Reviews (11)

Excellent source
This book has lots and lots of pictures and loads of information on a large selection of herbs and spices.Some of them are non-traditional...which in my opinion only add to its value.There are a few reciepes, but this isn't really a cook book...it's a reference book for ideas.

Great book
One of the most detailed and enthralling books on cooking I've read in some time.Excellent graphics, descriptions, and infinitely useful

Only book you need on herbs and spices
`herbs & spices, the cook's reference' is the latest of eight different books on either herbs or spices by noted culinary editor and author, Jill Norman, one of the more influential disciples of the great English culinary writer, Elizabeth David, who contributed two books of her own to this subject.
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Subjects:  1. Cookery (Herbs)    2. Cookery (Spices)    3. Cooking    4. Cooking / Wine    5. Herbs    6. Reference    7. Specific Ingredients - Herbs, Spices, Condiments    8. Spices    9. Cooking / Herbs, Spices, Condiments   

Editorial Review

Beth Hensperger and Julie Kaufmann's Read more

Reviews (35)

Rice Cooker Size?
I just purchased a Sanyo Micron 3.5 cooker-it's just for 2 of us. Would this book be helpful or is it geared to large quantities? Thanks

Am I missing something?
Maybe my Zoji neurofuzzy (NS-ZCC10) is defective, but I can't do with it what these authors say I should be able to do.
Great, But Not Foolproof
While I love this cookbook, I'm going to tell you about the problems so you can get better results from it.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Special Appliances    5. Specific Ingredients - Rice & Grains    6. Food & Drink / Cookery   

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.
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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 (119)

Trade secrets?
Well I was shocked when I received this book that the recipes inside are actual Ben & Jerry's flavors. I figured they would be when I bought, but I figured on being disappointed. Making these is not a complicated 40 step process like some recipes. If you love Ben & Jerry's great Ice Creams and like making your own, you will enjoy these recipes.

yummy ice cream
I tried several ice cream recipes that came with the recipe book with my ice cream maker as well as several I found online, they were all terrible, didn't freeze well, some didn't even make ice cream. Ben and Jerry's were the best recipes. The only problem I had was using the raw eggs. I e-mailed them and they told me they don't recommend using raw eggs. They told me how to pasturize the eggs or better yet use egg beaters. I have been using egg beaters in all their recipes and the ice cream comes out the same. They need to revise this book. I also asked them for some light recipes or frozen yougurt recipes which they told me they were not willing to share at this time. It would be great if they did another book with some new flavors. I recommend this book but do not use raw eggs use egg beaters instead.

Thank you, Ben & Jerry!
Per the advice of Amazon reviewers, I bought this book along with my first ice cream maker and have been very happy.The recipes are simple yet delicious, and the kids and I have fun thumbing through the book looking for a new flavor to try (can't wait to try Egg Nog).Also cool is the brief story of how Ben and Jerry got started in the ice cream business ~ so glad to see a couple of "Vermont Hippies" triumph over bigger, meaner competitors.:o)
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Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Desserts    5. Ice cream, ices, etc    6. Specific Ingredients - Dairy    7. Cooking / Desserts   

Reviews (5)

... and then came the Book of Cheese
From Quebec's Chaput Vacherin Mont d'Or to Ireland's Ardrahan and Roomano of Holland to Switzerland's Sbrinz, Cheese - A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons is a sumptuous feast for mind and eye to 200 of the world's finest cheeses. Listen to what McCalman has to say about Epoisses - "the King of Cheeses" - "Take it out of the fridge, put it on a plate, wait for it to turn meltingly soft and alluring, then cut in and enjoy the beautiful essence of controlled milk spoilage." No wonder this book has become my guide when seeking out a new world of artisanal cheese to explore!
A Course on Cheese
I love a good piece of stinky cheese. I enjoy taking it out of the fridge and letting its nasty old stank peel the paint off my walls, knockout my cat, and make the local children cry. It's how you know you gots yerself sum quality cheese right there.
Remarkable!Essential for Anyone Interested in Cheese
This book, written by one of America's foremost authorities on cheese, is remarkable.The material is well researched, the photographs are stunning, and the recommendations are top notch.Particularly important are the wine pairings, which are insightful and very useful.Like McCalman's "The Cheese Plate," this book looks as elegant as a coffee table book, however it contains a wealth of information valuable to any cheese enthusiast.
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Subjects:  1. Cheese    2. Cookery    3. Cooking    4. Cooking / Wine    5. Dairy Science    6. General    7. Specific Ingredients - Dairy    8. Varieties    9. Cooking / Reference   

