I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
Average Customer Review:
Hardcover (01 May, 2002)
list price: $32.50 -- our price: $20.47
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Editorial Review

Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz ... Read more

Reviews (130)

Alton Brown + Cook Book = Great Reading
I picked this book up because I love watch Alton Brown's TV show Good Eats.His quirky way of explaining things is unparalleled and helps you to not only be interested in what he is saying but also remember it.

Reading this book is exactly like watching the TV show but now you have some recipes right there in front of you while you're in the kitchen.He has what seems like hundreds of diagrams about the science behind cooking and the theory of why he believes what he is telling you is the best way to do it.

The great thing about the book is that it shows you one way to cook a recipe but encourages you to come up with different and better ways.Instead of making you feel guilty for not conforming, this book helps you feel good about doing it.

This is a definite must read for anyone who wants to have fun cooking and wants to know the reasons behind why recipes are the way they are.

A Primer on Cooking
This is not a cookbook in the traditional sense.If you want a cookbook that regurgitates the recipes you see on the show -- well, you're not going to get it from Alton Brown.In this book, he teaches about the methods of cooking, and then give some recipes that support the techniques described.

The bottom line is, if you want to learn about cooking, buy this book and read it, cover to cover.If you want some recipes you saw on Good Eats, go to foodnetwork.com and get them for free.In the end, buying the book will make you a much wiser person.

If you are tired of flopped recipes
Let's face it, even if you don't enjoy cooking as a hobby, you have to learn to cook.You can't eat out every single meal and you can't live on frozen entrees.I was sick and tired of lousy results from my best attempts at following standard recipes.Alton Brown came to my rescue. If I am going to cook, I want good results, predictable results, reliable results, something people really want to eat.AB shows you how.I don't know how anyone can get by in the kitchen without knowing what is going on with the food as it being transformed by the cooking process.You don't need a Ph.D. in chemistry you just need to let AB teach you in his entertaining way. ... Read more

Isbn: 1584790830
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. History    5. Reference    6. Regional & Ethnic - General    7. Cooking / American / General   

Food: A Culinary History from Antiquity to the Present (European Perspectives)
by Jean Louis Flandrin Massimo Montanari Albert Sonnenfeld
Average Customer Review:
Paperback (31 October, 2000)
list price: $25.00 -- our price: $15.75
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Reviews (23)

Disappointing
I tend to really enjoy books on culinary history; unfortunately this one left me wanting more.The chapters are disjointed, with no true unifying theme.The prose is stilted, though I suspect alot of this is due to poor translation.The information itself is good, but badly presented; overall a boring mess of a book.Pick up Tannahill's "Food in History" instead.

An Intellectual Endeavor
This is an academic study filled with essays by forty contributing authors. "FOOD: A culinary History" has been compiled by two of Europe's great food historians. This is more of a textbook than a book you can simply enjoy reading one afternoon on the couch. It is a hefty 553 pages plus Index. This is for the serious student or overly ambitious cook. I read it because I'm darn curious.

This book took me about a week to read. It is extremely well written and yet somewhat dry in places with the occasional oasis. You cannot skim over the pages, you have to analyze the sentences at times and then look up a few words here and there. I also thought the organization of the essays could have been greatly improved to provide more interesting reading. I wanted maps, timelines and perhaps more pictures of actual food from the time periods. There are a few pictures of famous art displaying food.

While reading, you will soon realize how fortunate we are to live in America in the present day. In general, the world has not eaten very well according to the descriptions in this book.

Some comments on the essays:

Some of the authors neglect to take religious beliefs into consideration when they discusses why man became an omnivore although he does touch on some facts about the Ancient Hebrews.

Evolution is presented as a "fact," while creation is presented as a "myth." I feel we have more evidence that points towards a creator and evolution seems somewhat illogical to me at least. Cooked meat is a natural byproduct of forest fires? Oh, I had a good laugh over that one. Sure, it could have happened, but what about considering what we do know about the past.

What about cooked meat being a natural result of sacrifices to the creator or even a goddess? I guess it is just a different way of looking at the past. I'd say you should take the first few chapters with a grain of "Fleur de Sel/French Sea Salt."

Francis Joannes writes a wonderful essay on "The Social Function of Banquets in the Earliest Civilizations" and mentions the epic of Gilgamesh and explains some details about a marriage in Assyria.

Jean Soler writes a fascinating chapter on "Biblical Reasons: The Dietary Rules of the Ancient Hebrews." I had never understood the concept of "culinary incest" which completely awakened my curiosity and Jean Soler provided well-thought out explanations as to why prescribed rituals had to be observed. I didn't realize that many cultures in history actually only consumed meat after ritual sacrifice. The taking of an animal's life takes on an entirely new meaning after reading this chapter. There are reasons why humans did not originally eat meat and they are very complex and have to do with a Creator having the power over life and death. In a way, humans were given the right to take away life in certain instances.

I enjoyed reading Chapter 18 which deals with "Mediterranean Jewish Diet and Traditions in the Middle Ages." Here you can learn the basics of Rosh Hashanah, Yom Kippur, Sukkoth, Purim and Passover.

If you are especially interested in Medieval Life, then you will love this book for the content on Medieval Cooking. It really is extensive.

Things you might learn from this book:
That the sycamore tree has fruit. Who knew.
How beer played a role in the invention of yeast breads
That the Etruscans had cheese graters
What "Dionysiac possession" means.
How we have the luxury of avoiding wheat while the Romans embraced it
as a buffer against famine.
That ale was used in pagan rituals since wine was sacred to Christianity.
That the cultivation of oats and other wild grasses began in Medieval times.
The reasons why peasants boiled meat and the nobles preferred roasting methods.
How the Arabs contributed to Medieval European culture.
Why Byzantine cuisine was mostly found in taverns.
Insight into why Muslims don't consume alcoholic beverages.
How Persia's culinary traditions influenced Arab cuisine.
How the European conquest of the Seven Seas influenced cooking.
How the tomato, potatoes and corn transformed European cooking.
Lists of Table Manners from the past.
That chestnuts are ground into flour and can be used to make polenta.
That the bread in Europe contained "peas."
Why people needed a kneading trough.

It does seem that in the past, many ate to live while today we have the luxury of living to eat. The way we cook does seem to be a result of lifestyle choices. If you like to study and read, you will more than likely spend less time cooking and have simple methods of combining foods without recipes. If you want to spend time reading this book, may I suggest Lean Cuisine? I did not have as much time to cook while trying to read this book.

However, you have to have a good laugh at all the "forbidden" foods and drink. Even today, this trend continues. One day we are told not to eat fat, the next not to eat as many carbohydrates. I'll say eating more protein and less carbohydrates does seem to have some charm and I'm seeing results. Bread = Bad in my present world of weight loss. At least, with certain diets, you are not supposed to eat bread or highly processed grains. They are also doing studies that point towards skin conditions caused by the way in which we process wheat. Time will tell. In the past, humans relied on bread in a big way. Today we have the luxury of saying no and reaching for a soy protein shake.

If I learned anything from this book it is that most of us have slowly freed ourselves from "culinary" tradition and regulation. While still clinging to some semblance of food preparation, we are advancing into a world where food preparation seems less important than getting a meal on the table fast. We freely make use of canned foods and boxed mixes. I think the new term is "Semi-Homemade."

