On Baking: A Textbook of Baking and Pastry Fundamentals

Customer Reviews:

A good source for baking.......2007-05-13

I bought this book for my Intro to Baking class. For the average home baker, you must know that these recipes are scaled - you weigh out the measurments on a scale, not with measuring cups. The outcome will be very unpleasant if you use the "Betty Crocker Method".

I must admit that I don't use this much anymore since I'm out of the class - it seems that I have a few other baking books that I prefer. There are great recipes, though. One of my favorite is for Challah bread. I'm not Jewish, but I make it often because we love it.

Absolutely indespensible!.......2007-02-04

We use this as a textbook at the Culinary institute of Las Vegas in several classes and I absolutely love it. Has extremely helpful terminology and teaches you the basics of the bakeshop in a way that doesn't put you to sleep.

It's not just recipes, but teaches you the hows and whys behind the processes. A fantastic reference for everything you ever wanted to bake, but didn't know how!!!

A fine book reference from a fine Pastry Chef!!.......2004-09-16

I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.

If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.

*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?

On Baking by Eddy Van Damme is a MUST for every Chef & Cook!.......2004-07-30

This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable. I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
This is a classic MUST HAVE cookbook that you will turn to repeatedly and will be delighted with the results.
Maya Buck

Average customer rating:

I liked it
Wow!!! A must have for all chefs
Food For Fifty
Love this book
A vital MUST HAVE handbook for professionals!

Food for Fifty (12th Edition)
Mary Molt
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover

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ASIN: 0131138715

Customer Reviews:

I liked it.......2006-05-09

I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
It also presented a good overview of things you wouldn't think would be in the book, such as the school lunch program, etc.
I liked it!

Wow!!! A must have for all chefs.......2006-02-25

I had seen this book at a friends business and thought it was good. Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily. The CD rom is also fantastic in the number of recipes it contains. One nice feature is that you can size the recipes to what you need. Another great plus. Well worth the money. Tom Elliott, CEC

Food For Fifty.......2006-02-25

Very well written book, leaves nothing for the mind to question,I would highly recomend this book!

Love this book.......2005-07-23

This book is so helpful to me. I'm a new head cook at a Public school and plan to use many recipes from this book. Besides the great recipes it helps me with Nutritional planning, Variety menu planning with eye appeal, specific food information such as heating temps and storing food, and recipe adjustment. This book will be a tool I will use daily at work. I love that each recipe has the nutritional values per portion.

A vital MUST HAVE handbook for professionals!.......2003-06-09

Whether one is cooking in a restaurant or a school kitchen, this is the most valuable handbook. You'll want it at ready reference. I know, because never a week went by that I didn't consult it while running my bakery/deli in the Oregon Cascades.

I must confess that I didn't tell customers my recipe source. I preferred they think me a genius or as having come from a family steeped in cooking history. They knew I was no genius (hell, they knew I wasn't even very smart) but they did like the foods we provided. And, when I decided to produce a new, tasty meat pie, it was this book that I consulted to improve upon my concept.

Choose not to buy this book and you probably are never going to know what you don't know. Choose not to consult it while it sets on your shelf will probably endanger your relationship with your harshest critics.

Average customer rating:

Not another cook book this...

What you always wanted to know about meats.

Good Eats

Great Book

Soppressata

Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman , and Brian Polcyn
Manufacturer: W. W. Norton
ProductGroup: Book
Binding: Hardcover

Canning & Preserving | Cooking, Food & Wine | Subjects | Books
Meats | Meat, Poultry & Seafood | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Whole Beast: Nose to Tail Eating

Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

Bones: Recipes, History, and Lore

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

The River Cottage Meat Book

ASIN: 0393058298

Book Description

The only book for home cooks offering a complete introduction to the craft.

Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Ruhlman, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.

Customer Reviews:

Not another cook book this..........2007-10-06

I think this book is about having fun with your food. You can experiment and come up with your own recipes as long as you follow a few simple guidlines.

