Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock

Average customer rating:

my most beloved cookbook (and that's saying something)

I'm NOT Vegan, but I love this cookbook

Super excellent food for the whole family!

I never thought I'd crave tofu.

My new favorite cookbook

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
Isa Chandra Moskowitz
Manufacturer: Marlowe & Company
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books
Reference | Cooking, Food & Wine | Subjects | Books
General | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books
Vegan | Diets | Diets & Weight Loss | Health, Mind & Body | Subjects | Books
General | Health, Mind & Body | Subjects | Books
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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

The Mediterranean Vegan Kitchen

Vegan Freak: Being Vegan in a Non-Vegan World

La Dolce Vegan!: Vegan Livin' Made Easy

Becoming Vegan: The Complete Guide to Adopting a Healthy Plant-Based Diet

ASIN: 1569243581

Book Description

In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet—while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience. This one-of-a-kind cookbook offers 125 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with "alfreda sauce," and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.

Customer Reviews:

my most beloved cookbook (and that's saying something).......2007-10-08

I originally found isa chandra moskowitz about a year ago on her cooking show, the post punk kitchen. I had recently become a vegan and although I was an avid vegetarian cook, I had been eating a lot of frozen meat substitutes and tofu stir fries as a vegan. I needed ideas (ideas that didn't include brie). after watching a few episodes of isa and terry's show, I bought vegan with a vengeance. it definitely made veganism a lot more fun and delicious!

isa's recipes stress fresh ingredients and making things from scratch. it may take a bit of time, but it is always worth it in the end! I think the biggest excitement for me was trying the vegan matzo ball soup. I actually enjoyed it more than my memories of overly salted chicken broth versions I'd eaten growing up. another spectacular recipe is the baking powder biscuits with white bean gravy and tempeh sausage crumbles. I live in san francisco and was feeling depressed about missing out on the pork store's biscuits and vegetarian gravy for breakfast. after making this meal recently, my cravings were completely satiated and then some! my non-vegan boyfriend requests it all the time for weekend brunch.

the bottom line is, all of the recipes I've tried are amazing and filling and in no way the stereotypical vegan fare. it is food for food lovers, whether they eat meat or not. buy this book and love it.

I'm NOT Vegan, but I love this cookbook.......2007-10-08

I'm not vegan, but my husband is vegetarian and my daughter is allergic to dairy and eggs. Cooking for all three of us can be difficult. This cookbook is a life saver, literally. Isa's recipes give me safe options for my toddler that are really delicious to boot. Her lemon blueberry waffles alone are reason to buy the book - every person I've made this for - vegan or not has agreed it's the best waffle recipe ever. Other favorites include the pumpkin oatmeal cookies, Fronch Toast, and the various scone recipes. If you want to bake for people with dairy food allergies, this is the book for you. Next on my list is her Cupcakes Around the World cookbook - perfect for the birthday party coming up.

Super excellent food for the whole family!.......2007-10-03

I originally borrowed this book from our local library and just did not want to turn it in. The book is worth the price just for the scrambled tofu and pumpkin muffin recipes! While not as focused on making recipes low fat or sugar or salt free like other vegan cookbooks (I have tended to tone down the sugar a bit on some of the recipes), its great food and gives us lots of great tasting new ideas for getting healthy vegan food into our diet. My husband, our 4 year old son and I give this 6 thumbs up and are eagerly awaiting her next book. Do give it a try.

I never thought I'd crave tofu........2007-10-03

So, there I was, an ovo-lacto vegetarian. Mainly, I rationalized, because I couldn't figure out how to bake without eggs, or thought that "abandoning" cheese would be just too difficult. If one would believe the current media stereotype, vegans exist on eating twigs and apples. Know what? Twigs be damned. Vegan with a Vengeance, and the oh-so-amazing Vegan Cupcakes Take Over the World, make eating with a conscience easy. Easier than easy. I don't crave cheese at all. I do, however, crave tofu scramble. It is so good that one day, I ate it breakfast, lunch, and dinner. The homemade seitan is so incredibly good, makes a ton, and saves you beaucoup bucks because you don't have to buy it at the store (did I mention that it tastes WAY better than store-bought?) The cheesy flavor that nutritional yeast flakes give off is too amazing to be believed. VwaV has breakfast, lunch, brunch, dinner, dessert... everything you need to make delicious, twig-free meals for everyone. If you're looking at this cookbook because you want a healthy alternative to an animal-based diet, I would urge you to get this. It's not preachy. It's chock full of hints and tips, product resources, and just really, really, delicious food.

My new favorite cookbook.......2007-09-30

I love this cookbook! The recipes are easy, and they have all turned out great. It even inspired me to try baking vegan cookies for the first time, which turned out better than cookies I used to make with eggs and butter. My favorite part about the book is that there isn't a single recipe that calls for meat substitute products or brand name items.

A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes

Average customer rating:

A 'must' for any public lending library catering to busy - but gourmet - home cooks.
Fails to deliver, little ingenuity
A Twist of the Wrist
Cookbook
More Complex Than The Title Suggests

A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes
Nancy Silverton
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

General | Quick & Easy | Cooking, Food & Wine | Subjects | Books

Gourmet | Special Occasions | Cooking, Food & Wine | Subjects | Books
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ASIN: 1400044073
Release Date: 2007-03-27

Book Description

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . .

Enter, the jar!

Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends.

A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:

Cumin Shrimp and Chickpea Salad with Roasted Carrots
Creamy Corn Soup with Bacon and Cheddar Crostini
Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar
Boneless Pork Chops, with Creamy Polenta and Fennel Pollen
Seared Rare Tuna with Tomato-Olive Salsa
Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts

In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.

There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.

