Amazon.com's Best of 2001
Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."
The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun
Book Description
THE MOST COMPLETE WINE BOOK EVER. A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining. (Robert Mondavi, founder and chairman emeritus of the Robert Mondavi Family of Wines"
"The most informative and entertaining book I've ever seen on the subject." (Danny Meyer, co-author of The Union Square CafT Cookbook)
The essentials: The romance and intrigue of Burgundy of sauvignon blanc and the surprising elegance of Spain's top Riojas. Italy, one of wine's most enchanting and ancient homelands. What makes a great wine great? The reason behind Champagne's bubbles. The precise and food-friendly wines of Germany. California, wine's Camelot. The lip-smackingly good wines of Australia. The complexities of Port revealed. How a vineyard profoundly affects a wine's character.
Plus, matching wine with food - and mood. The secrets of professional wine tasters and how to expand your wine-tasting vocabulary. And everything else you need to know to buy, store, serve, and enjoy the world's most captivating beverage.
The shimmering elegance of Veuve Clicquot, affordable luxury in a glass, page 185.
Ravishing, elegant, and rich, Petrus in Ingrid Bergman in red satin, page 156.
Some wines are like people... they get better as they get older, pg. 64.
Sherry, the world's most misunderstood and underappreciated wine, page 437.
Customer Reviews:
I took it with me to Europe and..........2007-10-09
...I was not disappointed. I have recently taken to wine seriously and the first book I bought was this one, based on a recommendation by NY Times wine columnist Eric Asimov. I backpacked it with some shirts and jeans and flew from Brazil to Bordeaux, then TGV-ied to Burgundy, then train to Liguria and then Piedmont and Tuscany and Campania. Nice trip, everyone should do it sometime. (Couple of tips: in Burgundy, stay in Beaune, not Dijon. In Piedmont, spend two nights in Alba, jazzy little barolo-and-trufles town.) Back to business: TWB is exactly what most reviewers below say it is: conversational, unpretentious but authoritative and above all demystifying. The book is organized by countries, so it inspires you to travel. In my case, during the trip I followed her advices on local wines and I never regretted it. I learned a lot and drank some of the best wines so far in my life: thank you, Karen. (Look for these wines if you happen to go to Bordeaux or Siena, respectively: "Le Bon Pasteur", a Pomerol, and "Scirus", a Super Tuscan.) The only reason I do not give TWB five stars is that I feel that the book is already in dire need of a second revised edition. Some of the stores and restaurants she recommends do not exist any more, for example. But more important than that, the wine industry worldwide has been developing very fast in the last ten years and, frankly, the space the book dedicates to some regions seems to me indefensible. Being from South America, probably my opinion that Chile and Argentina together should get more than twenty-some pages at the end of a 900-page "bible" is a little biased. Ok, but the dry table wines from Portugal get six pages, less than the State of Virginia (USA). If you think this is fair, try the Portuguese red blend "Quinta do Mouro 2004" and get back here... Anyway, a fine and fun, if a little dated, introduction to wine. Still a buy.
wiknow.......2007-10-02
The Bible is well written, lots of useful info and facts - curious details, etc.
I like the break down of countries, regions, grapes by color/region, etc.
This was one of the very first books I got recommended to buy when I got into the wine industry - as I was asked the grapes of Bordeaux, I had no clue couple years ago. After looking them at the wine bible, I have never fogotten.
I now work at a Texas winery, and I can thank my teacher and this bible!
Read up, and drink up!
PS: only wish more of the photos were in color.
Mastering vino.......2007-09-28
I bought this book as a tool for work, im a manager at a private social club. This book will teach you a ton about wine. I expecially enjoy the fact that you can start reading this book at whatever section you need to learn about. (broken down by region)
This is such a awesome book, thanks to Karen McNeil for spending the time to write it in "Plain English", it makes it enjoyable and easy to understand for the novice wine lover. CHEERS Karen.
The absolute best wine primer.......2007-09-06
I would rate myself as an intermediate wine enthusiast. I have a good wine cellar, love to buy wines and of course drink them! I just bought the "bible" and have learned so much in the introductory section. The information will bump me up to a new level and give me more confidence when discussing wines before I buy them. It covers the most important wine regions and the wines from them. It is after all a primer not an indepth study of a specific wine. If you want to be an expert on Bordeaux then buy a book on that. MacNeil's writing style is fun and so knowledgeable without being being a wine snob, which of course a leading authority on wine could be. This the perfect wine reference book for anyone interested in wine.
