Cookbooks Books

I have made many of the recipes in this cookbook. Having lived in Europe for 8 years and parents from Germany, Poland, and the Ukraine, I found many of the recipes to be quite authentic and very flavorful. The selections are from most parts of the world with some being very simple to prepare while others required a little more time and expertise. Consider the use of this cookbook an adventure. You just might find some to be your favorites.

All recipes I have tryed has been weel tasting and easy to make.
It is a exelent Cookbook.

I LOVE this cookbook. It's the only cookbook that I can honestly say that I haven't made a single bad dish from. The dishes are authentic as well. Just wish it was in print so I could give all my friends copies, then they wouldn't always be asking for the recipe. I have to admit that I didn't expect such a good, authentic international cookbook from Betty Crocker, but she sure delivered this time.

...........My sister managed to get me a copy of this cookbook, her absolute favorite, as a Christmas gift. First let me say, grab one before they are no longer in print! This is one stellar cookbook.........filled with more than 450 best-loved recipes from around the world, many with tempting photos. My husband and I have made a batch of recipes from this cookbook in the short time we've had it and each has turned out wonderfully! From Hummus, to Hunan Lemon Chicken to Chicken Paprika with Dumplings to Hungarian Goulash and with desserts like Cardamom Fudge and Honey Cake, we've already fallen in love with this diverse, no fail cookbook. My sister and her husband have probably cooked at least half of the recipes in this cookbook and have really enriched and expanded their culinary experiences. There have been very few recipes that they haven't truly enjoyed! I highly recommend this cookbook to anyone intrigued at the thought of international cooking!

This cookbook is packed full of exotic but simple recipes and is a continuing source of culinary delight. The ingredients are readily available and the writing is very clear, with photographs for some of the dishes. Some of my favorite recipes are: - Sopa de Tortilla - Gazpacho (decrease the red wine vinegar to 1/4 cup) - Paella (open the clams and drain before cooking) - Coulibiac (use fresh dill weed only!) - Vatapa - Linguine con Vongole Bianco (al dente for linguine!!) - Chicken Curry - Coucous with Chicken - Gai Ding (the cashews should be raw) - Moui Nagden (steam green peppers and add them when the rest of the dish has cooked) - Carne Rellena - Feijoada - Cassoulet - Moussaka (use young eggplants) - Spanokopita - Irish Soda Bread

I am unable to bring up the "Tenth Edition All New Fannie Farmer Boston Cooking School Cookbook". My book records the last printing was June 1968, which was the 15th printing. It is a Bantam Book. I love this book. It has all the basic knowledge one would need, but mine is tattered and falling apart from age.
I would like to know if anyone else has the same book as I have.

I'm no cook. But this is the prize in my kitchen (an ancient paperback, yellow and torn, with a dozen markers noting the classics, the essentials). I figured I nice new copy would be a treat. Alas.

My mothers old copy won't last much longer. I have to have a new one. This book has all the basics anyone needs to learn to cook...

I was 12 years old when I learned to cook with Mother's Boston Cooking School Cookbook. My teen-aged brother thought I was nuts when I tried recipes like Hominy Gems, but I liked trying new foods. When Mother died, I took possession of the book, but when my brother wanted a good basic cookbook, I turned the family treasure over to him. The original book was in sad shape 25 years ago and he needs a new copy, and in spite of having about 30 cookbooks, I still miss my old favorite! It is a good basic cookbook, that offers a variety of good tasting foods that are simple enough for a child or a person of any age learn to cook! Bring it back!!!

This is the cookbook I learned to cook with by my mother's side. My mother is gone now 15+ years and I treasure my old beat up copy whose front cover isn't even attached anymore. The pages are like fragile parchment, grease stained and perfectly seasoned. Still I would love to have a clean, new copy and I 'm sure plenty of other beginners would love to have this available to them. It's a classic!

What a clever little cookbook, I say little because it's a stocking stuffer size but it is a 160 pages. There's a recipe for oatmeal cookies made with raisinets. It was so yummy. Another recipe was Peanut Butterfinger Pie, made using Oreos and Butterfingers. OMG, it was to die for. It would be wonderful to take to the company Christmas party. All of the recipes are made using brand name candy. It's not a cookbook to make the candies as someone else mentioned. These are pies, bars, cookies, tarts, coffee cakes, etc made using Milky Way, Junior Mints, Snickers, Hershey's Kisses, Jolly Rancher's, and many many more.

