Cookbooks Books

This is a beautiful book full of gorgeous photos and tasty dishes. However, I bought it expecting to find recipes with directions and techniques and it is lacking in this area. When a dish requires "2 eggplants," please specify: large, small, maybe a weight? There are a lot of different ideas of what the "average" eggplant looks like. Especially when there's no photo of the dish, and I've never cooked or eaten it before. Then there were some rather impractical dishes; I usually don't cook two whole chickens or several pounds of fish at a time, for example. I understand that some recipes are better for entertaining, but I bought this cookbook (as I buy all my cookbooks) as a way to try EVERYDAY recipes for my family, and I feel it failed in that respect. I am by no means a bad or inexperienced cook, and I've eaten some authentic (home-cooked) versions of these foods while traveling in areas mentioned in the book, but I still need more direction. Even after reading through the entire book (all the info about ingredients, history), I still felt lost at times. Say what you will, I am disappointed.

What a beautiful, well laid out, and enjoyable read this cooking book is.
It brings the feel and culture of the countries into the recipe sections. The meals that I have tried are excellent, very easy to follow.

Extremely impressed with this book, after I received my own copy I purchased a copy for my son who is a foodie. The recipes are exotic enough to make them interesting and I loved the history presented for each region.

Such a joy to read and pure pleasure to prepare the dishes. While the recipes are grouped by country, an American will likely mix across cuisines to produce a meal.

The mezza recipes are incredible. Perfect party food.

Well researched and written. Beautiful photographs. Cinnamon and spice and everything nice!

"Arabesque: A Taste of Morocco, Turkey and Lebanon" shares a delightful collection of recipes, each of which makes you feel as if you are experiencing a vibrant part of another culture. From Tala_ Börei, which takes you into the kitchens of Turkey, to Moroccan Briwat Bi Tamr (Dates Rolls in Honey Syrup), spending time with this book is akin to taking a culinary trip around the Middle East. Each chapter includes an introduction to the cuisine & history of the part of the world it seeks to represent. It is in sections like these that we learn, for example, about Lebanon's history as a feudal state and how interactions between Sunni Muslim, Greek Orthodox and Ottoman culture influenced the cooking we recognize as Lebanese today. Such socio-historical tidbits are sprinkled throughout the book, while chapters are organized into sections about "starters & meze," "main courses," and "desserts." Many recipes are accompanied by mouth-watering color photographs, so that this well-bound, artistically presented book would make a lovely coffee table book when you're not using it in the kitchen. Most of the dishes I tried were truly delicious, opening my eyes to new spice combinations and flavors. It was not until this book, for instance, that I would have thought to add cinnamon, pine nuts and currants to a meat dish (vegetarian meat dish in our kitchen, but the principle is the same), nor would I have thought to add pomegranate molasses and cumin to a salad. On one or two occasions I wasn't thrilled by the final result, but one cannot expect to fall in love with every recipe in a cookbook, especially one that is composed of meals so dissimilar from what you eat on an everyday basis. Recipes do assume that you have a firm grasp of basic cooking principles but at no point is this a hindrance. With internet access just a step away it is an easy thing, after all, to verify what "stiff egg whites" look like (Alton Brown did an entire show about this) or what greek-style yogurt is. Overall this book is a worthy addition to any collection - if you buy it and want my advice, make the Briwat Bi Loz (Almond Pastries in Honey Syrup) first. Not only are they easy to make, but the combination of crispy fillo, crunchy almonds and sweet syrup is hard to resist. Variations with confectioners sugar & orange blossom water are included for even more delightful exploration of this Moroccan dessert.

I bought this book for several gifts, everyone is using recipes out of the book. I plan to give 2008 books next year.

I have tried several recipes and they are excellent. This will be a book to "read"/"do" start to finish....page by page. Awesome research. Thanks

We received this cookbook as a gift, and it has been a great addition to our cookbook collection! We didn't have any other ATK books, so the duplication is not an issue as it was for others. We have since received another ATK book which is also good, but not as pretty as this one. I like the photos of the dishes - it makes them even more appealing to try! Honestly, every recipe has been enjoyed - especially the almond sugar cookies, the Shepherd's Pie, and the beef stew. You will not regret this purchase!!

