5 comments about !ceviche!: Seafood, Salads, And Cocktails With A Latino Twist.

1. My country is world famous for ceviche, so I can recognize a good recipe when I see one. I was looking forward to this book, but was dissapointed by its sophistication and complex recipes, two non- existing elements when making a true ceviche. To us, (latins), a good ceviche is made always keeping the freshness and flavor of fish or seafood and not masking it with heavy sauces or complex additions. This book has nothing to do with the real thing.



2. Ceviche! by chef Guillermo Pernot and Aliza Green, offers 48 ceviche recipes-and everything you need to know about this little side dish-along with chapters on salsas, salads and cocktails-all tied together with extraordinary full-page color photographs. That's the good news. The bad news is that ingredients called for in most of the recipes are not readily available. To their credit, the authors have a chapter on special ingredients and sources, as well as a glossary of 54 entries pulled out of the recipes. Nonetheless, to make the dishes in this book requires a commitment to shop for and stock the pantry with niche spices, condiments, veggies, fruits and booze. The material on escabeches, salads, salsas, vinaigrettes, garnishes and cocktails is more user friendly, but even here the ingredient requirements are daunting.

   The book is impressive from the culinary point of view. Pernot's techniques are well grounded. The text is to the point and fun to read. His interest in Japanese fresh fish cuisine influences his ceviche creations in inventive and delightful ways. The food presentation, serving dishes and settings for the photos are terrific. In all, Pernot presents an in-depth look at ceviche.

   But there is more to this book. Upon reflection while in the process of selecting some recipes that I might use in class, I now conclude (a week or so after writing the above) that Pernot takes civiche to new and creative heights. This book is "way out there," in the manner of chef Keller's The French Laundry. It is full of ideas that experienced cooks will ponder and use. Which, come to think of it, is a desired outcome of reading any cookbook. Few chef/authors, however, reach this level of creative substance




3. When I order this book, I was very excited. Upon receipt of the book, I was not impressed with the elaborate presentations. The chef did not give enough basic information for using raw fish in many of these recipes. In two instances, I could not find the ingredients for the dishes I wanted to try. Overall, I did not like this book at all.



4. A great book for all those who like fish. Extremely well conceived and very easy to follow. Just envoy the preparation, the cooking and the pleasure of eating what you have prepared



5. Ok...1st thing is 1st
   
   This book is written by a real chef who started out as a front of the house kinda guy (you know the guy who wears the suit and comes out if there's a problem) who just understood great food. He transitioned to the back of the house (chef) and owned arguably one of Philadelphia's all-time best Latin restaurants ¡Pasión!, which has now since closed due to speculation of mismanagement. Who care though in the end the food was out of this world!
   
   The recipes are restaurant recipes reworked for the home cook. They may seem cumbersome and a little intensive, but this is what goes into great food. I hold certain opinions as to how lazily the average American is as a person let alone as a cook. Open this book with all the passion and soul of the first time you tasted amazing Latin food and it is sure to inspire you. There are amazing techniques that are as old as the Aztecs such as frying chili peppers to remove their skin, or wrapping fish filets in plastic and par freezing them so they are easier to slice . Read this book. Especially if you are a cook. If you like Rachel Ray (STAY AWAY)...lol

No comments about 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love.

2 comments about Treasury of Creative Cooking.

1. This is the best cook book in my repetoire of about 20. I use the receipes more often than from any other book I have, and I've only ever gotten rave reviews regarding the dishes I've made from this book. The pictures are superb, large, full-color and tantalizing, begging for you to make the dishes they depict. The recipes are easy to follow even when the dishes are complicated. This was the first cook book I bought (when it was first published) and it has been my opening to the world of cooking. I recommend this book for beginners or gourmets - the dishes are sure to please any palate.



2. I was very pleased with the condition of the cook book I received for a birthday gift. My friend has been looking for this paticular cookbook and am delighted to find it in such excellent condition. I am very happy with my purchase and would recomend ordering from Amazon to everyone.

5 comments about The Appetizer Atlas: A World of Small Bites.

