Book Description

With little effort, transform an everyday meal into a special occasion with these elegant and innovative methods for making, folding, embellishing, and decorating with napkins. Sewing authorities Gail Brown and Mary Mulari provide striking, innovative designs for easy-to-sew or no-sew edge finishing and embellishing and techniques for super-fast folded napkins to give any table pizzazz.

Crafters, do-it-yourself decorators, gift givers, sewers, quilters, and machine embroiderers will appreciate these quick and easy projects devoted exclusively to napkins. Projects are perfect to use with classes on machine embroidery, decorative serging, applique, stamping, stenciling, and other popular embellishing techniques. Readers will successfully and effortlessly create a personalized entertainment statement with the aid of hundreds of color photographs and illustrations.

* Super-fast techniques and folds designed exclusively for napkins * Illustrates use and embellishment of ready-mades for inspiration * Includes nearly 300 color photographs and illustrations ... Read more

Reviews (10)

Simply Fabulous Simply Napkins
This book has it all! Innovative patterns with beautiful fabrics used to illustrate them, exquisite color photography showcasing finished napkins against a background of both vintage and contemporary linens, tableware, and glasses; and best of all, directions and diagrams simple enough for even a beginning sewer. In fact, I would highly recommend this book to beginners since any of the patterns would be a perfect first-time project.

I was especially impressed with the step-by-step directions on folding napkins to best complement a particular table setting, as well as advice on the best type and weight of material to achieve the desired look. I practiced a few folds and found it surprisingly easy to match exactly the photos in the book.

In short, the authors have once again outdone themselves in presenting an outstandingly user-friendly book written with great clarity and occasional humor. I'm very impressed with it and rate it at 5 stars without hesitation.

Simply Napkins....Simply Wonderful!!!
I just completed sewing eight lined and reversible napkins found on page 54. They turned out great, and the directions were easy to follow. I had planned to give these as a gift, but I can't part with them! The photography in this book is incredible; not only do you get a great visual of how the napkins will look, but ideas for table setting, etc. Even beginner sewers will be a success with the clear, step-by-step
directions and straight stitching. This is a MUST HAVE for those who sew, entertain, give gifts or love beautiful books!

Napkin Nirvana
Gail's first napkin book, "Quick Napkin Creations" changed the way our family eats dinner -- for the better -- and we haven't used a paper napkin since! Now "Simply Napkins" has raised the bar. It's really different from anything on the market, or previously published. Not just napkin folding (although the folds are uniquely easy, even for those of us with two left thumbs), but innovative. I love the affordable rings for any occasion, the fast, fun finishing techniques, the fabulous fashions and furnishings, and the all-new "Quilt-Lovers" section (who knew you could do so much with little fabric squares)? Also worth the price of the book are the napkin care and stain removal tips. So helpful. If you don't do anything else today, buy this book. You'll love it for the beautiful color pages and the clever and imaginative table settings -- it may change how you and your family eat dinner, too!

More than Simply Napkins - Simply WONDERFUL
Wonderful!! "Simply Napkins" is 'simply' a work of art. Every single napkin design is beautifully displayed for a variety of occasions and settings. The instructions are easy to follow for beginners as well as the advanced. Look closely and you will find personal touches throughout the book that convey the care that went into this exceptional publication.

How to Show How to Sew
This book does exactly what it says, and for a bargain price.

But it does a lot more: it shows how to show how to sew.

In 25 years studying and teaching tailoring and design I found this book most exceptional in how clear it shows what to do.

The authors did a great job of presenting a tough subject in a basic application -- make napkins then make clothes. ... Read more

Book Description

There's nothing like a special weekend when you can set aside your worries and gather friends for a few precious days. And what better way is there to enhance good times than with good food. Gourmet's Weekends is here to help you plan your next get-together with an incredible collection of casual menus to take you from Friday-night welcoming dinners through Sunday-afternoon send-offs. Now even the host can relax.

This exquisite cookbook, filled with over 50 full-color photographs, offers 20 menus for four marvelous weekends -- a Spring Garden Weekend, a Summer Beach House Weekend, a Fall Foliage Weekend, and a Winter Ski Weekend -- each packed with seasonal specialties. Plus, six additional chapters provide even more recipes, so you can make menu substitutions, try single dishes, or create your own meals. You'll find 225 recipes in all. Many can be made ahead, and others can be prepared in forty-five minutes or less.

Whatever the season, you'll be ready. Celebrate the blossoms of spring with a colorful garden luncheon that sparkles with Orange and Lime Spritzers. Bask in the summer sun with a Picnic on the Beach that boasts Provencale sandwiches bursting with the flavors of tuna, basil, and tomato. Get cozy on a nippy fall day with a soup-and-salad lunch, followed by delicious Apple and Pecan Crisp Pie. And, as the winter snow falls, warm up by the fire with a comforting buffet that includes robust Beef Stew with Olives and Rum.

So why wait a minute longer? All the plans are made. Simply choose a weekend and call your closest friends. You are all in for a treat. ... Read more

Book Description

We live in a hectic world where there isn't a lot of time to spend on meal preparation, but we still want to enjoy the food we eat.Gourmet Meals in Minutes will show you how to create a wide variety if mouth-watering, nutritious meals without spending all day in the kitchen. ... Read more

Amazon.com

Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine. With more than 200 recipes, the book travels around the world of Jewish cuisine, from Artichokes, Sephardic Style--a spicy, fried, Egyptian dish--to Mississippi Praline Macaroons, a recipe that traveled with its originator from Vienna, Austria, to Natchez, Mississippi. Because the book includes recipes from both Ashkenazic and Sephardic traditions, editor Linda Amster notes that the ingredients in some recipes may not be acceptable to other communities (for example, the allspice in Claudia Roden's Matzoh-Meat Pie perfectly reflects its Arab-Jewish influences, but probably would be out of place on an Ashkenazic Passover menu).