Best overall wine book.......2007-09-01
I have my own collection of wine books and I was introduced to the Wine Bible in a wine shop I worked in. I was very impressed with the amount of information in the book. Also, the book is well written and easy to read. Not only did I buy the Wine Bible for me, but I've bought it for friends just getting started in their wine appreciation and knowledge.
Average customer rating:
- You will never buy "grocery store" BBQ sauce again....
- Great book
- BBQ BIBLE - RUBS ETC
- Good book for beginners
- Loves it
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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Steven Raichlen
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback
 Sauces, Salsa & Garnishes
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Barbecuing & Grilling
| Outdoor Cooking
| Cooking, Food & Wine
| Subjects
| Books
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The Barbecue! Bible
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How to Grill: The Complete Illustrated Book of Barbecue Techniques
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Raichlen on Ribs, Ribs, Outrageous Ribs
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BBQ USA: 425 Fiery Recipes from All Across America
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Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
ASIN: 0761119795 |
Amazon.com
Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist
Book Description
STEVEN RAICHLEN IS THE WORLD'S LEADING AUTHORITY...on international barbecue. The recipes in this book are finger-licking good...try them all! --Rich Davis, Creator of K.C. Masterpiece Barbecue Sauce
Transform meats and seafood into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, and soul. Chili-fired rubs, lemony marinades, buttery bastes, and pack-a-wallop sauces, mops, slathers, sambals, and chutneys - in over 200 recipes from around the globe, master griller Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from a simply steak to an exotic kebab. Includes a short refresher course in grilling and a step-by-step guide to building a signature sauce.
Customer Reviews:
You will never buy "grocery store" BBQ sauce again...........2007-09-02
.
This is the perfect addition to the The Barbecue! Bible. Some of the recipes are repeats, but most are new.
I like grilling so much that I give a sampler set of some homemade rubs and sauces from this book to family and friends that enjoy grilling, and a select few that didn't...they do now.
After buying this book, you will never settle for store-bought again. That's a promise.
Great book.......2007-05-27
This is just another great book by Steven. I highly recommend purchasing all of his books as there is a ton of info in them as well as more recipes than you can enjoy in a lifetime.
BBQ BIBLE - RUBS ETC.......2007-02-08
IF YOU BBQ....YOU HAVE TO HAVE THIS BOOK - BUYING IT SAVED ME FROM STEALING MY FRIEND'S DOG-EARED STAINED COPY.
Good book for beginners.......2007-01-18
If you are a beginner to BBQ sauces then this book is for you. If you are a serious BBQ Hound like myself, its OK.
Loves it.......2007-01-09
Hubby got this one for xmas and he loves it! Thinkgs he is becomeing a true grilling master now! Thanks for the Great book!
Amazon.com
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level.
Book Description
"If you ever bake a cake, this book will become your partner in the kitchen."
-- from the foreword by Maida Heatter
This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.
The Cake Bible shows how to:
Mix a buttery, tender layer cake in under five minutes with perfect results every time
Make the most fabulous chocolate cake you ever imagined with just three ingredients
Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes
Make cakes with less sugar but maximum flavor and texture
Make many low- to no- cholesterol, low-saturated-fat recipes
Customer Reviews:
Awesome Book Worthy of the Title.......2007-09-27
Great book, Rose is the Goddess of baking as far as I am concerned. This is my favorite baking book to date. Her recipes are thorough and amazing. If you bake this is a MUST HAVE! Don't be fooled by the year it was printed. It still gives newer books more than a run for thier money. GO ROSE!!!!!
First book for bakers.......2007-07-15
If you're starting a baking library, [I'm a sucker for a good book on baking and decorating] then this is the one for you. PERIOD!!!! 'Nuff said!!!
Best Cookbook for baking on the market.......2007-06-27
I wish I had this book years ago. Mrs. Beranbaum has nailed the art of cake baking with a scientific approach that offers success every time. I love her two step method that turns out a wonderfully tender cake each time I bake. Her buttercreams are amazing as well and I have yet to fine one recipe I did not love. I have to tell you, I feel like a pro. I did a wedding cake last month, and while cutting the cake for the guest, I sneaked a small piece and it was amazing. In fact, I had to let everyone in my presence know just how good it was. Buy this book if you are a pro, or if you are a want-to-be like myself. I have to say that I am baking like a pro and have started a small baked goods business that produces mainly family deserts and wedding cakes. This book has only made me better and it will make you better as well.
