Amazon.com
Gourmet Cooking for Dummies is perfect when you want to upgrade from making back-of-the box recipes to mastering the fine points of culinary technique. Charlie Trotter, known for the creative, sophisticated dishes he prepares at his Chicago restaurant, is one of America's über gourmet chefs. Trotter is famous for amazingly artistic presentations, as the chapter "Architectural Cuisine Made Easy" amply demonstrates. Gourmet Cooking for Dummies is a good guide when you want to ease into classic French culinary techniques such as deglazing and tempering, and learn how to apply them in contemporary ways. Along with recipes ranging from reasonably easy to recherché, Trotter crams in an encyclopedic amount of information, complemented by 16 pages of color photos and illustrations that are sprinkled throughout the text. He even includes advice on pairing foods with wine, lists other cookbooks he recommends, and tells where to send away for the best ingredients. When you want to stun friends with a Whole Roasted Tomato filled with Roasted Garlic Soup and Crispy Fried Leeks, or Chicken Roulade with Prosciutto and Artichoke-Spinach Purée, Gourmet Cooking for Dummies shows you how to go for it.
Book Description
"Trotter's book stands equally alongside the works of Julia Child and James Beard."
—Library Journal
"Cooking a gourmet dinner doesn't have to be a frightening experience - Charlie Trotter's Gourmet Cooking For Dummies will dispel all your fears and help you turn out wonderful dishes."
- Ferdinand E. Metz, President of the Culinary Institute of America
"Look to Charlie Trotter for great wine choices for gourmets - Dummies or not! Educational, instructive, and delicious."
- Robert Mondavi, Robert Mondavi Winery
"Charlie Trotter has become famous for his unique and detailed approach to food. This book is no different - and entertaining as a bonus."
- Keith Keogh, C.E.C., President, California Culinary Academy
If tuna casserole is the most exciting meal you've made lately, let Gourmet Cooking For Dummies⢠come to your culinary rescue! In a matter of minutes, you can create mouth-watering dishes - from soups and sauces to zesty vegetarian delights and seafood masterpieces - that are guaranteed to impress your family and friends.
Inside, you'll discover how to:
- Set up your gourmet kitchen with the right pots and pans, tools, and spices
- Prepare sauces, soups, vegetable dishes, seafood creations, desserts, and more with a minimum of ingredients
- Create complete menus for any occasion, from a meal with your boss to a summer picnic
- Bring the world into your kitchen with recipes for ethnically inspired dishes
- Use Charlie's chef-tested cooking tips to make gourmet cooking fun and easy
Customer Reviews:
Great Reference Book and Good Recipies.......2006-09-25
An interesting book to dip into and gives recommendations by difficulty and cost of recipies. Easy to read and containing many nuggets of great info, this is a good gift for a novice or a more experienced cook. The other great feature is that there are many recommenations for other references out there. Simple techniques are included and a nice assortment of terms used in all sorts of chef situations.
This is my favorite book!.......2003-09-23
Not only my favorite cookbook, but my single favorite book of any kind, that I keep going back to again and again. I learn something new every time I pick up this little gem! Highly recommended for those of us not formally trained in the culinary arts!
This is Trotter's gift to the home chef.......2002-08-24
If you can forget the fact that this book is from the "for dummies" series, you are in for a real treat. During the first few chapters of this book, Trotter gives you detailed accounts of gourmet cooking methods, and soon you will understand what makes him one of the world's best chefs. I own books by Alice Walker, James Beard, Emeril, the Cul. Inst. of America, and none of them come close to exposing the breadth of knowledge Trotter presents. The exquisite recipes he gives in the later chapters give you detailed accounts of 'why' the recipes work, not only 'how.' I've been using the book as a guide now for about 8 months, (the pages are practically falling off), and people can't believe the meals I prepare. Most importantly, it actually teaches you how to cook by improvising if you want. Even if you are a good cook, you will feel humbled at how much you didn't actually know about the art. I assume, unfortunately, that the book's unattractive cover is the reason this has not become a staple in all kitchens.
