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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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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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 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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Jamie's Italy Review

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Jamie's Italy ReviewAs someone who has been a Jamie Oliver fan since Day 1, it has been delightful to watch him grow up and mature over the years. I own all of his cookbooks, and a few of his cooking DVDs. Wish all of them were available here in the US. This book is just wonderful. The photographs are fantastic. The stories that accompany the recipes are so friendly and inviting that you feel you're standing there talking with everyone. This is the kind of cookbook you pass down to your kids. It's a treasure in every respect.
Speaking of recipes, he really has traveled all over Italy, to every nook and cranny, to find delightful, fresh and unique recipes that you haven't seen before in other 'Italian' cookbooks. He covers: Antipasti, street food, pizza, soups, pastas, risotto, salads, main courses, fish, meat, side dishes, and deserts. The book is a staggering 307 pages, and it's just full of Italian food. Everything from mixed, roasted vegetables to roasted sole three ways, to sausages with green lentils, to lamb kabobs, fried zucchini, fig tart, and so many recipes your head will swim and your senses will go on overload.
With this extraordinary book, Jamie Oliver shows the world why he has such staying power in the 'food biz' and why millions of people world-wide adore him. I'm old enough to be his mum (my daughter is a year older than he is), but I've got a real soft spot for the lad. He has paid his dues, worked very, very hard, hasn't let fame change who he is. This Italian cookbook is a joy in every way. What a wonderful holiday gift this would be for anyone you love.
Thank you, Jamie! It's a beautiful book.Jamie's Italy Overview

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Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Review

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Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Review`Artisanal Cooking' by noted New York restaurateur and cheese shop entrepreneur, Terrance Brennan, assisted with noted cookbook assistant writer, Andrew Friedman brings, with its title, a promise of great things. The first impressions which comes to mind are Tom Colicchio's great book, `How to Think Like a Chef', the Jean-George Vongerichten / Mark Bittman's collaboration, `Simple to Spectacular', John Ash's `cooking one on one', and most especially Paul Bertolli's `Cooking by Hand', which has a title meaning something very similar to Brennan's `Artisanal' moniker.
Brennan's main problem is that his message is very ambiguous. Since he owns the `Artisanal Premium Cheese Center', artisanal cheeses and other artisanal food products are very important to his cuisine, but praising hand crafted ingredients plus fresh and seasonal ingredients does nothing to improve the quality of the cookbook. And, since the title of the book says it is about artisanal COOKING, not artisanal INGREDIENTS, all the talk and information on high quality American and European cheeses teaches us nothing about artisanal cooking, even though it does give us a pretty nice tutorial on making nice cheese platters, although I think the paragraph or two we have seen from former caterer, Ina Garten's books gives us about as much substance in arranging cheeses on a good cheese platter.
In contrast, Bertolli gives us genuine hand crafting tutorials on central culinary subjects such as how to make sugos, pasta, and sausages. Brennan gives us eight very traditional chapters on:
Hors d'oeuvres
Salads and First Courses
Soups
Fish and Shellfish
Poultry and Game Birds
Meats and Game
Side Dishes and Accompaniments
Desserts
In looking over the selection of recipes, I am simply not struck by a high degree of originality. I recall many similar recipes from other books such as the chestnut apple soup very similar to one presented by Daniel Boulud, a fish en papillote recipe very similar to one I saw in Sara Moulton's first book, a sautéed chicken encrusted with parmesan which is remarkably similar to, albeit much more grand than a recipe by the 30 minute meal gal, Rachael Ray, and a classic white sauce based baked macaroni and cheese dish. Many more recipes evoke a strong sense of `déjà vu', even if I can't name a specifically similar dish in another book.
The cuisine is heavily influenced by French country and bistro cooking and I count it a plus that the dishes are NOT highly original and idiosyncratic `haute cuisine'. However, they are a bit fancier than what you will find in bistro cookbooks such as the new Les Halles cookbook from Tony Bourdain or French home or provincial cooking as described by, for example, Susan Herrmann Loomis. The recipes are well written with clear prep instructions incorporated into the ingredient list. I am particularly fond of the style of procedure writing that highlights the operative verb at the beginning of each paragraph of general instruction.
Many recipes include up to four endnotes on `Terms and Techniques', `The Reason', `Variations', and `Embellishment'. While these terms may not appear in many other books, the material presented is pretty ordinary, almost all of which I already knew from the first two categories. And, I don't quite see the difference between a variation and an embellishment.
The only sense in which this book is distinctively `artisanal' is in the fact that it has a sizable number of recipes for pantry or `garde manger' preparations such as chutneys, compotes, croutons, dressings and other vinaigrettes, garnishes, savory sauces, side dishes, dessert sauces, and stocks. I was just a bit disappointed early in the book when the author did not take the trouble to distinguish between Mediterranean and California bay or to warn us about removing head, tail, and spine from salt packed anchovies which he recommends.
I like the authors' approach to stocks that have three different features of which I definitely approve. First, like the CIA manual and few other references, the authors call for pre-boiling the stock bones to do an initial cleaning of the protein scum common to all stock production. Second, the simmer time for all stocks is three hours or less. Third, vegetables are added in stages, depending on how soon the simmering water will claim all the goodness from the veggies, leaving little but limp, insoluble fiber.
The author laments the fact that so few Americans are familiar with poultry beyond the trusty chicken and turkey. So to his recipes for venison and rabbit, he adds recipes for duck, squab, and pheasant. Now aside from my book dedicated entirely to duck and the zillion duck recipes in the new Paula Wolfert book on Southwestern France, I am swimming in odd poultry and game recipes from a dozen books on regional Italian and French cooking. So, I really don't think Brennan needs to worry about catching up on recipes for game animals for the foodies in the house.
I'm teetering between four and five stars. Four because the book does not really deliver on the promise of its title. Five because it is a collection of sound, good recipes, albeit just a bit pricy for the number of dishes. And, I give it good marks for its recipes for stocks and pantry preparations. I leave it at four stars because the book brings very little to those of us who have bookshelves filled with cookbooks already.
So, I recommend this book especially to those who may not have a lot of cookbooks on French cuisine and who wish to really take the effort to make and store chutneys, dressings, stocks, flavored butters, and flavored salts.
Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Overview

