Book Description
From the PEN/Faulkner Award-winning author James Salter and his wife, Kay—amateur chefs and perfect hosts—here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.
For instance:
• The menu on the Titanic on the fatal night
• Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others
• The seductiveness of a velvety Brie or the perfect martini
• How to decide whom to invite to a dinner party—and whom not to
• John Irving's family recipe for meatballs; Balzac's love of coffee
• The greatest dinner ever given at the White House
• Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m.
• How to cope with acts of God and man-made disasters in the kitchen
Sophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"
Customer Reviews:
Charming.......2007-05-11
I love reading cookbooks and cooking magazines so this book was a bit of a change of pace. But I enjoyed it immensely. I read it on vacation and shared with my husband some of the tidbits of history in the book. It is easy to read in short spurts. It has a little bit of everything. Recipes, history, anecdotes, menus. The writers did a very nice job.
Delicious Reading.......2007-04-19
This uniquely unclassifiable book is an utter delight. More than a cookbook, more than advice on how to entertain, more than a history of food and its preparation, it is both a memoir and veritable instruction manual about how to dine and live with style and gusto. Simultaneously worldly and sophisticated, casual and candid, every page offers a new treat. The illustrations are charming and perfectly complement the tone of the book. You'll want an extra copy to give to special friends.
Too rich!.......2007-03-27
Although I did finish this book, and I found some of the ideas and information very interesting, I doubt this is a book I would ever thoroughly revisit. Some of the anecdotes, while obviously meant to be charming, disarming, and heartwarming, had the opposite effect, and made the authors seem pretentious. This did not feel like a collection of casual observations about food written by people who love it. Rather, it felt more like an affected assortment of entries written by finicky epicures. As an aside, I found the passages that he wrote much more enjoyable than hers. Unfortunately, she seems to have written the majority of the book.
Of course, this is only my opinion, but these authors have a very strong voice, and if you don't enjoy it, it will be a constant irritation throughout the book. I would recommend Ruth Reichl's books as an alternative for a food lover.
Tender at the Bone: Growing Up at the Table
Comfort Me with Apples: More Adventures at the Table
Simply, a masterpiece!.......2007-02-24
This book is a treasure. To read it is to be reminded of the joy of living, AND eating. - Exquisite in every way, one savors each page as one would savor a great wine or haute cuisine.
There is no book that I can think of which begs to be enjoyed as much as this one. It is informative and witty at the same time. The illustrations are works of art, and the Salters set new standards of writing for a work such as this.
God bless them and this book. They have enriched us all. A MUST BUY!
"Life is Meals" a book to devour!.......2007-01-16
This was a delightful read. The recipes are marvelous, the stories most entertaining. It is a book you won't want to put down and you will refer to for a lifetime. The perfect hostess gift!!!
Book Description
The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as “one of the best reference books we've seen, a must for every cook's library,” it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong—and they've found previous editions of this book invaluable. For anybody who cooks—or who simply loves food—here's a terrific reference source and an outstanding cookbook supplement.
Customer Reviews:
Food Lover's review.......2007-09-13
A marvelous book. Full of facts about food along with interesting related information. Truly a fun-to-read book as well as a valuable reference.
Food Lovers Companion.......2007-08-31
This is a great reference book for anyone who loves to cook or just has an interest in foods of the world. At date I have bought 12 of them and have given them as gifts to friends arouond the world.
It never leaves my desk.......2007-08-22
As a professional working in the industry, my yearning for culinary information never subsides. It may very well be insanity that causes me to focus so strongly on my profession, but I'm always reading and watching culinary related books and TV shows. Very often, you'll find that books and television don't always explain certain bits of information as well as you'd like if at all. And even then, their information is sometimes flat out wrong. That's when I turn to this book. It took years of convincing for me to give this book a try, but now it's the only food reference book that has it's very own place on my desk at home.
The book is basically a food related dictionary that describes a bit about history or culinary uses of nearly every culinary item, ingredient, or term. It also has a very helpful appendix that lists ingredient equivalents such as 8oz dry pasta noodles equals 4 cups of cooked, 15 graham squares equals a cup of crumbs, or 1 cup of dried pinto beans equals 2 1/4 cups of cooked. The appendix also lists substitutes for both ingredients and volume, high altitude baking adjustments, boiling points, temperature and metric conversions, oil smoke points and food label terms as well as consumer information sources.
