Allen Susser's New World Cuisine

Book Description

First came California cuisine, then Pacific Rim, and now comes the hottest, most innovative new way of cooking for the nineties. New World cuisine, coming from South Florida, incorporates the surprise and excitement of tropical flavors and ingredients into the classic American and European traditions. The fruits and root vegetables of the Caribbean and Latin America are combined with fresh fish and seafood from Southern waters, grilled and barbecued meats, crisp greens, and traditional desserts to create a way of eating designed to please modern tastes. As chef and owner of Chef Afleia's in North Miami Beach, Florida, and winner of the 1994 James Beard Award as Best American Chef in the Southeast, Allen Susser is acknowledged as a principal inventor and quintessential proponent of the New World Cuisine. In Allen Susser's New World Cuisine And Cookery, he provides more than two hundred recipes for such appetite-inspiring dishes as Grilled Plaintains with Black Beans and Dried Fruit Salsa, Mahimahi with Sweet Corn Puree, Lobster Cassoulet, Honey Chili Roasted Duck, and Double Chocolate Coconut Cake. All of the dishes are easily within the scope of home cooks everywhere. A complete glossary not only explains the ingredients that might still be unfamiliar but offers alternatives for those that may not be available in colder climates throughout the year.

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

Average customer rating:

L. Schler
Not Worth The Price!
A Great Big Collection of Published Recipes. Nothing Else
vicarious weight gain

The New York Times Jewish Cookbook: More than 825 Traditional & Contemporary Recipes from Around the World

Manufacturer: St. Martin's Press
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

International | Regional & International | Cooking, Food & Wine | Subjects | Books

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

Kosher Foods | Judaism | Religion & Spirituality | Subjects | Books
Similar Items:

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers
Jewish Cooking in America: Expanded Edition (Knopf Cooks American)
Joan Nathan's Jewish Holiday Cookbook
Heirloom Cookbook: Recipes Handed Down by Jewish Mothers and Modern Recipes from Daughters an d Friends (Adult Interest)
The WORLD OF JEWISH COOKING: More Than 500 Traditional Recipes from Alsace to Yemen

ASIN: 0312290934

Book Description

From the food pages of The New York Times comes this authoritative, wide-ranging Jewish cookbook. Featuring nearly 800 well-tested recipes, this collection includes in-flu-ences from Northern Africa, Western and Eastern Europe, the Middle East, and the United States. It celebrates the history, culture, culinary creativity, and enduring tradition of Jews around the world. Mimi Sheraton, food critic and cookbook author, provides introductions to the book as well as to each chapter. Editor Linda Amster organizes chapters to cover every course from appetizers to desserts. Delicious recipes include both tradi-tional favorites and more recent variations that update the classics with a contemporary twist. All recipes are kosher and include dishes from dozens of well-known writers and chefs such as Ms. Sheraton, Alain Ducasse, Joan Nathan, Claudia Roden, Daniel Boulud, and Wolfgang Puck.

Customer Reviews:

L. Schler.......2007-01-10

Fabulous, I've tried a number of recipes all have been a hit. I highly recommend this cookbook.

Not Worth The Price!.......2006-05-03

I just got the book today it has tons of recipes I am just disappointed that there are no pictures in the book. The recipes are great reminding me back to the day of childhood.But I found many other Jewish cook books with these same recipes in them at cheaper price with pictures! Look around for other Jewish cookbooks on amazon. You will find a few. Unfortunately I did that after I bought this expensive book when I found out this has not 1 picture in it. This Cookbook is expensive and for the price it should at least have pictures. I rate it 3 stars but I accidentally hit the 4 star rating.

A Great Big Collection of Published Recipes. Nothing Else.......2004-01-05

The best and worst thing one can say about this book is that it is just a very large collection of ancient and modern recipes whose ingredients and preparation conform to at least conservative Jewish dietary laws. It is very similar to a collection of all English Language published sonnets ranging from Shakespeare to the little old lady in Nebraska who publishes in her local newspaper. Everything has been published and everything follows certain rules, but all connections between the collected items ends there.

