Tea-Time at the Masters: A Collection of Recipes

Tea-Time at the Masters: A Collection of Recipes
Average customer rating:

Most used cookbook!

The Most Used Cookbook in my Library

My favorite cookbook

Great, simple recipes!

Tea-Time at the Masters: A Collection of Recipes
Inc. Junior League of Augusta
Manufacturer: Favorite Recipes Press (FRP)
ProductGroup: Book
Binding: Plastic Comb

General | Cooking, Food & Wine | Subjects | Books
Reference | Cooking, Food & Wine | Subjects | Books
General | Golf | Sports | Subjects | Books
Similar Items:

Second Round, Tea-Time at the Masters

Party Receipts from the Charleston Junior League: Hors D'Oeuvres, Savories, Sweets

ASIN: 0918544386
Release Date: 1997-07-09

Product Description

Tea-Time at the Masters?? is an absolute must for the serious collector of cookbooks???as well as the avid golfer. Featuring time-tested recipes, including those submitted by PGA golfers, their wives, and resort chefs. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies.

Customer Reviews:

Most used cookbook!.......2005-10-03

I have worn the cover off of the first one and had to buy another one with a hard cover as this cookbook gets more use than any other. The recipes are loved by everyone and easy to follow. Can't wait for round 3!!

The Most Used Cookbook in my Library.......2004-12-05

My first edition was given to me as a gift from a former employer in 1986. I considered this woman to be an accomplished cook, and she told me I would find this book invaluable. She was right. When I want to make something special, impressive and totally dependable, this is where I turn. Everything I have ever made from a recipe in Tea Time at the Masters has received rave reviews.

My favorite cookbook.......1999-01-14

I have owned this cookbook since 1980 and I have yet to find another cookbook that compares! Whether you are having a social gathering or a family meal you will not be disappointed in the recipes. I own Round 2 and it does not compare to the original. I just ordered a new one after all of these years. The lasagne and carrot cake recipes are worth the price of the book. It's a must for every Augusta host or hostess, especially during the Masters. Enjoy!

Great, simple recipes!.......1998-12-31

My mom has been using this book for years and the goodness in this book still amazes me to this day. I no longer live in Augusta but when the time comes to visit home I can always look forward the the foods that are represented here in this historical publishing. Great "yummy" chocolate cake!!!!The icing is even better!!! Jody Logan /Peachtree City,Ga.

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Average customer rating:

Learn to Make Stocks
Good compilation of recipies, but poor quality of each recipe..
Best Soup Cookbook Ever
A fantastic book, but not for beginners
great book

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
James Peterson
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Soups & Stews | Meals | Cooking, Food & Wine | Subjects | Books

General | Health, Mind & Body | Subjects | Books

All Amazon Upgrade | Amazon Upgrade | Stores | Books

Cooking, Food & Wine | Amazon Upgrade | Stores | Books

Health, Mind & Body | Amazon Upgrade | Stores | Books
Similar Items:

Sauces: Classical and Contemporary Sauce Making
Book of Soups: More than 100 Recipes for Perfect Soups
Fish & Shellfish: The Definitive Cook's Companion
Essentials of Cooking
Daily Soup Cookbook

ASIN: 0471391360

Amazon.com

Everyone loves soup, the world's most versatile dish. James Peterson's Splendid Soups, first published in 1993 and now updated, celebrates that fact with stunning comprehensiveness. Offering almost 300 tantalizing recipes ranging from the most pristine consommés to the heartiest peasant stews, the book also provides extensive technical information, tips, and serving suggestions that make it a true soup tutorial. The book's "ultimate goal," says Peterson, "is to give the reader the tools with which to invent," an aim he realizes with clarity, warmth, and precision. It's hard to imagine a cook who wouldn't embrace this authoritative yet companionable work.

