Restaurant Books

For anyone who's dined at this gorgeous restaurant in St. Helena and wants to get better acquainted with it's secrets, this book is a must buy! I got this book as a Christmas gift for my husband and we've cooked a couple of the recipes and both turned out really well.

A book of artistry and inspiration, Terra is sure to please the intermediate to advance chef and their diners. A cookbook and a reference, simply wonderful.

Great cookbook for those special occasions where you want to spend the time and resources on making something special. The recipes are a little more time-consuming, the ingredients a little harder to find, but the result is wonderful. Jacques Pepin is simpler (and excellent) and French Laundry Cookbook is even more complicated (but also excellent) - Terra is a great in-between.

I've cooked over 10 of their recipes already and every single one has turned out really well. They're not simple nor for a beginner cook, but if you have a little experience, it'll make for some very memorable dinners.

The desserts are especially great, as are the appetizers.

For those of you fortunate enough to have dined at this world class restaurant, Hiro & Lissa'a book needs no introduction. I was fortunate enough to have found Terra shortly after it opened in 1988 (living in St. Helena at the time) & have been hooked ever since. The BEST dishes of their menus past & present are included in this beautifully illustrated book. Most importantly the instructions are well detailed & the dishes turn out exactly as they do in the restaurant. What more can I say? THIS IS A FABULOUS BOOK!!!!!

Much like it's worthy counterpart's book (Tra Vigne), this wonderful piece should not fail to delight and please all those who happen across it.

First, if you are lucky enough to have dined at Terra, you'll already understand the beauty of (and behind) this book. Quite simply, this is a work of art. Why is that the case? Well...

Design--Beautiful graphic design and photographs. The layout is incredible and the photos are enough to make you drool.

Dialogue--Add to that delightful text and dialogue. Much closer to what this book achieves is the word "prose" as opposed to merely "text." The stories and dialogue are true pleasure to read. It makes this much more than simply a "cookbook."

Recipes--The recipes are, much like the food at the restaurant, exquisite. They are just delicious. Their difficulty ranges from relatively easy to moderately difficult. But, they are very easy to follow, making even the harder recipes accessible to the average "joe."

I strongly urge those considering this one to just go ahead and make the purchase. You will not be disappointed. It will be book you will treasure, and will reach for time and again.

Also, look into the Tra Vigne cookbook. It too is on the same level as this piece.

Everyone who wants to eat well in NYC needs a Zagat guide. It lists almost every kind of cuisine, price level and restaurant location in the city. The reviewers are people just like you and me, they like to eat and they are willing to share their experiences. If you are visiting NYC for the first time, or for the 20th time, you need this book.

If you are planning to take a trip to New York City, be certain that you have the latest copy of Zagat's with you. It will totally enhance your dining experience. don't leave home without it.

i have been to new york city several times and always consult my zagat guide. it has never let me down! i would not dream of not going without it!

This book is awesome!! If you like to go out to eat and try new things this is the book to help guide you. I get one every year and use it all the time. I recommend this book to anyone who goes out to eat in NYC!

Where would we be without Zagat? I don't always agree with their reviews, but it's somewhere to start. After you read the review you can always check out the web site. If anything the reviews are more critical than they need to be. I have never been disappointed.

We used this book every day - and usually more than once. It is filled with great suggestions and recommendations. We found a few entries "outdated," but that can be expected. The suggestions for which shops to visit in small and large cities I found to be particularly helpful. Best book I have ever bought for travel.

Best Places Alaska is an outstanding travel guide that features only the 'best' restaurants, lodgings, and destinations in Alaska, including guides and outfitters in its lists of recommendations for particular Alaskan regions. An excellent, involving survey of Alaska's best places, Best Places Alaska is a recommended take-along tote.

A fantastic guidebook describing some of the off beat places in Alaska. If you want the true Alaskan experience, get this book. It contains over 200 restaurant and lodging reviews and stories of the 'best' places in Alaska. One of the three must travel books (Milepost, Discovering Denali, and Best Places Alaska) if you are going to the Last Frontier.

When planning our Alaska vacation to celebrate my parent's 50th anniversary, we bought this for them to read (since they don't use the internet). They read it with regards to all the stops on our itinerary for the cruise/land package we were taking and found it tremendously helpful!

