Anyone Can Do It: Building Coffee Republic from Our Kitchen Table : 57 Real-Life Laws on Entrepreneurship

Anyone Can Do It: Building Coffee Republic from Our Kitchen Table : 57 Real-Life Laws on Entrepreneurship
Average customer rating:

You can too!

Feel the experience of setting up your own business,

superb !

Anyone Can Do It

An inspirational guide for clueless entrepreneurs!

Anyone Can Do It: Building Coffee Republic from Our Kitchen Table : 57 Real-Life Laws on Entrepreneurship
Sahar Hashemi , and Bobby Hashemi
Manufacturer: Capstone Ltd
ProductGroup: Book
Binding: Paperback

General | Business & Investing | Subjects | Books
Management | Management & Leadership | Business & Investing | Subjects | Books
Entrepreneurship | Small Business & Entrepreneurship | Business & Investing | Subjects | Books
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ASIN: 1841122041

Book Description

A percentage of royalties from the sale of this book will be donated to THE PRINCES TRUST (registered charity no 1079675)

“ The story of [Sahars] trip to New York and subsequent cravings for skinny lattes is the stuff of coffee shop legend.” - The Sunday Times

“[Sahar is] the Lawyer who put the cream in our coffee.” -The Guardian

“A business book charting her experience from the kitchen table to the boardroom table.”- The Financial Times

Coffee Republic has been a great success story and an inspirational role model for entrepreneurs in all business sectors. Being an entrepreneur can be a lonely position and books such as this illustrate not only the 'nuts and bolts' of entrepreneurialism, but also give invaluable access to the experiences of others.

Customer Reviews:

You can too!.......2007-06-19

Witty, honest, inspiring and easy to read, this book will motivate wanna be and current entrepreneurs to press in and step out. I like the way this brother/sister team lay the foundation of their coffee shop business. Certainly, you may not want to start a coffee business, but perhaps you want to start your own business but don't know where to begin. This book spells out what you'll need to do to get going as well as how to grow the business - based upon their own experience!

I am inspired and will certainly look through the book again and again.

Feel the experience of setting up your own business,.......2006-07-30

Very Nice book about feeling the experience of setting up your own business. The Chapters in the book flow smoothly. You will never feel bored while reading the book. If you are buying this book thinking that you will start your own coffee republic after you finish reading it, then find another book as this book will not guide you to start a coffee shop business. The book basically, will give you a real life example of starting a business, I started a business and I can feel my self when I read the book, I even feel that I know Sahar and bobby Hashemi because you will live the experience they live. Especially the bootstrapping part!! I wish they release a 2nd book about what happened next in their business. I gave it a 4 stars because I really wished they added sample letters they used in their communication, how they approached suppliers for equipments and based on what they decided to buy their equipments and who helped them make the decisions.

superb !.......2005-08-26

a great inspiration for anyone thinking about setting up their own business... I quit my job after reading it!.

Anyone Can Do It.......2004-04-20

I am a bubbing entrepreneur with a business plan, enthusiastic colleagues and little money. After seven months of trying with much encouragement from others and some financial commitments, I wish I had of picked this book up at the beginning of my search for funds. I would have done a few things differently. Every time I feel down I pick myself up before going to bed by picking up the book and rereading some chapters. The next day I am again ready to tackle the challenges ahead.

This book is a must for every entrepreneur, as well as people already in business looking for a fresh approach. Unlike others, it not just tells their story, it also shows how they did it, which is rare. Most books of this type just cover the big picture stuff which anyone can read in newspapers and magazines. It is very easy to read and difficult to put down. My first reading (on a flight) was in fact two readings, as I kept going back over earlier chapters.

An inspirational guide for clueless entrepreneurs!.......2003-04-02

Sarah describes the birth story of coffee chain "Coffee Republic" (see above). Her trip to NY, the cravings for skinny lattes and foamy cappuccinos, the idea, the awful coffee in the UK or rather the lack of it, the business plan and finally the first shop in South Molton street! Read this book and you will discover that passion, enthusiasm, gut feeling, good timing, support and hard work will eventually pay off! Sahar and her brother Bobby are both millionaires, only eight years after the first Coffee Republic bar appeared in the market.

By Thei Zervaki...

