Gourmet Books - Page 4

Naked Chef Takes Off, The

Jamie Oliver

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Customer Reviews:
Total reviews: 38 Average rating: 4.5 of 5

The naked chef 4 out of 5 stars.
0 of 1 people found this review helpful.

This book shows you the way to cook fusion food, mixing english, spanish, tai and italian food in a special way.

Don't judge a book by its title 2 out of 5 stars.
0 of 2 people found this review helpful.

This cookbook is just The Return of the Naked Chef with a new title. I already owned The Return of the Naked Chef, so now I have two. I really dislike publishers who mislead us by changing titles or changing covers just to get us to buy that which we already own.

Jamie Oliver's Best 5 out of 5 stars.
0 of 0 people found this review helpful.

Of all the Jamie Oliver cookbooks, this is my favorite. Its full of recipes that make you feel like a grown-up, but are wonderfully simple. His enthusiasm makes the recipes a fun read and the pictures will make your tummy talk. An added bonus is that my kids will eat anything that I make from this book. They love Jamie as much as I do. Naked Chef Takes Off is an essential primer for the inexperienced and the seasoned cook alike.

Editorial Review:

In The Naked Chef Takes Off, Oliver returns to offer readers more easy and delicious stripped-down recipes. Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver+s commentary, which will encourage and inspire cooks of all levels!The Naked Chef Takes Off has sold more than 150,000 copies in hardcover in the U.S.

Beyond Panini (Beyond Series) (Beyond)

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

deliciosos y diferentes 5 out of 5 stars.
10 of 69 people found this review helpful.

el libro es pequeño, de 120 paginas, pero viene con fotos grandes a todo color y con recetas ricas y diferentes, me gusto mucho, tiene una buena clasificacion de recetas: tramezzini, crostini, bruschetta y panini.

Editorial Review:

Panini sandwiches are just as healthy and convenient as normal sandwiches, but the ingredients revolve around luscious breads topped with healthy Mediterranean staples such as olive oil, garlic, vegetables, fish, low-fat ham, and tasty cheeses. Ingredients are available at any local supermarket, and these tasty combinations can be made in minutes. Try a new panini sandwich every day!

Making Your Own Gourmet Coffee Drinks: Espressos, Cappuccinos, Lattes, Mochas, and More!

Mathew Tekulsky

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Customer Reviews:
Total reviews: 10 Average rating: 3.0 of 5

Disappointing... 2 out of 5 stars.
14 of 15 people found this review helpful.

After purchasing my Nespresso machine I enjoyed churning out Gingerbread lattes from an online recipe. My daughter requested a turtle latte and I decided a few fun espresso recipes would be great!

So I went in search of the perfect coffee drinks book. Sadly, this was not it. This was very disappointing. The espresso section was a few brief pages AND did not really include any speciality recipes.

Not a good choice for good coffee drinks.

Okay 3 out of 5 stars.
1 of 1 people found this review helpful.

I just bought an espresso machine, because I was spending more money on starbucks and dunkin donuts than I do on cigarettes... So, got the machine used coarsly ground beans, and I got the weakest shot of espresso ever... I brewed with a ese cert pod and the espresso was so yummy, thought to myself i wonder why that is... so i broke open the pod and dicovered OHHHHHHHH, i'm supposed to have these beans ground as fine as beach sand... so once i got all that figured out, i was thinking whats the differance between a latte and a cappuccino? and just generally wondering what kind of recipes i could make with the espresso... went to B&N this was the only book they had, so i bought it... read the two maybe three pages of recipes that i was curious about and the book sat on my counter next to the espresso machine for a few weeks untouched...

I'm not saying that i wasted my money on the book, i wanted a book now! and bought the book, learned the three things i could've just searched online for.... now i'm going to look for a espresso book with more recipes because i'm so addicted to espresso now... it's 90-95% cheaper than going to shops and buying coffee...... MMMMM latte.....

Editorial Review:

Mathew Tekulsky chronicles the history of coffee drinking, surveys the types of beans and blends available, reviews coffee-making accessories and their uses, and dispenses tips for brewing a perfect cup of smooth, flavorful coffee. An appendix lists sources for gourmet coffee beans and flavorings and coffee-making equipment. 10 line drawings.

The Best of Gourmet: Sixty-five Years, Sixty-five Favorite Recipes (Best of Gourmet)

Gourmet Magazine Editors

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

Another tummy tome from 'Gourment' Great Entertaining' 5 out of 5 stars.
13 of 14 people found this review helpful.

`The Best of Gourmet 2007' is a 65th Anniversary edition of recipes collected from `Gourmet' of both the last year and from the previous 65 (up to 2005) years. In most ways, it is very similar to `The Best of Gourmet 2006', which means it's an excellent source of menus for entertaining 6 to 8 people at dinner on a regular basis, when you have an aversion to repeating yourself too often.