Um...America's Test Kitchen -- need I say more? I'm a huge fan of their TV show, website and cookbooks. I've made very few things out of this cookbook that were actually not good. But really almost everything in here is foolproof and quite honestly - this cookbook has turned me into a better cook. I highly recommend this for beginners AND experts.

Lemme preface by stating that I am incredibly exacting when it comes to my home, my kitchen and what I choose to serve to my family and friends. And that's why this book is so special and unique. Because I know without a shadow of doubt that anything published by Cook's Illustrated and Chris Kimball (the editor-at-large) is always going to be Perfect!

I suppose it was about 2 years ago when I first got turned on to America's Test Kitchen (the hugely popular cooking series produced by WGBH and the master-chefs at Cook's Illustrated Magazine.) I just got so sick of watching the Food Network dumb-down their programming and otherwise bastardize the domestic arts. And, if I had to watch that little overpaid hog make 1 more ludicrous concoction I was (literally) going to gag. So when I stumbled upon America's Test Kitchen on my local Public Broadcasting Service I was more than eager to soak up all of their valuable information.

Since then, I have purchased some of America's Test Kitchen DVD sets and many of their books. The Best of America's Test Kitchen - 2007 is my very favorite book, though. This book is useful and practical on so many levels.

This isn't just a cookbook, it's a cookbook written by domestic artists who understand who their audience is and who also know the importance of practicality. This is a hardcover, 312 page book that measures roughly 11 X 8. The book also includes tons of full color pictures, diagrams and guides and tips. I also enjoy the smaller pictures included in just about every recipe that shows pictures of what the food should look like as you're preparing it (this helps so much!) The book includes a dust-jacket, but I always remove this simply because it tends to get dirty when I'm cooking. The actual cover of the book is almost coated with this shimmery-type of paper that is resistant to stains and splatters (this also helps a lot.) Oh, and 1 more thing I enjoy about the general make-up of the book is that it nicely stands up on its own, without any additional effort on my part.

The book includes easy-to-understand, step-by-step recipes that this cook can tell were written with care. Because America's Test Kitchen includes the names of some of the best brands (based on their extensive unbiased research) to use with most of the recipes as well. Each recipe starts out with an in-depth description of each dish; describing what could go wrong, what they changed and other points to look for. I have never used nor read any other cookbook that went to such great lengths as America's Test Kitchen! They really go the extra step to make sure their readers prepare only the finest recipes.

All of their recipes are second to none. I read the book cover to cover and I can honestly tell you that there is not 1 single recipe that was thrown in as "filler." This book was not simply slopped together (like so many cookbooks these days are.) No way. The experts at Cook's Illustrated would never stand for that. Every single recipe inside this cookbook has been tested, tweaked, and transformed into a dish that's not just beautiful to look at but also very simple to make.

There are a total of 10 chapters that are dedicated to recipes:
Starters & Salads
Soups & Stews
Vegetables & Side Dishes
Eggs & Breads
Pasta
Meat
Poultry
Seafood
Desserts
The Best of America's Test Kitchen - 2007 also includes a detailed introduction and an entire chapter dedicated to conversions (not to mention a very generous index; which I know is becoming a dying art in the literary world.)

What I also enjoy doing with large books like The Best of America's Test Kitchen - 2007 is to skim them for recipes that I may use. Since the book includes an informative index and table of contents it's easy to find anything that I may be in the mood to make. Next, I will either photocopy the page or just put a post-it on the page (depending on how soon I plan to make it.) Then I store the book in my media center in the kitchen so it's ready for the next time I want to use it. (This saves me time and makes the task of deciding on "what to make for dinner" seem much less daunting.)

