Subjects:  1. Cooking    2. Food Science    3. Specific Ingredients - Herbs, Spices, Condiments    4. Technology & Industrial Arts   

Reviews (4)

WONDERFUL !
This is probably my favorite cookbook so far.The recipes are tasty, healthy and not too complicated.I already loved black beans and was happy to see many recipes which included them. The Lentil Mung Bean Soup has become a favorite at my house. I never thought bean dishes could be this tasty
I have never been a bean lover but am a vegetarian. So when I discovered More Easy Beans and found so many great recipes, especially for appetizers, I was hooked. I truly believe this is the best bean book I have ever used. Some recipes call for meat, but of course, everyone has a friend who likes red meat. What I really found helpful was the recipes all use a can of beans or allow you to make the beans from scratch. All the recipes I have tried are right on with the cooking times. Other books I have used produce bean mush at the end.I highly recommend More Easy Beans.

Great recipes -- From the Exotic to the Everyday
Who knew beans were so versatile? This lively cookbook also provides a wealth of information on bean nutrition, varieties, preparation and availability. I consult it for exciting potluck appetizer recipes likecreamy frijole dip and black bean tarts, exotic salads like white bean crabsalad and adzuki fruit salad as well as everyday main courses such as chili(for which there are five variations) and wraps.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Specific Ingredients - Fruit    4. Specific Ingredients - Rice & Grains    5. Specific Ingredients - Vegetables    6. Beans    7. Cookbook    8. Cookery (Lentils)    9. Cookery (Peas)    10. Cookery by ingredient   

Editorial Review

There was a time in America (the dark ages of the 1960s andearly 1970s) when fondue was synonymous with cubes of white breaddipped in melted Velveeta. After a brief craze, fondue went the way oflava lamps, shag carpeting, and leisure suits, its pot and skewersretired to the back of a high kitchen cupboard where they're forgottenuntil the next garage sale. Now, however, fondue is making a comeback,and--like Barbie--it's gotten a whole new look. In Read more

Reviews (15)

Not the best...
Some of the recipes just don't seem too appetizing.......liked "The 125 Best Fondue Recipes" better!!!

Great Fondue for Grownups!
This book is chock full of excellent recipes that would be a hit with any grown-up dinner party. If you are going to have a get-together with friends and are looking for recipes that not only look and taste good but will also be impressive, this is the book for you.I really just wanted a fondue book with tried and true recipes that would appeal to my family.There are a few simple recipes in the book, but most of them have names like Italian Fontina and Porcini Fondue, Welsh Cheddar and Bacon Rabbit Fondue, Lobster Newburg Fondue, Smoked Salmon, Capers and Triple Creme Fondue, you see the trend. So if you are having an adult dinner party with friends and want to have something that sounds trendy or exotic, then this book is the one for you. If you want some simple family-type recipes, I would suggest looking for something different.

Excellent food history lesson and delicious recipes
This is my first exposure to Rick Rodgers' writing and I am already looking to buy more of his cookbooks.He is thorough in his explanations of what equipment, chocolate, cheese, etc. to buy without being wordy or condescending.Each recipe comes with a paragraph lesson of its origin (e.g. Swiss, French, Italian) and/or American fondue versions and/or to whom the recipe would appeal. This book has such a variety of recipes that both the more and less adventurous eaters in your dinner party will be gastronomically satisfied.For a real Swiss experience, I recommend the Classic Swiss Three-Cheese Fondue and the Classic Chocolate Fondue.Recipes I'll be trying at my next fondue party are: Italian Fontina and Porcini Fondue, French Gruyere and Onion Fondue, and the Original Toblerone Fondue. This book offers years of interesting entertaining.Rick Rodgers' recipes and dipping suggestions can be trusted to provide a superior dining experience. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Fondue    4. General    5. Methods - Garnishing    6. Methods - Special Appliances    7. Cookery dishes & courses    8. Cooking / General   

Reviews (2)

Very nice
This is a very interesting book to read and play with, especially since there is such a dearth of books that advise on food / wine pairings beyond simple colors.This book not only recommends kinds of wines, but explains the why and how of it - additionally, most of the recipes - almost all of them - include wine as an ingredient.
Wonderfully Original Treatment of the Subject. Buy It!
`Lobel's Meat and Wine' by Stanley, Leon, Evan, Mark, and David Lobel (of Lobel's Meats in upper East side Manhattan) plus Mary Goodbody and David Whiteman totally reversed my negative attitude toward `cooking with wine' books, and has seriously brought into question my review of the Lobel's earlier book, `Lobel's Prime Cuts'.
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Subjects:  1. Beverages - Wine & Spirits    2. Cookery (Meat)    3. Cooking    4. Cooking / Wine    5. General    6. Meat Cookery    7. Specific Ingredients - Meat    8. Wine And Wine-Making    9. Wine and wine making    10. Cookery by ingredient    11. Cooking / General    12. Wines   

