Cooking Books

I subscribe to Cooking Light and don't often get to read the entire magazine, let alone cook most of the recipies in them. I got this book at a clearance sale from a major retailor and it was a steal! The recipies are wonderful, the pictures are beautiful, and it has the most simple of recipes to the most complex. this cookbook is a must have!

Wonderful cookbook. Variety of recipes that are easy, tasty and do not hurt the waistline too badly. I loved the colored pictures and the information and the actual layout of the book. I will use this often!

I use a lot of the cooking light recipes online, but it got annoying always looking for the best rated ones. This book compiles it all into one and I love all the recipes!! Definately a good book to have!

I was skeptical about the recipes in a "light" cookbook, but I've tried a couple of the recipes so far, and they've been FABULOUS! I made the "Italian Meatloaf" recipe for dinner last night, and it was better than the full-fat version I usually make.

I have made 4-5 recipies from this book and each has turned out great. They are suprisingly easy and do not taste bland, like so many other light recipies I have enountered. Be sure to try the artichoke, lemon and goat cheese stuffed chicken and the garlic fries. The wasabi tuna and shiitake port mushroom steaks were also good. Probably one of the best cookbooks I have!

I love the recipes in this book. The first one I tried (Cheese puffs) have been in demand in my house ever since. This book is a nice introduction into French cooking without being overwhelming. It's comfortable and down to earth... plus, the food has been delicious.

Very basic advice: a roast beef and tomato sandwich with creme fraiche for example. Simple recipes with thrifty cuts of meats for stews, soups (just add liquid!) along with many potato recipes (with more creme fraiche) from well-known and obscure bistros throughout France. Note: quiche is called 'tarte' here with no cross reference. Salads with anything you'd put into a sandwich, oil and vinegar dressing. Good new-cook gift or a quick read for the armchair traveler but I expected more from this famous food writer.

This book is great! I've lived in France and I believe this book really does deliver classic bistro fare without all the grease you can find in so many sub par Paris bistros! I agree with another reviewer that the recipes are hit and miss. For instance, the potato gratin just doesn't do it for me.

Most of the dishes require ingredients you find at the regular grocery store, are quick to make, and delicious to eat. I appreciate her complement/menu ideas. I feel that I've slightly improved on a couple of her lamb recipes and now include them in my list of recipes for entertaining.

I wish I had the same quality of book for southern French style of cooking.

This cookbook contains a collection of recipes inspired by and taken from a wide array of French bistros. Patricia Wells has assembled a terrific array of cookbooks, but this may be her best. With a few exceptions, these recipes take what I consider to be basic ingredients and turn them into a wide array of delicious, easy to prepare dishes. There are a few recipes that call for things that are uncommon to the American palate (e.g. rabbit), but overall this cookbook contains a huge number of easy to make, accessable recipes that will be enjoyed by Americans. The book is divided into 12 sections covering salads, desserts, pasta, soups, etc. It is also a regional tour through France with a diverse selection of recipes from big city bistros and small town or rural restaurants. Each recipe has a paragraph or two describing the bistro from which it was taken and some discussion of regional cuisine. One thing that I REALLY liked about this cookbook is that it will give you ideas for other concoctions. That is, as I was trying some of the recipes, I was constantly thinking `using A with B' is a great idea. For example, there is a great recipe for poached eggs in a wine sauce. A great idea! Another (minor but important) thing that I liked about this book was that it was bound so that it could be propped open on the kitchen counter. There are also flaps on the front and back cover that can block the page open so that you don't have to go fishing through the book if it does flip closed. This is a cookbook that we return to again and again, definitely worth the money.

This is a cookbook as a cookbook should be. The recipes are direct, succinct and just what one needs to prepare the dish without elaborate fuss. And most of the dishes are great. If I had to settle for one cookbook only, this would be it.