This is an awesome cookbook that everyone needs around the holidays. It even has seasonal recipes so you can make a 4th of July Trifle using Nestle White Crunch bars. There's Necco Sweethearts Cupcakes, Easter Bunny Fondue, and again many more.

This is an awesome book!! Every recipe looks so delicious and they don't seem to be too complicated either. For anyone who likes candy, and likes to use candy in their baking, this is the book for you. I know that these recipes are all tested good recipes. I went to school with one of the authors. I would recommend this book to everyone!

I just love this little cookbook! If you are a cookbook lover like me you will have to have this one. Now I am able to use all the candy bars in those warehouse club pack! Would make an excellent gift as well!

I had dessert duty at our family get together, so i made the Three Musketeers pie....a huge success, so rich and delicious.. this book is a must for any cookbook fanatic like myself.. and an excellent gift for your friends and family.

Many of the recipes are easy to make which is perfect for people like me who hate baking. The book would make a perfect gift.

I have had the 3 different volume of this book for years now....I was so glad to see they are all in one book now.......They have wonderful recipes....I can honestly say the only bad ones I have tried have only been rather bland.....and that is only a few of the many many ones I have used, and now use regularly. It is a great gift too. It has recipes for game also if you are into that....a friend tells me it is so hard to find something different to use venison etc. in. Worth every cent and more.

WOWZERS, If you only need one recipe book in your lifetime,.. this is it!. This brilliant hardbound book ( Be it VERY heavy!), is the most comprehensive, informative, detailed, one i have ever come across, & i have had many a cook book!... It is FULL to its binder, brimming with traditional recipes, some with modern twists, some true to the original, secrets have most definitely been shared for this one!, Every recipe seems to have been tried many a time, with great success each & every round!!. I too have had brilliant results with each recipe i have tried so far. Easy to follow recipes & ingredient lists, no fancy chef talk, just simple every day kitchen talk here! A MUST for every home. This would make a perfect wedding gift for the couples first home, they will never need for another cookbook again!. Hugely recommend this one.

The must-have cookbook basics. Comfort food and lots, lots more. I'm so happy to have this.

I've owned this entire set including the simmering suppers for 10 years. As a mom with 4 kids and crazy jobs it has saved me repeatedly. Everything is excellent and ingredients that most people have in the pantry. I love the comments by the recipe authors that precede the recipes. I feel like I am sharing recipes and not just using another cookbook. It's primary success though, remains the excellence of the recipes. Also, the index is arranged so you can find a meal by ingredient or title. I own dozens of cookbooks and if I had to choose only one to keep it would be this one. HAPPY COOKING!

I love this book and have given one to both of my daughters. It has hundreds of great recipes that have a short list of ingredients and are easy to prepare. Because it is a Canadian cookbook, it has many great old Canadian recipes which bring back a lot of childhood memories.

Now here is a little cookbook that should be in every nature lover vegetarians kitchen. So many basic healthful recipes. Many have become a favorite. No preservatives, most made from scratch. Opens a whole new world to country life. I recommend this book to those serious about making positive changes in their eating habits!

This book changed my life. I'm not a vegan, but these recipes are just so good, that without even noticing I started eating only healthy food. 99% of what I made from this book was great!

This cookbook has many great receips for vegan's. They are tasty and fairly easy to make. Would reccomend it to anyone looking for vegan receips whether they are experienced vegan cooks or not

This is the best vegetarian/vegan cookbook that I have on my shelf! Rarely do I find a recipe that my family doesn't like. Last night we had the Oatburgers and they were wonderful! Even my picky 3-year old was asking for seconds (and thirds). We are changing our eating habits and trying to live a vegan lifestyle. This cookbook has made it very easy to enjoy yummy, good food without feeling deprived.

This is the best cookbook I've ever used, vegan/vegetarian or otherwise. The recipes are simple, tasty, and economical. I'm not much of a cook myself, but, with this book cooking is easy. I wholeheartdly recommend this cookbook to anyone interested in eating more healthfully.

I received this cookbook as a gift about 8 years ago. Every time I have guests visiting I cook from it. I always get compliments and everyone wants the recipes. It is really the only cookbook you will ever need for special occasions. The recipes are unique and the cookbook is beautiful. I have given many as gifts over the years!

