Reviews (1)

It takes you there
I can hardly judge the author's knowledge about wine itself, as I am definitely not a connaisseur. I just enjoy wine and want to know a little better about it. It also happens that I like to travel too. So, I thought it was a pity that nobody has reviewed this nice book before.
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Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Cooking / Wine    4. Food Science    5. Reference    6. Cooking / Reference   

Reviews (2)

Excellent Cook Book!
This book is a wonderful collection of recipes for the slow cooker.There are a great variety of recipes in this book.Definitely a must have for the busy family as you can prepare the meal before work and have a hot meal waiting for you at home.Using a crock pot slow cooker is especially nice during the summer months so you can still have a good meal without having to heat up the whole house with an oven.So this book gives you a nice selection of meals to try and choose from.This book is definitely a family favorite.

Best Crock Pot Cookbook Ever!
This cookbook is excellent.Recipes are simple and delicious!! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Methods - Quick & Easy    4. Reference   

Editorial Review

Elizabeth Schneider's Read more

Reviews (15)

Missing common vegetables
This book has excellent information on less common vegetables.However, if you are interested in similar information on vegetables that are used on a daily basis, this is not the book for you.Some of the common vegetables missing from this book are tomatoes, corn, spinach, bell peppers, broccoli, celery, and garlic.

Interesting and entertaining
There are places where I'm not sure if I'm reading a gardening guide or a cookbook!This is a list of just about every vegetable you've heard of, and a few you haven't, and how to prepare them.
Intriguing Reference - Especially Useful With Ethnic Recipes
As I see it, this heavy tome (700+ pages) is first and foremost a reference manual to be consulted before preparing recipes from other cookbooks. It orients users to a broader spectrum of vegetables - and demystifies seemingly obscure or confusing recipe elements. For example, I had about given up on using watercress in Fattoush, a delicious Lebanese salad, as the markets in my area didn't offer it. This book opened my eyes to the fact that nasturtiums - a plant I have grown in my garden - are a type of watercress!
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Subjects:  1. Cookery (Vegetables)    2. Cooking    3. Cooking / Wine    4. History    5. Reference    6. Specific Ingredients - Vegetables    7. Vegetables    8. Cooking / Reference    9. General cookery   

Editorial Review

A companion to the PBS series of the same name, Julia Child's classic Read more

Reviews (1)

A great addition to the cookbooks I actually use
Enjoying the PBS series which is what this cookbook is based on, I wanted the book because of two quest cooks-chefs that were on Julia Childs series.First was the team of Susan Feniger and Mary Sue Milliken who prepared a vegetarian meal, and the other Nancy Silverton who made a wonderful selection of earthy, or rustic breads which have become favorites in our home.Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Reference    6. Cooking / General    7. Food & Drink / Cookery   

Reviews (2)

A Classic Author on his Adopted Speciality
There is something droll about seeing Pierre Franey, the former executive chef of La Pavillion, classically trained French native doing books of quick cooking. It suddenly started making sense to me when I read that Franey was employed as the head of the Howard Johnson's research and development kitchen in the 60's before going to his gig as a culinary columnist for the New York Times. The credentials of this chef, along with my interest in preparing good food quickly lead me to buy this book shortly after it was published in 1989. My favorite cookbook
I love this book, and I'm about to order one for my daughter. I've used the book for over five years and have tried about half therecipes. All are consistently good and are quick and fairly simple. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Quick & Easy    5. Quick and easy cookery    6. Reference    7. Non-Classifiable   

Reviews (10)