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Cooking Light The Essential Dinner Tonight Cookbook: Over 350 delicious, easy, and healthy meals Review

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Cooking Light The Essential Dinner Tonight Cookbook: Over 350 delicious, easy, and healthy meals ReviewLike many other Amazon cookbook aficionados, I like to buy cookbooks but I don't always cook from them. This Cooking Light book is an exception because it highlights only entrees, which is what I usually look for. There are photos for each recipe and sidebars giving quick recipes for side dishes to accompany the main course. Wonderful, ethnic ideas, lots of Mexican and Asian, and many good old American dishes like chicken pot pie! I will definitely use this book a lot. Excellent, fresh recipes.Cooking Light The Essential Dinner Tonight Cookbook: Over 350 delicious, easy, and healthy meals OverviewWhether you're looking for dinner tonight or planning ahead for a special occasion, Cooking Light The Essential Dinner Tonight Cookbook has just what you need. You'll find great ideas and delicious, reliable recipes for healthy dinner solutions in this menu-packed volume from the most respected cooking authority in America.Weeknight MealsWith over 350 delicious, easy, and healthy meals at your fingertips, choosing what's for dinner tonight has never been easier. Selections such as Tomato-Basil Soup, Steak and Blue Cheese Pizza, and Biscuit-Topped Chicken Potpie are sure to tempt your taste buds.Complete Menus and Game PlansGreat-tasting, healthy recipes are not all that this hefty cookbook boasts. There is also a complete menu for each recipe offering superb "serve with" suggestions, along with a detailed and thorough game plan for getting it all on the table quickly and efficiently.Photos of Every RecipeAnd check out those photos! Each meal comes to life on these pages with big, bold images highlighting delicious food at its absolute finest.

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Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea Review

