4 comments about D.K.'s Sushi Chronicles from Hawaii: Recipes from Sansei Seafood Restaurant & Sushi Bar.

1. Loved the ease of instruction in making sushi. Not hard to follow, well done. Also like the homespun family history. It is a great guide to not only sushi but everthing else in his style. A lot of fun.



2. For beginners, there's a nice introduction to different basic japanese foods and rolling techniques with pictures. There are recipes for sushi, and small and large entrees. I've been to one of the two Sansei restaurants on Maui and the recipes from this book definately cover some of the best things on their menu. The only minor change I could see to make it better is more information about using pre-made grocery store sauces instead of making everything from scratch.



3. I've been to his restaurant in Maui and the food was fabulous. So good in fact that I bought this book. While I could use more examples of fish to swap for things only a Hawaiian can get I find the recipes so easy a beginner can use them to make some fantastic food. I highly recommend this book.



4. We purchased this book after eating at Sansei in Maui and Oahu our first time to Hawaii and love the book. If you have never eaten at Sansei you are really missing out. Chef DK has created an amazing menu. Everything is delicious. If you are heading to Maui or Oahu, make sure you put Sansei down as a "to-do" while you are there. On Sunday and Monday night they open at 5PM and everything on the menu is 50% off for one hour. You have to get their by 4PM or so in order to get in, but it is well worth the wait.
   
   Chef Kodama and Bonnie Friedman share all of Chef Kodama's secrets and do a great job illustrating how to create traditional and contemporary Japanese cuisine. They explain how and why each ingredient is used and translate ingredients throughout the book so you don't have to keep looking up terms when trying a new recipe. The book is simple enough for beginners to follow, yet offers some contemporary (and slightly more complex) dishes for the advanced chef.
   
   If you love sushi and want to start making it at home, by this book.

5 comments about Sassafras: The Ozarks Cookbook.

1. As a former chair of the JLS' Sassafras! Cookbook committee, I have had the opportunity to try most ALL recipes in this cookbook and have NEVER had a disappointment! The recipes were all triple-tested by Junior League of Springfield (Mo) cooks and the cookbook has been in print for more than 10 years.



2. I have owned this cookbook for years and I have never had a dud recipe. This last Christmas I was going to make candy and ran across the English Toffee recipe. I made it and everyone raved. I made it again and everyone raved. It is so easy and it tastes like a million bucks! That expensive toffee you buy in the high dollar chocolate shops is a breeze to make your friends and family will be amazed. My second favorite recipe is the Trees and raisins even my husband will eat his broccoli!



3. My sister's 1991 copy of this book is falling apart, so we just ordered a new copy. Donna says every recipe is great.



4. I am a resident of Springfield, Mo and bought this book when it was first published. I have since bought 6 more over the years for my daughters and neices, they all love it! The recipies are easy and so delicious!!!



5. I've owned this cookbook for 10+ years, and I have to have given at least 10 copies over the years as gifts.
   Timeless recipes from great cooks that were tested repeatedly amongst JL members and their families. One of the guidelines for selecting recipes for testing was that the ingredients were relatively easy to find.
   I've made the majority of the recipes time and again, always to rave reviews (I'd love to take credit but it's not me, it's the recipes:)
   Casual to fancy, this is a cookbook that I use as frequently today as I did when I first purchased it. You'll be pleased, I promise.

1 comments about A DASH of Aloha - Healthy Hawaiian Cuisine and Lifestyle.

1. A showcase compendium of recipes from the islands of Hawaii, "A Dash Of Aloha: Healthy Hawai'i Cuisine And Lifestyle" is a collaborative project of the University of Hawai'i's Kapi'olani Community College and based on the DASH (Dietary Approach to Stop Hypertension) program. Beautifully illustrated with full-color photography, "A Dash Of Aloha" has a spiral binding enabling it to be laid open on a kitchen counter, and features healthy eating tips from the American Heart Association, food nutrition and seasonality charts, as well as exercise and lifestyle advice. The seventy 'kitchen cook' recipes are 'kitchen cook friendly' as they are delicious and nutritious. Ranging from Ginger-Bran Cake; Spanish Rice with Napa Cabbage Rolls; and Loco Moco Fried Rice; to Tofu Burgers with Mango Chutney; Curried Sweet Potato Chowder; and Forbidden Black Rice Salad, every recipe comprising this outstanding collection comes with serving size information, a brief commentary and a Nutrition Facts chart about the dish. Especially recommended for personal and community ethnic cookbook collections, "A Dash Of Aloha" is particularly appropriate as a culinary reference for anyone having to deal with weight loss, cardiopulmonary, or general health and fitness improvement issues.