Through the years at the Times, many Passover recipes have come from accomplished home cooks in the New York area (such as Florence Aaron's Salmon and Egg Salad). More recently, however, the paper has given some star chefs a turn at the traditional Seder dishes, so you'll also find such gourmet delights as Jean-Georges Vongerichten's Beet Tartare, Paul Prudhomme's Veal Roast with Mango Sauce, Charlie Trotter's Carrot Consommé, and Maida Heatter's Chocolate Walnut Torte. In addition to the wealth of recipes, The New York Times Passover Cookbook features a thoughtful introduction on the meanings of the Passover ritual by Joan Nathan, author of the award-winning Jewish Cooking in America. Threaded through the book are four essays by Times critics and columnists Ruth Reichl, Mimi Sheraton, Molly O'Neill, and Howard G. Goldberg. Goldberg's informative piece on Kosher wines may cause you to put the sweet Manischewitz aside for a dryer Israeli Cabernet or a Californian Semillon. Whether you're looking for a classic apple-nut Haroseth or a fusion-cuisine Southwestern Tsimmes Stuffed in Anaheim Chiles, The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal. --Rebecca A. Staffel ... Read more

Reviews (10)

Welcome and refreshing new ideas for passover
This year for the first time in many years I made a few different charosis recipes, a new chicken recipe, and a new kugle - all from this cookbook, and they were all delicious and beautiful to look at. I was so pleased I bought copies for my daugher and daughter-in-law. Every Jewish kitchen should have this book. It is definitely something to pass on in a family. From Liz Levine

An absolute necessity if you ever prepare a seder meal!
This cookbook is so wonderful, so essential, I can't recommend it heartily enough. Perhaps my greatest endorsement is this: I really use these recipes THROUGHOUT THE YEAR, not just at Passover!

I'm the type of cook who rarely makes the same dish more than once. Here, there are several recipes I make again and again. The cover recipe, Pot Roast with Red Wine and Onions, is reason enough to order this book. The matzoh balls I make every year from these pages and they are always easy, fluffy, and to die for.

Another fantastic feature is the abundance of recipes for those "other" days of Passover--the in-between days when you're not going all out for a Seder meal but you still want something delicious.

The contributors to this book are remarkable in their expertise and their diversity. Every Jewish cook should have this book!

great book
This cookbook is fantastic. Try the carrot souffle on page 110. It is delicious and has a unique texture. It is somewhat like carrot cake. However, the recipe doesn't tell you to turn it out of the pan, which you should do. Some of the recipes are difficult to make if you live in a community, as I do, that doesn't have a kosher butcher. Also, I wish that there were more simple recipes. I am struggling to satisfy my children during Passover, and this cookbook doesn't help much with that. Still, it is a great resource to have on hand.

Favorite Passover Cookbook
I am a definite "foodie", and an Orthodox Jew. I'm always looking for new recipes to try out. I frequently take out cookbooks from local libraries to try them out, and purchase the most useful ones. There is a definite dearth of good Kosher for Passover cookbooks, so I was thrilled to find this one last year.

I am buying this one today. This is not a cookbook for beginners, but all the recipes I tried were worth the effort, and were delicious. I can't wait to try some more recipes this year. It's so nice to find some recipes for Passover that are not the usual chicken/potatoes combo. There are also many recipes to use year round.

I would also like to answer the person who said the this cookbook is not for any Orthodox Jews. He/she forgot that there are many type of Orthodox Jews. If you do not eat gebrokts (a mixture of matza meal & liquid) during all but the last day of Pesach, then there are some recipes that you will not be able to use. If your tradition (minhag) is to peel all fruits and vegetables, go ahead. You think the NY Times writers are chasidish??? Please! You can get many kosher for Passover for cookbooks with recipes from your community.

Please remember that your type of Yiddishkeit is not the only one. There are many Orthodox Jews who will not have problems with any recipes in this cookbook. And again, there are still many good recipes in this cookbook, even if you don't eat gebrokts.

reply to the south american review below
I wrote a 5 star review (listed below) in February 1999. I enjoy this cookbook and have given it on sveral occassions as a gifts to friends. I find it useful and interesting, both practical and bon chic. I am writing, though, to respond to a two-star review, below, from a south american reviewer that states that "Orthodox jews don't use matzoh meal, or any vegetables that cannot be peeled" and that for him or her "this cookbook is useless." That is fine for that writer, but may I respond that the author of this cookbook, in the introduction to the book, states clearly, how the recipes were vetted with many respected rabbis and institutions. Yes, there are small sects of Jewish 'Orthodoxy' that choose not cook with matzah or matzah meal as an ingredient. If you are a member of one of those groups, then you might not find all the recipes in the book helpful. But 'in the main', the majority of Jews in the Western and Northern Hemispheres cook with matzah, matzah meal, and fruits and vegetables. The Orthodox Union (OU) has its hecksher on many matzoh meal products. Thus, I continue to recommend this book. ... Read more

Book Description

Maryana Vollstedt, Queen of the best-selling Big Book series, has put the luck back in potluck with more than 250 delicious, no-nonsense recipes. From Chile Cheese Wheels and citrusy Sunburst Salad, to Moroccan Chicken with Dates and Couscous and luscious Hazelnut-Cappuccino Cake, these crowd-pleasing dishes are perfect for toting to family reunions, book clubs, showers, church suppers, picnics, and parties galore - and have everyone begging for the recipe. With tips for streamlining preparation and suggestions for transporting treats safely, this heartwarming cookbook guarantees that dish will go home empty! ... Read more

Amazon.com

Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Thanksgiving offers 40 recipes that reflect the company's signature good taste. From traditional and "new" holiday starters like Butternut Squash Soup and Mixed Greens with Bacon-Wrapped Figs to desserts including Creamy Pumpkin Pie and Ginger-Pear Torte, the book offers delicious options for a hearty, homemade feast. Main-course birds, dressings, breads, and other accompaniments are represented with the likes of classic roast turkey and Hickory-Smoked Roast Turkey with Horseradish-Apple Sauce; Cornbread Dressing with Oysters and Ham; and Cranberry Sauce with Cider and Vinegar, while a chapter entirely devoted to potatoes provides exemplary "mashed" formulas as well as Candied Yams and a knockout Two-Potato Gratin with Cheese.