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Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea ReviewI bought this book from a seller at much lower cost. 50 bucks is a bit much for it new. The book is awesome in reflecting the chef's approach to local and distant foods in dishes. The plating recommendations are awesome as well. The photography while pretty is pretty useless as it is mostly photoshopped collages - very arty and inspiring but I missed the relevance. The platings are represented by grey 3D visualizations. I think it is a must have from one of the most considerate and innovative cooks out there. Actual photographs of real platings would have sealed the value, but then again, where is the fun in having it all laid out for you? Very well translated and worth having. I wish other french cookbooks could make the journey to english language versions at a reasonable price.
Very creative cook book approached very creatively in layout and representation. Not for an inexperienced cook but worth it for sheer inspiration in your own cooking.Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea OverviewOlivier Roellinger ranks among the finest chefs of contemporary cuisine.He runs the Michelin-starred Relais & Chéteau Les Maisons de Bricourt in Brittany, France. Inspired by his region's maritime heritage, links with the French East India Company, and tales of piracy and swashbuckling adventure, Roellinger has developed a fresh approach to French cuisine. He asserts that an unquenchable quest for new ingredients has kept French cuisine world class since the 17th century, and has spurred harmonies between local ingredients and exotic imports, such as lamb and beans, fish and potatoes, or lobster and tomatoes. Roellinger hails the explorers who imported bell peppers, pineapples, cloves, cumin, artichokes, and even tomatoes, once feared to be deadly, and recounts the tales that led these ingredients to our tables. Roellinger's signature dish, scallops with the fourteen exotic spices used in eighteenth-century Brittany, epitomizes the culinary melting pot of contemporary French cuisine.

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Real Simple Best Recipes: Easy, Delicious Meals Review

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Real Simple Best Recipes: Easy, Delicious Meals ReviewThis is an amazing book for several reasons. Yes the recipes are simple but elegant, but even better are the recipe keys. If you have a younger budding, adventurous chef in your family, someone you would like to encourage with more than the usual focus of cookies and cakes for the younger cook, this is perfect. There are many recipes keyed in as kid friendly. The other keys that recipes are labeled with are: 30 minutes or less, heart-healthy, one pot, vegetarian, no-cook, and freezable. Also in the back of the book before the index is nutritional information including calories which I have wondered why that information is missing from so many new cookbooks
Most recipes are one to a page with pictures which again helps that younger or not so young cook. There are at a glance guides for chicken, beef, pork lamb, pasta; which again is ideal to help any cook. Menu suggestions are included as well as baking pan substitutions, something I often need.
The included recipes are appetizers, soups, dinner salads, poultry, beef, pork, lamb, pasta, seafood, vegetarian mains, side dishes, and desserts.
This is just perfect for someone starting out or a more advanced cook who wants a simplified but not too demanding cookbook.Real Simple Best Recipes: Easy, Delicious Meals OverviewYou want to feed your family (and yourself!) well, but with your busy life, getting a healthy, satisfying meal on the table sometimes seems like Mission: Impossible. For 10 years, Real Simple has been finding ways to help you fulfill that mission while saving you time, stress, and money. Here, we've gathered up some of our best recipes to serve anytime, anywhere-from a weeknight supper to a dinner party. These include:ONE-POT MEALS that require just a single pan (and hardly any cleanup)30-MINUTE MEALS to throw together at the end of a busy workdayNO-COOK MEALS for when you just don't want to turn on the ovenFREEZABLE MEALS to make ahead, for days when there's no time to cookKID-FRIENDLY MEALS that please both them and youFULL NUTRITIONAL INFO for every recipe, to make watching your numbers easierMENU SUGGESTIONS combining recipes for special occasionsTRICKS OF THE TRADE to help you choose the freshest produce, pair pasta shapes with the best sauces, decipher the labels on chicken packages, and devein a shrimp

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The Gourmet Cookbook: More than 1000 recipes Review

