5 comments about Susur: A Culinary Life, Books 1-2.

1. Delusions of Grandeur-Self Proclaimed "Toronto's Local Hero"
   
   I am an intermediate level amateur cook, and pretty aware of cutting edge chefs, cooks and well written cookbooks, and Susur Lee and his book's grandiose recipes may wow small town folks and some home cooks, however he is delightfully delusional in his self importance, proclaiming himself THE "Local Hero" of Toronto, when my long time Toronto friends have not even heard of him!
   
   I highly suggest you first read his very complex, hours long recipes, before spending good money for just 50 or so difficult and few recipes.
   
   Chicago's Chef Charlie Trotter has similar recipes in terms of ingredients unobtainable to less than high end restaurant chefs, and may also have 20-40+ ingredients per dish, requiring an army of assistants to pull it off, however he does not have an entire book devoted to a sycophant praising his own wonderfulness. His combinations also "taste well" together in reading the ingredients, and he has books with "doable" ingredients and they are quite cookable by home cooks.
   
   Susur credits his departed wife Marilou with his success, but others who gave him a "leg up" don't rate even a photo in this paen to his brilliance, as Susur takes back stabbing jabs at better known chefs who helped his career.
   
   Instead of, having say instructive photographs at different stages of a complex dish's creation, he has instead chosen such childish photo selections as photos of his wonderful doodles of his own name, his hand written recipes, and doodling of a seating chart...
   
   Does "You're Su-su vain" come to mind?
   
   Hold that song in mind, as you smile and flick through the first 113 pages of his ego inflating toady's drivel, without even seeing one real recipe.
   
   Oh, the recipes are in the "second" bound book, tighly bound, like a dead Siamese twin to this "first" book. So yes, he has thus published "two" books...um, sure, Susu, we're counting with you. Clever ploy; publish "Susur's Cooking Triptych" next time, and get credit for 5 books, total! (Toronto is certainly still cleaning up from the ticker tape parades for this self proclaimed "Local Hero's" creations!)
   
   Why pay $50 (now down to $30) for only fifty some pretentious recipes, each with 25-45+ ingredients that you are more likely to laugh at, than cook... even one bloated recipe? Borrow this from Susu's large stack of "returns", or from a library, first, before buying!
   
   Forget about "The Emperor's New Clothes"...this is the "Emperor's Trendy Cook Book!"
   
   I do like the professionally styled photos of his creations. You or I could cook them if we had 2 assistant cooks,the strange collection of fresh ingredients, and gratuitous foie gras and black truffles added to many recipes.
   
   Susu's has a dreadful hodgepodge of instructions and techniques, having the reader hopping between both "books" to cobble together a dish, and there's no Table of Contents to organize this chaotic collection.
   
   He knows cooking techniques. I'd happily dine at his restaurant. Teaching techniques by a book is another story. For beginning and intermediate cooks, the cooking techniques that he glides over are far, far better explained in many cookbooks that the professional chefs already consult.
   
   Some well thumbed cookbook/testbooks include "On Cooking Techniques from Expert Chefs"-Labensky, "Essentials of Cooking"-James Peterson, Jacques Pepin's "Complete Techniques", "La Varenne Pratique"- Anne Willan"The Zuni Cafe"-Rodgers, "The New Making of a Cook"-Kamman, "Glorious French Cooking"-Peterson, "Modern Art of Chinese Cooking"-Trop, "The Key to Chinese Cooking"-Kuo, etc.
   
   Big Propblem is...home cooks, without two helpers, will be very frustrated by the hard to find ingredients and the time consuming, convoluted recipes in this cookbook.
   
   Try making Susur's "Pan-roasted scallops, with sunchoke puree, pancetta, periwinkles in truffle sauce and preserved lemon".
   
   Hmmm, if someone mixing up 1000 snippets of culinary nouns in a hat, then let a trained gerbil randomly pick out, then line up the first 10 to 15 words that came out... the resulting recipe titles may even be more appealing to you and I than Susur's convoluted "con-Fusion" titles that easily awe rookie foodwriters and rookie cooks...
   