These are some of my favorite recipes (that I have made, loved & serve to my family:)
Short-Order Home Fries (this was so easy) pg. 60
Potatoes Lyonnaise (very similar to the recipe above) pg. 62
Sweet Potato Casserole (made this last Thanksgiving and it was a huge hit) pg. 67
Glazed Pork Chips (I made this on my mother's birthday and she loved it) pg. 161
Chicken Kiev (a little bit of work, but it's so worth it!) pg. 161
Crispy Chicken & Potatoes (I make this for my family often and it's always a success) pg. 199

And, these are some recipes that I have marked to make in the near future:
Pan-Roasted Broccoli (note: they have another amazing broccoli recipe with fresh thyme & brown-butter, but that's in another book) pg. 46
Oven-Fried Onion Rings pg. 54
Stuffed French Toast pg. 77
Sloppy Joes pg. 154
Pepperoni Pan Pizza pg. 101

Besides Christopher Kimball, the main experts of America's Test Kitchen are Julia Collin-Davison (my favorite) and Bridget Lancaster. These 2 always have so many great tips. I think it was Julia who recommended (on the TV series) to line your cutting board with foil when you're cutting chicken (this saves me so much time!) And, Bridget turned me on to using Pam anytime I cook with something that may stick; even on those "nonstick" surfaces. I also enjoy the good-natured mean-spirited comments that Chris often makes to Julie and Bridget. They all have a wonderful chemistry together. The book does not include specific credits to any one person (besides the introduction, written by Chris) since it's more of a collaborative effort from the editorial staff at the magazine.

As I have said repeatedly, I especially love this book because everything is so easy and just generally saves me so much time. There are so many commercial cooking experts that claim to be "time sensitive" but I have never found one that really was; other than America's Test Kitchen. And, I think that's because they aren't trying to be anything besides what they are: an informative cooking organization that appreciates the domestic arts! In fact, I would have to say that roughly 80-90% of all of the recipes in this book include ingredients that every American household often has on hand! The basic staples of most of the recipes includes these items: unsalted butter, low-sodium chicken broth, Spanish onions, cream, whole milk, brown sugar, cayenne pepper and fresh garlic.

The only thing that is slightly confusing is trying to find some of the specific recipes from this book on the America's Test Kitchen TV show. Keep in mind, this is not a "companion book." When I finally realized that it was a lot less confusing because I was expecting to be a little more familiar with some of the recipes. The date "2007" does not refer to a season of the TV series; rather it is the date or "edition" that the book went on sale. As a matter of fact, some of the book-recipes (such as the Stuffed Rolled Flank Steak) have not even been on the TV series until the current season (season 8.) At the time this book came out, I believe the TV series was only in the seventh season. The eighth season of the series will come out in July on DVD.

These recipes are also advantageous because they all (at least the ones I have made) either double very easily or half very easily, too. Anyone who cooks for a busy household knows how imperative this is. And again, this is a rare trait.

I look forward to getting the America's Test Kitchen Family Cookbook and their latest best-of DVD set that just came out recently. In the meantime, I am very satisfied with my latest cookbook. I also visit their Web site often in search of more recipes (they include a vast library of extensive recipes online) and most of these recipes are free; there is a charge for older ones, though. ...You cannot deny that America's Test Kitchen is the preeminent purveyor of superior recipes that your entire family will always savor. Remember, everyone can use a little ATK.

I bought this for my daughter for Christmas along with a crepe maker. We've used it THREE times since Christmas...three different recipes in three days and each has been DELICIOUS! Great pictures...wonderful recipes and tips!

I originally found this book at a library, but after checking it out over and over again -as I love it, I checked on Amazon and it was here!! Love it! It has such a wonderful variety of crepes, using different flours etc., sweet and savory, and so many tips and ideas. I share this book title with everyone at my cooking shows. Definitely worth the price and then some!

I took a crepe making class just to learn the technique and take the fear out of crepe making. While I took away from that class a few recipes, none were interesting enough to make at home. This book is wonderful--what closed the deal on purchasing it was when I saw that it included a recipe for blue corn crepes. While vacationing in Santa Fe, I fell in love with their blue corn pancake/muffin mix. I can't wait to make the blue corn crepes with the blue corn mix I brought back to Houston. The recipes in this book are exactly what I was looking for--diverse and simple to follow.

I opened the book, and made excellent crepes right away, within minutes. Can't do much better than that!

The introduction to this book and the basic recipes for crepes are well worth its price. The crepes turn out tender and flavorful every time. One of my new favorites for savory crepes is the Garbanzo Flour Crepe recipe. Another excellent feature is that Seibert-Pappas gives useful information on how to fold and store crepes.