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

Book Description

Colin Cowie, one of the West Coast's preeminent specialists in catering and event planning, has been the mastermind of some of Los Angeles' most spectacular parties. Now, in Effortless Elegance With Colin Cowie, he dedicates himself to helping you create the same effortless elegance when you entertain at home.

With enthusiasm, taste and style, Cowie teaches you how to entertain with ease and comfort and how to enjoy your own parties. One impressive yet easy menu, "Dinner When Time Is Short," takes just one hour, including shopping and preparation, leaving you plenty of time to relax and clean up before your guests arrive. Cowie's philosophy is based on enhancing the materials at hand. He tells you how to create a lasting impact with just one element -- a type of flower or a single color -- and use it to the greatest effect.

Beginning with "A Lazy Sunday Brunch" and ending with "Dinner in Front of the Fire Effortless Elegance With Colin Cowie provides complete menus for all seasons and any occasion, from "An Elegant Cocktail Party" to "A Perfect Picnic." A sampling of the delicious menus and recipes includes: "A Casual Breakfast" with fresh grapefruit juice, fried apples and stewed prunes, almond pancakes, scrambled eggs with yogurt and chives, and chicken and fennel sausage; "A Rustic Luncheon" with a terrine of eggplant and roasted peppers with arugala sauce, seafood paella, and lemon sorbet with marinated grapefruit; and "A Cape Malay Barbecue" featuring curried lamb kabobs with mango chutney, basmati rice with toasted cashews, raisins and sultanas, a bulgur mint salad, and baked bananas with rum-spiked creme fraiche.

The recipes are designed to be prepared with a minimum of fuss and a maximum of aesthetic impact, freeing the party-giver from the kitchen and allowing him or her to enjoy the essence of the perfect party -- a close and companionable evening with good friends.

Effortless Elegance With Colin Cowie is a gorgeously illustrated treasury with more than 250 color photographs, 200 recipes organized into 28 menus, and an abundance of effective strategies for making all of your parties, both large and small, sensational events to remember.

Nothing is impossible for Colin... He delivers fantasies and dreams that most people can only think of."--Emeril Lagasse

... Read more

Reviews (4)

Enjoy Life
Elegance without effort is what we need nowadays.

In a class of its own.
This book is beautiful to look at. The recipes are excellent as well. There are a broad range of dishes for a variety of occassions. I turn to this book for ideas every time I entertain. Even if I don't use a recipe from this book, I often find ideas that make special occassions that much more special. I highly recommend this book to anyone who likes to entertain. One word of caution, all the recipes are for a large number of guests. The recipes are not for an intimate dinner party for four. I have successfully scaled some back though.

Scrumptous recipes!
I've poured through this book over and over again. Although I love seeing the photos of Colin's presentations and decor, I find the recipes incredibly different and easy to prepare. I use Effortless Elegance as a cookbook, perusing the index for dishes I'm considering. I'm especially wild about his recipe for Grilled Shrimp on Lemongrass Skewers. I now keep a permanent stash of frozen lemongrass in my freezer to use for any BBQ skewers.

A cookbook and a breath of fresh air on entertaining
This handsome book is refreshingly up to date. The recipes are excellent and the point of view is much less work than Martha. Some of the ideas are so great they will wow the new brides. The rest of us are lucky to find a really new idea every once in a while and this book has them. Next time I hope we get more entertaining and perhaps less cooking. The guy has STYLE ... Read more

Reviews (4)

Terrific
I've bought a number of books published by Boston Common Press, and all of them, including this one, are superb cookbooks for the home cook. They explain exactly what to do and why to do it that way. In my experience, cookbooks of any sort (especially restaurant cookbooks by celebrity chefs) tend to suffer from poor writing and give uneven results. This one does not. To my palate, perhaps one out of every fifteen recipies falls flat, producing merely good rather than excellent results. Virtually everything is a crowd-pleaser.

The only caveat I have to add is that there is a certain amount of overlap between different Boston Common Press books and Cook's Illustrated magazine. If you own lots of their books or subscribe to Cook's, find a copy of this book at your bookstore and thumb through it to see how many recipies are redundant. Still, an great buy.

Keeping it rolling -- ATK pulls out another stellar volume
The scrappy, fun America's Test Kitchen books, companions to the top-rated TV series of the same name, tend to compare to the more staid Best Recipe series the way classes at the local adult education center compare to college courses -- not necessarily as deep or down to earth, but a lot more varied and just as informative. This, the third Cooks Illustrated book devoted solely to the TV series, carries on the fun of last year's party-and-comfort-food oriented book and the original ATK Cookbook with an emphasis on things that might fall into the category of diner and cafe food.

Organized by episode like its predecessors, Inside America's Test Kitchen goes down home with pan-roasted chicken and a quickie ragu bolognese, revisits Chinatown with beef and broccoli (a followup to last year's Kung Pao shrimp), and has fun with ethnic home cooking like cassoulet (trimmed down for weeknight use) and pollo fra diavolo. Trips to your local luncheonette include blueberry pancakes, Denver (i.e western) omelettes, the German Apple Pancake (i.e. the Baby Apple to New Englanders), corn muffins, and lemon cheesecake; even the espresso bar makes an appearance with chocolate chip cookies (including reviews of prepared cookie doughs) and a full frontal assault on the often-sawdusty oatmeal scone (flour choice is critical).

