Average customer rating:
- Foster's Market From Home
- Mouthwatering scones, heart-to-heart talks
- recreating college favorites
- Just as good as Fosters!
- Very Good Collection of Comfort Restaurant Food
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The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night
Sara Foster , and
Sarah Belk King
Manufacturer: Random House
ProductGroup: Book
Binding: Hardcover
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ASIN: 0375505466
Release Date: 2002-04-30 |
Amazon.com
Since 1990, Sara Foster has been delighting the patrons of her two North Carolina gourmet takeout food stores with refined yet unpretentious fare that reflects her Southern upbringing and years as a professional cook on the East Coast. The Foster's Market Cookbook, penned with food writer Sarah Belk King, collects dozens of Foster's most popular recipes, beloved for their use of high-quality seasonal ingredients and rich, imaginative flavor combinations. As with Ina Garten's Barefoot Contessa Cookbook and myriad tomes by Martha Stewart (for whom Foster worked in the 1980s), Foster's debut provides both advanced and fledgling home cooks with impeccably tasteful dinner-party menu ideas and creative weekday meals.
Starting the book as you might your morning, Foster offers tantalizing breakfast possibilities such as Sticky Orange-Coconut Pinwheels and traditional-with-a-twist brunch dishes such as Mushroom-Risotto Hash with Fried Eggs and Grilled Ham. Next come more than 15 soul-warming soups, stews, and chilies (Corn and Roasted Red Pepper Chowder is just one of many must-make entries); sandwiches and snacks; salads and sides; entrées; and desserts. Main-dish highlights include Chicken Breasts Stuffed with Prosciutto and Sun-Dried Tomatoes (they're so good and so easy to make!), Grilled Eggplant Parmesan with Fresh Mozzarella and Zesty Tomato Sauce, and Pan-Seared Sea Scallops with Tom Thumb Tomatoes and Foster's Pesto (a perfect quick spring meal). The desserts are divine, including chic confections such as Four-Layer Blueberry Gingerbread Cake with Mocha Cream, a collaboration with Durham pastry chef Kathy Edwards, as well as old-fashioned treats like strawberry shortcake and pecan pie (nicely jazzed with bourbon). Throughout, sidebars and tips on techniques give cooks additional opportunity to learn from Foster's fine food sensibility. For connoisseurs of simple yet sophisticated cuisine, The Foster's Market Cookbook truly titillates. --Rebecca Robinson
Book Description
For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics.
The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty.
Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting.
Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-ahead tips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings.
Customer Reviews:
Foster's Market From Home.......2007-09-23
Great cookbook! Every recipe I have tried has turned out perfectly and has afforded me rave reviews from my friends and family. Some of my favorites from this great resource: Old Fashioned Chicken Salad and Chocolate Chip Cookies!
This is a MUST HAVE for your cookbook library!
Mouthwatering scones, heart-to-heart talks.......2007-06-08
I am not an objective reviewer of this cookbook, because sitting in Fosters Market nibbling scones and sipping coffee kept me sane for 5 years of graduate school at Duke. My closest friendships were cemented there. There are other treasures in the region - Bill Smith's Crooks Corner in Chapel Hill was another favorite (you can find their shrimp and grits recipe on-line, and find more recipes in Seasoned in the South: Recipes from Crook's Corner and from Home). I bought Sara Foster's book for the scone recipe, and sent the book to friends. Reading the book reminds me that good food shared with good friends can bring great happiness. Thank you, Sara!
recreating college favorites.......2007-06-03
I lived right down the street from Foster's Market in Chapel Hill during college and just gave this cookbook to each of my roommates for graduation presents because we all love it so much! I eat there at least 4 times a week and now that we are all moving away we can attempt to re-create some of our favorites. The pictures in the book make your mouth water and look just like what the food in the market looks like. Some of the recipes seem a little difficult with lots of ingredients but trust me- they are worth it! Once you've mastered this one I would try her 'Fresh Every Day' cook book or 'Barefoot Contessa'.
Just as good as Fosters!.......2006-05-01
As a student at Duke University, my friends and I went to Fosters for brunch EVERY Sunday. The breakfast specials - pancakes, omlets, and the "special" - were always, without fail, incredible. If we made it there later in the day, the soups, breads, and salads were always a hit.
My best friend bought me this cookbook for graduation, and it was by far the best gift I received. Being able to actually make all the food we always ate at Fosters brought back all the memories of my college days. The strawberry-rhubarb crisp, hummus, blondies, and scones are among my favorie recipies to make. The pictures speak more than a thousand words and entice even the novice cooks to try out her recipies. Among my collection of cookbooks, this one is certainly the favorite.
If you are ever in Durham or Chapel Hill area, I encourage you to check out Fosters Market - truly worth the trip.
Very Good Collection of Comfort Restaurant Food.......2005-04-30
`The Foster's Market Cookbook' by Sara Foster, with Sarah Belk King, I bought in my `buy everything I saw on the Food Network' phase, especially after I saw Sarah Foster demonstrate her killer sticky bun recipe on the Food Network's `In Martha's Kitchen' show. This was also in my sticky bun-baking period, before I gave it up as too much work and went back to straight breads.
