Customer Reviews:
Good.......2007-04-14
The book has a good presentation but is almost impossible to find the ingredients to do the dishes
Nobu West.......2007-04-10
We all knew that Nobu Matsuhisa is a great cook, but the way he combined the west cooking with the east and his influences from Peru is just grandious.
I would consider the best book I bought in years. Simple to follow, extremely well documented and the pictures are just marvelous.
For an amateur like me, an excellent purchase to explore further the pleasures of life.
Several New Things I've Got to Try.......2007-04-07
I don't really read cookbooks. I don't believe all the great words on the back cover and flyleaf about how wonderful this cook is. Instead I start by scanning the table of contents. And in this book, the top item on the second column is Nobu-Style Paella. Hold On! This is a Japanese cookbook. Paella is a traditional Spanish dish, and one of my favorites. So I had to look. Now I've go to try it.
One problem with esoteric cookbooks is that they often have esoteric ingredients that you can't get in my little town. The Paella recipie calls for Dashi, a soup base made from konbu and bonito flakes. A quick scan on the computer and behold, Amazon, in their Gourmet Foods section sells both of these. So I'll be trying this one day soon.
Then I find Ice Cream Tempura - two good things that have to be better together. And this book has a section on coctails. I have my own recipies for things like Martini's, Cosmopolitians, etc. But I'm always open to suggestions. How about a Lychee Martini?
All in all, several new things to try and what more could you ask of a cookbook.
Book Description
The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.
Featuring a wide variety of recipes for:
Planning and preparing a sushi meal
Sushi rolls
Nigiri-sushi
Molded sushi
Hand-Rolled sushi
Vegetarian sushi
Chirashi-sushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes
Customer Reviews:
Beautiful book, with great directions!.......2007-10-10
This is a beautiful book--artsy enough to be a coffee table book, but it's full of outstanding directions on making your own sushi (everything from ingredients--what they are, where to get them, and how to use--to making the sushi and how to present it in a traditional style). It's so pretty that it's very motivating and inspiring. I gave this to my parents as a gift, and they loved it! This is the only book you need to learn to make sushi!
Totally impractical........2007-08-11
Wow stunning photos but what a lousy cookbook. If you like looking at pictures of sushi, this book is for you. If you like actually eating or making sushi, then this huge book is totally impractical in the kitchen.
Lovely pictures.......2007-05-30
The explanations are pretty good, but what sets this book apart is the pictures: large, beautiful and varied. After reading reviews for this book and for the rather unlikely Sushi for Dummies, I elected to purchase both, this one for illustrations and admittedly decent content and the other book because, after all, "dummy" pretty well describes me.
Very Unhappy With This Book It has None Of The Main Roll Recipes.......2007-05-30
Today I received this book it has none of the main sushi roll recipes (spicy tuna roll, normal california roll, hawaiian roll, tiger roll, dynamite roll, pizza roll, crunchy shrimp rolls, etc. etc. etc.) mainly vegitarian rolls, and sashimi.
It does have nice pictures too bad it doesn't have good recipes. I am very disappointed with this book and am returning it.
Super easy!.......2007-05-12
This book has great full color pictures throughout. The directions have photos with each step. The directions are simple and super easy to understand. We made great sushi the first time!!!
Product Description
People travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba s Oyster House in Savannah, but now you can stay home and let chef and owner Earl Bubba Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul s kitchen.
Learn how to make the finger-lickin , Dixieland favorites like Low Country Boil, Lip-Smackin -Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurant s menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba s family, recipes like Raised Biscuits, Kathy s Dig Deep Salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba s grannies, aunts, and friends.
Desserts are Bubba s favorite, and there s no shortage. Try Aunt Glennis s version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There s also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula s gift to her baby brother. Plus, along with the recipes, you ll get family stories and photographs that bring Bubba and Paula s Georgia childhood to life.
Like his restaurant, Bubba s recipes are casual perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table and doesn t end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you ll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.
EARL BUBBA HIERS is the chef and co-owner of Uncle Bubba s Oyster House in Savannah, Georgia. Before joining his sister, Paula Deen, in the restaurant business, he operated a highly successful landscaping and grounds-keeping company in his hometown, Albany, Georgia. In 1999, Bubba got his start when he moved to Savannah to help Paula and her sons, Jamie and Bobby, renovate a historic downtown building as a new home for their popular restaurant, The Lady & Sons. Bubba lives with his family in Savannah.
