Reviews (2)

Yummy! Wow, a must for my collection.
What a wonderful cookbook. Every glossy photo will have you salivating for more! This book has a balanced collection of recipes for every diet. There are meaty dishes, fabulous seafood dishes, vegetarian dishes and most of them seem pretty light. The dessert collection is small but very appealing. I have to say the best part of this book is the simplicity of the recipes. Nothing too intimidating but still adventurous. Highlights:
Make room on your bookshelf
They've done it again! The folks from Stonewall Kitchen have taken time-off from making their gourmet jams and specialty foods to create another first-rate cookbook. It's hard to believe that so many old favorites can be dressed up with new twists.If you think your Grandma's meatloaf can't be improved: buy this book.If your Mom's recipe for roasted chicken is all you ever make: buy this book for a delicious surprise. If you're into classic cooking with up-dated, easy-to-follow recipes: buy this book. If you're a fan of Stonewall Kitchen's take on traditional food: buy this book for their versions of these favorite recipes. Or if you just want to feast on beautiful photographs of food and food presentation: buy this book. Just don't let Grandma see it. ... Read more

Subjects:  1. American Regional Cookery    2. Cookery, American    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - American - General    6. Cooking / General   

Editorial Review

Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Read more

Reviews (23)

Some of Nobu's signature dishes in a top quality book
Kodansha's corporate big wigs are Nobu fans so when he chose them to publish his first cook book, they decided to match the quality of the book to the quality of Nobu's ingredients. They used an eight colour separation process (absurdly expensive) for all the fish pictures, and try as you might you can't really see the dots that compose the image, at least not without a magnifying glass.
Model of the excellent coffee table cookbook.
'nobu THE cookbook' by Nobuyuki Matsuhisa is Nobu's first cookbook and as he has a new title on the bookstands now, I thought it was high time I got around to reviewing it.
very satisfied with this provider
The book was in perfect shape, and it arrived promptly. This was a very good transaction, thank you ... Read more

Subjects:  1. Cookery (Fish)    2. Cookery, Japanese    3. Cooking    4. Cooking / Wine    5. Regional & Ethnic - Japanese    6. Specific Ingredients - Seafood    7. Sushi   

Reviews (15)

1 for 1 - so far it's been great
I'm by far an inexperienced amateur chef...I tried one recipe so far: Salmon filets w/ pepper relish & anchovie vinaigrette. It took me two hours to prepare a 1/2 hour meal but the end result was great. I'm looking forward to my next conquest. Give this book a shot. Happy Grilling!

Good but misleading!
I liked the book but was surprised by the amount of fat in some of the recipes. Although I believe grilling is healthier than pan cooking or frying, I was surprised by the amount of recipes that had nothing to do with grilling. From salads to desserts. I was hoping for more on grilled desserts that are light and fresh off the grill. Liked the book, but was disappointing in many of the recipes and the fat count on alot of the recipes are high!

Boy gets grill but how do you use it.
If your looking for a book of recipes this one is fine but if your looking for a book about grilling and grill techniques you better look somewhere else. ... Read more

Subjects:  1. Barbecue cookery    2. Barbecue cooking    3. Cookery    4. Cooking    5. Cooking / Wine    6. Health & Healing - General    7. Methods - Barbecue & Grilling    8. Cooking / General   

Reviews (1)

Finest Authentic Mexican Cooking Book written
I have never written a review of a cookbook, but I just received a copy of this excellent book. I get many cookbooks as gifts- primarily from my kids. This is the best cookbook I have ever received.I have been fortunate to have eaten at Dona Tomas in Oakland which is one of the many reasons I was interested in this book. Another aspect is the excellent review the book received in the LA TImes.
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Subjects:  1. Cooking    2. Cooking / Wine    3. International And Ethnic Cookery    4. Regional & Ethnic - Mexican    5. Mexico    6. National & regional cuisine   

Editorial Review

If you really find food fascinating--the idea of food, working with food, and the eating of food--then Read more

Reviews (59)

