The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World Review

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The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World ReviewThe best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.
This is not an unworthy book. It sort of reminds me of the old Palgrave's Golden Treasury of English Poetry, which collected works according to little rhyme or reason, except that the authors were English and wrote in English.
This book has three things going for it.
First is its size. With 825 recipes, someone looking for a recipe to accomplish a particular objective within the kosher rules, they have a good chance of finding one.
Second is the fact that all recipes have been published, but not all have been published in the pages of the New York Times. Some come from recently published books such as Marcus Samuelson's 'Aquavit'. This means that each one has been editorially reviewed by one or more of professional editorial eyes.
Third is the obvious love and care with which the editor(s) have assembled the material. The introductory essays by Mimi Sheraton and Joan Nathan are informative and endearing.
Unfortunately, all sense of cohesiveness stops on the first page of Appetizer recipes. There is no trace of any scholarship which would help sort out the recipes by whether the originating tradition was, for example Ashkanazy or Sephardic.
The Chapters dividing the recipes are:
Appetizers
Soups
Fish
Poultry
Meat
Vegetables
Grains, Legumes, and Pasta
Salads
Light Fare for Brunch and Lunch
Trimmings, Savory and Sweet
Breads, Rolls, Bagels, and Matzohs
Desserts
There is no sense in which Jewish traditional food forms a cuisine in the same sense that Morocco or Turkey or Iran have a distinctive cuisine. Jewish food is an overlay on the existing cuisine of the region.
This is a very worthy book if you have few cookbooks and are in need of a more diverse selection of kosher recipes. It is interesting that there is no statement in the book saying that the validity of the kosher nature of the recipes has not been certified by any rabbinical authority. And note that a kosher recipe can easily be made non-kosher by using non-kosher ingredients. A reasonable price for a lot of recipes. If you want a more measured look at Jewish Cooking, check out Claudia Roden's book on the subject and her book on Middle Eastern food.The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World Overview

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My Kitchen Review

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My Kitchen ReviewBased on the premise that buying food in season makers sense not only from aspect of the superior quality of food available but also on account of the relative price advantage, James Martin presents a collection of 100 recipes described as "the dishes (he) cooks when he's not in front of the camera". In accord with its aims the book is conveniently arranged by the four seasons, and each season is coded by colour, green for spring, blue for summer, brown for autumn, purple (for want of a better description?) for winter, so wherever you open the book you know from the colour of the headings which season you are in.
The recipes include starters, main course and desserts, and are generally based on just a few ingredients. I would not say simple ingredients, you may have to go looking for some of them, and I would question Mr Martin's claim that in terms of cost of the ingredients "we're talking pence, not pounds". But the recipes are imaginative and very varied. Just a few to whet the appetite: Sweetcorn soup with crab and basil cream; Grilled halibut with champ and lemon butter; Rabbit casserole with white wine and grapes; Spatchcock duck with spicy tamarind glaze; Honey glazed quail with beetroot, apple and hazelnut salad; Pistachio coffee cake; Poached cherries with almond glaze. There are also recipes for grouse, sardines, scallops and squid, artichokes, rhubarb, pigeon, pheasant, venison, pumpkin, mango and much more. The book concludes with a brief section on Stocks, sauces and dressings; a list of suppliers, many of which have websites; and a comprehensive index.
There are the usual mouthwatering photographs accompanying many of the recipes. However a few photographs showing some of the techniques might have been more useful, such as how to spatchcock (a method that can be used to prepare any bird by removing the bigger bones), the instructions a fairly clear, but one or two pictures would make it so much easier.
James Martin's My Kitchen provides a sensible and realistic approach to food and at the same time is imaginative and creative.My Kitchen OverviewAs the face of British food, James Martin knows how to cook for an audience. But what happens when the cameras are turned off and it's time to feed himself and his friends? Here James shares the recipes that see him through the year, with plenty of easy and irresistible ideas for fantastic food, even when there's no occasion. James firmly believes that fresh, local ingredients are always the best, and he often uses his own home-grown fruit and veggies in his everyday cooking. His recipes are organized by the season, so that whether your produce hails from the garden, the greengrocer or the supermarket, you'll never be short of ways to celebrate delicious seasonal food. A vocal supporter of traditional British grub, James also includes ideas for using different cuts of meat, harking back to an era of "waste not, want not." Determined to prove that game, such as grouse, rabbit, and venison, is not only affordable but also very delicious, he finds versatile ways to turn these meats into mouth-watering dishes that everyone will love. Discover over 100 no-nonsense recipes from James's personal repertoire, all explained in his straightforward and easy-to-follow manner. Accompanied by beautiful food photography and seasonal reportage images which offer a view of James's own house and garden, this is a book which cannot fail to inspire healthy, hearty home-cooked food.

