1 comments about Lean and Luscious Favorites: The World's Best 301 Lowfat Recipes: Delicious, Easy to Prepare, Fun, and Healthful!.

1. I love to collect cookbooks, but insist on having full nutritional breakdown and healthy recipes. This book is going to quickly become one of my favorites. The recipes are short, using natural ingredients, and healthy. There are many great new ideas for boneless chicken, and ideas for everything from appetizers to desserts. The very first recipe, Crab-Stuffed Mushrooms, looks wonderful, and will be one of the first I will try. I bought a copy for myself and one as a gift for a friend, and definitely recommend it.

1 comments about The Hors D'Oeuvre Bible.

1. Larousse is a classicist and presents classic Western cuisine in this book.
   
   The book is geared towards the professional in several ways. Firstly, it provides recipes for just about every type of hor d'oeuvre you could possibly imagine from the Western classical tradition. Larousse even includes a recipes for puff pastry. Secondly, Larousse assumes that you have mastered certain standard sauces like Mornay or Hollandaise. I think this is acceptable since the book already provides so much information on hors d'oeuvres that it would be unmanageable if Larousse tried to cover classic sauces. I recognized the names of all the sauces and the reader shouldn't have a hard time getting recipes for them.

4 comments about Perfect Vinaigrettes: Appetizers to Desserts.

1. "If you know how to prepare a vinaigrette, then you know how to cook" Stephanie Sedgwick quoted from "Perfect Vinaigrettes Appetizers to Desserts"

   Although great vinaigrettes seem to be somewhat of a lost art (especially in today's world of pre-made dressings). Linda Dannenberg leads the way for any that are eager to learn the necessary techniques of making perfect vinaigrettes.

   In her beautifully done book "Perfect Vinaigrettes Appetizers to Desserts" Dannenberg takes the mystery out of preparing perfect vinaigrettes by walking the reader step by step through the process. Broken down into easy to read sections the book is a great starter for the beginner cook or an excellent reference for the more advanced. Perfect Vinaigrettes is not at all overwhelming, in fact it is a fairly small book. I found that the recipes were very easy to follow, and the accompanying photography excellent.

   There are many things that I like about this book, but what I liked best is the different stages it goes through in explaining to the reader how to prepare a truly great vinaigrette. In her introduction Dannenberg starts off by pointing out some of the philosophy behind making vinaigrettes and states that "something as simple as mixing oil, vinegar, and seasonings is often very difficult even for the best of cooks". Even though a vinaigrette has the potential for disaster, Dannenberg ensures you that all you need to know to create a perfect vinaigrette is elementary, the quality of your ingredients and the proportion.

   Putting aside the philosophy of vinaigrettes, Dannenberg then goes into great detail describing the different components that make up a perfect vinaigrette. I found this to be an excellent section of the book, and aptly titled "The Vinaigrette Pantry". It is here that the reader will find such excellent information as to what purpose a particular ingredient serves, and recommended brands to use. An especially nice touch was the addition of an appendix (near the back of the book) of quality food purveyors where the reader can obtain the recommended brands.

   The rest of the book is devoted primarily to the preparation and use of various types of vinaigrettes. Beginning with the most basic vinaigrettes, the book builds on this base throughout the book as it progresses towards the more advanced vinaigrettes. With over sixty excellent vinaigrette recipes through the book (many of the recipes are from top chefs from around the country) the book is an excellent resource for new vinaigrette ideas. Even if you don't feel very comfortable with the more advanced vinaigrettes, the beginning vinaigrettes will give you good base of simple vinaigrettes that you can try different variations with, and still achieve a great vinaigrette.

   Perfect Vinaigrettes is an excellent book and offers a refreshing look at vinaigrettes, salads, and their preparation. If you are tired of the store bought dressings I highly recommend Linda Dannenberg's Perfect Vinaigrettes.

