4 comments about Williams-Sonoma Foods of the World: New York: Authentic Recipes Celebrating the Foods of the World.

1. In order for a restaurant to survive in New York it's got to have something going for it. And that something is usually the quality of its food. Note: New York here really means Manhattan, and to a slightly lessor extent the other boroughs.
   
   When I first picked up this book it fell open to page 86, polenta crostini with chanterelles. Polenta is grits. And in step 4 they fry the grits. That's almost the same as hush puppies. Then you add a topping of mushrooms and a couple of kinds of cheese. Well, now I know what's for dinner tonight. And any book that gives you a new recipe for grits has got to be pretty good.
   
   Kidding aside, this is a beautiful book. It is profusely illustrated and absolutely guaranteed to give you some ideas that you'll want to try. What more can you possibly ask out of a cookbook?
   
   It's been a while since I lived in the city. I've been thinking of going back for a visit. This book has confirmed it, I'm going to go start looking for tickets.



2. I'm a huge fan of the WS cookbooks, a huge fan. Taught me how to cook. But after reading this latest entry in Authentic Cuisines of the World, I'm starting to feel some nagging vibrations from my BS-meter.
   
   Granted, I'm no culinary expert or professional, but one of the most recognizable trends of the past few decades (and all due props to WS for its influential part in the grand scheme)--has been a back-to-the land approach originating our of San Francisco (WS-HQ) called, quite appropriately, "California Cuisine". California Cuisine traded in the fancy-schmoopy cuts of meat and elaborately prepared sauces we'd learned from French cooking in favor of the Tuscan approach--fresh in season produce, simply prepared to display the inherent deliciousness of the source ingredients. And California cuisine is delicious, and fresh, and utilized (with some degree of artful ingredient combination) in most contemporary restuarants. This is why restaurant menu entries now make a point of telling you the origin and species of every tomato and leaf in the dish. Out with pretentious cooking techniques, in with plain old tasty ingredients, in season and arranged simply--who can argue with that?
   
   Well--anyone who enjoyed food from NYC before 1980...or French food...or the local cuisine of New Orleans, or London...which happens to represent about 1/2 of the Cuisines of the World Williams-Sonoma has claimed to "cover" in separate books in which it really just applies the California Cuisine standard to a couple indigenous novelties. Case in point-- I picked up their New York book and was expecting some fittingly gritty and greasy New York-style food. You know, pizzas and other Italian fare, bagels, Jewish and kosher recipes, sushi, Vietnamese, etc. We're talking about the Big Apple here--the hub of the world! I'm pretty sure that the pulse of New York's culinary heart was beating long before California Cuisine became the latest fad.
   
   So, if you're like me, you'll be rolling your eyes by the 5th time this book trots out the same "Little known fact--New Yorkers just LOVE quality, seasonal ingredients! Like the ones found in this dish, 'Broccoli Rabe with Roasted Garlic'!" The "Truffled Waldorf Salad" is exactly what more of this book should have been like--after all, who needs another recipe for the original version? Instead, the Table of Contents reads like an organic peat farmer got ahold of it "Heirloom Tomato Tarts with Goat Cheese", "Maple Caramelized Vegetables", etc. Harlem gets a nod with one dish, and it's Sweet Potato Pie. I don't know about that one.
   
   I'm not trying to completely bash this book--you'll notice the four-star rating. It's a great, pretty cookbook; the recipes are inventive, attractive, delicious, and comprehensively pictured in big color photographs. If your main priority is authenticity, on the other hand, you'd better look elsewhere. You could probably walk up to Central Park bum and get a better list of 40 essential New York recipes. If you like the idea behind this series but aren't particular about the subject, Florence, Rome, Paris, and London fare much better on both fronts.



3. I just received the book. I am an advid collector, and I am not sure about the recipes, but the visual eyecandy was wonderful. It captures New York and I can't wait to try the recipes.



