Reference Books - Page 6

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

Hervé This

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

Demystifying cooking 4 out of 5 stars.
15 of 16 people found this review helpful.

You know those "precious metals cleaning plates" sold at ridiculous prices in airline catalogs? Well, Hervé This tells you how to cobble together your own from foil and salt (p. 192). I tried it with a couple of sterling silver pieces--and it worked wonderfully!

In the first couple of chapters of this new translation from the 1993 original in French (Secrets de la Casserole), This introduces some basics of cooking and discusses the sensations of eating, debunking the 90-year-old four-tastes theory. Afterward, this book can be dipped into at any point. It has chapters on basic ingredients (milk, eggs, etc.), on cooking methods (steaming, braising, etc.), on souffles, pastries, and breads--everywhere (not surprisingly) emphasizing French cooking. The second-to-last chapter on kitchen utensils is also essential reading, and the last chapter highlights kitchen mysteries yet unsolved.

For someone with some scientific background, this book occasionally comes across as patronizing. I liked, though, his explanation of evaporational cooling: to summarize, the water molecules that escape (i.e., evaporate) from the surface of the liquid must have a lot of energy--more energy than the typical molecules left behind--leaving behind liquid that has a lower temperature.

There are a couple of minor scientific mistakes: limonene, and not the mirror image, is in fact the relevant molecule in lemons (p. 28); and the record-holding temperature that the physicist Nicholas Kurti achieved was a millionth of a degree above, not below, absolute zero (p. 95). The translation from French may also be faulty on page 30, where he says that "we see a smoke, not vapor" above a soup--"fog" or "mist" probably being intended rather than "smoke."

Overall, this book is fun to read and full of interesting information. It is a good introduction for anyone interested in cooking or how things work. But for those with a deeper interest, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen (which This frequently echoes) is a better choice and a more thorough reference.

The Book of Yields: Accuracy in Food Costing and Purchasing

Francis T. Lynch

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

THE BOOK OF YIELDS 5 out of 5 stars.
1 of 1 people found this review helpful.

This is an excellent book for any chef or food and beverage manager looking to save time while maintaining accuracy of food cost work sheets. Contains a lot of food yield tables as well as many excellent examples of worksheets that you can use. Money well spent to save time.

Editorial Review:

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily:

• Look up yield data for foods.
• Find purchase requirements for a serving.
• Create new recipes.
• Add new ingredients.
• Calculate ingredient or recipe costs.
• Look up cost data for foods.
• Create shopping lists.

This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

The Yeast Connection Cookbook: A Guide to Good Nutrition and Better Health

William G. Crook, Marjorie Hurt Jones

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Customer Reviews:
Total reviews: 9 Average rating: 3.5 of 5

Excellent Guide for Food Allergies 5 out of 5 stars.
15 of 15 people found this review helpful.

I have really enjoyed this book. I understand why the other reviewers rated it as they did though. I also have to stick to a much more restricted diet than the average person on a yeast-free & food allergy plan, however I found it easy to substitute items I could not have with those that I could. My favorite parts of this book are the section on selecting and preparing vegetables and the baked recipes (for which I do a great deal of substitutions). It may be a book for more advanced cooks and bakers, which I am, but it's been a great asset to me and I appreciate having it as a resource.

Editorial Review:

What exactly can you eat if you have a yeast-related problem? Here, in The Yeast Connection Cookbook, are hundreds of answers to that question.

The Yeast Connection Cookbook begins with a discussion of yeast-related disorders and the important role diet plays in their management. It also provides general information on the effects--both positive and negative--that some common foods can have on yeast sufferers, and crucial instructions on detecting the specific foods to which you are particularly sensitive or allergic. The authors then present over 225 recipes--for breads, soups, entrées, desserts, and more--that eliminate most common food allergens while providing beneficial complex carbohydrates. Throughout, tips and suggestions guide you in adopting a diet that is both healthful and satisfying.

Tapas (Revised): The Little Dishes of Spain

Penelope Casas

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

Editorial Review:

Tapas are more than savory appetizers. "They represent a style of eating and way of life," says Penelope Casas, whose Tapas: the Little Dishes of Spain presents more than 300 recipes for the mouth-watering morsels. "So very Spanish, yet adaptable to America," she says, "they cross the line into what we think of as first course or main course dishes."

In chapters such as Tapas in Sauce; Marinades, Patés, Salads, and Other Cold Tapas; and Tapas with Bread or Pastry, Casas provides a definitive selection of the traditional Spanish bar food--dishes to pass out at a gathering, to serve on a buffet, or to make a party of. Readers wishing an introduction to this versatile food, and the culinary culture in which it thrives, will want this bestselling book.

