Cookbooks Books

I received my book quickly and it was in the condition I expected after reading the description. Good job.

I picked this up while visiting Colorado and it quickly became a staple in my kitchen. I refer to it often. There are many many recipes and every one of them has turned out great.

Most of the recipes require only typical ingredients that a cook will have on hand. Although there is a chapter for cooking game such as elk, duck and goose. Every recipe I have tried was easy to make, the directions were clear, and the results great.

There are also little tidbits of history, and colorado trivia included. A fun read.

I particularly like the Wynona Granola recipe. There are some fantastic chicken recipes and creative breakfast ideas.

Enjoy.

This cookbook will be the one you grab everytime! I love the Bow-Tie Chicken dish - plus you will always find an entertaining tid-bit of information about Colorado in the sidelines. Recipes are easy to read and understand, and unlike most cookbooks, the recipes in this cookbook call for items that are commonplace, so you won't be spending hours searching the aisles at the grocery store. The Restaurant Recipes section has recipes from local restaurants in the Steamboat area that are wonderful. Worth every dollar you spend for the cookbook.

I really like this cookbook because it has recipes where you can combine certain parts of the recipe, store it and add the remaining ingredients later. For instance, there's the Moon Hill muffin mix. For this recipe, you mix the dry ingredients together, store it for when you need to make muffins in a hurry, then add the wet ingredients. It also has ideas/suggestions for different variations on the recipe.

Also, if you are a native or live in Colorado, you may be interested in the bits and pieces of history associated with the names of the recipe. There is a caption about Mr. Moon next to the Moon Hill Muffin Mix recipe, for example.

Our family has tried a number of different healthy eating plans and has had difficulty sticking with any one plan because the recipes included in the cookbooks always tasted so bland.

The Strang Cookbook for Cancer Prevention, however, includes recipes so delicious you forget they are healthy! The flavor combinations and spicing of all the recpies are just perfect. We eat from this book nearly everyday!!

I began this book with the premise that there was little more I could learn about diet and lifestyle regarding cancer. As a former cancer patient, I've read anything and everything I could get my hands on. However, I was surprised to find -- only a few pages into the book -- that there were concepts that I had either confused or distorted over the years. Concise and orderly, this book offers current theories and statistical information on many aspects of cancer prevention in a clear and understandable fashion. But the best part is (because having useful information is one thing, putting it to work is another) the recipe section which offers a wide assortment of really delicious dishes, from simple to exotic. it has actually convinced me -- a serious skeptic -- that it's possible to serve food which is not only flavorful and interesting, but healthful as well.

I received this book during the book tour distribution. As a physician I am basically skeptical about books claiming to reduce cancer rates. I was pleasantly surprised by the scientific accuracy of the text. I've since made at least 7 of the recipes, all of which are wonderful! I have found it difficult to locate cookbooks that include easy, fast recipes with low fat and reasonable flavor. Too often the recipes are easy but the ingredients are hard to find; or, the recipe is easy and the taste is bland. This great book meets all of my needs. I really didn't want to like this book, but I love it! And I learned a lot about nutrition to boot!

Having read 4o% of all the recipes I was amazed at how tasty all of them were. The recipes are so favorful that you will find it hard to believe that these recipes are also healthy. I went to a bookstore and studied one recipe (for a complete dinner) made the meal and was beyond pleased with the finished product. The instructions are simple and the explanation of why certain food in certain combos are beneficial made me change my why of eating. This book is a must for anyone who just wants to enjoy a good dinner.

i just recieved this cookbook for a gift and went straight out and purchased it for my friend!Whether or not you are cooking for your hungry family or hosting a cool little dinner party this healthy cookbook is awesome!

Each recipe is delish and easy too. With Summertime, Anytime even the most ordinary cook can feel like a gourmet chef. The recipes are healthy, easy to follow and my kids cant get enough. This cookbook is a "must have" in your kitchen!We Plan, God Laughs: Ten Steps to Finding Your Divine Path When Life is Not Turning Out Like You Wanted

Crazy delicious and easy to use recipes. My new staple is the sweet corn chowder. The book is also loaded with great cooking tips and is so beautiful to look at, I bought a dozen copies to give out as hostess gifts this summer! The summertime vibe is now very much alive in my home(and it isn't even summer yet!).

