Amazon.com
When Marta Sgubin joined Jacqueline Kennedy Onassis's household in 1969, she thought her job as companion to John Jr. and Caroline Kennedy temporary. Twenty-five years later, she was still with the family, as cook, household manager, and friend to "Madam," who urged Sgubin to compile her repertoire of simple but elegant dishes. Sgubin's Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis presents nearly 100 of the family's favorite recipes plus dozens of never-published snapshots, most in color, of Mrs. Onassis, her family, and friends. Readers interested in an intimate glimpse of the Kennedy-Onassis household, as well as those seeking delicious, reliable dishes for everyday meals and for entertaining, will welcome Sgubin's book.
The recipes, arranged by seasonal menus and preceded by Sgubin's recollections, run the gamut from Oeufs Toupinal, a simple egg, ham, and potato dish that was served to Hillary Rodham Clinton on a tray, to the dressier Veal Stuffed with Morel Mousse, a dish Mrs. Onassis preferred without the sweetbreads it originally called for. Included also are a hearty shepherd's pie, a favorite of Diana Vreeland; Caroline's much-loved Chocolate Roll; and Floating Island, a John Jr. pick. The company dishes are outweighed by the informal fare, and most cooks will have no trouble preparing either. Sgubin's book succeeds as both cookbook and insider's tribute, showing us a remarkable personality through the food she enjoyed and the people she loved. --Arthur Boehm
Book Description
Marta Sgubin came to the United States in 1969 as governess to Caroline Kennedy and John F. Kennedy, Jr. She regarded the move as temporary and was secretly planning to return to Europe very quickly. Twenty-five years later, when Jacqueline Kennedy Onassis died, Marta was still with her.
When she first arrived, Marta was an unusual combination of extreme sophistication and unexpected naïveteé not surprising, since she spent the first half of her young life in San Valentino -- population 400 -- in the north of Italy and the second half in the palazzos and chateaux of various world capitals as nanny and then as companion to the daughter of a wealthy French diplomat. She had always addressed the mother of her French charge as "Madame," in the formal European way. In the new household, she called the newly married Mrs. Onassis "Madam" in the mistaken belief that that was the English version of the term. Eventually Mrs. Onassis explained its meaning in English and the slightly risqué connotation, but begged Marta not to stop using it because it was "so cute."
After the children left for boarding school, Marta stayed on with the family. Her role, naturally, changed and evolved from governess to housekeeper and, finally, to friend, until she became an indispensable part of the household. She ran everything, but she shone especially as a gifted cook. Whether it was birthday parties for Caroline and John over the Thanksgiving weekend in New Jersey, a barbecue on the porch of the beach house on Martha's Vineyard, or a fast but elegant dinner on Fifth Avenue before the ballet, Marta was always there, cooking for Madam.
And now Marta has gathered nearly 100 of the family's favorite recipes and garnished them with her reminiscences in Cooking for Madam. She offers the special green sauce she served with poached salmon and, in passing, tells the story of Chester, the pigeon she trained to come to the kitchen window in New York. Everyone can enjoy Marta's famous scrambled eggs and, as the eggs are being stirred in a double boiler, can read about how they were traditionally served at Christmas breakfast to Mrs. Onassis and her family.
The food covers the culinary spectrum from the Christmas dinner entrée, Loin of Veal Stuffed with a Morel Mousse (the recipe originally called for sweetbreads, but Madam didn't care for them, so Marta created an acceptable substitute) to the Chocolate Roll Caroline always requested on her birthday. Here is Uncle Teddy's favorite lobster salad (made with fresh corn, but no celery), the mashed potatoes Jack Schlossberg was so proud of that he had Marta come and make them for his nursery school class, and the Shepherd's Pie Diana Vreeland pronounced the best she had ever eaten.
There have been millions of words written about Jacqueline Kennedy Onassis, but never before by a member of her household. Marta, as she herself says, "confines herself to the kitchen and the dining room." But within those cozy boundaries Marta offers a loving tribute to the woman she knew as well as anyone -- the committed mother, the doting Grand Jackie, and the wry commentator on family life.
Customer Reviews:
Wonderful!.......2006-07-18
This book is like a glimpse into LIFE ON THE OTHER SIDE..! What elegance!! Mrs. Onassis....what a lady..After perusing the recipes..I wonder how my diet is...(not good) I don't think much of us put the time and effort into the COOKING like the author does..Wow! What a book!
