Culinary Arts & Techniques Books - Page 14

Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931

Irma S. Rombauer

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

Editorial Review:

In 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.

This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here -- Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few -- but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.

Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.

The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.

On Baking: A Textbook of Baking and Pastry Fundamentals

Sarah R. Labensky, Klaus G. Tenbergen, Eddy VanDamme, Pricilla Martel, Software Sierra

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

A fine book reference from a fine Pastry Chef!! 5 out of 5 stars.
19 of 19 people found this review helpful.

I had heard about this book from friends and colleagues and was determined to get it. After reviewing the recipes, ingredients, techniques and methods, I have determined this to be a PREMIERE and excellent reference book for improving my baking and pastry skills. It is truly a great asset to any beginner/intermediate/advanced home pastry chef-in-the-making.

If you don't get this book you are really missing out on a great opportunity to really learn the art of baking and pastry.

*** Did I mention that the book includes a CD-ROM of MasterChef and all of the recipes in the book?

Editorial Review:

For courses in Introduction to Baking and Baking and Pastry Fundamentals. Following the successful approach developed with Labensky's On Cooking, 3/e, On Baking is a carefully designed text intended to teach both the principles and practice of baking and the pastry arts. The focus of the book is the underlying baking principles and skills necessary to produce a wide array of baked goods and confections.

Fix It And Enjoy It Cookbook

Phyllis Pellman Good

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

Editorial Review:

Meet the FixIt and EnjoyIt Cookbook, an irresistible collection of AllPurpose, WelcomeHome Recipes.  This book is a “cousin” of the extraordinarily popular FixIt and ForgetIt Cookbook, which offers choice recipes for stovetop and oven cooking.

This merry collection is packed with more than 800 recipes! Each includes the amount of prep time and cooking time needed. Each includes clear, stepbystep procedures for making the dish.

FixIt and EnjoyIt Cookbook delivers recipes that are easy and pleasing for the cook—and all who gather around the table. This is good food for everyday! In the FixIt and ForgetIt tradition.

FixIt and EnjoyIt Cookbook is by New York Times bestselling author Phyllis Pellman Good, lead author of the FixIt and ForgetIt Cookbook series.

FixIt and EnjoyIt Cookbook brings you
delicious food for everyday that is easy to prepare;

• recipes which use ingredients that are already in most cooks’ cupboards;
• recipes which are not intimidating; the skills they require are simple and basic;
• nutritional food which your family and friends of all ages will heartilyenjoy!

In The Sweet Kitchen: The Definitive Baker's Companion

Regan Daley

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Customer Reviews:
Total reviews: 25 Average rating: 4.5 of 5

Editorial Review:

AH, DESSERT.

It's the ultimate comfort food. A simple crumble, with all its memories of childhood. A slice of still-warm blueberry pie. That chocolate truffle with just a hint of chestnut melting away so mysteriously. Yet many cooks are intimidated by the idea of preparing these delights themselves.

Professional pastry chef Regan Daley maintains that baking is no mystery. Anyone, she insists, can make a fabulous dessert—as long as the ingredients are chosen with care. The components of most desserts are few, so they must be of the highest quality. She knows firsthand how fresh butter or the right chocolate can transform a simple cake. She knows the stunning difference between a silky lemon curd made from the juice of fat lemons and one made from bottled juice, that shortcakes made with bland, pulpy strawberries shipped three thousand miles can't compare with those made with rice, red local fruit and fresh cream.

In the Sweet Kitchen will help you navigate through the world of sweet cooking, providing extensive information on hundreds of ingredients, from vanilla beans to rose water to durian fruit. It explains how to select, store and best use baking elements as common as cornstarch or flour and as unusual as cloudberries or manuka honey. It unlocks the simple secret of truly great desserts—knowing your ingredients:

—the best kind of cocoa to use for dark, fudgy brownies

—the differences among cream of coconut, creamed coconut and coconut and coconut cream

—which vanilla bean is best in poached pears

This ultimate cookbook/reference volume makes it all clear, and also provides hundreds of invaluable tips and techniques Regan mastered during her professional career.

