Cooking Books

This book is written by the same author of "Persian Cooking for a Healthy Kitchen", and shares with this one the simple way in description of different recipes. This book has a more wide content of dishes, a chapter devoted to ceremonies and a lot of pictures, many with food and many devoted to Persian culture. It is not generally known that Persian Cooking was and is rather modern, previewing rules for a balanced diet, there are foods hot and cold and they cannot be mixed indifferently. It is a world to discover and this book gives a good help.

This is a wonderful book, not just as a cookbook but as a guide to some of the traditions of the Persian Culture. The pictures are beautiful and the recipes simple to follow. A must have for any household.

I grew up eating Persian food -- as a Persian-American I have pretty high standards for Persian food; the recipes in this book rival those my mom made when I was a kid... and she's a fantastic cook in her own right. I've made several of the khoreshes (hearty stews/soups), rices, and appetizers, and the directions are exactly right and easy to follow. There are very few "specialty" techniques in Persian food; if you can chop, fry, boil, and measure, you'll have no problem making these dishes even if you've never had Persian food before.

An outstanding, and beautifully constructed, book that works as well in the kitchen as it does on the coffee table.

But finally written down. This is a great book with very accurate and authentic recipes. It does a great job of breaking down all the steps into a very discrete manner that even a novice can follow. The serving portions are large so you have to cut down the portions somewhat. Pictures and paper quality are top notch.

A brilliant start to a cooks journey. The book has covered all areas of Persion cooking. The best I have seen either in English or Persion.

If you haven't taken time to look this one over, if you're a serious baker, you're missing out on some of the best recipes and information about quality baking! I've been baking for more than 30 years and this is a terrific addition to my cookbook collection that I'll use frequently!

I love my cookbook that I received. It was what I expected it to be and more. It came in a timely manner.

A culinarys arts teacher highly recommeds this King Arthur book. It shipped quickly and was packaged well.

Made great popovers and crepes for first time...both came out perfectly. I took their advice and got a kitchen scale...made a huge difference in outcomes.

If you like to bake, whether out of necessity or for fun, this book is good stuff. I like to use it for fun recipes to make with my kids, and it is almost fool-proof. I would know.

This is a "meaning of" and "how to" book for those who have questions concerning essential oils & herbs and their folklore, secrets, meanings, and effects . There are precise directions and warnings concerning specific oils and herbs. This wouldn't necessarily be the best starter book for someone who is new to oils and herbs, but it certainly is a good addition to any herbalist library. It is easy to read and makes a great reference book.

excellent reference book full of cures I highly recommend Rochelle Moore and her books to everyone

Rochelle Moore's work is so different and so exact. I found this book great to work with and use it regularly. It is the type of book that you can refer back to over and over again. Wonderful author and so original

READ IT - LOVE IT - ROCHELLE MOORE IS A BRILLIANT AUTHOR

I am learning so much about how essential oils and herbs can help to alleviate everyday aches and pains and also how to use them for headaches, stress, anxiety and so much more.
Very easy to use book and I am enjoying trying out the different recipies

For those of you who love to collect great cookbooks, this is an awesome Cuban cookbook. All the recipes invoke memories of Mama and Abuela cooking in the kitchen. They are authentic recipes and the stories are worth reading. Many of them will bring sweet memories to Cuban refugees who have adopted the U.S.A as our new home. This is a must-have book in the kitchen!

This book has great recipes and they are very well written. The instructions are very easy to follow. Very much the same ingredients my Cuban Mother has used all my life.

This cookbook comes the closest to the real recipes that I have tasted, except they love to use oregano and lots of green pepper which should be ignored. Red peppers should be substituted and cumin is the favorite spice of the cubans. Once the recipes are doctored the food is outstanding. My favorites are vaca frita, oxtails, black beans (remember, do not use the oregano or the green pepper), the garbanzo bean dish with chorizo. Also remember that the type of chorizo you use will influence the dish and their are several different kinds. The Colombian type is excellent or I would stick to Goya's brand. The Colorado Bean Soup is awesome, especially if you puree it - though it is labor intensive. Remember that many of these recipes can be cooked in a pressure cooker, which is how many real cuban households make these meat dishes quickly and they come out the most tender. It would have been great if they included that method in this book but you can guesstamate the times. This works particularly well with the oxtails. You must remember also that each cuban family makes the dishes their way, so that is why you have to adjust the ingredients.

