Culinary Arts & Techniques Books

How to Grill: The Complete Illustrated Book of Barbecue Techniques

Steven Raichlen

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Customer Reviews:
Total reviews: 149 Average rating: 5.0 of 5

A must have for any serious griller. 5 out of 5 stars.
0 of 0 people found this review helpful.

This book is a must have for any serious griller. It has just about anything that you need to know about grilling.

Buy This Book 5 out of 5 stars.
0 of 0 people found this review helpful.

"How to Grill" is more than just a fantastic cookbook. It is packed with information about grills, smokers, cooking tools, and other things of interest to those who want to know how to grill and smoke good food. As for the "recipe section," Raichlen gives great tips on technique, i.e., how to prepare the food for the grill, and to present it upon completion. He covers seasoning the food, sauces, rubs, and marinades. It is just a fantastic book for people of all levels of experience in grilling. It should be on every grillers book shelf.

textbook example of what a book can and should be 5 out of 5 stars.
0 of 0 people found this review helpful.

Exciting, excellent, effective. If you like cooking, learning how to do things, or are just visual by nature (most people are) you will most certainly enjoy this one. I have perused all of this authors books and have enjoyed his commentary; this book takes the cake (and has a double layer of frosting on top). If the new version of the Barbecue Bible was illustrated even semi-close to this book Stephen would have another huge hit.

Editorial Review:

HOW TO GRILL: The Complete Illustrated Book Of Barbecue Techniques, A Barbecue Bible! Cookbook by Steven Raichlen"Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and B

How To Cook Everything: Simple Recipes for Great Food

Mark Bittman

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Customer Reviews:
Total reviews: 358 Average rating: 4.5 of 5

Editorial Review:

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle

The New Best Recipe: All-New Edition with 1,000 Recipes

Editors of Cook's Illustrated Magazine

Amazon Price: $23.10 List Price: $35.00 Usually ships in 24 hours By: America's Test Kitchen Amazon Marketplace: 46 new & used starting at $14.00

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Customer Reviews:
Total reviews: 196 Average rating: 5.0 of 5

Editorial Review:

With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe

The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings

America's Test Kitchen

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Customer Reviews:
Total reviews: 103 Average rating: 4.5 of 5

Editorial Review:

Over time, twin enterprises Cook's Illustrated magazine and America's Test Kitchen have published many books dedicated to providing exhaustively tested recipes--"best" versions of traditional dishes plus definitive takes on kitchen equipment and ingredients. Some series readers have complained of endlessly recycled or rejiggered recipes; others take each book at face value, finding the formulas and cooking insights good and helpful. America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in one, offers over 1,200 approachable recipes for a very wide range of dishes--from "weekday" fare like Creamy Rice Casserole, Cheesy Nachos with Spicy Beef, and Skillet Lasagna, to dressier recipes, including Pan-Seared Lamb Chops with Red Wine Rosemary Sauce, Roasted Trout Stuffed with Bacon and Spinach, and Chocolate Marshmallow Mousse. There are "specialty" chapters devoted to sandwiches, drinks, and slow cooker and pressure cooker dishes; a grilling section is a tutorial in itself.

Unorthodox, "better-way" approaches abound. For example, a fried chicken formula instructs the cook to wet the bird's dry coating slightly before it's applied for an extra-crunchy crust. Predictably, side bars feature equipment and ingredient evaluations, on bottled salsa, for example; "good food/bad food" photographs show readers what to aim for when producing fare like holiday cookies; and there are tips, charts, and "Cooking 101" sidebars galore. Step-by-step photos offer more direction still.

Though the majority of recipes are sound and yield tempting results, readers poring through the book will note gaffes and curiosities. The recipe for poached eggs, for example, offers the option of extra cooking for "firm yolks" (hard-boiled poached eggs, anyone?) and hamburgers receive an indentation before cooking to avoid "puffy" domed burgers, a novel problem that could, in any case, be solved by proper shaping. The addition of sugar to some savory dishes--for example, a pan sauce for steak--is misguided. Readers should also know that the book, which comes in loose-leaf form, requires some assembly, and that the pages themselves are quite thin, making them vulnerable to spills and tearing in daily kitchen use.

These things said, the book delivers solid, family-friendly dishes with enough fully orchestrated "how- to" to make even novice cooks feel secure when tackling the basics or more ambitious fare.