One drawback to this book is that Ricotta cheese is used as a filler in virtually all of the savory crepe recipes. This can be a problem if you do not like ricotta cheese or if you do not like it when it is combined with certain foods (e.g. seafood). The recipes for dessert crepes are more varied.

I've owned this book for more than 10 years. When I first got it, it was perfect for my VERY limited cooking skills. Now, I'm a much more confident cook, and I've got a huge library of great cookbooks. However, whenever I need basic information (how long to boil or steam a vegetable, what temperature to use for baking different fishes, how to make a good rice pilaf), I reach for this book and know I'll find a straightforward answer that produces great results.

This book is an absolute staple in our kitchen -- and it's not just for dads! My mom is a great cook but she's always taught me in terms of a "pinch of this" and a "little of that", but when I'm cooking on my own I always turn to this book first for basic kitchen how-to. It has lots of useful everyday tips, and it's an easier read than the Joy of Cooking. Our favorite recipe is the meatloaf - we always make a double serving and freeze the extra!

A sometime bachelor friend told us about this cookbook, which is his mainstay. My wife and I bought it and were very impressed - so much so that it will become a gift for some other members of our family.

It seems to have everything in one place - good recipes, basic instruction about foods, shopping, equipment and techniques - plus a breezy style and attractive graphic layout.

The title is unfortunate - it's actually a good, solid, basic cookbook that's useful for cooks of all genders. Only the haute cuisine chef will find it beneath him or her.

This cookbook has tons of solid cooking basics plus fun recipes that everyone (not just dads!) will find helpful. This is the first place I look for classic things like roast chicken, lasagna, and birthday cake. Great advice on how long to cook various cuts of meat and the 'simple' steps that other cookbooks often assume you already know. I got this cookbook when I went to college, and it was a great way to build a solid base to my cooking repertoir.

This is a great cookbook - it literally taught me to cook and gave me the confidence I needed to learn more on my own. Love it!

This is one of Elizabeth David's classic cookery books, bursting with good advice and as always, beautifully written. Her research was excellent and she always added interesting historical asides and information. If you are looking for a typical recipe book with artfully arranged photos, and the latest trendy dishes, then this will not be for you. The book, written in 1960, has some line drawings, but is otherwise pretty much free of frills.
However, if you are a serious cook, either amateur or professional, and enjoy reading about great French country cusine, this this is for you!

The truly remarkable thing about Elizabeth David was not so much that she could write enthralling and compelling cookbooks ("Mediterranean Food", "French Provincial Cooking", "Italian Cooking"), but that she transformed a glum, drab post-war England by the beauty of her prose and her ability to evoke the sunshine and brilliant colours of the mediterranean. And, further north, the simple beauty of cuisine bourgeoise, home cooking french style.

It was this book that got me started on a lifetime of home cooking. Like all great cookbooks, it can be read and savored without cooking at all. Her ability to evoke time and place is startling -- for example, her recipe for little courgette souffles is wrapped in the story of how she first enjoyed them. Of course, this was in a small country restaurant where the proprietor used his own recipe to make them for her.

She talks vividly about La Mere Poulard and her Mont St. Michel omelettes, for which she offers the original recipe. Roughly translated from the french, it reads: "Monsieur, I get some good eggs, I put them in a bowl and beat vigorously. Then I put them into a pan with good butter and stir constantly. I will be very happy if this recipe gives you pleasure".

I remember, over 30 years ago, the first time I made her recipe for pork chops "to taste like wild boar". They do indeed, and very good they are. Her recipes for classics like Cassoulet, and Bouillabaisse are vivid and provide the cultural context as well as precise directions. Her description of a bouillabaisse on the beach makes you want to catch the next plane there.

She explains the environment of her recipes, their milieu, and their progenitors so that you get right inside the whole theory and practice of french cooking. This is not haute cuisine, though it is not always simple to execute. But her sympathy for the process of cooking and her ability to describe it precisely prefigured writers like Richard Olney and Alice Waters, who owe her, as do we all, a great debt.