My husband is from Miami and when i was pregnant he took me to Miami and got me addicted to cuban food. We both really missed the food and this book brings back so many good memories. It really satisfies your taste buds.

After sitting in the bookstore, going over about 10-20 so called Cuban recipe cookbooks, this is the ONE in my kitchen. Both my parents are from Cuba, I was born there as well, so naturally my siblings and I grew up on traditional Cuban recipes. This book is the closest to Mom's cooking I have ever found, and with some help from Mom, these recipes are just like being home. Easy to follow, simple, traditional recipes. Once you get the hang of "sofrito", which is base for most of our dishes, you won't be disappointed. LOVE this cookbook, and its wonderful, savory Cuban dishes!

Along with most of the reviewers here, my wine-knowledgeable friends, to whom I gave this book as a wedding anniversary present, were extraordinarily pleased. They tell me that they learn something new from it every day, and that it has "everything about wine" within its covers.

I have been working in the wine industry for many years and I have never come across a more complete reference book. It is worth every cent.The Oxford Companion to Wine, 3rd Edition

The Oxford Companion to Wine is one of the best books about wine that I have seen.

Having a healthy interest in wine (don't drink too much most of the time) this answers so many of the questions that I've had over the years. It gives many of the expected details of different wine regions and wine classifications throughout the world in great detail. It also gives information on the winemaking process, the different varieties, how to consume wine (storage, tasting), qualities and faults in wine, famous personalities/labels in wine and wine history. All this with some beautiful fullpage photographs, maps and diagrams. Makes a great present and should be a mandatory accessory for anyone with a substantial wine collection.

While I've found the book book very informative and helpful, pages 601-624 are missing. I guess I shouldn't complain though, since I have pages 625-648 twice. Has anyone else noticed this in their 3rd edition? I can't believe mine is the only copy where this mistake has occurred.

As the owner of more than 700 Cookbooks, I can't honestly say that both books by this Author are my Favorites. I am planning a trip especially to visit the Bakery & Cafe for the real experience.

This cookbook is terrific on all counts--great recipes (the Sugar Saucers are the end-all, be-all sugar cookie), beautiful coffee table book, and entertaining read. The fact that the book is printed on glossy paper means the pages will stand up to the occasional butter sputter and drool from looking at all of the wonderful photos. I really enjoyed reading the introduction and narratives that precede each chapter and recipe--a nice addition for those of us who can only dream about visiting Rather Sweet's Bakery & Cafe. I look forward to working my way through all the recipes!

Just the recipe of the ALL SOLD OUT CHICKEN POT PIES alone is reason enough to buy this book. They are incredible!
The Texas tortilla soup is a favorite. The desserts are extra yummy too.

I visited Rather Sweet Restaurant in Fredricksburg, Texas with a friend. We both had chocolate cake for desert and decided it was the best we had ever had. So I was on a quest for the recipe. I found it in this book, made it for a party and got the same results! Heaven, this lady can bake and tell you how to bake too!

I absolutely love this cookbook. I have made several of her recipes and all of them have turned out great. I appreciate her sense of humor, tidbits about each recipe and ways to create variations if one should desire. I own A LOT of cookbooks and this has become my favorite. I know that I can count on the recipes to get rave reviews! Rebecca Rather truly has outdone herself.

One of the best cookbooks I've ever used. All the recipies are from their restaurant and the food tastes amazing. If you want to make restaurant style barbeque this is the book for you.Dinosaur Bar-B-Que: An American Roadhouse

Great Place to eat. The book is great. Very well written.
Eat there alot. Great atmosphere. The BEST BBQ . Great family place.

