U.S. Regional Books - Page 13

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

Mad Coyote Joe

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Customer Reviews:
Total reviews: 9 Average rating: 5.0 of 5

THE BEST MEXICAN COOKBOOK EVER 5 out of 5 stars.
5 of 8 people found this review helpful.

This is absolutely the best, the most entertaining and authentic Mexican cookbook ever. I HIGHLY RECOMMEND IT.

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 California Pizza Kitchen Cookbook

Larry Flax, Rick Rosenfield

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Customer Reviews:
Total reviews: 24 Average rating: 4.0 of 5

Love this book 5 out of 5 stars.
5 of 5 people found this review helpful.

I love this cookbook. As far as the dough recipes go, I have no idea if they turn out well because I use a Boboli pizza crust. If your a Rachael Ray fan, you'll figure out how to make most of these pizzas with the quickness. My favorite CPK pizza is the peking duck pizza, since my grocery store doesn't carry duck and I'm not going out of my way to find it(I want what I want when I want it) I buy precooked Tyson chicken and mix it with a lil hoisin sauce and proceed with the recipe. And it is sooo delicious-same flavour components, and I don't miss the dough. If I'm not starving I'll cook up some chicken breasts. Honestly, if you just use a pre-made pizza dough and a lil creativity you can get most of these pizzas in the oven in less than 15 minutes. When I make these pizzas, everyone loves them. And my friends that eat at CPK say they taste just like it. Buy the book, you will not regret it!!! If you do live near a CPK call them and ask if you can buy the dough from them, many pizza joints sell their dough.

Editorial Review:

The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.

Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Frank Stitt, Pat Conroy, Christopher Hirscheimer

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

A Masterpiece - The Crown Jewel of my Cookbook library 5 out of 5 stars.
5 of 5 people found this review helpful.

Frank Stitt's Southern Table is truly a masterpiece. I am a Southerner and was raised on the wonderful flavors that form the recipes in this book. I love that Stitt showcases humble vegetables that can be found at any Southern farmer's market and presents them in impeccable fashion. His philosophy on using the freshest, in-season ingredients is wonderful advice for all cooks. I also keep this book on my coffee-table and I often read his charming writings on Southern food and the culture that surrounds cooking and eating in the South. I recommend this cookbook above all others. My family has adored everything I have made from this cookbook. I recommend the Lowcountry Red Rice, Pimento Cheese, All the cookie recipes, Spiced Pecans, and the fabulous section on perfectly mixed cocktails. This cookbook has got me planning a trip to Birmingham for the sole purpose of eating at the Highlands Bar and Grille.

Editorial Review:

R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.

Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.

The Beverly Lewis Amish Heritage Cookbook

Beverly Lewis

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

Beverly Lewis Does It Again 5 out of 5 stars.
1 of 1 people found this review helpful.

I ordered this for my landlady, she said she hasn't cooked from it yet, but she loves it, we both looked through it when it arrived and we loved the little notes from Beverly Lewis, the recipes look delicious and very down to earth, my husband loves to watch the food channel but so much of it is too fancy and strange ingredients, that stinks! I will probably buy this sometime for myself. It is a lovely cookbook, and I recommend it to anyone who likes Beverly Lewis, Cooking, or collecting cookbooks, it is a must have. Go for it you'll not regret it. Have fun in your kitchen.

Editorial Review:

A homespun, authentic collection of Amish recipes collected over the years by Beverly Lewis. Many are from her grandmother and other family members as well as dear friends from the Amish world she writes about with such power and authenticity. Now she lovingly shares these with her millions of readers who have come to treasure her ¹ctional insights into Amish life. The additional Amish sayings and line drawings make for an appealing gift.

Food & Wine Annual Cookbook 2008: An Entire Year of Recipes (Food & Wine Annual Cookbook)

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Editorial Review:

Almost one million subscribers heartily agree: there’s always something delicious going on in Food & Wine. And it’s all here in the annual cookbook, which includes every recipe published in the magazine during 2007 more than 600 of them accompanied by scrumptious-looking photographs. The contributors remain absolutely stellar, cuisine’s finest, including such cookbook authors, chefs, and food luminaries as Jacques Pepin, Jean-Georges Vongerichten, Paula Wolfert, and Al Roker. Plus, this year’s volume is organized seasonally, so it’s even easier to find the right recipe for the right occasion. Mouthwatering dishes like Emeril Lagasse’s Shrimp-and-Corn Bisque, Mario Batali’s T-Bone Fiorentina with Sautéed Spinach, and Thomas Keller’s Over-the-Top Mushroom Quiche were tested on home appliances, making them easy to re-create and delicious to eat. In addition, the volume includes 50 brand-new test-kitchen tips, as well as an extensive glossary of accessible wines. Here’s real food that real people who want to eat well can actually prepare; recipes that reflect the many ways we cook today.

The San Francisco Ferry Plaza Farmer's Market Cookbook: A Comprehensive Guide to Impeccable Produce Plus Seasonal Recipes

Peggy Knickerbocker, Christopher Hirsheimer

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

Mouth-watering 5 out of 5 stars.
17 of 21 people found this review helpful.

"The San Francisco Ferry Plaza Farmers' Market Cookbook" is filled with fabulous photographs, appetizing recipes and excellent tips about seasonal fruits, vegetables, herbs, meats, cheese, eggs and fish!

Peggy Knickerbocker has done an excellent job at researching seasonal foods and the San Francisco Ferry Plaza Farmers' Market! She is a food and travel writer that has written for Gourmet, Food & Wine, San Francisco Chronicle, Los Angeles Times and Saveur.