The recipe range is vast. In 10 chapters that cover all the soup bases, including yogurt, bread, and fruit mixtures, Peterson offers an encyclopedic dish array. Among the entries new to this edition are Roast Garlic and Acorn Squash Soup, Thai-Style Hot and Sour Blue Crab Soup, and Dried Fruit Soup, a traditional Swedish specialty. Especially noteworthy is Peterson's introductory section on ethnic soups; a section offering strategies for reducing a soup's fat content (don't let meat broths boil, which homogenizes fat and liquid); and advice on what to drink with soup. With 40 color photos taken by the author, an equipment guide, and a useful chart for soup improvisation, the book is better than ever and a must-have for any kitchen library. --Arthur Boehm

Book Description

Praise for the fully revised and updated Splendid Soups

"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" -SARA MOULTON Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America

"We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!"-the moosewood collective Authors of the Moosewood Restaurant Cookbooks

Customer Reviews:

Learn to Make Stocks.......2006-08-18

The most useful thing about this book is that it teaches you how to make a good stock. I can't tell you how much it has made a difference in my cooking. I do like the recipes in the book, but more often his techniques are being applied to other recipes vastly improved by my new ability to make a good stock. Once you get into the habit of making stock, you will be horrified at the thought of throwing away bones! Use them to make stock now, or freeze them and make stock later. The recipes are loose, but if you read the opening chapters you will not need absolute precision because you will know what you are doing!

Good compilation of recipies, but poor quality of each recipe.........2006-03-11

First of all I have to say that I am spanish and I am not writing in my mother tongue. So I have to apologise in advance for my poor English skills.

When I read a review I like to know who write it in order to guess what he expected to find in the book and what sort of judgment he is going to give us.

I am an Spanish Food Engineer. I am not a professional chef but, I dare say, I am an advanced amateur cook.
I read the cookbooks form cover to cover at least twice. I underlain it and even it compare the recipies with other books.
I dont want a compilation of recipies that I left in my shelves for checking a recipe from time to time.

What I expected to find in this book was:

1-A classification of soups.
2-A correct description of the techniques for cooking the soups.
3-A collection of really splendid soups. I dont mind how many recipies the book has, but I mind the quality of each recipe.
I want a perfect recipe for each soup. Whether I like or not the soup, once I have cooked it, it depends on my personal taste.

So with this in mind, here is my review.

1-The book is organized by ingredientes (meat soups, fish soups, vegetable soups..). It makes easier to find a recipe if you have some ingredientes in the refrigerator and you wants to know what to do with them. But it should be arranged by technique as the book "Professional Chef" (CIA) does (consommes, hearty broths, cream soups, puree soups and bisques).You cant remember all the recipies but you can remember the techniques. This is the most didactic way of organize the book if you want to read it from cover to cover.

2-The general description of the techniques are omitted. The author goes straight to the description of the preparation of each recipe. What it is good if you want a compilation of recipies, but it isnt very useful if you really want to learn how to cook soups at your will.
By the other hand, the description of the preparation of the recipies are detailed and correct. Neither it is "over-detailed" nor ambiguous.

3-At first sight, the number of recipies seems to be huge. But once you have read some chapters you will realise that some recipies are almost the same. Organizing the book by ingredients its easy to repeat recipes because you only need to change an ingredient.For example, "Miso Soup" and "Miso soup with egg plant", the first one appears in the chapter of broths and the second one appears in the chapter of vegetables. But both are the same .Another example "Puree of Artichoke", "Puree of Asparagus", "Puree of Cauliflower"...etc.
The number of recipies has been falsely increased

4-I cant say the recipies doesnt works, but I cant say the recipies are excellent.In some cases I am sure the recipe is wrong. As I said I am spanish, and I cant assure that Gazpacho doesnt contain neither chicken broth nor lime. I understand the author wants to transform/interpret some exotic/ethnic soups. But the changes should not become the dish into another thing. Another example is the Bisque. He uses vegetable puree to thick the soup. By definition a Bisque is a soup that only contains crustaceans and the vegetables are only use for give a subtle taste and it should not distort the crustacean taste.
I wouldnt say that from the 400 soups all of them are "splendid". On the contrary, only few ones are good (but not excellent). He should be more concentrated on the quality rather than in the quantity.