1. This 600+ page tome has a wonderful cosmopolitan approach and organisation to it's wonderful recipes for appetizers from around the world. The background information is very helpful and educational. The ingredients are generally readily available, prep time is reasonable, and instructions are clearly written. Although not necessary, I wouldn't mind if it had more photos in the book or on a website, as some of the appetizers are such appetizing eye candy!
   
   These recipes are perfect for serving at more formal "theme" dinners, and also for serving casual as "comfort food".
   
   The recipes, with simple to complex flavors, are a a great complement to such books as "Hors D'Oeuvres by Eric Treuille, which has even simpler recipes, more pictures, with more of an emphasis on bite-sized portions, ideal for fast and good appetizers. Enjoy both books!



2. I requested this book as a Christmas gift because of all the glowing reviews and I love appetizers for entertaining. My husband and I are always looking for new appetizer recipes and especially like ethnic recipes. This book seemed perfect.
   
   Well, it's not. I do not doubt that the recipes taste good. They are probably also not very hard to make, but many, many of the recipes require ingredients that are not easy to find. Some of the meats used are venison, quail, dove, and baby goat. Many spices are also hard to find. I know that almost anything can be ordered over the internet, but I need recipes that I can go to the grocery store to get the ingredients.
   
   If you have access to ethnic markets, you may enjoy this book, otherwise
   beware that you may have trouble making a large number of the recipes in this book.
   
   One other comment, there are photos in the book, but some of them are placed nowhere near the recipe they are for.
   
   On a positive note: the descriptions of the different areas where the food comes from are very interesting and really add to the book. All in all though, I wish I had not asked for this book.



3. I found very few recipes I was actually interested in making. We have "Appetizer" parties twice a year and I am always looking for good recipes. I could not find anything to add from this cookbook.



4. its ok, but i was expecting more grafics, am a chef at a hotel and I always looking for ideas, recipies are ok, but more photos could make the difference



5. Watch Video Here: http://www.amazon.com/review/R3DHH3QZ02FRH4

1 comments about Williams-Sonoma New Flavors for Appetizers: Classic Recipes Redefined (New Flavors For Series).

1. I have made several of the appetizers from this beautiful cookbook. Our guests were as enthusiastic about them as we are. Hope all who try this will also enjoy these!! New Flavors of Appetizers in the Wiliams-Sonoma series - written by Amy B. Sherman
   ardmoss

5 comments about The Four Ingredient Cookbooks-Three Cookbooks in One!.

1. This cookbook is good/great for the lazy cook like me and also for one with no time to cook. After I got one I order one for two of my granddaughters who are able to start cooking.



2. The postage cost far outweighed the cost of the second hand book and the book is not really useful as many of the ingredients are not English.



3. This book was wonderful a great time saver, you can actually cook a meal using only 4 things I never would have believed it until I got this book, if you have a lot of functions to make food for like I do this is a real life saver, I just can't say enough good thing about it and highly recommend it to anyone.



4. This cookbook is great for someone who is just starting out, or on a budget. They items are easy to prepare, quick, and taste great.



5. This handy cookbook has been around for a decade, and it comprises Volumes I, II and III of the Coffee & Cale cookbooks of the same title:
   - "4 Ingredient Cookbook"
   - More 4 Ingredient Cookbook"
   - Low-Fat & Light 4 Ingredient Cookbook".
   The book is arranged in Sections I, II and II, and each section starts with new page numbering. Not to worry about finding your favorite flavors easily though: the back index is comprehensive, alphabetical & has enough cross-referencing to find a main dish by the main spice or dressing that goes with the meat or fish.
   We just got hold of it in January 2010 - wish it had been a little sooner because it is a time saver. The recipes are simple, not time-consuming, made with common readily available ingredients, much of which you will already have in your freezer, canned goods stock, spice rack, and condiments and dressings.
   You'd be surprised what can be done with crushed party mix or cheese crackers (instead of bread crumbs). That old standard - dry onion soup mix - get many new uses in ways that never occurred to us. A can of Coca Cola can be a surprising seasoning for a roast (yes!).
   NOT TO BE MISSED:
   - MUSTARD-APRICOT PORK CHOPS on page 79 of Section II. Unbelievably simple, savory, done in the broiler.
   - COKE ROAST on page 61 of Section II - (there's that can of Coke, the packet of onion soup mix, but there's a surprise ingredient that we are NOT going to reveal here...)
   This little book gets a LOT of use in our kitchen. We wash a LOT fewer pots and utensils. We spend less time trying to be clever and gourmet with everyday meals. It took us 10 years to discover this cookbook - sad, isn't it?

