Baking Books - Page 15

The Making of a Chef: Mastering Heat at the Culinary Institute of America

Michael Ruhlman

List Price: $27.50 By: Henry Holt and Co. Amazon Marketplace: 14 new & used starting at $4.48

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Customer Reviews:
Total reviews: 100 Average rating: 4.5 of 5

Well written, dragged a bit at times, but learned so very much 5 out of 5 stars.
1 of 1 people found this review helpful.

Well if you are not a foodie I would suggest reducing the review by 3 stars and finding something else to read, but if you are a foodie this book was excellent. A nice fairly complete telling of what it is like to go through the Culinary Institute which is something I always wanted to do but either didn't have the time nor wish to commit so much of it. I am always playing in the kitchen and I got a ton of direction from this book as to the why of what I often do without knowing it (of course if that is all you are looking for there is McGee). Even little things that I picked up were great, for example, my wife hates wet sandwich bread, here in America we eat a lot of sandwiches so this small thing is a big problem. In the book they make mention of how the CIA club sandwich always puts cheese on the bread to create a barrier, so simple but something that never dawned on me, sounds silly but now I know how to make my sandwiches and her happy at the same time, thats worth a lot more than the price of the book right there.

Editorial Review:

In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking Author publicity.

Just Jerky : The Complete Guide to Making It

Mary Bell

Amazon Price: $11.20 List Price: $14.00 In stock soon. Order now to get in line. First come, first served. By: Dry Store Publishing Company, the Amazon Marketplace: 7 new & used starting at $10.00

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Meat, Poultry & Seafood -> Meats

Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

It's short, fun but complete and to-the-point 5 out of 5 stars.
32 of 33 people found this review helpful.

I can't remember exactly when I became introduced to beef jerky. I believe it was on the way to a Boy Scout camping trip when the troop stopped at a convenience store and one of my fellow scouts bought some of that weird-looking beef jerky stuff sold by the cash register.

Years later, in grad school, I realized I could make jerky in my apartment. I bought a cheap dehydrator and some mixes for making ground beef jerky, and had reasonable success with it, although I'm surprised I didn't get sick with jerky made on a machine with no temperature control and such uneven drying. It was kind of excruciating forming jerky without a jerky gun, and other things took my attention, and the dehydrator got put away.

Another six or seven years down the road, I'm in my career and my own house and the dehydrating bug hit again, encouraged by a desire to dry food for camping, but mostly still to make jerky. After inconsistent results with the old dehydrator, I got a good Gardenmaster (NESCO FD-1018 - my review is on Amazon), and picked up some ground beef jerky packets along with a jerky gun at Outdoor World in Orlando. I was back in the jerkey business, and it was good! However, I don't see the mixes in local stores, and Orlando is an hour drive each way, so I needed to make my own marinade. Would it work as well? I read reviews and finally bought JUST JERKY by Mary Bell.

This book is so very easily and quickly read, although it contains all you need to know. The introductory chapters discuss the history of drying meats, the equipment and procedures, and the physics and biology of making jerky, including discussions of the bacteria that can ruin your day. The book discusses smokers, how to select the right cuts of meat, and marinade ingredients. The author intersperses entertaining stories from her own life and those of people she knows.

Then the book gets into the recipes. There is a chapter on strip jerky (made from continuous strips of meat) which includes recipes for goat, venison, chicken as well as beef jerky (almost any kind of meat can be used with any recipe) Following that are chapters on fish jerky, ground meat jerky (formed into shapes and dried - I highly recommend a jerky gun for this), vegeterian jerky, and finally, a chapter on using jerky which includes recipes for jerky cake and jerky frosting! Really!

I actually read the book, and put it away for several months until the other day when my wife told me I could use the leftover, uncooked half of a roast. I decided to make Jordan's Rowdy Jerky since I had some leftover cheap Scotch from seasoning my bagpipes. Well, neither my wife nor I really cared for that one. Naturally, it tasted fermented, which means you couldn't really tell if it turned bad. I ate it anyway, because I like jerky. It just wouldn't be my first choice. (Or second. Or third.)

