Restaurant Books

I am very interested in reading restaurant reviews. We dine out very often, and found Gayot's guide to be very right on target. It was great to find a guidebook that also included wine country dining, as Sonoma County is an important and exciting area for food and wine. The reviewers were not biased towards famous or trendy restaurants. They mention several not yet well known "jewels" for the reader to discover. Much better than Fodor's or Zaggat's.

I am very interested in reading restaurant reviews. We dine out very often, and found Gayot's guide to be very right on target. It was great to find a guidebook that also included wine country dining, as Sonoma County is an important and exciting area for food and wine. The reviewers were not biased towards famous or trendy restaurants. They mention several not yet well known "jewels" for the reader to discover. Much better than Fodor's or Zaggat's.

This is a great book, and luckily for travelers to Europe, it is part of a series. I've travelled with these books to London, Paris, Italy and Spain and have found all of the gems included on the pages absolutely on the mark. The description of each restaurant is quite useful and you know exactly what to expect when you walk into the front door. Not only does Sandra describe the decor and atmosphere, in many descriptions she also includes good picks for menu items, as well as any cost saving tips. This book will guarantee that you have a great meal every time you pick it up.

The book is especially great for travelers since you don't have to plan your meals in advance. There are great finds in almost every part of the city and all you have to do is open to the map page to locate a handfull of close restaurants, then read about them. I've found many of my favourite spots this way and most of these are visited by locals only - a great bonus!

Just returned from Spain yesterday. We visited Pamplona and Barcelona. This book covered restaurants in Barcelona, Madrid, and Seville. The book was 5 for 5 of the restaurants we tried for GREAT VALUE value. The food was great, the writeups were very descriptive, and the five restaurants were a 100% hit with all five in our travelling party. We did not have a similar book for Pamplona, and did OK in finding good dining, but not nearly as well as we did in Barcelona. The book will pay for itself the first day. The first thing I did after returning home was to get on Amazon and order several more of this authors books.

In Barcelona I recommend especially the "Els Quatre Gats", (The Four Cats), a former Picasso hangout with charm, piano - violin music, and a great meal for 5 adults with dessert and wine, for less than $100. I would also, highly recommend the Hotel Gravina.

Good luck and good eating!

Armed with this book, my husband and I hit the culinary trail in Santa Barbara and found that the reviews were on the money! We uncovered some hidden gems which made the most out of our summer vacation. We once strayed off the list of recomendations and ate at Joe's Cafe on State Street. A Los Angeles friend had suggested it and now I can see why the "unknown critic" did not.

We loved, and well-used this book when it 1st came out in 1990, and again in 1994. It is again 4 years later and we are ready for the next edition. There have been many changes in restaurants in Santa Barbara since then, and we hope our "unknown author" or another, will get us up to date.

This is a very nice sushi guide,in Japan and out of it with great advices for places to go eating..

I have been looking for a book like this ever since my interest in sushi became deeper. Even though I've been eating sushi for many years now, my knowledge was vastly expanded by this book. I personally enjoyed seeing the nutrient content of the fish per piece and when the best season was to consume certain fish. Carl was also able to share little extras he learned in his search of sushi. For example, I didn't know that the wasabi we get is most likely not true wasabi or the proper etiquette one should have at the bar. I believe that as the name implies this is a truly gastronomic guide to the world of sushi.

This book completely changed how I saw restaurants and the people who put their time, hearts and souls into food- in a way that no other book has done before. There are so few opportunities to peek behind the curtain of the glamorous restaurant industry and meet the power players who are behind it, and Jenn Garbee takes us on a ride that makes you feel like an insider. Travel and learn (and taste) along with the author on this gem of a book!

P.s.- This book is a can't miss, and it's a wonderful gift; i bought it for my mom, who in turn plans to buy it for her friends for the holidays.

The basic idea is great: food and travel writer Jenn Garbee goes on a tour of clandestine restaurants all over America, and you get to tag along. Well-written and fun to read, this book exceeded my expectations in every way. It is simply terrific, and marks Garbee as a rising star among food writers.

For foodie readers who are familiar with Garbee's work in the L.A. Times (where I first read her), this book is even more a delight--long enough to showcase Garbee's unique voice and sharp observations, loaded with great stories, and there are recipes to boot!

Be careful who you lend it to--it's so good they will never give it back! I bought two copies already (and already have a number of people in mind who will be getting this as a gift in December!).

