will satisfy even a picky eater! Each recipe has a nutrient analysis, and there are several helpful Cook's Tips to make things easier. Some recipes require extra preparation time, but you'll feel like a gourmet chef in a week or two. There's plenty of quick dishes too for when you're in a hurry. The recipes are organized by category.
There are several pages in the beginning of the book with information on cholesterol, your eating habits and the foods in your diet, and how to customize your diet for your own personal benefit. It's very simple and easy to understand.
My husband's cholesterol went from 280 to 180 in two months, by altering his diet alone. He did not need medication or plant sterols. I had been overweight for nearly a decade and lost two dress sizes as I am writing this. I have had people come up to me and asked me what my "secret" is - I told them that I changed my shopping list and bought this cookbook! Trust me, this book is worth every penny, and you'll be wondering why you didn't get one sooner.

4-0 out of 5 stars very nice...
Very clear layout and a very easy book to handle, much appreciated. Other night we had Spicy Pork Chops, Twice-Baked Potatoes & Herbs, and Oven-Fried Green Tomatoes with Poppy Seeds. Just a coupla ole geezers with slightly elevated everything who are simply trying to keep it from getting any worse! We gave it four stars instead of 5 only because we wish it included more around-the-world recipes (or at least ingredients) that we were not already familiar with.

4-0 out of 5 stars Great Cookbook for Heath Healthy Eating
For those of us that need to eat healthier, this cookbook will take much of the work out of it. The recipes are delicious, and the guidelines make it earier to live healthy and eat good at the same time. Highly recommend this book. ... Read more


79. The Barefoot Contessa Cookbook
by Ina Garten
list price: $35.00
our price: $21.00
(price subject to change: see help)
Asin: 0609602195
Catlog: Book (1999-04-06)
Publisher: Clarkson Potter
Sales Rank: 53
Average Customer Review: 4.68 out of 5 stars
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Amazon.com

Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken. She can now thank her lucky stars that exuberant owner Ina Garten has written The Barefoot Contessa Cookbook and included this recipe. Ms. Bacall is sure to be pleased to discover how easy it is to achieve such fantastic flavor. Simplicity is something of a bottom line at Barefoot Contessa. "Food is not about impressing people," Ina Garten says. "It's about making them feel comfortable."

Aimed at the cook who intends to entertain, The Barefoot Contessa Cookbook draws on Garten's experience as a caterer, as well as her knowledge of what customers really want to eat when they arrive at her shop. She has culled her favorite recipes and has included timesaving tips, always striving for ease and simplicity. Neither cooking nor entertaining should be a chore, according to Ina Garten, and her lovely cookbook is a case in point.

This is an intensely illustrated cookbook that shows the foods to best advantage (and makes it a lovely gift book). Presentation counts for a great deal, and Garten's food styling adds to any food platter. But just as relevant are photos that bring in the spirit of fresh, locally grown produce. There's the local poultry producer proudly holding a laying hen in case anyone should wonder where the eggs come from.

Starting with appetizers, Ina Garten isn't afraid to include such basics as hummus and guacamole: she knows from experience that her versions make a profound impact. There are French Onion Soup and Corn Cheddar Chowder, Baked Virginia Ham and Salmon with Fennel, Roasted Carrots and Caramelized Butternut Squash--and then one killer dessert after another. Included, too, are some breakfast specialties. Any upscale bed and breakfast could have this book in the kitchen and get rid of all others.

This isn't a cookbook about getting outrageous with food. The Barefoot Contessa Cookbook is about warming the hearts and souls of your guests with familiar food raised to a gourmet level. --Schuyler Ingle ... Read more

Reviews (145)

5-0 out of 5 stars I Used To Hate Cooking...
Before I found The Barefoot Contessa I hated cooking. Even after building a new home with a large, beautiful, functional kitchen, I wasn't interested. In fact my oven didn't get used for the first two months. Then a friend recommended Ms. Garten's book and I liked it because it looked pretty on my countertop. Since the day I opened it, my husband says I'm a changed woman.

