Cooking Books

This book is great to have in your collection if you are trying to learn to cook authentic Jamaican food. I am so glad I bought this book.

This is a superb book. Many recipes that I remember from my childhood. I've made a few already and they've all turned out really well.

I use it for everyhting when I can. Its a little hard getting the correct measurments. I love it and should be a a staple in every jamaican household.

I am Jamaican and know how to make some Jamaican dishes, but wanted to learn new recipes. I found this book to be very user friendly with recipes that are well known, as well as some lesser known ones. For the reviewer who said there isn't a recipe for oxtail, may I point you to page 101, right next to the one for curried goat.

Totally what I expect in a cook book from start to finish. It was very user friendly with the vocabulary, history and step by step instructions from the market to the pot. In the end ...authentic Jamaican cuisine. Anyone can use this cook book and enjoy the flavors of Jamaica. This was a hit for me!

Reading the book while I'm in the right environment (France - lovely wheather - Lac Léman - tasting and buying wine - et cetera) gives me lots of pleasure. It's not only informative but also 'funny' (excusez le mot) and - while I'm half way the book - puts me in a situation where I have to choose: read the rest of the book or drive to the next planned stop in Marin (Savoie) for wine to taste again... Just decided to follow my nose... and read on in the book when I return.
Conclusion when I finished the book: can't wait to read the next one!

I have only skimmed through this book but from what I have seen I believe that it will prove informational. Also, from this book I have subscribed to a newsletter from the author and find this very informative also. I would highly recommend this to a beginner or an old hat in appreciating wine.

Reading this book was like listening to a girlfriend talk about a subject near and dear to both of our hearts. While reading this book, I felt like I was experiencing her journeys and education with her- and with quite a bit of a sense of humor. All to often, it seems wine educators take themselves (and wine) too seriously. This book will teach you more about wine production, selection, and food pairing without being snobby and pretentious. It was fun, easy to read, and informative. I hope Natalie will be writing more books!

This is the first book that I've read that actually makes it fun to
learn about wine. It's relaxed and realistic for the wine novice.
Natalie teaches about wine to those who want to enjoy it, not just look
impressive ordering or drinking it.
I retained more real world knowledge about wine reading this than I have reading the wine magazines and tomes.

Really great read, full of information, well-paced and accessible. She explains how to find wine you appreciate in what can be a very intimidating industry. I wouldn't normally bother to write a review of a book, but this was an impulse buy that I loved and the author really deserves a lot of credit for something so well written...

Great book for the at home chefs. Cooking is something my husband and I love to do, so to find something clear and easy to ready was a must.

Received the book quickly from the seller in described condition.

This is an excellent cookbook, containing all the necessary information for preparing the recipes easily. Some of the risotto recipes are unusual, and all are delicious. Surprisingly, none have been difficult to prepare (although I hate to admit this!). "Risotto" is a wonderful introduction to Italian cooking, something unique and delicious to dazzle your family and friends with.

I bought and heavily (!!! see below) used this cookbook soon after it first came out in the late 1980s. It was a breakthrough cookbook for its time, and hugely popular, and is still a wonderful resource that I can recommend today almost without hesitation.

In the late 1980s, I first started seeing risotto offered frequently in Mediterranean or even New American yuppie restaurants in the SF Bay Area when I visited on business--but not yet readily in fine restaurants in Seattle, for instance. Risotto was a clear trend for foodies, but hadn't yet hit mainstream nationally. So it was with impeccable timing that Barrett and Wasserman released "Risotto" in 1987.

I caught the bug early and hard. After I got this cookbok--in one my inspired food specialty frenzies--I wanted to make everything risotto. It was the perfect, versatile one-bowl (though usually 2-3 pots) meal that could fit any flavor or fancy, a base for any vegetables, seafood, meat, fruit, or herbs you wanted to cook with that day. I literally cooked risotto two or three times a week for 8 months, from fall harvest through a Seattle winter and into springtime baby vegetables. And I used this cookbook for all of it.

