5 comments about Asian Noodles: 75 Dishes To Twirl, Slurp, And Savor.

1. If you like recipes that don't work, sauces that don't thicken, then this is the book for you. It's a collection of poorly written recipes that I would recommend you don't waste your money on.
   
   If you're serious about Asian cooking, don't waste your time or money with this book.



2. I don't usually hype cookbooks. However, this one is terrific for anyone who loves Asian food, but doesn't have a Thai or Vietnamese place right around the corner. The recipes are clearly written, and use ingredients that most decent supermarkets carry. My family has loved every dish I've made from this book: soups, salads, spring rolls, you name it. It's one of the best purchases I've ever made, and I have hundreds of cookbooks.



3. I bought this book because I adore Asian noodle dishes and I'm also usually pressed for time. I agree that the recipes may appear almost too Americanized when reading the ingredients, but always turn out wonderfully. I own many cookbooks but have found myself cooking from this one often.



4. I picked it up since I love Asian noodle dishes but have no Asian cookbooks and I haven't been disappointed yet. If you keep the staples around, it is so easy to pick up a few vegetable & protein items and throw together a tasty meal. I have made about 5 of the recipes so far and they've been delicious and satisfying, plus it's easy to improvise or make substutions based on availability of ingredients or preferences. The sauce:noodle ratio is perfect everytime. The recipes are economical and make nice leftovers! I also rate the book highly for design - it's very clean, modern, and easy to use, with close-up photos.



5. In my opinion, the noodle is genius. It's fun to eat and takes on the flavor of whatever you put it in. This recipe collection really capitalizes on the variety of ways noodles are using in Asian cooking including recipes for things like Crispy Shrimp Balls, right alongside noodle soups like Udon. Every recipe in this collection is delicious and the pictures are beautiful. The clean design of the book makes it modern enough for a trendy coffee table. The reference guides for noodles are an added bonus. I will never get tired of his cookbook.
   Thank you Ms. Simonds!

3 comments about 500 Barbecue Dishes: The Only Barbecue Compendium You'll Ever Need (500 (Sellers Publishing)).

1. I think more effort was made on how the book would look, than on the actual content of the book. The recipes themselves, while covering a lot of concepts, are more overviews than actual detailed recipes. They can often lead to more questions being raised, without answers. Plus, the cute square book is an awkward shape if you want it to lay open on your counter while you are trying to prepare a dish. Basically, I think this book was intended to be a cute mini-coffee-table book. I guess it succeeds at that, but is that really what you want?



2. Geat pictures, but little content. I really wanted to like this book, just so I'd have an excuse to buy it for the pictures. But there isn't much to like except for the beautiful photos. No new recipes to make this a must have.



3. Echoing the comments of the first two reviews, this cookbook is very small making it difficult to hold pages open and the recipes aren't particularly interesting. However the biggest problem for me, and why I gave it two stars instead of three, is that the title is deceptive as the recipes are almost exclusively for grilling. I'm a fan of Paul Kirk and his barbecue sauce cookbook is outstanding which is why I purchased "500". If you're looking for true "low and slow" barbecue recipes 500 is not the book for you.

1 comments about More Grilled to Perfection: Recipes from License to Grill.

1. this book is one of the best for a person looking to expand the grill usage

4 comments about Dr. BBQ's "Barbecue All Year Long!" Cookbook.

1. Ray Lampe has generously continued to share his expertise and more.
   Not only is this "Keeper" designed to get you into the winners circle at competitions as well as home. But it has loads of classic and various traditional recipes not usually found in other books.
   At the great bargain selling price it makes a great gift that will be used over and over again.
   
   Go for it.
   
   Joe Ames



2. I love to browse through different cookbooks. I have quite a collection, and usually go to the library to find new recipes to try before I decide to purchase the entire book. I normally look for 3 things in a cookbook, besides delicious recipes that will work for my family. This includes:
   1) Pictures of more than ¾ of the recipes (Color pictures are the best)
   2) A spiral binding, or at least on that easily lays flat
   3) New & innovative recipes that have ingredients I can easily find at a grocery store
   
   For this book, I was intrigued by the amount of different barbeque recipes that it contained, grouped by season so that you choose different recipes from winter, summer, spring, and fall. Like many people, I mainly use my barbeque during the warm summer months, but this book gave us a ton of new ideas for recipes that appeal all year long.
   
   The downside of the book was that it offered no photographs, and was not in a binding that laid flat. I liked the recipes, but thought that the lack of pictures of the finished products could hold some back from purchasing the book.
   
   Some of our favorites include: Sautéed White Mushrooms, Rack of Pork, Dr. BBQ Barbecued Barbecue Shrimp, Shamrock Potatoes, Fake Sugar Cupcakes, and Peachy Pork Steaks. Enjoy!



3. This is a great cookbook for anyone not just the barbeque person it has so many great recipies. I bought it to go along with my copy of Dr. BBQ's other book which he signed for me at a barbeque contest in Arthur Illinois



4. This book touches on some general recipes...but not much in the way of
   specifics. A little chicken, some beef, some pork, etc.
   
