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$16.47 list($24.95)
141. Asian Tapas: Small Bites, Big
$15.75 $15.69 list($25.00)
142. Cakes by Design: The Magical World
$19.98 $13.46
143. The Essential Finger Food Cookbook
$8.06 $5.15 list($8.95)
144. The 50 Best Cheesecakes In The
$12.89 $5.49 list($18.95)
145. Daily Soup Cookbook
$12.89 $12.42 list($18.95)
146. Fast Appetizers
$19.77 $11.98 list($29.95)
147. Death by Chocolate : The Last
$9.00 $6.15
148. Gifts in a Jar: Soups
$8.76 $2.75 list($10.95)
149. The Brown Bag Lunch Cookbook (Cookbooks)
$22.02 $20.93 list($34.95)
150. The Good Cookie: Over 250 Delicious
$11.53 $9.97 list($16.95)
151. The Best Ice Cream Maker Cookbook
$12.21 $6.99 list($17.95)
152. Sweet and Natural: More Than 120
$14.41 $11.00 list($16.95)
153. Retro Happy Hour: Drinks and Eats
$13.57 $13.31 list($19.95)
154. Little Cakes : Classic Recipes
$11.56 $5.52 list($17.00)
155. The Ultimate Candy Book : More
$16.95 $11.08
156. The Williams-Sonoma Collection:
list($35.00)
157. Chocolate and the Art of Low-Fat
$18.87 $11.00 list($29.95)
158. The Dessert Bible
$31.47 $7.00 list($49.95)
159. The Book of Hors D'Oeuvres and
$9.98 list($25.00)
160. I Knew You Were Coming So I Baked

141. Asian Tapas: Small Bites, Big Flavors
by Christophe Megel, Anton Kilayko, Alain Ducasse, Judy Sarris, Leanne Kitchen, Edmond Ho, Anton Kilayko, Alain Ducasse
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 0794603149
Catlog: Book (2004-10-15)
Publisher: Periplus Editions
Sales Rank: 134303
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142. Cakes by Design: The Magical World of Sugar Art
by Scott Clark Woolley, Michael G. Farace
list price: $25.00
our price: $15.75
(price subject to change: see help)
Asin: 1585673331
Catlog: Book (2003-01-01)
Publisher: Overlook Press
Sales Rank: 41892
Average Customer Review: 4.73 out of 5 stars
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Book Description

Their specialty cakes have astounded and drawn raves from such clients as Tiffany, Cartier, Bloomingdales, The Metropolitan Museum of Art, and Vogue, and their wedding cakes have graced the pages of Bride's Little Book of Cakes and Toasts, Bride's, and Martha Stewart's Weddings. Scott Clark Woolley is, quite simply, the master of the stunning-to-behold yet easy-to-learn art of sugar paste flowers, used as both cake decorations and freestanding ornaments.

In their popular classes in New York City, Woolley and Farace taught absolute beginners how to make strikingly realistic flowers in one session, with a technique that is unique and easy to learn. Assembled in this book is fifteen years' worth of know-how, the most complete construction and idea book on sugar paste flowers and ornaments. The book includes step-by-step instructions on how to make dozens of varieties of flowers, detailed information on the tools one needs to get started, delicious cake recipes, and a profusion of inspirational photographs, showing finished cakes and centerpieces that will delight both professionals and at-home cake decorators, inspiring them to achieve both simple and simply spectacular sugar art creations.
... Read more

Reviews (11)

5-0 out of 5 stars superb source book for the true cake, candy artist
There are many books available on baking and decorating cakes, however, this one goes several steps beyond the beginner level and offers challenging and beautiful designs, techniques for the true sugar artist or chef. If I could only purchase one book about cake design, photograpy of cakes and floral gumpaste, this would be my choice. I would also recommend this book for any chef, cake designer or cooking school teacher, as it belongs on their reference shelf ! It is simply excellent,by anyone's standards.

5-0 out of 5 stars This book is my cake decorating Bible!!!
This book has literally changed my life! I bought it when I decided to try my hand at wedding cake decorating and through their detailed descriptions of how to create beautiful gum paste flowers and their delicious cake recipes, I've launched a new career. The (many) photographs are beautiful and the cakes range from the most basic designs to elaborate masterpieces. Anyone who has ever wanted to try their hand at sculpting flowers from sugar needs to buy this book.

5-0 out of 5 stars Sugar Artistry
Cakes by Design works for me at every level, beginning, intermediate, and advanced. The photographs are stunning and the illustrations helped me through each process. I refer back to the book often for inspiration. I have a collection of sugar art books and Cakes by Design is the one that sparked my passion for this art form! I also bought the DVD which is a great companion to the book! I can't wait for Scott's next creative release. I would recommend this book to sugar art students of all skill levels. This book is an absolutely beautiful guide to works that any of us are capable of.

5-0 out of 5 stars Beginners can become experts
Beginners can become experts is the truth with this book. This book should be the first cake decorating book for anyone looking to decorate cakes at home or as a professional. Scott explains simply and with ease how to use these techniques. I use the book daily. Everything I have used in this book has worked the first time. No steps are left out. The DVD that I purchased along with the book was a wonderful tool as well. Contact me at www.nolacakes.com. Steve Himelfarb

5-0 out of 5 stars Cakes by Design
This is the best Gum Paste Art book that I have found! The technics are easy to understand and it gives all the basics from the neccesary tools, to recipes and instruction. I have used countless other books trying to learn this art and none are as descriptive and concise as Cakes by Design. The book goes into great detail to describe the proper texture of your fondant or gum paste, how much is needed for each flower and even some unique ways to get the color and gain the effects that make your flowers look like the real thing! This book has made all of the difference in the quality of my work. As a side note, the cutters and products that Scott Clark Woolley produces are superior in quality and more reasonable in price than any others I have found. I am a fan! ... Read more


143. The Essential Finger Food Cookbook
by Wendy Stephen
list price: $19.98
our price: $19.98
(price subject to change: see help)
Asin: 1571459618
Catlog: Book (2003-03)
Publisher: Thunder Bay Press (CA)
Sales Rank: 53599
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Book Description

Finger food is made to be shared with friends, but with an emphasis on simplicity and taste. Fresh ingredients create Eastern treats from dim sum to sushi; a cool plate of antipasto is perfect for a summer lunch; and simple but mouthwatering tapas and meze can be passed around at a party. With over 600 full-color photographs, we see that finger food can be exciting and a bit risky -- even the most cautious will try a new taste sensation if it's only one bite! But, there is one thing that all finger food should be -- utterly irresistible. ... Read more


144. The 50 Best Cheesecakes In The World : The Winning Recipes from the Nationwide "Love that Cheesecake" Contest
by Larry Zisman, Honey Zisman
list price: $8.95
our price: $8.06
(price subject to change: see help)
Asin: 0312092393
Catlog: Book (1993-06-15)
Publisher: St. Martin's Griffin
Sales Rank: 27727
Average Customer Review: 4.33 out of 5 stars
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Book Description

If you're passionate about cheesecake, you'll love the gourmet and classic recipes assembled in this tempting book. Featured are the winning recipes from the Nationwide "Love That Cheesecake" Contest-50 of the richest, sweetest, creamiest, most delectable cheesecakes imaginable.

Organized by pan size, the recipes include: key-lime cheesecake, marzipan-raspberry cheesecake, chocolate-malt cheesecake, hazelnut-heaven cheesecake, white-Christmas cheesecake, pumpkin party cheesecake, Black Forest cheesecake, tri-colored Italian cheesecake, southern sweet-potato cheesecake. Also included are irresistible cheesecake recipes from the Plaza Hotel, the Williamsburg Inn, the Hotel Hershey, and other renowned kitchens across the country.

Complete with helpful hints for preparing the perfect cheesecake, along with a generous dollop of cheesecake trivia, this sublime little cookbook is sure to delight everyone who loves sinking a fork into a fresh piece of cheesecake.
... Read more

Reviews (3)

5-0 out of 5 stars A big hit for a small price!
This little book may seem at first very plain... no colorful pictures inside, no glossy pages. But it does what you want a cheesecake cookbook to do: it gives you 50 mouth-watering recipes, plus 17 extra recipes from "special places" such as The Plaza Hotel and The Regent Beverly Wilshire (all of which are simple enough for the average baker to handle).