The Cake Bible.......2007-05-15
A wonderful addition to any baker's Library.
The book came very well packaged and in excellent condition.
Am very satisfied with product
A must for anyone in the baking and or cake business.......2007-04-16
This book is an essential part of mine and my partners dessert catering company and was recommended to us by our chef & mentor in baking school. It contains highly valuable information on every level of the spectrum regarding the fine art of constructing cakes and like mediums. Often used as a reference manual and has never let us down.
Average customer rating:
- Beer, Wine and booze book
- ok,,, but title is misleading
- Fantastic book!
- Great Book
- Great read, all-around fun
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The Alaskan Bootlegger's Bible
Leon W. Kania
Manufacturer: Happy Mountain Publications
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Beer
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Spirits
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Wine & Winemaking
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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The Secrets of Building an Alcohol Producing Still.
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Lore of Still Building
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Making Pure Corn Whiskey: A Professional Guide For Amateur And Micro Distillers
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The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
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Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More
ASIN: 0967452406 |
Book Description
Book Description How to make beer, wine, liqueurs, cider and moonshine whiskey. The author dusts off over 30 years of experience to tell you how it's done. He not only tells how to make darned near any kind of beer, wine, liqueur and whiskey you can imagine, he also tells you how to make the equipment to do it with. Ever wondered how a still is made? There are 8 types illustrated in this book and though it's illegal to build or possess a still, the illustrations are so complete, you could easily do it! This book includes plans and operating instructions from underground moonshiner manuals used in Mid East oil fields. Some are built with components found in most home kitchens. From moonshine, homebrew, wine and liqueur recipes, to stills, make your own cappers, kegs, scales and even a malt factory from an old freezer, it's all here!
Easy to read and humorous, this book entertains you with Alaskan tales and bootlegger's lore while you learn to make everything from beer and blossom wines, to horse turd whiskey and bathtub gin. If you could buy only one "make your own" book for the rest of your life, this is it. It's like getting a whole shelf of books for the price of one!
Customer Reviews:
Beer, Wine and booze book.......2007-09-13
I wanted to like this bokk and I have used it's content many times over and it works. I was a bit dissapointed in the fact the book refers to something like "You can easily make your own yest culture to save money and we will show you how later in the book" forget it you will never find it.
When it comes to recipes on beer even how to malt and make your own gear it is great. For the wine section a lot of very interesting receipes there. For the moonshine, well let's put it like that, there is very few receipes on moonshine, there is a lot of still ideas and they are a good starting point. If you want to just give it a try you should search for "the amazing still" on google and built that first, it takes you 5 minutes to set up and dismantled to no incriminating parts in two minutes, There is little about carbonizing but instead they go the distill 4 times approach, which might be good but it is very time consuming so the most common approach which is carbonizing is not covered at all. So all in all it is a good book on the subject but is lacking a bit information to be a bible really.
ok,,, but title is misleading.......2007-08-06
this is a good resource for a beginner beer or wine maker,,, but is very light on construction and operation of a still for "ethanol".
Fantastic book!.......2007-06-18
This is absolutely the best homebrew, winemaking, and distilling book I've ever read. You can easily tell that the writer has many years of practical experience, from living in remote parts of Alaska, where making your own is the difference between have and have not.
The recipes are simple, cheap, and natural. You'll save so much money and time. I highly, highly recommend this book.
Great Book.......2007-01-18
What a great book - easy to read but very informative. While I would recommend reading Papazian for beer, the wine and liquor sections are very useful. Unfortunately, primarily covers "thin mash" liquors, which are made with sugar, and is a bit lacking on all-grain. Still, it helps you learn the procedures and concepts behind brewing and distillation from which you can experiment. Contains many recipes for beer, wine, whisky. A good read and introduction to distillation.