Reviews (1)

Great Company Cooking
Once again, Anne Willan brings us a cookbook that is clear, easy to use, and great for impressing others. I would put this book on my list of "company cookbooks" - for when I want to entertain and revel inthe compliments of what a great cook I am. Anne's cookbooks are well knownfor being easy to follow and full of beautiful photos that make thedirections clear. It is not impossible to get results very close to thephotos. Some recipies are packed with red meat or heavy cream, so if youare watching what you eat, pick your recipies carfully. Some recipies are alittle more adverturious than others, but there are some good basics. ... Read more

Subjects:  1. Cookery    2. Cookery (Pasta)    3. Cooking    4. Cooking / Wine    5. Pasta    6. Specific Ingredients - Pasta   

Reviews (1)

Nice book
I am an amateur cheese lover, which is to say I know what like.I bought this book just to broaden my horizons.This is not a book for specialists, but is for cheese lovers.Pamela Johns communicates her love for the cheese, for the region, and for the entire cheesemaking process.Very nice photography, many recipes, which I expected, but also an extensive discussion of the cheesemaking process in Italy.Photography and general quality of the book are excellent.Though it is a bit thin for a coffee table book, it is much too nice to keep in the kitchen. Read more

Subjects:  1. Cheese    2. Cookery (Cheese)    3. Cooking    4. Cooking / Wine    5. History    6. Parmigiano Reggiano cheese    7. Specific Ingredients - Dairy    8. Cookery by ingredient   

Subjects:  1. Agriculture - General    2. Cooking    3. Cooking / Wine    4. Reference    5. Specific Ingredients - Dairy   

Editorial Review

At Le Bernardin, seafood is always the star. From the day this posh restaurant opened in New York City, it was recognized for revolutionizing the way fish was prepared. Chef-owner Gilbert Le Coze and his sister, Maguy, quickly gained an exalted four-star rating for their original, impeccable, exquisite food, which you can now reproduce at home using their recipes.Read more

Reviews (10)

Le Bernardin Cookbook
A lovely book from one of our favorite New York restaurants.The recipes are flavorful and delicious.

One of the Best Seafood Restaurant Books
`Le Bernardin Cookbook' by highly regarded seafood chef Eric Ripert and restaurateur Maguy Le Coze (cofounder of the restaurant with her brother Gilbert) is the first case where I wished I could give a half a star. In many ways, it is a classic restaurant cookbook which is better than average in many ways, but I usually need a little more than `better than average' to give five stars. In comparison to Rob Feenie's `Lumiere' cookbook I reviewed yesterday, `Le Bernardin' exceeds expectations in the following ways:
Great food, surprisingly achievable
Unlike some other reviewers, I've always found Le Bernardin and its staff to be very warm and accommodating.That feeling comes through in the text and personal reminiscences included in this book.Read more

Subjects:  1. Cookery    2. Cookery (Fish)    3. Cookery (Seafood)    4. Cookery, French    5. Cooking    6. Cooking / Wine    7. Le Bernardin (Restaurant)    8. Methods - Gourmet    9. Regional & Ethnic - French    10. Specific Ingredients - Seafood    11. Cooking / Gourmet    12. General cookery    13. Russia   

Reviews (29)

Luscious Indeed!
For anyone who likes lemon desserts-which is just about everybody! It's pretty surprising that no one had written a lemon dessert book before Lori Longbotham, but fortunately for any home baker that it's one of her favorite flavors. This book is filled with delicious, easy desserts-try the homey Ultimate Lemon Pound Cake, the Chocolate Ganache Tart with Lots of Lemon (wow!), or the delectable Crisp Lemon Wafers-and then move on to the dozens of other delectable recipes. When summer comes, there are lots of great frozen desserts too. The recipes are clear and easy to follow, and she includes lots of tips. And the color photographs are gorgeous!