In addition, Regan offers practical advice on equipment: Do you really need a state-of-the-art apple corer? Will using nonstick pans affect the outcome of your baked goods? Indispensable tables such as the Baking Pan substitution Chart and the Cake Troubleshooting Chart help you modify your recipes—or figure out what went wrong. And the unique Flavor Pairing Chart is a must for inspiration and a list of great partners.

Regan shares more than 150 of her favorite desserts, both simple and seductive. Thick slices of Toasted Hazelnut Pound Cake are perfect for a picnic; Oven-Roasted Pears with Red Wine and a Gratin of Goat's Cheese make a sensational finale to an elegant dinner party; Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup is great any time of day. There are homey desserts with special twists—Guava Cheesecake, the World's Sexiest Sundae—not to mention addictive brownies, mouthwatering pies, nostalgic cobblers, mousses, ice creams, quick breads, fritters and more.

This is the essential reference for home bakers and professional patissiers alike.

FamilyFun: Cooking with Kids

Deanna Cook

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

Not your average kid cook book. 5 out of 5 stars.
12 of 12 people found this review helpful.

I was happy to see this was money well spent. This isn't little snack foods for kids to make for kids,(ie. "ants on a log"). There is a great variety of snacks, meals, dessert, ect. in this cook book that can feed the family. If you have read Family Fun magazine then you know the format for their recipes. It neatly points out what kids can do and when adults should help out. Nice hardcover with spiral. All ages.

Well-rounded cookbook 5 out of 5 stars.
8 of 8 people found this review helpful.

I bought this cookbook for a family with a vegetarian mother. I really enjoyed that there were a wide range of recipes were/could be meatless. It had a much better format than most of the kids' cookbooks I looked at, and I appreciate that it uses fresh whole foods rather than assembling convenience or pre-packaged products. I am probably going to purchase one for our family as well.

Cooking with kids 5 out of 5 stars.
7 of 8 people found this review helpful.

I purchased two of these cookbooks for each of my two granddaughters. They both have already made many recipes and love the book...so do I. I recommend this HIGHLY to anyone who wants to teach their children/grandchildren a fun way to learn to cook.

Williams-Sonoma: Essentials Of Roasting (Essentials of...)

Rick Rodgers

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

Really useful book 5 out of 5 stars.
12 of 12 people found this review helpful.

I bought this book because I wanted to learn how to make those mouth watering roasted dishes one sees on TV. The book has tons of recipes sorted in different categories like starters, fish, poultry, meats, vegetables, etc. The book starts by explaining the basics of roasting and the utensils you'll need. The recipes are easy to follow and explicit enough to know how wide to cut the ingredients for example. All this without extending more than necessary. I particularly like the BIG, colorful and sharp pictures that come with every recipe. It has helped me get an idea on how the dish should look like. Not all steps have a picture, only those that are prone to confusion do.

I have made several recipes from the book and the feedback has been very positive, and I'm not an expert or anything. Based on this I'm thinking of buying more books from this author and/or publisher.

Editorial Review:

The fourth volume in the Williams-Sonoma Essentials series offers a complete look at cooking in the dry heat of an oven. Over 130 recipes, including meats, poultry, fish, shellfish, fruits, and vegetables, are supplemented by thorough discussions of roasting techniques and equipment. Each recipe is paired with a photograph of the finished dish and many feature additional images illuminating a confusing recipe element. The authors include Melanie Barnard, Rick Rodgers, and Bob & Coleen Simmons.

Key Features:

* Over 130 delicious recipes; beautiful full-color photographs for every recipe; how-to photographs illuminating challenging tasks

* Intuitive recipe organization, from simple to complex

* Reader alerts for advance prep time, oven temperature, and hard-to find ingredients

Gordon Ramsay's Passion for Flavour

Gordon Ramsay, Roz Denny

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

GORDON & OTHER SIX LETTER WORDS. 3 out of 5 stars.
13 of 25 people found this review helpful.

