Essays Books - Page 5

Things Cooks Love: Implements, Ingredients, Recipes

Sur La Table, Marie Simmons

Amazon Price: $14.00 List Price: $35.00 Usually ships in 24 hours By: Andrews McMeel Publishing Amazon Marketplace: 64 new & used starting at $5.01

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Editorial Review:

"The first time I stepped into a Sur La Table store many years ago, it instantly became my favorite kitchenware store, and it still is. Its variety never fails to surprise me. I have always found what I needed or even what I didn't know I needed until I saw it there." --Marcella Hazan, godmother of Italian cooking in America and author of Essentials of Classic Italian Cooking

Things Cooks Love: Implements. Ingredients. Recipes., the first in a series of Andrews McMeel Publishing books by the trusted culinary authority Sur La Table, speaks to the love that cooks of all levels feel for their tools. Whether you're passionate about the gorgeous copper pot you just received as a gift, a rice cooker you have always wanted to try, or your grandmother's well-aged cast-iron skillet, award-winning author Marie Simmons provides inspiration to make the best use of your cookware along with delectable recipes to enhance the experience.

Since the 1972 opening of its flagship store in Seattle's Pike Place Market, Sur La Table has become the destination of choice for iconic chefs from Jacques Pepin and Martha Stewart to Mario Batali. A favorite of culinary connoisseurs and gadget gurus alike, Sur La Table sells the A-to-Z of kitchenware and prides itself on teaching how to properly buy, use, care for, and cook with your newfound kitchen additions.

Things Cooks Love presents more than 100 satisfying recipes along with 125 detailed descriptions of commonly used and more unusual kitchen implements. Simmons focuses on how to choose basic cookware, and then branches out to an international array of essentials for Asian, Mexican, French, Indian, Iberian, and Moroccan kitchens. Each recipe includes preparation and cooking times, serving portions, and implements necessary to prepare the dish. Alternative cookware is offered for kitchens that aren't stocked with the exact cookware or tools.

Unlike any other tool-focused book on the market, this book celebrates the deep connection between cooks and their treasured tools. Things Cooks Love is more than a reference tool or a cookbook--it is a cook's book.

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

Taras Grescoe

Amazon Price: $16.49 List Price: $24.99 Usually ships in 24 hours By: Bloomsbury USA Amazon Marketplace: 47 new & used starting at $12.47

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 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.

Becoming a Chef

Andrew Dornenburg, Karen Page

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

Editorial Review:

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge

David Kamp, Marion Rosenfeld

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Customer Reviews:
Total reviews: 9 Average rating: 4.0 of 5

Editorial Review:

Food Snob n: reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjects

From the author of The United States of Arugula--and coauthor of The Film Snob’s Dictionary and The Rock Snob’s Dictionary--a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or join their zealous ranks.

Open a menu and there they are, those confusing references to “grass-fed” beef, “farmstead” blue cheese, and “dry-farmed” fruits. It doesn’t help that your dinner companions have moved on to such heady topics as the future of the organic movement, or the seminal culinary contributions of Elizabeth Drew and Fernand Point. David Kamp, who demystified the worlds of rock and film for grateful readers, explains it all and more, in The Food Snobs Dictionary.

Both entertaining and authentically informative, The Food Snob’s Dictionary travels through the alphabet explaining the buzz-terms that fuel the food-obsessed, from “Affinage” to “Zest,” with stops along the way for “Cardoons,” “Fennel Pollen,” and “Sous-Vide,” all served up with a huge and welcome dollop of wit.

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

Mike Mills, Amy Mills Tunnicliffe

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Editorial Review:

A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.

Food: The History of Taste (California Studies in Food and Culture)

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

Editorial Review:

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive.
Copub: Thames & Hudson

Roast Chicken And Other Stories

Simon Hopkinson

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Total reviews: 15 Average rating: 4.0 of 5

Editorial Review:

"Good cooking depends on two things: common sense and good taste."

In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes.

In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it!

Irresistible recipes in this book include:

• Eggs Florentine
• Chocolate Tart
• Poached Salmon with Beurre Blanc
• And, of course, the book’s namesake recipe, Roast Chicken

Winner of both the 1994 André Simon and 1995 Glenfiddich awards (the gastronomic world’s equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.

