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121. Vegetarian Cooking for Everyone
$55.00 $42.50
122. Essentials of Food Safety and
$22.05 $14.88 list($35.00)
123. Weber's Art of the Grill: Recipes
$21.00 $17.95 list($35.00)
124. Lidia's Family Table
$10.46 $7.49 list($13.95)
125. Comfort Me with Apples: More Adventures
126. The New Professional Chef (TM)
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127. What's to Eat?The Milk-Free, Egg-Free,
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128. A Man, a Can, a Plan : 50 Tasty
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129. Eating for Ibs: 175 Delicious,
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130. Baking and Pastry : Mastering
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131. Michael Broadbent's Vintage Wine
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132. The Ultimate Weight Solution Cookbook:
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133. Travels with Barley: A Journey
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134. Barefoot Contessa Family Style:
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135. The World of Culinary Supervision,
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136. New Food of Life: Ancient Persian
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137. Vegetarian Times Complete Cookbook
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138. John Ash: Cooking One on One :
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139. Rachael Ray's 30-Minute Meals,
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140. The Freezer Cooking Manual from

121. Vegetarian Cooking for Everyone
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0767900146
Catlog: Book (1997-10-01)
Publisher: Broadway
Sales Rank: 720
Average Customer Review: 4.6 out of 5 stars
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The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts. ... Read more

Reviews (103)

5-0 out of 5 stars My new favorite cookbook
I've read all 83 (whew!) of the reviews here so far and find it quite interesting that only a handful of them are negative. That so many people clearly love this cookbook only confirms my own impression. I've made dozens of recipes from this book and now trust it so completely that I will make special company dishes without having tested them first - and this is the only cookbook I have that gets that honor. The roasted eggplant lasagna with garlic bechamel is sublime, the carrots braised in honey, butter and fresh thyme is a delicious new twist, the sweets in back will delight your taste buds, and the vegetable section is well organized by ingredient. The recipes range from very simple to more complicated, but no recipe is too intimidating, no matter what your cooking experience.

The food in this book has led me more towards becoming a vegetarian than any of the other vegetarian cookbooks I've ever had. No dish I have made from it has turned out bad. I find Madison's approach to cooking refreshing, really allowing the flavors of the foods to take center stage, instead of relying on long ingredient lists, complicated sauce-ery, or other gimicks to do what the ingredients ought to be able to do alone. Yet none of the dishes sacrifice flavor.

I bought this book in paperback three years ago and have used it so much, the spine is cracking badly. Just go ahead and buy it in hardcover - you won't be sorry. I've recommended it to friends who enjoy cooking and cookbooks as much as I do. None of us are vegetarians. But without fail, all of them have come to love this cookbook, and most of them are pretty sophisticated cooks.

Unless you are a culinary cynic or have rigid opinions about cooking and food, I don't think you can go wrong with Vegetarian Cooking for Everyone. It's a real winner.

5-0 out of 5 stars extremely informative plus tasty recipes!
i recently bought this book after reading the 30 plus reviews about it on this page. i knew that there would be no nutritional info, and the layout would be weird. so, i was fully prepared not to buy it. instead i fell in love with it. i think someone called it the vegetarian joy of cooking and i have to agree. it gives basic information like how to use a knife, etc., then onto appetizers, soups, salads... she also includes recipes for tofu and tempeh and tips on how to use marinades for both. some of the recipes are basic, but many have tantalizing flavor combinations that i find unique and refreshing. what i really like about this cookbook is that the ingredients are easy to find in a good supermarket or natural foods store, or better yet, farmer s market. this cookbook can't be THE cookbook for everyone, but it certainly is for me.

5-0 out of 5 stars So simple to use!
This book contains a ton of helpful hints and suggestions. I love it for side dishes.

5-0 out of 5 stars Great book for everyone
This is a great book. There is information on many ingredients you dont see in most cookbooks and lots of good tips. You dont have to be a vegetarian to own this cookbook (I'm not). Everyone needs side dishes! Although there are many things in this book that would do just fine as a main course.

5-0 out of 5 stars The Ultimate Cooking Resource
I am not a vegetarian, far from it in fact. So why is it that I use this cookbook more than any other?

Simply put, because it has all the information I've needed as a rookie chef. It has comprehensive details on the huge variety of vegetables, fruits, grains, and beans/legumes available; everything from their history to their appearance, as well as which flavorings best complement them. Attractive hand drawings illustrate the process of preparation in the case of "tricky" foods, such as artichokes.

The recipes are fantastic! Meat and bread is easy to make tasty; vegetables, fruits, and plain grains take some culinary knowledge. All of the recipes I've tried are simple in ingredients and preparation, tasty, AND light in the stomach.

Best of all is her attitude. Unlike some vegetarian authors who follow their diets for dogmatic reasons, she simply eats and makes what tastes good to her. That's why some recipes include butter as an ingredient, and her emphasis on local produce above the "organic" produce that's supposedly so much better.

Based on my experience, this is the single most important cookbook for a budding culinary expert. You will not be disappointed!! ... Read more

122. Essentials of Food Safety and Sanitation (4th Edition)
by David R. McSwane, Richard Linton, FMI FMI, Nancy R. Rue
list price: $55.00
our price: $55.00
(price subject to change: see help)
Asin: 0131196596
Catlog: Book (2004-07-19)
Publisher: Prentice Hall
Sales Rank: 167601
Average Customer Review: 5.0 out of 5 stars
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Reviews (4)

5-0 out of 5 stars Essential of Food Safety & Sanitation
I am using your textbook for a class I teach for the Oklahoma City/County Health Department.I Love It!The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.

Your book has made my job so easy and so much fun!Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years.In the past, they have just challenged the test every three years, because they thought the class was too boring. (and theyknew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.

5-0 out of 5 stars Meets the training needs for Food Handlers
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W.

Also recommended for the Food Safety Trainer: "Keyword Index: 1999 FDA Model Food Code"

5-0 out of 5 stars An excellent food safety training resource
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access toa lot of training materials, but "Essentials" is the one I referto the most for current, reliable information.

5-0 out of 5 stars Study Guide Available to accompany Essentials Textbook
I wanted to make your users aware of the fact that a Study Guide has been developed to accompany Essentials of Food Safety and Sanitation.There are a growing number of states in America that require retail food managers intheir state to be certified in food safety. In many instances,certification is based on the ability to pass a nationally recognized foodprotection manager certification examination.Many people who are seekingcertification desire to have some training in food safety before sittingfor the certification exam.However, these people do not always live inareas where such training is readily available.This is why the authors ofEssentials of Food Safety and Sanitation developed the Study Guide toaccompany the book.The Study Guide is published by Prentice Hall, and itsISBN is 0-13-532144-1. ... Read more

123. Weber's Art of the Grill: Recipes for Outdoor Living
by Jamie Purviance, Tim Turner, Mike Kempster
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0811824195
Catlog: Book (1999-03-01)
Publisher: Chronicle Books
Sales Rank: 2912
Average Customer Review: 4.7 out of 5 stars
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Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's Art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill.

We start with the essentials, the differences between direct and indirect cooking, and move right into those basic sauces that give grilled foods the piquancy we so adore: Honey-Ginger Peach Sauce, Dijon Wine Sauce, Hot Pepper Vinegar Sauce, Weber's Tangy Barbecue Sauce. Then there's a menu planner. The Wine Country Lunch, for example, includes Grilled Tuna Niçoise, Butterflied Chicken Under Bricks, and Grilled Peaches with Fresh Cherry Sauce. Business Casual includes Caponata Bruschetta, Smoky Lobster Tails and Corn on the Cob, and S'Mores All Grown Up.

The chapters break out as Starters, Meats, Chicken and Poultry, Fish and Seafood, Vegetable Main Dishes, Sides and Salads, and Desserts--all of it based on grilled foods of one kind (the grilled bread of Bruschetta) or another (the grilled butternut squash of Grilled Butternut Squash and Ginger Soup with Spiced Peanuts). This is not a snooty, party-food book loaded with recipes you'll never want to try--not with the likes of Prime Rib with Texas Dry Rub or Moroccan Butterflied Leg of Lamb tucked between the book's covers. Author Jamie Purviance's central theme through all the recipes is to make it easy to get that terrific grilled flavor on the table. He knows that given just a little exposure to working with a grill--and admittedly, there is a little bit of a learning curve to get to the comfort zone--any cook who likes to eat great-tasting food will keep coming back.

With Weber's Art of the Grill in hand, you may find yourself outside in the middle of winter firing up the grill to bring those midsummer flavors on home. And who could blame you? --Schuyler Ingle ... Read more

Reviews (30)

5-0 out of 5 stars Wonderful, wonderful food
Who is Jamie Purviance? I never heard of him until I bought this book, but now I want all his recipes! I disagree with an earlier reviewer who said these recipes are only for gas grills; I have a charcoal grill and have made several dishes very successfully.

In fact, I made the Tandoori Chicken for dinner the other night. My husband and I were enthralled--it was absolutely delicious, and not a whole lot of work. I mixed up the marinade in the morning and let the chicken marinate in the fridge all day, and then took it out just before I fired up the grill. By the time the coals were ready, I had scraped the marinade off the chicken pieces, so all I had to do was throw them on the grill. I cooked them low and slow, over indirect heat, and they came out wonderfully fragrant, with a slightly smoky flavor from the charcoal. Mmmmm . . .

I plan to make this again for our next party, using chicken drumsticks. (Because they are easy to carry around and eat without utensils, they are great party food!) I know my guests will beg for the recipe--it really is scrumptious!

5-0 out of 5 stars Barbeque Lovers Must Own This Book
Weber's Art of the Grill is a must for cooks who enjoy barbequeing. The book is easy to follow, the recipes utilize fresh, quality ingredients, and the pictures are outstanding-you know exactly how your creation should look. Mouth-watering recipes are included for beef, poultry, fish, vegetable side dishes, vegetarian entrees, and desserts. Unique and absolutely delicious recipes are also included for sauces to serve with the entrees. A wine and/or beer selection is included at the end of each main course recipe. This book is worth every penny-it's hardcover and the pages are thick, not flimsy, the color photos throughout are enticing, and the recipes are easy to make, yet incredibly delicious. You'll feel like a gourmet cook. I've owned the book since December and use it weekly, and now I can't imagine not owning it. It is, by far, the definitive in barbeque cookbooks.

