Regional & International Books - Page 25

Crazy Sista Cooking: Cuisine and Conversation with Lucy Anne Buffett

Lucy Anne Buffett, Anastasia Arnold

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

Crazy Sista Cooking 5 out of 5 stars.
0 of 0 people found this review helpful.

Great recipes and fun stories. Can't wait to try some of the recipes and am thinking about a road trip to try her cooking in person.

Fantastic 5 out of 5 stars.
0 of 0 people found this review helpful.

This cookbook is not only a cookbook but a "novel". I loved it & in fact, my sister wanted one & ordered it also from you. Thanks

Editorial Review:

Chock full of more than 120 signature LuLu's recipes from Lucy Buffett's famous gulf coast restaurant, Crazy Sista Cooking: Cuisine and Conversation with Lucy Anne Buffett is the next best thing to being there.

Tucked inside you'll find laugh-out-loud anecdotes and plenty of wit and wisdom from Lucy's own kitchen. It features party menus, Buffett family favorites and plenty of telling it like it is. Throughout the colorful tone you will enjoy discovering history of the restaurant and of the colorful Buffett clan.

Friends and family, including Lucy's brother, Jimmy Buffett, her sister, Montana horsewoman Laurie McGuane and brother-in-law, American novelist Tom McGuane, contributed entertaining essays that blend smoothly with the spicy recipes.

Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes

Anna Pump, Gen Leroy

Amazon Price: $15.64 List Price: $23.00 Usually ships in 24 hours By: Simon & Schuster Amazon Marketplace: 50 new & used starting at $11.48

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

Editorial Review:

Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five years and understands summer's rhythms. She knows that while you may want to enjoy a picnic on the beach or a late supper on the porch, you don't want to spend the entire day in the kitchen, painstakingly preparing elaborate dishes. In Summer on a Plate she shares more than 120 recipes for delicious, no-fuss, memorable meals that celebrate the bounty of summer.

Anna never confuses simple with ordinary. A distinctive first course of Avocado Mousse and Shrimp on Tortilla Chips comes together in a flash. Chilled Tomato and Cucumber Soup with Seasoned Croutons makes a light and refreshing midday meal, and Spicy Corn Fritters with Salmon Caviar Dip are just the thing to set out for your weekend guests when a sunny Saturday on the beach turns into breezy evening on the deck.

Many dishes can go straight from the grill to the table, like Grilled Tenderloin of Beef with Fresh Herb Sauce or Perfect Whole Grilled Chicken with Plum Chutney. In the mood for seafood? Halibut Baked with Olives, Lemons, and Fresh Basil is a snap to prepare and full of fresh flavors. And what would summer be without salads? Serve Black Mission Figs with Goat Cheese and Upland Cress to begin a dinner party, while the Magret of Duck and Wild Rice Salad or the Asian-Flavor Beef, Pepper, and Spinach Salad are meals in themselves.

If your favorite part of the meal is dessert (like Anna!) you won't be disappointed. Chocolate Chunk Orange Cake is a sweet ending to any meal (or even a sweet breakfast) and is just as satisfying with a cup of midafternoon coffee. Rhubarb Blueberry Pie or a Peach Tart with Almond Topping and a Cookie Crust take advantage of the best of summer fruits. The Coconut Lemon Layer Cake is a showstopper, or you can opt for a simple dish of dead-ripe berries lavished with a dollop of Crème Fraîche.

Put summer on your plate and enjoy everything the season has to offer.

A Gringo's Guide to Authentic Mexican Cooking (Cookbooks and Restaurant Guides)

Mad Coyote Joe

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Fun & Simple 5 out of 5 stars.
3 of 4 people found this review helpful.

Great little book, its easy,fun, makes you want to get cookin' for yourself and friends. Forget Taco Bell, this is the real deal.

Great Mexican Cookbook 5 out of 5 stars.
2 of 2 people found this review helpful.

We love Mad Coyote Joe's Chicken Tacos! The sauce, Mad Coyote Joe suggests, is so good, but it does not have a long staying power. Last time I made only half a batch for a double batch of chicken tacos. This recipe book is very good!

Excellent Basics Book 4 out of 5 stars.
2 of 2 people found this review helpful.

I based my purchase of this book on previous reviews & I am not disappointed. However, this is really what the title says: it is a book for gringos. I have some experience with Mexican food & I was hoping for a few more recipes but it really is exactly what the title promises.

Authentic Mexican! 5 out of 5 stars.
1 of 1 people found this review helpful.

