1 comments about Betty Crocker Soups & Stews: 100 Recipes for the Way You Really Cook.

1. I purchased this inexpensive little cook book as ''food for the soul''.....I kept one book for myself and gave the other three away as gifts. One of my sons told me he has already made soup from some of the recipes and has surprised himself because he doesn't cook alot and the soups were really delicious!...AMEN! This little book was a real ''mamacita'' gift.

2 comments about Gourmet Burger, The.

1. Written and compiled by Paul Gayler (the executive chef of the prestigious Lanesborough hotel of London's Hyde Park), The Gourmet Burger is a cookbook that elevates the simple burger to an edible art form. Full-color photographs by Gus Filgate, and Gayler's methodical instructions teach the reader to create mouth-watering meals, from Bengali Chicken Burger with Cucumber and Tomato Achar, and Asian guacamole, to Pumpkin Couscous Burger in Pitas, to the Big Apple Deli Burger with Swiss Cheese and Barbecue Coleslaw, and so many more. The creations in Gourmet Burger use taste-tested applications of flavor, texture, spices, breads, vegetables and much more to maximum effect, in this recommended high-class kitchen resource for gourmets in general and burger lovers in particular.



2. Thanks to the online bookshop this fantastic book found its way to Germany. This way we can enjoy a totaly new burger taste. Easy to understand and to cook, espescially the vegi Burgers.

No comments about The Meat Buyers Guide, CD-ROM: Beef, Lamb, Veal, Pork, and Poultry.

5 comments about The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal.

1. This book passes the only test a collection of recipes needs to pass: the food tastes great. I am pretty sure I have loved everything I have prepared from this book, including the chili Colorado, the oven-roasted tri-tip, the garlic-roasted pork loin, the pork and coleslaw sandwich, the roasted leg of lamb, the roasted pork tenderloin with rum pecan glaze over sweet potatoes, the boneless short ribs with tomato and fennel, the Korean short ribs, the Chinese braised pork loin, the Thai pork curry, the Catahoula smoky short ribs and, of course, the pot roast and brisket. Unlike a previous reviewer, I do not find that the recipes call for exotic ingredients, and unlike another reviewer, I do often consult this book for last-minute meal ideas. An excellent reference and kitchen companion.



2. I've had this book for awhile now. You can just read through it for insight into particular types and cuts of meat, or look for specifics. Every recipe has been great, but the real value has been learning the skills to cook meat perfectly almost every time!



3. A must!!! Not only a great cookbook - the written information is worth it. We call it our "meat bible"



4. I am 58 and am a very good cook and I cook a lot. I highly recommend this book. It gives massive amounts of useful info...the Joy of Cooking but for meat. Useful stuff on different cuts and how best to cook them. Great recipes. I have had this for over 2 years and used many recipes....there is one problem. The cook times in my experience( maybe it is my stove/oven) are much too short. So be aware if you use the recipes the cooking time is not long enough. That is the only complaint and I still rate it 5 stars.



5. I refer to this book as my Meat Bible. It is fun to read but also the most usable and comprehensive cookbook I own. There is lots of information about different cuts of meat. The recipes are clear and they really work. I've cooked over 40 recipes from the book and they all come out great. There are recipes for a wide range of cuts of beef, pork, veal, and lamb using a wide range of cooking methods and from a wide range of North-American and international cuisines. There is also a long list of recipes for brines, rubs, and marinades. I've owned my copy for 8 years and have gifted it to several friends. Definitely recommended.

2 comments about Simply Israel - A Collection of Recipes from the People of Israel.

1. As Israel is a melting pot of many different cultures, T. Gila Levine did a great job of compiling recipes of almost every ethnic group in Israel as well as typical Israeli recipes that are well-loved around the world.
   
   Some of the recipes come with wonderful pictures of the dishes so that you can see what they look like.
   
   It is a wonderful gift to friends and family who love Israel and it's food which I highly recommend.



2. I just returned from a three-week vacation in the Holy Land. I loved the food and I saw this book at the Garden Tomb and purchased it. Since returning home, I have been please to find the receipes of my favorite Israeli foods in this book. I especially love the Israeli Salad that seems to be served at every meal. I made my own version and found that it just didn't taste the same....so I went to the cook book and found the receipe, made the additions to my salad and was so pleased to have the salad that I had been enjoying in Israel.
   