One of the main reasons the book sat unopened on my shelves for so long was the fact that the `killer sticky bun' recipe was simply not that killer. Do not believe anyone when they say they have an easy sticky bun recipe, because it probably means the end result will fall below expectations. Around the same time, I did a sticky bun recipe from funny baker Wayne Harley Brachman, and that one didn't come up to snuff anyway. Leave it to Julia Child to come through for me. I did the sticky bun recipe in `Baking with Julia' and it was a LOT of work, but it in fact surpassed anything you can get from the mall.
But getting back to Sarah Foster's book, I have come back to it because I harbored s suspicion that there was some really good stuff in the book, and I was not disappointed.
Part of my attraction is that I am a sucker for any cookbook that covers sandwiches. While I think Foster's sandwich recipes are not as interesting or as complete as those in Nancy Silverton's whole book devoted to the subject, they are a great resource if you happen to have no other source of ideas for sandwiches.
Otherwise, the book covers everything you would expect, and it is especially strong on topics where you would expect expertise such as muffins, biscuits, scones, soups, salads, and egg dishes. On one of my favorite criteria for evaluating cookbooks, the recipe for a classic French omelet, Foster comes through like a champ. The only omelet tip she does not follow is to let the eggs come to room temperature before cracking and beating them, but then, this is probably quite impractical for a restaurant kitchen.
She is also quite good on another of my favorite criteria, the making of stocks. Her recipes are very good for non-foodies and people who care not for haute cuisine, as they do not take very long to produce a very acceptable chicken, vegetable, or beef stock. My only reservations may be that some of her suggestions may lead to waste perfectly good poached chicken on the one hand and include less than edible vegetable cuttings into stocks. There is a reason some people are hyperfussy about stock making. These are but two of the reasons.
I fully endorse Ms. Foster's recipes for muffins, biscuits, and scones. They are as good or better than recipes I have seen in books by professional bakers and books specializing in these subjects.
The hardest aspect of whether it is worth buying this book is how if will complement your current cookbook collection. If you are a cookbook collector, the question is moot. Nothing will stop you from getting this notable title. On the other hand, if all you have is `The Joy of Cooking', this would be a welcome supplement, as like fellow Martha Stewart alumnae, Ina Garten's early cookbooks, all the recipes come from a commercial kitchen which depends on their products for good business and the products are relatively easy to make.
This also means that the selection of recipes is very good fare for church bazaars and bake sales. While Foster is downsizing her recipes to household serving numbers, I am sure that her soups would work well at two to four to eight times her recipe size. Just be a little careful on multiplying some of the spicier ingredients.
I find all the recipes extremely well written. They are full of important details for amateur chefs and unlike some books, everything is printed in good old fashioned black and white with a little highlight shading here and there for sidebars. And, several dishes are presented in living color photographs, and little real estate is taken up by cutsie pics of Foster's Market staff and customers. My only argument with the layout of the book is the chapter title pages where the names of the recipes are written in a kind of multicolored hodgepodge, similar to the maddening typography in Jamie Oliver's otherwise excellent cookbooks.
Fostering this kind of material is what made Martha Stewart so respectable in what she did on her shows. Of this genre of cookbook, this is a very good sample. I would recommend it to anyone who is looking for recipes from this `feel good market' venue. I think, for example, that it is more value for the money than Ina Garten's first cookbook.
Amazon.com
The first Whole Foods Market, selling only minimally processed natural and organic products, opened in 1980. In response to all the customers who ever asked, "How do I cook this?", chef Steve Petusevsky and the Whole Foods Market team members present The Whole Foods Market Cookbook, an enormous collection of healthy recipes, filled with comprehensive explanations and descriptions.
Many of the recipes are longtime customer favorites. The "Big and Small Salads" chapter includes Sonoma Chicken Salad, a bestseller made with sweet red grapes, crunchy pecans, and a creamy, sweet-and-sour poppy seed dressing. Thirty-five soups and chilis include a heartwarming Roasted Corn Poblano Chowder and a rich, fragrant Sweet Potato Chili. There are a multitude of vegetarian and vegan recipes in every chapter, all clearly marked, and even if that's not what you're looking for they'll have you thinking differently about healthy eating. Try the vegan Lentil and Mushroom Tagine, a traditional Moroccan stew, or the vegetarian Spicy Roasted Eggplant with Sesame Honey, delicious as a side dish or sandwich topping, or as a main course served with noodles or rice.
If you've ever looked for more ways to use tofu (try the Kung Pao), seitan, millet, quinoa, or mung bean sprouts, or if you'd rather make meals heavy on flavor and nutrition and light on fat and artificial additives, The Whole Foods Market Cookbook offers 350 delicious, well-tested solutions. --Leora Y. Bloom
Book Description
Who else but Whole Foods Market could create a cookbook so fresh, so appealing, so full of valuable information, and so perfect for the way we are all cooking and eating today? Bursting with winning recipes, healthful cooking advice, cheerful guidance through the new language of natural foods, wine and cheese information, and a comprehensive glossary, this is a “thank goodness it’s here” kind of cookbook.
The world’s largest natural and organic supermarket has created 350 contemporary recipes that are destined to become new classics. Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.
But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice.
The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:
How do I cook quinoa?
What are the different kinds of tofu, and how do I know which to buy?
How should I stock a great natural foods pantry?