If I'm looking for extremely in depth information on an ingredient or foodstuff, I may open up Larousse Gastronomic. But if I need the quick down and dirty on a cooking term or a conversion of some sort, which is more often than not the case, I grab this book.
Food Companion.......2007-07-09
I think this is an essential for all kitchens. Often, a recipe book will use a term that may be unfamiliar or use ingredients that are regionally unavailable. This book gives clear definitions, offers substitute suggestions and is generally the best resource to have in a "cooking" kitchen. I HIGHLY recommend it. I purchase it as part of a shower gift for all brides.
Love FoodLovers Companion.......2007-07-04
I am a veteran foodservice employee of over 30 years. I purchased the Larouse Encyclopedia Gastronomique in the past but found it to be incomplete and a bit dated. The Foodlovers Companion fills in all the gaps and is very up-to-date. I moved from the casual dining field to fine dining and found many new ingredients and techniques with which I was unfamiliar. I bought the Companion sight unseen on the recommendation of a young chef. I am thoroughly pleased and would recommend this book to all who love the details of the food life.
Book Description
Eat good food, drink a little wine, lose weight! Sounds too good to be true? Not with The Wine and Food Lover's Diet. Created by a sports doctor with a background in nutrition, this is a diet that combines healthful eating with a love of eating. Imagine a meal of bacon-topped arugula salad, pecan-crusted chicken paired with the perfect glass of wine, and closing with chocolate souffl or some ice cream and a cup of coffee and then, even better, looking at the decrease on the scales the next morning. Dr. Phillip Tirman's 28-day plan sheds the pounds and the diet angst. He knows that most diets fail because they're based on restricting the foods everyone loves the most and they're impractical for today's busy lifestyles. So he has developed a lifetime eating plan based on satisfaction, not deprivation. The key to feeling slimmer and healthier? It's the surefire combo that is the foundation of the diet: one protein + two low-glycemic carbs = success. Using this formula, Dr. Tirman has created a menu plan to jump-start weight loss. He clearly and simply describes why high-glycemic carbs promote weight gain, while low-glycemic carbs do the opposite. Included are handy lists of beneficial Savvy Carbs and Super Savvy Carbs, which make it easy to tailor the diet to anyone's tastes plus 100 really delicious recipes with wine pairing suggestions, illustrated in full color. There's also clear advice for choosing take-out foods, for selecting diet-friendly restaurant dishes, and for using the diet to lose weight or simply to keep off the pounds already lost. The Wine and Food Lover's Diet is the ultimate key to a healthier, fuller, longer, and more satisfying life.
Customer Reviews:
Love Food and Wine!!!.......2007-09-27
This diet is unbelievable. I tried it because I was bored with other diets and was having trouble staying on them. This one was definitely different. It allowed me to eat healthy while exploring the many possibilities that cooking tasty cuisine has to offer. Well... with the added benefit of wine! The author does not take too much time explaining his philosophy and he made complete sense. I didn't find myself questioning whether or not his concepts were truly healthy. I just knew that they were. The recipes are delicious and adapting our own menu needs to the this diet was beyond simple. Just as an FYI: After about 9 weeks and I had shed 15-20 lbs we learned I was 3 weeks pregnant. Eating this way has many healthy benefits beyond just weight loss! I have had to adapt some of my eating habits to make sure the baby gets everything it needs; however, once the little one arrives I will be back on this diet (wine or not)!
Really great book!.......2007-07-08
Dr. Tirman has done a terrific job explaining his easy plan for this healthy way to eat and giving the common sense rationale. If you want, though, you can just skip the rationale and just jump into the menu plans and the recipes!
Dr. Tirman's plan is very much like other plans that are well known right now, but the format of the book is specially easy to follow and the recipes are just amazingly delicious and easy to prepare! The photographs are beautiful and enticing--they make you want to prepare the foods. This is the first time I've actually looked forward to preparing "diet" recipes.
Generally Dr. Tirman does not specify portion sizes, but some of the recipes produce portions that to me are larger than might seem prudent. However, common sense and appetite do prevail! You really don't get hungry until the next mealtime. What a great way to manage weight and health: absolutely delicious food plus wine with dinner!
