Pasta Gourmet

In my quest for the definitive work on pasta making, I ran across this gem. The authors take you through pasta history (blessedly briefly), pasta basics, reviews of machines (hand cranked and electric, both flat and extrusion models) and then lead you into the nitty-gritty for which you paid your money - pasta making recipes. Both manual and electric instructions are thoughtfully given. Different flours and grains are used in the recipes, which astonishingly do not begin with the usual "basic" recipe of all purpose flour, eggs and water. What daring souls these authors are! Vegetable, herb, and spiced pasta recipes are included, as well as soba and udon noodles. There's a fun section on desert pastas and some off the strict pasta path recipes such as breadsticks, chips and pretzels. I was delighted to see won ton wrapper and eggroll skin recipes. pThe sauces make an appearance about 2/3 into the book. There's the usual tomato, cheese and cream sauces along with some variations such as curry and dessert sauces. To close the book, lasagna, tortellini, soups, ravioli and gnocchi put in an appearance. pThis is not a "cooking class" book that presents everything with those wonderful, clear color photos. Most of the illustation is pen and ink, however, there are nice color photos of prepared dishes on 6 pages interspersed through the book. pI recommend this book for the beginning pasta maker who is making choices before jumping in and making pasta. It's also a good addtion to the library of the experienced pasta maker as it is a good reference.

Pasta Gourmet Feature

Pasta Gourmet Overview

*** Product Information and Prices Stored: Jul 31, 2010 23:15:12 ***

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Justin Wilson Gourmet and Gourmand Cookbook, The

Great to have the actual book written by Justin Wilson. Miss him on the television.

Justin Wilson Gourmet and Gourmand Cookbook, The Feature

• Cajunized Mexican Cornbread
• Jambalaya
• Broiled Frog legs
• Dishwasher Fish
• Ain't No Quiche

Justin Wilson Gourmet and Gourmand Cookbook, The Overview

In this tasty collection, the world’s foremost Cajun humorist and acclaimed gourmet chef shares recipes that will stimulate the most jaded taste buds. Sure to be a favorite with old and new Justin Wilson fans alike, "The Justin Wilson Gourmet and Gourmand Cookbook" combines Justin Wilson’s "ga-ron-teed to please" recipes with a liberal sprinkling of his Cajun humor and fifty color photographs. Many of the recipes on Justin's PBS show are featured.

*** Product Information and Prices Stored: Jul 30, 2010 17:41:12 ***

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Natural Gourmet

This is a truly wonderful cookbook. I turn to it again and again. It has recipes that range from simple to quite complex, and some of them are pure gems. The tricolor pate is simply one of the finest recipes I've ever encountered and worth the price of the book alone. The tofu quiche is the best I've ever made, and can be varied in many ways. This book expanded my use of some less-used, though still common, herbs and spices. I discovered a love of marjoram, summer savory, and ginger used in unusual ways from its pages.br /br /I could go on for paragraphs singing the praises of this vegan cookbook. And, I'm not even a vegetarian! Buy it. Your taste buds will thank you. br /br /One caveat: the white bean pate is perhaps one of the worst recipes I've ever used. It's an anomaly amongst an otherwise stunning collection of healthy and original recipes.

Natural Gourmet Feature

Natural Gourmet Overview

Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company.PThe recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are:BR-- Curried Apple-Squash BisqueBR-- Mushrooms Stuffed with Garlic and RosemaryBR-- San Franciscan PizzaBR-- Lissa's Homemade Black Pepper Pasta with Scallion-Butter SauceBR-- Stuffed Cabbage RollsBR-- Jalapeno Corn BreadBR-- Japanese Red Bean SoupBR-- Lentil CroquettesBR-- Potato-Cabbage Casserole with DillBR-- Black Bean Salad with Corn and Red PepperBR-- Pasta Salad with Zucchini and Chick-peasBR-- Poached Salmon Fillets with Mock HollandaiseBR-- Almond Flan with Raspberry SauceBR-- Ginger Lace CookiesBR-- Orange Loaf with WalnutsBR-- and many morePAll the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal -- and, of course, delicious. Much more than simply a cookbook, The Natural Gourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.