I must admit that I am not usually into celebrity type cookbooks and am a little bit hesitant to get things that are associated with "Jackie O." My mother purchased this book years ago when it came out.(and I purchased my own copy thereafter) We tried the brownies in this book and they are beyond fabulous. There is no recipe that ever even comes close to these brownies they are the most perfect brownies in the world. The only thing I changed is that I do not add the chunks of chocolate to them, but that is a matter of taste. I just like soft Brownies with no chunks inside. They are pretty easy and straightforward. Marta Sgubin is an absolute wonderful chef. She made all sorts of great dishes for this family and there are wonderful menus and pictures. I also enjoyed seeing the notes with little pictures on them written by Jackie O. It was cute. Although I am not really very interested in viewing other people I do not know in pictures, it was nice to see John John and Caroline growing up in a simple and what appears to be relaxed atmosphere.

This book is like a glimpse into LIFE ON THE OTHER SIDE..! What elegance!! Mrs. Onassis....what a lady..After perusing the recipes..I wonder how my diet is...(not good) I don't think much of us put the time and effort into the COOKING like the author does..Wow! What a book!

This is an amazing book. You feel like you're right there in the home with them. The public Mrs. Onassis was a very graceful and dignified lady. This book gives you a little peek at another side. I really enjoyed reading that she enjoyed looking at Marta's seed catalogs every spring. Because of these 2 ladies, John and Caroline grew into some very nice adults. The food pictures are so lovely...you want to try each and every recipe. This is such a good format mixing the recipes and memories and telling the stories behind the dishes. This is one book I don't loan to anyone.

like most everyone else i bought this book hoping for more of an inside glimpse into jacqueline kennedy onassis' life wondering what kind of food someone who had been everywhere and experienced almost everything life has to offer would have at home. what a pleasant surprise to find she enjoyed foods all of us can prepare at home without too much muss or fuss. who would have thought shepherds pie or brownies! what i found made the book a must for me though, is the antedote about aristotle onassis and the chocolate cake. i actually laughed. i can see why ms. sgubin fit into this family so nicely because she herself is so charming and kind. i think you'll enjoy "cooking for madame" even if you don't cook simply because it revisites someone we liked having in the world community so much. kudos marta!

Marta was with Jackie and the children for more than 20 years (I believe she is now working for Caroline and her family). Her recipes are very fresh, healthy, and sophisticated. Yet they are relatively simple and straightforward. The memories she shares with us, along with family photographs, provide a glimpse into the life of this very private family, and show happy times, like birthday parties and summertime meals at Jackie's home on Martha's Vineyard. She tells us about some favorite family dishes, and comes across as very unpretentious, loving, and loyal. Thanks to Marta, I now know how Jackie stayed so thin: most days, when not entertaining, she had a simple lunch of roasted chicken, cottage cheese, and sliced tomatoes. Now where else are you going to find out something like that? The photographs of the food are lovely, too.

Quite sick and tired of all these cookbooks calling themselves dairy-free in an attempt to gain sales from the milk-allergic. Milk-allergic people can eat eggs.

This book is fantastic. There are plenty of delicious things to make. I wish there were more pictures.

Fran Costigan has done it again. With her second bood about vegan baking she has taken the mystery out of asking "what's for dessert" to the many people out there who are vegan or just want to watch their fat intake. I have personally baked with Fran at one of her vegan dessert boot camps in NYC and can say first hand that everything is tasty, easy to make and just plain wonderful. Buy the book and start with the chocolate cake to live for then go on to the delectable uncoffeecake and then to the very tasty great big orange bundt cake, you will love them all.

Fran's cookbook is easy to follow and covers a range of different dessert options. The Chocolate Cake to Live For is unbelievable! It's always fun to serve vegan desserts to non-vegan friends and see if they even notice the difference. This cake, I'm telling you...it's sinful. Everyone loves it. If you don't have time to make a layered cake, half the recipe and make a single layer...frost it with one of Fran's yummy frosting options and enjoy! The best part is, it's so easy to make. Did I mention it tastes great?

Fran's book is filled with delicious recipes. There's so much variety, that there is truly something for every taste.

