Fruits and Vegetables/Frutas y vegetales (English and Spanish Foundation Series) (Book #10) (Bilingual)

Book Description

Fruits and Vegetables
You won't have trouble getting children to appreciate fruits and vegetables with this vividly illustrated learning book in English and Spanish. Each page introduces the reader to a wide range of fresh fruits and vegetables using carefully selected mouthwatering words. A complete pronunciation guide is included in the back of the book for quick and easy reference. Healthy and nutritious foods have never been made more appealing to children. They'll eat it up! 22 pages, 4.75" x 5.875"

Frutas y vegetales
Es fácil hacer que los niños aprecien el valor de las frutas y los vegetales con este libro de aprendizaje en inglés y español de animadas ilustraciones. Cada página presenta al lector una amplia gama de frutas y vegetales frescos usando provocativas palabras que han sido cuidadosamente seleccionadas. Al respaldo del libro hay una guía de pronunciación que sirve como consulta rápida y fácil. Los alimentos saludables y nutritivos nunca antes habían resultado tan apetitosos para los niños. ¡Sin duda se los comerán todos! 22 páginas, 4.75" x 5.875"

The Benefits and Features of the English • Spanish Foundations series include:
• Helps teach vocabulary and other oral language concepts
• Summary page at the end to recap and instruct
• Helps kids get ready to read
• Helps develop phonemic, print, and numeric awareness
• Large bright colorful pictures to keep kids engaged
• Rounded corners for children's safety
• Laminated to protect from spills
• Board book so they can last
• Great size for little hands
• Simple but engaging text
• Useful for beginning Spanish at any level
• Useful for beginning English at any level

Customer Reviews:

Fruits and Vegetables.......2006-08-09

The thing that I really like about this book was that all the sentences weren't the same. It did not just say "these are bananas, these are tomatoes" all the time, but integrated questions, and even characteristics of the fruits and vegetables. The pictures are bright and colorful, and made me want to go buy a piece of fruit right then. I would highly recommend this book as a useful and practical tool for learning the names of basic fruits and vegetables in both English and Spanish. It is very likely that you will find yourself practicing these words at home when you are eating a piece of watermelon, or chopping a pepper for dinner.

How To Pronounce French, German, and Italian Wine Names (Let's Learn!)

Average customer rating:

Makes me confident behind the podium
Presents a complete method of learning pronunciation

How To Pronounce French, German, and Italian Wine Names (Let's Learn!)
Diana Bellucci
Manufacturer: Publisher: Luminosa Publishing, Inc.
ProductGroup: Book
Binding: Paperback

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

General | Special Occasions | Cooking, Food & Wine | Subjects | Books

General | Foreign Languages | Reference | Subjects | Books
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The New France: A Complete Guide to Contemporary French Wine (Mitchell Beazley Wine Guides)
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ASIN: 1932253335

Book Description

EDITORIAL REVIEWS BOOKLIST Many oenophiles find themselves stumped when it comes to proper pronunciation of names of even familiar wines. How to Pronounce French, German, and Italian Wine Names offers a simple approach to this problem. Bellucci's carefully crafted pronunciations are easy to follow, and only the strictest linguists will quibble with her results. Her phonetic approaches to French's accents and uniquely pronounced consonants give good approximations of the originals, and she has helpful suggestions for dealing with German's umlauts. Although not noted in the book's title, there are tables of Spanish and Portuguese wine words as well. The comprehensive lists of chateaus, personal names, and grape varieties make this a very helpful addition to any reference collection of books on wine. Mark Knoblauch Copyright © American Library Association. All rights reserved

PUBLIHSERS WEEKLY "You need this book because: Ordering wine should be as easy as drinking it, not an intimidating experience."

WINE SPECTATOR.COM "A new book may help...Its goal is not to teach you the languages comprehensively, but simply to make you more confident the next time you order wine at a restaurant or ask a retailer for a certain bottle." -Dana Nigro

AMERICAN REFERENCE BOOKS ANNUAL "Perfect for a waiter or sommelier needing a refresher course on pronunciations of wines, for an executive throwing a dinner party, or for those interested in knowing everything there is to know about wine...This book will be ideal in the libraries of the wine connoisseur, restaurateur, or world traveler." -Shannon Hysell

DRINKS, THE MAGAZINE OF FINE WINE, SPIRITS, AND LIVING "You say Abruzzo, she says [ah-b(l)roots-so]. Anyone who's ever struggled with foreign wine names should find welcome relief in Diana Bellucci's helpful new guide How To Pronounce French, German, and Italian Wine Names. Bellucci uses her own system of phonetics to demonstrate proper pronunciations of wine types and producers in not only the languages mentioned in the title, but also in Spanish, and Portuguese."

