Editorial Review

World-renowned scientist and conservationist Jane Goodall earned her fame by studying chimpanzee feeding habits. But in Read more

Reviews (22)

A Gentle Book With A Big Message
Dr. Jane Goodall has done it again. In her gentle and unassuming style she has wielded a strong message--in this case--a call to consciousness. Reading "Harvest for Hope" has made me so much more aware of my own personal choices and how these connect to the "collective" choices of my larger community. I have been motivated to question many of my "consumer" behaviors in a new light. However, after reading this book I am also motivated to celebrate mindful eating and to recognize the joy that can come from indulging in the earth's bounty in a responsible way. Thank you again, Dr. Goodall!

Great read with wonderful insight
Having read a variety of organic minded eating books I found this book refreshing because of the new things I learned, that make my lacto ova vegetarian mindset even more serious.Like I didn't know how they grow farm raised salmon or tiger prawns and that it is both less healthy and more expensive in the long run.Or that one of my favorite television chefs, Jamie Oliver from Britain who is known as the Naked Chef, is responsible for getting healthy foods into the British public schools, via his Feed Me Better campaign.
Eye Opening
In this book I got much more than I thought possible.Besides being well written, poignant and having a thought provoking subject the book clearly demonstrates very real dangers in our current food culture around the world and ways to change them.
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Subjects:  1. Consumer Health    2. Cooking    3. Diets - General    4. Essays    5. Fiction - Science Fiction    6. Food Industry Services    7. Gastronomy    8. Motivational & Inspirational    9. Nutrition    10. Organic    11. Science Fiction - General    12. Agriculture & related industries    13. Ethical issues & debates    14. Fiction / Science Fiction / General    15. Sustainability   

Reviews (1)

They serve a useful purpose
As a Zagat survey participant myself, I do understand that the responses can be manipulated.One person with a lot of time on his/her hands could respond to the surveys more than once.On the other hand, sheer numbers of responders probably keep the overall averages relatively honest.I don't think you will find another one-volume survey of Paris restaurants that has as many entries, and is as well-organized and cross-referenced.
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Subjects:  1. Europe - France    2. Food Industry Services    3. General    4. Restaurants    5. Travel    6. Travel - Foreign    7. Travel - General    8. Travel Guides    9. 21st century    10. France    11. Restaurant & pub guides   

Editorial Review

Restaurant staff meals are a lot like family meals. In fact, most staffs call it exactly that--the family meal. And the challenges are the same: how to please the palates of people who know precisely what they like, and how to do it in a time- and cost-effective way. In this hefty volume (433 pages of recipes!), David Waltuck, chef and owner of Chanterelle, the award-winning, critically acclaimed restaurant in New York City, shares his solutions to this universal quandary.Read more

Reviews (13)

fantastic!
I bought this several years ago it has become one of my favorite cookbooks I own and I have A LOT!I have made tons of recipes in here and I can only recall one that didn't thrill.I make the Soba Salad several times a month since it is easy, and the ingredients are always on hand and my family loves it.Also, great dressing section that I use all the time.
My new Joy of Cooking
Most of the reviews on this book have been too wordy, so I'll make it brief.This is my all-purpose book.When I need a good basic recipe, this is the one I grab.When I need a something creative, comforting, ethnic or food for a crowd, this is it. I have given this book as a gift, even.It's tremendously versatile, instructive and just plain yummy.I can't believe that this wonderful, French cuisine-trained chef and his wife puts on a spread for his employees everyday of just good food.I wish I worked for him.

