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In Wine for Dummies, Mary Ewing-Mulligan teams up with hubby and fellow wine educator Ed McCarthy to guide us on an exhaustive, entertaining trip around the enological--that's right, enological--world. Though clearly experts themselves (Ewing-Mulligan is one of a handful of Americans holding the rare title Master of Wine), the authors assure us that even the most basic knowledge will undermine the very notion of wine pretension. It's as simple as this: "This wine is named for a grape variety. This wine is named for a geographical region. When they make this kind of wine, it goes into this kind of bottle." And so on.
By providing the context in which to begin exploring wine, Wine for Dummies can easily become the send-off for a lifelong education. McCarthy and Mulligan deflate many of the wine snob's attitudes; they assure us that most wine sold today is "good wine," and that any further distinctions made about wine are ultimately subjective. The practical, jovial mentoring the authors provide encourages readers to chart their own course toward drinking great wine (although the authors naturally recommend dozens of their own favorites along the way). In later chapters, McCarthy and Mulligan delve into more serious topics such as investing in and cellaring wine. Even these discussions seem appropriate, given that you'll probably find the allure of wine growing as its mystery subsides to the force of this superb introductory text. --Todd Gehman
Book Description
Wine enthusiasts and novices, raise your glasses! The #1 wine book has been extensively updated! If you’re a connoisseur, Wine For Dummies, Fourth Edition will get you up to speed on what’s in and show you how to take your hobby to the next level. If you’re new to the world of wine, it will clue you in on what you’ve been missing and show you how to get started. It begins with the basic types of wine, how wines are made, and more. Then it gets down to specifics:
- How to handle snooty wine clerks, navigate restaurant wine lists, decipher cryptic wine labels, and dislodge stubborn corks
- How to sniff and taste wine
- How to store and pour wine and pair it with food
- Four white wine styles: fresh, unoaked; earthy; aromatic; rich, oaky
- Four red wine styles: soft, fruity, and relatively light-bodied; mild-mannered, medium-bodied; spicy; powerful, full-bodied, and tannic
- What’s happening in the “Old World” of wine, including France, Italy, Spain, Portugal, Germany, Switzerland, Austria, Hungary, and Greece
- What’s how (and what’s not) in the New World of Wine, including Australia, New Zealand, Chile, Argentina, and South Africa
- U.S. wines from California, Oregon, Washington, and New York
- Bubbling beauties and medieval sweets: champagne, sparkling wines, sherry, port, and other exotic dessert wines
Authors
Ed McCarthy, CWE, who is a regular contributor to Wine Enthusiast and The Wine Journal and
Mary Ewing-Mulligan, MW, who owns the International Wine Center in New York, have co-authored six wine books in the For Dummies series. In an easy-to-understand, unpretentious style that’s as refreshing as a glass of Chardonnay on a summer day, they provide practical information to help you enjoy wine, including:
- Real Deal symbols that alert you to good wines that are low in price compared to other wines of similar type, style, or quality
- A Vintage Wine Chart with specifics on numerous wines
- Info on ordering wine from out of state, collecting wine, and more
Wine For Dummies, Fourth Edition is not just a great resource and reference, it’s a good read. It’s full-bodied, yet light…rich, yet crisp…robust, yet refreshing….
Customer Reviews:
Excellent Book for Learning About Wine.......2007-05-08
This is a really excellent book. I would consider it the second best wine book out there. The first being Windows on the World Complete Wine Course: 2007 Edition (Windows on the World Complete Wine Course). I suggest buying both to gain a thorough knowledge of wine.
Even a dummy can learn about vino.......2007-01-19
For those of us who are wine-challenged. Do you cringe when the waiter asks if you want to see the wine list? Red or white? Oh what would the waiter suggest..or just order a beer. This book can help you look reasonably competent when ordering or purchasing wine to go with your meal.
The perfect quick intro to wines.......2006-11-04
I love this book and any newbie to wine will to. It's got more than enough information to give anyone the fundamental understanding of what wine is about. Enjoy the journey and cheers to everyone!
Wine for Dummies.......2006-11-02
The information is presented in such detailed and in a carefully arranged format. Excellent reference document for someone who wants to get a handle on wine basics.
Not bad, but not great.......2006-09-25
This was my first book on wine. I've read numerous books on beer, so that was my background coming into the book.
There's a lot of info in the book, but I feel like there is too little practical info and too much "academic" info.
Indeed, three-forths of the book are devoted to the history and geography of wines. Don't get me wrong, this stuff is extremely important; it is the geography and the winery which makes the wine what it is. The problem is that in this regard, the book reads more like "Wine for Experts" than "Wine for Dummies".
In a book for complete novices, you would expect a table, chart, or other easy-to-read section on all of the major types of wine, broken down by various properties such as appearance, smell, taste, etc. "What's a Chardonnay? What's Pinot Noir?" But there isn't anything like that. There are a couple of pages which briefly mention three to four of the most popular varietals in both white and red, but that's it. There's a short section on how to smell/taste wine, which is good, but then you're left to page after page of French legal classification systems and all kinds of other stuff.
Again, that "stuff" is important, and I'm glad it's in there, but it's kinda difficult to get a *basic* grasp on wine by reading all of the expert material, when they never gave you a halfway decent foundation to start with (and I even speak French; if you don't, it will be an even steeper learning curve). And that is my problem with this book.
This is an okay book, but if one of my friends asked, I could not honestly recommend it to someone who knows absolutely nothing about wine. If you already have a fair amount of experience with wine, then you will be okay with this book, but if you are a complete beginner, I would recommend something more basic, because this book really isn't for "dummies" in the subject.
Average customer rating:
- Low-Cholesterol Cookbook for Dummies
- Healthy Meals
- Alot to read
- Cooking Can Be Healthful and Easy!
