No comments about Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos.

5 comments about Finger Food: Bite-Sized Snacks to Share with Friends (Laurel Glen Little Food Series).

1. I've been looking for a good book of finger food for awhile and was happy to find this one. Usually, the recipes for finger food are too exotic or time comsuming, this book has a few of those but there are plenty that are not too complex. Finger Food also has a range of ethnic styles, such as Mexican, Asian & American flavored foods.



2. It's very simple: I can't resist finger food, nibbles and the like. When I am confronted with a huge plate of something I feel overwhelmed, so I definitely prefer small bites.
   This book has got what I need: 200 recipes for gorgeous nibbles and small bites that will make you drool as you flip through the pages.

   The book has a strange "chunky" format, it looks a bit like a brick and it sticks to the essential, so there is no introduction, no glossary, no introductory chit chat about the recipes, BUT there is a gorgeous picture facing each recipe and the more exotic ingredients are explained in notes. You open the book and you find the table of contents (nibbles, cold, hot, sweet and the index) and then, straight away, the first recipe.

   Some of the recipes are well known like the ones for hummous, tapenade, aioli, guacamole and some others, but I found a number of interesting original ones and new twists on something familiar. I'm really happy I found the recipe for Bitterballen (a Dutch appetizer), which I had been looking for for a while. I haven't tried it yet, but it seems similar to the one I tasted. What I have tried is the Hot Crab and Lemon Dip, and we all loved it! Sinfully rich with crab, shallots and cheese melting together, mmmm...
   And the Herbed Lavash, easy and so tasty that you can't stop eating it; and the Herb Pikelets with Pear and Blue Cheese Topping, small herbed pancakes that contrast beautifully with the creaminess of the blue cheese topping and the crunchy sweetness of the pears. And the cute mini frittatas baked in muffin tins: they have a very professional look and taste divine.

   There is something to suit every occasion, from the posh "oysters with lemon herb dressing" and "mushroom pat? on Melba toasts", to the homey "Mexican bites" and "small salmon-lemon cakes", from the exotic "sesame and wasabi-crusted tuna cubes" and "Thai beef salad rice paper rolls", to the vegetarian "vegetable shapes with cr?me fra?che and fried leek" (really stylish) and "lentil patties with cumin skordalia".
   I haven't tried them yet, but they sit high on my list of plates to try.

   The recipes are well laid out: one recipe per page, ingredients on one side and clear, step-by-step instruction on the other, on the opposite page there is a picture of what you are supposed to get. They range in complexity from very simple to fairly time consuming, but it is easy to choose.

   In short, this is a simple, down-to-earth guide to wonderful food, both for special occasions and for everyday treats. Yum!




3. 
   FINGER FOOD:
   Bite-sized Snacks to Share with Friends
   
   Katherine Gasparini, Editor
   
   Another imprint of the Advantage Publishers Group by
   Laurel Glen Publishing
   
   This beautiful little book, on glossy pages, spares no color with lots of tempting photographs. These small foods are rather like non-Spanish tapas, much Mediterranean influence however, and a lot of Asian touches. Several quick, little foods can make up a meal or a delightful snack with someone special. The book is divided into four groups of Finger Foods: Nibbles, Cold, Hot and Sweet. Here's some of the quicker choices:
   
   * Olive Tapenade made with garlic, anchovies, capers, thyme, Dijon mustard, lemon juice, olive oil and a little brandy, if you wish.
   
   * Spinach Pate is made with butter, coriander cayenne pepper, garlic, scallions, almonds and sour cream.
   
   * Corn Salsa with Cumin. Make this with olive oil, jalapenos, sun-dried tomatoes and cilantro.
   
   * Spiced Soy Crackers. These contain flour, soy flour, garem masala, paprika, olive oil and lemon juice.
   
   * Green Mexican Salsa made from tomatillos, onion, jalapeno chili, garlic, cilantro and lime juice.
   
   * Warm Cheese Dip. Fix this with butter, scallions, jalapeno chilies, cumin, sour cream and grated cheddar.
   
   * Parmesan Puff Straws. For these you need only puff pastry, butter, Parmesan and one lightly beaten egg.
   
   * Chicken Liver Parfait needs only butter, shallots, whipping cream, cognac, melba toasts and baby gherkins.
   
   * Smoked Salmon Breadbaskets call for sliced white bread, olive oil, mayonnaise, vinegar, fresh dill, horseradish sauce, some salmon roe and dill sprigs.
   
   * Spinach and Feta Triangles. Just gather olive oil, scallions, parsley, fresh dill, nutmeg, Parmesan, ricotta cheese, eggs, butter olive oil and phyllo pastry.
   