ORANGE COUNTY HOME MAGAZINE "It's impossible to be a true wine connoisseur without the ability to pronounce international wine names correctly. With Diana Bellucci's How To Pronounce French, German, and Italian Wine Names, even the most linguistically challenged person will be able to sound like a world traveler."

ARIZONA FOOD & LIFESTYLES MAGAZINE "Here's a book for the well spoken wine enthusiast (and those who wish they were). …purchase How To Pronounce French, German, and Italian Wine Names by Diana Bellucci….an incredible compendium of wine titles that helps anyone pronounce even the most complicated vintage…The gift of enunciation is a most unique and delightful gift. Bravo!" -Candy Lesher

KNIGHT RIDDER NEWSPAPERS "Feeling incorrect? This book tells how to pronounce more than 15,000 wine names Spatlese [shpayt-lay-za], a style of riesling." -Fred Tasker

STAR-LEDGER "At last! A wine book that anyone who ever has occasion to talk about wine can immediately put to good use. …people concerned about the correct pronunciation of foreign wine terms will find this an indispensable guide. Just about every wine book that comes out these days promises a fresh approach to the subject, but most are monotonously alike… Every once in a while, I come across a wine book that has something new to say, or at least a new way of saying it." -T.J. Foderaro

HOUSTON CHRONICLE "Even if you know wine, do these names flow as effortlessly off your tongue as a vintage port into a decanter? Ycoden-Daute-Isora, Sforzato, Auxerrois and (gulp) Königsschaffhauser Steingrüble? Finally, a guide for the linguistically challenged (which includes me)." -Michael Lonsford

MINNEAPOLIS STAR-TRIBUNE "If imported wines leave you tongue-tied, then you'll look forward to Diana Bellucci's book How To Pronounce French, German and Italian Wine Names. Before long, you'll be saying Chianti and Château d'Auguilhe with the best of them." -Nicole Hvidsten

AKRON BEACON JOURNAL "For the restaurant weary: How to Pronounce French, German and Italian Wine Names by Diana Bellucci will put anyone who dreads ordering a glass of wine on the road to confidence. This book is a veritable Hooked on Phonics for wine." -Tricia Colianne

SWIRL WINE NEWS "Your last high school French class was just a few (ahem) years ago; you never even took Italian or German. And yet, you wish to impeccably pronounce a wine's name (like Trockenbeerenauslese, perhaps) when you're ordering a bottle for your Valentine's dinner. What to do? Get yourself a copy of Diana Bellucci's How To Pronounce French, German, and Italian Wine Names." -Arlene Wszalek

COLORADO WINE NEWS "This book is a lifesaver. Its simple pronunciation rules and multitude of examples mean you can say wine names with confidence even if you don't speak French, German, Italian, Spanish or Portuguese. Now you need not fear ordering or discussing any wine your heart or palate fancies." -Harold J. Baer, Jr.

ITALIAN WINE MERCHANTS NEWSLETTER "It's fairly easy to stumble on the names of Italian wines and regions, especially after a few glasses. Here's a guide that will help you untie your tongue as you explore the world of wines. You won't learn the language, but you will be able to ask for the wine by name."

Customer Reviews:

Makes me confident behind the podium.......2006-11-10

It helped me to pronounce the French wine names like a Frenchmen & Spanish wine like a Spaniard and so on. I am no longer worried about someone in the audience trying to correct my pronunciations. Further it has very comprehensive coverage, I found almost all names that I wanted to pronounce in this book." It real is great value

Presents a complete method of learning pronunciation.......2004-04-04

Diana Belucci's newest reference title isn't just a another dictionary of pronunciation as might be anticipated: rather, How To Pronounce French, German And Italian Wine Names creates and presents a complete method of learning pronunciation to provide keys to the phonetic pronunciation of over 15,000 wine terms, regions, and grape varieties in five different languages. How To Pronounce French, German And Italian Wine Names could've appeared in our 'Literary' or 'Languages' section but deserves mention here for its in-depth interest to wine buffs.

Cocina Betty Crocker: Recetas Americanas Favoritas en Espaol e Ingls/Favorite American Recipes in Spanish and English (Betty Crocker Books)

Average customer rating:

Nada que ver con la misma version en ingles
good basic recipes
Cocina Betty Crocker
superchefblog wonders: what does this cookbook portend?

