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$15.75 list($25.00)
101. Nourishing Traditions:The Cookbook
$16.06 $9.75 list($22.95)
102. Weber's Big Book of Grilling
$21.00 $15.00 list($35.00)
103. Barefoot in Paris: Easy French
$15.61 $9.98 list($22.95)
104. Betty Crocker's Slow Cooker Cookbook
$16.96 list($19.95)
105. Gluten-Free Diet: A Comprehensive
$19.77 $9.96 list($29.95)
106. Food & Wine An Entire Year
$10.17 $9.33 list($14.95)
107. The Everyday Low-Carb Slow Cooker
$16.06 $13.67 list($22.95)
108. Betty Crocker's Low-Fat, Low-Cholesterol
$16.20 $12.06 list($18.00)
109. Feeding the Whole Family: Whole
$22.40 list($40.00)
110. The Gourmet Cookbook : More than
$12.21 $3.95 list($17.95)
111. The Low-Carb Barbecue Book: Over
$10.17 $9.30 list($14.95)
112. The Cake Mix Doctor
$18.15 $17.98 list($27.50)
113. Alton Brown's Gear for Your Kitchen
$40.95 list($65.00)
114. Garde Manger, The Art and Craft
$20.37 list($29.95)
115. Cover and Bake (With Free Issue
$18.15 $17.28 list($27.50)
116. Vegetarian Suppers from Deborah
$23.10 $22.86 list($35.00)
117. The Bread Builders: Hearth Loaves
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118. Beer-Can Chicken: And 74 Other
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119. Mastering the Art of French Cooking,
$40.95 $38.48 list($65.00)
120. The Advanced Professional Pastry

101. Nourishing Traditions:The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
by Sally Fallon, Mary G. Enig
list price: $25.00
our price: $15.75
(price subject to change: see help)
Asin: 0967089735
Catlog: Book (1999-10-01)
Publisher: New Trends Publishing, Incorporated
Sales Rank: 830
Average Customer Review: 4.56 out of 5 stars
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Book Description

A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods. ... Read more

Reviews (84)

5-0 out of 5 stars Wonderful!
If my grandmother had written a cookbook, it would have been a lot like this. This book is about eating the kinds of real food that has nourished folks all over the world for centuries, combined with wonderful excerpts from a variety of doctors, nutritionists and other observers. The authors present an excellent introduction to the study of food and health. largely based on the work of Weston Price, a dentist who traveled the world 60 years ago studying what people traditionally ate. Dr. Price observed that those people who ate their traditional foods had good health and those that ate more of a "modern" diet, were exhibiting the signs of degenerative disease. The authors of this book then use that information and present wonderful recipes (try, especially, their stock recipes, the flavors they add are great). As one of the other reviewers mentioned, the wisdon and recipes in this book often contradict the current "wisdom" of observing a low-fat, high carb diet. But the current dietary wisdom is always changing, this year it's low-fat, high carb, next year something else will be the rage. End the confusion and do yourself a favor by returning to traditional food. This book will help you do just that.

5-0 out of 5 stars Makes my body SING!
Even if a diet sounds good in theory, to me the true test is how my body feels after eating a particular way. Well, my body SINGS after eating the recipes in Nourishing Traditions! I am particularly pleased by the practices of cooking my rice in broth and soaking my oatmeal overnight. These techniques make the food both more digestible as well as more nutrient-rich, which has helped me feel full and control my weight, unlike eating processed, low cal or low fat foods. Although some of the recipes take time, I find that with a little planning (making a broth on the weekend), it's not hard to follow, and my body is always so satisfied afterwards that it's worth it.

I strongly recommend this book to those who never feel full after eating, who suffer from digestive disorders or just poor health, and for those tired of eating fad diets.

5-0 out of 5 stars A stunning achievement; THE essential food guide/bible
Let's face it - our foods have changed. And not for the better. In the long span of history, the last 100 years has wrought some devastating transformations in how food is handled, prepared, and, most insidiously - processed. Our genes are basically used to food that for millenia, was relatively pure, wholesome, unaltered and uncorrupted. So, since the turn of the century, matters began to shift. As manufacturing and processing became more sophisticated, food began to undergo a drastic change. Not having any longer to butcher our own beef, harvest our own vegetables and grains, make our own fats, we could rely on "companies" to start doing it for us. And what did we get in return? Fats (perhaps most disturbingly) are chemically altered and hydrogenated, turning them into dangerous poisons (just READ how margarine is made - it will incite one big colossal "yuck"); animals are mass produced in inhumane warehouses; are fed poor diets and get injected with god knows what; grains and vegetables are grown in sterile, pesticide-laden soils; refined, devitalized sugar and flour is in everything; we're offered and forced everything from hydrogenated fats to high-fructose corn syrup to MSG to plastic sugars. And guess what? This is the sickest, fattest time Americans live in. Heart disease, cancer, obesity, degenerative diseases, are at an all-time high. We have antibiotics, anti-imflammatories to conquer bacterial threats, but even those are getting increasingly less effective through overuse. We have needed the vaccines, antibiotics to treat and cure things like polio, smallpox, measles and a host of other killer diseases, but in return, we have heart disease, cancer, degenerative and neurological dysfunctions in its place. As this exhaustively researched and documented book illustrates, the culprits for this state of affairs is definitely tied to the devastating changes wrought in our foods. Though the medical establishment has found a way to treat diseases, it has ignored many of the current causes of those diseases in the first place.

This book offers a method, a return, so to speak, to a time when food was consumed in its purest state. Ironically, that's a difficult thing to do; only through specialty stores and suppliers can we get naturally raised food. Someone once said: "If God made it, then it's good; if man made it, beware." Most of the food - as cheaply and quickly made as possible - offered in supermarkets is nutritionally worthless, being as it is, refined, processed, laden with questionable chemicals and riddled with substances that have no place in our bodies. The sobering fact remains: most food conglomerates simply don't care about consumers' health.

Sally Fallon, along with Mary G. Enig, have done an astonishing, thorough and painstaking job in spelling out all that one needs to know regarding all manner of information about food. The writing is clear, easy to understand, and concise. The passion and near-missionary fervor with which they have pursued their topic is inspiring and infectious. The breadth of their research and work cannot be overestimated. The scope, level of information, exposés and hardcore truths these women offer is mesmerizing: one is fixated by what they know and the surprising, irrefutable facts that are detailed (by the way, the sidebars in the recipe sections of anecdotes, information and lore are fascinating). Fallon and Enig take on some of the most powerful and ruthless institutions in existence, and effectively challenge claims and biased studies. They even sniff out evidence of lies and corruption. It may in fact be the singular most important body of work on food contained in a single volume. In particular, one needs to pay attention to the information regarding the matter of fats. Enig, a PhD in lipid chemistry, plainly details how fats in today's food supply has wrought health havoc, what to avoid (polyunsaturates and hydrogenated fats are a menace), what is good, and how to go about using them correctly.

Many reviewers in this forum have complained of how complicated it is to take the time to properly prepare many of the foods and recipes Fallon offers. That may be so, but the time invested is worth it. As we as consumers are made more aware of how things must be done, it may be that we simply have no choice ~~ if we are to achieve the best of health ~~ to make the proper preparation of food a top priority once again. Some of the suggestions regarding raw foods is controversial, and not everyone will be convinced, but they make a strong case, nevertheless.

Some of the advice, as well is a bit too severe: Fallon encourages the total elimination of all caffeines, and that includes teas and coffees. No proof has been made that tea and coffee are harmful (unless of course, like anything, it is consumed in excess). Sometimes the book makes absolutely no allowances for an alternate method; some of the advice is eye-opening (like not cooking garlic in oil; sure it will burn if fried in high heat, but it can be sauteed gently. And, everyone KNOWS that refrigeration spoils the taste of tomatoes) In addition, not everyone will welcome the urging of a total abdication from anything even remotely bad for you - why not a white flour, white sugar cake once, twice a year? Despite this, it WAS necessary for Fallon and Enig to overcompensate in the manner they did, for this kind of information is sorely needed; one simply should read it thoroughly, then make their own choices to suit individual needs.

This book will not please vegans and vegetarians, who will be doing a virtual "foul" howl at the convincing scientific argument that we need animal fats and animal based foods. I will never consider vegetarianism after reading this book. Fallon makes a most eloquent plea for the bounty of animals we have been offered.

It is so easy to get carried away by the nutritional information, that it may be easy to overlook the marvelous, inventive and tantalizing recipes. Again, the scope, selection and research on these recipes is amazing...they are numerous, varied, and appetizing. Nearly every cultural cuisine is covered in some small or large part, and are clearly detailed. Most of all, if one relishes culinary challenges, there are some intriguing one as such offered here.

This marvelous volome may be the most valuable nutritional guide one should own. Most of all, it may be the most comprehensive, ground-breaking cookbook ever written ~~ as well as the most nutritionally crucial.

