Book Description
The number-one, best-selling drink recipe book is updated in this new edition and has 100 new drinks; an expanded martini section (200 total) with tips, techniques and secrets (and a salute to the Big Apple); a huge list of dessert drinks and a piece on the world's finest Cognac; a philosophical discussion on, and inventory of, Flavored Vodkas, Gins and Rums; and drinks that take a new slant on Floaters, Shooters and Layered Drinks.
That brings the complete drink count to 2,700. That's well over a thousand more than any other pour book.
This new edition also has an expanded wine section with Robert M. Parker's, Jr. "Wine Vintage Guide," "Parker Speaks on Wine," and Parker's glossary of wine terms.
Of course this book still has all its good old features: an index by ingredients, in depth mixing instructions, metric conversion tables, a list of every possible garnish, sections on hot drinks, frozen drinks, beers, ales, lagers, and "malternatives," and S.K.C.'s "Glossary of Club, Restaurant and Bar Terms, and Slang." (Sample Below.)
Weisenheimer(n): slang, an obnoxious person; someone who thinks their banter is clever or humorous, even though others may not.
Wounded Soldier (n): a beer that has been opened, partially consumed and left to die. See Soldier, and Dead Soldier.
Customer Reviews:
It's Really Interesting........2007-10-06
Well, I must say. That I got my bartender's black book earlier than I expected it to arrived! That was cool. Thanks!
I am learning a lot of things from this new book of mine... I find it really interesting... I took it on my job, and my co-workers find it very interesting too... I do hope my review is good enough, for your business.
I am enjoying my book, thanks! I look forward to doing more business with you in the future!
Yours sincerely,
Ms. N. Sattaur
this book is awesome!.......2007-09-27
i bought this book for my fiance and he loved it. he had been looking for a good bartenders book. it has everything in it. we are enjoying it.
Everyman's Little Black Bar Book.......2007-09-04
I have bartended off and on for over 37 years and this is the only book you will ever need. Buy it. Read it. Commit it to memory and watch the tips double, triple, or even more depending on your basic personality and present expertise in the profession.
How to make a ton of drinks and much more!.......2007-06-11
A lot of useful information! Highly recommended for new and experienced bartenders.
AWESOME!.......2007-05-13
I applogize for using the word "awesome" to describe this book but that's all that comes to mind. I've worked in the club and club/resturant area a bit but never as bartender. This book brought back memories of the most fun I had, making the least money ever. If you're interested in being a bartender, being a better mixologist or just curious about mixing drinks, I highly recommend this book. It was the best $12.95 I ever spent. And again, Amazon, your service was amazing.
Book Description
Joy Bauer, New York City's hottest nutrition guru, has taken the nation by storm with The 90/10 Weight-Loss Plan. Now, Joy reveals the secrets to creating meals that will help you lose weight and keep it off. Following the 90/10 plan--an easy, balanced diet of 90% nutritious food and 10% Fun Food-Cooking with Joy is the perfect book for those looking to create healthy at-home meals. Only Cooking with Joy features:*Over 100 recipes for breakfast, lunch, dinner, AND DESSERT!*Joy's Guide to Navigating the Grocery Store*Kids in the Kitchen--a chapter devoted to kid-friendly meals and snacks.
Customer Reviews:
awesome!.......2007-08-09
I love this book. It has great yummy recipes and the diet is not too hard to follow. It worked for me!
Good food ideas book .......2007-05-13
The book contains good ideas and a break down of all calories in a given meal. Some of the recipes seem a little banal.Others are pretty good.
Average customer rating:
- 2 books exactly the same
- All your Favorite Foods - Lots of Fun!
- Not What I Thought
- Great for the beginning cook!
