Amazon.com
Warmly effusive and dear yet gritty, Paula H. Deen seems mythically Southern. But this cooking luminary, proprietor of Savannah, Georgia's Lady & Sons restaurant, is the real thing. The Lady & Sons Just Desserts, her all-sweets follow-up to The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!, celebrates the Southern sweet tooth with 120 recipes, including traditional formulas for the likes of Brown Sugar Pound Cake and Lemon Chess Pie as well as best-loved restaurant innovations like Turtle Cake, Lemon Curd Pudding, and Gooey Butter Cake. ("These are very, very rich," Deen advises, "and a little goes a long way--even for piggies like me!") Lovers of the restaurant--which grew to prominence from $200 and lots of determination--as well as those seeking easy-to-fix temptations should put this book to happy use.
Among its wide-ranging recipes, Desserts offers Carolyn's Jell-O Cheesecake, Lauren's Chocolate Drizzle Pie, and Hidden Mint Cookies--recipes based on cake mixes and other convenience foods. These creditable sweets are of course work saving, but are perhaps better viewed as solidly characteristic of their time and place. Equally particular are candies like Mamma's Divinity and Uncle Bubba's Benne Candy, and "other sweet things," as Deen dubs them, such as Banana Split Brownie Pizza, Easy Homemade Oreo Ice Cream, and Fresh Apples with Butterscotch Dip. With asides by Deen family members, including son Jamie's "Food Is Love" ("I am right this minute 20 pounds over-loved," he writes), useful tips (Deen provides an "emergency" recipe for sweetened condensed milk), and plenty of piquant anecdote (after Deen had rattled on endlessly to her grandmother about her intention to open a restaurant, the older woman paused and replied, "Paula, have you lost you damned mind?"), the spiral-bound book is not only full of delectable eating, it's lots of fun. --Arthur Boehm
Book Description
As Paula Deen will tell y'all, there's just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!
In this beautiful hardcover edition of The Lady & Sons Just Desserts, Paula -- author, restaurateur, and Food Network star -- devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you're baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.
These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you're whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake -- in coconut (Jamie's favorite), caramel (Bobby's favorite), or chocolate -- makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula's tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.
Filled with warm baking memories and family stories, The Lady & Sons Just Desserts is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals and occasions and remember to save room for dessert!
Customer Reviews:
Yummy !!!!.......2007-10-01
This is just one more of Paula's great books. Sharing lots of her self along with her really yummy desserts. A definite YES. Get it.
Not tempting enough.......2007-09-04
I received this book as a gift for Xmas and was quite excited to read through it as I enjoy PD's cooking show. However, I was really disappointed with the recipes and have only made one of the recipes in a years time.
The biggest disappointment to me is the use of processed cake mixes and pie crusts. I can't cook to save my life but I can bake really well and there's a reason I do it ALL from scratch. :) Because many of the cakes call for premade mixes, I'll never bother to make them.
I think the rest of my distaste is simply that the recipes don't really appeal to my personal tastes (much to my surprise). I'm not a big fan of coconut, chocolate or bananas. :)
ok not up to date old cookbook.......2007-08-24
I was disappointed, I expected her newer recipes in ther but instead they are old ones.
Paula Dean is the best.......2007-07-03
Everyone deserves a trip to Savannah, at least once in their lives. A visit to Paula Dean's restaurant is an experience. This cook book can bring a little savannah home with you. You have to REALLY like sweet desserts to enjoy this. All you people with carbo problems, don't tempt yourself with these recipes.
the lady and sons just desserst.......2007-05-07
If anything could make you go off a diet, this is it. Paula makes fattening fun.
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!
Average customer rating:
- Fabulous
- 100 Of The World's Best Bars
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100 of the World's Best Bars
Aisha Hasanovic
Manufacturer: Images Publishing Dist A/C
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ASIN: 1920744509 |
Book Description
There will never be a shortage in demand for social meeting places, and the burgeoning bar industry reflects this need. In this exciting publication, some of the latest trends in bars from around the world are revealed, including themed bars, exclusive drinking establishments and renovated traditional pubs. International
Customer Reviews:
Fabulous.......2007-05-09
I just received my copy of this book and the pictures are absolutely beautiful! It has great inspiration if you are thinking of opening a bar/lounge/restaurant. Some bars even have the blueprint along with pictures.
