5 comments about Asian Noodles: Deliciously Simple Dishes To Twirl, Slurp, And Savor.

1. I don't usually hype cookbooks. However, this one is terrific for anyone who loves Asian food, but doesn't have a Thai or Vietnamese place right around the corner. The recipes are clearly written, and use ingredients that most decent supermarkets carry. My family has loved every dish I've made from this book: soups, salads, spring rolls, you name it. It's one of the best purchases I've ever made, and I have hundreds of cookbooks.



2. I bought this book because I adore Asian noodle dishes and I'm also usually pressed for time. I agree that the recipes may appear almost too Americanized when reading the ingredients, but always turn out wonderfully. I own many cookbooks but have found myself cooking from this one often.



3. I picked it up since I love Asian noodle dishes but have no Asian cookbooks and I haven't been disappointed yet. If you keep the staples around, it is so easy to pick up a few vegetable & protein items and throw together a tasty meal. I have made about 5 of the recipes so far and they've been delicious and satisfying, plus it's easy to improvise or make substutions based on availability of ingredients or preferences. The sauce:noodle ratio is perfect everytime. The recipes are economical and make nice leftovers! I also rate the book highly for design - it's very clean, modern, and easy to use, with close-up photos.



4. In my opinion, the noodle is genius. It's fun to eat and takes on the flavor of whatever you put it in. This recipe collection really capitalizes on the variety of ways noodles are using in Asian cooking including recipes for things like Crispy Shrimp Balls, right alongside noodle soups like Udon. Every recipe in this collection is delicious and the pictures are beautiful. The clean design of the book makes it modern enough for a trendy coffee table. The reference guides for noodles are an added bonus. I will never get tired of his cookbook.
   Thank you Ms. Simonds!



5. This is my absolute Go-To book for Thai and Asian specialties. It is so well written and the recipes are delicious. I love that the back of the book is all about the sauces and how the author incorporates them into the recipes. Her tips and background info is just great, too. I've given this book to people many times as gifts and everyone just loves it.

No comments about 125 Best Indoor Grill Recipes.

4 comments about Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue.

1. This book is different from many Asian cookbooks in that its primary focus is on grilling techniques as they apply to Asian foods. The result is a scrumptious wealth of recipes which are truly a delight to prepare and eat. The only reason I didn't give the review 5 stars is that I found that many of the recipes were a little more time-consuming than I prefer, taking 45 minutes minimum to prepare. However, the result is food that is truly authentic Thai, Vietnamese, Chinese, Laotian, and so on. This book really delivers on the flavors of South East Asia. Most recipes call for ingredients which can be found in any grocery store, but there will be times you'll have to make a trip to your neighborhood Asian mart to discover the delight of cooking with real banana leaves, palm sugar or some of the more unusual ingredients. I would say that if you love cooking, especially on the grill, and enjoy flavorful food, you'll really get a lot out of this book.



2. I buy this book so that I can cook some Southeast Asian food for my Chinese in-laws. I made the Malaysian Beef Kabob, but it turned out more like Thai beef Kabob. Too much emphasis on one ingredient, i.e tumeric, that I have too modify it. I was a little dissapointed.



3. My wife and I have been visiting Thai and Vietnamese restaurants for years. I have bought several other cookbooks with little success; The recipes looked good on paper but didn't measure up. I found this book easy to follow. The ingredients were easy to find and the results were great. I would recommend this book to someone who has as least cooked some Asian food.



4. This is a nice cookbook for those interested in Asian food. There are many recipes for marinades and sauces, as well as grilled salads, noodles and flatbreads, even Thai quesadillas. Su-Mei Yu, a native of Thailand, does a nice job of explaining methods for grilling and for proper satay. There are recipes from most countries in southeast Asia, Japan, Korea and China. The recipes appear to be rather authentic and easy to follow. There are many good pictures of the food, and she suggests multiple ways to serve particular dishes (for example, with different sauces or sides).
   
   While this isn't my very favorite Asian cookbook, it is one I refer to often. I'm glad it's in my library. Those who love to grill and/or make Asian food will likely find it to be very useful.

5 comments about Grilled to Perfection: Recipes from License to Grill.

1. Great book with some awesome recipes!
   A great book for any real aussies! or BBQ enthusiasts!



2. I just wanted to second all the great things you've probably already read about this book. It goes more in depth than I expected and has a lot of background info. on grilling, keeping your grill in good condition, and has a lot of tasty recipes. Take a chance on this book, you will not be disappointed.