In any case, she is directly responsible for the appalling culinary assaults I have perpetrated on family and friends for longer than I care to remember. I still use the book, though most of its pages are now stored directly in my memory.

This book assumes that you know something about cooking and working in a kitchen. Many times amounts of ingredients are not specified, but easily guessed at. The recipies are relatively easily prepared and well worth any effort. I have never prepared a poor meal using this book. Ms. David was a leader in Britain in bring continental cooking to the British Kitchen. This is not a new book but still one of the best, and a favorite. I have used it since 1972 and am still finding things to make. Compared to Alice Waters, the preparations are less fussy but equally satisfying. I would recommend this book to a cook who has experience, it is most likely not a good wedding present, but entirely appropriate for the 5th anniversary.

Elizabeth David is one of foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. For this reason, I was inspired to write this modest review when I saw Amazon feature the volume as an offering, 43 years after it's first publication in England.

It is a coincidence of no small meaning that this book appeared within two years before the publication of Julia Child et al's landmark `Mastering the Art of French Cooking'. Child was even worried, when David's book appeared, that it may steal a lot of the thunder from Child and her colleague's effort. The fact is, the two books are very much like the Wittgensteinian `duck rabbit' optical illusion in that they deal with the same subject but from different points of view.

One distinction is that while Child's book is simply a cookbook of French recipes, David's book is a long essay on French cuisine, offering the sketches of recipes more as exercizes to be completed by the reader than as true recipes. In fact, it is one of the most enduring legacies of Child's book that it redefined the detail to which a recipe writer should go in order to adequately communicate the process of preparing a dish.

A second distinction between the two is that they deal with two different facets of French cuisine. As David recites from work by Curnonsky, there is haute cuisine, la cuisine Bourgeoise, la cuisine Regionale, and la cuisine Improvisee. David discourses on the third while Child, et al present the second.

For many, including such luminaries as Jeremiah Tower and Alice Waters, Elizabeth David is the fountainhead of thinking on the French notion of `la cuisine terroir', sometimes interpreted by the notion `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking at restaurants where clientele arrive at any time of the year or the day and expect to be able to order virtually any well known French speciality.

One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect onelette: you own.' I'm sure this would not work for Daniel Boulud, but it works just fine for me, after having seen about five (5) different, contrary techniques on how to make the perfect omelette.

It's interesting to constantly encounter reminders that the book was written before the widespread distribution of Teflon coated cookware, as there is no mention of it, even for egg cookery. I believe the book is all the more valuable for this fact, in that it paints a picture of a cooking style which has irrevokably been changed by technology. A second technological change brought upon the world by the French themselves is the 'robot-coupe' or food processor. It's noteworthy that the device is only mentioned in Notes to the 1985 edition where it is pointed out that the device was a major contribution to both the good and the bad aspects of nouvelle cuisine.

As stated above, the recipes are not as much presented as a blueprint to reproduce every dish cited, but rather to illuminate the discourse. One of my favorites is the entry for Salade Nicoise, where not one but four (4) different variations are given, including the variation of Escoffier.

The sections on French kitchen equipment and French techniques appear to be quite complete and absolutely essential if you embark on reading a cookbook written in French. The book has a short essay on each of the major culinary regions of France, starting. Almost obviously with Provence which is blessed not so much with great culinary talent as a great source of produce, similar, perhaps to the situation in California where the `la cuisine terroir' could take root much more easily than in Toledo or Albany. The largest portion of the book is chapters on cuisine by type of foodstuf or type of preparation such as:

Sauces
Hors-D'oeuvres and Salads
Soups
Eggs and Cheese
Pates and Terrines
Vegetables
Fish
Shellfish
Meat
Composite Meat Dishes
Poultry and Game
Left-overs
Sweet dishes

The book ends with a bibliography which alone is worth the price of the paperback volume.

This book begs to be read from cover to cover. The only other writers who come to mind of a similar caliber are John Thorne, M.F.K. Fisher, and Harold McGee. Elizabeth David's books belong in the library of anyone who loves to read and prepare food and this is her best.

