Amazon.com
Diet schemes come and go. Successful plans, backed by powerful media machines, become bestsellers with sequels and food-product lines. But with so many diet books on the market, how do you decide which plan is right for you? According to Peter D'Adamo, the answer depends on your blood type. In his first book, Eat Right 4 Your Type, D'Adamo, a naturopathic physician and researcher, makes interesting and unique connections between human evolution, blood type, diet, exercise, and health. Now, in Cook Right 4 Your Type: The Practical Kitchen Companion to Eat Right 4 Your Type, D'Adamo provides readers with:
- Road maps and charts for each of the four blood types, detailing which foods and beverages to consume and which to avoid
- Tips for starting and sticking with the diet and matching your menu to your blood type
- Thirty-day meal plans to help you stay healthy, live longer, and achieve your ideal weight
- More than 200 healthy and easy recipes keyed to blood type
While D'Adamo's theories challenge common nutrition wisdom and his diet can be difficult to follow, Cook Right 4 Your Type will make his advice a little easier to swallow. --Ellen Albertson
Book Description
Individualized for your blood type--more than 200 original recipes, as well as 30-day meal plans, for staying healthy, living longer, and achieving your ideal weight.
After nearly twenty years of research, Dr. Peter J. D'Adamo revealed the connection between blood type, diet, and health in Eat Right 4 Your Type. Now, with a team of chefs, he helps you design a total health program that's right for your blood type. Cook Right 4 Your Type is the essential guide for living with a sensible diet individualized for you that allows you to eat food that seems like a major indulgence. With possibilities ranging from lamb stew to lemon squares, and braised vegetables to delicious soups, you'll barely notice you've started a regimen designed to optimize your health, your weight, and your total well-being.
Cook Right 4 Your Type includes:
Individualized 30-day meal plans for each blood type
More than 200 great-tasting recipes
Food lists and shopping guides
An easy-to-follow food program
With Eat Right 4 Your Type, Dr. Peter J. D'Adamo started a diet revolution. Now, after establishing a connection between blood type and diet, he offers a practical guide for incorporating that knowledge into your lifestyle.
Customer Reviews:
Great Guidance.......2007-10-08
This is an excellent source if you are new to eating right for your blood type. Handy food charts identify which foods are beneficial, neutral or bad for your body. Also, there are suggested 30 day menus plans as well as suggestions about exercise plans for each blood type. Advice is practical such as fresh veggies are best but if cannot buy fresh, buy frozen and not canned...recipes are simple and turn out delicious...they range from meats to pasta/pizza, soups, salads, dressings/sauces,frittatas, to snacks, treats and munchies. If you have bought Dr. D'Adamo's book "Eat Right For Your Type", this companion book, "Cook Right For Your Type" is a must.
Great book.......2007-07-12
I am really enjoying this book, its helpful because not everyone in my family has the same blood type. This book is easy to use. My only grip about it is that sometimes on the thirty day meal plans, the recipes are not listed in the book. I also do not like the fact that on the meal plans they do not have the page numbers on where to find the recipes. Other than that I really enjoy the eating right for you type books and highly recommend them to everyone.
Eat Right 4 Your Type.......2007-05-26
Intriguing book, very well written, holds your interest. Everything explained so that you can understand it. Borrowed it from a relative and then bought it for myself to refer to and read again. Bought one for my son, too. Am reccommending to people I work with.
blood type diet.......2007-05-13
If you buy into the possibilities, it can be beneficial. Both my husband and I have felt better since trying to follow this. I can't say any real weight loss, but definitely feel much better!
good guide.......2007-04-11
This cookbook gives a lot of ideas for cooking by blood type. I have not read the original book but if i had to choose between the two, this book gives plenty of tools to get started.
Average customer rating:
- another great, but slightly flawed, cookbook from ATK
- Old fashioned chocolate layer cake
- Test Kitchen Favorites is a great cookbook
- Pick up a copy, slap a 5-star rating on it, and walk away
- From BBQ and meat and potatoes to company dishes and ethnic meals, TEST KITCHEN FAVORITES is far more than another cookbook
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Test Kitchen Favorites: The 2007 Companion Cookbook to the Hit TV Show (America's Test Kitchen)
Manufacturer: America's Test Kitchen
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Cooking at Home With America's Test Kitchen
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The Best of America's Test Kitchen 2007: The Year's Best Recipes, Equipment Reviews, and Tastings (Best of America's Test Kitchen Cookbook: The Year's Best Recipes)
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America's Test Kitchen Live!: The All-New Companion to America's Favorite Public Television Cooking Series (America's Test Kitchen)
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The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings
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The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
ASIN: 1933615044 |
Customer Reviews:
another great, but slightly flawed, cookbook from ATK.......2007-09-23
America's Test Kitchen is similar to Consumer Reports, but for food. They will try a recipe 100 times, with every variation possible, experimenting with ingredients and techniques, until they can give you an informative article and a winning recipe.
