U.S. Regional Books - Page 17

Cafe Flora Cookbook

Catherine Geier, Carol Brown

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

The only thing that would improve it is meat 5 out of 5 stars.
22 of 27 people found this review helpful.

The recipes in the book are really something of a revelation to me. I live in Seattle and have dined at Café Flora dozens of times. Still I didn't really expect what I found in the cookbook. In addition to signature recipes the book presents a very well thought out structured approach to vegetarian gourmet cooking. So not only do you have recipes, but you are given a pretty good idea of what sorts of things you should make in batches on weekends and save. That for me was really the key to being able to make something other than bland vegetarian fare.
I've not generally been fond of the Moosewood or Laurel's Kitchen sort of recipes. They generally seem unelegant, a bit off, and mostly dull. The recipes in this book are in fact quite elegant, well honed, and exciting. Combinations like balsamic-fig reduction and gorgonzola will have you planning week of dining around the book.

Editorial Review:

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends

George Foreman, Kathryn Kellinger

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Customer Reviews:
Total reviews: 9 Average rating: 3.5 of 5

Editorial Review:

From dorm rooms and first apartments to suburban homes and four-star restaurants, the George Foreman grill is one of America's most popular small kitchen appliances. Women love it because it cooks delicious, healthy family meals in minutes and is super easy to clean. Men, on the other hand, often run from cooking. But grilling? Hey, that's definitely a guy thing.

And everyone knows the master of the indoor grill is George Foreman. This two-time heavyweight champion of the world knows what tastes really good because George Foreman loves to eat. When George gives advice on how to grill the best burger on the planet, well, believe him. He knows.

As a world-class athlete and father of ten, George Foreman is focused on fresh, healthy foods that keep him and his family strong. Between kids, careers, and a heavyweight training schedule, the Foremans are a big, constantly-in-motion family. Getting dinner on the table could be an endurance event, but instead of going ten rounds in the kitchen, George Foreman has perfected fast and easy, and he passes on his strategy in George Foreman's Indoor Grilling Made Easy.

Here are more than 100 recipes that speak to the reason everyone buys the indoor grill in the first place: easy dishes filled with big, bold flavor for healthy food fast. From breakfast foods to snacks, entrées, side dishes, and even desserts made on the grill, this is food to satisfy the young, the not-so-young, and everyone in between. Most recipes are naturally lower in carbohydrates (after all, George is a carnivore of some note), but some have choice carbs to fuel heavy training days.

In addition to the recipes, there are plenty of flavor-enhancing ideas -- marinades, spice rubs, and sauces -- for simple cuts of fish, beef, pork, and chicken. You'll also find insider info on how to make perfect grilled veggies every time. George Foreman's Indoor Grilling Made Easy even includes finger foods for a party and a Thanksgiving dinner made on the grill. Portions feed a family of four but can easily be ownsized for those living on their own (or doubled for Foreman-sized families).

· Includes a nutritional analysis of every dish

· Line drawings throughout

Jean-Georges: Cooking At Home with a Four-Star Chef

Jean Georges Vongerichten, Mark Bittman

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Editorial Review:

Interested in terrific food? Good. The first thing to do is buy this book. Then clear your calendar for the next 150 days. At a recipe a day, that's how long it will take to go from cover to cover. Your old life? Buy this book and kiss your old life goodbye. You won't regret it.

Most recipes that come out of high-end restaurant kitchens either aren't feasible in a home kitchen with home cooking skills, or they produce the kind of contrived food you wouldn't think to serve--the kind of food you go out to a restaurant to have served to you.

Jean-Georges Vongerichten, on the other hand, has moved in the direction of ultimate, minimal simplicity with heightened, surprising flavors as the payoff. His Steak with Red Wine Reduction and Carrot Purée, a popular restaurant dish, simply asks that the cook reduce a bottle of red wine to a single cup, stir in carrot purée, and use this as a sauce on a grilled steak. If that sounds like a gimmick, consider that his Manhattan restaurants--Jean-Georges, Vong, JoJo--receive lavish, stunning reviews. And it's all about the food. It's all about finding flavors and textures in your mouth that have never been there before.