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1,000 Jewish Recipes (1,000 Recipes) Review

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1,000 Jewish Recipes (1,000 Recipes) ReviewWinner of the National Jewish Book Award 2000 (awarded March 2001). Ms Levy is a syndicated columnist with the LA Times and an experienced cookbook author. Her book contains new and classic Jewish recipes for life and nearly every holiday and Shabbat. It also includes 23 sample menus. Each recipe is tagged with either a (P)areve, (M)eat, or (D)airy tag. Chapters include those for Passover, Shavuot, the High Holidays, Sukkot, Hanukkah, Purim, Shabbat, and Appetizers, Salads, Soups, Dairy Specialties, Fish, Poultry, Meats, Vegetarian and Pareve Main Courses, Veg. Side Dishes, Noodle and Pasta dishes, Rice and Grain dishes, Breads, Desserts, and a section of basics, including flavorings, sauces, and 10 different types of stocks. Recipes among the 1,000 that I found most interesting including Persian Pear and Banana Haroset for Pesach; Farefl Stuffing with leeks and Carrots; Passover Turkey Schnitzel (incorrectly tagged as Pareve; it is meat); Onion Matza Brei; Spinach and Cottage Cheese Noodle Kugel; Macaroni and Cheese Kugel; Beet Salad with Apples and OJ; Gefilte Fish; Sea Bass with Saffron and Tomato Sauce; Turkey Tzimmes with Sweet Potatoes; Adi Levy's Kibbutz Honey Chicken (you partially roast it, then glaze it with soy and honey); a Meingue Topping; Sephardic Spinach Cakes; Queen Esther's Salad (lettuce, nuts and seeds to eat in the palace); Haman's Fingers; Alsatian Jewish Sauerkraut with Meat; Alsatian Kugelhopf cake; Mock Chopped Liver (one with cashews, one with lentils); Spicy Moroccan Fish Stew; Chicken with Olives; a Friday night Chicken with Cumin Tumeric and Pepper; two dafinas and eight cholents; Miami Style Sweet Potato Puree; at least six chopped liver recipes, 7 hummus, 7 knish, 6 matzo ball (one which is matzo and cholesterol free), 13 challah, 8 bagel, 4 pita, one dozen blintzes, and 5 potato salad recipes; and one for Egyptian Jewish Okra Salad. Now you can see why it won the award.1,000 Jewish Recipes (1,000 Recipes) OverviewA celebration of Jewish kosher cooking and tradition, this expert cookbook offers all the recipes and information any cook needs to celebrate Passover, Rosh Hashanah, and many other Jewish holidays. 1,000 Jewish Recipes includes:* Instructions for maintaining a kosher kitchen* Information on the delicious culinary heritage of Jewish cultures* Tempting and easy-to-follow recipes such as Three-Cheese Knishes and Old-Fashioned Roast Chicken.

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Extra Virgin: Cooking with Olive Oil Review

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Extra Virgin: Cooking with Olive Oil ReviewGreat book, I loved it. Great illustrations. Great simple recipes that work, for example Tapenade and Grilled Scallops on skewers. A must have cookbook for any one who loves to cook and loves to use to good extra-virgin olive oil. The cookbook also has a very good introduction to extra-virgin olive oil and how it is made.Extra Virgin: Cooking with Olive Oil OverviewExtra virgin is the best olive oil - the cream of the crop.It's the most delicious, the most versatile, and the right oil to choose for your health.In Extra Virgin Clare Ferguson takes you on a culinary journey using this most inpsiring ingredient - to discover its history, how it is made, how the trees are grown, how the fruit is harvested and pressed.There are double-page feature spreads on the great olive-oil-producing regions of the world from Northern and Southern Italy, Greece, and Spain to the newer estates in California, Australia, and New Zealand.For each region Clare helps you to understand the unique flavor and character of its oil.Above all, Extra Virgin shows you how to cook with this healthful and delicious oil.There are over 60 simple-to-prepare recipes that include Spicy Chile Clam Chowder, Provencal Roast Chicken, Catalan Spinach with Pine Nuts, and sweet treats such as Greek Honey Cake and Orange Polenta Cake, all photographed by Peter Cassidy.

