General Books - Page 5

The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food

Garrett Oliver

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

Editorial Review:

Traditional craft-brewed beer can transform a meal from everyday to extraordinary. It's an affordable, accessible luxury. Yet most people are only familiar with the mass-market variety. Have you tasted the real thing?

In The Brewmaster's Table, Garrett Oliver, America's foremost authority on beer and brewmaster of the acclaimed Brooklyn Brewery, reveals why real beer is the perfect partner to any dining experience. He explains how beer is made, relays its fascinating history, and, accompanied by Denny Tillman's exquisite photographs, conducts an insider's tour through the amazing range of flavors displayed by distinct styles of beer from around the world. Most important, he shows how real beer, which is far more versatile than wine, intensifies flavors when it's appropriately paired with foods, creating brilliant matches most people have never imagined: a brightly citric Belgian wheat beer with a goat cheese salad, a sharply aromatic pale ale to complement spicy tacos, an earthy German bock beer to match a porcini risotto, even a fruity framboise to accompany a slice of chocolate truffle cake. Whether you're a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.

Feast: Food to Celebrate Life

Nigella Lawson

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Customer Reviews:
Total reviews: 40 Average rating: 4.5 of 5

A feast can be a daily extravagance after all 5 out of 5 stars.
9 of 12 people found this review helpful.

Nigella is my original muse, she single handedly got me back into the kitchen and cooking when the days of making cookies with my grandmother passed and I had to start doing it on my own. I have all of her books and honestly they are something one can actually cook from, my shelves are bending from the amount of cookbooks they house but only half are being used to make dinners and cakes, others I look at for inspiration and for pictures but Nigella's recipes are worth every penny one spends on a cookbook. I can't express my love and gratitude for this woman; she's intelligent, cheerful, honest a magnificent food writer who actually got me into writing as well, I even got my first KitchenAid mixer because she used her so much to make all of her delectable treats. So fear not, this and other books that she penned are not only gorgeous to look at but they can help anyone put something mouth watering on the table in no time. This one has pictures on almost every page and a short little bit of how this came to be or how she eats it before each recipe, probably my favorite part of the book.

This book is broken into occasions rather than seasons or ingredients - Thanksgiving & Christmas, New Year, Meatless Feasts, Valentine's Day, Easter, Passover, Breakfast, Kitchen Feasts, Kiddiefeast, Cut-out Cookies, Chocolate Cake Hall of Fame, A Georgian Feast, Eid, Ultimate Feasts, Hallowe'en, Rosh Hashanah, A Venetian Feast, Festival of Lights, Partytime, Midnight Feast, Wedding Feast, Funeral Feast ( somber I know but the food is actually very appropriate and having herself lose her mother, sister and first husband to cancer, Nigella is still living life and making the best of what she has) so no matter what one celebrates they can find something good in this super large volume. I have to admit that I use this daily and don't wait for special occasions.

Feast is probably her biggest ( thickest) book to date, and I made some good things from it. Let me tell you, the Pumpkin Cheesecake (on page 68 ) was my first cheesecake and no only was it ridiculously easy it turned out so good I was shocked I made it myself. There was a suggestion for Butterscotch sauce on the page to pour on top, I made it as well ( gotta love the pairing suggestions) and the combination was just divine. The sauce would also go well on something like an apple and macadamia nut crumble or anything thatis sweet.

Gingerbread muffins on page 91 were so warm and cozy I make them in cold weather to keep the chill of, the trouble is stopping at one. If you want your house to smell like a home, make this!

Roast Loin of pork with caraway, lemon and garlic - spicy fragrant, nothing ordinary about this simple to make dinner, makes great leftovers as the rub on top intensifies.

Chicken Pot Pie - I guarantee that after this one no one will be shopping for it in the frozen section of their supermarket, flaky dough, creamy hot center, lost of peas, ham and chicken in sauce, the only caution is not burning the tongue as it's hard not to gobble up.

There's even Muttar Paneer - an excellent Indian dish, makes me feel silly for ever thinking it was hard to make. Now I can control the ingredients and how much salt and fat goes into it, one can make a healthy lunch out of an exotic staple after all.

This book has everything, I don't know how this woman thinks it all up, but she makes these recipes and writes about them, she feeds them to her children and friends, real people are involved into bringing this book to life and it shows.

- Kasia S.

