5 comments about Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant.

1. This was my first purchase of books related to Greens, and I love their food! Remember, this is not always going to be quick, but if you love flavorful food, the techniques and tips here can enhance your cooking abilities even when you're working with other foods. Ingredients are discussed in great detail.
   After I bought this book, I bought almost every book related to the Greens restaurant chefs and I love them all. This one is very nicely done and the layout is very pleasing to the eye.



2. This is a beautifully produced book, and I couldn't resist buying it to complete my Greens collection, but there isn't a whole lot that's new or different, as far as I can tell.



3. After eating in the restaurant in San Francisco, I ordered the book and love the recipes---even a non-vegetarian will love the wonderful pastas and salads, especially the yummy desserts.



4. I have purchased this book for several of my vegetarian clients. I love it. The recipes have been simplified and the results are gourmet.



5. another winner from the Greens group. So far every recipe we've tried has been excellent.

5 comments about New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants.

1. This book has the best spaghetti sauce recipe --my husband and I loved it--it was a way to bring NY cooking to Hawaii since there are not many good italian restaurants out here like in NY, which I miss. On the downside, not all recipes were good. For ex, I did not like the Madison Square burgers nor did I like the Pad Thai noodles (I tried recipes from Keo or Cooking light for Pad Thai which were better). I will try some more recipes from this book and hopefully will have better luck.



2. Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It's a great read even if you never make any of the recipes.
   I highly recommend this book.



3. As a native New Yorker, I consider this a classic ... wonderful anecdotes and recipes from a vast array of people who live in the city. Molly's affection for the city is evident (her brother, Paul, played for the Yankees), and her knowledge of both food and the city makes this cookbook a gem.



4. Molly O'Neill's New York Cookbook is a celebration of the New York Food world. She is the food columnist for The New York Times Magazine and spent five years working on this amazing book. The first recipe I tried was "Katie's Café au Lait Cheesecake with a Mocha Crust." The ingredients looked delicious with cinnamon and chocolate wafers for the crust and a rum and coffee flavored filling. I made it for Easter and everyone was very impressed.
   
   Since the author is a food columnist I knew she would be selecting winning recipes and so I felt confident enough to make the recipe for a big occasion without even trying it out at least one time for myself. I was very pleased with the results and can recommend the recipe to you for any occasion.
   
   Whether you are interested in trying lots of new recipes or you just enjoy reading cookbooks, the New York Cookbook has so much to offer. Page after page of delicious information mingle with the even more delicious recipes. Some of the fun recipes include:
   
   New York Penicillin - a chicken soup made by Aunt Marie Stacey. This stock/soup is then used in a variety of recipes and is very easy to make.
   
   Irish Soda Bread - Make two loaves of bread in no time at all.
   
   Simple Fresh Tomato Sauce - The perfect sauce for pasta made with fresh tomatoes, onions, garlic, oregano and a little brown sugar.
   
   Shrimp Fried Rice
   Shish Kebabs
   Meat Loaf
   Rosemary Chicken
   Chicken Paprikas
   Pan-Fried Sole
   Yoko's Japanese Salad Dressing
   Marrakesh Carrots
   
   Some of the sweet treats include: "Coney Island Fudge" made with cream and semisweet chocolate, "Zoe Morsette's Oatmeal Macaroons," "Aunt Olga's Cardamom Cake," and "Katharine Hepburn's Brownies." If you love ice cream, you may want to try out the recipe for Hot Fudge Sauce and Butterscotch Sauce.
   
   A few of the highlights in this book include:
   
   Food Walks - Wander through food markets
   A Few Essential Ingredients in Italian Cooking
   Manhattan Clam Chowder
   In Search of New York Steak
   A Trip Down Menu Lane
   Festivals
   
   The New York Cookbook is an extremely well-researched feast that will satisfy the cerebral appetite as well as please your family and friends when you try out the delicious recipes. These recipes have been created by some of the best cooks in New York and you can use them with confidence, knowing you are making something wonderful for dinner or dessert. This cookbook was a wonderful gift from a friend who loves visiting New York and I already have plans to buy copies for friends and relatives. This is a highly collectible cookbook with recipes you will look forward to making year after year.
   