No comments about Hawaii's Bento Box Cookbook: Fun Lunches for Kids.

5 comments about Prairie Home Cooking: 400 Recipes That Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland.

1. As a fellow native of Kansas City, I see Ms. Fertig's work everywhere- in newspapers, in bookstores, and on television. And like other Midwesterners, I admire her efforts to give our regional cooking the status it deserves. This book eliminates any doubts about the quality of Midwestern cooking. It has been a huge success locally, and the nationwide attention it is receiving is equally justified. Ms. Fertig mixes ethnic dishes such as Bratwurst with Caramelized Onion and Apples with modern classics like Vegetable Garden Pot Roast to yield a truly well-rounded image of the Midwestern culinary tradition. For those skeptics out there, one bite of the heavenly Blue Cheese and Toasted Pecan Spread will convert you! I've had the pleasure of attending some of Ms. Fertig's cooking classes, and her penchant for humor and storytelling are clearly reflected in her book. I strongly recommend it for any avid cooks who wish to get in touch with their roots. This is the epitome comfort food.



2. I gave this cookbook as a Christmas present to a very good German friend of mine who loves to cook and we had fun noticing the similarities between the recipes in the book and the traditional recipes of Germany.



3. Prairie Home Cooking is the kind of cookbook you curl up and read with before ever entering the kitchen. Wonderfully written, it interweaves heartland history with beloved recipes. Growing up in the country, this cookbook took me back to simpler times and the comforts of food made with love. As I plan my move back to the prairie and grow my own food, this book will serve as my never-ending reference and companion. The Blue-Ribbon Brownies recipe (page 373) will make you the most popular baker around! My ancestors, being German, probably made many of the recipes in this cookbook. I am honored to replicate them. Prairie Home Cooking is my very favorie cookbook. A huge variety of recipes- something for everyone!



4. Judith M. Fertig's "Prairie Home Cooking" is a wonderful compendium of heartland recipes that will make you feel like a modern-day Laura Ingalls Wilder in the kitchen. It is the kind of book you want to sit down and devour while sitting on the couch, drinking a cup of tea and nibbling at a homemade oatmeal cookie.

   The recipes are wide-ranging, taking their cue from the many immigrants who settled the American west and midwest. There are many German and Scandinavian recipes here, which is in keeping with the immigration percentages, but there are lots of Native American, Russian, Italian, and other "flavors" in the mix as well.

   Sara Love's superb illustrations deserve special mention. These block print pictures lend such a homey, heartland atmosphere to the book and complement Fertig's comfortable-as-old-slippers voice beautifully. This book is a treasure!




5. I got on to this cookbook through a friend who is also mad keen on Laura Ingalls wilder - (I love those books and have the little house cookbook. At first I thought this book would be more of the same - but this is so much more! Unrestrained by the limitations of Ma's cooking and other things described in the little house books - this is a wealth of heartland home cooking which is presented extremely well also.
   
   This isn't a fancy book - there are no styled photos of steamy puddings and roasts - but rather it is simply presented with recipes following one another and illustrated with very tasteful line drawings where appropriate
   
   The books presentation I really liked overall - (I thought I would say this quickly - while I love my lush Nigella-style books - I do like the simpler ones when they are done well.
   
   The beauty of this book is it is all recipes and handy information about the cooking itself. The availability of items - the cooking of what was around (ie chokeberries etc) and some wonderful tips such as how to make your own sourdough starter - some excellent tips on how to do chicken and old fashioned pickles etc which you just don't see around much these days (watermelon rind!)
   
   It is a good sized book, and for someone who lives in New Zealand, I found it stacked full of things which I wouldn't normally cook as we have an almost entirely indigenous and British heritage - there is little influence in our culture of the Scandanavian for instance which seems to be very strongly prevalent in the reipces. I say this because it might be that Mid West America still does many of these tasty recipes - but for me the delicious mixture of old fashioned recipes and exotic mixtures were fascinating
   
   This book is definitely at the most accesible part of my cooking shelf and is thumbed through a lot.

1 comments about The Hawaii Beer Book.