POLLY POWERS STRAMM is a native of Savannah, Georgia. Her articles have appeared in magazines and regional newspapers and her weekly column, Polly s People, runs in the Morning News. She lives with her family in Savannah.
Customer Reviews:
Bubba's The Best!.......2007-06-13
I've been to Uncle Bubba's Restaurant in Savannah several times...I dare say our family likes to food better there then The Lady and Son's! I see a Food Network show in his future. If they were smart they would make a show with Bubba and Paula's husband Michael, because those two together are a hoot! The cookbook is great with lots of wonderful seafood recipe and side dishes...try the cornbread muffins they are out of this world.
Amazon.com
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
Book Description
Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.
Customer Reviews:
newbiefishlover.......2007-08-10
a little outdated but still gives great advice and good recipes. all you ever wanted to know about cod but were afraid to ask.
Fish: the complete guide to buying and cooking.......2007-01-09
This book was ordered as a gift. The recipient, my daughter, called me and said she went through the book and has marked off all the recipes that she wants to try. Her best friend is jealous and wants one too!
Chef's Choice.......2006-08-28
This is the best book I have found for preparing and cooking all types of fish. This book is particularly useful as a gift for someone who wants to serve fish to others, but cannot or will not eat it themselves due to allergies, illness etc. If the directions are simply followed, it will turn out great and you don't need to sample the dish before serving (unless, like me, you just can't help yourself!).
Everything but Tilapia.......2006-07-20
I would have given this book five stars - all the recipes I have tried are fantastic, but the summary dismissal of tilapia disappointed me. Well chosen tilapia is delicious.
Good basic book.......2006-03-10
This book covers a broad range of types fo fish as well as cooking styles. It is easy to understand and makes a very good gift for someone who likes to cook but not sure what to do with fish.
Book Description
A great day at the beach calls for great food especially delicious, quick dishes that leave time for fun in the sun. Barbara Scott-Goodman serves up more than 75 recipes for sensational meals for those spending a weekend at the coast or for whom the seaside is home. Recipes for appetizers, soups, sandwiches, main courses, salads, desserts, and cocktails feature farmstand fruits and vegetables, fresh fish and shellfish, and meats for the grill that celebrate summer's bounty. Steamed Mussels in Tomato-Fennel Broth and Chicken & Soba Noodle Salad with Spicy Asian Peanut Sauce make for delightful post-beach fare. Fire up the barbecue for Grilled Swordfish with Mango Salsa and voil ! instant backyard beach party. For dessert, Strawberry-Rhubarb Pie or Brownie Sundaes with Raspberry Sauce are guaranteed to please. With photos that capture the beauty of both the coast and the cuisine, The Beach House Cookbook offers all the right ingredients for fabulous dining with an ocean view.
Customer Reviews:
Great Summer Cookbook.......2007-07-24
Wonderful recipes. The lemon cake is the best. Probably not the best cookbook for those allergic to shellfish.
Take this to the farmers' market!.......2005-09-30
We bought a copy of this for our beach house hosts and liked it so much I had to get one for home, too. As another (more negative) reviewer noted, none of the recipes is earth-shatteringly new, but rather natural combinations of ingredients that you might not come up with on your own and want to try. In this way, the book reminds me of Cucina Fresca or Cucina Rustica, which are similar in sort of simply preparing good, fresh food. The author has a nice, casual writing style. Beautiful pictures, nicely laid out. I use this book a lot along with Italian Vegetarian (Jack Bishop) when I have some produce or a seasonal veg and am wondering how best to use it. Highly recommended.
Recipes which are quickly and easily prepared.......2005-09-07
There are numerous theme cookbooks on the market, so what makes Barbara Scott-Goodman's The Beach House Cookbook a winner? For one thing, it uses the theme of seaside freshness to create feasts based on seafood and fresh vegetables. So readers should have an affection for fresh seafood in order to appreciate The Beach House Cookbook. From an Oyster and Vegetable Bisque to Grilled Swordfish with Mango Salsa, emphasis is on recipes which are quickly and easily prepared, lending to beach picnics and vacation cooking.