Effective, delicious and easy to follow.......2007-06-06
I started Dr. Tirman's weight loss plan in January. Following the rapid weight loss plan of eating a protein + 2 super low glycemic foods (such as roasted chicken with butter sauteed mushrooms and grilled asparagus with grated parmesan cheese) AND wine, I lost 10 lbs in the first 2 weeks. Even after the rapid weight loss weeks when I was doing the maintenance plan, I shed 8 more lbs by following the book's principles, and am still losing weight. I worked out every once in awhile during the first 2 months and only recently started exercising more regularly. I even occasionally eat high glycemic foods such as bread and rice (because I would NOT be able to give up sushi), and still have not gained any weight. Just pair your higher glycemic foods with low glycemic foods or make sure your next meal falls well within the plan's guidelines.
This is a great, easy to follow plan. The recipes are simple and delicious, and if you know the underlying principles, you can make dishes that aren't in the book, and eat out anywhere. This weight loss and maintenance plan is definitley a lifestyle change and not a fad "diet."
good diet.......2007-05-31
This is a very good diet based on solid principals except the writer has far too many eggs in his diet plan for me. Otherwise, it has very good recipes to try.
Satisfying and Indulgent.......2007-05-18
One of the few diets that I have been able to stay with. It allows me my two glasses of wine a day, and enough interesting food to keep me from getting bored. I've lost six pounds in a month with little feeling of deprivation.
Some issues... you have to like to cook and spend time planning your meals, there are some hard to find ingredients, and the book would be much better if it included a weekly shopping list.
Book Description
Great music and great food make an exhilarating duet. Taking her cues from the world's most beloved operas, food diva Francine Segan has composed a cycle of menus that are sure to have your family and friends shouting, “Brava! Bravissima!”
Each chapter of Opera Lover's Cookbook presents a culinary performance—an elegant five-course dinner, a brunch, a dessert party— scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain—Carmen, Il Barbiere di Siviglia, Don Giovanni—are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Bohème, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper.
Sumptuously illustrated with photographs of featured dishes and lavish productions mounted by New York's Metropolitan Opera Company, Opera Lover's Cookbook also dispenses advice on home entertaining and on setting the scene with stunning table decor. Its more than 125 recipes include appetizers and hors d'oeuvres; soup, salad, fish, and pasta courses; main dishes; sweets; and thematic aperitif, cocktail, and after-dinner drinks.
Customer Reviews:
Natural Synergy Between Opera and Food Realized in Sumptuously Presented Cookbook.......2006-11-10
The connection between opera and food is such a natural that food historian Francine Segan has a field day with the lavish format of her eminently entertaining cookbook. Each chapter reflects a specific operatic work or theme (e.g., Gershwin's "Porgy and Bess", German opera) or the overall work of a legendary composer like Puccini and Mozart. From that basis, Segan offers the appropriate menu, whether it is a casual brunch, a formal five-course dinner, or in the case of Mozart, a collection of delectable sweets like Figaro's Orange Cake or Linzertorte Music Bars. The tastiest-looking recipes include the tapas inspired by Bizet's "Carmen", including Serrano Ham with Drunken Melon and Melty Manchego with Spicy-Sweet Tomato Jam, and the down-home, "Porgy and Bess"-inspired dishes like Maple Buttermilk Biscuits and Butternut Squash "Hash" with Southern Comfort.
There are over 125 recipes included, all meticulously chosen for their compatibility with the music, and Segan offers such relevant facts as how Mozart's Don Giovanni offers tapas-like nibbles throughout Act I as a means to divert attention from his philandering. In true Food Network fashion, she also provides entertainment and presentation tips to complete the picture. Moreover, to fortify the opera connection, she enlisted world-renowned soprano Renée Fleming to write the foreword and baritone Gerald Finley to act as a wine sommelier for some of the recipes. There is also a nice collection of archived photographs from past Metropolitan Opera performances to see the specific inspirations for the food, as well as loads of trivia and historical facts about the operas themselves. Mark Thomas provides the stunning culinary photographs. This book is obviously most ideal for opera lovers who aspire to become the next Martha Stewart.
Amazon.com
Let's face it. Finding the best of the fabled cuisine in Paris can be difficult for us Americans. We're thrown off by the language, the numerous terms for eateries, and the French themselves, who love to pretend they don't speak English.
