Reference Books - Page 24

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

Aliza Green

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Customer Reviews:
Total reviews: 18 Average rating: 4.0 of 5

Has its moments, but ... 2 out of 5 stars.
6 of 10 people found this review helpful.

So much of the advice in here is purely common sense ... and some of it is rather weird. Are there really readers out there who need to be told, when selecting fruits/veggies, to not buy things that are moldy or bruised or rotten? I was hoping for something a bit more profound.

And I couldn't believe my eyes when I read that apples should be kept in the fridge, because they'll go 'mealy' within 48 hours on the counter! Am I the only person in America who keeps apples on the counter for weeks without difficulty? (Well, assuming they don't get eaten up first.)

There is some interesting info on different varieties and cultivars, but even that is available elsewhere, and most of the content is a waste of time/money for anyone who already knows more than the basics.

Editorial Review:

Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating.
Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again!

The Gastronomical Me

M. F. K. Fisher

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Customer Reviews:
Total reviews: 9 Average rating: 4.0 of 5

A great book for readers of all backgrounds! 5 out of 5 stars.
29 of 29 people found this review helpful.

Do the former critics not read Tolstoy because he was a Count? I was born into a working class neighborhood in New York, and this is one of my favorite books. Being a gourmand is an enlightened point of view, a matter of personal taste. In my opinion this is Ms. Fisher's very best book. The writing, and the personality, are exquisite. Especially in the chapter about her Father and a childhood journey, and the discovery of her crush on a fellow boarding school student (female) and her love of oysters, at the same time! Am I the only one who feels that I've shared all of those wonderful meals with her when I put down this book? Great to pack along when you are traveling, even if you've read it before!

Editorial Review:

In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.

The Black Family Reunion Cookbook: Recipes and Food Memories

National Council of Negro Women

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

Editorial Review:

The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."

Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.

The Physiology of Taste (Penguin Classics)

Jean-Anthelme Brillat-Savarin

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

The standard English edition of a landmark eccentric classic 5 out of 5 stars.
19 of 23 people found this review helpful.

The standard edition of this work in the US, and a lively one. Jean-Anthelme de Brillat-Savarin (1755-1826) is known for this book and for pithy maxims like "Adam and Eve sold themselves for an apple. What would they have done for a truffled fowl?" (That of course in the days when the truffles that most people heard of were real ones, not chocolate candies that look like them; and also when the real ones were much more plentiful and less expensive.) Memorable are the wonderful anecdotes of the kindly old priest and his "austere" meatless menu ("The Curé's Omelet," with "theoretical notes" afterwards) and of Brillat's scheme at a country inn to enhance a humble dish. This wide-ranging book established its author as an original and knowledgeable voice in French food writing, to be compared with Carême and Grimod de la Reynière.

Brillat-Savarin, among other roles, was the basis of Marcell Rouff's _The Passionate Epicure,_ a fictional book gently combining food and sex (naturally, as a friend of mine remarked, since it's French), which was widely read in English when the translation appeared in 1962. Marcella Hazan and (I believe) Julia Child cited it in their cookbooks. In his preface to the 1962 Rouff, Lawrence Durrell (himself a fashionable author at that time) explained that many in the Brillat-Savarin family "died at the dinner table, fork in hand" and that Brillat's sister Pierrette, two months before her hundredth birthday, spoke at table what are to food fanatics easily the most famous last words ever: "Vite! Apportez-moi le dessert -- je sens que je vais passer!"

Fisher's translation and notes are a lively part of this edition of Brillat-Savarin (happily reprinted recently). Some booksellers offer newer editions by different English translators; I don't know why. This semi-scholarly translation and editing, executed in France during the post-war period described in her autobiographical _Two Towns in Provence,_ was the work that established Mary Frances Kennedy Fisher among US gastronomic writers. Her later status as Official Food Celebrity encouraged journalists to cite her automatically (whether they had read her work or not), but at least this time, publicity and merit coincide.

Editorial Review:

Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave the bourgeoisie the opportunity to select their dishes with precision and anticipation. Yet the author also gives his views on taste, diet and maintaining a healthy weight, on digestion, sleep, dreams and being a gourmand. Witty, shrewd and anecdotal, "The Physiology of Taste" not only contains some remarkable recipes, it is an elegant argument for the pleasures of good food and a hearty appetite.

Christina Cooks: Everything You Always Wanted to Know About Whole Foods But Were Afraid to Ask

Christina Pirello

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

recipes that are healthy and taste good too! 4 out of 5 stars.
2 of 2 people found this review helpful.

