Reviews (2)

A cheese addict's bible
The recipes are imaginative, the directions are clear, the results are sublime. My only question is, I look at her photograph and ask, how can the author look so slender?!

Yum!
Some of the most delicious grilled cheese sandwiches and quesadillas I've ever had. I use this book every weekend. ... Read more

Subjects:  1. Cookery (Cheese)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. Methods - Special Appliances    6. Sandwiches    7. Specific Ingredients - Dairy    8. Cooking / General   

Reviews (10)

helpul to any health-seeking or dieting cook
the other reviews pretty much sum it up, however in addition I would like to add that all of these recipes are made from entirely "healthy" calories and can bring joy to any otherwise boring meal.If a less caloric sauce is desired, the sweetener is easily replaced with the according amount of STEVIA*, and the fat may be replaced with an equal amount of soymilk and thickener (i.e. xanthan, arrowroot, agar, etc...) resulting in a virtually calorie-free and equally satisfying topping for your gastronomic needs.
Great for those who hate to cook!
I'm a vegan with a gluten intolerance who hates to cook.Rather than starve to death, I bought The Saucy Vegetarian!This book allows me to create really great-tasting meals without slaving over the stove.The sauces require no cooking, so they are ready in less than five minutes.I prepare a grain, like quinoa or brown rice, a protein like beans or tofu, and one of the sauces in the book, mix them together, and voila!I have a yummy, healthy, meal!Many of the sauces in the book make good salad dressings, too. In the margins of the book are suggestions of what each sauce might taste good with.I use the suggestions as a springboard to try all kinds of combinations.If you own a wire whisk and a bowl, this book is for you!

Inspiring!You'll never go back to bottled dressings.:-)
I have several shelves full of vegan and vegan-friendly cookbooks.The Saucy Vegetarian is one of my favorites, not just for the delicious 100% vegan recipes, but for the creativity it inspires.The recipes generally involve processing about 6 to 8 no-cook (with occasional stove-top roasting) ingredients in the blender, and in some cases a food processor.Using this simple technique, I've made many awesome sauces and dressings, both Jo Stepaniak's recipes, and variations based on her recipes.A couple of ingredient substitutions I make that work well are 1 tablespoon chopped onion for each teaspoon powdered onion, and 1 teaspoon maple syrup for each teaspoon sugar.Unlike Jo's earlier works, some of these recipes call for sugar rather than a more natural, lower glycemic index sweetener.Fortunately, this isn't a problem as the maple syrup works fine, and there is a section listing recommended sweeteners and describing how they work in recipes.
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Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Sauces & Dressings    4. Methods - Quick & Easy    5. Quick and easy cookery    6. Sauces    7. Vegetarian - General    8. Vegetarian cookery   

Reviews (4)

Fresh insights on herbs and spices. Buy It!
`The Contemporary Encyclopedia of herbs & spices' by Seattle spice merchant Tony Hill is a great contrast to the previous spice reference I reviewed, Jill Norman's `herbs & spices, the cook's reference' which I stated at the time may be the only book the amateur cook needs as a reference on herbs and spices. Herr Hill's work does not change my original opinion of Norman's book, but that is not because Hill's book is of lower quality than Norman's reference. It is because Norman's work is much more skillfully arranged to serve the average cook. very helpful
I just recently needed to look up parsley and how to care for it and found you can freeze it.The information is very helpful.

A Must Have Reference!
Living in Seattle, I have the pleasure of shopping in Tony's culinary "lair" of herbs, spices and teas, and is at least a monthly venture if not more often.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. Herbs    6. Herbs (Botany)    7. Specific Ingredients - Herbs, Spices, Condiments    8. Spices    9. Cookery by ingredient    10. Cooking / Herbs, Spices, Condiments   

Reviews (4)