That's why Patricia Wells's updated guide, now in its fourth edition, is a hit. With detailed information on 450 restaurants, Wells takes readers by the hand and demystifies the culture so well known for its luscious food and demanding gourmands. Sidebars abound: she dissects breads, foie gras, and oysters--and even gives the cultural background on why the French may drink wine in the morning (to kill worms, of course), as well as discussing the pros and cons of eating the rinds of cheeses. Also listed are the best bakeries, cafés, and specialty shops, as well as 50 recipes to try at home.
If there is a criticism to be made of this sturdy and informative book, it's of the writing of this International Herald Tribune critic, which is sometimes riddled with stock descriptions and clichés. Yet readers are likely to forgive her this occasional foible, as Wells's interesting details and enthusiasm are enough to send devout Italophiles, even, to Paris--where they can sink their teeth into those crusty baguettes. --Melissa Rossi
Book Description
An internationally acclaimed authority on French cuisine, an award-winning cookbook writer, and restaurant critic for France's weekly International Herald Tribune, Patricia wells knows a thing or two about food in Paris. And what she knows she shares with one and all in her Food Lover's Guide To Paris, the book Bon Appetit calls "a must for every food lover."
It's been six years since Ms. Wells last revised the guide, and for the Fourth Edition she's returned to the more than 450 restaurants, bistros, cafes, patisseries, and specialty food shops listed. She samples, she reviews, she updates all vital statistics -- and she drops those that have disappointed. She tells us what is new and wonderful (over 50 restaurants and 100 bakers, cheesemongers, wine shops, and other food establishments have been added), what is old and still trustworthy, what will make us shake our heads with amazement, and what will comfort us with the knowledge that what we loved 20 years ago we can return to today. Included with the Fourth Edition are 50 recipes, 10 of which are new, and an expanded glossary so that readers will never be at a loss when they are facing a French menu.
Customer Reviews:
Not just a restaurant guide.......2005-11-05
Yes, some of the restaurant reviews are out of date, but this is so much more than just a restaurant guide. It also gives details about markets, boulangeries, pattiseries and other treats and traiteurs. Gold dust.
One of the best ways to eat in Paris is to buy a baguette de tradition and a fresh piece of really STINKY and TOTALLY unpasteurised fromage and eat it in a jardin or parc. (I reccomend the rue Cler for this you can get your fromage from Christine and your pain from Poujairan and your patisserie from Lenotre - all spellings approximate!- and eat them around the Invalides).
This book tells you how to do all that, and how to find precious treats like Berthillon ice cream and Christian Constant chocolates and Le Stubli's cakes.... I could go on but it's making me too hungry.
But a new edition is certainly sorely needed. For example, Andre Lerch is retired, and has been replaced in rue Cardinal Lemoine by a store selling Tour D'Argent memorabilia. Conversely, the book omits the magnificent Pierre Herme (probably the best and most astonishingly innovative patissier in Paris, and it's in rue Bonaparte - just spot the queue). In the meantime, boulangerie fans could acquire the Guide des Boulangeres (which is regularly updated with a pamphlet supplement) or the Michelin single-city food guides; both can be got from the fabulous cookbook store in the Rue Dante, which has very helpful English-speaking staff. And for restaurants nothing beats Gault-Millau (provided your French is good - it's idiomatic).
But Wells is still worth having, especially for non-French speakers. She points in most of the right directions. You CAN update her book a bit by visiting her website.
And her devotion to Paris and Parisian food makes you want to sing aloud. It was this book that helped me become a raving Paris foodie, and I'm still very grateful.
A Truly Marvelous Guide.......2005-02-14
Just came back from 8 days in Paris and I had studied and marked on a map Wells' recommended cafes, boulangeries, patisseries, fromageries and specialty food stores. Note that I wasn't so much interested in restaurants but I've NEVER known Patricia Wells to be wrong so I can't imagine her recomendations wouldn't be excellent. Although it would be great if her book were updated again since it hasn't been in 5 years I found most of the places still there and loaded with thoroughly delicious treats. Her website patriciawells.com has updates for restaurants for those interested. The French really do food right and the baguettes, cheese, wine and pastries were exquisite. Each place has certain items that are especially delightful. Gosselin really does have a superb baguette, Calixte has croissants and pain au chocolat that are really magnificent, Malineau has fruit tarts which are exquiisite, Martin has wonderful baguette sandwiches to take with you and munch on and Kayser has many wonderful delights. Go to Paris and you will come to know what Bon Appetit can really mean.
