5 comments about Foie Gras: A Passion.

1. This is not a forum for open discussion about the method of making Foie. This review section is about a book and how well it was written and the information you get from it. This is a great book about the preparation of Foie and some really nice pictures as well. I would recommend this book to anyone that is interested in Foie.



2. Chill your bottle of sauterne! Your mouth will be watering - makes a beautiful coffee table book or great hostess gift for a "foodie".



3. The recipes are great, well explained, and with phenomenal pictures. I also enjoyed learning how ducks are farmed and how the force-feed process works, so I can better understand why animal right rights activists complain.
   
   However, I find it unacceptable to see so many pages dedicated to the history of Foie Gras, while only 2 pages cover a key part of cooking foie gras, which is how to clean and prepare it. And there are no pictures of that procedure.



4. Before buying this product go online and do some research on this product and the truth behind it, you will not buy it after that.



5. Please do not buy this product as it is cuelty in its most evil form. Force-feeding ducks for a 'delicacy' is shameful and outrageous. Stop foie gras!!

No comments about Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen.

5 comments about Martha Stewart's Hors d'Oeuvres: The Creation and Presentation of Fabulous Finger Foods.

1. This is a fabulous book. I received it as a Christmas gift when it was first published. I read and re-read the recipes, and was frankly overwhelmed. Not by the recipes, but the pictures. So, I fantasized about making the foods. I didn't venture to attempt the recipes for several months.

   I attended a reception at the Schomburg Center in NYC, and as I ate the great foods, I had a sense of dejavu. I thought, "Oh my goodness, these are the Martha recipes." I quickly asked a member of the wait staff for more info on the horsdouvres, and sure enough, they came from this book. After that, I went to the kitchen, and began cooking.

   These are some of the most reliable recipes you will ever have. The instructions are perfect, and you too can create these marvelous dishes. To quote you know who, "It's a good thing."

   P.S. I loaned my book out, and never got it back. I am ordering a new one from Amazon.com.




2. I've enjoyed this one so much {'ve moved on to her new Hors d'Oeuvres Handbook. However, this one has much in it, so to get this one as well and use it.

   Some of my all=time favorites are here: Apples with chicken liver pate, Orange muffins with Smoked Turkey, and Roquefort Grapes.

   I find this a useful book in its structure by function: Tea Party, Christmas Cocktails, Outdoor Barbe, etc. Bonus as in all her cookbooks, fantastic clear photos and marvelous creative ways to serve an eye=catching, tastebud wowing first course!




3. This is great if you have all the time and money to spend on Hors D'Oeuvres--I would not buy it again, but it was fun to look at.



4. The guests hated the finger food and I would think there are better books on the subject. I am terrified to visit the golf & tennis club after the dinner debacle. Maybe Martha's finger food was well received in Nutley, NJ but in Short Hills it was another story.



5. These early books and magazines are the best! Have used lots of these hors d' oeuvres. Presentation
   fabulous too. A favorite of mine.

No comments about The Best 50 Bruschetta Recipes (Best 50).

1 comments about Simply Appetizers (The Simply Series).

1. I'm always on the lookout for interesting appetizer recipes -- we entertain a lot. The recipes in this book range from hot to cold, old favorites like mini pizzas to really different ideas, such as phyllo cups with several different fillings. This book is BEAUTIFULLY photographed and the recipes are not so complex as to be daunting. I particularly liked the suggestions on creating interesting shapes. Visually the appetizers are simply gorgeous.

5 comments about Party Receipts from the Charleston Junior League: Hors D'Oeuvres, Savories, Sweets.

1. The Party Recipes from the Charleston Junior League is my favorite cookbook. Of all the cookbooks I own I always buy the ones that have lots of pictures. I usually like to see what it looks like first before I make anything. This cookbook was the exception, as it does not have pictures of the food. I looked through the cookbook and immediately saw at least 30 recipes that I knew I wanted to make. I couldn't put it down, as there was such a collection of recipes that I always wanted to try. Whenever I need a recipe for a party or gathering, this cookbook is always the first one that I pick up.
   
   I like the short comments with each recipe from the recipe contributor. I especially like the spiral binding as the book stays flat on the table while you are using it. The people of Charleston, South Carolina know how to throw a successful party. I'm glad they shared their most popular recipes in this book.
   