100 Of The World's Best Bars.......2005-09-08
This is a great resource book. And this group out of Milwaukee, FLUX DESIGN
is really doing some wonderful interior design and full out building of there designs, making for truly unique spaces. Buy it.
Amazon.com
To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.
This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.
Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.
Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.
The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi
Book Description
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in
The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts,
The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."
Customer Reviews:
A treatise on perfection ... {just don't try this at home}.......2007-08-20
The easiest way to put this book into it's unique perspective is with an amusing metaphor. This is the sort of book that hardcore foodies and regular line chefs alike read in the same way that a horny teenage boy will oogle a drop-dead gorgeous penthouse centerfold ... the essential experience is one of vicarious (but maddeningly indirect) communion with utterly impractical & unnattainable perfection.
The recipes that Thomas Keller creates & serves at The French Laundry in Napa Valley California (which is widely acknowledged as one of the greatest restaurant experiences in America) simply cannot be made at home, or even in 95% of most restaurants, without the aid of a top-flight fully staffed "brigade system" of supporting chefs, along with a commitment to using nothing but the absolute best and freshest high-end ingredients available, without regard to labor or cost.
The average chef, hardcore or not, simply doesnt keep (for example) a speed rack of 12 varieties of freshly made herb oils, 12-15 varieties of freshly made and perfectly clarified and reduced demi-glaces of assorted wild game, veal, beef, and lobster on hand ... and that's just for sauce bases and garnishes. Even the simpler recipes with relatively few ingredients are all difficult, if not impossible to make, without 'brigade' support, because the ingredients required aren't commonly available (or are of insufficient quality/freshness), and require skills and/or time commitments that are beyond one's ability, impractical, or both. And even if you DO succeed in making a given dish, the essence of 'amuse bouche' is to enjoy only a tiny portion (a mere 1-2 bites) before palate fatigue can mute the expience.
Like I said ... most home chefs arent going to expend copious manhours making a dish that you're only supposed to have 1-2 worshipful tastes of.
So, this is a book that you read because you want to commune, in some small way, with the mindset and spirit of the man who authored it ... and Thomas Keller is all about the quest for brief moments of sublime perfection. He will stop at nothing to attain the perfect taste experience. That's what "amuse bouche" (small 1 bite appetizers) are all about.
It's a humbling experience to buy and avariciously savor, from cover to cover, an entire cookbook, and STILL know that it's unlikey that you'd ever be able to do justice to even a tiny handful of the recipes described within.
Very highly recommended ... but also wildly impractical for most home cooks.
Thomas Keller - French Laundry.......2007-08-15
i have not cooked much from keller's books, but i am not going to review them from that perspective; i will assume that the results of his cooking practises are good, and focus more on his methods.
i have noticed that, even in the more acclaimed cookbooks, by the big names, recipes are either very sloppily executed by the chef, or they have left out steps or details from the recipe in the book. this is fine some of the time, because not everything can, or needs to be, included in a cookbook recipe. however, i have found that it is by including certain details that an author helps a reader to actually learn how to cook, and not just to follow recipes. even if the author does not present them as a clear set of general rules, specific examples still allow further cooking principles to be derived, and over time it they get the reader thinking about refining and developing their methods. the examples of good principles can be found in every one of keller's recipes, not so much as general methods from first glance, but as specific examples that point to the general method. then there are the "importance of" sections, where keller makes more of an effort to formalize a certain element he believes is important - case in point is his stellar section on stocks (though for me, Richard Olney's stock instructions in "The French Menu Cookbook" are the best of any in book form). keller seems to take traditional or classical starting points, and refine or elaborate on them according to his philosophy; he seems to do things properly, and does not skimp for time, money, diets, or effort required. other authors who write similarily to keller in this respect are Richard Olney and Paul Bertolli; Jeremiah Towers, Judy Rodgers, and Michel Richards also have good books in this respect.
i would recommend keller for those who enjoy the prospects of refined cooking done through well developed methodology.
