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$15.30 $7.98 list($22.50)
101. Having Tea : Recipes & Table
$21.25 $16.00 list($25.00)
102. Twelve Months of Monastery Soups
$17.32 $14.70 list($27.50)
103. Pleasures of the Vietnamese Table
$37.40 $32.28 list($55.00)
104. Foie Gras: A Passion
$14.00 list($20.00)
105. Hors D'Oeuvres
$13.59 $13.23 list($19.99)
106. The Icing On The Cake: Fabulous
$15.72 $14.72 list($24.95)
107. Betty Crocker Ultimate Cake Mix
108. Professional Touches/the Art of
$15.72 $15.71 list($24.95)
109. New Tapas: Today's Best Bar Food
$8.96 $5.28 list($9.95)
110. 101 More Things to Do With a Cake
$21.75 $19.95 list($32.95)
111. The Chocolate Bible: The Definitive
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112. Vice Cream: Over 70 Sinfully Delicious
$18.87 $15.78 list($29.95)
113. Sugar Roses for Cakes
$17.95 $11.70
114. The Artful Cupcake : Baking &
$11.87 $10.74 list($16.95)
115. The Williams-Sonoma Collection:
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116. 125 Best Cupcake Recipes
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117. Scones, Muffins, and Tea Cakes
$10.85 $9.95 list($15.95)
118. Sweet Gratitude : Delicious Ways
$11.53 $8.50 list($16.95)
119. Somersize Chocolate
$11.53 $9.43 list($16.95)
120. Surreal Gourmet Bites: Showstoppers

101. Having Tea : Recipes & Table Settings
list price: $22.50
our price: $15.30
(price subject to change: see help)
Asin: 0517560070
Catlog: Book (1987-12-13)
Publisher: Clarkson Potter
Sales Rank: 93698
Average Customer Review: 4 out of 5 stars
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Book Description

What could be cozier on a blustery winter's day than a mug of tea by the fire with freshly baked Irish soda bread slathered with sweet butter and tangy orange marmalade? Or more invigorating on a crisp, cool afternoon in autumn than a picnic in the country with sharp English cheeses; crusty white peasant bread; vegetable, cheese, and apple tarts; and Thermoses of steaming warm tea? Or a better way to celebrate the ripe berries of summer than a dessert party tea in the garden with lemon-curd tartlets, raspberry shortcake, raspberry sorbet, sugar cookies, and tea served in flowered china cups?

A cookbook and style book, Having Tea includes a range of stunning locations with recipes, menus, table settings, and serving ideas for tea. There are formal and elegant teas that ring in the winter holidays with rich dark fruitcake, shortbread, brandy snaps, and sherried English trifle; a tea for one in the study with spicy ginger Bundt cake and a plate of cookies; and tea for two in a loft, with slow-scrambled eggs, cornmeal muffins and apple butter, and panfried tomatoes sprinkled with fresh tarragon. Each menu provides suggestions for the ideal tea to suit the meal.

Since the American style of tea drinking originated in England, Having Tea goes to the source to show two classic English tea rooms, tea at the Savoy Hotel in London, and a tea dance at London's Waldorf. In addition, there are special sections on the history and different varieties of teas, selections of teapots and tea services, and directions for brewing the perfect pot of tea. A final section, the "Tea Larder," offers ideas for tea trimmings from honey to mint or ginger, tea sandwiches, and a directory of mail-order sources for tea.

With approximately fifty recipes for tea sandwiches, crumpets, scones, cookies, and cakes as well as hearty tea-time meals, Having Tea will make you want to make having tea part of your day. It shows how, far more than a beverage, tea is a grand indulgence that provides food for the body and the soul. ... Read more

Reviews (7)

5-0 out of 5 stars The Only Afternoon Tea Book You Will Ever Need
I have been collecting books on afternoon tea for the last twenty years. This outstanding book, against which I judge all others, is a must have for anyone interested in afternoon tea. I have made almost all of the recipes many times and several items, particularly the Victorian poppyseed cake, can be found waiting in my kitchen for guests any day of the week.

Every recipe has consistantly turned out delicious and beautiful. The text is invites repeated reading by its gently lyric style and the photographs are at once dreamy and alluring. You will return to this book time and again.

3-0 out of 5 stars Average at best
The photos in this book are lovely, and some of the theme ideas are nice, but honestly, the recipes didn't do much for me, for the most part. If you want some inspiration, and you want some photos for ideas on creating ambience for a nice tea party, then this is a good book; if you're looking for a cookbook, best keep looking.

2-0 out of 5 stars But does it taste good?
Sure, the photos are pretty but are the recipes any good? I tried the raisin scone recipe - it was very dry and the salt needs to be reduced by at least half if not three quarters. I wonder if any recipe testing was done before this book went to print.

5-0 out of 5 stars Lush photography and tasty recipes
The photos in this book transport the reader to settings of fantastic themed teas, such as a picnic, a Christmas celebration, a hotel tea dance, or a scholar's study. The lush photography and the care that was taken to provide appropriate illustrations to accompany the recipes is worth the price of the book alone. But wait -- there are some darn good recipes here too. I love the honey mustard chicken -- it comes out moist, even using lean white meat. The Irish soda bread is hardy and irrestistably savory with the addition of caraway seeds. And the corn muffins are perfect for a cold winter's breakfast. There is some valuable information about tea, its preparation, and the accoutrements of the tea ceremony, although the emphasis is on the western tea ceremony, as opposed to the eastern version. This book was the first I bought about tea, and it inspired a rather large collection of tea books. Please see the list I created at my Amazon home page for my recommendations on other great tea books. This book is a valuable gift from the authors to all fans of tea.

5-0 out of 5 stars Delectible Reverie!
This is an outstanding book with beautiful pictures and delicious recipes. I have been collecting books on tea for many years and this is by far my favorite. I have made almost every recipe in the book (several countless times), and all have come out tasting and looking better than expected. This book is worth owning for the Victorian Poppyseed Cake recipe alone. If I could only own one tea book, this would be the one! ... Read more

102. Twelve Months of Monastery Soups
by Victor-Antoine D'Avila-Latourrette
list price: $25.00
our price: $21.25
(price subject to change: see help)
Asin: 0892439319
Catlog: Book (1996-09-01)
Publisher: Liguori Publications
Sales Rank: 162423
Average Customer Review: 4.7 out of 5 stars
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Book Description

"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.--This text refers to the paperback edition of this title ... Read more

Reviews (20)

5-0 out of 5 stars Great for my Confidence!!!!!
Absolutely wonderful recipes for the learning-to-cook cook ...Every soup I have prepared from this book has been deliciously satsifying in aroma, texture & flavor. Our family now enjoys a soup made from these recipes each night as a regular part of our dinner. We are up to 3 new soups per week! And I am becoming renowned for my soups - who would've thought? But I do share my secret...this cookbook is too good to keep to myself!

5-0 out of 5 stars Practical soup from a practical monk
Twelve Months of Monastery Soups is an excellent, seasonally based cookbook for practical soup making. However, you must take its estimation of servings as dubious - his "two servings" is eight servings as a meal in my house. Three things separate this volume from other soup cookbooks: (1) the soups are arranged by month that the ingrediants would be readily available in your garden or green grocer's. (2) the recipes are international but are the cooking "of the people" not of exotic chefs (3) delightful line drawings, quotations, odds bits of trivia etc. are sprinkled throughout the pages.

To give you a flavor of the variety of recipes presented: for March we find a German Saint Lioba Beer and Mushroom Soup, a Spicy (East) Indian Soup, a Basic Onion Soup, a Tuscan Green Vegetable Minestrone, an Everyday Potato Soup, a Garlic Soup, a Lima Bean Soup, a Beguine Cream Soup, a Saint Patrick Irish Cheddar Soup ... All the recipes are easily made; they have clear instructions and ingrediate lists.

