Cookbooks Books

We are generally car campers, but do venture into more adventurous terrain from time to time. I picked up this book on a whim and think its one of the best of its kind that I've ever read. Its realistic as to what is possible to bring with you and the time you are willing to spend, yet her recipes and techniques are still focused on getting the most flavor and enjoyment for your efforts. I enjoy reading through it from time to time just for fun.

This book contains recipes for camp meals that are tastier, larger portioned, and much, MUCH cheaper than the packaged alternatives available at camping stores.

Using a dehydrator and cleverly utilized items from the grocery store (e.g. the sour cream powder from a box of dried potatoes as an ingredient in a very good beef stroganoff) you can assemble a delicious menu for your next outing.

The book is geared towards wilderness camping, with an emphasis on light and dehydrated ingredients, all of which can be economically made in a dehyrdator, or bought at a regular grocery store.

The recipes are very nicely classified by complexity of preparation, and length of cook time. The author's loves for cooking and wilderness camping combine wonderfully in this excellent book.

This is a superb compact cookbook for those who enjoy the outdoors and like eating home cooked eat'en while enoying the great outdoors! Well organized with easy read rating icons, this book lets you know at a glance what and how much preparation is needed to cook and serve each dish, the best and alternate cooking techniques, required grocery store ingredients, or baked at home recommended instructions. I enjoyed this book because we camp alot and I'm always looking for ways to cut down on our baggage, clutter, and weight. This book was worth it's weight in gold! It benchmarks most of it's recipes on dried foods or powder substitutes. It suggests premeasuring and placing in marked baggies ingredients to meal preparation. Weight cutting measures, such as, using powdered milk, powdered eggs, and dried ingredients can dramatically size down the amount of uncut or bulk items! This cookbook would be best matched with someone who owned and master a dehydrater, altough, it isn't necessary for most of the recipes. One can pick and choose the ingredients to dry and supplement based on their space or carrying capacity and purchase those ingredients at a grocery store near your camping location. The recipes included are basics and should give you enough to work with to possibly create your own renditions! Included are rehydrating techniques to use at camp for those lightweight dried ingredients to bring them back to life at the campsite. This book is compact, it does have a few pictures, some color, but small sized to accommodate the hand size of this must have trail and camping cookbook.Don't miss these selected picks I've found to be worth the purchase, Campfire Biscuits, Upside-Down Sloppy Joes, Grits With Egg And Cheese!

RECOMMENDED!

I read many reviews and purchased a couple of books on camp cooking, and if I were only allowed to have one, this is it.

When looking for books on camp cooking, one must align their type of camping with that addressed by the book. This book is subtitled CAMP COOKING FOR CANOEISTS, HIKERS AND ANGLERS. The rather varying needs of these types of people are well addressed. The canoeist, or someone camping by car, will carry more pots and pans than the hiker, but with over 150 recipes, all can find something. My wife and I currently only camp by car, but hope to start camping by kayak, and this book was right down our alley.

The recipes are good and are rather "normal" foods like you'd have at home. (Some camping books promote some pretty strange things.) The emphasis is on preparation at home, using ingredients that are light, easily packed and travel well. Most of the recipes require a little more preparation time and are more sophisticated than what you'll find in other books. (If you want quickly prepared, but plainer (stranger?), meals for hiking, see BACKCOUNTRY COOKING by Miller.) The opening chapters discuss the selection of camping food ingredients, and includes a substantial description of home drying which rivals the information in books devoted exclusively to the subject such as HOW TO DRY FOODS. You will probably find having a home dehydrator will be beneficial to get the most from this book. The author describes selection of camp cooking equipment such as stoves, cookware and eating utensils, and briefly discusses camping over an open fire, or with some of the camp ovens available, although most of the recipes are for a camping stove. Then there are ten chapters of recipes, such as "Soups," "Breakfast," "Main Dishes," and "Beverages." Each recipe is marked by icons indicating how many pots are needed, if the ingredients are readily available at grocery stores, whether it requires home drying, or if it requires canned foods. Clear black and white photos are interspersed throughout the book, and there are two sections of color photographs.

