Cooking Books

What an excellent cookbook. And it makes a wonderful gift. The recipes are wonderful and the artistry in the book is delightful! I personally use this and have given several as gifts. Practical recipes. It is fun just to sit down and read it!

Autumn is my favorite season and this could well be one of my favorite cookbooks. As with any Susan Branch book, the illustrations are delightful. The recipes are great, too (and not only for the autumn season).

This is a book that will lift your spirits on a gloomy day.

Susan Branch has the knack of making the ordinary truly extraordinary. Forget Nigella, she is truly the first domestic goddess. This book oozes charm and comfort, I can smell the fermenting orange and gold leaves and hear the drizzle lightly pattering away on the front porch whilst I'm warm and cosy with my recipes indoors. Such is the power of this book, as I live in a country that doesn't even have an Autumn to speak of! The recipes are lovely but they are almost secondary to the feelings and creativity this book inspires with it's beautiful rustic drawings and charming thoughts in Susan's familiar swirling script. A delight as always.

I admit, autumn is my favorite time of year. The cooler weather, just perfect for sweaters. . . the leaves of crimson, copper and gold. . . the sweet-tart taste of an apple pie fresh from the oven. . . . Susan Branch does a beautiful job of capturing the essence of autumn through her stories, recipes, decorating ideas, and charming illustrations. This is a book to be savored, and it makes a lovely gift as well. Here's hoping that Susan creates books on spring and winter as well!

I thoroughly enjoyed this edition of Susan Branch's popular Heart of the Home series. I am planning to give this to my daughter-in-law to be to help her start her own family memories. Not only are the recipes good, but I enjoy as much the memories Susan shares with her readers. The recipes are clear to follow and the serving suggestions go a long way in making a lovely presentation. Thanks, Susan!

I contributed the recipe for orange buttermilk sherbet that is in "Beat That", Ann Hodgman's second volume of the very best recipes in existence (get vol. 1 "Beat This" as well). This is a cookbook you'll really cook out of and will tell all your friends about, not only because the recipes are great, but because she's also a hilarious writer. And in the hot dog days of summer, don't forget to make a batch of my fabulous orange buttermilk sherbet. You'll love it.

This book can't be beat! I know because I contributed the fabulous recipe for orange sherbet that's included in it. (If you think you don't like orange sherbet, that's because you've only tasted the commercial stuff. Comparing my sherbet to that is like comparing champagne to Kool-Aid.) The same goes for the other recipes herein. They may not be low-fat. Ms. Hodgman admits she never met a recipe that couldn't be made better with more butter, bacon, or sugar, so these goodies may not be for everyday consumption. But when you want a dish that will wow company or knock the socks off at the next church supper, this (and the previous volume, Beat This!) is the place to look. And as other reviewers have said, even if you don't intend to cook a single dish out of this cookbook, it's so entertaining and funny to read that you should buy it anyway. I'm one of Ms. Hodgman's greatest fans, and you will be too once you look at a copy of Beat That!

Taking the best of the best for her second book, Hodgman compiles a delectable collection of recipes aimed to please the most discriminating palate and dares you to find something better. Few do, but Ann gives them their kudos when it happens. OK, it's not gourmet, low fat or even low-calorie, but this is the best of the best and creative, so who cares about the waistline!!! Run a few extra miles and work it off if you have to, it's worth it.

This is the cookbook I reach for most often when I'm looking for a recipe on a staple or a spin on a classic. Along with recipes, she has funny anecdotes that allow you to get to know her and her family (including her pets), and there's a great index in the back about why fine ingredients should be used and where to buy them. If you're an experienced cook like me, try the recipe 'as is' then tweak it and/or make notes in the margin; if you're relatively new to cooking like my boyfriend, the recipes are easy and fun to follow regardless of experience. But I assure you that most recipes are ab fab 'as is,' particularly the Salmon Spirals, Lumpia, Chocolate Chip Cookies and Orange Sherbert.

