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    $19.80 list($30.00)
    1. Everyday Italian : 125 Simple
    $23.07 $22.33 list($34.95)
    2. Molto Italiano : 327 Simple Italian
    $13.96 $9.99 list($19.95)
    3. How to Grill: The Complete Illustrated
    $16.95 $10.24
    4. The Lady & Sons Just Desserts
    $16.50 list($25.00)
    5. Paula Deen & Friends : Living
    $13.57 $11.70 list($19.95)
    6. Being Dead is No Excuse : The
    $11.16 $9.34 list($15.95)
    7. The Lady & Sons Savannah Country
    $20.73 $20.00 list($32.90)
    8. The Lady & Sons Savannah Country
    $14.96 list($22.00)
    9. Bobby Flay's Good Carb Grilling
    $9.71 $7.75 list($12.95)
    10. Barbecue! Bible : Sauces, Rubs,
    $23.80 list($35.00)
    11. Spices of Life : Simple and Delicious
    $18.87 $14.88 list($29.95)
    12. Better Homes and Gardens New Cook
    $11.53 $10.58 list($16.95)
    13. Dr. BBQ's Big-Time Barbecue Cookbook:
    $44.00 $20.00 list($55.00)
    14. Mexico : The Beautiful Cookbook
    $7.98 list($19.95)
    15. BBQ USA: 425 Fiery Recipes from
    $18.00 $16.77 list($30.00)
    16. Jacques Pepin Fast Food My Way
    $18.87 $17.48 list($29.95)
    17. Betty Crocker's Picture Cookbook
    $13.59 $11.98 list($19.99)
    18. Southern Country Cooking from
    $10.17 $0.83 list($14.95)
    19. The Fat Flush Plan Cookbook
    $44.10 $40.75 list($70.00)
    20. Escoffier : The Complete Guide

    1. Everyday Italian : 125 Simple and Delicious Recipes
    by GIADA DE LAURENTIIS
    list price: $30.00
    our price: $19.80
    (price subject to change: see help)
    Asin: 1400052580
    Catlog: Book (2005-02-22)
    Publisher: Clarkson Potter
    Sales Rank: 1651
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    2. Molto Italiano : 327 Simple Italian Recipes to Cook at Home
    by Mario Batali
    list price: $34.95
    our price: $23.07
    (price subject to change: see help)
    Asin: 0060734922
    Catlog: Book (2005-05-01)
    Publisher: Ecco
    Sales Rank: 245
    Average Customer Review: 4.5 out of 5 stars
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    Book Description

    Easy to use and simple to read, many of these recipes come from ten years of Molto Mario television programs, including Mediterranean Mario, Mario Eats Italy, and Ciao America with Mario Batali. Batali's distinctive, often humorous, voice provides a historical and cultural perspective to demystify the more elaborate Italian dishes. He also shows ways to shorten or simplify everything from purchasing good ingredients to prepare-ahead tips. Informative headnotes offer up enticing bits about the provenance of the recipes as well as fascinating facts regarding Italy and its cuisines.

    Molto Italiano features dishes from many of the twenty-one regions of Italy and many side dishes, each of which can be served as a light meal. With a section on desserts and a foundation of basic recipes, Molto Italiano is the only Italian cookbook a home cook's shelf needs.

    Highlights from Molto Italiano:

    • 67 antipasto recipes, with special sections for vegetable, seafood, and meat antipasti
    • Informative sidebars, where Mario provides background color about the recipes, including the places, people, and history behind various dishes
    • More than 50 pasta recipes, from classic comfort food like Baked Ziti to an elaborate Ricotta Gnocchi with Sausage and Fennel
    • A wealth of seafood, fowl, and meat recipes, featuring simple everyday dishes and tasty regional specialties
    • 34 vegetable recipes that can be served as either antipasti or side dishes
    • A comprehensive dessert section, filled with gelati, crumbly cakes, fruit tarts, pies, and more
    ... Read more

    Reviews (5)

    3-0 out of 5 stars Recipes are too simple; this is not real cuisine
    Although the recipes here are pretty much as advertised - simple recipes that are easy to prepare in your own kitchen - the fact is that the traditional Italian recipes presented here do not conform to most people's expectations of Italian food.The relatively simple restaurant style dishes that most of us have come to expect form American Italian cuisine are even more complex than many traditional Italian recipes presented here.And since these recipes are so simple, you are really relying on good quality ingredients to make the meal a tasty one.

    Italian food isn't hard to make (which is one of the reasons it is so popular).Trust your instincts and look for something that doesn't advertise itself as simple.

    5-0 out of 5 stars FIRSTCHOICE INITALIANCOOKING!!
    If You're Into Luscious, Simple Italian Cuisine at its Heights, This Is It ! Antipasto, by far the largest chapter at 106 pages is a favorite. Mario Believes the best cooking is done at "Nonna's House" or at the house of the Matriarch living above the market place. This is my new first choice among Italian Cookbooks. The cooking is simple, but with no compromises. For Mario Fans, Put This Under Your Pillow At Night. Very Highly Recommended !!!

    5-0 out of 5 stars All-Time Fav Simple Recipes of This Italian Superstar Chef
    Batali is one of our premier USA chefs, not only due to his FoodNetwork Fame with shows and Iron Chef fame now.Also due to his previous three excellent cookbooks.Primarily due to his passion for the food and sharing it with us!

    Here that is crescendoed with his offering us a collection of his favorites collected not only from Italy but also here in US and from TV and his home experimentation.

    To me, reading the Intro is the very best part of any good cookbook and Batali is one of the best to read.Here one learns of what the following recipe collection will be about and how to best experience what the chef would want for us.

    He begs us to spend more time on shopping, and this statement says it well: "Ninety percent of the success of your meal has already been determined when the food has been packed into your car at the grocery store or farmers' market."How true one learns, so shop for the best in your area!

    Further he makes the case well for home cooking becoming the pinnacle of our dining experiences as well, not dining out at restuarants.The coming together to share great food and wine is his goal and he achieves it.He begins with Italian wine primer by David Lynch, which is well done.

    Nearly 500 pages of recipes packed with info about ingredient, technique and serving suggests are here, along with interspersed gorgeous color photos. Try some of these: Cauliflower Pancakes;Savory Chestnut Custard; Pancetta-Wrapped Racicchio; Onion Soup Emilia-Romagna Style; St.John's Eve Pasta; Baked Pasta with Ricotta and Ham; Tortellini in Broth; Jumbo Shrimp Marsala Housewife-Style; Bream in a Package; Swordfish Paillards with Leeks and Grapefruit; Game Hens with Pomegranate; Veal Rolls with Lemon and Mushrooms; Eggplant Caponata (jazzed up version of classic); Grilled Marinated Chanterelles; Grandma's Pine Nut and Ricotta Tart; Chocolate Hazelnut Fritters; Roasted Pears with Chocolate.

    Besides this wealth and breadth of recipes from all the normal menu categories there is a nice glossary, source listing along with well done sidebar discussions e.g. pasta making, etc.

    If you're into luscious, simple Italian cuisine at its heights, this is it!Considering, start with this one and you'll stay with it.

    5-0 out of 5 stars Best Italian Cookbook for Non-foodies. Buy It!!
    `Molto Italiano' is Food Network icon Mario Batali's fourth and, to my lights, best cookbook to date. Like Mario, it has a very nice heft to it, advertising 327 recipes in an utterly simple organization in 450 easy to read pages with a built-in ribbon bookmark, something I think should be a required feature on all cookbooks. For all of those clamoring to buy Giada De Laurentiis' cookbook, I would recommend you pass that up for this book, which is far better.

    Mario states that his cooking, and these recipes, are all based on Italian home cooking and repeats his often stated belief that in Italy, no one thinks the best cooking is done in restaurantes. Everyone believes the best cooking is done at their aunt's house or Nonna's house or at the house of the matriarch living down the street above the market. No one goes to a restaurant to get superior meals; they simply go to celebrate so Mama and Nonna don't have to cook. I have been hearing this claim for years on `Molto Mario', and it finally dawned on me the implication this has for all the Italian restaurant cookbooks out there, including Mario's own `Babbo Cookbook'. In strong contrast to cooking in `the F country' where an important difference is made between `haute cuisine' (Paul Bocuse, Joel Robuchon, et al), `cuisine bourgeoisie' ' (Julia Child, Richard Olney) and `cuisine provincial' (Elizabeth David, Patricia Wells), Italy has its regional home cooking and approximations to it done in restaurante, trattoria, osteria, and enotecas.