   * Basil Mussels. Cook them with butter, shallots and white wine. Make the Basil Butter with basil leaves, butter, garlic and dry breadcrumbs.
   
   * Mediterranean Twists are bread twists made from olive oil, onions, white wine, sugar, Italian parsley, anchovies Gruyere cheese, butter and phyllo pastry.
   
   * Toasted Figs in Prosciutto calls for butter, orange juice and sage leaves.
   
   * Feta, Arugula and Mushroom Bruschetta calls for Italian bread, garlic olive oil, butter and fresh basil.
   
   * For something sweet, yet simple, make Fennel Wafers from sugar, sesame seeds, fennel seeds, flour, olive oil, beer and anisette.
   
   The author states, "Finger Food is fun food to share. Shake off the conventions of cutlery and dig into bite-sized snacks and dips, perfect for taking the edge off of hunger in any dimension."
   
   © Marty Martindale, 2004, Largo FL
   
   
   



4. I first spotted a single copy of this book on a Barnes and Noble cookbook table but when I went back to pick it up, it was gone. Apparently, it's gone out of print. I consider Finger Food to be a must-have addition to the cookbook library of anyone who entertains. We've tried many of the recipes and they've gone over like gangbusters.



5. If you are going to have a party and need a book with amazing ideas for starters or a finger food themed party. This is the book. I am a Chef and I have used it endless times for ideas on how to create DELECTABLE finger foods to tease the palate. Plus any cookbook collector will sit for hours looking through this book at the many drool-worthy pictures. Blessed Eats!

2 comments about Friday Night Bites: Kick off the Weekend with Recipes and Crafts for the Whole Family.

1. What a fabulous book!!! It helped me create a fun environment for my 8-year old daughter and I to cook together. The crafts are an added bonus that my litte one loves. When Emily and I are finished preparing a meal, we share the fruits of our labor with her father. Now Friday evenings are Friday Night Family Bite Nights in our house.



2. I never liked cooking until I found Friday Night Bites. Now my boy and I have fun and bond when we cook together every other Friday night. We like the High Speed Baked Alaska and the Toad in the Hole recipes. Native American Fry Bread spurred a long conversation about a Native American tribe in our area and further Internet research. I'd definetly recommend this book to parents of children in pre-school or elementary school.

2 comments about At Home With Gladys Knight : Her Personal Recipe for Living Well, Eating Right, and Loving Life.

1. At Home With Gladys Knight is a wonderful, inspiring book. I bought this book for my parents who both have diabetes. After years of trying to get them to follow doctor recommended diets it is a relief to have a book that inspires my parents to not only care about their diet, but their physical fitness as well.
   Mrs. Knight has created a quick and easy read that is full of motivation. This book gets 5 stars in the Murphy household.



2. I am an author and a poet and during a leisure trip to Las Vegas, Nevada with my family, we were able to obtain a front row seat at the Gladys Knight Show. It was awesome. What a display of great talent! Reading her book is fascinating. The historical perspective of her story is amazing. She states how she believes diabetes eventually crept upon her, and why. However, she has it under control. The ways in which she blends her songs into her treatment plan is humbling. For example, she uses the heading in one section of the book, "Neither One Of Us Wants to Say Goodbye to the Cheeseburger," where she discusses fatty foods and how to avoid fast foods. The pictures of her family are wonderful. Her philosophy of dealing with positive people, exercising daily, and burning calories is a formula for success. The final section of the book deals with a variety of mouth-watering dishes and recipes. They are all healthy with her special blend of spices, herbs, and juices, with a low fat touch. This is an easy and relaxing book to read. It's a great treat to and for lowering one's blood sugar and staying healthy. I highly recommend it!!!

5 comments about FamilyFun Kitchen: Super Snacks.

1. My kids are very tired of the same lunchbags everyday, so this was a Godsend. They loved the variety and I loved not having to think every day what to put in their lunchbags! The recipies are very easy and fun to make. My kids love to prepare them with me. We go to the supermarket together and prepare some in anticipation. The color pictures help a lot, because you know what they are supposed to look like and they make it easier for my kids, so they can prepare them for themselves. The information is accurate and easy. I only wish it had more!!!



2. Feeding two growing boys, I have found that making snacks both fun and healthy has become somewhat of a challenge. It seems simple enough to offer cut-up fruit or crackers and cheese, but that becomes boring after awhile. This book offers some creative ways to get out of the "snack doldrums" and have fun with snacks again.
   
