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$22.05 $20.99 list($35.00)
161. How to Cook Everything: Simple
$11.16 $10.42 list($15.95)
162. Quick Meals for Healthy Kids and
$11.95 $9.75
163. Eating Without Heating: Favorite
$23.96 $18.14 list($36.21)
164. Culinary Artistry
$22.05 $19.89 list($35.00)
165. The Bride & Groom First and
$17.95 $13.04 list($19.95)
166. Better Homes and Gardens New Cook
$15.37 $9.37 list($21.95)
167. Living Cuisine: The Art and Spirit
$12.21 $11.00 list($17.95)
168. The Cancer Survival Cookbook :
$10.17 list($14.95)
169. Good Luck Life : The Essential
$10.50 $4.89 list($14.00)
170. Top Secret Restaurant Recipes:
$25.20 $16.89 list($40.00)
171. Frank Stitt's Southern Table :
$11.53 $9.90 list($16.95)
172. Cheese Primer
$30.00 list($50.00)
173. Bouchon
$20.00 list($19.95)
174. Millie Chan's Kosher Chinese Cookbook
$16.47 $14.67 list($24.95)
175. Betty Crocker's Living with Cancer
$10.17 $6.49 list($14.95)
176. Cook It Quick! : Speedy Recipes
$13.96 $13.31 list($19.95)
177. The Best Kitchen Quick Tips: 534
$8.21 $7.31 list($10.95)
178. The 1200-Calorie-a-Day Menu Cookbook
$21.00 $16.48 list($35.00)
179. Barefoot Contessa Parties! Ideas
$27.00 $26.99 list($45.00)
180. Arthur Schwartz's New York City

161. How to Cook Everything: Simple Recipes for Great Food
by MarkBittman
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0028610105
Catlog: Book (1998-08-14)
Publisher: Wiley
Sales Rank: 303
Average Customer Review: 4.39 out of 5 stars
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Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle ... Read more

Reviews (231)

5-0 out of 5 stars Useful and fun
"How to Cook Everything" is the most useful cookbook I've ever owned. Each type of food has a "Basics" section which includes lots of preparation tips. The recipes themselves are detailed enough for beginners, and not so esoteric that you have to make a trip to a specialty grocery store every time you want to cook something. Especially helpful are the suggestions for expanding on each dish. For example, after the basic Chicken Kebab recipe, there are four modifications, including Chicken Kebabs in Yogurt-Cumin Sauce.

I'm re-learning the way I prepare even the most basic things, like sandwiches and scrambled eggs! Who would have thought scrambled eggs could be so good? And the Pan-Grilled steak has weaned me from the backyard grill forever. No other cookbook would warn you that "clouds of smoke will instantly appear; do not turn down the heat." That bit of fear that your fire alarm will go off at any second just adds spice to the whole cooking experience.

The breadth of this book is just amazing. Besides having nearly every type of Western cooking you can imagine, it also has recipes from Japan, India, Thailand, and... you get the idea.

There is one drawback-this book has no photos, just a few hand-drawn illustrations. However, the book is just so huge that if it did have photos, it would probably cost much more than it does.

5-0 out of 5 stars A Kitchen Essential!
This is a wonderful all-around cookbook, much easier to follow than the "Joy of Cooking". Cooking has always been my passion, but my creations were always fairly complex, adventurous dishes ... I never really learned how to make simple, every day meals. This book really helped me out with that! This would be a perfect gift for someone who has recently moved out on their own or for the single guy who needs a break from frozen pizzas! Even if most of the book were useless (which it is not), it would be a worthwhile purchase simply for the section entitled "28 Meals You Can Prepare in the Time it Takes to Boil Pasta" ... the recipes in this section are all simple, require usually less than 5 ingredients and can be prepared in just a few minutes. There are wonderfully detailed explanations in the books about simple, time-saving cooking techniques, as well as the reasons why certain things are prepared the way they are, so that the cook will have a better understanding of what they are doing. I would recommend this cookbook to everyone!

4-0 out of 5 stars A Great Cooking Core Book
I come from a restaurant family and am an avid collector of all types of cookbooks from vintage to Martha and I consistently grab Bittman's How to Cook Everything for how to "cut to the chase." His writing style is terrific for: explanations, definitions, useful tips and information, technique and recipes that I can't find in my vast collection of cook books. I must have in anyone's cookbook library.

5-0 out of 5 stars Stays on my counter
I have owned this cookbook for at least four years. When I first got it, I hardly cooked anything that didn't come from a box, can, or jar. I was afraid to deviate from the recipe and found most cookbook recipes too complicated, with too many ingredients. This book changed all that. In this book, you are encouraged to improvise, and helpful pointers for doing just that are provided throughout. Every section explains the basics of that type of cooking, then tells you how to expand on that. The fruit and vegetable sections are the best, with an alphabetical listing of fruits and vegetables, explaining how to select them and what to do with them. I only wish I had the copy with the CD-rom. Oh, and I wish it came in a ring-bound format, as my copy is falling out of its binding now from so much use (and many of the pages are a bit sticky)!

4-0 out of 5 stars Great book with a few problems
I haven't done a lot of cooking in my life, and only recently I started cooking regularly for family. How to Cook Everything has been the only cookbook I've used in eons. Therefore, I don't have a good basis for comparison to other cookbooks. I can, however, compare the food I cook to what I eat and enjoy in restaurants. I've made about 40-50 recipes from this book.

Some advantages of the book:

- It assumes you know virtually nothing about cooking. There are sections on how to mince garlic, dice an onion, core a bell pepper... For me, and for many others, it's great. Experienced chefs can easily skip these parts.

- It's huge. It has an example of just about every (Western) food you might want to cook. Certainly, one could go much further in each area by buying specialty cookbooks.

- The philosophy of the book is ideal for home cooking. Pick good ingredients, add minimal flavorings, cook, and serve. Most of the recipes are fairly quick.


- The prep time of many recipes seems significantly underestimated, and often needs to be doubled. Maybe the time printed in the book is amount of time Bittman takes, but as more of a beginning chef, I can't fathom it.

- Ingredients can be a pain to find, and what Bittman says is easily available in supermarkets often doesn't seem to be available anywhere around Harrisburg, PA (not exactly an out-of-the-way place), without checking dozens of specialty markets. What this and the previous statement mean is that cooking these recipes becomes significantly less easy to do after work.

- My biggest problem is that the results, while generally good for home cooking, have been a bit hit-or-miss. I enjoy good restaurant food, and I'd like to think that I could cook the same quality food at home. Bittman's best recipes are excellent, food that I would praise in a restaurant, and it's a treat to find one of them. His worst recipes are purely average, or even a bit below.

What I've surmised so far, although I've only cooked a small percentage of the book's recipes, is that Bittman is at his worst with foods that need a lot of added flavor or spice. I've noticed this in his Italian, Chinese, and Thai recipes - all of them seem to be clearly missing some crucial element of flavor. If I were more experienced as a cook, I'm sure I could identify what it was, but I'm not.

Generally I think this is more a problem with quality control and scope than anything else - with 700 recipes, it's hard for Bittman to wholeheartedly recommend and repeatedly test all of them. I still have no problem recommending this book to everyone as a base cookbook, with the caveats above. ... Read more

162. Quick Meals for Healthy Kids and Busy Parents : Wholesome Family Recipes in 30 Minutes or Less From Three Leading Child Nutrition Experts
by Sandra K.Nissenberg, Margaret L.Bogle, Audrey C.Wright
list price: $15.95
our price: $11.16
(price subject to change: see help)
Asin: 0471346985
Catlog: Book (1995-08-06)
Publisher: Wiley
Sales Rank: 3517
Average Customer Review: 3.75 out of 5 stars
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Reviews (12)

3-0 out of 5 stars Not for everyone.
I have been searching for a cookbook full of family weeknight dinner ideas and healthy foods for toddlers. I'm still looking. Although there is some interesting stuff here, including some tasty dips and a yummy looking recipe for finger sized breaded chicken pieces, I have to say I'm not thrilled. I feel like I have a lot of similar recipes elsewhere in my cookbook collection. Also, I'm kind of a food snob and many of the recipes that I'd like to try are not made from scratch. For instance, there are instructions for enhancing a boxed cornbread mix with broccoli. I almost never use mixes in my baking or cooking. On the other hand, if you need some simple and fast recipes because you don't really like to cook then maybe this book is for you.