The Book that Keeps Giving
As a chef and graduate from a prestigious culinary school I feel that my praise is very meaningful.In a business that is ever changing and constant competing Culinary Artistry has always been there for me. The book covers a wide range of topics that were not always covered in school.I'll even go as far as calling it a companion to the real life culinary experience.From the insightful testimonies to the multitude of helpful information contained in its charts and lists it continues to give to the reader.I am not saying that you need to be a graduate from culinary school or even have to be working in the industry to benefit from Culinary Artistry.Anyone from the every day home cook to the passionate gourmet will fall under the spell held within the bindings of this wonderful guide.Yes a guide.Where other books are just cook books, Culinary Artistry opens our minds to the creative side of the restaurant industry.All this, and recipes from some of the best chefs in the industry, not only a good read but one thing I would definitely place on my deserted island list.

art is more thanfood chemistry
A picture is worth a thousand words, as for this book it lacks pictures showing the artistic presentation of the finished culinary delights. Presentation of a five star culinary masterpiece is in my opinion part of food artistry. The biggest picture you have of any dish nearing tasteful completion is the cover. Keep the book for the tables or black and white information.

Nothing New
I can't, for the life of me, figure out why this book is getting such rave reviews. I found it to be a major disappointment, mostly because the reviews led me to expect much more. This book is for the TOTALLY clueless, ie., those who don't know that rosemary goes with lamb and chicken, apples with pork, beans with bacon, etc. I can see how it could help jumpstart a kitchen novice, but if a professional chef needs this book he/she is in the wrong profession. There's absolutely nothing new here. To make matters worse, it's in boring black and white with not one image (color or otherwise) to inspire or break the monotony. I've tried again and again to find a reason to keep this book but can't come up with one. It's up for sale. Sorry folks, I just can't agree on this one. ... Read more

Subjects:  1. American cooking    2. Cookery    3. Cookery, American    4. Cooking    5. Cooking / Wine    6. Cooks    7. Interviews    8. Methods - General    9. Methods - Professional    10. Regional & Ethnic - American - General    11. United States    12. Cooking / Culinary Arts & Techniques    13. General cookery   

Editorial Review

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

Reviews (31)

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

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

Reviews (3)

Mediocre, at best
I love and collect soul food cookbooks, as well as church community cookbooks.However, what I most love about them is the warmth of why the people and recipes are so special.I COULDN'T FIND ONE SUCH WORD HERE!There is much more warmth and personality in a Betty Crocker book.I strongly recommend that you seek out cookbooks by Norma Jean and Carole Darden, Sylvia Woods, Joyce White, Patti LaBelle, and other wonderful soul food authors who take the time to tell you WHY each of their recipes are so special.The Harlem Abyssisian Baptist Church cookbook also does this ... only this one is sterile and lacking, so I definitely can't recommend it.What a waste!

Wonderful Cookbook
I do not normally write reviews but I really appreciate the reviews I read on other cookbooks.I collect cookbooks and cook for a hobby and for a living.This cookbook is wonderful.I have spent over 20 yrs trying to find the "perfect" coleslaw recipe.The Memphis coleslaw is absolutely wonderful.I also love the pasta salad recipe... and the long searched for strawberry pretzel dessert.This is the first cookbook that I check if I want to make something.If there is an old recipe that you are looking for, you will probably find it in this book.. and it will be delicious!

beautiful cookbook
I bought 2 of these for gifts and after going through it I am going to buy one for myself. a great price for such a nice book... ... Read more

Subjects:  1. Christianity - Christian Life - Home Life    2. Christianity - Christian Life - Interpersonal Relationships    3. Church dinners    4. Cookery, American    5. Cooking    6. Cooking / Wine    7. Regional & Ethnic - American - General    8. United States    9. Cooking / American / General    10. National & regional cuisine    11. North America   

Editorial Review

Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on Read more

Reviews (77)

