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

1. this is the most interesting & fun cookbook I have ever purchased. the mix of flavors in each recipe is quite fascinating. the recipes are fairly simple and come together well. it features small portions just like tapas bars in Spain.
   
   i highly recommend it.



2. I purchased this book for my husband who wanted to have a tapas party. I read a short story by Jose Andres, All by Myself,in the book "Don't Try This at Home."
   
   Upon completion of his review of this book; he is ectastic and planning a party. His biggest problem is narrowing down the list of tapas to prepare.



3. I gave a Tapas Party for 11 last night. The guests, who ranged in age from 19 to 60, helped prepare dishes from this cookbook. The recipes are well-written and pretty easy to follow. We all had a blast, loved the food, and learned a lot. Our favorite recipes were Traditional Astrian Bean Stew; Rack of Lamb with Honey Allioli; Tortilla de Patatas; Artichokes Sauteed with Ham; and Rustic Bread with Dark Chocolate, Olive Oil, and Salt (Really! You've got to try it!). For a special occasion, it is worth taking the trouble to gather the authentic Spanish ingredients, because they make all the difference. Our local stores stock many of the ingredients and can order others. I ordered chorizo, Serrano ham, and Spanish beans from La Tienda (latienda.com). I am going to buy this book for passionate cooks.



4. This is a great cookbook for people who want to dine sensibly but to dine "fine." My wife and I have been enjoying its recipes about once a week. For us the small portions inherent in the "tapas" idea and their healthy Mediterranean ingredients have opened up a new way to cook and to eat. Recipes typically defy characterization by course since many of the dishes presented include not only(smaller) amounts of meats, poultry or seafood but also vegetables, fruits or legumes, nuts and so on. That quality of combining wide-ranging sources of nutrition makes each dish suitable to become the center of a sensible meal. In fact, we recently returned to Barcelona and found that Spaniards are increasingly doing just that in their tapas restaurants, combining different tapas into a "tasting menu" approach to dining.
   
   The recipes in this book have winning features: ingredients are simple and are increasingly available in mainstream markets as well as in Latino food stores, dishes are quick to prepare and to cook, little or no special equipment is needed and the results are as tasty as you make them by purchasing quality fresh or processed ingredients. Online sources are given for those persons wishing to do "authentic" versions of each recipe or people who don't have hispanic sections in their food markets. After all, Jose Andres does most of his cooking in his three Washington, D.C. restaurants with ingredients he can find in America.
   
   I can not recommend this cookbook highly enough. Spanish food is neither greasy nor spicy and has little in common with the folkloric foods of Texas, Mexico or the Caribbean cultures. Jose Andres is a pied piper when it comes to leading an American audience to appreciate the culture and the foods of his Spanish homeland.



5. tried quite of few, very very good. this book is laid out great. by setting up receipes in sections pertaining to the main ingredients is a fantastic design.

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

1. 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.



2. 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.



3. This is a reprint of a book first published in 1985, with a few new recipes thrown in. I was very disappointed, the photos and recipes are very dated and I would imagine you will find my copy in a second hand book store soon.



4. This is the kind of cookbook that begs you to methodically work through it, cooking every recipe! (Well, almost all of them; a few used ingredients that didn't appeal, but that's a matter of personal taste.) The recipes range from delightfully simple to baroque (I had to draft multiple family members to produce the scallops with the pomegranate sauce). Everything can easily compete with what I've had in tapas restaurants, and if you use it for entertaining, the dishes will knock the socks off your guests. Most of the ingredients are easy to find, although I did have some trouble finding smoked Spanish paprikas locally and had to resort to the Internet. After cooking for a few weeks with this book, I went out and got Casas's other book, "The Foods and Wines of Spain," which is also great.



5. This book is totally about the food and culture of Spain! I have all of Penelope Casas' books and use them in my Spanish classroom. ¡estupendo!

3 comments about Betty Crocker Just Cupcakes: 100 Recipes for the Way You Really Cook (Betty Crocker Books).

1. ...then this is the cookbook for you! Okay, so it's not my nature to argue with the editors over at Betty Crocker. I own many Betty Crocker cookbooks, and some of them rank as favorites in my rather extensive cookbook collection. Unfortunately, I think this one is lacking.
   
   Unlike the two other cupcake cookbooks I purchased at the same time (Crazy About Cupcakes and 125 Best Cupcake Recipes), there are very few "from scratch" recipes in this cookbook. It is mainly augmentations of cake mixes. While I appreciate the Sandra Lee-esque ease of this, it's just not my preference. This is not to say there aren't appealing ideas in this book -- but I think many of us could "invent" these without a cookbook.
   
