Customer Reviews:
A WONDERFUL RECIPE BOOK.......2000-02-12
ITS A SHAME SHE DIDNT PUT THE RECIPE FOR THE BISCUITS, BUT THAT RECIPE HAS BEEN A SECRET FOR AGES AND WAS A KEY SELLING POINT WHEN DONNA BOUGHT THE LOVELESS. THERE ARE PLENTY OF MOUTH WATERING RECIPES DONNA AND MAMMIE HAVE COMPILED AND I RECOMMEND THIS BOOK TO ANYONE AND EVERYONE
ITS COUNTRY COOKING AT IT'S FINEST!
GREAT.......1999-02-02
This is a wonderful Southern cookbook but also a great history of the Loveless. I enjoyed reading the sidelines as much as looking at the recipes. I also noted it was co-written by twins, Donna McCabe and her sister Mamie Strowd. My copy was signed by both of them!!
Good home cooking!!!!!!.......1999-01-26
This cookbook shares many great southern recipes and is a must for all cooks but a great starter for the newlyweds. We all loved it/
WASTE OF MONEY.......1999-01-01
What is a Southern cookbook without recipes for fried chicken, country ham, and especially, the scratch biscuits that made the Loveless Cafe famous?
Good Southern Recipes.......1998-12-14
The book contains many good recipes as well as interesting information about the restaurant.
Amazon.com
Picture yourself standing before the fish monger's display case with the day's catch all nicely laid out on gleaming shaved ice, the price tags and labels in place, the fishmonger's retail smile intact. He's waiting, patiently, for you to make up your mind. Trouble is, you're shopping for a specific fish, and it's not for sale. So what do you do, fall back on old tried-and-true recipes for the seafood you recognize in the case? You can hear your family yawning, can't you?
Fear not, lover of seafood. Jay Harlow has written West Coast Seafood: The Complete Cookbook. Tuck this sucker under your arm next time you head out the door and you will never again suffer seafood angst. Nor will you have to stand in front of the fish counter thumbing through a book like a damned fool. Harlow, you see, has organized West Coast Seafood by type of seafood, not according to where in a meal the dish will be served.
And if that doesn't tell you that this guy knows what he's doing, then just dig in. Complete Cookbook falls short of the mark; Final Word comes closer. Because everything is here: all the information you need to select the best-quality seafood; instructions to clean and prep the seafood you bring home; and then a wide flavor range and cooking-style range to keep new and exciting dishes coming to the dinner table.
The finned fish of fresh and salt water, both wild and farmed, are all here. Can't stand the idea of another grilled salmon steak? Try Kurt's Salmon with Oyster Stuffing. And if there are any leftovers, go straight to Salmon Cakes. How does Grilled Halibut with Roasted Garlic Marinade sound? Or Halibut Cooked with Poblano Chiles and Cream? Yes, there are Dungeness Crab Cakes in West Coast Seafood, but you will also find Stir-Fried Crab with Chiles and Ginger.
There are no desserts. But Harlow does end his book with a selection of appropriate sauces as well as two essays on the future of fishing, and the place of aquaculture. Like the entire book, well worth reading. --Schuyler Ingle
Book Description
This is the new definitive seafood cookbook from writer and chef Jay Harlow. West Coast Seafood addresses the finfish and shellfish, ocean and fresh water catch available fresh from California to Alaska, with over 250 recipes, both basic and lavish.
This important new cookbook introduces the up-to-the-minute selection of fresh fish and shellfish available on the West Coast and furnishes 250 wonderful recipes that bring out the most in albacore, spot prawns, black cod, salmon, rainbow trout, petrale sole, skate, oysters, and more. It includes color photographs.
Customer Reviews:
The essential guid to Seafood.......2007-01-31
This book is probably the best cook book I have ever used. It contains detailed descriptions of a vast array of seafood along with copious information on buying and prepping each type. The recipes range from simple to modestly complex. They generally focus on enhancing the flavor of the seafood with a few well selected accent flavors. They are creative and easy to follow.
Easy and yummy recipes.......2003-07-18
Living in Seattle we wanted to take advantage of all the fresh fish available, but we had no idea how to cook it. Everything we have tried out of this book has been easy and delicious. Most of the recipes give suggestions for side dishes which makes meal planning even easier. Whenever we get fish for dinner this is the cookbook we pull out!