In my review of last year's book, Here in America's Test Kitchen, I pointed out that it was a keg party; if that's so, this is the hangover cure for the next morning. It's perhaps a bit difficult to top the fun factor of a cookbook that starts you off with the best buffalo wings ever, but with yet another cool factor that's off the charts, the ATK crew have at least equaled it.

Inside America's Test Kitchen: All-New Recipes, Quick Tips,
Fascinating and instructional book. They explain not only how to prepare the recipes but WHY you use different methods. I found the comparisons of brands of foods and utensils extremely helpful.

Another Great Test Kitchen Book
The books that accompany this PBS cooking show just keep getting better. I have seen criticsms of the previous two Test Kitchen books that say they contain a number of recycled recipes from the "Best Recipe" series, but in fact there is little, if any, cross-over. Additional research since some of the early cookbooks were published has sometimes resulted in a completely re-worked and improved recipe for a particular dish, but never the same recipe just re-printed from the Best Recipe series to the Test Kitchen series.

I enjoy cooking very much, and the staff of Cook's Illustrated produces the best recipes I have ever tasted. Blind taste testing at each step of recipe development hones these recipes until it would be hard to think of a way to improve them. Tasters are drawn from a pool which includes staff members, volunteers from the community, and visiting chefs, so a broad range of palates is represented. Furthermore, potential pitfalls are charted ahead of time so that you can reliably avoid them.

Often a team effort waters down the "voice" of the product. An interesting cookbook results from the passion of one or two cooks for their subject. But not in this case. The team effort produces a whole more potent than any one person could accomplish alone. This is a terrific cookbook. ... Read more

Reviews (3)

Best source, so far!
I have a number of pipe books and this is by far the best I have read. It has info on how each company prepares the briar as well as how they make their pipes. If I were to have to keep but one pipe book, this is the one I would choose!

What¿s there is great, but I wanted even more.
This is an informative and beautifully printed and illustrated book. Looking at the beautiful glossy photographs and reading the distinctive text is a delight, particularly when it is accompanied by smoking one of the fine pipes made by the carver you're reading about. However, I did wish that the book were comprehensive enough to fully live up to its subtitle of "A Connoisseur's Guide." I realize that to have included more the talented individuals and companies in Italy (e.g., Ascorti, Caminetto, Viprati, Tombari, Cavicchi,), Denmark (e.g., Former, Karl-Erik ), England (e, g., Charatan, Upshall), Austria (e.g., Matzhold), France (Comoy), Germany (Barbi, Becker, Mummert, Safferling) and elsewhere that are also handcrafting "high end" pipes would have made the book more expensive, but what a treasure it would have been. And given this book's subtitle, why spend precious pages describing Dr. Grabow, a company whose yearly production of machined pipes far exceeds the total output of all the artisans that are included in the book? If a subsequent edition is planned, I hope the author also thinks about consistently making his price ranges even more meaningful to the serious buyer by matching them up with the grading systems used by each carver. Even if this is not done in the text, an appendix just giving the grading systems would be most helpful.

My First Review
I found this book to be a rather nice departure from the "standard" pipe tome. There was not the prerequisite history of tobacco and Sir Walter Raleigh's life story.

Instead, there is an enjoyable, concise background section along with a chapter on "how to smoke a pipe" that was equally pointed and factual. The book seemed nicely non-biased and simply presented known facts about a given carver or company along with clear glossy photos (albiet of the most expensive examples) of that nameplate complete with price ranges.

It is a quick read, but also a nice reference work that I have already found helpful as a quick "go to guide." It is a keeper in my small, but ever expanding library of pipe related printed media. ... Read more

Reviews (5)

Escoffier Lite -- buy it for a taste, but don't rely on it
First off, it's Escoffier, but abridged, and the measurements changed to American measures. Somewhat understandable, but it would seem about time to reissue it with metric measurements -- after all, it seems to me in the Internet age a savvy chef would have measuring equipment for both American and Metric.

The abridgement is an issue. It makes it rather difficult to cross-reference with the original (if you go through the trouble of finding it in French, that is), and takes out a lot of things simply because they don't necessarily apply to American kitchens. I have little commentary on the quality of the translation -- my French simply isn't good enough, though I can get the gist of the original reasonably easily -- but there does appear to be measurement discrepancies caused by the unit translation.

It does require some understanding of context -- the shockingly ignorant review below proves that. The Guide Culinaire is definitive for its era, but a century old now, and one cannot expect it to line up perfectly with modern cooking. Complaining about the cross-references and brief recipes... well, all I can say is that if it was structured like a more typical book, it would be substantially longer (at least three volumes). The solution to this is to treat recipe building like a research project and study up before you enter the kitchen.

I don't think Escoffier would be all that happy with this version, really, but it's not so awful that it doesn't provide a substantial taste of what Escoffier is about. If you can find a good deal on another translation, you're better off, but if you can't afford any better and you're not buying it as a textbook, this will probably do the trick.

A Beginner/Intermediate Cook
Things that I cannot finds in this book (for whatever reasons) which I hoped would be included: 1.recipe for coq au vin 2. recipe for onion soup 3. recipe for lobster thermidor. Things that are in here that I can live without : 1. how to lard a joint of meat which a. I don't understand in terms of doing this b.under no circumstances do I need this in terms of the fat 2. a recipe for boeuf bourguignone which is so old ( it could also be traditional) that it uses a piece of rump roast or top round roast that is not cut into pieces ( it was originally for a tough piece of meat--so said Julia and Jacques the other day on PBS--and his boeuf bourguignon also was a "pot roast" --and I am prejudiced against pot roasts and will never make it that way). However, therre is another reviewer who is absolutely right, there is an excellent presentation and overview of the sauces. Also of cooking methods. I just got it--and it's not the only one--I do expect to be at least referring to it, and probably using it.

one of the most professional cook books ever.
I am a chef an you can not buy any other books untill you have read this one. All of cullenry mastery is in there .