Great read, all-around fun.......2007-01-16
On a lark, my wife purchased for me a home brewing kit. Wanting to learn more about the subject, I decided to do some reading. The book's title is what brought me to it, but the content is what kept me reading it. It is funny and practical. It is by no means the decisive authority on home-brew, but its all around nature from real-life experiences makes it a good read. Despite the name, most of the book focuses on home beer and wine making (both legal) with just a little devoted to the theory and possible practical side of home distilling (illegal in the U.S.). As I continue to try out new things in home brewing, I find myself referring back to this book time and time again. If you have a few hours free one afternoon, and are every slightly interested in the subject, I suggest this as a great place to start.
Book Description
A comprehensive introduction includes step-by-step recipes for creating the perfect stcok and suggests garnishes for a professional finish.
Customer Reviews:
none.......2007-08-23
i ordered this on 7/17/07 to date i am still waiting for this book. what is the problem?????????????????i see that the monies for this has
already been deducted from my account. i either want the book or a refund
this is the first time i have had a problem. i hope you can resolve this
issue. i really wanted this book and hope it is still available. thank
you for your immediate attention to this matter
trish hine
For soup lovers.......2007-01-10
This book has over 200 recipes. I have used many of the recipes and enjoyed most of them. I have given copies of the book to friends and other friends have chosen to buy this book after seeing it at my home. It is an essential book in my cooking book library.
A World Tour of Soups.......2006-07-27
When the days become long, the body becomes lethargic and even the tar is beginning to melt, the last place one wants to be is in a hot kitchen. Summer is the season for quick, light meals that don't take a lot of time, but restore your energy. But if you do have to get into the kitchen, rather than throwing together the customary salad, how about a bowl of soup after that dip in the pool?
Consulting editor Debra Mayhew has combed the four corners of the globe to bring together a collection of wonderful recipes in The Soup Bible.
Stirring in tips for making stock, garnishes, and notes on how to pick the best ingredients, these soups are designed not just for summer, but those occasions that call for something special, as well as those chilly winter nights when all you want to do is curl up with a good book and a warm hearty bowl:
Light and Refreshing: Gazpacho (the ultimate in summer soups), Vichyssoise, Summer Tomato Soup, Watercress and Orange Soup (what an interesting combination)
One-Pot Meal Soups: Seafood and Sausage Gumbo, Spinach and Lemon Soup with Meatballs (traditionally known in Greece as Avgolomono without the meatballs), and Creole Shrimp
Hearty Lunch and Supper Soups: Lentil Soup with Rosemary, Italian Arugula and Potato Soup, Pistou (a scrumptious French vegetable soup), and New England Clam Chowder
Special Occasion: Butternut Squash Bisque, Tomato and Fresh Basil Soup, Spinach and Rice Soup (a nice and sneaky way for parents to add a vegetable in a meal for those picky-eater kids) and Saffron-Mussel Soup.
The book is full of exquisite, mouth-watering photographs and even the soup bowls both rustic and elegant are beautifully displayed.
With over 200 recipes to prepare for friends and family, it's a world tour of soups.
Fresh bread required.
Well organized and staightforward.......2005-02-18
This is a very good collection of a few classic and quite a few not so classic soup recipes which are easy to follow and are accompanied by glossy color photos. You will also find a few garnishing ideas to give some extra dimension and flair if you want to impress your guests. Well worth the price
Soup's On!.......2004-08-07
The Soup Bible is a wonderful collection of soup recipes divided into six sections: light & refreshing, rich & creamy, warming winter, hearty lunch, one-pot-meals, and special occasion. The variety is excellent, and there are soups from around the world. The front section on making stocks is very helpful as it includes not only the standard vegetable, chicken and meat stocks, but also fish stock and stocks for Chinese and Japanese cooking.
Each recipe comes with beautiful end-result pictures as well as pictures of some of the steps involved. The directions are clear and simple. Many of the recipes come with suggestions for variations and all of the vegetarian selections are marked. Most of the soups use easy-to-find ingredients, but the exceptions often have tips on where to find the unfamiliar items.
I've tried several of the recipes with no problems and delicious results. One of my personal favorites is the Tomato and Blue Cheese Soup. I'm looking forward to cooking and eating my way through these soups.
Book Description
The most comprehensive, authoritative organic foods guide available
Flavorful, nutritious meals begin with flavorful, nutritious ingredients. They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic."