What are good alternatives to wheat pasta?
What does “organic” mean?
A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.
Customer Reviews:
Big hat, no cattle.......2007-09-03
I must agree with the other reviewers who desperately tried to like this cookbook. The recipe titles sound delicious, Whole Foods sells beautiful ingredients, but put the two together and it's neither beautiful nor delicious. There are errors in ingredients, measurements, cooking times and, most importantly, judgement. Some of these dishes should have gone straight to the trash. Maybe now that Whole Foods has purchased Wild Oats, they'll incorporate some of the recipes from Wild Oats' website into a revised edition of this book. It needs them.
Great Recipes.......2007-07-26
Just love the book. A friend of mine showed it to me and I just had to have it. Great for me since my children are vegetarians.
Good Cookbook!.......2007-05-30
I checked this book out from the library and after making a number of recipes I have decided to buy it. The information the book gives about individual ingredients is very helpful, and I like the Whole Foods attitude toward food. So far I have not discovered mistakes, as other reviewers have noted (which is not to say they aren't there), and have found the recipes easy to follow.
Great wholesome food.......2007-01-09
We have tried several recipes so far and have enjoyed them all. Be warned though - most of the recipes are pretty labor intensive. If you have the time the results are worth the effort. Nice change of pace from the typical mainstream cookbook.
Yikes! Errors Galore!.......2006-10-13
This is an amazing cookbook but for the 100 or so needed corrections that Whole Foods has listed on its website. I could read this book for hours, it really has some delicious and creative healthful recipes. Unfortunately, I've learned not to go beyond READING it, as I've wasted grocery cash and time finding out that the proof (reading) was not in the "putting" for Whole Foods editorial staff! Wait till the much-needed revised edition comes out!
Amazon.com
The trend towards cooking and eating according to the seasons has been steadily gaining momentum, and it's no wonder. A fresh, deep red, perfectly ripe tomato in the middle of August seems a different species altogether than those insipid, crunchy, watery specimens we see in the supermarket in January. In The Farmer's Market Cookbook, Richard Ruben goes one better. A chef and food consultant in New York City, Ruben conducts "Green Market" classes at Peter Kump's Cooking School. He's shopped at farmers' markets all over the world and has put together a beautiful collection of simple, clear, easy-to-follow recipes that take full advantage of the kinds of specialty produce available all across the country.
Divided into sections for spring, summer, and autumn, this little volume is peppered with poetic notes and introductions by Ruben, who is obviously inspired by the produce he finds. Fava beans must have "a full allotment developed within." Lavender transports him "to languid, sun-drenched days." Choosing wild mushrooms, his "mind was now conveyed to a moist, shadowy forest." He's even included a number of food-inspired haikus for good measure!
But even if you don't appreciate his poetry, Ruben's recipes are well worth a try. Ingredient lists are short and the instructions are simple--if the produce is delectably fresh, the argument goes, what more do you need? Spring offers dishes such as Fiddlehead Fern Risotto, Lamb Marinated in Tropical Juice (with fresh mint and spinach or baby bok choy), and Wilted Escarole Scented with Garlic. Summer's bounty includes Grilled Summer Corn and Tomatillo Relish, Grilled Chicken Breasts with Summer Squash, Gnocchi with Cherry Tomatoes and Sage Butter, and Lemon Verbena Sorbet. And in autumn there are dishes such as Quince and Pomegranate Chutney, Kale with Caramelized Onions and Portobello Mushrooms, and Stuffed Dumpling Squash.
Fortunately, most of the ingredients called for are available in supermarkets, so even if your idea of fun is not a Saturday morning at the market, you can still easily create these seasonal dishes at home. And for those who love nothing better than to wander through the stalls, chat with the farmers, and find a new vegetable or herb at the local farmers' market, chances are you'll find a simple recipe here to highlight whatever you discover. --Leora Y. Bloom
Book Description
Cooking seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature's store. The harbingers of each season are color-coded - spring's plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer's Market Cookbook will guide the home cook through the ripening seasons and serve as a road map allowing him or her to navigate any local market - be it farm stand or grocer's aisle. Chef Richard Ruben offers dozens of simple, elegant recipes that celebrate the gifts of nature's cycle from spring (fiddlehead fern risotto; fried green tomatoes; lamb marinated in tropical juice; rhubarb and almond crisp) to summer (strawberry tomato salsa; chilled cucumber/mint soup; grilled chicken breast with summer squash; lemon verbena sorbet) to autumn (ginger butternut soup; curried brussels sprouts; venison sausage stew; crisp apple towers). Ruben also provides additional information on the origin and proper selection of produce, hints for putting up flavored vinegars and oils, and historical facts about food. The Farmer's Market Cookbook presents an original approach to modern cuisine that hearkens back to a simple time when the land around us provided our meals, while also helping to fulfill our eclectic current cravings. (81/4 X 81/4, 202 pages)
Customer Reviews:
Great for NYC cooks.......2007-02-10
Great book, especially for anyone who shops at the Greenmarket at Union Square in NYC. I've taken several classes from Chef Richard, who teaches recreational greenmarket cooking classes at ICE, and they're even better than the book.