Recommended for Serious Food Writers and Serious Students of Culinary History.

good
The book has good content and great detil. It is a must read

for any person that want to learn where the food came from and

how it got there. The only bad thing, is the book was kind of

hard to understand at some part. Overall is a greatbook. ... Read more

Isbn: 0140296581
Sales Rank: 331690
Subjects:  1. Cooking    2. Cooking / Wine    3. Food    4. Food Science    5. Food habits    6. General    7. History   

Cookwise: The Hows and Whys of Successful Cooking
by Shirley O. Corriher
Average Customer Review:
Hardcover (01 September, 1997)
list price: $30.00 -- our price: $18.90
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Editorial Review

Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five. ... Read more

Reviews (81)

excellent book
great book for beginners and advanced cooks. helps you to think for yourself to create recipes tailored to your needs and taste. don't count on a lot of pictures though.

Awesome-For Serious Students of Cooking
Unfortunately the term "awesome" is overused but here is it appropriate.The book is worth its weight in gold, a treasure trove of critically important cooking information.Read this and you will really know what is going on and why.Some reviewers have complained about the organization, I can't understand why, the book is perfectly well organized, indexed and cross-referenced.Note, this book was written for people who really want to understand why certain recipes produce certain results, it is deeper than the average cookbook, therein lies its virtue.In cooking as in life, knowledge is power.

Great Cake ever best
This book can't be beat! If you're wondering why your cake is lopsided, you're cookies are too crumbly, or you just don't know what to do with chocolate, this is the book for you! Easy to understand, includes recipies to show you how the ingredients effect each other, and trouble shoots recipies you've found and my want to try. I feel like a better, more prepared, cook now that I've gone through this book. I can guestimate how a recipie will turn out before I even start, and I know what's going on during the preparation and cooking time. I recomend this to anyone who feels cooking is a hobby for them!

Even though I have baked hundreds of cakes, I made a loaf of rye bread that was light and delicious, and pie crust that was very tender, even after freezing and thawing. Understanding the role of ingredients and necessity of cooking techniques changes how you cook, and the improvement is instantaneous and gratifying. I highly recommend this book and I never knew why I had to cream the butter and sugar before I added the eggs and why it is important to add the dry ingredients after the wet ones are combined,This book is truly a gift to share with others. [...] ... Read more

Isbn: 0688102298
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Baking    5. Methods - General    6. Reference   

The Wine Lover's Companion
by Ron Herbst and Sharon Tyler Herbst
Average Customer Review:
Paperback (01 March, 1995)
list price: $13.95 -- our price: $13.95
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Reviews (5)

Great for Non-French beginners
What really drew me to this book was the phoenetic entries for all those hard-to-say words.I myself enjoy wine immensely, however I was always a little embaressed asking for some things in resaraunts because gross mispronunciation can make one sound ignorant.The size of the book allows easy strorage in the pocket for those quick references while at the wine store or a fine dining restaraunt.

Comprehensive yet compact. Great wine resource for the $
I work part-time in the wine industry and found this book to be a wonderfully comprehensive, concise resource on wine growing, making and drinking. (There's a great companion book by the same authors on food.)

The sample pages show the depth of the definitions. The book is not nearly as detailed as Jancis Robinson's The Oxford Companion to Wine--which all serious wine industry people should have in their library. But neither is it as expensive nor as cumbersome. You can actually take this book to a wine tasting or have it beside you at a wine event or in a tasting room.

This is not simply for wine "drinkers" --comparing varietals, regions and/or vintages. It does give generic information to the wine drinker: types of wine and grapes, taste (earthy, fruity), typical cellaring time, what makes a good representation of that wine. But it doesn't give information on a specific bottle of wine. That's more appropriate in a time sensitive format.

But this book does cover the whole spectrum of winegrowing to wine drinking. It's a good resource for:
·An introductory winegrowing (viticulture) class since it explains the various bacteria, mildew, grape components, etc.
·An introductory winemaking (enology) class since it explains fermentation (primary, stuck and malolactic), brettanomyces, chaptalization, etc.
·Wine drinkers who have an occasional question about a grape varietal, a wine region or a wine term.

It is not the MOST comprehensive resource. That would be the Oxford Companion. But the only person who has found it lacking has been a friend who is studying for the Masters of Wine designation. That's a process that requires you to know all the wines in every country.

The only change I'd suggest would be to drop the names of the US wineries except for the truly historic ones like Gallo and Mondavi--and those that pioneered winemaking in the US. We now have over 800 wineries in California and more are being added yearly. A book like this can't keep up. And shouldn't try. It's enough to include AVA's--several new ones were added last year. To list a sample of current wineries gives a "hit-or-miss" feeling to this book. And it's clearly well organized and researched.

I bought four of these books last year (along with the Food Lover's Companion) to use as gifts--including one set to a winemaker. This year I used the Wine Lover's Companion as a speaker gift in a community college Wine Marketing class. Even speakers who ALREADY HAD the book appreciated it!A restauranteer said his copy was always upstairs when someone downstairs needed it, etc.A wine retailer said one of the nice things about it was that it included pronounciations....can we say Mourvedre?sure we can..at least with this book.. : )

Great for both novices and experts!
I got this book because the owner of a wine store I buy from said it was the best, all-around reference he'd ever seen."I always find what I'm looking for," he said.This guy's an expert so that was good enough for me.And he was right.This book is packed full of an incredible amount of useful wine information.I particularly like the phonetic pronunciations, which make me sound like I know what I'm talking about. Thanks to this book, I'm no longer intimidated when I'm talking about, ordering, buying or simply enjoying good wine.It's great for everyone from beginners to experts! ... Read more

Isbn: 0812014790
Sales Rank: 223261
Subjects:  1. Beverages - Wine & Spirits    2. Cooking / Wine    3. Dictionaries    4. Reference    5. Wine And Wine-Making    6. Wine and wine making   

Le Cordon Bleu's Complete Cooking Techniques : the indispensable reference demonstates over 700 illustrated techniques with 2,000 photos and 200 recipes
by Le Cordon Bleu
Average Customer Review:
Hardcover (05 November, 1997)
list price: $45.00 -- our price: $28.35
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Reviews (14)

Can't recommend enough
I would pair this with the outstanding Le Cordon Bleu at Home cookbook, which has 90 recipes from the school's curriculum. As for a cookbook, if you added "The Way to Cook" by Julia Child to the trio, you'd have a wealth of excellent instruction and recipes.

There aren't enough books on techniques for cooking. There's the hefty Culinary Institute of America book on techniues, but that's really too involved (not to mention too heavy!) for most home cooks.

great concept, easy explanations
I had one book of recipes of cordon bleu at home. The recipes are good, but what I loved from it was the techniques section.

This book is a techniques book which go farther in preparations for any kind of food... Must have if you are a low-medium level home cook who likes cooking but has not receive lessons on how professionaly chop an onion, etc. You will get plenty of pages on basic techniques no one had talked to you about!

Like everything in life, if you master the basic fundamentals you will be good in something. Surprisingly, there are not many booksthat are deep dealing with the basics of things. This is one of rare exceptions who contains enough knowledge to talk a wise lot on the important things.