5-There are few photographs (8 pages). The "soups" showed by these photos has got so many solids and so few liquid that you would need a fork and a knife for eating it. So it isnt soups, because you dont use a spoon for eating it.

6-The style of writing is a bit arrogant. I agree with other review. He uses a lot the word "I". I think he is too worry about demostrating that he has cooked each soup, because he repeat many times "Each time I cook it..." "I like to eat it.." "I cant image a summer without it.." and so on.
I dont think he has cooked all the recipies, or at least, I dont think he cook the soups with frequency he try to show.
The book contains 400 recipies, really do you think that he eats so often all them during the 365 days of the year?.
On the other hand, he is too precise with very tiny details (add the parsley just 1 minute before serving, for example) but he is too loose with other matters.
Does he pretend to be exquisite? an epicurean?

7-This book has got some good points. The chapter of ethnic soups is excellent. He describes some ethnic and exotic ingredients and also incorporate soups from Thailand, Vietnam, Korea, Japan, China, India Morocco, Mexico etc...
After reading the book you will be able to prepare a soup freely just watching what you have got in the refrigerator.

All in all, I doesnt believe its a masterpiece as other reviewers does. The recipies arent totaly perfect and if you are purist the book will disappoint you.
But if you arent a purist, if you doesnt look for the perfect soup, and if you only want to find a recipe and cook it from time to time, this is your book.

Best Soup Cookbook Ever.......2006-02-18

Every recipe was easy to follow and came with set-by-step instructions. All of my favorite soups are from the Splendid Soup cookbook. Everytime I make a soup from this cookbook (which is once a week) I get a thumbs up from my family, especially from the hard to please little ones!!!

A fantastic book, but not for beginners.......2002-10-12

I am a self-described soup addict. I make soups at least once a week year round, even when the weather in my hometown is well above 100 degrees! This book is an excellent book, great for someone who has spent a lot of time making soups and is willing to put the time and effort into getting the ingredients, and doing the chopping and cooking that is required. It has nearly every soup imaginable in it and is great for coming up with great ideas for your own new recipes. However, the reason I can't give it 5 stars is that, as others have mentioned before, it does not go into intimate detail in the instructions, it includes some hard-to-find or largely unfamiliar ingredients, and some of the recipes are difficult. If you are a beginner, you should probably stay away from this book. If you are soup obsessed like me, this book is well worth buying and will become an invaluable source of information for you.

great book.......2001-12-01

great book. i tend to use it as a base for creating soups (e.g., a turkey soup that was based on 3 different veggy soup recipes). i've bought a copy for a buddy and for my brother-in-law and they both love the book (for some reason, men in my family do the cooking!!)

Average customer rating:

May be an intermediate level
A great deal of Practical Advice
The best book to learn Neural Networks
best for beginnner
helpful

Practical Neural Network Recipes in C++
Masters
Manufacturer: Morgan Kaufmann
ProductGroup: Book
Binding: Paperback

General | Certification Central | Computers & Internet | Subjects | Books

General | Computers & Internet | Subjects | Books

General | Software | Computers & Internet | Subjects | Books

All Amazon Upgrade | Amazon Upgrade | Stores | Books

Computers & Internet | Amazon Upgrade | Stores | Books

Professional & Technical | Amazon Upgrade | Stores | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books

Computers & Internet | Qualifying Textbooks - Fall 2007 | Stores | Books

Professional | Qualifying Textbooks - Fall 2007 | Stores | Books
Similar Items:

