Gourmet Books

I originally bought American Wholefoods Cuisine in the early 80's when my children were small. It quickly became our favourite cookbook. I like their philosophy, the recipes are very good and it has one of the most complete indexes I've ever seen. The introduction explains how to be sure you are getting complete protien when you eliminate animal protien from your diet. There is a section on food handling and storage as well as cooking techniques. I was pleased to see that it was available again. My current copy is much loved and I wanted to give a copy to each of my girls so they can recreate the favourite recipes of their childhood. In the past 20 years, hardly a week goes by without my consulting it.

we are not vegetarians, but purchased this book as a part of our effort to incorporate more vegetarian meals into our weekly menu. i really appreciate that they mark the recipes with major, minor or protein complement so you can build a nutritionally sound meal that is also satisfying. i also like to short-list of themed menus at the back that makes planning meals easier. not all recipes have been winners, but we have enjoyed several quite a bit and nothing has been inedible. i dropped it from 5 to 4 stars bc the nutritional content of the meals is not provided and thus i have to do a lot of math in order to figure out how much fat/calories are in each dish.

My sister-in-law recommended this book. She had prepared one recipe for a meal we shared during a recent visit and it was great. I asked for the receipe and she provided the title and said she had not found a bad recipe yet. I immediately ordered the book when I got home. My wife and I love this book. We keep going through it and writing down recipes we want to try. We have yet to find one that we don't like. Each is a repeat for the future

If you buy only one vegetarian cookbook, this is the one. There are no fancy pictures and the recipes are very basic, but I wore out my first copy and am now on my second. This must say something for it! It has not changed, either, for which I am thankful. The recipes cover a wide range of ethnic and North American dishes and there should be something there for everyone.

Trying to find a good all round vegetarian cookbook is quite a difficult task. Many of the vegetarian cookbooks I've come across are either gourmet and not really suitable for everyday meals or full of bland tofu recipes that resemble cardboard in taste and texture. Finding recipes that use only whole foods is even more difficult. I've only come across one or two good ones that had maybe a half dozen recipes that I could actually use in daily life. The rest were either extremely laborious or required fresh foods that weren't readily available in my area.

Then I stumbled across American Wholefoods Cuisine. I was intrigued with the notion of vegetarian recipes that contained all whole foods. I expected and would have been quite happy with a cookbook that gave me a dozen decent dishes to try. Therefore, when I received the book and it contained 1300 meatless whole foods recipes, I was thrilled beyond belief.

American Wholefoods Cuisine has already become one of my staple cookbooks, along with a few old standbys given to me by my mother and mother-in-law. This book has a lot of everything from quick tasty snacks that I can make in a few minutes to full gourmet meals that I can make when I'm in the mood. In between there are all sorts of appetizers, soups, sauces, main dishes, side dishes, desserts, and baking treats. All easy to create with ingredients that I already have in my kitchen.

Most importantly, the food made from these recipes actually tastes good. For the first time in my life, I can eat completely healthy and not feel like I'm missing out on something. What's more, I have an ever-expanding group of young adults that are devouring everything I make as fast as I can cook.

I bless the day when I checked this book out (over and over again) from the library where I attended college. As a newlywed attending graduate school I was too poor and too time deprived to cook and eat. This book saved my life! Not knowing a thing about cooking... I happened upon perfection as a guide! Now, almost forty years later I am an accomplished cook and avid entertainer and it's all due to the foundation this book provided! I still think Jacques Pepin is the best celebrity chef on TV today.

I just ordered the newer copy so I could give it to my niece as she embarks on her own cooking start. It is what I call a foundation book. There are five or six of these that never leave my kitchen no matter what new cook book may try to abscond their place in the hierarchy of my inventory. A must have jumping-off place for any new cook and a "OMG why did it take me so long to get it" book for an established cook.

I used to cut out these recipes from the N.Y.Times when they were published years ago. It's great having them altogether and the majority are quite excellent.

