1 comments about The Family Style Soul Food Diabetes Cookbook.

1. The book is great. I was looking for a book that could help me learn how to cook soul food and still be healthy. I am diabetic and I am one of the few Black women who did not get to learn how to cook at my Mama's knee or kitchen as it might be. It is hard enough to learn how to cook anything in a way that is still fun to eat when you are diabetic let along soul food. There is such a tradition and the taste has to be just right (if you don't have a ham hock or some fat back somewhere) or it's just ain't happening,you know what I mean. So I am delighted to say that the recipes in this book keep the delicious in the food while raising the standard of healthy cooking. And the taste is make you wanna dance good. I love this book and these doctors. I appreciate them taking the time to put together this cook book for those of us with health issues. I loved it so much I bought the Family Style Soul Food Cookbook for the rest of my family who aren't diabetic but do need to change up on their eating habits.Thank You so much.

5 comments about The Black Family Reunion Cookbook: Recipes and Food Memories.

1. What a disappointment!
   
   I was expecting real food and soul food, and what I got was a book of recipes that women generally inflict on each other at pot-luck affairs.
   
   In the history of the World no real food has ever been cooked or served for a pot-luck meal. What happens is the woman has to contribute something so she looks thru her cupboard for stuff no one in her family will eat. Like canned lima beans and pickled beets and anchovies. So she tosses everything into one pot, boils it, pours the goo into a casserole, and takes it to the pot-luck. The book oughta be called Pot Luck Recipes to Inflict On Your Work Associates.



2. It is now September 29 and I purchased this item on August 21. I STILL have not received my order. So I can't tell you how good this product is.



3. I bought this cookbook many years ago and I am still using it. I wouldn't recommend it to someone who is trying to watch their calories or who is a vegan. But if that's not you, as it is not me, then this is a great cookbook for some down home cookin'. Don't be fooled by the name, it's not just for black folks. There are some back stories to some of the recipies that might suggest that, but it's just not the case. If you like homestyle or southern cooking, then this is a great cookbook for that.



4. This is a excellent cookbook. This will help anyone that may be a new cook, and they want to surprise their partner with a real honest to God down home meal. I got my whole menu for this Thanksgiving from this cookbook.



5. I love this book. It even has some quick recipes for home cooking. My kids love the things that I make out of this cook book. I loved it so much I bought my mother a copy.

5 comments about Cooking with Grease: Stirring the Pots in America.

1. "Cooking With Grease" will be interesting for any political junkie though obviously liberals will enjoy it far more than conservatives. Brazile gives a highly detailed inside look at how Democrats approach elections but a problem is her writing style, which sometimes obscures critical points. As she discusses Eleanor Norton's campaign, she says a tax problem was resolved thusly: "We decided to just write a check, no matter what the amount was..." Now doesn't that sound like the campaign paid the candidate's back taxes? In another case, she is describing the fact that the campaign staff is tense and needs some time for relaxation. She explains that campaigns are "notorious for sexual escapades and relationships." Then they (Brazile and Tony Coelho) plan a party for the campaign workers and "[t]he kids got down all night and so did Tony and I." Doesn't that seem to imply that she and Tony had an affair. Yet another passage left me scratching my head: "I decided to help Craig, the former campaign manager, line up clients to continue helping me out with my new duties." Does this mean she sent business Craig's way in order to increase his revenues so he would be available to help her in her campaign duties? I am sure she would be appalled to have given these impressions but couldn't she write more clearly?
   Also, can someone get this woman a dictionary and explain to her that the word "literally" is not a contraction of "like, totally" as in a situation that was "literally down to the wire."
   Conservatives will have a hard time getting through this book; I know I did. Brazile has a vision of America where people are perpetual victims in need of protection from the evil rich. She believes poverty and homelessness are uniquely Black issues (God help the White politician who says that.) She adores the electoral process until anyone other than Democrats want to play. For example, she boasts of her ability to assemble large crowds on short notice but derides Republicans for "bringing in people to create a mob-like atmosphere."
   Brazile, or someone much like her, will be running Democratic campaigns in the near future. It will pay to understand how they think and what their tactics are like.
   P.S. In true liberal fashion, my library copy has been annotated in pen.



