No comments about Recipes of Pastry & Cookery: For the Use of His Scholars (Iowa Szathmary Culinary Arts Series).

1 comments about East European Cookbook.

1. This cookbook has very easy resipes for the working mother or father. I tried this book when my daughter needed a eurepeon resipie for school. Her class loved the snack I made! At home we use this book for dinners at least three times a week. So, for good cooking thats a little out of the usuall try this book because you will fall head over heels in love with it!

   From Courtney

No comments about Little Irish Baking Book.

4 comments about Invitation to Mediterranean Cooking: 150 Vegetarian and Seafood Recipes.

1. This is one of the best vegetarian (mainly) books I have looked at lately. I haven't been cooking verymuch and this made we want to give a dinner party. In cookbooks, photographs are very important tome and the ones in this book are wonderful. I would give it an A+/



2. It is a very good book but it mostly reflects the North African kitchen. In the Mediterranean there are three things very common: olive oil, garlic and fish.These lack in the book. Excluding these it is very good.

   If there will be a secnd edition of this book, it must for sure be enriched with Mediterranean seafood recipes. It am ready to help.




3. The book written by Ms. Roden is a very good book containing interesting recipes, but I do not consider it as Mediterranean. It is more North African. Olive oil, garlic and fish are the three thingns that symbolyse the region. They lack in the book. I hope that they will appear in the next printings. If needed; I am ready to assist with recipes.



4. This is my third cookbook by this author. _The Food of Italy_ is very good, and I have several time-worn favorites in _A New Book of Middle Eastern Food_. But since getting these two, my daughter and I stopped eating meat, and we were looking for a bit of culinary inspiration. Well, we have it in _Invitation_. My daughter was especially thrilled since the book is geared to exactly what we eat: veggies and seafood. The recipes are elegant, creative, uncommon, but completely doable. (If only we could get zucchini here in Taiwan!) They tend toward the light side - we avoid stodgy food when we can - using fresh ingredients artistically. This book had me daydreaming of home entertaining again, the kind with style and flair. Some of the recipes that grabbed my attention: Lentil and Spinach Salad, Spicy Walnut Paste, Brown Lentils and Rice with Caramelized Onions, Couscous with Roast Vegetables, Eggplant Omelet, Salsa Verde, Fish Soup with Saffron and Cream. We try to avoid sweets, but there is a seductive photo of Sauteed Fruit with Almond Custard that sends out a siren call every time I open to that page (201, if you want to stop there first). The book includes expertly composed photographs, has generous margins and comfortable type, and is overall a high-quality volume as regards design, paper, printing, and binding. If any of this strikes a chord with you, this book should be a winner for you, too.

No comments about Food and Material Culture: Proceedings of the Fourth Symposium of the International Commission for Research into European Food History.

No comments about Viennese Cuisine: The New Approach.

No comments about Jane Austen's Guide to Good Manners: Compliments, Charades and Horrible Blunders, UK Edition.

No comments about Rome: The Greatest Empire: An Illustrated History of Power and Politics: Leadership, Conquest, Government and the Foundation of the Modern World.

2 comments about Dine With Europe's Master Chefs - Cold Appetizers (Eurodelices Series).

1. I'm from Malaysia, now I live in Canada , I work in the kitchen as a chef. This book is very useful in the kitchen for get some of ideas. I did use it for a lot of funtions and the new menu in my work place. I would like to buy a couple of more in Malaysia but I could not get it on time because it already sold out and in the meantime I also want to come back to Canada. I was really disappointed. Hope you can do some thing for me. These are the books I would like to have: Desserts, Cold Appetizers and Meat and Poultry, from Eurodelices. Thank you



2. This book, and it's acompaning series, is one of the best culinary book I've seen in my schooling, right along side of Escoffier. Not for your average home cook, these books are very misleadingly simple unless you know what to do in a kitchen very well, and even then, the three star (highest) rating will probably still be a challenge to you.
   
   I full heartedly recommend this book, and the rest of it's set, to any and all Industry people, in training or otherwise.

No comments about Man and His Foods: Studies in the Ethnobotany of Nutrition - Contemporary, Primitive and Prehistoric Non-European Diets.