I have tried about 14 recipes from this book and every one has been terrific. The carbonnade has a more complex flavor than carbonnade I ate in Belgium! We've also enjoyed the chicken parmesan, fish and chips, , chicken kiev, the pepper-crusted filet mignon (with a fantastic cherry-Port reduction), , stir fried chicken, hot and sour soup, potstickers and buttermilk coleslaw. And the strawberry cream cake is gorgeous and delicious. I am so confident in ATK's recipes that I've made a recipe for the first time when company was coming over, and it was wonderful.
Articles are supplemented with terrific sidebars that typically rate ingredient brands, compare kitchen tools or show a technique.
My only complaint about the whole series of ATK books is that they are organized idiosyncratically (sorry, but that is anathema to a librarian!) and have extremely poor indexes. For example, I knew the recipe for carbonnade was in the 2007 book. I looked in the index -- nothing under "carbonnade", nothing under "beef"! So I went to the table of contents. Nothing about carbonnade, but a chapter called "Best Beef Stew" -- could that be it? Luckily, yes, but that is no way to run a cookbook!
You cannot go wrong with these great books -- consistently reliable and delicious recipes.
Old fashioned chocolate layer cake.......2007-08-11
I decided to buy the book when I saw the show for the chocolate layer cake, and I am glad that I made this purchase. The cake was dark, moist and rich. Their method of getting more chocolate flavor into the cake was dead on. The "ribbon" method described in the book was easy to follow and made for a soft tender crumb. The frosting was tasty and held up well even in my exeptionately hot kitchen. Just make sure that the chocolate that you use for the frosting is one that you enjoy eating eating raw, because the taste and texture really affects the taste of the frosting. I used Bakers Chocolate in my cake; the unsweetened version in the cake was fine, but the semi sweet kind in the frosting was so-so. As I flipped through the book, I saw a tasting lab review that stated raw Bakers Chocolate had gotten a mediocore review, but when cooked into a cake was perfectly fine. My preffered brand of chocolate is Ghiardelli, and I think that I will stick to that brand although it is pricier. The next recipe that I will attempt will be the "Fish and Chips."
Test Kitchen Favorites is a great cookbook.......2007-05-30
I've been a faithful fan of America's Test Kitchen for years and have tried many of their recipes. This particular edition is excellent and I've tried several recipes in it and they've all been great. Instructions are clear, results are fantastic. The recipe for the Key Lime Bars is worth the cost of the book.
Pick up a copy, slap a 5-star rating on it, and walk away.......2007-04-21
It's almost superfluous to keep reviewing these books -- they're like collections from the Onion. They come out every year and either you like them or you don't. Fortunately, ATK is far less controversial than the Onion -- it goes without saying that it's one of the best cooking shows on the air, with a solid cast and a dedicated support staff behind it. But I guess I have to say something, right?
Okay, here goes: let's see. Highlights, all-beef meatloaf (the bane of my childhood, apparently made actually edible), Cantonese-style chow mein (aka Stir-fried chicken and bok choy with crispy noodle cake), Chicken Parmesan, Carbonnade a la Flamande, and even what they claim is a foolproof recipe for the notoriously balky Chicken Kiev, and that, of course, is just the beginning. Two new chefs, behind-the-scenes veterans Erika Bruce and Rebecca Hays, bring their voices to the screen on the television and their recipes to the book. If it has any significant flaws, it's that it doesn't seem to have an overarching theme like some of the earlier seasons -- it's just a random shuffle of cool and interesting dishes.
If you're a fan of America's Test Kitchen or a convert to the First Church of Kimball, Brown, and Corriher, you already know you need this book, and this review is pretty much redundant. If you're not an ATK fan but you like finding out how to make interesting and unusual dishes just right, I'm telling you you need this book. These guys do great work.
