Product Description
George Mateljan's new book takes healthy eating to a whole new level. It presents a unique nutrient-rich approach to the "Healthiest Way of Eating" with 500 Mediterranean-style recipes, most of which take 7 minutes or less to prepare. This book answers the question about what to eat to keep healthy. It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their "Healthiest Way of Eating." The World's Healthiest Foods are among the most flavorful foods in the world - so you can now eat healthier without sacrificing taste! George also explains why it is not any more expensive to eat healthy. The book complements the material on the whfoods.org website with innovative new ways to maximize the nutritional value of the World's Healthiest Foods and minimize preparation time using quick and easy recipes that anyone can make.
Customer Reviews:
Awesome!.......2007-10-10
This book is a consolidation of all the food evaluations I have read in the past. I had been looking for something like this for awhile. Needless to say, it opened my eyes as to what food I should be eating. Also, it helped me identify what foods I should eat if, say, I wanted to reduce my cholesterol. I'm very happy and would highly recommend this book!
Love this book.......2007-10-03
This is an excellent health and cook book. The recipes are easy and well written. I love being able to look up ingredients and see recipes and healthful tips.
Outstanding Resouce!.......2007-10-03
This book can change how you look at food. Full of great advice on how to choose the freshest items, how to store them, and healthy recipes.
FABULOUS.......2007-09-30
omg, this book is GREAT, like the Bible for Food!
Highly recommend, definitely a book to own and enjoy!
You won't be disappointed!
food bible.......2007-09-30
This is the best book ever!The nutrional info is great,with recipes and tips on how to cook it to keep it highly nutritious.This book is an excellent source of good nutrional basics for all and it is without a doubt worth every penny!
Book Description
Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! estselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak.
Customer Reviews:
You'll love Jamie, cause Jamie L-O-V-E-S food!.......2007-03-10
I wasn't sure about getting this cookbook, but WOW is my stomach grateful that I did! Straight off, being that fish and chips are my favorite, I tried his "Fish, Chips and Mushy Peas"...minus the mushy peas...(they scared me a bit, being with mint?!?! and all)...it was deluxe, restaurant-ish, lick-your-fingers-and-enjoy-your-guests-praise-nonstop-throughout-the-whole-meal-GOOD! I tried lots of fish and chips recipes before by hoo-ha chefs, all over-complicated, disappointing messy and not-tasty muck, but this one by Jamie was SIMPLE (3 ingredients for the batter) and tasted like perfection! (p.s-try it with a tartar sauce with mayo, mustard, lemon-juice, pickles, onions and a freshly crushed garlic clove...Y-U-M)
After trying the fish, I had a drive to try out some of the others so I tried his "Roast chicken with lemon and rosemary roast potatoes". Now... I make a great variety of roasted chicken dishes, complicated and simple, all BIG hits, and I really thought there was nothing new in the roasted chicken world, until this!!! Wow! My husband and I gorged the whole dish ALONE while quickly abandoning the fork and knife for our hands, licking our fingers every trip to the mouth! The recipe includes stuffing the chicken with garlic cloves and a pierced boiled lemon oozing it's juice...OH MY...speechless is the word! I recommend to eat this dish alone or with the hubby/wife, because it's too good to share with guests! It's our new favorite chicken roast (p.s-stick with fresh herbs, you'll taste the amazing difference!)
After two amazing triumphs with Jamie, I went on to "The ultimate burger and chips". Had it with the hubby and a friend. This burger should have been on that show Oprah had, where her friend explored the top 50 burgers to eat before you die! B-L-I-S-S! This recipe calls for a pestle and mortar, which I never owned and was weary about, but I got one and I am loving it (bye-bye aggression!)We added fresh avocado slices to the bun, besides Jamie's other recommendations..."druel-icous"! This one makes the "junk food/snack" reputation of the burger vanish and become 100% Meal!
The only danger with Jamie's cookbook is that you can forget about all conventional table conversation period...the eating experience becomes only EATING THE FOOD...AND TALKING ABOUT HOW GOOD IT IS...and having a very sudden urge to be thankful to God for food! (shouldn't that be the correct way anyhow, if you're cooking like you should...or could with Jamie?) This is my idea of an eating-lifestyle one must experience before they die! Life is too short to just eat to fill!
It is so refreshing to come across a chef who does all the normal meals we all know and love, but has a deep-food-loving twist that makes it feel like it's the first time ever eating the meal, and who has such a passion for food that you can taste with every bite! Plus, I gotta hand it to him for sticking to the fresh veggies and herbs as opposed to all the dried, frozen and over processed junk there is widely offered today! Don't be afraid to try out new tastes and new herbs...with Jamie they'll become an inseparable part of your meals that you'll marry with the rest of your dishes too!
Suggested food blessing for Jamie's dishes: "Hallelujah, thank you God for Jamie! Amen."
Easy to follow recipies.......2006-11-11
Great recipies and easy to follow. Good foods to entertain your family and friends!