5-0 out of 5 stars If you've ever...
If you've ever....
Played a competitive sport... had a domestic fetish for culinary perfection and adventure.... wondered why the tomatoes and apples at the store do not have a fragrance...wondered what a "lacto-fermented" beverage is...shopped at Trader Joe's...made "carob-chip" cookies...been called a "health-nut"...suspected that history may play a small part in helping you to make wise choices of what food(s) to consume...been on the Adkins, Pritikin, Macrobiotic etc. diet, or knows someone that has...believed that food has healing properties as well as that it contains the right combination of preventive properties to fight against disease and sickness...thought that all carbs are the same...imagined that the butter you buy in the store is naturally that shade of yellow...wanted to know where to buy things like: Amalaki powder, Bee pollen, Kefir grains, kombucha, organic meat, raw milk, rapadura, and more...If you eat MRE's...if you are suffering from a degenerative disease...If you like meat...if you are a vegetarian...Ok, if you EAT... THIS BOOK IS FOR YOU!!!!!!

5-0 out of 5 stars Testimonial
Mine is a testimonial more than a review. You can read what the book includes and the very high quality of this wonderful book from other reviewers. I only want to say how much this book changed my life! It completely turned around how I and my family shop for, cook and eat our food. We've NEVER felt better and have so much energy. When the latest stomach virus hit our school recently, my kids were two of the few who did not get it. And the recipes are so tasty and are a joy to make! We've also have never had so much fun eating the rich, wonderful food. Thanks to Ms. Fallon and Ms. Enig. I recommend you buy it and really really get into it. Do as much as they recommend as you can. Really experiment! ... Read more


102. Weber's Big Book of Grilling
by Jamie Purviance, Sandra S. McRae
list price: $22.95
our price: $16.06
(price subject to change: see help)
Asin: 0811831973
Catlog: Book (2001-05)
Publisher: Chronicle Books
Sales Rank: 548
Average Customer Review: 4.92 out of 5 stars
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Amazon.com

Armed with industrial tongs, a basting brush, and over 350 new recipes,chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book ofGrilling, the searing follow-up to the bestselling Weber's Art of the Grill. Weopen to a brief history of Weber and a few colorful anecdotes about the earlydays of the company along with a crash course on choosing a grill, featuring abreakdown of grilling with charcoal versus gas and a quizto help you determine which grill is best for your cooking needs. Each recipefeatures the requisite cooking method (direct or indirect heat) and temperaturelevel with techniques that leave plenty of room for individual improvisation.James Beard Award-winning photographer Tim Turner returns with artfully styledcolor photos of hot-off-the-grill dishes that will make you want to stop readingand start grilling.

Search for a favorite recipe or browse through individual chapters and benefitfrom Weber's grilling history with helpful guides and sidebars about cuts ofmeats, cooking methods, tips, glossaries, and illustrated instructions. Everybarbecue lover has their favorite bottled sauce or over-the-counter rub, but"Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy ColaBarbecue Sauce to an overachieving Type-A Rub) from scratch using common pantrystaples. "Starters" includes a helpful chart to match up appetizers withentrées along with a recipe for Chinese Chicken Noodle Soup (yes, on thegrill--the Asian marinade for the chicken becomes the base for soup). Meat iscovered in chapters on beef, pork, lamb, game, poultry, and fish and seafood.Beer-Bathed Brisket gets a little help from a pint of Guinness while ahalf-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chartalong with sections on grilling for vegetarians and quick and easy meatsubstitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and GrilledGarlic Bread while "Desserts" wraps everything up with the basics on grillingfruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches withRaspberry Sauce and Lemon Cream) and several different takes on campfirefavorite, s'mores. Without a doubt, Weber's Big Book of Grilling will getyou through the outdoor cooking season, but it will also inspire you to fire upyour grill (rain or shine) all year long. --Brad Thomas Parsons ... Read more

Reviews (61)

5-0 out of 5 stars Grilling is fun!!!
My husband loves to grill and we love food cooked that way, but I felt that things were getting a little boring. Same old stuff, time after time. We own a Weber grill, and I found this book on line, so I bought it. We have had a wonderful time looking through the recipes and picking out different things to try. Nothing seems too complicated or overly time consuming, yet everything we've made so far has been just WONDERFUL. Not only the recipes, but the marinades, sauces, and rubs, too. We've also learned a lot about different cuts of meat and different ways of cooking. I cant' say enough good things about this book. My father also owns a Weber and has been grilling for many years, but I plan to buy him this book, because I think he and my mom will really enjoy some of the recipes. This is just a great book to own.

5-0 out of 5 stars Jam-Packed Grilling Guide
From appetizers right through to desserts, you can go grill-crazy with this book absolutely jam-packed with recipes. How to's on barbecuing everything from the traditional beef, lamb and poultry to the less common rabbit, turkey and buffalo. Marinades and sauces are also included because, let's face it, a good piece of grilled meat just isn't complete if it's not smothered with a tasty sauce. So, get out the Weber and dive into this book. There are enough fantastic recipes for a barbecue a day to last a whole year, with some left over for next year.

5-0 out of 5 stars Enter the grilling world from here
Most grill cook books does not have the detail of this book. I learned to grill with this book two month age. It tells me all the details I need to know. Everyone who tasted my food can't believe I can cook such great food. I have to say that I owe it all to this book. I have since tried 10 recipes from this book. All came out great. I did not have any problem following the directions.
If you just start to grill, this is the ONE to get. If you are expreienced this can also be a great reference book.

5-0 out of 5 stars BBQ is in my veins now!!!
This book helped me realize that this BBQ thing is real. A few key points can make a big event of BBQ. A few nice diversions in the bbok as well but ok.

5-0 out of 5 stars Absolutely great book
I've been using the book for over a year now, I got it as a father's day gift. We have used many of the recipies and haven't had one complaint. Everything has turned out great. The rubs/marinades are great. The instructions on how to grill different types of meat are right on, and very informative. I love this book, it is a must have. ... Read more


103. Barefoot in Paris: Easy French Food You Can Really Make at Home
by Ina Garten
list price: $35.00
our price: $21.00
(price subject to change: see help)
Asin: 1400049350
Catlog: Book (2004-10-26)
Publisher: Clarkson Potter
Sales Rank: 19
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104. Betty Crocker's Slow Cooker Cookbook
by Betty Crocker
list price: $22.95
our price: $15.61
(price subject to change: see help)
Asin: 0028634691
Catlog: Book (1999-09-24)
Publisher: Betty Crocker
Sales Rank: 444
Average Customer Review: 4.09 out of 5 stars
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Reviews (23)

4-0 out of 5 stars Good, better, best
If I had to choose one crock pot cookbook to own, I would still choose Mable Hoffman's Crockery Cookery. Every recipe I've tried in there turned out delicious! Crockpot aficionados, however, need variety in cooking styles. Betty Crocker's Slow Cooker Cookbook fills the "runner up" category. Most helpful are the suggestions regarding cooking beans in a crockpot, which has always been a tricky affair. In fact, my favorite recipes in this Betty Crocker cookbook are bean recipes. Savory Garbanzo Beans with Vegetables was much appreciated by a crowd of six vegetarian friends of mine. Its "secret" ingredients, believe it or not, are horseradish and mustard! Sounds strange, but tastes great. The Lima Bean and Kielbasa Soup is so delicious that my friend made her own batch of it two days after trying it at my house! A little less exciting, but still comforting on a cold winter day, is Chicken and Rice Gumbo Soup, topped with hot red pepper sauce. The only "bomb" I've tried so far was the Burgundy Stew with Herbed Dumplings. The stew was fine, but steaming dumplings on top of a crock pot recipe is doomed to failure, I'm afraid. It looks like a gloppy mass of uncooked biscuit dough, and not like dumplings, because the circumference of a crock pot does not allow for separate dollops of the dough. Bake some biscuits in the oven and ladle the soup on top of a biscuit in each bowl, instead. Finally, this recipe book has a very nice format. Alongside each recipe are "success tips", "ingredient substitution" advice, and "finishing touch" recommendations which guide the cook along. Each recipe includes helpful nutrition data, and the large majority of the recipes are accompanied by a full color photo of the finished dish. If you are already a Mable Hoffman fan, the Betty Crocker Slow Cooker Cookbook is likely to come in a close second.

3-0 out of 5 stars OK at best
The book itself is nice - spiral bound for easy use and the recipes are clear. Some of the dishes I tried turned out tasteless, even though they smelled great cooking all day. I expected a lot given the book was a 'Betty Crocker'.

2-0 out of 5 stars Recipes Are OK
I've given this book a try in the past. I was not that impressed. The food itself did not have a great flavor even though it smelled wonderful as it was cooking all day. I would give another cookbook a shot before buying this one. If you still feel inclined to give it a try, I would borrow a copy.

