Reviews (215)

Great Concept,, Pretty Good Food
I bought this book along with Saving Dinner the Low Carb Way and Saving Dinner for the Holidays last year.
4.5 Stars, great recipes, great concept, but not perfect for me
I have found a lot of great recipes in this book! For a while we tried using the weekly list but had a few problems. Many of the ingredients can be expensive, including quite a bit of meat, etc. and also several dinners per week did not appeal to my family, so I couldn't use the weekly list because I had to weed out the ingredients that were needed for the recipes I wasn't going to be making. So it ended up being easier for me to go through each recipe and make my own list which defeated part of the purpose of the book. There are lots of recipes in here that I have made more than once, but there are also many recipes that I have never tried again, or would never try in the first place. So if you are looking for a good recipe book, you'll find one here... but if you are looking for the weekly meal plan/grocery list deal... you probably will not be happy with this.

Too small
Didn't realize that this was a small paperback. Would not have purchased it.The content is good and informational. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Dinners and dining    5. Methods - Quick & Easy    6. Reference    7. Cooking / General   

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 (2)

Hearty agreement
I haven't much to add to Bevetroppo's fine review, except to full heartedly agree.
Back to the future
At the time of this writing, Biodynamic Wines by Monty Waldin ranks somewhere around 218,311 on the Amazon sales list and has not yet been reviewed by another reader. So in a sense, the fact that I'm writing this now is a labor of love, akin to Mr. Waldin's own passion for Biodynamic wine that spills out of the pages of this book. I stumbled upon BW as I was searching for a reliable introduction. I'll do my best to summarize what I gleaned from the complex subject Monty Waldin so ably describes, but just remember that any errors, imprecision or misstatements about Biodynamic wines that follow in this review are entirely my fault.
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Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Reference    5. Wine And Wine-Making    6. Cooking / Wine & Spirits    7. STUDY NOTES - SparkNotes    8. Wines   

Reviews (4)

The most delicious wine book
Hugh Johnson's marvelous book in a partial answer to a question that few of us have had the sense to ask.While many of us will spend valuable hours wondering: `which wine?' we rarely ask `why wine?'
Vintage Writing
This is one of the most comprehensive and certainly one of the most enjoyable books on wine in any language.Combining excellent prose with impressive scholarship, Mr. Johnson offers a scintillating and often enlightening history of the world's best beverage.Strongly recommended for the historian or wine enthusiast.

Normally I dislike Hugh Johnson's work
However, I must say that I did enjoy this book.While one reviewer here didn't seem to be too interested in the history of wine, I found it very interesting, so interesting in fact that I am giving my paperback versionto a friend and purchasing the hardback version for myself.Read more

Subjects:  1. Beverages - General    2. Beverages - Wine & Spirits    3. Cooking    4. Cooking / Wine    5. Reference    6. Wine And Wine-Making    7. BG-CLASSIC EDITIONS - BG-B&N CLASSICS    8. Cooking / Wine & Spirits    9. History of specific subjects    10. Wines   

Reviews (9)

A Must Have
This is a must have book for even a professional chef / cook. It is filled with all kinds of great tips that I doubt even a master chef knows.

It's just a great book
This book is great. I've learned so many things just from this book. This book contains tips and things you'd learn from like your grandmother or mother, things I wasn't taught. It has helped me improve my skills in the kitchen and I've only had this book for a short while!
Informative
Book is extremely informative as to methods of cooking and tips to prepare food properly ... Read more

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

Reviews (7)

Good but not great
I picked up this set because I immensely enjoy reading the Oxford Companion to Food and refer to it often.
Great Source on Culinary History,Business, and Lore
`The Encyclopedia of Food and Wine in America' is a great 1500 page compilation of excellently written articles on virtually every aspect of the history, education, manufacture, marketing, personalities, and writing about food in America. Practically the only thing it does not include is recipes or cooking. Even sidebars whose label suggests a proper place for a recipe such as the sidebar on shoofly pie gives not one hint about how to make this delicious dessert. Given the size of the subject, it is not at all surprising that the editors have left these out, as both recipes and kitchen science can both be considered without nationality, plus the fact that there are thousands of good cookbooks and a score of books on food science available today, so why not focus on things which are not commonly covered in these books. This means that this volume can sit beside the `Larousse Gastronomique' with only a very small amount of overlap in material. These two giant books have two entirely different objectives. While both works will have articles on potatoes, Larousse will tell you how to cook them, but Oxford will tell us were they are grown, their commercial importance, nutritional importance, and their appearance in cartoons.
As much fun as a really, great meal!
What makes this encyclopedia different from most other such comprehensive authoritative sources of information? It's a pure delight to read!Whether it's discussing food mythology or the traditions of ethnic cookery or just any other culinary subject, these volumes are a great entertainment as well as real education.Truly a labor of love on the part of excellent, dedicated scholars and editors, it's a great gift for any American who takes pleasure in reading as well as eating and drinking. ... Read more