This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

Customer Reviews:

A 'must' for any public lending library catering to busy - but gourmet - home cooks........2007-07-27

Chef Nancy Silterson is the original dessert chef at Spago and founder of the La Brea Bakery, but here shifts her attention to compiling a list of favorite products that come in convenience jars, cans, and boxes, along with recipes which need less than 30 minutes to prepare. From a Cream Corn Soup with Bacon and Cheddar Crostini to Seared Lamb Chops with Ratatouille, mouth-watering color photos of finished products accompany tips on how to blend quick ingredients with fresh for optimum home cooking. A 'must' for any public lending library catering to busy - but gourmet - home cooks.

Diane C. Donovan
California Bookwatch

Fails to deliver, little ingenuity.......2007-07-18

This cookbook does not deliver on its premise.

Often the only "larder" ingredient is a single box of pasta, can of tuna, or a jar of roasted peppers. The olive oil or mayonnaise may also come from a jar, but that's hardly revolutionary. I would have preferred the book to include classic larder cooking, old family secrets, and novel twists on larder cooking. If you are an experienced cook, and you already know that you can make a dinner out of tuna, capers, and some olives, and this book will provide you with little insight. As in many Nancy Silverton books (I have several), many recipes have a feeling of "I just slapped this together for dinner, and I thought it was good enough to publish."

The book also fails to include any Asian, or specifically Japanese dishes, which are renowned for springing to like from simple ingredients like noodles, miso, nori, etc. Dried ingredients, such as seaweeds, mushrooms, beans, or rice and mung bean noodles are not addressed. Frozen ingredients, a secret to many kitchens, are ignored. Coconut milk and peanut butter, staples of asian and african cooking are neglected.

Mostly, this cookbook provides a suite of FRESH food, with garnishes made from jars, cans, bags and boxes.

A Twist of the Wrist.......2007-07-18

Really disappointing. Boiler plate in almost every recipe, almost all of which is way below the author's usual standard.

Cookbook.......2007-06-27

We returned this item. My husband had read a review in a newspaper about this and it did not live up to the review. It was more of a gourmet cookbook,not what he expected.

More Complex Than The Title Suggests.......2007-05-23

The recipes are for sophisticated preparations that happen to use commercially prepared ingredients. The recipes, while very good and interesting, are not quick unless you are an advanced chef who would otherwise prepare these dishes from total scratch. My wife returned the book unused.

Cooking the RealAge Way: Turn back your biological clock with more than 80 delicious and easy recipes

Average customer rating:

an old dog, new tricks1
Unreasonable format
Very Good recipes
Great if you like Tofu!
REAL EASY AND YUMMY

Cooking the RealAge Way: Turn back your biological clock with more than 80 delicious and easy recipes
Michael F. Roizen , and John La Puma
Manufacturer: Collins
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

General | Exercise & Fitness | Health, Mind & Body | Subjects | Books

General | Health, Mind & Body | Subjects | Books

Healthy Living | Personal Health | Health, Mind & Body | Subjects | Books
Similar Items:

ASIN: 0060009357
Release Date: 2003-06-03

Book Description

Looking for meals that are delicious, healthy, and easy to make? How does Shiitake Mushroom and Asparagus Frittata with Smoked Salmon sound? Or a Roasted Red Pepper and Kalamata Olive Sicilian Salad? Or Pistachio Pilaf with Butternut Squash and Gingered Cranberry Sauce? They sound very tasty, but would you believe they can also actually help you control your genes, making your RealAge younger? You don't have to be at the mercy of heredity. It's true: These recipes and many more have been developed and tested by Dr. Michael F. Roizen, author of the bestselling RealAge, Are You as Young as You Can Be?, and Dr. John La Puma, who is also a professionally trained chef. With his RealAge program, Dr. Roizen has already helped tens of thousands of people turn back the clock. Now he and Dr. La Puma are cooking things up in the kitchen in Cooking the RealAge Way.

Cooking the RealAge Way offers more than eighty easy, healthful, and scrumptious recipes, all of which prove that nutritious meals don't have to be time consuming, filled with hard-to-find ingredients, ortaste like they're good for you. These recipes explode in flavor and are low in aging fats and sugar and high in Omega-3 oils, flavonoids, and antioxidants. Each recipe provides a detailed description of that meal's age-reducing benefits, and every meal of the day is covered -- from breakfast's melt-in-your-mouth Golden Banana Pancakes with Fresh Raspberries to the after-dinner pièce de resistance Chocolate Strawberry Sundae. The meals are so appetizing, you'll forget that they are good for you and make them again and again.

Cooking the RealAge Way also features:

The Kitchen IQ test -- use it to find out if your kitchen is aging you and how to stock your kitchen to make yourself younger with what you eat

The benefits of using fresh produce in season

The advantages of using the best herbs and spices -- and how to grow them in your garden

Tips on improving your family's eating habits

Easy culinary techniques, from blanching to grilling

Finally, a cookbook that both your nutritionist and inner gourmand will love.

Customer Reviews:

an old dog, new tricks1.......2007-09-27

I've been a cook for 'bout 40 years.
However in this book I learned a lot.
My husband is an Internist in Medicine,
so our family has been into healthy
eating for a lifetime.
You certainly make my healthy cooking
easy.
s. daugherty

Unreasonable format.......2007-05-14

A total waste of my money.

The format of the cookbook was confusing and frustrating--organized according to the season of the year, which may seem like a nice idea, but unrealistic. Trying to find something nice to cook for the evening's meal meant searching thru each season and then searching the dinners-only for that season. Finally, there just weren't many recipes offered.

I wish I could have returned the book, but then I'd have to pay shipping again and it just wasn't worth the time & effort.

Very Good recipes.......2007-05-09

This has a lot of great ideas for recipes that I intend to try. Very good book.

Great if you like Tofu!.......2007-05-07

The book looks great on the outside however many of the recipes are vegan style or tofu related.