Reviews (35)

Cleansing diet eliminates food addictions.
The Rice Diet Solution makes this excellent program completely accessible and it is working remarkably well for me. I've been sitting on 60 extra pounds for abut 10 years. Fad dieting brought instant but temporary results once I returned to eating 'normal' foods made addictive by sodium, fats and sugar. Once I accomplishedthe initial cleansing phase of low sodium and no sugar and, most importantly, no processed foods, my addictions vanished and the weight continues to peel off. I lost half of my goal in two months. I now prefer salad to pizza and won't touch meat. I eat three high nutrition, high fiber, fresh meals day, which prohibits hunger and keeps the calories low. The exercise part is easy! I just gave up my car and walk and take public transit. I'm saving money and stopped my daily contributions of packaging and plastic to the landfill. The book is a guideline to a new way of life that continues to nurture my spirit and redefine my presence and participation in the world.

Easy and it works!
In the first few pages you are told everything you need to know to understand the diet part of this plan. Without even finishing the book, I jumped right in and started and immediately started losing weight! It is so simple, easy and FILLING. If you love fresh vegetables and fruit and can curb your sodium intake, you too should see immedialte results. The rest of the book gives you the nutritional explaination of the healthfulness of the plan (as a health care professional this is something important to me) and advice on lifestyle changes such as taking time for yourself. Easy to read and understand and follow.

A real eye opener
The Rice Diet Solution includes hundreds of tasty, filling, easy-to-prepare recipes -- some from the Rice House kitchen, others inspired by major chefs and adapted to Rice Diet standards.The Rice Diet is not just an eating plan. It's a physical, emotional, and spiritual program that will change the way you live, giving you new vitality, energy, and longevity. Ricers report that the Rice Diet not only helps them solve weight problems they've struggled with their whole lives but also teaches them a whole new way of healthier, more mindful living.
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Subjects:  1. Cookery (Rice)    2. Cooking    3. Cooking / Wine    4. Diets - General    5. Health & Healing - Weight Control    6. Low Cholesterol - Nutrition And Diet    7. Low Sodium - Nutrition And Diet    8. Reducing diets    9. Specific Ingredients - Rice & Grains    10. Cooking / Dietary   

Reviews (5)

Great Restaurant, Great Recipes
While this is a wonderful establishment and one of the best steakhouses I've ever dined at, the recipes, although fantastic, tend to be a tad on the more 'experienced' side.
Fantastic!
Absolutely fantastic cookbook!This is the first review I've entered on Amazon which should give you some indication of my complete and total satisfaction with this book. Recipes are easy to follow and the results are delicious!I am not a professional cook but my results from this cookbook have made me feel like a culinary expert.Compliments from friends and relatives have been terrific!This book is a must have!

If you want elegant dining for that very special occasion, then add Morton's Stake Bible to your collection!
Klaus Fritsch is the co-founder and executive chef of Morton's Steakhouse and an acknowledged expert on the proper preparation and presentation of all manner of steaks. In Morton's Stake Bible: Recipes & Lore From The Legendary Steakhouse, Fritsch (with the help of nationally prominent food writer, consultant, and cookbook editor Mary Goodbody) has compiled one of the very best recipe collections for dishes that would be as welcome as they are easy to prepare in any American kitchen or on any backyard grill. With introductory chapters on "How to Cook Lie a Steakhouse" and "Cocktails and the Food We Eat with Them", these thoroughly "kitchen cook friendly" recipes are organized into chapters devoted to Appetizers; Salads and Soups; Steak: Our Feature Presentation; Other Steakhouse Favorites; Side Dishes; Desserts; Sauces, Dressings, and Condiments. From a Sloe Gin Fizz; Sea Scallops Wrapped with Bacon; Salad Nicoise with Pan-Seared Tuna; and Velvet Lobster Bisque; to Shrimp Alexander with Beurre Blanc; Morton's Legendary Chocolate Cake; Cold Grand Marnier Souffle; and Apricot Chutney, Morton's Stake Bible proves itself to be so much more than just another steak book. But it cannot be denied that the heart and soul of this outstanding culinary collection are the recipes that offer such mouth-watering fare as the Porterhouse Steak; New York Strip Steak; Filet Mignon; Beef Filet Diane; Cajun Ribeye Steak; Kansas City Bon-In Strip Steak; T-Bone Steak; Steak au Poivre; and Beef Filet Oskar. If you want elegant dining for that very special occasion, then add Morton's Stake Bible to your collection!
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Subjects:  1. Cookery (Beef)    2. Cooking    3. Cooking / Wine    4. Meat Cookery    5. Morton's The Steakhouse (Firm)    6. Specific Ingredients - Meat    7. Cooking / Meat   