My first smoked salmon was a bit too salty. I was anxious and did not read the part about the firmness change when the fish was cured. I ended up crumbling a bit on my egg and toast in the morning and talk about wonderfull. Yes, I hot smoked the salmon.

The authors make a readable and enjoyable path through a subject that is not mainstream. The tricks you can learn in this book can carry over into all your cooking, at least it has mine. This is not just another cook book, it goes into why you do what you do. This is a lesson in cooking.

For example I was looking at some recipes on the internet the other night, and one person did not know why her rub did not flavor the chicken she was doing. She got a recipe from a chef down in Africa and it tasted nothing like her meal there. She was only using 1/2 tp of salt on the entire chicken. According to 'Charcuterie' salt is the vehicle of transportation for your spices.

Wealth of information here folks. 5 stars from this amateur.

Thanks authors, I was getting a little bored with cooking. You jump started me again. I could go on, but you get the idea. I have had this book since last Christmas (gift from wife) and just recently discovered what it really was. To bad I'm on a restricted diet, but as you say moderation is key, and we have friends who like this kind of thing.

Tip: If you go to the Bradley smoker web site, and get on the forums there, go into the cold smoke forum and you will find a simple and inexpensive way to cold smoke using an old bullet smoker, a hot plate, some aluminum dryer hosing, and a box of your own design. I will say I'm interested in getting the Bradley smoker.

What you always wanted to know about meats........2007-09-27

This book has all the information I will ever need about meat and the wonderful things we can do with the various cuts. Recipes have very thorough and clear explation. They are dooable and very good.

Good Eats.......2007-09-01

We've tried the bacon recipe and it's awesome. We never want to go back to store bought variety.

Great Book.......2007-08-29

I'm a home cook that just likes to "play" with food. Hadn't done much with sausage, etc. until this book. We even purchased a copy as a gift to a friend. We are both cooking our way thru the book. The best part isn't the recipes (they are good) but all the knowledge that is in those covers. We are learning as we go and that's important to us.

Soppressata.......2007-07-13

I have been making fresh and smoked sausages for many years. My recipes have been limited to Venison, Polish, Italian, Mexican (Chorizo), Breakfast, and sometimes jerky. My brother-in-law is Italian. As a chef and a caterer, he has encouraged me to research dry sausages. We intend to persue this endeavor in the fall. I purchased numerous books at one time. Most pertained to barbeque and grilling. It's July. It's hot outside, and it's perfect weather for grilling.What can I say?

Fighting for Your Marriage: Positive Steps for Preventing Divorce and Preserving a Lasting Love, New and Revised

Average customer rating:

Awesome book!!
Saved Our Marriage!
Beautifully Simple
won't hurt, but not the best
Best on communication ever

Fighting for Your Marriage: Positive Steps for Preventing Divorce and Preserving a Lasting Love, New and Revised
Howard J. Markman , Scott M. Stanley , and Susan L. Blumberg
Manufacturer: Jossey-Bass
ProductGroup: Book
Binding: Paperback

Marriage | Relationships | Health, Mind & Body | Subjects | Books

General | Psychology & Counseling | Health, Mind & Body | Subjects | Books

Psychoanalysis | Psychology & Counseling | Health, Mind & Body | Subjects | Books

General | Health, Mind & Body | Subjects | Books

ASIN: 0787957445

Book Description

This new and revised edition of Fighting for Your Marriage is based on the widely acclaimed PREP® (Prevention and Relationship Enhancement Program) approach. Groundbreaking studies have found that couples can use the strategies of this approach to handle conflict more constructively, protect their happiness, and reduce the odds of breaking up.

Based on twenty years of university research, this popular book will show you how to:

Talk more and fight less
Deepen and protect your friendship
Have a more intimate, sensual relationship
Keep the fun alive
Clarify and act on your priorities
Develop a vision for your future together

Customer Reviews:

Awesome book!!.......2007-10-11

This book is worth every penny! My marriage counselor uses this program and after reading the book and applying what we learned we really have not needed the counselor anymore. It is very straight forward and easy to do. It has brought my husband and I so much closer. I would love to give this book to every married person I know. I think it could lower the divorce rate in America.