The recipe array is vast. Sauce or ragout-like tapas include Shrimp and Mushrooms in Almond Sauce, Scallops with Cured Ham and Saffron, and Veal Meatballs in Spicy Chorizo Sauce. Endives Filled with Salmon and Shrimp Melon and Apple Salad are two examples of the many tantalizing cold tapas. Prawns Grilled with Garlic Mayonnaise, Lamb Brochettes, and the Three-Layer Omelet, a mixed-egg and vegetable tortilla, are hot-from-the-stove, show-stopping tapas. Including eight pages of color photos, a glossary of ingredients, menus, and a list of recommended Spanish tapas bars, the book is a complete tapas tour. Cooks at all skill levels will find dozens of these tasty little morsels to make and enjoy. --Arthur Boehm

New Cook Book (Better Homes & Gardens)

Better Homes and Gardens

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Customer Reviews:
Total reviews: 152 Average rating: 4.5 of 5

New Betty Crocker Cookbook Review 5 out of 5 stars.
1 of 1 people found this review helpful.

Ordered this for nostalgic purposes. My mom had one and a former wife, also. I just like the ease of preparation and homey taste of the recipes.

Perfect cookbook for the beginning cook 5 out of 5 stars.
1 of 1 people found this review helpful.

I have an earlier edition of this cookbook (circa 1969), and I have used it over, and over again for basic, fail-proof recipes. I have recently purchased this book for my 56-year old brother who is divorced and doesn't know a spatula from a sieve. He has made several things from this cookbook, and tells me he is so happy to expand his cooking repetroire beyond chili, hot dogs and frozen pizza! As a gift, this cookbook is great for newlyweds and anyone else who needs an introduction to the joys of the stove!

Binding Problems 3 out of 5 stars.
1 of 1 people found this review helpful.

The bindings are too tight and the pages rip out really easy. I like the book but it's already falling apart.

better homes and gardens new cookbook 4 out of 5 stars.
1 of 1 people found this review helpful.

Although the book was in decent shape, it was not good enough to give as a gift. It was listed as a new book in excellent shape, but it was way short of excellent.

Editorial Review:

Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.

Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace

Aveline Kushi, Alex Jack

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Customer Reviews:
Total reviews: 12 Average rating: 4.5 of 5

Excellent macrobiotic cookbook 5 out of 5 stars.
13 of 14 people found this review helpful.

I own multiple macrobiotic cookbooks, and this one is the one I come to time and time again. Learning about the specialty ingredients in macrobiotic cooking is tricky, but once you have found a source of these ingredients, the recipes in this book are simple and tasty.

The thing I like most about this book is the simplicity of the recipes. Most of the recipes call for the same 4-5 cooking styles, with the same 4-5 condiments. Many of the recipes in this book have become staples of my diet.

I am not a 100% practicing macrobiotic, but when I feel the need to eat healthy and lose weight, I always turn to this book as a refresher course to how to eat healthy.

This book is an excellent companion book to "The Macrobiotic Way" by Michio Kuchi. Another book I highly recommend is "The Hip Chick's Guide to Macrobiotics". These three books are used more than any other in my cookbook library.

The authoritative reference on macrobiotic cooking 5 out of 5 stars.
8 of 8 people found this review helpful.

From the teacher herself comes a huge book which distills more than 35 years of macrobiotic cooking and teaching. This book covers everything on the subject, from food preparation prior to cooking (an area most American cooks know little or nothing about) through "Medicinal Cooking and Home Cures."

Menu planning is included to incorporate acid/alkaline balancing which is so critical to the macrobiotic practitioner's path to total health.

I predict that those who study macrobiotic cooking will never again be able to enjoy fast foods such as meat burgers, french fried potatoes, sodas, chips, etc. They will KNOW when food is creating an imbalance and why. They will understand at what point disease kicks in and how to reverse it.

This book is required for all who seek health, harmony, and peace. We develop an appreciation and understanding of the role which whole foods, organically grown and properly prepared, play in our physical, mental, and spiritual health.

I might point out that prescription drugs, refined sugar, artificial sweeteners, dairy, and meats (other than fish) are huge contributors to imbalance and have no part in macrobiotic health. In a diet consisting of 50% whole grains, 25% vegetables, and the remainder made up of beans, sea vegetables, fish, and soups, it is amazing to see how many creative recipes are included in this 414 page book.

Buy it. Everyone needs this education.

