Amazon.com
Food Network star Robin Miller gives Rachael Ray a run for her money with her new cookbook, Quick Fix Meals. Focused on time-saving strategies for putting delicious food on the table, Miller's first cookbook is organized by technique, including "Meal Kits" (pre-prepping the ingredients and having them ready to go in the fridge), "Greased Lightning" (tasty recipes that can be on the table in 20 minutes), and more. Want to know more? Check out our exclusive video from Robin Miller, below. --Daphne Durham
A Quick Fix Meal Tip from Robin Miller
Watch the video
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Book Description
Robin Miller is the host of the new series on Food Network, Quick Fix Meals with Robin Miller, which provides viewers with recipes, time-saving tips, and strategies for serving up fresh, healthful meals every day with the least possible effort.
In Quick Fix Meals, Robin shares her best time-saving strategies for putting fresh, delicious food on the table every night. Her recipes are organized by these techniques, which include Meal Kits (pre-prepping the ingredients for a weeknight meal on the weekend, bagging them, and having them ready to go in the fridge; the result--meals that can be on the table in literally 10 minutes); Morph-It Recipes (enjoy Herb-Crusted Turkey Tenderloin one night and you've got the makings for Chili-Rubbed Turkey Medallions or Pan-Seared Turkey with Apples and Melted Blue Cheese another night), and Greased Lightning, unbelievably tasty recipes that can be put together and on the table in 20 minutes. There are also Simple Sides that go together in no time, as well as, for those who just can't live without dessert, a collection of In-a-Snap Sweets.
Customer Reviews:
food my husband will actually eat.......2007-10-11
If you are tired of buying a cookbook only to find 1 or 2 items that you will actually make, then Quick Fix Meals is for you. I was delighted to find lots of recipes that my husband and I enjoy that do not require a lot of specialty ingredients which can be difficult to find living in a rural area. I am really pleased with this cookbook and look forward to buying more Robin Miller titles in the future.
Practical and Delicious.......2007-09-09
I bought this book for my mom, read the recipes and had to buy it for myself. I love the recipes that begin with a big item that can be used for different meals over the following 3 days. As a working mom, these recipes have made meals so much easier!
a good book.......2007-08-26
I haven't gone completely through this book yet. I like what I have read. This is my first book purchased written by robin miller. I have all of paula deens and rachael rays books. I love to cook. Robin has many good ideas.
A great cook book!.......2007-08-09
Finally, real food for real people. Nothing fancy-smancy. Recipes I can actually cook and want to eat. Also enjoyed Robin's pantry list and organization tips.
Very nice!.......2007-07-13
Love the time saving recipes when you can take a base ingredient and transform it into several different dishes.
Book Description
We are an animal-loving population, with consumers in the United States, Canada, Australia, and the United Kingdom spending top dollar on their pets. This trend indicates that pet owners want the best for their dogs and cats. Scientific research shows that home-cooked meals are better for your pets -- especially dogs and cats -- than store-brand food. Feeding pets all-natural homemade food and treats not only provides nutritional and health benefits, but allows pet owners to meet their pet's taste preferences and special needs, and gives them the opportunity to nurture their dog or cat as they would any other member of the family.
The Good Food Cookbook for Dogs is full of information on nutrition for your pet and dozens of stories and recipes from real animal lovers and pet owners that give an intimate, personal voice to the book.
Customer Reviews:
Dog Food.......2007-09-20
This book is not worth buying. You could do as well by just cooking anything yourself and giving it to your dog. This has no special recipes that are dog specific and evaluated for their nutritional content. (which is what I expected)
The good food cook book for dogs.......2007-09-17
I would not buy this item if I had saw it first. Not what I was looking for.
My frenchie gives it a big "paw up!".......2007-09-04
My frenchie puppy loves the Chicken n' Rice stew mixed with a little kibble. He's growing like crazy. I can't wait until his first birthday to make the doggie cake!
