Secondly, the book is a long overdue portrait of the real Mario Batali and of the real Marco Pierre White--two complicated and brilliant chefs whose coverage in the press--while appropriately fawning--has never described them in their fully debauched, delightful glory. Buford has--for the first time--managed to explain White's peculiar--almost freakish brilliance--while humanizing a man known for terrorizing cooks, customers (and Batali). As for Mario--he is finally revealed for the Falstaffian, larger than life, mercurial, frighteningly intelligent chef/enterpreneur he really is. No small accomplishment. Other cooks, chefs, butchers, artisans and restaurant lifers are described with similar insight.
Thirdly, Heat reveals a dead-on understanding--rare among non-chef writers--of the pleasures of "making" food; the real human cost, the real requirements and the real adrenelin-rush-inducing pleasures of cranking out hundreds of high quality meals. One is left with a truly unique appreciation of not only what is truly good about food--but as importantly, who cooks--and why. I can't think of another book which takes such an unsparing, uncompromising and ultimately thrilling look at the quest for culinary excellence. Heat brims with fascinating observations on cooking, incredible characters, useful discourse and argument-ending arcania. I read my copy and immediately started reading it again. It's going right in between Orwell's Down and Out in Paris and London and Zola's The Belly of Paris on my bookshelf. --Anthony Bourdain
Book Description
Bill Buford—author of the highly acclaimed best-selling Among the Thugs—had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagged him every time he prepared a meal: What kind of cook could he be if he worked in a professional kitchen? When the opportunity arose to train in the kitchen of Mario Batali’s three-star New York restaurant, Babbo, Buford grabbed it. Heat is the chronicle—sharp, funny, wonderfully exuberant—of his time spent as Batali’s “slave” and of his far-flung apprenticeships with culinary masters in Italy.
In a fast-paced, candid narrative, Buford describes the frenetic experience of working in Babbo’s kitchen: the trials and errors (and more errors), humiliations and hopes, disappointments and triumphs as he worked his way up the ladder from slave to cook. He talks about his relationships with his kitchen colleagues and with the larger-than-life, hard-living Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters.
Buford takes us to the restaurant in a remote Appennine village where Batali first apprenticed in Italy and where Buford learns the intricacies of handmade pasta . . . the hill town in Chianti where he is tutored in the art of butchery by Italy’s most famous butcher, a man who insists that his meat is an expression of the Italian soul . . . to London, where he is instructed in the preparation of game by Marco Pierre White, one of England’s most celebrated (or perhaps notorious) chefs. And throughout, we follow the thread of Buford’s fascinating reflections on food as a bearer of culture, on the history and development of a few special dishes (Is the shape of tortellini really based on a woman’s navel? And just what is a short rib?), and on the what and why of the foods we eat today.
Heat is a marvelous hybrid: a richly evocative memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at the workings of a famous restaurant, and an illuminating exploration of why food matters.
It is a book to delight in—and to savor.
Customer Reviews:
Fun, fun fun in the bowels of the kitchen.......2007-10-12
I read Bourdain's book and loved it. I also liked this one. Raw, honest talk from someone who has been there.
The autobiography part was fascinating (can such characters really populate elite restaurants!?) and the lowdown on furiously making food night after night was priceless. The last section was too blah blah about Mario Batali, although the scenes of Italy were intriguing. A must read for real food lovers.
A humorous read that made me hungry!.......2007-10-07
Who wouldn't want to go on Buford's journey? He's a great tour guide on his gasto-tour of the kitchens of the Mario Batali and Pierre Marco White. He shows that kitchens can be places that are filled with potential dangers and loads of passion. It took me awhile to get through this book, in part because I kept getting hungry and had to go make something to eat! I'm ready to go clamp the pasta machine to the counter and whip up some fresh pasta.
It's a pretty dense book to get through, and the author wanders away from the main story often. Most of the time, it's to an interesting place, but sometimes, it's just a tangent. But aside from a few of those as a distraction, I thought this was a great book.
Interesting but not what I thought it was going to be.......2007-09-19
I got this book because my husband heard an interview on the radio and thought I would like it since I love to cook. It was interesting but spent too much time, for me, on the politics of working in a restaurant kitchen and not enough on the workings of food in a restaurant. I bored with the personalities and gave up trying to figure out who was who.
I think I made the pages soggy..........2007-09-17
This guy, Bill Buford, is pretty amazing. Despite the danger of slicing off his hands entirely (an accident that he somehow manages to repeat) under various huge, sharp, professional knives, he insisted going (back again and again) to Italy to learn about things so obscure even professional chefs wouldn't have much idea about.
If you're looking for a book about Batali, this isn't the most comprehensive one, but it's scathingly honest and if you really live and breathe food, you'll gain a whole lot more than goss about the inner workings of Batali's businesses. It gets a bit soppy at times - a bit too "Tuscany is beautiful, and Provence is the ultimate foodie heaven", but only fleetingly, and all can be forgiven once you read about the author's hilarious effort to cook a whole pig...