WOW! What a fresh, accessible cookbook. It's my new favorite on the bookshelf, right next to the Barefoot Contessa series. I was hungry for easy, hip recipes I could use in cooking for my family and having friends over, and this book really delivered just what I was looking for.

I love it! I used my Mom's and now have my own copy to share with my 2 little girls as we bake up a storm! This cookbook is very eary to follow with simple, yet tasty recipes. Thank you, Karen Barker, for sharing such wonderful recipes and your personal touch to each of them!

I've been a cookbook fan and user of Karen and her husband having enjoyed cooking from their cookbook, but now to have one devoted to Karen's outstanding talents and love for desserts is neat.

She has a philosophy here that should comfort and inspire: to get us back cooking our own desserts using great recipes. That's how she and previous generations learned, at the side of someone who had a great recipe. Her styling of this collection of desserts is with the home chef in mind. So, ingredients, techniques and equipment are with us in mind, and she tells us her preferences and what she used to make these. Also, she provides info as one proceeds with the recipe on what to expect, adjust, etc.

Most of the recipes are not complex, nor simple, but all delicious and most very unique and creative. But none of them are of that category of being "over the top" that would scare most of us home dessert makers to ignore trying them, except in those unique times when we would torture ourselves and our patience to take days to make a special one. None of that here! Just great desserts!

I've tried several of the following with great results and look forward to more of the same: Lime Meringue Tart; Blackberry Slump with Sweet Potato Dumplings; Bourbon Creme Caramel with Bruleed Bananas; Summer Cherry Berry Pudding; Dark Chocolate Peppermint Pattie Cake; Banana Upside Down Cakes; Pumpkin Cognac Cheesecake Brulee; Ruby Port Ice Cream; Purple Plum Rum Sorbet; Cornmeal Vanilla Bean Shortbreads; Raised Cocoa Waffles a la Mode.

There is much useful sections as well: Baker's Bookshelf; Sources; Equivalent Pan Sizes (this I find extremely useful);

All in all a most delightful and substantial dessert guide for just us home bakers. And great color photos of so many!

`sweet stuff' is subtitled `Karen Barker's American Desserts', that is, probably coincidentally, almost exactly the title of Wayne Harley Brachman's new book published a few months ago. In summary, both books are great treatments of American desserts, covering very much the same territory. Brachman's book is funnier and it may explain some basic techniques a bit more thoroughly. Ms. Barker's book is a bit longer, covers some topics in somewhat greater depth. Karen's recipes are centered in Southern desserts while Wayne's center of gravity is somewhere between Brooklyn, New York and Lancaster County, Pennsylvania. I suggest you get both if you are a big dessert maker. Brachman covers doughnuts and does a better job on teaching piecrusts. Brachman's volume may be better for the novice. Barker's book has more recipes overall.

I recently reviewed Gale Gand's new book `short + sweet' on fast desserts and it is quite a good book for working with kids. Karen has definitely done desserts for grown-up tastes, in spite of the large number of peanut and peanut butter recipes. The presence of rum, bourbon, and Jack Daniels as ingredients is just one indication of how this book is aimed at adult tastes.

The reciped chapters in this book are named:

The Basics: A Baker's Building Blocks
A Pie Primer
Fruit Somethings
Custards & Puddings: Low and Slow is the Way to Go
Let Them Eat Cake
We All Scream for Ice Cream
The Joy of Cookies
Pancakes, Waffles, Fritters, and other Breakfast-Like Desserts

As cheesecake is actually a type of custard pie, you may be puzzled to find it discussed in the chapter on cakes. That aside, I found the Ms. Brown's recipe, techniques, and explanations for how and why a cheesecake can go wrong is quite the best I have seen. It agreed with and went far beyond Alton Brown's `Good Eats' cheesecake episode in achieving a primo cheesecake.

As with Brachman's book, the true subject of this volume is not as centered on historical American recipes as it is on recipes which are currently popular in the United States, whether they originated on these shores or are imports from England, France, or Italy. The book gives you a fair share of Crème Broulee, Panna Cotta, and Sabayon. It balances that with lots of true American classics like apple pie, `Sally Lunn' brioche like bread, Sumps, Crumbles, Cobblers, and Shortcakes.

