Book Description
A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook, with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club. 444,000 copies in print.
Customer Reviews:
Unique Gourmet Flavors for the Adventurer.......2007-10-06
This is one of my favorite books. Because every time I've made a recipe for an invitation, neither I nor my guests can stop raving about how fantastically delicious the flavors are. This is the book I refer to for great ideas, great reading, and to indulge my palate. Of special note, is the section on dinner themes for entertaining, starting on p. 171. And if you would like to see for yourself, try the following menu: Reggae Evening, which includes: Montego Red Pea Soup (one of the best soups I've ever had - complex flavors that will have your taste buds singing), Home-Style Jamaican Chicken (melts in your mouth juicy), La Bamba Rice and Rum Raisin Ice Cream (as with all homemade Ice Creams - better to eat within a few hours). This dinner is a great way to entertain a party of 6, you will be pleasantly surprised!
A Great International Culinary Tour.......2007-08-13
I enjoy cooking with this book a whole lot.
The recipes are easy to follow, the variety is nice to see, and the extra tidbits of information are a nice touch for those "armchair" cooks out there.
If you're looking for a pretty photo filled cookbook, this isn't for you, but you're into real content and excellent recipes, go for this book.
I'm especially fond of the North African and Eastern European recipes.
A go to cookbook.......2005-10-16
It isn't exactly the definitive cookbook for whatever cuisine you are looking for but the recipes are a great starting point for trying new cuisines or exploring those you currently enjoy. Every recipe I have tried has come out great. It's really good for impromptu dinners or week night suppers because the ingredients are easy to find and the recipes are easy to follow. In addition you get a nice travelogue that accompanies the various cuisines. It's basically a fun cookbook to cook from and to read.
Great, but title is misleading.......2005-09-26
I have always found Sheila Lukins' cookbooks to be excellent. While not always completely practical (but one could get around this by learning to substitute canned chicken stock for her homemade, etc.), the recipes always work, and 99% of the time they taste good.
I have tried many recipes in this cookbook since I first got it 8 or so years ago, and I have been pleased with all of them (especially her soup recipes, which are always delicious). I have made many of them for company, and my guests have always enjoyed them. (The Summer tomato risotto is a favorite recipe when the temperature here begins to rise).
That said, these are not all "authentic" recipes - this cookbook, I'm sure, was a Herculean effort in and of itself to put together, and tracking down truly authentic recipes would probably have been more work. This cookbook should really have been called "Restaurant Recipes from All Around the World and Recipes inspired by International Dishes" (or something to that effect.) If you are looking for truly authentic dishes, this is not the book to go to - I would simply pay for cookbooks by native chefs from the countries that you are interested in - but if you are interested in easy, delicious recipes by Sheila Lukins and her friends, a sort of continuation of the Silver Palate cookbook, then this is for you.
Variety and variations.......2004-09-01
Lukins satisfies any number of hankerings with a mix of modern and traditional, capped with her own American flair.
Organized by course (appetizer, soup, meat, etc) rather than by cuisine, Lukins, of "Silver Palate" fame, adapts a Chilean cooking marathon to a refreshing fresh corn and chicken chowder, journeys to the hills of Martinique for a rich curried pork, cajoles a Seville chef for the secret of dorade baked in salt.
Although she offers plenty of traditional recipes, from Magyar Goulash to Swedish Roast Goose, she's just as likely to sample something and be inspired to embellish - or simplify. Chapters are interrupted with short essays on regional wines or teas or markets. The variety is endless, variations are encouraged and every dish is guaranteed to make your mouth water.
Book Description
From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. Featuring nearly 800 well-tested recipes, this collection includes in-flu-ences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It celebrates the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, provides introductions to the book as well as to each chapter. Editor Linda Amster organizes chapters to cover every course from appetizers to desserts. Delicious recipes include both tradi-tional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as Ms. Sheraton, Alain Ducasse, Joan Nathan, Claudia Roden, Daniel Boulud, and Wolfgang Puck.
Customer Reviews:
L. Schler.......2007-01-10
Fabulous, I've tried a number of recipes all have been a hit. I highly recommend this cookbook.