   Not too bad...although, for me, I got more info from books such as
   "BBQ USA", "The Barbecue! Bible" & "Better Homes And Gardens New Grilling
   Book"...

No comments about Teppanyaki Barbecue: Japanese Cooking on a Hotplate.

3 comments about Kingsford Complete Grilling Cookbook.

1. This book is perfect for those of us who know that charcoal grilling is the only way to grill. While there are many other fine grilling cookbooks available, this is the first one branded by Kingsford, the only name in charcoal.
   
   This book differs from other grilling cookbooks in the respect that all of it's recicpies were specifically tested on a charcoal grill, and they are all designed specifically for the charcoal grilling technique. This is important because there are subtle differences between charcoal grilling and gas grilling techniques that can make a big difference in how your food acutally comes out.
   
   It's first chapter offers some simple and essential methods for creating the perfect fire for any recipie in the book. I consider myself to be a veteran charcoal griller and I still found this chapter useful. I specfically learned more about temperature ranges and the banked and pocket grilling methods.
   
   The "Chicken [..] With Wild Mushroom Stuffing" were an instant hit with me. I can't wait to try the "Apple Cider-Brined Grilled Turkey" next Thanksgiving!



2. Great cookbook. Wonderful pictures, easy directions. Recommend for anyone interested in grilling a variety of foods.



3. Good book, lots of pics, easy to follow, designed for charcoal (it's from Kingsford, duh!).
   
   Update: I've bought a lot of grilling books, and this one is the best. I would move to 5 stars if I could.

2 comments about Southern Living Secrets of the Souths Best Barbecue (Southern Living).

1. Other books of the same genre' offer more for less money. I'm a BBQ lover and have many books on the subject so I feel qualified to submit this opinion.



2. I purchased this along with Southern Living 40 Years of Our Best Recipes the week before Labor Day and it was delivered within a couple days. This was my first BBQ cookbook and will probably be my only one as I am still reading and finding awesome recipes I want to try. My contribution to our Labor Day cookout was four recipes from this cookbook: Tropical Smoothies, Four-Hour Barbecue, Grilled Asparagus and Honey Barbecue Sauce (which I used on babyback ribs and chicken quarters). ALL of them were a HUGE hit and the cookbook was passed around during the cookout. I have purchased two additional sets as birthday gifts and the recipients have raved about the new recipes they are anxious to try, especially from this BBQ cookbook. I also shared this BBQ cookbook with some of my co-workers and they all want their own copy (I'm not letting this one out of my sight for very long). The recipes are not complicated and so far, have provided wonderful results.
   
   There are other helpful tidbits in the front of the cookbook that were interesting to me: There is a fairly decent list of BBQ places and BBQ events to visit across the country so now I can build my travel plans around those places/events. Reading the grilling tips in the front has even inspired me to purchase a smoker. Although it is a paperback version and may not be able to withstand my constant reading and use, I am very excited about this cookbook and will definitely be using these recipes year-round.

5 comments about Hot Barbecue (Hot Series).

1. This is one of the barbecue books that you need to own. I have a few burger/barbecue books and this one as well as burger meisters are the best.



2. This book is very practical and easy to follow. It gives preperation instructions for grilling, smoking, and baking for each recipe. It also give instructions for steps you can do in advance. The only reason I give this book a 4 is because it uses some comercial products, such as plum sauce and green tobasco. I prefer to make everything from scratch. Otherwise I would recomend this book.



3. The outdoor grilling & barbecuing season where I live is far too short. As such, I take every opportunity I can to fire up the grill. I've made many of the entrees in this book & have sometimes used the marinades and/or glazes for cuts of meat or kinds of seafood other than those specified on the recipes. All have been quite good. In some instances, I have increased or decreased certain ingredients but, only due to personal taste and not due to any shortcoming of the actual recipe. I also appreciate the suggestions for sides and desserts although there are no recipes for those.
   
   A few cooks may be rather dismayed with some of the long lists of ingredients. However, the labor isn't really that much & the returns on that labor are worth it. Further, many of these marinades, sauces, glazes, chutneys, etc. can be made from a day to a few days ahead. Most even benefit from having been prepared in advance so that ingredients marry well!
   
   Tips abound on do-aheads as well as the requisite grilling and barbecuing how-tos. Altogether, an easy-to-use, foolproof (well, unless you forget you've got something on the grill) and reasonably-priced book of some fine, tasty grilled/barbecued dishes. Tonight, it's teriyaki salmon and Thai-high barbecued shrimps with a side of yellow rice!



4. H. Carpenter's focus is fusion/Asian: Therefore, if your idea of BBQ is some meat and a bottle of prepared sauce....forget the book. If, however, you like Asian foods and don't mind assembling your own sauce, you will be rewarded with some sensational flavors. They get ready to get the rest of his "Hot" books. I had several cooking lessons from him and really enjoy his style.