Excellent Home Cooking Techniques from Professionals
`staffmeals' written by David Waltuck, owner and executive chef of the famous Soho restaurant, chanterelle is a very unusual restaurant cookbook in that it's recipes are made in a restaurant, but in a fashion which is more fitting to home cooking, as they are meals to be served to the staff at 4:00 PM, before the day's evening service. This means that all the meals are made for many servings at once rather than for a single serving at a time.
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Subjects:  1. Chanterelle (Restaurant : New    2. Chanterelle (Restaurant : New York, N.Y.)    3. Chanterelle (Restaurant)    4. Cookery    5. Cooking    6. Cooking / Wine    7. History    8. Methods - Professional    9. Regional & Ethnic - American - General    10. Regional & Ethnic - American - Middle Atlantic States    11. Cooking / American / Middle Atlantic States    12. General cookery    13. USA   

Reviews (4)

Now that's cooking
No food stylist here, real food cooked and shown by a chef who by the photos and the opening of each chapter loves what he does and cooks from the heart. I have many cook books being a fan of food and chefs and those TV chefs pump them out, doubt if they even write them on thier own.
So much passion!
This chef rocks. I have attended two of his lectures and demos with class mates on cooking and food. He has so much passion and love for what he does. He said to us in his class I cook with water I do walk on water we are here together to share and learn from each other with a simple thing called food. The man is full of talent, love for his craft and this book shows all of his. We love you chef!

Good Cooking
This is a fist class cook book. With so many out there, this book has a nice designe, great pictures that show food you want to eat! It even has breakfast and lunch items, not all meals revolve around dinner.
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Subjects:  1. Cooking    2. Cooking / Wine    3. Entertaining - General    4. Methods - Professional    5. Cooking / Entertaining    6. General cookery   

Editorial Review

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Reviews (26)

Excellent resource
On Cooking is an excellent resource for basic and mid level food knowledge. Besides recipes, On Cooking provides insights into food safety, nutrition, menu planning, history, knife skills and many other basics. On Cooking also contains many useful and tasty recipes to reinforce the skills presented in the book. On Cooking is an excellent "general" cookbook containing everything from salad dressings to desert. You should note that if you are a student and this is a required text, there are 2 versions of On Cooking under each edition. One being the complete version sold to institutions and another (probably available on Amazon) with a couple chapters removed and having a green cover instead of white. I'm not sure why this is done but you should know what your getting when you but it.

On Cooking
Excellant how to text. Covers all cooking methods and foods. We used it as a text in Intro to Culanary Arts at the local Vocational School.
Culinary Arts.
One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school.(That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.)In addition to numerous recipes and pieces of valuable advice, information and memories - particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table - Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without:A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - General    5. Methods - Professional    6. General cookery   

Reviews (6)

Some good ideas
This is a pretty good cookbook for learning how to cook in bulk and for the freezer. The recipe selection is good, and the layout is nice. I haven't made any of the recipes yet, but I definitely like this cookbook better than others I have (in terms of ones for freezing meals). If you are in a cooking group, this is a good starter cookbook.

Great organization but not kid friendly
The book is very well organized with easy to follow instructions. The resources chapter is great for people just starting out. I've been cooking freezer meals with friends for several years but am always interested in adding new meals. This book is definitely not for those that have young children. Some of the recipes are "Blue Cheese, Walnut, and Mushroom Stuffed Chicken" and "Pureed Carrots with Ginger". Now some of the meals are family friendly, but not enough for me to really use the book a lot. So if you're looking for some sophisticated freezer meals for adults, this is the book for you. If you are looking for kid and family friendly recipes I would recommend "Don't Panic - Dinner's in the Freezer" by Martinez, Howell, & Garcia and "The Freezer Cooking Manual from 30 Day Gourmet" by Slagle.

Yummy and worth the effort!
Bottom Line: This book is for freezer meals in quantity (6, 12, 18 meals).This is NOT "dump chicken".These are entrees from scratch that won't kill you with difficulty.Lots of good ideas on organizing your food exchange group.Worth it, even if you're just cooking for your own freezer.
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Subjects:  1. Cooking    2. Methods - Quantity    3. Quantity cookery    4. Make-ahead cookery    5. Methods - Quick & Easy   

Subjects:  1. Consumer Guides    2. Food Industry Services    3. Restaurants    4. Travel    5. Travel - United States    6. Travel Guides - U.S.    7. United States - South - South Atlantic (General)    8. United States - South Atlantic - D.C.    9. United States - South Atlantic - Maryland   