Desperately needs an update.......2004-11-27
I brought this book to Paris on a recent week-long trip, and had very mixed feelings about the reviews. About half of the recommended establishments were closed, moved, or under new names/management. If you use this book, calling ahead to verify that the restaurant exists is a must! The copyright date on this book is 1999, and many of the reviews must have been written or checked earlier than that. The reviews quote all prices in francs, which constantly reminds you of the age of the reviews, and the age of the quoted prices.
Still, every one of the restaurants, bistros and cafes which Wells recommended, and still exist, were winners. Often times, the reviews suggest perhaps a too cozy relationship between reviewer and owner/chef, but I'm willing to overlook that somewhat, as that doesn't seem to spoil the quality of the recommendations. Despite what people may think, there are bad (well, not-so-good) restaurants in Paris, and price is not always proportional to quality. Having a guide like this one is key to painful trial-and-error experiences. I just long for an up-to-date edition!
A Pre-Paris Reference Guide.......2004-08-18
Ms Wells allows you to prepare for a gastronomic trip to Paris.
Her essential information regarding types of eateries, locations, speciality foods, terminolgy and ofcourse understanding tipping is highly descriptive and beneficial.
Choosing restaurants and food styles are of personal taste and may not reflect that of Ms Wells', but the guidelines established in this book provide many options. One can dine at a numerous amount of bistros listed in this guide and understand their specialities and price ranges effectively.
As a person who has travelled to Paris, many restaurant guides are available and recommendations are abundant. I regret not having this book on my last two trips but will definitely visit some of the eateries listed in this book on my next trip.
Not what I'd hoped.......2004-06-03
I brought this book to Paris along with 4 others, and although had high hopes, I found it frustrating. It didn't provide enough choice within a geographic area, and with respect to our one "big night" out, led us to a disastrous, expensive disappointment. Alcazar(p. 51) had miserable service (she had billed it "exquisite") and a meal that had to go back. We did much better following Rick Steves' recommendations, and our own noses. If it's the third or fourth book on your list for Paris, as it was for us, save your money and the aggravation of carting the hefty thing around. It's not worth it.
Book Description
No one has done more to popularize mushrooms in America than Amy Farges, food writer and co-owner of the national mushroom distributor Aux Delices Des Bois. And now that Ms. Farges made sure mushrooms are available, she shows what to do with them. The Mushroom Cookbook and Primer is an inspiration-a mushroom extravaganza with 175 exquisite yet easy-to-make recipes, plus a Mushroom 101 guide to selecting, storing, cleaning, and cooking, plus a primer with full profiles and photographs of 40 exotic mushrooms.
Full of sweet succulence, toothsome crunch, and haunting flavors from earthy to fruity to seafood-like, mushrooms offer the home cook a dazzling range of possibilities. Here are finger foods: Morels with Calvados, Ovoli and Fig Crostini, Wild Mushroom Bruschetta. Lighter offerings: Porcini Carpaccio, Cream of Asparagus Soup with Roasted Cremini, Blewitt and Crab Rolls. Glorious pairings: Risotto with Corn and Chanterelles, Sirloin Steak with Wine Caps, Mustard-coated Lamb Chops with Wild Oysters, Truffled Lobster with Cilantro Butter, Duck and Shiitake Tortillas. And the unexpected: Black Trumpet Biscuits, Portobello and Basil Salsa, Hen of the Wood Ravioli. A dozen fitting mushroomless desserts offer the irresistible finish.
Customer Reviews:
Fabulous for funghi lovers!.......2002-03-02
I recommend this book for fungi lovers old and new. Great tips and fabulous recipes, along with cute family stories. I use this book often for dinner parties and family dinners. The colorful cover makes a great coffee table addition, but I use the book so frequently I can't keep it out of my kitchen. I have given many as gifts to my culinary friends. It's a winner.
DELECTABLE.......2001-01-28
I watched my husband glace at the book and he just started reading it and about 15 minutes later I realized he was still reading it. He doesn't even cook! Anyway, inspired by his attention to this tome, I grabbed my tea yesterday and hung out on the pet's couch for a good read! I was not disappointed! I now feel I wouldn't be shy about cooking with exotic mushrooms. I can't wait to try the mushroom chile (which I read about in Metropolitan Home mag.)for the Superbowl Party tomorrow. Wow! Thanks Amy Farges!
