5 comments about California Kosher: Contemporary and Traditional Jewish Cuisine.

1. Terrific traditional and contemporary cooking, with a lighter California twist. THIS IS THE BEST KOSHER COOKBOOK -- MAYBE THE BEST COOKBOOK OF ANY KIND WHATSOEVER -- THAT YOU MIGHT EVER OWN. Every recipe works, because the people who put it together genuinely triple-tested each entry, and if it didn't get A-plusses from all three cooks, it didn't get in. I probably own 50 cookbooks, and this is one of the top three I use! Try the chocolate marble squares, the sesame chicken, the apricot noodle kugel, the gefilte fish, the chicken soup, the honey cake . . .



2. This cookbook is one of my most prized possesions! I refer to it for every holiday from menu planning to recipes. I have yet to find a recipe that was not wonderful! My favorites are Brisket in Foil, and the Roast Chicken with Farfel Stuffing for Passover. The Mock Chopped Liver is unbelievable, and the Plum Chicken is a Shabbat favorite at our house. This is a fabulous addition to your Jewish Cooking library... a "must have"!



3. So far I've had great success with the first three cakes I've made, and the essence of celery soup was so yummy. I love this book and would recommend it without hesitation.



4. This cookbook rocks! I purchased it when I was first married, and couldn't cook...a situation not much improved 15 years later. Every recipe I've tried from this book has been a success. The traditional potato latkes in particular are a must have every Hanukkah...people who haven't had latkes since Grandma swear mine are the best. This book is my secret. (Shhh! Don't tell!) I've given many copies as gifts to several friends, whether they keep Kosher or not...it's that good. I even had to buy a secod copy for myself when my sister's luggage accidentally grabbed mine on her way home...it's the best!



5. I bought this when I first got married and needed to combine my California upbringing with my husband's desire for a Kosher household. I have a few other Kosher cookbooks but they are simply collecting dust. In the meantime, California Kosher has been used, marked up, highlighed and very very much appreciated! My oldest daughter has requested a copy for herself....actually she threatened to just take my copy when she leaves home.....so I am planning on buying a copy for each of my children.

No comments about The Vintner's Kitchen: Celebrating the Wines of Oregon (Chef's Bounty).

3 comments about The Harry Caray's Restaurant Cookbook: The Official Home Plate of the Chicago Cubs.

1. Great Chicago cookbook. Everything Chicago stands for in the form of great Italian recipes, great steak recommendations and the chicken Vesuvio can not be beat.



2. I made this recipe for a dinner party and everyone loved it, but my husband and i thought the chicken was dry. I uesd boneless skinless chicken breasts. Has anyone else had this problem and does anyone have an answer for it? I will be making it again this week for a party. Thank you.



3. Even better than the recipes are the stories of Chicago, the cubs and Harry Caray.

1 comments about Stir Crazy! : More than 100 Quick, Low-Fat Recipes for Your Wok or Stir-Fry Pan.

1. Don't let it's small size mislead you. This wonderful little book breaks new ground for creative cooks who are ready to bring their woks and stir fry pans out of retirement. Totally vegetarian, it should appeal to anyone who's seeking low-fat and healthy cooking alternatives.

   Susan Jane Cheney is a long-time contributor to Vegetarian Times and one of those wonderfully talented folks who've created wonders at Ithaca's famous Moosewood Restaurant. For Stir Crazy, Susan has teamed with author-illustrator Nava Atlas to create a little gem that is a joy to read and rewarding to use. She covers all the requisite wok basics, but this book excels in the delightful alternatives to stir fries -- creative vegetables, stews, curries, soups, and more. Many of these recipes are ethnically inspired and all of them are healthy and vegetarian. Moreover, all of the recipes really work!

   If you're looking for new ideas for your wok or stir-fry pan, if you are a vegetarian, or if yo! u simply enjoy reading creative cookbooks, you will love this book.

5 comments about American Western Cooking: From the Roaring Fork.

1. This is an excellent compendium of Robert McGrath's favorites. His Roaring Fork in Scottsdale has gained a wonderful reputation and deservedly so. Now this book shows how many of his magic tricks are performed. In addition to the recipes, it is beautifully illustrated with western scenes.



2. If you're going to cook southwest, this is the one and only way to go about it! Tips from The Master of Southwest Cooking. You can't go wrong with the wide variety of unique and interesting recipes to "wow" your family and guests. EXCELLENT!



3. Robert McGrath first made a name for himself in Scottsdale, Arizona as the Executive Chef at the Princess Resort, followed by working as the chef de cuisine at the Phoenician's Windows and the Green, and then finally as the owner of the Roaring Fork.
   His recipes are deliciously unparalleled, and he has put his best in this book.



4. My wife and I ate at the Roaring Fork last year while on vacation. It's a fine resaurant featuring American Southwestern food. I liked it but wasn't bowled over. So I was unprepared for how remarkably good the food in this cookbook is. I own over 100 cookbooks, and this is one of the very best.
   