Buy it, cook it and let your friends think you're the most amazing cook who ever walked the planet! Mine do. Then go out and buy her "Beat This!" cookbook if you don't already have it and continue the magic.

I've only made about a half dozen of the recipes in this book but each one is superb and company-worthy. You'll NEVER have to worry ever again about what to take to the next pot-luck luncheon at work. The author concentrates mainly on dishes we grew up with, comfort foods, etc. A sampling: cheese straws, meatloaf, apple crisp, great gravy, edible playdough(!), mom-style chicken salad, grape ice cream, best banana bread (it really is!!), shrimp salad, etc. A huge plus is the author's very funny remarks on almost every page. Buy this book........you won't be sorry.......except for your expanding waistline.

Ann Hodgman's cookbooks blend humor with recipes that are simple and familiar. I grew up with food like this and it is comforting to have it presented in a way that is peppered with humor.

I was a little sad when I opened the box & this little tiny book fell out-I was expecting something bigger with more recipes. But the recipes that were in there are authentic & the book is nice with all the pictures and such. So I would still recommend it.

A little book of traditional recipes. They are simple to follow and the lovely pictures almost make this a coffee table book.

It was not as through as I had anticipated, however, I did find the recipes that I was looking for and the instructions are very well written.

Don't be fooled by the small size of this cookbook. It packs many great recipes between it's covers. From beverages to desserts with everything in between this is a gem for delicious mexican recipes, yet is feasible with a moderate level of culinary skills. I bought the first book in this series several months ago and have been consistently pleased with each new addition.

The dishes in this book are delicious. And without a doubt they are as authentic as my abuelita's cooking. I have already tried the dishes for the pozoles and enchiladas, and also several salsas. So far my favorite dish is the Pescado a la Veracruzana. I am really looking forward to trying some of the other dishes in this book.

All I can say is WOW...I just got back from Phoenix Raceway and had the opportunity to tailgate with Big John and the Ginn Racing Team...Big John is FABULOUS...The food was hearty and healthy too! Can you believe he made me eat all my veggies??? Well that was not hard to do because they were delicious...I am a Soldier in the Army and I have sampled some of the finest chow around the world...And I must say that Big John is the man!!! I am purchasing this book because I am a believer...Absolutley OUTSTANDING chow...A big "HOOAH" to Big John...Army Strong!

It is an answesome cookbook. The sloppy joes are A must make. There are even Deserts in there.

If you have NEVER tasted anything this man cooks, on or off the track

GET THIS BOOK!

He's a great friend and a great cook. I've been lucky enough to enjoy his food while on the NASCAR circuit.

Great book for your camping buddies.

The book was so entertaining and have tried a couple of the recipes already and they are great. Haven't seen "Big John" in over 20 years, but thought the book would be a great present for a friend, Bob Stout (not knowing that Mark had sent Bob the website and he'd already ordered his own copy). Just like having John in the room, reading the anecdotes.

Good recipes that are easy to follow, interesting stories, very informative for new tailgaters. You don't have to be a race fan to enjoy this book.

I have several cookbooks, and enjoy them all, but this far outstrips all of them. There are a few special projects, but the vast majority are everyday dishes that are relatively easy and can be made on an average weeknight. Having been to the restaurant, I admit I got the book for the lemon and parseley chicken, and that recipe alone would make the book worth the price, but have made many other dishes which have been equally outstanding.
In addition to the recipes themselves, there are several useful tips for improving your cooking skills, and virtually every ingredient is readily available.

Overall just an outstanding book.

Cooking is my true passion. There is nothing I enjoy more than creating beautiful and delicious dishes at home, and sharing them with friends and family. I own a hundred cookbooks, and this is my hand's down favorite, especially for entertaining. The recipes are easy to follow, economical, big on flavor and presentation, and great for entertaining. Let me explain in more detail.

Easy to follow - The dishes are all beautiful and look very difficult, but they are far from it! Gordon Hamersley has really designed some wonderful recipes that are very easy for even the most novice home cook. The book is also full of great tips throughout. Many cookbooks will just instruct you to do something, for example, "Caramelize the onions", but they won't tell you how. Hamersley not only tells you how, but he goes a step further by providing tips on how to make them even darker and sweeter.