Editorial Review:

Nigella Lawson, Gourmet magazine's "It Girl," New York Times "Dining In" columnist, and bestselling cookbook author, is celebrating life -- and you're invited. Feast, Nigella's most festive book yet, offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, Eid, New Year's, Passover, Easter gatherings, and any time you want to celebrate food and life. This book is filled with festive recipes, and in it, Nigella offers tips, tricks, and shortcuts that will ensure you dine with ease, style, and fun. Feast also includes some surprising gems, like Nigella's Chocolate Cake Hall of Fame, and her best cheeseburger. And like her other cookbooks, Feast is a cookbook that will be treasured all year long.

Williams-Sonoma Holiday Entertaining

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Packed with over 125 festive recipes, inspirational styling ideas, helpful information on planning and decorating, and stunning lifestyle photography, Williams-Sonoma Holiday Entertaining offers a fresh approach to celebrating the season. With a family-friendly focus, this 288-page guide inspires you to entertain during the holidays, with advice on how to plan, what to serve, and ways to make your celebration--and table--memorable.

The book begins with a comprehensive and visually rich section on planning and decorating for the holidays. Sixteen suggested menus offer a full range of occasions for winter entertaining, from a holiday brunch or cocktail party to a fireside fondue party.

Next, there are three occasion-driven chapters dedicated to Thanksgiving, Christmas, and New Year's. Each chapter illustrates a celebration and includes a detailed planning spread, a how-to idea for a centerpiece, plus additional inspirations for seasonal style, such as ways to make holiday place settings special and how to decorate with candles.

The recipes are organized into eight chapters: drinks, hors d'oeuvres, soups & salads, mains, sides, desserts, breakfasts, and gifts from the kitchen. Recipes include contemporary twists on favorite classics, such as Roast Turkey with Sage Stuffing, Gingered Cranberries, and Pumpkin Pie with Walnut Crust. There are also seasonally themed specialties, like a Mojito Peppermint Fizz, Fresh Cracked Crab with Chili Dipping Sauce, and Blood Orange Granita.

Features

Everything you need to plan memorable holiday gatherings in a single, inspiring volume

More than 125 kitchen-tested recipes give holiday classics a modern twist

Full-color photographs and easy-to-follow preparation and cooking instructions

Includes creative gourmet holiday gifts from the kitchen

Sidebars throughout offer tips and ideas for successful party planning

Not Your Mother's Slow Cooker Recipes for Entertaining

Beth Hensperger

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Total reviews: 2 Average rating: 4.0 of 5

Editorial Review:

Best-selling authors Beth Hensperger and Julie Kaufmann present 300 new recipes specially created to serve a group, proving that the slow cooker is the perfect tool for effortless entertaining on weekends and even weeknights. Like the recipes in Not Your Mother's Slow Cooker Cookbook and Not Your Mother's Slow Cooker Recipes for Two, the dishes here feature fresh, wholesome ingredients and reinforce what an essential appliance the slow cooker is for any busy cook. There are recipes to suit a wide variety of entertaining styles, from casual to formal; both classic slow cooker favorites such as New-Fashioned Pot Roast with Fresh Rosemary, Mulled Wine, and Hot Spinach Dip; as well as many more adventurous, innovative dishes such as Fondue with Sparkling Apple Cider, Brandied Red Onion Soup Gratinée, and Braised Pheasant with Mushrooms in Riesling that will really impress. In addition, this is the only slow cooker cookbook that includes lots of tips and techniques on how to use your slow cooker for a wide variety of entertaining options, covering all the bases: appetizers, drinks, soups, sauces, entrees, desserts.

From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants

Emeril Lagasse

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Customer Reviews:
Total reviews: 18 Average rating: 4.0 of 5

Editorial Review:

What's the next best thing to eating at one of Emeril's restaurants? Making your favorite Emeril dishes at home! And now you can with Emeril's new book, From Emeril's Kitchens.

Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you.

From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinachand Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-CilantroRice Pilaf, Black Bean Sauce, and Tortilla Chips.

Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House.

So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!

Emeril Lagasse is donating a portion of his proceeds from the book to The Emeril Lagasse Foundation, a nonprofit organization established to support and encourage programs that create developmental and educational opportunities for children.

The Pastry Queen Christmas: Big-hearted Holiday Entertaining, Texas Style

Rebecca Rather, Alison Oresman

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

Reviewing: "The Pastry Queen Christmas: Big-Hearted Holiday Entertaining Texas Style" 5 out of 5 stars.
1 of 1 people found this review helpful.

