Cooking by Ingredient Books - Page 12

The Soap Book: Simple Herbal Recipes

Sandy Maine

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Customer Reviews:
Total reviews: 26 Average rating: 3.5 of 5

Inspired Scared Novice--But Use Only 1/2 Essential Oils!!! 3 out of 5 stars.
20 of 20 people found this review helpful.

I bought this book several years ago--and just got around to making soap for Christmas presents this year. This book was inspiring since it was short, simple, straight-forward . . . recipe was same--just different blends of essential oils.

DON'T USE 4 OUNCES OF ESSENTIAL OILS per batch--WAY TOO MUCH: 1) pool of excess essential oils sits on top of soap, 2) soap never hardens up quite right (according to Cavitch's book), 3) Essential oils are EXPENSIVE, 4) Scent is TOO STRONG, 5) Some essential oils (like cinnamon) used in called-for amounts actually too concentrated for skin (read other reviews!)

This book is a great starter for novices if you do the following: 1) cut the recipes by 1/4 to learn on smaller batches since the ingredients can be costly--in case your batch does not turn out during your learning stage; 2) invest in a good digital scale that allows you to "zero out" after adding each successive ingredient to the same container (accurate to 1/4 ounce and much faster--many initial mistakes attributed to measuring errors); 3) buy coconut oil at Walmart (under $3 for 31.5 oz); 4) obtain reasonably priced essential oils via internet at A Garden Eastward (http://addy.com/brinkley/); 5) Buy one of Susan Cavitch's soapmaking books next to learn from your mistakes and/or take your soapmaking to the next level--by then, you'll be motivated to absorb more complex information that seemed overwhelming/initimidating at first--which will make so much more sense once you've made a couple of batches.

Editorial Review:

Fire Light, Forest Garden, Gentlemen Farmer, Lemon Verbena, Oat and Wheat Bran—this is but a sampling of the thirty wonderful recipes you'll find in this guide to making soap. History, chemistry, equipment, plants, and oils—everything you need to know to create your own all-natural, handcrafted, herbal, aromatherapy, and floral soaps.

Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market (Field Guide To...)

Aliza Green

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

Packed with information - and recipes too! 5 out of 5 stars.
20 of 20 people found this review helpful.

Part of a series which also includes guides to Produce, Meat, Cocktails and Stains, this useful and attractive little book contains a wealth of information on herbs from Angelica to Wild Lime Leaf and spices from Ajwain to Wasabi.

Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe.

Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book.

The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book.

--Portsmouth Herald

Editorial Review:

Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium?

Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!

Salad Dressings 101

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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian -> Salads

Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Over 101 fresh and delicious ideas.

The best salad dressing recipes from three dozen chefs and cooks are now available in one great collection, Salad Dressing 101.

Chef Nathan Hyam has personally selected over 101 recipes for vinaigrettes, creamy dressings, low-fat dressings, Caesar dressings, and potato and pasta salads dressings.

The introduction provides an overview of the simple ingredients and techniques that make a perfect dressing and demonstrates easy ways to adapt dressing to any salad.

Along with classics that belong in any cook's repertoire, there are innovative dressings with international flavors. Symbols throughout the book provide guidance on which dressings go with which salads.

Discover delicious recipes such as:

• Basic Vinaigrette
• Green Goddess Dressing
• Classic Caesar Dressing
• Basil Balsamic Dressing
• Thai Coconut and Roasted Garlic Dressing
• Miso Gari Vinaigrette.

Salad Dressing 101 is a cookbook for everyone who loves fresh food with flavor that can't be topped.

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

Aliza Green

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Customer Reviews:
Total reviews: 18 Average rating: 4.0 of 5

Has its moments, but ... 2 out of 5 stars.
6 of 9 people found this review helpful.

So much of the advice in here is purely common sense ... and some of it is rather weird. Are there really readers out there who need to be told, when selecting fruits/veggies, to not buy things that are moldy or bruised or rotten? I was hoping for something a bit more profound.

And I couldn't believe my eyes when I read that apples should be kept in the fridge, because they'll go 'mealy' within 48 hours on the counter! Am I the only person in America who keeps apples on the counter for weeks without difficulty? (Well, assuming they don't get eaten up first.)

There is some interesting info on different varieties and cultivars, but even that is available elsewhere, and most of the content is a waste of time/money for anyone who already knows more than the basics.

Editorial Review:

Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating.
Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again!

Cooking Light Chicken (Cooking Light)

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Customer Reviews:
Average rating: 0.0 of 5

The Best Cookbook 5 out of 5 stars.
4 of 4 people found this review helpful.

I am a cookbook junkie, and this is absolutely one of the best cookbooks that I have purchased in a long time. This is a must for anyone trying to eat healthy for the new year. There are wonderful photos of every single recipe.

I love Cooking Light. 5 out of 5 stars.
3 of 4 people found this review helpful.

I love the size of this book and all of the wonderful pictures that are displayed for each recipe. I also like that Cooking Light includes the nutritional information for each dish.

Every recipe is delicious 5 out of 5 stars.
3 of 4 people found this review helpful.

The recipes take a boring meat (chicken) and make it scrumptious. We haven't found a recipe we don't like yet! Some of the recipes take a long time (chicken dumplings) but others are quick for weeknights. The book is well-organized with one-dish meals, dinner tonight (for faster recipes), on the grill, and recipes to serve company. The nutrition information is always included and the meals (if you stick with the portion size suggested) are "heart healthy" as most of them don't use chicken skin.

