Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass

Average customer rating:

An Interesting and Enjoyable Read

A Fun Way To Learn About Wine

Off Dry

Education and Entertainment

The Pleasures of Wine

Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass
Natalie MacLean
Manufacturer: Bloomsbury USA
ProductGroup: Book
Binding: Hardcover

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ASIN: B000NIJ47O
Release Date: 2006-09-19

Customer Reviews:

An Interesting and Enjoyable Read.......2007-08-19

Marketing books will tell you that the way to captivate a customer for your product is to tell a story, rather than recite a bunch of dry facts. The majority of books about wine focus on facts - about the grapes, vintages, food matches, how-to's, etc., and there's certainly nothing wrong with that except for when you've read one, the others get kind of repetitive.

What is refreshing about Ms. MacLean's book is that you learn via her telling you stories, relating her various wine world experiences. Her writing style is personable and easy to read, and makes you feel like you are accompanying her on her journeys. Reading her book is sort of like listening to Forrest Gump while most other wine books are like listening to a lecture. She's also got a great sense of humor - very entertaining.

The book is similar in style to Kermit Lynch's Adventures on the Wine Route; both educate the reader via tales of wine encounters. The difference is Mr. Lynch focuses on his visits to the various producers he imports (and thus writes from the point of view of a merchant and wine lover), whereas Ms. MacLean has a broader scope of topics (and it is obvious she has a passion for wine). What they do have very much in common is a talent for making you thirsty for the subject matter. Consider them both great ambassadors for wine.

One other thing I'd like to add is I admire how the author got started in her career. She came across something that really interested her, she pursued it, and her passion is obvious. We should all find something we love so much!

A Fun Way To Learn About Wine.......2007-07-17

Through this book, Natalie MacLean has achieved something many wine writers strive for but rarely achieve. Her book is educational, yet not at all intimidating -- it's actually fun to read. Natalie covers a wide variety of topics most "average, everyday winedrinkers" are interested in knowing more about -- wine production, marketing, tasting, and sharing -- and she does so with a humorous way of poking fun at herself. Great writing style!

Off Dry.......2007-06-21

Unfortunately, much of today's wine writing is, if you'll pardon the expression, far too dry, but Natalie MacLean has managed to wrap some very informative -- even at times rather technical -- information in a wonderfully entertaining package. She also spices things up with some delightfully sensual language, not least her decidedly female perspective late in the book on opening a bottle of champagne which I'll leave for readers to discover for themselves.

Speaking of champagne, that particular chapter ("The Merry Widows of Mousse") was my favorite, both informative and lyrical, almost poetic perhaps, in its evocation of the glories of champagne and its magical journey from chalky soil east of Paris all the way to our glasses in some of life's most enjoyable and memorable moments. I can't say it better than she does at the end of that chapter:

"For some, the allure of champagne is the image of luxury and celebration; for others, it's one of life's greatest sensory delights. For me, it's the Champagne behind the champagne, a region as old as Roman conquests, as deep as the chalk fissures, as artful as the riddler's hands, and as eternal as the taste itself."

One can't evoke the meaning and joy of wine any better than this.

Education and Entertainment.......2007-04-30

This book was absolutely the best resource I've read on wine. I use the word "resource" purposely because, while Ms. MacLean has a gift for storytelling, in the end, this book is quite enlightening and educational for folks like myself that are just beginning to appreciate good wine. I've been a wine drinker for 15 years, but couldn't ever keep my interest in any particular book or magazine. However, I couldn't put this book down. I highly recommend it. I have also very much enjoyed her free newsletters.

The Pleasures of Wine.......2007-04-07

I've been a fan of Natalie MacLean's writing for years and this book does not disappoint. Natalie makes the experience of learning about wine fun and with this book shows that every glass can offer a unique and memorable experience.

All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir

Average customer rating:

A true artist.
Through the Looking Glass
Light and Fun
Review of R. Mesnier's book on serving for 25 years as the White House pastry chef
self-serving

All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir
Roland Mesnier , and Christian Malard
Manufacturer: Flammarion
ProductGroup: Book
Binding: Hardcover

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ASIN: 208030559X
Release Date: 2007-02-13

Book Description

This extraordinary success-story-told by the hero himself-of a young French pastry chef who climbed his way to the top, embodies the great American dream. After working at the Savoy in London, the George V in Paris, the Princess in Bermuda, and the Homestead in Virginia, Roland Mesnier took on the job of a lifetime as pastry chef to the White House. He provides behind-the-scenes insight into the characters, tastes, and obsessions of the five presidents and first ladies he served during his 25 years in Washington. Having witnessed major world events from the hub of the world's superpower, Mesnier has unique perspective on both crises and celebrations. He recounts stories such as Carter's incessant battle for the return of American hostages in Tehran, the aftermath of the attempt to assassinate Reagan, Bush senior's doubts after the war in Kuwait, and the shock of September 11. He uncovers intimate details such as Mrs. Reagan's bad moods and Prince Charles's embarrassment at not knowing how to use a tea bag. Fiercely loyal to each of the first families, Mesnier's bipartisan message is positive and inspirational. Twelve easy-to-follow recipes include the favorite desserts of presidents Jimmy Carter, Ronald Reagan, George Bush, Bill Clinton, and George W. Bush.