Covering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods. It includes:
- Easy-to-find entries, organized alphabetically within categories
- Information on selection, storage, nutrition, uses, and preparation
- More than 150 color photos for easy identification
- A special section listing 900 top varieties of organic produce
- A useful list of organic food suppliers and organizations
"This is an amazing book! Jeff brings together the essentials of gardening and cooking with delicious, approachable recipes and a discussion of what it means to eat in an ethical, sustainable, and healthy manner—and manages not to be preachy. It's a great read for those just beginning to explore good food as well as old pros."
—John Ash, chef, food and wine educator, and author of the award-winning book John Ash Cooking One on One
"The Organic Cook's Bible is a fantastic resource to guide both home and professional cooks through a greater understanding of what to consider when using organics."
—Jesse Z. Cool, owner of jZcool Eatery and Catering Company and other restaurants and author of six cookbooks, including Your Organic Kitchen
"The Organic Cook's Bible is a great book and an important tool to spread the good news of organics and inspire us all in the kitchen."
—Ronnie Cummins, National Director, Organic Consumers Association
Customer Reviews:
A bit of a dissapointment.......2007-05-12
There was so much hype on this book that I expected more. It is not a bad book but I am sure there must be better ones out there on this subject than this. The info is very general. And seems oddly lacking in places. For instance, the resource section in the back seems random and missing things that anyone following the organic or slow food movement would have heard of. The book actually feels a bit behind the times and not on the forefront of the organic movement as one would have expected. Also, the author's tone is not that inviting and rather bland. Though I imagine I will pick up a tidbit or two, it is not the comprehensive 'bible' it touts itself to be.
Very Informative.......2007-03-09
Over the last few years, I've slowly become more and more organic. I've made the transition and I feel great! This book was one of the key elements that allowed my transition period to go smoothly. It's very informative and also a makes a great gift to a loved one, or friend.
A 'must' for any serious culinary or home organic cook's collection........2006-09-24
Plenty of books on the market cover organic foods and health, but THE ORGANIC COOK'S BIBLE is a resource which goes beyond recipes to offer a survey of organic ingredients and how to choose, store and prepare them. Home cooks and chefs receive a guide which covers meats, dairy, herbs, spices and more, with an A-Z arrangement for quick and easy reference, and a survey of over a hundred organic foods, from flavor and nutrition benefits to storage, what to look for, and top varieties. A 'must' for any serious culinary or home organic cook's collection.
Diane C. Donovan
California Bookwatch
Amazing!! An absolute must have reference book.......2006-09-12
I borrowed this book on an impulse from our local library. I was pleasantly surprised at how thorough and easy to use this book is. It is an absolute must, whether you are into organic foods or not. It covers everything from fruits & vegetables, meats, dairy, grains, pasta and nuts.
How many times have you gone to the grocery store and wondered how to tell if the fruit you were looking at was good(like melons) or wondered what some fruit or vegetable tasted like and what to use it for? This book clearly explains how to pick the best produce, what the nutritional information is, with beautiful color photos.
I can't wait to get my own copy and start trying some of the recipes. This will definitely be something I use every day.
This deserves a rating of 10 stars!!!
You need this book. .......2006-08-11
This book answers all of my questions about produce: the organic factor, (which tells you whether a certain product is sprayed heavily with toxins when you cannot purchase organic), nutrition details, seasonality, what to look for when buying, preparation, and uses.
There is just the right amount of detail including full colour photographs of vegetables, nuts, fruits - or whatever you are looking for. I find this very helpful when I want to buy something that I am unfamiliar with like Okra for instance.
The material is extremely accessible. Everything in this book is organized perfectly so that you intuitively know where to find what you are looking for. I love the headings, shadings, chunking of information and the gorgeous green font that suits this book.
I use this book daily for a reference. On top of being extremely useful, it would make a great coffee table book. I'm sure that people couldn't keep their hands off of it.
Book Description
The essential companion guide for any stand mixer.
A stand mixer is an indispensable tool in the kitchen. Its attachments and accessories make a stand mixer the quintessential food preparation machine-for everything from grinding meat to making pasta to kneading dough.
