5 comments about Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish.

1. We have many food allergies in our family. This book has several very tasty recipes. My fav's are the oatmeal raisin cookies and the brownies. A must have for a food allergy family. Very simple to make and they taste delicious. My thanks go out to Emily!



2. All I can say about this book is that I am thankful. My son's 7th birthday is coming up and for the first time in seven years he will have a real birthday cake to celebrate his day. I made the chocolate cupcakes for the first time last night and was blown away by how good they tasted. Even my husband said that they taste just like "real" chocolate cupcakes. I plan to make two batches to send in with him for his class treat on his birthday.
   
   Not only are these recipes easy to make, but they are delicious. What a blessing this book has been to my household. The cinnamon applesauce cake is delicious as well. My son couldn't get enough of it as he asked for it every day for almost a week straight.
   
   I am thankful that Mrs. Hendrix took the time to perfect these recipes and to share them with us. I like to bake things too but I am not knowledgeable enough to "re-invent the wheel" so to speak when it comes to my son's allergies, which are wheat, peanuts, soy, milk, eggs, and shellfish. I thank her for saving me the time and expense in making recipes such as the ones in her book. I can't wait for her to come out with Volume 2!!
   
   It is good to know that although we do have to make certain sacrifices when it comes to dealing with our kid's food allergies, taste does NOT have to be one of them. If you have a child that is dealing with food allergies, you can not go wrong with getting this cookbook. I almost didn't buy it myself but finally did and now I am kicking myself for not buying it sooner.



3. This book is fantastic. My family has loved every recipe we've tried so far. All very easy to make and yummy!



4. I am not a great cook. I am not a good cook. Trying to make a meal without wheat, eggs, milk, soy, or peanuts eliminated much much more that I initially thought. I didn't realize Eggs includes a lot of frozen food, pasta and prepared baby foods (with pasta). Milk includes a lot of frozen food, breaded foods, cheeses and prepared baby foods (like Gerber Good Nights or anything with cheese). Wheat includes most bread, pasta, cookies, crackers, teething biscuits, cheerios and cereals. Soy includes anything cooked in vegetable oil.
   
   What else is there? This book is a great place to start. The recipes are very simple, i.e. mashed potatoes = potatoes mashed with water. I've read some criticisms that this book is too simple... but I strongly disagree. I am a 30 year old mother who honestly never made mashed potatoes. They came in a box, or I improvised. I didn't grow up cooking. I ate lots of pasta, prepared meals, baked dishes with lots of cheese and wheat AND milk. I needed a crash course in making FOOD. Food that's simple, with a short list of ingredients that I can recognize and understand.
   
   I will admit that these recipes do not always turn out tasty and delicious, but I feel like I can add what I want. Maybe mashed potatoes need more than salt, pepper and water? I can manage that. But looking at my recipe for potatoes au gratin I have no idea where to substitute or improvise.
   
   Sophie Safe Foods is like your 8th grade home economics class for people with food allergies. It is a crash course for a seriously overwhelmed mom needing a place to start... but that is a wonderful thing. Especially when you make something and your child eats it without a reaction AND (and this is the best part) the rest of your family eats it... and likes it.



5. I have had this book for about a year now... It is full of recipes that are safe for my 18 month old daughter who has milk and egg allergies. She will eat most of the food I have made her using this book. That is saying something because she is a very picky eater!
   
   Most of the recipes have turned out very well. The only one we have not liked is the meatloaf. The flavor was great but the consistency was too dense. The desserts are my personal favorite. They are easy and tasty!
   
   I have read a few negative reviews of this book on this site. They upset me a little. People complained that this book is too simple and boring. I disagree. The recipes are not fancy but are geared towards children. That said, you can't expect gourmet recipes!
   
   I appreciate the time and effort that Sophie's mother took to compile this cookbook for other mothers who desperately need it! It may not be fancy but it is worth the money!

4 comments about Bistro Laurent Tourondel: New American Bistro Cooking.

