5 comments about Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker.

1. The selling point is these are receipies for two. Who eats this much? I've been making the soups and stews and am left with servings for at least four. I don't want to eat the same soup for the next four days. I've tried halving the receipies but how do you half a 1/8 a tsp or 2/3 a cup? Tried a pinch and 100 ml but things turn out crusty, watery or bland. I doubt the author actually made all the receipies in a crock pot, especially a pot designed for two? In the soups, my potatoes come out undercooked and the other vegetables over cooked. Is it supposed to be like this? No pictures. No calorie/nutrition info. What do I do with those extra ingredients that I used just a part of since grocery stores refuse to sell anything in less than packets, especially herbs?
   
   And plan on a frying pan for many of the receipies. But then why bother with the slow cooker when I could be done in another 10 minutes on the stove. I want to prep it the night before, start it in the morning and eat it when I come home from work, so adding indredients into the process, as is often recommended, is not helpful. I found the one or two paragraph substituion of fresh herbs for dried ones after one receipe but this would have been most useful on the actual receipe pages. It's a crock pot not a four star restaurant kitchen and then you tell us that fresh herbs break down in a long cooking process and are not recommended! Then why list them as ingredients for something cooked 6 plus hours?



2. I gave this to someone who is one of the hardest people to buy for and she absolutely loved it. She has used it a number of times and loved the recipes she has made and cant wait to keep on trying new ones.



3. I just wanted a cookbook to provide some appealing alternatives to the "Hawaiian Chicken" and "sweet and spicy meatballs" recipes that came with my slow cooker. I have tried several from the book and they seem to work fine, in the sense that there is nothing conspicuously wrong with the food produced. However, it doesn't taste very good. My family (even the children who, on the whole, prefer their meals to be bland) are equally unimpressed. I think one problem may be that I sometimes cook the recipe longer than the time suggested because, like other reviewers, I use my slow cooker when I'm out for the day, so a recipe that has to cook for 6 hours gets cooked for closer to 8 (no timer on my machine). Even so, I'm not convinced the results would be materially improved with a shorter cook time. The Chicken Cacciatore I tried tonight was so flavorless that I reread the recipe to see what I'd left out. Nothing. The recipe called for onion and garlic, which I used, but no other seasoning. It was very, very boring. I'm going to try to revive the leftovers with a little salt and pepper and some basil and oregano, but it was pretty disappointing tonight.



4. I bought this for a bridal shower gift. Very pleased with the product. Would buy for my self.



5. I am a a genuine foodie! Thought this book might be something new. It will be for someone else when I gift it!

5 comments about The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City.

1. The book arrived in the condition as mentioned. I would definitely buy from seller again.



2. After traveling to Paris for the first time in February 2009, I often find myself day-dreaming of picking up and moving to the amazing "City of Lights." David Lebovitz shares his experience doing just that in this wonderful book. It's witty, charming, and while reading it you'll taste the foods that Paris is so famous for. He brings the city to life...both the good and the quirky! If you're a foodie or simply love Paris, you'll fall in love with this book...and have plenty of laughs along the way!



3. Chef David Lebovitz dares all by leaving a comfy home and work life in San Francisco, sells everything that won't fit into a suitcase, and moves to Paris! This book is part storybook, part tour book, part gossip, part cautionary tale, part cookbook, and ALL FUN!! This is a very enjoyable "sit on the couch on a rainy day and drink cocoa and read" type of book- the only reason I recommend a rainy day is that reading the book is so cozy, you will not want to put it down!! It is such a fun read! This dear man loves food, people, and Paris!! Makes you want to zip over there for at least a couple of weeks. And if you read this book, you can be sure that you will truly go "well armed!" The book contains tip on particularly enjoyable restaurants, cafes, chocolate shops, and a very bold interpretation on Parisian culture and nuances from a standpoint us Americans can understand and will be GRATEFUL for!! In example, if you've ever been to Paris, you have no doubt been bumped and pushed while waiting in line for...well...ANYTHING! And you've no doubt seen TONS of Parisians simply and boldly cut in front of the head of the line! One of the cultural gems explained in this book is an explanation for this phenomenon, and what one might do about it! This little nugget, and some WONDERFUL and EASY to play with recipes can be found in this wonderful and playful book.



