U.S. Regional Books - Page 21

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas

Paul Kirk

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Customer Reviews:
Total reviews: 27 Average rating: 4.5 of 5

Learn from a master 5 out of 5 stars.
4 of 4 people found this review helpful.

You can buy lots of books on how to cook barbeque, but very few from accomplished masters such as Paul Kirk. Only two things surpass his ego in this book: His willingness to share some great recipes and insights, and his recipes themselves.

Pretty much every sauce, marinade, and relish I tried from this book turned out great. It's no surprise to me that Paul Kirk is so accomplished with several bold and unique recipes. Don't miss the orange-chile marinade, which he used to win a barbeque contest in Ireland.

I should mention that the book has a strong Kansas City-style slant to the barbeque, although Paul Kirk does make an effort to include different regional styles.

In addition to the recipes, Kirk provides "Master Classes" on barbeque sauces, rubs, and marinades. I took this opportunity to develop my special secret rub with secret spices reflecting my partly Greek heritage. Following Kirk's "Master Class" on rubs, I concocted a rub that I hoped would create gold in my Weber kettle. Have I developed a killer rub to take the barbeque contest circuit by storm? Well, probably not, but it was fun giving it a whirl, and if I say so myself, the results were pretty good.

But if you ask me, most of the fun of barbequing is coming up with secret recipes, and putting your own stamp on things, and Paul Kirk has got me going.

Editorial Review:

The author offers up 175 recipes that impart bold zesty flavor to every cut of meat!

The Beverly Lewis Amish Heritage Cookbook

Beverly, Lewis

Amazon Price: $15.67 List Price: $15.99 Usually ships in 24 hours By: Bethany House Amazon Marketplace: 55 new & used starting at $8.25

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

Wonderful cookbook! 5 out of 5 stars.
2 of 2 people found this review helpful.

I'm really enjoying the cookbook. The recipes are simple and taste great. I made the breakfast pumpkin bread and everyone that has tried it really likes it.

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 fictional insights into Amish life. The additional Amish sayings and line drawings make for an appealing gift.

The Blue Willow Inn Cookbook: Discover Why the Best Small-Town Restaurant in the South is in Social Circle, Georgia

Jane Stern, Michael Stern

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Editorial Review:

A Roadfood™ Cookbook

For five years in a row, The Blue Willow Inn in Social Circle, Georgia, 40 minutes east of Atlanta, has been voted best small town restaurant in the South by the readers of Southern Living magazine. Billie and Louis Van Dyke say that no one is allowed to leave hungry, and certainly no one should after feasting on a variety of Southern salads, meats, vegetables, breads and desserts and, of course, sweet tea, the "Champagne of the South," and lemonade. Housed in a gloriously restored southern mansion, The Blue Willow Inn is home to Southern hospitality and charm at its best.

The Blue Willow Inn Cookbook offers delicious Southern recipes, vintage pictures from the early days of Social Circle, and fascinating anecdotes about the restaurant. It's a book that's wonderful for reading or for cooking.

The greatest restaurants in America are its wonderful independent regional restaurants. And there are no greater experts on America's regional restaurants than Michael and Jane Stern. "Coast to coast," said the New York Times, "they know where to find the freshest lobster rolls, the fluffiest pancakes, the crispiest catfish." Rutledge Hill Press is launching a new series of Roadfood™ Cookbooks, each with recipes, pictures, and the history of one of America's greatest regional restaurants.

Talk About Good Cookbook

Louisiana Lafayette Junior League, LA. Junior League of Lafayette

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Customer Reviews:
Total reviews: 18 Average rating: 5.0 of 5

Talk About Good 4 out of 5 stars.
3 of 3 people found this review helpful.

During my childhood, this was my mother's favorite cookbook - long before it was feasible to access such a wide range of recipes from the internet. She lost the cookbook (and everything else) in Hurricane Katrina, and it has been difficult to replace it. We were so happy to be able to find it on Amazon.com and give it to her for Christmas. Although she has relocated from New Orleans, the cookbook and the recipes that she used from it over the holidays, made us feel at home. The cookbook itself demonstrates authentic home cooking. Each recipe reflects the contributors' individual tastes and family traditions, and the types of cooking and ingredients provide a glimpse into a distinct culture. I find it as much fun to read the recipes and their variations as to cook them.

Editorial Review:

This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award.

Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, To Harlem

Sylvia Woods

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Customer Reviews:
Total reviews: 31 Average rating: 4.5 of 5

Editorial Review:

Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided to hold a cook-off back home in Hemingway at Jeremiah Church. Family and friends of all ages shared their favorite dishes as well as their spirit and love for one another. The recipes offered at the cook-off were then compiled to create this incredible collection, along with many of Sylvia's and the Woods family's own recipes.

Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here.

And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends. Now Sylvia gives them to you to share with your loved ones. Bring them into your home and experience a little bit of Hemingway's soul.