1. If you pick up this book, be prepared to deal with uncontrollable drooling as your browse through the pages. Beautiful pictures of Seared Kobe steaks, giant cheese popovers, peanut butter-chocolate parfait and many more are a feast for the eye. Laurent Tourondel is a master at what he does and the recipes reflect it well. He takes classic French Bistro cooking but adapts it for the American public, the guy is not afraid to cross the line of tradition to create his own version of classical dishes using all american ingredients. Needless to say, he is quite succesful at it if you judge by the speed he's opening restaurants around New York. This book will appeal to the home cook looking to fine tune his skills and to the "night table" gourmet who simply enjoys nice cookbooks, it'll make you drool and it'll make you want to cook. After all, that what cookbooks are for right?



2. Combining the flavors of his French childhood kitchen and his classic French training with his personal bias toward casual French bistros and American steakhouses, Tourondel has established six varied bistros, mostly in New York.
   
   This glossy, lavishly illustrated book offers restaurant recipes adapted for the home cook. From Cream of Corn Soup with Corn Fritters to Braised Short Ribs with Garlic-Thyme Brown Butter, Curry-Kaffir Lime Chicken Pot Pie, Wild Mushroom Risotto with Mushroom Cappuccino, and 5-Spice Caramelized Long Island Duck, these are labors of love.
   
   There are simpler, quicker dishes that are just as mouth watering, like Marinated Kobe Skirt Steak (garnished with chopped peanuts), Braised Swordfish with Tomatoes, Olives, and Capers, or Macaroni and Tomatoes with Spicy Sausage, but all require some joy in the process.
   
   From appetizers to desserts, the recipes are well organized. Tourondel offers menu accompaniments (other recipes from the book) and gives an idea what to expect in his brief intros. Wine accompaniments are also offered with each dish and in his introduction Tourondel offers menu suggestions for the novice and the experienced cook.
   
   With informal and delicious dishes in a format that is as easy to follow as it is sumptuous, this is a book primarily for experienced cooks.



3. Some great recipes, some simple, some sophisticated. Most recipes I've tried accentuate the umami sense.



4. I would make every last recipe in this book. Usually I debate on whether the finished product will be worth the effort and decide against attempting some recipes of other books. However, BLT has page after page of mouthwatering photos that encourage you to taste everything. I've tried around five recipes so far and not been disappointed. For spices, visit www.thespicehouse.com. For kaffir lime leaves (which are amazing and should not be omitted) try one of the two Amazon vendors or (depending on your part of the country) even check with a local well-stocked plant nursery to see if they have the tree and would let you pluck a few leaves.

5 comments about Fish: The Complete Guide to Buying and Cooking.

1. This is the best book I have found for preparing and cooking all types of fish. This book is particularly useful as a gift for someone who wants to serve fish to others, but cannot or will not eat it themselves due to allergies, illness etc. If the directions are simply followed, it will turn out great and you don't need to sample the dish before serving (unless, like me, you just can't help yourself!).



2. This book was ordered as a gift. The recipient, my daughter, called me and said she went through the book and has marked off all the recipes that she wants to try. Her best friend is jealous and wants one too!



3. a little outdated but still gives great advice and good recipes. all you ever wanted to know about cod but were afraid to ask.



4. This book opened up a world of cooking fish that I had missed throughout my life. Great recipes, great explainations. Exceptional. I have been giving it as a gift to my fishing buddies.



5. As with How to Cook Everything, many of Bittman's recipes could not have been tested before publishing and seem as though they were concocted at his desk.

5 comments about Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood.

1. This book is really a great seafood cookbook. I learned how to search out healthy seafood and then cook it in a simple but tasty way.



2. FISH FOREVER: THE DEFINITIVE GUIDE TO UNDERSTANDING, SELECTING, AND PREPARING HEALTHY, DELICIOUS AND ENVIRONMENTALLY SUSTAINABLE SEAFOOD is for neo-pros and chiefs who would choose sustainable seafood, and is written by the owner of the Monterey Fish Market in San Francisco who has supplied such seafood to some of the nation's best chefs. His guide blends an international recipe book with in-depth profiles of both fish types and discussions of fish health issues and concerns. Access to a range of fish types is required, but any library catering to patrons who love to cook seafood must have this, with its bright centerfold of photos and detailed fish cooking insights.



