General Books - Page 5

New Polish Cuisine

Michael J. Baruch

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Best Polish Cookbook 5 out of 5 stars.
10 of 11 people found this review helpful.

Finally, a cookbook that works! This is so much more than just an ethnic cookbook about Polish food. After years of collecting stodgy, uninteresting and badly written Eastern European cookbooks, it is refreshing to finally come across one that is well written, beautifully photographed and is fully laden with well rounded chapters of recipes that actually work. I recently purchased a celebrity chef cookbook and was so disappointed with the recipes offered that I sent it right back. It seems to me the price tag on those celebrity books is inversely related to the content and value. Not so with Chef Baruch's New Polish Cuisine. At $32.00, it is a real bargain. As a grandmother of 12, it's highly admirable that this accomplished young chef took it upon himself (without any help from a big publishing company as the book is self-published) to lighten up, revitalize and Americanize a cuisine that is generally heavy and fat laden. Most Polish cookbooks I own were published in the 60's with recipes and techniques from the dark ages and have never held any interest for my children or grandchildren. However, Mr. Baruch's book has renewed my family's interest in the food of their ethnic heritage and the history related to it. The 3 pound, beautifully hard bound book with full color pictures is this grandma's favorite gift to give. Besides the fabulous recipes, the stories and introductions to each chapter are heart warming and bring comfort. Kudos to Chef Barch for bridging the generation gap!

Everybody Eats Well in Belgium Cookbook

Ruth Van Waerebeek, Maria Robbins

List Price: $15.95 By: Workman Publishing Company Amazon Marketplace: 7 new & used starting at $36.99

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Customer Reviews:
Total reviews: 25 Average rating: 5.0 of 5

Editorial Review:

It's a country that boasts more three-star restaurants per capita than any other nation--including France. It's a country where home cooks--and everyone, it seems, is a great home cook--spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its French foundation, hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best--slow-cooked, honest, bourgeois, nostalgic. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day.

In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots. Potato and Leek Stoemp. Smoked Trout Mousse with Watercress Sauce. Braised Partridge with Cabbage and Abbey Beer. Gratin of Belgian Endives. Flemish Carrot Soup. Steak-Frites. Belgian Steamed Mussels. Belgian Steamed Mussels. Cognac Scented Flemish Waffles. And desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Lace Cookies from Brugge, Almond Cake with Fresh Fruit Topping, Little Chocolate Nut Cakes.

As Belgians explain it, since one has to eat three times a day, why not make a feast of every meal? 57,000 copies in print.

The Urban Cookbook

King Adz

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Editorial Review:

Street food, street art, and street style: creative recipes for the graffiti generation.

Here is an international culinary first, a cookbook with a difference: recipes to feed the creative appetite, born out of the edgy, rugged culture of the street. Jerk chicken with hot pepper gravy, Ras-el-hanout lamb, Trinchada, Potjiekos, Rajad's perfect steak: King Adz explores five of the world's greatest cities to seek out and cook forty dishes in all.

From Paris, Berlin, and Amsterdam to London and New York, his road-trip rules were to use public transport, eat street food, and stay in cheap, locally run hotels, all of which allowed him to visit places that are seldom covered in traditional travel or food titles.

This being a cookbook unlike any other, once your appetite for food has been sated, you can go on to find all that epitomizes urban creativity through interviews with key photographers, illustrators, fashion designers, digital and street artists, skaters, DJs, club owners, musicians, street-savvy talent scouts, and Internet entrepreneurs. 250+ color illustrations.

Cucina Napoletana: 100 Recipes from Italy's Most Vibrant City

Arturo Iengo

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Editorial Review:

Naples, in the shadow of Mount Vesuvius, is a vibrant, passionate city with food to match. It is famed as the birthplace of the original wood-fired pizza, which has evolved from its simplest form, marinara, to more contemporary interpretations with arugula and seafood. Its food traditions also embrace a wealth of seafood recipes, countless vegetable and pasta dishes, as well as sinful desserts.

