Editorial Review

For twenty years people have relied on these hundreds of recipes,instructions, and morsels of invaluable practical advice on all aspects of growingand preparing food. This definitive classic on food, gardening, andself-sufficient living is a complete resource for living off the landwith over 800 pages of collected wisdom from country maven, CarlaEmery--how to cultivate a garden, buy land, bake bread, raise farmanimals, make sausage, milk a goat, grow herbs, churn butter, catch apig, make soap, work with bees and more. Read more

Reviews (83)

Tribute to Carla Emery and Country Living
The Encycopedia of Country Living is a wonderful reference guide written over the course of Carla Emery's lifetime.It is packed full of information for the person dreaming of living in the country or for the experienced homesteader.Carla Emery writes in a personal, down to earth way and it is never boring.It is a must-have for those even thinking about a county lifestyle. Carla Emery passed away recently but her book will continue to live on and be a reference guide to all those people that have hopes and dreams of living off the land.

An Absolute Treasure! Thank you Carla!
This book is a rich treasury of simple living. Reading it is not only incredibly informative, but also almost like having a close friend or grandmother at your side. Excellent for reference, full of useful facts, critical insights, and a personal touch that rings of the warmth of a country home.
Can't live without book
Long ago I had an earlier version that was punched hole pages with wire rings holding it together.
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Subjects:  1. Cooking / Wine    2. Gardening    3. Gardening/Plants    4. Handbooks, manuals, etc    5. Home economics    6. Reference   

Editorial Review

"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Read more

Reviews (35)

If you have anything in your kitchen cupboards, this is for you
First of all, let me say that Alton Brown is my hero, and if he wrote a book about knitting needles I'd probably buy it.That said, this really is a great book that I'd buy no matter who wrote it.Part user's manual, part field guide, and part cookbook, this concise little gem of a book has just tons of great information packed into it.The section on knives alone is worth the book price, IMHO.Shopping for skillets and not sure if you should get anodized or cast aluminum?Wondering what that funny plastic hand-cranked gizmo you found in your Grandma's bottom kitchen drawer is?(It's a bean frencher, by the way.)Not sure of the difference between an orange peel and a pizza peel?If any of these questions apply to you, then get this book.Besides, what other book in existence explains how a Thermos works eight pages after a recipe for Baba Ghanoush?

Fun, simple, and very informative
Alton Brown's books are the few cooking oriented books I've actually read cover to cover, then refer to again later.He advocates simplicity, explains clearly why he would choose a particular cooking implement over another (often more costly) one, and does it with fun prose.He appeals to me particularly because if told the "why' of something (which he always does), I am much more likely to remember and use the advice.

Gear for your kitchen with your budget
I would strongly recommend this book for those who are starting out on the path of cooking, are looking at upgrading what Grandma gave to them, or are considering increasing their stable of cooking utencils.Alton gives the reader the skinny on different implements, small appliances, and the tools needed to make that perfect quiche.With his typical aplomb and humorous style he explains with science the whys and wherefores of how things work as they do.Based on this book I've certainly grown to appreciate certain tools I've had for several years, thrown out some unused appliances and whatnot, and look at those television ads touting the latest and greatest slicing and dicing utencil with great skepticism.Kudos to Alton for making an easy and fun to read book. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Kitchen utensils    4. Methods - General    5. Methods - Special Appliances    6. Reference    7. Cooking / Special Appliances    8. Gadget cookery   

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - General    4. General    5. Methods - General    6. Reference   

Reviews (14)

A Holy Book in Louisiana
Junior League cookbooks are an interesting phenomenon in that they document regional cooking in a really grass roots way.
The ultimate cookbook for Louisiana cuisine
There really isn't much to say about this cookbook that others have not already said.
My Grandmother
My Grandmother was born speakingFrench in Avoyelles Parish over 100 years ago. She taught me how to cook. This book corresponds with her methods, recipes, and flavors remarkably! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Reference    4. Regional & Ethnic - American - Southern States   