Subjects:  1. Beverages    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Dictionaries    6. Encyclopedias    7. Food    8. General    9. Reference    10. Encyclopaedias & Reference Works    11. History, American    12. National & regional cuisine    13. Reference / Encyclopedias    14. USA   

Reviews (4)

lWhat Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
Actually, I never read the book.I bought this for my ex-wife.I'd purchased her "What Einstein Told His Cook", & "What Einstein Told His Barber".She just loved "Cook" & would give it 5 stars, but once she got "Cook 2: The Sequel", she liked it even better than the original, so both books get 5 stars from her.This from a woman who rarely reads books.

Entertaining Foodie Read plus Superior Explanations.
`What Einstein Told His Cook 2, The Sequel' by retired chemistry professor and columnist, Robert Wolke is in the same format as the first volume, of which I said:
What Einstein Told His Cook #2
If you are looking for useful information to cooking questions you've always wondered about, look elsewhere.Harold McGee's "On Food & Cooking" and Shirley Corriher's "Cookwise" are both full of useful and interesting stuff.Wolke tries to be cute, and some may like his sophomoric style, but I couldn't get past the first chapter.Now who do I know who is dumb enough to like this drivel? ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Essays    5. Food Science    6. History    7. Miscellanea    8. Reference    9. Science    10. Science (Specific Aspects)    11. Food & Drink / Cookery    12. Popular science   

Editorial Review

Todd Wilbur, the master of fast food replication, is back, and accompanying him are 37 new recipes. Read more

Reviews (22)

Check the table of contents first!
I LOVE this book simply because I've been trying to recreate popeye's fried chicken on my own and failed miserably! I checked the table of contents and found it was there and that alone was worth the $9 investment. I'm not going to make everything but its fun to see how you could make Mary Jane's. :D
Thrallz
This is a very cool cook book, lots of fun recipes to try and of favorites. My husband and I had fun just flipping through it when it first arrived planning what we could fix.
Are Charles Holcomb and Melissa actually Douglas Hensley (and Pattie Hensley's husband)?
A reviewer, "Charles Holcomb", has reviewed all the books written by Douglas Hensley and Pattie Hensley.Reviewer "Melissa" is also now curiously reviewing the same list as "Charles Holcomb".He has also reviewed several competing books -- such as this one -- and used those reviews as an opportunity to mention the "superior quality" of the book written by Douglas Hensley or Pattie Hensley.The Hensley titles are as follows:
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Subjects:  1. Convenience foods    2. Cookery    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Junk food    7. Reference    8. Regional & Ethnic - American - General    9. Cooking / American / General    10. General cookery   

Reviews (1)

Larger than Life
Macrobiotics first had its roots in America when Michio and his wife,Avelin came to this country in the 1950's with a vision that was"larger than life". Macro-bio-tics is exactly that. And theMacrobiotic Diet, as described in this book (among the many that existtoday) is one that doesn't just center around the do's and don'ts of propereating. It is a lifestyle; it is a way to think about one's body, mind, andsoul. When the macrobiotic principles of balance and nutrition are combinedwith yoga practice and meditation, the result is unity and wholeness. Thecircle is complete. Michio Kushi does not attempt to burden the reader withinstructions on what is good and what is bad. Although some novices to thispractice may run into the mistake of treating his "prescriptions"as limits in themselves, the book is meant to describe additions that canbe made to one's already existing diet, instead of just pointing out thatdairy and meat are "no no's". Though the macrobiotic approach mayintimidate or seem too strict at first, it is actually very flexible andopen. Otherwise, how can one expect to develop an open mind by following adiet that is limiting and rigid? The other critical point I'd like tonote is, however comprehensive the text, passive reading will neversubstitute for the magic and connection of actually PRACTICING macrobioticswith close friends and family members, or other people familiar with theapproach that would be willing to serve as a guide. Never think that youmust walk this road alone. The energy you get from macrobiotic cookingshould be a source of personal freedom and inspiration that carries youforward and brings you closer to people. One of the principle underlyingideas of macrobiotics is that the food you eat partially determines who youare--thus, in offering explanations for some of the ways to observe themacrobiotic diet, Michio talks about the chemistry behind the kinds offoods you would eat and how, depending on how yin or yang they are, thatmay affect your behavior and even personality. Thus, my advise is to usemacrobiotics to heal yourself of any tensions, stresses, or aggressivity(if you feel them) by "linking" yourself with others who followthis practice in hopes of speaking the same language and leading a morepeaceful life.Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Diet    4. Macrobiotic diet    5. Methods - Macrobiotic    6. Nutrition    7. Reference    8. Diets & dieting    9. Food & Drink / Cookery   