I'd also like to add that if you're a serious barbeque chef Weber Grills are the best. There's no comparison.

5-0 out of 5 stars Become one with the grill...
I sent this book as a gift to my best friend of over 20 years and he loves it. I've always been the "BBQ King" among my friends and amaze people with my marinades and cooking techniques, but not I have compettition!
My best friend has embraced this amazing book and now it getting praise from my true believers! His mediocre skills have so jumped up in skill that I've had to buy this book for myself in sheer defense.
Very easy to use, great recipes and super tips on being a better BBQ'er. One of the best books on the market and certainly the most complete whter you are a charcoal or gas man.
Amaze and astound yur friends and family under the directionss of this book, truly the art of the grill.

5-0 out of 5 stars Creative bbq you can be PROUD of.
The Art of the Grill is a top notch cookbook. Finally, a bbq cookbook that is not only filled with great food, but one that leaves the chef feeling like a true culinary wizard. It is truely rewarding to create a meal entirely from scratch and have it turn out professional grade. The recipes are easy to understand and well laid out for organized grilling. The time and temperature settings are precise and prepare the food flawlessly. Get grilling and find out how much your family loves a great backyard chef!!

4-0 out of 5 stars It really is the ART of the grill
I purchased Weber's Art of the Grill at the same time as Weber's Big Book of Grilling. I feel that with this book they went for a more upscale level of grilling which is fine. I would recommend this book to anyone new to grilling or an old pro. It is well layed out and the pictures are of high quality. As in the other Weber cookbooks, the format is easy to use and well thought out. If you are looking for a more "beginner" Weber grilling book check out Weber's Big Book of Grilling, you can't go wrong with it. I was glad I purchased both. ... Read more

124. Lidia's Family Table
list price: $35.00
our price: $21.00
(price subject to change: see help)
Asin: 1400040353
Catlog: Book (2004-11-23)
Publisher: Knopf
Sales Rank: 147
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125. Comfort Me with Apples: More Adventures at the Table
list price: $13.95
our price: $10.46
(price subject to change: see help)
Asin: 0375758739
Catlog: Book (2002-04-09)
Publisher: Random House Trade Paperbacks
Sales Rank: 10182
Average Customer Review: 4.04 out of 5 stars
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Book Description

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Throughout it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes, while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend. ... Read more

Reviews (71)

5-0 out of 5 stars Amazing honesty, incredible book
It seems to me that if you're going to write a memoir, you need to be prepared to offer your readers a "warts and all" account instead of whitewashing your life. Ruth Reichl does that here -- obviously a lot of people were upset by her revelations of extramarital affairs (and don't forget, her first husband played around even more than she did), but she is honest with her readers, and I admire that.

I was a big fan of Reichl's first volume of memoirs, TENDER AT THE BONE, and this continuation of her story captivated me from start to finish with its beautifully written accounts of great meals, wonderful chefs (including Hollywood star Danny Kaye), and Reichl's personal ups and downs. I loved the chapters set in exotic locales like China, Thailand and Spain, as well as the stories about Wolfgang Puck and Alice Waters. The story ends with Reichl's pregnancy as she is living in L.A. and working as the restaurant critic for the Los Angeles Times. Obviously much has happened since then, including her stints as a reviewer for the New York Times and her current position as editor of Gourmet magazine. That leads me to hope that there will be a third volume of memoirs before too long -- I can't wait!

5-0 out of 5 stars Delicious
Thank goodness the waiter slipped coffee into my decaf. Yes, I was up all night, but it gave me time to read "Comfort Me With Apples" in one huge, delicious sitting. If you read and liked Ruth Reichl's previous memoir, "Tender at the Bone," then run out and get this one--it's better. And if you haven't read Tender at the Bone, then get this anyway, or just make your life better and get both.

I'd initially shied away from reading this book because sophomore efforts are rarely as good as the originals, because the first few pages, when I scanned them, looked awfully dreary (all those Berkeley folks giving Reichl a very hard and preachy time of it, complaining that her new job as a restaurant reviewer means selling out), and because of some negative reviews on Amazon. Now that I've reread those reviews, I'm surprised--some people seem to have read such a different book than I did.

But I just figured out what the problem must be. Reichl is a devoted foodie and food writer, but she is also an eloquent and moving memoirist. If you've come to her work looking for insight only about food, go elsewhere (I suggest Jeffrey Steingarten's The Man Who Ate Everything, or AJ Liebling's Between Meals). But if your interested in lives--women's lives especially--and how they intertwine with careers and passions (Reichl's passion being for food among other things), get this. Reichl is definitely and consciously writing in the tradition of MFK Fisher, who used food as a prism to write about a thousand other things.

Reichl's chief story line is about her career as a restaurant critic and a reporter on the scene of the great revolution in Californian (and hence American) cuisine. Contrary to one reviewer, I didn't think she's telling this story to show off; her insights about Alice Waters, Wolfgang Puck, Fisher, and others are worthwhile and fascinating. Her subplot is her personal life--divorce and remarriage, the death of her father, the adoption and loss of one child and the birth of another. In the hands of another writer these personal details might be mawkish or dreary; I found them wonderfully engrossing.

Of course there are problems with the book. I agreed with many others that tales of trips to China, Thailand, and Barcelona at times seemed more like magazine articles than a coherent part of a memoir. Unlike others, I didn't like the recipes at the end of each chapter; I found it intrusive to go from an emotionally wrenching description of the end of an affair, for example, into chirpee cookbookese ("count on a pound of asparagus per person. Buy the fattest stalks you can . . . ") The memoir parts of the book could have been slightly more self-reflective; Reichl needn't show regret she doesn't feel for the affairs she had during her marriage, but it would seem natural to acknowledge them as something the merest bit more troublesome than the decision about which main course to choose at La Tour d'Argent. Nevertheless, the book overall was wonderful, warm, lusty, passionate, filling, generous, and evocative. I recommend it highly to anyone with an interest in food, life, or love.

3-0 out of 5 stars Disappointed
I was SO disappointed-- this woman, for all her publishing credits, does not write well about food! All those descriptions of how cheese and foie gras "explode" in her mouth (as if to emphasize that the author is a "sensualist", sensualist with a capital S-- yeah, we get it, especially after she describes how she passionately falls in and out of affairs...) By the last hundred or so pages I was skipping over all the meal descriptions because I knew what was coming: first, surprise; then, the feeling of something exploding in your mouth; then, either a fight or a love interlude...

I was also wondering whether, in the food publishing world, it is considered OK to sleep with your editor--? And she was getting really plummy assignments from him. This DID bother me...

Oh well, at least she was honest. I hope the editor was apprised that his role in her career was going to be laid out for all to see in the pages of her "memoir"...

5-0 out of 5 stars Reichl imparts hope and inspiration
This book is beautifully written. The honesty with which Reichl shares the joys and pains of her early professional career, and her ongoing exploration of food and of herself, will offer comfort, hope and inspiration to any reader, regardless of their understanding or passion for food. This is a book that reaches beyond the kitchens' of "foodies" and into all of our lives to offer us an outlet to contemplate the place of confusion, pain, and longing that so often co-exist along side happiness, excitement and fulfillment. Through Reichl's writing, readers are offered an example of how to look inwards at ourselves, and outward at the world, with compassion.

1-0 out of 5 stars Well, at least she cooks
Tender at the Bone was a good book. Comfort Me with Apples was not. I finished Bone wanting more, and finished Apples wishing I'd stopped after one course. ... Read more

126. The New Professional Chef (TM)
by Mary Deirdre Donovan, Culinary Institute of America (c), Culinary Institute of America
list price: $64.95
(price subject to change: see help)
Asin: 0471286796
Catlog: Book (1995-11-07)
Publisher: Van Nostrand Reinhold
Sales Rank: 48849
Average Customer Review: 4.21 out of 5 stars
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Produced by the Culinary Institute of America as a textbook for chefs-to-be, The New Professional Chef, Sixth Edition, is a book for all who love to cook, as well as students of the craft. It's a cooking school between covers, a teaching and reference work of extraordinary breadth.

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

Reviews (24)

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

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

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

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

Great for the serious cooking enthusiast!

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

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

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

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

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

127. What's to Eat?The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
by Linda Marienhoff Coss
list price: $16.95
our price: $14.41
(price subject to change: see help)
Asin: 0970278500
Catlog: Book (2000-12-11)
Publisher: Plumtree Pr
Sales Rank: 19275
Average Customer Review: 4.87 out of 5 stars
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Book Description

Are you frustrated and overwhelmed by the task of preparing meals that are free of milk products, eggs, and nuts?Are you tired of trying "special diet" recipes that either do not work or are terribly unappealing?If so, this book is for you.

At last, here is an easy-to-use, comprehensive cookbook for those who must eliminate dairy products, eggs, and nuts from their diet. "What’s to Eat?The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" is packed with over 145 original kitchen-tested recipes for everything from soups and salads to main courses, side dishes, breakfast foods, and a wide range of baked goods.You’ll also find complete menus, a guide to help you determine if an ingredient is "safe" to use, and a glossary of cooking terms used.And, as an added bonus, all of 45 of the baked goods recipes in this book are completely cholesteral-free – and "pareve" for those who keep Kosher – as well!