Customer Reviews:

A true artist........2007-09-02

When I checked this book out from the library, my intention was only to check out the recipes in the back. But I started reading Roland Mesnier's life story, and found myself totally engrossed in it. What an inspirational life story this is.... Mr. Mesnier grew up poor in France, and through talent, determination, and a lot of hard work, he became probably one of the best pastry chefs on the planet.

Several things stood out for me in this book. The first was how interesting his early life was.. how he grew up with basically nothing, became an apprentice, perfected his craft, and continually pushed himself to become better and better--even during his later days at the White House. He never once rested on his laurels, although he easily could have.

The second thing that stood out for me was how he regarded each of the "first families" he worked for. He clearly grew very attached to whoever he worked for, and through his eyes I was able to see the various Presidents and First Ladies as the normal human beings they are. That's an interesting perspective you don't usually see.

Thirdly, I could barely keep my mouth from watering while reading about all the amazing desserts that were prepared over Mr. Mesnier's 40-something year career! Note: don't read this if you are hungry.

One last note: One of the reviewers mentioned a left-leaning slant to Mr. Mesnier's politics. I simply did not see that. In fact, he seemed particularly attached to the family of Bush Sr. And when the Iraq war was looming, he was in full support of it, so much so that he couldn't believe that his home country of France was against it. There are many other examples, but the point is, Mr. Mesnier was very loyal to whomever he served, whether Democrat or Republican.

Through the Looking Glass.......2007-07-02

In All the Presidents' Pastries, Roland Mesnier provides a glimpse into a hidden world
of White House power through the eyes of its renowned former pastry chef. For those of
us outside the concrete street barriers of 1600 Pennsylvania Avenue and the cocktail
circuits of policy wonks, pundits, and political celebrity, his memoir makes
us feels privy to select secrets of the rich and famous even as he respectfully shrouds
prominent indiscretions and missteps. They were there, and no doubt they would offer
tantalizing fodder for curious gossip mongers. Instead Mesnier's enthusiastic recollections
of his White House adventures read as delectably as President's Reagan's favorite
chocolate mousse tastes rich, but without the bite and heat of the crystallized ginger
melded within the mix. For those seeking to recreate executives' favorites, there is a
small collection of recipes at the end of the book.

Similar to Mesnier's first successful book, Dessert University, one discovers within the pages of All the President's Pastries, a mind that thrives on continual challenge, creates success through extensive thought and preparation, and moves on when an occasional snag clutters his mindscape. In preparation for Tony Blair's White House visit in 1998, Mesnier envisioned London's parliamentary clock, Big Ben, as the dessert's stunning chocolate centerpiece. Unaware that logistics and time would become formidable obstacles to execution of the Big Ben replica, he "decided to take the bull by the horns and invent a new way of molding chocolate." In his characteristic humility, Mesnier shares that he and his staff "pulled off this minor tour de force thanks to a great deal of extremely fast work"; therefore, saving themselves from a metaphorical Go Straight to the Tower of London jail card.

I hope you all will enjoy reading Mesnier's Upstairs/Downstairs disclosure of White House anecdotes to discover the convivial yet complex Roland I know.

Light and Fun.......2007-06-01

I enjoyed reading about the pastries that were prepared in the White House. It was very light hearted reading and I thought that Mesnier's life journey from a small village in France to the White House made for good reading. When I noticed that there were glossy colored pages in the middle of the book, I became very excited. All along he states that the desserts he prepares are photographed. Yet, most of the photographs in the center of the book were of the presidents and their wives. Every glossy page could have been a picture of a delectable delight. What a disappointment.

Review of R. Mesnier's book on serving for 25 years as the White House pastry chef.......2007-05-28

Roland Mesnier's book is on his career as a pastry chef, from his early years working in France, Germany, England and Bermuda and culminating as serving for 25 years as the White House pastry chef was a good read. He is a talented and driven man. I enjoyed the book for its historical context (the presidents and their families and significant events that took place during their presidencies) to detailed descriptions of his fantastic dessert creations.

self-serving.......2007-05-22

After reading the excellent White House Chef, I was looking forward to reading this chef's account of his time in the White House. I found him to be a self-serving braggard and at the end of the day this book was a waste of time. He also made no bones about his political leanings.

Average customer rating:

Soils For Fine Wines
A long-needed book
A must for anyone who grows winegrapes
Fine Book for Fine Readers
Soils for Fine Wines

Soils for Fine Wines
Robert E. White
Manufacturer: Oxford University Press, USA
ProductGroup: Book
Binding: Hardcover

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ASIN: 0195141024

Book Description

In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.

Customer Reviews:

Soils For Fine Wines.......2004-11-26

A great book on beginning growing. To get the full understanding about what Mr white is talking about the book Science in Agriculture I feel, should be read first. Great section,along with the pros and cons, of different types of irrigation. Seems to lean a little heavy on the soils of California. For the person not growing grapes but enjoys good wine it is an excellant sorce of how the wine gets its flavor. The principles presented will aid anyone growing almost anything.