The lack of pictures is a plus for me. I don't find myself stressing over whether or not my finished product looks as perfect as the one in the photo, as I do with other cheesecake cookbooks with pictures.

The book has yet another bonus: instructions on how to avoid cracks forming in the cheesecake as it bakes, how to give a cheesecake away without giving away the bottom of your springform pan, and how to slice the cheesecake as perfectly as restaurants do.

Overall, a great buy.

3-0 out of 5 stars Nice and efficient
This is a nice little booklet, with a diversity of cheesecake recipes in it. There are no hard to find ingredients listed, and directions are clear for everyone to understand. No fancy techniques needed. It's a small sized book with only recipes, no pictures or coffee table quality intentions. The only purpose is obviously to list recipes that will accomodate every taste.

5-0 out of 5 stars The 50 Best Cheesecake in the world
This is a great book.Do you love cheesecake? Just read it! I sure you never too late.I have recoommended it to all feel in love with this great book. Trust me, you can't too late for this book. ... Read more


145. Daily Soup Cookbook
by Leslie Kaul, Bob Spiegel, Peter Siegel, Carla Ruben, Robin Vitetta-Miller
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0786883006
Catlog: Book (1999-11-10)
Publisher: Hyperion
Sales Rank: 4819
Average Customer Review: 4.75 out of 5 stars
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Amazon.com

The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.

Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis---Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one). If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm ... Read more

Reviews (20)

5-0 out of 5 stars Excellent instructions for extraordinary soups
Last night I cooked the "Cream of Lentil" soup. Although initially afraid that this wouldn't be the meal that some of the other soups are (e.g., Senegalese Peanut), I was pleasantly surprised at how good this dish also turned out to be.

I rated this cookbook "5 stars" due to the following:
1. excellent recipes for tremendous meals;
2. easy-to-follow instructions (a must for "cooks" like me);
3. just enough background on the dish "genre" (e.g., vegetarian, cheese, etc.) to make you comfortable to prepare a soup you've never made before;
4. hints/suggestions about storage of basic stocks;
5. easy-to-read format (i.e., layout of book is clear and uncluttered).

5-0 out of 5 stars Great
I went to Daily Soup at Union Square in NY at least 2 or 3 times a week from when they opened until they closed. Terrible loss but when I came upon this book at a bookstore right near where the store used to be and flipped through it, I couldn't believe it -- sort of like that Seinfeld when the Soup Nazi's recipes are found stashed in the dresser (wish THIS were true -- his soups are amazing, too). Anyway, bought it, made the Poblano Corn Chowder, and it worked. Truly one of the best soups I've ever had and a dead ringer for the one I used to get all the time from their store. The other recipes are pretty great, too. Lots of the standards but plenty of imaginative ones, as well. Only wish I had their recipe for salmon with dill!. This is the best soup cookbook I've got with a wide range of recipes for whatever mood you're in. Gotta buy it.

5-0 out of 5 stars When All You Do is Soup--It Better Be Goood! This is!
Can a restaurant survive with just great soups! Sure, and so can it's cookbook. This is outstanding selection of interesting ingredients, techniques and creativity, all around that cuisine we call "soup."

What is especially useful about this cookbook's structure is the page heading describing not only the main ingredient, i.e. veggie, beef, etc., but also its fat rating, and dairy free, etc. warning, as well as "spicy" warnings. Many times there is also listed "Variations" recommendations, which gets one thinking about possible modifications and/or new recipe creations of one's own.

This is fun soup cooking and great eating! Try the likes of some of my favorites: "Winter Borscht With Beef Short Ribs"; "Cauliflower Vichyssoise"; "Valencian-Style Paella" (with saffron and lobster and shrimp and baby artichokes); "Yucatan Chicken-Lime" (my absolute favorite which I also spice up with some broken tortilla chips which one can buy flavored these days); and Pot Pie Soups, chicken, lobster,mushroom.

The book is also fun due to great and comical B&W photos and excellent additions such as Periodic Table of Soups and Soup Personals, e.g. "Successful, long-stemmed Wild Mushroom seeks family of Barley, 2-3, 1 cm, for Eastern European soup romance and possibly more. I am athletic, a fungus, love logs, and hate tight spaces."

There is also great sections on ingredients, techniques, and sparse Source listing.

A true Soup Lovers treasure!

5-0 out of 5 stars Excellent Source for Filling Soups
'Daily Soup' is the name of a New York City chain of restaurants that serve only soup. This book presents the one hundred best recipes out of the five hundred soups the author / chef / owners have developed at the restaurants. This description alone promises a first class collection. I began reading the book with great expectations about the quality of the recipes.

One aspect of the recipes in this book is that since 'Daily Soup' serves only soup, every recipe must be robust enough to be a full meal. The authors state this plainly in the beginning of the book. If you need a light soup, look to Barbara Kafka's 'Soup, A Way of Life' or James Peterson's 'Splendid Soups'.

Early in the book, it became clear to me that the authors truly have fun with their soups and succeed in communicating that sense of fun to you, dear reader. This is a rare commodity in culinary writing which you find as a rare spice to a few writers such as Julia Child and as a truly hot ingredient in the works of Alton Brown and Wayne Harley Brachman. This gave me even greater expectations for the book. The good humor appears in most general instructions, sidebars, headnotes, and selected chapters devoted entirely to whimsy such as the best soups to eat to various movies and the best musical accompaniment for some soups.

The introductory chapter(s) including a section entitled 'Some Things to Remember' are pure gold in the world of advice about soup. The most interesting advice regarded temperature in general and freezing soups in particular. Another obvious but often forgotten fact about temperature is that every time an ingredient is added to a heated pot of soup or stock, the temperature will drop a bit, so one's figuring about how long the cooking will take and what must be done to keep the food a temperature which will kill any roaming bacteria who get the notion to join the party.

The authors organize their recipes in a sensible fashion, by primary ingredient. This is doubly sensible in their case in that almost every soup is hearty enough to satisfy one as a full meal should. Therefore, there are no broths and few soups with a small number of ingredients. The authors augment their classification by ingredient with one or more additional classifiers above the name of the soup. These classifiers include 'vegetarian', 'spicy', 'dairy free', 'vegetarian', and 'low fat'. The principle ingredients, being recipe chapter names, are Vegetable; Tomato; Rice; Grain, Pasta, and Bread; Corn; Potato; Bean; Chili; Lentil and Pea; Nut; Coconut; Cheese; and Fruit. To these are added chapters on Roux based soups such as the gumbos and 'Really Delicious Soups That Didn't Fit Into Any Chapter'. This chapter contains seven recipes. The perfect example of this is Bouillabaisse.

Bouillabaisse is also a perfect example of the fact that the authors are not standing on custom in the recipes they use. I was surprised to find them using a vegetable stock in the Bouillabaisse when a recent Tyler Florence show in Marseilles shows the stew being done with a very fresh fish stock. I also checked a recipe by Paul Bocuse. This recipe also uses a broth made from fish flesh and bones. Both French sources give recipes taking between an hour and a half and two and a half-hours. The 'Daily Soup' recipe can be cooked and ready to serve in forty minutes, not including the ingredients prep and stock making. In fairness, the French recipes included the stock making in the timing. In the case of other classics such as chili, the authors can have it more than one way, as there are six (6) different chili recipes. Even so, all six recipes have a higher than traditional carb count from either beans or pasta. All this really means is that these ladies and gentlemen are creating their own versions of classic soups to fit the strategy of their recipe.

It is not at all surprising that all 'Daily Soup' recipes are made with stocks prepared by 'Daily Soup' itself. These stocks are so instrumental to the outcome of their soup recipes that I would feel uncomfortable in making any of these soups with anything less than a homemade stock, preferably one made by their recipe. Here is where I found a rare problem with the book. The authors in the introduction state that vegetables do not need to cook as long as meat in a soup. This agrees perfectly with statements in a recent text by the Culinary Institute of America, which goes on to give stock recipes which add the veg an hour before the stock is to be done. Somehow, the authors of this book overlook this advice when it comes to their meat stockmaking. In the lamb stock recipe in particular, they cover both meat and veg with the water and simmer together for four hours. I was also quite surprised at the two (2) hour cooking time for the basic fish stock. The fussiest fish stock recipes stop at 30 minutes. I have never seen an authoritative fish stock recipe that cooks for more than an hour. Most stop at 45 minutes. The other side of the coin is that all stock recipes are quite simple. Patience is the only ingredient that may be difficult to find.

