European Books - Page 5

The Mediterranean Vegan Kitchen

Donna Klein

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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian -> General AAS

Customer Reviews:
Total reviews: 85 Average rating: 4.5 of 5

Editorial Review:

The medical world has been touting the health benefits of the Mediterranean diet for decades. In The Mediterranean Vegan Kitchen, Donna Klein provides more than 300 recipes suited to anyone who wants to eat a healthful diet free of animal products. Unlike many vegetarian or vegan cookbooks that simply take the meat or dairy products out of a recipe--or even worse, use tasteless substitutes--this book includes only recipes that actually exist in Mediterranean cuisine. You won't find any grainy cheese substitutes or spongy meat imposters here.

In chapters on every course from appetizers to desserts, the author presents recipe upon recipe for flavorful and healthy dishes--all without meat, dairy, or eggs. Appetizers like Mushrooms Stuffed with Bread Crumbs, Parsley, and Garlic--given a sweet and nutty zing from the addition of a fortified wine--or Baked Black Olives with Herbes de Provence and Anise are so full flavored they certainly don't need the richness of animal products. The Poor Man's Pesto (so named because of the absence of cheese) that tops fluffy Potato Gnocchi proves that fruity green olive oil is the heart and garden-fresh basil is the soul of a good pesto. Desserts don't disappoint either. Relying on fresh fruits for flavor, they are just the sort of sweet and rich concoctions we expect from the Mediterranean. Baked Pears are stuffed with a rich blend of bread crumbs, toasted almonds, and chocolate and baked in a flavorful mixture of marsala, white wine, and pear or apple juice.

An extremely helpful Meals in Minutes section offers menu suggestions for those whose schedules allow only an hour or less for meal preparation, and the nutritional information provided for each dish is a welcome bonus for health-conscious cooks. --Robin Donovan

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life

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

Editorial Review:

LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.

Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. Now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare.

Created by respected physician Dr. Angelo Acquista, who has successful counseled his patients on weight management for years, The Mediterranean Prescription starts with a two-week weight-loss stage that includes simple, delectable recipes to help you lose eight to ten pounds right away. Still convinced that all diets leave you feeling deprived? Imagine eating Baked Zucchini with Eggplant and Tomatoes, Sweet-and-Sour Red Snapper, Chicken Cacciatore, Pasta Fagioli, and Baked Onions. Dr. Acquista culled his Sicilian mother’s recipe box for the most mouthwatering recipes–plus he includes meals from famous chefs at top Italian restaurants, such as Cipriani and Serafina. If you follow these lifestyle-changing suggestions, you will enjoy

• long-term success: Eat the foods you love and enjoy–bread, pasta, and all your favorite Italian dishes–while adopting healthier eating habits.
• no more addictions: A two-week “tough love” stage helps you kick the habit of sugar, junk food, and preservatives.
• zero deprivation: The Sicilian way of cooking and combining foods means less snacking in between meals, and less temptation to fill up on desserts.
• family-friendly recipes: Children will love and benefit from the dishes as well, so you can share the good eating and the good health.

Plus you’ll find vital information on how being overweight affects each part of your body, including the skin, brain, heart, liver, joints, back, and breasts.

Most people don’t realize that many of their health problems derive from unhealthful weight. Discover the Sicilian secret to a happy life. Capture a pleasurable way of eating that will bring all the blessings and bounty of the Mediterranean to your table, to your life, and to your health!

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating

Jack Bishop

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Customer Reviews:
Total reviews: 45 Average rating: 5.0 of 5

A "must-have" for vegetarian and omnivores 5 out of 5 stars.
1 of 1 people found this review helpful.

No one in our family is a vegetarian, but the recipes are so good that we prefer some of them as written, without meat (pancetta, sausage, prosciutto, etc) with which we usually add to "improve" vegetarian recpies. Risotto recipes are particularly outstanding! The picky, more carnivorous members who avoid anything green actually LOVE the risotto with spinach and herbs as well as the soups. They now eat their vegetables!

Editorial Review:

This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy.

Lidia's Italian-American Kitchen

Lidia Matticchio Bastianich

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Customer Reviews:
Total reviews: 48 Average rating: 4.5 of 5

Italian cook book 4 out of 5 stars.
0 of 2 people found this review helpful.

My Mother told me of this cook book,so I bought her one too,we love Italian food.Great Cook Book.

***LOVE THIS BOOK*** 5 out of 5 stars.
0 of 2 people found this review helpful.

I saw this book for the first time at a friends house last month and was so impressed with some of the receipes that I decided to get a copy of my own...The price of the book was 23.00 but when I looked in warehouse deals to my surprise there it was for 14.00..what a bargain...There was not a single thing wrong with the book..not even so much as a tear in the cover...Great Deal!..Great Book!

great recipes and my mother loves the book 5 out of 5 stars.
0 of 0 people found this review helpful.

My mother loves Lidia so I got this book for her. She loves the recipes and more.