The Napoletana cuisine makes maximum use of fruit and vegetables grown on the rich volcanic soil, mono-cultivar olive oils, and creamy buffalo mozzarella. Cucina Napoletana includes an extensive selection of the best of the region's classic and innovative recipes, with additional features on key ingredients, the part they play in Naples cuisine, and how they are produced.

Local chef Arturo Iengo presents the best of Campanian cuisine: uncomplicated recipes that are as perfect for everyday meals as they are for entertaining. And with its stunning photographs taken in and around the city, Cucina Napoletana is as visually appetizing as the cuisine of this captivating city.

The World Encyclopedia of Cheese

Juliet Harbutt

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

Lovely but Limited 3 out of 5 stars.
33 of 35 people found this review helpful.

This book is very pretty, and does contain some interesting information, but I was disappointed by the amount of space given over to recipes, many of which are unappetizing, and some of which are just plain silly (why would I buy this big, gorgeous book just to learn how to make a cheese omelette or Welsh Rarebit -- broiled cheese on toast??? come on...) I was hoping for more of a true "Encyclopedia," but the entries for several of the countries were quite limited. I found that many of my favorite cheeses were missing, and some of the information was less than reliable (I was particularly dismayed by the book's claim that Alsatian Munster "is also produced in the USA, where it is known as Muenster" -- anyone who expects these two cheeses to be the same is in for a big disappointment). I will admit, the pictures are wonderful, but if you're looking for something truly encyclopedic in its scope and range, this book will be a let-down.

Editorial Review:

This is an authoritative fact-packed guide to the cheeses of the world, combined with a fabulous collection of over 100 recipes.

The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World

Eve Zibart

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

Intelligent, witty and entertaining! 5 out of 5 stars.
11 of 12 people found this review helpful.

This book is a must-have for any lover of ethnic cuisine as well as all the "foodies" that enjoy the inside scoop on the American dining scene. Eve Zibart provides bacground, cultural tips, recipes, and recommended dishes from ethnic cuisine from around the world. Her writing style is intelligent yet witty and always accessible. The practical tips alone are worth the price of the book. How do you use chopsticks? How do you eat Ethiopian food? This book is a delight from cover to cover and a valuable addition to any food lovers library.

Editorial Review:

Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.

An African American Cookbook

Phoebe Bailey

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

Editorial Review:

An African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them.

    Included are Pastor’s Famous Ribs, Shortbread, Cracklin’ Cornbread, Okra Gumbo, Smoked Turkey and Black-Eyed Peas, New Orleans Red Beans and Rice, Cabbage with Collard Greens, Peach Cobbler, and Sweet Potato Pudding.

    Coupled with these old-time dishes are today’s favorite recipes— Yogurt and Chives Biscuits, Braided Easter Bread, Pecan Cake, Five-Flavor Pound Cake, Primavera Pizza, Shrimp Bake, Roast Turkey with Oyster Cornbread Stuffing, Cajun Cassoulet, and Minestrone with Tortellini.

    Woven among the 400 recipes are rich historical anecdotes and sayings. They were discovered or lived by this cookbook’s contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active.

    Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.

    Author Phoebe Bailey’s congregation in historic Lancaster, Pennsylvania, was a station on the Underground Railroad. Today they, and their own Harambee Historical Services (meaning "pulling together to build" in Swahili), offer Underground Railroad re-enactments and a buffet of traditional African American food to their many visitors. This cookbook celebrates those historic activities, when this church fed and then helped to spirit enslaved Africans to safety.

Persian Cooking

Nesta Ramazani

Amazon Price: $16.15 List Price: $17.95 Usually ships in 24 hours By: Ibex Publishers, Inc. Amazon Marketplace: 24 new & used starting at $15.55

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

PERSIAN COOKING: A TABLE OF EXOTIC DELIGHTS is collection of 322 authentic recipes from the world's oldest cuisine. Clear and concise instructions make the dishes turn out exactly as they are supposed to.

Persian cooking is based on lamb, fruits, vegetables and grains, used in subtle and varied combinations. The food is neither highly spiced nor hot but seasoned with herbs. It is very nutritious. Many of the dishes are suitable for vegetarians and in many others, meat may be easily omitted. The dishes can be made from ingredients found in almost any market. A guide to speciality stores where hard-to-find ingredients, which are used in a few dishes, can be found is also included.

