Reviews (97)

Pollan is my hero!
I am a pharmacist who is also very interested in how diet and exercise maintain people's health.Michael Pollan's book was an incredible eye-opener.I first heard him interviewed on Science Friday on NPR news (podcast) and decided to read his book.It is an extremely well researched book with an entire source list in the back.It is also very entertaining and easy to read.It is obvious he has a great sense of humor.His book encompasses the economics, politics, biology, ecology, and physiology regarding our current american diet.His book has surely changed the way I think about food and I was fairly well versed before I read his book.Now, I am a member of a CSA (Community Supported Agriculture) and have been spreading the word! This is one of the best and most influential books I have ever read. Everyone should read it.Ignorance is not bliss.Just ask some of my pharmacy customers who have side effects from the medicines they take and have to spend hundreds to thousands of dollars on those same medications.

My response to Vegan/Vegetarian horn-tutors
I'm about halfway through this book (I've been kind of skipping around to various parts--which is how I usually read non-fiction books). Modern agriculture, factory farming, and where our food comes from are all subjects near and dear to my heart. These are topics that only people in the industry or professionally trained chefs (which I am) usually know and care about. I don't think veganism/vegetarianism is a good response (and I don't think it will fix anything). Instead, we need to be voicing our displeasure with our dollars.
Must Read for the Health Conscious
The Omnivore's Dilemma is an exploration into the foods that are on our plates and why. The answers he delivers are at times frightening.
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Subjects:  1. Anthropology - General    2. Archaeology / Anthropology    3. Food Science    4. Food habits    5. Food preferences    6. History    7. Manners And Customs    8. Nutrition    9. Popular Culture - General    10. Social Science    11. Sociology    12. Health & Fitness / Nutrition   

Reviews (11)

Fun Read
Really satisfying-- it's got a great history about the U.S. food revolution along with some juicy gossip about the big players of the movement.You feel like an insider hearing all the stories about these people.David Kamp tells stories beautifully, and the footnotes are sometimes the most hilarious parts on the page.This is a must read for anyone who considers themself a foodie, and well, for anyone who just enjoys eating...and a good story!

Revelatory
Nietzsche writes, "What good is a book that doesn't take you beyond all books?"David Kamp illuminates a rare but relevant subject and, wittingly or not, goes far beyond it to animate the culture of 20th century America, from which its subject springs.His book renders each of the last several decades vividly and down to astonishing detail.The buoyancy and wit of his storytelling, and the accompanying sense that you're in the good hands of a rational historian, make this book an immense pleasure to read.

my two favorite things: Eating and Reading!!
Loved this book! Toast is a big accomplishment for me, yet I thoroughly enjoyed Kamp's story. Had to eat while I was reading it! ... Read more

Subjects:  1. Anthropology - Cultural    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Cultural And Social Anthropology    6. Essays    7. Gastronomy    8. History    9. Cooking / Essays   

Editorial Review

First published in 1950 and revised over time, Italy's bestselling culinary "bible," Read more

Reviews (106)

Encyclopedic, simple, advanced
Echoing so many other rave reviews, I have to say this is one of the most exciting cookbooks I've hefted (and it is hefty!) in a long time. It seems like nearly everything that I've eaten in Italy or seen on an Italian menu or read in another Italian cookbook has a straightforward, canonical recipe in this tome. It was like discovery, uncovering secrets again and again. I was breathless turning pages in my favorites sections, and kept returning to the book for days, unable to pull myself away.
A truly great book
There are a great many things to like about this book and very little if anything to dislike.
Definite Buy!
I love this cookbook! i agree with all the other raving reviews about it, everything i've made from it have been easy and delicious ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. History    4. Italian Cookery    5. Reference    6. Regional & Ethnic - Italian    7. Food & Drink / Cookery    8. Italy   

Reviews (68)

A must read for anyone who aspires to live better
While I find most food writing, particularly autobiographies, tiring to the core this book warmed my jaded little heart.
From Awkward Tourist to French Cooking Fame!
My Life in France is the most entertaining memoir I've read in 2006!It's a winner.
"Splendid"
What an incredible read!If you tire of the endless array of predictable fiction plots based on dysfunctional psychological drama, read this as a tribute to the life of a cultural icon.If you have any bias against French established cultures, please read this - it'll give you a more objective frame of reference from Julia Child's perspective. She not only embraced France but took that passion she found and made it her success.Positive and humorous.I loved it. ... Read more