I have to admit. I went to Alaska alone without a guidebook. But I had a great time anyway! When I came home, I decided to go back again, but this time with a guidebook. After going through many of the guides, we choose this one, because it was written by people who live and work in Alaska. It's full of practical tips ("Bears and Humans), offbeat trivia ("Chicken"), and subtle information ("Eskimo Etiquette"). From small towns way up north, to the rugged beauty of the Kenai Peninsula, and to the urban fun of Anchorage, this guide covers it all. Read this, and you'll be calling the airlines to book your flight the next week!

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.)

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.

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.

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.

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!

`The Arrows Cookbook' combines 156 recipes from the four seasons of the highly regarded coastal Maine restaurant with a experienced amateur gardener's recommendations on planting and running a large southern Maine vegetable garden for the restaurant. The book embodies the familiar mantra of using fresh, seasonal, local ingredients fortified by giving you the information you need to grow fresh, local ingredients. This is the special slant the book offers, as no publisher has yet gotten the chutzpah to charge $40 for a book without trying to give the reader something extra.

The tone of the book is heavily oriented to their rural Maine terroir in style and content. In Maine, the seasons play a much greater role in daily life than they do in California or even in Manhattan. Therefore, the book's attitude toward its product has neither the mystical reverence of Paul Bertolli or Alice Waters nor the high maintenance, high craftsmanship of Daniel Boulud or Eric Rippert. Even though there is considerable respect for ingredients and home brewed food making here in both the gardening in the Spring and Summer and ham curing done in the Winter. There is also no evidence of high tech houte cuisine (there are no prep or cook times or difficulties ascribed to the recipes) or of Napa Valley chic wine recommendations. This is Maine! This is boiled lobsters, boiled meat, and wild apple country.

The asking price of $0.26 a recipe is a relatively high price for the average cookbook. Many very good books average out at $0.10 to $0.20 a recipe, list. What would make you willing to pay the extra toll for this book aside from the celebrity status of the venue?

1. The recipes are good, simple preparations. Of the 156, there are:
Appetizers 27
Salads 22
Main Courses 26 11 of which are for seafood
Sauces 21
Side Dishes 36
Desserts 24

The relatively high proportion of appetizers, salads, and side dishes to main courses is explained by the fact that the menu is different for each of the four seasons, based on what produce is available in that season. There are few or no tomato dishes in Spring and few strawberry dishes in Winter. The up side to this picture is that this book is a very good source for seasonal salads, appetizers, and side dishes. If one's limited cookbook budget was aimed at either seasonally or vegetarianism, this is a very good book. The attention to edible flowers is especially noteworthy.

2. The gardening information is fairly complete for the straightforward vegetable garden. Its primary value is inspirational and getting one started in the right directions. A good bibliography of gardening texts is included. The supplementary books are needed, because these authors are amateurs. I found at least one botanical mistake, but it wasn't serious. The book's value drops off the further you live from the Southern Maine growing zone and the less space you have available to grow stuff. The greatest value of this part of the book is the inspiration it can give to save money by growing your own. I believe the frugality of restaurant operations and the way they treat their prima materia is one of the most useful inspirations for home chefs. The growing of herbs alone in a Manhattan apartment can probably save someone over $100 a year with a commensurate improvement in their cuisine. Check out the price of fresh basil the next time you are in the tomato aisle of your megamart.

The photographs in this book are very gratefully limited to special sections and are of a reasonable quality. I have given up assigning demerits for photos, which have the center of a plate in focus and the front and back out of focus. All are about the food. No sous chefs hamming it up for the camera. Very commendable. One regret I have about the photography is that the book gives special attention to a very large arrangement at the restaurant entrance which changes at least seasonally, yet they give not a single photo of this great work, even after giving a detailed description of how to construct one. There are also many small black and white photos related to the text, but with no caption. Occasionally disorienting. Lastly, I miss a few more photos of their extensive garden and greenhouse(s). I start to get the sense that, like Emeril's recent cookbook, this book is aimed at being an elaborate advertisement for the restaurant.

This is good and more than commonly useful book. At a discounted price of $30 or less, I recommend it.

When I need to plan a dinner for friends that are not foodies this is the first cookbook I choose. The recipes are delicious, easy to prepare and are not over the top. Every recipe has been meticulously checked and all have proven to be delicious. The book helps capture the feel of eating at the restaurant. The seasonality of the book's organization helps us northern new englanders plan an appropriate meal.

This book is a must have. The recipes are fun and easy to prepare. When my family goes to their restaurant we are always treated as family. So many of the recipes are great that I can't even pick a single one as my favorite. What really puts this book into the next level is the way that they use seasonal ingredients. A must have.

