Campbell's 1-2-3 Dinner Review

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(More customer reviews)This colorful cookbook is hardcover but lays flat so you can easily read while cooking. Every recipe has color photo with shortcut ingredient photos as well. Lots of really tasty meals that will thrill your family! The table of contents gives you 11 categories to choose from! Here is the list:
Classics
20 Minutes
Chicken & Pasta
Chicken & Rice
Beef
Pork
Fish
Vegetables
Tacos
Burgers
Sandwiches
This cookbooks has some great party recipes such as the Beef Taco Bake & the Pan Roasted Vegetable & Chicken Pizza. This is a great cookbook to add to your collection! Enjoy!

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Turn simple ingredients into easy meals with the one-and-only Campbell's! This practical guide is the ideal tool for the busy cook because it helps you create delicious meals in a just a few simple steps. This convenient cookbook features:Sturdy, wipe-clean board pages Full-color photographs Dozens of delicious, three-step recipes And much moreFrom Chicken & Broccoli Alfredo to Polynesian Pork Chops to Florentine Casserole, with Campbell's, cooking is as easy as 1-2-3!

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A New Way to Cook Review

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(More customer reviews)If I had to live with only one cookbook, or were recommending a single volume for any contemporary cook, it would be this. While it does not cover in detail beginning cooking technique such as knife skills, basic cuts, and identification of tools, it provides substantive information and such an intelligent point of view that even a modestly-experienced cook could utilize it. Schneider's approach, not really new to readers familiar with the also wonderful Martha Rose Shulman and Rozanne Gold, among others, is nevertheless a practical way of eating healthy in delicious, sophisticated dishes.
Schneider endorses the practice of replacing heavy and often unhealthy fats with herbs and spices. By using wholesome fats judiciously, by highlighting intrinsic flavors, and by using taste rather than slavish adherence to tradition, she presents a mighty range of wonderful recipes. The recipes also turn out fantastically. Her straight forward, first person writing reveals her love of food and is devoid of pretentions. The recipes include informative introductions, exceptionally helpful notes about ingredients, variations and extensions, and guidelines for advance preparation. The book is gorgeous looking, with a beautiful lay out and user-friendly format. The index is complete and detailed, and each section of the book lists its recipes for the convenience of a cook looking for, say, ideas for tonight's soup.
The sections of the book include a great Vegetables chapter, Beans/Legumes, a wonderful Pasta chapter, Grains, Seafood, Meat/Poultry, Breads, a fantastic Soups section, Salads, Desserts, Flavor Essences, Broths, Oils, and Sauces. An appendix provides nutritional analyses of the ingredients and each dish (including calories, protein, carbs, fat, fiber, and sodium for dieters.) Large and weighty, the book would make a great gift and addition to any cook's library.

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Estonian Tastes And Traditions (Hippocrene Cookbook Library) Review

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(More customer reviews)This book is great for all aspects of Estonian cooking. I am an Estonian-American 1st generation living in Australia. I have tried for years to do the 'Kringel", festive raisin bread, and all have been sorry attempts. This is the only book that has taken me through it step by step, and this Easter it was terrific. Exactly as my mother used to do. The same with the other receipes, although there are various American additives used which are not available overseas, ie 'Knorr aromatic seasoning'. , 'Old Bay seasoning'. I either do not use it, or use something else. So far it has not proven to be a great obstacle, only a slight irritant.

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Join Estonian-American Karin Annus Kärner on an exploration of Estonian cuisine. The family recipes contained within were collected by the author from Estonians both at home and abroad. They include such classic dishes as jellied veal or pork (sült), blood sausages (verivorstid), saurkraut with barley (mulgikapsad), beet and potato salad (rosolje), and a cranberry-farina whip (roosamanna). This comprehensive cookbook contains more than 150 traditional and modern recipes, all designed for the modern kitchen with readily available ingredients. The book also includes extensive historical and cultural information, and an Estonian-English/ English-Estonian glossary of culinary terms.