In his life and career, Jean-Georges Vongerichten has moved from the foods of his home in France, across Asia, and finally to New York. When the food media was first beginning to talk about "fusion" cuisine, that all-too-often forced marriage of classic French and Asian cooking techniques and ingredients, Jean-Georges had already blown on by into a realm of his own making.

The results of his insight and energy are in this book. This is easy, elegant, flavorful food: Cold Tomato Soup with Cucumber and Cantaloupe, for example, or Salmon in a Cardamom Broth. You won't cook, eat, or taste anything the same old way once you tuck this book and this food experience under your wing. --Schuyler Ingle

Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes

Todd Wilbur

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

Editorial Review:

Todd Wilbur has made a career out of his Top Secret Recipes series, dissecting popular recipes from America's favorite restaurant chains and presenting the results to eager home cooks. Top Secret Recipes: Sodas, Smoothies, Spirits, and Shakes continues the theme, offering homemade approximation recipes to satisfy the craving and expectations of the thirsty reader looking for a brand-name fix. Wilbur presents a host of potables to create at home, including sodas such as 7-Up and A&W root beer, brand mixtures such as Orange Julius, and even signature adult drinks from a variety of restaurant chains including Chili's, Hard Rock Cafe, and Red Lobster. But Wilbur offers more than just the genetic code to these concoctions: he provides interesting anecdotes on the origin of the beverages as well as humorous, but necessary, warnings about the various alcohol-infused drinks included. He's even dedicated a chapter to the home version of popular (and expensive) spirits such as Bailey's Irish Cream and Grand Marnier. For convenience and economy, this addition to the Top Secret collection offers a truly satisfying alternative, saving readers a trip to Starbucks for that addictive Frappuccino. --Teresa Simanton

Chez Panisse Café Cookbook

Alice L. Waters

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Customer Reviews:
Total reviews: 14 Average rating: 4.0 of 5

Editorial Review:

In the 1970s, Alice Waters helped launch the revolution in American cuisine. She inspired a generation of food lovers with her passion for freshness and the best ingredients. Her influence helped infuse menus all over the U.S. with dishes rooted in Mediterranean cooking, often with a sunny, California twist. Dishes at the casual café, located upstairs in the same enchanting house as Chez Panisse, her more formal restaurant in Berkeley, California, include Wood Oven Baked Porcini Mushrooms, Tuna Confit, and Meyer Lemon Éclairs. Waters suggests making the mushrooms in your fireplace if you can, although recipe directions are for a conventional oven. Typical of the ingredient-driven cooking Waters encourages, the stunning tang of the éclairs requires Meyer lemons: a cross between a lemon and an orange, which are now exported beyond their native California. But the fresh tuna steak gently simmered in olive oil with garlic, fresh thyme, and fennel seeds and served with barely cooked green beans and aïoli, a pungent garlic mayonnaise, is sublime even made in an apartment kitchen. Her point is that you should use her recipes as guides, letting them inspire you to make the most of locally produced, seasonal foods in your area.

Alice Waters is an enchanting raconteur and an activist as well as a chef. In The Chez Panisse CaféCookbook, she weaves her beliefs about food as pleasure, sustenance, art, and politics in with over 200 recipes. Bringing you into the community she has been instrumental in creating to preserve the earth's resources as well as to provide great ingredients, Waters tells about the producers who share her passions. They respect the environment, using only sustainable production methods while delivering the freshest possible product, be it free-range poultry and eggs, acorn-fed pigs, impeccable oysters, or organically grown fruits and vegetables.

Jewel-colored Art Nouveau-style illustrations by David Goines give this book the same distinctive look as earlier Chez Panisse cookbooks, including those devoted solely to pasta, vegetables and desserts. --Dana Jacobi

Panini

Jo McAuley

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Features:

• The panini is a grilled Italian sandwich, a popular menu item in bistros, cafés and delis. This...
• Sold individually
• See Product Description below for a complete description of this item.

