More from America's Test Kitchen
Book Description
Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice.
These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.
Customer Reviews:
Best Basic Cookbook.......2007-10-11
I have over a thousand cookbooks. I am a pretty accomplished cook with some professional experience. My wife on the other hand is potentially a great cook who is just getting acquainted with the kitchen. We both agree that this is our favorite basic cookbook. I highly recommend this book as a basic reference for any one learning how to cook. As a well experienced cook I can vouch for the quality of the recipes as tested by America's Test Kitchen. If you had to buy only one cookbook this would be the one.
Family Cookbook, America's Test Kitchen.......2007-09-27
I have been a subscriber of Cooks Magazine for over ten years now and have never been dissapointed. I am a professional Chef and find most of their publications to be great sources. My still favorite and mostly used source is the original Julia Child Cookbook based on her TV programs of years ago but this America's Test Kitchen publication,I suspect, I will use a great deal.
Test Kitchen Cookbook.......2007-09-26
I really like this cookbook because it has good pictures and explainations for techniques with which new cooks may be unfamiliar. Putting the pages and dividers in yourself is clear and easy. The pages are a little thinner than I would prefer for a cookbook, but I just use a clear plastic page protector that one might use for a portfolio or scrapbook to keep the page I am using clean. I highly recommend it!
The America's Test Kitchen Family Cookbook.......2007-09-15
Amazon did an outstanding timely job getting me the cookbook. This cookbook is the very best I have ever read. I gave one to my daughter and will be ordering one for myself. Thanks.
The First Word on Cooking.......2007-09-14
The best basic recipes ever published. All tested.
Wish they would issue update pages with more and new recipes
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!
Amazon.com
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
Book Description
A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material
Customer Reviews:
Not for the Easily Offended.......2007-10-16
If you like Tony's show on the Travel Channel, you will love this book. If you don't know who Bourdain is, get offended easily, don't like curse words, and like to believe that restaurant work is glamorous, you probably will not like this book at all.
As for me, I thought it was awesome.
sex and drugs in the kitchen.......2007-10-06
I thought I was going to read some "kitchen secrets" rather than "secrets" that occurred in the kitchen.If I wanted to read about how a drug addict became famous, there are a lot more autobiographies I'd rather read about. Bourdain's arrogant behaviour and kitchen antics didn't impress me. The message I got was in order to be a successful chef, you have to use obscene language, have loose morals and do drugs. I'm a chef instructor in a culinary arts school in Europe.....is this what I'm supposed to be like to inspire my students????
FUNNY.......2007-10-02
I would have never thought to pick up this book... I actually would have never thought he took writing serious enough to write a book! On TV, I love his style... his crass personality... and how his humility shines through when you least expect it! This book is the exact same way! My co worker let me read it and I have not been able to put it down. Classically written ... personal and professional about the business without being all over the place... 5 STARS!
Did I Need to Know?.......2007-10-01
Now that Bourdain is featured on TV, this book will probably get a new life. A mind-blowing look at life in the restaurant kitchen - crazier than we could have ever imagined. Lots of really good insight. Anybody thinking of following the culinary profession must read it.
Kitchen Confidential audio book.......2007-09-27
Loved this raunchy rip of a tour through the world of (upscale) restaurant meal creation. And what a view it is of the unique characters who wield chef's knives! Bourdain is a great writer as well as obviously a superior/successful chef, and to top it off, his baritone voice is perfect for the audio format....great inflection, drama, humor.
Customer Reviews:
Concrete Countertops.......2007-05-28
This is one great book! Very informative. My husband is now in the process of changing our old countertops to new "concrete"ones. I can't wait to see them done and installed.
GOOD STARTING PLACE FOR A BEGINNER.......2007-04-05
Thank you for this book. I am an absolute beginner and I have done two countertops that have come out pretty good for my friends just by following the instructions in this book. It is a good book to start you on the correct path but you need to do some added research on the net to get additional info especially when you live in a third world country and all the materials are not readily available. Good book...you can buy it.
Great intro to concrete design.......2007-02-13
This book offers a great introduction to the flexiblity of using concrete in a home - for floors, kithens, walls, etc - and provides beautiful photographs of examples concrete use in contemporary homes.