Jamie's Dinners: The Essential Family Cookbook.......2006-11-04
Jamie Oliver aka "The Naked Chef" is my favorite celebrity chef and former Food TV cooking show host. I learned to cook watching his shows. This cookbook is chock full of recipes for parties and family events. There are 120 recipes beautifully illustrated with color photos and simple instructions. Jamie Oliver makes cooking fun, fast and easy. You don't need to be a pro to have a hearty, healthy meal in minutes. Buy this book! You'll love it.
Good, easy and wholesome recipes, but not always a hit with kids.......2006-10-24
This is my first Jamie Oliver cookbook. His TV shtick never appealed to me, but when I read about his really admirable work at improving school lunches in the UK and providing training for school-leavers at "15," his London restaurant, I decided he merited some support. Besides, we definitely needed to widen our repertoir of home dinners.
I've been very favorably impressed by the book. I've made about seven or eight things out of it now, and all have turned out to be excellent. Unlike some reviewers, I didn't mind the lack of precision in some recipes (I've always relied more on just using a "lug" of olive oil than measuring it, anyway), and I've learned to deal with the occasional editing lapse--if you read the whole recipe before starting (good advice I don't usually follow) you discover the "beaten egg" called for in the Spanish roast chicken isn't actually part of the recipe anyway.
So I recommend this book very highly. I should mention that although there are a number of recipes that the author describes as hits or favorites of his children, we've yet to find recipes in the book that will enchant young and old alike. (I don't rule out that this is only because he prepares them better than I do.) But I'm happy to keep plugging away at it, because literally everything has pleased the old, and that's who's doing the cooking!
Useless cookbook for families.......2006-08-26
We don't all live by farmer's markets or in big cities. Too many ingredients (some hard to find in many places) and too long preparation time for stressed out families. I'm sorry Jamie, but I don't have time when I come home from work to crack open a coconut and shred it for fixing a sallad which, by the way, my family won't like. The amount of fat, especially saturated fat in the recipes is astounding. Fine for once a week, but for everyday? I was very disappointed in this cookbook, I'm sorry to say.
Amazon.com
Perhaps more than any other person, Marcella Hazan is responsible for bringing Italian cuisine into the homes of American cooks. We're not talking spaghetti and meatballs here--Hazan's cuisine consists of polenta, risotto, squid braised with tomatoes and white wine, sautéed swiss chard with olive oil and garlic.... Twenty years ago, when Hazan first exploded into the American consciousness with The Classic Italian Cook Book and More Classic Italian Cooking, such recipes were revolutionary. With time, however, these classic dishes have become much-beloved family favorites.
Now a new generation is ready to be introduced to Marcella Hazan's way with food, and in Essentials of Italian Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?
Book Description
With more than 100 illustrations by Karin Kretschman.
Customer Reviews:
Probaby THE most essential book on Italian cuisine in the English language.......2007-08-20
Among serious home cooks and many professional chefs, Hazan's book is widely considered to be one of THE essential books on Italian cuisine.
All of her recipes are well written, well explained, well organized, and the flavors are well honed and she's obviously been making (and teaching) them over and over again for years ... and as a result, her book has a polished and reliable feel to it. Even if you momentarily lose your way and are faced with a leap of faith on some ingredient or technique, you quickly learn to trust Mrs Hazan's advice and experience, because she earns it the hard way.
Her recipes range from the basic and reliable, to the sublime.
Classic Risotto ? It's in there.
Want to make various types of fresh pasta from scratch ? It's in there.
Braised Pork Chops in Browned Sage Butter ? A fabulous recipe. I loved it so much that I went out and bought a $160+ top of the line heavy duty covered saute pan in order to do it proper justice, and to be able to serve 4 people at a time.
If you're the sort of foodie who understands and appreciates the differences between "Classic Italian" and "Italian-American" cuisine, and if you cook either at home with any degree of regularity, then this is THE book for you.
All glowing praise aside, I do have a few minor nits:
1) Although this book represents a welcome giant step beyond mere "Italian American" in the direction of Classic and Authentic Italian, the authoress could have gone still further, but didn't. For instance - there's not nearly as much focus on seafood in this book as there is in Italy. Also, sausage making dealt with fairly minimally, and Offal is barely mentioned at all. For those sort of things, you need to go to a hardcore gourmand chef like Mario Batali. Most mainstream home cooks won't bat an eye missing such things, so I can't really complain too vigorously ... but I adore offal, and I noticed its absence.
2) Marcella is most assuredly old school - and you either love or hate that. I happen to love it, but I thought it worth mentioning. Case in point - all pasta in this book is made the old fashioned way ... flour, egg yolks, and rolling pin, and occasionally a dowel or (if you're really a geek) a chitarra. You wont find any mention of taking shortcuts with semolina flour and water, or using food processors or electric rollers/extruders in this book, and if you were to ask her in person she'd probably shake her finger at you in a disapproving fit of apoplexy, while remarking that pasta that's extruded like [...] matter will taste like it too. Ok, I'm exaggerating a bit, but not much. Anyway, hardcore traditionalists love and admire her for her commitment to traditional techniques.
