Amazon.com
Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham
Everyday Pasta Recipe Preview
Rigatoni with Sausage, Peppers, and Onions
4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.
1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish
Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
Book Description
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.
Customer Reviews:
not as good as her last one.......2007-10-02
I am not enjoying this book as much as the last one. Was hoping for more beef recipies
beautifully written and photographed though
Great, Practical Cookbook.......2007-09-29
This cookbook is great for people who want practical (yet slightly sophisticated), easy-to-cook, and tasty meals that will appeal to the entire family. The book is nicely illustrated, with easy-to-follow directions.
great stuff.......2007-09-27
Giada makes cooking look easy this book has some great pasta's and one dish dinners and am looking forward to the next one I bought. Thanks Giada
Married to an Italian woman.......2007-09-26
....and she loves this book. She has prepared numerous dishes and they are all fabulous. It makes it very difficult when you are on a diet!!! If I ever decide to make a switch (after 23 years of marriage), look out Giada!!!!
Love, love, LOVE!.......2007-09-20
Giada's recipes are so full of flavor! What's surprising is how simple some of the ingredients are! I have ALL of Giada's cookbooks! My husband loves it, too! You won't be disappointed!
Amazon.com
If you are a fan of Everyday Food magazine (and you should be), you will be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food that is easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. --Daphne Durham
Great Food Fast Recipe Preview
Pan-fried Shrimp with Green Curry Cashew Sauce
Serves 4
Prep Time: 15 minutes
Total time: 15 minutes
You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
Book Description
No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.
Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.
Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
Customer Reviews:
nice variety.......2007-10-11
I enjoy how the book is sectioned by season, and also the variety of recipes included. I have found several things to try from the book, however I seem to find more in the Everyday Food Magazines than from the book. If I had it to do over I would have skipped on the book and bought a subscription to the magazine instead.
Best Cookbook I've ever used!!!.......2007-10-10
First of all let me just say, I LOVE this cookbook! All of the recipes are easy to make and use common ingredients. It's also great that every recipe has an accompanying picture so you can see what it's supposed to turn out like. And, it's broken up by season so that you're using the freshest ingredients available. I've made about 1/3 of the recipes so far in the book and only came across 1 I didn't like. I'm buying this book for everyone in my family as a holiday gift- it's perfect!!
perfect title.......2007-09-24
This is precisely as billed...great food fast. Clear directions, and lovely pictures of the finished product. Healthy menus that are easily prepared. Love this book, and am giving it as gifts this Christmas.
Great Book! Exceeded My Expectations.......2007-09-23
Maybe not everyone would love the book for the reasons I do, but I really appreciate the vast number of interesting, tasty vegetable dishes using very common market items. There are beef and pork dishes, of course, but those didn't interest me nearly as much as the vegetables, soups, seafood and chicken--which have all been excellent and easy, as promised.
There's a lot in this book--along with some helpful tips at the end, and gorgeous photographs. I was really happy that its not all updated "classic American comfort food" or some variation therein that overwhelms good flavor combinations with too much butter, cream, and salt. These meals have a freshness and flavor that will give them wide appeal, and the preparations are straightforward and easy to make all year long. A very pleasant surprise.
Mixed feelings.......2007-09-14
Good recipes, but I seem to prefer my Every Day Recipes subscription.
I've made a few recipes and they're very good. It's organized by season which is nice. Somehow, I thought I'd like having one big volume better, but I miss my bi-monthly recipes more. They felt more inspirational and I can't tell you why....
Average customer rating:
- Almost Exactly What I Was Looking For
- The South Beach Diet Quick & Easy Cookbook
- Perfect Cookbook for South Beach Quick Meals!
- It is Good, But is it Complete?
- good addition to the diet book
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The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less
Arthur Agatston
Manufacturer: Rodale Books
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Similar Items:
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The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss
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The South Beach Diet Good Fats/Good Carbs Guide (Revised): The Complete and Easy Reference for All Your Favorite Foods
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The South Beach Diet Dining Guide: Your Reference Guide to Restaurants Across America
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The South Beach Diet Cookbook: More than 200 Delicious Recipes That Fit the Nation's Top Diet
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 1594862923
Release Date: 2005-10-03 |
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Amazon Special Content: Download Three South Beach Diet Quick & Easy Recipes Now:
Who said South Beach and comfort food were mutually exclusive concepts? Click on the pictures below to download .pdf versions of some of the hearty entrees featured in Dr. Arthur Agasthon's The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less.