Alan Safani
Concrete countertop book.......2007-01-04
We used this book along with Cheng's other book (Concrete at Home), his DVD, and his concrete product line to make our own concrete countertops. We had never worked with concrete before, and the countertops came out great. This book focuses mainly on making molds in your backyard or garage, pouring the concrete, and then flipping the molds so that you start with a smooth surface. We adapted Cheng's product line and poured our countertops in place so we had no seams. I recommend getting the DVD along with this book because they are both helpful and packed with good information. If you want to pour in place, his other book (Concrete at Home) is really helpful.
Informative but not comprehensive.......2006-07-30
I had the idea that I would make my own very customized concrete countertops, but after reading the book I decided on granite instead.
The book has a stylish and modern look, with beautiful illustrations, though not as many photos of actual countertops as one might think. It contains a fairly detailed description of how to make a countertop using the inverted mold method with sections on making the mold, concrete mixes and additives, surface finishes and sealants. The cast-in-place method is mentioned briefly.
The process is not inexpensive and is extremely labor intensive. When you are done you have a countertop that is high maintenance and subject to scratching and staining. Concrete is intriguing because of the design flexibility it offers, but the material looks more suited to bar tops or other area that are not working surfaces. This book gave me the information to make an informed choice and ultimately saved me a lot of work.
Amazon.com
"In cooking as in love, you have to try new things to keep it interesting." So says chef Michel Richard in his cookbook Happy in the Kitchen, a collection of 150-plus recipes that more than make his point. Whether reinventing traditional recipes, often whimsically, as he does with dishes like Tomato Tartare, Cuttlefish Schnitzel, and Turkey "Steak" au Poivre, or presenting otherwise novel treats like Tuna Medallions with Passion Fruit Salsa; Chicken with Preserved Lemon and Honeydew Melon; and Lamb-Loin with Basil Crust and Fennel, Richard delights readers with creativity that can thrill. Vegetable dishes, including his spuds-for-rice Potato Risotto and Lo-Carb Carbonara, in which sliced onions sub for pasta, are particularly ingenious. Equally novel--and tempting--are sweets like Upside-Down Chocolate Orange Sponge Cake, Lemon-Lime Madeleine Muffins, and Raspberry Meringues with Raspberry Tuiles.
To pull off his particular sleight-of-hand, Richard has devised novel techniques--like using plastic film to shape and poach food, and gelatin to bind fatlessly--that all cooks should know about. Whether readers will tackle the often-exacting recipes will depend on their willingness to engage in kitchen workouts that also regularly require special equipment like a Japanese mandoline and electric meat slicer. Though there are a number of simpler, homier recipes like Tomato Soup with Fresh Mozzarella and Thyme-Glazed Baby Back Ribs--and the formulas themselves couldn't be more lucid--this handsome book will probably be best appreciated as an artful record of a great and wonderfully playful cooking intelligence. Replete with stunning photos, used generously to illustrate techniques, it's hard to imagine any serious cook who wouldn't want to join Richard, dig in, and learn. --Arthur Boehm
Book Description
It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is
the chef's chef, the one others look to for inspiration. "Why didn't I think of that?" asks Thomas Keller, in his foreword to
Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has—at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy.
Happy in the Kitchen is teeming with "Richard-esque" discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious [low-carb] carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful—always—but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and béchamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into "salami"?
Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking to surprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste.
Richard offers recipes for the foods we love, but always looks for the twist that makes good things great—whether it's Lamburgers, Lobster Burgers, or Tuna Burgers, Turkey "Steak" au Poivre, or the chocolate reverie Michel calls Le Kit Cat. And with recipe titles such as Shrimp "Einstein," Jolly Green Brussels Sprouts, Chicken Faux Gras, Figgy Piggy, Chocolate Popcorn, and Happy Kid Pudding,
Happy in the Kitchen lets you know you're in for good tastes and good times.
Every delicious moment is captured in glorious images of finished dishes, as well as exceptional step-by-step photographs that make easy work of slicing, dicing, shaping, and other essential hand skills.
Happy in the Kitchen is a book that will make you laugh and learn, and it will delight you every step of the way.
Customer Reviews:
michele richard.......2007-08-12
I received it with minor scratches on the cover, it took a while for delivery, opened the booked once since bought
A little disappointed........2007-08-07
This is a beautiful "coffee table" type book but in my opinion is not practical for everyday use. The recipes are so outlandish, I can't see how anyone would have the time or the desire to duplicate them. I can say it is very pretty to look at. I was truly hoping this book would make me happy in the kitchen but I am afraid to take it in the kitchen!!