3. Have enjoyed the recipes in his book almost as much as the shows. The pace of the preparation on the show is a bit fast to make many notes, but being able to go back on your own time and review a number of those creations from the show is fantastic. Prepared the stuffed Tenderloin with peaches and hazelnuts for a big gathering of folks for my wife's birthday and it was fantastic! Having to buy more books now to circulate among friends.



4. I really love the show on Discovery Home and thought this would be a great book, but it's really just okay. I wasn't terribly excited about the explanations or the recipes and there definitely are not enough pictures.



5. Haven't tried that many recipes so far but looking through the book there are lots of things I havent thought of before.
   Like the structure of sides in one chapter, sallads in one and just the different bbq recipes under their respective chapter.

5 comments about Recipe of the Week: Kabobs: 52 Easy Recipes for Year-Round Grilling.

1. This cookbook is only about 100 pages long so at first you'd think it couldn't possible provide descent meals for every night of the week but it does just that! There are 52 recipes but next time you change out the meat option and it's like a completely new dinner.
   
   There are tips on grillings, tips on skewers, and then a section on necessary kitchen equipment. All the pictures are fantastic photographs, they show the true feel of the dish. Not every recipe has a picture but there are many.
   
   The options are to make the kabobs into salads, or add rice, there are many different international flairs (indian, chinese,etc) so it's like a completely different dish each time; even though the basic premise is a skewer full of meat. There are tofu options as well.
   
   There is a recipe for Asian Shrimp that is too die for. It's very good with nothing more than soy, hoisin, sesame oil, rice vinegar, chili paste and a few other ingredients. Certainly things you'd have on hand in your pantry. You could even use a ziploc baggie and make this a freezer meal and then thaw in the fridge overnight and when you get home put it on some skewers and grill. The picture shows adding broccoli and white rice but you could also serve on a bed of greens for a salad if you'd prefer. The next time around use beef tips with the same ingredients and you'd have another dish. Next time around use pork and so on and so forth.
   
   All the recipes favor fresh herbs over dried but you can substitute dried if that's what you have. Also, there is minimal fat involved as you are grilling rather than frying all the food. And most grilling meals can be completed in under 10 minutes. We've even used our George Foreman with great results.
   
   There is also a recipe for beef with herb butter that is delish. But I could see using swordfish to make this meal and it be just as great. Many of the recipes have a little blurb about where the author first tried the dish or some other little tidbit of information so it's almost like a friend telling you about her experiences.
   
   Hope you will give this cookbook a try. It's great as far as I'm concerned. I'll have to check out her 52 weeks of cookies next!



2. I have made several recipes from the book and all turned out well. Most of the ingredients are on hand with easy to follow instructions. I have purchased extra copies to give as gifts. You can not go wrong with this book.



3. This is a nice little book with some attractive and colourful photographs depicting the recipes.I have tried some of them with very tasty results.Book is recomended.



4. I recently heard the author, Sally Sampson, being interviewed on "Food Schmooze" by Faith Middleton. Her ingredients sounded just delicious and I couldn't wait to purchase the book. In fact, I bought several copies -- it's my current "special little treat" gift for friends, thank you's, etc. The recipes are simple and full of flavor & variety.



5. Kabobs:52 Easy Recipes for Year-Round Grilling.
   After looking for cookbooks on Kabobs i found this one.
   Very interesting and easy to read and cook these recipes.
   Will give you hours of cooking
   Happy Kabobs.

5 comments about Steaks, Chops, Roasts & Ribs.

1. In general, this book is reliable, complete, and extremely useful to anyone who eats meat more than once in a while. It is good addition to your bookshelf and recommended highly. The primary value of this book is completeness. No matter what type of meat or cut you have, there is a relevant chapter and recipes for it; this book covers it all. Systematically developing recipes for all types of meat must have been a daunting task. Although this book is seriously flawed, if you cook based on the wonderful piece of meat you got at the supermarket or butcher rather than cooking from a cookbook from a famous celebrity chef, this book is pretty much the only game in town and rather indispensable. My main warning about this book: the recipes are focused on the proper procedure and technique, not on what is easy or convenient; some of the fussiest recipes I have ever seen come from this meat cookbook (I will refrain from complaining about the futility of Yankees trying to cook oriental food, chili, or barbecue).
   
   The authors have focused on those wonky little details that are usually glossed over and can make or break a good meat dish: correct breading technique, meat thickness, internal temperature, proper resting method, etc. The first part of the book has a valuable catalog of meat cuts. Each cut has alternate names, a drawing, and ratings for flavor and cost. Only professional references available to butchers are more comprehensive. The chapter organization based on cut (ground, steak, etc.) rather than the usual type of meat (lamb, beef, pork, veal) is a good educational tool: it emphasizes proper preparation technique rather than animal type. Some recipes have been successfully re-engineered (mock Cassoulet; Beef Wellington, halleluiah), while others (osso buco, pot au feu) are no better than the ones I got from Joy of Cooking.
   