I've owned The 60-Minute Gourmet paperback edition since 1979.
(the book is literally falling apart).

I've used this book since I was a complete novice and didn't have a clue how to boil an egg.
26 years later, I consider myself to be an excellent cook.... But I still reach for this cookbook. Why? because it contains excellent recipies.

This book is incredibly easy for a novice to understand and it will give a "seasoned" cook instructions how to prepare any dish in a new delicious way.
I simply can't praise this cookbook enough.
Another excellent cookbook is The Doubleday Cookbook by Jean Anderson & Elane Hanna.
Actually, this book should be called the cookbook bible.
Owning both these books will easily turn bad cook into a master chef!

'60 Minute Gourmet' and `More 60 Minute Gourmet' are collections of New York Times columns written by the prominent French born and trained chef Pierre Franey, who attained celebrity by being the executive chef at La Pavilion, considered by Craig Claiborne at the beginning of his New York Times career as the only truly worthy `haute cuisine' venue in New York City.

On the surface, it may seem that these volumes are simply precursors to Mark Bittman's `The Minimalist' columns in the same New York Times or to Rachael Ray's very successful 30 Minute Meal genre. While there are strong family resemblences between these three writers, there are also significant differences. Most of these differences arise from the fact that While Bittman and Ray are journalist / educator / writers, Franey was a classically trained chef.

This distinction is crystal clear in the way Franey describes his audience and how they live their lives. With the greatest of respect, I sense that Franey sees his audience as just stepping out of a `New Yorker' cartoon of upper West side coop dwellers who shop at Zabars and who may expect the likes of R. W. Appel or Ruth Reichl to drop in for a quick bite on any given Thursday evening. One may be tempted to say `this is not me', but give yourself a chance to believe that you can put yourself into this picture. Franey is saying that you can be prepared to entertain elegantly with even a minimal amount of time.

Franey is crystal clear from the introduction of the first of these two books that he is not simplifying gourmet dishes, he is picking and choosing those classic French dishes which can be made in the home within 60 minutes. His message is that contrary to expectations, a lot of French cooking, even `haute cuisine' can be made very simply. And, I have no argument with this. After browsing Escoffier's big book of recipes, I find about 50 different recipes for sautéing chicken, every one of which can easily be done in 30 minutes or less.

The most valuable lessons in these books are things that a professional chef does to expedite his own work. One of the hidden tricks behind Miss Rachael's speed is that she spends no time whatsoever looking for her ingredients. Franey reveals the technique that makes this all possible. He exhorts us to always have a place for everything and keep everything in its place. The easiest way to experience the value of this lesson is to try cooking in someone else's kitchen. His second big lesson is cleanliness, as much for efficiency as for hygiene. He says clutter and debris distract from efficiency.

It is important to note that these two volumes have virtually identical tables of contents, so the `More 60-Minute Meals' is literally more of the same. It's only additional topics are on appetizers and desserts. And, unlike his La Pavilion colleague, Jacques Pepin, I suspect Pierre is not as skillful with the pastry as is Jacques. Like Rachael Ray, a very large number of the recipes in these books are for grilled, sautéed, or fried chicken, with an enormous variety of sauces. In fact, Miss Rachael just did a version of chicken Veronique that was remarkably similar to the recipe on page 22 of `60-Minute Gourmet'. I honestly prefer Franey's version, as it uses white grapes while Rachael used red, and, Franey's instructions are written in plain English while Rachael uses her Rayspeak culinary dialect for a lot of basic terms. I would suspect that Miss Rachael had cribbed this recipe from Franey except that she made a major point of stating that the recipe was acquired from her future mother-in-law.