Rice preparation, which has often been observed defines the quality of the Persian chef, is covered in detail.

Half Persian and half English, Nesta Ramazani has lived in both countries, making her uniquely qualified to offer these recipes. During a one year return visit to Iran she picked the brains of both professional chef and housewife. She also consulted Rosa Montazemi's classical Persian language cookbook, Honar-e Ashpazi. Back in America, she tested and tried out the hundreds of dishes and rendered the recipes to exact American measurements and timing.

The author observes: "Here is a culinary art so highly developed that the most lowly vegetable can taste divine, every meal can be a gastronomic treat, every cook a creative artist."

Mrs. Ramazani also includes a historical and cultural introduction to the food of Persia. The background of many of the dishes are also explained through engaging anecdotes.

Included are: 322 recipes from all regions of Iran: soups, ashes, stews (khoresht and khorak), dolmehs, boranis, vegetables, salads, rice dishes (pollos and chelos), kababs, breads (nan), sweets, desserts, sharbats and pickles (torshis). Photographs of prepared dishes. A short dictionary of Persian culinary terms. A guide to grocery stores outside of Iran where hard-to-find ingredients may be obtained. A historical and cultural guide to Persian cuisine.

Cookbook From Amish Kitchens: Casseroles (Cookbooks from Amish Kitchens)

Phillis Pellman Good

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Pa Dutch/Amish Cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

This little paperback book has a good selection of casseroles. They are fabulous for those of you who like homemade food with simple on-hand ingredients and not overblown with spices and seasonings. These recipes are for good home-cooked comfort food at it's best, least expensive,and easiest.

The definition of "Old-Fashioned"... 4 out of 5 stars.
0 of 0 people found this review helpful.

I have all of these adorable little 'Cook Books from Amish Kitchens', and have really enjoyed them. The are very small and simple... the complete opposite of a coffee-table/display-style cookbooks we see most often today. This is a thin pamphlet with matte paper and does not include interior photos of any recipes (excluding the cover). The text is in a handwritten-style font and clearly explained. The recipes are very homey with basic ingredients and techniques; nothing fancy. Simple, delicious recipes in a simple, small booklet. RECOMMENDED.

Editorial Review:

We suspect that casseroles were first created in the kitchens of conscientious cooks who came up on suppertime, having no chance to make the roast or mash the potatoes. All the eat-ers around the table agreed they worked. Those are the recipes we offer here. Sturdy and basic. Now and then a surprise. Economical. But satisfyingly filling. One of 12 cookbooks from Amish kitchens! The recipes in this series overflow with the good, old-fashioned food which comes from some of the world’s best cooks. These handsome cookbooks have sold more than 800,000 copies!

Authentic Recipes from the Philippines (Authentic Recipes Series)

Reynaldo G. Alejandro, Luca Invernizzi Tettoni

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

beautiful book, beautiful pictures of Filipino food 5 out of 5 stars.
5 of 5 people found this review helpful.

I'm not sure what the other reviewer meant by the book not covering traditional Filipino food he's known. This was lovingly put together by Philippine-born Filipinos famous for their work in documenting authentic Filipino cuisine... very unlike other cookbooks whose writers only parachute into the country, if at all, and compile recipes for publication.

True, it's not a typical cookbook that focuses solely on recipes. The first ten or so pages are essays. Its value is not only in the beautiful photographs, but also in the substantial background it provides for Filipino food. What a deal at $12!

You can preview the book above with Amazon's "Search inside this book" feature. The reviews of the edition that came out in 1999 are here: The Food of the Philippines: Authentic Recipes from the Pearl of the Orient.

Editorial Review:

Filipino food, influenced by over 300 years of Chinese, Hispanic and American culinary techniques, is one of the most vibrant and intriguing cuisines in Asia. A tantalizing concoction of textures, flavors and colors, these popular Filipino recipes range from national dishes such as adobo, to the spicy dishes of the Bicol region.

Genuine native artwork and a detailed description of life in the Philippines distinguish this title from other ethnic cookbooks. With all of the dishes and ingredients vividly photographed, you'll know just what to expect when preparing these exotic delicacies.