A must have for the gourmet home chef
This book is NOT about following someone else's recipes, it is about explaining culinary knowledge and techniques which provide the foundation required to excel in the gourmet kitchen.Well-layed out format and photos eliminate the intimidation factor. ... Read more

Isbn: 0688152066
Sales Rank: 72935
Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. French Cookery    5. Methods - Professional    6. Reference    7. Regional & Ethnic - French    8. Cooking / Culinary Arts & Techniques   

Prescription for Nutritional Healing : Third Edition (Prescription for Nutritional Healing, 3rd ed)
by Phyllis Balch James Balch
Average Customer Review:
Paperback (19 October, 2000)
list price: $23.95 -- our price: $16.29
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Editorial Review

Prescription for Nutritional Healing by nutritionist Phyllis A. Balch and James F. Balch, M.D., has long been considered one of the most trusted, comprehensive sources on the mind-boggling array of vitamins, minerals, herbs, and other dietary supplements now available. Working from the premise that a good diet promotes good health, this third edition of PNH still starts with the basics: consume fresh produce, grains, and lean meats; avoid foods that are processed or high in saturated fat; cook using glass, stainless steel, or iron--never aluminum; and drink filtered water. The authors also stand by their claim that the government-prescribed recommended daily allowances are ridiculously low, and that the book's optimal daily intake for nutrients should be followed instead.

So what's new in the third edition? Along with now-accepted remedies, like zinc and echinacea for the common cold, the Balches also explore many of the newer supplements to hit the market: SAMe (recommended for depression and joint pain), phosphatidyl serine (mental acuity), red yeast rice (cholesterol), and 5-HTP (weight loss, insomnia, depression). You'll also find an expanded chapter on alternative therapies that encompasses Ayurvedic and traditional Chinese medicine, along with a hefty section on pain control that offers a grab bag of options such as acupuncture, biofeedback, guided imagery, chiropractic care, and massage.

Still, the bulk of the book remains the more than 250 health conditions--from everyday problems such as insect bites and bad breath to serious diseases including bulimia, cancer, and AIDS--and the nutritional protocols the Balches recommend for treatment. Since any number of supplements can be taken for the same condition, the Balches make sifting through the glut of information a little easier by separating their nutrient recommendations into four categories: essential, very important, important, and helpful. And they take a lot of the guesswork out of buying supplements by listing the brands they know and trust. Once again, the authors have squeezed in an impressive amount of information, including valuable sidebars on topics such as the dangers of aspartame; how to choose a calcium supplement; common heart problems and procedures; cancer risk factors, diagnosis, and treatments; and sports nutrition. This is not relaxing reading, but it's enormously useful. While the material can be dense, the authors still manage to present it in a straightforward manner that's understandable even for readers without a medical degree. --Norine Dworkin ... Read more

Reviews (118)

...but do the supplement brands recommended pay the authors?
My only qualm about this well-organized book is that the authors do not seem to state anywhere that they ARE NOT PAID ANYTHING AND DO NOT RECEIVE ANY SUBSTANTIAL GIFTS from the supplement companies recommended in the book.At least I couldn't find any such statement.If they are not paid or gifted by the supplement companies the book recommends, that fact should be explicitly stated in the introduction, so readers can be assured there is no conflict of interest involved in the recommendations the authors make.

Can't do without this
This is a book that helps me everytime I go to a health store. I need to get in touch with the author of this book and deliver a couple of gifts. The writer(s) deserve a few more degree's for this masterful work.

Sincerely,
Author. "Knowledge For Tomorrow"..Quinton D. Crawford

First book I go to.
When I have no information on a certain ailment, then this book is the first place I go to. You can tell that if you ever saw my copy-it looks pretty worn.
This book was written by a husband-and-wife team of health care professionals, and it is an encyclopedic reference that provides natural healing programs for more than 250 ailments and disorders. An excellent reference book with detailed information about vitamins, minerals, amino acids, herbs, and other supplements.

I found this to be an excellent book, and a great book to send you in other directions for a good understanding of certain ailments.
... Read more

Isbn: 1583330771
Subjects:  1. Diet / Health / Fitness    2. Diet therapy    3. Healing    4. Health & Fitness    5. Health/Fitness    6. Herbs    7. Holism    8. Nutrition    9. Popular works    10. Vitamin therapy    11. Fitness & diet    12. Health & Fitness / General    13. Popular medicine   

The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
by Sharon Tyler Herbst
Average Customer Review:
Paperback (01 March, 2001)
list price: $16.95 -- our price: $11.53
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Reviews (45)

Do you cook?You need this book.
"My mom told me that Confectioner's sugar is Powdered Sugar." my girlfriend says.
"No it's not -- it's just really small sugar." I reply.
"Time to check the book." We echo, almost in unison.

She's right.And this wasn't the first time we've answered questions, settled arguments, and gained knowledge from this book.I originally purchased it because it was a required book for culinary school.It's utterly indispensible if you want to know what ingredient are, and its holes are few and far between.

Is it really necessary to review this book?
Suffice to say that it has everything you could ever want regarding food items - measurements, weights, french terms, japanese terms, how to determine the temperature of the grill, sizes, servings, where what cut of meat comes from, and on and on and on Herbst kept on.It never stops.Easy to read, well-written - there is a reason this is simply the best "handy" food encyclopedia out there.

Now, for the reason why this review is helpful.Most people keep it in the kitchen, where they use it only when they cook, and let's face it, most of us don't have time to cook all the time.That is why I keep (and have kept for some time) this handy guide right next to the crapper - I sit down, do my do-do, and peruse.And that, ladies and gentlemen, is why I know more useless food terms than anybody I know.

A great gift for your favorite foodie.

Terrific Culinary Term Reference for All Levels of Cook.
The "Food Lover's Companion" is a chunky dictionary-style reference of nearly 6,000 food, drink, and culinary terms for the beginning cook to the gourmet chef. Author Sharon Tyler Herbsthas added terms, updated most listings, and expanded the book's excellent Appendix for the 3rd edition. Pronunciation guides are provided for most terms. A mind-boggling array of culinary nouns, proper nouns, verbs and the occasional adjective are defined. As an example, on one page in the "B" section you will find definitions for: Boursin, bovolo, boxty, boysenberry, braciola, Braeburn apple, brains, braise, bramble, and bran. Terms are listed alphabetically, but it helps to read "How to Use This Book" in the first pages of the book for specific information on how terms are organized and cross-referenced. The "Food Lover's Companion" isn't entirely comprehensive; there are a couple of ethnic food terms that I couldn't find, and I don't agree with every definition. But this is the closest to being a comprehensive culinary reference as I have seen.

Although 687 pages of "Food Lover's Companion" are dedicated to defining culinary terms, the Appendix includes many useful charts and definitions, which some cooks will find just as valuable. Some of the Appendix's helpful features are: Ingredient Equivalentsthat give comparable amounts for different forms of nearly 200 foods, 37 Ingredient Substitutions, a Pan Substitution Chart that gives volumes for various sizes of pan so that you may find a suitable alternative, high altitude adjustments, oven temperature equivalents for Fahrenheit, celsius, British gas mark, and French gas settings, Smoke Points of Popular Oils, Fatty Acid Profiles of Popular Oils, approximate metric equivalents, metric conversion formulas, definitions of food label terms, a Pasta Glossary that describes 94 different pasta shapes, British and American differences in cooking terms, a list of consumer product information sources for various foods, seasoning suggestions, and an Additive Directory that explains the purpose of various chemical additives.