- Great Way to Begin the New Year!
|
Low-Cholesterol Cookbook for Dummies
Molly, MS, RD Siple
Manufacturer: For Dummies
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Binding: Paperback
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Similar Items:
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Controlling Cholesterol for Dummies
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American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol
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Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today
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The New 8-Week Cholesterol Cure: The Ultimate Program for Preventing Heart Disease
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50 Ways to Lower Cholesterol
ASIN: 0764571605 |
Book Description
Cook and eat your way to a healthier heart!
Now you really can eat to your heart's content with this easy cookbook and guide. From breakfasts to dinners, from super starters to "legal" desserts, you'll find a mouthwatering assortment of tasty and satisfying low-cholesterol recipes you — and your family and friends — will love. With advice on choosing the right foods, low-cholesterol cooking techniques, and more, this book helps make heart-healthy eating a snap.
Discover how to
- Shop for the best food and ingredients for low-cholesterol cooking
- Adapt your favorite recipes to fit your needs
- Make heart-smart choices from restaurant and takeout menus
- Tell the difference between "good" foods and "bad" foods
Customer Reviews:
Low-Cholesterol Cookbook for Dummies.......2007-08-02
When I found out I had high cholesterol in my mid-40's I went RUNNING to find cookbooks so I could lower it. I have bought 5 so far, this one is by far the best as far as information goes. It gives lists of foods you should keep around the house to snack on, lists of foods that should be kept handy for cooking and a no-nonsense approach to the health needs of those with high-cholesterol. There aren't as many recipes as some of the cookbooks I have; but the recipes they do have rate above the others in terms of the ease of procuring the ingredients, the taste of the food, and the simplicity of the recipes. I would not waste my time with the American Heart Assoc. cookbook if you are unsure of which to buy. As far as the 4 star rating, I can't see any low-cholesterol cookbook getting a 5 star rating - we who are doomed to a life without sugar, baked goods, white breads, mayo, luncheon meats, etc. are not prone to give any cookbook a 5 star rating!
Healthy Meals.......2007-01-10
This is a good starter cookbook for those of us blessed with the extra cholesterol gene. The chapters make the health problem easy to understand. The reicpes are easy to make and I was able to use the principles of healthful cooking to modify some of my old favorites. My sweetie even commented that my cooking was improving and that the meals I have made are satisfying! This is a guy who, when left to his own devices, makes everything into a sandwich.
Alot to read.......2005-12-05
I purchased this book about a month ago. Only half way thru it, but everything I have read so far has made me no longer a dummy when it comes to lowering Cholesterol. Healty eating and Happy Holidays. Great gift to get someone you love.
Cooking Can Be Healthful and Easy!.......2005-01-25
I have bought very few cookbooks over the past 40 years, but this one is a must have. The writing style is warm and friendly. I felt like a friend was in my kitchen guiding me into the world of healthful eating. Molly Siple makes nutrition understandable for the lay person and she gives great attention to the asthetic presentation of food. The author has actually made preparing low-cholesterol meals fun rather than labor intensive. It is now my first-choice book for meal planning. We are eating better and enjoying it.
Great Way to Begin the New Year!.......2005-01-15
Many of us make resolutions for the New Year. Some we keep and others are hard to stick to. I did not have a choice about lowering my cholesterol. I just didn't know how to go about it. I found myself in the Dummies section of the bookstore, and reached for Molly Siple's book - Low Cholesterol Cookbook for Dummies. I started skimming through it and the recipes sounded delicious and easy. I purchased the book and am eager to share the news that I have lost 4 lbs in two weeks. Not only are the recipes easy to follow, but the ingredients are all available in my local market. No mystery foods. It is astonishing how quick some of the meals are to prepare, and I just love Molly's little tips on what type dish to serve it in and even how to cut up a mango. I am having my cholesterol levels checked in February and will report my success then.
Average customer rating:
- A good start
- Very good
- My girlfriend who I gave it to loves it!!
- Very Misleading Book
- A helpful gift
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Diabetes Cookbook For Dummies (For Dummies (Cooking))
Alan L., MD Rubin ,
Alison G., RD Acerra , and
Chef Denise Sharf
Manufacturer: For Dummies
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Diabetes for Dummies
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The Diabetes Food and Nutrition Bible : A Complete Guide to Planning, Shopping, Cooking, and Eating
ASIN: 0764584502 |
Amazon.com
If you or a family member has diabetes, food preparation may seem like a chore or a deprivation. What can you cook that tastes good and fits the diabetes guidelines? The authors of Diabetes Cookbook for Dummies, diabetes expert Alan Rubin (who also wrote Diabetes for Dummies) and registered dietician Fran Stach, have come up with dishes that will please not just the person with diabetes but the whole family. The diabetes diet is healthy for all of us, and if we can make it taste good, we all benefit.
That's where this book shines. The 112 recipes are as creative and tasty as they are healthy, yet most take a half hour or less of preparation (plus cooking time). Recipes include Soy Waffles, Crispy Corn French Toast, Portobello Paté, Carrot Soup with Leek and Blood Orange, Mango Tortilla Salad, Oriental Beef and Noodle Salad, and Spaghetti Squash with Fresh Basil, plus a variety of fish, meat, and poultry entrées. Some of the recipes were created by chef Denise Sharf; others were contributed by gourmet restaurants. All recipes include nutritional information: calories, protein, carbohydrates, fat, saturated fat, cholesterol, fiber, sodium, and exchanges.
Diabetes Cookbook for Dummies is more than a compilation of recipes. The book also gives guidelines for "what, when, and how much" to eat, including tips for visualizing portions (an ounce of meat is the size of a matchbox; an ounce of cheese is the size of a domino; a medium potato is the size of a computer mouse). You'll get shopping and cooking tips and illustrated food-preparation steps to help novice cooks.