A long-needed book.......2004-09-14

In "Soils for Fine Wines" Robert White sets to provide information needed for better understanding of how soils and their properties relate to management and wine-grape production. This book is a long-needed one indeed; most other viticultural books are discussing soil as an environmental factor only in passing.

The book begins by explaining how the soil is formed and how it relates to the environment; how it changes with time and how it should be managed sustainably. Then it goes into a deeper analysis of the soil's makeup and structure, with a particular emphasis on understanding the vine root habitat. This is very important if a viticulturist is to understand effect of soil management practices on vine growth and production. Then the book details the supply of nutrients, explaining how these move into plant roots and what affects their availability. The reader is also given a brief introduction into precision viticulture and organic viticulture. The next section discusses soil, water and vine interrelationship, understanding of which is paramount for good irrigation management. The book contains information on various aspects of soil quality (physical, chemical and biological). The book then deals with soil as an important attribute for site selection and vineyard establishment. The final chapter discusses soil as it relates to the quality of the final product - wine. Here the author gives a well-balanced overview of the current state of knowledge of what is known as 'terroir' and he takes the reader on a journey around the wine-producing world by providing regional examples of how the soil and wine attributes seem to be related.

The book is well-written and easy to follow, although some might find it a bit technical at times. However, good explanation of technical terms is provided throughout and the book also has a number of illustrations and photographs that are helpful for easier understanding of the text.

I can recommend this book to students and professionals in viticulture and wine science. It is a long-awaited text dedicated specifically to vineyard soils and the way they affect grapevines and management strategies. This book will also be of great interest to anyone who wishes to better understand the link between environmental conditions and wine.

A must for anyone who grows winegrapes.......2004-06-06

.
If you are a grape grower of any consequence, you know that good wine depends on good grapes, that good grapes depend on good vines and that good vines depend on roots that are DEEP and STRONG. Thus, the medium in which roots grow is of crucial importance. Viticulturists can be misled by reading that vines grow in all sorts of soils all over the world. That is certainly true but that simple dictum does not mean that any soil will do, as "any" soil will certainly not do.

Robert White's book is VERY useful in helping understand what goes on below ground. If you just flip through it, it will strike you as too technical and thus daunting. However, if you will read each of the headings, (e.g., 5.1, 5.2) but not the sub-headings (e.g. 5.1.1, 5.1.2, 5.1.3) and then read his "Summary Points", you will be richly rewarded. If there points about which you want to know more or understand better, go back and delve into the sub-headings and be enlightened to your hearts content. I'm glad I own this book!

Fine Book for Fine Readers.......2004-04-24

A unique book, as fine as wine itself. No other book explains the detailed and vital nature and mechanisms of soils as they apply to grape production and wine-making. It tries to unravel the enigma of the `terroir'. This will surely help the viticulturist and the winemaker to make the most of their land and we consumers will be the grateful beneficiaries. I think I could strongly recommend it to the specialist and interested reader.

Soils for Fine Wines.......2003-10-30

As a postgraduate student in the field of viticulture and wine i found this book covered the subject matter with great detail , clarity and scientific explanations. This book is a must have for your library collection and indeed for the aspiring viticulturist - it is a gold mine of information on the subject of soils.

White House Chef: Eleven Years, Two Presidents, One Kitchen

Average customer rating:

Lively vignettes and fine recipes.
A Special Guest
A wonderful read and great look into the daily routine of White House living
needs some help
White House Chef: Eleven Years, Two Presidents, One Kitchen

White House Chef: Eleven Years, Two Presidents, One Kitchen
Walter Scheib , and Andrew Friedman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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ASIN: 0471798428

Book Description

"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there."
—Marian Burros, New York Times

White House Chef

Join Walter Scheib as he serves up a taste—in stories and recipes—of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.

Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).

Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.

Customer Reviews:

Lively vignettes and fine recipes........2007-09-02

Walter Scheib provides stories and recipes of some eleven years as White House chef under Presidents Bill Clinton and George W. Bush, so anticipate a collection which is far more than your usual cookbook - and which will appeal to collections strong in culinary history and presidential trivia. Scheib was hired by Hillary Clinton in 1994 to become White House chef and faced taking an outdated kitchen focused on traditional French cuisine and making it a showcase for modern American foods. His memoir embraces some eleven years of culinary history at the White House under two different administrations and pairs original recipes with accounts of Presidential family encounters, making for both lively vignettes and fine recipes.

A Special Guest.......2007-07-03

My husband and I own the Genesee Country Inn in Mumford, New York. Walter Scheib, the former White House Executive Chef, stayed with us while he attended and spoke at the "Hail to the Chief" fundraiser at the Genesee Country Village and Museum. Mr. Scheib has a plethora of fanscinating stories of life in the White House and especially in the White House kitchen. His eleven years serving two presidents is revealed in this "cookbook" filled with stories about living and working in the WH kitchen. From Chesela's favorite cookies to the First Ladies luncheons, Mr. Scheib takes you behind the scenes to what it is like to cook for the most powerful leaders in the world. This is a must read for anyone who enjoys cooking and kitchen poitics.