Jenn Garbee will take you on the food adventure of a lifetime. She will open your eyes to so many hidden food treasures. I can't wait to travel around and check out many of these hidden gems that Jenn Garbee describes! This is a must read for anyone looking for something out of the ordinary and incredibly fun!

Written around the same time as JM Hurst's "The Profit Magic Of Stock Transaction Timing". Explores the links between cycles, volume, fibonacci, harmonics, support and resistance, and price. If you liked JM Hurst's book, and want to understand more, then this book may be what your looking for.

This one of the best books I have ever read on why cycles exist and how cycles can be used to improve your investment strategies

As resident chef at Canterbury NH Shaker Village, Paige focuses on simplicity, tradition and local ingredients. Recipes for dropped dumplings, corn chowder (with five variations) steamed brown bread, Sister Rebecca's cold pickle and Sister Ethel's deep-dish custard pie are accented with Shaker photos and essays on such traditions as Shaker brick-oven baked beans and Shaker Thanksgiving as well as snippets of advice from The Shaker Manifesto, their 19th century newsletter.

This is a charming and useful New England treasure with recipes to try on every page, from a simple fiddlehead fern saute or creamed oysters to potato-crusted salmon on creamed Maine crabmeat; venison meatloaf or butternut squash puree with cranberries.

This is the best, the easiest, the tastiest way to re-create your grandmother's cooking. Simple directions and easily-found ingredients plus appetizing-looking pictures of the food get you going. Preparation and cooking times are included.

We have been to the Shaker Village in Canterbury, eaten at their candlelit dinners - and then I have come home and followed the recipe in the book for what I ate the night before - and it both looked as good and tasted as delicious as when their chef prepared it.

This is one of my all-time favorite cookbooks.

This is a wonderful book about eating in the South, eating out and eating in, about a whole host of things like family and fellowship that gather around any groaning board in the south, and what you want to eat where and what the people who live there eat, how to cook it and where you're likely to find it at a reasonable price made by food-loving hands. John Egerton clearly ate his way across the south to write this book, and he was careful to stay well off the beaten path. It's anthropology, sociology, recipes, culture and good humor, from the North Carolina mountains to the swamps of Cajun country. This book will make your mouth water and your belly growl, but most of all it's a fine read.

As a Southerner exiled to the frozen tundra of Wisconsin, John Egerton's SOUTHERN FOOD has been food for the soul. And no matter where you are from, this book offers fascinating historical and cultural information about Southern food and many, many wonderful recipes. I have learned as much about Southern cooking in Wisconsin as I did in all my years back home, all because of this wonderful book. It's charming and often lyrical, immensely well-informed, and points the way to both restaurants and recipes. The barbecue instructions have been a lifesaver. I have bought five or six copies of this book--one because I wore out the first copy, and the others because it makes a great gift for practically anyone.

I've had the pleasure of reading some of Geon's other writings, but this so far was the most useful and informative for someone new to vegetarianism such as myself. The tips on beans are worth the read.

Want to go veg and go abroad, but afraid what you'll be offered? Fear not, savvy traveller. Geon lays it on the line for you. He tells you about regions to avoid (most former Soviet republics that end in "-stan") and where a vegetarian's heaven on earth is (hint: rhymes with "Mindia".)
It'd be nice if there were a tape to accompany this, as phonetic transliteration doesn't always cut it. Other than that, a very handy resource.

dear sir/madam, I TRY TO FÝND A GÝFT CARD EXAMPLES ABOUT RESTAURANTS.FOR EXAMPLE CUSTUMER BUY SMTHÝNG (SHÝRT,PAN)AND CUMTUMER PAY THE TOTAL AND SAVE UP %10 OR WÝN A BÝRTHCAKE FROM..... PATÝSERRÝE OR......WÝN A DÝNNER RESTAURANT. HOW CAN I DESÝGN THÝS GÝFT CARD.WOULD YOU GÝVE SOME ADVÝSE TO ME. THANK YOU SETENAY

Outstanding collection of special recipes - a great addition to your favorite company meals repertoire. This book will give the experienced cook lots of new ideas for preparing meals for special occasions. I recently realized that virtually all of the choices I make for entertaining come from this collection.

Not a good bet for inexperienced cooks. The recipes are submissions from professional chefs and assume that you already understand a lot of what it takes to prepare a meal. The instructions are geared entirely toward saavy cooks.