General Books - Page 12

Flavors of Burma: Myanmar : Cuisine and Culture from the Land of Golden Pagodas

Susan Chan

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

great double fried fish curry ! 5 out of 5 stars.
15 of 16 people found this review helpful.

Great book. Great recipes. My wife and I cooked the double fish curry last night. Its great. The recipe was easy to follow and quick to cook. We already had everything needed - although we used red fish fillets instead of the mackerel or king fish suggested. It tasted really good - smooth and tasty but without that "after curry burp" you get with some of the traditional Indian curries. It looked really good when cooked too - its nice to cook something without knowing in advance how it should look like after the experts have cooked it!
We will definitly give the other recipes a go too.
The information on Burmese (Myanmar?) life is interesting too - obviously written with some compassion.

Editorial Review:

Burma, also called Myanmar, is located in South-eastern Asia between Bangladesh and Thailand, bordering the Andaman Sea and the Bay of Bengal. Typical meals include rice, curries, salads, vegetables, and side dishes such as cucumber and tomato slices eaten with traditional Burmese fish sauce (Ngi-Pi-Yae) and Fried Shrimp with Shrimp Paste (Balachung), which are presented here in 76 enticing recipes. Burmese dishes have a distinct taste that varies in spiciness from mild to hot. The author depicts the culture and traditions of Burma, providing ample information on the Burmese market, commonly used ingredients, and eating and serving customs, explaining, for example, that Burmese eat with their finger-tips. She also familiarises her readers with the language, festivals, and principal cities of this country.

Delicioso: Una colección de mis recetas favoritas con sabor latino (Vintage Espanol)

Ingrid Hoffmann

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Editorial Review:

La estrella culinaria del Food Network y Galavision/Univision nos presenta un fresco y vibrante libro de cocina repleto de recetas rápidas y sencillas con un aire latino. Con sabores atrevidos e intensos, Ingrid lleva su moderna e ingeniosa versión de la cocina clásica a la cocina diaria del hogar, y hace de cada comida una fiesta.

La combinación de recetas clásicas con modernos platos latinos y americanos, y de ingredientes conocidos con sabores frescos, pondrán a bailar tu paladar, y harán que tú, tu familia y tus amigos ¡vivan la vida deliciosa al instante!

Dale sabor a tu mesa con platos coloridos y fáciles de preparar como:

• Lasaña latina
• Salmón caribeño con salsa de mango, vegetales, y salsa barbacoa de guayaba
• Gazpacho tropical de piña
• Ceviche con coco fácil y ligero
• Ensalada de quinoa dorada

Delicioso, con 125 suculentas recetas, vistosas fotos, una útil guía de compras, un glosario y “consejitos deliciosos” que te ahorrarán tiempo y dinero, te dará la inspiración para preparar alegres platos latinos cada comida.

Come And Get It

Junior Welfare League of Talladega

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I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes

Lora Zarubin

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

Best cookbook I own 5 out of 5 stars.
11 of 11 people found this review helpful.

I am amazed this cookbook isn't more popular. The recepies are knock your socks off delicious, and impressive to foodies and picky eaters alike. Arranged seasonally and sorted into menus, I often find myself making entire chapters, and I have co-opted the Caesar Salad as my own. Comparable to The Zuni Cafe Cookbook by Judi Rodgers and Sunday Suppers at Lucques by Suzanne Goin, this book is better. About me: San Francisco cook; haunts the Farmer's Market, all restaurants in Northern Cal.; entertains friends and pizza-loving husband often.

Editorial Review:

Simplicity, quality, and seasonality are the guiding principles behind the menus and recipes of Lora Zarubin. In order to focus on the freshest ingredients, the book is divided by season, each recipe featuring produce, fish, and meat from that season's bounty. The menus and dishes are drawn from Lora's childhood and her extensive travels in Europe and the U.S.

Classic Indonesian Cooking: 70 traditional dishes from an undiscovered cuisine, shown step-by-step in over 250 simple-to-follow photographs

Sallie Morris

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Editorial Review:

Here is a truly inspirational collection of recipes which typifies the rich and varied cuisine of these exotic islands. Indonesian food embraces the many culinary influences left by the traders who visited the islands over the centuries, resulting in su

Venice and Food

Sally Spector

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Total reviews: 8 Average rating: 5.0 of 5

Editorial Review:

'This is an almost indescribably ethereal work of love that portrays Venice and its food as no other book has ever done. The illustrations are lush, detailed and deeply reflective of not only the look of Venice, but its very soul, its moods, its history-weighted sadness' Italian Food & Wine Magazine , January 1999 In this book, Sally Spector, who is from Chicago and now lives in Venice, takes us on a mouth-watering culinary trip; her historical love affair with food quite literally gives us a taste of Venice. Each page is beautifully illustrated with the text written in her own hand, sharing her personal impressions of this beloved city. It also provides practical Venetian recipes along with the history of Venice and its long relationship with food, and the ingredients are illustrated in stunning pen, ink and pastel drawings. Sally reveals historical anecdotes about Venice, its food, herbs, spices and cooking implements, as well as buildings, warehouses and even various Venetian personalities, su

The Indonesian Kitchen: Recipes and Stories

Sri Owen

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Editorial Review:

In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Over 120 mouthwatering and easy-to-follow recipes take us from staples and basics to food for festivals and special occasions, with fascinating introductions that place the dishes in their regional and cultural settings.