3-0 out of 5 stars Very similar to Pillsbury's!
Although this is a fine cookbook, my wife and I were startled to find that many of the recipes contained here are identical or very similar to ones contained in "Pillsbury Doughboy Slow Cooker Recipes" book. Even some of the pictures are identical.

Our advice: buy one or the other, but not both!

3-0 out of 5 stars check it out at the library first
The recipes are mediocre. It's too old-fashioned for me. I don't like the "throw a can of condensed soup in" kind of cooking.

I really prefer either "Good Housekeeping"s slow cooker cookbook or "Slow Cookers for Dummies" ... Read more


105. Gluten-Free Diet: A Comprehensive Resource Guide
by Shelley Case
list price: $19.95
our price: $16.96
(price subject to change: see help)
Asin: 1894022793
Catlog: Book (2002-04)
Publisher: Case Nutrition Consulting
Sales Rank: 17779
Average Customer Review: 5 out of 5 stars
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Book Description

The Gluten-Free Diet: A Comprehensive Resource Guide contains practical information about the gluten-free diet.

Includes detailed information about foods allowed,foods to question,foods to avoid; American and Canadian labeling regulations; nutritional aspects; meal planning and shopping guidelines; recipes; over 1800 gluten-free products listed by product name,company name and package size; a directory of more than 130 American,Canadian,and international companies; celiac support groups and resources such as books,cookbooks,magazines, newsletters, web sites and more! ... Read more

Reviews (7)

5-0 out of 5 stars An Incredible Resource for those with Celiac Disease
This is more than 5 stars! Without a question, this IS the resource to have if you or a family member has celiac disease. In depth nutritional information, sources and contact numbers for gluten-free foods companies, recipes, and so much more. It is a book you will refer to over and over again. And, a great one to share with teachers, and physicians.

Andrea Levario, Co-Chair, American Celiac Task Force

5-0 out of 5 stars Gluten-Free Diet: A Comprehensive Resource Guide by Case, S.
Shelley Case has written the definitive gluten-free guide. The extensive research behind this book will benefit everyone who needs to be on a gluten-free diet. This is a MUST HAVE reference for every physician and patient who has to deal with gluten-restriction in their life!

5-0 out of 5 stars Gluten-Free Diet: A Comprehensive Resource Guide
A concise resource with all the key information clinicians AND patients frequently need to get started. We recommend this book to all patients referred to us in our GI nutrition clinic with celiac disease.

Carol Rees Parrish RD, MS
Andrea Yoder, RD
University of Virginia Health System
Digestive Health Center of Excellence
Charlottesville, VA

5-0 out of 5 stars A must buy!
Having been diagnosed with celiac disease 2 years ago and practicing as a Registered Dietitian for the past 21 years, I know the importance of professional-looking, detailed, and accurate information. Shelley's book accomplishes this and much more-it is a comprehensive resource for gluten-free living. I wouldn't counsel a newly diagnosed sprue patient and not use this book as a primary resource. I recommend Shelley's book to people with celiac disease and Registered Dietitian's/health professionals/physicians working with sprue patients.

5-0 out of 5 stars Save years of research
I needed this book before I accumulated the mountain of computer printouts and handouts that adorns my office. Buy it or spend the next 20 years of your life unnecessarily duplicating this research. ... Read more


106. Food & Wine An Entire Year of Recipes 2005 (Food & Wine Magazine's Cookbook: An Entire Year's Recipes)
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 1932624015
Catlog: Book (2005-03-28)
Publisher: American Express Publishing
Sales Rank: 25514
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Book Description

Every recipe from every 2004 issue of Food & Wine, the top-selling cuisine magazine--all in one beautiful volume.

More than 900,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. And it's all here in the annual cookbook, which includes every recipe published in the magazine during the year 2004--more than 500 dishes accompanied by scrumptious-looking photographs. But that's not all: the volume will include 50 all-new kitchen tips,as well as an extensive glossary of readily-available wines. The contributors remain absolutely stellar, cuisine's finest, including Jean-Georges Vongerichten, Jacques Pépin, and Paula Wolfert.Such recipes as the mouthwatering Fettuccine with Mushrooms and Prosciutto, Beef Tenderloin with Bacon and Creamed Leeks, and Double Dark Chocolate Cupcakes with Peanut Butter Filling are kitchen-tested on home equipment, making them easy to re-create. Here's real food that real people who want to eat well can actually prepare, dishes that reflect the many ways we cook today.
... Read more

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

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

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

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

Reviews (18)

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

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

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

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

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

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

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

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

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

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

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


108. Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today
by Betty Crocker, Betty Crocker
list price: $22.95
our price: $16.06
(price subject to change: see help)
Asin: 0028637623
Catlog: Book (2000-02-03)
Publisher: Betty Crocker
Sales Rank: 4946
Average Customer Review: 4.6 out of 5 stars
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Book Description

Everyone's favorite cooking expert Betty Crocker has completely revised and updated the perennial favorite, Betty Crocker's® Low-Fat, Low-Cholesterol Cooking Today, with updated information about fat and cholesterol, and lots of easy-to-understand tips for establishing a healthy eating lifestyle. But with Betty Crocker it can't only be easy--it has to be delicious. And true-to-form, 120 recipes prove that healthful eating can also be enjoyed by the whole family.

With Betty Crocker, low-fat and low-cholesterol eating is a snap! ... Read more

Reviews (5)

5-0 out of 5 stars A Low Fat Cookbook With Recipes That Don't Taste Low Fat!!
This is a great cookbook for anyone who wants to eat right and actually ENJOY his/her food as well! To begin, there is a lot of helpful and interesting information regarding healthy eating in the beginning of the book. Don't skip past it--it's good information! The recipes themselves are laid out in an easy to understand format and there is nutritional information for every recipe. Also, the recipes don't have a huge amount of ingredients; thus, making it quick and easy! Furthermore, there are a decent amount of pictures--we all love seeing those great pictures when flipping through a cookbook right? I've made several recipes so far and they all turned out great--I highly recommend this cookbook!

5-0 out of 5 stars Wonderfully Simple and Tasteful!
This book is packed not only with yummy recipes but also with great information regarding Cholesterol, Fat, and Calories.

Just tried the chocolate brownies and they are wonderful!!! They definitely don't taste low calorie and low cholesterol!

Each recipe is listed as being either Low Fat, Low Cholesterol, and/or Low Calorie so no matter what your diet needs you'll find recipes you love. Most of the recipes are low in all 3 areas, even the desserts!!!

This book is worth it for the nutritional information alone but please make sure and try the chocolate brownies!!!

5-0 out of 5 stars Mouth-Watering Recipes
"Low fat" and "low cholesterol" don't have to mean low flavor! These recipes have a great variety. Most of the recipes are very easy to follow, use basic ingredients and don't require hours of preparation. Granted there are a few recipes, as in any cookbook, that are a bit extravagant, but those are great for entertianing company and still sticking to your diet.
As an example of the simplicity: Mushroom & Mozzerella Risotto (Prep=10 min, Cook=35 min), Country Turkey Stroganoff (Prep=10 min, Cook=15 min), and Chicken & Cornbread Stuffing Casserole (Prep=15, Cook=15).
Great tasting recipes, great variety, easy to make!

4-0 out of 5 stars Fabulous!
My husband and I have both recently been diagnosed with high cholesterol and could both lose some weight. I purchased this cookbook from Amazon.com and have been trying each of the recipes. I have been very highly surprised, thinking that if it was low-fat or low-cholesterol, I would have to saccrifice taste in my cooking. Not so. This cookbook offers wonderfully, easy recipes which are so delicious. It offers nutrition info on each recipe, as well as the time it will take to cook the meal (most under 30 minutes). Every recipe we've tried (and we're going to try them all) has been great. My husband doesn't even notice that it's healthy! The recipes are also very simple to make. I go through the book and make my shopping list from the ingredients of the recipes I want to put on my menu for the week. Some of our favorites have been: The Cajun Mustard Pork Chops, Hearty Beef and Veggies, and Lemon Dill Shrimp. You'll be happy if you get this recipe book.

4-0 out of 5 stars A great introduction to low-fat cooking
After my husband had emergency heart bypass surgery and we were suddenly plunged into a low-fat lifestyle, I looked at almost every low-fat cookbook in print. This one is my favorite. There are full-page color photos and a complete nutritional analysis for each recipe. The recipes are easy and taste good, and don't use weird ingredients like pureed prunes or carob powder. The Lemon Meringue Cake with Strawberries was a big hit - I plan to try out the Chocolate Swirl Cheesecake, too. Overall, a very easy introduction to a different way of life. ... Read more


109. Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children & Their Parents
by Cynthia Lair
list price: $18.00
our price: $16.20
(price subject to change: see help)
Asin: 0966034619
Catlog: Book (1998-01-01)
Publisher: Moon Smile Press
Sales Rank: 18734
Average Customer Review: 4.54 out of 5 stars
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Book Description

Are you concerned about the freshness of commercial baby food? Are you frustrated with making separate meals for your picky eater? Would you like move toward a plant-based, whole foods diet?Familiesall over the country have found satisfying, delicious answers to thesequestions and more in Cynthia Lair's Feeding the WholeFamily.

