Cookbooks Books

I waited almost a year for a new edition of Beyond Fusion to be printed that was affordable - $130 was just too expensive. Now that I've seen the USA edition, I can say it was well worth the wait. Rainer really knows how to inspire a novice chef (like myself). Bravo!!!

The book has wonderful photography but the main beauty lies in the application of ideas. It invokes the imaginative side of cookery. After reading it, I am urged to explore cookery beyond culturally accepted norms. I feel that the whole basis is totally about the combination of western and eastern styles of cooking to produce a unique food that goes beyond traditional boundaries. Even different sub-cultures are mixed in cooking to create something palatable to all. It is truly beyond the melding of East and West. The book shows us how the combination of cooking ideas can actually work. It is creativity at its best. Wonderful.

" Beyond Fusion " is a beautiful , if slightly expensive , book.
This book is top of the top-end cooking books.The photography is
a delight to the eye, the recipes creative, overall an outstanding book.

This is a very nice Asian fusion book.

The photos are very good, and recipes are generally simple, straightforward, and remarkably concise...a pleasure!

Techniques are suitable for intermediate level cooks, as beginners are not likely to go for finding and assembling the varied ingredients.

Main drawback is if you live outside of Asia or away from an Asian market to get your taro, chicken feet, red dried dates, wolfberries, astragalus root, Chilean bellflower, it's going to be a long search...and that's just for making Black Chicken Herbal Broth! Don't despair, you can even start on Asian Dried Fruit Dipped in Chocolate, and make Mango and Jackfruit Spring Rolls.

I bought this on the basis of the rave reviews, and just have found other fine Asian/Asian Fusion books with similar fine qualities, for less money, and with simpler recipes.

Rainer's credentials are impressive. Renowned chef Pierre Koffmann refers to him as one of the most brilliant young chefs to graduate his restaurant La Tante Claire in Chelsea (London). In addition to this culinary confirmation, Rainer has traveled and worked thoughout Asia, North America and Europe. So who better to iron out some of the wrinkles in the confusion over fusion than a chef who has first hand experience of working within a multitude of cultures and countries?

To set the scene the cookbook begins with a journey through an Asian wet market "the Temple to which the majority of Asian housewives make their daily pilgrimage for fresh food, household wares and other necessities." Wet markets offers every commodity that a cook could desire; produce, seafood, spices - even live chickens wait to be bought, slaughtered and plucked. To many chefs in Asia the pilgrimage to a wet market serves as the fuel that fires their imagination.

This well written piece puts the reader in the mood for the next five chapters of recipes. The chapters are logically categorized offering; soups and laksa (Asian noodle soups), vegetables, fish and seafood, meat and poultry and finally sweets.

The skills and techniques used in each of the dishes varies - the recipes suit cooks of every level. The Thai Red Curry Cappuccino proved to be delicious and the Kataifi Prawns is a really simple multi purpose dish that would be a good addition to anyone's home repertoire or a great snack for professional chef to add to their bar menu.

Each creation is accompanied by a brief narration from Rainer and complimented with inspirational photography courtesy of the author's friend Shekar. The lay out of the book is colorful and simple, finishing with a few "notes" from the chef. In this final part of the book Rainer explains some of his basic philosophies and credits the hard work of those who made the book possible.

To summarize - if you want to understand or love fusion food or are a true cookbook lover, Beyond Fusion will make a fantastic addition to your library.

I received this book as a gift. What a treasure it has become - great recipes for all seasons, an excellent layout, beautiful illustrations, and simple instructions. It is now the first cookbook I go to!

Absolutely a phenomenonal cookbook! Just purchased on vacation in Cape May, New Jersey at Love the Cook. Gorgeous pictures, wonderful recipes......California at it's best! A real winner...a real find.

