Cookbooks Books

I bought this book to replace a copy that mysteriously disappeared (someone obviously liked it too much!). The recipes truly are flavorful and unexpected and have helped me lose weight, end salad-boredom, tempt people who "never" eat salad, and earn a reputation as a super salad chef. Whether you need a refreshing main course for a hot summer day, or just some extra veggies in your diet, this book offers more ideas than you can imagine!

The authors of Lettuce in Your Kitchen are far better known for their grilling cookbooks than for the vegetable plate. That's a darned shame, because this cookbook is an excellent resource for those of us who want to add something more to the meal than a standard greens-and-vinegarette.

Let me point out one omission that may make a difference to you: to Schlesinger and Willoughby, a salad encompasses some sort of greens, even if it's only as a garnish. As a result, you won't find a whole chapter of pasta salads or a dozen potato salads. That's fine with me, but you should be clear about what to expect.

What you SHOULD expect are clearly written recipes for salads that you probably wouldn't have invented by yourself. The book is organized by simple salads; salads for the perfect tomato; vegetable salads; salads with meat and fish; main course salads; salads with exotic flavors; fancy salads; and salads for a crowd. It's prefaced by an extrememly useful section in which the various greens are identified (with line drawings -- not quite as useful as a photo but it works), and categories that help you discover that, should your market be out of spinach, you can use baby chard or baby beet greens instead. The book has only a few photos, but they're enough for inspiration.

But what about their recipes? I've tried two with excellent success, and I have a list of additional salads to try. My "starter salad" for Thanksgiving was watercress salad with plums and scallions and a hoisin-based dressing. (Most of the dressings are more than you need, and the authors suggest that, say, the hoisin dressing is a good dip for veggies or with roast chicken.) Every plate was cleaned off, even the token non-foodie (he was instructed that he could NOT bring his own Budweiser to the meal). I also truly enjoyed the salad of Boston lettuce, mango, cucumber and avocado, served with a creamy orange-spice dressing. It was no harder to put toghether than the mundane green salad you'd bring to a buffet, and far more tasty!

Naturally, you can get less exotic (escarole with bacon, eggs, and potatoes) or far more so (arugula with lobster and pancetta with a smooth avocado dressing).

But they all have one thing in common: they're VERY easy to put together. And, if you buy the ingredients in season and avoid the handful of expensive items (Mesclun with grilled fois gras, pears, and maui onion with port wine dressing?), it'll be a snap to pull together a meaningful meal with very little effort.

I'm sold on this book. I think you'll like it, too.

Who would have thought this small book on greens, salads and dressings would be indespensible? But it is! Do these authors ever go wrong? Every single cookbook of theirs', which I have read, is far and away the best on its respecive subject.

Whoever thought you could say that about a salad? But they do. They rock! For a niche cookbook, this one has a lot of variety in flavors. Each recipe gives lettuce alternatives, which is helpful if you live in an area that doesn't carry a large selection of lettuces. Some of the combinations are quiet unique, such as one concoction of watermelon, red onion and vinegar - sounds a little kooky, but once you taste it, it all makes perfect sense. This is a great book to try interesting and healthy new salad combinations. I hope you enjoy it.

I bought this book in hopes of having a real tool for eating better. So many cookbooks have a few ho-hum salad recipes here and there, and some of the other salad cookbooks I've seen have recipes that are just too elaborate for everyday cooking. This book has a broad range of interesting and tasty salads that are easy to make. You will never get bored, and your friends and guests won't either. The dressing part of each recipe makes a large amount so that you can have extra to use later (I always make half of the dressing recipe, toss the salad with just a few tablespoons, and still have a lot left over). So if you can only muster the energy to throw some lettuce in a bowl some night, you will have great leftover dressing to toss it with. Since I've been using this book, I have stopped buying bottled dressing and have even started growing my own salad greens.

I have this book and it actually has some really good recipes and a lot of different kinds of dishes to pick from many which are quick and easy to make

I also found this cookbook years ago at the library and was extremely impressed with the selection of recipes. I can still remember how delicious the Roasted Veggie Soup with Garlic was. I too mourned the fact that it was no longer available to purchase. Then I happened to try to locate it on line. Amazon.com came through again. I just ordered a copy through a bookseller and can't wait to make that soup and many other recipes again!

This is a good cookbook. I hope that it is reprinted as I really enjoyed the recipes and they came out well plus were healthy as a bonus.