*** Product Information and Prices Stored: Jul 29, 2010 11:56:36 ***

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Houston Is Cooking at Home

Growing up just outside of Houston, I understand the value of having recipies from several of Houston's first class resturants. The pictures inside are wonderful, as are the recipes. As a bonus, in the back, there is a nutrition chart for every recipe. A must have for cooks and those who love to entertain!

Houston Is Cooking at Home Feature

Houston Is Cooking at Home Overview

*** Product Information and Prices Stored: Jul 28, 2010 06:17:29 ***

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Quick Food: Gourmet Recipes in Just 30 Minutes

At over 700 pages, this recently released paperback cookbook from Reader's Digest boasts at containing over 300 recipes blending home style cooking and ethnic cuisine. Most are listed as easy to make and all are supposed to be made within thirty minutes. Fresh ingredients, not canned or frozen, is paramount here in most recipes with something available to serve the most finicky eater. br /br /After a brief introduction, Chapter One opens with "Snacks and Starters" featuring "Smoked Salmon Dip" (Pages 18-19), "Sausage and Tabbouleh Wraps" (Page 28-29) and "Tuna Pastry Pies" (Pages 36-37) among others. With each recipe, the directions and ingredients are on the left page with a full page color picture on the right. Separate preparation and cooking times are listed which combined add up to thirty minutes, along with portion size and cooking difficulty level. Extra tips are few and far between because most info is included in the straightforward directions. br /br /Chapter Two is on "Salads" and starts on pages 88 and 89 with "Smoked Chicken And Avocado Salad." That is quickly followed by the "Arugula, Pancetta, And Tomato Salad" (Pages 90-91) and "Italian Sausage, Artichoke, And Asparagus Salad "(Pages 92-93) and many more. While many of the recipes in this chapter are labeled as "Level 1" meaning they are the simplest to make, they involve cooking meats and or vegetables first and then adding them to a salad. Therefore, if you like your salad relatively plain and simple, most of these recipes won't work for you. Beans and nuts also pay a prominent role in many of these salads as well. br /br /"Thai Tofu And Mushroom Soup" kicks off the "Soup" section starting on page 150. A hearty "Tomato, Vegetable And Bean Soup" (Page 158-159) and a "Hot And Sour Chicken Soup" (Pages 174-175) follow among many others. br /br /Chapter Four is on "Pasta." Of course, spaghetti is in here but this time it is as "Spaghetti With Mint, Garlic, And Olives," (Pages 196-197) or "Spaghetti With Peas, Crisp Bacon, And Parmesan" (Pages 198-199) or "Spaghetti With Butter And Sage Bread Crumbs" (Pages 200-201) and several other variations. Recipes for fettuccine, angel hair pasta, penne, macaroni, and others are included. br /br /"Noodles" is the theme of the next chapter with "Chicken Udon Noodle Soup" (pages 270-271), "Chile And Lime Shrimp Noodle Salad" (Pages 276-277) and "Warm Black Bean Lamb And Rice Noodle Salad" (Pages 280-281) among others. Many of the recipes here could have been included in the salad section. If you are really into noodles, you will love this section because they seem to have the topic well covered. br /br /Chapter Six begins on page 318 with "Grains." Risotto is the main ingredient here though there are a few rice recipes such as "Rice With Herb Pesto And Feta" (pages 352-353) and "Brown Rice Salad" (Pages 354-355). A noted earlier, there are recipes in this Chapter such as "Tuna Couscous Salad" (Pages 364-365) which easily could have appeared in the salads chapter section instead of here. br /br /"Seafood" comes next and opens with "Spicy Mussel Soup." (Pages 370-371) followed by the eye opening "Salt And Pepper Squid." (Pages 372-373) There is also "Sea Bream With Fennel And Onions" (Pages 388-389) and "Cod With Potatoes" (Pages 394-395) among many others.br /br /Chapter Eight is all about "Poultry." Whether it is "Chicken With Asparagus And Prosciutto" (Pages 428-429) or "Grilled Chicken With Garlic, Lemon And Parsley" (Pages 431-432) or something else, chicken is prominent here. Duck is also occasionally included such as in "Duck And Green Onion Yakitori" (Pages 462-463). Also briefly mentioned are quail and turkey. br /br /The ode to carnivores continues in the next chapter on "Meat." The chapter opens with "Beef Fillets With Tomato Pesto and Prosciutto "(Pages 488-489) soon followed by "Beef Sirloin With Tomato And Olive Sauce" (Pages 494-495) and "Beef Steaks With Mushrooms And Sweet Potatoes" (Pages 496-497) and others. Numerous pork, lamb, and veal recipes are also included. br /br /"Eggs And Cheese" also known as Chapter Ten begins with "Pan-Fried Eggs With Potatoes And Tomatoes" (Pages 552-553). Recipes for "Florentine Pizzas (Pages 560-561) and "Egg And Bacon Pies" (Pages 566-567) among others soon follow. None of these are the simple scrambled eggs and toast variety.br /br /Chapter Eleven is on "Vegetables." These include "Thai Vegetable Green Curry" (Pages 596-597), "Tomato, Garbanzo Bean, And Olive Pilaf" (Pages 600-601) and "Spicy Lentils With Spinach" (Pages 610-611) among others. Beans of a variety of types play a dominant role here along with a variety of nuts and grains.br /br /"Desserts" is the final chapter and begins with "Chocolate Chip Puddings" on pages 644-645. A "Quick Tiramisu" (Pages 674-675) which uses coffee and sweet sherry follows among other delectable treats. br /br /A six page index brings this colorful book to a close.br /br /It should be noted that the thirty minutes claim is a little misleading for some of the recipes because it does not take into account total cooking time nor the occasional use of a prepared pizza dough or other base. Speed of meal preparation is important to many people and was used as a marketing tool here. The fact that some of these recipes take longer than 30 minutes is not necessarily a negative if you plan accordingly.br /br /While this is a well done cookbook full of intriguing recipes, it does have a huge drawback. The book contains zero nutritional information. While the prevalence of fresh ingredients is clearly more healthful than use of canned, frozen, or prepared materials, the lack of nutritional information severely impacts its usefulness for those of us who must monitor such information. br /br /br /Kevin R. Tipple (copyright) 2009br /br /br /