Subjects:  1. Biography    2. Biography & Autobiography    3. Biography And Autobiography    4. Biography/Autobiography    5. Cookery, French    6. Cooking    7. Cooking / Wine    8. Cooks    9. France    10. French Cookery    11. History    12. Personal Memoirs    13. Regional & Ethnic - French    14. United States    15. Women    16. Cooking / History   

Subjects:  1. Anecdotes    2. Beverages - Wine & Spirits    3. Cooking    4. Cooking / Wine    5. History    6. Wine And Wine-Making    7. Wine and wine making    8. Cooking / Wine & Spirits   

Reviews (1)

Reviewfrom Parul & Arvind Narain (California)
I just got this book after waiting for a few months and was quite thrilled to see familiar names and places mentioned.Being a distant family member, I am probably prejudiced but I think this book is a fascinating read, especially for someone brought up in Delhi.The book even has a family tree in the beginning, going back to the 1500s.As in all her books, Madhur Jaffrey manages to give her recipes a very easy to do feel and very helpful hints for people like us living in the US and I am dying to try out the recipes.Enjoy! ... Read more

Subjects:  1. Asia - India    2. Biography    3. Biography & Autobiography    4. Biography / Autobiography    5. Biography/Autobiography    6. Childhood Memoir    7. Cooks    8. General    9. History    10. India    11. India - History    12. Indian Cookery    13. Regional & Ethnic - Indic    14. United States    15. Women cooks    16. Biography & Autobiography / General   

Subjects:  1. Beer    2. Beverages - Beer    3. Brewing    4. Brewing industry    5. Cooking / Wine    6. Corporate & Business History - General    7. History    8. History - General History    9. History: American    10. Industries - General    11. United States    12. United States - General    13. United States History (Specific Aspects)    14. History / United States / General   

Subjects:  1. Cookery    2. Cooking    3. Diet / Health / Fitness    4. Dinners and dining    5. Food    6. Gastronomy    7. General    8. History    9. Cooking / Entertaining   

Reviews (10)

A Must Read, even if I was mentioned in the book!
The class that Michael speaks about with the career change students was mine.He strolls in I think on Day 2 of K-18 with Chef Theo Roe.We were told about him coming and being an active participant in our class but mostly would stay out of the way and ask questions for an up coming project.He hung with us for a couple of days and we all enjoyed sitting around the dinner table talking about ourselves and he enlightening us with his journey and interaction with Chef Pardus, who at the time we were not assigned but did eventially get him.He stayed in touch with me mostly wanting updates of my CIA class clear through graduation.I see him on tv now with the likes of Anthony Bourdain, Tom Keller and his own show.This book, if you read the first one, goes to show how deep food cuts into the "Soul of a Chef."He has written other things, pediatric surgery with his sister the surgeon, wooden boats and he always comes back to food.He cretainly has my diagnosis of Soul of a Chef.Thanks Michael for 1st of all putting my name in the book, but also brining to light the CIA in the time I went through. It was a wonderful time in my life and I know the others felt the same.Good luck and buy this book if you are reading this review!Reach of a Chef - Buy It!

Chefs, Pop Culture and Very Well Done!
Mr. Ruhlman gives us another perfectly plated culinary tome with his entertaining look inside the world of the celebrity chef phenomenon in America.With his usual quirky humor he examines all sides of the 'Pop Culture of Cooking' and what forces make or break chefs in becoming, not just household names, but brands unto themselves.
A Foodie's Delight in Profiling the Recent Evolution of the Celebrity Chef
As the co-writer of the bellwether of gourmet culinary tomes, "The French Laundry Cookbook", author Michael Ruhlman has written an eminently readable book that should satisfy any foodie. His focus is rife with possibilities as he explores the development of the celebrity chef. What Ruhlman gleans with carefully gathered insider knowledge is the advent of the chef as an entrepreneur rather than an artisan, a trend that has been discernible for the past decade. This has a lot to do with the success of the Food Network and related lifestyle programming, but also playing significant roles are writers such as Ruhlman and Anthony Bourdain and the simple fact that perceived exotic ingredients are now available at local supermarkets.
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Subjects:  1. 1963-    2. Biography    3. Cookery    4. Cooking    5. Cooking / Wine    6. Cooks    7. General    8. History    9. Hotel And Restaurant Management    10. Methods - Professional    11. Ruhlman, Michael,    12. United States    13. Cooking / History   

Reviews (6)

The best for a nutrionist-chemist-chef- anyone involved in cooking
Excelent book. Written in short (2 pages at most) concrete ideas of the subject but very ilustrative. The writer shows expertise and real practical knowledge of the topics described. A second volumen should be written by the same author. Anyone interested in cooking, after reading this book will be capable of deciphering the why, what and how to cooking...