Glowingly recommended.
Excellent choice for a beginning cook.......2007-08-11
When I started learning how to cook, this was the first cookbook that gave me reliably good results. Hazan's instructions are scrupulously clear, so that even fairly involved recipes like polenta and home-made pasta will come out right the first time. She tells you when some or all of the steps in a recipe can be completed ahead of time. (I wish more cookbooks did this.) She also tells you when you may substitute ingredients and when you may not--e.g., when you may use canned beef broth instead of home-made. Her advice can sound snobbish, but it is correct. The roasted bell pepper sauce with garlic and basil is sublime when made with freshly grated parmiggiano-reggiano cheese. Made with domestic parmesan, even if freshly grated, the sauce is merely nourishing. The book also offers helpful advice on how to match pastas with sauces and on how to put together a collection of dishes that will make up an authentically Italian meal.
In general, my experience has been that if I like the ingredients that go into a recipe, I will find the results at least pleasant and often delicious. I can't say that about many other cookbooks. Among the best recipes in the book are those for chick pea soup (non-vegetarian), sage and butter sauce with home-made fettuccine, risotto with celery, frittate with onions, braised pork chops with sage and tomatoes. , sauteed swiss chard stalks, and olive oil cake (accurately described as "surprising and savory"). The introduction to the chapter on salads is also most helpful. Since learning how to dress a salad in the Italian style, with salt, oil, and the slightest drizzle of wine vinegar, I've never had the desire to purchase a salad dressing.
Pass (on) the salt.......2007-07-25
Much as I love Italian food and the preparation thereof, I often find this book frustratingly unclear in its recipes.
It is also very old-fashioned as far as nutrition goes. For example, if prepared to the book's specifications, many dishes we tried tasted overwhelmingly salty to us--and we don't generally even make a conscious effort to avoid salt in our diets.
Simple, delicious, and well written........2007-06-26
After reading all the positive reviews here on amazon, I mentioned this book to my sister, who gave it to me for my birthday. I've rarely been happier with a cookbook. The recipes are very simple, not too many ingredients, but the way they combine is delicious, and many can easily be expanded upon or slightly altered (though I really recommend trying all of them in their simple forms first, as the way they are cooked and the advice on selection of ingredients lends them unexpected complexity).
I've so far cooked several of the pasta sauces, two of the pizza recipes, and the unique layered crespelle, and all have been delicious and not difficult to make (most can be made with one sauté pan, a wooden spoon, and a good knife). Even more helpful than the recipes themselves is the essentials section which offers a very good guide to what italian home cooking essentially consists of, ingredient selection (which includes some surprising things, given common American understanding of Italian cooking and common restaurant practices here), basic technique, and so forth. Each section also includes an introduction to the book's approach to it, and most recipes have a description of the region or city the dish is from with some interesting tidbits about them to give the reader a frame of reference.
I've never been to Italy, so I cannot attest to the book's authenticity, but it certainly gives the appearance of being very well-researched, and those I know who have been to Italy have given me very positive feedback on the dishes I've made from it. On the whole Hazan's work is scholarly in its rigor, but approachable and appreciable in its style and lack of pretense.
Essential.......2007-02-24
Last Fall three women and I went to Italy; my first time but it will not be my last. I fell in love with Italy and her people. For Christmas my husband bought this book and her son's How to Cook Italian at my request. Neither book let me down. For me, together they are my bibles for true Italian cooking. Every recipe has been delicious! There is soooo much information; it's mind boggling but wonderful; there's so much to soak up. I recommend both books wholeheartedly; you will not be disappointed.
Average customer rating:
- BEST COOKBOOK EVER - could only be better if it was twice as long!
- This is a great book! Worth the purchase
- If you only buy one, this is it!
- Trully is Essential, Well Worth The Purchase
- Wonderful Recipes!
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Eating for Pregnancy: An Essential Guide to Nutrition with Recipes for the Whole Family
Catherine Jones , and
Rose Ann Hudson
Manufacturer: Marlowe & Company
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Mayo Clinic Guide to a Healthy Pregnancy
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The Expectant Father: Facts, Tips and Advice for Dads-to-Be, Second Edition
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40 Weeks +: The Essential Pregnancy Organizer
Accessories:
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Health o Meter HDC100-01 "Grow with Me" Teddy Bear Scale for Babies and Toddlers
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 1569245118 |
Book Description
Every pregnant woman recognizes that what she eats, drinks, and does with her body directly affects the developing baby within her. Yet mothers-to-be—between juggling work, other children, and their many other responsibilities—often don’t have the time that they’d like to devote to their nutrition. Now, Eating for Pregnancy addresses the nutritional needs of pregnant women today, helping them navigate through frozen food aisles and prepared food sections and prepare homemade meals as healthy and easy as possible. Authors Jones and Hudson provide reassuring, up-to-date nutritional information; shopping and eating tips to keep nutrient-intake high and unnecessary weight-gain to a minimum; and guilt-free, smart-choice convenience and semi-prepared food options. Their more than 120 recipes, organized into six main sections, are high in vitamins, iron, calcium, protein, and fiber and moderate in amounts of fat, sodium, and sugar. Each recipe highlights “What’s in this for baby and me?” and includes complete nutritional breakdowns and meal planning advice; many offer suggestions for substitutions and other timesaving shortcuts. Eating for Pregnancy also caters to women with gestational diabetes with diabetic tips and ADA exchange values. A vegetarian chapter offers essential advice to pregnant vegetarians along with inspiring recipes. Eating for Pregnancy is the only book that combines the experience of a professionally trained cook and writer turned home cook and mother with the expertise and experience of a perinatal nutritionist who sees hundreds of clients a year.