From BBQ and meat and potatoes to company dishes and ethnic meals, TEST KITCHEN FAVORITES is far more than another cookbook.......2007-03-05
Published to coincide with the January 2007 launch of the series is TEST KITCHEN FAVORITES by the editors of America's Test Kitchen, which provides some of the best tested recipes from a popular TV show. More than just another recipe collection, TEST KITCHEN FAVORITES opens each recipe with an article discussing the best attributes of each dish and how the kitchen testers overcame obstacles to produce the perfect recipe. From BBQ and meat and potatoes to company dishes and ethnic meals, TEST KITCHEN FAVORITES is far more than another cookbook, detailing the testing requirements and recipe adjustments which led to formulating the perfect dish.
Product Description
NEW FOOD LOVER'S COMPANION, THE
3rd Edition
Sharon Tyler Herbst
The new edition of one of Americas best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as one of the best reference books weve seen, a must for every cooks library, its the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers cant be wrongand theyve found previous editions of this book invaluable. For anybody who cooksor who simply loves foodheres a terrific reference source and an outstanding cookbook supplement.
THE NEW WINE LOVERS COMPANION
2nd Edition
Ron Herbst and Sharon Tyler Herbst
The first edition of this popular wine reference was hailed by Jurgen Gothe of the Vancouver Sun as the best new wine book in more than a decade. The New Wine Lovers Companion has been completely rewritten and updated to make it even better. No wine snobbery here. This books style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. A totally revised and expanded appendix is enhanced with charts, line art, and sample labels.
Amazon.com's Best of 2001
In the Sweet Kitchen truly is the definitive guide to the baker's pantry. While many cookbooks include chapters on tools and ingredients, Regan Daley's award-winning tome begins with almost 400 pages of introductory information. From her descriptions of ingredients to explanations of food science, it's clear Daley's done her research, and she offers a wealth of information as reference for both the professional and the novice. She covers every ingredient in a baker's pantry, from flours and sugars to eggs, fruits, nuts, spices, and flavorings, in a way that is both interesting and informative. She discusses how to choose them, use them, and why they do the things they do. She's tested tools and shopped around, and even recommends price points for your purchases. She explains myriad techniques, such as how to cook sugar and icing and assemble layer cakes. The writing is clear and intelligent and the instructions are easy to follow.
If she'd stopped at 400 pages, this would already be a must-have for anyone at all interested in the sweet side of the kitchen--but there's more. Daley's collection of recipes follows, and they cover the gamut from simple and straightforward to seductive and exciting. Some are actually quite complicated, but her explanations and descriptions of each step ensure success. Many recipes feature a flavor twist that will take your breath away, such as the Sweet Potato Layer Cake with Rum-Plumped Raisins and a Caramel Cream Cheese Frosting, Lemon Anise Churros, and Caramelized Banana Tart with a Lime Linzer Crust and a Warm Caramel Sauce. Other recipes bring back childhood memories, such as her All-in-the-Pan Chewy Chocolate Cake with Chocolate Butter Icing (mixed right in the baking pan) and Wild Blueberry Pie. This exhaustive volume was the 2001 IACP Cookbook of the Year, an award that it richly deserves. Make a place on your kitchen bookshelf for In the Sweet Kitchen--it's one cookbook that you shouldn't live without. --Leora Y. Bloom
Book Description
AH, DESSERT.
It's the ultimate comfort food. A simple crumble, with all its memories of childhood. A slice of still-warm blueberry pie. That chocolate truffle with just a hint of chestnut melting away so mysteriously. Yet many cooks are intimidated by the idea of preparing these delights themselves.
Professional pastry chef Regan Daley maintains that baking is no mystery. Anyone, she insists, can make a fabulous dessert—as long as the ingredients are chosen with care. The components of most desserts are few, so they must be of the highest quality. She knows firsthand how fresh butter or the right chocolate can transform a simple cake. She knows the stunning difference between a silky lemon curd made from the juice of fat lemons and one made from bottled juice, that shortcakes made with bland, pulpy strawberries shipped three thousand miles can't compare with those made with rice, red local fruit and fresh cream.