Fredericksburg, Texas area resident Rebecca Rather, owner of the "Sweet Bakery and Cafe" since 1999 has created a very good holiday book full of Texas color and recipes. After an acknowledgment that thanks her customers as well as many others who helped in some way with her writing career, and an introduction that gives personal background, it is time for the recipes.

Chapter One "Holiday Open House" starts with "Old-Fashioned Eggnog." Be warned, this isn't the kind of eggnog one buys in the grocery stores these days. Recipes for "Cranberry-Walnut Scones, Mustard Baked Ham, Green Chile and Cheddar Baking Powder Biscuits, Red Velvet Cupcakes with Mascarpone Cream Cheese Icing" are just a few of the delectable recipes in this chapter. Pictures are many and include not only the finished product but also often a picture at some point in the recipe before it is a finished product. "Tips" are many as well with various suggestions concerning adding other ingredients to the recipes mentioned. Along the way there is the occasional story about the recipe detailing the background of the dish.

A subsection of Chapter One begins on page 43 and is titled "Outdoor Tree Trimming" along with brief instructions on how to make "fresh fruit ornaments, dried fruit ornaments,"etc. there are the recipes. The recipes start with "In-The-Bag Chili Frito Pie," and move to "Rather Minty Brownies, My Mistake Cookies" and other treats. This is a very short section at six pages.

"Ranch Barn Brunch" is the title for Chapter Two beginning on page 51 and the Chapter works off the theme of the author's love of horses. Friends of the author provided the barn for the party pictures and she again explains about her love of horses and how the party was designed. The recipes begin with "Larry Doll's Famous Cranberry Margaritas" and include among other mouthwatering recipes "Seasonal Fruit Salad with Poppy Seed Dressing, Brown Sugar Bacon, Mexican Ranch Chilaquiles, Mexican Camp Bread" among many others. Like in Chapter One, there are numerous color photos of the meals as well as numerous tips along with personal stories about the history of the recipes and the people in the author's life.

Chapter 2 concludes with a section on "Making Gingerbread Houses." Templates for the houses are included in the appendix. As part of the making gingerbread houses, which is a kid involved activity, she makes a few other suggestions of what to make now that the kids are in the kitchen. "Sour Cream and Chicken Enchiladas" is one with "Torched S'mores" being another of the several possibilities.


"Christmas Eve" is Chapter Three (page 99) which kicks off with "LBJ Ranch Crown Roast of Lamb with Rice Stuffing and Jalapeño-Mint Sauce. If that doesn't strike your fancy, maybe "Blue Corn Blinis with Crab and Avocado Crema" will work for you. The recipe makes 28 servings which means since they are appetizers, you might need to double upon it. There is always "Green Olive Beef Tenderloin" as well as "Martha's Best -Ever Rolls. Save room for the "Christmas Coconut Cake." As in every chapter, there are far more recipes than I have mentioned here, along with color photographs, history and tips.

"Cookie Decorating" is a little section at the end of this chapter and is all about the kids and having fun. Pretty much self explanatory and this section begins on page 133.

"Christmas Day" marks Chapter Four in a chapter working around the theme of the day and beautiful Christmas dinners. It begins on page 143 and buffet is the order of the day in the author's house. One of the first dishes to be consumed is her "Green Bean Bundles." The "Texas Spice-Rubbed Roast Pork" sounds mighty good and looks good too. As does the "Cajun Roast Turkey" (no picture though) and numerous other dishes. Included are the usual photographs, tips, and personal history.

At the end of the Chapter is another small section titled "Wrapping Up the Holidays with Edible Gifts." Aptly titled and self explanatory, it covers little tasty treats such as "Denise's Vanilla Caramels, Lola's Sunday Fudge," among other items.

"New Year's Eve" is the title for Chapter Five and the final Chapter in this book which begins on page 183. Beyond the gorgeous photograph of a spinning windmill against a Texas sunset there are recipes such as "Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa, Mother's Lobster Bisque, Ken Hall's Standing Rib Roast" and many others with a distinctive Texas flavor. Of course, there are more photographs, tips and history here following the format used throughout the book. This chapter closes the book and is followed by the aforementioned templates for a gingerbread house and an index.

At 225 pages, this is a beautifully photographed book full of recipes, Texas history and culture and ways to do the season right. Written in a down home style, this is not a pretentious book and does not at any time talk down to readers. It provides easy clear instructions, something many cookbooks lack, along with pictures, to help you through the recipe process.