The "Food Lover's Companion" is a terrific reference for every level of cook. That obscure ingredient in your new Thai recipe and the incomprehensible term in your mother's WWII-era cookbook are both probably in here. It's interesting just to browse, too. The book has a slick paper cover that can be wiped off, but might have been better laminated. If you're wondering what distinguishes the "Food Lover's Companion" from Sharon Tyler Herbst's "Food Lover's Tiptionary", this book defines far more terms than the "Tiptionary", but does not include extensive preparation advice, cooking lessons, or recipes. For example, the "A" section of the "Food Lover's Companion" defines over 200 terms in dictionary style. The "A" section of the "Tiptionary", provides detailed purchasing, storing, cooking, general info, and recipes for 15 culinary topics. ... Read more

Isbn: 0764112589
Sales Rank: 3796
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Dictionaries    5. Food    6. Reference   

Joy of Cooking Comb-Bound Edition, The : Revised and Expanded
by Irma S. Rombauer Marion Rombauer Becker
Average Customer Review:
Plastic Comb (01 November, 1997)
list price: $16.95 -- our price: $16.95
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Editorial Review

Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. ... Read more

Reviews (99)

fundamental
If I could have only one cookbook, this would it. I use it for everything from traditional fare such as devilled eggs or chocolate chip cookies, to more complicated recipes such as fancy desserts and entres. Everything in the book is presented in a clear, straightforward manner. Everything I've made from the book has turned out well, including several foods that I'd never made before. It's all here: trussing a turkey, how long to bake a chicken based on its weight, how to make a lattice-top crust on a pie, how to whip egg whites, how to make cake icing from scratch... you name it. Maybe the most amazing thing about THE JOY OF COOKING is that it manages to be inviting and unintimidating while at the same time being nearly encyclopedic in its scope.

Cookingbefore "cholesterol-consciousness"
After 2 decades of travel and little home cooking, I retrieved on-line the '53 Joy, and to be sure I never wind up "joyless" again, I've scanned all my favorites into my laptop!

My roommate had the '75, but 2 favorite recipes--for easy pie crust using oil, and for Speculatius (Dutch, please, not Danish cookies) had been changed.I prefer the old...

The '53 pie crust used 1/2 C oil, not 2/3 as in '75; 1/4 C milk, not 3 T, and 1 1/2 tsp salt, not 1 1/4.It rolls out well and if done quickly can be flaky.The changes in '75 didn't work for me--too gooey.

Speculatius--I first had them homemade in Amsterdam, and yes, they can be found in Denmark--imported from Holland.So, I hope some editor will correct the nationality to Dutch.

'75 omits 2 tsp. sour cream, baking soda, the option of 1/16 tsp. cardamom and 1/2 C nuts.It also bakes the cookies at 350 for 10 min. instead of '53's 375 for 12 min. I found the '75 version a big disappointment.

The '53 edition is a testament to a nation that had been released from WW II rationing.It captures a way of life--desserts, sauces, etc. The on-line bookseller I got mine from called it the "genuine pre-heart attack" edition.Yes, this is cooking without concern for cholesterol if you're up for it.

Well worth the investment.I paid $6 plus postage; someone else related paying $43 plus postage--and thought it was worth it!

A Family Heirloom
I stole my mother's early 60's edition (or was it 50's?) and then bought a newer copy for my son.He has requested that he gets mine when I pass on.I have dragged this book around for over twenty years and several states. It is a great reference tool - substitutions, freezing veggies from the garden, cuts of meat, ect.

My two favorite recipes: egg nog and pancakes. ... Read more

Isbn: 0452279232
Subjects:  1. American cooking    2. Cookery    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Methods - General    7. Regional & Ethnic - American - General    8. Cooking / General   

The Professional Chef, Seventh Edition
by Culinary Institute of America
Average Customer Review:
Hardcover (05 September, 2001)
list price: $70.00 -- our price: $44.10
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Editorial Review

Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen.

With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking alongside you. Organized from the simplest techniques and most basic information to the more complicated, you can use this book as a reference guide, a resource for increasing your confidence in the kitchen, or as a recipe-filled cookbook. The seventh edition has been completely reworked to include more-contemporary techniques alongside classic, more-sophisticated recipes, and there's greater emphasis on food safety, nutrition, and technology in the kitchen. --Leora Y. Bloom ... Read more

Reviews (50)

Makes a great Paperweight
As a new culinary arts student, I first opened my book with great anticipation... I soon discovered I was greatly mistaken. The history in this textbook is often lacking or completely inaccurate, and the recipies that I have tried have never worked. Our entire class is considering switching to a new textbook next quarter. I would advise anyone who is considering buying this book to do the same.

Wonderful resource
I'm not a professional cook nor am I planning on becoming one. But this is the first book I bought to help with my self-study in cooking, and I wasn't anything near disappointed in my choice.

Rather than alot of cooking texts which assume you have a basic background in cooking, Professional Chef takes you step by step, lesson by lesson to show you what you need to know. Starting out with an introduction to being a professional chef, they move on to food handling and safety, tools, knives, terms, ect.

Even for a homemaker like me who just wants to learn how to be a better cook, this text is indispensible. Don't be scared by the price for Professional Chef pays for itself many times over.

Improvements already!
I've been cooking since I was about 12, and in all the time since then I've basically been doing the exact same thing. Chop this, bake that. I hadn't really improved my cooking skills or learned anything new in years. I wanted to challenge myself. So I did a little research and decided to buy this book.

I've had it for a little less than two weeks now, and I am still amazed at the sheer depth of information in it. Not only are the recipes delicious, but the step-by-step instructions make even the most difficult concept easy to follow along.

Last night I made medaglione di bue alla pizzaioli with sauted potatoes for my entire extended family and chocolate XS cake after. Without a doubt the most complex meal I've ever made, and thanks to the crystal-clear instructions it all came out perfectly.

It should be said that most of the recipes take a lot of time and energy to make. If you include the time to make the sauce, it's rare to find a recipe that will take less than a few hours. But if you take a few hours over the weekend and make a couple good stocks and broths they'll last quite some time.

Already I've learned a lot, and am now much more aware of the balance between art and science that cooking really is. With every page I read and every recipe I try I improve my skills. This book is exactly what I wanted. Not just another cookbook, this spends as much time on technique as it does listing recipes.

This book is way more than you need if you're just looking for a cookbook, and will do nothing for you if you're not willing to spend hours preparing a single meal. But if you've got the patience to dedicate to the art that is gourmet food, then this is probably the most rewarding book you could ever hope for. ... Read more

Isbn: 0471382574
Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Quantity    4. Quantity cookery    5. Quantity cooking    6. Reference    7. Cooking / Professional    8. General cookery    9. Hotel & catering trades   

Larousse Gastronomique
by Prosper Montagne Larousse Gastronomique
Average Customer Review:
Hardcover (02 October, 2001)
list price: $85.00 -- our price: $53.55
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Reviews (22)

Considerably shallower than the 1969 original translation :(
I just bought the 1969 first edition for $45 at a used shop.I hadn't noticed that the modern version reviewed here was actually on remainder for 5 bucks less -- the cashier pointed this out to me, and I went back to compare.There was a note in the old edition saying "This (better) ed OP".I trust my local bookshop, so I put them side by side, and was shocked to find that a *large* number of recipes have been excised from the original edition.In some cases it's merely the omission of a few variations under a heading [see "achar" -- from 3 recipes to 1 in the new], but in many cases it's a wholesale excision [see "ketchup" -- no recipe in current version AFAICT].