    I am really happy to see this book devoted almost exclusively to RECIPES. There is a five page essay by David Lynch on Italian wines after the introduction and there is a one page list of recommended kitchen equipment at the end of the book (Please add food mill to list, as it is used in the potato gnocchi recipe. This is actually more useful than a potato ricer, as it can do more different things.). There is also two-page list of suppliers at the end of the book, but that's about it. The contents and relative size of the chapters accurately reflects Mario's mantra about the relative importance of various types of food in the Italian cuisine. Meat appears in almost every chapter as the base of a sauce or as a condiment, but it is less important as a main dish. The chapters are:

    Antipasto, by far the largest chapter at 106 pages, divided into sections on vegetable, seafood, and meat dishes. This section is so large that this book can easily replace most books specializing in antipasti.
    Soup, Rice, and Polenta takes 38 pages with 29 recipes, including all the most familiar dishes such as Roman egg drop soup, Tuscan cabbage and bean soup, saffron risotto, and polenta with clams.
    Dried Pasta gets 24 pages with 20 recipes. For me, the most important recipe here is Mario's version of spaghetti alla carbonara, wherein he does not break the egg yolks, but leaves that to the diner to enhance the sauce by breaking the yolks. I learned this dish on `Molto Mario', and have been frustrated at everyone else's recipe which whips the yolks together with the white before mixing with the pasta.
    Fresh Pasta chapter is over twice as long with 34 recipes, including a basic pasta dough and several gnocchi recipes. As Mario did his apprenticeship in Emilia-Romagna, where fresh pasta is much more common than the southern dry pasta, this is understandable.
    Fish is understandably a major chapter at 48 pages and 31 recipes, including calamari, shrimp, crabs, snails, sardines, bass, sole, snapper, mullet, salt cod, monkfish, eel, tuna, swordfish, and mackerel.
    Fowl is slightly smaller at 38 pages and 27 recipes with 10 chicken, 6 turkey, 5 duck, and 6 game bird recipes. This includes some classics such as hunter's style chicken and turkey meatballs.
    Meat occupies a sizable chapter, at 54 pages and 40 recipes, including several of my favorites such as veal Marsala, sausage and broccoli rabe, stuffed meat loaf, and two recipes for calves liver. Yum.
    Vegetables also get an appropriately sizable chapter with 34 pages and 34 recipes, including some with Mario's favorite ingredient, Guanciale (Note: Dean and Delucca in Greenwich Village carries Guanciale).
    Sweets are in the last chapter of 42 pages and 32 recipes with items from the Austrian influenced Alps to Sicily. Mario goes so far as to recant his claim that Italians do not eat many sweets, revising his story to say that they don't eat many sweets at the end of big meals. Instead, they pack away the sugar with nibbles throughout the day.

    Lots of familiar Italian dishes such as frittatas are here, but Mario doesn't waste precious room on bread that has been covered so well in other books.

    While Mario gives the Italian name for each and every recipe, the recipe names in the various section tables of contents are all in English. Even those names which have become well known such as `cacciatore' are given as `hunter's style'. Italian is reserved for the recipes' subtitles. This makes the book especially good for first timers to Italian cuisine.

    The recent book to which Mario's work is most closely comparable is Michele Scicolone's `1000 Italian Recipes'. I compared several recipes in the two books and, for various reasons almost always preferred Mario's version. In the veal Marsala, for example, Mario saut├ęs in olive oil and uses butter as a final flavoring rather than sauteeing in hot butter. Both more practical and more authentic. In the potato gnocchi recipe, Mario gives much more delicate instructions for combining the riced potato, flour, and egg. Mario also starts off with less flour per potato, leaving the finishing amount of flour to the discretion of the cook.

    This is my new first choice among Italian cookbooks for non-foodies. The recipes are all relatively simple, but with no compromises. For Mario fans, put this under your pillow at night. Very Highly Recommended.

    5-0 out of 5 stars THE BEST BOOK BY A GREAT CHEF
    Mario has outdone himself, and each recipe is laid out simply (and mouthwateringly photographed!)..Baked Pasta with ricotta & ham...fettucine with lemon, hot peppers and pecorino couldn't be more delicious and easier to prepare. ... Read more


    3. How to Grill: The Complete Illustrated Book of Barbecue Techniques
    by Steven Raichlen, Greg Schneider
    list price: $19.95
    our price: $13.96
    (price subject to change: see help)
    Asin: 0761120149
    Catlog: Book (2001-05-01)
    Publisher: Workman Publishing
    Sales Rank: 632
    Average Customer Review: 4.79 out of 5 stars
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    Book Description

    Steven Raichlen is America's grilling authority.He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible."

    Now Steven Raichlen's written the bible behind The Barbecue! Bible. Afull-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. ... Read more

    Reviews (52)

    5-0 out of 5 stars Outstanding book, with something for almost everyone.
    At first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).

    The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.

    And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.

    One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).

    4-0 out of 5 stars Good book -- but I like Weber's better....
    During the warmer months, my husband and I grill sometimes 5x/week. But despite our love for all types of foods, we noticed that we seemed to stick to the usual fair whenever we grilled (burgers, steaks, the occasional chicken quarters, etc). We recently purchased a new, beautiful gas grill, so I decided there was no better time than the present to learn more about "the art of grilling". We weren't amateurs to the grill at all, but at the same time, there were many techniques that we knew we needed to learn, plus it would help if we had more recipes to try, then we could expand upon whatever knowledge we already had.

    I researched several "how to" grilling books online, and my first choice was "How to Grill" by Steven Raichlen. Unfortunately, when I ordered it, it was sold out and there was no word on when it would become available. I then decided to purchase my second choice "Weber's Art of the Grill."

    That was about a month ago, and since then I have managed to buy a copy of Raichlen's "How to Grill." In comparing both of them, I think Raichlen's book is indeed well-written and comprehensive, providing some excellent recipes and great tips and techniques. However, I was disappointed by the fact that on each recipe, he gives the same instructions on how to light the grill...over and over again (seems like other readers have noticed this, too). Also, I wish the book were bigger as in the size. (The size reminded me more of a software manual than a cookbook. I expected something "larger"). In parts, the book is extremely rudimentary in it's instruction, too. Because of these things, I pefer Weber's book more as it appears to be written more for those that already have a some grasp of the basics of grilling, plus it isn't redundant in it's instruction. The pictures and the recipes are equalling delicious in both (try the buffalo chicken wings. WOW!), but it seems that Raichlen really favors charcoal grills and makes that point quite clear in his book. I also found that with almost all of Raichlen's recipes, we would have to add at least an hour of cooking time for us to achieve the same results. Could it be because we are cooking on gas? I don't know...the temp on the thermometer still read the same *shrug*.

    Despite the above, I agree that if you're looking for an all-around comprehensive book to have as a guide to grilling basics, I recommend Raichlen's book as a great resource to have in your cookbook library.

    5-0 out of 5 stars Excellent presentation, MUST have BBQ book!!!
    Steven R. has done a great job with presenting his idea in the most understandable way. The color pictures really make it easy for you to understand. Weather you are grilling for the first time or you are a pro, this book surely teaches you new ideas and techniques. I love grilling and I use to suck on doing BBQ on a grill but after reading this book, my family actually enjoys the food too and not just the adventure of cooking. I defineteley recomend this book. I doesn't just show you how to grill but also has MANY helpful and tasty recipe. You can rent it from libarary before buying it, thats what I did. I was confused between "how to grill" and "BBQ Bible" and I like this book alot more.

    5-0 out of 5 stars This Book Saved the Fourth of July!
    I was in a bit of a frenzy for the usual Fourth of July grilling extravaganza... I wanted to do a couple of new dishes, smoked BBQ ribs and smoked salmon, and I awoke Saturday morning with neither the foodstuffs nor any proven recipes. After throwing back a bracing cup of coffee, I raced off to the local warehouse store that I knew carried this book to see whether I could still make the cookout happen, and if not... Well, there's always pizza, right?

    I realized time would be an issue, so as I scanned the recipes for BBQ ribs and smoked salmon, I knew it would be a close race. I would need to pick up all the materials, do some prep work, fire the grill, cook the food, and basically do it all in about 5 hours. Nothing invigorates like a good challenge.

    Five hours later, our guests were sitting down to newly-made potato salad, cherry cobbler, fresh corn on the cob, green beans from the garden... And the centerpieces of the cookout, the aforementioned spareribs and salmon. Let me just say this. I have always had great success with salmon, and some would say my versions are better than what is served in many restaurants. Raichlen's smoked salmon with dark rum outdid my best. It was buttery, smoky, just a hint of rum and brown sugar. And best of all, as it cured in the fridge for about 4 hours, it allowed me to move onto other projects. Grill time for the salmon? A mere 20 minutes.