Recipe Secrets from Ray's Boathouse
Ray's Boathouse is a legendary restaurant at Seattle's Shilshole Bay. With an enviable panoramic view of the Olympic Mountains and Puget Sound, this has become a comforting location to enjoy a meal, watch boats sail by and enjoy entertaining conversations with friends and family.
Simply A Beautiful Seafood Cookbook
This is a rare find---a local cookbook which is first class, in both its layout and recipe accumen. Ray's Boathouse:Seafood Secrets of the Pacific Northwest
Anyone who has had the opportunity to enjoy's Ray's Boathouse in Seattle knows what delicious food they serve! I was so excited to find that they had made a cookbook so that I could enjoy some of their dishes at home as well.From Dungeness Crab Cakes with Orange Tarragon Butter Sauce to Yakima Peach & Blackberry Crisp you will find making these Northwest treats easy and delicious for even the novice cook.The variety of seafood in the cookbook allows the rest of the country to experience the Northwest no matter where they live. ... Read more

Subjects:  1. Cookery (Seafood)    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Essays    6. Pacific Northwest style    7. Ray's Boathouse (Restaurant)    8. Regional & Ethnic - American - Northwestern States    9. Specific Ingredients - Seafood   

Editorial Review

Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why. It is hard to get through even the first chapter, on soups, without starting a shopping list for making Green Gazpacho, a cooling blend of cucumbers and green pepper with spearmint, parsley, and cilantro, or Herbal Chicken Noodle Soup, lavish with fresh basil, chives, tarragon, and marjoram.Read more

Reviews (26)

Cookbook for Chef's on Herbs
I've been gourmet cooking and growing most of my own herbs now for years, some successfully, and others not so.In looking for some aid with what ails my herb garden, sought this one out as possibility.
My favorite cookbook--Easy Elegance!
Growing up in the Seattle area, the Herbfarm Restaurant was our local version of Napa's French Laundry:very difficult to get into, very expensive, but a 'must-do' culinary experience where you'd likely be served the meal of your life.In the late 90s, I worked with a guy who held another job as a part-time prep cook at the Herbfarm.After the restaurant burned down and chef Jerry Traunfeld was finishing up this cookbook during the re-build, that prep-cook brought in a few of the recipes for me to preview before the book went to press.After trying the pork with sage, onions and prosciutto served over toasted coriander mashed potatoes and runner beans with summer savory, I was hooked!I had to go out and buy the cookbook, and I still use it more than any other.
A real treasure
The recipes in Jerry Traunfeld's The Herbfarm Cookbookwill make your taste buds perk up and sing.And they'll have your friends begging for dinner invitations.Read more

Subjects:  1. Cookery (Herbs)    2. Cooking    3. Cooking / Wine    4. General    5. Herbfarm Restaurant (Fall City    6. Herbfarm Restaurant (Fall City, Wash.)    7. Herbs    8. Specific Ingredients - Herbs, Spices, Condiments    9. Cookery by ingredient    10. Cooking / General   

Reviews (7)

A good book for the beginner, nothing too complicated, don't expect stunning displayes for buffets etc.

why paperback?
I love hardcover for culinary books.Economic issues explain my question.In this particular book ,which use demands it opened all the way,the hard cover cries for help!
Great introduction.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Garnishes (Cookery)    5. General    6. Methods - Garnishing    7. Fiction / Romance / Historical   

Subjects:  1. Hunting - General    2. Reference    3. Specific Ingredients - Game    4. Sports    5. Sports & Recreation    6. Cookery (Venison)   

Reviews (11)

Authentically Inauthentic Indian Fare
Kris Dhillon's book is a fabulous resource for those wanting to replicate the highly Anglicised curries familiar to so many.It's a wonderful guide to making all manner of curries using a basic curry sauce that will always satisfy that Indian takeaway craving.An exceedingly useful addition to any collection of cookbooks, for absolute beginners just getting to grips with curries or for those of us who are fans of both authentic and Anglicised versions.Good organisation, accessibility, and easy instructions make this a smashing little book.