I believe very much in cookbooks that do one thing and do it right -- ethnic cookbooks dedicated solely to their particular cuisines.A grand unified cookbook is a noble undertaking, but in this edition it appears that depth has been sacrificed to include a broader range of items in less-than-ideal detail.

I have been saddened in recent years to see the great cookbooks watered down or losing focus -- the new Joy of Cooking feels much the same to me when compared to my mother's version.

Bottom line:Larousse had a great vision -- an encyclopaedia of *French* Cuisine.The addition of other cuisines by the editors should not have been undertaken without the same attention to detail.The end result is still a massive and relevant book, but lacks the focus and truly stunning depth of the original.

If they decide to compile a 10,000-page multivolume compendium, then we'll be talking.Until then, I'm sticking with the older editions.

no food lover should be without it!
Trust the French to write a boatanchor of a book all about food. Larousse Gastronomique is an incredible collection of information about all things edible. Its great fun to read with color pictures of many things and it is a vast storehouse of food related facts and recipes.If you want a huge collection of Recipes, this is not your book.Get Joy of Cooking.

I would give it more stars if I could
This book is an absolute "must" for anyone who is interested in culinary arts, food and wine related topics.

I love cooking and have an extensive collection of cookery books, but this is a reference book "par excellence" and is fascinating.I read a little at a time and allow time for each subject to sink in and often have to cross reference.I still have many topics to go, it will probably take me all year to complete this book.

Often I have used this book as a dictionary to find out about a type of food and it has been the topic of many a conversation with friends.

This book is not a recipe book nor for the faint hearted and a sound knowledge of the French language is a definate advantage since so many culinary terms are in French and not translated (and often not even translatable), this book assumes that you already have the basic cullinary language before you start.

This is not a book that I would take a chance on buying as a gift for anyone unless they had specified an interest.

A wonderful book! ... Read more

Isbn: 0609609718
Sales Rank: 5784
Subjects:  1. Cookery    2. Cookery, French    3. Cooking    4. Cooking / Wine    5. Encyclopedias    6. Food    7. Methods - Professional    8. Reference    9. Cooking / General   

Cook's Illustrated
Average Customer Review:
Magazine
list price: $35.70 -- our price: $26.95
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Reviews (46)

A great magazine even for the culinarily-challenged
"Cook's Illustrated" serves as a mentor to me and others who refused to learn the art and science of cookery in the kitchens of their loved ones.I did take a home economics class in high school, but my main memory of it is my teacher's repeated iteration of "Oh mercy, Elaine.Mercy."It took a long diet of college jello and Spanish Rice, and then a marriage in which neither of us fathomed the mysteries of the kitchen to get me interested in the art of cooking for myself and others.

Most of the other magazines in the culinary market don't seem to cater to the cooking-challenged.For instance, the seemingly simple instruction "beat enough sugar into the meringue to stiffen it" caused me to set the oven on fire.I added cups and cups of sugar to my three egg whites and the darn meringue finally got grainy, which I figured was the equivalent of 'stiff.'Not so.Once enough heat was applied, the meringue flooded over the sides of the pie plate and set the oven ablaze.It was not easy explaining my culinary mishap to a sceptical fireman.

My inadvertent attempt at incendiarism wouldn't have happened if I had been following a recipe in "Cook's Illustrated."Here the recipes are lovingly detailed, and there diagrams on 'simple' techniques such as How to Slice an Onion.Most of you probably learned about such matters at your mother's knee, but I was more interested in Astronomy than Onions back in the good old days when someone cooked for me.As a consequence, I've been slicing onions incorrectly until the December 2004 "Cook's Illustrated" hit the newstand.

The contributors to this magazine test their recipes multiple times, varying the ingredients, using different cooking utensils, until they get what they consider to be the perfect outcome.For instance, in the article on "Balsamic Braised Chicken," John Olson writes:"At that point, I stopped my tests with the high-end vinegar.Simmering such a vinegar might well be considered high crime in Italy.All the time and effort expended to create its subtle flavor balance would be wasted, as boiling destroys it. (This is not a problem with the cheap stuff.)"

"Cook's Illustrated" recipes are adventures into a mysterious art, as well as producers of wonderful dishes.The editors don't accept advertisements, so you can trust their ingredient and product recommendations.If you are a fan of the show, "America's Test Kitchen" on public television, then you'll definitely love the magazine that details this program's favorite recipes.Also check out their website at cooksillustrated.com for eleven years worth of recipes.

The Best Cooking Magazine out there
Some people don't care why the food came out great or why it came out horrible.I do, and that's why I love this magazine.I enjoy reading what the author/cook went through to arrive at the printed recipe. I also enjoy the colorful covers and the back page with beautiful drawings of a "topic" food, such as a variety of tomotoes, hams, etc.Great magazine.However, I'm not crazy about their website.

Great down-home cooking mag
Any magazine that doesn't except advertisements seems to be a step ahead of those that do. This is the case for Cooks Illustrated. Some of the recipes this family loves are: Best Beef Chili, Ground Beef Tacos, Glazed Carrots (although I prefer the recipe in the Northern Exposure cookbook), Maple-Glazed Pork Roast, and many of the pastas. The drawbacks I've found for this magazine are that sometimes the spices are a bit powerful. This is usually true for the chicken sauces. They have one in which they recommend 40 garlic cloves to be cooked with the chicken breasts. This is just too many cloves and leaves one feeling like they just bit into a head of garlic. I suppose that being these people work in a test kitchen all day it takes a lot of spice to activate their taste buds. Being one has to alter some of the ingredients for any recipe this is not a huge burden, it just takes awhile to get used to. I also don't like the fact that they always use no-boil noodles for their lasagna. I hate these noodles. They never turn out as good as boil noodles and it only takes 10 minutes to boil them. When you're taking two hours out of your day to make Lasagna Bolognese an extra 10 minutes for good noodles shouldn't be too much extra work. I've also found that the baking recipes aren't the greatest. I've tried the chocolate chip cookies and they are too thick. My three year old didn't even like them. The New York cheesecake was ok, but that's it...just ok. However, aside from these minor quibbles a lot of the recipes are fantastic for making dinner. It's one of the few mags where you can grab a recipe out of it and know it's going to be edible... and possibly exceptionally good. The quick tips section is also a joy to read. I also enjoy their equipment reviews (although The Cooks Catalogue is a must have for this). They used to have cookbook reviews where they tested recipes in different cookbooks and printed the results. They seem to have withdrawn this section, which is too bad because I really enjoyed it. It gave one an idea of what cookbooks to stay away from and which ones were really good. I especially liked how they would mention if it was for an average cook or an advanced cook based on whether or not the cook listed exact recipes or just gave a general idea of what to use and let the reader come up with their own measurements. Overall, if I could have only one cooking magazine this would be it. It has many great things going for it. I also subscribe to Intermezzo for the "fancier" recipes. ... Read more

Asin: B000069YW9
Sales Rank: 81
Subjects:  1. Food & Gourmet   

The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
by King Arthur Flour
Average Customer Review:
Hardcover (25 September, 2003)
list price: $35.00 -- our price: $23.10
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Editorial Review

The King Arthur company has produced flour and other baking ingredients of high reputation for over two centuries. Similarly trustworthy, and reflecting their years of kitchen experience, The King Arthur Flour Baker's Companion offers over 400 recipes for all kinds of basic and up-to-the-minute specialties--from pancakes and waffles to muffins and quickbreads; from coffee cakes, pizzas and crackers, to hearthbreads, cakes and cookies, including two complete chocolate chip recipes, for soft and crispy kinds. This is one of those books that no baking kitchen should lack--not only for its comprehensive repertoire and recipe dependability, but for the intimate ease with which it fulfills its promise. What this means, partly, is that technical information is perfectly pitched to ensure relaxed understanding, offering neither too much nor too little detail. It's the range and quality of these baking "backstories," including, for example, how to control cookie-dough spreading while baking, plus numerous hints and shortcuts, that help make the book so valuable.