I must say that all recipes look delicious and highly recommended. The 'Daily Soup' recipes simply do not skimp on ingredients or the proper application of love and patience. Even the very simple Vichyssoise uses two types of potatoes and heavy cream. One last sale point is that the authors have converted several traditional non-soup recipes such as Peking Duck into soups. This gives added interest to the book, as if you needed it.

Highly recommended, serious soup making. No, there is no mention of the Soup Nazi!

5-0 out of 5 stars Expensive, time consuming but nearly perfect recipes
I bought this book after reading some of the reviews here and I have to agree with them. I made the salmon chowder and senegalese peanut soup, and they tasted like something from a gourmet restaurant. I have never made such perfect soups.

However, these are very expensive and time-consuming recipes. If you follow them exactly, you'll get excellent soup. You'll also spend lots of money on ingredients and about two hours chopping, chopping, chopping to make the vegetable stock, then more chopping to make the actual soup. I nearly lost my mind (and about 35 minutes) grinding a pound of salted peanuts into a paste with a blender, only to realize: Couldn't I have achieved this by buying natural, unsugared peanut butter? Couldn't I have purchased that vegetable stock from Imagine Foods? (Maybe not. After the aforementioned hours of chopping, you might not want to risk [messing] up the whole dish with a substitution. And when you need 12 cups of stock, buying it makes it even more expensive).

Anyway, I would recommend this book to a friend. Especially a rich, single friend. ... Read more


146. Fast Appetizers
by Hugh Carpenter, Teri Sandison
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 1580080499
Catlog: Book (1999-08-01)
Publisher: Ten Speed Press
Sales Rank: 15105
Average Customer Review: 4.83 out of 5 stars
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Book Description

The authors of the immensely popular HOT series put their taste for international flavors and visual flair on the fast track to quick, easy-to-prepare appetizers with dazzling results.Each of the 100 recipes in FAST APPETIZERS, from spring rolls to pizza to caviar, can be made in a flash, most in under 15 minutes.Whether you're hosting a cocktail party or an intimate dinner, Carpenter and Sandison deliver maximum flavor in minimum time. ... Read more

Reviews (6)

5-0 out of 5 stars Delicious!!
Great easy recipes, a must for the busy mom who wants to impress her guests with some tempting appetizers!!

5-0 out of 5 stars WHY DIDN'T I BUY THIS BEFORE, IT'S A MUST HAVE
I rarely entertain guests, but thanks to this book, now I can do it in style. My boyfriend invited several of his co-workers over for a coctail party and I dazzled them with my wonderful, good tasting finger foods, hot and cold appetizers and pastas. They were all easy to make and fast, they looked so pretty and didn't last at all. This book has well over 100 different easy to make recipes, some of the wives are calling me and asking for my recipes...

4-0 out of 5 stars Great Appetizers!
The recipes in this book are wonderful. I made 3 of them for a baby shower, and they all were hits. Many can be done ahead of time, which is wonderful, and many have unique flavors and also create a beautiful presentation.

5-0 out of 5 stars Fast Appetizers
Unlike the other reviews I've read, I do not have any other books by Carpenter and Sandison. This is going to change! I have been enchanting my dinner guests with each recipe that I have prepared out of this book. The food is not only good, it is simple to prepare, and beautiful to look at (a must for appetizers). With this book I feel confident that I can get my dinner parties off to a memorable start. I'm buying copies for friends and family and recommending it to everyone.

5-0 out of 5 stars YUMMY!
I have taken a class with Hugh Carpenter and have a few of his books. His recipes are great and most of them are easy. He always gives information on what can be done ahead of time, which is great for entertaining. His wife's photography is beautiful and inspirational. If you like this book, try his "Hot Pasta" also. ... Read more


147. Death by Chocolate : The Last Word on a Consuming Passion
by Marcel Desaulniers
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0847815641
Catlog: Book (1993-05-15)
Publisher: Rizzoli International Publications
Sales Rank: 28057
Average Customer Review: 4.64 out of 5 stars
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Book Description

This book is about obsession, cravings, and licit indulgences. It is about deliriously delicious, silkily sensuous, soul-stirring chocolate desserts, about Rabelaisian pleasures, and fantasies come true.

These seductive cakes, elegant ice creams, lustrous sauces, mouthwatering truffles, divine wafers, and unbelievably satisfying brownies are all from the kitchen of Marcel Desaulniers, a truly inspired chef.

At the Trellis Restaurant, in Colonial Williamsburg, Marcel Desaulniers has created a unique and innovative cuisine. One of the joys of the Trellis is its extraordinary desserts: Chocolate Phantasmagoria, White and Dark Chocolate Dacquoise, and Death by Chocolate — to name just a few. The recipes for these and other magnificent desserts are now revealed, detailed with foolproof, step-by-step instructions. Following the author's invaluable advice, the home cook can successfully create even the most elaborate of these chocolate wonders.

From a unique Chocolate Chip Cookie that will make all others pale by comparison to Simply the Best Chocolate Brownie, from Ebony and Ivory Chocolate Truffles to White Chocolate Ice Cream, from Double Mocha Madness to a fantastic Chocolate Wedding Cake, the kaleidoscopic glories of Marcel Desaulniers' chocolate repertoire are presented here in full color, each as delightful to make as it is to eat. This is a book for endless pleasure.
... Read more

Reviews (22)

5-0 out of 5 stars One of my favorite cookbooks
While many of the recipes are not trivial in terms of prep time and complexity, they are well worth the effort, especially if you have a special event you are preparing for. I bought the book after a visit to the Trellis restaurant in Williamsburg. Desaulnier's desserts are to die for. If you are looking for simpler recipes, try the Hershey's chocolate cookbook.

4-0 out of 5 stars Decadent and time-consuming
Cookbooks simply don't get more luscious, heavenly, or pompous than this one. The simplest recipes in this book take hours to make: the more complicated are recommended to take several days. One of the best (and certainly the best flourless) chocolate cakes I've had in my life came out of this book: I had less luck on my own making a simpler cookie recipe.

The directions are amazingly detailed, but this book simply isn't appropriate for beginners or people with quasi-normal kitchens, and you're left to your own devices if you want to adapt them. Fair warning: this book requires serious skill and care.

5-0 out of 5 stars Did Marcel Make a Deal with the Devil?
Given the sumptuousness of the desserts found in this cookbook, the photo of slim, trim author Marcel Desaulniers found on the back cover flap simply astounds. What's that old saying? Never trust a skinny chef? Well Marcel must have diabolical connections, because after trying this cookbook I trust him completely when it comes to the kitchen!

When I first bought this cookbook I was in a lamentable phase where chocolate just seemed to be "too much" if it wasn't tempered with other flavors. Despite that I found much to love in this cookbook: Sliced Blood Oranges with White Chocolate Sauce and Caramel Banana Chocolate Chip Ice Cream are fabulous. Fresh Berry Tulip with White Chocolate "Ice Cream" is spectacular, strewn with strawberries, blueberries, and blackberries. Chilled Orange Cappuccino Cream with Grated Chocolate could melt you straight into a puddle. No matter what your dessert fetish, you'll find something for it here.

Each recipe comes with a delectable photo that will leave you reeling with choices. Do we make the Dark Chocolate and Pumpkin Cheesecake this weekend? Or the Tipsy Chocolate Pecan Crunch Ice Cream? We'd make both if it weren't for the fact that these are *not* light dishes by any stretch of the imagination.

At first the recipes may look daunting. Don't let this worry you, though. While some of these recipes are indeed complex, many of them are simple. And most of the long pages of directions are a result of the author's wish to detail every step with precision so that you *don't* get too confused or overwhelmed. Few of the recipes call for unusual ingredients (the blood orange recipe is one of them), and any equipment from the lists that you don't have you can probably substitute for (although it really helps to have a stand mixer).

Besides, how can you possibly resist recipes with names like: Danielle's Temptation. Caramel Rum Delerium Ice Cream Cake. Chocolate Demise. Chocolate Devastation. Chocolate Phantasmagoria (yum!). Double Mocha Madness. And of course, Death by Chocolate.

