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    $16.38 $11.50 list($26.00)
    1. The New Legal Sea Foods Cookbook
    $25.20 list($40.00)
    2. Rick Stein's Complete Seafood
    $24.42 $23.95 list($37.00)
    3. Nobu: The Cookbook
    $20.00 list($25.00)
    4. Dungeness Crabs And Blackberry
    $13.57 $11.94 list($19.95)
    5. The Whole Beast: Nose to Tail
    $21.95 $13.57
    6. Kill It & Grill It: A Guide
    $16.95 $2.49
    7. The 15-minute Gourmet : Chicken
    $21.00 $10.98 list($35.00)
    8. All About Braising: The Art of
    $13.57 $12.57 list($19.95)
    9. Fish: The Complete Guide to Buying
    $13.60 $13.35 list($20.00)
    10. Sushi: Taste and Techniques
    $8.95 $5.85
    11. Sushi: A Pocket Guide
    $34.62 $32.12 list($54.95)
    12. Professional Charcuterie : Sausage
    $14.96 $11.00 list($22.00)
    13. Pig Perfect : Encounters with
    $11.87 $9.94 list($16.95)
    14. The New England Clam Shack Cookbook:
    15. Seafood Cookbook
    $7.98 list($14.00)
    16. The Loaves and Fishes Cookbook
    $13.27 $12.64 list($18.95)
    17. Sushi (Essential Kitchen Series)
    $10.17 list($14.95)
    18. Field Guide To Meat
    $15.30 $12.88 list($22.50)
    19. The Perfect Wedding Cake
    $19.98 $13.90
    20. The Essential Seafood Cookbook

    1. The New Legal Sea Foods Cookbook
    list price: $26.00
    our price: $16.38
    (price subject to change: see help)
    Asin: 0767906918
    Catlog: Book (2003-05-13)
    Publisher: Broadway
    Sales Rank: 14321
    Average Customer Review: 5 out of 5 stars
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    Book Description

    The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.
    Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants.
    Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first Legal Sea Foods Cookbook was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included.
    In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake).
    The New Legal Sea Foods Cookbook also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists.
    ... Read more

    Reviews (3)

    5-0 out of 5 stars Legal Sea Foods has a Cookbook! WOW !
    I traveled to Washington, DC and also to Baltimore, MD and many people said "If you want great seafood-go to Legal Sea Food!" I tried it when I was in Baltimore and LOVED IT! The Cream of Crab soup was utterly divine! I worked for sometime at Red Lobster in my younger days-so I know good seafood! Buy the book-it will give you insight into making excellent dishes at home!

    5-0 out of 5 stars A bonanza of information and recipes
    Berkowitz, owner of Legal Sea Foods and Doerfer, who coauthored the 1988 Legal Sea Foods cookbook, offer a volume packed with detailed information on choosing and cooking seafood, including health, safety and technique advice and an alphabetized guide to fish and shellfish. Clearly written recipes offer serving, presentation and variation tips and run the gamut from classics like Clam Chowder and Boiled Lobster and Baked Haddock to Stir-Fried Monkfish with Beans and Lemongrass, and Arctic Char Burritos.

    The book is organized traditionally, from appetizers to dessert and includes chapters for leftovers (fish cakes, crepes, latkes and more), soups and sandwiches and sauces and coatings (Tartar, Sesame Seed Avocado, Mango Salsa, Cracker Crumb topping).

    Most of the recipes are simple but innovative, like Steeped Shrimp with Fruit, Broiled Tuna with Tomatillos and Peppers, Citrus Soft-Shell Crabs. Some are luxurious - Crabmeat with Morel Mushrooms or Lobster Edgardo (with scallops, wine and cream), while others are more earthy, like Mackerel Stew, Baked Cod Parmesan, Oyster and Mushroom Casserole, and still others are just sublimely uncomplicated, like Summer Flounder in Butter Sauce or Marinated Grilled Shrimp or Seafood Seviche.

    Wonderfully complete, this is a book for everyone. It assumes no knowledge, but never talks down to the reader. The design is attractive, with illustrations by Edward Koren, the advice is crisp and invaluable, and the range of dishes is extensive.

    5-0 out of 5 stars Legal's Cookbook
    I bought this book as a gift at a Legal's Seafood Resaurant and was so pleased I was tempted to keep it myself! The highlights of the book are the professional advice the authors offer about purchasing, preparing, and storing seafood. It answered a lot of questions I had about what to do with a specific variety of fish and how long to keep fish. I haven't tried the recipes yet, but they look delicious. Included are recipes for the restaurant's popular clam chowder, crab cakes, cheesy mashed potato, key lime pies and other desserts, and many other recipes for all varieties of fish/shellfish. I would recommend this book to anyone who enjoys seafood meals or wants to try eating less fattening meats. ... Read more

    2. Rick Stein's Complete Seafood
    by Rick Stein
    list price: $40.00
    our price: $25.20
    (price subject to change: see help)
    Asin: 1580085687
    Catlog: Book (2004-03-01)
    Publisher: Ten Speed Press
    Sales Rank: 35518
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    The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.

    In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm ... Read more

    3. Nobu: The Cookbook
    by Nobuyuki Matsuhisa, Fumihiko Watanabe
    list price: $37.00
    our price: $24.42
    (price subject to change: see help)
    Asin: 4770025335
    Catlog: Book (2001-09-01)
    Publisher: Kodansha International (JPN)
    Sales Rank: 5715
    Average Customer Review: 4.41 out of 5 stars
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    Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.

    There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson, ... Read more

    Reviews (17)

    3-0 out of 5 stars great photography, somewhat impractical
    I love the local L.A. Nobu restaurants (Matsuhisa and Ubon), and I enjoyed the book from a purely entertainment perspective. The photographs are beautiful, and I found some of the recipes to be fairly do-able. However, it is noteworthy to mention that quite a few ingredients are difficult if not impossible to find in the U.S., even at Japanese specialty markets (Nobu himself admits that he included recipes that have "many ingredients that can only be found in Japan."). These are interesting, but I don't make it to Japan often enough to be able to whip these dishes up for my dinner parties.

    Another thing I found somewhat annoying was all of the Hollywood name-dropping the book is peppered with. I don't really care which celebrities have dined in the various Nobu restaurants, nor do I care what their favorite dishes are. The fact that Nobu once made lunch for Princess Di was equally unimportant to me. The thing I really appreciated was learning more about the quality and "kokoro" (heart) that goes into some of the dishes I've enjoyed at Matsuhisa. The book definitely inspired me to go and eat there again soon!