    The ribs were an unequivocal hit also. I even managed to mix up his suggested BBQ sauce, and I must say it was simply outstanding. Best of all, the most labor-intensive aspect of this recipe was actually remembering to spritz the rack of ribs every 15 minutes with cider. How very taxing, indeed...!

    Sunday I sat down and perused the rest of the recipes. My wife is a modified vegetarian, so she can eat fish, shellfish and veggies. This book had plenty to offer. I just about fell off the couch when I saw "Grilled Creme Brulee!" And as for us carnivores, there's plenty to try out.

    In short, the layout was extremely user friendly, the recipes tried so far were brilliant successes, and the techniques and hints all were very helpful. I do agree that at some point I'll need to put this into a binder, because I plan to use the heck out of this book. For anyone who likes to grill, don't hesitate. Buy this book now.

    4-0 out of 5 stars 0-60 quick
    Recommended by a friend with great grilling abilities, I began with the simple stuff, picked up some good techniques and now a shelf of spices (it's ok to be a guy and have spices) and have moved on in bigger beef, beer can chicken, coconut shirmp... yadidoda... The format is consistent, Raichlen is readable, This book is great, but the binding...buy a copy, drill holes in it and stick it in a binder, it will fall apart. ... Read more


    4. The Lady & Sons Just Desserts : More than 120 Sweet Temptations from Savannah's Favorite Restaurant
    by Paula H. Deen
    list price: $16.95
    our price: $16.95
    (price subject to change: see help)
    Asin: 0743224841
    Catlog: Book (2002-05-07)
    Publisher: Simon & Schuster
    Sales Rank: 287
    Average Customer Review: 4.56 out of 5 stars
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    Amazon.com

    Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia'sLady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.

    Among its wide-ranging recipes, Dessertsoffers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm ... Read more

    Reviews (9)

    5-0 out of 5 stars Pure and plain country cooking
    If I had to make a choice of all my cook books,and belive me I have a few, Paula Deens three cook books would be the one I would keep. I watch her on the cooking shows and ever thing she cook's is in her books. Now if you get mad when you cook cause you don't have every thing a recipe calls for and it just don't sound like it would be good .You flat want feel that way about Paula's. Shucks just reading what goes in it you could tare the page out and eat it right then and there. So if you are southern are not and like really easy recipes and very good ones you try Paula Deens books, all three. you want be sorry. Paula also tell about things that happend to her and how she came to cooking and I tell you I read every bit of it. The women kept me tickled all through it. Now I can go about this lady,s books but if you try them your self I promise you want be sorry. You go girl, love you Paula. Elouise

    4-0 out of 5 stars Simple Southern Sweetness
    Ms. Deen has put together a simple yet delicious group of desserts that ooze Southern charm. A lot of these I remember from growing up and others just look delicious. I have made the signature Gooey Butter Cakes and many of the cookies. The Stick To Your Mouth Chocolate Cookies are sinful! Anyone interested in either Southern Desserts or just easy to prepare, delicious ends to their meals must purchase this book. You won't be disappointed at all.

    4-0 out of 5 stars Easily Made Southern Comfort Desserts, Achingly Sweet
    If you have seen a few episodes of Paula Deen's Food Network show, then you will know exactly what is in this book, as many of the recipes in the book have been done on her show.

    For those who have not seen her show or know of her background, Paula Deen owns and operates a well regarded restaurant in Savannah where her cuisine in the restaurant and on her show is pure southern comfort food, plain and simple. More exactly, it is white southern comfort food. You will find relatively little overlap with the dishes of Edna Lewis but much overlap with the dishes in the southern cuisine cookbooks done by James Villas and his mother.

    With regard to this particular book, the 'southern comfort' easy living theme appears in spades. Paula Deen is not a baker and her dessert recipes are not something you would find in books by Gail Gand or Nancy Silverton or even Maida Heather.

    The first thing you notice is that virtually every recipe is loaded with sugar, butter, cream, cream cheese, chocolate and eggs, whole or yolks. And, aside from the occasional appearance of peaches (obligatory for a Georgia girl), bananas, and cherries for garnish, there are very little fruit products, aside from lemon juice and lemon zest.

    Before the recipe chapters is a very good short chapter on Hints and Tips. At the beginning of each chapter there are additional hints and tips for the type of dessert featured therein. Almost all suggestions appear to be sound, but may not go far enough. The claim that normal cocoa power can be substituted for Dutch Process cocoa may not pass muster, especially if baking powder is used to leaven the product.

    The recipes in the book are divided into chapters for:

    Cakes, which depend heavily on boxed cake mixes
    Pies, which depend heavily on frozen, store bought crusts.
    Cookies and Bars
    Puddings and Custards
    Candy
    More Sweet Things

    I find the instructions for making pie crusts to be inadequate. There is simply not enough detail in the instructions for keeping the ingredients cold, for resting the dough, or for chilling or freezing before blind baking. The technique Paula uses to blind bake also seems a bit idiosyncratic, using a quick run under the broiler for a few minutes instead of the more elaborate blind baking technique I have seen everyone else use.

    Paula cites a case where her recipe directions were inadequate for a recipe tester (an inexperienced teenager) and properly noted the correction; however, I found a few other recipes where the instructions simply left important steps out.

    I have done several of Paula Deen's dessert recipes and, as indicated by the list of most prominent ingredients, you should not be surprised to hear that I find them tooth achingly sweet without a lot of variety in texture. The typical French, Viennese, or Italian sweets shop would have a much greater variety of tastes and textures.

    All this doesn't mean this is a bad book. If you want a really good collection of recipes of the type you would get from Aunt Edna or her church lady friends, this is your book, especially at a list price under 17 dollars. Almost all recipes are really easy to make, although some minor pitfalls have to be avoided. The homey stories about Paula's career and her sons makes entertaining reading.

    If you are more adventurous and wish to try something with more challenge, go to Wayne Harley Brachman's new book on American Desserts. I highly recommend that book.

    5-0 out of 5 stars Very good book...
    Simple and good recipes with a lot of interesting comments and stories. Recipes are easy to follow. A word of caution, however...a lot of the recipes are high calorie and rich (which I like!). Be sure to try the "Not Yo Mama's Banana Pudding" as it is very pretty and tasty.

    5-0 out of 5 stars Wonderful dessert cookbook!
    This is a great cookbook if you want good, but not complicated recipes. The Not Yo Mamma's Banana puding is so good and so easy. The book is charming as is it's author. I plan on trying many of the recipes. ... Read more


    5. Paula Deen & Friends : Living It Up, Southern Style
    by Paula H. Deen, Martha Nesbit
    list price: $25.00
    our price: $16.50
    (price subject to change: see help)
    Asin: 0743267222
    Catlog: Book (2005-04-01)
    Publisher: Simon & Schuster
    Sales Rank: 72767
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    6. Being Dead is No Excuse : The Official Southern Ladies Guide to Hosting the Perfect Funeral
    by Gayden Metcalfe, Charlotte Hays
    list price: $19.95
    our price: $13.57
    (price subject to change: see help)
    Asin: 1401359345
    Catlog: Book (2005-03-16)
    Publisher: Miramax Books
    Sales Rank: 752
    Average Customer Review: 5.0 out of 5 stars
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    Reviews (6)

    5-0 out of 5 stars Plenty of social and cultural insights throughout
    Southern life and death receive close inspection and a healthy dose of humor in Being Dead Is No Excuse; The Official Southern Ladies Guide To Hosting The Perfect Funeral.. Traditional Southern recipes for casseroles, relishes, and 'funeral and wake food' dish up a healthy (or unhealthy, at times) dose of authentic Southern cooking and observation mixed with a pinch of humor. Plenty of social and cultural insights throughout.

    4-0 out of 5 stars A Yankee View
    "Being Dead is No Excuse" by Gayden Metcalfe and Charlotte Hays is very funny, charming, and perhaps more accurate than some might like to admit.I admit it, I am a "Yankee," (Though to a true Northerner, a Yankee is from New England, and one who eats apple pie with sharp Cheddar cheese for breakfast!), but I am highly familiar with funerals and preparations for "a good send-off."Metcalfe and Hays have written a funny, touching book that has aspects (and aspics!) that are applicable anywhere in the United States.However, this otherwise excellent book has been marred by sloppy, sloppy editing, as is too common any more.One thing, the hymn is "Our God, Our Help in Ages Past," not "Oh God....."And some of the recipes, which are mostly Southern classics (and rightly so!) lack crucial information as to pan sizes, or yields.If you're not going to cook from this book, no problem, but many of the recipes are so appealing, that it is really unfortunate that they were not edited better.