4-0 out of 5 stars A Winner
I have recently purchased several books with the same theme of making quick and easy meals, that are healthy and appeal to a wide varety of ages. This book has been the best of the three so far. I consider myself a good cook and other reviewers have critized the ingredients used in this book. True, the recipes do use some conveience items such as canned soup or baking mixes. But when I have just gotten home from work and want to prepare a decent meal quickly, I don't mind a few shortcuts. These shortcuts do not sacrifice taste. The recipes are easy to read, so the lack of pictures does not bother me either. It makes the book more affordable.

My only gripe with this book is the title. Don't expect all of these recipes to be done in 30 minutes or less. About a third require longer cooking or baking time. I save those for the weekends.

5-0 out of 5 stars Very useful, practical cookbook
I really like the Quick Meals book - true, no pictures, so if that bothers you, don't get it. As for some of the recipes starting with time-savers like cans of soup or pancake/biscuit mix instead of making it from scratch, that didn't bother me either. I thought the recipes were, for the most part, on the healthy side. (This was important to me, too... I've been careful with what my 14 month old son eats so far - no overly processed foods, etc. He hasn't even had chocolate yet.)

The book has practical, easy recipes using stuff I usually have around the house anyway. I'd been stuck in a rut, feeding my son the same stuff everyday. The Quick Meals book gave me a lot of new ideas... For example, there's a "fun with tortillas" page and "parmesan chicken nuggets" (which aren't fried but are baked), and "basil broccoli and mushrooms" (made with frozen broccoli.)

In short, this book gave me a lot of new ideas, none of the recipes take long to prepare, and I usually already have the ingredients for something from the book at any given time. Most importantly though, my son has enjoyed everything I've made so far!

2-0 out of 5 stars Not a great book
I bought this after reading the reviews here. I was looking for quick meals for families. I own many cookbooks. This was not worth the money.

One thing that really bothered me was one of the soup recipes starts with using a can of soup. I don't care for cookbooks that use canned soup to start a soup recipe. Why bother!

I think betty crocker offers better cookbooks for the money.

5-0 out of 5 stars I love this cookbook!
I have had this book for over a year now and have made and enjoyed almost every recipe. I admit at first I was disappointed that there were no pictures but I'm sure it makes the book more affordable. I love that they give side dish and dessert suggestions with every main dish (although I would appreciate a page number reference so I don't have to look each one up in the index). Our family favorite is the Hawaiian Chicken Breast. I also like the "Tools to Help You Get Started" section. ... Read more

163. Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food
by Sergei Boutenko, Valya Boutenko
list price: $11.95
our price: $11.95
(price subject to change: see help)
Asin: 0970481977
Catlog: Book (2002-12-15)
Publisher: Raw Family Publishing
Sales Rank: 8906
Average Customer Review: 4.9 out of 5 stars
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Book Description

Valya and Sergei are 16 and 17 years old. They have stayed on a strict raw food diet for over half of their lives. This book consists of their insights about raw food and their favorite recipes. You will find ideas for all occasions, from gourmet dishes that take only minutes to prepare to elaborate wedding banquets. Illustrated with Valya’s drawings, this book is a delight for the eyes and spirit. ... Read more

Reviews (10)

5-0 out of 5 stars Great Book For All Ages!
This isn't just a recipe book. Sergei and Valya tell us how eating raw foods changed their lives dramatically. It's an interesting read for teens because the authors provide motivation to adopt raw foods in ways that teens can relate to. Also, parents are given advise about how to make it easier for their kids to eat raw foods.

Lots of yummy pictures of raw foods, including un-chocolate cake and live pizza!

There are 18 chapters of tasty, easy to prepare recipes. Each chapter starts out with helpful information about preparing the type of food in that section. For example, before the 14 delightful soups in the soup chapter, we're advised "If you want to make a vegetable soup, start by blending oil or avacado with some juicy veggie or fruit, then add spices and texture". This is only part of the info which will make readers confident to attempt these recipes, or create their own raw foods.

I highly recommend this book for anyone who would like to know more about eating raw foods, or for those who have been eating raw foods and want more variety.

5-0 out of 5 stars Book written by teens, displays wisdom beyond their years.
The book "Eating Without Heating", written by two
teens, displays wisdom beyond their years.
The book is magnificently illustrated with drawings by Valya.
"Eating Without Heating is a guide book to all things raw.
It is a treatise on the raw food philosophy. It is a cookbook.
It is a living testament to a family that bucked the school
establishment which tried to induce children to drink milk
and eat fast-food burgers for lunch. Their recipes are quite
a bit more sophisticated than just sliced cucumbers with dill
sauce. One example is an entire chapter on fermenting foods.
Sergei and Valya simply soak one cup of nuts in water overnight
and blend the resulting product in a blender until it is
smooth like heavy cream. They strain the mixture through
a sprout bag, pour into a jar, cover with cheesecloth,
and set in a warm place where the magic transfer of gases
and air through the mixture produces a tart yogurt-like
food. Try this with cashews and chopped mango.

They produce unique cheeses with the same method as
above. I'll soon be trying their sauerkraut and kim chee
recipes. I salivate at the thought of producing my own.

I've tasted raw breads, but have only wondered at the
mastery of culinary skills necessary to create such miracles.
From sprouted raw flax bread with kamut and walnuts to
chili corn chips, the Boutenko children make it all
seem simple, in easy-to-follow recipes. If you love
sourdough bread, you've got to try their recipe which
employs raw almond pulp with flax and caraway seeds.

These kids have timing! They save the best for last,
cookies, ice creams, and cakes. With secrets learned
from their mother (sprinkle coconut or nuts so that
the cake does not stick to the pan), and photographs
that tempt and delight (walnut cream cake, un-chocolate
cake, un-cheesecake, and many others), these recipes
are what one would expect to be served at the gates
of Valhalla. Try the Macadamia Date Pie or the
amazing Coconut-Date Truffles.

5-0 out of 5 stars Written by teenagers, this book speaks to all ages
I read your book, Eating Without Heating. It's inspiring to see you and your sister writing a book like this. It's great to have male and female co-authors, everyone can identify!!

I particularly like how you shared your struggle with diabetes. I also like how you went to college early too...that was a GREAT idea.

I'm 38 years old but your book speaks to me quite clearly as well.

For me the past year has been one of overall self-discovery, both spiritual and physical. I'm seeking an overall balance in my life now, and getting back to basics (including food) is part of my plan. I'm glad you wrote the will help me along my path!

5-0 out of 5 stars Aimed for teens who need health food but useful for all
Sergei was overweight and diabetic. His mother, fearing he would die from diabetes as did his grandmother, went on a search for a healthful diet. She switched the family to raw foods--nuts, salads, blended vegetables to make cold soups, and dehydrated vegetable and seed purees to make "bread."

The teens Sergei and Valya tell how to manage in a world where junk foods and drugs are persistent menaces in school. Sergei's cracker recipes, made of ground flax seeds and pureed vegetables that are dried, are so delicious you won't believe it. And there are recipes for "cakes", smoothies, soups, and all look amazing. If you have an overweight teen who is suffering from ill health, maybe these teens will inspire him or her.

4-0 out of 5 stars A good resource for teens and adults
I thought that the forward by the authors was delightful and heartfelt. I hope that they are able to reach teens around the world with their message of how raw foods can change your body, mind and life. Most recipes are easy to prepare, and the ones that I have tried so far are tasty. One thing that I would have liked to have seen was a description of what one needs to prepare the kitchen for raw food preparation. For example; I had NO idea what a Vita-mixer was, or what to look for in a dehydrator or juicer. These items are must-haves in a "raw" kitchen. Other than that, it's a good book to have. ... Read more

164. Culinary Artistry
by Andrew Dornenburg, Karen Page
list price: $36.21
our price: $23.96
(price subject to change: see help)
Asin: 0471287857
Catlog: Book (1996-10-21)
Publisher: Wiley
Sales Rank: 3621
Average Customer Review: 4.89 out of 5 stars
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If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.