5-0 out of 5 stars extraordinary
The pulsing beat of chocolate decadence continues. Although the new edition features only 4 additional recipes, these additions are chocolate masterpieces. If you are like me and own the first edition, it is probably in shameless condition due to excessive usage. So I suggest that you add this to your collection.

4-0 out of 5 stars As good as it looks
I bought this book six years ago, and it hasn't failed me yet. (In fact, when I visited the US, I put Williamsburg on my itinerary just so I could eat some of Marcel's creations in his own restaurant!) The white chocolate and pistachio buttercream chocolate cake is a crowd-pleaser every time (and worth the three days it takes me to make it).
Yes, the recipes are time-consuming. Being someone from the metric majority of the world, I find the metric conversions are a bit silly (they are done better in the later books). Some of the instructions are overly pedantic - I don't have the same kitchen equipment so instructions like 'beat for 3 minutes' don't always work. But with a bit of commonsense you can work things out. The other comment I'd make is that the suggested number of serves are extraordinarily generous: whenever the book recommends 12 serves, I know I'll get 24.
I own a couple of Marcel's other books - but this is by far the best. As a friend of mine said after looking at the book: 'I want to lick the pages . . .' ... Read more


148. Gifts in a Jar: Soups
by G & R Publishing
list price: $9.00
our price: $9.00
(price subject to change: see help)
Asin: 1563831244
Catlog: Book (2001-07)
Publisher: G & R Pub
Sales Rank: 20656
Average Customer Review: 3.4 out of 5 stars
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Book Description

This book is filled with recipes to make your own gifts. Each mix fits into a quart jar.The book even includes tags complete with recipient directions with each recipe.Just cut it out, personalize and attach to the jar.Fun to make and affordable, gifts in a jar make great gifts for neighbors, teachers and friends! ... Read more

Reviews (5)

3-0 out of 5 stars check the ingredients!
This is a great book idea, but look at the ingredients before shopping - lots of non-homemade seasonings/flavorings in the recipes that could easily be adapted to include more homemade ingredients. Use your own creativity to adapt the recipes and you'll have a real winner!

3-0 out of 5 stars Some good recipes, few recipes in book
I have most of the books in this series. My parents are aging and I have been looking for items that I can make for them which will have a long shelf life and would require them to do minimal food preparation, yet still have a 'home cooked meal'. The recipes fit the bill for the most part. In each book I found that there were a few recipes that are great and some I wouldn't try at all. This is what I usually find in any cookbook. I would comment that each book only has about 25 or so recipes in it. The rest of the pages consist of 6 copies each of pre-made instruction cards to enclose with each food package. I did feel disappointed in the number of recipes for the cost of the book

1-0 out of 5 stars oklachef
I was very disappointed in this book. I made several of the recipes to give as Christmas presents and they were terrible. I was very disappointed and embarrased to give them as gifts. I had already purchased all the ingredients and the supplies and it cost me a great deal for a gift that was not edible. I would be very nervous to order anything else from this company.

5-0 out of 5 stars Wonderful! This will be perfect for gift-giving!
I really like this book. It contains a wide variety of soup mixes and directions to use them for soup-making. It also contains 6 recipe tags to give with each jar of soup mix showing how to add such-and-such to the mix to make the soup. (Although not necessary -- and quite useless if you modify the recipes to suit your tastes or those of the recipients -- it is nonetheless an nice touch.) The first page says that each mix should keep for up to 6 months (3 months if they contain nuts - but how many soup mixes do?), and gives suggestions for packaging them. My only quibbles are minor ... It could have mentioned vegetarian alternatives (e.g., vegetarian beef or chicken-flavored broth mixes) to make these for vegetarian friends -- and it should have
mentioned the weight of the ingredients so you'd know what size package to look for, rather than either buying extra or standing in the supermarket trying to figure out how much would yield X cups. It would also have been nice to include a few ways to dress up the gift (e.g., putting it in a basket with such-and-such, accompanying it with such-and-such, or whatever). But it is a really nice and diversified book -- far and away the best I've seen on this subject.

5-0 out of 5 stars Fantastic!
By far the best book of this type I have seen. Great ideas for nice gifts that show a lot of thought. The ingredients are quite common and easy to locate and procedure is simple. There are good hints on many of the pages and the gift tags included are a clever timesaving touch. For a really nice gift, the soup mixes could be given with Mixes from the other books in the series (Muffins and Breads, Cookies, andBars and Brownies). Well worth the price. ... Read more


149. The Brown Bag Lunch Cookbook (Cookbooks)
by Miriam Jacobs
list price: $10.95
our price: $8.76
(price subject to change: see help)
Asin: 0762727586
Catlog: Book (2003-10-01)
Publisher: Globe Pequot
Sales Rank: 27694
Average Customer Review: 5 out of 5 stars
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Book Description

This is the cookbook for working people looking for a lunchtime alternative to the snack machine or the fast food down the street. These are interesting and satisfying recipes for good lunches that promote afternoon energy and won't put on unwanted pounds. More than a hundred great choices for healthy lunches in today's fast-paced work environment.
... Read more

Reviews (1)

5-0 out of 5 stars Simple Recipes Practical Advice
I just got this book and ended up reading it cover to cover which I typically don't do for a cookbook! It just has so many good sounding, healthy looking, easy prep recipes for my family. She uses whole wheat flour and trys to cut down on white sugar but does not use ingredients that are hard to find.
My three little boys loved the honey mustard chicken and it was so easy that my husband who doesn't venture beyond making pb&j or cereal made it. Today I am having the leftovers with sprouts and hummus in pita. I think this is a good book for busy people interested in eating healthier not just at lunch but all the time. There are good ideas on how to recycling the odd amounts of leftover veggies and rice or pasta from dinner into great lunches. ... Read more


150. The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime
by TishBoyle
list price: $34.95
our price: $22.02
(price subject to change: see help)
Asin: 0471387916
Catlog: Book (2002-09-18)
Publisher: Wiley
Sales Rank: 9386
Average Customer Review: 4.91 out of 5 stars
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Amazon.com

There are thousands of cookie recipes out there already, and probably hundreds of cookie recipe books. What makes The Good Cookie different, and worth making room for, is Tish Boyle. Food editor of the magazines Chocolatier and Pastry Art & Design, Boyle uses her experience as a pastry chef to update, improve, and choose between all those thousands of recipes for classic and best-loved cookies. She also includes recipes contributed by other excellent pastry chefs she's met, and for the remainder she relies on her own creative genius.

With over 250 recipes to choose from, Boyle makes the task much easier with mouth-watering introductions that describe in detail the appearance, texture, and taste of every cookie. The chapters are organized by technique, but the recipes are reorganized in an ingenious index by occasion or use: Ship Well, For Grown-Ups, Over-the-Top Chocolate, Bake Sale Bonanza, and the like. You'll find favorites such as Russian Tea Cakes, Lattice-Topped Linzer Bars, and Hermits, and crowd pleasers like Citrus Sandwiches and Blueberry Crumble Bars. Contributions from others include Chocolate Cranberry Spice Cookies, Ginger Fortune Cookies, and Midnight Brownies (made with Midnight Milky Way bars!). But what makes The Good Cookie priceless are the gems such as the crispy, chewy Tangerine Kumquat Rounds, explosive with citrus flavor, and Boyle's clear, detailed instructions that ensure their success. --Leora Y. Bloom ... Read more

Reviews (11)

5-0 out of 5 stars great cookies!
Just got The Good Cookie and it's great! I sat down and read it through. It so informative, regarding utensils and ingredients- and I thought I knew how to cook. The History of the Cookie was intriguing
The recipes look very yummy, and I can't wait to try some. I am especially interested in the savory cookies at the end. I have never seen a recipe for cat biscuits either, but look forward to trying then on our adorable new kitten. Good Job Tish!

