5 comments about Food Lover's Comp: Tuscany.

1. Having recently enjoyed eight days in Tuscany, quite a bit of it spent chasing after memorable experiences described in this book, I highly recommend it to other food-driven adventurers. It's a bit heavy to tote about (as were the copper pizza pans from the shop in Lucca it led me right to); but we never left a hotel room without it. The layout (for first time visitors) requires a fair bit of cross-referencing until you get the knack of matching towns, descriptions and maps in the book to more detailed roadmaps that you will find to be an essential extra. There are so many worthwhile destinations in such close proximity to each other that it's impossible to see as much as you would wish. But that said, there's not a chance I would otherwise have found Dai Dai frozen desserts, savoured the unusual taste of lardo di Colonnata (or survived the nerve jangling drive there!), nor experienced the simple 'grand tour' pleasure of snacking on a truffle sandwich in such quiet elegance in Florence. My copy of this book, bought almost as an afterthought, just before leaving home, is thoroughly dog-earred and annotated throughout with huge exclamation marks and wistful 'next time's.' Not one comment lead us astray, although we managed to take a few unexpected detours. I only envy the author the obvious time she spent in completing her research.



2. This is an essential book for Tuscany travel. Not only are the reviews of restaurants wonderful (and VERY accurate) but all the extra places that are recommended - a wonderful beekeeper in San Gimignano, delightful ceramic shops, a place to buy fresh pasta in Lucca (for both man and dog!), farmers markets, out-of-the-way restaurants in busy "touristy" places like Pisa and Florence; we never left home without it. We found it particularly helpful that directions to locate the place described were provided -- very important when traveling in unfamiliar areas. Although it can be bulky to carry, it's worth it. (I would often copy on to a piece of paper all the things I wanted to see and do in one city and leave the book in the car.) One of the best books we took on our trip - I was absolutely lost when we headed from Tuscany for Liguria!



3. I have traveled in Tuscany last fall and tried quite a few restaurants, markets, cheese shops and wineries based on this book's recommendations. All were absolutely wonderful. I am greatful to the authors for making this such a great vacation.



4. This was the book we used the most in Tuscany. The book provides excellent recommendations on restaurants, wineries, markets, cermamics shops and food shops. It helped make our vacation in Tuscany wonderful.



5. This is a lovely book with lots of good food information, but it's misleading to put it in with cookbooks! I bought it hoping for some great Tuscan recipes tucked in amongst the info about where to find good food. No recipes!

5 comments about Dry, Up, with a Twist.

1. Enhance your dining pleasure by reading this most enjoyable and entertaining book about the restaurant business. It has added another dimension to our frequent visits to our favorite eateries.



2. John Galloway, Jr. has led an incredible life in the business of fine dining... He has brought that journey to life in his book Dry, Up, with a Twist. The stage is set by his autobiographical story, where he speaks of the personal tragedy and victory which lead to his career in the food service industry.

   John then leads us through the characters, personalities and celebraties he has befriended and served in his travels. He tells the story of life as a waiter from a very open an honest point of view, sparing no words and no one. This book is a must read if you want to know how to "get in touch" with your server and enjoy the best dining experience possible.

   It is also inspiring to watch as John struggles with tragedy, matures and rises above those around him who settle for their given lot in life. Read it for your self, give it to a friend. It will inspire you as well.




3. John Galloway excels in the area of sardonic wit. His writing is stunningly succinct and his snappy writing style infuses this book with an impressive energy. His astute observations are deliciously poetic and he seems to have a photographic memory. His descriptions either infuse your mind with vivid pictures of complete chaos or shock you with laughter. He claims slavery still exists in America and at times this book does border on a study of human debauchery. John Galloway has a finely tuned sense of justice and not only has the ability to analyze his past work environments; he is at times almost expressing a calculated view of modern life.
   
   In the first section we read about John Galloway's induction into culinary hell and then he delves into the topics of tipping, memorable waiters, celebrities and his views on patrons galore. Nothing escapes his shrewd observations skills or his critical review.
   
   Everything from his sage advice to restaurant owners, to his views on the environment and veal leads me to believe that his reasons for writing this book are at the heart, healing. I was amazed at how many of the unspoken rules members of my own family have broken while dining out. I now understand why waiters are not especially interested in worrying about large parties and why they hate it when people fight over checks or despise the "can we have separate checks" question.
   
   The hilarious, yet wicked revenge tactics and kitchen adventures might make you wonder how any cooking is ever accomplished. It did occur to me that the world John Galloway so despised was also one he actively helped to create. There are moments when a call for solidarity and the complete lack of regard for patrons clashes sharply with the obvious undercurrent of concern John Galloway wants to show to the world. His writing may dissuade a few innocents from entering the food service industry and then again it might even encourage the adventurous to take up a new challenge.
   
   This book is filled with tales of inebriation as a survival mechanism, not so tantalizing descriptions of food preparation, drunken crazed chefs enduring overwhelming stress levels, descriptions of waiters, extreme chemical addictions, insensitive patrons and all the true thoughts waiters never reveal in glowing detail (swearing included).
   
