U.S. Regional Books - Page 10

The Victory Garden Cookbook

Marian Morash

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

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

A classic that should be on every cookbook shelf 5 out of 5 stars.
2 of 2 people found this review helpful.

Everyone should own this cookbook. It's colorful and chock full of information on how to grow, store, preserve, and prepare all kinds of vegetables. A delight to read and use. I love this cookbook.

My most-referenced cookbook 5 out of 5 stars.
2 of 2 people found this review helpful.

I'm ordering a new copy of The Victory Garden Cookbook because my original is falling apart. It's a quick reference for preparing just about any vegetable you can think of, but the bonus is that it offers terrific recipes. Everything I've ever made from this fantastic cookbook has turned out to perfection. If I could only keep one cookbook on the shelf, it would be this one!

An essential cookbook to own 5 out of 5 stars.
1 of 1 people found this review helpful.

I think this is the best vegetable cookbook on the planet. I own others, including Barbara Kafka's tome and the fairly recent one by Patricia Wells, and they have their merits. "The Victory Garden Cookbook," however, is the one with the greasy cover and the food stains. All of the recipes are well-designed, and they span a broad range, from simple cooking for a weeknight dinner to something more refined for a dinner party. Many of the recipes are influenced by French or Italian cooking. A chapter is devoted to each vegetable, and one of the nice features is a little section in each chapter that quickly sums up simple preparations, useful when you're in a hurry and just want to know how long it takes to steam asparagus. This is not a vegetarian cookbook, but many of the recipes do not include meat or fish, if that's your concern. And if you're a gardener with a surfeit of a particular vegetable---too many green beans---and you've run out of things to do with it, Marian Morash has an answer.

Editorial Review:

An incomparable variety of more than 800 enticing recipes, basic gardening information, shopping tips for nongardeners, preserving and serving hints. Over 300 color photos and oversize format; a quarter million sold to date!

The Red Hat Society Cookbook

The Red Hat Society

Amazon Price: $18.24 List Price: $24.99 Usually ships in 24 hours By: Thomas Nelson Amazon Marketplace: 74 new & used starting at $1.22

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Customer Reviews:
Total reviews: 23 Average rating: 4.5 of 5

Save your fork! 5 out of 5 stars.
0 of 0 people found this review helpful.

We have always been told to save our forks for dessert. This book offers many "fork tested" recipes. Enjoy!

The Red Hat Society Cookbook 5 out of 5 stars.
0 of 0 people found this review helpful.

The Red Hat Society Cookbook is wonderful! I ordered one for myself originally and enjoyed it so much that I ordered another for my daughter and one for my sister for her birthday.
It has great dessert recipes for a majority of the book (what could be more important?) but also recipes for the rest of the meal, too. Sprinkled in between the recipes are stories from Red Hatters that have had embarrassing moments or new cook moments in the kitchen. They are so funny-I've laughed til I cried!. You could sit down, read the book, not cook a thing and still enjoy it. : ) The recipes are very down to earth with ingredients you normally have in your kitchen everyday. I heartily recommend this book and give it 5 stars.

Editorial Review:

"Life is short; eat dessert first," says Sue Ellen Cooper, Exalted Queen Mother of the Red Hat Society, which is the most fun phenomenon to happen to women over 50 in this century. And so this cookbook has more than 250 desserts at the beginning of a collection of more than 1,000 recipes. Red Hat editors selected the best recipes, stories, and photographs submitted by members from all over the world.

Crazy Sista Cooking: Cuisine and Conversation with Lucy Anne Buffett

Lucy Anne Buffett

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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.

Paula Deen's 2009 Calendar

Paula Deen

Amazon Price: $10.40 List Price: $13.00 Usually ships in 24 hours By: Random House Amazon Marketplace: 37 new & used starting at $5.43

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

Paula Deen's 20009 Calendar 5 out of 5 stars.
3 of 3 people found this review helpful.