REAL EASY AND YUMMY.......2007-04-17

The recipes in this book are indeed delicious and easy and I feel better when I eat the RealAge way. In fact, since eating this way I have more energy and my arthritis seems better. I only really have time to cook on weekends and one night a week but thankfully my husband helps on the other days. I just wish I had more time to cook but when I do I turn to this book as a guide! Pamela D. Blair, Author The Next Fifty Years: A Guide for Women at Mid-Life And Beyond

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

Average customer rating:

A culinary student must have
Don't Bother Me...I'm choosing a wine.....!
From http://www.AWineStory.com Publisher Marisa D'Vari
Great content, sloppy editing
Perfect Timing

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Andrew Dornenburg , Karen Page , and Michael Sofronski
Manufacturer: Bulfinch
ProductGroup: Book
Binding: Hardcover

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books

Cooking, Food & Wine | Qualifying Textbooks - Fall 2007 | Stores | Books
Similar Items:

ASIN: 0821257188

Book Description

The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America's leading pairing experts In a great meal, what you drink is just as important as what you eat.This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal- breakfast, lunch, and dinner - from ordinary to extraordinary. Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America's best restaurants, including Alinea, Babbo, Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa's, The Modern, Per Se, Rubicon, Tru, and Valentino. You'll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters.You'll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches.Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6. This incisive, hip writing team (Publisher's Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference.Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur's bookshelf.

Customer Reviews:

A culinary student must have.......2007-05-12

I recently had to do a food and wine pairing for class. Considering i'm still in school, I had no idea what to do.After talking to a chef instructor, I decided that this book would benefit me in both school and out in the industry. I mean, it even pairs water. Yeah, this book is definately worth every cent.

Don't Bother Me...I'm choosing a wine.....!.......2007-04-18

The dust on my furniture is thickening, the phone is ringing, my dog wants a walk...Sorry, I am selecting which beverage to serve tomorrow nite with peel-and-eat shrimp...oh, what fun!! Watch out because once you open this book, it will be awhile before you rejoin the world: It's pure facination and empowerment (!) for an avid foodie who has never been quite certain of what wine to serve without groveling at the local wine shop! And it's not just about wine; there are fabulous suggestions for beer, citrus drinks, tea....

There are already excellent reviews (in my opinion) so I don't want to reinvent the wheel by raving on the photos, the organization, the pure depth of information, the perfection of this book. But if you have stopped on this page, you probably also own a dog-eared, raggedy, finger-smudged copy of "Culinary Artistry" (somewhat like mine is?) and suffice to say that while this is a much more beautiful book and may not necessarily be sitting next to your stove (although there are wonderful recipes...)you will probably refer to it as often.

Suggestion: Read the more in-depth reviews, click to order....and purchase those little anti-static dust cloths. I haven't figured out what to do about the dog yet...

From http://www.AWineStory.com Publisher Marisa D'Vari.......2007-04-09

Are you curious about what wine to order with your cheesecake? Intimidated by five-hundred page wine list at a top restaurant? Downright scared when the sommelier comes charging toward your table?

Relax. Authors Andrew Dornenburg and Karen Page have created a resource that helps even the `average Joe or Jane' understand the principles of wine and food pairing. They take the conventional, canned, old-school advice of "red wine with meat, white wine with fish" to an entirely new level, based on insights learned from their previous books on cuisine, as well as interviews with America's top, cutting-edge sommeliers.

In many ways, the format of What to Drink with What You Eat resembles a substantial wine/food pairing encyclopedia specifically designed to be quickly skimmed before heading off to a restaurant or purchasing wine for a dinner party. For example, let's say you are entertaining clients at a steakhouse, and want to sound intelligent about wine. You know red wine typically goes with red meat, but which red? Old world or new? And what are the virtues of each? By spending just five minutes with this book (and perhaps jotting down some notes) you will be able to help your guests order a Shiraz, Barbaresco, Barolo, or good old Napa Valley Cabernet Sauvignon based on the elements of the sauce and cut of meat they choose.

In a similar fashion, let's say you want to dazzle your friends and show off your new kitchen with a fabulous dinner party. Spend a few moments with this book and you will be able to pair every element of your menu with an exciting, unusual wine. No need to consult a professional wine expert, as you have this knowledge at your fingertips.

Sommeliers interviewed for this book are mostly young and more free-thinking than sommeliers of years past. They are enthusiastic about wine, regardless of it's an exciting, new world find of exceptional value, or a fine-aged Bordeaux worth hundreds of dollars. As a group, they see their mission as helping you find a good wine to accessorize your meal within your price range. And the individual quotes from sommeliers are what makes this book so fresh and appealing.

For example, Steve Beckta of Beckta Dining & Wine in Ottawa believes that as a sommelier, it is almost more important to match a wine to a person than to match the wine to the food. Curious thought! "The most important part of being a sommelier is not your ability to taste, but your ability to empathize with the person who is in front of you," he explains in the book.

How very true. In one instance, Beckta recalls three `big businessmen' sitting at a table. One wants lamb, one wants halibut, and the other guy wants scallops. They tell him they want the "perfect" wine that matches all three, dissimilar dishes. By carefully listening to the subtext of what they are telling him, Beckta realizes they are after a wine that fits into their comfort zone, not necessarily the best match. To him, that means a "big red" from Australia and as it turns out, the businessmen love it.

Sommelier Alpana Singh, formerly of Everest in Chicago (now with the Lettuce Entertainment Group) agrees that comfort is important. She likes to serve California wines on big holidays like New Year's Eve and Valentine's Day, because people who dine out only a few `special nights' a year want something they can recognize and appreciate.

If you entertain or dine out frequently, What To Drink with What You Eat is a dynamic desktop resource and wine and food pairing primer that will stimulate you to learn more about wine by further reading or classes. If you like oaky Chardonnay, for example, this book will also motivate you to try unoaked Chardonnay wines and realize the difference, especially when paired with food. Yet what works best about this book is the way you can take advantage of the authors' extensive research and with just a few minutes of skimming, come across as a credible wine expert in front of clients, colleagues, family and friends.

Great content, sloppy editing.......2007-04-06

First off, it's very wide ranging and is incredibly easy to use. All of the recommendations in this book have come from top notch chefs and sommeliers, so you know they can be trusted. You'll often find a wealth of options to choose from for different foods due to the democratic group effort behind this. You'll also get more than just wine, which is incredibly refreshing. Some snobs refuse to admit it, but there are some dishes that simply work better with other drinks. They go above simply listing "beer" and will put "lager", "wheat beer", etc., which is nice.