1. In "The Hawai'i Beer Book: Bars, Breweries & Beer Cuisine", award-winning journalist Cheryl Chee Tsutsumi provides interested readers with a succinct history of brewing in Hawaii, an informative explanation of home brewing, an illustrated tour of Hawaii's local craft breweries, listings and reviews of local bars and restaurants with a special focus on the beers they serve, suggestions for food-and-beer pairings, beer-related recipes, as well as fun beer trivia. From beer books, to breweriana clubs, to beer related podcasts, "The Hawai'i Beer Book" is a unique, confidently recommended, and thoroughly 'user friendly' compendium of practical and fun information that must be considered essential reading for any resident or visitor with an interest in what Hawaii has to offer for beer enthusiasts.

1 comments about Fork in the Road with Eric Villegas: Michigan Culinary Adventures from the Emmy-winning Pbs Series (Michigan Culinary Adventures from the Emmy-Winning Pbs Series).

1. A companion to the Emmy award-winning PBS cooking show of the same title, "Fork In The Road With Eric Villegas" is a showcase compendium of recipes celebrating the culinary traditions of Michigan. Parisian trained, Chef Villegas also studied at the New England Culinary Institute and in 1987 opened his first restaurant, 'Dusty's Wine Bar' in Okemos, Michigan, and then in 1995 his namesake dining establishment 'Restaurant Villegas' in the same city. His culinary show debut in 2001. Now his legions of fans have access to a beautifully illustrated compendium of his best recipes ranging from Wild Ramp Quiche with Raw Milk Cheddar and Roasted Garlic; Sugar Baked Pear Pizza with Maytag Blue Cheese, Arugula and Toasted Walnuts; and Great Lakes White Shrimp Ceviche with Smoked Tomatoes and Honeycrisp Apples; to Fried Chicken and Buttermilk Waffles with Thyme Lime Honey; Cheese Fondue with Hard Apple Cider; and Potato and Cheese Ravioli Topped with Mixed Vegetable Vinaigrette. Thoroughly 'kitchen cook friendly' from first page to last, "Fork In The Road With Eric Villegas" is an inspired and inspiring culinary compendium that is enthusiastically recommended for both personal and community library cookbook collections.

5 comments about A Taste of Oregon.

1. I am ordering this for a friend in Japan, after having used it myself for years. I give it often as a gift, because it contains so many recipes that are on the "favorites" list of everyone in my family. You won't be sorry!



2. I have yet to try a recipe from this cookbook that I didn't like. I've been using this cookbook for about 8 years, and I have recommended it to ALL of my friends. If you like food, you'll love this cookbook.



3. I personally own over 400 cookbooks & have found Junior League Cookbooks to be one of my favorites. They are "tried & true" recipes for any age. This one contains very unusual recipes & some old standards. Can't go wrong with this one



4. I don't even know where to start. I absolutely love this cookbook. My mother used it when I was growing up. Once I moved out, the first thing on my agenda was to get my own copy. I'm on my second copy (dog destroyed the first one) and it never disappoints. I have given all of my friends copies of this cookbook as well. Everyone loves it. None of my other cookbooks even compare to this one.



5. I ordered and received the Taste of Oregon cook book but the order said the spiral and I received the hard bound. Just wondering if any one has received the spiral bound cook book or if they are all Hard bound even though it says spiral bound on the order?

4 comments about Noteworthy: A Collection of Recipes from the Ravinia Festival.

1. I've been cooking from this book for almost 20 years! The recipes are simple, yet sofisticated, and wonderfully tasty. The recipes are well-written and methods are well explained, so that even the novice cook can enjoy this book. I've given this book as a gift to many people and they too, now find it a favorite.



2. I grew up on recipes from this book and never knew how spoiled I was until I went to college and tried cafeteria food, with my back up being ramen noodles. It's awesome that they finally put it back in print, and I am thoroughly surprised that there are any left in stores. It is tastefully done with great pictures and plenty of culture and historical tidbits to go along with the recipes. Not to mention the actual recipes are fantastic.



3. At first thumb through this looks like a great cookbook. Upon closer review, however, it is about average. Nothing wonderful, nothing horrible. Good cooks probably already have much of what is included in this book.



4. My Mother gave me Noteworthy when it was first published (20 years ago?). She and my Dad always went to Ravinia and picnicked on the lawn. From the minute I opened the first page of Noteworthy,I knew it would become one of my all time favorites! The recipe's are accurate, easy, fun and absolutely crowd pleasers. I also purchased their 2nd published cook book, but the original Noteworthy is still the only one which I use and give as a gift for family and friends. You will never go wrong using Noteworthy!

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.)