Showing posts with label cookbook. Show all posts
Showing posts with label cookbook. Show all posts

The "21" Cookbook Review

The 21 Cookbook
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The "21" Cookbook ReviewThe book offers an eclectic set of recipes by Chef Michael Lomanaco of the world famous "21" Club in New York. The recipes generally focus on using top quality ingredients to produce entrees, rather than the use of difficult-to-find or rare ingredients. Neither do the recipes require the cook to follow a complicated and lengthy set of instructions, such as "...hang for four days over a mesquite-wood fire while basting hourly with a vintage Montrachet."
The game recipes are particulary good and offer a wonderful departure from the usual hunter's recipes printed in a myriad of specialty game cookbooks. Game prepared using these recipes cannot easily be identified as game and will likely pass muster as beef or lamb by your dear Aunt Katie who hates hunting. After eating a bite of elk venison she will probably go on at length about never having eaten any sort of game.
The book is also full of delightful gossip about famous patrons of the "21&q! ! uot; Club, from Ernest Hemingway and Clark Gable to Marilyn Monroe. Movie goers have probably seen the New Orleans-like grill work facade and the many jockey statues frequently, perhaps without consciously realizing that this was the renown "21" Club.
The book is also full of reproduction art, some of which yet graces the walls of the Club. The Club has a number of artworks by Frederic Remington, some of which are reproduced in the book. Other examples of art were done by patrons of the club who were members of the elite New York social scene of times gone by.
The "21" Club remained active during prohibition and allegedly managed never to be caught with illegal liquor on the premises when they were raided by New York's finest. One can only wonder whether this was sheer luck or advance notice by patrons who were members of the upper crust of New York politics.
Anyone who both loves fine food and is fascinated by New York should have a copy of this un! ! usual cookbook.The "21" Cookbook Overview

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Simplicity from a Monastery Kitchen: A Complete Menu Cookbook for All Occasions Review

Simplicity from a Monastery Kitchen: A Complete Menu Cookbook for All Occasions
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Simplicity from a Monastery Kitchen: A Complete Menu Cookbook for All Occasions ReviewIt seems ridiculous to try to describe a cookbook as "peaceful" but this cookbook really is. Just reading it almost always fills me with the feeling I get when I am working on a familiar, much-loved recipe for people I care about on a special occasion, which unfortunately is rare. I think that is the magic of this author and this book; the author really seems to approach every meal as a celebration--but a celebration of simple things, as the title says.
This book is mostly vegetarian except for a short but notable chapter on fish. It seems to draw effortlessly from a variety of ethnic sources but all the dishes share the same basic qualities. They really are simple and easy to prepare; there isn't a single one I would describe as fussy. I suppose when you are cooking for an entire monastery you wind up with recipes that also are easy to prepare for 4 or 6!
The directions are simple and clear and the book itself is beautiful. There are interesting illustrations, seemingly woodcarvings not of the food but of mideaval life. There are also quotes on the subject of simplicty, joy, prayer in the margins which are as inspirational as the recipes.
This book will make you hungry for a hundred different kinds of vegetables, a peaceful weekend in the kitchen and a lot else. I recommend it to anyone who takes real joy in cooking.Simplicity from a Monastery Kitchen: A Complete Menu Cookbook for All Occasions Overview

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The Rancho La Puerta Cookbook : 175 Bold Vegetarian Recipes from America's Premier Fitness Spa Review

The Rancho La Puerta Cookbook : 175 Bold Vegetarian Recipes from America's Premier Fitness Spa
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The Rancho La Puerta Cookbook : 175 Bold Vegetarian Recipes from America's Premier Fitness Spa ReviewThere's a point at which reducing fat in recipes becomes a little absurd, and they've reached that point in this book. In spite of having many flavorful ingredients like chiles, garlic, and fresh herbs, the recipes I've tried so far somehow still seem bland. Also, texture can suffer when you completely eliminate all fat. The Chile Cheese Pie, for example, has a texture that's like... well, egg whites mixed with cottage cheese (the primary ingredients). So even though the flavor is good, it's not satisfying. I'll still use this cookbook, but it'll never be a staple.The Rancho La Puerta Cookbook : 175 Bold Vegetarian Recipes from America's Premier Fitness Spa Overview

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The Firehouse Grilling Cookbook Review