Always Find What I Want To Know
I got this book for a present about six months ago and can't stop picking it up.I heard this author on the radio recently and she was just as engaging and informative talking about burgers as she was about wine-and all the info she discussed is in this book, so I figure it's a darn good deal.
Tips and Techniques to Boost Basic Cooking Skills.
"The Food Lover's Tiptionary" is a collection of tips and techniques on basic culinary subjects, organized alphabetically. I believe there are about 500 separate entries, but the book doesn't say. The 6,000 tips referred to on the book's cover fall under theentries. The book covers specific foods, general food categories, kitchen utensils, and culinary techniques. Food entries are presented in the following format: Tidbit (either a definition or food trivia), Purchasing, Equivalents, Storing, Preparing, Cooking, and/or Using. Some of the food entries are accompanied by short recipes. The formats of other types of entries vary, and may be best described by example: The entry for "Cookies" provides extensive instructions on making dough, preparing pans, baking, finishing, and storing. "Ice" gives general information and instructions for various ice cubes for different occasions. "Baked Goods" includes general baking tips. "Pasta Shapes" describes 65 shapes. Food quotes by recognizable names are scattered throughout the book, wherever the subject of the quote is found. There are several charts in the book, such as metric conversion, oven temperature equivalents, and pan sizes. And there is a Recipe Index in the back, for the over 100 short recipes found throughout the book.
Thanks again, Sharon Tyler Herbst
I've long been a fan of Sharon Tyler Herbst's books (have "The Ultimate A to Z Bar Guide," the "New Food Lover's Companion, the "Wine Lover's Companion" and "The Ultimate Guide to Pitcher Drinks").So, when I recently received the new edition of her "Tiptionary" I eagerly started thumbing through it.This one's absolutely fabulous, and is also arranged in an easy A to Z format, which is one of the reasons I like this author's books so much!My new hubby's a hamburger fanatic (I'll convert him, yet;) so imagine my delight when I found over two pages of info on the subject. Now I cook his burgers just the way he likes them.Of course, I've found oodles of other subjects that make ME happy, like corn. The "Tiptionary" gave me dozens of hints on how to buy, store and cook it, and it has a super recipe for "Grilled Corn Off the Cob," which my spouse loves!And that brings me to another favorite feature of this book--it has dozens of short recipes scattered throughout.Not to mention that it tells you what to do with leftovers of whatever food you're looking up.Add to that loads of charts (temperature, measurements, pan sizes, pasta sizes, etc.), and you've got a book that every cook should have.Thank you, Sharon Tyler Herbst, for another great one! ... Read more

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

Reviews (16)

Wonderful recipes
We love the book and have used it for years.Besides having excellent recipes, the book often serves as a springboard for our own creativity and we have made some riffs on the recipes that we like a lot.
Don't want to eat out anymore
This is an excellent cookbook, containing all the necessary information for preparing the recipes easily.Some of the risotto recipes are unusual, and all are delicious.Surprisingly, none have been difficult to prepare (although I hate to admit this!)."Risotto" is a wonderful introduction to Italian cooking, something unique and delicious to dazzle your family and friends with.

One Of My Favorites
I've owned this book for almost ten years. While I use other risotto recipes for inspiration, I use the proportions and instructions in this book exclusively.
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Subjects:  1. Cookery    2. Cookery (Rice)    3. Cookery, Italian    4. Cooking    5. Cooking / Wine    6. Reference    7. Rice    8. Risotto    9. Specific Ingredients - Rice & Grains    10. Cooking / General    11. Food & Drink / Cookery   

Reviews (1)

Presents a complete method of learning pronunciation
Diana Belucci's newest reference title isn't just a another dictionary of pronunciation as might be anticipated: rather, How To Pronounce French, German And Italian Wine Names creates and presents a complete method of learning pronunciation to provide keys to the phonetic pronunciation of over 15,000 wine terms, regions, and grape varieties in five different languages. How To Pronounce French, German And Italian Wine Names could've appeared in our 'Literary' or 'Languages' section but deserves mention here for its in-depth interest to wine buffs. ... Read more

Subjects:  1. Beverages - Wine & Spirits    2. Cooking    3. Entertaining - General    4. Foreign Language - Dictionaries / Phrase Books    5. France    6. General    7. Germany    8. Italy    9. Pronunciation    10. Reference    11. Terminology    12. Wine and wine making    13. Names, French    14. Names, German    15. Names, Italian    16. Names, Portuguese    17. Names, Spanish   

Reviews (5)

Can't live without this wonderful book
Although I have tons of cookbooks, this is, by far, the most used of them all.Each recipe is delicious and I never tire of trying out something new on my friends as this is a no-fail cookbook.If you like to make something unusual, get this book!This cookbook is to hors d'oeuvres as the Joy of Cooking is to basic recipes.Can't live without...

