Cooking Books

As this is a delicious and very healthy fruit I enjoy cooking with it. And with this in mind, the book came in very handy. The recepies are easy to follow and the combinations of ingredients are very surprising and creative. I highly recommned this book to pomgranates lovers!

I bought this cookbook as a gift for my mother.

Pomegranates grow wild here but all to frequently the question is what to do with them. When I found this book I felt that the question had just been answered. I was surprised at just how many recipes there were just for pomegranates and my mother was delighted. We haven't tried any yet since the picking season is not for a few months but we are looking forward to trying them out.

If you have a friend who loves pomegranates or love them yourself then just reading this book is a real treat. If pomegranates grow where you live as they do here, by all means, buy a copy and you will never wonder what to do with them again.

what a stunning and luscious book this is! for both the experienced entertainer as well as the novice, ann's book supplies delicious and elegant recipes that will impress any guest. and it makes such a beautiful gift and addition to anyone's coffee table. Brava, Ms. Kleinberg!

I actually use this book year-round, even when pomegranates aren't available at the grocery store. The author does tell you how to keep and store them, but if my whole house were a freezer, I couldn't store enough to last all year. The author lives in the Middle East, where pomegranates are plentiful, and has been a food critic and columnist for a long time. Those two qualifications probably make the difference in this book. I find a lot of pomegranate recipes are just some dish some American who recently discovered pomegrantes found out they taste good in. Kleinberg, on the other hand, went hunting down traditional uses for pomegranates in the cultures where they're a staple of the winter diet. The recipes are totally flawless (in the sense that I haven't yet found a mistake that would ruin the recipe), and everything I've tried, I've loved. There is SO much more to do with pomegranates than just toss them over desserts and salads to make them look pretty. But I didn't know that until I got this book. She even uses pomegranate juice and syrup (which you can buy at the store if you don't want to make it fresh yourself)!

I've always loved the flavor of pomegranates so when I was introduced to this cook book I was excited to try some of the recipes. Pomegranates are tasty but Kleinberg makes magic. This book offers an incredible selection of recipes that are delicious and present beautifully. At the risk of sounding irreverent I confess that the pomegranate becomes irrelevent. It is the wonderful recipes that Kleinberg offers us that has made this one of the most used cookbooks in my kitchen.

This is not elegant French cuisine or elegant cooking of any other type, but it is THE BEST church-basement, homey, pot-luck supper, midWestern style cooking collection of recipes I've ever had the pleasure of finding. I recommend it with one tiny reservation, that tiny reservation being that some of the recipes forget that spices don't begin and end with salt and pepper, there are others available now. Otherwise, it is a terrific book, worth far more than the trivial price.

This cookbook is a great addition to any cook's collection. I have found the Soy Marinated Salmon recipe to be a hit- even with those who say they don't like fish. Whenever I want to try something new, I always pull this book and my Paula Deen book off the shelf. It is a great staple in the simple home cooking category. Enjoy!

Very good -- am in theprocess of trying out a few of these. Good work!!!

I received this cookbook as a wedding gift, and I think it has been the one thing I have used over and over. I have yet to make a recipe from this cookbook that is "average." If you make nothing else, the Applebarn Fresh Apple Cake is worth the price of this book. I need to buy a second volume because the original is wearing out!

I would describe this cookbook as fun. The recipes span a vast range, as they are collected from different cookbooks from across America. I've created MANY of the recipes over the last few years and have loved all of them. As one reviewer mentioned, most recipes are not for the calorie concious. But then, it doesn't say it is the Light Recipe Hall of Fame, now does it? Most recipes are what I call home-cooking type recipes, with a several A+ restaurant quality recipes (like the Crab Bisque on pg 69). The best part is that most are very easy to make.

I bought this book because we buy Wild Alaskan Salmon online and needed some more recipes so that we wouldn't get bored. We try to stick with the Perricone Plan. The recipes sound exciting and even though we've only tried a few so far, we look forward to working our way through the entire book. I would recommend it to anyone who eats salmon on a regular basis and wants some variety. Some of the recipes could be use with other fish as well.