Average customer rating:

Cooking Japanese Food Made Easy

A very useful and informative book

Washoku: Recipes From The Japanese Home Kitchen

A Truly Wonderful Book

Beautiful and accessible

Washoku: Recipes From The Japanese Home Kitchen
Elizabeth Andoh
Manufacturer: Ten Speed Press
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books
Japanese | Asian | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 1580085199

Amazon.com

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle

Book Description

"Elizabeth Andoh's groundbreaking cookbook introduces Western audiences to the age-old concept of washoku, the art of creating nutritional and aesthetic harmony at the table, one that transforms our thinking about Japanese cuisine and culture. Composed with deep scholarship and loving craftsmanship, Washoku is filled with authentic recipes and personal stories that place the Japanese cooking and dining experience in a much needed cultural perspective only an insider could share." --Grace Young, author of The Breath of a Wok

"For American cooks, Elizabeth Andoh is THE guru of Japanese cuisine. It seems there's nothing she doesn't know, her language is clear and understandable, and her recipes work. What more could you want?"

--Mark Bittman, author of How to Cook Everything

"We cook from the heart (kokoro) and express our feelings with our dishes. In this book, Elizabeth Andoh conveys the way of the Japanese kokoro through cooking to people around the world."

-- Nobu Matsuhisa

"Elizabeth Andoh's beautiful new book is not just a cookbook filled with enticing recipes, but a fascinating treatise explaining the philosophy behind Japanese home cooking and Japanese cuisine as a whole. Washoku confirms Elizabeth's stellar reputation as one of the most knowledgeable authorities on Japanese food and culture."

--Nina Simonds, author of A Spoonful of Ginger

In 1975, Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world 's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful.

Customer Reviews:

Cooking Japanese Food Made Easy.......2007-07-14

Very pleased with the addition of this book to my collection. Ordering was perfect, arrival was perfect, and the happiness I have now at being able to cook for my daughter-in-law is awesome. Everything went smoothly and I am so pleased. Highest rating to a great service.

A very useful and informative book.......2007-07-12

This book is one that I would usually put in the "coffee table" genre. It is full of informative photographs, has sections on ingredients, tableware, service, recipes..... and it is beautiful have out for looks or information. It is well worth the price and that is something that is hard to find in the world of Japanese cookbooks in general. This is a huge book that is bursting with color and instructions. This is a book to add to your collection whether you cook, need a focal point for that special spot in your living room or actually want to cram your head with facts about Japanese cuisine and service.

Washoku: Recipes From The Japanese Home Kitchen.......2007-04-11

Others may better explain the concept of Washoku and its five harmonies applied when making a meal(harmony in color, palate, cooking method, senses and outlook). For me the value of this book has been its wonderfully thourough (almost encyclopedic) description of japanese ingredients, its illustrations, what a Japanese pantry would include (the essentials), instructions on how to prepare, tools needed, how to store, what to expect from foods (e.g. smells that we might not recognize and mistake for spoilage). I constantly refer to it as I use other Japanese cookbooks.

A Truly Wonderful Book.......2007-03-12

For a country so obsessed with food, why is it that we never take the time to really think about the way we eat the particular foods on our table. Do we ever consider the texture and color when preparing a meal? Is it at all important that the items on our plate achieve a certain harmony with each other? What do we know about our methods of food preparation in spiritual terms? And why is it that we only think about our stomachs at mealtime and not our metaphysical hunger? Because we just don't. It has no place in our culture of Fast Food and microwave-ready dinners.

It's only when you pick up Elizabeth Andoh's book, Washoku: Recipes From The Japanese Home Kitchen, that you begin to see how simple it is to think in these terms. Andoh talks about discovering the art and science of the food of her adopted country, her monther-in-law's Japanese home kitchen and lengths she went in preparing not only healthy meals but truly fulfilling dishes made with order and harmony.

Washoku explains the philosophy of thinking about the balance of color, taste, texture, technique, and ingredients in a meal. Andoh, In short, teaches you how and why each meal should feature five colors, five flavors, five cooking techniques and engage all five senses. The fifth principle, based in Buddhist practices, urges cook and diner to be mindful of the work that went into the meal, to be grateful, to put aside ill feelings, to eat for spiritual as well as physical well-being.

It is a truly wonder book. I couldn't wait to add it to my kitchen bookshelf.

Beautiful and accessible.......2007-03-11

After using a library copy of this book for several weeks, I am definitely purchasing my own copy. It's a beautiful book, yes, but more important, the recipes are easy to use and produce a fairly authentic flavor with little fuss and bother. I have one slight suggestion for future volumes by Andoh and other Japanese cookbook authors. It would be extremely helpful if the names for ingredients (in the ingredient glossary) would be given in both romaji and Japanese characters. When shopping, I often find products that are made in Japan and labeled only in Japanese. Since my reading knowledge of Japanese is extremely limited, it's difficult to figure out what the item is exactly. With hiragana and/or kanji labels in the book, one could compare to the product label and shopping would be far easier!