Good, but needs further research and adjusting.......2007-07-17
This book is good, but by no means the perfect book of recipes. I have had it for probably 6 months now and did further research before using the recipes in the book. A lot of the "stew" recipes call for pasta (which we all know is a simple carb, not found in nature) and only a small amount of meat compared to the rest of the ingredients. What I've done is adjust the recipes I choose to use by upping the meat amount by 3-4 times and eliminating all pasta from the recipes. I include all the veggies/legumes/brown rice as suggested as these add essential vitamins/minerals/antioxidents. I also feed this as my dog's PRIMARY diet, without the kibble that the book suggests. For breakfast, my dog (16lb bichon frise) receives 1/2 c. of stew and for dinner he receives 1/2 c. of stew plus 1/2tsp a powdered dog vitamin supplement that I mix in. He loves it and is healthy by all accounts!
Bad Recipe.......2007-07-13
I have a recipe that was printed in Woman's Day with Donna's recipe for Oatmeal Apple Cookies for dogs. It is horrible to make. Dryer than a bone(no pun intended) to roll out; the dough would not stick together. They also did not take but 18 minutes to bake and not her 30-35 minutes.
I followed the directions and know how to bake so I don't know what was so wrong. I have tried to find her through search and there is nowhere to contact her.
The recipe needed more oil and more water to make the dough pliable. Really, to be able to just roll out. At least my dog like them but I will never make then again!
Product Description
Using fresh, wholesome ingredients, this book offers a variety of slow cooker recipes that range from appetizers to desserts. A wealth of practical information on slow cookers and accessories.
Customer Reviews:
Look before you buy.......2007-08-13
Since this is a cookbook, I should have looked through a copy before I purchased. Many of the recipes do not feature a full day of cooking in the crockpot. Therefore, they can't be used on a workday.
A Few great Recipes.......2007-08-08
I made a few recipes from this cook book that turned out great, and another few that weren't great at all. There was a lot of variety and different/new ideas, but it was not ideal for someone that is using the slow cooker to save time. A lot of the recipes involved a lot of ingredients, a lot of pre-cooking things before they went in the cooker, and also additional steps involved during the cooking (ex: after 2 hours turn the slow cooker on low,etc.)... and all of these things make it difficult for the cook who is away all day at work to even attempt. Also, many of the recipes called for short cooking times, like 3-4 hours, and that isn't ideal for a person who is working outside of the home for 9 hours prior to dinner.
Great Recipes - Great Cookbook!.......2007-08-05
I love this book! I recently purchased several cookbooks on slow cooking for use in a class I was teaching and this was my favorite on the subject for several reasons.
I like cookbooks that are organized so that I can find what I'm looking for fast. This book has good organized chapters and a terrific index which makes it possible for me to find whatever I'm looking for in just a few seconds.
I like the variety of recipes contained in this book, over 350 of them, for both the traditional dishes we have always cooked in our slow cookers like soups, stews, chilies, and pot roasts, and also for dishes that I hadn't thought of cooking in a slow cooker like desserts, jams, sauces, and casseroles. Actually, the thing that caught my eye and was one of the main reasons for buying this book was a chapter with instructions on cooking polenta, risotto, grits, rice, and other grains. Once I had prepared polenta in my slow cooker according to the directions in this book, I was hooked! I will never again have to stand over a hot stove stirring polenta for 40 minutes or more; nor will I ever have to stir my risotto or grits either!
I have many cookbooks in my library that are disappointing just because they read like a laundry list of recipes; there are no comments such as what to serve the dish with, or helpful hints, or little blurbs on how the recipe came about. The comments preceding a recipe help me as the reader get a glimpse of the author's reasons for putting the particular recipe in the book, or a description on the recipe such as "this is a hearty thick soup, perfect for a cool evening," or what to serve the dish with. Those comments make the book readable for those of us who enjoy reading cookbooks like novels, and help those who hate to cook decide if a recipe is suitable for their particular purpose. This book has comments preceding every recipe which are very helpful.