This book is a MUST have for anyone interested in or even afraid of cooking salmon!
I have always had a fear of cooking fish, but now, I feel like a pro! Diane Morgan explains why something is done in her books, and the recipes are always great!My family was not a big salmon family before I got this book, but now we will have it at least once a week, twice if I can get to the store, and I have even had it 3 times- using it in a salad!
Diane is fantastic and thorough in her salmon research!

As the wife of a fishing finatic living in Seattle, we have plenty of salmon in our freezer year round. I initially requested this book from our local library and was simply astounded by the quality of the recipes in this book. The Asian Salmon Burgers were unbelievable. I made extra of these burgers for my son at college and he called to say, "Make more, please." I have also tried the Blackening spice on fresh Silver Salmon and found it extremely tasty. I served it with a big salad. I am anxious to try more of the recipes and can't say enough good things about this book. Thank you, Diane Morgan, for this great book!

Just made the Grilled Salmon Tacos with Chipotle Sauce and it was outstanding. I am buying Salmon, The Cookbook based on just that one recipe. If that's typical of the other recipes, I won't be disappointed

This cookbook has a wide variety of recipes. Most could be used with other milder fish. I've tried several already and each one has been delicious. I liked the book so well that I bought 10 more to give as gifts.

Unfortunately, I'm not that creative. I have loved most of the sauces I've tried, but I would like to have seen more complete recipes as far as how to serve the sauce. While the author makes recommendations, there are no measurements or instructions on how to prepare the main dish that the sauce will accompany.

However, I have to say that I especially like the tofu sauces. I sneak them to my non-veg, anti-tofu roommates all the time and they have no idea until after they've eaten and commented on how good the sauce is!

I'm a vegan with a gluten intolerance who hates to cook. Rather than starve to death, I bought The Saucy Vegetarian! This book allows me to create really great-tasting meals without slaving over the stove. The sauces require no cooking, so they are ready in less than five minutes. I prepare a grain, like quinoa or brown rice, a protein like beans or tofu, and one of the sauces in the book, mix them together, and voila! I have a yummy, healthy, meal! Many of the sauces in the book make good salad dressings, too. In the margins of the book are suggestions of what each sauce might taste good with. I use the suggestions as a springboard to try all kinds of combinations. If you own a wire whisk and a bowl, this book is for you!

I have several shelves full of vegan and vegan-friendly cookbooks. The Saucy Vegetarian is one of my favorites, not just for the delicious 100% vegan recipes, but for the creativity it inspires. The recipes generally involve processing about 6 to 8 no-cook (with occasional stove-top roasting) ingredients in the blender, and in some cases a food processor. Using this simple technique, I've made many awesome sauces and dressings, both Jo Stepaniak's recipes, and variations based on her recipes. A couple of ingredient substitutions I make that work well are 1 tablespoon chopped onion for each teaspoon powdered onion, and 1 teaspoon maple syrup for each teaspoon sugar. Unlike Jo's earlier works, some of these recipes call for sugar rather than a more natural, lower glycemic index sweetener. Fortunately, this isn't a problem as the maple syrup works fine, and there is a section listing recommended sweeteners and describing how they work in recipes.