4. Sadly I have only made 2 recipes from here. The ziti and the espresso choc. buttermilk cupcakes. I haven't attempted to make any of the other recipes in the book really so I can't rate on that. The ziti is super good, but really rich, unless you have a big family you might end up having to give some away. Its a lot of pasta. I really like eggplant a lot and it tastes pretty good. The cupcakes are the most moist cupcakes I have ever made. Everytime I make the cupcakes I am always complimeted on how yummy they taste. They are so good I don't even make the frosting, they don't need it. 2 suggestions though, use quality espresso like lavazza or illy and use ghiradeli cocoa. I think I made the frosting one time, the frosting was way too rich and it was like enough frosting for two cakes, it was too much and too sugary. When I make the cupcakes I make two batches because they go really fast, but I make them one batch at a time. On the other recipes, I just haven't had the time to get into it. I am sure they are alright, even though the [cooking] difficulty level seemed a lil high for me on some of them.

5 comments about Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State.

1. Dishing Up Vermont is a wonderful new cookbook that combines the best recipes and ingredients from the Green Mountain State. It introduces the reader to a wealth of ingredients and products that give the cook an insider's view of Vermont's best. This cookbook demonstrates the important bond between farmers, chefs and consumers, while stressing the importance of the sustainable farming movement as well as buying local. The book contains beautiful photographs of Vermont and its products which add an extra touch to this delightful collection of recipes. This is a must have cookbook for anyone's library, whether you be a Vermonter, or a visitor to the state. Hats off to the author for giving us a cookbook which we will have in our library for many years to come.



2. You don't have to live in Vermont to love this cookbook. We live in Pennsylvania, and can get many of the same ingredients from our local farmer's market. This cookbook is for anyone who enjoys good food and knows the value of sustainable farming. Knowing the importance of buying locally produced foods, I found this cookbook to be a practical addition to my pantry. The recipes are easy to follow, yet taste like they were prepared by a gourmet chef. I particularly enjoyed the recipes for Blueberry Stuffed French Toast and Apple Covered Cheesecake. If you've ever been to Vermont, reading this will make you want to go back. The author does a wonderful job highlighting many of the Inns and Farms that make Vermont unique.



3. Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State is a compilation that unquestionably lives up to its title. Food writer and Tracey Medeiros, whose recipes have formerly appeared in "Bon Appetit", "Cooking Light", "Eating Well", and "Hampton Roads", offers easy-to-follow instructions for preparing tasty delights such as "Vermont-Style Hush Puppies", "Grilled Marinated Venison Loin", "Grilled Maple-marinated Portobello Mushrooms", "Butternut Squash Ravioli with Apples and Pears", and much more. Full-color photography and an assortment of Vermont food and eatery anecdotes round out this wonderful culinary tour de force.



4. I bought this book as a gift for a young couple who recently moved to Vermont. I had read an article about the author who had lived in my town before moving to VT and thought the connection was intriguing. After getting the book, I ordered a second to keep. I love the premise of the book as well as the format. I have only cooked one recipe, pea soup, and it was a keeper.



5. I bought this book in Vermont on vacation, at an amazing bakery ([...]; go there if you're ever nearby, and no, they did not ask me to plug them nor am I receiving any kind of payment for the plug).
   
   Every time I use the cookbook, I conjure both excellent memories and delicious food. I highly recommend the apple pancake (pictured on the cover), the squash gratin, and the maple nut cake. The book has tidbits about the restaurants that contributed the recipes in addition to the excellent pictures of the food and scenery. Enjoy it for yourself.

5 comments about The Summer Shack Cookbook: The Complete Guide to Shore Food.

1. I AM THE MAJOR CHEF IN MY HOME FOR 20 YEARS
   THIS BOOK IS THE MOST INFORMATE ON SEAFOOD I HAVE READ
   JASPER wHITES RECIPES ARE FANTASTIC AND EASY TO PREPARE
   
   WORTH A READ
   ENLOY HIS SIMPLE DIRECTION ON PREPARING A GREAT SEA DISH



2. I bought this cookbook for my husband as a x-mas gift... he had seen it on the Food Network. It is a great one!!! The recipes are easy and delicious. We made the Clam Chowder soup for New Years and it was a hit!!!



