Cooking by Ingredient Books - Page 3

The Whole Beast: Nose to Tail Eating

Fergus Henderson

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Customer Reviews:
Total reviews: 28 Average rating: 5.0 of 5

Intriguing, Simple, Elegant 5 out of 5 stars.
2 of 2 people found this review helpful.

A delightfully intriguing, simple, and elegant collection of recipes and techniques. Unlike some of the reviewers, I see little or no problems getting the ingredients or reasonable substitutions. Pig's head, tripe, tongue, etc just go to a Mexican or Asian market. I may not be able to get rocket but I know I can get nasturtium leaves and flowers (also peppery greens) from my backyard. Most of the shock seems to come from the ingredients we all used to eat, and may still eat if you have had ground meat products. Honestly where do you think it all comes from? Ninety percent of these recopies can easily be made without any searching for ingredients. Most of the rest need a little bit of searching, pre- planning or pre-orders from a meat or fish market...or even a good counter at your neighborhood grocery store will do special orders with a down payment of some kind. Having been part of a group that does historical medieval reenactments (yes SCA) I can tell you even in this day in age you can get much of this stuff easily. There are no true exotics in here. If you don't have exactly what the recipe says any search of internet cooking sites can give you substitution charts and http://www.foodsubs.com/ is a personal favorite. Live a little. Try something more like what we ate when we had to use ALL the animal, because we couldn't afford to waste anything...and you might find it tastes not only good, but better than the more commonly found fare in your supermarket prepackaged, precut, preped foods and meats section.

Editorial Review:

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish

Ted Nugent

Amazon Price: $11.53 List Price: $16.95 Usually ships in 24 hours By: Regnery Publishing, Inc. Amazon Marketplace: 31 new & used starting at $9.56

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

Just what I expected - 4 out of 5 stars.
0 of 0 people found this review helpful.

This is a gift for my significant other who loves to hunt and likes classic rock, so what could be better? Entertaining to read and the recipies look great - can't wait to try it!

kill it & grill it 2 out of 5 stars.
0 of 0 people found this review helpful.

The kill it & grill it cook book for game is good for a shelf book by a rock star. I felt that some of the game listed was somewhat on the exotic side. I was looking for more of a local northeastern USA taste.

Ted Nugent's Kill It & Grill It 5 out of 5 stars.
0 of 0 people found this review helpful.

Kill It and Grill It: Ted and Shemane Nugent's Guide to Preparing & Cooking Wild Game and Fish

This "creative" cookbook is a hunter's dream. And the recipes definitely don't all "taste like chicken". Get ready for a wild experience--after the kill.

gift idea 5 out of 5 stars.
0 of 0 people found this review helpful.

I needed a gift for my brother who has a great sense of humor and loves hunting. It arrived quickly and in great condition. He laughed when he saw the cover and his wife was glad to have the recipes.

Editorial Review:

In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes

Joanne Stepaniak

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Customer Reviews:
Total reviews: 94 Average rating: 4.5 of 5

REAL fake cheese! 5 out of 5 stars.
2 of 2 people found this review helpful.

The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes

These recipes are not only some of the easiest (a spoon or blender is the highest tech I have used so far), but the most delicious uncheeses EVER! I have tried many mac n' cheese boxed uncheeses, bottled uncheese, and block uncheese. These recipes don't have a lot of soy, and therefore lack the chalkiness you sometimes get with the uncheese you buy in the store.
The one drawback to these recipes is the unique ingredients. I love the cashew butter chedder, and the white bean boursin (with umi boshi paste to make it tangy!). Some of these ingredients can be pricey (especially if you insist on the organic options, but the flavor is awesome because you can feed them to your cheese eating friends as "white bean spread" or "cashew butter spread" and you won't get that puckered "Fake cheese?" face.
The best I've had!

Editorial Review:

Create non-dairy substitutes for many of your favorite cheeses right in your own kitchen-Liptauer, brie, havarti, Gruyere, colby and more. Truly innovative recipes for more than just macaroni and cheese!

101 Things to Do with Ramen Noodles

Toni Patrick

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

Lifesaver for a novice in the kitchen on a budget! 5 out of 5 stars.
3 of 3 people found this review helpful.

Don't look down your nose on kitchen newbies. They have to eat, too -- therefore, they are willing to learn or they will starve! And, with little or nothing in your pocket, the decision to learn is made for you by the Kitchen Gods!

101 Things to Do With Ramen Noodles is an excellent, spiral-bound (WHY aren't all cooking and craft books designed this way???), nicely written and informative guide to lots and lots of stuff to do with those cheap noodles that can be found in every supermarket and discount store. The last time I was in a college book store, they had them there, as well.

If you are looking for something to do with this stuff rather than blend it with boiling water, this is the book for you. Surprise! You DON'T have to use all of that "flavor" packet (salt, salt, salt and more salt) and there are recipes that will turn your Ramen Noodles into a more solid meal! You can also use it to whip up a dessert. (Definitely hold the "flavor" packet for that one!)

More experienced cooks will roll their eyes complaining, "Oh, I could have told you how to do this..." However, it's not for those of us who have been cooking for half a century or more. For the target audience, 101 Things to Do With Ramen Noodles is a wonderful guide to saving a bundle. And, it's sure a step up from going to "that Scottish restaurant."

Highly recommended.

Editorial Review:

Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series-101 Things to do with Ramen Noodles.

Herbs & Spices: The Cook's Reference

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Customer Reviews:
Total reviews: 21 Average rating: 5.0 of 5

The ultimate spice dictionary and reference 5 out of 5 stars.
4 of 6 people found this review helpful.