Saved Our Marriage!.......2007-03-22

We spent thousands of dollars in counseling and were on the brink of divorce when we took the PREP workshop and read this book. It transformed our marriage! Five years later I am happy to report that we continue to implement the techniques learned and we have a healthy and happy marriage! Utilizing the tools outlined in this book on conflict management and effective communication techniques can change your life, and your marriage! Highly recommended!

Beautifully Simple.......2007-01-16

I was asked to read this book by my premarital counselors, and found it easy to read. The concepts presented are simple and encouraging and something I believe every couple could benefit from.

won't hurt, but not the best.......2006-11-10

The primary problem is the speaker's voice is terribly annoying--but that is a personal opinion. The robot/woman distracted from my ability to focus on what was being said. Second, it doesn't present things in a realistic way to what happens in relationships. How about telling it like it is--don't use "heated disagreement" when you mean screaming, cussing argument. They use nice terms for everything, and it waters down the listener's ability to identify what they are talking about compared to what discordant marriages actually look like. Third, everything about this material appears geared towards women and how women think. The focus is heavily on talking, discussing feelings, very warm, fuzzy, sweet little things to do. Blah! Gag. Fourth, even married couples have good old-fashioned need-based sex. Please don't continually say "making love". That is hokey and trite and laughable. I guess they have to say "making love" to protect those sensitive people out htere who are afraid that if they say SEX, then Gosh might Darn them to Heck. That, or an attmept to feel better about the fact that your man wants you to dress up like Little Bo Peep and sing Ba, Ba, Blacksheep while performing fellatio on him.
Other than that, there is some useful information and it certianly wouldn't do anyone any harm.

Best on communication ever.......2006-08-24

This book is the best on communication I have ever read! It has a thorough understanding of the problems of communication and provides a most practical approach to enhancing it.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Average customer rating:

Changed the way I veiw food!
What can I say...
The Katz Pajamas
A little disappointing...
Wonderful book, could use a little clarity in places

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz
Manufacturer: Chelsea Green Publishing Company
ProductGroup: Book
Binding: Paperback

Canning & Preserving | Cooking, Food & Wine | Subjects | Books

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ASIN: 1931498237

Book Description

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Customer Reviews:

Changed the way I veiw food!.......2007-10-10

This book is wonderful! Sandor Ellix Katz has a great way of conveying his personal beliefs on food systems, and how we eat affects our culture. I've been making many of the fermented foods included in his book, and hope to get around to trying to make them all! My friends all think I'm food obsessed now, but I'm completely enjoying myself and keeping myself entertained with the wonderful recipes in this book.

What can I say..........2007-09-04

I love this book, my family loves the soda, my brother wants my sauerkraut and I taught some kids who to start and maintain a sourdough starter made with the yeast from the plumbs on our tree. I can't wait to make wine.

The Katz Pajamas.......2007-08-21

I love this book. Not only is it a comprehensive (and surprising) overview of how pervasive live culture is in the foods we consume, it also is a very helpful guide to making some of these things at home. The style is casual, friendly and the information comes from the writer's own deep experience. Although one reviewer accuses the writer of being "political", there is no agenda pushed here other than encouraging the reader to try making his or her own sourdough, sauerkraut, or beer. And, there is absolutely NO dirty joke on page 10, as one homophobic reviewer claims. If you are a DIY cook or baker, you need to get this book!

A little disappointing..........2007-07-20

As soon as you open this, you get problems. First of all, the man who wrote this book is a vegan, and does not include any fermentation on meat. Good luck living in the wild without a concentrated source of energy and nutrients. We run yet again into problems where much of the fermentation isn't even wild, in particular for dairy. I understand dairy isn't usually available in the wild, but the book is about wild fermentation, right? If you want to learn about fermentation of dairy or grains, you can find all the info you need for free searching on google. Soak, sprout and ferment...If you want to ferment meat, you're going to have to find another source anyways.

