Book Description
Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cookingher way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestryand not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to daisy-fy regular meals and turn them into something extraordinary. Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star. Special features in the book include: lDaisys Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire. lDaisys Corner: a series of essays about the intersection of food, family, and culture.
Customer Reviews:
Daisy Will Rock Your World.......2007-10-05
Having enjoyed her PBS show for sometime I finally broke through the wall of shopping procrastination and bought the book. It is simply a treasure trove of easy and flavorful recipes that will have you enjoying cooking again.
One of the true joys was when I made her braised pork with chillies. Little did I know that my great-grandmother used to cook a similar dish for my Spanish (Gibraltarian) great-grandfather. My mom exclaimed as she tasted it,"Oh My! I haven't had this in years!" Then followed one of those family moments that can only happen when a long lost food memory suddenly appears on your table.
I can also heartily recommend her seafood in escabeche sauce. Although I did pull a variation on it. Instead of pickling in it we found that escabeche is delicious hot as well.
This book has been entered into the special section of "go-to" cookbooks in my library.
me encanto .......2007-07-31
este libro es uno de los mejores libros de recetas de lo mejor compre dos uno para mi y otro para regalo me encanta su programa y sus recetas
Just as Awesome in Person.......2007-06-29
I had the pleasure of meeting Daisy at the Oxford Valley Mall in PA. Her personality was just as impressive in person as she is on TV. I took my mom to meet her and she even took a picture with her and she signed our books. The recipes are awesome and she does a great job of telling you how to put the ingredients together....
If you love Daisy's TV Cooking Show, then this book is a great companion!.......2007-06-26
If you love Daisy's TV Cooking Show, then this book is a great companion!
I try to watch Daisy's cooking show every Sunday on PBS. I never get tired of watching Daisy cook! Therefore, when I saw this book on Amazon, I just had to have it!
Well, the book arrived a month ago and I am pouring through all the pages & trying out Daisy's recipes (see my post script below) ....I'm not disappointed. The recipes are explained just as nicely as when Daisy shows her recipes on her TV show. The photos are very colorful and crisp too! The recipes are not your typical Latin food recipes because Daisy gives her recipes her own "twist".
Follow-up:
.....I just tried Daisy's recipes on page 60 (Pork Picadillo) and on p.71 (Peruvian Minestrone) and they turned out great. They were not hard to duplicate. I did have to replace one of the ingredients in the first recipe for another, since I did not have it in my cupboard. But , the replacement ingredient did not alter the recipe.
Tonight I plan to try the recipe on p.161 (Daisy's Chicken Diablo) since this is a recipe that Daisy showed us on her TV Show not to long ago and looks easy to make. I've had Chicken Diablo before (at a restaurant), and loved it!
Comida boricua, hispana y española de primera.......2007-05-19
Daisy is an excellent culinary representative for her Puerto Rican heritage. Her expertise and travels have allowed her to combine her talents and present the most popular recipes of Latin America and Spain.
Magnífico Daisy ... keep those recipes coming!
una borinqueña americana y española
Book Description
While traveling the globe as the host of Food Network’s hit TV shows Tyler’s Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook today—and on how to help them with their daily cooking challenges. In Eat This Book, Tyler draws inspiration from kitchens around the world to enliven America’s favorite foods in more than 150 new real kitchen recipes for everyday occasions.
Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday’s same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.
From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Book satisfies an array of hunger pangs in chapters that truly speak to the way we eat today:
Eating introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette;
Devouring presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese;
Noshing offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala;
Consuming lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado;
Tasting harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne;
Savoring serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and
Licking the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.
Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again, Eat This Book proves there’s really no reason to eat out when the food from your own kitchen can be so delicious.
Customer Reviews:
If you love Food 911 or Tyler's Ultimate, Buy this Book .......2006-05-04
To put this review into perspective for you it is written by someone that has been cooking for 25 years, and concentrating on Italian cooking for the last 10 years. My favorite cookbook is "The Professional Chef" from the Culinary Institute of America. I would definitely consider myself a foodie.
This book is part travel journal and part cookbook. This book doesn't concentrate on one county or one type of cuisine. The emphasis is Tuscan Farmhouse, pan-Asian cooking of Australia, Spanish flavors of Barcelona, and the Mediterranean coast of France all rolled up into one. Tyler refers to this book as the "taste of the American Global palate". I call it delicious.