The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.

How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle ... Read more

Reviews (47)

5-0 out of 5 stars Wonderful Reference Material
I am a self-taught home cook who enjoys the activities of the kitchen. I entered the cooking arena one of the standard ways, using cookbooks. Collections of recipes familarized me with the techniques and ethnic cooking styles. Gradually, my cookbook collection included reference books that provided some of the theory behind tastes and preparation styles. Gold's 1-2-3 series, Peterson's Sauces, and others introduced to me the philosophies that allow a cook to go beyond mimicking a recipe to improvising and even creating a dish. Culinary Artistry is perhaps the best available reference for learning about the traditions of combining flavors and food groups.

It contains vital information that I suspect is taught only in some of the culinary schools. It provides valuable charts of information about cooking and menu planning. The book contains sections on Menus, including a seasonality chart and a chart explaining successful seasoning combinations. There is a section for Composing Flavors, the highlight of which is a chart showing successful food contrasts. Another section involves Composing A Dish. Here there is a chart showing great food matches and one showing seasoning matches. The Composing A Menu section offers a chart showing frequent accompaniments to meats and paragraphs presenting theories about Hors Douevres, Cheeses, and Desserts. This was a sparse and incomplete passage in an otherwise comprehensive book. Finally, there was a fun section addressing the Evolution of Chef's Styles. Here the authors provide sample menus comparing chef's offerings from earlier decades to their present day productions.

The volume offers multiple anecdotes, quotes, and side bars concerning the views of popular chefs. Various recipes are interspersed to illustrate the principles. My one criticism was that the book was laid out like a college textbook. Photos, captions, quotes, highlighted lines, sidebars, and other areas compete on the same page, magazine style. The book serves as reference, frequently glanced at rather than read straight through as a narrative.

5-0 out of 5 stars "Inspiring"..."A godsend."
"FLAVOR MATCHMAKING: Some cooks look to books not for precise ingredients and specific instructions, but for inspiration. I've got a book for those cooks.

It's the loftily named CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996), also the authors of the better known BECOMING A CHEF. It's not a cookbook per se. Nor is it a treatise on the techniques every cook ought to know. And it's certainly not a collection of culinary prose. It's more a style manual for those who need to find out if a certain something will go with another certain something.

The most relevant information is found in the aptly named section 'Matches Made In Heaven.' Arranged alphabetically, the list comprises about 328 ingredients and seasonings and, for each ingredient listed, the authors provide several complementary flavors. It may not come as any surprise that the entries under beef ribs read ginger, horseradish, mustard, potatoes, tomatoes.

But it is incredibly liberating, when in a chicken rut, to alight on the appropriate page and find 57 compatible ingredients for a plain old hen. When the vegetable bin is overflowing with leafy greens or I'm flummoxed over a side dish for a dinner party, I consider it a godsend to flip through the pages and decide on mustard with the greens and walnuts with the watercress.

And it's inspiring to be reminded in the midst of Thanksgiving chaos that perhaps that pear dish needs a sprinkling of black pepper rather than a drizzle of honey. As with any reference work, it's not the entire book I value so much as a particular page or two in a desperate moment.

The balance of the book's 426 pages are chapters on composing a dish and a menu, complete with advice from restaurant chefs. I confess I haven't read the book cover to cover. And I doubt I ever will. But it's nevertheless the one book that regularly makes the commute from office desk to kitchen counter." ...

5-0 out of 5 stars A brilliant book.
"Culinary Artistry" came to my attention as an recommendation which mentioned that if I enjoyed the authors' book "The New American Chef" (which I did, very much), that I might also enjoy this book. Amazon got it right in spades: "Culinary Artistry" is yet another breakthrough approach to thinking about food by these authors. Cuisines, menus, dishes and flavors are both constructed and deconstructed, providing the experienced cook with a blueprint for successful experimentation. This book is an invaluable resource to anyone confident enough in the kitchen to want to innovate, yet smart enough to know that it's important to know the "rules" before you try to break them successfully. This is an absolutely brilliant book, one that I have referred to almost daily since it's been in my possession.

5-0 out of 5 stars Culinary Artistry deserves 10 STARS!
Culinary Artistry deserves 10 stars for being the most important book in my kitchen!! When I'm stumped to make a new dish, I can open to any page of this book and come up with a new idea for any season, any occasion. This book fosters creativity like no other book I've ever read. Every other professional chef I know considers Culinary Artistry their secret weapon at the restaurant when coming up with a special menu or just a special for the night. I can't say enough about what a revolutionary book this is for people who know the fundamentals of cooking but are always striving to develop their knowledge, technique and cuisine. I learn something new every time I open this incredible book.

5-0 out of 5 stars Excellent reference for culinary students
I used this book as a reference for my hot foods classes in culinary school. It is well written and gives you many, many hints on how fully cultivate your talents in the kitchen. This book is a must buy for any culinary student. I also used the following for my baking classes in culinary school:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa Heilman

These last two books helped me to prepare for the types of questions seen on my baking and advanced baking classes. With the help of these two books, I got a 94 average. Some of my friends in other culinary schools told me about these last two books and how it helped them to reduce their study time and get excellent grades. The first book Culinary Artistry is an awesome book no culinary student should be without. I recommend these 3 books as must buys. ... Read more

165. The Bride & Groom First and Forever Cookbook
by Mary Corpening Barber, Sara Corpening Whiteford, Rebecca Chastenet de Gery, Susie Cushner (photographer)
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 081183493X
Catlog: Book (2003-06)
Publisher: Chronicle Books
Sales Rank: 39739
Average Customer Review: 3.93 out of 5 stars
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Book Description

Here is the perfect gift for the happy couple—the first and only cookbook they will ever need. Best-selling authors Sara Corpening Whiteford and Mary Corpening Barber start the bride and groom off right with essential information on the equipment they’ll need to begin cooking in their new home, as well as invaluable tips on getting the pantry stocked. Then they offer 125 recipes—those special dishes to turn to again and again. Ready to entertain the new in-laws? A weekend brunch featuring Sausage and Cheddar Cheese Strata comes together in a snap and is certain to impress. If something a little more romantic is in order, Brie and Champagne Fondue for Two shared in front of a roaring fire is as cozy as it gets. Everyday favorites like Classic Lasagna, Grilled Chicken with Roasted Red Pepper Salsa, and the impossible-to-resist Silken Chocolate Tart will have even inexperienced cooks looking like pros in the kitchen. Whether cooking on the fly with Dinners in a Dash—a meal on the table in 30 minutes or less: perfect for the working couple!—or hosting that first-ever holiday dinner, this is the cookbook newlyweds need to chop, peel, sauté, and roast in harmony in the kitchen. Complete with beautiful photographs and menu ideas for special occasions (including the first anniversary), the Bride & Groom First and Forever Cookbook will have the happy couple—and their family and friends—eating well from this day forward. ... Read more

Reviews (15)

2-0 out of 5 stars Maybe in a few years
I wish I could recommend this book a little higher because it is very beautiful. And I wish that I could make more of the recipes in this book because the pictures of the finished dishes look beautiful as well. But I'm not a chef and I'm not a caterer, I'm a beginning cook and while I do have patience and desire to learn to cook, I don't have hours each evening to prepare dinner.

I'm hoping to use this book in the future when I have a little more experience under my belt. I think it's a little misleading because it represents itself as a cookbook to help you learn how to cook. If I had received this as a gift, I may not have been so disappointed but this was quite an investment for a cookbook.

5-0 out of 5 stars A Very Classy and Classic Cookbook
This is such a welcome cookbook.It includes both partner's
in the act of learning to cook together.Most are for the
bride only,and given at a shower, if you are given the
standard book.(It is an excellent,but very basic book.)
The twins who wrote this book want to bring the couple into
the kitchen.Here they learn how to stock the room with the
most fundamental tools,pots and pans and spices and
necessities to start their adventure.
It shows how to prepare for a dinner party with modern
appetizers of the new generation.
It also shows the ordinary problems of how to carve the
turkey.There are recipes for all seasons and holidays.
All time nutricious meals take a big space.Some of them
are enlivened with newer ways of decorating your table.
Everything is a feast for the senses.
When the bride returned from her honeymoon,she told me
she and her husband were about to tackle a veggie
lasagna to have during the football game.
A bridesmaid in their wedding joking said,"Why didn't
you choose this for me."She was married last year and might
get a surprise this year under her tree.
The book ends with to love and cherish,a good reminder
when you are cooking or anytime of the day.