I found the first part of the book to be very valuable on its own. By knowing how to prepare ingredients for camping, such as clarifying butter, you can adopt your own recipes or dry mix foods for camping. I tried the upside-down sloppy Joes and beef stroganoff, and later, my wife informed me that mixes were available in the grocery store, so rather than collect all of the ingredients called for in the recipe, I adopted the prepared mixes. Unlike some other camp cook books that rely heavily on freeze dried foods sitting in some general store in the wilds of Colorado somewhere (or require mail ordering), most ingredients are available at the average supermarket (although despite seemingly having EVERYTHING by Knorr, my local Publix does not seem to have the mushroom SAUCE [not GRAVY] called for by the beef stroganoff recipe!).

If you only want one book on camp cooking, want to be rewarded with a satisfying meal, and don't mind a little preparation in camp, this is the book to have. It will take many years of camping to try all of the recipes in this book that interest us.

I started wilderness camping a few years ago and I have used this book for wonderfully tasty meals. When weight and space are an important consideration (portaging can be ugly) this book makes me look like a pro. Dehydrated store-bought food can be expensive and disappointing in taste and portions. This book has a simple approach to everything. I like the ease of preparation rating system, suggestions for packing the recipe as well as preparation in camp. Pictures make it easy even for a novice. I usually make a copy of the recipe and put it in the baggie with all the ingredients for the recipe. I like this book well enough to give it as a gift to our friends.

I love this cookbook! I've tried about half a dozen of the recipes, and loved each one. My favorites are "Cinnamon Oatmeal Chocolate Chip" and "Molasses Spice Chocolate Chip."

The recipes in this book are amazing, and the introduction is very helpful and informative. She tells you flat out to use good quality ingredients, and not to use no/low-fat ingredients - these are meant to be savored and enjoyed. While I like to cook healthy, if you're going to eat a cookie, you might as well make it worth the splurge - just be sure not to eat too many (if you can!). She gives tips with each recipe, that are truly helpful, and even gives suggestions how to give a little variation to the recipe. I am determined to try most of these recipes, but have tried only about 7 so far. Out of those, only 1 didn't work out for me (the malted milk ball cookies), but I overcooked them so it was my fault. The buttermilk choc. chip brownies have become the requested dessert for my father and sister's birthdays (though I have to leave out the pecans since they're both allergic). The butterfinger brownies, caramel surprise cups (amazing out of the oven or warmed in the microwave), and pb cup cookies never last if my brothers find them, and my mom and I also love the chocolate chocolate chip shortbread cookies. The Holy Smokes Cranberry cookies are also amazing! ( I was also surprised to find out in her notes that they are served at a restaurant less than an hour from my parents house). To sum it all up, if you love cookies and chocolate, this book will not disappoint. These recipes run the gamut from the classic toll house cookies to white chocolate chip lemon pucker cookies all the way to cognac apricot rugelach w/mini chips - you're bound to find something different and special for everyone you know.

_A_Baker's_Field_Guide_to_Chocolate_Chip_Cookies by Dede Wilson is exactly what it says it is -- a guide to baking all different types of chocolate chip cookies.

The format is very nice. The book has a binding that lays open flat and recipes are accompanied by information on how well the cookies store and ship and whether the dough freezes well, if the cookies keep well, if the recipe is fun to make with kids, quick to make, and sturdy enough to mail.

The recipes are very good, if sometimes a bit sweeter than I prefer. There are lots of different types of ingredients, different types of chocolate, and different cookie shapes and variations in crispiness and chewiness.

I was looking for a book to give me ideas for chocolate chip cookies, and this book has been perfect for that. Definitely five stars.

I cant wait to try these recipes. They are all so different when you read the descriptions of the ingredients. She has the book very organized and tells you what cookies can be mailed as gifts and how long they will last. There are also some great recipes for dark chocolate 70% cocoa cookies, which I love. Have fun eating!!!

I was pleased with clear recipes, and that they were laid out so you could lay the book flat and see all the ingredients and directions at once. And the results were delish, too!!!

Although I haven't cooked any of the meals from this book I can't wait to try them. They all look delicious and easy to make. Definately worth the cost plus some!!

I have had this book for years and also the Best of the Best from Louisiana II. This is a great book (and set) to own. I have many friends out of state and out of the country and I always use this book for personal gifts. Everyone is always thrilled to receive it. I live outside of New Orleans proper and the recipes are authentic and delicious, a great combination of most of the best recipes of the state. This book is truly the Best of the Best!