Beginning, sensibly, with a concise section on measuring--the authors "first plea" is that readers buy and use a scale--the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you've-always-wanted-to know ingredients glossary includes explorations on flour milling; of "faux fats" and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. --Arthur Boehm ... Read more

Reviews (21)

Smartest Baking Book EVER
I started baking at age 3; I love to bake, and I love to experiment with ingredients.This cookbook helped me understand the ideas my grandmothers understood without fancy tools and instructions.This cookbook supports using the best up-to-date tools, but provides the historical and logical explanations behind what we do.The authors discuss the importance and care of ingredients, the differences between not only flours (they are owner/employees at King Arthur) but also sugars, and other general ingredients.

I own over 50 baking books, and this is the one I use.When I get a recipe from one of the other, older books, I look for similar recipes in this book to confirm my technique.

If you bake, you need this book!

a basic cookbook
This book is a good, basic cookbook for baking -- much like the Joy of Cooking or Fannie Farmer.I wouldn't buy it, though, for few of the recipes that I tried stand out.I do like the nutritional information, background notes, and the way that the book tells you how many ounces of flour are in a cup the way that they measure it.However, I've tried 6 recipes and am not sure why it won an IACP award for only two of the recipes were better than average.The apple crumble is a very good apple crisp and theapples in the apple and maple-walnut cobbler have a seductive syrup-like quality that is different and delicious.As for the other recipes, they were either all right or poor (in my opnion!).The lemon squares were the worst that I've tried.The crust isn't cooked enough in the time called for and ends up tasting like cardboard.The syrup that the apple dumpling slices cooks in is overly sweet and the portion size is ridiculously small.Interestingly, my grandmother's recipe, that is very close to the apple dumpling slices, calls for 1/2 cup less sugar in the sauce.All in all, it's not a book that I'm tempted to buy.

Fantastic Cookbook
My boyfriend mistakenly thought I wanted this cookbook for my B-day in Dec, but now that I have it, I love it.We've made the carrot cake with cream cheese frosting twice, the hot milk cake with chocolate frosting, the elegant white cake with easy buttercream (superb!) and their clafouti with apples instead of peaches (fast and delicious for breakfast!)We want to try most recipes, including baking our own whole wheat bread.The book is highly informative and simple in its approach to explaining the science of baking.
Most recipes don't require fancy machines - which is great since we don't own a device that can knead dough.I was tired of reading recipes in magazines that tell you to put in dough in mixer with the x,y, or z paddles for two minutes and no other instructions! ... Read more

Isbn: 0881505811
Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Bread    5. Courses & Dishes - Cakes    6. Methods - Baking    7. Cakes, baking, icing & sugarcraft    8. Cookery by ingredient   

Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)
by Editors of Cook's Illustrated Magazine
Average Customer Review:
Hardcover (01 March, 2004)
list price: $35.00 -- our price: $22.05
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Editorial Review

The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle ... Read more

Reviews (13)

A little something for everyone
I'm a huge fan of Cook's Illustrated magazine.This book is by the same creator.I read one other review that mentioned if you already own The New Best Recipe then this book will be mostly repeat recipes.That is true but I bought it anyways because I specifically collect baking cookbooks.It's a very good read and quite interesting how they experiment with different ingredients, oven temps, baking pans, order of ingredients, mixing methods....etc... it goes on and on how they fine tune each recipe to get the exact result they are looking for.One other reviewer also mentioned that the end result is what the book's writers are assuming it should taste like.I agree with that.I for one like certain cookies or cakes that are really dense where as the book may be trying to achieve a lighter fluffier result.But the point is, all the recipes that I've baked seem to result in delicious and appealing desserts.I've tried dozens of recipes and they have all been wonderful. There is a huge variety of recipes and also variations of many of those.They also have sections where they review different ingredients rating them from "highly recommended" to "not recommended".You'd be surprised at some of the findings.Many of the more expensive ingredients are not necessarily better and many of the cheaper products are rated very highly!I steer clear of certain brands just because Cook's Illustrated rates them poorly.They also rate baking pans and that is very interesting.The recipes styles are everything from fancy restaurant type of desserts to good ole home cooking. Although this book may appear complicated for beginner bakers - it is probably the best book for beginners because it explains everything so thoroughly!I guess my big complaint is the lack of photos.I'm a sucker for those big glossy photos of the end result.I do recommend this book for beginners and for the more experienced baker- it has just about everything.

Reliable, but Very Irritating`
On the whole, I like this collection of baking and pastry recipes. When I have never baked something before and need a failsafe recipe, this is the first book I pick up. It is a good source of reliable, if fussy, recipes.Although I have serious reservations about much in this book, I do recommend it, but not for the kitchen neophyte. It is disturbing how many best-selling baking and pastry books published in the last few years with a famous chef on the cover are chock full of recipes that simply do not work; Baking Illustrated is a happy exception.

One myth about this book (produced by the same people who publish Cooks Illustrated magazine) should be dispelled from the beginning. It is not a collection of the best recipes of a particular baking or pastry item, nor is it an effort to take a classic, old fashioned recipe and do it correctly. Most of the recipes start out with a goal with a specific combination of texture, flavor, and appearance in mind (cf. brownies). The result very often is something that lacks the character you would normally expect from that dish. So, before you forge ahead with one of the recipes in this book assuming that it is the best of it's type, read the introductory material carefully to see the end result the authors were shooting for (as prime examples of a failure in this vein, I cite the recipes for Corn Muffins and Sacher Torte).In particular, I object to the dampness of many of the chemically leavened baked goods. I also find the flavors generally to be bland. Not enough spice is fixed by adding more, but other problems like not enough richness or not sweet enough, is not easily fixed unless you are willing to re-engineer the recipe.

This book has many shortcomings, but none of them fatal. The most vexing is side-bar mania: putting valuable information about ingredients, equipment or techniques in random places scattered throughout the book. Much of this information is generally applicable to many recipes and other books. This information is disorganized, making this potentially valuable book useless as a reference. It also suffers overlap from another ATK publication: The Dessert Bible. Both books plough similar ground, although the actual recipe overlap is not that substantial; however, you do not need both to them. The main difference being that the Baking Illustrated has breads (both quick and yeast), and the book other does not.Given a choice, pick Baking Illustrated.Note carefully that the recipes are generally more involved with more steps than a typical baking and pastry book. The emphasis here is on correct result, not easy and simplified recipe procedures and steps that will save you time. Some of the recipes are risible: expecting you to blind-bake a pie crust and make the filling, and have both recipes finish at exactly the same time (maybe after doing the recipe a half dozen times you can accomplish this); expecting you to have room in your refrigerator overnight for a sheet pan of dough.You should also read the recipes carefully, as some take several days to finish.