This is not an unworthy book. It sort of reminds me of the old Palgraveýs Golden Treasury of English Poetry, which collected works according to little rhyme or reason, except that the authors were English and wrote in English.

This book has three things going for it.

First is its size. With 825 recipes, someone looking for a recipe to accomplish a particular objective within the kosher rules, they have a good chance of finding one.

Second is the fact that all recipes have been published, but not all have been published in the pages of the New York Times. Some come from recently published books such as Marcus Samuelsonýs ýAquavitý. This means that each one has been editorially reviewed by one or more of professional editorial eyes.

Third is the obvious love and care with which the editor(s) have assembled the material. The introductory essays by Mimi Sheraton and Joan Nathan are informative and endearing.

Unfortunately, all sense of cohesiveness stops on the first page of Appetizer recipes. There is no trace of any scholarship which would help sort out the recipes by whether the originating tradition was, for example Ashkanazy or Sephardic.

The Chapters dividing the recipes are:

Appetizers
Soups
Fish
Poultry
Meat
Vegetables
Grains, Legumes, and Pasta
Salads
Light Fare for Brunch and Lunch
Trimmings, Savory and Sweet
Breads, Rolls, Bagels, and Matzohs
Desserts

There is no sense in which Jewish traditional food forms a cuisine in the same sense that Morocco or Turkey or Iran have a distinctive cuisine. Jewish food is an overlay on the existing cuisine of the region.

This is a very worthy book if you have few cookbooks and are in need of a more diverse selection of kosher recipes. It is interesting that there is no statement in the book saying that the validity of the kosher nature of the recipes has not been certified by any rabbinical authority. And note that a kosher recipe can easily be made non-kosher by using non-kosher ingredients. A reasonable price for a lot of recipes. If you want a more measured look at Jewish Cooking, check out Claudia Roden's book on the subject and her book on Middle Eastern food.

vicarious weight gain.......2003-09-07

I put on 8 lbs. just reading one chapter. Like most endeavors of the NYT, it is both authoritative and encyclopedic in scope. While it sticks maily to traditional Kosher and Jewish dishes, it shows some respect for Israeli cooking, usually given short shrift in "American Kosher" cookbooks.

It's failure, however, is one of overload, both in many of the recipies themselves, and in the number of inclusions. It gives insufficient weight to weight itself!! With so many of its readers and users in the constant battle of the waistline (and tushline), it provides little encouragement to minimalists and moderationists (new word, coined this morning).

Best read during the 2 hour break in services on Yom Kippur

The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds, Simplified for the American Kitchen
Average customer rating:

Authentic Cooking

Great book for neophyte Italian cooks.

The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds, Simplified for the American Kitchen
Jeff Smith
Manufacturer: William Morrow & Co
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books
General | Cooking, Food & Wine | Subjects | Books
Italian | European | Regional & International | Cooking, Food & Wine | Subjects | Books
Gourmet | Special Occasions | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome

The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother

The Frugal Gourmet Cooks American

Frugal Gourmet

Frugal Gourmet Cooks with Wine

ASIN: 0688075916

Customer Reviews:

Authentic Cooking.......2000-02-03

Most Americans think of Chicken Parmessan, Alfredo sauce or Italian salad dressing when they hear Italian cooking. As an American soldier stationed in Italy I've never seen either of the above. They are all American inventions.

Italian cooking is very diversified. Venice is big on fish and seafood while the inland areas eat more meats. Jeff Smith's book is as close to authentic Italian cooking as one can get. The sheer number of recipes alone will give a person an insight of how Italian cuisine influenced modern American food.

The amazing thing is that there is at least one recipe that I wanted to try that I couldn't find all the ingridients for. It called for a Sicilian wine and being stationed near Venice I couldn't find it in any of the local wine stores. Great book. I will continue to use it for years after I come back to the US. It will remind me of the years that I spent here.