This cookbook "Risotto" had many virtures. First, it is an exceptionally clear introduction to risotto: its history, varieties of rice, geography, how it is cooked and used, etc. Second, as other reviews state (and you can see in the Search-Inside-The-Book table of contents), it covers many kinds of risotto and has plenty of recipes: cheese, vegetable, meat, fish, fruit, liqueur, leftover.

But the strongest (and non-obvious) feature of this cookbook is how it makes use of its Basic Recipe. Up front, with tips and tools and techniques, it describes a canonical recipe for making risotto: the broth, the oil/butter and minced onion and rice, the first stir of liquid, the stirring and adding broth, the sauteed "soffrito" ingredients, and the final additions of cheese, broth, and sometimes cream to stir in. The cookbook gives ingredient amounts for cooking the basic recipe for different size dinners, with a few additional tips for making more or less than the canonical (serves 4) recipe.

In the rest of the book, recipes all can then say, for instance: Start with the basic recipe, but this time we're going to add the chopped spinach after 10 minutes of stirring in step 3; or Once the rice is coated in the oil, stir in 1/2 cup of white wine (instead of broth); or In the last step, omit the cheese and broth and use 1/2 cup of cream. And of course the soffrito, the usually-sauteed ingredients mixed in, were different for every one.

I usually resist a standardized recipe, feeling like a straitjacket. But this had the opposite effect. Having a single Basic Recipe was a great way to build confidence and proficiency with a new way of cooking. And building 100 recipes off of it--including restrained, classic Italian risottos, together with more creative or adventurous combinations--made it clear how once you'd mastered the Basic Recipe and how to apply it, you could do anything with risotto! And even though I may have made the cookbook sound mechanistic by focusing on the Basic Recipe, it really is one of those cookbooks where all the recipes are a joy to read, with notes about the history of the recipe or about the ingredients, etc.

Now, nearly 20 years later, this cookbook easily stands the test of time. The techniques are clear, straightforward, complete. All of the best-known, classic Italian risottos are present. And there are dozens of variations that are great on their own, and as a guide to what you can create beyond them.

The only small hesitation that I have today with this cookbook is a consequence of its strength. The Basic Recipe is a good learning tool, and is the way that a generation of American home chefs have now been introduced to cooking risotto. But there are actually variations in how risotto is made--what fats to use, how much broth to add and how to stir, using alternative tools like pressure cookers, etc. Once you're an over-the-top risotto fiend like I became, you'll want to explore those as well. Fortunately, one of the co-authors of Risotto (Barrett) went on to publish a follow-on risotto cookbook that is just as delightful--and goes all out with different ways of cooking risotto and more novel and creative recipes. See "Risotto Risotti" at [...]

Oh, so what was my favorite single risotto of the dozens I made from this book? A simple one, actually. An asparagus risotto made with early-spring skinny shoots. It was the most completely-green risotto I've made, and was brimming, overflowing with that aromatic "grassy" flavor of the best asparagus--the closest I've come to ethereal grazing in a bowl.

We love the book and have used it for years. Besides having excellent recipes, the book often serves as a springboard for our own creativity and we have made some riffs on the recipes that we like a lot.

One caveat: I don't know if it's the book, our rice source, our cooking pot, or us, but we invariably find that we need up to a cup more broth than specified, and that it takes us 10-20 more minutes than the recipes suggest (and we like our risotto al dente, so it's not like we're cooking it to mush). Just an FYI; it certainly hasn't kept us from using the book.

There are just two of us, so we always have leftovers, but the suggestions for using them are excellent. In fact, we sometimes make risotto just so we can make the risotto "fritters" the next day.

I've owned this book for almost ten years. While I use other risotto recipes for inspiration, I use the proportions and instructions in this book exclusively.
While some recipes aren't the greatest, my opinion probably reflects my personal preferences, not the authors' abilities. And, some recipies (like the one for shrimp, truffle oil, and squash) are worth the price of the entire book! (That recipe, I might add, has caused several friends to go out a purchase a copy for themselves.)
Overall an excellent, much-used addition to my cookbook collection.

