Reviews (20)

Love this book
I love this cookbook. As far as the dough recipes go, I have no idea if they turn out well because I use a Boboli pizza crust. If your a Rachael Ray fan, you'll figure out how to make most of these pizzas with the quickness. My favorite CPK pizza is the peking duck pizza, since my grocery store doesn't carry duck and I'm not going out of my way to find it(I want what I want when I want it) I buy precooked Tyson chicken and mix it with a lil hoisin sauce and proceed with the recipe. And it is sooo delicious-same flavour components, and I don't miss the dough. If I'm not starving I'll cook up some chicken breasts. Honestly, if you just use a pre-made pizza dough and a lil creativity you can get most of these pizzas in the oven in less than 15 minutes. When I make these pizzas, everyone loves them. And my friends that eat at CPK say they taste just like it. Buy the book, you will not regret it!!! If you do live near a CPK call them and ask if you can buy the dough from them, many pizza joints sell their dough.

Terrible Pizza Dough
I bought this book because I really like the California Pizza Kitchen. So, I thought that this would be a great idea to get this book so that I too could make great pizzas. Well, I was wrong.I made the pizza dough twice, and each time it came out terrible.When I was done with the pizza, I took a bite to taste my creation and nearly broke my teeth becuase the crust was so hard and thick.
Good Food, but Bad Pizza
California Pizza Kitchen is known as a good restaurant that makes bad pizza.They have essentially removed the pizza flavor from pizza, which makes the product a tasteless dough and cheese platform for toppings.The result can be a nice meal if the toppings are good, but it does not taste even remotely like pizza.It's extremely misleading and disappointing that they use "pizza" in the name.It's nice that we live in an era where you can find good pizza in most major metropolitan areas these days, so you are not stuck with this stuff when you want real pizza. ... Read more

Subjects:  1. California Pizza Kitchen    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Pizza    5. Pizza    6. Regional & Ethnic - American - California Style    7. California    8. Cooking / Pizza    9. General cookery    10. National & regional cuisine   

Reviews (6)

I love this book
This book is so warm and inviting to me. I loved it so much that I bought it for my little sister, as well as myself. She loved it too. If you are a lover of the Autumn season, and I am, then you will also love this book, I am sure.

summer girl embraces autumn....with a little help.
I have to admit, I am a big fan of Susan Branch's books. There is something comforting about cracking open one of her new books and delving in. I don't know if it is the colorful, homey drawings, the short little asides about her family or her traditions, or if it is that the recipes are so easily made and delicious. I just love the books and "Autumn" is no exception.
Evocation of the Season in New England. Not just a cookbook
`Autumn' by Susan Branch at first appeared to me in its Amazon listing under newly published cookbooks to be simply a cookbook of dishes appropriate to Autumn produce. As you in the know about Susan Branch's series of `Heart of the Home' books chuckle over my misunderstanding, I have to shift gears and change the criteria by which I judge the book, as it is not intended to be only an Autumn produce cookbook, and at almost $30 list price, it is not worth the money as simply a seasonal cookbook.
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Subjects:  1. American Regional Cookery    2. Cookery    3. Cooking    4. Cooking / Wine    5. Entertaining - General    6. Seasonal    7. Cooking / General   

Reviews (4)

It's a keeper.
I have a collection of over 200 cookbooks, if I had to get rid of them all but one this book would be the one I kept. Volume two would be my next choice.

Just Gotta Have It!
This is the BEST cookbook ever.I have soooo many cookbooks and it seems like this is the only one I ever actually use.Unique recipes, most easy to prepare.My guess is that one of the reasons bed and breakfast inns are so popular is the food... now make it at home too.Buy this book it's great!

most used cookbook.
I have had this cookbook for years it seems ..and give it as gifts.it is falling apartas I always revert back to it.. even though I have over 75 cook books...is'nt it time to do another one?????NANCY. ... Read more

Subjects:  1. Bed and breakfast accommodatio    2. Bed and breakfast accommodations    3. Breakfasts    4. Cooking    5. Cooking / Wine    6. Courses & Dishes - Breakfast    7. Directories    8. Regional & Ethnic - American - General    9. United States    10. National & regional cuisine    11. USA   

Editorial Review

The titular neighborhood of Frank Pellegrino's Read more

Reviews (5)

