5 comments about Recipe of the Week: Burgers: 52 Easy Recipes for Year-round Cooking.

1. America's favorite food in the opening decade of the 21st century isn't the hot dog or mom's apple pie -- it is the hamburger in all its variations and diversities! The latest addition to the popular Wiley cookbook series 'Recipe of the Week', veteran cookbook author and hamburger authority Sally Sampson has compiled 52 'kitchen cook friendly' recipes that will provide a different style hamburger every week of the year. Accompanied by the superb full-page sized color photography of Yunnee Kim, each recipe notes how many burgers it will make, a brief word of personalized introduction by Sally, the ingredients for the condiment and the burger it goes on, easy and well presented step-by-step instructions for its preparation. From Beef Burgers with Soy and Lemon; to Curried Chicken Burgers with Chutney; to Spicy Chipotle Turkey Burgers; to Lamb Burgers with Herbs; to Cuban Style Pork Burger, to Caramelized Onion and Chickpea Burgers, this is a fabulous collection of gourmet quality burgers that goes quantum leaps beyond anything a fast food join can turn out. "Recipe Of The Week: Burgers" is a welcome addition to any personal, family, or community specialty cookbook collection. Also very highly recommended are two earlier Wiley cookbook collections by Sally Sampson: "Recipe of The Week: Kabobs" and "Recipe Of The Week: Cookies"!



2. I didn't think I was such a burger fan, but I have made many, many recipes from it. Each recipe has been easy to make and excellent. You will find so many delicious variations you will never make a plain burger again!



3. My husband brought a copy of this burger cookbook home from the library, and we loved the first burger we tried so much, I knew I had to have my own copy. I've been giving this cookbook quite a workout! We have enjoyed every recipe we have tried, and we are looking forward to making them all. Besides being easy to prepare, the burgers are packed with flavor. Some of the burgers are made with beef, but there are also many recipes that use non-traditional ingredients like tuna, pork, salmon, chicken and black beans. Some of our favorites are the Spicy Chipotle Turkey Burgers, the Curried Cheddar Burgers with Chutney and the surprisingly yummy Caramelized Onion and Chickpea Burgers. We like the burgers so much, I also bought Ms. Sampson's Recipe of the Week: Kabobs, too, but that's another review!



4. this was just one of the cookery books i was looking for.
   Cooks will find it easy and usefull to cook with.
   And will find it very intersting.
   Good cooking.
   Burger King.



5. I received the book entitled "Burgers" in a timely fashion. The book was in good condition.

5 comments about The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion.

1. Betsy Hornick, with the assistance of the National Cattlemen's Beef Association, the American Dietetic Association, and Richard Chamberlain (owner and head chef of Chamberlain's Steak and Chop House in Dallas, Texas), has compiled more than 130 lean beef recipes and presents them within the pages of The Healthy Beef Cookbook. Lean beef is low in fat and an excellent source of protein, vitamins and minerals. When prepared properly, lean beef is as nutritious and healthy as it is tasty and delicious. From Dijon-Wine Steak Kabobs with Mushroom Wild Rice; Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing; Mediterranean Burgers with Hummus; and Ancho Chili-Rubbed Beef Steaks; to Bow Tie Pasta with Beef and Beans; Beef and Broccoli Soup; Roasted Herb- Rubbed Beef Tri-Tip with Orange and Red Onion Salt; and Five-Spice Tenderloin Steaks with Creamy Polenta, here are recipes suited for any family or celebratory dining occasion. Enhanced with appendices ranging from "The Skinny on Beef and Health", to "Beef Basics from the Experts", "Easy Steps to Cooking Lean Beef", "Guide to Using Alternative Cuts of Lean Beef in Recipes", "Quick Guide to Matching a Beef Cut with a Recipe"; and "Measurements and Equivalents", The Healthy Beef Cookbook is a highly recommended and guaranteed popular addition to any personal kitchen cookbook collection!



2. I recently found the book at my local library. As I was paging through the book, I found page after page of healthy recipes that looked and sounded wonderful! The back of the book has a section of very helpful information regarding nutrition, cuts of beef, etc. I decided to purchase the book through Amazon. I'm looking forward to making it a part of my library.