A wonderful read and great look into the daily routine of White House living.......2007-06-05

Scheib has given us a pretty good look into the life of a White House chef under two administrations: one (the Clintons) that really wanted to make the White House into a place of entertainment and a place to show off America's best foods, and one that, well, isn't interested in that.

The recipes are good, interesting, and worth the cost of the book as well.

But what I find most interesting in the book, and what I was most hoping for when I ordered it, was a look at the non-flashy daily grind of life in the White House, and Scheib provides us many anecdotes, from Bill Clinton ordering huge steaks when his wife was away, to George Bush popping his head into the kitchen after a run and asking "What's for lunch?"

I enjoyed the stories of the giant dinners and elegant soirees, but it was the daily stuff I found most interesting: where the First Families enjoyed eating, their comfort foods, Chelsea Clinton making cookies with friends, Chelsea's first adult-style evening of entertaining, Scheib fighting with the purchasing staff to get better quality produce, that Bush likes his toasted cheese sandwiches cut at an angle, how the White House staff fill the elevator at lunch time making it difficult for the chef to get food to the president while still hot, the personalities of different people, and so on. While it is a world famous house, with incredibly important stuff going on, it's still a workplace for many with all the personality adventures of a workplace, and it's also home for one family that, for the most part, act like any other family or any other people. That is the aspect of the book I most appreciated, and which I wish had a lot more.

I also appreciate that Scheib refused to dish dirt on either family, or use the book as avenue to embarrass to sensationalize.

While the book is wonderful as it is, I think that a book about more than a decade in the White House deserves a lot more text. It reads much too quickly for subject matter that is this interesting and fascinating. Color photographs would have been more appropriate, too.

"White House Chef" shows some of the excitement of the big state dinners and other large entertainments, but is mostly an intimate look at some of the daily grind of the presidential family and the White House. Although we cannot all be president, we all eat, and so a book looking through the lens of food makes for a compelling read, tying us together on a more human level than just a biography or history book. But it should have been bigger, more in-depth, and with color photographs. Not many people are in a position to write a first-person account about being the chef at the White House. The rarity of that situation, I think, deserves a much more in-depth cover of the experience, and that's why I give this four stars.

needs some help.......2007-05-14

Cookbooks are great as teaching tools, inspirations for new meals, or often just plain interesting reading....this book, teaches and sometimes inspires but it is bland, without color photos to share the chefs excitement, and therefore way overpriced...thumbs down.

White House Chef: Eleven Years, Two Presidents, One Kitchen.......2007-03-25

Don't buy it if you're a Republican. The author can't help getting political as he contrasts the Clinton and Bush White Houses (the Clintons are wonderful, the Bushes not so great). Clintonites will eat it up. Good recipes, okay writing with excellent editing, fine pictures. Independents and hungry non-politicos will give this four stars.

Average customer rating:

Superb Regional Cookbook
Redneck cooking at it's best
Recipe for roast possum
Rick Black's Trailer Trash Cookin' is by far a better book!
Writin' and eatin'...Mickler's a pro

White Trash Cooking (Jargon)
Ernest Matthew Mickler
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Spiral-bound

General | Cooking, Food & Wine | Subjects | Books

ASIN: 0898151899

Amazon.com

This is not a joke book or a parody. This is a warmly written, humorous, and quite serious cookbook filled with delightful traditional and unusual recipes. It includes wonderful photographs by the author of people and places and food all connected to his fondness and memory of growing up in rural and small town Mississippi. You may not be tempted to try every single recipe in this book, but you won't be able to resist trying many of them!

Customer Reviews:

Superb Regional Cookbook.......2005-10-11

I must confess that I resisted buying this cookbook for many years. I am an avid collector of American Regional and International cookbooks, but found the title of this book offensive. I assumed it was written to mock rural whites, a people I know to be hardworking, self-reliant, and decent. I was wrong about this one. This book actually celebrates these people and their cuisine, and is one of the very best traditional American cookbooks in print. Great recipes for fried chicken, catfish, hushpuppies, collard greens, Hoppin John, cornbread, and biscuits, as well as rabbit, squirrel, and yes, even possum. The book has a folksy humor throughout, and the recipes are authentic. Books like this become even more precious as this and other American regional cuisines disappear under a blanket of bland corporate burger chains, sub shops, and pizza joints. Incidentally, several recent medical studies have shown that rural Appalachians who consume this traditional fare are far healthier than those who embrace the modern suburban diet of chain restaurant food! If you have any interest in traditional American cooking, this book is a must-own.

Redneck cooking at it's best.......2005-09-12

Don't let the title fool you, the recipes are good and the pictures are great. If you've ever lived in the deep south for any length of time , this cook book is a treasure.