I've tried about a dozen of Christina's recipes and they've all turned out well. I always ask my husband (picky) to rate a new dish from 1-5 stars and so far he's given 4 or 5 stars to every dish we've tried. The only drawback to the recipes is that many call for a substantial number of ingredients or things I don't regularly have on hand, so I have to plan ahead if I'm preparing one of Christina's dishes.

Editorial Review:

TV's Christina cooks more than 200 recipes.

Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair.

A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.

The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1)

Wendy Louise

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Total reviews: 22 Average rating: 4.0 of 5

Editorial Review:

Slow Cookers Are For More Than Soups and Stews

Re-discover The Joy Of Family Dinners and Togetherness

The resurgence of the slow cooker has provided many families with the means to recreate the family dinner hour in their home. Now you can join the ranks of those enjoying heart and homey dinners by simply using this long-overcooked kitchen asset!

What's more, slow cookers aren't just for soups, stews and roasts. Wendy Louise has taken desserts, meals for entertaining, everyday fare and nutritious side dishes and adapted them to carefree slow cooker classics.

A special selection shows you how to convert "family-heirloom" recipes into spectacular slow-cooking favorites. You'll learn how to unveil recipes long buried in your recipe box to bring back memories of Grandma's cooking and your Mother's 'from scratch' recipes by converting their 'hand-me-downs' into delicious recipes of your own.

Filled with anecdotes, Cook's Notes and Tips From The Kitchen, over 180 recipes bring a creative flair to crockery cooking!

James Beard Cookbook

James Beard

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

A unique cookbook 5 out of 5 stars.
3 of 5 people found this review helpful.

This cookbook is notable for a couple of reasons. It was the first trade paperback original cookbook ever published in the U.S. (1956) and of all of James Beard's 20 or so books, the most popular according to the James Beard Society website. Since its original publication it has been revised a few times and is now in it's third edition.

Sometimes less is more, especially when you're a novice cook who doesn't want to spend an inordinate amount of time on complex recipes. I have a number of large, hardcover cookbooks I have bought over the years but I have on more than one occasion opened them and become so overwhelmed with the sheer number of recipes, the sheer minutae of information and the complex nature of some of the recipes that I have quickly put them back on the shelf and gone back to making some standard dish of mine I had already made many times before. The impressive this about Beard's book is that you will find the basic, standard recipe's for such Italian dishes as polenta and risotto (for example) described in the simplest manner possible without being overwhelmed with an entire chapter on the history and variations of that dish as some books confront you with. There is a time and place for such detail but I'm finding this is the cookbook I pull of the shelf most frequently when trying out a new dish.

There is an excellent entry on beans that can be applied to practically any legumes out there from garbanzos to pintos to gigantes (giant Greek beans). Once you have the basics committed to memory you can start experimentng with more complex variations. The same can be said for most of the other chapters.

Beard writes with wonderful clarity and wit and I can now see why this cookbook has such avid fans. My only regret is that Beard himself (a closeted gay man) didn't live to experience a time when he could feel comfortable stepping out of his own personal closet.

Editorial Review:

This award-winning cookbook by the man who reigned as the country's foremost food expert has been a favorite with beginning and advanced cooks for four decades. James Beard provides a comprehensive collection of basic recipes, both American and international, for appetizers, bread, fish, fruit, pasta, poultry, salads, sauces, vegetables, souffles, and much more. In addition, Beard shares tried-and-true tips about ingredients, preparation, and cooking techniques that he taught in his famous classes. The James Beard Cookbook remains a timeless collection of simple recipes that will surely inspire a whole new generation of cooks. "There is not a gastronomic cliche in the book."—Craig Claiborne, New York Times "If a cook were limited to one cookbook, this should be it."—Los Angeles Times

The Atlas of Food: Who Eats What, Where, and Why

Erik Millstone

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

Extremely useful compendium to think deeper about food 5 out of 5 stars.
3 of 3 people found this review helpful.

Erik and Tim succeed in neatly presenting the extremely complex environment of the food supply chain as well as the substantial misconceptions that society has about food, its entire production and consumption chain as well as its consequences. For anyone even slightly motivated to reconsider his food choices and dietary behaviour, this book gives a wealth of arguments for tackling things differently. This atlas should be compulsory study in every education. Moreover its concept and design has strong educational potential.
I may fancy maps and atlases more than the average person, but the sheer pleasure of discovering so many insights in a such a simple way will surely work for most readers. The visuals used fit this type of information extremely well with and they make the key learnings from this atlas quite obvious for anyone.
As a compact database, the atlas is equally useful for the professional who needs to get a first view on some other aspects of this complex area where he may have less expertise.
If more people would have only a superficial understanding of some of the issues and causal interrelationships that figure in this book, it would already make a significant difference for the way our societies would value and use natural resources . This book is therefore very recommendable and useful reading and will definitely change the way you look at food and your daily consumption patterns.