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The Vegetarian Option Review

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The Vegetarian Option ReviewPerhaps one of the more appealing aspects of The Vegetarian option is the relative simplicity of the dishes, simple in that each recipe is based on just one or two main ingredients, yet the resulting dish, far from begin simple, is often quite sophisticated.
The range of recipes include those built around one or two vegetables; pasta dishes; dishes based on pulses and grains, rice or eggs; and include soups and consommé plus a few fruit dishes. They include a few familiar dishes such as macaroni cheese with tomatoes, cauliflower cheese, to more unusual combinations such as onion and blood orange salad and a vegetarian version of the more exotic Oriental fried turnip paste. There are many imaginative recipes here, with some the basic ingredients are clearly recognisable in the finished dish, in others they are turned into something entirely new.
The book is well laid out, the recipes clear and easy to follow, and each is accompanied by a few personal comments from the author. Each section opens with an brief introduction, which might include an appealing anecdote; I especially liked the account of the small boy horrified that the haricots had been neither 'topped' nor 'tailed'. There are plenty of enticing full colour photographs of the resultant dishes, along with some arty little black and white photographs. The bo0k includes a comprehensive index.
This is not a comprehensive, cover-all eventualities book on vegetarian cookery, but an imaginative and creative collection of honest recipes which do not try to be anything other than the sum of their ingredients.The Vegetarian Option OverviewNot so long ago, vegetarian choices were an afterthought on restaurant menus or were relegated to side dishes at home. But times-and eating habits-have changed, and vegetarianism is being touted not just for health reasons but for environmental ones, too Using fresh produce and combining seasonal ingredients have always been key to Simon Hopkinson's cooking. Now, in The Vegetarian Option, the celebrated British chef focuses entirely on mouthwatering dishes without meat or fish. By pairing ingredients that naturally go together-eggplants with red peppers, tomatoes with olives, and peaches with plums, for example-he brings out the fullest flavor in foods. Vegetables take center stage in the book's 125 original recipes, but there are also plenty of creative ideas for fruit, herbs, pasta, rice, legumes, eggs, dairy, and even cocktails. The Vegetarian Option is not written exclusively for vegetarians, but as a source of inspiration for all food lovers.

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Vegetable Love Review

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Vegetable Love ReviewWinner of the Julia Child Cookbook Award and columnist for Gourmet, Family Circle, and Vogue magazines, Barbara Kafka is a passionate chef who has always conveyed her enthusiasm in her writing. This book is no exception. Collaborating here with chef Christopher Styler, a writer and producer of PBS cooking shows, she has now produced the definitive guide to vegetables from all over the world, and she has done so with such style and panache that people will be reading this cookbook and enjoying its recipes for generations.
It is, first of all, a beautifully organized cookbook. Instead of simply presenting the vegetables in sterile, alphabetical order, Kafka (with Styler) has organized them according to the area of the world in which they originated, arranging them alphabetically within sections--Vegetables of the New World; of the Mediterranean Basin, Europe, and the Arab World; of Asia and Africa; and (for onions, scallions, herbs, and vegetables used everywhere) as Citizens of the World. This gives a refreshing unity to the sections based on the fact that the vegetables within each section are related to each other culturally and often blend naturally in recipes. As she introduces each vegetable within these sections, she discusses their histories, and since she is also a gardener, as well as a chef, often gives suggestions for planting and growing.
Fascinating and unique recipes teach home chefs to think outside the box, expanding the thinking of even experienced cooks by suggesting new ways of preparing or of combining ingredients. Eleven pages of recipes using artichokes, thirteen for beets, and twenty for tomatoes, for example, show the depth with which each vegetable is treated, and the creativity of the recipes is reflected in the Ruby Chard Tart, Beet and Apple Strudel, Carrot Sorbet, and Parsnip Flan with Smoked Salmon.
A 150-page Cook's Guide, with green-edged pages for quick reference, presents all vegetables alphabetically, allowing the authors an opportunity to give additional basic, practical information for each vegetable--buying and storing, washing/ways of cutting, yields and equivalents, methods of preparation, possible substitutes, distinctions within each vegetable group, and anecdotes. The entries on beans and peppers are particularly helpful.
Written with humor and filled with friendly advice, this is a book for everyone, not just the gourmet chef. The suggestions are practical, and the writing is fun to read. Best of all, Kafka TRIES to connect with her reader--she doesn't just refer to an ingredient from the Cook's Guide--she provides the exact page number. Her beautifully organized, 35-page Index coordinates the various sections so you can look up recipes by ingredient. (If you have fish on hand and want to know something interesting you can do with it, there are ten vegetable sauces listed, and if you have tons of zucchini, there are thirteen recipes, from pickles to custard.) Released in time for the winter holidays, 2005, this is a landmark cookbook which will keep its readers enthralled. Mary Whipple
Vegetable Love Overview