Editorial Review

First opened in 1895, Delmonico Restaurant and Bar in New Orleans was a Creole cooking landmark. Acquired by celebrity chef Emeril Lagasse in 1995, the new Delmonico's features classic dishes as well as Lagasse's riffs on traditional fare. Emeril's Delmonico offers 130-plus recipes from the restaurant--favorite dishes like St. Paul's Seafood Gumbo, Shrimp Remoulade, and Chicken Rocambeau (prepared with marchand du vin Read more

Reviews (2)

Cookbook with A Future
Emeril has many amazing talents, developed by zest for good food and preserving yet extending the culinary past.Here, infamous Delmonico NYC and NO are propelled into a rich future by the BamMan.
Better than average Emeril fare. Buy It.
`Emeril's Delmonico' by (nominally) the poster boy of celebrity chefs, Emeril Lagasse, is a very nice celebrity chef cookbook. It is certainly more appealing to me than the last three of Emeril's books I have reviewed, and even better than the only one of Lagasse's books, `From Emeril's Kitchens' to which I gave five stars.
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Subjects:  1. American Regional Cookery    2. Cookery    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Courses & Dishes - General    7. General    8. Hotel And Restaurant Management    9. Louisiana    10. Louisiana style    11. Methods - Professional    12. New Orleans    13. Regional & Ethnic - American - General    14. Cooking / Courses & Dishes / General   

Subjects:  1. Business / Economics / Finance    2. Business/Economics    3. Food Service Management    4. Industries - Hospitality, Travel & Tourism    5. Marketing    6. Restaurants    7. Business & Economics / Hospitality, Travel & Tourism    8. Food manufacturing & related industries    9. Restaurant & pub guides    10. Sales & marketing   

Reviews (4)

Great Cook Book
Purchased this for my parents, who are diner fanatics, and they absolutely loved it. My dad particularly enjoyed the pictures of diners-old and new-from across the country. And my mom loved trying to duplicate some of her favorite recipes-liver and onions, apple pie, etc. Makes a great gift to tuck into a basket with a favorite diner gift certificate.

The Diner experience - at home
If you are looking for recipes that contain wheat sprouts and tofu you won't find them here.On the other hand, if you are looking for those wonderful, delectable foods served by diners all over America in the forties or fifties you will find them. A welcome addition to any kitchen cookbook collection
The roadside diner was once a fixture of American popular culture and to be found in almost every community. A place where good food, reasonable prices, friendly service, and great conversation all came together. In The American Diner Cookbook, Elizabeth McKeon and Linda Everett collaborate to present more than 450 recipes for dishes that were the staple of the diner era. From Hush Puppies; Roadside Chili; Sea Captain's Chowder; and Mushroom Burgers; to Veal Parmesan; Chicken & Dumplings; Sloppy Joes; and Chocolate Chiffon Pie, The American Diner Cookbook is a nostalgic and welcome addition to any kitchen cookbook collection, which features the added bonus of numerous historic black and white photos. ... Read more

Subjects:  1. Cookery    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - General    6. Diners (Restaurants)    7. General    8. History    9. Quantity Food Production And Service    10. Regional & Ethnic - American - General    11. United States   

Subjects:  1. Business / Economics / Finance    2. Careers - General    3. Cooking    4. Cost control    5. Food Science    6. Food service    7. Industries - Hospitality, Travel & Tourism    8. Methods - Quantity    9. Quantity Food Production And Service    10. Science/Mathematics    11. Business & Economics / Careers    12. General cookery    13. Hotel & catering trades   

Subjects:  1. Business & Economics    2. Business / Economics / Finance    3. Business/Economics    4. Food Service Management    5. Industries - Hospitality, Travel & Tourism    6. Business & Economics / Hospitality, Travel & Tourism    7. General cookery   

Reviews (2)