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Cooking Outside the Pizza Box: Easy Recipes for Today's College Student Review

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(More customer reviews)I originally bought this book for myself, and found it to be too introductory for me, so I gave it to my brother, who despite being older than me still calls me to ask things like how you mash a potato. The recipes are very easy to read, making no assumptions about previous knowledge, and they utilize store-bought pre-prepared ingredients (the author is especially fond of frozen potsticker dumplings) in a way that is helpful to college students, although I thought occasionally the scratch alternative would have been no more difficult and probably cheaper and better tasting.
What I love best about the book is the way it is organized. Recipes that require no cooking or are microwave-only are marked with big icons on the page, and while the recipes are organized by meal or food type, like most books, the book also contains multiple tables of contents that group the recipes differently--vegetarian, microwavable, appropriate for a date, seasonally, etc.--and even has one set of listings that put together recipes for a complete meal. While not particularly elaborate (as most of the recipes are pretty simple anyway) I love this feature, because matching flavors can be particularly difficult for a new cook, and for any cook a recipe book can be unhelpful in planning a meal if you don't kind of already know what you want.
The first section of the book is also really good for first-timers because it goes over the basics of setting up, cleaning, and sharing a kitchen. It provides lists of basic equipment and the basic ingredients you should always have on hand, and this list is in general pretty sensitive to the limitations of dorm sizes and mini-fridges. It even gives cleaning instructions for some of the less obvious cleaning challenges in the kitchen. I thought the list of things to discuss and agree on with roommates regarding kitchen use was particularly helpful. Lastly, the book itself is well-designed, being spiral-bound rather than a traditional paperback, so that it lays flat easily while staying open to the same page hands-free. This seems like a silly note, but I have a lot of cookbooks, some with a similar target market as this one, and I've had to waste a lot of time copying recipes down onto other paper or recipe cards just because I needed both hands and the book kept closing itself or flipping to another page.
In summary, a great book for someone who doesn't know anything about cooking. Would make a great high school graduation gift perhaps made more interesting by pairing it with some of the basic kitchen tool necessities listed in the first few chapters of the book.

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Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam Review

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(More customer reviews)This book more than fulfills my expectations of a book on SE Asian food. There are excellent introductory comments about the background to foods from different areas and easy to follow recipes.

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Schuler's Cookbook: Fresh Recipes & Warm Memories Review

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(More customer reviews)Having grown up in Michigan, I have many fond memories of Sunday brunches at Schuler's in Marshall, Michigan. Originally opened in 1909, Schuler's is a Michigan fixture that specializes in heavier traditional dishes such as prime rib and London broil. The attached pub, Winston's, features some lighter bar fare such as the classic Schuler's Bar Cheese and barbeque meatballs.
Jonathan Schuler represents the fourth generation of Schulers behind the restaurant. He serves as narrator and guide to the many traditional and updated dishes featured in Schuler's: Fresh Recipes and Warm Memories. Classics such as Schuler's Bar Scheese (vastly superior to the bland supermarket variety; Schuler's sold the recipe to Cambell's Soup in 1982) and barbeque meatballs sit side-by-side with more contemporary offerings such as Goat Cheese Gratin, Savory Pesto Cheesecake, Creamy Sauteed Morel Mushrooms, and Baked Artichoke Hearts with Bread Crumbs and Fresh Herbs.
Sandwiches includes such gems as Roasted Vegetable Panini with Handmade Hummus and Feta Cheese, Schuler's Classic Reuben, and Fresh Basil, Tomato, and Camembert on Grilled Sourdough.
Soups include Schuler's divine Seafood Chowder, Midwest Corn Chowder, Pumpkin Bisque, and Michigan Bean and Vegetable Soup.
From the lakes and oceans, we have the Perfect Crab Cake, Broiled Whitefish with Herbed Butter (a Michigan delicacy), Grilled Salmon with Balsamic Vinegar Roasted Beets, and Hazelnut Crusted Walleye.
There is also a large assortment of meat- and game-based recipes such as Venison Ragout, Venison Loin with a Cherry Cognac Sauce, Prime Rib, Pan-Roasted Duck, and London Broil.
To round out the collection of favorites, there are also numerous recipes for bread, salads, omelettes, pastas, simple and delicious vegetable sides (Roasted Asparagus with Pine Nuts, Cauliflower with Lemon and Herb Butter, alcoholic beverages, and divine desserts, including Schuler's classic Baked Alaska.
The cookbook is beautifully presented, featuring a very informative introduction about Schuler's origins and family ties, changes that the restaurant has undergone across the decades, and numerous photos of the restaurant, including overlays of the many famous literary quotations painted along its walls.
Recipes are clearly presented step-by-step, many with an informative introduction from Jonathan Schuler on preparation and presentation, and the included photographs are mouthwateringly gorgeous. Jonathan's guidance is easy to follow, with no "fancy" equipment or techniques necessary, so this is a perfect cookbook for the beginner as well as the professional. This is a beautiful tribute to a Michigan dining institution, and one that brought back many happy memories of dining at Schuler's over the last twenty years.