   Although this book is indispensable to everyone but vegetarians, there is plenty to criticize and much room for improvement.
   1) The authors have bland, Yankee taste buds (Cook's Illustrated facilities are located in New England). Many of the dishes are boring and insipid, and their renovations amount to little more than cutting back on spices and flavors (steak au poivre and pan-based wine reduction sauces to name just two disappointments).
   2) The procedures seem to be rather fussy; I doubt that their version of blanquette de veau is any better than the one I have prepared successfully several times in a number of different circumstances (Professional Cooking, Gisslen).
   3) The book suffers from side-bar mania: putting important information in little asides in random places in the text where you will never find them if you try to look them up.
   4) There is the problem with names: they vary greatly depending on which part of the country you are in, and this issue is never addressed (ask a butcher in California for a spencer steak or shell steak and you will get a blank stare unless he is an old-timer).
   5) The chapter organization by type of cut and preparation method (e.g. stew, chops outdoors, skewers, etc.) is intellectually more satisfying than a traditional one based on meat type (beef, veal, pork, lamb), but is more difficult to use. If you come home from the supermarket with some meat you got on sale, you will have to thumb through several different chapters to find relevant recipes.
   6) The catalog of meat types would have been more useful if it also included tenderness, preferred preparation method, and recommended best recipes.
   7) There are a few cases of sloppy editing (dried fig ingredient in a lamb dish disappeared halfway through the recipe; title confusion of Au Jus versus Yorkshire Pudding; skillets that magically become roasting pans ; not telling whether accumulated oil should be drained or used in the next step; the page reference on p. 347 should be "350", not "35"; p. 384 has "see page 000").
   8) The home made tonkatsu sauce (Japanese pork cutlet) is a terrible, grade school imitation of the real stuff.
   9) One sidebar suggests a dangerous procedure: picking up an electric wok by the handle with one hand and scraping out ingredients with the other hand (woks, electric or otherwise, should never be picked up with one hand, even those with western style stick handles). To remove ingredients from a wok, use one of those funny, shovel shaped wok spatulas.
   10) The recipes tend to be long and fussy. Working your way through multiple steps can be frustrating.
   11) A "time to execute" for each recipe would have been useful for beginners, as some recipes take many hours (or even days) to execute from beginning to end.
   12) Some of the recipes are diffcult and for seasoned carnivores only. A difficulty rating would have been useful.
   13) Even though a plurality of recipes require a grill, the authors never cover which one to get (also for gas grill recipes). It is clear that the recipe procedures assume that you have a Weber kettle grill; the recipes make no sense for some other commonly available grills.
   
   It has chapers on: steak (grilled and indoors), kabobs, chops (grilled and indoors), cutlets, stir fry, stew, pot roast, roast (grilled and indoors), chili, barbecue, burgers, cured pork, and sauces.



2. I first encounted this book in the library, I was attracted by the title. I was a little skeptical at first, thinking it would be extremely boring since there is no fancy picture in the book, but as I started reading it, I was amazed by the info in the book, they tell you every single detail involved to make sure everything turns out perfect. And they tell you the every single little things e.g. the science behind aging your beef...
   Even my husband who never cook in the kitchen enjoys reading it. One of our favourite receipe is beef kebob. My family and friends were all amazed how tasy they are, and begging for receipe. I like the book so much, so I ended up ordering if from Amazon, and since then I have also ordered a few more book published by the same published. I would strongly recommended this book to everyone.



3. If you are not familiar with Cook's Illustrated magazine and their numerous cookbooks, let me introduce them to you. What they do is they take a recipe into their test kitchen, prepare it over and over again until they reach the very best way to make it, and then publish the recipe, along with a detailed report on their testing and how they arrived at their findings. This is a wonderful concept for the serious home cook and baker, because aside from their delicious (mostly) foolproof recipes, the cook is invited to learn the science behind the recipe, and this is a valuable learning tool. To me, the people behind Cook's Illustrated and their cookbooks are more than just a source of good recipes, they are EDUCATORS. And I have learned a great deal from them in the couple years that I have been exposed to them. "Steaks, Chops, Roasts and Ribs" is one of the wonderful cookbooks in the Cook's Illustrated series that I wholeheartedly recommend to the home cook who wants to learn more about the art of preparing various meats. Although some of the recipes within can be found in their much more comprehensive and all-encompassing cookbook "The New Best Recipe", this book stands apart if not solely for its wonderful and fully detailed section on the various cuts of meat. Every type and cut of meat imaginable is addressed in the beginning of the book, with a description of the cut, its alternate names, a rating of its flavor and an idea of its cost. There is also an informative section about the primal cuts of meat, what "branding" means and basic cooking methods. The information doesn't stop there, however, because scattered throughout the book are many other tidbits of information, like how to successfully make pan sauces, the best wines for cooking, product reviews, and helpful cooking illustrations. The recipes themselves (and their cooking methods) are varied enough to placate any home cook, from the grill maniac to the stew lover. There is something for everyone in this wonderful book. And unless you're already an expert on meat, I feel confident that you will learn something new from this book!