Can't put it down...
This book completely revitalized my interest in cooking.I was growing tired of the highly complex, noveau recipes requiring obscure ingredients, and the end result was hardly worth the wait. Instead, these recipes accentuate the essence of Italian cooking - simplicity and quality ingredients.A great meal doesn't have to take all day to prepare and cook, and shouldn't require more than a handful of ingredients.Most of these recipes can be prepared with minimal effort after work and are great for family style cooking all week long, leaving great left-overs that only taste better with each re-heating.Cancel the magazine subscriptions and try this book.You will not be dissapointed with these recipes that haven't fallen short for over 100 years.Even the mediocre recipes are better than most.

Rao's Recipes from the Neighborhood
If you love Italian food and love to cook, nothing beats the
A glimpse inside one of NYC's legendary eateries
Rao's has been a top eatery in New York City for decades. It's atmosphere was, is, and always will be a "rat pack" type of atmosphere, with a long line of people hoping for a seat to open up in one of the most intimate in-demand spots in the city.
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Subjects:  1. Cookery, Italian    2. Cooking    3. Cooking / Wine    4. Italian cooking    5. Regional & Ethnic - Italian    6. Cooking / Italian   

Editorial Review

Geoffrey Zakarian is the chef-owner of Manhattan's Town restaurant, a spot acclaimed for its polished cooking. In Read more

Reviews (3)

Too many pictures of Geoffrey and ingredients
This could have been a great cookbook if not for the fact that there are too many pictures of Geoffrey or plain ingredients and not nearly enough pictures of finished or plated dishes. I already know what lobster, fennel, beets and eggs look like, and I only need one photo of Geoffrey to look what he looks like. It would have been better if they had printed the book on regular paper stock with a few glossy pages of finished dishes and lowered the price.

Incredible
This book is a breath of fresh air. A must have for any chef, aspiring chef, cook, or those who enjoy being behind the wheel of exquisite dining.ohhhhhhhhh yeahhhhhhhh

great recipes
This book delivers solid recipes interspersed with photography that makes you want to dive right in.I have it on my coffee table at times while still putting it to use in the kitchen.There is a lot of flexibility with the book - from it, I have made casual family type meals as well as prepared a menu with a bit more technique necessary for a dinner party.Great all around.One of the best I have in my cookbook collection. ... Read more

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

Editorial Review

Ever get a midnight hankering for onion fritters, or for a plate of lamb stewed in coconut milk? The recipes for these Indian delicacies are widely considered to be on the forbidding side. Yet Madhur Jaffrey, an international authority on Indian food and the host of several tandoori-driven TV shows, makes it all seem relatively easy. The kicker: more than 70 of the dishes can be prepared in a half-hour or less. ... Read more

Reviews (49)

Great, easy introduction to Indian cooking
I've used this book for several years--at least once a week. It's a good introduction to Indian cooking and, with the use of the pressure cooker, it's easy to make a tasty recipe when you don't get home until 6 pm. Once you're used to these recipes, you can adapt those in some of her other books (and recipes by other people) for the pressure cooker. My one warning -- in my experience you need a LOT less liquid in the pressure cooker for some of the recipes. Experiment to see what works for you.

Easy Recipes, not so Authentic
I'm a huge fan of Madhur Jaffrey's show and her restaurants.Her style is to add an American flair to Indian cooking.While her recipes are fun and easy, they aren't pure authentic indian meals.They are, however, still interesting and tasty....just don't go to India expecting to see these items on a menu!

Great cookbook! Make it your first one.
Great cookbook for the beginning Indian cook. Everything I've made has come out tasty according to my Indian son-in-law. Good explanations for ingredients and preparation steps. Also a nice variety of dishes. ... Read more

Subjects:  1. Cookery, Indic    2. Cooking    3. Cooking / Wine    4. Indic cooking    5. Quick and easy cookery    6. Quick and easy cooking    7. Regional & Ethnic - Indic    8. Cooking / Indic    9. Food & Drink / Cookery    10. India   

Subjects:  1. Individual Photographer    2. Photography    3. Colorado    4. National & regional cuisine   

Reviews (15)

Texas Best Barbecue
I have several barbeque cookbooks, and have spent considerable time perfecting thecoking method.This is by far the best book I have acquired on the subject.Highly recommend it to novice and pro.