Economical - I have made many recipes from this cookbook, and I've never had trouble finding the ingredients in my local supermarket. Roast chicken, coq au vin, braised short ribs, beef bourginion - these dishes will not bust your budget, but they will come out looking like they did. A few of the dishes have some more expensive ingredients, but if you are hosting a dinner party or holiday dinner, you might want to splurge on those special ingredients, to give your friends and family something new and different to try.

High on flavor and beautiful presentation - All of the dishes I have made have been both visually appealing and delicious. His use of fresh herbs and slow braising techniques give the dishes a wonderful depth of flavor and an incredible "wow" factor. When I lifted the lid off the braised short ribs, all of my family gathered around in awe of how beautifully caramelized they were. The dish was finished by pouring the sauce over the ribs (a red onion sauce, reduced from the braising liquid). The ribs were as tender as butter and just fell off the bone. Other favorite recipes of mine include ALL of the risotto recipes (butternut squash being my favorite, and the wild mushroom risotto with red wine is a close second), the onion soup au gratin, peach galette, wild mushroom and roast garlic sandwich, roasted asparagus with pancetta and shallots, and the seared scallops with garlic, tomato and olive compote. They all come out looking as beautiful as the photo in cookbook. The flavor combinations are outstanding - there is a little bit of sweet, salty and savory in every recipe - all well balanced, and each has interesting and appealing texture. For example, the roasted asparagus are savory, but they are complemented with the saltiness of the pancetta and the sweetness of the shallots. The ribs, also savory, are complemented by a sweet, rich and slightly salty (but not overly so) red onion sauce. The scallop dish pairs the saltiness of the scallops and olives with sweet and tangy garlic, tomatoes and balsamic vinegar.

Great for entertaining - Many of these main dishes roast or braise for hours, low and slow in the oven, which means you do all of the work ahead of time and you have more time to visit with your company!

This is a wonderful cookbook, a real standout! Buy it; you won't be disappointed.

If you've ever been to Hamersley's you know what a gift this book is to the culinary world. If you have never been there... get the book. You'll then understand. Magnificent!

A truly great cookbook. Not something I reach for during the hot summer months but one I reach for routinely the rest of the year. He's in love with heavy cream as an ingredient, something I try to avoid normally, but I have had success substituting half the heavy cream called for in several recipes with evaporated skim milk and that has worked out just fine and made me feel better about lightening the fat content.

Great cookbook. Really tasty recipes that appeal to modern tastes. So far no recipe takes more than about 45 minutes.

This is the first Bobby Flay cookbook I have purchased. I was so taken by the uniqueness of the recipes and the photos were outstanding. I have tried several of the recipes - one was a total improv on my part because I didn't have all the listed ingredients - and in each instance - excellent results (even the improv).

Mesa Cookbook is not your everyday cookbook, but is perfect for the pull out the stops or I want something really special meal.

I am a big Bobby Flay fan and I absolutely love this cookbook! I would have given it 5 stars but do to having to order special spices, that are not available anywhere near me, I could only give it 4. I find almost all of his recipes pretty simple and soooo delicious!

I watched Bobby Flay's biography on television and his cooking seemed so interesting I thought I would purchase one of his books and and give it a try.

First, the recipes are easy to follow - though several steps are required during preparation the end result is well worth the effort. The results are fantastic. Before viewing his biography my mind set was that most of the food would be too spicy. Not so. The recipes include some heat but it seems the heat is nicely complimented with sweet and citrus flavors. The combination is indescribable. The prickly pear margarita is especially delicious and so are the salads.

If you are looking to create unforgettable dishes with lots of fresh flavor this is the book to use.

I purchased this book after I had a chance to experience dinner at Mesa Grill, I have prepared several items from the book and they taste great, very easy to follow directions, I look forward to all the other things in the book, I highly reccommend this book to anyone that is a fan of Bobby Flay or if you just like southwestern style food.

