Quick & Easy Books - Page 14

Quick & Easy Japanese Cuisine for Everyone

Yukiko Moriyama

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Quick & Easy Japanese Cuisine for Everyone 5 out of 5 stars.
15 of 15 people found this review helpful.

I have been living in Japan for 3 years and we are about to move back to the U.S. One of my Japanese friends pulled out her copy of this book to give me some recipes. She actually bought it when she lived in the U.S. so she would have English language versions of recipes to give her American friends. She found this book to be very close to her mother's and grandmothers' way of cooking. The recipes are easy to follow and the illustrations of preparation techniques are very helpful even for someone without any prior knowledge of Japanese food preparation.

possibly the best cookbook I have ever bought 5 out of 5 stars.
13 of 13 people found this review helpful.

I bought this book from a Japanese bookstore in "Japan Town" in San Francisco on vacation. I am online now buying more for my friends. I compared this book with every other english language Japanese cookbooks in the store (and there were MANY). I found this one to be superior to the rest as it contained everything I would need to prepare meals. I should mention I have lived in Japan for 5 years and have a good feel for what is authentic. This book has allowed me to create some very nice meals at home approaching resturant quality of those found in Japan. I expecially like the pictures that show all the steps of the preparation including pictures of the ingredients. Also included is a section that shows how food is served (presentation on table).

Honestly, I don't see how you can go wrong buying this book. Its inexpensive and contains EVERY aspect you need to be sucessful: tools and utensils, knife skills, ingredients, recipies, and presentation.

Now I just wish I could find similar books for Greek, Italian, Thai, and so on...

-Steve Maercklein
Austin, Texas

Editorial Review:

Even those unfamiliar with Japanese cooking can follow the steps in this book and feel confident in achieving great tasting, authentic results.

The Best 50 Sushi Rolls (Best 50)

Carol M. Newman

Amazon Price: $5.95 List Price: $5.95 Usually ships in 24 hours By: Bristol Publishing Enterprises Amazon Marketplace: 27 new & used starting at $1.85

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Customer Reviews:
Total reviews: 12 Average rating: 2.5 of 5

Waste of Money!!!! 1 out of 5 stars.
16 of 16 people found this review helpful.

This book was a joke!! It was an actual insult to Japanese cuisine. I thought that this was going to be a nice little book with recipes for some great sushi rolls, but I got surprised!! There are no pictures or diagrams what-so-ever except the one on the cover. And the sushi rolls that they have listed are horrible......"goat cheese, corn, and basil roll", "blt roll", and "peanut butter and jelly roll". Get real.
Don't even waste your money on this book. It should have a negative rating if that was possible.

A fun little gift item 4 out of 5 stars.
2 of 7 people found this review helpful.

I think it's amusing to find everyone taking something--that's not supposed to be a serious book on sushi--so seriously! If you are a fan of some of the crazy rolls we see on sushi menus these days (and there are pletny of them), this tiny book plays up to that. At four bucks from a company with a line of these little 'Best of' series, what does one expect?

Editorial Review:

Easy-roll recipes, some traditional and many innovative, are easier to construct than you think. While you are rolling, learn a little about Japanese etiquette and phrases.

Microwave Gourmet

Barbara Kafka

Amazon Price: $14.93 List Price: $21.95 Usually ships in 24 hours By: William Morrow Cookbooks Amazon Marketplace: 52 new & used starting at $5.85

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Not my thing 3 out of 5 stars.
8 of 14 people found this review helpful.

I gave this three stars because for those with more gourmet tastes, this book would probably be a great addition to their cookbook library. I personally however didn't care for this book much at all. There's a few recipes I'll try and I made note of a few suggested cooking times from the dictionary section of the book, but I'm glad I checked this out from the library rather than spend money on it. I would have been greatly disappointed with the purchase.

Editorial Review:

Learn to use your microwave oven to do everything you hoped it could and more with breakthrough techniques and recipes that will change the way you cook forever.

First published in 1987, Barbara Kafka's Microwave Gourmet redefined the way people thought about the microwave oven. Microwave Gourmet is the only book that clarifies which dishes are at their best when made in the microwave, which are the worst, and why.

There are over six hundred delicious recipes for everything you can conceivably want classics like Filet of Sole with Almonds and Turkey with Cranberry Sauce and Saffron Risotto, plus old-fashioned favorites such as Baked Macaroni and Cheese and an American Chocolate Layer Cake that cook up in five to ten minutes. Microwave Gourmet lets you eat good, homemade food in no time at all.