The Mixer Bible has 300 recipes designed for the stand mixer and its attachments. These outstanding recipes range from appetizers to homemade sausages to divine baked desserts and treats. Here's a sampling:
-
Appetizers: Mediterranean Tart with Goat Cheese and Roasted Vegetables, Cheese Straws, Hot Spinach Dip
-
Soups: Sweet Potato Soup, Coconut and Ginger Soup, Old Fashioned Chicken and Noodle Soup
-
Main Dishes: Turkey Pot Pie with an Herbed Crust, Herbed Cheese Ravioli, Scallops with Asian Noodle Salad
-
Sides: Scalloped Potatoes with Caramelized Onions, Zucchini Pancakes, Butternut Squash Casserole
-
Sausage: Country Pork Sausage, Chicken and Apple Sausage, Chinese Pork Sausage with Five-Spice Powder
-
Pasta: Lemon and Black Pepper Pasta, Pumpkin Pasta, Gluten-Free Pasta
-
Breads: Cinnamon Rolls, Walnut Potica, Chocolate Chip Macadamia Bread
-
Cookies: Best-Ever Chocolate Chip Cookies, Deluxe Lemon Bars, Pumpkin Spice Cookies
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Desserts: Decadent Chocolate Mousse, Pear Frangipane Tart, Lemon Blueberry Trifle
-
Ice Creams: Peach Sorbet, French Vanilla Ice Cream, Coconut Ice Cream
-
Sauces, Condiments and Extras: Cinnamon Applesauce, Tomatillo Salsa, Whipped Horseradish Cream
The Mixer Bible will become a standard cookbook reference for home cooks.
Customer Reviews:
The Mixer Bible.......2007-09-30
I love this cookbook for the KitchenAid Mixer I bought. Tells you what attachment to use on each recipe. In the last couple of months I have used it many times.
Just so so.......2007-08-06
I'm really disappointed, not to many recipes that I would try. Only one cheesecake recipe :-(
mixer bible.......2007-08-01
This mixer bible was the second part of the anniversary present. I've looked through this and the recipes look yummy! We're excited to use it as I really like the "side notes" on the pages. Those will help alot in substituting and measuring.
Not what I expected.......2007-04-19
Not just titled the bible, many people consider it to be the bible of mixers. Unfortunately, I disagree. I'm not sure what I was expecting- I guess I was looking for new uses for my mixer along with a great set of recipes. There's about 4 pages of tips for using your mixer.
Instead most are regular recipes that look for some way to use the mixer- usually when it makes no sense. Take the soups for example. Sorry, I'm not going to use my mixer as a strainer. How about using the mixer to mash your potatoes? No thanks. I've got cheap, easy, and effective hand tools to take care of those tasks.
It's not a total loss. The sausage, bread, and dessert sections are great. That's a PRACTICAL use for my mixer. All in all, this is primarily a recipe book with little to do with your stand mixer. The bible, it is not
Fully Reccomend!.......2007-04-12
I bought this w/ my KA pasta attachments & it's just wonderful. I'm one of those that's had a standmixer for 2yrs & never used it to it's full potential. So this has become a wonderful companion!
Average customer rating:
- Users Manual for the BBQ Grill.
- The Barbecue! Bible
- MMMM!
- BBQer with new grill
- Great bbq book
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The Barbecue! Bible
Steven Raichlen
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Barbecuing & Grilling
| Outdoor Cooking
| Cooking, Food & Wine
| Subjects
| Books
General
| Outdoor Cooking
| Cooking, Food & Wine
| Subjects
| Books
Special Appliances
| Cooking, Food & Wine
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General
| Religion & Spirituality
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Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
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How to Grill: The Complete Illustrated Book of Barbecue Techniques
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BBQ USA: 425 Fiery Recipes from All Across America
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Raichlen on Ribs, Ribs, Outrageous Ribs
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Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill
ASIN: 1563058669 |
Amazon.com
There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.
"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.
To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.
But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.
But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle
Book Description
Argentinean Veal and Chicken Kebabs. Balinese Prawn SatSs and Grilled Sweet Potatoes with Sesame Dipping Sauce. Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork ever. Plus grilled sides, grilled starters, grilled desserts, The Ten Secrets of Perfect Grilling, and master recipes for steak, chicken, fish, and vegetables.
Written by Steven Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbeque Bible! (over 310,000 copies in print) is a 512-page celebration of sizzle, smoke, secret sauces, and everything we love about cooking over fire. Main Selection of the Book-of-the-Month Club's Good Cook Club. Winner of a 1998 IACP/Julia Child Cookbook Award.