Real Food... Real Recipes...Real Passion...Richard Ruben.......2001-05-28
This is a cookbook that people who really love food in it's purest form must have. Richard Ruben translates his enthusiasm for the farmer's (or ethnic) market into simple recipes with sophisticated flavors that sing. His appoarch to food re-affirms that old adage, simple is better. As you read through his personal collection of recipes, you want to make every one. But must do so season by season to get the best results. In this day and age of hundreds of cookbooks, Ruben distinguishes himself quietly and with authority, reminiscent of the early days of Alice Waters when passion for food and the best ingrendients were the only motivators. If I could only have one cookbook and a market, it would certainly be this one. BUY THIS BOOK FOR THE SUMMER and continue to use it through fall and winter...
A Must Have.......2001-01-18
My self and many others think that The Farmers Market cook book by one of the greatest cookbook authors Richard Ruben is a MUST have. Myself and many others also think that this book is one of if not the best cookbook that has come out this year and one of the best cookbooks of all time. If you like Healthy, fun, GREAT food you must go out and buy this AMAZING book.
A Look At The Man I Know As My Uncle.......2000-11-23
There's so many things that I can say about this book, it combines great recipies with a great style of writing to get the reader really interested in his/her cooking. But I don't want to review the book on how good the food is or how great the writing is because that's already been done. I would just like to congratulate my Uncle on a great book even though he put my Aunt and Cousin's full names in the book and only my families last. For anyone who loves food this is a great book and a great gift.
Fantastic ways to cook the best nature has to offer.......2000-11-23
This cookbook is magnificent! Fun, wittily written, simple to follow, Richard Ruben focuses on enjoying the fresh goodness the earth offers us in each season. It's about tasting and exploring what's in front of us, presented by the growers themselves. Easy-to-follow recipes, ideas, charts, seasonal suggestions....it's great. I'm not much of a cook and I used this book to wow a dinner party with pheasant, curried brussel sprouts, & individual squashes stuffed with fennel, apples, & carrots. It's a valuable, exciting, DELICIOUS standout in a crowded field.
Average customer rating:
- Great start to healthy
- improving my diet
- Lose weight, lower cholesterol
- Delicious and recipes have great nutritional stats
- Good recipes, annoying format
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The American Heart Association Low-Fat, Low-Cholesterol Cookbook
American Heart Association
Manufacturer: Ballantine Books
ProductGroup: Book
Binding: Mass Market Paperback
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American Heart Association Quick & Easy Cookbook: More Than 200 Healthful Recipes You Can Make in Minutes (American Heart Association)
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ASIN: 0345461827
Release Date: 2002-11-26 |
Book Description
Maybe you want to control your weight, combat high cholesterol, or fight heart disease. Perhaps your doctor suggested a low fat diet, or perhaps you just know you should eat better. Whatever your reason, this is the cookbook to get you moving in the right direction. The good news is that eating more healthfully isn’t boring anymore; it means bringing taste, fun, and variety to what you eat. And The American Heart Association Low-Fat, Low-Cholesterol Cookbook, a treasure trove of nearly 200 recipes, is proof. From tempting appetizers like Crab Spring Rolls with Peanut Dipping Sauce to amazing main courses like Peppery Beef with Blue Cheese Sauce and luscious desserts like Sugar-Dusted Mocha Brownies, the appealing recipes and sound science in this book make healthful eating easy.
With the new American Heart Association dietary guidelines and all the latest information on cholesterol, this book is an invaluable reference for the health-conscious consumer. It tells in simple terms how cholesterol affects the body, differentiates between “good” and “bad” cholesterol, and discusses cholesterol-lowering drugs. Eating the American Heart Association way is sensible, healthful, and delicious.
Customer Reviews:
Great start to healthy.......2007-03-10
My husband was recently told he has high cholesterol. His doctor told him to make life changes if he wanted to see 50. We have tried several recipes and have liked all of them. They use simple ingrediants. If you have to add something to your cabinet, more than likely you will use it in more than one of the recipes.
improving my diet.......2006-11-10
As a diabetic with a number of health issues, I found this cookbook to be most helpful in my fight to maintain good health. They are varied and simple to make.
Lose weight, lower cholesterol.......2006-11-08
This is a very informative book. As soon as my Dr. told me my cholesterol was too high, I bought it. After 2 months of reading how to change my eating habits and using the recipes, I was able to lower my cholesterol by 55 points! It would have received 5 stars if there were some pictures (there are none).
Delicious and recipes have great nutritional stats.......2006-08-30
Every recipe I have made from this book has been delicious! I was surprised! And the recipes use common ingredients. Recipes are easy to assemble and the directions make sense. If only it had pictures! I think the revised editions have more pics. Great cookbook and I definitely recommend it for anyone concerned about improving their health.
Good recipes, annoying format.......2005-08-08
I'm not sure if there are different versions of this cookbook, but the one I bought is the size of a paperback novel. That makes it quite hard to use in the kitchen, because the pages and print are very small, and the book won't stay open on the counter unless you break the spine.
However, the recipes I've tried have been pretty good. Just look around to see if it comes in hardcover or another, easier, format.
Product Description
Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbook -- no matter where you live -- ;each page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, remarkably easy-to-assemble recipes. Organized by season, the book details the availability of products at the market and offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid color photos throughout bring this farm fresh market guide to life.