ZZZZZZzzzzzzzzzzzzzz.......2007-09-11
The chapters on Mario Batali and the dynamics of his kitchen were really interesting and engaging. I was intrigud by the sections on Marco Pierre White as I had just read Gordon Ramsey's autobiography in which his tempestuous relationship with White plays a significant role. The rest of Buford's book is just too tediously, self-indulgently written to the point where it killed my interest in the underlying subjects of pasta making and butchery (I ended up skimming page after page as I just couldn't take it). It reminded me of a computer spitting forth every bit of information in its memory regardless of relevance or interest. Just too many tedious, boorish details.
Book Description
As owner and proprietor of The Lady & Sons restaurant in Savannah, Paula Deen is one of the South’s most celebrated chefs. Now two of her cherished culinary classics–The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!–have been combined into one delicious volume, available in hardcover for the first time.
As a special treat,
Paula Deen’s Kitchen Classics includes candid photos from Paula’s recent wedding, as well as scrumptious new dishes from the reception, tasty creations that have never appeared in any of her other books.
Here are hundreds of mouthwatering, easy-to-follow recipes. For appetizers, soups, and salads, whip up some Georgia Spiced Pecans, Mini Onion Quiches, She Crab Soup, and Gingersnap Pear Salad. The delectable main courses will be the hit of any family supper, Sunday picnic, or dinner party. Who can resist Beaufort Shrimp Pie, The Lady’s Oven-Roasted Ribs, Ron’s Grilled Peanut Butter Ham, or Hot Savannah Chicken Salad Casserole?
Enhance any meal with heavenly side dishes like Crunchy New Potatoes, Collard Greens, and, of course, Fried Green Tomatoes. And what meal is complete without sinful desserts–from Mississippi Mud Cake and Cherry Cream Cheese Pie to Sliced Nut Cookies and Butterscotch Delight? Is your stomach growling yet?
Seasoned with Paula’s practical kitchen hints and her friendly, no-nonsense observations,
Paula Deen’s Kitchen Classics is the perfect gift for experienced cooks, budding chefs, and anyone who loves comfort food.
Customer Reviews:
Southern delights.......2007-09-20
Paula makes cooking easy and fun. Let's face it folks........this is NOT Cordon Bleu! The recipes are very good and makes use of plenty of 'helper' ingredients like canned cream style soups, cake mixes and self rising flour. Boy, does she ever use lots of butter!! It is a book I'll use often cuz it makes sense in our busy lives. The 'helper' ingredients were a surprise but so sensible. Plus, you get two of her books in one binding.
My wife loves it........2007-09-14
My wife is addicted to the Food Network, and her favorite hostess/chef is Paula Deen. I bought her this book for her birthday, and she proceeded to read it like a novel. She quickly picked out her favorite recipes and made a shopping list right away. She hasn't told me when I get a taste of the new recipes, but I can't wait.
Just wonderful with a stick of butter!.......2007-07-05
I started watching Paula Deen and like so many folks just thought she was wonderful. Her Food Network Chefography was great and showed she had an idea and a need and went for it. I purchased these book for my cooking challenged cousin as I had tried a couple of her recipies and they were fabulous, just no way of messing up. I just recently tried her Red Velvet cake for a cousin and he was thrilled. What really made me look at her books was a friend who baked Paula's sour cream pound cake with caramel topping, this was wonderful!!! As a cake baker, myself, I really don't eat a lot of cake but I'm always willing to have a slice especially if I didn't have to bake it, THIS CAKE WAS WONDERFUL! I had a couple of slices!!! I went to library and got all of her books that I could find and now I am going to buy a couple of them for myself! I unfortunately did not like the format for her friends cookbook and would rather just watch Paula's Party then read it but the recipies are still great. I hope you'll enjoy her TV shows and books too! and keep a stick of butter handy.
Paula is so entertaining...........2007-05-14
Along with those decadent recipies, Paula is so funny and entertaining. Recipies are easy to follow....tasty and an eye pleaser. Enjoy using the book on a regular basis....favorite recipie....Shrimp stuffed wrapped with bacon....Delicious!!!!
Great Book.......2007-05-13
Its a good Book but not what we thought it would be. But worth the money.
Amazon.com
Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.
"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm
Book Description
Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.
Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.
Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes,
Commander's Kitchen describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit,
Commander's Kitchen lets the good times, and the exceptional dining, roll.
Customer Reviews:
Brings fond memories to mind.......2004-05-23
If you want to remember your meals at Commander's and perhaps try one or two of the dishes on a slow weekend, you will want this on your shelf. At the same time, it will be the occasional book, not one to reach for time and again.