4. This is a riot- a quirky, personal and evocative look at Parisian culture through the eyes of an American pastry chef gone French. David Lebovitz calls it as he sees it, with a carefully controlled cynicism that is wrapped in humor, a veritable puff pastry for the mind...He also shares a number of tantalizing recipes that I have not yet tried. For anyone who has been to Paris, or for anyone contemplating same, this is a fun must-read. Merci beaucoup Daveed!



5. I loved this book, and was sad when it ended, it was so funny, he had me in tears. As for the redundancy and whining some reviewers mention, I don't think they are connecting with the author's particular self-depricating and ironic sense of humor.

5 comments about Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook).

1. Very disappointed. Small amount of photos. Will probably not use. Her books are always to great I was very disappointed.



2. I have had this book for easily 2 years now - 365 is a lot of recipes! Some are great - like the Christmas pasta - and some so so. But overall, if you have an ingredient in your fridge or pantry and can't think what to do with it, this book will be a big help. It will also make you have certain ingredients on hand that you might not have had before - like polenta and chicken stock. If you like to try new things, this is the book for you!



3. We've had this cookbook since it came out and we still use it more than any other cookbook we have; we still haven't even cooked all of the recipes that we are interested in! Like any other cookbook, there are recipes that will appeal to you, and others that will not. With that said, there are 366 recipes in this book, there is more than enough to keep you occupied. There is a huge variety of proteins in this cookbook as well as lots of pasta-based meals and vegetarian meals.
   
   Now if you are expecting to get in and out of the kitchen with a meal in exactly 30 minutes, then you should not get this book. These meals are 30 minutes or less with the prep work already done. Because most of us buying these books are not cooks, we cannot just blast through the prep work while cooking the recipe like Rachael does. I'd say that depending on the recipe the prep work can range from 5-15 minutes. So add the 5-15 minutes to the original 30 minutes, and that's when you can expect your meal. Also, if you ever watch Rachael's 30 Minute Meals show, you would know that she moves extremely fast in the kitchen to get a meal out in 30. If you do not plan to move like that, then you should expect your meal to take a little longer. If the recipes you see on her show do not appeal to you, then do not expect something different from this book; it is all the same!



4. I like Rachael Ray, it took some time. The first time I saw her was on her daily talk show and in the beginning she was this annoying, loud woman who used too much oil and fat in her recipes. But she grew on me! Now I really like her. And her food looks so delicious on tv, so I had to get a book!
   I've had this book for two years, but didn't use it until recently. The reason? No pictures (well, there's a few on the pages in the middle, but just a handful, and there are 365 recipes in the book!) and odd ingredients (many of then you can't find in my country) Also buying all this stuff, like three different types of fresh herbs.. well it's costly! So I put the book away, got a job and never saw another episode of daytime tv again!
   A couple of years later on, I got the Scandinavian equal of Tivo, started taping Rachael Ray and was inspired again. I took out her book and started cooking, been going through a few recipes now and some of the dishes are just great! Love it! She does use a lot of foreign ingredients, so I have to skip some recipes and too many of them contain mushrooms (which I do not like) but I keep seeing Rachael Ray cooking and talking when I study the recipes which makes it all so much easier and fun! My only complaint now is that she could still have produced more photos AND I found out all the recipes are online on her website..
   I might some of the other books she has written in the future and I will definitely continue watching the show - and the cooking. If you like the show, her food and is confident enough to cook without seeing pictures of the final result, then this book is for you!



5. The Book is Excellent and it was shipped immediately!! Great Shape and would order from this company again because of their promptness.Thanks!!!

5 comments about Cooking Under Pressure (20th Anniversary Edition).

1. Not being a neophyte at pressure cooking, I was expecting more, based upon all the positive reviews.I gave this book 2 stars because her combining ideas are intriguing. The beginning reads like a Dummies book (if this is your cup of tea, then by all means purchase it), the cooking times listed are wrong for the grains and beans (I do not know what else, I have not completed checking the rest, though ALL are suspect after two wrong cooking times). Upon writing the Author, expecting a response, none has been forthcoming. For a self proclaimed expert, I was extremely disappointed! Miss Vickies pressure cooking (.com) is much more reliable and considerably more cost effective. I had originally considered purchasing additional titles by this author, but the inaccuracies of this book shadow all others. If you have the time to double check her recipies, cooking times and adjust the finished timing of the meal, this book is for YOU! If you are expecting this to be a definitive expert in the field, you will be woefully mislead.