The most distinctive strength of the book is it's very concentration on reusable techniques and preparations. It can very much be seen as an application of Ming Tsai's `Master Recipe' technique in the book `Simply Ming'. The approach starts in the chapter entitled `The Basics', but it permeates the book. The chapter `Fruit Somethings' in particular has several techniques for compotes, shortcakes, and syrups that may be used together with ice creams, cakes, and other pastries.

Please be careful to note that this book is not a general book on baking and does not cover a lot of baking topics. Conversely, it includes ice creams, sherbets, sorbets, and granitas, which may be a classic province of the pastry chef, but it is not baking. The book contains a great little bibliography with references to important modern works on baking.

My only disappointment was that the author chose to present only `New York' style ice cream, which is a frozen custard. A truer `American' dessert may be the `Philadelphia' style, which includes cream, but no eggs.

Highly recommended if you need only one book on desserts. Not easy, but the results are more than worth the effort.

Award-winning pastry chef Barker admonishes the reader (gently) not to skip the opening primer on techniques, tools and ingredients, and, along with the usual baking do's and don'ts, you will find useful information on the equipment and ingredients used in these American dessert recipes.

Her Basics chapter offers various pastry doughs as well as dessert sauces of all kinds, from classic chocolate to Concord Grape Syrup and Marshmallow Fluff.

All the classics are here, many with a twist (Apple Rhubarb Cardamom Crumb Pie, Goat Cheese Cheesecake in a Hazelnut Crust) and Barker offers homey tips as well as variations and serving suggestions. Notes throughout explain how to choose or handle specific ingredients, and recipes are very clearly organized and written.

Not just for bakers, there are ice creams; custards and puddings; pancakes, waffles and fritters; and numerous fruit desserts, baked and not.

With gorgeous photographs, lots of variety and clear, thorough instructions for success, this is a well-rounded book for beginners as well as experienced cooks.

I was so pleased to purchase three copies of my well-used cookbook, containing many family favorites, for my daughters! Since I believed my (signed) hardback copy was no longer available after so long, finding the softcover version online was a delight.

I really enjoyed this cookbook because it features a lot of authentic Swiss food. I worked in the area when I was in college and this book contains recipes for many of the dishes I enjoyed. This cookbook was originally published about 30 years ago, so some of the preparation styles are a bit dated. The food is delicious, but the fat content can be high.

For anyone who loves Switzerland, this is not only a cookbook but a beautifully written tribute to that lovely country. Although it was published in 1967, most of the almost lyrical observations are still valid because the Swiss hold to their traditions steadfastly. It is an authentic description of the countryside, the Swiss and the cooking of that most charming place.

I would like to say that I remember this book from 30 years ago, when I lost track of my copy, and have been trying to track one down ever since (with temporary success -- now I'm finally buying a copy again, thank goodness it is STILL IN PRINT - can you believe it-haven't been so luck on other titles). So, I would like to re-writ my review AFTER I have read it again. Having said this, I will say this about the book. It had a wonderful description of the Tobler Chocolate factory and what I learned about chocolate, I think about every time I enjoy really GOOD choclate (in fact, that's how I know it's really good -- it's in the "conching." This book introduced me to Raclette, which I enjoyed immensely and often during the several months I lived in Switzerland a few years later. There is a memorable Neufchatel Wine Tart. The book was a great "read," as I recall; I just loved it.

Who better is there than Paul McIlhenny to write a Tabasco Sauce cookbook? The recipes in this book are simple to prepare and tasty. I just made one of the omelette recipes featured in this book. It consisted of four ingredients, one of which (beer) I never imagined I'd put in an omelette. It was great and took five minutes to pull together. Some other recipes worth trying are "Zydeco Green Beans", "Potato, Artichoke & Leek Soup" and "Walter McIlhenny's Chili".

McIlhenny includes alot of interesting Tabasco-usage tips. For example, he recommends adding a drop to a glass of cola. After my beer-in-the-omelette episode, I'm willing to try Tabasco in my Coke. He includes alot of Tabasco history and Tabasco trivia which I could have done without. But, overall, this is a pretty good cookbook. I just wish the space taken up by history and trivia had been used for more recipes.

This cookbook utilizes Tabasco sauce in all the recipes, but they are not all firey hot. Rather, this cookbook uses Tabasco like a spice or flavoring agent, to add dimension to all kind of recipes.

I highly recommend this to anybody that likes good food and likes their food to have flavor instead of just heat.