Here's another book that I purchased because I loved the cover art. (I wish we had a poster with that illustration on it!) There is something very cheerful about the smiling Sun and a ring of happy animals celebrating it. This is a beautiful, "feel good" book inside and out, in both text and illustration, in message. I was surprised to discover that the back cover had a recipe for Sun Bread, which I am tempted to try--even with my limited cooking abilities! LOL I thought the recipe note was brilliant and ever so funny: "This bread, alas, won't make you fly. But it is heavenly--light and high!" Could happiness be as simple as a warm loaf of good bread? :D

I like the book's message on how one really should take responsibility for one's own happiness as the little baker does in this tale. This book is worth sharing and reading aloud.

I have become a huge fan of Elisa Kleven's work, and I recommend this book as a remedy for rain and / or wintry days, for family time, and for in-school story time. Another great story is "The Lion and the Little Red Bird."

This is just a charming book. the art is amazing, there is so much to see, so much to discover on each page. And the recipe on the back makes a WONDERFUL loaf of bread (or circle of bread really! LOL)

This is another book we origanlly borrowed from the library and HAD TO HAVE for our private collection!!
Elisa Kleven is wonderful!!

i got this book from our library for my 3 yr old daughter who absolutely loves to mix flour water salt yeast and sugar for her "bread". She loves the illustrations as there are always little things to find within the pages; but not so many things that the story becomes cluttered....just nicely detailed. She also loves the story; it has a good feeling about it and leaves her feeling happy when we are done reading it. the recipe on the back cover for sun bread is a great way for child/parent/teacher, etc... to make; just to round out the lesson being taught. Excellent book and a must for your child's library and/or classroom library.

This is absolutely the best piece of children's writing I've ever read. The rhyme and meter are strong and playful. Kleven teases us with internal rhymes and alliterations. My three year old and I read this all the time.

The basic story line is that, on a cloudy day, a canine baker whips up a magic sun bread recipe that brings out the sun and everyone's joy. The book does to the reader what the bread did to the characters.

My three-year-old daughter and I made the recipe on the back cover, and I have to say it's a disappointment: dry and heavy. I'd halve the butter and maybe beat the egg whites for a lighter texture, but the idea is still great. The mold for the bread is cool too, and it looks happy in the oven.

A definite must-read-to-your-kids.

I have just discovered this timing book. Amazing! I never knew how simple cooking could be to get the perfect result. Thank you for helping to make me the chef I've always wanted to be. Everything I needed to know was answered. YEA!

This is the best. I always know what I want something to taste like but never how long to cook it without a regular recipe (which is a pain and never quite what I want). It is indispensable for family cooking (plain chicken) etc.

This book is great! It shows you how to cook products in every different method.

I LOVE this book. I am a trained chef and cooking instructor and constantly was having friends and family asking questions like "how long do I cook this? do I marinate it first?what if I want to grill it?" This straight forward format lets you experiment with your own flavors without worrying about time or technique. I have given about 12 copies of this book away and am close to needing a new one for myself. We all benefit from the years Mr. Piccolo spent researching this book. A perfect gift for a young person going out on their own.

If you have a collection of family recipes or old cookbooks that tell you to "roast a haunch of venison in the usual way" before proceeding with the delicious sauce, this is the book that will actually tell you how long and how hot to cook the meat (or fish, or vegetables). It's reliable and reassuring: I've been much more willing to adapt recipes to different cuts of meat or try new cuts because I know I can refer to this book to get the cooking times right.

Great update to a reference work well-known among wine educators and consumers. The geographical context of the knowledge base about wine and winemaking is exceptionally well done and informative.

Really better than 6th edition. I hardly encourage anyone interested in wines to buy it

This seems to be truly a complete Atlas on wine and locations for
finding anything you might desire in wines.

This is a must-have book for your home library. What surprised me is the cost, so low for a hardcover, high quality book like this.

This is my third copy of World Atlas. Each one has been such a substantial improvement over the previous one that its purchase was inevitable. Great maps, witty, relevant text and the usual breath-taking photographs of wine country. (did you ever notice that no body grows wine in ugly places?)