Editorial Review

If you want a fascinating food book, say Read more

Reviews (24)

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

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

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

Editorial Review

"Relax. Don't Worry. Have a home-brew." It's the mantra of home-brewing, a phrase that nods to the technical aspects of brewing only as it dismisses all stress with a sip and a smile. Home-brewing is Read more

Reviews (52)

The standard intro for those starting out
This book is the standard for those starting out. It is often included in brewing kits and covers brewing in a broad manor. Charlie's motto is to relax, don't worry, have a home brew. This is very good advice. Most of what we do while brewing can be done in many ways and the processes have a high tolerance for variations.
The bible of homebrewing
If your interested in homebrewing, this book is the place to start.I've read it cover to cover several times over the years and have used it as reference many times.It's easy to understand for a beginner and is where i learned the most important phrase of homebrewing, "relax and have a homebrew".

All you ever wanted to know about home brewing.
I got interested in home brewing last fall ('03) and went to a shop that specializes in equipment and kits.From there, I wanted to get into learning more about the process and devining my own concoctions.This book is a recommended upgrade to their beginners kit and I purchased it later after brewing a kit or two.After reading this book, I am very confident that I know what to do to get the tastes out of the different breeds of hops and grain mixtures.This book actually goes a little further than I needed it to, as it goes into the chemical processes with the different ions in the water, and such as that.However, if you are a beginner brewer and want to delve into your own creations, this is where to go.It's a great work to set you on the right track.It has everything you WANT to know and some that you could probably care less about, but worth adding to the shelf if you enjoy the hobby. ... Read more

Subjects:  1. Amateurs' manuals    2. Beverages - Beer    3. Brewing    4. Cooking    5. Cooking / Wine    6. General    7. Reference   

Reviews (112)

Great recipes, plus the science, with excellent organization
This is probably the best cookbook we own (and we own a lot of them).If you have ever read Cook's Illustrated magazine, you will know what to expect.The recipes have been developed painstakingly by the editors through experimentation (and they explain the process they use).It is comprehensive - it has every classic recipe I can think of and quite a few I wouldn't have.The ingredients are typically attainable in normal supermarkets and the techniques are explained along with the recipes, so you don't have to go searching.
Fantastic
Great cookbook, I love the methodology of their recipe testing and what the results of varying or substituting ingredients were.I suppose it's a kind of scientific cookbook for food geeks and I love it.

its pretty good......
this book is a good cook book. it has so many recipes in it... you can find anything. i have made about 10 recipes from this book and they were just okay. i expected them to be WONDERFUl, just because the book says that they have been tested again and again, but they were just so-so. but this book does have a TON of cool and useful information in it, and im in culinary school, and it has helped me to write so many papers. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining - General    5. Methods - General    6. Reference    7. General cookery   

Reviews (11)

You've got to read this book!
I received this book as a gift. There are quite a few books on this subject on the market and this one is the best. I too could not put it down and finished it in 3 days. It's a huge book, a great resource that is well researched and written.. I have a few friends who've purchased this book and really loved it too. I can highly recommend this book.
A few winners, but mostly boring and flavorless
I really wish this book had reviews written IN THE BOOK.Because...some of the recipes are really quite good and flavorful, but most, like 75% or more, are really boring.I enjoy the Mexican Cornbread, the Tastes-like-Chile-Rellenos, the Coq au Vin, the Steak Fajitas; but mostly, I'm adding in the salt and fat that they tried to take out since it would be too boring otherwise.There are just not enough other flavors to make up for the lack of salt and fat.
Can't live without this cookbook
I also bought the forget it entertaining book.These both are the best slow cooker recipe books I've ever bought.I am not one for soups or soupy dinner often.This book saved my dinners.With 3 young kids and a business to run, my time is valuable.These dinners are fabulous, easy and practicle. Most ingredients are in most kitchens and soups are a very small part of the whole book.This is a must have for every family! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Electric cookery, Slow    4. Health & Healing - Low Fat    5. Low-fat diet    6. Methods - General    7. Methods - Special Appliances    8. Quick and easy cookery    9. Recipes    10. Reference    11. Cooking / General   

