3 comments about Williams-Sonoma Collection: French (Williams Sonoma Collection).

1. Get this book for no other reason that to appreciate the excellent food photos, almost 3-D they are so vivid. Even better, the selection of recipes are so clearly described that even I, a klutz in the kitchen, can make the wonderful dishes. This is French cooking at its simplest and best. Buy it and enjoy.



2. I really love this book! The pictures are great and the recipes are what I was looking for! I highly recommend it!



3. With explanation of terms, simple to follow recipes and photographs, this is not just another cook book.

5 comments about The Great Chile Book.

1. I was delighted when I discovered this jewel on Amazon. Now this book is is my kitchen, as a bible. I must admit that I am some sort of capsaicin addict and my oppinion is not objective.



2. I purchased this book for my husband. He wanted a book that described all the different types of chilis and their degree of hotness. He loves to cook with chili peppers so this book was the ideal gift to use as a reference guide.



3. A great reference book for "foodies". Chiles are properly broken down into fresh and dried forms. The chile photos are very accurate. Each chile has description of growing areas, heat level and recipe applications. I sell specialty chiles so this book makes a great gift to my customers.



4. I've been looking for a good book that will help me identify types of chiles for a long time. Although this book is not comprehensive (as stated by the author), it is informative and has great pictures.
   
   I live far away from the US and most people working in produce departments here are not able to communicate names for different types of chiles in English/Spanish or just plain don't know anything other than which one is hotter than the other. Although many of the chiles I see here are not in the book, the book did give me a good background knowledge and means for comparison.



5. It is a very informational book that tells you tons about chilis, the different kinds, where their from, and how hot they are.

5 comments about The Complete Book of Greek Cooking.

1. This is an excellent cookbook! My Goddaughter has one and told me about it. She uses hers all the time and everything turns out great, so I decided to buy one, too!



2. I was happy to find a cookbook with authentic Greek recipes. I love international foods and trying new things. I am disappointed when food is "Americanized". I want to taste the food like it was supposed to be, otherwise I'd order it at McDonald's. Thank you to St. Paul's for bringing us this book.



3. My sister gave my husband this book as a gift last Christmas. At the time he was working nights at a Greek restaurant. The owner borrowed the cookbook from him and then refused to return it! I gave him another copy this Christmas and he uses it at least once a week to make delicious, homey dinners for us. Recipes are easy to follow and well-tested by the church ladies and their families.



4. Authentic, easy-to-follow recipes, will result in such good eating that everyone will want repeat performances. And, as far as I'm concerned, that's the best way to judge a dish's success. My husband and guests almost always rave about something I have prepared...but when someone says, "will you make {dish you made} again," that's when I know I have a winner.
   If you are looking for a travel guide or a history book, go elsewhere, even though this book will give you an appetizer there also. The Complete Book of Greek Cooking will deliver exactly what the title promises.



5. Great for reading and experimenting with recipes. You may surprise yourself! Only drawback is that it's not lavish with photos. But the instructions are excellent and the recipes authentic.

5 comments about Pork and Sons.

1. I've never written a review before but felt passionately about how good this book is that I felt I had to add my two cents. Beautifully laid out, with a photograph for each recipe and great background on the pig. Its taking pride of place in my large cookbook collection, highly recommended.



2. Great book by someone who understands and treasures pork as an ingredient and a way of life. Exceptional food pictures accentuate the recipies and other information within the book.



3. This book is definitely one of my go to books when working with pork. I made a version of his pig feet, bacon, caramelized onions dish (page 190) and served it with a homemade mustard...absolutely delicious! Nothing pretentious about this book at all. It's all straight forward.



4. Yummm! Did it in the fireplace. Excellent taste altho wine evaporated too quickly as coals likely too hot. Will try again in firelplace after quick boil of sausages and shorter time in coals along with perhaps making some red wine sauce on stovetop.
   Whole family enjoying the book...fantasizing about taking a year off to spend in st. agreve with stephane to learn the art of piggy prep.
   Coolest cookbook ever!
   -deuxcapecodchefs



5. We cooked Christmas dinner (and lunch) using this book. Before the holidays, we've made about half a dozen meals from Pork & Sons. All have been excellent.
   
   However, the book conveys the bigger picture of food, including were it comes from, what are the tradtions, who are the people who created the recipes, and why is it so good. After all, life is short, so make the most of each day and each meal. Enjoy the meal and enjoy making it.
   
