3 comments about Surreal Gourmet Bites: Showstoppers and Conversation Starters.

1. Teasers as warmup course, or appetizer feast, here is consummate surreal gourmet providing the inspiration with about fifty recipes composing sections on: fish, meat, fowl, veggies, sweets.
   
   This continues his strong past of imaginative food with stylish twists of humor and fun with food. Try the likes of: Fish Cakes (salmon cupcakes with dill mashed potato icing); Cocktail Dates (bacon-wrapped parmesan-stuffed dates); Cowboy Cookies (chile-crusted tenderloin between carmelized yam slices); Inside Out BL's (bacon, arugula, and goat cheese sandwiched between fried tomato slices);Knuckle Sandwich (nutella, hazelnuts and sauteed pears on toasted pound cake).
   
   Add to all this suggested menus, brief primer and notes oon frying and advance-prep ingredient handling, and suggested menus.
   
   This is fun food, more lighthearted but serious food as well along the lines of Gale Gand's "Just A Bite" or her partner's Rick Tramonto's "Amuse Bouche."



2. I tried the smores shooters, and coconut shrimp popsicles, the sauce on the shrimp popsicles tasted great like something you would get in a resteraunt.I also tried the bang bang drummettes, and the inside out BLTs which tasted great. Living in Colorado I enjoyed the smores shooters as they are a great treat to have before you go snowboarding!



3. Through my job in the kitchen appliance industry, I was lucky enough to see Bob Blumer do his thing in a very intimate (about 10 people) setting. From the moment he showed up wearing an AC/DC t-shirt and a pair of outrageous chef's pants, I knew this was going to be a lot more fun than the typical Food Network cooking shows(except maybe maybe Giada's Everyday Italian...but that's for different reasons).
   Besides tasting great, the foods he prepared were just downright funny! He was very personable and had a great sense of humor which is reflected throughout this entire book.
   I wasn't going to give this book 5 stars simply because these are just not foods you can prepare on any sort of a regular basis. They are mostly meant to be...for lack of a beeter way to describe it....different. But I reconsidered and gave it 5 stars anyway because it's just so damn funny and so damn original!
   If you are going to a party, get-together or anytype of social event where food will be served, and you want your offering to be the talk of the moment...this is the book for you. Even if you're not a great cook or don't do such a hot job preparing these bites, the presentation alone will make you the hit! Check it out!

2 comments about Vegan Delights: Gourmet Vegetarian Specialties.

1. I've had this book for a couple of years now...it's filled with easy to follow recipes and tips on healthy living. It also has sample menus using the recipes in the book. This was my first cookbook...I highly recommend it to anyone starting out. It will enhance any kitchen. *Live simply so that others may simply live*



2. I purchased this book a few years ago and of all the recipes I tried within, I cannot begin to describe how delicious each recipe was. The blend of spices in each recipe brings forth explosive flavor and pleasure. I would have to honestly say this book is the most used in my assortment of vegan cookbooks. The "Spring Onion Soup" is literally to die for and I could go on and on about many other recipes. It is obvious that the authors are very knowledgeable in this field of cookery and they pass along to each of us a wealth of fine dining treats which are very easy to make and rich with flavor.

5 comments about THE HIGHER TASTE: A GUIDE TO GOURMET VEGETARIAN COOKING AND A KARMA-FREE DIET..

1. After reading Bhaktivedanta's comprehensive teachings, I truly realized as to how beneficial both spiritually and physically a vegetarian lifestyle really is. I became a vegetarian after finishing the book which was in 1988! G.Lemmey



2. It is book from ISKCON. First chapter point out the dangers to health from meat eating. Second chapter deals with the economics and ecological implications of meat eating. Third chapter approaches this question from spiritual point of view. Fourth chapter discusses law of karma and points out that meat eating as leading sinful reactions. Fifth chapter introduces the concept of love of God and how it is practically expressed by cooking for Krishna, offering it to Krishna and eating only food offered to Krishna. Seventh chapter provides a collection of observations by Prabupada in this context. The rest of book gives recipes for various regions (Indian, Italian, Chinese, Mexican, French, Middle East). Appendix introduces to Hare Krsna Food for life program, list of ISCKON restaurants in Australasia and ISKCON Centers around the world. Narada got Krsna mercy by eating Krsna Prasad. That should explain the importance of the theme of book.