As both a cook and a gardener, this cookbook is a treat. Oganized by season, the recipes use fresh fruits, herbs, and vegetables found in the garden and at the farmer's market. There are ambitious recipes that call for a lot of time and preparation, as well as extremely simple fare. The book also gives hints and instructions for everything from freezing berries and shucking oysters to building raised beds; even providing advice on whether or not to buy a greenhouse! You can plant the authors' "10 veggies that let you have a life," and then use their recipes to create such dishes as Red and Golden Beet Salad or the very simple Ginger-Roasted Parsnips. Armed with my seed catalogs and Frasier and Gaier's cookbook for inspiration and ideas (not to mention a slice of Super-Moist Apple Cake and a cup of coffee), I am looking forward to planning my garden for 2004. I can hardly wait until next year's harvest!

Anyone who's ever visited Arrows Restaurant in Ogunquit, Maine, knows the owners are sticklers for exquisite detail. From the views of the lush and meticulous one-acre garden out the freshly painted farmhouse windows, to the seasonal food artfully arranged on the plate, the experience is a treat for the eye as well as the palate. With the garden full of flowers, herbs, vegetables and heirloom tomatoes for inspiration, the food is creative and bursting with bright and subtle flavors.

The owners' first book reflects this with a balanced presentation of recipes, gardening advice and personal details. Organized seasonally, the authors showcase Maine staples such as lobster, Maine shrimp and cod and halibut, fiddleheads and blueberries. But the fiddleheads come served in brown butter with Bundnerfleisch, a German cured beef (you could also substitute prosciutto or smoked salmon); the lobster comes in an Asparagus Soup with Lobster, Morels and Chervil, and the lobster salad is served, not with mayonnaise, but with Tomato-Tarragon Vinaigrette.

The authors cross cultures freely and do not mind a little extra effort for a spectacular result. The skewers for the Chinese-inspired Grilled Lamb Brochettes on Basil Skewers with Spicy Basil-Cilantro Marinade, for instance, are basil stems left to dry over the winter.

Each chapter opens with a short essay on the season and state of the garden (which provides 90 percent of the restaurant's produce) and business, then moves on to feature appetizers, main and side dishes, sauces and desserts. Recipes are prefaced with short, useful notes on growing (even in Maine, "tomatillos grow like weeds"), selecting (the best piece of bluefin tuna, for instance), variations, accompaniments, and cooking tips.

Interspersed with the recipes are short gardening pieces - how to grow tomatoes or peppers, growing and using herbs, watering with soaker hoses, using up zucchini, making the most of a small space, edible flowers, saving seeds and lots more.

But the food is what Arrows veterans are looking for here. For a tantalizing taste of summer, try a Sweet and Sour Fennel Salad or a simple plate of Marinated Tomatoes or a Sugar Snap Pea and Rock Shrimp Salad. Then maybe some Maine Sweet Clams with Risotto and Arugula, or Grilled Rib-Eye Steak with Herbs and Caramelized Onions. Accompanied perhaps by some Thai-Style Corn-on-the-Cob (soaked in coconut milk, grilled), or Yam and Leek Gratin, and your own Onion and Rosemary Focaccia. Topped off with Cinnamon Basil Shortcakes with Peaches or Blueberry Ice Cream or Steamed Raspberry Pudding.

This is an attractive, personable, conversational book, as much fun to cook from as to browse. The recipes are not difficult, though some are time consuming and many feature ingredients you can find, but not necessarily at the local supermarket (but isn't a new discovery half the fun?). A delightful book and a kitchen inspiration.

I frequent New Haven for business at Yale, and Claire's is my favorite eatery. Even my non-veggie friends love it. The cookbook has a wide variety of dishes, the Angel Hair Pasta Salad being a family favorite. The Lithuanian Coffee Cake is also good, but doesn't measure up to the original at Claire's. If you are vegetarian or love good food, you'll love this cookbook.

This vegetarian cookbook is one of the best I've read and used yet. I've made several recipes and they are easy, fast, and delicious. Another thing I liked about this cookbook is that most of the ingredients you will have on hand or they are easily accessible at any grocery store. I recommend this book to anyone.

Visiting Claire's Corner Copia for lunch was always a treat when I was growing up in New Haven, so I was very excited when my mother gave me Claire's cookbook for Christmas 2 years ago. It did not disappoint. The recipes are delicious and easy to follow and many have an Italian flavor. I think the best recommendation I can give is that my meat-loving husband enjoys the meals I have prepared from this cookbook- his favorite is the Eggplant "Meatballs"- try them!