There are over 150 family-tested recipes using wholegrains, beans, vegetables, and fruit.Each recipe contains suggestionson how to transform dishes parents will loveinto food for babies andyoung children.Plus the book contains valuable insights onbreastfeeding, starting solids and how to attract children to healthyeating.

Feeding the Whole Familyalso features an extremely handy"Identifying, Shopping, & Storing Whole Foods" glossary, a completeindex and delightful stories and illustrations.The book is bound witha special binding that lies flat.

This is the perfect gift for newparents. ... Read more

Reviews (13)

5-0 out of 5 stars My daughter's favorite food is broccoli
Three cheers for Cynthia Lair's Feeding the Whole Family! From baby's first cereal to recipes that adults love, this book is packed with delicious, nutritious recipes. The recipes are mostly simple and easy to make, and the nutrition advice and cooking instructions for grains and beans are constantly useful. Having a kid is a great incentive to start eating healthy if you don't already, and Feeding the Whole Family helps you do it without spending all day preparing different food for everyone in your household. Try Cynthia's version of Bathing Rama with udon noodles! I double this recipe every time I make it because it is so popular in our family. Get this book and discover how easy and delicious it is to raise a healthy family. And, yes, your kid (and you and your partner) will love broccoli and kale and seaweed, too!

5-0 out of 5 stars Excellent Resource For New Moms!
This book gives the basics of how to feed a baby natural foods you cook yourself. It includes sections on when and how to start solids, safety tips for homemade baby foods, foods not to feed babies, and healthy eating for the older child. Included are many healthy recipes. The recipes include variations for babies and older children. Nutritional analysis for all the recipes as well as a glossary and index are included.

5-0 out of 5 stars The Whole Family Loves This Food!
I took a chance buying this cookbook without knowing anything about it. The recipes are excellent! My entire family loves the meals I've made so far. I haven't come across a dud recipe yet! Healthy and Highly recommended!

5-0 out of 5 stars Excellent resource for new moms.
This book gives the basics of how to feed a baby natural foods you cook yourself. It includes sections on when and how to start solids, safety tips for homemade baby foods, foods not to feed babies, and healthy eating for the older child. Included are many healthy recipes. The recipes include variations for babies and older children. Nutritional analysis for all the recipes as well as a glossary and index are included.

2-0 out of 5 stars Vegetarian equals Whole Foods????????
This is a VEGETARIAN book with one recipe for chicken breast.
There is no milk, no eggs, no yogurt unless you want to count putting a dollop of yogurt on top of a bean burrito.
I researched what "whole foods" means and this book is NOT it.
This is a vegetarian SOY BEANS book.
She uses tofu, tempeh, soy milk, tamari, and shoyu ALOT!

The book starts out great telling me everything I wanted to hear about changing eating habits and how our diets need to be more whole foods, but then she has a recipe for imitation meat products made from "PROCESSED" wheat flour gluten. Please.....

And then she recommends you read the labels of the cereals in the store and pick a good one! There are no good ones! That's why I bought the book. Duh!

If you want to read about whole foods, read Nourishing Traditions book by Sally Fallon. I was just looking for kid-friendly recipes that uses grains, etc, and this wasn't it. ... Read more


110. The Gourmet Cookbook : More than 1000 recipes
list price: $40.00
our price: $22.40
(price subject to change: see help)
Asin: 0618374086
Catlog: Book (2004-09-28)
Publisher: Houghton Mifflin Co
Sales Rank: 22
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Amazon.com

When Gourmet magazine opened shop in 1941, it addressed a small epicurean audience. In those days, fine dining was French, seafood specialties always seemed to include cream and sherry, and game made the meal--or so the magazine preached. The bill of fare has changed since then, and fine dining now includes dishes from the world's four corners, commanded by a broad, food-aware audience. Over the years, Gourmet has chronicled all this, changing to reflect a wider, more democratized food scene that has also, paradoxically, raised the bar on what's expected of the average, too-busy cook. The Gourmet Cookbook is the most comprehensive of the magazine's recipe anthologies--a mega-tome offering more than 1,000 formulas drawn from Gourmet since its birth.

The statistics are indeed impressive: more than 100 hors d'oeuvre recipes; an equal number of vegetable dishes; 200 desserts--21 chapters in all, touching all courses and including stops at breakfast and brunch specialties; breads and crackers; plus sauces, salsas, and preserves. Included are recipes from Gourmet contributors like James Beard and Jean-Georges Vongericten, and hundreds of sidebars like "Salad Greens Primer" and "Blind Baking," all useful and informative. There are classic dishes like onion soup gratiné, gefilte fish, corn fritters, and peanut butter cookies; "new classics" such as fried calamari and spaghetti alla carbonara; and the "modern," including oatmeal brûlée with macerated berries and grilled lobster with orange chipotle vinaigrette--"every recipe you'd ever want," says the text, something of an understatement.

Cooks should know, however, that this is not a basic cookbook, despite its Noah's ark of formulas. Rather, it's a Gourmet cookbook, which means that, notwithstanding some rudimentary recipes, the focus is on the stylishly up-to-date (which is not to deny the excellence of the formulas), resulting, often, in refinements. Thus its recipe for mac and cheese calls for dijon mustard and panko; its beef stroganoff requires cremini mushrooms; its grilled chicken calls for brining; and so on. Recipes can also run to over 450 words, and require unusual ingredients. (A list of sources is provided.) Of all its chapters, those for sweets are the most immediately attractive.

For all the praise, though, there's one major goof. The recipe titles are printed in a light butter-yellow color, making them almost illegible. For many readers, this will be a deal-breaker; others will find it merely annoying.Should you own the book? For dedicated cooks and foodies the answer will be, How can I not?--Arthur Boehm ... Read more


111. The Low-Carb Barbecue Book: Over 200 Recipes for the Grill and Picnic Table
by Dana Carpender, Dana Carpenter
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 159233055X
Catlog: Book (2004-04-01)
Publisher: Fair Winds Press
Sales Rank: 7826
Average Customer Review: 5 out of 5 stars
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Book Description

Everyone is eating low-carb these days, and grilling is an easy way to make your protein-focused meals delicious. The problem is that most marinades and sauces are full of sugar.

Dana Carpender comes to the rescue with over 200 low-carb recipes perfect for backyard picnics and barbecues, from meats and side dishes to cocktails and desserts.

This book also features all-new recipes for condiments, sauces, and marinades that can replace the sugar-laden store-bought varieties and allow the low-carber to enjoy previously forbidden foods. ... Read more

Reviews (3)

5-0 out of 5 stars Great BBQ and Grilling for Low Carbers
Dana Carpender has done it again with The Low-Carb Barbecue Book. I really have to say this is the book to have to create delicious, healthy summer foods!

Grilling is of course just about perfect low carb food - it involves fresh fish, fresh chicken, and lots of fresh vegetables. However, there are a few dishes in classic BBQ that are notoriously high carb, like potato salad and baked beans. Dana helps with everything.

There are of course the rubs and marinades, the instructions on grilling and BBQing (and how they differ). There are lots of great spice combos that can be helpful to new cooks, but are second-hand to experienced grillers.

Where the book really shines is in the side dishes and extras. The variety of mock-potato salad are great. There are various slaws and salads, plus a wide array of desserts.

The drinks section is fun but again, what low carb drinker doesn't know about mixing rum and diet coke? Is vodka plus sugar-free lemonade really worth a mention? I'd much rather have had those pages pointed at appetizers or more side dishes.

Still, summertime's parties and picnics will become much easier for low carbers who don't have to worry if something is OK to eat or not. By following the recipes in this book, you're sure to get a delicious dish that is truly low carb and healthy for you.

Highly recommended!

5-0 out of 5 stars Another winner!
My husband does the BBQing in our house, so I haven't gotten as much use out of this one as Dana's previous two cookbooks--but he's having a great time! I made the Lime Cheesecake with Ginger Almond Crust and it was wonderful--made it for some regular carbers and they didn't know the difference. So far everything he's BBQed has been great, too--my favorite however is the Orange-Tangerine Up-the-Butt Chicken. We couldn't find the tangerine Diet Rite, so my husband used beer with a bit of orange extract in it (left over from the Orange Blossom Turkey Breast--another winner--lots of leftovers--we used them for Mondo quesadillas from 15 minute low-carb recipes). There are so many slaws I can't wait to try them all, but we love Dana's original so much we haven't gotten around to it yet! My husband *loves* this cookbook--it has made his life so much easier (in the past, before he grilled he would consult his other grill books and always have to ask me "Can we eat this?")--he grills from it every weekend.