3. We got the book as a Christmas present, and have already made several recipes. They have all been quick and easy, and turned out great. The fact that the recipes are healthy is a huge bonus. The espresso bourbon sauce is particularly great - I can't get enough of it. This is a great cookbook for beef lovers or for people looking for healthy recipes.



4. Chef Richard Chamberlain brings to print wonderful recipes typical of the fine dishes served in his Dallas restaurant. This book is a must for true "beef lovers" and would be a great present for your friends and family. It is great to read that "all of the red meat I have been sticking in my face" for so long, could actually be healthy; when prepared properly.



5. I love, love, love this book. As someone who can't eat a lot of dairy and loves food and taste, I have to say this is a great cookbook. It seems like most recipes either have cheese or cream in them. These recipes have a lot of fresh ingredients and taste delicious. I love the sun dried tomato meatloaf (best I've ever had), the tortilla soup, and the chili is great (adding some bacon makes it even better...less healthy, but it is good!). Our kids love these recipes, too. It's definitely a staple cookbook that everyone should have.

3 comments about 101 Things to Do with Ground Beef (101 Things to Do With...).

1. I also have the chicken book. My family & I have enjoyed trying the new dishes. Most are quick & easy and not expensive to make. We hesitated making a couple of the dishes but they were quite tasty.



2. If you like meatloaf, there are so many recipies to try! Reccommended for the cook who likes great meals, but fast & affordable! :)



3. My family is enjoying the fact there are so many recipes and versatile things to choose from. We are enjoying each and every new meal!!! We love this book.

5 comments about Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl.

1. Whether you are a big fan of jerky, or a fan of big (lots) of jerky, this book has something for you. I never knew there were so many different recipes for jerky until I bought this book. The results taste far better than anything I've ever bought in a store. I highly recommend the book. Recipes frequently call for several pounds of meat, but you can either scale them down, or just use less meat and make more marinade than you need. The novice chef needn't worry: The recipes are very simple.

   Another review notes that the author deviates from standard guidelines when it comes to cooking temperatures, and that's true. However, most recipes call for temperatures of 140 degrees, which is just slightly below the minimum temperature of 145 recommended by the FDA. When you consider that jerky spends 8-10 hours in the oven, I don't think food safety is an issue at these temperatures for anything other than pork, which the author recommends against.

   Recipes that call for lower temperatures are left to the reader's discretion, but clearly marked as such.




2. This book was sent right away and I got it a couple of days later in great condition (NEW)Very happy



3. This book gives you everything you need to know about how to make all types of jerky. It is the only book on this subject I need. It is very straight forward and easy to use.



4. Bought this for my son-in-law for a stocking stuffer, he is into the the jerky thing. I thought it would be a nice surprise. Would buy again.



5. I purchased this book for my husband and he has made 3-4 recipes out of it. There aren't very many recipes for an electric dehydrator, but we have had success converting the recipes for other drying methods. The recipes so far have all been super salty. Also many of them are for 10lbs of meat or more so we have had to cut recipes in half. It also has a lot of 'exotic' jerky like fish and fowl.
   
   For a beginner this book probably isn't going to be quite what you are looking for. There is some good info in here, and some recipes that sound great, so if you have some experience with jerky I think it would be worth checking out.

5 comments about Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse.

1. Great find! Especially if Morton's is a favorite spot for steaks etc. The recipes are straight forward and anyone who thinks a great steak is hard to prepare will be surprised. The secret as you can see with this "bible" is not to "over-do" it with spices, marinades etc., let the flavor of the beef shine through. Highly reccommended.



2. I bought this book this book because I love their Tuna tartare and I wanted to make it at home... to my disappointment it wasn't there!
   the rest of the book was great



3. I bought the book hoping to learn more about cooking steaks. This book does not live up to the name "Steak Bible". As another reviewer pointed out, there are only a handful of pages about steaks. The other recipes look interesting and worthy of a try. In my opinion, the book is worth half the price. The other half is paid for the "Morton" name.



4. This cookbook is beautifully done. Great pictures, clear instructions, and recipes are genuine. If you want to learn some of Morton's secrets, this book is for you.



5. I absolutely love this cookbook~! It's great~ The seller did a great job getting it to me quickly & without damamge. Great transaction. Thanks~!

5 comments about Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat.