This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.

I've read several books with food tips and I have to say this one has left me feeling a bit more inspired and more excited to cook. I know that's a bit corny to say but this book offers that extra information a cook needs, stuff other books only offer a small portion of. I definitely recommend this as something to add to your cooking collection.

I bought this to replace the copy I shared with my family. I should have ordered several. It is a great first cookbook and a good reference manual for experienced cooks. The alphabetical layout makes more sense and the book is full of good basic ideas for all types of food and methods.

I love this book! It's organized alphabetically making it an easy reference for quick questions, yet is written in an easy-to-follow, enjoyable tone that keeps me reading after I've found my answer. Listings include ingredients, techniques, and culinary approaches (ie "Cooking for the Week") and encyclopedic answers are enhanced by recipes, illustrations, "fascinating facts" (onions neutralize paint fumes) and endless tips. I've read many books on kitchen science but I return to this one most often for speedy references. As enjoyable for absolute beginner chefs as it is for seasoned pros.

An interesting concept is at the base of this book. It provides hundreds of recipes--as a part of what is described as 5,000 "ingenious kitchen hints, secrets, shortcuts, and solutions."

Coverage is from A to Z. Some examples of helpful hints. On page 3, substitutes for alcohol in recipes are noted. Instead of one tablespoon of sherry or Madeira, use one tablespoon of apple juice. Another item under A is the choice of the right apple for the right purpose. For example, Golden Delicious apples can be used for sauce, baking, salads, and eating; McIntosh apples are best for eating and sauce; and so on. And immediately after these hints, there is a nice recipe for spicy applesauce (using McIntosh apples). On page 75, for those readers addicted to Buffalo Chicken Wings, there is a recipe for Buffalo Hot Sauce. While I would prefer old-fashioned Tabasco Sauce, the recipe calls for somewhat milder hot pepper sauces, for palates that aren't as willing to burn. In addition, there are a couple recipes for using the sauce other than on chicken wings. What about making Mango Salsa? Page 268 features a simple, easy to make recipe. Polenta? Pages 377-378 provide a veritable "how to do it" mini-manual, including what to do if you err in making it (such as burning the bottom of the polenta). On Page 531, you can read how to prepare vegetables for grilling. For asparagus, snap off the tough ends and use direct heat to grill the vegetable. And so on and so on. A to Z? What about getting the zest from oranges to use in recipes? Here is one of the few places that I have run across this "how you do it" tidbit.

All in all, a very nice and useful volume.

I love this book. I collect cookbooks and it is really hard to find something that gets me going. Many of the submissions (which are very well organized) also have great recipes. His long, slow oven cheesecake is worth the price of the entire book!!!

Everyone needs this in their culinary library.

I just wanted to tell you how much I enjoyed The Complete Idiot's Guide to Weight Loss. I believe that your book makes so much sense! I have already lost 10 pounds in a month's time by adopting many of the principles found in the book--eating 0-5, avoiding artifical sweetners and fake fat, and incorporating
more protien and less carbs into meals. I enjoy a small amount of dark chocolate every day or so...and I do not feel deprived at all! I am also exercising more, mostly cardio and yoga. Like many others, this has been a longtime struggle for me. I have tried Weight Watchers several times and found that I was more obsessed with food than when not on the program. In any case, I could go on and on like so many of your readers probably do. I just wanted to thank you and let you know that I loved your book, completely agree with your sensible approach, and will recommend it highly to others. Thanks!