   Make his "Elk striploin with yamaimo, arame, uni, with burnt butter soy sauce", (40+ ingredients) or try "Braised veal cheek, with parsnip puree, cocoa nibs, grapes stuffed with dry-cured olives, and parmesan (also with over 40 ingredients).
   
   Maybe the "Tuna with wasabi and parsnip mousse on cucumber jelly with crispy squid ink noodle" would whet your whistle. I'd rather go to the grocery store and make "Spiced seaweed crusted red mullet with saffron mayonnaiase and zuchini flower fritters".
   
   A memorable dish is "Roast squab and foie gras stuffed squab legs in port sauce, with lotus root and baby corn, blueberry preserve, and taro root fritters" (>30 ingredients).
   
   Step aside, Charlie Trotter, you've been "out Trottered" by Susu and his caramelized nuts...
   
   For the amusement value, the professionally styled photos of plates that would leave most folks hungry from the tiny portions, and the sad need for the dramatic Napoleonic pose and prose by the self proclaimed "Local Hero of Toronto"... I still give him 3 stars...it takes guts (braised with cocoa, blueberry and truffle oil), to be so sweet and childlike in his vanity!



2. Given the acidity of previous reviews, let me start with some background on myself: I am an American not resident in Canada; I am a non-professional chef -- I cook for myself, my family and my friends. I love food, both from the philosophy that one can learn the history of a country or region by learning about its cuisine and from the perspective that I truly believe we are what we eat ... and the miserable record of American health and longevity is directly due to the poor quality of what we consume.
   
   I first saw Susur on Food Network's "Chef du Jour", where well-regarded chefs would do a single 30 minute program on a topic of their choice. That was at least 8 years ago. I think he may have been on one or two "Ready, Set, Cook" programs, but I'm not certain. He certainly didn't push to become a "celebrity chef", at least in the TV sense. He did become a celebrity in the culinary world: becoming one of Food & Wine's "10 Best Chefs in the World" is not a self-serving proclamation -- it is an evaluation by those who can and do taste the food of all the best and near-best.
   
   I've had the good fortune to have an expense account and a business that required me to take clients to dinner, so I've had the privilege of eating at many of the finest restaurants in North America, Europe, Japan, and Australia. My personal opinion is that Susur belongs among the finest and if in Toronto, it would be my first choice of a dining location -- yes, even if I were paying the bill myself -- some meals are worth every penny of the cost.
   
   I've eaten at his restaurant in Toronto many times, on business trips. The food has always been spectacular, along with the service, along with the description of the philosophy behind each dish. A meal at Susur's not only satisfies the body; it's an education in itself. Again, this is not simply my opinion -- read the reviews in Toronto's newspapers, or read the reviews and look at the scores in zagat.com. Susur isn't the only "great chef" in Toronto, but he is clearly in that category.
   
   Finally, to the book itself: Yes, the binding is unusual), as is the organization (would I count it as 2 books -- no -- do I think that volume 1 as a biography and volume 2 as recipes are two very different works -- absolutely yes). Most chefs don't provide a personal biography and discuss the evolution of their philosophy of cuisine. If you want lots of recipes you can make with ingredients found anywhere, there are thousands of such cookbooks to choose from (start with Rachel Ray's "30 Minute Meals" and go from there). On the other hand, if you want to learn about how to layer flavors, and see how a master puts together a pantry, this is the book to read. The same advice (for flavor, you need sauces, pastes, and other preps) is given by most chefs in cooking courses and is found in lots of other cookbooks -- just to mention a few in Chinese, try Barbara Tropp's "China Moon Cookbook", Nina Simonda "Spoonful of Ginger", Eileen Yin-Fei Lo's "From the Earth" or Emily Grace's "Breath of a Wok". Susur's are more complex, and more subtle, but taste the food and you'll see how it transcends anyone else's.
   