A mouth-watering compendium of more than 175 recipes.......2001-01-10
A mouth-watering compendium of more than 175 recipes, Amy Farges' The Mushroom Lover's Mushroom Cookbook And Primer is enhanced with a "Mushroom 101" guide and an innovative shopping and preparation primer for more than 30 edible fungi. From Crepe Pouches with Shiitakes, Seared Cod with Porcini a la Grecque, and Lamb Broth with Autumn Mushrooms and Pearl Barley, to Mushroom Cornmeal Muffins, and Old-World Polenta, The Mushroom Lover's Mushroom Cookbook And Primer offers a cornucopia of delicious eating inspired by common and exotic mushrooms, and eminently suitable both for family meals and special event celebrations.
DON'T MISS THIS GEM!.......2000-12-19
I bought this to give as a gift, and ended up cooking from it, and now it's ALL MINE. The recipes cover just about every kind of cuisine, including comfort foods like cream of mushroom soup, etc. I knew about portobellos, but man, this portobello salsa was way off my radar! I did it ahead and it was incredible! Served it with tortilla chips. Another cool thing is that in the back, there's a page for each mushroom , w/ a picture, and how to store and cook them. I give this cookbook my best-ever rating!
Book Description
The poisoning of a Napa Valley bride has oenophile Nikki Sands researching what may have been a killer bottle of wine.
Customer Reviews:
Like A Fine Wine, This Series Keeps Improving with Age.......2007-08-19
Failed actress Nikki Sands, introduced to us in "Murder Uncorked", has moved to the Napa Valley, where she has started her new job as assistant to winery owner Derek Malveaux. The story opens with Derek and Nikki attending a swanky Napa Valley wedding, only to have Nikki stumble across the body of the bride shortly after the wedding. But when one of Nikki's new friends, Isabel Fernandez, is accused of the murder, Nikki is sure that Isabel is innocent and sets out to find the murderer. "Murder by the Glass" features a lot more sleuthing by Nikki, which I found enjoyable. Also a plus in this second book is the development of the characters of "The Boys of Summer" (a nickname given to Derek's half-brother Simon and his lover Mario). In the first story, Derek and Mario were made out to be the laughing stocks of the Malveaux family, but in this one we nmeet them and they play a key role in solving the mystery. There is lots of lots of very funny dialogue in this book.
Nikki's love interestes continue to develop as well, with her relationships with both Andres Fernandez and Derek Malveaux becoming heated. Like the first book, there are several recipes given, along with suggested wine pairings for the recipes.
All in all, this was a delightful cozy. Now I can't wait for my copy of "Silenced by Syrah" to get here, so I can find out what happens next in Nikki's Napa valley life.
The second in the series..........2007-05-23
This is the second book in the delightful series that is set in the Napa area of California. This story actually ranges farther afield geographically. This is a series of books that I have recommended (and in some cases purchased) for friends that are looking for an entertaining read that finsihes nicely without the heavy, cloying after-taste of some other stories.
Pleasant but predictable..........2007-03-09
Having read all of Michele Scott's wine mystery novels to date, I find her ability to spin a tale good, but not great... I wish she would employ more logical thinking in her main charater's ability to investigate a true murder and make the novel more believable. Her protaganist appears much to dumb and cutesy to be investigating a murder which makes the story line go flat in some places. Just a pinch of realism could go a long way in her writing...
On the other hand, I think she does provide the reader with an absorbing romantic saga and paints a delectable protrait of the Sonoma/Napa Valley wine country. I even tried one of the recipes!
Couldn't put it down!.......2007-02-24
As with the first in this series (Murder Uncorked) I LOVED THIS BOOK! It is one of the few books that I didn't want to put down. In both books I loved that I could not solve the mystery until she revealed the murderer to us! (Rare, I always seem to figure it out!). I also thorougly enjoyed the visual imagery Scott created for the reader. I really feel as though I know the characters, the wineries she takes us to, the restaurants they dine in etc. AND I love the wine education she has given me. As someone fairly new, but very interested in, the world of wine, Scott was able to mix in an education in wine, along with a wonderful romance, and intriguing murder mystery. Can't wait for #3 in the series, I just pre-ordered it!
romance or mystery.......2007-02-01
I like a good mystery and love good wine tips but both the authors books so far are dissapointing in that they are more in the catagory of romance rather than mystery.. the heroine in love with two men is just so old and her endings are rather dissapointing..