I think this book is an excellent choice for cooks of all skill levels. It contains all of the preliminary information a cook needs to begin slow cooking, even for someone who hasn't done it before. It discusses what slow cooking actually is, cooking times, temperatures, cooking at high altitudes, safety, adapting regular recipes to a slow cooker, and numerous other helpful subjects. This book also has conversion charts and it even has a page that lists the manufacturers of slow cookers and their web sites.
The one drawback that I can see for this book is that there are no pictures. Many of us are visual cooks and would like to see what a dish is supposed to look like. That isn't possible with this book, and is the only thing that would prevent me from purchasing several copies for wedding and shower gifts; I feel like gift books are better if they have pictures. I do plan however, to purchase three more copies to give to my daughters; the recipes in this book are so easy and good it may help them avoid stopping for fast food so often and improve the nutrition and health of my grandchildren
Is ketchup a recipe ingredient to you?.......2007-07-19
Your answer to the question will determine whether you like this book. I almost purchased this book, and then found it at the library to look at first. I found 4 recipes that I would consider making. One recipe (but not one of the 4) listed ketchup as a recipe ingredient, and others listed similar prepared processed sauces likely to have lots of sugar. Its probably fine for someone using the crock pot to save time and bother - but I like to know the ingredients, and ketchup doesn't cut it for me.
Start cookin'!.......2007-07-12
This is a great book, but I didn't look close enough. For the price (under $8.00) I was expecting a small book with a few recipes and didn't really review the listing. This is a thick book with a number of categories, including many you wouldn't expect in a slow cooker cookbook. Good book...Great value...Easy recipes!
Book Description
Fully updated to keep pace with a rapidly changing technological environment
The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today.
As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends.
Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
Customer Reviews:
Good information, bad organization.......2004-02-25
I had to use this book as a text for a purchasing course I took and was frustrated to no end by its lack of organization. The different sections often repeat and even contradict themselves, although this improves substantially when you get to the chapters in the second half of the book on specific categories of items to be purchased. Each chapter is followed by a list of 30-40 "important words and concepts," most of which aren't defined or explained in the chapter but just mentioned in passing. Some of them aren't even mentioned in the chapter, and many of them appear on two or three different lists. The index is so limited as to be next to useless, and there is no glossary. I found myself continuously referring to other books and internet resources to get the information I needed, not because it wasn't in the book, but because I couldn't *find* it.
That said, the content of the book is thorough and well thought-out. Though I wouldn't recommend it as a textbook or desk reference, reading through it would give a novice buyer a good grounding in the principles of purchasing.
Awesome Book!!.......2001-12-12
This text is very easy to use. It covers just about every aspect of purchasing in the hospitality industry, and makes it simple to find what you're looking for. The information is very straight-forward, and it's written in plain english for anyone to understand.
Good book!!!.......2001-12-08
This book is very informative and well-organized. It's very easy to find what you're looking for...and it's got it all when it comes to information that pertains to purchasing for the industry. Very up-to-date...I especially liked the "Technology Applications for Purchasing" chapter.
A Comprehensive Understanding to Purchasing in the Hospitali.......2001-01-08
This textbook succinctly outlines and dicusses purchasing processes in the hospitality industry. It is therefore essential for any nonpurchasing agent who wants a comprehensive view of the purchasing function and activities to understand the management of a successful operation. The book has a lot of useful hands-on information and would be valuable to any person who will be assuming any purchasing related activities in the hospitality industry. As one who has studied hospitality management and worked in the industry, the detailed explanations are very precise and correct and very instructive. The book is recommended for nonpurchasing agents, but I recommend it for anyone who wants to understand one of managements' biggest headaches: purchasing.
Average customer rating:
- A really nice book - some of the criticisms are off.
- A culinary masterpiece
- Excellent, Italian Betty Crocker on Speed,Extrememly comprehensive ... but...
- Great collection - a few quibbles
- Easy to use, even for dieters!