If it looks too good to be true, it probably is.
I'm a Chef, and have borrowed copies of Escoffier's Le Guide Culinaire from friends whenever I need it. On a lark, I ran a search on Escoffier here at Amazon.com. I was stunned to find this book for the low cost of $12 or so, knowing that every other copy I had seen cost $60 or $70. So I ordered it and paged through it. Well, it only prints 2300 or so of over 5000 recipes in Escoffier's treatise. Admittedly, probably more than the home cook actually *needs*, but nowhere does the book say that it has been abridged.

But, like many Amazon.com customers, I found myself in the position of thinking "but it'll cost me half the price of the book to send it back." So I wound up giving it to a friend who likes to cook, but doesn't need the "real thing."

Suffice it to say that if you want the real Esoffier, you're still going to have to drop the $60+ for the Van Nostrand Reinhold edition. Sorry, culinary students, you didn't luck up on a deal.

ToqueBlanc

Tired of chefs ommitting that one little step?
This book, published in the 1890s, is an excellent resource for those who aspire to cook great french food. Too often cookbook authors insult readers by leaving out key steps for fear that they may be 'too complicated' or call for veal stock when chefs use demi-glace. This book is complicated, poorly organized and difficult, but it WILL tell you the proper way to make french sauces (an incredible section, and well worth the price of the book in itself) and how best to lard a joint of beef. Treat yourself and buy this book to learn the proper way to prepare traditional french cuisine. ... Read more

Book Description

Most bachelor parties are flawed in some way -- boring, predictable, uncomfortable, expensive, unstructured. The culprit: bad planning. The Playboy Guide to Bachelor Parties makes a great gift for any man, whether he's planning a traditional raunchy boozefest or a more civilized affair of steaks and scotch. Learn what usually goes wrong and why; the who, when, and where of invitations; how much the night will cost; the ins and outs of cigars, booze, and limousines; and last-minute bachelor party ideas.

There are more options than you think! Activities range from the PG-rated fishing, golfing, skydiving, and whitewater rafting to the R-rated strippers and shot glasses. Do you know how to toast the groom? How to call for a stripper -- and not get scammed? And what to tell your girlfriend the next day? Playboy, in its 50th year of celebrating bachelorhood, knows best.

• Contains complete listings of possible party activities and prices
• Includes complete city guides for hotspots like Las Vegas, New Orleans, and Tijuana
• Explains brothel terms and stripper scams
• Saves party planners money and hassles
• Offers a mix-and-match activity chart and to-do checklist
• Loaded with entertaining trivia, quotes, toasts, and classic Playboy cartoons ... Read more

Reviews (6)

vegaspartyhouse.com
I was surprised that they didn't mention vegaspartyhouse.com
I stayed at one of their properties for a bachelor party and it couldn't of been any cooler! Well, hopefully they'll add it in the next edition.

Just What The Best Man Ordered!
I am a skeptic when it comes to the usefulness of guide books, but this one is worth the investment. The book definitely saved me time and money, and it taught me how to throw a better party. Here are the 3 main reasons why I give it 5 big stars:

1. Well researched and organized. The author packs the book with information, facts and ideas that are valuable and practical. The book explains your options, from basic planning to often overlooked details -- check lists, budget guidelines, common scams, and even a brothel glossary -- it's all included. All important party questions -- why, how, who, what, when and how much -- are answered in precise terms.

2. Very well-rounded content. The Playboy title might lead you to think this book is all about strippers, but it actually gives ideas for tame as well as wild parties. It even explains how to balance out a variety of activities, to keep everyone happy and sustain the desired party vibe.

3. Funny and reads well. The author has a concise and humorous style. I think it works best as a reference, letting you find out what you need to know fast. But you could also read it straight through. Classic Playboy cartoons are mixed in with the text, making it entertaining to browse.

A fun book!!
A delightful book...not only for the obvious advice, but for the funny and entertaining stories. A "must have" for all best men.

It's not just about strippers.. .
I bought this book for my boyfriend who has to plan a bachelor party in the near future, only I couldn't resist thumbing through the pages first myself. This is a great book! It is not only useful, but also fun to read. The cartoons are truly witty. the author offers clever and unique options for not only all types of men, but also for all types of budgets. Reading this book makes bachelor planning an exciting task rather than a daunting one.

A great engagement gift for guys
I bought this for 2 of my male friends who are getting hitched, and both really liked it. I think I actually made them excited about getting married. Both guys weren't really going to have Bachelor parties until I gave them this. There were many ideas beyond the strip bar. And the wives-to-be liked it, too for the same reason. A great (and cheap) gift. ... Read more

Book Description

A Master Chef's Signature Book
Available in paperback for the first time in a decade, The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking, and American kitchens haven't been the same since. The presentation of quick, healthy, and enjoyable meals was a revelation, introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't spend all evening in the kitchen!"As a step-by-step guide to better cooking and delicious eating, this great cookbook allows all cooks to employ Pierre Franey's signature methods and create memorable meals in their own homes.
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Reviews (14)

Outstanding Results and So Easy
This is a great cookbook. The recipes are easy to make, don't require a lot of ingredients, and the results are outstanding. Many of the recipes use common ingredients, so I can look at the stuff in my refrigerator and flip through the book to find a recipe matching the ingredients. It's surprising how good the recipes are and the variety of flavors even though the instructions are so simple.

Admittedly, some of the recipes take longer than 60 minutes, but I've done enough cooking to know that many other cookbooks have recipes which take much longer for only ordinary results. This is a great book for people who want gourmet meals without spending a lot of time or money.

(In fact, I liked this book so much that I went and bought all of the 60 minute gourment cookbooks.)

