2 comments about Moro East.

1. This book is a little less focused and some of the recipes are a little less exact but so what? Like the other two Moro books, it's incredibly inspiring. You will head to the kitchen.



2. This book is great - we have all three Moro books (and are big fans of the restaurant), and this is my favourite. The flavour combinations are really intersting: the beet salad with pistacio nut dressing, for instance. as it is structured around their allotment garden, it is also really useful for working out what to do with heaps of garden produce.

3 comments about Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library).

1. Egypt is an ancient land of monuments and artifacts. It's also a country rich in distinctive culinary traditions that encompass food and dining as a fundamental element of both ancient and modern festivals, ceremonies, and celebrations. An internationally recognized culinary authority, food historian, and cooking instructor, Amy Riolo brings her many years of experience and expertise to bear when she compiled the recipes comprising "Nile Style: Egyptian Cuisine And Culture", a illustrated, 220-page compendium of superbly presented recipes that range from such exotic fare as Nubian Bread ad Hibiscus Punch; to traditional dishes like Lentils, Rice, and Pasta with Spicy Tomato Sauce; to classics like Egyptian Rice, Apricot, and Pistachio Pudding. The Egyptian names for each of the presented recipes is given along with the English translations of their names. Enhanced with the inclusion of a glossary of ingredients commonly used in Egyptian cooking, a 'Where to Buy' guide (including specific contact information for vendors of specialty ingredients not otherwise readily available), a tour-guide listing of superb Egyptian restaurants, an extensive bibliography, and a handy index, "Nile Style" is an enthusiastically recommended addition for personal and community library ethnic cookbook collections.



2. "Nile Style" is much more than a cookbook. Packed with deep research and excellent reporting of Middle Eastern cultures, celebrations and rituals, "Nile Style" is also a history book. Amy Riolo writes from her soul, pulling the reader into understanding lifestyles from all countries in the Mid-East and Northern Africa. As a marketing professional in the global coffee and tea industries, this book provides an historic education from ancient customs to modern day cuisine. Recipes are easy to prepare and open a new world of flavors to enjoy.



3. This book provides a wealth of culinary history along with tantalizing recipes, allowing the reader to understand the context of each dish. The author, Amy Riolo, has traveled extensively in Egypt, and she includes excerpts of her experiences in the book. As a result, Nile Style is fun to read as travel literature as well as a cookbook. With the home cook in mind, Amy has a adapted the recipes for easy after-work cooking. I especially enjoyed learning about and cooking with exotic ingredients like orange blossom water, molokhiya, and baby okra.

5 comments about Classic Vegetarian Cooking from the Middle East & North Africa.

1. I have been going to this book again and again ever since I bought it. The food is delicious and (mostly) healthy, exotic yet homey at the same time. Everything I have made from this book has been really wonderful. I also love all of the stories behind many of the recipe.
   I would also like to add that many of the recipes can easily be made vegan if you prefer-not all recipes though, there's an entire chapter on egg dishes. Butter is used quite a bit in the book, mostly for sauteeing vegetables, so substituting a bit of olive oil (or other vegetable oil if you like) is a healthier and vegan-friendly option than butter. I also wish the book had photos, but it's so great I can't dock it any points for that.



2. Classic Vegetarian Cooking from the Middle East & North Africa is one of those cookbooks that everyone who enjoys cooking should have in their basic arsenal of recipe books. Middle Eastern Cuisine is very delicious, very healthy, uses ethnic traditional spices and herbs artfully, and looks good to eat when it is done well--all of which are illustrated in Ms. Salloum's easy-to-read style. This cuisine is not difficult to adapt to vegetarian cooking since many of the most popular foods traditionally use little or no meat anyway--one big reason why the cuisine is healthier than a lot of others. The reader will find delicious recipes that use whole grains, a vary wide variety of "fresh" and dried vegetables and fruits, low fat methods of cooking, and use of one of the healthiest and tastiest of all vegetable oils, Extra Virgin Olive Oil.
   
   The recipes are easy to follow. Ms. Salloum also takes the opportunity to discuss anecdotal information regarding her experiences, interesting information on different spices and flavoring agents, methods of cooking, and some historical facts that surround the recipe she is talking about--making her book more than a cook book. Ms. Salloum offers a huge number of alternative foods and approaches to cooking which, without doubt,can vary American diets that have become "same old, same old."
   
   The book is really a five star cook book in my estimation because it chronicles the history of a significant population of people by the food they eat. I gave it four stars only because I am hoping that the author will consider including tips for cooking in the Vegan style of vegetarian cooking (without any animal products such as animal fats, milk, eggs, cheese etc.)in the next edition. I am not a Vegan, but I sure would like to know how to make Baklawa and other Arabic pastries for my Vegan friends that tastes delicious and is made without the use of butter as well as eggs and cheese in other recipes. Great book!