Black Bean & Goat Cheese Tostada
Click here to download this recipe as a .pdf |
Tempeh Dagwood Sandwich
Click here to download this recipe as a .pdf |
Turkey Parmesan
Click here to download this recipe as a .pdf |
More South Beach Titles:
The South Beach Diet
(Now in paperback)
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The South Beach Diet Cookbook
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The South Beach Diet Good Fats/Good Carbs Guide (Revised)
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Book Description
The bestselling phenomenon continues with the newest South Beach Diet cookbook The amazing success of the first three South Beach Diet books has made publishing history with 14 million copies combinedand is still going strong. Millions of people have been turned on to this healthy lifestyle. Followers of the diet have been asking Dr. Agatston for more recipes that are delicious, healthy, and fast, so hes created The South Beach Diet Quick and Easy Cookbook. Our time-strapped culture needs an effective plan for eating healthy meals at home again. Dr. Agatston delivers with 200 brand-new recipes that use 10 or fewer ingredients and require 30 minutes or less of cooking time. The cookbook offers a diverse range of healthy, easy dishes in all categories, including 25 all-new chef recipes from Miami-area restaurants. There are no more excuses for not joining the many others that have made the South Beach Diet work for them. The sound advice readers count on from the South Beach Diet name will still be featured. The book will provide practical timesaving tips, advice for how to stock your pantry, and most importantly, how to eat well while staying on the plan. Also, phase designations and nutritional information are listed along with each recipe, so youre in control of what youre eating. Illustrated throughout with full-color photography, The South Beach Diet Quick and Easy Cookbook will be tempting to both believers and newcomers alike.
Customer Reviews:
Almost Exactly What I Was Looking For.......2007-10-11
I was looking for a cookbook that follows the guidelines of South Beach Diet and had quick, easy recipes for a busy lifestyle. This book is full of them! It doesn't have a lot of recipes for Phase I, which was a little disappointing. I think it's most important to hook people with good food during Phase I, otherwise they never make it to Phase II. Everything I've cooked so far tastes very good. The variety of recipes and ingredients is impressive. It goes very far to show that just because you're dieting doesn't mean you can't have tasty food.
The South Beach Diet Quick & Easy Cookbook.......2007-09-24
If you are on a low or no carb diet or just want to eat healthier, this is a valuable tool.
Perfect Cookbook for South Beach Quick Meals!.......2007-09-24
This book is exactly as described. It has recipes that we have already used more than once! It is the only cookbook I have been using since we received it in the mail!
It is Good, But is it Complete?.......2007-09-20
There is a lot to The South Beach Diet that makes it so popular, and this cookbook makes a perfect addtion to the diet book. However, I think that we in North America, while chasing the perfect body, forgot about what really matters - the perfect health.
I am a creature that trusts everybody, but not without a dose of skepticism. Therefore I always make a point of trying new approaches on my own before expressing any opinion. After going trough The South Beach Diet I realized that Agatston is just updated version of old Atkins. Although these two low carb approaches certainly bring good results from the point of loosing weight, I am not really convinced that this is what one needs to focus on. First of all, it is a hard diet to follow, and sooner or later one is bound to break some of the rules. Secondly, I find that in a healthy diet we need carbs the same way as we need fats and proteins.
Out of all approaches to losing weight, the one that makes most sense to me is presented by Dr. Tombak in his book "Can We Live 150 Year" Using simple language he talks abut all aspect of health and longevity. Following some simple food combination guidelines, and not letting your stomach direct your actions are the basic things that one needs to do. As the author advises: "Eat to live instead of living to eat!" I think that this is the most important thing when considering nutrition. South Beach Diet is good and working, but Agatston missed this one point...
good addition to the diet book.......2007-09-14
This cookbook is a good supplement to the book. It provides a number of tasty alternatives that were fairly easy to prepare.