On the other hand, this book has many strengths. It is a team effort from a commercially viable test kitchen, meaning that it does not suffer from the prejudices or idiosyncrasies of one chef, famous or not.The authors are careful to point out which mixing method is best: standing mixer, food processor, or wooden spoon and strong arm. They are not wedded to one particular mixing method, nor do they blithely claim that all mixing methods will work with all recipes.They are also careful not to accept conventional wisdom or tradition for a recipe without thorough testing. This book has reliable versions of many recipes that are hard for the beginner to do correctly (cf. macaroons and meringue cookies). Many current baking and pastry books will quietly ignore those items that are staples but troublesome to do correctly (viz. pate a choux, angel food cake); this book merrily ploughs through each subject systematically, including those hard to do recipes. So, if you need a basic recipe, you will probably find it here done correctly.

The most valuable aspect of this book is as a learning tool. If you are ready to move beyond the recipes in the newspaper or the back of the chocolate chip bag, this book is for you.I found the chapter on yeast breads to be particularly interesting: they discover dough folding, yeast preferments, cold proofing, and autolyse. Note that all recipes are preceded by a rather detailed and long-winded narrative of how they came to the final version of each recipe.These narratives are interesting and valuable learning tools you will not find anywhere else, even in culinary school.

It has chapters on: quick breads, yeast breads, pizza, pies and tarts, pastry, fruit, cakes, and cookies.

Great recipies!
Everything I've tried from the book has been with awesome results. The tips and techniques are great.

I did subtract one star as there are MANY recipies in this book that also appear in the "The New Best Recipe: All-New Edition with 1,000 Recipes". I'm sure I would have noticed this if I'd have looked at the books in a store, but undetectable on this medium. ... Read more

Isbn: 0936184752
Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Desserts    5. Entertaining - General    6. Holiday - General    7. Methods - Baking    8. Methods - General    9. Reference   

I'm Just Here for More Food: Food x Mixing + Heat = Baking
by Alton Brown
Average Customer Review:
Hardcover (01 October, 2004)
list price: $32.50 -- our price: $21.45
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Editorial Review

Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!

Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process.The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco ... Read more

Reviews (16)

Superchefblog review:I'm Just Here for More Food
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Superchefblog reviews Alton Brown's I'm Just Here for More Food at http://www.superchefblog.com/2005/01/more-food-from-alton-brown.html.
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Not an exact science...
Alton Brown is known for his keen attention to detail.Obviously someone failed to pay attention in the making of this book.I cannot believe this was allowed to the general public before a more thourough check was done.

I have owned this book for 6-8 months now and have had mixed results.Some recipes are excellent and then there are others that just don't work.I tried and tried to make the brownie recipe with nothing working.Come to find out there are about 10 recipes in this book that were written with wrong ingredients or measurements were wrong/left out.How frustrating!I rather enjoy Alton's show, although I could do without him on Iron Chef, but someone should have gotten fired over this book.Search elsewhere if you are looking for a good baking book.I would suggest The Professional Pastry Chef by Bo Friberg or The Simple Art of Perfect Baking by Flo Braker as excellent reference books.

Alton Brown is the Bill Nye the Science Guy for food!
I'n not new to baking, but there's always more to learn, and there's no "funner" way of learning and relearning tricks with Alton's book.

Although some tips on procedure or brand are purely preference, a lot of basics are well-founded in the chemistry of cooking. I rarely buy cookbooks without pictures (ADD or food porn addict?), but this book was completely entertaining presentation-wise and content-wise even though it only used drawn pictures. Since I read his book, his second one, first - I guess I'll have to go and buy the first one too! ... Read more

Isbn: 1584793414
Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Methods - Baking    5. Cooking / Baking   

Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs
by Elizabeth Schneider
Average Customer Review:
Hardcover (04 December, 2001)
list price: $65.00 -- our price: $40.95
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Editorial Review

Elizabeth Schneider's Uncommon Fruits and Vegetables set a standard for exact yet lively investigation. Vegetables from Amaranth to Zucchini follows in her earlier book's footsteps to create a compelling guide to 350 common and exotic vegetables. This seed-to-table exploration does more, however. In addition to its usefulness as a reference work (vegetables are, for example, listed by their market, botanical, and common names), the book offers 500 up-to-the-minute recipes--such as Shredded Yellow Squash with Garlic Chives and Baked Sweet Potato-Apple Puree with Horseradish--valuable advice on seasonality and selection, multiple-method cooking instructions, and color photos of all the entries that make market identification a breeze.

Interested in amaranth? Find its entry and discover, first, the magenta-veined plant's common aliases (among them, the Caribbean callaloo, the Indian bhaji, and the Korean namul); an engaging vegetable biography that distills information from many fields (for example, the Greeks thought amaranth immortal); information on selection, storage, and preparation (use the vegetable's tiniest leaves for salads; steam, braise, or sauté the larger "with garlic, shallots, tomato dice, and a touch of chilies"); and full-dress recipes (such as Garlicky Sauté of Amaranth and Tomatoes, Cuban Style). A final section, called Pros Propose, offers recipe sketches from cooking experts, like Paula Wolfert's Amaranth and Sheep's Milk Cheese. This lucid organizational scheme, common to all the entries, and Schneider's expert handling of it, promote a full yet relaxed familiarization with the selected vegetables. This is one of those few books that most cooks will want, as well as need, to own. --Arthur Boehm ... Read more

Reviews (12)

Comprehensive
This book is n absolute must for anyone serious about cooking. Winner of the IACP cookbook rewards, it covers every vegetable that you will ever come across in your grocery stores, in full detail.
It describes origin, varieties and other information as well as some suggested recipes for each vegetable, so it also doubles as a vegetarian cookbook.
Given the rich content it is a worthwhile investment.

Worth every penny
The idea of buying a $60 cookbook (however much discounted) makes me gasp. At that price, it had better be awesome.

Fortunately, Vegetables from Amaranth to Zucchini delivers... and then some.

If you're interested in non-mundane foods, particularly "ethnic" foods, then you've probably had the same experience I have. You find an odd looking vegetable in the grocery store, and are intruigued. You pick it up, and contemplate bringing it home. And then you realize that you have absolutely *no* idea what you'd do with one of these (other than think, "I'm sure I read about bitter melons or chayote *some*place). So you sadly put the veggie back on the shelf, feeling as though you've missed out.

VfAtZ is a perfect answer to this dilemma. In this fat book (you could squash a *huge* spider with this tome), the author goes through all the "interesting" veggies with a predictable and welcome formula. There's a clear photo of the item, usually with some indication of size and with a "cutaway" so you know what the thing looks like once you chop it open. The author explains what the vegetable is (genus and all that jazz); where it came from (i.e. originally from South America, but now most popular in Asia); the varieties you can expect to find and the differences between them. I very much appreciate her clear instructions about choosing the vegetable in the market (i.e. heavy for its size, and no black marks on it), and the "basic" method of cooking (boiling, steaming, etc.) There's always at least a few recipes that highlight the essential tomatillo-ness or chayote-hood or whatever, plus a "Pros Propose" section where she gives you recipes from chefs and other cookbooks.(The latter are intentionally vague -- "he grills tomatillos with garlic and onlon" without indication of quantities -- presumably for copyright reasons. You get the idea anyway.)