- Terrific!
|
Cooking With Joy: The 90/10 Cookbook
Joy Bauer , and
Rosemary Black
Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover
 General | Cooking, Food & Wine | Subjects | Books
Low Fat | Diets | Diets & Weight Loss | Health, Mind & Body | Subjects | Books
Weight Loss | Diets | Diets & Weight Loss | Health, Mind & Body | Subjects | Books
General | Nutrition | Health, Mind & Body | Subjects | Books
General | Health, Mind & Body | Subjects | Books
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The 90/10 Weight-Loss Plan: A Scientifically Designed Balance of Healthy Foods and Fun Foods
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Complete Idiot's Guide to Total Nutrition, Fourth Edition
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The 1200-Calorie-a-Day Menu Cookbook : Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0312312539 |
Book Description
Why have so many people tried and loved Joy Bauer's 90/10 Weight-Loss Plan? The answer is simple: it works! On the 90/10 plan, dieters follow a balanced diet of 90% nutritious foods and 10% "Fun" foods-whatever you want, whenever you want. Since you don't feel deprived of your favorite foods, The 90/10 Weight-Loss Plan is a program you can stay on successfully. Now, Joy, one of New York's hottest nutritionists, reveals the secrets to creating meals that will help you lose weight and keep it off. Cooking with Joy delivers a 14-day menu plan and over 100 satisfying and delectable recipes. Forget about chalky diet shakes and bland frozen meals. Using Joy's healthy recipes plans, you and your family will enjoy dishes like Apple Cinnamon Crepes, Chicken and Cashew Lettuce Wraps, and Creamy Pumpkin Pie. Cooking with Joy is the perfect book for those looking to shop smart and create delicious and healthy at-home meals. Only Cooking with Joy features: Over 100 recipes for breakfast, lunch, dinner, and dessert! A fourteen-day menu planner Nutritional information including variations to fit 1200, 1400, 1800, and 2000 calorie-a-day eating plans Joy's aisle-by-aisle guide to navigating the grocery store Kids in the Kitchen-a chapter devoted to kid-friendly meals and snacks, including Cheerios French Toast and Pretty in Pink Soup Gourmet dinners perfect for parties and holiday gatherings Gourmet meals for parties-From Jamaican Jerk Chicken with Mango Salsa to Roasted Red Pepper Frittatas Kids in the Kitchen-- Banana Choc-Topus, Rainbow Chicken Nuggets, Frozen Pudding Lollipops, and more! A 14-Day Menu Plan Joy's Top Ten Tips-How to get the most flavor from the foods you eat Joy's aisle-by-aisle guide to navigating the grocery store-where to stop and where to steer clear!
Customer Reviews:
2 books exactly the same.......2007-08-06
I bought the Cooking with Joy and The 90/10 Weight Loss Cookbook. These two books are exactly the same with different looking covers. I'm shipping one back. Just wanted to save others the hastle.
All your Favorite Foods - Lots of Fun!.......2006-05-12
Love this book! Lots of great recipes and easy planning.
Not What I Thought.......2006-03-16
I had thought this book would be full of common recipes but instead the recipes have lots of ingredients & are just more than I was looking for.
Great for the beginning cook!.......2005-12-29
I was a little intimidated when I saw the recipes, because some of them have a lot of ingredients. Well, a lot for me, who's more of a '4 ingredients or less' type of person. But they're explained really well, and the steps themselves are simple. The ingredients that I've encountered so far are simple to find, and the results are tasty, simple food. Some of the receipes might be a little too elementary for people who have a clue in the kitchen, but I really don't, so it helps me out a lot. Plus, there's a section for kid-friendly dishes, and another that puts together menus for 'fancy meals' with 2-3 dishes. They're a bit more exotic than the tuna salad and angel hair pasta picatta I've tackled thus far.
Oh, and before the section on recipes they have general cooking tips, which is really great. I really like the 'aisle-by-aisle' guide section. It helps to know how to properly store the fruits and veggies I get (and for how long), and what the different health aspects are to different types of fish or poultry or beef, or what different spices are typically used for.
So, for me, this was a great book. Now my only problem is I have so many leftovers piling up because I want to try everything!
Terrific!.......2004-05-16
This is a great companion to Joy Bauer's groundbreaking 90/10 Plan. This is a diet plan that doesn't feel like one and offers stunning results without giving anything up. The recipes are accessible, easy to prepare, and offer a wide range of options for even the fussiest of eaters. This is a book to be used for years to come.
Customer Reviews:
Wine Journal Review.......2007-07-30
Great book for amateurs to keep track of recent wine experiences. I love it !!!
Wine Journal review.......2007-03-25
Good size to carry; sturdy pages and book covers; basic and to the point guidelines outlined for evaluating wines being tasted; provides 140 "tasting notes" pages. Definitely recommend it.