Not Worth The Price!.......2006-05-03
I just got the book today it has tons of recipes I am just disappointed that there are no pictures in the book. The recipes are great reminding me back to the day of childhood.But I found many other Jewish cook books with these same recipes in them at cheaper price with pictures! Look around for other Jewish cookbooks on amazon. You will find a few. Unfortunately I did that after I bought this expensive book when I found out this has not 1 picture in it. This Cookbook is expensive and for the price it should at least have pictures. I rate it 3 stars but I accidentally hit the 4 star rating.
A Great Big Collection of Published Recipes. Nothing Else.......2004-01-05
The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.
This is not an unworthy book. It sort of reminds me of the old Palgraveýs Golden Treasury of English Poetry, which collected works according to little rhyme or reason, except that the authors were English and wrote in English.
This book has three things going for it.
First is its size. With 825 recipes, someone looking for a recipe to accomplish a particular objective within the kosher rules, they have a good chance of finding one.
Second is the fact that all recipes have been published, but not all have been published in the pages of the New York Times. Some come from recently published books such as Marcus Samuelsonýs ýAquavitý. This means that each one has been editorially reviewed by one or more of professional editorial eyes.
Third is the obvious love and care with which the editor(s) have assembled the material. The introductory essays by Mimi Sheraton and Joan Nathan are informative and endearing.
Unfortunately, all sense of cohesiveness stops on the first page of Appetizer recipes. There is no trace of any scholarship which would help sort out the recipes by whether the originating tradition was, for example Ashkanazy or Sephardic.
The Chapters dividing the recipes are:
Appetizers
Soups
Fish
Poultry
Meat
Vegetables
Grains, Legumes, and Pasta
Salads
Light Fare for Brunch and Lunch
Trimmings, Savory and Sweet
Breads, Rolls, Bagels, and Matzohs
Desserts
There is no sense in which Jewish traditional food forms a cuisine in the same sense that Morocco or Turkey or Iran have a distinctive cuisine. Jewish food is an overlay on the existing cuisine of the region.
This is a very worthy book if you have few cookbooks and are in need of a more diverse selection of kosher recipes. It is interesting that there is no statement in the book saying that the validity of the kosher nature of the recipes has not been certified by any rabbinical authority. And note that a kosher recipe can easily be made non-kosher by using non-kosher ingredients. A reasonable price for a lot of recipes. If you want a more measured look at Jewish Cooking, check out Claudia Roden's book on the subject and her book on Middle Eastern food.
vicarious weight gain.......2003-09-07
I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in "American Kosher" cookbooks.
It's failure, however, is one of overload, both in many of the recipies themselves, and in the number of inclusions. It gives insufficient weight to weight itself!! With so many of its readers and users in the constant battle of the waistline (and tushline), it provides little encouragement to minimalists and moderationists (new word, coined this morning).
Best read during the 2 hour break in services on Yom Kippur
Average customer rating:
- Low-fat with flavor
- Good if you know what you're doing?
- Terrific cookbook with healthful recipes!
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American Heart Association Around the World Cookbook:: Healthy Recipes with International Flavor (American Heart Association)
American Heart Association
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
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General
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
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Low Fat
| Special Diet
| Cooking, Food & Wine
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Low Cholesterol
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Low-Fat Diet
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
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American Heart Association
| Nutrition
| Health, Mind & Body
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General
| Health, Mind & Body
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General
| Medicine
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Similar Items:
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The New American Heart Association Cookbook, 7th Edition
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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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The American Heart Association Low-Salt Cookbook: Second Edition
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American Heart Association Low-Fat & Luscious Desserts: Cakes, Cookies, Pies, and Other Temptations (American Heart Association)
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American Heart Association One-Dish Meals: Over 200 All-New, All-in-One Recipes
ASIN: 0812923448
Release Date: 1996-10-08 |
Book Description
Bringing together heart-healthy, delicious recipes with international flair, the
American Heart Association Around the World Cookbook takes you on a guided tour of the best dishes of many of the world's cuisines. By adapting the best-loved dishes from Italy, France, Asia, Greece, the Caribbean, Germany, the Middle East, and more, the AHA lets you savor the delicious flavor of old favorites and innovative, exotic dishes without all the fat, cholesterol, sodium, and calories that can sabotage your health. Charming illustrations, lots of cook's tips, and two glorious, full-color photo sections will help you bring these wonderful recipes to life. Special sections on planning and shopping for meals, dining out, cooking healthfully, and putting together menus will help you get the most out of your global culinary tour.