2. I had the chance to meet Ms. Brazile at a college graduation. She was the commencement speaker and I found her surprisingly down to earth and a good natured. The book adds to my opinion of her. As a woman in a man's world, she handled herself in good fashion.
   Pick it up and enjoy!



3. One word, awful. I am both a political junky and an avid cable news watcher. I've enjoyed Ms. Brazile's political savvy and her insight on politics. However, this book was not that. The story was flat most of the book with Ms. Brazile playing "Monday morning quarter back" about what the Dems (Al Gore) should have done with the Florida recount. Half the book she named dropped and made a poor attempts at trying to connect the dots.
   
   Donna is not an exciting story teller and failed (just like her many campaigns) at providing context to the most controversial election of our times. Overall the book was bland as though she has never cooked with grease. I've tasted more flavor and style in other political books then in this dull recount of an unsuspecting campaign strategist. It was not worth my money or time.



4. Excellent book, it kept my interest. Awesome stories of her life as a kid in New Orleans. Now when I see Donna on CNN I can understand a little better where she's coming from.



5. I have not completed the book, but my bookclub rates the book 4 (with 5 being the highest). They considered it funny and informative.

2 comments about The New Soul Food Cookbook: Healthier Recipes for Traditional Favorites.

1. I am enjoying the recipes in this cookbook for healthier eating even though I'm not a diabetic. They are still flavorful and tasty. I think anyone could benefit from these recipes to have better eating habits.



2. This cookbook has quite a few execellent recipes. The recipes are tweeked just enough to make them healthy alternatives without loosing flavor.

5 comments about Moro: The Cookbook.

1. This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.

   This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.




2. One of the best cookbooks I have seen. Every recipe is a gem.



3. I received Moro and I was very disappointed, and I intend to return it. Since the word "Moro", or "Moros" refers the the Muslim Arabs from Morocco, hence Moors, who ruled Spain from 7-11 to 1492 and were responsible for the vast studies in science, mathematics, optics, pharmacology, dentistry, anatomy, botany, architecture, hyrdaulics, astronomy, irrigation, and many other fields, and that knowledge was later tramsmitted to the West and brought it out of its Dark Ages and into its so-called "Renaissance" (how can something be reborn into, or restored to, a thing that it never was?), the title suggested that the recipes would be for authentic Spanish Muslim recipes. I was aghast when I realized that most of the recipes include pork and alcohol, both forbidden to Muslims, and that many of them are Arab recipes far removed from those used by Muslims in Spain. Frankly, the inclusion of pork and alcohol is highly offensive to Muslims, if not a direct insult. It is akin to a book on kosher cuisine whose recipes include pork. I urge Muslims to NOT buy this book. Yousef Salem



4. I'm not sure if it's just me but it seems like the authors from the UK are writing books that are much more than vehicles for there current pet project restaurant (unlike most name droppy American/New York chefs).
   
   To me Moro has a depth in its approach that is more akin to Bertolli's Cooking by Hand than Battalis Babbo. If you are hungering for a comprehensive exploration of the multi-facets of Spanish cooking at its simplest and least clichéd Moro is the book for you.
   
   Honestly its worth it just for the mackerel recipe midway through the book. A butterflied fish cooked hot and quick and then dressed with olive oil, garlic and paprika. A revelation and a brilliant recipe for any struggling bistro chef to boot.



5. This cookbook has some of the most deliciously sophisticated recipes,
   I would highly recommend it for basic meals and dinner parties.

5 comments about Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, To Harlem.

1. This book has the best cornbread recipe I've ever used. It's fantastic, and makes a large batch.
   
   I freely recognize that I'm no expert on soul food (California girl, born and raised) but tasty food is tasty food, I don't care where you come from.



2. This cookbook is for those who love to eat and spend time in the kitchen. The dishes are simple to prepare and most ingredients you will have in your pantry. Soul food is not always the healthiest but there are some healthier options tucked in. These are the make you want to slap yo mama because they are so good recipes: Mary's Red Velvet Cake, Seriously Spicy Shrimp Stew, Herbal Chicken, Sylvia's Steamin' Cornbread and Tuna Croquettes. I could go on but this is a great start for you.
   