3. Everyone should read this book and learn why a sincere spiritual seeker has to become vegetarian no matter which paths he/she belongs to.



4. This is one of the best books I've read so far on this topic. It is short but very insightful, profound and informative. It provides not only the how, but also the why of vegetarianism, including several tasty recipes as an introduction to delicious Indian cuisine. Your life should be changed for the better after reading this book -- and implementing the recommended changes in your diet and lifestyle.



5. I am not a fan of recipe books and I am even LESS of a fan of celebrity cook books and I will only buy that that I think are worthy of purchasing and this is one of those books.
   
   I will also add I am not a member of the Hare Krishna sect though I have great deal of respect for them, so this review is done based SOLELY on the content of the book itself.
   
   I really like the arguments that are put forward in the beginning of the books as to WHY we should not eat meat, I still eat meat but I am going to try and cut down on it and then cut it out completely, not easy for someone who has "Carnivore" stamped on her butt. The book also points out that there are famous vegetarians such as Leonado de Vinci and Benjamin Franklin to name but two and that by going vegetarian doesn't mean you give up your lifestyle, you just improve on it, health wise and finance wise!
   
   The recipes are great and really simple,it tells you how to make Ghee, and curd, something I wouldn't have dreamed of doing until I got this book and then it gives some very tasty and filling recipes such as green beans and tomato (yum!)Bengali Kheer (rice pud...Hmmmmmm!) mixed vegetable curry, (I'm dribbling here!) and many, many more recipes that will keep you busy and well filled for the whole year through.
   
   This is very much an under rated book, people probably shy away from it because it is linked to the Hare Krishna religion, well all I can say to that is, you are missing out on a good thing, and I have no qualms about buying it for all my friends who come from all faiths, creeds and religious backgrounds.

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 New Gas Grill Gourmet, Updated and expanded : Great Grilled Food for Everyday Meals and Fantastic Feasts.

1. I love this cookbook and have given copies to friends and family. I purchased this new edition because my old one fell apart from use.



2. However, many are too fancy or require ingredients that I don't have in my "meat and potatoes" kitchen.



3. This is an excellent grill book. It gives you new ideas on how to grill better. Well illustrated and it is written by someone that enjoys cooking on the grill. This is a keeper



4. Just what i needed still a charcoal man but wanted to know how to grill on gas since i got a gas grill for my birthday



5. I originally found this book at Half Price Books. If you love herbs, vinegars, marinades that are relativly easy, you will love this book. I pick a recipe for every Saturday Night to enjoy. The instructions are almost fool proof because working with the flame of the grill can be challenging.

2 comments about Cooking with Mickey (Gourmet Mickey Cookbook) Volume II: The Most Requested Recipes from Walt Disney World and Disneyland.

1. I love this cookbook. They recipes are easy to follow and they taste like you've slaved for hours. Totally awesome. Not to mention it's great to some home from vacation and find out that you can have some of your favorite meals at you own table. Not to mention the kids will eat things that are good for them just because they know it's a "Mickey recipe". My only complaint is that I want more recipes.



2. 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 "Mickey's Gourmet Cookbook" 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 Gourmet Shops of NY: Markets, Foods, Recipes.

1. This book is amazing. First, they cover all 5 boroughs of New York. They have researched gourmet food shops that are so committed to a given food legacy and they offer recipes for the products sold. It is a treasure trove of great finds. My husband and I plan to make outings to visit so many of these places, especially in the outer boroughs. We know the selections must be great because some are quite consistent with those we know to be the most genuine and the best. The writing is nothing short of great. The photos are scrumptous.



2. For a gourmet cook like me, this is an amazing resource. One tends shop near home and I know quite well all the best providers on the Upper East Side. However, for many products, the best suppliers are in other parts of town that I am much less familiar with; I cannot wait to visit some of the wonderful shops that are described. Extra bonuses are the recepies and, particularly, the wonderful photographs. Great for the kitchen, the coffee table and gifts. A must for every Manhattan resident.