Great compliment to a great restaurant!.......2004-03-27
This is an excellent compliment to one of the best restaurants. Ilove to cook & eat!! Most restaurant cookbooks have cookbokks which its hard to duplicate their meals. Usually they have recipes so complicated ( require kitchen appliances the average person doesn't have or ingredients impossible to find. Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.
Eating great...New Orleans style!.......2003-09-08
When my wife and I recently visited the Commander's Palace restaurant and sat at the Chef's Table (located in the kitchen where you are pampered by the staff), current Executive Chef Tory McPhail wrote "Eating great...New Orleans style!" on a menu he signed as a memento of our visit. Not only was he right about the food we had at Commander's Palace that evening, but he also provides a short and to the point description for this cookbook.
This book is a must for those that "live to eat" (as opposed to those that "eat to live") and truly enjoy the New Orleans and Creole food styles. The recipes we've tried so far have turned out wonderfully (the recipe for the Chocolate Molten Souflee alone is almost worth the price of the book) and, thus far, have been easy to follow. The narratives provided by the authors about both the food and the restaurant itself are a great addition to the great recipes.
I would recommend this book, and the restaurant, to anyone.
Learn about Creole and Cajun cuisine..........2002-03-22
Having spent 4 years of my life in Texas I was introduced to the wonders of Creole and Cajun cuisine. Generally, Creole developed in the city of New Orleans using local produce but influenced by the multicultural nature of the city. Cajun (or Acadian) cooking is food from the country.
I am partial to the simplicity of one-pot cooking offered by Cajun cooking. These are wonderful hearty and spicy meals (gumbo, red beans & rice, etoufee, jambalya) that I often cook to serve large groups of people. In fact, Chef Jamie includes many of these recipes in the "crew" section of the cookbook since he used them for staff meals.
Creole Class Act.......2001-12-28
As a longtime fan of Commander's Palace (and creole and cajun cuisine in general), I found the book as much fun to read as the dishes were to prepare. The beautifully presented recipes and well written preparation tips were made all the better by the inclusion of tidbits of New Orleans and Brennan family history. This book is a must have for both veteran and novice cooks interested in preparing great Louisiana style food.
Every recipe that we have tried from this book has been a hands down home run with our friends and family. The recipes are scaled for truly generous portions. For Christmas Eve dinner we prepared the Venison Stew and the Jalepeno Corn Bread for family in the upper midwest. They liked the meal so much that we left them the recipe book and I have just ordered another for myself!
Book Description
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil.
Here he shares an exclusive recipe from the Kennedy kitchen with us:
Sugar Tuile
These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft.
|
|
Makes about 8 cookie cups
1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract |
|
1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. |
Customer Reviews:
Buy it!.......2007-07-16
I bought this book as one of our prizes for out annual 4th of July races. I skimmed it and copied a few recipes before placing it on the prize table. Wonderful stories with every recipe. The three recipes I made have been excellent. The meatloaf is the best I've tasted and easy to make.
I plan on ordering another copy for myself and trying more recipes.
Jini.......2007-06-11
I live about ten miles from the compound and own over 2,000 cookbooks and this is one of the best I've ever seen. It has receipes that are easy to follow with ingredients that are readily available and is both current and traditional. It's the best addition to my collection in a long time.
Good Enugh to Eat!.......2007-05-22
the stories are fun tio read, and the recipes are easy to follow. I've tried a few, and they've been delicious, despite my limited culinary skills! I gave copies to my daughters-in-law for Mother's Day, and I've heard no complaints. It's beautiful to look at, too--and that alone makes it a worthwhile acquisition.
Fabulous Craftmanship!.......2007-05-09
It is apparent that a tremendous amount of work went into the development of this book. The pictures and narration is eloquent and extremely vivid. It's a wonderful book to have around the house for guests to look through and spark conversations, and for hosts to refer to for food preparations. This book is truly amazing!
Unbelievable Book!!.......2007-05-09
This book is a winner! It is filled with recipes to make any occasion special- from breakfast to dinner. I enjoyed reading the stories in the book. The recipes are easy to follow, and would make a lasting impression at any party or get together. I highly recommend this book for a gift or just to add to your collection!!
Book Description
The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.
Customer Reviews:
As good as it gets.......2007-02-17
The two cookbooks are wonderful additions to any collection. The recipes are easy to follow and its like bringing California Pizza Kitchen into your own home, hands down. The only down side is these books dont have any new or newer reccipes. The salad dressings are the same and the pizza recipes are the same, but the other items that CPK offers now, these 2 cookbooks are very limited in the menu they have now and have had for the last ten years. We love what they do offer in the cookbooks and I hope they come out with a newer updated version.