Happy to have this book in my kitchen.......2007-07-11
This book is enormous fun. Michel Richard is an incredibly talented chef and the kitchen is his playpen. His passion is contagious and his innovations are ingenious. From using a meat slicer to cut cookie dough to cooking with Saran wrap, he encourages the reader to improvise and enjoy. The book is beautifully photographed and the recipes, though involved, are doable. (I had great success with the salmon dishes including the salmon with asparagus and the lamb. The recipes and presentation are restaurant quality and may be a bit complex for a beginner.) The food is gourmet with a dash of humor--check out the Chicken Faux Gras and the use of cocoa puffs in one of the desserts.
Start this book from the beginning --I jumped to the recipes before reading through the book and was quickly overwhelmed. A few days later, I started at page one and was quickly enchanted by the author and his philosophy. Food at its best is a sensual pleasure--an aromatic merger of taste, texture, temperature and appearance. When fully engaged, the craft of cooking raises eating to an art.
My 1 star rating is misleading.......2007-07-03
I just want to offer a contrasting opinion on this beautiful book. First of all, I am a professional chef and restaurant consultant. I bought this book sight unseen because the books from this publisher are always beautifully photographed and make an excellent addition to my cookbook collection which now runs about 3000 books. The recipes from the book are doable for the home cook. There aren't a lot of really exotic ingredients, but there are quite a few time consuming prep items, and many items are somewhat wasteful of ingredients unless you have a use for the leftovers. In a sense though, most recipes are more likely to appeal to the serious and adventureous home cook than to the restaurant professional because there are actually few restaurants that can afford to produce such time consuming dishes on a large scale. The book therefore might serve more as a source of inspiration than as a real source of recipes for many readers. Also, some of the flavor combinations are very unsual, and some of them seem to have been selected more for their photogenic qualities than for their taste. Lastly, the author seems to be completely in love with plastic wrap, and moreover he seems to think his uses for it are new and novel. Chefs have been using plastic wrap in similar fashion since before I came into the trade back in the late '70's, so I don't know if even a home cook will find it's use here a revelation. But anyway, a beautiful book no doubt, but maybe not a book for everyone, so assign it the score you feel appropriate. 5 stars is not out of line, but neither is 1 star.
the title does not lie.......2007-05-13
Michael Richard has indeed been able to share his great culinary joy in this beautiful book. It is a pleasure to read and to cook frim,,,lots of brilliant receipes for vegetarians.
Average customer rating:
- Great Book!!!
- The hows and whys on soups, salad and sandwiches
- Excellent base book
- Had to Have It
- Garde Manger
|
Garde Manger: The Art and Craft of the Cold Kitchen
The Culinary Institute of America
Manufacturer: John Wiley & Sons, Inc.
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
| Books
Professional
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
Quantity
| Professional Cooking
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Food Science
| Agricultural Sciences
| Science
| Subjects
| Books
General
| Food Sciences
| Agricultural Sciences
| Professional Science
| Professional & Technical
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Professional
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Science
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
The Professional Chef, 8th Edition
-
Baking and Pastry: Mastering the Art and Craft
-
Culinary Artistry
-
The Professional Chef's Knife Kit
-
Professional Baking, Trade Version (Professional Baking)
ASIN: 0471468495 |
Amazon.com
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.
Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.
Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi
Book Description
With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.
Customer Reviews:
Great Book!!!.......2007-10-08
Great book with great insights and recipes. Of course I had to buy it for school but still I enjoyed the book a lot!!!
The hows and whys on soups, salad and sandwiches.......2007-09-03
.
This is another great TEXT from the CIA. As with all good textbooks, the focus is on the how and why rather than on the what. The recipes are to illustrate lesson points rather than be the focus of the book.
If you want to improve you cold kitchen skills, buy this book.
Excellent base book.......2007-01-18
This publication provides a broad range of basic and advanced techniques for the cold kitchen. We used this book in the culinary arts program at the college I attend and I have made many of the recipe's successfully. I withheld one star because I found that universally the recipe's lack proper seasoning. It's a great book for anyone needing real working recipe's and techniques for salads, dressings, hors d hovres, canapes, taurine, sausage making, smoking, and other detail cold kitchen work.
Had to Have It.......2007-01-09
While I attended The Illinois Institute of Culinary Arts, this book was required for our Garde Manger class.
During the time I attended school, I was unable to purchase the book, and had to reserve it from my local library.
I was most delighted when I found it on Amazon.com, and I highly recommend it for schools, personal use etc.
The book was in excellent condition and arrived much faster than I had anticipated.