The book uses a system of bold print, capital letters, and asterisks to point out which drinks work particularly well, as well as other options for people who are looking to try something different. It's also nice to see a section afterwards that does the reverse and is listed by drink and then has food suggestions. Sometimes you want to build the meal around a special bottle of wine instead of vice versa. After that comes specific recommendations from some of the well known contributors to the book. It's an almost flawless book. Except....

....the book is very poorly edited and, in at least two cases, factually inaccurate. Jean-Luc Le Du is either misquoted, misinformed, or simply misspoke. The quote: "Where to find great Cabernet Sauvignon: This would be a toss-up between hillside vineyards in California and Pomerol in France." I had to do a double take...Pomerol? For Cab Sauv? Huh?

Not only that, I noticed this statement in two different parts of the book. I'm assuming M. Le Du meant to say Pauillac, as Pomerol is, of course, known for Merlot, which makes up most or all (80-100%, usually) of the wine blend there. Even if there is Cab Sauv in the blend, it's a minimal amount of the wine. I can understand misspeaking and saying Pomerol when you mean Pauillac; it happens. But how this obvious factual error ended up in the final print of the book is beyond me. Anyone that buys a Pomerol expecting a shining example of Cab Sauv will be disappointed (although they may end up with some of the world's best Merlot.)

I've also noticed another factual error concerning the retail price of a certain wine; they mention Sequoia Grove Cabernet Sauvignon as a great value wine at $10 a bottle. It actually retails for around $30-$35 a bottle, not $10.

While I have yet to find any other major errors in the text (not that I'm actively searching for them, but maybe I should), I have noticed a couple grammatical blunders; missing punctuation, spelling errors and such. It's disappointing to see easily correctable errors like this mar an otherwise fantastic book. That being said, don't let these gripes deter you from buying this excellent reference source for food and drink pairings. Clean up the grammar and factual errors and this becomes a 5 star book.

Perfect Timing.......2007-03-19

I am soon to open my First restaurant. Being a chef not only did this book help me brush up it even expanded my paring knowledge. I have also used it as a training tool with my employees and recommended it to them. I highly recommend it to anyone who enjoys food.

Eat This Book: Cooking with Global Fresh Flavors

Average customer rating:

If you love Food 911 or Tyler's Ultimate, Buy this Book
Good Stuff
Eat this Book: Cooking with Gobal Fresh Flavors
Everyday Eating Globally Hip Food
Flip to a Page, Start Cooking

Eat This Book: Cooking with Global Fresh Flavors
Tyler Florence
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
Similar Items:

ASIN: 1400052378
Release Date: 2005-04-12

Book Description

While traveling the globe as the host of Food Network’s hit TV shows Tyler’s Ultimate and Food 911, Tyler Florence developed a unique perspective on how Americans like to eat and cook today—and on how to help them with their daily cooking challenges. In Eat This Book, Tyler draws inspiration from kitchens around the world to enliven America’s favorite foods in more than 150 new real kitchen recipes for everyday occasions.

Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday’s same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.

From the simple pleasures of midnight fridge raids to the exotic and sophisticated, Eat This Book satisfies an array of hunger pangs in chapters that truly speak to the way we eat today:

Eating introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette;

Devouring presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese;

Noshing offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala;

Consuming lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado;

Tasting harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne;

Savoring serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and

Licking the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.

Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again, Eat This Book proves there’s really no reason to eat out when the food from your own kitchen can be so delicious.

Customer Reviews:

If you love Food 911 or Tyler's Ultimate, Buy this Book .......2006-05-04

To put this review into perspective for you it is written by someone that has been cooking for 25 years, and concentrating on Italian cooking for the last 10 years. My favorite cookbook is "The Professional Chef" from the Culinary Institute of America. I would definitely consider myself a foodie.

This book is part travel journal and part cookbook. This book doesn't concentrate on one county or one type of cuisine. The emphasis is Tuscan Farmhouse, pan-Asian cooking of Australia, Spanish flavors of Barcelona, and the Mediterranean coast of France all rolled up into one. Tyler refers to this book as the "taste of the American Global palate". I call it delicious.

Most of the recipes are quick to prepare but are very flavorful. The first section of the book is devoted to what I would call kitchen essentials. These are as follows:
1. Herb Mayonnaises and Aioli
2. Fresh Chopped Herb Sauces
3. Fresh Milled Spices
4. Vinaigrettes
5. Stocks

The remainder of the book is recipes that use the essentials above. He divides this as follows (my interpretation is brackets):
1. Devouring (mostly appetizers)
2. Noshing (buffet type fare)
3. Consuming (soups, pastas, light meat dishes)
4. Tasting (heavy vegetable emphasis, summer fare)
5. Savoring (fall food)
6. Licking the Plate Clean (dessert)

While the subdivision of the recipes is a little unorthodox, the recipes themselves are quite good. Many of the recipes seem like something that I might have seen on "Food 911" or "Tyler's Ultimate". Since I don't always watch that show I cannot tell you if all the recipes are from those show, but I suspect many of them are.

I have prepared approximately 50% of the recipes in this book and each one turned out beautifully. His directions for pizza dough were very complete and easy to follow. The recipe for fresh pasta was dead on, and again easy to follow. And, my favorite, the Spaghetti Carbonara was authentic (no cream, yeah!) and the directions were perfect (but use the Pancetta, the offered bacon substitute is not authentic and the smoky flavor will be very noticeable in such a subtle dish). From an Italian cooking perspective Tyler nailed it. I am not as proficient in the other cuisines to speak to their authenticity. But using the Italian recipes as a guide I would guess the others are equally authentic.