   The food is nuanced, sophisticated, yet very homey and comfortable. Imagine Grilled Shrimp with Chipolte-Creamed Leaks on a Golden Cornmeal Cake or Pan-Fried Trout with a Salad of Spring Melons and Green Onions. The first thing my wife and I tried was Grilled Rib Eye Steak and Blueberry Barbecue Sauce with Roasted-Garlic Mashed Potatoes. The steak sits on a nest of roasted green beans, red onions, and corn. If you are salivating by now, this cookbook isn't for you.
   
   If you are a reasonably experienced cook, Robert McGrath has a treat in store for you. It is one of those cookbooks that you will want to cook through from one end to the other.



5. I bought this book after seeing author McGrath as a guest on Ming Tsai's PBS show the other day.
   
   The recipes look delicious and the photography in the book is great. I think that some of the recipes, though, are probably better-suited to restaurant preparation instead of the home kitchen. One sandwich, for instance, requires about thirty ingredients to prepare. Not only are you cooking the chicken for the sandwich, you're also making the bread in which the chicken is served. Some of the ingredients may be difficult to obtain, too. One recipe calls for verbena. Good luck if you don't have that growing in your backyard.
   
   Many recipes also call for stock, and there are recipes for several stocks and reductions, but the recipes yield such a large amount and require such extensive preparation time that I'd spend all day cooking the stock before I could even start working on the desired recipe. Definitely not a Rachel Ray 30-minute recipe. It works in the restaurant, but it's not so practical at home.
   
   I'm anxious to try some of these recipes, but anticipate modifying them a bit for home cooking and takiing a few shortcuts. If I was in McGrath's restaurant paying $24 for fish tacos on warm tortillas, for example, I'd expect that the tortillas be fresh and made on the premises, but if I'm making dinner for three people, I'd probably settle for tortillas I've purchased at the store. (His tortillas are made with lard, though, and that's a good thing.)

2 comments about Tasting the Wine Country: Recipes from Romantic Inns and Resorts [With CD].

1. I gave this to my friend at Christmas and she loves it. It includes stories about the recipes and different wine regions in the country. My friend recently invited us over to try the bananas foster recipe by the original chef/creator. It was fabulous.



2. Having vacationed at some of the inns featured in the book, I have enjoyed cooking recipes that take me back to such pleasurable memories! I am giving this book to two of my friends that love to cook. The friend that gave me the book for my birthday, did not purchase one for herself. I will gladly make sure she gets one! The dishes are authentic and not too fussy to actually cook and enjoy!

5 comments about Cafe Beaujolais.

1. I spent a lovely weekend on the coast and happened upon CAFE BEAUJOLAIS. After a splended meal, I purchased an autographed copy of this book. The recipes are all easy to follow and each have a history or source. Her spicy buttermilk coffee cake is to die for! Ms. Fox speaks of her cookbook collection and how she "looks up" the same recipe in many different cookbooks. This is where I first understood the concept of recipe comparing. I also enjoyed reading about the goings-on in her resturant. This is a fabulous book!



2. The recipes in this book are great, especially the tomato soup and chicken salad (Chinese). I really liked the simple way in which they were written and the use of readily available ingredients. My favorite part of the book was all the minutae about the restaurant itself. From starting a restaurant, to running it, to buying provisions, to personnel, the book was a fascinating inside look at the business of food. The authors never complained, but they made me realize what a tough business they are in. Hope I can visit Cafe Beaujolais sometime.



3. Perfect for your cookbook library. Perfect as a special gift.
   This intelligently written cookbook features homey, tasty recipes made with ingredients Americans ordinarily have in their kitchens. It uses those ingredients with an eye to twicking the recipes to make them particularly good, yet simple to make. The very best gingerbread recipe I've ever made, and have made over and over as begged-for holiday gifts, at p. 208, is made with fresh-grated ginger. You must try it. The cookbook has helpful commentaries/stories with each recipe that explain their sources and special aspects and that improve your understanding of preparation. These recipes have evidentially been extensively tested and improved to the point of perfection. It is the one cookbook I have had on my shelfing above my kitchen sink for the last 15 years along with my customized recipes.



4. I bought this back in the '80's and have used it continually since. It will always be one of my favorite cookbooks. You cannot loose with this book.



5. I have owned this book for almost twenty years and it is a great breakfast cookbook.

5 comments about Cooking Alaskan.

1. Even though I live in Louisiana, I think this is a great book on cooking. It has lots of useful ideas, and you can substitute your local foods for the Alaskan products. The important thing is that this book teaches how to use what you have on hand, and how to prepare it and make it tasty, the same way that Alaskans have adapted to their environment. Great book at a great price.



2. I had no idea that a whole porcupine could be cooked by throwing it on hot coals and burning off the quills. This could change the face of suburban barbecue. The whole book is a delight in many ways. It gives a real sense of people who depend upon the bounty of nature, and make the best use of the great things they have. It would be worthwhile just for the read, but there is good advice on cooking game and seafood. The recipes are mostly simple, no lavish sauces here. The message is a basic one: if you have great stuff to start with, there is no need to doll it up. The great chef James Beard said his favorite foods were raw apples and raw oysters -- things that require no cooking at all. It's worth pondering.