The Firehouse Grilling Cookbook
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The Firehouse Grilling Cookbook ReviewAmong my 20+ grilling cookbooks, this is the one to which I always turn when I want to put something good on the table with a minimum of fuss. Joe Bonanno shares with us his experience as a firehouse chef, and that of a number of other firefighters from around the country, in this remarkably good basic book. The recipes are straightforward, using ingredients that are readily available in most places. His chapters on grilling basics and safety tips are very helpful. The collection of marinade recipes is one of the best, and widest-ranging, to be found in the galaxy of grillbooks. The "Mexican Cerveza and Cilantro" marinade contributed by Richard Duden, an NYC Ladderman, is terrific; to get real flavor, be sure to use a lager (Bohemia and Dos Equis come to mind) as called for, not some thin swill like Corona. While one might assume that a firehouse cookbook would focus on beef and pork, the recipes for grilled veggies, fish, shellfish, lamb, chicken, and turkey are varied and uniformly excellent. There are a number of tasty salsa and salad recipes as well. The publisher has made this a particularly useable book by essentially eliminating the bad page turns that plague many otherwise good grill books (notably those of the Jamisons) and by including clear step-by-step instructions for taking the user from prep to palate. (Who really wants to deal with page turns when one's hands have marinade, sauce, or whatever on them?). Joe's Healthy Firehouse Cookbook is also highly recommended.The Firehouse Grilling Cookbook Overview

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Cakewalk: Loving Spoonfuls from a Southern Kitchen Review

Cakewalk: Loving Spoonfuls from a Southern Kitchen
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Cakewalk: Loving Spoonfuls from a Southern Kitchen ReviewThis a wonderful collection of very easy-to-follow yet unique cake recipes. The format is simple to follow with the author supplying interesting tid- bits on how to serve certain cakes. Each, when baked, makes the recipients feel as if they have been seriously fussed over. And each recipe, though I have only made about four of them, is delicious. It is a delight to have a book just for special cakes. And it's beautifully designed as well.Cakewalk: Loving Spoonfuls from a Southern Kitchen Overview

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You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy Review

You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy
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You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy ReviewIf you have ever wondered what to do with all of those fresh tomatoes from your garden, then this is the book for you. From fresh sauces to tomato organizations, this marvelous cookbook has it all! I haven't created one bad recipie from this cookbook. Joanne's introduction to each recipie also makes each recipie even more tempting to cook and eat!You Say Tomato: Peel, Chop, Roast, Dry, Freeze, Preserve, and Enjoy Overview

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One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan Review

One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan
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One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan ReviewYes, this book is all the writer promises it to be. Simple-as-can-be recipes, that turn out to be the best cakes, cookies and desserts any chocolate lover could ask for. This book lack pictures, and isn't as fancy as other cook books, but the writer fills the pictures place with friendly helpful remarks and descriptive names (like "Down and Dirty Hot Fudge Sauce"). I have several chocolate cook books, but for a quick, choclate dessert or treat, I open up this book.One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan Overview

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Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven Review

Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
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Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven ReviewOur new home has a convection oven which I had heard is the best thing since sliced bread but I had never used one. I read the manufacturer directions and was no more clear on how to use the darn thing with my own recipes. So, I purchased this book because of all the great reviews and boy, they weren't lying. This book is great. Not only does it give you some super recipes (The Banana Bread recipe in this book is the best I have ever made!) but it gives you approximate times and cooking temps for many items so you can adjust your own recipes. This book is a MUST for any convection oven owner in my opinionCooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven Overview

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The New Texas Cuisine Review

The New Texas Cuisine
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The New Texas Cuisine ReviewOnce you have tried a single recipe from Stephan Pyles' "The New Texas Cuisine," you will undoubtebly be starstruck by the culinary brilliance that Mr. Pyles brings forth through his creative dishes that blend the flavors of Mexico, France, Tex-Mex cuisine, and Barbeque into savory meals. Like other well known Southwestern chefs such as Mark Miller (owns Coyote Cafe) and Dean Fearing (owns The Promenade), Chef Pyles uses many ingredients that are native to his Texas area. This results in authentic tastes that trully match the title, "The New Texas Cuisine." If you are familiar with the work of Chef Miller, Chef Fearing, or the great Mexican tastes of Rick Bayless, dive into Chef Pyles' Southwestern odyssey. This book will satiate the most avid fans of Southwestern cuisine.The New Texas Cuisine Overview

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Lemon Zest: More Than 175 Recipes with a Twist Review

Lemon Zest: More Than 175 Recipes with a Twist
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Lemon Zest: More Than 175 Recipes with a Twist ReviewI hope this book becomes a model for others to follow. Wouldn't it be a treat to have the culinary explorations of other basic food ingredients encyclopedically presented with such loving care and authority? The recipes are skillfully presented, well-tested, and taste great. They are written carefully, with sufficient background so interested cooks can easily duplicate them. We learn a little more with each recipe: about sumac, nigella seeds, kaffir lime leaves, and adding lemon flavor in each aside. The personality of the cook and her love of lemons comes streaming through each of these recipes.
Of Lemon Marmalade she writes, "I love this so much I've had dreams about it." Of Hollandaise: "Ethereal and gorgeous, this is better than butter." Of Lemon Curd: "...disappears by the spoonful at midnight." This book is fun to read. You are swept up in her love of lemons and her skill at presenting us with great ways to employ them.Reading this book makes you want to bring all the sunshine in lemons to your table immediately.
One of my favorite recipes is the Lemon Bread Pudding French Toast. Try this for yourself and then introduce breakfast or brunch guests to this wonderful treat. My family and I also love the Clay Pot Roasted Chicken with Chermoula and Olives. The flavors in this are so amazing my son insisted that I make it again that same week. The recipe says of unglazed clay pots, "...fold a piece of parchment paper or foil to fit the bottom, so the chicken doesn't stick." Helpful hints like this make cooking a lot more fun. I recommend this book without reservation. Try a few of the recipes and you will defintely add a few to your home menu.Lemon Zest: More Than 175 Recipes with a Twist Overview