Book Description
Mina knows that cooks like to master one recipe but then try different flavors with the main ingredient. MICHAEL MINA reveals how to recreate his trio concept, where a master recipe is followed by three flavor variations, each with its own variations and accompanied by side dishes created just for that version. A crispy loin of pork can be served with an orange/carrot, apple/sage, or tomato/corn combination of accompaniments. Although the flavor combinations create a sense of complexity, the recipes themselves are simple.Accompanying the trios are Mina's classic and most-requested recipes from his acclaimed restaurants, including Whole Fried Chicken with Truffled Macaroni and Cheese, and Root Beer Float with Warm Chocolate Chip Cookies. This book is a must-have for any cook with an adventurous palate.
Customer Reviews:
Not Mina's Food.......2007-02-15
If you know Michael "Haj" Mina and where his real influences come from you will know that this book does not contain his work, but rather the work of Chef George Morrone whom Mina trained under and worked for, for over a decade.
For example the Mussel Soufflé with the Saffron Sauce originally came from a seafood Soufflé pioneered at the Hotel Bel-Air in Los Angeles back in 1988 - believe it or not.
At the time Morrone was talking about opening his dream restaurant "Aqua." He eventually did and it became the hottest seafood restaurant in San Francisco. Mina went along as Morrone's right hand man. After Morrone left Aqua, Mina stayed on as chef. He parlayed this through hard work and a little luck and Andre Agassi into the Mina Group.
He may be a good business man but the creator and the genius behind his food is not him. Though Mina does give Morrone credit in the book Morrone deserves more - he deserves his name on the cover.
Still it's an awesome book and written more for a professional than the average home cook.
Great book for a budding Chef.......2007-01-19
This book is a very good book, but not for someone who wants to just throw something together quickly. It's got some very sophisticated recipes and some quite complicated. All-in-all, it's a very good book, but if you're a cook and not a chef; I would look for something a bit simpler to cook from. On the other hand, if you love to cook and impress, this is the book for you.
Beautiful cookbook with pictures to match........2007-01-12
I had gone to Michael Mina in SF with some friends, who are also chefs, and they tried to get a recipe but couldn't. I found the cookbook while trying to search the internet for the recipe and thought "what a perfect Christmas gift". They LOVED it! The photography is beautiful and it shows exactly how he plates the food. Unless you are a true chef, I'm not sure most could handle the recipes but if you love great food and the challenge of cooking. This is a book for you.
Gorgeous Cookbook.......2006-12-02
This is really a beautiful book, whether you cook from it or just aspire to cook from it. Having enjoyed an incredible evening at Michael Mina's namesake restaurant in San Francisco's Union Square, I can say that this book captures the experience perfectly. Also, Mr. Mina shares not only his insight and thoughtful introductions with each section and recipe, he also discusses his journey to success, and includes his family and staff along the way.
Book Description
In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is.
Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.
What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.
Customer Reviews:
Excellent .......2007-10-01
This book is Excellent - Simple & Has Plenty to choose from & if you like Italian food this book makes it simpler. Great, Simple, Tasty receipes.
EXCELLENT.......2007-09-13
This book is easy to follow and all the recipes I've tried so far have been excellent. I highly recommend this book.
Cook'in Italian.......2007-09-02
The reviews of this book varied from praise of the recipes to complaints about Giada's cleavage. If you can bring yourself to read the recipes you will find it a worthwhile purchase.
Bad recipe book.......2007-08-26
too many pictures of GIADA. She must be in love with herself!@!!!!!
too few pictures of the recipes.
too few recipes.
lame pictures on lemons and basil.
structure of table of content/index poor.
Save your money, GO TO AN Italian restaurant, at least you can get 1 or 2 good entres.
You can't eat enough Italian.......2007-08-25
This book had very easy to follow instructions. The results were tasty and disappeared fast. It was written as if Giada was recounting the recipes herself as if you were watching her on television.
Book Description
Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.
For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.
Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’t involve making complicated food!).
Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.
Customer Reviews:
You can always count on Contessa!.......2007-09-08
Well, she's cooked up another classic cookbook again. This time the theme of the book is food you serve at home- not in your house. The book starts out by defining what a home is to her- and to tell you the truth, it sounds a bit like mine: it's not perfect by any means, and is, in fact, a bit cluttered. Cluttered not so much in a messy way, but rather with personal items which ultimately are responsible for making the house into a home.
