5 comments about Fat of the Land: Adventures of a 21st Century Forager.

1. Very interesting and educational. As a washington resident, I found many stories to hit close to home. I would recommend it to anyone interested in food and the Northwest.



2. Fat of the land is an entertaining account of Langdon Cook's adventures in living off the land in the Pacific Northwest. Each of the 15 chapters focuses on a particular wild food, be it razor clams or dandelions or salmon or huckleberries. Along the way, we hear about how the author harvests and then consumes the delicacy at hand, as well as something of its biology. Each chapter concludes with a tasty sounding recipe. I must give some of them a try. I was pleased that the author mentioned some potential hazards for those who might try to follow in his footsteps, whether how to avoid poisonous mushrooms or bears; however, the lack of a "for further reading" list suggests that the book is more about armchair adventures than a "how-to" guide for putting food on the table. And some of the harvest methods, such as donning a wetsuit to go spear fishing for ling cod, are more about adventure than efficiency of effort. Overall, the book is well written and enjoyable to read, and the author's enthusiasm for foraging is contagious. It would make a good gift for a family member or friend who enjoys reading about food.



3. Unlike sausage and the law, Lang Cook makes learning how scrumptious edibles are found and prepared a delight for all the senses. The trial-and-error foibles of a sometimes fumbling forager reflect Lang's deep rooted respect for the greatness of the bounty that abounds outdoors and appreciation that, as the Jewish maxims teach, while we might be but specks of dust along for the ride on this blue ball, the world was truly created for us. Lang's poetic prose viscerally conveys the slosh of the waves and the dew of the fields as he gathers clams and plucks berries in the wilds of the North Left Corner of the country in a savvy and most entertaining fashion, egging all of us on to forgo the creature conveniences of contemporary living (Whole-foods schmole-foods...), and to drop off of the grid and venture out to see what goodies lie just off the beaten track in our own environs. Not many can impress we New Orleans foodies, but certainly Lang has.



4. FAT OF THE LAND: ADVENTURES OF A 21ST CENTURY FORAGER blends food with natural history and tells of the author's conversion from a prepackaged food fan to one who coveted wild edibles. From specific food sources and the Northwest's culinary history to adventures in uncovering and using wild foods, this is a pick for any library strong in Gibbons fans.



5. I had been living in Albuquerque NM when I started reading Fat of the Land and missing my beloved PNW. This book actually helped to inspire me to pack my family up and move back home. Langdon Cook has taken the everyday chore of preparing a meal and turned it into an adventure of culinary and soul inspiring delight. His storytelling is real and from the heart and that comes through in every page. I was reminded of McPhee as he introduced us to his cohorts and their shared desire to seek out these food stuffs. Mostly I liked the way that Langdon reveled in his food, making it a joy and treasure that is truly is. Also the idea of the recipe's after each chapter is genius and they are good too. I could not put this book down and I'm sure you won't be able to either. An inspiration!

5 comments about I'll Cook When Pigs Fly...and They Do in Cincinnati!.

1. The cookbook has never failed me. I have given it to several people as a gift and they also raved about it. Has both simple and complex recipes. Also need tidbits about Cincinnati in the margins.



2. As a collector of cookbooks (more than 600 titles) with an emphasis on the "Junior League" books, this is one of my all-time favorites. I have tried many, many recipes and they are all great. I found lots of "different" recipes that were simple to make and tasted great. Definitely add this one to your collection.



3. this cookbook has a wonderful variety of great, elegant, and easy recipes for casual entertaining with friends and families. i happen to love cookbooks, and this is a wonderful addition to my collection.



4. I love this cookbook. It is one of my favorites - I've never been disappointed with any recipe I have tried. The design is aesthetically pleasing, the facts about Cincinnati are interesting (and I lived there for four years), and the Teller's House Salad can't be beat. I've bought this cookbook at least five times for friends and family and will continue to do so. My only complaint ... where is volume 2?? :-)



5. I have to say that I was on the "testing and planning" committee for this cookbook and I can't be happier reading everyone's reviews. Over 600 recipes were triple-tested in order to get the ones for this volume. I have used it over and over for gatherings and meals for my family. I'm always pleased with each recipe. It has something for everyone and the history about Cincinnati is wonderful. It makes a great gift for someone!!