Great (and useful) Cookbook.......2007-07-12
This book, like Bouchon, is both a beautiful look at Keller's food and a practical book for producing it. In contrast to the complaints about the
recipes being too complicated, too fussy, etc, I've found that the recipes are challenging but not impossible--if you take the time--and that the technique translates well to all kinds of other cooking. Not weeknight cooking but that's hardly a surprise. The agnolotti are great, the "pot-au-feu" is wonderful, the truffled custards are lovely, and I could go on. Regardless, this is a great book for the kitchen and for the library.
LOST FOR WORDS.......2007-06-28
Unbeliavable! The best cookbook I have, very good to read, beatifull pictures, fantastic advice ], not only recipes... A must have!
The only cooking book I have ever bought........2007-01-16
I don't like to compile cooking books. But this is the one I think it's worth my money.
Amazon.com
Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to cover. One of the great voices in food writing today, Judy Rodgers truly stands shoulder-to-shoulder with any of the master food writers who have preceded and influenced her. Her writing is as delicious as the famous Zuni Roast Chicken with Bread Salad, as simple and elegant as the Zuni Cafe Caesar Salad.
While firmly anchored in the food sentiments of California, Rodgers explores the honest cuisine généreuse of France, Tuscany, Umbria, Sicily, Catalonia, and Greece. Her chapter "Small Dishes to Start a Meal" runs to 65 pages! Look for her Lentil-Sweet Red Pepper Soup with Cumin and Black Pepper, her Citrus Risotto, and her Tomato Summer Pudding. Be sure to try Short Ribs Braised in Chimay Ale, and Rabbit with Marsala and Prune-Plums. Chapters are devoted to eggs, starchy dishes, sausage and charcuterie, and the cheese course; you'll also find all the basic chapters one might expect. Throughout, Gerald Asher provides insight into matching wines with foods.
Rodgers's natural instinct is to share and to teach, and the instructional material in The Zuni Cafe Cookbook is like a deep-tissue massage, improving any cook's posture and performance. Rodgers's fine book invites both the novice and the experienced cook to delve deep into the heart of real food and real cooking. --Schuyler Ingle
Book Description
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color, 50 black-and-white photographs.
Customer Reviews:
Awesome Cookbook.......2007-09-15
I was eager to purchase this book after tasting the best "Roasted Rosemary Potatoes" I have ever eaten in my life at a friends house. I am a simple cook, but love good food. This book is beautifully written, and does not intimidate me. I feel as if I can make every recipe and make it successful because Judy Rodgers will walk you through each step. I have not tried a recipe yet, but will soon. I am just enjoying reading it right now. You really want to savour this book as you read it.
chicken recipe is well worth the price.......2007-05-07
zuni is my favorite san francisco restaurant. i bought this book for the chicken recipe, the restaurant signature dish; it works perfectly and satisfies a life long goal of making a perfect roast chicken. have only glanced at other recipes.
Food.......2007-01-11
The book was bought as a gift. I looked at it and I do not know if I would purchase a copy for myself. Some of the ingredience might be difficult to obtain if you do not live near the coast. The recipies seemed advanced.
Zuni rocks my kitchen.......2006-04-17
I have not eaten at the restaurant, and I have no special culinary skills outside of being a good home cook. In fact, I can rarely follow a recipe.
This book is a really fun read, and inspirational. Some rather mundane foods, like stale bread/onions/greens/cheese come together in a most divine way, with lots of variations possible and suggested. It's called a Panade.
The big revolution here is salting meat and waiting for the herbs to seep in for a couple of days - a dry brine. Genius, and totally effective.
I think the recipes are easier than they look. I am not put off by a three page description because once you read it, it is your own. Not intricate technique, just great ideas!
Desert Island Cookbook.......2005-07-17
As my cookbook collection continues to grow, this book remains one of my favorites. It is a well written classy book that I personally admire. It is definately a book for foodies and not a quick reference for some quick dinner ideas.
The recipes are very obviously real and tested and if one wishes to acheive the best results do not try to take shortcuts. As far as finding certain ingredients, there is a wealth of resources availible online and virtualy any ingredient that you can imagine can be found if you look.