Recipes completely unreliable
I'm a huge lemon dessert fan so when I saw this book, I didn't hesistate to buy it, even at retail price.Then I hurried home and got to work on the recipes.I do quite a bit of baking and I love to meticulously follow directions, but almost everything I made from this, with the exception of the lemon curd, turned out almost inedible.This book offered the worst recipe for madeleines I have ever had the misfortune to encounter, the cheescake with dense and disgusting, etc.I was very disapointed in this purchase, and wouldn't recommend it to anyone.It seemed as though the author had never tested these recipes herself.Completely unreliable.

A very nice book
This book has very nice glossy pictures throughout the book.
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Subjects:  1. Cookery (Lemons)    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Desserts    6. Lemons    7. Specific Ingredients - Fruit    8. Cooking / Desserts   

Reviews (1)

A wonderful little rice book
I like rice.A lot.I value it almost as highly as my eyes, and possibly a bit higher than my hands.
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Subjects:  1. Cookery (Rice)    2. Cookery, Spanish    3. Cooking    4. Cooking / Wine    5. General    6. Regional & Ethnic - Mediterranean    7. Regional & Ethnic - Spanish    8. Spanish Cookery    9. Specific Ingredients - Rice & Grains    10. Cooking / Spanish    11. Mediterranean Sea    12. National & regional cuisine    13. Spain   

Subjects:  1. Cooking    2. Crafts / Hobbies    3. Folkcrafts    4. Nature Crafts    5. Specific Ingredients - Fruit    6. Cookery by ingredient   

Reviews (4)

Chef Chamberlain Rules!
Chef Richard Chamberlain brings to print wonderful recipes typical of the fine dishes served in his Dallas restaurant.This book is a must for true "beef lovers" and would be a great present for your friends and family.It is great to read that "all of the red meat I have been sticking in my face" for so long, could actually be healthy; when prepared properly.

Great Cookbook
We got the book as a Christmas present, and have already made several recipes.They have all been quick and easy, and turned out great.The fact that the recipes are healthy is a huge bonus.The espresso bourbon sauce is particularly great - I can't get enough of it.This is a great cookbook for beef lovers or for people looking for healthy recipes.

Excellent Resource
I recently found the book at my local library.As I was paging through the book, I found page after page of healthy recipes that looked and sounded wonderful!The back of the book has a section of very helpful information regarding nutrition, cuts of beef, etc.I decided to purchase the book through Amazon.I'm looking forward to making it a part of my library. ... Read more

Subjects:  1. Cookery (Beef)    2. Cooking    3. Cooking / Wine    4. Health & Healing - General    5. Specific Ingredients - Meat    6. Cookery by ingredient    7. Cooking / Health   

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Sauces & Dressings    5. Diet/Nutrition    6. General   

Editorial Review

The encyclopedic Read more

Reviews (5)

Essential Seafood Cooking Reference. Buy It.
`rick stein's complete seafood' by, you guessed it, English restauranteur and culinary teacher, Rick Stein is the kind of book which promises great things and thereby simply invites criticism for its presumptuous title. I think I can safely say that no book that claims to be a `Bible' or `Complete' really does give either a total or fully authoritative treatment of its subject. But the fact that this book happens to be just a bit less than `complete' is no reason not to buy it, because it does give a full treatment of some very important aspects of cooking seafood.
A must buy!
Absolutely the best fish/seafood cookbook I've run across... what else can I say.

Great
Along with Bittman's opus, this is the one that I turn to when cooking fish. I love the way that he describes the types of fish -- it allows one to go beyond the actual text and thing of ways to prepare.But if you are a "by the list" cook, you will not at all be let down.The receipts in this book are fantastic and well worth the cover charge.I have had it since it came out in its American edition and am most glad that I bought it.This book was recently reviewed as one of the top ten cookbooks ever in the UK's Waitrose magazine -- and they know that of which they write. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Specific Ingredients - Seafood   

Reviews (20)

Dishes you will repeatedly make!
This recipe book is full of so many dinner foods your family will ask for for years!

450 recipes - only 200 if you don't cook with alcohol
None of the other reviews have mentioned that at least half of the recipes use wine or beer as one of the ingredients.If you like cooking with alcohol, it's a great cookbook.If you don't cook with alcohol, there are still over 200 very yummy recipes for you to try.