I know everyone else is raving about this book, but I just don't see the big deal. In that it's one of the "complete idiot's" series, I was expecting something a little less "gimicky." However, these authors' diet recommendations remind me so much of The Zone, i.e., protein/carb/fat combo meals where the carbs are in the form of fruits & veggies. They note that our ancient ancestors didn't eat grains and suggest that we limit our consumption. I agree on the limits and like the new food pyramid where the grains are not the foundation; however, I do think eating whole grains shouldn't be discouraged to the extent that the authors discourage it. After all, barring those ancient ancestors, our more recent ancestors (i.e., those in the last few hundred years) have been eating grains, and America's obesity problem is just getting out of hand in the past 30 years, so we can't blame it on grains. The authors do have some common sense advice in the part of the plan that advises readers only to eat when hungry and to eat only until satisfied, not full (e.g., a portion about the size of your fist). The authors say that this is the way thin people eat, and we should emulate that if we want to be thin. I agree with that part. However, I was annoyed at the contradictions in the book. The authors continually suggest that we act and think "thin," but then they make suggestions for eating in a way that I've never seen any of my thin friends do. For example, the authors say that you can eat those cheeseburgers and that pizza, but when you do, eat the burger without the bun and the pizza without the crust. I've never seen a thin person do that unless for some odd reason that person didn't like bread (I don't know anyone who doesn't like bread). I think that suggestions like these perpetuate the dieting mentality. I would have prefered them to suggest eating a smaller burger or just one piece of pizza.

All in all, I don't think the book is harmful, but it didn't measure up to my expectations of books in the "complete idiot's" series. For those who like the concept of eating only when hungry (a concept I highly recommend), I suggest Seven Secrets of Slim People. This book advocates that type of eating, but doesn't suggest any food restrictions. The only aspect of the COMPLETE IDIOT'S guide that I prefer to Seven Secrets is their recommendation to eat breakfast even if you're not hungry. I believe this is necessary to get your metabolism moving in the morning.

I have been doing Weight Watchers off and on for about three years. I have gained and lost the same 10 pounds, and I have gotten nowhere near my "goal weight". Why not? No one mentioned the common sense guidelines that I got from this book in the first five minutes of reading it: eat according to your appetite and eat balanced meals that satify (rather than stuff) you. FINALLY! Very very great information about nutrition (with no hocus-pocus studies or extreme recommendations) and about how each meal should be balanced for maximum satisfaction and metabolism, and how to increase your physical activity (moderately) to support your weight loss. After only a few days I feel, for the first time in my life, a) satisfied after every meal, b) the excess weight coming off (already!), and c) completely confident that I can meet my goal weight without completely disrupting my life or suffering at the hands of the dreaded "WW points". I can do this for the rest of my life. Buy this book!

This book is really terrific! After over two years of living a "controlled carb" lifestyle, my husband and I began to get concerned about our health. Even though we lost loads of weight and kept it off all that time, we felt we may be doing our bodies long-term damage. So we tried low-fat for a bit, but started gaining weight and so we went back to low carb. Desperate to find a way to lose weight and eat healthy, we bought this book. In a nutshell, it shows you how to balance it all out. Through educating you about metabolism and even how to "get in tune" with your own body, this book puts it all in perspective. No fad dieting ideas, no gimmicks, just REAL answers to why we eat the way we do and how to eat right for the rest of your life! Exercise and stop being afraid of food! Eat when you're hungry! Enjoy real ice cream, butter and mayonnaise! Just do it right. This book shows you how.

This book is excellent. Written in easy-to-get language it manages to be both simple and yet detailed enough to go into a wide range of weight-management topics in significant depth.

I think books like this should be at least tax-free if not entirely free, as they are beyond being just self-help in the sense that they can potentially help relieve the burden that overweight/obese/unhealthy people have on our society. don't get me wrong - I mean no judgements there - I've been overweight and unhealthy myself and it's a problem which is still very much on the increase, both sides of the pond.

It's very educational and based on sound science yet you will hardly ever feel that you're 'in class' or studying; that said your knowledge of biology and the human body will definitely increase as a result of reading this book.

The real question - will it help me lose weight? Well, the answer is perhaps obvious - the book itself won't help you lose weight: your choices and behaviour will help you lose weight, but this book will definitely help you to understand how to lose weight (and why).

Buy it if

- you need to lose weight (duh)
- if you've lost weight with fad/crash-diets but know you're going to put it back on again
- want to learn more about the human body and basic nutrition
- want to teach and guide others in the subject (e.g. if studying nutrition/health on a medium level course)
- want to support someone who you know wants to lose weight effectively, safety and for good.