   Is this a book I will cook from daily? No, and Susur is the first to admit that his cuisine needs a tremendous amount of manpower to achieve. Will this book teach me to be a better chef? Absolutely. Will it have a place of honor in my kitchen? Assuredly. Study it, think about it, and learn from it ... and if you have the opportunity, go to Toronto ... and taste it.



3. This book its all about creativity by a man who has been over looked for too many years as one of the worlds Top Chefs. This book is in one simple word "Awesome"



4. Pretty coffee table book...don't buy for the recipes unless you are a professional. I am a chef and have been at several for and five star establishments. I had the pleasure a few years ago to do a banquet with Susur and he is the real deal. Will his techniques translate to the amateur cook looking to learn from his book? No. These are professional recipes designed to be executed by a top class brigade with years of technique and time to prepare the needed mis en place. But as a professional, the way he approaches food as well as the culinary foundation that he has built for himself is unique and will be appreciated by those in the know. What isn't pretentious about a $50 coffee table book? This book gives exposure to a unique and talented chef who is grounded in solid technique and is able to translate that into well presented and balanced dishes that are not silly fusion. Definetly worth a look.



5. i bought it for my boyfriend, who is an aspiring chef and loves asian cuisine. he loves it - its a beautiful and inspiring book. i wouldn't recommend it for anyone who is just interested in cooking at home.

No comments about British Columbia Heritage Cookbook.

5 comments about The All New Purity Cook Book (Classic Canadian Cookbook Series).

1. My mother has a purity cookbook that we use for everything! I have never had pie crust so good! This has many of the same recipes in hers but now I can have my own and it was very inexpensive. I even got her one since her other one is falling apart and covered in stains. I recommend this cookbook to everyone!!



2. this is a really good cookbook, very basic. If you have no other cookbook, you could get along very well with just this one. A lot of historical perspective, and very basic cooking techniques.



3. I purchased this book for my wife because she has the original from the 70s. it is so worn out and has pages missing because it gets used so much. the recipes are the best period.



4. My two grandmothers used this cookbook like a bible. They still have the original book, but now they're both tattered, falling apart, and some pages are even unreadable.
   
   When one of my grannies turned 85, I bought the new cookbook for her. She was so excited. She had to hide it because all her children wanted to 'borrow' it to do their own cooking.
   
   When my mother heard I was buying one for my granny, she wanted one too. I'm thinking of buying one for myself as well.
   
   It's just that good!



5. I was so happy to find this book listed in your selections. I had "worn out" my original copy of this book, and was looking for a replacement. It is perfect, and with this one now do not need any other cookbook.

5 comments about North American Clone Brews: Homebrew Recipes for Your Favorite American and Canadian Beers.

1. I'm glad I read my copy of North American Clone Brews before reading the reviews in this column. Give a guy a break! The book is fine. It does what it purports in a concise and readable manner. So, yes, "White Plains", Mr Russell's book contains a typo. Obviously he did not mean to mash (by my calculations) 16.75 lbs grain in 2.5 gallons of water. Mistakes happen. As to reduce the bittering in a full boil: to many variables affect hop utilization (at best 30%) to worry about this. Keep it simple. Relax, don't worry...."White Plains" and his admirer from Texas clearly have some axe to grind. Odd that with all the "many errors" in the book both 'reviewers' point out the same two-and both got the weight wrong. The variety and scope of this book alone justify its purchase. Having examined the quality of the recipes, I plan to do my brewing this season exclusively from North American Clone Brews.