2. I have the original 1989 version. My mom used a pressure cooker when I was a kid and it was only natural that I would, too when I set my household. However, cooking times are not intuitive, so a book was a must. I loved Lorna's because it includes porcupine meatballs - a family favorite and such a fun dish for kids! A must have for anyone with a pressure cooker!



3. The other night I gave a Valentine's Day dinner party using recipes from this book. The osso buco (with risotto) was "to die for" and was easier than I ever thought it could be. The guests ate and ate, then complained of being too full but politely accepted a bit of dessert - being the chocolate-kahlua bread pudding. After raving about the bread pudding, they all took seconds and devoured the rest.
   
   I had previously tested my new pressure cooker by making a chocolate bread pudding from the recipe book that came with the pressure cooker. It was runny and tasteless and I wondered why anyone would bother. I scratched bread pudding off my list. I was then advised to try Lorna's recipe since she tests them carefully. I was so happy I did!!!!! I used brioche bread (challah) and 71% Valrhona chocolate which helps, I am sure.
   
   Apparently my guests all called other friends, and two days later I was getting calls from the others asking why they were not invited and "could they come next time".
   
   I am new to the pressure cooker but am becoming a convert, having bought two sizes (so far). However, I am NOT new to the Sass cookbooks. I am a devotee and it is because of her cookbooks that I decided to try the pressure cooker. Her explanations and suggested variations truly teach you how to cook, which is more than just being able to read and follow a recipe. Sass is a rare combination of scholarly and anti-snob. She understands and explains how to select, store, use, and prepare the ingredients (especially the grains), but where there are shortcuts she will tell you about them without apology. ("If you have no dried mint leaves, empty a bag of mint tea.") For those of us who are trying to move to more of a grain-based diet, her cookbooks are a MUST.
   
   Further, the format of her books - all her books - is the easiest to read and understand. The instructions are straightforward, the ingredients are clear and provide a readable shopping list. The charts and the basics are right where you would instinctively look for them.



4. When I retired I thought life would take on a more leisurely pace. Wrong! Spending my days doing the stuff I want to do often would make me look at the clock and wonder "What am I having for supper? !" I'm not the commercial fast food kind of person. Luckily, on impulse I bought a pressure cooker because it seemed easy enough to use. And just as luckily I discovered Lorna's books with easy directions and excellent recipes so I'm eating better than ever with healthy homemade fast food like tonight's Split Pea Soup with Sweet Potatoes and Mint from this book.



5. This is just a personal preference of mine, but I don't like cookbooks without photos, or at least copious illustrations. The information is good but SHOW me something instead of just telling me.

5 comments about Giada's Kitchen: New Italian Favorites.

1. I usaully wont buy a cookbook before I see the recipes but I glad I did I have made 5 dishes out of this one all simple to make and taste so good



2. Once again, Giada creates recipes that aren't long-winded. Simple recipes using fresh foods. I've noticed that not all ingredients are easy to find, but I like how she will normally give an alternate food choice. Although I like her recipes, I am probably more apt to use her previous cookbooks, only because they are more or less meals my family prefers (pasta). I've already made a couple of recipes though, and my family enjoyed them.



3. This is a standby cookbook at my house. I am actually a vegetarian, and there are so many recipes that I love in this book. There is a whole section where the recipes don't use meat (or it can easily be substituted, such as chicken broth for veggie). There is also a section on meat for the meat eaters. Most of my signature recipes that my family knows I make, and love, come from this book. My favorites are the stuffed peppers, potato and garlic soup, and the stuffed mushrooms.



4. This book contains wonderful Italian recipes that are easy to make and beautiful pictures of delicious food prepared by Giada. I highly recommend for anyone looking for a nice Italian cook book.



5. I own all of Giada's cookbooks (preordered the latest one coming out March 30, 2010) and this is by far my favorite. I use the recipes in this book all the time. My favorite is the beef roast with tomatoes and parsley.... yum! The recipes are simple, but some are time consuming. However, all the recipes are definitely worth the time in my opinion. I also like the way this cookbook is arranged (broken down in chapters). It makes it really easy to find what you are looking for.