Customer Reviews:
Users Manual for the BBQ Grill........2007-09-02
.
The DRY RUB RECIPES alone are worth the price of the book. But there is SO much more.
You get the World Famous BEER CAN CHICKEN; easy and impresses everybody. Crispy on the outside and moist and tasty on the inside.
For you non-drinkers, it's about the can keeping the chicken vertical, not the beer... Soda cans work just as well, as Allen points out.
For you beer drinkers, ya gotta drink half a can per chicken... tell the wife it's in the recipe.
Allen instructs on how to grill meat (not just steak), fish, and veggies....ALL TYPES OF VEGGIES. The grilled onion platter is my favorite hors douvre. There are recipes and instruction here for things you might not have thought about grilling, and Allen makes it EASY. If you've done any grilling at all, you have most of the skills already.
On the Seventh Course, the Chef said "Let us grill desert." And we did.
AND IT WAS GOOD!
Grilled fruit. who'd a thunk it?
I bought this book to learn how to use my grill. I learned far more than I ever expected.
If you buy one grilling cookbook...make it this one.
The Barbecue! Bible.......2007-07-28
I found this book to have a lot of good recipes, and the instructions very helpful in the preparation of the food.
MMMM!.......2007-07-18
So far I've only tried a couple of recipes in the book, but I think many of these are some of the most unique BBQ recipes around. Can't wait to dig in and try some more! Loved the sangria and the grilled polenta! I'm sure this cookbook will be a summer staple at my house!
BBQer with new grill.......2007-07-05
The recipes I have tried so far have been great. Very helpful with some of the basics also. Clearly written and easy to understand. Lots of different recipes for lot of different food products. It is very comprehensive. I have a wood pellet grill.
Great bbq book.......2007-06-13
This is a must have for grillers. It's got tons of great recipes for meats, veggies, fruits, and sauces. We've used many recipes and they've all been great.
Customer Reviews:
Good Stuff.......2007-04-05
I got this book to help me prepare a special meal for my Bible study group and I am thrilled with all the great receipes it has in it. It covers basics as well as detailed receipes and many references to scripture also. I recommend it for any cook book collector, like myself, or for anyone in a Bible study group as well.
An authentic, facinating coffee-table book, healthy & delici.......1998-08-29
Alive with biblical flavors and aromas, The Good Book Cookbook provides authentic recipes for the foods, meals and feasts mentioned in the Old & New Testament. Besides a beautiful gift, TGBC is an intelligent book for Bible study classes and Sunday schools. Use the receipes to prepare an original Chuch Supper such as Jesus would have dines. Excellent.
Book Description
Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred. The Judeo-Christian bible is peppered with stories of meals; these range from simple meals put together quickly in order to feed a few unexpected guests, to elaborate feasts carefully prepared to please dozens of partygoers for many days. Cooking with the Bible looks at eighteen of these meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of biblical times. While describing how ancient cooks prepared their foods, Cooking with the Bible also explains how contemporary cooks might use modern techniques and appliances to prepare each of the eighteen meals. In addition, the authors recount the lore of all the ingredients used in the book, detailing their origins, the history of their cultivation, their nutritional value, and their various uses. To set the scene for each meal, the book examines the scriptural text in detail, describes the backstory for each, and, in the process, traces Judeo-Christian history from the ancient city of Ur to the lands of Egypt to the holy city of Jerusalem. Along the way, the reader will learn about the history of the bible itself. In the Middle East, eating was not and is not for daily sustenance alone--it is a way of life, and Cooking with the Bible reflects that reality, providing multiple feasts for the body, mind, and spirit. Each chapter begins with the menu for a biblical feast. A brief essay describing the theological, historical, and cultural significance of the feast follows. Next come separate recipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, how the dish was served, and the lore surrounding individual ingredients and dishes. Recipes for a wide variety of breads, stews, rice and lentil dishes, lamb, goat, fish and venison meals, vegetable salads and cakes are detailed, all of them carefully tested. Make delicious dishes such as Rice of Beersheba, Rebekah's Tasty Lamb Stew, Date and Walnut Bread, Ful Madames and Scrambled Eggs, Pistachio Crusted Sole, Bamya, Goat's Milk and Pomegranate Syrup Torte, Haroset a la Greque, Pesach Black Bread, Watermelon Soup with Ginger and Mint, Date Manna Bread, Oven-baked Perch with Tahini, Braided Challah with Poppy Seeds and Lemon, and Friendship Cake.