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The Gourmet Cookbook: More than 1000 recipes Review`The Gourmet Cookbook' edited by Ruth Reichl of `Gourmet' magazine is a major effort by the leading culinary magazine in the country, edited by arguably the most important active culinary journalist in the country. At over 1000 pages and 1000 recipes collected by one of the best culinary writing staffs in the country, it is not easy to come to a decision on the value of this book. The fact that it is not easy after reading a few pages is a sure sign that the book is neither excellent nor terrible, but somewhere in between.
For starters, let me identify that this book is not a new `Joy of Cooking' or `James Beard's American Cookery' or Mark Bittman's `How to Cook Everything'. These three very large recipe collections are systematic teaching texts. Every chapter includes notes on the primary raw material and the primary cooking method. `The Gourmet Cookbook' is primarily a collection of recipes claimed to be the 1000 best, selected from 60 years of publishing over 10,000 recipes. The most famous similar cookbook is Craig Claiborne's `The New York Times Cookbook'. Reichl has improved a bit on Claiborne by adding some features appearing in the `Joy of Cooking' style of book such as sidebars on ingredients, tips, and techniques. I will approach evaluating this very big book by evaluating individual aspects and adding up the score at the end.
Selection of Topics: Comprehensive, but just a bit oddly organized. The chapter titles represent either a type of ingredient such as poultry, vegetables, and shellfish; a type of dish such as soup, salad, bread, and pie; or meal such as breakfast and brunch and first courses. I had a hard time finding the sticky bun recipe Reichl touted on the `Today' show because it was in `Breakfast and Brunch' and not in `Breads'. Chapters on Eggs, Charcuterie, and Smoked Foods would have been better than `Breakfast...'.
Selection of Recipes: Overall, the selection is good, although the quality of the selection is uneven from one chapter to the next. In the chapter on salads, there is a recipe for almost every famous named salad you can think of, with a few minor omissions. The Waldorf salad and the chef's salad are missing, even though the latter is mentioned in the chapter introduction. The chapter on breads is much poorer, as it is less than half the size of the salads chapter, yet dozens more big books are written about bread than about salads.
Variety of Recipes: Very good. European, Mediterranean, Asian, Latin American, African, and North American cuisines are all well represented. A slight tilt toward French and Italian specialities is entirely understandable and appropriate. No sense in straying from your strengths.
Quality of Recipes: Good, but not Great. This is the big kahuna category. If we are given 1000 excellent recipes in a single volume, all other considerations pale into insignificance. I confess I have not read all 1000 recipes, but I have read enough of the standards to see that most of the culinary gods have been appeased, but not all. The brioche dough recipe correctly requires an overnight rise in the fridge. On the other hand, the recipes for omelets leave out several important steps which superchef Jacques Pepin would include AND which super tutor Alton Brown would second. The book is wise enough to include a recipe for the Philippine dish chicken adobo, yet it does not give us the recipe the way the Filipinos prepare it. The recipe also violates a principle given in another part of the book to use whole chickens and calls for making the dish with chicken legs. My Philippines cookbook and all my Filipino friends use the whole chicken. Reichl and her writers make much of their selecting the best of a very large number of recipes for certain dishes which have appeared in the magazine over the years, but this means they are giving us not the very best recipe, but the best recipe which has appeared in the magazine, brought up to date where necessary. I checked out the sticky bun recipe and found it good, but not quite as good as the classic presented in the `Baking With Julia Child' volume which does several more layerings of butter in the rolled dough and which uses the more traditional single pan baking approach rather than Gourmet's muffin pan technique.
Quality of Supplementary Material: Generally very good. Its primary weakness is that sidebar subjects are determined entirely by the whim of the editors rather than by the demands of the subject. Eggs get an excellent essay on quality and size, but there is no special discussion of omelets or souffle making. There is no sidebar on braising technique, the single most important technique in the French canon. The Glossary is just large enough to be respectable, but no replacement for the Larousse Gastronomique. The list of suppliers is large, but just a little quirky. It covers all the Food Network favorites such as Murray's Cheese Shop and Penzey's Spices and a lot more, but it oddly lists some sources with nothing more than a phone number and web site, with no clue to the kind of provisions they supply.
Basics: Solid recipes for stocks and condiments labeled as the most important chapter in the book. You will not go wrong with these recipes. The five-spice recipe, for example, is better than the one I just used from a book on spices.
Most reviewers comment on the yellow recipe titles that are difficult to read. I agree this was a mistake, but my 60-year-old astigmatic eyes can still make them out. I sincerely hope that the second edition corrects this goof.
This is a good collection of recipes from 60 years of a good culinary magazine done by a great editor. It is better than the New York Times collection, but no replacement for `The Joy of Cooking'. At $40, it is a real bargain.
The Gourmet Cookbook: More than 1000 recipes Overview

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Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends Review

