1 comments about The Classical Cookbook.

1. Excellent book for both its recipes (easy to follow with directions given for both the English and American cook) and its description of Roman life, for both the Roman commoners and the citizens of stature. If you want to have a Roman banquet, or a simple, traditional Roman meal, this is an ideal book. I especially enjoyed the well-written sections on Roman history, which perfectly integrate the recipes with what we know about the people's lives and the ingredients which were available to them. I looked at every Roman cookbook I could find, in both the USA and England, and my three favorites are: Classical Cookbook, by Dalby and Grainger, and, A Taste of Ancient Rome, by Ilaria Giacosa, and Roman Cookery, by Mark Grant. The latter two have more recipes than the first, but Classical Cookbook is a quality book with exquisite pictures, illustrations and explanations.

1 comments about Slavic Specialties.

1. NEW in our series of Stocking Stuffer cookbooks, in the popular recipe-card file size format, Slavic Specialties collects recipes from Polish, Slovak, Slovenian, Czech, Croatian, Ukrainian, Hungarian, Bohemian, Bosnian, Russian, Polish, Serbian and Ukrainian Americans. The cultures of these groups have a complex history of intertwining language, national identity, social customs and beliefs. And, while cuisines and recipes differ from culture to culture, and even, as we know, from person to person within a family, the similarities between them merit their commingling in this little book.

   Slavic food is hearty food with healthy ingredients, featuring noodles, cooked vegetables, potatoes, meat, sauerkraut, and fruit. Slavic "specialties" include kolaches, or fruit-filled sweet buns; blini , pancakes, and zucchini blini; pierogi, meat-and-vegetable-filled dough pockets; borscht, beet soup; and paprikash, beef stew.

   These recipes were contributed by Slavic organizations including the Slovenian Women's Union of America, the Ladies' Pennsylvania Slovak Catholic Union, and the American Mutual Life Association, as well as individuals wishing to preserve the recipes of their parents and grandparents.

   The cookbook include proverbs and quotations from Penfield's Polish Proverbs and Czech Proverbs, and from other sources.

5 comments about Kibbee 'N' Spice and Everything Nice : Popular and Easy Recipes for the Lebanese and American Family.

1. I love this book. It has clear, easy instructions, nutrition information and color pictures. Very yummy!



2. this book is extremely simple to read and understand and very much like the country recipes from rural lebanon that my grandmother (sita) used to make.



3. I have really enjoyed owning this cookbook. My great-grandparents were from Lebanon so I've grown up eating Lebanese food but this was the first Lebanese cookbook that I've seen where the recipes are just like what I used to eat at Sittee's house on Sunday after church. Also, I want to add that the recipes are relatively easy and require ingredients that you can get at your local grocery store.
   
   I HIGHLY recommend it!



4. This book is well laid out with a myriad of Lebanese dishes. The Author being Lebanese-American has adapted the recipes easily to the American Kitchen and Supermarket. Everything I have tried out of this cookbook has been delicious. I grew up eating this kind of food and the smells and flavors take me back. I would highly recommend this book for anyone that wishes to learn and more importantly eat Lebanese food. The copy I have has nutritional information with each recipe. The only reason it didn't get 5 stars is because I would have like more pictures and to have them with the recipes themselves. HIGHLY RECOMMENDED.



5. Simply and understandably written for anyone who cooks Lebanese food or not, great cookbook, bought 5 for giveaways to my family

5 comments about East of Paris: The New Cuisines of Austria and the Danube (Ecco).

1. David Bouley is one of America's great chefs. He could be our greatest culinary creator. Bouley's first cookbook is only a peephole into his talent and creation.
   In trying several of the recipes offered by his book, I was initially optimistic. The concepts are interesting, the preparations are layered with different nuances of flavor, and the pictures are lovely. The first hesitation I had, was when i noticed that the recipe for Mushroom Goulasch corresponded only abstractly with the photo of the dish. In the recipe, the dumplings are not dumplings, but more of a spaetzle. the spaetzle is not yellow with pieces of chive, but totally green. Finally the beautiful buttery foam in the photo is in actuality a heavy green sauce. So much for truth in advertising.
   the potato salad we made was first class.
   the tuna dish we made was fine in most respects yet sorely lacking in detail as to the slicing of the tuna (which is critical in the cooking process).
   the dishes were very involved, yet the final result was mediocre at best. What a waste of time!
   I have eaten in Bouley's restaurant (Bouley's} and followed his career from a distance for some time. He has undoubtedly squandered a great talent in some ways. Yet, I would love for him to publish i true compendium of his creations. Bouley is so talented. I feel very disappointed as i can only assume that the bulk of his oeuvre will be forever out of my reach and understanding.