5-0 out of 5 stars BEST BBQ BOOK
Dana Carpender is a great author, knowledgable and fun to read. ALL her books are fantastic! This is the best BBQ book ever! I give it 5 stars! ... Read more


112. The Cake Mix Doctor
by Anne Byrn
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0761117199
Catlog: Book (1999-11)
Publisher: Workman Publishing Company
Sales Rank: 680
Average Customer Review: 4.54 out of 5 stars
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Amazon.com

Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested insatisfying, dependable desserts prepared quickly and with little fuss should welcome the book.

Beginning with a useful discussion of cake mixes, their history andcomposition, and an outline of the mix-transformation battle plan, the book then presents the recipes in chapters such as "Chocolate Cakes," "Cake-Mix Classics," "Special Occasion Cakes," and "Incredible Bars and Comforting Cookies." Among the most successful offerings are Deeply Chocolate Almond Cake with Chocolate Cream Cheese Frosting, Banana Cake with Quick Caramel Frosting, and Lemon Buttermilk Poppy Seed Cake. A chapter devoted to crumbles, crisps, cobblers, trifles, and even a dessert pizza shows how to use the mixes in innovative ways, and "Lighter Cakes" presents "healthier" offerings, such as Pear and Toasted Pecan Buttermilk Cake. With sidebars such as The Legendary Pillsbury Bake-Off and tips for success throughout ("Cinnamon is one of the great tools to use when doctoring up cake mixes," begins one), the book explores every aspect of cake-mix fixing while revealing the unexpected richness that the process can yield. --Arthur Boehm ... Read more

Reviews (143)

5-0 out of 5 stars A Must for The Cake Baker!
As an avid baker as well as cookbook collector, I am always on the lookout for new cookbooks on baking. I was, however, somewhat skeptical about a cake baking cookbook that relies primarily on boxed mixes. What a surprise! I love this book so much I can't stop trying new recipes and have been giving the finished goods away just so I can try a new recipe! The introductory comments are extremely helpful, especially in explaining why one would choose to use a cake mix, rather than bake from scratch. Each recipe's ingredient list is typically short and the prep time is next to nothing, so you can really turn out baked goods on a moment's notice. I have now tried a number of the recipes all of which have turned out fabulous. The only drawback is that this cookbook focuses on basic cakes and doesn't include any fancy type ingredients or frostings that one might find in other baking cookbooks.

5-0 out of 5 stars Great cakes!
This is a fun cookbook. I often look through it for ideas and am always impressed with Byrn's creatvity. The ideas are unique and quite varied. She offers tons of chocolate recipes, cheesecakes, cakes with fruit and a chapter of cakes (Such as Red Velvet that you might not make all of time, but are still intersting).

Every cake that I have baked has turned out beautifully. There are photographs (albeit small ones) of every recipe that are quite helpful in assembling the cakes. The instructions are clear and easy for bakers of all mastery levels to follow. The chocolate cakes are very rich, but of course very tasty.

I wish she offred more variety with some of the cakes that a 13x9 pan. I would like to see more than one way some of the cakes could be prepared. Despite this, the cakes really are good and you would never guess that a mix was invovled.

The author inludes lots of sidebars that offer baking hints- very helpful. I also likes the section about the history of baking mixes. I think this book would be a great way to get kids hooked on baking as well. I love this book and plan to buy the sequel!

5-0 out of 5 stars Do yourself a favor and buy this book
This book has made me a cake lover. Every cake comes out perfect and yet the best part is that every recipe starts with a boxed mix. However, you would never guess as each cake is decadent. The pictures of each cake listed in the front of the book is a bit cheasy but can be really fun if you let friends pick which cake they want for thier birthday based on the pictures. This book rocks.

5-0 out of 5 stars Awesome!
This is an excellent cookbook! Any recipe I have made- cakes, frostings, bars, comes out wonderful. They always get rave reviews! It also has great tips on all aspects of cake baking. I am so glad I have this cookbook, and I use it all the time.

5-0 out of 5 stars Dessert Lover's Dream Come True!
I love this cookbook! It is full of easy recipes that take just minutes to prepare; and require ingredients I almost always already have in my pantry. Anne Byrn also made it interesting reading by filling the book with facts about the recipes and the cake mix industry. I have tried many of the recipes and so far have only found one "bad" recipe...don't use her Cream Cheese Frosting recipe, it is more like a sauce than a frosting. ... Read more


113. Alton Brown's Gear for Your Kitchen
by Alton Brown
list price: $27.50
our price: $18.15
(price subject to change: see help)
Asin: 1584792965
Catlog: Book (2003-10-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 554
Average Customer Review: 4.42 out of 5 stars
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Amazon.com

"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.

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

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

Reviews (12)

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

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

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

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

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

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

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

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

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

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

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

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

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

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

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

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


114. Garde Manger, The Art and Craft of the Cold Kitchen
by The Culinary Institute ofAmerica
list price: $65.00
our price: $40.95
(price subject to change: see help)
Asin: 0471468495
Catlog: Book (2004-05-28)
Publisher: John Wiley & Sons
Sales Rank: 59657
Average Customer Review: 4.5 out of 5 stars
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Book Description

With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils. ... Read more

Reviews (6)

5-0 out of 5 stars Encyclopedic Authority on Cold Food Prep and Service
One could compare this book, 'Garde Manger' by the Culinary Institute of America to Martha Stewart's 'Entertaining' like a comparison of Richard Feynman's Lectures on Physics to a popular history of 20th century physics. Unfortunately, that comparison does not hold up. The more appropriate comparison would be between a technical work on wood joinery to a glossy 'This Old House' imprimatur book on cabinet making. The difference between the classroom and the home kitchen is simply not that large. One can even bend the simile around on itself to say that the laboratory in which new culinary thoughts arise is in the home kitchen and not in the teaching classrooms of the Culinary Institute of America.

All this playing with comparisons is simply meant to make the point that while this book is presented as a textbook by the most prestigious culinary training institution in the country, it's material is simply not that different from a book with more obviously commercial origins.

This book does have a lot of material you will not find in a Martha Stewart or Ina Garten or Paula Deen book. High on the list of interesting background information is the history of how the French Revolution may have been a major contributor to the rise of restaurants and the great strength and variety in French cuisine.

The real story here is cold food and how it is prepared and served in (French) restaurants. On this subject, this book is a delightful source of both recipes and Alton Brown / Shirley Corriher type background. Honestly, the true culinary counterpart to Feynman's lectures would be Harold McGee's oft quoted books on food science.

This CIA book gives a wealth of recipes for salad dressings and other cold sauces, cold salads, sandwiches, cured and smoked foods, sausage, forcemeats, cheese, hors d'oeuvres, appetizers, condiments, and basic recipes (spice mixes and the like). One thing that immediately endeared me to the book is its treatment of vinaigrettes, which easily outdoes even Martha Stewart's better than average treatment. This material is worth the price of admission. Another service it supplies, with the authority of a teaching institution, is to simplify some culinary terms. For example, it always bedeviled me to know the difference between, for example, a relish, a salsa, and a chutney. Turns out that they simply are three different words for the same basic preparation. Like 'plains', 'veldt', and 'pampas', they are different words for the same thing reflecting three different ethnic sources.

The chapters on curing and sausage may interest fewer readers than most, but there is much you can get from these chapters even if you never make a sausage. I was particularly struck by the fact that government regulations require that pork used in sausage making be 'certified'. That's a little fact that people like Emeril and even Alton leave out of their little how to shows on sausage making. As a great believer in serendipity, I believe you never can tell what inspiration you can get from unfamiliar material. Here lies the greatest value to this book. It tells you a lot of the things which more popular treatments of the same subject can easily overlook. This includes things like sanitation, shelf life, and equipment care. As an aging hippie whose fantasies were fueled by the 'Whole Earth Catalogue', I find the chapter on cheeses to be worth a month's run of 'Good Eats' shows.

One can say that this book is really meant for the restaurant professional, but I believe it has many uses for the home cook. The most important use is as a resource for making pantry items like prepared catsup, mustard, relish, crackers, spice mixes, salad dressings, and stocks which one may typically buy at the supermarket. If you put your mind to it, you will certainly attain a better tasting product. What may be more important is that you will also certainly attain a better tasting product with no laboratory chemical ingredients.

For the real foodie, this book is a treasure. It gives recipes for lots of things few other books take the trouble to cover. The danger to the newbie is that they may not see those points at which the book's coverage is not complete. One area is in the recipes for stocks. These recipes are 'bare bones' instructions with none of the usual cautions and explanations given in some other books. If you are really serious about stock making, consult 'Jeremiah Tower Cooks' or Judy Rodgers's 'The Zuni Café Cookbook' or even the CIA's 'New Professional Chef' text. One can excuse this somewhat since these are hot preparations in a book about cold food. I would have preferred a reference to a work that gave the subject a more complete coverage.