In the Sweet Kitchen will help you navigate through the world of sweet cooking, providing extensive information on hundreds of ingredients, from vanilla beans to rose water to durian fruit. It explains how to select, store and best use baking elements as common as cornstarch or flour and as unusual as cloudberries or manuka honey. It unlocks the simple secret of truly great desserts—knowing your ingredients:
—the best kind of cocoa to use for dark, fudgy brownies
—the differences among cream of coconut, creamed coconut and coconut and coconut cream
—which vanilla bean is best in poached pears
This ultimate cookbook/reference volume makes it all clear, and also provides hundreds of invaluable tips and techniques Regan mastered during her professional career.
In addition, Regan offers practical advice on equipment: Do you really need a state-of-the-art apple corer? Will using nonstick pans affect the outcome of your baked goods? Indispensable tables such as the Baking Pan substitution Chart and the Cake Troubleshooting Chart help you modify your recipes—or figure out what went wrong. And the unique Flavor Pairing Chart is a must for inspiration and a list of great partners.
Regan shares more than 150 of her favorite desserts, both simple and seductive. Thick slices of Toasted Hazelnut Pound Cake are perfect for a picnic; Oven-Roasted Pears with Red Wine and a Gratin of Goat's Cheese make a sensational finale to an elegant dinner party; Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup is great any time of day. There are homey desserts with special twists—Guava Cheesecake, the World's Sexiest Sundae—not to mention addictive brownies, mouthwatering pies, nostalgic cobblers, mousses, ice creams, quick breads, fritters and more.
This is the essential reference for home bakers and professional patissiers alike.
Customer Reviews:
Excellent recipes, ignore the Botany...........2007-02-12
I've been using this book as both a great source of recipes and for the ideas in the matching flavors. A couple of comments on my favorite recipes....
The chocolate pudding is awesome.
The pecan toffee coffee cake reminds me of what my mother used to make years ago, but more complexly flavored.
The toasted hazelnut pound cake I've been making for years and it tastes better every time I make it.
The black chocolate espresso cake with bittersweet glaze is worth every bite and pays for the book in itself.
The plum cake with cardomom I've made with other sorts of plums (than the suggested Italian blue plums) and is great. The sourer the plum, the better...sweet plums lose their bite in this complexly flavored treat.
I've no problem following any of the recipes in this large book. It's clearly written in a lucid style that's easily followed.
Oh, and ignore the botany. Pineapple (Ananas comosus) and fruits in the custard apple family (Annonaceae) are not related. A couple of other gaffes of this type will bother only green thumbed bakers like me.
A good resource on ingredients and techniques.......2007-01-13
Having been cooking for 40+ years, I still found some information I had not been able to
find before about some ingredients. It doesn't have every possible recipe, like springerle, but certainly a good assortment. One repeated mistake, however, made me doubt the accuracy of the author until I had confirmed, by careful reading, that I agreed with enough other details. Someone please tell Ms. Daley that New Zealanders were called Kiwis long before anyone ever re-named a chinese gooseberry as a "Kiwi". And that a passionfruit is not the size of a Kiwi. A Kiwi is a flightless bird and the body of a small, newly hatched one is about the size of a coconut........not a passionfruit.
The Best!.......2005-08-05
Regan Daley's Book is not only indispensible for it's wealth of knowledge, but her recipes are hands down some of the best I've ever made. I've made upwards of 10 recipes from the book now, and have been thoroughly impressed by all of them. In response to a previous review about the amount of butter and sugar, I'd have to say that my impression is completely the opposite. The emphasis here is on the best balance of ingredients; which she does splendidly. (if you want to see stars, check out Ina Garten's sweet recipes...that woman is no stranger to copious amounts of butter).
Some recipes that I've adored from this book are the Oatmeal Stout Cake (actually, my favorite cake of all time...I could polish it off myself, given enough time), the easy chocolate cake, the orange-cranberry millet muffins (divine!), sweet potato cornbread, Rich Toffee Shortbread, PB cups.... The list goes ON! I couldn't recommend a book more highly. I sincerely hope Regan Daley writes another.
Excellent baking resource.......2004-10-15
Regan Daley's book has two parts: a resource guide for dessert bakers and a section of recipes. I've read the first part and it looks like a useful summary of hardware, ingredients, substitutions, etc. I haven't used it as a reference yet, so my review is heavily biased toward the second section. This I find very impressive. There are many cookbooks out there that provide recipes for simple, homey desserts and many that cover elaborate presentation dishes. Daley's recipes fit very nicely in between these two extremes. The recipes tend to take classic concepts -- spice cake, fruit tart, etc. -- and apply them to original desserts that are excellent marriages of flavors that are not forced or ackward. The recipes are well tested; I have not had a failure with one yet. I highly recommend this book for enthusiastic home bakers.