Object-Oriented Neural Networks in C++
Neural Networks: A Comprehensive Foundation (2nd Edition)
Neural Networks for Pattern Recognition
Neural Networks in Finance: Gaining Predictive Edge in the Market (Academic Press Advanced Finance Series)
Neural Smithing: Supervised Learning in Feedforward Artificial Neural Networks

ASIN: 0124790402

Book Description

This text serves as a cookbook for neural network solutions to practical problems using C++. It will enable those with moderate programming experience to select a neural network model appropriate to solving a particular problem, and to produce a working program implementing that network. The book provides guidance along the entire problem-solving path, including designing the training set, preprocessing variables, training and validating the network, and evaluating its performance. Though the book is not intended as a general course in neural networks, no background in neural works is assumed and all models are presented from the ground up.
The principle focus of the book is the three layer feedforward network, for more than a decade as the workhorse of professional arsenals. Other network models with strong performance records are also included.
Bound in the book is an IBM diskette that includes the source code for all programs in the book. Much of this code can be easily adapted to C compilers. In addition, the operation of all programs is thoroughly discussed both in the text and in the comments within the code to facilitate translation to other languages.

Customer Reviews:

May be an intermediate level.......2007-08-24

This book isn't for a beginner. There're many good beginner's book for NN (or general AI), but this book delves into a bit more detail, and requires careful reading and understanding to appreciate the book.

I have given negative review for this book in the past. What I want at that time was a quick reading and code. This book is not like that. You have to have some basic knowledge in AI (at least read any introductory book once) to understand it.

I highly recommend this book for any one just got bored with introductory books on AI.

A great deal of Practical Advice.......2007-06-13

I bought my first copy of this book over two years ago. I wore it out, and I just ordered a new copy to replace it. The book is just what it says: practical, step-by-step instructions on designing and training neural nets. The author gives excellent descriptions of neural nets in plain English. He explains what they can do, what the different structures are, how to construct training sets, avoid local minima, interpret weights and evaluate performance.

An earlier reviewer claims that the code is incomplete. I am puzzled by this assertion because I had little difficulty getting it to compile and have achieved some very promising results.

I highly recommend it!

The best book to learn Neural Networks.......2006-06-09

As an undergraduate Math and Computing student, when I took up a high-level course in Neural Networks as an open elective, the only book my instructor recommended was Neural Networks by Simon Haykin. I got that book, and was soon put off by the mathematical rigour it had.
It was sometime later that I came across Practical Neural Network Recipes in C++ by Masters'. This, by all standards, is an exceptionally well written book.
It has the complete code for a neural network application, including Conjugate Gradient based back-propagation, Simulated Annealing and Genetic Algorithm powered optimisation, and much more. The code, although not very object-oriented, is clear and easy to follow. Undergraduates with a limited knowledge of mathematics will most certainly appreciate the way Masters' deals with the underlying concepts behind neural networks training and use. He simplifies the mathematical equations, and the code listings serve to see the math in action. The more mathematically mature can look into the excellent references provided in the text.
When much later in the course I went on to study Recurrent Networks (RNNs, which Masters' doesn't cover in his book), I found myself going back to Masters' when I had to implement algorithms for RNN training. This is one book that will teach you to convert complex mathematical equations into working code. Its a skill that is of much importance to most computational science students. This book is a must have for all neural networks students and practitioners alike.

best for beginnner.......2005-08-09

I found it is best for beginner with best suited examples. It teaches as if teacher is with you and the way examples seleted is the best. After completion of this book you feel as if expert in subjet with true fundamental knowledge in ANN programming. Best book to start with ANN Programming

helpful.......2005-07-16

I bought this book ages ago without any knowledge of neural nets and used the book and accompanying neutral.exe executable to conduct a research study. I am not a C/C++ programmer so I cannot speak to the clarity or quality of the code but I did carefully read the text of the book and I found it very helpful in understanding neural nets and applying them. (Readers might complement this book with a good, practical social sciences text on applying regression... for example, Masters and the AI community seemed to have a poor grasp of the phenomenon of "shrinkage" in noisy environments.)