Vegetable Soups from Deborah Madison's Kitchen

Average customer rating:

I love Deborah Madison's work
Caution
Oh, the joy.....
Vegetable Soups from Deborah Madison's Kitchen.
Inspiring

Vegetable Soups from Deborah Madison's Kitchen
Deborah Madison
Manufacturer: Broadway
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Soups & Stews | Meals | Cooking, Food & Wine | Subjects | Books

General | Vegetables & Vegetarian | Cooking, Food & Wine | Subjects | Books
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The Greens Cookbook

ASIN: 076791628X
Release Date: 2006-02-07

Book Description

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

—from the Introduction

In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

Customer Reviews:

I love Deborah Madison's work.......2007-07-04

When I first bought this cookbook, we lived from it. I love the clear broths, the roast vegetable soups, the bean soups (although I think some of the lentil soups in Deborah's big vegetarian book are better), the fennel and chestnut soup (better than the earlier version) ... And, now my brother's moved house, I've bought him his own copy.

Caution.......2007-05-18

The layout of this book is terrible. The recipes don't start at the top of the page. Rather, they run onto the pages... in a jumbled mess. It takes away from this cookbook significantly. Why did they print it this way? To save on paper, printing costs? Whatever the reason, we the buyers have to turn the pages just to get the whole recipe... inconvenient. There are other great vegetarian books on soups... that are much better to cook from.

Oh, the joy............2006-12-30

.....Of my whole family thinking I am the "Soup Goddess" since I bumped into this book in my local library.I am a vegetarian, but my husband isn't, and neither is his family, but I do love to cook for them,but they are all too easy to scare with tofu, tempeh,roots and twigs they haven't even heard of.(things I do enjoy though.)But ever since I have been cooking tasty soups from this book, they love everything I make.It is not a 15 minute meal book,thank god, because there is something to taking one's time, and cooking with love and care.The fall and winter soups,especially the roasted vegetable ones are sooo goood!They do require fresh veggies, but you can still use canned tomatoes, if you don't have fresh, canned beans occasionaly, and the food comes out great.The idea of making the stock from the trimmings is great too,since most of the time they would be thrown away anyway, so why not make the soup tastier with them.I have a small kitchen and no place for gadgets,but I was able to use this book without those,and the outcome was always delicious, fragrant, wholesome food. And I have not found one single recipe in this book that was not superb.I mean, how many times does it happen, that you buy a book, and most of the stuff is either too complicated, too simple, too blah?Even Goldilocks would be happy with this one!Every single thing I have tried,which is most of the cold weather soups came out even better than I thought it would.Of course I had to get my own edition because I could not bare to part with this book when it was time to take it back.Since than I got a few more books from Ms Madison, but this was the first and so it is special.Good luck,and enjoy!

Vegetable Soups from Deborah Madison's Kitchen........2006-11-10

Very nicely illustrated and laid out however for anyone in smaller towns some of the ingredients may not be available. It would be helpful to give a directory of the more unusual ingredients,a description of them and perhaps a buying guide.

Inspiring.......2006-03-10

I'm not a vegetarian but I found this book a great inspiration. Lots of practical information and clever recipes make this book much better than average. In fact, great.

Cooking at the Kasbah: Recipes from My Moroccan Kitchen

Average customer rating:

The Top Moroccan recipe cook book
Excellent entry to Moroccan cooking
Wonderful Book
Kasbah Found
authentic and great recipes!

Cooking at the Kasbah: Recipes from My Moroccan Kitchen
Kitty Morse
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Paperback

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

General | Cooking, Food & Wine | Subjects | Books

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

Couscous and Other Good Food from Morocco
Cooking Moroccan (Thunder Bay Cooking)
The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
Moroccan Modern
Emile Henry Flame Top Tagine 12.5", Red

ASIN: 081181503X

Book Description

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

Customer Reviews:

The Top Moroccan recipe cook book.......2007-08-07

Kitty Morse is probably the primary Moroccan cook book author and well deserved. She still has a home in Morocco and leads a cooking tour once a year. The book contains all types of recipes to have a true diffa (feast) and uses ingredients generally available (you should make preserved lemons). The instructions are excellent and the tastes are remarkable. My wife and I have done a number of dinners, including the breads and our guests uniformly agree they are superior dinner parties. A great wine to serve with the bastila is either a spat lase or aus lase. This book is a standard. Monte K. and Anne R. Marshall of Sarasota, FL

Excellent entry to Moroccan cooking .......2007-07-27

I shipped back two cooking tagines from Morocco for grandchildren getting married this year, and wanted to include a cookbook. Morse's colorful photos, interesting text and good, easy-to-follow authentic recipes were just the ticket. I even bought one for myself.