The "gotta' have" seafood book for West Coast dwellers.......2001-04-01
This is a great reference for cooks at any level of ability. Fundimentals of buying, cutting up, basic techniques, and cooking safety. Easy to follow recipes which are not fussy and don't loose the flavor of the seafood in the sauces, yet can be quite sophisticated. Expanded information, definitions and seafood facts which can enlighten profesional chefs and intertain those who pick-up cookbooks for leasure reading. For example, what constitutes 'white fish',who are the grazers and the predators in the ocean, and how is caviar farmed.
Easy to follow - Outstanding Taste.......2000-03-29
This book is wonderful for cooks that use seafood comes from the California coast. The recipes do not take require the resume of a rocket-scientist and yet the finished courses look, taste and smell like fine cuisine from a highly rated restaurant.
Great recipes for every day or special entertaining occasions.
Book Description
Winner of the 2003 GLYPH Award for "Best Cookbook" by an Arizona Publisher, Par Fork! The Golf Resort Cookbook is the perfect gift for the golfer gourmand on your list.
From Pebble Beach to Pinehurst, 19 award-winning golf resorts are presented with detailed travel information, exclusive golf pro tips, complete breakfast and dinner menus, plus more than 130 recipes home-tested and rewritten with the home cook in mind.
Gorgeous color photographs of the resorts and the food only enhance the appeal of this must-have cookbook. Mouthwatering recipes such as Macadamia Nut-Crusted Chicken and Chocolate Croissant Bread Pudding will send you running to the kitchen in no time.
Customer Reviews:
Above Par!.......2007-01-19
This is a very nice book in many ways - great for the coffee table, but very useable. The recipes are intriquing, yet not too difficult sounding and the photos of the courses are outstanding. I will purchase another copy as a gift without hesitation.
Grand Slam.......2003-02-21
What a concept: Par Fork combines great golf with great food.
Gwen Ashley Walters takes us to 19 renowned golf resorts and gives us a taste of the history of the courses, signature holes and golf tips from the pros.
Then she has us kick off our golf shoes and put on an apron as we move from the club house to the resorts' restaurants to learn about their culinary history, signature dishes, and pick up kitchen tips from this scratch chef.
I've been lucky enough to play at three of the resorts featured in this fun book - The Broadmoor, The Phoenician in Arizona and the fabled Blue Monster at Doral. It's easier for me to shoot par with these recipes than it was to score in the 70s out on the courses...and a lot tastier, too.
The Broadmoor's Southwestern Breakfast Burrito is easier to make than a two-foot putt but is as exciting as a 305-yard drive. And you don't have to tee this one up just for breakfast, it would work well for a lunch or dinner as well.
Eggplant usually thrills me as much as draining a 40 footer for a triple bogey - kind of an opportunity gone to waste. But there was something about the Phoenecian's Grilled Eggplant that caught both my attention and admiration. I did them over charcoal and the family gallery approved.
I have to admit that I escaped to Joe's Stone Crab after the Blue Monster ate me up. But who needs a ticket to Miami and Joe's when you can whip up Doral's Grilled Sea Bass? It's quick, delicious and versatile and the Coriander Sauce is the perfect caddy.
Buy Par Fork for the golf, buy it for the food, but buy it. I think it will come in very handy helping me justify my love for golf with my willingness to prepare and share a taste of the game with family and friends.
Recipes drawn from nineteen of America's top golf resorts.......2003-01-05
Par Fork!: The Golf Resort Cookbook by food writer, cooking teacher, and award-wining cookbook author Gwen Ashley Walters showcases menus and recipes drawn from nineteen of America's top golf resorts including The Greenbrier, The Fairmont Scottsdale Princess; Doral Golf Resort & Spa; and The Lodge at Pebble Beach. These world class golf resorts also provide "kitchen friendly" world-class recipes that range from Butternut Squash & Green Pea Risotto; Double-Cut Grilled Pork Chops with Apple Pear Habanero Chutney; Grilled Salmon with a Scallion Caper Beurre Blanc; and Apricot Ginger Sea Bass; to Braised Pineapple Rum Tarts with Pineapple Saffron Compote; Roasted Corn & Lobster Salad; Chocolate Charlotte with Whipped Mascarpone & Mocha Broth; and Macadamia Nut-Crusted Chicken. Nicely illustrated with color photography, Par Fork! would make an elegant addition to any dedicated gourmet golfer's personal or professional cookbook collection.