Cocina Betty Crocker: Recetas Americanas Favoritas en Espaol e Ingls/Favorite American Recipes in Spanish and English (Betty Crocker Books)
Betty Crocker Editors
Manufacturer: Betty Crocker
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Spanish | Foreign Language Nonfiction | Nonfiction | Subjects | Books

General | Cocina | Libros en español | Formats | Books

Bi-Lingual American Cooking: Family Recipes in Side-by-Side Translation / Cocina Americana Bilingue: Recetas de Familias con Su Traduccion
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ASIN: 076458829X

Book Description

Descubra a Betty Crocker—¡con su primer libro de cocina bilingüe!

Usted encontrará 125 recetas favoritas de todos los tiempos, en espa¿ol y en inglés, con grandes ideas para las comidas diarias. Pollo Frito al Horno, Macarrones con Queso o Pastel de Manzana—ahora es fácil preparar platillos como éstos en su propia cocina. En cada paso le guiarán instrucciones claras y sencillas y consejos oportunos, y 46 fotos a color condimentarán el libro con imágenes tentadoras de los platillos terminados. Pronto, estas recetas se convertirán en las favoritas de su familia.

Durante generaciones, las familias han recurrido a Betty Crocker para encontrar recetas confiables que son deliciosas y fáciles de preparar. Por lo tanto, si está buscando una fuente de información donde encuentre una y otra vez platillos deliciosos que le encantarán a su familia, ha venido al lugar correcto—¡Cocina Betty Crocker!

Para más grandiosas ideas visite BettyCrocker.com

Discover Betty Crocker—with her first bilingual cookbook!

You'll find 125 all-time American favorite recipes in both Spanish and English, with great ideas for everyday meals. Oven-Fried Chicken, Macaroni and Cheese or Apple Pie—now it's easy to make dishes like these in your own kitchen. Clear, easy-to-follow directions and helpful tips will guide you through every step, and 46 color photos spice up the book with a tempting peek at the finished dishes. Soon these recipes will become your family's favorites.

For generations, families have turned to Betty Crocker for trusted recipes that are delicious and simple to make. So if you are looking for a cookbook to turn to again and again for recipes your family will love, you've come to the right place—Cocina Betty Crocker!

For more great ideas visit Betty Crocker.com

Customer Reviews:

Nada que ver con la misma version en ingles.......2006-12-17

Esta version en ambos idiomas es muy pobre, le faltan muchas recetas y fotografias en comparacion con el original en ingles y hasta tiene partes que se les olvido traducir. Muy limitado

good basic recipes.......2006-11-10

This version of the BC cookbook is limited to the most basic recipes. Not appropriate for accomplished cooks. Nice as gift for Spanish speaking individual who wants to learn very basic American cooking style.

Cocina Betty Crocker.......2005-11-20

Just got this book for my grand daughter-in-law. Looked through it and it looks just great.I think she will love it!
Gramma in California

superchefblog wonders: what does this cookbook portend?.......2005-09-12

Recipe-wise, a Betty Crocker cookbook delivers a very standard, reliable book -- but superchefblog wonders: who was the book's intended audience, what does that targeted audience mean, and what does the cookbook overall portend?

To read more, visit: http://www.superchefblog.com/2005/09/cocina-betty-crocker-portent.html

Average customer rating:

Unclear pictures, Odd Choices
Great as a supplement or review
Some issues with some of the Spanish Words
Basic, brief intro to Spanish

My Food/ Mi Comida
Rebecca Emberley
Manufacturer: L,B Kids
ProductGroup: Book
Binding: Board book

General | Baby-3 | Children's Books | Subjects | Books

Cooking | Sports & Activities | Children's Books | Subjects | Books

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General | Infantil y juvenil | Libros en español | Formats | Books

All 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
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My Animals/ Mis Animales
My Clothes/ Mi Ropa
My Numbers/ Mis Numeros
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My Shapes/ Mis Formas

ASIN: 0316177180

Customer Reviews:

Unclear pictures, Odd Choices.......2007-03-27

Emberley has some odd pictures making this book a bit useless. Soup looks like a cheese wheel. Other food items like berries are recognizable, but not as clear as I feel they should be. Also, some items are a bit odd - like a radish - what child is eating radishes on a regular basis? There are alot of better choices for a child's book. I would likely not buy her books again.

Great as a supplement or review.......2005-09-02

This brightly colored book is great to use as an addition to a Spanish curriculum like the workbook Flip Flop Spanish. The sturdy pages continue to wow my classes of ages 3 all the way to 12 years old. If you'd like to introduce your child to Spanish, I might choose an animal, colors, or shapes book before this one.

The changes in words based on region, as another reviewer stated, are hard to get around - the problems she had with the words are less common where we live - so I think it's great to know ANY word when you're trying to introduce a second language to your child. It's a big endeavor, and this book helps!