He took this cookbook with him when he moved out...It was the only one I truly loved cooking from. The instructions were easy to follow, didn't demand any obscure ingedients, were flavorful *AND* healthy... Maybe if they see these letters, they'll reprint this wonderful cookbook.

I bought this book through the mail and it is awesome! My friends keep borrowing it and it's always somewhere else. Some of my friends would BUY this book if it were available. AND I would give this cookbook for a gift IF it were available. The Live Longer cookbook has great pictures and easy to follow recipes and every one that I have used has been delicious. I sure do hope that it is reprinted sometime soon.

Love it! Although some of the ingredients don't exist in the grocery stores I frequent, I was still able to make some great items. Love the toum!

This superb book has a wide variety of easy and delicious Mediterranean recipes ranging from the simple to the extremely complex. All, however, are wonderful!

`Mediterranean Street Food' by Lebanese culinary writer Anissa Helou is an example of my second most favorite type of cookbook (first being good single dish or single ingredient books on things such as soups, casseroles, potatoes, or eggs) in that it gives us recipes which all fit into an excellent theme of dishes for entertaining, while being both informative and entertaining while discussing its subject. Other great titles in this vein are Joyce Goldstein's `Enoteca' (Italian wine bar cuisine) and Ellen Leong Blonder's `Dim Sum' on the famous Chinese (primarily Cantonese) `tea lunch' cuisine so well transplanted to San Francisco and other American Chinatowns.

The first thing which recommends Ms. Helou's book is that while it presents something from virtually all the great cuisines of the Mediterranean, there is a relatively small space devoted to dishes from Spain, southern France, and Italy. Even though Italy is the 900 pound gorilla of Mediterranean cuisine, it doesn't contribute much to this book because the author is much more familiar with the food of the Levant and North Africa and Italy, France, and Spain have such great restaurant traditions, there is little true street food to be found in these countries. One byproduct of this fact is that this book teaches us a new word for Italian eatery to join the lexicon of restaurante, trattoria, osteria, and enoteca. This is a friggitorie or `fry shop' which may be indoors, but traditionally serves people at a counter at which they stand to eat. From Italy, most of Ms. Helou's examples seem to come from either Liguria (Genoa) or Sicily. But, far more of the dishes come from the Arab and Berber influenced part of the Mediterranean.

The first relatively short chapter is on soups. This is no surprise, as soup dispensing and eating requires a lot more equipment and involvement than a snack you can hold in your hand. The most instructive aspect of these five recipes is that a lot of this street food seems to be based on cheap ingredients, either on beans or animal parts such as tripe which are but a step from being discarded offal. The exception that proves the rule is the snail soup based on a Mediterranean delicacy.

The second, much longer chapter is on `Snacks, Salads, and Dips'. This chapter has a lot of old favorites such as the Spanish potato omelet (tortilla), the Italian spinach omelet (frittata), Italian vegetable meatloaf (polpettone), salads with feta, cabbage, beans, and eggplant, plus lots and lots of fried foods and dips. Frying, grilling, and breads seem to be the most common styles of street food, which seems odd to Americans, where the most common street food is steamed hot dogs.

Breads, including pizzas and flatbreads is the next, second longest chapter. This may be the most interesting chapter in the book, as once you remove the pizza and foccacia recipes, you are left with a great source of breads from North Africa, the Levant, and Asia Minor (Turkey). By far the most familiar of these is the pita, but there are many others.

Now that we have done breads, the next chapter is on sandwiches, which in most cases are more like Greek wraps than Italian paninis. By far the most unusual recipe in this chapter is for two variations on a `French Fries' sandwich. The author identifies the origin of this `delicacy' to Tripoli, but states that it is actually much easier to find in Paris now than in Northern Africa. What will those crazy French eat next? For Americans, the most interesting recipes may be for lamb and chicken `shawarma'. It took a bit of careful reading and attention to the pictures to discover that this is the Lebanese version of a very popular Greek dish called souvlaki, and often in Greek-American restaurants called gyros. What makes these recipes interesting is that they do not require the great vertical rotating skewer and heat source.

The next chapter is on `barbecues', but, as so many people do, these are not true American barbecue using smoke and slow cooking, they are really grilling recipes, primarily kebabs, brochettes, and kefta (highly seasoned balls of meat skewered and grilled like a kebab).