Plus, Fran provides plenty of education about the ingredients used in the book, and techniques for successful vegan baking.

Since I'm not a professional chef, I especially appreciate the reliability of these recipes. I usually bake for special occasions like birthdays, holidays and parties, and I want a product that I can be proud to serve to family and friends. Fran delivers every time.

I recently had the pleasure of studying with Fran at her Vegan Baking Bootcamp at the Natural Gourmet Institute. Fran suggested that we use her recipes as components for our own desserts. So for my birthday I made a banana-coconut cream pie using the Almond Cookie Crust, the Coconut Cream Filling and Frosting, and the Banana Cream Pudding. The result was spectacular - creamy and delicious.

The recipes are also adaptable according to your needs and preferences. I substituted coconut for the almonds in my pie crust, agave and maple syrup for the cane sweeteners, and kuzu for the cornstarch and arrowroot. The book includes a section on using the various starches correctly and interchanging them. I used other recipes in the book as examples of how to substitute the sweeteners. Fran includes cautions in the book to let you know when substitions won't work - another very helpful feature.

Since I love to bake, I have a lot of dessert books in my library, and I can honestly say that Fran's are my favorites. I can't wait for her next book!

This book was published the year I married....I received SIX copies as shower gifts! It was a sign....I was destined to use this cookbook forever. And, so far,that has been the case.
I have found very few recipes to disappoint and many to thrill. The steamed lobster with ginger and scallions is always amazing-especially with lobster fresh off the boat. Singer's stuffed lobster is excellent, though not for the squeemish as you need to kill the bugs before you cook them. Jerry Giorgio's stuffed mussels are also a crowd pleaser.
A friend recently cooked Chicken Adobo for our book club and everyone took the recipe home. Katherine Hepburn's Brownies are delicious and a perfect end to every picnic. And where else was I to look when assigned to make matzoh ball soup for my daughter's kindergarten class?
If you love to cook, you will love this cookbook.

Molly O'Neill's New York Cookbook is a celebration of the New York Food world. She is the food columnist for The New York Times Magazine and spent five years working on this amazing book. The first recipe I tried was "Katie's Café au Lait Cheesecake with a Mocha Crust." The ingredients looked delicious with cinnamon and chocolate wafers for the crust and a rum and coffee flavored filling. I made it for Easter and everyone was very impressed.

Since the author is a food columnist I knew she would be selecting winning recipes and so I felt confident enough to make the recipe for a big occasion without even trying it out at least one time for myself. I was very pleased with the results and can recommend the recipe to you for any occasion.

Whether you are interested in trying lots of new recipes or you just enjoy reading cookbooks, the New York Cookbook has so much to offer. Page after page of delicious information mingle with the even more delicious recipes. Some of the fun recipes include:

New York Penicillin - a chicken soup made by Aunt Marie Stacey. This stock/soup is then used in a variety of recipes and is very easy to make.

Irish Soda Bread - Make two loaves of bread in no time at all.

Simple Fresh Tomato Sauce - The perfect sauce for pasta made with fresh tomatoes, onions, garlic, oregano and a little brown sugar.

Shrimp Fried Rice
Shish Kebabs
Meat Loaf
Rosemary Chicken
Chicken Paprikas
Pan-Fried Sole
Yoko's Japanese Salad Dressing
Marrakesh Carrots

Some of the sweet treats include: "Coney Island Fudge" made with cream and semisweet chocolate, "Zoe Morsette's Oatmeal Macaroons," "Aunt Olga's Cardamom Cake," and "Katharine Hepburn's Brownies." If you love ice cream, you may want to try out the recipe for Hot Fudge Sauce and Butterscotch Sauce.

A few of the highlights in this book include:

Food Walks - Wander through food markets
A Few Essential Ingredients in Italian Cooking
Manhattan Clam Chowder
In Search of New York Steak
A Trip Down Menu Lane
Festivals

The New York Cookbook is an extremely well-researched feast that will satisfy the cerebral appetite as well as please your family and friends when you try out the delicious recipes. These recipes have been created by some of the best cooks in New York and you can use them with confidence, knowing you are making something wonderful for dinner or dessert. This cookbook was a wonderful gift from a friend who loves visiting New York and I already have plans to buy copies for friends and relatives. This is a highly collectible cookbook with recipes you will look forward to making year after year.