This book made a great gift for my brother for christmas. Unlike some people who have purchased this item, I knew exactly what I was buying. This was a fair price to pay for anyone who collects tabasco gear or just loves the product. The book was full of facts, tips, and recipes to try. It went along perfectly will the rest of my Tabasco brand Christmas theme.

This is sort of a "guys'" cookbook so far as who will most savor these spicy-hot dishes. But if you're a guy and your spouse/companion does all the cooking (which is still by far the predominant actuality in America, even though this trend is shifting somewhat) then you need to be aware that most of the recipes herein require some level of culinary experience.

Now, the fact is that many women will love these dishes too, and, many men are quite capable of preparing these recipes -- but I did want to particularly mention this culinary skill level issue. These recipes are not especially difficult as recipes go but this is really not a cookbook for those who have yet to develop their basic cooking skills.

As to the book's content, these are some wonderful recipes. Each is rated as to the intensity of heat, represented by tiny Tabasco bottles... one bottle means mild, two means it's hotter, and so on, up to a rating of four (Diablo!). This work is more-or-less an official Tabasco publication since Paul McIlhenny is one of the co-authors -- Barbara Hunter is a public relations person who likely organized McIlhenny's thoughts and recipes into a very comprehensible format.

The book also contains a history, mostly of Tabasco [brand] Hot Pepper Sauce and is nicely illustrated with black-and-white photos from the company archives. The dishes themselves are not illustrated but I did not find that this diminished the book in any significant major way.

Here is the table of contents:

1. Introduction
2. Soups & starters
3. Breakfast & brunch
4. Entrées
5. Vegetables and side dishes
6. Condiments and sauces
7. Mail order suppliers [for seafood, venison, etc.]
8. Index

I own the hardcover 1993 edition of this cookbook. It's 144 pages in length and the book's dimensions are 8 1/2" x 5 1/2" x 1/2" and the two-page index is nicely organized. Typical of the recipes you'll find are "Eggplant New Iberia" (page 19), "Classic Bloody Mary" (page 51), and "Mustard Crusted Leg of lamb" (page 100). In fact a good many of the featured recipes are either Creole or Cajun in their ethnicity.

While not a "general cookbook" by any stretch of the imagination, "The Tabasco Cookbook" is still a great specialty volume which will appeal heavily to those who enjoy cooking and/or eating spicy dishes. Highly recommended.

This is a wonderful vegetarian cookbook. The recipes are pretty simple and easy to follow, but absolutely delicious and mostly call for fairly ordinary ingredients. The recipes are also reasonable -- you don't need to devote a whole day to cooking a tasty meal without meat. I have had and loved this book for about 10 years now, and it's so splattered and worn that I've decided I need a new copy. This is one of my favorite cookbooks ever.

Other than Crescent Dragonwagon's work, this is undoubtedly among the best vegetarian cookbooks ever produced, and a must-have.

As a kid, I was fortunate enough to be able to eat at the Tao and occasionally get my hands on a piece of cake from Rudi's... Fortunately, they live on in any kitchen with this cookbook and an even moderately competent cook. :-)

I have had to buy this book three times - it gets worn out quickly because out of all the cookbooks I own (and I do have a lot), this one gets the MOST use. There is a marvelous variety of recipes - everything from pastas, soups and salads to ethnic fare such as Mexican and Japanese.

I especially like the soup recipes - often you'll find a pot boiling in my house. And usually, the recipe will come from Tao of Cooking. The Cuban Black Bean Soup is divine! You'll also enjoy the Split Pea, Lentil, Czechoslovakian Mushroom and the Barley Mushroom Soups as well.

I feel that the Tao of Cooking exposes even an experienced cook to a variety of interesting food. This book taught me how to make gnocchi, chocolate babka and ratatouille as well as other yummy things. I often feel that this book never got the attention that it deserved - it seems as if other vegetarian books got a lot more praise. Which is a tragedy, since this is the only vegetarian book that I feel is not only without gimmicks but is truly full of life. Not redundant at all like some of the others out there.

This fabulous vegetarian cookbook has, unfortunately, been overshadowed by better known ones coming out of Moosewood, Greens, etc., but anyone who loves food, vegetarian or not, will probably adore this book. It's absolutely terrific. Unlike a lot a vegetarian recipes, these are very finely tuned, even subtle. They aren't the easiest meals to put together, but the work is well worth it. The recipes are constructed with a wonderful eye to fresh ingredients complexly combined, and it covers everything from breakfast to desserts. The cornmeal pancakes remain the best I've ever had; salads are excellent; and the soups just as good. I really love this book and would never be without it.