This is a Hors D'Oeuvres book?????
I just received this book, and I'm very disappointed to say the least.This book is more about sauces and vinaigrettes not appetizers.

This is a must have!
I love this cookbook!I have a large collection of cookbooks, some thatmostly just sit on the shelf, but this is one of the few that I turn towhen I need a recipe - it is almost completely worn out!I just ordered acopy of this book for a friend of mine that raved about some of the dishesthat I prepared for a party of 70 last week.This is one of the fewcookbooks that offer several different serving suggestions for each dish,ranging from simple to spectacular - and ways to prepare ahead of time.Sowhen it is time to make something for a party, I usually double the recipedso that my freezer is ready for an impromptu get together! ... Read more

Subjects:  1. Appetizers    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Appetizers    5. Reference    6. Soups & starters   

Reviews (7)

Ah, Tuscany!
This is a book that lives up to its name in all respects. The color photos (250) are warmly, rustically lit. These carefully composed still lifes entice the earthier senses with taste and aroma and give the reader a yen for this beautiful region.
for the coffee table, not the kitchen
I got this as a gift from my son, since I had just visited Tuscany last year and loved the food. I am an experienced gourmet cook. This book needed a test kitchen in the worst way. I tried two recipes: one for polenta (as basic as pasta) and a Garbanzo bean bread. The proportions for both were totally wrong. The polenta balled up in the pan, and the "flat bread" was like a soft egg dish. I checked in one of my favorite chef cookbooks (Sheila Lukins of Silver Palate fame) and the proportions were very different for the polenta. the other recipe couldn't find anywhere. I'm donating this one to the library for the Friends of the Library sale.

Tuscany the Beautiful Cookbook
The photographs and historical narratives are very good. The recipes are not complex. The recipes just don't appeal to me and I highly doubt that I will ever make anything from the book.It is more or less a great photo-tour-guide of Tuscany will be practical on the coffee table. ... Read more

Subjects:  1. Cookery, Italian    2. Cooking    3. Cooking / Wine    4. Description and travel    5. Reference    6. Regional & Ethnic - Italian    7. Tuscan style    8. Tuscany (Italy)    9. Cooking / General   

Reviews (8)

A Beautiful Book about Italian Cuisine!
I won't lie to you. I don't cook very much but I picked this book up at a yard sale and I donated it to my school library for our culinary shop students. It's very informative and detailed in explaining the process of cooking. I recommend it to anybody who loves Italian cooking.

Worth the price (used and cheap)
It's hard to forgive a person for co-authoring a cookbook withLeo Bascaglia, but Biba does well here. Recipes range from antipasti to desserts, and include basics such as chicken and meat broth, homemade pasta and gnocchi, and pizza dough. Some recipes are a bit involved, but they don't require difficult techniques or equipment (Caggiano always instructs us to run tomatoes through a food mill to remove seeds, but I ignore this). My favorites include Fried Veal Meatballs, Risotto with Smoked Mozzarella, and Frozen Zabaglione.
Comfort food is found!
"Trattoria Cooking" inspires and delights.The recipes are accompanied by stories of their origins, alternative serving suggestions, wines hints...all in all, an approach to the cooking experience that let's the reader feel comfortable.Great flavors abound inside the cover.Read more

Subjects:  1. Cookery, Italian    2. Cooking    3. Cooking / Wine    4. Reference    5. Regional & Ethnic - Italian    6. Cooking / General    7. General cookery    8. Italy    9. National & regional cuisine   

Reviews (12)