5 comments about Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens.

1. Blame Bonny Wolf, author of EATING WITH MY MOUTHFUL, essays developed from her NPR reports. Her chapter on the Bundt pan was irresistible. I went to the back of the closet, retrieved mine and bought this book, largely on the basis that it is endorsed by Ms. Bundt (Dorothy Dalquist). With the exception of the chocolate mayonnaise cake that I must have screwed up somehow (I probably should have left it in the pan to cool longer before upending it on the rack--it arrived in pieces), what I have made thus far has worked. I am anti cake mix, so about half the recipes are not for me, but there are enough that are from scratch to make this worthwhile. I've served the low-fat chocolate cake without anyone guessing, so the recipes do work.
   
   Why I've nicked it a star: Where's the editor who would have caught the reference to pans, when only one pan is called for? Or the editor who would have noticed that one need not turn to page 136 for the peanut butter frosting recipe because it is also already on page 66 with the cake recipe that calls for it? Or that the two peanut butter frosting recipes are identical except for the amount of peanut butter? There are no photos to suggest how to decorate with frosting (really, I don't know, I only know how to do a Jackson Pollock effect with icing or a glaze). The homespun comments are cute but stop short of obnoxious. In fact, they can be enlightened (there's a "coming out" cake).



2. I looked through the book and found many recipes I'd like to try. Seems to include many different bundt recipes.



3. I consider myself an experienced baker and was skeptical of the first recipe I tried from this book - PUMPKIN SPICED BUNDT. As I feared, it was awful - way too dense, probably attributed to the lack of baking soda - what I assume is a misprint. I'll give a few other recipes a try, but I'm pretty enervated by the first bad recipe.



4. This is an excellent book. Recipes are 80% from scratch, 20% use box mixes. All are fairly simple and use standard ingredients. They are easy to follow. No pictures, but nice homey descriptions and anecdotes. A nice introduction giving the history of the bundt pan in the USA by the wife of the founder of Nordicware and a basic tips section preface. So far all I have tried have worked great. Recipes are organized by type: chocolate, harvest, coffee, springtime, etc. There are around 50 different recipes plus a section for glazes/sauces/fillings. I think it is a terrific buy and highly recommend it.



5. Do not expect much of this book other than how to dress up store-bought yellow cake mix.
   Very disapointing.

5 comments about Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens.

1. If your looking for a cookbook, this is not the one. If your looking for entertaining reading and some nice pictures you will probably enjoy it. If your looking for some of Grady's tried and proven recipes, buy all of his other books. This one seems like an attempt to use his name to sell some books and stroke some of his friends back.



2. Whether or not you've actually had a baby or just been around friends or family that has, you've most likely heard a myriad of pregnancy myths; these range anywhere from cultural sayings, pregnancy fears or straight out old-wives-tales. A large sampling of the most common of these are explored and explained in this book by two doctors. The chapter subjects range from infertility issues to menstrual myths all the way through to trimester superstitions, along with a mystery grab-bag of the non-categorical oddities which have surfaced in the two doctors' practices.
   
   Laughter being the best medicine, Tassone and Landherr included some downright hilarious examples which provide a good belly laugh, yet also alleviate the sometimes irrational fears which can plague new moms-to-be. The last section features the "seven habits to a highly enjoyable pregnancy" which started out listing the Biblical seven deadly sins; the doctors compared these nicely to some of the avoidable pitfalls of pregnancy like "envying" a slim family member who "just didn't gain anything" during her pregnancy, or gluttony (curing depression by overeating). I especially enjoyed the advice "be nice but don't listen to Grandma," as anyone will who's ever been inundated with unconfirmable pregnancy advice by the unofficial matriarch of the family.



3. the book is colorful and well written with great pictures - both of the food and the landscape. the recipes are delicious, too. i haven't made them all yet, but i will. it is a great purchase for a cook or cookbook collector.



