Cooking Books

I bought this book about thirty years ago when I first began to cook and I have been a fan ever since. The author has the gift of being able to put together a recipe in a simple, easy to follow, readable way. Over the years I have cooked the majority of recipes in this book and even ordinary sounding ones like baked chicken with tomatoes are exquisite. The recipe for baklava which calls for a longer cooking time than any other I've ever seen is the only one ever use and the most delicious I've ever eaten.An intriguing and delicious dessert is apricots with whipped cream, an invention of the author. Ms. Uvezian's touch turns every recipe, even the most basic, into a real treat.this is not a book I would ever part with.

without compromising flavor. Armenian food is is full of history and meaning and reflects the foods native to their land.
This book is written by an Armenian woman who knows her food! Her recipes are easy to understand and there are suggestions for side dishes as well. Reading this cookbook is reading the love of the authors' heritage and the respect she has for this great world cuisine. Everything I have made from this book has made my Armenian husband rejoice.

I have used various editions of this classic cookbook over the years, and it remains one of my all-time favorites. Unlike the 1998 edition, which fell apart after only a couple of weeks, this new one is much better made and is holding up very well. Also, the quality of the illustrations is far superior.

Uvezian has done an admirable job of presenting hundreds of mouthwatering and healthful recipes in her characteristically clear and concise style. The dishes described are rich and varied, the simple-to-follow instructions explain exactly what to do, and the ingredients called for are easy to find. The recipes from the Caucasus, which were unknown in America before the original hardcover edition of this book came out, are in themselves worth the purchase price.

"The Cuisine of Armenia" is a real treasure. Not only is it a must have for every Armenian household, it belongs in the library of every enthusiastic cook.

The Cuisine of Armenia is a great book. I bought this book for my sister and she realy liked it. The book reveles that some foods that Turks and Arabs say comes from them is realy Armenian. Sicne Armenians lived under Turkish and Arabs rule for a long time some of our food were taken from us and became "Trukish". It has all the recipes of all Armenian foods. If the book had pictures it wil have been easier to understand how to make the foods. A great book for all those who want to make great tasting Armenian cuisines.

This is a very fine cookbook that provides a large number of mouth-watering recipes written in a clear and straightforward style. Dishes from both Eastern and Western Armenia are included, as are a number of Uvezian's own creations that are steeped in the Armenian tradition. Although the book lacks color photos, it does have a stunning color shot of Ararat Pilaf (two peaks of rice shaped like Great and Little Ararat) on the cover and includes beautiful drawings of dishes that are placed at the beginning of each chapter. I especially like the two illustrations that make striking use of old Armenian churches as a backdrop as well as the elegant medieval Armenian manuscript illumination that borders both the title page and the table of contents. Since this volume is moderately priced (and a great value considering the treasure that lies within it), expecting it to contain color photos would be unrealistic; the cost would have been prohibitive. Actually, the directions are so easy to follow that pictures are unnecessary. I would much rather have a cookbook like this that offers an extensive selection of outstanding recipes in addition to a tremendous amount of helpful and necessary culinary information, plus some lovely illustrations. Although Uvezian has provided a generous amount of enlightening historical material that traces the roots of Armenian cuisine far back into antiquity, she has wisely avoided trying to pinpoint the origins of the dishes, a task impossible to accomplish due to the long tradition of cultural and culinary interchange in the Middle East and Caucasus. As she explains, in addition to preserving their repertoire of national dishes, Armenians have skillfully assimilated foods of other peoples in the region and, conversely, a number of Armenian recipes have become part of the cuisines of other cultures. Until a time machine is invented that allows us to go back into the past without being impaled on someone's sword, it is probably best for us not to argue about origins but to celebrate the extraordinary creativity and diversity of Armenian cuisine as presented to us in this exceptional cookbook and to savor the delectable results it produces with joy and gratitude.

I just started cooking for my father who is a diabetic. This cookbook is great. It has a weekly list of ingredients so you can get a weeks worth at one time or you can shop day to day. I also like how it lists the number of starches, sugars, etc. for each recipe. It is a great help to someone who is new to diabetic cooking.Healthy Calendar Diabetic Cooking

I've used this recipe book for 5 weeks, and used the grocery list each time. I love making my grocery shopping trips quick and easy with this cookbook! I am also diabetic, and found that these recipes were low to moderate in carbohydrates, and offered the nutritional information I need. The recipes are also low in sodium and fat, which are other things I watch for. The down-side though, is that though most of the recipes said 25 minutes to prepare, most took 60 minutes (getting on the long side for me). I'd love to see these recipes updated to incorporate time-saving techniques.