Excellent, easy, fast & flawless
Really, you just can't go wrong. There are no 'vanity' recipes in here (you know the ones, with 87 ingredients and impossible-to-find spices), only simple and flawless dishes that have been proven over time to be winners. I first got this book on the recommendation of a professional chef, and was very suspicious that it would be completely beyond my meager abilities. I was pleased to discover that everything about this book is straightforward, and no matter what your cooking level is you CAN make EVERY SINGLE RECIPE even if you are a cooking novice. It's a little heavy on the cream in some recipes, so I recommend more for special occasions and weekends than every day cooking - although there are quite a few healthier recipes in there as well.

Favorite recipes? Chicken Scarpariello (took me all of 25 minutes, start to finish), Shell Steak in Vinager & Cream sauce (will impress big-time).

Lucked Out on My Very First Cookbook
The New York Times 60-Minute Gourmet by Pierre Franey was the first cookbook I ever bought for myself--literally. Now I own about 7 cookbooks or so, and this one is still by favorite.

Every dish I tried from the book was enjoyable, and in most cases absolutely delicious. And remember, before this book I knew NOTHING about cooking. (Well, I did know how to fry water.) The directions are easy to follow, and recipes for great tasting side dishes are included with each entree.

My guests usually raved about the dishes I prepared, including both main and side dishes. For some strange reason, as instructed in the recipes, I enjoy having to add a specific ingredient, wait a couple of minutes, add another one, etc. and etc. until every element of the dish is "just right." Kinda adds a bit of fun to the process.

Some of Franey's dishes can be calorie laden, however, which can be especially trying for Americans with large appetites. But just cut back a little on that portion of the meal (eating some fat, but not too much, will hold you a lot longer).

One of my favorites: His spaghetti dish with large shrimp and capers. My guests went bonkers over it!

Does it really take only 60 minutes to create one of Franey's meals? Well not me, as I tend to overthink the process, or just lose things behind the stove. But if you are an experienced, well-organized cook (or chef), a 60 minute preparation time for wonderful, interesting meals sounds totally right by me.

Wolfy

Fabulous flavor; easy for beginners
I have had this for 20+ years and I rank it my #1 favorite cookbook tied with Cook's Illustrated "Best Recipe". The recipes are truly simple, easy, fast, & delicious. And elegant.

These are not "low cal" recipes but are so packed with flavor that you could pair the main meat or seafood dishes which will probably include cream & butter, with low-cal, low-fat sides.

This is a very instructive book & is great for beginners, which I was when I first bought it. Basically each recipe calls for fresh, high-quality cut of fish/meat/poultry which is then cooked with several complementary herbs, spices, aromatic veges, & that's it.

I have found that this may not be the best everyday family type cookbook because the high quality may be expensive. But I think many of the recipes are transferable to other more available fish, etc.

You won't need another cookbook
Pierre will help you to prepare the juiciest chicken you'll ever taste. We substitute breasts for whole chicken recipes and they come out marvelous. His side dishes are basic, simple and delicous. My favorite recipe is parsleyed chicken. Enjoy. ... Read more

Book Description

Filled with ideas for making your Christmas beautiful and stress free, you'll find everything from folded-paper poinsettia trims, knitted scaves and hats, rubber-stamped vases, cinnamon stick wreaths and clever handmade cards to peppermint fudge, Christmas candy apples, star-studded chili, and the best banana bread ever. Full-size patterns and step-by-step how-to make this book perfect for every Christmas lover. ... Read more

Book Description

Former fashion designer Carolyne Roehm is renowned for combining a keen appreciation of beauty with practical know-how. Now, with this gorgeously illustrated guide, readers can go behind the scenes of her memorable parties, learn her entertaining secrets, and visit the glamorous homes where she has dazzled her prominent guests.

Imparting fresh ideas and inspiration for knockout events on any budget, At Home with Carolyne Roehm follows the calendar’s seasons to provide year-round suggestions for place settings, floral arrangements, and menus. Emphasizing creativity and natural elements, Carolyne Roehm’s tips are not exclusively geared toward elegant functions: Picnics, cozy fireside meals for two, afternoon teas, and formal dinner parties are treated with equal verve. Drawing on ingredients and imagery appropriate for spring, summer, winter, and fall and all the major holidays, this handsome collection yields a trove of simple but sophisticated recipes along with perfect tabletop and decorative accents to accompany them. Biscuit sandwiches of Mustard-Glazed and Smoked Cheddar; Shrimp and White Bean Salad; Zucchini and Watercress Soup; and Fudgy Rum Chocolate Cake are just a few of the delicious and easy-to-prepare dishes. For successful festive occasions that friends and family will remember for years, from a grand New Year’s Eve gala to a spring brunch with a floral theme, At Home with Carolyne Roehm is itself glorious cause for celebration. ... Read more

Reviews (19)

Visually Stunning
Once again,the statuesque Carolyne Roehm has dazzled us with a sumptuous collection of words and images creating a world in which we want to live now. Her touch is at once delicate and confidently bold in her use of color,groupings of furniture, objets and recipes.Her style is not at all derivative,but conveys vast knowledge of not only the art of living well, but how to really enjoy life. Regardless of the amount of money spent, these are ideas, not merely pretty pictures. Hopefully Carolyne will treat us to more of her world with additional peeks onto her lush life.

Lush Photography on Entertaining, Not on Interior Design
As a fan of Carolyne Roehm's A Passion for Flowers, I was anxious for the release of At Home with Carolyne Roehm. Given her instinctive sense of color, texture, and proportion in designing luxuriously elegant flower arrangements, I was hoping to see her talents applied to interior design in her latest book, At Home. I had expected to see favorite rooms in her houses with tips on decorating, but please be advised, "At Home" refers only to entertaining including menus, recipes, place settings and more flower arrangements. Although I was frustrated at having misinterpreted the title, the sheer loveliness of her ideas on seasonal dinners, afternoon teas and picnics did make up for some of my disappointment.