Great book for neophyte Italian cooks........1998-06-28

As an Italian tired of Olive Garden-fare Italian cuisine, I bought Smith's book with two ideas in mind: 1) I wanted to understand both the context of the dishes I hoped to prepare and the constituent ingredients (for instance, how is Parmesan-Reggiano made?) and 2) coming to the book with little previous cooking experience -- let alone Italian cooking -- I wanted to be able to prepare most of the dishes in the book. Smith's book excelled at both these. The book is well-written and easy to follow, but avoids pedantry. Some of my favorite recipes are: Italian peasant bread, Italian Rolled Chicken, Bracciole, and the Fresh Tomato Sauce Sicilian.

And a Bottle of Rum: A History of the New World in Ten Cocktails

Average customer rating:

And I don't drink!
This rummy has his facts straight...
Terrifically piquant entertainment
A fun way to combine history with drink recipes
The Fascinating History of Rum

And a Bottle of Rum: A History of the New World in Ten Cocktails
Wayne Curtis
Manufacturer: Crown
ProductGroup: Book
Binding: Hardcover

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

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

General | Americas | History | Subjects | Books

General | World | History | Subjects | Books

History of Technology | Technology | Science | Subjects | Books
Similar Items:

Rum: A Social and Sociable History of the Real Spirit of 1776
Vintage Spirits and Forgotten Cocktails : From the Alamagoozlum Cocktail to the Zombie
Rum: The Epic Story of the Drink That Conquered the World
Rum
Caribe Rum: The Original Guide to Caribbean Rum and Drinks

ASIN: 1400051673
Release Date: 2006-07-25

Book Description

One spirit, Ten cocktails, and Four Centuries of American History

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of ten cocktails—from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers—Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society.

Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against “demon rum,” Hemingway fattening his liver with Havana daiquiris, and today’s bartenders reviving old favorites like Planter’s Punch. In an age of microbrewed beer and single-malt whiskeys, rum—once the swill of the common man—has found its way into the tasting rooms of the most discriminating drinkers.

Awash with local color and wry humor, And a Bottle of Rum is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

Customer Reviews:

And I don't drink!.......2007-08-16

If history were always this well written, I would have been a history rather than literature major. I actually laughed out loud in a number of places, at the same time that I learned facts about 17th century to 21st century history and popular culture that were occasionally paradigm-shifting and always interesting. If you like rum, the recipes-through-history are an intriguing bonus. If you don't, you will still find much, much of value in this volume. Although rum is the focus, the social, political, military and historical dynamics affected by this and other liquors are the actual "plot." It is a legitimate and intriguing lens through which to view history, particularly when written by an academic who throws out the dry and dusty academic voice in favor of a learned, no-nonsense and yet often humorous one.

Liberal quotations bring contemporary voices to light, while duly considered authorial commentary places them in a reasonable context. I am not a historian, but the bibliography is sufficiently substantial to assure me of grounded research and neither the tone, factual content nor voice ever seems to be stretched to fit the "drink-by-drink" historical structure. This paragraph makes it seem dry (all puns aside, LOL), but this book most assuredly is not.

If you liked "Salt" or "Coal" or "Cod," you'll like this. More significantly, if you're feeling burned out on this kind of recently popular "slice" history, do *not* pass up this one. A must read for you, whether or not you like rum, and a great gift for others, particularly if they do like rum.

This rummy has his facts straight..........2007-05-05

Unfortunately, facts are all you will find in this book. (i.e. Why they call it Grog, Was there a real Captain Morgan, etc.) And that may be fine if you are writing trivial pursuit question cards, but not for story telling. The author covers a lot of events in this book, though doesn't go into the back story much. It's a little like reading a history textbook. The flow is very choppy. Almost like a PowerPoint presentation.

I think the book would best have been split into 10 books. That way the author could take his time to spin stories, build plot, and empathize characters. It wouldn't be the first time an author used a device like an in animate object (i.e. rum) to link characters, history, or events.

The literary devices the author neglected to evolve were numerous. For instance, the chapter on the Tiki trend had my interest piqued. By building upon the characters the author would have made events much more enthralling. I was left with the desire to learn more about them so now must seek out more books.

I haven't tried to concoct any of the rum elixirs listed in the back, but I remain hopeful about a few of them. Perhaps they will be the redeeming value in this average book. I'm not that hopeful.

