4 comments about Ukrainian Recipes.

1. I think it is a great book to learn to cook from and a good guide for people who just started to cook or the people who are originally from Ukraine and want to keep on cooking!



2. NEW in the series of Stocking Stuffer cookbooks, in the popular recipe-card file size Stocking Stuffer format, this book represents Ukrainian cooking as one of the best homestyle cuisines of the world - basic, fresh, wholesome and nutritious, yet still possessing a taste as rich as the black soil itself.

   Ukrainian food is not often found in restaurants, for it is a style of cooking best meant for families, for homecomings, and for holidays. The majority of recipes in this book come from Ukrainian-American homes, where Joanne Asala, who collected the recipes, shared the food and native traditions.

   One-hundred-sixty pages include recipes for daily fare and festive celebrations. Notes and menus for traditional observances of Christmas, Easter, and the wedding feast are included with the recipes. Among these are Flummery, Kutia, one of the most sacred of ritual dishes; Easter Bread, Paska, and Honey Nut Cake for weddings.

   On the cover is a photo of a candelabra representing the trident, a traditional symbol of Ukraine. Examples of the exquisite, symbolic folk art, especially egg design, krashanky, are found throughout the book with reference to the significance of the various designs.

   Excellent for personal collections, as well as a thoughtful gift and memento.




3. I love the spiral binding. It makes this perfect for actually cooking & reading the recipe. The small size is fun too. It's a good basic Ukrainian cookbook. Of course, not all the recipes I remember are in here, but there's a pretty good mix of recipes.



4. I'm always on the hunt for authentic cookbooks and the spiral ethnic cookbooks from Penfield Press of Iowa City, IA are the best buy around.
   
   It's true that big things come in small packages. These books are packed with tons of history and, best of all, delicious recipes that are easy to prepare, don't take too much time to cook, and won't have you searching everywhere and spending a fortune for the ingredients. The history sprinkled throughout the book gave a good background to the food being prepared and enriched the cooking experience for me.
   
   The first things I made from this book were two drinks: Cherry Vodka and Medivka (Honey Liqueur). Although I don't drink, I had a sip of each and boy were they good. (Although the cherry vodka has to ferment for 2 weeks, the wait is definitely worth it). I also made the Turkey Breast with Cherry Sauce and my mouth watered during the entire meal.
   
   I've bought and made dishes from the Dutch, Danish, and Irish cookbooks of the same series and the final product will turn out an authentic ethnic dish without the gourmet prices for the book or the ingredients.
   
   Highly recommended.

2 comments about The Art of Cookery Made Plain and Easy.

1. One of the best cookbooks of the time period. I use this cookbook to recreate 18th century receipts (recipes) for a living history museum. This book is not only informitive on 18th century cooking in general, many of the recipes can be cooked today. Try an onion pie and with the left over pie crust make kickshaws, a type of cookie with jam. This book will become your primary source for 18th century cooking and with its glossary it is better than many other editions.



2. This book is a must-have for collectors of antiquarian cookbooks, even if it is a facsimile of a posthumous edition published in America. Makes me wish I had the appropriate kitchen.

   To appreciate what Hannah Glasse's work did for cooking, it's necessary to understand what place it had in the market of the 18th century -- it was the book for English-speaking cooks, even in Revolutionary times as popular in the Colonies as it was back home in England. It's a bit more in scope than a typical modern cookbook as well, including things like beer/wine/mead recipes and preserves that are usually in separate books today, and even an occasional home remedy. The recipes cover much classic British Isles cooking, including Roast Beef with Yorkshire Pudding, meat pies, Scotch Broth, and a good number of seafood recipes.

   The recipes in question probably don't lend themselves much to modern kitchens, unless you've got a fireplace with pothooks and a beehive oven in the chimney. But it's still enough to make you imagine, and to realize that while the techniques have changed, food hasn't changed much in two hundred years and change. The recipes are done in a conversational style that seems strange in a cookbook but should feel familiar to anyone who's learned a recipe at someone's elbow. Don't expect precise measurements everywhere either; you're expected to be able to figure such things out on your own. (One bit of advice: unlike modern recipes, where you can pick out the ingredients and work as you read, it behooves the reader to study the recipe before hand and take notes if necessary.)