I didn't want anymore cookbooks, but every time I went to a party in Lexington and loved a recipe, it was from this book. I had to have it! Most cookbooks have a few good recipes. This cookbook has a few so-so recipes and lots of unbelievable ones. Every person who I bought this cookbook for has also bought it as gifts for several others. We just moved to Pittsburgh and I prepared some of the simple recipes for parties. They were always the hit of the party. Instead of repeatedly giving out recipes, I have begun to give the name of the book. The proceeds go to children's charities in Kentucky. Can't miss with this cookbook - and it's beautiful as well.Creating a Stir

A friend of mine cooked a dessert recipe from this book and it was so fabulous that I bought the book. I have not been disappointed as there are many great recipes in the book and the illustrations are just beautiful.

I have used this cookbook for three years as well as given it as gifts. Many, many excellent, no-fail recipes. It's a slam-dunk

I had the opportunity to browse this delightful cookbook while visiting friends in Versailles, KY and to sample delicious foods prepared from several of the recipes. If you're looking for different and tasty salads and side dishes, in addition to entrees, this book of recipes is a must to own. Be prepared to make permanent additions to your herb and spice rack.

I bought this book about 10 years ago after reading it in a library. The soup recipes alone are worth buying this book. I still make the Broccoli, Bean, and Pasta soup on a regular basis. A great cookbook for vegetarians who are tired of the same old, same old...

In my opinion, the only thing this book is lacking are photos. Otherwise, I probably would have given it 5 stars. The recipes are pretty simple yet very tasty. I've enjoyed everything I've made from this book so far!

I also bought this cookbook as an impulse, and am glad I did.
This book is chock full of wonderful receipes, that are easy to prepare, usually with what you have on hand. I just wish it had more pictures. My family loves everything I have fixed so far, and I appreciate the clear directions and simplicity of ingredients. The risottos are marvelous, as are the seafood dishes and soups. A must have for anyone who loves good Family Style Italian Country cooking......

This is the 3rd of Viana La Place's cookbooks I have bought; all of them are superb. She has a gift for evoking the sights and smells of luscious fresh produce, artisan cheeses and crusty breads with her lively, obviously loving, descriptions. This is the way the Italians eat: simply, with love and gusto.

I have spent the last 3 and a half years living in northeastern Italy. I'll be going home to the US this year and I have to say, I'm a thrilled to have this book in my collection. Almost everything in this book (or some variation) has been served by my Italian friends at dinner parties or gatherings, or even on the menu of local eateries. This book allows me to take one of the things I love most about Italy home with me. I even picked up a few copies to give as gifts!

I am a professional cook and a cookbook collector and have been to the Ballymaloe Cookery School. I got this book for myself because I was so pleased with the school and felt it was a good basic source book. I ended up giving it away at a bridal shower to a young American on her way to Sweden to marry. It was then I realized what a great cookbook this is for beginning cooks/ for Americans living abroad and for Europeans living here in the US because of the measurement equivalents as well as the very global recipes. Great down to earth and humorous writing as well as clear and concise instructions.I'm ordering another for myself.
Marcia Dunsmore

This cookbook is great and contains a plethora of easy to follow recipes from appetizers to desserts. A must-have for your kitchen library.

I had the good fortune to take a three-day "cookery" course from Darina Allen at her school in County Cork. She is the Julia Childs of Ireland. The demonstrations were great and then the students got to cook selected recipes the next morning. I recommend this book because it has 1. tested and easy-to-follow recipes. (The school always has students and instructors working from the written recipes.) 2. The Irish specialties, particularly the breads, are wonderful. Ireland is now a "foodies" paradise with hundreds of homemade cheeses and other artisan specialties, superb seafood, and a whole "slow food" movement. This cookbook is in its way a bible to what's going on. It is one you will use again and again.

The `ballymaloe cooking school cookbook' by school co-owner and Irish TV cooking show host, Darina Allen is my second volume in my search for the perfect Irish cookbook. As it turns out, this very heavy and long (639 pages) book is much, much more than a book about Irish cooking, as well it should be, since it is comparable to the Culinary Institute of America's textbook, `The New Professional Chef'. That is, it is a general textbook for essentially all styles of European and American cooking, with a tendency to include more Irish recipes than you would expect from a French or Italian cooking textbook. In fact, a quick browse reveals recipes from around the world, many with an attribution to a close Darina Allen friend, such as Marcella Hazan.

When I saw Darina Allen on the old Sara Moulton show, `Cooking Live' on the Food Network, I had no idea that her Ballymaloe Cooking School was so big and well established to support such a comprehensive volume.