Like the whole For Dummies line, the style is simple, friendly, clever, and sometimes laugh-out-loud funny, such as, "Don't go to a paint store and expect to get thinner there." -- Joan Price
Book Description
These recipes transform the typical diabetic diet from bland and blah to “Mmmmmm!” and “Ahhhhh!” Diabetes Cookbook For Dummies, 2
nd Edition is extensively updated with more than 100 new recipes from great restaurants and great chefs. You’ll discover taste-tempting dishes like Blueberry Almond Pancakes, BBQ Chicken Potato Hash, Beer Braised Pork, Sweet Potato Biscuits, and Chocolate Almond Biscotti. There’s loads of new information about diabetes and the role of diet in managing it, plus:
- Tips on how to fare well with restaurant or fast food fare
- Coverage of ethnic foods, including African-American, Chinese, Italian, French, Indian, Thai, and Mexican
- Info on popular diets, including South Beach, Atkins, Ornish, and others
- Nutrition information and diabetic exchanges for each recipe
- A “visual” guide to portion sizes with comparisons you’ll remember, such as a medium potato is the size of a computer mouse
- The scoop on new artificial sweeteners, including Splenda
- Tips for food shopping, including how to decipher confusing food labels and calculate exchanges
- A Restaurant Travel Guide for 14 cities, including New York, Boston, Chocago, Dallas, Denver, and Nashville
Alan Rubin, M.D. is one of the nation’s leading authorities on diabetes. He wrote the bestselling Diabetes For Dummies, 1
st and 2
nd editions, and the 1
st edition of Diabetes Cookbook For Dummies. While the cooking tips and great recipes will make you think he’s a food guru, the doctor in him comes through. The book includes:
- Updated recommendations for elderly diabetics
- Info especially for pregnant or postmenopausal diabetics
- Ways to promote healthy eating in children
- Exercise advice—just 30 minutes a day protects against the complications of diabetes
With all this information and these recipes, you’ll manage to eat very well while you manage your diabetes!
Download Description
"A favorite specialty cookbook-over 85,000 copies sold-now revised with nearly 50 percent new content
The author of the bestselling Diabetes For Dummies (0-7645-6820-5) has now thoroughly revised and updated this companion cookbook to bring it into line with the latest diabetes findings and trends. In addition to 100 delicious all-new recipes-including tempting new ethnic dishes-the book discusses popular diets such as Atkins and South Beach and new sweeteners like Splenda. "
Customer Reviews:
A good start.......2007-07-18
i bought this book a couple of years ago, because my partner is diabetic and i wanted to know how to cook for her. the recipes in here are all good, and sound delicious, but most are too involved to be practical for everyday cooking. more helpful would have been how to make regular foods diabetic-friendly. there are some good chapters explaining diabetes and carbs and all that, but the actual cookbook part could use some work.
Very good.......2007-06-27
Unfortunately, my husband is a very picky eater and didn't care for many of the recipes but I enjoyed them (him being the diabetic). Very good information in this book.
My girlfriend who I gave it to loves it!!.......2007-03-09
Gave as gift to someone who just got diagnosed with the possibility of getting diabetes. But now I want my own copy. Just to be informed.
Very Misleading Book.......2007-02-22
This book didn't give enough information, and it was very misleading.
Look for Dr. McDougall's books on Amazon. Or, if you google Dr. McDougall, you can go to his website and see what he has to say about diabetes. Numerous studies show about 75 percent of type 2 diabetes is completely curable - within 10 days - by changing your diet. Period. You can come off all medication and insulin. He gives the information you need, completely free, on his website. Use his method, and you'll soon see your blood sugars return to normal . . . but then the various companies that make a fortune off diabetes will suffer.
Another thing about this dummies book: It's chock-full of ads. The author heavily peppers his writing with all sorts of product endorsements and gets kickbacks for them.
You might want to read Dr. Neal Barnard's Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs before you jump to conclusions. He is president of the Physicians Committee for Responsible Medicine (a nonprofit organization with a lot of highly respected members.) He has a lot of respectable physicians endorsing his work. I encourage anyone reading this to search for his book on Amazon. You'll find it doesn't have any ads and no kickbacks from the big drug companies like the "Dummies" books.
A helpful gift.......2007-01-09
I made this purchase as gifts for people with Type 2 diabetes.
Amazon.com
Cooking for Dummies is ideal for the novice chef as well as the apartment dweller with limited cooking space (and knowledge). Miller and Rama first discuss basic culinary tools and techniques before diving into the recipes, easy yet impressive menus simple enough to accommodate last-minute guests. Most recipes allow for variations; for example, the basic recipe for Gruyere Soufflé can--with a few minor substitutions--also make Salmon, Spinach, or Ham Soufflé. The style is simple and direct, and the humorous tone should put even the most timid kitchen neophyte at ease.
Book Description
It doesn’t take culinary mastery and great recipes to be a great cook. But then again, it does take more than boiling eggs to lure you out of ordering take-out every night. Whether you want to pick up a new hobby, win your friends and family over [move “over” after “win”?] with your meals, or eat healthier, heartier meals, you’ll need to know a few things about cooking.
Basic Cooking For Dummies, Third Edition digs you out of microwave dinners and tipping delivery persons and propels you with all the ingredients you need toward becoming a superior home cook. This hands-on guide shows you the fun and easy way to prepare meals all your guests will love, from die-hard vegetarians to the most passionate meat eaters. You’ll be able to handle boiling, poaching, steaming, braising, grilling, and other essential techniques, making it easy to master:
- Stirring up sensational soups
- Perfecting the art of the egg
- Dressing up salads to impress
- Creating wonderful pasta dishes
- One-stop one-pot meals
- Satisfying your sweet tooth with desserts
- Cooking for your boss
- Making the most of leftovers
- Meals for the most special occasions
Packed with over 150 tempting, hassle-free recipes that will satisfy every palette, as well as advice on supplying, organizing, and budgeting your kitchen, you’ll have all the know-how to become a culinary expert and possess the elusive key to anyone’s stomach!
Customer Reviews:
For dummies....I think not!!.......2005-08-17
Though the recipies in this book sound delicious this book is far from written for dummies as it claims. Being a beginning cook I find it hard to follow what would seem to be the basic instruction for each recipe. I get lost figuring out just how to cut an onion "coursely" as I've never done it before. There is even a figure missing from chapter 5 that is supposed to show a key ingredient for Braise Endive (what the heck is endive?) This book is obviously written for someone who has basic knowledge of cooking and its very frustrating to read. The instructions are too vague for beginners and the descriptions of techniques leave me wondering what the author is talking about. Not to mention each recipe expects that you have an entire kitchen full of gadgets at your disposal to prepare these fancy dishes. I think I'm going to have to find a different book to teach me to cook before I can dive into "Cooking for Dummies" and understand whats going on. Look for a different book!!