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The Soups of France Review

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(More customer reviews)I urge you to buy this book or at least look at it. It is a beautiful book. Charming in style with beautiful images. But the best part is that it is not just a rehash of old recipes, or recipes congured up to be different. When you eat one of these soups, there is a depth to the flavor, and you could think you were in France. I commend the author for preserving these old soups.

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Eating Well When You Just Can't Eat the Way You Used To Cookbook Review

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(More customer reviews)if you know you have to change the way you eat to feel at your peak for the second half of life, look no further, this book takes you along this new path with a sense of adventure and practicality. the author understands the conflicts of time crunch with the desire to take care of ourselves . Her years as a caterer bring both elegance and ease to every aspect of shopping preparing and cooking she shares her tips and techniques that make cooking fit into our lives and she encourages eating and entertaining as a social connection with family and friends that is an absolute boon. Itkeeps me from buying into the idea that there is no reason not to survive on take out and prepared foods, she is interested in food as a way of flourishing.That really appeals to me.

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Dok Suni Review

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(More customer reviews)Being korean-american, I guess my expectations were too high. I thought that since, the authors of this book were korean, that this book would help me hone my korean cooking skills. I was very disappointed because there are not that many recipes contained in the book and also many of the techniques used are not traditional. The recipes turned out okay, but they seemed to be lacking something. The ingredient list and techniques used seemed to be simplified so that they would be easier for nonkoreans. However, for someone who is unfamiliar with korean food in general, there are not enough pictures to help them. There are 8 pages of pictures and six of them contain pictures of finished products.

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Harriet Roth's Cholesterol Control Cookbook Review

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(More customer reviews)This book offers you the opportunity to change your eating style, understand why and lose weight in the process. My husband and I followed Harriet's lifestyle of eating suggestions and were surprised at the quality and tastefulness of the receipes. The added bonus was an ease in losing 34 lbs(my husband) and 17 lbs (me). The important part for us is the continuation in our pleasure in following this new lifestyle of eating and looking so great!

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The Seasonal Palette Review

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(More customer reviews)I'd recommend this book to anyone who likes throwing luncheon and dinner parties, casual or formal. Also, there are some great recipes using fresh ingredients depending on the season, such as the Avocado, Tomato, Cucumber Dice salad, one of my favorites... MMM!!

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The Schwarzbein Principle Cookbook Review

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(More customer reviews)Dr. Schwarzbein has created a fabulous EASY program, and her recipes are da bomb! I have lost 15 lbs in 6 weeks, and it's been effortless - I could easily do this forever. Her food is delicious, easy to make, and REAL. There's no bizarre ingredients that you can't pronounce.
And about desserts, well they technicaly aren't legal. But I've had dessert almost every day while on her program *and* losing weight. And I'm not talking about sugar free Jello! I mean real cheesecake, real chocolate truffles, real whipped cream on berries. If you get her other book, "The Schwarzbein Principle", you learn about what foods affect you in what ways, and how to eat carbs so that your system responds the way you want it to.
You *must* get this program!

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Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn't have to be difficult, boring or fat-free!


With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken sate with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut.

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Leslie Mackie's Macrina Bakery and Cafe Cookbook: Favorite Breads, Pastries, Sweets and Savories Review

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(More customer reviews)i saw this bakery on a food network special. the cakes and breads looked so good i had to buy it. i've made a couple of things out of the book. they turned out exceptional. i still get requests for the cake i made out of it two years ago. the thing is, for me the amateur baker, the recipes were kinda intricate and hard to follow/understand. it can be done. but with some work and concentration--no kid interruptions that's for sure.

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Macrina's irresistible creations, from rustic potato bread to pear and cracked pepper bread to crisp, crackly baguettes, have made Seattle a culinary destination for fans of scrumptious baked goods. Author Leslie Mackie, revered by chefs and artisan bakers throughout the country, brings her talent and passion to this beautiful cookbook. The recipes here run the gamut from simple morning muffins to impressive European pastries and show-stopping desserts. Now customers, cookbook buyers, and food lovers everywhere can experience the delicious offerings of Macrina in their own kitchens.

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The San Francisco Chronicle Cookbook Review

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(More customer reviews)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.