   And of course, enjoy the book.

5 comments about Wild Brews: Culture and Craftsmanship in the Belgian Tradition.

1. I understood the basic styles of belgian beer before, but not the specific details of the styles, particularly the wild fermented beers.My one and only lambic was brewed in 2000.I drank the last bottle in 2007. A great beer with 7 years maturation.This book has spurred me on to brew more wild brews with greater control of targeted styles.Many thanks for a great book. Still have brew like a monk, farmhouse ales and extreme brewing to read. Just started Brew like a monk.Most informative and well written. Thanks,
   Andy in Western Australia



2. This is one of a series of books about Belgian beer that takes a look at style that seems to have survived from the past. Wild brews is a discussion of beers that are fermented with wild yeasts and with (gasp!) bacteria.
   
   Most beer lovers have had an encounter with these beers: they are shocking, original and-to our tastes-most unbeerlike. They tend to be either distinctly sour or sweet and sour. Their effect in the mouth is thirst-quenching in the manner of a tart lemonade and they are often surprisingly aromatic.
   
   Jeff Sparrow has provided an introduction to the history and brewing techniques of these beers that seems to grow out of a deep knowledge of the biochemistry involved and a major involvement in the Belgian brewing community. As a beer-lover, I find this book to be a revelation and it has led me back to some beers that I haven't tasted in years.
   As a brewer, it scares the daylights out of me. Letting organisms like pediococcus and brettanomyces loose in your brewhouse or kitchen is risky. Outcomes with these organisms are always uncertain and aging can involve super-attenuation and unusual mouth-feel.
   However.
   The wild beer tradition is one of blending, and I can't help but think that a growler of my farmhouse ale could stand to be cut with a bottle of, let's say a lambic. Hmmm.
   
   
   Lynn Hoffman, author of bang BANGBang Bang



3. Wild beers are the most unusual and elusive of all styles. They're difficult to brew and even difficult to buy. Their whole world is shrouded in mysteries of microorganisms and organic chemistry. Wild Brews spells it all out in an understandable way. It's easily the best source I've found on wild beers.
   
   For brewers, such as myself, who don't care for wild beer, it's still enlightening. Wild Brews catalogs all sorts of microbes which may find their way into our brews and how to increase or reduce their impacts. It's also interesting to see the same critters floating in beer that make vinegar, cheese, and several other products.



4. I can't believe the amount of information in this book. It is so incredibly detailed, I can't believe that it didn't take a lifetime to accumulate this. this is a must have, not must read, for any brewer, home or pro, that is at all interested in beer with wild yeast. I got a little bored with the listing of breweries and what they do, etc. I can absolutely see how this would round out, what would otherwise be a reference or text book. I was simply looking for practical and well founded knowledge about brett, lacto, pedio, etc. THIS IS IT, take my word for it. I was simply blown away at several points during this read. As an example the author suggests that you could add brett, pedio and other cultured yeasts on a schedule that was based on their life cycles found in a spontaneously fermented lambic. Fantastic idea. I can't wait to try this. This book is packed full of useful, practical info on wild yeast.
   
   This book has made me crave more info on the subject (although I don't at all expect anything to surpass or even rival the info in this book), and guess what, there isn't anything, not currently in print anyway. this is your book on wild yeast, accept no subsitutes.



5. This book is so fascinating, I really found it to be quite a page turner. That said, Sparrow does get a bit technical and for someone who is not a brewer, it might not be very useful and even a bit confusing. Nonetheless, I would recommend this book to anyone interested in brewing, from amateurs to commercial brewers.

5 comments about Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond.

1. Although a segment on National Public Radio made this book sound exciting and the author was enthusiastic, this book will soon be going to the local secondhand bookstore. It consists mainly of rehashes of recipes everyone who cooks knows already, and the writing is dull. Way too much emphasis on specific types of olives, olive oil, salt, etc. Not suitable for a novice cook either, since it assumes a fairly high level of technique and methods plus a full batterie de cuisine. Very disappointing.



2. I love to cook & buy cookbooks, and Olives & Oranges is a true find. Almost every recipe in the book sounds so tantalizing that I want to make it immediately. When I first bought the book, I planned a whole week's worth of meals from Olives & Oranges, and every dish I've made has been fantastic. Jenkins has a special talent for combining flavors & texture in her dishes, yet keeping the ingredient lists short & focused, and the recipes easy to follow. This is a classic cookbook that should be on every home cook's shelf.



