Culinary Arts & Techniques Books - Page 16

Food Network Kitchens Cookbook

Food Network Kitchens

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

These are Quality Recipes for Good Cooks 4 out of 5 stars.
122 of 134 people found this review helpful.

This `food network kitchens cookbook' is a type of celebrity chef cookbook, similar to those by Sara Moulton and Tyler Florence, which are by well known culinary personalities not associated with a particular restaurant or cuisine like Mario Batali (Italian) or Ming Tsai (Chinese). Books in this class are most useful to people who are already reasonably good cooks and use such books as a resource to broaden their range without having to buy a large number of cookbooks. The `celebrity chef' source for these books should be a reasonable assurance that the book's recipes will be well crafted. In satisfying this objective, this volume succeeds very well.
First, the book contains recipes from a wide range of cuisines with a totally predictable distribution. Out of the advertised 160 recipes, I count 19 Italian, 10 Mexican, 7 Japanese/Chinese, 6 Thai/Vietnamese, 5 French, 4 Greek/Mediterranean, 4 Southwestern/Tex-Mex, 4 Cajun/Creole, 3 Central European, and 2 South American. This count is based entirely on the country name in the title of the recipe or a distinctly Italian, French, Spanish, etc. name of dish or ingredient (Challah, for example is Yiddish and is counted as a central European dish). The potato, cheese, and egg breakfast dish may have a Spanish origin, but I didn't dig that deeply. You get the idea.
Second, the book contains sections on breakfast, sandwiches, breads, and desserts. One or more of these subjects are often missing from this type of book. Including them reinforces the value of the book as a source for entertaining and `having fun with food'.
Third, I find the recipes very sophisticated, worthy of something found in `Cooks Illustrated' or `Good Eats'. The recipe for foccacia, for example, is very careful to start with a sponge, which is allowed to bloom for 30 minutes. No short cuts here. Another example is in the biscuit recipe which adds butter in two different ways to enhance both flakiness and tenderness. I'm impressed. The score here isn't perfect. I detected a less than ideal recipe for Snickerdoodles cookies. None of this should be surprising. These recipes come from a demanding kitchen environment where they are prepared often, with some amount of experimentation and analysis to present them on Food Network shows.
Fourth, the discounted price is right. My giving four (4) stars is based on a price of 23 dollars or less. The list price of about 30 dollars is too much for 160 recipes.
Fifth, there are very few exotic ingredients required, in spite of the diversity of the sources. It does require lemon grass, but does not require Kafir lime leaves or Aleppo pepper. Similarly, there are few overly complicated recipes and several which are fairly simple. However, this is NOT a `fast and easy' book. I suspect that most novice cooks would find most of the recipes in this book somewhat involved. This is consistant with the fact that the authors did a good job of presenting interesting recipes which give professional quality results. All the dishes I prepared were very successful.
So why didn't I give this five (5) stars? The main reason is that the book tries to do more than it can possibly do well in 281 pages. It also does not do one thing which this `celebrity chef' class of book commonly does: give us a nice story or background to make each dish more interesting and make us want to read through the whole book. The book does not include an estimated preparation time make ahead tips. This is why I make the point of saying this book is best for a cook with experience. The misdirected effort is in the `essentials' chapter of 14 pages which gives a page or two on subjects which can each fill large books. A sentence referring the reader to books on technique by Jaques Pepin or James Peterson would have been much better. Also, of the advertised 300 photographs, only about half do justice to the food. Many are pictures of the food network staff at work. Many pictures of the food are too close or too far away. The photographs do not significantly enhance the value of the book. Some background stories however about Mario or Sara or Emril would have been great fun, especially if they connected the recipe to the show. If getting permission to include such material was too much to ask, then stories on how they worked up the recipes would have been neat. A missed opportunity, I think.

Editorial Review:

Cooking secrets and techniques that help make celebrity chefs famous from experienced off-camera chefs from the Food Network Kitchens.

Quotes and stories throughout, offering consumers a fascinating look inside the Food Network.

Exquisite photography and Food Network recipes providing inspiration and confidence that every dish will be a success.

The Cast Iron Chef: The Main Course. With a wide range of dishes, and help on how to cook dutch oven in your home, dutch oven cooking has never been easier.