    4-0 out of 5 stars Great food, but labor intensive
    While many of the recipes we have tried from this book have produced excellent results, it is not for the novice nor for the cook who cannot find exotic ingredients. We live in the San Francisco Bay area and must make special trips to the Asian seafood markets because the local grocer, although high-end, does not carry the exotic varieties of fish and shellfish that he uses. He does not offer suggestions for substitutions.
    The food is very good, but you can tell that this is definitely a vanity cookbook. I don't think most home chefs could use this book - it is definitely for the obsessive foodie who would go to any lengths to prepare his recipes. Good for special occasions or for those who have a lot of time and resources for foods.

    4-0 out of 5 stars Great Reference for the Experienced Cook
    Wonderful plate presentations. Recipes are more for the experienced cook. Obviously, reading and actually executing the recipes are totally different things. Procedures appear simple but technique will play a very important role in Nobu's dishes. If you're a beginner and interested in Nobu's type of cuisine, get your copy and practice, practice, practice! Ingredients are not easy to get (hard to find and/or expensive).

    5-0 out of 5 stars Nobu - outstanding recipes
    After an exhaustive search for the Spider Roll (soft shell crab roll), we discovered it in this book. The recipe is easy to follow, the photos are fantastic and really step you through the process. Nobu simplified the Japanese/Sushi cuisine enough that even a first-timer like myself found it so easy - can't wait to try other recipes.

    5-0 out of 5 stars Brilliant!!
    Almost like magic! My expectations were muted when I first tried to re-create a snapper sashimi dish we had adored at Nobu in Las Vegas, but low and behold it was the same incredible flavor. When you make something from a recipe in this book, it will taste like the dish you tried at his restaurant (assuming you can find the same quality of ingredients of course). Nobu is beyond generous to share his trade secrets with the rest of us in this gorgeous well written relatively easy to follow book. I keep it on my kitchen counter! Remember, making sushi requires time, time to develop the skills. There is no substitute for lessons and practice (along with the proper tools and most importantly the ability to acquire and discern quality sushi/sashimi fish), but this book can have you eating the genius of Nobu at home! ... Read more

    4. Dungeness Crabs And Blackberry Cobblers : The Northwest Heritage Cookbook (Knopf Cooks American Series)
    list price: $25.00
    (price subject to change: see help)
    Asin: 0394577450
    Catlog: Book (1991-11-12)
    Publisher: Knopf
    Sales Rank: 449766
    Average Customer Review: 5.0 out of 5 stars
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    Book Description

    Explore the rich heritage of the Northwest-a yeasty mix of Native American wilderness ways with the cooking style of the French settlers, as well as the New Englanders, Scandinavians, Germans, Italians, and Asians who followed. Janie Hibler interweaves fascinating pieces of lore, history, geography, and personal reminiscences into this collection of 212 recipes from the area. Her dishes succeed in blending the old with the new in delectable combinations that feature all the delights that the Northwest has to offer. ... Read more

    Reviews (1)

    5-0 out of 5 stars Intruiging cookbook with a bit of history
    This book is a must for any cook who loves to read cookbooks in their spare time.All of the recipes are straight-forward, yet most of them are very unique combinations ie. walla-walla sweet onion jam, cheddar cheese soup with peppered bacon and ale.Each page also has a bit of Northwest history and accompanying photos, which are quite enjoyable.As Seattle-ite I can vouch that these recipes really do use locally available ingredients, but I think that cooks everywhere would enjoy and adapt these recipes.Only drawback is that pictures and text are black and white only. ... Read more

    5. The Whole Beast: Nose to Tail Eating
    by Fergus Henderson
    list price: $19.95
    our price: $13.57
    (price subject to change: see help)
    Asin: 0060585366
    Catlog: Book (2004-03)
    Publisher: Ecco
    Sales Rank: 11600
    Average Customer Review: 4.89 out of 5 stars
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    Book Description

    The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

    ... Read more

    Reviews (9)

    5-0 out of 5 stars Happy ingredients, happy food, happy reading
    Even if I never cook a single recipe from this book, I will treasure it for Fergus Henderson's voice. "Find the happiest tomatoes you can." The writing is charming, and most encouraging for those of us who love to eat the odd bits but never cook them. And not only the odd bits -- many of the recipes for the more usual parts and for accoutrements sound wonderful, too.

    5-0 out of 5 stars Extraordinary Book Extraordinary Chef
    This book is centuries behind its time and years ahead of its time-a great book for anyone who cares about food, cooking or eating. Thank God for Henderson's work and craft. He's a marvel. More people in the United States ought to be familiar with his work. I hope this book is just the beginning.

    5-0 out of 5 stars Great Modert Treatment of Very Old Techniques. Outstanding
    Fergus Henderson, the chef author of this book subtitled 'nose to tail eating' is a cult hero among foodies and among heroes of foodies such as Tony Bourdain, who writes the introduction to this new edition and Mario Batali, a major advocate himself of using the whole animal.

    For several reasons, this book is likely to have little to no value to the average person who cooks and who may refer to a cookbook now and then. The recipes commonly use ingredients that are simply unavailable outside better butcher shops and farmers' markets. The recipes also commonly use techniques that are the antithesis of fast cooking and low fat cooking. There are some recipes that literally require up to two weeks to complete.

    The true audience for this book aside from culinary professionals are those who religiously watch Alton Brown's 'Good Eats' , read John Thorne's books and newsletter as if they were gospels, and study books by Paul Bertolli, Eric Rippert, Judy Rodgers, and Jeremiah Tower for subtle new techniques to squeeze the last ounce of value from their primo materia.

    Just to be sure it is clear to you what this book is all about, it's primary subject is preparing in a cuisine absolutely everything but the oink, as the saying goes, from a pig and other animals. To this end, the author presents us with recipes for pig's head, pigs jowls (Mario Batali's favorite guanciale), pig's ears, pig's tail, livers, hearts, tongues, and the most beloved stomach as used in preparing the old Scottish classic, haggis.

    If this were the limit of the author's novelty, there would probably be little interest in the book among chefs. The author pushes this point of view to cover culinary techniques which are either not commonly used by the average chef and which are generally unknown to the average cook. The two best-known methods are brining and preserving in oil as in a comfit. Brining has probably become much better known among American foodies thanks to the efforts of Alton Brown and Shirley Corriher. It is a method of soaking meat in a solution of salt, sugar, and aromatics to impart moisture to the meat. Creating a comfit involves storing meat in fat rendered from the meat and fatty parts of the animal from which the meat was taken. The method is best known as a method for preserving duck legs, but it may be applied to many other meats. The author applies both techniques to a wide variety of foods.

    If any part of this book may have use to the average reader who takes cooking seriously, it would probably be the author's lessons on the creation and use of stocks. Unlike chefs at the cutting edge of American haute cuisine such as Judy Rodgers, Henderson's stock techniques are beautifully simple. He does recommend the uncommon method of creating a raft to clarify stocks. I have not seen this method used outside of Culinary Institute of America texts, but the author presents it so simply that one need have no fear that it is too complicated for them. That is not to say it does not take time. This is an example of why the nonprofessional will want to read this book. It is just chocked full of unusual techniques, some as simple as they are unexpected. The author goes against a tidal wave of preference for the Italian flat leafed parsley and chooses to use curly leafed parsley in most recipes including an utterly simple method for flavoring salt with the herb and adding it to a simple sauce.