    5-0 out of 5 stars Gayden, you still got it!
    My family has known Gayden Metcalfe's family all my life.I even went to school with Gayden's daughter.This wonderful book is pure Greenville, Mississippi.I think it would surprise many to know that most of the tongue in cheek stories and commentary are much more fact-based than anyone outside the Delta would guess. My favorite has got to be the difference between Episcopalians and Methodists.Having grown up on the Methodist side of the battle, I have to admit she's dead on in her description of our Campbell's mushroom soup-based funeral fare.I was so happy to see that Daddy had picked up a signed copy for me from McCormick's when I was home to visit last week.It's a wonderful triumph for Greenville, Gayden, and the Owen family salutes you.Cheers!!

    5-0 out of 5 stars THAT'S WHAT I LIKE ABOUT THE SOUTH !

    Forget Scarlet, Zelda, and Tallulah, they pale beside the ladies of the Mississippi Delta who are dedicated, determined, and (pun intended) deadset on seeing the dearly departed off in style.

    "Being Dead Is No Excuse" is laugh out loud funny, true, and chock full of recipes for must-be-served dishes at after funeral receptions.Tomato aspic with homemade mayonnaise tops the list that includes Aunt Hebe's Coconut Cake and Virginia's Butterbeans. Those who doubt the import of a table groaning under countless casseroles will learn that "Nobodyeats better than the bereaved Southerner.We celebrate weddings, christenings, birthdays, and just about every milestone in life with food.But every southerner knows that death cooking is our very best."

    Now, it's not only the food, but it's also the presentation. For Southern ladies, polishing silver is a form of grief therapy thus the serving pieces will be immaculate.In addition, linens are required."We do not want Mildred to go under with paper napkins."

    Metcalfe forthrightly addresses the vanity often ascribed to Southern women by describing an older lady who passed away and wanted to be "laid out" as she looked during the happiest days of her life - when she was a waitress.Thanks to the craftsmanship of the local undertaker she appeared in her coffin in waitress uniform with ruby red lips and the same color hair.

    Then there is Lavinia, the former wife of a philanderer.Not wishing to be outdone at his services, she made a Botox appointment, bought designer duds, and hired a King Air private jet which she directed to buzz the church.There wasn't anyone with ears who didn't know "someone" had arrived.Then, Lavinia strode smartly down the aisle stage-whispering, "I don't want anybody to know I'm here.....I just came for the children."

    Greenville, Mississippi native Metcalfe hasn't missed a beat in relating the rollicking rites and rituals necessary for the Southerner's final goodbye, including the frequency of their visits to the local cemetery."We won't forget you just because you've up and died," she writes."We may even like you better and visit you more often."

    Few will forget "Being Dead Is No Excuse."

    - Gail Cooke

    5-0 out of 5 stars The Near Perfect Funeral
    Having just laid to rest my 96 year old Aunt Jewel the very day the review came out about "Being Dead is No Excuse," I knew things were really OK and she was sent off in good stead, not just with the Lord but in good ole Mississippi Delta style.The family having all gathered for visiting and telling funny stories about Aunt Jewel, along with friends for the after funeral socializing, prepared to feast.I should add that being Baptists, there was no official alcohol present...!However, there were cakes, fudge, brownies, chocolate pies, banana puddings, Coca Cola cake (my personal favorite), lemon icebox pies, then the casseroles, deviled eggs, fried chicken, potato salads, chicken salads, congealed salads,lasagne, iced teas (both sweet and unsweet)Cokes and diet Cokes, and other beverages.I was saddened, however that there were no pimento cheese finger sadwiches or even pimento chees sadwiches cut on a diagonal with the crust removed...so sad.As a matter of fact, there was no pimento cheese of any sort. I felt that we owed someone an apology for not having the PC sandwiches but didn't know who to apologize to, so I just let it go. The night before there wwere deviled eggs, potato salad along with the best darned bbq chopped Boston butt you could ever sinkyou teeth into.
    I loved my Aunt dearly and am proud to say we sent her on her jouney in style.
    We read the book review the afternoon of the funeral and laughed til we cried and wished Aunt Jewel could have been there to enjoy all that magnificent Southern cuisine and laugh with us.It acutally made things a little easier and a lot more enjoyable.
    If you want to go in style but are of the Northern persuasion, feel free to come to the Mississippi Delta to die...we won't mind very much...it's a Southern thing you know.You really should get this book, it's a hoot and it's Southern...! AND, Being Dead is (Really) No Excuse.
    ... Read more


    7. The Lady & Sons Savannah Country Cookbook
    by Paula H. Deen
    list price: $15.95
    our price: $11.16
    (price subject to change: see help)
    Asin: 0375751114
    Catlog: Book (1998-04-07)
    Publisher: Random House
    Sales Rank: 79
    Average Customer Review: 4.61 out of 5 stars
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    Reviews (28)

    5-0 out of 5 stars Country Cooking with Flair
    Paula Deen's cookbook gives us recipes not only from her famous Savannah restaurant but also from her family and friends. This is a true southern cookbook with many wonderful "comfort food" recipes. If you understand southern cooking, you know that most recipes are not for those with an aversion to butter, sour cream and salt. However, if you can get past that mindset, you'll love her terrific and simple recipes such as hoppin' John, collard greens, fried green tomatoes and baked grits. This is an unpretentious and charming cookbook with lots of familiar southern favorites with Paula's special interpretation of them.

    5-0 out of 5 stars Best Southern Food Restaurant on the Planet
    I have not yet read the book, but I can vouch for the fact that the Lady & Sons restaurant in Savannah is arguably the best southern food establishment on earth. I have travelled all over the country, asking locals their favorites, testing the recommendations in Jan and Michael Stern's excellent "Road Food" book (which, amazingly, does not list Lady & Sons), and using my intuition for finding good restaurants, and I can say I have never had better fried chicken, macaroni & cheese, or banana cream pie in a restaurant or home. I make special trips to Savannah just to eat there. I love the great and often sophisticated cuisines of Paris, NY, Bologna, Hong Kong, and New Orleans -- but the pure enjoyment of a Lady & Sons meal stands up to all of them. Thank you, Paula Deen (whom I've not yet met, but am told is a wonderful woman), for sharing your recipes with the rest of the world.

    5-0 out of 5 stars Easy and Tasty Southern Food
    I love this book! After watching Paula Deen on the Food Network for several months, I finally purchased her cookbooks. I have cooked several dishes from each catagory in this book and everything has received rave reviews from my family. Easy to find ingredients, clear instructions and quick prep time make it my favorite reference for meals. This book is perfect for beginners and veteran cooks alike. The recipes for Sausage Balls, Pecan Chicken, Mushroom Canapes, Banana Bread and Lemon Pie are some of my favorites, but every recipe is a winner.

    5-0 out of 5 stars Not One Bad Recipe So Far
    I originally saw this book on the new titles shelf at the book store back when it was first published in 1998. Since then, I have used it so much that it has what Pat Conroy calls "buttery pages" (You must have read The Prince of Tides to catch that reference). Ms. Deen includes old southern favorites that I don't ever recall having seen in print--recipes southern ladies have been making for years from memory of watching their mothers and grandmothers in the kitchen. I highly recommend this book as an essential kitchen utensil. There is a two-page reference list for substitutions and kitchen wizardry that will help you out in a pinch. Their are short, anecdotal pleasantries that share some of the stories surrounding the recipes and some of Ms. Deen's more recognizable restaurant patrons who have savored them over the years. Buy it! Buy it now! You will feel as though you have been entrusted with the secret family recipes of the South.

    5-0 out of 5 stars Excellent cookbook!!
    I've used both this cookbook and the second cookbook for several years and just LOVE them!! The recipes are delicious. I have never been disappointed by one recipe and I've used both books a lot. They are among my favorite cookbooks that I would never get rid of. ... Read more


    8. The Lady & Sons Savannah Country Cookbook Collection
    by Paula H. Deen
    list price: $32.90
    our price: $20.73
    (price subject to change: see help)
    Asin: 0812965221
    Catlog: Book (2004-04-27)
    Publisher: Random House
    Sales Rank: 710
    Average Customer Review: 4.61 out of 5 stars
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    Reviews (28)

    5-0 out of 5 stars Country Cooking with Flair
    Paula Deen's cookbook gives us recipes not only from her famous Savannah restaurant but also from her family and friends. This is a true southern cookbook with many wonderful "comfort food" recipes. If you understand southern cooking, you know that most recipes are not for those with an aversion to butter, sour cream and salt. However, if you can get past that mindset, you'll love her terrific and simple recipes such as hoppin' John, collard greens, fried green tomatoes and baked grits. This is an unpretentious and charming cookbook with lots of familiar southern favorites with Paula's special interpretation of them.