Most of the recipes are quick to prepare but are very flavorful. The first section of the book is devoted to what I would call kitchen essentials. These are as follows:
1. Herb Mayonnaises and Aioli
2. Fresh Chopped Herb Sauces
3. Fresh Milled Spices
4. Vinaigrettes
5. Stocks
The remainder of the book is recipes that use the essentials above. He divides this as follows (my interpretation is brackets):
1. Devouring (mostly appetizers)
2. Noshing (buffet type fare)
3. Consuming (soups, pastas, light meat dishes)
4. Tasting (heavy vegetable emphasis, summer fare)
5. Savoring (fall food)
6. Licking the Plate Clean (dessert)
While the subdivision of the recipes is a little unorthodox, the recipes themselves are quite good. Many of the recipes seem like something that I might have seen on "Food 911" or "Tyler's Ultimate". Since I don't always watch that show I cannot tell you if all the recipes are from those show, but I suspect many of them are.
I have prepared approximately 50% of the recipes in this book and each one turned out beautifully. His directions for pizza dough were very complete and easy to follow. The recipe for fresh pasta was dead on, and again easy to follow. And, my favorite, the Spaghetti Carbonara was authentic (no cream, yeah!) and the directions were perfect (but use the Pancetta, the offered bacon substitute is not authentic and the smoky flavor will be very noticeable in such a subtle dish). From an Italian cooking perspective Tyler nailed it. I am not as proficient in the other cuisines to speak to their authenticity. But using the Italian recipes as a guide I would guess the others are equally authentic.
If you love to cook, and you don't stick to one type of cuisine, this is a good book to have in your library. Most of the recipes (95%) have a beautiful full color, full-page photo on the page opposite the recipe. The book has a sturdy spine and is printed on glossy paper.
Good Stuff.......2005-10-19
I enjoy Tyler's books. There is enough "extra" narative that make his books read more like a good novel. It is also obvious that he has had success with the recipes in the book and they are what they say. Too often you find recipes in other cookbooks that are well written but do not come together.
Eat this Book: Cooking with Gobal Fresh Flavors.......2005-08-07
This is a great book. It has such a range of foods and flavors. So far I have made 8 items in the book. Everyone I would make again and again.
Everyday Eating Globally Hip Food.......2005-05-18
Tyler has certainly earned the rising star that he is in the emerging food celebrity chef world. He is young, energetic and well trained and experienced with the best of the world's food.
This FoodNetworkTV star now has two great cookbooks out, this one going in completely different direction that the first: global.
From the start he goes in the direction of other great chef's recent cookbooks, e.g. John Ash and Ming Tsai in providing building block basics, here in this case mayonnaises and ailois; herb sauces, milled spices, vinaigrettes, and stocks. Many chefs have already been into these, but never hurts having other approaches and twists of these around and this will be very beneficial to those who haven't experienced these pantry basics.
The following chapters are a bit cookbook unorthodox as titled, but match up in most cases with the usual. Rather than the typical appetizer he has "Devouring"; rather than "Comfort Food" he has "Noshing"; Consuming = Take Out Oriental + Italian you Make Yourself; Tasting = Seasonal Veggies and Fruits; Savoring = Holiday/Seasonal Hearty Meals; Licking the Plate Clean = Desserts. This is fun though, and nice for change.
The recipes in most cases are unique, not too exotic on the required techniques, equipment and ingreds. They are tasty, classy and rustic, most of all flavorful. Being around Tyler's cuisine one finds he is centered on intense flavors, and this recipe collection brings that out in spades for us the home chef de cuisine! An added feature that is truly nice is that right, directly under each title is the time estimate, including any special time additions (e.g. marinating, etc.) along with serving estimates.