Wonderful Book.......2007-06-10

This is a great book. It's organized perfectly: observation and notes on the region, notes on the cuisine, definitions of the basic ingredients and basic techniques. There are even basic recipes for the staples, such as preserved lemons. There are menues to help you with choosing which dishes pair best.

The recipes that follow are varied -- soups and salads, pastries and breads, meat, poultry, fish and veggies, couscous, and beverages and desserts. All are easy to follow. There are beautiful pictures of many of the recipes.

This is a wonderful book, good for any Moroccan cuisine enthusiast.

Kasbah Found.......2007-06-08

Excellent cook book thoroughly recommended for the experienced chef.
Good layout and introduction to the cuisine

authentic and great recipes!.......2005-11-16

My husband is a Moroccan and I am a Taiwanese. I love Moroccan food and always want to learn how to make those delicious dishes my mother-in-law made. When I bought this book, my husband and his brother thought the recipes must be westernized. After they tasted my Briouats(shrimp and ground beef) and B'stilla (seafood and chicken), they changed their minds. Most recipes are authentic and easy to follow. It's a great book. I love it!

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking

Average customer rating:

What a wonderful cookbook!
Just a Wonderful Little Cookbook
Technique and mindset for the Chef-Philosophe
Comprehensive
Loved it

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Julia Child
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

The Way to Cook
Mastering the Art of French Cooking, Volume One
From Julia Child's Kitchen
Mastering the Art of French Cooking Vol. 2 (Paperback)
The French Chef Cookbook

ASIN: 0375411518
Release Date: 2000-11-14

Amazon.com

What would you give to see the notes Julia Child keeps in her handwritten loose-leaf kitchen reference guide? Your wish is granted! This clever little volume was inspired by Child's notebook, compiled from her own "trials, remedies, and errors."

Organized by large category and technique, it's a very handy reference guide for anyone reasonably comfortable in the kitchen. Each section contains a master recipe followed by variations. The emphasis is on technique, so if you occasionally find yourself trying to remember at what temperature to best roast a duck, the best way to cook green beans and keep them green, or how to save your hollandaise, then this is the book for you. And what good is a reference guide without an index? As always, Child comes to our rescue with a fantastic, comprehensive index, 19 pages long for 107 pages of text, so we can find the answers to life's burning questions in a flash.

Part of what makes Julia Child such an icon is that she can describe a complicated dish, and in the next breath convince us to make it. Classic Chocolate Mousse, Sabayon, Scalloped Potatoes Savoyarde, and Butterflied Leg of Lamb sound manageable when they follow recipes for Roast Chicken, Mashed Potatoes, and Scrambled Eggs. And with Child's help, they are. "Quick, snappy answers" for both basic and complicated cooking questions make this a work we'll never outgrow. And if Julia can use a cheat sheet, so can we! Fans of Child will love that her personality shows through in comments like, "Don't crowd the pan... or you'll be sorry," and, to introduce her Basic Vinaigrette Dressing, "I use the proportions of a very dry martini." Eight pages of photos taken by her husband, Paul, including one of Child with the famous dancing goose, make this even more of a treasure.

If there is anyone qualified to offer kitchen wisdom, it must be Julia Child. After a lifetime of cooking and teaching, her knowledge is a perfect gift for fans, novices, or anyone responsible for putting dinner on the table every night. --Leora Y. Bloom

Book Description

Julia Child has given us answers to these and other questions in the ten masterful volumes she has publishedover the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.

Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fstest way. And once you've masteree this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.

And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

Customer Reviews:

What a wonderful cookbook!.......2006-07-05

This instantly became my favorite cookbook and I use it so much that it doesn't spend much time on the shelf. This cookbook transcends the "collection of recipes" style of most cookbooks; its style is more "how to improve your cooking skills."

Even so, some of my very favorite recipes are in this book. All the recipes adaptable and are presented in a way to make your own adaptations easier. For example, I love the braised rice recipe and found it easy to adapt the recipe for brown rice by a few minor adjustments. And this rice is good! Really, every recipe that I have tried is good.

In addition to producing wonderful tasting food, these recipes aren't the type that take hours of elaborate preparation. You can use this book to prepare full, decent meals after work in a reasonable amount of time.