Next is another major category, one pot meals, which has a lot of fairly familiar recipes such as baked pasta, stewed lamb, couscous, and paella.

The last chapter is on `Sweets and Desserts'. Most of the recipes involve a whole lot more sugar than the classic Italian desserts. Here we have puddings, syrups, compotes, pancakes, clotted cream, cakes, pies, fritters, shortbread, cookies, granitas and ice creams.

Another novelty discovered in this book is the fact that the Tunisians have a habit of naming things in totally inappropriate ways when compared to dishes using these names from other parts of the Mediterranean. The Tunisian tagine is not the same as the famous Moroccan stew; it is a `cross between a quiche and a tortilla, thicker and denser than either'. What makes this interesting rather than confusing is the fact that our good author always gives both the native name of the dish and a clear English translation. The only times this scheme is less than ideal is when some Italian and Spanish dishes are given an English name of omelet, when almost all readers of this book will know the name frittata and tortilla, and consider the name `omelet', a distinctly French dish with an equally distinct technique, to be a misnomer. But then, not everyone is as finicky about words as I am, so I'm sure everyone will survive to enjoy this delightfully written book.

Recommended for entertaining to a street food theme as a means to broaden your culinary horizons.

I work in Dearborn, Michigan, home to 30,000 people of Arab origin. I therefore often eat authentic cuisine from that part of the Mediterranean and all the recipes I've tried from this book stand up to what I find on the streets (OK, in the restaurants) here. I'm also lucky that I can go to a local Arab grocery and easily find some of the specialty items she uses, like preserved lemons. You don't need that, though, to succeed with her recipes. You can even buy your spices at the grocery, but, really, wouldn't you rather get the quality stuff from Penzey's?

The Turkish seasoned kabobs (p. 158) are now one of my sumer grilling specialties. I pair them with the feta cheese salad (p. 33) and a crisp rose or sauvignon blanc. Try the garlic sauce ("Thum") on p. 72, but understand that she's right when she says "...it will make you a social leper for a day or two afterward." The garlic exudes from your pores, but oh, it was delicious going in!

All of the recipes that I have made from this book have been excellent. My personal favorite so far has been the lamb and chickpea stew. The recipes are easy to follow and Ms. Helou's accompanying stories are a great addition to the book. I found all of the recipes to be very simple and most make great light meals. There are a few recipes with hard/impossible-to-find ingredients, but for someone who enjoys reading about food they are still interesting, and Ms. Helou does a great job of offering ideas for alternative ingredients. A+

After my Mom moved to Staunton ten years ago, it wasn't long before we heard about Rowe's restaurant. We've eaten there many times, and naturally had to pick up the cookbook as well. It is worth it for the Peanut Butter Pie recipe alone. I've made that pie a dozen times, each time with great results.

I've ordered this book a few times, at my Mom's request so she can give it as a gift. It is highly recommended.

The recipes are well written, use basic ingredients found in most kitchens, and are very easy to make. The recipes are for the dishes from your grandmother's kitchen: Sunday dinner, weekend breakfast, holiday favorites, and family get-togethers. The book also tells of Mrs. Rowe's life, an independent woman far ahead of her time.
If you are in Virginia on I81 at exit 222, stop at Mrs. Rowe's Family resturant (has been there for almost 60 years) for a snack (best pies around) or a meal. I have been doing so for over 20 years. But buy her cookbook at Amazon - it's much cheaper.

I like looking through cookbooks for great recipes which this book certainly has but as an extra bonus, you'll get to know the person and the history behind the recipie. After reading this book, I want to travel to Staunton, Virginia and eat at Mrs. Rowe's Retaurant!

I ordered Mrs. Rowe's Cookbook for a friend that collects cookbooks, and I felt sure she didn't have this one. I also ordered a copy for myself. I have enjoyed the recipes as well as the story of her life. A great gift. My friend was also pleased.

I love this book, it's full of great recipies and at the same time it narrates on the lives of Mrs. Rowe's family. It's a great book, I recommend it 100%. I made the Pound Cake recipie and it's the best.

I loved this book as a child. I now buy it for all of my nieces. I include this cookbook with cookware that can be used outdoors to encourage creative play. Each gift has received rave reviews.

I borrowed this book from the library for my eight year old daughter. She loved it! She went right to work collecting puddle water, pine needles, honeysuckle blossoms, etc. What a great way to involve a child in nature and expand their imagination at the same time. We will be purchasing our own copy of this little gem.