    5-0 out of 5 stars Best Southern Food Restaurant on the Planet
    I have not yet read the book, but I can vouch for the fact that the Lady & Sons restaurant in Savannah is arguably the best southern food establishment on earth. I have travelled all over the country, asking locals their favorites, testing the recommendations in Jan and Michael Stern's excellent "Road Food" book (which, amazingly, does not list Lady & Sons), and using my intuition for finding good restaurants, and I can say I have never had better fried chicken, macaroni & cheese, or banana cream pie in a restaurant or home. I make special trips to Savannah just to eat there. I love the great and often sophisticated cuisines of Paris, NY, Bologna, Hong Kong, and New Orleans -- but the pure enjoyment of a Lady & Sons meal stands up to all of them. Thank you, Paula Deen (whom I've not yet met, but am told is a wonderful woman), for sharing your recipes with the rest of the world.

    5-0 out of 5 stars Easy and Tasty Southern Food
    I love this book! After watching Paula Deen on the Food Network for several months, I finally purchased her cookbooks. I have cooked several dishes from each catagory in this book and everything has received rave reviews from my family. Easy to find ingredients, clear instructions and quick prep time make it my favorite reference for meals. This book is perfect for beginners and veteran cooks alike. The recipes for Sausage Balls, Pecan Chicken, Mushroom Canapes, Banana Bread and Lemon Pie are some of my favorites, but every recipe is a winner.

    5-0 out of 5 stars Not One Bad Recipe So Far
    I originally saw this book on the new titles shelf at the book store back when it was first published in 1998. Since then, I have used it so much that it has what Pat Conroy calls "buttery pages" (You must have read The Prince of Tides to catch that reference). Ms. Deen includes old southern favorites that I don't ever recall having seen in print--recipes southern ladies have been making for years from memory of watching their mothers and grandmothers in the kitchen. I highly recommend this book as an essential kitchen utensil. There is a two-page reference list for substitutions and kitchen wizardry that will help you out in a pinch. Their are short, anecdotal pleasantries that share some of the stories surrounding the recipes and some of Ms. Deen's more recognizable restaurant patrons who have savored them over the years. Buy it! Buy it now! You will feel as though you have been entrusted with the secret family recipes of the South.

    5-0 out of 5 stars Excellent cookbook!!
    I've used both this cookbook and the second cookbook for several years and just LOVE them!! The recipes are delicious. I have never been disappointed by one recipe and I've used both books a lot. They are among my favorite cookbooks that I would never get rid of. ... Read more


    9. Bobby Flay's Good Carb Grilling : 75 Healthier Ideas from the Fire
    by Bobby Flay
    list price: $22.00
    our price: $14.96
    (price subject to change: see help)
    Asin: 0743272722
    Catlog: Book (2005-05-10)
    Publisher: Scribner
    Sales Rank: 690710
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    10. Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
    by Steven Raichlen, Ron Tanovitz
    list price: $12.95
    our price: $9.71
    (price subject to change: see help)
    Asin: 0761119795
    Catlog: Book (2000-05)
    Publisher: Workman Publishing
    Sales Rank: 860
    Average Customer Review: 4.58 out of 5 stars
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    Amazon.com

    Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist ... Read more

    Reviews (24)

    5-0 out of 5 stars A Great Accompaniment
    You're wrong if you think Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes is just a comilation of recipes garnered from Raichlen's BBQ Bible. The recipes are not in his other books for the most part and are great additions to the fantasic dishes in the Bible!
    Because of Raichlen's recipes for Tandoori Chicken and other Indian dishes, I am now cooking these on my grill. The meat is great! But wait until you add some authentic chutneys, sambals and raita to accompany your main dish. This book is filled with Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ( duh) that MAKE everything I've cooked even more authentic and delicious.
    As far as I'm concerned no one writes a better cook book on BBQ, grilling, etc Raichlen is the god of fire!
    People rave over my Indian food and traditional bbq - chicken, beef,etc. The secrets are in THIS book and the rest of the BBQ Bible / BBQ USA / How to Grill series.
    If you bbq, you need Raichlen's cook books.
    This book is full of delicious accompaniments. And has made everything I grill so much tastier to eat.
    I'm happy with this purchase!
    John Row

    5-0 out of 5 stars Throw away those old bottles of BBQ sauces in your kitchen!
    Steven Raichlen followup book to the BBQ Bible is a great recipe and reference guide for all lovers of grilling or BBQing. The new book follows the same great format as the "Bible" with cooking tips, interesting background info on the recipes, and most of all practical, easy to prepare recipes with tons of flavors from the United States and around the world. Favorites already are the "lean and mean texas bbq sauce", the different but flavorful "lemonade chili rub" and the "chimichurri" sauce from south america. I will be trying the more exotic recipes from around the world such as "puerto rican pig powder" soon. If you already have the first book, buying this one is a given. if you are a bbq lover or grill master, you will have a hard time getting to the grill before reading this one cover to cover. And after making your first homemade sauce, those old bottles of sauce will be out of the kitchen!

    4-0 out of 5 stars Great book, many recipes, good price!! can't go wrong
    This is a great book for someone who likes to BBQ, and even someone who never has. It shares the good points of rubs,sauces, and marinades. The book is filled with all kinds of different recipes. The recipes also give you ideas on how to come up with your own recipes so you can wow your summer time guests!!! It goes through the many aspects of a good sauce or rub. It shows how to build your own and what kind of meat to use it on. Overall a great learning book that will pay for itself by the many compliments you will recieve from your guests and family!!! Enjoy

    3-0 out of 5 stars Good for grillers looking to step up
    If you are have a metal charcoal or gas grill, and are looking to expand your horizons beyond basic grilling, this is a good book. If you own an offset firebox or ceramic kamado type smoker, but are still buying your rub and sauces, 'Smoke & Spice' is a better investment. If you already own 'Smoke & Spice' you have better versions of all of the traditional recipes already.

    The author includes Liquid Smoke in many of his sauce recipes, something that would make most experienced pitmasters cringe. Why put artificial tasting smoke flavor in a sauce when the food is being smoked already? There are indeed some interesting recipes from other cultures, and there is a useful though somewhat out of date listing for shopping sources for some of the more exotic ingredients. The chart of the effects of various common ingredients is very good, and would be very useful to any newcomer I should think. It is also a nice reference to have even for experienced pitmasters when thinking over new recipes.

    In general however, I found that the recipes make use of too many ingredients, and yet when prepared tasted no better than traditional recipes I've been using for years and that are considerably less complicated. The reason is simple. Good barbecue gets it's flavor from being slow cooked at low temperatures with just the right amount of smoke, not because the cook used a dozen ingredients in the rub and another two dozen in the sauce. Everything from the cover layout to the number of ingredients called for and the sheer number of recipes makes me feel the author went for quantity rather than balance or quality.

    4-0 out of 5 stars A good starting point.....
    I have used some of the sauces verbatum and have tinkered with others. The results have been uniformly excellent. It's a good starting point to develelop your own grilling recipies and techniques. The strength of the book is that it gets you thinking about how to create sauces and creating your own sauces is part of what grilling/barbeque is all about. I expect to go back to this book again and again. ... Read more


    11. Spices of Life : Simple and Delicious Recipes for Great Health
    by NINA SIMONDS
    list price: $35.00
    our price: $23.80
    (price subject to change: see help)
    Asin: 0375411607
    Catlog: Book (2005-02-01)
    Publisher: Knopf
    Sales Rank: 700922
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    12. Better Homes and Gardens New Cook Book:
    list price: $29.95
    our price: $18.87
    (price subject to change: see help)
    Asin: 069621881X
    Catlog: Book (2003-09-01)
    Publisher: Better Homes and Gardens
    Sales Rank: 24217
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    Amazon.com

    Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. ... Read more


    13. Dr. BBQ's Big-Time Barbecue Cookbook: A Real Barbecue Champion Brings the Tasty Recipes and Juicy Stories of the Barbecue Circuit to Your Backyard
    by Ray Lampe
    list price: $16.95
    our price: $11.53
    (price subject to change: see help)
    Asin: 0312339798
    Catlog: Book (2005-05-01)
    Publisher: St. Martin's Griffin
    Sales Rank: 1439
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    14. Mexico : The Beautiful Cookbook (Beautiful Cookbook)
    by Susanna Palazuelos
    list price: $55.00
    our price: $44.00
    (price subject to change: see help)
    Asin: 000215949X
    Catlog: Book (1991-08-17)
    Publisher: Beautiful Cookbooks
    Sales Rank: 14860
    Average Customer Review: 5 out of 5 stars
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    Reviews (24)

    5-0 out of 5 stars I Love this Cookbook!
    This is one of the best books around. My best friend was born and Mexico, and loves the authentic recipes in this book. I have enjoyed many wonderful meals with her family, and couldn't wait to show her this book. She soon bought copies of the book for her family after reading mine. I love all of the "Beautiful Cookbooks". The photography and history of the region(s) are superb, and the recipes are delicious!