Already well splattered. I keep it next to the salt........2005-07-01
This is a great cookbook! Made the lobster and roasted veg salad last night and got raves.
The best thing about it is just looking through the table of contents or leafing to a random page on your way out to shop - it sparks a better idea than you might have had for what to cook that night. Also, every recipe has a least one special "spark" idea or component that lifts the dish to a place that makes the meal special and memorable.
Seafood - who could ask for more?.......2005-07-01
The table of contents started me drooling (look in the See-Inside-the-Book above). The book makes good use of readily available seafood plus fresh fruits (for fruit cobbler or a sundae). Sure, the recipes may be found in a variety of cookbooks, but this pulls together the ones you want while at the ocean.
A few recipes use ingredients that I wouldn't have on hand (capers, chickpea flour), but most are straight forward. The color photographs really whet your appetite.
This was favorably reviewed by the Baltimore Sun saying it "captures the evocative moods of summer."
Average customer rating:
- Some of Nobu's signature dishes in a top quality book
- Model of the excellent coffee table cookbook.
- very satisfied with this provider
- EXCEPTIONAL COOKBOOK
- An absolute Gourmet cookbook!
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Nobu: The Cookbook
Nobuyuki Matsuhisa , and
Robert DeNiro
Manufacturer: Kodansha International
ProductGroup: Book
Binding: Hardcover
 General
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| Cooking by Ingredient
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General
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ASIN: 4770025335 |
Amazon.com
Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.
There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson, Amazon.co.uk
Book Description
With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his
exciting, cutting-edge Japanese cuisine.
Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking.
While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his
world-famous Seafood Ceviche, Nobu Style.
In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the
selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll.
Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation.
Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.
Customer Reviews:
Some of Nobu's signature dishes in a top quality book.......2006-03-03
Kodansha's corporate big wigs are Nobu fans so when he chose them to publish his first cook book, they decided to match the quality of the book to the quality of Nobu's ingredients. They used an eight colour separation process (absurdly expensive) for all the fish pictures, and try as you might you can't really see the dots that compose the image, at least not without a magnifying glass.
Nobu's aim is to proudly lay himself open to his public. He doesn't fear revealing his secrets because he's confident enough to know his style and character are unique to him. He wants to inspire amateur chefs.
Here are three of the simpler dishes that anyone could make.
1) Sea urchin in a shiitake mushroom cap, wrapped in steamed spinach, served on an egg sauce with a spoonful of salmon roe
2) Asparagus topped with salmon roe
3) Steamed monkfish liver with caviar
As the saying goes, the media is the message and the pictures actually help the amateur chef no end. With the superb pictures that accompany the recipes, you can execute these dishes almost from the name of the recipe alone. Without the pictures, you can't.
One caveat. Nobu is a name dropper. I've no doubt that Robert De Niro, Martha Stewart, Ken takakura, and Linda Evans really are his friends but he mentions famous names too often for my taste. On the other hand when I went to Nobu Tokyo during Nobu week, he was there and toured the dining room. He stopped by our table and signed a copy of his book for me. So he's not too proud to smile and have chat with us rabble; he really likes his customers.
Vincent Poirier, Tokyo
Model of the excellent coffee table cookbook........2005-10-30
'nobu THE cookbook' by Nobuyuki Matsuhisa is Nobu's first cookbook and as he has a new title on the bookstands now, I thought it was high time I got around to reviewing it.
For starters, I must say I rank photographic flash way down on my list of criteria for a good cookbook. I have very little use for cookbooks used to grace a coffee table, since I have no coffee table. So, If impressive looking cookbooks from famous chefs is your cup of tea, then this is an excellent book. Otherwise, it doesn't do a lot for me.
For starters, while the book deals almost exclusively with fish cookery and raw fish dishes, the introductory material on techniques, especially knife techniques is pretty thin. The story on sushi prep is that it takes years to learn everything you need to know about good knife techniques, and we are given but a half a page without even some pictures of the types of knives used in the three techniques described.