This was my favorite book while I was growing up. I would check this out from the Grand Prairie Public Library and head to the backyard with book in hand. Using pots and pans and cans and whatever I could scrounge, I would assemble the recipes, Sand Torte being a favorite. Although this was written for children, the magic still holds. Written in easy to read and imagination engaging language, this inspires the reader to try the recepies and to let their imagination soar. Delightful ink illustrations and witty writing makes this enjoyable reading into adulthood....a bonus, I found my new copy in the cookbook section of my local bookstore. A classic for the child in all of us.

Mud Pies and Other Recipes is one of the most imaginative, enchanting, and FUN books that I have ever laid eyes on. All the magic of doll tea parties, forest outings, and mud pies is incorporated within the pages of this quaint little book.

In a most serious manner, Ms. Winslow will teach your little girls how to easily and properly prepare delicious doll-sized appetizers, soups, salads & sandwiches, main dishes, pastries & desserts, and beverages, using ingredients found in your own backyard. There are even suggested menu plans included within the last few pages of the book! And the simple beauty of Erik Blegvad's charming ink drawings depicting girls - and boys - preparing the foods only adds to the overall effect this book will bring.

Since my sister received this book several years ago, the memories that have revolved around its contents are numberless. Our mother and even my younger brother have joined us in the fun and togetherness that something as simple as mud and water can bring. I would recommend this to all mothers with young children, and highly suggest buying two copies if you wish for the book to remain bound together and clean for long. Perhaps if there were more books like this, fewer young adults would resort to their video game systems for entertainment rather than spend time out-of-doors.

The day I recieved this book, I walked right into my daughter's room to read it to her. The fact that it is written with a very serious air made her laugh all the more. (I recommend a British accent.) I explained to her that this recipe book was very special because I always made very similar meals for my dolls as a child and had always felt they were my exclusive ideas. I could see her eyes glowing with the magic of it all and we planned a dolly picnic for the morning. When I went to wake her up the next day, I noticed several little bears sitting around teacups full of some indistinguishable slop. She said, "I took your advice and made them some special tea so they could sleep. I used water, crumpled paper and perfume. And Mama, they LOVED IT!" For parents who want to make their children's childhood as full of fantasy and dreams as possible, this book is a lovely imagination booster.

Quick easy and tasty recipes------try the rice pudding ( Sineno's )--don't cut the recipe won't be the same--suitable for a big crowd.

Great, simple recipes from the men and women of the fire service. Get ready to start eating good!

"I don't know how to cook" is no longer a valid excuse. This book offers easy and tasty recipes that anyone can make. I have personally served the Irish Stew (p.140), Enchilada Casserole (p.141) and Soda Bread (p. 211) to the guys in my firehouse and they absolutely loved each dish.

John Sineno has put together an excellent book filled with recipes that are easy to follow and more importantly great tasting! His little side stories and captions give great insight as to where Mr. Sineno passion for cooking and firefighters comes from. Having used his cookbook and also having the pleasure to meet the author, it is easily understood why firefighters have come to know him as "Mama Sineno".

This cookbook is one of my favorites. It has good recipes, simple to follow directions, and great for large families. The variety of meals is wonderful and easily adapted for special diets. Firefighter's are known for their ability to cook, and this is some of the finest. I also like the stories included about the recipes themselves, some are very touching. I could go on and on about this cookbook!

I got this book because Magnolia Grill is a favorite restaurant. It's a gorgeous book with incredible photographs, but after seeing the authors of the Food Network the other night I am inspired to get it dirty in the kitchen. The recipes they cooked on the air were not terribly complicated and they looked yummy. I particularly like the Barkers' advice to break the rules and adapt the recipes to your own tastes and to what fresh ingredients are available.

I'm a recent transplant from New York and have been spoiled rotten by its hundreds of cutting-edge restaurants and innovative chefs. But I have to tell you, the Barkers and Magnolia Grill are right up there. As a rule, I find chef cookbooks beyond the capabilities of the average-- or even the advanced-- home cook. NOT AFRAID OF FLAVOR is the exception. Not only are its recipes inviting, they're approachable. Moreover the story of the Barkers and their Durham, NC restaurant is warm and appealing. Thanks to the Barkers (not to mention several other local chefs they've mentored), this red-clay country is no gastromic wasteland. Even my New York City friends are impressed. I've given NOT AFRAID OF FLAVOR to half a dozen of them and they're as impressed by the cookbook as they are by the cooking they sampled at Magnolia Grill. From a huge Barker fan.