A GREAT REFERENCE FOR THE ASPIRING CHEF.......2001-06-29
This is perhaps one of the most accessible (and affordable) `celebrity' cookbooks on the market today. The depth of explanation is remarkable compared to Trotter's other books, many of which serve only to stoke the ego of a wealthy restaurateur. Gourmet Cooking for Dummies breaks down many of the barriers associated with fine cooking. By explaining techniques (many of which are very simple), Trotter's book allows readers to expose themselves to food and cooking to an extent previously limited to complicated picture books dedicated to food (as many of Trotter's other books are). A great learning tool for beginners, and (as the saying goes) "a reference for the rest of us." Highly recommended.
The recipes are supurb!.......1999-08-06
If anyone is interested in becoming a truly Gormet Cook, this is the book. For the very experienced cook, there isn't a lot new as far as tips and information, however, the recipes are sublime. Each one is better than the next and they are fairly easy to read and follow for excellent results. I was very impressed and would recommend it not only for the information but epecially for the exotic yet simple recipes.
Average customer rating:
- Here's something you wouldn't know from the description
- Great bar guide in a quality package
|
Mr. Boston Platinum Edition: 1,500 Recipes, Tools, and Techniques for the Master Mixologist
Mr. Boston , and
Steven McDonald
Manufacturer: Wiley
ProductGroup: Book
Binding: Spiral-bound
 Bartending
| Drinks & Beverages
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Mr. Boston: Official Bartender's and Party Guide
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The Joy of Mixology: The Consummate Guide to the Bartender's Craft
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Bartending For Dummies (For Dummies (Cooking))
ASIN: 0471973025 |
Book Description
America's FavoriteDrink Mixing GuideGoes Platinum
Mr. Boston raises the bar with this distinctive platinum edition of America'sbest-selling drink mixing bible. This expanded guide offers up:
- 1,500 drink recipes
- Trade tips from mixology masters
- Tools, techniques, and garnishes
- Distilled spirits, beers, and wines
- And much more
Customer Reviews:
Here's something you wouldn't know from the description.......2007-04-30
World-famous cocktailian Robert Hess was a "behind the scene" contributor to this book. He wrote the "Classic Cocktails" section. Other contributors include Jeffery Lindenmuth, David Wondrich, Audrey Saunders, Julie Reiner, Gary Regan, Dale DeGroff, and William Grimes.
Update your library now with this substantially improved new edition.
Great bar guide in a quality package.......2007-02-21
I was originally looking for a "regular" Mr. Boston book to arm myself with drink recipes for the occasional entertaining my wife and I do at our home. The book had been recommended to me by several friends as being the best bar guide available so I came to Amazon to begin my search. It was here I discovered Mr. Boston Platinum Edition. I ordered the book, it arrived quickly and I'm very impressed.
The book contains a lot more information than just drink recipes. It is an intersesting read and I was surprised to see a history of the origin of a lot of popular drinks. I love a good Manhattan and now I know the city, the "inventor" and the bar where this drink was developed. I also know the difference in the ingredients, what makes whiskey bourbon, rye, etc.
Many of the drinks in Mr. Boston have variations and they are listed with the reasons for the differences. I even know why a drink should be either shaken or stirred.
What I really like besides all the recipes is the section on essential home bar equipment. I have already looked at the web sites suggested in the book and started to order the equipment I need to outfit our new home bar.
The recipes have been contributed by many professional "mixologists" and it is evident that they take pride in their profession.
The book itself is very nice looking and well constructed. The ringed binder is sturdy and the book lay flat so I can read it while my hands are full of bottles and strainers.
This is the perfect book for me, being a beginner, and I highly recommend it for the home bar owner or for professional bartenter who is interested in the right way or a new way to mix a drink and arming himself with many interesting facts to relate to his customers.
Average customer rating:
- It has only 1 picture out of every 2 pages.
- A treasure trove of historical and culinary detail.
- Lots of little mistakes. Other books are better! Good Biogs.
- Great addition to any collection
- If You Pass the Test, You don't Need the Book
|
The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People
Jacques L. Rolland , and
Carol Sherman
Manufacturer: Robert Rose
ProductGroup: Book
Binding: Hardcover
General
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The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking
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The Oxford Companion to Food 2nd Ed
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Culinary Artistry
ASIN: 0778801500 |
Book Description
The most comprehensive and authoritative food encyclopedia available.
Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who over the years have played key roles in its development.
The Food Encyclopedia has 8,000 entries, with cross-reference on foods, wines, beverages, cooking methods and techniques, and biographies of prominent people. It is the most comprehensive food reference in the marketplace today, featuring 500 stunning illustrations and photographs alongside its extensive coverage.
In the entry on arugula, for example, we read that it is an assertive salad green, eruca sativa, has a peppery taste somewhere between nasturtium and watercress, and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson, in detailed written instructions to his gardener at Monticello, listed arugula as essential for his kitchen garden.
Included are more than 150 biographies of prominent individuals -- chefs, authors and inventors -- who have contributed to food and its lore. Chefs include Julia Child, Paul Bocuse, Alice Waters and Michael Stadtlander. Among the notable authors are Elizabeth David, M.F.K. Fisher and Irma S. Rombauer. The inventors include Carl Sontheimer the developer of the Cuisinart food processor.
Becoming more familiar with words and terms, and finding out the background behind a food or an ingredient, ensures a well-prepared dish and adds to the pleasure of serving it. For any cook, this authoritative and fascinating book is an outstanding reference and cookbook companion.
Customer Reviews:
It has only 1 picture out of every 2 pages........2007-07-24
How can a book call itself "Encyclopedia" but it has only 1 picture out of every 2 pages? That means a lot of food mentioned in this book does not have an illustration!
It also has basic errors. For example, it says a centimeter is 100 millimeters long. In fact, one centimeter is only 10 millimeters long. This makes the accuracy of the book questionable.
A treasure trove of historical and culinary detail........2007-03-12
This is no casual consumer's guide, but an in-depth reference appropriate for college-level culinary school holdings and many a public lending library's reference collection. Over 8,000 ingredients, tools, techniques and people are profiled in an alphabetical reference defining cooking terms, ingredients, foreign ingredients and more. Many have cross-references and multiple spellings, and there's a healthy dose of culinary history in addition to tips on techniques and over a hundred biographies for prominent food people in the industry, both well known and lesser-known. Cooks seeking a serious all-in-one reference will find this a treasure trove of historical and culinary detail.
Diane C. Donovan
California Bookwatch
Lots of little mistakes. Other books are better! Good Biogs........2007-03-10
`the food encyclopedia' by Jacques L. Rolland and Carol Sherman with `other contributors' is published by the Canadian publisher, `Robert Rose, Inc.', a specialist in culinary volumes with `Bible' or `Encyclopedia' in their titles. Some of these volumes, by their sheer size and volume of information, such as the `Food Substitution Bible' by David Joachim are genuinely worthy of their pretentious titles. With this volume, one should start to question its authority as soon as you see it's falsely modest all lower-case title.
The long and the short of it is that any book of this size and cost, with it's `encyclopedic' pretensions is asking you to take it as an authority on its subject. Lamentably, with about a third of the articles I read, the authority of this book is simply laughable.
The most serious problems are simple factual errors. For example, in the article on the `metric system', it states that a centimeter is 100 millimeters long. A centimeter gets the 100 in its name from being a 1/100th of a meter, being only 10 millimeters long, a millimeter being 1/1000th of a meter. Other errors are just a bit subtler, as when in the article on `sodium', it is described as a `mineral'. This in itself is mistaken, as sodium, a very highly reactive metal, simply never occurs alone in nature. It has none of the properties of any mineral, which are generally compounds of a metal and a non-metal. The article compounds the error by saying its mineral name is `halite'. This is the name of common salt or sodium chloride. An even more serious howler is in the article on `nitrate', which is described as an `organic' compound. All, I say ALL compounds identified with the name `nitrate', such as sodium nitrate, ammonium nitrate, calcium nitrate, and on and on, are INORGANIC compounds!
These two gross errors found after reading no more than a dozen articles reduces my faith in the technical accuracy of the book to a minimum.
The cover of the book brags about having entries on 8,000 ingredients, tools, techniques, and people. Regarding ingredients, I find a lot of variability in the articles. In an `encyclopedia', I would expect that every article on a distinct plant or animal would include the scientific name of it. There may be some vague rule at work here, but it doesn't make any sense to me to give the scientific name for New Zealand spinach, but do not give it for `nigella seeds' (or more accurately, the plant from which nigella seeds are harvested).