   I loved the idea of just putting a pepper mill on every table! Salad lovers unite. I also love the fact that throughout this book the reader is scathingly admonished to the extent that even I may never eat bread again before ordering my meal. Although, normally the bread is served after we order. I'm definitely not drinking the water anymore unless it is in bottled form.
   
   John Galloway sheds light on various levels of society who seem to lack all consideration for human dignity. Although, I have to say I've heard of chefs who were voted husband of the year (I've also sampled their cuisine at the restaurant), waiters and waitresses who actually enjoy their job (some relatives and friends) and take pride in their appearance and have a definite work ethic.
   
   I think John Galloway focuses on a extreme environment in which "the love of money" truly does become the root of all evil.
   
   On the other side of the world, over here in the other Washington, chefs enjoy cooking with organic ingredients, support recycling efforts and contribute recipes to cookbooks that help to feed the hungry. There is another side of the story and this book presents the extreme comedic view of "dining out" as it dishes up all the dirt about the negative side of human nature.
   
   "I would like" to say that if you enjoy reality shows or all the negative reviews for movies you disliked, then this might be your book. The writing in this book is impressive for a first-time author. I hope he will take on American culture in general and bring to light many of the issues that need to be addressed in a refreshingly honest and yet somewhat brutally candid way. He does address the issues of animal cruelty, gluttony, food waste and pertinent issues of homeless situations.
   
   I can almost guarantee you that some parts of this book will cause the warrior in you to rise from the dust, but overall it is a humorous read. If you have a good sense of humor, you will be able to overlook the obvious arrows hurtled in all directions.
   
   Since we all eat out, know someone who has worked in the food industry, or may have worked in the food industry at some point in our lives, this book contains information that will be of interest to almost everyone. As long as you have a strong stomach and a willingness to wade through a few moments of extreme revelation you can gain an entirely new perspective on culinary culture.
   
   ~The Rebecca Review



4. Truth, Humor, Edge, and Energy, December 17, 2004
   Reviewer: FurSanhomera "furjomharnen" (United States) - See all my reviews
   This book was simply outstanding, for a first work. The only book I liked better, was John Galloway's phenom new effort-
   FINE DINING MADNESS ((Universe, January 2005),a 5-Star masterpiece which is maybe the best nonflction book I've ever
   read {I purchased an advance copy at an Alzheimer's fund-raiser dinner in NYC}. With the rules of restaurant engagement
   clearly laid out, FINE DINING MADNESS is turbo-charged, Vegas-centered new edition of his last book,"Dry, Up, with a
   Twist." "Dry, Up, with a Twist" never attained it's full best-seller potential because Galloway's original publishing house
   [Gardenia Press] went out of business after the death of its president, P. Elizabeth Collins Gardenias" and "Secrets Unbecoming";.. Galloway knows his stuff,and and his words have edge and energy. His "rules of
   fine dining" not only apply to restaurants, but to/for life. There will be much noise made about FINE DINING MADNESS
   I'm sure all of it will be positive. '



5. This memoir was good, but unpolished. FINE DINING MADNESS, Galloway's subsequent book, which was made from the ashes of this one, is best seller caliber.

1 comments about The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events.

1. Sometimes there are publications, which are long awaited by professionals, and people wonder why no author had the idea earlier to cover this topic. The Complete Guide to Foodservice in Cultural Institutions is such a book. Dedicated to high frequented attractions like art museums, concert halls, or Zoos, it serves as a key guide to offer services which are in fact the secret of hospitality and visitor orientation in a cultural venue.
   Arthur M. Manask, a foodservice consultant in California, introduce both easy-to-understand issues and unexpected opportunities of how to develop an own service in catering, offer refreshments and organize regular special events combined with meal and drinks. As simple it sounds, as hard it might be for smaller organisation with limited staff. Manask introduces some solutions as a combination of internal and external human resources. Catering companies are growing not only in the US, so the chance to find appropriate partners whose assist in establish successful food services, is high.
   The publication cares not only about exclusive content, it has an exclusive outfit, too. We can strongly recommend to buy this book - fresh ideas for a complete marketing strategy in a modern arts venue. We can award it with 5 stars - like for a restaurant.--Dirk Heinze, Arts Management Network

2 comments about Rabbit Pirates: A Tale of the Spinach Main.

1. Very cute, original story. Some French words which are nice. My kids, ages 4 and 6, really loved this story.



2. This is a cute book, a story about two ex-pirate rabbits who have given up violence and need to come up with a *pacifist* way to scare off the fox who is threatening them and their customers.
   
   Naturally, they succeed, and in a very *satisfying* way :)
   
   The illustrations alone are to die for. I really recommend this.

1 comments about Barbecue on My Mind: The Thirty Best Barbecue Restaurants in Georgia.

1. In the South, barbecue is a great social equalizer. Blacks dine with Whites, overalls sit across from suits. When it comes to excellent barbecue, well then, as one life long barbecue diner said, "it don't make no difference, everybody chew'n down good barbecue is equal". Though dated, "Barbecue on My Mind" is still reliable, very useful and the best true guide we have in Georgia.