I will say that most of the recipes are relatively simple, as long as you have the right skills, but the ingredients for a lot of the dishes are somewhere between difficult and impossible to find. The poster boy for this state of affairs is abalone. Throughout my whole life, I have never seen fresh abalone available on the east coast fishmonger's counter. Now, I suspect this Pacific shellfish is endangered almost to the point of extinction. But, as Bob Kinkaid so eloquently says in his cookbook, high end restaurants can get things which are simply beyond the reach of the average shopper.
If this were a book on classic Japanese cookery, I would have a higher opinion of it, but it is a song to the virtues of Nobu Matsuhisa. It is a very pretty song, well graced with paeons from business partner Robert DeNiro, best bud, Martha Stewart, and about twenty testimonial blurbs from the culinary greats.
If your thing is good books on and about celebrity chefs, buy this book. But, if your interest is Japanese cooking in general, start with Shizuo Tsuji's 'Japanese Cooking, A Simple Art'.
very satisfied with this provider.......2005-10-11
The book was in perfect shape, and it arrived promptly. This was a very good transaction, thank you
EXCEPTIONAL COOKBOOK.......2005-03-29
The recipes in this cook book are truly exceptional. The photography is beautiful and they aid in designing the finished dishes so they look beautiful as well as apetizing. I had a dinner for my relatives and used about 5 recipes from this cook book in one night. You know you have a good cookbook when all the guests talk about is the food! The only caveat would be for folks who don't have access to a good asian grocery store to find the ingredients or those who don't have the patience to do detailed prep work. For the gourmet cook who loves to please thier guests with the best dining experience--this cookbook will rock your world.
An absolute Gourmet cookbook!.......2004-08-02
This is one of my favorite cookbooks - an absolute gourmet experience that will appeal to everyone who loves Nobu's cooking. For those who also loves cruises: the book features some of his recipes found on board Crystal Serenity where the Sushi Bar features menu selections prepared by a Nobu-trained chef, and the Asian restaurant, Silk Road, features a six-course menu with dishes selected by Nobu as well. Fabulous photographs make cooking really easy and enjoyable.
-EV/Cruising Cuisine-
Book Description
“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times
“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain News
Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.
Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
–Los Angeles Times Book Review
“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
–The Wall Street Journal
“Kurlansky packs his breezy book with terrific anecdotes.”
–Entertainment Weekly
“Magnificent . . . a towering accomplishment.”
–Associated Press
Customer Reviews:
Who knew?.......2007-09-27
First off, I am a chef...so my five-star rating might be taken with a grain of sea salt. Also, I am a chef from New York City...who still opens a couple of hundred oysters a week.
I learned bunches from Mark's book. I was able to justify a long held stance about storing oysters in the face of superstition from my twenty-something rock-star staff.
I owned a restaurant in Telluride, Colorado back in the 70's. We dug around in the basement and found menus from the 1890's that featured fresh New York City oysters.....long before refrigeration. The book reveals how this worked, and consequently saved me a few hundred dollars every week. Five stars indeed1
Meanwhile, Mark gives an in-depth sociological, geographic and gastronomical account of how the oyster affected life in New York and America. In many ways the oyster is the canary in the coal mine of our inland waterways. If the oyster is happy with the water....you are probably OK with the water. No oyster.....don't even think about jumping in. Oysters kept New York City harbor water clean for millenia....until overwhelmed by chemical pollution.
Just this morning I picked up Mother Jones, and read an article about the largest oil spill in American history: in Newtown Creek between Queens and Brooklyn. Having read Mark's book....I already knew the history of Newtown Creek...once the source of millions of oysters and the support of an entire social structure.
Oysters had started a comeback there in 1997. Ooops. Back to the drawing board.
Buy the book. Learn something.
An Entertaining and Fun Voyage of Discovery!.......2007-09-23
Who would have thought it possible that anyone could produce a great book on the humble oyster? Intrigued by the cover, I picked up Mark Kurlansky's "The Big Oyster" and embarked on an entertaining and fun voyage of discovery!
I learned that mankind is obsessed with the oyster and has been consuming them for thousands of years. Americans are among the world's biggest producers and consumers of oysters, which played a huge role in the growth of New York city and the young republic.