Quick Food: Gourmet Recipes in Just 30 Minutes Feature

Quick Food: Gourmet Recipes in Just 30 Minutes Overview

Chock-full of brilliant ideas for gourmet food that can be prepared in less than 30 minutes; this cookbook will appeal to busy cooks who want to spend less time in the kitchen while still preparing quality food for friends and family. Each recipe was carefully selected from a broad range of cooking styles and traditions, with an emphasis on Italian, Mediterranean, and Asian, as well as a wonderful assortment of home-style, family dishes. BRBR All of the recipes have been kitchen-tested and each one is illustrated by a stylish photograph, helping even novice cooks prepare and present the dishes with ease and flair. This beautifully illustrated cookbook features more than 330 easy recipes for everything from snacks to desserts; recipes can prepared in less than 30 minutes; and every recipe is accompanied by a beautiful full-color photo. BIQuick Food/I/B will be a welcome addition to every food lover's library-and a much-thumbed classic on kitchen shelves.BRBR

*** Product Information and Prices Stored: Jul 27, 2010 00:37:20 ***

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Gourmet Solutions: From Our Kitchen To Yours

Gourmet Solutions: From Our Kitchen To Yours Feature

Gourmet Solutions: From Our Kitchen To Yours Overview

Eileen O'Hara never dreamed what 12 jars of hot pepper jelly she made for husband Rick as a Christmas gift in 2002 would turn into. In less than a year, thanks to the encouragement from friends and family, Brimstone Originals was born. Now, with a line of 100% natural, fat and zero trans fat products, Eileen, along with daughter and business partner, Julie, is pround to introduce this cookbook of recipes created for Brimstone Originals Gourmet Solutions.