I have had this book for a couple of years now, and I use it two or more times a week. Very Good recipes. HIGHLY RECOMENED

The recipes from this book shatter any stereotypes that may be associated with the words "diabetic food". They're tasty and easy to prepare. The menu concept makes planning meals easier and provides great variety. I am not diabetic, but wanted to make healthier food choices and feel better about what I was eating. This book has been a valuable resource and has made the whole process a lot easier and more enjoyable than I thought it would be!

I absolutely love this cookbook. I have many healthy cookbooks on my shelf and this is the best. I have cooked many of the recipes and have loved all but one of them. I have five children and they devour everything that I cook from this book - including my daughter that is such a picky eater I can't believe she can survive on what she eats. I use the cookbook exactly how they say to and it works great for me. I photocopy the shopping list, cross off what I already have, and go shopping. I double the recipes because most of them are for 4 to 6 people and we have 7. Then my husband and daughter can take leftovers to work and school the next day. The recipes are very easy to prepare, the instructions easy to understand, and there are no weird ingredients. I have already bought a copy to send to my diabetic sister and I recomend it to everyone I talk to. Do yourself a favor and get this book!

This book is well illustrated and covers many not so come herbs and variations of common herbs. I was surprised by the depth of coverage. I already had spice reference books, but this one is much more through and acts as my primary reference now.

This is a must-have for spice lovers! Great text on spices from around the world and wonderful spice mix recipes in the back of the book! Beautiful pics too!

Herbs & Spices: The Cook's Reference
This book is everything you ever wanted to know about a spice. Some of these you know, and some you may not. Awesome detail and reference resource for any professional chef or homemaker who enjoys cooking with flare.

This book is very well-organized. It is so informative. It's like a mini encyclopedia. Every page is filled with visually-appealing photograghs. It's so compact. I wonder where so many variety of herbs and spices were found to compile this book. For effort alone, Jill Norman deserves no less than five stars. Even when I don't intend to cook, I just read this book leisurely to educate myself. I may never get to see all of these existing herbs and spices in my lifetime, but I feel fine having known that they're available to look at in my copy.

The book is organized to make using it a dream. It is divided into three sections Herbs, Spices and Recipes.

The first two sections are organized identically; an introduction, categories/groupings of herbs or spices and a section on preparing herbs or spices. Herb groupings are Fresh and mild herbs, Sweet herbs Citrus or tart herbs, Licorice or anise herbs, Minty herbs, Oniony herbs, Bitter or astringent herbs, Pungent and spicy herbs. Spice groupings are Nutty spices, Sweet spices, Acidic and fruity spices, Citrus spices, Licorice or anise spices, Warm and earthy spices, Bitter or astringent spices, pungent spices.

Each individual herb or spice has a page that includes pictures, history, notes on flavor use how it is harvested, culinary uses, other spices/herbs it combines with. The pictures and information combine to make this a top notch reference.

Recipes section is divided into two main sub-sections Blending herbs and spices and Cooking with herbs and spices. There is also a bibliography, sources and an index.

The Recipes for herb blends is shorter than expected but nice and represent other cultures. The spice blends are from around the globe and a longer more comprehensive list there are also recipies for sauces and marinades. Both herb and spice blend Recipes include suggestions and notes on how to use them and the best food pairings.

Cooking with herbs and spices has a good range of Recipes and the author packs a lot into this small section; soups and light dishes, fish, meat (includes three chicken recipes), vegetables, pasta noodles & grains, desserts and drinks ( including ice cream, Pineapple ginger cooler, Mojito).

The bibliography gives a detailed and exhaustive list of sources should you need to do further research. The source section gives contact information on places to purchase herbs and spices it is also a long and detailed contact information many including, addresses, phone numbers, fax numbers and web sites, and e-mail if available.

If you are a beginner and want to learn more about how to use herbs and spices or if you are an experienced cook and want to expand your flavor palate this is a great reference for you.

The recipes are honest and simple enough for every level of BBQ er's. Have used a few recipes so far. My husband, with his new super grill, and I are both extremely happy with this item.
We are going to purchase additional copies for family and friends. Experts or not.

I can't speak highly enough about the book content & the writing. Robb did a great job of allowing the culture of Texas barbecue to come through. And, for anyone passionate about learning new techniques & recipes for brisket, ribs or any barbecue, buy this book!

Years ago I visited Texas and learned learned how delicious BBQ is.

Unfortunately there are no BBQ restaurants in Germany, so I have to cook the food for myself. With this book its no problem to cook authentic BBQ, the book tells you everything you have to know...