All the recipes I've tried from this cookbook have been great.

Excellent collection of real recipes from real locals. Captures timeless flavors. Straight format of recipes makes reading and reference very handy. The title is true.

I've had this cookbook for 2 years now and have tried many of its recipies...They are SO GOOD! This cookbook gives a wonderful variety from many southern references of traditional and some contemporary creations. This is the most used cookbook I own. Really great!!

This book is chock-full of recipes complete with pictures and their origins. I actually got this to use for homeschooling in conjunction with our studies of America. What better way to learn about our country than to experience the foods of different times and places?

I'm pretty sure this book is the same one I purchased in the 1970's. The cover is a bit different, as is the title: "The Better Homes and Gardens Heritage Cook Book." I read and reread it many times - while enjoying the many recipes and trying them out on my then young family - along with a dose of "Mom's History Lesson" at the dinner table. I just recently bought some dark molasses - with intensions of making some "Joe Frogger" soft, buttery, dark ginger cookies - but when I looked for the source of this old recipe . . . my American Heritage cookbook - - it was no where to be found. Must have lost this cookbook in the many moves since the seventies. So, I will order this one and anticipate not only a trip down my own memory lane, but also a chance to reread the familiar old stories about the recipes and food of our country's beginnings. If you love food and the history of how a recipe came to be, this is a one of a kind book that will not dissappoint- someone else said it was their favorite - I would also put it in that catagory.

Excellent, tested recipes make you a good cook and I can make any recipe in this book with confidence that it will be one that people will ask for the recipe. I love good food and learning the history of how each region of the country came to be famous for certain dishes deepens your appreciation for it. Every recipe has a picture,too!
No one I know has this book (it was a gift to me) so I loved reading other people's five star reviews. I finally found some out of print editions on Amazon.

If I could only keep one cookbook, this would be it. I find myself going to this book time after time for both classic and unique recipes. It has given me a much richer sense of the history of the nation as a whole, and even of my own geographic region. The recipes are wonderful, but the explanations of how and why the dishes were used...well, they're what makes this book truly special! I have the original and the book jacket is pretty worn, but it will always have the most prominent place on my shelf.

I have been using this book since I received as a gift, original print (approx. 1976). Even received notice in my local newspaper many years ago when I submitted the "Joe Frogger Molasses Cookie" recipe with history, to a request for molasses cookies that had shelf life. I think they loved the history attached to it.

I am a Culinary Arts graduate and I find this book to be a "back to" favorite. One of my favorites. Many cooks in my family use it, and another is searching for it. Buying used...wish me luck.

With family issues of need for lower fat/lower sugar diet, this cookbook offers easy and interesting recipes. I have tried several of the main dish recipes already and they have all been hits. Plus, one can figure out how to apply ideas in these recipes to others to modify them to be healthier. Excellent value!

This is a very good book on foods that are good for a healthy heart. I have added the book to my cooking library.

I am 52 years old my husband recently had a triple by-pass thus forcing us to change many bad food habits. Since the name Betty Crocker is enough to tell the consumer that it is a tried and true product I was very excited to see a healthy style cook book. Without hesitation I ordered it. I liked it so well I took it to my neighbor to look at. She then also purchased one. I have tried many recipes and love them all so far. This cookbook will be in my household for years to come and will someday look like my grandmother's old Betty Crocker cookbook.

Easy to understand, beautiful pictures, nutritional values for each recipe.

I got this book about a year and a half ago, and although it's not always the one I'm cooking from, a lot of my favorite and healthy recipies have come from it. Some of the ingredients can be a little tough to find, and there are a few recipes that need a little extra spicing up, but overall I've been extremely happy with everything I've made from it! The healthy eating and tips in the front of the book are also very helpful when trying to know what to feed your family to keep them eating right. It's like a mini class in nutrition :)

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.

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.

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

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

...........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 is by far, the best cookbook we own. It is huge, and contains every recipe you could ever want or need for rubs, marinades, sauces, every kind of meat, great sides, and even cocktails...this book is like a textbook for grilling because it teaches you so much about every which way to use your grill. We have given it as gifts and everybody has loved it and even bought it for their friends and family as gifts! Buy this book and you can throw away any other grilling books you own.