The book is organized to make using it a dream. It is divided into three sections Herbs, Spices and Recipes.

The first two sections are organized identically; an introduction, categories/groupings of herbs or spices and a section on preparing herbs or spices. Herb groupings are Fresh and mild herbs, Sweet herbs Citrus or tart herbs, Licorice or anise herbs, Minty herbs, Oniony herbs, Bitter or astringent herbs, Pungent and spicy herbs. Spice groupings are Nutty spices, Sweet spices, Acidic and fruity spices, Citrus spices, Licorice or anise spices, Warm and earthy spices, Bitter or astringent spices, pungent spices.

Each individual herb or spice has a page that includes pictures, history, notes on flavor use how it is harvested, culinary uses, other spices/herbs it combines with. The pictures and information combine to make this a top notch reference.

Recipes section is divided into two main sub-sections Blending herbs and spices and Cooking with herbs and spices. There is also a bibliography, sources and an index.

The Recipes for herb blends is shorter than expected but nice and represent other cultures. The spice blends are from around the globe and a longer more comprehensive list there are also recipies for sauces and marinades. Both herb and spice blend Recipes include suggestions and notes on how to use them and the best food pairings.

Cooking with herbs and spices has a good range of Recipes and the author packs a lot into this small section; soups and light dishes, fish, meat (includes three chicken recipes), vegetables, pasta noodles & grains, desserts and drinks ( including ice cream, Pineapple ginger cooler, Mojito).

The bibliography gives a detailed and exhaustive list of sources should you need to do further research. The source section gives contact information on places to purchase herbs and spices it is also a long and detailed contact information many including, addresses, phone numbers, fax numbers and web sites, and e-mail if available.

If you are a beginner and want to learn more about how to use herbs and spices or if you are an experienced cook and want to expand your flavor palate this is a great reference for you.

Editorial Review:

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Sushi Deluxe Book & Kit

Kumfoo Wong

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Customer Reviews:
Total reviews: 29 Average rating: 4.5 of 5

At least it was low cost. 3 out of 5 stars.
0 of 0 people found this review helpful.

The box this kit arrives in is beautiful. The only problem was I had to pry the drawers open with a screw driver as they were jammed shut, and this wasn't easy. The good - The sushi making book has good information. The rectangle mold for molding sushi works great. The okay - The chopsticks, holders, and dishes are all usable. The bad - The bamboo roller was totally covered in mold and had to be thrown out. I purchased a silicone sushi roller at our local kitchen store which is fantastic! It works much better than bamboo, and washes and dries beautifully. Overall, this kit was low cost, so I didn't ask for my money back.

Editorial Review:

Making sushi is the culinary art of beautifully presenting colors, textures, and subtle flavors to yield unmatched sensations. Now anyone can become a sushi chef who creates dishes that taste and look magnificent. From the best book on preparation to the equipment needed to carry it out, this kit has everything—except the fish! Start with Sushi Made Easy. This guide reveals how to make a feast and is itself a feast for the eyes, with exquisite line drawings and luscious photography that show exactly how to prepare each perfect piece of sushi. Then get to work serving with one 9" x 10" top-quality bamboo rolling mat, one 5-piece plastic rice mold, four pairs of black and gold lacquer chopsticks, four ebony-stone chopstick rests, and two lovely ceramic plates for dipping sauce.

The Complete Book of Pasta and Noodles

Cook's Illustrated

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

Editorial Review:

How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)

One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.

The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."

"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.


From the Hardcover edition.

The Big Oyster: History on the Half Shell

Mark Kurlansky

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Customer Reviews:
Total reviews: 21 Average rating: 4.0 of 5

Editorial Review:

“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times

“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain News

Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.

Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
–Los Angeles Times Book Review

“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
–The Wall Street Journal

“Kurlansky packs his breezy book with terrific anecdotes.”
–Entertainment Weekly

“Magnificent . . . a towering accomplishment.”
–Associated Press

Whole Grains Every Day, Every Way

Lorna Sass

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Customer Reviews:
Total reviews: 23 Average rating: 5.0 of 5

Editorial Review:

Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.

In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.

And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding.
This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.

The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (P.S.)

Trevor Corson

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Customer Reviews:
Total reviews: 32 Average rating: 4.5 of 5

Nice Blend of People, Fish & Sushi 5 out of 5 stars.
1 of 1 people found this review helpful.

Not sure what a few of these reviewers expected from this book. Certainly this is not a novel. What you have in this book is a means to learn more about sushi, rolls and sashimi; More about the sea creatures and vegetation that adorn sushi; more about the Sushi Academy in California; More about sushi chefs; and more about the environment of all of this blended together. This book met those needs for me. I feel what author Corson has done here, is wrapped a lot of potentially dry information about sushi and fish and etc. around people who brim with personality and fun. Sushi is a very traditional food...but it is also a very fun food. Corson shows us this. In the journey of doing so, all the potentially dry facts are brought to life by the stories he weaves together...most brilliantly in my opinion. If you are new to sushi or maybe even well versed in the front end of the sushi restaraunt...you will enjoy this book. I learned a LOT. Armed with this book and a great Ken Sushi DVD offered on Amazon and books like The Complete Book Of Sushi by Hideo Dekura, Brigid Treloar, and Ryuichi Yoshii...I now feel comfortable and inspired enough to sit in front of a sushi chef at a sushi bar and even try to make my own! Good job Trevor...and thank you. Now...on to Tsukiji...another intriguing book I see.

Editorial Review:

Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it

Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.

The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.