5 comments about Dok Suni.

1. Let me start out by admitting one fact: while I've grown up eating Korean food, I've never dared to try my hand at cooking it until only recently. My mother was an undefeated cooking whirlwind in our kitchen and when it came to the point where I thought I'd like to learn from her, I realized I would need more help than her 'a pinch of this' and 'a handful of that' pointers.
   
   Jenny Kwak has written a book that seems to have been made just for amateus like myself, who are willing to test the waters but unsure of where to start. The common complaint I've heard with most Asian cookbooks such as this one is the difficulty of finding ingredients and the level of skills that the writer assumes. Let's be real here. Who knows what it means to ferment pickled cabbage in subzero temperature (and yes, I've actually read this in another book)? Dok Suni starts out with a couple of helpful pages entitled, 'Mom's Shopping List', where she lists ALL of the more-than-average ingredients she uses in the recipes to follow. She gives a nice description of what it is, what dish(es) they are used in, and its name in Korean (which is nice because now you can go into an Asian grocery and ask for it by name if you can't find them yourself).
   
   The recipes themselves are, according to my very Korean mother, practically perfect in their authenticity. Instead of veering towards the more fancier (read: more difficult and not necessarily better tasting) dishes, Kwak has written up the simple staples of the Korean diet. Each recipe includes all of the ingredients WITH AMERICAN MEASUREMENTS. A lot of recipe books out there use grams and mg, which can get pretty confusing for us with our cups and ounces. The steps are easy enough for an eleven-year old to follow (and I would know because my younger sister proved it), and Kwak also includes a short but personal story about some of the dishes, which is a nice touch.
   
   Interspersed throughout the recipes, she has longer stories of the story behind the cooking on a whole, which makes the cookbook more than a smattering of recipes; it is a memoir. Though I haven't counted how many there are in all, it is enough to fill roughly 130 pages. I can say that I've bookmarked at least 90 percent of them. The couple that I've dabbled with so far came out great, even if I botched up the recipe just a little.
   
   In my overall opinion, Kwak has put together a fantastic book that couldn't be easier to follow and I haven't regretted my purchase in the least.



2. To the reviewer who gave this 3 stars because he or she couldn't find "beef satay" for the Cold Buckwheat Noodles recipe: If you were following the recipe for Noodles in Cold Beef Broth, the author CLEARLY states in parentheses, directly after the ingredient SATAY BEEF, "see Page 5." If you had gone to PAGE 5, you would see where the author explains that BEEF SHANK is BEEF SATAY. If you WEREN'T following the recipe for Noodles in Cold Beef Broth and your college degree was for English, it might just be useless, because there is no recipe titled Cold Buckwheat Noodles in this book!
   
   For the rest: I didn't give this 4 stars only because I like my recipe books to have pictures & this one doesn't have many. Even though I know what most of the finished recipes should look like, I simply like to have my mouth watering over delicious-looking food at 1 in the morning when every Korean restaurant is closed. (Food masochism.) But the recipes in this book are pretty easy to follow and it should intimidate no one who is trying to cook Korean food for the first time. My mother was Korean & I was raised on this stuff--Korean food is Heaven to me, and you too will get there easily with this book.



3. I was introduced to Korean food by some good friends. Most of the cooking was done by their grandmother who couldn't even speak English. A problem when I started asking how to cook it. I was so hooked. Then I moved and all I knew was you needed salt, garlic, and red peppers to make Kimchi.
   
   Then I found this book. The recipes in here tasted exactly like what I had eaten at my friends. From the Bulgogi and Kalbi to the many types of Kimchi. My favorite part has been the soups though. They taste so refreshing. The only one I didn't like was the seaweed soup. The rest have my family asking for more, even the children. I use it so often my pages have notations and bookmarks throughout.
   
   I have bought more Korean cookbooks but when I want some good food I always find myself coming back to this one. The others just don't measure up. As a result I have recommended this book to everyone I know and none of them have been disappointed. In my opinion Korean cooking is the best in the world and this book will teach you how to cook it for yourself. Spread the joy.