   ~The Rebecca Review



5. This book was published the year I married....I received SIX copies as shower gifts! It was a sign....I was destined to use this cookbook forever. And, so far,that has been the case.
   I have found very few recipes to disappoint and many to thrill. The steamed lobster with ginger and scallions is always amazing-especially with lobster fresh off the boat. Singer's stuffed lobster is excellent, though not for the squeemish as you need to kill the bugs before you cook them. Jerry Giorgio's stuffed mussels are also a crowd pleaser.
   A friend recently cooked Chicken Adobo for our book club and everyone took the recipe home. Katherine Hepburn's Brownies are delicious and a perfect end to every picnic. And where else was I to look when assigned to make matzoh ball soup for my daughter's kindergarten class?
   If you love to cook, you will love this cookbook.

5 comments about With a Measure of Grace: The Story and Recipes of a Small Town Restaurant.

1. Reader Beware! If you open this book to look for a recipe, make sure you have the rest of the day to spend reading. It will draw you in like your favorite Novel and soon you will be cooking in Hell's Backbone Grill. It should be first on your gift list for anyone you know who cooks, reads or eats.



2. This book does contain recipes, and they are very good. But it is much more than a cookbook. It is a meditation on food as a manifestation of place, of values, of mindful living... I cannot read this book without glimpsing the transformative power of right intention. It is really the story of how two remakable people built a community out of little more than their vision and their commitment to rightness. It documents grace through the story of a rural restaurant, and achieves a sort of modest scriptural value in the process, humble but beautiful, and worth reading.
   
   I recommend this book highly. Read it with a chocolate-chile cream pot in hand.



3. I love this book. I love this restaurant. The book is excellent for cooking containing numerous great dishes but the real charm is the story of the restaurant and colorful staff and locals. Skillfull writing and delicious recipes complete the package. Great gift idea



4. i first heard about hell's backbone from the mighty foods blog. since i was in the process of planning a trip to the southwest, i knew i had to visit this restaurant. it is in such a beautiful place; boulder utah, in the grand staircase escalante national monument. the restaurant is truly special, with a wonderful ambiance and of course lovingly prepared, delicious, local, seasonal food. of course i took home a copy of the book and have been enjoying it every since. you will not be disappointed! if you ever get the chance, visit hell's backbone and experience the lovely food and environment first hand.



5. I am so inspired by what Jen, Blake, and the community of Boulder have done together. The spirit of inclusiveness and respect has so many rewards. Their gratitude and love for what they're doing is evident in every story told on these pages. I purchased two extra books to give as gifts to women who long to produce the foods we eat, who love food and cooking and providing great meals for the people we love.

5 comments about Aquavit: And the New Scandinavian Cuisine.

1. Having become interested in northern european food of late, I decided to buy this book on a whim. Of my cookbook collection, which is a reasonable size, I rate this book in the top 5. Comparable to both of Thomas Keller's, this book combines inspirational recipes with different ideas about flavour and beautiful food photography. I read it 5 times over in the 2 days after I recieved it. I would recommend it to anyone who is a serious reader of culinary works and a great place for those new to collecting cookbooks to start.



2. I just received Aquavit as a gift, so have to add a disclaimer - I haven't cooked from it yet. But cookbooks either cast their spell instantly or don't. This is a captivating book. To begin, it's visually stunning, with beautiful photographs and an attactive wide layout.
   
   The content is equally enjoyable. The story of Marcus's journey is interesting, and his narrative style is warm and engaging. His recipe introductions are very effective putting the dishes in the context of his upbringing and culinary training.
   
   The recipes are a good mix of food and technique. The "raw and cured" section is an interesting change of pace, and his treatments of fish, meat and poultry all have appealing Scandinavian flair.
   
   Marcus frequently integrates a vegetable or side dish recipe with a main dish recipe, layering each dish with multiple flavors, textures and color. The result is recipes that are enjoyable to read and think about.
   
