5 comments about The Frugal Gourmet on Our Immigrant Ancestors.

1. How could a book on immigrant ancestors leave out the English? He covers Irish, Scottish, And Welsh immigrant recipes as well as recipes from many other cultures. Did all the English settlers become United Empire Loyalists and move north to Canada? I'm a Canadian and we ignore the English here as well. We have days celebrating every other culture except the English - Carribanna (in Toronto), Black history month, St. Patricks Day, Robbie Burns Day, St. Jean Baptiste Day (especially in Quebec) but no St. Davids Day (I don't even know when it is).
   
   It's a good book but I guess I'll just have to look elsewhere for recipes for bangers and mash, bubble and squeak, fish and chips, trifle, etc.



2. I love this cookbook! I just pulled it out to look something up, noticed how torn up it has gotten, and thought I'd look online for a replacement copy. This is, hands down, my favorite and most used cookbook. Recipes are easy to follow and delicious. I've had "authentic" cooking from some of the countries included, so I can vouch for the fact that the recipes are right on target.



3. This is a wonderful collection of recipes many of us who are first generation ethnic Americans grew up with. I understand the author passed away in 2004 but not without leaving many fond memories of his FRUGAL GOURMET cooking show which used to air on PBS some time ago. I used to watch his show while living in New Orleans between 1982 and 1997. Of course my favorite section is THE LITHUANIAN IMMIGRANTS which lists recipes for Pressed Cheese (Suris), Kugelis Potato Pudding, Fresh Sausage (Kielbasa), Smoked Sausages (Kielbasa), Cold Beet Soup (Saltibarsciai), Pork in Gelatin (Koselina Saltiena) and Raw Sauerkraut with Caraway. My husband's favorites, of course, would be THE GERMAN IMMIGRANTS and THE IRISH IMMIGRANTS. The author really celebrates over 35 ethnic groups not only noting some of their best recipes but giving mini geography lessons and short descriptions of each individual culture before getting into detailing their recipes. In an era which only seems to highlight African, Greek, hispanic or Italian cooking, this book is a real treat!



4. My title blurb is a funny quote I remembered, Jeff Smith spoke 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 old world dishes. Nothing fancy, just great traditional food!
   
   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 old world 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!



5. I never really watched The Frugal Gourmet when he was featured on Public TV. One of my Amazon Friends recently reviewed this book, and that review piqued my interest. I recently received my copy of Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother." What a fascinating concept and what a nice set of recipes!
   
   Smith begins by laying out the methodology of this book (Page 2): "We have traveled all over this great nation eating with immigrants, many of them grandmas, who know that it is terribly important to retain those characteristics of our immigrant ancestry, characteristics that will help us remember who we are." Hence, we have a cook book with a small set of recipes from many countries, from Armenia to the Basque region of Spain to Ethiopia to Jamaica to Ireland to Korea to Lebanon and through Yugoslavia (countries are in alphabetical order). I just received the book and have not had a chance to try out any recipes. But there are a number that I already find tempting and expect to begin trying these out soon!
   
   The first part of the book is a standard discussion of cooking tools needed, a glossary of ingredients and condiments, and an essay on the immigrant experience. But it's the recipes that are the heart of this book. Let's take a look at a few examples.
   
   Armenian Stuffed Meatballs. Ooh. This looks like some work, but it seems scrumptious! A meatball within a meatball. The inner meatball is made from ground lamb (or beef), onions, green bell paper, parsley, pine nuts, paprika, mint leaves, and a set of spices. After cooking these and rolling small meatballs, one makes the outer meatball, with a different set of ingredients.
   
   From Ethiopia, Lamb and Cardamom. Some onions, a couple Ethiopian sauces (recipes included in this section), lamb, cumin, cardamom seeds, ginger, garlic, salt and pepper. Once one has assembled the ingredients this looks pretty straightforward--and tasty!
   
   A Lebanese dish, Baked Lamb Kibbe. Boneless leg of lamb, butter, pine nuts, onion, cinnamon, allspice, salt and pepper. Sautee the lamb in butter, and then assemble Kibbe (recipe on the preceding page), and move ahead. Again, a recipe that really sounds delicious.
   