Some issues with some of the Spanish Words.......2003-07-22

As a native Spanish speaker, it is very important for me that my son learn Spanish. My son loves all of the books in this series, but this one causes me a few problems. Part of the problem is the Spanish words used (which is an issue for my dialect). For example, "bananas" is translated as "las bananas" instead of "los platanos" and peas are translated as "las guisantes" instead of "los chicharros" and "broccolli" is "el brecol" instead of "el broculi" (sorry my keyboard is not set to do accents). The other issue is some of the foods selected. For example, "soup" is one of the foods, but it is hard to draw in a way that children really understand that is is soup. "Radish" is anothert choice, but since it is such an uncommon vegetable, I am not sure why she didn't use someting like a potato or a bell pepper, which are more common. So, I would recommend this book, but be prepared to change some of the words around using your computer, printer, and some glue.

Basic, brief intro to Spanish.......2003-07-19

I wanted to introduce Spanish to my infant son so I bought this and "Mi Ropa/My Clothes" by the same author. I like this one the best. Both have very simple pictures labeled with the English and Spanish word. My son is 5 months old and seems to enjoy the pictures.

Average customer rating:

Great flavors, terrible binding, short on recipes
"Si" to Ceviche
Enlightening
Nice content,, the LOUSY trendy design a big drawback.
Great Information - Dysfunctional Format

The Great Ceviche Book
Douglas Rodriguez , and Laura Zimmerman
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Paperback

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

jp-unknown3 | Specialty Stores | Books
Similar Items:

The Exotic Kitchens of Peru
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ASIN: 1580083250

Book Description

The Great Ceviche Book by Douglas Rodriguez

Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. His New York restaurant, Chicama, is a temple to the bright, clean flavors of this remarkably simple dish, and patrons crowd around the ceviche bar to marvel at the day's offerings. In THE GREAT CEVICHE BOOK, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.

Customer Reviews:

Great flavors, terrible binding, short on recipes.......2007-08-19

For those who are perhaps unfamiliar with the term, `Ceviche' (I've heard it pronounced "seh-vee-chay" and "seh-veech-ee") refers to a delicate method of cooking certain foods (usually seafood) by immersing it in an acidic brine (typically a modestly salted lime juice, but sometimes a mixture a vinegar and various other citrus juices instead) for 1-3 hours. The acid has the same effect on the proteins that heat does, except that there's no heat or caramelization involved. After a set period of time, the acidic brine is then drained off and discarded, and the ceviche is dressed (seasoned) and served in much the same way that a seafood salad is - with diced vegetables and herbs, and a light finishing sauce (typically citrus based).

The `Ceviche' process (which is most popular in central and south america) is related to, but somewhat different from, classic pickling, in that the former uses more acid, and is much less aggressively salted/spiced ... the intention being to serve it almost immediately (within a few short hours), rather than to preserve something for long term storage.

Ok, on to the book itself. I have very mixed feelings about this particular offering:

What I liked:

TOPIC: There's a great paucity of books on this one particular topic, so this book is a very welcome addition to an otherwise grossly overcrowded field.

FLAVORS: I've also (as of this writing) worked with several of the recipes in this book, and so far, the flavors have been impeccable. I'm also fortunate to have eaten (several times) at a restaurant owned and operated by a chef who's worked for/with the author (sample dish: diver scallop ceviche on the half-shell, lightly dressed with blood orange and grapefruit). In fact, it was the chef/proprietor of this restaurant who recommended this book to me. It's always nice to encounter a book in which virtually everything has already been tested and approved by actual use in a successful restaurant, and to see ripples from said book (and restaurant) slowly spread outward into the larger culinary community. As I write this, Sushi is all the rage here in (semi)urban America, and I can easily see ceviche following hot on it's heels.

INTRO: The author has a decent introductory chapter that overviews both the method of cooking, as well as some of the regional variations in style (Ecuadorian, Peruvian, etc.). I wish that more authors were as diligent.

GLOSSARY: The author includes a helpful glossary of terms and ingredients. I wish more authors would do that.

TECHNIQUES: Chapter 4 (unintuitively titled "basics") provides some helpful preparation instructions on how do things like cook octopus, blanch shellfish, open oysters, etc.

HEAD NOTES: Many of the recipes contain interesting head notes about what inspired the dish or where it came from. That's something else that I wish more authors would do.