The attempt at appearing philosophical at the start of the book was purtty unimpressive.

Other than all of the other problems, there is a wide variety of fermentation of products, and it will suit you well if you're a vegan/vegetarian.

Wonderful book, could use a little clarity in places.......2007-07-08

This is an outstanding book! Sandor Katz has a tremendous passion for fermented foods and it shows in his writing. "Wild" in the title refers to micro-organisms that are in the air, so this book is mostly about fermenting foods you don't need to buy yeast or other starters for. Fermenting with what's in the air appeals to me.

Katz includes a nice variety of recipes for vegetable, bean, dairy, bread, porridges, beverages, and vinegars. Notably absent are recipes for fermenting meat products.

I gave the book 4 stars instead of 5 because, while I love the book, in places I found myself scratching my head trying to figure out what he was saying.

On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

Average customer rating:

Does exactly what it says on the tin...
Culinary Arts.
An Excellent Resource
On Cooking
A gem!!!!!

On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)
Sarah R. Labensky , Alan M. Hause , Sarah Labensky , and Steve Labensky
Manufacturer: Prentice Hall
ProductGroup: Book
Binding: Hardcover

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ASIN: 0130452416

Book Description

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

Customer Reviews:

Does exactly what it says on the tin..........2007-02-04

This is the Basic Skills text book at the Culinary Institute of Las Vegas, and it is GREAT! It breaks down the basics of cooking by food item (poultry, starches, breakfast, etc.), but then each chapter is subdivided into cooking methods (braising, roasting, etc). There are handy tables for cooking times, properties and suggested cooking methods as well. The recipes are tried and true, but they also work extremely well as the foundation for anything you want to create! The beginning of the book gives good information on the history of chefs that have molded modern cuisine as well as kitchen equipment, knives, basic knife skills and seasonings.

Highly reccomended by this die-hard culinry student!I often refer back to this book when looking for alternate recipes in my current classes as this is, by far, the most outstanding book I've purchased for school.

Culinary Arts........2006-10-06

One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.) In addition to numerous recipes and pieces of valuable advice, information and memories -- particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table -- Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without: A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.

Much more than that, however, "On Cooking" is in fact a near-complete reference on everything related to the culinary arts, from the history of cooking to new foods developed in the 20th century, from sanitation and safety to nutritional values, from recipe writing to menu composition, from knifes and other pieces of equipment to edible kitchen staples, from the principles of cooking to various techniques and food presentation -- and of course, on every conceivable kind of food, from coffee, tea, spices and condiments to dairy products, stocks, sauces, soups, red and white meats, charcuterie, fish and shellfish, eggs, vegetables, potatoes, grains, pasta, salads, fruits, sandwiches, hors d'oeuvres, canapes, breads, pies, pastries, cookies, cakes, custards, creams and frozen desserts. Along the way, numerous tables, diagrams and pictures illustrate and exemplify the given information, making it easy to digest and memorize. The book concludes with an extensive bibliography and recommendations for further reading, and a detailed glossary of essential culinary terms.

Recipes are chosen to match individual chapters, and provide both a practical application and a more profound understanding of the respective chapters' subject matter. They include everything from American and international classics (assorted muffins, scrambled eggs and eggs benedict, focaccia, club, Reuben and other sandwiches, minestrone, French onion soup, gazpacho, New England clam chowder, Cesar, Roquefort, Thousand Islands and other dressings, various mayonnaises, coleslaw, cobb salad, Asian chicken salad, salade Nicoise, potato salad, Thai noodle salad, spanakopitta, grilled portabella mushrooms, carpaccio, lemon curd, hummus, various salsas, guacamole, pesto, hollandaise, bolognese, barbecue, bordelaise, bearnaise, Madeira, mornay, tartar, bechamel and other sauces, various stocks, broths and consommes, polenta, various kebabs, pilafs and risottos, paella, falafel, quiche lorraine, pizza, cannoli alla siciliana, macaroni and cheese, fettuccine Alfredo, clams casino, gravlax, oysters Rockefeller, fillet of sole bonne femme, matzo balls, duck confit, chorizo, chicken cacciatore, coq au vin, chicken curry, pico de gallo, chicken and veal fricassees, osso buco, chili con carne, Swedish meatballs, assorted burgers, meatloaf, T-bone, pepper and other steaks, cassoulet, chateaubriand, tournedos Rossini, beef Stroganoff, entrecote bordelaise, boeuf bourguignon, Hungarian goulash, ratatouille, baked beans, spaetzle, gnocchi, hush puppies, roesti potatoes, gratin dauphinois, baked potatoes, crepes, applesauce, New York cheesecake, sabayon, frangipane, assorted pies, tarts and tortes, various meringues and sorbets, creme brulee, chocolate mousse, chocolate angel food cake, sponge cake, brownies, ladyfingers, Madeleines, toll house cookies, gingerbread cookies, buche de noel, and spiced cider) to more unusual dishes such as:

Chilled cherry soup
Perfumed shrimp consomme
Beet vinaigrette
Shallot curry oil
Walnut pesto
Nopal cactus salsa
Pink peppercorn beurre blanc
Crayfish butter
Zucchini bread
Potato cheddar cheese bread
Salmon and sea bass terrine with spinach and basil
Salmon croquettes
Grilled red snapper burger with mango ketchup
Tex-Mex turkey sausage
Sauted pork medallions with red pepper and citrus
Marinated loin of venison roasted with mustard
Roast pheasant with cognac and apples
Stuffed wontons with apricot sauce
Wild rice and cranberry stuffing
Goat cheese ravioli in herbed cream sauce
Spicy sweet potato and chestnut gratin
Grits and cheddar souffle
Potato-ginger puree
Cilantro puree
Grilled seckel pear with sherry bacon vinaigrette
Balsamic raspberries
Figs with berries and honey mousse
Kirsch mousse
Pistachio citrus cheesecake
Chocolate flourless cake
English muffin loaves
Oatmeal stout ice cream
Quince jam

At 1100+ pages a veritable brick, despite its size "On Cooking" has become as much a key part of my kitchen as my chef's knife, my tea infusers, and various other pieces of equipment. I don't harbor any intentions of becoming a professional chef (nor any aspirations to even remotely that level of culinary skills), but I love to cook, and this is one of the cookbooks I'd be least likely to part with -- ever.

"Cookery is become an art, a noble science; cooks are gentlemen." -- Robert Burton, British author (1621).

An Excellent Resource.......2006-01-17

While this is essentially a textbook for culinary students, On Cooking is still very accessible. I would reccommend this book to any amateur wanting to learn more about the concepts behind cooking, rather than just reading and following a recipe.

No doubt, any food lover will continue to reference this book time and time again. Worth its weight in gold!

On Cooking.......2005-09-30

This book is a huge help for anyone seeking more knowledge in the culinary arts area. It provides you with many tips on how to cook in high quanity. It also has many wonderful recipes!

A gem!!!!!.......2005-04-01

This was my first textbook at culinary school and it is by far the most comprehensive collection of culinary information I have ever come across.

It references everything from Nutrition to proper knife care, from meat cuts to the proper way for handling an array of ingredients. If you are serious about cooking, you will find the answers to all of your questions within this book, not to mention a great collection of recipes from restaurants around the US.

And Baby Makes Three: The Six-Step Plan for Preserving Marital Intimacy and Rekindling Romance After Baby Arrives

Average customer rating:

Not for Healthy Relationships
worth reading & good tools for prevention
This will SAVE your marriage! A Must READ!!!!
Great book for Parents to Be
Straightforward, realistic, and useful advice - a good read!