I'm a Texan living in CA and it made me homesick. Beautifully designed and well written. Many BBQ books are full of impossible recipes but this book seems mangeable. I love the history he explains, which I didn't know, and I'm a BBQ nut! Thoroughly recommended.

I expected a lot from this book, but it fell well short of my expectations.

The author does a fairly decent job covering BBQ from a historical standpoint, and he gives a decent overview of the main regional styles (other than just Texas), and it's liberally seasoned with nostalgic historical photos ... but nostalgia alone doesn't fill one's belly. I was expecting considerably more practical information on things like nitty gritty how-to details on meat butchery and working with the sort of smoking rigs available to most home cooks - things like bullet-shaped water smokers (ex: weber smokey mountain), drum-shaped offset dry-smokers, electric smokers, hardcore information in the type of cuts and the cooking times for each of the various types of rigs, etc.

Swing and a miss.

In any case, I give it 3 stars because the book contains some historical information I didn't already know, and it succeeded in convincing me that the author truly enjoys the subject matter - and it made me hungry too. A book on food that makes you hungry is doing something right. Props to the author for that.

Origional New Orleans recipes! Easy to work with and helpful hints for substuting what you have on hand. How to make the special seasonings that make Cajun/Creole food unique! Spicey does not necessarily mean, hot! Great history of the different folks and festivals that make New Orleans special. Great place to visit and taste the food for yourself. Or buy the cookbook and cook it for yourself.

"New Orleans Cookbook" By Richard Collin is a terrific introduction to the cajan and creole cooking styles that NOLA is known for. To be able to understand how typical New Orleanians cook, one must attempt to understand both the culture and the region of Southern Louisiana. The recipes within this cookbook resonate with the traditional and innovative varities. Anything and everything that has come out of that area is easily found within these pages. The layout of the book is charming, and is very readable. The directions are not overcumbersome, and the reciepes are all simply preparable. A novice or an experienced chef will appreciate this cookbook.

I've got the Eighth, July 1980 printing. On page 40, The Collins' indicate that the Oyster & Sausage Jambalaya is their favorite. Use the cast iron for preparation, follow the directions explicitly (You'll use a little "elbow grease" on this one), and you won't be disappointed. It's my favorite Jambalaya, too !

10 years I lived on the Gulf Coast and spent
many, many days in New Orleans. When the time came I knew I was eventually going to leave, I spent months searching for a book which would allow me to take the food I loved with me. This is the book I chose & have loved it for years!!!!!!!!!!
It is authentic New Orleans food.....pre-Paul!!!!
You can open this book and trust that any recipe you choose will be successful.....except for the Red Beans & Rice which has too much meat to be the REAL LOCAL AUTHENTIC version.
I am a Chef & I can't imagine being without this book. It's REAL New Orleans food!!!!!! This
book is a REAL WINNER!!!!!!!!!! A CLASSIC!!!!!

Thank-you Rima and Richard Collin!!!!!!
K & Roo & Tessa TOO!!!












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My husband received this cookbook for his birthday, by my sister, some 15 years ago. But I am the one that used and took it over!!! I didn't even know how to really cook, but was able to make superb dishes, without fail, everytime. And since then, this cookbook has been well used!!! There are stains and pages slipping out from frequent use!!!

I love this cookbook! The recipes are easy to follow and delicious, believe it or not! Rebecca Katz's philosophy is to experience not only nourishment (so important for those dealing with cancer) but also enjoyment from food. She provides lots of friendly and helpful commentary on the recipes; it feels as if she is cooking right alongside me. I've been having fun cooking and eating again thanks to the delicious recipes like Chicken ... Roasted All The Way to Yum!, Anytime Crunch, Flourless Almond Torte, and Parmesan Crisps. Tonight I'm going to make Dark Leafy Greens with Caramelized Onions, Raisins, and Pine Nuts (hey if ya gotta eat greens, might as well make 'em sweet). I lent the book to my friend, an Acupuncturist, and now she's planning on buying a copy for herself.

We tried this book to cook for a friend going through chemo but quickly discovered that every recipe we made was not only extra-healthy but also absolutely delicious. Not a bad way to eat permanently! Some of the ingredients may appear hard to find, but we have had good luck sourcing them through Whole Foods. This is a terrific resource book even for experienced cooks.

Got this for my sister & sister in-law both have Cancer and when you have cancer anything good helps....

I recently purchased this book, although no one in my family is ill. I saw a copy in a doctor's office and thought the recipes looked so inviting and healthy, I wanted it in my collection. As it turned out, a friend came over whose mother is undergoing chemotherapy, and she took it home with her, which pleased me very much to be able to help her mother in that way. I am going to order another copy for myself and my family.