Master recipes and some food for your inner nerd
If the author's mother ever told him to stop playing with his food, we can be glad he ignored her. Most of The Curious Cook is the happy result of what sounds like great playful time in the kitchen. There are essentially three focuses set out for this book:
Sloppy Writing, Sloppy Science, Part 2
This book, a sequel to On Food and Cooking, is a look at the culinary world through the eyes of pop science. Despite a drastically different approach by the author this time around (real kitchen experiments as opposed to just spinning endless yarns loosely based on a myriad, unfootnoted sources), the results are similar: closer to Danielle Steel than Scientific American.If you liked this book's predecessor, then you will certainly like this one; if you thought it was worthy of a garage sale, you are unlikely to have a different view of this sequel.
How You Too Can Apply Science to Food. Excellent Read
Harold McGee is probably the most widely cited writer in American culinary writing today. Alton Brown literally genuflects at the mention of his name and complains that he is hard pressed to find a subject on which Herr McGee has not already explored at some length. His major work, `On Food and Cooking' appears to be on the short list of Culinary Institute of America references for their students, next to Escoffier and their own references.Read more

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

Reviews (2)

A must-read during this election year!
I found this wonderful book in the gift shop of the White House- it's truly as much fun to read as it is to cook from! The authors have takenrecipes from the White House 100 years ago and made them more modern.They've also added lots of interesting etiquette and health tips from thelast century. If you enjoy reading cookbooks, this one is a must-have foryour collection!

History, humor and healthy recipes!
This cookbook has something for everyone, from history buffs to healthy eaters. The authors have taken recipes from the original White House Cookbook used 100 years ago in the Grover Cleveland era, and updated them to meet the nutrient needs of people today- low in fat but high in convenience and taste. For example, corn pudding (originally made with eggs, heavy cream and butter) becomes Centennial Corn Casserole, with half the fat and calories. Also of interest are cookie recipes from Barbara Bush and Hillary Clinton, which have been lightened up. (I thought the "light" version of Hillary's cookies tasted better than the original!) In addition to healthy recipes, there is a wealth of interesting historical information about cooking in the White House 100 years ago and a touch of humor with health hints from the past (hair restorer tonic, cures for colic, etc). This book is a great recipe source, as well as an interesting read ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Health & Healing - Low Fat    4. Reference    5. Cooking / Low Fat    6. General cookery    7. National & regional cuisine   

Reviews (3)

Good food
The recipes are quite good.I would like to weigh in, however, on the issue of the 'traditionality' of the various dishes included here.An earlier reviewer mentioned that the recipes 'are only traditional in a pan-American sense', but I would differ with that characterization.First, a good number of the recipes call for nothing more than what would have been available to the particular tribes in question in pre-Columbian times.Only some of the recipes include ingredients originally from Central & South America & elsewhere.But further, I wonder whether it is in fact wrong to call the dishes that *do* include ingredients from afar traditional.Using this criterion one would have to count out tomato-based sauces as part of Italian culinary tradition, for instance, or for that matter Italian noodles, the making of which was learned from China.Most if not all of the dishes probably represent traditional Indian cookery in one form or another, whether traditions pre-existing the arrival of Europeans or arising afterwards.But it is worthwhile noting that some of these dishes likely came into being later than others, as the earlier reviewer took pains to do.

so-so
A fun book, but the recipes are only traditional in a pan-american sense.In other words, before the arrival of Europeans, north american indians didn't have potatoes, apples, avocados, honey, etc.If you are interested in north american indian tradition/history, this book will probably disappoint.

A Delacacy for both the Mind and the Stomach
This cookbook is a wonderful source of knowledge in addition to recipes.The recipes are easy to follow and many are delicious.Even my children who are at times picky eaters enjoyed tasting and helping prepare the recipes.We used the book as a resource while doing a research paper on Iroquios food. We learned alot from reading the information and found it to be written very well. ... Read more

Subjects:  1. Cookery, American    2. Cooking    3. Cooking / Wine    4. Indian cookery    5. Reference    6. Regional & Ethnic - Native American    7. Cooking / Native American   

Reviews (8)

My favorite cookbook, hands down.
I love this book.I've been into cooking since I was about 5 and I own over 4,000 cookbooks, but this one is definitely my fav.I bought it in December 1990 and at this point, have cooked nearly every recipe in the book.They are all fabulous.I have never had one of these recipes fail.
This is a palate pleaser!
This is a cookbook I turn to again and again. The flavors are wonderful, the recipes diverse and sophisticated (though you often can cut back on oil). Be sure to try the Saucisson Paysanne (leftovers are great on buttered parsley noodles; reduced fat kielbasa works fine, but don't use fat-free or really low fat...it gets tough), Italian Rosemary Potatoes, Bay Scallops Gremolata, the Orzo and Roasted Vegetable Salad (great for potlucks as it serves twice as many as the recipe says!), the Baby Carrots with Brown Sugar and Mustard, and the Mixed Greens with Spiced Pecans, Chevre and Hot Cider Dressing. Be sure to check out her Nantucket Open House Cookbook as well.