   Recipe categories in the book:
   Accoutrements: Nuts, Nibbles, and Beverages
   Cold Dips and Spreads
   Hot Dips and Spreads
   Cold Hors d'Oeuvres
   Hot Hors d'Oeuvres
   Lowcountry Shrimp, Crab, and other Seafoods
   Southwestern Favorites
   Sandwiches and Baked Savories
   Sit-Down Starters
   Cookies, Cakes, and Confections for the Buffet Table



2. This is geared towards party recipes--- from drinks to demitast soup to finger deserts to all kinds of dips and snack mixes.

   Many will find here the ole reliables, and as I can determine, just about all of them--from Party Mix fame to Wassail to many ways of serving crab and shrimp dip.

   I particularly am attracted to the unusual, and there is plenty of that here. I enjoy such as Escargots A La San Diego, Goat Cheese Tortillas, and Papaya Stuffed with Curried Crab.

   This will assist those looking for some easy but delicious things to serve the party guests that will bring raves.




3. This is by far the best hors d'oeuvres recipe book I've come across. I use it time and again. And like it so much I've given it as gifts many times over!



4. My mother swears by all the Junior League Cookbooks which she always relies on for parties and gatherings. This was one of the first of many I tried!!!! Filled with endless choices of creative and easy to prepare starters including cold and hot plates and some ample first courses such as shirimp, crab cakes, cheesecakes, quiches and more--All the ingredients are easy to find and common to most well stocked pantries- so you always can find something at the last minute to prepare!! Also, many of these receipes can be made in even less time if you use pre-chopped veggies,pre-cut meats, etc.
   
   The only thing I am not crazy about is that many of the dips and cold startes use commercial cream cheese, sour cream or similar products to create the base of the receipe--just doesn't seem to heart healthy to me...But none the less, they are all yummy in the end if you don't focus on that.
   
   Whether for work gathering, faimly and friends you will be cetain to find one or many starter you can rely on again and again for stress free entertaining!



5. The dozen or more recipes tried from this book have been terrific. I am primarily interested in appetizers that can be made ahead, frozen and re-heated. A large number of the recipes fit this criteria. I have bought several copies as gifts for friends based on the recipes I have tried and I've enjoyed this book as much as I enjoy my new beverage of choice. Made from 100% organic soy, taste just like coffee and no caffeine. Finally, I got rid of that wired up feeling all day and feeling great. Look for it on the net by googling "s o yfee".
   
   A wide variety of outstanding "receipts" from elegant to casual. A collection of recipes that allows the hostess [or host] to theme a party or go eclectic. This book has the original party mix that includes Cheerios. Enjoy!!!

3 comments about The Cheese Course.

1. This book, beautifully photographed and in the attractive format typical for Chronicle books, is a thoughtful, modern guide that will inspire you to serve cheese. The recipe for the classic party favorite, brie en croute (brie wrapped in pastry) may be missing, but maybe it doesn't even belong in a book that is guided by a love for artisanal cheeses from all over the world that would be smothered by such a preparation. I've tried two recipes from this book so far this summer, the marinated bocconcini (they're miniature balls of mozzarella marinated in oil, oregano, red pepper flakes, capers, parsley, and garlic) and the arugala salad with watermelon and feta, and both were wonderful and easy. If you've looked at your local cheeseshop's selection longingly, wondering how to confidently serve everything from goat cheese (such as the recipe on the cover), to an aged sheep's milk cheese, to trying something new with ricotta, then this is the book for you. It's a good starting point for learning about cheeses, or a good addition to a cook's library that already contains Steven Jenkin's encylopedic Cheese Primer.



2. This is a book carefully produced, the photographs and the introductions to the recipes add to the fun of using the recipes. The book begins with a personal introduction including information on buying and storing cheese, on the selection and presentation of cheeses on a cheese platter, instruments for cutting cheese etc. This introduction is followed by four chapters of recipes using cheese: cow's milk cheeses, goat's milk cheeses, sheep's milk cheeses, and mixed milk cheeses and cheese platters.

   While the recipes are excellent, they are why I take exception to the title - many of the recipes are for the salad course. Other recipes are for breads or cookies to accompany the cheese course, some are for excellent marinades for soft cheeses, some for marinades fruits to accompany the cheeses - items like goat gouda with roasted hazelnuts and sherried figs with five alternative cheeses listed make this volume well worth owning.