This book is suitable for nearly all levels of cooking skills. It assumes some familiarity with basic cooking techniques, so a first-time cook might need a little help.

Just a Wonderful Little Cookbook.......2006-06-29

I have an enormous cookbook collection, but I still buy more... The title of this book says it all - Essential Techniques and Recipes from a Lifetime of Cooking. It's slim but every page has valuable wisdom from Julia Child - you can almost hear her as you read each page. I have already purchased three additional copies of this cookbook as gifts for my two daughters and my mother. It is totally appropriate for the beginning cook as well as the most experienced.

Technique and mindset for the Chef-Philosophe .......2006-04-16

When a cook stops regarding his work as
a process of rote food preparation from basic recipes, and
instead views it as a disciplined craft that transcends
way beyond the kitchen confines, then he/she is ready for
this book and others like it.

Comprehensive.......2005-11-27

You don't need another cookbook. It covers the basics of almost anything you are likely to do in the kitchen that involves a basic technique. From leek and potato soup to roasting a turkey, it has instructions that will help you get good results if you pay attention, and I have cooked almost everything in the book.

Loved it.......2005-10-01

With all Julia Childs' cookbooks out there, I was glad to see one that consolidates her later thinking on recipes.

Remodeling a Kitchen: Taunton's Build Like a Pro: Expert Advice from Start to Finish

Average customer rating:

Comprehensive guide to the whole project.
Disappointing
Taunton books are aure to please

Remodeling a Kitchen: Taunton's Build Like a Pro: Expert Advice from Start to Finish
Sam Clark
Manufacturer: Taunton
ProductGroup: Book
Binding: Paperback

Design & Construction | Home Design | Home & Garden | Subjects | Books

Home Repair | How-to & Home Improvements | Home & Garden | Subjects | Books

Household Hints | How-to & Home Improvements | Home & Garden | Subjects | Books
Similar Items:

Remodeling a Bathroom (Build Like A Pro)
Windows and Doors (Build Like A Pro)
Trim Carpentry and Built-Ins (Build Like A Pro)
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Building Kitchen Cabinets

ASIN: 1561584827
Release Date: 2003-10-01

Book Description

Remodeling a kitchen is fun, practical, and one of the best return-on-investment, home-improvement projects out there. Taunton's proven Build Like a Pro series takes this popular remodeling project step by step from planning, through construction, down to the custom details. It's all in here — from design guidance to choices in materials with professional advice, more than 350 color photographs and drawings that illustrate the remodeling process from start to finish, and hands-on information which includes tips, tool lists, and advice on choosing materials and fixtures.

Customer Reviews:

Comprehensive guide to the whole project........2007-04-02

I just read the two previous reviews, and felt compelled to write my own. I've had this book a few months and haven't yet redone the kitchen. I worked in construction for many years, but never did kitchen design, though I did do some installations. I re-did the kitchen in our previous home, but didn't change the layout too much.

I'd hate for people to bypass this book based on the prior bad review. If you could only have one book to guide you through your whole project, this one would be hard to beat. It walks you through the process step-by-step, and warns you of potential issues like "hidden systems" - heat, electrical, etc. which can save you loads of aggravation.

I don't have a problem with a significant part of the book being dedicated to design. If you gloss over the design step and move right into construction and end up with a kitchen that doesn't quite fit your cooking/life style, what have you got?? You can get a design at a store that sells cabinets, and guaranteed you'll get a design that fully utilizes their pre-built, one size fits most cabinets they're looking to sell. Maybe that works for you, but maybe not. I find the design part the most challenging. If you don't want to get into it, think about finding a kitchen designer. You may get lucky at IKEA or another big box store. Personally, I have to know I'm getting what works best for us before the money starts going out.

As for needing more information on construction, I don't see it. I think this book has most of what you need. If you didn't quite get something, like installing tile, then there are many places to do research. To me, it's easier to find a description on how to build a cabinet than it is to get a good design. I feel that this book both covers design and takes a thorough look at construction. I have a few books on design alone, and would suggest that approach if you're serious about doing it yourself.

I've always been happy with Taunton Press books. [...]

Disappointing.......2007-03-12

After using the basement book in this series to finish my basement, I was excited to obtain the kitchen version to help me redo my kitchen. Unfortunately, I was disappointed. The book spends 50-60% of the time talking about how to plan your kitchen. This is important but anywhere you get cabinets from these days will help you with this. Even Ikea has free online software. He spends all this time talking about the software you'd need to plan your kitchen but little time spent on how to do the installation.... Blah
Finally, on page 113 (out of 190 pages) he starts talking about demolition of your old kitchen and on page 163-173, he discusses cabinet installation. That's it. Not nearly as in-depth as other books in this series. Save your money.