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Customer Reviews:
Total reviews: 4 Average rating: 3.5 of 5

The perfect sandwich! 5 out of 5 stars.
67 of 71 people found this review helpful.

Jo McAuley's PANINI surveys the grilled Italian sandwich which is becoming so popular in bistros and delis in North America. You'd think panini sounds too exotic to produce at home, but quite the opposite: McAuley demonstrates it's the perfect sanwich for producing in a home kitchen and packs her cookbook with recipes for vegetarian, meat, and even dessert sandwiches to prove it. Color photos face nearly every page and encourage cooks to sample.

Editorial Review:

The panini is a grilled Italian sandwich, a popular menu item in bistros, cafés and delis. This cookbook is filled with easy-to-use recipes for vegetarian, seafood, meat, and dessert sandwiches. Also included are instructions on how to make the best panini, what tools are needed, and what ingredients to use. The recipes put a modern twist on celebrated classics such as the grilled New York reuben or the BLT bagini, and create classics-to-be like the raisin panini with maple syrup and ice cream. There are more than 50 recipes for almost every occasion.
96 pages, softcover.
Jo McAuley is a food stylist and cookery writer living in Paris, France. She has worked on a number of magazines and has written several cookbooks.

Mama Dip's Kitchen

Mildred Council

Amazon Price: $15.95 List Price: $15.95 Usually ships in 24 hours By: The University of North Carolina Press Amazon Marketplace: 66 new & used starting at $3.70

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Customer Reviews:
Total reviews: 39 Average rating: 5.0 of 5

Editorial Review:

You can hold this book the way you hold a child's hand. And you can let this book show you a whole new world, the way a child will reveal the secrets of a secret world if you take the time to stop and watch and listen. God bless Mildred Council and the time she took to get it all down in Mama Dip's Kitchen. And it's not just the recipes that come out of a life of good cooking--there's a great deal of Mildred Council in these pages, and we are better off for the reading, the cooking, and the sharing.

In her acknowledgments, Mildred Council thanks a woman who helped with the book. Then she thanks the woman's children, "Shawn and Chelsea, for playing so nicely while we flipped so many pages." She ends her cookbook with a recipe for a child's birthday party. Her enthusiasm for life growing through all its stages can be found on every page. "I realized my name was my earthly soul," she writes, "which needed to be tended like the pumpkin seed--tended, tilled, fed, and harvested, to have a good life. And that's what I tried to do ever since for my family and myself."

Part of that tending has been owning and operating Dip's, a popular Chapel Hill, North Carolina restaurant where she serves the kind of country food she grew up cooking. Mildred Council calls her style of cooking "dump cooking" because she scoops up ingredients without measuring and "dumps" them in the bowl or pan. It took her a good deal of time to measure out what she was doing so instinctively to be able to share her work as written recipes. But she encourages every cook to use her recipes like a sewing pattern, to experiment, to stretch here and cut there to make the food you like.

Mama Dip's Kitchen is a compendium of straightforward, simple, southern American foods in chapters devoted to "Breads and Breakfast Dishes," "Poultry, Fish, and Seafood Dishes," "Beef, Pork and Lamb Dishes," "Vegetables and Salad," and "Desserts, Beverages, and Party Dishes." In simple foods as in a simple life, the complexities run deep. --Schuyler Ingle

The American Vegetarian Cookbook from the Fit for Life Kitchen

Marilyn Diamond

List Price: $28.00 By: Grand Central Publishing Amazon Marketplace: 81 new & used starting at $1.24

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Customer Reviews:
Total reviews: 25 Average rating: 4.5 of 5

Pretty good food but also has some problems 3 out of 5 stars.
7 of 15 people found this review helpful.

First, this book is NOT a vegetarian cookbook. It's VEGAN, and that's a problem for me. I don't want icky tofu substitutes for ingredients like eggs, milk, and cheese. For example, the tofu-based "egg salad" recipe isn't worth the trouble. If you want egg salad, make egg salad!

