General Books - Page 5

The Book Of Yogurt

Sonia Uvezian

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Cheese & Dairy

Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

Well rounded good recipies 5 out of 5 stars.
3 of 5 people found this review helpful.

I recently became aware of the health benefits of yogurt first hand, and wanted to incorporate more yogurt into my cooking. I purchased this book with the hopes it would help me learn some dishes that I could prepare during a busy week.

The book briefly walks you through making yogurt, but to be honestly google: "making yogurt" provides a few better explanations. On that note, if you plan on using yogurt a lot, I do recommend making your own, it saves a lot of money and is a higher quality product!

The recipe section starts off with appetizers and soups. I was a bit terrified right here, as this section reads like an add for Martha Stewart Living... not the type of things I make on a busy week night.

Luckily it gets much better fast. After the salad sections I was highlighting recipes every other page, and I got quite a few new ideas from this book. Further, a lot of the meals were simply dishes we already know with yogurt substituted in.

I've already prepared "Bulgarian Tossed Green" salad from this book and it turned out delicious. The other recipes I highlighted appear to be equally good.

Pro: This book scales both for fancy cooking and "30 minute meals". It contains a lot of interesting recipes. It shows how to substitute yogurt for other dairy in a lot of dishes.

Cons: If you're madly in love with American foodhamburgers and hate other food, this book only contains a few recipes you might like. All measurements are in imperial only, which is annoying for those of us who run our kitchen in metric. Odd measurements are common "3 chicken breasts" "1 quart spinach." Meat portions are very Americanized, and I feel a lot of the dishes have 20-40% too much meat.

Overall: Buy if you want a lot of yogurt using recipes. They all looked pretty good, and many of them are practical.

Sean

Editorial Review:

Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling, The Culinary Institute of America (CIA)

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Customer Reviews:
Total reviews: 44 Average rating: 5.0 of 5

a superb handmade chocolates book 5 out of 5 stars.
0 of 0 people found this review helpful.

Superb handmade and production based artisanal chocolate book. Everything under the sun and more. The recipes and techniques are outstanding. The flavor combos are delicious. I highly recommend this book to anyone interested in chocolate making or a budding pastry chef or chocolatier.

very nice work 5 out of 5 stars.
0 of 0 people found this review helpful.

All you need to know about chocolate is in this book. It gives a review of all topics related and explains why chocolate is such an special ingredient in culinary arts.

Editorial Review:

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Clone Brews: Homebrew Recipes for 150 Commercial Beers

Tess Szamatulski, Mark Szamatulski

Amazon Price: $10.17 List Price: $14.95 Usually ships in 24 hours By: Storey Publishing, LLC Amazon Marketplace: 36 new & used starting at $7.33

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Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Beer

Customer Reviews:
Total reviews: 52 Average rating: 4.5 of 5

One down, hundred or so to go 5 out of 5 stars.
1 of 1 people found this review helpful.

I've only tried one recipe so far and was very happy with it. I partial mash and I modified their recipe to include more grain and less extract. So many brews . . . so little time!

Good Clone Book 4 out of 5 stars.
1 of 1 people found this review helpful.

Although this book is slightly dated now (some of the ingredient manufacturers needing an update), I found it very useful & informative for using tried and tested recipes & formulating recipes simular to the types of brews I like to drink. I would recommend it to any novice seeking to replicate their favourite beers at home.

a good Idea with some limitations 4 out of 5 stars.
1 of 1 people found this review helpful.

After you're done with your introductory beer book and you've made a few batches, you may find that you want to brew something that reminds you of your favorite commercial beer.
This is almost the book for you.

The selection of recipes is heavily slanted toward beer that many homebrewers may find unexciting. But the authors have a very good point: by brewing imitations (maybe we should say tributes) of commercial beers, you learn how beer tastes are built. You get to refine your own sensibilities and taste. And you can't help but end up a better brewer.

Lynn Hoffman, authorNew Short Course in Wine,The

Editorial Review:

Re-creations of brands such as Sam Adams, Sierra Nevada, Guinness, Foster's, and more.

The Homebrewer's Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs

Joe Fisher, Dennis Fisher

Amazon Price: $10.17 List Price: $14.95 Usually ships in 24 hours By: Storey Publishing, LLC Amazon Marketplace: 40 new & used starting at $8.93

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Clear and Inspiring How-To 5 out of 5 stars.
2 of 2 people found this review helpful.