Learn how to cook with 'Dummies'.........2005-02-25
For someone that isn't that experienced in the kitchen, Cooking for Dummies is amazing. For the simple recipe to make scrambled eggs most cookbooks have gourmet recipes. When I looked in Cooking for Dummies I found out how to make scrambled eggs without the pretty stuff. It does a great job explaining what you need and how to prepare your meal. Cooking for Dummies has made me become less afraid of getting in the kitchen. Having a book that is easy to understand and simple has actually encouraged me to want to cook more. I definitely recommend this book to the first time cook!
Great book for neophytes.......2004-08-16
A great little book for those who are kitchen-phobic. Tells you what to buy in terms of ingredients and equipment, with great starter recipes
The Perfect Present...Almost.......2004-03-14
I bought this for my cooking-challenged spouse Bessie and she was not amused. In fact, the last time I saw this supposedly useful book was when it bounced off the top of my head. Be careful who you give this to.
Disorganized, badly edited.......2003-09-28
This book should have been organized such that a beginner can read through the book in linear chapter order. The beginner should be taught techniques and lessons that can be built upon in later chapters. The text is written like it was teaching someone how to cook, but it is organized by food type!
One chapter lists all the tools, pots, and pans a well stocked kitchen should have -- it even lists tools that appear to not be used in any recipes given. However, a few pages later, a recipe is presented that uses tools not mentioned previously. It presents recipes using techniques not explained until many chapters later -- the forward references (if any) refer only to the chapter thus forcing the reader to peruse that whole future chapter to find the technique referenced. Simpler, one-pot-meals appear later in the book and simultaneous recipe preparation meals appear earlier. C'mon. The title of the book has the word "Dummies" in it. It is not friendly to someone who actually wants to learn how to cook.
The writing, even though it was badly organized, was good. The problem was the book's editor. If you are a "dummy" in the kitchen, look elsewhere for instruction.
Book Description
Demystify the sushi bar experience
Stuffed with tips and tricks – you’ll roll, press, and mold sushi like a pro!
From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making – and make it fun!
Discover how to:
- Find the right equipment and ingredients
- Understand the special language of sushi
- Make fragrant sushi rice
- Prepare vegetarian and fish-free recipes
- Dish up sushi-friendly drinks and side dishes
Customer Reviews:
Sushi for Dummies.......2007-09-22
Excellent detailed book. Best part was the details on making the best rice you can as that is the main ingrediant.
"For Dummies" marches on!.......2007-05-30
This is the first "For Dummies" book I've seen with pictures. It's a nice try, but I wouldn't make this my only sushi cookbook. The explanations are pretty good and well in keeping with the "for dummies" tradition. I think sometimes they waffle a little bit on principles (saying one thing, but then admitting that they do it another way).
After reading reviews for this rather unlikely book and for another book with reputedly superb photography, I elected to purchase both and I wasn't disappointed: the other book with the amazing illustrations wasn't expensive and the two really complement each other: The Complete Book Of Sushi! The price is right: buy both.
Perfect book for sushi beginners........2007-05-19
I read this book from cover to cover twice. It's well laid out and covers most of the aspects of sushi making. It was a very easy read.
I wish it had more pictures. Had lots of illustrations though.
Blessing from the gods.......2007-05-12
I had no idea how to prepare sushi before I got this book but i really wanted to learn how becuase i love the stuff and its to expensive at sushi bars. I was very impressed with this book. Its very simple to understand (hence the title!) and has a great layout with lots of superb recipes, enjoy!
Well-written and informative.......2007-04-03
I used this book to make sushi over the weekend and found it to be very instructive and simple to use (as well as humorous and pleasant to read). I followed the directions for making the rice on the stove top and it turned out perfect! The detailed maki-rolling instructions/diagrams were easy to follow, and my rolls ended up looking (and tasting) great! My friends were all impressed. I also learned a ton about the cultural aspects of sushi that I didn't know before, and I considered myself fairly knowledgable.
The only reason I give four stars instead of five is that I didn't feel there were enough recipes for different types of rolls, or nearly enough pictures. But the focus of this book is on technique and the process of making sushi (not necessarily recipes) and for that it was invaluable. I plan to purchase another book to use solely for recipes.
Side Note: The only other special equipment I purchased was the Joyce Chen Sushi Mat and Rice Paddle Set. You can make great sushi using the techniques in this book without buying a lot of extra kitchen gadgets. I turned my rice out onto a large plastic bowl and it worked great.
Amazon.com
Gourmet Cooking for Dummies is perfect when you want to upgrade from making back-of-the box recipes to mastering the fine points of culinary technique. Charlie Trotter, known for the creative, sophisticated dishes he prepares at his Chicago restaurant, is one of America's über gourmet chefs. Trotter is famous for amazingly artistic presentations, as the chapter "Architectural Cuisine Made Easy" amply demonstrates. Gourmet Cooking for Dummies is a good guide when you want to ease into classic French culinary techniques such as deglazing and tempering, and learn how to apply them in contemporary ways. Along with recipes ranging from reasonably easy to recherché, Trotter crams in an encyclopedic amount of information, complemented by 16 pages of color photos and illustrations that are sprinkled throughout the text. He even includes advice on pairing foods with wine, lists other cookbooks he recommends, and tells where to send away for the best ingredients. When you want to stun friends with a Whole Roasted Tomato filled with Roasted Garlic Soup and Crispy Fried Leeks, or Chicken Roulade with Prosciutto and Artichoke-Spinach Purée, Gourmet Cooking for Dummies shows you how to go for it.
Book Description
"Trotter's book stands equally alongside the works of Julia Child and James Beard."