2. I don't thought I would like this book so much. But when I get it, I sat down and for 2 hours I was reading the book. As a German, this recipes sound often so familiar. My grandma kam from Prague, so her cooking was similar. For me, the recipes are easy to follow but you need your time. I am sure in the next time I will cook a lot from this book. The last year's I was in Italian-cooking, then California-cooking, now it is a change with this book. My husband will love it.



3. What can I say, many of the pictures in this book are wonderful and present the cuisine in fabulous splendor, but the recipies tend to be complex and will not come out exactly as pictured. Some of the dishes seem convoluted, particularly the dishes that require minute amounts of over a dozen ingredients.
   I understand that David Bouley is held in a high regard, just reading Charlie Trotter's review is enough said, but, I think that is based largely inpart on Bouley's restaurant, not the book itself. I also beleive that much of what is in this book is not meant for the novice cook. I consider myself experienced and more than capable of preparing an out and out quality meal, but this book is not helpful in explaining technique or corresponding the text and pictures to an actual outcome.
   I say beware of this book. Check it out from a library or borrow a copy from a friend and try the recipies first. I think that if you were to buy this based upon reviews or a cursory glance, you will be disappointed in how the recipies translate into stunning dishes in your own kitchen. If you struglle or fail, as I did, it is disheartening and should in no way reflect upon you as a cook. I will be honest, I was discouraged, but I had to sit and think about the audience for this book and the level of skill it is written for. I think anyone considering this book as a gift or addition to their own library needs to consider these two factors prior to making a purchase. And, if in doubt, spend some time looking it over carefully in a bookstore coffeeshop before you buy.
   Make no mistake this book is wonderfully photographed and well constructed, but contnet wise, I cannot say that it is among my favorites nor do I find it a very useful or insightful text.



4. I bought this book and a book about Austrian wine. I found the recipes to be a bit complicated, but quite wonderful. I also found some Austrian wine from an online shop (www.winemonger.com) to go with the food!



5. This chef is a guy I spent time with in high school, so I bought it for personal reasons. The food is beautiful and very sophisticated, upscale, like his restaraunts. He lost his bakery in 911, but quickly set up an elaborate food stand there to feed volunteers who were working around the clock, hungry and exhausted. Thanks, David

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.

1 comments about Food in Painting: From the Renaissance to the Present.

1. -
   
   "While in essence it remains a history book of art, Food in Painting never loses sight of the food, the dishes, and the meals. It is a wonderful investigation of how we see food in relation to ourselves: the book celebrates what chefs celebrate in their everyday work..."
   
   Read more at:
   http://www.superchefblog.com/2005/09/food-in-painting-kenneth-bendiner.html
   
   -

5 comments about Festive Ukranian Cooking.

1. Looking for a modern version of your grandmother's ethnic meals? This one will help you carry on the tradition of the meals she once made for you. A definite must have.



2. If you enjoy Ukrainian food, this is the book to get. Most repipes use easy-to-get ingridients. The meals pleased many a Ukrainian homesick for native food.



3. Used to drive me crazy when my mother cooked Ukrainian foods and never had a recipe. Well, with this book all that has changed. I use it for those recipes where "a little of this and a little of that and then you mix it together" mean little to me. Also has excellent explanations of the different holidays and foods appropriate for the holiday.



4. For any Ukrainian food/holiday tradition enthusiast tired of struggling through encoded recipes from "babtsia," this is the book for you!!! It provides simple recipes and introductions to the mysterious art of Ukrainian cooking -- "borshcht kvas," "pravdyviy hryby," et. al. -- as well as modern versions of the old traditions. Makes a traditional Ukrainian Christmas a reality.



5. Festive Ukrainian Cooking has easy to follow recipes. While all of our grandmothers had their own variations, this is a good starting point to get back to our beginnings.

1 comments about The Settlement Cook Book 1903.

1. I don't own this cookbook, though I do intend to own it. I just wanted to be the first person to write a review. Yeah, I have no life.

5 comments about The Basque Kitchen: Tempting Food from the Pyrenees.

1. Nestled between the two cusine powerhouses of France and Spain, the Basque are influenced by these two, yet retain and developed a food tangent of their own.

   Here, Chef Hirigoynen shares his passion for this region and its food. He takes liberties at times to add his own touches, which he has been serving up in his restaurants in San Francisco.