Whether you're looking for breakfast alternatives, tasty soups and salads, hearty entrees, special holiday appetizers, or decadent desserts, you'll find a wide variety or tasty options sure to delight.
With this latest offering from the bestselling AHA cookbook library, you can enjoy palate-pleasing fettuccine Alfredo, guilt-free mushroom strudel, delightful cannoli cream, and delectable honey-rum mango sauce: proof that good taste and good health can go together.
Customer Reviews:
Low-fat with flavor.......2001-11-24
I reach for this cookbook over and over again, and I've yet to be disappointed by one of the recipes. The comments are helpful, the recipes easy to follow, and the results are always tasty. I read one reviewers' complaints about the pealla recipe, but I've made this dish several times for dinner parties, and I and my guests have always been pleased. The book offers a wonderful way to enjoy low-fat cooking without sacrificing flavor. It truly has become the bedrock of my low-fat cooking library.
Good if you know what you're doing?.......2000-12-09
A comment on my earlier review: I was going to use the author's recipe for paella until I read it more carefully and then I found that most of it went against the grain so I didn't. I understand that recipes for paella abound and that hers may be to other people's taste but it wasn't to mine. In the name of fat reduction she suggests that if the reader cannot get Spanish chorizo, but only Mexican chorizo, the reader use "light smoked sausage" (p. 154) because Mexican chorizo is "swimming in fat" (p. 144). While it is true that chorizo is quite high in fat, there is only so much of it in any particular serving and it is absolutely indispensable. Paella would just not be paella without it! Furthermore, she uses 2 boneless, skinless chicken breast halves and 1/2 pound boneless pork loin chops for 8 servings, in addition to 1/2 pound large shrimp. 8 fresh clams, 8 fresh mussles (understand that this is 1/4 chicken breast half, 1 oz. of shrimp, 1 mussel and 1 clam per serving and 1 oz. pork chops), and artichoke hearts, etc. (p. 144-145), and she says to cut the chicken and the pork into CUBES! While this may be fine for some, I could not do it this way. I omitted the pork entirely, and used what I prefer: bone-in chicken thighs with skin (I would use 1 per serving)), and I left them whole. Also, I omitted the artichoke hearts which I didn't think would work well enough, and I used more saffron than she says is necessary and no matter what recipe you use, I suggest that you use saffron to taste. Also, I would not (although one could) cook the chorizo in the stockpot with the rice-I panfry it. If the way I make it increases the fat content to some extent over the way she does it (her recipe has 7 grams of Total Fat and 2 grams of Saturated Fat per serving-but at 5' 3 1/2 inches tall, I know from the website of Dr. C. Everett Koop that I can have 50 grams of fat per day, so I don't know what the fuss is about), I think that that is vastly preferable, especially since one does not have paella every day. I am wondering what to do about the other recipes in the book about which I know nothing...
Terrific cookbook with healthful recipes!.......2000-11-29
This cookbook is divided into sections each with recipes from soups to salads, entrees and desserts from a different international cuisine (French, German, Hispanic, Italian, Middle Eastern, etc.) complete with nutritional analysis for each recipe so that the reader can see just how many calories, protein, carbohydrates. cholesterol, sodium and total fat (broken down into saturated, polyunsaturated, and monounsatured) all expressed in grams or milligrams per serving, except calories, and use his calculator to compute the total number of calories and/or fat grams per meal, if he needs to. There are mouthwatering color photographs of some of the recipes grouped together in two different parts the book. Last recipe I tried was for the Turkey Rolls with Prosciutto and Cheese (Italian). Because it is quite high in calories (408 per serving) I omitted some of the ingredients (flour, bread crumbs, egg substitute and bread crumbs). I liked it (although I didn't know what I was missing because I'd never had it/made it before) The author is good enough to say that it is traditonally made with chicken breasts so if you want to make it with them, you can do that too. Next on my list that looks beautiful-Chicken with Forty Colves of Garlic (French) and their Paella (Hispanic). Also Chicken Piccata (Italian),Aegean baked Fish (Greek) and Couscous with Lamb Stew (Middle Eastern). Highly recommended. Wouldn't want to be without it.