Book Description
A Roadfoodâ„¢ Cookbook
For five years in a row, The Blue Willow Inn in Social Circle, Georgia, 40 minutes east of Atlanta, has been voted best small town restaurant in the South by the readers of Southern Living magazine. Billie and Louis Van Dyke say that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern salads, meats, vegetables, breads and desserts and, of course, sweet tea, the "Champagne of the South," and lemonade. Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best.
The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, and fascinating anecdotes about the restaurant. It's a book that's wonderful for reading or for cooking.
The greatest restaurants in America are its wonderful independent regional restaurants. And there are no greater experts on America's regional restaurants than Michael and Jane Stern. "Coast to coast," said the New York Times, "they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish." Rutledge Hill Press is launching a new series of Roadfoodâ„¢ Cookbooks, each with recipes, pictures, and the history of one of America's greatest regional restaurants.
Customer Reviews:
First impression of Southern Cooking.......2007-10-01
An old roommate of mine was born in the South and she used this cookbook a lot. She made fried okra, black eyed peas and I thought both items were very successful and tasted yummy. This book was my first impression of Southern Cooking, so therefore I don't know how it compares with other southern cooking. It is all I believed it would be: lots of meat, lots of fat and lots of mayonnaise. Though I think I will avoid most of the mayo salads, I will be attempting to make some of the more traditional southern recipes at some point.
For those of us who have never tasted authentic southern food before, I think this book does a good job of presenting the basics. The other comments that this book has many "recipes every Southerner should know" makes me believe that it is a fantastic book for those of us who have no idea of what that includes.
This book is definately not for the fat concious chef and it doesn't adapt well to "low-fat" substitutions.
Great recipes for "old favorites".......2007-05-31
This is the best cookbook. My mother does not have recipes written down for potato salad or meatloaf, etc. She just adds a little of this and that. Well I needed a cookbook for these favorite southern dishes. It has become the most used cookbook in my kitchen. I love it!
A review from a True Southerner.......2006-12-20
I just received this book and am giving it to my mother-in-law as a Christmas present. After flipping through it, and reading quite a few excerpts out loud to my husband, I just wanted to give my impression of the recipes.
I was quite impressed with the 'true southern flavor' of this book. Having been raised in eastern NC, I have been eating "Southern Cuisine" all my life, and am quite frankly fed up with all the "southern" cookbooks that I see on the shelves. They all seem to put weird ingredients in the dishes just to make them photograph better, or to appeal to the mass markets. This cookbook tells it like it is -- no low-fat, vegetarian dishes. All the veggies have fat-back in them, and most have butter and cheese added. Most of the congealed salads have graced my family's table over the years.
For the reviewers that have critized this as a full-fat, Cheese-Whiz, Cream of XXX soup, cookbook -- I say yes, you are correct. But these recipes are time-tested, good, basic recipes to feed your family on.
If you are looking for good authentic Southern recipes for your table, this is a great place to start. The recipes are simple, but not boring, and the instructions are very clear.
As a side note, the stories are a great read too!
Back in grandma's kitchen.......2006-11-14
I grew up less than an hour from Social Circle. All of these recipes took me back home, back to my grandma's kitchen. I have tried several of the recipes and they tasted just like my grandma's. The history and stories included in the book made you feel like you were there. I will definitely visit The Blue Willow Inn the next time I am back in Georgia.
Too Yummy to pass up!!.......2006-01-09
My mom gave me this book for Christmas. I have tried numerous recipes. We have loved them all! I cooked for numerous family and friends during the holidays. They all raved and wanted the recipes. Some of them are so simple and they surprise you how incredibly good they are. It doesnt have to be hard.
Book Description
Cutting-edge architecture and design meets mouthwatering cuisine in Restaurants by Design. Featuring exciting spaces from around the world, this fascinating guide explores the collaborate efforts between world-renowned chefs and some of today's most visionary architects and interior designers. This book examines the particular design approach used in each eatery, from the layout and structure of the physical space to designs for the dishes, linens, lighting, and furnishings, and how they all complement and highlight the food.
