Special Occasions Books - Page 19

French Food at Home

Laura Calder

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Customer Reviews:
Total reviews: 13 Average rating: 4.5 of 5

Familiar Recipes with some new twists. Repeats other books 4 out of 5 stars.
14 of 21 people found this review helpful.

`French Food at Home' by Laura Calder is a very puzzling book. The biggest question which occurs to me at the get go is why write a 229 page book on a subject which has been covered in so much greater detail in the1270 pages of `Mastering the Art of French Cooking', the great cookbook classic by Julia Child, et. al. If that was not enough, you have the legions of volumes by Ms. Child's disciples such as Patricia Wells, Susan Hermann Loomis, Ina Garten, Amanda Hesser, and a dozen lesser lights who have touched on this subject. And, that doesn't even touch the professional chef's contributions to the genre with such prominent names such Thomas Keller (`Bouchon') and Tony Bourdain (`Le Halle Cookbook'). Last but not least are the books by professional teachers such as James Peterson, Jacques Pepin, Anne Willan, Richard Olney, and Madeline Kammen. So why add a new book to this very long list.

My puzzlement was doubled when I noticed that many of the recipes in this book are chestnuts which appear in virtually all general books on French recipes, not to mention the tomes put out by `Betty Crocker', `Better Homes and Gardens', and Martha Stewart. Exactly how many recipes do you need for Tapenade, Crudites, Gougeres, Tuiles, Hot Mussels (moules mariniere), Hollandaise, Endive Salad, Ratatouille, Tarte Tatin, and on and on and on!

Then I started to read Ms. Calder's headnotes and noticed that Miss Laura has a sense of humor about her writing. I can't give her complete credit for this, as a lightness and humor comparable to her famous high spirits on her TV shows also distinguish the great Julia's writing. But aside from Julia Child and, among writers of French cookbooks, Tony Bourdain, there may be just a little too much seriousness about cooking.

I also discovered a few recipes that did have a strong novelty about them, as with `duck on a string'. In some of the classics, I also noticed a fairly high level of ingenuity in giving special twists to classics, such as the tapenade rolled into a spiral with pastry.

The author is also pleasantly realistic about the fact that cooking some dishes simply does take time. To this end, she provides main courses in two different chapters, one entitled `Dinner Fairly Fast' and the other entitled `Dinner Slightly Slower'. Like the better `fast cooking' apostles, Ms. Calder's fast dishes are classics which are easy to prepare without introducing any artificial shortcuts. These include lots of fish and egg dishes. The slower dishes are braises roasts, gratins, and tarts, among other things. One of the most interesting recipes in this section is entitled `Housewife Chicken' where a 3 pound bird can be cooked on top of the stove, en casserole, with veggies thrown in for good measure.

There are a number of better than average sidebars on techniques such as how to debone a chicken. Unfortunately, there are no pictures, so you are probably much better off going to Monsieur Pepin or Herr Peterson for some illustrated guidance.

One page Ms. Calder takes from Patricia Wells' book is that many of her recipes are cribbed directly from major French chefs. The most common contributor is Michael Bras whose three star recipes are turned into something easy for the average amateur.

I am really happy I found and read this book, but the extent to which it duplicates material in many other books makes it difficult to know if the book is really worth the cost. For someone who owns no books on French recipes, and who just wants to see what all the excitement is about, I strongly recommend the book. It is entertaining and it has many of the recipes which made French cookery famous. For someone who owns and has assimilated one or more major good books on French cooking, you may want to save your money for a more complete book such as Madeleine Kammen's `The Making of a Cook' or a book with more different recipes, such as Patricia Wells' books on the cooking of Provence.

This book gives a pretty fresh look to a very well worn path!

Editorial Review:

The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Rhubarb Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes she's created at home in her own French kitchen.

Cast Iron Cooking: 50 Gourmet-Quality Dishes from Entrees to Desserts

Dwayne Ridgaway

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

Editorial Review:

The adage "everything old is new again" is proven to be true once more as evidence of the resurgence in popularity of cooking with cast iron. Celebrity chefs like Emeril, Paula Deen, Rachel Ray, and Alton Brown are touting the virtues and versatility of cast-iron cookware. Now cooking enthusiasts can learn the age-old techniques that have made cast iron cooking a perennial favorite.

Cast Iron Cooking describes attributes of cast-iron pans and how best to use them; provides a review of all shapes, kinds, and brands of iron utensils; and explains what each is best suited for. It includes recipes for easy, healthy, gourmet-quality dishes from entrees to desserts made in cast-iron pans. A special chapter covers live-fire and charcoal cooking and grilling with cast iron. (Psst! Cast-iron cookware is perfect for outdoor cooking and entertaining.)

Sidebars cover interesting facts about cast iron, such as its history as a chuck-wagon favorite, how to use a Dutch oven with live coals, how to prepare and maintain a natural no-stick surface (a process called "seasoning") on these pans, and more.