Christopher Hirsheimer is a photographer whose work has appeared in Saveur, as well as cookbooks written by Lidia Bastianich, Rick Bayless, Julia Child and Jacques Pepin.

California is a state bursting with flavor. In such a large state, virtually anything can grow there. Kiwifruits, rice, wine, olives, tomatoes, corn, strawberries and much more! The influx of other cultures help infuse their produce and culinary contributions.

Excellent recipes in this book are: Avocado and Grapefruit Salad with Frisee, Fried Zucchini Blossoms, Shaved Raw Asparagus with Lemon Vinaigrette and Roasted Halibut with Braised Artichokes and Potatoes.

This entire book reminds me of my previous life in California where food never tasted fresher. Where ingredients are fresh, recipes are simple, yet the result was sophisticated and intoxicating.

Great book!

Editorial Review:

Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbook -- no matter where you live -- ;each page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, remarkably easy-to-assemble recipes. Organized by season, the book details the availability of products at the market and offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid color photos throughout bring this farm fresh market guide to life.

Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

Robb Walsh

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Customer Reviews:
Total reviews: 21 Average rating: 5.0 of 5

Too much nostalgia, not enough "low & slow" how to ... 3 out of 5 stars.
4 of 8 people found this review helpful.

I expected a lot from this book, but it fell well short of my expectations.

The author does a fairly decent job covering BBQ from a historical standpoint, and he gives a decent overview of the main regional styles (other than just Texas), and it's liberally seasoned with nostalgic historical photos ... but nostalgia alone doesn't fill one's belly. I was expecting considerably more practical information on things like nitty gritty how-to details on meat butchery and working with the sort of smoking rigs available to most home cooks - things like bullet-shaped water smokers (ex: weber smokey mountain), drum-shaped offset dry-smokers, electric smokers, hardcore information in the type of cuts and the cooking times for each of the various types of rigs, etc.

Swing and a miss.

In any case, I give it 3 stars because the book contains some historical information I didn't already know, and it succeeded in convincing me that the author truly enjoys the subject matter - and it made me hungry too. A book on food that makes you hungry is doing something right. Props to the author for that.

Editorial Review:

Welcome to Texas barbecue. They love to make it. They love to eat it. And they love to argue about it-igniting as many feuds as fires from Houston to El Paso. Legends of Texas Barbecue Cookbook delivers both a practical cookbook and a guided tour of Texas barbecue lore, giving readers straightforward advice right from the pit masters themselves. Their time-honored tips, along with 85 closely guarded recipes, reveal a lip-smacking feast of smoked meats, savory side dishes, and an awesome array of mops, sauces, and rubs. Their opinions are outspoken, their stories outlandish and hilarious. Fascinating archival photography looks back over more than 100 years of barbecue history, from the first turn of the century squirrel roasts to candid shots of Lyndon Johnson chowing down on a plate of ribs. A list of the best barbecue joints and a month-by-month rundown of the most influential statewide cook-offs round out this glorious celebration of barbecue found deep in the heart of Texas.

Grill Power: Everything you need to know to make delicious, healthy meals on your Indoor Electric Grill

Holly Rudin-Braschi

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Customer Reviews:
Total reviews: 20 Average rating: 4.5 of 5

Excellent Book...Ignore the sour grapes review 5 out of 5 stars.
8 of 8 people found this review helpful.

This book has been fantastic even for an experienced griller. The recipes are excellent and the organization of the book makes it user friendly. I do not find the "fluff" I have found in many pop cook books and absolutely don't know where the sour grapes vindictive reviewer below is coming from.

I have done lots of outdoor and indoor grilling and have used two kinds of indoor grills and found Grillpower very helpful on both types. I commend the author and look forward to other books down the pike. I concur with all the other positive reviewers. Five stars on this one.

Editorial Review:

This menu cookbook from Holly Rudin-Braschi is the first ever written specifically for electric tabletop grills and provides everything the home cook needs to make delicious and healthy meals using their particular type of indoor grill.

Beginning with the basics of all types of tabletop grills on the market and the special techniques used for each one, GRILL POWER goes on to cover a broad range of dishes, from burgers and steaks to seafood and vegetables. Each menu includes grill times for each type of grill, a menu game plan, estimates of total prep and cooking time, informative and entertaining "cook's notes", nutritional breakdown, and more!

Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest

Kurt Beecher Dammeier, Laura Holmes Haddad

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Customer Reviews:
Total reviews: 7 Average rating: 5.0 of 5

Editorial Review:

Kurt Beecher Dammeier is a Washington State cheese-maker and gourmet food-store entrepreneur. For his debut cookbook, Pure Flavor, he's culled 125 easy-to-do recipes for favorites-with-a-twist like Chicken Salad with Corn and Cilantro and Northwest Cioppino, and "new" dishes (some from Dammeier's stores), including Slow-Cooked Orange-Chili Pork Shoulder; Crab Enchilada Casserole; and Black Eyed Pea and Mustard Green Salad. He also offers breakfast specialties and desserts, such as Hazelnut Torte and Mocha-Butter Crunch Pie. Not surprisingly, a number of recipes include cheese, sometimes used unexpectedly, as in his Turkey Meatloaf.

"Pure flavor is the essence of everything we eat," he writes. What he means is that his recipes are meant to pack true flavor, and for the most part (a number of formulas require garlic powder), they do. Readers will, in any case, find enough here to tempt them. Included also are asides on ingredients like salmon, local markets and suppliers, as well as color photos throughout. --Arthur Boehm

Paula Deen's 2009 Calendar

Paula Deen

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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.