I found "The Big Oyster" so well written and enthralling that I read it cover to cover, and then went out and bought every book written by Mark Kurlansky. As a voracious consumer of books, it was a wise decision!
I highly recommend this excellent book to anyone searching for a great read!
How can anyone not love this book?.......2007-07-24
I'm not sure what kind of person would buy this book. It's not 100% history, not 100% science, not 100% recipe, it's a little of everything. After reading this book, I'd say this book is for someone who's not afraid to try something different, some who likes oysters and a little history to go with their oysters. So what is this book about?
1) It's a little bit oysters. The science: such as scientific names, reproduction, anatomy, etc. Just a little, not too much to bore the casual reader, but not enough to interest the casual scientist. I tried to find more about oysters online but there's not a lot of info, I suppose I should go read a book on it.
2) It's a lot about the early to mid-1800's history of New York City. As I like history, I really liked this part.
3) It's a little about oyster recipes. Sprinkled throughout this book are recipes, many from old books and from famous cooks and restaurants. That's a gem. It must have take some effort to collect the recipes and whether you like them or not they are interesting, at least for their historical aspect.
4) It's a little about the history of the oyster trade. This is a very good part of the book as I don't think you could find much written on it anywhere else.
5) New York society in the old days. Talked about the who's who and where they would eat. Interesting reading.
6) New York slums and the inhabitants, also interesting reading.
So to summarize, this book is about oysters, the eating of oysters, the oyster trade and New York city. You can't pidgeonhole this book because it's not history, not gastronomy, but a little of everything. It's quite well written and very easy to read. I enjoyed reading it, a break from my regular diet of thrillers. In fact, I enjoyed it so much that I'm going to get Cod and Salt, two other books by this author that got mixed reviews. But I think the author deserves my custom after this book.
As usual - easy read.......2007-06-27
Another book by MK. Nice and easy read and somewhat entertaining. Plenty of historical references but true historians could have plenty od reservations about it as well. Overall C to B-.
Quick and Interesting Read.......2007-06-09
I bought this book halfway as a joke for some oyster-loving friends, but it turned out the be a great page turner -- finished it in about 3 sittings. It's a great light read with some excellent information about oysters and a surprisingly fascinating history of NYC.
Book Description
The Perfect Wedding Cake is an inspirational guide for the bride and groom on how to choose a wedding cake that reflects the style of their wedding. It covers everything they need to know, including how to select a cake design and baker, when to cut and serve the cake, and how to choose delicious flavor combinations and a cake to complement the season. For those who want to bake their cake at home, the book includes basic but delicious cake and frosting recipes created by a leading pastry chef that can be executed in a home kitchen.
Thirty-five full-color photographs of gorgeous wedding cakes showcase a wide variety of inspirational styles and types-from traditional tiered cakes to contemporary alternatives such as jewel-like single-serving cakes-created by some of the most respected chefs working today, including Sylvia Weinstock, FranÁois Payard, Gail Watson, and Ron Ben-Israel. An extensive resource guide of the top wedding cake bakers in the United States completes the book.
Customer Reviews:
Good.......2007-06-27
I ejoyed the contents of the Perfect Wedding Cake. The pictured illustrations were excellent. I was happy with my purchase
Good Book!!!.......2006-11-11
If you want a different wedding cake.. this book its a good option for you!! .. have a lot of pictures and tips for a great cake. Im happy with my book.. and of course with my cake too. :-)
The Perfect Wedding Cake.......2006-06-16
As an experienced cake decorator looking for new ideas, I was not impressed with this book. The examples were a bit staid. I would not even recommend it for new bakers since there are no explicit guidelines for making the decorations, constructing the cakes, etc. I would recommend The Well Decorated Cake by Toba Garrett. The instructions are simple and easy to follow even for the novice. And the recipes are wonderful. I have tested almost every one and had great results the first time.
Not impressed.......2003-07-02
Sadly, I was extremely underwhelmed by this book. It is just a collection of some above-average cake decorating. There are no instructions on how to make the sugar paste flowers or decorations. A better book would be Margaret Braun's Cakewalk. This book, however, is great for beginners or clueless brides. For us pastry folks, I recommend you pass on it.
Coffee Table Book.......2003-06-15
Nice coffee table book for wedding planners and cake decorators.