   This is not a book that will introduce you to a wide variety of cheeses, however, it will provide you with many excellent pairings of cheese and fruit, as well as many salads for which a cheese is a necessary ingredient.




3. Case of subtitle should have been title. "The Cheese Course" as other reviewers have pointed out does not adequately describe the contents. The subtitle: Enjoying the World's Best Cheeses at Your Table" does.
   
   This is about utilizing cheese in more than macaroni casseroles or nachos et al. This is about nice pairings with salad, torta, galette, etc.
   
   While there is nice section on storing and purchasing, I refer those wanting to know more about this and various cheeses consult two fine sources such as: "The Cheese Primer" and "The Cheese Plate." These will provide more thorough info on cheese shopping and more detail on world's fromage wealth.
   
   This little book (just over 100 pages) provides a much different yet important reference, ways of utilizing cheese from cow's milk, goat's milk, sheep's milk, and mixed milk sources.
   
   There are some great opportunities here for presenting new tastes, the likes of: Three French Cheeses with an Apple, Fennel and Walnut Salad; Cabecou with Honey and Walnuts; Aged Gouda with Apple Galette;
   
   What's nice about these offerings is that with each she suggests where in the menu this recipe might be offered, what accompaniments would go well, plus options such as wine/beverage.
   
   Nice format and color photos.

2 comments about Beachbum Berry's Taboo Table.

1. Beachbum Berry's Taboo Table: Tiki Cuisine From Polynesian Restaurants Of Yore is a unique collection of South Sea themed vintage recipes that is enhanced with an informed and informative history of tiki cuisine from the first Polynesian setters to the last remaining Polynesian restaurants. From Crab Rangoon; Shrimp Luau; Chicken of the Gods; and Javanese Lamb Sate; to Shellfish Polynesian; Pitcairn Salad; Mai Tai Pie; and Molokai Mule, this compendium of dishes and drinks is a welcome and recommended, spiral bound and celebratory addition to any multi-cultural kitchen cookbook collection.



2. This book is a nice cross section of the Tikis of yore, with a focus on the food rather than the drinks (though there's a few). My only disappointment with this book is that the its fabrication is less than spectacular. Other than that, the content is great. When I cook with it, I'll probably just copy the receipes as to not risk damaging it.

5 comments about Hors D'oeuvres.

1. Great holiday and housewarming gift. We have found this to be a user friendly book with easy to follow receipes. Our parties are so much better with the food that comes from Gillian's fantastic collection of receipes. We cannot wait for Ms. Duffy's next book.



2. i've tried many hors d'oeuvre cookbooks and this is by far the best. every item i have tried has been fantastic. four of my friends have bought this book after having eaten several different morsels created from this book. it's a great mix of cultural tastes too -- a variety of italian, spanish, french, etc. my only wish is that gillian duffy would create more cookbooks!



3. I am disappointed with this book. About 3/4 of the recipes are for sea food which is expensive when feeding a large party. I would highly recommend Hors D'oeuvres Revised (Hardcover)
   by Victoria Blashford-Snell, Eric Treuille. The book has not only savory recipes but also sweet and has do-ahead tips.



4. I found this book boring and bland. The recipes are not 'new' and fresh. And they lack strong or tangy or interesting tastes. Very mediocre



5. So I have a large cookbook collection. This is one of my 2 favorites. The other being The New Soy Cookbook by Lorna Sass. Every recipe in this book has turned out to be wonderful. When I prepare these recipes for parties, people rave. One of my main interest is gourmet cooking. These are not everyday standard party recipes but are really for those who prefer something sophisticated, delicious and exquisite.

5 comments about Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d'Oeuvres, Meze, and More.

1. Little Foods of the Mediterranean:
   500 Fabulous Recipes for Antipasti, Tapas,
   Hors d'oeuvre, Meze and More
   
   
   
   
   
   
   
   
   
   By Clifford A. Wright
   
   Author of A Mediterranean Feast
   
   This is an important food book written by a distinguished research scholar, cook and food writer. Wright makes you feel as if you are on-location in the friendly sunny Med when he teaches you why the foods are available, then how the folks there make little snacks with the fresh foods. Wright gives intense scrutiny to all his projects, so much so he dedicated this 514-page book to his youngest son, "who wondered when we would again eat `big' food."
   