10 out of 10
When my English fiance and I moved back to (my home) Australia, we both knew we'd really miss one thing in particular... the curries.After a really awful curry here, we bought this book.We're still working on replicating the taste of a particular Korma that I loved but the Tikka Masala is spot on.Even the Bombay Potatoes, which I only ever had one mouthful of in the UK, is perfect.We were completely sceptical but willing to try and we will never buy another curry here again.This book is brilliant!I would recommend it to anyone trying to achieve (English) restaurant Indian at home.

the secret is in the sauce, and the measurements are correct
excellent book on curries as they are served in *British* curry houses. I think this is where the confusion with the measurements arise. Someone before mentioned that the measures do not add up: they do add up if you are using British pints (550ml) and read the book carefully (the author mentions at the beginning that a cup is 'approximately a quarter pint or 5 fluid ounces'. If you use these measurements then 3/4pint (412ml), 425ml or 3 cups (3*1/4pint) add up quite well. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Regional & Ethnic - Indic    4. Specific Ingredients - Herbs, Spices, Condiments    5. India    6. National & regional cuisine   

Reviews (22)

Not For Beginners
When the author wrote this cookbook 20 years ago, one always thought of French cooking when it came to bread and pastry.Since then, many businesses and culinary careers have been based on this pioneering book. Yet, this book remains pretty much the only game in town when it comes to Italian baking. Some things like focaccia and tiramisu have entered into our culinary consciousness, yet there remains much that is as yet unexplored, viz. a rich dense almond cake baked in a sweetened pasta frolla, pandoro, or vegetable breads.
A valuable guide for creating authentic Italian baked goods
Italy boasts a wide range of delectable breads, and this book does justice to the country's many diverse baking traditions. Besides recipes for basic loaves, breadsticks, and rolls, there are scores of others for breads made with vegetables, herbs, fruits, and cheese; holiday breads; pizza and focaccia; as well as pastries, cookies, nut tortes, fruit tarts, and cakes. The book even includes recipes for appetizers, salads, and soups that incorporate bread. The author provides helpful instructions for kneading by hand, by mixer, and (where appropriate) by food processor. She also offers essential information on ingredients, equipment, and technique. This engagingly written volume is sure to extend your knowledge and appreciation of Italy's breads and the history and stories behind them.
Poor Supplement for Artisan Bakers
Americans have fallen in love with traditional European breads. I purchased this book seeking to broaden my knowledge with good formulas for authentic regional specialty breads that I expected would make generous use of baker's pre-ferments, in addition to a heavy reliance on naturally leavened indirect methods. Of the meager 17 traditional bread recipes contained in this title, none fit my search parameters.
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Subjects:  1. Baking    2. Cookery, Italian    3. Cooking    4. Cooking / Wine    5. Italy    6. Methods - Baking    7. Regional & Ethnic - Italian    8. Specific Ingredients - Herbs, Spices, Condiments    9. Cakes, baking, icing & sugarcraft    10. Cooking / Italian    11. National & regional cuisine   

Subjects:  1. Cheese    2. Cooking    3. Cooking / Wine    4. Encyclopedias    5. France    6. French Cookery    7. Pictorial works    8. Regional & Ethnic - French    9. Specific Ingredients - Dairy    10. Varieties    11. Cooking / Dairy   

Editorial Review

There are herb gardens, and then there's the Herbfarm, both an award-winning restaurant with an award winning chef, Jerry Traunfeld, and an herb farm--literally. Over the past 14-years Traunfeld has had a farm's worth of herbs to work with in his commercial kitchen and at home. He opened the doors to his commercial kitchen with Read more

Reviews (5)

A green kitchen
If you've always cooked with herbs, but always rushed off to the grocery store to get them fresh for your recipes, now is the time to stop and pick them fresh out of your own garden or pot! This book has a lot of great detailed information about how to grow, cut and cook with herbs. There are also a lot of pictures so you're not left wondering what something, you may never have seen before, should look like. The recipes are easy and tasty, the information is simple and this book makes a great gift or center piece on any coffee table. You'll be entertaining guests with your new recipes, indoor herb pots and wonderful cookbook, while explaining it all, in no time.

One of the best cookbooks published with simple recipes!
I have a bookcase full of great cook books.This is one of the best I have ever used because the recipes are simple and so full of flavor and one is better the next.Most recipes have no more than seven or eight ingredients and the photos included really represent the final dish.