Not reliable like Joy of Cooking
I use this cookbook sometimes, and find most meat and vegetable recipes good.But be forewarned: the baking sections are mediocre at best.Cakes from this book are pedestrian.And the Molasses Cookies, a recipe I expected to love, come out gooey, undercooked and too thin.After redoing the recipe by adding flour and nearly doubling the cooking time, I had a good cookie.But who has time to throw out a batch and start again?
Best Cookbook Ever Published
I must have 300 cookbooks on my kitchen shelves, everything from French cuisine, to the standard Joy of Cooking, to low-fat and low-calorie cooking.But there is one cookbook that stands miles above the others--Fanny Farmer.Every recipe is a winner.The family favourites are marked, and they invariably turn out to be the best thing you ever tasted.And the recipes are always simple.You never have to leave a recipe in the middle to find the "interior recipe" that must be made before you can complete the first one.My rule for good cooking:check Fanny Farmer first.

Still Outstanding
I have 3 editions of this- and I absolutely love all of them. When I croak, I hope my kids will love them too. They have always been THE reference for me. Especially I use it for simple things, that I really should remember how to do but don't- like how to boil an egg without cracking it- which I do about once every 3 years..... love everything about this book. It should be on every north american kitchen shelf. ... Read more

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

Editorial Review

Armed with industrial tongs, a basting brush, and over 350 new recipes,chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Read more

Reviews (84)

Full Proof
If you follow the recipes and follow the rules for grilling,you will be successful with this great cookbook. It is easy to read and to follow, with great tips that really insure success. Everytime I've used the book,the 3 factors of recipe, time and temperature have always produced a delicious product.

Webers big book of grilling
What a wonderful book on grilling. This is THE BIBLE of information If you read through you will find all the information you would ever want to know.

Excellent and easy recipes
Everything we have tried so far in this cookbook has been wonderful. The recipes are easy and super tasty! ... Read more

Subjects:  1. Barbecue cookery    2. Barbecue cooking    3. Cooking    4. Cooking / Wine    5. Methods - Barbecue & Grilling    6. Methods - Outdoor    7. Cooking / Barbecue    8. Gadget cookery   

Reviews (6)

Lousy resource
First off, I am on the Fat Flush Plan, and enjoy it very much. However, several things about the plan and this book in particular really offend me:
Lose weight, lower cholestrol & cleanse your Body!
After my sister was told that her cholestrol was 319, I asked what she was doing about it.She told me that she and her husband (who lost 35 pounds: she lost 23 pounds) were doing the "Fat Flush Diet."I asked what that was and ended buying the book.After 18 months my sister's cholestrol was 198 and our family history points at heart disease.I read the book avidly, did the 2 week 'flush' and lost 12 pounds."The Fat Flush" food plan was how I usually ate anyway, however new ideas from "The Fat Flush Cookbook" (which I have since purchased) for making 'good for you' foods was welcomed.Try it as a lifestyle!It makes sense! You are what you eat!

The FatFlush CookBook
Book was OK.Written for everyone, house people, career people, etc.Different occupations require different time allowances. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Health & Healing - Weight Control    4. Recipes    5. Reducing diets    6. Regional & Ethnic - General    7. Weight Loss    8. Diets & dieting    9. Health & Fitness / Diets    10. Health & wholefood cookery   

Reviews (2)

The name says it all!
It has been a very long time since "American" food was limited to burgers, hot dogs, and apple pie. Today's Americans, no matter where they originally came from, enjoy the widest range of cuisines on the planet. This delightful book both acknowledges and celebrates the diversity of the American palate.
Fabulous!
Rarely do I read a cookbook, and I read a lot of them, and think that every single recipe sounds fantastic--this is the exception.A yummy, easy to follow compilation of great recipes! The tips and notes from the authors/cooks after each recipe are practical and time-saving--helpful for both the novice and experienced cook. AND the authors picked their favorites from the favorites and listed them in the front for a no-fail pick if you are in a hurry. SMART. I haven't looked at previous "best of" books by these authors, probably the format is similar. I might have to buy them too! It's clear that they have made each and every one of these dishes. I have made three things out of this book--all wonderful. If you buy one cookbook this year, make it this one. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - American - General    5. Cooking / American / General   