On `tools', I find the book incomplete, but possibly not totally useless. There is an article for `China cap', but none for `chinois', or even any reference to `chinois' in the `China cap' article. I'll give our editors a small pass on this one, as the `Larousse Gastronomique' has an article on `chinois', but none on `China Cap' (and I do believe there is a small difference between the two).
But this brings up an important question. If you do not already own a copy of the `Larousse Gastronomique', the foremost authority on European cooking knowledge, why would you spend a sizable amount of money on this flawed book when for about half again the price, you can get a true authority.
This is not the end of the problems for this tome. One of its very best attributes is its sidebar articles of culinary biographies. I find the effort spent on this feature has given us an excellent selection of subjects, with practically no lightweight celebrities included. For example, it's longest biographies, including photographic portraits, are reserved for the most important 20th century culinary figures, such as the great American triad, James Beard, Craig Claiborne, and Julia Child. Among other American culinary notables, we get Alice Waters, Ruth Reichl, M. F. K. Fisher, Jacques Pepin, Paul Prudhomme, Harold McGee, Irma Rombauer, Pierre Franey, and Ella Eaton Kellogg. The last is interesting because neither her husband, John Harvey Kellogg, the founder of the Kellogg's food company nor other famous American food entrepreneurs such as H. J. Heinz or Milton Hershey are profiled. I was especially pleased to find articles on two Elizabeth David protégés, Jane Grigson and Alan Davidson, as well as the influential American expatriate writer, Richard Olney.
The selection is based almost entirely on those who have had an intellectual impact on American culinary habits. Thus, Waters and Prudhomme are in, but there is no mention of Wolfgang Puck, Emeril Lagasse, Bobby Flay, or any other `Food Network' fave. There is not even any mention of the Food Network, which may have been an oversight. But even this very nice feature has its flaws. Three oversights should tell the tale. The article on Jacques Pepin cites his years at Howard Johnson's test kitchen, but says nothing of this fact about Pierre Franey, even though Pepin was Franey's subordinate at this company. The article on the very much alive Diana Kennedy gives her date as `early 20th century'. The article on Julia Child gives the impression that Madame Child first enrolled in cooking school while living in the United States, and it was not for several years after that when she and her husband went to work in Paris. In fact, the two were married in 1946, moved to Paris in 1948, where Julia almost immediately enrolled in `Le Cordon Bleu'.
Overall, this book shows a dismal lack of editing and accuracy. Save your money for better books such as 'Larousse' or Alan Davidson's 'The Oxford Companion to Food' or 'The Oxford Encyclopedia of Food and Drink in America'.
Great addition to any collection.......2007-02-20
This book has everything in it. Glad I purchased it.
If You Pass the Test, You don't Need the Book.......2007-01-18
THE FOOD ENCYCLOPEDIA:
Over 8,000 Ingredients, Tools, Techniques and People
By Jacques L. Rolland and Carol Sherman and contributors
This work is a one-volume collection, 700 pages, with countless helpful, colorful illustrations. This collection is arranged alphabetically with cross referencing. Many carry entries for additional information. This book is one you will keep close to your desk.
Chances are you are not comfortable with each of these entries. Test yourself:
* What is accoub?
* What is amlou made from?
* Where would you find bara brith?
* Had any Bath chaps lately?
* How would you serve bottarga?
* How would you use buffalo berries?
* Where would you likely order cala?
* What would you do with a cazuela?
* Ever heard of a charcoal biscuit?
* What's another name for a chinquapin?
* When would you serve ciecamarito?
* What is a comal?
* Can you name nine different curry paste types?
* What is "blue rare?"
* What does the number, "86" mean to a bartender?
* What's another name for an elver?
* How would you use gianduja?
* What is Gueuze?
* How would you use joja santa?
* Can you tell some of the background of Madhur Jaffrey?
* How do you make mugwumps?
* If you order "omakase" what do you get?
* What is a pissaladiere?
* What's another name for a Fiddlehead?
* Do you realize there are 22 names for sugar types?
* What is toucinho?
* And. What is zhug?