This book is awesome. From this book I made the best enchiladas I have ever had. The only suggestion I would make to the author is to supply similar ingredients for substitution if the ingredients are not found in your area. Many of the ingredients are specific to Mexico and the very south Southwest.

Editorial Review:

Popular TV host and author Mad Coyote Joe takes the foreign out of Mexican cuisine and replaces it with genuine, mouth-watering dishes. Featuring more than 100 of Joe's favorite recipes, this is the real enchilada.

The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

Mimi Sheraton

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Customer Reviews:
Total reviews: 19 Average rating: 4.5 of 5

Editorial Review:

Here is the completely authentic book of German cuisine, from delicious soups to the greatest baking specialties of the world, complete with indexes and both English and German. In addition to the easy-to-follow recipes, the author discusses some of the great restaurants in Germany and how to order the traditional dishes. She researched these recipes for a year in the United States, eating almost every night in German restaurants, from the most expensive, to small neighborhood eateries, then traveled throughour Germany itself. Every recipe has been tested in her own kitchen--she guarantees that the ingredients are readily available and that the average person needs no special equipment in order to cook it.

"Few countries in Europe," the author writes in her introduction, "have landscapes more beautiful or maore varied than those of Germany. It is not a large country, slightly smaller than the state of Montana, but within this area there is almost every kind of terrain one finds in the Temperate Zone. The German cuisine is almost as varied as the terrain. Just as Bavaria passes as the archetype for the entire country, so the food of that section--the dumplings, sausages, beer, pork, and cabbage dishes--represents German cooking to the outside world Delicious though these dishes may be, they hardly begin to give even a clue to the whole spectrum of German cooking, which has more appeal than the average American palate than that of any other foreign country. Think of all the German dishes that have been taken over by Americans--not only hamburgers and frankfurters, with or without sauerkraut, but the jelly doughnut that was first the Berliner Pfannkuchen, Boston Creme Pie, that in Germany is 'Moor's Head'; the range of Christmas cookies; and even that old stand-by of ladies' luncheons, creamed chicken in a patty shell, that appears in every German Konditorei as Koniginpastetchen."

Here they all are, hundreds of them. So Prosit and gut essen: your health and good eating.

Dinosaur Bar-B-Que: An American Roadhouse

John Stage, Nancy Radke

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Customer Reviews:
Total reviews: 51 Average rating: 5.0 of 5

Editorial Review:

Dinosaur Bar-B-Que kicked into gear in 1983 when John Stage, a Harley-loving biker with a taste for barbecue, took to the road cooking sandwiches on a sawed-in-half 55-gallon drum at "biker gigs" up and down the East Coast. Stage sampled world-class barbecue in Virginia, Texas, North Carolina, and Memphis, soaking up "the Southern barbecue vibe" (and picking up Creole, Asian, and Cuban influences along the way) before setting up shop in Syracuse, New York, in 1988. Dinosaur Bar-B-Que: An American Roadhouse captures the reach-out-and-taste-it smell of slow-cooked barbecue that hits you two blocks away from the "genuine honky-tonk rib joint," where outfront a row of gleaming Harleys stand at attention and inside a sassy, ready-to-bust-your-chops wait staff cuts through the eclectic crowd of bikers, students, suits, and blues lovers (there's live music almost nightly), serving up half-racks of Dinosaur-Style Ribs, Texas Beef Brisket, and Honey Hush Corn Bread.

Between recipes for Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce and Not Your Mama's Meatloaf are samples of the restaurant's infamous restroom graffiti ("When life gives you lemons... add vodka") and photos of staff tattoos. Stage and coauthor Nancy Radke realize that not all backyard grill masters own smokers, let alone the kind of hickory-log-fueled industrial pits at the Dinosaur (nicknamed "The Coffin" and "The Doghouse"), so they present home cooks with a helpful Techniques of Outdoor Cookin' section that offers advice on how to grill and smoke with wood chips.

And no matter the season, this cookbook will quickly become a dog-eared favorite, as many of the more than 100 recipes are perfect for indoor cooking anytime of the year. Whip up a batch of the all-purpose Mutha Sauce (a versatile starting off point for many of the dishes) and you'll have enough ammunition for a weekend's worth of recipes. If you want to come any closer to living the complete Dinosaur experience at home, you'll need a Harley out front, a cold beer in hand, and Roosevelt Dean and the Spellbinders jammin' in the living room. --Brad Thomas Parsons

Mastering the Grill: The Owner's Manual for Outdoor Cooking

Andrew Schloss, David Joachim

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

A Griller's Handbook 5 out of 5 stars.
5 of 7 people found this review helpful.