5-0 out of 5 stars Best soup I've ever made.
I received Twelve Months of Monastery Soups as a gift for Christmas and I love it. Most of the soups have been a big hit for everyone in my family. I highly recommend this book. The recipes are easy with usually only two or three steps for each soup. I have found a couple of soups that I didn't like in here, but the overwhelming majority of them have been excellent. I especially love the Cream of Broccoli and Cream of Asparagus as well as the Potage du Jardin and Spinach Soup. I think I'm going to buy this book as a gift for several of my friends and family, since I think it was a great gift choice for me.

5-0 out of 5 stars Soup is Good Food
Nothing warms the spirit like a bowl of soup and this book is a special joy -- filled with simple and delicious recipes for the ultimate comfort food. The recipes are organized by the months of the year to emphasize seasonal preferences and produce availability. Turn to January for great hot soups and stews in the cold months, look for lighter choices and some wonderful cold soups in the summer chapters. There are 175 (!) soup recipes in this book, all simple enough to prepare every day for your family and many elegant (yet still easy to prepare) for entertaining. The Vegetable stock in this cook book is the best and most flavorful I've ever tried and I freeze tons of it in four-cup ziplock freezer bags to use in vegetarian dishes.

The recipes are meant to be experimented with and the author gives great advice for substitutions and seasoning in the preface. Because of the special emphasis on seasonal availability of produce this cook book is the perfect choice for the kitchen gardener.

2-0 out of 5 stars not reliable
A few soups are good (e.g., the parsnip soup), but many are quite flavourless. Perhaps useful in a library, but not a high priority. I have made many more poor soups from this book than tasty ones. ... Read more

103. Pleasures of the Vietnamese Table
by Mai Pham
list price: $27.50
our price: $17.32
(price subject to change: see help)
Asin: 0060192585
Catlog: Book (2001-08-01)
Publisher: HarperCollins
Sales Rank: 13651
Average Customer Review: 4.14 out of 5 stars
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When Mai Pham--chef and owner of the renowned Lemon Grass Restaurant in Sacramento, California--left her home and her grandmother in Saigon in 1975, just days before the city fell to communist rule, she never thought she'd see either again. Happily for her, she returned 20 years later to rediscover her roots and reconnect with her 100-year-old grandmother. Happily for us, she's written Pleasures of the Vietnamese Table, in which she shares that journey--and the vibrant cuisine of her homeland. She weaves a stirring tale of rediscovery; of visiting with cooks in market stalls and street cafés and home kitchens; and, perhaps most importantly, of rediscovering her "favorite food on earth," pho, the noodle soup often referred to as the national dish of Vietnam.

Pham begins with a chapter on dipping sauces, condiments, and herbs, which, she explains, are the true backbone of Vietnamese cooking. She explores culinary variations: the "rice bowl" of the southern peninsula and the French- and Indian-inspired foods of Saigon; the more robust style of the cooler central region of Hue; and the straightforward style of the mountainous north. And she shares the simple, classic recipes that define Vietnamese food. Green Mango Salad with Grilled Beef is at once salty (from the ubiquitous fish sauce), sweet from the fruit, and tangy and spicy from Chili-Lime Sauce. Ginger Chicken is bright with the flavor of ginger and spicy with dried chilies; caramel sauce adds body and an intriguing sweet and smoky element to the dish. And of course, one can't forget the beloved pho, which gets a whole chapter to itself. The traditional Hanoi-style Vietnamese "Pho" Rice Noodle Soup with Beef is fragrant with anise and ginger and thick with velvety noodles and delectably rare beef suspended in the hot broth.

Featured throughout the book are black-and-white photographs of the country and its people, stories of Pham's childhood, and enchanting tales of the history and people of Vietnam that, taken together, highlight a rich and vibrant picture of the ancient cuisine of this complex country. Helpful guides to the Vietnamese pantry and cooking techniques, along with a glossary, menu suggestions, and a list of resources for the more exotic ingredients make the book extremely useful to even the uninitiated. --Robin Donovan ... Read more

Reviews (21)

5-0 out of 5 stars Great if you like really authentic Vietnamese
This book is really great if you like truly authentic Vietnamese. I am Vietnamese and I really liked the cookbook. I found the recipes to be more authentic than her first book. Keep in mind that you have to have access to a Asian market in order to make some of the dishes, but what else would you expect? Her recipes call for common Vietnamese ingredients that may not be common in American kitchens. To make authentic Vietnamese food, you need Vietnamese ingredients. Most major cities will have some kind of Asian market.

Some of the recipes are time consuming but this is how it is done in Vietnam, women spent their entire day cooking. If you are trying to cook authentic Vietnamese, this is one of the best books to own. If you want an Americanize book, this may not be the one for you.

5-0 out of 5 stars The most authentic Vietnamese cookbook available today.
I'm Vietnamese, and I've been looking for an authentic Vietnamese cookbook for a long time. "Pleasures of the Vietnamese Table" contains deliciously authentic recipes that could be duplicated at home. This book also has lots of great background information regarding each recipe. Other people complain that this book has no pictures of the food, but I really don't need the pictures because I've grown up eating the same food, so I know what they should look like. If you need pictures of the food, then I suggest Nicole Routhier's "The Foods of Vietnam", which has beautiful pictures of the foods. I find that Nicole Routhier's recipes are just a little bit more elaborate than Mai Pham's recipes, so I prefer to cook using Mai Pham's book. If you know Vietnamese food well enough, you could leave some ingredients out of Nicole Routhier's recipes, and they will still taste delicious. For example, Nicole Routhier uses milk to make fresh coconut milk, but Mai Pham uses water instead. I think using water to make coconut milk is simpler and also more authentic. I recommend Mai Pham's "Pleasures of the Vietnamese Table" for anyone interested in cooking authentic Vietnamese food. I also recommend Nicole Routhier's "The Foods of Vietnam" for its beautiful photographs of the food and also for many of its recipes. You can't go wrong buying these two books, and I do think you need both books in order to have a complete understanding of Vietnamese cuisine.

5-0 out of 5 stars Definitive, authentic, the real deal
I was skeptical when I saw this book but after reading the recipes and trying many of them, I can say that, as a Vietnamese person, the recipes are truly authentic. They're what you would expect to eat if you spent time in Vietnam. Also, the sections that give historical and culinary background information are great! If you only had one Vietnamese cookbook, this would be the one.

5-0 out of 5 stars Excellent Vietnamese street foods!
What more can you ask for? The author went back to Vietnam and collected recipes from the best street-food vendors and home cooks, and she compiled them into this gem of a book. The recipes are authentic and delicious! No fancy restaurant dishes are included here. The techniques and recipes are easy to follow. This is hands down the best Vietnamese cookbook. Regular Vietnamese folks such as myself could actually cook from this book on a daily basis. I bought 4 copies and gave them as gifts.

5-0 out of 5 stars Easy Tasty Recipes!
This book is full of wonderful recipes. They are easy to make and taste just like they would if you ate out at a place that specialized in this cuisine. The Quick Pho recipe is wonderful and way too easy. There is also a wonderful five spice chicken recipe. If you have a dish that you love to eat when eating out at a vietnamese place then it should be in here. I was happy to see all my old favorites in here ... Read more

104. Foie Gras: A Passion
by Michael A.Ginor, MitchellDavis, AndrewCoe, JaneZiegelman
list price: $55.00
our price: $37.40
(price subject to change: see help)
Asin: 0471293180
Catlog: Book (1999-08-20)
Publisher: John Wiley & Sons
Sales Rank: 38571
Average Customer Review: 3.08 out of 5 stars
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Rich and silky, fresh foie gras is one of the world's great foods. But until the mid-80s, due to importation restrictions and without domestic production, none was available here. Michael A. Ginor, proprietor of Hudson Valley Foie Gras, was among the first to establish production of domestic duck foie gras, which excited the livers' current popularity.Foie Gras: A Passion, by Ginor and Mitchell Davis, celebrates foie gras in words and pictures; though it contains 80 chef-created foie gras recipes, accompanied by alluring color photos, the book is best appreciated for its thorough exploration of its subject. Those interested in this extraordinary specialty, and its place in modern American cooking, will embrace the book.