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Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends Review`Rao's Recipes From the Neighborhood' appears to be a publication by restaurateur / actor Frank Pellegrino of his family's scant 196 page cooking scrapbook from the last two generations of the Rao / Pellegrino family which have lived in New York City, for a list price of $40 bucks a pop.
Before you get the notion that this is a cranky review of negatives and hit the `Not Influenced' button, let me say that this book really succeeds in giving us something interesting and useful, if not entirely new. It is certainly good enough to give it four stars, and the only thing keeping it from five is its relatively high price.
On the face of it, this appears to be a brand name rip-off, cashing in on the success of the restaurant, the original cookbook of restaurant recipes, and the Rao line of supermarket products. However, this book is not similar to other culinary publishing rip-offs such as the Alton Brown blank book and the Mark Bittman subdivision of his book into three booklets.
I will say that St. Martin's Press has used the lucre they expect to get for this price to good effect. The design of the book is crisp, the photography is good, all photographs are CAPTIONED and appear at an appropriate place in the text, and not much of the precious 196 pages are taken up with poorly written family stories.
The first thing to notice is that these are NOT recipes from the restaurant, Rao. They are recipes from Frank Pellegrino's friends and family labeled in a 72-point font with the name of the famous restaurant and forwarded by family friend and restaurant reviewer Mimi Sheraton, who put Rao's on the map with a three star rating in a New York Times restaurant review. So, this book is borrowing luster from the restaurant rather than serving as a promotion for same restaurant. The restaurant doesn't need the business, as I suspect not even Donald Trump or Bill Clinton could get a reservation at one of their eight (8) tables.
And, the recipes are really very good and most are exceptionally simple, but many are sophisticated when they have to be. This simplicity is all to a good cause, since the heart of the Italian genius with food is to create a pantry of exceptional ingredients, then don't mess them up. (Pellegrino does an homage to this principle in his introductory section on pantry items.) Sometimes, you can only appreciate this quality when you look at non-Italian interpreters such as London's River Café and Jamie Oliver. The simplicity really shines in recipes such as the Puttanesca sauce where the constant problem of not burning the garlic is solved simply with nary a need for a cautionary note by simply not adding the garlic until after the anchovies and olives have been added. As no ingredient is left out, I am hard pressed to believe this will taste any worse than the very fussy (but very good) version from `Cooks Illustrated' magazine.
When a cookbook is good, that quality usually shows itself on the first or second recipe and this book proves this rule. Even though this is a book of `Italian-American' recipes, the very first recipe is a perfect implementation of a classic unfussy Italian `Brodo di Pollo' which is made with coarsely chunked vegetables, is simmered for a scant hour and 15 minutes, and retains the poached chicken meat for some other purpose. The recipe even includes an optional enhancement I do not recall seeing elsewhere, with a thickening of the stock by adding a puree of the cooked carrots, leeks, and celery.
Another application of pure Italian culinary tradition is in the recipe for the wedding soup, where each green is carefully blanched separately, blanching water is saved as a later ingredient, cannellini beans are carefully pureed, and savories are gently sautéed, all before making the final assembly. Marcella Hazan could not have done it better. Aside from the opening chapter on soups, there are chapters on Salads; Egg Dishes; Pizza, Calzone, and Bread; Pasta, Rice, Polenta, and Sauces; Seafood; Chicken; Meats; Vegetables; and Desserts. While the bread chapter does not match the depth of understanding provided by a specialist's book by, for example, Peter Reinhart or Carol Field, it is really pretty good.
The biggest question one faces when considering getting this book is `Do I really need another Italian or Italian-American cookbook?' There is simply very little here which is new. I would definitely recommend this book in preference to Rocco DiSpirito's book he did with his mom. A perfect example is their Puttanesca recipes which Pellegrino does in 15 minutes with basic ingredients and which Rocco does in 20 minutes, needing a prepared sauce that takes additional time to make.
And, I would consider this book the equal to John Mariani's book as a source for `Italian-American' recipes (but without Mariani's excellent historical perspective and wine notes). It is also as good as `Eleanora's Kitchen' by Eleanora Scarpetta, and maybe just a touch better, as it is a choral work rather than just a solo effort. As a definitive presentation of `Italian-American' cuisine, it is not quite as good as Lydia Bastianich's excellent PBS series tie-in book. When I compare the Italian-American classic sausage and peppers from all books, I find Bastianich' version to be by far the most tasty (although I have a sneaky suspicion that her recipe has more to do with her northern Italian origin than it has to do with Mulberry street in Manhattan).
If you have no `Italian-American' cookbooks, this volume is an excellent purchase, especially if you can get a good discount.
Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends OverviewWith Rao's Cooks For The Neighborhood, Frank Pellegrino-of New York's celebrated East Harlem restaurant Rao's-returns to what he knows best: authentic Italian food.With over one hundred recipes and beautifully illustrated with both full-color and vintage black & white photographs, Rao's Cooks For The Neighborhood is Pellegrino's tribute to the place he grew up and the women who taught him how to cook.From Ida's baked chicken to Rose Milano's Spaghetti Frittata, everything a home cook needs to reproduce their favorite home-style meals is in this book. This classic cookbook is filled with newly discovered recipes of generations past, as well as holiday cooking, kitchen secrets, and some of the favorite menu items from Rao's.It's a love story devoted to Italian family cooking and its heritage.Every single dish is easy to prepare and satisfying to eat.Rao's Cooks For The Neighborhood will be eagerly awaited by readers who loved The Rao's Cookbook, but will also attract new fans who have come to know Rao's through the successful national brand of sauces sold throughout the U.S.