What Rachael lacks in sophisticated technique, plain speech, and deep knowledge of French cuisine, she makes up by addressing the two of the three major issues I have with Franey. First, even 60 minutes may be a bit more than a tired Manhattenite may be able to manage, especially after a subway ride and a 5 block walk from the local supermarket. Second, Franey makes much of planning and prepping ahead of time. The fallacy of this and practically every other `quick cooking' advice is that the problem is not only that there is little time at the end of the day, there is little time throughout the week. A third potential objection to Franey's books is that if there is so many `haute cuisine' recipes which are really pretty easy, why not simply go to the mother lode and get a copy of Escoffier or Pellaprat for their 39 ways to poach eggs and 52 recipes for sautéed chicken. The problem with this solution is that the search for the good recipes takes more time and investment in studying the techniques needed to prepare the short recipe description in these texts.

Like Wolfgang Puck in a very recent book, Franey cuts down on the time required to prepare a recipe by combining into a single narrative all the steps and techniques you need so you don't have to seek out and learn a lot of ancillary recipes. Also, the classic French texts don't have the entertaining headnotes you can recite to impress your dinner guest(s).

Thus, I really think Franey's books are best used as a resource for recipes for entertaining where the plan and prep ahead time will garner big rewards with your guests. I would therefore strongly recommend Franey's books for young professional ladies or gentlemen who are out to impress a potential partner over a home-cooked dinner. I would not use these books to replace my copy of `Mastering the Art of French Cooking', as there are great realms of French cooking technique which simply lie outside Franey's 60 minutes, the most important being braising and roasting techniques.

These books are excellent introductions to how French cooking can be easy. Recommended.

Quite simply, Pierre Franey taught me how to cook - that is - how to combine ingredients that together transcend the sum of the parts. I came across Pierre Franey's column in the NY Times in the early nineties, and the recipes were a revelation. The techniques I learned from the recipes in this book, his column in the NY Times, and the follow up book, I use repeatedly. Unlike many other recipes, I continued cooking Franey's recipes after my kids were born. As youngsters, they would eat many of the things I prepared from this book, including the Poulet Saute Beausejour (chicken with wine and herbs) and the basic saute of fish. Franey also raised my standards of what to expect from a cook book! Very rarely does anything from his cookbooks fail to be delicious when I cook it.

This book will make you forget you are on a no sugar diet. The cookies are great. I have a sweet tooth and I was craving something sweet and crunchy. The Goldenmarsh Cookies cured my every woe.

There are so many phenomenal recipes in The Grain-Free Gourmet. So far I have made the meatloaf, the spiced honey chicken, the decadent onion crackers, the gourmet pizza, the cranberry muffins, and the lemon-cranberry tarts (also great with blueberries). Everything was delicious and my family members who are not on the SCD enjoyed them all. Bager and Lass did a wonderful job on this book and I look forward to making more items.

I have this cookbook as well as Breaking the Vicious Cycle, Lucy's SCD Cookbook, and Eat Well Feel Well. This one is my favorite. I love "The World's Best Meat Sauce", which I make thick as recommended for a sloppy joe spooned over the "Basic Bread" recipe. Fantastic! The apple galette disappeared immediately among a group of non-SCD dieters. I also like the cole slaw, and the cappuccino ice cream is fabulous!

I also have Eat Well Feel Well, but find the recipes are expensive and require ingredients not typical even in the SCD kitchen. Since the SCD can be expensive on its own, I have found that I've used that book very rarely. With the exception of nut flours and standard SCD staples, most ingredients used in Grain Free Gourment are reasonably priced and easily located in your neighborhood supermarket. The recipes even include the standard rather than SCD ingredients, so this book will remain a favorite even if strict adherence to SCD is no longer necessary. Thank you Jodi and Jenny for quality recipes that are easy to follow, kitchen tested, and sure to please even non-SCDers. This is a lovely cookbook with beautiful photos. It would be a welcome addition in every SCD kitchen.