3. I love that the recipes in this cookbook are divided into quick and slow cooking recipes. If I feel in the mood to spend time cooking a luxurious meal, I use the slow recipes. When I need a quick meal, I use the quick recipes. The recipes are easy to follow and the Mediterranean flavors are delicious. I was never much of a cook before I bought this book and I'm now branching out to other recipes on the web. The authors know food -- good food. And the book itself is beautifully photographed and clearly written with many resources. You won't be disappointed.



4. I bought this cookbook in December and just love it! Everything I have made has had such rustic, awesome flavor that I keep looking for more recipes to try. I have the leek,celery and potatoe soup on the stovetop right now and let me tell you it smells awesome! Looking throught the book at first glance, I thought it didn't really appeal to me and my 3 little kids, but they have eaten everything and loved it. You won't regret buying this cookbook!



5. A cookbook not only for the recipes but for the beautiful design and photos. This is a book that covers all the senses.

5 comments about Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers.

1. Full discloure: my real rating for this would be 4 1/2 stars, but Amazon doesn't have that option. I went with 4 1/2 because of some typographical errors, but didn't goo too much in the deep end because all of us make them at one time or another.
   
   I know what you're thinking. And with apologies to Clint Eastwood, it's not, "did he fire six shots or only five?" No, you're wondering whether this book would be good for bread machine users. To be sure, I have not yet found the words "bread machine" or "breadmaker" at all in "Local Breads," but given my passion for European breads, I thought this would be a worthwhile addition to my bread library.
   
   "Local Breads" doesn't disappoint. I have concentrated on using the stiff dough levain and rye sourdough starter, and both have yielded fantastic results. The stiff dough levain can be used on other recipes not found in this book, and do things to bread that are nothing less than extraordinary. Even people who have told me that they don't like rye breads love what I've done with these recipes, eliciting comments like, "I've never had rye like this before."
   
   Not all recipes can be made in their entirety in a bread machine. You'll have to look recipe by recipe to see which ones you may try, but for sandwhich bread, I recommend staying away from the recipes that call for unique shaping once the dough is made. Those kinds of recipes are good for your bread machine's dough cycle, a function that will definitely get a workout as you turn this pages in "Local Breads."
   
   If you opt to use "Local Breads" as a bread machine resource, you'll need to keep a couple of things in mind as you start with your recipes. First, go easy with the water. In fact, I recommend going with just a tad less than is called for and then add as you monitor the development of the dough. Second, understand that this book does not have "set it and forget it recipes." By that I mean you can't just throw all the ingredients in the pan and then come back 3 1/2 hours later. Especially when using the recipes calling for rye sourdough, you'll need to nurse the dough in the pan as it works its way towards becoming the familiar ball-shape. Make sure you have spatulas handy. You can also use them to help remove the paddle after the last "punch down" before the baking cycle starts. This is one way to avoid "paddle scars" in your loaves.
   
   All in all, even with its imperfections, "Local Breads" has a home in my bread library. I strongly recommend making it part of yours.



2. Daniel Leader has done a tremendous service for home bread making! His detailed explanations of how the ingredients interact, the types and grinds of flours, and his stories in between allow you to retain not only the information, but make you feel like you were with him. His encouragement throughout the book keeps you from giving up, and truly persisting until you get the consistency and flavor you desire - your own personal brand. I would have never known how rye differs from wheat, and surely would not have had the success I did if I hadn't combed through this section. I have now adapted some of the recipes for a bread maker, but the shaping of the items is still something I enjoy. No one else gives out the "secrets" that he does, and nutritionally I am impressed. I began this venture because I am tired of the commercial breads available and wanted more nutrition for the calories, as well as reduced gluten. The flours, salt, and equipment (mixer, in particular) have all been exactly as he represented them - SUPERB!, and truly make a difference in the finished product. I highly recommend this book for anyone who thinks they may want to try their hand at bread. The information, not just the recipes themselves, is worth five times what this book costs, saving you wasted ingredients and time. Thank you, again, for sharing!