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Margaritas, Mojitos & More Review

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Margaritas, Mojitos & More ReviewBook is well laid out with attractive pictures and easy to follow directions of drinks you might actually make. So if you're looking for inspiration or ideas for you next party or night of cocktails you could always do worse. Overall we like the book and have enjoyed several of the drinks out of it.Margaritas, Mojitos & More OverviewBlended, shaken, stirred, sweet, tangy, or citrusy—this summertime collection of cocktails will have everybody'ssenses singing. Entertaining expert Jessica Strand puts a new spin on classic concoctions by mixing and matching garnishes and adornments, and using flavored vodkas and unique ingredients to create modern fusion drinks. Here's the best part: The drinks are easy to make and absolutely delicious, not to mention gorgeous in a glass. Passionfruit Margaritas, Blackberry Mojitos, Asian Pear Martinis, and artfully styled daiquiris all make for something new and cool to bring to the party. Summer might not last forever, but the good times can go on and on with Margaritas, Mojitos & More.

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Culinaria Russia: Ukraine Georgia Armenia Review

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Culinaria Russia: Ukraine Georgia Armenia ReviewI'm from Russia and I was struggling with finding a book in English with proper Russian recipies, until I got Culinaria. The book is great, the recipies are real ones (not adapted), the book has a lot of colourful photos.
Another advantage of the book is that it also has georgian, armenian, azerbaijan and ukrainian recipies - these cuisines are very popular in Russia nd I'm glad that now I have their recipies as well.
Culinaria Russia: Ukraine Georgia Armenia OverviewThis new volume of Culinaria explores the extraordinary breadth of this fascinating cuisine of many cultures in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.

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Good Old-Fashioned Jams, Preserves and Chutneys Review

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Good Old-Fashioned Jams, Preserves and Chutneys ReviewA well organised, comprehensive coverage of the topic, thankfully without any American bias, so the units of measurement actually mean something. Clear, informative and attractive.
Unfortunately, I received (and was charged for) two copies when I wanted only one. This has happened before, which suggests either that the Amazon shopping cart / checkout process is cumbersome and deficient, or I am an internet luddite.Good Old-Fashioned Jams, Preserves and Chutneys OverviewThere are few things more satisfying than opening yourpantry to reveal jars of glistening jams and jellies. Whether you are an experienced cook, or rarely approach the stove, making preserves, jams, and chutneys is not difficult and the results are so much better than anything you can buy. Traditional favorites are included, from Piccalilli and Lemon Curd to old-fashioned Quince Jelly, Traditional Mincemeat, Sloe Gin, and Fresh Lemonade. There are also twists on delicious classics such as Mango Chutney, Runner Bean Pickle and Red Onion Marmalade, Blackberry and Apple Jam, and Black Cherry Conserve. These simple, homemade recipes use fresh ingredients and offerhelpful variations, showing how to incorporate seasonal ingredients. There are tips and techniques throughout on equipment needed, choosing ingredients, and basic methods for making jams, jellies, and chutneys. Each recipe is accompanied by a fascinating introduction to how the recipes have been enjoyed over the centuries.

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The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens Review

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The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens ReviewThis is a book for people who love to eat - cooking is not really necessary for its enjoyment! Ms. Kasper is a wonderful writer who paints with words as beautifully as she cooks. Recipes are forthright - simple ingredients simply prepared. (For those who want a more complicated cuisine I'd recommend her first book ("The Splendid Table"). Here she tells tales and recites the folklore of the Italian countryside; she explains the heartland of the country and and the heart(s) of it's people. Since we can't all travel with Ms. Kasper as she makes her rounds, this is as close to heaven as we can get without a plane ticket! FIVE STARS!The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens Overview

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Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Review

