5 comments about Small Bites.

1. I got this book in the attempt of trying something different or possibly entertaining. The book has all the ideas for some some fabulous menus; now I just need the extra motivation to get the ingrediants and go for it. Really though, the recipes are quite simple for the most part but totally exotic. The pairing of certain ingredients is something many of us wouldn't come up with. The organization of the book is very good with every style from fried to wrapped. As the title indicates everything is on the small portion scale, perfect for either small appetites or pupu's, you know, tapas, or that other name for mini plates that sounds like a street walker. The Middle Eastern and Japanese fair is especially tasty, or at least the pictures look good and the thought of cooking up such treats is. This is a good reference book for preparing some exotic food for guests or that special someone. Oh yeah, the color photographs are enough to inspire most any foodie.



2. Absolutely marvelous! Well explained and creative recipes, tips to replace ingredients you do not find everywhere (always a problem if you do not live in the country) and with measures in inches and centimeters, weight in Oz and Kg (again, a problem for those living in country that do not use the same system). An axcelent book and every aspect!



3. Very handsomely packaged book of appetizers! This is a great gift for someone who likes to cook and doesn't mind searching for hard-to-find ingredients. The recipes aren't terribly difficult, just different, so you want to make sure the person using this book won't mind some extra effort.



4. This is a great book with easy and clever ideas for lots of "small plates, or bites". Our family seems to love this idea of many flavors and this is one of the best books I've found. Great pictures, easy to follow recipes and great fun!



5. You can now enjoy pub night at home with Small Bites. This great cookbook is full of great snacks, finger foods, and side dishes for formal entertaining or a casual nibble for two. The recipes range from simple one or two ingredient eats that can be made in minutes to more complex dishes that take a little more effort. Almost all of the recipes can be made in a half hour with very little marinating or preparation time. Since I tend to get in a mood to cook and grab a cookbook, I like that I don't really have to organize myself ahead of time in order to make the majority of these dishes. I also know that these aspects will come in handy when unexpected guests show up at my door.
   
   I used the recipes in Small Bites for a big get together. I cooked like a mad woman and had a very good spread to show for my efforts. Quite a few of the recipes said that they could be made ahead of time and reheated. I was a bit concerned, especially about the deep-fried onion rings, the corn fritters, and the zucchini cakes but they tasted just as crispy outside and wonderful inside as when I first made them.

5 comments about Tapas (Revised): The Little Dishes of Spain.

1. I bought this book when first published and really need to buy a new one as mine is so dog-eared and stained from overuse. When I was single I often entertained friends and family and they were always impressed with these dishes. Tapas are the perfect party food. Many of the recipes can be prepared a day or two ahead and then reheated when guests arrive. I have prepared almost 70% of the recipes in this book and have yet to find a bad one. One of my favorites, gambas al ajillo (garlic shrimp) is a sure pleaser. There are many recipes that call for Spanish paprika. Be sure to buy the "smoked" sweet paprika if you want authentic flavor.



2. This cook book is well done, has interesting recipes with good little anecdotes. I have already tried some of the recipes and they were well received at a recent party at our home. The stuffed mushrooms and other recipes are really good and received many compliments.



3. Along with Foods and Wines of Spain, this book is one of a handful I keep as my culinary bibles! If you have ever had a fantasy of a perfect cocktail party -- of those cinematically perfect affairs with people in their Sunday best and fancy drinks. But instead of the usual dip and chips, you have dozens of little dishes making the rounds and people moaning in ecstasy every time they put morsel to mouth. Well, this is the book you need to make all those sensually satisfying tapas. Trust me.



4. This is a very good cookbook, with many recipes ranging from very easy to more complicated. If you are entertaining and want to add a bit of style to your appetizers, get this book. I only wish it would have had more pictures. There are only a few photos in the middle, and the vast majority of dishes have no accompanying picture. I like to see ahead of time what the dish should look like. But, don't let that stop you. This is a very good cookbook and is a standard reference in my kitchen.



5. This book is great, it has all the recipes I was looking for, except one, Baked Goat Cheese in Tomato Sauce. I had tapas party at my house and all of the food was gone. I made 7 dishes, there were 4 of us and polished everything of. Plus three pitchers of Sangria. We are skinny too and normally do not eat like that, it just the food was so good.

5 comments about Hors d'Oeuvre at Home with The Culinary Institute of America.