Average customer rating:
- Not a bad book for the casual chef
- Always Find What I Want To Know
- Tips and Techniques to Boost Basic Cooking Skills.
- Thanks again, Sharon Tyler Herbst
- Everything I wanted to know and more
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The New Food Lover's Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You
Sharon Tyler Herbst
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Paperback
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Quick & Easy
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
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The New Wine Lover's Companion
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The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World
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The New Food Lover's Companion
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Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
ASIN: 0060935707
Release Date: 2002-08-06 |
Book Description
Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.
Customer Reviews:
Not a bad book for the casual chef.......2006-11-10
As a veteran food service professional and a devotee of the Food Lover's Companion i expected a little bit more from this book. It's full of fantastic tips and tricks, many known only in the food service industry, but i would be hard pressed to see this used as a reference book. It's interesting light reading. I expected more food science and chemistry and less 'Hints from Heloise'. The author's reliance on non-stick aerosol spray oil is a little unnerving.
It will certainly find a place in my chef's office, but more for the intersting tidbits of knowledge regarding beets than anything else.
Much of this information would be useful for the casual cook, but it lacks the 'must-have' draw of the Food Lover's Companion.
Always Find What I Want To Know.......2005-07-21
I got this book for a present about six months ago and can't stop picking it up. I heard this author on the radio recently and she was just as engaging and informative talking about burgers as she was about wine-and all the info she discussed is in this book, so I figure it's a darn good deal.
I've been cooking for a long time, but keep finding great info in The Food Lover's Tiptionary-whether for everyday cooking techniques (such as for subjects like corn, eggs, potatoes, tomatoes, etc.) or for tips for special event preparations (like how to handle caviar, or different ways to prepare risotto). There's even info on kitchenware and appliances-from knives to food processors.
Love the "tidbits" at the beginning of almost every listing-little informational "bites" (history, etymology, etc.) that add so much to the subject. In short, LOVE this handy, easy-to-read, exceedingly informative book!
Tips and Techniques to Boost Basic Cooking Skills........2004-11-05
"The Food Lover's Tiptionary" is a collection of tips and techniques on basic culinary subjects, organized alphabetically. I believe there are about 500 separate entries, but the book doesn't say. The 6,000 tips referred to on the book's cover fall under the entries. The book covers specific foods, general food categories, kitchen utensils, and culinary techniques. Food entries are presented in the following format: Tidbit (either a definition or food trivia), Purchasing, Equivalents, Storing, Preparing, Cooking, and/or Using. Some of the food entries are accompanied by short recipes. The formats of other types of entries vary, and may be best described by example: The entry for "Cookies" provides extensive instructions on making dough, preparing pans, baking, finishing, and storing. "Ice" gives general information and instructions for various ice cubes for different occasions. "Baked Goods" includes general baking tips. "Pasta Shapes" describes 65 shapes. Food quotes by recognizable names are scattered throughout the book, wherever the subject of the quote is found. There are several charts in the book, such as metric conversion, oven temperature equivalents, and pan sizes. And there is a Recipe Index in the back, for the over 100 short recipes found throughout the book.
Every cook could learn something from the "Tiptionary", but I think beginning or moderately experienced cooks will find it most useful. The subjects, themselves, are pretty basic. "Gourmet" subjects are few, and ethnic foods not at all. The entries are thorough, though, and would be helpful to an experienced chef if he/she doesn't happen to have experience with a particular food that is included. The emphasis is on instruction in "The Food Lover's Tiptionary", whereas the author's popular "Food Lover's Companion" emphasizes definitions. The "Food Lover's Companion" describes nearly 6,000 culinary terms -ethnic, gourmet, and obscure included.