And Baby Makes Three: The Six-Step Plan for Preserving Marital Intimacy and Rekindling Romance After Baby Arrives
John M. Gottman , and Julie Schwartz Gottman
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

Love & Romance | Relationships | Health, Mind & Body | Subjects | Books

Marriage | Relationships | Health, Mind & Body | Subjects | Books

General | Sex | Health, Mind & Body | Subjects | Books

General | Health, Mind & Body | Subjects | Books

General | Parenting | Parenting & Families | Subjects | Books

General | Parenting & Families | Subjects | Books
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ASIN: 1400097371
Release Date: 2007-01-09

Book Description

Having a baby is a joyous experience, but even the best relationships are strained during the transition from duo to trio. Lack of sleep, never-ending housework, and new fiscal concerns often lead to conflict, disappointment, and hurt feelings. In And Baby Makes Three Love Lab™ experts John Gottman and Julie Schwartz Gottman teach couples the skills from their successful workshops, so partners can avoid the pitfalls of parenthood by:

• maintaining intimacy and romance
• replacing a culture of criticism and irritability with one of appreciation
• preventing post-partum depression
• creating a home environment that nurtures physical, emotional, and mental
health, as well as cognitive and behavioral development for your baby

Complete with exercises that separate the “master” from the “disaster” couples, And Baby Makes Three helps new parents positively manage the strain that comes along with their bundle of joy.

Customer Reviews:

Not for Healthy Relationships.......2007-10-06

I bought this book because I thought it would have tips on how to keep a marriage fun and exciting after a baby and maybe some tips on how to stay sane. But really this book just teaches you how to argue better. It had nothing to do with adjusting after such a big change. Well, there was maybe one chapter toward the end. The rest of it dealt with working through issues couples had regardless of their parental status.

worth reading & good tools for prevention.......2007-07-10

I am a fan of John Gottman's work and know that it is respected and backed up with research. This book was definitely worth the read. I chose it to help prevent problems since we don't have any children yet. I haven't found anything else out there like it and would recommend it to friends. It's nice to know there are some guidelines out there for something as specific as spousal relationships after bringing home a baby.
They share some interesting cases and give specific examples that I found comforting and useful. For example, using humor when asking your husband to help with the dishes is much nicer than the sarcasm I would normally use.
Also, I was pleased to see that they inform their readers of the importance of their marital relationship before and after birth on a child's emotional & social development. Very compelling!
My only somewhat negative observation is about the exercises at the end of the chapters. They are a great idea, but I don't know if I could get my husband to participate. I'm just grateful to have their suggestions as I enter this stage of life and will introduce the info to my husband if the opportunity presents itself.

This will SAVE your marriage! A Must READ!!!!.......2007-05-26

I am a certified labor doula and I bought this book so I could help my doula clients. I didn't realize how helpful it would be to me as well. I wanted to be able to provide my clients with some good information about how things might be after their baby is born. IT's not an easy transition in many ways. Although delightful, the roller coaster of emotions both parents go through can be rough and lead to divorce. I can't tell you how many times I have gone to a postpartum visit only to see my clients sitting separately. The dad not responding to mom's requests and mom not talking to dad but talking AT him. I know them because we met prenatally and seeing the transition is astounding. The once happy couple, who would do anything for each other while pregnant, is now sad. Dad is no longer focused on mom and wanting to make her happy. Mom isn't really doing much to make dad happy. They are two people living in the same home but they are slowly losing each other. Sleep deprivation and an overwhelming sense of responsibility on both parents is splitting them apart. What's worse is, we don't think about how this will affect the baby.

When couples think about how life will change when baby comes, they often think about how it will affect them. They don't think about how these changes will affect their baby; especially in the long run. This book describes those changes and offers suggestions and support on how to get through them. Dad's typically withdraw and I thought it was very normal. It is, however, if dad withdraws from baby and for significant periods, this will have a profound effect on the baby at the present time and in the long run. We must also think about the baby not just us.

I heard an MD speak about Bringing Baby Home last year. My son was almost 3 at the time. I was shocked when I learned about this transition and the stages that we go through. The biggest reason...we went through each transition! It was like I was reliving what happened. Learning that what we experienced was normal, that everyone goes through it but not everyone survives it. I was able to rejoice in the fact that we were in the last stage and we were going to survive.