What I disliked:

AWKWARD FORMAT: The edition I have is a 4" wide by 10" long by ½" thick soft-cover "chap-book" binding, on stiff paper, with a glued-binding. It's designed to be visually appealing on a bookstore shelf, but I cannot emphasize enough what an annoying format it is. It's awful. It's too stiff to open comfortably, you can't lay it flat on a table and work from it, and you actually have to exert hand strength just to hold it open - almost like the book doesn't want you to read it. Think hard-shell clam, struggling to close on your fingers, after having been caught gaping. The space-wasting format also causes even short recipes to spill across 2 full pages ... sometimes even 3-4, if there's a photo involved.

NOT ENOUGH RECIPES: The author, on page 6, claims this book includes 60 ceviches. The back cover mentions "50 of his favorite recipes". Both numbers are WRONG. I counted - there are only 35 ceviche recipes in this book. All of the other recipes hinted at on the back cover, and in the introduction, involve recipes for things like interim procedural ingredients (ex: poaching liquids, flavored oils, etc), condiments, and accompaniments. Surely this book is a candidate for Consumer Report's infamous "black hole" award ... a book 162 pages, with a over price of $18 US, but only 35 recipes of the style implied on the cover. I'll overlook the fact that some of those 35 recipes involved shellfish & bivalves cooked by heat, rather than acid, and thus could be considered "seafood salads" rather than true ceviches (ex: "Indian Mussels", "Peruvian Black Ceviche", "Honduran Fire and Ice Lobster", "Peruvian Tuna Causa", etc.) ... but that's splitting hairs.

INTRO: In my opinion, the author did not provide adequate coverage of explaining the why behind why certain types of seafood should be cooked (or handled with greater care), rather than eaten raw. There's also insufficient attention to sanitation issues (how to sanitize cutting boards to cut down on bacteria, dangers of cross-contamination, etc.), as well as concerns involving resistant parasites (nematodes, worms, etc.) ... how to spot/minimize/avoid them, techniques that can kill them, etc. A book that champions such a delicate cooking technique, and revolving around RAW flesh for it's subject matter, should show a bit more responsibility to the topic and aggressively deal with such matters head-on, rather than lazily tucking tail and short-sheeting the matter.

PROCEDURAL TIPS: Chapter 4 could have been MUCH longer and more robust. I would have like to see more information (and pictures) on things like assessing fish quality; cleaning and butchering fish (esp. ones you've caught yourself); more advice on timing (such as how long the various recipes will maintain peak flavor/texture, once assembled); a fuller discussion of bivalves (size grading, point of origin labeling protections, types of knives used to open them and pictures of how to do it, etc.); a general discussion of tools (fillet knives, scalers, slicing knives, etc.) and also more supplemental information on how to make use of throw-away items (like shrimp shells, fish heads & frames, fish skins, fish innards, etc) to make things like fish stock & soups, bone cracklings, skin cracklings, etc. All of those things are a natural byproduct of making ceviche, and the book is so criminally short that there's little no reason why they chose to be so stingy with such material.

NO RECIPE INDEX / DISCERNABLE ORDER: A book this short should have a convenient recipe index ... either right up front, or at the start of each of the 4 chapters. No dice here. If you want one, you'll have to type it yourself, fold it up, and stuff it in. To compound matters, the recipes do not appear to be in any discernable order within in their respective chapters ... alphabetical or otherwise. They seem to be a random jumble.

PHOTOS: There's a shortage of photos of finished dishes, and a gaping void of helpful procedural photos. The photos that ARE present are far too big (taking up an entire page, and sometimes 2 pages), too few, and are often so myopically close that it's hard to tell what it's supposed to be. [Note to would-be food photographers - if the far side of the plate is out of focus, and the foreground is so close that it causes claustrophobia on the part of the reader, you're zoomed in too much. Please consider an alternate career in pornography.] There are also irrelevant photos present that have nothing whatsoever to do with making ceviche ... such as the picture of beer opposite page 1, popcorn on page 120, several pictures of the author and his friends/staff, etc. Oh, and as long as we're on the topic of popcorn, the author's recipe (p.121) is a bit weak ... the amount of oil required should be 1/3 cup, not 2 tbsp (popcorn follows a classic 2:1 ratio of kernels to oil), and the author neglects to include a 60 second rest off the heat, after the 1st kernel pops, before putting it back on the heat to finish popping (which greatly increases the yield and reduces scorching).