One Comment:Everyone remarked on the elegant wrapping paper
and printed note to the Bride and Groom.I had selected
from, gift wrapping,and an engraved note.I then
added a white bow to the silver paper.I don't know if this is
your standard gift wrap for weddings,but it was beautiful.

5-0 out of 5 stars A wonderful addition to the kitchen
I received this cookbook at my bridal shower this spring, and what a wonderful delight it has been! The book itself is gorgeous, with huge color photos of the fully prepared dishes. But what is best about this cookbook is that the meals that you create are beautiful and delicious. I am not an expert cook (still learning, but hey - I just got married so the family expectations are still low!) and I find this cookbook neither too easy nor too challenging. The breakfast strata, red grape and feta salad, and prosciutto and mushroom chicken are my particular favorites. I highly recommend this book.

5-0 out of 5 stars I LOVE THIS COOKBOOK
I am what is known as a "cookbook junkie". I buy them to try the recipes, but mostly just to read. Let me tell you, I have tried almost every recipe in this book. They are easy to follow with good pictures and good suggestions for making it a meal. I turn to it on a harried evening when I don't feel like cooking and whenever I am going to have a dinner party. I am searching for more books by these ladies. Awesome.

4-0 out of 5 stars This book's cookin'!
Much like my favorite chicken recipe from "Bride & Groom," this book is "divine"! I have quite the collection of cookbooks, but none gets more use than this one. And, it's managed to do what no other has: gotten my husband to help out!

We received this as a wedding present, but it's been a gift in more ways than one! It should be shared by EVERYONE, not just husbands and wives. ... Read more

166. Better Homes and Gardens New Cook Book (Better Homes & Gardens New Cookbooks)
by Better Homes and Gardens
list price: $19.95
our price: $17.95
(price subject to change: see help)
Asin: 0696217163
Catlog: Book (2003-08-01)
Publisher: Better Homes and Gardens Books
Sales Rank: 5746
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Book Description

• More than 900 new recipes-1,200 in all-reflect current eating habits and lifestyles.

• 500 new photos-more than 700 in all-including 60 percent more of finished food than the last edition.

• Dozens of new recipes offer ethnic flavors, fresh ingredients, or vegetarian appeal.

• Many recipes feature make-ahead directions or quick-to-the-table meals.

• New chapter provides recipes for crockery cookers.

• Efficient, easy-to-read format, with recipes categorized into 21 chapters, each thoroughly indexed for easy reference.

• Expanded chapter on cooking basics includes advice on food safety, menu planning, table setting, and make-ahead cooking, plus a thorough glossary on ingredients and techniques.

• Appliance-friendly recipes help cooks save time and creatively use new kitchen tools.

• Nutrition information with each recipe, plus diabetic exchanges.

• Contemporary food photography attracts browsers and helps cooks discover new recipes to make.

• Icons identify low-fat, no-fat, fast, and best-loved recipes.

• Every recipe tested and perfected by the Better Homes and Gardens Test Kitchen.

• Revised and updated cooking charts, ingredient photos, emergency substitutions, and equivalents.

• Respected, reliable kitchen reference with hundreds of cooking terms, tips, and techniques. ... Read more

167. Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
by Renee Loux Underkoffler, Woody Harrelson
list price: $21.95
our price: $15.37
(price subject to change: see help)
Asin: 1583331719
Catlog: Book (2003-12-01)
Publisher: Avery Publishing Group
Sales Rank: 15479
Average Customer Review: 5 out of 5 stars
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Book Description

Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet.

In Living Cuisine, celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen into one's lifestyle. She provides clear, step-by-step instructions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, and even blanching.

At the heart of Living Cuisine are the more than 300 tantalizing recipes inspired by a wide range of ethnic and regional foods. These beverages, soups, salads, appetizers, side dishes, sushi, entrees, and desserts are all delicious and simple to prepare. This unique resource includes thorough information necessary for a foray into raw-foods living
... Read more

Reviews (4)

5-0 out of 5 stars More than 300 sumptuous gourmet recipes
Compiled by Renee Loux Underkoffler, Living Cuisine: The Art And Spirit Of Raw Foods presents more than 300 sumptuous gourmet recipes. Tut this is far more than just another cookbook. Living Cuisine explains in detail the techniques and methods to healthfully and safely prepare raw foods and deftly bring out their flavor. Underkoffler (an expert raw-food chef and the former co-owner of the Raw Experience restaurant in Maui) offers professional techniques for balancing flavors, juicing, sprouting, fermenting, dehydrating, blanching, garnishing, and so much more. These high quality recipes include Vanilla Bean Cookies; Basic Buckwheat Crunch Cereal; and Layered Nueva Corntillas among many more delicious favorites. A superb guide for those seeking to explore the health benefits and fine culinary taste of raw foods, Living Cuisine is a welcome and much appreciated addition to any gourmet cookbook collection.

5-0 out of 5 stars Yum and Yay
The lovely Renee has distilled her years of wisdom into an info-packed tome of good, happy eating. This book is about eating and preparing food that fuels and supports the body, mind and spirit. I have had the good fortune to know Renee and partake of her scrumptious pies at her former restaurant in Maui; her enthusiasm and compassion shines through every page. I have yet to try the recipes, but I've already gotten myself some red quinoa (who knew it came in colors other than beige?) and have been reminded of the importance of food as a healing and supportive element in my life and not just stomach-stuffing. I'm grateful to have this book to guide me back to eating well. I'm also glad that now when people say, "You're a vegetarian? But what do you eat?" I'll have something to show them -- something brimming with solid information, flavor, vitality and yum.

5-0 out of 5 stars Inspired Cuisine with Grace and Spirit
A wonderful addition to the growing raw-foods cookbook list! This is a delightfully written, very engaging book that would be an excellent introduction for anyone interested in a living foods lifestyle.

The first half of the book is a compilation of information, from advice and the benefits of going raw to a comprehensive list of foods, tools and techniques. Very useful for the beginner (even veteran raw foodists might learn a thing or two).

The second part of the book consists of Renee's delicious vegan recipes (no animal products or dairy). Everything I have tried is tasty, elegant and nicely balanced and her desserts are outrageous!

Unlike Trotter and Klein's wonderful but complex "Raw", the offerings here are very easy to assemble. My one complaint is that many of the side notes and paragraph headings are printed in very pale gray. The lack of contrast makes these very difficult to read... it's a design flaw but doesn't diminish the overall quality of the book.

As a raw chef, myself, I think Renee has done a masterful job of creating a book that will appeal to everyone. Simple, straight forward and delicious. There is a real sense of love and joy that pervades this book. Highly recommended!!

Bon appetit!

5-0 out of 5 stars Delicious every time!
I took 2 classes with the author in NYC this fall, and her food was amazing, so I eagerly awaited the book! So far, my boyfriend (who is not raw) and I love everything we have made. The pies are especially fabulous, and better than all cooked pies I have had. They are incredibly rich and delicious. I have also made the pasta puttanesca and linguine alfredo, sundried tomato flax crackers, caesar dressing, ginger miso dressing, strawberry and cream smoothie, and zucchinni spelt flatbread. The two pies we made were the Mango Papaya Coconut Creme with Raspberry Frosting, and the Walnut Pear Torte. Amazing.
She does include some recipes for steamed vegetable side dishes, as she writes that some harder veggies may be difficult for some people to digest and assimilate in their raw form. Even if, as a strict raw-foodist, you were against this, I would still recommend buying this book. Everything is delicious, and very creative. The food is rich and luxurious, and if you are serving non-rawfood people, these are recipes that will really impress them. The first half of the book has in-depth information about raw food ingredients and techniques, such as sprouting, culturing, and fermenting. good for a raw foods introduction, as well as "advanced" cooks. If you are not a raw-foodist, you will still love the recipes, so if you would like to eat more fresh food, this is a great book. Some gadgets like a dehydrator and blender are necessary for some recipes, but others don't require them. Enjoy! ... Read more

168. The Cancer Survival Cookbook : 200 Quick & Easy Recipes with Helpful Eating Hints
by Donna L.Weihofen
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 0471346683
Catlog: Book (1998-12-04)
Publisher: Wiley
Sales Rank: 37200
Average Customer Review: 4.5 out of 5 stars
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Reviews (2)

4-0 out of 5 stars This is a very helpful book.
This book was recommended to me by an oncologist, and I found it was very helpful. There are recipes devoted to foods easier to eat for patients who have side effects from chemotherapy. Some very delicious soups, smoothees, etc. This cookbook shows that nutritious recipes can taste very good.