4. I am a korean who has grown up eating korean food for at least one meal of the day, for my entire life. In addition, i've eaten at countless korean restaurants... So i can, at least, say that I know what korean food 'should' taste like.
   
   PROS: I've tried about 10 of Kwak's recipes so far, and they have all come out very authentic and tasty. She includes a good mix of very common dishes and more advanced dishes, with a good number of pan-chan recipes. Her ingredient lists aren't excessively long like some other cookbooks, but some of the ingredients might require a trip to the korean store (beef dashida powder). Her memoir type style and her personal touches add alot to the enjoyment of the food. Sometimes it sounds like she's reminiscing about the recipes with tears in her eyes. Some could consider these digressions unnecessary, but I found it adds 'soul' to the recipes. And the family pictures are a real nice touch.
   
   CONS: There are pictures of food, but only in the context of telling her family story. They mostly show up in the glossy insert sections in the middle of the book. There are no individual pictures that accompany each recipe. For koreans this might not be a problem, but if you're new to korean food, you might need to see what the finished dish 'should' look like. Secondly, I just wish there were more recipes. Don't get me wrong there are alot (about 77), but wanted more soup and meat recipes and less rice porridge dishes and sweet, snack-type foods. Well i guess my second point isn't really a 'con' because all the 'major' recipes are here. Now that i trust her cooking, I just want more of it, that's all. Lastly I wish she included a table of contents that includes the name of each recipe in a single list. The table of contents breaks down by category, then you have to flip through the entire category to find the recipe that you're looking for. (My copy has about 20 post-it notes on it now). Although I think this may have been deliberate, because the book reads like a memoir, so there are personal stories associated with many of the recipes.
   
   Jenny and her mom own Dok Suni, which is a korean restaurant down on the lower east side of manhattan. Naturally, the food is excellent and it has a good reputation for 'cool' or 'hip' korean food. Although the decor is a bit...hmmm, eclectic? The recipe for the jalapeno fried chicken served at the restaurant (probably the most popular dish) is included in the book. For Dok Suni fans, this should justify the cost of the book itself.
   
   Given the reasonable price of the book and the personal stories that add 'soul' to the recipes, i would highly recommend this book. I just wish there were more pictures. I can't wait for the follow up book.



5. I bought this book in part because I thought it was so funny that Director Quentin Tarantino (whose films I've never seen but only heard about or seen previews of) would write a cover blurb for it.
   
   Most of my favorite Korean dishes are here. The muted color photos are in the middle of the book and contain finished dishes, not step by step process photos.
   
   The cover title is misspelled. It should actually be "Doh Suni" or "Dough Suni."

5 comments about The Ultimate A-to-Z Bar Guide.

1. This book may have a lot of drinks, lots of recipes and some funny anecdotes...but as a professional bartender it has some serious flaws - it is in no way a complete bar guide - in fact it misses a few popular cocktails that I serve regularly - and these are not local specials but well known age old drinks!! Also it is paperback and doesnt sit well on the bar - I like a book that is gonna last and that is easy to work with. If you need to know the definition of a "barspoon" then this books has the answer - if you want to know how to make a Caesar then try Seagrams Bartending Guide!!



2. I can't stand it. The Ultimate A-to-Z Bar guide is a great book and I'm confused by the "pulpfoto" review below-I think it is misleading. I've looked through the Seagram's Bartending Guide including the index for the last 15 minutes and I cannot find "Caesar." So if the review is based on this, then where is it? My version of the Seagram's book is 1995 (which seems old but it's the one where pupfoto's full review of the guide is listed. Also see the review of the Seagram's Guide where pulpfoto says "The Ultimate A-Z Bar Guide has a weird index where you need to know the main liquor involved before you can look up the drink!! What if you dont know?" Well, duh! As the name, the Ultimate A-to-Z Bar Guide, says it's A to Z so you look in the main body of the book. If you're looking for "Bushwhacker" look under the Bs, if you're looking for a "Knickerbocker Cocktail" look under the Ks. I think the four indexes are terrific and I have not seen another book like this where you can look up by 1-drinks by alcohol type, 2- drinks by primary non-alcoholic ingredient, 3-drinks by classic categories or 4-drinks by special category. The other reviewers have got it right.