Matt Pelton

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Editorial Review:

Like Dutch oven food but don't have time to cook? Or do you just not have the right recipe for what you're craving? Dust off your Dutch oven and prepare your taste buds for mouthwatering Dutch oven food. With the Cast Iron Chef, you'll find cooking with a Dutch oven is easy, efficient, and, best of all, delicious! In this handy book, chef Matt Pelton outlines the ins and outs of Dutch oven cooking, from seasoning your oven to choosing your heat source, and shows you tips and tricks on how to adapt recipes and cook Dutch oven food in the comfort of your own kitchen. With its wide range of dishes, this book covers staple recipes like meats, potatoes, soups, and breads, but also brings to your table a variety of favorite ethnic dishes. You'll find your options are endless when it comes to cooking with a Dutch oven. Whether you're firing up the coals or using your kitchen stove, Dutch oven cooking is more versatile than ever before. The only thing set in stone is the potential for great-tasting food!

Julia Child (Penguin Lives)

Laura Shapiro

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

A biography of Julia Child from the award-winning author of Perfection Salad

One of the most beloved figures in 20th century American culture was Julia Child, the bouyant “French Chef” who taught millions of Americans to cook with confidence and eat with pleasure. With an irrepressible sense of humor and a passion for good food, Child ushered in the nation’s culinary renaissance and became its chief icon. Unlike the great cooking teachers who preceded her, she won her audience through the revolutionary medium of television. Millions watched as she spun threads of caramel, befriended a giant monkfish, wielded live lobsters, flipped omelets and unmolded spectacular desserts. Her occasional disasters, and brilliant recoveries, were legendary. Yet every step of the way she was teaching carefully crafted lessons about ingredients, culinary technique, and why good home cooking still matters.

Award-winning food writer Laura Shapiro describes Child’s unlikely career path, from California party girl to cool-headed chief clerk in a World War II spy station to bumbling amateur cook and finally to the classes at the Cordon Bleu in Paris that changed her life. Her marriage to Paul Child was at the center of all her work. Unlike much of what has been written about Child, Shapiro portrays a woman who was quintessentially American, and whose open-hearted approach to the kitchen was a lesson in how to live.

Hodgson Mill Whole Grain Baking: 400 Healthy and Delicious Recipes for Muffins, Breads, Cookies, and More

the bakers of Hodgson Mill

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Total reviews: 3 Average rating: 3.0 of 5

Editorial Review:

A comprehensive guide to baking with whole grains from one of America's leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes!

If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format.

Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding.

All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.

On Cooking: A Textbook of Culinary Fundamentals (3rd Edition)

Sarah R. Labensky, Alan M. Hause

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

Culinary Arts. 5 out of 5 stars.
12 of 12 people found this review helpful.

One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five star culinary instruction provided by the chefs teaching at that school. (That is, you can do so if you're willing to get up an extra hour or two early on the morning of non-Hotel School student enrollment, and if you're lucky enough to beat the crowds or at least slip in as a substitute participant.) In addition to numerous recipes and pieces of valuable advice, information and memories -- particularly of the last night, on which we had to put together a four-course meal, fine dining style, complete with menu, garnishments and perfectly laid table -- Cornell's "cooking class" has enriched my kitchen by two items I have since found it very hard to do without: A professional grade chef's knife, and Sarah Labensky's and Alan Hause's "On Cooking," which we used as our textbook.

Much more than that, however, "On Cooking" is in fact a near-complete reference on everything related to the culinary arts, from the history of cooking to new foods developed in the 20th century, from sanitation and safety to nutritional values, from recipe writing to menu composition, from knifes and other pieces of equipment to edible kitchen staples, from the principles of cooking to various techniques and food presentation -- and of course, on every conceivable kind of food, from coffee, tea, spices and condiments to dairy products, stocks, sauces, soups, red and white meats, charcuterie, fish and shellfish, eggs, vegetables, potatoes, grains, pasta, salads, fruits, sandwiches, hors d'oeuvres, canapes, breads, pies, pastries, cookies, cakes, custards, creams and frozen desserts. Along the way, numerous tables, diagrams and pictures illustrate and exemplify the given information, making it easy to digest and memorize. The book concludes with an extensive bibliography and recommendations for further reading, and a detailed glossary of essential culinary terms.