5-0 out of 5 stars Good Information and Good Food, Too!
This book has very helpful information for Cancer patients going through Chemotherapy and Radiation treatments. Everyone can benefit from this information. The recipes are Excellent and easy. I like the fact that nutritional information is given and and that hints are given on how to increase the calorie intake when needed. I wish I had seen this book when I was in treatment. I use and love the recipes now! ... Read more

169. Good Luck Life : The Essential Guide to Chinese American Celebrations and Culture
by Rosemary Gong
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0060735368
Catlog: Book (2005-02-01)
Publisher: HarperResource
Sales Rank: 1980468
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170. Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
by Todd Wilbur
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 0452275873
Catlog: Book (1997-06-02)
Publisher: Plume Books
Sales Rank: 3224
Average Customer Review: 4.59 out of 5 stars
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Long before scientists in Scotland cloned Dolly the sheep, ToddWilbur was hard at work replicating recipes from some of America'sfavorite restaurant chains. Armed with Ziploc bags for transportingleftovers and plenty of questions for his servers, Wilbur has combinedthe skills of a private eye and a research scientist to devise thetasty clones included in Top Secret Restaurant Recipes. Wilburhoned his technique on convenience food, creating exact duplicates ofeverything from a Big Mac to a Twinkie; in this book, however, he setshis sights on slightly more sophisticated fare. Within these pagesyou'll find sure-fire recipes for such chain favorites as Hard RockCafe's Famous Baby Rock Watermelon Ribs, Cheese Blintzes from theInternational House of Pancakes, and The Olive Garden's Hot Artichoke-Spinach Dip. Denny's, Shoney's, The Cheesecake Factory, and Pizza Hutare just a few of the many chain restaurants from which popular menuitems have been "cloned." So the next time youhave a hankering for Tony Roma's World Famous Ribs or a slice of RedRobin's Mountain High Mud Pie, don't bother to go out--instead, eat inwith Top Secret Restaurant Recipes. ... Read more

Reviews (44)

5-0 out of 5 stars One of the Best Cookbooks I Own
Maybe THE best cookbook I own. With four teenagers in the house, we don't go out to eat very often. And everyone gets bored with the tried and true handful of recipes we all tend to make over and over. This book has added new flare to mealtime at our house. Although we've tried many of the recipes -- and loved them all -- our favorite is the Tony Roma's ribs. This is a big hit with everyone at our backyard barbecues, and has undeservedly earned me a reputation as a good cook. (I'm not really a good cook; these recipes are just easy to follow.) The only problem now is that all of our friends and family want to come for dinner when they know we're serving ribs! Although not necessarily for the true gourmet, this book is a hit for anyone who likes to play in the kitchen.

5-0 out of 5 stars Absolutely Fantastic book!
I found that the book was a great investment for people who might not have the funds or the patience to be at the restaurants all the time to have great food. Everything that I've made has been excellent, and though I'm sure that the author tried to find the closest ingredients that could be found with ease at your local market (and in comments to the people who gave a bad review that he couldn't find the ingredients out of the country, we're lucky someone has found a way for us to make the recipes at ALL! How's he supposed to know you can't get Mayo where you are and what substitution you could use in its place? ) Also to the person who made the comment about it not being "gourmet fare" the recipes that are in the book aren't supposed to all be gourmet fare, they're supposed to be recipes most people LOVE & it wasn't like you couldn't look over the book and judge if it was for you before you bought it! I LOVE this book, and it looks like everyone else does too! Great Job Todd! THANKS!

4-0 out of 5 stars Not for dieters...
This book is similar to all the other ones out there. Not really anything that sets it apart from the rest. if you're on a diet, I would definitely steer clear of this book. Many of the recipes seem to be high in fat and calories.

The recipes are easy to follow but I would have to say that the best one in the whole book is the recipe for the Olive Garden's Italian dressing. Delicious!

4-0 out of 5 stars A great cookbook to add to your collection
This is a fun cookbook. I have tried to copy things I have eaten from restuarants and never was able to copy it right. I love the the IHOP cheese blintz and couldnt for the life of me figure out what was in the middle. Now with this book I am able to make it myself. That recipe alone for me made the book worthwhile. I am going to try the bloomin onion next. It even tells you how to cut the onion. This is just a fun cookbook to have whether you are a professional chef or a dont know how to even boil water. The one negative about the book is the paper its printed on. It would never survive a spill. I tend to have more spills or splatters on my cookbooks because they are right in front of me as I am using them. This one I will have to be more careful with because it wont be able to take it.

5-0 out of 5 stars Bringing down the restaurant, one recipe at a time...
I thumbed through this book and asked my sister-in-law if I could copy down a recipe. I soon realized I was going to need to purchase one for myself. The step-by-step thorough instructions and the detailed diagrams insure success. The witty commentary adds a spicy element that typical glossy and gourmet cookbooks lack. This book could make any "foody" nostalgic for the comfort food showcased. ... Read more

171. Frank Stitt's Southern Table : Recipes from Highlands Bar and Grill
by Frank Stitt
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 1579652468
Catlog: Book (2004-08-01)
Publisher: Artisan
Sales Rank: 580
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Book Description

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.

Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.
... Read more

172. Cheese Primer
by Steven Jenkins
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0894807625
Catlog: Book (1996-10-01)
Publisher: Workman Publishing
Sales Rank: 3603
Average Customer Review: 4.33 out of 5 stars
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If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S.and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful. ... Read more

Reviews (15)

4-0 out of 5 stars A good guide, but don't let it intimidate you
If Anthony Bourdain's motto in "A Cook's Tour" is "Eat what the locals eat," the author of "Steven Jenkins Cheese Primer" (no apostrophe) might add the corollary, "Don't eat what the locals eat if you're not where the locals are." For one of the most important, if depressing, pieces of information in this info-packed book is that we in this country are banned, through the wisdom of our government, from eating authentic European cheeses the way they were intended to be eaten (i.e., made from unpasteurized milk). As a result, many "European" cheeses sold in the US, Jenkins tells us, are pallid and bland -- if not downright heretical -- imitations of their European namesakes. If we want to try, for example, a "real" Camembert, we'll just have to wait until we get to France.

(Interestingly, Camembert cheese is not made in the village of Camembert, Jenkins informs us, nor is cheddar cheese made in the English town of Cheddar. Not any more, anyway. And needless to say, "real" cheddar cheese is apparently a very different thing from the mass-produced yellow bricks we find in our grocery store.)

The cover of this book describes Steven Jenkins as "America's most opinionated authority" when it comes to cheese, and I've no doubt that's true. His opinions do in fact come through loud and clear. As with any "authority" on matters of taste, you can give his opinions as much weight as you think they deserve. There's no question, though, that Jenkins is immensely informed about his topic. And if you feel a little self-conscious carrying this Primer to your local *crémerie*, rest assured that it would still be easier than trying to memorize all the facts, tips, recommendations, and warnings the book contains.

4-0 out of 5 stars Comte = very few small holes Emmentaler = lots of big holes
I worked as a cheesemonger for five years, have shopped at Mr. Jenkins counter at Fairway in NYC, and have attended American Cheese Society conferences where he has spoken. When I've heard him speak, he has always admitted that there is incorrect and out of date information in this book - it was published in 1996, and since then, some cheeses that were unavailable in the U.S., or only available in pasteurized versions have become available or additionally available in raw milk versions. For example, on p. 159, he states that Bleu d'Auvergne is only made with pasteurized milk. There are versions now that you can buy in the U.S. made with raw milk and have been for at least five years.