Editorial Review:

Cooking Light fans will have something to cluck about with this handsome edition of Essentials Recipe Collection series. Its destined to be drooled over as much for its superb visual appeal and readability as it is for the dozens of fresh recipes. All have been kitchen-tested at least twice, often more, to guarantee the yum factor. This new collection reflects the fundamental essence of Cooking Light magazine: good taste, good food, and healthy living.

Recipes from a Very Small Island

Linda Greenlaw, Martha Greenlaw

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Customer Reviews:
Total reviews: 20 Average rating: 5.0 of 5

Love it 5 out of 5 stars.
0 of 0 people found this review helpful.

One of my favourite cookbooks. Beautiful to look at, amusing stories, and good, unpretentious recipes. Linda Greenlaw is one cool chick!

Great read...better recipes! 5 out of 5 stars.
0 of 0 people found this review helpful.

This cookbook by far is my favorite. It has great stories to go along with some wonderful recipes. I have tried several recipes so far and have loved them. I like having two new friends in my kitchen...that can cook!!

Vacatioin destination 5 out of 5 stars.
0 of 0 people found this review helpful.

This is very nice story. I like Linda's books because these are real people doing real stuff. She explains what she's doing and why. To me that is all important. Reading these books is like reading a diary. If I ever get around to doing a family history I'll write it the same way. I can't wait to go from book to book.

Editorial Review:

Lobster Casserole, Roast Pork with Cranberries, Blueberry Buckle, and Other Delicious Recipes from Our New England Kitchen A New England cookbook from Linda Greenlaw and her mother inda Greenlaw has already let readers in on the thrilling, often hilarious onboard lives of fishermen. Now she and her mother reveal what happens onshore-in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay

The Williams-Sonoma Collection: Fish

Shirley King

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Editorial Review:

From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it -- sautéed on the stove top, braised in the oven, or grilled over an open fire -- the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.

Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices.

Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire.

Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish.

Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion -- from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.

103 Uses for Your Turkey Fryer

G&R Publishing

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Very Helpfull 4 out of 5 stars.
3 of 6 people found this review helpful.

Very helpfull for using our new Turkey Fryer. The recipes are very tasty and versitile!

Helpful Resource 5 out of 5 stars.
2 of 3 people found this review helpful.

This book provides some helpful ideas for ways to use the Turkey Fryer beyond the traditional turkey frying uses.

Great cookbook! 5 out of 5 stars.
0 of 0 people found this review helpful.

we recently bought a turkey fryer with no idea how to use it, or how to cook a turkey. this cookbook gives good tips and step by step instructions on how to fry a turkey. also we had no idea the variety of foods that can be fried. this cookbook gave us a lot of ideas!

Editorial Review:

If you don't have a turkey fryer yourself, you know someone who does. And, odds are, it sits empty and unused in the corner of your garage or basement until Turkey Day rolls around once a year. Well, it's now time to dust it off as you discover the 103 NEW recipes and ideas we have for your turkey fryer! Some of the NEW ideas and recipes on the pages of this book include making maple syrup, canning fruits and vegetables, a Southern Lobster Boil and Delicious Prime Rib. These clever and useful suggestions will keep your fryer heated up for the OTHER 364 days of the year, leaving you wondering why you didn't think of this before!

Nobu: The Cookbook

Nobuyuki Matsuhisa, Robert De Niro

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Customer Reviews:
Total reviews: 24 Average rating: 4.5 of 5

Editorial Review:

Excruciatingly chic to the highest degree, the Nobu restaurants are among the hardest to get into on three continents. They are the personal inspiration of a Japanese sushi-trained chef, Nobuyuki Matsuhisa, who, with unusual experiences in Peru, Argentina, and Alaska behind him, was fortunate enough to open an establishment in Los Angeles into which part-time restaurant entrepreneur and actor Robert De Niro happened to wander. During those years on the Pacific coast, Nobu began to experiment, combining the pure, fresh, uncomplicated flavors of sushi with the Western flavors of garlic, chili, and coriander. As he attracted a more upscale clientele, he complemented those flavors with luxury ingredients such as truffles and caviar. Nobu: The Cookbook represents the current state of play. Exquisite, expensive, and breathtakingly stylish, this food is designed to impress with its artful simplicity. Perhaps the two most representative dishes are the most celebrated: the New-Style Sushi, in which raw fish is given a sizzling dressing of hot oil; and the beautiful Black Cod with Miso, marinated in sake, mirin, and miso for three days then grilled and baked and served with a single ikebana-like spear of pickled juvenile ginger. Altogether a beautiful production.

There are aspects of this cooking, however, that for all its glamour may require the turning of a blind eye. How many home cooks will be prepared to disembowel a live octopus? And eyebrows may be raised among environmentalists at Nobu's championing of Arctic sea bass, a fish known before its cosmetic rechristening a few years ago as Patagonian tooth fish and that is likely to become extinct within three years through illegal overfishing in the southern oceans. Food for thought. --Robin Davidson, Amazon.co.uk

Salad Dressings

Jessica Strand

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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian -> Salads

Editorial Review:

Every proper salad should come to the table well dressed. Salad Dressings is a veritable wardrobe of vinaigrettes and creamy dressings that are easy to make and even easier to store. Flavors such as tarragon, roasted red pepper, or crumbled Stilton cheese enhance simple salads of tender greens, while creamy varieties such as Tart Russian or decadent Blue Cheese pair sumptuously with heartier flavors and textures. Exotic dressings like Thai Peanut or Indian Curry add distinctive, unusual flavors and elevate the ordinary. Salad recipes sprinkled throughout plus quick recipes for crunchy toppings—think flavored croutons or spiced nuts—top off this handy guide to salad fare extraordinaire.