"Milk-, egg-, and nut-free recipes don’t have to be dull or strange," says author Linda Coss, and she proves it with this collection of recipes that are so tempting, you might forget they’re "allergy free."Here are recipes that can be enjoyed by everyone, whether they suffer from food allergies or not.These recipes are irresistibly good – the entire family will enjoy them, and guests will not believe they’re being served "special diet" foods.For those who don’t want to feel "restricted" by a restricted diet, "What’s to Eat?" helps simplify the difficult task of managing multiple food allergies. ... Read more

Reviews (23)

5-0 out of 5 stars Super!
If you or your child(ren) have food allergies, you MUST have this cookbook! When we realized my daughter (at the time, 13 months old) was allergic to dairy and eggs it was difficult to get used to the idea of having to cook without dairy products especially. Ms. Coss' book has many recipes that are delicious and healthy as well. My biggest concern was to be able to provide meals which were healthy and nutritionally sound and many of the recipes in this book are just that. My child, now 18 months old is growing beautifully being fed many meals via recipes from this cookbook. It is easy to follow, and once you do your preliminary "major grocery-shopping" trip to get a lot of the spices and basic ingredients, you can really make almost anything at any time. Cooking allergy free has actually become enjoyable for me as so many of the recipes from this book seem to have become classics in our house. Everyone loves them and it makes me feel good to be able to provide my child with foods from this book that bring us all a sense of normalcy.

5-0 out of 5 stars THANK GOD FOR THIS COOKBOOK!
Never in my life have I been so worried or desperate. My son has 8 food allergies!! The poor thing has been eating ONLY potato chips, turkey and Cheerios for the last year! Linda Coss's cookbook is amazing. She's done all the hard work, she's figured out all the substitutions, she's researched all the ingredients. I never knew my son could eat such a variety of food. The waffles are FABULOUS, the only difference is that I make them with rice milk. Now my son eats REAL breakfast food, has oatmeal cookies to share with his Dad and I have an overwhelming sense of relief. Linda Coss is a Mom of two boys with food allergies. She's been through everything all us rookies are going through now. You can tell each recipe was created and modified with love. :-)
I have looked at other "allergy" cookbooks, and none compare. Her recipes are so DELICIOUS and EASY.
Yes, THANK GOD for this cookbook. I feel as if our lives are somewhat normal now. Thank you Linda!

5-0 out of 5 stars Simply the BEST allergy cookbook
My son will be 6 years old this summer. His severe milk/egg/nut allergies started when he was 4 mos old. Over the time I bought all of the available allergy cookbooks, and cooked some pretty strange things. I was desperate to make my son a birthday cake, and for years I had to excuse myself and give him either Jello (he hates) or try to make cakes from mixes and cakes made from other cookbooks. The results were always bad, and the look in my son's eyes made me cry. And then one day I found this book. I ordered it, but was not too excited, I did not expect too much. And then for his birthday I decided to make "Orange Chocolate Marble Layer Cake". The cake came out great, and when I was walking into the room full of guests with this beautiful cake with candles, my son was jumping high in the air and screaming: "Look this is my cake! This is MY birthday cake!" I was literally crying and thanking Linda for this wonderful moment. The cake tasted great, there was NONE left after the party! People with "normal" children were asking me for the recipe, could not believe that it was made with no eggs.
And from that moment I made almost all of the cakes, cookies, PANCAKES, CHOCOLATE MOUSSE and other dishes and all of them were a success in my house and with my guests. I bought extra copies of this cookbook and gave them as presents to my friends - that is what I think of this book. If you have a child with those allergies you simply must have it. And, finally, make him a real birthday cake!

5-0 out of 5 stars Delicious recipes
My daughter is 2 and allergic to peanuts, milk, eggs, and sesame seeds. We have a difficult time finding interesting foods for her to eat along with items the rest of the family can enjoy. The recipes in this book are great! I've made a few dishes for parties and everyone asks me for the recipes. This book also has a great recipe for a Chocolate Birthday Cake. We are very limited in what she can have in the sweets area so this is a welcome treat for her, and others love it also. It's been a life saver!

5-0 out of 5 stars kids with multiple allergies
This book has been a great help to me ever since my 2 yr. old daughter was diagnosed with egg, milk, and peanut allergies one year ago. The recipes are so tasty that even the non-allergic in our household love them (and don't even realize I'm cooking "special foods"). Most of them are really simple to put together (I'm no master chef) and many of them use the same ingredients so once you've gone through the book and bought the ingredients you see appearing most often, you're set. My daugter is also allergic to soy. However, I just substitute corn oil where the book calls for vegetable oil and rice milk where it calls for soy milk and the recipes taste great! ... Read more

128. A Man, a Can, a Plan : 50 Tasty Meals You Can Nuke in No Time
by David Joachim
list price: $15.95
our price: $11.16
(price subject to change: see help)
Asin: 1579546072
Catlog: Book (2002-06-17)
Publisher: Rodale Books
Sales Rank: 2958
Average Customer Review: 3.45 out of 5 stars
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Book Description

Step-by-Step Recipes!

'50s-Style Creamed Chicken

How to make it: Cook the onion in the oil in a large skillet over medium heat, until tender. Dump in the chicken and stir. Cook for 1 minute. Stir in the soup and mushrooms. Simmer for 10 minutes. Stir in the sour cream over low heat. Heat through and serve over the cooked noodles. Makes 6 servings. Per serving: 354 calories, 5 g fat (12% of calories), 1 g saturated fat, 22 g protein, 54 g carbohydrates, 5 g fiber, 599 mg sodium. When it's not just you and the TV ... top with chopped fresh parsley.

10-oz can chunk chicken breast, drained and flaked
11-oz can reduced-fat cream of mushroom soup
6-oz can sliced mushrooms, drained
12-oz bag "no yolk" egg noodles, cooked according to the package directions
Also: 1/2 cup chopped onion, 2 tsp olive oil, 1 cup fat-free sour cream

Book Facts

Serving Size: 50 recipes
Main ingredients per recipe: About 5
Avg. prep time per recipe: 30 min.
Breakfasts: 4
Sandwiches: 8
Munchies: 9
Dinners: 25
Desserts: 4
Special cooking and nutrition tips: 15
Easy-to-clean pages: 43
... Read more

Reviews (20)

4-0 out of 5 stars Tasty recipes, less-than-ideal layout
My purpose in considering this book was a hunt for recipes that were fairly simple to make, not too unhealthy, and would please four boys of various ages. The book itself is pretty enough (shiny pages!), and it's certainly entertaining to read, but the layout of the recipes is confusing to anyone trying to get all of the ingredients together; it's too easy to miss the "other ingredients" in small print at the corner of the photo. (Since I input all recipes into a computer program, this didn't affect me too much, but book-on-counter cooks be warned.)

On the other hand, EVERY recipe I've tried has been a wild success with my family -- the 2-year-old, 5-year-old, 13-year-old, and husband ALL liked them. Woo hoo!!

Considering that there are only 50 recipes and MOST people aren't going to use more than two thirds of those, the price is a little high. On the other hand, how much are new, popular, tasty, easy, health-conscious family-friendly recipes really worth? Recommendation: get it from the library first, to see if it is "for you." I will definitely be giving copies as gifts.

5-0 out of 5 stars Simple Meals in Minutes
I love this book! The recipes are good, wholesome, and easy to prepare. I especially liked the feature that shows you via pictures what canned goods or other ingredients are needed to create your "gourmet delight." I've tried over 1/2 of the recipes in here and not one is bad or hard to prepare. Being that they are simple with few ingredients, you can embellish them to your liking by substituting ingredients or changing quantities, and such. A nice basic cookbook for those who hate to cook, are cooking for 1 or 2 people, or are just learning how to cope in the kitchen. The desserts are great and you'll be cooking like Emeril in no time!!!!! I look forward to more books like this.

4-0 out of 5 stars hysterical, great and CAN DO
when i first saw this book, over a year ago, i thought it was hysterical. now, one year later, i bought the book to help me do research. be forewarned the recipes are geared towards men, but anyone can use this cookbook. it's especially good for bachelors, bachelorettes, college students, or people who don't have a lot of groceries in their pantry and don't know what to do. i for one do not keep a lot of fresh veggies around because they simply go to waste before i can use it for dinner. therefore i have canned veggies. oh, it is cheaper to by it on amazon at $11.+ than at the bookstore. the bookstore came out to $17.+ where as amazon just came in at $15.+

4-0 out of 5 stars A good start to expanding your cooking vocabulary
As a college student without too much time, resources, or experience cooking, I started getting sick of the same old plates of pasta and hamburger helper meals. A friend of mine lent this to me and although some of the meals I tried are not too good, there are a bunch that really do taste great. Plus, it really helped me start out cooking more 'real' things for myself and it is very simple. It gave me a few ideas of my own and helped me expand into more advanced meal preparations. This book is great for the lazy, inexperienced college student.

2-0 out of 5 stars This is barely a cookbook
If you truly have trouble putting the most basic meals together, then this book is fine. But don't expect anything terribly appealing. Most of the recipes look gross, and they're so unhealthy that I wouldn't eat them more than very occasionally. If that doesn't bother you, then give it a shot. You'll find recipes similar to what you'd find on the back of a soup can, and they're very easy to make, but I'm not sure you can call it cooking. It's more like directions for heating things up, with a few extra steps so you can tell your friends you made it yourself. If you want to learn how to cook, try a different book, such as "Help! My Apartment Has a Kitchen". ... Read more

129. Eating for Ibs: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy
by Heather Van Vorous
list price: $16.95
our price: $11.86
(price subject to change: see help)
Asin: 1569246009
Catlog: Book (2000-10-30)
Publisher: Marlowe & Company
Sales Rank: 5231
Average Customer Review: 4.68 out of 5 stars
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Book Description

If you are one of the millions of people suffering from IBS, immediate help is finally at hand. Contrary to what many believe, eating for IBS does not mean deprivation, never going to restaurants, boring food, or a limited and therefore unhealthy diet. It does mean learning to eat safely by realizing how different foods physically affect the GI tract, and how these foods can prevent or trigger IBS. For example:

* There are two kinds of soothes the colon but the other can cause severe attacks

* Dairy is a common trigger...even in people who are not lactose intolerant

* Peppermint, chamomile, and fennel can prevent attacks better than some prescription drugs