Handy Little Journal.......2007-02-22
This one is good for carrying with you as you explore new wines in different locales.
great book.......2007-01-17
it's great, not a scratch or a dent. it's been fun to fill out.
Great way to keep track of wines........2006-12-21
I bought this journal during a wine course I was studying recently. It's small enough to fit in a purse or pocket, but big enough to read your own writing. I think it's a great way to keep a log of wines and varietals you like, as well as remember what to order next time around.
Book Description
“Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety—ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes such as sweet potato biscuits, grits soufflé, and wild fox grape wine—soul food is a truly American cuisine, originated in the deep South by slaves and later shaped and expanded by the rich diversity of African-American culture.
Customer Reviews:
NO.......2007-10-03
This book was full of food that if you eat on a regular will probable cause heart problems, high blood pressure and high colestoral. Let find a better way to eat black people.We are not slaves any more we have options.
SouLovely.......2007-07-20
A delightful book full of delicious recipes with clear instructions, family histories and a whole new vocabulary of odd expressions and descriptions of food. I also bought the more famous "Sylvia's Family Soul Food Cookbook" (Sylvia has a famous restaurant in New York), but I actually prefer this one slightly more, although both are absolutely wonderful. Sylvia's book is larger, more colourful and has more photos than this unassuming book by Sheila Ferguson, but the recipes for both books are just as mouth-watering; Sheila's book has a delicious recipe for "Red Devil's Food Cake" and Sylvia has a similar one called "Red Velvet Cake", for example. It's just that "Soul Food" by Ms. Ferguson has a few more unusual and unknown recipes in it, like her recipe for "Fergy's Fried Chicken". Most of the recipes look delicious and it all depends on the skill of the cook attempting these gems I guess, but I think both books are great references on this style of cooking and both are equally perfect. I would just be more likely to give Sylvia's cookbook as a gift because it is more elegant and I'd probably keep "Soul Food" for myself. No, come to think of it, I'd keep both.
great cookbook.......2007-05-06
I really enjoyed reading the stories along with some really great old southern recipes
Nothing to add to any recipe.......2006-09-13
The southern recipes are accurate to a fault. This is authentic soul food cuisine. I have found that sometimes I have had to reduce some of the richer ingredients for a "healthier" meal. This is the first cook book I have used that you can just follow the recipe and you do not have to add a thing. The flavoring is just right!
If you love southern food, you need this cookbook.......2006-03-30
I purchased this book years ago and recently misplaced it and just ordered another copy. I enjoy the recipes, the short stories... it's good reading and the recipes are very good. Brings back memories from the south.
Average customer rating:
- Not Soul Food, Not Real Food.
- my favorite cookbook!!!!
- I love it, I love it, I love it
- Yummy recipes
- Excellent low-cost recipes that don't take forever!!
|
The Black Family Reunion Cookbook: Recipes and Food Memories
National Council of Negro Women
Manufacturer: Fireside
ProductGroup: Book
Binding: Paperback
General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Reference | Cooking, Food & Wine | Subjects | Books
General | Regional & International | Cooking, Food & Wine | Subjects | Books
African American | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
General | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
Soul Food | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
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Soul Food: Classic Cuisine from the Deep South
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LaBelle Cuisine: Recipes to Sing About
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ASIN: 0671796291 |
Book Description
The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."
Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.
Customer Reviews:
Not Soul Food, Not Real Food........2006-07-08
What a disappointment!
I was expecting real food and soul food, and what I got was a book of recipes that women generally inflict on each other at pot-luck affairs.
In the history of the World no real food has ever been cooked or served for a pot-luck meal. What happens is the woman has to contribute something so she looks thru her cupboard for stuff no one in her family will eat. Like canned lima beans and pickled beets and anchovies. So she tosses everything into one pot, boils it, pours the goo into a casserole, and takes it to the pot-luck. The book oughta be called Pot Luck Recipes to Inflict On Your Work Associates.
my favorite cookbook!!!!.......2006-01-24
This is the best cookbook!!! I bought it for my mom and then ended up borrowing it so much I had to buy my own! The recipes are incredible!! I have not found a bad one yet. Mac & Cheese is amazing!!