Customer Reviews:
BEST COOKBOOK EVER - could only be better if it was twice as long!.......2007-08-10
I'm not pregnant, and neither is anyone in my family, but this is simply the BEST cookbook I've ever purchased.
My husband and I are living with my fifty year old parents and my teenage sisters, and I am the only one in the family who likes to eat healthy. I've been cooking healthy recipes from other cookbooks, only to get grumpy looks and half-eaten portions from my family members. Along comes "Eating for Pregnancy." We have tried six of the main-course meals, and my family has liked EVERY ONE of them. That NEVER happens in our house! (People all liking the same meal, let alone a Healthy one!)
The best part is that each recipe contains a fresh-from-scratch version (each takes about 1 hour to prepare), tips for using prepared foods to make a "quicker" version, and complete meal ideas for sides etc.
I'll can't wait to finish trying the rest of the recipes!
This is a great book! Worth the purchase.......2007-05-29
I bought this book because of the reviews I read. It really is a good cookbook. There are plenty of recipes that are easy and quick. It will let you know which ones you can do in a day or if you need to start them the day before. I also really like that it tells you the nutrion count for each serving. Important for the preggies that have to really count the protein. There's a good vegetarian section. When your child is older it tells you certain ways to modify it for your child. This is just a great book all the way. My husband loves the meals that come from it. We'll be using this for a long time.
If you only buy one, this is it!.......2007-04-06
This recipe book is wonderful. It is full of recipes that are easy to do, and it doesn't require a lot of exotic products, though it does have some very creative dishes. One of the best things about this book is that it explains what each recipe contains that's good for the baby and you. The introduction explains what you need and why, and the recipes not only tell you what requirements that meal meets but also what to add to make it a "complete meal." The vegetarian section is great, regardless of whether you are one or not, and the dessert section helps you feel less guilty about those sweets cravings! The book has recipes anyone in your family would like, and my husband has been quite happy with everything I've made so far. If you're cooking for kids, there are ideas about how to encourage your kids to eat these recipes (though there are many kid-friendly recipe, so I don't think you'd have problems getting your kids to enjoy the book, too). The tips and charts sprinkled throughout are helpful: some examples of the charts are "healthy bagel toppings" and "smart choice frozen foods." As you can see, the book also recognizes that you will eat other things not in this book, and it helps you make wise choices about those food options, too! Also, most recipes have suggestions how to adjust them accordingly if you're diabetic or need to enrich your calcium intake, etc. I particularly recommend the three-bean vegetarian chili and the banana muffins with walnuts and wheat germ (I omit the nuts for allergy reasons)--yum!
As its title suggests, in many ways this cookbook is far more than a cookbook: it really is a "guide to nutrition" concerning "eating for pregnancy." I highly recommend this book.
Trully is Essential, Well Worth The Purchase.......2007-03-14
When this book arrived two months ago I was eager to test the quality (taste) of the receipes it contained. I wanted to incorporate more Omega-3 into my diet so the first receipe I tryed was the "Tilapia Mediterranean-Style". As a complete meal idea I placed the tilapia and sauce over a bed of couscous cooked in low sodium organic chicken broth. I loved it, even my husband loved it and he hates tilapia! After that I was compelled to find another success. Another hit I found was the "Homemade Guacamole" receipe with the"Beef Fajita" dish. This book not only provides wonderful health freindly meals for Breakfast, Snacks, Lunches, Main Courses, & Desserts but it houses a wealth of detailed facts on food safety and nutrition. There's even a Vegetarian section any Omnivore would love. Each receipe determines the specific nutrional benifits it provides to you and your baby. Also each receipe contains approximate nutritional information e.g. calories & fat, meal variations for specific diets such as diabetics, complete meal ideas (side dishes and such), storage tips, advanced preparation, & timesaving tips. Before each section of receipes a pantry list is provided to help organize your shopping list. I've only read and used about 1/16 of what this book has to offer and even now I'm completely satisfied. This book is sure to be of regular use even after I give birth.