Do you enjoy using a grill? Or do you aspire to begin grilling? Want to expand your storehouse of grilling recipes? If yes to any of those questions, this book is a treasure. It is massive and a bit unwieldy, but its contents make up for that. I first learned of this book when the authors were guests on the Food Networks "Emeril Live." Emeril introduced the two authors and then proceeded with an hour of grilling. After that, I felt the need to acquire this volume.

The upfront stuff, in some ways, is really important. I sort of bumble along on my gas grill, learning by doing, using recipes that I like, experimenting on different ways of cooking. But I really only know a handful of ideas and techniques (Including some simple maxims as some things need to be cooked on the side without flame; others are to be cooked directly over the flame). The authors assert that there is something unique about this book (Page 10): "In this book, we approach the grill from the perspective of science and mechanics. Our goal is to impart an understanding of what occurs during grilling, so that you can make better-tasting grilled food."

Introductory sections in Chapter 1 discuss the type of grills that can be used (from hibachis to gas grills and so on), how grills work, grill cleaning and maintenance (oops; I learned that I should do a better job cleaning the grill grates), requisite grill tools (I have a bunch, but could probably add some additional items, based on their discussion).

Chapter 2? "Mastering Your Technique." This explores what I always thought of as exotica, mastering the fire, the science of heat transference (conduction, convection, and radiant heat), grilling techniques (e.g., indirect versus direct grilling, and so on), and mastering temperature (judging doneness and making sure that one let's what is grilled "rest" at the end). Resting? Goodness. I take the food right off the grill and on to my family's/guests' plates. Not good! Grilled food (and other typed of cooked foods) should rest a bit, so that you don't get parts that are too dry. I am now trying to be a batter cook and let the meat thus cooked "rest" for 5-10 minutes.

Chapter 3 looks at the different foods that you can grill and a boatload of information about each.

Finally, the piece de resistance! Recipes! There are a lot of these; the text notes about 300 of them. They are divided into sections on burgers and their like; steaks and chops; roasts, ribs, and slow food; major, complex cooking projects; vegetables and side dishes; fruit, dessert, etc.; marinades, glazes, rubs, and the like.

The one downside of a number of recipes is that they take a great deal of upfront work and are complex. I prefer interesting but simpler recipes. However, for those who want to experiment, there are plenty of opportunities to do so with the recipes in this book. A few quick examples of recipes.

Buffalo blue cheese burger: Based on hot Buffalo wings. I'm interested, since I used to enjoy visiting the Anchor Bar in Buffalo, home of the chicken wing! Create a hamburger by mixing together ground chuck, celery seed, onion, garlic, blue cheese in a bowl. Then, separately, melt butter and mix in hot sauce (e.g., Tabasco Sauce). Put the hamburger patties created from the hamburger mix on greased grill grate. Cook. Put burgers in the hot sauce, coat, and eat with knife and fork (although I might be inclined to put the resulting burger in a nice Kaiser roll!).

With steaks, there is a nice looking recipe for Porterhouse au poivre that captured my interest. Or Tandoori chicken with Vidalia chutney (a little more complicated than I'd like, but boy does it sound yummy!), grilled summer vegetables with brown-butter vinaigrette, grilled maple-crusted apple rings. . . .

This is a terrific resource for those who want to go beyond simple grilling without really knowing what you are doing (that's been me!). Some of the recipes are over the top, I think, but these will doubtless appeal to some who are likely to be rewarded for their efforts. Worth a look!

Editorial Review:

Mastering the Grill: The Owner's Manual for Outdoor Cooking By Andrew Schloss and David Joachim Photographs by Alison Miksch"Grilling is a science, and it's only when you understand the science of grilling that you can transform it into an art. That's wh

Nobu Miami: The Party Cookbook

Nobu Matsuhisa, Thomas Buckley

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

Editorial Review:

Liven up your next party or intimate dinner for two with appetizers from the chefs at Nobu Miami that showcase Nobu's signature style of blending Japanese, Peruvian and Cuban influences to create unique and visually stunning dishes. Try your hand making the appetizers below (click the images for the recipies). Each recipe features simple instructions and easy-to-find ingredients that keep American tastes in mind.