   The other Scandinavian cookbook on my shelf is Kitchen of Light by Andreas Viestad (2003), which has a greater emphasis on Scandinavian culture and mood. Both are good, Aquavit is a much lighter, easier read than KOL.
   
   I'm giving Aquavit 5 stars based on the reading and visual experience, with the assumption the recipes will cook just as well.



3. I tried the recipes for My Grandmother's Chicken Soup, Dill-crusted Artic Char with Pinot Noir Sauce, and Corn Mashed Potatoes. All had major flaws in them: The chicken soup not only did not match the picture (which shows hunks of chicken, lemon grass, fresh thyme, and what look like tomatoes, none of which appear in the recipe) and gave no directions for a major ingredient (garam masala). The finished product was bland (I included the garam masala in the roasting step), but usable. The artic char was completely overwhelmed by the sauce, although the seared skin and potato layer (way to much dill, though) was a good idea. Finally, the potato dish turned into soup when I added even less than the specified half of the cooking liquid; I remedied this by cooking the mixture (not called for in the recipe) which, after all, did contain two raw egg yolks at that point, until it thickened up to a reasonable consistency. The product was quite good, and the corn is a nice addition to this simple accompaniment. In summary, the ideas in this cookbook are intriguing, and I will continue to experiment with them, but a lot more kitchen testing of the printed recipes was needed before releasing this beautiful, but expensive and inaccurate cookbook.



4. This book is a delight to read, and the photographs are marvelous. The recipes are excellent and have provided inspiration for exploring my cultural heritage in a delicious and healthy way. I particularly appreciate the emphasis on fish and seafood.



5. Impressive Marcus Samuelson book. Gorgeous pix of inventive dishes. My used copy is in great condition and arrived quickly.

5 comments about Trattoria Cooking: More than 200 authentic recipes from Italy's family-style restaurants.

1. "Trattoria Cooking" inspires and delights. The recipes are accompanied by stories of their origins, alternative serving suggestions, wines hints...all in all, an approach to the cooking experience that let's the reader feel comfortable. Great flavors abound inside the cover.

   A small word of caution needs to be offered. Beware those of you who are calorie conscious. This book is not moderate in its results. Your grandmother's grandmother would be proud of these recipes. You will want to eat more of this wonderful stuff.




2. It's hard to forgive a person who once co-authored a cookbook with Leo Bascaglia, but Biba does well here. Recipes range from antipasti to desserts, and include basics such as chicken and meat broth, homemade pasta and gnocchi, and pizza dough. Some recipes are a bit involved, but they don't require difficult techniques or equipment (Caggiano always instructs us to run tomatoes through a food mill to remove seeds, but I ignore this). My favorites include Fried Veal Meatballs, Risotto with Smoked Mozzarella, and Frozen Zabaglione.
   
   This is a nice big hardcover, but no pictures.



3. I won't lie to you. I don't cook very much but I picked this book up at a yard sale and I donated it to my school library for our culinary shop students. It's very informative and detailed in explaining the process of cooking. I recommend it to anybody who loves Italian cooking.



4. I have an extensive collection of Italian cookbooks and this is a good one. I recommend it to anyone interested in learning a few new Italian food dishes to whip up at the next family gathering.



5. There are many very good recipes in this book. It is a bit on the edge for the average cook. If you love Italian food, I am sure you will find things you will enjoy cooking.
   These are not spaghetti and meatball recipes. Plan on getting involed
   DOC

5 comments about The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant.

1. I probably would violate some copyright law if I put the short and simple recipe for Bar Nuts into this review, but I'm really tempted. They are far and away the most delicious little snacky to have around when guests arrive. Once you've provided them to your friends, they will insist you bring them to every future gathering. And make them right as folks arrive: the aroma that perfumes the whole house is intoxicating, and the nuts, hot out of the oven, disappear really, really quickly, so make plenty.
   Damn, they're SO GOOD.
   Okay, the rest of the cookbook is a winner, too. It was given to me as a gift from a friend who visits NYC frequently and dines at this restaurant, so, ta-da, I have a 1st edition sighed by both Meyer and Romano, owner and executive chef. The cooking is a beautiful mingling of French, Italian and other Mediterranean cuisines.
   Lots of great photos to help with presentation.
   Yumilicious, especially the Bar Nuts. Don't forget `em!



