Cooking by Ingredient Books - Page 23

Balsamic Vinegar Cookbook

Meesha Halm

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Herbs, Spices & Condiments

Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines.

For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.

The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals (Everything: Cooking)

Karen Eagle

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Will please even the most gourmet palate and satisfy any appetite 5 out of 5 stars.
13 of 15 people found this review helpful.

Comprised of some three hundred recipes ranging from the preparation of fowl and fish to the cooking of rabbit and venison, "The Everything Wild Game Cookbook" truly lives up to it title! Karen Eagle (an experienced cookbook author, member of Les Dames d'Escoffier, as well as the International Association of Culinary Professions), draws upon her expertise as a cooking teacher and food writer to compile "kitchen cook friendly" recipes for dishes that will please even the most gourmet palate and satisfy any appetite. From sauces and marinades to rubs, brines, and relishes, "The Everything Wild Game Cookbook" is a complete culinary reference and covers fish (both saltwater and fresh water), big game (elk deer, antelope, caribou and moose, wild pig, and boar, javelina, buffalo, bear, mountain goat and sheep), small game (rabbit, hare, squirrel, raccoon, woodchuck, beaver, opossum and muskrat), game birds (pheasant, quail, partridge, prairie chicken, ptarmigan, grouse, sage hen, woodcok, snipe, rail, piegeons, dove, wild duck, wild goose, wild turkey), as well as "trimmings" and desserts. Enhanced with an appendices of thematically appropriate websites, "The Everything Wild Game Cookbook" is a welcome and recommended addition to the cookbook collections of hunters and anglers wanting to feast upon the bounty of their efforts.

Editorial Review:

Making something different for dinner has never been easier-thanks to The Everything Wild Game Cookbook. Written with the most exotic wild game and fish in mind, this unusual collection features delicious, original recipes designed to please any meat lover's palate, including:

Deer, wild boar, buffalo, and bear

Pheasant, quail, and partridge

Saltwater and freshwater catch

Rubs, relishes, and marinades

Trimmings and desserts
Expert author Karen Eagle also reveals the secrets of cooking wild game, from the various techniques for preparing it (such as roasting and smoking) to substitutions that really work. With The Everything Wild Game Cookbook, it's not just "same-old, same-old" for supper any more!

Rick Stein's Complete Seafood: A Step-by-step Reference

Rick Stein

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

Editorial Review:

The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.

In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm

Fondues from Around the World

Eva Klever, Ulrich Klever

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Recipies are as easy as they are delicious! 5 out of 5 stars.
21 of 21 people found this review helpful.

I found many amazing Fondue recipes in this book. My favorites are the Classic Fondue (always a hit); the Dill Fondue and the Toblerone Fondue. I throw a big fondue party every year, featuring four types of cheese fondue and two dessert fondues. The recipes in this book have never let me down. They are delicious and easy to prepare. This book is highly recommended.

Broad treatment of fondue pot use 5 out of 5 stars.
3 of 3 people found this review helpful.

I grew up thinking that fondues were just cheese, cheese, cheese, so I leapt at a book that would broaden my understanding. This is exactly that I got in this book. Coverage of various styles may not be deep, but the authors present a sampling of an enormous range of fondue pot uses from various cuisines around the world.

A small nit to pick is that the text is somewhat clumsily translated from German, and it pays to read the recipe instructions carefully prior to starting. The instructions are not particularly well segmented and laid out for you to read as you go. Nevertheless, for the one and only fondue cookbook in my collection, this was a great pick.

Editorial Review:

Nearly 200 recipes for fish, cheese and meat fondues, oriental hot pots, tempura, sukiyaki, and dessert fondues. Advice on accompanying wines and bread recipes are also given.

California Pizza Kitchen Pasta, Salads, Soups, And Sides

Larry Flax, Rick Rosenfield

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

Customer Reviews:
Total reviews: 20 Average rating: 4.0 of 5

Editorial Review:

At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.

The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.

Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.

Grilled Cheese: 50 Recipes to Make You Melt

Marlena Spieler

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Customer Reviews:
Total reviews: 11 Average rating: 4.0 of 5

Boy, is this fun! 4 out of 5 stars.
7 of 7 people found this review helpful.