   As I said, it's a facsimile of a later edition from 1804 or so, and includes updates that aren't distinguished from Glasse's original text (thus my one-star deduction, which is a highly subjective decision). That said, it's likely a faithful rendition of how early America ate, and an invaluable reference to anyone who wishes to learn how it was done back in the day.

3 comments about Gordon Ramsay's Just Desserts.

1. No wonder he's a star in Britain. Fabulous, imaginative recipes covering everything from easy cook basics to recipes you definitely need to practice! Examples - red berries with hibiscus and basil syrup; slow roasted peaches with orange caramel sauce; chocolate and thyme ice cream; apricot and cinnamon mousse; fruit tempura and many more. Not a book for beginners (he is a Michelin 3 Star chef) but very, very good.



2. beautiful as good on pastry as savory love all his books just got all of them



3. I have dismissed his American television persona and concentrated only on his British series with food. A lot of his genius gets lost in translation, I'm afraid. It isn't his fault. It's ours! Instead of letting him perform his genius, we have made a celebrity out of him. For shame! This book is photographed so beautifully that you might forget to read the recipes! And simple they are. Simple and incredibly yummy. His division of sweets is easy-peasy. Oh, that's Jamie. Sorry. You have some summer fruit. Plain. He shows you simple syrups and toppings and cremes that you simply pour over the fruit and you have an incredible dessert that will impress your friends no end. I really like Gordon Ramsay. I do not like the persona we see on American TV. I hope that in the future the powers that be at the networks will let him do what he is best at. Create. Get rid of the young wannabe chefs. Get rid of the screaming. Just let him create. If you love desserts, and want to keep it simple but elegant, and creative, this is your book. I just love it.

5 comments about Art of Lithuanian Cooking.

1. I believe that "Art of Lithuanian Cooking" is the best English language cookbook for Lithuanian cooking. Whether you are Lithuanian-American and looking to strengthen your cultural ties or you are a cook looking for a few, new and different, dishes, this cookbook is a good resource.
   
   There are relatively easy recipes that are very different from American fare, such as: Cherry Soup, Fried Carrots, and Beef with Celeriac, followed by Apple Upside-Down Cake (and coffee). And, there are some difficult recipes for the seasoned cook or one who has a Lithuanian-American grandmother to help, such as: Lithuanian Rye Bread (I am having a terrible time baking an acceptable rye bread!) or Porkupine Cake (Definiely need the grandmother for guidance on this one!).
   
   All of the Balto-Slavic cuisines are inter-related, but each nationality has its own, unique, version of several dishes. Fair warning: few of these dishes are "fast" food.



2. In retrospect, I should have gone with a Lithuanian cookbook where the author has a Lithuanian name, because I was disappointed to find that less than 1% of the recipes had Lithuanian headings. I found the recipe
   "Little Ears" in this book and found it to be nothing like the Little Ears recipe I know, which would be called Ausiukés...little ears where the end product were tied up knots of dough fried in oil and dusted with powdered sugar...yummy! This was a traditional sweet for holidays like Christmas and Easter.
   
   When I ordered this cookbook "Art of Lithuanian Cooking", I expected a real lithuanian cookbook with their proper names. If you want a real lithuanian cookbook, see if you can get a copy of "Popular Lithuanian recipes" by Josephine J. Dauzvardis. I received this cookbook from a very dear friend back in 1982. Its excellent! Anyone who has a lithuanian background and is familiar with the dishes will recognize the recipes right away, because ALL of the recipes have their true lithuanian name right before it, like Kaldunai, Zeppelinai, Kopùstú Sriuba (Sauerkraut soup), Duonoj Keptas Kumpis, Rúg`stus Pienas (Lithuanian Yogurt), and much more.
   