It's not a huge problem for a casual reader that there are errors in the book - though some of them are factual, many of them are changes caused by the growth in interest in good cheese in the U.S. Availability is changeable, and we get to eat more delicious treasures because of greater interest in cheeses here in America, which includes the promotion of cheeses by Mr. Jenkins. I've heard that he's working on a second edition, but that was a couple years ago, and a revision of a work like this is certainly a long process.

That being said, the picture on p. 116 *is* captioned incorrectly. The text above the picture is about Emmentaler. A wheel of Emmentaler (originally from Bern, a bulging Swiss cheese with holes produced by the action of innocuous bacteria added to the curd in production and a smooth, brushed rind) is identified as a wheel of Comte (a cheese from the Franche-Comte region of France with a few small holes, and a flat, bumpy, natural brown rind, pictured on p. 114). This is obviously an editing mistake. Believe me, your average book editor is not going to be identify cheeses by sight at ten paces as a cheesemonger can. If you turn the book upside down and look closely, you will be able to read the words "Grand Cru" on the top of the cheese. It's Grand Cru Emmentaler.

Mr. Jenkins tells us himself, "I'm opinionated about flavor and pull no punches." He is opinionated, and his likes and dislikes come through strongly. Don't decide to dismiss a cheese entirely because he doesn't like it, or accept it just because he loves it. You just can't do that with food. This is a chatty, enjoyable, conversational read, but if you want to learn about cheese, don't just read this book. Read others too, and *most importantly*, go out and meet your local cheesemonger and taste all the different types of cheese you can!

3-0 out of 5 stars Cheese Primer
Pity this book doesn't have clear colour photographs. The content is excellent but the edition I have looks rather badly reproduced.

4-0 out of 5 stars As a Primer It's Great but It's Not a Bible
I credit this book with opening my eyes to the wide world of cheese. As a true neophyte, I use this book as a starting point whenever I head out to Whole Foods to bring another cheese back to the family (sorry, The Cheese Shop in Beverly Hills is just too darned far). Do keep in mind two things about this book. One, it is a cheese primer, not the bible of all things cheese. Use it to pique your curiousity and to get ideas. Two, taste is subjective and just because a cheese expert likes something does not mean you will (and vice versa). Take Taleggio and Oka. Mr. Jenkins finds Taleggio to be sublime and meaty. I find it to be stinky and bad tasting. Mr. Jenkins finds Oka to be stinky and mediocre. I think it rocks (my wife does find it stinky, though--okay it's a bit stinky but it tastes really good). He's also dismissive of Mimolette while my whole family loves it. Not a ding against Mr. Jenkins, though, because I would not have tried Mimolette if his book had not inspired me to try everything. Just remember to take his subjective opinions with a grain of salt and you will be fine.

5-0 out of 5 stars What have you got against Steven? This is a GREAT book!
Evidently the reviewer whose words are displayed below has something personal against Steven Jenkins. What's the deal with that? No one in their right mind who knows and loves cheese would ever feel that way about this fabulous book. In any case, be advised that the reviewer below is flat-out wrong on almost all of the errors he cites from the Cheese Primer. I repeat: they do not exist! Not only is the cheese in the picture on page 116 indeed Compte (one of the said reviewer's "favorite" errors), but for it to be msitaken for Grand Cru Emmenthal is not only a careless, but utterly misinformed remark. As for the cheeses the anonymous reviewer (too ashamed to reveal his name!) describes as "boring" and "mundane", their very appeal lies in their ability to intensify and flourish as time goes by. Perhaps someone doesn't have the patience to wait until his cheese have arrived at the appropriate age.

When determining the quality of fine cheese, why take the word of an anonymous reviewer rather than someone who ahs obviously worked with cheese for more than 30 years, and has travelled all over the world simply to examine it like Steven Jenkins has?! Perhaps if this reviewer's name were confident enough about his opinions to post his name, one might feel more confidence in his review; also, we Amazon shoppers could judge his credibilty for ourselves.

In any case, Steven Jenkins' Cheese Primer, to these eyes (and nose, and most importantly, taste buds)seems to be refreshingly lucid, awesomely comprehenseive and chock-full of fromage jewels from anywhere and everywhere. A good buy! ... Read more

173. Bouchon
by Thomas Keller
list price: $50.00
our price: $30.00
(price subject to change: see help)
Asin: 1579652395
Catlog: Book (2004-11-15)
Publisher: Artisan
Sales Rank: 87
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Book Description

When Thomas Keller imagined opening a second restaurant in Napa Valley, next door to his French Laundry, he envisioned a place serving food that excited him in a different way from the food at the French Laundry. He craved food that was less complicated, and a place that was more casual, where he could go every night after work. And that was how Bouchon was born.

Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants, and the best meals--as most chefs will tell you--don't require the most expensive ingredients or lots of them or lots of steps. The only thing that's required is that you care about all the stages of the process--the slow browning of sliced onion for an onion soup, the proper cutting of the potatoes for a gratin, the right amount of salt on a raw chicken, how long you cook a pot de crème.

All the emblematic bistro dishes are here, interpreted and executed as they've never been before. The confit of duck, country-style pâtés, soupe à l'oignon gratinée, steamed mussels, steak frites, gigot d'agneau, all achieve the impossible: they get even better.
... Read more

174. Millie Chan's Kosher Chinese Cookbook
list price: $19.95
(price subject to change: see help)
Asin: 0517574748
Catlog: Book (1990-04-28)
Publisher: Harmony
Sales Rank: 762943
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars The One Kosher Chinese Cookbook to Have
I do a lot of Chinese cooking and have found Millie Chan's cookbook to be superb. Every recipe turns out to be delicious and most are easy to make. I wish this book was back in print as I have cleaned out most of the copies available on E'Bay to send to my friends. ... Read more

175. Betty Crocker's Living with Cancer Cookbook: Easy Recipes and Tips through Treatment and Beyond
by KrisGhosh, LindaCarson, ElyseCohen
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 0764565494
Catlog: Book (2001-12-14)
Publisher: Betty Crocker
Sales Rank: 47103
Average Customer Review: 5 out of 5 stars
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Reviews (3)

5-0 out of 5 stars Betty Crocker's Living with Cancer Cookbook
I actually do not have cancer but am going through chemotherapy treatments for Hepatitis C, and found this book wonderfully encouraging and helpful. I have all the possible side effects and so I have lots of trouble eating. I am on a weekly treatment for a year so there are some days each week whenI can't eat. What I found the best about the book are the great easy recipes and the comments by patients and Dr. Ghosh. I found many recipes which I have already tried and my family loved the results. The recipes are easy and you probably already have the items at home or they are readily available. The book has helped encourage me to continue treatments and given me lots of easy food to prepare for my family.

5-0 out of 5 stars The Best Manual for Living with Cancer
Having lived with cancer for 8 years and having had over one hundred treatments so far, I am thrilled to find a book that really talks to patients from patients who have lived through the same thing I am going through. This book shares real world recipes that are easy to eat and easy to make. In addition, the recipes have been eaten by patients who have the same problems I have had namely nausea, constipation, mouth sores, diarrhea and special diets such as neutropenia and low residue. The lists of recipes on pages 48 & 49 help me and family members chose food that I can eat AND that will benefit me for the side effects I am going through. This is incredibly encouraging!!! I especially appreciate the Q & A section from Dr. Ghosh and the diet plans for the special diets in the back of the book. Another great feature that I love are the special tips pages such as Snacks (p109), Humor and Healing (p149), Food during Treatments (p207), and Great Gifts (p223). I think this book would be the best gift to give to a cancer patient going through treatment. The best part of this book are the real quotes from real patients on nearly every recipe in the book. This book is a both a manual for Living with Cancer AND an excellent cookbook with tried and true recipes. Thanks Betty Crocker!!!

