Cooking by Ingredient Books

Ben & Jerry's Homemade Ice Cream & Dessert Book

Ben Cohen, Jerry Greenfield, Nancy Stevens

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Customer Reviews:
Total reviews: 186 Average rating: 4.5 of 5

Editorial Review:

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

Bobby Flay's Grill It!

Bobby Flay, Stephanie Banyas, Sally Jackson

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Subjects -> Cooking, Food & Wine -> Outdoor Cooking -> Barbecuing & Grilling

Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Happy grilling with Bobby Flay! 5 out of 5 stars.
7 of 10 people found this review helpful.

Bobby Flay's "Grill It!" is a nice cookbook for those of us who enjoy firing up our grills. Charcoal or gas grill? Flay accepts both and gives some hints about each. He notes at the outset that (Page vi): "Firing up the grill makes every night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration." The early part of the book discusses fundamentals--direct versus indirect heat and when to use each, how to determine how hot the grill is, testing for doneness, needed gear to grill, what should be in your pantry and refrigerator. Finally, he emphasizes going to a local market/store, picking up what food seems freshest and most interesting, and going from there.

But the heart of the book is the recipes. He divides these up into types of food--vegetables, chicken, beef, seafood, etc.

At the outset, he discusses grilling veggies. I have tried one of these already--asparagus wrapped in prosciutto. Straightforward ingredients--asparagus, prosciutto, mint, parsley, garlic, etc. Grill the asparagus, after tossing it with oil and seasoning with salt and pepper. Grill until crisp-tender. Then wrap in prosciutto (8 or so stalks at a time) with the other blended ingredients. Yummy! A fine side dish for a meal.

Beef? He begins with describing how to grill steak perfectly, the base recipe, so to speak. Then, he provides variations, such as creating sauces such as horseradish or balsamic-rosemary sauces. I spent my days in graduate school in Buffalo, New York, so I was especially intrigued by his "Spicy Buffalo style burger with celery-carrot slaw and blue cheese dressing." That is, he reinvents Buffalo chicken wings as a grilled burger. I haven't tried this yet, but I sure am interested in experimenting with this when I get the chance.

In the section on chicken, he begins, once more, with a base recipe, "Perfectly grilled chicken breast." After this, a series of variations on the base recipe or other recipes entirely. What about "Apple-ginger glazed chicken"? "Sweet and sour grilled chicken"?

And on it goes. Sections on grilling pork, corn, fruit, lamb, shrimp, scallops, tuna, and so on.

As I can tell from the front material, Flay has written other grilling books. I don't know if any recipes are repeated here or not. But I can say that this set of recipes looks pretty tempting. And the few grilled dishes that I have tried thus far have not disappointed.

Editorial Review:

Bobby Flay's Grill It! Written by Bobby Flay , Stephanie Banyas and Sally Jackson"Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book."Whether y

Home Cheese Making: Recipes for 75 Delicious Cheeses

Ricki Carroll

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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian
Subjects -> Medicine -> Veterinary Medicine

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

Editorial Review:

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.

Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crFme frafche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.

The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker

Beth Hensperger, Julie Kaufmann

Amazon Price: $12.21 List Price: $17.95 Usually ships in 24 hours By: Harvard Common Press Amazon Marketplace: 43 new & used starting at $10.70

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Rice & Grains

Customer Reviews:
Total reviews: 61 Average rating: 4.5 of 5

Editorial Review:

Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.

There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton

Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Steven Raichlen

Amazon Price: $10.36 List Price: $12.95 Usually ships in 24 hours By: Workman Publishing Company Amazon Marketplace: 55 new & used starting at $6.03

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Customer Reviews:
Total reviews: 50 Average rating: 4.5 of 5

Editorial Review:

Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist

Fish Without a Doubt: The Cook's Essential Companion

Rick Moonen, Roy Finamore

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Editorial Review:

Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

No doubt about it, fish is a cook's dream. Fast. Low in fat, versatile, and healthful, it's even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It's written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook's complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

The River Cottage Meat Book

Hugh Fearnley-Whittingstall

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

A heartfelt ODE to Prime MEAT and good ANIMAL HUSBANDRY 5 out of 5 stars.
3 of 3 people found this review helpful.

This book was my first exposure to Hugh Fearnley-Whittingstall, and it was long overdue. After having read it, I hope to eventually acquire ALL of the author's other books. I've reviewed more than my fair share of culinary offerings, but this one easily elbowed it's way into my tight list of top favorites.