5-0 out of 5 stars You Only Need One Good Cookie
Maida Heatter, a long-trusted name in baking, said "Happiness is baking cookies -- especially when they are as delicious as all these are." I cannot agree with her more. Because of time constraints, I tend toward the easier recipes in this book, and there are so many to choose from. My pregnant cousin does not allow me to visit her anymore without Tish's Chocolate Chunk Cookies; my children finish a dish before I can even get to them. For fans of wonderfully rich, chocolate-y cookies, make sure you try this recipe first! For a great after school treat, be sure to try the Classic Vanilla Sugar Cookies. You can taste each of the simple ingredients that is part of this recipe, and your children will gladly help you sprinkle the coarse sugar. There are many, many more recipes to try, and they range from simple to sophisticated and sweet to savory. In the end, one needs only one good cookie. But it is nice to know that, with this book, you will have many more favorites from which to choose!

5-0 out of 5 stars An AMAZING BOOK!!
What an amazing book! I found it to be extremely well written and clear. I have tried 7 recipes and each one has been amazingly delicious! I find that the extra tips are extremely helpful and clear. This book has even inspired me to buy a KitchenAid mixer to go with my book!
I think that this book is a 'MUST HAVE' if you enjoy baking!

4-0 out of 5 stars Good Roadmap to Great Cookies with a Little Tweaking
There's a reason this cookbook is called "The Good Cookie" and not "The GREAT Cookie". This is a well researched & well written compendium covering many types of cookies and full of recipes that will give you tasty, satisfactory results. Hoever, it's especially good if you are looking for basic recipes to use as a springboard to truly fantastic cookies or for someone relatively new to baking. I have made about fifteen of the recipes as written and the cookies were tasty but not fantastic or out of the ordinary. However, when I then went back and tweaked the ingredients, I ended up with wonderful results without having to create a recipe on my own. For instance, the ginger cookie recipe is basically a sugar cookie with the addition of a small amount of ginger, which is perfectly fine for people who don't want a spicy, crunchy cookie -- however I wanted a more traditional product. The linzer cookies as-written are too delicate to truly be called a "linzer" cookie and the nuttiness is overwhelmed by the butter. Yet by increasing the nuts, I was able to make a terrific cookie that was sturdier and nuttier, more like a real linzer torte. Having said all this, nevertheless, I salute anyone who takes the time to bake homemade cookies in this day and age so don't be put off: the recipes as-is will make everyone around you very happy. Overall I am glad to have this book on my shelf and I applaud the author for its clarity, the ease of the recipes and the depth of the content, however I now know that I must be prepared to play around after trying the recipes if I want to achieve outstanding results.

5-0 out of 5 stars Amazing variety
This cookie book has the best chocolate chip cookie recipe I have ever tried. And believe me I have tried several! The variety of cookies and brownies in this book are amazing! Chocolate, fruity, savory, and even cookies for the special furry pet in your life. I collect cookbooks and have been searching for a great chocolate chip recipe for a long time. This is the best I've found! ... Read more


151. The Best Ice Cream Maker Cookbook Ever
by Peggy Fallon
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0060187654
Catlog: Book (1998-06-01)
Publisher: HarperCollins Publishers
Sales Rank: 12389
Average Customer Review: 4 out of 5 stars
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Book Description

Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.

Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling.For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings.There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.

Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices."Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri.And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts. ... Read more

Reviews (5)

5-0 out of 5 stars re: eggless ice creams
B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as "Philadelphia style" or "American style" ice creams. Ones with eggs are called "custard style" or "French style." You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.

5-0 out of 5 stars Good variety, including toppings and swirls
This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).

1-0 out of 5 stars Don't Waste Your Time!
This is the worst book of ice cream maker recipes I have come across. it Includes recipes that are not complete such as the "Enlightened Vanilla Ice Cream" recipe that calls for only cream, sugar and vanilla extract. I believe they left out a major ingriedient....maybe some egg whites or yolks to give it thickness. I tried this recipe and ended up with 100% liquid. What a waste of time!

5-0 out of 5 stars Many recipes fit my hard to find 1 Quart icecream maker .
I had to search a long time before I found an ice cream cookbook that included recipes that would fit a 1 quart ice cream maker. Most ice cream cookbooks only have 1.5 quart recipes and are hard to adjust, which I will still have to do on some, but overall this book was the best I've found so far.

Another plus of this book, you cook the eggs in the milk/cream before making the ice cream for safe eating. Ben & Jerry's book doesn't and I don't want to risk getting food poisoning, even if it tastes good.

There are many old fashioned & classic flavors, too, like Maple Nut that aren't in some of the more recent & hip cookbooks that feature Avacado and Earl Grey Tea ice cream-- I don't know about you, but I'd rather have strawberry than try those! There is a flavor for everyone in this book & highly recommend it.

4-0 out of 5 stars Lots of Low fat recipes
For the most part I like the recipes in this book. The only problems - not a single picture. I think all cookbooks should have lots of pictures. Also for many of the low fat recipes, she recommends that you keep them only for 4 hours. I don't know about you, but I can't eat a whole batch of ice cream in a sitting. I kept the ice cream longer and the low fat varieties tend to get hard. The sorbet and granita recipes are great. ... Read more


152. Sweet and Natural: More Than 120 Sugar-Free and Dairy-Free Desserts
by Meredith McCarty
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 0312267827
Catlog: Book (2001-07-01)
Publisher: St. Martin's Press
Sales Rank: 159566
Average Customer Review: 4.33 out of 5 stars
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Book Description

Acclaimed natural foods chef Meredith McCarty brings together simple recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are both healthful and delicious. Using fresh fruit, whole-grain flours, natural sweeteners, and light vegetable oils, the recipes range from home-spun classics to spectacular newcomers, including blackberry cobbler, chocolate-pecan bourbon bundt cake, peach and cherry pie, lemon-walnut tea cake, fresh plum galette, raspberry sorbet, orange-ginger oatmeal crunch cookies, fresh strawberry compote with orange-ginger syrup, and many more.Sweet and Natural is a must-have resource for anyone who wants or needs to eliminate unwanted fat, refined sugar, and cholesterol-and celebrate good health with great desserts. ... Read more

Reviews (3)

3-0 out of 5 stars Choc. Chip Cookies Could Be Better
We made the Chocolate Chip Cookies from p. 221, which are vegan. They had a funny taste from the brown rice syrup (sort of sour after) and the use of water. They didn't have enough fat, or flavor for me. There are no eggs or milk or butter in this recipe, just oil, and the chocolate chips are malt sweetened. I applaud her efforts, and will try some others in this book. Desserts that are fairly healthy are a worthy pursuit. And many sound delicious.

5-0 out of 5 stars Easy & Delicious........
Beautifully written and very delicious. I can't believe tha tmy
my first Vegan pastry was a great public success.

5-0 out of 5 stars More Than Just A Cookbook
The author is so clearly an expert in her field for the way she explains and clarifies her information. She helps you understand the ingredients in the recipes and the need for wholewheat pastry flour, natural sweeteners instead of refined sugar, dairy and its alternatives. I try to live dairy free and have used her information when explaining to friends my lifestyle. The recipes are fabulous. The Apple Crisp was a hit at Thanksgiving dinner. No one knew there wasn't sugar, eggs, and bleached flour in the dessert they raved about! Should be on the bookshelves of bakers who care about there family's health but want to create great desserts. ... Read more


153. Retro Happy Hour: Drinks and Eats With a 50's Beat
by Linda Everett
list price: $16.95
our price: $14.41
(price subject to change: see help)
Asin: 188805476X
Catlog: Book (2003-03-10)
Publisher: Collectors Press
Sales Rank: 75879
Average Customer Review: 5 out of 5 stars
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Book Description

Retro Happy Hour

Drinks and Eats with a ‘50s Beat

Party night is any night with Retro Happy Hour. Plan the perfect party for your friends and family. Entertain and engage your guests with party platters laden with Smoky Mountain Almond Nibblers or Mukillee Scoopin’ Goop complete with homemade crackers; or choose from over 100 other ready recipes Retro Happy Hour makes available to any party planner.

The 1950s were where the fine art of cocktail parties was realized. Revel at the fun 50’s images as you learn how to be the perfect host and enjoy the accolades of you guests for countless nights to come.

- A guide to 1950s-style cocktail parties complete with recipes and party ideas.
- Featuring more than 115 happy hour-style recipes
- Includes tips for creating the perfect party from making your own invitations and entertainment ideas right on down to clean up. ... Read more

Reviews (1)

5-0 out of 5 stars Buy This Book
Nothing is more depressing than to see the American public endangering their health and wallets with bad or false medical information. Every day, some crack pot comes out with a new miracle cure, and the TV and news media cover this information uncritically. Public medical behavoir is usually based on the latest, ridiculous fad.