You think you know grilled cheese sandwiches? I've been eating them for decades. But this slender volume expands one's imagination about what a grilled cheese sandwich can be! I am pleased that one of my Amazon friends brought this book to my attention. . . .

As the author, Marlena Spieler, says at the outset: "Crisply toasted in the pan or broiled open-face to a melty sizzle, there are few things more enticing than a grilled cheese sandwich."

An early part of the book focuses on "A Guide to the Grilled." Such hot topics as the following are addressed: What kind of cheese to use? What kind of bread to use? What extras might work? For instance, with a standard grilled cheese sandwich, I find that a tomato inserted into the sandwich adds a nice touch. And so on. . . .

I'll begin with my favorite--Croque monsieur. The recipe in this book is quite a bit different than the simple version I make. I put some Swiss cheese (I like to use gruyere) and boiled ham inside of bread, slather the outside with butter, and fry it up. This version, instead, broils the sandwich. It really sounds tasty, so I suspect that I'll soon be experimenting.

Another recipe in this book that caught my fancy: Panini Inglese. This tidbit features rare roast beef, blue cheese, and watercress. Using a panini press (I simply must acquire one of these!) or skillet, you heat this up and enjoy the result. The picture of the resulting sandwich is awfully tempting.

And then there is the New Orleans version--Muffaletta. I've enjoyed these over time (although I haven't consumed as many as I'd like!). With this recipe, I think I'll create a few of these treats at home.

And so many more (about 50 in all). At the close, the author adds "accompaniments," salads, side dishes, mustards, and so on.

If you like grilled cheese sandwiches, this is a nice resource. I look forward to expanding my repertoire of recipes!

Editorial Review:

Grilled Cheese: 50 Recipes to Make You MeltBy Marlena Spieler Photographs by Sheri Giblin"Toasted in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food - and a meal in itself. And believe it or not, it jus

Famous Dave's Backroads & Sidestreets

Dave Anderson

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Not for more advanced chefs 2 out of 5 stars.
3 of 6 people found this review helpful.

While I didn't harbor hopes that this cookbook would divulge a secret so commercially-valuable as Famous Dave's BBQ sauce recipes (it doesn't at all, and in fact makes a big fuss at how 'important' it is to guard your secret recipes), I DID hope that it would teach a bit about the flavors involved in the type of food I usually tend to associate with images of New Orleans, Chicago, and all the small town in between. I had hoped it would be at least on par with one of Bobby Flay's books on grilling (incidentally, I'll point out that I heartily support Bobby Flay's openness with his recipes, and his understanding that even if he gives me his exact recipe for Mesa Grill BBQ sauce--which he does in one of his books--my version of it will never taste the same as his).

This book does not offer any of that. I was sublimely disappointed when I opened it up to his 'famous' rib recipe and found that the 'recipe' called for several bottles of his "famous Dave's BBQ sauce". In my opinion, this isn't a recipe, it's a plug for a product. I had hoped to find some discussions about cooking techniques...slow-roasting, smoking, etc, but there is maybe a paragraph on this in one of the recipes, and it's ambiguous at best. What it DOES offer is a small handful of recipes slathered with a thick layer of recipe titles like "Jumpin' Jukin' And Jivin' All-Day Beef Brisket" (requires 3 bottles of Famous Dave's BBQ sauce), an overwhelming amount of photos of various Famous Dave's storefronts, and a cover laden with claims of this book being voted "best in america" for recipes.

If your idea of making 'homemade baked beans' involves buying a can of bakes beans and a bottle of bbq sauce, mixing the two together, and calling it a day, this is the book for you. If you're a food network junkie, if you know what Alinea or El Bulli are, or if you see value in cooking from scratch rather than using preprocessed ingredients, you're probably best to seek elsewhere. I wish I could point to a better cookbook on BBQ-ing, because I know finding one is like searching for a needle in a haystack, but I'm hoping it'll suffice it to recommend against buying this cook.