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Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat ReviewWhen my roommate decided to buy a side of grass-fed beef from a co-worker 10 years ago, she came home with a single sheet of paper in her hand.
"What is it?" I asked, holding the sparsely typed page gingerly, noting where we were to indicate our preference for steaks or roasts or ground beef.
"The farmer says it's a cut sheet." she shrugged, "I guess we fill it out." She pulled down the old Joy of Cooking from above the fridge, saying, "This book has some diagrams in it, maybe it will help."
We struggled with the cut sheet for a few hours before coming to any decisions. We also bought a second-hand freezer as well, because we thought it might be a good idea to have some extra room for all of that beef. It was a very good idea. We didn't know what we were doing, but after tasting the quality of the grass-fed meat, we were hooked.
Ten years of buying sides and shares of beef and lamb, CSA shares of pork and whole chickens, turkeys, geese and ducks have passed since then. I'm married now, with a growing family to feed, a second freezer and yet I still struggle with filling out a cut sheet.
Thrilled I am, indeed, to find Deborah Krasner's recent book, "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat". In this book, what was perennially intimidating has been laid out for me, in one book, clearly and with lots of diagrams - just the way I like it.
Ms. Krasner has organized her book into sections dealing with each animal, how to source them, what cuts come from which primal, how to ask for what you want, and how to cook the cuts you get to the best advantage. Diagrams, color photos and clear instructions lead each chapter, even before the recipes begin.
The recipes I tried were delicious. My husband said of the Sirloin Steak with Red Wine, "This tastes like something you'd get in a restaurant!" What home cook doesn't secretly want to hear that! For lamb, I loved the Merguez Sausages, saving half the recipe for the freezer to put into a cassoulet later. Black Bean Soup with Smoked Hocks and Sherry introduced me to this wonderful cut. As a result, I'll always have some on hand in my freezer.
From the Poultry section, our favorite has become the Roasted Cardamom, Oregano and Garlic Chicken Thighs. So aromatic, I think there is nothing more lovely than the smell of this chicken floating through the house.
For those who do not eat meat, Ms. Krasner has also included a large section on eggs and other side dishes, among which the Vermont Cheddar Souffle and the Clementine, Fennel and Olive Salad are standouts.
Even beyond the increasingly important issues of grass-fed vs. commercial meat: nutritional, environmental, good animal-husbandry, etc., the book reminds those among us who eat meat to look with honesty and clarity at where our meat comes from. She gives us the tools to access this world without too much stress. I know this for sure, thanks to "Good Meat", I'll never be anxious about filling out a cut sheet again.Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat OverviewGood Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements—and the terms "grass fed" and "free range" commonly seen on menus and in grocery stores—people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well.
With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement. Praise for Good Meat:"Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat belongs on the shelf of every carnivore out there. If you eat meat and if you raise animals for meat or if you have ever considered eating meat or eggs, you need a copy of Deborah Krasner's work of art. The thoughtful essays, equipment and seasonings chapters alone are worth the price of admission, but the anatomy lessons, cutting instructions and more than 200 recipes make the book a rare bargain indeed." -Grit.com

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Brown Sugar: Soul Food Desserts from Family and Friends Review

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Brown Sugar: Soul Food Desserts from Family and Friends ReviewThis book is fantastic! I truly enjoyed the stories leading into each recipe. It made me feel as if it let me into a warm and personal side of Joyce White's life. This made reading these recipes interesting and fun.
I've always had a problem with picking out fresh fruit. However, Brown Sugar takes the guesswork out of it. I was so enlighten with the details on how to select the freshest fruits. With the knowledge I've gained, I ventured into preparing a scrumptious dessert for friends. My choice was the "Fresh Berry Compote". It was a hit and the instructions were so easy to follow.
Brown Sugar is a wonderful soul food dessert book that I really enjoyed.Brown Sugar: Soul Food Desserts from Family and Friends Overview

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The Herbfarm Cookbook Review

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The Herbfarm Cookbook ReviewSo when I moved into my new house, I started an herb garden thinking it would be cool to incorporate them into my meals. When they all finally matured, I was so happy, but didn't know what to do with them, so I set out looking for a cookbook that centered around herbs.
This was the best I found, and after trying out a few, it has very, very well written recipies. Everyone I tried came out perfect, and tasted scrumptious! Honestly. The recipies have are as descriptive as the rest of the book. "The mixture will be satiny & sticky and have a consistancy between soft dough & thick batter."
Additionally, there is detailed explinations on how to start, care for, cook, store, dry, and love your herbs. Albiet a tad pricy, definately worth every penny in it's depth, honesty, detail, and quality.The Herbfarm Cookbook Overview