1. I was hesitant about buying this book - thought it might be too fancy - I like making new and exotic things - but no one in my family likes raw oysters with lime chili something or the other...this I would say there are less than 5 recipes I wouldn't try because of family/friends dislikes - everything else looks incredible and works for "fancy" parties and having a few friends over for a movie.
   
   Great, great book - I'm very happy with my purchase.



2. This is a very well written book by the culinary institute which can be an excellent help in comming up with some impressive ideas for your next party. The book is divided into 8 chapters starting with an introduction to hors d'oeuvres , basic principles, plating and serving guidelines etc. In the following chapters, the book covers dips (hummus, babba ganoush and more), salsas, toppings, stuffed, filled and rolled hors d'oeuvres, terrines, skewers, fondue, cheeses and a few hors d' oeuvres desserts. The recipes are well written and range from very easy to moderately difficult for the home cook, and most of the ingredients you will have no problem finding. Many but not all of the recipes are accompanied by nice photos.
   
   I am charging the book with one star for it's lack of originality. I was a bit disappointed that few of the recipes within got me really excited finding most of them lacking in inspiration and imagination. Not much that I havn't seen before!



3. I expected so much more from this book! There are so few photos, and the ones they do have are duplicated! There is only one recipe on each page and some of them are so unbelievably basic, it's silly. There is no information on making ahead, which busy cooks are always interested.



4. Interested in making hors d'oeuvres purchase - The Professional Chef's Art of Garde Manger. It was written by Chef Frederic Sonnenschmidt, CMC and Culinary Dean at the CIA, and John Nicolas. The 'Art' has a similar feel as the Joy of Cooking and has only a small glossy section of pictures but this book trumps the CIA Hors book three times over. Just because the book has a fancy backer doesn't always mean it is worth it. The pictures are very nice and appealing and I guess for a casual cook the book would be fine.



5. The recipes are tasty and very good.They are easy to follow.I was interested in Hors'Oeuvres .I like cooking and have only a few cookbooks on Hor d'Oeuvres. I also like to know how other people cook.Even the people that cook for a living.

No comments about A Day at Elbulli.

5 comments about Martha Stewart's Hors d'Oeuvres Handbook.

1. We come to expect Martha's books to be perfection. Although this book comes close, and the recipes are certainly gorgeous and inspiring, the layout of the book is a little complicated and smacks of being thrown together in a hurry.
   
   All the recipes' photographs are jammed into the front section of the book on glossy, and the recipes are relegated to the rear on matt, giving it a wee bit of a "cheap" feel.
   
   Although I quite like the way the hors d'oeuvres are divided, quite creatively, into subheads like "layered and stacked" and "skewered and threaded", I'm not sure that this is overly helpful. And the constant references to "recipe on page such-and-such" make for reader frustration and reluctance that even the most inexperienced layout designer should know to refrain from. The photography is beautiful but not deliciously stunning. Martha's Baking Handbook has far better design and layout elements.
   
   Nonetheless, this is some tome, and worth owning if you love to entertain. The recipes are worldly, glamorous, accessible, comprehensive and gorgeous.
   
   A must-have, despite its small flaws.



2. Gorgeous photos, as most of the previous reviewers have indicated and if you take your time, they can look this way for you too! I have used this recipe book for many occasions/events...Granted, I really enjoy cooking, but have primarily used this book as my source for hosting wedding showers, personal cocktail parties and private family affairs. Most of the individual recipes are easy to prepare and, together, the recipes can be used to offer a substantial meal for many people. Their beautiful presentation absolutely makes for a professional, elegant appearance. A drawback....a lot of the recipes have to be prepared or assembled "day of" or "minute of", which makes it extraordinarily difficult to get multiple plates of food out at the same time, unless you have multiple people helping ...Overall, would recommend for purchase....



3. I got this book out from the library so many times that I had to buy it.
   I like the fact that every dish has a photograph so that you can see the how the finished result is meant to look, plus there is a wide range of simple through to fancy hors d'oevres for every occassion.
   This book is just full of ideas, and is well organised into different categories. Some people have mentioned that they find the layout annoying as the first part of the book has the photographs, and the second the recipes, but I actually qute liked this as you can flick through the photos and imagine how the hors d'oevres will look, plan the menu, and then get the recipes. For very visual people, this layout works well.
   Thoroughly recommended, a must have for every party host for elegant and impressive hors d'oevres.