Disappointed
I purchased this book to shed some light on some food preparation and storage beliefs and perhaps better understand why some things work together and why others don't.Since the author was a chemist, I was expecting a clearly stated hypothesis and conclusion in each chapter.Instead, each chapter read like a movie review.(Where at the end, you still don't know if the movie was good or bad).It was deep on explanations, but short on clear conclusions to the hypothesis proposed.I am well educated with a technical background, and still found the reading a little challenging.

Scientific Fun
The author takes the reader deep into the molecular level of cooking and the principle behind the process. If you ever wanted to know why butter response to heat like it does from room temp to cooking with it -this book is for you. Learned new information on the cooking and the effects on foods. ... Read more

Subjects:  1. Flavor    2. Food    3. Food Science    4. Gastronomy    5. Life Sciences - Biology - Molecular Biology    6. Science    7. Science/Mathematics    8. Sensory evaluation    9. Technology & Industrial Arts    10. Cooking / History    11. General cookery   

Editorial Review

The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Read more

Reviews (31)

Wonderful
This was given to me by a good friend.I love to cook, and over the years have struggled with South East asian, Thai in particular, cooking.But this book lays it all out in such a way, and has such clear instructions that, in combination with an asian grocery store, it is foolproof.As a bonus, the travelogues and side bars are wonderfully interesting. Even if you don't cook, you will be taken away on a wonderful culinary journey through the region.

Some issues with book
Pondering on whether to return book or not. Purchased for Cambodian recipes, having a hard time finding a Cambodian cookbook, this was the best bet = and it does have dishes for things we ate like Khmer soup, pumpkin curry and a similar version to Amok.(oddly i have the amok recipe in my New York Cookbook, a favorite standby)
Very Good Coffee Table Book. Good recipes, but expensive
`Hot Sour Salty Sweet' by husband and wife team, Jeffrey Alford and Naomi Duguid is a troublesome book to evaluate. Its biggest problem is its relatively high list price ($45) for no more than average culinary content. Much of that inflated price is based on its oversized heft and the fact that it mixes cooking content with comments on culinary regionalism and pure travelogue in text and pictures.
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Subjects:  1. Asia - Southeast    2. Cookery, Southeast Asian    3. Cooking    4. Cooking / Wine    5. History    6. Regional & Ethnic - Asian    7. ASIA    8. COOKING / History    9. Cooking / Asian    10. National & regional cuisine    11. South East Asia   

Reviews (29)

Interesting, if a bit unconvincing
A History of the World in 6 Glasses is an interesting read, detailing the stories behind 6 of our most popular beverages: Beer, wine, spirits, coffee, tea, and cola. The book is well-written and the author does an excellent job describing the discovery and refinement of each drink and explaining the factors that lead to its popularization.
This is a very informative and entertaining book
This is a very comprehensive book about the history of some of the world's most popular drinks like beer,wine, coffee, tea, rum and coca cola. Tom Standage did a lot of research for this book.He went to San Francisco to gather information about beer.He went as far as France to get information about wine.
an charming, informative overview
Tom Standage's stellar writing skills and effortless scholarship are both shining in his latest book, "A History of the World in Six Glasses."I first encountered Standage was when he was interviewed on NPR one weekend, and my initial reaction was, "He can't be serious about this lightweight topic!"But I was taken with his erudite, expressive language and his half-humorous, half-serious demeanor.
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Subjects:  1. Beverages    2. Beverages - General    3. Drinking of alcoholic beverages    4. History    5. History - General History    6. History: World    7. Tea    8. World - General    9. History / General   

Reviews (5)