Recipes are chosen to match individual chapters, and provide both a practical application and a more profound understanding of the respective chapters' subject matter. They include everything from American and international classics (assorted muffins, scrambled eggs and eggs benedict, focaccia, club, Reuben and other sandwiches, minestrone, French onion soup, gazpacho, New England clam chowder, Cesar, Roquefort, Thousand Islands and other dressings, various mayonnaises, coleslaw, cobb salad, Asian chicken salad, salade Nicoise, potato salad, Thai noodle salad, spanakopitta, grilled portabella mushrooms, carpaccio, lemon curd, hummus, various salsas, guacamole, pesto, hollandaise, bolognese, barbecue, bordelaise, bearnaise, Madeira, mornay, tartar, bechamel and other sauces, various stocks, broths and consommes, polenta, various kebabs, pilafs and risottos, paella, falafel, quiche lorraine, pizza, cannoli alla siciliana, macaroni and cheese, fettuccine Alfredo, clams casino, gravlax, oysters Rockefeller, fillet of sole bonne femme, matzo balls, duck confit, chorizo, chicken cacciatore, coq au vin, chicken curry, pico de gallo, chicken and veal fricassees, osso buco, chili con carne, Swedish meatballs, assorted burgers, meatloaf, T-bone, pepper and other steaks, cassoulet, chateaubriand, tournedos Rossini, beef Stroganoff, entrecote bordelaise, boeuf bourguignon, Hungarian goulash, ratatouille, baked beans, spaetzle, gnocchi, hush puppies, roesti potatoes, gratin dauphinois, baked potatoes, crepes, applesauce, New York cheesecake, sabayon, frangipane, assorted pies, tarts and tortes, various meringues and sorbets, creme brulee, chocolate mousse, chocolate angel food cake, sponge cake, brownies, ladyfingers, Madeleines, toll house cookies, gingerbread cookies, buche de noel, and spiced cider) to more unusual dishes such as:

Chilled cherry soup
Perfumed shrimp consomme
Beet vinaigrette
Shallot curry oil
Walnut pesto
Nopal cactus salsa
Pink peppercorn beurre blanc
Crayfish butter
Zucchini bread
Potato cheddar cheese bread
Salmon and sea bass terrine with spinach and basil
Salmon croquettes
Grilled red snapper burger with mango ketchup
Tex-Mex turkey sausage
Sauted pork medallions with red pepper and citrus
Marinated loin of venison roasted with mustard
Roast pheasant with cognac and apples
Stuffed wontons with apricot sauce
Wild rice and cranberry stuffing
Goat cheese ravioli in herbed cream sauce
Spicy sweet potato and chestnut gratin
Grits and cheddar souffle
Potato-ginger puree
Cilantro puree
Grilled seckel pear with sherry bacon vinaigrette
Balsamic raspberries
Figs with berries and honey mousse
Kirsch mousse
Pistachio citrus cheesecake
Chocolate flourless cake
English muffin loaves
Oatmeal stout ice cream
Quince jam

At 1100+ pages a veritable brick, despite its size "On Cooking" has become as much a key part of my kitchen as my chef's knife, my tea infusers, and various other pieces of equipment. I don't harbor any intentions of becoming a professional chef (nor any aspirations to even remotely that level of culinary skills), but I love to cook, and this is one of the cookbooks I'd be least likely to part with -- ever.

"Cookery is become an art, a noble science; cooks are gentlemen." -- Robert Burton, British author (1621).

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
Joy of Cooking: 75th Anniversary Edition - 2006

Editorial Review:

For introductory food preparation courses in culinary arts hospitality management, and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's students. Comprehensive and well written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics such as food history and food science.

The Professional Chef's Knife Kit

Culinary Institute of America

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Customer Reviews:
Total reviews: 19 Average rating: 4.0 of 5

Editorial Review:

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician–the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Cooking with Honey: Storey Country Wisdom Bulletin A-62

Joanne Barrett

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

Cooking With Honey 5 out of 5 stars.
25 of 25 people found this review helpful.

Cooking With Honey is an excellent small book/bulletin. This book is an essential guide everyone should have in their kitchen. This is better than a cook book, it tells you the right way to cook with honey, how to convert your favorite recipes to use honey instead of sugar and some fats. You can not go wrong with this handy book.

A real gem with great wisdom 5 out of 5 stars.
19 of 19 people found this review helpful.

Have been trying to find some ways to cut back drastically on the white sugar needed in various recipes because white sugar has no health benefits, while honey does. But I was hesitant to use honey for fear I would use to little or to much. This is where this gem of a booklet helped alot. For instance I discovered that while you substitute one cup for the one cup of sugar a recipe calls for, you also decrease the amount of liquid in the recipe by 1/4 cup. Or is a baked goods recipe if no baking soda is called for, you need to add 1/2 teaspoon of baking soda because honey is acidic. And when baking with honey you need to cook longer in the oven and at 25 degrees lower than called for in the recipe. And that most honey breads and cakes improve with flavor if they are baked and then wrapped a day before eating. And if you want to use honey when canning fruit, you have to cook the fruit a bit longer because honey contains liquid. Pages 9-30 are recipes that are really great. And page 8 notes that honey is healthier and that should a bee encounter pesticides it doesn't return to the hive.

