Regional & International Books - Page 23

Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen

Clotilde Dusoulier

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Customer Reviews:
Total reviews: 49 Average rating: 5.0 of 5

Editorial Review:

Clotilde Dusoulier is a twenty-seven-year-old Parisian who adores sharing her love of all things food-related—recipes, inspirations, restaurant experiences, and above all the pleasure of cooking with the fresh ingredients found in her local Montmartre shops. But her infatuation with food was born not in her mother’s Parisian kitchen, but in San Francisco, where she moved after college and discovered a new world of tastes. When she returned to her beloved France, her culinary exploits inspired her popular and critically acclaimed blog, ChocolateandZucchini.com.

In her first book, Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer and shares her cooking philosophy in the form of more than 75 recipes that call for healthy ingredients (such as zucchini) and more indulgent tastes (such as chocolate). The Los Angeles Times calls her recipes "simple, charming, and fun."

Appetizers such as Cumin Cheese Puffs, sandwiches and tarts like Tomato Tatin, soups like Chestnut and Mushroom, main dishes including Mustard Chicken Stew, and desserts like Chocolate and Caramel Tart can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair. Chocolate & Zucchini is the book for anyone who has journeyed to Paris and can still recall the delicious flavors and aromas—or for those of us who only dream about them.

Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love

Marilynn Brass, Sheila Brass

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Customer Reviews:
Total reviews: 22 Average rating: 5.0 of 5

Editorial Review:

Authors of Heirloom Baking and James Beard Award finalists Marilynn and Sheila Brass launched a whole new cookbook category with their "heirloom" baking recipes. Now they turn their culinary skills to the rest of the menu, presenting delicious, savory, and timeless heirloom dishes collected over decades and updated for the modern kitchen.

Marilynn and Sheila Brass have spent a lifetime collecting handwritten "manuscript cookbooks" and "living recipes." Heirloom Cooking collects and skillfully updates 135 of the very best of these, which together represent nearly 100 years of the best-loved and most delicious dishes from all over North America. The oldest recipes date back to the late 1800s, and every decade and a wide variety of ethnicities are captured here.

The book is divided into sections including Starters; Salads; Vegetables; Breads; Main Dishes including Lamb, Beef, Veal, Pork, Fish, Chicken, and Turkey; Vegetarian; and—of course—Dessert. As they did in Heirloom Baking, the Brass sisters include the wonderful stories behind the recipes, and once again, lush photography is provided by Andy Ryan.

Marinades, Rubs, Brines, Cures, & Glazes: Revised And Expanded

Jim Tarantino

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Subjects -> Cooking, Food & Wine -> Outdoor Cooking -> Barbecuing & Grilling

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

Fills a niche in your cookbook library 4 out of 5 stars.
4 of 4 people found this review helpful.

In my pilgrimage from menu designer to food photographer to gourmet cook (not there yet), I recently found myself in audience with a restaurateur in Bay St. Louis, Miss., who is passionate about marinades, and I realized my ignorance on the subject. I have been buying bottled marinades, following the directions on the bottle, and cooking easy meals.
So I ordered Tarantino's book. I now see my ignorance is vaster than previously suspected. This book won't fix it all, but it is an essential text.
Read the early "Tools & Techniques" chapter before tackling any of the hundreds of recipes. I didn't, and paid a salty-tasting price for impatiently putting pork in brine at 55 degrees rather than the recommended 40 degrees. The author points out that it takes as long for the brine to cool as it does to prepare, and explains the reason for the recommended temperature. Plan your timeline. You may need to start preparations Friday night for a Saturday supper.
The recipes are grouped into six sections:
Basic Recipes & Ingredient Themes
The American South & Southwest
Latin America & the Caribbean
The Mediterranean
Eastern Mediterranean, the Middle East, & North Africa
Asia
Tarantino introduces each section with a "Pantry" list of ingredients it is hand to have on hand, and a "Special Ingredients" glossary, describing some items with such details as source, preparation, use, taste and storage.
There is a good bibliography and index.
Here's something I didn't find:
After I soaked the pork loin in "Basic Brine for Pork and Poultry" for six to eight hours, how do I cook it?
The recipes get you through the cold prep part of the process, but then you're on your own.
This is an inexpensively produced book with no photos or illustrations, but plenty of room to write notes in the margins. I uploaded a photo I made of Smoked Salmon with Tangerine-Pink Peppercorn Marinade. There were strong flavors--quite tasty.