More than 150 superbly presented recipes.......2003-09-15
Compiled and organized by professional pastry chef Regan Daley, In The Sweet Kitchen: The Definitive Baker's Companion showcases more than 150 superbly presented recipes. Enhanced with sixteen pages of four color photographs, as well as chapters dedicated to "Tools and Techniques" of baking, the ingredients associated with baking, and an informative section on dedicated to flavourings, In The Sweet Kitchen offers savory fare ranging from cakes and tea cakes, pies and tarts, cookies and bars, custards, puddings and Moussses, to ice creams and other frozen desserts, fruit desserts, quick breads, sweet yeast breads and fritters, garnishes, sauces, and basic recipes adaptable for any occasion. In The Sweet Kitchen is a cornerstone addition to any "kitchen cook friendly" cookbook collection!
Average customer rating:
- All-new Companion to America's public Television Cooking Series
- Cook's Illustrated Test Kitchen
- Avid Cook
- Excellent book but could use a better index
- But use your own judgment
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America's Test Kitchen Live!: The All-New Companion to America's Favorite Public Television Cooking Series (America's Test Kitchen)
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover
General
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Culinary Arts & Techniques
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General
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ASIN: 0936184825 |
Customer Reviews:
All-new Companion to America's public Television Cooking Series .......2007-01-18
This a really a great cook book and I have tried may recipes in it and they were all great, what is really great you can also watch how it is done when it is aired on TV.
Cook's Illustrated Test Kitchen.......2006-02-25
Even though I subscribe and have many Cook's Illustrated books this was worth the purchase. Yes, some of the info is repeated from other pubs but often tweaked a little and some new stuff also. A very good read, too!
Avid Cook.......2005-10-27
I ordered the first volume of the series and was very pleased with my purchase. This is a fine addition to my cookbook collection.
Excellent book but could use a better index.......2005-09-06
This book is OUTSTANDING. America's Test Kitchen is like the Consumer Report's of recipes and cooking products. I enjoy learning WHY certain products and techniques work. They try and try until they get a particular recipe to be the best it can be. Then they share what they learned. The one disappointing aspect of this book is the Table of Contents and indexes. For example each "chapter" contains several recipes, but you have to go to the chapter in order to see what all the recipes are within that chapter. But the book is so very excellent that I can forgive this flaw.
But use your own judgment.......2005-06-07
I absolutely love ATK and buy all of their books. The techniques they present are top notch and as close to bulletproof as you can get. I find the spicing a little mild for my tastes so I usually amp that up a bit. Tasting results are the aggregated opinion of several people so some of the more unusual flavors you might get a kick out of may be rounded out in the math.
Customer Reviews:
easy reading and great advice.......2002-11-10
I've been in the plumbing business since 1977. I've sold designer plumbing fixtures at the wholesale level and as a new construction plumber I've installed plumbing in countless kitchens. When the time came to design our room addition and a new kitchen, I discovered I really didn't know much about kitchen design. This would be less of a concern if I wasn't doing everything (design and construction) myself. The work area of our kitchen is too small. I can't get to the sink or refer. without "the cook" nudging me out of the way. I've never made a phone call from the kitchen without "the cook" asking me if I'm done with the phone book sitting on her counter. I'm pretty sure that if the door to the garage didn't block the oven and pantry, when open, I would get locked in the garage less often. The author did a great job in providing design ideas and I'm comfortable I have the solutions. His commentary on choice of finish materials is priceless. I've given everything available consideration, but decided on nothing. The author provided me with what I was looking for to make some smart decisions. We've had this project on the table for over 4 years and a lot of ideas have been "kicked" around. I reached a point where I would have to install wheels on the cabinets and appliances or make some decisions on what to do. This book is a big help. The book isn't a detailed "how to" do the trade work involved but it's a sound guide on the process. I'm not in a position to say any book will make a kitchen expert out of any reader, but I would say the information is solid and practical. I read "Kitchens That Work" by Martin Edic and Richard Edic and think it's a good book as well.