Wonderful Recipes!.......2006-11-09
I absolutely love this Cookbook / Nutrition Guide. My husband and I are planning a pregnancy and I have decided to start making "healthier" nutrition choices. I was a bit skeptical at first but after trying a few of the recipes, I was hooked. These recipes do not compromise on full flavor! The "pearls of wisdom" information is so helpful too. I will be enjoying this book for many, many years. By the way - the "apple blueberry granola crisp" is my -now and probably forever- favorite dessert.
I'm really hoping the authors will collaborate and publish another cookbook.
Average customer rating:
- Essential of Food Safety & Sanitation
- Meets the training needs for Food Handlers
- An excellent food safety training resource
- Study Guide Available to accompany Essentials Textbook
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Essentials of Food Safety and Sanitation (4th Edition)
David McSwane ,
Richard Linton ,
FMI FMI , and
Nancy R. Rue
Manufacturer: Prentice Hall
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The World of Culinary Supervision, Training, and Management (2nd Edition)
ASIN: 0131196596 |
Customer Reviews:
Essential of Food Safety & Sanitation.......2001-10-18
I am using your textbook for a class I teach for the Oklahoma City/County Health Department. I Love It! The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.
Your book has made my job so easy and so much fun! Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years. In the past, they have just challenged the test every three years, because they thought the class was too boring. (and they knew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.
Meets the training needs for Food Handlers.......2001-05-17
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W.
Also recommended for the Food Safety Trainer: "Keyword Index: 1999 FDA Model Food Code"
An excellent food safety training resource.......1999-04-29
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access to a lot of training materials, but "Essentials" is the one I refer to the most for current, reliable information.
Study Guide Available to accompany Essentials Textbook.......1999-04-01
I wanted to make your users aware of the fact that a Study Guide has been developed to accompany Essentials of Food Safety and Sanitation. There are a growing number of states in America that require retail food managers in their state to be certified in food safety. In many instances, certification is based on the ability to pass a nationally recognized food protection manager certification examination. Many people who are seeking certification desire to have some training in food safety before sitting for the certification exam. However, these people do not always live in areas where such training is readily available. This is why the authors of Essentials of Food Safety and Sanitation developed the Study Guide to accompany the book. The Study Guide is published by Prentice Hall, and its ISBN is 0-13-532144-1.
Book Description
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal.
Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Customer Reviews:
Recommended.......2007-06-06
This is really an instructional book in 'tips' format. It's not really a collection of 'helpful hints.' To me, it resembles books such as such as Craig Claiborne's Kitchen Primer or Julia Child's Kitchen Wisdom, or even Anne Willan's The Good Cook (a much larger book).
Even if you already know how to chop an onion or peel a tomato, this book can be extremely helpful. For one tip, Peterson categorizes herbs as either watery and oily. For another, he tells you what type of pork chops should be braised rather than sauteed. His advice can be unconventional (telling you to skip the browning stage when making a stew) or middlebrow (suggesting the use of jarred mayonnaise as a starter when making homemade).
Recipes are embedded throughout, although they're so under-written as to barely qualify as recipes. This is actually beneficial, as it encourages you to develop your cooking instincts and think for yourself. That being said, I have found I wouldn't mind a bit more information when trying some of his baking recipes.
Nonetheless, this is a great book, and I wish it were written years ago.
What a cool little book!.......2007-06-01
This is a very helpful book, full of great ideas, photographs and, as stated, 484 essential tips, etc. I think any cook or chef would find this a great addition to a kitchen library. The format is also convenient - not too big, and easy to read.
Terrific!.......2007-05-13
I read a review of this book in our local newspaper and decided to give it a try. I've been anxious to learn how to cook properly and cook outside my "comfort zone". This book was just what I needed to get me started. In the short time that I have owned this book, I have turned to this book several times with excellent results.
Best in breed among cooking tip books. Buy it now!.......2007-04-22
`What's a Cook to Do?' by cooking teacher extraordinare, James Peterson is the best handbook of cooking techniques I have seen due to its excellent organization, the quality of the advice, and the great good humor of the author. This ranking includes placing it above a similar work, `Julia's Kitchen Wisdom' by the legendary Julia Child, which is no mean feat.
The book falls into a rather small niche of culinary works. It is not a `scientific' work like those from Alton Brown (`I'm Just Here for the Food') and Shirley Corriher (`Cookwise'). It is also not a formal manual of professional cooking techniques like Jacques Pepin's `Complete Techniques' or the author's own `Essentials of Cooking'. The best recent book in it's category is the issue from `Fine Cooking' magazine, `How to Break an Egg', which I liked quite a bit, but Peterson's book is better. If you are a `foodie', you will want both, but if you feel you only want one, Peterson's is the one to get.
The major reason lies in the fact that as in all of Peterson's books, he writes with the kind of good humored common sense which engenders trust in his advice, even more than his impressive resume as a chef, author, and teacher. The best symptom of this common sense is revealed when his advice is simply more accurate than that offered in `How to Break an Egg' for example. Both books correctly warn against leaving a stock in the dangerous temperature range that encourages bacterial growth. But, on two points, Peterson's advice is superior. First, he more correctly identifies the upper range of the danger zone to be 140 degrees Fahrenheit rather than `Fine Cooking's 120 degrees. Second, Peterson points out that as long as the stock is above the danger point, applying coolant is a waste of ice. The trick is to apply the cooling just as the stock reaches the danger point, in order at that time to bring it down as quickly as possible to the safe 40 degrees Fahrenheit.