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Fish on a First-Name Basis: How Fish Is Caught, Bought, Cleaned, Cooked, and Eaten Review

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Fish on a First-Name Basis: How Fish Is Caught, Bought, Cleaned, Cooked, and Eaten ReviewIf you've never heard of Rob DeBorde or his amusing internet cooking show alter-ego Tako the Octopus, you should be ashamed. DeBorde also writes for Food Network's Good Eats and if you are a fan of the informative and creative way that cooking is presented in Good Eats, you will no doubt be impressed by this book.
The book is split into multiple chapters each dealing with a certain kind of fish. Unlike other cookbooks that just throw recipes at you, this book will actually educate you about how the fish live, how they die, how they get to your table and what they give to you nutritionally speaking. If you're a fan about learning about the animal you're cooking you will love this book.
However, for those who JUST want recipes and in-depth directions and pictures teaching you exactly how to cook this book, you should look elsewhere. This book is definitely for those who want to do more than just cook their food and actually understand their food. Not to say this book doesn't have recipes in it, but in my case, I read this book as much for the recipes as I do for fun.
If you own author and Food Network celebrity Alton Brown's cookbooks, then you would be remiss to not include this on the very same bookshelf.Fish on a First-Name Basis: How Fish Is Caught, Bought, Cleaned, Cooked, and Eaten Overview

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Fish & Shellfish: The Cook's Indispensable Companion Review

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Fish & Shellfish: The Cook's Indispensable Companion ReviewThis is the most comprehensive guide to seafood you will ever find. James Peterson has compiled great recipes and an amazing amount of information in this one volume. He very systematically describes every edible variety of seafood you're likely to find. He tells you what to look for when you are shopping, how to handle it and gives you a variety of options on how to cook it. I was particularly impressed with the "how to" photographs that demonstrate everything from how to fillet a variety of fish to how to shuck oysters and peel shrimp. The novice home cook will certainly benefit from this wealth of practical advice, and the more experienced chef will find all sorts of inspiring ideas for preparing favorite seafood. Peterson artfully combines recipes and serving suggestions from a variety of culinary traditions. He's equally adept at contemporary Thai-inspired soups and traditional French preparations. He also gives you the information you need to branch out and experiment on your own. For example, there are great charts suggesting pairings of shrimp and possible soup ingredients and a thorough offering of traditional sauces to mix and match with your own seafood preparations. This is truly an amazing resource that anyone who loves seafood should have in their kitchen.Fish & Shellfish: The Cook's Indispensable Companion Overview

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Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine Review

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Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine ReviewGrappolos is one of our favorite restaurants in the world - and we purchased this book in the restaurant. My wife is an incredible Italian chef - and this is one of her favorite cook books. In fact - we had to buy an additional copy for another house. The pizza recipes are incredible!Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine OverviewCapturing the essence of traditional Italian cooking, Chef Leonardo Curti, along with brothers Chef Alfonso and Chef Georgio Curti, team up with award-winning cookbook author and Touring & Tasting Magazine wine editor James O. Fraioli to take home cooks on a rare odyssey into one of the world's most coveted food & wine cultures. Peek inside the kitchens of celebrity-studded restaurant Trattoria Grappolo and discover a prized collection of delicious, simple-to-prepare recipes from one of Central California's most venerated restaurants. Trattoria Grappolo is the best in Italian cooking with the simplest of ingredients, and also share a long list of suggested wine pairings from over 75 participating wineries. Included are recipes for antipasto, salads and soups, breads and pizzas, handcrafted pastas,entrees, desserts, and more.

