Book Description
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.
First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, “so that I’d have a place to eat after cooking all night at the French Laundry,” and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this year’s opening of the Bouchon Bakery in New York City, and last year’s momentous Michelin guide that awarded Keller’s Per Se the top honors, Keller is increasingly in the limelight—and his inventive, delicious food is increasingly in the consciousness of a national audience. The Complete Keller is the perfect gift for anyone who loves fine food.
Customer Reviews:
This can only be described as "food porn".......2007-03-24
These books are outstanding - the level of description, the quality of the books themselves, the full color pictures of what the dishes look like... I gave it as a Valentine's Day gift to my girlfriend who loves them - and keeps calling the books "Food Porn".
Great Delivery.......2007-01-18
Service was great. I recieved the package 2 days after i ordered it. Everything turned out great and I apprechiate it.
Excellent Books...not for Beginners.......2007-01-14
Having been to both Bouchon and The French Laundry makes these two volumes even more special. We have made a few of the recipes, but recommend perfecting them yourself before entertaining...they can be quite challenging! Great pictures too...a must have for the serious cook that wants to try and imitate Keller, and a great memory if you have been to the restaurants!
Possibly The Best Contemporary Cookbook.......2007-01-10
Although probably not for the casual home cook these books are perfect for those interested in preparing fresh food correctly and with patience. I myself am a young cook in the food industry and have gleened much knowledge from both The French Laundry and Bouchon. Bouchon, being the more accessible of the pair, probably offers more for the home cook. Yet being able to cross-reference the two is exciting and insightful, and gives one a look at how Keller came to be one of the greatest chef's in the world.
Food Porn.......2006-12-06
That is probably the best way to describe these cookbooks. They are a beautiful, sumptious feast for the eye and palate. The techniques that are taught are so valuable you will find yourself using them when not using either of these cookbooks. The pages are beautiful and glossy.The recipes, are beautifully laid out step by step. There has been criticism that Keller's cookbooks are almost too nice to use. I beg to differ. As with everything Thomas Keller does, these too are first class.
Average customer rating:
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Allen Susser's New World Cuisine
Allen Susser
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0385471114
Release Date: 1995-02-01 |
Book Description
First came California cuisine, then Pacific Rim, and now comes the hottest, most innovative new way of cooking for the nineties. New World cuisine, coming from South Florida, incorporates the surprise and excitement of tropical flavors and ingredients into the classic American and European traditions. The fruits and root vegetables of the Caribbean and Latin America are combined with fresh fish and seafood from Southern waters, grilled and barbecued meats, crisp greens, and traditional desserts to create a way of eating designed to please modern tastes. As chef and owner of Chef Afleia's in North Miami Beach, Florida, and winner of the 1994 James Beard Award as Best American Chef in the Southeast, Allen Susser is acknowledged as a principal inventor and quintessential proponent of the New World Cuisine. In Allen Susser's New World Cuisine And Cookery, he provides more than two hundred recipes for such appetite-inspiring dishes as Grilled Plaintains with Black Beans and Dried Fruit Salsa, Mahimahi with Sweet Corn Puree, Lobster Cassoulet, Honey Chili Roasted Duck, and Double Chocolate Coconut Cake. All of the dishes are easily within the scope of home cooks everywhere. A complete glossary not only explains the ingredients that might still be unfamiliar but offers alternatives for those that may not be available in colder climates throughout the year.
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
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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
Bigger, better, expanded, enhanced, and just a whole lot more of the reliable, authentic dishes readers expect from Southern Living. This all-inclusive and completely revised edition packs in more than 1,250 recipes in its 512 pages, all tested for prep times, health-consciousness, convenience, and, of course, exceptional taste. Longtime fans of Southern Living as well as novice cooks will love the comprehensive Kitchen Basics chapter and abundance of enticing photographs.
Customer Reviews:
Terrific cookbook!.......2007-09-09
I checked this book out from my library and quickly realized that I had to have this book! The recipes all sound delicious and easy to prepare. The how-to sections on making bread and choosing cuts of meat are very helpful. You can't go wrong with this book!
favorite cookbook.......2007-09-08
Recipes are easy to make,and taste great. I love that the book includes a nutrient analysis for each recipe, and also highlights family favorite and quick recipes. This book makes a great gift.