Even Better than The Herbfarm Cookbook
I have both of Traunfeld's cookbooks.I have had great success with the Herbfarm Cookbook, and did not think that there could be a better effort, but the Herbal Kitchen is even better.They are different books and I will use both, but the Herbal Kitchen includes more fabulous dishes that you can put together on a weeknight.The Herbfarm Cookbook is a much more thorough compendium of recipies and herb growing/properties information.Get them both. ... Read more

Subjects:  1. Cookery    2. Cookery (Herbs)    3. Cooking    4. Cooking / Wine    5. General    6. Herbs    7. Specific Ingredients - Herbs, Spices, Condiments    8. Cooking / Herbs, Spices, Condiments   

Reviews (12)

Michel Roux Sauces

Great Sauces Source for the rest of us! Buy It.
`Sauces, Sweet and Savory, Classic and New' by leading French / English chef, Michel Roux is a great addition to good books about basic cooking techniques for amateur cooks and foodies throughout the English speaking world.
Not Just a Pretty Book- A Great Reference
The recent publication of Anthony Bourdain's excellent Les Halles Cookbook, with its repeated insistence on using true demi-glace, turned me back to Raymond Sokolov's Saucier's Apprentice, which I hadn't used in years.As my food interests have swung ever southward in recent years, I have increasingly eschewed the rich, voluptuous sauces of haute cuisine in favor of the clearer, livelier flavors of Provence and Northern Italy. But, as he is so gifted at doing, Bourdain reawoke my interest in good, workmanlike bistro cooking.And it's a cold winter in Salt Lake city, so I've been eating alot of meat.Returning to Sokolov had mixed rewards: the sauces are classic and delicious, but they just feel too overwhelming.They tend to coat food and take center stage, even when perfectly matched in a well-composed menu.I found myself drinking [even] more wine to counterbalance the rich, often buttery sauces.So I went looking for something that I thought would be a compromise: updated sauces of classic character, but more transparent to the palette and more amenable to a composed, coursed menu.
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Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Sauces & Dressings    4. Sauces    5. Specific Ingredients - Herbs, Spices, Condiments    6. Cookery by ingredient    7. Cooking / General   

Subjects:  1. Agriculture - General    2. Animal industry    3. By-products    4. Cooking / Wine    5. Food Science    6. Science/Mathematics    7. Slaughtering and slaughter-hou    8. Slaughtering and slaughter-houses    9. Specific Ingredients - Meat    10. Technology    11. Food & beverage technology    12. Technology / Food Industry & Science   

Editorial Review

From anchovy to wolffish, Mark Bittman, the executive editor of Read more

Reviews (21)

Chef's Choice
This is the best book I have found for preparing and cooking all types of fish.This book is particularly useful as a gift for someone who wants to serve fish to others, but cannot or will not eat it themselves due to allergies, illness etc.If the directions are simply followed, it will turn out great and you don't need to sample the dish before serving (unless, like me, you just can't help yourself!).

Everything but Tilapia
I would have given this book five stars - all the recipes I have tried are fantastic, but the summary dismissal of tilapia disappointed me.Well chosen tilapia is delicious.

Good basic book
This book covers a broad range of types fo fish as well as cooking styles. It is easy to understand and makes a very good gift for someone who likes to cook but not sure what to do with fish. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Reference    4. Specific Ingredients - Seafood    5. Cookery by ingredient    6. Cooking / Seafood   

Editorial Review

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Reviews (16)

Impress your friends and family....
There are few cookbooks that are as universally useful as this one. While the subject matter (pasta sauces) is limited, the situations in which you can use these recipes is almost limitless. The book contains simple recipes that make me think that my mom was slacking when she fed us bottled sauce when I was a child. And you can find elegant recipes that use unusual ingredients in imaginative ways. Best of all, you'll love this book if you're a budget-constained novice (like my recent college-grad brother to whom I gave this book - many of the recipes are neither expensive nor difficult) or an accomplished cook, especially in Italian cooking, looking for new ways to prepare pasta. Regardless of your situation, you can find a good recipe in this book. Frankly, this book is indispensible if you want to cook interesting pasta. My copy is so stained from the many sauces that I've cooked that I have an extra "clean" copy that I'm saving for posterity.
A fabulous cookbook to be used again & again!
This is one of the very best cookbooks I have ever used!Out of 75+ cookbooks I own, this one gets used repeatedly.The sauces are delicious, and for the most part, very easy to prepare.The recipes are so simple to follow that I prepare most of the sauces from memory now, and it should take only 2 or 3 preparations before you can do these sauces by heart.With a few exceptions, the ingredients are all pretty commonplace.There is almost nothing in your garden that cannot be used in one of these sauces. My new default cookbook
When I'm tired and can't think of what to have for dinner, this is the book I now reach for most. Almost all of the recipes are quick and easy, and it's a great way to get your daily vegetables. I was so pleased with this book that I bought two others by Bishop. This is still the one I turn to first, though.Read more