2. I have been lucky enough to eat at this restaurant on more than one occasion, so I can tell you that if you follow the recipes you will feel like you are actually eating food prepared by them. (Although, you can never replace the experience of dining at the resturant - IMO the best restaurant in the City!) I love the tuna and the polenta as well as the turnips. Yum.



3. Great book with easy to follow instructions.... a damn shame there is not as many pictures of the food, but really happy!



4. The book was a gift and the recipient enjoyed it very much. After eating at the restaurant it was to good try out the great recipes.I would recommend it.



5. The item was received within the stated delivery schedule stated. I'm very satified with this order

3 comments about The Commander's Palace New Orleans Cookbook.

1. As a proud owner of literally hundreds of cookbooks, it's always a wonderful surprise to discover a terrific book that I've never seen or heard of before. The Commander's Palace New Orleans Cookbook is just such a book. This book was recently used as the basis of two recipes in a gourmet cooking class I attend once a week, and the results were outstanding, to say the least. We started the meal with Commander's Garlic Bread which was served with Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil. The main course, grilled salmon and barbequed mouth watering smoked spare ribs, were simply out of this world ... with a sauce inspired by this book's suggestions. But when we got to the dessert! We made Bananas Foster, a favorite dessert in New Orleans, and one of the most rich and wicked desserts you'll find anywhere - flambéed with banana liqueur and rum, and served over vanilla ice cream. This recipe alone will transport you to another world... a world that will have your taste buds swirling for days and leave you hankering for a trip to New Orleans to visit the Palace yourself.



2. COMMANDER'S IS A WELL-KNOWN RESTAURANT IN NEW ORLEANS THAT IS A PART OF THE HISTORY AND FABRIC OF THIS CITY...I LOVE THE RECIPES IN THIS COOKBOOK, AND I FEEL LIKE I'M DINING THERE USING IT. YOU CAN MAKE THE DELICIOUS DRINKS & APPETIZERS WHICH ARE GREAT FOR TWO OR A PARTY...OR YOU CAN MAKE A WONDERFUL COMMANDER'S DINNER TO DESSERT! IF YOU HAVEN'T BEEN TO THE RESTAURANT YOU MUST GO....BUT THE COOKBOOK HELPS GET YOU THERE IF YOU CAN'T COME TO NOLA. I'M SO GLAD COMMANDER'S HAS REOPENED, BUT IT'S GREAT TO HAVE THEIR COOKBOOK SO I CAN ENJOY THE FOOD ANYTIME.



3. I bought this expecting to be blown away, but was disappointed. I knew it was an older cookbook... so I blame myself to some extent. I guess I was looking for the food I know from the more recent chefs there. Though I am an adventurous cook, I found many of these recipes weren't very approachable. Enjoyed the stories, but wish I had found more recipes that are do-able outside a restaurant kitchen.

5 comments about Cucina Simpatica: Robust Trattoria Cooking From Al Forno.

1. This is a fabulous cookbook. Many, many delicious recipes with easy to follow instructions. This book is a classic that you will use over and over again to prepare loads of great Italian foods.



2. I really like this cookbook, but am I the only one who thinks it's odd that their chicken stock recipe says that it makes 2 quarts when in fact it's more like 2 gallons?



3. There are great recipes in this book that have become favorites of my family. If I could only have 5 cookbooks, this would be one of the 5. The Red Pepper Pasta, Fig Crostata and Conchilglie al forno with Mushrooms and Radicchio could not be lived without.



4. If what they say is true, "We eat first with our eyes", then that just makes these recipes that much more delicious! This cookbook is filled with beautiful photography and wonderful easy to prepare recipes. I find myself reaching for this cookbook and coming up with meals that leaves everyone asking for more.



5. Do not order from this seller. I ordered this book from this seller on July 3 and have not received it and they do not respond to emails and there is no other way to contact them. I am asking Amazon to remove them from sellers as they are nothing but web based pirates that are stealing our money!!!

5 comments about The Tummy Trilogy.