I bought this book for my sister who is beginning her chemo. The dishes we made together were so delicious I bought a copy of the book for myself. The Magic Mineral Broth is so good I keep a pitcher of it in the refrigerator and have a glass of it almost every day...yes, it's tasty cold. I'm fortunate my local grocery stores have a reasonable array of organic foods; the tiny local Asian market had most of the rest, and I made a trek to Whole Foods for the two items I couldn't find locally. The butternut squash stuffed with rice and the roast chicken (and subsequent roast chicken broth) are really "to live for."

This is the best cookbook I have ever had. I purchased this cookbook about 2 years ago, and I have already made about 50 of the recipes. Every recipe is as good as it possibly can be. Using this cookbook, I've made the best coffee cake I've ever had, the best muffins I've ever had, the best french toast I've ever had, the best cereal I've ever had, and breakfast sandwiches and breakfast meats that I didn't even know were possible. Anyone who loves making good food and especially anyone who enjoys making breakfast at home must have this book. It's perfect for eating a quiet meal at home for two, for making a nice breakfast to share with your children before school (we use a lot of the cereal recipes and fruit recipes for weekdays), for impressing overnight guests, and it is so good it should be a staple in every B&B. I recommend this cookbook to anyone who loves to cook- and it is one of my favorite gifts to give.

I'm a long time breakfast lover. I love breakfast at 8 AM and I love breakfast at 8 PM. And they're all here in one book. Even more pleasing, most breakfasts are a snap to prepare. The Jamisons are particularly strong on Southwestern favorites, so if you like to start your day with a few jalapenos or some beans, this is definitely the book for you. The other regions of the US are not neglected and then there are the surprises, meals I'd never dream of but are quite wonderful. It's a huge book, a compendium of the American breakfast, so I'll be testing and tasting recipes for a long time to come. I look forward to the many pleasures!

A Real American Breakfast: The Best Meal of the Day, Any Time of the Day packs in a coast-to-coast feast of nearly three hundred breakfast recipes, offering up a centerfold of color photos and including historical notes, old menus, and variations on themes as well as traditional fare. The mix of innovative dishes such as Spinach Bread Pudding and Mixed Vegetable Hash and old standards such as Apple Fritters makes this a lively, fun cookbook.

Diane C. Donovan
California Bookwatch

This book is for the breakfast lover in you. The oatmeal pudding with vanilla sauce is a masterpiece. Everything I have made has turned out great. I made a coffee cake and no could believe how tasty it was. The flavors linger and your mouth sings. I was amazed at the amount of recipes and the variety in this one book.

...you're going to want something else once in a while.

This is a really good book. It was on Food and Wine Magazine's 25 best list a couple of years ago, and it's full of all kinds of breakfast delicacies, both familiar and unusual.

Breakfast (the American way at least) is an interesting meal, as it's appropriate any time of day -- the buzz created in September '06 by McDonalds' consideration of serving breakfast all day shows that much. The Jamisons take full advantage of that, starting out with the San Francisco classic Joe's Special (a spinach, hamburger, and egg scramble) and branching out into dishes with both wide appeal (waffles and corned beef hash) and strong ethnic and regional associations (including the much-loved grits and the much-dreaded scrapple and menudo). There are numerous variations on some themes as well -- pancakes include basic buttermilk pancakes, chuckwagon-style sourdough pancakes, big puffy Dutch baby pancakes, and even silver dollar pancakes (a long, long stack of which decorates the spine of the book). Hashes go from basic corned beef to fish, poultry, and even mushroom-based. There is even an entire section on baked goods such as biscuits, muffins, and doughnuts.

Books on breakfast are hard to find for some reason -- it's possible to get a very good idea of what a culture eats for lunch and dinner from a good ethnic cookbook, but breakfast seems to be left out in a great many of them; as a general rule, I believe that if you find a good breakfast book, you should buy it, as there aren't that many out there. Overall, this book is a good breakfast book -- a remarkable tour of the breakfast habits of Americans, with a bounty of interesting and unusual recipes. Anyone who likes to cook breakfast -- at any time of the day -- should have this book.

I am not on the SCD, but am interested in healthy (delicious and creative) food that is easily digestible and good for your guts. I am learning how important your guts are in fighting disease and your immunity.


The food is delicious and the recipes are easy and fun to make. I really enjoy reading the stories behind the recipes too.

Be kind to your guts, they do so much for you!

we have enjoyed reading this wonderful book. it has great varity of recipes that our family enjoys. the recipes are easy to follow and the photoes are great. our favorit dessert is strawberries in vinager. very suprising flavor...