Homesick for Texas, and all those good eats? This is the book for you. It is much more than a cookbook, it is a piece of Texas to be read and savored. Having eaten at all the locations of Threadgill's and having spent many (too many, according to my college transcript) at Armadillo World Headquarters, opening this book was like a trip back home. Sure, there are the receipes for all the Threadgill's classics, including all the vegetable dishes. Sure you can try to make the wonderful chicken fried steak, but intertwined in all those recepies is the history of Threadgills, and the people who were there. You learn the thinking behind the place many called home, you remember the brand names of products that made Texas cooking great. You also get a bird's eye view of the Texas music scene and all the colorful people who inhabited that time and place. Threadgill's kept me from getting too homesick when I left Dallas, and moved to Austin. This book keeps me from getting too homesick for home.

Hands down, the greatest cookbook ever written (take that, Better Homes & Gardens!). If you've never been to Threadgill's, you've never truly experienced the bounty of God's green earth - but you can get a fantastic taste of it with this book. I cook something from this book almost every day, which may not mean I'm the healthiest soul alive, but I sure get my veggies! If you thought a down-home cookbook was just a bunch of artery-clogging recipes for fried vegetables, you're only 10% right. In addition to fabulous recipes, this cookbook is actually an entertaining book to sit down and read! Trust me, it will find its way to that revered shelf in your bookcase that's reserved for the family Bible and the baby books. Yee hah!

This past haunt of Janis Joplin is a true Austin institution. And, so is it's food. But don't expect recipes similar to the Lutece cookbook or Cooking with the Master Chefs. These are master chefs of the home grown type. Their chickenfried steak with cream gravy is well, artery clogging delicious. The recipes are simple to follow, the ingredients are few and the taste fabulous. And, the narrative relays some great memories of Threadgill's. I've enjoyed cooking these dishes for other expatriated Texans and we're in heaven!

As someone who moved from Austin to Washington, DC years back---and whose friends still ask me why, I don't have an answer. But I can tell you one of the things I miss is Eddie Wilson and Threadgill's. It's not fancy, it's not meant to be, but as Eddie says "This is not a lobster taco". This isn't fancy food, this is just good food, something you could eat every day, something that doesn't require an engineering degree to assemble and a degree in civil engineering to balance on the plate.

I received this cookbook as a child. It was a gift from my aunt who lived in Pittsburg at the time. She also sent me Volume II. These were the first cookbooks that were my very own as a little girl and I'd have to say that they really got me interested in cooking "like a grown-up." These books with their clear and simple directions helped me make the jump from cooking with store-bought mixes to cooking from scratch. I especially love the fudgy brownie recipe and the zucchini bread recipe. I would definitely recommend the Three Rivers Cookbooks. My copies are well used to this day.

Don't be fooled by the publication date, this is a timeless cookbook filled with wonderful recipes. The Mexicali Stack-Up is great for a crowd or for kids and the Thumbprint Cookies are addictive!

My mother has owned a copy of the original "Three Rivers" Cookbook, since we lived in Indiana in the early 1970s. I find myself constantly calling her and asking for recipes. Some of my favorite recipes in the cookbook include sugar cookies and bon bons. The sugar cookie recipe is the best cookie recipe I have ever used -- great for holiday cookies; and, the bon bons are extremely tasty!! Thanks to Amazon.com, I am able to get a new copy of the original for myself and a new copy for my mom.

A neighbour gave me this book when I just moved to US. I have used different recipies from this cookbook and I have gotten many compliments from my guest. Now I am getting this cookbook for my daughter.

Today's Kitchen has long been a feature of the Today show. The format has been to invite a combination of chef's or celebrities to the kitchen on the set of the show to present a favorite recipie or two. In this book, the best of these recipies have been put together in book form for the benefit of the T.J. Martell Foundation to fund research into leukemia, cancer and AIDS.

Because of the wide range of people appearing on the show, the recipies vary across all kinds of specialty foods. This even includes traditional American fare such as Apple Pie. Of course when they cook polenta, you need to remember that this is just a fancy word for good old southern grits. The Valencian Paella (Spanish, not Mexican but from Spain) is excellent, as is their Chicken Satay (Thai).