3. "Cooking Alaskan" is well-written with good, easy-to-follow recipes. Not only does it have great suggestions for varied recipes, it also teaches the reader how to actually work with the foods from live crab to fish or octopus. I recommend this book to anyone, especially if you live in or visit Alaska!



4. This is a wonderful reference for anyone who lives in AK. It doesn't matter if you live in soggy southeast or the frigid north. There are foods in here from the entire state. It has recipes and information for just about any type of food you can harvest; seafoods, wild game, forest plants, seaweeds, etc. as well as back woods baking recipes and ideas and sourdough! The only thing it is lacking is muskox recipes and a recipe for pressure canning sea asparagus. Other than that, its an awesome book!



5. This cookbook seems to do well for people who need direction. It has moments of humor, which is paramount in my decision to rate it as well as I have.
   As one who has eaten muktuk, and ground, as well as anyone can, their way around a sea cucumber, I didn't see anyone mention how good the eggs of shrimp taste after you boil them, or the divine chewiness of the abalone when you are out of port many miles and have nothing to eat but what you can catch.
   I've been away from home for 12 years now, I can't wait to get back.
   Moose is better than beef, if you spend most of your life eating moose.

5 comments about Savoring The Seasons Of The Northern Heartland.

1. I came across this cookbook while browsing the bookshelf of my local public library. Being from Wisconsin, I enjoyed reading the recipes and the stories between! It was a wonderful book, so much so, that I was willing to pay a "late fee" in returning it! We tried several recipes, and loved them! It immediately went to the top of my "Books to buy" list! I am very disappointed to find that it is out of print. Until it is available again, I will be borrowing it from the library frequently!



2. I have purchased this book for not only myself, but for family members and friends as well. I would describe the work as Alice Waters meets the Midwest. The results are a book you could practically devour! The book emphasizes freshness and local produce as the key to producing outstanding food.

   I am also part of the diaspora of Midwesterners on the West Coast, and this book helped reconnect me with those roots. The historical anecdotes about food ways of the past sparked a spirited discussion with my grandparents about their favorite "old-fashioned" foods and our family food traditions.

   The recipes are clear and concise with great results. I have tried the Sugar cookies, corn pudding, Radish and Cucumber salad, Roasted Vegetable Strudel (YUM!)and the Chicken Sautee with Seasonal Variations (Summer).

   Thanks Lucia!




3. WOW! Thank you to who ever these fun gal's are. This was like finding a time capsule filled with all of the wonderful recipes my gamma told me but I didn't write down. Even a ludite like me can whip up an amazing meal for my whole family!! The pictures are great and capture exactly how my gamma described it, plus, and of course most importantly, the recipes work to capture the heartland and taste great too!!
   -Ann Johnson



4. Savoring The Seasons is a cookbook celebrating the seasons and culture of the northern mid-west. The recipes are rich in cultural heritage, as well as history of its people and food of its environment.
   
   Beth Dooley is a teacher and writer who lives in Minneapolis. She has also written the books: The Heartland, Recipes From Massachusetts, Peppers: Hot and Sweet, plus more! Lucia Watson is the chef and owner of the famous Lucia's in Minneapolis. She was nominated for a James Beard Foundation in 2004 for the Best Chef in the Mid-West.
   
   
   
   I was actually most impressed by this book. I expected this region of the United States to be devoid of culture or any tasty foods. I was most surprised and extremely impressed by my findings in this book. There are numerous black and white photos from the past of farmers working the fields, and handling their livestock. There are photographs of woman in the kitchen, of Native Americans, and much more. There were also many drawings to help create the history of the people here.
   
   There are 200 recipes contained within this book holding tradition, yet with a modernized touch. The recipes were very easy-to-read and understand. They were extremely straight-forward. The only trouble with the recipes are if you do not live in an area to find yourself rabbit, venison, squab, grouse, quail, or pheasant. But, for me, the book is worth it anyway. The recipes also indicate the cultural heritage of its people: Romanians, Sioux Indians, Poles, Germans, Austrians, Scandinavians, Hungarians, Russians, Czechs and more. Excellent recipes worth trying are: Spiced Blueberry-Lemon Preserves, Mixed Kebabs with Orange-Honey Marinade, Apple Harvest Fruit Tart, and Sausage and White Bean Soup - all eaten by my house of finicky eaters!
   
   Chapters contained within this book include: Milling & Baking; Henhouse & Dairy; Barnyard & Smokehouse; Seasonal Kettle; The Communal Pot; North Woods & Prairie; Deep Lakes & Swift Streams; Backyard Gardens; Preserves & Pickles; Come For Coffee; and Pride of the Heartland.
   
   Interested in learning more of the region which housed people like Laura Ingalls Wilder? Wanting to know more of your own country? Pick up this book, it is a lovely book.



5. "Savoring The Seasons of The Northern Heartland" is a pleasure to "read". It's not "just a cookbook". It has stories about the recipes, pictures, sketches and great tips. Cookbooks should be enjoyed, not just used for recipes!

No comments about The Amish Cook CookBook: An Amish Cook Classic......