Second, although I've not tried many receipes, of those I have tried, I've found two already where the list of ingredients doesn't jive with the directions: the directions call for ingredients that aren't on the list of ingredients. Also, some ingredients named are just mysterious--I've never heard of them and can't find them.

Third, the recipes I've tried make HUGE amounts of food that overflow even my largest bowls, frying pans, and casseroles. The woman must be cooking for an army. (Of course, I can halve or quarter them down now that I know the problem exists.)

Fourth, portion-size information and nutritional information would be very helpful but aren't given.

Fifth, some recipes I've tried seem needlessly difficult. Why go to the trouble to steam and grate potatoes if you can find good, frozen, organic shredded potatoes (i.e., hash browns) to start with? Fresh isn't necessarily better than frozen, especially as fresh may have been in transit for several days, while fresh-frozen is actually closer to fresh off the vine or out of the ground.

So I'm not entirely happy with this book. I won't give it away, but I won't consult it first. I'm much more pleased with books from the *Vegetarian Times*.

Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market

Sara Foster, Carolynn Carreno

Amazon Price: $21.00 List Price: $35.00 Usually ships in 24 hours By: Clarkson Potter Amazon Marketplace: 33 new & used starting at $14.88

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Customer Reviews:
Total reviews: 12 Average rating: 4.0 of 5

Editorial Review:

Long gone are the days when only “a meat and two veg” qualified as a real meal; today, says Sara Foster, “salads are meals, sandwiches and quesadillas qualify as respectable grown-up dinners (or breakfasts or lunches, for that matter), and eggs can be eaten any time of day.” In this new cookbook, Sara acts as a mentor to the rest of us, sharing her passion for practical, comfortable cooking at home with more than 100 recipes for everyday meals.

As the owner of two of the mid-Atlantic’s busiest gourmet markets, Sara shares her professional knowledge about ingredients and techniques, incorporating the changing trends in cooking, health, and entertaining. Formal is out; instead we want relaxed, versatile recipes that are full of flavor but don’t require precision cooking or fussy techniques. We want to approach cooking with a sense of comfort and ease, and Sara Foster’s Casual Cooking teaches us how: it is relaxed yet refined homey yet sophisticated, showcasing the kind of meals we all want to eat—and will actually cook, day in, day out.

In Sara Foster’s Casual Cooking, Sara will help you navigate both the kitchen and the market with greater ease, resulting in satisfying meals that won’t take all day to make. The recipes include the most popular dishes at Foster’s Market and her own personal favorites, and all feature the updated Southern flair that has made her one of the South’s best-known cooks.

From easy party platters to assemble for impromptu guests to ingenious ways of turning a bag of spinach, a package of sausages, or a ball of pizza dough into a fresh and fabulous dinner, here finally is a cookbook that reflects the way we really eat today.

Church Suppers: 722 Favorite Recipes From Our Church Communities

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: Black Dog & Leventhal Publishers Amazon Marketplace: 56 new & used starting at $2.48

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

HEAVENLY COOKBOOK 5 out of 5 stars.
2 of 4 people found this review helpful.

I GAVE THIS TO MY SISTER-IN-LAW FOR CHRISTMAS AND SHE LOVES IT. SHE IS JUST COOKING UP A STORM NOW - - THIS IS WHAT MY BROTHER TELLS ME. HE LOVES IT TOO!!!

Editorial Review:

Church Suppers celebrates gatherings of neighbors, family, and friends with delicious, down-home recipes from all over the United States and Canada. These are the dishes we remember and cherish, that bring us back to a simpler time: Fiesta Dip, Red Flannel Hash, Sloppy Joe Turnovers, Green Bean Casserole, Earthquake Cake, Blueberry Buckle...plus many regional and ethnic foods: Moussaka, Jambalaya, Chiles Relleños, Babka, Cannoli, and more. And because the recipes come from real people with bustling families, busy work schedules, imperfect kitchens, and realistic budgets, they are easy to prepare and focus as much on simplicity as they do on taste.

Full of local flavor and rounded out with line drawings and anecdotes about the contributing churches, Church Suppers is a delightful addition to any home kitchen.