   Review by Nicko Sahlas of
   cheftalk
   "A food lover's link to professional chefs"




2. Generally, this book does a good job covering the class of sauces having an acid component, but I think the author could have done a better job compiling recipes of true vinaigrettes. Of the 60 recipes in the book, fully one third don't have vinegar as an ingredient; these generally use citrus juice as their acid. That's all well and good if you're just looking for a tangy dressing, but these definitely are not vinaigrettes. And while this probably isn't much of a failing if you're not a vinaigrette purist, the book has a few other failings as well.

   While most of the recipes are extremely simple, some are unnecessarily difficult to follow the first time through, and many of the ingredients are definitely beyond the pale of what is available at the average city market.

   The author does seem to have a good sense of flavor and offers many useful tips for how to create an effective sauce, but overall the book could have done a better job with the topic.




3. This book concentrates on the basics of vinaigrettes - the fundamental ingredients, classical additions, techniques, adjusting for the food context. It also expands the class of vinaigrettes to include sauces with alternative acids, most often citrus, or alternative oils such as yogurt.
   
   Recipes for vinaigrettes are provided for green salads, composed salads, vegetables, fish, meat and fruit. These recipes demonstrate the creative adaption of the fundamentals into actual finished foods. Most of the recipes are simple to cook even when creating complex flavors. The ingredients for most recipes are basic; a few more "exotic" recipes nudge the creativity of even the most accomplished cook.
   
   This is an excellent book for a cook who wishes to thoroughly learn the basics in order to become a creative cook, confident of their own adaptations to particular ingredients and pairings.



4. I think this is a great resource for salad and dressing ideas. I use the coleslaw recipe all the time and people rave about it. The quickie Caesar vinaigrette is also very good. Well worth buying!

2 comments about 3 Books in 1: Silly Snacks, Classroom Treats, Cookie Dough Fun (Spiral Bound).

1. Love it!! There are big, colorful pictures for almost every recipe, which helps my 4-year-old find what he wants. I love the ideas, and how SIMPLE most of the recipes are!! Plus, they're CUTE and FUN! I'm the "funnest" mom on the block!



2. This cookbook is full of very cute ideas for children's snacks. Many would be great for birthday/holiday parties. However, I wouldn't say that all the recipes are kid friendly, as some require many ingredients and detailed assembly.

5 comments about Dip It! Great Party Food to Spread, Spoon, and Scoop.

1. I just purchased this book a few weeks ago, and I cannot believe how easy the recipes are. Simple ingredients... awesome results. I first tried the seven-layer dip - SUCCESS! Everybody loved it... and wanted the recipe. With recipes like these, I am definitely looking forward to hosting many more parties!



2. In my search for a great dip book, I found it in this one. I did a lot of searching and browsing and came upon this book. The recipes are easy to make and delicious. I also like the little tidbits at the beginning of eat recipe, along with recommended dippers.



3. I have a number of Rick Rodgers books. I have also taken two demo classes with him for holiday menus. This book is typical Rodgers, well written, concise and intriguing. A different take on the most favorite of all party foods. I ordered it for my three kids.



4. After searching EVERYWHERE for a recipe for ratatouille that children could at least TOLERATE to go along with a fun home movie night--I found this gem of a book. There are several excellent dips using common ingredients like lime and cilantro, one "home made" onion dip that--frankly--we liked the soup mix kind better AND the ratatouille receipe! His good suggestions included cutting up the veggies into good size pieces (about 1/2 ") and roasting them first. That keeps their color and it doesn't turn into a grey mush. Additionally, because this is FUN, the kids can actually pick out "suspect" veggies because they can see them. Typically they get so engrossed in the movie and it's love of fine food they can be persuaded to at least try a new veggie. Best of all the sidebars offer many good suggestions for non-traditional dippers--like toasted whole grain pita triangles to make a meal out of a fun time.



5. Lots of great ideas for a wide variety of dips. A good alternative if your signature party dish is onion dip.

2 comments about The Wilson Farm Country Cookbook: Recipes from New England's Favorite Farm Stand.

1. I love this cookbook. I have had it for over ten years. It has the following sections: Appetizers, Soups, Quick Breads, Salads and Relishes, Vegetables, Main Courses and Desserts. It has great fruit pie recipes. The Blueberry Pie, Strawberry-Rhubarb Pie, Raspberry and Cream Pie, and Apple Pie are some all time favorites. The Broccoli Quiche is delicious as is the Double Corn Muffins. Most recipes have a comment from the author which I always enjoy. I highly recommend this cookbook. I got mine directly from the Wilson Farm Stand in Massachusetts.