My first attempt at a recipe was Parker's Split Pea soup, which is as delicious as my mother's (sorry, mom) and sooooo simple. If you can use a knife to chop veggies you're 90% there. The Rosemary Whitebean soup (use FRESH rosemary or don't even bother) enticed my neighbor to ask about the aromas she could smell from her yard. I then moved on to recipes that required more focus but are easily followed like Filet of Beef Bourginon (my husband's all-time favorite) and Swordfish with Tomato and Capers with Parmesan Smashed Potatoes served at a dinner party for eight (something I never would have even considered a year ago) where a guest inquired about whom I used for a caterer! Overall, extremely well written and simple to navigate your way through each recipe. Ina's side column notes are helpful personal touches, like why to use Kosher salt instead of table salt. (I had never even heard of such a thing...) The biggest rewards are hearing guests rave about MY cooking and, of course, enjoying the incredible food in my newly-discovered kitchen.

5-0 out of 5 stars Ava Gardner would have approved!
This lavishly illustrated volume containing many stunning full-color photographs of finished dishes as well as locally grown produce strives for elegant simplicity and proves that good food need not be complicated. The dishes described are not difficult to prepare and require no special expertise or equipment. The author provides clearly written recipes that call for widely available ingredients. She knows that even standard dishes can benefit from fresh thinking and encourages inventiveness in the kitchen. This book would make a lovely gift for anyone who likes to entertain simply, naturally, and with style.

Another book that I highly recommend is Sonia Uvezian's masterpiece, "Recipes and Remembrances from an Eastern Mediterranean Kitchen," which has to be one of the greatest ethnic cookbooks ever written. It too inspires innovation and brims with magnificent recipes suitable for entertaining that have consistently brought me raves from both family and guests. Uvezian's recipes for hummus with red pepper paste and for pomegranate wine punch are just two of the hundreds in her book that will bring you fame as a cook.

3-0 out of 5 stars Nice recipes, but impractically rich
There's no doubt that Ina Garten's recipes are almost universally delicious. Every single item I've tried from this book has been a hit.

A big but, however: These things taste so great because they contain WAY more fat and sugar than the everyday versions of the dishes. This is standard practice in the restaurant/catering industry, but there is a reason that gravy at your favorite restaurant tastes so much different from your grandma's. Granny didn't load hers up with a cup of whipping cream on top of a heavy butter/flour roux.

Where the standard "Joy of Cooking" recipe for an item might call for whole milk, Ina uses heavy cream. Where Fannie Farmer wants 2 tablespoons of butter, Ina uses half a cup. Please explain to me why mashed potatoes need heavy cream, butter and sour cream.

I'm far from a dietary scold, but this book has to be used as for special occasions only. Live on a day-to-day diet of these recipes, and you're going to end up looking like their author.

5-0 out of 5 stars Barefoot Contessa is the BEST!
With an extensive cookbook collection, it is rare for me to make more than one or two recipes out of a single cookbook. This book would have to be the exception to that rule. I would highly recommend this book to any of you. I have a large family, the recipe sizes do not intimidate, and do not require doubling for our family gatherings. Ingredients are high quality, and fresh. I have made the Pecan Squares and taken them to work, handed out the recipe to nearly everyone. The Maple Oat Scones have been made approximately a dozen times, and are always a hit! Veggies roasted in the oven? Incredible. Buy it, you won't be disappointed.

5-0 out of 5 stars Awesome!!
This is definitely a must have for any kitchen or coffee table. The recipes are delicious!! The pictures are beautiful. She is absolutely awesome!! ... Read more


80. On Baking : A Textbook of Baking and Pastry Fundamentals
by Sarah R. Labensky, Priscilla Martel, Eddy Van Damme
list price: $90.67
our price: $90.67
(price subject to change: see help)
Asin: 0135336473
Catlog: Book (2004-03-31)
Publisher: Prentice Hall
Sales Rank: 106475
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