I originally received this cookbook as a gift. I was so delighted with it, I subsequently ordered four additional copies to give as gifts. The recipients are still thanking me! First, the recipes are creative and delicious -- fully enhancing the flavors of bountiful, diverse, fresh ingredients found in the San Francisco Bay Area and Wine Country. (It's hard NOT to eat well in this region!) Second, the cookbook itself is uncommonly successful in evoking this spectacular setting with gorgeous photos, sidebars of interesting sidetrips, local restaurants and wineries, and mind-boggling facts regarding the abundance of local agriculture. Food preparation tips, background information on local food and wine festivals/events, and delicacies such as Meyer Lemons are also highlighted. While it's fun to simply browse through this beautiful cookbook, it's even better to sample the Junior League's trade-mark "home cooking with flair." Full menus are offered here. My personal favorites are the Baja Guacamole, Savory Polenta w/Asiago Cheese, Garlic-Roasted Chicken, Pork Tenderloin w/Apricot Ginger Sauce, and Cherries & Berries Compote w/Crispy Puffed Pancake. The Chocolate Caramel Shortbread Bars are worth the price of admission all by themselves! I'm not surprised this cookbook is winning national rave reviews and awards. They are very well deserved! It is so beautifully rendered, it puts most commercially-produced cookbooks to shame.

Received this cookbook as a gift and have since given it as a wedding gift... this is my favorite cookbook hands down... has a great layout with nice pictures... recipes are organized seasonally with focus on fresh local food... recipes have interesting combinations of flavors and spices... everything I've made has turned out to be something I'd make again as a staple meal for entertaining or just for the family.

I received this cookbook as a gift. I must admit, at first I found it so nice to look at that it sat on my coffee table on display. Recently, however, I hosted a baby shower and prepared several dishes which were simple yet elegant. Everyone was so impressed--I felt like Martha Stewart without any of the hassle. Another nice feature of this cookbook is that it recommends menus, which is great, b/c I never know what to serve together. This is one of my favorite cookbooks now!

Both of my parents came from Calabria. I was surprised and delighted to find so many recipes that my parents made. This cookbook is a treasure to me.

I really like this cookbook because my ancestors are from Calabria and it outlines many of my family's favoriate Italian recipes.

This is the 4th time I've bought this book Loved it & makes a great gift. Not only good recipes but interesting facts re: Calabria

This cookbook helps me to reconnect with my father who passed away in 1984, he was from Calabria Italy. He loved every ingredient in this book. I was amazed to see zucchini flowers breaded and fried. My mother and father used to make them and every kid in the neighborhood loved them, I thought my father was crazy to cook those flowers, but now that I saw them in this cookbook it makes me realize how much of his heritage was in them. This cookbook is for anyone who wants a truly authentic cookbook!

I enjoyed a number of the recipes, and for the most part they keep in the spirit of cucina povera, but I was looking for Calabrian dishes that are strictly from Calabria. For example, parmesan and Parma ham are both Northern creations and a description stating that the latter is a Southern creation seems ill-informed.
Overall I feel a bit guilty having to give this three stars but I felt a bit misled by the other reviews. By all means buy this book for good, authentic modern Italian, but for distinctly Calabrian recipes, I would look elsewhere.

Anything you could possibly want to know about fish, how to buy them, when to buy them, where to buy them, and the best possible way to cook them is ALL in this book. The recipes are all fairly simple - any home cook with a moderate amount of experience should be able to execute them easily. There are also a number of helpful resources like sauces, how to filet (and when not to), and different cooking techniques to achieve different flavors and results.

If you're serious about eating more fish or getting more adventurous with the way you cook it - this is a must have.

If you have ever had a question about any type of sauce this is the book to own! The basic for every sauce begins with good stock and that is not overlooked in this book!! It is a must have!!

I got this for a gift for a friend from NJ. He was always complaining about there never being recipes for obtuse fish, shellfish and bi-valves. When he opened this book, he didn't put it down for 2 days. He is STILL raving about it! Kudos!

No more searching through a string of specialty cookbooks for that fresh idea for tonight's dinner. Look no farther.

Again, Mr. Peterson sets the standards. This is not just a cookbook. It's an appliance in the kitchen as essential as the refrigerator and the electric or gas stove. Never ruin fish again under this authority's watch.

