Cooking Books

This book is adorable! It's so fun and the creativity is amazing. My 14 month old loves dogs and this book has become one of his favorites!

With kids toys being so much about brands and high tech capability - this whimsical and imaginative book is such a delight. I can't wait for my son to see it on Christmas day. Adults I have shown it to have enjoyed it too.

This book is wonderful! I bought several copies for my dog-loving friends because the price was very reasonable- they all thought it was delightful. The illustrations are fantastic, and the broccoli/cauliflower poodles are especially cute!

I cataloged this donated book into the academic library's collection where I work. I selected it from the books that had been donated for our annual book sale because I knew parents with little children would enjoy having something to occupy the attention of their kids while they were studying/researching. What a remarkable imagination this book testifies to! I photocopied the "Working like a Dog" page to testify to my meager efforts, it adorns my cubical. Everyone with children will want a copy of this book.

My daughter, age 20 months, just loves this cute little book. She asks to read it again and again.

I enjoyed reading this and passed it on to my kids who are visiting the Loire Valley this summer and living with a family there. Proper etiquette is always noticed, and a general knowledge of fine wines can only add to their experience.

Highly recommended! The audio format is a great idea! It makes learning very easy and the information is all relevant. This is one lesson that is interesting and easily finished.

This was my first wine book, and it is still the best beginner's reference. It covers everything you need to get started. The real benefit, however, is the audio format. You actually get to hear the narrator (who is fantastic!) pronounce the names of the various grape varieties, wines and terms. This is a huge benefit and something that cannot be replicated in the written word.

A good etiquette book should sit on every professional's bookshelf alongside "how to win friends" and "7 habits." I purchased this book along with Essential Etiquette Fundamentals, Vol. 1: Dining Etiquette and The Etiquette Edge: The Unspoken Rules for Business Success to cover all the bases. These books do an excellent job covering the important etiquette skills often overlooked in today's environment. Although often underappreciated, exhibiting proper etiquette signals to others (especially your boss and clients) that you are well educated, care about detail, and have respect for others. I highly recommend these books for anyone new to the business world or for those of us who may need to brush up on the basics.

Although drinking good wine isn't difficult, learning about wine can be. Once on a winery tour a vintner explained that there are 15,000 different choices that can be made from grape to bottle. Sometimes picking out a wine can seem daunting. Food Scholar's Wine Selection & Etiquette does a superior job of teaching those of us who would like to learn more without the information being overkill.

While there are more comprehensive books out there on Wine, I really like this book because it excels at being written for the average person. The book is divided into logical sections. I also like that the effect of climates in a region on the grape are covered. This is an easy way to tell what kind of wine you are getting just by looking at where the grape was grown.

This book will enhance your knowledge as well as your ability to pick out wines that you and your guests may enjoy. I would highly recommend this book to those who want to learn about wine, as this book does an excellent job of giving a basic education about many of the wines of the world.

This book is wonderful for any level of "raw foodie" and is a staple in my kitchen. I have only been making raw meals for a year and these are wonderful! My 10 year old even makes some of the recipes-the ice cream is a family favorite!!

I must say, this is the absolute best raw recipe book on the market to date, the recipes are easy to follow and taste great. I've dipped and dabbabled in the wonderful world of raw for years (since 2000)but didn't have the staying power to hang in there. I would get tired of the long preparation of this meal and that meal and would eventually throw my hands up and return to S.A.D. hey after all it's quick, tasty and easy.(it'll kill you though) HOWEVER WITH THIS BOOK MY WEAK MINDEDNESS IS OVERRRRRRRRR. over 90% of the recipes in this book taste wonderful and are NOT time consuming to prerpare even my 14 and 17 year old sons like most of the items I've prepared from this book the only reason it's not all is because they haven't tried all of the one's I've made but of the one's they have tried they come back over and over for more. Thanks so much Matthew for making my and my mom's transition to 100% live easier; this book is truy a blessing in my home. I also purchased Matthew and Sarma's book Raw Food Real World and while the recipes in that book are very tasty as well again the time it takes to prepare alot of the items were more than I could stand. However now that Everydayraw has taken me to the next level I will go back to that book and try out some more recipes. Man the two of them surely know how to marry favors and I am one that really likes well seasoned food and that's what most of the other raw food books are missing but these guys rock with the raw food.