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San Francisco is world-renowned for its chefs and restaurants, and the acclaimed food section of the San Francisco Chronicle is widely acknowledged to be one of the best food sections in the country. Regular contributors include some of the finest chefs and food writers anywhere, among them Joyce Goldstein, Flo Braker, Alice Waters, Jeremiah Tower, Marlena Spieler, Janet Fletcher, and Georgeanne Brennan. Michael Bauer, the food editor of the Chronicle, has assembled here a definitive collection of recipes that represent the best of California cuisine-simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. Including 325 recipes, for soups, salads, appetizers, meat and vegetable entrees, condiments and relishes, as well as desserts, this inspiring new cookbook is sure to take its place with The New York Times Cookbook as an indispensable and beloved classic.

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The Trader Joe's Companion: A Portable Cookbook Review

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(More customer reviews)I have used Cooking with All Things Trader Joe's for going on two years now - hands down it's my favorite cookbook and I use it several times a week. Most of my go-to dishes are from that cookbook. I was thrilled when I read an article about this new one coming out and snatched it up. I really liked the idea of a "portable" cookbook for taking to the store with you - just stick it in your purse and consult it as you go through the store picking up ingredients. I can't tell you how many times I would stop by TJ's on the way home from work and wished I had some recipes with me rather than randomly picking up products. The size is kind of like those wine guides - tall and narrow - so it definitely is compact and very cute. The recipes are more of the same quick and easy type as before, with all kinds of cuisines. I had discovered the Simply Quiche recipe on their TJ blog actually, and it's here in this book - it's one of those recipes that is fantastic and gets even better as you try your own variations. Lots of great salads too. The Coffee Chocolate Fudge is a-mazing and addictive. Keep 'em coming!

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On the heels of the original Trader Joe's cookbook "Cooking with All Things Trader Joe's," this portable cookbook is filled with quick and easy recipes featuring Trader Joe's ingredients and time-saving tips. This collection of recipes includes author favorites from the original cookbook, favorites from their blog, and new recipes being unveiled for the first time. Delicious and healthy dishes feature everything from American comfort classics to ethnic fusion delights, vegetarian dishes, family-friendly meals, and entertaining ideas. This tall-and-skinny cookbook is the perfect take-along size for trips to the store or planning meals on the go.Recipes take advantage of the array of prepped and fresh ingredients at Trader Joe's to create gourmet meals in a fraction of the time it would take from scratch. Most recipes require only 10-15 minutes of prep time, making homemade food possible any night of the week. A sampling of the recipes includes Tomato and Mozzarella Skewers, Spicy Asian Slaw, Cream of Broccoli Soup, Herb Crusted Tilapia, Simply Quiche, Eggplant Parmesan, Lime Grilled Chicken, Coconut Curried Vegetables, Baked Sweet Potato Fries, Chocolate Coffee Fudge, and No Moo Mousse.

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The French Laundry Cookbook Review

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(More customer reviews)A beautiful book that is nice to browse through for the non-culinary inclined and inspirational to those who love to cook. Keller is a genius, that is evident in the recipes. However, to successfully recreate a French Laundry meal from this book will be a daunting task for the more experienced home cook and virtually impossible for a beginner. The small portion sizes require at least 4 or 5 dishes to comprise an entire meal (although the recipes may be scaled up to more typical serving sizes without much problem). The book can be pretentious (witness the blurb entitled 'the importance of offal'), includes recipes that 99.9% of readers will not bother to attempt (stuffed pigs heads, for example) and more than a few recipes require a very well equipped kitchen to pull off (juicers, mandolines, silipat baking sheets, variety of strainers, etc...), but all seem accessible if you take your time and have mastered some basic cooking skills. A very fun and informative book for those who love to cook and enjoy a challenge in the kitchen. If you are serious, you will have a blast, learn a lot, and eat some spectacular food. If the food tastes this good when I make it, I can only imagine how good it is at the restaurant.

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The Book of Soups Review

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(More customer reviews)There are exactly 110 soup recipes in this book, all of which are truly exquisite. The illustrations are great - every recipe comes with 3 illustrations and a photo of the finished product. It contains some classic recipes, such as the Chinese crab and sweetcorn soup, the Egyptian lentil soup, the French onion soup, and several others. It also offers a great variety of very innovative soups, such as the cool cherry soup, omlette soup, pesto soup, and a pumpkin soup. The chapters are divided as cold soups, fish soups, cheese and egg soups, grain soups, vegetable soups, meat and poultry, and special occasion soups.

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