OF HIS MANY COOK BOOKS PASSION FOR FLAVOR IS NOT HIS BEST - HOWEVER IN SAYING THAT, HIS SELECTION
OF RECIPES IS MORE OBSCURE THAN CLASSIC - ON TURNING EACH PAGE YOU HOPE TO RUN ACCROSS A DISH
YOU CAN'T WAIT TO COOK INSTEAD THE PAGES KEEP TURNING WTH NO REAL EXCITEMENT OR TITILATION.

HIS REAL GIFT TO THE READER IS HOW TO DEVELOP SKILLS IN PRODUCING THE BASIC GROUNDWORK ON WICH
TO BUILD FLAVOR IF YOU DIDN'T ALLREADY KNOW HOW TO MAKE A TOMATO CONCASSE OR CREME PATISSERIE
THIS BOOK IS INVALUABLE - MUCH OF THE INGREDIENTS FOR SOME OF HIS DISHES WILL BE HARD IF NOT
IMPOSSIBLE TO FIND IN THE STATES - IE; RED MULLET - BRILL - GOOSE FAT - PARTRIDGE ETC IF YOU CAN FIND
THEM EXPECT TO PAY HANDSOMLY - NEARLY EVERY RECIPE INVOLVES LARGE QUANTITIES OF EXPENSIVE GOODIES.
MY FIRST SHOT AT ONE OF BIG BOYS RECIPES WAS HIS RABBIT/CABBAGE/CEPES TERRINE - IT COST A SMALL
FORTUNE - TOOK HOURS TO MAKE BUT SURPRISINGLY IT TURNED OUT GREAT.
SO RAMSAY FANS GIRD UP YOUR LOINS FOR THIS BOOK BUT REMEMBER DON'T GO INTO ESCROW PAYING
FOR THE INGREDIENTS.
BEAUTIFUL PHOTOGRAPHY AS CAN BE EXPECTED - BUT IN MY OPINION I COULD OF DONE WITH SOME MORE EXCITING AND LESS EXPENSIVE RECIPE SELECTIONS - A BOOK YOU WOULD USE TWICE A WEEK INSTEAD OF
ONCE A MONTH.
ON A SCALE OF ONE TO TEN - PASSION FOR FLAVOUR WOULD BE A FIVE TO SIX

Editorial Review:

Look at the images, read the recipes, and just imagine their incredible, mouthwatering taste. These 100 dishes from hot chef Gordon Ramsay radiate an ethereal lightness and outstanding intensity of flavor. Using only the freshest ingredients, minimal butter, and the cleanest, deepest stocks as a base, he conjures up sublime food that never fails to excite the palate. Best of all, Ramsay has adapted many of his most renowned recipes for the domestic kitchen—including Cappuccino of Roasted Langoustine and Lentils, Tortellini of Ratatouille with Sauce Gazpacho, and Crème Brulée with Roasted Rhubarb. All the essential techniques are beautifully explained, and the on-the-page menu includes soups, starters, pastas and risottos, vegetables, fish and seafood, meat, game and poultry, desserts, and ice creams and sorbets. 

3-Ingredient Slow Cooker Comfort Foods: 200 Recipes for Flavorful Favorites Slow-Cooker Style

Bob Hildebrand, Carol Hildebrand

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

Editorial Review:

Cooking comfort-food favorites could not be easier!