I love it, I love it, I love it.......2005-07-06
The Black Family Reunion Cookbook came just in time for my own family reunion this past weekend - July 4, 2005. It's an excellent choice for newcomers or oldheads like myself. It takes you back to the good days when your mother was in the kitchen whipping up a delicious peach cobbler or some tasty macaroni and cheese. I just loved this! Every single recipe took me back to my youth. It was funny running across dishes that I had forgotten about. Whether you're African American or Hispanic, you will love this cookbook!! Highly recommended to the world of book lovers
Rolanda,
Nothing BUT Page Turners Book Club
Yummy recipes.......2005-03-14
I have had this book for over 10 years, and I'm white. I bought this book when I was dating a black (african american) guy and wanted to cook him the foods that he liked. I still refer to it from time to time, but the best recipe is the macaroni and cheese. I get so many compliments when I make it for family dinners and potlucks, and everyone asks me for the recipe.
Excellent low-cost recipes that don't take forever!!.......2003-04-22
I've owned this book for over five years, and it is best cookbook I own. Recipes are well-tested, don't cost very much to make, use readily available ingredients, and many are simple enough to make for weeknight suppers. I recommend the chicken gumbo, the Carter Hill barbeque ribs, the eggplant casserole, the yam pork chop skillet, the Jamaican bannana cake, and the honey crunch pecan pie. I recommend this cookbook as a gift for college students because the recipes are easy and delicious.
Customer Reviews:
Love this book!.......2007-06-11
We recently had a cocktail party, and put this book on the bar so people could check it out and try something new. It was a hit with all, which included 20-somethings to 50-somethings.
Love this little book!.......2004-08-06
I got this gift for a best friend's 21st birthday (in addition to the Little Black Book for Smoothies). Such a great book! It is hardcover spiral and has an elastic band so you can store it wherever without bending the pages. Cute cover: black book (of course) with circular green label that says the title (whereas the Smoothie book has a pink label). Very chic, cute design, something anyone would absolutely love! Had to buy another set for me!
Stired, not shaken.......2004-05-20
I was really impressed with this little book. It wasn't just a cookbook for drinks. Rather, it emphasizes the elegance of mixing drinks. Some people might think this book is a little pretentious, but then again, mixing cocktails is sort of a pretentious thing to do. The book does a good job of making the art of mixing cocktails seem very grown-up and swanky.
I'm a pleased beginner........2004-01-28
I picked up this book because it's small and it's spiral bound and lays flat when open. What is actually in the book I found to be very useful.
This book covers essential barware, glassware (with drawings), mixers/garnishes, and techniques (including how to flame a drink & how to properly layer drinks). The drink recipes are broken down into these categories: Cocktails Classique, The Martini, Urban Chic, Punch Up That Party, From the Tropics, Naughty Drinks, and Finishing Touches. The drinks I have tried so far have been very good, and have a good jumping board for alcohol to mixer ratio in each recipe.
There is also a glossary with some brief descriptions of the liquors, types of cocktails (ie Sling, Rickey), and various other terms associated with mixing.
Perhaps the most helpful part of this book is the index. This lists all the drinks first by name, then by primary alcohol, and finally by color/flavoring. Very handy when you have only one particular liquor on hand. Overall, it's perhaps the only book needed for a casual at home mixing experience.
Average customer rating:
- The whole book
- black book
- lip-smackin' delicious
|
The Little Black Book of Barbecue: The Essential Guide To Grilling, Smoking, and BBQ
Mike Heneberry
Manufacturer: Peter Pauper Press
ProductGroup: Book
Binding: Spiral-bound
General | Cooking, Food & Wine | Subjects | Books
Barbecuing & Grilling | Outdoor Cooking | Cooking, Food & Wine | Subjects | Books
General | Reference | Subjects | Books
General | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
Outdoor Cooking | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books
General | Reference | 4-for-3 Books Store | Stores | Books
All 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
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Mastering Barbecue: Tons of Recipes Great Tips Neat Techniques and Indispensible Know-How
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Mastering the Craft of Smoking Food
ASIN: 0880884894 |
Customer Reviews:
The whole book.......2007-07-13
This is a small book. It will make a nice gift for someone with a casual interest in barbecue. It covers the basics with a few recipes to impress ones guests. However it will surely be a disappointment to a serious chef.