I was very excited to get this book after owning RAW FOOD REAL WORLD.
While I was struck by some original recipes, I found myself a bit dissapointed. Overall I thought as if the book lacked a certain polish I expected. The food photos are ok (and a few confusing, sesame cashew dumplings- why is there another plate of untitled food in this photo?), the interior page colors were harsh, one recipe is not complete in the book (ice cream cone), several recipes were rehashed from RFRW, and I even found a exact quote about mangos from RWRF in this book again.
This is definitley not for those on a limited budget.
There are many out of the ordinary ingredients and large amounts used(some not completely raw either).

Prepare to use a lot of coconut meat, cashews and dehydration (one cracker recipe calls for 2-3 days of dehydration).

Good points - the price of the book, originality and taste of recipes -some simply wonderful(although he does hint they are not all his creations), lack of filler info (which is a major plus). Its straight up recipes. The font makes the recipes and ingredients easy to read. Most are also easy enough to make for everday(minus those needing dehydration).

I own several raw recipe books, and while this is in my top ten its not my absolute favorite. I do appreciate having a fresh new recipe book though and its good to see Matthew back on the scene, so maybe it will grow on me.

This is a great raw foods book! Ice Cream Cones on page 134 has a duplicate set of instruction from another recipe repeated, and so here's the fix for that errata. The recipe directions were sent to me by Gibbs Smith Publishers:


Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to
6-inch rounds on dehydrator Teflex sheets. Dehydrate 5¬6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

I purchased this book mainly because I already have "Raw Food Real World" Cookbook by Matthew Kenney and Sarma Melngailis. Because I Love the first one so well, I didn't give a second thought to purchasing this one, and I'm glad I did, I love it! It has 144 pages of really Fabulous recipes, and in this book he focuses on keeping it simple which is just what I wanted. There are plenty of blended & squeezed smoothies and juices in this book such as: The Blue Green, which is one of his personal smoothie favorites. Immunity, another smoothie high in antioxidants, almond milk, brazil nut milk, Triple C, a favorite morning smoothie, chocolate-cherry smoothie, Vanilla-E, The Classic, with Strawberries and Bananas and Almond Milk, Banana Almond Butter Cup Smoothie, Mango Raspberry, Mint Cacao Cooler, The Muscle, a great protein smoothie, and one called the Best Smoothie, similar to a Pina Colada. Also, Raspberry-Agave Lemonade, Hot Ancho Cacao, Sweet Green Juice, Grapefruit Cleanser Juice. He also has a chapter with snacks such as Citrus Maple Granola, Mixed Candied Nuts, Curried Cashews, Blueberry-Almond Granola Bar, Raspberry Vanilla-Almond Granola, Chili-Lime Macadamia Nuts, Chocolate-Ginger Macaroons, Vanilla-Almond Macaroons, Super Goji-Cacao-Maca Bars, Almond Crumbs, Raw Chocolate Chip Cookies, Raw Chocolate Chips. Then he has an unbaked section which includes Cumin Flatbread, Herb Crackers, Golden Tortilla Chips, Za'atar Flatbread, Bar-B-que Crisps. Then there is the next section called Starters which include Blueberry Pancakes, Eggplant Bacon, Cucumber-White Grape Gazpacho, Portobello Sausage, Tofu Scrambler, Sesame Cashew Dumplings, Miso Soup, Silken Tofu, Marinated kalamata Olives, Savory Crepes. Then the Spreads, Dips & Sauces such as Chipotle Mayo, Red Chili-Pineapple Dipping Sauce, Sweet Chili-Lime Sauce, Macadamia Hummus, Salsa Fresca, Mango Guacamole, Macadamia Feta Cheese, Macadamia Red Pepper Cheese, Pineapple Mango Salsa, Black Olive Pesto, Lemon-Thyme Yogurt Sauce, Roasted Pepper Hummus With Lime, Chili, & Sour Cream. Then come the Salads with Blue Green Salad, Spicy Almond Dressing, Seaweed Salad, Ginger-Miso Dressing, Potato Salad, Potato Salad Dressing, Creamy Sesame Dressing, Thai Salad, Creamy Thai Dressing, Tabbouleh, Sweet Miso Dressing, Blood Orange-Crispy Fennel Salad, & Blood Orange Dressing. Then the Larger Dishes such as Tomato Basil & Ricotta Pizza, Mango Wraps, Portobello Fajitas, Pasta Primavera, Baked Macaroni & Cheese, Rosemary-Garlic Mashed Potatoes, Portobello Steaks, Summer Rolls, Tomato Torta With Pesto & Macadamia Ricotta, & Pad Thai. Then comes Desserts such as Mocha Pudding, Vanilla Creme, Strawberry Tart, Agave Caramel, Mocha Glaze, Sweet Cacao Sauce, Coconut Creme Anglaise, Pumpkin Pie With Thyme, Lemon Macaroon Cheesecake Tartlet, Chocolate hazelnut Tart, Chocolate Cookie Crumbs, Key Lime Tartlets, Vanilla Mint Flan, Frozen Goji Berry Souffle, Maca-Cacao Truffles, Warm Fudge Brownie, & Hot Fudge. Then the Ice Cream section with Mint Cacao Chip Ice Cream, Cherry Chip Ice Cream, Chocolate pieces, Ice Cream Cones, Strawberry Sorbet, Creamsicles, Almond Gelato, Banana Almond Butter Cup Ice Cream, & Almond Butter Cups. Now these recipes seem like they would be full of fattening, unhealthy ingredients by reading these recipe titles, but keep in mind that everything is his healthy version of each of these recipes using totally different ingredients than the typical recipe would require. I am extremely impressed with this Raw Foods Book, this would be a great book to have to encourage you to eat healthier and get a very tasty mouth watering experience that is good for you at the same time! I highly recommend to those of you who are trying to decide if this book is for you that you try it, it is also inexpensive and a great buy, so you can't go wrong with this one! I only purchase gifts for others that I myself love, and this would be a perfect consideration in that respect also!