   I do think that there are several good decorating ideas here -- especially for kids -- which is what warrants at least 3 stars. The photos are great, and I feel like I could replicate many of the decorating ideas. I will take these ideas and apply them to the recipes I have in the other two cupcake cookbooks.



2. I got this for my friend's teenage daughter because he is just getting into baking. I also got her the Betty Crocker Cookie Book. Love the Betty Crocker recipes. It's especially good too because it has picture of how the mixing and shaping should look as you go along and also has handy helpful tips on baking. She loved all the different kinds of recipes in it, just for cupcakes.



3. Anyone who has kids or just loves a party should have this book. Wonderful pictures and cupcake ideas.

1 comments about 458 Top Secret Restaurant Recipes (Penny Books).

1. This is a great book for the money and it shows up great on the Kindle. I'm thinking about buying some of the author's other work as they are all priced similarly. Thanks a ton.

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

1. My son just finished a culinary arts school program that was not Culinary Institute of America, he loves the book and uses it as a reference guide as he is just starting out as an assistant chef in a restaurant. He says it is a fabulous refence guide on how to prepare and cook food.



2. This book is just what I needed for my Garde Manger Class. it was very inexpensive and very quick to be delivered! Great job!



3. This is a pretty remarkable collection of recipes. If you are foodservice pro, this book ought to be on your shelf. For the homecook, it can be useful, but with a couple of reservations.
   This book has more GM recipes in one place in one book than the rest of my professional cookbooks combined. If you need a recipe, you will probably find it here. It has stuff like: galantines, chaud-froid, homemade cheese, curing your own meat, and a very useful section on aspic and gelatin, and another one on buffet presentations (especially handy if you have never worked one before).
   The format is also quite nice. In the TOC, it lists every recipe, so no flipping through pages or trying to decode the index to find a recipe (would that more cookbooks do this). The beginning of each chapter has a really useful section on various techniques. Sadly, these are closer to a master class rather than a beginner's lesson.
   For the home cook, much here is useful. Certainly you should be able to use stuff like vinaigrettes, salads, sandwiches, and maybe even fresh grind sausages. However, there is much here you should avoid, and you need to be able to distinguish which is which. Also, the recipes are terse, professional ones, and there is no explanatory material about tips or suggestions or anything else.



4. This is a very well put together book, with much information and insight as to what Garde Manger is. Many of the recipes are quite tastey, though they leave plenty of room for added creativity when it comes to final seasoning.



5. Lovely photographs enhance this book. There are so many new techniques to try, and new recipes to create. It shows you how to present beautiful cold plates, with very tasty dishes. I bought this for my daughter who has two culinary degrees from a famous university. SHE loves the book, and often takes it with her when she goes to her work at a famed restaurant, where she is the Garde Manger. Excellent information presented in a very approachable manner whether you are a chef by vocation or avocation.

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

1. 
   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.



2. 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.



3. Serving an amuse bouche at the start of any dinner is in style but even if it wasn't it's a wonderful way to kick off any dinner party. The purpose is, yes, to kick off the dinner but also with one or two bites to create anticipaton for what is to follow. It is meant to awake the senses and to impress and if you like a way for the cook to show off his skills and imagination.
   
   In most of the recipes Rick gives ideas that accomplish the above and then some. An impressive amuse bouche may often be difficult to prepare and often more expensive than your first course. It is however a way to introduce some expensive ingredients into your dinner menu without breaking the bank. As far as I am concerned this is the only book out there on this subject that will become an invaluble resource for those of you who wishes to really impress.



4. Rick Tramonto is a master of the amuse-bouche (first bite)! His recipes are outstanding and give you an idea of the type of chef that he is! His amuse creations can be just a stepping stone towards any chefs own unique creations. Rick Tramonto is a chef who creates "outside the box." Any cook or chef who desires to create new and innovating recipes should get this book because it will encourage you to create in a new and different way! Simple creations all the way to extravagant, in his thought process, ingredients and presentation.



5. A great book filled with great recipes that can be used to make an amuse-bouche, appetizers, or even a main course. This book is not for beginners, however, and many of the techniques and ingredients are going to be outside the reach of beginning chefs. Furthermore, creating an amuse is really not appropriate for most people who are going to be entertaining. They're really for restaurants. A good amuse gives you a sample of what's coming or a window into the chef's mind, but at a dinner party they might seem like fussy appetizers that are too small and will leave your guests wanting more. Great recipes, but to put this book to good use, make appetizers and entrees.