5 comments about The Complete Book of Pasta and Noodles.

1. The book may have good recipes in it, but the cookbook is not fun to look at. The latout is not eye catching. Photos with recipes would have been more attractive.



2. This is an incredibly comprehensive book, featuring everything one needs to cook any kind of pasta and noodles. From the Editors of "Cooks Illustrated" Magazine we are also "blessed" with accompanying recipes for each catagory. The book is easy on the eys, the brain, and the resulting efforts in the kitchen. I'm back to basics with this book, making other top-notch cookbooks, such as "Asian Dumplings", by Andrea Nguyen, a truly pleasant companion.



3. This book is much more than I expected. It is loaded with many recipes and how-to diagrams. If you are looking for a good instructional book this is the one for you. I am happy to have it in my cooking library. I would also like to mention that this item came very quickly as all or most of my purchases from Amazon.com do.



4. This is a great cookbook in general, and really thorough regarding homemade pasta & accompanying sauces. It's just what I expected from the editors of Cook's Illustrated magazine (which I'm also a fan of). The recipes are well tested & there's plenty of information regarding how the writers arrived at the given recipes (results sought, different results with different products, etc.). This enables the reader to adjust to taste. Most cookbooks don't offer so much information. Cook's Illustrated, & all its ancillary products, are for cooks who are interested in culinary science as well as the art of cooking. I can't imagine a better pasta book.



5. I purchased this book to learn how to make pasta and noodles, but the only thing in this book is basicly food recipes that use a pasta, doesnt tell you how to make the different pastas. so the title is misleading.

1 comments about Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery.

1. I have a very large collection of bread-baking books, and my favorite book has long been the original "Amy's Bread" book (long out-of-print). When I had heard that a revised edition is coming out, I was ecstatic! Finally, new bakers will get to experience Amy's amazing breads. This book is a complete revision of the previous book, and I highly recommend getting it, whether or not you own the previous "Amy's Bread" book.
   
   The style of this book is similar to the style of Amy's other book, "The Sweeter Side of Amy's Bread". The photographs by Aimee Herring are amazing. She is a talented photographer, making all of the breads look scrumptious. There are photographs of almost all products in the book. Additionally, there are photos of some shaping steps and also photographs of the bakery. The book is beautifully stylized; it is a joy to look at and to read from. In addition to the recipes and explanations, the book is studded with various stories of life at the bakery.
   
   The recipes all have metric, imperial, and US measurements. This is such a huge plus! I find baking by metric weights far easier than every other method, and it is easy with this book. The other measurements are provided for those who find them more convenient. The recipes are all very clearly written. They are detailed and precise. Almost each recipe is accompanied by tips: ways to enhance the bread's flavor, flour suggestions, etc. Also, every recipe has a headnote explaining a bit about its origin.
   
   The book begins with a detailed guide for bread baking, and also a clear and detailed sourdough section. I have used the method described in the book for making sourdough, and it does work. Then, there is a chapter about easy breads to get you started, containing some amazing and easy breads. Then there are other sections: whole-wheat breads, Rye breads, sourdough breads, semolina breads, sweet breads, etc. There is also a chapter on pizzas and flatbreads, and a chapter on sandwiches.
   
   So far I have baked the whole-wheat bread with toasted walnuts and the whole-wheat bread with oats and pecans. Both were outstanding. The former has been my top bread for quite some time. I have tasted it at the bakery itself, and have since made it several times. It is just delicious. The second bread I made and brought to work. My colleagues finished the loaf within minutes. As one of my colleagues had said: "There is a serious problem with this bread; you cannot stop at just one slice." Now that the sourdough I had made (based on the method described in the book) is ripe, I have a batch of "Toy's Teddy Bread" proofing.
   
   Finally, a quick comparison with the previous book: 9 recipes from the previous book do not appear in this book. Sadly, one of my favorites (Grainy Whole-Wheat and Seeds with Apricots, Prunes, and Raisins) has been omitted. These were replaced with 9 different recipes, including Amy's Brioche, The Picholine Olive Bread, and the Oragnic Miche, to name a few. Many of the recipes that appeared in the previous book were updated, so the recipes are a bit different. Some changes are quite small (the chocolate rolls now have dried cherries in them instead of peanut chips), others are quite large (different preferments, different hydrations, etc.).
   