When I lived in New Haven, my favorite lunchtime place was Claire's Corner Copia. My favorite lunch was soup, a mini loaf of bread and carrot cake with butter cream frosting. The frosting was so popular, it was kept in a bucket, and the staff would scoop out a giant portion and slather it on the cake. I'm so glad I can make it from this cookbook now that I'm on the west coast and can't make my weekly trek to Claire's. And the soup! I never had a bad one--they were all great, and they're here, too. Get this book and also Claire's Italian Feast. If you can't get to the restaurant, these recipes are the next best thing.

I had been wanting to visit Cliare's for weveral years. Last summer, I finally ate there, and enjoyed every bite, especially the trifle dessert. Also on the trip, I purchased this cookbook, and absolutely love it. I'm critical of many books, but find this to be very well-written. Each chapter is preceded by personal information, recipes are easy to follow, ingredients easy to find, and the finished product is very delicious. A cookbook that I will use over and over again, unlike many others which are not as easy to work with. The cover is very colorful and enticing. I'm ordering one for a friend, and hoping for a return-visit to Claire's. I'm from New York City, and have lived in four states, and Claire's is one of the best retaurants in the U.S. ----Maure, in Illinois

This book is the source to all of your questions regarding Construction Management. This is a "must buy" all the way! The teachings of this book are valid and mandatory for all Builders, Sub Contractors, and General Contractors. If you want to do things right and boost your potential, than read this book.

I purchased this book for my son. He said it was very helpful and very informative. It tells you exactly what you need to know.

Upon graduation from Georgia Tech's building construction program in 1982, I went to work for Nick Ganaway. One of the many reasons I selected his company was his obvious knowledge of business. Even more, I appreciated the motivation he placed in us (and himself) to always become better as contractors and as businessmen. We met frequently to "log in" new discoveries, efficiencies, risks, and methods of profitability that he had wisely accumulated for us. As I "ventured out" into the world and developed my own business with very little experience, I quickly noticed that although I was a "great" project manager that running a construction company was an entirely different issue. For example, do you understand the unique requirements of the construction firm owner? Terms in the project owner's construction agreement that can unfairly shift major risk onto your plate and what to do about them? How to ensure that you get paid for change orders? What to do when hard times suddenly strike (and they will)? After 25 years of experience in operating a commercial construction company, Mr. Ganaway explains chapter-by-chapter these and every other risk area you must manage if you are going to survive in construction. I know these explanations well as they ring in my mind from discussions with Mr. Ganaway concerning my very first projects and through calling for help with running my own construction business. You will feel like you're having these same discussions with him as you read this book. Every contractor, project manager, and construction student should read it. Today I use this very text to teach our students at Georgia Tech's building construction program how to run a business, as well as consulting in the same area. His principles work!

An added bonus to this text is the final chapter, where Mr. Ganaway makes the case for specializing in chain store construction. To "outsiders" who have not reviewed this market segment, I think you will be surprised at the benefits. If you are not already specializing in a niche market, this chapter is sure to start you thinking about it.

This is the first straightforward, down-to-earth book on how to run a construction business that I have come across. A realistic account of what it takes to start an enterprise and what it's like to be a contractor. Anyone contemplating starting their own construction company should read this before attempting it and every contractor already working at it should study Nick's work to learn how to do it better and to realize that they are not alone when they discover just how challenging and difficult the struggle for success can be. Everyone associated with the construction industry should read this book to gain an understanding of how the business really works.



Thomas, C. Schleifer, Ph.D.

Visiting Eminent Scholar
Del E. Webb School of Construction
Arizona State University

Author, Construction Contractors' Survival Guide

If you are a person that is just starting out in the Construction industry, this book can help guide you in the right direction. Many mistakes that I have made in the past 10 years are covered in these pages. I wish I would have had this book back then. It would have made our company grow and prosper without the glitches. I highly recommend this book.

Ms. Booth gathered an extraordinarily versatile collection of very capable professionals willing to share their memorable recipes. Those of us fortunate enough to have received this book as a gift can leisurely savor diverse meals we were unable to enjoy while scurrying through the mountains during our hurried ski vacations. Anxiously awaiting a sequel...please.

We have tried about ten recipes so far from the book and have been pleasently surprised in the outcome. In addition, the photography puts you there. Highly recommended!

This cookbook combines the ease and speed of preparation with beautiful pictures of Colorado. Most ingredients are readily obtainable at my local supermarket. The dishes taste great and never fail to get me compliments from my guests. Ms. Booth has done a remarkable job of getting some of Colorado's best chefs to let us in on some of their best recipes.