2. This book is filled with homey recipes with great old fashioned flavor. Featuring mostly traditional type recipes without hard to find gourmet ingredients, this is the kind of cookbook you can use everyday. There are recipes for just about anything you grow in your vegetable garden. Our very favorite is the beef stew, but we also regularly enjoy the pesto, tomato casserole, beets in light vinegar sauce, and many of the desserts, such as carrot cake, blueberry pie, and strawberry-rhubarb pie. Great home cookin'!

2 comments about Macho Nachos: 50 Toppings, Salsas, and Spreads for Irresistible Snacks and Light Meals.

1. I'm not a great cook but I thought I knew how to make nachos. Boy, was I wrong! The recipes in this book take nachos to levels I never dreamed of. Now I can make them not just as a snack but as a full meal. Even my girlfriend wonders where I suddenly learned how to cook.

   If you want to salivate, buy this book just for the photos.




2. I own thousands of cookbooks, and this is one of the better one topic books I have run across. All the recipes are easily prepared with easy to find ingredients, and of the 10-12 I have made so far, all have been very tasty. This book will get you out of the typical beef and bean type nachos and into a new world of taste. A lot of the combinations also make excellent pizzas.

5 comments about Best American Side Dishes (Best Recipe).

1. A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. If you do not own "The New Best Recipes" by the same editor you will like this book, if you do, read on.
   
   The book is outlined as follows:
   1. Appetizers
   2. Salads
   3. Vegetables Sides and Casseroles
   4. Potato Sides and Casseroles
   5. Rice, Grain and Bean Sides and Casseroles
   
   The "Side Dishes" by the editors of Cooks Illustrated Magazine is a nice book provided that you do not own either "Italian Classics" or "Best Recipes" by the same editors. If you own either of these two books (as I do) you will find that this book contains many of the same recipes. The books are not entirely duplicative, but at least 50% of all the recipes are in either and sometimes both of the other two books.
   
   In the first chapter on Appetizers even the order of the recipes is the same as "The New Best Recipe" book. I stopped looking after the first five recipes were the same, and in the same order.
   
   Many of the recipes in this book have a strong Italian influence. Most of these recipes are Italian classics. The recipes themselves are very good, and authentically Italian when appropriate. There are also some Mexican and French recipes included as well.
   
   If you don't own either "Italian Classics" or "Best Recipes" this is a nice book. The recipes are strong and the dishes routinely turn out well. This book is written in the usual Cooks Illustrated Style. The writers tell you what they tried that did and did not work followed by the recipe. If you don't plan to purchase "The New Best Recipe" by the editors of Cooks Illustrated I recommend this book. However, I would suggest that you purchase "Best Recipe" instead since it covers many more recipes including most if not all of these.



2. I have used this cookbook over and over again, it's an excellent adjunct to my cookbook library. In fact, I've enjoyed it (and it's recipes) so much I purchased two copies as gifts for two "foodie" friends. They each had complimented a dish I prepared from the cookbook--I know they will like the gift! The recipes are sophisticated enough to satisfy their "foodiness" yet simple enough to accomplish fairly quickly.



3. This is by far my favorite cookbook. It has a little of everything, and each recipe is a jewel in itself. This is to enjoy yourself using and recommend to your friends. D. Smith



4. This was my second purchase of this cookbook - the first was for me and this was a gift, so I obviously like it. I mostly stick to the vegetable sides and they are very good, although a little oily at times. I love how they explain and illustrate all the different cooking terms that I didn't really know. Also the articles on WHY to prepare a vegetable a certain way are very helpful. My only desire to "improve" this would be to star the ones that are small prep time. It is difficult for a cook like me to be doing the excellent green beans (with maple pecans) that require standing and stirring while I am getting the rest of the meal ready.