I love this calendar. When I ordered this calendar, I didn't realize it was an appointment calendar but still really like it. Its a nice size with plenty of space to write and so colorful and full of recipes (something that I didn't know it would have!) I hope I can continue to get one each year.

Editorial Review:

2009 promises to satisfy your soul and your taste buds! Savannah’s own cuisine queen, Paula Deen, invites you to spend 365 delicious days in pure Southern comfort as she serves up a year’s worth of tasty tips and savory secrets for melt-in-your-mouth meals and tantalizing treats. Week to week, season to season, Paula and her family will tempt you with everything from juicy Salmon Burgers and savory Vidalia Onion Pie to classic Peach Amaretto Parfaits. Her mouthwatering recipes–more than forty in all–are guaranteed to keep everyone coming back for more, her stories are heartwarming, and a host of fabulous color photos are a feast for the eyes. Paula Deen’s 2009 Calendar is sure to please your palate.

Southern Living Slow-Cooker Cookbook (Southern Living)

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Customer Reviews:
Total reviews: 11 Average rating: 4.0 of 5

Hardly counts as cooking 1 out of 5 stars.
8 of 10 people found this review helpful.

Nearly every recipe relies heavily on canned soup, processed cheese, bottled sauce, etc. Not my idea of home cooking. I'm donating this one to the library book sale.

Recipes OK, But Not Convenient for Working Mom 3 out of 5 stars.
5 of 6 people found this review helpful.

Since I went back to working full time, I thought, "hey, what a great opportunity to really use my crockpot." So I bought this cookbook, banking on the Southern Living name. The recipes are OK, but there are way too many that require you to cook at high for 1 hour, then switch to low for 4 hours, etc. These are mostly meat dishes. Others say cook the first 5 ingredients for 3 hours, then add such & such and continue cooking for 2 more hours. Well, if I'm at work, how am I supposed to switch the temperature or add ingredients? Even the "programmable" crockpots won't let you change temps after x number of hours. And the book tells you that to avoid the temperature change, you can brown the meat first, etc. Well, when I'm trying to get ready for work and get three kids ready for school and daycare at 6:30 in the morning, what I really DON'T need is to have to precook my crockpot meal. The beauty of the thing is that you're supposed to throw everything in and let it go all day (not 4-5 hrs) and then it's done when you come home. These recipes need too much attention.

Editorial Review:

The slow cooker has made a fast comeback in recent years, and why wouldn’t it? You get to serve great tasting, home-cooked meals that demand minimal preparation, require only a single pot, and deliver maximum family- or crowd-pleasing fare. All with little oversight on your part. And no one does slow cooker cooking better than Southern Living. This new volume features more than 200 recipes that show you how to maximize this essential appliance for successful make-ahead cooking. Features:

* All-new slow cooker recipes focused on simplicity, dependability, and versatility

* Handy resources like 15 Minutes or Less, Kids Love It!, Freeze It, or Southern Living Classic * "Quick Menu" tip boxes throughout help you enhance your slow cooker meals with no-cook or easy-cook side dishes

The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook

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Customer Reviews:
Total reviews: 24 Average rating: 5.0 of 5

Editorial Review:

The Cook’s Illustrated Guide to Grilling and Barbecue is a comprehensive nuts and bolts volume that thoroughly examines outdoor cooking—starting with the basics. The 12-page introduction to grilling, "Outdoor Cooking 101," walks you step-by-step through the essentials of grilling, grill-roasting, and barbecuing using both charcoal and gas grills.

And since outdoor cooking requires just the right tools and equipment, the editors of Cook's Illustrated share the results of their product tests in an extensive buyers guide, "Equipment and Tools for Outdoor Cooking," where charcoal grills, gas grills, grill brushes, tongs, instant-read thermometers, and more are rated. At a glance, you will know which brands we recommend (and why) and which to avoid.