One irritating thing I find in some reviews is a complaint about something which is outside stated range of the book. This book is about cold food. Do not expect details on baking or hot cuisine. Any material on those matters should be taken as a convenience to the reader.

I was a bit surprised to find at least one typo in this textbook by a respected school, published by textbook specialist Wiley. I found no errors that will mislead the home cook.

The book has several features I consider essential in a textbook. One is an bibliography. Another is a list of sources. Another is a glossary of terms. Another, very important, is an index of recipes.

This book is excellent if you are building a culinary library or do a lot of entertaining or are especially fond of salads and sandwiches, or simply like to read about food. The only reservation an interested reader may have is the price. The $60 list price inhibited me for several months, but I believe the book is worth it if you do any entertaining or make any quick cold lunches in your kitchen. Highly recommended.

5-0 out of 5 stars Great book for making salads and sandwiches
I love this book, but I thought it did not cover baking very well. I purchased the Study Guide for Baking ISBN 0974328707. This book covers all the basics of baking and there is also another book on Advance Baking ISBN 0974328715. This book goes more into depth of baking, including custards and frozen desserts. These books help me greatly getting through my culinary courses.

5-0 out of 5 stars Great book for making salads and sandwiches
I needed to purchase this book for my Garde manger course and I never knew there were so many different types of salads and dressings. I also purchased the Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations and it helped me greatly on all levels of sanitation. Unfortunately, the Garde manger book of CIA does not cover the subject. Even handling vegetables, fruits and salads you have to be careful. This sanitation book even help me with my other culinary subjects.

4-0 out of 5 stars Title should read "For Professionals Only"
This is a book that is geared toward the professional chef only. The layperson might glean a few tips from it but it would never be used on a regular basis for cooking at home.

4-0 out of 5 stars encouraging
This volume is fantastic. It is encouraging to see culinary professionalism displayed so everyone can see the bones of it. I am a chef and enjoy its purism and sense of direction. It is a great culinary tool for myself and my cooks. I am currently teaching a class in garde manger for which I have ordered this book as a text. This is a must for your collection. ... Read more


115. Cover and Bake (With Free Issue of Cook's Illustrated)
by Editors of Cook's Illustrated magazine
list price: $29.95
our price: $20.37
(price subject to change: see help)
Asin: 0936184817
Catlog: Book (2004-10-15)
Publisher: America's Test Kitchen
Sales Rank: 2853
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116. Vegetarian Suppers from Deborah Madison's Kitchen
by DEBORAH MADISON
list price: $27.50
our price: $18.15
(price subject to change: see help)
Asin: 0767916271
Catlog: Book (2005-03-29)
Publisher: Broadway
Sales Rank: 2242
Average Customer Review: 4.0 out of 5 stars
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Reviews (2)

3-0 out of 5 stars Mostly good, but...
I've tried a number of recipes in this book, and they were adequate in relation to the effort made. Still, I'm going to try more, as they sound interesting. The skillet-seared tofu was a big hit, and there was enough sauce to make it again later in the week. the whole wheat penne with "masses of broccoli, green olives, and pine nuts" was very good, pretty simple, but made way too much food, even for my hungry family, and it is supposed to serve 4 "generously." After several days of leftovers, I finally had to toss it. Black bean tostadas with slivered cabbage, avocado, and pickled onions sounded really interesting. Deborah promised that each of its components, and there are several, are very simple to make. Still, there were too many bits and pieces and pots and pans and utensils. It took over an hour to make, and the cabbage salad was very watery and made too much. The black bean sauce, on the other hand, made scarely enough to go around. the author suggests serving this dish with a fresh corn soup and a guava dessert (no recipes given), which would lkeep the cook in the kitchen for at least another hour to hour and a half. I also tried the Braised mixed greens and garlicky beans on toast. It was OK, but with only one garlic clove used with the bean and greens mixture (another one is used to rub on the toast), it was hardly garlicky, and really, had not much special flavor at all. It's the kind of dish you can make without a recipe.

Another quibble I have with the book is that if these are supposed to be casual suppers, it is odd that she recommends a different wine to go with each meal-one would need either quite a wine cellar, or a very well-stocked liquor store nearby. I would have liked more information, or even very simple recipes, for side dishes to complete each meal.

Like I said, I'm still going to give the book more of a chance. Wine-braised lentils sounds good, as does Huckleberry potato pie (never heard of Huckleberry potato, though she says one can use any sort of waxy potato-so why not recommend that to begin with?)

I'm not sure that those who own Vegetarian Cooking for Everyone would find much that is new or better in this book.

5-0 out of 5 stars Great Comfort Food, plus good words to eat by! Buy this book
`Vegetarian Suppers from Deborah Madison's Kitchen' is, you guessed it, Deborah Madison's latest cookbook for her audience who eats everything but animal flesh. The photograph of the author in her kitchen pretty much says it all about what this book wants to do. There is no urban sophisticate among the many award placards from her `Vegetarian Cooking for Everyone' and no friendly farm girl from the spine of `Local Flavors'. This Deborah has the broad smile of someone who is about to cook me supper.

Ms. Madison begins with a discourse of wordplay on the largely illusory difference between `supper' and `dinner'. Her premise, and the rationale behind her title, is that while dinner is a formal sit-down affair with courses and wine and the like, supper is much more casual, much more likely to be an ad hoc affair resulting from the casual invitation of some friends after bowling or church or a visit to the Farmer's Market. As something of a minor expert on language and a reader of quite a few cookbooks in the last two years, I simply do not find any consensus for this interpretation of these two words. Luckily, the remainder of the book depends not at all on this lexicographer's distinction.

Unlike the encyclopedic `...Everyone' and the special interest of `...Flavors', this book is something of a `greatest hits' book based on the very sound premise that the amateur cook is served best by concentrating on doing a few recipes well instead of following the foodie path of learning to cook everything from guanciale (pig jowls) to Indian flatbreads. While I happen to lean more towards an interest in pig jowls than in limiting my range of recipes, I find this an excellent position for people for whom food is not a hobby, but they do like to cook well once or twice a week. This position is shared by everyone from Ina Garten to, in a somewhat modified form, Daniel Boulud. In Ms. Madison's case, the argument is at least three times stronger if you happen to also be someone who avoids eating animal flesh.

All this means that the recipes in this book are expected to be better than average by either being a selection of the best recipes or average recipes rewritten to enhance their value to the average amateur cook. As an exercise, I compared the grilled vegetable sandwich recipes in this book with a similar one in `...Everyone' and found the newer recipe to be more interesting in that it replaces garlic mayonnaise with chipotle mayonnaise, replaces eggplant with zucchini, and replaces a baguette with tortillas. It also throws in some Anaheim chiles and some pepper jack cheese as options. I also compared the list of asparagus recipes in this book with the list in `...Everyone' and find no overlaps.

On a personal, visceral level, Ms. Madison gets me where it counts by starting off with chapters on `savory pies and gratins' and `vegetable stews and braises', two of my very favorite types of dishes. These subjects should be a sure sign to everyone that this book is not about quick cooking. It is all about adding new `comfort food' dishes to your repertoire. The author compounds her hold on my interest by including lots of recipes with mushrooms and a recipe that combines mushrooms and Brussels sprouts. Yummy! I was surprised to find a ratatouille recipe in this `Supper' book, just as I was surprised to look back and find it missing from `...Everyone'. In her headnotes, Ms. Madison explains that she has actually not made ratatouille for years, being too busy making other things. So, I guess this left her the option to take a fresh approach in this book to a classic comfort food dish. One quick look at the recipe will confirm that this is a dish for a leisurely Sunday afternoon. It includes `Spongy Semolina Crepes', a yeast-risen pancake which takes a few hours to let the batter rise.

The third chapter is `pasta with vegetables' which seems to be a bow to the low carb theme in that the recipes make liberal use of whole wheat pasta mixed liberally with low carb veggies. I gain no end of satisfaction from Ms. Madison's confessing that she is hopeless at making gnocchi, while I have sat at Mario Batali's feet to learn how to put out a half decent potato gnocchi.

The fourth chapter is `crepes and fritters'. This is another low blow to things I like best to make. Does this woman have no mercy! Best of all, these are not your typical Julia Child recipes.

The fifth chapter is `mostly tofu (and some tempeh)', totally understandable as this is a `vegetarian' book and Ms. Madison has written an entire book on tofu. As I have no interest in buying a book on tofu written by a gringo (as opposed to a book by an Indian such as Madhur Jaffrey), this chapter is more than enough to give me ideas on tofu recipes.

The sixth chapter is `eggs for supper', another cheap shot to my favorite dishes. If you are a frittata expert, you may still find interesting stuff in here.

The remaining chapters are `hearty cool-weather suppers', `supper sandwiches', and `basics'. All very sound contributions, especially the sandwich recipes.

