5 comments about Basic Gourmet.

1. As a cook who has over 15 cookbooks this is the one I reach for most often. The recipes are simple but exceptionally tasteful. An experienced cook will find a multitude of useful variations and substitutions listed for each recipe, as well as forgotten techniques. For once there is a whole cookbook full of items you can find in a regular supermarket.



2. This is great cookbook for dedicated beginners who want to learn to really cook not just get by. The recipes are varied and once you master them are easily adapted and changed around to suite your sense of adventure. The zucchini bread and chocolate gingerbread are always a hit and the tabbouleh page is the dirtiest page in the book...always a sign of a good cookbook...pages that stick together!



3. I am the kind of cook who routinely misreads tbl. for tsp., wonders how long "browning" should take (and keeps poking to see what the underside looks like), and tries to substitute ingredients--all with disasterous results. The Basic Gourmet has been a lifesaver for me in this regard: it tells me exactly what I need to know when I need to know it, and it doesn't leave me guessing or, god forbid, interpreting.

   The book's first section lists and discusses equipment in detail, setting a teacherly--not bossy or condescending--tone that continues throughout its many delicious recipes, each of which is followed by tidbits such as when you might want to substitute one herb for another, what might make a good accompaniment, etc. The book is detailed and packed full of tips and suggestions, but it doesn't bury the information so that a beginning cook can't see the forrest for the trees. From scrambled eggs and omlet flipping techniques to stuffed pork chops, this cookbook covers all the basics while managing to treat its readers like the potential gourmands they are: even the scrambled egg recipe makes me feel like I'm sitting down to really appreciate a meal rather than taking baby steps or just "making do" for dinner that night. The authors anticipate common mistakes and questions, explain their terminology, give a range of preferred options for altering a recipe, and, best of all, have included all the information you need for each recipe with the recipe itself--not in an index or introductory section somewhere else in the book.

   I love my Joy of Cooking, and I refer to it and the Silver Palate often, but this is the cookbook that I learned from and to which I regularly return. This is a great cookbook for beginners, well-conceived and well-executed, and very well designed.




4. The beginning cook will appreciate this beautifully photographed book. In addition to 100 simple recipes, complete with variations and tips, the book offers advice on cookware, terms and ingredients, buying and cooking vegetables, fresh fish, even eggs.

   Many recipes include information on freezing, doing ahead and cutting calories. Well-organized and easy to use, featuring dishes as simple as roast chicken or mashed potatoes, as impressive as chilled salmon with mayonnaise, and as hearty as braised lamb shanks, this is an all-round useful and attractive volume




5. Almost every page in my copy of this book is stained from being used in the kitchen. This book provides some of the most basic , perfect-every-time recipes you can find...cheese pie, clam chowder, creamy onion soup, chinese noodle salad, quiche, roasted chicken and more. It has a wonderful glossary, a great section on vegetables including how to buy them and variations on preparation. This would be a wonderful gift, paired with a new cooking tool for the aspiring young cook/chef.

2 comments about The Best of Gourmet 2002: Featuring the Flavors of Paris.

1. Celebrated the mag's sixtieth, they featured Paris dining with some unique touches. First, three meals served by some famous Parisians: Picasso, Brancusi and Man Ray. Then there is what is my favorite, a section of specialist menus with recipes for such as "A Breezy Summer Dinner," and thanksgiving. These are special, just the think when one wants a coordianted menu without all the indiviudal fuss of finding and creating. For example, the Summer Dinner was just outstanding, with Crabmeat, Apple and Mango Salad on cumin Apple Crisps, with Roasted Striped Bass with Chive and Sour Cream Sauce, Spicy Garlic Potatoes and Zucchini finished off magnific with Berry Puffs with Orange Muscat Sauce.

   The layout and photos are first rate and so are the recipes. Neat stuff in here, e.g. Butternut Squash and Hazlenut Lasagna, Ricotta and Candied Fruit Puddings, Pear and Hazlenut Frangipane Tart, Snow Peas, Portk and Cashed Stir-Fry, Spiced Roast Goose with Dried-Fruit Pan Sauce, Cornmeal Crusted SoftShell Crabs with Cilantro-Lime Tartar Sauce,Lamb and Eggplant Pastitstsio, and Pumpkin Chiffon Mousee with Gingersmnap Crust.