I just love this book. The author has a way of making you feel like you are deep down in the south, in the kitchen cooking with her. The recipes are good and all have the down south feel and taste. So if you are vegan/vegetarian and have a yearning for down south food, order this book, you will not be disapponted.

This is a good recipe book as it has a lot of different recipes that I would not have tried.

Ok, so I grew up a northerner who never really had grits or white cornbread or a real live mess o' greens in my life. Now I am proud to say that even my carnivore southern husband will eat chicken fried tofu (and he hates tofu!) and just about anything else I make from Ann Jackson's excellent cookbook. I had been a vegetarian for years, a little fearful of going vegan, and this book helped make the leap effortlessly. The only problem is, now I am addicted to gravy. GRAVY for pete's sake! (not to mention the "addicting" tempeh chicken salad, cornbread stuffing, etc..) And I want Ann Jackson to know that I always wear my vintage kitty cat apron when I bake my vegan pies!
ps - my grandmother taught me how to make stickies when I was 5, but I never knew what to call them before.

I chose this cookbook based on reviews and WOW! My family has loved every recipe we've tried...corn pudding, pineapple/pecan upside down cake, shortning bread fried "chicken," "fish" sandwiches, apple cobbler. This is probably the best cookbook I've found in a long, long time. Fabulous food, fun, chatty style. Really innovative (I've never seen vegetarian versions of Southern food). I thought people were exaggerating when they said non-vegetarians loved certain of these dishes (yeah, not in my family, I thought) but I watched with astonishment as my husband polished off every last tofu "steak" on the platter, oblivious to the fact the rest of us wanted more--this is just not like him!

It's hardly the healthiest cookbook available--many things are fried or have tons of oil, like much traditional Southern cooking, but I've found I can reduce the fat/oil without any problems in the results (ie, The cobbler called for 2 cups of margarine (yeah, really!) but I only used 1/2 cup and it was still fabulous. Most (or all?) of the recipes are vegan. I'm not vegan, so sometimes I substitute eggs or milk, but I've also learned about new alternatives which has been fun. I adore this cookbook. Now I'm just afraid I'll never find another one I like as well!

My husband and I have been vegans for two years, and most of the cookbooks I tried have either ethnic food (which can be great) or haute cuisine with 500 ingredients (which can also be great). But often what I really want to eat is comfort food--food my mom used to cook, but vegan. If that is what you need, this is the cookbook for you.
I own 2 dozen vegetarian or vegan cookbooks, but this is the only one I really use. Not only is every recipe delicious, but the author teaches you how to substitute non-animal ingredients to make your favorite dishes. Plus, she is fun and chatty--just the sort of person you want to share your kitchen with.

My husband uses a lot of recipes from this book and we've been happy with every one. Definitely try the meatballs. I'm not a good cook at all, but I tried making the chicken cacciatore. It came out surprisingly well, but there were a lot of leftovers since I didn't realize the recipe was for way more than 2 people.

This is definitely one of my all time favorite cookbooks. The butternut bisque is to die for, and all of the other recipes I have tried are also fabulous. Beware though - these recipes cook for a firehouse so it makes food for several people and the food is rich and hearty. I just freeze the leftovers and they last for a little while - they get eaten before too long...

My son is the cook at the firehouse on his shift. We purchased the book for him, and he is so pleased with the book and it's great recipes.

Eshel Travis

I recieved this Cookbook as sort of a joke for x-mas because "I LOVE FIREMEN" and it has been the greater present I have ever gotten. There quick and very easy recipes to follow and use. My cookbooks looks like it has gone to hell and back I use it constantly. I wish Keith would come out with another book soon. Watch out Rachel Ray move over for a FIREMAN.G

For beginners and veteran cooks, this book is packed with wonderful recipes sure to become family favorites. I'm giving this copy to my son who is just beginning to learn the joys of cooking for himself.