A Staple for any kitchen!
I received this as a gift and it is amazing. Every recipe I have tried has been great. Sample menus are fabulous. This will keep anyone cooking year round. Recipes are diverse and intriguing. I have given this as a gift over and over. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Reference    6. Cooking / General    7. General cookery    8. Reference works   

Reviews (3)

simple and direct on food and agriculture
The Atlas of food is not a cookbook but a cursory view of food and agriculture around the world in 100 pages or so. Rich of tables, charts and histograms of different shapes and colors, it provides a basic knowledge on food industry. The book is divided into five parts: Contemporary Challenges (population and productivity, environment, consuming diseases, over and under-nutrition in the world, and food aid); Farming (mechanization, animal feed, genetic modification, pesticides, fishing, biodiversity and sustainable farming); Trade (flows, animal transport, food miles, subsidies, trade disputes, fair trade); Processing, Retailing and Consumption (staple foods, processing giants, probiotics and cholesterol lowering food, organic food, fast food, food additives, eating out and alcohol); and world tables on agriculture and consumption.
Very Informative
As industrialization and technology take over our lives, we become more sedentary. Through the riches of our country, we can afford more meat, dairy products and processed foods; thus, contributing to our poor health, "over-nutrition", otherwise known as the Western Diet.
Great book exposing the machine/industrybehind what we eat
Over the last few years I have developed an interest in finding out where things come from and how they are built/grown/processed. Specifically the everyday things we take for granted in our consumer society. Whether it be food products, electronics, autos, clothing, energy products, or the raw materials it takes to build these products.
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Subjects:  1. Atlases    2. Cooking    3. Cooking / Wine    4. Food    5. Food Science    6. Food industry    7. Food industry and trade    8. Reference    9. Health & Fitness / Nutrition   

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

Editorial Review

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Reviews (22)

The Best!
Regan Daley's Book is not only indispensible for it's wealth of knowledge, but her recipes are hands down some of the best I've ever made.I've made upwards of 10 recipes from the book now, and have been thoroughly impressed by all of them.In response to a previous review about the amount of butter and sugar, I'd have to say that my impression is completely the opposite.The emphasis here is on the best balance of ingredients; which she does splendidly.(if you want to see stars, check out Ina Garten's sweet recipes...that woman is no stranger to copious amounts of butter).
Excellent baking resource
Regan Daley's book has two parts:a resource guide for dessert bakers and a section of recipes.I've read the first part and it looks like a useful summary of hardware, ingredients, substitutions, etc.I haven't used it as a reference yet, so my review is heavily biased toward the second section. This I find very impressive.There are many cookbooks out there that provide recipes for simple, homey desserts and many that cover elaborate presentation dishes. Daley's recipes fit very nicely in between these two extremes.The recipes tend to take classic concepts -- spice cake, fruit tart, etc. -- and apply them to original desserts that are excellent marriages of flavors that are not forced or ackward. The recipes are well tested;I have not had a failure with one yet.I highly recommend this book for enthusiastic home bakers.