Editorial Review

The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks. ... Read more

Reviews (40)

My favorite moosewood
This is my favorite Moosewood book, because everything is fast, and a lot of the recipes call for things that we have around the house.There's an African peanut butter and pineapple stew that we make all the time, for example, and it's delicious (we make it last minute a lot so we substitute frozen spinach, which we always have around, for the kale, which we have to make a special trip for).We have 4 other Moosewood books but we use this one the most (we use the first book a lot also, and the new classics one also.Still life and enchanted forest we rarely use.Our other favorite cookbooks are Jane Brody's Good Food, Tara Duggan's book, and Quick Vegetarian Pleasures).

For the rich and childless
Do you have expensive tastes?Are you rich?Childless?If so, then this cookbook is for you!I've never even heard of some of these ingredients and the ones that weren't too expensive are nothing that my kids would eat.In fact, I couldn't find a single thing that my kids would eat, and I don't think the average kid would either.I think most of these recipes are something only an adult would appreciate.Well, I guess I can't say that my kids wouldn't like ANYTHING out of this book.They'd probably like a couple of the dessert recipes.Check this out from your local library first.I'm glad I did.

Good for Every Day, Not Super Gourmet
This is my first Moosewood cookbook, but I have many vegetarian cookbooks.
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Subjects:  1. Cookery    2. Cookery (Natural foods)    3. Cooking    4. Cooking / Wine    5. Health & Healing - General    6. Moosewood Restaurant    7. Natural foods    8. Reference    9. Specific Ingredients - Vegetables    10. Vegetarian - General    11. Vegetarian cookery    12. General cookery   

Reviews (22)

Soooooo Goooood!
This cookbook is unbelievable!I didn't know vegan cooking could be so delicious!The Yin-Yang salad is a favorite, The Peanut Sesame Dressing is out of this world!Try it with noodles too!My husband is sensitive to wheat so the bread and desert recipes are great!It's all pretty easy, too!Ann Gentry is so creative in her cooking!You will definitaly enjoy this one even if you're not vegan!

Fabulous Food!
If you want to prepare vegetarian food that's incredibly delicious, the secrets are in this book. I have served this food to family, friends, neighbors, and taken dishes to parties to share. Everyone always loves it! I am so happy to share with others the fact that you can have vegetarian food that is satisfying and scrumptious. Ann Gentry's recipes are brilliant. I always feel so good after eating this food.
Healthy and delicious!
Ann Gentry's recipes are simple, yet elegant. I love trying new dishes and am so grateful she shared what she created so well in her Los Angeles restaurants.Thanks, Ann! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - General    4. Methods - General    5. Real Food Daily (Restaurant)    6. Reference    7. Vegetarian cookery   

Editorial Review

Danny Meyer is the owner of the three-star New York City Union Square Cafe, and Michael Romano has been chef there since 1988. Together they've compiled some of their best-loved recipes, some of which have been on the menu since the restaurants opening, peppering them with clever notations and excellent wine suggestions. Their style is Italian-inspired new American and includes dishes like Orange-Fennel Osso Buco and Ratatouille-Stuffed Zucchini Blossoms. There's also an entire section devoted to mashed potatoes. Prepared with everything from over-dried tomatoes to eggplant, ginger and garlic, the restaurant's variations on this distinctly American dish are among its most popular offerings. The book won the 1995Julia Child Cookbook Award in the First Book Category. ... Read more

Reviews (12)

Excellent cook book
I have been lucky enough to eat at this restaurant on more than one occasion, so I can tell you that if you follow the recipes you will feel like you are actually eating food prepared by them. (Although, you can never replace the experience of dining at the resturant - IMO the best restaurant in the City!) I love the tuna and the polenta as well as the turnips. Yum.