It is a rough road this "Transition to Parenthood." Don't let people think you need to be happy when all you are feeling is frustration and resentment. BUY THIS BOOK! Read it in pregnancy and read it again after the baby is born. Go to the classes if you have a local educator. IF you want to survive your marriage or relationship after Bringing Baby Home, YOU NEED THIS BOOK!

Great book for Parents to Be.......2007-03-16

I'm 7m pregnant and my husband and I are extremely excited about our first baby, we are always looking for ways to keep our marriage on track. We are not experiencing any problems, We approach things in more preventative measures, it never hurts to keep educating ourselves. We have been reading this book and doing the excersises so when the baby does arrive and we run into issues we know how to tackle them. I recommend this book to anyone expecting. It serves as a great tool in relationships.

Straightforward, realistic, and useful advice - a good read!.......2007-03-09

This book will definitely help couples keep their marriages on track post-baby if both spouses read it, and I'd recommend reading it BEFORE baby arrives and talking about it together. That way, when you're sleep deprived and your life is upside down due to having a new baby in your life and family, you might remember some of the good advice about how to communicate with each other and take care of each other. I really liked the many examples from couples studied, and the research-based nature of the recommendations. You probably won't be surprised at the "no-duh" nature of much of this book, since caring for your spouse and marriage really boils down to communicating well with each other, thinking about the other person, and treating them with respect and love. Kindness begets kindness! Nonetheless, it's helpful to read the data supporting the recommendations and to have these messages reinforced for you and your spouse. Good luck!

Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Chapman & Hall Food Science Book)

Average customer rating:

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE

Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) (Chapman & Hall Food Science Book)
Sue Ghazala
Manufacturer: Springer Verlag
ProductGroup: Book
Binding: Hardcover

Canning & Preserving | Cooking, Food & Wine | Subjects | Books

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ASIN: 0751404330

Product Description

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Customer Reviews:

FIRST EVER SERIOUS TECH/BOOK ON SOUS-VIDE.......1999-05-07

I HAVE BEEN READING AND ABSORBING THIS FABULOUS BOOK NO ONE HAD BEEN ABLE TO GATHER SO MANY PRECIOUS INFORMATION ON SOUS-VIDE TECHNOLOGIE THIS IS THE BEST OF ITS KIND. REFERENCE ARE FROM WORLD WIDE DATA .ANYBODY FASCINATION FOR THE PROCESS WILL BE FULLFILLED BY ALL OF THE UNCOVERED SECRETS.

The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy

Average customer rating:

Glad I finally purchased this
great starter book, but there are otheres that are better
Great recipes, hope this brings convenience in my life
Wonderful book to get started in Freezer Cooking
Meals/recipes are too 'processed' for me...

The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy
Nanci Slagle
Manufacturer: 30 Day Gourment Inc.
ProductGroup: Book
Binding: Paperback

Canning & Preserving | Cooking, Food & Wine | Subjects | Books

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ASIN: 0966446755

Book Description

10 years ago author Nanci Slagle was a "crisis cook". Every evening she made whatever she could with whatever she had and called it "dinner". She ate out. She ordered in. She popped popcorn and called it a "main dish". Then she made friends with her freezer and soon she was sharing her system with others. The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy is a bestselling cookbook that will teach you how to spend one day assembling and freezing a month's worth of tasty and nutritious entrees, side dishes, snacks and desserts in an easy-to-follow format. The manual includes:

*Step-by-Step Instructions
*Time-Saving Worksheets
*65+ Delicious Recipes, multiplied out for easy quantity cooking
*Nutritional Information
*Lite Versions of 38 Recipes
*Free Website Membership
*100+ Additional Recipes online
*Equivalency Charts
*Multiplication Chart for Ingredient Measurements
*Healthy Tips
*Money-Saving Ideas
*Photos
*Lay-flat binding for easy countertop use
*Online support

This unique cooking system is helping thousands of cooks solve their dinnertime dilemma. Nanci has appeared on national television and radio programs and her cookbook has been recommended in Family Fun and Good Housekeeping magazines.