This book is a reliable source of down-to-earth, good old-fashioned medical advice. The author is an ex-hippie, ex-eye doctor media personality in the San Francisco Bay Area in northen California. He covers subjects like: media hokum, nutrition, weight, excercise, medical quackery, drug abuse, sex, and germs.

Before you start that next diet, buy that bottle of herbal medicine, or change your lifestyle based on the latest medical fad, buy this book. ... Read more


154. Little Cakes : Classic Recipes for Any Occasion
by Susan Waggoner
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0789310740
Catlog: Book (2004-06-19)
Publisher: Universe Publishing
Sales Rank: 29953
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Book Description

We all deserve a little cake now and then. But with today's cramped kitchens and even more cramped schedules, making a big threelayer cake can be a monumental undertaking. And unless you're baking for an army, you risk having much of it go to waste. How about a small cake with big flavor?

Little Cakes is here to liberate us from the toobig, tooboring tyranny of boxed cake mixes and the traditional layercake recipes. Betty Crocker has fooled us into thinking that "yellow" and "white" are the only flavors available. We've forgotten about the imaginative range of cakes that our grandmothers made. Little Cakes brings back the creativity of those lost classics but updates them for today's smaller households.

Illustrated with original watercolors, Little Cakes makes a charming gift. But it's also an essential addition to any baker's bookshelf, with more modestsized cake recipes than any other cookbook. Rediscover the simple pleasures of baking and enrich any occasion with just the right amount of sweetness.
... Read more

155. The Ultimate Candy Book : More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats
by Bruce Weinstein
list price: $17.00
our price: $11.56
(price subject to change: see help)
Asin: 0688175104
Catlog: Book (2000-10-01)
Publisher: Morrow Cookbooks
Sales Rank: 45391
Average Customer Review: 3.78 out of 5 stars
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Book Description

Bruce Weinstein, author of The Ultimate Ice Cream Book, has the answer with this collection of confections. Try his rich chocolate truffles or any one of a dozen variations; sweet, chewy caramel with almonds or coconut; buttery pralines with crunchy pecans; or light-as-air divinity, nougat, and marshmallow.

Craft your own candy Christmas ornaments to hang on your tree, pipe chocolate spiderwebs for a scary Halloween touch, or whip up meringue kisses for your honey on Valentine's Day. Bruce even offers step-by-step instructions for creating your own homemade versions of classic favorites like peanut butter cups, gummy bears, and chewing gum.

If you have a sweet tooth or know someone who does, The Ultimate Candy Book -- filled with hundreds of year-round treats and gift-giving ideas -- is ultimately satisfying.

... Read more

Reviews (9)

1-0 out of 5 stars inadequate instructions
I haven't tried all the recipes in this book, but I bought it because I was interested in techniques for making fondant and chocolate-covered candy. However the techniques are not well described and simply wrong - for example the method for chocolate tempering leaves out several steps. I only discovered this when I went to another cookbook to find out what I was doing wrong. Now I use this book for ideas, but other methods for technique. This book is not for novices. Very disappointed.

5-0 out of 5 stars candy's more than dandy
I bought this book because I had others in this series--love that ultimate ice cream and ultimate brownies--and I'm not disappointed. I'm not much of a candy maker, never made any in fact, but I've started with the simple things in here and it's been really fun. I love making these easy treats for my kids and friends. They've been a hit at church pot lucks! So despite what some people have said about this book, it's a great book for a great value--and I just love these guys on the morning show on Comcast!

5-0 out of 5 stars Best Book For The Money
There are hundreds of amazing treats in here. My kids have always loved rice krispie treats and this book offered variations that were fun and unusal for all sorts of holidays. And the peanut candy reminds me the stuff my grandmother used to make, only this version is easier than I remembered it to be. The chocolate covered cherries recipe is worth the price alone, but there are so many wonderful treats in here that I suggest every candy lover buy this book.

1-0 out of 5 stars Don't waste your money!!!!
What a disappointment!!! Rice crispy treats? Trail mix? Potato peanut candy? Chickpea candy? Boring and gross! I got more candy recipes out of Betty Crocker than this book. Repetitive recipes with slight variations. Claims to have more and 700 recipes....where?

3-0 out of 5 stars Good recipes, bad for the beginner...
I purchased this book as one my first to learn about the art of candymaking, before I really made much.

I got it, read through it and found the recipes looked tasty but were seemed to assume some degree of expertise despire the attempts to lay out the basics early in the book.

I ended up setting it aside in favor of other books to help me learn the art.

Now that I'm more familiar with "the art", I've gone back to this book and made a handful of the recipes with extreme success.

In short, a good book for your collection, but not the place to start. ... Read more


156. The Williams-Sonoma Collection: Hors d'Oeuvre (Williams Sonoma Collection)
by Brigit Legere Binns
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 0743224426
Catlog: Book (2001-11-01)
Publisher: Free Press
Sales Rank: 35481
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Amazon.com

Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Hors d'Oeuvre offers 40 all-occasion recipes that reflect the company's signature good taste. Its impressively chosen tidbit range encompasses classics such as Deviled Eggs with Capers and New Potatoes with Caviar and Crème Fraîche, as well as simple bites like Tomato and Basil Bruscetta, and also includes sections on canapés and dips, such as the must-try Thai Guacamole. Wrapped and skewered mouthfuls are also represented with the tempting likes of Lamb and Artichoke Heart Spedini and Smoky Shrimp with Garlic-Parsley Mojo.

Accompanied by color photos that show the hors d'oeuvres in all their glory, the completely doable recipes will appeal to a wide range of cooks. Throughout, sidebars (like "Deveining Shrimp") 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


157. Chocolate and the Art of Low-Fat Desserts
by Alice Medrich
list price: $35.00
(price subject to change: see help)
Asin: 044651666X
Catlog: Book (1994-10-01)
Publisher: Warner Books
Sales Rank: 78380
Average Customer Review: 4.75 out of 5 stars
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Amazon.com

There are considerably fewer calories in Alice Medrich's latest book than in Cocolat, her first, award-winning cookbook. In Chocolate and the Art of Low-Fat Desserts, Medrich presents recipes that cut fat without compromising texture or flavor--a chocolate lover's dream come true. With offerings like Black Bottom Bananas Napoleons (made with chocolate custard) or Double Chocolate Layer Cake (with less than a third of its calories from fat), Medrich proves that wonderfully indulgent treats don't have to add to your waistline. The book won the 1995James Beard Cookbook Award. ... Read more

Reviews (16)

5-0 out of 5 stars A must for your cookbook shelf!
I have never posted a review on the internet before, but I believe Alice Medrich deserves a big pat on the back for this amazing book! I have several low fat cookbooks, and all seem to avoid the subject of chocolate, except for the occasional mediocre brownie. The recipes in this book are spectacular, and you would never guess they are lower in fat. Kudos!

5-0 out of 5 stars Alice Medrich is God
This book is excellent and dispells the myth that lowfat is boring and not tasteful. The recipes in this book are actually better than some "full-fat" recipes I've tasted. A very practical approach to reducing the fat without reducing the flavor. Start with the "Chocolate Pound Cake" and work your way up to some of the more involved recipes... although the ones I've tried so far are not difficult. I brought some of the results of her recipes in to my co-workers, and they were amazed. A highly-recommended choice.

3-0 out of 5 stars Ho-Hum
I have read all of Medrich's books so far-this being the last one. I know that this book has recieved accolades from the critics and fans alike, but I disagree.
For one thing, with the word chocolate highlighted in bold print in the title, it would seem to suggest that the book is primarily about chocolate; (the author writes books about chocolate after all), but half of the recipes in this work are not made with chocolate at all.
As I have written in other reviews of her books, the self-congratulatory text in her books are tiresome and it is evident in this one as well...when you look at the paragraphs in her introduction, it seems every third one starts with "I" and then follows with something like "my stuff was so fantastic..everyone was amazed!" You know, there is such a thing as humility, but it is certaintly not evident in these books. I prefer cookbooks with a forward written by someone else; a person with "know-how" to stand up for the author-to show examples why the author should earn our respect..this is what feels comfortable to me as a reader.
Also, the photos were not as good as shown in her other works and I had expected the same quality and consistancy, so this was a disappointment.
The techno-culinary babblings (informational writing) got pretty stale too, although some other readers may like this. Obviously the critics did...this book recieved an award.
Personally, I don't think this is her best work.I have seen several authors offer excellent low-fat recipes for desserts (Steven Raichlin is a good example) so the fact that Medrich has a few recipes that work here is not really that noteworthy. I know this review reads like I am a sourpuss but rest assured, most of my other reviews are not as harsh as this. It is only one opinion-mine.