Customer Reviews:
An intriguing, different guide........2006-12-11
Judeo-Christian cooking has long centered on meals as a form of not only sustenance, but hospitality. Most cookbooks covering such cuisine focuses on the recipes; but COOKIGN WITH THE BIBLE: BIBLICAL FOOD, FEASTS AND LORE is different: recipes here are plentiful but secondary to the historical review of meal contents, rituals, and underlying cultural meaning. Bible stories of meals form the foundation of recipes which begin with a menu for a biblical feast, an essay surveying its historical and cultural significance, and explanations of traditional versus modern cooking methods. Any cook who also harbors affection for the Bible will find COOKING WITH THE BIBLE an intriguing, different guide.
Diane C. Donovan
California Bookwatch
YOU DON'T HAVE TO BE A BIBLICAL SCHOLAR TO APPRECIATE ANCIENT MEDITERRANEAN CULINARY EXPERTISE.......2006-11-15
No. The Bible is not a cookbook, however, its history is a great source for culinary research. Performing this research was Anthony F. Chiffolo, Editorial Director of Praeger Publishers and prolific author and Rayner W. Hesse, Jr., an Episcopal priest. They titled their interesting compilation, Cooking with the Bible. Mediterranean cooking is exciting due a bold use of fruits, nuts and wheats with vegetables and some meat. The area's recommended wines are paired with each meal.This is healthy eating!
The feasts, or "The Meals" presented number 18, some of which are:
Joseph Dines with His Brothers
The Reapers' Meal
Kind David's Nuptials
Elisha Cooks Masterfully at Gilgal
The Prodigal Son Returns
The Wedding Feast at Cana
The general formatting for each menu is thus:
* Maps
* Chronology
* Biblical text lining out the feast
* Historic explanation
* The menu
* Preparation in Biblical times
* Recipes for preparation in today's kitchens
* Finally a lengthy "Lore of the Ingredients" section
One of the meals, The prodigal Son Returns, as others, has interesting names, as well as familiar, for each recipe. This particular feast:
Poor Lad's Loaf
Veal Kebabs
Honey-Baked Goat with Mint Sauce
Heifer Fondue
Fresh Mallow with Pomegranate Vinaigrette
Grilled Corn on the Cob
Fresh Kefir Yogurt with Concord Grapes
Figs in Chamomile Tea and Cream
Carob Cake for Two Sons
Some interesting recipe food combinations:
* Rice of Beersheba: Combines broth, basmati rice, dill and capers.
* Israeli Salad: Calls for cucumbers, tomatoes, radishes, parsley, olive oil, lemon, green pepper, scallions and the spice, zataar.
* Fasooleyah Khodra Bi Zeit: (Arabian Beans and Sun-dried Tomatoes): Largely Green beans, onions, garlic, allspice, basmati rice and dried tomatoes
* Aroz de Bodas (Sephardic Wedding Rice: A mold of basmati rice, scallions, turmeric, seedless green grapes, pine nuts and fresh mint leaves
* Field Herbs with Corn: To corn they add vinegar, lemon juice, garlic, marjoram, dill, parsley, bay leaf and sumac.
* Musakhan (Chicken and Onion Bread): Mixes chicken, olive oil, lemon, scallions, garlic, saffron, sumac, cinnamon, nutmeg, cayenne and pine nuts atop any flatbread
* Vegetable Cholent: Mixes lima beans, kidney beans, potatoes, tomatoes, onions, barley, broccoli, cauliflower, peppers and garlic, cayenne, sage, cumin, ginger and feta cheese
* Wilderness Squash: Combines Acorn squash, honey, pistachios, dried apricots. Butter, onions and Angostura bitters
* St. Peter's Fish with Parsley Sauce: Utilizes a pesto of parsley, garlic, lemon juice, olive oil and onion and bass or trout
* Manaish with Goat Cheese: s Spread flatbread with a mixture of olive oil, zaatar, sumac and goat cheese. Serve with peppermint tea.
This well-researched book is pricey, however it's an excellent reference source and very possibly might serve as a format for a years-worth of fare for culinary groups' gatherings.
© Marty Martindale, 2006, Largo FL
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