Book Description
With the breathtaking work of hundreds of artists on display throughout, this visually arresting volume showcases mosaics from all corners of the globe and teaches the skills needed to produce 15 beautiful pieces of your own. The history of the art, tools and materials, and techniques come first: bases, adhesives, and grout; shaping and placing tesserae; practical and artistic design considerations; and several methods of creating the actual mosaic. Put that information to use on an array of magnificent international projects, all beautifully illustrated and with the level of difficulty noted. Five mosaics from Europe include a lovely and easy Blue Willow Tray and French birdhouse. An American-inspired Flutterby Garden Stake made of mirror simply sparkles. Plus: Sun Disks, a Rock Garden Fountain, Island Wave Vase and more.
Customer Reviews:
Fascinating variety of mosaic styles.......2007-01-22
This book was written by a mosaic artist and teacher who's travelled extensively and kept her eyes open (and her camera ready)while sightseeing. The breadth of her scope is very satisfying (ranging from the ancient Greek and Roman to the very, very modern, with every significant school represented). She absolutely knows the medium, and gives sound and practiced techniques for creating various types of mosaics. She also includes photographs of all kinds of different work, so the reader can be inspired by a style that speaks to him or her. My only reservation about this book comes from the fact that my taste and hers differ, so there are other books available which (in my opinion)offer a more pleasing selection of mosaics to be inspired by.
A Wonderful Book, It's One to Buy.......2004-04-05
This book, along with "The Encyclopedia of Mosaic Techniques", is a must for you whether you are beginning mosaics or have some expertise. The background material provides enough information to give the reader an appreciation of the historical, as well as artistic, perspective on the art. The technical information is sufficient to allow the reader to further their craft. Definitely a must have!
A "Must Have" Mosaic Book!!.......2003-12-10
I have over 50 books about mosaics and this is by far my favorite. It covers many different styles and the instructions are clearly written and very easy to follow. Sonia King is known throughout the mosaic community as an expert and this book is a great showcase of her vast knowledge. A MUST HAVE for beginners and veteran mosaicists alike!
THE BEST! BUY IT NOW!.......2003-12-09
This amazing book has EVERYTHING. Is it a gorgeous coffee table book- or an easy to read, invaluable 'how to'? It's both- and so much more. Expert instruction- with proven tips that even the most experienced mosaicists will learn from- and will save beginners untold hours of frustration. The most extensive colllection of contemporary mosaics I've ever seen assembled in one place-- (many that I've never seen published anywhere else)- all beautifully photographed. I dare you not to be inspired! Stop reading now... and buy this book!
Together at Last - Inspiration and Technical How-To.......2003-12-08
This is absolutely THE book to have on mosaics, whether you are seeking historical/geographical information, artistic inspiration, or technical know-how. I own and use just about all of the mosaic books currently available, but this is the one book on the subject that I would say is essential, whether you're a beginner or an experienced mosaicist. No skimping on the beautiful and detailed pictures (over 500, all of them luscious), and the author's friendly, inclusive tone makes it clear that mosaic art can be joyfully and successfully participated in by just about anyone who wants to play.
Creating mosaic art is an interesting field - it can be both highly technical and joyfully simple. Sonia King's book is by far the best I've encountered at bridging those two ends of the continuum; she discusses the properties of materials used (necessary to know so that your stuff will stick to your other stuff and not fall apart), the wide range of materials available now that can be utilized in successful mosaicking, and step-by-step how-to, but also makes it very clear that this is a field wide open for your own experimentation and self-expression. Maximum info, minimum rules - wahoo, what more could you want?
And beautiful! Never mind whether or not you ever intend to cement a shard of glass to backing - the wonderful photos in this book make it well worth owning for anyone that appreciates art. She covers both historic and contemporary works with well-photographed pictures and in sufficient detail that the truly obsessed can examine them essentially tile by tile. Just looking through this book is inspiring, whatever your aesthetic sense or medium of expression. It will get your creative juices flowing, and once you are inspired it will lead you through the steps to create beautiful works of your own.