3. I was inspired to look for a cookbook after traveling through these regions -- amazing cuisine. But will never know if the recipes in this book are as delicious as what I ate while visiting. I found the lack of pictures to be too daunting to try when one isn't that familiar with the dishes and what they should look like when completed. I returned it, and my hunt continues.



4. This cookbook is well designed and cogently written. The variety of recipes is impressive; many of which you will not see in restaurants in the United States. A couple reviews lamented about the lack of photos, but the instructions are very clear for the recipes I've tried and/or read so photos would do little other than increase the cost of the book. I am especially looking forward to trying a lot of the soups. There are some recipes with egg and dairy so hard-core vegans: caveat emptor.



5. Though I am usually drawn to cookbooks with abundant pictures, I have spent hours poring through Classic Vegetarian Cooking from the Middle East and North Africa. It is at once a travel log and an invitation to share in the simplicity of good food and hospitality. The reader feels included in Mr. Salloum's quest for recipes remembered and his enjoyment of recipes discovered. Mr. Salloum's writing opens the doors both to rich cultural histories and to the simple present moments of a meals shared. Every recipe is headed by written descriptions that defy the phrase that a picture is worth a thousand words. He shares the stories of his travels and discoveries, the warm traditions of the various cultures, as well practical and nutritional information. His writing transports, educates, and informs, whetting one's appetite for travel as well as good, simple food. The recipes are straightforward and clearly explained and therein accessible to even a novice in the kitchen. This book and the recipes it shares are a respite from the glad-handing and flashy style of today's tourist and cooking industries. Through his eloquent work, Mr. Salloum leaves one feeling nourished by an excellent meal in the sincere and congenial company of gracious hosts.

5 comments about "My Cooking" West-African Cookbook.

1. This book truelly accomplishes the West African style, specifically Nigerian style, of cooking. My husband and I have enjoyed cooking many of these recipes. I highly recommend this book for anyone wanting to experience true west african cooking.



2. I am not one to judge a book by it's cover but when I saw the women on the book cover dressed in authentic African garb, I thought the recipes would also be authentic. Then I noticed that some of the recipes said add a can of this and a can of that, I realized it was an "Americanized" North African "short cut" Rachel Ray Style cook book (not Yummo).
   Not what I was looking for,a big dissapointment.



3. I have decided that I want cookbooks from different regions around the world. So I went to Amazon and found this cookbook. My husband was a little nervous about the cookbook but I have only had it for a short time but I have cooked many wonderful dishes and my husband is picking them faster than I can cook. My book is already looking worn.



4. I really enjoy using this book because its concise and straight to the point which makes it easy to follow.



5. I have owned this cookbook for 7 years and I have cooked at least half of the recipes in this cookbook and they always turn out superb. I have a significant cookbook collection and this is one of the ones I use the most. My only complaint is that a couple of foods are pictured, but not included in the cookbook.

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 Moroccan Modern.

1. I have been into Moroccan cooking for a few years now. This recipe book is easy to follow, and most of the ingredients can be found in your local supermarket. He even tells your how to make some hard-to-get ingredients from scratch, such as preserved lemons, harissa and za'atar.
   
   If you and your family love sweet and spicy moroccan food, this is the recipe book for you.



2. I'm not really an amazing cook, but the recipes in this book are easy and look really impressive. The truth is, I bought it for the photographs, but it has become my go-to cookbook for parties and special meals.



3. I bought a Le Creuset tagine, and thought this cookbook would be full of recipes for cooking with it. Well, it isn't. I should have looked a little more carefully at the contents. It is a beautiful book, and the recipes all sound very tempting, but there is only a handful of recipes for a tagine, and even those are not really for cooking with a stove top tagine. You make them in a dutch oven or heavy saucepan, and then serve them in a tagine for presentation.
   
   If you are looking for a book of tagine recipes, to be cooked in a tagine, look for another cook book.



4. After receiving a tagine and not knowing quite what to do with it, I went right to Amazon for a cookbook. You will not regret purchasing this one for a fun and exotic look at Moroccan food, customs and recipes. I gave it 4 instead of 5 stars, as the tagine recipe section is a little slim. Although we don't eat meat or poultry, the fish recipes are great, and all can be made with what you find in American grocery stores, so no off the wall ingredients you will never find here. I even have enough confidence now to experiment with the recipes and adapt the lamb and beef and chicken ones to veggies and fish.



5. This chef has clear directions that work. The tastes are outstanding, and he has artistry in his plating techniques. Great cookbook.

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.

3 comments about The Food of Morocco: A Journey for Food Lovers (Food Of Series).