5-0 out of 5 stars An ingenious cookbook
I have yet to make something in this book that isn't delicious. So far, I've made the marble cake, brownies, tiramisu, chocolate chip biscotti (mmm, tasted just like a real cookie!), and chocolate souffle torte. Everything is easy, clearly explained, and RICH. Like another reviewer said, these are great recipes that happen to be low-fat. And there's no gimmicks, like "Oh, just substitute half the fat with apple sauce." Medrich teaches you how to maximize the flavor of your full-fat ingredients so you use less but taste more. I am so sad this book is no longer in print. If I lost my copy, I would die!

BTW, everyone thinks I'm a kitchen god. It's not me; it's the book!

4-0 out of 5 stars requires lots of equipment; not veggie-friendly
This is an elegant, sumptuously produced book - if you're the type who reads cookbooks in bed, you'll love it. I've tried some of the simpler recipes and found that things turn out exactly as promised.

Be warned, though - you'll need a good assortment of baking pans, spatulas and bowls and an instant-read thermometer to make most of these recipes. Secondly, vegetarians look out - all but one of Medrich's mousse recipes (the foundations on which 3/4 of these desserts are based) contain gelatin, so you should be prepared to experiment with agar-agar or another setting agent. Also, Medrich loves herself *a lot* - her lavish self-praise can be annoying.

Having said that, this is a great manual for lower-fat desserts. Medrich is an able teacher who wants you not only to make her recipes but learn the principles for developing your own. ... Read more


158. The Dessert Bible
by Christopher Kimball
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 0316496987
Catlog: Book (2000-10-24)
Publisher: Little, Brown
Sales Rank: 44832
Average Customer Review: 4.33 out of 5 stars
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The best part of The Dessert Bible is not the recipes--although they are wonderful--it's that Kimball, the founder and editor of Cook's Illustrated, shares his discovery process. You feel as though you are standing right next to him in his kitchen while he puzzles out the best lemon bar recipe. How do you make a bar that's zippy but not too sweet? How far should a Fallen Chocolate Cake fall? Can you substitute nondairy creamer in Crème Anglaise? (A resounding no!) Step by step, Kimball walks you through his experimentations, sharing both the triumphs and the failures. Cornstarch may beautifully thicken your lemon curd but it'll taste metallic. Each recipe is fronted by several paragraphs or pages of Kimball's baking process. He tells you which ingredients he tried and what happened. After each recipe are variations and a section called "What Can Go Wrong?" that points out common mistakes and misconceptions. The Dessert Bible covers cookies; brownies and bars; cakes, frostings, and glazes; brioche and fritters; pies, tarts, and fruit desserts; soufflés, puddings, and custards; frozen desserts; and restaurant desserts to make at home. In addition, several chapters offer tips and techniques on baking, baking sheets and pans, utensils, and kitchen appliances. "If The Dessert Bible provides you with a solid knowledge of dessert making," says Kimball, "you will gain the confidence to think for yourself in the kitchen, balancing a healthy mistrust of recipes (even mine) with enough common sense to rely on your own experience." --Dana Van Nest ... Read more

Reviews (18)

5-0 out of 5 stars The Dessert Bible: dessert heaven
I have had The Dessert Bible for a number of weeks now, and have meant to write a review for at least as long, but each time I sit down with the book to gather my thoughts, I get lost once again in the crisp writing, the tips, and the odd bits of knowledge and inside information that Christopher Kimball provides along with his excellent recipes. This book is terrific simply to sit down and read for pleasure and edification (how can I resist such things as Case # 48 on beating egg whites, entitled "Better Whipping Through Chemistry"?), but it is also great for hands-on cooking. I am not a very accomplished cook, and not a particularly brilliant baker, but the recipes I have tried from this book have come out really well, without the pain and angst than I might have thought necessary. In part this is due to the fact that the recipes (delicious) have been thoroughly tested and improved upon, in part it is due to the general guidance provided by the author, and the theory he offers to support his practices and methods; I find knowing how and why things work or don't contributes to my sense of confidence in cooking, and especially in making desserts, which is for me esspecially daunting. I particularly love the charts detailing his experiment results, and the "What Can Go Wrong?" sections, and I find the drawings and illustrations of techniques to be a welcome relief from posed pictures of beautiful food that taunt one with their perfection!

This is an excellent dessert cookbook, aptly named a "bible," and it would make an inspired Christmas present for a thoughtful, creative person, regardless of his or her talent in the kitchen. Highly recommend it.

5-0 out of 5 stars Sweetheart of a Book
Well, Chris Kimball has done it again! As I own all of Kimball's books, I have been anxiously awaiting for this one, and it has not disappointed me. This cookbook is wonderful for all ranges of cooks - beginner to gourmet. He takes the time to explain why he uses certain ingredients and processes - which is fascinating reading for both the above. I especially enjoy the WHAT CAN GO WRONG? section in this book. With everyone so busy these days, these additional warnings are much appreciated. This dessert cookbook has all my favorite recipes - from simple bar cookies to lemon curd cheesecake.There is something for everyone. This book is on my son's Christmas list, as he also loves Kimball's books. He enjoys all the explanations, uses and ratings of cooking equipment from pans to mixers. This book is a must for every cook and should be added to everyone's Christmas Wish List!

5-0 out of 5 stars Another winner from the Cook's Illustrated kitchens...
I've said before that the gang at Cook's demonstrate the nicest, most useful possible deployment of mass obsessive-compulsive disorder, and here's another user-friendly manual for the home cook. If you follow these instructions as written, barring acts of G-d, you simply can't go wrong.

That said, some Amazon reviewers have asked others to give the positive and the negative aspects of cookbooks, rather than an unqualified rave or boo. Okay. Some of these recipes also appear in Kimball's "The Yellow Farmhouse Cookbook," but without quite as much detail. You might not care what the addition of corn syrup, light brown sugar, or for that matter, iron filings (I'm joking), will make to your pecan pie. However, the charts are a great way to acquire kitchen wisdom without suffering the failures that go along with experimenting.

Even old hands in the kitchen will learn new tricks. Only recently did Kimball confirm for me how important the specified temperature of butter before mixing is to the successful outcome of cake batters. And he can barely contain his excitement when his "silly" method of adding flour to a batter turned out to be the best way of all.

Kimball is not particularly interested in low-fat or even lower-fat recipes. He appears to burn off calories with the efficiency of a Bessemer converter, but that's not true of most of us. Using heavy cream or half-and-half in a simple vanilla pudding is too rich for my palate, and whole milk is plenty good. He gives offhand permission to substitute regular milk. The reader should realize that in some recipes--a delicate cake or pastry--deviation is treason. However, I'd like to see Kimball suggest a few more workable options than he does, especially for dairy-free baking.

Other Amazon reviewers appear dismayed at all of the equipment called for by some very comprehensive cookbooks, including Kimball's. Allow me to say that you should begin comfortably from where you are and what you can afford, without apology. I baked quite well long before I owned a standing mixer, food processor, blender, high-quality knives and an electric sharpener, or a bread machine (which I use exclusively for mixing yeast doughs). Even the low-budget, low-tech cook can bake with fresh flour, butter, oil, nuts (taste them first!), and can spring for such not-too-costly niceties as parchment paper (which can be washed, dried, and reused), a balloon whisk, and an instant-reading thermometer. A pound bag of yeast costs far less per recipe than using individual packets, and it keeps well in the freezer for a year. A bench knife, or dough cutter, costs about five bucks and allows sticky dough to be scraped off the counter, folded over, and kneaded without adding too much flour. And yes, Mr. Kimball, I HAVE made perfect brioche by hand that way!

4-0 out of 5 stars The Curious Baker
This is one of the most interesting cookbooks I have ever read. There is much here to criticize, but there is much more to admire. All things considered, this book is a valuable addition to your bookshelf.