What's New in the Revised Editon?
First out in 2005, America's Test Kitchen Family Cookbook was praised for its recipe ease, inclusiveness, and wealth of helpful information, but was also criticized for its physical production. A loose-leaf book with its pages included separately, readers found it inconvenient to assemble and its paper impractically thin. The revised edition is printed on heavier stock, and arrives with its pages already on its rings (there are two more now, for sturdiness) with only chapter dividers to insert, a simple task.

In addition, new inside front and back covers provide information on emergency substitutions, roasting guidelines, equivalent measures, and more--and a "Light Recipes" chapter has been included. Without defining precisely what "light" means--fewer fats and carbs, or a combo?--the section offers attractive all-course recipes, such as turkey chili, veggie burgers, meat and cheese lasagna, and chocolate bundt cake. Some readers will welcome the "slimming" of familiar dishes while others will find some of the manipulations--using cornstarch to thicken the sauce in fettuccine alfredo or ricotta to add body to a reduced-fat pesto, for example--unappealing. The book, however, remains a valuable kitchen tool--and one with greater convenience and durability than before. --Arthur Boehm

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Exclusive Recipe Excerpts from The America's Test Kitchen Family Cookbook (Revised Edition)

Butternut Squash Soup

Light Chicken Parmesan

Classic Apple Pie

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More from America's Test Kitchen

The Best of America's Test Kitchen 2007

Cook's Illustrated

The Best 30-Minute Recipe

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sandor Ellix Katz

Amazon Price: $16.50 List Price: $25.00 Usually ships in 24 hours By: Chelsea Green Publishing Company Amazon Marketplace: 31 new & used starting at $15.44

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Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Beer
Subjects -> Cooking, Food & Wine -> Drinks & Beverages -> Spirits

Customer Reviews:
Total reviews: 51 Average rating: 4.5 of 5

Editorial Review:

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler

Lisa Barnes

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Subjects -> Cooking, Food & Wine -> Natural Foods

Customer Reviews:
Total reviews: 56 Average rating: 4.5 of 5

WONDERFUL! 5 out of 5 stars.
2 of 2 people found this review helpful.

I just got this book in the mail today and it is by far the best baby food book I have seen! The recipes are simple, healthy, and sometimes very creative!
The book also has a very simple layout, which makes searching for the right age range much easier than other popular books.

I made the Baby Biscotti tonight. I expect that my 8 month son will love them, because I sure did! They were really good!

I highly recommend this book. It's the best purchase I have ever made!

Editorial Review:

Fresh, wholesome meals that give little mouths something to smile about...

In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.

Includes:

- 150+ easy, fast, child-tested recipes for ages 4 months to 4 years
- Mealtime solutions for even the most finicky eaters
- Nutritional information for each recipe
- Time-saving cooking techniques
- The right age- and stage-appropriate food choices
- How and when to introduce solids to baby's diet
- Adapting family recipes for young children
- Recognizing signs of food allergies and intolerances

Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead

Susie Martinez, Vanda Howell, Bonnie Garcia

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Customer Reviews:
Total reviews: 75 Average rating: 4.5 of 5

Not What I Was Expecting/Wanting 3 out of 5 stars.
1 of 1 people found this review helpful.

I thought this book would provide good recipes for complete meals you can prepare ahead and freeze. It is recipes you sort of do half way and freeze and then you still have to thaw and finish cooking when you want to make them. To me that is just making a mess and dirtying pans twice for no apparent reason. I wanted ideas for good homemade frozen dinners my hubby can pull and reheat for he and our daughters while I am away on business trips.

There are some good recipes here, most require up to an hour plus thawing to "finish" the night you want to use them.

Editorial Review:

Hectic lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in the Freezer offers a simple and economical alternative, featuring dozens of recipes designed to be prepared and frozen for future use. With over 23,000 copies sold in its original self-published edition, this book gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees-everyone who needs to eat-will find fast and easy answers to the question, "What's for dinner?"

Raw Food/Real World: 100 Recipes to Get the Glow

Matthew Kenney, Sarma Melngailis

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Customer Reviews:
Total reviews: 103 Average rating: 4.5 of 5

Editorial Review:

Top New York chef and restaurateur Matthew Kenney and his partner, Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.

The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."

In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.

The Best Chicken Recipes

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

Editorial Review:

Would you roast 40 chickens to find a simple, foolproof method that results in perfectly cooked meat and beautifully browned skin every time? We did. Here are 300 exhaustively tested recipes for America's favorite main course.

Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again.

Cookwise: The Secrets of Cooking Revealed

Shirley Corriher

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Customer Reviews:
Total reviews: 115 Average rating: 4.5 of 5

Editorial Review:

Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five.