In short, after reading one of her 3-4 page entries for each vegetable (they're much longer for some items, such as the range of squash and mushrooms), you can confidently stand in the grocery store looking at the aforementioned veggie and Know What To Do With It.

Other reviewers criticize the book for not including EVERY vegetable (I admit I'd like more, but only because I'd enjoy anything this author wrote), and that the recipes aren't all that great. They're generally okay, but I admit that few of them are awesome. But I see the recipes as an exercise in learning about the vegetable rather than a source of "what to have for dinner." I often reach for this book because some other cookbook was too vague.

Case in point: a recipe in another cookbook for a Sichuan hotpot suggested you could cook sliced lotus root in the hotpot. I dutifully picked up a lotus root at the Asian market. When I got it home, I had no idea how one slices it -- do I peel it first? What about these knobby chunks? I grabbed Schneider's book off the shelf, and five minutes later I knew just what to do. (It tasted darned good, too.)

I don't grab for this book when I'm trying to figure out what to make for dinner.But I'm glad I have this book when I want a definitive answer about using a vegetable, or learning how to cook it.

Encyclopedic
My wife and I joined a community supported agriculture (CSA) this summer.Each Monday for 20 weeks we receive a "mystery box" filled with the vegetables grown by a collective of local organic farms.Some of the vegetables, such as garlic scape and radish greens, aren't used in any of our everyday cookbooks.Fortunately, we heard about this book.And so far we've been very pleased.We've learned a ton about the "mystery" vegetables we've received since and even learned some good recipes for them.Buy it for the beautiful descriptions and photos of vegetables and their varieties; the storage, preparation, and recipe suggestions are the clincher. ... Read more

Isbn: 0688152600
Subjects:  1. Cookery (Vegetables)    2. Cooking    3. Cooking / Wine    4. History    5. Reference    6. Specific Ingredients - Vegetables    7. Vegetables   

Uncommon Fruits & Vegetables : A Commonsense Guide
by Elizabeth Schneider
Average Customer Review:
Hardcover (08 July, 1998)
list price: $32.95 -- our price: $20.76
(price subject to change: see help)
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Editorial Review

As Elizabeth Schneider points out in her introduction, the immigrant culture of America is constantly restocking our markets and produce stores with "ethnic" fruits and vegetables that were hitherto unknown to any but the most worldly gourmets. Just as ginger, bean sprouts, and avocados were once strange, exotic substances, so Vidalia onions, fava beans, and passion fruit are becoming more common in stores nationwide.

In this magnificent, encyclopedic cookbook, Schneider discusses each of 80 fruits and vegetables, its origins, history, and appearance, its flavor, uses, and nutritional highlights. She tells how to shop for it and what to look for, how to store it and how long it'll keep, then she provides a selection of recipes (there are 420 in all) to inspire and reward your new culinary quests. Richard Sax's Hot and Sour Soup-Stew is a lovely way to try out Chinese cabbage, Sautéed Fennel with Lemon makes one wonder how one existed so long without it, and Collard Greens with Cornmeal Dumplings and Bacon provide you with the wherewithal to enjoy this ultimate comfort food in your own home, even if you don't hail from down South. Schneider's Commonsense Guide is an irresistible reference. --Stephanie Gold ... Read more

Reviews (6)

Have one in every kitchen library
I have the original of this book and find myself constantly reviewing it every time I come back from the tropical food markets. This book is very helpful even if one is familiar with and have grown up eating these kinds of fruits and vegetables. This book provides americanized recipes which is good because aside from being nutritious, most of these fruits and vegetables are beautiful and aesthetically presentable. You can serve fruits and vegetables that do not need to be masked by some gumbo-colored sauce. If you are the kind of cook who likes to serve beautiful dishes this book comes handy. You don't even have to follow the recipes just to use the vegetables. Once you become familiar with the vegetables you will discover how compatible they are with the common vegetables found in your regular supermaket on a dish of your own recipe. For example you could prepare a chicken dish with sliced tomatoes, potatoes, red and green bell peppers,carrots and bok choy with thickened chicken broth with your own choice of spices. The book details the following for each fruit and vegetable: Scientific name, description, beautiful illustrations, selection and storage, preparation and nutritional highlights.

Great book, but look into buying her brand new book first
I have an earlier edition of this book, and have really enjoyed using it.It includes background and the author's commentary on each fruit or vegetable (and, as one of the authors notes, not your "garden variety" fruit and vegetables, but unusual things like kumquats and quince that those of us who grew up on iceberg lettuce may not have encountered.)She also includes a sampling of recipes for each item.The recipes have the author's usual creative flair, and all the ones I have tried have been really great.But, unless I was really more interested in the fruit part of the equation, I would look into buying her new vegetable book first.It was just published in December 2001, and would therefore be more current.There has been so much change in bringing some of the more unusual foods to market that it may make most sense to have Schneider's most recent book.

Fascinating , informative, and much more than a cookbook!
I began to browse through Ms. Schneider's book because I had some unusual fruit on my hands that needed to be cooked. I became ENTHRAWLED by the fascinating information about vegetables and fruit from A to Z, but not our usual apples and oranges varieties. I couldn't put it down. I will be giving this book to everyone I know! ... Read more

Isbn: 0688160646
Subjects:  1. Cookery (Fruit)    2. Cookery (Vegetables)    3. Cooking    4. Cooking / Wine    5. Fruit    6. Specific Ingredients - Fruit    7. Specific Ingredients - Vegetables    8. Vegetables    9. Cooking / Fruit   

The Wine Bible
by Karen MacNeil
Average Customer Review:
Paperback (September, 2001)
list price: $19.95 -- our price: $13.57
(price subject to change: see help)
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Editorial Review

Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."

The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun ... Read more

Reviews (23)

Very comprehensive
In my quest to better understand all of the concepts that account for differences in wines of the same varietal and/or location, I stumbled upon this book.Enbedded in the book were the answers to my questions.Although the Wine Bible can often get too much into somwhat boring and trivial details, it is the ultimate reference.Not only do I better understand wines but it also provides a history of the wine regions of the world, the culture and cuisine.

Very Comprehensive and Well-Written
This is a very comprehensive book.Excellent as a reference with sound advice throughout as well.I live in Europe and have had the opportunity to use the information in the book to purchase wine in Germany, France, Italy and Spain.My only complaint would be that many of the

Wow!
I ordered 2 of Karen's bibles--one for me and one for friends.As for me, I simply love and appreciate good wine and champagne. My friends on the other hand are restaurant owners.

I've been reading my wine bible almost every day...carrying it in the car to read while I wait for the kids in carpool.I stayed up late last night reading the entire section on champagne-what an education.I retained so much of the information I read which made me realize how well written the power-packed book is.

Love IT!

I'm waiting for the grand opening of my friends bar next door to Local on Elm Street in Dallas (hopefully May 2005) to give The Wine Bible to the proprietors as a congratulatory/celebratory gift. These owners, two brilliant, discerning women, have exquisitely executed their plans for an inimitable restaurant and bar.The Wine Bible is the perfect gift for perfect friends with perfect taste!

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