These restaurants emphasize custom interiors to ensure their patrons are completely immersed in their dinning experience. With full-color illustrations throughout, Restaurants by Design is a must-have for those with an appetite for both good food and good design.
Customer Reviews:
Great Idea Book.......2006-08-03
The designs of restaurants is non-trivial. Not only must the design be pleasing to the eye and attractive to the customers, but the flow of the workers, the food, and the dirty dishes must work well. The result says this book is that a restaurant must be considered as a theater where the food is the show.
This book illustrates twenty one of the most striking and original designs of recent years. Most of the featured restaurants are in the United States, but all over the US from New York to Las Vegas, to Portland, Oregon. But there are also restaurants from Japan, The Netherlands, France, and Mexico.
Basically this is an idea book that can provide new thoughts on the restaurant you are designing or buying. There is very little description, it is mostly photographs to show what was done in these sites. The pictures and the printing are both excellent and show the state of the art as it exhists in restaurant design.
Average customer rating:
- Ray's Boathouse
- Recipe Secrets from Ray's Boathouse
- Simply A Beautiful Seafood Cookbook
- Ray's Boathouse: Seafood Secrets of the Pacific Northwest
- Ray's Boathouse: Seafood Secrets of the Pacific Northwest
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Ray's Boathouse: Seafood Secrets of the Pacific Northwest
Ken Gouldthorpe ,
Charles Ramseyer , and
Ray's Boathouse (Restaurant)
Manufacturer: Documentary Media LLC
ProductGroup: Book
Binding: Hardcover
Seafood
| Meat, Poultry & Seafood
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
Essays
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Northwest
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Similar Items:
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Pike Place Public Market Seafood Cookbook
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Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market
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The Northwest Best Places Cookbook: Recipes from the Outstanding Restaurants and Inns of Washington, Oregon, and British Columbia
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Mccormick & Schmick's Seafood Restaurant Cookbook
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Tom Douglas' Seattle Kitchen
ASIN: 0971908427 |
Book Description
Ray's Boathouse is a Seattle legend and one of the best cold-water seafood restaurants in the world. Set on Puget Sound, Ray's Boathouse became one of the best by dedication to the highest quality and passion for food. Now, Executive Chef Charles Ramseyer and staff bring you a collection of recipes that have been perfected over decades.
These recipes were tested and adapted with easy-to-follow instructions for home cooks. Select from shellfish dishes such as Pan-Seared Alaskan Sea Scallops, and Classic Clam Linguine. Feast on wild salmon in meals such as Teriyaki Coho Salmon, and Pan-Roasted Copper River Sockeye Salmon. Find delectable desserts, just like those served at Ray's, including Yakima Peach and Blackberry Crisp, and Almond Biscuit Shortcake with Berries.
Original recipes combined with the history of Ray's Boathouse make this cookbook a delight for any seafood lover.
Customer Reviews:
Ray's Boathouse.......2007-02-21
Not only is this a beautiful book but very informative about the Pacific Northwest's bounty of seafood. I work at an exclusive Country Club and took this book to our Chef; that week end he served a couple of recipes from it. Also I enjoyed reading the history of Ray's Boathouse.
Recipe Secrets from Ray's Boathouse.......2005-02-19
Ray's Boathouse is a legendary restaurant at Seattle's Shilshole Bay. With an enviable panoramic view of the Olympic Mountains and Puget Sound, this has become a comforting location to enjoy a meal, watch boats sail by and enjoy entertaining conversations with friends and family.
My mother loves Coconut Prawns and I think that is why she purchased this cookbook. She has been so kind as to lend it to me for a few weeks. If you love seafood you will find recipes for everything from Black Pepper Dungeness Crab to Ray's Crab and Corn Chowder. You may enjoy trying recipes for the Parmesan-Crusted Halibut or the Pan Roasted Copper River Sockeye Salmon on a bed of sweet corn and fiddlehead ferns.