*** Product Information and Prices Stored: Jul 25, 2010 18:47:12 ***

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The Easiest Way in Housekeeping and Cooking

The Easiest Way in Housekeeping and Cooking Feature

The Easiest Way in Housekeeping and Cooking Overview

The little book now revised and sent out with some slight additions, remains substantially the same as when first issued in 1880. In the midst of always increasing cookery-books, it has had a firm constituency of friends, especially in the South, where its necessity was first made plain.

*** Product Information and Prices Stored: Jul 24, 2010 13:10:13 ***

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Gourmet the Magazine of Good Living, June, 1964

Gourmet the Magazine of Good Living, June, 1964 Feature

Gourmet the Magazine of Good Living, June, 1964 Overview

Includes: A gathering of blueberries, France: Brittany, Vegetable dividends, Two summer Buffets.

*** Product Information and Prices Stored: Jul 23, 2010 07:30:13 ***

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A Gourmet's Guide to Fruit

The definition of "fruit" depends on whether you are discussing fruit in a biological sense or in a culinary sense. In biology, it tends to mean the seed-containing structure of a plant, sweet or not. For food, it tends to refer to a sweet tasting plant product, usually associated with seeds.br /br /This book, A Gourmet's Guide To Fruit, clearly focuses on the latter, and includes rhubarb as a fruit (but mentions its reason for inclusion).br /br /It's an awkward-sized book, measuring 11" x 5" x .25", but rich with color and JUICE in its 120 pages.br /br /You will find the familiar (apples, cherries, oranges), the less familiar (kiwi, papaya, and lychee), and the uncommon (particularly in the US heartland): pomegranate, starfruit, guava, and durian. The first 79 pages discuss the varieties, characteristics, storing, buying, and preparation of these fruits. The final section is recipes, including starters (watercress and apple souffle, p. 87), main courses (curried fish in pineapple, p. 90), baked goods (blueberry muffins, p. 98), and (of course) deserts (exotic fruit brulee, p. 112).br /br /They look good! And we do need to encourage more fruits (and veggies) in our diet. Just watch the fats and sugars. This volume does not have any nutritional information listed for the recipes, so beware.

A Gourmet's Guide to Fruit Feature

A Gourmet's Guide to Fruit Overview

*** Product Information and Prices Stored: Jul 22, 2010 01:55:17 ***

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City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant

"You don't know what you've got till it's gone..."br /br /"Reconstruction" is a word that has a special meaning for me after I visited City Tavern myself. I'm immeasurably thankful that this wonderful site was reconstructed faithfully and reopened to the public. It was especially noteworthy that the restored building occurred in time for the 200th anniversary of the Revolution. It is a Crown Jewel among Philadelphia restaurants; a place where we can return to feel the fire of the Revolution, imagine the strength of the personalities that walked upon the same soil into the dining rooms. br /br /I had first seen City Tavern on a food channel review; determined then and there to visit it should I ever make it to Philadelphia. Several years later, I did. The restaurant itself is a step back into our country's past that is becoming more inspiring as we move ever farther away from it. This beautiful cook book that pays homage to both the Tavern and to the Time it served during the Revolution will make you feel good just looking at the cover. If you are a person who loves American History as well as admiring the art of fine cooking, then naturally, this book will be something that will do it for you. But it's more than a cook book per se. It's a solid history lesson through the most basic of the things that brought us together, mingled and made us the glorious "melting pot" that we became - our food. The creature comforts of our forefathers.br /br /The forward contains clips of dates of historical importance surrounding City Tavern, and each recipe has an interesting short addition affixed to it's page, with a "chef's note". There are no high gloss photographs, something which I usually "warm my hands over", but is instead filled with subtle pencil sketches, as well as a city map on the inside covers, with second street running parallel to the Delaware River. When "Washington crossed the Delaware" he probably couldn't wait to cross it back again to take respite at the Tavern.br /br /We have so many things to be thankful for that it's easier to deal with what isn't. Salud! to Chef Walter Staib and Staff! May his visionary endeavors continue a tradition established upon a tradition for lifetimes to come.