1. I have thrown myself into Moroccan cooking because of this book and my family has been enjoying simple to prepare meals, easy to assemble spices (compared to Indian cooking) and great leftovers. We love the chicken with onions and chickpeas recipe on page 103. ...the layout and pictures are beautiful.



2. The spices of Morocco are favorites and "The Food of Morocco" won't disappoint! Even though we don't eat meat or poultry, there are so many wonderful vegetarian and seafood dishes to choose from that make this book more than worth the price.
   
   The fish stew is truly one of our favorites and we have made and shared this dish on many different occasions. From roasting the peppers on gas burners, chopping the onions and cilantro, and adding fire-roasted tomatoes, cumin, harissa, bay leaves with fresh caught chunks of local white fish, we always enjoy the preparation of this really tasty and beautifully finished stew.
   
   The vegetarian recipes using pumpkin, eggplant, lentils, broad beans and preserved lemons are are all tasty, healthy and fun to make. I love having the beautiful photography of all the finished recipes and a glimpse into the history of the food, Morocco's culture and those intriging markets of Morocco.
   
   Julie



3. I bought this book in the bargain section at Borders. I think it was $7.99 or something like that. What a great deal for a hardcover oversized book filled with gorgeous color photographs of both the food and life in Morocco. I was very much inspired to cook from this book because of those things. I'm vegan so the meat recipes were inspiration to change ingredients to suit my diet. There are several veggie friendly recipes that made me happy some of which are Tagine of Chickpeas, Pumpkin and Lentil Stew, Fava Bean Dip, Orange & Carrot Salad and many others. Can't wait to cook out of this book more.

5 comments about Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes.

1. I love this cookbook. I have already tried some recipes from it. Almost three weeks passed, however, before I received it. I am very satisfied with it.



2. A wonderful mix of story and recipe.
   As I try these wonderful southern dishes I recall her stories and I can sense the history of the dish.
   the caramel cake is worth 10x the price of the book alone.



3. None comes better. The recipes are honest and measure up to the quality of the author! Props to Sister Angelou !



4. I was so disappointed in this book. Not because it was a horrible book but because it ended. I was reading the memories she had of each recipe and throughly enjoying myself when I realized that the next page that I turned was the index. I didn't want it to be over so soon. I really felt a sense of deep disappointment. I was surprised at my reaction because it was after all only a recipe book. This book pulls you in and takes you on a journey both of her life and her culinary expertise. You will get wrapped up in it as you laugh and imagine the flavors of the dishes. I think that she should write another recipe book. I'm sure that these are not the only recipes she knows. I admire Dr. Angelou both as a poet, writer, woman, and cook.



5. I'm famous for haunting thrifts, looking for cookbooks from days gone by, but I bought this one new in New Orleans. I picked it up, intending only to leaf through it, then put it back. But I opened the book on page 145, saw the recipe for Decca's Chicken Drunkard Style and thought, "That's pretty gosh darned simple." And I immediately knew how it would taste. I have a pretty good memory. I could have made my own variation without any problems, but I bought the book.
   
   And though there are a few things here I'd never make, Liver and Onions and the Tripe recipes, for example, there is plenty in here to enjoy, like the Roasted Turkey on page 117. And as an added bonus you get a lifetime of Maya Angelou's memories, written down as only she can write them. Wonderful recipes and Ms. Angelou's delicious writing. What more could you ask of a cookbook?
   
   Review submitted by Captain Katie Osborne

3 comments about Mma Ramotswe's Cookbook.

1. Devotees of the No. 1 Ladies' Detective Agency will eat this up. The photography of Botswana's people, places, and foods is lush, and the writing is even better. Stuart Brown's lively text merges seamlessly with quotes from McCall Smith's books. As for the recipes, they're not really the main point here, but all are clearly presented and many are inviting. And if you ever need to know how to roast a haunch of springbok, here you go!



2. A really delightful book with interesting tidbits of information about Botswana as well as truly useful, tasty, and easy to make recipes. Nice photos, too. I made the Car-Patchy-Oww! meat dish and it was good. If I can cook something from this book, ANYBODY can do it! The fans of Alexander McCall-Smith and Mma. Ramotswe will really like this book. It is a wonderful addition to the No. 1 Ladies Detective Agency library!



3. This is a very colorful book for the coffee table or for trying southern African culinary. The beautiful pictures and concise recipe texts take the reader around in Mma Ramotswe's style. The book captures the movements of the traditionally-built Mma Ramotswe in a graceful manner. For me, a Motswana living abroad, it triggers the nostalgia of the happiness that cooking is meant to bring to our daily lives. The only little snag for cooks using the metric system is the need to convert to imperial measures.