2. I bought this book and I am having a hard time with it. I have been an extract brewer for 15 years. I'm responding to "sioux181" when he says "Give a guy a break!", give the brewer a break. I bought the ingredients for two of the recipes in this book and when I started making them, I realized that the conversions he made from mini-mash to extract were incorrect and I had to guess at what to do. How can I give the author a break? I will admit that mistakes happen, but you sound like you must be the author because any homebrewer would be very upset with incorrect information on brewing a beer. Both the errors that were pointed out previously are pretty obvious. However, I don't think the author spent the time to correctly convert to extract. For the Immortale recipe I start with 3 gallons of water for the specialty grains, he tells us to omit some ingredients, then follow the mini-mash recipe. It wasn't until I started that I looked at the mini-mash recipe and it said to sparge with 4 1/2 gallons of water. I have never brewed an extract beer using a 7 1/2 gallon boil (for a 5 gallon batch). The other recipe I made was Whale Tale Brown Ale, with his recipe I would end up with a 5 gallon boil. If I wanted to do a 5 gallon boil, I would switch to all-grain. It is obvious that the conversions are incorrect. Every recipe is like this. I have to guess at how much water to use for the specialty grains and sparging. Also, among various other small but important pieces that are essential to brewing, he has completely forgotten about adding Irish Moss.



3. While there are mistakes in this book (as there are in Clone Brews and Beer Captured), overall this is a worthwhile book-all the recipes I have made from this book have turned out well.

   Much of the criticism of this book seems overdone. Beerman11, for instance, says that the extract version of the Immortales recipe asks you to continue the recipe with mini-mash recipe, and that this would require boiling 7.5 gallons. In my copy, the extract recipe asks you to use the mini-mash recipe after the boil--which would result in a boil of 3 gallons.

   Admittedly, some of the criticism is fair. The book does not suggest lowering the amount of hops for the all-grain recipes, which is odd. I could not find the barleywine error mentioned elsewhere (although I'm not a big barleywine fan); it is possible mistakes in the first edition were corrected. On the other hand, Russell did actually include lagering in his recipes, which the Szamatulski's did not in Clone Brews (and included only in the Helpful Hints section in Beer Captured, their latest book).

   Frankly, I suspect many of the problems with this book are a result of the publishing format, which applies to both of the Szamatulski's books as well. The short, one-page recipe format doesn't leave enough room to discuss technique and other issues involved with making the beer, and I think a lot of useful information is left out. However, I can get this information elsewhere.

   Overall, I liked this book better than the original Clone Brews and almost as much as Beer Captured.




4. I love this book. It is informative, original and full of some very good recipes. There are great instructions for the both beginner and seasoned brewer. There is a good variety of easy recipes and just enough variety in the complex brews to keep you busy for months. Each recipe has a complete header of beer specifics. Great for the beginner who wants to move beyond the basics.



5. There are a few problems with this book, as already stated elsewhere. However, this is a very good book to get you very close to your favorites brews. I've done 5 recipes from this book, and have been pleased with all of them except the Fat Tire clone (try #2 is in the secondary). It saves a lot of research time trying to formulate your own clone recipe. It also is educational.

5 comments about Chef at Home.

1. I really thought that cooking shows were mainly blase' affairs; that is, until I saw the Chef at Home show featuring Michael Smith. This in turn caused me to purchase his cookbook or cooking reference by the same name! Now, I can easily read his comments and follow up on dishes I think I would like which were featured in the show by looking at this book.
   
   If you need cooking inspiration, something to make it fun, then this book is for you!!!



2. From the very first day I saw "Chef at Home" I was immmediately addicted...this is a book highly recommended for the "can't cook, won't cook" folks like myself, as well as the seasoned pros. Don't leave this book on a coffee table!!!
   
   Every recipe (most of which I have seen created on the show) is easy to follow (there are some ingredients I wouldn't touch with a 10-foot pole, like mushrooms), and the stories behind them are fascinating. I especially enjoyed the personal tidbits Michael included along the way, and the marvelous photos of him with Rachel and Gabe - wish I had that little boy's palate when I was his age!
   
   Thanks Michael for sharing your life and vision on cooking with your fans.



3. Too early to evaluate at this time. First reading indicates that I am satisfied with the purchase.



4. I originally saw Michael Smith on TV while on vacation in South Africa. I could not wait to get the book and I have not been disappointed. I love the way he helps you through recipes and encourages you to add your own touches to make the dish your own.



5. Excellent cook book, very easy to follow and the meals are lovely. Very user friendly.

5 comments about Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska.