Taunton books are aure to please.......2007-01-10

and this one doesn't disappoint. They are always well done with lots of photos and good text to help you make decisions and complete a successful project.

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

Average customer rating:

Authentic Cooking
Great book for neophyte Italian cooks.

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

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

General | Cooking, Food & Wine | Subjects | Books

Gourmet | Special Occasions | Cooking, Food & Wine | Subjects | Books
Similar Items:

The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome
The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother
The Frugal Gourmet Cooks American
Frugal Gourmet
Frugal Gourmet Cooks with Wine

ASIN: 0688075916

Customer Reviews:

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

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

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

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

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

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

Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains

Average customer rating:

Wonderful Recipes Especially the Cheesecake Factory Jambalya
Good recipes
Top Secret Restaurant Recipes
Top Secret Restaurant Recipes
Bon Appetite right at your own table!

Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
Todd Wilbur
Manufacturer: Plume
ProductGroup: Book
Binding: Paperback

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

General | Cooking, Food & Wine | Subjects | Books

Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains
More Top Secret Recipes: More Fabulous Kitchen Clones of America's Favorite Brand-Name Foods
Even More Top Secret Recipes: More Amazing Kitchen Clones of America's Favorite Brand-Name Foods
Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Plume)
Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes

ASIN: 0452275873

Amazon.com

Long before scientists in Scotland cloned Dolly the sheep, Todd Wilbur was hard at work replicating recipes from some of America's favorite restaurant chains. Armed with Ziploc bags for transporting leftovers and plenty of questions for his servers, Wilbur has combined the skills of a private eye and a research scientist to devise the tasty clones included in Top Secret Restaurant Recipes. Wilbur honed his technique on convenience food, creating exact duplicates of everything from a Big Mac to a Twinkie; in this book, however, he sets his sights on slightly more sophisticated fare. Within these pages you'll find sure-fire recipes for such chain favorites as Hard Rock Cafe's Famous Baby Rock Watermelon Ribs, Cheese Blintzes from the International House of Pancakes, and The Olive Garden's Hot Artichoke-Spinach Dip. Denny's, Shoney's, The Cheesecake Factory, and Pizza Hut are just a few of the many chain restaurants from which popular menu items have been "cloned." So the next time you have a hankering for Tony Roma's World Famous Ribs or a slice of Red Robin's Mountain High Mud Pie, don't bother to go out--instead, eat in with Top Secret Restaurant Recipes.

Customer Reviews:

Wonderful Recipes Especially the Cheesecake Factory Jambalya.......2007-10-09

I have only tried the Cheesecake Factory Jambalya but have read the other recipes. The jambalya tasted EXACTLY like that at the restaurant. I have been looking for this recipe for a long time. I have only read the others but they all look promising.

Good recipes.......2007-07-26

The recipes are good. You know how much salt and fat really goes into good restaurant food. I made two recipes and they turned out just like the restaurant type.

Top Secret Restaurant Recipes.......2007-03-10

The book was exactly what I expected. I have been busy so I only had time to make one recipe, but it did taste just like the restaurant and was easy to make.

Top Secret Restaurant Recipes.......2007-01-15

I really loved the recipes I have used. I received the book just before the holidays and have had lots of company to practice on. Everyone loved everything I have fixed. Thanks Todd Wilber.

Bon Appetite right at your own table!.......2006-07-31

Todd Wilbur has compiled a collection of recipes from many of the popular national and regional chains throughout the US. No doubt, eating out can be fun. . .no mess in the kitchen, no dishes to wash, but there are times when eating out is just not practical or affordable. Wilbur solves that problem by providing a book full of restaurant recipes, which he has "cloned." One of the main plusses of the book is that, in general, he uses ingredients found easily at home. After all, if you have to run out to buy the ingredients at the last minute, you might as well go to the restaurant instead. Wilbur also includes a brief history of each restaurant, which adds to the enjoyment of the book. The recipes included are perfect for family dinners, parties or special occasions. What are you waiting for???? Let's get cooking!

Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

Average customer rating:

Easily available ingredients, easy to follow instructions, decent results
Good cookbook
Not inventive, Truly Just for Egg Allergist first timers. Not practical.
Bakin' Without Eggs
Excellent cookbook

Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
Rosemarie Emro
Manufacturer: St. Martin's Griffin
ProductGroup: Book
Binding: Paperback

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

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

General | Cooking, Food & Wine | Subjects | Books

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

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

Food Allergies | Nutrition | Health, Mind & Body | Subjects | Books
Similar Items:

What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
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The Parent's Guide to Food Allergies : Clear and Complete Advice from the Experts on Raising Your Food-Allergic Child
How to Manage Your Child's Life-Threatening Food Allergies: Practical Tips for Everyday Life

Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 0312206356

Book Description

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.

Customer Reviews:

Easily available ingredients, easy to follow instructions, decent results.......2007-06-19

One cannot expect desserts that look and taste like those with eggs in them. That said, this is a handy baking "manual" for beginners in egg-free baking. Very, very simple to use. I found all the ingredients in the local grocery store, no need to run to a specialty health food store and spend a ton of money! My favorites so far - elegant orange raisin bread, and chocolate cream cheese layered cupcakes! Yumm!

Couple of things - One, wish it had a detailed table of contents. How many pages can one bookmark?! Two, get silicone baking pans vs metal/glass. What a relief!! Three, for recipes calling for baking powder use non-aluminum based ones (I ordered Rumford brand online since it was the only thing in this book not available in my local store). I understand that its healthier and improves the taste.

I am getting this book for friends and family. Will look forward to more from the author!

Good cookbook.......2007-05-15

I really like this book. It has many great recipes. My son is allergic to eggs, so I thought this would be great. I can finally bake something he can eat. The only problem is that he's also allergic to milk and nuts, so we can't use all these recipes. Some we can still use by making additional substitutions. It has great ideas even though I don't usually follow the recipes exactly, but it's a good starting point. It's even given me ideas on how to adapt some of our favorite recipes to be egg-free.

Not inventive, Truly Just for Egg Allergist first timers. Not practical........2007-03-04

I have had this book for a while and it is basically insulting. The recipes are no different than any normal cookbook. Just substitute the one ingredient...Eggs. Which can easily be done with any cookbook. Plus these recipes are definately not a healthier way to cook. Most recipes rely on a heavy amout of butter and sugar. So this book is exactly the title, only. For healthier great tasting recipes or combination allergist, I recommend.."What's to Eat, the Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook", plus "The Whole Foods Allergy Cookbook".

Bakin' Without Eggs.......2007-01-05

This cookbook has many excellent recipes for those who cannot eat eggs. Each pages is laid out well with the ingredients on the left and the instructions on the right so that it is very eary to follow. The plain butter cookies were excellent and retained their freshness for many days.

Excellent cookbook.......2006-11-03

This cookbook has made our life so much easier. When my daughter was diagnosed with an egg allergy I did not know where to begin. Someone suggested this book and we love it! The recipes are delicious and easy to make. We are always getting asked for the recipes and people can't believe they do not have egg in them. It is my favorite cookbook out of the 3 I purchased. It is perfect for a family that only has to avoid eggs. We plan on purchasing one for both Grandmothers for Christmas because they are always asking for the recipes. I wish Rosemarie Emro would publish a second book.

Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens

Average customer rating:

Serving a crowd? Not a problem!
This is must have!
TOP CLASS
This book saved my wedding
Lots of information

Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens
Denise Vivaldo
Manufacturer: Terrace Publishing
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

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

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

General | Special Occasions | Cooking, Food & Wine | Subjects | Books

Party Planning | Special Occasions | Cooking, Food & Wine | Subjects | Books

Household Hints | How-to & Home Improvements | Home & Garden | Subjects | Books
Similar Items:

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ASIN: 0965327515

Book Description

Many people can handle throwing a party for 8 or 10 people, but how many can successfully negotiate the trials of entertaining 25 or 50? Do It for Less! Parties has all the tools you need to plan efficiently and entertain flawlessly when cooking for a crowd. Packed with quantity recipes for 12, 25, 50, or 75 friends and family, this combination party cookbook, decorating guide, and entertaining primer shows today’s savvy hostess how to do it for less time and do it for less money without sacrificing one’s sanity or style.

The first half of the book focuses on the logistics of quantity cooking. It’s brimming with estimating guides, catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike. The second half provides nine complete menus with 65 twice-tested, quantity recipes. All the menus include complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving costs, time, and stress from your preparation schedule.

Customer Reviews:

Serving a crowd? Not a problem!.......2007-08-23

by Judy Bart Kancigor, author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

from The Orange County Register
January 25, 2007

I am not a football fan. My idea of a super bowl is my mother's Val St. Lambert. But I do love a party, so if my centerpiece has to be the TV, hey, think of what I'm saving on flowers!

