5 comments about The Complete Keller: The French Laundry Cookbook & Bouchon.

1. Excellent recipes from 2 restaurant I can barely afford to visit and the few recipes I have tried so far are excellent and very close to what I enjoyed at Bouchon. Can't wait to impress my friends and family with French Laundry!



2. Beautiful book, should be in everyone's library who loves to cook. The French Laundry is not for the everyday cook to find something for dinner but it will inspire you to look at food as a creation and work of art, not just something you ingest.



3. The French Laundry is the best cooking book I've ever purchase each recipe is detailed in exceptional for chef's and home cuisine.
   the Bouchon is a good one but not as good as The French



4. I've been taking these books out of my local library for over a year. I finally decided that I needed my own copies, and wanted the slip cased set.
   These books are worth every penny. This is the best quiche recipe I've made. No matter what filling I choose it always gets rave reviews. Try the buchons they work fine in mini muffin pans if you don't have the timbale molds. Think of these as food porn the photography is luscious. If you like to cook buy these books...



5. If you are serious about cooking. These are the books you must have. I have a hobby of collecting good cook books. So far they are the best. Thomas keller indeed is our nation's treasure.

5 comments about Cooking with All Things Trader Joe's.

1. Okay, I fully admit I am not a gourmet or an accomplished chef. I judge strictly on what sounds and looks yummy. I received both this cookbook and the "I Heart Trader Joes" cookbook as Christmas gifts, because I love Trader Joes and everyone knows it. The OTHER one is fun, appealing, tasty, and simple - not to mention much less expensive. The author of "I Heart Trader Joe's" blatant love for all things Trader Joe's is apparent in her introduction, instruction, and recipes. The items are appealing to the masses and beautifully photographed. I could see myself preparing almost every recipe for my friends and family.
   
   This cookbook, on the other hand, is stodgy and stiff. Many of the recipes are complex and strange. and the photographs are universally unappealing. A large number of the photographed recipes are suspiciously shiny, with a somewhat viscous look (like the item was coated with vegetable oil to seem more tasty - like a "Mr. Universe" contestant's shaved bare chest...).
   
   Photos in cookbooks should not make one shudder. But don't take my word for it. Get thee to a book store and thumb through it before purchase. If the glistening Honey Mustard Chicken or swamp-like Wilted Spinich with Attidue looks appealing to you, then by all means order this book.



2. I LOVE this cookbook! First off, let me just clarify that I don't like to cook because most recipes are too complicated and you have to traipse around town to source the ingredients - With the Trader Joe's cookbook I know I have only ONE store to go to (so nice when I have my three small children in tow), plus I have discovered - very happily - that the recipes are all super simple to make and the beautiful photos are a lifeline to gauge what the finished product should look like (phew!)...
   I have this book permanently perched on my cookbook stand as I feel it has deserved its place of honor. From easy appetizers to have on hand to meals that seem very fancy (wink wink), I am thrilled to have my little secret helper book to make me look like I know what I'm doing in the kitchen. No longer scared to have the book club gals at my house when it's my turn to host, either - yay! I have given several of these out to friends as well (the few that don't already have it!). Can't wait to see what's up next.Cooking with All Things Trader Joe's



3. I shop at Trader's Joes about once a week, so I've really enjoyed experimenting with new recipies from this book over the past 6 weeks. I tried some on family and guests over the Holidays, and our favorites were Orange Cranberry Scones, Olive-Stuffed Bread, and Chicken Tortilla Soup. Since I work full-time, I appreciate the fact that the recipies are extremely easy to follow, and require very little time to prepare.



4. great book, alot of good ideas. I and my daughter both shop at Trader Joes and will both be using this book alot



5. The concept of the book is really great. It makes shopping at Trader Joes easier and provides fast, healthy, and very easy recipes. However, about 1/2 of the recipes I've tried so far did not turn out. There are some excellent ones (Le French Lentil Soup is one of the winners), but some that were just not good (Persian Green Bean Rice was over spiced) and some didn't even cook properly when following the instructions (Go Go Mango Chicken came out raw).

5 comments about Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine.

1. "The best fertilizer for a vineyard is the footsteps of the owner." Tabor captures the sentiment of this statement as he gives his readers a sense of the passions of the California winemakers whose wines were in the Judgment of Paris. These pioneers did not have a choice; they had winemaking in their DNA.
   