I read a review here claiming that some of Master's source is not on the disc. I cannot refute that he had trouble but I successfully compiled Master's code on my Linux machine yesterday. [I had to comment out the conio inclusions, replace getch() (and getch ()) with getchar(), and remove the calls to kbhit()... maybe this is the source of that person's problems.] The resulting executable linked and seemed to run correctly.

Home for the Holidays: Delicious Recipes from Master Chefs That You Can Make Right at Home with CD (Audio) (Great Taste)

Average customer rating:

Home for the Holidays: Delicious Recipes from Master Chefs That You Can Make Right at Home with CD (Audio) (Great Taste)

Manufacturer: Milor Entertainment Group
ProductGroup: Book
Binding: Spiral-bound

Christmas & Hanukkah | Special Occasions | Cooking, Food & Wine | Subjects | Books

American Recipe Collection: Northeast (The Master Chefs Institute)

Average customer rating:

American Recipe Collection: Northeast (The Master Chefs Institute)
Sandy Lesberg
Manufacturer: Frederick Fell Pub
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
ASIN: 0936320257

Mr. Boston Platinum Edition: 1,500 Recipes, Tools, and Techniques for the Master Mixologist

Average customer rating:

Here's something you wouldn't know from the description
Great bar guide in a quality package

Mr. Boston Platinum Edition: 1,500 Recipes, Tools, and Techniques for the Master Mixologist
Mr. Boston , and Steven McDonald
Manufacturer: Wiley
ProductGroup: Book
Binding: Spiral-bound

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

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

General | Cooking, Food & Wine | Subjects | Books
Similar Items:

Mr. Boston: Official Bartender's and Party Guide
The Bartender's Black Book, Eighth Edition: 2,800 New and Classic Recipes
Complete World Bartender Guide: The Standard Reference to More than 2,400 Drinks
The Joy of Mixology: The Consummate Guide to the Bartender's Craft
The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes

ASIN: 0471973025

Book Description

America's FavoriteDrink Mixing GuideGoes Platinum

Mr. Boston raises the bar with this distinctive platinum edition of America'sbest-selling drink mixing bible. This expanded guide offers up:

1,500 drink recipes
Trade tips from mixology masters
Tools, techniques, and garnishes
Distilled spirits, beers, and wines
And much more

Customer Reviews:

Here's something you wouldn't know from the description.......2007-04-30

World-famous cocktailian Robert Hess was a "behind the scene" contributor to this book. He wrote the "Classic Cocktails" section. Other contributors include Jeffery Lindenmuth, David Wondrich, Audrey Saunders, Julie Reiner, Gary Regan, Dale DeGroff, and William Grimes.

Update your library now with this substantially improved new edition.

Great bar guide in a quality package.......2007-02-21

I was originally looking for a "regular" Mr. Boston book to arm myself with drink recipes for the occasional entertaining my wife and I do at our home. The book had been recommended to me by several friends as being the best bar guide available so I came to Amazon to begin my search. It was here I discovered Mr. Boston Platinum Edition. I ordered the book, it arrived quickly and I'm very impressed.
The book contains a lot more information than just drink recipes. It is an intersesting read and I was surprised to see a history of the origin of a lot of popular drinks. I love a good Manhattan and now I know the city, the "inventor" and the bar where this drink was developed. I also know the difference in the ingredients, what makes whiskey bourbon, rye, etc.
Many of the drinks in Mr. Boston have variations and they are listed with the reasons for the differences. I even know why a drink should be either shaken or stirred.
What I really like besides all the recipes is the section on essential home bar equipment. I have already looked at the web sites suggested in the book and started to order the equipment I need to outfit our new home bar.
The recipes have been contributed by many professional "mixologists" and it is evident that they take pride in their profession.
The book itself is very nice looking and well constructed. The ringed binder is sturdy and the book lay flat so I can read it while my hands are full of bottles and strainers.
This is the perfect book for me, being a beginner, and I highly recommend it for the home bar owner or for professional bartenter who is interested in the right way or a new way to mix a drink and arming himself with many interesting facts to relate to his customers.