Reviews (10)

More than just a cookbook
I bought this book mostly for the recipes.It is full of the "philosophy according to Ted" (which I love by the way).The book may leave you wanting more if all you want is a wild game cookbook.I do have to say that the recipes are excellent.My kids beg for the Deer Stroganoff.It is also one of my all-time favorite dishes to eat with the deer that I harvest.I have tried several recipes from the book and all were accurate and very tasty.Thanks to Uncle Ted for creating more than a cookbook - I read from it while I am cooking.

Reading This Book is a Meal in Itself
I don't hunt and haven't yet prepared big game dishes, but I'm always on the lookout for new recipes with which to expand my repertoire.This book made me resolve to take up cooking big game.
A Man'sCookbook
As my husband loves to hunt wild boar and wild duck, I bought this book for him as a farce.However, it has turned out to be a great purchase. We both were at a loss as how to clean, store and cook wild game until "Kill It and Grill It" came along.This is the only cookbook I've bought that my husband hasn't complained about and it's an entertaining and "colorful" read as well. ... Read more

Subjects:  1. Cookery (Game)    2. Cooking    3. Cooking / Wine    4. Game and game birds    5. Hunting    6. Methods - Barbecue & Grilling    7. Methods - General    8. Specific Ingredients - Game    9. Specific Ingredients - Seafood    10. Cookery by ingredient    11. Cooking / General   

Reviews (5)

TheCheat-Sheet for Cheese Lovers
Murray's Cheese Handbook tells us cheese lovers what we have always wanted to know; What are the most fabulous, sexiest, to-die-for, delicious cheeses in the world (that we must eat immediately!)? This book is like sitting down, one-on-one, with Rob Kaufelt and Liz Thorpe. They give us all the quick tips it has taken them years of experience to accumulate. Read this book, and you'll make all your friends think you're the hippest cheese genious around.

Informative and fun
Murray's Guide to Cheese successfully combines all the elements for an outstanding food guide.It is endlessly informative, and everybody from the absolute novice to the most seasoned caseophile will learn something new. Everything from milk types, to storing cheese, to descriptions of the cheeses themselves is discussed succintly and articulately.The author does not assume the reader has an advanced lexicon of esoteric cheese-world terms, nor does he ever "talk down" to the reader.The Top 10 Lists, beverage pairing and cheese plate composing indices alone are worth the price!

a sexy book for sexy cheese
Finally, a sexy book for sexy cheese.This book gives fantastic insight to the world of fromage, without being too dense.Rob makes it cool to be in to cheese.I loved the top ten sexiest cheese list.That's just great.The whole book was filled with good insights on so many cheeses, most of which can't be found at the local grocery.I'm getting hungry for cheese just thinking about the book again.Makes me want to go visit Murray's and buy some more, even though I have plenty in the fridge already.Great book, cheese for every man woman and child.Rob Kaufelt is setting the trend, making cheese cool again.
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Subjects:  1. Cheese    2. Consumer Buying Guides    3. Cookery (Cheese)    4. Cooking    5. Cooking / Wine    6. Dairy Products Marketing    7. Reference    8. Specific Ingredients - Dairy    9. Varieties    10. Cooking / Dairy   

Reviews (14)

A Perfect Fit
I have been on a moderate carb diet for a few years and was experimenting with recipes that would fit with my exchange diet and carb counting.Splenda had been on the market for only a year and few people knew how to cook with it and gain good results.Enter Marlene Koch into my life.Her recipes from this book were just what the doctor ordered.There is just enough sugar to make the textures in the food work, but the carb count and fat content was "a perfect fit" for my diet needs.Not only that, but every recipe I tried tasted fantastic and this book has allowed me to return classic recipes such as three bean salad, coleslaw, gingerbread and "sugar" cookies back into my diet without guilt or ill effects.I've made many of the recipes in this book and make her "Heavenly Cheesecake" for my holiday table each year.
My favorite cookbook
I have tried many receipes from this book, and there is only only one that I won't make again.Not only are the receipes in the book excellant, but I have used the book as a resource for changing other receipes to use Splenda. I have also modified some of the book's receipes to use more whole grains with good results.We like the fact that not only do the receipes use Splenda, but they are also low in fat.My only complaint is that the book does not show the number of grams of sugar, as we don't use the Diabetic exchange method, but use the food index and load information.I also have her prior book "Unbelievable Desserts with Splenda" which does give the sugar grams with the carbohydrate grams. However, I like this book better because it provides receipes for a wider variety of foods.

