2 comments about Kitchen Book: The Cookbook.

1. This volume consists of two works originally published by Freeling in the 1970s, "The Kitchen Book," and "The Cook Book." The two are presented here one after the other as separate entities, together with whimsical illustrations by John Lawrence. At the back of the book is an index covering material in "The Cook Book".
   
   "The Kitchen Book" describes Freeling's formative years as a cook in the 1950s and 60s. Freeling came of age in Britain at the close of World War II. He wanted to become a chef, and set off to the continent to find himself a job in a the restaurant of a fancy Parisian hotel. Determination and perseverance enabled him to withstand the rigors of an informal apprenticeship in the kitchen, where he learned the foundation of French cooking. Ambition and a desire for more pay led him to take a position in a provincial hotel, where he learned more, and not necessarily just about food. Much of the more interesting material in this volume covers this period in his life. The remainder covers his later cooking career, when he shifted from hotel to hotel in Britain, and presided as executive chef over a restaurant that was doomed from the start by fantastically poor management. Some of the material in the latter part of this volume can be slightly hard to follow for readers unfamiliar with the context of restaurant work in Britain or British dialects and slang.
   
   "The Cook Book" is a written in a very informal narrative style, quite different from the detailed didactic instructions of more typical cookbooks. Freeling enumerates the merits of a dish and how and when it may best be enjoyed, and then narrates entirely in prose how the dish can be prepared. He eschews exact measurements, temperature or timing guidelines, since he knows that ingredients are variable, and will cook differently depending on their age and treatment, and the humidity and temperature of the kitchen. He notes that it is far more important to observe, taste, smell, and touch the food as it cooks than to rely on measurements of volume, temperature, or time.
   
   Indeed, in the introduction to "The Kitchen Book," Freeling explains some of his philosophy on the subject, emphasizing that a good cook makes a dish well not through slavishly following a recipe, but through shear practice, and continuing to make the same dish repeatedly until it consistently comes out right. He tell us "In this book are no recipes, absolutely no useful hints, and above all no damned instructions; they do not give one an appetite." Actually, that's not quite true-a careful reader can pick up a number of great hints by reading the book, starting with the idea that good cooking comes through practice, not instructions. Nevertheless, Freeling's narrative style for giving recipes in "The Cook Book" is not for everyone. It works well for experienced cooks who are familiar with the ingredients mentioned. Such cooks won't have a problem with statements like "cook until done," but the rest of us may wistfully wish for a few more specific guidelines to help us along. But this doesn't detract from the delightful readability of the recipes.



2. I found the book to be charming, written in a slightly old-fashioned, witty tone and filled with scraps of kitchen wisdom-- and plenty of tales of kitchen horror. It's literary, food-loving, and anyone who's ever worked in a kitchen will find themselves nodding with Freeling's character portraits and kitchen commentary. Highly recommended.

2 comments about The Seasonal Kitchen: A Return to Fresh Foods.

1. Perla Meyers' The Seasonal Kitchen: A Return to Fresh Foods offers a great introduction to choosing the freshest and best produce available. The first chapter covers when fruits and vegetables are in season, how to start your own garden, and how to choose the best produce from the grocery store. Ms. Meyers tells the reader that the biggest and best-looking fruits and vegetables are not always going to be the best tasting, and she further instructs on how to search for the smaller, better-tasting ones. Also included in this book is a reference guide for in-season cheeses.

   The second (and larger) part of the book is dedicated to recipes. This part is divided into six parts: spring, summer, fall, winter, all-seasons, and basic sauces. Each recipe is clearly labeled "easy", "intermediate", or "difficult" so the home cook can choose a recipe according to his or her skill in the kitchen. Ms. Meyers also gives a price guide, as in whether a recipe's components will be "inexpensive", "moderate", or "expensive". Of course, this price guide was written in 1973, so it is a bit dated. Several of the foods Ms. Meyers labels hard-to-find in the United States have since become prevalent in our gardens, grocery stores, and farmer's markets.