   Woods shares her family, heritage and love for delicious food with cooks everywhere. The recipes offer something for everyone that loves down home southern cooking. This book is a must have for every kitchen. I will definitely give this cookbook to my friends that need a little assistance at the stove. Get ready to prepare some simply delicious southern recipes.
   
   Deltareviewer
   Reviewing for Real Page Turners



3. I purchased the cookbook as a gift for someone who absolutely loves to cook and also loves to try new recipes.
   
   I met Ms. Sylvia during my very first visit to Harlem, New York at her restaurant. She is a very warm, loving and down to earth person. We talked for quite a while and she made my visit a very special one. The food at Ms. Sylvia's restaurant is absolutely devine. It IS everything that you've heard about it.
   
   The birthday boy LOVES the cookbook! He said it's not only filled with great recipes old and new but, it also comes with a bit of history within the pages.
   
   I highly recommend it.
   
   JMajors
   Houston, TX



4. This should be the one Cookbook that every kitchen should have in it. I have used it at least once a week since I purchased it about three weeks ago. My goal is to try, I won't say every recipe, but most every recipe in the book. Thanks to my friend who recommended it.



5. I enjoy getting recipes from this cookbook. The recipes are so easy to follow! The stories are fun to read too!

5 comments about Cooking at the Kasbah: Recipes from My Moroccan Kitchen.

1. I've made a number of recipes from this book so far. They turned out well enough that my wife is hooked on Moroccan food. The "Tagine Bil Berkok" (Tagine of Lamb with Prunes) was an eye opener and is one of my favorites. (I'll be making it again this evening.) The author did a good job in selecting recipes that are relatively easy to prepare while the effort is rewarded by a tasty meal. By now I've acquired additional books on Moroccan cooking (ex. Paula Wolfert's), but I'm grateful to this author for her clear and thorough introduction into the topic.
   
   The only negative thing I can think of--and this has nothing to do with the content of the book--is that the book's cover came off after just a few weeks of gentle use. I'll need to glue it back. However, the publisher ought to think how these books are used in the kitchen. There used to be something called lay-flat binding. I think cookbooks ought to employ this technology. I'd gladly pay the extra couple of bucks.
   
   Lastly, I want to mention another source for Moroccan recipes for those who're just starting out. It's a YouTube show called "Cooking with Alia." Alia's recipes are very simple to prepare and many of them are wonderful. She makes some of the same dishes that you find in "Cooking at the Kasbah," but have fewer ingredients, which probably makes them less rich in flavor. But who's going to argue with a quick, easy, yet delicious recipe on a weekday?



2. I received this book as the "how to" component when I got a tagine as a gift, and I have to say that it has not only gotten me excellent results with that, but it has given me a solid introduction into the Moroccan kitchen overall. The book contains a well-balanced selection of recipes, from starters, to salads and soups, to stews and typical tagine dishes and finally some wonderful pastries and desserts. The author adds her personal background and experience to each recipe and gives great little cooking tips, especially when it comes to substituting ingredients that may not be available in the US. Additional information about Moroccan culture is skillfully mingled in and worth the read. The food photography in this volume in gorgeous as well. Very helpful for the novice in North African cuisine is an introductory section that reviews typical ingredients, tools, cooking styles and menu compositions - a good primer before you dive into the rich recipe section and plan your first Moroccan dinner party. I have found all recipes so far very easy to execute, even the more complicated ones that have a lot of unusual ingredients. The spice recommendations are excellent as well and have led to all around very satisfying results.



3. I have seen this book in Morocco ...in restaurants ...in interior decor shops... i had to have it
   I finally got around to ordering it off the internet ...
   Its a Classic must have for any Moroccophile ~ Its a personal intimate recipe book .
   Kitty Morse is brilliant and i think this is her best work



4. I received this book as a Christmas present, and then bought a tagine at a Moroccan store by my house. The book is beautifully done, great pictures, and some good background information on Moroccan cuisine. My complaint is that the recipes are not geared to someone that actually owns a tagine. There is a lot of browning, baking, and other techniques, and the results are good, but I actually went to a web site for a free recipe the first time I cooked with mine. Once I get used to it, I am sure I could adapt the recipes to a real tagine, but I shouldn't have to. I misses the mark a bit, and we will see where it leads. The start is a bit bumpy.