Tempting Recipes:
Spiced Peach-Currant Chutney
Shrimp Spring Rolls
Roasted Garlic Cheesecake
Boathouse Salad with Raspberry Vinaigrette
Dungeness Crab Cakes with Orange Tarragon Butter Sauce
Chardonnay Prawn Butter
Scharffen Berger Chocolate Indulgence - Chocolate Ganache with Chambord Sabayon
Deep-Dish Apple Pie
Lemon Mousse
Double Chocolate Walnut Brownies
The pictures in this cookbook make you want to run down to Pike Place Market to pick up fresh fish and other supplies. You might also want to visit Larry's Market to find a few of the produce items. Well, actually, if you are in Seattle, why not just visit this restaurant. We love Rays and I'm happy my mother bought this cookbook. She might not be seeing it for a few more months although she might be seeing me because I found a $10 off coupon for a lunch or dinner at Ray's Boathouse.
While many of the recipes look very gourmet in the pictures, they are not difficult to make and your only real concern will be where to find the freshest seafood possible in your local area. Amazon also has a gourmet food section so you can look for Scharffen Berger bittersweet chocolate for the chocolate indulgence recipe. You need at least three 9.7-ounce bars and the recipe serves 12.
~TheRebeccaReview.com
Simply A Beautiful Seafood Cookbook.......2004-03-05
This is a rare find---a local cookbook which is first class, in both its layout and recipe accumen.
The photography here is breathtaking, as it would appear the views are from this Puget Sound restraurant. Their is early into this book a two-page sunset which is simply breathtaking. This is followed by nice history of the restaurant, which now includes as one of the owners Jack Sikma of Sonics fame.
Trying to find good Pacific Northwest recipes, this one certainly provides that in abundance. Especially seafood with its Ray's Cafe Seafood Margarita; Shrimp-Stuffed Artichokes with Herbed Cream Cheese; Dungeness Crab & Rock Shrimp Cakes with Ancho Chile Mayo; Grilled Copper River King Salmon with Pinot Noir Sauce; Ray's Cafe Salmon Burger with Basil Mayo and Wasabi Slaw; Parmesan Crusted Halibut with Roasted Tomato and Artichoke Ragout; Yakima Peach & Blackberry Crisp with Caramel Sauce;
Well thoughtout and balanced work with striking photos and accompanying prose to excite one to try these Seattle favorites. Meant to please and it delivers.
Ray's Boathouse: Seafood Secrets of the Pacific Northwest.......2003-05-26
Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well. From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook. The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live.
Ray's Boathouse: Seafood Secrets of the Pacific Northwest.......2003-05-26
Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well. From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook. The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live.
Book Description
Just when we thought we knew everything there was to know about Tuscany, along comes Beth Elon–cookbook writer and 30 year resident of a small village at the foot of the Appenines–who takes us along the back roads and through the ancient hill towns to remote restaurants that are for the most part overlooked by tourists and known only to the locals. At each restaurant the cooks share their highly personal recipes for regional dishes made with local ingredients.
With this guide in hand, you’ll not only know where to dine, but what to order when you get there. Each regional section begins with illuminating and absorbing explanations of what makes Tuscan cooking so unique: location, location, location. You’ll read about a bean so beloved by a village that it’s been elevated to cult status–but that is totally unheard of a few kilometers down the road; the specialty of the Zeri Valley, a milk-fed aboriginal baby lamb, that is almost unknown elsewhere in Italy; the endless array of vegetable tarts found only in Lunigiana and Garfagnana.
Elon has organized ten itineraries that also include stops at gourmet shops, food festivals, greenmarkets, and private kitchens. Along the way, she points out significant architecture, historic sites, churches, art, museums, and points of interest in the memorable landscape. The indispensable travel information in this guide is enriched by the author’s deep personal knowledge of the history and legend of the region–and her delightful voice and beautiful writing.
Customer Reviews:
tuscany.......2007-03-14
I love all about Tuscany would love to live ther and be able to write about it
No photos, but the simple instructions don't need them........2006-11-07
Beth Elton's title isn't just a cookbook - it takes a culinary tour of Tuscany into regions largely uncovered in other titles - and surveys the special kitchens and products of over fifty restaurants whose cooks produce original recipes revealed just for this title. All dishes have been adapted for home cooks but retain the authenticity of generations of development, so cooks seeking a blend of travelogue and new dishes to try will find delightful the blend of travel insights and easy dishes. No photos, but the simple instructions don't need them.