black book.......2007-01-15
I actually bought this as a gift for my husband who is a marvelous cook. We both sat down and looked it over and decided that it is a wonderful little tool that gives many different types of recipes that he'll be trying. We especially like the sprial bound and elastic strap, as those are 2 things that attracted me to buying the book. Most of the recipes are simple and easy, which is what we like when we BBQ.
lip-smackin' delicious.......2004-09-17
This summer, I threw a party for a friend who is a successful country-western musician. I needed new barbecue-with-a-twist ideas, and this little book made a big difference. Enjoyed all the fun ideas!
Book Description
If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you!
Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs—from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: • Hungarian Goulasch
• Spätzle & Potato Stew
• Bienenstich
• Sauerbraten
More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.
Customer Reviews:
Love this book.......2007-07-20
It is an interesting read,most of the recipes are'nt too complex but to be honest,I take a recipe I read and kinda play with it so it's not an exact replica of what is written.The recipes do show influences from other countries,and I really like the way the little stories are written.This book is definately a favorite.
Any cookbook collection strong in modern European innovations will welcome this........2007-07-08
BLACK FOREST CUISINE: THE CLASSIC BLENDING OF EUROPEAN FLAVORS offers something different to cookbook fans: a focus on German regional traditions and customs, pairing full-page color photos with recipes. From Apple-Walnut Cakes to Meatballs in Caper Sauce, these are appealing, different dishes which blend especially well with the author's own familiarity of German regional cuisine. Any cookbook collection strong in modern European innovations will welcome this.
Finally, MY regional cookbook. Excellent German Gasthaus fare.......2007-06-19
`Black Forest Cuisine' by Philadelphia's City Tavern owner / chef, Walter Staib is a memoir / cookbook of that region in southwestern Germany of the same name, `Schwartzwald' in German. And, after reviewing cookbooks for regional cuisines from Transylvania to Timbuktu and everywhere in between, it is a great pleasure to finally get a book about the cuisine from one of my own ancestors' home regions, the other being not far away in eastern Austria / Western Hungary.
One of the things which make the Black Forest cuisine so interesting is that as suggested by the subtitle, `The Classic Blending of European Flavors', this region sits at the intersection of four different culinary influences. To the west is Alsace-Lorraine and Provence, France. To the south is Switzerland and hints of Italian influences. To the east is Austria or, historically more important, the lands of the former Austro-Hungarian empire centered in Vienna. To the north is the rest of modern Germany.
Even if you don't have emotional connections to this region, this book is especially valuable in that to my knowledge, there are simply very few books dedicated to German cooking anyway. The only two I know which are worth consulting are by American culinary journalists, `The German Cookbook' by Mimi Sheraton and `The New German Cookbook' by Jean Anderson and Heidi Wurz, with a nod to the former. So, getting this stuff right from the German chef's mouth is a great benefit for all interested in various types of regional cuisines.
The thing which most distinguishes Black Forest cookery from all others is its use of cherries other fruits and schnapps, also known as `eau de vie', made from these same fruits. These are the essential ingredients to the famous Black Forest cake. Another hallmark ingredient is cabbage, most famously used in the making of sauerkraut. In fact, sauerkraut is such an important ingredient that I'm surprised chef Staib didn't include a recipe for making the stuff, especially since it was so commonly made at home.
This points out the fact that while there are a lot of home cooking recipes here, the emphasis is rather on restaurant or `Gasthaus' fare (Gasthaus being roughly similar to Italian Trattorias and French brassieres). But, this doesn't mean the recipes are overly complicated. Many are suprisingly simple. I was taken aback when I saw the ratatouille recipe, which was even easier than Patricia Wells' `quick and easy Provencal' recipe, and far easier than the classic technique, where each vegetable is cooked separately before joining them all together in the final dish. Many recipes are also rather fancy, with suggested (but not necessary) expensive ingredients such as caviar (on Russian eggs, of course).
I get literally misty-eyed when I look through all the German-named recipes I have known so well and for so long, learned on my grandmother's knee. Even the famous recipes I've never tasted such as Hasenpfeffer (braised rabbit legs) have a comfortable ring to them.