   Tabor has an interesting story to tell. The bio-sketches of the legendary winemakers are truly American: immigrants, innovators, entrepreneurs, and scrappy. The cross-pollination of ideas and methods of creating wines occurred in all directions and continues today. Because soil is so important to the character of wine, Tabor faithfully included the geological makeup of the soil and sub layers in the description of the vineyards in California and France. Tabor captures these winemakers' special ability of looking at land and determining it suitability for sustaining a vineyard - how do you learn that? Tabor also includes the importance of the agricultural information available to these pioneers from the University of California at Davis. The emergence of these winemakers is very much like the process of creating a good wine.
   
   As a Californian and having lived in Napa for a while, I was aware of the tasting in 1976 at Paris, but never had the appreciation or history of its impact. I enjoyed this book because it skillfully connected so many of the puzzle pieces of my experiences.
   
   Take this book, along with Mastering the Art of French Cooking, with you on your next trip to the Napa Valley. Visit these wineries, stop at the restaurant, Julia, at Copia, and enjoy the treasures of this valley.
   
   Thanks to George Tabor who captured this bit of history for us to savor. The impact of this little event in Paris is still reverberating globally. Cheers!



2. With Judgment Of Paris, George Taber takes the reader on a journey through time, following a set of characters, sometimes through generations, who have made the wine industry what it is, or at least what it was before it started to slip. The wine business is becoming more and more another corporate calamity, with a few holdouts supplying very little, very expensive, top of the line wines while a good many are producing middle of the road wines for somewhat fair prices. But when the tasting written about in this book took place, the California winemakers consisted largely of devoted, tireless men (and a few women) who poured their every ounce of energy and knowledge into producing wine that would surpass any others in the world. Most of the world agreed at the time (1976) that France made the world's best wines. Taber tells the tale of the great event where California wines were pitted against French wines by an English wine expert, in France. A Time magazine reporter stationed in France, he was the only journalist to attend the tasting. Not because he was the only one asked, but because most thought the tasting was doomed to be non-news. After all, French wines opposite California wines? You didn't need to be a genius to figure out who'd come out on top of that one. Or did you?
   
   This book is a wonderful insight into the minds and tactics of some of the world's greatest winemakers. It tells of the lives of many of the major players in the growth of the Napa Valley and Sonoma County as a wine haven. The loving detail to which Taber enlightens the reader to wine's past is delicately interwoven with stories of small wineries and hard working winemakers struggling to get a place of their own, then planting and harvesting their grapes, and the endless challenges they faced to get their final product to be the best it could possibly be. I couldn't suggest this more vehemently to anyone interested in the wine industry, or to those who just like to read stories of greatness and how it is achieved. Taber did an amazing job researching this book. You will not regret buying it!



3. Loved the historical recount of the land, the wineries and the wine makers, didn't love the superfluous progression of modern wine closing chapters.



4. I knew a little bit of the history of the Paris judgment. Since this book is told by someone present there, it is the most reliable source of information. I think the history is very interesting on itself. I just though the author could do better... He takes a lot of pages on the story of the wine makers, which is interesting but too much detailed. The judgement itself has much less space, and I think the author could have taken it longer. After the judgment and its repercussion the author takes a lot more on considerations on all world regions...
   It is all interesting, but I had bought the book for the Paris judgement, not for the author's opinion on South African wines.



5. Taber does a very good job telling the story of the famous 1976 wine tasting that included both top American and French wines. What he does especially well is provide context about the event and the history leading up to it. The book presents an overview the history of wine in both France and California, and including some of the individual stories of the California winemakers which is key to understanding the significance of the results of the tasting and makes the story more personal. Taber also demystifies the event which has been over analyzed and told in a charming but highly inaccurate movie, Bottle Shock. The tasting took place over two hours and was witnessed by only one reporter - Taber. Some reviewers of the book complain that there is too little written about the tasting event. The reason for that is pretty simple. Some experts convened, tasted, voted, and left. It was all over in a rush and there wasn't much to report about the activities of that short period.
   
   What Taber does particularly well is explain that the tasting was not intended as an "us versus them" contest, but as one wine merchant's means of helping market US wines in France by having French wine experts recognize the quality of California wines. It was the reaction of the public afterward that gave the tasting its unintended significance.
   