Commencing with a comprehensive exploration of foie gras history, which began with geese domestication in ancient Egypt, and continuing with an exploration of its production and use in Europe and America (there's a fascinating glimpse of foie gras's role in 19th-century Jewish cooking), the book then limns the modern methods by which foie gras is obtained and sold. The authors also address animal rights issues--they maintain that liver-fattening methods respect the birds' eating habits and physiology--and provide notes on wine and foie gras pairings as well as practical purchasing, cooking, and handling information. Recipes such as Caramelized Torte of Foie Gras, Smoked Eel, Spring Onion, and Apple are featured, as are the work of chefs including André Daguin, Emeril Lagasse, Jacques Pépin, and Charlie Trotter. If the recipes are beyond the reach (and pocketbook) of most cooks, there is much else to enjoy and ponder in this singular food book, a vital addition to a culinary library. --Arthur Boehm ... Read more

Reviews (13)

5-0 out of 5 stars Great book about an excellent ingredient!
Foie Gras is a scapegoat for animal welfare types, and they're welcome to their say. Yes, foie gras is hepatic lipidosis... But that's what makes it so good! It's like well-marbled beef.. the extra fat in the liver makes the flavor exquisite. I've even had the opportunity to serve it to one of my animal welfare friends without their knowledge (yes, a bit on the dark side, I know), and they were absolutely thrilled with the taste.

The top restaurants in the world will have foie gras as part of their menu. Perhaps some day biotechnologists will be able to grow it from liver cells so the animal welfare folks can move on to another cause... but for now, if you don't mind the controversy, get this book, learn all about Foie Gras as a gourmet ingredient, and boost your cooking expertise!

Look, if the Iron Chefs use it, it's got to be good stuff! Remember, life is too short to eat low-quality food, and taste is everything!

This book is truly a one volume reference on the subject of foie gras. Mr. Ginor devoted a lot of time into the research of this book, and it shows throughout. Extensive research went into the historical portion. How foie gras came to hold its status is explained. The social and cultural elements are covered and explained. Foie Gras is a subject of controversy, both in regard to health and in regard to "animal rights". The book covers both areas, tactfully and tastefully. His arguments in defense of foie gras are well thought out and historically justified.

The recipe section of the book is beautifully done. The presentations are mouthwatering and the photography is gorgeous! The recipes cover the entire spectrum, if it can be done with foie gras, it is in here!. I found a few of the recipes to be a little far fetched, but that is only a matter of my taste, no reflection on the recipe creator, or of the author. A vast majority of them are wonderful! I am anxious to serve tham to my customers!

I heartily recommend this book to anyone interested in the subject of foie gras. I feel it to be essential in the reference library of the Professional Chef! Mr. Ginor: Very Nicely Done!

1-0 out of 5 stars Foie Gras: A shameful practice
I can't believe that Foie Gras is still legal here! Anyone who eats it should be ashamed of themselves. It is pure callous gluttony when someone can eat a food that was obtained by literally torturing an animal. What do people think, that the duck's liver magically enlarges on it's own? If so, they would be drastically wrong. Those poor ducks are force fed through a pipe that is shoved down their throats! The workers who 'feed' the ducks get a bonus if they manage to not explode a certain number of duck's stomachs every month. I saw a video on this, and also saw a foie gras farm, which are not many because this cruel 'delicacy' is outlawed in so many places, but one farm is near where I live. It was worse than I imagine hell being. To all who eat this horror of a food: Find a tiny bit of compassion inside yourself. How would you like this to happen to your dog or cat?

1-0 out of 5 stars Foie Gras: A Tragedy
The poor ducks and geese which this "wonderful delicacy" comes from are force-fed to grow an abnormally and painfully large liver. This is absolute cruelty. You may think, hey, they're just animals, but you know what? So are we! How would you feel if someone decided hmm, I want to try some englarged human-liver, and picked YOU as the victim. You'd be stuck in a small cage, forcefed antibiotics to keep you barely alive while you were also forcefed other things to enlarge your liver, also known as giving you a disease. You would be suffering because of intense pain without pain relievers. You'd be miserable and would probably go crazy because of confinement. Then, of course, you would be painfully and inhumanely slaughtered.

"I can almost taste a slice of heaven." Wow, if heaven is diseased liver, remind me to go to Hell.

Ask any doctor. This enlarged liver is a disease. There are so many other options to choose. Please do not choose cruelty!

1-0 out of 5 stars Diseased Liver: A Death Wish
"Foie Gras-French for fatty liver-is the grossly enlarged liver of a duck or goose. Medically known as hepatic lipidosis, foie gras is a disease marketed as a delicacy. Birds raised for this gourmet cruelty are force-fed enormous quantities of food through a long metal pipe three times a day. This process of deliberate and painful overfeeding continues for up to a month, by which time the birds' livers have swelled up to twelve times their healthy size.

The process of forced feeding is so traumatic, and the confinement and conditions on foie gras farms so debilitating, that the pre-slaughter mortality rate for foie gras production is up to 20 times the average rate on other duck factory farms." For more information on Foie Gras, go to ... Read more

105. Hors D'Oeuvres
by Eric Treuille, Victoria Blashford-Snell
list price: $20.00
our price: $14.00
(price subject to change: see help)
Asin: 0756603714
Catlog: Book (2004-04-01)
Publisher: DK Publishing
Sales Rank: 70038
Average Customer Review: 4.5 out of 5 stars
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Has fear of hors d'oeuvres stymied your instinct for entertaining? Then give three cheers for the editors at Britain's DK Publishing, the lush, informative books they produce, and the writers that bring to press the highest level of cooking instruction and encouragement. Please welcome Hors d'Oeuvres by chef and Le Cordon Bleu cooking instructor Eric Treuille and caterer Victoria Blashford-Snell. Together they will put to rest whatever hors d'oeuvres anxieties you might have, and then ignite in you a passion for preparing gorgeous little nibbles.

The book is divided into sections on ingredients, equipment, recipes, techniques, and "The Party." The recipes section, in turn, is divided into chapters such as "Nibbles, Dips, and Dippers," "Tops and Bottoms," "Sticks and Skewers," "Wraps and Rolls," and "Stacks and Cases." In "Nibbles," you'll find recipes for several variations of spiced party nuts, Triple Chocolate Biscottini with Hazelnuts, Mini Gougeres, Parmesan and Anchovy Palmiers, Honey Mustard Chicken Wings, Spicy Peanut Dip, and Roasted Red Pepper, Feta, and Mint Dip. It all looks absolutely irresistible.

"Tops and Bottoms" leaves your basic blini way behind. Take one Parmesan shortbread, then build on top with the likes of roasted cherry tomatoes and feta. Or how about a cocktail-size corn cake topped with spicy mango salsa? You get the idea--something below, something above, all of it bite-sized. Love to grill? "Sticks and Skewers" introduces delicious morsels like Grilled Tuna with Spicy Roasted Tomato Dip, Curried Coconut Chicken Sticks, and Mint-Marinated Lamb Kebabs with Tahini and Honey Dip."Wraps and Rolls" includes Crab and Papaya Rice Paper Rolls with Sweet Chili Dipping Sauce, Cucumber Nori Sushi Rolls, and Crispy Wonton with Gingered Pork and a Chili Soy Dipping Sauce. "Stacks and Cases" runs along the lines of Filo Tartlets with various ingredients, Corn Cups with Tuna, Mango, and Lime Ceviche, and Quail Egg, Caviar, and Chervil Croustades.