Subjects:  1. Cookery (Pasta)    2. Cookery (Vegetables)    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - Italian    6. Sauces    7. Specific Ingredients - Pasta    8. Specific Ingredients - Vegetables    9. Cookery by ingredient    10. Cooking / Vegetables   

Editorial Review

Betty Crocker doesn't believe in waste, and that includes space. Just look inside the front cover of her Read more

Reviews (8)

Worth Every Cent!
As a wife and mother of three small children, I can't spend a lot of time in the kitchen; just too much else to do, so I appreciate these recipes: varied, simple, and TIME-SAVING!I also like that there are pics for each recipe so you can have an idea as to what the finished product should look like.(wink)So far everyone's favorite has been Chicken with Garlic Bread Crumbs (pgs 78 and 79), but I'm still having so much fun trying out the recipes!This cookbook is definitely worth every cent spent!

Pictures of every recipe!
This is a great cookbook for chicken recipes.There is a large variety of recipes, from Asian to Mexican to Italian to Southern as well as sandwiches, soups, and stews.Most of the recipes are simple and many are quick.These are mostly made with ingredients that I buy at the grocery store on a regular basis, without a lot of hard to find or uncommon additions.That's especially nice considering the large variety of tastes and textures included.
Fabulous Chicken Cookbook!
This cookbook is great!There are hundreds of simple, yet tasty, chicken recipes.We have tried several and love them all...and they are done in less than 30 minutes with minimal work.We especially love the Mexican Chicken Skillet...it is healthy and quick.We have tried several of the marinades and rubs as well, and no complaints so far!I highly recommend this cookbook if you love chicken, but need a new way to prepare it.Enjoy! ... Read more

Subjects:  1. Chicken    2. Cookery (Chicken)    3. Cookery (Turkey)    4. Cooking    5. Cooking / Wine    6. Specific Ingredients - Poultry    7. Turkey    8. Cookery by ingredient    9. Cooking / Poultry   

Reviews (3)

Great cooking recipes
Another fabulous cookbook by my favorite southern cooking author.I've already tried a recipe and it was a huge hit with my family.PS -- They don't particulary like grits.

RealSouth Carolina low country cooking
This is a terrific guide to real southern good food, centering around grits and, of course, shrimp.The truth is that grits are very closely related to polenta, and they can be great.This book is a terrific guide to good grits & good shrimpas they are eaten in the South.I am a California inhabitent myself, but this food is good.The receipes also are not too complicated and good for family or guests.

A dish born in South Carolina and elevated to new heights
Nathalie Dupree's Shrimp & Grits Cookbook presents a dish born in South Carolina and elevated to new heights. Authors Nathalie Dupree and Marion Sullivan reviewed the most famous and the most cherished recipes for shrimp and grits to cull out the best for a cookbook which even covers what kind of pan to use. Another plus: recipes come from top lowcountry chefs, are paired with color photos, and include plenty of variety, from Goat Cheese, Basil and Shrimp Timbales to Shrimp and Grits with Country Ham and Red-Eye Gravy and Quick Tomato-Bacon Shrimp and Grits. ... Read more

Subjects:  1. American Regional Cookery    2. Cookery (Shrimp)    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Fish Cookery    7. Grits    8. Regional & Ethnic - American - Southern States    9. Southern style    10. Specific Ingredients - Seafood    11. Cooking / Seafood    12. National & regional cuisine    13. South Carolina   

Editorial Review

Award-winning author, Nina Simonds (