Ms. Allen's general tone in this book follows much the same path as the Chez Panisse guru, Alice Waters in that it strongly emphasizes good, fresh ingredients and a philosophy to waste nothing. Even the most lowly scraps can be recycled in the compost heap or the stock pot.

Unlike Ms. Allen's `The Festive Food of Ireland', I am happy to say that these recipes give all their units in an uncluttered and familiar English system of units, such as pounds and ounces, cups, tablespoons and teaspoons. I was just a bit surprised to see Ms. Allen recommend using standard spoons out of the silverware drawer to measure for savory recipes. On one hand, this is brilliantly simple, since a standard teaspoon (5 ml) is a rounded `teaspoon' and an English tablespoon (20 ml) is a rounded soupspoon. One important difference to note here is that the English (and Canadian) tablespoon is 25% larger than the American tablespoon (15 ml).

The book covers a very broad range of subjects, featuring 24 chapters on stocks & soups; appetizers; eggs; rice, other grains, & legumes; pasta and noodles; vegetables; salads; fish & shellfish; poultry; lamb; pork & bacon; beef; variety meats; game; desserts; cheeses; cakes & cookies; breads, scones & pizzas; jams & preserves; breakfast; barbecue; finger foods; drinks; and sauces.

One of the first things that struck me about this book is that it delves into subject which few if any other cooking texts touch, such as shopping, fashion, kitchen safety, and manners at the table. Many of the book's more conventional sections are a bit off. The `cupboard basics' section violates the notion that you should never buy an ingredient unless you have definite plans to use it in a recipe in the next week. Ms. Allen's list includes things such as dried fruit, Carr's Water Biscuits, Nam Pla (fish sauce), Pesto, and Ballymaloe's own brands of Tomato Relish and Jalapeno Relish. I would make pesto myself and I don't anticipate using nam pla, harissa, tortillas, Carr water biscuits, or chorizo in the next month, and maybe not even in the next year. The same general comment can be made of the `essential kitchen equipment' list. I always go back to Madhur Jaffrey's sound advice to simply make the recipes you want and buy for only those recipes. Sooner or later, you will have built up a pantry and assembly of cooking tools to match your personal style.

I do not weigh this too heavily against Ms. Allen, as she also has great advice on what to do if your power fails on your freezer or if you plan to move and are dealing with a full freezer.

Although this is a text for training future professional chefs, many of the classic recipes are remarkably unfussy. The master recipe for chicken stock cooks for only 3-5 hours, and adds all the vegetables at the beginning of the cooking rather than waiting for the last hour. Similarly, the master recipe for the basic omelet only cites one basic kind of French omelet and leaves out at least one of the fussier steps I have heard from various sources. The recipe for scrambled eggs is also not quite as fussy as the classic French method requiring a double boiler (bain marie).

Some techniques are illustrated with a set of photographs illustrating the steps, but these tend to be small and some major techniques are not so illustrated.

True to the author's emphasis on raw materials and the fact that the school has its own farm for vegetables, eggs, and fresh herbs, the introductory paragraphs to each section are rich in advice on how to pick and use raw materials. The introduction to eggs, one of my favorite subjects, is especially good on identifying the best eggs (how long ago was it laid) for each job.

Overall, this is an excellent reference for all sorts of recipes. I happened to check out the recipe for `basic hamburgers' and found a recipe that exactly duplicated my projected improvement over Julia Child's favorite hamburger recipe. Where Miss Julia has us put sautéed garlic and onion sandwiched between two layers of ground meat, Ms. Allen recommends the sautéed savories be mixed in with the ground meat, together with egg. A surprising touch recommends we also wrap it in caul fat, but this is optional.

One thing you will find in this book that you will not find in a CIA tome is a very personable, comradely tone which almost places Ms. Allen at your right hand as you read through the recipes. That means you will have a lot more fun reading this book than you may with a CIA text.

If you are very new to cooking, I highly recommend this as a first cookbook, especially if your ancestry can be traced back to the Emerald Isle! But, this is much, much more than a cookbook of Irish recipes.

I am a professional chef and have reviewed many cookbooks. This cookbook is one of the best I have ever seen and used. I was so impressed by it that I went and attended the 13 week course at the School in Ireland. The recipes are timeless,delicious,and will work every time if followed properly. This is what cooking should be fresh, beautiful, and nutritious.

