Cooking by Ingredient Books - Page 9

The Great Salsa Book

Mark Charles Miller, Mark Kiffin

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

A great find 5 out of 5 stars.
1 of 2 people found this review helpful.

If you like homemade salsa, this book may be just what you're looking for. THE GREAT SALSA BOOK by Mark Miller is all about salsa. The book includes over one hundred pages of salsa recipes. Everything from tomato salsas to chile salsas to tropical mango salsa and other fruit salsas is coverd. Corn and bean salsas, nut, seed and herb salsas, and plenty of other salsas are covered too. Miller includes color photos of all his prepared dishes as well, making this is truly a great salsa book.

Wasn't what I was hoping for... 2 out of 5 stars.
1 of 3 people found this review helpful.

I was looking for a book that would show some really good red salsa recipes. This one has I think 2 total. The rest are not what I would call 'salsa'. But maybe that's because I'm just a hick from Missouri. If you call just about anything mixed up in a bowl 'salsa' then you might like this book, personally I didn't think it was worth the shipping cost.

Editorial Review:

The Great Salsa Book by John Harrisson, Mark Miller, and Mark Kiffin"This sparkling full-color cookbook features 100 widely varied recipesùtomato and tomatillo, chile, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb. Includes h

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 Usually ships in 24 hours By: Chronicle Books - Model: 081185647X Amazon Marketplace: 51 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.
39 of 39 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:

The New Whole Grains Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains By Robin Asbell Photographs by Caren Alpert"From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is

Chez Panisse Fruit

Alice L. Waters

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Editorial Review:

Alice Waters's Chez Panisse is one of America's great restaurants. Dedicated to serving French country food made from the finest American ingredients (and furthering the cause of local, conscientiously produced foods of all kinds), the restaurant is also responsible for a remarkable series of cookbooks, including Chez Panisse Vegetables and the Chez Panisse Menu Cookbook. Chez Panisse Fruit, coauthored by Waters, proceeds in the innovative spirit of its predecessors, offering 200 exquisite sweet and savory fruit recipes, plus essays that attune readers to growing and marketing issues so they can make wise seasonal selections. Conceived with utmost simplicity, recipes like Spit-Roasted Pork with Onion-and-Apple Marmalade, Caramelized Red Banana Tartlets, and Grilled Cured Duck Breasts with Pickled Peaches truly celebrate the fruits they feature. Though not difficult to prepare, the recipes demand a cook's full attention--at the market as well as in the kitchen. The reward is memorable eating.

Arranged alphabetically from apples to strawberries, the book treats familiar and less familiar fruit, including citron (in dishes like Sautéed Scallops with Citron), loquats (used in Catherine's Loquat Sauce, a delicious accompaniment to grilled meats), and mulberries (delightful in ice cream and sherbet). There are also superb versions of raspberry ice cream, cranberry relish, and blueberry buttermilk pancakes, as well as must-try "original" fare like Rocket Salad with Pomegranates and Toasted Hazelnuts, Tangerine and Chocolate Semifreddo, and Moroccan Chicken with Dates. A section of basics also provides exemplary formulas for the likes of pie dough, biscuits, and pastry cream. Illustrated in the Chez Panisse tradition with relief prints of the fruit, the book is an appreciation of one of our most glorious resources and, tacitly, a call to consciousness about the need to preserve it at its best. --Arthur Boehm

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.

Dairy Hollow House Soup & Bread Cookbook

Crescent Dragonwagon

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

Editorial Review:

In every traveler's mind exists the perfect little out-of-the-way inn where the bread is always fresh-baked and the beds are downright heavenly. And where the soup is gratifying, gutsy, and downright gratifying.

Since 1981, Crescent Dragonwagon-noted children's book author, cookbook writer, and innkeeper-has owned that perfect little inn: Dairy Hollow House in Eureka Springs, Arkansas.

Distilling all her soup-making, bread-baking and salad-mixing wisdom into one book, Crescent Dragonwagon presents 200 of the recipes that have made her inn a many-time winner of the Uncle Ben's Best Inn of the Year Award. Here are the pedigreed soups: Winter Borscht . la Vielle Russe, Cuban Black Bean Soup. Soups with a twist: Fishysoisse, Gazpacho Rosa, New World Corn Chowder. Soups to warm you up: Deep December Cream of Root Soup. And soups to cool you down: Chilled Avocado Soup, Mexique Bay, Orange Blossom Special. Plus dozens of fabulous breads, from Slightly Fanatic Whole-Grain Dream Bread to Rosemary Foccacia Dairy Hollow, and salads, including Beet and Apple Salad on Mixed Greens. Selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service. Over 267,000 copies in print.

Splenda Cookbook

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

LOVE IT ! 5 out of 5 stars.
32 of 32 people found this review helpful.