3. Well, I'm a professional bartender and was getting ready to order some more of "Ultimate A-to-Z Bar Guides" for some of my bartender friends when I noticed the "pulpfoto" review and just felt I had to respond. I disagree with everything he said, and wonder if we have different books!
   
   First of all, I haven't looked for a classic recipe I couldn't find in this book. And what's with the "Caesar" cocktail reference? First of all, Seagrams Bartending Guide doesn't even have a Caesar cocktail in it (and, by the way, no one's ever ordered a Caesar in this bar, and I've been here for 10 years). And the Seagrams book is no where near as user-friendly as this book because it lists the drinks by liquor-the "Ultimate A-to-Z Bar Guide" lists them alphabetically, which means when a customer asks for a drink I'm not familiar with, I can flip it open and have the recipe at my fingertips in an instant. And, though I don't use it anymore, the Seagrams book doesn't sit on the bar at any better than this book. (I'm wondering if the "pulpfoto" guy wrote the Seagrams book and was trying to knock the ratings on this book down).
   
   Bottom line: the "Ultimate A-to-Z Bar Guide" delivers in a major way . . . from the classics to the newer cocktails. Plus lots of information on everything from ice to garnishes. It has everything you'll ever need to know on cocktails, whether you are a home bartender, or a beginning bartender, or one who's been in the biz for a decade, like me. In short, this book's a winner!



4. This is far and away the best all-around bartending guide I've seen. The authors go way beyond drink recipies and discuss history, glassware, bar equipment, and drink making technique. It's easy to read and understand. Highly recommended.



5. After searching for a bar guide, I decided to get The Ultimate A-To-Z Bar Guide because it was fun and interesting to read. Its content is comprehensive--everything you could ever want to make is in this book. The format is simple, look up drinks based on ingredients, alphabetically, or even by type. And itis entertaining as well. The introduction supplies a lot of useful information for the beginner, like what glasses to use and basic liquor knowledge.

5 comments about Patricia Wells' Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy.

1. I have been cooking with 'Bistro', Patricia Wells' book of simple French recipes, for several decades now. I have recently been converted to her 'Paris Cookbook'. So what stopped me from buying her book of Italian trattoria cooking?
   
   Two words: Marcella Hazan.
   
   I am addicted to Hazan's 'Essentials of Classic Italian Cooking'. It's clear. It produces restaurant-quality meals that take only modest effort. And "fancy" is the last thing it is.
   
   I thought I just didn't need another Italian cookbook.
   
   But now, fourteen years after it was first published, "Trattoria" --- a bargain at $13 --- is finally in the house. And, more to the point, in the kitchen. And I am chastened.
   
   You want simple? This is it. Easy? Forget about it. Organized? Buying the book could be the last time you'll ever need to think about an Italian menu.
   
   Why? Because the fact is, you really don't want rich and fancy. You want a trattoria --- an uncomplicated, modestly decorated, family-run establishment featuring traditional regional fare. You drink the house wine. You tend to order whatever special is being pushed. And you are likely to leave satisfied though not sated.
   
   Patricia Wells recreates that experience here.



2. I thought of Patricia Wells as being primarily an expert on French cuisine, but this cookbook proves me wrong. The recipes are simple, but elegant. I have prepared the baked risotto with asparagus and spinach for several different guests, and they have all run out to buy this book.



3. This is a different type of cookbook than those I have had before. There are some very healthy and simple recipes here.



4. There is certainly nothing wrong with this book. The recipes are simple enough, produce generally good results and the instructions are clear. It isn't too chatty and most of the pages are dedicated to actual food and cooking. So as I said there is nothing wrong with this book.
   