1. Everything we have tried from "Kathy Casey's Northwest Table" has been incredible!! I highly recommend it to anyone who wants to impress their Family and Friends with delicious (and fairly easy---a must for me!) Northwest favorites. You can't go wrong!



2. Last night we finally got rid of the left over turkey from Thanksgiving and I get to think about fixing something else. I think I'm in a shrimp mood, and this book just fell open to page 66 with Sesame Roasted Shrimp Sticks with Zippy Apricot Dipping Sauce. Spicy, quick, easy and they look absolutely delicious.
   
   As you would expect, this book from the Northwest has a lot of seafood. More ways to cook salmon that you can count (well, really you could count them) including some ways that are quite different from the others I've seen.
   
   Another food area that has a lot of production in the Northwest is fruit, and some of her combinations of fresh fruit with farly shart ingredients like blue cheese look like the evenings side dishes are well taken care of.
   
   Complaints, well there's one - Martini's are sacred things, you don't go messing them up with things like cucumber and sake (see page 38) - you don't even make them out of vodka - yuch! And Seattle Expresso Martini isn't really a Martini at all. Then again, the Slow-Roasted Martini Short Ribs (page 134) maybe I won't do shrimp tonight after all.
   
   There are a lot of things here that you don't see in other cookbooks.



3. This beautiful coffee table cookbook has it all; from creative uses of apples and hazelnuts to raspberries and rhubarb (w/honey mousse!). Crab, salmon, muscles, oysters, and halibut all here as well as pork loin, lamb, chicken and duck. And the cocktails and desserts are spot on for our region. As a northwest native and editor of The Good Home Cookbook: More Than 1,000 Classic American Recipes, I can say that these recipes well represent our region in a classy, tasteful and accurate manner. I highly recommend it!



4. I just picked up Kathy Casey's new book and I love it. I must admit that I am one of those cooks that needs pictures to entice me to make something and Kathy's cookbooks always have them. Her salad recipes are to die for. So many salads are just so bland, but the Endive salad with Roasted pears is amazing. I'm also a big fan of her French Seasoning salt. I put it on everything!



5. I have to say that even though I love food and finding awesome recipes, I rarely use the awesome cookbooks and recipes that I already have. EXCEPT THIS ONE! I can honestly say that I have made and tasted several of Kathy Casey's recipes. I really like that the ingredients are all easy to find in your local, normal grocery store. (B/c I want quality AND a one-stop shop.) I also love the flavors that come from the finished product. Try the crab cakes or endive salad!

3 comments about A Taste of Quebec.

1. French-Canadians and New England's Franco-Americans will be delighted with the presentation in this supberb cookbook because the recipes reflect the traditions of the French culture in North America. Pictures are beautiful and a history of each dish is provided.



2. I bought this book last March to recreate some favorite dishes for my French Canadian boyfriend here in Los Angeles. We have made several dishes together, and all were proclaimed a great success (by him, the expert taster!). It is an enjoyable book as well, dividing the culinary landscape into regions with intros etc. that made me more educated about Quebec regional cooking. I highly recommend this book.



3. I really enjoyed this book - it breaks the recipes down according to Quebec regions and is rich in history and the stories behind the recipes. It has everything from Eggs in Maple Syrup (!), various versions of Meat Pie (Tourtiere), various Sugar Pie recipes, and finally, to the famous Jo Louis cream filled cake that started the Jo Louis empire. Every French Canadian person I've ever showed the recipe book to has immediately wanted a copy of it. Highly recommended!

5 comments about The Anne of Green Gables Cookbook.

1. I bought this book for a friend, but before I gave it to her I poured over it. It is adorable and a great book for True Anne Lovers... and not just for kids! I made the raspberry cordial and it is simply delicous. This book brings back memories of Anne's adventures and important events in her life. You will enjoy this book if you are an Anne fan or if you are a cook... you will LOVE this book if you are an Anne fan AND a cook!



2. I gave this book to a friend (25 yrs old at the time) and she loves it. We are both huge Anne Shirley fans and actually L.M. Montgomery fans too. This is a very sweet book that provides you with memories of some of Anne's memorable moments and adventures.