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Gingerbread Review

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Gingerbread ReviewI picked this book up on a whim at the bookstore and am quite glad I did. It goes far beyond the well-known gingerbead cake and gingerbread men with many other ginger-y delights. I have a lot of cookbooks so a determining factor in my purchase was that I hadn't seen the vast majority of these tempting recipes anywhere else.
Be warned that the average person is not likely to have all the ingredients at hand. I consider myself a baker but do not stock whole wheat flour, rice flour or almond flour, nor do I have Chinese five-spice powder, orange flower water, maple extract, candied citron or quince jelly. Make sure you read the recipe far enough in advance to allow time for a trip to the grocery store (and possibly a specialty cooking store such as Sur La Table).
After a brief introduction, the author provides an overview of necessary equipment and recommended ingredients. Most cooks are likely to have all the necessary equipment: stand mixer, baking pans, baking sheets, wire cooling racks and parchment paper or silicone liners. Interesting facts about the history of gingerbread are scattered throughout the book.
The first chapter is on cakes and incudes recipes for Grandmom Lindner's Favorite Gingerbread Cake, Gingerbread Pound Cake, Pumpkin-Gingerbread Cake, Apple Butter-Gingerbread Cake, Spiced Pear Upside-Down Gingerbread Cake, Gingerbread Rum Cake, Ginger Syrup-Soaked Gingerbread Cake, Marbled Gingerbread-Almond Loaf Cake, Robert's Celebration Gingerbread Cake, Carol Lee's Jeweled Gingerbread Fruitcake, Rich Chocolate Gingerbread Cake, and Eliza Leslie's Lafayette Gingerbread.
The next chapter focuses on Cookies and includes recipes for Old-Time Gingersnaps, Five-Spice Gingersnaps, Pressed Spicy Gingerbread Cookies, Moravian Ginger Thins, Cutout Gingerbread Cookies, Golden Gingerbread Cutout Cookies, Shimmering Gingerbread Maple Leaves, Chocolate-Ginger Crinkle Cookies, Giant Chewy Ginger Cookies, Logan's Favorite Soft Molasses Cookies, Gingerbread Shortbread Cookies, Twice-Gingered Shortbread, Gingerbread Madeleines, Braune Lebkuchen, Pfeffernusse, Soft Gingerbread Biscotti, Alexis's "Oh, Wow" Gingerbread Blondies, and Kate's Gingerbread Brownies.
The next chapter is Desserts and seems to include treats that didn't fit in the previous two chapters. Recipes include Burgundian Bread & Butter Pudding, Gingerbread Bread Pudding, Sticky Toffee Gingerbread Pudding, Gingerbread-Maple Moon Pies, Gingerbread-Pumpkin Ice Cream Sandwiches, Gingerbread Blackberry Trifle, Chris's Pumpkin-Gingerbread Torte, and Gingerbread Buche de Noel.
The fourth chapter is entitled, "Ice Cream and Confections" and includes recipes for Gingerbread Ice Cream, Caramel-Ginger Cookie-Chocolate Chun Ice Cream, Pain d-Epices Ice Cream, Pumpkin-Gingersnap Ice Cream, Gingerbread-Hazelnut Rum Balls, Gingerbread Butter Drops, Panforte Margherita, Burgundian Spiced Caramels, and Spiced Christmas Toffee.
The next chapter is one of the reasons I purchased the book and is on Gingerbread for Breakfast. Recipes include Gingerbread Pancakes, Gingerbread-Pumpkin Waffles, Gingerbread Doughnuts, Pain d'Epices, Pain d'Epices French Toast, and Gingerbread-Cranberry Scones.
The sixth chapter is on Gingerbread Houses and is brief. There are books dedicated solely to gingerbread houses (How to Build a Gingerbread House: A Step-by-Step Guide to Sweet Results, Gingerbread Houses, and The Gingerbread Architect: Recipes and Blueprints for Twelve Classic American Homes among others) so I was glad the author didn't try to cover all the possibilities. She provides a recipe for four pounds of Gingerbread House Dough and then provides instructions and templates for a gingerbread church and a gingerbread house (specifically Betsy Ross' house in Philadelphia).
The final chapter is on Basics & Accompaniments and includes recipes for Whipped Cream, Creme Anglaise, Vanilla Ice Cream, Dede's Italian Buttercream, Royal Icing, Dark Chocolate Glaze and Candied Orange Peel. Recipes for other accompanients are featured with main recipes and include Apple Butter, Molasses-Maple Marshmallows, Chestnut and Chocolate Buttercreams, and Bittersweet Chocolate Ganache.
While beginners can hopefully successfully tackle many of the recipes, there are several more complicated recipes that may cause even intermediate bakers some anxiety. For example, Robert's Celebration Gingerbread Cake requires three layers of cake, two meringue rounds, and praline buttercream. Carol Lee's Jeweled Gingerbread Fruitcake is covered in rolled marzipan and then rolled fondant. You have to make your own Molasses-Maple Marshmallows for the Gingerbread-Maple Moon Pies.
I would have liked more photos of the finished products. Of the 56 main recipes (not including accompanients such as icing and glaze), only 23 are pictured. There is not even a picture of the church gingerbread house. I find it very helpful to know what the finished product is supposed to look like (especially when the decoration is important, as it is in a gingerbread house).
This book would be a thoughtful hostess gift in the fall and winter, perhaps accompanied by gingerbread cookies or another treat from the book. A cookie cutter for a gingerbread man could be a finishing touch for a thoughtful gift.Gingerbread OverviewWho says gingerbread is just for the holidays? This unique cookbook shows how gingerbread can be enjoyed for breakfast or dessert year-round. Reflecting the wisdom and creativity of a professional pastry chef and dedicated homecook, Gingerbread collects 60 traditional and modern recipes. Start with simple, yummy treats like Gingerbread Rum Cake and Sticky Toffee Gingerbread, then graduate to building your own gingerbread house for the holidays. Any way you slice it, these gingery goodies are sure to be a hit on any day of the year!