Diane C. Donovan
California Bookwatch
A Culinary Traveller in Tuscany - Food for Thought.......2006-09-06
A fabulous travel guide, which my wife and I used extensively on our recent visit to Tuscany. The author provides details of wonderful restaurants, spectacular settings and hidden gems in small towns and villages throughout the region!
If you are planning a visit to Tuscany, don't leave home without this book. If you are over 50 and look forward to a good meal at the end of a well-travelled day, this book is a must-read.
Mike and Michal
New York City
Delectable!.......2006-08-05
This book is what so many books claim to be but aren't -- an off-the-beaten-track gem. For any visitor to Tuscany with the time or inclination to go beyond the usual Florence-Lucca-Pisa-San Gimignano-Siena type of itinerary (to name just one), the book offers a wonderfully imaginative alternative: plan your days -- or the entire trip -- around the best restaurants to be found in the little towns that most tourists never visit. The author gives tantalizing descriptions of both the towns and restaurants (with maps and itineraries), and supplies plenty of recipes to boot. So the book will function in the kitchen just as well as on the road -- it is essentially half cookbook and half guidebook. But for me (not being much of a cook, and planning a trip to Italy) it was the places the author describes that were the most delectable of all. The book is a great idea, beautifully executed and beautifully written.
This book is like great advice from a friend.......2006-07-27
Beth Elon's descriptions and recommendations are spot-on. I got this book just in time for a trip to Tuscany and found it extraordinarily useful. We loved visiting the places she mentioned and found her recipes and description of local specialties a great help in making fantastic menu selections. Back home, the recipes are like having Tuscany in our kitchen. It's now my favorite book to give to food- and travel-loving friends.
Average customer rating:
- A Tremendously entertaining and useful cookbook
- Restaraunt promotion and alleged cookbook
- The most fun cookbook to read and use, in our collection.
- Fabulous book; highly recommended for all levels.
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The Fort Cookbook: New Foods of the Old West from the Denver Restaurant
Samuel P. Arnold
Manufacturer: Cookbooks
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
West
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0060175672 |
Amazon.com
Mix a little theme-park flavor with a taste for the history of the Old West, add a hearty appetite and the yen to cook, and you might come close to The Fort--after 40 years of business, more a Denver institution than a restaurant. It was Samuel P. Arnold who first built his home as a replica of Fort Bent, a Colorado fur-trading post, circa 1840. And it was Sam Arnold who invited the public to share his enthusiasm for a time long gone but not forgotten. The Fort Cookbook tells the whole amazing story, dishing up some of the restaurant's more memorable recipes. The meat recipes (elk, venison, buffalo, lamb, and loads of beef) are alone worth the purchase price, but don't think for a minute that Arnold focuses on historic relics that taste as though they might best be left in a museum. He's a man with a modern palate, an eye on Southwestern cuisine as it has developed over the last 20 years, and the good sense to take any and all modern ingredients into account.
Book Description
1959 when he bought the stunning property that now holds The Fort, Informer advertising executive Sam Arnold was just looking for a place to build a house for his family. Then his eye was caught by a photograph of the fabled Bent's Fort, one of the original trading posts in Colorado. His family home became an adobe-brick replica of Bent's Fort, which then became The Fort, an extraordinary restaurant whose fame has spread far beyond the wide borders of the West even as the city of Denver has expanded toward Arnold's once-rural locale.
The Fort Cookbook: New Foods of the Old West from the Famous Denver Restaurant chronicles the life of this singular eatery by presenting recipes from its earliest days and throughout its near-forty-year history. There are the unforgettable favorites that helped make The Fort beloved, such as White Cheese Shrimp Enchiladas and Rocky Mountain Oysters, as well as new spins on Old West classics, such as Gonzales Steak stuffed with green chiles and Buffalo Burgers, not to mention enough fabulous steak recipes to make a beef lover swoon. Arnold's inventive cuisine ranges from unfamiliar recipes for increasingly available ostrich and elk to such southwestern comfort food as Blue Corn Blueberry Muffins, Lakota Indian Fry Bread, and Chocolate Chile Cake.