I've made several of the muffins in this book, and they're all pretty good. I plan to make a lot more of them. The grain-free baked goods use lots of almonds, other nuts, and eggs. One problem is that the author/editor included no nutritional info. with the recipes. If you're counting calories, fat grams, fiber or carbs, you're on your own. It would be great if they would correct that on a revised edition.

This is my FAVORITE cookbook and I refer to it time and time again for muffins and other treats that would normally be grain-based. My whole family is gluten free, and I have to be fully grain free. I can't say enough about the book. My favorite is the carrot muffins - YUM! And, if you can't do eggs they work just fine with egg replacer (but add ground flax seed as well to further help them stick together.) Great book!!!!!!!!!

An absolutely delightful book filled with gourmet recipes, you are sure not to be disappointed. The receipes are easy to follow and easy to prepare and fabulous to serve and eat. And yet they are within the abilities of the average home cook. These are some of the favorite receipes of Chef David Daniluk, a country club and private chef of over 15 years.

The book contains 165 recipes complete with detailed preparation instructions. One of my concerns as I started reading the ingredients was where to find some of the ingredients in some of the dishes. Not to worry, he includes sources for ingredients as well as tips on how to select the best ones. If this wasn't enough reason to purchase the book, the proceeds go 100% to the Make a Wish Foundation.

I had the honor of serving David's food at Radnor Valley CC when he was Executive chef. His food is unbelieveable and his personality is quite interesting! He really knows what he is talking about and makes some delectable dishes. Congratulations on the book and I highly reccomened purchasing it.

Steve Paolino

I have over 50 cookbooks in my kitchen, but this is the one I turn to when I want something fresh, new and special. Sure, I go gourmet once in awhile, but I'm not Escoffier. I love to create something truly wonderful that will excite guests and make them say, "You really made this? Wow!". Daniluk's style is easy, informative and he makes his recipes easy to approach rather than daunting. As for desserts, the Chocolate Lava Cake will make you think you died and went to heaven and the Clemintine Creme Brulee is heart-achingly good. Read, learn and enjoy.

This book was one of the easiest books to follow of all in my collection of cookbooks. I cant wait to try more of the recipes.

This book is excellent! It not only guides you through gourmet cooking easier than any other gourmet cookbook I have tried, but is packed with little bits and pieces of interesting information and definitions about different spices and ingredients you might never know what to do with. Try it! I'm certain you'll love it too!

This is a wonderful collection of recipes many of us who are first generation ethnic Americans grew up with. I understand the author passed away in 2004 but not without leaving many fond memories of his FRUGAL GOURMET cooking show which used to air on PBS some time ago. I used to watch his show while living in New Orleans between 1982 and 1997. Of course my favorite section is THE LITHUANIAN IMMIGRANTS which lists recipes for Pressed Cheese (Suris), Kugelis Potato Pudding, Fresh Sausage (Kielbasa), Smoked Sausages (Kielbasa), Cold Beet Soup (Saltibarsciai), Pork in Gelatin (Koselina Saltiena) and Raw Sauerkraut with Caraway. My husband's favorites, of course, would be THE GERMAN IMMIGRANTS and THE IRISH IMMIGRANTS. The author really celebrates over 35 ethnic groups not only noting some of their best recipes but giving mini geography lessons and short descriptions of each individual culture before getting into detailing their recipes. In an era which only seems to highlight African, Greek, hispanic or Italian cooking, this book is a real treat!

How could a book on immigrant ancestors leave out the English? He covers Irish, Scottish, And Welsh immigrant recipes as well as recipes from many other cultures. Did all the English settlers become United Empire Loyalists and move north to Canada? I'm a Canadian and we ignore the English here as well. We have days celebrating every other culture except the English - Carribanna (in Toronto), Black history month, St. Patricks Day, Robbie Burns Day, St. Jean Baptiste Day (especially in Quebec) but no St. Davids Day (I don't even know when it is).

It's a good book but I guess I'll just have to look elsewhere for recipes for bangers and mash, bubble and squeak, fish and chips, trifle, etc.