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The Mafia Cookbook: Revised and Expanded Review

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The Mafia Cookbook: Revised and Expanded ReviewThis book was written from the heart,and as every Italian knows, the way to the heart is through the stomach. Mr.Ianuzzi combination of true-life exploits and culinary mastery produce a cultural expose' that helps define a way of life that few of us will ever experience. WHAT-EVER ! The "CAPONARA" is to die for and the Marinara Sauce should be illegal! In other words, this book is a must for every kitchen! A compliment cookbook to Joe Dogg"s is Dom Deluiese's: "Eat this , it'll make you feel better"The Mafia Cookbook: Revised and Expanded OverviewIn The Mafia Cookbook, Joe Dogs took the quintessential Mob formula -- murder, betrayal, food -- and turned it into a bestseller, not surprisingly, since Joe Dogs's mixture of authentic Italian recipes and colorful Mafia anecdotes is as much fun to read as it is to cook from. Now The Mafia Cookbook is reprinted with Cooking on the Lam -- adding thirty-seven original new recipes and a thrilling account of Dogs's recent years since he testified against the Mob in five major trials, all told in his authentic, inimitable tough-guy style. The new recipes are simple, quick, and completely foolproof, including such classic dishes as Shrimp Scampi, Tomato Sauce (the Mob mainstay), Chicken Cordon Bleu, Veal Piccata, Marinated Asparagus Wrapped with Prosciutto, Baked Stuffed Clams, Veal Chops Milanese, Sicilian (what else?) Caponata, Gambino-style Fried Chicken, Lobster Thermidor (for when you want to celebrate that big score), and desserts rich enough to melt a loan shark's heart. Readers can follow these recipes and learn to cook Italian anytime, anywhere, even on the lam, even in places where Italian groceries may be hard or impossible to find. Tested by Mob heavy hitters as well as FBI agents and U.S. marshals, these recipes are simple to follow, full of timesaving shortcuts, and liberally seasoned with Joe Dogs's stories of life inside -- and outside -- the Mob. This is the perfect cookbook for anyone who wants to make the kind of food that Tony Soprano only dreams about.

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The 1997 Joy of Cooking Review

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The 1997 Joy of Cooking ReviewI was saddened when I first read the new edition of Joy. The original character of the book, the reasons you ran to the shelf to pick it up, have been brutally edited out of this edition. This was the book that told you how to roast a turkey, make candy or cook preserves. I remember when I was young and I'd picked a huge batch of strawberries, I immediately got out my mother's dog eared copy and made strawberry preserves which were delicious. You can imagine my consternation when I was browsing through my "fancy" new edition, looking for that old recipe for preserves. IT WAS GONE. In it's place were recipes for Pad Thai and Pho. I love Asian food. I have several Thai, Vietnamese, and Indonesian cookbooks which introduce me properly to those cuisines by discussing their ingredients and the character of the food in detail. Exotic cuisines are not the reason I bought Joy. I bought Joy because I want the basics of cooking at my fintertips and I'm afraid some of those basics are gone. My recommendation: the 20 year old edition is still available. Buy that instead.The 1997 Joy of Cooking Overview

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Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook Review