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Chez Jacques: Traditions and Rituals of a Cook Review

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Chez Jacques: Traditions and Rituals of a Cook Review`Chez Jacques, Traditions and Rituals of a Cook' by Cooking teacher extraordinare, Jacques Pepin is one of those culinary books for which foodie readers pray for, and celebrate when they arrive. As a veteran of very high end professional cooking in France (he was personal chef to French president Charles DeGaulle) and the United States; bourgeoisie American cooking as a research chef for Howard Johnson's; teacher to professional chefs at the French Culinary Institute and author of the very best manual of professional techniques available in English; and penultimate teacher to home cooks (second only to Julia Child) on his PBS cooking shows, Pepin may easily be the most important living teacher of cooking in America.
After all that gushing over Pepin's credentials, a brief word of warning is necessary. This is a far more important book on the teaching and the learning about how to cook and about the nature of cooking itself than it is a book of recipes. Thus, if you are reluctant to lie out a premium price for only 100 recipes, check out one of his many other books, especially the delightful `Fast Food My Way' or `Julia and Jacques Cooking at Home'.
One of the most endearing insights I get from Pepin's book is that there is simply no perfect way to write a recipe. There are only good approaches for all the various different cookbook audiences. Pepin's own example of this is his contrast between the 7,500 recipes in the `Repertory of Cooking', all of which consist of little more than a few statements giving the principle features of a dish and the recipes in Julia Child's classic `Mastering the Art of French Cooking', where 15 pages are devoted to the recipe for a French baguette (and I suspect that with all this instruction, it will still take the average amateur more than one try to get it right).
Another of the great validations I get from Monsieur Jacques is the notion that one does not start experiencing real satisfaction as a cook until you can cook without consulting a recipe. I have been working on the task of enjoying cooking for the last five years, and it seems slow in coming. I don't fully relish the task unless I am making a dish for which I have mastered all the steps and need no list of ingredients in front of me. It is at this point where, according to Pepin, we graduate from following instructions to the task of intently realizing a particular taste.
In these and most other regards, Pepin agrees with and even goes beyond the insights in my other favorite books on the nature of cooking, Tom Colicchio's `How to Think Like a Chef' and Daniel Boulud's `Letters to a Young Chef'. Other similar books are Eric Rippert's `Return to Cooking' and Michel Richard's recent `Happy in the Kitchen'. And, the same sentiments with an English accent are in Nigel Slater's `Kitchen Diaries'.
In spite of my warning about the price per recipe ratio, I do not want to give the impression that the recipes are in any way an afterthought or less valuable than Pepin's general ideas about cooking. In fact, virtually every recipe reveals some important insights about cooking in general and the dish in particular. In fact, I once classified recipes according to the Julia Child model, the Elizabeth David model, and the Joel Robuchon model. The first two of these Pepin cites himself (see above). But in this book, he actually writes the third kind of recipe, where the most important aspect is why we do certain things in a particular way. My favorite example is his recipe for the Gratin Dauphinois. I simply love potato gratins, yet I always seem to have some problem with them. Either the dairy ingredients curdle or the potatoes don't get cooked through, of both. Pepin's recipe explains virtually everything we need to know about how to avoid these problems.
Another dimension to Pepin's recipes is those which give entirely new twists to old standards. A chronic problem with clam chowders, for example is tough clams. Pepin's recipe for this dish literally throws the raw clams into the soup before serving, so they are in just long enough to warm up.
The bottom line on the recipes is that these are the dishes Jacques cooks at home, so they are neither fancy nor expensive, and all excellent candidates for dishes to commit to memory.
While this is a superb source of both recipes and culinary insights, it is also something of a memoir; although not quite as engaging as a memoir as Pepin's earlier book, `The Apprentice'. It is also something of a gallery of Pepin's own paintings, and this may be the book's Achilles heel. The paintings are virtually all amateurish, especially the larger oil canvases. The illustrated menus and the painted plates have some primitive interest since they have a connection with the art at which Pepin is a true master. Pepin has no illusions and is quite honest about the fact that he is a far, far better cook than he is an artist.
This book may not be for everyone who buys cookbooks, but for foodies who love to read about the craft of cooking, this is easily one of the most important recent works in the field.
Chez Jacques: Traditions and Rituals of a Cook OverviewOf the 20-plus cookbooks Jacques Pépin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among America's most beloved cooking teachers, and this book shows us why.The book's 100 recipes—for soups and appetizers, main courses, side dishes, and desserts—are Pépin's own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it's also a captivating sentimental journey. Each dish is introduced by a recollection—of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer—that invites readers to share in the traditions and rituals of Pépin's most intimate circle. This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépin's paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his "natural habitats"—pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.