Marvellous, healthy recipes from the Southern tradition? Impossible? Not at all. Great soups and salads, wonderful biscuits - of course - and magnificent pancakes - but the turkey sausage is best of all. I ate here with great joy in Atlanta, served by its lovely staff, and I have only one quibble wiht the book, writing as an Englishwoman; scones are not sweeter than biscuits! You can make savoury scones, even cheese scones (flavoured wiht sage, or dead plain ones with no sugar (which are actuzally the norm.) But none of this matters. Buy this book and celebrate life.

I am a cookbook junkie and I have tons of cookbooks. This one is the best one I own. Every single recipe comes out delicious. The recipes are mostly "comfort food with a twist" and they are excellent. The cookbook is quirky and full of personality and so are the recipes... I haven't made a single one from this book yet that hasn't been just outstanding. [something I don't think I can say about any other cookbook I own....]

Whether you go to the Flying Biscuit Cafe regularly or whether you've never been, you will LOVE these recipes! There isn't a loser in the bunch and they are all mouth watering and interesting.

Fabulous book, fabulous cafe, fabulous food! Since leaving Decatur in 1999 I haven't had to miss all my favorites - I just make them at home. Oh, the Exceptional Eggs, they are to die for. My kids gobble up the Turkey meatloaf. And, now that I'm in VA, I use my locally grown apples every fall to make a gigantic batch of the Cranberry Apple Butter to give as holiday presents each year - to rave reviews. You'll have to tweak the recipe to yeild much more, but it's very much worth the effort.

To those of you from Atlanta who have visited the Flying Biscuit Cafe, you will know how fantastic the food is - it's warm, satisfying, and hearty- without being heavy or fatty. The cook book is simply an extention of the cafe - the recipies are easy to follow, discriptive, and taste just like the restaurant. They include all the signature recipies: flying biscuits and roasted potatoes with moon dust as well as ones I've never tried. I would recomend this book to anyone who enjoys cooking warm, satisfying food.

April Moon's cookbook captures the essence of what it means to be nourished by the Flying Biscuit Cafe, an anchor in its neighborhood and the primary reason Atlanta's suburbanites "outside the perimeter" even know where Lake Claire/Candler Park is located.
The recipes for simple, nutritious comfort food all have a delicious twist. Moon even knows what ingredients to combine with collard greens so that my husband, who doesn't otherwise stomach collard greends, relishes each bite.
That she shares her recipes -- yes, even for her famous biscuits, albeit with hesitation -- is a gift to all who no longer live close enough to enjoy the meals AT the cafe, but will for years savor the chance to bring the scents and flavors alive in our own kitchens.

I have truly enjoyed this cookbook! Since my husband decided to go vegan I was at a loss at to what to make for dinner every night; I mean, you can only eat so much pasta before you start packing on the pounds. The objective was to get healthy, not add more weight. So I went in search of a cookbook that could help me with protein supplements, variety, and more veggies. I made the best purchase in this cookbook.
Yes, many of the products used in the recipes are not things you find in all grocery stores but with access to a health food store you will be okay. And the dishes will be worth the extra trip.
I love the menu style in which this cookbook is written. Everything is laid out for you; it could not be easier. I find the recipe I want to make, photocopy the page and take it to the grocery store with me.
The book is also divided into the four seasons; spring, summer, fall and winter. This way you are more apt to find the fruits and veggie within the recipe most plentiful and at their peck of flavor.
Make the purchase, you won't regret it. Excellent photos as well!

The recipes my wife and I have made have been great. I like the organization by season. The "meal plans" are often too much for just the two of us. We usually just cook the entree. I'm also happy that these vegetarian meals don't rely too heavily on dairy products.

The only reason this book doesn't get 5 stars is because there isn't a photo for every dish. The photos in the book, however, are nice.

I love this cookbook!!!! The recipes are healthy, fast and always delicious. I have finally started going through the cookbook and making every dish because even when something sounds iffy,its great. I mean steamed cheese stuffed romaine leaves over a kidney bean tomato sauce...I don't know...but delicous and a crowd pleaser. I use the book often for entertaining and sometimes feel like I'm serving take out because the recipes take so little time, but taste and look like I spent hours slaving away.

This book has changed my life- seriously! My kids and husband are now convinced that I am a good cook, and we can all sit down to a delicious vegetarian dinner every night of the week! The recipes are easy to prepare, and once you start using them, you will have most of what you need on hand to create almost anything in the book for that season! Its really terrific; I can't recommend it highly enough!!