3. I have always enjoyed fish when I go to restaurants but the fish market and cooking fish scared me. 'Fish Forever' gives me the information to select and cook great seafood dishes. The results of the recipes are spectacular. I am lousy cook, but the recipes are so easy to follow, they improved my cooking. The book is also an interesting look at fishing and the seafood business.



4. As both an amateur home cook and a devotee of sustainable seafood, I think this is the best sustainable seafood cookbook on the market. The recipes are simple and healthy, and the factual information is well-balanced. I highly recommend this cookbook!



5. This is an absolutely essential cookbook for your kitchen if you are a serious cook. The recipes are beautifully presented, and are not difficult to prepare. They don't require a lot of hard to find ingredients. You know you are eating wonderful food, as it was meant to be prepared. Taste the fish. Can't recommend it more highly.

5 comments about Sushi for Dummies.

1. Excellent detailed book. Best part was the details on making the best rice you can as that is the main ingrediant.



2. Don't let the title fool you -- this is the best book I've seen for explaining how to make sushi rolls for the first time. I had never done one before, or even seen it done, and this book had me making rolls in just a few minutes. No, they weren't all perfect, but practice helps too!



3. I was able to successfully make basic sushi rolls at home after only reading a few chapters of this book. Excellent for beginners!



4. i am fortunate enough to live awhile in japan and know good sushi!!! plus it is so inexpensive here of course!!! i wanted to have good reference once i leave here, so i got this book!!!! totally helpful!!! now, when i crave the sushi i know and love....i can pull out this book and have my own guide anywhere i go in the world!



5. This is a great product because it provided exactly what I was looking for. It was easy enough to be a beginner book but detailed with enough information to be helpful beyond the beginner level.
   My favorite part is that they offer a lot of vocabulary with definitions and pronunciations that makes eating sushi in a sushi place much easier. So it provides information applicable to both eating out and eating in.
   Overall a great find. I would definitely recommend it for a beginner who is looking for more than the over simplified version.

5 comments about First Book of Sushi (World Snacks).

1. My husband loves sushi, so I had to get this for our little girl. It's such a cute board book!



2. We own the Dim Sum book by the same author, and the Sushi book is not as great. The pictures are still wonderful, but the words don't flow as easily, and the last line of the book ends on the back cover. That's a little confusing for my 22-month-old. With the Dim Sum book, there is a strong rhythm and an easy rhyme, which makes my child speak the last word on every page. Not so in the Sushi book.



3. I was excited to see a book about a topic like sushi available for the young set, and after reading the great reviews, I ordered it and looked forward to its arrival. But... I was underwhelmed. The artwork is interesting, but the cadence is very uneven. Three stars for a great, fun topic, but not four or five because it was less clever and less of a fluid read than I expected. Catchy idea more than catchy overall. That said, because it is unique and is fun to look at, and because there were one or two pages that were great fun, "Hot, hot, hot," I would purchase it again.



4. My son and I love this book. He hasn't had sushi yet, but I love it and want him to eventually try some. Like with Hola Japaleno I love the pronunciation guide in the back and the pictures are very cute.



5. This book is one of my favorite to read to my baby girl, not that she gets to eat sushi quite yet, but its entertaining with its bright colors and whimsical rhymes. Meso soup in a sippy cup? Hmm sounds tasty :D
   Get it, read it, and enjoy the wonders that is Sushi!

1 comments about America Eats!: On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food.

1. What a way to spend the summer! all of the good food, the bad and great philosophy of american food!

5 comments about Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood.

1. If you are a junkie for food politics and ethical and healthy food choices this book stands with Pollan, Nestle, Schlosser and Shiva.
   
   The book takes the reader up and down the food chain as both a diner and a social/environmental critic.
   
   even for the well informed amongst us there is lots to learn and appreciate. Grescoe connects lots of dots and makes eating seafood a fully engaging activity.



2. This valuable book is full of important information about what is involved to get seafood in the grocery case or on the restaurant table and allows you to make environmentally sound and healthy choices. Although you will probably ban many popular seafoods off your table after you read this, many other tasty and nutritious kinds of seafood can take their place and you will be able to continue enjoying these kinds of seafood without guilt, knowing you will no longer be contributing to fish stock depletion or environmental destruction.



