5 comments about The Professional Chef.

1. This is "the professional chef book." I you ever want to know the how's to and the what's, look no where else... is therein where you learn ...



2. I bought the book to learn more about culinary arts and after beginning the book I couldn't put it down! I love food and this book explains the basics of how to cook; get different flavors and preparing foods correctly. Also offers extensive origins of what foods came from where! Great reference!



3. This book was my first text book in culinary school. It is a very informative and an easy guide for anybody that interested in professional and non-professional cooking. I often find myself going back to this book as a reference on certain recipes, cooking method, and information. With the exception of baking, you should use this book as a guide in cooking because professional cooks don't usually measure everything to the "T". I find the recipes in this book are quite accurate and quite happy with the results.
   
   The only bad thing about this book is the weight, but it's worth all the knowledge. I am very satisfied with this book and fully recommend it. If anybody would like to own just 1 cookbook, this is the one.



4. Excellent resource for anyone interested in cooking. Techniques are clear, perfectly explained and illustrated.



5. Cookbooks are a dime a dozen. There are plenty of books out there that are filled with their fair share of mouth-watering recipes. What is rare is a book that tackles cooking from a conceptual and technical angle. Books like The Joy of Cooking or How to Cook Everything try to go beyond the typical cookbook and try to be kitchen manuals. But what those books are is cookbooks first, and books about how to cook second. The Professional Chef is culinary textbook akin to what you'd expect from an academic text for teaching a vocation.
   
   As you might guess, the book approaches cooking as a profession. Culinary students will benefit from ample discussion not only of technique and cooking procedures, but also of the various other roles and skills demanded of chefs. For example, the book discusses the various systems and conventions of dividing labor in the kitchen, and describes the differences between an executive chef and a saucier chef. For those in culinary school or thinking about pursuing a culinary career or education, this book is perfect.
   
   But for home cooks and cooking enthusiasts, don't assume that this book is not for you. If you're serious about cooking, even just as a hobby, there's something to be said about the comprehensive approach of learning techniques, terms, ingredients, and procedures in a structured way that proceeds from the simple to the complex--which is exactly what this book presents. It discusses and introduces the reader to nearly ever major ingredient and nearly every major cuisine. It's encyclopedic in the depth and breadth of the information within--much more so than the Joy of Cooking or similar books--and it gives the kind of technical training that one really needs in order to read, follow, alter, and otherwise truly understand recipes in the first place.
   
   The recipes that are included--and there are many--include just about every major dish from every major cuisine. Goulash? Check. Béarnaise sauce? Check. Are dolmades your thing? It's in there. What about an authentic pad thai or summer roll? You'll find those too. What's great is that the text relates dishes so that similar dishes can be seen as progressions or alterations to basic techniques that are being covered. You learn how to braise, then you get various applications of that procedure from around the world. The text presents cooking from a truly global perspective, so students and readers won't find it difficult to tell how a single concept transcends dishes such as pilaf, risotto, cous cous, paella, pilua, or jambalaya and how the minor variations in technique and the focus on particular ingredients, flavors, and textures, makes these individual dishes what they are.
   
   In short, you'll learn things in this book that you might not learn well or at all in any other book. The seriousness with which the text approaches cooking will benefit the home cook and help him or her to excel beyond the Rachel Rays and Paula Dean's of the world, while those aspiring to a future in the culinary arts will gain a solid introduction to the foundations of their chosen craft, discussing both the artform and the science and underlying mechanics of that artform. Everything from choosing equipment to the proper application of heat and a basic understanding of the physics behind it, will be found within these pages. The difference between this book and those aimed at home cooks is the difference between a college-level text on Spanish and a pocket guide of Spanish phrases. You might be able to quickly say "hello, my name is Pablo" or ask where the bathroom is, but you'll never really know the beauty of the language, nor ever really be able to understand it nor be able to say anything that hasn't already been laid out for you in that pocket guide if you lack a comprehensive introduction to the fundamentals. Similarly, cooking is about more than recipes and incomplete knowledge... it's about methods, procedures, applications, techniques, ingredients, and the creative and artistic freedom to navigate within that framework in accordance with one's own style and flare.