   Unfortunatly there is nothing really great about it either. All the recipes are fairly basic and don't bring anything new to the table. Non of the recipies offer any sort of new or interesting ideas or variations, so if you already own a couple of books on Italian cooking you probably already have all the recipes covered in this book. Marcella Hazan's Essentials of Classic Italian Cooking for example covers everything this book covers and more.
   
   So if you only want one book of Italian recipes and you want simple recipes with easy to follow instructions, then this one is certainly as good a choice as any. If however you already own a good book on Italian cooking (like Hazan's book) then this book probably has nothing new to offer you.



5. This is an excellent, clear, easy to follow collection of Italian recipes. Every process has a reason and thorough instructions. In the first week, I created three lovely meals from this book. Fresh flavors for our meals! Wonderful!

5 comments about The Olives Table.

1. Many restauranteurs publish cookbooks featuring recipes from their restaurants. I have a fair number of these books.

   This is the *only* such book that I return to, repeatedly. I've made the goat cheese and sausage stuffed olives, the Falling Chocolate Cake (many times and is as excellent as another reviewer said), the Fennel Salad, the Tuna Tartare, and probably a good number of other recipes. The outcomes are consistently good.

   I've also eaten at Olives a fair number of times, so I'm confident that I'm capturing the essence of Todd's cooking.

   This is a high-quality hardcover book with high-quality paper, meaning that it should survive in the kitchen for a good long time. The recipes are well-laid-out on the pages and easy to refer to while you're cooking (a stark contrast from my "old" Joy of Cooking - which I love but does have a shortcoming in this area).




2. Todd English has put together a masterful book that is at once imaginative and yet full of simply executed dishes. The new and different salad creations are the perfect start to the meat and vegetable entrees. He combines elegance and practicality flawlessly. I especially love his strong opinions about what to use and what not to use in his recipes. (He has a particular prejudice against cello spinach!) He also gives lots of helpful cooking hints along the way. This is a must-have for any cook who enjoys intimate dining.



3. `The Olives Table' by the dashingly handsome celebrity chef Todd English and professional culinary writer, Sally Sampson is in every way a typical celebrity chef / restaurant cookbook. It has good, interesting recipes, some insights into what makes a good professional chef, and a slant which distinguishes it from most other celebrity chef / restaurant cookbooks.
   
   The special twist is obvious from the title of the book, as English really likes the cooking of the Mediterranean, especially the role olives plays in Mediterranean dishes. In fact, English agrees with virtually all other writers on this subject when he states that you simply cannot cook Mediterranean without olive oil. And, this means olives and olive oil in virtually all its different applications, from marinaded olive appetizers to aioli in place of mayonnaise and practically all other egg sauces.
   
   The insight into professional cooking comes in the interview of English by Sally Sampson which opens the book. When asked to explain how chefs can keep up their interest and dedication through the long hours required by a high end restaurant, English says that (and I'm paraphrasing here) once a chef gets into the groove and the adrenalin kicks in, you get the kind of endomorphin rush which comes from long, hard exercize. And, if you don't put in the kind of effort needed to reach that experience at least some of the time, you will not succeed as a chef recognized for doing quality work.
   
   One of the more important considerations in deciding whether to buy this book is the fact that while English has included a lot of recipes with his own special twists, there are also a lot of recipes here which simply are not too different from what you will find in other cookbooks which specialize in Mediterranean cuisine. The question is more difficult in that while this is a good book, it is not a major effort with an important extra dimension which makes it an important book for any foodie to own. Example of such books are `Bouchon' by Thomas Keller and Tony Bourdain's `Le Halle Cookbook'. Both are important because they offer a pretty complete picture of bistro / brasserie cooking from two very different perspectives. Keller adds his unique insights into brasserie cooking and Bourdain is about the most entertaining cooking writer this side of Alton Brown.
   