4. Growing up on the central coast of California was paradisaical in many ways. The natural beauty. The rural feeling. My relatives close by. Farm fresh fruits and vegetables always at hand. Food and family often intermixed. My great-great-aunt Ona Chandler married into the Dana family -- a Spanish land grant family dating back to before California was a state when it still belonged to Mexico. Spanish land grants weren't actually Spanish, they were Mexican. Huge tracts of land that the Mexican government gave away to white men if they married the daughters of Mexican soldiers who were stationed in 'Alta California' -- the name it had at the time. The goal was to populate the region but it backfired when the white man took the land away from Mexico eventually making it the State of California. The Dana family operated a rancho near the small town of Nipomo -- a cow town, full of farmers and ranchers. Cattle was raised in the surrounding hills, and still is. And naturally where there's beef there's barbecue. Not just in Nipomo but also in the surrounding area: Santa Maria, Arroyo Grande, and San Luis Obispo. It's called Santa Maria-style barbecue and the cut used is tri-tip.
   
   Santa Maria-style barbecue is a method of outdoor cooking that dates back to the early ranchos and land grants. It is still extremely popular and these days men spend weekends grilling away in grocery store parking lots on mobile barbecue pits; the smell of the oak wood fire, and grilling meat wafting in the air. Because of my Aunt Onie our family has a strong link to the area as well as to this style of cooking. As a child during the summer months the Nipomo's Men's Club held community barbecues on the weekends. A pit barbecue was brought to the Nipomo Community Center and the local men grilled tri-tip over oak and served it with homemade salsa, local pinquito beans, salad, and garlic bread. We sat outside at picnic tables covered with white paper and ate until we were full. And boy was it good eating. I have very fond memories of those days. Of those weathered cowboys both white and Latino who pitched in to cook that delicious food; and of the community coming together to feast.
   
   When I received 'Cooking The Cowboy Way' for review, I immediately thought back to those summer barbecues. I was excited to see what recipes were included. Campfire, chuck wagon, and ranch cooking is a very distinctive way of cooking and one that I love. There's nothing quite like the experience, and the flavors, of cooking bacon and eggs, or a steak over an open campfire. The book is a wonderful compendium of this style of cooking. Chef, restaurant owner, and author Grady Spears explores this way of cooking by highlighting working ranches, and their food and recipes across North America. Each chapter is devoted to a different ranch in such states as Texas, Arizona, Missouri, Florida and Alberta, Canada. He includes cooking secrets, photos and stories about the cowboy way of life. While I was reading through it, it made me want to pack up my cast iron pan, and my camping gear, grab my horse, and hit the open road. I have everything but the horse. Maybe car camping is in the near future instead.
   
   I cooked several recipes from the book and they were all a huge success. The recipes were well-written, easy to follow and pleased several friends that came over to eat them to the point that they asked for the recipes for themselves. The 'Porterhouse Steaks with Wildcatter Steak Rub' from the Wildcatter Ranch in Graham, Texas were heavenly -- the rub is a definite keeper. The salt pork and the jalapeño pepper gave the pinto beans in 'Tom's Ranch Beans' from the Perini Ranch in Buffalo Gap, Texas a full-flavored kick. A sprinkle of chili powder on the 'Golden Corn Bread Muffins' from Rancho de la Osa in Sasabe, Arizona provided a welcome boost; and the 'Autumn Pear Crisp' also from the Perini Ranch was the hit of the meal. The food and flavors in 'Cooking The Cowboy Way' are simple, big and satisfying. This is not haute cuisine nor should it be. This type of cooking came about because of a need to feed large numbers of hungry men; it had to be easy to prepare as well as filling. It also had to be cooked for the most part out of doors which adds another layer to the cooking and eating experience. To me food always tastes different, better, when cooked outside. The wood fire, the fresh air, the grilling meat are intoxicating. I was a little uncertain when I saw several recipes that listed things like garlic and onion powder, granulated beef base, canned goods, and commercial condiments but then I realized it's a different style of cooking, that it's not, as I mentioned, high cuisine, and that some of these ingredients make sense for these recipes. From what I experienced with the recipes I made they had no bearing whatsoever on the taste of the food. I definitely plan to cook more out of this book while checking my food snobbery at the kitchen door. 'Cooking The Cowboy Way' is a book worthy of everyone's cookbook shelves.