If you can answer all these questions, you probably don't need The Food Encyclopedia.
Book Description
You are the master of your own destiny and you have everything you need to make your dreams come true! Weight Watchers
® Tools for Living Companion can help you tap into your inner strength with eight easy techniques for getting what you want. Here's what Weight Watchers leaders have to say about this ground-breaking system: "I found Weight Watchers Tools for Living helped me make it through the most difficult challenges of my life. The Tools have helped me to become a stronger, more independent person." Karen Hodges " Having the Tools Companion is like taking your Leader home with you. No two ways about it—this little book can help you reach your weight goals!" Kelly Babcock "I see Weight Watchers Tools for Living as gifts that I give my members. With the Tools, members can now design a custom-built house of their dreams." Kynn Wilson
Customer Reviews:
Take Charge of Your weight.......2007-06-27
I found this book to be an invaluable tool in my weightloss efforts. I use the tips and techniques all the time.
Handy, Not necessary.......2007-01-10
Weight Watcher Tools for Living Companion is a handy reference for members. The information it contains, however, is usually discussed at meetings so it really isn't imperative that you own one. I like it because it refreshes my memory about thr tools. It is easy to read.
Not very deep.......2006-10-17
I was hoping this book would go into more detail and explain the concepts of the tools for living. They are a collection of motivational and behavoir modification techniques and I was hoping I could find out more about them. The book was short and the treatment was light.
Great Book.......2006-03-02
The book went deeper into each step of the tools for living. It gives great steps for the 8 ways to get what you want from weight watchers. The book is a good size to put in your carry on when you travel.
Great service.......2005-08-31
The book came quickly and was in excellent condition. Thank you for such great service.
Average customer rating:
- Entirely appropriate hire for the White House
- New White House pastry chef is co-author of
- I overcame my fear of baking
- Bravo!
- Great book for those just starting!!!
|
Desserts for Dummies
Bill Yosses
Manufacturer: Hungry Minds
ProductGroup: Book
Binding: Paperback
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Chocolate Lover's Cookbook for Dummies
ASIN: 0764550470 |
Amazon.com
You're no dummy to salivate at the thought of Baked Chocolate Pillows, Fallen Chocolate Soufflé, or Mom's Apple Pie. Following the easy, breezy format of the Dummies series, pastry chef Bill Yosses, who spent a decade at the four-star Bouley Restaurant in New York City, takes you through these recipes and 130 more in Desserts for Dummies. The book is cowritten by Bryan Miller, once the restaurant critic for the New York Times. The 16 pages of color photographs in this book are alluring, but a few more illustrations in black and white would help, particularly accompanying the recipes for making puff pastry and strudel dough. You'll dive easily into recipes such as Toasted Coconut Frozen Soufflé and English Trifle, which is made from scratch starting with instructions for sponge cake. Yosses and Miller also offer information on ingredients and techniques to enlarge your repertoire and improve your skills. Dessert making is the most precise form of cooking, and Desserts for Dummies is appropriately less frantic and more direct than other volumes in the Dummies cooking series.
Book Description
Does the thought of baking a cake conjure up a nightmare vision of a 15-ft layer cake, scrolled and fluted with decorations fit for a king? If the word “dessert” just throws you into a cold sweat, the inside scoop on desserts is: they’re actually simple to make. And with the right help...well, just a piece of cake.