The book begins with the collection of 65 `favorite' recipes. This collection is not uniformly easy, difficult, or popular. Some, like their versions of cabbage and noodles and Caesar salad, are simple and common while the chocolate souffle cake and the Vietnamese Pho Bo (Hanoi Beef Noodle soup) are complex and exotic. This makes the section good foodie reading, to see what it is which tickles the fancy of the `Gourmet' editors.

As with all `Gourmet' recipes, at least all I've seen over the past four years that I've been reading the magazine, the instructions are detailed and quite precise; however, being true to the magazine's name, they have something about them which makes them more interesting than the average `Joy of Cooking' or even `Good Housekeeping' recipe. The very best thing about the selection of `Gourmet' recipes for me is that they carry lots of recipes for classic types of dishes which are simply a bit beyond the pale of the '30 Minute Meal' crowd. This includes recipes for gratins, tarts, breads, crackers(!), souffles, braises, cakes, pies, and assembled desserts such as a charlotte. The excellent index does, however, provide nifty little clock icons by each recipe that can be done in that famous '30 minutes' or less. This being `Gourmet', I may take this with a grain of salt, and stick with Rachael Ray if you are seriously interested in FAST dishes.

After the '65 Favorite Recipes' comes 18 menus, with each recipe within a menu calibrated to produce the same number of servings, something not everyone with the same objective can seem to pull off. There is no obvious pattern to the choice or arrangement of menus. The overriding criterion was, I'm sure, did it appear in `Gourmet' in the previous 12 months (in 2006, actually). Some are oriented to a location (New Mexico, Naples, Greek Seaside, Provence), some are keyed to a season (summer, winter, fall harvest), some are for a specific meal (breakfast, lunch, supper), and some are for a particular holiday (Lunar New Year, Thanksgiving (2), Christmas cocktail party, Christmas feast). The shotgun selection is less random if you happen to own several of the previous yearly `Gourmet' collections. Put them all together and you have a really fine collection of hundreds of different menus, all with the `Gourmet' imprimatur. This is by far the best auxiliary I know of to a copy of Martha Stewart's classic `Entertaining'. It's even better than anything I've seen from Martha and company. Each menu, even those for breakfast, include one or more wine selections for the menu, and they are very specific, down to the chateau and vintage year! About half of these recipes are showcased in quarter, half, or full-page pics. Unfortunately, the good editors are often not able to put the recipe and pic on the same or facing pages. Pity.

Following the 18 menus, with approximately 100 recipes, is `The Recipe Compendium', with a dozen or more recipes in each of the following categories:

Appetizers
Breads
Soups
Fish and Shellfish
Meats
Poultry
Breakfast, Brunch, and Sandwiches
Pasta and Grains
Vegetables
Salads
Condiments and sauces
Desserts

These recipes are not accompanied by photographs. Unlike the menu recipes, they are almost uniformly calibrated to `Serve 4'. This is nice, as it makes it a lot easier to match up recipes to create a menu of your own. All recipes also contain two timings, one is `active' time and the other is `start to finish'.

Where appropriate, each recipe also cites special equipment and references to a `Sources' glossary where the ingredient or equipment is not available at the typical supermarket. I found two quirks in these features. One was the fact that sometimes there were references to `Sources', but the item was nowhere to be found in this glossary. The other was the reference to an `adjustable-blade slicer'. Now in a moment of cognitive befuddlement, I could not for the life of me imagine what that was, until I realized they were talking about a mandoline! This is a case like those in cookbooks translated from the French where `Herbes de Provence' is translated to `French herb collection'. The fact is that anyone who owns three cookbooks and watches the Food Network at least 2 hours a week will know what `mandoline' and `herbes de Provence' mean, and will be befuddled by a `translation'. But so much for that little linguistic rant.

At a list price of $40, these books are just a bit pricy, but there is a great synergy to be had in owning several in the series. If you are really interesting in cooking and have little interest in travel or expensive restaurants, the cost of these books is a far better investment than the cost of 12 issues of `Gourmet'. One can hope that Conde Nast will come out with an index to all these volumes (It may exist, I haven't looked for it yet).

Great resource for entertaining.

Editorial Review:

Take a mouthwatering look and treat yourself to The Best of Gourmet, a spectacular collection of the year’s best menus and recipes, all gathered for you in one beautiful cookbook! Plus, thrill your guests with our anniversary celebration section “Sixty-Five Years, Sixty-Five Favorite Recipes” featuring the best-of-the best recipes – one chosen from each scrumptious year of our magazine. With 350 delicious recipes, 28 spectacular menus and 120 full-color photographs.