3. I think that this is a fabulous book, great resource for techniques, a good read, and pretty much OK recipe-wise. Okay, it has A LOT of mistakes, and for this reason I don't recommend it for beginning bread bakers. At its worst it is confusing, and your self-esteem can really suffer when your bread doesn't rise, turns into a hunk of cement, or the dough is so wet that it runs all over the kitchen counter (my Kitchen Aid mixer is my best friend). A little baking experience lets your tweak the ingredients when needed. At its best it is fantastic. I have 2 starters going at all times in my kitchen -- one liquid levain and one rye sour. Both get fed and watered every day (only takes a couple of minutes), and I bake bread from them twice a week. They are so often used that I don't bother to refrigerate them in between. My rye breads smell and taste just like the ones I remember from my late mother-in-law's bread box in Hamburg, Germany (she did not bake bread, she bought everything at the local bakery). The liquid levain does double duty, both as leavening itelf and as the basis for stiff levain. I do not have a baking stone but use an ancient cast iron dutch oven or a large open cast iron frying panin my old, semi-reliable electric oven. Because wild yeast is a living thing, every loaf is slightly different. The most difficult part making these breads is the proofing: it isn't rocket science, it is a matter of waiting, waiting, waiting...
   Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers



4. A plethora of errors, not just typos, in this book. My library copy came with an insert warning of 8 corrections but there are so many more that the book is serioulsy flawed.
   One can only hope a revised edition will make this book the essential guide it is meant to be. For now I'll wait and continue to use the libary copy and carefully scrutinize all the instructions, measurements and ingredients.



5. This is a weighty tome for the serious breadbaker interested in producing artisanal breads from european origins.
   This guy is into bread in a huge way, and i love that he has travelled the world and brought back some really special secrets that you may otherwise never know about!

5 comments about Tea and Crumpets.

1. My mouth was watering just flipping through these recipes. They brought back wonderful memories of having high tea in London. Can't wait to try a few of these recipes and then plan a tea party with friends.



2. "Tea and Crumpets" is a delightful review of tea shops, tea history, and recipies for all manor of items to be served at High Tea. I purchased four copies - one for me, one for my sister, one for my daughter, and one for my BFF. Brew a cup of tea and sit down and read "Tea and Crumpets" all the way through.



3. "Tea & Crumpets: Recipes & Rituals from European Tearooms & Cafes" is an elegantly beautiful, bound tea cookbook that contains tasteful reductions of the history of tea in addition to a selection of classic tea recipes and suggestions for savories, scones, and sweets, plus a sampling of various Western European tea customs as well as a traveler's guide to European tearooms. All of this is studded with beautiful photographs of delectable tea treats, tea serving accessories and china, and famous teashops throughout the United Kingdom and Europe. It is accessible to American readers particularly because the recipes are adapted to standard American measuring utensils. There is also a handy list of resources at the end that lists sources for many of the teatime special ingredients as well as descriptions of the treats and ingredients. Finally, a Table of Equivalents lists easy conversion amounts for readers who want to convert other tea recipes from one system to another. "Tea & Crumpets" will appeal not just to Anglophiles and Francophiles, but to anyone who has ever learned to appreciate a wonderful cup of tea.



4. If you only have room for one cookbook on your shelf about tea and the foods that go with it, then this is the one! Quite like taking a tour through the great tea houses of America, Britain & France, I couldn't put this down. It is very nearly a travel book - making one dream of going to London simply to ignore everything else and frequent all the locations mentioned within.



5. I bought this book for a gift and my friend is very happy to have it.

5 comments about Stone Soup.

1. One of my personal favorite stories from childhood, I bought this book to use to read to younger children. The illustrations are not the same as they were when I was a child, but they are still fantastic and vivid. The children love this story as much as I did.



2. I think the product came in the time range the provider said. The condition was good. In the future, I hope this provider will have stone soup for others.



3. Stone Soup by Ann McGovern and illustrated by Winslow Pinney Pels is the retelling of an old Grimm Brother's tale whose origin has probably been long lost. It is also known as Nail Soup in Scandinavia, and Axe Soup in parts of Europe. Some traditions, which is somewhat supported, place the origin of the story in Portugal. Originally the story consisted of a group of hungry solders returning from the war, who talked an entire town into providing them with an entire meal using the "stone soup method." The version of the story told here has two characters; a young and poor wondering youth, and a somewhat poor old woman who actually has plenty that he tries to talk out of a meal.
   