I wasn't aware that this bar and grill even existed. While In Syracuse NY we stopped and had lunch. WOW!!!! It was awesome..... Esp liked the sweet potatoe pie. If you buy it for just the recipe (pie) you'll love it.Would recommend this book!!

Drunkin Shameless Shrimp, Sausage Bread, Mac N Cheese Sheperds pie....
Our dear friends cook from this book all the time. Book is user friendly and creative. Found the above mentioned are just a few that are now, staples in our lives....Yum! Thanks L & L!

My husband and I used to go to Dinosaur BBQ in Syracuse when I was in graduate school there. It's one of the only things I miss about Syracuse. We were given a copy of the cookbook as a wedding gift, and have made many recipes from it; all of them have been wickedly tasty, and there is not a single one I would not make again. Our particular favorites are the mojito marinade, the cornbread, the tomato soup, the spicy drunken shrimp, and my husband is a big fan of the ribs. We have made the ribs for friends and family and the recipe is now being circulated throughout the Pacific Northwest, quite happily (even by my mother-in-law to random people in [...]). We have bought four copies of the cookbook now to give as gifts. This is a great addition to your cookbook collection.

I took this book as my reading for a trip to NYC from Houston. Time flew by! There are gorgeous pictures-check out her blog too! I highly recommend this book and cannot wait to try the recipes :)

Beatifully written. I would love to be one of the author's neighbours or friends and be invited to try her creations and experiments. She overflows with warmth and generosity ... we could all learn alot from her, and not just how to cook and eat well.

This book is a great read as is anything to do with chocolate. Also a bonus of great healthy recipes. All round worth a 5 star rating.

This book is great and Clotilde is an interesting writer. She has written the book as a novel and that makes it so, so interesting. Makes you want to cook and feed your friends. Congratulations Clotilde!!

"Chocolate & Zucchini" is an entertaining combination of Clotilde Dusoulier's thoughts on food, cooking, and the Parisian lifestyle, and recipes chosen to reflect that lifestyle in a way American audiences can recreate. For my own tastes (so to speak), I could have done with more discussion and fewer recipes, but I certainly cannot complain. For one thing, it sounds like her forthcoming second book is more along those lines. And for another, these recipes are quite good -- I made the Biscuits Très Chocolate (p. 229) for a friend's birthday present, and they were very well received.

The author is a charming, and dare I say "sweet," guide, with a command of English that transcends mere fluency to being distinctive and very personal. One of the reasons I wished there was more personal narrative was because I liked that voice. Good thing we have her blog -- and, as I said, her next book. I'm looking forward to getting into that as soon as I can. Perhaps with a plate of biscuits très chocolate.

good god, i have tried to make bread periodically over the years only to end up with a heavy dense product that was never any good. if i had found this book back when i first tried making bread i would have been much better off. this book is excellent, i picked it up after watching the author's dvd how to cook your life and he explained things so well that i had to get it, and i was not disappointed. the book is incrediblely easy to follow though i recommend photo copying the instruction pages so you don't get the book goey like i did. but the bread turned out light and fluffy on the very first attempt and the flavor was great. i can't wait to bake my way through this book. and if you are like i was wanting to bake bread but intimidated by it. this is the book for you.

This book was an amazing find for me. I have always been of the mind that bread baking is too much trouble and too much time for the results. But I wanted to try and fortunately happened upon this book. Not only can I now bake wonderful bread, but I also am gaining a deeper understanding of myself through the process of baking bread as I am guided by this book.

I know this may sound like a bunch of new-agey gobbledygook, but if you really want to feel like you're accomplishing something when you bake bread (especially if you are a beginning bread baker), this would be a good book for you. One of the things I like best about it is that it provides step-by-step instructions on how to bake bread in general, and then gives you the recipes to fit into the process. The book also tells you what kind of (basic) equipment works best. But it's also very open in saying that all of its instructions are merely guidelines, and the person reading it is left feeling free to deviate out of desire and/or necessity.