   I look forward to making many of the wonderful dishes I learned to love in Israel and this book will be a wonderful addition to my cook book collection.Simply Israel

5 comments about The New Steak: Recipes for a Range of Cuts plus Savory Sides.

1. I love this cookbook! It has great simple BBQ recipes and the Truck Tacos alone are worth the book. The recipes are not just steak, but great combinations of meat, starch and greens. Lots of meals for the summer and summer parties.



2. I love this book!! The best part are all the side dishes -- it's so great to find something else to put on the plate besides a plain old baked potato and veggie. Some of them are simple and some are really exotic but so far they've all been spectacular!! I bought this book looking for ways to flavor up our weekend steak on the grill nights because my husband likes his steak cooked past well done. I didn't expect a "steak" book to include all these amazing side dishes. I love it, highly recommended!!!!!!



3. This book is a gem, a collection of great offerings in a lovely package. The fine writing is a major treat, too. We've been giving Cree LeFavour's cookbook "The New Steak" to everyone for birthdays and other occasions. One friend announced that he had taken it to be to read before falling asleep, so that he could savor the recipes, enjoy the photos, appreciate the excellent writing and perhaps influence his dreams. For us, it's the best new cookbook in a very long time. We give it top marks.



4. This has become my favorite meat cook book. The recipes are easy to follow and Ms. LeFavour has come up with uniquely creative and tasty side dishes. Aside from covering the traditional cuts, she focuses on some of the less popular, but tasty and inexpensive cuts, such as hanger steak, flank steak, strip steak and flat iron steak. We just bought seven more copies to give away to friends and family over Christmas.
   Great recipes to fit every budget!



5. I bought this book because I needed new ideas for steak. I got way more than I bargained for. This book is beautifully written and is full of great pictures. The book is divided up into types of steak. The chapters are, in order, American Steak, Bistro Steak, Latin Steak & Far East Steak. The recipes I have made turned out perfectly, and i found that the suggested cook times are acurate. I have made the Skirt Steak Straight Up, Rib Steak with Orange bell pepper puree & Truck Tacos.
   
   The sides provided go well with the steak's seasonings and are creative, like fennel gratin, yuca in tangelo sauce, mango salad, beet chips, kohlrabi salad & corn griddle cakes.
   
   I highly recommend this book to anyone who is bored with the same old t-bone and baked potato. For more of my cookbook reviews visit [...]

No comments about Crock-Pot Soups & Stews Cookbook.

3 comments about Taste of Home Ground Beef Cookbook.

1. Almost every recipe in this book that i've tried is worth keeping. A few too many time consuming recipes or too many ingredients required. It's my go-to book when i'm trying to figure out what to do with the ground beef I thawed out the night before. Many family favorites from this book. Definitely worth buying!



2. I thought I was buying the 2005 copy writed book, that is the book pictured, but instead I recieved the 1999 book. Now I have 2 of them. The book was in excellent condition, but it was just the wrong one.



3. This book provides some cheap, inexpensive recipes using ground beef. My boyfriend likes to use it, since he works better with written recipes.

3 comments about Beef: And Other Bovine Matters.

1. Jason Lowe's lovely color photos of completed dishes embellish BEEF AND OTHER BOVINE MATTERS, a meaty presentation from a chef and restaurateurs who provides not just a cookbook of beef dishes, but insights on the history and importance of beef cattle breeds and usage. From roasts and steaks to unusual dishes such as 'T-Bone Steak with Turnip and Mustard Gratin', this is a winning presentation for any cookbook collection.



2. For a book specialising on one ingredient (in this case beef) one should expect a bit more than a collection of recipes. I would have likes to see an insightful discussion of different cuts of beef, different breeds of cattle and how taste changes, different cuts in different countries, different aging and feeding practices, etc. The book has a couple of pages on these topic but they are very superficial.
   
   There is nothing wrong with the recipes, but equally good recipes can be found in any general cookbook. So I cannot recommend this book. However, I would say it is a good present to a guy who doesn't like cooking but loves beef.