Great Basic Cookbook.......2007-03-18
This is a great basic cookbook to have, plus it offers so much more, especially if you are a southern cook.
Awesome Book!.......2007-03-15
I love this cookbook. Has awesome recipes. Would highly recommend it.
All-New Ultimate Southern Living Cookbook.......2007-03-01
Like all the annual Southern Living Recipe books, this one is equally wonderful as gifts for my wife and mother-in-law. Husbands & son-in-law, go for this one - it may get you out of the dog house.
Amazon.com
This 25th-anniversary edition of the classic, bestselling cookbook contains 600 heart-healthy recipes, 150 of them brand-new. The book has been updated to reflect the use of nonfat and low-fat ingredients that didn't exist just a few years ago. Recipes include appetizers, snacks, beverages, soups, salads, entrées (seafood, poultry, meat, vegetarian), vegetables, side dishes, sauces, breads, breakfasts, and, of course, desserts. Many are healthier versions of old favorites--such as Eggplant Parmesan, Chicken à la King, Sweet and Sour Pork, Spaghetti with Meat Sauce, Devil's Food Cake, and Chocolate Chip Cookies--with some new entries that reflect modern eating trends, like Portobello Mushroom Wrap with Yogurt Curry Sauce, Pad Thai, Curried Quinoa Salad with Cranberries and Almonds, and Artichoke and Chick-Pea Pilaf. Whether you want a quick meal, a nutritious dinner the whole family will enjoy, or a festive entrée to impress guests, this book has an array of choices.
Most recipes reflect AHA guidelines: no more than 30 percent total fat, 8 to 10 percent saturated fat, less than 300 milligrams of cholesterol per day; plenty of vegetables and grains; and moderate sugar and sodium. Some recipes are higher in fat, but you balance those with lower-fat recipes on other days of the week. Nutritional information includes calories, protein, carbohydrates, cholesterol, fat (total, saturated, polyunsaturated, monounsaturated), fiber, and sodium. --Joan Price
Book Description
Since the American Heart Association published its first cookbook in 1973, dozens of health and diet trends have come and gone. Throughout this time, the Association, the foremost authority on heart health, has set the standard for nutritious eating. With millions of copies already in print, the Association’s flagship cookbook, The New American Heart Association Cookbook, is back—and better than ever. In today’s climate of confusing and often contradictory dietary trends, the American Heart Association once again rises above the fray and presents credible, easy-to-understand information about maintaining a healthy heart—and delicious recipes that make it simple to follow that advice at every meal.
The more than 600 recipes, including 150 new ones, follow the American Heart Association’s guidelines for healthy eating and make The New American Heart Association Cookbook, Seventh Edition a welcome addition to the cookbook world. Whether you crave classic family favorites, ethnic dishes, vegetarian entrées, or the most varied, cutting-edge recipes, you’ll find plenty of options. Orange Chicken Lettuce Wraps, Greek-Style Beef Skillet Supper, and Grilled Vegetable Pizza with Herbs and Cheese are just a few examples of the up-to-date, exciting, and flavorful choices inside.
The New American Heart Association Cookbook, Seventh Edition can even help with menu planning, holiday cooking, and shopping for healthful ingredients. With the latest information about the connection between good food and good health, emphasizing variety, balance, and common sense, The New American Heart Association Cookbook, Seventh Edition is the ultimate healthy-heart cookbook.
Customer Reviews:
New American Heart Association Cookbook.......2007-09-15
The New American Heart Association cookbook 7th addition is great, after my husband suffered a heart attack I knew we had to change the way we looked at food, all the meals are tasty and well planned. It gives you tools to change the way you cook and eat for a healthy lifestyle.
Yummy.......2007-08-09
I really like this cookbook. It is SO well organized! There's a table of contents, and index, and the section breaks are clearly delineated so you can turn to them easily and quickly. This isn't rocket science, but it's something the authors of many other cookbooks can't seem to wrap their brains around.