   And so on. It's fun just to skim recipes from different countries and enjoy contemplating what each would taste like! The book ends with a quotation from the author (Page 574): "The point of this book is simple. If we do not understand our ancestral table, I doubt that we can understand our history." Maybe a bit overstated, but that sums up the author's philosophy in this volume. Worth taking a look at!

5 comments about The 15-Minute Gourmet: Vegetarian (15-Minute Gourmet).

1. Perhaps not in 15 but at 30 minutes max you can dish up some fabulous vegetarian recipes with this book. I have loved every dish that I've tried and she keeps the shopping list at a managable length. I hope she writes a sequel.



2. I've cooked over 40 of these recipes and they have all been easy to make and most of all delicious! I've been a vegetarian for 20 years, and one thing I've often hated about many vegetarian cookbooks is that a) the recipes take forever to cook; b) they call for a million ingredients, and often just one Tablespoon of something you'll never use again c) after all that effort, the meal is simply flavorless.
   
   Well, there's GOOD NEWS TONIGHT with "The 15-Minute Gourmet"!
   - Fast prep and cooking times
   - Short ingredient lists with Things You Have in Your Kitchen Right Now!
   - Tasty, Delicious Results that Your Family WILL EAT!
   
   I can say that because while I am a vegetarian, my family does eat at least some meat. This cookbook is making it easier for him to "swallow" vegetarian cooking.
   
   Highly recommended! Good food fast!



3. This book provides a nice mix of tofu and non-tofu dishes that are easy to make with very few ingredients. The other plus of the book is that easy doesn't mean just combining two canned foods to make a meal, but rather emphasizes fresh (usually healthy) ingredients.



4. If you already know how to cook, I wouldn't suggest this cookbook. Here's why:
   1) many recipes were bland and uninspired (nothing was bad, but many needed intervention to improve/add flavor)
   2) geared towards novice - not for the seasoned cook, and certainly not gourmet
   3) recipes call for dried herbs - why not use frozen fresh herbs? Just as fast and WAY better taste. I buy fresh herbs and freeze them in water in ice cube trays, then store the ice cubes in labeled ziplock bags in freezer, and always have fresh herbs available when I need them. Now THAT's fast (and cheap) gourmet.
   4) not enough diversity in recipes - many seem like variations of each other
   MY TASTES - I've been vegetarian for ~10 years, and I prefer Mediterranean, SE Asian, Indian, English, French, and Soul food. (Read: lots of flavor, not afraid of fats or seasonings) So you should judge my opinion in context.



5. This is the book for you if you want quick veggie foods without sacrificing taste. The recipes really work, not a lot of prep time, useful alternatives given with each recipe, great time-saving tips. We have tried most of the recipes, some becoming repeat family favorites!

5 comments about MICKEY'S GOURMET COOKBOOK: THE MOST POPULAR RECIPES FROM WALT DISNEY WORLD AND DISNEYLAND.

1. I have often heard that Disney served up some of the best cuisine around. This book proves that it is true. This book has a wide variety of recipes anything from simple to complex, and american to a vast amount of ethnic dishes. Recipes are easy to follow, and turn out well. If you want to bring the taste of Disney home, or impress your family this is the way to go.



2. Although I have visited both Disney Theme areas on both sides of the country I have never eaten at the many restaurants, my food experience has been like many of us who just grabbed a quick hamburger and fries while on our way to the next ride. However, when I recieved this book as a gift I was pleasantly surprised. The recipes were easy to follow and came out tasting great. Now I only wish that I could go back the parks and the resorts to taste the food first hand, so I know what else I could make out of the book. Whomever gets this book I am sure they will enjoy it just as much as my family and I have.



3. If you are as big a disney park freak as I am, you love to eat your way through them! This fantastic book may be a few years old, but all the recipies are fantastic! Make sure and try the Chichen & Leek Pie from Great Britain in EPCOT!!!



4. 
   Okay, so "gourmet" may be a bit of a stretch but `Mickey's Gourmet Cookbook" does hold some very, very good recipes, and it's a must for Disneyana collectors and fans of Disney period.
   