   The real message of the book is that the sharing of information and collaboration of winemakers around the world, modeled after the experience of the Californians, has helped widen the production of good wine globally. Countries such as South Africa, Australia, and Chile have quickly become major producers of very drinkable wine. While some bemoan the globalization (some call it Parkerization) of wine, Taber points out that there are still new producers such as those in Portugal who are creating great new wines using unusual local varietals. While some of the bad domestic wines will be replaced by those of major producers such as Australia's Yellow Tail, that may not always be a bad thing.
   
   The reason for rating the book 4 stars instead of 5 is that some of the writing is choppy and repetitive (how many times do we need to be told about the wine making process and the importance of malolactic fermentation?). Don't let this discourage you. Most of the book is well written, and the stories of some of the individual winemakers are fascinating.
   
   I think I'll go have a glass of wine now and relax.

5 comments about Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture).

1. 
   
   This is a wonderful book by nutrition expert Marion Nestle. Reading it really change my life. The information within this book really opened my mind to what is really happening, not just what I learned in undergraduate university nutrition classes.
   Please read this. Borrow from the library if necessary, but I purchased it and highlighted so many great thoughts so I could show others.
   If you read any book about health or nutrition, make this the one. (Then read the China Study, by T.Colin Campbell)



2. I plowed my way through this book across many late-nights at my favorite 24/7 coffee bar, easily ignoring all of the "local atmosphere."
   
   If you can handle heavy academic reading, this book is practically a Woodward & Bernstein thriller -- an extremely engrossing exposé concerning the VERY ugly political underbelly of the American food industry, and how it chugs away to keep all of us as confused as possible about our food choices and what honestly constitutes sound nutritional guidance.
   
   If you're boggled by choices that SHOULD be simple, such as trying to figure out whether it's healthier to eat butter or some chemical facsimile which includes ingredients you couldn't pronounce to save your grandmother's soul, the spotlight on politics in this book will salve your frazzled mind. The decades of political insanity and posturing surrounding something so seemingly simple as [what food pyramid version is permitted in schools] says so much about the ENTIRE industry. Don't feel badly if you're a bit confused about "good nutrition," because you are NOT alone. Scores of millions of Americans feel the EXACT same way ... and Big Food likes it that way!
   
   Nestle's writing does indeed get rather heady in some sections; however, she's challenging decades of contradiction, confusion, obfuscation, and outright lies that Big Food has tried to sell to America, so it really is necessary for her to preemptively buttress herself against anticipated challenges from Big Food and their seemingly-endless supply of lawyers and lobbyists. Ignore the negative reviews.
   
   If heady, heavily-cited reading is NOT your thing, feel free to check out the [similar reading] suggestions, because there will probably arrive some point (or several) at which you REALLY want to throw this book at the wall. Just an honest observation.



3. Had to read this for a college class on Consumer Science. None the less, this is actually disturbing and eye-opening about the industry. You can really see many of the examples that she points out in current time.
   
   If you enjoy nutrition, food or health, this is something to put on your reading list.



4. Originally published in 2002 and updated in 2007 Marion Nestle's "Food Politics" is an informative if academic read. She explains clearly and patiently how the food industry has co-opted nutritionists, government agencies, and schools, threatening the health and safety of consumers and children. And when they cannot co-opt they choose to misinform, lie, slander, or sue, as when Texas cattlemen sued Oprah Winfrey. Especially frustrating is how, thanks to their successful lobbying and close government connections (there seems to be a revolving door between the Food & Drug Administration and the executive suites of food conglomerates such as Monsanto) the food industry can legally mislabel their products to misinform consumers. This is especially true for vitamin supplements, which can make a lot of outrageous claims without ever having to go through FDA approval.
   
   The only problem with the book is that it is perhaps too right. Since the initial publication of "Food Politics," a lot of other books, sometimes based on the original insights offered in "Food Politics," have been published that gives readers a more comprehensive and disturbing look into the manipulations and machinations of the vast and powerful food industry. And this past summer a documentary called "Food, Inc." came out, which puts in stunning and striking visual context the problems with the food industry. Even Marion Nestle's new book "What to Eat" distills all the insights from her first work.
   
   Reading "Food Politics" then is slightly redundant. That is not the fault of the author. Indeed, it's a testament to how influential the book has become.



5. I had no idea about the politics behind food, Its a great resource and the information is Life Changing. Read the book "Plenty - Eating Locally on the 100 Mile Diet" by J.B. Mackinnon, Brilliant Addition!