A Food Lover's Treasury

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

MAY I HAVE SECONDS, PLEASE? 5 out of 5 stars.
6 of 6 people found this review helpful.

All of us have opinions stated or unstated, mumbled to ourselves or shouted from the rooftops. There is one subject on which everyone has an opinion and that is food. Polite diners may cautiously use their forks to push aside an unwanted slice of mango while a baby who cannot yet speak can utter a distinct blagh as he spits out his first taste of peas. Yes, opinions about food are everywhere, and most delightfully collected in A Food Lover's Treasury, a book about the references to food that are found in literature.

There are over 400 entries, some as brief and clear as Samuel Johnson's, "A cucumber should be well sliced, and dressed with pepper and vinegar, and then thrown as good for nothing." Others opine at length, a bit lyrically about their favorite dishes. In Sea and Sardinia D.H. Lawrence was ardent in his praise of vegetable shop displays on a "dark, greasy, night-stricken street," writing of how the street "seems to beam with these vegetables, all this fresh delicate flesh of luminous vegetables piled there in the air..." Yes, we are passionate about food!

Entries are organized in nine chapters beginning with Food Philosophy through Local Delicacies and concluding with Manners and Morals. Readers may well find them themselves tempted as I was to go back to a favorite book and locate the quote in the context of the narrative.

That was good fun and so is the reading of A Food Lover's Treasury. Tuck your napkin in and enjoy!

- Gail Cooke

Editorial Review:

Food may not rank with white whales or the family as the most important literary subject, but in fact, major writers past and present have had plenty to say about it. This delightful divertissement brings together a tasty menu of literary gems about food. Anthony Trollope discusses cake while Paul Auster laments the bitter breaking of two eggs. Other scrumptious entries riff on American and foreign cuisine, restaurants, cooking, table manners, Dickens' famous Christmas pudding, Proust's Madeleine, and Solzhenitsyn's challenging cabbage.

The Lost Ravioli Recipes of Hoboken: A Search for Food and Family

Laura Schenone

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Customer Reviews:
Total reviews: 17 Average rating: 5.0 of 5

Editorial Review:

A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.

James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother's ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguria—the family's homeland—with its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough. 90 illustrations.

Food Network Favorites: Recipes from Our All-Star Chefs

Food Network

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Customer Reviews:
Total reviews: 26 Average rating: 4.0 of 5

Very Helpfull & easy 5 out of 5 stars.
0 of 1 people found this review helpful.

this book its awesome, if you are a fant of the Food Network, you will love this book

not that great 3 out of 5 stars.
0 of 1 people found this review helpful.

I was not at all impressed with this book. I have had it quite some time and haven't used it once. Many of the ingredients I can't even get. I live in a very small town and we just don't have access to alot of that stuff. I wouldn't recommend this one.

satisfied 4 out of 5 stars.
0 of 1 people found this review helpful.

I was happy with the condition of the book I just wish it would have been shrinkwrapped other than that I am satisfied.

So-so 2 out of 5 stars.
0 of 0 people found this review helpful.

Recipes didn't seem like their favorites or best; more like one that didn't make it on TV.

Waste of Money 1 out of 5 stars.
0 of 0 people found this review helpful.

I love to cook. I am an excellent cook. I am also a huge fan of the Food Network. I am not in the least bit however, a fan of this cookbook. The one and only redeeming part of this cookbook is the interesting short little interviews at the beginning of each different chef's section. Apart from that, the recipes were not worth the paper they were printed on. Why? Well, unless you are a dedicated seafood nut, then the majority of these recipes will not be to your taste. No less than 80 percent of the recipes in this collection are fish based. Finally, although I am impressed with what all these talented folks can do, I do not personally need recipes that I cannot ever fathom using. How about some down home normal recipes with a wee bit of flair? Being a foody, I am desperately disappointed in this cookbook and glad that I bought it on ebay cheaply. I will certainly be re-selling it today!

Editorial Review:

No need to go out for dinner any more. This cookbook brings 120 restaurant-quality recipes, reliable cooking tips and easy instructions from some of today's hottest Food Network chefs like Paula Deen and Wolfgang Puck right into your kitchen. Bonus features include question and answer sessions with the featured chefs about favorite foods and secrets from their kitchens.