—Library Journal
"Cooking a gourmet dinner doesn't have to be a frightening experience - Charlie Trotter's Gourmet Cooking For Dummies will dispel all your fears and help you turn out wonderful dishes."
- Ferdinand E. Metz, President of the Culinary Institute of America
"Look to Charlie Trotter for great wine choices for gourmets - Dummies or not! Educational, instructive, and delicious."
- Robert Mondavi, Robert Mondavi Winery
"Charlie Trotter has become famous for his unique and detailed approach to food. This book is no different - and entertaining as a bonus."
- Keith Keogh, C.E.C., President, California Culinary Academy
If tuna casserole is the most exciting meal you've made lately, let Gourmet Cooking For Dummies⢠come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes - from soups and sauces to zesty vegetarian delights and seafood masterpieces - that are guaranteed to impress your family and friends.
Inside, you'll discover how to:
- Set up your gourmet kitchen with the right pots and pans, tools, and spices
- Prepare sauces, soups, vegetable dishes, seafood creations, desserts, and more with a minimum of ingredients
- Create complete menus for any occasion, from a meal with your boss to a summer picnic
- Bring the world into your kitchen with recipes for ethnically inspired dishes
- Use Charlie's chef-tested cooking tips to make gourmet cooking fun and easy
Customer Reviews:
Great Reference Book and Good Recipies.......2006-09-25
An interesting book to dip into and gives recommendations by difficulty and cost of recipies. Easy to read and containing many nuggets of great info, this is a good gift for a novice or a more experienced cook. The other great feature is that there are many recommenations for other references out there. Simple techniques are included and a nice assortment of terms used in all sorts of chef situations.
This is my favorite book!.......2003-09-23
Not only my favorite cookbook, but my single favorite book of any kind, that I keep going back to again and again. I learn something new every time I pick up this little gem! Highly recommended for those of us not formally trained in the culinary arts!
This is Trotter's gift to the home chef.......2002-08-24
If you can forget the fact that this book is from the "for dummies" series, you are in for a real treat. During the first few chapters of this book, Trotter gives you detailed accounts of gourmet cooking methods, and soon you will understand what makes him one of the world's best chefs. I own books by Alice Walker, James Beard, Emeril, the Cul. Inst. of America, and none of them come close to exposing the breadth of knowledge Trotter presents. The exquisite recipes he gives in the later chapters give you detailed accounts of 'why' the recipes work, not only 'how.' I've been using the book as a guide now for about 8 months, (the pages are practically falling off), and people can't believe the meals I prepare. Most importantly, it actually teaches you how to cook by improvising if you want. Even if you are a good cook, you will feel humbled at how much you didn't actually know about the art. I assume, unfortunately, that the book's unattractive cover is the reason this has not become a staple in all kitchens.
A GREAT REFERENCE FOR THE ASPIRING CHEF.......2001-06-29
This is perhaps one of the most accessible (and affordable) `celebrity' cookbooks on the market today. The depth of explanation is remarkable compared to Trotter's other books, many of which serve only to stoke the ego of a wealthy restaurateur. Gourmet Cooking for Dummies breaks down many of the barriers associated with fine cooking. By explaining techniques (many of which are very simple), Trotter's book allows readers to expose themselves to food and cooking to an extent previously limited to complicated picture books dedicated to food (as many of Trotter's other books are). A great learning tool for beginners, and (as the saying goes) "a reference for the rest of us." Highly recommended.
The recipes are supurb!.......1999-08-06
If anyone is interested in becoming a truly Gormet Cook, this is the book. For the very experienced cook, there isn't a lot new as far as tips and information, however, the recipes are sublime. Each one is better than the next and they are fairly easy to read and follow for excellent results. I was very impressed and would recommend it not only for the information but epecially for the exotic yet simple recipes.
Book Description
“A must-have book for anyone who is serious about Italian wines.”
—Lidia Bastianich, host of PBS’s Lidia’s Italian Table
“I have yet to encounter more knowledgeable guides to...Italian wine.”
—Piero Antinori, President, Antinori Wines
“Bravo to Ed and Mary! This book shows their love for Italy, the Italian producers, and the great marriage of local foods with local wines. Here is a great book that presents the information without intimidation.”
—Piero Selvaggio, VALENTINO Restaurant
Right now, Italy is the most exciting wine country on earth. The quality of Italian wines has never been higher and the range of wines has never been broader. Even better, the types of Italian wines available outside of Italy have never been greater. But with all these new Italian wines and wine zones—not to mention all the obscure grape varieties, complicate blends, strange names and restrictive wine laws—Italian wines are also about he most challenging of all to master. The time has come for comprehensive, up-to-date guides to Italian wines.
Authored by certified wine educators and authors Ed McCarthy and Mary Ewing-Mulligan, Italian Wine For Dummies introduces you to the delectable world of fine Italian wine. It shows you how to:
- Translate wine labels
- Identify great wine bargains
- Develop your own wine tastes
- Match Italian wines with foods
Here’s everything you need to know to enjoy the best Tuscans, Sicilians, Abruzzese and other delicious Italian wines. This lighthearted and informative guide explores:
- The styles of wine made in Italy and the major grape varieties used to make them
- How the Italian name their wines, the complicated laws governing how names are given and the meanings of common label terminology
- Italy’s important wine regions—including a region-by-region survey of the best vineyards and their products
- A guide to pronouncing Italian wine terms and names and how to order Italian wines in restaurants
For Italians, wine (vino) is food (alimentari) and food is love (amore). And you can never have enough love in your life. So, order a copy of Italian Wine For Dummies, today and get ready to share the love!
Customer Reviews:
Great for Traveling and Tasting Italy.......2007-01-19
This book helps you select wisely amoung the countless wineries and labels of the delicious wine you will taste in Italy. The book makes it easy to understand which wine taste great in the separate regions, without having to know any of the stuck-up jargon wine experts blab to sound impressive. More importantly the book does not recommend the expensive wine to be best for your palate. You will find the bottles that taste like $50, but are less than $20.