I was intrigued by reviews saying this book would show you how to make convincing vegetarian jerky. Now, I have no reason to make vegetarian jerky other than the challenge. (Really, if you're a vegetarian, why would you have a hankering for jerky?) The key ingredient is soy protein, to which the author adds certain ingredients for cohesion, texture and flavor. She recommends a brand called Hearty Natural, but says there are many brands. I don't exactly see a lot of this stuff, and what I found was Yves' Carb Fit Veggie Ground Round. I made the recipe for Tastes-Like-Meat jerky. First problem was extruding with the jerky gun. The soy protein was very lumpy. When it dried, there were individual lumps with material barely bridging to the other lumps. And lots of holes in between. When prying it off the trays, it cracked into small lumps. Now, maybe it'd work better with the Hearty Natural. Maybe I shouldn't have used the jerky gun to form it. But I wasn't impressed. It was crispy (although the author warns you that it dries crisp), and the taste was eh. Yeah. Eh. My wife said, "Tastes like dried vegetables." Which it was. Can't pull anything over on her.

Lest you think I'm nothing but a failure, I decided to try some ground beef recipes, and I'd go out and BUY the ingredients needed. My wife said, "Make some regular jerky." I explained that there is no "regular" jerky, but decided that the Soy Sauce Jerky and Teriyaki Jerky were probably closest to what you buy in the store. In short, they came out fabulously. Both were good, and similar to "store jerky," but my wife decided that the teriyaki was "regular" jerky. So if you want something familiar, I'd start with that. I don't think it was as teriyaki-tasting as store-bought jerky labelled "Teriyaki."

No more trips to Orlando to buy jerky mix. The ingredients are easy-to-find, and you can adjust these recipes to suit your taste. I think I counted 51 jerky recipes, so you can spend some time experimenting. And there are several other recipes for things to make with the jerky. I doubt I will use those personally, as I like jerky just for being jerky, but they're there for those who want them.

Each recipe has a little sidebar with a history of that particular recipe, or related story. One small complaint is that the recipes could give a little more detail, or be a little more consistent from one to the next. For example, one recipe gives more information on carmelizing onions, and another just says "carmelize the onions." Unless you read the first, you might be asking "what is 'carmelize?'" And who reads a cookbook from beginning to end?

My only other complaint is the binding. It does not want to lie flat, and I think I'm about to lose a lot of pages out of it. But if you want to make jerky, you need this book, and it may be the only book you need.

Editorial Review:

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More

Bruce Weinstein

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: Harper Collins - Model: 0688161499 Amazon Marketplace: 74 new & used starting at $4.04

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Customer Reviews:
Total reviews: 80 Average rating: 4.5 of 5

Editorial Review:

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

The New Sotheby's Wine Encyclopedia, Third Edition

Tom Stevenson

List Price: $50.00 By: DK ADULT Amazon Marketplace: 20 new & used starting at $4.34

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Customer Reviews:
Total reviews: 30 Average rating: 4.5 of 5

Editorial Review:

Authoritative, international and up-to-date, The New Sotheby's Wine Encyclopedia is arranged geographically and combines maps and photographs with information on all wine-growing areas, profiles of distinguished producers and assessments of individual wines. The book's easy-reference style, and wealth of practical advice, make it an unrivaled source of information for all lovers of wine -- from the occasional drinker to the connoisseur. Wines of the World. Distinguished wine authority Tom Stevenson examines the viticultural history of each wine-making country, discussing its wine-producing regions and the current reputation of its wines. He analyzes the factors affecting the taste and quality of each region's wines -- location, aspect, soil, microclimates, grape varieties, and methods of viticulture and vinification -- before assessing its appellations, the individual wine producers (chateaux or wineries), and, of course, the wines themselves. Enjoying Wine. Tom Stevenson provides practical guidelines on wine tasting, while an "author's choice" chart at the end of each section lists the very best wines. A star-rating system identifies the finest producers and highlights those offering the best value. A "taste chart" explains how to identify the flavors in a wine, and a "troubleshooter's guide" spots common wine flaws. Whether you are a newcomer wanting to explore the pleasures of wine or a wine enthusiast looking for inspiration, The New Sotheby's Wine Encyclopedia is the book to consult again and again.

Madhur Jaffrey's Indian Cooking

Madhur Jaffrey

List Price: $25.00 By: Barron's Educational Series Amazon Marketplace: 10 new & used starting at $21.95

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Customer Reviews:
Total reviews: 67 Average rating: 4.5 of 5

Relatively simple Indian cooking, but not simplistic 5 out of 5 stars.
9 of 9 people found this review helpful.