This book is unequaled, engrossing, superlative. It remains, despite the four decades since its publication, the finest book on authentic French cooking in the English language. To that extent, it is uncompromising - a quality not likely to endear it to the timid or fadish american cook - but never daunting. The sheer sensuous beauty of the food evoked in these pages is a loving, prolonged essay on one of the glories of western civilization.

I'm very satisfied with my purchase of this cookbook. Being of Norwegian decent, it was very nice to see recipies from my fathers homeland. I've already made 2 things out of the cookbook, and can't wait to go home and make something for my father to bring back some memories to him.

I've purchased and read a variety of cook books over the years and have always had an interest in European traditions and cooking. This is one of the best baking books I've come across! Its definately the best european cookbook I've come across to date. Its got U.S measurements, easy to read recipes, a good variety of recipes, and interesting notations about the cultures.


I give it 4 stars instead of 5 because some of the intricate braiding recipes could have had better illustrations/instructions and I'm overwhelmed by some of the recipe sizes. (For example, Some recipes make 3 loaves of bread, or 4 dozen cookies.)

This is the best most complete Scandinavian baking book that I have ever come across that is published in English. It has many recipes that my Great Grandmother brought over from the old country (Denmark), just not all her familie's special variations. The recipes are easy to follow and always come out tasting great. Many of them taste just like you were sitting at a Cafe in Kopenhagen and any of the recipes in this book will enrich your gifts of Christmas cookies and make you a big hit at the holiday parties.

The Great Scandinavian Baking Book is an addictive collection of recipes from author Beatrice Ojakangas. From Cardamom Coffeebread (Pulla) and Sweet Cream Waffles to Danish Strawberry Scones (Kraemmerhuse) and almond glazed Swedish Tea Rings (Vetekrans), once you start baking from this book you'll have a hard time putting it away. I was delighted with everything I made and appreciated how Ojakangas introduced me to the many delectable ways Scandinavians use cardamom in their baking. Her recipes are easy to follow and accompanied by conversational intros that share cultural tidbits or serving tips. Although there are no photos in this book, when more complicated steps are required to complete a recipe the how-to portion is frequently illustrated with helpful diagrams. The lack of photographs is really the only thing about it I didn't absolutely adore about the book, which will make a welcome addition to any kitchen and is appropriate for beginner and experienced bakers alike. You'll revel in the heavenly aromas emanating from your oven, not to mention the baked goods you'll soon be enjoying with a cup of hot coffee or tea.

Chapters: Breads for Meals, Breads for Coffeetime, Cookies and Little Cakes, Cakes and Tortes, Pastries and Pies, Savory Pies and Filled Breads. Chapters about mail order sources, baking tips and ingredients are also included.

BUY THIS BOOK!!! Everything turns out! Everything is delicious! You will be the star of all of your family gatherings! We are always asked to, "bring the buns." Our nieghbors wait each Christmas morning for us to drop off their Swedish Tea Rings. The magic of Beatrice Ojakangas is that she has researched, tested, and refined her recipes so thoroughly that they are not only authentic, beautiful, and delicious but absolutely foolproof.
This is a FABULOUS cookbook!

Fantastic and simple recipes cooked in a healthy way. The ingredients used are easy to find and I had absolutely no problems to follow the recipes. I would recommend it to everyone who's trying keep or learn a healthy style of cooking.

I was in a bookstore few days ago, checking cookbooks when I see this handsome youngman asking a store worker about some book. I couldn`t help to hide noticing his reaction when he found out the book he was looking for in the bottom shelf of the cookbook section. He got very excited and even screamed some words I didn`t understand. I than asked him what was all about? He apologized and replyed that the book in question was written by him and that he was so proud and happy he couldn`t contain himself. I tougth that was very sweet. He was so charming and sincere about the book that I was convinced to buy it. It turned out to be a great decision. I loved the simplicity of the recipes and the way he uses vegetables, herbs, and all the other healthy ingredients. I was happyly surprised to find out that no red meat, flours or canned products are used in any of the recipes. I was also surprised the youngman is not that young, he is in his forties!!! Must be the food. Bravo!!! It is a wonderful book!!!