If you're interested in still life photography or design layout, you will enjoy the visual appeal of this book. Chapters are organized by season and subdivided into holidays and other events. Roehm creates poetic tableaux - for example, a springtime picnic photo shows a canoe laden with cushions, picnic basket, fruit and flowers. It's moored at the banks of a grassy island (yes, owned by Roehm) and leafy branches trail at the surface of the water.

I have tried a few of the recipes, which are for the most part, simple and tasty. But what makes Roehm's meals extraordinary are not the recipes, but her impressively extravagant collection of china, silverware and glassware. Although there is an appendix ("Details") on table setting design and care of china and linens, etc., this is not for someone who is looking for an extensive "how to" a la Martha Stewart. It probably wasn't meant to be.

I believe Roehm simply offers us artistic inspiration. This is her visual interpretation of a year's worth of entertaining. And while most of us don't have the extensive resources she has, we are still able to draw several ideas about presentation that will delight our own guests.

A page-turner feast for the eyes.
Page after page of lush photographs--flowers, table settings, rooms, vignettes. Roehm's color sense is superb. i.e.her use of brown with red, or sprouting spring green with violet. Although the settings are lavish, the ideas are inspiring and certainly adaptable to a lesser scale than her own. We can learn from these photographs.
The recipes are hearty, easily followed, and particularly appropriate for less formal dining and buffets. I would, however limit the overdose of mixed herbs in the shrimp and bean soup to one combined tablespoon). At the end of the book, in the Details appendix, are small inset photographs of table setting paraphernalia. This section could be very helpful as a reference guide to table setting know-how in general.
I found this book to be a culmination of Roehm's Four Seasons Notebooks, but it is still different enough,informative enough to warrant adding to your collection. At Home with Carolyne Roehm is one of my choices for this season's gift giving since it's all about the love and warmth of home and hearth. I cannot imagine a more beautiful book. At least until Roehm's next book is published.

Jaw Dropping Coffee Table Book
A treasure! Gorgeous photography on glossy paper; perfect gift or coffee table book. Easy recipes mixed with very do-able settings that create beauty in the extreme. Every page is special.

Visually stunning and an incredible resource
This book is absolutely amazing. Although I do not have all the resources as Ms. Roehm, the recipes are supurb, while the suggestions and ideas are easily adaptable to the smaller scale and your personal environment. If you are looking for a resource on interior design, think again...this is an entertaining guide. There are also lots of helpful hints regarding color usage and flower selection. This book is my new entertaining Bible! Step aside, Martha! ... Read more

Reviews (13)

Fabulous Book!!! Highly recommend it!
I bought the Disney FamilyFun Craft book and enjoyed it so Itried this one. It is EXTREMELY impressive!! I am known for throwinglavish, creative (casual) parties, and this book is a treasure!! If you have parties for children, it's a must-have. The Cinderella party is worth buying the book for itself, with ideas of a handsome duke delivering invitations to a ball, girls losing their slippers, and more! I thought this book was so great, that I came in to the computer just to recommend it in a review. It provides GREAT ideas for every aspect of the party, all inexpensively, and age-appropriate. It is a GREAT gift idea for moms with young children, but the ideas are very applicable to adult parties too. I will definitely do lots of these parties when my family gets together. Adults and children will enjoy these festive ideas. What a blast!

The "Bible" of all Party Books
I own lots of kids party books and this one is by far the best I have ever seen. It is full of great ideas not only for kids birthday parties, but also for family functions, making this a great book for all age groups. Full of colourful photos, I always end up referring back to this book while planning events, as the ideas are so fresh and creative and very manageable. This is definatley a book worth owning!

Love it!
I use this book for every birthday party I throw. I take their ideas and adapt them to fit my parties. So far all my parties have been a huge success and are often referred to as the parties you don't want to miss!

Creative!!
What a fun and original book!
The ideas are great and it was not at all what I expected by the title. There are really creative and original ideas for everyday celebration and fun. This book is really creative and you can branch off to your own ideas. You will use this book often so keep it close at hand! :)

A great book packed with wonderful party ideas!
When I first saw this book in a store, I was very impressed. The ideas are original and fun and the accompanying pictures really help spark the imagination. I am sure I will be using this book often. What I appreciated most was the "everyday" party themes, i.e. "rainy day." Every day is worthy of a celebration and this wonderful book will help. ... Read more

Reviews (3)

WARNING, THIS IS NOT A CHRISTMAS BOOK
I won this book last week during a Dirty Santa game at a Christmas party. Truth be told, I had to steal it away since it was the gift everyone kept taking from each other during the game, but luckily I had the last number. I just assumed it was a Christmas book that I could put on my coffee table during the holiday season for visiting friends and family to enjoy, but boy was I wrong. This book covers all the holidays from the first of the year to the last of the year with food menue ideas and even activities. It is also sure to add a laugh to that special celebration regardless if it's VALENTINE'S DAY, PASSOVER, LABOR DAY, MOTHER IN-LAWS DAY/HALLOWEEN (they're fall so close together in October that Ruby Ann suggest you celebrate them on the same day), TAX DAY, and too many more to mention. Sure she takes her humor to CHRISTMAS and HANUKKAH, but she also covers MARDI GRAS and SUPER BOWL SUNDAY as well. And even though I'm only half way through the book, I've decided that this will make the perfect gift. I can give this to all my friends who like country western since Ruby Ann shows us how to throw a party on Reba and Loretta Lynn's birthdays. And all my race car buddies will love the section on the DAYTONA 500 with recipes like Bobby Allison Artichoke Dip and Tony Stewart Cookies (with orange and white frosting). And what kind of a trailer park cookbook would it be without an entire section dedicated to ELVIS'S BIRTHDAY! Everybody loves Elvis, and everybody will love me after they open their gifts and find this wonderful read filled with tasty dishes under the wrapping. This book is 5 full stars for sure.