Have not by any means read, or tried, the whole book. But the section on equipment is very helpful. The entire book looks really very good, as are all of their books. This is one of the 2 weeks of the year in which it is nice, as opposed to cooking ON the sidewalk sort of heat where I live. So outdoors is great.

I was just a tad disappointed in the pizza and bread section. The reason was strictly me, I am sure. But I have been really into hand making bread in particular for about 30 years. I usually bake them on a pizza stone in the oven. I recently saw a wood fired pizza baking BBQ sort of thing at the barbeque store- and I have tried to convince my husband to build me one, for my now once-a-month loaf, for 15 years. No luck. So when they mentioned this device in equipment, I was hoping they would check it out and try some. Perhaps for the next book?

This book was written to clear up some misunderstandings about grilling, and it exceeds in a winsome and delightful fashion!

Many wrongly think anything on a grill = grilling. This is dispelled and corrected with this book, so get it to learn on!

It is about flavor at the right temp to match with the ingredient being cooked, and here is the full range of methods and equipment: planking and big-pot frying and boiling and charcoal and gas and fire-pit and rotisserie and smoking and deep frying, et al.

It is a big collection well done! Idea is to dine and cook together outside and enjoy, so exploring new recipes, new methods, new equipment, will inspire and delight the cook and the fed, plus there are recipes for sides and desserts which require inside type preparation. It's almost 600 pages of advice and inspiration to take the journey.

From the plethora of offerings here thus far, I've sampled only a few but they were outstanding: Salmon Fillets with Chile Honey Butter; Grilled Lamb Chops with Dill Yogurt Sauce; Grilled Eggplant Sandwiches;

The pleasure from trying these mouth watering delights is the vast untried collection that now awaits.

This is truly nice addition to the seasonsed griller as purchase or gift, as well as for the novice or in-betweener. Only downer which would have spiced up this offering is some color photos.

To say this book is complete is an understatement. I bought this book after using their "Smoke & Spice" book for several years. "S & S" is strictly about low and slow cooking of beef and pork, while this one is much more broad, with excellent recipes and ideas for entertaining. If you're mainly concerned with making great BBQ pork and beef, I'd start with the "Smoke & Spice" book. The rubs and sauces recipes are super. But my guess is you'll soon graduate to this book if you like outdoor cooking and like to entertain.

With 850 recipes, including 200 sauces and rubs, big and thorough are the operative words for this James Beard Award-winning team's latest (after "Good times, Good Grilling").

They begin with solid definitions of the various outdoor techniques. Grilling, for instance, is always done over direct heat, with the cover up. Does that mean you can't make beer can chicken? Sure you can, but don't call it grilled. Actually in the Jamisons' version it's smoked and takes leisurely hours.

Then there's rotisserie roasting, planking, and big-pot frying (corn dogs, catfish, fried Oreos) or boiling or steaming (blue crabs, lobster). But the majority of receipes employ their favorite cooking method - grilling. There's even a skewered grilled cheese sandwich appetizer and grilled fruit parfaits in addition to authoritative instructions on grilling burgers, steaks with mouthwatering sauces, suckling pig, ribs, game, and poultry of all kinds and cuts.

In addition to Smoked Beef Tenderloin, Ground Lamb Kebabs with Black Olive and Lemon Relish, and Planked Salmon, the Jamisons also include chapters on drinks, vegetables (Middle Eastern Peppers with Pomegranate Sauce, French Fries, Lacquered Tofu and Vegetable Skewers), breads, salads and desserts.

Geared to entertaining, most recipes serve six or more. The tone is opinionated, knowledgeable and friendly and we amateurs are encouraged to be creative and reflect our own flair and taste as long as we can refrain from doing anything scandalous, like flattening burgers with the spatula.

There are menus scattered throughout as well as boxed party tips, variations, and sidebars. Recipes cover an international gamut and all occasions from holiday parties to backyard picnics. A primer on grills and smokers explains what to look for and even includes brand names.

Dare I say it? This could be the only American outdoor cookbook you'll ever need.

--Portsmouth Herald

This book has it all - a beautiful cover, a gorgeous inside and, most important, recipes that are absolutely delicious and go hand-in-hand with your garden. Suggestions for what to have on hand in the kitchen will get you started on the right track, and composting advice will keep your garden and your planet healthy for years to come. "Blue Eggs and Yellow Tomatoes" makes a wonderful and unique wedding gift - perhaps along with an herb or two for fun! Enjoy.