Love this book.......2005-12-27
I love this cookbook. As far as the dough recipes go, I have no idea if they turn out well because I use a Boboli pizza crust. If your a Rachael Ray fan, you'll figure out how to make most of these pizzas with the quickness. My favorite CPK pizza is the peking duck pizza, since my grocery store doesn't carry duck and I'm not going out of my way to find it(I want what I want when I want it) I buy precooked Tyson chicken and mix it with a lil hoisin sauce and proceed with the recipe. And it is sooo delicious-same flavour components, and I don't miss the dough. If I'm not starving I'll cook up some chicken breasts. Honestly, if you just use a pre-made pizza dough and a lil creativity you can get most of these pizzas in the oven in less than 15 minutes. When I make these pizzas, everyone loves them. And my friends that eat at CPK say they taste just like it. Buy the book, you will not regret it!!! If you do live near a CPK call them and ask if you can buy the dough from them, many pizza joints sell their dough.
Terrible Pizza Dough.......2005-11-21
I bought this book because I really like the California Pizza Kitchen. So, I thought that this would be a great idea to get this book so that I too could make great pizzas. Well, I was wrong. I made the pizza dough twice, and each time it came out terrible. When I was done with the pizza, I took a bite to taste my creation and nearly broke my teeth becuase the crust was so hard and thick.
If you need a book to teach you how to make pizza dough, this is not the book to get!
Good Food, but Bad Pizza .......2005-09-13
California Pizza Kitchen is known as a good restaurant that makes bad pizza. They have essentially removed the pizza flavor from pizza, which makes the product a tasteless dough and cheese platform for toppings. The result can be a nice meal if the toppings are good, but it does not taste even remotely like pizza. It's extremely misleading and disappointing that they use "pizza" in the name. It's nice that we live in an era where you can find good pizza in most major metropolitan areas these days, so you are not stuck with this stuff when you want real pizza.
Better than the new "real thing".......2005-08-04
It seems CPK was either bought out or expanded beyond its abilities. Buy the book and savor the way the restaurant items used to taste.
Book Description
With Stone and Designing a Home with Wood, Heather and Earl G. Adams brought us inspirational style guides to using two of the fundamental materials in home design. Now this creative team has turned their attention to tile in all its beauty and utility. Once merely ceramic, today's tile encompasses glass, stone, and cork, among other materials, and Tile Style celebrates tile old and new with 250 color photographs of gorgeous completed rooms as well as step-by-step installation demonstrations.
This comprehensive guide shows how tile can be used in myriad applications-from floors to ceilings and bathrooms to kitchens-as well as in multidimensional tile designs and mosaics. Tile Style is also filled with practical information on choosing, purchasing, installing, and caring for tile. The book is divided into four sections, covering natural and man-made tile materials, decorative uses for tiles and mosaics with instructions for special artistic projects, and a complete guide to installing tile. Projects include laying a stone tile floor and installing a granite tile countertop with a glass and metal backsplash. An extensive appendix section provides home decorators with all they need to know about budgeting a job, hiring an installer or doing it themselves, and maintaining surface tiles.
Customer Reviews:
Beautiful Tile.......2007-05-12
This is a great book about tile. It has creative, inexpensive ways to upgrade your tile look and to help enhance your end result. There are beautiful pictures of tile work someone would actually install into their own home. Highly recommend this book for the person who is looking for creative ideas.
Ideas, Ideas, & More Ideas.......2007-02-15
This book has some wonderful examples of tile projects to inspire you to do your own. After I read the book I did my own project and it turned out well. The book is packed full of useful information to help anyone complete their own project.
Pure tile eye candy!.......2006-06-22
This book is chock full of gorgeous tile applications in a variety of styles. I especially love the mosaics. Pure eye candy!
One of the BEST!.......2006-02-08
I have always been an avid DIY'er and a passionate lover of tile, so I have just about every book on the subject. I've been waiting for the release this newest book TILE STYLE and let me tell you, it does not disappoint. Truly an all inclusive book, it covers in great detail everything tile including natural stone, glass, metal, mosaics, terra cotta, brick, porcelain, ceramic, cork and numerous decorative tiles. Not only will you learn the qualities of each, but how to chose, design with, install and care for them as well. The book is filled with beautiful photos of tiled rooms (even the installation sections are full color). And when it comes to the installation sections, this has to be one of the most detailed, yet simply presented of my entire collection. Plus, the projects incorporate the newest setting methods and materials in conjunction with the most current trends in kitchens, baths and flooring such as a granite tile countertop, a glass and metal backsplash and setting a travertine tile floor! Beautiful, extremely informative and cutting edge - a must have tile book!
Book Description
In the tradition of Chronicle Book's best-selling Mexicolor and Mexicasa, Mexicocina showcases over forty kitchens throughout Mexico. Melba Levick's stunning photographs and Betsy McNair's informative text and exciting recipes reveal the blend of native tradition, Old World ornamentation, and contemporary innovation that is the Mexican kitchen.
Mexicocina takes you behind the doors of private homes, museums, resorts, and cooking schools for an insider's tour of the kitchens of Mexico. Awash in bright colors and bold designs, each kitchen features traditional Mexican artistry flavored with the owners' distinctive style. Here, stainless steel meets colorful talavera tile, and the humble comal grill is as essential as a sleek appliance. Priceless collections of ceramics sit side-by-side with everyday dishware. And San Pasqual Bail n, the patron saint of cooks and kitchens, blesses every last handmade copper kettle, clay pot, and wooden spoon.