This cookbook is both a feast for the appetite and a feast for the eyes. It presents a great variety of delicious meals in an easy to follow "no fail" format. I'm a cookbook collector, and this is one of my favorites.

This is a great cookbook. The recipes are easy to use and create elegant meals. The photographs by John Fielder are gorgeous. It's also a terrific present for anyone.

I picked up Sharpeshooter, the first in Nadia Gordon's Sunny McCoskey series, at a local wine store in San Francisco. I enjoyed it so much that I immediately ordered the other available books in the series and ordered them new rather than used from Amazon (I believe in supporting writers when I enjoy their work) and was not disappointed. If you like food, wine, engaging characters, and intriguing mysteries, read this series! And don't forget the bottle of wine to go with the read!

Whether you live in the Napa Valley, or just enjoy visiting it, you'll love the setting of this book. Sunny, the main character, is a lovable, but unintentional sleuth intent on solving a murder. If you're a wine fan, you'll love the references to real wines in the book, learn a little, and enjoy the aromas of a great mystery! I've already purchased her other book!

I have been waiting this book ever since I read Nadja's first Napa mystery and burned my skin badly while doing it (beach reading). Previous book was a serious page turner and so is this. I commute to work everyday to Manhattan and this book is the reason for some of very irratated patients (I'm working for an dentist) who had to wait outside until I came and unlocked the door. I missed my stop twice going to work and once while getting back home. Parsippany doesn't have too many stops for the train so I ended up walking back home (3 miles, thank you Nadja). I love the book and I love Nadja. Thank you for making my life difficult for few days but it was worth it. But I can assure you I will stay home when the next one comes out.

This is clearly aimed at foodies and wine lovers, but even though I can just barely tell a pinot noir from a cab, I enjoyed it. The mystery plot is a little thin (though intriguing), but the real delight is in the dialogue. Nadia Gordon is one of the few authors who can nail witty, contemporary dialogue without it sounding forced or precious. I did live in Northern California for awhile, and I wallowed in the nostalgia brought on by vivid descriptions of (among other things) winter rains, organic produce, and the ridiculous behavior of yuppie wine snobs.

I have been waiting this book ever since I read Nadja's first Napa mystery and burned my skin badly (beach reading). Previous book was a serious page turner and so is this. I commute to Manhattan every day to work and this book is the reason for some very irratated clients who had to wait outside until I came and unlocked the door. I missed my stop twice going to work and once when getting back home. Parsippany doesn't have too many train stops so I ended up walking back home (3 miles, thank you Nadja). I love the book and I love Nadja. Although I hate you little for making my and my clients life difficult for few days but it was worth it. But I can assure you that when the next book comes out I will stay home in bed and under my warm blanket. Would you Nadja care to join me?

I have been a Chef for 16 years. It's rare when a book excites me as much as Dominique's has. He demonstrates a fresh new approach to Classical French Cooking Techniques. The Tropical flavors that he interweaves with French influences are totally unique and exciting. The book is a must have for serious culinarians as well as the home cook.

...I decided to buy this book in order to recreate that experience,so i tried the cured salmon,(the eggplant is to die for)the chicken mousse was sublime.The book gives you so much information on how to learn the basics and gives you the confidence to cook like a chef.This book is a must for all food lovers.

i was very facinated by this young chef talent and passion about food . i tried the tuna and pineapple ,the crab roll then got a bit more adventurous and tried the sugarcane sweetbread .all were really really good . i just wish that my latitude was as good his latitude!

When I visit New Orleans, Dominique's Restaurant is my favorite, so I was excited to see he had put out a cookbook. I found many of my favorites from his menu in the book which was great. It is obvious Dominique is an extraordinarily talented chef who has traveled the globe and his cuisine reflects it. His use of Asian ingredients and light approach to French food is indeed refreshing...especially coming out of a city like New Orleans. If you can't make it to his restaurant, pick up his cookbook and try your hand at his recipes. You will love the unique taste of the dishes. Here is a chef who treats food with respect and elevates it to an art form...something lacking in many of the showman T.V. chefs of today.

What a fabulous find--fusion food finally hits New Orleans. This is like no other New Orleans cookbook in my library. If you love ginger, lemon grass and healthy cuisine, you'll love cooking from this book. Not for the beginner as many of the recipes require lot's of prep. and familiarity with cooking techniques. If you are planning a dinner party or a special dinner for two, add this to your library--you won't regret it. Even if you don't cook, the pictures are beautiful and will make you want to cook so you can enjoy this amazing food.