I love this book. The recipes are easy to cook and everything that I have tried so far has tasted superb! I really like the way the book is structured and illustrated. Many recipes come with a little story about specific ethnic restaurants in Paris where the author has found the dish.
It makes me want to go to Paris and visit every single one of them!
Some of the ingredients were not a regular staple in my kitchen, e.g. orange flower water, but it was relatively easy to get them.

I absolutely adore this cookbook/guidebook! I have given it as gifts to several of my friends who love food because the recipes are wonderful in how they taste and in the variety of offerings the authors provide. I love when a cookbook goes beyond recipes, though, and this one succeeds in every respect. The authors provide fascinating information about the food and about where and how to find the ingredients in Paris and elsewhere. I am delighted to have been introduced to harissa and arcan oil and use both now as staples in my cooking. The beet salad has now so impressed many of my dinner guests that they have refused to go home without the recipe. My husband and I have had the good fortune to try out some of the authors' restaurant recommendations and we have been delighted. I wish there were a similar book written for Seattle.

There are probably as many French cookbooks as there are ingredients, but Charlotte Puckette and Olivia Kiang-Snaije have created a category all of their own: a virtual tasting menu for Paris' restaurants that Parisians are likely use as a field guide when they tire of French cuisine.

Anybody can find their way to Notre Dame or the Louvre, but this is a must for anyone who wants to let their palate be their guide to Paris. And if you're not able to go, you can experience Paris' ethnic cuisine in your own kitchen -- assuming that you can find all of the ingredients you need to recreate the flavors that flow from the kitchens that are featured here.

This will this change the way you see, think about and taste Paris. Moreover, Puckette and Kiang-Snaije have created a new category that will force bookstores to create a new shelf in their cooking sections.

But since not all cities offer what Paris does, this is clearly the one to start with.

A fabulous cookbook and Paris guide all in one! The recipes are authentic yet not intimidating. There are some that the most novice cook could make and more complicated ones for the more adventurous cook. All are easy to read and the descriptions make you want to try every single one. Make sure and read every word because the more you read the more addictive it becomes. You begin to smell it and feel it, and can't wait to cook it and taste it. I have loved sharing this with my friends and family - a great gift for anyone who loves ethnic food. It has it all!!

I've ordered this as a gift for the food lovers I know, and of course, myself. Excellent layout, robust historical background in clear, economic writing and simple, tasty recipes I've never seen the likes of. This one stays out for use in the kitchen, and is beginning to show the signs of love with sticky rings and dog-eared pages.

Great book, especially for anyone who shops at the Greenmarket at Union Square in NYC. I've taken several classes from Chef Richard, who teaches recreational greenmarket cooking classes at ICE, and they're even better than the book.

There's so many things that I can say about this book, it combines great recipies with a great style of writing to get the reader really interested in his/her cooking. But I don't want to review the book on how good the food is or how great the writing is because that's already been done. I would just like to congratulate my Uncle on a great book even though he put my Aunt and Cousin's full names in the book and only my families last. For anyone who loves food this is a great book and a great gift.

My self and many others think that The Farmers Market cook book by one of the greatest cookbook authors Richard Ruben is a MUST have. Myself and many others also think that this book is one of if not the best cookbook that has come out this year and one of the best cookbooks of all time. If you like Healthy, fun, GREAT food you must go out and buy this AMAZING book.

This cookbook is magnificent! Fun, wittily written, simple to follow, Richard Ruben focuses on enjoying the fresh goodness the earth offers us in each season. It's about tasting and exploring what's in front of us, presented by the growers themselves. Easy-to-follow recipes, ideas, charts, seasonal suggestions....it's great. I'm not much of a cook and I used this book to wow a dinner party with pheasant, curried brussel sprouts, & individual squashes stuffed with fennel, apples, & carrots. It's a valuable, exciting, DELICIOUS standout in a crowded field.

This is a cookbook that people who really love food in it's purest form must have. Richard Ruben translates his enthusiasm for the farmer's (or ethnic) market into simple recipes with sophisticated flavors that sing. His appoarch to food re-affirms that old adage, simple is better. As you read through his personal collection of recipes, you want to make every one. But must do so season by season to get the best results. In this day and age of hundreds of cookbooks, Ruben distinguishes himself quietly and with authority, reminiscent of the early days of Alice Waters when passion for food and the best ingrendients were the only motivators. If I could only have one cookbook and a market, it would certainly be this one. BUY THIS BOOK FOR THE SUMMER and continue to use it through fall and winter...