Microwave Gourmet is an indispensable reference and a ground-breaking book that will change your mind about using the microwave forever.

The Joslin Diabetes Quick and Easy Cookbook: 200 Recipes for 1 to 4 People

Bonnie Polin Frances Giedt

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Editorial Review:

If you have diabetes or cook for someone with diabetes, and you have a busy life, this cookbook will solve several problems for you. All 200 recipes follow the low-fat, high-fiber, moderate-protein guidelines, and all can be prepared in 30 minutes or less with familiar ingredients from your pantry or supermarket. These recipes are tasty, providing satisfying, healthy eating for the whole family, not just the person with diabetes--no more separate meals. Imagine a breakfast of Asian Omelet with Crab (like egg foo yong without the fat and salt), Breakfast Burrito (10 minutes to prepare), or Potato Pancakes (baked instead of fried). Lunches include a variety of soups, sandwiches, and salads. Dinners emphasize pasta, seafood, poultry, and lean meats, sometimes with an ethnic flair, such as Mushroom Ravioli, Spicy Halibut Fillets with Pineapple, Sausage and Mushroom Pizza (only 16 percent fat), Shrimp Fajitas, Cajun Grilled Chicken on Yellow Rice and Peas, and Turkey Sloppy Joes. Nutritional breakdown is provided (calories, fat, protein, carbohydrate, dietary fiber, cholesterol, sodium), along with exchange information. Designed to feed one to four people, the book includes savory dishes for all meals, plus exchange lists, answers to medical questions, and two weeks of menus (for both 1,200- and 1,800-calorie daily allowances). --Joan Price

Quick & Easy Tsukemono: Japanese Pickling Recipes

Ikuko Hisamatsu

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Editorial Review:

Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of true tsukemono.

The term tsukemono covers a wide range of dishes from a marinated salad to preserved foods. Traditional tsukemono such as takuan or umeboshi might seem difficult to prepare but Quick & Easy Tsukemono makes these and many more, easy with its simple step-by-step, full-color photo instructions. There are myriads of methods to make them, some as simple as just rubbing fruits and vegetables with salt just before serving, while other require several days to fully marinate.
Packed with over 73 mouthwatering recipes for easily preserving fruits and vegetables, Quick & Easy Tsukemono is the perfect book for beginning cooks and seasoned foodies alike.

Cooking by Hand

Paul Bertolli

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

Editorial Review:

One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the New York Times described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”

From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that’s destined to become required reading for any food lover.

Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.

Fix-It And Forget-It Big Cookbook

Phyllis Pellman Good

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Betty Crocker Bisquick Impossibly Easy Pies: Pies that Magically Bake Their Own Crust

Betty Crocker Editors

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

not that great 2 out of 5 stars.
2 of 2 people found this review helpful.

I bought Bisquick II first and loved it. Gave this a look and didn't like it. Some of the recipes are in II book, making this one a waste of money. Most of the recipes have hardly nothing in them but onion, bisquick, and 1 other item sometimes.

I recommend Bisquick II instead of this one.

A mexican review 4 out of 5 stars.
1 of 1 people found this review helpful.

All recipes are good but I think that most of them are very similar with just a few variations on them and very few pictures.

Editorial Review:

Make tasty dinners and desserts easy as pie!

Do you have a box of Bisquick on your shelf? Why not whip up tempting home-baked pies that are impossibly easy and impossibly delicious? These pies magically make their own crust, and they're a hit with kids and adults alike. Whether filled with ground beef, chicken, cheese, vegetables, or fruit, they're perfect any night of the week-great after work or for casual get-togethers and potluck suppers.

Try These All-Time "Impossibly Easy" Favorites:
* Coconut Pie
* Chicken and Broccoli Pie
* Cheesy Tuna Pie
* Zucchini Pie
* French Apple Pie
* Cheeseburger Pie

Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the Oven Do the Work (Best Recipe Classics)

Amazon Price: $23.10 List Price: $35.00 Not yet published By: Cook's Illustrated

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Editorial Review:

What if we told you that recipes don't have to be fast to be simple? That cooking methods like stewing, braising, and roasting can actually be fuss-free? The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better - and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature - such as roasts, braises, and stews - we think of an all-day affair requiring constant attention, something to prepare for a special occasion or when you can commit a full day to the task. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy - although they take time, the process is largely unattended, leaving you free to simply walk away. You'll find all the classic slow-cooked dishes here - dishes where time, slow simmering, and gentle heat work their magic - from Prime Rib and Classic Beef Chili to Smothered Pork Chops and Cassoulet. But we also introduce to you some new favorites such as Carnitas, the Mexican version of pulled pork (a slow braise renders the pieces of pork rich and tender, while a quick broil at the end creates an irresistibly crisp, caramelized exterior) and Braised Chicken with Almonds and Pine Nuts (a boldly-flavored Spanish dish thickened with a picada - a mixture of ground almonds, pine nuts, parsley, and saffron). And we didn't forget to make use of the slow cooker; sure, you already know you can make all kinds of stews and chilis in this convenient piece of equipment, but we've discovered it's also great for making Homemade Chicken Broth or Meatballs in Marinara (a quick stint in the microwave rids the meatballs of excess fat without creating a tough exterior). Want to know one of the easiest, most foolproof ways to cook fish? Simply throw it in a pot with some lightly sautéed aromatics and put it in the oven. Our Salmon en Cocotte with Leeks and White Wine might take a little longer to cook than fish cooked another way, but it's hands-free time as the low, gentle heat of the oven and covered pot concentrate the flavors and keep the fish moist - say goodbye to dried-out fish forever.
Sometimes a novel approach is required to make a slow recipe easier. What do you do when you want barbecued ribs in the middle of winter? Move the process indoors - your oven, a baking stone, and some tea leaves are all you need to get long-cooked, smoky flavor any time of year (and eliminate constant monitoring in the process). How do you ensure foolproof results for finicky side dishes such as polenta, risotto, and rice? Cook them in the oven - our baked versions provide gentle heat that is much more reliable and consistent than classic stovetop versions. And they're easier too - you'll be surprised to find that our Baked Risotto requires no stirring once it goes in the oven.
We'll also show you how to apply slow cooking techniques to vegetables and fruit, creating new and unexpected flavors and textures in the process. Slow-Braised Carrots take an hour to cook but the simple approach (simmering them in butter and water and then browning them at the end) gives you the sweetest, creamiest, most flavorful carrots we've ever tasted. Don't know what to do with less-than-perfect tomatoes? Slow-roast them to concentrate their sweet flavor and draw out their juices (they make a great side dish or you can use them as part of a salsa or sauce). Slow cooking isn't just uncomplicated cooking - it can be economical and convenient too. With The Best Slow & Easy Recipes, we'll bring you back to the simple art of slow cooking. We promise it's worth the wait.

Frozen Assets Lite and Easy: How to Cook for a Day and Eat for a Month

Deborah Taylor-Hough

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Customer Reviews:
Total reviews: 24 Average rating: 4.0 of 5

Imperfect, but still worthwhile 3 out of 5 stars.
1 of 1 people found this review helpful.

Apparently not everyone wants to deal with cooking for a whole month at once, so Deborah's new book presents the mini-session: roughly 5 to 8 recipes all involving one central ingredient. You wait until that ingredient is on sale in bulk, buy a lot of it, and do one brief session. Stash some of the meals in the freezer, then do a different mini-session a little while later and stash a few more things away. If you still want to cook for a month at once, you just do several mini-sessions at one time.Because of this new format, she does not repeat any recipes within this book. Deborah also provides tips and hints for turning your own recipes into freezer meals or putting together your own mini-sessions.

Each mini-session includes a shopping list and preparation instructions. And of course, as before, each recipe is simple and easy, and provides quick prep instructions for when you take it out of the freezer. The recipe layout is clean and easy to follow.

As the title of the book implies, these are, in general, healthier recipes than those in her last book. They include more vegetables. There's an emphasis on lighter fare: chicken and turkey instead of beef, and even beans and vegetarian recipes. Each recipe says it makes 6 servings. Note that if you're on a diet that emphasizes portion control, they make more like 9 to 10 servings (in our experience). Most of the nutritional information is included (calories, fat, protein, carbohydrates, cholesterol); unfortunately fiber is not included, to the sorrow of Weight Watchers members counting POINTS.

Our overall judgment is that these recipes are a bit more bland than her others, but definitely good. Bland is a minus for me, but I know it's a plus for many people. So the recipes are quite good, but if you like flavorful food you may want to experiment a bit.

Editorial Review:

Through Frozen Assets" how to cook for a day and eat for a month, Deborah Taylor-Hough became known as "the once-a-month cooking expert." She taught people how to increase time at the family table, while decreasing time in the kitchen and drive-thru lanes. In addition she saved over $24,000 in five years and taught readers how tot do the same. Now she's back with a book of low-fat meal plans that utilize the same time and cost effective methods.