Festive Recipes from Nobu Miami: The Party Cookbook

Kushiyaki

Flounder Sashimi Salad

Pineapple Shaved Ice

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The Victory Garden Cookbook

Marian Morash

List Price: $35.00 By: Knopf Amazon Marketplace: 7 new & used starting at $46.99

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Customer Reviews:
Total reviews: 43 Average rating: 5.0 of 5

Editorial Review:

Even if you're not a gardener, The Victory Garden Cookbook is a great book to have; if you are a gardener, it's a treasure. The book grew out of a public television series called The Victory Garden, which was essentially a how-to program aimed at home gardeners, with a recipe segment thrown in. As the show's popularity grew, so did viewer demand for more recipes; eventually, Victory Garden cook Marian Morash decided that a cookbook was in order, resulting in The Victory Garden Cookbook. The book is a wonderful hybrid encyclopedia of information for both gardeners who cook and cooks who like to garden; Morash's first goal was to so entice readers with the pleasures of eating home-grown vegetables that they, too, would take up gardening--or at least shop for the freshest ingredients instead of settling for canned or frozen goods. The book, first published in 1982, has been a huge success ever since.

Organized alphabetically, The Victory Garden Cookbook includes all the vegetables Morash grows in her own garden; in addition to information about planting, growing, and harvesting the fruits of your labor, Morash gives advice about storing vegetables, converts yields into measurements (i.e., a half-pound of small Brussels sprouts equals 28-30 sprouts, while a half-pound of medium sprouts equals 12-14) and offers tips to gardenless cooks for finding the best produce. Whether you're an avid gardener, a gardener wannabe, or simply a person who loves a good vegetable dish, The Victory Garden Cookbook is guaranteed to become one of your best-loved and most-used cookbooks.

Southern Living Homestyle Cookbook

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

Sure to become a must-have addition to the kitchen bookshelves of Southern Living cooking aficionados nationwide, the Southern Living Homestyle Cookbook combines fresh new comfort foods with the traditional, old-fashioned recipes we've come to know and expect from Southern Living.

Four hundred hand-picked recipes are included, all kitchen tested and tried-and-true favorites of home cooks from Southern Living magazine readers, plus the best dishes from over 4,000 community cookbooks.

The Southern Living Homestyle Cookbook highlights favorite down-home and delicious recipes from across the South, with a special section describing distinctly Southern flavors, such as Chesapeake Bay, the Low Country, Cajun and Creole, and the Heart of Dixie.

Features:

More than 400 recipes selected for their high rating by Southern Living Test Kitchens Professionals

More than 100 all-new photographs show traditional family-favorite recipes in up-to-date presentations, with a savory mix of contemporary and traditional serving ideas and garnishes

For over 40 years, Southern Living magazine has delivered definitive Southern cuisine to its readers making it one of the most trusted recipe resources in the country, reaching over 16 million readers monthly

The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets and Lifestyles

Ric Watson, Trudy Thelander

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Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Mediterranean

Customer Reviews:
Total reviews: 13 Average rating: 5.0 of 5

Editorial Review:

Indulge yourself with tasty and satisfying foods like pasta dishes, stir-fries, curries, risottos, noodle dishes, and sushi, all washed down with a glass of wine or beer. Stay active but don't bother with a formal exercise regimen, and set aside time every day to relax and unwind. You may find it hard to believe, but eating and living this way can help you stay lean and healthy, substantially reduce your risk of heart disease and cancer, and increase your chances of living longer. People from Mediterranean and Asian cultures have been living like this-and reaping the rewards-for more than 5,000 years.

Now, in this unique cookbook and guide, Ric Watson and his wife, Trudy Thelander, demonstrate just how easy it is to realize the benefits of the MediterrAsian way-benefits that numerous scientific studies have documented over the last half century. They explain the common features of Mediterranean and Asian lifestyles-abundant amounts of plant foods and fish, small amounts of red meat, moderate alcohol consumption, physical activity, and time set aside to relax-and show you step by step how to make them part of your life. When you eat the MediterrAsian way, there's no skimping on taste-or satisfaction. You'll feast on more than 150 delicious recipes, including favorites like Pasta Primavera, Thai Chicken Stir-Fry, and Ham, Mushroom, and Tomato Pizza. You'll savor the intriguing flavors of Vietnamese Shrimp and Vegetable Rice Paper Rolls, Moroccan Stew with Couscous, and Teriyaki Chicken Noodles. And if you're in the mood for a burger or hot dog, Watson and Thelander offer several deliciously healthy versions.

The book walks you through MediterrAsian food basics, shows you how to substitute daily activities for time at the gym, and explains how to take time out to enjoy life and relax. To help you plan your meals, it provides an easy-to-follow five-step MediterrAsian Balanced Meal System. There's even a fourteen-day MediterrAsian plan as well as example lifestyle scenarios to help you get into the swing of things. Complete with 50 tempting color food photographs, The MediterrAsian Way is all you need to enjoy the benefits of MediterrAsian living-starting today!