2 comments about Wines and Wineries of California's Central Coast: A Complete Guide from Monterey to Santa Barbara.

1. Let me start by saying that I am a little biased toward this book because the photograph on the cover is the view from my parents' living room. I did not take the picture but the oak tree and the grapevines in that picture have been a familiar sight for many years. This is a good overview of the wines and wineries of the Central Coast. It is a good place to start to build your own "Sideways" trip. I have my favorites as I am sure others have theirs. The Central Coast is often overlooked by many as a serious wine country but those who actually know what they are talking about know this region as the real wine country in California, not our Napa neighbors up north.



2. this book is a very complete guide of wineries in central coast. The author spent time meeting the winemakers and providing some backgroud on the wineries in the discussion. Also provides recommendations for which wines are notable and a star rating (ratings, of course, are personal preferences and your own taste may be different than the rating.)

No comments about Seaweed, Salmon, and Manzanita Cider: A California Indian Feast.

5 comments about The San Francisco Chronicle Cookbook.

1. My American flatmate gave me this cookbook after I continually used her copy. I've never tried a bad recipe in this book and I've frequently been begged to pass several of the recipes on (particularly the Banana Choc Chip Bread, the Cafe Beaujolias Coffee Cake and the Chicken Quarters in Chermoula!). Highly recommended!



2. Having lived in the Bay Area for 4 years, I became terribly attached to the SF Chronicle's stellar Food section. This cookbook, compiled by the folks at the Chronicle, reflects the excellence of their columns, and compiles some of the best recipes. The steak with Sauce Marchand is an obsession of mine, adored for its rich flavors and quick and easy preparation. The variety of cultures represented here is vast, and the flavors striking. Some of the recipes look lengthy and intimidating at first, but most of them are worth the effort.



3. A woman I gave a hand to gave me this book as a thank you because she knew I was homesick for San Francisco food living in Louisiana, land of fried. It was the best gift. The recipes in this book contain the diverse soul of San Francisco. My favorites are the Tamale Pie, the Chicken in Spice Laden Coconut Sauce, and the Chicken Lime Soup-but everything I have tried has been good. The cookie section in particular is amazing. If like I was you are home sick for The City, or if you just want a reliable source of creative and tasty recipes, this book is well worth buying, and will become one of the dog-eared favorites.



4. This cookbook has recipes from many different Bay Area sources. So far, everything I've tried has been great. I've made a variation of the Chocolate Buttermilk cake (one layer I skipped the chocolate and added orange instead) for my son's birthdays. There's a chicken dish with lemon and mint that's very nice, and of course all the pasta dishes by Janet Fletcher are exceptional - but I already have her cookbooks separately. Last week I made the Milanese Braised Pork - very simple, with very few ingredients, but quite delicious and tender.



5. I've lived in SF since 1970 and I love these cookbooks - I rarely read the paper on Wednesday, but I know the recipes are great, and these books are the best way to collect the best of the best from the local paper!

5 comments about Pike Place Public Market Seafood Cookbook.

1. I was given this book as a gift and I'm delighted with it. It's sized smaller, like a gift book--so portable and easy to use. I appreciate Rex-Johnson's introduction that focuses and guides consumers on ocean and fish sustainability. This is befitting any bonafide cook from the Northwest (or anywhere!). Besides great recipes, she includes a helpful Appendix of techniques, everything from making bread crumbs to a chiffonade. The book seems basic enough, and sophisticated enough, for a broad range of cooking skills. And the photos and presentation are beautiful, interwoven with historial trivia related to fishing. There's a lot in this little gem.



2. The Pike Place Market is a destination point for anyone visiting Seattle. The market is a vibrant maze of fish stalls, vegetable vendors, meat purveyors, etc. To local foodies, the market is shopping central, especially for seafood. Tourists love the sense of history, plus the entertaining fishmongers singing and acrobatically tossing whole fish across the counter.
   
   Braiden Rex-Johnson, an expert on the Pike Place Market, captures the essense of the market in this gift-size cookbook. The stunning photographs bring alive the color and commotion of the market, and the exceptional recipes reflect the diversity of Northwest cuisine. Don't miss trying the recipe for Baked Whole Salmon with Vietnamese Dipping Sauce. I made it for a dinner party and it was a dramatic presentation. The Fried Oyster Caesar Salad was another winner, along with the Shellfish Risotto. I'm looking forward to trying many more, whether I'm cooking for the family or entertaining friends.