IMPRECISION: I was pleased to see the author include a brief discussion of gourmet salts in his introduction. However, in standardizing to the generic (and vague) term "salt" in all his recipes, he neglects to mention that the two most common salts in culinary use (i.e., plain table salt and coarse kosher salt) cannot be substituted on a 1:1 basis of for each other. I find that to be a glaring omission that could lead to irregular levels of salt, from one reader to the next, depending on which salt is the default usage for their household. For those who are curious, 1 tbsp regular table salt is roughly equivalent to 1.5 tbsp of coarse kosher salt, with a slight upward or downward variation on that depending on just how coarse the kosher salt really is ... it varies. As you can see, a 50% salt difference is NOT negligible - esp. in a book dealing with raw fish. I'm also not keen on recipes that use imprecise terms like "one bunch of thyme" (p.136) and don't bother to give better guidance how big a `bunch' is, or if it's fresh or dried. For the most part, the author does a decent job of precision throughout his book, but he definitely drops the ball when it comes to salt and herbs. It's one of my recurring pet peeves with many cookbook authors.

FOCUS: I think the author would have served the subject, and the reader, better if he'd focused on presenting the material from a practical home-cook standpoint (which is where the cuisine originated to begin with), rather than faithfully parroting the elaborate recipes he prepares at his restaurant. As is, many of the recipes in this book are highly impractical restaurant-only offerings, and are thus useless to most readers, even those who are fairly serious about the hobby. For instance, the "Honduran Fire and Ice Lobster" (p.81) calls for ¼ cup of lobster stock {p.136}. Speaking from personal experience, very few home cooks, even those who cook lobsters, go to the trouble of making classic lobster stock ... much less do it just to get ¼ cup to make ceviche with {and by the way, only restaurants will squander a full cup of butter just to sweat mirepoix for making stocks in general ... home cooks uniformly use oil}. I repeat - it's a restaurant-only recipe. Ditto for the "Sea Urchin Shots" (p.56) ... it's a restaurant-only recipe. Someone like Thomas Keller can get away with that sort of thing (primarily because he's famous and his books are as much about the philosophical quest for perfection as they are about documenting what he does at his iconic restaurant) ... this author cannot. Sorry. For a book pushing the $20 mark that only has 35 ceviches, I expect recipes that are practical and make-able.

RESPONSIBLE CONSUMPTION: Several of the recipes in this book call for varieties of seafood that are either already endangered (Chilean Sea Bass), or well on their way to getting there due to overfishing (Sea Urchin, Red Snapper, etc.). I think boosting the popularity of such products still further is a bit irresponsible. I was pleased that the author mentioned the overfishing of conch, but he could have gone quite a bit further in extolling farm-raised alternatives for more of his ingredients.

Bottom line: This is one of those books in which I love many of the recipes, but for which the book as a whole gets a negative review. I wish I could give it the thumbs up, but it's long laundry list of annoying shortcomings and omissions drag that back down into the below average zone. My advice is to hold off on buying this one and hope the author eventually decides to republish a greatly expanded and reformatted edition. If, however, you love ceviche, and if you're physically holding the book in your hand there in the bookstore, go grab a cup of coffee, then spend 20 mins reading the intro to overview the basic technique (i.e., ½ cup lime juice & a heaping spoon of salt, stir, use to marinate 1-1.5 lbs of sliced/diced fish for 1 hour, drain, and then dress and combine all the rest of the ingredients like you would a fancy seafood salad ... that's pretty much the gist of it), then skim a few recipes to get a general idea of flavors, and then put it back on the shelf ... you can find whatever else you need on the internet.

"Si" to Ceviche.......2007-07-25

I was skeptical I could turn my kitchen into a recreation of the Mecca of Ceviche - Chicama - but a few weeks with this book turned me into a believer. Amazing recipes, light on pictures, but heavy on content, gave me the skill and knowhow to turn out amazing crowd-pleasing ceviche.

Kudos to Douglas Rodriguez for sharing a little bit of heaven on each page.

Enlightening.......2007-04-12

The other comments about the print quality of this book are true, but I found the insights and recipes to be well worth the extra effort to deal with the binding. There is a great story and excellent recipes. The philosophy of ceviche is revealed.

Nice content,, the LOUSY trendy design a big drawback........2007-01-28

This narrow tall book is about impossible to keep open while reading or making a recipe. To copy a recipe and place the copy on a stand, you must "break" the back of the book to keep the pages apart, and the book will look tacky thereafter.

There are some great ideas on ceviche, advice on related basics, even a recipe for Peru's papas huancaina (there's LOTS of variations!) , and the chef knows his stuff.

Bad book design, could use more recipes, it's certainly above average with 4/5 stars.

Great Information - Dysfunctional Format.......2006-12-17

Douglas Rodriguez is a terrific chef and restaurateur...so are the recipes and general information in this book (which is why I gave it 3 stars). The publishers who decided to put this book in this long, narrow, dysfunctional format are idiots. I understand the idea of identifying the series, but if it keeps people from using and buying the book, it may not be such a great idea. The sooner they wake up and understand that form should follow function, the better.