Speaking of stocks, Peterson visits the old chestnut about freezing stocks in ice cube trays and storing them in the freezer. The problem with that is that to maintain a reasonably sized stockpile, you need a pretty large freezer. His solution is to have the stocks reduced to a light syrup, at about 1/15th of their original volume, then freeze the goodies in trays for making miniature ice cubes, so a teaspoon sized cube will reconstitute to more than a quarter of a cup of stock.
Like Julia Child's little book, Peterson's work has a fair share of complete recipes for those really important skills which you should really learn by heart. This includes recipes for stocks, biscuits, crepes, omelets, marinara sauce, pesto, pie and tart pastry, meringue, breaded veal cutlets, and cheese puffs. While many of these recipes may not be as complete as you may find in `Mastering the Art of French Cooking' or even Peterson's other books, they almost always bring out the essentials, and sometimes, a few surprises. In the summary of the meringue technique, for example, he points out that the best way to begin is not as one may expect (fast). The best thing to do is start slowly. And, he suggests that you will get more out of your hands before they give out if you start with your weaker hand and switch to beating with the stronger hand when that gets tired.
Peterson does repeat a few things from his `Essentials of Cooking', such as the technique for tying up a salmon steak, but I didn't see a lot of repetition. He is also not afraid of contradicting his earlier works, as when he gives advice on roasting a duck. In his `The Duck Cookbook', he gives a recipe for roasting a whole duck, but in this book, he suggests that the best tactic with duck is to disassemble it and roast its parts individually, as the fatty breasts require much different time than the leaner legs. Similarly, he points out that the best technique for roasting birds in general varies greatly by the size of the bird. It is best to brown very small birds in a saute pan first.
The finishing chapter is almost whimsical, as it is a few pages on etiquette at the restaurant dining table.
The photographs accompanying the tips are generally excellent, although they are a bit on the small size. The competition generally has none at all, so Peterson steals a march there as well.
His opening chapter on cooking tools is excellent, but it is not as complete as, for example, Alton Brown's excellent treatise on cookware, `Gear for Your Kitchen'. All his advice is sound, and very professional, especially when he recommends some serious gear such as a food mill, china cap and a drum sieve.
The only major weakness I found in the book is that it had no bibliography. There are few tools in the kitchen better than good advice about which books to go to when you want to know a particular skill. But then, the competition had no bibliography either.
Lastly, I simply found this book enjoyable to read from cover to cover. You can't beat that!
Book Description
The Essential Asian Cookbook offers hints and notes on unusual ingredients, while step-by-step photographs guide the reader through many tricky culinary techniques. Included is a comprehensive pictorial guide to essential equipment with detailed instructions on the best ways to use and maintain them. Preparation pages with step-by-step photographs and easy-to-follow instructions explain different methods that make this book perfect for cooks of all ages and abilities. Beautifully photographed glossaries show unusual ingredients and food varieties with their common and not-so-common names. Snippets of history related to the dishes add interest while colorful double-page features provide a wealth of information on buying, storing and preparing some of the more unusual ingredients. Over 500 full-color photographs are featured.
Customer Reviews:
Very good book!.......2006-05-29
I've been borrowing Asian books from the library and even owning some but all of them is a hit or miss -NOT THIS ONE. Although Im relying on the users' reviews for every recipe, I just tried several dishes on this book and its a hit!
I am actually proud of doing Indian dishes, Thai dishes and even Singaporean from this book and get a very good reaction from my husband who is a picky eater. I told him about the book and he agreed this book has tasty recipes!
Favorite Cookbook.......2006-03-11
My daughter bought this book years ago at Sam's Club. I thought she was spending money necessarily. Then I tried a couple of the recipes and immediately bought one for me and for each of my older children. Every recipe we have tried has been wonderful, and a few are my very favorite dishes to make.
My Favorite Cookbook!.......2005-01-24
This book is wonderful! For one thing, I'm the worse cook in the world, but every recipe I have tried in this book has turned out just perfect!! I bought in on the strength of it's gorgeous layout and appetizing photographs, which do nothing but add to the overall quality. Usually, I don't like to cook, and my cooking reflects it, but I am having a blast with this book. The variety of recipes cover many Asian countries, even some more obscure and lesser known ones. Most of the ingredients are readily available in my supermarket (though not all), but enough to allow me to try most of these recipes. The recipes are rated for difficulty as "easy", "medium" or "harder", and as a non-cooker, I find the "easy" recipes a breeze. Each entry will also tell you how much time is required for preparation, marinating and for cooking, so it helps you plan, and you know what you are getting into even before you start. The ingredients are listed in commone Western units, often listing Metric and Imperial measurements at the same time which is a great help and really helps you visualize what you will need. Ingredients are listed in the order that you need them, which also makes getting organized easy. I find the flavors subtle and authentic. I was worried about too spicy dishes, but nothing has been too hot for me so far. And if it is too hot, I can always adjust the spices.