What a beautiful book. This author is the real deal. I have been a fan of her innovations for years. Jeanne's recipes are creative, delicious and user friendly. And seriously, if you want to increase your popularity, use the chocolate cake recipe and make cupcakes. Bring these to a social event. You will have instant best friends! (And maybe a new lover, or two.)

This is a book of great recipes, tips and beautiful photographs. Whenever I look at the recipes, I can't wait to make them.
Her flavors are fresh, clean and global. I, also, appreciate that the ingredients are accessible...no searching of specialty markets for a teaspoon of an expensive ingredient. Likewise, the recipes are accurate and well thought out. If you follow her recipe, you will have a great meal.
Thank you Jeanne Kelley.

I just purchased this book and I'm in love......it is a beautiful book with emphasis on simplicty, flavor, and sophisication. I love the idea of home grown foods....the full-page photography and artistic text are fabulous...we just made the chocolate chip cookies and it was fabulously delicious. I have collected many chocolate chip cookie recipes and this is the best one....although I must confess that I used good bittersweet chopped chocolate instead of the milk chocolate chips. Another great aspect of this book is that it utilizes exotic flavors and incorporates world cuisines, such as Cuban, Morocco, Greece, Middle Eastern, Mexican...the results are delicious, elegant, and contemporary. For any serious cook, this is a treasure.

I love this book! The unique recipes are easy to follow and feature bright, fresh, delicious flavors. The simple kitchen garden guide gives great advice on growing your own ingredients. I collect cookbooks and this is definitely my new favorite!

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!

This is a great gift to give friends who are not from cajun country. I just ordered two more and realized I need a new one for myself. I have one of the first ones that came out and the new one is even better. Thanks Marcell for all the memories.

I've wanted this one for years, since I lived in N'Awlins for 15 years or so. Excellent cookbook with some great little vignettes into the life of the author.
Delivery was within the stated time period and I have no complaints.

I'm a displaced cajun from Lafayette, Louisiana . . . this book is 100% authentic, from the recipies to the stories she tells. Reading it is just like being back there. I received this as a gift from another cajun, and I've given it as a gift many times. I haven't made a single recipe from this book that came out bad, quite the opposite actually, everything is as good as my Mamam makes or better . . . it's such an unfair advantage at potlucks, these yankees don't stand a chance! : )
If you're considering buying it, just do it. You'll be so happy you did. Don't forget when you make your roux: it takes a long time (30min+) of constant stirring. I usually pull up a chair to the stove and grab a newspaper or turn on a movie. Flat wooden spatula-type stirrers are my personal favorite, as you can scrape the bottom really well. After years of making cajun food my favorite pots are Le Creusets. I don't own stock in them or anything, they are just the next best thing to traditional cast iron pots. Also, when you're ready to add your onions, bell pepper, and celery to the roux, unless you have a state-of-the-art venting system, I recommend going outside. The smell is potent and may linger in your kitchen for much longer than you'd like.

I'm pure Louisiana. This cookbook has authentic cajun/french recipies. The stories are delightful and has brought back many memories of my own family gatherings. The phrase we've heard all of our lives, you have used for a title. How clever. I bought books for both of my daughters to help keep up the Louisiana way of cooking and our wonderful Southern traditions. I would highly recommend this book to anyone who enjoys great food.

I AM CREOLE AND I LOVE TO COOK. I NORMALLY DON'T USE COOKBOOKS, BUT ONE DAY I WAS AT MY SISTERS HOUSE AND I STARTED READING THIS BOOK. I SAW MYSELF AND MY FAMILY LIFE GROWING UP IN A LITTLE PARISH CALLED CHURCHPOINT. I COULD NOT PUT THE BOOK DOWN AND I LITERLY DIDN'T. WHEN I MOVED TO THE NORTHEAST I WAS DEVISTATED BECAUSE I COULD NOT FIND MY COOKBOOK NOT THAT I NEEDED IT ANYMORE I JUST WANTED IT. I AM SO GLAD THAT I WAS ABLE TO BUY THE BOOK AGAIN. I WOULD RECOMMEND THIS BOOK TO ANYONE THAT LOVES TO COOK AND WHO LOVE THE SIMPLE LIFE OF A CREOLE WOMAN.