But words hardly come close to what it all looks like in the usual gorgeous DK layout and photos. From there to the kitchen to the coffee table, it's a matter of a few graceful dance steps. And then you can kiss your hors d'oeuvres anxieties goodbye forever. --Schuyler Ingle ... Read more

Reviews (17)

5-0 out of 5 stars Looks great, tastes great!
I cook for 6-24 people at a time, for casual to black tie formal occasions, and this book has beautiful and tasty recipes that have always gotten requests for "What is the recipe", or Is this easy to make?"I do not have a lot of time to prepare complex recipes, so this book's numerous offerings, with usually readily obtainable ingredients suit me just fine!

My final appetizer is often slightly adapted from the book's recipes, my changes based on substituting local fresh herbs, fish for meat, or other seasonal or tropical substitutions.

Recipes such as the "Filo tartlets with spicy cilantro shrimp and Thai red chili dipping sauce" are quick to make, and stand out above other more "conventional" appetizers, and can be used without the tartlets, even on toast, to keep it easy. This and other appetizers have gotten rave reviews-if you prepare this, be warned that some guests may fill up on this alone, and not have room left for the entree and dessert!

Worried about not having an item...then for example, substitute sour cream for creme fraiche if it's not available for a different recipe, and it's no less tasty!

There's a mix of easy creations, and some more formal ones as well in this beautiful book.

The hints on preparation, and the pictures are inspirational to create numerous variations, so you get several hundred recipes from this beautiful book.

I need quick, easy and tasty for my uses, and cooking from this book has provided just that. See also "The Appetizer Atlas : A World of Small Bites" by Arthur L. Meyer for more complex and varied appetizers.

Buy this book, cook from it, and enjoy the smiles of your family, friends and guests!

2-0 out of 5 stars Way Too Complicated
I usually cook everything from scratch and don't mind spending a few hours making several appetizers. BUT, to make just onerecipe in this book, you'd need to spend a couple of hours. The majority of the recipes are too fussy and complicated and just not worth the trouble. I made a couple of the crepe appetizers with different fillings. They were the least time-consuming but the result still wasn't worth the effort - no one took seconds.

5-0 out of 5 stars Small bites, big flavour.
I love to eat small bites of different things, huge servings intimidate me, I feel full even before having a bite! That's why I like to serve appetizers and a main course when I entertain at home.
I noticed this book on Amazon and managed to have a "look inside" so I thought it was worth it and bought it: I'm so happy I did!
I have used it a number of times now and I can assure you that the recipes are wonderful and quite easy, but the results look so professional! I was really proud of myself.
The first time ever was for a (very) small birthday party for my mother. Since it was an impromptu party I chose only the most simple and easy recipes, but the flavours were so rich and complex that we were completely satisfied.
I used it at Easter to make an "appetizer only" and everybody was surprised and delighted (me too).
I tried the Caramelised Onion Pancakes, the Potato Focaccine, several marinades for meat and seafood, the Oriental Chicken Tartlets (that were a real success), just to name a few.

The book is divided into severalchapters:

The Ingredients
The Equipment
The Recipes
The Techniques
The Party

The Recipe section is divided into 5 sub-sections: Nibbles, Dips and Dippers - Tops and Bottoms - Sticks And Skewers - Wraps And Rolls - Stacks And Cases. Each is devoted to a single type of appetizer making it easy to find what you are looking for.
The recipes are clearly written and each is accompanied by a gorgeous picture of the finished product and some also by step-by-step shots of the most complicated techniques, even if I find that none is really difficult.
Most of the recipes contain ingredients that you can easily find at the supermarket, so that you don't have to get mad searching the exotic markets, even if they all draw inspiration from different kinds of cuisines.

What I liked most and found very helpful is the Think Ahead section at the end of each recipe. It contains everything you need to know to make things ahead and assemble them at the last minute, so that you can enjoy yourself together with your guests: how far head you can assemble your creation, how to freeze it, how long you can marinate it, how long it will keep in the fridge and how to reheat it and so on.

I really love this book. It is great for entertaining, even if you must have the time to prepare the most complicated recipes. None of them is really difficult, but some are time consuming.
Anyway, this is a must for the appetizer crazy!

5-0 out of 5 stars Everything for the novice or expert
I was looking for a book that would give me some new ideas for my cocktail party.This book came through with flying colors -- lots of unique recipes ranging from simple (spiced pecans and roasted red pepper feta dip) to difficult (homemade tarts).This book has some great menu recommendations that suggest items based on criteria like "make ahead" or "informal" or "impressive".This book has been well worth the money spent on it.

5-0 out of 5 stars Delicious appetizers!
This book was a real lifesaver when we recently had our first "grown-up" party.Almost all the appetizers I made came either from this book or Hugh Carpenter's "Hot Appetizers" (another winner).People kept asking who the caterer was (ME!) and are still talking about how wonderful the food was!(and I'm not even a very experienced cook) Besides the great pictures, I think the most helpful feature in the book is that each recipe is accompanied by "plan ahead" notes that tell you which parts of the recipe can be made days, weeks, or even months before the actual party.Very helpful when trying to coordinate a successful event.When we decided to have another party, this was the first book I reached for - it is indispensible! ... Read more

106. The Icing On The Cake: Fabulous Decorating Ideas for Simply Stylish Cakes
by Shalini Latour
list price: $19.99
our price: $13.59
(price subject to change: see help)
Asin: 1581804938
Catlog: Book (2004-08-30)
Publisher: North Light Books
Sales Rank: 139314
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Book Description

With The Icing on the Cake, beginning cake decorators will learn to become gourmet pastry chefs in their very own kitchens. Professional cake decorator Shalini Latour makes decorating elegant cakes easy, showing readers how to:

* Decorate cakes with basic supplies found in everyday craft stores

* Create visually impressive delights that friends and family will be eager to receive (and eat!)

* Doctor up store-bought cake mixes with ingredients readily found at grocery stores

With step-by-step photos and helpful sidebars with tips, tricks, and variations, readers will master the techniques needed to create delectable and attractive creations of their own. ... Read more

107. Betty Crocker Ultimate Cake Mix Cookbook : Create Sweet Magic from a Mix (Betty Crocker Books)
by Betty Crocker
list price: $24.95
our price: $15.72
(price subject to change: see help)
Asin: 0764573489
Catlog: Book (2004-07-26)
Publisher: Betty Crocker
Sales Rank: 112818
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Book Description

Now revised to work with the new Betty Crocker SuperMoist cake mixes! The complete guide to creative baking with cake mix

Betty Crocker cake mixes have been flying off the shelves since the reformulated product and its new packaging hit the stores in 2003. Now, Betty Crocker Ultimate Cake Mix Cookbook has been expertly updated to work using the new mixes, with recipes skillfully amended to ensure the best results every time.

Sure to be as popular as ever, this easy cookbook and guide helps home bakers use cake mixes to make 150 tempting cakes, cookies, crisps, crumbles, and other delicious dessert treats. There are recipes and instructions for Bake & Take Cakes, Holiday Cakes, and even a Fabulous Frosting and Glazes chapter. From simple bar cookies and cheesecakes to showstoppers like a Ballet Slippers Cake, a White Wedding Cake, and even a Gingerbread Cake Cottage, there’s something for virtually every mood and occasion. More than seventy full-page, four-color photographs–plus step-by-step line illustrations–make this book very visual and user-friendly, while the book’s concealed wire binding, which allows it to open flat, is perfect for convenient cooking. The result? Proof positive that great desserts really are a piece of cake–with Betty Crocker. ... Read more

108. Professional Touches/the Art of Advanced Cake Decorating
by Lesley Herbert
list price: $27.50
(price subject to change: see help)
Asin: 1853911682
Catlog: Book (1991-09-01)
Publisher: Merehurst
Sales Rank: 395743
Average Customer Review: 4.5 out of 5 stars
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Reviews (2)

4-0 out of 5 stars very professional
The book's title tells us all we need to know. this is for the expert cake decorator. Nevertheless the details and instructions within can help all decorators achieve higher standards. many of the tips are very useful as well as giving guidance on what to avoid. the step by step instructions are easy to follow and the cake designs are tasteful and low key, the emphasis being on attention to detail.

