5 comments about The Victory Garden Fish And Vegetable Cookbook.

1. Publisher, please reprint this book! ....I too have been searching for over a year for this book, at booksales, antique shows that have older print books, book search companies, and no luck. There's a demand for it, so why not reprint it?



2. It's frustrating. I have had this book for 2-3 years and am constantly using it's receipies. My daughter and several other friends are asking me about receipies in it and would love to have a copy- and I would love to provide one for them. I have been doing this for a very long time- Is the publisher every going to respond to demand?



3. Publisher, please reprint. I promised my mother I would get her a copy. Again, please reprint. Thank you



4. Publisher, please reprint. I promised my mother I would get her a copy. Again, please reprint. Thank you



5. I love this book, having borrowed it from a friend. Please request that the publisher reprints it.

4 comments about Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest.

1. My finance is an avid hunter of game and wild birds, but I'm a complete novice when it comes to cooking it. So I bought this book to help guide me. I think it's both an extraordinary cookbook and a topnotch reference guide, and should be a definite addition to any game cook's library. The photos are wonderful, the recipes are easy to follow, and there's a range of easy, intermediate, and difficult recipes to try. A wide range of game, wild birds, and fish are included, so there's usually a recipe for the type of food you have.



2. Great resource for skinning and dressing game (especially great for beginners wh want to see photos of where to cut). All the recipes we have tried are excellant. My 12 year old son cooks from this book all the time! If you hunt, you need this!



3. We've tried close to half of the recipes in this book, and they are always wonderful! We've never had a bad one. Our friends are always asking us for the fish and venison recipes.



4. This book is more than a cookbook. I could call it the bible on Wild Game preparation. Admittedly, not all forms of game common in North America is included. But the book does include the common forms of wild game, big game, and more improtantly, how to clean/dress the meat.
   
   The cleaning/dressing of the meat is included in the back of the book. There are well detailed colour photographs to assist the novice with the steps. Once one has an idea on how to dress game or clean fish, the idea of hunting or fishing becomes more exciting. By properly preparing the meat from the get-go, one has greatly improved the possibility of a truly extraordinary meal preparation. For those who have not had the priveledge of a father or a loved one who could show one "the ropes" on dressing game or cleaning fish, this book is indispensible. For those who have had the priveledge, this book is a great refresher course. This book makes a great gift either way.
   
   The book also includes techniques on how to clean Northern Pike and remove the "Y" bones. These bones are most troubling. Instructions are included for other fresh water fish including bullheads and catfish.
   
   The recipes are first class and include delictable photographs. I have not tried all of the recipes, but just reading what one can do with fish and wild game makes one salivate.
   
   Our grandparents and great grandparents may have eaten this way, but much of this experience has been lost through the generations. One cannot obtain most of these meats at the local grocery store, for instance. After obtaining one's Fish and/or Wild Game, one can have in mind the terrific recipe that he/she will try. This book is a book of fine cuisine, and is by no means "The Road Kill Grill". You even get the per-serving counts of calorie, protein, cholestrol, carbohydrate, etc., not to mention the "Exchanges".
   
   My only problem that I found with this book is the cooking time/temperature for the Canada Goose recipe on Page 190. The 425 is just too high and the 35 minutes is too short. The meat was not done after 35 minutes, and when it was done, it was tough. It tasted great, however, with no "gamey" flavour. I plan to try 325F and 2 hours next time.
   
   Because of this experience, I regret to give this book a "4". I still highly recommend "Preparing Fish and Wild Game" because it is extremely difficult to find such a wealth of knowledge in one place.

2 comments about The Loaves and Fishes Cookbook.

1. It's an excellent creative cookbook. I do not own one, but would love to. My sister in law has made some wonderful dishes from this book.



