Reviews (9)

Culinary Arts.
One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.) In addition to numerous recipes and pieces of valuable advice, information and memories -- particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table -- Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without: A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.
An Excellent Resource
While this is essentially a textbook for culinary students, On Cooking is still very accessible.I would reccommend this book to any amateur wanting to learn more about the concepts behind cooking, rather than just reading and following a recipe.
On Cooking
This book is a huge help for anyone seeking more knowledge in the culinary arts area. It provides you with many tips on how to cook in high quanity. It also has many wonderful recipes! ... Read more

Subjects:  1. Business & Economics    2. Business / Economics / Finance    3. Cookery    4. Cooking    5. Industries - Hospitality, Travel & Tourism    6. Methods - Canning & Preserving    7. Cooking / Culinary Arts & Techniques    8. Hotel & catering trades   

Reviews (21)

art demystified
this book simply takes all of the guess work out of an extremley important and somewhat forgotten art. We as chefs or be you a cook, owe a round of applause for this project. i think this is one of the most important books to come out in years. Forget all that other food net crap and celeb chefs, get your hands elbow deep in some pig and take extreme pride in something that you have created from ingrediants so simple but elusive in execution. Anyone can cook a piece of meat , fish or veg but to really manipulate and change something is truly magnificent.

Charcuterie: The Craft of Salting, Smoking, and Curing
This a great book. I have enjoyed using it. It is well written and a pleasure.

From Oscar Meyer to Galantine de Canard.
Jane Grigson wrote the fundamental overview of charcuterie, and, under her influence, Fergus Henderson shared a handful of incredibly delicious recipes out of the charcuterie tradition.Filling the gap between them, as I see it, is Michael Ruhlman and Brian Polcyn's Charcuterie, an excellent, balanced, enthusiastic cookbook that steers home cooks into the fundamentals of meat preparations.The book is encouraging evidence that a significant number of Americans have awakened to the pleasures of well-prepared meat.This isn't a fringe publication: it is a beautifully-designed, well-written, premium production.And it's about time.
Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Food    5. Methods - Canning & Preserving    6. Preservation    7. Smoked meat    8. Specific Ingredients - Meat    9. Cookery by ingredient    10. Cooking / General   

Reviews (2)

A fine book reference from a fine Pastry Chef!!
I had heard about this book from friends and colleagues and was determined to get it.After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills.It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.
On Baking by Eddy Van Damme is a MUST for every Chef & Cook!
This cookbook is a feast for the eyes and offers extraordinary recipes for both the novice and professional baker. The recipes bring a new creativity and delicacy to the palate, herefore unavailable.I have prepared many of the recipes and ALL have been winners: check out the creme brulee and then continue to read through the multiple options that spring from this one delicious dessert.
Read more

Subjects:  1. Baking    2. Baking - Confectionery    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Bread    6. Methods - Baking    7. Methods - Canning & Preserving    8. Methods - General    9. Cakes, baking, icing & sugarcraft    10. Cooking / Culinary Arts & Techniques    11. Food & Drink / Cookery    12. General cookery   

Reviews (10)

I liked it
I had to buy this book for my Quantity Foods course as a part of my Dietetics major. I actually liked the book, and I am going to keep it for later use. I thought the book was organized very well. Some of the charts in Chapter 2 and 5 that we used quite often were a little hard to find (because there are so many!).
Wow!!! A must have for all chefs
I had seen this book at a friends business and thought it was good.Since I have ordered and received it I have had the chance to really review the contents and find it one book that I can use daily.The CD rom is also fantastic in the number of recipes it contains.One nice feature is that you can size the recipes to what you need.Another great plus.Well worth the money. Tom Elliott, CEC

Food For Fifty
Very well written book, leaves nothing for the mind to question,I would highly recomend this book! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Menus    4. Methods - Canning & Preserving    5. Methods - General    6. Methods - Quantity    7. Quantity cookery    8. Cooking / Culinary Arts & Techniques    9. General cookery    10. Hotel & catering trades   

Reviews (79)

great ideas not so great tasting
While I enjoyed the book's concepts and found the recipes and preperation easy to follow I found that the recipes are not so tasty.Several of them were just too repetitive and not something I would enjoy eating day in and day out.