The range of skill level required to take advantage of these recipies ranges from the complete novice to quite experienced cooks.

Often in cookbooks you get the recipies from one person. And often these sound very much alike. In this book, the wide range of authors allows each of them time to select just a few of their favorites. It's a good idea book when you're pondering what's for supper.

OK, so like any other white suburban mom in the USA, my mom loves the Today Show and watches it religously, so I got her this book for her birthday and she loves it! The recipes are great and easy to follow

`Today's Kitchen Cookbook', featuring the headlining cast of the NBC `Today' show of two years ago (Katie Couric, Matt Lauer, Al Roker, and Ann Curry) and recipes from 37 celebrities, plus the four show anchors, is a relatively inexpensive omnibus volume assembled for sales to benefit the T. J. Martell Foundation, dedicated to cancer and AIDs medical research. The foundation is named for the founder's young son who died of leukemia. The most direct connection to the `Today' show is that colon cancer research, a favorite subject of Ms. Couric, is their latest target.

In evaluating this kind of book, with material from lots of different authors, I typically assume a rating of four stars from the outset and ask the book to show me something special to deserve the fifth star. This is especially true since not all of the 37 outside contributors are professional chefs. Six, like Sharon Osborne, of the 37 are celebrities in other fields. Several are nutritionist/ cookbook authors, such as Kathleen Dahlmans or culinary journalists such as Coleman Andrews. But, this still gives us at least half of the contributors from the ranks of first class chefs (Mario Batali, Todd English, Jacques Pepin) and leading culinary stars (Nigella Lawson, Tyler Florence, and Sara Foster).

Being the sentimental softy that I am, I am far more impressed by the star power and interest in the `Today' show principals than I did in a similar book done by the Food Network. This book is also superior to that effort in that the range of contributors is much broader, especially in the high-end chefs such as Boulud, English, Pepin, and Colicchio.

But this still doesn't make a worthy cookbook. When I look at the individual recipes, I am very happy to see that some skillful culinary writer / editor has been working behind the scenes to make the presentation of the recipes consistent. This is an especially good attribute of a similar book by Melissa Clark, `Chef, Interrupted'. And, this style is very clean, clear, and easy to follow, both in the form and content of the text.

I'm also happy to see the recipes organized in the way one would actually use this book. An especially nice feature is the last chapter, organized by celebration menu, including complete menus for New Year's Day (B. Smith), Valentine's Day (the Scotto Family), spring brunch (Donata Maggipinto), 4th of July (Ina Garten), Halloween (Sandra Lee), Thanksgiving (Jamie Oliver), and Italian Christmas (Sal Scognamillo). Aside from the irony of famed Brit Oliver doing Thanksgiving, this all suits me pretty well. It also substantially increases the value of the book for someone who does not own a cookbook of holiday menus (especially since this variety of cookbook tends to be just a bit pricier than usual).

I was especially surprised to find the very professionally organized page on 223 giving lots of measurement conversions, especially for our European mates who work in metric. All quantities in the recipes themselves are in conventional US measurements.

Surprisingly, the selection of recipes includes a very broad range of simple to complicated procedures. One may think that a typical `Today's Kitchen' segment could only support simpler dishes. But, even though there is nothing here that involves sauces or elaborate techniques (such as pasta making), the variety is impressive. And, the recipes all look exceptionally strong. Even though there are many recipes for familiar favorites, all these have some twist, usually a way to make them simpler than one may find elsewhere; however, Suzanne Somers' Caesar Salad skimps on nothing, and even makes excellent use of the blender to incorporate all ingredients for those of us who don't know one end of a whisk from the other. I momentarily thought some of the write-ups overlooked some key point, until I saw the cook's tips, each one of which invariably answered my question about the recipe. That means one really needs to pay attention. These bytes are not optional or only for the expert.

So, based on uniformly good recipes, an interesting collection of contributors, and a lower than usual price, I will give this it's fifth star and recommend it to those who own few cookbooks.

Today's Kitchen Cookbook appeals to all kinds of different fan -- for celebrities, chefs, even for the "Fab Four" of NBC's Today Show itself. Many of the recipes are quite goog -- but the packaging is celebrity, not food.

Read more at http://www.superchefblog.com/2005/09/todays-kitchen-cookbook.html.