Recipe for roast possum.......2005-09-03

Everyone needs a recipe for roast possum. White Trash Cooking has one and the book is dead serious. I had a lot of fun and laughs with this book

Rick Black's Trailer Trash Cookin' is by far a better book! .......2005-01-21

Us folks in the court know our vittles and Rick Black and his Trailer Trash Cookbook knows how to "GET ER DONE" Sorry but Earnies book is Jeff Foxworthy's jokes with recipes.

Writin' and eatin'...Mickler's a pro.......2004-03-20

If you like community cookbooks, you'll love the White Trash Cookbooks. These are not only collections of yummies but also loving tributes to generations of cooks who worked with what they had. Don't bother with these books if "Cheez Whiz" makes you wince. Keep an open mind and an open heart and you'll be richly rewarded.

Randy Wayne White's Gulf Coast Cookbook: With Memories and Photos of Sanibel Island

Average customer rating:

South Florida culinary
Savory eating adventures
Where is the colour?
fun cookbook
Wonderful but in Black & White

Randy Wayne White's Gulf Coast Cookbook: With Memories and Photos of Sanibel Island
Randy Wayne White , and Carlene Fredericka Brennen
Manufacturer: The Lyons Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

ASIN: 159228096X

Book Description

A memoir-cookbook from one of the nation's top adventure writers.

Customer Reviews:

South Florida culinary.......2007-10-01

Great cook book if you love south florida seafood, especialy the rescipes from sanibel popular restaurants.By the way,pass on his overhyped hot sauces.Even Frank's is better.

Savory eating adventures .......2007-06-01

Fans of the Doc will appeciate this look at what fuel keeps the guy going even as he constantly points out how old and out of shape he is getting. All I can say is - I'll have what he's having! Don't let the regional title scare you off; this cookbook takes you around the globe...some of the cocktail recipes might even take you out of this world.

Where is the colour?.......2007-04-12

Scouring Amazon for any thing I hadn't read by Mr White I ordered this and yes I will probably order his hot sauces too.
I would probably buy RWW's shopping list if it came out, unfortunately this feels a bit like what I have done.

The lack of colour and qualiity of printing feels cheap and fails to entice me to create the scent or atmosphere of Sannibel and Doc Ford by actually trying any recipes, so it sits unread.

Still I now have Hunters Moon to read!

fun cookbook.......2007-03-21

This cookbook is a combination of local history and recipies. Fun and informative

Wonderful but in Black & White.......2007-02-18

A terrific cookbook with great stories to go along with the recipes, but all the pictures are in black and white. They look like wonderful pictures of sunsets and tropical scenes. Yet, no color. To me it looks like someone made a financial choice to save money on the printing. Too bad they didn't pass that along to the buyer. I'd of paid a few dollars more for color photos. With color photos this is a five star rating. Without three.

Tom -- Lostpirate@aol.com

White House Cookbook, Revised and Updated Centennial Edition

Average customer rating:

A must-read during this election year!
History, humor and healthy recipes!

White House Cookbook, Revised and Updated Centennial Edition
Hugo Ziemann , and F. L. Gillette
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback

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ASIN: 0471347523

Customer Reviews:

A must-read during this election year!.......2000-08-16

I found this wonderful book in the gift shop of the White House- it's truly as much fun to read as it is to cook from! The authors have taken recipes from the White House 100 years ago and made them more modern. They've also added lots of interesting etiquette and health tips from the last century. If you enjoy reading cookbooks, this one is a must-have for your collection!

History, humor and healthy recipes!.......1996-07-16

This cookbook has something for everyone, from history buffs to healthy eaters. The authors have taken recipes from the original White House Cookbook used 100 years ago in the Grover Cleveland era, and updated them to meet the nutrient needs of people today- low in fat but high in convenience and taste. For example, corn pudding (originally made with eggs, heavy cream and butter) becomes Centennial Corn Casserole, with half the fat and calories. Also of interest are cookie recipes from Barbara Bush and Hillary Clinton, which have been lightened up. (I thought the "light" version of Hillary's cookies tasted better than the original!) In addition to healthy recipes, there is a wealth of interesting historical information about cooking in the White House 100 years ago and a touch of humor with health hints from the past (hair restorer tonic, cures for colic, etc). This book is a great recipe source, as well as an interesting read

Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier

Average customer rating:

the best book
Great book for learning how to make deserts. Good recipes too!
Classic Patisserie
Pastries are great, instructions even greater
wonderful concept brought foward, but flawed

Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier
Roland Mesnier , and Lauren Chattman
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover

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

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ASIN: 0743223179

Amazon.com

Slightly older egg whites--the ones from supermarket eggs are already three to five days old by the time you buy them--whip up smoother and higher than fesh ones. This bit of information introduces the section called Magical Meringues in Roland Mesnier's Dessert University. For 25 years Roland Mesnier has been executive pastry chef at the White House. He's also a teacher who never forgets what it is to be a student. So he's ready, willing, and able to share what he has learned about producing desserts to die for.