Excellent book
I have read other Once a Month Cooking books and this is by far the best that I have encountered. Each recipe is on its own page, andthe ingredients and amounts are clearly listed in a grid format (for 6, 12, on up, servings) with cooking instructions, packaging suggestions and ways to cut the fat content. The website has even more recipes in this same format that you can download. If you wanted to, you could have the book's spine removed, have it 3-hole punched and create your own recipe binder, inserting whatever downloaded recipes you desire.
Good techniques, less than stellar recipes
First the good- I like the format, the technique works well, and I enjoyed making a lot of recipes for my small family that I could serve and store. I liked being able to grab additional recipes off the internet site.
Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Methods - Canning & Preserving    5. Methods - Quantity    6. Methods - Quick & Easy    7. Cooking / General   

Reviews (5)

Great canning and preserving resource
I have the Ball Blue book, but this book is a must-have as well.It has great details about the basics, plus several very unique recipes for different preserves.Highly recommended!Would be a great gift for the home-preserver.

Review
I have always believed that I could do anything with a little learning. This book re-inforced what I have already done and gave me several new things that I was unaware of PLUS many many recipes for things I am most anxious to try.

I love this book.Although I am a new canner.
I am a new canner and I love this book.I did know a little about canning but this is my first year doing it by myself.I like the produce purchase guide in the back of the book and also the trouble shooting guide.The produce purchase guide shows you approx how many fruits and/or veggies to a pound so that if a recipe calls for something by pounds in lieu of cups it's there for you if you don't own a scale.
Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Canning and preserving    6. Cooking / Canning & Preserving    7. Fruit - Preservation    8. Vegetables - Preservation   

Reviews (4)

Despite errors and hysteria an OK Beginner Book
Being a former research scientist, it is perhaps unfair to critique a book for beginners.The recipes, trouble shooting and sources chapters are great. You will never get sick following this book.
A basic must...
Canning & Preserving for Dummies is a great 'starter' or review for those who are into home food preparation and storage.

Anyone can learn how to can.
I have NEVER canned anything before in my entire life, and I decided to try it. I was extremely apprehensive but bought all the ingredients/equipment necessary.I read this book one time, and followed the directions. VIOLA!!!I had perfectly canned jam.I must add though, if you order any kind of water bath canner set, you will probably get a free Ball Canning Book which states the same information. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Food Science    5. General    6. Technology    7. Cooking / General    8. Preserving   

Reviews (9)

Good basic direstions, if you can find them
I received a copy (make that two copies) as a gift, since my family knows how much I put up canned veggies and pickles.While the directions are simple and concise, the organization of this book is the exact opposite.The book is little more than a collection of guides published by the USDA with an index in the back.The small print did not help in the throes of a bushel's worth of veggies either. The lack of more complex recipes was disappointing.All in all, I'd rather have a copy of the Ball Blue Book than this.

Canning review
very eaasy to read book on canning many items.I found this very useful in my kitchen, and have used several recipes from it.

The most comprehensive canning guide ever
I am thoroughly impressed with the layout, "how-to" canning guide and all the additional information provided to both the beginner and learned home canner.A real necessity to your kitchen and 'natural' food preparation process. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Cooking / General    6. Preserving   

Reviews (9)

Great dehyrator book
Reviewer "dunnd1" commented that this book does not cover jerky.He is incorrect.I learned to make jerky with this book; it contains some wonderful jerky recipes.