   Since this is not a distinctively great restaurant cookbook and it does include a lot of typical recipes, although each with English's own little twist, do you still want to buy it. There are a few very good reasons to say yes. First, if you make a point of only buying restaurant cookbooks, you will have less overlap than if you also happen to own the classics of Mediterranean cooking by Paula Wolfert, Joyce Goldstein, Clifford Wright, Claudia Roden, and Nancy Harmon Jenkins. Also, if you happen to be simply nuts about olives, aioli, figs, and rice dishes, then you will find much to enthrall you in this book.
   
   The recipes include the usual entertaining headnotes regarding ingredients, recipe inspiration, and notes about preparation. I am really both surprised and pleased by the fact that English cites canned artichokes as an ingredient in almost all his artichoke dishes. On the other hand, I was just a little disappointed by the fact that the tart crust recipe printed in the book was NOT the same as the much more complicated recipe he does at the restaurant. Well, if I wanted this dumbed down, I would go to any one of a half dozen books I have for a simple pastry recipe. I buy books by accomplished chefs to see exactly how they do things.
   
   I have a suspicion that there are a few instructions in a few recipes where some small detail about the cooking method is being assumed and therefore is left out. My best example is where we are instructed to `pan grill' squid rings by placing them on a hot pan with no oil and leave them cook for 2 to 3 minutes. While the recipe does specify a cast iron pan which one may or may not know will be seasoned to a non-stick finish, this is not universally known, and it is easy for someone to substitute a pain aluminum or steel coated pan. Another question raised by this instruction is the heating for more than a minute. Conventional wisdom on squid is that it is cooked for a minute or an hour, never in between. Three minutes is three times this lower time. So, although I'm sure the Olives chefs make this to perfection, there seems to be too much room for something to go wrong. Something, I suspect, will either stick or be entirely too tough.
   
   Since this book has very good recipes where even the standards such as paella, mashed potatoes, and roasted chicken all are done with enough difference from the standard that you will not feel cheated, I recommend this to any good amateur cook who likes famous restaurant cookbooks.



4. among all the other chef's cook book.
   we gather once a week, to share cooking experience and learn a new dish every time, after expericing many differnt cook books, we find his book is THE BEST!!!!!!!!



5. what can i say but to praise english's cook book which i own all 3.
   i hv traveled intensively through out europe for many years.
   eating in numerous restaurants in the city and small town, my taste buds always tell me :
   how close his recipe to the food i put into my mouth!
   how true the ingredients he used in his cook book close to the food i have in the big and small restaurants!
   his cook book is the " down to earth " kind,never pretentious, just like him in his new tv show " foodtrip with todd english" on pbs,
   way to go,todd english!!!!!!!

5 comments about French Lessons: Adventures with Knife, Fork, and Corkscrew.

1. I am ready to go back to France after reading this book. Anyone with a love of good France, light humor and beautiful countryside of France, should read this book.



2. In this wonderful look at Gallic Culture and Cuisine, British Francophile Peter Mayle visits several food fairs and celebrations in the French countryside and takes us along for the ride in this tale that is part travelogue/ part food guide. The tales are usually funny, interesting and mouth watering. I nearly drooled on some of the pages reading his description of the elegant dishes that were served.
   
   I've never learned so much about Frog Legs, truffles, snails, or cheeses. I only regret is that he missed the festival celebrating the sausage that my Canjun relatives call Boodat.
   
   Conviently there is an appendix with addresses and phone numbers for anyone contemplating a trip to France to attend one of the festivals themselves.



3. As a former (and once-again) food writer, I must say this book is deliciously entertaining. I'm still in process of devouring the entertaining writing. Very well done. Any serious foodie will enjoy it!



4. This book chronicles the adventures of Peter Mayle through the French country-side armed with knife, fork and corkscrew. His delightful sense of humor is present through out his epicurean journey. He attends amazing food events. There is the religious celebration of the black truffle. the marathon where every stop is hosted by a winery ( complete with tastings through-out the 26.2 miles!!) and the "interesting" fair of the ESCARGOT! You will understand how seriously the French take their food when you read this book..or do they just like to have fun!