There's a gentle, encouraging spirit that runs through this book, and it comes from the unique situation a White House pastry cehf finds himself in. On the one hand he has to prepare high-end restaurant-quality desserts for lunches and dinners that seat people by the hundreds. But the chief responsibility is to a single family and its guests, which makes the work more like a private chef who only has to satisfy one customer. So these are family recipes, in a sense, that can stand up to restaurant specs.

The book opens with a chapter on fruit desserts, a chapter that establishes a simple, user-friendly line. What follows are chapters on Puddings Custards and Souffles; Mousses and Bavarians; Frozen Desserts; Meringues; Crepes and Deloctable Fillings; Breakfast Pastries; Cookies; Tarts and Pies; Cakes; Chocolate Candy and Decorations; Sugar Decorations; and Syrups, Sauces, and Glazes.

At 540-plus pages this is a big, well-illustrated, cleanly written book with clear instructions and concise recipes. But it isn't intiomidating. Rather, it's welcoming. You'll feel as comfortable whipping up an Apple Sorget with Caramel sauce as you willbaking a Chocolate Butter Cake. And the best advice of all from this master? Practice, practice, practice. --Schuyler Ingle

Book Description

As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.

This beautifully illustrated volume is a complete course in making the full spectrum of spectacular sweets -- from breakfast pastries, cookies, and pies to fresh-fruit desserts, frozen confections, and cakes. Recipes in each chapter are organized from the simplest to the most complex, and Chef Mesnier walks you through each step, pointing out common mistakes and offering insights on technique gained from his years as a professional. Most of these recipes need few special ingredients and almost no fancy equipment; nearly everything can be purchased at a well-stocked supermarket, department store, or kitchen supply store. Chef Mesnier includes tips on techniques, ingredients, and serving suggestions, and offers home cooks practical advice, such as how to fill and use a pastry bag and the best way to whip egg whites. A resource list is also included, so cooks can find the more unusual ingredients they need to make these delectable creations.

Mesnier starts off with his fresh-fruit desserts, including uniquely wonderful recipes such as Bananas in Raspberry Cream, Blueberry Fool, and Poached Peaches with Chestnut Mousse. He moves on to creamy custards, puddings, soufflés, mousses and Bavarians, ice creams, meringues, crêpes, and breakfast treats (including buttery brioche and croissant doughs). Chef Mesnier's cookie and bar recipes will fill your cookie jar with such treats as Chocolate Chip Cookies, Almond Crescents, Orange Butter Cookies, Brownies, and Florentine Squares. There are sweet and savory tarts, and cakes ranging from the simple (Lemon Pound Cake) to the unusual (Peanut Butter and Jelly Roulade Cake) to the sophisticated (Chocolate Champagne Mousse Cake). Ambitious home cooks can even try their hand at making chocolate candy and sugar decorations. A chapter on syrups, sauces, and other dessert components completes the book.

More than fifty black-and-white line drawings throughout illustrate Chef Mesnier's instructions for the more complicated recipes, and there are sixteen stunning color photographs of finished desserts.

Home cooks and professionals spend hundreds of dollars in formal cooking classes to learn what masters like Roland Mesnier have to teach. In Dessert University, Chef Mesnier has distilled the experience and expertise of an extraordinary career into one accessible, user-friendly volume. Whether you're a novice who has never picked up a rolling pin or an accomplished cook looking to hone and enhance your skills, this is truly a book you cannot do without.

Customer Reviews:

the best book .......2007-07-05

This is simply the best book on baking I have ever used! I bake a lot. At least one thing every day and I have never owned a book where every recipe I have tried has turned out beautifully until now. If your someone who likes to bake out of a box this book is not for you, but if you've wanted to try something different from your everday items this book is wonderful. Mesnier breaks everything down and teaches you the simplest way to do everything. If there's an easier way to do something, he's found it. It's not like other dessert books, where you've never even heard of half of the ingredients, or they're all super expensive items with long drawn out instructions. I'm now making things that I never in a million years thought I would be able to make. This is the book I turn to for any technique. In fact, I've taken ideas from other books and then put them together using the techniques in this book. Quite simply this is the best book ever!!!! I love it and I recommend it to everyone.

Great book for learning how to make deserts. Good recipes too!.......2007-04-11

I like the book. The best part is that Chef Mesnier has a brief introduction to each recipe. He gives instructions or advise which I found most helpful.
I have thousands, yes thousands, of recipes but few come with thoughtful comments about them. Chef Mesnier makes even difficult techniques seem possible for the average person.
In short, if you like to learn about making deserts get the book. If you are a professional chef who knows everything about cooking, this book is probably not for you.

Classic Patisserie .......2007-03-21

In Dessert University, Roland Mesnier, the White House Pastry Chef from the Carter Administration to the current Bush Administration, skillfully merges renowned expertise with effective teaching. Like the venerable, tenured professor of an esteemed academy of higher learning, Chef Mesnier has spent many years in many kitchens developing his extensive knowledge and creative interpretation of patisserie. His career parallels the evolution of a scholastic researcher continually refining his understanding while seeking new realms of discovery.