So far I've made a handful of the recipes. They aren't gourmet; they are basic family fare. I've liked everything that I've made from here. The warm orzo salad with black beans and ham, and the portobello and sirloin strips over spinach noodles were particularly well-received.
Yum.......2007-07-30
7th Edition, New American Heart Association Cookbook is quickly becoming one of my favorite cookbooks. Nice sauces, delicious recipes from appetizers through entees to desserts.
I'll be giving this book as a gift to others.
Great Cookbook.......2007-05-28
Lots of great recipes and not a lot of ingredients that you need to make a special trip to the grocery store for.
I'd rather die than use this book.......2007-05-25
I'd rather die of a heart attack than cook from this book! I bought it for my husband because he has high colesterol, but every recipe we tried was lacking in flavor. The Southwestern Ratatouille was bland, and other recipes didn't fare any better. The recipe titles are tantalizing, but fail to deliver flavor.
Amazon.com
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.
Book Description
Includes two bonus chapters of recipes, menus, party and decorating ideas, and shortcut treats!
Bonus Chapter No. 1: Holiday Menus
- Menus for Thanksgiving to Christmas and the Super Bowl including holiday brunches, appetizer parties, dessert parties, and simple dinners for busy families
- Additional recipes new to this edition
- Make-ahead information and time tables for all menus so more time is spent with guests, not in the kitchen
- Fun and simple tabletop decorating ideas to dress up holiday tables
- Tips to make holidays easier and more fun
Bonus Chapter No. 2: Shortcut Treats
- Simple cookies and candies (using a mix or just a few ingredients stirred together)
- Food gifts that include easy packaging ideas
- How to organize a cookie exchange
- Simple decorating ideas to dress up packaged cookies
Customer Reviews:
the best cookbook out there.......2007-10-11
this was a gift for my sister-in-law and I believe everyone should own a copy of this book. It is the most helpful general cookbook I have ever owned and I have given copies to many friends and family members.
Favorite.......2007-09-08
This was my favorite cook book and my daughter thought so too, so I bought her this one for her new home.
Good basic source.......2007-08-16
Great 'learn to cook' source. I sent each of my kids off to their first apartments with a copy.
Love this book!.......2007-07-24
I borrowed the book from the library. This was the only cookbook that I borrowed from the library that I use practically everyday. After renewing the book three times, I think it was time to purchase it. The instructions are easy to follow, the ingredients simple, and I've only had something come out bad once due to a missed ingredient on my part. This book is really great for a beginner to intermediate - where fanciful is not necessary.
Are roasted red peppers the new sun dried tomatoes?.......2007-07-18
The recipes are solid and practical. I use this cookbook as my starter when I'm planning meals for the week. If it doesn't have a recipe for a particular base, then I move on. It works well in that role. I have noticed a number of recipes that would've had sun dried tomatoes as a unique flavor in previous recipes now have roasted red peppers.
The ability of the cookbook to stay open on it's own is a real bonus.
Amazon.com
Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.
"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm
Book Description
Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes,
Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit,
Commander's Kitchen lets the good times, and the exceptional dining, roll.
Customer Reviews:
Brings fond memories to mind.......2004-05-23
If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.
Great compliment to a great restaurant!.......2004-03-27
This is an excellent compliment to one of the best restaurants. Ilove to cook & eat!! Most restaurant cookbooks have cookbokks which its hard to duplicate their meals. Usually they have recipes so complicated ( require kitchen appliances the average person doesn't have or ingredients impossible to find. Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.
Eating great...New Orleans style!.......2003-09-08
When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.
This book is a must for those that "live to eat" (as opposed to those that "eat to live") and truly enjoy the New Orleans and Creole food styles. The recipes we've tried so far have turned out wonderfully (the recipe for the Chocolate Molten Souflee alone is almost worth the price of the book) and, thus far, have been easy to follow. The narratives provided by the authors about both the food and the restaurant itself are a great addition to the great recipes.
I would recommend this book, and the restaurant, to anyone.
Learn about Creole and Cajun cuisine..........2002-03-22
Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.