Editorial Review:

Marinades, Rubs, Brines, Cures & Glazes By Jim TarantinoAbout the book: An exhaustive collection of flavor-packed recipes for seasoning and grilling all types of meats, providing endless possibilities. Features more than 450 recipes for marinades and more

Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy

Donna Klein

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

amazing 5 out of 5 stars.
3 of 3 people found this review helpful.

Best cookbook i have ever purchased! Amazing real Italian recipes! If I cooked these dishes for my other non vegan family members they would have no clue that it was a vegan dish! i highly highly recommend it.

the best 5 out of 5 stars.
1 of 2 people found this review helpful.

This is the best Italian (vegan) book out there. There is nothing in it I would not like to make...highly recommend!

Editorial Review:

Mangia-minus the meat and dairy-with these classic Italian dishes from the author of The Mediterranean Vegan Kitchen.

In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil-all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too.

Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions-which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious-even if they can't make it to Italy this year.

101 Things to Do with a Cake Mix

Stephanie Dircks Ashcraft

Amazon Price: $9.99 List Price: $9.99 Usually ships in 24 hours By: Gibbs Smith, Publisher Amazon Marketplace: 42 new & used starting at $1.89

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

Many of the 101 recipes are practically clones of each other 3 out of 5 stars.
1 of 1 people found this review helpful.

Gee, I feel like a bully being critical of this book that so many others have praised, but. . .

Many of the recipes are almost identical but have different names or the most insignificant ingredient change. For example, the old favorite "Gooey Bars/Cake/Brownies" recipe appears many times, albeit with different names, sometimes with nuts, sometimes without, sometimes with chocolate chips, sometimes with white chips, etc.

Same thing with cookies. There is a basic recipe for making cookies out of a cake mix, and most of us have enough imagination to substitue M&M's for Reese's pieces, or a chocolate cake mix for a yellow for a lemon.

And there are probably inadvertent ommissions such as the oven temperature.

If you're an experienced cook, you will probably find this too simplistic. If you're not experienced, or not very imaginative, then you'll probably enjoy it.

Editorial Review:

Move over Betty Crocker--101 Things to Do With a Cake Mix will amaze your friends and leave them Jell-O green with envy! From Snickers Surprise Cookies to Christmas Rainbow Poke Cake, it's the best thing to happen in the kitchen since your last romantic rendezvous! So what are you waiting for? Grab a cake mix, whip up some goodies, and throw some flour on your face so it looks like you spent days in the kitchen.
(20030224)

Moosewood Restaurant New Classics

Moosewood Collective

Amazon Price: $17.13 List Price: $25.95 Usually ships in 24 hours By: Clarkson Potter Amazon Marketplace: 90 new & used starting at $6.19

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Customer Reviews:
Total reviews: 22 Average rating: 4.5 of 5

Editorial Review:

Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again.

As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting.

Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.


From the Hardcover edition.

Serve the People: A Stir-Fried Journey Through China

Jen Lin-Liu

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Amazing book! 5 out of 5 stars.
6 of 6 people found this review helpful.

Once I starting reading this book, I couldn't put it down. It is the story about a Chinese-American who goes to China on a Fulbright scholarship as part of her journalism career and ends up riding her bike down a narrow street to take cooking classes. The story (both humorous and touching) is told through her quest to learn about authentic Chinese cuisine both past and present, home cooking and high end restaurants. One of the many compelling things about the book are the Chinese people we are privileged to meet. It is a very personal portrait of Chinese people of all ages and classes. One memorable moment is when Chairman Wang finally tells about the Cultural Revolution and how it affected her and the people around her. It is heartbreaking to hear about it, but amazing to see how the Chinese people survived and continued their lives. And of course there are the mouth watering recipes peppered through out the book -- favorite recipes from people the author meets along the way -- Beijing-Style Noodles, "The Best" Mapo Tofu, Tea-Infused Eggs, Smashed Cucumbers, Drunken Chicken, Lamb-and-Pumpkin Dumpling Filling -- the list goes on and on. The recipes are why I bought the book, but got so much more. This is a book that I will keep, cherish and use as a cookbook forever.