I love this cookbook! I just pulled it out to look something up, noticed how torn up it has gotten, and thought I'd look online for a replacement copy. This is, hands down, my favorite and most used cookbook. Recipes are easy to follow and delicious. I've had "authentic" cooking from some of the countries included, so I can vouch for the fact that the recipes are right on target.

I never really watched The Frugal Gourmet when he was featured on Public TV. One of my Amazon Friends recently reviewed this book, and that review piqued my interest. I recently received my copy of Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother." What a fascinating concept and what a nice set of recipes!

Smith begins by laying out the methodology of this book (Page 2): "We have traveled all over this great nation eating with immigrants, many of them grandmas, who know that it is terribly important to retain those characteristics of our immigrant ancestry, characteristics that will help us remember who we are." Hence, we have a cook book with a small set of recipes from many countries, from Armenia to the Basque region of Spain to Ethiopia to Jamaica to Ireland to Korea to Lebanon and through Yugoslavia (countries are in alphabetical order). I just received the book and have not had a chance to try out any recipes. But there are a number that I already find tempting and expect to begin trying these out soon!

The first part of the book is a standard discussion of cooking tools needed, a glossary of ingredients and condiments, and an essay on the immigrant experience. But it's the recipes that are the heart of this book. Let's take a look at a few examples.

Armenian Stuffed Meatballs. Ooh. This looks like some work, but it seems scrumptious! A meatball within a meatball. The inner meatball is made from ground lamb (or beef), onions, green bell paper, parsley, pine nuts, paprika, mint leaves, and a set of spices. After cooking these and rolling small meatballs, one makes the outer meatball, with a different set of ingredients.

From Ethiopia, Lamb and Cardamom. Some onions, a couple Ethiopian sauces (recipes included in this section), lamb, cumin, cardamom seeds, ginger, garlic, salt and pepper. Once one has assembled the ingredients this looks pretty straightforward--and tasty!

A Lebanese dish, Baked Lamb Kibbe. Boneless leg of lamb, butter, pine nuts, onion, cinnamon, allspice, salt and pepper. Sautee the lamb in butter, and then assemble Kibbe (recipe on the preceding page), and move ahead. Again, a recipe that really sounds delicious.

And so on. It's fun just to skim recipes from different countries and enjoy contemplating what each would taste like! The book ends with a quotation from the author (Page 574): "The point of this book is simple. If we do not understand our ancestral table, I doubt that we can understand our history." Maybe a bit overstated, but that sums up the author's philosophy in this volume. Worth taking a look at!

My title blurb is a funny quote I remembered, Jeff Smith spoke on his entertaining PBS show. Before 'The Food Network' we had the witty and talented 'Frugal Gourmet'. This book deals with some simplistic, yet very good classic old world dishes. Nothing fancy, just great traditional food!

This is yet another excellent cook book by Jeff Smith! It's full of great recipes and stories by a very talented cook and writer. This one focuses on old world cooking. I have used many of these recipes and found them to be very good. Being a home grown cook myself and having had many of my grandmother's classic recipes handed down to me, I found this book to be very helpful in expanding my culinary taste buds.

Jeff Smith entertained us for years on his PBS program 'The Frugal Gourmet'. Not only did he teach us many savory dishes, he also educated us. Not satisfied with just cooking delicious meals for his viewers, he would give detailed history lessons about the origins of the dish and made it all a lot of fun!

This may be Mr. Smiths best cook book and it is a worthy edition to everyone's cook book library. I own and have read many, if not all of his cook books, not only for the man's knowledge of cooking, but his incredible wit! This guy was funny and I would have loved to have hung out and throw a few beers down with him.

Unfortunately, this man had some very seriously bad press released about his personal life and well..... I am not one to spread rumors.....he seemed like a great guy and sadly he died before he was able to clear his name.

R.I.P. Frugs!