Customer Reviews:
Beautiful cookbook for vegetables.......2007-03-05
This is a spectalarly colorful cookbook with innovative tasty recipes for items found at a Farmer's Market. I use it all the time. Excellent.
A must-have for Bay Area and beyond.......2006-12-07
The subtitle's "A Comprehensive Guide to Impeccable Produce Plus Seasonal Recipes", but it's oh-so-much more than that. Filled with recipes culled from dozens of cookbooks, plus personal interviews with favorite farmers and purveyors... a must-have for Bay Area residents and a fantastic gift for anyone who loves San Francisco.
a great resource.......2006-07-22
What a great resource. I had to read this book for work and I now cook from it all the time.
Mouth-watering.......2006-05-04
"The San Francisco Ferry Plaza Farmers' Market Cookbook" is filled with fabulous photographs, appetizing recipes and excellent tips about seasonal fruits, vegetables, herbs, meats, cheese, eggs and fish!
Peggy Knickerbocker has done an excellent job at researching seasonal foods and the San Francisco Ferry Plaza Farmers' Market! She is a food and travel writer that has written for Gourmet, Food & Wine, San Francisco Chronicle, Los Angeles Times and Saveur.
Christopher Hirsheimer is a photographer whose work has appeared in Saveur, as well as cookbooks written by Lidia Bastianich, Rick Bayless, Julia Child and Jacques Pepin.
California is a state bursting with flavor. In such a large state, virtually anything can grow there. Kiwifruits, rice, wine, olives, tomatoes, corn, strawberries and much more! The influx of other cultures help infuse their produce and culinary contributions.
Excellent recipes in this book are: Avocado and Grapefruit Salad with Frisee, Fried Zucchini Blossoms, Shaved Raw Asparagus with Lemon Vinaigrette and Roasted Halibut with Braised Artichokes and Potatoes.
This entire book reminds me of my previous life in California where food never tasted fresher. Where ingredients are fresh, recipes are simple, yet the result was sophisticated and intoxicating.
Great book!
Average customer rating:
- Classic for your home
- Not as good as previous editions
- Over 40 years...
- A thorough, thoughtfully updated compendium
- Best Family Cookbook Ever
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The Fannie Farmer Cookbook
Marion Cunningham
Manufacturer: Bantam
ProductGroup: Book
Binding: Mass Market Paperback
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ASIN: 0553568817
Release Date: 1994-07-01 |
Amazon.com
Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on The Fannie Farmer Baking Book and The Breakfast Book. Your piecrusts will always be crisp and flaky under her tutelage.
Book Description
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author.
From the Hardcover edition.
Customer Reviews:
Classic for your home.......2007-09-21
This is one of those classic cookbooks that belong in everyone's home. I received my first copy in 1973 and by the look of the stained and marked pages, one will see a well used standard. I have given it to many new couples as everyone needs something to teach the old comfort food basics to gourmet show-off dishes. The raised waffle recipe is a long-time favorite of our family. Yes there are zillions of cook books out there, most with narrow fields, but this is one that should be close at hand for everyday use.
Not as good as previous editions.......2007-08-31
I was rather disappointed with this edition of Fannie Farmer. It is poorly organized. I think it is trying to cover too much territory and ends up not giving enough basics, e.g. there isn't much about turkey except how to roast it. I also dislike the type font.
I formerly had a a second edition and one from about 1980 which I preferred. I'll use this new version until I replace my earlier edition.
Over 40 years..........2007-06-27
While in West Africa, in 1970, I received a paper back copy of the Fannie Farmer Cookbook from a Peace Corp Volunteer. Being away from America I missed pancakes, cornbread, stews and foods my parents would cook. At 21 years of age I was not a very good cook. Although our African housewhole had a cook, I wanted to be able to make pancakes and other dishes. Fannie Farmer became my cookery Bible. From her simple recipes, I was able to make not only pancakes on Sunday, but battered fried shrimp, beef stew and other dishes. The pictures of the different fruits, vegtables, fish and cuts of meat, enabled me to identify them when shopping in the African markets. Over the years, I have given this book to my daughters and friends. When making unfamiliar dishes, I still refer to my Fannie Farmer Cookbook. I have about four or five of them. I bought the Anniversary book for my eldest daughter...Fannie Farmer Can Teach You How To Cook:-))
A thorough, thoughtfully updated compendium.......2007-05-14
Each recipe I've tried from this cookbook has been clearly-written and resulted in a successful dish. I'm very impressed with the updating that Marion Cunningham undertook, all while aiming to preserve the original flavors of the recipes. An excellent resource, which I'm tending to prefer over the copy of Joy of Cooking that I received as a wedding gift a dozen years ago.
Best Family Cookbook Ever.......2007-04-03
All the old recipes, and a lot of new ones too. This is the basic of basics, and every person who has to put a meal on the table every night should have it.
Average customer rating:
- TOO MANY RECIPES!!
- the best story!!!!!!!!!!!
- Fun cool funny book!!
- Encyclopedia Brown is everyone's favorite cook!
- Best cookbook used as a child and still yet today!
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Encyclopedia Brown Takes the Cake!