1. About 5 years ago, as I started to learn more about how factory farms were treating animals in this country, I started looking into buying grassfed meat. Grassfed meat is raised on pasture, not on feedlots. They eat and are raised as nature intended eating grass. Cows, bison and lambs are herbivores and are not supposed to be eating grain, it makes them sick.
   
   So we started buying grassfed beef, lamb and bison. Everyone in the family loved it but it was challenging to cook as it's not as fatty as feedlot beef, but it's much healthier, and tastier so we kept experimenting. I wish we had this cookbook then. It's a wonderful cookbook about cooking healthfully and has many recipes for beef, bison, lamb as well as marinades and side dishes. We base a lot of our cooking on the Nourishing Traditions Cookbook by Sally Fallon and Mary Enig (also highly recommended) and this book is a wonderful companion book. The same principles are used and the recipes we've tried have been delicious. I learned new techniques that have made a big difference, especially for cooking bison.
   
   The recipes are broken up into easy to find sections. Part one is all the basics, from why grassfed is so good for you, to ingredients, to equipment and techniques. There's a lot of detailed information here that makes the recipes even easier.
   
   Part two is the wonderful recipes. There's a broth chapter (we love broth!:), chapters for each grassfed meat; Beef, Bison and Lamb. A chapter on how to sneak healthy food such and liver into your meals, and then marinades and a great chapter on side dishes which include potatoes, vegetables and eggs. We've already made the Bone in Bison Rib Steak, and the Swiss Chard Potatoes which were both fantastic. There are many more recipes I can't wait to try.
   
   And lastly, there's a terrific index with sources for grassfed meat so you can cook your own healthy and delicious meals. I highly recommended this cookbook if you are looking for great healthy recipes for you and your family.



2. More and more people are beginning to realize the benefits of consuming healthy cuts of meat that come from grass-fed cows, bison, and lamb to maximize their health. Unfortunately we live in a day and age of industrialized farming that would rather "fatten up" these cattle on unhealthy grains and other such feed that does nothing beneficial for your body. Although grass-fed meats can cost a little more, the quality is far superior to anything you've ever eaten in your entire life!
   
   However, there is one thing about grass-fed beef that many people (myself included!) have had trouble with -- COOKING IT! Unlike regular meats you purchase in your local grocery store, these meats require a special tender loving care that requires them to be cooked differently than traditional ones. Attorney Stanley Fishman learned this the hard way when he first attempted to cook some of this meat and "ruined" it by overcooking the meat. Now he knows better!
   
   As a cooking connoisseur, Fishman realized that grass-fed meats needed to be treated differently than other cuts to avoid the chewy meat that can wear your jaw out. That's not the way grass-fed beef, bison, and lamb is supposed to taste and he shows you exactly how to make the most tender, melts-in-your-mouth foods you'll ever eat in this book. Using his dogged research style to find out exactly what he did wrong the first time around, Fishman read through hundreds of old cookbooks from around the world to see how these meats were cooked way back when. The knowledge he gleaned from those many hours of study are what comprise this book.
   
   This book is a virtual primer on why grass-fed meats and meat byproducts are actually better for you than the grain-fed, industrialized ones. Fishman shares all about the cooking utensils and techniques that you will use with the meats to prepare them for meals of all kinds, including grilling, broths, soups, and recipes galore. Although they are meat-based, not all of the recipes included in the book are necessary low-carb. But they can each be adapted to fit within your specific dietary needs.
   
   Natural real whole food advocates will LOVE this book!



3. I recently purchased this book because I have recently murdered a few pieces of 100% grass fed beef. This book is a life saver. The recipes I have tried have been delicious and the meat is tender & succulent. I love his resource section because now I can find great products easily. This book is a perfect fit into my life style and it compliments nicely the Essential Easting series of books by Janie Quinn which I use everyday. To sum things up-Life is good!!! The only problem I have now is that my family likes my cooking more than going out to eat.



4. I enjoyed this book and found it very informative and I consider myself knowledgeable about grassfed beef preparation, my wife and I buy grassfed meat whenever we can for the health benefits(the list is long and quite surprising). It is a little more finicky about temperature and length of cooking time due to the nature of meat that is developed as nature intended, it is quite different than corn finished or corn fed beef in texture, fat composition and amount of fat, and of course the taste. So, for those considering introducing more grassfed meat I recommend this book wholeheartedly. It is spot on and even though I have been cooking and experimenting with cooking the perfect grassfed piece of meat for a long time, I learned some great techniques and lots of good information that I otherwise would have never known.