The value of the recipes is enhanced by suggestions for accompaniments, both of other dishes, wines, beers, and garnishes. The appendix on pantry items is nice, but redundant if you already own `...Everyone'.

The brightest light from this book comes from the `dozen ideas for making supper good'. Any book that gives me good guidance for living on top of good recipes immediately jumps to the top of the heap for me.
Unlike `Local Flavors', this book is for everyone! Very highly recommended.
... Read more


117. The Bread Builders: Hearth Loaves and Masonry Ovens
by Daniel Wing, Alan Scott
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 1890132055
Catlog: Book (1999-07-01)
Publisher: Chelsea Green Publishing Company
Sales Rank: 24721
Average Customer Review: 4.5 out of 5 stars
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Amazon.com

In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in small towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.

As Laurel Robertson, author of The New Laurel's Kitchen says, "This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all." The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. --Mark A. Hetts ... Read more

Reviews (14)

5-0 out of 5 stars A joy for the serious bread baker amateur, or professional.
I've been a serious amateur bread baker for more than thirty-five years. In that time, I have learned that magnificient bread can be made of the simplest of ingredients. Often, I have found it difficult to convey to friends that wonderful bread is "built" (to use the term in the book's title) upon the subtleties of technique rather than on the complexities of recipes.

Dan Wing and Alan Scott have provided bakers with a wonderful book that teaches these techniques and the principles that contribute to their success.

In addition, they provide detailed information about building that masonry oven I've been dreaming about for years. I think that it will soon become a reality.

Rarely have I felt so appreciative of a new book.

I offer these highly skilled authors my sincere thanks.

5-0 out of 5 stars Amateur Artisan Baker's Bible
This is a great book for the amateur artisan baker and it fulfills its two primary goals admirably. For the artisan baker, it provides the stoichiometry behind baking naturally-leavened bread - allowing one to adapt the basic formula and create new recipes that work! For those of you who, like me, try to recreate that hearth-baked bread flavor and texture in a conventional oven (only to fail), this book provides detailed plans and step-by-step instructions on constructing your own masonry oven! I have many bread cookbooks but this one is a real treasure! Buy it now!

5-0 out of 5 stars Don't hesitate, just build it ...
If you want to know how to make sourdough bread, this is THE book to get. It not only tells you how, but equally importantly (at least for me) why. My sourdough bread has turned from a heavy, unappetising brick, to a loaf that my friends and family are actually enjoying. Even better than the bread, if you want to know how to build a wood-fired oven, then look no further - this book has nearly everything you need. With discussions on fundamental design guidelines, required tools, materials and one set of plans in the book, anyone with a little "handyman" experience should be able to build a robust and reliable oven. But don't expect everything to be laid out in the form of fool-proof instructions - YOU will have to do a bit of work in figuring out what size you want the oven, (dome height, door width, floor height), exactly how things will fit together and how many bricks, how much cement, aggregate, etc. you will need. But for me, doing this was part of the challenge, even if I did spend 6 months reworking my plan a dozen times or so. The only thing I'd change in this book is to add just one example of how you could do a chimney - this caused me considerable torment, although what I've done seems to work just fine. So if you want a wood-fired oven, and are thinking of building one - don't hesitate, just build it ...

2-0 out of 5 stars Missing Plans?
The authors make several references to a set of plans and list of materials that are included with this book but these appear to be missing. I would not try to build a masonry oven with this book but it is a good start.

1-0 out of 5 stars Where's the dough!
I was expecting something more like a SUNSET magazine type presentation...this book is not a "how to" manual on building an oven. In fact, the directions given were so poorly presented that it felt like I needed to hire these guys to do the job. Outlines, guidelines, drawings or anything else one would expect for buildiing a brick oven were completely lacking. The bread portion of the book is well...okay, but it has been better written and done elsewhere. I would pass on this book and keep looking ... Read more


118. Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
by Steven Raichlen, Jim Lambrenos
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 0761120165
Catlog: Book (2002-05-01)
Publisher: Workman Publishing
Sales Rank: 1715
Average Customer Review: 3.8 out of 5 stars
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Amazon.com

Steven Raichlen's Beer-Can Chicken tells everything one should ever need to know about roasting a chicken upright on top of a can of beer. For those who find that premise strange or silly (Raichlen, in fact, thanks his publisher for being "wacky enough" to produce the book), the author describes beer-can chicken as "the perfect bird, crackly crisp, succulent within ... the most flavorful chicken you've ever tasted."

Raichlen's goal is to encourage grillers to have fun and use their imagination, and he presents 74 "offbeat recipes" as starting points. Notable selections include Beer-Can Turkey, which requires a giant 32-ounce can of Foster's to do the job; Welder's Chicken, a stewing hen wrapped in aluminum foil and turned with welder's gloves; Dirty Steaks, cooked right on the coals; and Diabolical Chicken, soaked with spicy French mustard and which Raichlen makes "whenever I'm short on time or fancy ingredients but want to impress the hell out of my guests." There are also recipes for "beerless birds" (Ginger Ale Chicken, Black Cherry Soda Chicken), side dishes, and desserts, as well as info on grilling techniques and equipment.

A chicken straddling a beer can, at the very least, makes a great conversation piece at an outdoor beer bash. Raichlen's most helpful hint? Make sure the beer can is open before putting it on the grill. --Andy Boynton ... Read more

Reviews (5)

5-0 out of 5 stars Easy, quick and great tasting food
I became interested in this book after watching the TV show BBQ Bootcamp on the Food Network (try to watch that show if you can, it will help you understand the logic behind the recipes). Now that I have the book and have tried some of the unusual easy recipes I am more pleased than ever. The Beer Can Chicken alone may be the best chicken I've ever had. It's extra juicy and a little spicier than I would have expected but VERY GOOD.

4-0 out of 5 stars Beer-Can Chicken fun to cook and great to eat.
This is not Steven's best book, but it is a good addition to any serious grill cooks library. Some of the recipes are quite tasty! I'll never put another bird on a rotisserie now that I know how much better they taste when they are cooked on a beer-can. This cooking technique is the secret to the best tasting chicken.

5-0 out of 5 stars Love this book!
As a long-time fan of basic "beer-can chicken", I was intrigued by this book and bought it for my husband. Its terrifically original, with lots of unique recipes and variations on the "beer can chicken" theme. (Including recipes for roasting a turkey on a Foster's can and quail on little bitty cans). If you're looking for new and interesting ways to grill, this is a great book.

1-0 out of 5 stars A little book of very little content
I like the author's Barbecue Bible for its depth and diversity of recipes, but this little book is nowhere near his earlier work. There are a few decent Beer-Can Chicken recipes, though we have seen them before in other grilling books. Then there are some awful variations, like Root Beer Game Hens, and random stuff such as Grilled Prunes. This book is more about the joke of a chicken perched on a can than it is about food you would want to serve to your friends. It's not worth the price.

4-0 out of 5 stars Very good book, but tough to follow up his previous works.
Although this book sounds a little gimicky, it is still packed with many quality recipes. If anyone has used Raichlen's previous books, you know the recipes produce outstanding results - and this book is no different. I've tried about 12 recipes so far and they've all been outstanding. The Coca-Cola can chicken is every bit as good as the title recipe. (In other words, restaurant quality, or better)

The majority of the book is beer can chicken and its derivatives. And there are quite a few variations on the theme, almost enough to make you forget that this is mostly a book about poultry on a can full of some sort of liquid. Don't get me wrong, the resulting dishes are varied and spectacular, running the gamut from true American barbecue to Asian, to Indian, to Middle East, etc. - similar to his Barbecue Bible. However, you'd better like poultry if you buy this book. There are some meat, fish, and vegetable dishes (and dessert), but it's mostly poultry on a can.

One plus that the author mentions, and most people will figure out, is that even though it is mostly poultry on a can recipes you don't need to stop there. There are so many rubs, sauces, and marinade recipes in there, you can really be creative and do whatever you like with them. Throw in some good tips here and there and you've got a great book.

Call it 4-4.5 stars, simply because the author's previous barbecue books are true 5 star books that are hard to live up to. ... Read more


119. Mastering the Art of French Cooking, Volume One
by JULIA CHILD, LOUISETTE BERTHOLLE, SIMONE BECK
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0375413405
Catlog: Book (2001-10-16)
Publisher: Knopf
Sales Rank: 545
Average Customer Review: 4.93 out of 5 stars
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Book Description

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:

• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.
... Read more

Reviews (29)

5-0 out of 5 stars Simply the best!
I have been a subscriber to high-end food magazines for decades, and have an extensive collection of cookbooks. This is the best cook book in print, without exception. I remember when Julia came on the scene when I was a child. It was, no exaggeration.....innovative. She used words we couldn't pronounce, showed us how to make dishes we were unfamiliar with, and showed us techniques that were unheard of to the American public. Almost 40 years later, the American palette has become more sophisticated and the food options available to us seem endless. This book stills holds up as the best. It is the primer for understanding French cooking, and mastering invaluable techniques in the kitchen.