Editorial Review:

As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China’s exploding food scene. When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. In Serve the People, Lin-Liu gives a memorable and mouthwatering cook’s tour of today’s China as she progresses from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant. The characters she meets along the way include poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage), a burgeoning urban middle class hungry for luxury after decades of turmoil and privation, and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.

Panini Express: 70 Delicious Recipes Hot Off the Press

Daniel Leader, Lauren Chattman

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

Editorial Review:

Panini are little sandwiches that are put through a press that warms up the filling and gives the bread a delicious grilled flavor. Ten years ago, you would have had to get on a plane and gone to Italy to enjoy one, but today you can find panini everywhere--in Italian restaurants, restaurant chains like Panera, even higher-end supermarkets are selling panini in their take-out foods sections. Because its popularity, the panini press (think a small George Foreman Grill) has become the hottest selling small appliance on the market. Everyone is selling them. Williams-Sonoma and Sur La Table carry brands like LeCreuset, All-Clad, and Krups, while Target sells a Hamilton Beach model for less than $50 and Wal-Mart a Breadman version for $39.95.

Panini Express contains easy recipes for 70 deliciously different sandwiches you can make using your panini press. Panini Express does not confine itself only to authentic Italian Panini recipes, but instead will explore a world of flavors (like the Catskill Cubano with ham, turkey, Swiss, and a hoisin-lime dressing). In addition to the sandwich recipes, there are recipes for four homemade breads if you want your sandwiches completely from scratch, as well as for mayonnaises, spreads, and other tasty sandwich slathers to up the flavor quotient.

Paley's Place Cookbook: Recipes and Stories from the Pacific Northwest

Vitaly Paley, Kimberly Paley, Robert Reynolds

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

Absolutely Wonderful! 5 out of 5 stars.
0 of 1 people found this review helpful.

This is a gorgeous book with wonderful recipes. Definitely a cookbook or table book worth adding to my collection!

Editorial Review:

At Paley's Place Bistro and Bar, Vitaly Paley brings French training and international influences to bear on his unquenchable passion for the local foodstuffs of his adopted Oregon. In "The Paley's place Cookbook", he adapts his food for the home cook, tempting the reader with a casually elegant Walla Walla Onion Tart with Fresh Goat Cheese and Summer Herb Pesto, a show-stopping Cedar Planked Salmon, an indelible Creme Brulee, and many others. Stories of the farmers, fishers, and foragers who supply Paley's Place with ingredients and inspiration; wine notes emphasizing local wines; and photographs of the food, the restaurant, and Oregon landscapes make this book a showcase of the region's culinary riches.

Southern Living 40 Years of Our Best Recipes (Southern Living)

Amazon Price: $23.07 List Price: $34.95 Usually ships in 24 hours By: Southern Living Amazon Marketplace: 57 new & used starting at $6.97

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

Southern Living Cookbook 5 out of 5 stars.
7 of 7 people found this review helpful.

This is one of my favorite cookbooks, in my vast collection!
Wonderful recipes, easy to follow, beautiful pictures. A must for any cook!

Awesome cook book!! 5 out of 5 stars.
6 of 6 people found this review helpful.

I love this cook book!! I used this book within a day of receiving it and the cream cheese pound cake I made was great!! It didn't even last a whole day! I would recommened this book to anyone!! It has a great variety of dishes to choice from!

Editorial Review:

A tasty milestone for more than 16 million Southern Living readers, this new collector's edition commemorates 40 years of the "best of the best." All 250 recipes have been tested in the Southern Living kitchens and over 100 photos preview gorgeous meal presentations. From classic comfort food to lighter, healthier options, 30 menus cover every occasion for foolproof cooking and entertaining--Southern style. Features: "From Our Kitchen" text boxes throughout the book highlight the best tips and techniques from the magazine's Test Kitchens staff

An entire chapter on Southern classics includes comfort foods from your childhood and memory-makers for the whole family

"Easy Weeknight Recipes" features entrées and sides that you can stir up in 30 minutes or less