I felt an immediate connection with the author, who clearly resonates to the reality that FOOD is LIFE. How we raise it, how we harvest it, how we prepare and consume it, and how we respect and revere the ENTIRE process as a whole, is a microcosm for how we revere, and partake of, the entire experience of life itself. Food *IS* Life. Our earliest prehistoric hunter-gatherer ancestors understood this implicitly, and documented their awe and reverence of that sublime truth in their sacred places (re: cave art), in much the same way that many modern religions still use the apt metaphor of sacramental food and wine as a metaphor, and vehicle, for communing with the divine. In other words, to me, this book is essentially a modern-day cave painting ode to our animal companions, upon whom we rely for our sustenance ... and who have not been getting the respect and reverence they deserve in these fast paced modern times of disposable convenience food. I have little doubt that the author's other books address their respective subject matter in the same reverential spirit.

What I liked:
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INTRODUCTION: The author opens this book with a philosophical fusillade on the subject of commercial "intensive farming" practices ... not only from the standpoint of being inhumane, but also because it results in meat of vastly inferior quality, and of poorer nutritional value to the soul. For many idyllic culinary daytrippers who've never before been privy to the sad realities of beakless `battery chickens', turkeys unable to walk because they were bred for overdeveloped breasts, diseased `downer' cattle pushed into slaughter pens with forklifts, and hogs driven insane by chronic overcrowding, this book will come as an eye-opening gut shot. He also goes on to wax poetically, and at erudite length, on both sides of the equally heated vegetarian vs carnivorian debate, and then dives headlong into a personal vision of more compassionate and sustainable animal husbandry practices, more educated consumerism, and of everyone eating less meat, but of much higher quality ... raised compassionately, slaughtered humanely, matured properly, and then prepared with proper reverence, skill, and minimal waste. Personally, I don't think this book stands much chance of putting a serious fiscal dent in the harsh fiscal reality of "intensive farming" and our society's increasing reliance on food that's fast, cheap and convenient ... but despite that, I admire the author, and I adore this book. If I could afford to leave the rat race behind, and live someplace a bit more bucolic, with a garden and a few animals of my own, and close friends with whom to make and share simple old world fare worthy of divine visitation, I would do so in a heartbeat. In any case, the introductory chapters alone are worth the entire cover price of this book.

RECIPES: Everything I like is in there ... educational information about meat quality and proper maturation, food philosophy, techniques for slow cooking, nose-to-tail eating, informative headnotes, etc.


What I Disliked: I only have a few nits, all of them fairly minor.
---------------

PHOTOS: Some of the photos are wonderful, but part of me wishes that all the rest of the photos within were of higher overall quality, and (in particular) that there were more and better procedural photos (ex: p.308 calls for trimming out the coarse ventricles of a pig's heart and removing sinews from a liver ... something less experienced culinary aspirants who've rarely, if ever, worked with offal before would doubtless appreciate pictures of). I also found myself pining for a few more photos of the pans and/or grills described in the various recipes, and more photos of finished dishes ... esp of the ones that the author clearly mentions are his favorites. In other words, I wish the book were as well marbled with photos as the beautiful beef on the cover is with fat.

RECIPES: This is just a minor nit, but more than a few recipes have not been optimized for the most efficient sequencing of steps, or the number of pans used. They also frequently omit helpful information, like recommended pan sizes. Not a big deal. Some of his seasonings are extremely British in their conservativism ... such has his wonderful braised trotters recipe, which I've found benefits from the addition of a little pineapple juice and star anise. Again, those are just minor nits.

SERVING SIZE: There are some minor inconsistencies with the stated number of servings a given recipe generates. For example, the Pot Au Feau recipe calls for 9-12 lbs of bone-in meat cuts, and serves 8-10, yet the Curried Goat recipe calls only ½ - 1/3 as much meat (4lbs) yet serves the same number. That's the sort of thing a good editor should catch.

Editorial Review:

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

Charcuterie: The Craft of Salting, Smoking, and Curing

Michael Ruhlman, Brian Polcyn

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: W. W. Norton Amazon Marketplace: 56 new & used starting at $20.95

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Customer Reviews:
Total reviews: 51 Average rating: 4.5 of 5

Editorial Review:

The only book for home cooks offering a complete introduction to the craft.

Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Ruhlman, co-author of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, air-dried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings.

366 Delicious Ways to Cook Rice, Beans, and Grains

Andrea Chesman

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Rice & Grains

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

Editorial Review:

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

Everyday Pasta

Giada De Laurentiis

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Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian

Customer Reviews:
Total reviews: 61 Average rating: 4.5 of 5

Editorial Review:

Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham

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Everyday Pasta Recipe Preview

Rigatoni with Sausage, Peppers, and Onions

4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.