2. I received this as a gift years ago when I was learning to cook. The recipes are not too difficult, and most are simply excellent. The author is also very good at giving you fairly accurate preparation times, so you have a good idea of what you are in for. The only caveat: this book is NOT for someone on a low-cholesterol diet. The recipes are full of butter and cream, which is probably why they are so good. Perhaps my only critique is that you may want to reduce salt on some of the recipes. But that is a minor quibble. This is a fabulous book that runs the gamut from salads to soups, roasts to an excellent carrot cake and amazing chocolate rum cake.

5 comments about The Bubba Gump Shrimp Co. Cookbook: Recipes & Reflections from Forrest Gump.

1. Really good recipes...and good quotes from one of my favorite characters, Forrest Gump



2. Flip through the book and savor the sound of shrimp kabobs, shrimp creole, shrimp gumbo, shrimp cocktail and all sorts of ways to cook and eat shrimp. This has 75 recipes, so there's bound to be some that suit your tastes.
   You can bake it: Millionaire Stuffed Shrimp, Alabama-Style Shrimp Bake, Bubba's Beer-Broiled Shrimp, Shrimp Pizza Wedges, etc.
   You can barbecue it: Lime-Barbecued Shrimp, Grilled Orange Shrimp Salad, and a couple of others.
   You can boil it: Spicy Shrimp Dip, Real Smooth Shrimp Butter, Mighty Nice Shrimp Cheese Ball, Lt. Dan's Lemon Shrimp, Smiley Face Shrimp, Oriental Shrimp Salad, Shrimp and Cheese Omelet, and plenty more.
   You can fry it: Crispy Sweet-and-Sour Shrimp, Coconut Fried Shrimp, Walnut Fried Shrimp, Mama Blue's Shrimp Patties, and a few others.
   You can saute it: Shrimp Hot Brown, New Year's Steak 'n' Shrimp, Shrimp Flambe (with White Wine Sauce and Hollandaise Sauce!), Shrimp and Refried Rice, Sizzlin' Szechuan Shrimp, etc.
   Goes real good with: Old-Fashioned Sweet Coleslaw, Bubba's Cocktail Sauce, Delta Dunkin' Sauce, Cracklin' Cornbread, Southern Hush Puppies, and one or two other things.
   The recipes are simple and easy.



3. The recipies were easy and delicious. The pictures were pretty much right on not a lot of fofo to make it look good. We also enjoyed the suttle use of Mr. Gumps wisdom troughout the book.



4. Very disappointed that their Shrimp & Grits recipe was not in the book. However that are many recipes that chould be fun to try.



5. I gave this book as a gift and it was the best gift I have ever given. The recipient was overjoyed and we plan to try every recipe in the book. We did not read a bad recipe in the entire book. The quotes are fun and make the cookbook even more delightful.

2 comments about Smoking Salmon & Steelhead.

1. A "must" for any angler's cookbook collection, Smoking Salmon & Steelhead is the collaborative effort of Scott and Tiffany Haugen. With its high levels of omega-3 fatty acids, protein, vitamins, and minerals, Salmon is one of the best foods anyone could lay out upon the family dining table. All around the world, smoked salmon is considered an especially tasty (as well as expensive!) dish suitable for even the most celebratory of occasions. Now by following the recipes and instructions comprising Smoking Salmon & Steelhead, anyone can competently and easily smoke their own salmon at home for a fraction of the cost that a grocery story or restaurant would charge. After an informative introduction, Smoking Salmon & Steelhead is arranged with chapters on Wet Brines; Dry Brines; Types of Smoking Woods; Preparation Prior to Smoking; Canning Smoked Salmon & Steelhead; Favorite Recipes; and Troubleshooting. Enhanced with a recipe index as well as a general index, Smoking Salmon & Steelhead is superbly organized, presented, and enthusiastically recommended!



2. I have several cook books... but if you're interested in brines or rubs for smoking fish... this is a good book to purchase. For not only are the recipes very interesting.... but the techniques are a must!! I now realize how important it is to let the fillets set after removing from a brine or rub so you get that "glaze".... I now make consistantly excellent smoked salmon!!

1 comments about William-Sonoma: Food Made Fast Seafood (Food Made Fast).