Editorial Review:

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, first published in 2002. Now in its second edition, The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation--contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade--it offers a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.
Copub: Myriad Editions

Bordeaux: A Consumer's Guide to the World's Finest Wines

Robert M. Parker

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

Editorial Review:

Wine drinkers around the world refer to Robert M. Parker, Jr.'s Bordeaux simply as "The Bible."

First published in 1985, this landmark consumer guide launched one of the most illustrious careers in wine criticism. Robert Parker's mission, in his newsletter The Wine Advocate and his many bestselling books, has always been to give wine drinkers honest, informed advice about which wines are worth their money, and which wines aren't.

The fourth edition of Bordeaux presents a complete guide to vintages between 1961 and 2001. This latest volume brings readers up-to-date on the abundance of new producers in France's most important wine region and for the first time includes more than 700 wine labels. Parker has retasted and reevaluated many of Bordeaux's finest wines -- and adjusted their ratings accordingly -- so readers of his previous editions will discover herein a wealth of new material.

Parker begins with an overview of each year, which includes insight into growing conditions and yields, notes on anticipated maturity, general price ranges, and lists of best wines. The heart of the book is the chapter "Evaluating the Wines of Bordeaux," in which he meticulously reviews wine producers of every appellation. Organized geographically, the chateaux are listed in alphabetical order, and entries include contact information, vineyard size, details about the wine-making style, and a general evaluation of the chateau's wines. Best of all, each entry includes extensive tasting notes on important vintages, all of them featuring Parker's celebrated rating system -- in which every wine is assessed on a scale ranging from 50 to 100. In later chapters, he also offers essential information about the elements of a great Bordeaux wine, practical travel information about the region, a glossary of wine terms, and more.

An invaluable guide for consumers, Robert M. Parker, Jr.'s Bordeaux provides all the information amateurs and connoisseurs alike could possibly need in their search for that perfect bottle.

The New Doubleday Cookbook

Jean Anderson

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Customer Reviews:
Total reviews: 32 Average rating: 5.0 of 5

A very serviceable, if unspectacular, all-in-one book on basic American home cuisine 4 out of 5 stars.
2 of 4 people found this review helpful.

The cover pretty much says it all - this is a very solid, all around, all under 1 cover compendium of basic no-frills american home cooking. This is the kind of book you give as a bridal shower gift. It's well edited, it's stood the test of time, and it's earned a spot atop my fridge. Personally, I prefer "The New Complete Joy of Cooking" better, and mostly relegate this book to fill in any gaps not covered adequately by the former.

Don't bother looking for anything fancy, nor should you expect to find any pictures (there are none). This is just an all-purpose A-Z culinary tome of basic recipes.

Recommended. A very adequate, albeit decidedly unspectacular, offering.

The Singe Best All-Purpose Cookbook in Print 5 out of 5 stars.
2 of 2 people found this review helpful.

I bought my first copy of THE DOUBLEDAY COOKBOOK when it was first published in the mid-70s. It's been the kitchen resource I turn to most for answering questions and for ideas about a recipe. I own many all-purpose cookbooks, including JOY OF COOKING, which I've always found difficult because of the way the recipes are layed out on the page. THE NEW DOUBLEDAY COOKBOOK is more sophisticated, and when Nancy Evans was publisher of Doubleday in the late 80s, she ordered a big overhaul of the book and it was redesigned and re-jacketed. The results were even more impressive. I often give it as a wedding gift. The selection of recipes is vast and covers just about all the great classics. Jean Anderson is one of the great unsung heroines in cooking. The information she provides on everything from ingredients, cooking, storage, equipment, alcohol and wines, preserving, and so much more is what makes this book have pride of place in my cookbook collection. You can find out how to boil an egg, prepare lasagne, bake a loaf of bread, or stun your guests with Lobster Americaine. Indispensible.

Editorial Review:

The complete guide to the modern kitchen that swept the R.T. French Tastemaster Awards, now updated and revised to reflect America's new nutritional awareness and the trend toward healthier cooking.



B & W illustrations throughout