I have two words for you: BAR NUTS
I probably would violate some copyright law if I put the short and simple recipe for Bar Nuts into this review, but I'm really tempted. They are far and away the most delicious little snacky to have around when guests arrive. Once you've provided them to your friends, they will insist you bring them to every future gathering. And make them right as folks arrive: the aroma that perfumes the whole house is intoxicating, and the nuts, hot out of the oven, disappear really, really quickly, so make plenty. The Reputation for Service Extends to Value in the Writing
There is no need to justify writing a review of a recently published book. For an older book, I always try to find something new to say which other reviewers may not have touched on. In the case of this book and it's companion volume `Second Helpings' by the same authors, about the cuisine of the same Union Square Caf�, that rationale is simple. Almost all of the recipes successfully fit my criteria for buying celebrity chef / restaurant cookbooks. That is, almost all of the recipes are accessible to the experienced home cook living in the northeast United States and offer resources for making their cooking more interesting.Read more

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

Editorial Review

Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Read more

Reviews (51)

Highly recommended
I love this book.I am a beginer and have alredy tried a couple of recipes in this book.The bagels and the croisans they are both delicious.The book gives you very good explanations on how to make them so you don't have to be an expert.Unfortunatelly I don't own a mixer they are quite expensive so I'll have to wait until Christmas to give myself a gift.The Croissans are supposed to be made with a mixer but I was able to use my food processor instead, it did a good job mixing the dough, and the end result was good.
A lovingly written book...with 1 caveat
Baking with Julia is a wonderful book for home cooks who take their cooking seriously. Since the book has several authors, each expert in his/her own area of baking, you get the best of each type of baking. Whether it's artisanal breads, chocolate cake, danish pastries, or fruit tarts, it's all in here.
Beautifully presented
'Baking with Julia' is just a book that must be owned by all baking-enthusiasts because of its concise directions, it's beautiful pictures, and the satisfaction of sharing the completed products with friends and family. There is something for everyone, and a basis for anyone to build off of. The book covers recipes from the simplest Irish Soda Bread (which is delicious nonetheless) to much more elaborate pastries and breads. What slightly disappointed me upon first opening the book was the presence of a heavy-duty mixture in almost every recipe. I still don't have my mixture, but I have completed many recipes successfully by hand (it's a great workout).
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Subjects:  1. Baking    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Desserts    5. Methods - Baking    6. Reference    7. Cakes, baking, icing & sugarcraft    8. Cooking / Baking   

Editorial Review

With Read more

Reviews (36)

Worth every dollar
This book is meant to be pedagogical rather than just listing a bunch of recipes (although there are a lot of good ones in here; almost 800 according to the back of the book).This book is more for the advanced beginner/intermediate cook who is ready to take their abilities to the next level.
Not Julia's best
I have the first edition of this book and had problems with recipes, some I knew were wrong and could figure them out. I heard from the publisher and there were more than 20 mistakes which were fixed in subsequent printings. So if you are buying this do not get the first edition!!!

If the foundation is strong, the cooking will be good
This is the best foundational book on how to cook well. There are other books that offer more encyclopedic coverage of the details of cooking a range of foods. There are other books that give insight to specific culinary traditions. And there are a few that try to present foundational cooking strategies. But none match this book for equipping any cook, novice or experienced, with systematic, proven techniques for producing excellent food from quality ingredients. The specific recipes are slanted toward European style dishes and meals. But don't let that specialization obscure the rich insight into fundamentals. How to make a sauce, how to prepare the bird or the roast, how to handle vegetables -- what to do and what to avoid. Variations on a basic theme. The book is rich with all of these. If I were just beginning as a cook, this is the first book I would want and the only book I would need. I have more experience than that now -- but this is still the best resource available when I want to get back to basics and retool my cooking sensibilities. ... Read more

Subjects:  1. Cookery    2. Cookery, French    3. Cooking    4. Cooking / Wine    5. Methods - General    6. Reference    7. Cooking / Culinary Arts & Techniques    8. General cookery    9. Reference works   

Reviews (6)

This book is a must-have for the serious knitter! Love it!!
I absolutely love this book. I collect knitting books, and have always admired Elizabeth Zimmerman. She is such an icon in the knitting world. She was (obviously) an incredibly gifted knitter and knitwear designer, but from her writing you can tell that she was also witty, funny, and a person of many interests. This book has all of her knitting newsletters from the 60s in it, but it also has ramblings from her journals (I love the entries from her camping journals) and her biography, and photos of her and her family. This book goes a long way towards making me feel like I know more of what she was like as a person. I would have loved to have known her! I will treasure this book.