Donald J. Sobol , and
Glenn Andrews
Manufacturer: Scholastic Paperbacks
ProductGroup: Book
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ASIN: 0590445766 |
Customer Reviews:
TOO MANY RECIPES!!.......2005-10-18
I liked this book, but there were TOO MANY RECIPES!!!!!!!!!!!! I almost died from reading all the recipies. DO NOT READ THIS BOOK UNDER ANY CIRCUMSTANCES IF YOU DON'T LIKE RECIPES!!!!! After reading this book you will have died in four different dimensions!! I do not recommend this for anyone who does not like recipes!!
This book is mainly about a boy named Leroy who solves lots of
cases and learns to be a good cook. Many of the cases are very
exciting, but the recipes -- not so much. If you can solve
the cases as well as he can, you could probably start your own
detective agency like he did. He has his own business where
people walk up to it and pay him 25 cents to have him solve
cases for them. Leroy's nick name is Encyclopedia because he's
so smart he's like an encyclopedia with feet walking around,
ready to solve any case.
Without the recipes, I would give this book five stars since
the cases are so exciting.
the best story!!!!!!!!!!!.......2004-11-03
I like it because it had a lot of reiceps that I can write down so I can cook for my family like Tostadas. My family loves Mexican food we eat at toco bell.
Starr 4th grade A.E
Fun cool funny book!! .......2004-11-03
I think everybody should give this book Encyclopedia brown takes the cake 5 stars beacuse this is a good book and it teaches you how to cook and learn about food and how to slove mysteries like the case of the missing garlic bread .and the case of the fourth of July artist the case of the oven mitt the case of the overstuffed pinata and the case of the missing watchgoos and the case of the secret recipe and finely the case the chinese restaurant.
Starr (...)
Encyclopedia Brown is everyone's favorite cook!.......2001-04-11
Encyclopedia Brown is everybody's favorite cook, in this case the food he cooks is a mystery. There is a mystery at the end of each chapter. He knows lots of recipes. One of the mysteries is the cake. Read the book to find out who takes the cake.
I recommend this book to people who like to read cooking books as well as a mystery story. If you get hungry as you read a cooking book, I recommend that you should not read it. It has lots of good recipes.
Best cookbook used as a child and still yet today!.......1999-03-30
I used this when I was in 6th grade and my family hasn't forgotten the meal to this day. Somewhere along the line the book disappeared and I have been missing it since. You can't beat those Lemon Buttered Green Beans!!!
Amazon.com
Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.
Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm
Book Description
The best just keeps getting better -- with this completely updated 50th Anniversary Edition
For 50 years Betty Crocker has reigned supreme in America's kitchens, her trusted advice and easy-to-follow recipes helping cooks of all levels become confident in the kitchen. Now updated for the new millennium, the cookbook, nicknamed ìBig Red,î has been completely revised and updated to reflect the cooking trends and tastes of today. Stumped by chayote squash? Want to make a perfect apple pie or find new recipes for the bread machine? It's all right here in this handy book:
- More than 950 recipes, from appetizers to desserts, to cover every cooking need ñ pot roast, pasta, pumpkin bread, and more
- Step-by-step line art and photographs with specific ìhow-toî instructions to guide you through new techniques
- Beautiful food photography that shows the finished results; i.d. photos of such foods as mushrooms and exotic fruits to help you shop with confidence
- Easy meat-roasting charts, numbered recipe steps, and preparation times with each recipe that keep cooking simple and relaxing
With its fresh new design for 2000, Betty Crocker's Cookbook will be everyone's favorite kitchen companion, from new cooks to experienced home chefs looking for new ideas.
What's New in the 9th Edition:
- 30-Minute Recipes and Reduced-Fat/Low-Calorie Recipes tagged so they can be found in a flash
- Individual chapters on grilling and vegetarian meals
- Expanded information on fruits and vegetables
- Crockpot recipes
- Information on organic food
- Learn with Betty photographs that guide you through cooking techniques
- Dietary Exchanges in each recipe's nutrition analysis
Customer Reviews:
Cannot go wrong with Betty!.......2007-10-10
We had looked at older models of this cookbook and found that when you buy from Amazon you can be sure that the items you purchase live up to the standards they set. We bought this as a used book, it is a new book but a few years old. The recipes in the book never age, only you do!
Betty Crocker Cookbook.......2007-10-05
Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
I had a well-used and beloved copy of this cookbook that I had received as a wedding gift 37 years ago. I had acquired many more cookbooks since, but this one was always my favorite. When it was lost due to hurricane Katrina, I really missed it. I am absolutely delighted with this new, updated version - it's even better than the older version I had. I would highly recommend this book!
One of the ones to read when you're only reading one.......2007-09-23
Betty Crocker Cookbook, 10th edition. It is what it is. It is a decent summary of 21st century American cooking, sufficient to the purposes of anyone who needs to make good meals and keep track of the nutrition involved. With the exception of the occasional (and, frankly, to my mind, unavoidable given the book's corporate affiliation -- I love the stuff myself) use of Bisquick, the book does not lean too heavily on convenience products. There's nutrition information. The selected recipes show a broad base of recipe selection. And at the end of the day, it's all competently done, with lots of useful sidebars and other information.