    While the focus of the book is on meat, it does cover the very typical range of dishes with chapters on Stocks, Soups, Salads, Starters, Main Dishes (mostly the odd body parts are here), Birds and Game, Fish and Shellfish, Vegetables, Sauces, Puddings, and Baking. The refreshing iconoclasm extends even to the discussion of routine sauces where the author is clear to all that aioli is NOT mayonnaise with garlic, but a thing onto itself. He probably also breaks a few hearts by mixing olive oil for both mayonnaise and aioli in a food processor.

    The book should also be a treasure for armchair foodies who get no closer to a Garland range than a read of reviews in 'Cooks Illustrated'. This chef has a way with words. You may almost think of him as a literate Jaime Oliver who suggests you put terrines 'in the fridge for 24 hours to allow it to find itself'. I sometimes find it tedious to read even good recipes. There is no such problem with this book.

    Highly recommended read for all professionals and foodies. Great source of ideas, even if you never make any of the recipes.

    4-0 out of 5 stars fantastic
    After having the most fantastic meal at St. John, I was compelled to buy the book. Although some of the recipies may seem a bit strange, there certianly are enough recipies that the adventurous home cook can try. I'm really looking forward to trying the "Roast Bone Marrow and Parsley Salad".

    5-0 out of 5 stars Aw, shucks...
    I might just be a regular old cook at a regular old restaurant, but I, too, have been a fan of St John and Fergus Henderson since I first had crispy pig's tails there. But, as great as this book is, let me encourage people to seek out Hugh Fearnley-Whittingstall's River Cottage Cookbook. Same new-old British farmhouse fare, some very very good writing (think a british John Thorne) and he not only tells you what to do with all manner of pig parts, he tells you how to raise your own pig! Nose to tail and soup to nuts all in the same book! ... Read more

    6. Kill It & Grill It: A Guide to Preparing and Cooking Wild Game and Fish
    by Ted Nugent, Shemane Nugent
    list price: $21.95
    our price: $21.95
    (price subject to change: see help)
    Asin: 0895261642
    Catlog: Book (2002-05)
    Publisher: Regnery Publishing
    Sales Rank: 8891
    Average Customer Review: 3.82 out of 5 stars
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    Book Description

    Ted Nugent likes to say, "You can't grill it until you kill it." Well, even if you don't kill it personally, now you can grill it just like the Nuge. In Kill It and Grill It, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

    And while Ted doesn't buy his meat wrapped in plastic, there are plenty of recipes to tide you over when the hunting party comes home empty handed. Ted has a recipe for every meal and every occasion.

    Kill It and Grill It is essential for the kitchen library-and compelling entertainment as only the Nuge can deliver. Ted Nugent has released 29 recordings and sold over 30 million albums. He is the author of the bestselling God, Guns, & Rock 'n' Roll (Regnery, 2000) Renowned as one of the world's leading guitar showmen, he is equally well known as a lifelong outdoorsman. Nugent is Editor/Publisher of Ted Nugent Adventure Outdoors magazine, has a weekly column in the Detroit News, and is a regular guest on top-rated programs such as Larry King Live, Tom Snyder, Politically Incorrect, and Rush Limbaugh. He lives with his wife and children in Jackson, Michigan. ... Read more

    Reviews (11)

    4-0 out of 5 stars I'm Goin' Lookin' For Some Bear!!!
    I bought this cookbook for three reasons. First, my effort to become a vegan met with predictable failure. No matter how I prepared my vegetarian dishes, they still tasted bland and made me feel like the grass-chewing cow I was constantly thinking about eating. Second, I liked the cover of Ted and his eye-pleasing wife Shemaine (coincidently, Shemaine is the name of one of my neighbor's poodles who my bulldog (Colonel) keeps harassing). Anyhow, I liked the cover of those two delightful carnivores posing with their tools of the trade. Lastly, I've been looking for a good game cookbook. I don't do a lot of hunting, but when I do I'm often perplexed about how to prepare the venison (I have yet to kill a bear or some of the more exotic animals for which this book has recipes; as a side note: I believe I can eliminate the duck problem in my backyard and also prepare a delicious dish for my neighbors with plenty of scraps for their new puppies). This great cookbook covers all the details you need for making a meal out the game you've dispatched and the recipes look delicious and fairly easy to follow. The writing style is a strange combination of puerile, amusing, and informative--and it works! I am very glad to have this cookbook in my kitchen and plan to put it to use the next time I put my hunting rifle to the test! Most Definitely Recommended. Hoppy Hunting!!

    5-0 out of 5 stars Best Wild Game Cook Book
    The recipe's are great and the anecdotes provided by Ted and Shemane make this the most enjoyable cook book I've read. This is definitely not Julia Child.

    5-0 out of 5 stars Small but packed with useful information
    What sets this book apart from other hunting and cook the kill books is its coverage of self-reliance and wholesome nutrition of wild game that more people should be aware of. This isn't a go out and kill for fun, and act like a jerk book. Its well thought out and for many like myself who live in rural, hunting areas a must own book.

    And if I do say so myself it reminded me so much of all my late Father taught me about being personally responsible for what I ate. That wild game is healthier and that the quest is almost spiritual in nature, and that a quick clean kill is the obligation of the hunter. As is proper dressing out of the animal and NO waste!

    Now I will ad that I am even a bigger fan since seeing Mr. Nugent on two shows the past few months. One was with his daughter where he was discussing his conservative values and one was with Sean Hannity (Fox channel) at the July 5th 2004 Freedom Concert which is a non-profit organization that provides scholarships to the children of American military personnel killed or permanently disabled in action.

    Ted Nugent walks his talk which is a must for me!

    1-0 out of 5 stars Really good
    very good if you are a into looking at pictures of a dumb hillbilly and his guns posing beside slaughterd beasts.
    I aint a hippy and I eat meat but this Ted Nugent should run for president or have a hunting accident and get a photo of it. I would pay to see that.