3. Consider this visual treat a must-own for serious foodies and cooks alike. Stunning photography best likened on a full stomach otherwise the hunger pains become woefully apparent. Here's an excellent gift for a friend who shares your love of foraging. Wish "Gourmet Shops of New York" had a glove-compartment size edition for my travels throughout the wonderful & exciting boroughs of NYC. Susan Meisel and Nathalie Sann have written an endless quest for the best.



4. This book is the ultimate secret weapon for a successful meal. all the insider tips on where to find great ingredients have helped make even my 'cooking' taste good!



5. This is a beautiful and excellent guide to gourmet shops in New York. Unfortunately, the authors failed to include a map or "cross streets" in addresses of the shops. I recently returned from a week in New York where my plan was to visit some of the shops listed in the book. Thats when I realized that in order to do that, I would have to call each shop I planned to visit and find out the cross street of their location and then plot it on a map. For example, there are several shops listed on Madison and Lexington, but without a cross street reference, you could be walking for days to find a specific shop. It would have been so simple for the editors to include a map by neighborhood in the back of the book...similar to how Zagat does their shopping guide. Maybe when they reprint, the editors will think to do this. I had planned to visit about 25 of the shops over the course of my trip, but since it took so much time to call each shop, I only got to about 10. They were fabulous just like the book stated....I just wish I could have gotten to the rest!

5 comments about Live, Love, Eat!: The Best of Wolfgang Puck.

1. I am a stay-at-home mom, so I look for cookbooks that are easy to follow. Even though my girlfriend recommended this book, I was hesitant to buy it because I figured Wolfgang's food would be much too hard and fancy to make. But she was right, the recipes were easy and had really cool step-by-step photos. I have made his Chicken Pot Pie, Fettuccine Wolf-fredo, and Potato Salad so far, and they were all outstanding. My husband said jokingly that he is going to kiss Wolfgang for making his wife into a good cook. I definitely think this book should be in every home kitchen.



2. I eat at Wolfgang Puck's Cafe in Evanston a lot, and have been to the Spago in Chicago for a special occasion. I love the food at both places. But I never thought I could cook Wolfgang's great food at home until I picked up this book and saw how simple he makes it. His instructions are really easy, and he includes step-by-step photos to show you exactly how. And the finished food pictures look mouthwatering and aren't fussed up like lots of cookbooks. I've made several of his chicken dishes, all delicious, and some incredible soups. My family went crazy over the bacon-wrapped meatloaf and his garlic mashed potatoes. The cheesecakes are the best ever. And his chocolate cupcakes with the warm melting centers are [super].



3. In this cookbook, Wolfgang Puck brings together all his favorite recipes and dishes from his famous restaurant. The cookbook is divided into different sections such as Appetizers, Soups, Pasta etc. The sections helped me find what I was interested in cooking that day, without having to do too much searching.

   I thought that this cookbook was very nicely laid out and the design was beautiful and tasteful. Some of the recipes were also interesting and made a nice presentation when cooking for friends.

   Now that I¡¦ve told you some of the good things about this book, here was one thing that I didn¡¦t like about this cookbook: I think the recipes lean towards the elaborate side of cooking things. Most of the meat dishes take more than 30 minutes to cook without the preparation time and require extra steps that I normally would not take for everyday cooking just for myself. Most of the time while I was cooking I felt that there would have to be an easier way to do some of the steps. It would be best not to follow the instructions blindly and do a little modification when cooking with this book.




4. to be able to enjoy this cookbook, because,

   ONE, All the recepies are much more complicated versions of classic dishes that I have prepared in the past .... ie. I tried to fry the spaetzle dish to a golden brown ... good luck ...

   TWO, Some of the recepies just don't even cut it as far as taste is concerned...... I have for years made Salmon tartare from an old Russian recepie so I was pleased to try the Tuna tartare in this book ... but .. even sticking to the ingredients ... there was a lot left over after the party ....

   I think this book and the recepies would be great in a kitchen where you have more than 1 cook preparing the meal ..... sorry ,,,,,...