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The Silver Spoon
Phaidon Press
Manufacturer: Phaidon Press
ProductGroup: Book
Binding: Hardcover
 History
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Italian
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 0714845310 |
Amazon.com
First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.
Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").
All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm
Book Description
First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," likesections on patty shells and bean sprouts, surely not an Italian dining staple.Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), andpancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm
Customer Reviews:
A really nice book - some of the criticisms are off........2007-10-10
A few people criticized the book in earlier reviews for not providing enough detailed information about how to cook certain recipes. I wanted to point out that this was probably a cultural difference, one that Americans should just get used to if they really want to understand Italian cooking. To show that it really is a cultural difference, i point to two pieces of evidence.
(1) The book itself discusses how they had to increase detail in recipe-presentation for American tastes. That said, you shouldn't complain that its too vague - because this is just how Italians do recipes. (Chances are, they allow for a lot more variation in the outcome than Americans do, btw... if you watch Mario Batali, he notes that every Italian mother has her own version of each dish). The extreme specification of every last detail is a desire of American home cooks.
(2) If you look at the recipes by famous chefs at the end of the book, you'll notice a really funny difference. All of the chefs who are FROM ITALY provide directions for recipes that take up only 1/2 a page each. All of the chefs who are NOT FROM ITALY provide directions for recipes that take up the whole page. (The ones from the U.S. - Lidia Bastianich and Mario Batali are the best examples of this). This should be a good sign to everyone that it's a cultural difference that you should try and co-opt rather than reject, if you're trying to understand Italian cooking as a whole.
A culinary masterpiece.......2007-08-28
This book is a treasure trove of delicious treats. The overwhelming number of recipes is countered by an efficient cataloging system, making it simple to find precisely what you wanted. The addition of famous chefs' sample menus is an added bonus that makes this book truly unique. I highly recommend The Silver Spoon to anyone who wants to explore the delights of the kitchen: from novice to pro, this book takes the cake.
Excellent, Italian Betty Crocker on Speed,Extrememly comprehensive ... but..........2007-07-18
Great book, really excellent recipes applicable to the beginner up to advanced cooks. However, the book really doesnt describe techniques for preparing the food which are really needed in the american market. As an example there are several recipes for squid and cuttlefish but no cleaning techniques which can complicated. I highly reccomend this book as a standard part of your cooking library, it is truly a goldmine of recipes, sort of an Italian Betty Crocker cookbook on speed.
Great collection - a few quibbles.......2007-07-01
This is a mammoth collection and many recipes sound terrific. A few problems, though.
What REGION claims the recipe? Italians are tied to their family regions. This information belongs in the recipes.
AMERICAN VERSION OF ITALIAN INGREDIENTS. What type chilies or lettuce, for example, would make the recipes as close to authentic as possible?
PICTURES. There are beautiful pictures of prepared recipes. There are no captions for the pictures, and sometimes, the reader can't guess which recipe on the facing page is pictured.
I'm enjoying using and reading this book, but I wish the publishers had done a little more editing for the U. S. market.
Easy to use, even for dieters!.......2007-06-16
Needless to say, I LOVE Italian food. When I went on the SouthBeach Diet, I was terrified - a limitation on carbs meant no more pasta! However, this book provides SO MUCH outside the range of normal pastas that I can still enjoy great Italian food without compromising my diet. A definite winner!
Book Description
Broad, helpful guidance and information for controlling costs for foodservice managers and students
In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated Third Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and margins high.
Throughout the text, this updated edition integrates the latest material on new technologies that impact cost control in the foodservice industry and the business world. Complete with an accompanying Student Workbook that helps readers earn a certificate from the National Restaurant Association Educational Foundation, highlights of this Third Edition include:
- Apply What You Have Learned feature focusing on practical, real-world applications of topics and concepts
- Expanded coverage of legal issues that may affect a manager's decisions
- Revised material offering a better understanding of the connection between all parts of the ordering process
- An increased number of Test Your Skills questions that give readers more chances to practice what they have learned
- A bonus disk packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets
Students in foodservice management courses will find Food and Beverage Cost Control, Third Edition a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations.