The author run the Magnolia Grill restaurant in North Carolina and here provides a cookbook of their dishes and Southern culinary traditions. The restaurant's favorites have been adjusted for the home cook and include fine innovations ranging form Salmon Choucroute in Creamy Mustard Sauce to Roasted Duck Breast with Sun-Dried Cherry Conserve. Color photos pepper and finish the presentation.

Having desired this cookbook for awhile, not disappointed in the least now that its in my collection.

This is rich book, with a rectangular format with big print and nice photos accompanying each recipe, which is given in adequate instructions and comments.

Knocked out by the variety and creativity of this recipe collection. They combine so many tastes and styles here --- Moraccan, Asian, Mexican, etc. Try these and you'll go bonkers as I--- Spicy Green Tomato Soup with Crab & Country Ham, Moraccan Roasted Eggplant Bisque with Grilled Chicken and Minted Yogurt, Roast Squab with Blackberry Essence & Carrot-Thyme Spaetzle, Pan Fried Mountain Rainbow Trout with Green Tomato and Lime Brown Butter Salsa on Sweet Potato, Artichoke and Crawfish Hash, or Grilled Sturgeon on Wild Rice Risotto with Butternuts, Grilled Leeks, and Cider Reduction.

Desserts are exceptional here, especially: Brown Sugar Pear Poundcake, and the Banana Pecan Crostata with Jack Daniels vanilla ice cream.

Super creative food, that takes some time and attention to prepare, but the results are worth it.

Recommended for the serious cook who likes this food which ventures to truly zap the diner with flavor, flavor, flavor. Excellent!

Not Afraid Of Flavor: Recipes From Magnolia Grill showcases more than one hundred Southern dishes that are simply delicious and ingredient-driven. From Spicy Grilled Shrimp with Grits Cake, Country Ham & Redeye Vinaigrette, Gabriel's Favorite Crispy Parmesan Chicken with Lemon & Capers, and Molasses Mashed Sweet Potatoes, to Pickled Pepper Relish, Deep-Dish Apple Cinnamon Crisp with Brandied Vanilla Ice Cream, and Watermelon Ganita, Not Afraid Of Flavor is a beautifully illustrated, aptly elegant, and very welcome addition to any kitchen cookbook collection.

Newlyweds who cook together enjoy such terrific bonding and a sharing of love -- so this is the perfect gift for bridal showers, co-ed bridal showers, and as an add-on gift when you're giving them a gift card off their bridal registry. One of the best parts about this cookbook is that it includes many healthy options...which is great news for newlyweds who worry about gaining weight from all of those indulgent celebrations and the pizza deliveries that might happen in the first few months of marriage when many couples gain an average of 10 pounds. Not with this book! I'm thrilled to recommend it to my brides and grooms, as well as to you. This is a gem!

I have had success with the recipes I've tried from this book, so it already wins a thumbs up. But it's the writing that I really have to rave about--in fact, I found myself abandoning whatever novels I was reading at the time and curling up in bed with this book to read instead! It is such a wonderful conversation from someone else who is new to marriage, and her charts, tidbits, and cheese play are amusing and helpful. My husband has taken her suggestions on salt and made them law in our house.

On a practical level, this book is well put together. It does not overwhelm you with recipes but instead gives you one wonderful new meal to try each month, plus some other must-have recipes, all with the goal of getting you to sit across the table from your spouse. I also liked the book because the author is young, busy, and crammed into a city-style apartment with all its limitations. It addressed many real-life challenges I face in my own life and kitchen, making it more relevant than Betty Crocker.

Everyone we love who gets married this summer is getting this book as a gift from us.

I received Not On Love Alone: A Year of Delicious Dinners and More for Newlyweds, by Jessie Carry Saunders, as a gift from my mother-in-law and I absolutely adored it! In fact, upon finishing it, I went out and purchased another one as a birthday gift for a friend. I read it like a novel: while the food narratives and recipes are meticulously detailed and delicious-sounding in every way, equally enjoyable are the charming anecdotes about the author's husband (JS), father (Pops), family vacations, and dinner parties, as well as the whimsical illustrations, done, I understand, by the author herself. As a newlywed myself and a culinary novice, I feel inspired by Jessie to tackle and conquer my own kitchen! I'm particularly looking forward to making her chicken noodle soup and her peach bellinis, and as my experience grows, I may even feel confident to tackle her recipe for doughnut bites with chocolate ganache filling! This book is a great read as both a cookbook and a piece of art: I promise you that you will be absolutely charmed and delighted by it, as was I!