* Bland foods are not automatically safe foods

In Eating for IBS, Heather Van Vorous, who has suffered from IBS for over 20 years and gradually learned to control her symptoms through dietary modifications, offers sympathetic suggestions tailored specifically to the needs of IBS sufferers that are based on first-hand experience as well as nutritional research. She provides a comprehensive overview of IBS, explicit eating and cooking strategies, travel and restaurant advice, daily menus, supermarket ideas, and 175 gourmet recipes. IBS sufferers will be thrilled to discover that they can enjoy traditional homestyle cooking, ethnic foods, rich desserts, snacks, and party foods—and don’t have to cook unusual or special meals for themselves while their families follow a "normal" diet. Eating for IBS will forever revolutionize the way people with IBS eat—and live. ... Read more

Reviews (84)

5-0 out of 5 stars I have my life back!
Thanks to "Eating For IBS", I am once again a normal person. As soon as I began using her eating strategy, a miracle transpired - my IBS symptoms disappeared entirely! Now her easy orange miso avocado & cucumber salad has become a favorite along with her cinnamon zucchini bread and many other tasty dishes. Her international "ethnic" cuisine assures great variety and zest. Heather's book is intelligently written in easy to understand language and very informative. She has created a simple yet comprehensive guide on how to eat absolutely delicious meals that actually stabilized my colon immediately. Her strategy of substituting safe foods for "trigger" foods makes sense and really works. I finally understand how my vegetarian diet of fresh fruits, vegetables and whole wheat were causing attacks. I was also consuming more than two entire packages of FiProFlax fiber a week (...) to control my IBS without much success because it is insoluble fiber! Doctors never told me that there were two kinds of fiber and that I needed to eat the soluble kind. But because Heather makes this very clear distinction, I have my life back. I highly recommend her book!

5-0 out of 5 stars Best treatment against IBS
I'm one of the many persons whose life was changed by reading Heather's book on Eating for IBS.

I've been following the book's recipes and tips for 6 months now and feel I have regained control over my health and my body. I have also rediscovered the joys of cooking and eating because it is the first time in twenty years I can eat food that will not leave me with the sad feeling that I've eaten the wrong thing again.

I've got several books on IBS and constantly scan the Web for novelties but on top of the delicious recipes it contains, this book also provides the most comprehensive list of trigger foods, alternative ingredients, and solutions I've seen so far. It has opened my eyes about the dangers of several foods, namely egg yolks, fructose, and insoluble fiber. I have also followed links to some recommended products from other companies, peppermint capsules and hypnotherapy CDs, and these have had a great effect as well.

So Heather has changed my life, really, and I thank her from the bottom of my heart.

5-0 out of 5 stars Counterinuitive -- but brilliant
In these days of low-carb mania, it's a real mind-bender to consider that red meat, butter, whole eggs, raw veggies and whole wheat bread might be bad for you -- and that white rice, white bread, and white pasta might actually be good. But for IBS sufferers (at least those like me, with diarrhea-predominant symptoms and lots of gas/bloating) this can indeed be the case. Following Heather's basic strategies has provided wonderful relief in a matter of days -- after months of invasive tests, ineffective medications, and futile advice from docs. Her explanation of the differing effects of soluble and insoluble fiber on IBS sufferers is the key to this diet, and many will find that they can add back "forbidden" foods to some degree after getting their gut stabilized. Who would have thought that eating things in a specific order (like eating the starch before the salad!) could actually have an effect on gut spasms? But for me, that's exactly the case.

The author's sage advice about various fiber supplements and their individual characteristics would be worth the purchase price. (Reviewers who complained that her diet doesn't work for IBS with constipation must not be following her advice about incorporating fiber supplements; I don't see how they could possibly remain blocked up under the regime she outlines.) On top of that, the recipes are great. I love food and cooking and had despaired of ever having fun in the kitchen again -- always worried that what I was putting in my mouth was going to cause great suffering an hour or two later. Playing around with Heather's recipes has brought back the old thrill, and it's stuff the whole family can eat without suspecting it's some kind of special diet. The book is also packed with many interesting and tasty items you'd enjoy serving to guests.

If you're wondering about whether all these reviews can possibly be "for real," or if this is just some stupid and possibly dangerous fad diet -- take the chance and buy this book. The recommendations are healthful, the diet's not going to hurt you, and you have nothing to lose except the hours of suffering currently caused by your IBS.

5-0 out of 5 stars The best writer on IBS today
Heather Van Vorous writes the most comprehensive and accessible guides to managing IBS, and understanding the causes of IBS, available today. Eating for IBS and The First Year-IBS are not just life savers, they are quality of life savers.

3-0 out of 5 stars Not for plain eaters or for IBD sufferers
I purchased this book because I have recently been diagnosed with ulcerative colitis, an Irritable Bowel Disease (IBD) and this book claims to be good for IBD as well as IBS sufferers. I found originally found out about this book from this website

This book is full of gourmet-style recipes. The recipes call for ingredients that are no longer exotic, since they can be found in larger grocery stores (even in places like Alaska), but are still fairly expensive.

Also, while this book claims to cater to IBD as well as IBS sufferers, don't be fooled. The recipes in this book contain far too much fat, spices and insoluable fiber to be appropriate for IBD sufferers.

Still, these recipes are lower in fat compared to traditional recipes. While many are gourmet-style recipes that look like they will take every bowl and pot in your kitchen to create, they do look tasty. So, if you have IBS, and are looking for variety without aggravating your condition... and you really like your kitchen, I have no reservations recommending this book.

But, if you have IBD, be cautious about this book. You will most likely find that there are unacceptable ingredients and preparation methods in the recipes, unless you have a very mild form of the disease or are in remission. ... Read more

130. Baking and Pastry : Mastering the Art and Craft
by Culinary Institute of America
list price: $65.00
our price: $40.95
(price subject to change: see help)
Asin: 0471443824
Catlog: Book (2004-03-19)
Publisher: Wiley
Sales Rank: 6929
Average Customer Review: 5 out of 5 stars
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Book Description

This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products. ... Read more

Reviews (1)

5-0 out of 5 stars Authoritative Answers to Most Baking Questions
Like almost all other Culinary Institute of America books, this volume, 'Baking and Pastry Mastering the Art and Craft' is primarily written as a textbook for culinary professionals. Even as a textbook, I would not recommend this book to non-professionals as a means of learning how to bake. For baking hobbyists who simply want to learn more in a systematic fashion about baking, I would strongly recommend that they get a copy of Sherry Yard's new book 'The Secrets of Baking' and read it from cover to cover.

This does not mean this is a poor book. Only that it is pretty seriously oriented to teaching professional pastry chefs. And, there are ways in which professional chefs do things, which are not and should not be done by the home baker who prepares baked goods for their family and friends. The most obvious symptom of this fact is that most recipes are scaled to make many more pieces than a home baker is likely to want, unless they are baking for a church bake sale.

This also does not mean that the book has no value for the home baker. If you are a serious baker for your own consumption, this book is an excellent reference for just about any pastry preparation of which you can think. Not only will it have authoritative recipes for staple preparations such as batters, Panna cotta, sabayon, crème broulee, caramel, buttercream, chantilly cream, lemon curd, glazes, royal icing, pate brisee, pate a Choux and dozens of other standard recipes, it will have recipes for some preparations for which you may have a difficult time finding any place else. My favorite discovery is a recipe for strudel. I have made strudel with frozen philo dough, but I am not very happy with the result. But, I really like good strudel, so now all I have to do is find a counter large enough to prepare it.

Another serious asset in this book for the home baker is its explanation of why baking processes work the way they do. The explanations are very practical, generally easier to understand than the explanations you may find in a book by Harold McGee. The only puzzle I found in the book's background information is the fact that they said that whole wheat flour has a higher protein content than general purpose flour, yet GP flour must be added to whole wheat to provide enough gluten to produce a good rise from yeast. I suspect the answer is that much of the protein in whole-wheat flour is of a type that simply does not form glutinous strands. But, that has nothing to do with your baking techniques.

As a serious textbook, I would strongly recommend that anyone who is seriously considering a career as a pastry chef read this book from cover to cover, skipping particular recipe details on this first pass. This read will certainly show that professional baking requires a lot of practice and a lot of knowledge and a lot of work.

Getting back to the home baker, I would generally refer to this book whenever I simply could not find a recipe in any other source or a recipe is not working out for me, or I remember preparing something from an issue of Gourmet from three years ago and I forgot the recipe. These are all situations where I would run to this book before consulting anything else. I would also consult this book for tips if I am creating a new recipe and I wish to use a standard streusel topping in the recipe. Once I was more experienced with artisinal breads after going to school with either Peter Reinhart or Nancy Silverton, I would be more than happy to consult this book for the recipe for one of the very many types of breads in the book. It seems to pretty much cover everything from brioche to pretzels.

This book does not have everything, but then, no book on baking has everything. It has no recipes for a Hungarian nut cake or funnel cake or snickerdoodle cookies or Russian Easter bread. But it certainly seems to have just about everything else. It is an especially good resource for pastry plating. If you are a serious entertainer as well as a serious baker, there will be things for you in this book which you may not find elsewhere, even in Martha Stewart's better books.

One thing I would not do is take a recipe from this book to replace a recipe with which I am already happy. The carrot cake recipe in this book is pretty unexciting, as it contains neither pineapple nor 'cookie spices' to jazz it up. The buttermilk biscuit recipe is pretty routine too, using both butter and shortening. I made this kind of biscuit for several years, until I tried an all butter recipe (plus White Lily flour) which gives me a much flakier result.