This is an amazing cookbook. Filled with delicious, fool-proof recipes and wholesome ingredients, "Fresh Food Fast" has become a regular part of our work-week routine. Though we try to do most of our cooking over the weekend (reheating meals during the week), there are invariably nights when we prefer to cook something fresh after a long day at work. This book gives us a wide array of options arranged by season, from black bean & zucchini quesadillas to bruschetta with goat cheese, olive, tomatoes and thyme. This past Friday we made Berley's 'Thai-Style Tofu & Vegetables in Spicy Coconut Broth with Jasmine Rice' - it was divine. We felt like we'd been transported to a gourmet, five star Thai restaurant, only we had the pleasure of enjoying such a satisfying meal in our comfy clothes. :) The only downside to this book is that most dishes require a hefty amount of produce, which, admittedly, can get expensive. Nevertheless dishes in this book are so delicious that careful planning can work around this, using leftover produce in other meals and reheating uneaten portions later in the week. Overall I love this book - how could I not appreciate the feat of satisfying, perfectly flavored meals that can be made in under an hour? (And yes, they really can be finished in under 1 hour, many in under 40 minutes.)

Para esta NAVIDAD este libro te enseña a preparar maravillosos platillos para festajar la NAVIDAD. Aún estas recetas se puedan preparar para cualquier epoca del año disfrutalas.

QUE VIENE...
Y haremos una cena tan IMPECABLE COMO LA DEL AÑO PASADO CON ESTAS RECETAS... !
ESTE RECETARIO ES UN TESORO DE FAMILIA !!!
Y TODA UNA TRADICION

con los ojos cerrados y poner el dedo en el papel ... CUALQUIER RECETA QUE HAYA SALIDO, te va a hacer agua la boca !

de Acapulco...y estas recetas, junto con las lo mejor de la cocina francesa, son las que nos han hecho famosos...

familia practicar la COCINA COMO UN ARTE, UN ARTE SIN TIEMPO NI TEMPORADA...Y eso son estas recetas

The book came in plenty of time for a gift. It did have a slice in the paper cover and slightly on the main book it's self. Looks like when someone opened a box with a box cutter. It didn't effect the out come of the book though.

This cookbook contains many of the most popular dishes served at the Inn at Little Washington. I was surprised how true the recipes are to the dishes served at the Inn. Few recipes require exotic or inaccessibly expensive ingredients. While some recipes are labor-intensive, others can be prepared rather quickly and easily with excellent results, such as the Rockfish with Mushrooms and Grapes.

The Red Pepper Soup with Sambuca Cream has become a favorite in our house, even among those who typically do not enjoy red pepper. The Medallions of Veal with Calvados Cream is also well worth the effort. The ice-cream recipes in this text are also excellent.

If you are not an avid cook, this book has lovely pictures and makes for a good coffee table book. The text is also well-written and interesting. Highly recommended.

This is the restaurant by which all other restaurants are measured. It is perfection in every way. Therefore, it is not surprising that I would want the cookbook. What may be surprising to some, then, is how good the book is. There are many notable restaurants and famous chefs are not rare. Chefs, however, who write well and present good cookboooks is less commonplace. The writing is excellent and the recipes turn out as anticipated. I pick up the book (together with Levin's book) sometimes just to recall the most splendid restaurant experience of my life and to look forward to dining there again soon. This should be a good book even for those who have not had my experience; it should be for any lover of good food and good dining.

We have been guests at the Inn at Little Washington and enjoyed lovely repasts there. In the book, "The Inn at Little Washington Cookbook," we have taken the magnificent offerings to our own table. Especially memorable is the tomato salad, rated the best by the Washington Post reviewer, with tri-colored tomatoes, basil, pine nuts, and shaved asciago cheese - a feast for the eye and the palate. The lobster medallions with grapefruit are delicions and easy to prepare. There is practicality in the preparation and easy-to-find ingredients. The photographs are wonderful. I have given this lovely book to many friends who have shared my delight with Patrick O'Connell's gift from the heart!