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Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook ReviewThough I have only made 3 recipes as of this writing - the mushroom omelette, the steak with a red-wine shallot sauce and the veal medallions with tomato sauce where I substituted boneless chicken breast for the veal - I wanted to write because all have been absolutely spectacular, not at all "pedestrian". The omelette, while more labor intensive than a simple omelette, was well worth the extra time and effort. The tomato sauce is delicious, and the butter used to baste the veal, or in my case, the chicken, truly transforms the dish into something special - especially if you use French butter. I agree that there is nothing exactly new about a red-wine shallot sauce - but the slow cooking in the oven is different and coaxes more sweetness out of the shallots. The final reduction and butter enrichment results in a fondu or confit which is more intensely flavored and less aggressive than, for instance, Daniel Boulud's.Ducasse Made Simple by Sophie: 100 Recipes from the Master Chef Simplified for the Home Cook OverviewIn this sumptuous book, Sophie Dudemaine-one of the bestselling cookbook authors in France-has selected and simplified 100 recipes from Alain Ducasse's encyclopedic Grand Livre de Cuisine. While retaining the spirit of Ducasse's recipes, Dudemaine has made the world-renowned chef's cuisine accessible to every home cook. In addition, Linda Dannenberg, the author of more than 20 books on French cooking and culture (as well as Stewart, Tabori and Chang's Perfect Vinaigrettes), has tested and adapted the recipes for an American audience.
The book includes a wide range of starters such as pumpkin velouté soup and scallop salad; entrées such as salmon with morels, scampi carpaccio, spicy lamb loin, and duck à l'orange; side dishes such as pesto pasta and risotto with zucchini and parmesan; and desserts such as apricot tarts, macaroons with mascarpone, and caramel ice cream, among many other delights. Recipes range from classic French dishes (foie gras, chicken fricassée, and crêpes Suzette) to international favorites (lobster Newburg and veal saltimbocca).
Whether preparing meals for family, friends, or entertaining, home cooks of every ability will enjoy creating their own cuisine à la Ducasse.

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The All-American Cookie Book Review

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The All-American Cookie Book ReviewIf you only own one cookie book in your life, make it this one. I know Maida Heater and Nick Malgieri and others have great books out there, but this book presents so many delicious cookies made with accessible ingredients (mostly) and each cookie has been just delicious. My favorite is the Chocolate Malt Cookie with Chocolate Malt Cream Cheese filling. Boy! It's worth searching out malt powder (the only ingredient that may be hard to find.) The Cranberry Ribbon Cookies are really tasty (though I changed the cherry preserves to orange marmalade).
The directions are well-written and I appreciated the advice on how to freeze the cookies and how long the cookies will stay fresh. When you're cooking for a party or a holiday, it's good to have that information. I also liked to see all the photos. You know what the end product is supposed to look like. That kind of help is also appreciated.
I think you will get a lot of enjoyment out of making and eating the cookies in Ms. Baggett's book. Buying this book is not a risk. It's the surest bet out there.The All-American Cookie Book Overview

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Sweet Maria's Big Baking Bible Review

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Sweet Maria's Big Baking Bible ReviewThe definition of true Italian-American Baking. If a person is looking for the perfect recipe book for baking, look no further. This book contains all of the necessities for the typical Italian cookie tray. Recipes are easy to follow and it is a must have in any baking household.Sweet Maria's Big Baking Bible Overview

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The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients Review

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The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients ReviewAfter reading Michael Pollan I decided to try and turn away from processed foods and this book has come to my rescue. I cannot say enough good about this book! I have tried dozens of recipes and have yet to be really disappointed (although I now know yogurt-based soups aren't my thing). I would especially recommend the Moroccan Lamb Stew and the New Mexican Green Chili, which are my two favorite recipes.
There are literally hundreds of recipes from well known staples like apple pies and pork chops to more exciting elaborate international dishes. None of them seem to require any sort of special cooking skills beyond the basics. I truly belief anyone could pick up this book and use it.
Furthermore, beyond the tasty recipes this book is an invaluable source of information: what foods are in season when, how to make you're own cheese, how to can foods, how to clean a fish-- it's a veritable treasure trove of all kind of kitchen knowledge, which is fascinating reading even if you don't ever plan on using in it. The introductory material also includes a run down of the types of equipment you'll need, the pros and cons of various choices (e.g. cast iron skillets over telfon), what types of fats and oils work best where, the legal definitions of various label terms (whole wheat, organic) etc.
This cookbook is not a preachy tome about lifestyle choices with tasteless recipes. Even if you're not into making that kind of lifestyle switch, you will find tons of tasty healthful choices. This book has practically become my Bible, a Joy of Cooking for my generation.
As my own personally testimony, having switched from a diet of mixed whole foods and processed foods (and more diet soda than one person should ever drink) to a nearly exclusive whole foods diet, I feel great. I have more energy and feel more alive and present in my own life. I would definitely recommend it.The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients OverviewFarmer's markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks. Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here's all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You'll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety. Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more. A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.

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