Culinary Arts & Techniques Books - Page 4

Haley's Hints

Graham Haley, Rosemary Haley

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Customer Reviews:
Total reviews: 38 Average rating: 4.5 of 5

Worth the $$ 5 out of 5 stars.
1 of 1 people found this review helpful.

I've had this book for over 2 years now and have used it intermittently (gardening and storage tips, mainly). Unfortunately, I often forget it's in the house and use expensive, store-bought solutions. Today, however, my bathroom sink was clogged and I have a sick child so didn't want to run to the store for Liquid Plumber (my first instinct). I remembered the book, tried the baking soda/vinegar/boiling water solution and it worked great! So, not only did I save the $5+, I used something much 'greener' than chemicals (one of my new year's resolutions). I'm going to have to look at the contents of the book again and store it in a more handy area so I don't forget about it again!

Editorial Review:

The extraordinary guide to ordinary items and products with time- and money-saving uses. Over 2,000 of them!

In Haley's Hints readers will find:

€ Environment-friendly tips on cleaning and stain removal
€ Money-saving advice on pest control and pet care
€ Practical pointers for children, seniors, and gardeners
€ Recipe tricks
€ Laundry tips
€ Sewing hints
€ Workplace wonders
€ Plumbing, painting, carpentry, and electrical shortcuts
€ Plus a whole chapter on pampering themselves

All topped off with a comprehensive easy-find index to help readers find the exact solution they need-fast.

What Einstein Told His Cook: Kitchen Science Explained

Robert L. Wolke

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Customer Reviews:
Total reviews: 47 Average rating: 4.0 of 5

Editorial Review:

Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions about everyday kitchen phenomena. Using humor (dubious puns included), Wolke, a bona fide chemistry professor and syndicated Washington Post columnist, has found a way to make his explanations clear and accessible to all: in short, fun. For example, to a query about why cookbooks advise against inserting meat thermometers so that they touch a bone, Wolke says, "I hate warnings without explanations, don't you? Whenever I see an 'open other end' warning on a box, I open the wrong end just to see what will happen. I'm still alive." But he always finally gets down to brass tacks: as most heat transfer in meat is due to its water content, areas around bone remain relatively cool and thus unreliable for gauging overall meat temperature.

Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm

Introductory Foods (12th Edition)

Marion Bennion, Barbara Scheule

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

Editorial Review:

A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. The volume addresses food choices and sensory characteristics, food economics and convenience, food safety, food regulations and standards, principles of cookery, fats, frying and emulsions, sweeteners, crystallization, starch, and cereal grain, bakery products, produce, dairy products and eggs, meat, poultry and seafood, beverages and food preservation. For Dietitians and those in family and consumer sciences.

The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

Sharon Kramis, Julie Kramis-Hearne

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

The ultimate cookware 5 out of 5 stars.
17 of 17 people found this review helpful.

.

The introduction of the book is dedicated to cast iron pan itself; selection, care and use. The rest of the book is recipes that use the cast iron pan. With cast iron, all you need is the basics to get started and lots of practice.

The soda bread recipe brought me back to my childhood in grandma's kitchen, that alone is worth the price of this book.

My favorite recipe was the Rose-Mary Crusted Rack of Lamb, and there are several others.

Editorial Review:

The cast-iron skillet is the original gourmet-cooking tool. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.

Bake until Bubbly: The Ultimate Casserole Cookbook

Clifford A. Wright

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Customer Reviews:
Total reviews: 13 Average rating: 3.0 of 5

Editorial Review:

Bake until Bubbly

"Everybody who grew up on tuna noodle casserole or macaroni and cheese remembers that bubbling dish brought to the table with its top dappled golden brown, piping hot and inviting. My passion for casseroles was born from memories of my childhood and my mother's lasagna, thick and rich and gooey and delicious. But once I had three children of my own, casseroles were the solution to many frenzied nights. We all loved the simplicity, ease, and satisfaction of a well-baked casserole. One of my favorite dessert casseroles was the Pear Crisp my kids and I made in late August when our pear tree was groaning from the weight of those luscious orbs ripening. We'd cut them up and arrange them in a casserole with cinnamon and then blanket them with a streusel made of flour, butter, and sugar before baking until bubbly. Hey, what a great name for a book!"
--from Bake until Bubbly

Advance Praise

"Bake until Bubbly . . . the name says it all. Visions of creamy, tender casseroles with crusty, crunchy tops immediately come to mind and Clifford Wright's book delivers. You will find easy-to-make one-dish recipes like the rustic but elegant Veal Saltimbocca and Cassoulet and comfort food such as Blue Cheese Halibut Bake; Sausage, Red Bean, and Apple Casserole; Cranberry-Apple-Walnut Crisp; and Blackberry and Cream Cheese Cr?pes Casserole. I love the fact that you can find everything from breakfast casseroles to vegetarian options to desserts. The Potato, Bacon, and Gruyere Casserole is coming to my next potluck."
--Dede Wilson, Contributing Editor to Bon Appetit magazine and public television host