Amazon.com
Sheila Lukins's USA Cookbook celebrates American cooking as seen through the enthusiastic eyes of one of the nation's most popular cooks and successful cookbook authors. The 600-plus recipes in this hefty book include exuberant versions of American classics like tomato soup and chocolate pudding, and updated takes on classics, inspired by dishes Lukins sampled at food festivals, restaurants, and in homes she visited all over the country. Lukins also shares recipes gathered from eateries whose specialties are the gold standard, including Sonny Bryan's Onion Rings from Kansas City, Missouri, Goode's BBQ Mop from Houston, and Blue Wally Pancakes from Al's Breakfast in Minneapolis, to name a few. Shaker Cranberry Brisket, Chili Chicken Salad, and Low Country Bread Pudding are more examples of Lukins in top form, adding her own creative yet comfortable and crowd-pleasing twists to classic regional dishes.
Use this book when cooking for company and to add a lift to family meals. Without leaving you buried in the kitchen, whatever you make will add a soupcon of sophistication--and gain compliments for the cook.
Book Description
After traveling across the country for three years, Sheila Lukins, the co-author of The Silver Palate cookbooks and The New Basics Cookbook and author of All Around the World Cookbook, set to work tasting, interpreting, and making magic in over 600 recipes. Here are Mashed Yukon Golds, a Stovetop Clambake, Vegetable Jambalaya, Bing Cherry Chutney, Peachy Keen Pie. Quesadillas with duck and caramelized onions, a burger stuffed with Maytag blue cheese, gazpacho made with both fresh and roasted vegetables, crab cakes sumptuous with lobster meat, orange zest, and mace. It's a star-spangled celebration. 355,000 copies in print.
Customer Reviews:
My favorite cookbook.......2007-10-05
Being Hungarian with my mother living in the states, I was always curious what geniune American food is like. This was the fist cookbook I got, and it is still my absolute favorite. Hunderds of recipies for every meal and occasion, with nice pieces of advice, stories, little trivias, and even beer and wine selection.
I love it.......2005-10-13
"USA" is a great cook book. It's organized well into different sections and the aray of recipes is amazing. There are so many recipes from different regions of the country that you'll never run out of ideas.A great book on Americana.
Another Lukin's Classic.......2005-09-26
Whether throwing an elegant dinner party, a backyard barbeque, or just making dinner for my family, if I want good, simple american food, I turn to this cookbook. The variety of recipes is astounding, and there is something for every palate and every event here. My personal favorites have to be the Pacific Northwest Light Mussels, which I have served twice as an appetizer to rave reviews at dinner parties (and have been able to scale down the recipe for one when I wanted to make dinner for myself), and the seared salmon recipe, which was delicious and incredibly easy. We also enjoyed the Berry Berry Cobbler at two birthday dinners this summer - a great substitue for people who don't like cake! (only in my family . . . ) I think that this cookbook would make a great addition to any cookbook collection.
Had To Buy It.......2005-06-04
I first borrowed this from the library and noted so many recipes that I wanted to copy that I bought it instead. I am a cookbook collector and this book is truly wonderful. Sheila is a great, descriptive writer - your mouth waters just reading about the recipes. I also suggest you get her other 2 cookbooks: The New Basics, and The Silver Palate Cookbook - both are classics by now, I believe. Anyways, this book is great and I'm using it all the time.
Excellent General Cookbook.......2003-12-31
I am a cookbook addict (I have 100+ cookbooks in my collection) and the USA Cookbook is one of my favorites! Sheila Lukins has a wonderful collection of recipes in this book. Many times I buy cookbooks thinking that the recipes sound great, and then I never actually make anything. I didn't have that problem with this book as I've made several different dishes. There's a cherry ice cream recipe in it that my family really enjoys!