    4-0 out of 5 stars A Man's Cookbook
    As my husband loves to hunt wild boar and wild duck, I bought this book for him as a farce. However, it has turned out to be one of the best purchases I've made. We both were at a loss as how to clean, store and cook either until "Kill It and Grill It" came along. This is the only cookbook I've bought that my husband hasn't complained about. It is an entertaining read as well. ... Read more

    7. The 15-minute Gourmet : Chicken (15-Minute Gourmet)
    by PauletteMitchell, Paulette Mitchell
    list price: $16.95
    our price: $16.95
    (price subject to change: see help)
    Asin: 0028632796
    Catlog: Book (1999-12-06)
    Publisher: Wiley
    Sales Rank: 287023
    Average Customer Review: 5 out of 5 stars
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    Book Description

    From the author of the popular 15-Minute Gourmet series, here are more than 100 fabulous chicken dishes—delicious, nutritious, and ready in a flash! Attention chicken-lovers! As you know, chicken can be enjoyed in so many ways—sautéed, stir-fried, and grilled; in sandwiches, soups, and salads—and it's on the table fast. In The 15-Minute Gourmet: Chicken, author Paulette Mitchell shares her no-fail recipes for tasty chicken dishes that are impressive enough to wow guests, yet hearty enough to satisfy a hungry family. So, forget fast food places and toss those take-out menus! You can have great food on the table in 15 minutes with this terrific cookbook geared to help busy people eat well. ... Read more

    Reviews (4)

    5-0 out of 5 stars fabulous recipes, fairly quick
    This is a GREAT cookbook. I own quite a few, and most are only useful for a few recipes, or only for one type of food, etc. But the most negative thing I can say about any of the recipes I've tried from this book has been that it was okay (and that was only one recipe!). Among my favorites are the black bean and peppers with chicken and rice, the pesto, pasta and grapes chicken salad (sounds a little strange, but is EXCELLENT), chili chicken and rice, and the black bean and chicken soup. This cookbook has inspired me to try some more ethnic cooking without being worried I'll completely mess it up! The recipes are mostly low to moderate fat, and often encourage the use of various beans, whole grains, etc. I've frequently substituted brown rice for other rices, whole wheat pasta for regular pasta, etc. with really delicious results.

    The only thing I will say is that the 15 minute part for a lot of the recipes I like most is pretty optimistic... but there are some that are genuinely 15 minute recipes (the chicken and corn skillet is a fast and tasty meal).

    Definitely try this cookbook - the recipes are fun, encourage you to experiment a bit, and are really good. It would make a great gift for someone who has mastered the true basics of cooking (how to pick out produce, boil water, grill plain chicken, etc.) and is looking for a versatile but fast set of recipes to enjoy.
    Highly recommended!

    5-0 out of 5 stars splendid dishes, every time
    I have very much enjoyed using this cookbook! every single recipe I have tried is very good, and some are far superior to meals I have tasted in fine restaurants. the format is easy to use, the recipes are easy to follow. there are many tips that are extremely helpful. the book also lists calories and fat per meal, which is useful.
    I will report that there are a few meals that take more than fifteen minutes to prepare, however the recipes are very fun to make. I wish there were more pictures, although those in there are very accurate to the actual results.

    highly recommended.

    5-0 out of 5 stars Excellent Book..Tasty Recipes
    I love this book. Its great for all those people who only like chicken. It has all sorts of variety on how to prepare chicken. Best loved recipe since I have bought the book..the Tomato Basil Chicken with Linguini..its DELISH. I look forward to trying more recipes in the future.

    5-0 out of 5 stars Tender chicken at last!
    I have always had a tough time with chicken. Chicken is one of my favorite meats, and mine always came out like rubber. This cookbook is wonderful! The recipes are very simple, very modern, and always delicious. I love the side dishes (with recipes) that the author recommends. Chicken with basalmic vinaigrette, apricot-glazed chicken, chicken satays, chicken with pastas...all use boneless chicken pieces (quick!) and most have great technique tips. Fifteen minutes is rather optimistic and doesn't take all prep time into account, but the recipes are real time-savers. Good for company and children, as well. ... Read more

    8. All About Braising: The Art of Uncomplicated Cooking
    by Molly Stevens
    list price: $35.00
    our price: $21.00
    (price subject to change: see help)
    Asin: 0393052303
    Catlog: Book (2004-10)
    Publisher: W. W. Norton & Company
    Sales Rank: 420
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    Braising--cooking food slowly and at low temperatures in a closed pot with a little liquid--produces deeply flavorful food. Molly Stevens's All About Braising is a definitive exploration of this soul-satisfying approach to food. With 125 simple recipes for braises of all kinds--from meat and poultry through seafood and vegetables, plus a thorough anatomy of technique (Stevens explores oven versus stovetop braising, for example)--the book will please cooks at every skill level. Most importantly, perhaps, it will send them to the kitchen to prepare enticing dishes such as Braised Endive with Prosciutto, Whole Chicken Braised with Pears and Rosemary, Duck Ragu with Pasta, and Veal Shoulder Braised with Figs & Sherry. Braises can also taste as good or better the next day, and Stevens supplies advice for second-day service. Included, too, is an "Opinionated Pantry" which, besides exploring relevant ingredients, expresses Stevens's ongoing commitment to using only the best and freshest available.

    Throughout, Stevens's offers sensible, rewarding counsel. "If it comes down to a matter of cooking or not cooking dinner for your family," she says, "I recommend buying commercially raised chicken [as opposed to locally produced or other naturally raised poultry]. Make a satisfying home cooked meal, and sit down and enjoy it with your family."In other words, Stevens is wise. "The act of cooking on a regular basis will make you a better cook," she concludes, "and will improve the quality of your life and of those around you."--Arthur Boehm ... Read more

    9. Fish: The Complete Guide to Buying and Cooking
    by MarkBittman
    list price: $19.95
    our price: $13.57
    (price subject to change: see help)
    Asin: 0028631528
    Catlog: Book (1999-01-12)
    Publisher: Wiley
    Sales Rank: 5256
    Average Customer Review: 4.82 out of 5 stars
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    Book Description

    Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. ... Read more

    Reviews (17)

    5-0 out of 5 stars Absolutely Awesome
    My husband bought this for me. It sat on the shelf unused for a couple years, because I had so many cookbooks and I knew nothing about this book. (Ok, I judged it by its cover, and it didn't look classy.) One day I made something out of it, and it was fantastic. So I made something else another day and it was incredible. This book has recipes for all sorts of fish (except tilapia, which the author says is simply a muddy-tasting fish). Every recipe I have tried tastes like high-end restaurant fare. It is now one of my favorite cookbooks and I have given two of them away as gifts.

    4-0 out of 5 stars Good reference book for fish and seafood
    I was trying to expand my cooking skills and replacing beef, chicken, and pork in my diet with fish and seafood when I picked this book up. It really helped on both counts. Bittman provides a great deal of insights and helpful information into buying fish and seafood, and made the seafood counter at the store a lot less intimidating. The recipes are not intended to create ohhs and ahhs. They are simple, yet flavorful dishes that can be whipped up in 30 minutes, in most cases. These are the kind of recipes where I can pick something up on the way home from work, and put together something tasty for the family in short order.