5. I would recommend this cookbook to anyone!!! It is greatly written and put together. Will be buying more for gifts in the future foresure. Thanks so very much for a GREAT COOKBOOK!!!! :))))

5 comments about The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.

1. If you ever visited Berghoff's Restaurant in Chicago, you know their creamed spinach is excellent. I bought the cookbook just for this recipe. But there are lots more in the book. I haven't tried any yet but they look pretty straightforward.



2. I love the mix of old classics and new favorites. Having grown up in Chicago, I've tasted Berghoff food throughout my life. It has only gotten better with the advent of the cafe. Putting a modern twist on the old recipes makes this cookbook relevant and a means of recreating those comfort foods from childhood. My favorite was the homemade pizza crust recipe that really took the mystery out of what to do with yeast. Second would have to be the beer cheese soup. Yum!! A definite must have cookbook for every Chicagoan but good enough for anyone who wants page after page of crowed pleasing recipes.



3. This is one cookbook you'll want to sit down and read through before trying to make any of the recipes. Understanding where this Chicago institution of a restaurant came from is huge...I think it was the oldest restaurant in Chicago, founded in the early 1890s.
   
   And you can feel that; feels like this cookbook has been waiting to come out for a century but things needed to breathe...and they have.
   
   If you don't have a Chicago connection, but just have a thing for German food, you can't not have this cookbook on your shelf. Give it a read; then give it a cook!



4. Four generations of our family have eaten at this wonderful restaurant during ninety years. I remember the whitefish during WW2. Since receiving this book from my son, I have made many recipes from it. My favorites are the creamed spinach and the apple strudel. I have purchased the books as Christmas gifts this year and I am sure the recipients will have many wonderful meals from this wonderful book. Thank you!!! Elsie Morganegg, Yorkville, Il. 60560



5. I have used a Braun cordless curling iron for many years. These styling energy cells are necessary for the curling iron to work. They are wonderful--easy to utilize and provide a quick styling opportunity with fast heat up and cooling of the iron. They also last long. Amazon did a great job in a timely delivery as well.

5 comments about L.A.'s Original Farmers Market Cookbook: Meet Me at 3rd and Fairfax.

1. A delicious adventure into the history of one of Los Angeles' most cherished places and packed with recipes we can't wait to try, We've been going to the Farmer's Market for over ten years, and each time we find something new to try. Our favorite counter is Loteria Grill, and we feel like lottery winners every time we eat there.



2. Perusing the pages of //L.A.'s Original Farmers Market Cookbook// will provide a trip down memory lane for some people and a lesson in history for others. The book's recent release coincides with the Farmers Market's 75th Anniversary and speaks to the vast history and diversity that defines this legendary Los Angeles landmark. //L.A.'s Original Farmers Market Cookbook// includes stories and recipes from the restaurants, grocers, and individual stalls housed in the Market (many of which have been there since its inception in the 1930s) and offers the reader an authentic sampling of this unique and renowned attraction.
   
   The wonderful black and white photographs and entertaining anecdotes truly capture the essence of the era when the Market first opened. At the same time, the modern color photos and multitude of ethnic recipes are representative of the more diverse Los Angeles of today.
   
   The book is conveniently divided into four chapters: "Breakfast," "Sandwiches and Light Bites," "Main Meals," and "Sweet Things," with each chapter highlighting different vendors and providing easy to follow recipes. The multitude of food stalls, restaurants, and grocers featured in this book guarantees that there is no shortage of variety, with recipes ranging from mango smoothies to potato piroshki, chicken pot pie to Korean short ribs, and even brownies and cookies for dogs. This book surely offers something for everyone--even the family pet!
   
   Reviewed by
   Andrea Rappaport



3. What a great cookbook. It takes me back to the late '40's and early '50's when my parents would take me there. It's still one of my favorite places to visit when I'm out there and I've shared it with my daughter who also loves it. My daughter has shared it with her young sons and so it's a family tradition.