This is a great general cookbook to have on hand. It covers a variety of dishes and the recipes are simple enough for most cooks to manage easily. (You might want to note that I am the kind of cook who likes to make things from scratch, but I'm not always in the mood for something really complicated, either). Because the recipes are delicious, simple, and would appeal to most people, this book would be a great gift for someone who likes to cook.
One of the things I enjoy most about this book is its style. The author includes informational commentary about regional cuisine and useful food facts besides just the recipes. I think this is what prompted me to purchase another one of her cookbooks, The New Basics. I think I like this book a little better, but both are wonderful.
Customer Reviews:
Great cookbook for the average person........2007-04-16
My mom has this cookbook and I love everything she has made from it. My favorite, so far, is the Apricot Bread Pudding. I didn't think I liked bread pudding or even apricots, but I could eat the whole batch of this stuff in one day.
One of my mom's prerequisites for buying a cookbook is that each recipe has a picture of the final product. That's another reason to like this book.
I've always thought Richard Simmons was wierd and hokey, but this book is not. The writing of the background information for the recipes is great and usually worth a chuckle. It is obvious he really loves food and wants others to know such enjoyment.
Funny, fabulous fare!.......2003-11-10
I know, I know - am I REALLY going to try to get away with extolling the virtues of a Richard Simmons cookbook? YES! This is a great cookbook, filled with recipes anyone can make, tips for healthier cooking and living, and lots of cute stories and jokes from "Mr. Slimmons" himself.
I picked this up after thumbing through it in a bookstore one afternoon, and I haven't been disappointed yet. It's got everything - appetizers, main and side dishes, desserts. Throughout the book are tips on different cuts of meat and how to ask for them, substitutions for certain ingredients you may cook with, and comparisons of some foods that have many different types, like rice, potatoes, and hot peppers. Everything is presented in easy steps, and none of the recipes have such exotic ingredients that you can't find them in your everyday grocery store. The pictures are bright and every recipe is preceeded by Richard's 'background' on it's origin. My favorite so far has to be the Maple-Glazed Roast Turkey Breast in a Cornbread Nest. Soooo good.
Although I am not a die hard Richard Simmons fan, I would reccomend this book to anyone who wants to lose weight but still eat some really delicious food. In my house, this book is the ying to Emeril's yang!!!
Great Basics.......2003-10-28
I use this book often and most of my family and friends would consider me to be an excellent cook. There are a limited amount of recipes but all are usable and very good. Not too simple and not to complex. Basic recipes with SUPER illustrations. I find it much easier to make something new if I know what the heck it should look like. Besides the basic detail, the book is spiced with wise comments and hints. There should be a copy on every cooks shelve (or hidden in a drawer...)
The one book that has it all!!!.......2002-07-13
The recipies are so tasty you won't miss what's missing(the extra fat and calories)there's a little something for EVERYONE here. On a low carb diet? No problem! or.....do you carbo-load? Are you a vegetarian? or, do you love meat? Either way this book is for you! My personal favorites so far,are the south beach halibut with jade sauce and fruit salsa and the keep away the flu chicken soup delicious!) I highly reccomend this book. For the two aforementioned plus the Seattle salmon alone are worth the price of the book!
Farewell to Fat.......2002-02-11
Love It!! I have had several intimate dinner parties and I prepared dinner and dessert from his book and didn't tell anyone.
One couple asked if they could take me home.
It's better than Jenny Craig's cookbook.
Book Description
Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare
Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!
Kids will have a great time learning about the past while they cook up easy and yummy recipes, including:
- Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast
- King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana
- Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast
- Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s
- Baked Macaroni 'N' Cheese, a popular and inexpensive dish enjoyed during the Depression
The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.
Customer Reviews:
Absolutely Outstanding !.......2006-05-29
Not just a great collection of recipes, this book has many wonderful little-known facts of American culinary history, such as the rise of "victory gardens," how the Caeser salad came about, and the origins of a ton of classic american dishes. It doesn't just give you the facts in list fashion: the author does an excellent job of summarizing the relevant time period and explaining why certain foods were preferred by people and how they came to be. I'm in my 30's and I love it just for the history! A+++!