5. I've had nothing but raves for the meals I've made from these recipes. I particularly like cookbooks with photos that make your mouth water, like this one. For me, there is nothing better than cooking something you really want to eat yourself. Every step in the process seems fun, brings you a little closer to your goal, and in the end, leads you to share your creation and your own desire for it with friends. If you've yearned to cook with protein, veggies, and fruit and nuts in combination, Moroccan cooking is the place to expand your horizons.
   
   Be aware that you'll need a few exotic ingredients--preserved lemons, for instance, which you can e-order, or if you're into putting up your summer garden's harvest, are a breeze to make a few weeks ahead. You'll need saffron, ginger, cilantro, fresh olives and Hungarian style paprika to get going. But if you have a good Dutch oven, you're all set in the equipment department.
   
   The recipes themselves could not be more clear and straightforward. I cannot recommend a cookbook more highly. It will change the way you think about what you can create in the kitchen.

5 comments about Soul Food: Classic Cuisine from the Deep South.

1. One of the best and most enjoyable cookbooks I have ever purchased.
   The recipes are varied and the ones I have tried were delicious. The family stories woven throughout the book were very heartwarming. I found it very touching that the author wanted to keep her children in touch with her African American heritage, she lives or lived in England. One of the ways she choose to do this was through the bountiful tables of her family. I will enjoy making recipes from this books for years to come.



2. Am I the only one that's noticed that this book is either poorly edited or incomplete? It refers to photos on pages that don't exist (p. 170 when the book ends at p. 160-one of many), references to recipes elswhere in the book that you can't find and some downright errors in the recipes. I thought perhaps it was just my book but I checked the library copy, too. I usually check out a book from the library before I buy; I guess I should this time, too. If someone has seen a more complete copy I would love to know.



3. I was completely put off by the racist remarks at the beginning of the book. Being married to a British citizen and living in England doesn't give her carte blanche to make gross generalizations, especially when she's a guest in their country.
   
   This, coupled with the generic, haphazard feeling of the recipes makes me suspect she's just cashing in on her minor fame in England as a singer.
   
   I'll stick with the great Edna Lewis, a true culinary genious who recognized that food should used to bring people together, and who didn't indulge in making fun of other cultures.



4. I've brought many cookbooks but this is by far the best yet and my family raved about some of the dishes prepared. The book was well presevered and shipped in a timely fashion. I will pass the book thru our family because we love to cook.



5. Along with Joy of Cooking, this is only cookbook I ever use. The recipes for baked macaroni, collard greens, hoppin' john and brownies are just the best. It's written with soul and a deep love of cooking and eating. Preparing food in the tradition of those we love and remember is one of the most profound ways to keep their memory alive. Miss Ferguson knows this, and brings us right up close with her Aunt Peacie and other wonderful characters who taught her to love this food and to make it. And it's chock full of interesting information and anecdotes. How else would I have known that the term "hoppin' john" is possibly a corruption of the French "pois pigeons?"

5 comments about Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables..

1. Having lived in DC and now Seattle, Ethiopian restaurants are cheap, plentiful and delicious. I've had this book for a number of years without having cooked from it, but finally decided to give it a try.
   
   The results were good in some places, not-so-good in others. I made Tibs Wet (spicy fried beef), Zigni Wet (spicy ground beef stew), Gomen Besiga (collard greens), and Nitir Qibe, the spiced butter that is the foundation of this cuisine. Injera made with teff was bought from the store, as was berbere (pepper-based spice mix).
   
   The Tibs were excellent, just like I get in so many restaurants. But only because I was able to adjust from mistakes made following the Zigni (ground beef) Wet recipe. The ground beef recipe overstated the amount of berbere by about 15-20%, the butter at least 50-100% or more. The Gomen was pretty bad - even though I had cut the butter (from previous recipes) the recipe called for way too much red onion, which overpowered the collards and ruined the taste. If it weren't for all my experience eating Ethiopian and cooking Punjabi Indian cuisine (similar spices and methods), this meal would have been a lost cause.
   
   I am grateful there is at least one Ethiopian cookbook out there, even if the recipes need some serious tweaking to be usable. There is considerable info on Ethiopian culture - both well researched and enjoyable to read. If you're going to cook from these recipes, add your berbere sparingly at first (50-60%) and adjust to taste. Use perhaps 20-25% of the spiced butter to start and work your way up if needed.
   