I was in a bookstore few days ago, checking cookbooks when I see this handsome youngman asking a store worker about some book. I couldn`t help to hide noticing his reaction when he found out the book he was looking for in the bottom shelf of the cookbook section. He got very excited and even screamed some words I didn`t understand. I than asked him what was all about? He apologized and replyed that the book in question was written by him and that he was so proud and happy he couldn`t contain himself. I tougth that was very sweet. He was so charming and sincere about the book that I was convinced to buy it. It turned out to be a great decision. I loved the simplicity of the recipes and the way he uses vegetables, herbs, and all the other healthy ingredients. I was happyly surprised to find out that no red meat, flours or canned products are used in any of the recipes. I was also surprised the youngman is not that young, he is in his forties!!! Must be the food. Bravo!!! It is a wonderful book!!!

I shop for books online very oftenly and use the customer and editorial reviews to help me to get decided about a book I'm interested on. Some of these reviews are too critical, while others are too favorable, so I analyze each review as only half truth. The Editorial Review of THE HEALTHY TABLE fails its purpose which should be to tell us what is good or bad about this book. The problem here is that it suggests that the book is too simple and straigth forward like it is a bad thing - or yet -that the book doesn't offer any culinary innovation for the health conscious,like to show another revolucionary diet is or would be the best news in the world since the invention of the wheel. After reading the book I found out that its greatest quality is exactly to be so simple and straigth forward. There are some problems however, the price is too high for a two colors book, the photos also are poor, I believe they try to show an "atmosphere" but the idea doesn't convince and the people photographed don't show they want to be there, perhaps if the food was showed more, the results were better. Finnaly, I found out that the book is very helpful, the recipes are healthy, creative, uncomplicated and above all, "simple".

Luiz Ratto has created a culinary adventure for people who are conscious of their health. Evocative of the cuisine in five-star restaurants, these recipes are culled from years of experience and cooking wisdom. The flavors are exotic, the aromas pungent, and the photography enchanting.

This 175-page book is photographed in black and white, and is dedicated to "cooks everywhere." The book features an Introduction, Cooking Tips (including Techniques, Ingredients, and Equipment), and a listing of Basic Recipes. The Recipes themselves are grouped by course: Appetizers, Soups, Salads and Grains, Vegetables, Fish Shellfish and Poulty, Weekend Recipes, and Desserts.

Each recipe features a short paragraph of introduction (for example, where the recipe came from and presentation tips). There is a list of ingredients, followed by paragraph-form instructions on how to prepare the dish. All of the instructions are simple and easy to follow.

However, I was surprised to discover that nutritional information is completely absent. Also, pictures are only provided for some of the recipes. If you are unfamiliar with some of the ingredients, or with the expected textures, you may struggle.

The recipes are unique and inventive. Examples include: Green Grape Salsa, Chicken Roll-Ups (prepared with spinach and plum tomatoes), Doce De Coco (Coconut Cookies). The ingredients used vary by recipe - some are readily on-hand and others are exotic (for example, wonton skins or portobello mushrooms).

Whether you want to learn to make Crab Cakes and/or feel confident enough to make them for dinner parties this is the perfect book. The recipes are easy to follow, every one (7 so far) I have tried has been outstanding. I've also found that I will be able to create my own recipes from what I've learned making these. It makes a great gift for cooks of all abilities that love crab cakes!

I Love Crab Cakes was a gift to my husband, he is the cook in our household. This book has a bounty of wonderful crab recipes. I would recommend this book to everyone that has a love of crab cakes done in allot of different ways.

This book has amazing recipes in it for making crab cakes. I am new to cooking seafood and this cookbook makes great variations of crab cakes. I just love it!

I purchased this book as a gift.The receiver is a gourmet cook and it's hard to find a cookbook he doesn't have.He has tried a few of the recipes and found them to be exceptional. I was a recepiant of a crab cake dinner at his home, and it was delish.

This book has lots of information about types of crab meat and the recipes are easy, fun and taste great. I've made a couple of the recipes and they were all the best crab cakes I've ever made.

My favorite cookbook. I like giving this cookbook as gifts to newly married cooks.

We're too spoiled by fresh ingredients to utilize this cookbook. Bad choice on my part.
Old California Junior League books, Pasadena, San Francisco, Oakland, remain superior to this collection.