I am partial to the simplicity of one-pot cooking offered by Cajun cooking. These are wonderful hearty and spicy meals (gumbo, red beans & rice, etoufee, jambalya) that I often cook to serve large groups of people. In fact, Chef Jamie includes many of these recipes in the "crew" section of the cookbook since he used them for staff meals.
Creole Class Act.......2001-12-28
As a longtime fan of Commander's Palace (and creole and cajun cuisine in general), I found the book as much fun to read as the dishes were to prepare. The beautifully presented recipes and well written preparation tips were made all the better by the inclusion of tidbits of New Orleans and Brennan family history. This book is a must have for both veteran and novice cooks interested in preparing great Louisiana style food.
Every recipe that we have tried from this book has been a hands down home run with our friends and family. The recipes are scaled for truly generous portions. For Christmas Eve dinner we prepared the Venison Stew and the Jalepeno Corn Bread for family in the upper midwest. They liked the meal so much that we left them the recipe book and I have just ordered another for myself!
Book Description
On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting and covered in drifts of coconut. As Time Out New York says: "The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore."
Magnolia's owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to refreshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with eight pages of glorious color photographs, The Magnolia Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends.
Customer Reviews:
Good but not the same as the real Magnolia.......2007-10-05
I bought this bakebook for the vanilla cupcakes with vanilla icing, just as they sell at Magnolia. Everytime I'm in the city I like to stop at Magnolia (or my new recent favorite cupcake eatery Buttercup)and eat a delicious treat. However, these cupcakes are definitely not the "real deal." The recipes require tweaking. The cupcakes are too dry when made according to recipe. The icing, had I used all of the sugar the recipe called for, would be cavity rot on a cupcake. I used 1/2 the sugar that the recipe called for and found that to be the perfect amount for the perfect icing. For these reasons, I am giving it 3 stars. It's good, but not quite perfect.
The best cake recipe..........2007-09-14
Cute lil cook book full of fun recipes from one of America's favorite bakeshops. It really is just grandma's recipes, but perfected and increased in serving size. I love this book because I love Magnolia Bakery and their white cake recipe, but if you are looking for a single baking book for your kitchen or a beautiful gift - this book isn't quite at that level. I do, however, love the lil stories that are included with each recipe - how its this customer's favorite or how they first started making it...cute, cute, cute!
Great Book on Baking.......2007-08-06
The book was in perfect shape..just like new. Good price. Great recipes.
Thanks, gb
Cook Book.......2007-07-19
My wife loves the recipes. How can you not want to make these yummy bakes treats. Just don't eat too many or soon you may not fit through your doorways : - )
Yum!.......2007-06-08
I am far from an experienced baker but have had good results thus far. I made the Vanilla cupcakes and they came out great! Definately read the intro before baking. The first round of cupcakes came out not-so-great but after reading the intro and following the tips they came out perfect!
Average customer rating:
- So sad...
- A good pick
- One of the best AHA cookbooks
- Quick and Easy
- Good
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American Heart Association Meals in Minutes Cookbook: Over 200 All-New Quick and Easy Low-Fat Recipes
American Heart Association
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
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General
| Quick & Easy
| Cooking, Food & Wine
| Subjects
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General
| Exercise & Fitness
| Health, Mind & Body
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Low-Fat Diet
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
American Heart Association
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
General
| Medicine
| Subjects
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American Heart Association One-Dish Meals: Over 200 All-New, All-in-One Recipes
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American Heart Association Low-Fat & Luscious Desserts: Cakes, Cookies, Pies, and Other Temptations (American Heart Association)
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0609809776
Release Date: 2002-11-05 |
Book Description
If homemade meals at your house are being replaced by fat-filled takeout or microwaveables in front of the TV, you'll want
American Heart Association Meals in Minutes on your cookbook shelf. More than 200 delicious low-fat, low-cholesterol recipes nourish your appetite for good food while respecting your hectic schedule. Whether you're balancing work and family, putting in overtime at the office, or simply wanting to restore the joys of home cooking to your table, here are terrific dishes you can put together without a lot of fuss and bother--and in 20 minutes or less.