Just when I thought I had all her books....
If you are new to knitting and don't know EZ, this book is not the place to start.However, I strongly urge you to start buying all her books, read them cover-to-cover (knitting all the while) and when you know her better, then buy this book and get to know her a little more.In other books, she refers back to these "early years" of her first newsletters/wool gatherings.I had often wished that I had started knitting back then and could see the old newsletters. I even bid on some on ebay!!No need now, because they are here, in all their homespun, original typed glory.Seeing her pencilled-in corrections makes me feel like the recipient of a personal letter, like hearing from a grandmother or aunt who helps with my knitting.Thanks, Meg, for putting all this together, and yes, I'm sure she loves the title.

The Surprise Jacket Revealed
Good things about "The Opinionated Knitter"
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Subjects:  1. Cooking    2. Reference   

Editorial Review

If you have somehow never cooked and yet want to, there's always that troublesome problem of where to begin. Fortunately, Read more

Reviews (8)

Beautiful book to own
Beautiful book and great "techniques" depicted.Have still not cooked from it, but I collect cookbooks and unlike "America's Best Recipes" type books which ponder on and on about what they don't like, this one shows you "how to do it" but also have some "lux" meals that you can try.the el bulli master decomposes foams.you can make that "foam soup" you tried at haute restaurants.the japanese section is mouthwatering and taste good just from the recipes.the pasta and dairy section written by Union Square grill master. the recipes seem doable.
Great book
THis is a grat book has almost everyhing in it. I really enjoyed the way it showed pictures to make sure you knew exactly what the chef was doing.

This is an amazing book
Today I found it on borders. I compared it to the professional chef (7th ed) and I was blown away by this book. Don't get me wrong professional chef is a good book but I was more in need to learn "techniques" and this book delivered it with beautiful step by step color photographs. I especially loved the seafood section. I don't know how to skin or filet a fish and this book showed it. If you are more into techniques like me this should be the first book for you. I can't comment on the recipes as I only brushed through them and this book has plenty of color photographs to give you guidance (I do mean plenty unlike most cookbooks). It's a good book for both new and experienced cooks. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. General    6. Methods - General    7. Methods - Gourmet    8. Cooking / Reference   

Reviews (20)

Pressure Cooking Made Easy!
My mother and grandmothers all had pressure cookers... Mainly for beans and canning.I was using mine to quick cook chicken before making chicken soups.I am so glad I have this book.What variety and challenges!Now, lots of different bean soups without guessing the amounts of herbs and spices and how long to cook (which I am very bad at).Also, I modify reciepes for various meats (per my husband's request).It is so easy with this book!!
A Classic Cookbook
You'll find few recipes in this book that aren't excellent. It's been a fast-selling book for years now, and there are so many fine dishes in this book that you'll probably add it to those three or four cookbooks that you can really rely on (such as "How to Cook Everything"). It's that good. Just try a few of the recipes...you'll be a fan I bet!