Great format.......2005-06-21
This is an amazing book. You feel like you're right there in the home with them. The public Mrs. Onassis was a very graceful and dignified lady. This book gives you a little peek at another side. I really enjoyed reading that she enjoyed looking at Marta's seed catalogs every spring. Because of these 2 ladies, John and Caroline grew into some very nice adults. The food pictures are so lovely...you want to try each and every recipe. This is such a good format mixing the recipes and memories and telling the stories behind the dishes. This is one book I don't loan to anyone.
a reader.......2005-02-24
like most everyone else i bought this book hoping for more of an inside glimpse into jacqueline kennedy onassis' life wondering what kind of food someone who had been everywhere and experienced almost everything life has to offer would have at home. what a pleasant surprise to find she enjoyed foods all of us can prepare at home without too much muss or fuss. who would have thought shepherds pie or brownies! what i found made the book a must for me though, is the antedote about aristotle onassis and the chocolate cake. i actually laughed. i can see why ms. sgubin fit into this family so nicely because she herself is so charming and kind. i think you'll enjoy "cooking for madame" even if you don't cook simply because it revisites someone we liked having in the world community so much. kudos marta!
Great recipes & a rare glimpse into private family.......2004-04-08
Marta was with Jackie and the children for more than 20 years (I believe she is now working for Caroline and her family). Her recipes are very fresh, healthy, and sophisticated. Yet they are relatively simple and straightforward. The memories she shares with us, along with family photographs, provide a glimpse into the life of this very private family, and show happy times, like birthday parties and summertime meals at Jackie's home on Martha's Vineyard. She tells us about some favorite family dishes, and comes across as very unpretentious, loving, and loyal. Thanks to Marta, I now know how Jackie stayed so thin: most days, when not entertaining, she had a simple lunch of roasted chicken, cottage cheese, and sliced tomatoes. Now where else are you going to find out something like that? The photographs of the food are lovely, too.
Cookbook and memoir.......2003-10-30
While this is an interesting cookbook, the real value is a look into the private life of Jacqueline Kennedy Onassis by a valued member of her household. Marta, an Italian who spent more time in France, first came as a French-speaking au pair to tempt the Kennedy kids into learning the language. While that dodge usually failed (she learned English), Marta had other talents. Watching the cooks wherever she went, Marta developed a skill in the kitchen and ended up as Mrs. Onassis' private chef.
Marta treats us to reminiscences about life with Jackie, home photos, and a side of Jackie we never saw in the tabloids. The little hand-written notes of thanks for a mango ice cream show a gracious person with a sense of humor.
The recipes are interesting--Eggs Toupinel is a hollowed-out baked potato refilled with an egg and re-baked. This favorite was served as a lunch for Mrs. Clinton. The information about how food was served and when is also interesting. This is a fascinating peek into the world of a beloved celebrity, and a very fun book to read.
Amazon.com
If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.
With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.
You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle
Book Description
"Elizabeth Andoh's groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share." --Grace Young, author of The Breath of a Wok
"For American cooks, Elizabeth Andoh is THE guru of Japanese cuisine. It seems there's nothing she doesn't know, her language is clear and understandable, and her recipes work. What more could you want?"
--Mark Bittman, author of How to Cook Everything
"We cook from the heart (kokoro) and express our feelings with our dishes. In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world."
-- Nobu Matsuhisa
"Elizabeth Andoh's beautiful new book is not just a cookbook filled with enticing recipes, but a fascinating treatise explaining the philosophy behind Japanese home cooking and Japanese cuisine as a whole. Washoku confirms Elizabeth's stellar reputation as one of the most knowledgeable authorities on Japanese food and culture."
--Nina Simonds, author of A Spoonful of Ginger
In 1975, Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world 's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful.
Customer Reviews:
Cooking Japanese Food Made Easy.......2007-07-14
Very pleased with the addition of this book to my collection. Ordering was perfect, arrival was perfect, and the happiness I have now at being able to cook for my daughter-in-law is awesome. Everything went smoothly and I am so pleased. Highest rating to a great service.
A very useful and informative book.......2007-07-12
This book is one that I would usually put in the "coffee table" genre. It is full of informative photographs, has sections on ingredients, tableware, service, recipes..... and it is beautiful have out for looks or information. It is well worth the price and that is something that is hard to find in the world of Japanese cookbooks in general. This is a huge book that is bursting with color and instructions. This is a book to add to your collection whether you cook, need a focal point for that special spot in your living room or actually want to cram your head with facts about Japanese cuisine and service.