The reviews in this book were perfectly on point. We found ourselves trying to schedule in more time to eat so we could continue to try the recommended restaurants. This book is a keeper for our next trip.

A very helpful, organized tour of Florence for foodies. As many times as I've visited Florence, the abundance of great places to eat is overwhelming. This book lays out great places to eat in the various neighborhoods and their nearby tourist attractions. It also helps define where the locals like to eat. Very helpful.

I found this wonderful guide while preparing for my return to Florence this past Fall for more research on the sequel to my novel, The Giuliana Legacy The author's helpful and concise reviews were amazingly accurate in every case. Moreover, she helped us to find wonderful restaurants, cafe bars and wine bars that will be much-loved favorites for years to come. There are fabulous tips on restaurants in every price range, but we especially enjoyed the small inexpensive local spots we might never have found on our own, like the charming and delicious Casalinga in the Santo Spirito. We returned there again and again, and once home, wished we'd gone there every single day of our all too short stay in Florence.

Ms. Wise Miller, the words "Thank You" cannot begin to convey our gratitude for your splendid little book. I have already bought several as gifts and will continue to buy them for all Florence-bound friends and family. Brava!

This book was the only book we needed in Florence. Emily's reviews were spot on and we never had a bad meal. We were often the only "tourists" in the eating establishment and garnered some looks from locals as in "how did you find this place!" We walked 2 miles outside the city to have the best pizza we've ever tasted and then 4 miles to spend Sunday lunch with Italian families eating "Spaghetti della Casa." I am extremely picky about food (being Italian and a chef for 15 years) so I cannot rave about this book enough...it made our trip!

You cannot go to Florence without this book! I was in Florence for five days and I wore this book out; I ate exclusively at places from this book and have never had a better culinary experience in Florence! Emily Wise-Miller takes you to the hidden gems and out-of-the-way places that tourists dream about! Writing this review is making my mouth water and my heart beg to go back, just so I can eat more delicious Florentine steak, pasta, gelato and drink the wine!

If you are planning a trip to Florence/Tuscany or simply want to learn about the culture and history of of Tuscany's culinary roots, BUY THIS BOOK! You will not be disappointed!!

I have only eaten at Highlands Bar and Grill once and it was the best food i have ever eaten in a restaurant, a pinnacle moment, like the first time I saw Pantera play live. It beats out many so-called fancy hip places in many of the major cities of the country. The food at Highlands can be simple and complicated simultaneously. This book takes the philosophy of the restaurant and shares some its secrets. What you will find is that many of the best meals are made from simple, fresh ingredients. It is a book that I have read and used more than I thought I would.

The book has chapters covering various topics: adult beverages, appetizers, seafood, poultry, meats, vegetables, desserts, a section on commonly used sauces, dressings, etc., and some tips on kitchen equipment and techniques. there are lots of very nice photographs throughout the book including pictures of the various dishes, local farmers, and other people.

You will find the food can be very Southern (e.g. Spoonbread), or the recipes are infused with the French flavors that Frank Stitt leans toward. Most of the recipes are actually not that complicated or difficult. Some are super easy like potato cakes. Since i cook mostly sweet treats, I have focused on some real jewels here. One of the coolest sweet thangs here is Brown Butter Almond Financier - a slightly more complicated recipe than the usual cake, but well worth the effort.