My favorite recipes from the book include:
* Instant Alfredo Sauce - Very cheesy and smooth. And you would never know it contains only 13 calories per tablespoon and 0 grams of fat!
* Walnut Pesto Sauce - Delicious and very quick to make. No need to chop the walnuts first, just pile them high in the measuring cup. Works well with 1 to 2 teaspoons of Bragg Liquid Aminos (similar to soy sauce) in lieu of the salt and water.
* Carrot-Dill Sauce - I add a secret ingredient of celery seed and cut down on the water a bit for a thicker sauce. Delicious over rice and vegetables.
* Tahini, Tamari & Onion Dressing - I was afraid when I first made this raw onion dressing it would be overpowering, but the tahini and olive oil combine with the onion to make a mild oniony dressing that won't make your eyes tear. I always double this one and cut down on the water a bit to thicken it. I imagine that with mint or dill, it would make a great falafel sauce.
* Herb and Onion Vinaigrette - Makes a restaurant-quality house dressing. I double this one and substitute an equal quantity maple syrup for the sugar. Works great with balsamic vinegar in lieu of the wine vinegar.
* Sunflower Seed Dressing - This makes an interesting ranch-style salad dressing or dipping sauce. But it excels as a sandwich spread or pita bread filling with vegetables.

Of the dozen or so recipes I've tried in the book, there's only one I didn't like--the Miso Citrus Sauce. Tasted like salty orange juice.

Two helpful features with each recipe are the nutrient listing (calories, protein, fat, and carbohydrates) and the listing of foods in the margin to try the sauce on. But, this cookbook contains an amazingly helpful feature rarely found in cookbooks: In addition to merely giving you her recipes, Jo teaches you how to put together the six basic tastes (sweet, salty, bitter, sour, pungent and astringent) to develop recipes of your own. She goes into a lot of detail about these tastes, which raw ingredients to use, styles of no-cook sauces and dressings, and even how to correct flavors if you don't like the concoction you invented. She also provides information on planning vegetarian menus, along with sample menus. Whether you're a novice or experienced vegetarian or vegan, it's worth reading the nearly 40-page educational section to get the creative juices flowing. Then follow Jo's advice to be innovative and consider her recipes as a starting point, altering as you see fit. That's what I do, and receive a lot of compliments in the kitchen. :-)

My partner has started asking me _not_ to use this cookbook because I have been making so many recipes we are getting bogged down in leftovers!

In contrast to most cookbooks, the recipes are just as quick to follow as they look; the focus is kept tightly on simple uncooked sauces and you will learn how to make all of them. Preparation time is pretty minimal for most recipes so it really is possible to whip up something to put over quinoa, potatoes, spaghetti squash, crusty bread, etc. etc. in ten minutes or so. And it tastes good. If the thought of a cold sauce turns you off, just microwave it for a couple of minutes and you will never know the difference.

The author does a good job of both explaining the principles you need to improvise sauces without following a recipe, and supplying plenty of good recipes to try while you are getting there.

I would highly recommend this book to anyone who wants a quick and straightforward guide to adding flavorful sauces, dressings, spreads, and dips to their food, vegetarian or not. You probably will need to buy some foods you would not likely have in the kitchen otherwise (unusual nut butters, specialty vinegars, etc.) but most of these keep well and are good values.

A word on blending - a food processor is not likely to be enough. At first I was hesitant to make anything for fear of the cleanup involved in a full-size blender full of sticky goop. Then I realized that a hand blender with a tall, narrow blender cup works excellently: nothing splatters if the cup matches the blender properly, there is no issue over cleaning food out from around the blades (just lift the hand blender out, _unplug_, and lick it off!), and it is easy to store leftovers by just capping the blender cup and tossing in the refrigerator. My Osterizer blender just broke recently but I will look for a new, sturdier one.

I have used this cookbook for years, and have found it delightful. Many other veggie cookbooks offer run-of-the-mill fare - we've all seen chili, tabbouli, hummus, and macaroni-and-cheese more times than we can count. In contrast, this cookbook offers something new and delicious on nearly every page. The recipes are creative and unique, and very easy to make. Generally, I can turn out a meal in the time it takes to boil a pot of rice. The author has good taste - her flavour combinations are reliably tasty, for carnivore and vegetarian alike.

If you enjoy Indian cuisine, you will love this book. The recipes are excellent and the photographs are breathtaking!
Having read every Indian cookbook in our library system, this is the one I return to again and again.