I'll start at the back and work my way forward as to some of favorites so far: Unbelievable "Warm Pear Tart with Blue Cheese and Honey" (I'm bonkers for this one, combining some of my fav flavors!); Basil Ice Cream with Wine-Poached Cherries;Peach and Blueberry Crostata; Muscat Gelee with Blackberries and Rosemary (get best Muscat you can purchase); Roasted Pork Shoulder Stuffed with Carmalized Plantains; Brothy Pumkin Soup with Pancetta and Cabbage; Barcelona Style Rice; Grilled Pizza with MOzzarella di Bufala, Sausage, and Fresh Tomatoes; Field Mushrooms Roasted with Sausage and Raisins; Sauteed Feta Cheese.
There are many more global flavors to experiemnt with here and delight any menu or dining situation challenge. The layout flows in the usual Clarkson Potter tradition which in this reviewer's mind along with TenSpeed Press are the two most consistent and magnificent cookbook publishers in the biz. The layout is clean with most having recipe in clear, clean type with good white space on one page with facing page of 4-color shot of the dish plated. You can Eat This Book!
Flip to a Page, Start Cooking.......2005-05-06
This is a very appealing cookbook. The layout is nice; the way it's bound is nice -- it falls open and stays open, which makes it easy to see while cooking; the organization is fine, the typeface is easy to read; the photographs are bright and tempting.
But more than all that, the recipes are interesting, and so far, from the ones I've tried, they make great food, too.
Tyler Florence is a TV chef personality, which may or may not be a selling point to some home cooks. Nevertheless, this is the kind of cookbook that one can flip through and find recipe after recipe that seems not only yummy, but fairly simple and straightforward.
It's the kind of cookbook that is useful when planning a dinner party menu, and you need fresh ideas for inspiration. The book is fairly basic in its techniques and ingredients, but the results are sophisticated. Even if you're an accomplished home cook, it's a book that can guide you to great meals. If you're not so accomplished, the recipes are very easy to follow with wonderful results.
Eat This Book makes a nice addition to any home chef's kitchen bookcase!
Average customer rating:
- overrated
- Easily the best cookbook I own.
- Warning about animal welfare
- Impressed
- The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
|
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson ,
Heidi Sacko Walters , and
Gediyon Kifle
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
African
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
International
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Tutu, Desmond
| ( T )
| Authors, A-Z
| Religion & Spirituality
| Subjects
| Books
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ASIN: 0764569112 |
Amazon.com
New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.
Fiamma: The Essence of Contemporary Italian Cooking
A contemporary spin on classic Italian cuisine for home cooks from New York's acclaimed Fiamma restaurant. |
At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York's renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts. |
Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home
Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook. |
Go Fish: Fresh Ideas for American Seafood
Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy-and faster than you might think. |
In the Heat of the Kitchen
Gordon Ramsay Makes It Easy
International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips. |
Book Description
"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.
In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.
Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.
Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.
As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.
Customer Reviews:
overrated.......2007-09-13
I was really disappointed with this recipe book.
tried many recipes but they were awful. I don't
understand how anyone thinks it's a great cookbook.
This guy means well and probably cooks well, but
I thought the recipes were yucky. sorry.
Easily the best cookbook I own........2007-09-08
This book is gorgeous. It starts with a lovely introduction by Desmond Tutu, then goes on to Marcus explaining his background and inspiration and on to the most amazing history, photographs and recipes I have ever seen compiled in a book about Africa. He even states that he wrote it because there was such a dearth of them, and he did a fantastic job.
This is the kind of cookbook you can read from cover to cover, which is what I'm doing now. The way it is broken down and the sheer number of recipes and photographs make it one to be captivated by for hours and hours!
Covering the entire continent is no easy feat, but he does so in a way that all countries are represented, and I've enjoyed the rich history facts the most. I swear I've learned more in this cookbook that I did in 12 years of school; you'd think slavery and pyramids were Africa's only legacies if you have an American education. LMAO
Each recipe has a wonderful little backstory and history and I think the writing is beautiful. Samuelsson brings African cooking to American shores in a way that isn't daunting, and you can't wait to give the recipes a try. It's worth making the various seasonings, spices and rubs alone to add some excitement to meats and fish if you only want to ogle the pics of everything else (especially him - rawr)!
I was reminded to pick this book up when I saw a scaled-down version of it on sale at Starbucks, along with two special pastries/coffee pairings he created in time for fall. This big version is worth every penny and then some.