It's quite fashionable to talk about buying local produce these days, but Frank Stitt has been pushing this idea for years and years. He emphasizes fresh ingredients and using what you have locally both for the benefit of the flavor and the benefit of the people who make our food. I also like that Frank Stitt can be very practical at times - when discussing buying a mandoline, he recommends an inexpensive plastic model over the expensive steel versions.

By the way, the best food i've ever eaten isn't in a restaurant. my mom makes that food.

I have this cookbook, ordered another for a friend and it was in perfect condition, as stated.

I'm just a regular mom who likes to plunk down with a really good cookbook and try new gourmet recipes to amaze and delight my family. Lets just say that my 3 year old toddler and husband look forward to dinner every night that I pull out Frank Stitt's cookbook. Some recipes make me crazy, especially when I have to flip through 3 different pages to get various related recipes such as sauces, but oh what heavenly delight if you persevere and see the recipe through to completion. I can't say enough good things about this book - makes one appreciate the time, effort and loving care that is evident in the recipes. The sauce gribiche is worth the price of admission. The book feels like an old friend, calling me every few days to try another recipe. What a fantastic chef. This cookbook rivals my other beloved and tattered cookbook " The French Recipe cookbook" by Clements and Wolf-Cohen. You will NOT be disappointed if you get this book. 5 star rating all the way.

Wow!! This cookbook rocks. I've recently bought over a dozen Southern cooking cookbooks and this is the BEST hands down. Frank Stitt's recipes are inspiring. No longer does Southern Food need to be somewhat bland and heavy. I'm ordering my Gourmet Cook daughter a copy for her birthday in a couple of weeks. I know she'll love it.

Frank Stitt's Southern Table is truly a masterpiece. I am a Southerner and was raised on the wonderful flavors that form the recipes in this book. I love that Stitt showcases humble vegetables that can be found at any Southern farmer's market and presents them in impeccable fashion. His philosophy on using the freshest, in-season ingredients is wonderful advice for all cooks. I also keep this book on my coffee-table and I often read his charming writings on Southern food and the culture that surrounds cooking and eating in the South. I recommend this cookbook above all others. My family has adored everything I have made from this cookbook. I recommend the Lowcountry Red Rice, Pimento Cheese, All the cookie recipes, Spiced Pecans, and the fabulous section on perfectly mixed cocktails. This cookbook has got me planning a trip to Birmingham for the sole purpose of eating at the Highlands Bar and Grille.

I guess it depends on what you expect when someone tells you their book is about "Barbecue". With the photo on the front (a pile of great looking ribs)I was hoping this would concentrate on the "Big Three"---Ribs, Shoulder and Brisket.
These subjects are touched on, but for instance the section on smoking Pork Shoulders is maybe three pages long, two of those taken up by a couple recipes.
If you want to know how to smoke ANYTHING (pickled shrimp, lamb, oysters, venison) you may enjoy this, and perhaps down the line I will find some useful information.
I was hoping to find tips on how to smoke Righteous southern BBQ, and this just wasn't it.
By the way, for those looking for the stuff I wanted, I have found a book titled "Competition BBQ Secrets" on the Web. It's available as an e-book or a spiral-bound pamphlet. Don't know if Amazon carries it or not. It is a great book on how to do a few things very well---Brisket, Pork, and some stuff on Poultry. I'd highly recommend it!
Jim Bob

This book belongs in hands on all BBQ and Grilling personnel. The books gives tips for the beginner through the expert levels. If you ever wanted to know anything about this art of cooking then make sure you have read this book. It has provided me with areas that I never new about. It also has many recipes from Rubs to the finished products. This book will NEVER SEE DUST IN OUR HOUSE. Can`t wait to get the grill hot!!! Thanks for a super book.

I liked the book. It had good recipes and information. But it also has a weakness that most barbecue books have. It doe not guide the user on setting the fire and how to maintain it. I wish it had dedicated a whole chapter to it.
I also noticed that the author doe not have a high opinion of spit roasting which I disagree.
Overall, good use of money.

As the author Smoky Hale points out most barbecue books, bibles and manuals throw a few pages of instruction and a lot of recipes at you. This is the only book I found that actually gives meaningful instruction. If you have a question not covered by the book email the author and he'll answer it. He also has a website with an "Ask Smoky" FAQ page but it's still well worth buying the book.