Customer Reviews:
Easy to understand.......2006-02-25
This text book is very self-explanatory. Makes learning the information easy and helpful. All books should be written like this one.
Food & Beverage Cost Control.......2002-06-12
As a culinary educator, I find this book both informative and user-friendly. The Excel spreadsheets and "Fun on the Web" exercises add interesting and useful technological components. The text gets to the point on all issues without belaboring the theoretical aspects of food and beverage cost controls. The book covers junior and senior level concepts in a readable format suitable for freshmen and sophomores. It is a book for all levels with real life examples. I would recommend it to anyone, be it from education or industry.
An excellent edition!.......2001-06-19
This book is a must-read for any foodservice manager who is interested in an accurate, to the point, and technologically advanced review of food and beverage cost control methods. Controlling labor and food costs have never been more important than in today's environment. Those managers who master control procedures will succeed, and this book helps them to do just that.
The author's use of Excel spreadsheets really helps learning, as does the large number of realistic industry examples. Even the Internet plays a part in the book's usefulness when the authors refer readers to applicable web sites. Best of all, the concepts (especially those related to labor control) that are presented are useful to the managers I work with regardless of their culture or even the continent in which they work.
I recommend the book to all hospitality managers, and I would recommend it to any serious student of hospitality.
Book Description
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book.
This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.
Customer Reviews:
i'm just here for the food book.......2007-10-10
i bought this for my 16 year old nephew as a gift. he has read it through 3 times already and says he refers to it often. he has said he likes how it explains cooking terms instead of just telling you to do something...it tells you how to do it as well.
my husband also has this book and referred it for our newly budding nephew's interest in cooking.
an enjoyable read. . .for a fan........2007-10-05
This re-imagined version of "I'm Just Here for the Food" is a pleasant read. Mr. Brown includes many of his popular recipes from Good Eats. The book is essentially a detailed treatise on why our food does what it does when subjected to heat. Sound boring? I explained AB's manifesto of how heat is applied during cooking to my seven year old son (conduction, convection, radiation) and he got it! Anyone who cooks, wants to cook, or knows a cook just might want to give this one a try.
gotta love the guy!.......2007-10-05
This is the book I've been looking for since I started cooking. I have purchased books, subscribed to magazines, visited web sites, etc. but I all have ever found was recipe collections. Alton teaches you how to cook, explains how and why it works and makes it entertaining. Just like his show on Food Network. Same goes for his other book - "I am just here for more food". These two books are the only ones you'll ever need, knowing the process you can create your own recipe collections.
phenominal.......2007-09-29
One of the best cooking/reference books I have read yet. Excellent quality and promt delivery.
Awesome coffee table cook book.......2007-09-09
This book is really cool because it explain why things cook the way they do.
And, everyone loves Alton.
Average customer rating:
- The Ultimate Rice cooker Cookbook
- Very good as a simple reading
- Great cookbook.
- Rice CookerRecipes
- Best rice cooker companion
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The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
Beth Hensperger , and
Julie Kaufmann
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback
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366 Delicious Ways to Cook Rice, Beans, and Grains
ASIN: 1558322035 |
Amazon.com
Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.
There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton
Book Description
This book unlocks the rice cooker's true potential. It thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean.
Customer Reviews:
The Ultimate Rice cooker Cookbook.......2007-10-10
This cook book has extensive histories of rice and other suggested grains; good for the historian, bit much for this cook! Recipes, once you get to them are fine. I'd ordered another rice-cooker book at the same time, one aimed at students -- which I found to be handier and easier to use.
Very good as a simple reading.......2007-08-12
Even if you don't buy this book as a companion to a fuzzy logic(high recommended), it's still a really good read about rice. The only thing that is a let down about the book is the detail information, the print type, and occasionally the layout. Also, the biggest thing that is frustrating me with the book is trying to figure out how to measure liquids. They give conflicting,IMO, advice on how to measure out liquids and go on to say that "...always specify the difference." I didn't find that to be clear or the case in some instances. (If anyone can clear that up for me, that would be great.)