And so it is with her delicious recipes. Laid out in different sections such as dinner, soups, etc., each section is prefaced by several pages of interesting info on a selected food or food preparation topic.
A very down-to-earth cookbook, it is laid out well, has great pictures, and you'll even notice that the pages have a thick, smooth feel to them. Also suggest The Sixty-Second Motivator if you have trouble sticking to a healthy diet.
The best recipes where you don't care about fattening food.......2007-08-25
Very usable recipes; have not found one that wasn't delicious and don't take too long to prepare. Cupcakes are the best and crowd favorites. Very healthy salads and pasta dishes also; you can substitute for lower calorie alternates as well.
Always Buy Barefood Contessa.......2007-08-19
I've tried Giada DeLaurentis', Nigella Lawson, and various other cookbooks with mixed results. I ALWAYS have success with any of Ina Garten's recipes. I recommend her books to anyone who loves to cook.
This is a great cookbook........2007-08-07
Ina makes things seem simple. Her directions are easy to follow. I have made several recipes from this book and thought they all turned out good. You are lucky if you get one or two good recipes from an entire cookbook! Everything I have made from this cookbook is good.
Good book for keen cook.......2007-08-06
It is good to find that home cooking can be fun and delectable without recourse to hard to find ingredients. I have tried and enjoyed Chicken Piccata,Fresh Pea Soup and Herb Roasted Onions. I plan on trying the cakes,muffins etc. when Winter comes. I envy her her East Hampton lifestyle! One problem is the lack of definition of some measurments ie stick of butter. I look forward to using this book again and again
Book Description
Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cookingher way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestryand not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to daisy-fy regular meals and turn them into something extraordinary. Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star. Special features in the book include: lDaisys Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire. lDaisys Corner: a series of essays about the intersection of food, family, and culture.
Customer Reviews:
Daisy Will Rock Your World.......2007-10-05
Having enjoyed her PBS show for sometime I finally broke through the wall of shopping procrastination and bought the book. It is simply a treasure trove of easy and flavorful recipes that will have you enjoying cooking again.
One of the true joys was when I made her braised pork with chillies. Little did I know that my great-grandmother used to cook a similar dish for my Spanish (Gibraltarian) great-grandfather. My mom exclaimed as she tasted it,"Oh My! I haven't had this in years!" Then followed one of those family moments that can only happen when a long lost food memory suddenly appears on your table.
I can also heartily recommend her seafood in escabeche sauce. Although I did pull a variation on it. Instead of pickling in it we found that escabeche is delicious hot as well.
This book has been entered into the special section of "go-to" cookbooks in my library.
me encanto .......2007-07-31
este libro es uno de los mejores libros de recetas de lo mejor compre dos uno para mi y otro para regalo me encanta su programa y sus recetas
Just as Awesome in Person.......2007-06-29
I had the pleasure of meeting Daisy at the Oxford Valley Mall in PA. Her personality was just as impressive in person as she is on TV. I took my mom to meet her and she even took a picture with her and she signed our books. The recipes are awesome and she does a great job of telling you how to put the ingredients together....
If you love Daisy's TV Cooking Show, then this book is a great companion!.......2007-06-26
If you love Daisy's TV Cooking Show, then this book is a great companion!
I try to watch Daisy's cooking show every Sunday on PBS. I never get tired of watching Daisy cook! Therefore, when I saw this book on Amazon, I just had to have it!
Well, the book arrived a month ago and I am pouring through all the pages & trying out Daisy's recipes (see my post script below) ....I'm not disappointed. The recipes are explained just as nicely as when Daisy shows her recipes on her TV show. The photos are very colorful and crisp too! The recipes are not your typical Latin food recipes because Daisy gives her recipes her own "twist".
Follow-up:
.....I just tried Daisy's recipes on page 60 (Pork Picadillo) and on p.71 (Peruvian Minestrone) and they turned out great. They were not hard to duplicate. I did have to replace one of the ingredients in the first recipe for another, since I did not have it in my cupboard. But , the replacement ingredient did not alter the recipe.