Thanks again, Sharon Tyler Herbst.......2004-09-21
I've long been a fan of Sharon Tyler Herbst's books (have "The Ultimate A to Z Bar Guide," the "New Food Lover's Companion, the "Wine Lover's Companion" and "The Ultimate Guide to Pitcher Drinks"). So, when I recently received the new edition of her "Tiptionary" I eagerly started thumbing through it. This one's absolutely fabulous, and is also arranged in an easy A to Z format, which is one of the reasons I like this author's books so much! My new hubby's a hamburger fanatic (I'll convert him, yet;) so imagine my delight when I found over two pages of info on the subject. Now I cook his burgers just the way he likes them. Of course, I've found oodles of other subjects that make ME happy, like corn. The "Tiptionary" gave me dozens of hints on how to buy, store and cook it, and it has a super recipe for "Grilled Corn Off the Cob," which my spouse loves! And that brings me to another favorite feature of this book--it has dozens of short recipes scattered throughout. Not to mention that it tells you what to do with leftovers of whatever food you're looking up. Add to that loads of charts (temperature, measurements, pan sizes, pasta sizes, etc.), and you've got a book that every cook should have. Thank you, Sharon Tyler Herbst, for another great one!
Everything I wanted to know and more.......2004-08-12
Well, this book is certainly a winner. I LOVE to cook and know a lot about the subject, but a friend gave this to me for my birthday and I can't stop reading it. It's the little things that count for me, like information on pan substitutions (different sizes that will work for a pan you don't have) and temperature and measurement charts, and a pasta glossary. And I love the fabulous tips on all the foods. For instance, corn and tomato season is coming up and I've been buying a lot. This book gives me all kinds of tips on how to buy, store and prepare them, not to mention what to do with leftovers! I even learned how to make a juicier, more tender and less caloric hamburger. And I finally learned how to handle my microwave oven, which has been sitting unused for months. Need I say more? I LOVE THIS BOOK, and I think most people will, too.
Book Description
The gourmet treasures of the French capital come alive in this must-have book for the traveling food lover. Survey the gourmet treasures to be found in homey bistros within a stone's throw of the Bastille, the local markets on the Left Bank, or the delicacies in the well-heeled precincts near the Eiffel Tower. Each neighborhood's best restaurants, cafes, markets, and specialty shops are keyed to the other major sights most visitors are sure to want to see while in town, so you will certainly be able to blend a culinary tour with shopping, museums and sightseeing. Noted food writer Kate Whiteman approaches each entry with a discerning palate and a vast array of experience and local knowledge. You won't miss the out-of-the-way spots or unusual local delicacies. To keep the memory of Paris alive after you have unpacked your bags again, she includes forty recipes so that you can even eat like a Parisian at home.
Customer Reviews:
Extremely disappointing........2007-07-04
I bought this book expecting to get a guide to very good Paris food outlets. It is not even remotely close. Indeed I am reminded of the famous dictum "it does not rise ro a level that could be called shallow".
It has a lot of very nice glossy pictures & a brief guide to the different areas of the city exactly as you would find in any basic intro to Paris but completely unrelated to Gourmet eating. There are some wonderful recipes (I am sure) but I don't cook.
All in all only a small fraction of the book is dedicated to telling you where to find Gourmet eateries.
A huge disappointment.
A Gourmet Lovers Guide to Paris.......2007-02-15
A wonderful combination of tourism and cuisine...recipes that bring you to the places presented in vivid photos of the most beautiful city in the world...Bon Appetit!
Eat & Shop Merrily.......2007-01-16
Not only a visually beautiful book, but packed full of great recipies and places to eat and shop. We have been to many of the restaraunts, and the reviews are dead on. A great book for anyone going to Paris.
Beautiful Book.......2006-12-22
A really entertaining and useful book to lure you to Paris. Very well written (and detailed) reviews on Restaurants, Cafes, Pastry shops, Chocolate shops, Cheese shops, Markets, etc... by districts and arrondisments. The gorgeous photos alone made me start planning my next trip to Paris. The author also includes quite a few recipes.
Product Description
NEW FOOD LOVER'S COMPANION, THE
3rd Edition
Sharon Tyler Herbst
The new edition of one of Americas best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as one of the best reference books weve seen, a must for every cooks library, its the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers cant be wrongand theyve found previous editions of this book invaluable. For anybody who cooksor who simply loves foodheres a terrific reference source and an outstanding cookbook supplement.
THE NEW WINE LOVERS COMPANION
2nd Edition
Ron Herbst and Sharon Tyler Herbst
The first edition of this popular wine reference was hailed by Jurgen Gothe of the Vancouver Sun as the best new wine book in more than a decade. The New Wine Lovers Companion has been completely rewritten and updated to make it even better. No wine snobbery here. This books style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. A totally revised and expanded appendix is enhanced with charts, line art, and sample labels.
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