Being newly diagnosed as celiac I can say it is very confusing and reading lables is a time consuming job BUT in this book they list brand names of products that are normally glute/wheat free such as condiments and such. I still read labels, but with the help of the brand name references it helps to point me in the right direction. Easy to follow recipes even for the beginner.

I bought this book based on the positive feedback of other reviewers. I don't generally eat many sweets, but I was desperate for something to make for special occasions, since traditional, wheat-based cakes and cookies were definitely not an option.

I first made the "Orange Pecan Streusel Muffins". I had to order some of the specialty starches and flours from companies on-line before I could begin this recipe, as they are not available in my area. Once I had all the ingredients, the recipe was easy to follow, although fairly time-consuming. I substituted chestnut flour for the pecan flour. And the muffins were delicious! You would never know they were gluten-free. My husband, who is not gluten-intolerant, polished off two of them immediately. The recipe says to let the muffins cool before eating, but you can eat them a little warm if you like. yum.

I'm looking forward to trying some of the other recipes. This is a GOOD cookbook!

This cookbook is wonderful. It has made the transition to GF baking easier and tastier. There are some very good tips found within.

This is a wonderful book for people who cannot have gluten. The recipes are tasty, simple and oh-so delightful.

This book is full of great recipes, and cooking tips for gluten free cooking. The recipes use a mix of rice, tapioca, and potato flours(you can get these at a local health food store). I loved the white bread recipe, it keeps well for about a week in the fridge, and freezes well to.

Don't know if he can top himself in his next book should there be another one.

Thank you so much for your sending my items very early than said date.

I will be in contact with you, be sure.

Yours Sincerely,
Melek Ertugrul

one of the best i worked with so far looking forward to #3

It is the first time I found a very easy way to understand Pastry and how to do.

This was a gift purchase for my sister who has her own catering company...and when she tells me the recipes are complicated I know it's WAY out of my league! :) Beautiful photos, very explicit instructions but not for the novice.
She loves the books, and I love the desserts she makes from it! :)

I have a zillion dessert and cookie books, and this one may be my new favorite. I feel strongly enough to write my first Amazon review about it. I paid a lot for the book, buying from a 3rd party Amazon seller, because I'd heard such good things about it but is no longer available new and I don't know anyone who has it to share with me.

I made the lemon bars for the first today, and they are perfect - the crust is just right, the filling is just right, the ratio of crust to filling is just right - I can't say enough good things about them, and my guests couldn't get enough! I didn't hesitate to make something new for my guests that I hadn't tried before because I felt confident that they would turn out right.

I am an experienced baker, but I still liked the tips on how to get the cookies to turn out the best, particularly the portions about pan preparation/which pan to choose, chilling & resting dough, and the best techniques & ingredients for tender cookies.

I look forward to making more cookies - I think the peanut butter will be next!

This is an absolutely wonderful cookbook, and it's a complete mystery to me that it's out of print. It's worth the premium price. Medrich's recipes are wonderful, and her insights into baking are worth every penny. Publisher: Please bring this back into print!!!!

I own more cookbooks than I care to admit, and the majority of those are for baking. But when I'm in the mood for something sweet, this is inevitably the first book I grab.

Every recipe I have tried--and I have made many recipes from this book--has been both straightforward to make and incredibly delicious. And I have made "Bittersweet Brownies" so many times that I no longer need to actually look at the book.

The recipes are clearly written, and most of them use ingredients and pans that I already have, so it's perfect for those evenings when I have to have chocolaty goodness *right now* and am not interested in running out to get an ingredient.

I'd also recommend this book for those who are not regular bakers. The recipes are easy to follow, so this book is a good way to convince someone that baking isn't that difficult, as well as of the value of keeping parchment paper and good chocolate on hand.

The only negatives for this book are: First, my copy is quite literally falling apart, which is frustrating. Second, this book has gone out of print. But if you find a copy--grab it. You won't regret it.

If you love to bake cookies and brownies, this book is a must have.

Without a doubt, the Peanut Butter cookies are the best ever! Use a candy-making spiral tool and yours can look just like Alice's too!