The only Italian (American) cookbook you'll need! 5 out of 5 stars.
0 of 0 people found this review helpful.

In my family, I am the part of the first generation of Italians born in America. I grew up eating Italian food (or what seems to be classified as Italian American food) that was amazing and authentic - down to my parents buying bushels and bushels of tomatoes in order for us to make and can our own tomato sauce. Needless to say, most Italian restaurant food does not impress me - it is a sorry imitation of the real thing. I love to cook and have now amassed a decent cookbook collection, and it surprised me to realize I did not own a SINGLE Italian cookbook. I guess I thought that NOBODY's recipes were going to rival or even equal those of my parents. Well, I decided it was time and I did a lot of research and book borrowing from the library and recipe tasting in my own kitchen. I now have a SINGLE Italian cookbook, and it is this one. I have made the Baked Stuffed Shells, the Eggplant Rollatini, tomato sauces, Braciole, Arancine, Scallopini...the list goes on. Every dish has been fantastic, and authentic tasting. I highly recommend this book. I'm not saying there aren't other fantastic Italian cookbooks out there, by the likes of Mario Batali and such, but if you're looking for a cookbook whose recipes are authentic but not incredibly complex or intricate (though some of these do take a bit of time!) then this is the book for you!!

Editorial Review:

Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.Focusing on the Italian-American kitchenùthe cooking she encountered when she first came to America as a young adolescen

Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them

Stan Hieronymus

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Customer Reviews:
Total reviews: 16 Average rating: 5.0 of 5

Great read 4 out of 5 stars.
1 of 1 people found this review helpful.

I highly recommend to this anyone who wants to learn more about Trappist and Trappist inspired ales. Very accessible and thorough.

A Conversation around the Fire 5 out of 5 stars.
1 of 1 people found this review helpful.

Imagine that you-an experienced homebrewer-got to gather around a fire with some folks who had years of experience brewing versions of your favorite beer style. It would be hard to have a bad time, harder still not to come away a better brewer for it.
This friendly, if somewhat disorderly book is just that conversation. I love the complexity and depth of belgian strong beers. Occasionally, by dumb luck, I've brewed one. Other times, my efforts have been dull, or over-concentrated or just odd.
In these conversations, we get some clarity about yeast, malt, fermenters, temperature control and bottling.
I think the odds in my favor just went up. This is a book to mine for insights.

Lynn Hoffman, author of The New Short Course in Wine

Editorial Review:

Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.

The Country Cooking of France

Anne Willan

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

French coffee table cuisine 4 out of 5 stars.
1 of 1 people found this review helpful.

As usual with Willan's work, this is superbly written and conceived. Everything is spelled out with the correct detail. My one objection is that, although beautiful, coffee table books are difficult to use in the kitchen. Compared to other large books, say Barbara Kafka's "Vegetable Love" or "The Silver Spoon", or Paula Wolfert's "Cooking of Southwest Fance" which are also large, this one is heavier, shinier paper, clumsier to push around.

Editorial Review:

Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Cr pes au Caramel et Beurre Sal (cr pes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

Panini, Bruschetta, Crostini: Sandwiches, Italian Style

Viana La Place

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Customer Reviews:
Total reviews: 25 Average rating: 3.5 of 5

I'd like to counteract the unfair criteria of some of the other reviews. 5 out of 5 stars.
2 of 2 people found this review helpful.

Many reviews of this book complain that it was recommended as a companion to a purchases of a panini press or sandwich maker, and I can see why they are disappointed. Amazon has many strengths, but the quality of its recommendations is not one of them. These reviews are helpful in letting purchasers of sandwich makers know that this book doesn't have many of the grilled meat and cheese sandwich recipes that many people are looking for.

I wish, however, that so many of these reviews didn't give the book one star and lower its rating, because it's a lovely book with ideas for simple, delicious toppings and fillings for grilled bread. These are recipes that would be appropriate for a light lunch or supper, for appetizers, or for cocktail parties. Many of the recipes feature lemon, capers, olives, oregano, hot pepper flakes, and garlic, adding flavor to vegetable fillings or small amounts of fish, chicken, or cheese. The recommendations that ingredients be organic, cage-free, etc., are not nearly as frequent as some disgruntled reviewers would have you believe, and of course you are always free to use ordinary grocery store fruit, vegetables and eggs.

There are also some sweet recipes. I love the recipe for Baked Fresh Fruit Bruschetta: sliced nectarines baked on bread with a little butter and sugar, served for breakfast with caffe latte.

Editorial Review:

Move over pasta and pizza, here come panini, bruschetta, and crostini! Discover the world of sandwiches, Italian style. These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts a

The Babbo Cookbook

Mario Batali

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Customer Reviews:
Total reviews: 21 Average rating: 4.0 of 5

Editorial Review:

One of the most coveted reservations to have in New York City is at Babbo, Mario Batali's flagship restaurant in Greenwich Village. In The Babbo Cookbook, Batali (author of Mario Batali Simple Italian Food and Mario Batali Holiday Food) takes readers behind the scenes of his popular restaurant--from the kitchen to the front of house--sharing 150 recipes for his innovative Italian fare and offering tips on menu selection, service, and presentation. Along the way, Batali expertly captures the intimate buzz, the warm hospitality, and the generous attention to detail that makes Babbo a singular dining experience.