Amazon.com
Fish, often bottom-billed in many barbecue and grilling cookbooks with a few token recipes, succeeds spectacularly as the star of the show in Fish & Shellfish, Grilled & Smoked. Authors Karen Adler and Judith M. Fertig--Kansas City foodies and members of an all-women barbecue team called the 'Que Queens--argue that fresh fish and shellfish are a healthier option to other traditional barbecue meats due to their low-fat, low-calorie qualities. There's also wonderful variety, as demonstrated by the 300 recipes--presented in a clean, eye-pleasing layout--that pack this book. Standouts, and there are many, include Cape Cod Blackfish ("mild-flavored yet firm and meaty"); Grilled Baby Squid, brushed with olive oil, garlic, and paprika; and North Woods Smoked Walleye, marinated in wheat beer and served over mixed greens. "Fish Tales," sidebars of fish facts and history that pop up throughout, are a nice touch. There's also a funny story about the authors' reluctance to include a smoked-eel recipe. ("First of all, you have to buy a live eel. That means 30 minutes with a live eel squirming in a plastic bag next to the driver.") In addition, for folks who have a hard time getting fresh fish locally, there's a handy list of fish purveyors. This is a terrific cookbook that would fit nicely on any griller's bookshelf. --Andy Boynton
Book Description
With the increasing availability of delicious seafood year-round, fresh fish and shellfish are a regular part of nutritious menus. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything you need to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.
Customer Reviews:
Just What I Needed.......2006-08-07
I had many questions about smoking, shellfish in particular, and this book answered those questions. It is an easy to read book, that I would recommend for anyone interested in grilling and smoking fish!
Excellent book!.......2005-08-05
Many grilling and smoking books give seafood only passing attention; not this book. Recipes are excellent, and while they are much more adventurous than what is typically found in grilling and smoking books, they are still user friendly in both taste and ingredients. This is one book I'll keep on my "most used" shelf for some time to come.
Enhanced with a wealth of cooking tips.......2003-09-15
The collaborative effort of Karen Adler and Judith Fertig, Fish & Shellfish Grilled & Smoked is a superbly organized and presented compendium of three hundred fish and shellfish recipes that are nothing short of mouth-watering and appetite satisfying! From Stir-Grilled Fish Tacos; Swordfish Steaks with Pineapple Salsa; Grilled Caribbean Prawns on Tropical Fruit Planks; and Pecan-Planked Catfish; to Smoked Scallops with Citrus Vinaigrette; Amaretto-Basted Walleye; Vietnamese-Style Grilled Tilapia; and Grilled Haddock Hoagies with Cob-Smoked Cheddar and Fresh Tomatoes, Fish & Shellfish Grilled & Smoked recipes span the simply to the exotic. Enhanced with a wealth of cooking tips and an impressive section of dips and sauces, Fish & Shellfish Grilled & Smoked is a perfect and welcome addition to any seafood lover's personal cookbook collection.
From my review in "The National Barbecue News".......2002-06-04
Most of us fall into one of two categories when it comes to seafood: One group understands the great flavors that comes from grilling or smoking it and the other breads it and fries it. I fall squarely into that second group. It's even come to the point where I just avoid the seafood counter at my local market all together after the damage I've done to some really beautiful slabs of fish. After all, there is a difference between between messing up a $1.99 per pound rack of spare ribs and a $12.99 per pound tuna steak.
But then came along "Fish & Shellfish Grilled & Smoked", an excellent book by Karen Adler and Judith M. Fertig. These authors may sound familiar; between them they've penned 14 cook books, one of which - "Easy Grilling & Simple Smoking with the Barbeque Queens" - they wrote together. Adler owns Pig Out Publications, the world's only book publisher/distributor devoted solely to barbecue. Fertig writes a weekly food column for The Kansas City Star. Thus, their credentials are well-earned and in "Fish & Shellfish Grilled & Smoked" they've done their best work to date.