Terrifically piquant entertainment.......2007-04-14

So rarely do I have a chance to read, but how I have appreciated the multitude of stories that form each chapter of this book. Rum brings to mind sleepy leisure, but its history is teeming with the characters and contexts that form this impression. There is so much information in this book, you are caught unawares by the elegant turn of phrase, beguiled into thinking about the mercantile demographics of the Caribbean economy.

You can pick it up and put it down and enjoy each chapter separately. Now that is a good book.

A fun way to combine history with drink recipes.......2007-01-20

I love this book, it is really fun to learn about history through an alcoholic beverage, and the recipes have been fun, too.

The Fascinating History of Rum.......2006-12-05

Rum, unlike other types of liquor stepped into the bars and in the drinking glasses rather late when compared to Scotch, Vodka, and its other cousins. Wayne Curtis takes you through the history of Rum, and its rise in popularity by exploring history through 10 different drinks. Rum is a wonderfully alive and flexible drink as it is perfectly acceptible for its preparation to vary greatly, unlike many of the other types of liquor that is drunk.

Orignally made from by products of the sugar manufactoring process, Rum was orignally drunk by the poor and the local people. Rum started off with no value and very little popularity. In time Rum manufactures would discover ways to made the drink better, and it rose in popularity.

Rum has gone from being a liquor made from a by-product of sugar manufactoring to where it is now a trendy drink in popular bars. Rum has done this through its flexible nature as it is the only type of liquor you can by in as many of varieties as you can. It can be found in light, dark, and spiced to name a few. Rum continues to evolve and change. Wayne Curtis does an excellent job of describing how an evolving drink continues to be popular today.

Women of the Vine: Inside the World of Women Who Make, Taste, and Enjoy Wine

Average customer rating:

Light reading
Student of Wine
I learned a lot
Fascinating Women
Not for women only...

Women of the Vine: Inside the World of Women Who Make, Taste, and Enjoy Wine
Deborah Brenner
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback

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

General | Cooking, Food & Wine | Subjects | Books

General | Women's Studies | Nonfiction | Subjects | Books
Similar Items:

Women of Wine: The Rise of Women in the Global Wine Industry
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My First Crush: Misadventures in Wine Country
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Wine: The 8,000 Year-Old Story of the Wine Trade

ASIN: 0470068019

Book Description

This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine. These women share their lives, wine tips, pairings, and most important, enthusiasm for wine while imparting their rich life lessons and wine expertise—a wonderful way to share your love for wine with the enterprising women who help bring it to your table.

Customer Reviews:

Light reading.......2007-07-19

Unfortunately this is not the most interesting book about wine I read so far. Most probably I had different expectations when I decided to buy it. It is a light reading for anyone interested in the stories of some women who became successful in wine making. (some stories are very interesting from a humane perspective) But I don't see any other achievements. This is what Women of the Vine really is: light-hearted and straight-forward.

The book starts with a motto from Toni Morrison: "If there is a book you really want to read but it hasn't been written yet, then you must write it." I don't know if this is Ms. Brenner's first writing attempt and if this is the kind of book she has always wanted to read, but I think she did a decent job. However, don't expect to find anything extraordinary or deep, that will give you some food for the thought. It won't teach you too much about wine either. Most probably this is what the book was meant to do - appeal to the larger public.

I was a bit put off by the fact that the women it speaks about are only from the US, more exactly from California. The world of wine is so large! And if the pictures were colored instead of B&W, it would have been even better.

Women of the Vine definitely does not make a statement. As someone once said, it is like a summer rain: short, pleasant, one tends to forget it quickly. It is the kind of book I would read and then pass it on to someone else, without wanting necessarily to keep it in my library. It is just a pleasant way to kill some time.

For a more informative narrative on wine and the passion for wine, try Love by the Glass: Tasting Notes from a Marriage by Dorothy Gaiter and John Brecher. And for a larger geographical coverage of the women in the industry try Women of Wine, by Ann B. Matasar.