   Here are some of the foods, recipes and color the book is chock full of:
   
   One of Wright's many indexes, "Cheesy Mouthfuls," contains such muchies as Spanish Baked Cheese Marbles, Gruyere Half-Moons, his favorite, Saganaki and an item he calls Provolone and Mortadella Bombs. He feels Saganaki with a squirt of lemon and a glass of oouzo aside the Ionian Sea is pretty close to what a heaven must be.
   
   Under "Frittatas and Other Eggy Delights," he borrows dishes from Andalusia, Cordoba, Tunisia and Egypt, noting there are only four countries where Frittatas are eaten: Italy, Spain, Algeria and Tunisia. One eye-catcher is Poached Eggs in Garlicky Yogurt.
   
   The "Saucy Little Dishes" parts are meant to open the appetite and satisfy the soul. These little dishes, little foods, are ever-popular and Wright keeps changing his mind about his favorite, probably most. Try Pork and Pine Nut Meatballs in Romesco Sauce, Carp Croquettes in Walnut Sauce in the style of the Greek Jews. How about Fresh Anchovy in Orange Sauce.
   
   Another section is "Stuffed Vegetables" ranging from zucchini flowers, olives, potatoes to even onions. The Imam (word for a Muslim prayer leader) Fainted is a stuffed eggplant dish, one of Turkeys' most famous mezes, for it is said the prayer leader fainted when he realized how good the dish was. Few recipes gain such lofty titles.
   
   In his "Filled Pastries, Puffs, Pies and Baked Turnovers" section Wright offers the recipe for Spicy Octopus Pie in a Red Wine Crust from the Port of Sete. He offers a care-filled lesson on cleaning an octopus you have caught yourself.
   
   "Pizzas, Calzones and Empanadas" is a sizeable section. His San Vito's Pizza, comes with its own history and calls for pork shoulder, tomato, Italian sausage, salami, cinnamon, cheeses, fennel seeds and oregano. Calzones and Empanadas are carefully described, all being breadish conveyors of tasty ingredients, baked in very hot ovens.
   
   His section entitled "Fried Tidbits," brings you Fried Kibbe, Mediterranean-Style Fried Small Fish, Fried Stuffed Cabbage Bundles from Catalonia, French Fried Pumpkin with Green Sauce from Naples, Fried Stuffed Olives from Venice and mjuch more.
   
   Wright's "Seafood Salads and Platters" is probably crowned by the Venetian Seafood Antipasto - shrimp, mussels, cockles, little necks, oysters, baby octopus, tuna steak and cod fillets, bearly cooked and served drizzles with olive oil and squirted with fresh lemon.
   
   In closing the book would be incomplete without his recipes for assorted sauces and spice mixes. Find Wright's Allioli, Romesco Sauce, Harissa, Ras al-Hanut, Tabil and more. Doughs and batters are there, suggested menus, too. Wright wisely groups the food for certain groups, i.e. A Summer Grill Party with Arab Meze for 12, Passed Appetizers for a Cocktail Party made for 20 - he pulls together many diverse groups and occasions. Interesting.
   
   On the purely informal, local, U.S. level, my daughter, JoAnn, has a delightful little habit of walking by you and pressing a little crème brulee ramekin in your hand, one containing a little treat she has made up just for you. When you buy this book, you will do well to buy a set of these little cups.
   
   © Marty Martindale, 2005, Largo FL



2. I agree with every word written by B. Marold below. This is simply a delightful book - a pleasure to read and the recipes are marvelous. For lovers of small dishes I cannot imagine anything better.



3. Informative and Inspiring. This cookbook has introduced me to the flavors of other countries plus some history and personal comments that have been very welcome. I like the author's style and because he was so informative I have purchased two of his other cookbooks.



4. This book is very extensive with a mind boggling amount of recipes. The author obviously spent many months, probably even years researching. It is better for the more advanced cook. Many of the recipes are complicated, or call for ingredients that a beginner like me just isn't familiar with. There are still many that are simpler and some that you can adapt to easier methods. If you are interested in this style of foods, it will help you to learn the flavor combinations, inspiring you to create your own (simpler, if need be) recipes. I also wish there were more pictures, there is only a small section at the front with a handful of recipes illustrated. This might help clarify some of the recipes that seem too complicated to the less experienced cook.



5. Some of the best food I have ever eaten was in Turkey. This book captures those recipes perfectly. The instructions are clear and simple, and the food is great. Julia Child would approve of this one.