Super centennial celebration cookbook from those Junior Leaguers who put out such great cookbooks! There are several recipes in this cookbook "to die for", as the expression goes. Enjoy!

I received this book from my grandmother as a gift - never thought I would like it so much! It has become one of my staple cookbooks; the recipes are accurate, easy to follow (and modify, if necessary), and delicious. There are fun things to try (Brie crackers and Nebraska City Cake), good basics (a great chili recipe and REALLY easy pretzels), and lots of recipes in every possible category. I'm always finding more recipes to try and I've never been disappointed. If you're looking to go beyond Betty Crocker and BH&G, try this one.

I use this cookbook A LOT! It is the one I turn to if I don't have time to try a recipe before I serve it to company. I have had requests for the recipes for EVERYTHING I have served to company out of this book. I am buying several copies today as Christmas and housewarming gifts.

Right now, this book is out of print and selling used for over $300 dollars based on the current prices listed in Amazon. That's bloody outrageous.

If you want these recipes, don't bother buying this. Kathleen King lost the rights to the "Kathleen's Bake Shop" trademark, but she has a new cookbook available from her new business venture: Tate's Bake Shop. Buy the Tate's Bake Shop Cookbook instead of the older overpriced book listed here.

You don't believe me? Use your favorite search engine and search with: Kathleen King bake shop.

The recipes contained in Kathleen's Bake Shop Cookbook are good, but standard for what they are, meaning generally to be found in larger cookbooks such as Betty Crocker's or Better Homes & Gardens. And the main complaint I have beyond lack of uniqueness and variety is that the book itself is too small. There are only 132 pages total in this little volume and that includes the index and lots of non-recipe pages. The cover price seems a bit high for only a few dozen recipes. It might be a good starter baking volume for beginning cooks, however.

I have been going to Kathleen's bakeshop in Southampton for years and remember buying her cookies and pies at farm stands throughout the Hamptons.

I have often used my mother's copy until she bought me a copy for Christmas one year in fear that I would steal it.

The muffins are to die for especially the pineapple-orange and the Chocolate Mousse Cake is heaven. I have a quick trick for the whipped cream topping too. Use organic heavy cream because it makes a stiffer whipped cream and last longer too. I have to admit that I am traditionalist and make the chocolate chip cookies. I love them because they are crisp and buttery.

This cookbook is not for dieters because you will eat more than one. My roomate can vouch for that too.

KATHLEEN'S RECIPES ARE FANTASTIC-EVERYTHING I MAKE FROM HER COOKBOOK IS WONDERFUL. ESPECIALLY GOOD IS THE DARK CHOCOLATE DEVIL'S FOOD CAKE RECIPE WITH THE CHOCOLATE FROSTING. A CO-WORKER INTRODUCED ME TO KATHLEEN'S BAKE SHOP COOKBOOK - WHICH I PHOTOCOPIED PAGE BY PAGE. AFTER TRYING MANY OF KATHLEEN'S RECIPES, I DECIDED THAT I NEEDED A PROPER, BOUND BOOK (THE PHOTOCOPIED PAGES WERE STARTING TO TEAR AND FADE). I BOUGHT THREE BOOKS, ONE FOR ME, MY DAUGHTER AND MY FRIEND. YOU WILL NOT BE DISAPPOINTED WITH ANY OF KATHLEEN'S RECIPES. SHE HAS SIMPLIFIED MANY RECIPES AND IMPROVED ON OTHERS. ALSO ESPECIALLY GOOD, AND EASY TO MAKE, IS HER IRISH SODA BREAD. THIS BOOK WILL EASILY BECOME ONE OF YOUR FAVORITES; IT DEFINITELY IS ONE OF MINE.

I was really surprised by this book. It is simply wonderful. She has a nice variety of recipes in here, cakes, pies, tarts, cookies, and brownies that are to die for. The book isn't well known, and it should be. The recipes are written in an easy to follow manner, and will have you baking up delicious treats for the special people in your life in no time. I also liked her anecdotes, on what worked, and how she came across some of her recipes. Looking for a book to spruce up your baking, go no further!