4. I found all the images very inspiring and every time I've had a cocktail party and used the recipes from this book I received ohs and ahs from guests who were wowed! All in all, a great book to have.



5. This book is very easy to follow for beginners and there are pictures of every food. My cooking teacher recommended this book for quick hors d'oeuves that look amazing.

4 comments about Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America).

1. 
   this book is for culinary students,cooks and chefs who want to get
   new ideas in garde manger.



2. this book is a great book for any young aspiring chef that is keen to get ahead of the rest... good start, great concept, many books for CIA are supurb and great balue for money...



3. It is a complete course for garde manger. It presents technics and recipes, very well explained and fully illustrated. I am very happy with the purchase.



4. This book is very helpful in starting off in garde manger details and recipes to see what to do for the industry, I wish it had more picture do help you see how some standard items are presented but I was very satisfied.

3 comments about Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match.

1. After reading several reviews in the Chicago Tribune and Chicago Magazine, I knew I wanted to own a copy of this cookbook. The recipes and ideas for entertaining are great. The recipes are clearly written and easy to follow and the entertaining ideas are fresh and new. I can't wait for my next dinner party to try out the mozzarella bar!



2. Watch Video Here: http://www.amazon.com/review/R3184M84BWVMHC Wine Bar Food - Great small plates for big appetites.Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match



3. I actually own a wine bar and when this book came out I decided to purchase it to see if it might be helpful in inspiring new dishes at our bar. Not only have I enjoyed reading it, but the recipes are well-designed, easily duplicable, and delicious. We have adapted several for our wine bar with more to come. In addition the wine recommendations are spot on.

5 comments about Tapas: A Taste of Spain in America.

1. José Andrés is a wonderful chef and teacher in this book devoted to the tapas of Spain. His recipes range from simple to fairly complicated but the flavors are amazing. His recipes are easy to understand and follow. The hardest part may be in finding some ingredients in local markets, but there are many recipes with items commonly found in your local grocery store. The book is nicely illustrated with pictures that make one hungry and ready to cook.



2. When we traveled in Spain we discovered many different Tappas that everyone liked! I felt that these recipes required ingredients that we cannot buy in Indiana. Big cities on each coast might have squid and octapus ready to go but we do not. Not very many recipes appealed to us. Thank you. C.S.



3. This book is a treasure . The TAPAS as part of the Spaniars cuisine
   
   is and excellent alternative.



4. Great tapas book! Lots and lots of great recipes. Easy to follow instructions. Great pictures.
   
   Jose provided recommended alternatives for hard to find items. Which is very nice when you aren't able to find everyday Spanish items at the Piggy Wiggly.
   
   I love the commentary by the author. He talks about how it "is" in Spain. I especially love the reminiscing about being in the kitchen with his mother.
   
   The wine recommendations are outstanding and something that you are actually going to be able to buy in a local store. He turned us on to: Finca Luzon 2005 Altos de Luzon Red Wine. Which is reasonably priced (around $12) and outstanding. It's one of our favorite reds.



5. I love this book! An entire chapter just for mushrooms, fabulous!! I love Jose Andres' restaurant, Jaleo in Washington, DC (Gallery Place metro stop). I was delighted to find out he has a cookbook. I would have bought the book just for the spinach with pine nuts recipe. I haven't tried many of the recipes yet, but if I can make them even one quarter as good as they do at Jaleo, my family and friends are sure to think I'm a culinary genius!

5 comments about Amuse-Bouche: Little Bites That Delight Before the Meal Begins.

1. This is a wonderful cookbook with beautiful ideas. It has sensational taste combinations, is very classy and is beautfully arranged by season.
   The recipes are simple, but mind blowing in their presentation and appeal.
   This is one of my favorite cookbooks, and many of the dishes can be made in larger portions as elegant entrees. These dishes will impress any dinner guest, and add that wow factor to any meal. Some of the reipes include Mission Bay Figs with proscuito and mascarpone foam, mushroom terrine, and baby onion tarts - all little bursts of flavor that hit the spot.
   You will not be disappointed with this purchase - satisfaction guaranteed



2. This is a very well thought out and put together book. I was very happy with it and recommend it to everyone interested in elegant amuse bouches.