It took me quite a while to warm up to this cookbook. For a year or two, when I had a hankering for Indian food, I'd flip through this book but I always ended up using a recipe from another cookbook (usually Classic Indian Cooking by Julie Sahni). I'm glad I finally forced myself to explore this cookbook, because it is extremely good.

First, the recipes aren't precisely simple, but they are far less complex than Sahni's full-on authentic versions. An American-food comparison might be a recipe that used Apple Pie Spice rather than calling separately for cinnamon, nutmeg, etc. I don't mean to say that this is a shortcut book. Jaffrey's recipes aren't so quick and easy that you could assume dinner would be on the table 30 minutes after you get home from work, but on the other hand you don't have to assume you'll spend all day Sunday cooking dinner (and all day Saturday shopping at a specialty market for ingredients).

While you may need to turn to the specialty market or mail order for some things, most of the recipes can be found in a well equipped grocery store. (Assuming your grocery store stocks things like turmeric and whole cardamom pods in the spice aisle; I may be spoiled by living in a foodie neighborhood.) She also doesn't assume you're familiar with Indian cooking (but then, few Indian cookbooks do). Plus there are several photos, which definitely help a nervous cook estimate whether the dish came out "right."

Do be aware that this isn't a collection of the standard items you'll find on most U.S. Indian restaurant menus. Instead, there are plenty of great items that are Indian-inspired recipes for food that's easily available. I've folded down the corner on the recipe for Haddock baked in a yogurt sauce, which we served with her suggested spinach with potatoes. Bombay-style chicken with red split lentils (murghi aur masoor dal) is basically a gently spiced dal with chicken -- and it required very little fussing in the kitchen. Chicken with roasted coriander in a coconut curry sauce was good; not quite as outstanding as the other two recipes I just mentioned, but the plates were all wiped clean nonetheless. I haven't had any failures.

The bottom line is that, when I decided to send my brother- and sister-in-law in Nebraska an Indian Care Package, this was the cookbook I chose. It's suitable for an Indian beginner or for someone without a yuppieHaven grocery store nearby... and it definitely helps you create plenty of good meals!

Editorial Review:

The original edition of this cookbook was called "the definitive word" on Indian cusines by the Los Angeles Herald-Examiner. With more than 130 authentic recipes, many enhanced by full-color photos, this new edition includes new dishes, such as Shahjahani lamb steeped in a spicy yogurt marinade and baked with dried figs and piquant salmon steamed with mustard seeds and tomato.

The Bread Builders: Hearth Loaves and Masonry Ovens

Daniel Wing, Alan Scott

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: Chelsea Green Amazon Marketplace: 43 new & used starting at $20.89

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Customer Reviews:
Total reviews: 28 Average rating: 4.5 of 5

Editorial Review:

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including:

Connoisseurs of good bread and good food.

Home bakers interested in taking their bread and pizza to the next level of excellence.

Passionate bakers who fantasize about making a living by starting their own small bakery.

Do-it-yourselfers looking for the next small construction project.

Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

Betty Crocker's Christmas Cookbook

Betty Crocker

List Price: $14.95 By: Macmillan General Reference Amazon Marketplace: 44 new & used starting at $0.01

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Subjects -> Cooking, Food & Wine -> Special Occasions -> Christmas & Hanukkah

Customer Reviews:
Total reviews: 22 Average rating: 4.5 of 5

Editorial Review:

From decking your halls to sitting down to dinner -- Betty Crocker has never done Christmas better! Here's a priceless collection of holiday recipes, both familiar and new, including appetizers, main dishes, sides, salads, breads, cookies, candies, desserts, kids favorites, and holiday gifts. It's full of fresh and inspiring ideas for easy, yet impressive, holiday entertaining.

Every Christmas topic is covered: from party appetizers, drinks and merry main dishes to a cascade of cookie recipes and edible and non-edible food gifts to make any holiday sparkle. Plus, every recipe in the book is photographed to help you recreate the results in your own home.

We've included a wonderful blend of treasured traditional recipes and updated classics, so you can keep up with family tradition, plus create some new ones of your own. You'll also find creative new serving and decorating ideas for a memorable holiday season. Every chapter has a Most Requested Recipes for all your favorites, so you are always sure to find just what you are looking for to make the holiday unforgettable. Furthermore, you'll find a host of tips and photos for at-a-glance ideas that will help make all your festivities shine.