My only complaint is that the book, being from Australia, uses some cooking terminology is a bit odd, but I have been able to figure most of it out. Pork mince is obviously ground pork, and I think that an "egg slice" (turn pancake over with egg slice) is a spatula. A lot of recipes call for cornflour, which I take to be cornstarch. I have been using cornstarch in all recipes calling for cornfloor, and everything has turned out perfect. Whether you like to cook or not, I guarantee that this book will thrill you! This book is turning me into someone who actually enjoys cooking!
Good collection to have.......2004-11-09
Since I am Chinese and have much interest in asian cooking, I thought this cookbook is a good start for people who aren't familiar with Asian food but want something more "authentic". Tried a few recipes and it turned out great! Have to say that it's hard to get some of the ingredients depend on which part of US you're living in.
Westernized ingredient lists are incomplete, inaccurate.......2003-11-16
I received this book for my birthday because I had it on my Amazon wish list. I like it fine, but I think the recipes were not tested thoroughly in regards to their ingredient lists. For one thing, some dishes are missing what I consider the defining flavor/ingredient, like omitting star anise from the Vietnamese beef noodle soup (pho) recipe. I just about fell off my chair when I saw that...star anise IS pho. My mother is Vietnamese, so I've had plenty of pho in my lifetime to know this. Ironically, there's a picture of star anise on the page that introduces the Vietnamese section.
I also think there should've been red onion and Thai basil in the Thai beef salad recipe. Lastly, the Singapore noodle dish came out a bit bland because the recipe called for way too many noodles and not enough seasoning. I didn't even use the full amount of noodles -- it called for roughly 9.5 oz., I used 8 oz. I had to add a lot more extra seasoning during the last stage of cooking, and by then the meat had overcooked.
The book also has the annoying habit of integrating prep instructions with regular instructions. Anyone who knows anything about Asian cooking understands that prep is 90% of the work -- you need to have everything sliced, diced, marinated, because you toss it all together very quickly when cooking. Although each recipe has estimated prep and cooking times, it wasn't clear to me what the authors considered prep vs. cooking.
This book is good for someone who already knows how to cook and is just getting their feet wet with Asian cooking. It's also good for cooks who don't have the access or knowledge to some of the harder-to-find ingredients. You swap authentic taste for convenience, however. Also, it's a bummer that I feel I now have to second-guess the recipes where ingredients and measurements are concerned.
Book Description
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.
Customer Reviews:
A nice simple cook book.......2007-08-23
I've cooked five or six recipes out of the book and found them to be as advertised, simple but with delicious results.
Best cookbook!.......2007-03-08
I recently moved to Italy and decided to get this book to bring with me so as not to get stuck in a vegetarian food rut and also to be able to eat good Italian food without always having to go out to a restaurant. I have made something different almost everynight for a month so far. Not one recipe has disappointed me. They are all very easy to follow and super tasty. My boyfriend is loveing my new found love of cooking, and especially la cucina italiana! I'd also like to add that I used to be vegan so I always look at recipes from an "Is it possible to make this vegan?" standpoint. MANY MANY of these are already vegan on their own and even more of them are if you have the right soy products and a little imagination so I reccomend this book to vegans as well.
family cook.......2007-02-09
We have used many recipes out of this book and have not found a bad one. Very very tasty. My eldest daughter also bought one after trying some of the recipes while visiting us over the holidays.I recommend it to every one.
Yummy for Vegetarians!.......2007-01-10
Love this book! Recipes are simple and delicious. I gave this to my daughter for Christmas, and she is loving it! I would love a photo on every recipe for the next book to entice us to try it!
Wonderful!.......2006-07-05
The recipes in this cookbook are easy, delicious and wonderful! I use this cookbook more than I use any other book and this is the only one that stays on my counter year round. Try it and you will just love it!
Book Description
The Essential Vegetarian Cookbook offers hints and notes on unusual ingredients, while step-by-step photographs guide the reader through many tricky culinary techniques. Included is a comprehensive pictorial guide to essential equipment with detailed instructions on the best ways to use and maintain them. Preparation pages with step-by-step photographs and easy-to-follow instructions explain different methods that make this book perfect for cooks of all ages and abilities. Beautifully photographed glossaries show unusual ingredients and food varieties with their common and not-so-common names. Snippets of history related to the dishes add interest while colorful double-page features provide a wealth of information on buying, storing and preparing some of the more unusual ingredients. Over 500 full-color photographs are featured.
Customer Reviews:
great cookbook for all food lovers.......2007-01-10
wonderful recipes with touches of many countries cuisines. I loved the photos accompanying the recipes, really inspirational. you really get a lot for your money with this book. as always I checked it out of the library and then wanted it to stay in my home so I bought it.