I have tried a couple of the recipes in this book, but I can't try very many because a lot of them seem to have advanced ingredients and I am moving very slowly in the diet. The recipes I have tried (Mom's Tomato Sauce for one), were very very good and I can't wait to try more. Thanks Raman Prasad for the painstaking job of coming up with these recipes.

I have tried 3 recipes from this book and in each case, the food was easy to make and was very flavorful, enough so that I didn't miss any wheat or rice. Like another reviewer noted, with the exception of almond flour, I was able to find all the ingredients at my local supermarket (and I found almond flour at the local health food store). I have several friends on a gluten free diet. This book gives me creative suggestions for cooking when they come over, so we're not just eating meat and vegetables all the time. I especially like the snacks and dessert sections as these are the hardest for me to consider when people come over who have limited diets. I'm buying a copy for my friend with a child on the austism spectrum who has eliminated gluten from their diet.

This is a well designed book with many attractive pictures. I also like the personal stories and commentary throughout the book from a multicultural family. I am very impressed that both Indian and Italian foods were able to be adjusted to suit this diet. Its hard for me to believe that dietary changes are not emphasized by doctors for things as obvious as Colitis. I hope more books like this will change their minds.

This book is a great addition to your kitchen cookbook collection. When I am completely bored with the usual 4 dishes for my family, I've consulted Raman Prasad's new cookbook to add spice to the evening meal. My kids love it, and the dishes are easy and fun to prepare. It has even inspired our youngest to put on the apron and join in cooking. Thanks for keeping us all more healthy with delicious new recipes!

I first bought this cookbook over 27 years ago during a trip through Louisiana after I first got married and it is the most worn cookbook in my extensive collection. It absolutely is one of the best cookbooks I have ever used!

I enjoyed reading this cookbook and feel certain I'll use it one day, but it's not the best for every day cooking. It's a bit old fashioned and many of the recipes are very high in fats and calories.

Lots of truly tasty traditional Louisiana recipes. All recipes are simple enough for the complete novice to serve up food like a pro. I've used this book for years and have never been disappointed in any recipe.

I am from the South. Cooking is a hobby and I collect cookbooks. I have had this book for about 30 years. In my opinion, this is the best all around Southern cookbook you can buy. In addition, it contains the best Creole recipes.

When I look through a cookbook, the first thing I check is that the ingredients are correct. It is amazing how wrong some can be. This cook book sets the standard.

There are about 3 later editions of this book which are good, but they do not compare to this, the original.

You will be more successful if you can try an authentic Creole dish before you try to make one yourself. That way you will know what you are aiming for.

I always go here first when I'm looking for something new, and many of our family's favorite recipes are in this book. I've given countless copies as gifts, which are always appreciated once the recipients start trying out the recipes. We discovered this treasure when my sister went to LSU years ago (we lived in Connecticut at the time), and have been grateful ever since. We also use all of the subsequent River Road editions.

am delighted to have found this great book,the recipe for matzoh caramel crunch is toe-wiggling goood

This is a wonderful cookbook for the Jewish baker! My sister is quite the picky eater, yet loved Marcy's delighful recipe for hamantaschen. Don't worry if you're not a cooking pro. Her instructions make these dishes fairly easy to prepare.

Bon apetit!

I gave this to my sister for Channukah. She and I thought it had the best selection of new holiday recipes we have seen in a long time. I now have to get one for myself.

Because of the great reviews on this book, I purchased this book as a gift for someone who is new to Jewish cooking. I am not familiar with it myself, though the recipes, or at least the names of the recipes, look delicious! However, I was disappointed to find that there are no photographs of any of the recipes in the book. Therefore, if you are someone who likes cookbooks with photographs, you may not like this book as much as one that does.

I have many Jewish cookbooks, and bake a lot for all the holidays and Shabbat, and this is by far my favorite book for desserts. Marcy Goldman's brownies recipe is quick and easy, and the resulting amazing, chewy brownies have become my Shabbat hallmark, with everyone requesting the "famous" brownies when they visit.

Goldman also includes wonderful recipes for honey cake, bagels, apple cake, cookies, and more. One of my favorites is her unusual etrog cake: it's moist, tart, and divine, and an original way to use up the etrog after Sukkot. Last Passover, my mother used this cookbook, and baked a rich, creamy Passover chocolate cake. It tasted like cheesecake - though it was parve - and didn't taste "Passover" at all. We all tried to guess what was in it, but couldn't. When I got home, I looked it up, and was surprised to see the secret ingredient was sweet potatoes! (It sounds wierd, but like everything else in this book, it works.)

This book never misses. Definitely a great resource, chock full of solid classics, with a few ingenious new twists.