    Because most of the recipes are fairly simple, I would encourage readers to use the book as a base to expand ones cooking horizons with respect to fish. The recipes I tried were good, but needed a little extra to round out the flavor or give them some oomph. Unfortunately, tilapia is largely ignored by Bittman, and it would have been nice to get some recipes for this fish, which is readily available in California. Still, this book is a great addition to my cooking library.

    5-0 out of 5 stars Best General Book on Fish. Highly Recommended
    Of all the single topics on which cookbooks have been written, it seems to me that fish is the most common. It is certainly true if you look at my library, where there are seven (7) volumes devoted to fish in general, fish of a particular region, or even one family of fish such as the salmon or oysters. Not only is it a popular subject, but it is a popular subject for prominent male cookbook authors. In my library alone, there are volumes by James Beard, James Peterson, Alan Davidson, and the current volume by Mark Bittman. All of these authors are simply dripping with awards for cookbook writing.

    There are at least two different approaches one can take to a single subject cookbook. James Peterson in his books on Fish, Sauces, and Vegetables tends to take a deep look, with more details about a fewer number of recipes. Mark Bittman, in this book, tends to take exactly the opposite approach. His main selling point is that he is giving us 'more than 500 recipes for 70 kinds of fish and seafood'.

    Fitting this approach, the book is laid out very much like an encyclopedia, with all articles on fish labeled by their common names, placed in alphabetical order. Each article begins with a taxonomic section giving both common and scientific names, common commercial forms, general description, substitutions, and reference to buying tips. The scientific name may not be very informative, as a common name such as shrimp may be applied to not only multiple species, but also multiple genera covering thousands of species. The general description is also a mixed bag in that it may be anything from physical description to geographical distribution to economic importance. The most important item in this header is the 'For other recipes see:' entry. This is where you see that a recipe that is good for conch, mussels, or oysters may also be good for clams. I get some sense that the author could have exercised some restraint here. As an example, consider that while squid and shrimp share the property of being done best by cooking very quickly, I may be reluctant to apply a long cooking squid recipe, the kind Mario Batali describes as giving a 'bottom of the sea' flavor to any kind of shrimp.

    The essay introducing each named fish can vary from three pages for 'shrimp' down to three lines for 'tilapia'. The longer essays are very informative and, as far as I can see, very accurate. I can also add that they can express very strong opinions about some fish. The very short entry for tilapia dismisses the flesh of the fish as having an undesirable, murky flavor. The author gives no recipes for this poor fish and simply leaves us to consult the recipes for porgy and sea bass.

    The number of recipes per fish is roughly proportional to the economic desirability and availability of the fish. Shrimp, for example, gets twenty recipes including three different versions of curried shrimp. Other classic recipes such as crab cakes also get more than one treatment. Oddly enough, the best-known American shrimp dish, the shrimp cocktail, is not here. Not that I really miss it. The twenty recipes do seem to cover the world, with a just about right distribution of recipes from America, the Mediterranean, and the Pacific Rim.

    Most recipes are concise without being overly sparse. The list of ingredients is better than many. For example, it goes to the trouble of specifying a 'dry' white wine for a sauce and it is precise enough to say ½ cup minced parsley rather than the less precise 'handful of parsley, minced'. The procedure is clear and I have yet to find any mistakes (I cannot say the same for the equally distinguished James Peterson's procedures). I prefer recipes written with numbered steps, with each step beginning on a new line, but I prefer good recipes to bad even more, and most of these recipes seem to be better than average.

    As many, if not most of the recipes in this book are ethnic classics and not the invention of the author, the chance is good that they will appeal to those who are disposed to like the ingredients. If you don't like coconut, don't fault the author for giving recipes using coconut. Since there are so many different recipes from so many different culinary traditions, the chances that you will find something interesting to do with your lovely swordfish steak will be very high. As a food editor for 'The New York Times', Bittman has greater access to current and historical information about fish dishes than most, so the depth and reliability of the information herein is very high.

    This book is by no means a complete book of fish cookery. There are some entries for escabeche and seviche, but not a word about sushi or sashimi. Of all the books I mentioned on Fish Cookery, I may prefer James Beard for the last word on recipes from America or Alan Davidson for recipes from the Mediterranean, but Bittman has given us a book which gives a broad coverage to recipes from around the world. He succeeds admirably in achieving his goal 'to teach you how to buy good, commonly available fish, and cook it quickly in a variety of basic and delicious ways.

    Highly recommended. A better general reference for the average cook than other books in a crowded field.

    5-0 out of 5 stars a must if you cook fish
    I didn't imagine that I would want the book, "Fish", but I found myself consulting it whenever I went to the fish market. It sits on their counter. I bought things I might have never attempted to cook but that I was enticed by Mark Bittman's recipes. I now own it and use it regularly. Read his suggestion regarding tilapia. It testifies to his honesty and clarity of opinions. It did not deter me from preparing tilapia in the style of bass, but with a giggle.

    5-0 out of 5 stars Poached fish? Surely you jest, Mr. Bittman!
    I fell into Bittman's category two of potential readers: a long-time fish cooker who always cooked the same ol'-same ol'. I was a master of grilled salmon steaks; I knew the difference between wild king salmon and farm-raised; my most recent guests loved it; but eventually even the best salmon steaks become tiresome.

    Now "Dogfish poached in ginger sauce" is a new favorite, one of many. Unlike many who have given this book a great review, I don't think I have ever completed even one of Bittman's recipes EXACTLY AS GIVEN. And that's why I love it--even though I'm always lacking one ingredient or another, he encourages intelligent flexibility, as in (re the cited recipe) "Don't hesitate to make this dish even if you don't have stock; it will still have plenty of flavor." You gotta love his attitude. And for the record, my version, made with Swanson's chicken broth and twice the ginger, was superb.

    Comprehensive, clearly-written--what's not to like? I give the guy a thumbs-up. ... Read more

    10. Sushi: Taste and Techniques
    by Kimiko Barber, Hiroki Takemura, Ian O'Leary
    list price: $20.00
    our price: $13.60
    (price subject to change: see help)
    Asin: 0789489163
    Catlog: Book (2002-09-01)
    Publisher: DK Publishing Inc
    Sales Rank: 7766
    Average Customer Review: 5 out of 5 stars
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    Book Description

    This beautifully illustrated guide will enable readers to master and appreciate the art of sushi.

    The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi. ... Read more

    Reviews (5)

    5-0 out of 5 stars Gorgeous Photography and Helpful Steps in Pictures
    If you only buy one book about Sushi, this would be my recommendation. Not only do you learn all the basic techniques, there are detailed instructions and full-color pictures to show you every major step in the entire process.

    This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.

    A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.

    Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.

    5-0 out of 5 stars Excellent Book.
    Great edition, I really love it.