Editorial Review:

Award winning recipes inspired by America's down-home eateries. More than 100 recipes for comfort foods and authentic regional dishes. They come from neighborhood storefront restaurants and blues joints (Voodoo Chicken & Mojo Salsa and Beale Street Shrimp and Corn Fritters); small town roadhouses and cafes (Route 66 Truck Stop Chili, Creamy Sweet & Sour Coleslaw, and Caraway Cheese Soup); country kitchens (Front Porch Cheesy Grits, Real Honest Southern Fried Chicken, and County Fair Blue Ribbon Peach Pie); and rustic cabins and lodges (Log Cabin Chicken Pot Pie, Ketchickan Lodge Salmon Pate, and Drunken Peach Cobler.)

Williams-Sonoma Collection: Sauce (Williams-Sonoma Collection)

Brigit Legere Binns

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

Another Great Cookbook From Williams Sonoma 5 out of 5 stars.
18 of 19 people found this review helpful.

I have a friend who is a professional chef, and a good one. One night we were discussing steaks, and he said that anyone can "do" a steak, but it is the exceptional cook who knows how to make the meal memorable with the right sauce. I believed him then and do so now: the right sauce makes a good meal memorable. However, my early explorations led me to recipes that were complex and time consuming, and thus frustrating

Then I came upon this little gem while searching the amazon.com roster.The title is a bit misleading, because the book provides suggested entrees (and desserts) for each sauce recipe. For example, the recipe for duxelles sauce has it accompanying veal chops, and the recipe for carmel sauce accompanies the recipe for carmel swirl ice cream.

Nontheless, the sauce recipes are clearly written and easy to prepare. The results so far have been exceptional.

So, if you want to kick your cooking up a notch, try this book. No disappointments so far.

Editorial Review:

SAUCE

From a barbeque sauce that imbuse pork ribs with smoky flavor to a creamy hollandaise contrasting with crisp asparagus or refreshing pineapple salsa that sets off a single grilled fish, a delicious sauce can improve every dish. This is specially true when it comes to desserts -- think of an almond pound cake drizzled with orange sauce, or a banana split topped with hot fudge.

William-Sonoma Collection Sauce offers more than 40 terrific recipes from familiar favorites to fresh ideas. Each versatile sauce is presented as a part of an inspired dish, and you will find tempting fare to suit every course and every occasion. This beautifully photographed, full-color receipe collection is certain to become an essential addition to your kitchen library.

"Just as the clothes make the man, the sauce can most certainly make a dish."

Risotto

Judith Barrett, Norma Wasserman

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

Customer Reviews:
Total reviews: 18 Average rating: 5.0 of 5

Editorial Review:

"Judith Barrett and Norma Wasserman have written a beautiful book on risotto. [It] . . . is not just a recipe book but a piece of man's history."
--Arrigo Cipriani

"Delectable."
--Booklist

"For the rice lover . . . this well-crafted book is a unique source."
--Chicago Tribune

Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

Here is just a sampling of the many delicious risotto variations you'll find:
* Scallops, Shrimp, and Mushrooms
* Lamb with Egg and Lemon Sauce
* Turkey, Red Peppers, and Tomatoes
* Prosciutto, Chicory, and Fontina
* Monkfish in Tomato Basil Cream
* Chicken with Olives
* Mussels in White Wine
* Sausage, Artichoke, and Peas
* Fresh Tuna and Curry
* Veal in White Cream Sauce


In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.

The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion

American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, Betsy Hornick

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

Editorial Review:

More than 130 healthy beef recipes from the top authority in nutrition

Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.

The National Cattlemen's Beef Association is a trade association of America's cattle farmers and ranchers, the largest segments of the nation's food and fiber industry. The Association, on behalf of the Cattlemen's Beef Board, educates consumers about the healthy characteristics of beef. The American Dietetic Association is the largest organization of food and nutrition professionals in the world, with nearly 70,000 members. Richard Chamberlain (Dallas, TX) is the owner and head chef of Chamberlain's Steak and Chop House in Dallas. He currently sits on the board of directors for the Dallas chapter of the American Heart Association. Betsy Hornick, MS, RD (Poplar Grove, IL), is an experienced writer, editor, and educator specializing in food, nutrition, and health-related topics.