Cookbooks Books

Here are some nice offerings from this full selection: Pate de Campagne; Swiss Leek, Oat and Smoked Chicken Soup; Grilled Salmon with Lentils and Brown Butter Balsamic Vinaigrette;Pork Tenderloin with Bing Cherries and Mint; Coconut Curried Lamb Shanks; Baked Hawaii (with macadamia nut cake, coconut ice cream and chambord berry sauce).

Also includes a great Cocktails section.

I was in a panic having just learned the importance of following a diabetic diet plan. It is crucial to maintaining good health and preventing further problems for diabetics. The diet plan (which you need to get from a dietician in order to use this book effectively) was prescribed but we couldn't envision following it on a day to day basis. This book really helped us get started right away. The use of pictures and lists simplifies what at first seemed like a maze. I highly recommend it if you (have already received your diabetic diet plan and) feel you'd like a little hand holding during your learning process... and then some

If you like spicy or downright hot foods, you'll get a kick out of this cookbook (pun intended). Flavors are bold and the body of recipes varied. Of course you'll find the standard hot items like stuffed jalapeno peppers and chili pie but there are lots of surprises to be found here as well.

For pasta fans, try "Mean Bean Meatballs" on top of your next plate of spaghetti. Vegetarians should try "Scrambled Beyond Belief", which uses extra-firm bean curd and chipotle peppers, for breakfast. Need an exciting side dish? Make "Devilish Pumpkin Fries" and watch everyone's eyes light up.

One of my most favorite recipes from this cookbook that I've made many times since, with and without the fire, are his "Chocolate Killer Cookies". This is a great and easy to prepare chocolate cookie recipe. I've made them with white chocolate chips as called for but found my favorite way is to use peanut butter chips instead. The recipe only makes 24 cookies and they will not last long. When using the cayenne pepper, they remind me of very good quality ginger snaps. Just enough bite to make your mouth tingle but not enough to make you stop eating.

For such an extraordinary cookbook it's a shame that there is no measurement given for how hot a recipe is. Something as simple as giving a mild, medium, or real hot rating for each recipe would be a major help. "Righteous Rotelle" had enough heat to make you sweat, while "Chipotle Cheese Soup" was just smoky and belly warming.

When making a few recipes I needed to make a few adjustments, which could be due to bad testing or differences in equipment. I shortened the boiling time for the asparagus in "Asparagus a la Dante" as in my first attempt they came out a bit limp after they where fried. Regardless, they were addictive.

I thoroughly enjoyed this cookbook regardless of a few annoyances and can hardly wait to try other recipes. Tonight though, I'm making more cookies!

It's a great cookbook -- well-written, informative, and informal (obviously!). Meat-lovers simply won't notice that it's a vegetarian cookbook: the flavors, textures and fire make every recipe I've tried memorable.

The wonderful flavors and the variety presented in this book are enough for me such that I can eat a larger variety of foods, especially fruits and vegetables. There are recipes from the Basque country, France, Italy, Greece, North Africa... Honestly I don't feel that I really need another cookbook... this one covers all of my tastebuds!!!

This installment, the Book of Mediterranean Cooking, starts with a brief introduction into the basics of the Mediterranean cuisine(s), and then presents recipe suggestions for all major courses, from soups and starters to vegetables, salads and desserts. Special chapters are dedicated to pasta, pizzas and grains, fish and shellfish, poultry and game, (red) meat and vegetarian dishes. Classics such as Basque chicken, boullabaissse, bruschetta, dolmades, eggplant dishes, couscous, Greek yogurt dip, hummus, aioli, marinated olives, pears in red wine, polenta, pork saltimbocca, ratatouille, souvlakia, spanakopitta and paella appear next to unique recipes such as baked almond mussels, fennel and lemon soup, garlic and almond soup, lavender honey ice cream, mozzarella chicken, pork and clams, red mullet in vine leaves, saffron nectarines, shrimp and feta purses, and spinach with raisins.

From afelia (coriander pork chops in white wine and cilantro sauce) and amaretti-stuffed peaches to zucchini moussaka, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the various Mediterranean cuisines - and at a relative bargain price, to boot. Also recommended for fans of Mediterranean cooking: This series' installments on North African, Spanish, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.