    5-0 out of 5 stars The most authentic Mexican Cookbook I've ever used.
    I lived in central Mexico for several years. I fell in love with the cuisines of the country, and Mexico the Beautiful is one of the most authentic and varied cookbooks I've found, and my bookshelf includes the works of Diana Kennedy, considered by most to be the authority on Mexican cooking.. My Mexican relatives and friends were wowed by the recipes I made from this book.Several actually asking me jokingly if I were sure that I didn't have any Mexican blood, because my food was so authentic. They all agreed that they were not only delicious, but good representations of the cuisines. I also found it helpful to know what region the recipe originated from, and each recipe has a corresponding photo. This is absolutely the best Mexican cookbook I've ever seen. I'm sure you won't use this as is, but feel free to change it around. This will be my second copy, as the original was destroyed in a flood. I just can't live without this book.

    5-0 out of 5 stars Authentic yet simple
    This book is a classic of Mexican Cuisine. It's not as anal-retentive as Diana Kennedy and more appealing than Rick Bayless. The recipes are truly authentic and I have lived in Mexico for many years, researching the cuisines of Mexico. This book contains the majority of the most common dishes cooked in homes in Mexico and a great deal of the "alta cocina" works as well. I have made 75% of the dishes in this book and have served them to Mexican friends to rave reviews. This is the real thing. Marilyn Tausend collaborated in this book and it shows. She is an unsung hero of Mexican Cooking. There are others better known, but few that can take a recipe and make it easy to follow, yet as authentic as is possible with ingredients available in the US. If you want to cook like a real Mexican chef, get this book!

    5-0 out of 5 stars Review from Mexican resident: Very authentic and excellent..
    I am an avid collector of cookbooks, and as far as authentic quality material, this book is the best. But it is less a book, and more a work of art. The photographs are breathtaking, the cusine authentic region by region, and even offers the new "alta cocina Mexicana"--or, Mexican haute cuisine from Mexico City...SUPERB!

    5-0 out of 5 stars Cocina Autentica!
    This is the perfect gift for anyone who loves to cook, who loves REAL Mexican food or is married to a Mexican! My husband is from Central Mexico and his mother's food is one of the things he misses the most! I never tried to cook "Mexican" food before I bought this cookbook, because I knew I'd never come close. (Most "Mexican" recipes call for cans of this/that thrown together with lots of cheese on top! No one in Mexico eats like that!) The recipes are from scratch, authentic, healthy, & there's a great variety! This cookbook inspired me and it has revoltionized my marriage. It's true what they say "A way to a (Mexican) man's heart is through his stomach!" I have been able to find variations of my "suegra"'s recipes and have made them my own. Try to find a Mexican market nearby to get all the authentic ingredients - they are much cheaper that way! ... Read more


    15. BBQ USA: 425 Fiery Recipes from All Across America
    by Steven Raichlen
    list price: $19.95
    our price: $7.98
    (price subject to change: see help)
    Asin: 0761120157
    Catlog: Book (2003-04-01)
    Publisher: Workman Publishing
    Sales Rank: 3567
    Average Customer Review: 4.42 out of 5 stars
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    Book Description

    Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants.

    In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). ... Read more

    Reviews (12)

    5-0 out of 5 stars For the BBQ enthusiast
    I very rarely read cookbooks from cover to cover, especially those the size of BBQ USA, but this is one I couldn't put down. A thorough mix of recipes, restaurants and BBQ lore this is more than a cookbook, it is a culinary history of America.
    You may be wondering why you should buy this book, especially if you already own some of Raichlen's other books. (Barbecue Bible, How To Grill, etc.) This book has two advantages over his previous books.
    First, this book is about barbecuing as much as it is about grilling. In his typical manner the author does cover techniques for how to grill just about any food that can hit the plate. This is interesting but I am just not sure that I need that many grilled dishes. Instead I like to work on the art form that is American BBQ - taking a worthless hunk of meat and through the judicious application of smoke and fire turning it into a scrumptious meal that will draw friends and neighbors to you backyard. This book finally has a good coverage of traditional American BBQ. For example, this book has five recipes for pulled pork. Each one is a regional variation with different ingredients and cooking methods. There is good discussion on the benefits of each of these variations leaving the home cook with information that he can use to create his own recipe. You will find the same thorough treatment given to ribs, brisket, etc.
    Second, this book is about the USA. Now I don't mean to be ameri-centric but BBQ is one of those things that is part of our national personality. Our BBQ shacks and backyard pit masters are a part of our heritage, a heritage that should be appreciated and passed on. BBQ USA is a storehouse of the history, importance and meaning of BBQ to those who make it and those who eat it. It is a call to get together with friends and share time over good food and good conversation.
    By the way, this book is not an introduction to grilling. If that is what you are looking for try How To Grill.

    5-0 out of 5 stars Making a good grillmaster great
    It is obvious from reading some of the reviews that this book goes beyond most peoples comfort level with a grill. And thats the point. If your idea of grilling is tossing a burger or chicken breast on the coals for dinner, then this book will overwhelm you. If however, you are already a fairly accomplished grill jockey, and are truly interested in the sport, then it is an outstanding encyclopedia of recipes, techniques and history, to educate and expand your horizons. I highly recommend that you first read "How to Grill", which goes into great detail on all of the nuances of advanced grilling techniques, and is perfect to introduce the reader to mops, sauces, wood chips etc. BBQ USA is not for the beginner, but for the intermediate grill jockey. It blew me away!!. I have cooked several recipes, and in true Raichlen fashion, they are showstoppers!.

    5-0 out of 5 stars Great Barbeque Guide and Regional Recipe Book
    BBQ USA is an awesome guide to barbeque throughout the United States (and even a few places outside of the US). This book highlights what is similiar and what is different about how people barbeque in different regions. Organized by food type (ex. beef, poultry, fish, etc) the guide gives various examples of how a food would be handled in different areas. Ribs may be, for example, done with: dry rubs, marinades, smoked, rotisserie, boiled, or jerked, just depending on where you go. This by-food-type organization is a boon to the barbequer who may catch a good deal on a particular food at the store, but isn't sure what they want to do with it.

    The discussions of regional barbeque is fascinating. With some pictures thrown in of restaurants and barbeque stops around the country, this is not just a recipe book, but a tour of the US through a different lense. The fact that there are a whopping 425 recipes for barbeque from around the country will keep pit-masters busy for many weekends to come. With this book in hand, there will never again be reason for any ambitious barbequer's family to complain of food boredom!

    As a recipe book, this one is great. There is variety for every palate, great instructions, and helpful tips. The only thing that some may not like is that there are only a few pictures of the foods in the recipes. Given the size of this tome, with it's 425 recipes, this is understandable. For the new barbequer who needs pictures, or to those that just prefer them, a better book might be Steven Raichlens' "How to Grill", which gives awesome instructions in equipment, technique, and beautiful glossy photos on every page.

    5-0 out of 5 stars What A BBQ Guide Should Be
    Want more out of BBQ? This is surefire one stop source! 774 pages of BBQ source that is, with info and recipes and techniques and history, with all the regional tricks and traditions covered, explained and recipes provided.

    There is grillin under bricks, on a rotisserie, in a pit, smoked, and rubbed and pulled and flamed seared, with hog or beef or oysters,corn, beans, even meatloaf. Then there's brats and burgers and every fixin that goes so well with these.
    They're all here. This is truly a source for them all. One doesn't have to travel all over to discover them, just pick and choose on a BBQ journey around the country cooking through this one. Or if you desire to visit a site or region, this even provides the places and addresses to find personally.

    I like to try different stuff that I've never had before, so for me thus far I've tried: "Alabam BBQ Chickens with White BBQ Sauce." Who has ever heard of WhiteBBQ? But this is soo good! The horseradish, vinegar sauce is a hit, a triple at least! Also into the ribs, so a marinated in apple cider, with a "Magic Dust" rub really caught my eye and mouth, and you've just got to try the "Apple City Championship Ribs". And finally, a Tuna "London Broil" with Wasabi Cream Sauce. This is fantastic dish with a dry rub, and the contrasty taste of seared tuna with cream sauce is rich and superb, even for squeamish sushi avoiders. And what BBQ is there without dessert, say "Smoked Alaska." This is a treat, not as hard as one would think.

    This is such a thorough book it will take many years of grilling to explore all its varieties and offerings, but many of us will and should! There is outstanding bibliography and sources. Join in the fun!