It covers everything from selecting your meat to selecting your equipment, from preparing your meat to preparing your "fire", and a myriad of rubs, sauces and recipes as well.

Highly reccommended.The Great American Barbecue & Grilling Manual

...even if you never follow any of the author's advice.

When was the last time you really enjoyed reading a cookbook? Actually, when was the last time you really read a cookbook? I mean REALLY read the entire book from cover to cover? This is the one.

Smokey Hale is an opinionated cuss with a sense of humor that keeps you reading. His advice is also pretty darn good, too.

Highly recommended.

I like to cook but don't have as much time for it as I'd like. I can do the recipes in this book on the weekends, but on workdays, they just take too long.

That's too bad, because the food is very good.

Like a previous reviewer I too have spent time in the U.K. (as I married a Scotsman). The recipes in here are the standards to British cooking. I've tried many other and this is by far the best for anyone wanting to cook British meals in the U.S. The measurements have all been scaled for an American kitchen and every recipe I've tried has come out wonderful. A LOVELY BOOK!!!!

The delight in this book is not only in the recipes, which I have enjoyed immensely. Jane Garmey's wit in the presentation makes one sense a wink at the poor reputation British food generally holds, just as her recipes give it the lie. Generally, British food at its best is wonderful... trouble is that finding it 'at its best' often requires a journey.

The volume is not exhaustive, but presents many classic dishes, most easily prepared (and some which would appeal to, for example, one so avidly traditional as to spend the two months it takes for genuine plum pudding.) It is a pleasant sampler of varied main dish, savoury, pudding, and tea favourites.

I would highly recommend this book to those who enjoy cooking. There are many items here which do not require unusual effort or odd ingredients, and can have wonderful results.

Although the book has no pictures, the recipes taste and look like authentic British foods. The measures have been converted to standard American measures and some traditional British ingredients have been changed to easier to find American ingredients such as sour cream instead of creme fraiche; however, this book would be easy to use in any country. A good basic 'What the English really eat' cookbook!

I am an American who loves Britain and who has lived in England. I think British cooking gets a bad rap, and that's just what the author points out. Just yesterday I made the Brown Windsor soup and it's wonderful, so I'd say I'm off to an excellent start with this excellent book. Hooray!

I suddenly found myself being the "room mother" two weeks before the Halloween Party. Desparately, I searched for a source to plan an excellent, low cost, fun party for 28 5th graders on short notice! This book was perfect. Although the crafts seemed a bit involved, the game ideas were perfect. The book was divided into themes such as witch, bat, pumpkin etc. and each theme had associated foods, games, crafts and decorations. The game ideas were easy to put together and I improvised a bit. The teacher said it was the most organized and fun party she had seen in 30 years of teaching!

I've used this book to help in the classroom and for a neighborhood party. It is practical and helpful. A good way to start the planning session.

I am a first year teacher and this book helped me by leaps and bounds. Almost all of the activities are listed to be for grades K-6, but I was able to modify (if at all) many of them for my pre-K classroom. Every section - games, crafts, food, etc - is broken up into subcategories such as cats, frankenstein, bats, etc so the Halloween Party can have its own theme as well, if you'd like. I can't even begin to explain how useful the entire book has been to me! It took all the stress out of putting on a huge party with students, siblings, and parents galore.

A wonderful book and many ideas to use for Halloween Paries, not just at school. The craft ideas are so cute and adaptable for any age. We have used these ideas at church parties. The What, Why, and How of Room Parenting chapert is useful for any entertaining event. Suggestion: Purchase a complete set.

This Book it exactly what I have been looking for. A complete party how to book, from Bat Volleyball to Witch's Bubbling Brew.
I run a Day Care and to find activities for each age group is "pricless".

Although I am female, as a child and a teenager I didn't cook much. When I went to college, I cooked even less. Then suddenly I was in a position where I was going to have to start cooking meals, and I didn't have a clue of what to do.

I discovered this book, and I grabbed it! Ir was made to order for someone like me. The instructions were plain, easy to understand, and within two days I was preparing Rock Cornish Game Hen with garlic stuffing! Not only did I appreciate the recipes, I also appreciated what I found out about cooking in general.

I would even recommend the book for experienced cooks. The recipes taste great and are easy to prepare.

Bon apetit!

If you've never cooked at all and suddenly find yourself forced to do it and you have no idea where to get started, this is the book to pick up. There's nothing like it. It's exactly what any fumblefingered bachelor needs. Why is it out of print?