Inspiration abounds in these kitchens. Whether you're decorating a kitchen, planning a trip, or just dreaming of the rich aroma of caf de olla, Mexicocina takes you into the heart of the Mexican home, la cocina. And Mexicocina tantalizes more than just the eyes, featuring mouth-watering recipes for innovative Mexican dishes, from guacamole with fresh fruit to chile-scented chocolate truffles.
Customer Reviews:
Richly hued kitchens and cheerful decoraction.......2007-10-06
If you have a Spanish style home, or are merely interested in decoration, this is simply a wonderful book. The kitchens are all brilliant with color and festive with decoration. Lots of tile, alcoves, and sunny spaces captivate the eye. This is happy book, and full of inspiring ideas.
Another beautiful book in this great series.......2007-08-11
I'm addicted to Mexican style, colors, and design aesthetics. This newest book in the "Mexi-" series focuses entirely on kitchens. The photos are profuse with color, light, and (if you love this stuff the way I do) decorating ideas!
As a bonus, if you own all the books in this series (Mexicolor, Mexicasa, In a Mexican Garden, and Mexicocina), they themselves become a terrific Mexican-style design accent placed together on your bookshelf. :-)
Wonderfully Informative, 'Ole!.......2007-04-05
I ordered Mexicocina because I was looking for decorating ideas for my kitchen. But, I found so much more! This book is not only equipped with beautiful Mexican kitchens, but also the history behind the kitchens, and tasty recipes. Me and my husband's favorite country to visit is Mexico. This book gave us some great information on bed and breakfasts in different areas of Mexico.
This is a great coffee table book too!
Thank you,
Adrianna
A Functional Coffee Table Book !.......2007-01-11
My husband and I are building a new home in Mexico and wanted to make sure we kept it as authentic as possible, thus the book orders. This particular book is filled with spectacular photos of Mexican kitchens ranging from the most spectacular to the more common. Each page is filled with building ideas as well as decorating inspirations. Who would have thought of collecting beautifully carved wooden spoons for a wall display ! The authors include much narrative explaining background of the kitchens and various decorations/selections, as well as history. Everyone will enjoy the brilliant colors and artwork as each page is turned.
A Fascinating Tour of the Kitchens of Mexico.......2007-01-10
The pictures are glorious and the text is very well written, concise and informative. I have travelled to many of these kitchens with Betsy McNair and it's like taking the tour all over again. There's no better guide to Mexico than Ms. McNair. She really knows the history and the people. If you can't go with her in person then the book is the next best thing.
Amazon.com
Tom Douglas loves Seattle and Seattle loves Tom Douglas. The owner of and force behind three popular restaurants (Dahlia Lounge, Etta's Seafood, and Palace Kitchen), Douglas has made an in-depth study of Pacific Northwest foodstuffs and culinary influences--basically the man has happily eaten his way through the city for the past 25 years and then, to Seattleites' delight, has applied his knowledge to his restaurants. "With this book, we hope to communicate our experience of Seattle," says Douglas. "We want to share our thriving food scene with you--you can get on a plane and come see us or you can use this book to create your own 'Seattle' in your kitchen."
Douglas focuses on using fresh, in-season ingredients in all his recipes. "My philosophy is: eat it when you've got it, enjoy the harvest when it's here," he says. In Seattle, that means Grilled Asparagus with Hazelnut-Star Anise Mayonnaise in the spring, Sake-Steamed Sockeye Salmon with Sake Butter with Oregon Pinot Noir Raspberry Sorbet on a summer evening, or the year-round favorite, Dungeness crab. Try Crab Salad with Asparagus, Avocado, and Lime Vinaigrette or Wok-Fried Crab with Ginger and Lemongrass. Use Washington State apples in Parsnip-Apple Hash or Maple-Cured Double-Cut Pork Chops with Grilled Apple Rings and Creamy Corn Grits. Douglas offers plenty of savory vegetarian dishes such as Potato Gnocchi with Roasted Tomatoes and Gorgonzola Cream, Wild Mushroom Ravioli with Arugula Salad, and Tuscan Bread Salad with Fresh Mozzarella and Basil (a perennial favorite at the Dahlia Lounge).
Like a walk through the fish and vegetable stalls at Pike Place Market, Tom Douglas' Seattle Kitchen is fresh, inspiring, and filled with aromatic ideas. His prose is relaxed, colloquial, and encouraging--cook, eat, and enjoy are his basic tenets--and the book is filled with photos of Seattle life and institutions. Whether you live in the Emerald City or the Windy City, Tom Douglas' Seattle Kitchen will spark your imagination and enliven your palate. --Dana Van Nest
Book Description
There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming bowls of Vietnamese soups and all-American blackberry cobblers. No chef embodies this diversity with more flair and more flavor than chef/author/restaurateur Tom Douglas. And no book does it better than Tom Douglas' Seattle Kitchen.