City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant Feature

City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant Overview

DIVIn May 1774, soon after City Tavern opened for business, Paul Revere arrived at its doors to announce Parliament’s closing the port of Boston. In 1777, the Tavern hosted America’s first official Fourth of July celebration. And in 1789, this landmark inn held a banquet for George Washington as he passed through Philadelphia en route to New York for his presidential inauguration.Through the Revolutionary period and the early republic, City Tavern was the center of American political and social life. More than a meeting place for prominent Americans, the Tavern also acquired a reputation as the best restaurant in North America, the setting for suppers, “as elegant as was ever laid on a table,” according to John Adams. Since Philadelphia’s seaport was the lively center of eighteenth-century commerce, it’s no surprise that it was here that the finest imported foodstuffs, Madeiras, clarets, and exotic fruits and spices met the bounty of the New World, giving the City Tavern chef an unlimited supply of ingredients.More than two hundred years later, the Tavern is still garnering high praise for its gourmet cuisine and elegant atmosphere. The fusion of classic European cookery, American game and produce, and exotic island spices enjoyed by early visitors to the Tavern is recreated every day by chef/proprietor Walter Staib.ICity Tavern Cookbook/I reveals the richness and diversity of the eighteenth-century table. Within these pages are 200 authentic recipes that capture the best of early American gourmet cuisine. These dishes, updated for modern tastes, include world-famous West Indies Pepper Pot Soup, Roasted Duckling with Peach Chutney, Lobster Potpie, Thomas Jefferson’s Sweet Potato Biscuits, plus Martha Washington’s Chocolate Mousse Cake. With fascinating historic tidbits and trivia that bring eighteenth-century American gastronomy to life, ICity Tavern Cookbook/I offers the reader a delicious lesson in culinary history./Div

*** Product Information and Prices Stored: Jul 20, 2010 20:17:17 ***

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Microwave Gourmet

Cook fast!br /br /I once stumbled upon Book Off while wandering near Grand Central in Manhattan, and saw a large collection of used cookbooks using the microwave oven. I was impressed, but couldn't read Japanese.br /br /And this book, in English! Not as colorful, but detailed nonetheless. I have only tried one recipe so far: tapioca pudding. Simple ingredients, great taste. It took less than an hour to make 4 batches, filling 10 3-oz cups in each batch.br /br /Follow the instructions closely. You can do many things, but some things are best avoided in the microwave oven. Speed comes with a price: hazards, and higher fixed costs. It's helpful to have a large, shallow, microwave-safe container that does not get hot. If you cook in large quantities, you might invest in a second microwave oven (Mom thinks this is a crazy idea).

Microwave Gourmet Feature

Microwave Gourmet Overview

The first microwave cookbook ever introduced by a major food writer--a breakthrough cookbook that challenges all the preconceptions about what one can and cannot do with a microwave. Includes hundreds of entries explaining how different foods react in a microwave. Black-and-white illustrations.

*** Product Information and Prices Stored: Jul 19, 2010 14:43:00 ***

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The Gourmet Pregnancy

I'm a huge dessert fan and never more so than when I was pregnant. Our prenatal instructor decided I must be expecting a girl based on my sweet tooth while pregnant. But of course you don't have to be pregnant to enjoy some of these recipes. In the "snacks and sidekicks" section, there are terrific recipes for banana, yogurt and juice layered popsicles, maple walnut caramel corn, slightly naughty biscotti and grilled peaches with pink grapefruit and mint - wow! In desserts, a few of my favourites are: almond mocha nanaimo bars, chocolate truffle souffles and chocolate raspberry fudge. All are really fairly simple to make and taste superb...