Warning about animal welfare.......2007-06-13
Based on the positive reviews I had read, I recently bought THE SOUL OF A NEW CUISINE for a public library. And as the reviews said, the book does have a wide variety of tasty and interesting recipes, and beautiful photography of both the foods and scenes in Africa to enjoy as well. I was dismayed, however, to note that a few of the recipes have as ingredients veal and pate de foie gras. According to the Humane Society of the United States, the production of these involves much animal cruelty. Veal is derived from calves that have been separated from their mothers within a few days of birth, and it is customary in the United States for these calves to be kept in tiny crates too small for them even to turn around, in which they live until they are slaughtered at 16-18 weeks of age. In the European Union, these tiny crates for calves have been banned, but they are still customary in the U.S. Similarly, the Humane Society says pate de foie gras is the product of "extreme animal cruelty." To produce this food, farmers force-feed ducks and geece excessive amounts of food through metal tubes that are shoved down their throats, causing liver enlargement and disease such that the animals cannot move comfortably or even walk in some cases.
As I said, these products of cruelty involve just a few recipes in the book, so if you buy it for yourself you can just ignore those recipes. But if you buy it for someone else, as I did, you can't assume that no one will purchase those foods that are the products of extreme cruelty. As an animal advocate, I have given up all meat, and this book does have many meat recipes, but I have come to expect that in most cookbooks. But there are many non-meat recipes here as well. However, I believe the author should have at least avoided promoting the use of foods that are produced in an excessively cruel manner.
Impressed.......2007-05-21
Thoroughly enjoy reading not only the recipes but the story that goes along with them. Very interesting cuisine, well written, lots of very nice pictures and a wonderful story. I'd like to see more books from this Chef!
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.......2007-04-03
This book was all I expected. The stories and the photo made you want to try a dish as soon as possible.
Book Description
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.
Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.
Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.
Customer Reviews:
Entertaining but not the best cooking reference.......2007-10-08
I was looking for something to use as a reference for how to prepare different types of food. This definitely is not it. It is an entertaining read but it does not really have the level of detail I was looking for when I got this book. The best I have gotten so far is On Food and Cooking: The Science and Lore of the Kitchen (or something like that) by Harold McGee.
We're that much closer to Jetson style food pills.......2007-06-19
Herve This is a genius and should be respected simply for the fact that he approaches cuisine with something other than blind awe of traditions that regarded as fact but are little more than a step up from superstitions and old wives' tales. Already a bit on the dry academic side and then translated from French to English, it can occassionally be a difficult read, but the unique nature of the subject makes sure it says a fascinating read. The book is broken up into sections each a few pages long asking if and why a preconceived notion regarding food is true (Does the juices of meat really contract to the center when you cook it?, Does it matter if you slowly heat your stock or use hot water from the beginning?), the nature of flavor (how salt affects sweet and bitter flavors), just what goes on with the food before we eat it (What causes cheeses to taste the way they do tracing it all the way back to the diet of the cow), and theoretical ideas to make the culinary field better (Developing new cooking techniques involving technology such as artificial vacuums and electrical fields). While the book uses specific examples, it's easy to take This's basic technique and apply it to anything food related, which you could imagine is his goal, having founded the field sharing its name with the book.
good, but.......2007-05-20
good, but, not very complete, inaccurate and simplistic. if you have read harold mcgee, it is a bit simplistic, un-scientific, and extremely biased. good for the beginner or home cook. short stories (and lack of scientific guidelines) are good for those without the patience for "on food and cooking"...
Disappointing.......2007-05-11
I was hoping to find something along the lines of Harold McGee's "On Food and Cooking". If this is what you are looking for, look elsewhere.
Trick in the kitchen.......2007-03-20
This hardcover is divided in small paragraphs which are dealing with the different topics in kitchen science. The first section is dedicated to the tricks in cooking and is the one I like better. Then the author goes through the new discoveries about how do we perceive taste and flavour.
Good start to get in the argument of molecular gastronomy;)
Book Description
Grilling is the most basic method of cooking there is. It dates back to the time of cavemen -- food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes.
Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp.
For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side.
Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins.
To sharpen your skills by the fire, Bobby Flay's Grilling for Life includes the sections "Equipment" (a very short list); "Fahrenheit 101," a temperature chart that helps you navigate rare, medium, and well-done; "Meals in Minutes," offering suggestions for the time-challenged; and "Party Foods," great party menus for everything from a cocktail party to an Italian feast.