   All in all, this is one of the best cookbooks and cooking references I have ever bought. I now want to read all of Ms. Meyers books!




2. I have had this cook book since it first came out in 1973. I still use it almost weekly, more in the summer. I have made almost all of the recipes in it, and have never been disappointed--the vegetable salads are particularly good. Classics I have made repeatedly are: chicken breasts in chive cream, veal in basil sauce, cherry tomatoes in chive cream, Scandinavian cold cucumber soup, radish salad lugano, westphalian leeks in sauce ravigote, and salad of beets in mustard sauce. My favorite dessert also comes from this book: blueberries in lemon mousse.
   
   I suppose the reason I "bonded" to this book is that it came out just after I had spent the summer in Europe and fell in love with the street markets and the food there. At that time, there were virtually no cook books that reflected that way of living and eating; today there are many. Perla Meyers was way ahead of her time, and this book remains a classic. Mine is battered and worn, and if it ever completely disintegrates, I will go out and get another one.

3 comments about The Best of Czech Cooking.

1. If you want to eat Czech Food go no further than this book. Excellent,and Brings back memories of my travels to Czech.



2. The major handicap of this book is the almost complete lack of pork dishes, so typical and essential in Bohemian and Moravian cooking. More or less authentic Czech sausages and hams may be hard to come by in the US, but is there a shortage of pork meat? So, the book misses a major part of the better dishes that Czech cooking has to offer. I would advise the editors of Hippocrene Books to check the subjects in their publications a little bit more carefully.



3. This new and expanded edition of an ethnic culinary classic provides a solid and important introduction to a cuisine which all too rarely receives its own book outside of general European cooking. Three new chapters to this edition of Peter Trnka's Best Of Czech Cooking add focus on pork, mushrooms and drinks, while the remainder is filled with Czech basics. No photos, but the recipes are easy enough without them.

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.

2 comments about Prost!: The Story of German Beer.

1. I purchased this book because of my love for all types of beer. I have always been fascinated by the stories behind German beers. I had never realized, until I read this book, how each individual style evolved on its own and the politics behind it. I have purchased three additional copies of "Prost" to give as gifts to my friends who truly appreciate a great beers and the stories behind them. The author is both technically and intellectually competent, and surprisingly well written for someone whose native language is German. I would like to have, if given the opportunity, the pleasure of meeting him and meeting him and autographing my book.



2. A micro-brewer lent us his copy, and we immediately ordered one for us. It is a "must have" for beer lovers. It presents wide-ranging information about the history and manufacture of beer in a most engaging style. A definite page-turner!

5 comments about Austrian Cooking and Baking.

1. Having some Austrian ancestry in me and having sampled some fine Austria fare, ventured to try and find a good source. This isn't completely what I am looking for.

   Recipes are too basic, not enough purchasing and prep hints. No photos whatsoever to entice.

   Did find some interesting stuff, though: Wuerstelbraten, Galantine of Chicken, Souffle Rothschild.

   For baking, see "Kaffehaus" by Rick Rodgers; for Austrian cooking, see W. Pauk.




2. I am an Austrian chef and very interested in cookbooks; especially books that are written in English, for they are read worldwide and so influence what people think of Austrian cuisine, and how they cook if they want to cook Austrian. (...)
   All in all that book is worth the money, most recipes are quite original, and the instructions are good. Photos would be helpful. For this price I would buy it again.



3. A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. This particular book is on loan from an Austrian friend, whose two brothers are chefs in Austria. Given that a woman born and raised in Austria thinks the recipes in this book are authentic I have to assume that she knows more than the reviewer that disagrees.
   