   This book will probably just sit on my shelf. It only cost $10 something, so sending it back wouldn't be worth the postage.
   
   Sincerely,
   1st generation born and raised in America
   Aldona Pauliukonis-Guenter



3. I purchased this book as a wedding gift for a Lithuanian bride who has been in the U.S. for 13 years. She always talks about beet and potato soups. She was so pleased and surprised by it. She thinks there are a lot of recepies that go back to her childhood.



4. It's alright, but nothing in it reminds me of my mother and grandmother's cooking. However they both used short cuts, and nothing will ever replace their style of cooking. However give it a try, it's worth it if you find just one recipe!



5. My mother was delighted to receive this cookbook as a birthday gift, as we know very little about our Lithuanian heritage. The fact that the traditional Lithuanian names for the dishes are not included did not bother us, as we do not speak Lithuanian. We were very pleased to find an old Christmas recipe that we had not made in years. We found many recipes that we are very excited to try. This cookbook would be perfect for someone who simply wants to get acquainted with Lithuanian cooking for the first time but cannot speak or read Lithuanian. The recipes are simple, with very simple and basic ingredients. The recipes are interesting and easy to follow, provided you understand basic cooking methods. I wasn't sure what to expect when I purchased the book for my mother, but overall we are both very pleased with what we got and are very eager to try the recipes. Don't be afraid to give this book a try.

5 comments about Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef.

1. For an excellent blend of biography and cookbook, choose Cooking For Kings: The Life Of Antonin Careme, The First Celebrity Chef, a survey of the life of the first known celebrity chef Antonin Careme and his recipes. The cook's own memoirs are used to trace his rise from an abandoned child to becoming one of the greatest cooks in Paris. Careme was more than a chef: he invited chef's tools, he cooked for kings and noblemen, and he even made Napoleon's wedding cake. His marriage of food with glamour made him a notable figure - as well as the first chef to become rich by publishing cookbooks. This is a lively history recommended for food fans.



2. In addition to telling the story of the great chef, this book also provides a lot of insight into the history of food and its evolution, and some of the "dark" side of being a chef during the days of Careme. His health suffered mightily from the fumes from the poorly ventilated kitchens during the time, and the long hours that he worked pushed him into exhaustion, further compromising his health.
   
   I found this full of detailed research and interesting anecdotes. The recipes included were also very insightful, and well chosen. It was also written with a good pace and narrative style. Would highly recommend. I've moved on to "Escoffier: The King of Chefs."



3. This is a wonderful book. I'm writing a historical romance and I used this book for reference on the food and times of France and Europe in 1815. It's marvelous.



4. This was a very interesting read about the beginning of the modern foodie movement and the Frenchman responsible for it. The historic recipies included make it possible for a modern reader to eat as royalty once did.



5. I enjoyed the book, it's not earth-shattering but brings together a lot of information about Carême, most of it fairly well-known but this is well strung together and gives a good overview of his life. I was very surprised to read that Ian Kelly says that Carême did not go to the Congress of Vienna with Tallyrand, everything else I've read says that he did. The recipes in each chapter make it more interesting, even if they're not all that practical to make - how often does your local butcher stock cows udder, for example.

No comments about Czech & Slovak Kolache Recipes & Sweet Treats.

5 comments about Mediterranean Light.

1. I don't see how seafood, hummous, tzatziki, baba ghanoush and lentils make a book low-fat. The fact is, this book celebrates Mediterranean cuisine, and much of that cuisine is already low-fat. If you love cooking from this region, you will love this book. The recipes are simple, delicious, mostly easy, and even if when I just read the book for ideas, it inspires me.
   