I bought this book looking for a guide to grow hops... It is certainly that, and more. It covers varieties and where they grow, how to treat the soil, where to plant, what how to build an effective trellis etc... AND it covers how to dry the fresh hops in preparation for use in a brew... how to build an oast (which is the drying structure)... And it does all of this in a very approachable way.

Bonus for me - was that it covers the same for the cultivation, harvest, and treatment (malting and drying) of barley ... And has a nice run-down of brewing herbs and their uses (how much of what herb to use in the brew - and when to add it)...

Just noticed - the cover says:

How to easily grow prepare, and use your own Hops, Malts, and Brewing Herbs

yeah ... that's about right. ;)
Inspiring.

Editorial Review:

Grow Your Own...Brew Your Own! If you have a backyard, or even a sun-facing porch, you can greatly enhance the flavor, aroma, and uniqueness of your homebrew by growing your own hops, brewing herbs, and malt grains. Easy instructions will help you put the "home" into your homebrew from setting up your first hop trellis, to malting grain at home, to brewing recipes specially formulated for homegrown ingredients. When you grow your own organic ingredients, you can be sure they are the freshest and purest available. "The Homebrewer's Garden is a natural marriage of two great hobbies..." (Craig Bystrynski, Editor of Brew Your Own magazine)

Baking Illustrated

Cook's Illustrated Magazine Editors

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Subjects -> Cooking, Food & Wine -> Culinary Arts & Techniques

Customer Reviews:
Total reviews: 63 Average rating: 4.5 of 5

Editorial Review:

The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle

Crust & Crumb: Master Formulas for Serious Bread Bakers

Peter Reinhart

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Customer Reviews:
Total reviews: 42 Average rating: 4.0 of 5

The good bits make it worth buying, but... 3 out of 5 stars.
2 of 3 people found this review helpful.

The good:
- a few excellent and adaptable formulas
- some very good tips on process obviously born of great experience

The bad:
- piss poor binding quality; pages dropping out after 3 reads
- nearly useless photos of no supporting aid whatsoever to the text

The ugly:
- vacuous and often grating pseudo-mystical ramblings

CRUST AND CRUMB: Master Formulas for Serious Bread Bakers 5 out of 5 stars.
0 of 0 people found this review helpful.

I OWN SEVERAL BOOKS ON THE ART OF BREAD MAKING. AT THE SAME TIME THAT I BOUGHT THIS BOOK FROM AMAZON.COM Crust & Crumb: Master Formulas for Serious Bread Bakers I BOUGHT ANOTHER BOOK. THAT BOOK WAS MY PRINCIPAL PURCHASE AND I OPENED THE BOX AND STARTED READING IT IMMEDIATELY; HOWEVER, FROM TIME TO TIME I PICKED UP "CRUST AND CRUMB" AND SOON WAS UNABLE TO PUT IT DOWN. IT IS WELL WRITTEN, AN EASY READ AND CONTAINS "FORMULAS" FOR THE PRODUCTION OF GREAT BREAD WITH EASE, CONFIDENCE, AND GOOD RESULT FROM FIRST EFFORT. IF YOU ARE REALY INTERESTED IN BREAD MAKING AND NOT JUST A QUICK RECIPE, THIS IS THE BOOK TO BUY. I BOUGHT IT AS AN AFTER THOUGHT; I SHOULD HAVE MADE IT MY FIRST CHOICE !

Editorial Review:

- A detailed, authoritative guide to artisan breads--rustic and sophisticated, savory and sweet--by award-winning author Peter Reinhart.- Includes 50 master formulas plus 40 variations; how-to illustrations; baker's percentages; weight and volume ingredient measures; and tips on finding the best millers, suppliers, and model bakeries in North America.- The hardcover edition said more than 40,000 copies.- Winner of the 1999 James Beard Foundation Award for best baking and dessert book.

Chez Panisse Vegetables

Alice L. Waters

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Subjects -> Cooking, Food & Wine -> Regional & International -> U.S. Regional -> California

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

Alice Waters is my Hero 5 out of 5 stars.
0 of 0 people found this review helpful.

This is an excellent book. Alice Waters' love of the ingredients shows and she makes you love them too. Very good explanations of what to do with each vegetable.