In the end, desserts are no harder to make than entrées. And with Desserts For Dummies, you’ll cut even a Wedding Cake recipe down to size, flip Crepes Suzette with aplomb, and throw together a batch of Chocolate Truffles your local chocolatier will envy. And with this handy, down-to-earth guide from a leading pastry chef and a former New York Times restaurant critic, you’ll discover the proper way to read a dessert recipe, organize your ingredients, and also how to:
- Think like a sweet chef—including basic tips on measuring, weighing, presenting, gauging cooking time, and pairing desse rts with meals
- Stock a pantry, and use leftovers creatively (such as caramel and meringue)
- Set up a kitchen—including tips on counter height and ovens
- Select the right cooking tools and how to use them
Before you know it, you’ll start creating desserts that you’ve only dreamed of, like:
- Pies and tarts—including Mom’s Apple Pie, Banana Cream Pie, Raspberry Tart, and Linzertorte
- Puff pastry, cream puffs, and éclairs—Classic Puff Pastry, Profiteroles, Napoleons, and Eclairs
- Crepes and blinis—including Crepes Suzette and Chocolate Blinis with Diced Bananas
- Custards and puddings—including Zabaglione, Vanilla Pastry Cream, Traditional Bread Pudding, and Rice Pudding
- Homemade cakes—including Whipped Cream Layer Cake, Classic Chocolate Mousse Layer Cake, and Yellow Chiffon Cake with Chocolate Frosting
With over 130 delicious recipes to choose from, plus sixteen pages of color photos, a summary cheatsheet of baking essentials, black-and-white how-to illustrations, and humorous cartoons along the way, Desserts For Dummies brings the world of delicious, elegant desserts right to your kitchen. And a little magic into the lives of your friends and family.
Customer Reviews:
Entirely appropriate hire for the White House.......2007-02-01
Looks like whoever is doing the hiring for the White House can put two and two together! Hilarious!
New White House pastry chef is co-author of .......2007-01-31
Sweetest Job in Washington
The White House has a new executive pastry chef,
William "Bill" Yosses, whose last project was helping
to open lefty Paul Newman's new restaurant in
Westport, Conn. (Dressing Room: A Homegrown
Restaurant) where the emphasis is on locally grown and
organic foods.
As the top pastry chef, Yosses will be responsible for
dessert menus for state dinners and holiday
celebrations among other events. He got a taste of the
work recently when he served as a holiday pastry chef,
and has extensive experience at New York City
restaurants.
"Chef Yosses has impressed us from the start with his
original and delicious creations. He has a light touch
with desserts, and the enthusiasm with which he
approaches his profession makes him a real asset for
all of us in the White House," First Lady Laura said
in announcing the appointment.
Not in the White House press release: Yosses is also
co-author of the cookbook "Desserts for Dummies," an
Amazon.com review of which promised: "Before you know
it, you'll start creating desserts that you've only
dreamed of." -Mary Lu Carnevale
[...]
I overcame my fear of baking.......2003-02-25
The book made me feel confident and I took on more and more recipes. They all came out wonderful. My family is trying a lot of new dishes out of Dessert for Dummies, and they love them all.
Bravo!.......1999-09-21
The recipes are great, beautiful, wonderful, and most importantly-just about fool proof! Try the lemon poppy seed cake with the blueberry topping. It alone I think was worth the price of the book. The only time I messed a recipe up was when I was to impatient to wait for a pan of custard to cool. Stunning recipes for a novice cook.
Great book for those just starting!!!.......1999-06-01
I went to school(BICC in Baltimore)for baking and pastry and can only wish that I had had these guys as teachers. Very informative with easy to use directions. They explain every thing very thoroughly and I gotta tell you the pie dough recipe is excellent. I am no longer afraid to attempt pie making!!! If you are into desserts and want a good book with some great recipes go for this one to start your collection. You just can't go wrong.
Book Description
COOL TOOLS: Cooking Utensils from the Japanese Kitchen explores the Japanese kitchen, finding a treasure trove in the fascinating and practical items that are used by Japanese chefs in their daily culinary efforts. Each item (often with variations) has been graphically and creatively photographed by one of Japan's most highly regarded photographers to highlight its design, while the brief corresponding text focuses on explaining and informing the tool's usage, history and other interesting and entertaining aspects. The book will consist of the following sections: THE PREPARATION THE COOKING .THE PRESENTATION CLEANING UP
Customer Reviews:
not what I thought.......2007-05-09
Some nice photos, but once I looked through the book it went on the bookshelf to be forgotten
Even if you are allergic to cooking, this is a hip book.......2006-06-17
In a Japanese kitchen, form follows function, and in essence, Cool Tools is a tribute to kitchen design. Kate Klippensteen's book is more than a catalog of utensils: the featured items are handcrafted works of art. Yasuo Konishi's vivid photos highlight each piece so that the reader can feel the cool touch of the knife blades and the textures of the different graters. There are also revealing photos of old shamoji (rice servers), saibashi (cooking chopsticks) and yukihira nabe (pots) from a variety of households showing that, despite the wear and tear, these tools still have plenty of life left in them.