3. I received my hard copy of Summer Shack by Jasper White in excellent condition in a very short time. I was very pleased with my purchase.



4. From what I've look at this seems like a pretty good buy. I saw it advertised on an emeril live so so I highly doubt it'll be bad. It's a gift for Christmas so I really can't say much more than that for now.



5. Great prep guide for summer food up north or year-round here in Florida. Quite a contrast to his New England cookbook and each should merit a spot on your kitchen shelf.

5 comments about In the Kennedy Kitchen: Recipes and Recollections of a Great American Family.

1. I grew up loving he Kennedys. This book is such a beautiful tribute to them.
   A great book of recipes and memories.



2. How can I review said book (In the Kennedy kitchen ...), if I have not received it yet ?. Can you help me ?
   
   Regards,
   
   Rosa María Parra



3. After a trip to Cape Cod and seing this book at one of the stores, very expensive I may add, I decided to buy it from amazon, as usual. Although you may think that the Kennedy's have an exlusive pallete, these recipes are fantastic. Some of the fish may be hard to get depending on where you live.. Everything else, easy directions, great incredients, and great feedback. does not break the bank to shop for the recipe..



4. I bought this cookbook when I was the author, Neil Connelly, on Emeril Lagasse's program preparing the lobster stew. He used to be a chef for one of the Kennedy's. It's a great cook book except I wasn't expecting a Kennedy family history with alot of photos of them sailing and such. Not too bad, though, and photos of most of the dishes are in the book, which I really do appreciate. Haven't made it through all the recipes but the lobster stock and lobster stew are terrific.



5. This is a treat for Kennedy fans to be able to re-create some of their favorite recipes right in your own home! There is a wide variety of food in here with beautiful photographs. The author included appetizers, main courses, lunches, desserts, etc. There is a lot of seafood in here since there is plenty of it at the Cape. The author also includes anecdotes and photos of members of the Kennedy family (the chocolate chip cookies and brownies were a favorite of JFK Jr.'s to take on boat trips). The author also describes for the reader the famous clambakes that the Kennedy family had every Labor Day and gives the steps for making a fake clambake at home. This is a book to treasure for a long time and to share with others. Highly recommended. I would give it 10 stars if I could!

5 comments about The Black Dog Summer on the Vineyard Cookbook.

1. I like cookbooks with lots of beautiful pictures and this one rates five stars for its pictures and interesting stories. I like recipes that use ingredients most of us have in our kitchens although recipes with the more exotic ingredients are welcome, too. Recipes have to be easy to prepare and not too time-consuming. Black Dog scores points here, also. But, the bottom line is, are you happy with the end result of all your labors and would you make the recipe again. So far, Black Dog fulfills this requirement with the recipes I have tried. For instance, the clam chowder recipe is excellent. I highly recommend this cookbook. I think it would make a great gift for the novice as well as "seasoned" cook.



2. As a regular buyer and user of cookbooks, this cookbook is one of the easiest to use and has loads of good recepies. Several of the recipes are now part of my daily menu plans. My family especially likes the Pork Cutlets with Madiera Sauce. Plus, finding a Stuffed Quahogs receipe that is so much like my grandmother-in-law's famous Quahogs is a rare find!



3. A nice collection of easy, low key recipes. Very nice addition to one's library of casual cooking.



4. I really enjoyed this cookbook. I am originally from New England and it reminded me of many of my favorite meals (especially the seafood). The recipes are easy to follow and the meals are superb. It was especially cherished because the Chef is a relative. Enjoy!



5. I purchased thisbook a few years ago for friends that opened a 'BLACK DOG LODGE' bed & breakfast. This cookbook has the neatest recipes and we both love it so much I had to have my own copy. It's outstanding!!!

5 comments about At Blanchard's Table: A Trip to the Beach Cookbook.

1. I met the Blanchards at a book singing where they were demonstrating some of the recipes; that was a few years back and I have not tired of awesome ideas found in this book. I have given this book to several family and friends and they rave about it as well!