Tom's creativity with local ingredients and his respect for Seattle's ethnic traditions have helped put his three restaurants and Seattle on the national culinary map. Join Tom and celebrate the Emerald City's rich culinary tradition: sweet I Dungeness crabs, razor clams, rich artisan cheeses, and deeply flavored Northwest beers. Share in the delight of sophisticated Washington wines, coffee fresh vegetables, fruits, and the exotic flavors of the Pacific Rim countries.
Tom Douglas' style is laid-back sophistication with a dash of humor. You can see it in the names of his chapters, "Starch Stacking," "Slow Dancing," and "Mo' Poke, Dadu" (this last title, courtesy of his daughter, Loretta, means "More Pork, Daddy"). And you can taste it in his signature dishes such as Dungeness Crabcakes with Green Cocktail Sauce, Roast Duck with Huckleberry Sauce and Parsnip-Apple Hash, Udon with Sea Scallops in Miso Broth, and Triple Cream Coconut Pie.
Try his hearty Long-Bone Short Ribs with Chinook Merlot Gravy and Rosemary WhiteBeans or spicy Fire-roasted Oysters with Ginger Threads and Wasabi Butter. Relax in the comfort of the comfort foods he prepares for his own family: Loretta's Buttermilk Pancakes with Wild Blackberries, Basic Barbecued Baby Back Ribs, and Five-Spice Angel Food Cake. They're all clear, simple recipes that'll have you cooking like Tom Douglas from the very first page.
But this is more than a cookbook; it's a food lover's guide to Seattle. Join Tom on a tour of his city with his list of top ten best things to do -- and eat -- in Seattle, from his favorite ethnic markets and neighborhoods to where to get the best breakfast.
Why not turn your kitchen into a Seattle kitchen? All it takes is a little help and inspiration from Tom Douglas.
Customer Reviews:
riveting cookbook reading.......2007-08-27
i read this cover to cover in one sitting- great anecdotes, tips, philosophies, photos, wine info, and recipes.
tom's book is as good as his restaurants. i LOVE this book.
Outstanding Food, Great Cookbook! .......2005-03-22
I have owned my copy of Seattle Kitchen for over a year now, as do two of the other families on our block. We regularly get together for dinner parties and inevitably, one of Tom Douglas' dishes shows up on the menu. Although many if not most of the recipes are time-consuming (much chopping, sauteeing, carmelizing, etc. is involved) they are all worth it in the end as long as you are a patient person who enjoys cooking. This is not a good beginner's cookbook! The sweet butternut soup with thyme creme fraiche is beyond compare and I make it all fall and winter long. The lobster and shrimp potstickers with sake sauce take a long time to make but are simply divine (I have learned to make huge batches and freeze them for later when I need an appetizer.) Pair them with the sweet-and-sour red cabbage for an impressive presentation. I just made Etta's cornbread pudding last night for the first time after visiting Seattle and eating it at the restaurant a few weeks ago, and I have to say mine was just as good if not better since it was fresh out of the oven. It was inhaled at the dinner party and it prompted me to get online now to order Tom's other cookbook. I find that sometimes the ingredients are difficult to hunt down here in Montana, but I usually find most of what I need, or at least an acceptable substitute. I just wish there were more photographs of the beautiful food. I look forward to trying many more of Tom's recipes.
Get the Book.......2003-09-27
It has taken me awhile to write a review for this book due to the fact that I have been testing as many recipes as possible and while in Seattle compared the restaurant version with the home version. The verdict is: Get the book.
The recipes are very easily done in a standard home kitchen and they are the recipes of the restaurants in question. If there is a flavor difference it is easily explained by the author such as, the restaurant version of the salmon rub uses smoked paprike (very hard to get) while the home uses the sweet variety.
The book reflects a deep love of Seattle and is informative in a chatty way. I think though, for the Asian food information sections you may want a little more depth with Bruce Cost's book on Asian ingredients. For the experienced cook this is a great book to have on the shelf showing a fusion of traditional and international influences in the menu.
For those looking for soemthing in between a beginner's and a hardcore pro level this book is excellent. People at my various parties and catering gigs have loved the food prepared from this book and it has achieved the status of favorite on the shelf. It is approachable in tone, style and technique. It is also helpful that he provides a supplier section for those hard to get items like kazu.
The fish section maybe a no go for some people due to freshness issues but the section on grilling/barbecuing is nice and the dry brine method for roast chicken was very reliable. All the side dishes were easily done as well with a standard grocery store available.
Recommended highly and I look forward to his next work.