Fantastic recipes deliver tasty but healthy treats
I received "Fantastic Food with Splenda" as a gift, and what a treat! While you could confidently serve these recipes for company, this is a cookbook you'll use everyday, not just when cooking for special occasions. Author Marlene Koch's dedication and nutritional expertise show through in the well-crafted introductory chapters where she shares solid information on ingredients, techniques and dietary issues as well as in the balanced selection of recipes.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Health & Healing - Diabetic & Sugar Free    5. Health & Healing - Low Fat    6. Low-carbohydrate diet    7. Nonnutritive sweeteners    8. Nutrition    9. Nutrition And Diet    10. Recipes    11. Specific Ingredients - Herbs, Spices, Condiments    12. Sugar-free diet    13. Cooking / General    14. Main courses   

Reviews (2)

I CAN EAT DESSERTS AGAIN!!!
This is a great cookbook and I've been pleased with the recipes I've tried so far.The desserts are excellent and we've had a lot of fun trying them out.Best of all, they are guilt-free!I watch my calorie count every day and many of the desserts are only 100-200 calories.I am looking forward to trying out several of the mixed drink recipes, too.This is a cookbook that covers all types of foods from appetizers to desserts and is a great way to eat healthier.I love that the nutritional information is listed for each recipes, as well as helpful notes for many of them.I wish there were pictures instead of illustrations, but other than that, it's a great addition to my cookbook collection.

The only cookbook you'll ever need.It's that good!
I bought this book because I was looking for recipes using Splenda, and were low in sugar, fat and calories as my husband is a newly diagnosed diabetic. I tried the Banana Muffins recipe first, fully expecting them to taste like "diet food." Wow! Was I ever surprised!I liked the muffins so much, I made them for friends and family who loved them so much they begged me to make more.My husband raved about the Banana Muffins to his doctor who promptly rushed out to buy the book for himself!The books gives analysis per serving info (the main reason I initially bought the book) and the recipes are incredibly easy to follow and taste yummy.We both have hope because of this book that we can eat a variety of healthy, tasty food.This cookbook is the only one I have in my kitchen now.God Bless Marlene Koch for this wonderful book! ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Health & Healing - Diabetic & Sugar Free    5. Health & Healing - General    6. Health & Healing - Weight Control    7. Specific Ingredients - Herbs, Spices, Condiments    8. Cookery by ingredient    9. Cooking / General    10. Diets & dieting   

Reviews (2)

As the title implies, for meat lovers
At $65.00, this book is primarily intended for libraries, but also for those who often buy and cook meat. It is an encyclopedia with lots of color illustrations of the various animals, and cuts of meat.

Meat Buyers Guide
The guide is easy to follow and logical.The pages are laminated so that the guide can be used in kitchen environments
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Subjects:  1. Cookery (Meat)    2. Cooking    3. Cooking / Wine    4. General    5. Meat cuts    6. Specific Ingredients - Meat    7. Standards    8. Cooking / General    9. Food & beverage technology   

Reviews (5)

Sushi
Very nice book, very colorful well explained receipts, and big format.Probably the best one on Sushi around...