3. This book is amazing! The recipes are easy to follow and absolutely delicious :) I had to do a project for Home Ec. in which I planned and cooked a 4 course meal, then had people evaluate it, I used only recipes from this cookbook and it was fabulous. I would definately recommend this book to anyone. The illustrations add a wonderful touch to this masterpiece.

   P.S. I got 96% on my project :)




4. I received this cookbook a long time ago, when I was a little girl and could not cook. This book gave me the confidence to prepare delicious dishes, like Anne's saucy chicken and Mrs. Irving's Shortbread. The first dinner that I cooked for my boyfriend (now he is my husband) was Anne's saucy chicken. He was so impressed that he thought I was a chef or something. What he did not know was that was the only recipe I knew! Since then, I have expanded my horizons, but I will treasure this cookbook forever.
   
   PS: My husband and I went to Prince Edward Island for our honeymoon, so my love for "Anne" definitely determined our destination!



5. I tried the shortbread recepie yesterday and it came out delicious. I was impressed! My parents, who are big fans of shortbread, loved it. My mom (who also makes shortbread) said it was the perfect taste and sweetness. Best of all it was easy, quick, and the ingredients were simple. Can't wait to try all the other recepies! (They also look easy enough).

3 comments about The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food.

1. This book is but an adjunct to any self-respecting (bacon) cook...I found it interesting, for the most part. I suppose it does make a fine (but lightweight) addition to my massive collection...but then...who doesn't know how to cook bacon?



2. In response to the prior review, there's definitely much more here than just instructions on how to cook bacon -- the book includes recipes using bacon in all different kinds of dishes, even dessert, believe it or not! I always find James Villas's books to be thorough and well-written, and this one is no exception -- definitely a great gift for a bacon-lover!



3. I got this book as a gift and skimmed it before giving it to the couple. Every recipe was interesting and looked tasty. I always look for cookbooks that have lots of pictures and this one delivered. They even had bacon desserts that looked appetizing as well. A definite bet for every bacon lover.
   
   mmmmm....BACON!

5 comments about Rebar: Modern Food Cookbook.

1. I love this cookbook. I just cooked three of the recipes for dinner guests
   Painted Desert Salad, Baked Black Beans, and the Yam and Pepita Quesadillas. They were all a hit. This book was purchased after my boyfriend made the Quesadilla's for me for dinner one night and then a few days later a friend recommended the cookbook and I found the recipe. I thought he was just really creative!
   Both my friend and boyfriend say that there isn't a bad recipe in this book. I believe it.



2. One of the best cookbooks out there - bar none! All the recipes are easy to make and the ingredients are easy to find. Favorite recipes - Basil Dressing, Painted Desert Salad, Enchiladas....
   
   I get rave reviews whenever I open this book and use a recipe!



3. We visited Rebar while on our honeymoon in Victoria, BC. My husband is vegan and I am not. We loved it so much we brought the cookbook home and it has been a total hit since. There are so many great recipes in this book I would not know where to start, but the Fajitas with the Baja Baked Black Beans and the Monk's Curry are among our favorites. My husband had a lot of vegetarian cookbooks, which has really helped me adjust my repetoire, but the Rebar cookbook is probably more heavily used than any of them!!



4. I love this cookbook. The recipes are inspired and fresh, and each one hsa been fantastic. I particularly recommend 'African Yam and Peanut Soup' and the 'Quinoa Corn Salad'. Both are fantastic and have been made many times in my kitchen!



5. This is one of my favorite cookbooks!! I love the fusion behind many of their recipes. I also hold any cookbook in high regard when it emphasizes making most everything from scratch...even tortillas!!!! This cookbook has a great section just for basics that will start any cook off to a good start.
   
   A few points, however, that not all of the recipes I think are to the correct amounts. I do not mind this so much as it only takes a bit of "tinkering". Also, for those who do not live in an area where you have access to an excellent natural foods market, you might be limited on a few of the recipes. I still, however, think it is worth it to have this cookbook.