5-0 out of 5 stars professional touches
About the"Professional",just read this book. I love it about the professional touches anythings. Just look it! Trust yourself! ... Read more

109. New Tapas: Today's Best Bar Food from Spain
by Fiona Dunlop, Jan Baldwin
list price: $24.95
our price: $15.72
(price subject to change: see help)
Asin: 1571458611
Catlog: Book (2002-11-01)
Publisher: Laurel Glen Publishing
Sales Rank: 23645
Average Customer Review: 4 out of 5 stars
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Reviews (3)

4-0 out of 5 stars Great blend of traditional and modern
I searched high and low for the perfect Tapas book for my wife. She loves this one. Beautiful pictures, great recipes and not too many really-hard-to-find ingredients. Give this one a try.

I only gave it four stars instead of five because not every recipe in the book has a corresponding photo. Sometimes you have to use your imagination.

3-0 out of 5 stars Tap Your Imagination with These:

Today's Best Bar Food From Spain
By Fiona Dunlop, Photography by Jan Baldwin

Exquisite photography qualifies this cookbook as full-fledged coffee table book. It is also highly organized as to the geography of each region of Spain which prepares you for the ingredients chefs there use:

The Basque Country
Rioja and Old Castile
The Levante

Each region is amply discussed, then the tapas creations of several chefs in each area appears with the name of their bar. Some savory recipes result:

Smoked Salmon and Cheese on Tomato Confit
Anchovy and Trout Caviar Toasts
Sardines Marinated in Chili, Garlic and Bay Leaves
Pumpkin, Chestnut Feta Cheese and Pomegranate Salad
Chilled Potato, Tomato and Anchovy Loaf
Ham, Artichoke, Fava Bean and Aioli Toasts
Fried Goat Cheese with Honey
Smoked Fish Tartar
Squid in Tomato, Garlic and Red Wine Sauce
Mashed Potatoes, Salt Cod and Garlic
Chicken Legs with Prunes and Nuts in Blackberry Sauce
Ratatouille with Quail Eggs

The back of the books contains a regional list of recommended tapas bars, a glossary of terms and a recipe index by ingredient.

Tapas are fun, tasty and delicious!

5-0 out of 5 stars Great Fun
Amazing how such simple food can be so tasty. Seafood, chorizo, tomatoes and more all come alive. This book has beautiful photos too. From very simple to terribly complex, tapas cover the range. A big hit with guests. ... Read more

110. 101 More Things to Do With a Cake Mix
by Stephanie Ashcraft
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 1586852787
Catlog: Book (2004-03-01)
Publisher: Gibbs Smith Publishers
Sales Rank: 20261
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Book Description

What could possibly top the New York Times best-selling cookbook 101 Things to Do With a Cake Mix by Stephanie Ashcraft? Why, more delicious cake mix recipes of course! Coming this spring, it's 101 More Things to Do with a Cake Mix! Stephanie Ashcraft has done it again, serving up more lovin' for every busy dessert-lover's oven. 101 More Things to Do with A Cake Mix includes simple and delicious recipes-allusing cake mix as a main ingredient-for sweet rolls, breads, cookies, cakes, trifles, ice cream sandwiches and cakes, dessert pizzas, and much more. With a delightful variety of recipes to choose from, there's a sweet treat for every occasion. Don't miss out on what will surely be another New York Times best-seller!


Banana Split Pizza

1 white or vanilla cake mix

1 egg

1/2 cup butter or margarine, melted

1/2 cup flour

1/4 cup powdered sugar

8 ounces cream cheese, softened

8 ounces whipped topping

1 can (8 ounces) pineapple chunks, drained

2 bananas, thinly sliced.

1 1/2 cups strawberries, sliced

1/2 cup chopped nuts

Caramel ice cream topping, optional

Preheat oven to 350 degrees. Mix cake mix, egg, and butter together. Mix in flour. Spread dough thinly to cover a jelly roll pan or cookie sheet. Bake 10-14 minutes or until a light golden brown. Allow to cool completely. Mix powdered sugar, cream cheese and whipped topping together. Spread over cookie layer. Top evenly with fruit and nuts. Drizzle caramel ice cream topping over top, if desired. Store in refrigerator.

Stephanie Ashcraft, author of 101 Things to do With a Cake Mix and 101 Things to do With a Slow Cooker, was raised near Kirklin, Indiana. She received a bachelor's degree in family science and a teaching certificate from Brigham Young University. Since 1998, she has taught cooking classes for Macey's Little Cooking Theater in Provo and Orem, Utah. She and her husband, Ivan, reside in Provo with their children. ... Read more

111. The Chocolate Bible: The Definitive Sourcebook, With over 600 Illustrations
by Christian Teubner, Leopold Forsthofer, Silvio Rizzi, Sybil Grafin Schonfeldt, Karl Schumacher, Eckart Witzigmann
list price: $32.95
our price: $21.75
(price subject to change: see help)
Asin: 0670873713
Catlog: Book (1997-09-01)
Publisher: Studio Books
Sales Rank: 44535
Average Customer Review: 4.45 out of 5 stars
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Okay, we know you only read The Chocolate Biblefor the articles, but will your friends believe you?After all, thisstunning book is so overflowing with luscious photographs of chocolatein all its delectable varieties, shapes, and forms that it's hard tobelieve one could get any reading done under the circumstances.Still, if you can tear your eyes away from the illustrations, the textin this beautiful reference work is well worth perusing. From thehistory of chocolate in the first chapter to the recipes featuring asavory rather than sweet version of the bean in the last, TheChocolate Bible lives up to its name as the definitiveresource.

Consider unusual dishes such as Noodles with Chocolate or Mexico'swondrous combination of chiles and chocolate to make Mole sauce;how about a recipe for modeling chocolate--a substance you're meant toplay with, not eat--The Chocolate Bible has them all. Recipesfor macaroons and tortes, wafers and candies, cakes, fillings, andbeverages are at the heart of the book, but even if you never attempt asingle one, you'll still get hours of pleasure just leafing through thepages--reading the articles, of course. ... Read more

Reviews (11)

5-0 out of 5 stars great resource
An excellent book. Covers: history of chocolate, cocoa harvesting and varieties, chocolate manufacturing, tempering, making chocolate designs, chocolate decorations, cake making, chocolate fillings and coverings. Recipes include tortes, small pastries (like petit 4's and cookies), a big candy section. Also individual desserts like charlottes, mousses, souffles, and icecreams, as well as chocolate drinks. Lists equipment manfacturers in the back.

The book is beautiful and would be great for the coffee table even if you didn't use the recipes. I haven't tried any of the recipes yet, but they look sound from my experience. I feel it's different enough from other chocolate books to warrant buying. Compared to its peers that I own (Cocolat, the International chocolate cookbook, and Death by Chocolate) I would say this book excells in the presentation category for sure. It gives info on chocolate history that some of the other books don't. There are a LOT of recipes in this book. I would not recommend this book (or any of the other chocolate books I own, actually except for maybe Cocolat) for the absolute beginner unless he or she has another complementary book about cakes or pastries. The reason is while a lot of techniques are shown here, not a lot of "this is what can go wrong, and why" statements are included. So, if you goof, you might not know why. It doesn't go into which chocolate brands are the best, or talk about other ingredients (eggs, flour, etc) at all. In other words, the strengths of this book are presentation, showing techniques, history, recipe variety, but not recipe understanding. Probably my 2nd favorite chocolate book that I own (behind Cocolat). This book won the 1998 IACP award in the baking category.