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.

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!

5 comments about Salsa Lovers Cook Book: More Than 180 Sensational Salsa Recipes for Appetizers, Salads, Main Dishes and Desserts.

1. People have said powerful things come in small packages. Maybe that's why this "hot" book comes as a small thinner book. Salsa Lovers Cookbook comes with less than 130 pages, but is filled with "more than 180 sensational salsa recipes for appetizers, salads, main dishes & desserts!" Almost every page is filled with at least two recipes and I can't think of another salsa recipe that would possibly be missing from this collection.
   
   This book starts out with an Anatomy of the Chile section with history, cooking ideas, tips and suggestions. The recipes go from an All Canned Salsa to an All Purpose Salsa to recipes like: Cherry Red Salsa; Instant Fire Salsa; New England Salsa; Any Meat Salsa, Avocado Salsa for Fish, Black Bean Salsa; Chili Cheese Salsa; Cucumber & Radish Salsa; Dry Salsa for Seasoning Steaks; Fresh Vegetable Salsa; Holiday Salsa; Madera Salsa; Mango Salsa; Pico de Gallo I through V; Salsa Carne; Salsa por Scallops; Salsa with Bourbon; Sweet Spicy Salsa; Yellow Fruit Salsa; Avocado Salsa for Salads; Salsa for Fruit Salad; Salsa for Watercress Salad; Banana Salsa; Champagne Salsa; Chocolate Salsa I through VI; Coffee Salsa; Orange Peach Salsa; Pineapple Dessert Salsa; Raisin & Rum Salsa; and Wine Salsa for Fruit.
   
   Almost every recipe has ingredient readily available and can be made in only a few minutes. This is one of the only cookbooks that I can remember seeign that has each section in alphabetical order for very easy reference. Some of the recipes, in my opinion, have stretched the definition of Salsa, and some are a little-off-the-wall, however this is one of those fun books to add to your shelf.



2. The 180 salsa recipes in this book could be reduced to 12 or so good ones. Many are simply repeats of others in the book with only very slight variations and a different name. I'm glad I got the book, because I will use the 12 good recipes, but don't buy it for 180. You'll be disappointed if you do.



3. I enjoyed this book so much I had to purchase one for a friend! The book is inexpensive and I've had fun trying the various recipes to see which ones I liked the best. I also like the fact that some menus had canned items and some were for fresh items.



4. I couldn't have been more disappointed- this is a cook book for beginning cooks: like the old Betty Crocker cook books from the 50s. Many of the ingredients come out of cans and the range of chilis used, well let's just say it includs jalapenos, "green chilis" (Anaheims, I believe), one recipe with dried anchos, and,I believe, that's it!
   
   There are other recipes using "salsa" in the broadest term to include sweet dessert sauces, salad dressings and other things that are NOT Mexican in the slighest. There are no roasted tomato salsas, no mention of all the wonderful fresh and dried chilis available out there.
   
   I am really glad that I didn't pay full price for this; I'll probably send it to a friend back East who has never eaten real Mexican food.



5. I got this book for my mom since she loves salsa and has recently been cooking more. She loves it it has so many recipes and a variety of different ingredients. It is small and just a cute little book.

1 comments about Tapas.

1. My daughter and I took "spring break" in Spain this year. We were there 10 days and visited 4 cities including Barcelona and Madrid. We had a wonderful time and LOVED the food. I looked at many cookbooks in Spain BUT decided to wait till I got home and get them through Amazon. We had Tapas almost every day either as a snack or for a light lunch. This title was Great. I found allot of recipes that are like the food we had while we were in Spain and some new ones to try---so far all my tapas have been very delicious!