Average customer rating:

World Food Spain (World Food Series)
Beverly Leblanc
Manufacturer: Thunder Bay Press (CA)
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

World Food Italy (World Food Series)

ASIN: 1592231330

Book Description

Capture the true spirit of Spanish cooking with this classic collection of recipes, encompassing the rich diversity of Spain's regional culinary styles. The finest ingredients and the distinctive cooking techniques that are key to creating delicious authentic dishes are found here. Beautifully illustrated with over 250 color photographs, and easy to use, this book is full of useful tips and recipe variations that are a must for those with a love of fine food.

Tesoro De La Cocina Saludable: Gran Sabor Bajas En Grasa (Cookbook Treasuries)

Average customer rating:

Tesoro De La Cocina Saludable: Gran Sabor Bajas En Grasa (Cookbook Treasuries)

Manufacturer: Publications International
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Bargain Books | Stores | Books

General | Health, Mind & Body | Bargain Books | Stores | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

Spanish | Foreign Language Nonfiction | Nonfiction | Subjects | Books

Nutrición | Salud, mente y cuerpo | Libros en español | Formats | Books
ASIN: 0785393595

New Tapas: Culinary Travels With Spains Top Chefs

Average customer rating:

Great blend of traditional and modern
Tap Your Imagination with These:
Great Fun

New Tapas: Culinary Travels With Spains Top Chefs
Fiona Dunlop
Manufacturer: Thunder Bay Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Bargain Books | Stores | Books

Travel | Bargain Books | Stores | Books

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Appetizers | Meals | Cooking, Food & Wine | Subjects | Books

General | Europe | Travel | Subjects | Books

Tapas (Revised): The Little Dishes of Spain
Tapas: A Taste of Spain in America
Cesar: Recipes from a Tapas Bar
Easy Tapas: Spanish Snacks to Serve With Cocktails
Asian Tapas: Small Bites, Big Flavors

ASIN: 1571458611

Book Description

Spain's most popular culinary tradition -- tapas -- is enjoying a renaissance. In New Tapas, travel writer Fiona Dunlop visits Spain's most creative young chefs in a tour of the distinct regions of the country, presenting simple dishes that represent the most tempting new food being served in Spain's top tapas bars and restaurants. Some of the dishes fuse traditional Spanish cuisine with international influences, while others are earthy, fresh and indisputably Spanish. All are easy to make -- the simplicity of ingredients and preparation belies their exquisite flavors. Recipes are arranged by region imparting a cultural understanding of this magnificent, passionate country and its favorite little dishes. 150 color photographs are included.

Customer Reviews:

Great blend of traditional and modern.......2004-04-13

I searched high and low for the perfect Tapas book for my wife. She loves this one. Beautiful pictures, great recipes and not too many really-hard-to-find ingredients. Give this one a try.

I only gave it four stars instead of five because not every recipe in the book has a corresponding photo. Sometimes you have to use your imagination.

Tap Your Imagination with These:.......2003-09-17

9/16/2003

NEW TAPAS:
Today's Best Bar Food From Spain
By Fiona Dunlop, Photography by Jan Baldwin

Exquisite photography qualifies this cookbook as full-fledged coffee table book. It is also highly organized as to the geography of each region of Spain which prepares you for the ingredients chefs there use:

The Basque Country
Catalonia
Rioja and Old Castile
Madrid
The Levante
Andalucia

Each region is amply discussed, then the tapas creations of several chefs in each area appears with the name of their bar. Some savory recipes result:

Smoked Salmon and Cheese on Tomato Confit
Anchovy and Trout Caviar Toasts
Sardines Marinated in Chili, Garlic and Bay Leaves
Pumpkin, Chestnut Feta Cheese and Pomegranate Salad
Chilled Potato, Tomato and Anchovy Loaf
Ham, Artichoke, Fava Bean and Aioli Toasts
Fried Goat Cheese with Honey
Smoked Fish Tartar
Squid in Tomato, Garlic and Red Wine Sauce
Mashed Potatoes, Salt Cod and Garlic
Chicken Legs with Prunes and Nuts in Blackberry Sauce
Ratatouille with Quail Eggs

The back of the books contains a regional list of recommended tapas bars, a glossary of terms and a recipe index by ingredient.

Tapas are fun, tasty and delicious!

Great Fun.......2003-05-08

Amazing how such simple food can be so tasty. Seafood, chorizo, tomatoes and more all come alive. This book has beautiful photos too. From very simple to terribly complex, tapas cover the range. A big hit with guests.

Salsa Lovers Cook Book: More Than 180 Sensational Salsa Recipes for Appetizers, Salads, Main Dishes and Desserts

Average customer rating:

Excellent variety of recipes
Not much spice
Dynamite IS packed into a small package!