    5-0 out of 5 stars Authority on Regional Barbecue, and why Barbecue is Great
    It is a little intimidating to take on the task of reviewing a 774 page book by the generally accepted foremost expert on grilling and barbecue in the country, especially since Steve Raichlens does such a good job of looking the part of barbecue expert. The job is doubly intimidating since I am among those poor 15% of all Americans who own no grill whatsoever. I don't even have the excuse of living in a cramped city apartment or, having once been a rather accomplished Boy Scout, having no expertise around an open fire. All of these in the face of Raichlen's claim that barbecue / grilling is the very best way to cook. Thus, in the face of the increased cost, skill levels, and inconvenience imposed by barbecue / grilling, I embarked on justifying to myself the accuracy of Raichlen's claim.

    Before I do this, it is important to characterize exactly what barbecue is. As any more than casual viewer of Bobby Flay and other Food Network shows, it should be clear that the meaning of barbecue is very different depending on the traditions of different regions in the country. Regionality is so strong that barbecue even has two very different meanings in the North Carolina low country versus barbecue in the western hills.

    One thing is certain. Even though cooking over an open flame is about as old as the taming of fire, the technique called barbecue, and the word 'barbecue', did originate in the New World, first discovered by an early Spanish conquistador and published in Spain in 1526. From this simple American origin, the meaning of barbecue has expanded to the point where it is almost impossible to pin down with a simple definition. Some sources would say that it is not barbecue if there is no smoke coming in contact with the food. Others may connect barbecue with the use of rubs, marinades, or mop sauces, but by the author's including both baked goods, soups, and salads in a book on barbecue, I'm certain he does not limit the sense of the technique to any of these techniques. So, how can one characterize barbecue in a way which demonstrates why one may claim that it is the most desirable way to cook.

    The first element one needs to barbecue is an open fire that may be fueled by wood, charcoal, or hydrocarbon gases. The second element is that the barbecue grill places the food above the fire on a grill in such a way that the food may be covered and that the heat may be applied to the food with cover in place or cover removed. The third element is that the grill is capable of creating smoke with different flavors by either adding aromatic wood directly to the fuel or to a stage where it can be heated by the gas flames. Barbecue involves hot smoking. Cold smoking used to create bacon is not part of the barbecue lexicon. The fourth element is that the grill is capable of creating cooking zones with low, medium, and high heat, and one can move the food from one area to the other very easily. Sauces, rubs, and marinades may characterize meat cookery, but they are not relevant to applying the barbecue techniques to baking, soups, or some vegetables. So, why is the barbecue technique so great, if, as some like me may be inclined to view it as a pain in the neck?

    First, one can achieve cooking temperatures that may cause a meltdown in your kitchen Hotpoint oven. Second, with skillful maintenance of fuel, these high temperatures can be maintained consistently. They will not cycle as the oven's thermostat turns the heat source off and on to maintain a certain temperature. Third, it is (or at least should be) easy to move cooking food from one temperature to another. Fourth, the cooking method may add the flavor of smoke and cook at the same time, unlike indoor stovetop smokers or cold smokers. Varying the wood providing the smoke may vary this flavor. Fifth, a grill and supplementary equipment adds techniques for applying indirect heat, modified direct heat, and rotisserie cooking. The last thing I can think of is that the technique can be used for really large jobs such as a whole pig, deer, lamb, or other large animal carcass.

    The other side of the coin is that in order to achieve this advantage; you need some cooking skills that you do not need on your trusty Hotpoint. That is where Steven Raichlen's book comes to the rescue. The book leaves no subject untouched. Chapters cover Salads, Breads and Pizzas, Beef, Pork, Lamb, Picnic Fare (burgers, hot dogs, and sausages), Poultry, Fin Fish, Shellfish, Vegetables for Vegetarians, Vegetables for the Rest of Us, Side Dishes, Barbecue Sauces, Rubs, and Desserts. The best part of this galaxy of recipes and techniques is that virtually all of them are traditional American recipes, for which Raichlen gives the source along with lots of sidebars and tips. The very best part of this lineup is that it pretty much covers all the different senses of 'barbecue' in America.

    While there are several expert sources on barbecue and grilling technique such as Bobby Flay and Chris Schlesinger, both of whom are credited in the book, I simply cannot see anyone choosing any other book as a starting point to take up barbecue. The information you need to get started at a low initial cost is complete and, need I say it, authoritative.

    Very highly recommended. ... Read more


    16. Jacques Pepin Fast Food My Way
    by Jacques Pepin
    list price: $30.00
    our price: $18.00
    (price subject to change: see help)
    Asin: 0618393129
    Catlog: Book (2004-09-01)
    Publisher: Houghton Mifflin
    Sales Rank: 117
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    Amazon.com

    Over time, in his cookbooks, and on his TV series, Jacques Pépin has taught people how to cook simple, fully flavored dishes--food that reflects his French training while embracing American informality. Jacques Pépin: Fast Food My Way takes this approach one step further by providing 100-plus recipes for a wide range of delicious, meant-to-be fast dishes. These include Stuffed Scallops on Mushroom Rice; Chicken Breasts on Mashed Cauliflower with Red Salsa; Pasta, Ham, and Vegetable Gratin; and Apple, Pecan, and Apricot Crumble. The "my way" of the title can mean the use of time-saving tools (Pépin uses pressure cookers to achieve easy stews like his beef short-rib, mushroom, and potato dish) and convenience foods (canned black bean soup or sweet potatoes for new soup versions). Generally, though, the Pépin approach emphasizes the use of foods that are themselves quickly cooked, like chicken breasts or beef fillet and that can be made flavorful with equally fast-to-fix accompaniments, like his salsa mayonnaise or his tomato-olive sauce.

    Fast is, of course, a relative term, and readers will find more than a few dishes in the book that may require more time or attention than they're willing to spend on a daily basis. But overall, the book offers enough easily made recipes, and super-time-saving formulas, like Instant Vegetable Soup, to make it a true cooking resource. --Arthur Boehm ... Read more


    17. Betty Crocker's Picture Cookbook (Betty Crocker)
    by Betty Crocker, Betty Crocker
    list price: $29.95
    our price: $18.87
    (price subject to change: see help)
    Asin: 0028627717
    Catlog: Book (1998-10-26)
    Publisher: Betty Crocker
    Sales Rank: 1111
    Average Customer Review: 4.74 out of 5 stars
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    Amazon.com

    First published in 1950, Betty Crocker's Picture Cook Book is now reprinted in all its old-fashioned glory. Betty immerses you in a time when women were homemakers, cakes had at least two layers, and salad was iceberg lettuce. You may hesitate to recreate what your mother or grandmother probably cooked--if so, consider that back then we ate simply, in the days before the word foodie was invented. Many of the recipes suit today's harried lifestyle, as you see in Six Layer Dinner, combining eight cups of vegetables with a pound of ground meat, and Dainty Tea Brownies topped with colorful chopped pistachios.

    Hundreds of black-and-white photos, animated drawings, and quaint color spreads of prepared dishes aid you in using the recipes. Beginners learn how to measure ingredients, choose the best economical cuts of meat, and cut up round and sheet cakes for serving. There is even a section on how to set the table. This loose-leaf book contains enough recipes to fill a 12-page, double-column index. Best of all, perhaps, is the "Shortcut" section, where useful tips include cleaning a grater of cheese residue by rubbing it with a piece of stale bread. These are interspersed with 15 ways to recuperate from overwork. One suggestion is to lie down on the kitchen floor on your back and relax for three to five minutes. Still a good idea, though few people have a kitchen large enough to try this. --Dana Jacobi ... Read more

    Reviews (61)

    5-0 out of 5 stars Wonderful nostalgic cookbook
    My Mom bought her original copy as a new bride in the early 1950's, at the Liberty House department store in downtown Honolulu. As I grew up in the 1960's, this was the book she taught me to cook from. I now have her copy, rather worn for wear, and was absolutely delighted to find this reprint, faithful to the original. The recipes still stand, especially those wonderful cake, bread and cookie recipes. I hope my daughter (now four) will take away as many wonderful memories of this book as I have.

    5-0 out of 5 stars Recipes, nostalgia and history
    My mother bought her cookbook in 1951, the year I was born. This cookbook was always in use. As I learned to cook it was my Bible. Parties were planned sitting around the kitchen table flipping through the recipes. When my mother died three years ago, we all wanted this book, not only for it's useful information, but for nostalgic reasons. I have faithfully searched used bookstores for the past three years trying to find a copy. When I saw that Betty Crocker had reissued their 1950 edition I was thrilled. Not only is this cookbook a necessity for every cook, but it is rich in history. Thank you Betty Crocker. I can't wait to make my favorite poppy seed cake, I thought that recipe was gone forever. If you've never used the Berry and Cream Pie recipe, you're in for a real treat during blueberry and peach seasons. I plan to buy a copy now for both my teenage son and daughter.