Pleasure Reading!
I have not had the opportunity to explore the vast reaches of this book. But every time I pick a new recipe from it... It is wonderful. The first time I went on the Atkins Diet, I thought I never wanted to see another slab of cream cheese in my life!
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Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Health & Healing - Weight Control    5. Low-carbohydrate diet    6. Methods - Lite    7. Recipes    8. Specific Ingredients - Meat    9. Cooking / General    10. Health & wholefood cookery    11. Cooking, Wine & Spirits   

Reviews (9)

Delicious!
This is a great book!Although some of the recipies are a bit time-consuiming, all of them are easy to make and very tasty.It's a guaranteed hit with anyone who tastes it.

Awesome Book
I LOVE this book.The recipes are simple and pure.I love that there is minimal sugar and NO corn syrup (which is a big ingredient in many American ice cream recipes).I'm a bit confused by someone saying that some of the ingredients were hard to find?I live in New Hampshire (NOT a big city) and I was able to find ingredients.Also, someone complained about the process of preparing a prickly pear.Since when is PEELING considered a complicated procedure.If you love to cook, love food, and love cooking with fresh ingredients, then you will definitely love this book.
no previews!
I don't know about anyone else, but I NEVER buy a cookbook sight unseen, and as this publisher chooses to hide the recipes from the public, I can only assume she/he knows that they are not up to the competition here! With the plethora of cookbooks today, there are a lot of stinkers (c'mon, haven't you been burned too?)so if I can't check the book out, either from a library or online, I will not buy it (and I buy an average of 10 cookbooks a year) ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Desserts    4. Ice cream, ices, etc    5. Regional & Ethnic - Italian    6. Specific Ingredients - Dairy    7. Desserts    8. Italy    9. National & regional cuisine   

Reviews (3)

Numerous variations to try in a lifetime!
There are definitely more sauces in this book than you can possibly try. They are divided and arranged by type and purpose, which makes it easy to pick out the sauce that you need. Some of the ingredients are somewhat hard to find, but most recipes can be prepared with minimal fuss. My favorite part of this book is the marinades chapter.. you can combine a marinade with a similar sauce and end up with something spectacular. Another useful chapter is the fruit sauces chapter, which proved to be very valuable on that special occasion when you wanted to enhance the flavor of your desserts. No photos in this book though.

The Complete Book of Sauces
This book is excellent, I have had success with every recipe I've tried. I refer to this book almost on a daily basis to make my dishes more interesting. If you buy only one sauce book this is the one to buy.

One simple books adds fun and life to almost any dish.
It's now Oct 1998.I bought the book in 1990 when it first came out.I'ma business man, not a gourmet, but with this Sallie Williams book, politelovely ladies have almost tackled me to get 'my recipes'.I have funcooking because of this book, more than with any other cookbook.I pick ameat or vegetable, and pick a sauce.It always works, and leaves mefeeling like I'm creating by selecting the combination of some dish with asauce, plus dreaming up ways to display the food.So far it never seems toget boring, and after nine years there are still a lot of sauces I've notyet tried.I think the book will be with me for the duration.Highlyrecommended.The only downside is that 'favorite' sauces are easy to findin the book, and thus you have to avoid the temptation to stop exploringsauces not yet experienced. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Salad dressing    5. Salad dressings    6. Sauces    7. Specific Ingredients - Herbs, Spices, Condiments    8. Cookery dishes & courses    9. Cooking / General   

Reviews (4)

Inaccurate nutritional information
The book is basically laid out well but unfortunately, the nutritional information is computed incorrectly.If a reader is watching for lowfat recipes, the numbers given would be misleading.
Informative book with great recipes
What a great book!We all know we should be getting 5 fruits and vegetables a day, but this book shows you how to do it - and do it easily.
Terrific Book!
A great recipe book to get those extra fruits and vegetables in your diet. Well written, nice layout with some wonderful, mouthwatering pictures. Some delicious recipes that aren't quite the ordinary, but yet aren't so different you're afraid to try them....or can't find the ingredients.Highly recommended! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Specific Ingredients - Fruit    5. Cookery by ingredient    6. Cooking / General    7. Health & wholefood cookery   

Reviews (1)

Rice and Beans
I had the pleasure of experiencing the Minestroni soup and it was delicious! ... Read more

Subjects:  1. Cookery (Beans)    2. Cookery (Rice)    3. Cooking    4. Cooking / Wine    5. Specific Ingredients - Rice & Grains    6. Specific Ingredients - Vegetables   

Subjects:  1. Cooking    2. Cooking / Wine    3. Garnishes (Cookery)    4. Methods - Garnishing    5. Vegetables    6. Cookery dishes & courses    7. Cooking / Garnishing