   The over 350 recipes include beverages, breads, appetizers, salads, entrees, desserts and sauces. There's a Shogun dinner from EPCOT Center sparked with ginger and mustard sauces.
   
   Chocaholics will relish the Chocolate Amaretto Mousse from the Disneyland Hotel. Apropos from Disney's Caribbean Resort are crunchy Caribbean Sand Bars filled with nuts and chocolate chips.
   
   If your kids are picky eaters - try dishing up some Disney and see what happens.
   
   - Gail Cooke



5. Ok I purchased this cookbook for one recipe and that was the Green Bean recipe but ended up loving the entire cookbook. It is the same cookbook at the "Cooking With Mickey II" so don't but both of them, they are the same page per page, word for word. I found out the hard way.
   
   You will find quite a few recipes from the Grand Floridian and if you have ever eaten there you know everything is excellent. Several of the restaurants they feature are no longer around like the ones from the Disney Village now deemed the Disney Market Place so you are able to recapture a taste that is no longer around.
   
   Even King Stephens Banquet Hall has a few recipes and we all know that is now Cinderella's dining room now. It is a good book with tons of delicious and savory food. The deserts will make you go wild.
   
   I would recommend this book for people who can't cook and people who can. They are all simple and easy to prepare. Most are made with simple ingredients you have readily available in your kitchen, so no running to the store for something weird or special.

5 comments about City Tavern Cookbook: Two Hundred Years Of Classic Recipes From America's First Gourmet Restaurant.

1. This historic restaurant has enchanted many diners. Such was some friends who bought this cookbook as gift for me after such.

   The recipes inside are American, enhanced by European and other world spices and ingredients which have since become central foodstuffs of our heritage.

   Unique are many, such as: Chestnut Fritters; Pecan Crusted, Honey-Glazed Roasted Duckling; Pork Medallions with Oatmeal Stout; Tavern Lobster Pie; Orange Ricotta Coffe Cake; Thomas Jefferson's Sweet Potato Biscuits.

   Fun of going back to good ole American standards from such a historic place in our nation's past. Neat feature is this history told in very front section of the cookbook.




2. First, I rarely cook. I can't tell you how the actual recipes work. However, I love to eat different types of food that aren't the same old meal.
   
   I bought City Tavern Cookbook for my husband and now I get to enjoy delightful Warm Potato Salad, Salmon Corn Cakes, and Poached Pears with Chocolate Sauce.
   
   City Tavern Cookbook is the only cook book I've ever read. The history will inspire you to visit Philadelphia.



3. I bought this book and read it cover to cover. Great history of the restaurant. I loved the fact that Chef Staiub has used dishes that are historically documented. I gave a dinner party for Twelfth Night this year and used recipes from City Tavern for all but the dessert. Everything tasted great but the portion sizes were more than a little off. Recipes that were stated to serve "6 to 8" would go for 12 easily. The Sweet and Sour Cabbage was delicious but if you follow the recipe and use 2 1/2 to 3 pounds of cabbage you can serve 20! The Pork Roast with Madeira Sauce was fantastic. I only made half; four pounds of boneless pork roast served 12. The portions at City Tavern must be gargantuan!! We had the Wassail and it was perfect. The Smoked Pheasant en Croute starter filling will fill THREE sheets of pre-prepared puff pastry, not just one as the recipe states. I'll continue to use the book but being mindful that I'll need to use my biggest pots and plan to feed a crowd.



4. Having eaten at the City Tavern recently while visiting Philadelphia, My husband, daughter and I enjoyed the food immensely along with the great atmosphere. I purchased the book mainly for the recipe for the the Martha Washington Chocolate Mousse Cake. I was not disappointed. The recipes are all great and I can't wait to try out many of them.



5. Have you ever been to Philadelphia? If so, have you dined at City Tavern? If not, you might consider trying this restaurant out. There are some wonderful items--a beer brewed to George Washington's recipe; a biscuit made from a recipe by Thomas Jefferson, as well as another beer from Jefferson. I've eaten the biscuits and drunk the beer. A wonderful way of connecting to American history!
   
