No comments about Dine With Europe's Master Chefs: Appetizers, Main Dishes, Desserts (Eurodelices).

4 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 comments about The Big Book of Vegetarian: More Than 225 Recipes for Breakfasts, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts (The Big Book of).

1. This is an excellent cookbook, lots of variety, well-written, visually pleasing...definitely a good choice for anyone who appreciates easy-to-prepare, delicious recipes.



2. This is one of my favorite cookbooks. I have been vegetarian for many years and I am an avid cook, and this book has provided nothing but perfect food, without meat, every time I have used it. The salads are great, the breakfast foods are great, the entrees are great. You name it, in this book, it's all good.
   The recipes are well-tested and well-written recipes. A must have.



3. Great cookbook, has trendy new way to look at origional ingredients.
   Made Tomato Bisque today.... Yumm..



4. I received this book as a present, and I am very pleasantly surprised by this book. This book contains modern and creative twists on traditional American dishes as well as other food of ethnic origin making its way into mainstream. All the dishes I've made from it have turned out to be very delicious, the steps are simple to follow, and most of the ingredients are available at well-stocked supermakets. I was surprised how many things I used to have to buy can be made so easy with so little time or effort. This was what I had hoped my Moosewood cookbook would be, but this book actually succeeds because of it is more focused, placing emphasis on beauty through simplicity rather than purely just inventiveness.
   Another part I really like about this book is that it actually contain a decent breakfast section. From now on I no longer have to rely on omlettes or toast for breakfast, but instead I can have banana french toast, different muffins, etc.
   The recipes here are very straightforward, so they are suitable for most levels of cooks. The only possible drawback is that there are no pictures (though you won't need them), and there are no directions on preparation techniques, so I would suggest this book for those with at least some rudimentary kitchen skills.



5. This really is a great cookbook. Easy to follow recipes (although some ingredients are hard to find in a small town in the middle of nowhere, where we live), and everything tastes good. I'd highly recommend it to anyone wanting to expand their cooking.

1 comments about Ken Hom's Top 100 Stir Fry Recipes: Quick and Easy Dishes for Every Occasion (BBC Books' Quick & Easy Cookery).

1. My shelves are already sagging because I own so many cookbooks so you KNOW it would have to be terrific for me to want to add to the collection. I checked this book out from the library and the recipes were so easy to follow and turned out so well, that I really need my own copy. He does use Britishisms like ground nut oil (instead of peanut oil) but that is all explained in one section of the book. Highly recommend!

2 comments about Cheese Hors d'Oeuvres: 50 Recipes for Crispy Canapés, Delectable Dips, Marinated Morsels, and Other Tasty Tidbits.

1. Hallie Harron has provided fifty nice cheese recipes for easy entertaining at cocktail party or quiet TGIF gathering. If you love good cheese, then this is definitely a book for you. Don't miss the Mini Swiss Pinwheels. Elegant yet simple, these treats rely on frozen puff pastry to create a lovely appetizer to freeze for emergency use when unexpected guests come by. Her Spicy Cheesy Totes also rely on puff pastry to create a cute little "purse" full of melty, spicy cheese. They are the perfect foil for Margaritas on the terrace. With cheesy crostinis, beignets, tortes, and tarts, Harron provides recipes for fashionably cheesy small bites that will enhance any party.



2. Cheese Hors d'Oeuvres: 50 Recipes for Crispy Canapes, Delectable Dips, Marinated Morsels, and Other Tasty Tidbits is a superb cookbook for cheese lovers and party hosts everywhere. Simple, step-by-step instructions walk the reader through how to create such tasty delights as Mini Swiss Pinwheels, Italian Cheese Torta, Grilled Shiitakes with Taleggio, Parmesan Biscotti, and many more. Gorgeous, full-color photographs of each dip, sandwich, or baked cheese snack illustrate this handy and accessible recipe guide. Especially recommended for Wisconsin cookbook shelves!

3 comments about Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips.

1. Yet again, Sally Sampson takes the anxiety out of entertaining. This great little book has fantastic recipes for dips - you will love them all, as will your guests. Start with the Gorgonzola spread and go crazy!



2. This book has some great dip ideas. Some are really unique too.



3. Anyone that says anything negative about this little book has no taste!
   This is probably my favorite recipe book to date. I usually try 2-3 recipes out of a book. If none are good, I get rid of the book, believing the author has no(culinary)taste. I have yet to find a bad recipe in this book! And they are all easy enough for a novice!
   I look forward to all books that are published by Sally Sampson!!

2 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.

2 comments about Polenta: 100 Innovative Recipes--From Appetizers to Desserts.

1. Having lived in Northern Italy for several years I had tried what I thought was every possible way that polenta could be prepared and in every possible dish. I returned to the States thinking I was addicted to polenta. It was and is for me what rice is to the Chinese. I cook and enjoy polenta a couple of times each week. I thought I knew all there was to know about polenta until I discovered Michelle Jordan's book. I'm now enjoying polenta in ways I was not aware of despite considering myself an aficionado. The narratives that accompany her recipes are informative and interesting. A great addition to my cook book collection. Makes me want to go back to Italy and have polenta on location again. Mille grazie.



2. If we don't eat Tomato Polenta Tart several times during the summer, life is just not right. But there was a time when I wondered what was so special about this gluey mass of flavorless stuff. Here in the Wine Country of No. CA it seemed to pop up on plates frequently...a sort of thoughtless addendum to an otherwise great dinner. But then Michele Anna Jordan and her book on the subject came my way and my eyes were opened to all sorts of possibilities. As in all her books, Michele delves into a wonderful overview of the subject, including basic history as well as little known facts. In this particular book, we are blessed with 21 pages of her exquisite prose. And then the recipes..... Orange Scented Duck with Olives and Polenta, Italian Shepherds Pie, Baked Summer Tomatoes filled with Polenta, even four variations of Polenta Poundcake. Need I say more? Now if I don't have polenta in my pantry and Michele on my bookshelf, something is wrong!!

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 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!!