Sincerely,
Vatania
Garde Manger.......2007-01-06
I recently completed my 4th Quarter as a Culinary Student at the Art Institute. Using the book "Garde Manger, The Art and Craft of the Cold Kitchen" was great text used in our course of Garde Manger. The recipes easy to understand and the outcome of each dish had great results. This book is a great addition to my library as i will refer back to it frequently.
Book Description
As owner and proprietor of The Lady & Sons restaurant in Savannah, Paula Deen is one of the South’s most celebrated chefs. Now two of her cherished culinary classics–The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!–have been combined into one delicious volume, available in hardcover for the first time.
As a special treat,
Paula Deen’s Kitchen Classics includes candid photos from Paula’s recent wedding, as well as scrumptious new dishes from the reception, tasty creations that have never appeared in any of her other books.
Here are hundreds of mouthwatering, easy-to-follow recipes. For appetizers, soups, and salads, whip up some Georgia Spiced Pecans, Mini Onion Quiches, She Crab Soup, and Gingersnap Pear Salad. The delectable main courses will be the hit of any family supper, Sunday picnic, or dinner party. Who can resist Beaufort Shrimp Pie, The Lady’s Oven-Roasted Ribs, Ron’s Grilled Peanut Butter Ham, or Hot Savannah Chicken Salad Casserole?
Enhance any meal with heavenly side dishes like Crunchy New Potatoes, Collard Greens, and, of course, Fried Green Tomatoes. And what meal is complete without sinful desserts–from Mississippi Mud Cake and Cherry Cream Cheese Pie to Sliced Nut Cookies and Butterscotch Delight? Is your stomach growling yet?
Seasoned with Paula’s practical kitchen hints and her friendly, no-nonsense observations,
Paula Deen’s Kitchen Classics is the perfect gift for experienced cooks, budding chefs, and anyone who loves comfort food.
Customer Reviews:
Southern delights.......2007-09-20
Paula makes cooking easy and fun. Let's face it folks........this is NOT Cordon Bleu! The recipes are very good and makes use of plenty of 'helper' ingredients like canned cream style soups, cake mixes and self rising flour. Boy, does she ever use lots of butter!! It is a book I'll use often cuz it makes sense in our busy lives. The 'helper' ingredients were a surprise but so sensible. Plus, you get two of her books in one binding.
My wife loves it........2007-09-14
My wife is addicted to the Food Network, and her favorite hostess/chef is Paula Deen. I bought her this book for her birthday, and she proceeded to read it like a novel. She quickly picked out her favorite recipes and made a shopping list right away. She hasn't told me when I get a taste of the new recipes, but I can't wait.
Just wonderful with a stick of butter!.......2007-07-05
I started watching Paula Deen and like so many folks just thought she was wonderful. Her Food Network Chefography was great and showed she had an idea and a need and went for it. I purchased these book for my cooking challenged cousin as I had tried a couple of her recipies and they were fabulous, just no way of messing up. I just recently tried her Red Velvet cake for a cousin and he was thrilled. What really made me look at her books was a friend who baked Paula's sour cream pound cake with caramel topping, this was wonderful!!! As a cake baker, myself, I really don't eat a lot of cake but I'm always willing to have a slice especially if I didn't have to bake it, THIS CAKE WAS WONDERFUL! I had a couple of slices!!! I went to library and got all of her books that I could find and now I am going to buy a couple of them for myself! I unfortunately did not like the format for her friends cookbook and would rather just watch Paula's Party then read it but the recipies are still great. I hope you'll enjoy her TV shows and books too! and keep a stick of butter handy.
Paula is so entertaining...........2007-05-14
Along with those decadent recipies, Paula is so funny and entertaining. Recipies are easy to follow....tasty and an eye pleaser. Enjoy using the book on a regular basis....favorite recipie....Shrimp stuffed wrapped with bacon....Delicious!!!!
Great Book.......2007-05-13
Its a good Book but not what we thought it would be. But worth the money.
Book Description
A fusion of simplicity, healthy ingredients and just-right quantities, these delicious, exciting new recipes are designed for today's growing world of empty-nesters, couples without children and smaller households.
For millions of fast-paced, modern households, the old cookbook standard of "serves four" is increasingly outdated and a daily nuisance. With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.
But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.
More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less.
Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste. Full-color throughout.
Customer Reviews:
Delicious, easy, healthy.......2007-09-26
The book is large and sturdy and stands up well to typical kitchen abuse. It includes information on shopping healthily for two, as well as menu suggestions. Recipe chapters include: dinner salads, soups & stews, vegetarian mains, poultry, fish & seafood, meat, and accompaniments. In keeping with the healthy aim of the book, desserts are relegated to a several-page portion of the accompaniments chapter.