Great Book for Kids!.......2004-05-07
This book is wonderful. My child took it out from the school library several times so we could try different recipies. I've decided to buy it since we both enjoy it so much.
Book Description
The foremost American historian of his generation delves into the nation's European origins, illuminating how the new country embodied the principles of the Enlightenment--ideals that Europe, trapped by tradition and privilege, could not itself realize. "...crystalline clarity of...writing [causes] explosions in the reader's mind...history to be pondered and cherished."--The New York Times. "Learning and reason are at the service of a mind whose understanding of democracy gains brilliance and power from a passion for...freedom."--Arthur Schlesinger Jr.
Customer Reviews:
Eye-opening perspective on American spirit!.......2002-04-08
A must-have for anybody interested in American history. This book is a great reminder of everything US stands for, especially now, when the spirit of libery and democracy is under attack. I got this book from the library to simply do a research for my history class but it astonished me. I am getting one for my whole family.
Book Description
Celebrate Virginia! is a celebration of all that is Virginia. It honors the unparalleled heritage of hospitality and history for which Virginia is renowned. This beautiful cookbook features a combination of recipes, interesting historical sidebars, and anecdotal descriptions of food-related products for which Virginia is known. Recipes are both contemporary and historical, as are the many culinary traditions found throughout the book. For example, the book describes the unique "Shad Planking" tradition held each year, and the history of tea. Numerous recipes attributed to Virginia's celebrated sons and daughters are included, such as Senator John Warner's recipe for Crab Cakes.
Customer Reviews:
Better than most.......2004-07-27
I have many cookbooks at home, and this is one of the best. It contains a lot of very exciting recipes, but even so, what makes this into a special book; is all the information about Virginia.
The book is packed with information about what seems to be a very interesting state to visit. I have never been to Virginia in all my life, and compared to the states that are often in the media, like for instance New York, California and Florida, I knew very little about Virginia. It changed when I found this book in my mail box. It is also very obvious that besides being an excellent cook, Rowena Fullinwider is very proud of her state and wants to share it with the rest of us.
The reason I have given Celebrate Virginia! only 4 stars (closer to 4 1/2 really), is that I found it a bit hard to read a lot of the middle sections. Those were so interesting, and I wanted to read it all. It was just a bit hard on my eyes to read blue print on a yellow/light blue background.
Still, it is a very good cookbook that I want to recommend.
Celebrate Virginia!.......2003-09-03
This is a wonderful cookbook! I have been collecting cookbooks for 18 years, and this is one of my favorites. I discovered it while in a B&B in Virginia and had to go out and find it immediately. It is filled to the brim with yummy recipes and tidbits of interest and history. I just can't recommend this book enough. Enjoy!
Customer Reviews:
Good Stuff.......2005-11-08
This book is both a guide to common North American wild edible plants, as well as a recipe book with ideas for what to do once you find the plants. It contains the following sections: shoots and leaves, roots, nuts and seeds, fruits, fruits, beverages, tobacco and sugar substitutes, wild seasonings, and poisonous plants. Within each section, there are articles about selected individual plants. The articles begin with a general description of the plant, including a pen-and-ink drawing. The description is followed by 6 or 8 recipes using the plant. Some of the recipes are designed for camp cooking in the bush, while others are basically old standard recipes that have been modified through the addition or substitution of the edible plant at hand. Although some of the recipes are vegetarian, this is neither a health-food nor cook-from-scratch kind of book, with its recipes calling for canned soups for flavor or potato chips for crunchiness. Nevertheless, the book does include excellent instructions about how to prepare wild edibles, many following traditional Native American methods. If you've heard that a plant is edible, but you're not sure how or which parts to eat, this book can help you figure out where to begin.
Books:
- More Home Cooking: A Writer Returns to the Kitchen
- Mosby's Respiratory Care PDQ
- "My Cooking" West-African Cookbook
- Nobu West
- Not Your Mother's Slow Cooker Cookbook
- Not Your Mother's Slow Cooker Cookbook
- Off Season
- Olive Oil: From Tree to Table
- On Baking: A Textbook of Baking and Pastry Fundamentals
- On Baking: A Textbook of Baking and Pastry Fundamentals
Books Index
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