Don`t let the size of the book bellie its weight in gold. Most recipes have variations so its actually more than the over 100 pages. I had so much successwith the first recipe that i could not wait to try all the rest and they were all superb (especially the mexican wedding cakes that melts in the mouth with a pecanish taste lingering in your mouth) The recipes are really simple due to precise instructions and for a number of them, you just need a saucepan...less work, less clean-up and a thumbs-up for a good cookie. If you're like me and want minimal fuss and maximum taste, read this book. This is the only book i use for chocolate chip cookies.

The book is a 'must have' for those beer lovers visiting Munich.

I would like the author to include in the next edition, a map of Munich with suggestions on where to drink in the city center. The map could be used as a travel guide to Munich, and listing the beer gardens on the map would make them easier to find (especially if it starts to rain and one must seek shelter).

The guide is accurate and fun to read, but the walking distances are slightly optimistic, especially if you have short legs!

I know Larry Hawthorne as a comptetitive ballplayer who hits a lot better than your average pitcher. Knowing him this way, and being a writer myself, I recommend his book because I know he is honest, a clean player, and would not steer you wrong. Not a good enough reason to buy the book?
I could say, as the old joke goes about politicians, that he has never done a mean, rotten thing that he hasn't been sorry for, but I haven't known Larry long enough to know if he has ever done a mean, rotten thing. I know he is generous with baseball tips and has the best cooler on the sidelines. If you met him on the street he would greet you with a smile. In fact, if I asked him, he would autograph your book for you. That's how nice a guy he is. What more do you want from a book about beer in Munich? Check the excerpt and other reviews and see for yourself. If he is reading this right now, he is slapping his head with his hand and saying, "The next time Steve comes up to bat I'm pitching him a slow fat one right across the plate so he can hit it out of the park for the first time in his life!" That's how nice a guy he is.
I met him in the high deserts of south california, out where Jesus lost his boots, where right field is littered with gopher holes, where the 'Swingin' Steves' try to give him fits by getting line drives, and I'm glad I got the chance to get to know him. He made my first year as a softball player a lot more enjoyable, which was real special to me because I hadn't played since high school and needed all the help I could get. If you are still reading this then you are a serious beer drinker and if you are planning on going anywhere near Munich you need Larry by your side. From the other reviews you can see he is a great guide and knows his stuff (and his hops, he's always talking about the hops) so I will tell you the one flaw I found in Larry. He swings at everything. But he has a respectable batting average so I'm not going to knock what works for him. I'm a little shorter than him so maybe that makes me want to wait for the best pitch because I dont have the strength he does to drive the ball into the gaps. Well, I was kidding about Larry giving me a big fat pitch for this rambling review, in fact he might just hunker down and feed me low inside pitches because he can and he wants his team to win as much as I do. Like I said, a great competitor and if I still drank beer (diabetes) and had an urge to visit my great-great-grandparents homeland (apparently one of us was a king in Denmark around 1000 ad) I would still buy the cheapest version of this book I could find (that's just me, I'm cheap) but I would read it cover to cover because I trust this guy to give me the real deal. Hoist one for Larry, beer and book fans, and just for your information I wrote this cold sober. Honest. Why would I lie? And if any reporters for the National Enquirer or da Globe, etc. want the real inside dope on Larry I would be willing to supply even more colorful anecdotes to prove it.

This book is suprisingly good and gives extended information about various interesting locales in Munich. The beer locales are a kick. One could spend the whole trip visiting these occasionally quite interesting and cozy dispensers of comustibles and brews.

This book more than pays for itself with the coupons for free beer in the back! Great book too. Has directions to a lot of amazing beirgartens!

I went to Munich for Oktoberfest this year -- got there on a Thursday night and left the following Wednesday. Monday was spent at Oktoberfest. That meant Friday, Saturday, Sunday and Tuesday we needed to find beer gardens! This book was the perfect guide -- you can find them by S or U-Bahn stop, even! The 2-for-one certificates were a special bonus. I logged all the beers I drank on the inside cover -- 35 beers in 5 days. Nine of those were the masse size. Burp. Highly recommended.