I love good food and enjoy cooking. The problem is, after twenty something years cooking I still have to admit that I have no natural talent or culinary instinct. EVERYTIME I use this book I am successful. Don't let the title of this book intimidate you. This book was written in large part with the novice in mind.

5-0 out of 5 stars Essential reference work for the budding home chef
There are two reasons to buy this book, along with its companion, Mastering the Art... Volume 2.

First, and most important, "Mastering" is an essential reference book on the French style of cooking. Whatever you're trying to make -- from simple things like chicken stock or scalloped potatoes or coq au vin to something that would try the patience of Job -- it's probably here, and with detailed, step-by-step instructions. Whether you follow the recipies literally or devise your own shortcuts, you'll know what's "right" and be able to make your own choices about what to do.

Secondly, it's a breakthrough book and a classic, capturing the state of French cooking and Americans' knowledge (or lack) at a particular point in time. In addition to the step-by-step instructions, the recipies are full of offhand comments about who taught Julia what and on the nature and source of the ingredients.

There are two aspects of these books which make them not for everyone. First, Julia brooks no shortcuts. Even relatively simple dishes can take some time. Second, the instructions are extremely detailed. This can be a virtue, but it can also be frustrating. A recipie can run several pages. This makes it a bit challenging to see the big picture of how the recipie is structured, or to find your place again once you've cleaned your knives and your hands (for the fourth time.)

That having been said, if you like to cook French and you have any interest in the classic recipies prepared the classic way, this book is indispensible.

5-0 out of 5 stars Most Important Cookbook of the Last 50 Years. Period.
Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States.

With Julia Child's celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the authority that gave her the cachet to do these shows in the first place. This book is the foundation of that cachet and the basis of Ms. Child's influence with an entire generation of amateur and professional chefs.

It may also be easy to forget that this book has three authors and not just one. The three began as instructors in a school of French cooking, 'Les Ecole des Trois Gourmandes' operating in Paris in the 1950's. And, it was from their experience with this school that led them to write this book. To be fair, Julia Child originated a majority of the culinary content and contributed almost all of the grunt work with her editors and publisher to get the book published.

The influence of this book cannot be underestimated. It has been written that the style of recipe writing even influenced James Beard, the leading American culinary authority at the time, to change his style of writing in a major cookbook on which he was working when '...French Cooking' was published. Many major American celebrity experts in culinary matters have cited Child and this book as a major influence. Not the least of these is Martha Stewart and Ina Garten. It is interesting that these first to come to mind are not professional chefs, but caterers and teachers of the household cook. Child was not necessarily teaching 'haute cuisine', she was teaching what has been named 'la cuisine Bourgeoise' or the cooking of the housewife and, to some extent, the cooking of the bistro and brasserie, not the one or two or three star restaurant.

The table of contents follows a very familiar and very comfortable outline, with major chapters covering Soups, Sauces, Eggs, Entrees and Luncheon Dishes, Fish, Poultry, Meat, Vegetables, Cold Buffet, and Deserts and Cakes. The table of contents does not itemize every recipe, but it does break topics down so that one can come very close to a type of preparation you wish from the table of contents. One of the very attractive schemas used to organize recipes in this book is to take a general topic such as Roast Chicken and give not one, but many different variations on this basic method. Under Roast Chicken, for example, you see Spit-roasted Chicken, Roast Chicken Basted with Cream, Roast Chicken Steeped with Port Wine, Roast Squab Chickens with Chicken Liver Canapes, Casserole-roasted Chicken with Tarragon and Casserole-roasted Chicken with Bacon. Thus, the book is not only a tutorial of techniques, it is also a work of taxonomy, giving one a picture of the whole range of variations possible to a basic technique.

The book goes far beyond being a simple collection of recipes in many other ways without straying from the culinary material. Unlike books combining regional recipes with anecdotal memoirs, this book is all business. Heading the recipes is a wealth of general knowledge on cooking variables such as weights versus cooking time and conditions. Headnotes also include general techniques on, for example, how to truss a chicken (with drawings) and many deep observations on professional technique. The notes on roasting chicken instructing one to attend to all the senses in watching and listening to the cooking meat in order to obtain the very best results. This may have easily come from the pen of Wolfgang Puck or Mario Batali.

The individual recipe writing is detailed in the extreme, and recipes typically run to two to three times as long as you may see in 'The Joy of Cooking' or 'James Beard's American Cookery'. The recipes are also very 'modular'. A single recipe may actually require the cooking of two or three component preparations. This is not an invention of Julia Child. I believe she has captured here an essential characteristic of French culinary tradition. The most common of these advance preparations is a stock. More complicated examples are to make a potato salad, a dish in itself, as a component to a Salade Nicoise. What Child may have originated, at least to the world of American cookbook writing, is the notion of a Master Recipe, where many different dishes are presented as variations on a basic preparation. This notion has been used and misused for decades.

This book has become so important in its field that it seems almost irreverent to question the quality of the recipes. I can only say that I have prepared several dishes from these pages, and have always produced a tasty dish and learned something new with each experience. While there are other excellent introductions to French Cooking such as Madeline Kamman's 'The New Making of a Chef', one simply cannot go wrong by using this book as ones entree into cooking in general and French cooking in particular.

The more I read other cooking authorities' writing, the more I respect the work of Julia Child and company. Observations on technique that went right over my head two years ago are now revealed as signs of a deep insight into cooking technique.

As large as the book is, the material presented to Knopf in 1961 was actually much larger and the second volume of the book is largely material created for the original writing. To get a reasonably complete picture of French Cookery, do get both volumes at the same time.

A true classic with both simple and advanced techniques. A superb introduction for someone who is just beginning an interest in food.

5-0 out of 5 stars The best French cook book!!
I love to cook and I have bought many cookbooks over the years. This is my favorite french cook book ever!!!!! This should be in everyone's collection. I honestly think it is one of the few cookbooks that are worth the price.

5-0 out of 5 stars A must for every library
I'm delighted to see that Julia's cornerstone book has been re-issued. It is a must. If I were sent to a desert island and allowed to bring only two cookbooks I'd take this and Joy of Cooking. Julia adds not only relatively more sophisticated recipes, but the techniques Joy lacks. Beard's Theory and Practice of Cooking would be third on my list for a new cook.

Begining cooks need not be intimidated by Julia's book. At the time it was written most Americans had no knowledge of French cooking. This was THE book designed to introduce Frence ingredients, recipes and techniques. It still does that with good illustrations and recipes any cook can execute to perfection. Experienced cooks will be delighted with the variety of excellent recipes, many well suited to low carb cooking. This a book that has served me well for over 30 years. ... Read more


120. The Advanced Professional Pastry Chef
by BoFriberg, Bo Friberg
list price: $65.00
our price: $40.95
(price subject to change: see help)
Asin: 0471359262
Catlog: Book (2003-02-21)
Publisher: Wiley
Sales Rank: 8040
Average Customer Review: 5 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan

Book Description

Up-to-date, advanced techniques for the professional pastry chef and serious home baker
The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life.
Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work.
... Read more

Reviews (4)

5-0 out of 5 stars Praise for Bo Frieberg
This is an amazing book full of color pictures of many of the itmes to be made. However, I do advise you, that this is not a book for beginners. I came to realise this after attempting the Chestnut Puzzle Cake. I knew it was going to be a tough task to accomplish, so I tried it with boxed cake mixes, and frosting from a tub at first. ( No one knew the difference). The instructions are worded so that anybody can make the recipes, and some have illustrations to aide in the task. They are time consuming, but the extra effort is worth it in the end. If you plan on purchasing, and making the recipes, I reccomend taking a picture of it before you consume.

5-0 out of 5 stars SUPER Book...ONLY book you will need!
This book is a MUST!!It has TONS of information on chocolate, pies, cake..etc. Was impressed with the simplicity of the directions and the process of making the recipes. I know alot though about pastry, so if you dont know alot, you will learn!!!

5-0 out of 5 stars Everything you need to know about baking is in this book.
The pictures are very detailed and it shows many variations on several of the popular desserts. It even tells you about presentation. With hundreds of recipes to choose from, this book is a must for any baker, whether you are a student, or work in a bakery or in a restaurant.

5-0 out of 5 stars I love the details in this wonderful baking book
I am a student studying to become a professional pastry chef. This book has great details and pictures of every advance cake and pastry you can think of. I just took the Certification test for baking, and have decided to purchase the Study Guide for Baking: Key Review Questions and Answers with Explanations to help me pass. I also bought the Study Guide for Advanced Baking. These books have very similar questions to what's in class and on the test. I highly recommend it to every student and professional whom want to become certified. ... Read more


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