5 comments about The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant.

1. Summary: With these recipes and techniques you can almost magically turn relatively few items into unimaginable dishes that highlight the main ingredient. While some recipes can be complicated as written, you can take shortcuts and still enjoy amazing results.
   
   This books lets you precisely duplicate the amazing dishes at Zuni Cafe. However, you can decide whether (for example) you'll follow the beef stock recipe or buy beef stock pre-made. Whatever you do, don't deprive yourself of such delicious food only for lack of time to follow each recipe to the letter. Take whatever shortcuts you need.
   
   This book not only provides amazing recipes, but also has great suggestions and techniques that will make you a better cook. Within each recipe are suggestions on how you may want to improvise, to make the dish your own. I simply have not found another cookbook like this.



2. I like to cook, but this book is entirely too esoteric. I have never made a recipe from it.



3. This is a revolutionary and amazing cookbook. Is it for everyone? I would say NO. This cookbook is for those who value extraordinary culinary experiences. If you want a cookbook that will give you weekday 30 minute recipes, this is not for you. If you want a cookbook that produces memorable and extraordinary culinary experiences (at the expense of some effort, time, getting top-notch ingredients, attention to detail, and some practice) that you and your dinner guests will remember forever, this is your book.
   
   This cookbook is extremely detailed, with both the "how" as well as the "why". The section on pre-salting meats alone is worth the price of the cookbook.
   
   While I consider myself to be a medium-to-advanced cook, I will proudly say that the Zuni Roast Chicken with Bread Salad is one of the best dishes I have ever made. Does it require pre-salting the chicken 72 hours in advance? Yes. Is finding a 3 pound chicken challenging? Yes. Is the technique hard? No. The reviewers who find Judi's recipes esoteric, in my opinion, are off base.
   
   The Pasta Alla Carbonara, while requiring fresh sheep's milk ricotta which was a pain to find, was eye-opening,magical, and unlike any Carbonara I have had here in the States.
   
   The Rosemary Roasted Potatoes was, in my wife's words, "the most potatoe-y potatoes I have ever tasted."
   
   I have a laundry list or recipes I cannot wait to try, including the Braised Fennel, Mock Porchetta, Brasato, Citrus Risotto, Madeleine's Omelette, Pasta with Preserved Tuna, Zuni Gnocchi, Braised Fennel, and Pot Au Feu.
   
   In addition to eye-opening cooking techniques, Judi is a very good writer, and you will love reading her stories even if you never attempt a single recipe from this book.
   
   I own many cookbooks, and this one is definitely in the top 3. Highly recommended.



4. This book covers a selection of Italian (and a few French) dishes served in the author's Californian restaurant. The recipes comes across as quite Italian, but there might be some very slight Californian modifications. This is a recipe collection but there is also a fair bit of background material explaining the dishes. This is actually interesting. In many cases writers add anecdotes that are just fake or totally trivial. Not so this author, who tells us that she observes a lot and and takes copious notes when travelling to taste food, starting as a teenager. These notes were probably very handy in picking the recipes (they are very varied) and sprinkling the text with tidbits of useful information. The books is a pleasure to read and the author comes across as a likeable person (not really that important, but anyway).



5. And I own a lot of cookbooks, well over 100. The is a very thoughtful and intelligently laid out cookbook. Judy Rogers is a genius at least as far as cooking goes. The roast chicken with bread salad recipe alone is worth the price of the book, and there is so much more. As I read somewhere, (here?) just reading this book will make you a better cook. There is in depth information on many techniques and methods that will make you a better cook. I would pay twice what I paid for this book. It is truly one of the two best cookbooks I have found so far. Okay, the other one? Thomas Keller's Ad Hoc at Home. Fabulous!

5 comments about Chez Panisse Vegetables.

1. Best as a source of general information, rather than a recipe book. Beautifully illustrated, each vegetable chapter gets a concise discussion on buying, storing, varieties, and even growing your own, followed by a few pages of recipes. Most of the recipes are fairly simple and a bit "sketchy", as in not a lot of detailed step-by-step instructions. If this style appeals to you, you will probably like this book. If you're expecting a traditional cookbook, maybe not. There is a companion book, Chez Panisse Fruit, in a similar format.