5-0 out of 5 stars A wonderful resource
Not only does Dr. Ghosh give good advise and explainations to what is happening to a cancer patient, his recipies are great too. He explains why some things happen and what to do to combat them. This cookbook is not only good for the patient but for the family as well. The notes and question and answer section will help everyone involved with a cancer patient unterstand the issues surrounding the disease much better. ... Read more

176. Cook It Quick! : Speedy Recipes with Low POINTS Value in 30 Minutes or Less
by Barbara Turvett
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0743245962
Catlog: Book (2004-01-06)
Publisher: Fireside
Sales Rank: 5483
Average Customer Review: 5 out of 5 stars
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Book Description


In today's overworked world, busy people have less and less time to cook the healthy, enticing meals their families crave. But now, Weight Watchers Cook It Quick! takes some of the work out of your workday by supplying you with fabulous fix-it-fast ideas for all your evening meals. Based on the FlexPoints® Weight Loss System, Cook It Quick! is packed with more than 150 speedy, savory recipes, and also offers helpful hints for easy substitutions and tasty tips for making these recipes even faster and more mouth-watering.

Each exciting recipe includes complete nutrition information and POINTS value -- and will never take you more than a half hour to cook! With so many fantastic 30-minutes-or-less recipes at your fingertips, what are you waiting for? Just check out what's in store for you within these colorful, tempting pages:

•Salads to Sink Your Teeth Into •Savory Soups & Stews •Pizza, Sandwiches, & Wraps•All-in-the-Family Favorites •Everybody Loves Pasta (Grains, too!) •Flash in the Pan: Stir Fries & Skillet Suppers •Elegantly Easy •About Last Night...Slow-Cooker Recipes •Plus an extra special bonus: 10 in 15: Best Ever 15-Minute Recipes! ... Read more

Reviews (1)

5-0 out of 5 stars You can trust Weight Watchers cookbooks!
I've been using Weight Watchers cookbooks for at least 20 years. While the older cookbooks were kind of hit or miss, I must say that in the last few years the cookbooks have improved to the point that everything I've tried has been a hit.

This one is really a winner! The Sweet and Sour Pork, while not a traditional sweet and sour recipe (it's sweet but doesn't contain any "sour," such a vinegar or lemon juice), is very flavorful and a real favorite in our house.

Everything I've tried so far has turned out great and, as billed, is quick and easy to make. It's so great to have a repertoire of recipes that you can make at the last minute on your busiest days.

My husband doesn't even realize he's eating Weight Watchers recipes! They are that good. ... Read more

177. The Best Kitchen Quick Tips: 534 Tricks, Techniques, and Shortcuts for the Curious Cook
by Editors of Cook's Illustrated Magazine
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 0936184655
Catlog: Book (2003-02-01)
Publisher: Cook's Illustrated
Sales Rank: 805
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars If You Cook - You Need This Book
The editors of Cook's Illustrated magazine have compiled some of the most inventive kitchen tips published in Cook's over the last decade. Regular readers of the magazine will recognize the Quick Tips from the corresponding feature, which features ideas submitted by Cook's readers. The 534 tips, techniques, and shortcuts are presented in alphabetical order, from almond paste (how to soften it) to zucchini (seeding it). So, finding the tip you need is effortless.

The tips run the gamut from food preparation (removing corn kernels from the cob) to clean-up (removing silverware from the dishwasher easily) to ingredient selection (distinguishing hard- from soft-shelled lobsters) to grilling (oiling the cooking grate) to food storage (freezing meat) and everything in between. Each tip is illustrated in one or more hand-drawn, straight-forward diagrams, making implementation simple. Although some of the tips are somewhat obvious, most are ingenious and will truly help you prepare food in an easier and more efficient manner. Most highly recommended. ... Read more

178. The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
list price: $10.95
our price: $8.21
(price subject to change: see help)
Asin: 0809236338
Catlog: Book (1994-09-01)
Publisher: McGraw-Hill
Sales Rank: 42835
Average Customer Review: 3.92 out of 5 stars
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Book Description

Imagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams.Now you can enjoy hundreds of combinations of tempting, flavorful breakfasts, lunches, dinners--even desserts--all for only 1200 calories a day.

... Read more

Reviews (13)

5-0 out of 5 stars The 1200-Calorie-A-Day Menu Cookbook : Quick and Easy Recipe
This book is perfect for me. I want to eat a 1200 calorie a day menu. But I was spending so much time compiling recipes from the various books that I have that I gave up. This book allows you to choose a breakfast, lunch, dinner and dessert. No strict regimen. No matter which meals you choose, you don't exceed 1200 calories. It's perfect. The recipes are more "gourmet" which is what I like to prepare. All the recipes are based on 4 people but its not that difficult to scale down to one or two, it just takes a smidgen of effort. Best recipe book I have found to date.

5-0 out of 5 stars Yum, Yum, Yum!!!
I found the low-fat recipes to be easy to make (many take only about 15 minutes) and very delicious. The menus simplify my dieting and allow me variety in my meals that I was previously lacking. Face it, I hate cutting fat and calories as much as anyone but The 1200-Calorie- a-Day Menu Cookbook book makes it all just a little bit easier, tastier,and almost pleasant! Nutritional information provided with each recipe is very helpful.

5-0 out of 5 stars Why isn't Nancy Huges a Celebrity Chef?
I do a lot of cooking and a lot of dieting. This book has been a great help in getting a health menu together with 1200 calories a day. And you feel like you ate something when you are done. Every recipe I have tried is a real winner. My husband keeps asking me why this cookbook author is not a celebrity chef -- because everything is so good and low calorie too. This is a cooks book -- if you don't want to take the time to cook each meal yourself, it may not be for you. For me, it is worth the effort if the alternative is frozen or packaged "diet food."

5-0 out of 5 stars These recipes taste great!
I've tried recipes from a number of low cal/low fat cookbooks and many of them are so bland and tasteless my husband has begged me to never cook them again. Everything I've tried from this book has won rave reviews (especially the cajun chicken and beef stir fry). I also found them to be easy to adjust to personal taste preferences. I highly recommend this book to anyone who is trying to stay low cal without giving up taste.

3-0 out of 5 stars I'm just a beginner to this way of life
I was told by my doctor that I need to restrict my diet to 1200 calories a day or else I have a high risk of adult onset diabetes (my mother is diabetic and I am overweight). I have found the cookbook to be very helpful in helping me manage my day. I scan the cookbook at the beginning of the week and decide what I will be having the rest of the week so that on no given day do I have to stare at the fridge wondering what I will make. I've found the meals to be very satisfying portion wise and quite flavorful. You won't starve by any means and some of my favorites are the simplest to make. My favorite breakfasts are the fruit and cereal and the peaches and shortcake recipe. The vanilla cream when it congeals is like vanilla pudding. The only meals I haven't been tempted to try were the dinners, none of them really struck my fancy, I rely on another low fat cookbook for that. The desserts didn't interest me much either. I tend to prefer just a small bit of chocolate or else have vanilla yogurt and fruit for dessert. I love the way the day is broken down though. When the doctor told me to cut my calories so drastically I never knew that I would be eating so much and losing weight so easily. I don't regret buying it and plan to memorize several of the favorites that I've tried so far. ... Read more

179. Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
by Ina Garten
list price: $35.00
our price: $21.00
(price subject to change: see help)
Asin: 0609606441
Catlog: Book (2001-03-27)
Publisher: Clarkson Potter
Sales Rank: 185
Average Customer Review: 4.38 out of 5 stars
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"A good party is not about the food," says Ina Garten, "it's about the people." That may be true, but her Barefoot Contessa Parties! will ensure that your next party is a fabulous one, regardless of your guest list. Garten, author of The Barefoot Contessa Cookbook and a monthly column in Martha Stewart Living, has been catering since 1978. So who better to put together a collection of entertaining theme parties? She's included everything from drinks and hors d'oeuvres to dessert and coffee, as well as notes about what "surprises," atmospheres, venues, and table decorations lend themselves to each. Because she likes to attend her own parties (and who doesn't?), almost every recipe is make-ahead and remarkably uncomplicated.