A very good beginning on the subject.......2004-06-04
This is a most appropriate way to begin the study of Italian wine - the theoretical part, that is. The book is concise yet clear and understandable, despite a substantial amount of new terminology. I use it also as a reference for choosing new Italian wines, when in a wine store. Must say though, that in these circumstances (in a store with people around me) the word DUMMIES, in big friendly letters on the book cover, is a disatvantage.
TMI on Italian Wine.......2003-08-20
Although I loved this author team on past "Dummies" wine books, this one was a bit tedious. In the authors' defense, Italian wine is a complex and pervasive topic. The book covered every wine region and wine style in Italy and is not a book to curl up with, but rather one to utilize as a reference guide. It would be an essential piece of travel gear if one were going to Italy.
A Modern View of Italian Wine.......2001-10-11
Italian wine was for many years seldom more than pretty good--and then something wonderful happened: the global economy. All of a sudden winemakers everywhere were competing for customers everywhere, and for most of them that meant they had to improve quality, and fast. Italian winemakers responded and successfully to the challenge. They now produce some of the most esteems top-of-the-line wines in the world as well as an increasing nmber of wines that are real bargains (that is, you get
than you pay for). But too many wine writers have failed to keep up with this ar-reaching change, have failed to expand their horizons beyond France.
Not
writers. Authors of "dummies" wine books since "Wine for Dummies" in 1995, they have closely followed Italy's quality revolution, and so can point you to a world of pleasure you might otherwise miss.
After saying that much I'm in danger of repeating what I wrote in my review of the authors'"FRENCH Wine for Dummies," published
simultaneously, so you should scamper right over to my review of that book for more details. Then you'll have the complete rundown on both.
One thing I should add: these books aren't really for dummies. I keep them at hand and I know several other pros who do too.
-----------
Bill Marsano is a contributing editor of Hemispheres, United Airlines' in-flight magazine, for which he frequently writes on wine and spirits. One of his Hemisphere articles won a James Beard medal in 1999.
Book Description
1,000 + recipes and great party tips
Get the latest bar buzz on how to host, mix, shake, pour, and more
Want to concoct the perfect cocktail? From today's popular Mojitos and Martinis to classics like Manhattans and Margaritas, you'll be able to sip and entertain with a special twist. Get the scoop on everything from liquors, wine, and beer to Scotch, tequila, the latest tools of the trade, and more.
Discover how to
* Stock a bar
* Mix exotic specialties and hot toddies
* Experiment with new flavored rums, vodkas, and cordials
* Garnish and serve drinks like a master mixologist
* Cure hangovers and hiccups
Customer Reviews:
Well, the title doesn't lie........2007-05-24
If you're a home bartender, this is the book for you! It has has everything for people who want to impress friends or just enjoy the craft of mixology. Has a large recipe section.
I am a bartender and it was recommended to me from a friend and I am dissapointed. Having been a bartender for a while, I already knew most of the information included in this book and actually disagreed with a thing or two. But, like all things in life, take it for what it is. If you are a home bartender or a commercial one starting out this is for you! Carefully explains everything from different types of glassware to different types f liquor and mixes. LEARN WHAT SOUR MIX REALLY IS! It will help you greatly. For experienced bartenders, I would recommend instead the Joy of Mixology (attacks the subject from a history-evolution standpoint) and the Bartender's Black book (great recipe book) instead.
Underwhelmed.......2007-05-12
My first experience of the For Dummies books was Chess For Dummies and Wine For Dummies. Bartending For Dummies does not measure up. This book has decreased my faith in the For Dummies brand.
very complete!.......2007-01-10
This book has a ton of recipes. Most interestingly, though, it has history and information on how various alcohol products (e.g., brandy, whisky, vodka, gin, etc.) are made. You can read the book for pleasure!
Not a Whole Lot of Anything.......2006-02-18
I was aware that I was buying a miniature edition of the book, and I expected it to be small. Maybe not this small (3"x3.5"), but small. But inside there isn't a whole lot of useful information unless you've never drank alcohol before. There are only about 50 recipies, including stuff like Gin and Tonic, which is like a cookbook containing directions for making broccoli. I give it a 2 because it has some interesting information on alcohols, and it has some good recipies. However, the Internet Webtender is a great place for much, much more of both of the above.
Serving Up a Good Mix.......2004-04-20
When I built my home bar, and stocked it the brim with liquor, mixers, and various essential glassware, I knew I needed a little bit more advice and expertise to tighten up the collection and get it ready for a party. I was always a fan of the dummies books, and while they may be looked upon as lowbrow material for the martini connoisseur, or bar expert, I was neither, and I believe that for people like me, most do-it-yourselfers, the book suffices quite nicely.
When I throw a party, and our college parties are usually big with 65 or more people, we go all out and things get hectic behind the bar with dozens of people all clamoring for something different. Bartending for Dummies really comes in handy time after time, with many of the most popular drink recipes available at a moment's glace, in logical, alphabetized order. The look-up is fast and quick, and the instructions are quite easy to follow. This is especially useful for when you have dozens of people throughout the night who, when asked what they want, simply reply with, "I don't know," or, "Make me something that tastes good." While these responses are aggravating, and totally unproductive, this book serves as a great reference of on-the-fly drinks to make for these indecisive individuals.
For pre-party preparations, the front of the book is filled with information on everything from cutting limes the proper way to buying enough rum, or vodka for a predetermined number of guests. The numbers, math, and money tabulations I have found to be accurate enough to swear by, and often helpful in a myriad of party-planning adventures. The book also has a number of charts depicting types of alcoholic volumes, what some of the terminology means, and even an informative list of calories per kind of alcoholic beverage.
The book has a couple drawbacks, as almost everything does. For one thing, the author tends to use a few lower-quality alcohols in certain popular drinks that should never be used. Using these lower qualities, and sub-par products detract from the eminence of an otherwise first-rate beverage. A second criticism is that some of the drink recipes are not what the vast majority of the world believes them to be. Slight variations in amount, sequence of mixing, and kinds of alcohol used within these drinks I find suspect.
