Culinary Arts & Techniques Books - Page 13

Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook

Curtis Stone

Amazon Price: $17.97 List Price: $29.95 Usually ships in 24 hours By: Whitecap Books

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Customer Reviews:
Total reviews: 25 Average rating: 4.0 of 5

Editorial Review:

Three steps to astonishing meals.

Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions.

Recipes include:

• Tagliatelle of white truffles from Alba
• King prawns with caramelized endive
• Roasted sea scallop wrapped in pancetta with tomato and gremolata
• Zuppa ribolita (lentil soup with vegetables)
• Classic apple tarte tatin with vanilla ice cream.

Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.

(20070301)

Braise: A Journey Through International Cuisine

Daniel Boulud

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Total reviews: 10 Average rating: 4.0 of 5

Editorial Review:

Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level.

BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors.

Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Grill Pan Cookbook: Great Recipes for Stovetop Grilling

Jamee Ruth

Amazon Price: $15.25 List Price: $16.95 Usually ships in 24 hours By: Chronicle Books

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

You know what I like in a cookbook? RECIPES. 1 out of 5 stars.
11 of 16 people found this review helpful.

This cookbook was something of a waste--glad I got it used. The used copy I got still had the Pottery Barn sticker on the back, which comes as no surprise--I don't think that the author of this book intended to have it actually serve as a guide to cooking with a grill pan. Rather, it's a glossy throwaway publication that would look great tucked in to a gift box along with a new grill pan.

This book is full of photos...and big chapter headers...and white space...but very few actual recipes. Also, there's nothing really "grill pan specific" about them; it's really more of a "barbeque substitute" sort of thing. Nor is it a guide to one-pot cooking with a grill pan, which is sort of what I was hoping for. I really don't see myself making much of what's listed in this cookbook; if I wanted to get a million other pots and pans dirty I wouldn't bother hauling out the grill pan.

Editorial Review:

Every home chef worth their gray salt knows that a grill pan is second only to a good chef's knife in the kitchen. Originally published in 1999, when grill pans first hit the home cooking market, the Grill Pan Cookbook has a fabulous new cover and still sets the standard for using this essential utensil like a pro. For city dwellers who dream of grilling but don t have the outdoor space, or those who can't live without their grill in the winter months, grilling at home has never been easier with these simple techniques and 50 terrific recipes that maximize the grill pan's amazing potential as a source of super-healthful meals. With scores of ideas for lean meats, shrimp, chicken, and succulent vegetables, this fun and inviting cookbook makes beautifully grilled dishes an everyday pleasure, rain or shine.

Semi-Homemade Gatherings

Sandra Lee

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Meredith Books

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Customer Reviews:
Total reviews: 14 Average rating: 3.5 of 5

Way too much trouble to create these "gatherings" 3 out of 5 stars.
3 of 7 people found this review helpful.

I gave the cookbook 3 stars because it has beautiful photography, layout is nice, and it's a well-done book. Having said all that...

I just don't see anyway to re-create these productions Sandra Lee has made. These tablescapes are elaborate, the food is time consuming to prepare, and then to purchase all these items would cost a small fortune.

The Easter tablescape involved a ton of moss, hollowing out eggs and writing cutsy stuff on them and then cooking for 3 days to make it all happen. And I don't even know where you'd buy all that ribbon.

I love most of Sandra Lee's books because they are budget conscience but this is just too much. Even the recipes require lots of ingredients, even if some are shortcuts, as well as lengthy cooking instuctions. There's no way I could see actually doing the things she describes. Many of the instructions were vague.

Now, the cookbook itself is a work of art. It's very pretty and would made a nice gift because of the pictures. But in reality you'll never make any of this stuff. If you're truly a connoisseur of party planning you will go with a different book. Seems she's trying to be more Martha Stewart everyday.

Sandra Lee has marketed herself for being budget conscious so for those of us who are then you would purchase Betty Crocker "Buffets", not this one. This cookbook is not budget friendly. I actually recommend this cookbook more of a bartending guide than anything. She had more time and space devoted to the cocktails in their elaborate stemware than any other aspect of the book.