4. I have been a cook for last 6years in Australia and working in Korea at the moment. The restaurant that I am working is very busy and always looking for new menues. Someone gave me this book and I tried to make some of dishes and rubs. The result was fantastic. I strongly recommend this book for anyone who is interested in cooking. Also it will be very helpful to professional cooks to get ideas.



5. Informative book. You may not agree with the lengthiness of some of the recipes but it all serves a purpose. They disregarded some really good steaks which turned me off.

5 comments about George Foreman's Knock-Out-the-Fat Barbecue and Grilling Cookbook.

1. With this book, George Foreman demonstrated that his strong hands, which are famous for delivering painful punches, are capable of delivering delicious dishes. Cherie Calbom was his 'corner-man' in this fat-fight.
   This cookbook is very practical in outlook: employing a step-by-step method. It explained the fundamental routines of tabling low-fat grills (and barbecue). It has a well-balanced approach: providing good tuition on both recipes and their healthiest mode of preparation.
   The book will bring fun to your kitchen, and smile on your table. However, if you are interested in continuous experiments, its 176 pages may not be enough as to fulfill all your grilling desires. Support it with a more extensive cookbook for the best result.



2. If you are looking for recipes to use on your Foreman grill pass by this book and get "George Foreman's Lean Mean Fat Reducing Grilling Machine Cookbook" ISBN# 1929862032 by George Foreman & Connie Merydith; Paperback - June 2000, Pascoe Publishing. Its written specifically for the Foreman grill and will get you the confidence to experiment on your own.



3. I bought this after I bought the grill. Having tried the recipes that came with the george foreman grill and finding them excellent, I decided to invest in a whole george forman cookbook.

   The marinades are excellent! Many have few ingredients and maximum taste. While they are helpful if you have the grill they are excellent even if you don't. Marinades are a wonderful way to grill, in general. Some of them lend themselves even to panfrying, depending on the cut of meat or poulty. While you cant use bone-in meats in the GF grill, you can use these recipes with bone-in cuts and use an alternate cooking method (grilling, broiling or baking for chicken).

   This was a big surprize! At first I thought it was going to gimick-y and just a cookbook capitalizing on the GF name. But it is a *study* cookbook in its own right. excellent.




4. I am enjoying using the recipes and tips about grilling. The recipes are easy to prepare and can be cooked on any type of grill whether indoor or outdoor.
   
   There is an excellent variety of all kinds of meat, poultry and fish recipes, also vegetarian because sometimes I just feel like making something different.
   
   I am so glad I bought this book.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   



5. For a book called 'Knock Out the Fat', it is amazing how many recipes are included that have high amounts of fat and calories. Do not buy this book for low fat recipes. Buy it for recipes to use on indoor grill.

2 comments about Camp Cookery.

1. There are plenty of sources that tell you how to make a fire. There are plenty of books on camping, Boy Scout Handbooks and websites all describe firebuilding, or woodcraft, in one way or another. But I still had a time of getting a good campfire going. If the wood was dry then it would start right up, but often turn to smoldering logs quickly. Or we would have nothing available but wet wood. And then there's the "fire ring", which just as often as not is an overturned truck wheel rim. Half of the time I just struggled to get the fire going and the other half keeping it going. Sure I knew that a fire needs fuel, it needs air and it needs heat, but I still almost always came up short.
   
   My able bodied camping assistant had to stand by and watch me curse and throw chunks of wood as I fought to prove that I was a real camper! She decided to take matters into her own hands and got me a book. GASP, did I really need a book on camp fires?? Well, this book isn't about camp fires, it's called Camp Cookery, by Horace Kephart and it was originally published in 1910. Keep in mind that this was when people (mostly men) went camping to go way back into the wilderness to shoot or catch something to eat. It covers camp cooking tools, such as the reflector oven and folding broiler. Mr. Kephart advocates a lot of lard and has a chapter on cooking fresh killed game, like bear and squirrel. But the chapter on building fires is invaluable.
   