Product Description
With this cookbook you can make, sample, and learn about more than 75 dishes from around the world! Paperback, 160 pages.
Customer Reviews:
Teaching Resource.......2007-09-02
The Kid's Multicultural cookbook is a handy teacher resource when studying a unit such as multiculturalism in the primary years. It is full of recipes from around the world and ideas of things to do. The recipes are very simple and the most culturally orientated recipe for each land.
Around the world in your Kitchen.......2006-08-20
This is a really fun cookbook. It gives a sampling of recipes from numerous countries around the world. It is also sensitive to availabily of ingredients, nothing strange or exotic that isn't available at the local grocers. Our kids have enjoyed cooking with it and we have certainly benefited from their efforts! It's great to see them going beyond Mac and Cheese and actually learning about cooking. They are already finding it is a creative outlet, that just happens to meet the need of eating.
Taste the World!.......2002-06-01
Many of my family's favorite foods are "ethnic" so we thought we'd dive right in and discover what else the world is eating that we haven't tried yet. Just looking through the pages makes you want to start cooking! We'll be better prepared now, to dodge the familiar "What's for dinner?" with an enthusiastic response and a taste adventure. Children of all ages can prepare most of the dishes, and there are activities and trivia from several countries represented in the book. We decided to buy it after briefly looking through a library copy.
A great introduction to international food for young people........1999-09-22
Ms. Cook obviously put a lot of effort into this compilation of recipes and facts. She interviewed children around the world to find out about the things they eat, and pictures of some of these children are shown throughout the book. The book is divided into regions of the world by continent, and the recipes are rated for difficulty with spoons- one spoon is the easiest, and three spoons requires at least moderate adult help and supervision. Many of the foods turn out to be familiar dishes with different names (like Sherpa Popcorn and Ox-Eye Eggs), and there are ideas for theme parties (after-ski breakfast, ice cream buffet, etc.) throughout the book. I originally bought this book for my then-10-year-old sister, who was just beginning to show an interest in cooking, and now that she is 13 she still uses this book. A lot of these recipes are easy and quick enough to be used in a classroom or school cooking club. I bought a copy of this book for myself and think it is truly neat!
Book Description
Traditionally associated with the heavy, fat-laden foods of Europe — deep-fried latkes, chicken fat, and achingly sweet desserts — Jewish food is, in fact, far more varied. Jews who migrated to other parts of the world developed cuisines unique to their new countries, yet still flavored with the tastes of the Middle East and the strict requirements of Jewish dietary laws. This beautifully illustrated book takes readers on a fascinating journey around the world, showing how Jewish cookery adapted and why it offers so many health benefits. There is the light, flavorful Mediterranean diet of Greek Jews and the Moorish-influenced food of the Jews expelled from Spain in 1492, both of which are rich in natural antioxidants, as well as the grain-based dishes of North Africa and the fragrant salads of the Middle East. With recipes like Egg and Onion with Cilantro, Nutty Spinach with Raisins, Schmaltz Herrings, Roast Duck with Cherries, and Ginger Hazelnut Cookies, this cookbook is a treasure trove of delicious, nutritious recipes for meat-eaters and vegetarians alike.
Customer Reviews:
Great book with nice stories.......2007-08-14
So far this is a book that I will have for a very long time. It is well written and well illustrated.
The Healthy Jewish Cookbook: 100 Delicious Recipes from Around the World.......2007-02-13
Thanks for a great book..
Visual and taste-pleasing compilation........2006-10-04
The Healthy Jewish Cookbook collects one hundred mouth-watering recipes from around the world. Full-color photographs illustrate cultural delicacies from Fava Beans in Olive Oil, to Roast Tomatoes with Garlic, to Vegetarian Cholent, Spiced Lamb Cutlets, Coconut Bread Pudding with Strawberries, and much more. The meticulous instructions touch upon the history, tradition, and health benefits of individual recipes as well as the mechanics of how to prepare them. An index allows for quick and easy references in this visual and taste-pleasing compilation.