Washoku: Recipes From The Japanese Home Kitchen.......2007-04-11
Others may better explain the concept of Washoku and its five harmonies applied when making a meal(harmony in color, palate, cooking method, senses and outlook). For me the value of this book has been its wonderfully thourough (almost encyclopedic) description of japanese ingredients, its illustrations, what a Japanese pantry would include (the essentials), instructions on how to prepare, tools needed, how to store, what to expect from foods (e.g. smells that we might not recognize and mistake for spoilage). I constantly refer to it as I use other Japanese cookbooks.
A Truly Wonderful Book.......2007-03-12
For a country so obsessed with food, why is it that we never take the time to really think about the way we eat the particular foods on our table. Do we ever consider the texture and color when preparing a meal? Is it at all important that the items on our plate achieve a certain harmony with each other? What do we know about our methods of food preparation in spiritual terms? And why is it that we only think about our stomachs at mealtime and not our metaphysical hunger? Because we just don't. It has no place in our culture of Fast Food and microwave-ready dinners.
It's only when you pick up Elizabeth Andoh's book, Washoku: Recipes From The Japanese Home Kitchen, that you begin to see how simple it is to think in these terms. Andoh talks about discovering the art and science of the food of her adopted country, her monther-in-law's Japanese home kitchen and lengths she went in preparing not only healthy meals but truly fulfilling dishes made with order and harmony.
Washoku explains the philosophy of thinking about the balance of color, taste, texture, technique, and ingredients in a meal. Andoh, In short, teaches you how and why each meal should feature five colors, five flavors, five cooking techniques and engage all five senses. The fifth principle, based in Buddhist practices, urges cook and diner to be mindful of the work that went into the meal, to be grateful, to put aside ill feelings, to eat for spiritual as well as physical well-being.
It is a truly wonder book. I couldn't wait to add it to my kitchen bookshelf.
Beautiful and accessible.......2007-03-11
After using a library copy of this book for several weeks, I am definitely purchasing my own copy. It's a beautiful book, yes, but more important, the recipes are easy to use and produce a fairly authentic flavor with little fuss and bother. I have one slight suggestion for future volumes by Andoh and other Japanese cookbook authors. It would be extremely helpful if the names for ingredients (in the ingredient glossary) would be given in both romaji and Japanese characters. When shopping, I often find products that are made in Japan and labeled only in Japanese. Since my reading knowledge of Japanese is extremely limited, it's difficult to figure out what the item is exactly. With hiragana and/or kanji labels in the book, one could compare to the product label and shopping would be far easier!
Average customer rating:
- Delicious, Exciting and Fantastic
- I couldn't put it down!
- Great Cookbook
- Wonderful!
- The Guru on Hispanic Recipes
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The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
Maria Baez Kijac
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Latin American
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 1558322493 |
Book Description
This book has over 450 recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines.
Customer Reviews:
Delicious, Exciting and Fantastic.......2006-04-27
The South American Table contains authentic flavorful recipes from South America.
Maria Baez Kijac is a food writer, cooking instructor and culinary historian. She was born and raised in Quito, Ecuador and spent 15 years researching this book.
Coming from a native of South American and currently living in the United States, Baez Kijac knows what we are missing in our lives - genuine South American foods! Having lived in South America myself, I see that South American food is gaining in popularity but is still under-recognized. This cookbook helps people enjoy a variety of dishes without focusing too greatly on one area of the continent.
Her recipes are easy-to-follow and extremely flavorful! I was happy to see some of my favorites in here too!
If you enjoyed "The Book of Latin American Cooking" by Elisabeth Lambert Ortiz, then you will love "The South American Table" by Maria Baez Kijac!
I couldn't put it down!.......2005-08-12
I just bought this book today and have yet to cook from it (hence holding off on the 5th star) but this is what I was looking for in a South American cookbook. While others may give a brief intro about a dish, Ms. Kijac gives several pages of history and background that really helps one understand this cuisine. The book is so well-researched that one can see it was truly a labor of love. The food glossary is a big bonus! My only criticism is that each recipe is not associated with its country of origin.
Great Cookbook.......2004-02-23
My wife, who studies many cookbooks, said that it was a wonderful book with many delicious recipes. She made me a terrific dish from book and asked me to get her a copy as a present.