However, the information on the main categories of alcohols, their history, production methods, place of origin, and most popular nomenclature I found to be quite fascinating. The research seemed impeccable, with well-documented and respectable sources. The chapter on kinds of glassware and their uses provided a layman with tons of useful facts to help them make informed decisions on what kinds of glasses to stock your bar with and serve different drinks within.
While Bartending for Dummies may be considered light reading, inconsequential, and contrived to experts in the field, this demographic is hardly this book's intended audience. I, a nonprofessional and do-it-myselfer, have found the book to be a boon time and again, at party after party. Its setup is easy to follow, coherent and consistent, with humor at times, and an all-round indispensable tool for any home-bartender.
Book Description
Are you constantly worrying about what you or your loved ones eat? Is every dining experience an episode of anxiety for you? Being allergic to different types of food not only ruins the experience of eating, it can lead to dangerous, sometimes lethal, consequences.
With Food Allergies for Dummies, you can feel safer about what you eat. This concise guide shows you how to identify and avoid food that triggers reactions. This guide covers how to care for a child with food allergies, such as getting involved with his/her school’s allergy policies, packing safe lunches, and empowering him/her to take responsibility for his allergy. You will also discover:
- The signs and symptoms of food allergies
- How to determine the severity of your allergy
- Ways to eat out and travel with allergies
- How to create your own avoidance diet
- Ways to enjoy your meal without allergic symptoms
- How to prevent food allergies from affecting your child
- The latest research being done to treat food allergies
Food Allergies for Dummies also provides an in-depth chapter on peanut allergy and how to spot traces of peanut in your food. With this book, you will feel safer and more comfortable while you eat. And, with plenty of helpful resources such as Web sites and allergy-friendly recipes, you’ll hardly have to worry about your diet!
Customer Reviews:
Informative and well-written.......2007-07-11
From the start of this book, I felt like I was sitting down for a one-on-one conversation with Dr. Wood. Having a severe peanut allergy himself, he offers a unique and very personal perspective not found in publications by other doctors. This book came along at the perfect time for us - with our oldest food-allergic child on the brink of entering public school, I am especially grateful for the practical information and advice in that arena.
This book is down-to-earth enough to serve as a starting point for food allergy "newbies", and well-organized enough to serve as a reference for us "veterans". I would recommend it to anyone affected by food allergies.
Great Addition to My Food Allergy Library.......2007-07-03
I am also a co-leader of a food allergy support group. I have read a lot of books on food allergies as well as have had a lot of great speakers come to our meetings addressing food allergies. I find this book to be one of the best available. It is very resourceful and easy to use and easy to understand. It covers a wide range of topics. There is information on testing, avoidance, sending your child to school with food allergies, alternative treatments, etc. I am glad to finally find a book that covers it all. You won't be disappointed with this one.
Amazing Resource.......2007-07-01
Fantastic! This book is purely an amazing resource for everyone: parents, care givers, friends and families and most of all, the person with food allergies. As a parent of a food allergic child, I've spent the last 6 years learning everything on my own, via FAAN and other resources. This book sums it up in one fell swoop! The authors cover what issues and challenges exist, how to understand them and most of all...how to live successfully with food allergies.
Information is clearly defined in lay terms and organized for quick review. Food Allergies, as a disease, is new to many physicians and this book helps explains details that doctors haven't dealt with yet, are unfamiliar with, or simply do not have the time to cover in a visit; such as various testing, managing school, reading labels, risk assessment, etc.
The Food Label Crib Sheet is must for all beginners too!
My local food allergy parent education group is in the process of purchasing this book for each school nurse within our school district (68,000 students) after they discovered that the head nurse felt this book would be a vital resource for her staff and parents, but didn't have the funding for the purchase.
I have a feeling this book will soon become common recommendation for people beginning on the path of successful living with Food Allergies.
Grateful to have found this book.......2007-05-03
If you read just 1 book about food allergies, make it this one. This book is my food allergy bible. Why?
1. It is comprehensive without being overwhelming. By this, I mean it covers a lot and it does so in an empowering way; you don't finish the book (or even a chapter) feeling paralyzed. You leave with information to make decisions about how you want to deal food allergies as they affect you, a family member, a friend, etc.
2. It is nice to see so much key information presented in one place. I tried obtaining the same information from other publications and websites. I could not find it all (I am not sure most of it exists elsewhere) - and I had to hunt all over the place to collect the golden nuggets that I could find.
3. I love that everything is presented in layman's terms - not the "medical speak" one finds in medical journals or research papers/studies (which clearly have value, but, for an "average Joe" like me, can be difficult to muddle through).
4. The authors present specific information - with details and quantitative references/benchmarks rather than generalizations. For example, they provide percentages about how likely one is to outgrow a particular food allergy, how likely one is to have a child with a food allergy (if you have an allergic disease) or another child with a food allergy (if you are a parent with one food allergic child already), etc. The information provided is also very practical; it takes into account that food allergic people do not live in a plastic bubble and talks about ways to deal with "everyday situations" (including social situations) as well as emergencies.
5. The book answers questions that you would ask if you had unlimited time with your own allergist or with Dr. Wood himself. So, do not worry if you cannot get an appointment with Dr. Wood (arguably the nation's leading authority on food allergies and asthma); in a sense, this book brings him to you. Topics cover everything you would expect, including the pros and cons associated with RAST testing and skin testing; how some allergies tend to travel together; hidden sources of allergens; promising research; challenges associated with day care and school environments (along with recommendations on how to deal with them).
From someone who "gets it".......2007-04-30
I have been leading an allergy support group,volunteering with non-profit organizations, writing a newsletter and raising a child with food allergies for the past six years, so I really felt like I had seen and read it all. However this book is a most welcome addition to my food allergy collection, in fact, it's on top!
If you are just starting out on this journey, you will have all of your questions answered and answers for those that you dont even know to ask.
If, like me, you've been at this for awhile, you will get more detail, all of the latest research, facts and figures and even some of the rationale behind decisions that our doctors make.