   All in all, if you had to select just one bread baking book, this is the one I recommend!

5 comments about Vegan Soups and Hearty Stews for All Seasons.

1. Ok.. I am not a Vegan ( I am a "Pescetarian" -- shoot me!) But these are really nice recipes, that really taste great, are low in fat, and are very easy to make!
   
   
   Jim



2. Aside from being a cookbook hoarder, I am also a die-hard soup lover! This book is perfect for those of us who eat soup regularly, and for those of us who want to eat soup more often. Nava Atlas is an excellent cookbook author. Her recipes are clear, simple (but not boring), straightforward and tasty. I really like the seasonality of this book as well. Now that winter is approaching, a hearty bowl of chili with savory muffins or scones is just what we need to keep us warm and toasty. You will find all of that here. Nava's cookbooks are also just what busy people need on their bookshelves. As a full time working mother of two, I don't have hours to put together a healty, delicious meal. Nava makes getting a healthy meal on the table easy. It doesn't have to take forever, and a soup, salad and biscuits are suitable for kids and adults. Thumbs up!



3. What I love about Nava Atlas is, she writes for the average cook. Her recipes are colorful, easy, and quick to prepare. She doesn't bog down recipes with exotic ingredients. Most recipes call for three or four easy-to-find ingredients and take about 30 minutes or so to put together. The color photographs in this soup and stew cookbook are great. I've prepared several of these recipes and shared them with non-vegan diners - they never suspected a thing. This is a great gift book - not too expensive, very beautiful, and useful for the day-to-day cook, especially during the winter months. Also, these recipes are perfect for a single person. You can make a pot of soup on a Sunday and you've got your meals for a few days.



4. If you enjoy making a variety of delicious and healthful soups and stews, look no further. Whether you like brothy Asian noodle soups, hearty bean stews, or creamy vegetable bisques, you'll find it within these pages. The recipes call for easy-to-find ingredients and the instructions are clear and simple to follow. I especially love that the book is organized according to seasons, so you can savor these wonderful soups all year long. The yummy selection of accompaniments is an added bonus.



5. gave this book to our vegan son who is recently single. he took right to it! as he lives in the north east he is frequently inside during the harsh winter and is now enjoying a favorite of mine...long, slow cooking of hearty, satisfying meals. an added bonus is that his weekend cooking serves to carry him part way through the work week. he is even baking bread. who would have thought? it's good for me to know that he is eating well and it's been fun for him. win...win.

5 comments about The Fat Duck Cookbook.

1. I don't really like to review books online, as so much of the review is subjective. I'll make an exception for the Fat Duck Cookbook. It's that good.
   
   First off, the recipes are amazing... as they should be, since they are the exact recipes used in Blumethal's world-renowned restaurant. They are also elaborate. If you decide to make one, think of it as a quest rather than as a traditional recipe to be made in an afternoon - most of these will involve a good deal of searching for ingredients, a large amount prep time, and sometimes specific equipment ranging from just hard-to-find to hard-to-find AND really expensive.
   
   Even if you don't make the recipes... even if this book didn't HAVE any recipes, it would still be great. The photos and art are nearly worth the asking price on their own. Huge, glossy, detailed pictures of some of the most intricate and intricately plated dishes I've ever seen. Enough beautiful abstract art to justify it as a coffee table book in this respect alone. Furthermore, each recipe is accompanied by an essay on the development of that recipe and thoughts on exactly what makes that recipe work, or why previous iterations of it did not work as well. You don't have to make the recipes to find this type of commentary useful.
   
   Then there are the other two thirds of the book. One is somewhere between an autobiography and a treatise on the author's culinary formation and thought process. Sound dull? It isn't. In part because of how well it is written - relatable, brisk, to the point. Even more so because of Blumenthal's enormous insight into both the art and science of cooking. He explains his process in creating and perfecting his food using specific examples. He alludes to the science he uses whenever applicable - his explanations are neither dumbed down nor are they a single bit more complicated or hard to understand than need be.
   
   I found myself using a highlighter while reading it to mark things I wanted to look up later.
   
   And as though Blumenthal somehow knew about my highlighter, he included as the last third of the book an index of terms, descriptions of equipment and ingredients, and essays on the scientific aspects of cooking and eating. Essay topics range from emulsions to how taste and pleasure are related via the brain. Most of these essays are not by Blumenthal - they are written by scientists who have influenced Blumenthal and added to his understanding.
   