Otherwise I still would recommend this book, and will probably buy 2 for family members for Christmas. It's worthy of being on a kitchen bookshelf.
Great cookbook........2007-05-09
This cookbook has a big variety of recipes to try in your rice cooker! If you have recently bought a rice cooker or had one for a while & want to learn more ways to use it, then get this book! I must add a lot of the recipes will require a rice cook with fuzzy logic (or the more advanced/expensive cookers.)
Rice CookerRecipes.......2007-04-10
I am new to rice cookers and I found this book to be very helpful... There are so many recipes that everyone will find lots to choose from... I refer to this book every time I use my cooker... Everyone who has a rice cooker should have this book.
Best rice cooker companion.......2007-04-06
I just bought a fuzzy logic rice cooker // this book is the best // the recipes are great
Book Description
Cooking cocaine is remarkably similar to cooking foie gras. Both are costly ingredients and require careful attention. Left unattended, cocaine will go up in smoke; foie gras dissipates into a puddle of fat.
So begins one man's remarkable journey of transformation. Jeff Henderson grew up in the inner–city streets of San Diego. He spent nine years in federal prison for dealing drugs, where he became fascinated with cooking and decided to pursue a career as a chef when released. Little did he know how hard it would be to climb to the top of this profession. He is now the executive chef at the Café Bellagio in Las Vegas.
A combination of Angela's Ashes and Finding Fish, this is the enthralling story of someone who has managed to overcome the most unimaginable adversity. Alive with the energy of street life, the sober reality of prison, and the visceral thrill of being inside the intense kitchens of great restaurants, Cooked is a journey through the America of crime, punishment, and redemption. And at it's heart, it is a very human story of how even the worst mistakes can be overcome.
Customer Reviews:
Great read, compelling story.......2007-09-24
Wow, Jeff Henderson had a real "rags to riches" story. This book captures all the details of how Mr. Henderson went from "nothing to something". It's a good read because the story captures you from the beginning.
I would definitely recommend this book to anyone who is interested in reading a "feel good" story, but i would also recommend it to youths who want to know what it's like to go from "something to nothing" real fast.
This book chronicles the good, the bad and the ugly of Mr. Henderson's life. What I really liked is how he did not make any excuses for his failures (his anger, temper, mistakes, etc). Youths will learn about responsibility from reading this book.
What an interesting life..........2007-09-14
Wow! Well written. It was so great to learn about how a person could change their life into something so positive after it was so worthless.
Awesome.......2007-09-03
I loved this book and would recommend it to familes that have youth in their homes, especially with drug crimes so high in our communities. I have a son that is currently serving a 11 year Federal sentence for crack cocaine and will share this book with him and his children. This is a great book to teach youth in Boys and Girls Club that what they see as far as drugs and living the good life, will come to an end. I work in the school system and ask youth on a regular basis what they want to be when they grow up, most boys say a drug dealer, that's what my father was. I ask where is father now, "in prison" but, I will be smarter than him and not get caught. I tell them from personal experience not what someone told me but they will end up one of two places in jail or dead, and to choose a more promising career, and to remember the choice is yours.
Cooked from the Streets to the Stove.......2007-08-13
This was an excellent book. It showed how someone can change their life no matter what obtacles are in front of them. This book is a book for all ages to read it allows you to see if a person wants to have change in their life it can happen by setting your mind to it, living a clean life and working hard.
I am very glad I saw this guy on Oprah and I decided to purchase the book.
Great Story, Great Read.......2007-07-27
You'll learn more than you thought you would ever want to know about selling crack on the streets, the prison system, and the world of culinary art...quite a trifecta. I wasn't particularly interested in any of these things but the book certainly kept my attention. It seems unlikely to me that Mr. Henderson wrote the book - if he did, he can add author to his list of accomplishments - if he didn't, his ghostwriter did a terrific job.