Laugh at ALL THE HOLIDAYS YEAR ROUND
This was my favorite birthday present. Not only did I laugh till I almost wet myself, but the food is wonderful. And the good thing about the book is that regardless of how the title makes it sound, this is not just a Christmas book, but rather a book that covers all the holidays. Even if you don't cook, you will still fall in love with Ruby Ann and all her friends at the High Chaparral Trailer Park. She really has a way of making you forget your troubles. I went out and bought her first book so now I am ready both at the same time, and I'm falling in love with all the people in her books. Where shes comes up with these stories, I'll never know. I hope that she continues to write, because with all the talk of war and such, this is what we need to escape the world we live in. Keep up the great work Ruby Ann Boxcar!

down home humor at it's best!
I have never laughed myself into a hunger stupor like I did with this book. I fell in love with it and ordered two for my friends as gifts also. It will wash away the blues of the holidays and bring a huge smile to your face, not to mention a few pounds to the waist! Ruby Ann is great- the book is as much a delight to read as are the recipes. Good home cooking and wonderful titles of each recipe to spice up your office potlucks. This one should be in everyone's kitchen library. ... Read more

Book Description

- Determine if catering is right for you - Develop contracts that work- Choose the right image and staff ... Read more

Book Description

"America's foremost master cake decorator presents step-by-step instructions for making forty-five spectacular holiday desserts and decorations.Colette Peters's extraordinary Christmas confections have adorned the White House and the Fifth Avenue display windows of Tiffany & Company. With Colette's Christmas, bakers at all levels can create at home Colette's magnificent holiday desserts and edible decorations. The recipes include: Christmas cookies-from easy and irresistible drop cookies shaped by hand into Christmas trees or wreaths to marionette cookies (with arms and legs that move!) and life-size stocking cookies to hang from the mantel a Swiss chalet gingerbread house, a chocolate pumpkin pie wreath, and a raspberry-and-lime no-bake Christmas cheesecake pine cones of chocolate and almond, a greenhouse made of piped icing, a mosaic candy tree, chocolate ornaments in a chocolate bowl-any of which would make a dramatic centerpiece for the holiday table and, of course, the beautiful and delicious cakes for which Colette is best knownfrom a single-layer Stained-Glass Poinsettia Cake to a stunning multitier Victorian Holiday Cake.

With full-color photographs, step-by-step instructions, easy-to-follow patterns, and helpful line drawings, the recipes in Colette's Christmas enable you to create Christmas magic in your own kitchen." ... Read more

Reviews (7)

WOW!!! This is an AWESOME book to add to your collection!!!
I'd definately give this book six stars if they had the option!!! The descriptions on each item are incredibly detailed making it so ANYONE can follow the directions and have it turn out as nice as the pictures. The book takes what looks INCREDIBLY complicated and makes it so even the novice could recreate it. Definately a must have in any Christmas or baker's collection!!

Christmas Feast
If you're a Christmas junkie like me you'll *love* this book. The author manages to make breathtaking edibles that capture the season and will have you trying them out regardless of the time of year. Truly inspirational!!

Sumptuous photographs, great ideas, clear directions
I treated myself to "Colette's Christmas" by baker extraordinaire Colette Peters while on vacation. It seemed a strange thing to read while at the beach, but I was absolutely captivated. What a fevered imagination Ms. Peters has! The showstoppingly gorgeous desserts and projects she shows within include a layer cake covered with fondant that has been pieced and quilted to resemble and antique quilt (and it surely does); a chocolate bowl filled to overflowing with spectacular chocolate spheres (the cover photograph); hinged, jointed cookies which really move and make splendid Christmas ornaments (all in human forms, like Santa, Raggedy Ann, and so on); gift boxes made entirely of decorated cookie dough; a shimmering "stained glass" cake; and a three-dimensional Christmas gazebo constructed around a towering decorated Christmas tree made of piped icing.

Even if the projects herein appear way too complicated or time-consuming for most people--as they do for me, I'll admit--Ms. Peters gives splendidly clear, concise directions in a conversational tone that make starting your own gingerbread house seem, somehow, not as daunting as it really should be.

Wonderful!
Each year I prepare the desserts for my husband's office Christmas party (over 400 guests). I always try to come up with one special "show stopper" and Colette's chocolate bowl and ornaments was it for last year! I'm certainly a beginner but, with a little practice and Ms. Peter's clear instructions, I was able to create pieces that were the talk of the night. Several people even asked to take one home to show their family. I can't wait until next Christmas when I can try something even more amazing!

Knocks 'em all out
Once again, Colette establishes herself as the numero uno in desserts and sugar craft. The items shown are very sophisticated and tasteful. The directions are succinct and not pretentious. She does everyone a favor by putting this out! Definitely one of my favorites. ... Read more

Book Description

250 recipes based on the theory that people want to cut their calories while still eating like a gourmet. Useful sections on equipment, technique, and presentation; each recipe is accompanied by a calorie count. ... Read more

Reviews (2)

this is good stuff
I love this cook book. It's simple and easy to follow. Bob explains why it's best to use certain ingredients that will make a difference in the overall flavor, like using sea salt or fresh herbs. I love the black olive spread, the eggplant spread and the caesar salad. But, I also learned some great simple techniques like using a good wooden bowl for making the caesar. I also liked the tips at the end of each recipe, for wine, music etc. This cook book has so much to offer, good food, lots of useful tips, great artwork, and it's so much fun to read.

Surreal Gourmet: good, quick recipes
Bob Blumer's Surreal Gourmet is one of the most-used cookbooks I have. Blumer's irreverent style is matched only by his recipes. Particularly good are the ceasar salad, steak au poivre, and herb butter, just to name a few. Bob's art is worth the price alone. ... Read more