Editorial Review

If you've been laboring under the illusion that your grandmother just smashed berries into a jar or that pickles grew on exotic pickle trees, prepare to be enlightened with Linda J. Amendt's Read more

Reviews (40)

Real Life Success With These Recipes
Here's a news story from my local paper about this book:
Many great answers
This is a wonderful book for people who are familiar with the canning process and who want to move to the next level. It has good recipes but I found it most helpful with lots of easy-to-understand technical information most books are completely lacking. This is a must-have book for anyone who is serious about canning and preserving.

This one stands out!
After picking and choosing recipes out of many different canning/preserving cookbooks, I can truly say this one stands out. It is beneficial for both the beginner and the expert, as it covers the basics in clear detail, and has a wide range of recipes from the delicious basics to the exotics.Those interested in competing or in just having their canned gifts make the best impressionwill find practical information on how to make their products look and taste as good as possible--even how to clean the jars so they sparkle! (use vinegar) My hats off to the author! My only wish is that this would be available in hardcover or in lie-flat binding, because I know it is going to get used for YEARS in my canning kitchen. ... Read more

Subjects:  1. Canning and preserving    2. Cooking    3. Cooking / Wine    4. Methods - Canning & Preserving    5. Reference    6. Fiction / Short Stories (single author)   

Reviews (17)

Caro Bakercook book nut
This cook book was OK it just needed more recipes that had easier to use. JUst was'nt the right Pressure Cooker Cook Book for me.

The best out there
Of about 4-5 pressure cooker cookbooks I have bought, this is far and away the best one, not even an issue.The recipes are fairly simple, easy to put together, easy to find/common ingredients, and they taste great.This is what a pressure cooker should do for you.There are good general guidelines on how to cook other things as well.While there are not a whole lot of recipes in here, they are all great and easy.If you have to have one pressure cooker cookbook, this is it!

strange
I bought this book and am sending it back. The recipes were a little strange for my taste. I wanted more everyday type dishes. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Home Economics (General)    5. Methods - Special Appliances    6. Pressure cookery    7. Reference    8. Cooking / Special Appliances    9. Gadget cookery   

Editorial Review

Avowed Martha Stewart fans--and the rest of us, too--have cause to applaud. Read more

Reviews (33)

Mixed Results from Recipes
I have had mixed results from this cookbook. Fruitcake Lovers Unite!
I love fruitcake and I have sampled so many recipes that my friends call me Dr. Fruitcake! Martha Stewart's recipe is the greatest! It's more than just fruit and nuts loaded with rum. It has body, and character. No holiday table should be without this recipe and several others featured in this fine book. This Is Not Very Good Cookbook- Too Hard
I prefer the How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, Betty Crocker's Picture Cookbook, The Low-Carb Comfort Food Cookbook. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining - General    5. General    6. Reference    7. Tablesetting    8. Cooking / General    9. General cookery   

Reviews (32)

Great "How To" book
This book has it all.I love the suggestions and recipes that accompany the wine selections.It is very simply written and easy to follow.

Bookstore Success!
Whoever picks up this book will love it! I work in a bookstore and many people come in looking for great books on wine for themselves or for gifts. There are many wine books out there, but none like the "Wine Club". This book is fun, informative, and a purchase you won't regret making!