A perfect gift from Eichlers of Boro Park.......2006-02-10
I purchased a copy at Eichlers Judaica (Boro Park), and i was amazed at this beautiful collection of pictures, and very good recipes.
Average customer rating:
- Amazing value, amazing recipes
- Title speaks for itself
- Mouthwatering recipes from around the world
- Pitiful
- A wealth of recipes for healthy yet tasty delights
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Steven Raichlen's Big Flavor Cookbook: 450 Irresistable and Healthy Recipes from Around the World
Steven Raichlen
Manufacturer: Black Dog & Leventhal Publishers
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
International
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Low-Fat Diet
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Similar Items:
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Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond
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BBQ USA: 425 Fiery Recipes from All Across America
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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
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The Barbecue! Bible
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High-Flavor, Low-Fat Vegetarian Cooking
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 1579123295 |
Book Description
Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.
Customer Reviews:
Amazing value, amazing recipes.......2005-08-12
I've had this book for about a week and I've already made 3 recipes from it. Everything has been delicious and it has been a great read. Even the recipes I don't want to try "as is", I can see being a source of inspiration. By far the best cookbook I've bought and you certainly can't beat the price.
Title speaks for itself.......2004-11-26
As more information trickles into the media about the pitfalls of the Atkin's diet (coronary heart disease, muscle breakdown, kidney problems), I looked for a cookbook with healthy balanced recipes. I've recently stopped dieting and started following Marilu Henner's "Healthy Lifestyle" approach and this book is a great compliment to the basis of her plan (except for the recipes with dairy and red meat but these can be easily subsituted). You will find that the recipes in Raichlen's cookbook are full of flavor and a great staple to any kitchen, no matter what your tastes. I've tried quite a few recipes since buying this cookbook a couple months ago and every single one of them has been delicious! Under the Marilu plan, this cookbook and Yoga I have dropped 2 sizes in a month -- I'm back down to a size 4!
Mouthwatering recipes from around the world.......2004-04-21
This cookbook has become a staple in our kitchen. Every recipe I've tried is excellent and I've enjoyed making them for my family and friends. My friends kept asking for the recipes so I purchased extra books to give as gifts. A great resource and is full of many, many great recipes instead of two or three that are in most of my other cookbooks. The most flavorful dishes I've found.
Pitiful.......2004-04-11
I don't actually believe this was Raichlen, at least not the guy who wrote the Barbecue Bible. If Raichlen did write this, could someone tell me who wrote the BBQ bible?
One hopes we can blame this on the ghost writers, who are competing with Taste of Home for the kind of crude home cooking some people actually struggle through. I don't even think a self-respecting cheeto-chewin Oprah watcher would find any value in this mess of a book.
It had the gross misfortune of coming out just before its high-carb, high-calorie "healthy" food was declared null and void by the Atkins crowd, and it thus falls into a canyon of uselessness. It doesn't have the flavor and profundity of the BBQ Bible yet it isn't worth the sacrifice on any other dimension.
The usual cardinal sins are committed, including extremely heavily styled food...to the point of making you feel inept or squint at the recipe for what it left out between what's on your plate and what's pictured glossily.
A bargain is a bargain and they are trying to burn these for firewood at this point I'm sure.
A wealth of recipes for healthy yet tasty delights.......2004-02-08
Illustrated with mouth-watering color photography, Steven Raichlen's Big Flavor Cookbook is the brainchild of a renowned restaurant critic and journalist turned expert and innovative cook. Compiling a wealth of recipes for healthy yet tasty delights ranging from Fisherman's Stew; Tuscan Roast Pheasant; and Cider-Glazed Turnips; to Balinese Banana Split; Chicken Poached with Star Anise; and Grilled Snapper with Avocado Sauce, Steven Raichlen's Big Flavor Cookbook is a true and highly recommended volume of culinary delights blending straightforward recipe instructions with sound information concerning calories, proteins, fats, carbohydrates, sodium, and cholesterol in each serving.
Product Description
Although the title states For Young People this book is for all ages. An excellent start for that person just learing the joys of cooking.
Product Description
Spiral bound, Color vinyl covers, Color Illustrations. Excellent condition.