Beautiful Cards 5 out of 5 stars.
0 of 1 people found this review helpful.

Aside from the box being gorgeous itself, these cards are exquisite!! You will not be disappointed.

Elegant Veggie Recipes I Always Wanted to Know... 4 out of 5 stars.
0 of 0 people found this review helpful.

I love this cookbook. It's organized alphabetically by vegetable and for each there's an introduction that gives some history and general information like how to select a ripe tomato. There are recipes for vegetables you may not have heard of like cardoons, chicories, and sorrel. It is great for anyone participating in a CSA (getting veggie boxes from a farm) or shopping at farmers markets because it's so extensive and creative -- eleven cabbage recipes for instance.

Alice Water's cooking style is easy and elegant though some recipes might appear challenging to the novice cook as she doesn't always specify quantities of ingredients. Most of the recipes are vegetarian but there are several that include meat such as Artichokes with Baked Anchovy Stuffing or Wilted Mustard Greens and Proscuitto.

I made the Whole Wheat Pasta with Cauliflower, Walnuts, and Ricotta Salata the other night and it was delicious. Even my fiance, who's generally anti vegetarian and anti cauliflower couldn't get enough of it. There really shouldn't be any vegetarian stigma (if you're inclined to have one) attached to this book as it's simply European and California inspired recipes for lovely dishes.

Editorial Review:

By now just about everybody whose interest in eating runs deeper than fast food knows about Alice Waters. The creator of Chez Panisse, the legendary restaurant in Berkeley, California, that helped create a modern American cuisine based on fresh ingredients, she is also equally well-known as a teacher and cookbook author. Chez Panisse Vegetables is one of the best new cookbooks of the season; it's as useful for its information about vegetables and how to use and handle them as it is for its irresistible recipes, which lead to complex and interesting dishes built from simple ingredients and simple techniques.

Flatbreads & Flavors: A Baker's Atlas

Jeffrey Alford, Naomi Duguid

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Good introduction to simple breads and accompaniments 4 out of 5 stars.
4 of 5 people found this review helpful.

Flatbreads & Flavors is an intriguing culinary travelogue of Asia, North Africa, the Middle East, South America with a little Europe and North America thrown in. The bread recipes though are quite American because of the measurements in cups and the commercial dry yeast. I don't believe that folks in the hinterlands are shopping at American grocery stores. More information on natural leavening and native approaches to measuring ingredients would be of more interest. The accompanying dishes are more credibly presented.

Editorial Review:

An amazing cookbook that travels to the furthest reaches of the world to celebrate flatbreads with over the recipes for a myriad of breads, including Afghani naan, Mexican tortilla, French fougasse, Middle Eastern pita, and Armenian lavash. Hungry for something to go with all that bread? The authors include another 150 recipes for traditional accompaniments. How about a Scandinavian smorgasbord, tomatillo salsa with arbol chiles, Nepali green chile chutney, Ethiopian beef tartar, or Yemeni stew?

The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York's Sweetest Bakery

Jennifer Appel, Allysa Torey

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Customer Reviews:
Total reviews: 74 Average rating: 4.0 of 5

Editorial Review:

On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting and covered in drifts of coconut. As Time Out New York says: "The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore."

Magnolia's owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to refreshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with eight pages of glorious color photographs, The Magnolia Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends.

The Complete Stories

Flannery O'Connor

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Subjects -> Literature & Fiction -> Authors, A-Z -> ( O ) -> O'Connor, Flannery

Customer Reviews:
Total reviews: 62 Average rating: 4.5 of 5

Editorial Review:

Winner of the National Book Award

The publication of this extraordinary volume firmly established Flannery O'Connor's monumental contribution to American fiction. There are thirty-one stories here in all, including twelve that do not appear in the only two story collections O'Connor put together in her short lifetime--Everything That Rises Must Converge and A Good Man Is Hard to Find.

O'Connor published her first story, "The Geranium," in 1946, while she was working on her master's degree at the University of Iowa. Arranged chronologically, this collection shows that her last story, "Judgement Day"--sent to her publisher shortly before her death—is a brilliantly rewritten and transfigured version of "The Geranium." Taken together, these stories reveal a lively, penetrating talent that has given us some of the most powerful and disturbing fiction of the twentieth century. Also included is an introduction by O'Connor's longtime editor and friend, Robert Giroux.