1. As far as I know, Calvin Trillin and I disagree on almost everything in government, economics, and legislation. However, he writes so well, that I prefer to forget the other and just remember how much he delights me with the music and fun of his words. This book is actually three books in one and all of them are about food. Trillin writes about food in a wonderfully charming way by using his family, friends, as well as the patrons, and restaurateurs he meets during his journeys in search of good eats.
   
   "American Fried" is from 1974, "Alice, Let's Eat" from 1978, and "Third Helping" from 1983. The compilation has a new introduction that is, like the book, from 1994. America eating in the 1990s was much different than the way American's ate in 1974. Through the author's eyes (and tummy), we can recapture what it was like in those inglorious years for America's non-cuisine. Oh, there is plenty of bad food even in 2006, but it is much easier to find great food if you care to eat it.
   
   Trillin is a wonderful storyteller. He has an eye for the telling and humorous detail and a great way with dialogue. These books are packed full of delightful anecdotes that illustrate local delights from all over the country (as well as horrors from all over the country). He has a special kindness that is never mean even while pointing out the ridiculous.
   
   These remain fun books that I can recommend enthusiastically even though eating out on the American scene has changed a great deal since the years in which these books (this book) were written.
   
   Enjoy!



2. I seriously doubt when Calvin Trillin was knocking out this purple prose back in the early `70s that he ever considered himself a "food writer." I expect no one at the time save the M.F.K. Fishers and Elizabeth Davids of the world even considered that label for themselves. Besides, Mr. Trillin was--indeed, still is--funnier than hell about his gastronomical habits and so was likely slotted under "Humor" in disco-era bookshops--a fate, I'm sure, worse than literary death. I mention all this as a eulogy to how far we've come, category-wise; Mr. Trillin is indeed a food writer and a great one to boot. And even though he's been at this over thirty years his essential approach--*bon vivant* foodie, not frustrated chef or that hideous modern invention, "food critic"-- remains unique.
   
   So how is it that someone scribbling about *eating* (not, mind you, *cooking*) can have me laughing out loud? And wouldn't a self-confessed "big eater" feel at least some desire to whip up what he puts away? Part of the answer lies in that essential dichotomy: Trillin seems vaguely aware that writing about consumption is ridiculous, but he lets us in on the game and, like any good comedian, takes his craft *very* seriously. Most of the stories in these three hilarious volumes have long been published elsewhere but taken together (they can easily be consumed in any order) they betray a level of culinary detail that I doubt any European 3-star Michelin grader could approach.
   
   From the first pages a wonderful informality reigns; Trillin seems to write like I'd imagine he speaks, which in this context is near-perfect. Being invited to the kind of BBQ joints, Chinese restaurants, and fried chicken houses that he describes *demands* this kind of chatter and rather than rambling, the author's language almost seems made for his venues. (Starting with "the best restaurants in the world are, of course, in Kansas City. Not all of them; only the top four or five.") The folksiness not only serves the purpose; when it comes to food, Trillin makes it clear: it *is* the purpose.
   
   Another delightful device is familiarized repetition: bringing back an issue (the paralyzing fear that unreadable Chinese on menus hides unimaginable gastronomic delights, for example) from a previous story helps us identify with Trillin's angst--but also betrays his quiet confidence that we *read* the previous part and know its importance. Bringing whole characters (e.g., Fats Goldberg, the pizza baron) back into the mix regularly is even more fun.
   
   To be sure, after nearly four hundred pages the author has a few overlaps (at least a few titles start with "Confessions of ..."), but they're minor compared to his comic genius. Reading `The Tummy Trilogy' was delicious from start to finish and the only dated portions--best exemplified by continual slams against "continental cuisine" (exemplified by `La Maison de la Casa House')--still rang somewhat true, even playing to a thinly-disguised inverse snobbery.
   
   My only regret after this satisfying meal was not getting a better picture of the author himself, despite his occasional family references. Perhaps that's not all bad; I doubt Mr. Trillin and I would get along. From his recent writing, he appears to be indulging in political fever-swamping (especially against Mr. Bush) which is a tragic waste of talent. While he admits his days as a "sausage-eating crank" may be behind him, I can only fervently wish otherwise.