Fine for beginning foodies but not for educational purposes
While comprehensive, this is too broad, too general and very stereotypical.Each 'cultural' group represented in the United States has the same diet as their fellows, it seems.It can also be very bland:since coming to the U.S., X group's consumption of 'junk' food, milk, and such, has increased.
A Remarkable Achievement
Cultural Foods: Traditions and Trends, by Pamela Goyan Kittler and Kathryn P. Sucher, Wadsworth/Thompson Learning, Belmont, California, is a remarkable achievement. The authors, both nutritionists with a gallopinginterest in culture, have examined the manyethnicgroups and cuisine traditions which comprise "what Americans eat." I was pleased to find that Native Americans, usually leftout of such surveys,were included, along withUgandans, Yemenese, Armenians, Basques and many, many others. Though initially written with food service professionals inmind,this is a book any foodie would devour. Itstarts with the food customs ofindividualcountries and then looks at how arriving immigrants have adapted their usual ways of preparing foods to American ingredientsand customs. Theauthors examine regional Americanfoodways and typical specialties andprovide anethnic foods glossary, a lengthy bibliography and a dense index which allows the reader to dip in and out of the book withease. Even the margins are peppered with food lore tidbits. ... Read more

Subjects:  1. Cookery, International    2. Cooking    3. Cross-cultural studies    4. Customs & Traditions    5. Ethnic Issues    6. Ethnic Studies - General    7. Food habits    8. History    9. International And Ethnic Cookery    10. Methods - Professional    11. Quantity Food Production And Service    12. Regional & Ethnic - General    13. Cultural studies    14. Customs    15. Food & Drink / Cookery    16. Medical / Nursing / Nutrition   

Subjects:  1. Food Industry Services    2. HotelsInnsetc.    3. North America    4. Special Interest - Family    5. Travel    6. Travel - United States    7. Travel Guides - U.S.    8. United States - General    9. Hotel & holiday accommodation guides    10. USA   

Reviews (6)

A great guide
A friend recently opened a store and this book has acurately addressed some of the issues we are experiencing. The author has a knack for addressing both personal issues such as self doubt, fear, relations with partners as well as topics related to the business. He compels the entrepreneur to think hard about the objectives of his undertaking and then walks him through it step by step.
Invaluable Tool
I have been working on opening a specialty food shop/cafe and got stuck on the logistics of planning. After using several guides and books I randomly found (and getting NOWHERE) I decided to buy Gourmet to Go on a recommendation. It is THE best thing I could have ever bought, hands down. It seems that all the questions I had were answered in the book, and the structure of the book leads readers down a logical path through the maze of planning for this type of business. If you are to buy any book on this topic, this is the one. The money spent on this book will save you thousands later on. Two thumbs up!

Good for starting stores or providing to stores.
This is an excellent treatise of starting a specialty food store or, perhaps is even more beneficial to one who wishes to wholesale food products to place in food stores or delis..Read more

Subjects:  1. Business & Economics    2. Cooking    3. Cooking / Wine    4. Food industry and trade    5. Food service    6. Industries - General    7. Methods - Gourmet    8. Methods - Professional    9. Quantity Food Production And Service    10. Reference    11. United States    12. Business & Economics / New Business Enterprises    13. Business communication & presentation    14. Hospitality industry    15. Management & management techniques    16. Retail sector    17. Sales & marketing   

Reviews (10)

Excellent book for Baking class for culinary students
I'm a culinary student and found this book to be pretty well-written.This was the assigned book for my culinary baking and advanced baking classes.It showed me how to make all kinds of pastries, breads, muffins, scones, etc.I also used the following books which helped me prepare for the type of questions encountered on my baking exams: I like this book very much
I bought this book to help me with my catering business.I usually do not bake fancy cakes, but want to learn.Some things in this book were not explained that well but still a very good book.The Study Guide for Baking: Key Review Questions and Answers with Explanations (ISBN 0974328707) was a better guide for me.It really gets down to the basics and explains everything in plain language.I also decided to purchase The Study Guide for Advance Baking (ISBN 0974328715).