Tonight I plan to try the recipe on p.161 (Daisy's Chicken Diablo) since this is a recipe that Daisy showed us on her TV Show not to long ago and looks easy to make. I've had Chicken Diablo before (at a restaurant), and loved it!
Comida boricua, hispana y española de primera.......2007-05-19
Daisy is an excellent culinary representative for her Puerto Rican heritage. Her expertise and travels have allowed her to combine her talents and present the most popular recipes of Latin America and Spain.
Magnífico Daisy ... keep those recipes coming!
una borinqueña americana y española
Book Description
"The trick to cooking is that there is no trick." ––Mario Batali
The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.
Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.
Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
Customer Reviews:
Excellent recipes.......2007-09-16
I just made polenta with salted cod and it's extremely addictive; I am on my third bowl. Some readers complained that it has too many recipes with "odd" ingredients. This book does have many recipes with octopus and squid and anchovies, and sardines. I think "odd" ingredients is what makes this book stand out. This is the kind of stuff I absolutely love to eat. And yes, they eat octopus and squid and fresh anchovies in Italy , not just meat balls and spaghetti.
If you want just standard meatball, then this book is not for you. But if you want to try something new, I highly recommend this book.
Molto Italiano is a winner!.......2007-08-16
You're going to have fun with this book...it is colorful, illustrative, detailed and above all, the recipes (and there are many of them) are simple to make!
The risottos are flavorful and Mario's recipe for Besciamela (Béchamel sauce) is the most tasty version I've ever had. Sure, several of the recipes are not for dieters but for those special occasions, date nights or weekends when you have more time, give these a try. This book is the perfect choice for those chefs who deem themselves experimental and are willing to step out of their cooking comfort zone every once in a while....enjoy!
Great book, a little complicated.......2007-07-27
The book is great, but it's not full of quick and easy dishes. Some of the appetizers are a little easier, but they still don't use run-of-the-mill ingredients. The pictures are beautiful and the instructions are clear and concise. The fish section is a little outside of what I would consider cooking, as most dishes serve the fish whole (with the head, fins, etc...).
The Best cook book that I have ever owned.......2007-05-13
This book is so Mario... simple easy recipes that resulting in spectacular dishes...they plate just like at Babbo... ok, well almost... I find myself reaching for this book every Friday for our Bocce Ball dinners... Molto Bene!
'Molto' indeed!.......2007-04-05
Caveat: This book is NOT for those who aren't already comfortable in the kitchen or willing to have a go at something more complicated. This book is NOT primarily for those looking to whip up a quick 'Italian dish' after work. Yes, this book is weighty....but yes, this book is VERY worth it if you are looking to take your basics to the next level. I adore that fact Mario uses the authentic ITALIAN names for the dishes. It's evidant Mario's book references from his restaurants, but that's what I enjoy about it. It's full of easy to read recipes divided nicely into workable sections, and it also includes photos OF THE FOOD. This book, in my opinion, is a MUST for those of us who LIKE spending time in the kitchen.....those who have time to put towards creating quite authentic dishes that are guaranteed to please.
Amazon.com
The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef "Odes to Joy," Joy timeline, and Joy trivia.
Odes to Joy
"Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite.
I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer's voice, the matter-of-fact charm that led her to suggest "stand facing the stove" as a sensible first step in any recipe.
The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as "make a paste." But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age.
For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home--the kitchen--that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors d'oeuvres?
The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life.
And, according to Ms. Rombauer, all we have to do is take that first easy step and "stand facing the stove."
--Christopher Kimball, founder and editor of Cook's Illustrated
"I'm often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it's a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I've been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can't tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It's tough to picture my family table--or, in fact, the American table--without a well-worn copy of Joy of Cooking in the background." "
--Tom Douglas, author of I Love Crab Cakes!
"I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned."
--Paula Deen, author of Paula Deen Celebrates!
"In our kitchen, Joy of Cooking is a tool as indispensable as the chef's knife, the scale, the whisk. We actually own two copies--a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy." "
--Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook
"Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time."
--Tyler Florence, author of Tyler's Ultimate
"Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks."