2. These recipes are OUTSTANDING! They are so simple and use simple, fresh, flavorful ingredients that most people already have on hand. Some examples of recipes include:
   Baguette Stuffed with Sun-Dried Tomatoes, Mascarpone, and Basil
   Blanchards Corn Chowder
   Spicy Coconut and Sweet Potato Soup
   Chicken and Green Bean Salad with Kalamata Olive Dressing
   Potato Salad with Lime and Sun-Dried Tomatoes
   Orzo Salad with Corn, Tomatoes, Feta, and Chili-Lime Vinaigrette
   Sweet-and-Sour Swordfish with Onions, Raisins, and Tomatoes
   Calypso Chicken with Lime
   Pan-Roasted Chicken with Lemon, Olives, and Rosemary
   Penne with Sun-Dried Tomatoes, Capers, and Olives
   Island Rice with Cumin and Coconut
   Light-as-a-Cloud Lemon Mousse
   Coconut Cheesecake
   Homemade Coconut Ice Cream
   
   Believe me when I say that neither you nor your dinner guests will be sorry that you ordered this cookbook!! I promise! It is my absolute FAVORITE cookbook and my go-to when I don't know what to make. Order now...you won't be sorry!!



3. I have hundreds of cookbooks, but when this was given to me from a friend a few years ago, it made it to the top of the heap. With most cookbooks, I find a recipe or two that I love and use frequently. With Blanchard's Table, I have made probably half of the recipes and about 90% of those are favorites in our family. I love the quick marinades, dips and starters, and other little tips in the book in addition to the main recipes - we use these all the time. Highly recommended!



4. This cook book was an excellent follow up to the book the Blanchards wrote called A Trip to the Beach. Some great recipes ! !



5. Not only is this cookbook an enjoyable read, the tips and hints are very useful and easy to be followed. The recipes are superb. Very recommendable to the extent that I have bought several of them as a present for various members in the family who enjoy cooking and trying out new recipes as much as I do. We did have the pleasure of dining at Blanchard's in Anguilla. It was quite an unforgettable meal and the personal was very friendly indeed - like a big family!
   
   Erna Herzfeld, Buenos Aires, Argentina

5 comments about Nantucket Open-House Cookbook.

1. This is one of my all-time favorite cook books and I've had it since it originally was published! I've made the Cuban Pork Roast recipe countless times (despite the fact that it's a two-dayer) for company to rave reviews -- with all the associated accompaniments; as well as the Osso Bucco too. The recipes are fabulous, easy to understand and "foodie" worthy. Highly recommend.



2. I love this cookbook. Great recipes! As someone who grew up back east and is now out west I long for east coast cooking by the shore....



3. These recipes are straightforward, creative and absolutely delicious. This is the cookbook I grab all summer long when I want to eat very well and don't want to have to fuss. And, even though this book is many years old, the receipes are still fresh and inventive.



4. Just reading the book, I could tell that Sarah Leah Chase's recipes would leave one sated yet not feeling too heavy. You know that feeling after eating any meal? Well she combats this with nice portions, great recipes and a calm that is missing in many new cookbooks. These are meals that leave you feeling you are sitting on a porch overlooking a beautiful, fall ocean giving off a wonderful, highly cooling breeze. You will definately enjoy these recipes.



5. This is a great little cookbook. I bought my copy many years ago and everything I've tried has been wonderful.
   
   One particular "sleeper" recipe that is probably my favorite in the whole book is the pasta sauce that isn't much more than tomatoes, onions, olive oil, and salt. Sounds boring, but tastes amazing. The beauty of the recipe is in the proportions and method. It doesn't sound like it would be very flavorful, but it will knock your socks off. Don't be tempted to add anything - it is perfect just as written.
   
   I don't have a copy of her winter cookbook so I'm off to buy a copy now.
   
   :)

5 comments about The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage.

1. This book is so charming. The artwork is lovely and the recipes are good too. It's a book to use and treasure for years to come.



2. This cookbook is actually very beautifull. Havent tried the recipes in it yet, it was a gift for my mom. She really loved receiving it. It took a little longer to come to my house than i expected, but i did order it right around Christmas, so i guess that can be expected. I cant wait to try the recipes. The pictures are georgous!!