   Offered in a beautiful hardcover book with full color photos of each recipe, this cookbook showcases over 125 snack recipes that are quick and easy to make. Some of our favorites include: Fresh Fruit Pizza, Instant Sorbet, Fresh Fruit Ice, World's Easiest Pickles, Healthy Hummus Dip, Cookies & Milk Bars, Spiral Sandwiches, Veggie Quesadillas, and Rocky Road Fudge. Enjoy!



3. I just loved this book! I was looking for some fun snacks to serve for my daughters 2nd birthday and this book had wonderful ideas. Sure some ideas were no brainers like a snack of apple and cheese on a toothpick but just seeing the idea made me stop and think about which was more fun to eat. It gives great ideas about freezing fruit on a stick so seasonal favorites can be enjoyed all year. Most recipes are very healthy and fun your kids won`t know its good for them. My daughter get so excited looking through the wonderful color pages and picking out which items she wants to eat. Some other simple ideas were sandwhich in cookie cutter shapes. I liked that it told how to make applesauce and peanut butter. Also it doesn`t require buying premade items like cookie dough although it can be used, they provide their own recipes. The best part of all was that nearly every recipe has a picture. I think I only found one that didn`t and it could have been on a different page. I love that the recipes call for everyday items, no hard to find or unknown foods here. Note: the book does state that all the recipes come from the Family Fun magaize and are probably all online on their website, so long time readers will probably not see anything new and may be disappointed. As for me, I am a new reader and all the ideas were new. I know I have seen some ideas online, but who really has time to turn on the computer everytime they want to make a fun snack then print it out or write down the recipe. Use the website to see their "how to make" videos. The book was well worth it! I am getting more of the series, one just arrived and I am in the process of picking out the next one. Happy eating with your kids!!



4. I made some of the recipes for the party of my baby (1st birthday).
   Kids liked a lot! Very simple recipes and nice presentation.



5. I bought this book some time ago when my stepson took an interest in cooking. There are alot of great recipes that will get your child excited to create. Some are a little involved, but are good rainy day cooking projects.

5 comments about Delicious Dips.

1. I was not real impressed with this cookbook, a little too far out for my taste. I think I wanted something more basic. There are some dips that I'll probably make and some I might be willing to try. The book has a pretty good section on dippers. I think there should have been a section for salads as some of the recipes reminded me more of a salad. If I had looked through this book before buying, even at the bargain I got on it, I would have passed this one up.



2. Once again an excellent book by Diane Morgan.
   Quick and easy to prepare recipies full of flavor!



3. This cookbook is one of my favorites. I love the recipes, they are simple but a tad different than your "traditional" recipes. My favorite is the BAKED ARTICHOKE-PARMESAN DIP. It is awesome because there is no spinach or garlic but rather more artichokes and lemon and shallot.
   I also find the dipper section helpful since I always forget how to make the little crustini's for my dips. I would definately recommend this to anyone who enjoys cooking and is looking for some new recipes to try. Great for parties.



4. If you serve your family cool whip and kraft singles - skip this book. If you enjoy "new tastes," like to dazzle your friends and receive raves even though you did not slave in the kitchen all night or spend a fortune, - this book is for you. When a friend gave it to me as a "hostess gift" I thought she was silly: people who know how to cook don't need recipes for for dips, right? Was I wrong! The book has become my most used cookbook when we have people over.
   
   Personally, I hate tofu and dislike curry, but a vegetarian curry loving friend came for dinner and I made Curried Tofu Pate. (p62) I certainly was not going to eat it, but I tasted it after I made it. I am now officially addicted to it. I love it so much. I serve it on Romaine leaves instead of bruschetta or crostini. Garlicky Red Lentil Puree (p 67) is another favorite served on Romaine. Feta Compli (p25), who knew that frozen spinach could taste so good? Salmon-Chanted Evening (p72), the most expensive to make of the recipes I tried so far, is amazing on cucumber slices. Other favorites are Not Your Mother's Onion Dip, people actually ask: "What is this?" and devour it. Paola's Mango Salsa(p44) and Black Bean Salsa ( p47, I make it with home cooked beans ) have become salads in my house. No matter how much I make, there are no left overs.
   As others have already pointed out - preparation is simple, ingredients available all over, but the results are fabulous. Thank you Diane Morgan for providing recipes for those of us who have more taste than time and money.