5. On the face of it, Wolfgang is unquestionably one of the best-known names in the world of culinary celebrities. To the great general public, he is probably the only name and face to outshine Emeril Legasse. But, the celebrity of both men seems to be based more on media exposure than on sound culinary achievements. While chefs such as Thomas Keller, Charlie Trotter, Daniel Boulud, and Tom Colicchio are less well known, their reputation with foodies is soundly based on culinary achievement, even if only known through their writings and reputation through media reviews. Puck's reputation to the world at large is based primarily on his position as caterer to the Academy Awards and other high visibility Hollywood events. He has a fairly large network of successful restaurants, including some middle end chain style establishments. I have always had the suspicion that he stole some thunder from Chez Panisse in the popularization of `California Cuisine', especially since Jeremiah Tower, the self-proclaimed inventor of this movement looks down his nose at Puck in his book `California Bites'. Similarly, Tower buddy Jim Villas, not known for having any California stripes, thinks little of LA's Puck while praising New Orleans' Lagasse. Lastly, Wolfgang has gone the budget route in lending his name to a low end line of cookware, competing with Martha Stewart's everyday ware rather than with Emeril's high-end All-Clad lines.

   So does Wolfgang have real chops in the kitchen?

   The evidence of this book is that his written cuisine is at least as good as Emeril's, his teaching approaches the quality of Jacques Pepin, and his creativity with the fusion of Latin American and Oriental cuisines with European concepts appear no less tasty than those of Norm Van Aken. The only thing the book lacks is that little twist most celebrity chefs give their books nowadays. The twist here is simply that it is from Wolfgang Puck.

   The good things about this book are:

   1. Listing of all recipe names in the Table of Contents. This feature automatically makes a good cookbook more valuable, especially a mid-sized celebrity chef book like this. This fits the best use of the book as a resource for finding dishes for entertaining to fit a particular theme or taste.

   2. The emphasis on the sensory queues to the progress of cooking rather than on blind timings. All good chefs repeat this principle, but Wolfgang puts it front and center. This is a central skill of the professional chef whose work would be simply impossible if she worked by time with half a dozen dishes fired at a saute station at the height of service. It is also one of those professional tricks which should be learned by the home cook. The problem of the amateur is that while the recipe may have been written using a gas range and a zinc clad copper saute pan, the cook at home is probably using an electric range with a Teflon coated aluminum pan. And that is just one of the variables.

   3. Puck's chapter on basics is first rate, including very useful pictures at all the right places. It covers all the usual techniques for artichoke surgery, but it also includes recipes for court bouillon, puff pastry, and fish stock. I am of two minds with material like this. There are books which include a few pages of worthwhile material and try to give the impression that this is all you need to know, when people such as Jaques Pepin and James Peterson have written whole books on this subject and have not exhausted the subject. So wouldn't the author have been better off devoting this space to more recipes? On balance, I think Wolfgang did us a service and his material here makes me want to seek out his earlier books to find more of the same material.

   4. Wolfgang's recipes are a pretty fair mix of the traditional, such as the oft repeated Pasta Puttanesca and the chicken pot pie, to the trademark neuvo Pizza with smoked salmon and caviar.

   On the negative size, Wolfgang's English writing seems to have the same Austrian accent as his speech. I'm really surprised that a publishing house such as Random House couldn't supply a copy editor to smooth out some of the more mangled wordings. Also, the subtitle of this volume is `The Best of Wolfgang Puck', but it doesn't make clear whether that means the best material from his earlier books, the best recipes from his restaurants, or the best material from his TV shows. This is a small matter, but it would have added value to the material.

   As someone, like Wolfgang, of Austrian background, I am often disappointed that the second most prominent Austrian-American (after Arnold Schwarzenneger) who also happens to be a famous chef does not do a book of Austrian food. But, this book is no slouch. I would recommend it to anyone who has few cookbooks and is looking for an entertaining menu resource or simply for a wider variety of recipes. It is just slightly pricy at list price for 125 recipes, so look for it at a discount. For foodies, this book gives good value in honing one's pantry ingredients and prep skills.

   As other reviewers have noted, these are not quick or easy recipes, but they are worthy of anyone with the time and interest in improving their cooking skills.

No comments about The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.

1 comments about Chef's Secrets: Insider Techniques from Today's Culinary Masters.

1. `Chef's Secrets' is a cleverly edited book by caterer and writer Francine Maroukian, subtitled `Insider Techniques from Today's Culinary Masters' which has much to offer, some old chestnuts, and a few misguided suggestions.
   