    You can find concise cultural background, easy to understand explanations from cutting fish to creating dishes in a very exquisite manner, as well as important etiquette while eating in a sushi bar.

    It covers a very wide scope of shushi styles and the pictures are really great, so they all make the reading a worthwhile experience.

    The best cost/benefit I have ever seen when it comes to cooking books.


    5-0 out of 5 stars Great book of how too, with awsome pictures
    I only have 2 or 3 books on sushi, and so far this one is the best. Great pictures, easy uncomplicated directions that work, and a really broad range of sushi types and the many ways to prepare it. The fish and shellfish pictures are realy good, with directional lines overlayed to show you where to cut. The book is set up well and easy to navigate. And has the best and quickest sushi rice recipe i've found in books and on the net. I nailed the rice on my first try.
    There's allot more in the book than just Sushi. There are so many recipe's for other dishes served at Sushi resturants, you'd have to be in Japan to see them all.

    Awsome book.


    5-0 out of 5 stars AWESOME.
    This book is maybe too much for the beginning sushi lover (more pun than truth), but certainly a neccessary choice for the avid connisseur. Not only are the pictures, recipes and descriptions astounding, but they offer some insight into the lesser discussed topics, such as: how to serve up Octopus fresh, or how to cut your fresh fish for sushi. DIFFERENT kinds of fish - flat fish, makrel, tuna, it's all in here.

    I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)

    5-0 out of 5 stars Superb -- true to DK form!
    Wow -- this book is not just for sushi, but for seafood technique, period. Full of color photos, with, for instance, several different species of fish shown with dotted lines as a cutting guide ... a glossary of japanese terms, how to prepare the usual condiments (also shown in color photographs). I just want to keep this around as a reference! Or, maybe that's just an excuse? ... Read more

    11. Sushi: A Pocket Guide
    by Minori Fukuda, Kit Shan Li
    list price: $8.95
    our price: $8.95
    (price subject to change: see help)
    Asin: 0811845044
    Catlog: Book (2005-05-01)
    Publisher: Chronicle Books
    Sales Rank: 38116
    Average Customer Review: 3.0 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    For the uninitiated, sushi restaurants can be intimidating. But no more. Just like its irresistible predecessor Dim Sum, Sushi can be tucked into a purse or pocket for instant-expert reference. Fifty of the most popular sushi items are presented as colorfully as a Japanese restaurant's display case with clear photographs for easy identification, descriptions of flavors and textures, and phonetic pronunciations. Icons distinguish whether sushi is cooked (like unagi) or is vegetarian (like the cucumber roll). Covering nigiri, maki, and a few unusual sushi items (blowfish, anyone?), Japanese foodophiles can take it easy by ordering the crowd-pleasing California Roll, or go for broke and sample uni (sea urchin), an acquired taste, but a favorite of any sushi-lover worth their tobiko. With a short history of sushi, ordering and eating etiquette, and a simple glossary of out-of-the-ordinary ingredients, Sushi is the definitive guide to one of Japan's most intriguing culinary specialties. Itadakimasu! (enjoy). ... Read more

    Reviews (1)

    3-0 out of 5 stars A good primer but....
    I got this book based on a recommendation from the Washington Post. It's small (actual pocket size) and sturdy.I found it a bit hard to open all the way. The first 20 pages or so list sushi etiquette and tells what is happening behind the sushi bar.The next 50 pages is the part of the book that let me down the most. There is only one piece of sushi per page with a picture, the japanese spelling and pronounciation, the 'dumbed down' definition, and a brief description.The book also mentions if the piece is vegetarian or if it has been cooked.
    It covers most of the sushi that I have had in my lifetime (I'm fairly adventurous) and not too much else.I think the book could have been made less than an inch bigger so that two pieces could fit on a page.
    It's a pretty good book, but I think it could have been more in depth.If you don't know anything about sushi, it's a good start.I think if you've been to the sushi bar half a dozen times, then you probably won't get too much use of it. ... Read more

    12. Professional Charcuterie : Sausage Making, Curing, Terrines, and Pâtés
    by JohnKinsella, David T.Harvey
    list price: $54.95
    our price: $34.62
    (price subject to change: see help)
    Asin: 0471122378
    Catlog: Book (1996-03)
    Publisher: Wiley
    Sales Rank: 135682
    Average Customer Review: 3.5 out of 5 stars
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    Book Description

    The complete, contemporary guide to preparing sausages, cured and smoked meats, pâtés and terrines, and cured and smoked fish of the highest quality

    Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.

    Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels. ... Read more

    Reviews (6)

    4-0 out of 5 stars Other suggestions
    This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's <>. It's out of print, but readily available used at

    4-0 out of 5 stars Good Enough, In all fairness
    I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!
    ... I really do not know what the other reviewers were looking for in a charcuterie book, though !!

    2-0 out of 5 stars A Commericial Text
    This book is for the professional cook in mind not for homestead sasuage makers.It is not what i was looking for.

    2-0 out of 5 stars Good looking book but.
    This book looks good, with lots of pictures and sausage mixes. I have beenmaking sausages for a living for twenty years, I have won many localcompetions including currently holding the title for supreme champion ofhampshire UK.When I first started reading this book I thought these willnot work and how right I was.When I changed a few things around thesausages came out ok.This book is not as it states PROFESSIONAL.

    4-0 out of 5 stars Professional Charcuterie
    This is an advanced book. This was my first sausage cook book, it was overwhelming initally. Great information & recipes lie between the covers including info. on equiptment, sausage, meats, terrains, broths,chemicals. This is a fine suplement to Rytek Kutas' book. I would like tosee the John & David write more on this topic. They seem to know theirstuff! ... Read more

    13. Pig Perfect : Encounters with Remarkable Swine and Some Great Ways to Cook Them
    by Peter Kaminsky
    list price: $22.00
    our price: $14.96
    (price subject to change: see help)
    Asin: 1401300367
    Catlog: Book (2005-05-11)
    Publisher: Hyperion
    Sales Rank: 9671
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    Book Description

    What Bill Bryson did for trees and walking shoes and Mark Kurlansky did for cod, Peter Kaminsky now does for pork in Pig Perfect.

    Do you crave a juicy pork chop? An old-time country ham? Or maybe some Southern-style barbecue? Then you'll want to join Peter Kaminsky on his pilgrimage in search of the perfect pig.

    Part travelogue, part cookbook, part naturalist's encounter, and part love letter, Kaminsky's book takes us from Kentucky, Burgundy, and Madrid to the Yucatán and back to Brooklyn to tell the tale of the pig. From the wondrous techniques of tailgate chefs to Mayan home cooking, competitive barbecuing, and the ancient rite of the pig killing that has bound communities together over the centuries, Pig Perfect brings together an oddball pork-loving band of chefs, farmers, and food lovers and offers a tasty history of the oft underappreciated pig.