Recommended for the serious baker. Highly recommended for the budding professional. Recipes tend to be a bit more complicated than some, but no more complicated than the best you will see from Sherry Yard or Nancy Silverton. ... Read more

131. Michael Broadbent's Vintage Wine
by Michael Broadbent
list price: $60.00
our price: $37.80
(price subject to change: see help)
Asin: 0151007047
Catlog: Book (2002-11-01)
Publisher: Harcourt
Sales Rank: 55024
Average Customer Review: 5 out of 5 stars
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Book Description

Unquestionably unique, demonstrably delightful, Michael Broadbent's Vintage Wine is the culmination of one of the most extraordinary careers in the world of wine. Michael Broadbent quite possibly knows more about fine, old wines than anyone else alive, and he writes about them with unparalleled expertise.
Hired by Christie's in 1966 to revive their wine auctions, Broadbent threw himself into his work, searching out great collections of the world's finest wine--and keeping meticulous tasting notes. Here are evocations of Chateau d'Yquem from 1784--one of Thomas Jefferson's favorites--and hundreds of vintages and thousands of wines right up to the present.
Years of "cellars visited and pillaged, involving the checking and packing of dust- and grime-laden bottles in distinctly dank and chilly conditions," jet-set auctions around the world, legendary tastings and society events, have all helped to create an unrivalled store of vinous anecdotes as well as an unsurpassed wine-tasting history.


From a tasting of 1784 Chateau Yquem:
"The most renowned vintage of the late 18th century and well-documented thanks mainly to the original copies of the letters and orders of Thomas Jefferson. . . . Jefferson did not trust wine merchants and insisted on bottling at the chateau. . . . The wine has a warm mahogany-amber colour with a pronounced yellow-green rim. Initially, the nose, unsurprisingly, was creakingly old but after fifteen minutes settled down to reveal a remarkably rich, tangy, honeyed scent."
... Read more

Reviews (4)

5-0 out of 5 stars One of Wine's Grand Old Men
By Bill Marsano. We can divide wine drinkers into three classes. Ordinaire Joe, who'd rather drink wine than talk about it, is here advised to flee: This book will bore him stupid. The Wine Geek is just the opposite; for him wine is an excuse to prattle about clonal selection and hints of toffee on the nose. He'll love this book--will take it to bed with him. It is a gold mine of tasting notes covering many decades and innumerable wines from most regions of the world. The emphasis is on France, with Germany a distant third (there is no second), Italy a distant fifth (there is no fourth) and everybody else reduced to odds and ends. There's lots of stuff on champagne and port, too--a quintessentially British slant.

Never mind: The author, Michael Broadbent, is British, and the British have always leant that way. He is also one of the Great Men of Wine: revitalizer of Christie's wine auctions since 1966, writer, advisor, globe-trotting taster and collector of anecdotes and memories. In Japan such a person is officially labeled a Living National Treasure.

That makes this book of value and interest to the third class of wine drinkers--the Sub-Geek (or perhaps wannabe) who recognizes that his enjoyment of wine can be enhanced by a little more knowledge of its history and traditions, its lore and learing, its famous places and personages. There's a lot of that in this book, and it's always modestly and charmingly delivered. The reader must patiently winkle it out, however. It's all wrapped up in sidebars among those endless pages of tasting notes (about 500 of them) and is sometimes hidden inside individual tasting notes themselves.

This is the sort of book that will grace a shelf for a long time. There's no possibility of reading straight through it, and that's the wrong approach anyway. This book sits and waits for those late evenings with a last glass and an inquiring mind. It is to be leafed through for the pleasure of Broadbent's company.
--Bill Marsano is a wine and spirits writer who has won a James Beard medal and other awards.

5-0 out of 5 stars A reading indulgence.
Even if you haven't / will not try most of the wines tasted by MB, the mere description of the wines in his unique British style will make your taste buds shiver. A pleasure for all wine lovers - everything else put excellently well by the previous reviewer.

5-0 out of 5 stars Sweet Dreams are Made of These
I first fell under Mr. Broadbent's spell during my earliest days as a fledgling sommelier. His slender volume, Michael Broadbent's Complete Guide to Wine Tasting and Wine Cellars (1982) has long been, like they say about middleweight boxers, pound-for-pound the best book I've ever read about appreciating wine. When the wine auction scene arrived in Chicago in the mid-eighties. I can still remember attending some of the first few events at the University Club, sponsored by Christie's and conducted by the legendary MB. I was overwhelmed watching him lead auctions, but way too shy and in awe of him to introduce myself.

Because MB is a wine tasting hero. He's quite possibly the most accomplished wine taster in the world, certainly when it comes to Bordeaux, and heir to centuries of Britain's dominance as the arbiter of European and thus the world's best wines. This book, Vintage Wines, is a compilation of tasting notes spanning his career. It presents notes on thousands of wines in MB's impeccable, staccato style in which he is often able to elucidate the innate character or value of a wine in a few succinct phrases, along with his 0-5 star rating system. It also weaves in wonderful details of vintages, wines, and people he has known and loved.

Mr. Broadbent is a classicist, by which I mean his definition of quality predates Robert Parker's arrival on the wine scene. Inconceivable as it may be to many Americans, good wines were both made and enjoyed before Parker redefined the terms. Which is not to say that Parker adds no value to the debate, it's just that more modest authorities like Mr. Broadbent advocate a traditional style of wine making in which the individual character provided by soil and climate is given its expression rather than the creation of souless fruit-bombs. Finesse, breed, elegance, typicity, potential to improve with age, but most of all drinkability and compatibility with food are the hallmarks of great wines for Mr. Broadbent.

Nothing illustrates the comparison better or helps you understand why you would want to consult MB's notes more than a look at the ratings of the same wines presented by MB's Vintage Wines, the Wine Spectator, and the Wine Advocate.

Chateau Pavie, 2000. Very deep, velvety; tobacco-like, sweaty tannins;sweet ,full-bodied, charred and tarry taste. Impressive, but I much prefer the late Jean-Paul Valette's Pavie, which was so much more drinkable. For me. **. For wine competitions and our American cousins, (*****). (Michael Broadbent)

"2000 Chateau Pavie (St.-Emilion): This is a super model of a wine. Super grapey, with red licorice and perfumed aromas. Full-bodied and very tight, with racy tannins and a sleek finish. Best wine of the hillsides of St.-Emilion. Lasts for minutes." 95-100 Points - Wine Spectator, March 30, 2001

"2000 Chateau Pavie (St.-Emilion): With no shortage of confidence, Gerard Perse feels the 2000 is the greatest Pavie ever produced. Premature you say? Don't discount the proprietor's rhetoric. A blend of 60% Merlot, 30% Cabernet Franc, and 10% Cabernet Sauvignon, it is a backward, super-concentrated effort displaying an inky purple color, and a thrilling bouquet of minerals, black fruits, vitamins, and toast. It possesses a wealth of fruit, glycerin, and extract as well as high levels of tannin, and a finish that lasts nearly a minute. It will undoubtedly close down after bottling, and not be close to prime time drinking until 2010 or later. Anticipated maturity: 2010-2050." 96-98 Points - Robert M. Parker, Jr.'s, The Wine Advocate, Issue 139

Are they all talking about the same wine? Who is right? Only you can be the judge. While this happens to be a wine that MB doesn't much care for, you can get a good feeling for how his notes work. It's important to point out that he is definitely willing to call a spade a spade when he doesn't like a wine and the book has many such graceful and witty putdowns.

Back to the book itself. The book is arranged by wine growing region, and while it touches all corners of the wine world, the pages devoted to each area are a telltale sign of where Mr. Broadbent's passion and experience lie. For example, here are the regions with the most notes, with pages in (): Red Bordeaux (150), White Bordeaux (46), Red Burgundy (58), White Burgundy (29), Germany (50), Italy (18), California (35). Each chapter starts out with a few paragraphs of background and then presents the notes, all arranged by vintage from the oldest to the most recent. Fortunately, the book was published in time to allow him to include some notes from the heralded 2000 Bordeaux vintage.

I think it would be fair to say that Mr. Broadbent has access to and gets to taste a lot higher quality of wine than most of us, so many of the reviews are probably for wines that we will never see let alone get a chance to try. He starts each Bordeaux vintage with the first growths and the Burgundy vintage with DRC wines, such that if I bought a single bottle of each in one vintage it would cost more than I spend on wine in total in a good year.

So that brings us to the downside of this wonderful compendium. What is it good for? If you're a die-hard MB fan like me, it's a treat to enter his world and vicariously taste yourself through his lifetime in wine. For others, it will prove valuable if you've got the money and inclination to buy great wines at auction (and avoid some over-rated clunkers). Even then, it's not by any means exhaustive, and if you're buying anything but the best of the best you can't always find what you want. For many of us it's a little like having your nose pressed against the glass, wishing that just once we'd get to taste (or even smell!) the 1945 Latour that MB has tasted and dutifully logged 28 times.

5-0 out of 5 stars The Ultimate Vintage Wine Guide
This is indeed Broadbent's best work to date. He combines his 50 years of experience to rate wines from the 17th century to 2001 Vintages. Each page includes everything from average price to serving suggestions for dinner. This is a great book for the aspiring beginner as well as the seasoned expert. ... Read more

132. The Ultimate Weight Solution Cookbook: Recipes for Weight Loss Freedom
by Phil McGraw
list price: $26.00
our price: $16.38
(price subject to change: see help)
Asin: 0743264754
Catlog: Book (2004-05)
Publisher: Free Press
Sales Rank: 473
Average Customer Review: 3.47 out of 5 stars
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Dr. Phil fans should be delighted with a book of more than 100 recipes that complement his best-selling Ultimate Weight Solution and pledge to "taste better and cost less" while avoiding refined carbohydrates, saturated fats, salt, and sugars. Though your taste buds might have to readjust a bit, Dr. Phil promises that you won't find "skimpy diet-type meals that taste like wallpaper paste," nor will you have to fix separate meals for non-dieting family members. If you need structure, his "rapid start" 14-day menu plan, averaging 1200 calories/day, will get you going. You'll find updates of familiar classics with Huevos Rancheros, BLT (using turkey bacon or meatless bacon and light mayo), No-Fry Chicken-Fried Steak, Southern Oven-Fried Chicken (Grape-Nuts and egg white batter), Mac and Cheese, Guacamole (with tofu), and Three Bean Chili. Or explore new tastes with Curried Tabbouleh, Moroccan Chicken, Halibut Baked in Packets, and Asian Tofu Stew. Desserts range from Poached Pears to Apricot Cheesecake (Chocolate lovers will find Mocha Fudge Pudding, but no chocolate cake.) Recipes include a nutritional analysis: calories, protein, carbohydrates, total fat, saturated fat, cholesterol, fiber, sugars, and sodium. Most recipes seem heavy on meat and light on vegetables, however.--Joan Price ... Read more

Reviews (19)

4-0 out of 5 stars Change of Pace for Dr. Phil - A Colourful Fun Book
This book is a bit different for Dr. Phil. I liked his book - the thick recipe and calorie guide "The Ultimate Weight Solutions Food Guide" and some of his other books. The present book is shorter and more of a "fun" book, being just over 240 pages and seems a little more professional in presentation; he must have a new editor.