1. I am a seafood lover and it's wonderful to have this selection of recipes. It includes a wide variety seafoods and shellfish and is organized by length of time to prepare. It is packed with great tips on everything from stocking your pantry, to storage and tips on preparing specific kinds of seafood. There are meal planning suggestions and a sample meals chart. This book will get used frequently in my kitchen.

5 comments about Encyclopedia of Sushi Rolls.

1. I actually bought this for my mom for mother's day - she loves making sushi rolls but until now just did it based on what she'd had at restaurants. She's a great cook and certainly can improvise but this cookbook has opened her up to a whole new set of ideas and recipes to mess around with. It has great pictures, instructions are clear, and it's a lot of fun. Highly recommend this cookbook! One of the best we've come across.



2. I checked this book out from my local library and has it changed my sushi fabrication! This book lends insight into basic creation as well as artistic possibilities of sushi.
   This book has detailed instructions and pics for all the common roll types. It features many recipes, most of which require ingredients inaccessible to me, but interesting nonetheless.
   The last many pages are devoted to 'artsy' sushi types such as letter, numeral, and animal sushi shapes.
   The pictures are really excellent: I like this book so much I'm sending it to my mom for her bday.



3. I bought this book thinking it would have lots of, what I thought were "common," recipes to pick from. There's lots of recipes, but they're just.....different. The instructions are detailed with decent photos and there's plenty of interesting pieces to make in the artistic section.



4. If you want to learn how to make pictures in your sushi, buy this book. If you are actually interested in learning how to make sushi, keep looking.



5. For those of us who enjoy eating Sushi enough to want to make Sushi at home, this is a very good reference for all levels of budding Chefs. The photos are clear, there are alternative ingredients which are helpful, the instructions are also quite clear.
   
   The author introduces beginners to the artistic side of Sushi. There are also recipes that the younger chefs may find fun and quite easy to understand.

4 comments about The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times.

1. Excellent recipes; many more complicated than realistic for the home chef on a budget, but inspiring and mouthwatering never-the-less.



2. This book has some of the best recipes and hints for seafood and fish that I have run across in years. I am no expert in the kitchen (yet .. but this book may change that, at least when it comes to fish and seafood!) but I found the recipes to be simple, straight forward and easy to follow. (and their tips for what wines to serve were a bonus!)

   Accompanied by articles and tidbits about the seafood or fish the book was a fascinating and informative read.. I first took it out of the library and by the time I was half-way through the book I was ready to go to this site and buy it ... which I did immediately.

   Any novie or expert cook will find this a MUST HAVE on their shelf of cookbooks ... it will make you want to east fish daily (as I already do... but now in a more tasty fashion!)




3. I dont remember when I purchased this book... but I guess when I did, its lack of pictures didnt pull me in and it collected dust on my bookshelf.
   
   Two days ago, I was going through my books and decided to thumb through it. I have since read it word for word cover to cover. The recipes all sound accessible, and wonderful. I have yet to make any, but can tell already that most will turn out wonderfully. (My first will be a salmon and beet tartar).
   
   It has a nice introduction to each type of fish, followed by a couple of recipes for that type of fish. A couple of photos of a few of the finished dishes would have been nice, hence the 4 star rating instead of five.
   
   There are some recent releases along the same vein as this book.. ie fish encyclopedia and what not, with lush photographs etc... but the New York Times recipes really seem to shine even without photos. But, if a photo heavy book is to your liking, then you should look elsewhere.
   
   One other note I should point out, is that this book does tend to be 'East Coast' centric.. which would make sense considering its source. It is only noticeable because I live in los angeles, and you cant be further away from that side of the country than me. With the vast array of fishes in the book, you are sure to find a fish you would want to try.
   
   
   So this book is a must buy for a person who loves different ways of fish cookery!