    Still hungry for more? Try these delicious recipes interspersed throughout the book:

    --Porchetta, Burgundy Style
    --Suckling Pig Braised in White Wine and Herbs
    --Emile and Rachel's Roast Loin of Pork with Greens and Cantaloupe
    ... Read more

    14. The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses
    by Brooke Dojny
    list price: $16.95
    our price: $11.87
    (price subject to change: see help)
    Asin: 1580174736
    Catlog: Book (2003-06-01)
    Publisher: Storey Books
    Sales Rank: 13959
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    Book Description

    Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW ENGLAND CLAM SHACK COOKBOOK, author and native New Englander Brooke Dojny presents traditional New England fare as it is served up in 25 classic seafood eateries. With a little cajoling, Dojny managed to get the owners to reveal their recipes for such Yankee favorites as chowder (clear, red, and white), lobster rolls, fried clams, sweet New England crab, broiled mackerel, and garlicky mussels. Then there are the side dishes: perfect cole slaw and onion rings, pickled beets, and red bliss potato salad. Of course, no book on Yankee cuisine would be complete without a chapter on those famous New England desserts - apple crisp, Indian pudding, wild blueberry pie, whoopie pies, and a whole lot more.

    Along the way, Dojny weaves together the history of these restaurants with local lore. She profiles fishermen and cooks. She weighs in on the Great New England Seafood Debates: red chowder vs. white chowder vs. clear chowder; batter-fried clams vs. crumb-fried clams. Scattered throughout the book are sidebars that offer practical advice on how to re-create great New England seafood in your own kitchen: the proper way to clean and shuck clams, the basics of frying fish fillets. THE NEW ENGLAND CLAM SHACK COOKBOOK will make you want to drop what you're doing, grab your car keys, and head for the New England coast. ... Read more

    15. Seafood Cookbook
    list price: $29.95
    (price subject to change: see help)
    Asin: 0812916042
    Catlog: Book (1986-10-12)
    Publisher: Crown
    Sales Rank: 97452
    Average Customer Review: 5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Book Description

    In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.

    Every, aspect of The Seafood Cookbook reveals the authors' intention to remove the cloak of mystery that surrounds buying and preparing seafood. Chapters are organized by cooking techniques since any one technique can apply to a variety of fish. Each chapter -- on baking, sauteing, deep-frying, grilling, poaching, and braising -- offers recipes for commonly available fish in American markets. In keeping with Franey's 60-Minute Gourmet philosophy, 70 percent of these recipes can be made in an hour, a third of them can be made in thirty minutes. This lighter, faster, fresher approach carries over to the later chapters on sauces, stocks, vegetables, salads, and side dishes.

    From classics like Oyster Stew and Salmon Mousse to the best synthesis of French techniques and the new light cuisine -- deliciously realized in such dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook are as quick and easy as they are innovative.

    The introductory chapters give clear instructions on how to buy and store the freshest fish and shellfish. One hundred and fourteen original line drawings beautifully illustrate the various species and basic techniques such as cleaning shrimp and squid and forming quenelles. The final chapter, offering a common-sense formula for pairing wine and seafood, is more helpful than any wine list.

    Once a food that intimidated many cooks, fish is now, thanks to Pierre Franey and Bryan Miller, faster and easier to prepare, and more delicious than ever before.

    Pierre Franey is the author of The New York Times 60-Minute Gourmet, The New York Times More 60-Minute Gourmet, and Pierre Franey's Low-Calorie Gourmet. Formerly the head chef of the famed Le Pavillion restaurant in New York City, he has written for The Times since 1976. He lives in East Hampton, New York.

    Bryan Miller is the restaurant critic and feature food and wine writer for The New York Times. He is the author of the forthcoming The New York Times Guide to Restaurants in New York City. He lives in Manhattan. ... Read more

    Reviews (3)

    5-0 out of 5 stars Without a doubt the best seafood cookbook I own
    My mother picked up this book for me at an estate sale several years ago and it is my seafood bible. Everything I've made from here has come out incredible. The recipes are simple yet they taste so gourmet, and he usually uses ingredients you're likely to have around the house anyway. I highly recommend this to anyone who is looking for seafood recipes from simple to will not be disappointed.

    5-0 out of 5 stars A "must have" for every kitchen!
    Why oh why is this timeless cookbook out of print? The fish recipes are uncomplicated yet sophisticated - likely to be found in trendy restaurants today (although the book was written in 1986). We take our "Seafood Cookbook" with us on vacations knowing that the ingredients will be available in most stores and that we won't have to give up hours of "beach time" preparing a fresh and delicious seafood dinner.

    5-0 out of 5 stars Excellent recipes which are easy to prepare at home
    I did not grow up eating fish, but love seafood now. I was at a loss as to how to prepare restaurant-quality recipes at home. I found this book on my mother's bookshelf, she gave it to me, and now am buying it as a gift for friends who like to cook but do not have a source for nearly foolproof seafood methodology. An enormous variety of seafood is included; interesting ingredients are used; recipes are easily adapted to no-added-fat cooking. Most recipes can be accomplished in a half hour on a work night. All look nice on the platter and plate. You cannot go wrong with Pierre Franey! ... Read more

    16. The Loaves and Fishes Cookbook
    by Anna Pump, Gen Leroy
    list price: $14.00
    (price subject to change: see help)
    Asin: 0020100809
    Catlog: Book (1987-04-01)
    Publisher: Macmillan General Reference
    Sales Rank: 178996
    Average Customer Review: 5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Reviews (1)

    5-0 out of 5 stars Please bring it back!
    It's an excellent creative cookbook. I do not own one, but would love to. My sister in law has made some wonderful dishes from this book. ... Read more

    17. Sushi (Essential Kitchen Series)
    by Ryuichi Yoshii
    list price: $18.95
    our price: $13.27
    (price subject to change: see help)
    Asin: 962593460X
    Catlog: Book (1999-03-01)
    Publisher: Periplus Editions
    Sales Rank: 7321
    Average Customer Review: 4.64 out of 5 stars
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    Reviews (11)

    4-0 out of 5 stars an attractive, well-constructed overview of sushi making
    This book is a good starter for those who are interested in making sushi at home. "Sushi" also has very attractive photography, so it can also double as a coffee table book. I would recommend it, although I'm not certain if the book contains enough information about selecting fresh fish for sushi, since it is really dangerous to eat any raw fish that isn't absolutely fresh.

    5-0 out of 5 stars Excellent introduction book
    This is an excellent beginner book on sushi. And if you are a visual person, the photography and design of the book are first rate. I would recommend it highly as a "coffee table" book and as a place to start learning to make sushi.