Just as much a NYC history without the oyster.
The Big Oyster is an excellent history of New York City.Unlike many of Kurlansky's books, which always kept the spotlight on the subject (like cod and salt) and its role in history, The Big Oyster often strays far from the oyster.Many of the tales of NYC, from business and prostitution to transportation and development have nothing to do with the oyster.Had this book kept the focus on oysters it would have been much shorter.
Weaves the story of oyster farming & dining into the greater history of New York to provide a lively culinary & cultural expose
For centuries New York was famous for its oysters which played a hue role in the city's economy and culinary fame. Oysters were the city's most celebrated export, a staple food, and more, and THE BIG OYSTER: HISTORY ON THE HALF SHELL celebrates this era, from food markets to the extinction of natural beds around the city as the decades passed. From cultivation techniques to recipes, THE BIG OYSTER weaves the story of oyster farming and dining into the greater history of New York to provide a lively culinary and cultural expose.
Delicious history...
BIG OYSTER is Kurlansky's latest food-themed history (following his previous COD and SALT). It differs from his previous books in several ways, but still serves up a tasty morsel.
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Subjects:  1. Commercial Fishing    2. Cookery (Oysters)    3. Cooking    4. Fish Cookery    5. Fisheries & Aquaculture    6. History    7. History - U.S.    8. New York    9. New York (State)    10. Oysters    11. Social History    12. Specific Ingredients - Seafood    13. United States - State & Local - Middle Atlantic    14. History / General   

Reviews (5)

SAVEACORNER PIECEWITHFROSTING,PLEASE !
Fannie Farmer was a favored ikon during my growing-up years in Ithaca. Later, I inherited her revered & well-worn cookbook, and after copying a few choice recipes such as my brother's favorite Snow Pudding, passed it on to an interested daughter.
A Family Heirloom
I LOVE THIS COOKBOOK! My Grandmother owned this book and bought my mom a copy when she was married in 1937. When my grandmother died i got her copy.Now my daughter is 19 and moving away from home.I am buying myself a new copy as I am passing on my grandmothers original book to her.It provides all the basic down to earth information that a new cook needs and is not found in most modern day cookbooks.

Nana to Mom to Daughter to Daughter and now to Grands.
My original copy of Fanny Farmer's Cookbook has no cover, pages behave as falling leaves unless handled with care, but I would not give it up for a new one, never never. What would I do without my years of scribbled notesin the margins? The copies I am buying now are for two granddaughters whoare college frosh this year.They will get Fanny, Miss Manners, NewCollege dictionary, etc. to start their own home libraries. Every homeneed Fanny Farmer because it is basic, easy to read and understand andcalls for ingredients readily available - if not on the home shelf then atany grocery.FYI, when the grandson goes off to college he will also get acopy of Fanny to take with him, along with his microwave and a coveredfrying pan. ... Read more

Subjects:  1. Cookery, American    2. Cooking    3. History    4. Regional & Ethnic - American - New England    5. Sale Adult - Cooking / Wine    6. Cooking / General    7. Illustration & commercial art    8. Individual designers    9. Sale Books   

Editorial Review

Alton Brown, host of Food Network's Read more

Reviews (163)

Great Recipes for Bad Cooks
All of Alton's recipes have turned out great and I'm no great cook! The discussions about food and how/why it cooks under certain conditions helps me to better understand what I'm doing in the kitchen when the cookbook says to 'simmer' or to 'braise.' Normally these words don't make sense to me in cookbooks and my recipes don't turn out well. Alton generally avoids using these in his recipes unless he's described them in the chapter. Highly recommended book!

Alton's Cookbook
It wasn't what I expected because there are not many recipes.However, he explains the rationale behind the mechanics of cooking and tells you how to achieve desired results, which can be applied in any situation.We are pleased.

Typical Alton Brown...and that ain't a bad thing!
Much like its companion, this book retains much of Alton Brow's typical Good Eats flair while successfully adapting it for print. Not much is lost in the tranfer from film to paper. The recipes are easy to follow, the explanations are, as always, informative, and the humor is...well, humorous. I've got the Director's Cut on preorder (I am, after all, a Good Eats fanatic), and I can't wait or more in the future! ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. History    5. Reference    6. Regional & Ethnic - General    7. Cooking / American / General    8. General cookery   

Subjects:  1. Bread    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Bread    5. Food Science    6. History   

Editorial Review

Nancy Oakes and Pamela Mazzola opened the doors of Boulevard in San Francisco in 1993, and fans have been waiting ever since for just this cookbook. A bigger and better payoff for all that patience is hard to imagine. Read more