Book Description
Of the 20-plus cookbooks Jacques Pépin has written, Chez Jacques is his most personal and engaging. Now starring in his tenth PBS series, Pépin ranks among America's most beloved cooking teachers, and this book shows us why.
The book's 100 recipes—for soups and appetizers, main courses, side dishes, and desserts—are Pépin's own favorites among the thousands he has created over a lifetime of cooking. Using readily available ingredients and relying upon familiar techniques, these are the dishes he makes when preparing food at his Connecticut home. But Chez Jacques is more than a collection of well-liked recipes; it's also a captivating sentimental journey. Each dish is introduced by a recollection—of picking dandelion greens for a spring salad, of buying fresh eggs from the local farmer—that invites readers to share in the traditions and rituals of Pépin's most intimate circle.
This treasury of great food, lore, and memory is exquisitely illustrated with a sampling of Pépin's paintings, as well as hundreds of color photographs of the finished dishes and of Pépin in all his “natural habitats”—pitching boules with a group of friends, savoring a glass of chilled rosé in the afternoon sun, painting landscapes, designing menus, and, of course, working in his kitchen.
Customer Reviews:
Chez Jacques.......2007-09-14
Wonderful, uncomplicated recipes beautiful photographs of dishes. Gorgeous photos of his artwork and graphics. Overall a lovely volume that you will find yourself using again and again.
Haute Cuisine made simple.......2007-08-23
A beautiful illustrated cookbook for a very decent price. Jacques Pepin effectively merges French cooking with American cuisine. His recipes are easy to follow and their success is grounded in the simplicity Pepin uses in his cooking.
"Chez Jacques" is one of our favorite cookbooks. If you like Gordon Ramsey and Emeril, this is a book you should have a peek at.
Try the tortilla pizza! Heavenly!
A. Fontaine, PA
excellent value.......2007-07-28
Great book at a REAL savings. The price at a local bookstore was $15 higher for the identical book.
A lovely coffee table book, but..........2007-06-20
Lots of pretty photos and some pleasant chit chat from Pepin, but not a great cookbook. The recipes are pretty basic and I'm guessing you've seen them elsewhere. This book is really geared towards fans.
Pepin is great and he deserves all the praise he gets but I regret buying this particular book.
Like a conversation with Monsieur Pepin.......2007-05-25
Leafing through this book is like sitting down and having a long conversation with Monsieur Pepin. His knowledge and charm are in every delightful story about how and why he loves a particular dish, from fried chicken to escargot, and the photography by Tom Hopkins is superb. Together they have created a coffee table book that you will want to have on your lap more than on your table... preferably with a glass of rose on the side. I highly, highly recommend this book.
Books:
- Quick Meals for Healthy Kids and Busy Parents: Wholesome Family Recipes in 30 Minutes or Less From Three Leading Child Nutrition Experts
- Rosen and Barkin's 5-Minute Emergency Medicine Consult (The 5-Minute Consult Series)
- Simple Abundance: A Daybook of Comfort and Joy
- Spice: Flavors of the Eastern Mediterranean
- Tapas: A Taste of Spain in America
- Testing IT: An Off-the-Shelf Software Testing Process
- The Beach House Cookbook
- The Bread Lover's Bread Machine Cookbook
- The Cleveland Clinic Foundation Creative Cooking for Renal Diets
- The Complete Book of Essential Oils and Aromatherapy: Over 600 Natural, Non-Toxic and Fragrant Recipes to Create Health - Beauty - a Safe Home Environment
Books Index
Books Home
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- Force. the Transformation of Social Security Systems in Central and Eastern Europe
- The Shell Seekers
Small Changes, Big Results: A 12-Week Action Plan to a Better Life
Semi-Homemade Slow Cooker Recipes (Sandra Lee Semi-Homemade)
Semi-Homemade 20-Minute Meals (Sandra Lee Semi-Homemade)
Everyday Food: Great Food Fast
Everyday Pasta