5-0 out of 5 stars DELIGHTFULLY DECADENT
If you love chocolate yourself, or if you simply know someone who loves chocolate, as I do, this is THE definitive work! It begins with a fascinating look at the history of chocolate and then goes on to give us every chocolate recipe imaginable--and some that are not! There are recipes for candies, cakes, cookies, fillings and cocoas, all generously laced with gorgeous photographs that only add to the enjoyment of the book. Of particular interest to me and my family was the recipe for Mexican chocolate sauce, a wonderful combination of chilies and chocolate. The book also has recipes and tips for decorating with chocolate. I've tried many of the recipes and all have turned out simply delicious. And, if you're looking for a dessert to impress guests, you're sure to find it here! For the chocolate lovers of the world, this book certainly has it all.

5-0 out of 5 stars Glucose: Not so hard to find.
I just purchased this book. I find it excellent. Although I am a professional chef I think this book is very user friendly for the home cook. An earlier reviewer said they couldn't find glucose syrup. You can buy it in most super markets they just call it corn syrup. Use the white variety if available. It's also good for making sponge toffee.

1-0 out of 5 stars Worst choIcolate pecan pie on the planet
I just finished tearing out the pages of this worthless book and sending them to recycling, while throwing the binder into the trash compactor with the dreadful chocolate pecan pie it spawned. Never have I seen such a degradation of Valrohna chocolate, Normandy butter, free range eggs and a great deal of time. What a dreadful, dry, disgustging mess this recipie is! Do not waste your time on it.

5-0 out of 5 stars A Visual Delight!
What a treasure of a book. Not only visually delightful it is very educational as well. Makes you drool just seeing it on the table, thus it is dangerous to diets. ... Read more

112. Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
by Jeff Rogers
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 1587611996
Catlog: Book (2004-03-01)
Publisher: Ten Speed Press
Sales Rank: 39510
Average Customer Review: 5 out of 5 stars
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Book Description

It’s love at first bite! Until now, vegans and lactose-intolerants have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream–like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue! VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there who’ve been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients—the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you’ll be astonished at just how tasty and rich this healthy alternative to the heaviness of "real" ice cream can be. With vice cream in the freezer, you’ll never yearn for milk-based ice cream again. ... Read more

Reviews (2)

5-0 out of 5 stars A suggestion
To make the nut ice cream even healthier use raw organic nuts. Yes they are high in fat but when they are used raw, it is good fat. Roasting the nuts causes the oils to become rancid and acidic.

5-0 out of 5 stars delicious vegan ice cream for all diets...
ok this is yummy. i dislike eating dairy and can't find recipes not using tofu (i have a food sensitivity). this tastes fantastic. i made the vanilla (2 c. org. cashews pureed till smooth, 2 c. pure water, 1 c. real maple syrup, vanilla). put it in my new cuisenart (reviewed on amazon) ice cream maker and it was ready in 10 min. the only problem i see is that nuts are high in fat (14g. of fat in 1/4c. of cashews) and i can't seem to limit myself. this will have to be an occasional treat. the book has other recipes using hazelnut, almond, or coconut milks. sorbet recipes also. ... Read more

113. Sugar Roses for Cakes
by Tombi Peck, Alan Dunn, Tony Warren
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 185391908X
Catlog: Book (2002-01-01)
Publisher: Merehurst
Sales Rank: 24982
Average Customer Review: 4.33 out of 5 stars
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Product Description

When it comes to wedding cakes, everyone wants roses. In this fabulous new book, the art of floral sugarcraft is revealed by authors with experience in these unique techniques, showing readers virtually every kind of rose decoration that can be applied to a cake, as well as sugar roses in bouquets, sprays, posies, and for table arrangements. Sugar Roses for Cakes includes templates and features collections of all different kinds of roses: wild, climber, rambling, traditional varieties and the various modern roses, from full blown modern blooms to delicate, five-petal wild roses. With nearly 200 full-color photographs, this books offers a wide array of designs and cakes, including cakes for occasions other than weddings. The perfect book for brides and wedding planners, Sugar Roses for Cakes picks up on the latest trends in flower arranging to reveal many innovative ways to display sugar roses.
160 pages, hardcover.
Tombi Peck is a founding member of the British Sugarcraft Guild. Alan Dunn is a leading sugarcraft designer. Tony Warren, known for his delicate extension and filigree work, teaches sugarcraft and works for a large sugarcraft company.
... Read more

Reviews (6)

3-0 out of 5 stars My prior review was for Sugar Roses -- not this one!
I wrote a review for Sugar Roses (a book I said is OUTSTANDING) and they've put that review onto this book as well (Sugar Flowers for All Seasons). I've noticed they duplicated the reviews from others too. I have not looked Sugar Flowers for All Seasons so I can't say one way or the other if it's any good, (although considering the author, it's probably great).

4-0 out of 5 stars Different
It was nice to see a book with more than just roses and by more than one artist. There are some neat ideas with good instructions. I have only been making sugar flowers for about 7 years and was glad to see a few new ideas.

5-0 out of 5 stars OUTSTANDING book of its kind
This book is not only EXQUISITE to look at, but very detailed in its instruction. Since it is mainly roses, you get more varieties, which I find a tremendous bonus, since most cakes only display your basic white, red or pink rose. The book is separated into luxurious flower arrangements (that highlight a certain variety of rose) and the following pages tell you in detail how to create that rose, the other plants in the arrangement, and to assemble. All of the pages, including the ones of directions, are in lush full color photographs, and laid out as beautifully as the incomparable flower arrangements. Worth EVERY penny.

5-0 out of 5 stars Excellent details & precise information
This books has a very detailed guidelines to the art of making sugar flowers. One can follow very well, as each step is very clearly mentioned . I would suggest it is one the best books purchased & can be treasured.

4-0 out of 5 stars Wonderful gumpaste book!
My favorite author on gumpaste flowers! The flowers are exquisite, the instructions detailed with step-by-step photos and easy to follow, beautiful photography. Great for both beginners and experienced artists alike! You may find his arrangments a little overpowering for the cakes, but you can certainly scale them down, and American cakes are generally large than English cakes anyway. Can't wait for his next book! ... Read more

114. The Artful Cupcake : Baking & Decorating Delicious Indulgences
by Marcianne Miller
list price: $17.95
our price: $17.95
(price subject to change: see help)
Asin: 1579904610
Catlog: Book (2004-03-28)
Publisher: Lark
Sales Rank: 22294
Average Customer Review: 4.2 out of 5 stars
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Book Description

Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: that’s what makes a cupcake such a perfect delight—and why these 32 recipes will please young and old. These recipes are relatively easy to make, and use simple, readily available ingredients. The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag. How about cupcakes decorated with sugar butterflies, Winter Spice Cakes with snowflakes, and sinfully good Chocolate Mousse Layered Cupcakes? With these recipes at hand, any amateur pastry chef can wow a crowd.
A Selection of the Good Cook Book Club.
... Read more

Reviews (5)

5-0 out of 5 stars Real Works of Art
I love cupcakes! They are easy to make, easy to dress up and lovely to eat!
I didn't know what to expect from this book, since I saw contrasting opinions, but now that I have tried some recipes I can say I'm glad I bought it.
Well, some of the recipes take several hours, maybe days, to complete (for example: butterfly cupcakes and cupcake flower vase), but there are also others that are easy and yet stunning, like the Cabernet Chocolate Cupcakes and the Winter Spice Cupcakes.
I like the fact that recipes for chocolate modelling clay, fondant and royal icing are included and I also like the "cake to cupcake" conversion chart.

If you are looking for easy, uncomplicated recipes, I suggest you try "Cupcakes" by Ceri Hadda: I found a load of interesting and yummy recipes and none is too complicated.

Of course, this Artful Cupcake is "another planet", but, like any work of art, many of these project require a lot of time.

4-0 out of 5 stars Worthy Resource for baking AND DECORTATING cupcakes
I was delighted to find this book since, a few weeks ago, I looked through all my many books on baking for a simple cupcake recipe and I could find but one true cupcake recipe. And this was with a cake recipe on which I was not keen. I was doubly surprised to find not a single decent cupcake recipe at the Food Network web side at the time.