Salsa Lovers Cook Book: More Than 180 Sensational Salsa Recipes for Appetizers, Salads, Main Dishes and Desserts
S. K. Bollin
Manufacturer: Golden West Publishers (AZ)
ProductGroup: Book
Binding: Plastic Comb

Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

Sauces, Salsa & Garnishes | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | 4-for-3 Books Store | Stores | Books

All 4-for-3 Deals | 4-for-3 Books Store | Stores | Books
Similar Items:

The Great Salsa Book
The Best 50 Salsas (Best 50)
Chips, Dips, & Salsas
The Great Chile Book
Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes

ASIN: 0914846809

Customer Reviews:

Excellent variety of recipes.......2006-08-23

I enjoyed this book so much I had to purchase one for a friend! The book is inexpensive and I've had fun trying the various recipes to see which ones I liked the best. I also like the fact that some menus had canned items and some were for fresh items.

Not much spice.......2005-08-03

The 180 salsa recipes in this book could be reduced to 12 or so good ones. Many are simply repeats of others in the book with only very slight variations and a different name. I'm glad I got the book, because I will use the 12 good recipes, but don't buy it for 180. You'll be disappointed if you do.

Dynamite IS packed into a small package!.......1999-09-06

People have said powerful things come in small packages. Maybe that's why this "hot" book comes as a small thinner book. Salsa Lovers Cookbook comes with less than 130 pages, but is filled with "more than 180 sensational salsa recipes for appetizers, salads, main dishes & desserts!" Almost every page is filled with at least two recipes and I can't think of another salsa recipe that would possibly be missing from this collection.

This book starts out with an Anatomy of the Chile section with history, cooking ideas, tips and suggestions. The recipes go from an All Canned Salsa to an All Purpose Salsa to recipes like: Cherry Red Salsa; Instant Fire Salsa; New England Salsa; Any Meat Salsa, Avocado Salsa for Fish, Black Bean Salsa; Chili Cheese Salsa; Cucumber & Radish Salsa; Dry Salsa for Seasoning Steaks; Fresh Vegetable Salsa; Holiday Salsa; Madera Salsa; Mango Salsa; Pico de Gallo I through V; Salsa Carne; Salsa por Scallops; Salsa with Bourbon; Sweet Spicy Salsa; Yellow Fruit Salsa; Avocado Salsa for Salads; Salsa for Fruit Salad; Salsa for Watercress Salad; Banana Salsa; Champagne Salsa; Chocolate Salsa I through VI; Coffee Salsa; Orange Peach Salsa; Pineapple Dessert Salsa; Raisin & Rum Salsa; and Wine Salsa for Fruit.

Almost every recipe has ingredient readily available and can be made in only a few minutes. This is one of the only cookbooks that I can remember seeign that has each section in alphabetical order for very easy reference. Some of the recipes, in my opinion, have stretched the definition of Salsa, and some are a little-off-the-wall, however this is one of those fun books to add to your shelf.

The Latin American Kitchen: A Book of Essential Ingredients with Over 200 Authentic Recipes

Average customer rating:

The Latin American Kitchen: A Book of Essential Ingredients with Over 200 Authentic Recipes
Elisabeth Luard
Manufacturer: Laurel Glen Publishing
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Latin American | Regional & International | Cooking, Food & Wine | Subjects | Books
Similar Items:

Cooking The Central American Way: Culturally Authentic Foods, Including Low-Fat And Vegetatian Recipes (Easy Menu Ethnic Cookbooks)
South American Food & Cooking: Ingredients, techniques and signature recipes from the undiscovered traditional cuisines of Brazil, Argentina, Uruguay, ... Ecuador, Mexico, Colombia and Venezuela.
The Book of Latin American Cooking
Spirit of the Earth: Native Cooking from Latin America
The Great Ceviche Book

ASIN: 1571459537

Book Description

From the award-winning author of The Rich Tradition of European Peasant Cooking, made into a 13-part series for the BBC, comes Elisabeth Luard's collection of authentic Latin American recipes that span Mexico in the north to the southern tip of Argentina. Based on 84 key ingredients, the book includes old favorites and little-known regional specialties. Each recipe showcases a specific ingredient and demonstrates its versatility. Cocoa, for example, flavors sweet Brazilian Brownies and savory Mexican Chicken Mole. Lime adds zest to Guacamole and is the key ingredient of Shrimp Ceviche. 300 vibrant photographs of both the dishes and the locations where they originated create a sense of place and tantalize the palate in this definitive guide to some of the world's most enduring culinary traditions.

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