A Wonderful Book.......2002-04-03
I just received this book and after briefly skimming through the pages, I know I am in for a real treat. Mr. Thomas has a flare for writing like no one else. The introduction immediatelly sets the tone of a very user-friendly book that you will refer to again and again. I loved how Mr. Thomas made you feel like you were standing right along side him as he takes you step for step in the planning of your kitchen. He has highlighted the important details that a homewoner will need to remember. The easy-to-read text is wonderful as is the numerouse floor plans and illustrations throughtou the entire book.. The colored pictures are gorgeous.
Anyone thinking about remodeling or designing a kitchen needs to own this book. They will never be disappointed.
Book Description
Do you know the right way to soak beans? The meaning of bain-marie? The real measure of a jigger? Kitchen Companion is the home cook's guide to the mysteries of the kitchen. Part troubleshooter, part culinary encyclopedia, and always a fascinating read, it's packed with useful definitions, step-by-step instructions, and hundreds of helpful illustrations, charts, and topics.
Customer Reviews:
No Kitchen Should be Without This Book.......2006-11-13
I find myself referring to this book frequently. I'm considered a gourmet chef by friends and family but I find I can always learn something new from looking things up in The Kitchen Companion. A kitchen library isn't complete without this book.
What your Mother Never Told You.......2002-01-21
I've used this book for everything from translating terms in european cookbooks to substituting ingredients in a pinch. This book answers those questions and more. It is set up to be a resource and an entertaining read with details and history. On more than one occasion I have looked up a simple "how to" and also found out WHY I needed to do that "how to". I don't often pick up a cookbook to read, this is a book to curl up with and to cook with.
NOT A DUST COLLECTOR.......2001-10-19
This is not only for new cooks,but indispensable for experienced culinary masters as well! I bought this book full price at a book store and it was worth the 25.00-grab one at this price! It isn't just another boring index of the basics, but give information on how to store food, how long ingredients can be frozen for, how to clean items, equipment guidlines, etc etc. I watch TV Cooking shows, subsribe to several cooking magazines and consider myself pretty knowledgeful in the kitchen but still reach for this book a couple times a week. Easy to find what you are looking for w/alphabetical index set up. I wouldn't have expected anything less from williams Sonoma. Great book-my bible.
My favorite cooking info book........2001-04-26
Real useable info that all cooks need to know, not recipes but useable knowledge in easy to find order. A must for beginners! A good companion for another great fun book " Secrets to a Successful Greenhouse and Business".
Must Have.......2000-12-11
I bought this book as a gift, and had to order another. I just couldn't put it down. It has a nice cover with tabs to keep your place and wipes clean easy. Ordered from A to Z is everything to do with cooking including tips and some history. Label terms, food, herbs, pans, preserving, and kitchen appliances - it is really amazing. Everybody on my Christmas list is getting one this year.
Average customer rating:
|
The America's Test Kitchen: The Companion Cookbooks to the 2002-05 Seasons of the America's Test Kitchen Television Show
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover
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Cooking at Home With America's Test Kitchen
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The America's Test Kitchen Cookbook
ASIN: 0936184884 |
Customer Reviews:
Cooking Resources From Your Own Garden.......2000-07-26
Fascinated by the beauty of real flowers used in cake decorating, I decided to buy this book. And I'm glad I did! It is filled with a wealth of information of which flowers can be used for decorating and flavor as well as proper collection techniques and preparation methods. Recipes are also included. The color pictures are quite helpful and will give additional ideas to readers. Highly recommended for anyone looking for something exotic!
Never realized how many edible flowers there were out there........1999-04-21
I am new to working with herbs and have been to a Tea Room several times where edible flowers are frequently used on the dishes. This book is very informative as to the various edible flowers you can plant in your garden and has some great recipes.
Customer Reviews:
Delightful and fun for anyone!!.......2006-04-09
I love learning about herbal/natural medicines to incorporate in my day to day life. I forgot that the kitchen is composed of herbs aswell until I read this book. A simple positive spell and herbs stirred in the positive direction can increase your life's pleasures aswell as create a delightful meal. The meals are good. The recipies are fun. Well written. I enjoyed it.
Delicious, Diversified and a Welcome Addition to the Kitchen.......2005-05-10
With all due respect to the previous reviewer I have to wonder why one would buy a cookbook if they did not WANT a cookbook (isn't that being unfair to the author?). Did he even try some of the recipes? As an avid reader I'm aware that Ms. Telesco wrote the original Kitchen Witch's Cookbook 10 years ago and this book celebrates that landmark - it seems very fitting that she would do so since it was her original work that started the recipe trend. As was the first tome, this book is FANTASTIC.