I found the recipes not difficult but not so simplistic that the food was one dimensional. Easy to whip up dinner in a small amount of time with ingredients on hand.
Quick Delicious Recipes.......2004-10-16
I'm not much of a cook, so I love the breakdown for prep time and cook time. This gives me a relistic idea of how long a recipe takes from begining to end (the provided times are actually acurate). There are many "fast" recipes located in boxes throughout the book. Every single recipe that I have made has been delicious. My current favorites are Potato Gnocchi w/tomato sauce and Tex Mex Chilli beans, both of these take less than half an hour when using canned stewed tomatoes and pre-packaged gnocchi. If you have an entire afternoon to cook, the Minestrone soup is amazing. Even my non-vegetable eating boyfriend likes it. There are beautiful pictures on every page, and fyi food tidbits and techniques in the margins. Each recipe is rated in difficulty from one to three stars. Most recipes are one star(easy), perfect for me! I am not a vegetarian, but I like to alternate healthy vegetarian meals with meat based meals. This cookbook makes eating vegetarian simple and delicious!
Colorful cookbook with great recipes.......2003-10-15
I recommend this book for vegetarians and non-vegetarians who enjoy expanding their meal variety. The book has everything from quick dishes for the busy week nights to elegant appetizers for entertaining. The pictures of the dishes are colorful and mouthwatering.
Amazon.com
What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials, remedies, and errors."
Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of text, so we can find the answers to life's burning questions in a flash.
Part of what makes Julia Child such an icon is that she can describe a complicated dish, and in the next breath convince us to make it. Classic Chocolate Mousse, Sabayon, Scalloped Potatoes Savoyarde, and Butterflied Leg of Lamb sound manageable when they follow recipes for Roast Chicken, Mashed Potatoes, and Scrambled Eggs. And with Child's help, they are. "Quick, snappy answers" for both basic and complicated cooking questions make this a work we'll never outgrow. And if Julia can use a cheat sheet, so can we! Fans of Child will love that her personality shows through in comments like, "Don't crowd the pan... or you'll be sorry," and, to introduce her Basic Vinaigrette Dressing, "I use the proportions of a very dry martini." Eight pages of photos taken by her husband, Paul, including one of Child with the famous dancing goose, make this even more of a treasure.
If there is anyone qualified to offer kitchen wisdom, it must be Julia Child. After a lifetime of cooking and teaching, her knowledge is a perfect gift for fans, novices, or anyone responsible for putting dinner on the table every night. --Leora Y. Bloom
Book Description
Julia Child has given us answers to these and other questions in the ten masterful volumes she has publishedover the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.
Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fstest way. And once you've masteree this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.
And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.
Customer Reviews:
What a wonderful cookbook!.......2006-07-05
This instantly became my favorite cookbook and I use it so much that it doesn't spend much time on the shelf. This cookbook transcends the "collection of recipes" style of most cookbooks; its style is more "how to improve your cooking skills."
Even so, some of my very favorite recipes are in this book. All the recipes adaptable and are presented in a way to make your own adaptations easier. For example, I love the braised rice recipe and found it easy to adapt the recipe for brown rice by a few minor adjustments. And this rice is good! Really, every recipe that I have tried is good.
In addition to producing wonderful tasting food, these recipes aren't the type that take hours of elaborate preparation. You can use this book to prepare full, decent meals after work in a reasonable amount of time.
This book is suitable for nearly all levels of cooking skills. It assumes some familiarity with basic cooking techniques, so a first-time cook might need a little help.
Just a Wonderful Little Cookbook.......2006-06-29
I have an enormous cookbook collection, but I still buy more... The title of this book says it all - Essential Techniques and Recipes from a Lifetime of Cooking. It's slim but every page has valuable wisdom from Julia Child - you can almost hear her as you read each page. I have already purchased three additional copies of this cookbook as gifts for my two daughters and my mother. It is totally appropriate for the beginning cook as well as the most experienced.
Technique and mindset for the Chef-Philosophe .......2006-04-16
When a cook stops regarding his work as
a process of rote food preparation from basic recipes, and
instead views it as a disciplined craft that transcends
way beyond the kitchen confines, then he/she is ready for
this book and others like it.
Comprehensive.......2005-11-27
You don't need another cookbook. It covers the basics of almost anything you are likely to do in the kitchen that involves a basic technique. From leek and potato soup to roasting a turkey, it has instructions that will help you get good results if you pay attention, and I have cooked almost everything in the book.
Loved it.......2005-10-01
With all Julia Childs' cookbooks out there, I was glad to see one that consolidates her later thinking on recipes.
Books:
- Today's Parallel Bible
- Tom Fitzmorris's New Orleans Food: More than 225 of the City's Best Recipes to Cook at Home (New Orleans Cooking)
- Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
- Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake
- Wild at Heart: Discovering the Secret of a Man's Soul
- Wine For Dummies (For Dummies (Cooking))
- Wine For Dummies (For Dummies (Cooking))
Books Index
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