Master Class at Johnson & Wales: Recipes from the Public Television Series (PBS Cooking) (PBS Cooking) (PBS Cooking)

Average customer rating:

Master Class at Johnson & Wales: Recipes from the Public Television Series (PBS Cooking) (PBS Cooking) (PBS Cooking)
Bristol Publishing Enterprises
Manufacturer: Bristol Publishing Enterprises
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Gourmet | Special Occasions | Cooking, Food & Wine | Subjects | Books
Similar Items:

Baking with Julia: Sift, Knead, Flute, Flour, And Savor...
Jacques Pepin Fast Food My Way
The New Best Recipe: All-New Edition with 1,000 Recipes
Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations

ASIN: 0970597320
Release Date: 2002-10-01

Product Description

Johnson & Wales University attracts students from all over the globe who come for a chance to train in their world-renowned culinary program. Now, here's a collection of recipes from their Master Class series running on public television. You'll find dishes representing a variety of international cusinies.

Girardet: Recipes from a Master of French Cuisine

Average customer rating:

Great exemplars of haute cuisine recipes. Highly recommended
Perfection. No question about it.

Girardet: Recipes from a Master of French Cuisine
Fredy Giradet
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Pierre Gagnaire: Reflections on Culinary Artistry
Lumiere
Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Susur: A Culinary Life, Books 1-2

ASIN: 1580084117

Amazon.com

Swiss chef Frédy Girardet retired from a superlative culinary career in 1996. He earned three Michelin stars at his restaurant in Crissier, Switzerland, and received numerous prizes throughout his career, including the Gault-Millau Cle d'Or and the Grand Prix International de l'Art de la Cuisine. In Girardet, he presents some of the most sophisticated and breathtaking dishes prepared in the last 15 years of his career. His first book, La cuisine spontanee, was published in 1982 and is still selling in Europe.

In dishes such as the Lightly Jellied Chicken Bouillon with Truffled Foie Gras and Mousseline of Peas, six ingredients come together in a handful of steps to produce a silky-textured, three-layer dish of shimmering light and concentrated flavor. Cream of Broccoli Soup with Wild Mushrooms is as simple as can be, but has never looked or tasted so magnificent. This is serious food. And while many of the dishes involve myriad ingredients and steps, you can easily reduce them to the main element and a sauce, and still be left with something spectacular. Step-by-step instructions demystify dishes such as Duck Terrine with Pistachios, Confit Duckling with Spices and Lime, and Crisp Sweetbreads with Port and Ginger. Elegant desserts include Wild Strawberry and Champagne Mousseline, and Poached Pears with Orange Syrup, Plum Fritters, and Hazelnut Ice Cream. Girardet may not be cooking for us anymore, but he's left excellent instructions. --Leora Y. Bloom

Book Description

During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Devoted followers will rejoice, while a new generation of cooks will be introduced to the passionate sensibilities of a culinary genius.

Customer Reviews:

Great exemplars of haute cuisine recipes. Highly recommended.......2004-12-10

`girardet, Recipes From a Master of French Cuisine' written by retired Swiss master Fredy Girardet is this renowned chef's second book, being published eight years after he retired from professional cooking and more than twenty years after his first publication, `Spontaneous Cooking'. In a totally uncharacteristic show of unity, Girardet is lauded as the foremost master of French cooking by both Paul Bocuse and Joel Robuchon.

In evaluating this book, I felt the weight of having given Charlie Trotter's latest book on fine dining recipes a poor rating, in spite of the obvious quality of the recipes in this `Workin' volume. Ultimately, Girardet's book validated my rating of Trotter's effort in showing how fine dining recipes should be written, thereby earning my high praise.