My Superbowl guest list is growing each day, and I'm getting nervous. Just how much food do I need for a crowd? And then there's the expense. Not to worry. With Denise Vivaldo's cookbook and catering guide "Do It For Less! Parties" I know I can throw a bash that won't stress me out and won't break the bank.

"People are not used to cooking in quantities," said Vivaldo, a classically trained chef and caterer, whose company, Food Fanatics, specializes in recipe development, consulting, and food styling for print, film and television. "It freaks them out to see how much food they've got. Is it enough? It is too much?" This book eliminates the guesswork with recipes given in chart form for 12, 25, 50 or 75 guests. "Remember, the more things you have on the menu, the smaller the portions you need to serve," Vivaldo advised.

But how much will this party cost, I wonder. "When people entertain, they spend a lot of money instead of keeping it simple," Vivaldo noted. "If you're having a lot of people, you don't have to offer a complete bar. Why not make one kind of drink, say Cosmopolitans, and add something non-alcoholic and some water and you've got it."

This seasoned professional, who has catered 10,000 parties (serving the likes of Arnold Schwarzenegger, Bette Midler and Prince Charles), reveals her tricks of the trade for everything from planning the menu to napkin folding.

"When we're entertaining, we're all our own harshest critics," she said. "But if someone else has set the table, the simplest meal is divine."

Vivaldo offers nine complete party themes, each with a menu, shopping list, decorating ideas (including invitations, table linens, favors and entertainment), time- and money-saving tips, an equipment list and a menu countdown, so you're not doing everything at the last minute.

"You don't need to spend a lot of money on matching linens," Vivaldo advised. "Look around your house. Everything doesn't have to match. Be creative. You can use a Mexican serape or even $10 sheets from Target. People don't come to your home to see your couch. They come for the company and a glass of wine."

For Superbowl I'll score with the Toscana menu: Classic Caesar Salad, Chilled Penne Pasta with Pesto and Pine Nuts, Italian Meatball Lasagna, Sweet Potato Gnocchi with Sage Butter Sauce, Tiramisu, and Chocolate Almond Biscotti. Touchdown!

Vivaldo's game plan makes it all simple, starting with shopping for non-perishables the week before. I see two days before the game I can prepare the gnocchi dough and biscotti, with the bulk of the cooking the following day. On party day I have only to cook the gnocchi, reheat the lasagna and gnocchi sauce, toss the salad and brew coffee. Then I can relax and enjoy the game. Or you enjoy the game and I'll enjoy you!

"People make themselves crazy when they entertain," Vivaldo reflected. "If you could enjoy yourself more, you would do it more often."

CHILLED PENNE PASTA WITH PESTO AND PINE NUTS
from "Do It For Less! Parties" (Terrace) by Denise Vivaldo

1 1/2 pounds penne pasta (uncooked)
1 cup extra-virgin olive oil, plus more as needed
4 cups fresh basil leaves
1/3 cup walnuts
4 garlic cloves, peeled
4 ounces grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup pine nuts, toasted

1. Bring a large stockpot of salted water to a rolling boil. Cook pasta in batches until al dente, 8 to 10 minutes, being careful not to overcook. Drain. Drizzle with a little olive oil if needed to keep from sticking.
2. Process basil leaves, olive oil, walnuts, garlic, Parmesan cheese, salt and pepper with a food processor until mixture forms a coarse paste. Taste and adjust seasonings.
3. Toss cooked pasta and pesto together in a large mixing bowl (in batches if needed for manageability). Sprinkle with toasted pine nuts.
3. Cover and chill until ready to serve. Serves 12 (options for 25, 50 and 75 in the book)

This is must have!.......2007-06-23

I love this book, it has a wealth of useful information with an excellent format. If you purchase this book, you will not be dissapointed.

TOP CLASS.......2007-05-21

This has got EVERYTHING in it, no joke. From locations to amounts of food you need per persong at any party....budget pages... SO USEFUL! i am never going to let this book go! if you are thinking about getting it...don't bother...JUST DO IT!

This book saved my wedding.......2007-01-27

We had a very casual wedding for 70 people and being an event planner I know I had to wow people while staying within our budget. This book helped me plan food from the rehearsal, meet and greet fete, to the wedding food itself.

It is fantastic. I got if from my library and now I own a copy as part of my business library.

LOVE IT!

Lots of information.......2006-11-26

When I recieved this book, first I was a little dissapointed - there were not really that many pictures of party DECOR (in fact, just a few). But this book is really packed with information! All the advice and recipies you need. A definite keeper for me!

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