    5-0 out of 5 stars the difinitive american cookbook
    I love this cookbook. I first discovered my grandmothers original addition which was yellowed and almost falling apart. When they came out with a revival I bought it immediately. This cookbook is especially ideal for cooking things like cakes pies and cookies. Their pie crust recipe has gotten rave reviews every time I make it. It also has wonderful nostalgic information about preparing the table and how to feed teenagers. However, it has really useful information such as definitions of cooking terms and what various types of service entail. This is a wonderful basic cookbook that gives you the technique to make anything.

    4-0 out of 5 stars Nostalgically precious
    Another of my favorite browsing books.

    FOR BROWSING: A must-have. The 1950s text and pictures will make you laugh out loud. My favorite part is the Tips section at the back: "Try to notice things all day so you'll have something to talk about at dinner." Also interesting from a gastronomically historic viewpoint - raw eggs and sticks of butter galore.

    FOR COOKING: Sometimes, I prefer this to the more health conscious Everything You Need to Know to Cook Today book simply because of the sheer volume of recipes. I agree that sometimes Betty only offers basic meals that lack in imagination, and this book is no exception. However, it manages to fit a dozen or so cake recipes and variations on one page. I like the "Key Recipe" structure and I always like Betty's step-by-step process.

    I am a very restless chef who often doesn't like to make a dish twice, but this is one of my favorite books to own. Any experienced chef who likes to have a book around to keep him or her grounded and to pique his or her curiosity of the history of American cuisine, consider this book.

    Beginners, get it, but get the modern version too. You don't want to rely solely on the extremely dated health and menu-planning ideas in this book.

    5-0 out of 5 stars Wow!
    I have the original copy of this book, but have been hesitant to use it on a regular basis since the paper is so old and getting fragile. I recieved a hardbound copy of this for Christmas and wow! A huge number of things I remember making with my grandparents are in this book, in nice easy to read and easy to make recipes. This is just a great book to have around. ... Read more


    18. Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe
    by Jane Stern, Michael Stern
    list price: $19.99
    our price: $13.59
    (price subject to change: see help)
    Asin: 1401602142
    Catlog: Book (2005-04-04)
    Publisher: Rutledge Hill Press
    Sales Rank: 115518
    Average Customer Review: 3.5 out of 5 stars
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    Book Description

    Located at the northern terminus of the Natchez Trace Parkway, the Loveless Cafe remains unchanged in the quaint country charm and good cooking that has made it a landmark in the South since its doors opened nearly 50 years ago.

    Nationally acclaimed and frequented by celebrities, world travelers and local appetites alike, the Loveless Cafe serves up award-winning country ham and red eye gravy, real Southern-fried chicken, and Nashville's favorite scratch biscuits with homemade preserves cooked right in the kitchen. The Loveless story has been told the world over, from Gourmet magazine and Bon Apetit to U.S. News and World Report, CBS Television, and People magazine. Come discover Loveless for yourself, and experience southern dining and hospitality at their best.

    Southern Country Cooking from the Loveless Cafe captures the laid-back down-home feel of a Nashville legend. Included are over 150 recipes that have made the Loveless Cafe one of Nashville's most beloved restaurants.

    ... Read more

    Reviews (4)

    5-0 out of 5 stars YUMMY!
    I am an avid fan of both cookbooks and the Loveless Cafe and found this book to be a wonderful peek into the inner workings of a Southern treasure.Although you (Amazon) has the title listed with biscuits, the actual book does not (???) - Although I would of course LOVE to have that wonderful biscuit recipe, I know that some things have to remain a secret...and maybe it's better that way.

    Keep on Cookin'
    -Nate

    5-0 out of 5 stars Love it!
    This cookbook is full of great stories and great southern recipes. I love this book!

    1-0 out of 5 stars Makes me mad...
    If restarants are not going to give out all of the recipes then they shouldn't have a book published.We travel all overthe US. I buy alot of restaurant cookbooks, then we go to those restarants.I live thousands of miles from my favorite ones and when I go home I want to be able to prepare and have afavorite at home.I am a loyal fan of Michael and Jane Stern and ofcourse, I will buy this book too, maybe.I bought The Old Post Office Restaurant cookbook when it came out and just went there this last month (March 2005) and the Grits with shrimp qnd sauce did not disappoint me AND it is in the book.

    2-0 out of 5 stars No Biscuits!
    Looking at the title of the cookbook here on Amazon, I was excited to see the word - biscuits - thinking that the book would include the recipe for the Loveless Cafe's signature biscuits.I ate at the cafe once and the biscuits were the best I've ever eaten.I ordered the book and when the book arrived, the first thing I did was check for the biscuit recipe.It was nowhere to be found in the book!There are recipes for ham dishes and jams like the title promises but no biscuits!So be warned: do not purchase the book if you want the recipe for the Loveless' sublime biscuits.I'm very disappointed. ... Read more


    19. The Fat Flush Plan Cookbook
    by Ann LouiseGittleman, Ann Louise Gittleman
    list price: $14.95
    our price: $10.17
    (price subject to change: see help)
    Asin: 0071433678
    Catlog: Book (2003-11-14)
    Publisher: McGraw-Hill
    Sales Rank: 18434
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    Book Description

    COMPANION VOLUME TO THE NEW YORK TIMES BESTSELLER THE FAT FLUSH PLAN

    The popular weight-loss program now has a companion cookbook

    "(Ann Louise Gittleman's) rundown of the therapeutic and culinary benefits of her favorite 25 cooking herbs makes a perfect introduction to her popular nutritional philosophy."--Natural Health Magazine

    The Fat Flush Cookbook contains more than 200 recipes using fat-flushing foods and featuring the thermogenic herbs and spices--including ginger, cayenne, mustard, anise, fennel, and cinnamon--introduced in the popular diet program The Fat Flush Plan. This indispensable cookbook can be used as either a standalone volume or a companion book.

    This tasty, heart-smart volume includes:

    • Time-saving, one-dish dinners
    • Packable lunches
    • Vegetarian-friendly ideas
    • Recipes with delicious and unique fat burning herbs and spices
    • An extended list of name brands suitable for Fat Flushing

    In addition, The Fat Flush Cookbook shares new research explaining why certain Fat Flush staples speed up fat loss and provide profound detoxifying benefits while protecting overall health. Key ingredients such as lean proteins, phytonutrient-dense vegetables and fruits, psyllium, lemons, flaxseed and flaxseed oil, thermogenic herbs and spices, high-protein whey, stevia, cooking broths, and more are prominently featured in these delicious recipes. Cranberries, for example, which are now ranked among the best health foods we can consume, are an essential component to the success of Fat Flushers everywhere, and The Fat Flush Cookbook provides creative ways to enjoy this delicacy--along with tips on simple ways to sneak all these staples into existing favorites without making any major adjustments.

    With delicious recipes, Fat Flushing information, and meal choices to suit every lifestyle, The Fat Flush Cookbook is perfect for the millions of Fat Flushers around the country.

    ... Read more

    20. Escoffier : The Complete Guide to the Art of Modern Cookery
    by H. L.Cracknell, R. J.Kaufmann
    list price: $70.00
    our price: $44.10
    (price subject to change: see help)
    Asin: 0471290165
    Catlog: Book (1983-06-01)
    Publisher: Wiley
    Sales Rank: 9800
    Average Customer Review: 4.64 out of 5 stars
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    Book Description

    Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience. ... Read more

    Reviews (14)

    5-0 out of 5 stars The quintessential guide for all chefs
    This book has pretty much every recipe you will ever need. I tend to use to book only as a reference, though, as the recipes are a bit out of date. The recipes provide only the basic ingredients, so beginners may not find the book very useful. For advanced cooks, the Game and Fowl sections are particularly excellent. Also a good resource for French technique.

    4-0 out of 5 stars This is a must have
    As a former CIA student, I still have my copy that I acquired while there. This is an excellent reference guide and a must have for any serious cook. However, I would not recomend this book to the novice until you have learned culinary terms and basics.

    5-0 out of 5 stars A neccessity for ANY chef.
    Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.

    5-0 out of 5 stars must have for the insiring chef
    great book not for the home maker of course must have a basic understanding of the art this book is great for refference there is no pics only usefull infomation

    5-0 out of 5 stars Excellent reference and history book
    As a student studying present day culinary and the beginnings of culinary in France, this makes for quite an interesting book. Don't expect any recipes and it is not a study guide. Just useful facts. For study guides I recommend for baking, The Study Guide for Baking: Key Review Questions and Answers with Explanations. Also look for other study guides from Dr. P. Leonardi and M. Heilman ... Read more


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