2. Have been using this cookbook for 2 years & love it! Organized with vegetables in alphabetical order so you can buy a fresh inseason vegetable and look it up to see how to prepare, store & cook it. The best! Bought this one for a friend & it arrived quickly & in excellent condition. Really tasty recipes from Chez Panisse's repertory.



3. This is a fun book. Very personal. Sort of like walking through a farmer's market with Alice Waters as your tour guide. If you are a fan you will probably love this book.
   Each vegetable covered gets its own chapter, with a discussion of varieties, seasonality, some anecdotes maybe and some recipes. The recipes are often just loose sketches - "grab a handful of the freshest something, toss it with some superb olive oil and a pinch of some other fresh thing" - a style which, at its best, provides a refreshingly laid-back and ingredient-centric launchpad for your own experiments but at times can be a little frustrating. Alice Waters has probably forgotten more about vegetables than I'll ever know and I can't help wishing that she had taken a more exhaustive approach here.



4. It's true. You really can't go wrong with Alice. Her appreciation for the freshest, finest ingredients grown and prepared with care never fails to shine through in her books. This book is organized beautifully (alphabetically by vegetable, recipes listed from simplest to most complex), and she provides a clear and inspired introduction to each vegetable at the start of every chapter, including notes about seasonality, caring for it in your garden, and preparation tips. A must for any lover of food!



5. Ordered this for my daughter-in-law off her wish list and she was very happy with it.

No comments about The Gastronomica Reader.

5 comments about Bouchon.

1. Bouchon is a beautifully photographed coffee table cookbook. Its 360 pages are filled with some of the restaurant's most popular recipes that have been tested for the home cook. Keller provides detailed instructions, essays and informative tips and techniques to achieve French bistro perfection.
   
   Keller, chef and proprietor of The French Laundry, opened Bouchon in Napa Valley in 1998. Unlike The French Laundry, Bouchon is fashioned after the many bistros in France, with bistro comfort food that Keller truly enjoys. Keller explains in his introduction that "bistro food is not about specialized ingredients, rather it is about precision of technique brought to bear on ordinary ingredients."
   
   Bouchon covers the vast array of classic French bistro fare, everything from hors d'oeuvres, onion soup, frisee salad with bacon and poached egg, quiches, savory tarts, croque madame and other sandwiches, mussels, stews, roasts, and steak frites to crème caramel, chocolate mousse, dessert tarts and even profiteroles. Dishes are stylishly photographed. Close-up photos allow the reader to see proper techniques and results.
   
   Recipes titles are in both English and French. The recipe for My Favorite Simple Chicken-Mon Poulet Roti has only six simple ingredients. Keller explains to salt and pepper the cavity, how to truss the bird, and provides valuable tips and techniques to achieve a crisp, salty and flavorful skin. The adventurous cook will find recipes, like boeuf bourguignon and duck confit, well laid out.
   
   "The Importance of Onion Soup", one of the twelve informational essays, demonstrates Keller's passion for his craft and a true respect for high-quality ingredients. His sidebars, tips and techniques offered throughout the book, explain how the home cook can achieve perfect, satisfying results. A mini cooking lesson captured on each page that will engross the reader.
   
   The last chapter, "Basic Preparation and Techniques", will allow the home cook to lay the foundation that so important to build upon. It includes recipes to prepare stocks, sauces, aioli, butters and sweet dough and creams. How to prepare a bouquet garni or sachet is also covered, as well as, instructions for brining.
   
   Like Julia Child's, Mastering the Art of French Cooking; Keller and his collaborators have created the gold standard for classic French bistro cuisine. This alluring book will have the reader starting at the beginning and working their way through to the end. A must-have for any lover of French food.



2. I got this book for my wife at Christmas, along with its companion French Laundry. Since then I have enjoyed Keller's elegant and classic recipes, especially his Quiche Lorraine. My wife is an excellent cook having grown up around the restaurant business, but as a (very) amateur cook myself I was probably most impressed by Keller's recipe for brioche. Normally this light table bread is considered something of a challenge to make, but Keller guides you right through the process. And, in both French Laundry and Bouchon he provides you with guides to where one can find the more difficult to locate cooking tools and foods (quail eggs, duck confit, rendered duck fat, whole rabbit, and pig's trotters).
   
   Though I did not get this book for myself, I like to think that I have been the primary beneficiary of Keller's extremely well written and beautifully illustrated cookbook - in fact, you'll find it would function equally as well as a coffee table book.