--Sally Schneider, author of The Improvisational Cook
"When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America's leading chefs for our first book Becoming a Chef, we asked them the same question--and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves."
--Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat
"Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!"
--Johanne Killeen and George Germon, authors of On Top of Spaghetti
"I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80's I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams--like what the proportions are to make your own baking powder! If I could have only one cookbook--other than my own of course!--it would be Joy of Cooking--as it is the bible of American cooking"
--Kathy Casey, author of Kathy Casey's Northwest Table
"I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work--always--and the informational chapters are accurate, to the point, and incredibly helpful--couldn't live with out it!!"
--Cindy Pawlcyn, author of Big Small Plates
A Brief History ofJoy
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1930: The United States stock market crashes creating the great depression.
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1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old.
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1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected.
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1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany.
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1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders.
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1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50.
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1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize.
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1939: Bobbs-Merrill publishes Irma Rombauer's book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success.
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1940: Freeze-drying is invented.
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1941: Pearl Harbor is attacked and America enters World War II.
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1943: The bestselling "wartime" edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II.
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1946: A "post-war" edition is printed with very few changes.
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1947: The microwave oven is invented.
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1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition.
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1955: Gunsmoke debuts on CBS.
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1961: John F. Kennedy is inaugurated as the President of the United States.
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1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published.
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1963: The French Chef with Julia Child debuts on public television.
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1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon.
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1970: The Beatles break up.
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1974: President Nixon resigns and Stephen King's Carrie is published.
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1975: The first--and last--edition of Joy of Cooking that is completely Marion Rombauer Becker's work is published.
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1979: Margaret Thatcher becomes the Prime Minister of Great Britain.
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1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan.
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1981: The first genetically engineer plant--the Flavr Savr tomato--is approved for sale.
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1984: Coca-Cola changes its 99-year-old formula and launches New Coke.
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1990: East and West Germany unite.
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1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion's son, at the helm.
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2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. |
Joy Trivia
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• For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish.
• Under Napoleon, canned food was invented to feed his army as it invaded Russia. One of the scientists involved was Louis Pasture, inventor of the pasteurization process. Their method of canning food has barely changed to this day.
• The average age of a recipe tester working on the 75th anniversary edition was 46.7 years.
• Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition.
• The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.).
• Caffeine is the most widely used behavior-changing chemical ingested worldwide.
• Eating cheese slows the decay of teeth.
• A light coating of oil speeds cooking and improves flavor of most grilled foods.
• Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the "Rombauer Special"), and Golden Glow Gelatin Salad.
• Ice is considered one of the most important ingredients in making drinks.
• Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition.
• The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange.
• Slow cooker recipes are included in the 2006 Joy for the first time.
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Book Description
Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment.
Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were "stand facing the stove."
JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.
This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.
This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.
In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.
As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY.
This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.
Even after 75 years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork.
Happy Anniversary, JOY!
Customer Reviews:
Still the Champ, if you can only have one cookbook!.......2007-10-11
The `New Cookbook, 14th Edition' from `Better Homes and Gardens' is a heavyweight contender for best `if you have to have only one cookbook...' title, weighing in against the perennial champion, `The Joy of Cooking', now at its 75th Anniversary edition. The first of these contenders has been my mother's favorite for at least the last 40 years, and her original copy is so beat up (thus the purchase of a new edition), I can't even see the publication date on its binder, where the covers have literally fallen off the spine.
Looking at the bare figures, `Joy' would seem to be a clear winner, with almost twice (1132 versus 656) the number of pages and almost three times (4000 versus 1400) the number of recipes. Going one step deeper and comparing the Tables of Contents, `Joy' has 39 chapters to `Better Homes' 23 chapters, meaning that `Joy' gives some topics a highlighted treatment missing from `Better Homes'. And yet, `Better Homes' has things going for it, especially considering the fact that there are millions of people such as my mother who have been going to it for so many years.