If you love to cook, and you don't stick to one type of cuisine, this is a good book to have in your library. Most of the recipes (95%) have a beautiful full color, full-page photo on the page opposite the recipe. The book has a sturdy spine and is printed on glossy paper.

Good Stuff.......2005-10-19

I enjoy Tyler's books. There is enough "extra" narative that make his books read more like a good novel. It is also obvious that he has had success with the recipes in the book and they are what they say. Too often you find recipes in other cookbooks that are well written but do not come together.

Eat this Book: Cooking with Gobal Fresh Flavors.......2005-08-07

This is a great book. It has such a range of foods and flavors. So far I have made 8 items in the book. Everyone I would make again and again.

Everyday Eating Globally Hip Food.......2005-05-18

Tyler has certainly earned the rising star that he is in the emerging food celebrity chef world. He is young, energetic and well trained and experienced with the best of the world's food.

This FoodNetworkTV star now has two great cookbooks out, this one going in completely different direction that the first: global.

From the start he goes in the direction of other great chef's recent cookbooks, e.g. John Ash and Ming Tsai in providing building block basics, here in this case mayonnaises and ailois; herb sauces, milled spices, vinaigrettes, and stocks. Many chefs have already been into these, but never hurts having other approaches and twists of these around and this will be very beneficial to those who haven't experienced these pantry basics.

The following chapters are a bit cookbook unorthodox as titled, but match up in most cases with the usual. Rather than the typical appetizer he has "Devouring"; rather than "Comfort Food" he has "Noshing"; Consuming = Take Out Oriental + Italian you Make Yourself; Tasting = Seasonal Veggies and Fruits; Savoring = Holiday/Seasonal Hearty Meals; Licking the Plate Clean = Desserts. This is fun though, and nice for change.

The recipes in most cases are unique, not too exotic on the required techniques, equipment and ingreds. They are tasty, classy and rustic, most of all flavorful. Being around Tyler's cuisine one finds he is centered on intense flavors, and this recipe collection brings that out in spades for us the home chef de cuisine! An added feature that is truly nice is that right, directly under each title is the time estimate, including any special time additions (e.g. marinating, etc.) along with serving estimates.

I'll start at the back and work my way forward as to some of favorites so far: Unbelievable "Warm Pear Tart with Blue Cheese and Honey" (I'm bonkers for this one, combining some of my fav flavors!); Basil Ice Cream with Wine-Poached Cherries;Peach and Blueberry Crostata; Muscat Gelee with Blackberries and Rosemary (get best Muscat you can purchase); Roasted Pork Shoulder Stuffed with Carmalized Plantains; Brothy Pumkin Soup with Pancetta and Cabbage; Barcelona Style Rice; Grilled Pizza with MOzzarella di Bufala, Sausage, and Fresh Tomatoes; Field Mushrooms Roasted with Sausage and Raisins; Sauteed Feta Cheese.

There are many more global flavors to experiemnt with here and delight any menu or dining situation challenge. The layout flows in the usual Clarkson Potter tradition which in this reviewer's mind along with TenSpeed Press are the two most consistent and magnificent cookbook publishers in the biz. The layout is clean with most having recipe in clear, clean type with good white space on one page with facing page of 4-color shot of the dish plated. You can Eat This Book!

Flip to a Page, Start Cooking.......2005-05-06

This is a very appealing cookbook. The layout is nice; the way it's bound is nice -- it falls open and stays open, which makes it easy to see while cooking; the organization is fine, the typeface is easy to read; the photographs are bright and tempting.

But more than all that, the recipes are interesting, and so far, from the ones I've tried, they make great food, too.

Tyler Florence is a TV chef personality, which may or may not be a selling point to some home cooks. Nevertheless, this is the kind of cookbook that one can flip through and find recipe after recipe that seems not only yummy, but fairly simple and straightforward.

It's the kind of cookbook that is useful when planning a dinner party menu, and you need fresh ideas for inspiration. The book is fairly basic in its techniques and ingredients, but the results are sophisticated. Even if you're an accomplished home cook, it's a book that can guide you to great meals. If you're not so accomplished, the recipes are very easy to follow with wonderful results.

Eat This Book makes a nice addition to any home chef's kitchen bookcase!

Delilah's Everyday Soul: Southern Cooking With Style

Average customer rating:

Mmmm Good
Missing a step
ohhhhhhh Delilah!
Everyday Soul
A good cookbook that's also entertaining to read.

Delilah's Everyday Soul: Southern Cooking With Style
Delilah Winder , and Jennifer Lindner McGlinn
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

ASIN: 0762426012

Book Description

Tradition meets the 21st century in this hip and colorful cookbook that shows that Soul Food doesn't have to be "country food."

In Delilah's Everyday Soul, chef Delilah Winder shares the Southern-inspired recipes that helped earn her the devotion of many, including television's Oprah Winfrey, the NFL's Donovan McNabb, and music's Patti LaBelle. Sharing more than 100 of her favorite recipes and the stories behind them, Delilah reaches back to her roots and forward to future generations of soul food lovers with her fun, eclectic recipes.

For Delilah, Southern food comes from the heart and touches the soul. The recipes in Delilah's Everyday Soul are arranged by occasion and accented with special memories, tips, and suggestions for preparing and serving. They feature traditional soul food like Delilah's delectable fried chicken and strawberry lemonade, and also include more modern renditions of the fare, plus alternative ingredients for those who want to try healthier versions of the spectacular recipes.

Customer Reviews:

Mmmm Good.......2007-09-15

This is one of the many cookbooks I own, but I must say Deliah's book is easy to follow and she has the best macarroni& cheese receipe that I ever tasted. If you like soulfood this is a must have.

Missing a step.......2007-09-02

The "famous" macaroni and cheese recipe is missing a step, but it can be figured out easily enough. Seems like a nice cookbook but I haven't tried all the recipes yet. There is a bit of extra "fluff" between recipes. Pleasant book in any case.

ohhhhhhh Delilah!.......2007-07-24

I bought this book thinking it was just a cookbook but I was sure delighted when I opened it up and read it cover to cover. Deliah shares about how she got her love for entertaining and using fine china, and how she learned from her grandmother how to set a nice, inviting table. I tried two of the recipes so far and they were not hard at all and boy, were they so flavorful! Delilah also gives great tips in this book. This cookbook will be used often.