Be careful, the measurements don't add up.
The second edition is much better. I bought this (3rd) edition for my culinary school baking class while everyone else was still using the 2nd edition. (My class started in October 2000 just as the 3rd edition was being released. I wanted to be on the cutting edge when compared to my fellow students so I bought the then-new book; everyone else had the 2nd editon.) Read more

Subjects:  1. Baking    2. Cookery    3. Cooking    4. Cooking / Wine    5. Food presentation    6. Methods - Baking    7. Methods - Professional    8. Cakes, baking, icing & sugarcraft   

Reviews (1)

Lovely cookbook as well as TV Show..
I started watching Kylie's show on Discovery home channel, and I love her recipes, and besides, she's so cute.I can't wait to try the Steamboat recipe, as well as many other dishes in the book.It's wildly creative, and has great color photos as well as recipes and stories.As a matter of fact, I think I'll go buy her other cookbook as well.Kylie, you've got a lot of new fans in America.I love this book. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Professional    4. Regional & Ethnic - Chinese    5. China    6. Fiction / Romance / General    7. Main courses   

Reviews (6)

Wonderful Tool for Learning Top-Notch Pastry Skills
I went to pastry school in France and found these books absolutely indispensable.
Absolutely Amazing Must Have Book
I have done a first run through surface read of this book am I ever impressed.This is a full college class in 1 well written volume.The steps are well illustrated and I like the 3 different portion recipes.It is NOT a 'skim through it and slap something together' type of cookbook.I have been needing a challenge and been needing to expand my culinary abilities.This book is just the ticket.I sure hope SOMEBODY reads my wish list this year and gives me another volume in the series!

The Bible of Pastry
I am a student in a Culinary Program for breads and specialty desserts and my chefs stand behind these books 100%. The step by step instruction that includes illustration as well as the history of the preparation make these books invaluable if you are at all interested in baking. ... Read more

Subjects:  1. Baking - Confectionery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pastry    5. Food Science    6. French Cookery    7. Methods - Professional    8. Regional & Ethnic - French    9. Cooking / Pastry   

Reviews (16)

A great resource for cooks wanting to take their "game" to the next level
Permit me a brief digression that will later bear on the review. I once attended a massage therapy school in a city with three competing schools, and I was continually amazed at how limited the competing graduates from the other schools were in basic anatomy, assessment, and palpation skills compared to what I learned. On the other hand, those graduates were way ahead in actual "salon/day spa" cosmetic techniques, so they tended to land positions more easily. They couldn't find a trigger point, balance a meridian flow, or treat a muscle tear, but they could select the best aromatherapy oils for various emotional stresses. Which set of skills were more valid, or "better"? It all depends on what you think is important in massage therapy.
Not a good book for serious cooks
These recipes are boring hardly professional. The author had a cooking school in her home...c'mon??? That is exactly what the recipes look like.There are no secrets in cooking, just good techniques and procedures. There are too many organizations out there like the International Association of Cooking Professionals that give awards to their members for marketing purposes...friends supporting friends.Terrible book...and that is no secret.

Wonderful Cooking Secrets from Grandma Included!
I am a bit prejudiced about this book as the author is my first cousin, with whom I grew up knowing and shared the same grandmother, Filomena Maria Maulucci Guglietta. Grandma was every bit the great cook whom we learned from and who fostered the love of cooking and eating in all of her grandchildren. (If you would like to read a fictionalized story with some real facts in it about the father of Filomena Maulucci and how they happened to come to America from Italy, read Anthony S. Maulucci's "The Rosselli Cantata".)Linda's book is a treasure to me as she has included some of grandma's hints and recipes from our childhood. I had been present at a family dinner we had many years ago in which she cooked out of a wok for us and gave us many tips on this type of cooking. That was a dinner to remember and now I have her book to be able to keep the memories going to my children and grandchildren. Thank you Linda for writing this wonderful book, I will treasure it always!
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