More than 150 superbly presented recipes
Compiled and organized by professional pastry chef Regan Daley, In The Sweet Kitchen: The Definitive Baker's Companion showcases more than 150 superbly presented recipes. Enhanced with sixteen pages of four color photographs, as well as chapters dedicated to "Tools and Techniques" of baking, the ingredients associated with baking, and an informative section on dedicated to flavourings, In The Sweet Kitchen offers savory fare ranging from cakes and tea cakes, pies and tarts, cookies and bars, custards, puddings and Moussses, to ice creams and other frozen desserts, fruit desserts, quick breads, sweet yeast breads and fritters, garnishes, sauces, and basic recipes adaptable for any occasion. In The Sweet Kitchen is a cornerstone addition to any "kitchen cook friendly" cookbook collection! ... Read more

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

Reviews (5)

If I'm not eating at the Rancho, this cookbook is the next best thing!
Have visited this restaurant many times while in the Santa Fe, New Mexico area. This little cookbook captures very well the essence of the restaurant and traditional northern New Mexican cuisine. No trip to Santa Fe is complete without the short drive into the beautiful countryside to enjoy a meal at the Rancho de Chimayo. I have never been disappointed when trying a recipe from the book. The good news is that the restaurant now sells bottles of their own salsa, red chile sauce, green chile sauce, and adovada sauce. We load up on these everytime we are there, and use them when making the recipes from the book - so easy! The sauces can be obtained through mail order as well. Check out their website. Hope you will enjoy reading and using this book as much as I have!

dissapointing coming from these authors
I could not wait to get this- I love most of their books. But it had few recipes, and what was there was nothing I did not have in many other books.
The essence of the Land of Enchantment
This book is a 'must have' for anyone who wants to replicate the cooking of northern New Mexico.If you have ever traveled to New Mexico, especially to Santa Fe or Taos, and marveled at the spritely seasoning and traditional food preparations, you may have tried to duplicate those flavors at home.Don't try it with conventional Tex-Mex cookbooks.This is a different animal.
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Subjects:  1. Cookery    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. New Mexico    6. Rancho de Chimayo (Restaurant    7. Reference    8. Regional & Ethnic - American - Southwestern States    9. Southwestern style    10. Cooking / General    11. National & regional cuisine   

Editorial Review

"Cooking is not about just joining the dots, following one recipe slavishly and then moving on to the next," says British food writer Nigella Lawson. "It's about developing an understanding of food, a sense of assurance in the kitchen, about the simple desire to make yourself something to eat."Lawson is not a chef, but "an eater." She writes as if she's conversing with you while beating eggs or mincing garlic in your kitchen. She explains how to make the basics, such as roast chicken, soup stock, various sauces, cake, and ice cream. She teaches you to cook more esoteric dishes, such as grouse, white truffles (mushrooms, not chocolate), and "ham in Coca-Cola." She gives advice for entertaining over the holidays, quick cooking ("the real way to make life easier for yourself: cooking in advance"), cooking for yourself ("you don't have to belong to the drearily narcissistic learn-to-love-yourself school of thought to grasp that it might be a good thing to consider yourself worth cooking for"), and weekend lunches for six to eight people. Don't expect any concessions to health recommendations in the recipes here--Lawson makes liberal and unapologetic use of egg yolks, cream, and butter. There are plenty of recipes, but the best parts of Read more

Reviews (51)

I must be missing something...
I am a chef and an avid collector of cookbooks. I find the recipes of this book to be mediocre at best, terribly organized and lengthy. I am not interested in Lawson's endless anecdotes, rather, I would prefer her stories to be replaces by pictures (an essential for cooking books, in my opinion), of which there are none. I was disappointed, and would not recommend this book to anyone. For basic, great recipes, I would suggest any of Ina Garten's books. Her recipes are no-fail and the books are well done.

disappointing
I love Nigella's TV show, but was very disappointed in this book.The format is downright confusing and the recipe directions poor.The recipe for Barbados Cream says to mix all ingredients, but she doesn't really mean for you to mix in the brown sugar.Recipes tell you to "beat til fairly stiff but not too stiff" (whatever that means) with no time recommendations.She talks about simple, unpretentious food but includes some very odd ingredients and complicated directions.There seems to be more effort put into the glib tone of the writing than into the food.

The Best Thing / Person to come out ofEngland in a long time!
I have tried a couple of her recipes and they were knock outs! I can not recommend this Authors work high enough! I just wish that they would bring out her TV Shows in DVD! ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Food    5. General    6. Reference    7. Cooking / General    8. General cookery