For starters, Trotter's recipes are touted as being improvisations, while Girardet's recipes have probably been prepared for years in exactly the same way at his restaurant. Among other things, that means they have been thoroughly tested by years of practice by dozens of line chefs. Girardet also has a distinct way of writing recipes, which is great for both restaurant practice and for entertaining. All of his procedures are divided into at least three sections, Preparation, Cooking, and Presentation. Preparation is everything that can be done hours or even days in advance, with intermediate results stored in the fridge. Unlike virtually every other cookbook I have seen, Girardet specifies exactly how to best store these intermediate preparations, citing which need to be covered and refrigerated if they are not used immediately. This simple addition literally doubles the value of the recipes for entertaining. Although Girardet does not tout this aspect of his recipe writing, he actually embodies the very good practice demonstrated in Wolfgang Puck's new book of laying out all the techniques needed for each recipe within that recipe. For example, everywhere it is needed, the recipe repeats the technique for skinning tomatoes by cutting a cross in the bottom and blanching.

Like most cookbooks for major restaurants, this one includes a large section on pantry preparations. This selection is as larger than Trotter's offering and, to my eyes, much better in that veggies are not chopped, but simply `cut large' and simmered for no more than three hours rather than Trotter's six. In only one stock recipe is the mirepoix diced, suggesting a ¼ inch dice. At the same time, Girardet is not overly fussy. I have seen more detailed recipes for exactly the same product from the CIA, Judy Rodgers, and Thomas Keller. Of all chapters I have seen on pantry preparations, I think Keller's work in `Bouchon' is the best, but Girardet comes close. He especially offers recipes for three different gelees; close relatives to stocks where veal shins and feet are added to extract their gelatin.

The organization of recipes is very conventional, which is quite reassuring. One is not disoriented as you encounter all the familiar subjects of Cold Appetizers; Hot Appetizers; Fish; Shellfish; Poultry, Rabbit, and Feathered Game; Meat and Furred Game; Variety Meats; Cold Desserts; and Hot Desserts. The first thing you may notice is that there are no meze, tapas, sandwiches, or other species of finger food evident in this list. This is FINE DINING! There are also no easily recognizable classic Bistro salads here. Most of the appetizers are soups or small dishes of fine shellfish.

One of the most difficult aspects of these recipes is that many use a principle ingredient that may be difficult to find in the average supermarket. There are many recipes involving rabbit, venison, boar, langoustines, scallops in the shell, cockles, crayfish, frogs legs, skate, and sweetmeats. And, there are no suggestions for substitutions. The scallops in the shell are not simply a conceit or a decoration. The leftovers after excising the scallop from the shell are used to create a broth, in much the same way as lobster shells are used to create a stock for bisques and other seafoody stuff.

And yet, there were still lots of recipes which not only impressed me with their quality, but which I actually looked forward to making in my own kitchen. A recipe for tuna fish tournedos with Ratatouille and green peppercorn vinaigrette may sound daunting, but the instructions are so straightforward and the result looks so delicious that I am certain I will try this little gem very soon. While all the photographs are expertly done, and there is a full-page photograph for practically every dish, I did detect a few where the photographed dish did not exactly match the description in the recipe. I rarely weigh this against a book, as I generally pay little attention to fancy plating or to using the pics to pick a dish to make, but you may feel differently, so I'm compelled to mention this.

The author claims he will avoid technical cooking terms as much as possible, but I sense he put this objective out at the beginning of the book and quickly forgot it. I forgive him on this, because I would be annoyed to see words such as Aiguillettes, Gelee, Veloute, Chartreuse, Chaud-Froid, Galantine, Terrine and Frivolity replaced with any circumlocutions. And that is just from the names of the recipes in the hot appetizers.