The Gourmet Pregnancy Feature

The Gourmet Pregnancy Overview

Congratulations--You're pregnant! In less than nine months you'll have a tiny baby bundle of joy to hold, love and care for. Until then, you'll be blessed with a growing belly, an altered lifestyle, and the very real possibilities of morning sickness, food cravings and food aversions. Your relationship with food and your body may change significantly, but luckily there are opportunities for it to change for the better! p Though Leah Douglas was thrilled to find out she was expecting, she soon found herself longing for the days of cooking and eating whatever struck her fancy. Now that cocktails, sushi, and nights on the town were out of the question, she decided to search for new ways of experiencing food, friends, and fun. With a few tweaks, she discovered guilt-free--and doctor approved--gourmet meals that made her feel sexy and confident in her changing body. p Discover the recipes that made Leah's pregnancy luxurious and nourishing. Each mouth-watering dish has been reviewed by women's health specialist Dr. Jan E Christilaw, MD, FRCSC, MHSc, and features ingredients that are rich in the vitamins and nutrients a growing baby needs. Filled with easy gourmet recipes and beautiful photography that celebrates the changing bodies of pregnant women, iThe Gourmet Pregnancy/i will help you or a woman you care about shed worry and stress, tackle cravings wisely, and indulge in nourishing self-care and delicious eating. p Celebrate your pregnant body, pamper your palate and start loving up your kitchen!

*** Product Information and Prices Stored: Jul 18, 2010 09:08:20 ***

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The Hustlin Gourmet's Cookbook: Cookin Wit Big Fella (Volume 1)

The Hustlin Gourmet's Cookbook: Cookin Wit Big Fella (Volume 1) Feature

The Hustlin Gourmet's Cookbook: Cookin Wit Big Fella (Volume 1) Overview

The term Soul Food is often overused to represent a style of cooking mastered by blacks in the old South. Yet, Soul Food means much more than that. Soul Food is love. It's a unique kind of love that it is cooked into the food, eaten, digested, and deposited into the spirit where it creates a euphoric feeling all over your body. Big Fella is the premier purveyor of soul food. To know him is to love him. It is amazing to know how many lives he has touched through his countless meals and recipes. Only one chef in America can get the unsolicited endorsement of Big Snoop Dogg and still get his mamma's approval! Open this book and enjoy as you are now Cookin Wit Big Fella!

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The Magnetic Potato Cookbook (Magnet Gourmet)

The Magnetic Potato Cookbook (Magnet Gourmet) Feature

The Magnetic Potato Cookbook (Magnet Gourmet) Overview

*** Product Information and Prices Stored: Jul 15, 2010 21:51:13 ***

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The Bubba Gourmet

I picked this up at a bookstore because I leafed through it and saw seafood recipes. From my nickname you can prob guess that I am a seafood fan. I began to read this book expecting to be disappointed because so many people don't get seafood and how to cook it. This guy DOES! I was so thrilled by FINALLY reading some good seafood recipes that I read the whole thing from cover to cover! This is now my FAVORITE cookbook and I reach for it even before I reach for my other two faves, The New York Times Cookbook and The Joy of Cooking. Get this one...you'll like it

The Bubba Gourmet Feature

The Bubba Gourmet Overview

Okay, these ain't your momma's collard greens...or black eyed peas...or potato salad. Inside these pages are a host of Southern recipes that will make you reconsider everything that you thought you knew about Southern cooking and Southern cuisine. In The Bubba Gourmet, classic Southern ingredients meet up with classical techniques and a whole travelogue of outside influences that take old family favorites to new heights. Whether you are hankering (Southern for craving) some Pinto beans with a little flair or some mouthwatering Oyster Stew with a Southern accent, you'll find it in the pages of The Bubba Gourmet along with plenty of other tasty and no-nonsense recipes. Along the way, you'll get a glimpse of what living (and eating) in the South is really like.

*** Product Information and Prices Stored: Jul 14, 2010 16:04:12 ***

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Gourmet's Guide to Europe (Cooking in America)

Gourmet's Guide to Europe (Cooking in America) Feature

Gourmet's Guide to Europe (Cooking in America) Overview

DIVLt. Col. Nathaniel Newnham-Davis' 1908 "The Gourmet's Guide to Europe" prov/div

*** Product Information and Prices Stored: Jul 12, 2010 04:51:19 ***

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Gourmet Wine Cooking - The Easy Way

If you enjoy cooking with wine, you will have to have this book. It has several helpful chapters in reference to wine selection, storage, and more in addition to the many recipes. Recipes include: Beverages, Appetizers, Soups, Meats, Poultry, Fish/Shellfish, Cheese/Eggs/Pasta/Rice, Vegetables, Quick Breads, Salads/Salad Dressings, Sauces, Bastes, and Desserts.