5. When first I thumbed through this book it looked like familiar terraine. However, even though the recipes were like ones I had they were also different. Careful thought has gone into the selection of ingredients that lead to a better product. Recipes for German potato salad in many books call for the use of vinegar and mustard; this book explains that white distilled vinegar and german mustard are the perfect choice in terms of flavor.
   
   The how-to explanations and illustrations are very good. I tried the pizza crust and for the first time in my pizza-making career got a crust that was crisp on the bottom and chewy (but not gooey) for the inside.
   
   An isssue I have had with recipes from America's Test Kitchen is the amount of fat and saturated fat in recipes. The German potato salad recipe uses 1/4 cup of bacon fat - Yikes! It certainly makes the salad taste delicious but one cannot have a diet of saturated-fat-filled recipes and expect to not get coronary artery disease.
   
   My pet peeve aside, this is a good book of yummy recipes. As another reviewer has said, an estimate of the time it takes to prepare each recipe would be helpful. I gave it less than 5 stars because of the amount and choice of fats in recipes. But, for those who eat in moderation and balance their diet with lots of fresh greens, vegetables, fruit, and excercise, this may not be a concern.
   
   This book would be a good choice as a gift for newly-weds who are inexperienced cooks.

No comments about Williams-Sonoma Food Made Fast: Small Plates (Food Made Fast).

2 comments about The World in Bite Size: Tapas, Mezze And Other Tasty Morsels.

1. I came across this book when I was looking for a book with recipes that would be more elegant and unique than a spinach artichoke dip or mozzarella sticks, in little parties with close friends. This book is exactly what I was looking for as the recipes are very impressing, elegant and delicious. The recipes in the book are very conveniently categorized according to the region they come from and being raised by the Mediterranean I can testify that at least the recipes pertaining to that part of the world are a good, even though small, representation of the type of food. Many recipes involve many ingredients which are not always the easiest to find and most recipes are time consuming , however almost all recipes on small bite size foods that are meant to impress and tease the senses in one bite (as they have only one shot to do so) are elaborative and require a lot of mincing and mixing and pureeing and all that. The result however, is SO much worth it. This is a book for whoever loves cooking and understands the dedication that good food that amuses and impresses takes, even when it is not a full meal. There is a recipe for every taste or international food preference in the book as unlike most other bite size books I have seen are more confined to the cooking traditions of one part of the world. My only complain of the book is that it has very few recipes, but after all its absolutely worth (and more) what you pay for it.



2. I got my cookbook about a year ago and it has already fallen apart; I don't mean from too much use either. I think the publishing company used very cheap glue for the binding and it is no longer together. So just beware if you were to give this as a gift because it appears cheaply assembled.
   
   The recipes are laid out for easy reading, the pictures are quite nice, kudos to Peter Cassidy, and there are lots of elegant recipes that truly reflect that region of the world.
   
   The recipes are divided by The Americas; Spain; Europe; N. Africa and Middle East; The Spice Route and the Far East. All recipes are geared to be an appetizer for 4 people so you will need to adjust accordingly if it's a meal or you have more than 4 guests. The section on The Americas included a recipe for scallop seviche, buljol, sardines, seviche verde using mackerel fillets, and many other tasty morsels. The Spain section included anchovy banderillas, stuffed potatoes with snails, bunuelos, squid meatballs, pohpiahs and many others. The recipes are gourmet and quite elegant. Your dinner guests will be impressed.
   
   If you're looking for small bites that are more family friendly then try Betty Crocker Small Bites: 100 Recipes for the Way You Really Cook (Betty Crocker Books), it has more recipes that are kid friendly.
   
   Some of the ingredients in this cookbook I was not able to find, such as screwpine leaves, chaat masala, valdeon cheese, jabugo and many other ingredients. The one recipe I really liked was the risotto balls, that one is definitely a keeper. Basically make the risotto, let it cool, add some chopped, cooked shiitake mushrooms to the rice. Roll into balls, dip in egg and panko breadcrumbs and deepfry. They were quite yummy and I served with a Portugese Grao Vasco Dao red wine.
   
   Overall, except for the binding, the cookbook is quite nice, great photos and clear precise directions.