Customer Reviews:

Glad I finally purchased this.......2007-08-16

I was apprehensive to purchase this book for a very long time because I thought of it more as a recipe "cook book". There are a number of recipes on the 30 Day Gourmet website and I figured "what do I need the book for?" I have to say that the recipes included are not what the book is really for, although many people will find them very helpful. This book is a how to organize meal planning, period. And it is awesome in that regard. It helps with shopping lists, menu planning,organizing a cooking day; all of which I needed desperately! I have 6 kids, I home school, I take classes, so I am busy. I was going broke from yet another "I am tired tonight, let's just order pizza..." or on the flip side I was getting exhausted from planning my whole day around what to do for dinner. I actually did not use many recipes from this book, but adjusted many of my own for this method. However, many of the reviews criticized the recipes for being unhealthy or too la femme cuisine, but they are all kid-friendly, nutritious and fat content is always adjustable (skim milk, egg beaters, less salt etc...)

great starter book, but there are otheres that are better.......2007-07-27

This is a great strater cookbook in general. It has a lot of usefull charts and general guides. And if your just starting to cook, the recipies are simple.
Thats where it goes worng. Too simple. For my taste, I like a little kick in what I eat. Dont let this be your only coookbook.

Great recipes, hope this brings convenience in my life.......2007-06-25

Bought this along with "Cooking Among Friends" with the hopes of dong some bulk cooking and socializing with my girlfriends. I think these books are perfect for what I have in mind.

Wonderful book to get started in Freezer Cooking.......2007-05-13

This book isn't just about the recipes. It really teaches you then how-to's involved in freezer cooking. By reading the book through and then studying the recipes, you can learn to modify almost any recipe to be used by their method.

I'm sold on 30 Day Gourmet!

Meals/recipes are too 'processed' for me..........2007-04-02

The book was only $10 so I'll chalk it up as a learning experience, I guess. The recipes are very "1970's-Use-A-Can-of-Campbell's Mushroom Soup-in-Everything" for me. Or Velveeta. Or some other 'processed' food item. I cook fresh for the most part. There has to be a way to avoid high sodium, processed, fake food and freeze well...right?

Root Cellaring: Natural Cold Storage of Fruits & Vegetables

Average customer rating:

A classic must have for overwintering your vegetables
Excellent book for over wintering the harvest
Excellent book on gardening as well as storing
Very practical guide to energy efficient food storage
Yup!

Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Mike Bubel , and Nancy Bubel
Manufacturer: Storey Publishing, LLC
ProductGroup: Book
Binding: Paperback

Canning & Preserving | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

General | Gardening & Horticulture | Home & Garden | Subjects | Books

ASIN: 0882667033

Book Description

Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book.

Customer Reviews:

A classic must have for overwintering your vegetables.......2007-09-13

I was very impressed with this book, if you are looking at supplying your own food needs through a garden it's a must have.

Excellent book for over wintering the harvest.......2007-09-07

I was so tired of freezing and canning all my garden products and was frightened about my eletricity and gas bills. So this book comes up with the solution how to spare all the energy costs and the hours of work for preparing the food for freezing and canning.: root cellaring.
The book is a wonderful ressource not only on the topic but also in gardening.
For me it is a "must-have" and I wish I had it got 25 years ago....

Excellent book on gardening as well as storing.......2007-08-10

Many of the ideas don't work in our mild wet winters, but even so a wealth of ideas on how to think about the issues, and actually a useful garden reference for when to start what for eating when. A must have for my gardening library.

Very practical guide to energy efficient food storage.......2006-03-01

No matter what your location or how much space you have, the Bubels are likely to have a root cellar option that will work for you. I've got the first edition, but I'm sure the second edition is just as good if not better. Detailed explanations of how to store vegetables and fruits without electricity with specific temperature and humidity recommendations for each variety. Many different cold storage designs. Good photos and diagrams. Well worth the money.

Yup!.......2005-11-17

Goes into what when and where. Perfect! Reduce your need for the grid man!

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