   So far, of the five barbeque places I visited, using the books listings, one was excellent (The Pig, Waycross, may have the best ribs in Georgia), three were very good and one fair. In the competitive restaurant world 70% of restaurants go out of business in the first three years. However, I gather that most of these "Thirty Best Barbecue" places still exist today because, they not only are outstanding, but have proven themselves over time.

   Trey Pope has a wonderful "down home" style of writing that you will enjoy. He calls `em like he sees `em. If the building is a "hole in the wall" (many of the best barbecue joints are) then he'll tell ya. He selected from hundreds of barbecue places and got down to these thirty by visiting them and ordering pork barbecue, Brunswick stew and pork ribs.

   On the down side the map in this book is a joke... really bad. You have to know Georgia or have a good map to find the place outside of your area, like Zeb's Barbecue in Danielsville, where? But for excellent barbecue some of us die-hard enthusiasts will get the truck, load up the dog and put "the peddle to the metal" and make that drive. Recommended.

2 comments about A Taste of Ohio History: A Guide to Historic Eateries and Their Recipes (Taste of History, 2).

1. Having loved "A Taste of Pennslyvania History", I was so excited to get this book. Taste of Ohio History is just as wonderful as the authors' first book. Plan on getting every book in the series--I look forward to all 50 books (just ordered Virginia and anxiously await Maryland). The writing is wonderful and the descriptions of the restaurants and the recipes are such a great addition to my kitchen bookshelf.



2. This book was very interesting from a historical standpoint, with an added bonus of interesting recipes. I haven't tried any yet, but am looking forward to it.

2 comments about Contemporary Italian: Favorite Recipes from Kuleto's Italian Restaurant.

1. For anyone who has frequented Kuleto's restaurant on Union Square in San Francisco, this book is a MUST!! For those of you who haven't yet gotten there BUY THIS BOOK!! Full of excellent unique menues right out of the restaurant. Make their famous lamb sausage recipe and then follow their recipe to make the sausage with penne, chard and ricotta. The restaurant serves a fantastic appetiser of grilled radichio wrapped in pancetta (with a pesto ceasar dressing) that will knock your socks off - the recipe is in here and I actually drew applause at a dinner party after serving it! Try their unusual dishes like Roast Duck with Dried Cherries and Grappa, Grilled Chicken with Tuscan Bread Salad, or Salmon with Red Wine-Olive Butter...then try their standards like Eggplant Risotto or Braised Veal Shanks, or any of their great pastas.

   If you love great food, you will love this book. The recipes are well written and, unlike so many other books from famous restaurants, it actually duplicates their original meals!




2. This cookbook provides a wonderful opportunity to recreate in your own home some of the delicious dishes you've enjoyed in the restaurant. I loved the "basics" features whether it be aioli, roasting garlic or making variations of marinara sauces. The recipes are very easy to follow and do not have exotic ingredients. They are reminiscent of being in Italy and enjoying wholesome, delicious foods. All you need is lots of wine and good friends to enjoy the food.

4 comments about The Fat-Gram Guide to Restaurant Food.

1. Piscatella's "The Fat-Gram Guide To Restaurant Food" is a great reference book to have in your home. It's amazing (and sad!) how bad for you most of your favorite foods are. The book offered some common-sense, realistic advice. For example, it suggested eating the regular Wendy's hamburger instead of the Junior version. It's only a difference of a few fat grams, but you'll be more full. The book also has a COMPLETE listing of most of the brand-name food served at fast-food restaurants. It really helped me choose "healthier" alternatives to what I'd normally order. For example, a McDonald's EggMcMuffin has only 12 grams of fat compared to over 40 for a Bacon-Egg-Cheese Biscut. I learned all this information in only a sitting with the guide. I know I will definitely keep it handy and refer to it from time to time. And, for under $7, it was well worth it!



2. Everyone with an interest in their health should have a copy of this book in their home. This book is a wonderful and resourceful guide earning a 5 star rating from ThePigOutDiet.com staff.



3. While this book is very comprehensive in the number of food items convered, it is extremely difficult to use. Rather than organizing the information by TYPE of food (Mexican, Italian, etc), it is organized by ingredient. Thus, to find Chow Mein, you have go to the "Pasta" section!! Nachos are found under the "Cheese" section. By the time you find the menu item you want, the waiter has probably left the table (of course, that alone could be helpful in reducing caloric intake.....)



4. My husband and I eat out at least 3 times a week and I found that my weight was going in the wrong direction VERY quickly. This book is a great resource! It is really easy to use. It has helped me lose the extra weight and make better dining decisions. The only downside to this is that the book has not been updated recently.

1 comments about Palm Springs Flavors: The Best of Desert Eating, with Recipes from the Area's Chefs.

1. Great cookbook, and a nice gift for someone who lives in the Desert or has visited.

No comments about Malibu's Cooking Again.