With everything from appetizers, snacks, soups, salads, and sandwiches to main courses (including plenty of vegetarian options), vegetables, breads, breakfast dishes, and of course desserts, the emphasis is on ease of preparation and great taste. You can prepare many of these dishes with ingredients you probably already have on hand, making mealtime even more stress-free. In addition to one-dish and microwaveable recipes, there are four special "super saver" recipe types for when you're extra rushed to get dinner on the table. "New Classics" are basic main dishes that will become your new standbys, ready to dress up or down as you see fit. "Planned-Overs" are recipe "twofers" that use last night's leftovers in a creative new way for tonight's meal. "Shopping Cart" recipes require no more than six common ingredients and get you in and out of the kitchen in no time. "Express-ipes" are the quickest of the quick, taking merely 25 minutes or less for all the preparation and all the cooking.
Tempting dishes include:Stacked Mushroom NachosMini Cinnamon StackupsPortobello Pizza with Peppery GreensChicken Fajita Pasta with Chipotle Alfredo SauceScallops ProvençalBroccoli with Sweet-and-Sour Tangerine SauceChocolate Hazelnut Angel Food Cake with BananasDevil's Food Cake with Caramel DrizzlesNo-Chop StewBlue Cheese Beef and FriesTurkey PotstickersLemongrass Chicken with Snow Peas and Jasmine RiceGreen and Petite Pea Salad with FetaPasta Frittata
Customer Reviews:
So sad..........2007-10-08
I think this book was a waste of money... I looked through the recepies and there is nothing that I would be tempted to make... The recepies dont have a single name that I recognized. Its so disappointing.
A good pick.......2007-05-24
I have only made one recipe from this book so far but it was delicious, simple and quick.
One of the best AHA cookbooks.......2007-04-06
I also have the Low Cholesterol/Low Fat cookbook, which I like, but the recipes tend to be a little complicated and take a while to prepare and cook. This book still has low cholesterol and low fat recipes, but they are much easier to make. It also contains many more recipes than the other cookbook, including a lot of pasta dishes, which I thought were lacking in the other book.
Quick and Easy.......2007-03-11
This little cook book offers recipes that are easy and quick to make with staples usually in my cupboard. We are two seniors and I'm always trying to make palatable, heartfriendly meals.
Good.......2007-01-09
There are some recipes I would make in this but also alot that don't look good.
Book Description
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.
Here he shares an exclusive recipe from the Kennedy kitchen with us:
Sugar Tuile
These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft.
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Makes about 8 cookie cups
1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract |
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1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. |
Customer Reviews:
Buy it!.......2007-07-16
I bought this book as one of our prizes for out annual 4th of July races. I skimmed it and copied a few recipes before placing it on the prize table. Wonderful stories with every recipe. The three recipes I made have been excellent. The meatloaf is the best I've tasted and easy to make.
I plan on ordering another copy for myself and trying more recipes.
Jini.......2007-06-11
I live about ten miles from the compound and own over 2,000 cookbooks and this is one of the best I've ever seen. It has receipes that are easy to follow with ingredients that are readily available and is both current and traditional. It's the best addition to my collection in a long time.
Good Enugh to Eat!.......2007-05-22
the stories are fun tio read, and the recipes are easy to follow. I've tried a few, and they've been delicious, despite my limited culinary skills! I gave copies to my daughters-in-law for Mother's Day, and I've heard no complaints. It's beautiful to look at, too--and that alone makes it a worthwhile acquisition.
Fabulous Craftmanship!.......2007-05-09
It is apparent that a tremendous amount of work went into the development of this book. The pictures and narration is eloquent and extremely vivid. It's a wonderful book to have around the house for guests to look through and spark conversations, and for hosts to refer to for food preparations. This book is truly amazing!
Unbelievable Book!!.......2007-05-09
This book is a winner! It is filled with recipes to make any occasion special- from breakfast to dinner. I enjoyed reading the stories in the book. The recipes are easy to follow, and would make a lasting impression at any party or get together. I highly recommend this book for a gift or just to add to your collection!!
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