5. The book has good tips for cooking grassfed meat (many of which you can find easily on the internet), but the tone of the author is so arrogant and superior that I find him extremely off-putting. His attitude seems to be if you can't find/afford the expensive, organic products he deems necessary for cooking grassfed meat, then you shouldn't even bother because the recipes won't turn out correctly. I use a combination of recommended and non-recommended ingredients and my meat turns out fine. I think he's simply got an issue with industrial-produced food. I do too, but I didn't buy this book to be lectured to about it. He's preaching to the choir!

5 comments about Just Jerky : The Complete Guide to Making It.

1. This is a good book for starters. This was a gift along with the Nesco dehydrator and it has good recipes in it for the starter. Very easy and informative.



2. Bought this for my husband, big jerky fan. He says the book is really good for recipes for marinating the meat, however he prefers the ground meat with the jerky making kit. It's faster, I think that's the biggest reason.



3. This Book says it all, a MUST for anyone that whats to make dried fruits, meats, vegetables or spices.



4. Tried one recipe so far but it's so good I don't want to break the spell. Looking forward to trying others. Thinking about getting another dehydrator to make two different kinds at once.



5. I had been making ground meat jerky for several years when I stumbled upon this little book at Bass Pro Shop one day in 2002. I couldn't resist buying it. We have since made several different recipes from the ground meat jerky chapter. Mary Bell as a talent for really creative jerky flavors. We have not had anything from this book that we didn't like. My husband's favorite has always been Teriyaki, but since I adapted the "Bob's Best Jerky" (from the whole strip chapter), that has become his new favorite. Other flavors definitely worth trying: Herb Jerky, Whiskey Jerky, Mexican Jerky (tastes like a taco - who knew, but it blows everyone who tries it away!), and Wine Jerky. I will say that the minimum cure time mentioned in the recipes seems a bit too quick to me for a complete cure; I always cure at least 24 hours in the refrigerator.
   
   In addition to the great recipes and jerky-making advice, Mary Bell has a humorous writing style. This book is fun to read.
   
   If you like jerky, and if you like making it, or even want to try making it, this is the book to get!
   
   Enjoy!

5 comments about The Glycemic-Load Diet Cookbook: 150 Recipes to Help You Lose Weight and Reverse Insulin Resistance.

1. This is not a diet book. This book explains just exactly which types of foods help you to gain weight and which types help you to lose weight in plain English. A refreshing change from all of the "diet" books out there.



2. We've heard a lot about the glycemic index in recent years, but not many people know exactly what that means and why they should care. The problem with GI is it is an incomplete equation when it comes to figuring out what impact a particular food will have on the body. A better tool is to determine the glycemic load of what you eat and that's something Dr. Rob Thompson has devoted himself to with his diet plan. In this book of recipes that serves as a companion to The Glycemic-Load Diet, Dr. Thompson teams up with world-famous low-carb cookbook author Dana Carpender to whip up some yummy recipes that are designed to control insulin spikes which lead to weight gain, hunger, and disease. One thing you can always count on when Dana Carpender contributes recipes to a cookbook is variety, mouthwatering dishes, and a commitment to keeping them low-carb. You get 150 outstanding recipes to enjoy for breakfast, lunch, dinner, dessert, and everything in between with this book!



3. I'm happy that I did research taking the glycemic index a step further and found the info on glycemic load. Definitely better for diabetes type 2 that I have.



4. Delivery was very fast and the book was in great condition. I have found it to be very enlightening. I am glad I got it. Thank you.



5. Having read The Glycemic Load Diet, I was interested to get this book and try some new recipes. Every dish I have tried so far has been easy to prepare and quite tasty. Also, this book includes an overview of information from The Glycemic Load Diet, which may be helpful for those who do not own that book.

5 comments about Bobby Flay's Burgers, Fries, and Shakes.

1. I cannot wait to dig into these recipes! Especially the Marshmallow Shake and the sweet potato fries. I really liked the section for just sauce and spice recipes that can be used on or with either the burgers or the fries. It allows for lots of variations and experimentation, both of which are key factors in my love of cooking.