Gourmet Wine Cooking - The Easy Way Feature

Gourmet Wine Cooking - The Easy Way Overview

*** Product Information and Prices Stored: Jul 10, 2010 23:16:19 ***

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Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!

I often call myself "the fois gras foodie on a bacon budget." If you walk into my home, chances are the TV will be tuned to some kind of cooking show while I'm multitasking. At the ripe old age of 47, I've picked up a lot of knowledge about appreciating and playing with food in the past five years from those shows and various cookbooks. When I saw this book, I assumed it would be for a kitchen newbie, not me.br /br /I was wrong. There are tidbits in here that I haven't heard/seen/read anywhere else. Sure, I know that you can reduce balsamic vinegar to a syrup and garnish a plate with it... but this book also says, "it will keep indefinitely stored in a tightly closed jar at room temperature." Nice!br /br /The tips are organized alphabetically, but I doubt you'll pull the book off the shelf in the middle of dinner prep to read about Flour or Pumpkins or Cast-Iron Cookware. Instead, you'll enjoy flipping through it whenever you have some down time. Maybe the title should have been "Tips and Trivia Cooks Will Love."br /br /I think this would make a nice hostess gift or stocking stuffer for someone who loves to cook. For someone who's just learning, Alton Brown's book(s) would be more useful. Give that person the "Tips" book only when you can see that they have a real passion for getting creative in the kitchen.

Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook! Feature

• ISBN13: 9780740783449
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook! Overview

A cook's time in the kitchen is now even more productive and easy thanks to ITips Cooks Love/i from culinary authority Sur La Table and cookbook author Rick Rodgers.PITips Cooks Love/i gives cooks more than 500 useful tips for cooking and preparation from the cookware and baking expert, Sur La Table. The easy-to-use book is organized alphabetically for quick answers. It includes tips about ingredients as well as cookware, tools, cooking methods, and other handy information for the busy home cook. For example, did you know that adding white chocolate to whipped cream provides elegant flavor and stabilizes the cream?PThe book also features ten "deconstructed" recipes that offer lots of smart ideas illustrating ways to improve the dish and one's cooking. Six "technique" sections for quick and informative reference offer tips on tricky skills, such as braising, baking, and grilling, as well as some great charts to help cooks adapt a recipe to a different-size pan.

*** Product Information and Prices Stored: Jul 09, 2010 17:40:13 ***

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The 99 Cent Only Stores Cookbook: Gourmet Recipes at Discount Prices

Top [...] cook book review:br /br /The 99 cent only stores cookbook is a long overdue companion for the budget-conscious cook. Priced at only .95, anyone can afford to have this guide in their collection, and many of the recipes will be useful when you're strapped for cash, or short on ingredients.br /br /Christiane has imaginative ways of using non-perishables and canned ingredients such as spam, sardines, and pancake mix.br /

The 99 Cent Only Stores Cookbook: Gourmet Recipes at Discount Prices Feature

• ISBN13: 9781598694697
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

The 99 Cent Only Stores Cookbook: Gourmet Recipes at Discount Prices Overview

"CJ delivers the mouthwatering scrumptiousness every time. Her dishes are delectable. And I am a connoisseur of all things delicious."br -BJack Black/BP Tired of forking over hundreds of dollars for entertaining her friends and family, Christiane Jory made a decision. She challenged herself to create more than 100 gourmet recipes for appetizers, side dishes, main courses, and desserts-solely with items she found at 99¢ Only Stores! In this delightful, practical cookbook, Jory serves up delectable dishes, including: ulliArtichoke Spinach Bake on Homemade Pizza Bread liGreen Beans Au Gratin liChicken Tetrazinni liPinot Noir Poached Pear Tart /ul This handy guide is filled with sample menus, a glossary of cooking terms, and space for creating recipes of your very own. Each recipe includes an estimated cost and helpful kitchen hints, such as uses for recycled milk cartons and how to freeze egg whites. Never again will finances be an excuse for not entertaining with pizzazz. With IThe 99¢ Only Stores Cookbook/I, feeding a family, playing host to five or six, or even simply cooking for one at home needn't cost a small fortune ever again!