   It is true that the author modified some recipes to bring them into line with her healthy eating ethos. If you get the willies or heartburn from intake of mucho lard, this works wonderfully. I find the recipes delicious. They are packed with super-food ingredients, full of vitamins and minerals that will make you feel energetic, and not with hydrogenated fats or other proven culprits in heart disease, adult-onset diabetes, or cancer. As I understand it, the point of lowering intake of saturated fat is not necessarily to lose weight -- but to make your life long and healthy / enjoyable. I don't want to get diabetes or heart disease if I can prevent it. Both run in my family -- but for me, so far, at age 40, so good.
   
   Before I continue on this paean, I'd better mention that I have never met the author nor her family or friends, I am not associated with her in any way -- and actually, I'm not a health nut -- just a normal mom trying to cook whole foods for our family. When this book taught me how to efficiently clean shellfish, coaxing them to open and so forth, instead of skipping that step like so many other cookbooks (which leads to sandy mussel broth unless you remember the process!), I knew it was a winner.
   
   The recipes are simple, and true to the region. If you have visited the countries whose cuisine Martha Rose Shulman celebrates, you will recognize the authenticity of ingredients and combinations set forth here. Italy, Greece, Turkey, Egypt and more -- all have classic and newer representatives on these pages. You'll find minted yogurt salad (which I know as 'tzatziki'), lentils, chickpeas, eggplant, even pizza and pasta -- in the index.
   
   Unlike another commenter, I found no great surfeit of garlic. The amounts prescribed seemed quite normal for the regions addressed. But then, perhaps I am used to garlic: it lowers cholesterol, so I use it in cooking for my husband.
   
   If you long for the foods you once enjoyed near the Mediterranean, try this book. If you love seafood and vegetables, and aren't afraid to try seasoning with lemon juice and yogurt, coriander, or cloves, try this book. If you long for beef, cream and mascarpone, try another book.
   



2. I have small children with bland Minnesota cuisine tastes. I have found some recepies that our whole family would eat. I personally enjoy the cook book but struggle finding many choices for all of us. I find I can modify some of the recepies to make it work for all of us.



3. Mediterranean Light, by Martha Rose Shulman, is the second book I have owned written by her. A friend gave it to me thinking that without pictures, it couldn't be special in any way, but she was so wrong. Because I eat healthfully, mostly vegetarian, with just a bit of meat, and think the Mediterranean diet is the right plant-based way to eat, I was quick to try some of the recipes. (Incidentally, this way of eating drastically reduced my total cholesterol, which I cannot lower with medication because statins attack my muscles.)
   The Warm Chick Pea Salad is very filling (and inexpensive to make). I ate it cold, and added raisins and a few slivered almonds, just for my own personal taste. The protein content for each serving is off the charts. I used organic canned chick peas which taste "cleaner" to me.
   I made her dense whole wheat bread with the French chef starter several times finding it filling and satisfying. And, I do not gain weight eating a small slice twice a day. If you like wholegrain bread, but are not a bread baker, it may be a bit of a challenge, but can be conquered easily. Like her, Saturday is now my bread baking day for my extended family.
   I made her Lentil Soup and enjoyed it made with organic lentils and added a touch of white wine. I also have begun substituting yogurt for olive oil in dressings which lowers calories and reduces fat. The yogurt, vinegar, mustard combo in some of the dressings creates a dressing that is somewhat like light mayo. I never use anything else anymore.
   This is my type of eating which I adopted after I had a brush with heart
   disease at a young age. Americans don't always realize that for much of the world, meat is a rare treat. Grains, fruits, vegetables, nuts, dairy, and fish comprise much of the diet in places where the people live longer and much healthier lives than we do. Combine that with exercise, deep faith in God, and a mental attitude of contentment, and you are doing a great deal to help yourself to a better quality of life.
   True, not everyone in your family will love these dishes, but keep trying; you'll find a few they will enjoy.
   The book is clearly written, contains interesting stories and anecdotes about the recipes and Ms. Shulman herself, and is deserving of a place on a cookbook shelf. I, like others, will take it on my next trip.