This is a great cook book. I hate to cook. I'm good at it, but I hate it. I want recipes that taste good, are healthy, and are easy to put together. I almost never buy cookbooks. Maybe one every 4 or 5 years. I saw this & what first struck me was how bright the pictures were. The recipes used alot of things I already keep on hand, such as ground turkey, salmon, turkey bacon, broccoli, splenda (of course), apple cider vinegar & so on. The directions are easy to follow & don't take alot of time. I especially like that with each recipe they have the nutrition info. This book lays out how many calories are in each serving, fat, protein, etc... There are not alot of recipes in this book, but what they have put in this book is very good. Its enough to get something different on your daily menu. There are a few recipes for sweet breakfast type things, although you could use these just as easily for dessert. You get recipes for pumpkin loaf, cinnamon coffee cake, blueberry corn muffins, etc... There are side dish recipes such as cucumber & onion salad, broccoli salad (I actually made the broccoli salad today. Its very good & my hubby loved it.) , orange almond salad, etc... There is a great recipe in here to make your BLTs (using turkey bacon) just a little differently using a recipe with light ranch dressing & some herbs & spices. There are lunch to dinner time recipes such as vegetarian chili, baked salmon with orange ginger sauce, chili seasoned meatloaf, etc... There are healthy desserts such as frozen raspberry ice pops, Pear Crisp, light lime cheesecake, etc... And there are also a few drinks such as Banana Raspberry Smoothie, elegant egg nog, and a hot chocolate recipe. This is definitely worth the $8. I couldn't be happier with it. Finally, a cookbook I can enjoy ! I highly recommend it.

CHARCUTERIE AND FRENCH PORK COOKERY

Jane Grigson

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

"...European civilization...has been founded on the pig." 5 out of 5 stars.
69 of 69 people found this review helpful.

I am on an unholy mission to convert a few Amazonians to the pleasures of do-it-yourself charcuterie. My travels in search of gustatory ecstacy have revealed many a depressing deficiency in American food, one of the most egregious of which is the state of this country's meats. Besides the much-publicized and lamented feed-lot economy that guarantees cheap and flavorless meat for all, we have forfeited the rich, varied, and highly-localized meat traditions of Europe. We have replaced flavor, texture, and local nuance with industrial products that satisfy the huge distributors but leave our tongues and bellies beggared. I am writing a series of reviews that laud a few recent books that do a great job in trying to rectify this impoverishment.

Perhaps the most thorough and comprehensive of the bunch is Jane Grigson's. Over almost 350 dense, detailed pages she covers the hows and whys of charcuterie. Everything from tools and methods to the meat itself is presented in lucid prose, with a fine eye to determining what, exactly, the reader needs to know to make good meat products at home. Sausages of every kind and description, pates, terrines, puddings, saltings, fresh pork preparations, sauces, gallantines... the scope of this book approaches the scope of knowledge a Franch charcutier might possess. Few details escaped Grigson's attention, for her purpose was no humbler than to revive charcuterie in Britain. If she accomplished nothing more than to inspire Fergus Henderson to become the greatest meat-man of his generation, she should rest in peace.

The book has many virtues, readability and enthusiasm not least among them. But its real gift is its comprehensiveness and its almost unique ability to guide the reader through unfamiliar territory. This is a real, fundamental, primary cookbook. Anything more basic would be a farming manual. Which brings me to the point I started to make at the beginning of this screed: our American meat situation is bad because we allow much too much mediation between live meat animals and what we put in our mouths. What Grigson proposes is a hands-on, direct, sensory, real involvement with the raw materials. This, as the great French and Italian food traditions demonstrate so unasailably, is fundamental to great food. When you give up the cheap pleasures of supermarket hamburger and try your hand at basic charcuterie, you will enter a world of memorable pleasures and perhaps rekindle that most basic human value: respect for the sources of what we eat.

You may find my review of Fergus Henderson's The Whole Beast useful in your education as a carnivore.

Enjoy.

Editorial Review:

Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.

First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

Classic Indian Cooking

Julie Sahni, Julie Shani

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

Editorial Review:

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

The Walnut Cookbook

Jean-Luc Toussaint

Amazon Price: $11.96 List Price: $14.95 Usually ships in 4 to 6 weeks By: Ten Speed Press Amazon Marketplace: 32 new & used starting at $4.00

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

This would make a great gift. Over 100 well written recipes. 4 out of 5 stars.
7 of 7 people found this review helpful.

The Walnut Cookbook is filled with recipes that work. No complicated techniques or equipment (beyond a food processor) are needed to reproduce these delightful recipes. There are many desserts and salads, of course, but the appetizers and meat recipes are often brilliant. It is a very handsome trade paperback, with a heavy water-resissitant cover, a scattering of illustrations and photographs, and a beautiful lay-out. This book is a winner

Editorial Review:

Booksellers have come to count on us for lovely books that explore and celebrate the culinary basics -- from chiles to Parmigiano -- and this gorgeous tribute to the indispensable walnut equally sure to please and delight. Walnuts, today hailed as a healthful addition to modem diets, have long been a staple of classic French cooking. This charming book, originally published in France, pays homage to the simple, fabulous walnut in stylish salads and condiments, as a rustic accompaniment to hearty entrees, alongside fresh garden vegetables, in every chic dessert, pastry, and confection imaginable, and even as a flavorful liqueur. Highlighted throughout with lovely color photographs, this cookbook fantastique is destined to become an American classic.

The Book of Garnishes (Book of...)

June Budgen

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Sauces, Salsa & Garnishes

Customer Reviews:
Total reviews: 7 Average rating: 3.5 of 5

Simple but Useful 4 out of 5 stars.
14 of 14 people found this review helpful.

This book is full of simple little ideas for sprucing up any dish. None of the garnishes are very difficult, but they contribute so much to the eye appeal of any meal, and subconsciously, they contribute to the taste. (If it looks good, your mind subconsciously tells you it is good.) I would definitely recommend this for anyone who wants to add just a little flair to their meals, but doesn't want to have to learn any fancy knife cuts or buy any special equipment/blades.

Great introduction. 4 out of 5 stars.
14 of 14 people found this review helpful.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents recipe suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.)

From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

Editorial Review:

Techniques for preparing each garnish are shown in step-by-step photos and it describes utensils and cutters to make each creation turn out right. Full-color illustrations.