Beyond that, well, it's underwhelming. To put this in perspective, I have three+ shelves of cookbooks. It's hard for me, a devout cookbook reader for close to two decades, to really offer an objective judgement on something like this, because it's so basic it seems more or less redundant to me. You're not going to find much exotica in here (pad thai and ciabatta bread are about as far-out as it gets), but you will find enough to keep things interesting on a mac-and-cheese table. If you need a basic kitchen reference, it certainly serves that function admirably. There's plenty of pictures for help with techniques, and overall, it's a great first cookbook.
But it's hard to shake the feeling that there's a certain datedness to it -- it is, as I said, very prosaic in its recipe selection. It has the feel of a 1950s cookbook dropped through a timewarp with all of its recipes replaced with currently fashionable selections. What's worse is that it's more or less redundant with books like the Better Homes and Gardens Red Plaid and the America's Test Kitchen Family Cookbook -- there isn't a whole lot about any of them to distinguish one from the other. Essentially, you can't go wrong with this book, but you'd be hard-pressed to go wrong with its competition either.
best cookbook.......2007-09-06
I just bought this for my newly married daughter. I think it's the best cookbook ever on the market. Love the ring binder format but can I offer one suggestion? Make it THREE holes instead so that we can add notebook pages to our books. I usually write a recipe on notebook paper and then put a sleeve over it but finding a hole punch is a hassle.
great cookbook and a great price.......2007-08-28
Great cookbook for kids that are going away to college - everything they will need to know to keep from starving.
Average customer rating:
- The Only Low-Carb Cookbook Worth Buying
- exquisite, well developed recipes
- Low Carb, But High Fat
- Good, solid cookbook with realistic, do-able recipes
- Help!
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The Low-Carb Cookbook
Fran Mccullough
Manufacturer: Hyperion
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0786889918 |
Amazon.com
Written by a James Beard Award-winning author who's also a writing teacher at the revered Culinary Institute of America, The Low-Carb Cookbook presents a colorful approach to the low-carb, high-protein diet so many people swear by. The author, Fran McCullough, has herself lost 60 pounds by following a low-carbohydrate diet, so you know you're in good hands. With more than 250 recipes, including appetizers, sauces, sides, main dishes, and delectable desserts, it'll keep you cookin'.
She's definitely taken a gourmet approach to the recipes. While they're all tempting, notables include Three-Grain Pancakes with Raspberry-Orange Sauce, Nut-Crusted Swordfish with Romesco Sauce, and Crème Fraîche Ice Cream. Unlike the many other low-carb cookbooks out there, McCullough gives advice for tracking down the best prepared food products and additional tips for healthy food preparation (for example, she recommends organic meat and dairy products whenever possible and cautions that "free-range" chickens are allowed to stick their heads out of their cages--not necessarily given the chance to frolic freely on the farm). There's also an interesting comparison of low-carb books, including Protein Power, Dr. Atkins' New Diet Revolution, The Carbohydrate Addict's Diet, and The Zone, which boils down to this: they all emulate many aspects of the Overeater's Anonymous recommended diet. But where the diet books that started the low-carb craze may not be all that original, The Low-Carb Cookbook certainly is, with its wonderfully creative and classy recipes. The perfect choice if you want to rise from a food-boredom rut or entertain for friends--and not let on that you're counting carbs. --Erica Jorgensen
Customer Reviews:
The Only Low-Carb Cookbook Worth Buying.......2005-12-11
The secret to low-carb dieting is to focus on what you CAN have and to have recipes that are so delectable and imaginative that you don't miss what you're cutting out. This book fits the bill exactly. McCullough draws from cuisines as varied as classic French, North African, Thai, Mexican, and American comfort food and the results would not be out of place in the finest restaurants. Yet for all their sophistication the recipes are unintimidating and easy to follow for the average home cook. In addition, you will learn many clever tricks for mimicking the foods you miss, from using oven-roasted eggplant slices in "lasagna" and "pizza" to superb cauliflower "potato salad" and divine blue-cheese flavored turnip "potatoes au gratin." Then there are the desserts. Yum. This cookbook is so good that I would use it even if I didn't eat low-carb. But as it is, I've lost 11 pounds in two weeks eating "dinner party" food that took little more time than broiling a piece of fish and making a salad. One of the best cookbooks in my collection of 50+.
exquisite, well developed recipes.......2005-05-05
I love this cookbook! I know 5 stars is the highest rating. Here's why it has earned all 5:
1) It's exactly what it claims to be: a low carb cookbook. Yes, some of the recipes are high fat, but it never claims to be a lowfat cookbook or a cookbook that works with any particular diet regimen like Atkins or The Zone or Sugarbusters or whatnot. It's wonderfully low-carb.
2) Like a good cookbook should have, it includes a beginning section explaining where the recipes came from or how they came to be developed. The author is a foodie, so she took many of her favorite recipes or favorite restaurant foods and found techniques to make them low-carb. This section plus the section on special ingredients is the first 50 pages. The rest is recipes.
3) Another good cookbook requirement: special ingredients are identified at the beginning of the chapter, with descriptions of how to shop for each one and there is a section indicating how to get them by mail order or the web in the back. Perfect for me because some of the ingredients were things I didn't know about or at least had never purchased before.
4) Recipes are divided by section: starters, main dishes, side dishes, veggie dishes, desserts, etc. Some cookbooks go only by ingredient, which is confusing to me. I'd rather select a main dish and a vegetable dish rather than try to determine if the veggie dish is supposed to be a main course.