Upon reading this book, the first thing which struck me was that it was as much or more a craft book than it was a book on baking. The first clue is that the publisher specializes in craft books. It is not one of those major cookbook houses like Knopf, Clarkson Potter, Wiley, or even Ten Speed Press. The next clue is that the author's previous books are all on craft topics such as decorating with lights, gel candles, silk flowers, and scarecrows. The story becomes clearer when it is evident that the name on the front cover, Ms. Marcianne Miller, is probably much more a collector and editor of ideas than an author, let alone a baker. Among the fourteen (14) 'Contributing Designers' names at the end of the book, her name appears last. A minority of the thirteen other individuals named and profiled here are professional bakers. Most are amateurs whose main vocation is in the arts, crafts, or non-baking part of the food service industry.

All this is to make the impression on you, dear reader, that this book is less about baking cupcakes than it is about baking AND DECORATING cupcakes. This is not to say this is a poor book. Just the opposite is true. This is a very good little book on baking AND DECORATING cupcakes.

The book begins, as expected, with basic baking. On this matter, the book is brief, but flawless in giving you the essentials of cupcake baking. As part of this introduction, it describes silicone muffin pans and mini-bundt pans, neither of which have I taken much notice until I saw them here. The section on basics includes an extremely useful instruction on how to convert all but sponge cake recipes into a cupcake recipe, based on the size of cake pan for which the recipe is scaled. The introduction continues with basic instructions on frosting and icing and how to use piping bags and other decorating equipment. The most important information in the intro is the three basic cupcake recipes for Classic White, Easy Yellow, and Chocolate Buttermilk cupcakes. This is followed by three basic recipes for classic buttercream, ivory buttercream, and cream cheese frostings.

Each of the remaining thirty-six main sections are a pairing of a cake recipe with a topping or decorating technique. Most of the cake recipes are familiar, but some such as the key lime tarts and the chocolate truffle cupcakes are quite a pleasant surprise. Not every section introduces a new cake, but every section does introduce a new decorating style, technique, or topping. Some of the toppings are borrowed from well-known standards such as a Maple Walnut Streusel and white chocolate roses. Many other toppings are elaborate. Some are elaborate in the extreme such as the chocolate domes which are worthy of a major pastry talent such as Jaques Torres or Pierre Herme.

The cupcake styling chapters are interspersed with sidebar sections on special techniques and ingredients such as baking with nuts, baking with fruit, fruit glazes, baking with spices, small decorative touches, and decorative sugars. I found no deep insights, or even any new facts in these sidebars, but they were often assuring me that my experience was not taking me off in the wrong direction.

If, like me, your primary interest is in baking and not in crafting, you will probably get your money's worth from the cake, frosting, and icing recipes. If you are primarily a craft person, you will get the straight scoop on the baking and lots of ideas for show-off decorations.

As a sturdy hard cover book for less than twenty dollars list, this book is a worthy addition to your library, as long as you have the need to make cupcakes, especially for kids, at least three or four times a year. The only thing the authors overlooked was to provide at least one cupcake suggestion for each major holiday where a cupcake might be an appropriate dessert such as New Years Eve, Valentine's Day, Easter, Mother's Day, Halloween, Christmas, and a child's birthday. I guess you will have to rely on Martha Stewart for this.

Highly recommended if you have the time and inclination to do fancy cupcakes.

4-0 out of 5 stars The Artful, Cute Idea Cupcake Book
Wow, What a marvelous little book!!!
With these recipes at hand, any "amateur" pastry chef can wow a crowd. Well I hope professionals are not looking for recipe ideas here!!! Expecially at $13.00.
It gives equipment needed, directions,awesome pictures, and a wealth of advise.
Napkin Wrapped Cupcakes on page 43 was a hit at our law office.
Creativity and Presentation is the hardest to achieve and this hits the mark!!! You won't regret it...
PS. They go great with a cappuccino!!!

3-0 out of 5 stars Pretty basic really
I was hoping for something with more sophisticated looks than this book provided. Perhaps for someone not really familiar with baking, the ideas would be useful. For serious pastry/cake/cookie decorating people, this might be a bit too simple.

5-0 out of 5 stars Great little Cupcake book!
This book has lots of ideas: Flowering Vase created with a Lemon-Poppy seed pound cake and cupcakes covered with beautiful fondant flowers (all recipes included for fondant, etc.), cupcakes with chocolate roses (uses chocolate modeling clay...again, recipe included), butterflies with sugar wings (these are absolutely beautiful!) and so much more. I have tried the chocolate cupcakes, yellow cupcakes, chocolate roses and they are just fine. I look forward to trying the lime curd cupcakes (shown on the front) and maple cupcakes with crumble topping. Lots of GREAT ideas and even if you dislike all the recipes, I feel the ideas alone are worth the $$! For a book only about cupcakes, this defnitely gets five stars:)

NOTE: The other reviewer is correct in saying the ideas are 'basic', but this book is not meant for the professional baker! ... Read more

115. The Williams-Sonoma Collection: Soup (Williams Sonoma Collection)
by Diane Rossen Worthington
list price: $16.95
our price: $11.87
(price subject to change: see help)
Asin: 0743224442
Catlog: Book (2001-11-01)
Publisher: Free Press
Sales Rank: 4737
Average Customer Review: 4.8 out of 5 stars
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Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Soup offers 40 all-occasion recipes that reflect the company's signature good taste. Well-chosen formulas for what is surely the world's most satisfying food include classics like Chicken Noodle Soup, Shrimp Bisque, and French Onion Soup; simple soups like Garlic Stracciatella; and dinner-party specialties such as Three-Mushroom Soup with Sherry. Recipes for summer and winter soups like Curried Corn Soup and White Bean, Pasta and Swiss Chard Soup take advantage of seasonal bounty, while a concluding section entirely devoted to chicken soups such as Tortilla Soup with Chicken and Avocado gives readers more of soup in its most comforting form.

Accompanied by color photos that show the soups in all their glory, the global recipes are completely doable, and should appeal to a wide range of cooks. Throughout, sidebars (like "Garlic Croutons") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm ... Read more

Reviews (5)

5-0 out of 5 stars Soup Book
I think that this is a great soup book. All of the soups are very accessible in the variety of ingredients that they require and the 5-8 soups that I've made have been supurb. There is a soup for every occasion, and several for every season. If you enjoy soup, like to have easy recipes on hand as well as a few that make you feel a little like a real chef, this is the book for you. One of the three recipe books that I look at on a regular basis.

5-0 out of 5 stars Not a bad recipe in the bunch!
I was given this book as a gift 2 years ago and I can't say enough good things about it. I was a little shy of soup making at the time, but have been so amazed that every single recipe I've made from this book has been fantastic. I attribute that to well-written recipes, they really are fool proof.

I think you'll be happier with this book if you own a hand blender, as nearly every recipe calls for some pureeing, and it is SO much easier with a hand blender.

4-0 out of 5 stars Nice pictures...
The book isn't as big as some of their other cook books... about half the size. However, the recipes look great. I plan on trying several in the near future. The best part of the book is the pictures... they tend to inspire you to cook.

5-0 out of 5 stars This book warms the soul!
Williams-Sonoma continues to impress me with its newest series of cookbooks, and SOUP is no exception. The recipes are easy to follow, and very specific to help ensure delicious results! I am able to create wonderful soups that look like the pictures, and taste even better! I highly recommend this book for all soup lovers!

5-0 out of 5 stars Move Over Martha!
That is what a coworker said after I gave her a bowl of the Tuscon Tomato soup. This is a great book. The recipies are easy and delicious. I have made 6 of the soups so far and can hardly wait to try more! ... Read more

116. 125 Best Cupcake Recipes
by Julie Hasson
list price: $18.95
our price: $13.27
(price subject to change: see help)
Asin: 0778801128
Catlog: Book (2005-04-02)
Publisher: Robert Rose
Sales Rank: 6252
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Book Description

Scrumptious delights to bake at home.