3. Wow what an awesome book. While living in NYC and Miami, I didn't have a hard time finding interesting ingredients like razor clams, squab and foie gras, but living in an area with limited grocery stores I feel abandoned. If I thought that Foley Fish would ship me 4 Kumamoto oysters without killing me on shipping and handling I would so do it. Or if Chef Tramonto would kindly give me a substitution I would be so pleased. The lay out of the book is great and the presentations are inspiring. I guess on my next trip to a greater metropolitan I will pack ziploc bags and dry ice instead of shoes and makeup.



4. 
   Loved the pictures and the instruction. Delightful recipes. A little bit advanced but still "doable". Have made around a dozen dishes from it and have at least two dozen more that I want to make.



5. I really enjoyed the idea of this book. I was familiar with the title words from both my culinary readings and my dining experiences, but I had never heard it used in American popular culture until I saw the movie "Red Dragon" several years ago. Hannibal Lecter was serving a small dish (later we discover that it was a body part of an unfortunate flutist) to the Baltimore Symphony board when one of the members asked "Hannibal, what is this divine looking amuse-bouche?". Dr. Lecter replied (in the bone-chilling manner that Anthony Hopkins perfected for this character) "If I tell you... I'm afraid that you won't even try it".
   
   One of the advantages of serving an amuse-bouche is that the home cook can use ingredients that would be too expensive to use in a main course (truffles, caviar, pate, etc.) except for the most special of occasions. Although I have tried several of the recipes in this wonderful book, many of them require specialized equipment that only the most advanced home cook would have in his/her arsenal (things like a "cream whipper" for producing foams, specialty juicers, meat slicers, a Japanese potato mandolin, and so on).
   
   Don't get me wrong, I have most of the above equipment and I've prided myself in the past for trying to tackle any recipe, regardless of how difficult the technique or how laborious the preparation. Although it was always a great learning exercise for me, in the end I could have achieved similar results with less work.
   
   Regarding the illustrations; the photographs are well done but the reproduction quality in the book (maybe even the paper stock itself) causes them to appear dull and flat. Glossier paper might have helped. The photographer (Tim Turner) uses only two different photographic techniques; an extremely shallow depth of field (see the photo for the Warm Onion Tart with Thyme) and then a sharper, view camera-style overhead shot (such as the one used to illustrate the Soft Polenta with Forest Mushroom recipe). The lighting source seems to be mostly a large light-box which only adds to the overall softness and the lack of contrast in the photos. Including an additional side-light source would have added some snap to the shots. I also think that it would have added a more approachable feel to the illustrations had they used more natural looking sets (as in the Saffron-Champagne Sorbet photo) instead of the obvious studio arrangements. Also, since presentation is a major element in serving an Amuse-bouche, there are far too few photos, especially for a book with a $35 price tag. Still, the composition and design of the photographs are exquisite. That could be the work of Mr. Turner or of a talented art director and/or food stylist.
   
   I would recommend this book to anyone wanting to serve something special to friends and family, but the recipes are too involved for most of us to use on a regular basis. I would love to see a book on this theme that uses some of the fine prepared products found on Amazon's Gourmet Food section or in specialty grocery stores. Until then, I am afraid that the amuse-bouche will never make the leap from a French culinary curiosity to a common offering in US homes, a leap that the appetizer successfully accomplished decades ago.

5 comments about Sam the Cooking Guy: Just a Bunch of Recipes.

1. I have watched Sam the Cooking Guy on local cable for some time. His simplistic view of cooking is refreshing to me. Knowing I can pick most of the ingredients out of my own pantry, makes cooking fun and not intimadating. The book is written simular to what his show is like.
   Love this Book!!! Love Sam!!!



2. The recipes are great and easy to make. Sam's humor is mixed in throughout the book. I also like the front of the book where he gives general advice and techniques. I bought a copy for myself and plan to buy more to give as gifts!



3. Sam the Cooking Guy is my hero.
   
   His cooking methods are perfect for us normal people that want to cook good food with easily and with food that we would actually find in our kitchen. I have mad most of the food that is in this book and have not been disappointed once. To go along with recipes are great little quirky stories and great recommendations for cooking and things that you need in the kitchen.



4. My daughter-in-law hooked me on Sam the Cooking Guy so I bought his book. Ingredients are easy to find and recipes easy to follow. Food tastes great.



5. I just ordered this and can't wait to get it. I love his show and I know I will love his book.