If more stars were available . . .
I cannot praise this book too highly. As a long-time cook,but novice pressure cook, I found Ms. Sass's recipes simple to follow, and always as promised. Delicious doesn't begin to describe her Mushroom Barley Soup, which she correctly bills as the same comfort food that is served at Ratner's Restaurant. I grew up in NYC, and ate often at that landmark, and my family has patiently tolerated my frequent references to how scrumprious that particular soup was--well--I just produced it, courtesy of Lorna Sass, in my own pressure cooker (Kuhn-Rikon, also divine to use). The risotto with leeks, mushrooms and olives is also noteworthy, but I am confident that all these recipes are. This book, as well as The Pressured Cook, also by Sass, are all anyone needs to produce exceptionally satisfying dishes made with wholesome ingredients, and ready quickly. The portions are generous, and the introductions to each recipe are accurate, informative and inspiring. If more stars were available, I would award them. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Special Appliances    5. Pressure cookery    6. Reference    7. Cooking / Special Appliances   

Reviews (6)

Excellent Guide for Food Allergies
I have really enjoyed this book.I understand why the other reviewers rated it as they did though. I also have to stick to a much more restricted diet than the average person on a yeast-free & food allergy plan, however I found it easy to substitute items I could not have with those that I could.My favorite parts of this book are the section on selecting and preparing vegetables and the baked recipes (for which I do a great deal of substitutions).It may be a book for more advanced cooks and bakers, which I am, but it's been a great asset to me and I appreciate having it as a resource.

Not for the first weeks of your diet or for sensitivites
I found this book to contain many recipes that contain ingredients that I can't have (I'm in the early stages of treatment so fruits, nuts, some grains, etc. are out for now) and many ingredients that Dr Crook suggests avoiding for a while in newer books. I'm sure the recipes will be more usefull after I've completed treatment and I'm working on maintenance, but that's not what I needed right now. Some tips on how to cook beans and veggies were somewhat helpfull but I think there are better books out there for the early staged of treatment. Consider getting it from your library before buying it.

Not for the first weeks of your diet or for sensitivites
I found this book to contain many recipes that contain ingredients that I can't have (I'm in the early stages of treatment so fruits, nuts, some grains, etc. are out for now) and many ingredients that Dr Crook suggests avoiding for a while in newer books. I'm sure the recipes will be more usefull after I've completed treatment and I'm working on maintenance, but that's not what I needed right now. Some tips on how to cook beans and veggies were somewhat helpfull but I think there are better books out there for the early staged of treatment. Consider getting it from your library before buying it. ... Read more

Subjects:  1. Candidiasis    2. Cooking    3. Cooking / Wine    4. Diet therapy    5. Health & Healing - General    6. Prevention    7. Recipes    8. Reference    9. Yeast-free diet    10. General cookery    11. Reference works   

Reviews (1)

A Cook After my Own Heart!
As the busy holiday season approaches, so does lots of cooking and baking. This book is full of easy, tasty and impressive dishes that can be made ahead, or mostly ahead. This is a great way to approach Holiday cooking! Whether you're making an entire meal or a pot-luck contribution, you'll find something wonderful here. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Holiday - General    5. Holiday cookery    6. Menus    7. Methods - General    8. Reference    9. Cooking / General    10. General cookery   

Reviews (10)

Excellent Professional text and reference. Buy it if you make sauces!
`The Sauce Bible' by culinary educator, David Paul Larousse is one of those very few books you find which are specifically written for culinary professional. The first clue is the high list price of $54.95. The second is that textbook specialist, John Wiley and Sons publish it. The third is the fact that the book began as an essay on sauce painting, which the average foodie will admire, but, to my knowledge, will virtually never try to reproduce. The fourth clue is that the quantities for many of the recipes are a lot larger than one would need for a dish for four or six. The fifth clue is the large amount of narrative and graphics devoted to explaining the relationships between members of the various sauce families, based on the famous French `mother sauces'.
extremely inaccurate and ill-researched
I was given this book as a gift, and as a professional chef in Washington, DC, I was very disappointed.The inaccuracies and bumbling research do not warrant a reader's funds nor time.In my opinion, this book is useless to both professional and pedestrian cooks.

Inaccurate Facts
Everyone's heard the old adage about "where there's smoke, there's fire".If I discover inaccuracies in a text that I know are inaccurate, it makes me wonder how much of what is stated in the text about matters I don't know about is accurate!Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Sauces & Dressings  &n