Sri offers enchanting recollections of the food and cooking of her youth, while delving into the historical role of food in the region's culture and society. The recipes are accompanied by detailed explanations of ingredients and techniques, notes on availability and substitutions, and discussions of development over time.

Filled with beautiful photography by Gus Filgate, this book captures all aspects of Indonesia's diverse culinary culture and represents a lifetime's research into both traditional and modern cooking methods.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen (Hippocrene Cookbook Library)

Maria Elena Cuervo-Lorens

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

A survey of both traditional to newer creations 5 out of 5 stars.
2 of 3 people found this review helpful.

With so many Mexican cookbooks already on the market, how could yet another make its mark of distinction? Yet, Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen does so with a flourish: Maria's extensive knowledge of her native country's foods lends to a survey of both traditional to newer, more cosmopolitan creations, form Mushroom Quesadillas to Stuffed Poblano Chiles in Walnut Sauce and Guajillo Chile Enchiladas. It's the cook seeking such a wide-ranging mix who will find Mexican Culinary Treasures especially inviting.

Editorial Review:

This book provides an in-depth insight into Mexican cooking today and the history behind it. The recipes featured range from the very traditional to the modern cuisine of Mexico City. Maria Elena Cuervo-Lorens' extensive knowledge of the nation's culinary traditions combined with an enthusiasm for sharing the vibrant flavours of her native Mexico make this book a fascinating journey through Mexico's culinary treasures.

The Ultimate Route 66 Cookbook

Northland Editors

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

Very nicely arranged into five distinctive categories 5 out of 5 stars.
1 of 3 people found this review helpful.

The collaborative effort of Kerrick James, Jim Ross, John Running, David H. Smith, and David Wend which is very nicely arranged into five distinctive categories, the recipes comprising Northland Publishing's The Ultimate Route 66 Cookbook reflect and showcase classic American cuisine and regional restaurant specialties associated with the Route 66 road trips of yesteryear. From Timberline Pancakes; Golden Peach Muffins; and Green Chile Quiche; to Hot Chicken Salad in a Ring; Chicken and Dumplings; and Pistachio Bundt Cake, The Ultimate Route 66 Cookbook is a welcome and enthusiastically recommended compilation of mid-20th Century American culinary nostalgia.

Editorial Review:

Serious food with a lighthearted attitude! A pinch of Route 66 memorabilia, a dash of humor, and two heaping helpings of honest American classics make this the perfect guide to good eating. With culinary contributions from roadside restaurants and well-traveled chefs, this book is a treasured keepsake and valuable resource. Regional specialties share the road with innovative treats, and easy-to-follow instructions allow cooks of all experience levels to create the recipes with ease, pleasure, and enjoyment. Take a detour across Route 66 and sample these down-home recipes from the legendary road.

Best of Ukrainian Cuisine (Hippocrene International Cookbook Series)

Bohdan Zahny

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

don't waste your time with this one. 1 out of 5 stars.
27 of 39 people found this review helpful.

Excited to find the best of Ukrainian cuisine won't work with this book unless you're still on a farm in some other decade. Or you like cooking with lard, grinding meat, and of course removing organs and bones from pigs - oh, yum! The author's translations in the back of the book from English to Ukrainian for ordering meals are worth a laugh. However, I think he's serious. Pass this book up.

A Charming and Authentic Book! 5 out of 5 stars.
17 of 17 people found this review helpful.

An American with family members who make regular trips to Ukraine, I have some knowledge of the hearty and delicious cuisine of that wonderful country. I love this book because it presents the cuisine as it actually is in the towns of Ukraine. You are not presented with bastardized, Americanized recipes, but with the authentic cookery you would experience during a visit to a normal, middle class home.

The book starts with a brief foreword on Ukrainian food traditions. In the back there is an 8-page bilingual dictionary of food terms and phrases to use in restaurants. In between, the book is packed with both traditional and contemporary recipes for everything from appetizers to main dishes to sweets and even a substantial section on beverages both alcoholic and not, and recipes for making several different kinds of beer.

I highly recomment this book.

Editorial Review:

Now updated with a complete list of menu terms in Ukrainian and English, this unique cookbook presents both traditional and contemporary Ukrainian cuisine in an easy-to-use menu format. Ukrainian dishes call for a variety of ingredients including natural products such as meat, poultry, fish, mushrooms, eggs, vegetables and fruits. Here is a comprehensive guide to Ukrainian cooking, including favourites like: zakusky (appetisers), ioushky (cabbage soup), kasha (buckwheat groats), pyrizhky (stuffed pastries), and medovyky (honey cakes).