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   

Reviews (1)

Something for Everyone!
I was excited to hear that there was going to be a Desperate Housewives Cookbook being released. The week the book came out I was curious to see if it was nice - and IT IS!
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Desperate housewives    5. General    6. Regional & Ethnic - American - General    7. Television - General    8. Drama / American    9. General cookery    10. Television   

Editorial Review

One of the most coveted reservations to have in New York City is at Babbo, Mario Batali's flagship restaurant in Greenwich Village. In Read more

Reviews (16)

not very good
I know Batali has become an American icon for Italian cooking, but this book is poorly written and assembled.It is boring to thumb through with recipies that invite you to close the book and go to another.
It's a pretty book, but not much use for the home cook
I really like Batali's other cookbooks.Unfortunately this one, while laid out well, doesn't have much the home cook could (or would want to) cook.Most of the recepies are complex and time consuming and just don't taste as good as the stuff from "Molto Italiano."Buy his other books to cook with.Buy this one if you eat in Babo a lot and want to know how he does it.

Another opinion
While I have not tried any of the baking recipes, and note the caution of the reviewer who found recipes that did not work, my experience with this book has been wholly satisfying.As others noted, the musings are wonderful, and the pictures are stunning. I prepared his pasta Amatriciana as well as the beef in Barolo last night to rave reviews.The beef short ribs--braised with a reduction of Cotes du Rhone and homemade stock, and the Barolo saved for the table--is a dinner party standard in our home. ... Read more

Subjects:  1. Babbo Ristorante e Enoteca    2. Cookery, Italian    3. Cooking    4. Cooking / Wine    5. Italian cooking    6. Regional & Ethnic - Italian    7. Cooking / Italian    8. Gardens (descriptions, history etc)    9. General cookery    10. Italy   

Reviews (59)

An Old Time Favorite
My wife has had the original edition for many years and it comes out on a yearly basis for the Christmas season.When the kids were still at home they all got to choose two of their best favorites for that year and they and mom would go at it. (I always enjoy the taste testing)

The Best Cookies Ever !!!!!!
I bought this cookbook about 40 years ago when my children very little.We have cooked almost every cookie from this book and all have been the best.As my children grew up, they kepttaking my cookie cookbook to use.I began looking for some to buy for them and couldn't find them as they were out of print.
Had it since 1977
I bought this book at an elemtary school book fair in 1977. It has been my family's favorite cookie book my whole life. Now that I am grown with children of my own, I purchased two more (one for each child) to learn from and pass onto their own children.
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Subjects:  1. Cookies    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Cookies    5. Regional & Ethnic - American - General    6. Cakes, baking, icing & sugarcraft    7. Cooking / Cookies    8. Desserts   

Reviews (3)

A great book for Sake lovers of all levels
I've read many Sake guides over the years. Some leave me with lengthy, lengthy lists of sakes I'd like to try, if I could ever decipher the labels at my local Japanese liquor store. Most leave me even more confused than before I started reading. This book was the first I ever read where I walked away feeling like I could explain why I liked what I liked. But the best part of the book is the list of Sakes to try that are available in the US. Afterall, what's the point of a long list of exotic drinks to try if you're never going to be able to find them?

Great Beginner's Guide to this Mysterious Beverage
Whether you enjoy sake already or are just interested in learning more, this is a wonderful place to start. The book includes a short sake history, a lesson on how it is made, and some key terminology necessary for understanding this amazing beverage. The best part of the book is Beau's detailed reviews of 50 different sakes. Plenty of tastes to begin or continue your journey. There are also recipes in the back that help demonstrate that sake isn't just good with Sashimi, it can taste great with risotto or even a pizza.