Must have book from awesome wine educator!
The wine club is such a great concept -- there couldn't be a more rewarding way to learn about wine than to share it with friends and be guided by a CIA grad and certified sommelier.Petrosky certainly has the notches on her belt to be a true wine snob, but she so smartly chooses not too.Her friendly voice and candor indicate that at some point in her life she too walked the first steps of learning about wine -- and therefore knows just the way to teach it to the rest of us!This book should be handed to everyone on the occasion of the purchase of their first bottle of wine.It is a great guide book to the rite of passage that is wine drinking. ... Read more

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Reference    5. Wine tasting    6. Cooking / Wine & Spirits   

Reviews (1)

This book was very useful!!
This book is the newest edition to my cookbook collection. The recent, up-to-date definitions, spelling, and pronunciation techniques, made the answer to the infamous question "what's for dinner?" straightforward and effortless. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Dictionaries    5. Food    6. Food Science    7. General    8. Reference    9. Cooking / Reference    10. General cookery    11. Reference works   

Reviews (11)

Simply orgasmic dunking delights!!!
If you're looking for biscotti recipes, this is the very best collection around.As usual Lou Pappas does not disappoint.I've seen other collections, both in books and online, and they don't even come close to these.
Biscotti Made Easy
Biscotti by Lou Seibert Pappas and biscotti from the recipe book were a gift from a cousin.The delicious recipes and the ease of making them, inspired me to send both biscotti and the book, Biscotti, as Christmas gifts this year.All the recipents declared the gift the best ever; not one crumb was left.I highly reccommend the book.

Molto Buono!
After trying several recipes from the book, The 50 Best Biscotti Recipes, and not liking them, I purchased this book and am in biscotti heaven!I just ate a slice of Biscotti Nocciole-Cioccolato, and it is excellent.I could dip this in melted chocolate, too!I baked Biscotti Toscani and Double Chocolate Decadence (with expresso coffee,) and both were mouth watering.Some of the prep time is lengthy, for I like quick and easy. But grating the zest of an orange, toasting the nuts, or making a little expresso is well worth the time. ... Read more

Subjects:  1. Biscotti    2. Cookery, Italian    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Cookies    6. Reference    7. Regional & Ethnic - Italian    8. Cooking / Italian    9. Desserts   

Reviews (11)

A "must have"
First and foremost,excellent recipes with a contemporary flair. This book also is a delight for the eyes, with its beautiful design and format, including a spiral binding so that the pages lay flat, and ahelpful chapter on party planning.

A must-have book!
Divine Kosher Cuisine is a must for every kitchen.Whether one keeps kosher or not, the recipes are tried and true and are as failproof as you can get.I have served 'first run' entrees to guests and have had only compliments.
Kudos for Anyone Lactose Intolerant
I have not been able to eat anything with dairy products for several years and this cookbook has given me wonderful new recipes to try. Every recipe clearly indicates whether it is dairyfree and suggests alternatives if it is not. The book is beautiful with wonderful photographs and easy to follow recipes. The many tips and side remarks are very interesting and helpful and makes good reading. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. Reference   

Reviews (1)

Shaw Cooking School Guide
Wonderful reference guide to all cooking schools.Great for professional and just-for-fun classes! ... Read more

Subjects:  1. Cooking / Wine    2. Counseling - Vocational Guidance    3. Education    4. Methods - General    5. Reference    6. Reference - Guides (General)    7. Yearbooks & Annuals   

Reviews (20)

Handmade Pastas
Delicious.
No serious kitchen should be without this book!
My wife is a food professional and we eat very well at home.She mentioned this book after our trip through Tuscany & Umbria earlier this year and I bought it as a gift for her.Wish that we'd had it years ago!The Bolognese sauce alone is worth the price!I do not personally use the cookbook but have been hearing raves about the content - both recipes and general information about this region in Italy.This is very high praise from my hard-to-please retired teaching chef wife.

The very best regional Italian cookbook! Buy It!
`The Splendid Table' by Lynne Rossetto Kasper is simply the most splendid book I have read on a regional cuisine and it is by far and away the best of the three books on the cuisine of Emilia-Romagna, even though the other two, `Biba's Taste of Italy' by Biba Caggiano and `Recipes from My Two Villages' by Mario Batali are excellent, as far as they go. Ms. Caggiano's book is simply a collection of recipes from Emilia-Romagna and Mario's book is more of a personal diary of recipes than a thorough examination of a historical cuisine.
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Subjects:  1. Cookery, Italian    2. Cooking    3. Cooking / Wine    4. Northern style    5. Reference    6. Regional & Ethnic - Italian    7. Cooking / Italian    8. General cookery    9. National & regional cuisine