Most of Dr. Phil's books are actually a bit analytical and lend themselves to paperback because they are simple collections of his ideas, wisdom, and food lists. Here he has some fun and limits his recipes to over 100 or so, but most dishes are presented with a nice color photo - really an excellent series of photos - one per recipe, with a maximum of one recipe per page. Some recipes take two pages. The whole book is nicely done as an attractive package and gives an idea of what the dishes should look like. He presents a broad variety of dishes, well balanced for nutritional value, and covering many foods and the basic food groups. One gets hungry just looking at the beautiful photos. This does not compete with the "Joy of Cooking", but still it is a good book with lots of healthy dishes that do not seem too difficult to make. Makes a nice gift.

Excellent job - 4 stars.

Jack in Toronto

5-0 out of 5 stars I am evidence.
Many may disagree with Dr. Phil, there are always critics who claim he's out for the money and has nothing to back up his words, and that's fine. But I believe in him, I am 17 years old and my peak weight was 275. I did his rapid start plan and after one month lost 30 pounds.. it was a lot of hard work, but Dr. Phil led the way. And that right there is evidence enough in my book that he is fully committed to making a difference.

The Cookbook looks great and I will be sure to get it and use the recipes. Many of the people who don't lose weight sneak in fatty things, then they are baffled as to why they can't lose weight. If you don't do the work, you don't get the results. It's as simple as that, his plan worked for me at least and this cookbook is a good resource for phase 3, the final phase. After the rapid start it is easy to get lost, this is yet another guide and I am happy it is here.

1-0 out of 5 stars disappointed
Not enough recipes and the ones that are there do not sound interesting. Will give it to my daughter, maybe she will like it.

5-0 out of 5 stars Dr Phil has hit it out of the ball park with this one.
I am absolutely delighted with this book, and up until recently I was not a big fan of his, but now I find myself watching his show constantly, and let me tell you, I have not once disagreed with this man he is great to watch, listen to, and absolutely wonderful to look to for help. From the very first time that I seen his kitchen on tv, to the time I heard this book was available, I have wanted this book. I figured with a kitchen like that you have to know what you are doing, and to say he is overweight and needs to lose weight as one reviewer from the UK has said, is totally unfair, and in no way correct. Thanks Dr Phil!!

1-0 out of 5 stars You've got to be kidding!
This guy has got a real cheek telling the great unwashed (ie the public) how to lose weight. He should try himself. I got this as a gift (are they trying to tell me something?)and not one recipe is worth its salt! You have to put spices in them just to get any taste out of them at all.

The reason you can lose weight with these is coz they are inedible.

He should try giving this to his fat friend Oprah, another condesending pain who thinks she can thrill us plebs with her acumen. Get rid of these big headed (and big elsewhere) freaks off our screens and out of our bookshops. ... Read more

133. Travels with Barley: A Journey Through Beer Culture in America
by Ken Wells
list price: $24.00
our price: $16.32
(price subject to change: see help)
Asin: 074323278X
Catlog: Book (2004-10-06)
Publisher: Free Press
Sales Rank: 823
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134. Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
by Ina Garten
list price: $35.00
our price: $21.00
(price subject to change: see help)
Asin: 060961066X
Catlog: Book (2002-10-29)
Publisher: Clarkson Potter
Sales Rank: 125
Average Customer Review: 4.08 out of 5 stars
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Book Description

Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions—and it’s easy to do if you know how to cook irresistible meals with a minimum of fuss.

For Ina, the best way to make guests feel at home is to serve them food that’s as unpretentious as it is delicious. So in her new book, she’s collected the recipes that please her friends and family most—dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It’s the kind of fresh, accessible food that’s meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.

In Ina’s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.

With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, Barefoot Contessa Family Style is the must-have guide to the joy of everyday entertaining.
... Read more

Reviews (59)

4-0 out of 5 stars Comfort Foods
I loved this book's theme/subtitle: to make all your guests feel like family. The beautiful format and layout, as well as the photos, makes this a cookbook to be treasured. Many of the recipes are simple, basic ones that many of us already have, which is why I gave this four stars instead of five.

As usual, every recipe I have tried has been a success (Turkey Lasagna, Banana Sour Cream Pancakes, Shrimp Scampi, Rice Pudding, Mustard Vinagrette). I especially love the simple ingredients and the non-fussy style of the cooking. The recipes please my family and myself and keep my time in the kitchen at a minimum, which makes me very happy.

Although I did not garner as many new recipes from this cookbook as I did her other two, I would not hesitate to give this as a wedding shower gift to a novice cook.

Looking forward to Ina's next cookbook.

5-0 out of 5 stars The Best of the Barefoot Contessa Cookbooks
Of the three Barefoot Contessa cookbooks, this one is my favorite. Ina Garten's recipes are particularly great for parties, as the vast majority of them are relatively easy and not terribly time consuming. I made a number of these dishes for a New Year's Day party; the turkey lasagne, Buffalo chicken wings and rum raisin rice pudding all got rave reviews from my guests. I also made the shrimp scampi as a quick after work dinner for my husband and myself; it was absolutely to die for. Hands down the best scampi I have ever tasted, at home or in a restaurant. As in her earlier books, most of Garten's desserts and baked goods are heavy on the cream and butter, but most are fabulous. If you're looking for Cooking Light, this book ain't it. But if you're willing to splurge when company is coming, this is really a terrific cookbook.

3-0 out of 5 stars Not the best of the three
I've had this book for over a year and have only cooked a few recipes from it. Today I stopped and asked myself why, considering I use her other two books almost religiously! A couple things I figured out

1) many of the recipes while they are simple, they require last minute sauteing or preparation while your guests are there. I think that's why her other books are great for entertaining -- the recipes allow you to spend time with your guests.

2) much of the book is taken up by recipes which you probably already know how to make (sauteed carrots, tomato mozzarella and basil salad, sauteed spinach, mashed potatoes, rosemary polenta, roasted winter vegetables, mashed butternut squash).

3) I'm a vegetarian, and many of the recipes are not vegetarian friendly.

There are DEFINITELY great recipes in this cookbook, and if you own Ina's other two books, definitely get this one. If you are buying your first Ina Garten cookbook, go for one of the other two.

5-0 out of 5 stars Easy, kid friendly recipes that will knock your socks off!
This is my all time favorite cookbook. I use it again and again. For my family, friends, company, and kids. I've given out many of the recipes to those who've tasted the foods I've made.

These recipes are easy, not too many ingredients, big, colorful photos of the finished dish on each page.

The foods are broken down into sections, i.e., breakfasts, desserts, kid meals, etc...Easy to find something quickly to make!

My favs have been the broccoli/bow tie pasta dish for kids, the birthday cake and the flag cake. Both my kids love to help in the kitchen, and I always give them a job to do while cooking. They love this book and all the recipes I've made from it. You will NOT be disappointed in this one!!!

5-0 out of 5 stars Ina is the best!
I love all the Barefoot Contessa cookbooks (and I have them all!) I think I like the Family Style one the best and have made the most recipes from it. I can honestly say that I usually use one or two recipes from a cookbook (and I have many), but I've used at least a dozen recipes from this book. My favorite was linguine with shrimp scampi. Her recipes just make sense. I have never had one NOT turn out. I would recommend this book (and both the others as well) to anyone. I can't WAIT until her French cookbook comes out in November. ... Read more

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

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

Reviews (2)

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

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

136. New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
by Najmieh Khalili Batmanglij
list price: $44.95
our price: $28.32
(price subject to change: see help)
Asin: 0934211345
Catlog: Book (1992-12-01)
Publisher: Mage Publishers
Sales Rank: 8395
Average Customer Review: 4.96 out of 5 stars
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Reviews (27)

5-0 out of 5 stars This is it!
This is the only Persian cookbook you will ever need. It has every imaginable Persian recipe, it is laid out clearly and easy to follow with beautiful photographs. Some of the recipes are very elaborate but after having done them a few times they become easy and quicker to make. A great book for everybody who loves to cook. Both, children of Persians who grew up outside of Iran and don't know how to cook the food their moms cooked for them as well as just people who enjoy good, rich food will really appreciate this book.

5-0 out of 5 stars An excellent cookbook
"New Food of Life" is an excellent Persian recipe book. I have tired a few other Persian cookbooks before and none them has been as clearly written. It is very easy to follow the recipes. I strongly recommend this book for anyone who loves Persian food.

5-0 out of 5 stars You will impress your Persian friends!
I am an American who loves many kinds of ethnic cuisine. When I married my husband (who is from Iran), we received this book as a wedding gift. The first dish I made was the fresh herb stew, which is my husband's favorite. He was so delighted with how it turned out, he said, "It tastes very much like what my Mom used to make!"

The directions for each recipe are clearly written. There are beautiful pictures, interesting tidbits and cultural info scattered throughout. It is THE book I turn to when we have Persian gatherings at our house, not only for the recipes but also for learning about the culture.

I have made many of the recipes in this book and they have all turned out wonderful. I recently made Halva (saffron brownie) which is served in memorial of the passing of a loved one. Our guests could not believe the American wife could make great tasting Halva! Many of the Persian wives either don't know how to make it well or say it's too difficult to bother with. Thanks to the author for helping me to impress our guests!