This is the best cookbook ever! You will stop feeling inept in the kitchen because the recipes are readable and doable. Please reprint. My book is brown and in several parts. I need a new one and my son definitely needs to have one.

I found this cookbook in my College bookstore in 1971 and I still reach for it several times a year 31 years later.

I knew just by the name of this cookbook that I needed it when I first bought it 18 years ago. It is still in my kitchen, I still use it all the time, and I still love it! But I need a new copy because it is turning brown with age and it is held together with tape. As the author writes in the foreword, this book is for those who "would like clear directions on how to cook the basic foods, who are well aware that foods can be braised, flambéed, and souffléed but who are really only interested . . . in getting a decent, well-cooked meal on the table with the least amount of trauma." I highly recommend it to anyone who wants to cook and serve respectable, even delicious, meals but who has other things they would far rather do than spend a lot of time in the kitchen. I hope this book will be republished, if not---buy it used!

Excellent resource for anyone new or already knowledgeable about pickling. All recipes are well written with some being as quick as 20 min. to others requiring an hour or so, depending on preparation.

this book explains about picking the different terms of pickling ... cabbage; hows its done. i ordered this book by the
excellent reviews by others. every thing everyone else said was
right on the money..please buy this book on pickling. made me
understand a lot of things that i did not know. kimchee recipes
all kind of ways about to prepare it. a real handy book
all kinds of fruits and vegetables can be pickled just
have to know the ropes from this book. like my husband says
learn the tradition. thanks so much

I was kind of a newbie at canning when I bought this book. I had only tried it 2 or 3 times before I got this book. It seemed to be a rather confusing and frustrating process. I read some of the other cookbooks aimed at veterans and was just confused. They would say things such as "adjust the jar rings"--I'm thinking "adjust from what, to what?". This author is kind enough to be clear. She says something like: "screw on the jar rings until they are tight, but not as tight as they could be if you apply force". Now that makes sense to me. I've made a few recipes from this book now. The instructions are very clear, and all of the things I made have turned out perfect. And while I love the canning recipes, I REALLY love the section on freezer pickles. I get rave reviews every time I bring the Lime-Mint Freezer Pickles to an event, and they couldn't be easier to make. And for the advanced picklers out there, this book has plenty of really interesting, unique recipes to try. I highly recommend this book for all skill levels!

I really enjoyed the book and the recipes But I feel there was
too much emphasis on peppers and gherkins etc.I was actually
looking for more seafood and meats brines and preservatives.
But very happy anyhow. Thanks Lins.

If "Making Sauerkraut and Pickled Vegetables at Home" is an introductory guide, think of "The Joy of Pickling" as the definitive handbook of pickles and pickling.

The book starts out with a 30 page primer on the art and science of pickling. All of the mysteries of pickling methods are revealed here. This chapter alone is worth the price of the book, but there is so much more.

The next chapter is 44 pages devoted to the healthiest of all pickles, the lactic-fermented vegetable. Cucumbers are here, as you would suspect, as are radishes, turnips, cucumber kimchi, mustard greens, cherry tomatoes, apples, bean sprouts, and a Turkish mixed-pickle.

On page 63 is one of many education side-bar articles. This one is about "the perfect pickle pot". An old Chinese design with a built in airlock. You can expect this sort of educational experience all the way through the book. I have never before seen a recipe book as a "page turner" before picking this up.

There is a section on "fresh" pickles. These are pickles that are not fermented but instead are preserved with vinegar. This topic is exhausted with nearly 100 pages of recipes and insight.

Next up is my favorite section. Cabbages! I have long been a fan of kimchi but it is so expensive at the local grocery. Now I make it by the gallon. (For which my wife is thankful of the walk-in pantry.) There are also German sauerkraut recipes, Chinese sour cabbage, in fact, more versions of pickled cabbage than I ever knew existed, and I have loved every one of them.

Now it may sound like a lot to cram into a single book, but to be honest, there are six sections I haven't even covered.

Chapter 5 is devoted to pickles from the far east.
Chapter 6 is a collection of sweet pickles.
Chapter 7 serves your instant gratification for quick pickles. (Two days or less)
Chapter 8 "Freezer Pickles" Pickles without heat or fuss.
Chapter 9 Chutneys, salsas, and relishes.
Chapter 10 Pickles meat, fish and eggs.

While I myself am partial to the fermented pickles, I have to say that this book is a wonderful resource for all types of pickles. If you make pickles, this book should certainly be in your pantry, right next to your pickling crock!