Editorial Review:

• New York Times best-selling author Sandra Lee brings her approach to entertaining.
• With more than 40 party themes featuring easy to duplicate, beautifully decorated and artfully arranged tabletop settings for every celebratory occasion imaginable.
• To round out every theme, Sandra offers 100 sensational Semi-Homemade recipes for quick and delicious appetizers, desserts, and signature cocktails-perfectly suited for each specific party theme.

The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry

NAMP North American Meat Processors Association

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs.

This new edition of The Meat Buyer's Guide features:

• New uses for muscles in meat carcasses
• New trim, cut, and processing options
• More than 60 new photographs

NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products.

NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier.

To find a NAMP Meat Specialist near you, visit www.namp.com

The Fundamental Techniques of Classic Cuisine

The French Culinary Institute, Judith Choate

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Total reviews: 8 Average rating: 4.0 of 5

Editorial Review:

In 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined classic French techniques with American inventiveness in a fast-paced curriculum. Since then, the FCI has gone on to become one of the most prestigious culinary schools in the world, boasting a list of alumni that includes the likes of Matthew Kenney and Bobby Flay and a faculty of such luminaries as Jacques Pepin, Andrea Immer, and Jacques Torres. But perhaps the greatest achievement of the FCI is its Total Immersionsm curriculum, in which the classes prepare a student to cook in any type of kitchen for any kind of cuisine.

Now, for the first time ever, all the best that the FCI has to offer can be found in a single sumptuous volume. The Fundamental Techniques of Classic Cuisine presents the six- and nine-week courses taught at the FCI that cover all 250 basic techniques of French cooking. Along with more than 650 full-color photographs, the book features more than 200 classic recipes as well as new recipes developed by some of the school's most famous graduates. Complete with insider tips and invaluable advice from the FCI, this will be an indispensable addition to the library of serious home cooks everywhere.

The Supper of the Lamb: A Culinary Reflection (A Harvest/Hbj Book)

Robert Farrar Capon

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

Full-throttle joy of living 5 out of 5 stars.
2 of 2 people found this review helpful.

This is one of the most exceptional books I've read. Bold, funny, grumpy, and wise, it is a beautifully-written cookbook and dazzling radiance of commentary.

To read this fine book is like sitting on a stool in Capon's kitchen, listening to this old-school master talk (as he slow-cooks) on subjects as diverse as onions, knives, wine, love, dinner parties, and baking soda ("the Most Extraordinary Ordinary Thing in the World").

The thing I most appreciate about this book is its unapologetic, hurricane-force, declaration of JOY with life and life's Creator. "Supper of the Lamb" is almost operatic in its celebration of God, real foods, the earth, and wine. The book is a zero-tolerance zone for synthetic foods, ideas or people.

BE WARNED: "Supper of the Lamb" was first published 37 years ago. The language flow is so beautifully full that it's a little like eating lamb after decades of consuming malted milk balls and pork rinds.

Editorial Review:

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine.

The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert

James Beard

Amazon Price: $19.80 List Price: $30.00 Usually ships in 24 hours By: Simon & Schuster

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

Editorial Review:

The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a special event.

The wide variety of I-can't-wait-to-try-it dishes in the book are presented according to a new and different theory. You will find here no attempt to overwhelm the cook with all the recipes ever concocted. Instead, you will find clear, easy-to-follow instructions for the basic preparation of every food, followed in each case by fascinating variations. The basic recipes and variations add up to 1,217 tested dishes -- simple enough for the novice, delicious enough for the most meticulous master chef, complete enough for the most imaginative menus without a repetition.

A detailed chapter is devoted to the art of outdoor cookery, another to the preparation of hors d'oeuvres, cocktail snacks, and supper snacks. There is an entire section of suggested menus subdivided into cold weather meals and summer doldrum hints. There is also a complete section on wines and liquors.

The 36 full-color pictures and the nearly 400 other color pictures are themselves full of helpful invention. Handsome double-page spreads employ visual-aid methods to give practical details about, and special uses of, cuts of meat, varieties of wine, and types of fish.