   The book begins with a timeline of City Tavern, from its origins in the early 1770s to its heyday as one of the best restaurants in America. In 1854, the original building was razed. Later, in the 1970s, it was restored as accurately as possible and, once again, served as a restaurant. It shuttered as a business in 1992, but chef Walter Staib won approval to operate the restaurant. Under his leadership, it operates today--and is a wonderful place to eat in Philly!
   
   Introductory sections of this cookbook provide context for City Tavern. One comment that is especially worthwhile: This was not an establishment when it operated in the 1700s and 1800s that produced tasteless food. As the book states (Page 11): "City Tavern was the finest tavern of its day, the grandest of all taverns in the New World."
   
   But, as always, it's the recipes that define the utility of a cookbook. I have eaten at City Tavern a number of times, and enjoy the ambience--and the cuisine. Take the recipe for potato-leek soup (page 35). Straightforward--and tasty! The tomato and onion salad (page 59) is simply described, but this is another tasty dish. Some main dishes that, if memory serves, I have eaten: Roasted leg of lamb (yummy), on page 73; roast turkey with Madeira gravy (page 76). Side dishes? Try sweet and sour red cabbage (page 108).
   
   Other gems: Martha Washington's chocolate mousse cake (modified from the way she prepared it--page 132).
   
   This is a fun cookbook. I aim to try some of these recipes out. By the way, Washington's own recipe for beer is close to uninterpretable. But it's still neat to have a glass of his concoction and to read his recipe! Worth looking at for a sense of Americana.

5 comments about Your Brick Oven: Building It and Baking In It.

1. This 84 page book is evenly divided between intstructions on how to build a brick oven and recipes for baking in it. I have not tried the recipes. I made an impulsive purchase of this book because I have been interested in building a brick oven for some time. I mistakenly thought that I would gain some insights and practical tips that were missing from The Bread Builders by Daniel Wing and Alan Scott. I did not. There is, in my opinion too little detail in this book to actually construct a quality oven.



2. Whenever you see photos in glossy magazines of beautiful people in stylish clothes sitting round in dappled sunshine, laughing and sharing good food and wine, do you wonder why your life's not like that?
   Well now Russell Jeavons (of Willunga's `Russell's Pizzas' fame) paints us into a far earthier picture with `Your Brick Oven: Building it and baking in it' (Wakefield Press). The book is a step-by-step guide to exactly that and it has the immediate effect of making you want to turf the lifestyle porn, grab a bag of cement and work up an appetite.
   The central feat of the whole process is the construction of the oven whose domed cavity maximises the storage, convection and efficient circulation of heat from the wood fire. The dome is perhaps the most elemental yet complex of all structures. Versatile too: from humble dwellings like the igloo and yurt to St Peter's Basilica; from the utopian Millennium Dome to the tower of the Hiroshima prefecture building. But it also echoes the hemispheres of the planet, the upturned bowl of the sky, and bears more than a passing resemblance to our craniums.
   For these reasons alone, it seems well worth taking up Jeavons' challenge to build one with your own bare hands. A dome in the backyard - I'd like to suggest - will put you in touch with both the chequered history of human endeavour and the cosmos. Better still, build several and have spy satellites - or Earth Google - mistake your place for Pine Gap.
   Jeavons establishes a compelling connection between the ancient development of the brick oven and the evolution of courses from starters to desserts. Conservation of heat and fuel is the key. When the oven is `soaked', it reaches the sort of temperatures needed for things like pizzas. As it starts to cool, it's ready for baking bread, and roasting meats and vegetables, til, right at the end, it's cooled enough to bake cakes and tarts. The book provides us with mouth-watering recipes for all these treats and more.
   Instructional and atmospheric photographs, clear diagrams and stunning book design all further contribute to a slender volume that is educational, inspirational and easy on the eyes.
   
   Stephen Atkinson
   Adelaide
   South Australia



3. If you want to build your own brick oven for baking, you can't go wrong with (and simply must own) YOUR BRICK OVEN: BUILDING IT & BAKING IN IT: it's a bible of facts about the step of building such an oven, from suitable sites to using it in baking. Base, domes and construction are all covered, along with first firing and cooking tips. While it's more a construction guide than a cooking guide, YOUR BRICK OVEN serves both audiences well - and as there are relatively few other books on the market on the topic, it earns a place as a unique recommendation for any homeowner adding such an oven to a house project.
   