5. Now I am not a food snob! My wife is, but I will eat just about anything as long as it does not actually eat me first. But I do have my limits. I recently attended two events. One was a rather formal reception and the other a semi-formal gathering. Both events featured some great food; expensive and well made food, I might add. But alas, both featured an item that simply shut me down gastronomically speaking...it was their dips and dippers. Do you know those horrid dip concoctions you buy at the supermarket already mixed, either in the cooler section or in jars in the chip section? Well I hate to tell you but that is what was served; that and bagged potato chips! I hate to say it, but this stuff was enough to sicken a maggot. I went home mumbling to myself... "What on earth were those people thinking?" I hate those prepared dips with a passion and unless I am at a pick nick, I am not very tolerant of potato chips out of the bag either.
   
   What a horrid thing to do to an otherwise great food spread I thought; especially when you have wonderful little books like the one being reviewed here. Being the cheapskate that I am, this is the fourth time I have check this book out from the library. I have been copying recipes like mad and trying many of these dips and dippers out for quite some time now. I will eventually buy this book; just not sure when. Anyway......
   
   This work is broken down into various workable sections. We start with an ingredient glossary, dip tips, and deep-frying techniques for chips. This is helpful information for those that have never delved into the world of chips and dips. The author then gives us thirteen wonderful Vegetable and Herb Dip recopies; all of which are very workable. She then goes on to present eight offerings in the area of Salasas and Guacamoles and then proceeds to the eight choices of Cheese, Bean, Legume and Tofu Dips. But the author does not stop here and offers us yet more with seven wonderful Meat and Seafood Dips and then seven delicious dessert dips. But wait...that's not all! One of the best chapters in this book is entitled "Crudites, Chips, Crisps, and other Dippers," which gives precise directions as to how thirteen wonder dippers are created!
   
   Now this book is not for everyone. Not only must you be a person who loves good food, you also have to be one that is willing to make an extra effort to create it! These creations are not "take a carton of sour cream and dump a package of onion dip in it and stir" recipes; no, no, no! These require a bit of work, planning and a bit of skill, from roasting onions, garlic, vegetables to choosing just the right spice or herb and then create a dipper worthy enough for your creation! Crudites, chips, crisps, toasts, wonton crisps, bagel chips, parmesan breadsticks and on and on it goes. All of these are made in your own kitchen and the author tells you just how to get the job done.
   
   Many, if not all of these dips can double as spreads and make wonderful additions to a good sandwich or garnish for a main dish. Actually, some of them are quite capable of acting as a side dish if you really wanted to push it.
   
   Of the offerings in this work, we have tried about eight of them so far. Each and everyone was absolutely delicious and each and every one so far will get second and third makings in the future. Three of our favorites so far are Grilled Eggplant and Garlic Dip, Roasted Butternut Squash Dip with Crème Fraiche and Spicy Crab Dip with Cilantro and Chives. There is not one dish that is undoable in this entire book. The author's directions are so precise that even a beginning cook can do a pretty good job in creating any of these wonders.
   
   Each dip recipe is accompanied with a side note of "dippables." As an example; for the Spicy Crab Dip the author suggests Crostini, Pita Chips; Bagel Chips; Salty Wonton Crisps; and Taro Root Chips. What is neat is that the author, in the last chapter, tells you step by step how to create all of these "dippables" in your own kitchen. I might add that there are plenty of offerings for the vegetarian in this work.
   
   Bottom line: If you are looking for something quick and simple and cheap, look elsewhere. If you are looking for "something different," and are willing to put the time and effort in, then this one is for you. If you do more than your share of entertaining as we do, and if you have an ego like mine and like to hear people oooing and aaaahing over "your" food creations, then this work is for you! When they ask for the recipe - and I promise you they will, smile benignly and tell them it is an old family creation and you are sworn to secrecy and that your great grandmother made you take a blood oath that you would never tell. And don't be cheap like me...go ahead and shell out the brass and buy the thing...you won't be sorry.
   
   Don Blankenship
   The Ozarks

5 comments about Five in Ten Cookbook.

1. Happy with book but the recipes it would seem to take a bit longer than 10 minutes and no pictures but having said that most of the recipes are easy enough you don't need a picture. The book is smaller than I thought but easy to use as it lays flat 180 pages. Happy I got this one



2. I hate to cook. However, I hate fast food and takeout even more so I was forced to figure something out that went beyond salads, spaghetti and sandwiches. Cooking "real" food daunted me because of the long list of sometimes difficult to find or expensive ingredients, the amount of them needed, the time it takes, or the amount of food you end up with when you only want to cook for one to three people max. On the flip side- you're stuck with boring one trick pony soup-can casseroles day in and day out if you take the simple route.
   