Wonderful
I like this so well that I forgot I ordered it, and bought it at the local store.... well, I won't have trouble finding someone who wants a copy. A wonderful, fun book.
Finally - recipes sized for a real BBQ.
You've got to love a cookbook that has a recipe in it that starts with" Dig a pit 4 feet wide, 6 feet deep and 25 feet long." Easily one of the most entertaining cookbooks I own. The mix of history and regional recipes make this a must have for true "Q" types. If you own a smoker, get this book. ... Read more

Subjects:  1. Anecdotes    2. Barbecue cookery    3. Cooking    4. Cooking / Wine    5. Methods - Barbecue & Grilling    6. Regional & Ethnic - American - Southwestern States    7. Texas    8. Cooking / Barbecue    9. Gadget cookery   

Reviews (23)

Love this book!!!
I received this as a gift from a friend who lives in the same town as the bakery.She eats lunch there regularly so gave me some hints on what recipes I should try.I would love to say I have made them all, but every one I have tried so far, my family really enjoyed so I keep making the same things over again.Love the chicken pot pie and chocolate chip cookies.
How Sweet It Is!
This morning I baked the Totally Rummy Pound Cake for the first time for a co-workers birthday.I kid you not- one bite in and all I heard was, "Mmmmm, I can taste the rum!Mmmmmm, ohmygod this is SO GOOD!"
The best cookbook ever.
I have collected well over 150 cookbooks and I have to say that Rebecca Rather's book, The Pastry Queen, is (by far) my most favorite!The recipes are well-written and well-chosen.Most all of the ingredients can be found in my pantry, therefore I do not have to run to the store to purchase an ingredient that I may never use again.The photos are phenomenal and I enjoy all the stories and antecdotes that she adds to each recipe.Positively a wonderful cookbook that I can't help but covet! ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Courses & Dishes - Pastry    4. Methods - Baking    5. Regional & Ethnic - American - Southwestern States    6. Cakes, baking, icing & sugarcraft    7. USA   

Subjects:  1. Cookery, Japanese    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Asian    5. Regional & Ethnic - Japanese    6. ASIA    7. Cooking / Japanese    8. Food & Drink / Cookery    9. History, World | Asian   

Reviews (5)

Worst Cookbook Ever
I hate to disagree with the glowing reviews for this book but since I relied on the other reviews I had read to buy this book, I thought maybe a differing view would be useful.I am a seasoned cook and can say that this is one of the most poorly written cookbooks I have ever cooked from.I have made 3 recipes thus far.All have had major proportion issues and have lacked flavor.Even corrections I made as I went based on previous experiences could not save these recipes.If you like food that is basic in flavor (kinda like standard cafeteria fare) then you will probably like this book.If you like flavor in your food, then I suggest not buying this one.

Best Casseroles cookbook with fascinating informations!
Although it requires some extra time to assemble, I always have plenty leftover to eat on next day.Also, I can freeze them.It is worth of extra labor.We really LOVE Blue Plate Beef and Cheese Noodle and Classic Tuna Noodle Casserole.Those really surprised our guests!Villas really made this close to perfect ones.I enjoyed his details on how he adjusted specific foods and the recipes' history.I like one straight way to a best casserole than trying on many recipes people giving or I find thru magazines. This book is one!Strongly recommend this one! Old School Cooking from an Old School teacher
James Villas has written a book which may succeed in single-handedly succeed in reviving an interest in the great American casserole. I'm not entirely sure what the trendy term `old school' means, exactly, especially as I have mostly seen it in connection with motorcycles, but I am certain that Jim Villas is an `old school' culinary writer and that casseroles are an `old school' kind of food.Read more

Subjects:  1. Casserole cookery    2. Casserole cooking    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - General    6. Methods - Quick & Easy    7. Regional & Ethnic - American - General    8. Cooking / Quick & Easy    9. Main courses   

Reviews (3)

Easy Recipes, Beautiful Photographs
This is a "must have" cookbook if you'd like to prepare authentic Native American food. The ingredients are easy to find in any well stocked grocery store, and the recipes are not difficult. No "weird" ethnic foods here- just good meals made with what's available. The historical background for the foods of different tribes is an interesting read. The photographs and drawings are absolutely beautiful- those alone are good reasons to purchase this book!