*** Product Information and Prices Stored: Jul 08, 2010 12:05:25 ***

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The Cape Cod Fish Seafood Cookbook: From basic to Gourmet

The Cape Cod Fish Seafood Cookbook: From basic to Gourmet Feature

The Cape Cod Fish Seafood Cookbook: From basic to Gourmet Overview

Cape Cod is justly famous for its succulent seafood -- from the oysters of Wellfleet and the scallops of Chatham to the lobsters, clams and mussels found abundantly around the shore. From the fish swimming in local waters to the sport fish found offshore -- this bounty from the sea provides us with nothing less than a gourmet feast. The book describes the main types of seafood, providing information on purchasing, catching, and cleaning each species, plus recipes describing methods of preparation from basic to gourmet. Gathered over a period of 20 years from Cape Cod's finest chefs and amateur cooks, this collection of recipes runs the gamut from simple steamed clams to the great seafood stews of the world, adapted to local ingredients.

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"Mom's Secret Recipes" - Keep These To Yourself!

I am an older guy and many of these dishes were a welcome sight at any dinner table when I was growing up. I never thought anyone could beat my mother's recipes lists, but this book does it! The bad part -- everyone loves the meals in this cookbook and I have NEVER get any leftovers because we eat it all up as soon as it's served!

"Mom's Secret Recipes" - Keep These To Yourself! Feature

"Mom's Secret Recipes" - Keep These To Yourself! Overview

This collection of over 200 recipes were some of Mom's brfavorites (as well as ours) and show the true dedicationbrand love for our family that our Mom showed in her cooking.brbrThese recipes includes some of her favorites as well as brsome that were passed on to her over the years.brbrThe categories includes:brbrBreakfast MealsbrLunch MealsbrDinner MealsbrSide DishesbrDesserts SweetsbrSoupsbrPasta DishesbrSaladsbrAppetizers SnacksbrCrock Pot MealsbrFood for KidsbrPunchbrGrill MealsbrSpecialty RecipesbrbrEvery recipe is table of contents listed and fully searchable.

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Eydie Mae's Natural Recipes ~For the Live Foods Gourmet ~

Eydie Mae's Natural Recipes ~For the Live Foods Gourmet ~ Feature

Eydie Mae's Natural Recipes ~For the Live Foods Gourmet ~ Overview

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Easy Gourmet Cooking

Easy Gourmet Cooking Feature

Easy Gourmet Cooking Overview

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Easy Gourmet Fish and Sea Food Recipes. Delicious Cookbook With Baked Fish, Crab Cakes, Shrimp Ideas and Much More.

Easy Gourmet Fish and Sea Food Recipes. Delicious Cookbook With Baked Fish, Crab Cakes, Shrimp Ideas and Much More. Feature

Easy Gourmet Fish and Sea Food Recipes. Delicious Cookbook With Baked Fish, Crab Cakes, Shrimp Ideas and Much More. Overview

brHere are a few of the recipes that you will learn:brbrBacon Wrapped Barbeque Shrimp brBaked Fish With Lemon Pepper Crust brCitrus Sauced Fish brCrab Cakes brCrab Tetrazzini brDungeness Crab Fritters brGarlic Shrimp brGrilled Rosemary Garlic Shrimp brGrilled Shrimp W/ Ginger Pineapple brOrange Salmon Steaks brScampi Casanova brSalmon Fillets Stuffed With Crab-Meat brShrimp Scampi Extraordinaire brbr

*** Product Information and Prices Stored: Jul 02, 2010 06:32:18 ***

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