   This lovely little cookbook solves all of these problems and more in tasty, easy, inexpensive and often creative ways. It has cured most of my kitchen phobia (except the cleanup, heh) and encouraged me to try a lot of new things I probably wouldn't have if I hadn't discovered how easy it could be. 5 items, 10 minutes (half an hour, tops) and there you have it. I think this book is best for those of us with cooking phobias, lack of time and/or skill and knowledge or simply those who like the KISS method. I'm interested in finding the other books in the series too.



3. Let's say you've just come home from work, and you'd all like to head out to the movies. You can add a trip to the fast food joint and pack on a few pounds, or break the budget at a "real" restaurant. Or, you can get out your copy of Paula Himilton's 5 in 10 Cookbook, saving both money, time and (probably) tons of calories and fat. It's not a diet cookbook, but eating at home usually involves healthier meals -- and you'll certainly find them here.
   
   Fast, easy and simple recipes made from a short list of ingredients (when you have time, you'll probably want to embellish) will give you a real home-cooked meal without robbing you of precious time.
   
   The book is spiral-bound, which makes it extra easy to refer to you as you work. 5 in 10 is a great book for yourself and a great gift for the college student going out on his/her own.
   
   Love it!



4. At first, I was skeptical about this book. I thought only an experienced chef could throw together dinner in ten minutes. And with only five ingredients, would it really be possible to create something that would actually taste good? All of the cookbooks I've previously purchased were full of long, complicated recipes with some ingredients that were difficult to find, so I had to make substitutions or take shortcuts. Well, this cookbook is truly different. All of the recipes really are fast and easy, with easily obtainable ingredients. As far as the taste, I have not yet been disappointed. The most complicated piece of kitchen equipment you will need to prepare some of these recipes is a blender or food processor. Some of the recipes call for capers, olives or sardines, so that is a word of caution to people who don't care for those ingredients. There is enough variety in this book, however, that I don't think too many people would have a problem finding something that appeals to them or that would please a crowd of dinner guests. I think these recipes would also be great for novice cooks, or even people who just don't like to cook. The best part about these recipes is that they don't take long to prepare, but they taste like gourmet, so people will think you slaved over a hot stove for hours.



5. This is my go-to cookbook. I particularly like that most of the ingredients are not super-processed brand name foods, but pantry items (chicken stock, peas, corn, etc.) that are put together in clever ways. It's a small cook book, but all the recipes are easy to follow and most are pretty tasty. And it certainly is good for those 'What's for Dinner' nights after work.
   
   I've been relying on "5 in 10" for years and will continue to keep this tiny cookbook in my kitchen.

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

1. 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!




2. 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.



3. 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.



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



5. I am always looking for new hors d'oeuvre recipes. She has a few good ideas, but it seems dated. Just as fashions change from year to year, so do tastes and types of popular foods. The photos are inspiring.

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

1. 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.



2. We love this book!! The recipes are easy to follow, and easy to find ingredients, and delicious. We made three more last night and all were enjoyed. After returning from a trip to Europe one of our overall favorite meal experiences was cichetti in Venice - this book has allowed us to replicate the food. The wine pairings are also very helpful. Please keep on writing cookbooks like this Cathy and Tony!!!



3. This is a beautiful book, I have not prepared anything from the recipes yet, but will do so after the holidays. I cook a lot and the recipes appear to be easy to follow.



4. This is a great book for folks that like to entertain and are looking for some new, exciting and delicious recipes to try out on friends. Most of the recipes you can easily double to make for a crowd. The Flaming Ouzo Shrimp is a real crowd pleaser and its entertaining as well AND it can be served hot or cold its delish either way. I have found most of the recipes to be fairly simple to make. So do try this book and WOW your friends.



5. Three stars is being generous. This book has a good theme, good photography, and a nice, clean design, but in the end it's nothing extraordinary. Maybe good for a beginner, but if you already have a collection of cookbooks at home (and I do), don't spend your money on this book. You'll find that it just duplicates recipes that you already have.

4 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.



3. This is a food-centered book from Beachbum Berry, following his brilliant Grog Log which recreates the classic exotic cocktails. The couple of recipes that I've tried turned out well, but the cookbook is a little minimal, especially in terms of presentation. After all, good food was not the main reason to go to Trader Vic's, was it? Strong drinks and exotic atmosphere had to be higher on the list. And the atmosphere/presentation is a bit lacking in this book. But really, I shouldn't focus on a minor gripe in a positive review! Beachbum Berry has done more than anyone to bring the tastes of the tiki/tropical/south seas/exotica movement back to us. And this is a fine work in that direction.



4. A must have for the Tiki buff!
   
   While Currently out of print, Taboo Table is scheduled to be reprinted in late January 2010, so don't waste your money on the current offers...