Here, in short, is a book that is an indispensable addition to every American home in which good food is appreciated. It is a book to use constantly, to pore over with delight, and give to all friends from whom you can reasonably expect a future dinner invitation.

The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire

William Rubel

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

A Beautiful and Fundamental Book 5 out of 5 stars.
18 of 18 people found this review helpful.

Cooking in fire and coals wasn't important to me until I ate in a humble farmhouse kitchen in the mountains of the Veneto a few years ago. The flavors of woodsmoke in the roast squab and the wild-mushroom risotto were magical. They transformed simple, lean ingredients into something amazingly rich, complex, and soul-stirring. I was haunted for months after by the memory of those flavors. Then I had one of the greatest meals of my life at Chez Panisse, which featured flame-broiled rabbit sausages and coal-roasted lamb, which was finshed in the kitchen fireplace in a puff of rosemary smoke. From my vantage in the dining room I watched the utterly simple preparation, an immemorial process, and vowed to learn whatever I could about hearth cooking. In lieu of a grandmother with traditional hearth-cooking skills, I had books, and The Magic of Fire continues to stand out above the others.

This book teaches almost everything I've needed to know to cook with fire. It starts with a lucid little essay [TOO little: I would have loved something deeper] on hearth cooking, aptly weaving the poetics of the practice into the pragmatics. It introduces the tools of the craft and provides a quick peek at various hearth-cooking methods. Again, much more detail would have been welcome, but this is a tantalizing glimpse into a craft that can absorb years of practice. There are a couple of pages on the fire itself, and a few coy words on the complications of preparing multicourse meals. Then to the food.

The food: 100 recipes of heartbreaking simplicity and flavor. Have you ever eaten a sweet red pepper roasted to blackness in wood coals? One ingredient, simply transformed, may be the most delicious vegetable you'll ever eat. Unless you've had the great fortune to have eaten a young eggplant prepared the same way. Roasted garlic-sage duck will scent the neighborhood like no lighter-fluid-marinated hamburger patty aver will. And, if you crave an instant return trip to the north Veneto, try the grilled polenta with porcini. It is unaccountably good.

You are unlikely to find such pleasures from such simple preparations anywhere else. A warning: complications, both financial and conjugal, may arrise if your dedication to these hearthside pleasures leeds you to tearing out the patio in preparation for building a dedicated outdoor fireplace and bread oven. But great pleasures are a path of no return.

Editorial Review:

The open hearth is where English families took their tea, French country families prepared their "pot au feu", and Italian mothers stirred their polenta. This is an exploration of both the techniques of hearth cooking and the poetry of the hearth and flame through the ages. The recipe collection offers a glimpse into the past with renditions of Brisket Baked under Ashes, Pot Roast, String-Roasted Turkey, Stockfish Stew and Tarte Tatin.

Home Book of Smoke-Cooking Meat, Fish and Game

Jack Sleight, Raymond Hull

Amazon Price: $15.56 List Price: $19.95 Usually ships in 24 hours By: Stackpole Books

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Customer Reviews:
Total reviews: 5 Average rating: 3.0 of 5

Good on process, low on recipe's 2 out of 5 stars.
26 of 28 people found this review helpful.

The book covers the process of smoking well. Good information on brining, sausage making, and processing smoked foods is provided. It lacks fundamental data such as internal temperatures of smoke cook meats. A few recipes are presented, but this is not a cookbook.

An old but good reference book. 3 out of 5 stars.
21 of 23 people found this review helpful.

I've owned this book since 1972, then gave it to a friend. Now ordering another. Excellent fish brine! Unfortunately there is no index and a confusing "table of contents" but after I've brined and smoked over 1000 lbs of salmon/stugeon with rave reviews I would say it is a book worth the cost. A great seasoned salt recipe is also included.

Useful Smoking Advice 4 out of 5 stars.
21 of 21 people found this review helpful.

This book discusses smokers you can build, or purchase instead, and also gives tips on how to run your smoker for optimum results. Various fuels to use in smokers are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more. Another book you may find of interest is THE QUICK AND EASY ART OF SMOKING FOOD by Chris Dubbs and Dave Heberle.

Editorial Review:

Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.