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Invitation to Dine Review

Invitation to Dine
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Invitation to Dine ReviewChristiane Herzog is the former First Lady of Germany and in this cookbook she offers a personal selection of classic German cuisine that clearly has a southern German bias. Wonderful about the recipe selection is that she picked mostly dishes that have been handed down the generations of her family, so the selection is clearly very traditional. The overall variety of dishes makes this book a good starting point for a collection of truely old-style central European recipes. The instructions are simply written, like many family recipes are, but the reader will find out that Mrs. Herzog was a very accomplished cook based on the attention she pays to important details and the selection of high quality ingredients. For a cookbook that is clearly southern German in style the selection of seafood recipes is quite impressive, but it is the desserts and cakes that really hit the homerun - wonderful stuff. The whole book is beautifully produced with great photographs that set the mood for the different chapters and food types.Invitation to Dine Overview

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One-Pot Cookies: 50 Recipes for Making Cookies from Scratch Using a Pot, a Spoon, and a Pan Review

One-Pot Cookies: 50 Recipes for Making Cookies from Scratch Using a Pot, a Spoon, and a Pan
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One-Pot Cookies: 50 Recipes for Making Cookies from Scratch Using a Pot, a Spoon, and a Pan ReviewI owned this book for years and lost it in Katrina. I had to get another one. This book is, by far, the best cookie book I've ever owned. I can't even name the best recipe in the book, but if I had to choose a few to never do without, I would go with the Pecan Pie Bars, Ugly Duckling Brownies, and the Walnut Coffee Dunkers. Any one of those three is worth the price of the book alone, but all three, coupled with many, many others, make this book priceless.
This has to be the easiest book to use. A pot, a spoon, a pan and a couple of measuring cups is really all you will need. You can have a batch of the most delicious brownies, warm from the oven, in about 35 minutes. The dunking cookies, a.k.a. BISCOTTI!!!, are done, start to finish, in less than an hour with the majority of that just cooking time and not actual work. If you've never had real, homemade biscotti, you have no idea what you are missing. None of that hard, brittle, flavorless cracker tasting stuff; this is crisp, with a slight yielding texture, and so full of nuts and flavor that you will never want the packaged stuff again.
As an aside, over the years of making these brownies (which, btw, always come out perfect) I have found that using foil makes them even easier. I form the foil to the outside of the pan and then put it inside, contoured perfectly to fit. Release foil is great, but a little Baker's Joy does the trick, too. You let the brownies cool for a few then lift the whole batch, foil and all, out of the pan. Then you can cut them without ruining the edge ones trying to get them out.One-Pot Cookies: 50 Recipes for Making Cookies from Scratch Using a Pot, a Spoon, and a Pan Overview

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Judy Zeidler's International Deli Cookbook Review

Judy Zeidler's International Deli Cookbook
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Judy Zeidler's International Deli Cookbook Review
Easy To Prepare, easy to serve, and easy on the palate, these traditional and contemporary deli-style recipes offer suggestions for soups and sandwiches, breads, desserts, deli meats and deli treats.
Culled from a selection of Italian, Jewish, Scandinavian, French, German, Mediterranean and Asian cuisines, there's something here for every yen and preference.
You can begin your day with a homemade bagel or French toast made with challah - a gleaming tan crusted European egg bread with a moist yolk-hued interior. Lunch is the best when it's a New York pastrami and chopped liver sandwich accompanied by coleslaw and chunky crisp pickles. Keratin's Swedish Meatballs roll away all competition, especially when served with lingonberry sauce.
In addition to over 225 recipes, the book includes advice on ingredients, menus, and techniques plus eye catching illustrations by Eric Donelan.
- Gail CookeJudy Zeidler's International Deli Cookbook Overview

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Richard Simmons Food Mover: A Collection of FoodMover Recipes For You, from Broadway Review

Richard Simmons Food Mover: A Collection of FoodMover Recipes For You, from Broadway
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Richard Simmons Food Mover: A Collection of FoodMover Recipes For You, from Broadway Reviewl was very disapointed wrong book and 3weeks late has not been resolved and l have written to this and that with no ans lordered broadway and received food mover and an extra book that was not wanted l would never buy from marie againRichard Simmons Food Mover: A Collection of FoodMover Recipes For You, from Broadway Overview

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