5. I absolutely love this book....the recipes are unique, easy to make (if you have a food processor) and tasty as it gets! Highlights....jerk marinade, amazing glaze, thai bbq. A must have for BBQ enthusiasts!

No comments about Real Barbecue: The Classic Barbecue Guide to the Best Joints Across the USA --- with Recipes, Porklore, and More!.

4 comments about Cornbread Nation 2: The United States of Barbecue (Cornbread Nation: Best of Southern Food Writing).

1. Cornbread Nation 2 should have been printed using waterproof paper! Reading the varied writings contained between its covers will have anyone who appreciates barbecue drooling like Pavlov's dogs.
   Elie has done a masterful job of assembling some of the most vivid food writing-on barbecue-imaginable. The depth of subject matter is both stunning and satisfying in what it brings to the table.
   
   It is my opinion that including Smith's Rhetoric of Barbecue treatise is alone worth the investment in this book. Often quoted as snippets in other books,here it is in it's entirety for the very first time.
   
   Quite simply, this is a book to be treasured by anyone who loves barbecue, southern culture or U.S. history. I can safely bet that once you begin reading Cornbread Nation 2, you'll find yourself becoming ravenous for some good slow cooked barbecue!



2. This is a welcome addition to a promising series, although it is slightly misleading, due probably to the nature of the series. It is only about half to two-thirds about barbecue, although within that are some really terrific and far-ranging essays. The balance is about other Southern foodways, including boiled peanuts (as a previous reviewer noted)and boudin, although any book on any subject is enhanced by Calvin Trillin's contribution. He HAS written on barbecue (indeed, his piece on Arthur Bryant's is a landmark), but the Cornbread Nation does not promise to be inclusive. It sho' nuff makes one hungry though!



3. The Southern Foodways Alliance was founded to celebrate, teach, preserve, and promote the food cultures of the American South. Cornbread Nation 2: The United States of Barbecue is a collection of stories, poems, and essays about the foodways of the mountain South. It is one of a continuing series which includes Cornbread Nation 1: The Best of Southern Food Writing, Cornbread Nation 3: Foods of the Mountain South and Cornbread Nation 4: The Best of Southern Food Writing.
   
   Lolis Eric Elie writes in the introduction: "Other foods cover the geographic expanse of this nation, just as barbecue does. You can find fried chicken, hamburgers, hot dogs, and pizza from coast to coast. But none of these foods enjoy the great regional variation that barbecue does. None of them exemplify the competing themes of American unity and diversity as barbecue does. You don't hear heated arguments about the fundamental differences between the hamburgers in Albuquerque and those in Altoona. Hamburgers just ain't that deep. As John Shelton Reed reminds us in "Barbecue Sociology: The Meat of the Matter," "Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes."
   
   While there are a few non-barbecue pieces in this second edition of the series devoted to southern foods, barbeque is the name of the game. It points out that getting together for barbecues was popular before the Revolutionary War. George Washington hosted barbecues including one at Accotinck in May 1773 and buying flour "for barbecue" [for biscuits?] in August.
   
   "Barbecue" is an amalgam from the Haitian "barbacoa" and "babracot," believed to be from Guianian Indians, according to the "Oxford English Dictionary." Fish or meat were cooked over a fire on a wooden grill of sticks set on posts. There is still intense debate over whether the best barbecue is pork, beef, chicken, fish or lamb. As Elie points out: "Though the various versions of barbecue differ from each other as much as cows differ from sheep, or as much as tomatoes differ from mustard seeds, the common themes of wood and smoke, meat and sauce, family and fellowship transcend regional rivalries and recipe differences."
   
   This edition is padded out with a few non- barbecue pieces which are well worth enjoying. Pat Conroy teaches us that food and funerals go together in "Love, Death, and Macaroni." John Martin Taylor is eloquent on boiled peanuts. Susan Allport's "Women Who Eat Dirt" describes a practice common in the south, and even now in Harlem grocery stores there are enormous offerings of starch, not for starching shirts but to meet the need for "clean" earth, awfully hard to come by in New York City.
   
   At one time, New York City was considered a barbecue wasteland, like Paris, London and L.A. But there is a new smoker technology that the Department of Health has approved, and a number of topflight barbecue restaurants have opened here. If you find your mouth watering after reading some of these pieces, you'll be able to satisfy your hunger for an authentic style. As this excellent book proves, making that choice is not trivial.
   
   Robert C. Ross 2008



4. Obligatory reading for anyone who's a food geek, especially if you are a barbecue wonk. If you've spent a whole day (or night) cooking a 10 pound pork shoulder or obsessed about which combination of 15 spices will taste best on a chicken thigh (and really, who hasn't?) then this book is for you.
   
   About three quarters of the book is dedicated to barbecue - the rest is dedicated to southern cooking and food, including a chapter on a geophagy, something I never heard of... the eating of dirt. Who knew that mudpies were a nutritional staple in some parts of the world!!??
   
   Overall, it is very good writing on a specific topic - you'd better like barbecue enough to read story after story about it - which makes it not for everyone, but great read for those looking for it.