5-0 out of 5 stars In the Top 10 Best Cookbooks of all Time
I consider this book as one of the best cookbooks of all time, and let me just say that I have read a lot of cookbooks in my day. Its recipes, photos, stories and passion for cooking make it an outstanding work. The author knows what she is talking about and mixes her know-how with a love for food and culture. Not only does one learn how to make a meal but also how to enjoy it and where it comes from. There is nothing phony or forced about this cookbook. It is mouthwatering to read and allows me to make mouthwatering dishes for my family and my friends. Kudos! And I think everyone should have a copy and give one out as a gift. I received this book as a gift and cannot think of a better present. It's a door into a whole new world. Thank You.

5-0 out of 5 stars This book is the bible of Persian cooking!
When my aunt decided it was time that I learned to cook persian food (I am half-Persian and all american :-)), she sent me out to buy this book. The carefully she would mark the recipes with special changes she had made herself over the years. Most receipes remained unchanged. Even my beoved aunt couldn't improve on this. My cousin, when he proposed to his opera-singer wife, presented her with a copy of this book and a diamond engagement ring tied ot the ribbon pagemarker.
Today I ordered one for my sister, a pediatrician in Nashville. It's time we passed down the recipes to her. :-)
These reciped are so good and so easy, you'll claim they are longtime family recipes kept secret over the generations...a little white lie I doubt the author would mind. :-)

Parry Aftab ... Read more

137. Vegetarian Times Complete Cookbook
by Vegetarian Times Magazine
list price: $34.95
our price: $23.07
(price subject to change: see help)
Asin: 0764559591
Catlog: Book (2005-04-18)
Publisher: John Wiley & Sons
Sales Rank: 5970
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Book Description

Vegetarian Times is known for its "great recipes" (Chicago Tribune), and this new edition of the Vegetarian Times Complete Cookbook offers more than 600 fabulous recipes, along with comprehensive information on vegetarian diet and nutrition. It's the definitive guide for vegetarians as well as an inspiration to all cooks who want fresh new ideas and great taste. Forget about labels—this is the vegetarian cookbook that everyone will love!

"The new edition of the Vegetarian Times Complete Cookbook beautifully updates this classic. The recipes are practical and sensitive to the seasons."
—Deborah Madison, author of Vegetarian Cooking for Everyone

"Vegetarian Times has long been a respected presence in the world of vegetarian cooking. This impressive collection of innovative recipes ranging from homestyle to elegant will be a valuable guide to new cooks and a repertoire-refresher for the experienced cook."
—David Hirsch, Moosewood Restaurant

"From ethnic twists galore to healthy, vegetarian versions of standard dishes, and with many more recipes than it had the first time around, this new edition of the Vegetarian Times Cookbook earns the designation 'complete.' Classic subjects (main courses, baking) are joined by new chapters addressing real-world vegetarian challenges: meals that are kid-friendly, what to fix at the holidays, and more. Soy in all its forms (tofu, tempeh, 'soysage,' etc.) is given new prominence, too. With both vegan and lacto-ovo offerings, the book will please eaters, vegetarian or not, ready for fresh, interesting food. It's a cookbook likely to make many happy trips from your bookshelf to your prep counter."
—Crescent Dragonwagon, author of Passionate Vegetarian

"This book has a wealth of contemporary vegetable-based recipes, from quick and flavorful meal ideas to recipes you'll want to pull out for an elegant dinner party. Drawing influences from around the globe, the Vegetarian Times Complete Cookbook features the exotic as well as vegetarian variations on comforting favorites. Lots of inspired cooking will come from this book. The Vegetarian Times Complete Cookbook will be a great resource for both the novice and the experienced cook alike."
—Eric Tucker, Millennium Restaurant ... Read more

138. John Ash: Cooking One on One : Private Lessons in Simple, Contemporary Food from a Master Teacher
list price: $37.50
our price: $23.62
(price subject to change: see help)
Asin: 060960967X
Catlog: Book (2004-03-23)
Publisher: Clarkson Potter
Sales Rank: 6268
Average Customer Review: 4.8 out of 5 stars
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For John Ash, author of the award-winning From the Earth to the Table: John Ash's Wine Country Cuisine, the lines that separate chef from teacher from cookbook writer from consultant blur and fade into insignificance. In the end, it's about ingredients and flavor and the meal at hand. "After twenty-five years of teaching," Ash writes in the forward to John Ash: Cooking One on One, "I know that you don't have to perfect all the basic kitchen skills in order to make great food." What John Ash likes to see coming his way is a good eater, because there's a person who as likely as not will want to taste and eat at home what he or she has tried out on the town.

The trouble, of course, is time. Or you are single and aren't cooking for more than yourself. It's all so daunting: eating light, eating well, eating responsibly. And ordering take-out is so easy. Cooking One on One, in chapters constructed like lessons, dispels all that. Part One is devoted to flavor-makers--salsas, vinaigrettes, pestos, world marinades, and simple, savory sauces. Learn to make the cucumber and mint salsa, Ash instructs, then use it to maximum advantage with grilled lamb chops. No muss, no fuss.

That which begins at a simple level grows more complex as you master technique and ingredient and apply layers of flavor. Ash leads the way with flair and confidence. Part Two covers basic cooking techniques--learning about soups, learning about oven-drying ingredients like tomatoes or cauliflower for maximum effect, learning about braising, grilling, creating soufflés (they can be assembled and frozen ahead of time!), learning about pasta in the West and the East. Part Three covers lessons in main ingredients: chicken, dried beans, mushrooms, salmon, shrimp, soy foods, desserts. The straightforward recipes reflect the nature of the lessons, the ingredients, the flavor profiles. This is a California chef with deep respect for culinary roots, whether they reach back to the Colorado barnyard or the French farm.

John Ash teaches cooking here, not recipe recreation. He creates good cooks out of good eaters. --Schuyler Ingle ... Read more

Reviews (5)

4-0 out of 5 stars A great book
My husband and I have attended two of John Ash's cooking classes in the last several years. If you ever have a chance to go to his class, don't miss it. He teaches with a wonderful sense of humor while passing on all kinds of good information. He usually makes the circuit at the Central Market in Austin, Dallas, Houston and Ft. Worth, TX. We attended in Austin but unfortunately don't live there anymore. His cookbooks are wonderful and are filled with very interesting, different, and excellent recipes. This one is good.

5-0 out of 5 stars Culinary Building Blocks
This is marvelous new approach to teaching culinary techniques. It is very similar to Ming Tsai's new book: "Simply Ming" in that they both provide a new technique, e.g. how to make a marinade, a vinagerette, a sauce, souffle, braising, etc., then provide recipes which use and build and modify this basic.

While Ming is into East-West fusion, here Ash is into inspiring even the one who feels they are not very good in the kitchen to delve into the fun world of great cuisine. Ash is a proficient educator who truly believes in dialogue as a prominent learning tool. Here he aptly anticipates questions and answers them.

His selection of topics is contemporary and popular, as evidenced by his starting point: salsas. This is topped off by a wonderful "Fresh Cranberry and Tangerine Salsa." I really appreciate that each topic provides "VARIATIONS", which stimulate each of us to consider taking off in varying directions depending on our taste likes and ingredient leanings.

Try some of these, which are not difficult once you've began mastering the technique: "Roasted Eggplant Salad with Charred Tomato Vinaigrette;" "Cold Cream of Red Bell Pepper Soup from the juicer"; "Couscous Risotto with Oven-Dried Mushrooms and Tomatoes and Pecorino Cheese"; "Herb and Pistachio-Stuffed Veal Pot Roast"; "Twice-Baked Goat Cheese Souffles with Watercress and Oven-Dried Tomatoes"; "Poached Chicken Breast Salad with Curry Buttermilk, Apples, and Pecans";

There is also a section on Tofu (not one of my favorites) and Simple, Sophisticated Desserts. A wonderful, informative brief section on wine, both for cooking and for matching up with food is well done, as well as a Glossary and Pantry. Only thing missing here is Sources.

The writing is superb as is the color photography. A cookbook to start with, improve with and cook with for a long time.

5-0 out of 5 stars Master Classes on Culinary Techniques. Highly Recommended
Author John Ash's rare combination of a professional chef's experience combined with a teacher's ability to communicate has produced this remarkable and welcome tutorial on how to execute various cooking tasks. The book lives up to the many blurbs from culinary luminaries headlined by a quotable from Emeril Lagasse on the front cover. The book is so good, it enhances my opinion of the commending writers for having the foresight to endorse the book.

On a very glib level, the book is a cross between Alton Brown's knack for explaining with Tom Colicchio's depth of culinary insight. The first stroke of genius is the organization of the chapters into a section on 'flavor makers', a second section on techniques, and a third section on important ingredients. Learning about cooking has often struck me to be very similar to learning about chess. For the millions of combinations of ingredients (moves) there are really just a few simple rules one can learn with hundreds of variations posed by the moves of your opponent. One simply cannot learn chess by studying. You can only learn by playing (cooking) and by slowly gaining first hand experience with ingredients and the results of applying techniques. The author has accommodated this analogy by dividing cooking into three areas of discourse, loosely comparable to the opening (ingredients), middle game (techniques) and ending (flavor makers). I am sure this analogy will not bear too much analytical weight. It succeeds if it highlights the fact that you must learn cooking by actually working with foods and experiencing its behavior, smell, and taste.

I have occasionally been disappointed by such promising titles such as Tom Colicchio's 'How to Think Like a Chef', but my disappointment has been part of the lesson and not a failure of Colicchio's book. He gives lots of recipes and very few general principles. Ash's book is no different in that there are only a few general principles and plenty of recipes, although the genius of Ash's presentation makes the book satisfying all the way through. While Colicchio and Charlie Trotter and Eric Rippert, great chefs all, have written inspired books about cooking in general, Ash is a professional educator as well as being a talented chef.