So, if you are looking for easy, creative ideas for the holidays, look no further. You'll find just what you want in Betty Crocker's Best of Christmas.

Weight Watchers' Simply the Best : 250 Prizewinning Family Recipes

Weight Watchers

Amazon Price: $16.47 List Price: $24.95 By: Wiley Amazon Marketplace: 80 new & used starting at $2.57

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Customer Reviews:
Total reviews: 100 Average rating: 4.5 of 5

Editorial Review:

Weight Watchers has helped teach millions of Americans to lose weight and keep it off while incorporating delicious, good-for-you recipes into a daily diet. Now, Weight Watchers brings you the very best in low-fat, low-calorie cooking: an award-winning collection of 250 outstanding dishes from across the country. These recipes -- Weight Watchers members family favorites -- are sure to win kudos from your own friends and family. They're so delicious and easy that they're certain to become a regular part of your cooking repertoire -- and your family will love every healthful bite. Simply the Best has a recipe to please every palette: Asian Meatballs, Corn and Bean Chowder, Cranberry Basmati Rice, Chicken Tetrazzini -- plus a wealth of selections from soups and appetizers to main dishes and desserts. Simply the Best contains completely up-to-date Weight Watchers weight loss program information and each recipe includes complete nutritional data. Its stylish design and full-color photography make it attractive enough for gift-giving.

Going Solo In The Kitchen

Jane Doerfer

List Price: $25.00 By: Knopf Amazon Marketplace: 11 new & used starting at $6.20

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Customer Reviews:
Total reviews: 26 Average rating: 4.5 of 5

Too many ingredients, steps---and too much final product. 1 out of 5 stars.
3 of 3 people found this review helpful.

I bought this disappointing book after I was impressed by the "Serves One" cookbook. This cookbook has no helpful pictures, and there was also quite a lack of meat-free meals. I made the turkey meatball recipe, and it took A LOT of ingredients, a lot more time than she said it would take, and it made about 4 meals worth of food. And then I still had to come up with side dishes. Furthermore, when you're eating alone, you might not want to have to make 3 separate dishes just to cull a meal out of the cookbook. I like more all-inclusive meals when I'm alone, because I'm also the one doing the dishes and spending my whole night in the kitchen. Once I decided I had no use for this cookbook, I tried to give it away, but sadly, my single friend GAVE IT BACK!

Editorial Review:

At last, a practical and persuasive cookbook for anyone living alone--with more than 350 delicious recipes for all occasions--filled with money-saving tips and shortcuts. Here is food that will lure the reluctant single back into the kitchen. Featured in Southern Living magazine.

Crepes: Sweet & Savory Recipes for the Home Cook

Lou Seibert Pappas

Amazon Price: $14.95 List Price: $14.95 Usually ships in 24 hours By: Chronicle Books Amazon Marketplace: 38 new & used starting at $5.39

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Customer Reviews:
Total reviews: 17 Average rating: 5.0 of 5

Excellent crepe overview 5 out of 5 stars.
3 of 3 people found this review helpful.

I opened the book, and made excellent crepes right away, within minutes. Can't do much better than that!

Just what I was looking for... 5 out of 5 stars.
3 of 3 people found this review helpful.

I took a crepe making class just to learn the technique and take the fear out of crepe making. While I took away from that class a few recipes, none were interesting enough to make at home. This book is wonderful--what closed the deal on purchasing it was when I saw that it included a recipe for blue corn crepes. While vacationing in Santa Fe, I fell in love with their blue corn pancake/muffin mix. I can't wait to make the blue corn crepes with the blue corn mix I brought back to Houston. The recipes in this book are exactly what I was looking for--diverse and simple to follow.

Love this book! 5 out of 5 stars.
3 of 3 people found this review helpful.

I originally found this book at a library, but after checking it out over and over again -as I love it, I checked on Amazon and it was here!! Love it! It has such a wonderful variety of crepes, using different flours etc., sweet and savory, and so many tips and ideas. I share this book title with everyone at my cooking shows. Definitely worth the price and then some!

Editorial Review:

Ever-popular in France, delicate and delicious crêpes are once again basking in the international culinary spotlight. This gorgeously illustrated cookbook features more than 40 recipes for sweet and savory crêpes, all sure to delight friends and family alike.