`Better Homes' most obvious attribute is its 3 ring binder style, which means that every page will lay perfectly flat AND one can easily remove any page and photocopy it on an inexpensive home multipurpose copier / scanner / printer. No small consideration compared to `Joy's' sewn signatures which are a bit awkward if you are looking at candies at the end of the book or appetizers near the front of the book. This virtue is diminished just a tad by the fact that the binding is a non-standard size, not carried by your local Staples. (I looked, to try to replace the binder laying on my workbench in three pieces!). Another virtue associated with this design is the tabbed dividers for each section. This makes browsing to look for a nice egg recipe much easier than in `Joy'. The next obvious virtue is its color pictures. This is not a clear win, since `Joy's line drawings of how to techniques are often superior to `Better Homes' static pics.
`Better Homes', after over 40 years on the bookshelves, primarily succeeds at the one thing every `general purpose' cookbook must do well. It has good recipes for virtually every basic, and most of the not so basic preparations the average home cook will want to do in the kitchen in the course of a year. The only stock recipes I could not find was one for Genoise and one for the en papillote cooking technique. Not only do both appear in `Joy', but the Rombauer / Becker clan gives us two different recipes under both rubrics! But, `Better Homes' still has things going for it!
Looking at the layout, writing, and selection of recipes in `Better Homes', I find much that I like. Many standard recipes are provided with well-written variations, and especially variations I am really interested in trying, such as the blueberry variations on pancakes and muffins. There are also many full-blown parallel recipes when there are several classic ways for making a basic dish, such as biscuits, both rolled and cut and drop biscuits. I am also fond of how most of the recipes are written. Few details are overlooked, yet the writing is crisp and no nonsense direct and to the point. The one thing which will most appeal to the average home cook is that the book makes a point of using only familiar ingredients certain to appear even on the smaller local supermarket shelves. On the other hand, there is little or no holdover from the dark days of 1950s cooking making heavy use of canned or dried ingredients. On the other hand, canned mushrooms, mushroom soup, and hydrogenated shortening are not missing entirely and more than once I found recipes where butter does better than Crisco.
The two things which most impressed me were the overall selection of recipes and the excellent introductory chapter on `Cooking Basics'. There is an entire library of cookbooks who try to give a good treatment of this subject, and end up giving us just a short chapter of filler to pad out their standard 250 pages. `Better Homes' does it right, as befitting its `be all things' ambitions. The recipe selection is broad enough to appeal to even the more adventuresome home cook, with its recipes for breads, homemade pasta, and homemade salad dressings. My problem with some of the more elaborate recipes is that the product is almost certain to be not as good as what you get from a commercial source. The cinnamon bun recipe, for example, is not nearly as good as my standard from `Baking with Julia'. I was also skeptical of it's hot cross buns recipe, a preparation which is remarkably difficult, as baked goods go. Remarkably, `Joy' passes on both these recipes, reinforcing my belief that for these specialties, one will be far better off going to a book specializing in baking for an authoritative recipe.
IF I were limited to a single cookbook, my personal choice between these two is `Joy of Cooking', simply because it's recipes are just as good as `Better Homes', and there is more of it. But, if your family tradition belongs to `Better Homes and Gardens', you will not be disappointed by their offering.
My final word on Joy is that I miss the notebook binding style, which made every page lay flat. Still a great book, however!
Joy of Cooking.......2007-10-10
This book is the bible for cooks. Even the most inexperienced individual can use this book and produce a wonderful meal or dish. It is a must for any kitchen library.
Great reference cookbook..........2007-10-04
This is a much improved version from the last one where many things were left out or barely touched. I had to buy it just to see and because, of course, I am a cookbook collector.
a thorough and extensive work with great little anecdotes throughout.......2007-10-01
This edition of the Joy of Cooking still acts as a keystone to any kitchen. The tone has become much more modern. Many of the recipes have several versions. In a time when many people claim to master and appreciate various world cuisines, this is a book no one should overlook. It has a plethora of standard dishes. Serious discussion is given to ingredients and techniques, making this a true bible for any workaday chef. Perhaps the most appealing aspect is the personal anecdotes sprinkled throughout. Talk about friends and relatives and even mini history lessons abound. It says that Chicken Marengo apparently was a favorite of Napoleon. The recipe doesn't list mushrooms as an ingredient, but these are mentioned out of the blue in the penultimate step. The dish turned out quite well, though. A wonderful discussion of fish is included, however some of these are well nigh impossible to obtain in mainland USA. For instance, it mentions that bouillabaisse will never taste as it should, as the proper types of fish aren't available stateside. That said, it is a thorough work and includes everything from leek and potato soup to fruitcake and meatloaf. The sections within a chapter mostly begin with a few introductory comments such as a bit about foraging for wild greens in the salad section. Some recipes have been modified and even changed. Mom's earlier edition has a poundcake recipe that includes milk (and is fantastic.) The new version: no milk, but a better discussion of butter cakes, on the whole. Their suggestion of brandy is both welcome and successful. This is more than just a cookbook. This is a guide and priceless resource in the kitchen. Even Julia gave it her blessing in the form of a positive note at the beginning of the book just after she'd moved to California.
