Cooking by Ingredient Books - Page 10

Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue

Paul Kirk

List Price: $32.95 By: Harvard Common Press Amazon Marketplace: 10 new & used starting at $16.99

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Great Recipes, Good Instruction 5 out of 5 stars.
1 of 1 people found this review helpful.

I'd rate this as a great recipe book, and a good but not great BBQ instruction book. The author is not shy about telling you how good he is and he wants you to be just as proficient at cooking up great food.

The book's recipes cover all kinds of meats, including beef, pork, lamb, chicken and even goat, plus there was a chapter on fish, an unexpected bonus. Whole sections are dedicated to rubs, mops, sauces, and all other manner of BBQ flavorings. The author includes some helpful information for hot grilling foods as well, because its not every day you can spend 16 hours smoking a brisket or 6 hours slow cooking spare ribs.

The only drawback to this book in my eyes is that its explanation of cooking techniques are adequate but not great. A few pictures or diagrams might have helped, as I found myself puzzled trying to figure out a few of his explanations for specific methods. Overall, however, I'm glad I bought this book and look forward to using it for years to come.

Editorial Review:

Chef Paul explains it all: the differences between barbecuing and grilling; how to build different kinds of fires and what kind of fuel to use; setting up the pit or grill; what tools are needed and how to prepare the food.

The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains

Robin Asbell

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Chronicle Books - Model: 081185647X Amazon Marketplace: 52 new & used starting at $7.94

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

Recipes good but overly complicated, layout of book poor 3 out of 5 stars.
41 of 41 people found this review helpful.

I got this book the day it came out and I've probably used it twice. I'm of the feeling that you can't have enough recipes which make use of whole grains, especially the less common ones like quinoa, amaranth and farro. Yet when I feel like cooking whole grains, I find myself reaching for Rebecca Wood's "The Splendid Grain," which has, to my taste, better info and recipes and a much better layout. Don't get me wrong, I've liked what I've cooked from this book, but don't find it all that inspiring. As an example, the quinoa paella is quite good, but the recipe calls for fresh artichokes, which makes this dish affordable only during the very short artichoke season. No mention of whether you can substitute canned artichokes successfully. For the record, I did, and they tasted, well, canned, of course. I would have liked an alternative. In general, the recipes are rather complicated for the results, whereas in the Splendid Grain, they are far simpler and more varied. Also, this book is small and impossible to keep open during cooking, plus the recipes are on multiple pages. It's clear that cost was an issue and someone (publisher?) decided that pictures were more important than an easy-to-use layout. I'm happy to have this in my kitchen, but it feels like someone rushed this out and cut corners. I wanted to like it more than I actually do. Recommended, but not as a first choice for whole grain cooking.

Editorial Review:

From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entr e of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.

Fish & Shellfish: The Definitive Cook's Companion

James Peterson

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Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Editorial Review:

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Le Bernardin Cookbook: Four-Star Simplicity

Maguy Le Coze, Eric Ripert

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Editorial Review:

Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.

The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.

Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused."

Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.

Essential to the experience of dining at Le Bernardin and to the Le Bernardin Cookbook are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves.

Smoothies for Life! Yummy, Fun, and Nutritious!

Daniella Chace, Maureen B. Keane

Amazon Price: $13.45 List Price: $14.95 Usually ships in 24 hours By: Three Rivers Press Amazon Marketplace: 41 new & used starting at $4.91

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

Blend Your Way to Better Health!
Join the millions of health-conscious individuals who have already discovered the tasty, nutritional, revitalizing goodness of smoothies. In Smoothies for Life, Daniella Chace and Maureen Keane (coauthor of the million-copy bestseller Juicing for Life) show you how to make high-energy, delicious smoothies right in your own home! All you need is a blender (or food processor), a few, simple ingredients, and you're ready to embark on a new taste and nutrition adventure. Learn how you can:
·Beat fatigue with Mocha Magic
·Build athletic endurance with Tropical Elixir
·Lose weight with Peachy Almond Freeze
·Boost immunity with Rasanana Berry
·Reduce stress with Ginseng Soother
·Improve your memory with Pink Hurricane
·Detoxify your body with Watermelon Cooler
·And much more!
These tantalizing smoothies contain creative combinations of antioxidant-rich fruits, healing tinctures, flavorful extracts, and natural sweeteners — and they are always delicious. Once you start, you'll be drinking these smoothies for life!
Includes information for adding revitalizing herbs such as ginkgo, echinacea, goldenseal, and kava!