   The book is outlines as follows:
   1. I'd like to explain
   2. Soups and their Garnishes
   3. Fish
   4. Meat, Game and Poultry
   5. Some Cold Dishes
   6. Vegetables
   7. Salads
   8. Savoury Sauces
   9. Dumplings and the Like
   10. Desserts - Hot and Cold - including Sweet Sauces
   11. Cakes, Pastries and Biscuits
   12. Gateaux and Icings
   
   Before I review the book, I must say that if you are on a diet, this is not the book for you. I think that you could gain weight just reading this book. However, if you are a fan of desserts, WOW what a book!
   
   The first chapter the author explains the difference in some of the typical ingredients of Austria. She also provides a table that translates the European Gas Marks into degrees, which I do not see very often in foreign cookbooks.
   
   The garnishes for the soup alone are worth the cost of the book. I have never seen such variation in noodles and dumplings. And then, there are the schnitzel recipes. Can you say yummy? Where do you even begin talking about how wonder a well-made schnitzel can be? Makes me long for Berghoff's Restaurant in Chicago, an institution that is now gone.
   
   The Austrians apparently have their own version of Risi Bisi, which I was certain was Venetian. But maybe I am incorrect. The difference between the two versions seems to be that the Austrian's do not use Arborio rice.
   
   The Dessert sections are absolutely amazing. The Austrians have taken dessert making to a new level. Each recipe is more mouthwatering than the next. There is a recipe for Strudel dough, and every Austrian dessert that I could think of. If you love desserts, these chapters make the book worth buying alone.
   
   Overall, I would highly recommend this book to anyone that loves Austrian food, or just good food. I borrowed this copy from an Austrian friend, but I will be ordering my own copy.



4. This small book is chock full of Austrian recipes. As I was told, my grandmother from Austria regularly cooked these meals from scratch. Unfortunately, the recipes were not put down on paper to pass on through the generations. If you think boiled meat sounds frightening, think again. Purchase this book and prepare Tafelspitz and your taste buds will never stop thanking you for it!



5. Great recipes, but you need a scale to measure products. I also didn't like the fact that no oven temperatures were given unless you have an oven from England. If this book is to be sold in the US market, the editors could have at least adapted the information to our standards. I'm no amateur in the kitchen, but someone who is will have a tough time calculating oven temps. The layout of the recipes could've been better by listing the ingredients and then instructions. Instead it was done in a paragraph form which can make it confusing. All in all I'll keep the book, but am a bit disappointed with how it was put together.

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.

3 comments about Let's Cook Dutch: A Complete Guide for the Dutch Oven Chef.

1. A good inrtoduction on preparing and cooking with a Dutch oven on charcoal. There is a section on Dutch oven tools that has good ideas but leaves out a charcoal starter which I use all the time. The book also includes a lot of recipes and good ideas.



2. 15 years ago I came across this book. Since then I and my family have enjoyed dozens of meals cooked in dutch ovens, both while camping and at home. All of my dutch oven cooking was not from this book, but this book taught me how. I was a complete novice. I didn't even know what a dutch oven was. Now I'm called on for every local block party in Mount Prospect, Illinois to cook my famouns secret cobbler recipies. Well they are all from this book. Great for beginners!



3. I was a bit disappointed by this book. There wasn't a great variety of recipes and most were geared to outdoor cooking. I'll be looking for another cookbook.

No comments about Popular Greek Recipes.

2 comments about Making European Breads: Storey Country Wisdom Bulletin A-172 (Storey Country Wisdom Bulletin, a-172).

1. easy for the novice baker! well worth the $! Easy step-by-step instructions and it doesn't take 3 days to make the bread! Well written...highly recommend.



2. This cookbook has some very good quality recipes for bread. I only give it four stars for a few reasons. First, the recipes are written in paragraph form rather than bullets. In other words, all of the instructions are in one paragraph rather than a numbered list. This means the reader often has to read a step, do the step, and then spend several minutes finding their place in the recipe before they can go to the next thing.
   
   Also, I bought this book in conjunction with Basic Bread Making, another Storey County Wisdom book. Don't bother. These two books are written by the same author and there are only 3 recipes in each book that are not in the other.