Mario Batali Holiday Food

Mario Batali

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Subjects -> Cooking, Food & Wine -> Regional & International -> European -> Italian

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

Editorial Review:

Never is the generosity and spirit of the Italian table more evident than at the holidays, when great food and good times are on the menu in every household. In his new book, Mario Batali captures all the flavors of this festive season with enticing recipes that showcase the brilliance of simple Italian food at its best.

Four complete menus offer abundant meals for the holidays, starting with the seafood extravaganza known as the Feast of Seven Fishes, traditionally served on Christmas Eve. Mario's rendition includes almost a dozen delectable fish and seafood dishes, from delicate sea bass ravioli to the indispensable baccalà, here served in the Vesuvian style. A magnificent boned and rolled turkey breast stuffed with roasted chestnuts is the centerpiece of a lavish Christmas Day's menu, while an assortment of alluring finger foods and a showstopping ziti-and-meatball-filled pasta dome set the tone for a lively New Year's Eve celebration. For the relaxed entertaining of New Year's Day, Mario suggests a procession of marinated salads, pastas, and stuffed vegetables, all served at room temperature, capped off with fresh homemade sausage with sweet peppers.

One of the great pleasures of cooking at this time of the year is baking, and Mario Batali Holiday Food includes recipes for a dozen irresistible holiday cookies, some authentically Italian and others family favorites Mario has relished since childhood. You'll also find a host of delectable tortes, custards, cakes, and confections as well as wine suggestions and a refreshing aperitivo to round out each holiday menu.

Whether you're creating a full-blown Italian spread or simply adding a touch of Italy to your own family traditions, Mario Batali Holiday Food will make your holiday gatherings memorably delicious.

Christmas in the Country Cookbook (Gooseberry Patch)

Gooseberry Patch

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

Christmas gooseberry patch review 4 out of 5 stars.
1 of 1 people found this review helpful.

it has lots of good recipe ideas and gift ideas which i love, but it isn't as nice as the gooseberry patch christmas 7 that i have. There aren't good color pictures and the binding is weak. it just doesn't seem to be put together as professionally. I still like it, though

Great addition to Holiday Recipe Collection 5 out of 5 stars.
0 of 0 people found this review helpful.

All the Gooseberry Patch cookbooks are great, but this one especially so. I really enjoyed the recipes and they took me back to a simpler time. One to return to especially this year.

Editorial Review:

Inspired by the magic of Christmas, Christmas in the Country celebrates our very favorite holiday occasions, from frosty morning breakfasts to dinner at Grandma's to a Christmas cookie exchange. It even includes a chapter of sweet holiday memories.

Gooseberry Patch Christmas: Book 1: Merry Ideas, Recipes & How-To's for the Happiest of Holidays! (Gooseberry Patch)

Leisure Arts

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

The best ideas for happy holidays 5 out of 5 stars.
12 of 12 people found this review helpful.

I have recently started to collect Christmas decorating/gift making books and this series is by far the best I've come across! The instructions in these books are clear and easy and they show a picture so you can see how it will look. They include many gift mixes and food gifts, which I love and friends and family have always appreciated. Most of the ideas in this book can be accomplished in an afternoon, except for some of the cross stitch and crochet patterns. I am not a huge fan of country decorating; in fact my house is very contemporary. But most of the decorating tips in this book can easily be worked into any décor. If you want to find easy, fun, quick and wonderful ideas for the holidays buy these books, you won't be disappointed. Books 1, 2 and 3 are my personal favorite. The fourth book is great to have, but I found that the recipes in that book were better than the decorating, it was a little more country and old fashioned than the other books!

GOOSEBERRY is the BEST! 5 out of 5 stars.
10 of 14 people found this review helpful.

I own several Gooseberry craft/cookbooks, and do the majority of my cooking from them. I have NEVER been disappointed with any recipe I have made. They are simply the best!

Bite Size: Elegant Recipes for Entertaining

Francois Payard

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Customer Reviews:
Total reviews: 10 Average rating: 4.0 of 5

Editorial Review:

From the elegant hors d'oeuvres to the sparkling Champagne, cocktail parties are loved by everyone. But fun as they are to attend, the thought of hosting one can be a little daunting—until now. With Bite Size, legendary chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare.

François knows how to throw a good party. In addition to his renowned New York restaurant, Payard Pâtisserie & Bistro, he runs the upscale catering company Tastings. Several times a week, he prepares sophisticated canapés and light bites for hundreds of people. In Bite Size, he presents a collection of his favorite recipes made easy for everyday cooks.

Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, François includes a wealth of helpful hosting tips, hints, and serving suggestions—try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchis, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph of the finished dish.

Whip up a few of these easy Bite Size treats and pop the cork on a bottle of bubbly—it's time to enjoy the party!

Do It for Less! Parties: Tricks of the Trade from Professional Caterers' Kitchens

Denise Vivaldo

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Customer Reviews:
Total reviews: 15 Average rating: 5.0 of 5

Editorial Review:

Many people can handle throwing a party for 8 or 10 people, but how many can successfully negotiate the trials of entertaining 25 or 50? Do It for Less! Parties has all the tools you need to plan efficiently and entertain flawlessly when cooking for a crowd. Packed with quantity recipes for 12, 25, 50, or 75 friends and family, this combination party cookbook, decorating guide, and entertaining primer shows today’s savvy hostess how to do it for less time and do it for less money without sacrificing one’s sanity or style.