Customer Reviews:
Every recipe has been a winner so far!.......2007-08-10
I bought this book on a whim for my father for father's day. I couldn't have made a better choice. Every recipe he's tried has been fantastic so far and it's really sparked his passion for cooking.
Flay gives easy step-by-step instructions and great advice on purchasing grill accessories, etc. I cook all the time and was able to glean some interesting information from the text as well.
I couldn't recommend this book enough. It's the best grilling book we've found (and we've tried a bunch).
For a novice this is the best place to start.......2007-04-11
The recipes were easy to follow, his descriptions and advice were awesome and the food was absolutely delicious. Highly recommended.
A Great Guide to Grilling.......2007-01-24
This is an exceptional grilling book. The information about how to grill is as important as the recipes. Mr. Flay deserves his excellent reputation.
1 for 1 - so far it's been great.......2006-07-10
I'm by far an inexperienced amateur chef...I tried one recipe so far: Salmon filets w/ pepper relish & anchovie vinaigrette. It took me two hours to prepare a 1/2 hour meal but the end result was great. I'm looking forward to my next conquest. Give this book a shot. Happy Grilling!
Good but misleading!.......2006-02-23
I liked the book but was surprised by the amount of fat in some of the recipes. Although I believe grilling is healthier than pan cooking or frying, I was surprised by the amount of recipes that had nothing to do with grilling. From salads to desserts. I was hoping for more on grilled desserts that are light and fresh off the grill. Liked the book, but was disappointing in many of the recipes and the fat count on alot of the recipes are high!
Book Description
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.
Customer Reviews:
Looks good!.......2007-09-27
I bought the book for my bf actually (yes! aren't I the lucky one) so I haven't really read it, but at a quick glance it seems like a good book, the dishes look delicious and not too hard to do. Also, Amazon has superb customer service and shipping time!
Recipes that work!.......2007-08-26
Not only is this a beautiful and well-written book, but all the recipes I've tried so far result in very tasty dishes. I actually rarely follow recipes exactly. I am a culinary school graduate and have worked in professional kitchens for over a decade, so I typically look at cookbooks mainly for ideas. For the most part, I don't usually need to know the procedures or amounts of ingredients in much detail. However, when I find an interesting cookbook and buy it, I always start out by following the first few recipes exactly as written as a way to gauge how much skill and effort went into the book. As I said before, the recipes I followed exactly worked very well.
Some of my favorite things I've found in this book are the "basics" like the nuoc cham. For some reason whenever I try to make this particular sauce without a recipe, it doesn't come out quite right, so I really like Andrea's nuoc cham recipe. Another deceptively simple favorite is the beef stir-fry marinade. I wouldn't have thought to combine fish sauce and soy sauce (I usually think of it as an either/or thing). But this is probably the best asian marinade for beef I've tried and I use it all the time now in lots of different applications.
Buy This Book Today!.......2007-06-16
I bought this book a few weeks ago and just cannot put it down. I think I will be cooking my way through it this summer. Vietnamese food is so perfect with hot sticky weather. The flavors are light and bright and savoury.
This is an excellent book for novice cooks as well as experienced cooks. If you have never tried making Vietnamese food at home it is the first Vietnamese cookbook you should own. It is clear and concise. I love that it has a glossary with how to pronounce the ingredient correctly, that makes shopping a whole lot easier. I was really pleased to find a chapter on Charcuterie. In a Vietnamese/Asian grocery you will see these foil wrapped frozen rolls and know that they are used in Pho or Bahm Mi but they are hard to interpret. Now I can make my own.
Some highlights so far have been the incredible corn and coconut fritters, I made a quadruple batch for a party 2 weeks ago and guests were gobbling them up as quickly as I could get them out of the skillet. The shrimp toasts are lighter and crisper than restaurant versions, I made the cucumber and shrimp salad on Thursday evening. The veggies in it are still crisp and when I had more for lunch today the flavors were even better. The Cha Gio I made for the same party disappeared quickly, you just cannot have too many of those things and make a bunch and freeze some to have on hand later. I love stuffed squid and her tip about piercing the tail end with a skewer as a steam vent took all of the frustration of trying to keep the filling in the squid body. Next on my list is her deviled crab. I've not had the book long and pages are already getting spatters. If you are a fan of Asian cooking your cookbook collection is sadly lacking if you don't have this book.