I must admit to a bias in this review - I am a student of Julie Sahni, and when she encouraged me to obtain this out-of print masterpiece when I already had her other books, I decided I must have it. I am glad I did. It is exquisite, both as a Pan-India cookbook and work of art. That it is part of Williams-Sonoma Savoring Series only adds to its beauty and utility - a cookbook by a master of her art and culture published by people who love and appreciate fine food, and want to spread their love for this great cuisine. It is such a wonderful book that I found a second copy as well, for I am sure I will dog ear many pages and spatter them with turmeric before I am through. The recipes are exquisite, the photographs are stunning, and if you are fond of Indian cooking, do whatever you have to do to get your hands on this gem, for you will soon realize that Julie has taught you how to think like a native Indian throughout all the home kitchens of India with this magnificent work of art and instruction.

I don't know if anybody is keeping track, but I posted a review here a while ago....and my review wasn't too good. But I gave the book a second chance though...and I've reconsidered my stance on it! I've made a couple of recipes from the book so far and all of them have turned out excellent(masalchi mutton, sevaiyan, chana masala, nimbu bhaat)....but I'm still not too happy with the dessert section. They didn't have a recipe for rasgulla(or gulab jamuns)...although I already have a perfect recipe for rasgulla, I would have liked to see a variation. All in all, the recipes represent the southern and northern parts of India pretty well(they have some eastern dishes too...but they're sort of under represented). This book is definitely worth the purchase if you're seeking to make authentic Indian dishes. Check it out from the library first if you're hesitant.

This book is almost too beautiful for words and as one other reviewer mentioned it is a great introduction to the culture of Indian food. Try hot, freshly made chapatis with a generous helping of lemon pickle, simple and delicious. Of course, there is more to these culinary traditions than can be fit in one book. That is why you should buy Julie Sahni's other books as well! As for the reviewer with the maple syrup complaint. First off, Vindaloo is not a traditional North Indian dish, it's pure Southwestern Indian. A dish from the Portuguese Catholics of Goa. Second, maple syrup makes an excellent substitute for the raw Indian sugar traditionally used. So it creates authentic flavor with a not so authentic ingredient.

I must say, if you are looking for an Indian cookbook, this is the one. It's got photographs of every recipe,and about the best recipes I've ever seen in a cookbook. (believe me, I've searched long and hard for a good Indian cookbook)There are recipes that I've eaten before(I'm 1/2 Indian)that are generally not found in cookbooks. There are special dishes, everyday (by Indians) dishes. Very authentic recipes. Very nice recipes. The desserts are great. Have you ever heard of the Indian version of cheesecake? I haven't, but the recipe is there, and it looks great. Great for vegetarians and meat eaters alike. Most recipes fall under vegetarianism (lacto-ovo, or vegan). Great info on Indian costoms,etc. You will not regret buying this book.

Diane's book is great fun and practical, too. The recipes are short and to the point. I haven't screwed up one yet. In addition, the information on the aphrodisiacs takes just the right tone to spark some playful romance.

This book is perfect for a romantic dinner for two. It is sexy, fun and entertaining.

This book tells you step by step how to prepare Recipes and them are pretty easy to make.
Erotic entrees include Scallops with Asparagus and Ginger Beurre Blance and Sausages in Red Wine. And if you make it to dessert, try replacing low-carb with "low-garb" by enjoying the sweet sensation of Strawberries. yummy..
Other book very yummy it's Sex and the perfect lover by MabeL Iam( hardcover)

The ritual of cooking and dining have not been explored enough in our American culture in terms of romance. This book is about preparing sensual dishes (tastes and presentations) with the right atmosphere (candles, soft music, flowers, beautiful settings). All the recipes are simple and are clearly displayed on only one page thus freeing the cook to spend less time in the kitchen and more time at the table with a loved one.

A good book, but I find that I refer to other "aphrodisiac" cookbooks more because they have photos. (After all, so much of our sensuality is from the pleasures of the eyes!)