Everyday Soul.......2007-07-24

I really like this book! And I love her personality! A lot of the recipes DEFINITELY cannot be eaten everyday, but she has some wonderful recipes and stories as well. In the South, there is a story about everything, and Delilah Winder has definitely captured the essence of southern living in her cookbook. If you love "southern" living, then you will love this cookbook.

A good cookbook that's also entertaining to read........2007-07-10

If you want to learn more about southern cooking then this is the right book for you. It includes almost all the recipes that the South is famous for and the author, whose passion for cooking is contagious, does a good job presenting the different recipes with entertaining anecdotes of her own.
However, if you are looking for some healthy and quick recipes then maybe you should get a different cookbook. The author doesn't give any calorie counts or preparation times. What she does give you are some delicious and sometimes indulgent recipes. This book was clearly written for the love of food not to watch your waistline.

My only complaint is that some of the recipes didn't seem to have the right measures. For example the famous Maccaroni and Cheese Recipe(which btw won an award on the Oprah Show) called for one 9x13 pan and states that it serves 6-8 people. Well, when I made it, I came out with THREE 9x 13 pans of maccaroni and cheese which I ended up giving away to friends and family. But everybody confirmed that it was the best Mac and Cheese ever! So just use some common sense when you look at the amount of ingredients versus the serving size.

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food

Average customer rating:

Great on content, poor on photos
chef and wine specialist
Solid good advice, good for main or back up book!
No calorie Count.
One person's opinion

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
Evan Goldstein
Manufacturer: University of California Press
ProductGroup: Book
Binding: Hardcover

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
Similar Items:

ASIN: 0520243773

Book Description

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine.
Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike.

16 full-color photos
Six seasonal and special occasion menus
Tips for enhancing food and wine experiences, both at home and in restaurants
Glossary of wine terminology
Overview of the world's primary wine-growing regions
Recommendations of more than five hundred wines, ranging in price from everyday to splurge

Customer Reviews:

Great on content, poor on photos.......2007-09-28

If you don't care that much about photos with recipes, this book is excellent on text. There is a photo section in the middle but personally I like to see at least half of the cookbook with accompanying photos. I gave this as a first anniversary gift to my son and daughter-in-law because they enjoy both wines and foods. She liked it a lot for the information about how to combine dishes and also the sections on history of the wines/regions. It is weak on information about American wines and in some cases it might be difficult to find some of the foreign wines mentioned. I would probably use it more as a reference book than a standard cookbook.

chef and wine specialist.......2007-05-12

very comprehensive, touches on all wine types and their attributes matched with food. Great recipes also. This book should be studied and savored by all who are interested in wines and in how to pair them with
foods.

Solid good advice, good for main or back up book!.......2007-05-02

I wish that I could have the knowledge of this book by osmosis. To read Evan's insightful comments about a wine, then to read suggestions on food pairings with that wine, is a delight. Additionally, Joyce's ample recipes, some simple, some complex, are well chosen, and a strong plus for adventuresome cooks to buy this book.

This was my favorite pairing book (and there's several books out there!) till recently.

When I saw a copy of "What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine...by Andrew Dornenburg, I realized that Dorenberg had "one-upped" this good text in different ways. One can find the food type, or the dominant spicing or saucing, then work backwards to the wines that are better suited. This is a more intuitive way for most people not well versed in different wines, and is better for me, as I need to match a wine to a fish's sauce more than to the fish. Still it does not diminish my appreciation for Perfect Pairing one bit. Evan Goldstein's Perfect Pairings does acknowledge this importance as well on pages 22-23 and 26-7, however many readers may gloss over this. The book is not as well geared as Dorenberg's in my opinion, for things such as spicy or some Asian or other ethnic foods, your mileage may vary.

Additionally, Dorenberg's book expands one's options with a food to go beyond wine for pairings, to include spirits, beer, etc. This makes more sense, as I just love a good beer with some things (some Asian food, German foods, etc.) that just don't work as well with recommended wines. The drawback (or plus, to some) to Dorenburg's book is that it isn't a text as Goldstein's. Dorenburg's book, after a few brief text chapters, is an extensive alphabetical listing of numerous foods and beverages, followed by their matches, with no explanation present, or felt needed.

I like Goldstein's Perfect Pairings dessert/dessert wine chapter, for example, having a sweet tooth. This section gives a good overview of different wines (late harvest, fortified, sparkling), and then separately talks about tree/stone fruit desserts, creamy and custard desserts, nut and dried-frut desserts, and finally the chocolatee, coffee, and caramel desserts..and recommends appropriate wines for each dessert classification.

Glance through both wine pairing books, and see which book style suits your needs best. I enjoy aspects of both, for different reasons, and appreciate each for it's strengths.

No calorie Count........2007-04-06

I ordered this book and upon receiving it was very excited about pairing wine with food--then I realized there were no calorie counts or other pertinent information with the recipes. Our family is very calorie/fiber conscious and I have vowed I will never buy another cookbook with this information. Therefore I just returned the book. If it ever comes out again with this stuff in it I might reconsider it.

One person's opinion.......2007-03-31

There aren't any vegetarian meals, and I don't eat much on their dining list, so it wasn't very useful to me. Nice hard bound book though.

Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

Average customer rating:

Bravo!
Great Book on Chocolate!!!
Book Review
Mouthwatering in Michigan
FABULOUS EASY TO MAKE CHCOLATE C AKE

Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
Robert Steinberg , and John Scharffenberger
Manufacturer: Hyperion
ProductGroup: Book
Binding: Hardcover

Chocolate | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books

Cooking, Food & Wine | Qualifying Textbooks - Fall 2007 | Stores | Books
Similar Items:

ASIN: 1401302386

Amazon.com

Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find. Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories, interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library. --Arthur Boehm

Book Description

Established in 1996, Scharffen Berger has become America's preeminent maker of cooking chocolate. Essence of Chocolate, by the firm's founders and food writer Susie Heller, offers more than 100 recipes for a broad selection of delights like Chocolate Pudding Cakes, Chocolate Marbled Gingerbread, Cocoa Caramel Panna Cotta, and Chocolate Chunk Cheesecake, as well as savory edibles made with chocolate like Tortilla Soup and Chile-Marinated Flank Steak. Unusual recipes also include the likes of Chocolate Chunk Challah and TKOs, a homemade version of Oreos that leaves those favorites on the supermarket shelf.Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find.Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories,interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library.--Arthur Boehm

Customer Reviews:

Bravo!.......2007-07-04

What a beautiful book! I pretty much collect cookbooks and I definitely have my favorites. I had my eye on this one but I stopped myself from making the purchase (well... at least for a while). I am glad I did finally break down and buy it. Besides it being a truly beautiful book, it is filled with the inspiring story of how one can turn a tragedy around and how 2 people could do so much in such a short period of time (in the chocolate world). The recipes and pictures are truly inspiring. A lot of love went into this book!

Great Book on Chocolate!!!.......2007-06-20

I have learned a lot about how chocolate is created with this book. I have not tried the recipes yet but I have learnt what going into making chocolate. From selecting the beans to fermentation... I also like how the book give some nice tidbits about the history of chocolate such as how Devil's Food cake got its name and how Hershey started out.

Book Review.......2007-05-28

This is an excellent book with great recipes. It is well
worth buying. I loved it. Here are two men who have a
passion that is translated into a well written book that makes
you want to delve into their passion as well and bake.

Mouthwatering in Michigan.......2007-05-25

This cookbook is one of the most beautiful, delectible, irresistable books on chocolate I have ever seen. The photographs are stunning and the recipes are to die for. I just received it and can't wait to make wonderful treats for my family. You can tell the author's have a special passion for what they do. It is evident even in the quality of the paper used in this book. It is truely a work of art, even if all you do is dream of making the many wonderful recipes. I have many cookbooks but this one is my new favorite!! Purchase and enjoy!!

FABULOUS EASY TO MAKE CHCOLATE C AKE.......2007-05-12

I RECENTLY BOUGHT THE ESSENSE OF CHCOLATE AND IN IT WAS A WONDERFUL CHOCOLATE CAKE RECIPE AND IT WAS REALLY EASY...WHAT I DID NOT EXPECT WAS FOR IT TO TURN OUT SO GOOD AND NOT TOO SWEET.I ALSO TRIED THE CHOCOLATE CHIP COOKIE AND IT TOO WAS WONDERFUL.SO GLAD THAT I BOUGHT THIS BOOK.CLEARLY THE AUTHOR OF THIS BOOK IS NOT ONLY A SPECIALIST IN CHOCOLATE HE TOO IS A GREAT BAKER !

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

Average customer rating:

The Gluten-Free Gourmet Cooks Comfort Foods: Creating old Favorites with the New Flours
Looks good, but nutrient counts are way off!!
Gluten, Get out of Dodge!
Gluten free muffins and more.
Gluten-Free Cookbook

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
Bette Hagman
Manufacturer: Owl Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

Natural Foods | Cooking, Food & Wine | Subjects | Books

General | Health, Mind & Body | Subjects | Books
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Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 0805078088
Release Date: 2004-12-09

Book Description

The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copiesnow in paperback In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.

Customer Reviews:

The Gluten-Free Gourmet Cooks Comfort Foods: Creating old Favorites with the New Flours.......2007-07-17

The book has so many good recipies! Bette Hagman has great cookbooks for gluten sensitive people.

Looks good, but nutrient counts are way off!!.......2007-07-13

The recipes in this book look really appealing and probably are delicious, BUT . . . the calorie/carb/fat, etc. counts that accompany each recipe are wildly inaccurate. For example, the Featherlight Chiffon Cake shows 170 calories per serving with 160 grams of carbohydrates. At four calories per gram, there couldn't be less than 640 calories per serving!! Her Cream Cheese Pound Cake shows only 5 grams each of carb and protein and 9 grams of fat. This must total about 120 cals per serving, but she lists it as 288 cals. per serving. In fact, almost every recipe I looked at carefully had unreliable numbers attached. Here's hoping the editors correct these errors before going to a second edition.

Gluten, Get out of Dodge!.......2007-05-21

Bette Hagman's books are lifesavers and Godsends and I have them all. She makes the art of cooking gluten free and keeping a gluten free kitchen easy, logical and workable. You don't have to separate the wheat from the chaff - just regard the wheat AS chaff and you are on your way to a gluten free lifestyle!

Cooks who follow Bette's methods do work - you will need several different types of flours to make breads and bread desserts, such as cakes. Be sure to freeze your foods because they won't last long. It is also a good idea to cook in portions so as to prevent food from going bad.

Thanks to Bette, I have learned about hemp bread for celiac disease and for anybody following a gluten/casein free regimen and Teff Flour. There are many good websites out there that can direct you to places where you can buy the foods and equipment you need to start enjoying your gluten/casein free life. Bette Hagman is truly a Food Warden. She has given people that much needed Get Out of Jail Free card to break out of the prison of old eating habits and a Passport to Better and Healthier Living. Cheers to Bette Hagman!

Gluten free muffins and more........2007-04-01

If you want to add variety to a gluten-free diet, this book is for you. Includes recipes for bread, muffins, waffles and more.

Gluten-Free Cookbook.......2007-03-31

My daughter uses this book daily and says she finds the recipes accessible and tasty. If you need to limit or avoid wheat products this is a good cookbook.