Your Brick Oven: Building It and Baking In It

Russell Jeavons

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

Editorial Review:

Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous in part because it's only open on Friday nights, but moreso for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia, with fine regional ingredients artfully combined atop classic, thin, wood-oven cooked crusts. Russell's Pizza is the kind of place where friends and family gather to eat within sight of the golden, glowing kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting, relaxing, and munching. It is an atmosphere that many of us covet for our own homes—an outdoor space where we can come together on cool nights for warmth, fun, and good food. The first part of Your Brick Oven is a step-by-step guide that takes readers through the stages of building an oven, from choosing the site to firing up for the first bake. Part two explains how to cook in the oven with invaluable tips for brick oven cooks, with recipes for sour dough bread, thin-crust pizzas, traditional roasts, fruit tarts, and sinful cakes and pastries.

Fg Cooks American

J Smith, Jeff Smith

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

Editorial Review:

The Frugal Gourmet presents a fabulous feastAmerican heritage.

Jeff Smith, the immensely popular star of his own television cooking show, The Frugal Gourmet, and author of four New York Times bestselling cookbooks, celebrates the delights of truly American cooking with such favorites as corn, turkey, tomatoes, squash, pumpkins, sweet berries and other ingredients that stir up fond memories of home and homecooking. Added to this list are some very special dishes from America's traditional cuisines-fascinating favorites from every part of the country, including:

Regional specialties from native American IndiansTime-honored recipes from the colonists, including those handed down from George Washington and Thomas Jefferson, as well as early settlers from Pennsylvania and New EnglandDown-home cooking at its best, exemplifying both Southern hospitality and the heart of soul foodFrom the heartlands of America comes everything from 19-Alarm Chili to barbecued spareribs and sweet potato pieAnd there's much more ...

In all, this handy companion to the 39-part national television series provides over 350 exciting recipes, served up with a pinch or two of humor, a delicious sprinkling of American lore, and a healthy touch of American history.

The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds, Simplified for the American Kitchen

Jeff Smith

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Authentic Cooking 5 out of 5 stars.
17 of 17 people found this review helpful.

Most Americans think of Chicken Parmessan, Alfredo sauce or Italian salad dressing when they hear Italian cooking. As an American soldier stationed in Italy I've never seen either of the above. They are all American inventions.

Italian cooking is very diversified. Venice is big on fish and seafood while the inland areas eat more meats. Jeff Smith's book is as close to authentic Italian cooking as one can get. The sheer number of recipes alone will give a person an insight of how Italian cuisine influenced modern American food.

The amazing thing is that there is at least one recipe that I wanted to try that I couldn't find all the ingridients for. It called for a Sicilian wine and being stationed near Venice I couldn't find it in any of the local wine stores. Great book. I will continue to use it for years after I come back to the US. It will remind me of the years that I spent here.

Editorial Review:

The popular television chef offers more than four hundred recipes, from gnocchi to polenta, in an anecdotal evocation of Italian cuisine. TV tie-in. 300,000 first printing. $250,000 ad/promo. BH&G & BOMC/HomeStyle Main. Tour.

Frugal Gourmet

Jeff Smith

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Customer Reviews:
Total reviews: 14 Average rating: 4.5 of 5

good basics, straightforward approach 4 out of 5 stars.
5 of 5 people found this review helpful.

I've been cooking since I was a kid. This was one of the first cookbooks I got for myself as a young adult away from home. Some of the information is outdated, but it remains a good primer for entry level cooks. It's also an interesting timepiece from the time of transition in the U.S. (late 70s early 80s), which, as I like to think of it, was from garlic salt to fresh garlic, if you know what I mean. Took what Julia Child and Alice Waters were contributing and gave us a frugal, direct everyday version of it.

A side note: Jeff Smith passed away last year. Despite the truth or not of the allegations from the men regarding incidents 20 yrs prior as teenagers, Jeff Smith did help contribute a great deal to the overall appreciation of food and its preparation in everyday life.

Frugal Gourmet Is A Must Have Classic 5 out of 5 stars.
3 of 3 people found this review helpful.

Why do I say this is a must-have classic? because this cookbook represents a landmark in the world of home cooking... that is, it brings so much passion and doable recipes of stuff that your basic home cook wouldn't have attempted, that it deserves a share of cookbook history. Any reviewer who says it's mediocre hasn't explored it. This book is the bridge between the Julia Child era... which brought average cooks into the kitchen to do dishes like Chicken Cordon Bleu for the first time... to the Emeril Lagasse/Bobby Flay/Paula Deen era where average home cooks now are unafraid to tackle ANY dish, ANY cuisine. Not only that, but there are dozens of keeper recipes in here, ones that you'll make time and time again. Among my friends, the pasta dishes are all favorites, especially Pasta Carbonara... if you like chicken livers the Chicken Liver Pasta is to die for... the Linguine with Clam Sauce is every bit as wonderful in 2007 as it was in 1977. I could go on and on, but this cookbook has something for everyone, explores countless techniques from Asian to Early American, does lowfat/lowcal 20 years before they were stylish, offers eclectic to comfort food. And unlike a lot of cookbooks, including ones from Rachel Ray or Emeril or Sara Moulton, this one has spot-on recipes from cover to cover... no dogs. This book should be on your cookbook shelf for life.