Wonderful!.......2004-02-11
I recently took this book out on loan from my local libary, but love it so much, I'm going to buy a copy for myself. I am half-Colombian and grew up in New York where South American cuisine, particularly Colombian, was plentiful (from homecooked, family meals to countless restaurants in Queens). I've been living in California for ten years and often long for an authentic sancocho, platanos, arepas, empanadas, aji piques, etc, but have never had any luck. Now, with these recipes and the wonderfully informative glossary of South American ingredients - and where to get them - I can make the meals I love so much myself and discover so many others. I especially enjoyed the brief history of the South American cuisine.
The Guru on Hispanic Recipes.......2004-02-04
An elaborated acomplishment it deserves praise for such an acomplishment. A great reference and guide to foods from Latin America. Maria Kijac presents a complete and extense set of recipe with simplicity.
Definetly a must for the food lover that likes to cook every day something nutritious and diferent.
So far the best recipe book ever made for the Hispanic Market
Amazon.com
A Greenwich Village landmark, the Magnolia Bakery features homemade desserts that people line up for. Recipes from the famous store were featured in The Magnolia Bakery Cookbook by Magnolia owner, Alyssa Torey. In At Home with Magnolia, she provides 90-plus all-course, all-occasion formulas--classic and original--for dishes like Chicken Kiev; Leek, Corn and Mascarpone Tart; and Gemelli with Sun-Dried Tomatoes, Artichokes, Arugula, and Yellow Pepper. This is good, simple-yet-sophisticated food with a definite lightness-of-hand; keyed to seasonal bounty, the recipes--including desserts like Cream Cheese Swirl Brownies with Heath Bars and Pecans, and Pineapple Cheesecake with White Chocolate Sauce and Macadamias--are also easy. With many color photos of the dishes and of the author on her farm (where, presumably, the recipes originated), this is just the sort of collection cooks will find themselves relying on again and again. --Arthur Boehm
Book Description
Allysa Torey’s Magnolia Bakery in New York City is the place to get all-American sweet treats, like their famous pastel frosted cupcakes. But at her country home in upstate New York, Allysa cooks a lot more than desserts. Now, in this full-color cookbook, she shares more than 90 of her favorite recipes for everyday meals—and invites you to experience the delights of country living, Allysa Torey–style.
Customer Reviews:
Good book.......2007-03-16
This is a good book, and I am a reader of cookbooks, marking some pages to try recipes at a later date. A great way to relax after a super fast paced day at the office. But this is a good book, not as many good recipes as the first one, but a good book.
Fantastic!!!.......2007-02-12
I love this cookbook. I made the lemon tarragon chicken tonight - it was absolutely perfect and the green beens!! Wonderful. I have so many "note" stickers in this book - I should have just started at the first recipe and worked my way through instead of wasting a package of "note" stickers. I have all of Magnolia's cookbooks - and you can't go wrong with purchasing them -- they are keepers and this one is particularly great to give as a gift - so many interesting and wonderful recipes and nice stories and pictures.
I think it unfair for someone here to give this book a 2 because they made a mistake and thought it was a cupcake book...don't blame the book for that!
Pretty and practical.......2007-01-20
A lovely, well presented book which also has beautiful, easy to cook recipes in it - I also have the Magnolia Bakery book no. 2 so you could say I'm a fan.
Wasn't what I thought it was..........2007-01-19
In the haste to buy last minute Christmas gifts I should have taken the time to find out this was not a 'how to make cupcakes' book as I understand it has only one cupcake recipe in the whole book. It's more of a meal planning cookbook with a wide variety of recipes. Nicely illustrated too. I guess I assumed it was a cupcake book and was wrong.
Relax at home with family and friends..........2006-11-23
The NYT ran an article in Nov. about how Americans as a culture seem to have forgotten what it means to prepare a meal and enjoy a relaxing dining experience with family and friends. Allysa Torey's new book, At Home with Magnolia, provides a practical and fun answer to this dilemma by featuring classic American "comfort food" recipes along with a few simple yet flavorfully innovative dishes and beautiful photographs. The text is well-organized and easy to follow. It's obvious after testing several of these recipes that they are Allysa's tried and true meals to serve at home -- basic, lovely, and delicious. If you're hoping to host more intimate gatherings at home by incorporating the aromas of fresh and delicious "made from scratch" meals without having to spend hours in the kitchen, this book is a perfect place to start.