3. This is a great book for anyone looking for some great traditional French bistro recipes. Keller is a true culinary perfectionist!



4. OMG! This book was suggested by a friend at the sports club, I love to cook and have a small appetite but my joy comes from cooking for others. The book, the paper, the photography, the simplicity are all I feel a triple A rating.The pictures and the stories make this an amazing cook book and one your friends will love to glance through if it is on the coffee table.
   
   Amazon shipped so fast although I must say I bought the French Laundry Cook Book at the same time. Both amazing books but Bouchon is a more simpler style



5. This book is a common topic at my Culinary College. The concepts and attention to detail offer insight, methods and techniques used by chefs which are invaluable to the home cook. If you are in interested in learning more than just combinations of ingredients then this book is for you.

5 comments about The French Laundry Cookbook.

1. Acting on the premise that one can never own enough cookbooks (the forty or fifty we own makes only a modest cooking library), we added three new cookbooks this year. All are excellent. And the year before, our son gave me a fourth cookbook that's also excellent.
   
   Let's start with the classiest. Thomas Keller owns and operates The French Laundry restaurant in Yountville, California. "Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention," writes Keller in The French Laundry Cookbook, co-authored with food writer Michael Ruhlman (Ruhlman's The Soul of a Chef, 2001, is a really good book about what drives professional chefs to seek perfection). Food writers pretty much agree The French Laundry is either the best restaurant in the world, not just America, or if not Number One in the World, then Number Two or Three. If you want to eat there (as we do some day), you must call for a reservation two months ahead of time on the morning of the first day of the month. Call any later and the restaurant bookings for that coming month are all filled.
   
   Keller's inventiveness with foods and his meticulous attention to detail are legendary. They are well documented in this fantastically beautiful book. It includes Keller's recipe for his signature appetizer, Pearls and Oyster, which marries caviar and oysters in a bed of creamy pearl tapioca. There a few -very few- of the 150 recipes in this book that an adventurous chef might try at home -there is an intriguing recipe for gazpacho and one for a lasagne that Keller cooks for the staff meal before the restaurant opens to the public--but most of the recipes are way beyond the capabilities of even the most advance home chef and require expensive, sometimes exotic ingredients. (Keller does a lot with caviar, lobster and foie gras, and where in Modesto do you purchase a pig's head or fresh killed squab?) The desserts sound heavenly but are complicated to make as well. (Doesn't fresh-made banana ice cream with chocolate-banana crepes and chocolate sauce sound good?) But then, The French Laundry Cookbook isn't so much a book to cook from as an inspiration, a work of art, a rollercoaster read. I'm glad we own it but I don't see myself cooking anything from it in the near future ... although there is a recipe involving artichokes that looks good.



2. ... you may want to check out the Carol Cooks Keller blog--- carolcookskeller dot blogspot dot com. In 2007-2008, this young woman cooked her way through this book, although she had young kids, a busy life, friends and neighbors to enjoy, and all the rest. She managed to do this by spreading the elaborate steps of the recipes through the week, doing a bit each day. For a cooking 'hobbyist' like me, that sounds fun--just like a motorcycle mechanic fools around with his bike all the time, or a woodworker likes to slip out to the shop to do a little work. So although this cookbook is not about everyday cooking, but instead a mad adventure with something new, her writings did inspire me to order this cookbook and start with the Gruyere Cheese Gougeres (pardon lack of accents!). Final hint: Carol's near-to-final October 17, 2008 entry lists the recipes from this cookbook that she recommends as Great First Steps. She also includes her Top Ten Favorites from the book. By the way, I have absolutely no connection with this blogger, nor did I read her postings in "real time", as she was writing it. Jus' sayin'-- if you REALLY want to get a feel for what it's like to cook these French Laundry recipes, Carol jotted down her step by step experience of every single recipe, as she cooked them, month by month, and included many helpful photos, comments from friends who tasted the food, and did a great job documenting both great successes, along with some total failures.



3. A book to read from a to z before even cooking anything! Thomas Keller shares his passion and experience with a genuine interest to make us better cooks with respect to the food. No 21 minutes meal fixes...



4. I bought this book online from Amazon.com for my grandson for Christmas. He is a Chef and has won awards for his creations. I only glanced through it, but it is, indeed, a handsome looking book. The cover is wonderful, and my "quick read" before wrapping it for Christmas was most favorable.
   When he called to thank me for it, it was obvious he was impressed as well as proud. Thomas Keller is his idol as the best Chef in the world.
   I was also impressed with the rapid delivery of this item after I ordered it.