I almost forgot to mention that the book contains many excellent photographic tutorials on making some of the Black Forest dishes, such as the stuffed veal loin and the beef roulade. As someone who has struggled through roulades before, this is a great help. They are at least as good as what you will find in Jacques Pepin's better books.
If one were a serious culinary anthropologist, one could easily trace these recipes to their Pennsylvania Dutch descendants, as the Pennsylvania Dutch, or at least a sizable number of them (including my great....great grandparents were French Huguenots who emigrated to this region (and Switzerland) from Burgundy many, many years ago. With them, like my great...great grandparents, came the clockmaking skills so familiar in Switzerland today.
This rather richly appointed book is surprisingly no more costly than the usual celebrity chef fare. So, if you long for culinary traditions from the upper Rhine, with lots of cabbage and cherries and Riesling and pork and apples, this is definitely a book for you.
A superior book and must have for German Cuisine foodies! .......2007-04-05
I have been doing allot of german cooking lately and this book seemed be a new book that would be interesting. The book is beautifully designed, has great photography, great background info, plus personal anecdotes about his life, german culture and cuisine. This book has been helpful to show through pictures many of the recipes that I have attempted through steps with actual photographs; many books describe steps without them. I am a visual person so this is helpful and I am a beginning cook; so it makes it even easier. The directions I find are also superior; many cookbooks ingredients are less specific and not as clear. In particular, I have had a problem in the past with finding ingredients and he tells you specifically what to get and because he is living in america, the english is american based and not a UK english to german translation. Clear, informative, concise information; with tips to help you with preparation. Again, this helps me as I am learning and he actually tells you specific important details to help you successfully make a meal. Many questions I had that were not answered in other books; were actually answered in this one. The background info is very good with the history of: his family, his cooking experiences, germany, and culture. The book is broken down into different types of cooking: the home table, cafe bites, gasthaus (guest house) comfort food, fashionable hotel dining, and black forest celebrations. This is helpful as it can steer you in a direction based upon what or when you are serving a meal. So far I have made the: braised red cabbage, sauerbraten, dumplings, beef stroganoff and skewered pork with spicy cream sauce; all of which have turned out well.
I recommend this book for anyone interested in this type of cooking; it is intelligently and clearly written. The background information is superior which will help you in your cooking success and help you understand the influences behind this type of cuisine; with examples of culture, history, geography and personal anecdotes. The design and photography are beautiful and laid out in a logical way. The step by step information and photos help make preparation easier and increase you chances of success. I recommend this book! You will learn allot about german food and the black forrest region. Buy it and make some delicious and satisfying german food!
Very disappointing.......2007-03-24
Having been raised in Berlin, Germany, I feel qualified to critique this book. It features the classic titles but the ingredients and execution are not what I remenber. The Koenigsberger Klopse with 1 cup of cream and none of the traditional anchovies. Or the Goulash with 1 1/2 cups of tomato paste?!! If the intent was to to update the classics, it failed there as well. Try Wolfang Puck or Alfred Portale instead.
Customer Reviews:
Cocktailoligist.......2007-07-31
As a new mixologist this book is a must as it covers classic cocktails and modern day hits. The history of drinking and past critical times of the world is amazing which helps bring home the understanding and importance of making a excellent drink to calm or stir the soul. This is a winner!
Helps even us backwater yokels drink like sophisticats.......2006-03-07
I have enjoyed the whole "littloe black book..." series, but there the best has to be either the martini or the cocktail book.
With such useful quotes as "if the Lord hadn't inteded a three martini lunch why did he put so many olive trees in the holy land", you can now go back to work sloshed and informed. The pages are thick and stand up to hanging around on my counter while I try mixing martinis.
Recipe for a good martini book
2 parts history
1 part funny quotes
6 parts interesting recipes
3 parts well made book compnents
shake and serve
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- Protein NMR Spectroscopy: Principles and Practice
- Talking to Faith Ringgold
- History: Fiction or Science
- Minding Nature: Philosophers of Ecology, The
- I Shall Live: Surviving Against All Odds 1939-1945
The Bartender's Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar
Big Bad-ass Book Of Shots
Bartending For Dummies (For Dummies (Cooking))
The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
The BarKeeper Pocket Peeker