Chef Mesnier's personal love of learning is conveyed to others in his first opus. Dessert University is a varied collection of clear and reliable recipes. Most often they are prefaced by lively and personal commentary. By so doing, the reader senses the presence of the engaging teacher and master chef, ever ready to support and to nudge forward to new culinary challenges. Some recipes are accompanied by helpful sketches or stunning color photographs.

A quick glimpse into Chef Mesnier's classroom reveals a range of tantalizing options. There are basic dessert recipes for novice pastry students, such as Oatmeal Cookies or All-American Apple Pie. Chef Mesnier simultaneously offers multiple recipes for those students inclined to enlarge their pastry repertoire. A few, tempting samples are: gossamer Apple Butter Crepes with Marsala-Laced Vanilla Sauce, an ethereal Warm Strawberry soufflé, a delicate Quick Chocolate Mousse with Ginger, or a chapter on the intricacies of pulled and blown sugar artwork.

If research, complemented by a passion for teaching, epitomizes the highest values of scholarship, Dessert University has achieved the gold standard of excellence. Chef Mesnier does this without any Ivory Tower overtones that detract from his dual passions of learning and teaching. He warmly shares his pastry expertise within a clear and devoted mentorship style. Dessert University is certain to become a classic reference for any student of patisserie.

Pastries are great, instructions even greater.......2006-06-22

Pastries & dessert making isn't my greatest skill. So I bought this book hoping to find at least a handful of easy to make desserts. I was surprised to find most recipes quite easy to follow. I still have a long way to go making them look good, but at least my pastries taste good for a change.

wonderful concept brought foward, but flawed.......2006-04-26

This book appears to have been designed to provide value and economy for a wide audience and the author accomplishes this. The book is well designed and executed. It features good line drawings, interesting topics, and thorough instructions. For this, the book earns 5 stars.

From a professional point of view however, having been in the culinary field for over 20 years, I feel the title is a bit misleading. The term "dessert university" brings to mind a reader who has some prior knowledge of the culinary arts but upon reading this book, I see recipes for basic recipes like chocolate chip cookies, apple pie, and plain poached pears.
On the other hand, I see recipes for sophisticated cooks like peaches with chestnuts and figs with cantalope. Some of the recipes were just too bizarre. A good example is rum raisen ice cream with pears in red wine. My complaint?

There is too much going on in this book to present a clear point of view.

There are chapters for fruit, soft desserts, frozen desserts, cakes, cookies, and so on. For the experienced cook and baker, many of the recipes for these chapter headings are better found elsewhere, not that they are really needed here anyway.
The chapters that offered more information on meringues, crepes, chocolate work, and sugar work were the only advanced subjects that you would not find in a common bakery book.

Although this book is a great resource for people who want just one complete guide for baking, most of the consumers who really are interested and in need of instruction from a "dessert university" are likely to buy more than one book on the topic anyway.

But for my own opinion as someone in the business, I would of liked to see this book geared more for the truly advanced person in the field of culinary arts. I would of liked to see a chapter on the use of eggs with meriques and souffles together and also a chapter with molded desserts together (frozen and creme). I would want to see more ways to use crepes that was shown in the chapter.
Lastly, I would definitely want to see many more photos on the use of complicated processes like sugar work and chocolate decorations. For the reasons cited in the above paragraph, my personal rating for this book is 3 stars.

Average customer rating:

Worth buying
Should be re-named White Wine for Beginners
A Good Book Is Like A Good Wine
Tempranillo in Spain

White Wine for Dummies
Ed McCarthy , and Mary Ewing-Mulligan
Manufacturer: For Dummies
ProductGroup: Book
Binding: Paperback

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ASIN: 076455011X

Amazon.com

The authors of Wine for Dummies and Red Wine for Dummies present a companion volume for white wine lovers. Don't know your florals from your vegetals? The Dummies wine team has assembled a resource to navigate the unfamiliar winebibber through the often intimidating array of white wines, including proper terminology and lists of affordable varieties of wines from every region.

Book Description

“Thoroughly enjoyable and easy to read. Every white wine drinker should read this.”
—Terry Robards, Senior Managing Editor, Wine Enthusiast Magazine

“This book is a ‘must’ if you enjoy the taste of wine! This excellent guide playfully educates amateurs, as well as experts, in the pleasures of drinking wine.”
—Michael Aaron, Chairman, Sherry-Leman, World Renowned Wine Shop, New York, NY

“...an insightful reference guide for the beginning taster or industry professional who has an appreciation of wine and wit.”
—Lynn Penner-Ash, President/Winemaker, Rex Hill Vineyards, Inc.