5 comments about Putting Food By (Plume).

1. Owned my first couple for years and gave it away to a relative. Had to buy another copy. It is the very best of the all-around food preservation books on the market. It is a must for the reference shelf.



2. Absolutely excellent and comprehensive, but if you're new to canning--a city girl like me or simply afraid of killing someone with your canned goods--start with something less scary.



3. I wore out my old copy, was happy to see that it is still avalable in a updated version with all the old information still included.



4. The value in this book is its coverage of techniques. That's very unlike, say, the Ball preservation book, which focuses on water bath and pressure canning. Putting Food By is as close to a preservation Bible as you will find. It's a staple among natural food folks, gardeners, home preparedness advocates, even survivalists. Please note that it is a technique book primarily, not a cookbook for canning, as so many food preserving books are. (There is, of course, extensive coverage of canning techniques.) That said, one reason I like Putting Food By so much is that there is detailed food item by food item advice as it relates to preservation you don't typically find in other books.



5. This book is a must have for anyone with the slightest interest of canning, drying or freezing food. Only problem is my book is missing pages 155 through 186. It looks like a binder error, so there may be more out there with the same problem. Check as soon as it arrives.

5 comments about World Atlas of Wine.

1. This seems to be truly a complete Atlas on wine and locations for
   finding anything you might desire in wines.



2. Really better than 6th edition. I hardly encourage anyone interested in wines to buy it



3. This is my third copy of World Atlas. Each one has been such a substantial improvement over the previous one that its purchase was inevitable. Great maps, witty, relevant text and the usual breath-taking photographs of wine country. (did you ever notice that no body grows wine in ugly places?)



4. Great update to a reference work well-known among wine educators and consumers. The geographical context of the knowledge base about wine and winemaking is exceptionally well done and informative.



5. I am a Master of Wine Student. I have own 5 editions of this atlas during my wine career. I thought I wouldn't need to upgrade to this new edition because, well, honestly, I didn't think this book could tell me any more than I already knew. Wow, I was wrong. The details of New World regions alone is reason to buy this book. The maps are always the BEST, but now they are more informative and more realistic of the wine world at large. You can also see the maps on the [...] site, but the book is still a great reference.

5 comments about Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead.

1. Can't wait to try the recipes...my daughter is going to be living off campus at college this semester and along with making meals for myself and husband I'll be making some for her. This cookbook will be perfect.



2. I get together with a bunch of friends once a month and we assemble meals to freeze for later cooking. The book is a great help to find awesome and delicious recipes the whole family, even with picky eaters, will like.



3. So far everything I have tried has been great! The recipes are very clear and easy. I like that it doesn't plan out every meal for you, you get to just look through and pick what you want. Works perfect for me even though I am only cooking for two. I can adjust the meal portions as I see fit which means I can make extra and pack for lunch the next day. We have saved a lot of money not having to go out and buy lunch everyday. It is also easy to make the recipes as healthy as possible by just using low fat low sodium ingredients. I am getting this book as a gift for family members for Christmas! I recommend it to everyone!



4. this is a bit fancier than what I thought it would be, which makes assembly awkward if you are not used to wrapping things in pastry or phyllo. But there are enough other recipes that I am interested in trying that don't sound so difficult. I was surprised to find a recipe that I already knew in there...so I am guessing that a lot of them have been "collected" from other sources and maybe changed slightly. I noticed a section of dishes that are not freezable, which many reviewers are opposed to the idea of that being in a freezer book, but I think that some recipes are just way too simple to bother with freezing. It may be easier to whip it up from scratch, especially if it is something as simple as corn casserole, and it is likely a dish that is full of pantry staples and items you will likely have on hand. that is when it is valuable to add to a freezer cookbook. Also, I think that making some things fresh with your frozen meal makes it come together better. Not all the components of your meal have to be make-ahead. You will still save time. I like to have options when it comes to marinades and meats, so it didn't bother me the amount of them in this book. Overall I think it is a good cookbook, with some tasty recipes, and an incredibly easy to read format. All recipes are converted to larger portions in one place. The recipes are more up to date than the older OAMC books. Most recipes fit on one page, so if you wanted to put them in individual page protectors it would work well. The binding on my book is not great, and as a brand new book I have already begun to think about having it hole punched and put in a binder. So if there is a hardcover, I'd go that route.