It does lack basic info on dietary issues. While it states how many servings a dish has, it doesn't make any mention of sodium counts, fats, sugars, etc. in regards to health, Granted, it is a book for the holiday season and many folks ignore such issues during that time, but for others such information is critically important year around.

That being said a lot of that sort of info can be determined by considering the recipe itself before making the item. Therefore, the lack of info is a minor quibble overall and one that can be ignored simply because this is such a beautifully done book full of mouth watering recipes. A book well worth your time and investment in and one sure to assist you for many holidays to come.



Kevin R. Tipple (copyright) 2008

Editorial Review:

The annual Fredericksburg Christmas parade marks the beginning of the Hill Country's holiday season, which means the Pastry Queen is kicking into high gear at her Rather Sweet Bakery and Café. As party invitations pile up in the mailbox, Rebecca Rather is up to her elbows in sticky meringue, gooey chocolate, and a sleigh's worth of savory indulgences to meet the Texas-sized entertaining-to-go orders of her neighbors. In THE PASTRY QUEEN CHRISTMAS, Rebecca shares nearly a hundred traditional recipes reflecting her made-with-love-from-scratch philosophy and the tastes of small-town Texas. Tree-trimming, open houses, cookie decorating, and Santas running down Main Street . . . Christmas time is here.

Secret Suppers: Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere in Between

Jenn Garbee

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

Editorial Review:

In attics, garages, living rooms, warehouses, and wine cellars across America, underground chefs are taking the food scene by storm. They’re throwing dinner parties at the drop of a hat, evading the cops, enticing the food-obsessed, and making headlines. Whether it’s sophisticated fare in a funky Des Moines B&B or bacon-wrapped-bacon on a deck in Seattle, chefs and food lovers are circumventing the restaurant altogether, unconstrained by a written menu or a million dollar remodeling budget. In short, they’re reinventing the dining experience. Secret Suppers samples this brave new world of food. Author Jenn Garbee profiles ten of these outlaw eateries, offering up great storytelling, opinionated tastings, and fascinating profiles of rogue chefs and intrepid eaters. Also included are 30 fabulous recipes culled from some of the country’s most exciting, creative cooks, including Oatmeal on the Rocks, Carmelized Plum Salad, Date-Stuffed Hanger Steak, Wasabi Smoked Salmon Tartare, and Black Mission Fig Frangipane Tart.

Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead

Diane Phillips

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Customer Reviews:
Total reviews: 26 Average rating: 4.5 of 5

missing some options 2 out of 5 stars.
1 of 3 people found this review helpful.

I am disappointed.

Many of the recipes seem oversimplified (e.g. the chili is missing any fresh veggies) and are all terribly high in fat content.

There is not a single vegetarian entree in the book and many of the veggie side-dishes are sprinkled with ham, bacon, or other forms of meat.

This would be good for a heavy carnivore/new cook... but, doesn't add to my repertoire (and I am not an awesome cook).

Editorial Review:

How do you throw a party without stressing out? Plan ahead and do-ahead. This entertaining guide from Diane Phillips, the Diva of Do-Ahead, with help you get out of the kitchen and into your own party. She presents nearly 500 recipes that can all be made ahead of time--some days and even weeks--that taste delicious, and are designed to be served buffet style. Handy icons show which recipes are just right for a backyard barbecue, an elegant cocktail party, or an all-night blow-out bash. Dozens of menu suggestions, templates for figuring out the menu range and quantities, easy decorating tips, and guidelines for stocking a bar complete this essential guide to entertaining.

Emeril's Potluck: Comfort Food with a Kicked-Up Attitude

Emeril Lagasse

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Total reviews: 19 Average rating: 3.5 of 5

Editorial Review:

America's favorite chef Emeril Lagasse is ready to party. Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril's Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family.

Emeril's Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don't assume you're making too much -- everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts.

Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain's Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte's Lasagna Bolognese, Penne à la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn't be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril's Tiramisu.

The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril's Potluck -- so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.

White House Chef: Eleven Years, Two Presidents, One Kitchen

Walter Scheib, Andrew Friedman

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Total reviews: 28 Average rating: 4.5 of 5

Editorial Review:

"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there."
--Marian Burros, New York Times

White House Chef

Join Walter Scheib as he serves up a taste--in stories and recipes--of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.

Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).

Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.