Do you know the difference between a Chardonnay, Pinot Grigio, and a Sauvignon Blanc? Are you frustrated by the vast number of white wines there are to choose from? Don’t panic, let White Wine For Dummies be your guide. Covering wine regions from all over the world, including California, France, New Zealand, South Africa, Germany, and Italy, this friendly reference provides answers to all your white wine questions. It tells you how to:

Understand the key differences between white and red wines
Distinguish white wine varieties by color, aroma, flavor, and texture
Identify the grape type, region, and vintage with ease
Explore the California wine revolution—from Chardonnay to Sauvignon Blanc
Discover fine American wineries, from coast to coast
Uncover the secrets of European white wines
Select the right vintage and style to suite your taste
Choose the right white wine for any occasion

Written by two leading national wine experts, this authoritative guide features helpful charts, wine label examples, expert tips, wine tasting techniques, and priceless author recommendations. You also get:

A fascinating introductory course in white wine explaining how it differs from red, its chief characteristics, how grape type and growing conditions influence taste, how to choose the right white wine for a meal, and more
A region-by-region guide to the white wines of the world—from California and New York to New Zealand and South Africa to all the major European producers

With White Wine For Dummies by your side, you’ll soon be selecting white wines with confidence for every occasion.

Customer Reviews:

Worth buying.......2006-11-10

Demystifying and approachable. It's also cheap so if you leave it in a hotel room (as I did) you can inexpensively replace it. A nice supplement to Wine for Dummies by the same author.

Should be re-named White Wine for Beginners.......2001-10-11

This is an very entertaining book, but it is also a good overview of wines. The book explains the types of grapes that are used, and reviews the regions of the world where wine is produced. Even though the book has a number of "snob alert" icons throughout the book, it is clearly aimed at the "better" wines. If you are interested in Gallo, Paul Masson, etc. type of "jug" wines you need to go someplace else since they are not covered at all! It seems a little odd that Gallo that sells say 100 million cases of wine a year is excluded, yet a French producer of 50 cases of White Burgandy a year is mentioned. The vintage charts for white wine is dated, but overall the book goes a long way to take the mystery out of wine.

A Good Book Is Like A Good Wine.......1998-12-03

It is a good book for someone who had no idea of white wine. It gives a general idea of different types of grapes and the vocabulary of "wine". Most important of all, it points out that a good wine difinition varies from a person to others. Now, I really enjoy to drink my white wine and try to determine the flavor, the acidity, etc.

Tempranillo in Spain.......1998-03-20

Style, terrior of Rioja, production and influence, and the famous brand

The Daily Bean: 175 Easy and Creative Bean Recipes for Breakfast, Lunch, Dinner....and, yes, Dessert!

Average customer rating:

beans without meat
Recipes are as delicious as they are easy.
A cookbook lover's dream!
The Daily Bean
What a fun cookbook!

The Daily Bean: 175 Easy and Creative Bean Recipes for Breakfast, Lunch, Dinner....and, yes, Dessert!
Suzanne Caciola White
Manufacturer: LifeLine Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Vegetables | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books

ASIN: 0895260719

Book Description

The Daily Bean includes 175 recipes, is full of useful nutritional facts, interesting bean backgrounds and helpful kitchen hints.

Customer Reviews:

beans without meat.......2007-06-14

An interesting cookbook, but left me a little disappointed in that I was looking for more ways to prepare beans in general, rather than more ways to cook beans without meat. I'd imagine this book would be more appreciated by a vegetarian than this omnivore who'd prefer a few bean recipes that make use of a ham bone, ham hocks, or even chicken stock to bean brownies.

Recipes are as delicious as they are easy........2007-04-02

This book is high on my list when advising my nutritional clients to include more fiber in their diet. Yes, I always get the look that says "Oh! What about the gas?". Fortunately, the author includes several suggestions for "circumventing" that issue.
The recipes themselves are delicious and easy. You'll be pleasantly surprised by the tastiness of the desserts.

The book is formatted by bean type; then by Appetizers, Salads, soups & sides, Main dishes and finally desserts for each bean type.
Be sure to read the introduction - this is where the author gives her recipe hints, substitutions, and nutritional info.

A cookbook lover's dream!.......2004-04-02

This cookbook is not only full of fabulous bean recipes, it is a fun read as well! I love Suzanne's suggestions, helpful hints, and the extras about friends and family who lovingly inspired her along the way.

As a bean LOVER, I am delighted by all the extremely creative recipes - and I'm anxious to try out the desserts! One of my favorite things about this cookbook is the set-up. Instead of the traditional cookbook method of chapters grouped into "appetizers", "entrees", "desserts", etc. - each chapter in this book is dedicated to ONE bean variety. So for example, with black beans - you will find all the appetizers, entrees, desserts, etc. IN the black bean chapter! I thought this was great - no digging through the "desserts" chapter to find where the black bean desserts are!

I highly recommend this cookbook - there is literally something for everyone. It makes healthy eating FUN - thank you Suzanne!

The Daily Bean.......2004-02-20

What a hysterical, loving book. My husband was just put on a bean diet and thanks to Suzanne and her recipes, I have been saved from certain despair. Such a find. I already know what all my friends and relatives are getting as gifts this year.

What a fun cookbook!.......2004-02-15

I've found ways to get my kids to eat beans. Suzanne's recipes for desserts and breads using beans are ingenious. And for adults who are looking for ways to eat less meat there is plenty of inspiration. I created a Superbowl party menu using bean enchiladas as the entree and "Bean,I mean CreamPuffs" for dessert. The meal was a hit. You won't be disappointed in this book. I am buying them for my friends and for my sister, who is a dietician.

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