Small symbols mark particularly low-carb or high-fiber recipes. Each recipe estimates both "active minutes" spent preparing the dish as well as total minutes. There are make-ahead notes and detailed nutrition information. There's also a "nutrition bonus" note that points out any particular vitamin benefits found in that recipe. For example, the "Caesar Salad Three Ways" includes plenty of Selenium, Vitamin C, Vitamin A, and omega-3s (it also comes with a basic recipe as well as a shrimp and a chicken variation--hence "three ways"). Sometimes extra notes are included, for example, the Caesar Salad has a side note with instructions on making your own croutons. It also includes a delectable-looking photo; while photos aren't included with all of the recipes, there are certainly enough to make your mouth water!
I personally found not all of the flavors to my liking. Some were a bit bland, and some tried to make up for blandness in ways that just didn't appeal to my palate. A Lentil & Chicken Stew appealed to a friend of mine who particularly prefers bland food, but I just couldn't enjoy the lemon, dill, and chicken flavors together. On the other hand, she and I both loved the Creamy Artichoke & Spinach Soup, which takes a rather unusual approach to making a thick and creamy soup out of very healthy ingredients.
There's a really nice Grilled Peach Sundae recipe in the quick desserts section that we heartily enjoyed. While it's true that I found a few of their recipes to be not entirely memorable, on the whole they're quite good. The Eggplant-Cheddar Bake, for example, disappeared very quickly!
My only reservations with this book are definitely taste-dependent. If you don't enjoy the kind of semi-bland, lemony-chicken type of recipe that shows up in a lot of healthy eating cookbooks, then there will be some recipe sections in here that won't appeal to you. That said, there are plenty of people who will enjoy those recipes, and even the rest of us will find lots to work with in here!
Versatile and delicious as well as healthy and quick.......2007-08-04
EatingWell Magazine aims these healthy and varied recipes at the empty nester who doesn't want to spend a lot of time in the kitchen or end up with leftovers. Preparation time (active and total) and nutrition info accompany all recipes as well as make-ahead instructions where applicable.
However, convenience and diet aside - these are versatile and delicious recipes. There's a whole chapter on dinner salads - Cobb Salad, Southeast Asian Scallops and Greens, Sweet and Salty Beef Salad, Orzo Salad with Chickpeas and Artichoke Hearts. Every one I tried was a winner and all came in at under 30 minutes.
Other must-have-again dishes include Lemony Asparagus Pasta, Creamy Artichoke and Spinach Soup, Marmalade chicken, Shrimp and Shiitake Stir-fry, Grilled Steak with Beets and Radicchio.
A few I plan never to try, like Turkey Fingers with Maple-Mustard Sauce and Asian Salisbury Steaks, but these are outnumbered by intriguing dishes like Pork Tenderloin with Gingered Mango Sauce and Pomegranate Duck. The book ends with chapters for "Quick" sauces, sides and desserts as well as a vegetable shopping and cooking guide and notes on cooking techniques and special ingredients.
Highly recommended for anyone with a small household.
this is a fabulous cookbook!.......2007-07-23
I have dozens of cookbooks and it takes something special for me to keep one on my kitchen counter. This one certainly qualifies. I've tried several of the recipes and all were delicious and it is so nice not to have a ton of leftovers. I love that the nutritional information and suggested sides and included for each recipe.
What really makes this book a winner for me are the Notes. Every time I read an instruction or ingredient I'm not quite sure about, there is a Note exactly on point, anticipating my question. In addition, the tips regarding shopping in small quantities are very valuable.
If you're looking for a cookbook with delicious recipes and smaller quantities, don't pass this one up!
best cookbook ever for healthy living.......2007-06-27
We have used this cookbook about 4 times a week since we got it.
Perfect portion sizes for 2 and lots of tasty good for you ideas.
This is the best healthy cookbook you could get if single or a couple.
Just double up the amounts for a family if you have a couple kids.
Current Favorite Cookbook!!.......2007-06-26
I have been an Eating Well magazine subscriber for years, so I'm already a fan of their recipes. I find myself using this cookbook at least 4 or 5 times a week. The recipes are great tasting, easy to assemble, and often require even less time than the estimate given. The portion control of making just 2 servings is an excellent way to maintain recent weight loss for both my husband and myself. (No second helpings - but definitely enough to satisfy hunger!) I've also given the book as a wedding gift - it has beautiful illustrations as well as a wealth of shopping and ingredient tips. When healthy is this good and easy, why eat any other way?!