3. Bottomfeeder is an excellent read on a critically important topic. The book documents the massive overfishing that combined with environmental pressures is driving many fish species to the point of extinction, and that much of the cheap seafood on our plates is not safe or sustainable for humans or the planet. Unfortunately, this issue has gotten limited coverage outside the environmental media and for many readers Grescoe's book will be an eye opener that explores new territory.
   
   Marine biologists estimate by 2040 a large number of species will be decimated. If whole sections of the aquatic food chain go the way of once plentiful Chesapeake Bay oysters and blue fin tuna, what will happen? Grescoe jokes about fish and chips being replaced with jellyfish and chips as a lighthearted way to highlight the issue. As he points out, fishing is the only large scale hunting activity still carried out in the wild. Decades of massive, industrial scale fishing are an uncontrolled experiment, upturning species in every ocean, turning predator into prey and destroying environments and human health through questionable fishing techniques, unsafe farming practices and black markets.
   
   Nobody escapes responsibility for this mess, but Grescoe turns what could have been an angry polemical rant into a globe trotting adventure and keeps Bottomfeeder enjoyable to read. His love of food shines through on every page as he talks to fishermen, scientists, bureaucrats and chefs. By the end of the book, the root cause of overfishing is shown to be the familiar toxic brew of greed and ignorance familiar to the environmental genre, aided by ineffective government oversight and often compounded by chefs whose promotion of a tasty fish can spell disaster for a species.
   
   The tragedy is that Bottomfeeder may be too late to have a large impact. Chesapeake Bay oysters will likely never return and the race to the bottom is well under way around the world. The book does however give some excellent suggestions on fish to enjoy and species to avoid, leaving the reader a small part to play in turning back this "tragedy of the commons".
   
   Even if you don't read this book, check out the Monterey Bay Aquarium website for "Seafood Watch", a handy guide on sustainable seafood.



4. BOTTOMFEEDER
   By Taras Grescoe
   I was really looking forward to reading this book and I was not disappointed. When it comes to eating seafood responsibly I have always felt at a loss for information. First of all I grew up in North Eastern Ohio and the only "local" fish there came from Lake Erie and there was a time that no one would eat fish from Lake Erie. I also am allergic to just about every kind of shell fish. So beyond the Gortons Fisherman my palate is unrefined to say the least. After reading this book I have a much better understanding of how the oceans of our world are being affected by the lack of understanding on the part of most of its people. This book, over the course of 10 chapters takes the reader through the problems facing our most endangered species of fish as well as the many reasons why these fish are endangered. It is not one simple problem but the answer is actually not that difficult to implement even though it is not popular every where. The answer is being informed and not accepting practices that are destroying our oceans. If we don't buy products that are not ethically produced there will be no market for them. I liked the fact that every chapter had a focus on a specific fish and its ecosystem. What the challenges were for that ecosystem and what could be done about it. Because of this chapter by chapter approach when I want to reference the book again in the future I will have a much easier time finding the information I need. It seems to me after reading this book that the two main culprits in the problems facing our oceans is ignorant indiffference on the part of the consumer and the greed of those that see the ocean as a source of income and not a way of life. I will never look at seafood the same way again. While I am not a big seafood consumer myself I now want to explore eating the fishes that are sustainable and incorporate them into my family's diet. After all fish is brain food. I liked this book a lot even though it was not a fast read. I had to work my way through each chapter because it was filled with so much information. The author does include a good index in the back as well as an appendix to resources. There also is a section on which fish to eat and which to avoid. My only real complaint is that I wish it had a good recipe for sardines.



5. The Monterey Bay Aquarium Seafood Watch guide has been tucked into my wallet for a couple of years now, but even with its straightforward green, yellow, red categories, I've found myself staring at restaurant menus in bafflement. How can salmon fall into all three categories and how do I know which one I'm ordering???
   
   Grescoe's book has thinned the fog surrounding the world of seafood. In interesting and easy to read chapters, the book explores the oceans from the bottom of the food chain all the way to the top, and provides a well-rounded explanation of the issues facing the seafood industry and the environment.
   
   Though I had anticipated a doomsday narrative that would shatter my love of seafood, instead it has left me feeling empowered to ask the right questions and make better choices.