5. I had the opportunity to make 4 of the recipes so far in this book and put them in the freezer. Out of the 4 I will definately be making 3 of them again! They were easy to assemble and cooked up great!

5 comments about You Are What You Eat Cookbook.

1. This cookbook is great!! Very filling food, it just takes time to make it all.



2. This book is full of information. I like how it tells you the different foods and herbs and how they will help your body.



3. This book is well Brilliant! I started cooking things I never used before. I have dropped 20 pounds in 2 weeks and feel 100% better. My husband even started to eat some of my meals. The conversions charts for farenheit and the metric system are easy enough to print out on the net so not a problem there. The British words for some vegetables were easily looked up on the net too. Invest in a set of scales that weighs grams and ounces and you are set. My only problem is that the portions are way to big for me, so I always cut everything in 1/2 or 1/4. Remember this is a life style change; not a fad diet. Gillian also has menus that are designed for Fall, Winter, Spring and Summer.



4. I love Gillian McKeith's program "You Are What You Eat" and decided that many of the recipes suggested to the participants of that show made sense. The only problem is that unless you live close to a large, well-stocked grocery store or health food store, chances are most of the recipes will do you little good.
   
   I don't live in the middle of nowhere, but finding millet (used in many recipes) is almost impossible. Mung beans? Nope. Tahini sauce? Not at my supermarket. I use the overall idea of healthy eating espoused by the cookbook and make many substitutions. Unfortunately, that sort of defeats the purpose of the cookbook. I can't follow the recipes exactly.
   
   To get an overall idea of what this cookbook contains, and before you buy, go to the UK's Channel 4 website for You Are What You Eat (just do a Google search) and take a look at the sample recipes. There are lots of them; you might be better off trying the recipes at the site before getting the cookbook.



5. I've begun watching her show on the BBC and have seen participants have amazing results. If you watch it a "stone" is about 14 lbs. The recipes are measured in metrics but there are several web sites that will allow you to convert the measurement to US customary measurements. Other than that, the recipes are simple. I find myself thinking..."Is that it? Did I miss something?" So far, the recipes are flavorful. I didn't think I'd particularly enjoy "health" food but so far, so good. I had trouble eating brown rice but her recipe is easy and delicious. Oh, also had to look up some ingredients ie) rocket = arugula, croquette = zuchinni. Would recommend this cookbook to others.

5 comments about How to Grill: The Complete Illustrated Book of Barbecue Techniques.

1. Steve Raichlen is the King of grilling and in his book "How to Grill", Steve covers everything you need to know about grilling. Written so that even someone who has never grilled can start from purchasing a grill to in-depth tips and techniques that even a backyard grilling warrior can learn from.
   
   The book includes sections on the different types of grills, heat sources and grilling techniques such as smoking, direct and in-direct grilling. It also lists all the tools and accessories that you will need to get started.
   
   Thoughtfully laid out the book's recipe sections is carefully divided into catergories. Contents of book include getting started, beef and veal, pork and sausages, lamb, chicken and more, fish, shellfish, vegetables, desserts, rubs, sauces, and condiments and grills and gear.
   
   This book is not just a cookbook but an entire book of grilling know-how. It's a great addition to any kitchen library.



2. Bought this book shortly after buying our Weber grill. After having a copy checked out of the library for 2 months, decided it was time to buy my own copy. My husband would take it to bed for evening reading, even had me read him a "bedtime story" from it (recipe for baby back ribs). This book is fantastic for those of us (like me) who need help with the grilling basics, but equally wonderful for those who are just looking for recipes. The pictures are wonderful, step-by-step directions on preparing the meat. Lots of great rubs and sauces in the back. Has both a general index and a recipe index.



3. I used to eat every meal out. I bought a grill because it is getting so expensive to eat out. I bought this book to teach me how to use it. This book is great. It removes the guess work, for every question I've had the answer is there. One tip, buy the book before you buy the grill because it even covers what to look for in a grill.