I have seen English translations of books by both Bocuse and Robuchon and this volume joins them as evidence that the leading Europeans really know how to do cookbooks. The binding is of a very high quality, the book lays flat where you open it, and an integrated ribbon bookmark is added for good measure.

This book may only appeal to professionals and foodies, but it is a very, very good embassy to this interest indeed. Highly recommended.

Perfection. No question about it........2002-10-01

This is without question one of the best cookbooks ever. I can't get my mind around how it is absolutely "just right". The food is lavish and beautifully presented, yet, it has this simplicity about it that brings it back from pomposity. There is a touch, a feel, that is as good as I've ever witnessed. A certain maturity that exudes extreme confidence.

Stylistically, the closest thing to this in my collection is the new edition of Larousse Gastronomique. Yet that book is full of recipes that are sloppily either over-the-top or ho-hum. Imagine that kind of cuisine taken to its absolute apex.

The descriptions are utterly clear, and detailed, and in a very helpful format of preperation, finishing touches, and presentation. This takes you through the mise en place carefully and then shows you what you need to do when ready to fire the plate and put it together. A quantum leap, IMO, in recipe presentation.

The photos are breathtaking. If you are intimidated by the recipes, you can always make yourself happy just viewing this as a picture book. But if you force yourself through these recipes a few times, you will lose the intimidation and wonder why you weren't cooking this way all along? Go ahead dive in the deep end...even a sloppy, crude rendition of these recipes will be worth every ounce of unnecessary stress.

I think Girardet has created a new watermark in cookbooks and look forward to seeing attempts to top this.

PS Serious sleuthing has revealed what "Nion" is (for the Nion Tart). Nion is the compressed nutmeat left over from creating nut oil. Girardet calls for grating walnut or hazelnut nion for his tart. It will take significantly more sleuthing to get one's hands on some nion, however!!!

Of course, no gourmet cookbook would be complete without calling for a tablespoon or two of pure unobtainium.

Ming's Master Recipes (based on the Public Television series SIMPLY MING)
Average customer rating:
Ming's Master Recipes (based on the Public Television series SIMPLY MING)

Manufacturer: Simply Ming
ProductGroup: Book
Binding: Paperback
Similar Items:

Blue Ginger: East Meets West Cooking with Ming Tsai

Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations

Simply Ming - The Complete Collection (Discs 1-3)

Test Kitchen Favorites: The 2007 Companion Cookbook to the Hit TV Show (America's Test Kitchen)

ASIN: 0976100401

Product Description

From the SIMPLY MING set to your kitchen: Over 80 dishes using 20 new Master Recipes, all from season two of Ming Tsai's public television show SIMPLY MING. Here, Ming brings back the popular Master Recipe system, presenting a new round of intensely flavored rubs, sauces and doughs that provide a foundation for a variety of delicious and unique dishes that come together in 30 minutes or less. Now, it is easy to make great tasting and great looking meals any night of the week! Featuring simple yet sophisticated items that include Cranberry Teriyaki Chicken on Garlic Bok Choy, Lychee Mango Lobster Salad, and Ginger-Vanilla Creme Brulee, your favorite dishes will get a boost from the East-West flavors for which Ming is known. To spark creativity and your appetite, each master features full-color photographs of the food, fun candid photos from the set, and helpful beverage recommendations. Also included are the delectable and inspiring recipes from the talented guest chefs that joined Ming in the studio, including Ming's own parents! MING'S MASTER RECIPES continues to make cooking at home with family and friends an easy, approachable, and fun activity while giving you a collection of mouth-watering recipes that capture the very best of East-West flavors.

A World of Flavours: Recipes from the Voyages of a Master Chef

Average customer rating:

A World of Flavours: Recipes from the Voyages of a Master Chef
Willi Elsener
Manufacturer: Trafalgar Square
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

International | Regional & International | Cooking, Food & Wine | Subjects | Books
ASIN: 1857937554

Books:

Books Index

Books Home

Recommended Books