Peppered with Arnold's exuberant notes on the history of the Old West and wisdom about food and ingredients, The Fort Cookbook is the result of Arnold's genuine curiosity and hands-on experience. Like the colorful Western characters that people his pages, Sam Arnold-author, raconteur, historian, and keeper of The Fort-is a larger-than-life figure with a generous, twofisted approach to hospitality. For armchair travelers recipe lovers, diners, and cooks, there could be no better scout.
Customer Reviews:
A Tremendously entertaining and useful cookbook.......2001-09-01
While it is true that some ingredients require a little effort to find, the Fort Cookbook is a tremendously entertaining, historically illuminating and just-plain-fun cookbook. I have made several recipes from it, and have encountered good results. BTW, some hard-to-find items may be found at Homebrew stores ("sour salt" aka citric acid, juniper berries, etc.)
Can't wait until my travels bring me back to Denver, so I can try the real McCoy!
Restaraunt promotion and alleged cookbook.......1999-12-29
This book is obviously a restaraunt promotion, and alleged cookbook. The reason I call it an alleged cookbook is because the author mixes hard to find ingredients with directions that are sure to make the home cook fail, thereby ensuring that the cook will have to come to The Fort restaraunt to sample the recipe. Here is the list of some of the hard to find ingredients in his cookbook. Sour salt, buffalo, elk, tamarind, verjuice, malagueta pepper, devils claws,damiana, and guinea hen are among just some of the hard to get ingredients. To be fair the book does have a section on where to get some of these ingredients, and the book does have merit in that it has interesting facts about old Western, and especially Southwestern cooking, and it gives many ideas to an experienced cook. Some of the good recipes are Pittsburgh steaks, Green Chili steak bowl, barbecued steak, Martha Washington's chicken grains of paradise, potted buffalo, and beef with caramelized onion, beet salad, a excellent succotash recipe, numerous flans, a ice cream cake, and chocolate chili cake. Sam Arnold claims to have a library of 5,000 cookbooks, and manuscripts from the old West, and this book sort of annoys me, because I'm sure he could come up with a better cookbook, if he really wanted to. For example, he mentions the ingredients in Washtunkala stew, but does not give an account on how to make it. Self-promotion is more important than useful help for the home cook. I also disagree with Sam Arnold in his preparation of a couple of classic recipes. His Country Captain recipe only has a small fraction of the bell pepper, and onion needed, and leaves out the white pepper, and parsley entirely. His barbecue sauce is good, but when I make his barbecued steak, I'm going to use Stonewall Jackson barbecue sauce, the best barbecuse sauce ever made. Barbecue sauce should not have ketchup, or Worchestshire sauce in it. I really have a pet peeeve with recipes for chili that do not have tomato in them. Do not let Texans tell you that chili con carne does not have tomatoes in it. The original recipe for chile, by Mary Alcedo does include tomatoes. I seriously doubt that 1 cup of chili puree, and 1 teaspoon of Mexican oregeno can make 4 pounds of pork taste anything but bland. His recipe for chili doesn't even have cumin in it. If I was going to go to the trouble of stewing down 4 pounds of pork shoulder than I would much rather make a southern style barbecue, or a Brunswick stew.
The most fun cookbook to read and use, in our collection........1999-04-30
This is a cookbook that has already become a family treasure and my mom and I have an extensive collection of many different kinds of cookbooks. Needless to say, a cookbook that gives you history of the area that their restaurant is located, plus the history behind all of the fascinating recipes that are in store for the reader/cook is a real gem to own. Two finger lickin' thumbs up.
Fabulous book; highly recommended for all levels........1998-10-10
This book works for food like Claire McCardell worked for American sportswear; mix and match, it all makes you look good, and it's not tough to pull together. Good value, spices up the dinner options easily, will impress your friends and in-laws enormously. It's enhanced by the stories that the author weaves through it, making it so much more than just a cookbook -- more of a picaresque tale of "How I Ended Up Running A Restaurant When All I Really Wanted Was A Good Sportscar." Highly recommended.
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