    It starts with a useful dictionary like selection with photos that identifies many basic tools and ingredients. Then gives tips on selecting fish. Something I really appreciated was just one standard way of preparing a whole fish. Most other books duplicate fish preparation for the endless nigiri types, but are grossly incomplete for beginner. Besides, I'll suggest that the average person isn't even going to find these "exotic" fish at a local market. Many types of fish have extremely limited availability and can be expensive. Most will likely buy portions of raw fish that is (probably frozen and) preprepared from an Asian market. Fortunately though, once you get the basic tools and ingredients from an Asian market, many basic types of sushi in this book can be made from seafood or vegetables that can be found at any Grocery Store.

    This book has ample photographs for each step in preparation of various "rolled" (maki) sushi including reverse rolls, and also for nigiri preparation. Another noted standout in this book are the exposure to ideas for making sushi out of vegetables, a special plus for those with limited taste for raw fish. This book describes tamago, inari, chirashi, gunkan sushi as well as ideas for garnishes and also has a few basic soup recipes.

    Sushi is not difficult to make, but it does take practice to get the hang of it. If you really are into it, no book of this type is going to tell you everything. However, each will give new ideas if the "art" of sushi preparation interests you. To really learn to make a full meal that looks attractive and tasty, you will eventually want some 3" thick book on Japanese Cooking, though after you are comfortable with the basics. I can't recommend a better place to start than here.

    4-0 out of 5 stars Easy to Read... Easy to Follow... Great for sushi beginners
    Excellent book for beginners who want to know more about making Sushi. Nicely laid out with step-by-step instructions and lots of beautiful photos to complement the text. Easy to read and follow - I read it in a couple hours. May be too "simple" for those who've already made sushi.

    4-0 out of 5 stars Good basics sushi cookbook for your collection
    This was a good cookbook that covered the basics of making sushi. Things like equipment & utensils to use, ingredients explanations, how to fillet fish, cleaning squid, etc. There were a few creative ideas but for a creative sushi display but not for unique sushi rolls. Buying this book used and adding to your collection would be worth spending the money.

    5-0 out of 5 stars sushi
    It's a great book, very good picture and easy instruction
    It's a great buy. ... Read more

    18. Field Guide To Meat
    by Aliza Green
    list price: $14.95
    our price: $10.17
    (price subject to change: see help)
    Asin: 1594740178
    Catlog: Book (2005-05-31)
    Publisher: Quirk Books
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    19. The Perfect Wedding Cake
    by Kate Manchester
    list price: $22.50
    our price: $15.30
    (price subject to change: see help)
    Asin: 1584790849
    Catlog: Book (2002-02-01)
    Publisher: Stewart, Tabori and Chang
    Sales Rank: 117955
    Average Customer Review: 3.71 out of 5 stars
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    Book Description

    The Perfect Wedding Cake is an inspirational guide for the bride and groom on how to choose a wedding cake that reflects the style of their wedding. It covers everything they need to know, including how to select a cake design and baker, when to cut and serve the cake, and how to choose delicious flavor combinations and a cake to complement the season. For thosewho want to bake their cake at home, the book includes basic but delicious cake and frosting recipes created by a leading pastry chef that can be executed in a home kitchen.

    Thirty-five full-color photographs of gorgeous wedding cakes showcase a wide variety of inspirational styles and types-from traditional tiered cakes to contemporary alternatives such as jewel-like single-serving cakes-created by some of the most respected chefs working today, including Sylvia Weinstock, FranÁois Payard, Gail Watson, and Ron Ben-Israel. An extensive resource guide of the top wedding cake bakers in the United States completes the book. ... Read more

    Reviews (14)

    5-0 out of 5 stars A Beautiful Book...
    As a wedding planner, I can attest that anyone who says this book is 'disappointing' has simply never gone through the wedding cake books currently on the market. Most of the cakes in those books look dated and uncontemporary. This is, without a doubt, the prettiest book on wedding cakes. The cakes themselves are stylish, very today, and simply the most beautiful we have ever seen. Bravo Ms. Manchester et al. on a fabulous job!!

    5-0 out of 5 stars A MUST HAVE FOR EVERY BRIDE
    This enchanting book is packed with all the information a bride needs about selecting, serving, and preserving a wedding cake.

    Yummy photos of great cakes. A couple of recipes for the intrepid. Tips about choosing a baker. Wedding cake etiquette (you wouldn't want to smash one of these cakes in the groom's face). A great resource guide that covers the entire U.S. and locations overseas.

    All this and the history of wedding cakes, too.

    2-0 out of 5 stars Not impressed
    Sadly, I was extremely underwhelmed by this book. It is just a collection of some above-average cake decorating. There are no instructions on how to make the sugar paste flowers or decorations. A better book would be Margaret Braun's Cakewalk. This book, however, is great for beginners or clueless brides. For us pastry folks, I recommend you pass on it.

    3-0 out of 5 stars Coffee Table Book
    Nice coffee table book for wedding planners and cake decorators.

    2-0 out of 5 stars Don't judge this book by its cover
    The only cake I actually considered from this book was the one on the cover. I was not pleased with many of the other selections on the inside. If you are looking for something traditional, which I am, then this book is probably not for you. Even if you were to find something you liked, I must caution you that this book lacks the instructions needed to be provided to a baker/designer in order to accomplish the re-creation of many of these cakes. There are some impressive masterpieces in this book but none that I haven't already seen displayed in various bridal magazines that I have previously purchased. Also, the cakes in this book carry a heavty price tag so be prepared to go over budget if you decide to set your heart on one of them. ... Read more

    20. The Essential Seafood Cookbook
    by Wendy Stephen
    list price: $19.98
    our price: $19.98
    (price subject to change: see help)
    Asin: 157145960X
    Catlog: Book (2003-03)
    Publisher: Thunder Bay Press (CA)
    Sales Rank: 16135
    Average Customer Review: 5 out of 5 stars
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    Book Description

    From crab cakes in a New York eatery, to moules mariniere in a French bistro, or salty fish and chips on a windy boardwalk, seafood is deliciously at home anywhere. Today, caviar is a costly extravagance, and fish is a highlight on pricey restaurant menus, so it is hard to imagine that seafood was once poor man's fare. But tastes and values have changed and The Essential Seafood Cookbook - with over 600 full-color photographs - shows how fresh seafood now enjoys respect and popularity around the world. ... Read more

    Reviews (1)

    I own this book and every time I open it I always get impressed by the amount of work in it.No wonder since this is a book by KONEMANN.All their books are "CREME DE LA CREME"!!!It has virtually hundreds of recipies ,all with beautiful full colour photographs about every living thing in the sea.There are loads of information on techniques and ingredients and the recipies are delicious and diverse.Don't be fooled by the price, there are lots of books costing twice as much as this and they are not even worth looking at.KONEMANN'S books are always underpriced!It's worth buying this book even if you never cook a single recipe from it.The richness and beauty of it alone are worth the price. ... Read more

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