5. "It was a pleasure just to be alive." ~ Peter Mayle, on his experience in France
   
   Peter Mayle's "French Lessons" is an engaging book about French cuisine. He takes the reader off the beaten path to vicariously experience new discoveries. Along the way we find cooking advice (what type of pan to use when making an omelette), health spas, festivals, beaches, marathons and cheese eating competitions.
   
   In one adventure Peter Mayle takes the reader to a Catholic mass which celebrates the expensive black truffle (they are auctioned off before lunch). His vivid prose enlivens the imagination. Through his writing we experience all the nuances he is enjoying.
   
   As someone who makes her own croissants I am always eager to read about French cuisine. This is a warm cozy read, the type of book you curl up with in the winter or read in the summer in the shade.
   
   If you love Peter's books I know you will adore: The "A Year in Provence" Movie.
   
   ~The Rebecca Review
   Once I spent a weekend in Paris

No comments about Follow the Smoke: 14,783 Miles of Great Texas Barbecue.

5 comments about Moosewood Restaurant Book of Desserts (Moosewood Collection).

1. Unlike the other Moosewood cookbooks, this one doesn't even pretend to be healthy, and is filled with refreshingly decadent dessert recipes. But for the health conscious, there are also some healthy / light / low-fat / low-sugar recipes included -- and even those are spectacular.
   
   From poached fruit... to angel food cake... to cowboy cookies... to rice pudding... to ice cream... this book has it all, and with multiple variations. Every thing you could possibly have a craving for is in this book. And to make it even tastier, it includes a full index and appendices with recipes grouped by type / season / occasion -- like "for Kids," "Low Fat," and even an entire list of what the book includes that is vegan friendly -- as well as a list of items you should keep on hand in your pantry, should the urge to bake strike. At the beginning of the different sections, there is some discussion of the history behind the class of desserts in the section, and also just little bits of rambling and random thoughts that tie it all together.
   
   If you're looking for a dessert cookbook that will provide you with recipes for everything from a birthday cake, to a fancy dinner party, to an afternoon brunch -- this book is for you. If you just love sweet treats -- this book is for you! I highly recommend it.



2. The Moosewood cookbook collection continues to impress me. They are filled with delicious, easy to prepare, and most importantly, healthy recipes. Moosewood Restaruant Book of Desserts proves that sweets don't have to be loaded with fats and preservatives to taste great.



3. These peanut butter cookies are simply the best. Husband is a peanut butter cookie fiend. We've tried many recipes, and this one is the best. Katie's Orange Cookies are tasty. However, the Chocolate Ginger Cake is a disaster. The recipe requires one 9-inch round cake pan. I should have known there was a problem when the batter came up almost to the top of the pan. About 5 minutes into the baking we smelled smoke, took a peek and found that the batter had bubbled over and made a tremendous mess. This might work better in a 13 x 9-inch pan. But it's delicious! Perhaps we will try it again, in a larger pan. Otherwise, I recommend this book.



4. Moosewood cookbooks have always amazed me with their well thought-out recipes, and the quality of the food that results. I have a few in my collection already, and this one I have used with a high rate of success. If you want everything from pound cake to frozen delicacies, this is your book. You'll have a range from light desserts for at home, to decadent crowd-pleasers at parties. It's a wonderful cookbook.



5. I ordered a copy of this after recently perusing a friend's copy and I am so happy that I did! I'm a little picky with cookbooks and I normally tend to fawn over those with super glossy pages and bright, colorful pictures...so this purchase was a bit if a deviation from my standard. However, this book has its own unique charm and it doesn't need the high-gloss to make you love it. It has a very "homey" straight-from-your-grandmother's-shelf feel to it. There are beautiful illustrations and a lot of nice write-ups at the beginning of each chapter and before each recipe. The back-stories that the authors provide really add something special.
   
   Tonight I made the banana muffins from the "muffins & cupcakes" chapter and I really look forward to having one with coffee tomorrow morning. They already look beautiful and they smell delicious...I will have to show serious restraint in not eating one before bed!!
   