Customer Reviews:
Delicious family recipes and beautiful photos!.......2006-09-27
I love the Taste of Home cookbooks and magazines! Grandma's Favorites is filled with wonderful recipes. They are "real" recipes....ones that are not hard to make and can be made often. The recipes were submitted by real people who tell about their recipe. They don't have exotic ingredients that are hard to find. Some people will not agree that these are truly "Grandma's" recipes depending on one's idea of the definition; but this book includes 350 great classic family recipes you will want to try and that your family will love! They are easy to read and call for common ingredients and many of the recipes have photos. It is a wonderful addition to any cook's collection!
Whose Grandma cooks like this?.......2006-09-19
I guess I expected more of a "comfort food" book and this is not it. There are a few recipes that would make me think of Grandma's cooking but most are a hodgepodge of standard recipes that probably only bring raves from fellow family members. I was looking forward to getting cozy and having a good read (I read cookbooks for entertainment as much as I cook from them) and I was let down. Do yourself a favor and spend the money and your time gathering your own family recipes and skip this book. Normally I love Taste of Home but this was a let down.
Book Description
When prepared the old-fashioned way, nothing tastes as delicious and comforting as homemade sweets fresh from the oven. Now Jennifer Appel, cookbook author and owner of the world-famous Buttercup Bake Shop, shares more of her popular recipes in Buttercup Bakes at Home, a collection of more than 75 new and tempting treats from the much-loved bakery and her own kitchen, for home cooks to enjoy.
Family and friends will swoon over the Lemon Coconut-Filled White Buttermilk Cake, Buttercup Golden Layer Cake with Chocolate or Vanilla Buttercream, and Banana Oatmeal Crumb Cake. A wide variety of cookies, bars, and other goodies, such as Dried Cranberry Pumpkin Bars, Marshmallow Crunch Brownie Bars, Pear Nectarine Crisp, Mixed Berry Trifle, and Chocolate Sandwich Cookie Bread Pudding will tempt any palate. There is also a chapter on making delectable cheesecakes, including Lime Cheesecake with Gingersnap Crust and Cappuccino Cheesecake; and what would a book from the owner of the Buttercup Bake Shop be without cupcakes? Here you'll find Gingerbread Cupcakes with Pumpkin Cream Cheese Icing, German Chocolate Cupcakes with Caramel Pecan Frosting, Peanut Butter and Jelly Cupcakes (perfect for an after-school snack), and even Splenda-iferous Cream-Filled Vanilla Cupcakes. There's also a chapter on baking with children, with simple recipes such as Candy Bar Ice Cream Pie and Peanut Butter Chocolate No-Bake Cookies.
For bakers and home cooks of any skill level, Buttercup Bakes at Home is the perfect addition to any kitchen bookshelf -- with recipes for any occasion -- whether you are entertaining guests or cooking for loved ones. Complete with preparation tips and easy-to-follow instructions, this delightful collection is sure to satisfy dessert fans of all ages.
Customer Reviews:
Yummy recipes!.......2007-06-13
Cupcakes have been going through a resurgence in popularity and this is a great book for trying new recipes. There are also recipes for cookies, muffins, quick breads and pies. I tried the black and white cupcake recipe and they turned out great! A great addition to a baking enthusiast's collection.
The real deal.......2007-05-15
Absolutely awesome baking book! It has a small selection on everything you'd want to make: cookies, bars, coffee cakes and then some impressive but simple to make layer cakes and cupcakes. I made the carrot cake and the chocolate cake with brandied whipped cream... a little time consuming but not complicated and very very impressive. I highly recommend it if you are looking for recipes you can use for special occasions and want a real alternative to the boring cake mixes.
Customer Reviews:
Best casserole book around.......2007-01-03
The best thing about this cookbook is that it was meant for a homemaker. Virtually all the recipes can be made with items you have on hand in your cupboards and freezer. Simple, easy to follow instructions with excellent pictures of the finished casserole to help you choose which recipe to make! I bought one for a friend and then bought one for myself!
Books:
- Courtyards: Aesthetic, Social, and Thermal Delight
- Eating In America
- Eating in Italy: A Traveler's Guide to the Hidden Gastronomic Pleasures of Northern Italy
- Everyday Food: Great Food Fast
- Everyday Pasta
- Everyday Pasta
- From the Earth: Chinese Vegetarian Cooking
- Haley's Hints
- Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or Not) Cook
- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Books Index
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One Special Summer