I enjoyed reading this and passed it on to my kids who are visiting the Loire Valley this summer and living with a family there. Proper etiquette is always noticed, and a general knowledge of fine wines can only add to their experience.

Highly recommended! The audio format is a great idea! It makes learning very easy and the information is all relevant. This is one lesson that is interesting and easily finished.

This was my first wine book, and it is still the best beginner's reference. It covers everything you need to get started. The real benefit, however, is the audio format. You actually get to hear the narrator (who is fantastic!) pronounce the names of the various grape varieties, wines and terms. This is a huge benefit and something that cannot be replicated in the written word.

A good etiquette book should sit on every professional's bookshelf alongside "how to win friends" and "7 habits." I purchased this book along with Essential Etiquette Fundamentals, Vol. 1: Dining Etiquette and The Etiquette Edge: The Unspoken Rules for Business Success to cover all the bases. These books do an excellent job covering the important etiquette skills often overlooked in today's environment. Although often underappreciated, exhibiting proper etiquette signals to others (especially your boss and clients) that you are well educated, care about detail, and have respect for others. I highly recommend these books for anyone new to the business world or for those of us who may need to brush up on the basics.

Although drinking good wine isn't difficult, learning about wine can be. Once on a winery tour a vintner explained that there are 15,000 different choices that can be made from grape to bottle. Sometimes picking out a wine can seem daunting. Food Scholar's Wine Selection & Etiquette does a superior job of teaching those of us who would like to learn more without the information being overkill.

While there are more comprehensive books out there on Wine, I really like this book because it excels at being written for the average person. The book is divided into logical sections. I also like that the effect of climates in a region on the grape are covered. This is an easy way to tell what kind of wine you are getting just by looking at where the grape was grown.

This book will enhance your knowledge as well as your ability to pick out wines that you and your guests may enjoy. I would highly recommend this book to those who want to learn about wine, as this book does an excellent job of giving a basic education about many of the wines of the world.

I waited almost a year for a new edition of Beyond Fusion to be printed that was affordable - $130 was just too expensive. Now that I've seen the USA edition, I can say it was well worth the wait. Rainer really knows how to inspire a novice chef (like myself). Bravo!!!

The book has wonderful photography but the main beauty lies in the application of ideas. It invokes the imaginative side of cookery. After reading it, I am urged to explore cookery beyond culturally accepted norms. I feel that the whole basis is totally about the combination of western and eastern styles of cooking to produce a unique food that goes beyond traditional boundaries. Even different sub-cultures are mixed in cooking to create something palatable to all. It is truly beyond the melding of East and West. The book shows us how the combination of cooking ideas can actually work. It is creativity at its best. Wonderful.

" Beyond Fusion " is a beautiful , if slightly expensive , book.
This book is top of the top-end cooking books.The photography is
a delight to the eye, the recipes creative, overall an outstanding book.

This is a very nice Asian fusion book.

The photos are very good, and recipes are generally simple, straightforward, and remarkably concise...a pleasure!

Techniques are suitable for intermediate level cooks, as beginners are not likely to go for finding and assembling the varied ingredients.

Main drawback is if you live outside of Asia or away from an Asian market to get your taro, chicken feet, red dried dates, wolfberries, astragalus root, Chilean bellflower, it's going to be a long search...and that's just for making Black Chicken Herbal Broth! Don't despair, you can even start on Asian Dried Fruit Dipped in Chocolate, and make Mango and Jackfruit Spring Rolls.

I bought this on the basis of the rave reviews, and just have found other fine Asian/Asian Fusion books with similar fine qualities, for less money, and with simpler recipes.

Rainer's credentials are impressive. Renowned chef Pierre Koffmann refers to him as one of the most brilliant young chefs to graduate his restaurant La Tante Claire in Chelsea (London). In addition to this culinary confirmation, Rainer has traveled and worked thoughout Asia, North America and Europe. So who better to iron out some of the wrinkles in the confusion over fusion than a chef who has first hand experience of working within a multitude of cultures and countries?