~The Rebecca Review

As a native New Yorker, I consider this a classic ... wonderful anecdotes and recipes from a vast array of people who live in the city. Molly's affection for the city is evident (her brother, Paul, played for the Yankees), and her knowledge of both food and the city makes this cookbook a gem.

This book has the best spaghetti sauce recipe --my husband and I loved it--it was a way to bring NY cooking to Hawaii since there are not many good italian restaurants out here like in NY, which I miss. On the downside, not all recipes were good. For ex, I did not like the Madison Square burgers nor did I like the Pad Thai noodles (I tried recipes from Keo or Cooking light for Pad Thai which were better). I will try some more recipes from this book and hopefully will have better luck.

Cooks Magazine recommended this cookbook as being very authentic. I bought it because of their review. They were absolutely right. The recipes are original/authentic New York complete with history and original photos. It's a great read even if you never make any of the recipes.
I highly recommend this book.

This book is filled with nostalgic black and white vintage photos of her family which will remind you of your own family back in the good 'ol days...don't miss out on the Pineapple Upside Down Cake baked in an iron black skillet, oh my!!!

Foolproof recipes with entertaining family stories. Every recipe I've tried has turned out perfectly (with the exception of the slow-cooked caramel icing) so this is my new Dessert Bible!

This book has alot going for it! Not only does it contain the author's charming vignettes of her family history, it also has the best recipes in the country! It's a great book on different levels -- fun to look at, fun to read, and fun to create delectable memories with our own families! A+++++

Patty Pinner's childhood comes to life through her stories & recipes, and her "womanly" advice adds charm to her cakes and pies. I have to admit, this is the only cookbook that has found it's place on my bedside table because of the great stories and old family photographs.

This is a great book. I made the strawberry cake that is on the cover for Thanksgiving and it was delicious! Everybody raved about it. I also love the stories that also go along with the recipes. A great buy!

What can I say I'm perpetually busy with three small boys and cooking always seems to allude me culminating in constant eating out.

I have several cookbooks, either the kids won't eat the recipes I make, they taste awful, or it's to expensive with all the ingredients.

This book is an absolute jem for the mother who needs to be able to fix a simple meal, quickly, and without all the ingredient fuss. Most of the recipes in here call for flour, butter, oil, lard, sugar. You know your basic staples.

My kids love these recipes. The apples I made in brown sugar, fantastic. Tastes just like Cracker Barrels. I also like the fact that when your cooking this way the preservatives are at a absolute minimum, which is great.

For those of you who commented on how healthy this book is please look into your history books or pictures of your grandparents. You can't find the fat person. I've been to several countries and America is by far the fattest. The other countries all lacked skim milk, low fat this, fat free this, and corn syrup in everything.

I am by the way overweight and haven't gained a pound from this book. Moderation my dear. I've actually lost weight. Great book, I highly recommend.

The recipes are hearty and filling, taste and look great too. My husband raves each time something new comes from this book!

book received in great shape and took less then four days to receive

Cooking From Quilt Country is by far the best cookbook (and I have many) that I have ever seen. Whether you want to lose weight or gain weight , recipies can be adapted for your own use and taste . Best of all, recipies can be done "by the book itself". I would honestly say this could be the only cookbook one woulld ever need and definitely would make a lovely gift!

COOKING FROM QUILT COUNTRY is a pleasure to read. The title comes from the fact that Amish and Mennonite people are famous for their quilt making skills.

This book gives a little background of the Mennonite and Amish sects and how they came into existence. The roots of the two groups originated with the Protestant Reformation and the Swiss Anabaptist movement. The leader was a Dutch priest by the name of Menno Simons.