4. We've all heard how healthy the Mediterranean lifestyle is. Well this book tells you how to live it in your own kitchen with great yummy recipes and colorful insights. Check it out!Mediterranean Light: Delicious Recipes from the World's Healthiest Cuisine



5. The recipes in this book contain easy to find ingredients. In some ethnic cookbooks, you nearly have to visit the country to find everything needed. It starts with appetizers, goes to many assorted main dishes, to deserts and even includes bread recipes. The author has taken traditional recipes and made them healthier.

No comments about Popular Greek Recipes.

5 comments about The Best of Finnish Cooking.

1. Hi Taimi! It's been 40 Years, since we arrived from Our Homeland "Finland" to this land of Opportunities. I never knew you could Cook. Congratulations to Your Book. (Old Room-Mate Jane) If you get this, E-Mail me: jtymon@4link.net



2. Hi Taimi! It's been 40 Years, since we arrived from Our Homeland "Finland" to this land of Opportunities. I never knew you could Cook. Congratulations to Your Book. (Old Room-Mate Jane) If you get this, E-Mail me: jtymon@4link.net



3. "New" E-Mail:jtymon@hotmail.com Love to hear from you.Your Book is Great! Jane T.



4. I have tried for years to duplicate my Finnish grandmother's cooking. Asking for her recipes is hopeless...in her mind she just throws things in a pan and they come out that tasty. (She is constantly telling me it is not worth my time because her only secret is that Finnish cows, chickens, and fish are much happier and treated nicer than American animals, and therefore taste better.) This book is the first (and only, so far) Finnish recipe book I've found that carries many of our family's traditional recipes. It is easy to follow and I have had success with every recipe I have tried.



5. This is a good book with all the favorite meals thatFinnish Americans grew up with.

5 comments about Cherished Czech Recipes.

1. Thank you. A great cookbook, I wish it was bigger and had more recipes. Thank you again.



2. This is a neat little volume that contains several of the old recipes which had been alluding me for years.
   Easy to understand and follow directions. Small enough to keep handy in a kitchen drawer.
   Provides a window into the kitchen culture of eastern Europe.



3. I've raved about Penfield Books' spiral-bound cookbooks before and they have done it again with "Cherished Czech Recipes." I recommend these tiny treasures of culinary joy for two main reasons: They're affordable (at $6.95, you just cannot beat the price) and the recipes look and certainly taste authentic (even if you've never tasted that country's cuisine before in your life). As an added plus, the books aren't padded with extraneous culinary terminology that is more geared for experts and hardcore foodies.
   
   From this volume, I made the Bohemian Rye Bread (but I took the chump's way out and substituted butter in place of the lard), the white bread, and the goulash. I've actually made the goulash twice and it turned out better the second time and is now one of my favorite dishes to make and eat (note: if you don't want to use catsup, try tomato sauce).
   
   The most interesting part of the book for me was the cultural notes in the beginning, especially where the Czech settlements are in the U.S. that can be found on page 5. It was *very* interesting to know that any St. John Nepomuk churches are primarily Czech congregations, as there is such a church located in Philadelphia right around the corner from where my maternal grandfather used to live.
   
   A very minor gripe I have with this offering is the twenty-plus pages of filler material in the back of the book. There were many blank pages labelled "Notes" as well as the lyrics to the Czech and Slovak national anthems and pages of Czech proverbs. Surely there must be more interesting and tasty recipes to have included here.
   
   But, in all, Penfield's cookbooks are among the best around. Very rarely will they miss the boat on a particular cuisine. Their books are definitely worth the investment and this volume is no exception. - Donna Di Giacomo



4. I grew up eating Czech food,which is why nobody has ever called me "skinny". But seriously, this is the food I grew up with prepared by my Grandma and all her friends. When you are Czech on both sides of the family you get a pretty good idea what's good Czech food and what isn't. This book is all about the "good stuff!" Don't judge this book by it's size. When it comes to good and genuine Czech food, it's huge!



5. This waas not as good as expected for recipes. My mother's book had better ones in it