One way of viewing Ash's book is to see it as a visit from the Snap-On tool supply truck. Reading the book furnishes your mental toolchest with eighteen (18) tools that can be used in a broad range of applications. My favorite example is the lesson called 'Vinaigrettes: Not Just for Salads'. As the title indicates, vinaigrette is one of those 'Swiss Army Knife' preparations like a marinara sauce. It can easily be used in a lot of different situations with great results. Ash doesn't limit himself to the olive oil / vinegar / mustard / shallot / salt and pepper classic and it's applications. He brings in citrus as the acid, stocks as part of the liquid, honey, miso, soy sauce, ginger, cilantro, and dried fruits. He extends the lesson to advice on how to pair vinaigrette to the composition of other elements in a dish or a meal. I also welcome his mentioning of a brand of corn oil prepared in a way which calls up the picture of artisinal olive oil production. The oil, he claims, actually tastes like corn. What a concept!

The lessons on the other four 'flavor makers', Salsas, Pestos, Marinades, and Sauces all follow the same pattern of broadening our understanding of these preparations. The greatest contribution of all these chapters is not that they show you how to make these specific eight or ten or twelve recipes. The contribution is that they show you how to improvise with these ingredients. I can still remember the revelation I experienced when I realized that pesto / pistu is not just for pasta. I was amazed when for the first time I saw it being used as a garnish to soup. There is a lot of this kind of horizon expanding exposition going on in these pages.

The selection of topics for techniques and for ingredients is equally inspired. In a sense, there is even more illumination in these sections than in 'flavor makers' since both sections contain at least one surprising topic. Techniques gives us a lesson on oven drying, a method which I have seen used here and there, now and then, and highlighted as a general tool only in books covering Raw Foods techniques. Ash brings the technique into the main stream as a routine tool for the home cook. The ingredients section includes a chapter on soy foods which has a distinction between Chinese and Japanese tofu, the first time I've seen this distinction made. This section also discusses miso, relatively new to American culinary vocabularies, and Tempeh, which may be quite new to most Americans.

I do not know much about wine, but I welcome it in all sorts of cooking applications. Therefore, I was delighted to find that the final essay was a concise, excellent discussion of wines as they are used in cooking. True to the end, the book's food facts are accurate in it's addressing the question of whether cooking drives off the alcohol. The book's discussion of the issue is deeper than any other I have seen, in that it gives estimates of how much alcohol remains after various cooking techniques heat the added alcoholic ingredient. The discussion is crowned by a clear explanation of what alcohol adds to dishes in language that makes sense to educated lay cooks. There is none of the meaningless statements that alcohol is 'a conductor of flavor'.

This book is not a complete text on cooking methods. For that, see, for example, Madeleine Kamman's 'The New Education of a Cook' But, this is an exceptional cookbook which really should be read from cover to cover.

Very highly recommended. Intermediate to advanced recipes, but good advice for novices.

5-0 out of 5 stars John Ash Cooking one on one
Close your eyes and buy this book, Mr Ash cooking is not only an insparation, but the ABC's of future food to come, his simple techniques comes from years of experience and knowledge. This book is for keeps.

5-0 out of 5 stars Cooking lessons one on one well learned
I recently attended a cooking class that John Ash taught, and bought this cookbook. Both he and the book are wonderful. This is a cookbook that both the novice and expert will be able to enjoy. Read the introduction, it will help you get the most from the rest of the cookbook. The lessons, recipes and pictures are beautiful. The food flavors are amazing. ... Read more

139. Rachael Ray's 30-Minute Meals, 365: No Repeats : A Year of Deliciously Different Dinners
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1400082544
Catlog: Book (2005-10-25)
Publisher: Clarkson Potter
Sales Rank: 7221
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140. The Freezer Cooking Manual from 30 Day Gourmet : A Month of Meals Made Easy
by Nanci Slagle
list price: $14.95
our price: $11.96
(price subject to change: see help)
Asin: 0966446755
Catlog: Book (2004-01-25)
Publisher: 30 Day Gourment Inc.
Sales Rank: 15361
Average Customer Review: 4.64 out of 5 stars
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Book Description

Teaches busy cooks how to spend one day assembling and freezing a month's worth of tasty and nutritious entrees, side dishes, snacks and desserts in an easy-to-follow format. ... Read more

Reviews (50)

5-0 out of 5 stars The BEST for freezer cooking!
I have been using my 30 Day Gourmet manual for 3 1/2 years now and it is by far the best of it's type!!! I started out with Once A Month Cooking, and knew there had to be a better system without all those casseroles!! A friend introduced me to 30DG and I knew from my past experience that this was THE book! And it is!

The included worksheets alone are worth more than the price of the book! The recipes are great... my family of 5 likes most everything I've tried. The recipe variety is wonderful... breakfast, sandwiches, appetizers, desserts, snacks, main dishes, salads... it's all included! When I take a 30DG recipe to a pot-luck, or serve it to company, I always get requests to share the recipe! I have been able to easily adapt my personal recipes to the 30DG system too. The website at is great too! There are additional recipes you can get there, as well as support and info from the message boards. And more successful recipes from cooks like me who use the system.

The greatest thing about the 30DG system is the flexability! There isn't a set menu that you have to make each time you cook. You choose the recipes you want to make, based on your family's likes and dislikes. You can cook as few or as many meals as you choose. If your grocery is having a sale on chicken, stock up and have a chicken cooking day. Do the same with pork or ground beef. You can cook with a partner or by yourself. You can use the system if you only have the freezer above your fridge.

We moved 400+ miles last summer, and spent 40 days in an apartment while our house was being completed. My 30DG manual was the only 'cook book' that went in my car with me... it didn't get sent in the moving van with the rest of my kitchen! I wasn't taking a chance of something happening to it!

If you only buy 1 freezer cooking book, this is the one to spend your money on!

5-0 out of 5 stars I will never go back to cooking daily after this!!
The 30 Day Gourmet provides a structured and well thought out process for cooking once (or less!) a month to feed your family. I cook once every 2 to 2 1/2 months for my family of three, and not only do we save money buying bulk, our meals are healthier and my picky family is happy.

I found the system alone worth the purchase price, without the recipes! The recipes are good old church cooking, and most are easy to adapt to dietary needs. While I haven't tried them all, it doesn't matter, because the authors provide a web site where you can download more recipes for free, and a forum for sharing hints, tips and recipes with other 30 Day Gourmet cooks. Not only do you get a great cooking system, good recipes and a shot of humor, you get an on-line community and continuing help and support. This help has assisted me with new recipes, and adapting family favorites to the freezer. Meal time is stress free at my house.

What more could you ask for??

4-0 out of 5 stars Clear and easy to follow!
I work long hours and have a long commute. I usually don't get home until 8 or 9PM, and that's just too late to go to the grocery and cook a meal from scratch! For years I've been making double recipes for weekend meals and then having the leftovers throughout the week, but in a kind of hit or miss fashion. Several nights a week, my husband and I would look at each other and say "What's for dinner?" When I discovered this book, I slapped myself on the forehead and said "Doh!"

It makes perfect sense to devote a little extra time on the weekend to building up a store of meals in the freezer. Why didn't I think of this before?

I liked the authors' approach to laying out the planning and preparation for the big cooking day. There is a lot of great information here on freezing and batch cooking. Great worksheets and checklists to help you get organized.

However, I must say that the recipes are not to my family's taste. Maybe it's a regional thing (we live in Southern California), but these recipes seem kind of 1960s and bland to us. (Cream of chicken soup is featured in several of them. Well, my Mom used that in her casseroles, but I don't!) Maybe it's because the recipes are aimed at kids. (We have none.)

We prefer recipes with more spices and variety (I cook a lot of Thai, Indian, Chinese, and Japanese dishes). However, I do not regret buying this book. All the info other than the recipes is very helpful and make this book worthwhile. I've simply adapted my own recipes to this plan.

One last note--most people won't care about this, I know, but I've been in the documentation business for 30 years, so I do. The format of the book is slightly amateurish. Although easy to read, the charts look hand-drawn, and the fonts and page layout look like someone put it together in Microsoft Word. I would expect something a little more polished for my money.

5-0 out of 5 stars The BEST of the Freezer Cookbooks
The 30 Day Gourmet Cooking Manual is the BEST of all of the Freezer Cooking manuals!!! These ladies have REAL food for families and individuals...not what I like to call "California Food." Tasty, hearty, filling and oh so EASY!! The forms make once a month style cooking a breeze. This food is NOT leftovers, it is either not precooked before being frozen, or is not cooked all the way. Out of the 21 recipes I made for this month, only 3 were entrees I did not care for, and one of those was because I didn't use good enough wine in the sauce. Although their personal focus is on team cooking, I cook by myself for just myself and my husband and it works just fine. The recipes are scaled from four servings so all I do is package them in two-serving containers. If you want to learn more about 30 Day Gourmet be sure to check out their website at for more tips, recipes and stories from other REAL home cooks!!!

5-0 out of 5 stars A fantastic idea
I stumbled upon this book by accident, and I am so glad I did! I used to hate cooking, and only within the past four years since getting married have I become more interested in it. That doesn't mean I want to cook every night though. My husband and I both work full time with long commutes, and have relied on convenience foods (which are getting old) and cold cereal for dinner.

I was skeptical that I could really benefit from this book since I don't have a separate freezer (just a tiny one above my fridge). But you'd be surprised how much you can get in a small freezer if you pack items flat in ziploc bags. I made 7 recipes (doubled two of them) two weekends ago and now I feel like I'm on vacation! It's been absolutely wonderful to come home and simply heat up something from the freezer.

The recipes are easy to make, taste delicious (we've devoured two pans of granola bars already), and there's much more at the website. I also purchased the software (another review in and of itself), which was an amazing amount of help in simplifying the process.

The great thing about this whole concept is that it can work for anyone--not just large families--and you do not have to prepare 30 days worth of meals at once. A few smaller, shorter cooking sessions are very doable. And I'll soon be trying some of my own recipies in bulk, with the knowledge Nanci shares on what foods freeze well, and how to package them.

My husband has been so impressed with the great food and the prospect of saving money and eating healthier, that he's going to take me shopping for a stand-alone freezer this weekend. Hoooray!! ... Read more

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