4. `The New York Times Seafood Cookbook', edited by Florence Fabricant, is easy to dismiss, as I was about to do when I saw the absence of any photographs and the thin material on general technique. This is especially true since there are so many excellent fish cookbooks available today, ranging from the concise, such as Mark Bittman's `Fish' and `James Beard's New Fish Cookery' to the profusely illustrated `Rick Stein's Complete Seafood' and the authoritative `Fish & Shellfish' from James Peterson, not to mention Alan Davidson's encyclopedic three volumes on fish of the Mediterranean, the North Atlantic, and Southeast Asia.
   
   In spite of all this competition, our trusty newspaper of record has given us a very nice reference for many of the world's standard fish dishes. The book is comprised almost entirely of recipes published in `The New York Times' culinary columns over the last 40 years, with Times staffer contributions from the likes of Craig Claiborne, Pierre Franey, Mark Bittman, Amanda Hesser, Marian Borros, and a great many from Ms. Fabricant herself. There is also a special treat in the form of sidebar articles by the Times reporter extraordinare, R. W. Appel who, like so many other mainstream newspaper writers, most famously including H. L. Mencken, wrote more than a few articles on culinary matters.
   
   The remaining recipes and articles have been contributed by a long list of famous chefs and culinary writers. One surprise is to find so many done by the team of Chris Schlesinger and John Willoughby, most famous for their books on cooking meat, especially on the grill. Behind these, there several from Jacques Pepin, plus a smattering (one or two each) of recipes from Mario Batali, Tom Colicchio, Eric Ripert, Thomas Keller, Dave Pasternack, Mark Militello, and Nobu Matsuhisa.
   
   As with so many books of this type, it is first divided into fin fish and shellfish chapters, further divided by species (or genus) of critter. Added to the recipes about particular beasts, there are very nice summary articles on fish cooking technique. These general articles tend to be oriented toward the experienced cook, due to the total absence of photographs. The whole tone of the book is addressed to someone who knows their way around the kitchen, as when the description of a `buerre blanc' takes just a few sentences, while the recipe fills over two pages in James Patterson's great text, `Sauces'.
   
   While there are several very nice sidebars, the book is not overly chatty. The headnotes, when they appear, tend to be pretty terse.
   
   One may think that the book may be just a bit dated, as it obviously contains material going back close to 30 years. And, some sidebars are dated, such as when the article on salmon says that farmed salmon has depressed the price of wild salmon. This is certainly no longer true, and it may have been wise for a copy editor to footnote these out of date statements. On the other hand, virtually all cooking advice is quite reliable. For example, while James Beard proclaimed the well-publicized Canadian research findings of cooking all fish for 10 minutes per inch of thickness, this book warns us that this is quite unreliable, and can lead to overcooked fish. Of course, it accurately points out that the entire American culinary world is especially careful to not overcook fish these days.
   
   As I cited above, the primary virtue of the book is that it includes articles for many standard fish dishes, such as bouillabaisse, cioppino, blackened catfish, shrimp cocktail, clam chowder, gravlax, frutti de mare, Cobb salad, and nine (9) variations on mayonnaise as used in seafood dishes. In fact, the book has such an authoritative feel about it that it makes me feel much more at home with seemingly autre ingredients such as eels and bottarga.
   
   Even though there are lots of standards, there are also lots of less common dishes, which prompt us to work with seafood in many more interesting ways. Of course, the very best thing about fish dishes is that they are almost generally quick and relatively easy, even the ones with the very long ingredient lists, such as bouillabaisse and cioppino.
   
   If one wants a good general fish cookbook, one could do much worse than relying on this one, especially if you know your way around the kitchen. What is especially nice is the fact that it devotes itself exclusively to what you are most likely to find in your better fish stores and supermarkets. It does not spend much time on, for example scaling, gutting and butchering whole fish. For that, you can go to Rick Stein's book.

1 comments about The Everything Wild Game Cookbook: From Fowl And Fish to Rabbit And Venison--300 Recipes for Home-cooked Meals (Everything: Cooking).