The Tassajara Bread Book is also an enjoyable read, and has some fantastic recipes in it (I use the egg bagel recipe to make Challah that is even better than the Challah from Trader Joe's!).

Hey, if you want to know bread and I mean the important stuff here it is, everything that was ever done with bread starts here...
Once you've got it you never forget it... I originally bought this book in 1971 and baked bread when I was in college.

There is nothing like that fresh baked aroma and taste...

Hey I could teach this!

Enjoy this great day~

Tom

The Tassajara Bread Book has been part of my library for at least ten years. Upon first purchasing this gem with its gently textured cover and hand drawn sketches, I fell in love with the poetry that Edward Espe Brown, the author, offered in the opening of this cookbook.

His words, insights, and even the recipes themselves carry with them a humbleness and gratitude towards cooking, food, and life.

I'm amazed to say that only last week did I actually used one of the recipes (page 100, Bran Muffins) and it was scrumptious--not to mention helpful in getting things flowing (if you know what I mean!).

I intend to use many more recipes in the upcoming months. Next on the list is Corn Muffins (still on page 100--I figure why mess with a good thing).

When a classic book remains in print past the end of its useful life, what do you do with it?

I'm going to get one point out of the way right up front -- if you're a baking fan, you probably should get this book, as it was one of the most important influences on the rise of the modern American artisan baking tradition. I'm led to understand that it was also a major graphic design influence on much counterculture publishing (particularly the Moosewood Cookbook with handwritten pages, but the current edition has reverted to a more standard typeset layout. Though the author is a deeply religious Zen Buddhist and a vegetarian, religion and other dogmas do not dominate the book, making it palatable to all readers.

But there's an important thing about Tassajara that seems to get lost in the mostly deserved praised for the book -- Edward Brown is not and never was a professional baker, but rather a food generalist who happened to do quite a lot of baking. (The foreword, where Brown describes the naive, self-trained crew of a Tassajara-influenced bakery being laughed at by a pro, drives that point home.) Although the chapter on basic Tassajara bread is an exception, for the most part, this is not a technical bread book in the manner of Peter Reinhart's Crust & Crumb or Rose Levy Beranbaum's The Bread Bible, but a cookbook about bread in the manner of Beard On Bread. Again, this is fine. But if you're interested in baking like the pros, Tassajara will not be sufficient to your purposes -- apart from the first chapter, it's light on technique and baking science, and it uses volume measurements rather than weight, a big no-no for an experienced baker.

So that's how it goes. Tassajara captures for a modern audience a period where tastes were in flux and people were rediscovering the older ways after an overemphasis on modernity almost drove them to extinction. For that, you want this book. But if you're a pro in training, or an all-around kitchen geek, this book is only the beginning.

Good. Authentic. Full fat, full flavor (no 2% milk, "fat-free" sour cream, or "non-fat" chicken broth here)!

Great tasting recipes. 'nough said!

This is Louisiana food at its best. I follow the recipes with conplete condifience to be simply wonderful and they never fail.

This is Cajun/Creole cooking at its best! Paul Prudhomme is the master. I've spent hours reading through this book and I still find myself coming back to it. Recipes are perfect as they are but are also easily modified to suit different tastes. It's hard to find redfish in my area but I blacken other fish to substitute using Paul's method and it is always delicious (I cook professionally so I know what I'm talking about). This book is both practical and entertaining and I highly recommend it to anyone looking to expand their knowledge of Louisiana cuisine.

This is the best cajun cookbook. It's asy to read and follow. All the recipes are great. This is actually my third copy. I've had to give away the first two to family.

I ordered this book for my sister who doesn't have a computer. She was thrilled that I found this cookbook for her "used" at such a reasonable price; she had enjoyed some of the recipes as a guest at a friend's house and wanted to own the cookbook. The quality of the book was better than expected and Amazon provided excellent service.