Cooking at Home with The Culinary Institute of America

Average customer rating:

A Professional Cookbook for Dummies
I already had a hundred cook books. This is the ONE!
Great if you're not culinary trained already
Excellent
Textbook from Reliable Authority on Cooking. Some lapses

Cooking at Home with The Culinary Institute of America
The Culinary Institute of America
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Professional | Professional Cooking | Cooking, Food & Wine | Subjects | Books

General | Health, Mind & Body | Subjects | Books
Similar Items:

ASIN: 047145043X

Book Description

A complete illustrated volume of home-cooking lessons and recipes.

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete-and completely approachable-illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.

Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

Customer Reviews:

A Professional Cookbook for Dummies.......2007-03-26

This book is most helpful, it does not assume you are an experienced cook, but starts with the basics, and leads you step by step in a most understandable fashion.. It's a geat source, that instills confidence and produces good results.

I already had a hundred cook books. This is the ONE!.......2007-02-12

This cook book is just swell!

Great if you're not culinary trained already.......2007-01-22

I like that this has a lot of pictures of the steps and finished product. I also like the recipes.

However, considering that I went to culinary school myself, I expected a just a tad more from the recipes. The only one I seem to be excited to try is their Lobster Bisque. I have been told mine is the best but this recipe is doing a few things I hadn't thought of.

I also bought the Cordon Bleu book but it doesn't have as many pictures and only the Advanced portion seems like what I'm looking for.

Maybe I'm too picky but there aren't a lot of ways to get additional training outside of formal culinary school.

Excellent .......2005-09-17

The recepies in this book have obviously been tested. I believe this because the many I've tried have been really good.
I have all of the Culinary Institute books and can say the same about all of them. My favorite is their 'Book of Soups'

Textbook from Reliable Authority on Cooking. Some lapses.......2004-05-13

`Cooking at Home with The Culinary Institute of America' aims to arm the amateur cook with many of the tools of the professional and communicate the things which inspire a professional chef and set them apart from the amateur. The book comes to us with the authority of the foremost culinary school in the country and the aura of being a textbook with which it may seem to be sacrilege to take issue. This book does many very good things, but in popularizing it's subject, it does loose some depth and credibility.

The book does several very good things that almost entirely outweigh its few blemishes.

The first valuable lesson from this book is its characterization of the way students of professional cooking come to think about their vocation and its materials. In this way, the book can make you a more successful cook by adapting professional methods. The heart of the matter is to `learn to think critically about cooking' and `learn how to look at, touch, smell, and taste a dish to judge whether it is coming together'. A professional cook knows how to rescue a recipe when a step fails or an ingredient is unavailable. They know what Alton Brown calls the map of culinary facts and techniques, which surround recipes, and explains how they work. That is not to say that this book deals with culinary science a la Shirley Corriher. The terms `acid' and `gluten' don't even appear in the index.

The second valuable type of lesson in this book is the descriptions of general techniques and the explanations for how they work. An example is in the technique for preparing stocks where the book explains that flavors are extracted from vegetables within an hour after adding them to the simmering stock water. This means that if you expect to simmer your veal bones for four hours, you can wait for three hours before adding the vegetables. This measure is irrelevant, of course, for fish stocks, where the fish flesh and bones should be simmered for no more than 30 to 45 minutes. Much of this information is given in easily used tabular form as in the table of best cooking methods for cuts of beef, veal, pork, and lamb. My most useful suggestion regarding this information is to recommend you view this information with a critical eye. In one part of the book, it is said that analogous parts of animals are often best cooked by similar methods. However, the book cites braising as a preferred method for cooking beef chuck (shoulder), but does not give braising as a method for cooking lamb shoulder. While I see many recipes for grilling and broiling lamb shoulder, Chris Schlesinger and John Willoughby in `How to Cook Meat' specifically say that lamb shoulder is an excellent cut for braising. Regarding cooking temperature endpoints, the book is typically very conservative, largely following the USDA recommendations for reaching up to 180 degrees in chicken thighs when cooking whole birds. Reliable sources have recommended that reaching 165 degrees is quite enough, with less danger of drying out the white meat in the bird.

The third and possibly most valuable resource in this book is the collection of classic recipes with expert procedures which all but guarantee a satisfactory result. The pasta chapter, for example, begins with a basic tomato marinara sauce followed by such classics as pasta Puttanesca, pasta Primavera, pasta alla Carbonara, spinach and escarole lasagna, and (potato) gnocchi with herbs and butter. The collection does not contain every `classic'. You will not, for example, find coq au vin in the poultry chapter. But, the selection is very good. Each recipe contains a sidebar giving some insight into either an ingredient, technique, or serving suggestion. Each recipe also contains one or more references to other parts of the book where relevant techniques are explained.

One surprising weakness in the book is the cursory coverage of some basic cooking techniques. The chapter on poultry gives a description of how to cut a chicken into serving pieces, with only four steps and four pictures. A similar description in James Peterson's `Essentials of Cooking' takes thirteen steps with thirteen color photographs. The coverage of other basic techniques seems similarly skimpy.

One subtle but surprising lapse is in the description of basic cooking techniques. If you read the descriptions of shallow poaching and pan frying, it is quite unclear what the difference may be between the two methods. Neither method cites the most important fact that poaching is done in water and pan frying is done in oil and the difference in effect is based on the difference between 212 degrees of water cooking and 350 degrees or higher of oil cooking. The description of these methods does have some secrets to offer. I never before saw shallow poaching as an efficient method for creating a sauce by reducing the poaching liquid after the food has been cooked.

If you have no other cookbooks or no cookbooks that discuss general techniques, this is an inspiring introduction to cooking. Even if you have a small cookbook library, this book can be a worthy addition if you have no good books covering egg cookery or what this book calls `Kitchen Desserts'. These are dishes based primarily based of fruits, custards, puddings, cream, and prepared doughs such as puff pastry. The book does not cover breads, pastries, cakes, cookies, or other baked desserts typically done by a pastry chef. If you are interested in thorough discussions of cooking techniques, I recommend Alton Brown's `I'm Only Here for the Food'.

Recommended for sound, straightforward recipes and a great primer on cookspeak. Other books do a better job of explaining basic techniques.

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