Coconut Lover's Cookbook

Bruce Fife

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

Editorial Review:

If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognise coconut as a marvelous health food. Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil. This book contains nearly 450 recipes with a mixture of both vegetarian and non-vegetarian dishes to choose from. You will find recipes for creating savoury main dishes, appetising side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream. Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.

Sushi (Essential Kitchen Series) (Essential Kitchen Series)

Ryuichi Yoshii

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Easy to Read... Easy to Follow... Great for sushi beginners 4 out of 5 stars.
7 of 7 people found this review helpful.

Excellent book for beginners who want to know more about making Sushi. Nicely laid out with step-by-step instructions and lots of beautiful photos to complement the text. Easy to read and follow - I read it in a couple hours. May be too "simple" for those who've already made sushi.

Editorial Review:

This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. the Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide you can make your own sushi at home, using Sushi’s step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.

Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood

Taras Grescoe

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Total reviews: 10 Average rating: 4.5 of 5

Editorial Review:

An eye-opening look at aquaculture that does for seafood what Fast Food Nation did for beef.

Dividing his sensibilities between Epicureanism and ethics, Taras Grescoe set out on a nine-month, worldwide search for a delicious—and humane—plate of seafood. What he discovered shocked him. From North American Red Lobsters to fish farms and research centers in China, Bottomfeeder takes readers on an illuminating tour through the $55-billion-dollar-a-year seafood industry. Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plate. More than a screed against a multibillion-dollar industry, however, this is also a balanced and practical guide to eating, as Grescoe explains to readers which fish are best for our environment, our seas, and our bodies.

At once entertaining and illuminating, Bottomfeeder is a thoroughly enjoyable look at the world’s cuisines and an examination of the fishing and farming practices we too easily take for granted.

Paella!: Spectacular Rice Dishes From Spain

Penelope Casas

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Customer Reviews:
Total reviews: 22 Average rating: 4.0 of 5

Editorial Review:

From the best-selling author of Tapas: The Little Dishes of Spain and The Foods and Wines of Spain.

Unless they have traveled to spain, most Americans have never tasted a really good paella. What passes for paella at restaurants and even in cookbooks here is a pale imitation of the real thing, the vibrant Spanish rice dish that marries the robust flavors of olive oil, garlic, tomatoes, and pepper with short-grain rice, broth, and meat, fish, or vegetables. Penelope Casas is here to restore the glorious paella to its rightful place as a grain-based meal that will gratify the senses as well as be the centerpiece for easy, elegant entertaining.

Casas presents sixty different fascinating paellas, some traditional, some her own creation, showing how easily some of the preparation can be done ahead of time with supermarket ingredients. She includes a superior collection of tapas, the Spanish meal starters, two dozen simple desserts, and a handful of broths and sauces. Her passion for paella, her clear directions, and her creative pairings of fresh ingredients make this unusual cookbook a winner.

The Cheesecake Bible: Includes 200 Recipes

George Geary

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Editorial Review:

The definitive book on cheesecakes.

Is there anyone who doesn't relish the creamy delight of cheesecake? But isn't a really good one available only in a restaurant or a bakery? George Geary dispels that common belief with 200 delectable cheesecakes to make at home.

The Cheesecake Bible has great recipes, including flavored, vanilla, chocolate, citrus and nutverions. Also featured is a wonderful variety of no-bake and savory cheesecakes.

Among the easy-to-follow recipes:

• Blue ribbon cheesecake, New York style cheesecake, Italian ricotta cheesecake
• Banana split cheesecake, caramel apple cheesecake, fresh cherry cheesecake
• Black forest cheesecake, German chocolate cheesecake, white chocolate velvet cheesecake
• Citrus bliss cheesecake, mandarin orange cheesecake, south of France lemon cheesecake
• Butter toffee peanut cheesecake, Kentucky bourbon cheesecake, pecan praline cheesecake
• Chocolate peanut butter cheese bars, two-bite cheesecakes, blueberry cheese pie
• Cheddar chili cheesecake, goat cheese and walnut cheesecake, savory herb cheesecake.

The Cheesecake Bible includes an entire chapter devoted to such wonderful sauces as fresh strawberry, marshmallow, and port wine berry. With its extensive baking tips and techniques and outstanding color photographs, this is simply the best cheesecake book published.