Of particular interest to me was the information on outgrowing food allergies, a whole chapter on peanuts, and one on potential cures and current research.
Best of all, in my view, are some of the personal stories from Dr Wood. When you hear the stories, of someone who has been there and also see that you can survive and thrive even with life-threatening food allergies, you cant help but finish the book with a sense of hope and confidence.
After my husband spent some time reading this yesterday said, "This book sure isnt for dummies!"
Sincerely,
Gina
Book Description
Thought about canning and preserving your own food? Maybe you haven’t given it a try because you believed it would be too involved. The truth is, today’s methods and procedures for home-canning, freezing, and drying food are simpler and easier than ever. And now, with this easy-to-follow book, you’ll get the information you need to can and preserve food safely.
Canning and Preserving For Dummies makes putting up fruits and vegetables in your home as easy as pie. Featuring up-to-date safety guidelines and simple, fun techniques, this practical, friendly guide is for anyone who wants to enjoy delicious, do-it-yourself treats year-round—or even give them as gifts! You get all the juicy details on:
- Water-bath canning
- Pressure canning
- Freezing
- Drying
- Finding the right supplies and equipment
Canning and Preserving For Dummies also features yummy, eas y-to-do recipes that include preparation times, cooking times, processing times, and the yield you should expect from your efforts. You’ll see how to make everything from apple butter, pear-raspberry jam, and bread and butter pickles to chicken stock, tomatillo salsa, and white chili. You’ll also discover how to:
- Know the acidity level of your food
- Pick and prepare fresh fruit
- Line your jars with liquid
- Create jams, jellies, and marmalades
- Preserve chutneys, relishes, and sauces
- Pickle vegetables
- Combine foods for convenience
- Select food for freezing
- Protect the life of your dried food
Providing troubleshooting tips for home-canned creations, sources for locating equipment suppliers, a metric conversion guide, and definitions of preserving terms, Canning and Preserving For Dummies has just what you need to fill your pantry with savory homemade fare.
Customer Reviews:
I went from Burning Toast to Winning Blue Ribbons at The State Fair! .......2007-10-08
I have always fantasized about canning and preserving my own locally grown garden vegetables and fruits. One day on a lark of what my partner called "Pure Insanity" I bought a Water based canner and equipment to put my dreams into reality. I would have panicked had I not reviewed and purchased this book the day before.
In only a matter of a few hours I read the book from cover to cover and felt like an expert. Soon thereafter when I found a wonderful source of locally grown cucumbers I "canned" 8 pints of 'Bread and Butter pickles' from a recipe provided in this book. Three weeks later I was the recipient of a Blue Ribbon at a local fair for my "Prize Winning Recipe". I was astonished! They will never know the secret of my success was "The Dummies Guide" but I will never forget. I've since gone on to do Corn Relish, Apple Butter, Lime Pickles, and tonight I shall can Green Beans and Carrots.
This is the book that will bring success to the otherwise accident and disaster prone "cook". Don't start this hobby without it!
Canning & Preserving for DUMMIES.......2007-09-19
The book was well written. My wife loves canning and this book had information that she did not know how to do. Best thing I ever got for her.
Great Book for the Beginner.......2007-07-27
I used to take insult to "dummy" books, but this book is wonderful. Since I had everything to learn about canning, this book written with it's simplicity and step by step detail, has been a great resource.
Despite errors and hysteria an OK Beginner Book.......2006-08-29
Being a former research scientist, it is perhaps unfair to critique a book for beginners. The recipes, trouble shooting and sources chapters are great. You will never get sick following this book.
Corections: One piece caps designed for home canning of jams are fine. All jars designed for canning may not be used. Those manufactured prior to WWII will break if used for pressure canning due to internal stress created by movement of the high soda glass over time. Used tomato sauce jars that use a standard cap are fine. Regular green beans (formerly called string beans) have not required destringing for 40 years. The jar lifter is gripping the jar where it will slip. Do not use wet dishtowels to wipe the lids. Your toilet bowl contains less bacteria. Use a paper towel. 2 piece (dome) lids on higher silica jars were used throughout WWII in Victory Gardens. I still use my mother's made in May, 1943. Do not bury your spoiled low acid food in deep soil or go through the detoxification process. Your sewer authority will probably tell you to dump it down the drain. If you do not trust their advice, take the food to your toxic waste drop off. If you have followed the directions as to pressure and time (you may not cheat), you do not need to boil all your canned low acid foods. Eat your food before canning the same veggies next year (a problem in WWII). Always can with a friend(s), especially the first time. It's more fun that way and safer should there ever be a rare problem (like a sticking valve in the MIRRO canner - tap with a wooden spoon and get your husband to fix it later). Botulism bacteria are killed at 212 degrees (actually 10 min. @ 80C according to the CDC). It's the spores that require 240F for the times indicated. In nearly 40 years of canning and raising three children from our large garden and orchard, we have never had food poisoning. Just remember, cleanliness is next to godlineness.
A basic must..........2005-10-10
Canning & Preserving for Dummies is a great 'starter' or review for those who are into home food preparation and storage.
Books:
- Yum Yum Dim Sum (World Snacks)
- 1000 Sweaters: Mix and Match Patterns for the Perfect, Personalized Sweater
- 21 Things I Wish My Broker Had Told Me: Practical Advice for New Real Estate Professionals.
- 366 Delicious Ways to Cook Rice, Beans, and Grains
- A Child Called "It": One Child's Courage to Survive
- A Manual of Acupuncture
- A Pig in Provence: Good Food and Simple Pleasures in the South of France
- A Smart Girls Guide to Friendship Troubles
- All New Square Foot Gardening
- American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol
Books Index
Books Home
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The Wine Bible
Windows on the World Complete Wine Course: 2007 Edition (Windows on the World Complete Wine Course)
Windows on the World Complete Wine Course: 2006 Edition (Windows on the World Complete Wine Course)
The Complete Idiot's Guide to Wine Basics (The Complete Idiot's Guide)
How to Taste: A Guide to Enjoying Wine