Klippenstein deftly guides the reader through the use of each tool, sprinkling each entry with interesting details. For example, the kogi (pestle) made from pepper trees, "which adds a hint of fragrance to the food being processed," and the ceramic clay suribachi (mortar) on which, "traditionally, the grooves... were made with pine needles."
If you're motivated to restock your kitchen arsenal, you won't want to miss "Five Basic Knives Every Household Should Stock." The indispensable shop guide and list of Japanese terms make Cool Tools the ideal companion for a trip to Kappabashi. And even if you're allergic to cooking, this handsome book will look smart on any coffee table.
An informative introductory exploration of the kitchen cookware and tools employed in the culinary aspects of Japanese culture.......2006-05-07
Superbly enhanced with full color photographs from Yasuo Konishi, Cool Tools: Cooking Utensils From The Japanese Kitchen by Kate Klippensteen is an impressively informative introductory exploration of the kitchen cookware and tools employed in the culinary aspects of Japanese culture. Presenting readers with a stunning collection of photographs and knowledgeable explanations for Japanese utensils ranging from the oni oroshi or "devil grater" (which is a useful grating tool for the daikon radish), the saibashi or cooking chopsticks, and the yanagi-ba (which is a long sashimi knife), to the yukihira-nabe (which is a hand made and highly crafted aluminum cooking pot), Cool Tools deftly details a complete selection of the beautifully shaped and functional tools of the Japanese kitchen. A welcome addition to any personal or community library reference collection, Cool Tools is enthusiastically recommended as a simply beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen.
Book Description
Spice up your soups and add some zest to the rest! Mexican Cooking For Dummies can inspire your cooking, improve your Spanish, and give you that south-of-the-border soul. Chefs Susan Feniger and Mary Sue Milliken have attempted to reign in their vast knowledge of Mexican food and present it in that familiar ...For Dummies® style that you've come to appreciate. Discover their wide array of standard Mexican ingredients. From avocados to epazote, they give you the hints and friendly advice you'll need in order to select the best ingredients for your meals.
Packed with more than 100 recipes, Mexican Cooking For Dummies covers a wide array of dishes, drinks, and appetizers. Master the simple dishes, such as tortas and tacos, while washing them down with horchata or sangria. Soon, you'll be hosting your own fiestas, starting your guests off with salsas and ceviches before moving on to the main dish. Will it be the cumin-and-chile-marinated skirt steak or the baked salmon in salsa verde? Either way, you're sure to impress!
The authors cover the staples (such as rice, beans, tortillas, and vegetables) and then guide you on a discovery tour that includes traditional moles and menudos. Save some room for the wide selection of desert recipes. Pick up Mexican Cooking For Dummies, and in no time, you'll be swinging spicy cilantro-covered dishes out of your kitchen and making your guests shout "Ole!"
Customer Reviews:
Not Enough Recipes.......2006-06-18
This book is somewhat disappointing. There are not enough recipes. There is too much commentary.
Disappointed.......2000-04-03
Having read numerous Mexican cookbooks and numerous "forDummies" books, I expected more.
Specifically:
o An emphasison the basics: kitchen equipment, herbs and spices, preparation methods, cooking techniques. And with adaquate illustrations;
o Some semblence of recipe organization. Recipes seem like a hodge-podge collection, with a less-than-effective 'theme/chapter' organization. END
Cooking in Los Angeles, CA.......2000-03-25
Not a Dummie anymore! I love this style of book; it is simple, informative & concise. Especially helpful to the novice cook!
Book Description
"A full-color introduction to beer brewing, complete with recipes, including: * Paradise Pale Ale * Old Bald Fart Barley Wine * Old Country Lager * Moo-Juice Milk Stout Whether you'd like to start your own brewpub someday or are just looking for an alternative to bland, mass-produced beer, Basic Homebrewing is the perfect way to learn the fundamentals of home fermentation. Illustrated throughout in full color and structured around a series of increasingly complex recipes, the book teaches essential techniques through clear, step-by-step instruction, revealing a process that is equal parts science and art--you'll familiarize yourself with both the technology that makes brewing possible as well as the malts, hops, and additives that give a beer its flavor. By the end, you'll have the tools you need to start experimenting on your own and coming up with new concoctions. Best of all, you'll never have to touch another cheap, watery beer again."