2. This is an excellent cookbook. The pictures are tempting and the recipes are very simple. Bobby Flay's unique way of writing a cookbook makes you feel as though he is in the kitchen with you. I bought this book as a gift for my nephew, who had the pleasure of eating at one of Bobby Flay's restaurant. He was so impressed of what Bobby could do with something so simple as burgers, shakes and fries. (Especially the coconut milk shake) After reviewing the book, I will purchase a copy of the book for myself! This book is a must have for those who love to barbecue and inviting family and friends over!!!!



3. Bobby Flay adds condiments and flavorings to all the classics - burgers, french fries, and more - and this collection of favorites from Bobby's Burger Palace on Long Island will appeal to any interested in traditional food with a twist. Color photos on facing pages provide fun attractive serving ideas to a cookbook packed with mouth-watering American standards with a difference: perfect for any cookbook collection.



4. Bobby Flay's Burgers, Fries & Shakes is a thin offering as far as cookbooks go, but it contains some great recipes especially in the shakes section. There are some interesting takes on burgers, the Philadelphia burger is a favorite of mine, but the fries and onion rings section doesn't offer much. The seasoning and condiments section has some quick and easy recipes including a great horseradish mustard mayo, but the book stands out in the milkshake section. There are some incredibly delicious concoctions contained in the section and they are all fairly simple to make. My favorite is the toasted marshmallow and the spiced vanilla bean, toasted almond, roasted pineapple and mocha caramel also standing out.



5. What a fun and creative recipe book. I liked the themes around cities or regions, although due to so many food allergies I won't be able to eat most of them (at least without modification). Best of all are the techniques around making a great basic burger. And Bobbie's personality shines right through. It's a great tabletop book that brightens my days.

5 comments about Miss Vickie's Big Book of Pressure Cooker Recipes.

1. I bought my electric pressure cooker a couple of months ago and checked out about 6 different cookbooks from the library to try. This one just seemed to have the yummiest sounding recipes and the ingredients were a lot of things that I already had on hand. So far, I've made 3 recipes from this book and all 3 have tasted wonderful. I made the Chicken Breast on a Shingle (the shingle is broiled french bread topped with swiss cheese) with a white wine mushroom gravy. Excellent! Last night, I made the Pork Chops with Stewed Tomatoes and Red Potatoes, also Excellent! I also made a steamed mixed vegetable side dish that was pretty good too. As far as adapting these recipes for my electric cooker, all I did was cook them on high for the entire cooking time. Both meat recipes said to bring the pressure to high and then lower it to the lowest pressure possible for the duration of the cooking time and I figured since my electric cooker doesn't reach nearly as high a psi as a stove top version that it would work out to be about the same. The theory worked really well on the 2 meat dishes (the chicken breasts and pork chops were both cooked to perfection), but it needs a little tweaking on the vegetable dish (the veggies were just a tiny bit over done, but still yummy). And, this may be because I didn't have a steamer basket for my cooker so the veggies cooked in the liquid at the bottom of the pot instead of actually steaming, but I will be buying one soon and trying the vegetable recipe again.



2. The instruction manual that came with my pressure cooker gives just the basic information and very few recipes. This book is a far better source of information for general usage of the appliance, and has enough recipes to keep me experimenting for a long time. The half dozen recipes that I have tried so far have all been successful. I would recommend buying this book even before you actually buy your pressure cooker because of the information provided on various types.



3. Great recipes!
   Pressure cookers are Fast! Cooking time is Quick!
   Food tastes better and is better for you, all nutrients and flavors are trapped inside the Pot.
   Bought a new Fagor Splendid 6-Quart Pressure Cooker because the recipes were so good.
   Bought the Fagor Portable Induction Cooktop for the Fagor Pressure Cooker and it works Perfect.
   The book has information about the history of pressure cookers...very interesting indeed.
   We now save TIME and ENERGY with this Cookbook and the Meals are better than ever!
   The money we save on electricity alone will pay for all three of these items over time...



4. My grandmother used a whistling pressure cooker for years and years until the seal wore out. I just bought my own, and since she has passed on, I had no way to learn to use it first hand as I don't trust the internet for something that can explode/melt down if done wrong(nobody else has one in my family).
   