The KWC is a title that you can use everyday at home to whip up meal time magick that's tasty and meaningful! I love it and cannot wait to make more recipes (I also plan to use it for planning special items for festivals and gatherings).
Yes there are some other cookbooks on the market but Telesco is trusted for her culinary expertise and her knowledge of folk traditions. Since we all have to eat anyway, I see no reason not to make it a sacred act filled with foods whose energies support my daily goals. That's exactly what this book offers - a way to feed body, mind, and soul from one very inventive platter.
By far my favorite chapter is Barbeque - you can tell this is a subject near and dear to the author's heart. The sauces and marinades made my mouth water just reading them. The magickal instructions and methods are simple to follow, allowing you to really focus on your intentions and the overall quality of the food. Oh, and vegetarians, take heart - Telesco has tried to include a healthy portion of recipes for your pagan pantry to enjoy as well.
The amazing variety of recipes will please both novice cooks and experienced ones alike. I strongly suggest it as a great gift for birthdays and the holiday season!
Wiccan Culinary Cuisine.......2005-04-16
Just what the neo-Pagan community needs, another culinary cookbook. While Trish does an excellent job with her writing talents, surely the subject matter couldn't be more benign? Is this yet another new age fare brought out to merely take up space on B&N bookshelves? You know with all the Pagan food recipes in the various occult books, you'd presume that when Joe and Mary Sixpack thumb thru a Pagan book, they'd figure we do little more than relax, visualize and eat!
This now begs the question as to WHY there are no Ceremonial Magic culinary cookbooks out in print? Why there are no Vodu culinary cookbooks or Shamanistic culinary cookbooks? These practitioners eat too don't they? Or is this truly a superfluous subject that only Wiccans seem to have in common?
My take is that food is a very individualistic thing. Putting together a culinary guide that covers all the recipes I'll ever want is tempting however due to personal tastes as well as spontaneous hankerings for a certain "something" makes that a bit of a dream. For instance I have your typical Pillsbury & Betty Crocker cookbooks that I've picked up from yard sales over the years plus several other books dealing with Oriental cuisines and Hispanic foods as these two latter cuisines are my favorite.
Given the cheeky names of her subjects such as "Casseroles Coven-Craft", "Barbecues and Blessed Be's" and my personal favorite "Prayerful Poultry" (I've never seen any poultry pray), Trish tries to be serious by inserting folklore, legend and customs about how the various ingredients were used or prepared or outright shunned in various cultures.
Some of the recipes actually do look tasty but again the tongue-in-cheek names are almost hystericaly "Make It Count Beans" reminded me of the oncoming flatulence episodes of if you're gonna pass wind, make it count even though she was speaking in terms of "bean counters". LOL
All in all, it's a cute book at best but not one I'd take all that seriously to aid your magical practices. Though this IS a "kitchen witch's" guide still I don't know of too many Wiccan practitioners who'll be waiting until the right Moon phase before preparing Solar Goose or Self Control Cabbage.
The book does offer an index and bibliography and at the listed price I thought it a bit too much even with the interspersed folklore that I found interesting. I give this book a solid two out of five stars merely for it's whimsical attitude of Wicca and culinary creations.
Books:
- Cooked: From the Streets to the Stove, from Cocaine to Foie Gras
- Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens
- Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens
- Cooking with the Bible: Biblical Food, Feasts, and Lore
- Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks
- Dishes from the Wild Horse Desert: Norteño Cooking of South Texas
- Distinction: A Social Critique of the Judgement of Taste
- EatingWell Serves Two: 150 Healthy in a Hurry Suppers
- El Charro Café Cookbook: Flavors of Tucson from America's Oldest Family-Operated Mexican Restaurant
- Essentials of Classic Italian Cooking
Books Index
Books Home
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- Brown Bear, Brown Bear, What Do You See
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- Circus of the Damned
- At the Forest's Edge: Memoir of a Physician-Naturalist
- The Last Generation: Work and Life in the Textile Mills of Lowell, Massachusetts, 1910-1960
- The Very Quick Job Search: Get a Better Job in Half the Time
- Historic Preservation for a Living City: Historic Charleston Foundation, 1947-1997
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