Editorial Review:

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Boulevard: The Cookbook

Nancy Oakes, Pamela Mazzola, Lisa Weiss

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

Editorial Review:

Every once in a while a restaurant changes a city’s dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later, the Audiffred Building overlooks a bustling Ferry Plaza, and it ’s impossible to imagine a San Francisco without its Boulevard. Bathed in the glow of the restaurant’s hand-blown lights, with stunning views of the waterfront, dining at Boulevard always feels special. Oakes and long-time collaborator and chef de cuisine, Pamela Mazzola, have seduced locals and visitors alike with their artful yet accessible French-influenced regional American cooking. In BOULEVARD, Oakes and Mazzola present 75 recipes, each anchored by a favorite main and accessorized with an exuberant collection of irresistible sides, all eminently cookable at home. Consider, for example, Pan-Roasted Wild King Salmon in Cider Sauce with Potato-Bacon-Watercress Cake and Shaved Apple and Fennel Salad; Buttermilk-Brined Fried Little Chickens with Cream Biscuits; and Veal Chops with Porcini and Asiago Cheese Stuffing with Roasted Fingerling Potatoes, Tomatoes, Pancetta, and Arugula. With every recipe prefaced by the chefs’ wise and unapologetically opinionated cooking notes, BOULEVARD answers the long-running demand for a dialogue with the creative team behind the restaurant ’s enduring popularity.

The Beach House Cookbook

Barbara Scott-Goodman

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

Seafood - who could ask for more? 5 out of 5 stars.
7 of 7 people found this review helpful.

The table of contents started me drooling (look in the See-Inside-the-Book above). The book makes good use of readily available seafood plus fresh fruits (for fruit cobbler or a sundae). Sure, the recipes may be found in a variety of cookbooks, but this pulls together the ones you want while at the ocean.
A few recipes use ingredients that I wouldn't have on hand (capers, chickpea flour), but most are straight forward. The color photographs really whet your appetite.
This was favorably reviewed by the Baltimore Sun saying it "captures the evocative moods of summer."

Editorial Review:

A great day at the beach calls for great food especially delicious, quick dishes that leave time for fun in the sun. Barbara Scott-Goodman serves up more than 75 recipes for sensational meals for those spending a weekend at the coast or for whom the seaside is home. Recipes for appetizers, soups, sandwiches, main courses, salads, desserts, and cocktails feature farmstand fruits and vegetables, fresh fish and shellfish, and meats for the grill that celebrate summer's bounty. Steamed Mussels in Tomato-Fennel Broth and Chicken & Soba Noodle Salad with Spicy Asian Peanut Sauce make for delightful post-beach fare. Fire up the barbecue for Grilled Swordfish with Mango Salsa and voil ! instant backyard beach party. For dessert, Strawberry-Rhubarb Pie or Brownie Sundaes with Raspberry Sauce are guaranteed to please. With photos that capture the beauty of both the coast and the cuisine, The Beach House Cookbook offers all the right ingredients for fabulous dining with an ocean view.

Kitchen Conversations: Robust Recipes and Lessons in Flavor from One of America's Most Innovative Chefs

Joyce Goldstein

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Customer Reviews:
Total reviews: 2 Average rating: 3.5 of 5

Background info good, ingredients....?? 3 out of 5 stars.
2 of 2 people found this review helpful.

For those who want to know why and how a dish tastes good, balanced, etc. there are snippets of information scattered about the book. This is one of the rare books that EXPLAINS the WHYS instead of showing you just the HOWS. The wine matching sections were particularly informative. Unfortunately a lot of recipes use ingredients which a common home kitchen probably won't have and may have trouble procuring. Read this book for the information but not for the recipes.

how to make meals simple and delicious. 4 out of 5 stars.
1 of 1 people found this review helpful.

i saw the quilt/chef show at the oakland art museum, and knew that i had to buy joyce goldstein's book. i love to cook, but can never determine how to just rustle something together with products that i bring home. her book really puts all those things together. she explains how we taste, and, therefore combining ingredients to make it delicious in a very simple way. the section on wine selection will appeal to everyone. if one decides to make a dish, it will explain how to put things together so that the food will taste good.

Editorial Review:

The author of The Mediterranean Kitchen shares some of her secrets, as well as 160 innovative recipes for such delicacies as roast duck with caramelized turnips and parsley and escarole salad. Tour.