Still number 1.......2007-09-29
I bought my original copy in 1969. There wasn't much left of it, so I was very happy to see a brand new addition. It's the most complete cookbook I've ever seen
Book Description
Savor Jamie and Bobby's tastiest food finds from across the country
You've seen the Deen brothers, Jamie and Bobbie, on their Food Network show Road Tasted. You've heard about them from their beloved mom, cookbook author and Food Network Host Paula Dean. Now, take a vicarious road trip with these good-old-boy charmers and learn how to make their tastiest regional recipes yourself. More than a cookbook, this is a slice of life, packed with more than 100 fabulous recipes inspired by foods Jamie and Bobby have tasted during their travels, plus inspiring color photos, snapshots of the brothers “on the road,” and personal stories about growing up in the South.
Customer Reviews:
The Deen Bros cookbook.......2007-08-29
I collect cookbooks and this is a fun one. It also has recipes that are very easy to make.
The Deen Brothers.......2007-08-23
If you love Paula, you gotta love her boys. Great cookbook and links to where you can order some of the foods in it. This is a must have!
Well put together...but..........2007-08-07
This book is very nicely done. Lots of great pictures...you know, Food Network usually puts out a good book! However...the recipes seemed incredibly simplistic and amateur. I like the Deen boys and that is why I bought the book...I didn't take the time to look it over very well and when I actually sat down to read it, I was a bit disappointed in the recipes.
Paula's brother has a cookbook too...what's next...Paula's dogs have a dog food cookbook?!?!
Good for you, You Cutie Pies !! .......2007-08-05
I always admired the boy's mama and have to admit always enjoyed it when they would visit their mama on her show. I was happy to learn that they would have their own traveling food show. I watched every one and must say my favorite was the Coconut strip show. I have to be honest, I purchased this book in hopes of getting that recipe and was a bit disappointed when the recipe wasn't in there. But as I read on, I did find that the book was packed with the boy's (and I'm sure plenty of Paula's) renditions of recipes that they met along their road journey.
The result is a gathering of regional inspirations not to be seen elsewhere.......2007-07-27
If the Deen Brothers name sounds familiar, it's because of their Food Network series 'Road Tested', in which the authors head to different parts of America weekly to check out unique foods made by small-town, family-run businesses. Here is a cookbook gathering the best from their show and experiences, from an Alaskan Salmon Salad with Russian Dressing to Espresso Brownies. The result is a gathering of regional inspirations not to be seen elsewhere, spiced by the author's investigations and stories: perfect for public library lending.
Diane C. Donovan
California Bookwatch
Books:
- Everyday Pasta
- Everything Kids' Cookbook: From Mac ' N Cheese to Double Chocolate Chip Cookies-All You Need to Have Some Finger Lickin' Fun (Everything Kids Series)
- Frankenstein Makes a Sandwich
- Frankenstein Makes a Sandwich
- Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
- Fruits and Vegetables/Frutas y vegetales (English and Spanish Foundation Series) (Book #10) (Bilingual)
- Fruits and Vegetables/Frutas y vegetales (English and Spanish Foundation Series) (Book #10) (Bilingual)
- Garden Party: Applique Quilts That Bloom (That Patchwork Place)
- Going Against the Grain: How Reducing and Avoiding Grains Can Revitalize Your Health
- Great Tales from English History (Book 2): Joan of Arc, the Princes in the Tower, Bloody Mary, Oliver Cromwell, Sir Isaac Newton, and More
Books Index
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