Editorial Review:

Titles include The Frugal Gourmet Cooks American, The Frugal Gourmet Cooks Three Ancient Cuisines and The Frugal Gourmet Cooks with Wine.

Gourmet Shops of NY: Markets, Foods, Recipes

Susan P. Meisel, Nathalie Sann

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Editorial Review:

New York is famously rich in diversity, a city where you can find cooks from every corner of the globe down each street. The city's gourmet shops dazzle all five senses and entice you to taste new delicacies. Gourmet Shops of New York captures this unique experience in gorgeous photos and authentic recipes. Here you will discover the most seductive culinary treasures to be found only in New York. One hundred of the best-loved and most-visited gourmet destinations, from neighborhood jewels to exotic superstores are explored in fascinating detail-from the sparkling cases of cheeses at Dean & Deluca to the overwhelming spice shelves at Kalustyans. Secrets and stories from behind the counters provide tips on using and preparing different special foods, making the book as useful as it is beautiful. Sixty one-of-a-kind recipes bring home the rewards of New York's unrivaled food culture. For discerning eaters everywhere, Gourmet Shops of New York inspires the imagination and makes a great gift or souvenir for anyone with a taste for the best.

The Frugal Gourmet on Our Immigrant Ancestors

Jeff Smith

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

Wow 5 out of 5 stars.
3 of 3 people found this review helpful.

I love this cookbook! I just pulled it out to look something up, noticed how torn up it has gotten, and thought I'd look online for a replacement copy. This is, hands down, my favorite and most used cookbook. Recipes are easy to follow and delicious. I've had "authentic" cooking from some of the countries included, so I can vouch for the fact that the recipes are right on target.

Neat concept for a cookbook! 5 out of 5 stars.
3 of 4 people found this review helpful.

I never really watched The Frugal Gourmet when he was featured on Public TV. One of my Amazon Friends recently reviewed this book, and that review piqued my interest. I recently received my copy of Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother." What a fascinating concept and what a nice set of recipes!

Smith begins by laying out the methodology of this book (Page 2): "We have traveled all over this great nation eating with immigrants, many of them grandmas, who know that it is terribly important to retain those characteristics of our immigrant ancestry, characteristics that will help us remember who we are." Hence, we have a cook book with a small set of recipes from many countries, from Armenia to the Basque region of Spain to Ethiopia to Jamaica to Ireland to Korea to Lebanon and through Yugoslavia (countries are in alphabetical order). I just received the book and have not had a chance to try out any recipes. But there are a number that I already find tempting and expect to begin trying these out soon!

The first part of the book is a standard discussion of cooking tools needed, a glossary of ingredients and condiments, and an essay on the immigrant experience. But it's the recipes that are the heart of this book. Let's take a look at a few examples.

Armenian Stuffed Meatballs. Ooh. This looks like some work, but it seems scrumptious! A meatball within a meatball. The inner meatball is made from ground lamb (or beef), onions, green bell paper, parsley, pine nuts, paprika, mint leaves, and a set of spices. After cooking these and rolling small meatballs, one makes the outer meatball, with a different set of ingredients.

From Ethiopia, Lamb and Cardamom. Some onions, a couple Ethiopian sauces (recipes included in this section), lamb, cumin, cardamom seeds, ginger, garlic, salt and pepper. Once one has assembled the ingredients this looks pretty straightforward--and tasty!

A Lebanese dish, Baked Lamb Kibbe. Boneless leg of lamb, butter, pine nuts, onion, cinnamon, allspice, salt and pepper. Sautee the lamb in butter, and then assemble Kibbe (recipe on the preceding page), and move ahead. Again, a recipe that really sounds delicious.

And so on. It's fun just to skim recipes from different countries and enjoy contemplating what each would taste like! The book ends with a quotation from the author (Page 574): "The point of this book is simple. If we do not understand our ancestral table, I doubt that we can understand our history." Maybe a bit overstated, but that sums up the author's philosophy in this volume. Worth taking a look at!

Editorial Review:

Television's well-known Frugal Gourmet presents a collection of authentic recipes brought to the United States from around the world, including dishes from Mexico, Italy, France, Germany, Spain, Sweden, the Middle East, Asia, and others. Reprint.