   He provides a complete two page listing of sources for the hard-to-find ingredients as well as a listing of restaurants, etc. if one tours the Pyrnees region.

   I've tried with delight the Sea Bream with Garlic Vinaigrette "A La Concha", Lamb Stew with Mixed Nut Pesto, and Quince and Goat Cheese Layer Cake with Candied Pine Nuts.




2. This book is full of gorgeous pictures and inviting, unusual recipes. Most of the recipes are relatively simple, although some hard-to-find ingredients are used. Its a great book; it could have used some more careful editing. Some of the directions seem puzzling or incomplete. A good book for an experienced cook, but probably a poor choice for a novice.



3. i HAVE OFTEN ENJOYED THE EXCELLENT BASQUE FOOD AT SAN FRANCISCO'S BASQUE HOTEL, SO I WAS QUITE FAMILIAR WITH THE EASY TO FOLLOW AND REALLY AUTHENTIC DISHES IN THIS TRULY FIRST CLASS BOOK. THE VERY WELL WRITTEN PREFACE TRACING THE HISTORY OF THE UNIQUE BASQUE PEOPLE WAS AN ADDED BENEFIT. HAVING NOW PREPARED MANY OF THE RECIPES FROM THIS BOOK, I CAN ONLY SAY IT IS REMARKABLE HOW WONDERFUL UNCOMPLICATED COOKING CAN BE.WHETRHER YOU ARE A NOVICE OR EXPERIENCED, YOU WILL BE REALLY SATISFIED WITH THESE RECIPES.



4. Three years ago my son gave me a copy of The Basque Kitchen, written by his good friend Gerald Hirogoyen. The book has sat on my coffee table ever since, and whenever I am in the mood for something challenging and different, I have been trying out some of its recipes.
   Then, a few days ago, my son treated me to a memorable dinner at Gerald's restaurant in San Francisco, "Piperade," which features many of the delectable dishes described in his book, and I had a chance not only to meet this kind and gentle chef but to sample firsthand his culinary skill with genuine
   Basque cuisine.
   The restaurant itself is a delightful place, its decor simple and rustic yet warm and friendly -- like the Basque people and countryside itself. We were treated like royalty and feasted on various Basque specialties: lamb chops with roasted Macheco cheese and potatoes, steak with mushrooms, fish with asparagus, and white wine from Gerald's own vineyards in Penedes, Catalunya.
   Because my son and I lived in Spain for 13 years, we have visited all four of the Basque provinces, enjoying the beautiful Pyrenees mountains, the local culture, and their native foods. Lamb barbequed over an open hearth oven and bacalao (codfish) were special favorites.
   Having worked my way through college as a part-time cook, I thoroughly relished reading about and then experimenting with many of the recipes. I found the directions easy to follow and, while my results may not have reached the perfection of Gerald's restaurant offerings, everything I prepared was tantalizingly tasty. A true gourmet delight! My personal favorites are stuffed squid in its ink, lamb chops, steak, steamed red snapper, and honey-glazed spare ribs, to mention only a few.
   Anyone who has been fortunate enough to visit the Basque region will enjoy recreating some of its culinary specialties, and anyone willing to experiment with new tastes and techniques will consider The Basque Kitchen a real find.



5. Try the marmitako. This is to the Basque country as clam chowder to New England. The version in this book is excellent and can serve as a springboard for you to create your own version.

2 comments about Food and Cooking in Victorian England: A History (Victorian Life and Times).

1. College-level culinary libraries strong in Victorian history will appreciate Food and Cooking in Victorian England: A History, with its survey of Victorian times introduced by nine recipes detailing examples of food production, cooking and diet in early England. Discussions go far beyond the usual cookbook to include surveys of kitchen arrangement and duties, dining habits, social influences on food and wine choices, and much more. An excellent survey any college-level culinary collection specializing in food history will relish.
   
   Diane C. Donovan
   California Bookwatch



2. I do NOT work for any book company that's trying to pump sales of a book & I found this book to be very interesting & informative. The small print & close lines might make some put it back on the shelf, but it's so interesting to see how the socioeconomic forces in Victorian England influenced the foods that were consumed, which eventually led to some of the traditional foods we eat. It is slow reading--you won't whip throught this in an evening, but it's funny how people are so nostalgic about the homey environments that seem to typify the fond attachments to anything Victorian, but nobody thinks about all the grunt work involved in producing the big, elaborate meals or how much effort was involved in the cleanup. This book isn't for everyone, but if you want to educate yourself as well as learn why we eat some of the foods we eat today, you'll probably enjoy it.