Wonderful read, disappointing recipes.......2007-01-15
Could not wait to get this highly praised book as I love to cook Vietnamese food and have an extensive cookbook collection. I enjoyed every bit of the book-until I tried three recipes one night. One came out just fine-the other two -the beef stew and the egg, shrimp, scallion pancakes were duds. The marinated meat tasted wonderful when browned, but once tomatoes were added to the dish it became just another beef stew. The pancakes had no taste. On the other hand, the water spinach with garlic was first rate. I will try some other recipes and keep my culinary fingers crossed.
Excellent recipes, wel written cokbok.......2007-01-12
This is an excellent cookbook presenting delicious recipes and the best of Vietnamese culture. I highly recommend it to any serious cook!! The best I have even read! Buy it and visit the author's web site!
Average customer rating:
- Changed the way I veiw food!
- What can I say...
- The Katz Pajamas
- A little disappointing...
- Wonderful book, could use a little clarity in places
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz
Manufacturer: Chelsea Green Publishing Company
ProductGroup: Book
Binding: Paperback
Canning & Preserving
| Cooking, Food & Wine
| Subjects
| Books
Beer
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Spirits
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
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Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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ASIN: 1931498237 |
Book Description
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
Customer Reviews:
Changed the way I veiw food!.......2007-10-10
This book is wonderful! Sandor Ellix Katz has a great way of conveying his personal beliefs on food systems, and how we eat affects our culture. I've been making many of the fermented foods included in his book, and hope to get around to trying to make them all! My friends all think I'm food obsessed now, but I'm completely enjoying myself and keeping myself entertained with the wonderful recipes in this book.
What can I say..........2007-09-04
I love this book, my family loves the soda, my brother wants my sauerkraut and I taught some kids who to start and maintain a sourdough starter made with the yeast from the plumbs on our tree. I can't wait to make wine.
The Katz Pajamas.......2007-08-21
I love this book. Not only is it a comprehensive (and surprising) overview of how pervasive live culture is in the foods we consume, it also is a very helpful guide to making some of these things at home. The style is casual, friendly and the information comes from the writer's own deep experience. Although one reviewer accuses the writer of being "political", there is no agenda pushed here other than encouraging the reader to try making his or her own sourdough, sauerkraut, or beer. And, there is absolutely NO dirty joke on page 10, as one homophobic reviewer claims. If you are a DIY cook or baker, you need to get this book!
A little disappointing..........2007-07-20
As soon as you open this, you get problems. First of all, the man who wrote this book is a vegan, and does not include any fermentation on meat. Good luck living in the wild without a concentrated source of energy and nutrients. We run yet again into problems where much of the fermentation isn't even wild, in particular for dairy. I understand dairy isn't usually available in the wild, but the book is about wild fermentation, right? If you want to learn about fermentation of dairy or grains, you can find all the info you need for free searching on google. Soak, sprout and ferment...If you want to ferment meat, you're going to have to find another source anyways.
The attempt at appearing philosophical at the start of the book was purtty unimpressive.
Other than all of the other problems, there is a wide variety of fermentation of products, and it will suit you well if you're a vegan/vegetarian.
Wonderful book, could use a little clarity in places.......2007-07-08
This is an outstanding book! Sandor Katz has a tremendous passion for fermented foods and it shows in his writing. "Wild" in the title refers to micro-organisms that are in the air, so this book is mostly about fermenting foods you don't need to buy yeast or other starters for. Fermenting with what's in the air appeals to me.
Katz includes a nice variety of recipes for vegetable, bean, dairy, bread, porridges, beverages, and vinegars. Notably absent are recipes for fermenting meat products.
I gave the book 4 stars instead of 5 because, while I love the book, in places I found myself scratching my head trying to figure out what he was saying.
Average customer rating:
- An artful and indepth look into Singaporian, Malaysian, and Indonesian cuisine!
- wonderful flavors
- No Show, All Tell
- Oseland's book draws you in..