Do the words "slow cooker" conjure up visions of endless boring brown dishes? Let acclaimed chef Robert Hildebrand show you how to take your slow-cooker cuisine to the next level-while focusing on favorite comfort foods you never thought you could make in a slow cooker. And best of all, you can make these delicious recipes with just three ingredients! Bob Hildebrand knows the pros - secrets for coaxing fantastic flavor out of slow-cooked food, and he's ready to share. Try his Fresh Tomato Soup, Chicken Fricassee, Tiny Butter Noodles, Fresh Corn and Tomato Stew, Smothered Chicken, Herbed Pork Roast, Fluffy Buttermilk Mashed Potatoes, Peachy Barbecued Spareribs, Bourbon-Laced Tipsy Beef, Wilted Greens with Bacon Dressing, Sweet Potatoes with Onions and Peppers, Easy Peach Cobbler, Warm Honey Gingerbread, Mulled Cider - even comforting toppings like Peppery Milk Gravy and Farmstand Peach Jam. From appetizers and soups to delicious desserts, you will find 200 fantastic recipes you can make and forget while they cook themselves.

The NEW ELEGANT BUT EASY COOKBOOK

Marian Burros, Lois Levine

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Editorial Review:

Originally published in 1960, Elegant but Easy was a mixture of homegrown and imported recipes, liberally seasoned with butter, cream, and cheese (especially American cheese), with a generous helping of convenience foods. Now, almost forty years and 500,000 copies later, authors Marian Burros and Lois Levine have written a completely revised and updated version of the classic cookbook that set the standard for entertaining. The New Elegant but Easy Cookbook reflects the way we cook today while keeping the concept behind the original book: recipes that can be prepared ahead of time so the cook can enjoy the party instead of hovering over the stove. We all know that stirring risotto in the kitchen while your guests are gossiping in the living room is no fun. That's why all the recipes in The New Elegant but Easy Cookbook can be prepared in advance and refrigerated or frozen until your party. While sharing all-new recipes for delectable dishes like Chicken Breasts Stuffed with Goat Cheese, Mediterranean Couscous Salad, Michele's Corn Pudding, or an astonishing Prepare-Ahead Chocolate Soufflé, Burros and Levine have also included 50 favorites from the original cookbook, like Sherley's Parmesan Puffs, Baked Imperial Chicken, Green and Gold Squash, and Lois's Original Plum Torte (the most requested recipe ever reprinted in the New York Times). To make your life even easier, the book has new features, like an ingredients list with mail-order sources and lists of recipes for specific needs and occasions. Best of all, there are ten foolproof menus, from an Old-Fashioned Casual Dinner for 6 to a Brunch for 16 to Cocktails for 24, each with a shopping list and a two-week "count-down game plan" that will take the fear out of entertaining for even the first-time host.

One Dish Meals

Culinary Institute of America

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

Another Hit from the CIA 4 out of 5 stars.
30 of 30 people found this review helpful.

This beautiful book, filled with more than 150 recipes and 100 color photographs, is not your typical casserole cookbook. It takes one dish meals to a whole new level. The recipes prove that one dish meals aren't only for cold weather. They range from long simmering rich and savory winter-type meals to light fare for hot summer days. They also run the gamut from dishes that take hours to cook to ones that take 15 minutes to prepare on those busy days, though casseroles and baked dishes predominate.

Chapters include soups, stews, braises, pastas and baked dishes, sautes and stir fries and light fare. The recipes are very well-written and easy to follow, often with tips and suggestions. If you want to try something unusual and different, you'll surely find it here. In addition to deliciously updated standards such as Shepherd's Pie, Eggplant Parmesan, and Braised Beef Short Ribs, you'll find recipes for Stir-fried Squid with Basil, and Cockles with Chorizo in a Garlic, Wine and Parsley Sauce, and Saigon Subs - offerings from Brazil, Korea, Japan and the Mediterranean.

The one negative in my opinion is the number of ingredients called for that are unlikely to be available in most areas, some of which will be sending you to a food dictionary, such as galangal (an essential ingredient in its dish), duck confit, farro, Korean glass noodles, or wild lime leaves. In most instances, however, substitutions are offered.

Although it's not a book for beginners, the recipes are laid out in great detail and it's an excellent book.

Editorial Review:

The chefs of The Culinary Institute America have compiled a collection of sumptuous one dish meals showcasing a variety of cooking styles and flavors certain to excite one and all.