1. Comprised of some three hundred recipes ranging from the preparation of fowl and fish to the cooking of rabbit and venison, "The Everything Wild Game Cookbook" truly lives up to it title! Karen Eagle (an experienced cookbook author, member of Les Dames d'Escoffier, as well as the International Association of Culinary Professions), draws upon her expertise as a cooking teacher and food writer to compile "kitchen cook friendly" recipes for dishes that will please even the most gourmet palate and satisfy any appetite. From sauces and marinades to rubs, brines, and relishes, "The Everything Wild Game Cookbook" is a complete culinary reference and covers fish (both saltwater and fresh water), big game (elk deer, antelope, caribou and moose, wild pig, and boar, javelina, buffalo, bear, mountain goat and sheep), small game (rabbit, hare, squirrel, raccoon, woodchuck, beaver, opossum and muskrat), game birds (pheasant, quail, partridge, prairie chicken, ptarmigan, grouse, sage hen, woodcok, snipe, rail, piegeons, dove, wild duck, wild goose, wild turkey), as well as "trimmings" and desserts. Enhanced with an appendices of thematically appropriate websites, "The Everything Wild Game Cookbook" is a welcome and recommended addition to the cookbook collections of hunters and anglers wanting to feast upon the bounty of their efforts.

5 comments about Pike Place Public Market Seafood Cookbook.

1. I was given this book as a gift and I'm delighted with it. It's sized smaller, like a gift book--so portable and easy to use. I appreciate Rex-Johnson's introduction that focuses and guides consumers on ocean and fish sustainability. This is befitting any bonafide cook from the Northwest (or anywhere!). Besides great recipes, she includes a helpful Appendix of techniques, everything from making bread crumbs to a chiffonade. The book seems basic enough, and sophisticated enough, for a broad range of cooking skills. And the photos and presentation are beautiful, interwoven with historial trivia related to fishing. There's a lot in this little gem.



2. The Pike Place Market is a destination point for anyone visiting Seattle. The market is a vibrant maze of fish stalls, vegetable vendors, meat purveyors, etc. To local foodies, the market is shopping central, especially for seafood. Tourists love the sense of history, plus the entertaining fishmongers singing and acrobatically tossing whole fish across the counter.
   
   Braiden Rex-Johnson, an expert on the Pike Place Market, captures the essense of the market in this gift-size cookbook. The stunning photographs bring alive the color and commotion of the market, and the exceptional recipes reflect the diversity of Northwest cuisine. Don't miss trying the recipe for Baked Whole Salmon with Vietnamese Dipping Sauce. I made it for a dinner party and it was a dramatic presentation. The Fried Oyster Caesar Salad was another winner, along with the Shellfish Risotto. I'm looking forward to trying many more, whether I'm cooking for the family or entertaining friends.



3. Pike Place Market is one of my favorite places to visit. I was excited to get the cookbook and the recipes do sound yummy. However, they also require a lot of work & ingredients that I don't have time to shop for. Maybe someday when I have a lot of time on my hands....



4. Having been to Pike Place Public Market and a huge fan of Pacific Northwest seafood, this was a no-brainer. The recipes are organized in sections. The first describes a history of the market. The next section is about fin fish, then shell fish, and then the odd kettle section talks about tuna, squid, and seafood combination dishes, to name a few. The recipes are easy to follow and the results are worth the effort and turn out extremely well. I bought this book along with Ray's Boathouse: Seafood Secrets of the Pacific Northwest and Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest. So when all three arrived, I was in my glory--three Pacific Northwest cookbooks to complement my Wildwood Wildwood: Cooking from the Source in the Pacific Northwest cookbook. I did a tasting and made seven of the recipes the weekend after receiving the books. Everything was great, and I felt like I was in the Pacific Northwest again -- not in Jersey...well...



5. I purchased this book because it was listed as a favorite by a rheumatologist who wrote an article on "painfree life". I would not be without this book and use it several times a week. I didn't know there were so many delicious and very simple ways to cook fish, shrimp, muscles, and other seafood. I give this book my highest recommendation. Try it, you will love it!