Cupcake bakeries are a welcome development that is meeting the enthusiastic delight of everyone. The reason is quite simple -- they allow us to indulge in an old-fashioned favorite treat.

Julie Hasson, baker extraordinaire, brings her expertise to the 125 Best Cupcake Recipes. These are the cupcakes of our mothers and grandmothers, but with a modern twist. Easy-to-execute, these recipes are guaranteed to fill your home with tantalizing baking smells and sweet satisfaction.

Recipes include:- Raspberry Vanilla Cupcakes- Carrot Zucchini Cupcakes- Flourless Chocolate Cupcakes- Malted Espresso Cakes with Malted Milk Icing- Peanut Butter Cupcakes.

Also included are dozens of icing recipes, from Chocolate Fudge Frosting to Buttercream and White Chocolate Glaze. Invaluable baking tips and techniques will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family. ... Read more

117. Scones, Muffins, and Tea Cakes : Breakfast Breads and Teatime Spreads
by Heidi H. Cusick
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 0002252015
Catlog: Book (1996-02-09)
Publisher: HarperCollins
Sales Rank: 142302
Average Customer Review: 5 out of 5 stars
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Book Description

Delicious and comforting, scones, muffins, tea cakes, and biscuits make classy accompaniments at brunches, teas, luncheons and suppers. They also stand on their own at breakfast snack time.Scones, Muffins & Tea Cakes: Breakfast Breads and Teatime Spreads is an invitingly designed, photographed and priced collection of more than 54 recipes for quick breads and spreads. Many of the recipes and photographs have been chosen from the acclaimed Country Garden Cookbook series, the recipient of prestigious awards for food photography by Deborah Jones and Kathryn Kleinman. Also included; are newly developed recipes that take advantage~ of modern baking equipment such as mini-muffin and tops-only baking pans. Heidi haughy Cusick, the editor of Picnics, has selected a tantalizing assortment of recipes such as Banana and Butternut Squash Bread, Lemon Scones, and Spicy Green Onion Corn Muffins. Scones, Muffins & Tea Cakes also features entertaining tips and original occasion menus, such as "Sunday Morning on the Veranda" and "A Victorian Christmas Tea," plus over 18 recipes for sweet and savory spreads including Lemon Curd, Cranberry and Nectarine jam, Herb Flower Butter, and traditional Clotted Cream.

This definitive assemblage of recipes is lavishly photographed and illustrated to offer cooks not only luscious baking inspiration, but also dozens of versatile serving ideas as well.

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Reviews (2)

5-0 out of 5 stars A Perfect Tea Book!
This book is fabulous! I've made most of the scone recipes and am starting to work my way through the muffins and tea cakes. I usually bring the results in to work, and everyone (Australians and Americans, both) loves the dishes from this cookbook. In addition, the recipes are straight forward, nicely illustrated, and easily lend themselves to experimentation. Excellent book for anyone who likes to bake quick breads of any type.

5-0 out of 5 stars A Great Resource for Tea Groupies
I really enjoyed this book and have used it on many occassions as a resource for my catering business. ... Read more

118. Sweet Gratitude : Delicious Ways to Bake a Thank-You For the Really Important People in Your Life
by Judith C. Sutton
list price: $15.95
our price: $10.85
(price subject to change: see help)
Asin: 1579652611
Catlog: Book (2005-04-15)
Publisher: Artisan
Sales Rank: 30670
Average Customer Review: 5.0 out of 5 stars
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Book Description

More than seventy delectable and foolproof recipes for home-baked sweets meant for giving—to anyone for any occasion.

Nothing says thank you more simply—or more generously—than the gift of something freshly baked from the oven. With Sweet Gratitude, Judith Sutton inspires readers to head to the kitchen instead of the mall anytime they are moved to acknowledge the important people or events in their lives or to express feelings of gratitude and caring.

So whether it’s the postman who gets a fistful of Brown Sugar Shortbreads (easily made in minutes) as thanks for delivering bundles of vacation mail or the plumber who gets a Two-Ginger Gingerbread for making a New Year’s Eve house call, there’s something here for anyone and any occasion. Take the billowy white Coconut Layer Cake to a favorite godchild’s wedding shower or bring over a batch of decorated cupcakes to a busy mom when it’s her turn to provide the classroom treats. At exam cram time, a box of caramel-topped cookies or fudgy brownies can encourage a late-night studier, while Really Chocolate Chocolate Pudding is just the thing when only comfort food will do.

Featured alongside scores of cookies, brownies and bars, cakes, creamy tarts, mousses, and a candy or two are notes about ingredients and techniques; tips for keeping, storing, and even packing and shipping treats; as well as creative suggestions for variations, garnishing and serving, and freezing and making ahead. Fifty colorful and whimsical watercolors make the book itself a beautiful and practical gift—even to oneself.
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Reviews (4)

5-0 out of 5 stars OUTSTANDING!Don't miss this one!
I have ordered every gifts from the kitchen book I ever heard of, but was usually deeply disappointed.IMHO, only five are worth owning - and this is definitely one of them.Each recipe is preceded by a brief description of why it is special - and all are, indeed, special, often containing secret ingredients, such as pepper in ginger cookies.There are even wonderful slice and bake cookies.The recipes are awesome; don't miss this incredible book.

5-0 out of 5 stars Grateful for Sweet Gratitude
The idea behind this book is to bake for those in your life you want to thank, for small favors or big gestures and everything in between, but the book itself could be a thank you gift. I like how all the recipes can be made ahead of time, and the storing and mailing instructions are really helpful. The recipes? Chocolate, coconut, caramel, ginger and all sorts of other good things!

5-0 out of 5 stars Grateful in Brooklyn
This is an absolutely charming book full of cute illustrations and top-notch recipes. The Super Fudgy Brownies are the best I've ever tried, and I've tried quite a few brownie recipes. I made the Totally Unlike Store-Bought Caramels and was floored by how deliciously chewy they were. The book also includes lots of helpful info on packing and shipping homemade sweets. You have MY gratitude, Judith Sutton!

5-0 out of 5 stars The Best Recipes, Ever! A Perfect Gift
Sutton is known for reliable, delicious, clear recipes. That should be enough to recommend it, but this wonderful book is so much more. Each recipe really makes for a memorable, tasty treat as special thank-you for a teacher, friend, or hostess. No kidding; when I took some cookies to a party of food-snobs, people went nuts over these delights! The beautifully written accompanying text and delightful illustrations raise this work above all others in its class: the book itself makes for a perfect Thank-You for the really important people in your life. This book makes you happy, and anyone who bakes will treasure it always. When is volume II? ... Read more

119. Somersize Chocolate
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 1400053293
Catlog: Book (2004-11-09)
Publisher: Crown
Sales Rank: 18788
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120. Surreal Gourmet Bites: Showstoppers and Conversation Starters
by Bob Blumer
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0811845125
Catlog: Book (2004-09-01)
Publisher: Chronicle Books
Sales Rank: 23735
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Book Description

The Food Network's Bob Blumer is called the Surreal Gourmet for good reason: he's an artist when it comes to creating dishes as fun and delicious to look at as they are to eat. Ceci n'est pas your ordinary party fare, but an array of 50 little mouthwatering masterpieces. With recipes such as Coconut Shrimp Lollypops (skewered shrimp with an amazing apricot dipping sauce), Chinese Snow Cones (wontons stuffed with chicken salad and ginger vinaigrette), and the ingenious and very adult S'more Shooters (amaretto hot chocolate with roasted marshmallows), guests will be abuzz about the food all the way home. Complete with tips and techniques, including shortcuts and prep times, as well as whimsical presentation ideas and Bob's quintessential suggestions for music to cook by, each cocktail bite is simple enough for the home cook and memorable enough to become addictive. With Surreal Gourmet Bites, the food will be the life of the party. ... Read more

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