   PS- My only teeny complaint about this book is that the binding broke when I tried to flatten the book out on my counter...so FYI..be careful with it!

5 comments about The American Diner Cookbook.

1. The roadside diner was once a fixture of American popular culture and to be found in almost every community. A place where good food, reasonable prices, friendly service, and great conversation all came together. In The American Diner Cookbook, Elizabeth McKeon and Linda Everett collaborate to present more than 450 recipes for dishes that were the staple of the diner era. From Hush Puppies; Roadside Chili; Sea Captain's Chowder; and Mushroom Burgers; to Veal Parmesan; Chicken & Dumplings; Sloppy Joes; and Chocolate Chiffon Pie, The American Diner Cookbook is a nostalgic and welcome addition to any kitchen cookbook collection, which features the added bonus of numerous historic black and white photos.



2. If you are looking for recipes that contain wheat sprouts and tofu you won't find them here. On the other hand, if you are looking for those wonderful, delectable foods served by diners all over America in the forties or fifties you will find them.

   "The American Diner" has everything from diner classics like the Monte Cristo Sandwich (two recipes) to French Onion Soup and everything in between. Other common diner recipes include omelets, Delmonico potatoes, chili, baked beans, barbecue beans, Reuben sandwich, chili-burgers, maple barbeque spareribs, Santa Fe chicken, beef stew, Hungarian goulash, sauerbraten, shepherd's pie, and chicken and dumplings. Of course it also has popular desserts like apple spice cake, Black Forest cake, apple crisp, cheesecake.

   While there are not a lot of cookbooks that specialize in recipes from American diners, there are a few. That brings us to the question of what makes this book different from the others and why should you prefer it? The answer to that is easy. Not only does it have more recipes than most but it also includes a section on the traditional diner fountain. This is one of the things that I remember most about diners when I grew up and the recipes are here. Fountain specialties include favorites like the Black Cow, Black Jack, and Chocolate-Peanut Butter Milk Shake. Included are the recipes to make the syrups for the fountain specialties. Try one of my favorites, make the orange syrup and then make a wonderful Orange Cream Milk Shake.

   This is a highly recommended read for anyone wanting to bring home the taste of the American diner.




3. Purchased this for my parents, who are diner fanatics, and they absolutely loved it. My dad particularly enjoyed the pictures of diners-old and new-from across the country. And my mom loved trying to duplicate some of her favorite recipes-liver and onions, apple pie, etc. Makes a great gift to tuck into a basket with a favorite diner gift certificate.



4. Each page is chock full of memories, from photos to recipes. These are simple, tasty and easy recipes to recreate your diner experience at home. A very complete book with so many recipes, this one is a must for any cookbook collector.



5. I had bought this book as I had the authors other book, Blue Plate special. But be warned, this is the same book only in a different wrapper. I could find no difference, and if anything was added, I couldn't find it. So get one or the other, you won't need both.
   
   Kudo's to Amazon for a great return policy.

5 comments about Horn of the Moon Cookbook: Recipes from Vermont's Renowned Vegetarian Restaurant.

1. This is the best vegetarian cookbook ever (if you include eggs and dairy in your diet, that is). These aren't namby-pamby low cal/low fat blah recipes, but hearty, stick-to-your-ribs, even-the-kids-will-love-it recipes. I've never made a recipe out of this book yet that was a dud. No bizarre ingredients, no complicated directions. Everything here works, and is wonderful. Highly recommended!



2. As a single 20 something I live first hand with wanting to eat healthier but not having the desire to make much more than microwave dinners at times. However the delicious variety of this cookbook gets me into my kitchen and cooking.
   
   The recipes are hearty and one dish lasts for days. It is a wonderful feeling having friends want to come over to eat dinner. My personal favorite crowd pleasure is the cheesy corn chowder. I had my 9 year old little sister ask for seconds and she is an extremely picky eater.
   