BEST American cookbook yet!
The photography is unbelievable and the recipes work! The book gives us a palatable way to enjoy the true native american way of cooking. I would highly reccomend this book to everyone that loves to experience theenjoyment of cooking new recepies and the even greater enjoyment of eatingwhat they have re-created. A great book for all ages and ethnic backrounds.Good food and lots of it!

A great marriage of Native American history and recipes.
The explanations of the ceremonies when certain dishes were prepared and eaten gave insights into how Native Americans lived and celebrated life. I was surprised how much history was involved in the dishes I grew up eatingand had assumed were of early American or European origin. History booksnever mention that our early indigenous people were gourmands. ... Read more

Subjects:  1. American Regional Cookery    2. Cookery, Native American    3. Cooking    4. Cooking / Wine    5. Food    6. Indian cookery    7. Indians of North America    8. Regional & Ethnic - American - General    9. Regional & Ethnic - Native American    10. Social life and customs    11. National & regional cuisine    12. North America    13. Social Science / Native American Studies   

Reviews (7)

A Good Introduction to Piedmont
As reviewers hav already pointed out, this is a good book. It has useful information on what makes the food of the Piedmont region of Italy unique and is easy to follow. It has emphsized many of the key ingredients of the region such as anchovies, truffles, polenta, porcini mushrooms and a few well known dishes, such as bagna caoda sauce but has also omitted a few staple recipes such as Brasato al Barolo.
Almost Lives Up to Its Name
"A Passion for Piedmont" is aptly named and Matt Kramer indeed displays a thorough understanding of the region and of the Piedmontese.His book conveys a wealth of accurate information, wonderful descriptions of all things Piedmontese, and a genuine appreciation for all this region has to offer. No doubt he recognizes good food when he tastes it.But the editing of the recipes (and I hope the fault is in the editing) left me disappointed.As a teacher of Piedmontese cooking, married for 32 years to a Piedmontese husband, and a frequent visitor to my husband's hometown in Italy, I was thrilled to find a book I thought I could wholeheartedly recommend.Because I am so familiar with the dishes, it was not the recipes I needed.Most are now second nature to me and I cook by taste, feel, eye... the way the Piedmontese themselves do.I would also venture to guess that Matt Kramer cooks these dishes the same way, and probably with good results.But how does one explain a recipe for a 3-ounce serving of tajarin starting with over a cup of flour, (which he calculates to be 3-1/2 ounces) plus one large egg and 2 egg yolks? It just doesn't add up.And the recipe for capon with honey-hazelnut sauce calls for 1/2 pound shelled hazelnuts, 1 cup of honey, and 2 tablespoons dry mustard mixed with 2 tablespoons chicken stock... according to the author this is what it takes to prepare 1 cup of sauce.I cannot figure out how such inconsistencies could escape an editor's notice and I am left wondering if the other recipes work well enough to rely on.To be fair, many other readers seem to have enjoyed the recipes they've tried and most read as if they'll work out fine, although I have seen better recipes for gnocchi di patate (too much flour in proportion to the potatoes... they are bound to be heavy, though perhaps easier to work with).I would recommend though that the recipes be tested and that necessary revisions and corrections be made in future editions.

The only cookbook I use
This is the only cookbook I use.After a trip to Turin, having had possibly the best meal of my life there, I had the great good luck to find this book.I've tried about 1/4 of the recipes now and all have been easy to follow and deliver great results.Highly recommended! ... Read more

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

Reviews (5)

SAVEACORNER PIECEWITHFROSTING,PLEASE !
Fannie Farmer was a favored ikon during my growing-up years in Ithaca. Later, I inherited her revered & well-worn cookbook, and after copying a few choice recipes such as my brother's favorite Snow Pudding, passed it on to an interested daughter.
A Family Heirloom
I LOVE THIS COOKBOOK! My Grandmother owned this book and bought my mom a copy when she was married in 1937. When my grandmother died i got her copy.Now my daughter is 19 and moving away from home.I am buying myself a new copy as I am passing on my grandmothers original book to her.It provides all the basic down to earth information that a new cook needs and is not found in most modern day cookbooks.