4. A very good book covering all types of meats & preparations to BBQ.
   Lots of usefull info.



5. My friends and I wouldn't be without this Grilling book for our husbands!
   They love it and barbecue more than ever!
   You only need this one, forget the others. My friend has
   been using it for 3 years and recommended it to me. A very good
   gift to give someone for Christmas, Birthday, etc.

5 comments about The Barefoot Contessa Cookbook.

1. I own literally hundreds of cookbooks, and in it's category, I must say this is one of the best I own. Yes, there are the obvious recipes, but with a fantastic twist! On the first month after getting it, I made the scones about five or six times! And the Tomato-basil soup is heavenly.
   
   And I must say, while I am trained as a chef, these recipes are simple enough for anyone who likes to cook. Even my single, bachelor apartmet dwelling friends can make them, and trust me, THAT is saying a LOT! I had to practically wrestle this book out of one of them who had "borrowed" it from me and got such great results that he was quite unwilling to part with it! enough said, right?



2. Have always enjoyed her show as she is the kind of person to spend the day with just talking and relaxing and enjoying good food and wine. Her ideas and style are unmatched and she has many great recipes.



3. This is one of the best cookbooks I have ever purchased. The recipies are easy to follow and the results are great.



4. No sooner did I place this order, I was making wonderful food. The price could not be better and the service was prompt. I still can't believe the products are by far the most cost efficient.



5. I have recently become a fan of The Barefoot Contessa (Ina Garten) and wanted to own one of her lavishly illustrated coffee table cookbooks. I checked them all out of my local library and settled on this, her first book--not because it is better, but because it contains more of the recipes I am interested in. The photos are lovely, directions easy to follow and taste is superb, plus they are not time consuming to prepare.
   
   I highly recommend this book for anyone who just wants a better way to roast a chicken, make delicious French Onion Soup, roast vegetables and more. Be sure to try the fresh corn salad. Yummy!
   
   Ina offers many helpful entertaining, decorating and shopping tips as well. You can't go wrong with this book.
   The Barefoot Contessa Cookbook

No comments about Best Slow and Easy Recipes: More than 250 Foolproof, Flavor-Packed Roasts, Stews, and Braises that let the Oven Do the Work (Best Recipe Classics).

5 comments about The South Beach Diet Parties and Holidays Cookbook: Healthy Recipes for Entertaining Family and Friends.

1. Great recipes abound in this book like all south beach recipes. I look forward to the next book!



2. We've used it a few times in the 3 weeks we've had it. Good low carb recipes.



3. As always, the South Beach cookbook set NEVER lets me down. I found this book full of great menu options for a variety of events. Also, they can be easily adjusted to your personal flavor desires....JUST GET IT!!!!



4. If you follow a low-carb lifestyle and ever entertain or celebrate holidays then this book is a must-have.
   
   I have several low-carb cookbooks but this one is different. Whatever other low-carb cookbooks you have, you need this one too. So many of us end up putting our diets on hold during the holidays or family get-togethers. Enter: The South Beach Diet Parties and Holidays Cookbook to the rescue.
   
   This book gives recipes that are suited and delicious enough to become part of your holiday celebrations. The recipes cover events such as a Super Bowl Bash and Baby Showers to holidays from New Years to Christmas.
   
   The opening page for each party or holiday gives you a menu list and also a party game plan that helps you organize and plan ahead. Nutrition at a glance facts and make ahead instructions are given at the end of each recipe.
   
   The book's pages are high quality pages with color photographs. I always appreciate color photos of food when they are included in a cookbook. The book has 21 menus with 150 recipes that will have you saying "It's time to celebrate with some good food". Best of all, it's food that's good for you too.



5. This book is perfect for me!!! I have been on the South Beach Diet for 3 months now, it has helped me lose weight and to look at the way I was eating. This cookbook is one with recipes that are for special occasions that are not high calorie. I already have the pages of this cookbook dogearred! I am planning my daughter's birthday dinner using all phase 1 recipes and I am pretty excited about it. You can eat well, lose and maintain weight. The recipes are ones everyone can make.

No comments about Spain...A Culinary Road Trip.