We had the pleasure of spending a weekend at the inn and on one of our 2 dinners there actually ate at the "chef's table" in the kitchen. While there we were able to sample a large portion of the menu and obtain an autographed copy of his cookbook. Upon returning home I assumed the recipes would be convoluted and difficult to follow. THIS IS NOT THE CASE! Patrick's recipes are clear, straight-forward and enable any cook with moderate kitchen skills to wonderfully replicate the dishes he serves at his fantastic inn! If you want to produce delicious dishes, with a hint of southern US, French & Italian influences then buy this book!!! You will not be disappointed & your guests will be amazed!

This book is well written, easy to understand direction, recipes that are usually hard to find, an all around great book for soup lovers. The perfect cook book for those people intimidated by cooking!! I love this book, so much that I gave it to my mother in law and she too loves it!

Every single recipe is a winner. After thanksgiving I've done the Turkey dinner soup. delicious!!
Whatever ingredients you like on a soup, you'll find a recipe here that will suit you. I totally recommend it!
The hardcover and beautiful drawings makes of this book also a great gift for friends and family.

I love soup cookbooks - so I'm always looking to add some new ones to my collection. The recipes in "Is It Soup Yet?" are good and cover a fairly broad range of soups. In addition to traditional recipes for chicken noodle soup, international soups and "20 minute" soups are represented.

However, I found the format and pictures to be a bit too precious for this male soup lover. Although it's the recipes that ultimately matter, a cook is always influenced by cookbook aesthetics, and this one just didn't do it for me. Fortunately, the pictures are included here, so you can judge for yourself. I do, however, think that it would make a good gift for people who enjoy cookbooks with country flair.

Smaller in size than many other soup cookbooks, this one offers a great recipe on just about every page. Great to use by themselves, more adventurous cooks will also be able to use these recipes as great starting points for some personalized variations. Just a great soup cookbook!

As I write this, there is a pot of Hamburger Soup and a pot of Broccoli Cheddar Cheese Soup simmering on the stove. Literally, the most difficult step in making the Hamburger Soup was browning the meat. I usually do most of my cooking on weekends so that I don't have to come home from work and start cooking a dinner meal. But these recipes are so easy and quick that you can easily put them together in minutes... I also appreciate that the recipes reflect the trend to use ingredients containing low or no-fat. I used skim milk in making the Broccoli Cheddar Cheese soup with the same amount of flour to make a roux, and it turned out beautifully. This is a book that belongs on a coffee table as the illustrations, similar to those found in a children's book, are striking.

Soup is a great comfort food and this book won't disappoint. This will make a great gift for novice or experienced cooks.

This book totally rocks. I have a truck-load of vegan and vegetarian cookbooks and this one is my current favorite. Lorna Sass is a master at creating memorable recipes but this one really takes the 'instant polenta' (so to speak!). These recipes are speedy and soooo soooo yummy. I teach 'plant-centered' cooking classes in Northeast Florida and highly recommend this for my busy, health-conscious students.

The recipes are delicious, healthy and easy to make. I bought this book almost 10 years ago and still make many of the recipes on a regular basis.

I've been very happy with all of Lorna Sass' cookbooks (she even got me into using a pressure cooker!). This one is no exception - lots of neat quick soups, salads, stews and other dishes that don't require a lot of work to prepare or (especially nice) clean up since they're done mostly in one pot/pan. Lots of variety - dips/spreads, curries, stirfry, grain/pasta dishes, and straight vegetables too. Really a good cookbook to have onhand for when you don't feel like cooking up a big deal but want something satisfying.

I really liked this cookbook. It has some good recipes and I really like the sections on how to prepare vegetables, or what to always keep in your kitchen. Essential for someone with not a lot of time in the kitchen.

This little book is AWESOME. I recommend it for anyone with little time to cook (college students, working moms, anybody else!). The recipes are great - easy and fast (be sure to read the side bars as they provide simple ideas to vary the basic recipes). But, I think the best part of this book is that it really teaches you how to cook fast, healthy food. I find myself applying her time-saving methods to other recipes or to creations of my own. This is the book that I turn to when I want a nice meal in 30 minutes or less.