Amazon.com
"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.
Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.
If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler Ingle
Book Description
Dedicated viewers of Alton Brown's acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker.
Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. Alton Brown's Gear For Your Kitchen offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill-it doesn't get hot enough to properly sear.
In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear.
Alton Brown's Gear For Your Kitchen is essential for all of his fans-and anyone who wants a good guide to great kitchen gear.
Customer Reviews:
ALTON BROWN...GREAT AS USUAL.......2007-10-13
SUPER INFORMATIVE, PRACTICAL AND ENTERTAINING TO BOOT. WHEN IT COMES TO THE SCIENCE OF COOKING ALTON IS THE MAN! GO AHEAD, BUY IT. IT'S WORTH THE MONEY.
Yuppie opinions on kitchen gear found at the mall store.......2007-05-16
For the first couple of seasons, 2000-2002, I was a HUGE Alton Brown fan. Finally, here was a TV show cook that approached cooking with common sense, and who took the time to explain the science behind the art. Naturally, when his "Gear For Your Kitchen" book came out in 2003, I just had to have a copy right away. At first, I was entralled. But, that soon turned to disappointment as I read him recommend gadget after unnecessary gadget. When I shop for kitchen gear I ask myself a series of questions.
Is it multipurpose?
Is it inexpensive?
Is it durable?
Can it work without power or batteries?
Would grandma have used it intuitively?
Sadly, much of the gear AB recommends fail several of those simple ways of separating the necessary from the clutter.
I don't mean to make the book sound all bad. It's got some educational portions, such as the chapter on sharp things, which might serve to raise general awareness of what constitutes a good knife, or the section on the various qualities of different pot materials. But, all in all, this book leaves one with the impression that it takes mountains of gear to produce good food. It doesn't. Some of the best cooks I've known have had very sparsely appointed kitchens devoid of most of the products mentioned in this book for yuppies.
I just recently hauled this book out again to see if I needed to keep it on the shelf, and after perusing it again after several years, I've concluded that it's going to the 2nd hand store, along with several of the items that I bought as a result of reading this book the first time such as the electric kettle and electric griddle.
Everything I Wanted.......2007-01-23
It's not Consumer Reports, but I trust years of working in a kitchen over a non-profit outfit. Seriously helped narrow our needs from the wastes of time / space / money.
Alton Brown's Gear Book.......2007-01-18
I love this man. I like his style and I appreciate his knowledge. This book has provided excellent tips on kitchen items. I've used them to make purchases and to get rid of stuff from my kitchen. I'm going to try his other books on food; I hope there are good tips there as well!
Shogun Of The Kitchen, Thy Name Is Alton Brown!.......2007-01-17
Streamline your kitchen and simply your life! The inimitable Alton Brown, reigning Food Network uber-genius and coolest of the cool, pares an efficient kitchen down to the true essentials. Armed with his pragmatic nihilism and bolstered by his golden rule about multi-tasking---the only uni-tasking tool in the kitchen should be the fire extinguisher!--- Brown, or "AB" as we in the know call him (yes, I'm laughing at myself here!) goes through the whys and wherefores of kitchen utensils, cookware, tools, gadgets of every creed and size and shows us why we really don't need as much in our kitchens as we've been spoon-fed to believe we do. This book could save a new cook or someone trying to stock a kitchen a lot of money, and can be a great way for the rest of us to free up serious space in our cabinets, shelves and cooktops. It's also a snidely funny book that's a delight to read, dead-on accurate, and trustworthy to the faintest detail. Every household with a serious cook in it should own this book!
Books:
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
Books Index
Books Home
Recommended Books
- The Gregg Reference Manual
- Include Me Out: My Life from Goldwyn to Broadway
- Business Intelligence Techniques: A Perspective from Accounting and Finance
- Cyber Rules: What You Really Need to Know About the Internet
- Fraud Examination, Revised
- Lost Girls
- Impossible Subjects: Illegal Aliens and the Making of Modern America
- Army acquisition more testing needed to solve Heavy Equipment Transporter System problems : report t
- Economics as an Evolutionary Science: From Utility to Fitness
- Stress Physiology in Animals Vol. 2: Sheffield Biological Sciences
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
My Life in France
Suite Francaise
The Reach of a Chef: Beyond the Kitchen