"Just when I thought there was little left to be exploited in casserole cookery, Clifford Wright comes up with an herby tamale pie with cornmeal mush, an Irish rutabaga pudding, a baked rigatoni with meatballs, a nectarine and almond dessert casserole, and numerous other fascinating dishes guaranteed to add new and exciting dimension to this succulent style of cooking."
--James Villas, author of Crazy for Casseroles and The Glory of Southern Cooking

Jamie's Dinners: The Essential Family Cookbook

Jamie Oliver

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Customer Reviews:
Total reviews: 31 Average rating: 4.5 of 5

great all around cookbook 5 out of 5 stars.
5 of 5 people found this review helpful.

i got this book a few years ago when i first wanted to cook professionally. i am now a dinner chef at a cafe, and this is my go-to cookbook when i cant think of the last dinner special or salad for the night. everything is presented in an easy to follow, throw together style, and you rarely have need for a mesuring device other than your hands. i dont think ive made any recipe in this book that i havent liked. i have bought this book as a present on a few occassions for cooks of all levels. i definately recommend this book to anyone.

Editorial Review:

Cooking sensation Jamie Oliver returns with a cookbook designed to delight the entire family! estselling cookbook author Jamie Oliver takes his signature fresh, fun cooking style into new territory by putting his focus on the family. Designed to encourage us to eat healthier meals at home and enjoy our time spent in the kitchen, Jamie's Dinners features over 100 new and simple recipes for easy-to-afford, easy-to-prepare gourmet dinners that will get even the busiest of families back into the kitchen. Jamie's pared-down style and inventive use of fresh, uncomplicated ingredients will ensure that even novice chefs can cook up delicious dinners with confidence and ease using accessible, stylish recipes that the whole family will love, such as Farfalle with Carbonara and Spring Peas and Japanese-Style Saturday Night Steak.

Taste of Home Winning Recipes: 645 Recipes from National Cooking Contests

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

Editorial Review:

For the first time, in one comprehensive collection, Taste of Home brings you 645 ribbon-winning recipes—all easy to make with step-by-step instructions and everyday ingredients.

Thousands of recipes from great home cooks were submitted, sorted, screened, tested and judged in national cooking contests by the food editors and test kitchen professionals of the world’s #1 cooking magazine, Taste of Home. Enjoy the very best of these prize-winning recipes, all gathered into this comprehensive collection of Taste of Home Winning Recipes.

Peek inside and discover…
* 645 ribbon-winning recipes, all made with everyday ingredients and easy-to-follow step-by- step instructions
* Full-color, mouth-watering photo with every recipe
* 17 scrumptious chapters, including world-class appetizers, soups and entrées, plus top- rated breads, desserts, and sweet treats
* At-a-glance icons highlight the first-place winners in each chapter
* Handy tab dividers make it easy to find and flip to the chapter you want—an alphabetical index on each tab divider allows you to quickly preview each prize-winning recipe
* Practical reference section includes a food substitution chart, food equivalent chart, spice and herb information, and a food storage chart

Whatever the occasion…whatever the meal…with Taste of Home Winning Recipes in hand, you’ll have 645 top-honor recipes.

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

Jamil Zainasheff, John Palmer

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Brewers Publications Amazon Marketplace: 27 new & used starting at $12.30

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Best recipe book out there 5 out of 5 stars.
2 of 2 people found this review helpful.

I have already brewed several of the beers from this book and have had outstanding results. You will need a primary book for the beginner, but if have brewed before and want to get away from kits this is definitely the way to go. You can get most of the recipes free via podcast, but there is other information included in the book that the podcasts miss. I would definitely recommend adding this book to your brewing repertoire.

Buy this book!!! 5 out of 5 stars.
1 of 1 people found this review helpful.

Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

This book is less than the price of an extract kit ... but contains recipes and advice that are worth so much more. I've brewed the Kolsch, the Belgian Wit, and just received my grain for the British Bitter.

I brew the all-grain versions but John and Jamil include extract and partial-mash versions of each recipe. They give you great pointers for each style and give you the exact fermentation temperatures for each recipe.

Beautiful Beer 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a fantastic book, I've been brewing every week since I got the book 7 months ago. Fantastic recipes, brilliant advice.

Jacques Pepin's Complete Techniques

Jacques Pépin

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Customer Reviews:
Total reviews: 39 Average rating: 4.5 of 5

Complete Techniques, a complete misnomer 1 out of 5 stars.
1 of 3 people found this review helpful.

I'm a pretty good cook and went to culinary school. I'm also eager to learn everything I can. I'm hardly a snob when it comes to food and preparation. I also read a lot of cooking non-fiction.

I love Jacques Pepin. I think he's the name man and am currently reading his biography. So, it pains me to give this review, but I gotta be honest, this book sucks. The descriptions are way too brief and half the techniques in here are completely useless with today's cooking. Tremendously disappointing.

Want a real complete technique book? Check out La Varenne Pratique by Anne Willan or The Professional Chef from the CIA.

Sorry Jacques.

Editorial Review:

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library.

Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian

Ann Gentry, Anthony Head

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Customer Reviews:
Total reviews: 33 Average rating: 4.5 of 5

Editorial Review:

With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California 's culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you'll find recipes for 150 of the restaurants' most popular dishes, such as Lentil-Walnut Pâté; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.