3. The sevice from Amazon was great and the book arrived safe and sound here in Australia. I have already made some of the "receipts" and they are just good ol' fashioned home cooking and most of them, so easy. If you are a fan of this wonderful woman, then this cookbook is a must have. Just to read her introduction,you feel priviledged to come into the intimate home life of Tasha Tudor.If you miss her as much as I do; then this book will comfort the heart and the soul. Her beautiful illustrations enhance the charm of this book. This truly is a book written and illustrated by the great Tasha Tudor and one will not be disappointed with it's purchase.
   Caroline Szabo



4. I bought one last year and I am giving one as a gift this year for Christmas. Wonderful receipes...beautiful art...Cute stories...Tasha at her best!



5. A wonderful cookbook, from a wonderful artist. Simple, yet yummy recipes, accompanied by beautiful illustrations.

4 comments about Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner.

1. I bought this book as a 'gag gift' for my wife, a New England native who LOVES maple syrup. Turns out it is a really wonderful cookbook about "cooking" with maple syrup (anybody can pour it on stuff). If you use grade B maple syrup (much darker, with a very strong maple flavor) you don't even need to use much. This book made a maple syrup lover out of me!



2. This book changed my life, at least the breakfast part of my life. After trying a few recipes, I haven't used pancake/waffle mix since, nor have I bought boxed cereal. Now I make pancakes, waffles, granola and muffins from scratch. The desserts are great too. And I love reading his antedotes about each recipe, it is the first cookbook I read cover to cover.



3. This is a sweet little cookbook with lots of recipes using maple syrup. The cookbook is part of a gift basket I'm making with maple syrup products and other breakfast-type items. It fits perfectly. I tried the Sticky Bun recipe and they were tasty and easy to make but I haven't tried any of the others yet.



4. When you make your own maple syrup you need a way other than pancakes to use your syrup. This is it, recipes galore. Some are very good. Try it you'll like it.

5 comments about Stir: Mixing It Up in the Italian Tradition.

1. Stir is an action word-a verb. So if your into actual cooking then this book is a road map to sucess. Lynch offers the action cook a way to excell-especially with Pasta and Fish and an easy way it is .I have prepared over nine of her receipes without one problem.If you like the American Test Kitchen way with receipes then your going to love this truly easy step-by-step way to Italin/French creativity. A cannot miss cookbook.



2. You gotta understand... I need another Italian cookbook like my dog needs another chew toy, and you can't walk around here in the dark... it's all "ouch," sqeeeeeeeeeeeeeak and sleep-deprived curses. So, I resisted. Mightily. But I guess you'll have to take my word for it. And, then one day at the bookstore over a crapaccino and inferior pastry I spied Lynch's book on the shelf and said to myself. "What can it hurt? I'll just look." I watch VH1 rehab shows. Now I know they would call me browsing in the cookbook section a "trigger."
   
   "A tomato tarte tatine recipe with fried basil leaves and puff pastry and confit? I've been looking for one with an edge." And so it began. Went home, made it by memory, only added a circle of parchment paper liner for easy flipping and then, once tasted, did the wise sage thing and ordered it off Amazon for $12 less than the bookstore. 'Cause with roast beef this is better than almost anything, assuming that perfect mashed potatoes and gravy are a given. This is an excellent stand-alone first course in my mind, centered pristinely on a square black plate with a fried basil leaves laying around casual, like it's no big deal. I could vary it... the plate could be white and if the day was otherwise perfect, I could do it with fish and black olives.
   
   You know how the last suit you bought is bound to be your favorite? Well, this book is officially my favorite and I don't see that changing anytime soon. I haven't made oeuf's a la neige in a million years and I'll try hers real soon, the strawberries being a "I should have thought of that" situation. There's a lot here to pique and center your cooking energies. For me, it doesn't work to wander too far off from cooking... just when I decide that all a home kitchen requires is a fresh pinapple artfully displayed on a gleaming counter and take-out in the fridge, a book like this snaps me back to one of my main passions in life, cooking that matters.
   