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)

The Culinary Institute of America (CIA)

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools

A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides:
*

A complete guide to culinary knives
*

Comprehensive instructions for knife sharpening
*

Guidance on using specialty knives and cutting tools
*

Detailed cutting techniques for a variety of ingredients
*

Advice on tools for measuring, baking, and mixing
*

Equipment sources as well as checklists for knives and tools

"This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves."
-Richard Von Husen, co-owner of Warren Kitchen & Cutlery

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.

A New Way of Eating from the Fit for Life Kitchen

Marilyn Diamond

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

food combining saved my life 5 out of 5 stars.
34 of 34 people found this review helpful.

I started food combining to lose weight. Thanks to this book, I have not only lost the excess weight, but my energy level and my blood pressure and cholestrol levels have dropped dramatically, too. But , best of all, I AM NEVER HUNGRY.

I lost 30 pounds effortlessly and I'm healthier than ever. 5 out of 5 stars.
34 of 36 people found this review helpful.

This book helped me to drop 30 pounds in less than 6 weeks. I feel alive again. I've never felt this good. Not only did I take the weight off, but I also lost my asthma and chronic fatigue. Thank you Marilyn Diamond.

Simple, healthy recipes that taste good 4 out of 5 stars.
25 of 25 people found this review helpful.

I like this cooking book and use it wuite often. It has several sections, and I especially like the one on salads and salad dressings and the one of fruit smoothies. The book can actually be used by people who have not read the Fit for Life books, too, as it contains a summary of the main info on food combining and fruit consumption; while Fit for Life fans will like it as it will bring nice new recipes in their kitchen, while still assuring them they are eating as healthy as possible.

The book contains several sections: fruit smoothies, juices and salads; vegetable salads and many dressings for them: sandwitches (yes, you can have a properly combined sandwicth, and once you had one, you won't want to go back to the old way!); soups; vegetable dishes; feast and buffest dishes.

The recipes are simple to realize even for people who don't have much experience in cooking, and they are realized with readily available items. This book will allow you to cook for your family and know they are eating properly without much effort on your side, and they'll like what you cook!

Particularly recommended for vegetarians! But anyone will like this book.

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School

Kathleen Flinn

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Customer Reviews:
Total reviews: 28 Average rating: 4.0 of 5

Editorial Review:

A delightful true story of food, Paris, and the fulfillment of a lifelong dream

In 2003, Kathleen Flinn, a thirty-six-year-old American living and working in London, returned from vacation to find that her corporate job had been eliminated. Ignoring her mother’s advice that she get another job immediately or “never get hired anywhere ever again,” Flinn instead cleared out her savings and moved to Paris to pursue a dream—a diploma from the famed Le Cordon Bleu cooking school. The Sharper Your Knife, the Less You Cry is the touching and remarkably funny account of Flinn’s transformation as she moves through the school’s intense program and falls deeply in love along the way. Flinn interweaves more than two dozen recipes with a unique look inside Le Cordon Bleu amid battles with demanding chefs, competitive classmates, and her “wretchedly inadequate” French. Flinn offers a vibrant portrait of Paris, one in which the sights and sounds of the city’s street markets and purveyors come alive in rich detail. The ultimate wish fulfillment book, her story is a true testament to pursuing a dream. Fans of Julie & Julia, Almost French, and Eat, Pray, Love will be amused, inspired, and richly rewarded by this seductive tale of romance, Paris, and French food.

Semi-Homemade Cooking

Sandra Lee

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Customer Reviews:
Total reviews: 77 Average rating: 4.0 of 5

Editorial Review:

Does the thought of cooking from scratch make you panic? Do you stand in front of your supermarket's canned vegetables display frozen with indecision? Is your fridge filled with takeout containers, and your oven used for storage? If you answered these questions with an emphatic "Yes," Sandra Lee's Semi-Homemade Cooking might be the cookbook for you.

There are plenty of excellent quick-and-easy cookbooks out there, but this book feels like a cross between a giant advertisement and one of those free recipe books you get with mail-in proofs of purchase. Every ingredient that can possibly be branded is labeled as such. Lee's Salad Chinois is made with Swanson premium chunk chicken breast, Kikkoman soy sauce, McCormick ground ginger, Hellman's or Best Foods mayonnaise, La Choy chow mein noodles, Fresh Express prepared green salad, Chun King chow mein vegetables, and Dole mandarin orange segments. Gnocchi Dippers are whipped up with Alessi gnocchi, Bertolli olive oil, and, believe it or not, Kraft Velveeta cheese. The Malibu Rum Cake includes Malibu Rum, Duncan Hines Moist Deluxe yellow cake mix, and Jell-O vanilla instant pudding. And not only does Lee dictate brand names, she chimes in with advice on music and wine selections, as well. One can only hope that Wolfgang Puck wrote the introduction to this book without ever seeing it. --Leora Y. Bloom