   I purchased this book after reading reviews and deciding between the top two sources. This book provides methods for a lot of different foods to be cooked. I gave it four stars because, as I saw in a different review, it does contain a boatload of sweet recipes which is not my cup of tea. That being said, the information appears to be complete and I'm quite capable of taking the main portions of any recipe and converting to my own taste. I just needed a guide to using the pressure cooker really but some others may wish to use most of the recipes so the one star reduction for a slight lack of variety, not a deal breaker. On the flip side, I did find some recipes for things I've never seen in any of my small collection of cookbooks which includes all the staple versions for the "just-learning" cook, which I am not.
   
   The directions in the book lay out how you need to do everything, they give you times, what happens when you go under/over the times, just a plethora of information, most of which you should know from regular cooking, but this is condensed cooking where 1 minute can wreck something. Keep that in mind at all times. I actually ordered a stopwatch so I can time this stuff and keep the thing on my neck.
   
   This book goes into detail about safety features and safe procedures for any type of pressure cooker out there. This is one of the main points of owning a manual such as this. My pressure cooker came with some worthless directions about safety and this guide makes me feel much better about pressure cooking in general since I'm doing it in a mini kitchen I put together where there's carpet and expensive items to be destroyed by a foul up.
   
   A personal note to add in. I think that pressure cooking should go hand in hand with an induction hob(which means cooktop for those of us who call a stove a STOVE). The instant temp change and precise control just makes sense and seems like an excellent fusion of technologies. You will need a modern stainless steel with magnetic base cooker to use induction, but its worth it (Look at=> Presto 6-Quart Stainless Steel Pressure Cooker I can/can't recommend this unit depending on your needs. Its magnetic and parts are easy to get. It doesn't pressurize to 15 psi, only 10 psi(I think).. The manufacturer page will tell you the psi, but I didn't buy it because speed is what I'm after ). Look into induction if you are just getting into cooking because it only works with certain cookware. The minute I found out induction cooking existed(and its been around a while but I just heard because I'm old school) I ordered one and I now try to use that whenever possible. It is truly awesome to cook with! To add to that, the steam coming from your pressure cooker is going to create heat in the room, but induction adds very little heat to the surrounding atmosphere compared with gas or electric, so if that has ever been a concern with any cooking you will want to check into it. In fact, Amazon is a great place to do that research, its where I did mine even though I found out about induction on Newegg through some totally random window shopping I was doing.
   
   The book does not have any pictures really. You have your basic books for that though, this is more for someone who is wishing to cook a different way and already has an idea how to cook the basic foods normally. Really, the main reason for recipe books is ideas and in that respect this book excels and gets a five star rating. I can't honestly say I wouldn't like any of them, but my natural tendencies at the store and my desires would put fewer of the dishes on my table than most people. I eat overly hot(like 120,000 scovilles hot) and overly spicy food all the time. Who knows, toss some Dave's Insanity Sauce in there with that mango/peach/lemon/whatever and I might chow down on most of these recipes without a second thought. What's in the head and the reality do not always merge well, yes? Try, try, try....
   
   Conclusion: An excellent book for the budding pressure cooker user and while the recipes lean to the sweet side there are some very good and inventive ones in this book that may send me out to the grocer to try something new.



5. This cookbook starts off explaining the history, good and bad, of pressure cookers; then provides a method by which we can test and learn how to control our individual pressure cookers in an easy/best fashion; gives a VERY USEFUL table showing time, pressure, and suggested de-pressurization speeds for most of the foods recommended for pressure cooking, and finally many recipes.
   
   Frankly, I have tried several of the recipes and found them to be quite tasty, however, I mostly appreciate the cooking table in the front of the book that explains what I need to know to adapt my existing recipes for the pressure cooker. Using this table I am able to look up an item (i.e. various meats and vegetables in their typical uncooked forms) and adapt my existing recipe "flavors" to "pressure cooking methods" and everything comes one tasting the way I expect. I did not expect to be able to cook my old tried-n-true recipes in a pressure cooker without a lot of trial and experimentation, but I have! My dishes taste as good as ever, they just cook way faster! This book enabled me to accomplish this easily.