   The most important aspect of the book is how much you can take away from it upon a single cover to cover reading. I say this because like similar question and answer books, the text is not well organized for hunting down the answer to a particular question, as all sections are more anecdotal than they are systematic in content. Thus, the greatest advantage is gained by reading the book from cover to cover, from front to back, and absorbing a few new, useful techniques.
   
   In doing this, I found much that was interesting in a `by the way' fashion. The first thing that struck me was the large number of contributors who have graduated from the CIA (Culinary Institute of America) and Johnson and Wales. I believe over half graduated from an American culinary educational program, with these two institutions leading the list. I am certain this is a really major change in the culinary scene over the last 50 years. The second interesting observation was the number of times Wolfgang Puck was mentioned as a model of American culinary innovation and inspiration. This may come as quite a blow to the egos of Jeremiah Tower and the opinions of Jim Villas who tend to minimize Puck's serious contribution to the American culinary scene. That Alice Waters is mentioned once is no surprise. That Wolfgang is mentioned twice, more than any other living chef, is notable. The third interesting observation is the number of people who seem to have apprenticed with either Ducasse or Boulud. These two staging sponsors lead the list by a wide margin. All of this makes reading the contributors' thumbnail biographies and `More Secrets' sidebars interesting, but this is not the main show.
   
   The primary point of the book is the eighty-two chapters, contain 82 culinary `tips' from 82 recognized experts among the American culinary elite. While the seven (7) `culinary masters' named on the cover are well known, the remaining 75 contributors are no slouches. All are serious master chefs or thoroughly vetted writers active today. And, it appears that all of these tips were solicited from the contributors directly by the editor. They are not extracted from the contributors' printed works. The tips are also laid out in great detail. Many are supported by illustrations; however, several of illustrations in these storyboards are less revealing than they might be.
   
   One of the first problems I found with the book is that many of the `insider techniques' are pretty common knowledge to any foodie who has read a few good cookbooks and who dotes on the better Food Network shows such as `Good Eats', `Molto Mario', and `Sara's Secrets' by contributor Sara Moulton. Some good examples of this are the tips on how to peel ginger with a teaspoon, how to defrost meat, how to joint a chicken, how to crisp greens, and how to quickly ripen fruit. Some other tips are just a bit too specialized to be useful to a lot of people. One misleadingly titled example is a tip on how to perfectly roast a chicken that has relatively little to do with what everyone thinks of as `roast chicken'. What the author actually shows us is the classic Italian technique of roasting a deboned chicken under a weight. The following tip by Charlie Palmer on how to roast fowl comes much closer to what the average cook would expect from instructions on roasting birds. Another misguided suggestion is a technique for making an omelet by finishing it in a broiler, in much the same way as you may finish a frittata. I have read at least twenty different techniques for making an omelet, and not one of them finishes the dish in the broiler! This tip is one for the professional short order cook who has a constantly hot salamander at eye level. It is simply a waste of time and gas or electricity to start an omelet on the range and fire up the broiler to finish, especially since every expert on the face of the earth, from Julia Child to Elizabeth David to Jacques Pepin does their omelet on the range from start to finish.
   
   This still leaves a lot of good tips to go around. Out of the 82 sections, I suggest that at least twenty will be of some value to the average foodie amateur. A professional cook may find more useful material, but they may also be already familiar with most of the tips. My favorite sections are on creating dried shrimp flakes to use as a seasoning; how to check the salinity of a curing solution; how to sear a fish in a stainless steel pan; how to turn out tender shrimp; how to use bacon to its best advantage while cooking beans; and how to re-establish a non-stick surface on a stainless steel or aluminum pan.
   
   Just as I am especially fond of single subject cookbooks such as those dedicated to eggs or potatoes or biscuits or cupcakes or salmon, I especially enjoy these `tip' books; however, I find them less useful than the single subject books or the general giants such as `The Joy of Cooking' or `James Beard's American Cookery'. This book is fun, but it is not quite as good as Perla Meyers' `How to Peel a Peach' or Raymond Sokolov's `How to Cook'. Neither of these two books is perfect, but they are more sound as day to day counselors on important techniques.
   
   Recommended as a foodie fun read for a weekend, with some good tips along the way.