Student of Wine.......2007-06-12

Women of the Vine by Deborah Brenner is a fasinating read! Each chapter and each story left you with the the feeling of wanting to read more. Eloquently written! I found that every story was interesting, inspiring and quite engaging. Highly recommended for anyone interested in the subjects of wine, women in the wine industry as well as great career stories.

I learned a lot.......2007-01-11

The Women of the Vine was very interesting reading because I had no idea how many women are involved and influential in this industry. It is encouragement to all women to follow their dreams.

Fascinating Women.......2007-01-11

Brenner invites us into a world of fascinating woman and she does it with grace and wit. Her informal style moves the reader along. I learned a lot and enjoyed the journey. Kudos to the author!

Not for women only..........2007-01-04

This is like reading a wonderful short stories book, with the added bonus of being educated about the wine industry and the "grape". Ms. Brenner and the women you meet in this book are an inspiration for both men and women.

Cook, Eat, Cha Cha Cha: Festive New World Recipes

Average customer rating:

Great recipes but need experience
My Favorite Cookbook!
Recipes are too hard to prepare
Not quite the same as the restaurant.
Delicious, Impressive Food Made Easy

Cook, Eat, Cha Cha Cha: Festive New World Recipes
Philip Bellber
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback

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

History | Gastronomy | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Latin American | Regional & International | Cooking, Food & Wine | Subjects | Books

Book Description

New World cooking is hot, hot, hot -- and very cool. At San Francisco's famous Cha Cha Cha restaurant, located in the heart of Haight-Ashbury, the big flavors of Cuba and Puerto Rico come together and dance in vibrant dishes served against a backdrop of laughter, a loud Latin beat, and fabulous altars to the voodoo saint-gods of Santeria. As colorful as the restaurant itself, this unique, festive cookbook offers sixty terrific recipes for Cha Cha Cha's signature tapas and entrees (perfect for entertaining!), all accompanied by the stories, icons, and relics of Santeria, as well as full-color photographs of the dishes themselves. Savvy cooks are discovering that the spices and ingredients of the Caribbean are as fun to cook with as they are to eat. Cook! Eat! Cha cha cha!

Customer Reviews:

Great recipes but need experience.......2000-09-29

This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.

My Favorite Cookbook!.......2000-08-04

I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!

Recipes are too hard to prepare.......2000-05-10

I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit.

So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!

Not quite the same as the restaurant........1999-02-10

I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing.

The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything.

Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour.

Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.

Delicious, Impressive Food Made Easy.......1998-04-08

Cha Cha Cha is one of my favorite San Francisco restaurants, so I was excited to find this cookbook and even more pleased to find that the recipes are very well written and easy to prepare. The results are fabulous - just like the food from the restaurant! Very interesting history of the food and everything you need to know to recreate the Cha Cha Cha experience at home.

500 More Low-Carb Recipes: 500 All New Recipes From Around the World

Average customer rating:

Not for South Beach Dieters
Extremely Helpful!
wonderful low carb everyday stuff
Should have been named "Cooking for Dummies"
500 More Low-Carb Recipes

500 More Low-Carb Recipes: 500 All New Recipes From Around the World
Dana Carpender
Manufacturer: Fair Winds Press
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

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

500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are!
15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More
The Low-Carb Barbecue Book : Over 200 Recipes for the Grill and Picnic Table
Low-Carb Smoothies: More Than 50 Fabulous Recipes the Whole Family Will Love

Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1592330894

Book Description

Dana Carpender has done it again -- 500 all-new recipes from snacks to desserts that the whole family will love! This time, she highlights world cuisines, including Italian, French, Chinese, Japanese, Greek, Mexican and other ethnic favorites. Most of these cuisines emphasize carbs, whether it's rice, pasta, or potatoes, but Dana has worked her magic to make delicious, simple low-carb versions that provide variety to the world's most popular diet.

Customer Reviews:

Not for South Beach Dieters.......2007-09-28

I gave this one star without even trying a recipe. While this book has a good variety of recipes which are "low carb", if you are following South Beach, don't buy it! It uses lots of butter, cream and fatty meats! I will be returning my copy.