Best Cookbook ever.......2003-09-08
Now I may be biased because I live in Seattle but there is not a recipe in this book which is not simply perfect. I have tried about 10 recipes including the crab cakes, blueberry coffee cake, Short Ribs with Rosemary white beans and the Lobster and Shiitake Potstickers and not had a bad one yet.
All the recipies are pretty easy to make, use simple fresh ingredients and usually recommend a wine to pair with it. These are not always the types of recipes that you want to whip up in 10 mins when you get home from work but for a weekend dinner where you have 1/2 hr or more to cook, you will be well rewarded. There is definitely a seafood bias for this which is fine with me. In the middle of the book are about 10 pages of pictures of many of the dishes.
I have lots of cookbooks with several good recipes but never one with so many winners and absolutely no losers. I have been to 2 of Tom's restaurants in Seattle but this makes me want to cook at home.
Grung gormet.......2002-10-31
This was a gift to my husband, but has only been opened twice. The recipes look somewhat interesting, but the ingredients are not generally available to most areas. It would be helpful in a coastal area where FRESH seafood was more readily available AND was more cost-effective to use. We are intrigued by some entrees, but again, most are not user-friendly (or kid- friendly) which is important in our busy home! I good gift for the hobby gourmet, not useful in everyday life...at least not in our busy (and filled with picky kids) home!
Average customer rating:
- California Pizza Chicken Recipe a Disappointment
- Good Choice!
- recipes that are healthy and tasty
- Excellent
- CALIFORNIA PIZZA KITCHEN PASTA, SALADS, SOUPS, AND SIDES
|
California Pizza Kitchen Pasta, Salads, Soups, And Sides
Larry Flax , and
Rick Rosenfield
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover
 Pizza
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Pasta
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
California
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Salads
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
-
The California Pizza Kitchen Cookbook
-
Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
-
The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe
-
The Art of Pizza Making: Trade Secrets and Recipes
-
American Pie: My Search for the Perfect Pizza
ASIN: 0688164668 |
Book Description
At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.
The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.
Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.
Customer Reviews:
California Pizza Chicken Recipe a Disappointment.......2007-10-09
I bought this book for only for the jambalya recipe. It tasted NOTHING like the dish at the restaurant. I haven't tried any of the other recipes.
Good Choice!.......2007-09-27
This cookbook, California Pizza Kitchen Pasta, Salads, Soups, and Sides, will make a perfect Christmas gift for someone who introduced me to their appetizers at one of their restaurants last year. The salads, soups, and sides should compliment their healthy eating habits. This hard-covered book arrived in a timely manner and in good condition. I can not wait to give this special gift of delicious-sounding recipes.
recipes that are healthy and tasty.......2007-09-20
Very nice job of presenting unusal healthy recipes. Good photos which help a lot
Excellent.......2007-02-21
It is definitely worth buying it! I bought it because of the Spinach & Artichoke dip, at first I was little intimidated but as I read the instructions there was nothing to it. I've made a full course meal out of this book and everybody raved about it. I can't wait to try more recipes, this is definetly a keeper!
CALIFORNIA PIZZA KITCHEN PASTA, SALADS, SOUPS, AND SIDES.......2007-01-09
WONDERFUL RECIPES. ESPECIALLY LOVE THE JAMBALAYA WHICH I HAD PREVIOUSLY SAVOURED IN ONE OF THEIR RESTAURANTS. WELL WRITTEN, WELL ILLUSTRATED. EASY TO FOLLOW INSTRUCTIONS. I DEFINITELY PLAN TO PURCHASE THEIR NEXT BOOK.