From casual get-togethers, such as the Pizza Party--which includes recipes for Caesar Salad with Pancetta, California Pizzas that your guests can assemble themselves, and Ice-Cream Sodas--to the elegant Academy Awards dinner--where your guests will enjoy Raspberry Vodka, Rori's Potato Chips with Caviar Dip, Smoked Salmon with Mesclun, Filet of Beef with Gorgonzola Sauce, Roasted Cherry Tomatoes, Garlic Roasted Potatoes, and Chocolate Ganache Cake--Garten's parties are well thought out and well organized. Divided by season, you'll look forward to Summer's Outdoor Grill, which starts with Real Margaritas, followed by Endive and Avocado Salad, Grilled Herb Shrimp with Mango Salsa, Spaghettoni al Pesto, Tomato Fennel Salad, and Peach Raspberry Shortcakes for dessert. Autumn brings beautiful menus like the one where you cook with your guests and end up with a feast of Potato Pancakes with Caviar, Salad with Warm Goat Cheese, Rack of Lamb, Orzo with Roasted Vegetables, and Apple Crostata. Winter's menus bring soul-warming food, such as Seafood Chowder, Butternut Squash and Apple Soup, and a recipe for possibly the world's best Chocolate Chunk Cookies. Spring offers menus such as the Sunday Breakfast, with a main course of Roasted Asparagus with Scrambled Eggs, and the Jewish Holiday Party, with Chicken Soup with Matzo Balls.

Filled with funny party anecdotes, a bit of Ina Garten history, and clever hints and tips to help guarantee the success of these recipes, this collection, subtitled "Ideas and Recipes for Easy Parties That Are Really Fun," delivers on every count. --Leora Y. Bloom ... Read more

Reviews (56)

5-0 out of 5 stars Finally! A cookbook for the rest of us!
I love to cook and bake but I run screaming from complicated recipes. This cookbook contains simple recipes for really great-tasting food. It is uncomplicated and the adjoining photographs are simple and elegant. Never have I found a cookbook where page after page I have found recipes that I actually want to try.

I made the ceasar salad the first day I bought the book, the sour cream coffee cake the second. Both turned out fantastic! Tomorrow I shall conquer the delicious-looking rugelach.

The book is touted for parties but don't let that fool you. These are great recipes for simple family dinners as well as large parties. The book is also sprinkled with Ina Garten's advice and past experiences.

I thank Ina Garten for this wonderful new cookbook - but moreover, my husband thanks her!

3-0 out of 5 stars More of a lifestyle than a cookbook, but fun to look through
This book has gorgeous photos and is fun, but it's not really designed for a regular person's life. Garten's idea of parties, which she writes in the introduction, are mostly small gatherings. This means that the book isn't very helpful for larger groups.
There are some tips on organizing the party, but not as much I would have liked, such as a timeline of how when to prepare things. Of course, when you are only doing a small party this isn't as important, but even for the tea for 25 she doesn't tell you how you should store things or what you should make first and last.

My major complaint would probably be the cost of the recipes. Wow. This book is about how we might like to entertain our closest and dearest friends if we had a vacation house in the Hamptons and a BMW (oh wait...). So, really the book is about an ideal lifestyle most of us just wish we had.

It's a fun read and has some interesting recipe ideas, but is not all that practical.

5-0 out of 5 stars wonderful!
All of Ina Garten's books are great. Recipes are easy to follow, ingredients readily available, and dishes always get rave reviews. I use her recipes on an almost daily basis. Many great ideas for enteretaining also. All 3 books are must haves.

4-0 out of 5 stars Wonderful
I love Ina's shows and books and have found that the recipes always turn out just as they should. This is the second Barefoot Contessa book I have bought and although I haven't made quite as many recipes from this one as I have from Family Style (I just got Parties!), I can tell already that this one is a winner.
So far I've made the Spinach Gratin & Apple Crostata, both to rave reviews. ANyone who tells you that her books are not value for money is totally nuts. All of her recipes are totally dependable and keep me coming back again and again.
Please try he Family Style. It's magnificent!

4-0 out of 5 stars Gives you what you expect. Nothing More. Others are Better
This is Ina Garten's second of three cookbooks and the one most closely patterned after the flagship work of her mentor, Martha Stewart. It presents ideas and recipes organized for small scale entertaining at home. As such it is no match for Stewart's 'Entertaining' volume, to which I would direct you if you need to plan any serious parties with more than eight guests.

Garten's first book was simply recipes from her catering business. They were probably the best she had. This book adds value to a simple collection of recipes by organizing courses into party menus designed for sixteen different family and close friend occasions. The third book seems to be composed of leftovers.

The choice of events to celebrate is a bit quirky in that traditional occasions such as Christmas, Graduation, Thanksgiving, Fourth of July, Mardi Gras / Carnavale, and St. Patrick's Day are not included. Rather, ten out of the sixteen are 'moveable feasts' in that the menu is appropriate to just about any occasion. Some are limited by season such as 'Outdoor Grill' and 'Canoe Trip', but many are generic indoor excuses to have a good time, such as 'Sunday Breakfast', 'Pizza Party', and 'Fireside Dinner'.

Unlike Stewart's book, there is really not much serious advice on how to organize for parties. Much of it is common sense plus clever ideas for special events, such as the idea to pack picnic portions in Chinese takeout cartons.

Garten has the advantage of claiming with full justification that her recipes are all specifically developed and test to work in a small party environment, as she has been in the catering business doing just this thing for many years. On reading her recipes and seeing many of them done on her Food Network TV show, I believe almost all of these recipes are simple and short in prep time, if not very cheap. The few recipes which take more than a page of large type are the baked goods. As Garten says herself, many are more a matter of 'assembling' than they are of cooking.

Next to books from publishing house Alfred A. Knopf, cookbooks from Clarkson N. Potter have the most distinctive style. Where Knopf's books tend to follow the sedate style of Julia Child's classics, Potter's books for Stewart and Garten go for lots of large, glossy, very good photographs. Following the maxim that one eats with their eyes before their mouth, this may even help sell cookbooks with it's appeal to the visceral. Unfortunately, a rational look at the content versus the price suggests this book is a bit short on value. I will give Garten credit for referring to recipes in her earlier book rather than filling pages in this book with repeated recipes. I may be visually challenged, but photographs in cookbooks rarely create a positive impression and often create a negative impression if they are poorly done. In this book, I think they are a wash. They are too caught up in being artistic to give great value to the culinary, but they are not bad photos, so, they do nothing for my appreciation of the recipes.

At $35 list price for sixteen menus and about eighty new recipes, I say this is only a modest value for the cost. The tie-in to the TV show adds some value, but not much. I would recommend Sheila Lukins' book 'Celebrate' as a serious resource for family gatherings. I already suggested Martha Stewart's book as a better source for larger events.

I recommend this book to any Ina Garten fans plus anyone who already has the other volumes recommended in this review, and simply needs more ideas. Professional caterers are an obvious choice. The book delivers the expected content in an attractive package. Nothing more. ... Read more

180. Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
list price: $45.00
our price: $27.00
(price subject to change: see help)
Asin: 158479397X
Catlog: Book (2004-11-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 348
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Book Description

Arthur Schwartz is the Big Apple's official foodie-about-town, the Schwartz who ate New York City, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz's New York City Food, he shares his gastronomic expertise, chronicling the city's culinary history from its Dutch colonial start (think crullers and coleslaw) to its current status as the multicultural food capital of the world. For good measure, Schwartz also includes 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy's cheesecake, Lobster Newburg.

Schwartz is not only informed, he's funny, and throughout the book he covers everything from the phenomenon of the celebrity chef to his first meeting with James Beard. His text is transporting, taking readers back to Delmonico's, the Colony, the Horn & Hardart Automats, and the once-popular Childs Restaurant with its renowned buttery pancakes. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Schwartz is the ideal dining companion. AUTHOR BIO: Native New Yorker Arthur Schwartz has an encyclopedic knowledge of the city's aromas and tastes. Currently New York's foremost radio food expert, he was also the longtime executive food editor and critic of the New York Daily News. His previous books include Naples at Table: Cooking in Campania (HarperCollins) and What to Cook When You Think There's Nothing in the House to Eat (Ecco). Schwartz grew up in Brooklyn, where he lives today.

Chris Callis has been a professional photographer for more than 30 years. He is the photographer of Alvin Ailey Dance Moves (STC) and Maury Rubin's Book of Tarts (William Morrow), among other titles.
... Read more

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