The "bible" for dehydrating foods.
If you have a food dehydrator collecting dust somewhere, get this book and haul it out! Strongly recommended for those considering a dehydrator
I bought this after I bought my dehydrator, although I would have bought a better dehydrator if I had read this before. This book gives several great reasons why you should consider a dehydrator, and how to make the most of it. I could have never imagined making a tofu cracker, for instance!!Read more

Subjects:  1. Cookery (Dried foods)    2. Cooking    3. Cooking / Wine    4. Dried foods    5. Drying    6. Food    7. Methods - Canning & Preserving    8. Methods - Special Appliances    9. Reference    10. Cooking / Special Appliances    11. General cookery   

Reviews (27)

How To Ferment Your Sexual Orentation
This book kept leaving the subject context delving into the world of sexual and lifesyle fermintation. I just wanted a good book on The Flavor, Nutrition, and Craft of Live-Culture Foods.
WARNING!! MORE THAT A RECIPE BOOK!!
First let me say, this book has some of the most diverse fermentation instructions of any book I have in my library.
Good Information, Unappealing Format
I purchased this book as and accompaniment to Sally Fallon's "Nourishing Traditions."While much of the information given was very interesting, I found the format a little "wild."I am usually a more right-brained individual, and enjoy a variety of fonts and formats, but in this case it seems a little overboard!I found it difficult to find the answer to specific questions about fermentation; such as how to properly store fermented products.I'm sure the answer is in there somewhere, but I didn't have time to reread the whole book to find it!
Read more

Subjects:  1. Beverages - Beer    2. Beverages - Wine & Spirits    3. Cooking    4. Cooking / Wine    5. Fermented foods    6. Methods - Canning & Preserving    7. Methods - General    8. Preserving   

Reviews (9)

Information I needed.
With my mother-in-law moving away, this year I had the job of putting up what I could out of my garden. I have known of this book for some time but never owned a copy. Trying to find a book to help me I came across the Ball Book. It ended up being one of the best books I have as far as gardening is concerned. It gave me the info I need to put up my items from the garden and explained the process to me in terms and words I could understand. You will not go wrong if you buy the book.michael beck- florence, alabama

Great book, but shop around
I was a little intimidated as a beginning canner, but this book broke everything down into very simple steps.I'm looking forward to trying everything.Amazon was really great on delivery too.But wouldn't you know, when I went to Wal-Mart to look for jars, there was the Ball Blue Book of Preserving next to the other supplies for the regular price of $5.72.

The Book to Turn To when Canning
This is the resource book everyone refers to when canning. This book has information about canning safely, canning methods, recipes and more. If you have an abudance of some fruit or veggie this book will have a recipe to help you save your harvest for eating later. This has been an invaluable resource and has paid for itself many times over in the money we have saved canning just some of the simple things like jams.
Read more

Subjects:  1. Cooking / Wine    2. Methods - Canning & Preserving   

Reviews (6)

Excellent Book!
I have several books on dehydrating your own trail meals and this iseasily the best. It is concise and full of good ideas and recipes. The guidance is flexible enough for the lightweight backpacker or for the canoe or pack mule traveler. For example, some of the recipes call for a dutch oven (too bulky and heavy for the lightweight backpacker) and others are suitable for a one pot meal (ideal for the lightweight backpacker).
Trail Food Drying
Good book about the subject. No frills, but lots of good info in a small package.

straightforward drying advice
I've had this book for a few years now, and have read it cover to cover several times.It gives good advice on how to dry everything from plain vegetables to your leftover dinner.I even started to dehydrate my own eggs,and let me tell you they come back wonderfully.Great book that will have you tossing aside those $6.00 nasty premade meals. ... Read more

Subjects:  1. Camping    2. Cookery (Dried foods)    3. Cooking / Wine    4. Drying    5. Food    6. General    7. Hiking    8. Methods - Canning & Preserving    9. Outdoor Skills    10. Outdoor cookery    11. Outdoor recreation    12. Sports    13. Sports & Recreation    14. Active outdoor pursuits    15. Preserving    16. Sports & Recreation / Camping   

Reviews (13)

Very practical guide to energy efficient food storage
No matter what your location or how much space you have, the Bubels are likely to have a root cellar option that will work for you.I've got the first edition, but I'm sure the second edition is just as good if not better.Detailed explanations of how to store vegetables and fruits without electricity with specific temperature and humidity recommendations for each variety.Many different cold storage designs.Good photos and diagrams.Well worth the money.