   So, the only question remains is "What makes this book Italian?" because it's not a traditional Italian cookbook. To me, it is partly the sauces and pasta and beans and slow cook dishes, but a lot of other cuisines have that stuff and she brings in other stuff like the oeuf's and pate and brioche, which drifts a bit north GPS-wise. Mostly, I think, it's the mindset. There is a gutsy and fresh-produce perfection to Italian food, I think, that categorizes it philosophically.
   
   Lynch is easy to like. I identify with Lynch's love of home ec class. My serves-20 cheesecake baked while I mandatorily went to phys ed class (instead of babysitting it like any reasonable person would do) and emptied a 750 student high school in a winter storm but overall my memories of cooking and sewing a polyester jumper (out of "bonded material" making it as supple as a space suit) were my best memories of the public school deal.
   
   Buy the book. Edgy. Contemporary. Centering.



3. An amazing collection of real and approachable recipes easy to duplicate and not complicated. The gnocchi gnudi is amazing, as are all the recipes. Something anyone can use and something everyone should have. This is my go to book for Italian.



4. The flavors of both South Boston and Italy come to life in Barbara Lynch's first cookbook, //Stir: Mixing It Up In The Italian Tradition//. Lynch, a James Beard Award-winning chef, has crafted a book that includes not only the usual suspects in Italian cuisine, but also some uniquely original recipes, as well.
   
   //Stir//'s chapters run the gamut from Starters And Small Bites to From The Sea; Chicken, Duck, And A Goose; and the quintessential A Passion For Pasta. Cleverly named, there are dishes both familiar (Fried Calamari with Spicy Aioli, Gnocchi, a Pappardelle with Tangy Veal Ragu) and exotic (Spiced Prunes, Chicken Meatball Lasagnettes, Poulet Au Pain). None of the recipes are overly complicated, making them appealing to even the modest chef, though Lynch's insistence on making and using fresh pasta dough may intimidate the lesser skilled.
   
   Packed with a nice variety of recipes, and including an array of simple but useful tips ("start with the best ingredients," "season well and keep tasting"), Lynch's cookbook is a must-have for anyone looking to impress with their grasp of Italian cooking.
   
   Reviewed by Mark Petruska



5. I got this book about a week and a half ago, and I like it so much that I've been lugging it around the house like a security blanket. I bought it in the first place because I ate at one of Lynch's restaurants. It seemed worthwhile to pay for the chance of recreating those gnocchi at home. Lynch is very generous with her most popular recipes - she gives up the secrets to a best-selling bolognese sauce, the gnocchi that every single reviewer of Sportello raves about, and the dish that pretty much made No. 9 Park famous. The recipes run the full cycle of seasonality, and many can be dressed up or down as you like. (Some are harder to dress down, but it seems that the key to dressing a lot of food up is serving it in small containers.)
   
   Some of these recipes are very simple. The gorgonzola fondue isn't a whole lot more than melted cheese. The marinara sauce can be thrown together out of kitchen staples in under half an hour. A number of the soups (particularly the white bean and hazelnut and the spicy tomato) look interesting and uncomplicated. Tomato jam and tomato confit are on my experiment list for tomato season. Some of these recipes, by contrast, look like they would take a few hours a day for most of a week for a home cook to construct. Lynch likes olives more than I do, but she's the kind of cook who makes me wonder if maybe I'm just wrong about olives. She uses a lot more fat than I do, but I can see ways to trim it.
   
   Best of all, Lynch has a charming willingness to draw back the curtain and expose the machinery of her work to the reader. Some of the recipes come neatly apart into building blocks for other recipes (the chicken soup could be a weekend lunch with whatever vegetables you have on hand thrown in), and she includes a few actual building block recipes (homemade pasta, chicken stock, tomato confit, cooked white beans, homemade ricotta). In many places, you have the option of using store-bought ingredients or making your own. The recipes are easy to follow: the results may look intimidating, but the instructions don't.
   
   I think it is unlikely that I will ever make prune-stuffed gnocchi with foie gras sauce, but the chances have increased by an order of magnitude since this time last week, so who knows what will happen.