Nana to Mom to Daughter to Daughter and now to Grands.
My original copy of Fanny Farmer's Cookbook has no cover, pages behave as falling leaves unless handled with care, but I would not give it up for a new one, never never. What would I do without my years of scribbled notesin the margins? The copies I am buying now are for two granddaughters whoare college frosh this year.They will get Fanny, Miss Manners, NewCollege dictionary, etc. to start their own home libraries. Every homeneed Fanny Farmer because it is basic, easy to read and understand andcalls for ingredients readily available - if not on the home shelf then atany grocery.FYI, when the grandson goes off to college he will also get acopy of Fanny to take with him, along with his microwave and a coveredfrying pan. ... Read more

Subjects:  1. Cookery, American    2. Cooking    3. History    4. Regional & Ethnic - American - New England    5. Sale Adult - Cooking / Wine    6. Cooking / General    7. Illustration & commercial art    8. Individual designers    9. Sale Books   

Editorial Review

In Read more

Reviews (19)

A Thomas Kinkaid painting in a book
This book made me feel so happy and peaceful everytime I read it.I just hate to finish it.It really gets into the detail of truly enjoying all the simple pleasures of everyday life.

not so good...
this book really isn't that good.for one, all this guy talks about is his restaurants and how they serve things this way and that way and always name drops.i don't mind it here or there, but every other page, come on, give me a break.the worst part is the way the book is written.this book is geared towards 65 year old women who are niave as hell and want to read a romantic book about how honey tastes from local farms in france and bs like that.save ur self some money and just take a trip to france to see how they live.this book really sucks...

Great Roast Chicken Recipe
The simplicity of the roast chicken recipe in this book for me personifies the lifestyle described herein. It's a book that made me think about the changes I needed to make in my own lifestyle. What price has my body has actually been paying for convenience. What is the true meaning of portion control: is it better to buy low-fat products full of the unnatural and eat a lot of it, or is it better to buy naturally-fat products and eat less. I vote for the second. I've made serious changes because of this book and others that I've read about European culture. There's a lot that they do that makes a lot of sense. There's a saying, what does it profit to gain the world and lose your soul. This book, and others like it, are helping me keep my soul and making me mindful of the important things in life, such as my life and my health. I can spend an hour preparing a simple meal for myself when I get off work (a chicken breast, some frozen green beans or broccoli, a small glass of wine), or I can spend it being sedentary in front of a TV set. I no longer stock the freezer for the next holocaust, but buy as I need, maybe a week's worth, that's it. The Splenda is gone in favor of real baker's sugar. Pitchers of herbal teas have replaced Pepsi. And I've rediscovered walking.
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Subjects:  1. Cookery, French    2. Cooking    3. Cooking / Wine    4. Customs & Traditions    5. France    6. French cooking    7. General    8. Home economics    9. Regional & Ethnic - French    10. Regional & Ethnic - International    11. Social life and customs    12. Cooking / French    13. General cookery   

Editorial Review

Alton Brown, host of Food Network's Read more

Reviews (163)

Great Recipes for Bad Cooks
All of Alton's recipes have turned out great and I'm no great cook! The discussions about food and how/why it cooks under certain conditions helps me to better understand what I'm doing in the kitchen when the cookbook says to 'simmer' or to 'braise.' Normally these words don't make sense to me in cookbooks and my recipes don't turn out well. Alton generally avoids using these in his recipes unless he's described them in the chapter. Highly recommended book!

Alton's Cookbook
It wasn't what I expected because there are not many recipes.However, he explains the rationale behind the mechanics of cooking and tells you how to achieve desired results, which can be applied in any situation.We are pleased.

Typical Alton Brown...and that ain't a bad thing!
Much like its companion, this book retains much of Alton Brow's typical Good Eats flair while successfully adapting it for print. Not much is lost in the tranfer from film to paper. The recipes are easy to follow, the explanations are, as always, informative, and the humor is...well, humorous. I've got the Director's Cut on preorder (I am, after all, a Good Eats fanatic), and I can't wait or more in the future! ... Read more

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

Reviews (1)

A Year of Great Recipes
The book contains every recipe printed in every issue of Southern Living for the entire year.The chapters are divided into months in case you know which month the recipe you want was printed.At the beginning of each chapter is a listing of the entire months recipes as well as there being an index in the back. Anyone who loves Southern Living recipes will love having this complete volume of the years recipes. ... Read more

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

Reviews (2)

a great resource
What a great resource. I had to read this book for work and I now cook from it all the time.