Yup!
Goes into what when and where. Perfect!Reduce your need for the grid man!

A must have for the serious gardener
If like me you love growing a vegetable garden and then canning, freezing, or dehydrating your produce, then this is a book you should seriously consider adding to your library.Especially since energy costs for cooling in summer and heating in winter are going up.
Read more

Subjects:  1. Cooking / Wine    2. Fruit    3. Gardening    4. Gardening/Plants    5. Methods - Canning & Preserving    6. Root cellars    7. Storage    8. Techniques    9. Vegetable gardening    10. Vegetables    11. Cooking / Canning & Preserving    12. Food & Drink / Cookery    13. Fruit & vegetables   

Reviews (4)

If you want to learn to smoke foods, this is the book!
This is probably the most complete, detailed book available on smoking food. It's not a barbecue book, it's a smoking book. Written by Warren Anderson, a food enthusiast and long-time food smoker, It covers both cold and hot smoking and includes detailed instructions for building your own smoker, or using commercial smokers. Warren shares everything he has learned through years of smoking food. A chapter covers smoking woods, where to get them and the characteristics of different types of woods. The chapter on cures and marinades covers brines, dry and wet cures, and marinades. Detailed recipes and instructions are included for making smoked bacon, ham, pastrami, jerky, cheese, turkey, fish, shellfish, sausage, nuts, and even smoked Peking duck. It's interesting that the Publisher's Weekly review is critical of the book for being TOO detailed. According to Publisher's Weekly, the descriptions and techniques "read like a technical manual, although Cook's Illustrated fans might welcome the excruciating detail. Though directed toward nonprofessionals, this book isn't likely to please armchair chefs." So, if you are an "armchair chef", this book may not be for you, but as Publisher's Weekly says "for those who plan to make a habit of smoking food, Anderson delivers". If you are serious about smoked food then this book is for you.

Hardly worth the money
This is a very basic book.If you really want to start from "scratch" this is the book for you.Using the authors long drawn out curing and smoking process, which he describes in detail, is not very practicle unless you have nothing else to do with your time.Too much time is spent in the book describing very elementary things like oven mitts. This is my third book on grilling/smoking and this book won't be one I refer to for advice.I am in the beginning stages of smoking for fun and as a hobby andI expected more out of this book.I didn't get it, save your money and don't buy it.

Did not dazzle
Was not quite what I expected. A lot of good info, but short on specifics. ... Read more

Subjects:  1. Cookery (Smoked foods)    2. Cooking    3. Cooking / Wine    4. Meat Cookery    5. Methods - General    6. Smoked foods    7. Cooking / General    8. Preserving   

Reviews (5)

useful book
Good book. Has sensible, usable recipes and canning/preserving information pertaining to a variety of produce.Well written and easily understandable.

Full of Information
This book is great for the the novice.It covers soup to nuts (literally)!! After my first (successful!) attempt at canning tomato sauce and pickeling zucchini, I wanted to get more out of my garden.This year we had to take a hiatus from producing our own vegatables, but I ordered this book now, so I can be better prepared for next year.This books gives tips on types of vegatables to plant, harvesting tips, and a guide on how to best preserve each item.It has also given me plenty ideas to plan for in the next few years.My goal is build a root cellar in my basement.This book was definatly worth the money for the advice it gave me.