Armed with the right equipment and instructions, you’ll be ready to tackle just about any recipe from a simple and perfectly cooked burger to succulent pulled pork and restaurant-perfect grilled tuna. You’ll find more than 450 recipes for all your favorites—steak tips, ribs, and barbecued chicken as well as some that will expand your repertoire—from Thai-Grilled Chicken and Skirt Steak Tacos to Grilled Corn with Spicy Chili Butter and Bruschetta with Fresh Herbs.

The Cook’s Illustrated Guide to Grilling and Barbecue also contains more than 300 step-by-step illustrations that walk you through the basics of food preparation, such as how to cut beef for kebabs, trim beef tenderloin, and grill-roast a turkey.

Whether you’re a novice outdoor cook or aspiring grillmaster, this encyclopedic examination of one of America’s favorite pastimes will be your guide to foolproof grilling and barbecuing.

The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks

Edna Lewis, Scott Peacock

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Customer Reviews:
Total reviews: 24 Average rating: 5.0 of 5

Editorial Review:

Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.

Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.

Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings.

Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-
tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.
Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart

Pam Anderson

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

Editorial Review:

Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew.

Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated.  Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.

Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings.  For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.

Best of all, these recipes rise above the mundane Monday-through-Friday fare.  Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled.  Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.

There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage

Tasha Tudor

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

Return to Grandmother's kitchen 5 out of 5 stars.
3 of 3 people found this review helpful.

Tasha Tudor's cookbook makes you long for the past when your grandmother taught you how to make the perfect pie crust. Ms. Tudor's own illustrations add to the charm of a book that reminds you of happy times spent in the kitchen. Her recipes and personal stories encourage you recreate that time with your own children and grandchildren.

Tasha Tudor's World -- a birdseye view! 5 out of 5 stars.
3 of 3 people found this review helpful.

Anything by Tasha Tudor is a work of art! Her illustrations, and down to earth practicality, is revealed -- upclose -- in this delightful book! This is the kind of book you can give a little girl of any age -- even 99!

Not quite what I expected 3 out of 5 stars.
1 of 4 people found this review helpful.

I bought this more for nostalgia, so in that case it gets 5 stars for pictures and memories. Most of the recipes are modern, yet impractical. There are a few that I would say are great heirloom recipes, but that's all.

Editorial Review:

The beloved children's author shares family memories and traditional New England recipes, including those for rich Yorkshire pudding, tangy baked beans, baked custard, homemade ice cream, and English toffee bars. 40,000 first printing. $40,000 ad/promo.

White Trash Cooking (Jargon)

Ernest Matthew Mickler

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Customer Reviews:
Total reviews: 32 Average rating: 5.0 of 5

Superb Regional Cookbook 5 out of 5 stars.
20 of 21 people found this review helpful.

I must confess that I resisted buying this cookbook for many years. I am an avid collector of American Regional and International cookbooks, but found the title of this book offensive. I assumed it was written to mock rural whites, a people I know to be hardworking, self-reliant, and decent. I was wrong about this one. This book actually celebrates these people and their cuisine, and is one of the very best traditional American cookbooks in print. Great recipes for fried chicken, catfish, hushpuppies, collard greens, Hoppin John, cornbread, and biscuits, as well as rabbit, squirrel, and yes, even possum. The book has a folksy humor throughout, and the recipes are authentic. Books like this become even more precious as this and other American regional cuisines disappear under a blanket of bland corporate burger chains, sub shops, and pizza joints. Incidentally, several recent medical studies have shown that rural Appalachians who consume this traditional fare are far healthier than those who embrace the modern suburban diet of chain restaurant food! If you have any interest in traditional American cooking, this book is a must-own.

Editorial Review:

This is not a joke book or a parody. This is a warmly written, humorous, and quite serious cookbook filled with delightful traditional and unusual recipes. It includes wonderful photographs by the author of people and places and food all connected to his fondness and memory of growing up in rural and small town Mississippi. You may not be tempted to try every single recipe in this book, but you won't be able to resist trying many of them!