Extremely Helpful!.......2006-09-28

This was my first Dana Carpenter book. I had already been introduced to the low carb way of eating, but Dana's book makes it so much more interesting! Her humor and healthy tips inspire me to be faithful. The variety of recipes expand my menu ideas considerably, and also are a springboard for recipes of my own creation.

Because I liked this book so much, I also bought Volume 1 of "500 Recipes" cookbook for myself and 3 others. This second volume, however, is my favorite. I also just purchased Dana's "How I Gave Up My Low Fat Diet and Lost 40 LBS." book, and am enjoying it very much, which I heartily recommend to anyone wanting to learn more about lo carb eating, and also to those who need motivation to continue. It is full of excellent health info.

If you need new recipe ideas, or instruction on how to eat low carb, Dana provides it all in a fun and interesting way. Dana is a great mentor on the path of a low carb lifestyle!

wonderful low carb everyday stuff.......2006-05-04

I feel that Dana is an old friend as she always adds little tips and comments every thing I have made as turned out wonderful I love her little extra comments I have all her books so far

Should have been named "Cooking for Dummies".......2006-04-17

IF you already know how to cook this book is an "insult" - it's so basic it's laughable. Plus most of the more "interesting" recipes can be found online at any of several low-carb web sites. I also found that there were editorial mistakes - like the temperature which to bake a cheescake was eliminated. And mistakes on the author's part in which she does not indicate the size pan to use - which DOES make a difference in the final outcome of any baked item. The author also uses ingredients that are HARD to come by in her recipes without giving substitutes.

All in all I was quite disappointed! But in all fairness - it would be a good "starting" cookbook for those folks who are lacking in the culinary arts.

500 More Low-Carb Recipes.......2006-03-14

Great recipes so far. I love that she now includes calorie counts.

Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World)

Average customer rating:

New Orleans Then
A Cookbook Becomes A Piece of Lost History
A Grand Book for A Grand City

Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World)
Constance Snow
Manufacturer: Oxmoor House
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Williams-Sonoma New York: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)
Williams-Sonoma San Francisco: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)
Williams-Sonoma Rome: Authentic Recipes Celebrating the Foods Of the World
Williams Sonoma Paris: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)
Florence: Authentic Recipes Celebrating the Foods of the World (Williams-Sonoma Foods of the World)

ASIN: 0848731034

Book Description

Williams-Sonoma Foods of the World New Orleans offers an insiders view of this magical city, delving into regional specialties and exploring the diverse 300-year culinary history. Each mouthwatering recipe captures a taste of the Big Easy, wherever you live. Features n50 authentic recipes, from Crawfish Beignets and Cheese Grits Souffl to Bananas Foster and Carnival King Cake n225 full-color photographs showcase the New Orleans street scenes, open-air markets, native ingredients, and local restaurants nSuggestions for wine and cocktail pairings nIn-depth features on local festivals and holidays, native seafood, traditional desserts, famous food icons, and more nAn original illustrated map, full-color glossaries, and a source guide for essential ingredients

Customer Reviews:

New Orleans Then.......2006-02-02

My husband and I fell in love with this book. We go to New Orleans each year for a mini-vacation with the kids. We are originally from south Louisiana and we enjoy the people, the culture, and especially the food. This book reminds us of our trips and the photos depict the true New Orleans the way it was before Katrina. We wanted to save our memories and that is why we bought this book. Also, we have frequented several of the restaurants mentioned and we love to cook and try out new recipies.

A Cookbook Becomes A Piece of Lost History.......2005-11-30

Like the other reviewers, I, too, cried into the pages of this beautiful book. Gone are the kind, smiling waitstaff who waited on us in the French Quarter restaurants. Scattered over the face of America. No homes, no place to work. We will never see some of the beloved chefs who, like everyone else, are scattered. New Orleans will never, ever be the same. This incredible book is living testament to the glory of a glorious city. She welcomed me and let me stay a while. Now the pages of this book are stuck together with tears. This book is a national treasure.

A Grand Book for A Grand City.......2005-10-22

I cried when I leafed through this book. I doubted that WS would deliver an authentic New Orleans cookbook (they might try to change stuff), but I purchased it from WS anyway to support the hurricane victims. What I received was an awesome "food pictorial." Beautiful shots of the wonderful and authentic recipes, but also beautiful photos of the restaurants, markets, streets and people I miss.