5. I just finished making 'Pan Roasted Striped Bass with Artichoke Ravioli and Barigoule Vinaigrette' for my wife for Valentine's day. I picked this one because it looked like an easier recipe. It was challenging, took two days to make, I had to substitute several items, but it was worth it. Not only was it the best thing I ever made, it was the best I ever ate and I learned a lot in the process.
   
   If you are looking for a challenge, this book is it. I would just give you one piece of advice. Don't feel that you have to do everything verbatim. I didn't make my own Ravioli Pasta and I had to use Haddock since Striped Bass was out of season, but again, this was the best meal I ever had. And I've been to some top restaurants in Boston, New York, Napa Valley and San Francisco.
   
   This book will be worthless for a beginner. But if you've mastered the more difficult recipes from Gourmet magazine and the Food Network, this book is the greatest challenge and will be the greatest reward for you.
   
   I'm too tired to think about trying another recipe for a couple of months, and too broke.
   
   But you can bet I'll be 'window shopping' through the pages to get ahead on my next project.
   
   My sincerest thanks to the authors for sharing their expertise.

5 comments about Giada at Home: Family Recipes from Italy and California.

1. "Gaiada At Home" is a really good collection of mostly Italian\Mediterranean style recipes that are actually practical for the average person to make. I enjoyed Gaida's light writing style and the personal stories that accompany each of the recipes. The accompanying pictures, mostly of the food but also some of her family, are well done and add to the overall light friendly feel of the book.
   
   As for the actual recipes, some of the ingredients might be hard to find in a regular grocery store but we are lucky to live near a good sized town that has a well stocked Italian market, so we often get fresh cheeses, oils, and breads that might be hard to find elsewhere. The recipes are fairly easy to follow and include the tips required to successfully make the dishes.
   
   My wife does most of the cooking in our house (her choice, not mine), but my daughter and I occasionally get assigned a meal to plan and prepare. We decided to make an event out of it and try using four of the recipes from this book: "Grilled Asparagus and Mellon Salad", "Butternut Squash Soup" (but without the recommended "Fontina Cheese Crotini"), "Roasted Beef Tenderloin with Basil-Curry Mayonnaise", and "Pomegranate and Mint Sorbet" (since we have an Ice Cream maker). It was an expensive experiment but I was surprised how well our meal turned out. We also did have far too much food left over for the six of us, so we could have left out the soup or salad (but I liked the soup best).
   
   This is a very good cookbook with a wide range of dishes for every meal of the day!
   
   Highly Recommended!
   
   CFH



2. I'll preface by saying I'm not completely unbiased. I've watched Giada's cooking show for years and have already made many of her recipes (none were included in this cookbook though), mostly with success. I love the way she explains the dishes within the context of what region things come from and includes bits about her own experiences. This cookbook is no different and I found it delightful.
   
   The cookbook is divided into 7 sections: soups and sandwiches, meat, poultry and fish, desserts, appetizers, pasta and grains, vegetables and salads and brunch. At the beginning of each section, Giada gives an explanation about where these types of foods would be eaten in a traditional Italian meal and how she's adapted some of them to conform to an American style of eating. These sections are written in a nice, conversational style and remind me very much of her chatter on her cooking show.
   
   There are some recipes that just don't appeal to me, mostly in the appetizer and vegetable sections. Olives and tapenades are too salty to me, and if the recipe only called for them in small amounts, I didn't use them at all and the end result was still great tasting. The Tomato Basil Tartlet was the most successful of these: the recipe called for puff pastry, tapenade, fontina, cherry tomatoes and basil leaves. Since the tapenade was the bottom layer on top of the tartlet, followed by the fontina, I don't think the texture of the dish was affected and in my opinion, tasted better.
   
   My favorite section was the desserts. Giada has a sweet tooth, and as with recipes I've made from her show, the ones here are equally amazing and I ended up testing nearly all of them. My favorites, in order of their appearance in the cookbook:
   
   Poached Pears in Honey, Ginger and Cinnamon Syrup (I could eat this every day)
   Espresso Chip Meringues (awesome and easy)
   Lemon Hazelnut Tiramisu (a gorgeous, light twist on the original)
   
   The sandwich section of the book I used generally as a guide, rather than using everything in the recipe, mostly because I just wouldn't use things like zucchini or eggplant in combination with cheese.
   