The first half of the book focuses on the logistics of quantity cooking. It’s brimming with estimating guides, catering resources, and conversion charts that are useful for the professional caterer and home entertainer alike. The second half provides nine complete menus with 65 twice-tested, quantity recipes. All the menus include complete shopping lists in each quantity, a menu countdown, decoration ideas, and specific tips for shaving costs, time, and stress from your preparation schedule.

Great Party Fondue

Peggy Fallon

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

fabululoso!!!!!!!!! 5 out of 5 stars.
3 of 3 people found this review helpful.

This book is incredible and simple to use. I have enjoyed the come back of fondue, it is a great food source and heathy for us. thank you peggy fallon

This book is wonderful 5 out of 5 stars.
3 of 3 people found this review helpful.

This book is pleasing to the eye and culinary imagination, is easy to execute recipes from, and produces downright delicious results. We are already planning a holiday get-together based off the multitude of fondue recipes (savory and sweet) offered in this delicious fondue cookbook!

Editorial Review:

Impress your guests and take home entertaining to a new level with the recipes from Great Party Fondues, a guide to everything you need to know about preparing and serving great-tasting fondue with expert advice on fondue pots, ingredients, safety, and even etiquette. Whether they prefer cheese, savory, or dessert fondues, your guests will devour traditional favorites like Classic Swiss Fondue, international dishes like Rumaki, and innovative new recipes like Chipotle Sweet Potato Fondue. Twenty-eight stylish color photographs show will inspire you to follow the straightforward advice and no-fuss recipes.

Michael Mina: The Cookbook

Michael Mina, JoAnn Cianciulli

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Not Mina's Food 2 out of 5 stars.
15 of 34 people found this review helpful.

If you know Michael "Haj" Mina and where his real influences come from you will know that this book does not contain his work, but rather the work of Chef George Morrone whom Mina trained under and worked for, for over a decade.

For example the Mussel Soufflé with the Saffron Sauce originally came from a seafood Soufflé pioneered at the Hotel Bel-Air in Los Angeles back in 1988 - believe it or not.

At the time Morrone was talking about opening his dream restaurant "Aqua." He eventually did and it became the hottest seafood restaurant in San Francisco. Mina went along as Morrone's right hand man. After Morrone left Aqua, Mina stayed on as chef. He parlayed this through hard work and a little luck and Andre Agassi into the Mina Group.

He may be a good business man but the creator and the genius behind his food is not him. Though Mina does give Morrone credit in the book Morrone deserves more - he deserves his name on the cover.

Still it's an awesome book and written more for a professional than the average home cook.

Editorial Review:

With four award-winning restaurants and one set to open in the Savoy in London, Michael Mina is a man with a mission: to bring the best flavor combinations to his diners. Mina knows that as a cook, you like to master one recipe or the way to prepare a main ingredient. But then you'd like to try different flavors with that ingredient. This book allows you to do this; then it offers three different ways to prepare it so you can add variety to your weekly menus. A Crispy Loin of Pork can be served with an Orange/Carrot flavor combination-i.e. Orange-Glazed Carrots, Kumquat Relish, and Carrot Risotto, an Apple/Sage combination, or a Tomato/Corn combination of accompaniments. Also included are classics from Mina's restaurants including: Maine Lobster Pot Pie, Whole Fried Chicken with Truffled Macaroni and Cheese, and for a comforting close to the meal: Root Beer Float with Warm Chcolate Chip Cookies.This book will cause a big buzz in the food world.

Southern Living Christmas Cookbook

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Incredible recipies 5 out of 5 stars.
7 of 7 people found this review helpful.

This is one of my favorite cookbooks, it contains many of my favorite deserts such as the Italian cream cake ,Coconut-Chocolate-Almond Cheesecake,Chocolate Truffle Cake,etc.. I also love the fact that the author included lots of color photos giving visual cooks like myself an idea of what the finished product should look like. For those who are tired of making the same boring holiday meals,I would definitely encourage you to buy this cookbook.

Christmas Pleasures 1 out of 5 stars.
3 of 10 people found this review helpful.

I am very pleased with this purchase. The photos are so wonderful and makes one feel so relaxed and into the Christmas spirit. Have already tried a couple of the recipes and the family thoroughly enjoyed them.
Thanks to Southern Living for another wonderful Christmas Book!

Editorial Review:

Pretty enough to put out on the coffee table, the Southern Living Christmas Cookbook is sure to win the hearts of the world+s most discriminating cooks. Packed with scrumptious recipes, decorating tips, and entertaining know-how, its innovative holiday fare includes breakfast -anytime,+ Christmas munchies, and add-a-dish recipes for surprise guests. Sumptuous photography and stunning presentations make this handsome volume a pleasure to read, a pleasure to hold, and a pleasure to hand down for generations to come.