   I should point out, I guess, that this book is probably not for most culinary novices. The pictures might go over well, but the rest will be like showing calculus to someone who's still learning to add. But for pros and dedicated amateurs, I don't think a cookbook gets much better. It's inspiring, beautiful, and informative. As much as it can teach about the science of cooking, it has just as much insight into the art of cooking - what associations, effects, textures, contexts, and flavors make a dish great. In this way, it is just as invaluable to the classical cook as the cutting edge one. It prompts you to look at a dish and wonder 'In a perfect world, what could make this even better?' And suggests that whatever the answer is, it may well be possible.



2. There is no question that the first edition of Heston Blumenthal's book is an amazing creation; I would go to the point of calling it a work of art given its glorious design, originality and extraordinary photography. I bought the original very expensive version and was so impressed that I returned the next day to buy a copy for a friend, a distinguished chef.
   
   Considering the significant reduction in price from the original release, this reissue represents excellent value. It must be noted however that the quality of the photographic reproduction, while good in itself, does not have the clarity and color definition found in the original. Additionaly the format size is somewhat smaller and the paper quality above average rather than exceptional. I realise that the first issue was very pricey, but my investment has delivered great dividends in enjoying its decadent luxury in private contemplation and impressing as well as sharing it with friends. In acquiring the cheaper edition it will still be possible to marvel at the extraordinarily complicated recipes, interesting text and beautiful photography. But if you can, try save your pennies and buy the original. I guarantee you won't regret the extravagance



3. ...but not, really, a "cook book" as the recipes (lab protocols?) are extremely complex and require ingredients and equipment not likely to be stocked in your local grocery store. That being said, it's a book I'm glad I own.
   
   The first third, at least, isn't a cook book at all--it's an autobiographical history of developing as a molecular-gastronomical chef. The writing is engaging and speaks with a clear personality; you get the sense that you'd really enjoy sitting down for a chat with the chef/author. The second section is recipes, including extremely entertaining back-stories for how they were developed, from the genesis idea to the trials and tribulations of execution. I laughed out loud reading the recipe for the oysters when he described creating a soundtrack (loaded on an ipod chip which was then inserted into a conch shell) to accompany the dish, as well as the "ocean scent" perfume that was developed by a master perfumer and smeared on fan blades to waft the scent of the sea over diners. And I haven't reached the third section, so I can't comment on that at all.
   
   I am an avid home cook who regularly prepares multi-course, plated dinners for my friends and consequently have a neighborhood reputation for excess in the kitchen. I think the stories in this book might put my dabbling into perspective for my non-foodie friends.
   
   The only thing I would have liked more of, since this is a book about inspiration more than instruction, would be more actual photos of the finished dishes. Many times there are only sketches or images the evoke the sense of the dish, but not the actuality. But all-in-all it's a beautiful book that you'll be happy to own.



4. A brilliant effort from all the contributors, it is masterfully done and a piece of art. It gives us some insight into what we take so for granted, "eating". It is not for "home cooks" and "recipe collectors".
   I am sure in the next century Heston will be credited for such an effort.



5. I love this book. There are so many simple ideas on how to cook something easier or better. It opens up the imagination and gets me motivated to be better at cooking. Ice cream with dry ice! Stock in the pressure cooker! I just would not have thought about it. So interesting.

5 comments about Dip Into Something Different: A Collection of Recipes from Our Fondue Pot to Yours.

1. Includes all the loved recipes from the restaurant including coupons at the end of the book!



2. This is a great cookbook with lots of pictures.
   The ingredients are easy to find and allows you to create restaurant style dinners at home. We have had a lot of fun with the recipes and enjoy this for family dinners. Yes - all the great chocolate dessert fondues are there!
   It also includes recipes for many of their signature sauces.



3. We bought this book for someone who loves fondue, and they were delighted. We've done fondue for a long time and thought the recipes looked like fun and offered lots of variety for exploration.



4. This was better than I expected and everything we have created from it has been fabulously tasty!



5. Great cookbook, as good as the restaurant. Lots of ideas to make a fondue party even more fun. I'd always cooked the meat in oil, but this gives lots of recipes for more healthful cooking in broth.