   When the old lady refuses our young wondering man a meal, he of course starts with a rock he picked up from the road. After he adds the rock to a pot of boiling water, to make "stone soup" he has the little old lady hooked. He points out that the stone soup would be much enhanced with the addition of some onions. The little old lady of course has onions, so she adds them. This goes on and on like this with one ingredient after another being added at the coaxing of the young man and the curiosity of the old lady increasing as the story progresses. In the end, the young man gets a fine pot of stew, a full belly, and I suspect, after the little old lady thinks about it, she becomes much wiser.
   
   The author has done a fine job in this version of the tale and the illustrations are top notch. The artist has used detailed water colors and has captured the poverty of the youth perfectly. The depictions of the clothing alone are works of art.
   
   This is a great read-along book or one that is good for the child to read to themselves. Both test and illustrations are well coordinated.
   
   Since this version of this story was first published in 1968 it has come under some criticism as some feel it teaches children to lie and deceitful. It also shows a very uncaring and unsharing little old lady, both not good traits. While I agree that the axe version may show and teach the advantages of cooperation better; that working together, all benefit, I also feel there are lessons to be learned from this version. First, children need to learn the facts that people do lie and lie all the time. Secondly, that they should questions the overall big picture and not take everything at face value and thirdly, when you want something from someone, don't tell them how desperately they need it, but rather create the impression that you are giving them an opportunity to be part of your success. I firmly believe that we can be, and often are, too sheltering and protective of our children; to the point of hurting them later in life.
   
   I enjoyed this book. I use it all the time with children I read to and in fact, used an oral version of this tale to teach my children and grandchildren, much as I was by my grandfather years and years ago.
   
   Note that there are other and many versions of this book out. I will be the first to admit that I have read better, but still think that this one will do in a pinch.
   
   Don Blankenship
   The Ozarks



4. stone was the best story i read when i was younger i am so glad that i found this book to buy so i can share this with my younger brothers and sis. The story gave that feelin as if you to were in the story. but there is a book that i am looking for. that book has different kids story in it. it is a had cover book i think it's called book worm or castle of sand or sand castle or something like that i would be so happy if I am able to find that book.



5. I like the book very much but disappointed when it did not come with the CD. I was refunded my money for the purchase of the book but would have rather had the CD to go with the book.

5 comments about Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them.

1. Brew like a Monk is an excellent book that tells a great story about the history and state of Abbey-type beers in Belgium. It's an excellent source of information for beer enthusiasts or intermediate to advanced brewers. While it's certainly not the first book an aspiring brewer should buy, I would highly recommend it for any admirers of Trappist beer.



2. I'll admit this book is long on history, but it's very short on what most home brewers want-recipes. The book is more about techniques used at these breweries, a sprinkling of their history, and a description of what each tastes like. There was some recipes in the book, but not really clones of the major Trappest's ales, but a few of the more well know Abby Ales. Original gravity and attenuation was given for each, however. You would really have to know how to design a beer and use this book as a starting point, a concession the book makes in the first chapter. It is really designed, to use a cooking analogy that they did in the book, to give you an idea for a dish and it's up to you to come up with a recipe. To be honest, if all your wanting to do is clone your favorite Abby, be it Trappest or not, doing a Google search or checking out some of the better forums will do you far better. This is more for the advanced brewer, and a novelty at that; however, it was a decent read.



3. This book is filled with history and information on trappist beers and is a delightful look into brewing. So for the Belgian beer lover who wants to know more about the history and origin of their favorite beers, it's amazing.



4. What a great book. This goes into a great amount of depth in the Belgian style of brewing. I made a dubbel after reading this (with things I learned from it) that is fantastic. A few things to remember about this book if you're considering purchasing it;
   
   1. Not for beginners; If this is your first foray into homebrewing, this book will probably not be what you're looking for. It's not really a step by step into how to brew Belgian beers.
   
   2. Not a recipe book; Although it does have a few recipes, this book is not a recipe book. It revolves more around theory and techniques that can be applied to your brewing practices rather than telling you what to do.
   
   Beyond that, it is well written and easy to read.
   
   If you've made a few batches of beer and know the terminology (or some of it at least) but want to gain a little more insight and a new perspective. This is the book for you.



5. I bought this for my husband's birthday and it took him no time to read through it. He's a homebrewer and recently wanted to research trappist and abbey ales. Had a great history about the monks themselves and their practices. The only thing he said he'd would have like is if the book talked more about how a homebrewer could make this work in their home. Otherwise, great book.