3. This review refers to "Tales From The Tummy Trilogy" by Calvin Trillin(audio cassette)
   He is in search of the perfect bagel. He researches the history of Buffalo Wings, and can tell you if the stain on your shirt that gives away you've been eating them, is from very hot or medium hot wings. He stresses greatly if his favorite cheese shop closes for a holiday. And has stories that will make you both laugh out loud, and ravenous for each and every dish he describes.
   
   Calvin Trillin gives us an hysterical look at the serious foodie. He confesses all, and is proud of it! " Tales From The Tummy Trilogy" include selections from "American Fried","Alice, Lets Eat" and "Third Helpings" He travels the world looking for the best cuisine. No not your high priced fancy shamancy stuff, he's looking for some good old down-home BBQ, making friends with guys who's wife are from the old country and can make a decent dish without adding cream of mushroom soup to everything, and he shows his appreciation for a meal well done, by what else..having third helpings. This to the frustration of his wife, who is trying to keep him on a healthy diet.He pokes fun at his own food addiction and his need for passing it own to his own daughters.
   
   His accounts may make you run to the fridge. I practically ate my way through this very funny book. I took to listening to it on the treadmill in the gym(to help burn off the extra calories i was consuming). I laughed out loud several times, and when I got stares from the other gym rats, I just smiled and held back what I was listening to, for fear of getting hit with flying water bottles!
   
   This audio edition has 2 cassettes, for a total running time of about 3 hours. The reading itself was told with a very unique sense of humor, told in such a serious tone. The sound quality was very good. It is an abridgment. I had never read any of the books that had these selections, so it was all fresh and new to me. So I would say if you have already read them, this will all be repeat stuff(my reason for 4 stars).
   
   Well, as much fun as this book was, I am glad I have finished it and can back to my protein bars and salads!
   
   Enjoy the read....Laurie



4. amusing but not as clever or bitingly witty as Traveling with Alice. Trillin is a great food writer but at times he needs to edit himself. His shorter works are more entertaining



5. I still have not received my book and you or the seller have not responed to my emails. ARE you going to send me one or give me credit??????
   
   I getting tired of no one responding. What gives???

5 comments about From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants.

1. We use recipes weekly from this book. There are many varieties of recipes that appeal to our family. Emeril makes it fun to cook, not only fun, but great to taste.



2. I say serious fans only because these recipes are almost universally too time consuming and difficult for the average--or even advanced--home cook. If you're someone who seriously loves Emeril Lagasse, then you might want this book since his personality is stamped into it and it does have charm and some nice illustrations of delicious-looking dishes, but what I said up there stands: this is for show, not real life use. Without a lot of experienced help, you're not going to be able to create most of the items featured in here, and isn't a cookbook supposed to be about fixing the foods listed within it?



3. I liked the whole idea of the book and so badly wanted to recreate a little "magic" found in Emeril's restaurants! However...I found it virtually impossible (daunting) to make any of his recipes. It would have taken days! Most of them are so complicated only a professionally trained chef with sou chefs at his/her disposal could do it!
   
   It's like I open the book, see something I really want...begin to read the 2-3 page recipe and think...forget it! I find it hard to believe anyone has the time, money or energy to cook these recipes weekly like some have claimed on here. Maybe someone retired or independantly wealthy with lots of cooking experience might be able to pull one of these recipes off. It almost makes me think Emeril's goal was simply to make another cookbook to make more money...without giving the home cook much thought. His recipes on tv don't seem so difficult!
   
   I gave it 3 stars because I want to cook this food...I just can't!



4. Sent as gifts to friends in England. Hubby loves spicey food, wife keeps fire extinguisher at hand. Both are enjoying their introduction to a true American food style.



5. On business, I've visited Emeril's restaurants in Las Vegas and New Orleans, and I desperately want to attempt many of the dishes at home. This book, as well as his others, have helped me tremendously. It is written simply using very common ingredients and themes, without any pretention. -Some of my stuff came out pretty decent. Good luck!