- Exotic but so intriguing
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Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
James Oseland
Manufacturer: W. W. Norton
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Asian
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Pacific Rim
| Asian
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Spice: Flavors of the Eastern Mediterranean
ASIN: 0393054772 |
Book Description
The first book to reveal the undiscovered jewels of Southeast Asian cuisine.
Just when you thought you knew everything about Asian food, along comes James Oseland's Cradle of Flavor. Oseland has spent two decades exploring the foods of the Spice Islands. Few can introduce us to the birthplace of spice as he does. He brings us the Nyonya dishes of Singapore and Malaysia, the fiery specialties of West Sumatra, and the spicy-aromatic stews of Java. Oseland culled his recipes from twenty years of intimate contact with home cooks and diverse markets. He presents them here in easily made, accessible recipes, perfect for today's home cook. Included is a helpful glossary (illustrated in color in one of the picture sections) of all the ingredients you need to make the dishes and where and how to buy them. With Cradle of Flavor, fans of Javanese Satay, Singaporean Stir-Fried Noodles, and Indonesian curries can finally make them in their own kitchen. 16 pages color photographs; 3 maps.
Customer Reviews:
An artful and indepth look into Singaporian, Malaysian, and Indonesian cuisine!.......2007-09-02
The author provides wonderful ancedotes for each of the recipes that truly inspire the Western cook. The book is filled with the many encounters the author has had along his journey and vividly retells them with such insight. The recipes are written in a simple, yet descript manner that should not intimidate nor offend the novice or professional cook. This book is truly a gem and is recommended for all who are interested in experiencing the awe of cuisine from the Spice Islands.
wonderful flavors.......2007-08-23
I did some traveling in Malaysia and Indonesia a few years ago and loved most of what I ate. This book has given me the opportunity to try making some of those foods at home. His mouthwatering descriptions of the key ingredients include even some brand recommendations and make finding and purchasing these novel and exotic items much less intimidating. He explains in great detail the required cooking techniques and his recipes are extremely easy to follow. Every recipe I have tried so far has been fantastic.
No Show, All Tell.......2007-05-30
If you want a cookbook with no photos, this one's for you. I read the reviews before buying but only one mentioned wanting more pictures. This is an understatement. The text may be good -- I don't know because I'm still getting over the disappointment of what might have been -- but the few photos there are feature ingredients (how many chili shots do I need?) and a few of the less interesting dishes.
Oseland's book draws you in.........2007-05-20
Great writing and excellent recipes. I've tried the beef sate recipe so far and it's is very tasty.
Exotic but so intriguing.......2007-05-13
No wonder this book was a James Beard winner for 2007. The text is exceptional-you feel like you are there. The photos are perfect. All the food is interesting and the ingredients are available-if you know where to obtain them. Many foods can be bought locally and if you run into a snag, there are internet sites listed. An exceptional book.
Book Description
Perfect for today's hectic lifestyles, this quick-and-easy cookbook will help home cooks free up extra time without sacrificing great homemade meals. Distinctively different, this cookbook features dishes that can be prepared fast and left unattended while the cook answers an e-mail, spends time with the kids (or the guests), or simply relaxes. More than 100 delicious recipes include everything from main dishes and sides to breads and desserts. There are recipes for the crock-pot, stovetop, and oven. Unlike typical "quick" dishes, these emphasize freshness and flavor and avoid highly processed foods. With Hands-Off Techniques, Stress Savers, Eye Appeal ideas, useful tips on ingredients and equipment, plus timesaving recipes, Hands-Off Cooking is the cookbook busy people can't wait to get their hands on.
Customer Reviews:
My favorite cookbook this year!.......2007-07-19
This cookbook is great for cooks at any skill level. The recipes are approachable, yet far from standard "quick-meal" fare. Lots of influences, including Thai, Indian and North African lend the recipes tons of flavor. Even though the author offers plenty of ideas to make the dishes even more convenient (buying a cooked chicken or diced onions, for example) the recipes often call for ingredients I usually have on hand, eliminating special trips to the grocery store. Whereas some of my cookbooks sit on my shelf gathering dust, this one is already dog-eared and food stained!