The book's stripped-down format is a clever move. It's logically arranged into three parts: Grilling Fish and Shellfish, Smoking Fish and Shellfish and Every Thing Else You Need (yes, that is indeed the name of Part III). Parts I and II are divided into two chapters each - one for fish and one for shellfish. Following a 14-page introduction on grilling fish and shellfish, there are over 90 recipes for fish and 30 for shellfish in Part I (the fish and shellfish recipes are conveniently separated into their own chapters). Part II follows the same plan as it applies to smoking with about 25 recipes on fish and 19 for shellfish.
The recipes are presented in an easy-to-read style. Nearly all are contained within a single page and include a complete list of ingredients in one column and numbered step-by-step instructions in an adjacent column. A descriptive introduction is included under the title of each dish and suggestions for substitution ingredients is offered at the end. They've even gone the extra step of alphabetizing the order of recipes by type of fish.
With all this said, if this book could just help me to keep from having most of my grilled catfish filets left clinging stubbornly to the grill grate it would be well worth its price. The authors respond to the challenge with guidance on what type of fire is best for each cut and type of fish to help prevent this problem. Now that we've cleared that hurdle, let's try something more challenging!
The recipes allow for a growing confidence like mine. "Salsa Catfish" is the familiar grilled fish with your favorite salsa added. "Mahimahi with Kiwi Sauce" goes a step further by involving a fresh fruit puree. These are getting so easy now that even "Provencal Grilled Tuna with Sauce Remoulade" sounds doable! Now brimming with this new knowledge, it's time to move to the grilled shellfish chapter. A few recipes for lobster look interesting and then comes a surprise - "Grilled Baby Octopus". I didn't even know octopus was a shellfish, let alone that you could grill it. Nonetheless, Adler and Fertig make this task look easy, even supplying a reference on how to clean octopus.
The chapters on smoking offer up selections like "Apple Cider Smoked Trout with Horseradish Cream" and "Smoky Shrimp Quesadillas". This is looking easier all the time. Maybe it's about time I made a return visit to that seafood counter.
The first chapter of Part III offers a wide variety of rubs, marinades, sauces and the like. Some of these recipes are familiar, but there are plenty of new ideas for tastes that perform their best with seafood. The authors finish strong with a chapter on sides that don't necessarily involve seafood as ingredients but rather serve as great complements to seafood dishes.
So now I am ready to tackle whatever the fishmonger has to offer - grouper, sea bass, tilapia, halibut, monkfish or salmon. I know I can handle any or all with this book on my shelf. But now I have another problem: what do I do with this 50-pound bag of cornmeal fish breading that I have in my cupboard?
What A Thorough Work On Grilling a Fish/Shellfish!.......2002-05-04
These two ladies can BBQ! They have demonstrated that in contests, and here they demonstrate that in a marvelous, complete (nearly 400 pages) compendium on grilling/smoking seafood!
It's all here, recipes, helps, side dishes, marinades and sauces, how to purchase, sources, etc. Also included are neat, useful sidebard discussions, e.g. 10 Tips and Techniques for Great Planked Fish and Shellfish, Every Time."
One can see that these authors know what they're writing about, and they provide excellent substituions, instructions, serving ideas, and so on.
I'm looking forward this grilling season to dig into such as: Lemon-Lime Monkfish, Grilled Lobster-Papya Guesadillas with Pineapple Cream, Grilled Sea Scallops with Pancetta and Bail Aioli, Beer-Brined Smoked Swordfish, and what is fast becoming a favorite: Grilled Lobster Parfait with Brandied Tomato Cream.
What healthier food is there than seafood? Here, creatively, refershingly offered in over 300 Foolproof ideas for your enjoyment. This is a keeper!
Customer Reviews:
Best Cookbook I own.......2005-09-18
I received this as a gift years ago when I was learning to cook. The recipes are not too difficult, and most are simply excellent. The author is also very good at giving you fairly accurate preparation times, so you have a good idea of what you are in for. The only caveat: this book is NOT for someone on a low-cholesterol diet. The recipes are full of butter and cream, which is probably why they are so good. Perhaps my only critique is that you may want to reduce salt on some of the recipes. But that is a minor quibble. This is a fabulous book that runs the gamut from salads to soups, roasts to an excellent carrot cake and amazing chocolate rum cake.
Please bring it back!.......1998-03-01
It's an excellent creative cookbook. I do not own one, but would love to. My sister in law has made some wonderful dishes from this book.
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