4. What a delightful surprise.... I was expecting some wonderful recipes but this book was so much more. Memories...of how the market started and how it has evolved...stories of the people their special recipes...beautiful photos of "then" and "now". Congratulations JoAnn, on a beautiful contribution to the people of LA's Farmers Market.



5. While I may not make all of these recipes (have to watch the waistline) it was a wonderful book with a lot of information about Farmer's Market that I wasn't aware of. I have been going there since the age 11. It's such a joy to visit and find that not much has changed through the years. A very good read

5 comments about The Amish Cook: Recollections and Recipes from an Old Order Amish Family.

1. I checked out this book from the library and after reading most of it, I decided I had to have my very own copy so I purchased one on Amazon the very next day. It is a wonderful explanation of how the Amish got their name, how they arrived in PA and there are many delicious recipes, too many to copy. I can't wait to try them as I love to cook from scratch. I purchase Amish food often and was pleased to find these recipes. The recipes consist of everyday ingredients most have on hand. I would recommend this book to anyone who likes to eat well. The little stories are wonderful too.



2. These recipes are great in this book, and the best thing about these recipes is that you do not have to go to a specialty store to find the ingredients. Everything in this book you will probably already have in your pantry, and everything in this book is wonderfully flavored. The recipes are for a large group of people, so if you make a recipe make sure to have a lot of people ready to eat. There are some really interesting stories about the cook and her family in the book too. Well worth the money!



3. This cookbook has wonderful recipes from the Amish but it is much more.
   It reads like a diary of Elizabeth Coblentz's life as an Amish wife, mother, and grandmother. Very interesting details like how she used to make 9 loaves of bread every week and would have them coming out of the oven when her 8 children came home from school. She takes the reader along on a wonderful read of the Amish life; quilting, canning, church, gardening, and much more.



4. This is such a wonderful book. it isn't the typical turisty type of Amish book, but REAL. It is beautifully written and true to life of an Old Order Amish family. Well done, Kevin Williams. RIP Elizabeth Coblentz.



5. Many who read the newspaper series by Elizabeth Coblentz will likely enjoy this book more than I did. But for me it had a very clunky delivery. This is not Elizabeth's doing, but rather falls on the publisher of the book.
   
   There are far too many things going on...from recipes to stories from Elizabeth to snipits of her favorite poems to commentary from the Editor....it become jumbled and provides a rather clumsy reading experience. The recipes themselves are strong and are a good collection to have.
   
   I would highly recommend the book written by Elizabeth's daughter, Lovina, titled "The Amish Cook at Home". It had a much more reader friendly and relaxed style while having a definate direction.

3 comments about Cafe Wisconsin: A Guide To Wisconsin's Down-Home Cafes.

1. Author Joanne Raetz Stuttgen had the great fortune to get paid to wander Wisconsin eating at small (no more than ten thousand hearty, hungry souls) town cafes. She captures the ambience as well as the taste of these places, often the social hub of their communities. The reviews are rendered with tender loving care wherein it is evident that she took the time to get to know the people, local culture, and their stories, not just a quick look at the menu and a slam the food down, bam the check paid, thank-you m'am, and on to the next. After digesting this book, this reviewer hopes to be able to eat my way through my next visit in the Land of Cheese. My only quibble is that Ms. RS with-held the name of best darn cheeseburger "barn" in all of America's Dairy Land. People in-the-know will go miles and hours out of their way (it's 19 miles off I90-94, which at that point are travelling together) to get a cheeseburger at the Bowling Alley in Evansville. Try it! You'll love it! And give the owner a hug. Anybody with burgers that good, with the gumption to be a belligerent Bears fan in Cheesehead PackerLand, deserves a hug. /TundraVision, Amazon Reviewer



2. I'm a foodie and a motorcyclist. I do a lot of road trips in the badger state during the summer months. This book takes the guess work out of wondering where to eat really good food at homestyle cafes and diners. The book is divided in regions and easy to read. The descriptions of the cafes are more than adequate and really interesting. A good book to carry in the car or in the saddlebag



3. I really enjoyed this book. The "down home" descriptions of the people
   involved and the recipes really do work.

5 comments about Colorado Collage (Celebrating Twenty Five Years of Culinary Artistry).