Hands-Off Cooking:Low-Supervision, High-Flavor Meals.......2007-05-17
I have made a good number of the recipes in this new cookbook. They all seem easy to make and then they turn out so delicious. The Vegetarian Chili has become a regular at our house. Last night I made Fish Vercruz; it was scrumptious!!! so I decided I had to spread the word about this great book.
Hands Off Cooking.......2007-05-12
I admit, and all my friends KNOW that I am not a cook, but this book looked like something that may help me make some simple dishes. To my suprise, the recipes are EXTREMELY tasty and simple !! I actually am begining to look forwaed to getting in the kitchen, and not only serve my family excellent food, but also to company !! Thanks so much Sue
The Perfect Book for Busy People Who Love Good Food.......2007-05-12
Every recipe I have tried so far has resulted in a truly superior meal...and true to the book's mission, prep is easy and not labor-intensive.
If you are extremely busy but value a great meal at home, you need to buy Hands-Off Cooking. I have already picked up copies for a couple of friends.
It's the best cookbook I have read/used in a long, long time.
Adding Variety to my Routine.......2007-05-07
I tend to work to much and get in a food rut, repeating the same meals until I can't stand it. I just tried my fourth recipe from this book, another success - the lamb meatloaf, and it continues to prove to have been an excellent purchase.
I buy the ingredients the night before I actually try the recipe. If I try to buy the same day then I get home too late to make the recipe. I like that the recipes seem to be just what the title promises - hands off. I do the prep and then some laundry or gardening - then dinner.
Average customer rating:
- Delicious, Exciting and Fantastic
- I couldn't put it down!
- Great Cookbook
- Wonderful!
- The Guru on Hispanic Recipes
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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
Maria Baez Kijac
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Latin American
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina (Hippocrene Cookbook Library)
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Secrets of Colombian Cooking (Hippocrene Cookbook Library)
ASIN: 1558322493 |
Book Description
This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.
Customer Reviews:
Delicious, Exciting and Fantastic.......2006-04-27
The South American Table contains authentic flavorful recipes from South America.
Maria Baez Kijac is a food writer, cooking instructor and culinary historian. She was born and raised in Quito, Ecuador and spent 15 years researching this book.
Coming from a native of South American and currently living in the United States, Baez Kijac knows what we are missing in our lives - genuine South American foods! Having lived in South America myself, I see that South American food is gaining in popularity but is still under-recognized. This cookbook helps people enjoy a variety of dishes without focusing too greatly on one area of the continent.
Her recipes are easy-to-follow and extremely flavorful! I was happy to see some of my favorites in here too!
If you enjoyed "The Book of Latin American Cooking" by Elisabeth Lambert Ortiz, then you will love "The South American Table" by Maria Baez Kijac!
I couldn't put it down!.......2005-08-12
I just bought this book today and have yet to cook from it (hence holding off on the 5th star) but this is what I was looking for in a South American cookbook. While others may give a brief intro about a dish, Ms. Kijac gives several pages of history and background that really helps one understand this cuisine. The book is so well-researched that one can see it was truly a labor of love. The food glossary is a big bonus! My only criticism is that each recipe is not associated with its country of origin.
Great Cookbook.......2004-02-23
My wife, who studies many cookbooks, said that it was a wonderful book with many delicious recipes. She made me a terrific dish from book and asked me to get her a copy as a present.
Wonderful!.......2004-02-11
I recently took this book out on loan from my local libary, but love it so much, I'm going to buy a copy for myself. I am half-Colombian and grew up in New York where South American cuisine, particularly Colombian, was plentiful (from homecooked, family meals to countless restaurants in Queens). I've been living in California for ten years and often long for an authentic sancocho, platanos, arepas, empanadas, aji piques, etc, but have never had any luck. Now, with these recipes and the wonderfully informative glossary of South American ingredients - and where to get them - I can make the meals I love so much myself and discover so many others. I especially enjoyed the brief history of the South American cuisine.
The Guru on Hispanic Recipes.......2004-02-04
An elaborated acomplishment it deserves praise for such an acomplishment. A great reference and guide to foods from Latin America. Maria Kijac presents a complete and extense set of recipe with simplicity.
Definetly a must for the food lover that likes to cook every day something nutritious and diferent.
So far the best recipe book ever made for the Hispanic Market
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