Mouth-watering
"The San Francisco Ferry Plaza Farmers' Market Cookbook" is filled with fabulous photographs, appetizing recipes and excellent tips about seasonal fruits, vegetables, herbs, meats, cheese, eggs and fish!
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Subjects:  1. California    2. Cookery    3. Cookery (Fruit)    4. Cookery (Vegetables)    5. Cooking    6. Cooking / Wine    7. Farmers' markets    8. General    9. Regional & Ethnic - American - California Style    10. San Francisco    11. Specific Ingredients - Vegetables    12. Cooking / American / California Style    13. General cookery   

Reviews (9)

I am confused????
I own and love the original Harry's Bar Cookbook.Is this book the same thing but with Lawson included?As I read the reviews I saw the same stories as appear in the original.
Wonderful cookbook
Make yourself a Bellini, and sit back and enjoy a cookbook written with knowledge and love. The grandson of Harry Cipriani knows a few things about food, and shares them in this delightful book.

Absolutely incredible Italian cookbook
I have been a serious student of cooking for the past 25 years.I have focused on Italian cooking for 10 of the last 25 years after my first trip to Italy.
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Subjects:  1. Cookery, Italian    2. Cooking    3. Cooking / Wine    4. Harry's Bar (Venice, Italy)    5. Reference    6. Regional & Ethnic - Italian    7. Cooking / Italian    8. General cookery   

Reviews (5)

Transforming
I never thought I would consider a cook book to be transforming, but that has been my experience with The Slow Mediterranean Kitchen. It has changed my cooking habits more than any cookbook I own (some 40 - 50 at this point, and still growing).
Typos, major steps left out, dead ends.
My wife and I are on our third recipe. We are experienced amatures, so we knew a few instructions were being left out here and there, but, what do you do with the ingredients that are never brought back into the dish. The ideas are great and I'm sure dinner at the authors home would be quite thrilling, but forget this book if you want to prepare food without a lot of guess work.

Never before have I been so drawn to write a review..
In a word, this book is astounding!I had a dinner party last week, and started searching for recipes for some comfort food.I decided upon the 'fall apart lambshanks' as the main course.From there, I went through other cooks for other courses, and kept comming back to this one.All in all I chose three recipes to make from this book outta the four dishes I prepared.Pretty risky considering I hadnt cooked anything from this book yet.I chose the aforementined shanks, slow braised leeks, and the avocado sardine toasts as an appetizer.Everything turned out wonderfully, and even surprised me.The sardine toasts, while simple, were very very good. (basically sardines, thinly sliced avocado, scallions, and a vinnagrette dressing on toast).The leeks were absolutely fabulous.. probably my favorite thing.. and will defintaley be what I bring to my next dinner party if I am assigned to bring a vegetable. .. They are firm/crisp on the outside, while the insides just melt in your mouth.They are also very attractive on the plate. The fall apart lamb shanks did just that.. fell right off the bone.. while the recipe was not that complicated, when she says slow cooking she means it.This were a two day endeavor.The night before you marinate them, and then the proceed to cook the next day for about 6 hours.. with about 30 mins to brown them before, and 30/45 mins after you take them outta the oven after to preparea sauce and cook them in the sauce. My only qualm with any of the recipes is for the sauce for the lambshank... It said to blanch then toast the almonds for the sauce. . but didnt say to peel them or not.I assumed that since I blanched them, the next step was to peel them so I did... but to know for sure would have been nice.The end results of the recipes I made were so good though.. anyone who loves comfort food, and to have something in the oven all day cooking slowly, making their house smell like something wonderous is cooking in the oven, then you owe it to yourself to get this book.Thanks Paula! ... Read more

Subjects:  1. Cookery, Mediterranean    2. Cooking    3. Cooking / Wine    4. Mediterranean cooking    5. Regional & Ethnic - Mediterranean    6. Cooking / Mediterranean    7. Gadget cookery    8. Mediterranean Sea    9. National & regional cuisine