Reviews (10)

Nany Oakes is a Goddess!
It is sad for me to see so many "bad" reviews for this wonderful cookbook; I think Nancy Oakes and her crews have done a fabulous job in sharing her delicious recipes.Grand it I have just started cooking for less than a year, sometimes the recipes are challenging and overwhelming but with patient I was able to follow the recipes and cooked wonderful meals with it.The gig for me has been grazing the farmer markets and seafood stores every Saturday for the ingredients to cook from this book for my family, so far I have done more than ten of her recipes, and let me tell you, they are all fabulous.Cheers to Nancy for sharing!

Not Suitable for Home Use
I'll be brief:this lavishly-designed book is eye-candy, straight up.It is the quintessence of that lamentable recent breed of art-house "cook"books that are far better on the coffee table than on the kitchen counter.One overwrought, decorative, fussy recipe follows another in a titilating but ultimately boring succession of vanity shots.Basically, this book and its ilk are an extension of the interior decorating market: if you print it, they will come.Any experienced cook can glance through this book and instantly dismiss its recipes as outrageously unsuited to the domestic kitchen. Very silly indeed.But nice pix!!!

NOT AKEEPER
This is a beautiful book for the coffee table but forget the kitchen unless you have a brigade of chefs. Most of the ingredients are special purchase not something you would have in your pantry. A cup of blood anyone?? And what the hell is "paradise" as in "a few grains of paradise". I can't even find that one in my dictionary of foods and cooking terms. I am an excellent cook with more than 40 years of cooking experience Thomas Kellers "The French Laundry" was workable, albeit complicated. A cup of blood anyone, I think I have 1 left after paying more than $35.00 plus $8.00 shipping for this book. (not from Amazon) Amazon I have learned my lesson I will write 500 times I will not buy books from any source other than Amazon and I will not pay shipping on purchases over $25.00 Thank You!!! However I will keep this book and frame it as a reminder never to purchase thru over priced cook book clubs. Membership now canceled. ... Read more

Subjects:  1. California    2. Cookery    3. Cooking    4. Cooking / Wine    5. History    6. Methods - General    7. Reference    8. Regional & Ethnic - American - California Style    9. San Francisco    10. General cookery    11. National & regional cuisine    12. USA   

Reviews (6)

History, travelogue, and cookbook all rolled into one
This book is a combination history, travelogue, and cookbook all rolled into one.
A powerful visual treat blends with culinary history and some fine deli standard recipes
For an outstanding blend of history and recipes you won't want to miss America's Great Delis: Recipes And Traditions From Coast To Coast, deserving of ongoing mention as standing out from the crowd of recipes-only deli cookbooks to add an extra dash of history and vintage photos to the mix. Both black and white and color photos embellish discussions of the origins of classic deli foods around the world, from Matzo Ball Soup to Potato Latkes. A powerful visual treat blends with culinary history and some fine deli standard recipes.
I'M GETTING HUNGRY JUST READING IT!
Oddly, while deli food is considered one of the great American traditions, it's roots are steeped in our invaluable immigrant ancestors.Honestly what's better than a great corn beef sandwich or a steaming bowl of matzo bowl soup?America's Great Delis takes a fond look at these hallowed halls of dining pleasure in a book that is part tribute, part history, and part cookbook and all a pleasure to read.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. Delicatessens    6. Regional & Ethnic - American - General    7. Restaurants    8. United States    9. Cooking / History    10. National & regional cuisine    11. USA   

Reviews (42)

A Decent Read
I thought the book had some interesting information in it. It wasn't the best book by Terrance but it was certainy a tribute to his intellectual curiosity.

A good view of the Terence McKenna phenomenon
This book provides a good overview of reflections of the late Terence McKenna, a celebrated icon of the contemporary psychedelic scene and discussion, comparable perhaps with Timothy Leary in the 1960's.For the curious reader, "Food of the Gods" offers a rich insight into his thought and its appeal. But that appeal turns out to be rather narrow and limited, unfortunately. Like Leary, McKenna commanded considerable attention, reaching a wide audience and achieving some degree of celebrity. But as reflected in the pages of this book, his analysis and views turn out to be surprisingly (I would even say disappointingly) weak, and fatally biased, with no solid substance.