Average customer rating:
- Great source of ideas
- Worthless For What I Needed
- 500 beautiful pictures of unique kitchens
- Great resource
|
Ultimate Kitchen Design (Ultimate Books)
Manufacturer: Te Neues Publishing Company
ProductGroup: Book
Binding: Hardcover
General
| Architecture
| Professional & Technical
| Subjects
| Books
Design & Construction
| Home Design
| Home & Garden
| Subjects
| Books
Kitchens
| Remodeling & Renovation
| Home Design
| Home & Garden
| Subjects
| Books
General
| Interior Design
| Home & Garden
| Subjects
| Books
Style
| Interior Design
| Home & Garden
| Subjects
| Books
French
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
German
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
Italian
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
Spanish
| Foreign Language Nonfiction
| Nonfiction
| Subjects
| Books
Arts & Photography
| French
| Foreign Language Books
| Specialty Stores
| Books
Nonfiction
| French
| Foreign Language Books
| Specialty Stores
| Books
Professional & Technical
| French
| Foreign Language Books
| Specialty Stores
| Books
All French Books
| French
| Foreign Language Books
| Specialty Stores
| Books
Arts & Photography
| German
| Foreign Language Books
| Specialty Stores
| Books
Nonfiction
| German
| Foreign Language Books
| Specialty Stores
| Books
Professional & Technical
| German
| Foreign Language Books
| Specialty Stores
| Books
All German Books
| German
| Foreign Language Books
| Specialty Stores
| Books
Arts & Photography
| Italian
| Foreign Language Books
| Specialty Stores
| Books
Nonfiction
| Italian
| Foreign Language Books
| Specialty Stores
| Books
Professional & Technical
| Italian
| Foreign Language Books
| Specialty Stores
| Books
All Italian Books
| Italian
| Foreign Language Books
| Specialty Stores
| Books
Remodelación y Renovación
| Diseño de Casa
| Hogar y jardinería
| Libros en español
| Formats
| Books
Como-Hacer y Mejoramiento de Casa
| Hogar y jardinería
| Libros en español
| Formats
| Books
| Carpintería
| Decoración
| Hacerlo-Uno-Mismo
| Reparaciones de Casa
General
| Diseño Interior
| Hogar y jardinería
| Libros en español
| Formats
| Books
No-Ficción
| Libros en español
| Formats
| Books
| Automotriz
| Ciencias Sociales
| Crimen y Criminales
| Educación
| Estudios de la Mujer
| Feriados
| Filosofía
| Gobierno
| Hechos Verídicos
| Planeamiento Urbano y Desarrollo
| Política
| Sucesos de Actualidad
| Transportación
General
| Arquitectura
| Profesional y Técnico
| Libros en español
| Formats
| Books
Similar Items:
-
Ultimate Bathroom Design
-
Joan Kohn's It's Your Kitchen: Over 100 Inspirational Kitchens
-
Stone: Designing Kitchens, Baths and Interiors with Natural Stone
-
Complete Bathroom Design: 30 Floor Plans, Fixtures, Surfaces, and Storage Ideas
-
Bathroom Design/Badezimmer Design/Design De Salle De Bains/Banos De Diseno (Designpocket)
ASIN: 383279056X |
Book Description
State-of-the-art kitchen design strongly reflects the 21st century lifestyle. Now, more than ever, the kitchen really is the heart of the home, and there is a kitchen to suit every personality and design sensibility. The aim of this comprehensive selection of new designs is to showcase the best of what is happening in kitchens today. This book features the innovative use of materials by brands like Boffi, as well as original and alternative use of space by architects such as Messana O´Rorke.
Customer Reviews:
Great source of ideas.......2007-10-14
Some comments about this book:
1) It's all pictures, not text. Something which I like (personal preference though). 700 pictures/500 kitchens.
2) Most of the kitchen (including the "romantic/traditional" ones) are really modern ("European" as some would call it here), not a book for people looking to create the "traditional" kitchen. Something I like, but again a personal taste.
3) I actually do not like most of the kitchens layouts in the book (again personal taste), but it helped me a lot to decide about combinations of materials (dark floor/light floor, corian/stone, metal/wood, etc.). I now know what NOT to do.
All in all, a good source of ideas.
Worthless For What I Needed.......2007-05-19
The book is great if you want 700 pages of sterile looking European kitchens. But if you want lots of ornate wood and raised panel cabinet doors, find a different book; this isn't it.
500 beautiful pictures of unique kitchens.......2007-02-04
I think the kitchens are all european. The pictures are mostly full page. There is almost no text. There is very little sourcing (names of some designers in tiny type on the side of the picture, you'll have to google to find contact information, and then they'll be somewhere in europe.). This isn't a guide to fixtures. This is a book you'd use to communicate what you want to architects.
I love this book, but again, there is no sourcing, and you can't use it as a guide to fixtures.
Great resource.......2006-11-14
Whether you are working with a designer, building a house or just looking for ideas, this is an important and valuable book. NOTE: it is 99% photos of different styles and designs of kitchens. It is broken up into modern, country, minimalist, etc, and each section has about 30 photos of different kitchens. It contains no descriptions of materials or how toos. The photos are fabulous and the ideas are varied. I guarantee that you will find a kitchen that fits your style in this books. Good luck!
Books:
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? Dating methods as offered by mathematical statistics. Eclipses and zodiacs. Chronology Vol.I
- Homosexuality: The Use of Scientific Research in the Church's Moral Debate
Books Index
Books Home
Recommended Books
- The Home-Based Bookstore: Start Your Own Business Selling Used Books on Amazon, eBay or Your Own Web
- Logo Savvy: Top Brand Design Firms Share their Naming and Identity Strategies
- Broken Summers
- Employee Survey Question Guidebook
- How to Be a Star at Work: 9 Breakthrough Strategies You Need to Succeed
- Inside Passage: Living With Killer Whales, Bald Eagles, and Kwakiutl Indians
- History: Fiction or Science
- Advanced Spreadsheet Acctg F Microcmpute
- Dynamic Macroeconomics: Instability, Fluctuations, and Growth in Monetary Economies
- The Best of Mystery: 63 Short Stories Chosen by the Master of Suspense
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
My Life in France
Suite Francaise
The Reach of a Chef: Beyond the Kitchen