New Orleans Cookbook

Richard Collin

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

No Need for Another Creole Cookbook!!! 5 out of 5 stars.
1 of 1 people found this review helpful.

My husband received this cookbook for his birthday, by my sister, some 15 years ago. But I am the one that used and took it over!!! I didn't even know how to really cook, but was able to make superb dishes, without fail, everytime. And since then, this cookbook has been well used!!! There are stains and pages slipping out from frequent use!!!

One of the Best New Orleans Cookbooks 5 out of 5 stars.
1 of 1 people found this review helpful.

"New Orleans Cookbook" By Richard Collin is a terrific introduction to the cajan and creole cooking styles that NOLA is known for. To be able to understand how typical New Orleanians cook, one must attempt to understand both the culture and the region of Southern Louisiana. The recipes within this cookbook resonate with the traditional and innovative varities. Anything and everything that has come out of that area is easily found within these pages. The layout of the book is charming, and is very readable. The directions are not overcumbersome, and the reciepes are all simply preparable. A novice or an experienced chef will appreciate this cookbook.

Editorial Review:

Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.

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

Plenty of nostalgia, bit thin on "low & slow" recipes 3 out of 5 stars.
4 of 8 people found this review helpful.

I love BBQing, and I expected a lot from this book, but it fell a little short of my expectations, and I'll try to explain why.

The author does a decent job covering BBQ from a historical standpoint, and he gives a nice overview of the main regional styles (Texas, Carolina, Memphis, etc.), and it's liberally seasoned with nostalgic historical photos ... but nostalgia alone doesn't fill one's belly. I was expecting 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. No dice.

In any case, I give it 3 stars because the book contains some very interestic historical tidbits, and it succeeded in convincing me that the author truly enjoys the subject matter - and it made me hungry. A book on food that makes you hungry is doing something right.

Recommended ... but mostly as a book on BBQ history, not as a how-to cookbook.

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.

A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes

Nancy Silverton

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Customer Reviews:
Total reviews: 17 Average rating: 3.5 of 5

Editorial Review:

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . .

Enter, the jar!

Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends.

A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:

Cumin Shrimp and Chickpea Salad with Roasted Carrots
Creamy Corn Soup with Bacon and Cheddar Crostini
Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar
Boneless Pork Chops, with Creamy Polenta and Fennel Pollen
Seared Rare Tuna with Tomato-Olive Salsa
Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts

In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.

There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.

This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

The Minimalist Cooks Dinner

Mark Bittman

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Customer Reviews:
Total reviews: 17 Average rating: 4.0 of 5

Editorial Review:

Back with another splendid collection, America’s most popular cooking authority and author of How to Cook Everything, presents more than 100 fast, sophisticated main courses for home cooks of every skill level.

The Minimalist Cooks Dinner showcases Mark Bittman’s signature ease and imagination, and focuses on center-of-the-plate main dishes. And, in this new volume, he also provides recipes for classic, versatile side dishes as well as recommendations for wine and food pairings. With a majority of its main dish recipes taking less than thirty minutes to prepare, this is truly the book every busy cook has been waiting for. Every recipe in The Minimalist Cooks Dinner is big on flavor, drawing on the global pantry and international repertoire that sets Bittman apart.

This inventive collection offers a refreshing new take on standards, along with ideas that will inspire both novices and experienced home cooks to branch out, making it the perfect solution for weeknight after-work meals or elegant weekend dinner parties. From Steamed Chicken Breasts with Scallion-Ginger Sauce to Korean-Style Beef Wrapped in Lettuce Leaves to Roast Fish with Meat Sauce, Bittman banishes the ordinary with an exciting range of choices. Also covering hearty pasta dishes, steaks, pork, veal, lamb, chicken, and a wide assortment of seafood, The Minimalist Cooks Dinner is the answer when you’re looking for “satisfying dishes with a minimum of effort.”

California Pizza Kitchen Family Cookbook

Larry Flax, Rick Rosenfield

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Customer Reviews:
Total reviews: 2 Average rating: 2.5 of 5

It's ok 4 out of 5 stars.
0 of 0 people found this review helpful.

I haven't tried all recipes yet. Just scan through and found out most of the recipes are simple and instructions are easy to follow

There are 4 basic sections for this book.
1/ Appertizer, salads, and panini sandwiches
2/ Specialties from menu, including chicken dishes and pizza
3/ Kids pizza party
4/ Dessert pizzas
There is not many recipes for pizza section which is not what I am looking for. However these are the pizzas you see they have at restaurant.
It seems the appertizer section is more interesting than the pizza section. Kid pizza party is ok. There is just a few for desert pizza.

Editorial Review:

Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook, which shows you how to make popular dishes from the restaurant known for its eclectic pizzas. Crowd-pleasing recipes that are easy to make and appeal to both adults and children include pizza like Jamaican Jerk Chicken and other favorites like Thai Crunch Salad. This book will show you how to make three kinds of pizza dough with step-by-step instructions, and it even presents ideas for create-your-own pizza parties.