Great guide
I've recently expanded my preserving repertoire beyond canned tomatoes & pickles and into the worlds of pressure canning, drying, and freezing. This book is perfect for the person exploring these (and other) options for "putting up" food. Especially helpful is the early section of the book with a long list of common fruits and vegetables with a summary of the best methods of preservation. Subsequent chapters present each method in detail (with good explanations of the science behind them) and provide greater detail on how to apply them to specific foods. I've also tried (with good success) several of the recipes that appear toward the end of the book. This was an excellent purchase for my needs. ... Read more

Subjects:  1. Cookery (Vegetables)    2. Cooking / Wine    3. Fruit    4. Gardening/Plants    5. Methods - Canning & Preserving    6. Preservation    7. Vegetables   

Reviews (5)

A-OK
This is a good book for the beginner with a lot of fine details.I have enjoyed reading the book and using a couple of the receipes but I find it a very close copy of the Ball Bluebook of Home Canning, etc.In fact, many of the receipes are quoted from the Blue Book.It is one I will use many times again though.

yummy jerky
I love the fact that this book covers canning (pressure and water bath) drying, and root cellaring all in equal detail. I have been searching for a good jerky marinade for about 6 months now with many flops inbetween. This book delivers. I LOVE the marinade for beef jerky in it. I have also made the peach jam, very tasty. It was interesting to read about creating a root cellar, and got me thinking into how I can incorporate that method of preservation into my lifestyle. Very good book!
The Big Book of Preserving the Harvest
I have been canning and pickling for about 25 years. I bought this book a month ago and was pleasantly surprised that there could still be a book that could start in me the tickling and energy to start immediately and try all the preparations in the book. Along with Canning by Sue Deeming, they are the best books in Canning and Pickling I have encountered.Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Cooking / Canning & Preserving    6. Preserving   

Subjects:  1. Endocrinology & Metabolism    2. Food Content Guides    3. Life Sciences - Biochemistry    4. Medical    5. Metabolism    6. Methods - Canning & Preserving    7. Reference    8. Saccharomyces cerevisiae    9. Science    10. Sugars    11. Biochemistry    12. Endocrinology    13. Technology / Food Industry & Science   

Reviews (10)

Invaluable resource for those that want to learn to preserve foodsafely at home
A passionate home cook that has been honing her cooking skills for the last 25 years writes this review.My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry".This book is exactly what I expected it to be, a vast collection of information regarding canning, and freezing, curing, and drying food.
Geat Supppplementary Resource
I found the book Putting Food Bye to be an excellent supplementary resource for the amiture food canner or dehydrator.I found it to be especially useful if you want to learn about canning food in metal cans.Few other resources cover this topic as well.The book is well written and easy to read.

Required classic for the kitchen
Home preserving is best done with a guide such as this; if you don't understand how acids, heat, cleanliness are involved in preserving food healthfully, you can get into some deep trouble.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Food    4. Methods - Canning & Preserving    5. Preservation    6. Reference    7. Cooking / Canning & Preserving    8. General cookery    9. Reference works   

Reviews (1)

For the professional and consumer alike!
This is the best I have read on this topic to date!Read more

Subjects:  1. Chemistry - Industrial & Technical    2. Chemistry - Physical & Theoretical    3. Food Engineering    4. Food Science    5. Methods - Canning & Preserving    6. Radiation Chemistry    7. Radiation preservation of food    8. Science/Mathematics    9. Technology    10. Technology & Industrial Arts    11. Food & beverage technology    12. Science / Chemistry / Technical & Industrial   

Editorial Review

If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Read more

Reviews (40)

Real Life Success With These Recipes
Here's a news story from my local paper about this book:
Many great answers
This is a wonderful book for people who are familiar with the canning process and who want to move to the next level. It has good recipes but I found it most helpful with lots of easy-to-understand technical information most books are completely lacking. This is a must-have book for anyone who is serious about canning and preserving.

This one stands out!
After picking and choosing recipes out of many different canning/preserving cookbooks, I can truly say this one stands out. It is beneficial for both the beginner and the expert, as it covers the basics in clear detail, and has a wide range of recipes from the delicious basics to the exotics.Those interested in competing or in just having their canned gifts make the best impressionwill find practical information on how to make their products look and taste as good as possible--even how to clean the jars so they sparkle! (use vinegar) My hats off to the author! My only wish is that this would be available in hardcover or in lie-flat binding, because I know it is going to get used for YEARS in my canning kitchen. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Reference    6. Fiction / Short Stories (single author)