The opening paragraphs and sidebars that accompany the recipes are thoughtfully written and insightful. This book does an artful job of presenting recipes that draw on all of the cultures that make up New Orleans' cuisine. The recipes range from simple to sublime. As with all WS books, the recipes are well-written. The seafood gumbo recipe is excellent. I've shared it with family and it will be the one I use for my Christmas gumbo.

I lived and worked in the city for a while and this book makes the good memories rush back. I commend WS on the excellent research and other efforts that went into producing such a stellar book.

Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World

Average customer rating:

Under-appreciated
It takes you there

Oz Clarke's New Wine Atlas: Wines and Wine Regions of the World
Oz Clarke
Manufacturer: Harcourt
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

Food Science | Agricultural Sciences | Science | Subjects | Books

Oz Clarke's Grapes and Wines: The definitive guide to the world's great grapes and the wines they make
The World Atlas of Wine
The New Sotheby's Wine Encyclopedia, Fourth Edition
The Oxford Companion to Wine, 3rd Edition
Understanding Wine Technology: The Science of Wine Explained, New Edition

ASIN: 0151009139

Book Description

Fundamental to the understanding of wine is a sense of place. Knowing which country, which region, which vineyard, and even which hillside a wine comes from adds enormously to the pleasure of drinking it. Through its unique cartography--more than seventy-five spectacular, hand-painted panoramic maps--and Oz Clarke's lively and opinionated prose, this revolutionary atlas illustrates and explains the vital connections between the land, the winemaker, and the wine.
This edition has been completely revised, updated, and expanded, with a closer look at Napa and Sonoma, and new maps for Chile, Argentina, and elsewhere. No other book maps the world of wine as vividly, and no wine library is complete without Oz Clarke's New Wine Atlas.

Customer Reviews:

Under-appreciated.......2006-11-10

This is a wonderful atlas. It differs from other offerings in that it includes panoramic maps, giving the reader a real feel for "the lay of the land". The book also has regional "keys", providing information on grapes grown, aspect, soil and climate. The accompanying text is less scholarly in tone than The World Atlas of Wine but nearly as informative.

If I were to recommend one reference, it would be the above referenced atlas. But if your bookshelf has room for two, get this as well.

It takes you there.......2006-05-25

I can hardly judge the author's knowledge about wine itself, as I am definitely not a connaisseur. I just enjoy wine and want to know a little better about it. It also happens that I like to travel too. So, I thought it was a pity that nobody has reviewed this nice book before.

What I can say is that this book is very well done, with an interesting introduction, and maps that try to replicate the vegetation you would find in the actual places. It really gives you the sense of traveling to the area he is describing, which is not bad considering the aim of this type of book.

Comparing this to Hugh Johnson's Wine Atlas, this one feels much more like a travelogue, a quite good one, whereas Johnson's seems to be more informative about growers, more like a mapped encyclopedia. If you are just a curious wine consumer and can have both, start with this then go to Johnson's. If you can't, perhaps a good idea might be to buy this one and Johnson's Pocket Wine Book...or the other way round. It's a tough decision.

Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan

Average customer rating:

A Beautiful Cookbook....
Serious Inferiority Complex Demonstrated!
As much fun to browse through as it is exciting to draw from
Breakfast at Brennan's and Dinner Too: EXCELLENT Book
Cajun at it's best!

Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan
Pip Brennan , Jimmy Brennan , and Ted Brennan
Manufacturer: Brennan's
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

The Commander's Palace New Orleans Cookbook
Brennan's New Orleans Cookbook
Arnaud's Restaurant Cookbook
Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant

ASIN: 0963981900

Book Description

Breakfast At Brennan's and Dinner Too is a most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant.This 288 page hardbound edition includes many of Brennan's original signature dishes such as Bananas Foster as well as numerous current, culinary creations published for the very first time. Each recipe has been home tested to ensure its accuracy.

Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 X 11 inch book also includes photographs of the restaurant's elegant decor and surroundings. Significantly, Breakfast At Brennan's And Dinner Too is much more than a collection of recipes. In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. - A great gift for any occasion!

Customer Reviews:

A Beautiful Cookbook...........2005-09-01

This is a superb cookbook from one of this country's finest dining establishments. It is not only full of good recipes, but it is elegant enough to display on your coffee table. It is really like a gorgeous history book with wonderful recipes included! When anyone in the know thinks of eating in New Orleans, Brennan's is #1 on the list of restaurants not to be missed. Love this book....

Serious Inferiority Complex Demonstrated!.......2003-10-05

I was so disappointed by this book that I actually sent it back. Everything about the book came off as a huge chip on the shoulder of the owners of Brennan's about the success of Commander's Palace...owned by their aunt Ellen.

At first glance, the book looks cheap, with no dust cover and the words "Official" on a banner in the lower right hand corner. The only time I generally see that are on tourist guide books, not cookbooks.

A good portion of the book is dedicated to the history of Brennan's and idol worship of the patriarch of the family, which is admirable. However, they can't seem to talk about Aunt Ellen without getting some jabs in, talking about how she expanded the family business and that four of her six first ventures closed. Well, I think that one of those enterprises (Commander's Palace) certainly makes up for the rest...as they say, you need to break a couple of eggs to make an omlette!

After explaining how they went their separate ways from the rest of the family, the recipe section of the cookbook is very poorly done. The recipes are either extremely simple (3-5 ingredients and very pedestrian) or extremely complicated (10-15 ingredients including other preparations). When another recipe is referenced, unlike other cookbooks where they tell you which page to look for it, this cookbook simply says "see index"; even if the recipe they're referring to is on the next page.

The breakfast section was the most dissappointing of all. You'd think it would be the main focus of the book given the title, but it is merely several versions of eggs benedict with a few swapped out ingredients. What's even more sad is that each recipe is written like you've never seen an eggs benedict recipe before, so you end up with pages of "cookie cutter" recipes with the only distinction being that they traded trout for the Canadian bacon, or something of the like...and of course you are told to "see index" about how to make a hollandaise!

This book is written like they had something to prove against Aunt Ellen and it shows. Problem is, Aunt Ellen's Commander's Palace and its cookbook "The Commander's Kitchen" is far and away a much better deal. Not only is "The Commander's Kitchen" a beautiful book, richly photographed, with wonderful stories about the restaurant, great recipes, and a little information about each dish (something lacking from "Breakfast at Brennan's"), it's thicker and less expensive off of Amazon!

There is a reason we are all talking about Commander's Palace alumni like Paul Prudhomme and Emeril Lagasse years after they've left Commander's and all you can really say about Brennan's is that they were the birthplace of Bananas Foster.

I will give this book one good mark...the cocktails section is pretty good...but then again, so is the one in "Commander's Kitchen".

As much fun to browse through as it is exciting to draw from.......2002-07-12

Superbly enhanced with color photography, Breakfast At Brennan's And Dinner, Too showcases original recipes from the menus of New Orleans's world-famous Brennan's Restaurant. From Buster Crab Pecan; New Orleans Barbecued Shrimp; Creole Onion Soup; and Brennan's Blackened Redfish; to Crabmeat Lundi Grass; Tournedos Royal with Sweetbreads; Les Peches Flamees; and the house specialty Brennan Dressing, Breakfast At Brennan's And Dinner, Too is an elegant, "kitchen friendly" cookbook that is as much fun to browse through as it is exciting to draw from for truly memorable dining.

Breakfast at Brennan's and Dinner Too: EXCELLENT Book.......2002-07-03

Great book, very easy directions and not 15 to 20 different ingredients. My girlfirend and her husband were there last year and raved about the place. She and I each have the book and I've now oredered one for my daughter. This is a must have in your cookbook library.

Cajun at it's best!.......2001-10-17

After having the pleasure of eating at both the original Brennan's in New Orleans and the other location in my home town of Houston, Texas, this book is a joy to own! The recipes are easy to follow and it also gives you the background history of this fine restaurant. I highly recommend this book.

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