Before digging into any of the dozen-plus featured antipasti, Batali offers several specialty aperitivi, including the refreshing Blood Orange Bellini. Two of Babbo's signature dishes, Mint Love Letters with Spicy Lamb Sausage (little ravioli stuffed with a filling of sweet peas, mint, heavy cream, and Parmigiano-Reggiano) and Beef Cheek Ravioli (so good the book recommends doubling the filling and freezing a batch), are broken down and made more than accessible to the home cook. Other exceptional pasta options include Pumpkin Lune with Butter and Sage (finished with a dusting of Parmigiano-Reggiano and amaretti cookie crumbs) and Gnocchi with Oxtail Ragù (a reinterpretation of a Batali family classic, still served at Salumi, his father's must-visit Seattle shop). Chapters "Mare (From the Sea)" and "Terra e Bosco (From the Earth and Forest)" offer Crispy Black Bass with Endive Marmellata and Saffron Vinaigrette ("'crispy' sells more food than a barrage of adjectives," Batali reveals) and a succulent Osso Buco with Toasted Pine Nut Gremolata. There's a wonderful section on pre-desserts and cheese, and in "Dolci" pastry chef Gina DePalma wraps things up with Maple and Mascarpone Cheesecake, Meyer Lemon Semifreddo, and a tempting cookie plate.

The Babbo Cookbook is a gorgeous affair--nearly every recipe is accompanied by a color photo of the finished dish. Batali is an intelligent and inspiring guide throughout the book, and Babbo co-owner Joseph Bastianich (who cowrote the terrific Vino Italiano with Babbo wine director David Lynch) provides detailed notes on their topnotch table and wine service. Some of the recipes may seem daunting to tentative home cooks (the recipe for Warm Testa with Waxy Potatoes opens with "Place the pig's head in a large pot with water"), but Batali recognizes that readers don't have the benefit of being backed by a kitchen staff and offers tips and modifications to turn out a version of the dish as close as possible to the real deal. Whether you choose to cook your way through one recipe at a time or attempt to turn out an entire tasting menu for a special occasion, Batali's Babbo Cookbook is a keeper--a book you'll turn to again and again. --Brad Thomas Parsons

Crepes: Sweet & Savory Recipes for the Home Cook

Lou Seibert Pappas

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Customer Reviews:
Total reviews: 17 Average rating: 5.0 of 5

Editorial Review:

Foodies may declare crêpes "in" or "out," but they are a welcome treat for most of us. Lou Seibert Pappas explains that "crêpe" is the French word for pancake, and that the dish originated in Brittany, in northwestern France. Until about 100 years ago, all crêpes were made from buckwheat flour. Pappas departs from that tradition by providing 15 recipes for different kinds of crêpes. Eleven are savory, including ones made with whole wheat flour, with minced herbs, and with chickpea flour, while four are sweetened to use in making desserts. Photos accompanying Pappas's meticulous directions illustrate how to turn out light, delicate crêpes and how to fold them around fillings in 11 ways. She also explains what to do about problems such as small holes or cracking edges.

Crêpes also offers novel ways of serving the pancakes, such as the Party Stack with Pesto Fillings; Salad Basket Crêpes with Grapes, Blue Cheese, and Hazelnuts; and Chicken, Corn, and Red Pepper Crêpes. In addition, you will find Wild Mushroom Crêpes and other classics. Cannelloni and Cheese Blintzes are reminders that crêpes are more than a French favorite. --Dana Jacobi

Julie and Julia: My Year of Cooking Dangerously

Julie Powell

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Customer Reviews:
Total reviews: 63 Average rating: 3.5 of 5

Yummy, then not 1 out of 5 stars.
1 of 1 people found this review helpful.

This blog/book is like a bag of Cheetos. It's so yummy and cheesy and you just can't stop and you really should stop and you kind of slow down and then you feel full and then you have another handful and then you fold up the bag and start to put it where you can't reach it and then you eat another handful and feel kind of yucky and then you wish you'd never seen those Cheetos ever because they weren't really that good to begin with. You don't eat Cheetos again for a long time. This book is a tidbit, not worth the money.

Love Julie! 5 out of 5 stars.
0 of 0 people found this review helpful.

This lady is funny, quick witted, especially insightful and brutally honest. And I'm not talking about Julia Childs. I found this book belly-laugh funny. Even if you don't like to cook, it's a good read.

Editorial Review:

Nearing 30 and trapped in a dead-end secretarial job, Julie Powell resolved to reclaim her life by cooking, in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life--lived with gusto.