3. Pike Place Market is one of my favorite places to visit. I was excited to get the cookbook and the recipes do sound yummy. However, they also require a lot of work & ingredients that I don't have time to shop for. Maybe someday when I have a lot of time on my hands....



4. Having been to Pike Place Public Market and a huge fan of Pacific Northwest seafood, this was a no-brainer. The recipes are organized in sections. The first describes a history of the market. The next section is about fin fish, then shell fish, and then the odd kettle section talks about tuna, squid, and seafood combination dishes, to name a few. The recipes are easy to follow and the results are worth the effort and turn out extremely well. I bought this book along with Ray's Boathouse: Seafood Secrets of the Pacific Northwest and Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest. So when all three arrived, I was in my glory--three Pacific Northwest cookbooks to complement my Wildwood Wildwood: Cooking from the Source in the Pacific Northwest cookbook. I did a tasting and made seven of the recipes the weekend after receiving the books. Everything was great, and I felt like I was in the Pacific Northwest again -- not in Jersey...well...



5. I purchased this book because it was listed as a favorite by a rheumatologist who wrote an article on "painfree life". I would not be without this book and use it several times a week. I didn't know there were so many delicious and very simple ways to cook fish, shrimp, muscles, and other seafood. I give this book my highest recommendation. Try it, you will love it!

5 comments about Big Sky Cooking.

1. The authors experienced a frantic Manhattan lifestyle tempered by visits to Montana until they bought a ranch and become involved in the food traditions of the area. When passionate cook Ellen Wright discovered the area's blend of fresh game and ingredients, she joined them and BIG SKY COOKING WITH REFLECTIONS features a fine blend of full-page color photos, recipes, and dishes steeped in Montana ingredients. Sesame-Soy Venison Chops, Elk Pepper Steaks, and Bison Osso Busco aren't dishes you'll find many other places, either.
   
   Diane C. Donovan
   California Bookwatch



2. Interesting book to read as well as some really good recipes



3. This book is filled with excellent recipes that are different from your every day common recipes. An excellent addition to my wife's cook book collection.
   One recipe in the book "McCleod's Hot Mustard" is worth the price of the book.
   Carl Robinson



4. Beautifully done. Pictures magnificent. Recipes unique. I gave this book as a gift to a friend who grew up in Montana... she was thrilled!!!!



5. I love cookbooks that live...Big Sky does just that...it lives in all families. The recipes take you to a family dinner or a friendly get together. Big Sky brings wonderful recipes together with family and friends. What else is there.

2 comments about Home Grown Indiana: A Food Lover's Guide to Good Eating in the Hoosier State (Quarry Books).

1. I have been eagerly awaiting the release of this book for a few months. My copy arrived this morning and I can enthusiastically say, "The wait was worth it and the book is even more than I had hoped it would be!"
   Unlike many of the books published today, the quality of the book far exceeds the price in terms of both the quality of the book itself and the content.
   
   The book is divided into seven regions. For each region Christine Barbour and Scott Hutcheson introduce the reader to Indiana places where food is produced with a personal and local touch. They go far beyond the basic facts (e.g., address, website URL, hours, etc.) and introduce the reader to the people that put heart and soul into their product and the places that make that food homegrown.
   
   This personalization and connection is sometimes accomplished through stories and biographical snippets. For example, the entry for Cook's Bison Ranch begins, "In 1939,Everett Cook invested %5,000 in 83 acres with a house and a barn." Sometimes the entries are made personal through the inclusion of a recipe such as that for "Wild American Persimmon Pudding" which brings back childhood memories for Duane Smith of Walnut Grove Spring Water Persimmon Valley Farm. In other cases it is the observations of the authors that add spice to the entries. The combined effect is the feeling you might have at the end of an evening that included an excellent meal and even better conversation and laughter shared with good friends.
   
   In some books the extra stories and observations might come at the cost of depth or breadth in covering the subject matter. This is NOT the case in Home Grown Indiana. Along with sharing the specifics about the producers of everything from caviar to cheese and popcorn to bison, Scott Hutcheson and Christine Barbour offer additional information on topics such as: ideas for eating local year round, the meaning of the label "organic," what is meant by a CSA, and some of the issues surrounding raw milk. They also include lists of farmer's markets, wineries, microbreweries/brewpubs, places to eat local while dining out, and food festivals that can be found in each region.
   
   The book feels polished and complete in large part because of the way it is indexed. The book closes with a list of recipes, a index by county, and an index by product.
   
   I was pleased to see several producers I know and rely on listed for Northwest Indiana but I found several new places to explore here in Northwest Indiana. The book's size is small enough to carry easily or keep in the car for unexpected foodie adventures and making the most of local foods when I find myself in other parts of the state. I expect that like my nature field guides this book will soon be well-loved and personalized through notes and much use.
   