Must Have Guide for the Sake Traveler
For those people who love the adventure of good food and soirits, this book is a must have. Very informative, it provides the reader with a very good basic understanding of Sake. With history, science, and etiquette all wrapped into one informative guide, I highly recommend this book. If you love Sake, or are interested in learning more, you MUST read this book. I find I return to it time and time again as I delve deeper into the fascinating world of Japan's most famous beverage. One of the bibles of Sake... ... Read more

Subjects:  1. Beverages - Beer    2. Beverages - Wine & Spirits    3. Cooking    4. Cooking / Wine    5. Japanese Cookery    6. Regional & Ethnic - Japanese    7. Rice wines    8. Wine Buying Guides    9. Cooking / Wine & Spirits    10. Japan    11. Wines   

Subjects:  1. Cookery    2. Cookery (Fish)    3. Cooking    4. Cooking / Wine    5. Fish Cookery    6. Methods - General    7. Regional & Ethnic - Japanese    8. Specific Ingredients - Seafood    9. Sushi    10. Cooking / Japanese   

Editorial Review

Ina Garten's much loved cookbooks, Read more

Reviews (52)

Simply Boring
Just plain, lots of photographs and little substance.
Essence of Ina
If you like Ina as I do, you will like this book. You can hear her voice in the way it is written, just as she speaks. Her recipes are clear and straight forward. She doesn't pull any punches. I plan on cooking every one of these recipes eventually. I have never gone wrong with any of her recipes, they always turn out great, and my family loves them as well.

Magnifique!
My only regret about this cookbook is that I have neglected for so long to type my review. I really love Ina Garten, her cookbooks, and her Food Network show. She has such a relaxed, engaging, lovely way about her, and it certainly translates to her recipes. I am a fairly adventurous cook, and so have used lots of complicated recipes, and respect many of the chefs cited in the very thorough review above by B. Marold. In my opinion, though, this cookbook is absolutely tops for recreating the taste, feel, and experience of French bistro food. Also, every single recipe I have made turns out beautifully every time. I place a very high value on reliability, but an even higher value on taste, and this book delivers both! Highly recommended! ... Read more

Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. French cooking    5. Regional & Ethnic - French    6. Cooking / French    7. France    8. National & regional cuisine   

Reviews (2)

Japanese cooking for Americans
I bought the book, _Japanese Women Don't Get Old or Fat.But I needed more recipes.Japanese cooking simply is not in our culture, even the pictures in most cook books are foriegn.This book met a lot of my needs. It is beautiful, easy to use, and has some terrific ideas, such as breakfast with rice and eggs. I have been trying to cook Japanese maybe three times a week, and I have a lot of variety. I will warn users that if you are on a low sodium diet to be very watchful, but I am doing it.I will say that so far, I am still fat.

Great Introduction to Healthy Eating
Japanese food is famous for being great to look at and great for your body. But it is not easy to make it using traditional methods. Kurihara's book removes that problem. She makes it easy to create both the traditional family meals and some unusual concoctions of her own.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. General    5. Regional & Ethnic - Japanese    6. Cooking / Japanese   

Editorial Review

If the food of a culture has a pulse, in Japan that pulse would be called Read more

Reviews (9)

My favorite cookbook
This is, hands down, my favorite cookbook. There are over 90 pages of extensive notes on food preparation before you even get to the first recipe. If you are like me and have never prepared Japanese food before, these notes are essential. You learn about the basic ingredients (there are hundereds of different misos), basic cooking techniques (how to drain and press miso), and how to make a variety of basic cooking stocks. Each section is filled with beautiful photographs so you will be able to identify exactly what you are looking for when you get to the Japanese market. One of the previous reviewers was confused because they couldn't tell which miso to use in a recipe. The answer: whichever one you like. That is one of the best aspects of this cookbook. This isn't gourmet cooking, this is is Washoku (home cooking) designed to be cooked to your families taste. As an unexpected bonus the author will often point out regional differences in preparing dishes and give the reader the option of which approach they would like to follow. A great book for anyone that wants to learn basic Japanese cooking. Buyer beware: make sure you have access to an Asian grocery store. The typical American grocer carries very few of the necessary ingredients.

W