   I feel so much better after eating vegetarian. I have multiple food allergies and this cookbook has never let me down in offering a plentiful variety of mouth watering choices.



3. I've owned this cookbook for at least 15 years. I rarely think to recommend it to other people, because the Horn of the Moon cookbook is like a favorite sweater: comfortable, easy to get along with, and ultimately satisfying. It's not fancy, but that's the point; it's what you turn to when you want to relax.
   
   The Horn of the Moon was (and presumably still is) a vegetarian restaurant in Vermont, very much in the same genre as Moosewood in upstate New York. (In fact, if you're a fan of the Moosewood cookbooks, you can stop reading right here and click on the Buy button. There's no question that Moosewood fans will love this cookbook.) The New England background influences the choice of ingredients; as you might imagine, maple syrup is used frequently as a sweetener. (Not that I mind in the least, as it's my personal favorite, particularly with anything chocolate.) You'll also find plenty of winter vegetables, such as butternut squash and parsnips.
   
   Horn of the Moon also has an emphasis on _healthy_ eating, not just eliminating meat; sweeteners are unrefined, flour is usually a mix of whole wheat with white, and so forth.
   
   Chapters include breakfast, soups, salads, simple meals, main courses, desserts, and "celebrations, or cooking for the masses." While its chapter about ingredients was probably necessary when the book was written in '87, you probably don't need it today; most ordinary grocery stores carry tofu and whole grain flour nowadays.
   
   I've used this cookbook so often over the years that its spine is broken, and the book falls open to several pages that have a *lot* of food stains on them: maple cornmeal muffins, creamy Italian dressing, baked artichoke dip, shepherd's pie, pumpkin pie (this is my pumpkin pie recipe of choice), Greek walnut pie. As you can tell, I have many favorites, so I'll tell you about just a few.
   
   The artichoke dip is what I make on evenings when the two of us want "something" but a full meal is too much, and it uses items that I always have in my pantry. (Okay, so I make SURE I have these items in my pantry, just so I can make the dip.)
   
   Unlike most recipes for shepherd's pie, the Horn of the Moon recipe is emphatically _not boring_; I admit that it takes a couple of hours to assemble the melange of mushrooms, fried tofu (*do* take the time to fry it), brocolli, corn, cheddar, and several other veggies... but it's a guaranteed way to make a tummy happy.
   
   The Greek walnut pie could have been called, "Baklava for people who have other things to do" because it's so easy to assemble (ground walnuts, maple syrup, cinnamon, eggs piled into a filo pie crust) but it gets rave reviews when I bring it to buffets because rolling the filo on top gives it awesome presentation.
   
   As you can tell, this is a book that has a special spot on my cookbook shelf. I think it'll earn a spot of distinction on yours as well.



4. I got this book purely on the reviews on Amazon and I was not disappointed! I can tell this book will easily be my new favorite cookbook. I have read it from cover to cover and cannot wait to start experimenting with dishes.
   
   I will update my review after I have made several recipes from it.



5. This is a great beginner's cookbook, especially for those with a limited budget and limited pantry space. The recipes are "forgiving" in the respect that substitutions (and sometimes even omissions) don't ruin the end result. Even my meat-eating spouse enjoys everything I make from this book (and it's sequel: Beyond the Moon: From the Author of The Horn of the Moon Cookbook).
   Because this cookbook is by one person, rather than a collective like the Moosewood series, key ingredients (spices and staples) are utilized throughout the book. A great gift for a college student. Recipes include cheese and eggs, but not sugar. I just wish it wasn't going out of print!

1 comments about Killer Chili: Savory Recipes from North America?s Favorite Chilli Restaurants: Savory Recipes from North America?s Favorite Chilli Restaurants.

1. We entertain a lot, and there is nothing better than a dish that lets friends help themself whenever they like. The variety in this book is so wonderful ~ delicious gems that are unique and delicious. Directions are simple and comprehensive - call me when you have a pot ready and I'll be right over with the Sangria!