   While the content of the book would have been reason to celebrate in any form, I appreciate the actual quality of printing as well. The paper is crisp and the clarity of the typeface is clear and easy to read. The text fills the pages but with adequate space in the margins for making notes. The page edges are coded to make it easy to locate the section pertaining to a specific region of the state. Within each region the main entries are arranged alphabetically making it easy to look up the hours of a favorite producer.
   
   Thank you Scott and Christine for creating this wonderful resource. Now if someone would just do the same for Southwest Michigan.



2. Indiana is rich in agricultural heritage and independent, local farmers dig in their heels against soulless agribusiness. Until the past few years, though, Indiana lacked consumers willing to appreciate and pay for this bounty.
   
   With the publication of Scott's and Christine's book, Home Grown Indiana, those of us passionate about local and sustainable food have a reliable resource guide to farms, markets, restaurants and shops with high-quality food produced in our state. Home Grown is a watershed in our awareness of the table of communion all around us.
   
   The book is practical, sensible. Protected by its plastic cover from tomato sauce stains in the kitchen or dust from the glove compartment of the car, the authors divide Indiana into geographic regions. Special stories about those creating local cornucopia teach us to wander away from the megastores and onto the backroads.
   
   The book has an added attraction. I no longer have to worry about what I'm going to buy for Christmas. Everybody's getting a copy of the book this holiday.

2 comments about Hawaii's Bento Box Cookbook: Fun Lunches for Kids.

1. This cookbook is a great instructional cookbook filled with fun pictures and easy to make recipes that kids will love!



2. This cookbook is a fun and creative way to spend quality time with your children or anyone making food that taste great and fun to eat.

1 comments about The Harvey House Cookbook, 2nd Edition: Memories of Dining Along the Santa Fe Railway.

1. Little known history of the day of the railroads, especially of the Santa Fe and the Harvey Houses along the way. Fun to read and recipes too!

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!!

3 comments about Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes: The Muffin Lady's Old Fashioned Recipes.

1. Reviewed by Kelli Glesige for Reader Views (9/2006)
   
   Randi Levin, better known as The Muffin Lady, has written a unique cookbook with an extensive variety of baked goods adjusted for baking at high altitude. All the recipes are tried and true, old-fashioned, and have been handed down and enjoyed for several generations. Many of the recipes have been used for professional preparation over several years. The distinction of this cookbook is that it is written for scratch baking at a minimum of 4,000 feet above sea level.
   
   The Muffin Lady shares recipes with us and gives tips on how we can adjust almost any recipe to high altitude baking. With her book, successful alterations to almost any recipe can be quite simple and fairly easy. The recipes found here can also be adapted to meet dietary needs that are sugar-free and low in fat.
   
   "Baking at High Altitude" offers a superb variety of recipes including cakes, cookies, mountain muffins, sweet breads, fruit-filled treats, brownies, pies and strudels. Inspiring quotes are mingled throughout, and a personal note of each recipe's origin is included with each recipe. A color picture is encompassed in each chapter showcasing what the finished treats will look like when prepared, and attractive pencil drawings make the pages eye-appealing. The book also stays open nicely to a particular page so that a specific recipe can be followed and prepared.
   
   The Muffin Lady hails from Evergreen, Colorado, which is where she was nicknamed "The Muffin Lady" by the United States Postal Employees. She frequently delivered muffins and other baked goods to the local shops in the area, and it was these individuals who helped her realize just how successful her recipes and baked goods could be. The Muffin Lady has since served such customers as the Tattered Cover Bookstore in Denver, Colorado and the Wild Oats Natural Marketplace.
   
   I recommend "Baking at High Altitude" to everyone who lives at or above 4,000 feet above sea level and who enjoys baking. If success from the oven is what you desire, your needs should be met here, for The Muffin Lady says all the recipes have been tested and perfected to insure great results. All the recipes are eye-catching and will entice you to give them a try. The Muffin Lady offers a unique quality of cookbook unlike any other I am familiar with. I encourage high altitude bakers to give it a try. I will begin by trying the recipe for Fresh Peach Cake!



2. I purchased this book for my daughter, who lives in Boulder Co., Coming from the North East she was having diffuclty with her baking. While researching someother books at Amazon, I came across Baking At High Altitude. All I can say "great success".
   
   Maria from Massachusetts



3. Having directions for baking at high altitudes is important to me since I live at 7,000 feet elevation.