   This book is not for the timid or shy cook, but for those who seek adventure in dining and cooking to really impress those tastebuds with adventurous, intensely flavored food, this book will be a most welcome addition to your collection.




2. Gourmet consistently releases books of the absolute highest quality, and their Best of Gourmet 2002 book is no exception. The photographs are so beautiful I frequently enjoy flipping through the book and browsing at the pictures whether I plan on cooking or not. The collection of recipies is vast, including plenty suitable for anyone from a novice to a chef. The menu combinations are brilliant and convenient. The Best of Gourmet series are treasures for any cooking enthusiast's collection, and no serious cook's collection is complete without them.

1 comments about Return to the Common Grill.

1. The Common Grill in Chelsea, Michigan was recommended by a friend. We went for lunch one Sunday, and I returned a few more times. Each dining experience was very good. Two dishes looked easy to do at home, and I found that there were already 2 recipe books that were available at the Grill. I bought this one because of the recipe for Mussels Marinara and the recipe for Chocolate Fallen Cake. For me, it was worth buying the whole book!

1 comments about The Passionate Epicure: La Vie et la Passion de Dodin-Bouffant, Gourmet (Delectable Modern Library Food Series).

1. This translation of a classic of French literature captures in a hundred pages the essence of French Cuisine. Chapter 4 gets to the heart of what August Escoffier once said, "The simple foods are the best." If this book doesn't make you want to drop everything and visit France, nothing will.

No comments about Healing Gourmet Eat to Fight Cancer (Healing Gourmet).

No comments about Mulli, el libro de los moles (Artes Visuales / Visual Arts).

1 comments about Best Of Gourmet 2001 (Featuring The Flavors Of Sicily).

1. ..of The Best of Gourmet (everything i have ever tried has been awesome).. My first impression was that they have included more pictures in the opening section which is always a big plus, and have included some of the 'gourmet everyday' recipes as well.

   On the downside, it does look like they have included quite a few recipes with very exotic ingredients.. Hopefully the rest will make up for those!

1 comments about An Alphabet for Gourmets.

1. Particularly enjoyable for her rather obscure selection of an alphabet by which to write about food. If you want more, I recommend the compendium The Art of Eating, by the same author. This woman really enjoyed food, even the simplest meal, which might even be eaten alone and enjoyed more for the experience.

1 comments about Gourmet Vinegars: The How-To's of Making and Cooking with Vinegars (Creative Cooking (Sibyl Publications)).

1. This book is good if you want to make "designer" vinegars from distilled vinegar. I was looking for a book on crafting inegar from scratch; this is not that book.

4 comments about The Frugal Gourmet Whole Family Cookbook: Recipes and Reflections for Contemporary Living.

1. I've been cooking from this book for over 10 years now, and I'm still sometimes surprised by the recipes I haven't tried yet. Just today I gave the Potato Gnocchi Liddia recipe to a friend. Not every recipe is a favorite in our household, but the Frug had never led us far astray.



2. I've had this book for years and I go to it about once a month or so for an idea. I particularly like the comments by Gus the Dog. He is so right when he says that "People become confused when they are all cooking together and having a good time." Gus thinks it's better to stand by the door and watch, because they will feed you sooner or later. That's good advice for all you arm chair chefs.
   
   This book is chucky jammed full of delicious recipes from around the world and down the street. The neighborhood, Europe, Asia and more all between the pages of one cookbook, can't ask for more than that. But you get more here, because you get Jeff Smiths delicious sense of humor and his doggone good writing. This is so much more than a cookbook, it's good old fashioned entertainment as well. It's a must for any chef.
   
   Review submitted by Captain Katie Osborne



3. my girlfriend did not like the fact there was no visuals any of the recipes. I go by names and ingredients, she goes by pictures. ::shrug:: The recipes are great either way



4. My title blurb say it all. This book is filled with great recipes, history and family tradition! Jeff Smith spoke about interesting traditions and origins on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some simplistic, yet very good classic family dishes. Nothing fancy, just great traditional family food! Something the world seems to be missing these days is time spent in the kitchen with the family preparing meals for "get togethers". Make time for this book, your family and friends! Even if your not a "religious" person these are words to live by.
   
   This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on family cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.
   
   Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!
   
   This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.
   
   Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.
   
   R.I.P. Frugs!