   Diane C. Donovan
   California Bookwatch



4. Not what I hoped it to be. Not detailed enough to build a brick oven based on this book. The Bread Builder is a better book which I would recommend.



5. There no way someone could build an oven by reading this book. It is a joke: no details on the construction or the materials to use. Extremely oversimplified. As far as the second half of the book about cooking in the oven, it is another joke. A few (very few) again poorly explained recipes and again lacking details. If you want to build an oven (I have) buy THE BREAD BUILDERS by Alan Scott and Daniel Wing. When I read "YOUR BRICK OVEN I felt I had been taken

5 comments about Jean-Georges: Cooking At Home with a Four-Star Chef.

1. This book totally exceeded my expectations. I loved the fact that it makes French cuisine affordable for any cook, no matter what the level of practise you have had. The section on salads is particularly good, as it mixes very different ingredients, it even has some recipes inspired by Jean Georges experience of living in Asia so many years. So, what this book basically does is, simplify French cuisine in a really straightforward manner. The recipe for the warm melted chocolate cake is the best I have tried yet, totally foolproof. Buy this book if only for this recipe alone.



2. 
   Good cook book
   
   For a home cook book I would have liked to have seen pmore photos of the finished product as most people are visual readers when it comes to cookbooks. We get excited about creating beutiful food like in the "picture"
   
   recipes are great and really stretch the home refrigerator
   be prepared to go out and grab a few things from the grocery store



3. This is a terrific book of simply prepared sophisticated food. What prompted me to write was the review below concerning the apple confit. The recipe works. It's a ton of work, but if you follow directions (with adjustments, perhaps, for your own kitchen equipment) you get a desert that will impress any crowd. Most of the other recipes work just as well. When dealing with sophisticated food like this one needs to understand how to balance flavors and adjust technique. Probably not a book for beginners.



4. French native,I have a LOT of cooking book! , but this one is my favorite! You'll discover a lot a new "saveur"... Easy and fast recipes...



5. This is one of my all time favorite cookbooks. Jean-Georges Vongerichten has an amazing palate. Some of his cooking techniques and flavor combinations may be somewhat unusual but they are spot on. I've had this book for a number of years and have made many of the recipes. They are delicious.

1 comments about Cooking For Weight Loss Surgery Patients.

1. With all due respect to the author, recipes including with pork rinds and heavy cream is not what I expected.

5 comments about S'mores: Gourmet Treats For Every Occasion.

1. This is one of the worst "cookbooks" that I have ever seen! There are no recipes per se... merely suggestions on combinations for making faux s'mores. She seems to take different things that we already eat and add a marshmallow to it. An example of a "recipe" was to take a piece of the cake used for strawberry shortcake, put some strawberries on one half, put a marshmallow on the other half and put them together. That is honestly what every recipe is like. Many of the combinations are downright disgusting.
   
   I honestly do not know how a cookbook with as little imagination could be published. The pictures are actually quite nice to look at, and they are artfully done. However, I must reiterate that there are no true recipes where you will do any mixing or cooking. Every recipe is simply suggesting piling pre-made or fresh things on top of each other (to call it a "s'more"). If you are curious, check it out of your library where it's free, but please do not waste your money on this junk book.



2. This book is downright creative and fun. The pictures are just amazing, the photographer did a wonderful job capturing each image. The author gives you great ideas to create new, fun, and imaginative s'mores o entertain your friends and family. I look forward to creating some of these with my son.



3. I really like cookbooks that inspire the imagination. Get me thinking about a meal or a type of food product in a way that I hadn't thought of before. This book does just that. It's chock full of the most fun and inventive ideas on what is otherwise a simple concept. What a great and simple way to surprise dinner guests or family whether it's a casual meal or something more elegant. It's amazing that someone hadn't thought of this sooner!



4. If you have ever been sitting around the campfire and wondered what else you can do with a roasted marshmellow, then here you go. This book has some great ideas for changing up the s'mores tradition. It has some gorgous pictures that will make your mouth water. I really wish that each of the recipes had a picture to go with it. Eventhough the recipes are often easy, they include tips on the best way to construct your treats. This book is a must for any avid camper.