1. This HAS been the only cookbook that I have owned so far in my life. In fact, it's been so great that I logged on to check out the others that the Junior League has published. My friends know not to miss dinner if it's something out of the Colorado book. I scoped it out at a bookstore and it was too expensive for me at the time. Then the bookstore went out of business and it was on sale! That was over ten years ago while I was living in CO. I have taught myself to cook through the exploration of this book. I highly recommend it.



2. Got this book for my husband the chef, and he was quite pleased...although he does not need a cookbook to create great dishes, he collects them..and this one was a welcome addition to the family!!



3. My mom gave me a copy of the Colorado Collage when I first set out on my own. Over the years I've collected many different cookbooks, but the one we still use the most is Colorado Collage...there's not a bad recipie in the bunch. We've just recently purchased more copies so that we can share them with friends and family.



4. this is the best cookbook. whenever i cook a recipe from it, i am always asked for a copy of it. i enjoy the recipes so much, that i have given it as a gift to many friends. I highly recomend this book!!!!!!!!!! oh, I am not so crazy about the colorado Colore cookbook!!



5. This is a fantastic cookbook. Beautiful pictures, well designed and sooo easy to use. There is just one recipe per page, ingredients are fully listed at the top, grouped together if a recipe has more than one component (i.e. a crust and a filling), and the directions are clear and complete. The food is fantastic from the Island Salsa to the Chocolate Raspberry Tart. I am a believer in Junior League cookbooks, but this is my favorite. I just bought my third copy to give to a foodie friend and I know she'll love it. Most of my friends have it already.

5 comments about Talk About Good Cookbook.

1. I ordered the cookbook TALK ABOUT GOOD; as usual with Amazon, it arrived very quickly. The books were damaged in shipping, I read the instructions for returning damaged items, contacted Amazon with e-mail, printed a mailer and gave the package to my postman. A new book was mailed out as soon as Amazon found out about the problem, I had a couple of weeks to get the damaged book returned. I originally did not notice that both books were damaged on the corners so only one was replaced, I'm sure that if the other was reported damaged, I would have another new one. TALK ABOUT GOOD service!!
   
   Oh, by the way, this is an excellent cookbook. I made a carrot cake for my boss, she tasted it and knew where the recipe was from! Amazing!! A friend had given her this cookbook in the mid 70's and my husband brought it back to me from Louisiana in the mid 70's. The recipes are favorites of the Lafayette Junior League. The book has not changed in 30 years except it now has a hard cover! The second book is a Christmas present for my boss - both of us have lost the paper covers from the original 30+ year old book!



2. I love this cook book, it has great recipes in it that are easy to find the ingredients for, and easy to make.
   I received it as a gift during my first year of marriage in 1974, am now on my second one because the first is falling apart. I give it as a wedding gift to all the newlyweds I know.



3. I grew up in south Louisiana and this was the cookbook found in every kitchen. It's been re-published because it sells out time and again - and for good reason. It's the Cajun Betty Crocker Cookbook - good basic recipes as well as some with a twist - but all published long before the Cajun food craze that bastardized so many of the recipes we all grew up eating. I'm considered a great cook but I still pull this cookbook first to refresh my memory and spark new ideas. My mother's also a great cook as well as a Registered Dietitian and it's her bible too...worn and tattered with the cover falling off from years of use, but still her favorite. If you have to buy one authentic Cajun cookbook, buy this one.



4. I have used TAG for over thirty years. It has all the basic Cajun and S Louisiana recipes we grew up with, plus an entire section on Cucina de Mexico! My friends in other parts of the US love it also, regardless of their birthplace. This issue is for a young couple starting married life in Chicago.



5. By that, I mean that this is the book my mother turns to, the book my grandmother used most as a stand-by, and the first and best cookbook I've ever used. The recipes are authentic Louisiana cuisine, and absolutely delicious. This book is 'the' standard in our kitchens!