3. John Torode's `Beef' gives information about, of course, beef - advice on how to buy it, where it comes from, meaning the different breeds of cattle. He includes beef sources, telephone numbers and web sites, but gives no ratings of them other than which have grass fed beef. He diagrams beef cuts and where on the animal they come from.
   Many of his recipes are not the basic ordinary ones and some of his ingredients are not the run of the mill either, such as palm sugar and sweetbreads; but if you want to try something different then this might be the book for you.
   There is advice on how to cook a great steak, especially if you would like them to taste like those you get when you eat out and how to make a good burger or roast and do beef on a spit.
   His recipes include; stocks, soups and gravy, (try his onion gravy, it's easy and fantastic!). Other recipes include; carpaccio, salads, snacks, pasta and rice, pies, stews and braises, corned beef, bresaola, pastrami, steaks, veal, offal and sweets (desserts).
   I would say this book is good for serious cooks or those who want to be as least as far as beef is concerned.

5 comments about Steak Lover's Cookbook.

1. I was excited when I first received the book. At first glance it looked compact enough, with large print that is easy to refer to. I was disappointed at the lack of real pictures (it's difficult to follow recipes without a color picture as a guide!). I wanted to learn methods to cook steak. This book basically gives you a bunch of different sauces and side dishes. If you are one of those steakhouse lovers that believe in nothing but salt, pepper, and a hot grill/pan to make the perfect steak, this book is not for you.



2. First, I have to say that this cookbook has the best guide I've ever found to figuring out the doneness of a cut of steak without having to slice it open and let out those wonderful juices. That alone made its purchase worthwhile. The rest of the book is organized by cut of steak. There's the tenderloin chapter, the T-bone chapter, porterhouse, strip or top loin, rib, rib-eye, sirloin, chuck, etc. Each chapter starts with information on that particular cut: what its texture and taste are like, how large and thick it tends to be, what it may be called by your butcher, and how it can best be cooked. If you really want to turn out the best steaks in town, it's hard to find a better resource than this cookbook!
   
   Some of the recipes in here are fairly standard. For instance, in the tenderloin chapter you'll find the classic "Steak au Poivre," or peppercorn steak. Some recipes are twists on classics: such as Surf and Turf, Asian Style. Rice pulls recipes from various cuisines, such as Stuffed Filets with Ancho Sauce, Steak and Noodles Vietnamese Style, and Three-Pepper Fajitas. You'll also find a few recipes that won't quite fit your standard view of steak: Asian Beef Salad with Cucumber, for instance, or flank Steak Sandwiches with Red Pepper-Dill Ketchup. Some are his own recipes; others are from various other chefs. You'll also find appetizers and side dishes, from Beer and Cheese Spread to Mango Guacamole.
   
   New and interesting things are done with steak in this book; it's about as far as one can get from slapping it on the backyard barbecue two minutes before the football game. These are sumptuous and inventive dishes. But I think Mr. Rice realized that if he was going to put out a steak cookbook, he would have to cater to that other crowd as well. So every now and then you'll find him exhorting you to "serve it with beer!" (I think that last quotation should be imagined in a deep, manly voice.)

   Not every recipe in this cookbook is equally stunning; some are merely mediocre. But the information provided is top-notch, and there are certainly some real prize-winners among the recipes (our favorite is the Bloody Mary Steak and Sauce).




3. I found this cookbook interesting reading because it also includes buying and cutting tips as well as recipes for side dishes.



4. I rank this up there with the "Twelve Months of Monastery Soups" cookbook as a reliable source of tasty recipes. The cheese dip is awesome, as are the steak fries. The book provides a varied selection of recipes for various cuts of beef. In addition, it gives recipes for what to serve before, during and after the meal. A frequently used cookbook in my house along with "Hot, Hotter, Hottest" by Janet Hazen and "Garlic, Garlic, Garlic" by Linda and Fred Griffin.



5. the two men who recieved the two books, like them and use them to make different recipies and learn about the different meats they use. One fellow has his own beef cut to his choice so this makes a difference to select some different cuts.