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

1. Everything in this book ROCKS! You will not be disappointed. I'm buying this for my mother in law who says she has forgotten how to cook...well this book will light her fire again! Great work Sam. Love me some dirty ribs! :)



2. I have to begin my review with the fact that I have not watched Sam's TV show but was told by some co-workers that his recipes are really simple and practical. I like to cook but I only like to cook practical stuff that doesn't take a lot of time. I have purchased numerous cookbooks that claimed to be fast or easy but in reality the books either had too many steps or too many ingredients. I thought the meals in 30 minute series was going to be great for me but I realized it was taking my almost an hour because I think the 30 minute recipes expect everything to be washed and chopped up before you start cooking.
   
   Anyways, Sam's cookbook is great because it really is fast and easy. There are not that many ingredients and the steps to make the dish are few in number. I have tried about 12 recipes in the book and 11 out of 12 have turned out great. The other 1 was mostly my fault! Anyways, this is a great cookbook for someone looking for EASE!



3. My fiance and I have been a fan of Sam for a while now. He gives us average Joe's a Quick, Healthy, and Delicious no brainer alternatives to eating out. Did I say quick? Most of his meals are easy 1,2,3 meals anyone can do with non-complicated ingredients. Sam uses creative ideas we wouldn't have thought of otherwise. Sometimes I beat my head on the wall for not thinking of them myself. Buy this book, and most importantly USE IT!! You'll be happy you did!



4. Best darn cookbook in my house! Tried 5 of the recipe's already and the flavors are big! Chicken enchilada's delish! Neighbors just bought the book and we are sharing recipe's! Buying several copies for gifts.



5. This book was full of simple ideas that are great for family and entertaining. Sam Zien's personality really shines through.

5 comments about Snack Attack!: Over 150 Guilt-free Treats for Healthy Munching.

1. A great book. Lots of healthy alternative snack choices for all occasions. I love it.



2. This book has made it easier to find tasty recipes that I can eat. I am loosing weight but not feeling deprived because I can snack and even eat desserts and the recipes that I have tried from this book have been tasty and easy to make.



3. It had some good recipes to try but for the most part not anything great. A lot of it is time consuming and not a "ready" snack.



4. Lots of great quick recipes for the diabetic.
   
   The volume I got has been evidently used by a 'heavy' smoker and still carries the scent. Nothing against this book, but the particular seller. This means I will buy more new and less used books in the future.



5. I ordered the Snack Attack book for my wife, since she rarely orders on line. She loves it!!! and I enjoy the rewards! Great book, fantastic snack ideas, recipes and organization. May order a few more for gifts! Great snacks for everyone, not just diabetics.

1 comments about Pintxos: Small Plates in the Basque Tradition.

1. I am always looking for new foods, new ways to present old foods and new techniques to prepare them. This book is a treasure! The food of the Basque region of Spain has them all, and this book presents them in a tapas-like format. Pintos is the Basque version of tapas. Great party foods!

5 comments about A Day at El Bulli.

1. In brief - This is a a near perfect coffee table book for foodies. The exhaustive detail of every nook and cranny of the restaurant and how it runs is beautifully presented. If you are really into food, or want to know how a world renowned chef operates his establishment in incredibly visual detail, then this book is a great investment.
   I've already given away a copy as a gift, and the cost is not that significant for such a large volume.
   Cons - No this is not a really useful cookbook. If that's what you're expecting I would look elsewhere.
   The quality of the pages themselves could be better, but I'm figuring this is why they're able to sell it so cheaply considering it's size.



2. I purchased this from Chef Grandson's gift list selection and had it drop shipped to another state.
   From the surprised and enthusiastic thank you he was very pleased.



3. The product came in a perfect condition and really quickly. The book is fantastic: a day in the life of one of the chefs in the world. It starts with some inspirig photographs and then it talks about the whole process of Adrià way of cooking. The story of his restaurant s really amazing.



4. This book has nice photos--- but VERY little text to explain the process of what is going on at El Bulli. I was looking for something that explained how they work, or develop their recipes, or similar. Instead there was a photo of a the people holding an herb.



5. I would not consider this a cookbook. The bulk of the book consists of pictures and some text. I would say this is an interesting book about creativity. It shows how the creative process works in one world class, very innovative restaurant. This is an interesting read/reflection if you are interested in creativity in general.
   
   You do get a sample of recipes. Given the price of the other El Bulli books, it might not even be a bad deal if you just want some of Adria's recipes. Still the recipes are mainly included to show the outcome of the creative process.
   
   This book does not really cover the different methods/machines used in molecular gastronomy. If you want to understand the methods used, I would recommend Blumenthal's "The big fat duck" or read a few blogs. That book has a section on methods/machines, but the topic is not the focus of that book either. I'm sure there will be more practical books published in the coming few years. Let's revisit the issue in 2011!