   There were only a few cases where I couldn't locate ingredients: zucchini blossoms (seasonal), Medjool dates, Taleggio cheese, Moscato wine and smoked sea salt. A lot of the recipes call for olives and capers and most everything (with the exception of the desserts) is a combination of savory/sweet tastes.
   
   The recipes in this cookbook are accessible, don't require a whole lot of steps and aside from remembering to pick up proscuitto, pancetta and various cheeses, most ingredients can already be found in any non-Italian kitchen. I think this is not only a great addition to anyone's Italian cookbook collection, but really, for anyone who enjoys cooking.



3. This new cookbook by Giada (gee-ah-da) is a fun combination of some classic Italian recipes along with some more modern ones. There are a good number of easy to prepare, yet delicious, recipes that are a good compromise for today's busy lifestyle. For example the Whole Wheat Pita Chips with Mascapone-Chive Dip was something that was extremely easy to make, yet turned out very fancy and delicious. Our guests *loved* it. The book has good variety as well, including sections on:
   
   - Appetizers (Italians call this Antipasti)
   - Soups & Salads
   - Pastas / Grains (Primi)
   - Meat, Poultry, Fish (Secondi)
   - Veggies, Salads (Contorni)
   - Sweets (Dolci)
   
   Some dishes I have my sights set on next are: Bucatini All'Amatriciana w/ Spicy Smoked Mozzarella Meatballs. Honey-balsamic Lamb Chops. Vegetable Parmesan. Espresso Caramel Bars.
   
   In summary, things I like about this cookbook:
   * Includes some classic Italian recipes.
   * A good number of recipes are very easy to prepare.
   * There are some more modern recipes thrown in for fun.
   * Good breadth: even includes good brunch and beverage recipes.
   * Quality of recipes: Everything in here looks good.
   
   What I dislike:
   * A minor nit: I prefer a more traditional Italian cookbook, but that's just personal preference.
   
   Overall a great addition to our cookbook library.



4. As always, Giada comes through for us with the best recipes! The photos in this book are stunning and make me want to cook them all right now!! However, this book arrived just when I had to go on a specialided diet, so I've adapted a few to fit in with what I can eat, but I'm just awaiting the day when I can enjoy them the way they are meant to be. Many of the Italian recipes are similar to the old faded handwritten ones from my own grandmother, yet made more current somehow. Giada is skilled in updating the old Italian recipes.



5. Overall, quite a nice collection of recipes with many I can't wait to try as these look to be more "authentic" Italian rather than the somewhat "Americanised" ones many cookbooks contain. But... there are quite a few requiring ingredients that are difficult, if not impossible, to locate in my area of the country (rather rural).
   
   The primary recipe I got this book for is "Lemon Hazelnut Tiramisù" as I *love* tiramisù as well as lemon and hazelnuts. This sounded right up my alley. It is wonderful and quite a distinctive change from the *normal* tiramisù! No coffee is used which was a suprise - I didn't know you could make tiramisù without coffee.
   
   The book reads like one of her shows. Each recipe begins with typically entertaining but brief summary, history, and/or personal view/observation before the ingredients list. Everything is in a very readable font with the ingredient list in a bolder font to help it stand out a bit. The instructions are detailed but conversational making for an easy read and preparation. I did not notice any odd or difficult techniques needed to complete a recipe and most should be doable by an "average" cook.
   
   My largest complaint is the lack of photos on many recipes. Section introductions are in a large font and take entirely too much space with a full page photo for the section, a section index, description of typically two pages, and a page or two of family photos. The family photos are nice, but I'd rather see more photos of the prepared recipes. The section descriptions could have been done with single pages and the section index could have been included on the main section page further reducing unnecessary page count leaving more room for recipe photos. Many recipes do not have an accompanying photo which is almost inexcusable with modern cookbooks. That said, I probably shouldn't be *too* hard on the family photos as the book *is* called "Giada at Home: Family Recipes from Italy and California".
   
   Unfortunatly, I'm unable to critique the index as my copy is a "screener" copy which does not have an index. It also does not have high-res color photos, but the B/W ones of the recipes *do* look good with nice layouts.
   
   Overall a fun read and nice recipe book. If you're even remotely a fan of Ms. De Laurentiis I highly recommend that you pick up a copy.