5) Each recipe indicates the yield. Something not enough cookbooks do. I want to know if I'm making something for 2 or 8 or 10 people so that I can adjust the recipe as needed (by half or double) for my intended number of diners.
6) Each recipe is well written. There is no wondering when to start each part of it. The instructions are step by step in order by time and most often the time between each step is indicated. Love that!
7) The recipes are gourmet! Most of the low-carb cookbooks I have are SO BORING. Steamed chicken breast this, cottage cheese that. Not so in this lovely find. Here are some of the recipes: Thai style beef curry, Broccoli with toasted pine nuts, Baked chard with chiles, Spanish cream, Leg of lamb with a tapenade crust....
8) If this were a new cookbook, the only ding would be that it uses the sweetener that comes in pink or blue packets rather then Splenda, which is a relative newcomer to the grocery store. Since this book isn't exactly new, I can't fault it for not using an ingredient that probably wasn't on the shelf at the time. For each pink or blue packet, you can substitute about 1.5 teaspoons of Splenda or sucralose and come out with similar results.
9) For newbies to cooking, there are suggested menus at the end of the book - making it easier to decide what main dishes to pair with which vegetables and\or sides, etc. This type of planning is something that can be learned but takes time. It's nice that the author included this section for people that need a litle extra help.
Low Carb, But High Fat.......2003-03-03
When I ordered this book, I was expecting something along the line of high protein, low carb meals with no more than 9-15 grams of fat per serving. I was disappointed to find that a majority of what the book was recommending was 28+ grams of fat per serving. I commend anyone that has lost 60 pounds on a diet, as I have lost over 100 pounds myself, but if you are wanting to look like a model from a fitness magazine, I don't think you will achieve such results on this particular diet. It does, however have some neat suggestions that you could modify to a lower fat version, and could be a very good diet plan if your doctor has told you that carbs are causing medical problems for you.
Good, solid cookbook with realistic, do-able recipes.......2002-11-30
I found this to be not only a good source of realistic recipes, but a good read as well. I don't think I've ever before sat down and read a cookbook cover to cover, as I did this one. She's included a lot of recommendations on how to stock a good pantry for cooking and has included information on how to find all this stuff. However, be warned. A lot of the items she recommends are rather expensive; but perhaps this is ameliorated by the fact that a little often goes a long way. I especially love her blueberry syrup recipe - it is extremely easy to make and very convenient; and we find that when we make low-carb pancake recipes, the syrup doesn't soak in as much and so, again, a little goes a long way. I'm thinking about getting her other book as well...
Help!.......2002-11-21
I tried to make the little Parmesan cheese crispies that are found on page 126 and had a terrible time. It got all gunky and stuck to the pan. I had to pry it off with a spatular and almost ruined the pan. Has anyone else tried these? If so, please let me know how you did it if it worked well for you.
Customer Reviews:
My Favorite Cookbook.......2004-10-23
I regularly cook from about 10 cookbooks representing most of the great cuisines of the world, and this is my favorite book (perhaps tied with the essential The Joy of Cooking, aka Joy). Marcella's sensible if opinionated commentary provides much of the appeal, but it's the recipes that keep me coming back: they are simple, easy to follow, wholesome, and delicious. Sure, the Bolognese meat sauce takes 4 hours to make, but it's still simple. Rabbit braised in white wine, fried artichoke wedges, home-made pasta, a range of simple delicous antipasto, awesome parmesan-battered lamb chops, and several versions of scaloppini (and you can be sure she tells you how to slice it right!). Verdura (vegetables) are extensively covered with a series of improbably good, simple treatments: fennel becomes a sublime accompaniment, artichokes take center stage, green beans sparkle, and her take on potatoes is simple and great. Everything in this book is wonderful. This is her original, and it's the best.
Marcella Hazan's best: the one I reach for first........1997-12-02
I have always considered myself an Italian cook, although myrange is considerably broader, but this book changed my whole out lookto Italian cookery. I have collected most of Marcella's books, including the latest, but this is the one I reach for first. The section on Italian style grilled vegetables has become a summer favorite and has literally changed the way I plan a vegetable garden. It alone was worth the cost of the book. The osso bucca is to die for, and in my veal poor region it has withstood the substitution of lamb shanks. Every fall I put up a years's supply of the oven dried plum tomatoes in oil and the hot peppers in oil. I was asked for recipes of these dishes so often, I bought a half dozen of the paperback version of this book to distribute to my children and friends. I am invited out to dinner now by friends who have prepared one of these classic dishes (Chicken al Diavolo, for example) and even forgotten where they got the book. I am saddened to see it is out of print, because I could use a few more copies for friends who can't be trusted to know how to boil pasta ascuitta but are embarking on "Mediterranean diets". Joseph Chiaravalloti
Books:
- The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World
- The Grim Grotto (A Series of Unfortunate Events, Book 11)
- The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar
- The Mediterranean Vegan Kitchen
- The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
- The Silver Spoon
- The Simple Art of Ribbon Design (Watson-Guptill Crafts)
- The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids Favorite Meals
- The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends
- The Southern Living Complete Do-Ahead Cookbook (Today's Gourmet)
Books Index
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