5. This book is incredible! I got it for my sister who is about to start college because they tell you how to make s'mores in the microwave. It's really easy and the recipes they give are out of this world. It's the best cook book I've ever seen!

5 comments about The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating.

1. I like this cookbook because it's not just step by step instructions. The recipe's give you suggestions on things to add, subtract, substitutions. It really teaches more how to cook instead of how to follow a recipe. Plus, the food is really good!



2. No doubt: the recipes are varied, healthy, and some are very interesting! But the charm of this book is more than interesting recipes. It also provides a way to look into the author's wholesome lifestyle and philosophy, and it's a great guide to help you live a "greener" lifestyle.



3. I've seen his show several times and decided to buy the book. I've made two of the recipes so far, but they are great!! I have many other recipes bookmarked to try. His Bean Soup with Mango and Tempeh is unbelievably yummy - I doubled the recipe and am so glad I did. It was the first time I tried cooking tempeh and my daughter tells me she hates tempeh, so I proceeded with caution, but she loved the soup and requested it in her lunchbox today. (Even after I told her it contained tempeh, which I had cut into a fairly small dice to camouflage.)
   
   My kids also loved his "Aspargrass Salad", which is basically cooked asparagus (I steamed it) and dressed with an Asian style dressing - you let it sit to absorb the flavors. My kids actually fight over this one so I've made it twice.
   
   There are many other recipes I'm eager to try, such as the Curried Cauliflower and the Curried Sweet Potatoes. I do wish he'd leave out the fish recipes, as I am mostly vegan. It renders this rather slim volume less worthy to me, which is why I gave it 4 stars, instead of 5. If you love fish, it will be more useful for you.



4. As a vegetarian I was very disappointed to find that fish is on the menu, to me the word pescatarian is meaningless, it turns out to be just a euphemism for eater of dead animal, there is no warning about the euphemism, so be warned. If you like to eat dead animals please ignore this.



5. I got The Hippy Gourmet's for my birthday which appeared to be the best gift. I love this cookbook. Easy and delicious recipes make me fell like I am eating in 5 star restaurant. And it's such a pleasure that I actually can cook it myself. It's inspired me to buy some cookware and sharp my knives--so my kitchen is now like real house-wife room. It's so much fun! Totally 5 stars book! I am going to cook the asparagus soup today again--so yummy! Rock, yeee.

5 comments about The 99 Cent Only Stores Cookbook: Gourmet Recipes at Discount Prices.

1. I'm a Dad on a tight budget and I love going to the 99cent store. A friend of mine got me the book as a bit of a joke and it turned out to be a real gift. I love to cook and this gives me a chance to cook with my son. The recipes are unique, pretty simple and VERY tasty. While that's great it also gives me the chance to let him take the reigns without worrying about ruining expensive ingredients. Overall Ms. Jory's recipes are bold and creative and they inspire you to take risks without fear. Every time I try to make something from Martha or Barefoot or any other cookbook, I'm worried about wasting all the money I spent on fancy ingredients. This is a great way to make your own test kitchen of sorts.
   I also love the helpful hints. It's little things like that that keep me going back to a cookbook as a resource. I'll be the first to say I never saw it coming but I LOVE THIS BOOK!



2. I don't even live near a 99 Cent Only Store, but being a big fan of dollar stores I had to buy this book. There are SO many great ideas. I have been able to find most products (or a subsititute) at local dollar sotres or Big Lots. Not only are the ideas great, but they are easy to make!



3. This is an excellent book for the current economic times. It shows all of us how we can stretch the dollar or our 99¢!



4. I gave this book for a gift to my Mother-in-law for Mother's Day. She highly recommended the book. The recipes were easy to follow, there were great tips for preparation, general tips, etc. The ingredients could be substituted for others and not ruin the recipe; and the ingredients were also easily available.



5. I read all 99 pages in 99 minutes over a period of 99 days..
   
   Fascinating research into how to make the most of a store that stocks so many odd items that you are not always sure how to prepare them. Try the dip recipes!