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The Colonial Williamsburg Tavern Cookbook Review

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The Colonial Williamsburg Tavern Cookbook ReviewWith recipes developed by John R. Gonzales, The Colonial Williamsburg Tavern Cookbook brings the flavors and aromas of colonial Williamsburg's four taverns (Christiana Campbell's, Chowning's, the King's Arms, and Shield") and traditional cuisines to the modern family dining table. From Meat Patties in Crust; Celery Root Slaw; and Pot Likker Greens with Dumplings; to Broiled Bluefish with Whole-Grain Mustard Sauce; Yorkshire Pudding; and Buttermilk Pie, The Colonial Williamsburg Tavern Cookbook offers two hundred wonderfully presented, highly recommended recipes which, while modified for the modern palate, owe their inspiration to our colonial history.The Colonial Williamsburg Tavern Cookbook Overview

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Absolutely Chocolate: Irresistible Excuses to Indulge Review

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Absolutely Chocolate: Irresistible Excuses to Indulge ReviewOh my goodness! I'm so excited about this beautiful cookbook! If you are a chocoholic and love divine chocolate desserts, you will love this book as much as I do. There are 55 full-color photographs throughout, along with 125 mouth-watering, company-perfect, holiday-delicious recipes. The book offers recipes like: Chocolate Chunk Scones; Brownie Cream Cheese Bites; Chocolate Orange Biscotti; Chocolate-espresso Mousse Torte; Chocolate Strawberry Shortcakes; Fastest Fudge Cake with Ganache Drizzle; and soooo much more. This is a big, beautiful cookbook that inspires me to make lots of wonderful treats. (My family is going to love me!) It would also make a nice holiday gift for a home baker.
Absolutely Chocolate: Irresistible Excuses to Indulge OverviewFor years, most cooks only worried about choosing between semi-sweet and milk chocolate when whipping up chocolate creations. These days, however, it's vital to know the origins, varieties, and unique characteristics of chocolates available. The experts at Fine Cooking magazine have taken the guesswork out of making more than 125 scrumptious sensations from layer cakes, tarts, and pies to muffins, cookies, and brownies to candies, sauces, and hot cocoa. Each recipe features must-know tips on choosing and buying just the right chocolate; step-by-step, cant-fail instructions; and authoritative advice from America's most respected experts. In other words, Absolutely Chocolate is absolutely fabulous!

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John Willingham's World Champion Bar-B-q: Over 150 Recipes And Tall Tales For Authentic... Review

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John Willingham's World Champion Bar-B-q: Over 150 Recipes And Tall Tales For Authentic... ReviewTired of all the confusion and misinformation that surrounds barbecue? Ever tried to follow the barbecue techniques in say, Paul Kirk's , Smoky Hale's, Barbecuing & Sausage - Making Secrets or even the Smoke & Spice barbecue books? If so, you to have probably found yourself confused and discouraged just like us. Their recipes may be fine but there methods never seem to workout. It either takes much longer than the recipe states or the temperatures are so low you end up making jerky.
We must admit John Willingham's World Champion Bar-B-Q was our first barbecue book, but unfortunately we didn't stop there. We soon bought other barbecue books and started using their techniques. Our results were miserable and we were finding ourselves confused and frustrated. In a last ditch effort we went back through the information we had gathered. There was a lot. We soon rediscovered that in John Willingham's World Champion Bar-B-Q he didn't just include recipes or basic information but a solid foundation so we too could create our own World Champion Bar-B-Q.
We found techniques, information and most of all true Bar-B-Q wisdom, no other barbecue book covers in such complete detail. For example: the proper use of wood when barbecuing and its not for its smoke. The recipes are excellent. Our favorites are when John shares his World Champion Bar-B-Q recipes including step by step details. Even the most simple recipes have a Willingham twist to them. No, not all the recipes in John Willingham's World Champion Bar-B-Q are barbecue and no there not all John Willingham's but each has been shared by a friend and many have a story that is also shared. John has not only shown his love of Bar-B-Q but his love of family, friends and good food. So no matter if you are a first time barbecuer or a seasoned competitor there is something to be learned by all and if you already have the book reread it, chances are you missed something.
We have found that John Willingham's World Champion Bar-B-Q is a true extension of the man. It has been two years since we first bought John's book and through his guidance and friendship we too have begun to compete. John has strong beliefs that Bar-B-Q will become the next true American sport and that a family that plays together stays together and we believe that too.
Thanks John, Lana and BillJohn Willingham's World Champion Bar-B-q: Over 150 Recipes And Tall Tales For Authentic... Overview

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