The main problem here is the title of the book. It should be called a Baking Bible, because it covers all the major areas of baking, including cakes, pies, cookies, custards, frosting, tarts, soufflés, puddings, and ice cream. The word "dessert" I do not think conveys the proper comprehensiveness of this cookbook.

Another rather irritating problem is that the recipes are unusually finicky. They have more steps and are more involved than most other recipes. There are extra instructions and steps you usually will not find elsewhere. The author also adjusts standard recipes to suit his own tastes. For example, he often cuts back the amount of sugar, but when I do them, I have to add the sugar back to get the "right" taste. He likes chewy brownies, but when I did the recipe, the texture sort of reminded me of that colored modeling clay we played with when we were kids. So, when you do one of the recipes, make sure you read the header information so you know what he is changing and why. Also, since he is fiddling around with standard recipes, some of them no longer, strictly speaking, qualify for the classic definitions. The frozen lemon soufflé, for example, belongs in the chapter with the Bavarian cream (since that is what it is, regardless of the name).

On the other hand, your chance of success when doing any of the recipes is very high. The author has a good feel for what works and what does not, and also what the average home cook is and is not capable of. Note that some of the recipes are difficult, and have some touchy steps; however, he always clearly notes these steps. Of more importance, he clearly indicates how to tell when something is done and ready to be taken off the stove or out of the oven (you cannot cook by the clock); this by itself is worth the price of admission. My personal pet peeve about cookbooks in general is that the soufflé recipes usually do not work; the author does an admirable job of demystifying the process. All this makes for recipes that are very long and have a lot of explanatory material, which can be daunting to the average home cook.

The most interesting feature of this book is the extensive recipe testing that the author documents. Have you ever wondered what would happen to various recipes if you change the amounts or type of ingredients? How about trying to improve a specific recipe? The author has done all things, and you can read about them. For most recipes, there is an accompanying essay about the search for the proper recipe. This gives the amateur chef plenty of grist for the mill. Whenever I need a recipe, I usually reach for this book first. It is the most used book of my cookbook collection, because I know that the recipes work as specified by the author. It is also an excellent learning tool. When I need to know something (for example, why my pot de crème recipe from another cookbook did not work), this is the book I reach for. Besides: the material relating to the author's tests are extremely interesting and fun to read about; this is one of my favorite cookbooks.

1-0 out of 5 stars Recipes sound great - too bad they don't work
I bought this book last fall and finally threw it away in frustration. The recipes simply don't work. I've spent hour after hour on these (often curiously complicated) recipes, only to throw out batch after batch. As an accomplished home baker, I haven't had results this consistently bad since I was a kid learning to bake. It's too bad, too, since these recipes sound so great on paper... ... Read more


159. The Book of Hors D'Oeuvres and Canapes
by ArnoSchmidt, InjaNam
list price: $49.95
our price: $31.47
(price subject to change: see help)
Asin: 0471287008
Catlog: Book (1996-05-08)
Publisher: Wiley
Sales Rank: 178605
Average Customer Review: 3.5 out of 5 stars
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Book Description

Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentation of canapes and hors d'oeuvres. Choose from 180 cold canapes and 75 hors d'oeuvres, plus you'll find invaluable information for the professional:

  • Ingredients listed with purchasing specifications, seasonality, and substitutions.
  • Lists of special equipment needed.
  • Information on storage, early preparation, and freezer- and shelf-life.
  • Convenient lists grouping canapes and hors d'oeuvres by specialized categories.
... Read more

Reviews (4)

2-0 out of 5 stars Style over substance
The glossy photos in this pricey book can help spark your imagination to come up with interesting-looking starters. I found several of the actual recipes, however, bland and uninteresting. Also beware that many of the photos are printed backwards or upside down so captions don't match. While sometimes pretty and pleasant, the look of the food is frequently rococo and overdone--the book doesn't follow its own advice to keep the presentation simple and the decorations in harmony with the setting. ...

3-0 out of 5 stars Purchase Price vs. Content...Bad Value
Book cover is glossy(front and back). Pages are thick, glossy and heavy weight. Pictures, although color, do not appear to have been arranged by a professional food stylist...assumed in this era. Book gives ingredients and measurements in both European and American formats (grams vs. ounces). Comparing this book to other titles avaliable in market place today, book is too expensive for what you get. Glitzy buy vacuous.

5-0 out of 5 stars not for the novice!
I received this book as a Christmas gift a few days ago and have not been able to put it down since! I agree with the writer from California that it is certainly not for the new cook, but as a part-time caterer, I have finally found the ultimate source for entertaining. There are no definite cooking times listed, and it's taken for granted that the reader is familiar with basic techniques (like for preparing pastries and mousse). If you're up to the challenge, the results will be spectacular and your friends will be amazed. The photographs are beautiful and inspiring!

4-0 out of 5 stars An excellent book if you are in the catering business.
The Book of Hors D'Oeuvres and Canapes is an excellent book for the professional caterer, but is certainly not meant for the average or even above average cook. When I received the book, I was entranced by the stunning food presentations. On closer inspection I realized that the work involved to actually create the dishes would overwhelm anyone who had not gone to cooking school. Also, the portions are huge. Each recipe makes an average of 60 hors d'oeuvres or canapes. If the author ever makes a book for the lay person, I would be the first to buy it. But I will leave this one for the pros. ... Read more


160. I Knew You Were Coming So I Baked a Cake : More Than 130 Recipes for Delectable Desserts That Make a Big Impression With a Minimum of Effort
by Carole Durst
list price: $25.00
(price subject to change: see help)
Asin: 0684814900
Catlog: Book (1997-11-01)
Publisher: Simon & Schuster
Sales Rank: 1231549
Average Customer Review: 4.5 out of 5 stars
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Amazon.com

Carol G. Durst is a working mother with a keen appreciation fortime-saving measures. In I Knew You Were Coming So I Baked aCake, Durst reconciles the seemingly irreconcilable: finding timein a busy schedule to prepare homemade, delicious desserts when store-bought just won't do. In an age when microwave meals and take-out pizzaare the norm, it's still possible to dress up special occasions with alittle home-baked warmth. Consider the "Don't Do It"Chocolate Cake: don't melt the chocolate, don't soften the butter,don't sift the flour--follow all these don'ts and you'll have anindecently rich and wonderful chocolate cake in less than 10 minutes.Better yet, you'll only have one bowl to wash afterwards! Shortcuts arethe trick to great cookies, pies, cakes, puddings, and other delectables in record time, and Durst tells you everything you need toknow to sport the fastest spatula on the block. ... Read more

Reviews (2)

5-0 out of 5 stars Simple, easy, adaptable, & delicious!
When I first saw this book I was so excited to see that all the recipes came with instructions on how to adapt each recipe to different types of pans. That was a major plus for me since I like the variety that the recipes gave me - being able to make a delicious cake recipe into a layer cake, muffins, or a sheet cake, as well as thorough instructions on doubling of recipes and their corresponding bake times. This proves very helpful and convenient when you are baking for family that may range from as little as two people to as much as twenty! Her recipes are easy to understand and her focus seems to be on providing the novice baker with with simple and delicious results that use easily accessible ingredients. She also includes directions in individual recipes for preparing a portion of the recipe beforehand and usually gives suggestions at the end of each recipe for you to try other delicious variations using the same recipe. There are recipes for cakes, brownies, frostings and glazes, cookies, bars, candies, frozen desserts, puddings, and fruit desserts. Having made her "smooth as a baby's ... carrot cake" with her cream cheese frosting, I can honestly say you will not be disappointed! That's a really good carrot cake with a wonderful frosting that was SO easy to make. My husband loved it too - and he doesn't really care for carrot cake! If you can get your hands on this book buy it! This trully accomplishes what many other books claim to do - encourage you, through simple and understandable prose, to say to yourself "I can do this!" and produce scrumptious results!

4-0 out of 5 stars Great Standard for Bakers
This is a great cookbook if you like to make home-made baked goods, but don't want lengthy, complex recipes. The recipes are short, to the point, and lend themselves to many permutations, according to your own taste. I have had many raves over the white-chocolate chip blondies. The recipes are easy, delicious, and always boost my ego when I bring the goodies to a party, and I receive the compliments. ... Read more


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