No comments about The California Wine Country Cookbook II (California Wine Country Cookbook).

1 comments about Roots and Recipes: Six Generations of Heartland Cookery.

1. This is an excellant cookbook, full of delicious recipes. I may have a vested interest in this, since it was written by by my great-grandmother, but she is one of the best cooks I've ever known. She's won several awards for her recipes. While probably not as interesting for non-family members, I was quite thrilled that a part of my family history has been documented as well.

No comments about Favorite Recipes from Brookside School Cranbrook.

No comments about Kansas Cook Book (Cooking Across America Series).

3 comments about Lion House Desserts.

1. This collection of desserts is right in line with the Lion House tradition. The Lion House is an historic monument that was originally designed for Brigham Young of the church of Jesus Christ of Latter Day Saints. The house now is home to tours, a restraunt, and is available for gatherings. The food here is great and the desserts in this collection should make any mouth water. Excellent reference for desserts



2. This book is truly a jewel! I have used and used the recipes, with great sucsess. I have many cookbooks, about 45 of them, and this is the one I go back to every time. It's quite rare to find so many great deserts in one place. When you buy this book your search is over.



3. If you want to make the best desserts around you need this cookbook. Easy to follow recipes with beautiful illustrations help you create a masterpiece!

1 comments about Monterey's Cookin' Pisto Style: From Sicily to Monterey.

1. A great collection of dishes from the Monterey area. All the recipes tasted wonderful. I would recommend this book to anyone, no matter what their level of cooking experience!

3 comments about Opaa! Greek Cooking Detroit Style.

1. If you're looking for wonderful color photos of the food and lengthly verbage on the background and food history, this isn't the book of Greek cooking for you. But if you want fantastic tasting Greek food (as we're spoilt here in Motown with Greektown) this book is it. The finest lamb, pork and fish dishes with Greek touch. My favorites are the pastitsio, lamb stew with green beans. Opaa!



2. Ok, I usually don't write reviews but this book deserves it and not just because I am from Detroit. I love Greektown and all these recipes are wonderful and I can bring the taste of Greektown to my home and bake whenever I feel like it. I've made lots of Baklava but this is the best tasting Baklave recipe (page 147) I've ever made. If you like Roast Stuffed Chicken, you've got 2 great recipes in here. Artchokes??? in here too, and great. Leg of Lamb, you got about 20 lamb recipes in here and you have a glossery and food conversions, kitchen hints, learn all about honey. Look, this is probably the best cookbook on Greek Cuisine. Enjoy!



3. I love this cookbook. Every recipe turns out great. It is easy to follow and very user friendly.

2 comments about Arizona Highways Heritage Cookbook.

1. This book is very good, particularly for those who enjoy the history of of dishes. The old photographs compliment the book well. The recepie for Machaca has become a family favorite of ours.



2. Some cookbooks are meant to be used, and others are meant to entertain and educate readers whose trips to the kitchen may be limited to raiding the refrigerator. This cookbook serves both purposes. Whether you are looking for one of the best Southwest recipe collections in print, or just wanting to know what the people who made (and are still making) Arizona history ate for dinner, you must own this publication.
   
   This book was published in 1988 by the staff of Arizona Highways magazine, which has a world-class reputation for quality journalism and photography. If Ansel Adams were a chef, this is the book he would have helped write. If Barry Goldwater - like Adams, a contributor to Arizona Highways - were a chef, this is the book he would have helped write. But wait - there is a Goldwater recipe here, for chili, and a recipe for black walnut beef roast, from his mother Josephine. And where else can you find a casserole recipe from a Supreme Court justice?
   
   You can't read the Table of Contents for this book, without getting hungry.
   
   Chapter 1: Openers and Closers
   
   Highlights: Guacamole, Lobster con Queso, Atole, Elderberry Cordial.
   
   Chapter 2: Stews & Soups
   
   Highlights: Sheepherder Stew, Cocido, S.O.B. Stew, 1890 State House Stew, Pumpkin Soup, Sopa de Albondigas, Menudo.
   
   Chapter 3: Arizona Mexican Foods and the Indispensable Chile
   
   Highlights: Red Chile Sauce, Salsa de Chile Verde, Chiles Rellenos, Enchiladas, Cream Taco Casserole, Tacos, Chimichangas, Carne Seca, Tamales, Carne Machaca, Posole, Huevos Rancheros, Flan, Bunuelos, Almendrado.
   
   Chapter 4: Chili
   
   Highlights: Early Chili or Picadillo, from the Mission Cook Book compiled by St. Ann's Society of Tucson in 1909. Stagecoach Chili, as served to Butterfield Stage riders. Barry Goldwater's Arizona Chili. Hot Tamale Pie. Sallie Hayden's Chili. Biltmore Chili con Carne.
   
   Chapter 5: Breads
   
   Highlights: Corn Tortillas, Flour Tortillas, Cornmeal Cakes, Hopi Piki, Sourdough, Casa Vieja Roman Bread, Cornish Bread Buns, Bolillos, Navajo Fry Bread, Raisin Biscuits, Flapjacks, Johnnycakes.
   
   Chapter 6: Meats, Tame and Game
   
   Highlights: Roast Beef, Jerky, Jerky Gravy, Red Flannel Hash, Western Ranch Meat Loaf, Sweetbreads, Cornish Pasties, Lamb Stew, Basque Lamb Steaks, Roast Venison, Jugged Elk or Bear, French Fried Diamondback, Roast Haunch of Javelina, Squirrel Stew.
   