No comments about Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes.

5 comments about Fish Without a Doubt: The Cook's Essential Companion.

1. This hefty book has all you need to know to cook fish and shellfish. The recipes are clear and descriptive. I like that the authors help you "see" with their words, as in this advice from Oyster Stew: "Cook just until the edges of the oysters curl; they'll look like ruffled petticoats."
   
   As a relatively inexperienced fish cook, I appreciated the section up front called Preparing Fish and Shellfish for Cooking and Serving. It's a step-by-step guide, fully illustrated with black and white photos, showing how to clean and filet a round fish, shell and devein shrimp, prep scallops, clean squid, shuck clams and oysters and prepare lobster.
   
   The cookbook missed the fifth star because of the lack of nutritional information for each recipe, and for too few photos. The 41 color images included are luscious.
   
   Under the dust jacket is a cover that has the same art except for the reviews on the back cover.
   
   Some other good new cookbooks: Hungry Girl, Deceptively Delicious and The Most Decadent Diet Ever!.
   
   Here's the chapter list:
   
   INTRODUCTION
   1. Fish and Health
   2. Sustainable Seafood
   
   THE BASICS
   3. Is It Cooked?
   4. The Fish Cook's Kitchen
   5. Preparing Fish and Shellfish for Cooking and Serving
   6. Shopping for Fish
   7. Storing Fish and Shellfish
   8. Notes on the Fish in This Book
   
   LET'S COOK
   9. Poaching
   10. Steaming and Boiling
   11. Broiling
   12. Grilling -- Stovetop and Outdoor -- and Smoking
   13. Baking and Roasting
   14. Searing and Sautéing
   15. Frying
   16. Shellfish Appetizers and First Courses
   17. Chowders, Soups and Stews
   18. Salads, Ceviches and Gravlax
   19. Fish Cakes and Burgers
   20. Pasta and Rice
   21. Salsas and Relishes
   22. Sauces, Vinaigrettes and Spice Mixes
   23. Essential Sides



2. Everything I've tried from this book so far has been unbelievably delicious. The citrus roasted lobster and citrus lobster salad are a home run. I wasn't too sure about the marinade ingredients (combining citrus juices with fish sauce and mint leaves?) but I recalled that the kitchen testers from Gourmet Mag. said everything was amazing, so I gave it a try and I'm glad I did.
   
   As far as the indexing to recipes on others pages mentioned by a previous reviewer, I wasn't crazy about that, either. However, the end result more than compensates. Regarding the quantities, my husband came up with a perfect solution for the marinade: He decided to use the citrus marinade and make roasted shrimp, but he also chose to cook the marinade and then save it in the fridge. Then we decided to experiment and try some tilapia in the cooked marinade, grilling it afterward. It was the best tilapia I've ever had. I'm very glad to have this cookbook. Be aware that some of the recipes do make a lot of food, so you may want to try a half recipe or something, especially if you're cooking for two.



3. I don't always agree with 'Gourmet' but they were on the money with this book. Cleanly written, covered all the basic questions and then some, and also informed the reader of how overfishing can hurt the fish population. I will purchase this book for my library.



4. I have searched for a fairly easy to use fish cookbook for years. I am very good, male, home cook -- my wife supplies a meal 3 times a week while I cook 4 days a week -- who really likes this book.



5. This book was described to me as being for people who are very uncertain of cooking fish at home, so I wasn't sure how useful it would be for a family that already cooks fish relatively frequently. The answer: it's a great cookbook regardless of your comfort level with fish because of the varied recipes and how tasty the results are. The sauces, marinades, and spice combinations are different than I've seen elsewhere and the results have made us go back for more. Our favorite so far is a bizarre-sounding ceviche with Asian ingredients like fish sauce and hoisin sauce. My husband, who loves Mexican-style ceviche, said, "We're making that?" and afterwards said, "We're making that again!" One feature we like is how the recipes call for a particular fish but have a section labeled "Accept Substitutes" that suggests other fish or shellfish that will work equally well. That gives us latitude when shopping. As another reviewer mentioned, some of the best recipes are for things that go *with* the fish. We loved a tomatillo salsa that we made along with some grilled shrimp and squid.