This very informative book is filled with wonderful recipes and many photographs. Because the Mennonites and Amish have traditionally been farmers, they're also known for their wonderful foods. There are recipes for everyone here, but I was especially interested in the different vegetable dishes that are presented.

I love any and all Susan Branch books so this one did not disappoint! I actually already had it but bought it as a gift for a very good friend who is going through a rough patch in her life. I hope it gives her as much joy as I get just by looking at the pages!

Product arrived in perfect shape. I gave the book to a friend for her birthday, and she loves it.

Thsi book is just a light read ,full of snippets on friendship and wonderful recipes

Every page of "Girlfriends Forever" is a treasure to read. That is why I have bought copy after copy of this book to share with my best and dearest friends.

It is filled with all the everyday things that girls laugh and talk about. It's not the kind of book that has to be read from cover to cover. You can read a page or ten pages from anywhere in the book and enjoy every minute of your reading time.

I purchased this book for a dear friend a few years ago and she loved it. I have all of Susan's books and decided I owed it to myself to add this to my collection. Her style is so warm and genuine you feel as if you're talking with an old friend. Wonderful to curl up with and reminisce about your own "girlfriend" experiences as you read. If you enjoy Susan Branch you must have this book.

I'm vegetarian and have been for over 10 years. My husband on the other hand, doesn't like "healthy" food. So every time I present an argument for trying one of my dishes, he always wants to know what that particular food 'provides' him. This is my savior, when it comes to quick and easy reference to what food have what nutrients. Also contains helpful suggestions on how to shop and buy the foods as well as cook them.

I got this book 2 years ago when I was interested in finding out more about whole foods, even though what we ate was already almost entirely whole foods. I wanted to know about the benefits of each food, and find some new ones as well. This book quickly became, and still is, my most used book. I always take it with me when I travel. It's fascinating to pick it up and read about 1 or 2 specific foods at a time. The amount I've learned about the foods we're eating is tremendous, and for curious food-loving people the book is tops.

Every time I open this book, I find some new fascinating information in it. There are also great recipes and interesting anecdotes sprinkled throughout.
I'm very glad to have this one in my library.

A must have reference for those that need to know more about what they eat and how they can maximize their nutrtional needs through the understanding of "whole plant based" foods,...flavor need not be sacrificed!

I absolutely love this book! Although I have only had it a few weeks, it is already a constant resource in my kitchen. I look something up in it almost everyday, and I've never been disappointed with the entries in the book. I am pregnant, and my doctors are concerned about me getting enough of certain nutrients. This book has helped me alter my diet to get as much of those nutrients naturally as I possibly can. It's informative, user-friendly and well written. I am definitely glad I bought it, and I highly recommend it to anyone looking to eat a more balanced, healthy diet.

I own/buy a lot of cook books but this is still my number one favorite!

This cookbook is an updated version of and replaces the New York Times Cookbook that I lost in the post-Hurricane Katrina flooding in New Orleans. It feels like a replacement for an old friend with the recipes I most enjoyed still there plus some additional ones.

This is the one greatest cookbook I have ever owned. There is nothing in it that doesn't come out perfectly! I had lost my copy in moving, and purchased it again. Try the Cod Provencal, even you hate anchovies!

Several years ago, I went on a cleaning spree and ditched my falling apart copy of the New York Times Cookbook. What a mistake! It is the most wonderful cookbook I've ever used. Unfortunately, I couldn't recall the title (hard to believe), and have been without this gem for too long. Thanks to the Amazon "Look Inside," I was able to read the index and identify my old friend. I can't wait to try the Madras Chicken Curry and Kung Pao Shrimp with Cashews again. Try this book for yourself - you'll want to hold on to this one!

This book is full of recipes that aren't difficult to make.

I own more than 300 cookbooks, and this one is used all the time by me.

There are NO PHOTOS, which is fine by me. I don't need photos to cook.

Every single thing I have made from this book comes out AMAZINGLY good.

NYT also made an international cookbook. The two together are a lovely gift....such a practical book.