   As for the lack of cooking instructions - if you've ever eaten in an Ethiopian restaurant you will understand this is a cook-by-feel cuisine, with little actual measuring, largely taught by domestic cooks (mostly women) to their children. Yes, this is hard to work with if you're used to recipes, but I think it proves the book's authenticity. It's hard enough to find the ingredients for this cuisine, let alone cookbooks. If the author would test the recipes more thoroughly, we could have real winner.



2. This cookbook is good as it is the only Ethiopian cookbook out there. However, the "tested" recipes are NOT tested. For example, the recipe for gomen calls for 1 pound of collard greens and 1 pound of butter. Some recipes call for 1 cup of berbere, which is about 90% cayenne pepper! Use these recipes as a starting point, but think about every measurement before you add the ingrediends or else you'll find the food too greasy or too spicy.



3. I grew up in several places in Ethiopia and missed this marvelous food when my family returned to the States. This book has been very helpful to me in recreating the dishes I loved as a child.
   
   As to the actual recipes ... Ethiopian cooks generally cook by feel and sight. There are no cups and teaspoons in their huts, so following the recipes to the teaspoon in this book is not recommended. If you are trying to cook for only one, many of these recipes are for six or eight or even more. Cut down on the Spiced butter and the onions if you don't like that many; add more black cumin (which is actually nigella seed used in Indian cooking and can be bought cheaply at Ishopindian.com), cardamon, fenugreek or anything else you might like. The recipes are really guidelines as Ethiopians use what they have at any given time.
   
   Over the years I have tested and tasted my recipes, using this book as a starting point. Strangely, the only thing I haven't been able to get to work for me is the Injera recipe. Since I live near Seattle, I can buy very good injera, so that's okay.
   
   I highly recommend this book for everyone. I need another one. My first one is falling apart!



4. As the only most complete Ethiopian cookbook, I commend the author for bringing his book to the people. Some of the history and notes are interesting read and the general effort is commendable, even admirable.
   
   However, I don't believe the author actually tried to cook using his own recipes out of that book. It seems to me he merely asked "authorities" (Also Known As Ethiopian mothers) who mainly cook by taste and vision and wrote down their best guesses.
   
   The indexing is more like the Table of Contents with extremely limited value. As a person of Ethiopian decent I tried many times to use this book, but, alas, perhaps because I'm just too used to the Sunset Magazine's way of writing recipes, I was never able to actually make anything following Exotic Ethiopian Cooking cookbook. One really needs to be knowledgeable about Ethiopian cooking already and simply get ideas from it in stead of following it to the tee.



5. I like this cookbook alot because it gives you in-depth receipes from how to prepare spices from scratch to making authentic flavored food. Somethings are a little americanize by adding the wines but everything else is pretty authentic. I made the Doro wat and it was awesome- Great book!!

5 comments about Mama Dip's Kitchen.

1. What a wonderful cookbook. Lots of good country cooking, easy to follow. I go to this cookbook often. Definitely more than worth the money if you are looking to add to your southern cooking skills. This and the two "Sylvia's Soul Food" cookbooks are a must for your cookbook collection.



2. Not really what I thought it would be. The recipes are basic and can be located in less expensive
   cook books



3. A co-worker showed Mama Dip's recipe book to me and I ordered 3:
   one for my daughter, one for a daughter-in-law and one for me.
   For someone learning to cook, it is so easy to follow the directions and
   for me, it helps to break my usual routine with something different.
   The ingrediants are already in my kitchen making preparation easy.
   Thanks, Mama Dip



4. I really like this book. I am originally from the South, but don't always remember how to cook everything I ate growing up. If I can't get my mom or grandmom on the phone, I consult Mama Dip's book for guidance. I often tweak or change a little something (for ex, I don't eat much pork and will do smoked turkey to season greens) but I always find quality, solid advice in her book. I'm buying one for my sister this Christmas!



5. I purchased several of these to send family. (They are not in the south). I made some great "Sunday Corn Bread", "greens", and "black-eyed peas" for new years day, (from this book), and wanted to share,