Just What I Was Looking For
This book is perfect.Perfect for the beginner, and perfect for the sushi chef.Each recipe has a color picture to inspire you, and detailed directions.
Easily The Best Book On Sushi This Side Of The Rising Sun
Okay, I was going to add some faux-Japanese ambiance here by writing a haiku for my review but it's easier to get half credit by mentioning that I almost did. Moving along, this is as I said the best of several books I've read on the art of making sushi. Not only is the technique of creating sushi carefully explained, but the history of how this most lovely of culinary art forms came about is covered in copious detail. The illustrations here showcase what a master sushi chef can achieve as far as presentation, and of course no effort is spared by the authors in proclaiming the simple truth that sushi is one of the most delicious foods in existence. I have no idea why it took so long for the appreciation of sushi to infiltrate American culture but thank goodness it's finally here. Now that it is, this book can take you to the next frontier, and that is your own personal liberation from the need for another person to prepare your sushi for you. With this book, you can make your own and do it for a fraction of the cost of buying it at a restaurant. It may not look as pretty at first, but umm, it'll be tasty. Yes, it takes confidence to take up the bamboo rolling screen that initial time, but trust me, you can do it and this patient how-to book will get you through from dream to presentation. Soon you'll be serving sushi at every gathering and your friends, co-workers and relatives-by-marriage will be just plain amazed. "Why this sushi thing isn't disgusting at all!" your significant other's Great Aunt Minnie will proclaim while you blush with pride. I seriously liked this book and have bought two more copies to give out to friends this Christmas season. Anything I can do to proliferate the embracing of sushi--metaphorically speaking--by the US public I'll gladly do. I hope after reading The Complete Book Of Sushi, you feel the same. What's left to say? Well, get this book. It's good and it's the one you've been looking for. Trust me. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Regional & Ethnic - Asian    4. Regional & Ethnic - Japanese    5. Specific Ingredients - Seafood    6. Japan    7. National & regional cuisine   

Reviews (29)

Backyard smoker
Read and utilized the Turkey smoking recipe and it was awesome.
I'm Smokin'!
My first and second recipes came out great! I can't wait to try my third, a full brisket.

Dissapointing Book
Dissappointingly simplistic.If you have read ANYTHING about smoking a brisket or ever made a reasably good effort, then you have surpassed the level of this book. ... Read more

Subjects:  1. Cooking / Barbecue    2. Cooking / Meat    3. Barbecue cookery    4. Cookery (Smoked foods)    5. Cooking    6. Methods - Barbecue & Grilling    7. Outdoor cookery    8. Specific Ingredients - Meat   

Editorial Review

Steven Raichlen, whose name needs no introduction to fans of Read more

Reviews (36)

Wow!!
This is the only barbecue series of books that are not more of the same.

From a weekend barbecue warrior
Let me first say that I love barbecuing, and I guess you do, or you wouldn't even be checking this or any other barbecue book. I try to grill my family dinners almost every weekend, so I would have to say that I have put on thousands of barbecues this far. I consider this book great because with the recipes on it I can try every now and then to make something a little bit different (I guess just to avoid a mutiny among my family crew, Ja Ja).
Great!
This book offers great recipees for sauces, butters, glazes, oils, and more.The recipees include ingredients that you have around the house.I look forward to trying more of them out!This is a great purchase for anyone who enjoys barbeque. ... Read more

Subjects:  1. Barbecue cookery    2. Barbecue sauce    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Sauces & Dressings    6. Methods - Barbecue & Grilling    7. COOKING / Courses & Dishes / Sauces & Dressings    8. Cooking / Barbecue    9. General cookery   

Editorial Review

If you want a fascinating food book, say Read more

Reviews (24)

Not what I was looking for
It was nice to know the different types of cheeses, regions, and history but what this book lacked, and what I was looking for, was an explanation of tghe cheese process behind making these cheese. Don't get me wrong, I enjoyed the history and geography lessons, but I wanted to know more about the actual cheese. I mean what kind of milk do you start with, what additives, what temperature, what types of processing. So, for me it was the wrong book.

Have Cheese Will Travel
Although I wont be taking the trip the book was intended for for a couple of more months, I've found it to be a wonderful read, loaded with the who, what where of cheese, but much more useful information as well to help plan a trip. Mr Jenkins really knows his cheese and how to write an interesting book.

More of an epicure's guide than an introduction.
`Cheese Primer' by a leading American `fromagerie' (sic), Steven Jenkins is a typical Workman Publishing slick treatment of a subject in a relatively inexpensive trade paperback format which is great to look at and promises lots of useful information on it's subject. This, like most of Workman's similar titles largely delivers on its promise, but it does not quite live up to its moniker as a `Primer'. The primary reason for this is that it does live up to the promise that the author is `America's most opinionated authority'.
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Subjects:  1. Cheese    2. Cookery    3. Cooking    4. Cooking / Wine    5. Reference    6. Specific Ingredients - Dairy    7. COOKING / Reference    8. Cookery by ingredient    9. Cooking / Dairy    10. Reference works    11. Wines   

Reviews (11)

Very informative
This book covered the cheese making process in depth, and I feel that I understand the process and have confidence in making cheese.