Book Description
Every cook needs this ultimate quick reference to today’s ingredients, terms, tools, and techniques. It’s thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it’s the information inside that’s truly amazing: nearly 500 pages of instructions cover everything from sautéing a potato and filleting a fish to storing fresh herbs and selecting the right pan—and it goes A to Z through meats, poultry, fruits, vegetables, spices, and more. There’s lots of advice on ethnic cooking, too.
Customer Reviews:
Had to share with friends.......2007-05-14
I loved this book so much that I had to buy 2 more to give as gifts!
Packed with info.......2007-02-07
A cooking bible can be so helpful when it comes to unusual ingredients, and cooking techniques. I have often been left wondering, and been forced to go through multiple sources to find out information on a particular ingredient. For example did you know Cilantro is also known as Chinese Parsley?
Jeni Wright makes a book that is made for the kitchen. The cover of the book can be wiped off from splashes and splatters, as the cover was designed for use in the kitchen. I like that with each entry, she will tell you how to choose the ingredient, what it will taste like, how to store it, its preparation, and what it can be used for. Often small recipes are given to have demonstrate the use of the ingredient.
The book also spends much time going over meat of many varieties and dairy products. When covering the meat, she tells you about the different cuts of meat, what they should be ideally, and then how to prepare these cuts. A few recipes are given as well so you can prepare food. When it comes to the poultry she gives all of the information about cuts, what they should look like ideally, and how to prepare, but she also spends time telling you how to cut up a chicken, duck, and even pheasant.
21st Century Cook is a wonderful book packed with all sorts of information. With this book, I can easily find information about techniques and ingredients. I like that she covers the common, and not so common techniques and ingredients. This book would be a great addition to anyone's cooking library.
Product Description
How to Garnish packaged with Tools, is more than just the most useful and informative book about food garnishing. It's also the easiest to learn from, because it combines easy-to-follow instructions with illustrations that show exactly what to do. No guesswork involved; everything you need to know is right here. This washable hardcover book contains more than twenty full-color photographs and two hundred illustrations depicting a variety of arrangements that are easy to make. Complete with 5 Garnishing tools; Corrugated Garnishing Blade, Spiral Slicer, Paring Knife, Food Decorator, and Twin Curl Cutter.
Customer Reviews:
Expected more from top line chefs.......2003-06-04
I was very excited when I received my book. Unfortunatly my excitement turned to dissapointment as I thumbed through the pages. While the book was filled with easy to do garnishes it was elementary and below my expectations. While the beginning of the book had some good points and conveyed a general understanding of garnishing, It was less than what I expected from 4 well educated chefs.
Easy enough for a 12 yr. old.......2002-05-27
K. Well, I'm a 12 yr old who cooks. I can make lots of stuff, sushi is my specialty. One time, we were gonna have a dinner party, and I'm like, Wahoo! more people to feed sushi to. But theres gotta something more I can do. And then I go, I'll make it look pretty. So I go and order this book, and I get it, and then I try some simple stuff. It turned out great, everyone complimented on it. It would be better if the steps were illustrated w/ pictures, but they're only drawings. The do hve pics of wat it will turn out to look like.
Simple & good for beginner.......2001-09-13
This book is good for beginner like me. This book teaches us how to garnish in simple way. One of the good things about this book is that it carries tools. For me it helps a lot because first I didn't know which tools to use. Another reason is that this book shows many fun ways to carve with cute & beautiful shapes. And that work with children who dislike eating fruits or vegetables. By seeing their cute shape, children are so fond of them that they eat it without knowing that they used to hate those particular fruits or vegetables. This is a useful book. Too bad the pages guidelines aren't colored. Plus the guide pictures are only drawn not photos. It will be nice if this book show actual pictures and colored. Anyhow the result is definitely beautiful but simple to make.
easy to follow.......1999-03-21
I was never able to make anything until I attempted some of the garnishes in this book. All my friends want me to make their parties a success with these clever designs. The book was easy to understand and the illustrations were Right On Target. A great investment for Everyone!
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