Customer Reviews:
COOKING WITH MICKEY AROUND THE WORLD.......2005-09-22
This is an excellent keepsake book with delightful colour pictures (although none of the actual recepies). As a 1st edition it si well worth keeping hold of, second editions are cheaper of course. Book is seperated ino Beverages, Appetizers, Soups, Breads, Salads, Eggs and Cheese, Seafood, Poultry, Meats, Vegetables, Desserts and Sauces. My favourites are two of Walts personal recepies.
Book Description
More than 100 one-pot chicken recipes from around the world guarantee delicious dinners with international flair--and easy clean-up.
Chicken is what everyone wants for dinner the world over. Mary Ellen Evans has collected chicken recipes from around the globe for delicious quick weeknight meals or slow-cooked ones with almost no hands-on effort. And minimal clean up!
Here are a wide-ranging assortment of soups, stews, casseroles, stir-fries, pies, roasts, braises, salads, and more, including:
Bourbon-Brined Chicken with Cornbread Stuffing Paella
Jamaican Gingered Chicken Chicken and Chickpea Tagine
Chicken and Biscuit Pie African Chicken and Peanut Stew
Chicken and Asparagus Risotto Chicken with Black Bean Sauce
Thai Cornish Game Hens Chicken Vindaloo
Coq au Vin Chez Mary Philippine Chicken Adobo
Chicken Jambalaya Vietnamese Lemongrass Chicken
Portuguese Chicken and Sausage Stew Salad
This is a book that could be a lifesaver for anyone looking for simple yet stylish ways to dress up chicken for dinner.
Customer Reviews:
Not for everyday cooks.......2007-03-16
If you are a professional cook you will find the book interesting. Not for family cooks, to complicated.
Even Better.......2006-07-23
I thought Mary Evan's Bistro Chicken cookbook would always be my number 1 resource for chicken. Now I've got a problem. Her new cookbook The One-Dish Chicken Cookbook is just as great as her other cookbook: Bistro Chicken.
The recipes continue to be creative and easy to follow. I do a lot of entertaining and whenever I serve up one of her dishes, everyone raves about how delicious the chicken is.
But this book, it's a great companion for Bistro Chicken.
Innovative Chicken Recipes to Try!.......2006-06-10
I love to browse through different cookbooks. I have quite a collection, and usually go to the library to find new recipes to try before I decide to purchase the entire book. I normally look for 3 things in a cookbook, besides delicious recipes that will work for my family. This includes:
1) Pictures of more than ¾ of the recipes (Color pictures are the best)
2) A spiral binding, or at least one that easily lays flat
3) New & innovative recipes that have ingredients I can easily find at a grocery store
For this book, I was intrigued by the amount of different chicken recipes that it contained (over 120), and the fact that they could all be made in one dish. With today's busy lifestyle, it is great to make a meal that doesn't take 52 different pots and pans to "whip up". Many of the recipes I have never heard of, and offered a good sampling of recipes from different cultures with backgrounds on each. However, the book offered no photographs, and was not in a binding that laid flat. I liked the recipes, but thought that the lack of pictures of the finished products could hold some back from purchasing the book.
Some of our favorites include: Chicken & Wild Rice Soup, Mexican Beer-Braised Chicken, Country Captain Chicken, Philippine Chicken Adobo, and Kung Pao Chicken.
Enjoy!
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- At Blanchard's Table: A Trip to the Beach Cookbook
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- Barefoot in Paris: Easy French Food You Can Make at Home
- Ben & Jerry's Homemade Ice Cream & Dessert Book
- Betty Crocker's Cookie Book: More Than 250 of America's Best-Loved Cookies (Betty Crocker)
- Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
- Biggest Book of Bread Machine Recipes (Better Homes & Gardens)
- Build Your Own Earth Oven: A Low-Cost, Wood-Fired Mud Oven; Simple Sourdough Bread; Perfect Loaves
- Celebrating Italy: Tastes & Traditions of Italy as Revealed Through Its Feasts, Festivals & Sumptuous Foods, The
Books Index
Books Home
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U.S.A. Cookbook
Celebrate!
Silver Palate Cookbook 25th Anniversary Edition
The New Basics Cookbook
The Silver Palate Good Times Cookbook