I've given this book a couple of times as a wedding present, it is awesome and thoughtful.

This is a really cute book. It would make a great gift for a wedding shower. The pictures are fun and the chapters are very informative. I will be buying more as gifts!

This cookbook was a pleasure to work with. I especially enjoyed the "Velvety Vinegar Pie" a sweet but unusual pie with the hint of the "sour vinegar" ingredient that was added. The Crockpot Bar B Qued chicken was also a delight for my family. The inclusion of the Diabetic Temperance will also be helpful for those persons who cannot enjoy some of the ingredients in other reciepes.

This small book is packed with a whole lot of goodness. It has been inspired by one who is just filled with all its goodness and love that this book has to offer. You'll be delighted to find the recipes to be a whole lot different from the host of cook books on the market. It helps to set a purpose as to why you may want to cook that next meal. So when you set yourself to that special meal, pick up a copy of "O'Taste and See" and get started on that purpose.

"O Taste and See" is truly a blessing to me. While it is invaluable in the kitchen, it magnifies God and is also a great witnessing tool. I have it on the top if my gift list for any occasion; male or female, young or old! It will edify the saved and exhort the unsaved. I couldn't go wrong!

This Cook book is an excellent source for old fashioned down home recipes, cooking tips, and is very uplifting...I am an owner of many cookbooks, however, this is the only book that feeds the Body, Soul, and Spirit. Whether you are entertaining family or friends, these recipes are sure to be crowd pleasers!

All of the recipies in this book are delicious (at least the ones I've tried. All are tastee good (yum-yum). Would recommend this book to anyone desiring to try something new, healthy and just plain good. The reading is pleasant too, adding a new dimension to the regular cook books. Something here for everybody. Get it NOW!

We do a lot of large group entertaining, intimate dinners for small groups, and carry dishes to church, school, and people's homes. This book is a must. With just a few ingredients and a little time, you can create something delicious and hold your head proud. I enjoy using various pans for an added touch. Sometimes I'll pipe a little lemon curd, fruit preserves,or fresh fruit on top to guild the lily. If you use an oval pan, around 3x9 or so, you can get two cakes from one recipe. That gives one to take to a friend and one to keep for yourself at home. I find the recipes very versitle, which is great, depending on what you have in stock. I highly recommend it. Enjoy! <><

I have also never written a review for a book before, but I must say I couldn't pass this up! This is a staple in my kitchen. Whenever I have company, go over to someone's house, participate in an event, I know I can pull this book out of the cabinet and whip up something wonderful in under an hour. I hardly make desserts from anything else anymore, it's too much work!!! Bottom line: This should be a part of everyone's cookbook collection.

I see Mr. Schloss has written other books of a similar nature - one on cookies, chocolate, pasta, and another using 3 ingredients for meals. Haven't checked those out but this cake book is great. Rich simple cakes, what's not to like? Going to try the lemon poppyseed today and I already have the ingredients for the sauerkraut cake and the sesame one. (Shucks, I'll just xerox the recipes I'm dying to try since I can't find a copy of the book).

I just happened to have checked this book out of our local library and it is breaking my heart to return it!
I've gone from hearing,
"This cake tastes like bread, Ma" and
" Whats wrong with the cake, Ma?" and
"Jen, maybe our oven is a bit wonky"
To hearing this:
" This is the best cake EVER Ma!" and
" My goodness, Jeni, I have got to get this recipe from you!" AND my husband-- who usually claims to not enjoy baked goods--is eating his words---and my cakes now! I only wish that I could afford the... price tag! I'll just have to write down nearly every recipe in the book!
If you can afford this book----BUY IT!

I absolutely love this cookbook. Most of the ingredients can be kept on hand for those last minute dessert needs, recently discovered bake sale. The results are consistent and yummy. All recipes can be made using just a pot, a spoon and a baking pan so you will love the clean-up. This cookbook has a lot of variety -- some of my favorites are Amaretto Cake, Chocolate Almond Torte, and Vanilla Butter Cupcakes.