   
   Chapter 7: Fish & Feathers
   
   Highlights: Pressed Chicken, Wild Turkey, Hot Chicken Salad, Almond Chicken, Egg Butter, Oven Omelet, Red Pickled Eggs, Lake Mead Baked Bass, Colorado River Catfish.
   
   
   Chapter 8: Served on the Side
   
   Highlights: Sheepherder's Salad, Aspic, Chinle Creamed Onions, Charley Scholey's Prescott Beans, Frijoles Borrachos, Scalloped Tomatoes, Hopi Sprouts and Corn, Pan Fried Apples.
   
   Chapter 9: Cheese & Churn
   
   Highlights: Old-Time Cottage Cheese, Pasqua Cheese, Swiss Quiche.
   
   Chapter 10: Wood Stove Sweets
   
   Highlights: Chuck Wagon Cake, Lady Baltimore Cake, Potato Chocolate Cake, Red Devil's Food Cake, Eggless Sugarless Gingerbread, Molasses Drops, 100-Year-Old Oatmeal Cookies, Sour Cream Doughnuts, Scrolls, Camelback Inn Anniversary Bars, Harvey House Chocolate Puffs, Lumpy Dick, Capirotada, Heritage Ice Cream.
   
   Chapter 11: Putting It Up
   
   Highlights: Mule Mountain Mince Meat, Watermelon Pickles, Ladies Aid Tomato Catsup, Prickly Pear Jelly.
   
   
   Chapter 12: Wild in the Pan
   
   Papago Tepary Beans, Tepary Soup, Mesquite Beans, Poshol, Creosote, Table Mustard, Nopalitos con Chile, Elderberry Cobbler, Marian De Grazia's Palo Verde Peas (as served to her husband Ted), Agave Syrup.
   
   
   Text by Louise DeWald. Color photography by Richard Embry.
   Illustrations by James R. Metcalf and Barbara Ritz.
   
   Four-page glossary and four-page index. Spiral-Bound Hard Covers.

1 comments about Bacon & Beans: A Collection of Tales and Recipes from the West.

1. A trip back into the Old West. Learning how to cook like the chuck wagon cooks did, whether it's Dutch oven, Pit cooking, or cooking by campfire...it's all there! Cooking for one or two up to a thousand, whatever you wish! Great ideas about how things have been done in the past in handling food, even alternative refrigeration without electricity in the hot Arizona summer days. Great variety of recipes and good 'how to's' along with great humor and lore about the Old West.

5 comments about Alan Wong's New Wave Luau: Recipes from Honolulu's Award-Winning Chef.

1. ALL RECIPES VERY HARD TO MAKE. TOO MANY STEPS & EXOTIC INGRIDIENTS.



2. Beautiful pictures, but the dishes were nearly impossible to replicate and some were overly arranged. Food as art. Some of the ingredients are unavailable or overly expensive. But the pictures in the book are fabulous!



3. I actually purchased this book. The recipes are not practical if you do not live in Hawaii. Unless you are a chef, the directions are difficult to execute. He lists no alternative ingredients for mainlanders like myself.

   If you want a picture book to stick on your coffee table, this might work. Otherwise I would rather pass. I will be selling this book on Amazon shortly.




4. I received this book as a gift. I found that it was not very practical. Ingredients I could not get. Instructions were too difficult. I'd recommend getting a different Hawaiian cook book.



5. Sometimes there are cookbooks that you can taste and then there are the ones that prefer a more clinical approach to cooking . Alan Wong's New Wave Luau is a very good exposition of Pacific Rim Cuisine. This book along with Sam Choy and Roy Yamaguchi give the cook/reader a flavorful and expansive overview of what is the cuisine of the islands and the Pacific Rim. The recipes explore Hawaii's culinary influences and then creates a few influences of his own.
   The book is not for beginners. For those who are interested in learning more about contemporary cuisine this is a great read. The ingredients can now be found in most international markets, and if not then with a little research you can find just about everything through an online retailer.
   The recipes do work if you follow the directions. There is much to learn from New Wave Luau and all you have to do is read, study the photos, learn about how the flavors interact and then cook your way through them. It's a lot of fun.
   I have had the book for several years now and still return to it every now and then for a few inspirations and guides when researching new foods that I am interested in. This is a book for the serious cook. And then, once you get past the hard stuff it is all fun and adventure, really. Hawaiian cuisine is a marvel of color, flavor and aroma. Of course seafood is king in any book of island recipes, and it should be. Alan Wong's New Wave Luau just jumps off of the page inviting the reader into the grocery store and the kitchen, and sometimes into the fishing boat.
   What is New Wave Luau? Well, go to page 86 and cook the Steamed Opakapaka and Gingered Vegetables in Truffle Broth, and there you have it. Bringing Japan, Thailand, Hawaii and France together in one recipe without disturbing the wonderful quality and design of the food itself.

   The cookbooks of the three great Hawaiian writer/chefs are excellent examples that we must live to eat, not eat to live.
   I recommend this book to anyone interested in understanding what makes the foods of the 21st century so in love with life and flavor. What is more important to food than advancing ideas of unity to the table so that others may learn to do the same? Alan Wong's New Wave Luau along with the writings of Sam Choy and Roy Yamaguichi do just that.