   I followed Mr. Kephart's advice on building a quick cookfire. I gathered twigs like he suggested, built them like it is described in the book. I lit it off and within a couple of minutes had a roaring fire with no further tinkering. The same thing happened every time I built a fire. I was sold. The rest of the chapter talks about the differences between a cook fire and a camp fire. It also describes what woods are good and for what situations. This chapter alone makes the whole book worth acquiring if you're serious about your campfire.
   
   Other chapters cover cooking gear, making breads and cooking fruits and vegetables, in addition to meat, poultry and game.



2. The first book that I received was a Camp Cookery cover and a computer book inside, I returned it. The second book I received was a poor zerox copy that I couldn't read so I returned it for a refund. Amazon said they could not refund my money as they had provided a replacement. I'm confused and will not order Amazon sponsored books again.

5 comments about The Sonoran Grill (Cookbooks and Restaurant Guides).

1. Mad Coyote Joe hosts "The Sonoran Grill", a popular television cooking show and in this superb regional cookbook showcases 130 of his favorite recipes featuring a Southwestern touch. From Posole (a classic American Indian soup), to Chile Rellenos (a delicious Mexican dish), to Habanero-Lime Butter (perfect for vegetables, potatoes, grilled fish and pork), to Sonoran Mesquite-Smoked Brisket (a true Sonoran dish with a twist!), The Sonoran Grill offers the best of the Southwest suited for transforming even the most novice kitchen cook into a skilled grilling expert!



2. I had some time to kill while waiting for a flight to take off from Sky Harbor Airport in Phoenix. I started looking at some cookbooks, and this offering from Mad Coyote Joe was displayed prominently. Once you flip through this book, it's as good as bought!

   MCJ is upfront about his background - he's not a trained cook, but he loves the food he makes, knows it backwards and forwards, and has a passion for letting others know about how to make the stuff he loves. Most importantly, the language he uses is clear and concise and is therefore accessible to all levels of readers, including those like me who have to ask our spouses where they keep the butter.

   The recipe for Joe's 'Two-Chile Salsa' is alone worth the price of admission. This is the type of dish you bring to a gathering and as the guests gorge themselves you're bound to get an incredulous "*you* made this?"-type of reaction.




3. I have tried most of the recipes in this book, and have repeated many of them over and over again. I have not tried one yet that was not a big hit with the family and friends, all of which are southwestern cuisine fans. The instructions are vague, but I was curiously complimented that Mad Coyote thought I already knew the basics. The flavors from each of the recipes (ie: Black Bean/White Corn Salad and Gazpacho Soup) are outstanding. A great way to impress any dinner party guest.



4. I live in arizona and make sure to watch the "sonoran grill" on tv everyday. Sorry to those of you outside the arizona area. I dont believe they broadcast anywhere else. Mad coyote joe lives in cavecreek arizona with his wife and children and hosts this great cooking show from his own backyard while throwing scraps at his yellow lab. He is the top authority on everything sonoran. This book is full of his best recipes for fresh,hommade salsa.BBQ rubs and anything else grilled. If you like the flavor of the southwest you'll love this book even if you dont know the show!



5. Every recipe I have made from this book has never ceased to amaze me and those I serve it to for unique and amazing flavor. The ensalada de orzo diablo is amazing - I make it often and it is received with enthusiasm and even those unsure who may take a little at first (even if to be polite) come back for a big second serving. Don't forget to try the chinese asparagus salad, it's so good!
   
   I collect cookbooks, and many I have never used, or barely used; this book however is well loved, is used frequently, and has the splatter marks to prove it!

3 comments about The Best Barbecue on Earth: Grilling Across 6 Continents and 25 Countries, with 170 Recipes.

1. This hands down has the most recipes that can actually be used by non experts.



2. What a beautiful book!! After watching Rick Browne last adventures on "Barbecue America" TV show I knew I had to pick up this book. The photos are delicious and the articles take you away!
   
   Look at the some of the countries he writes about:
   Argentina - Brazil - England - Hong Kong - Jamaica - Korea - Morocco - Tahiti - Turkey and Uruguay.
   
   Part of the adventure of going to other countries is the food. Well let me tell you Rick Browne has captured the essence of every country he has visited.
   
   254 pages of sheer culinary beauty!!! Buy it now!!!



3. Rick Browne has done a wonderful job of sharing the best of barbecue from his world travels. This book contains some very original recipes and concepts from around the world. The stories are very interesting and well written. I would strongly recommend this book to the grill master looking for interesting diversity!