Cheese Gromit!
I had tried to make cheese from recipies I had found online with little success.I was rather frustrated and decided to buy this book and see what I was doing wrong.My first batch was a chedder cheese which came out exactly as the book promiced first time.My second batch was a gouda cheese which I upsized to a 3 gallon batch from the 2 gallon recipie using the instructions in the book and once again it came out perfect.
Comprehensive Cheese Making
Home Cheese Making by Laura Werlin is an excellent addition to any cheese-makers library. This book contains easy to follow instructions on making a fantastic variety of cheeses and is suitable for both the beginner and more advanced cheese-maker.As a novice in this field I found the instructions easy to follow and the range of cheeses discussed fascinating. ... Read more

Subjects:  1. Agriculture - General    2. Cheesemaking    3. Cookery (Cheese)    4. Cooking    5. Cooking / Wine    6. Specific Ingredients - Dairy    7. Cookery by ingredient    8. Cooking / Dairy    9. TECHNOLOGY / Agriculture / General    10. Vegetarian cookery   

Reviews (5)

Spice: Flavors of the Eastern Mediterranean
A very useful book for lovers of the Levantine kitchen. Recipees are very easy to execute

Great Variety
I purchased this book a few months back and I have tried out a number of the dishes with great results. My personal favorite is the Lamb Steak dish. Her descriptions of the various stages and completed dishes provide just the right amount of information for all cooking afficionados. One criticism I do have is with the authors website which she promotes as a source of some of the more difficult to obtain ingredients. I have had no luck getting a response from it when I tried to order some ingredients.

Delightfully Different Restaurant Book. Buy It Now.
`Spice, Flavors of the Eastern Mediterranean' by New England chef, Ana Sortum is, behind its façade of being a text on spices and herbs, is really a restaurant cookbook, but done in such an imaginative way that one immediately forgives this little subterfuge. All the recipes are from Ms. Sortum's current restaurant, Oleana or from her previous postings, before starting out on her own and almost immediately winning the James Beard award for best chef in the Northeast.
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Subjects:  1. Cookery (Herbs)    2. Cookery (Spices)    3. Cookery, Arab    4. Cooking    5. Cooking / Wine    6. Middle Eastern Cookery    7. Regional & Ethnic - Mediterranean    8. Regional & Ethnic - Middle Eastern    9. Specific Ingredients - Herbs, Spices, Condiments    10. Cooking / Middle Eastern   

Editorial Review

Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Read more

Reviews (23)

Some of Nobu's signature dishes in a top quality book
Kodansha's corporate big wigs are Nobu fans so when he chose them to publish his first cook book, they decided to match the quality of the book to the quality of Nobu's ingredients. They used an eight colour separation process (absurdly expensive) for all the fish pictures, and try as you might you can't really see the dots that compose the image, at least not without a magnifying glass.
Model of the excellent coffee table cookbook.
'nobu THE cookbook' by Nobuyuki Matsuhisa is Nobu's first cookbook and as he has a new title on the bookstands now, I thought it was high time I got around to reviewing it.
very satisfied with this provider
The book was in perfect shape, and it arrived promptly. This was a very good transaction, thank you ... Read more

Subjects:  1. Cookery (Fish)    2. Cookery, Japanese    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - Japanese    6. Specific Ingredients - Seafood    7. Sushi   

Reviews (7)

Professional charuterie: Sauasage making, Curing, terrines, pates
Oh my god I just read Thomas kellers bookit's the Best!!This book on the other hand, is mediocrity at best. The author takes up countless pages of out dated equipment and definitions of things like what a crushed red pepper is. I can only say that as a Professional chef this book is a total disappointment. Don't spend your money on the Rytek book either the only book is Thomas Kellers
Other suggestions
This is quite an advanced book. If you are looking for something suitable for the home kitchen, see if you can locate a copy of Jane Grigson's < Good Enough, In all fairness
I particularly like the spice combinations presented in the different recipes. It covers sausages from around our planet. Procedure-wise, methods can change depending on where we are in the globe but this book is an effective guide to charcuterie-making as a whole !!Read more

Subjects:  1. Cookery (Fish)    2. Cookery (Pork)    3. Cooking    4. Cooking / Wine    5. General    6. Meat Cookery    7. Specific Ingredients - Meat    8. Cookery by ingredient    9. Cooking / Meat