To set the scene the cookbook begins with a journey through an Asian wet market "the Temple to which the majority of Asian housewives make their daily pilgrimage for fresh food, household wares and other necessities." Wet markets offers every commodity that a cook could desire; produce, seafood, spices - even live chickens wait to be bought, slaughtered and plucked. To many chefs in Asia the pilgrimage to a wet market serves as the fuel that fires their imagination.

This well written piece puts the reader in the mood for the next five chapters of recipes. The chapters are logically categorized offering; soups and laksa (Asian noodle soups), vegetables, fish and seafood, meat and poultry and finally sweets.

The skills and techniques used in each of the dishes varies - the recipes suit cooks of every level. The Thai Red Curry Cappuccino proved to be delicious and the Kataifi Prawns is a really simple multi purpose dish that would be a good addition to anyone's home repertoire or a great snack for professional chef to add to their bar menu.

Each creation is accompanied by a brief narration from Rainer and complimented with inspirational photography courtesy of the author's friend Shekar. The lay out of the book is colorful and simple, finishing with a few "notes" from the chef. In this final part of the book Rainer explains some of his basic philosophies and credits the hard work of those who made the book possible.

To summarize - if you want to understand or love fusion food or are a true cookbook lover, Beyond Fusion will make a fantastic addition to your library.

I have shared this book with many friends. Every meal is an award winner that I prepare from this book.

I just picked up a copy of this book (and the The Uncommon Gourmet's All-Occasion Cookbook) from the publisher (Font & Center Press -- Massachusetts). I ordered it directly but Amazon.com should be able to order copies -- and it wasn't $125.00 only $21.95. I was also told that there is a new book coming out by Ellen Helman in November. They are both wonderful books and I am glad that both are now readily available.

Cooking is my main hobby and I collect cookbooks. This is by far my favorite and most used one. I turn to it time and again for the simple, yet extremely tasty recipes. It never ceases to amaze me that they all produce marvelous results. This is even more amazing given the wide variety of recipes from every type of cuisine. Easy to follow intructions and simple lay out add to this book's appeal. WHY IS THIS BOOK OUT OF PRINT?

I can rely on the Uncommon Gourmet to prepare impressive meals in little time. Most recipes require five to seven ingredients, which I usually have on hand. I've made quite a few meals that people keep requesting (such as the spinach, goat cheese and smoked salmon salad). I have seven friends who want this book. They think I'm holding out on them, so I'm amazed that this cookbook is out of print!

I love to cook and own many classic cookbooks, but there is none that I use more frequently than this one. The recipes are uncomplicated, yet delicious, and are suitable for both entertaining and every day meals. Unfortunately, after several years of continuous use, my book is falling apart! I hope the publisher reprints it soon, so that I can purchase a couple of spare copies!

I love looking through any cookbook just because I love food. But this is absolutely the best one I've found for actually providing successful recipes. I've tried probably 20 different things from this book, and all were outstanding (except for the crab quiche, which was probably because I bought a funky cheap brand of canned crab). The Italian Bean Soup, the Samosas, and Tomato Olive Feta Pasta are some of our favorites. Sooooo good!

For those who have issues with some canned items, you can EASILY substitute them for whatever fresh (or frozen) alternative you want, and still have a delicious simple recipe. Like I said, I love food, but I am unfortunately very kitchen-lazy-- so, if I can make yummy food from this book, you can too.

It also has lots of menu ideas for various seasons/events, substitution and measurement charts, a nice ingredient-based index, and pantry-stocking suggestions.

Buy it-- you won't regret it!

Love this one, I'm "on the go" most of the time and this book enables me to have quick and really good meals. The Baked Crab Cakes are outstanding. Grab this one if you want good food that take less time and taste like you spent hours in the kitchen.

I have always loved to cook. I also love to make things from scratch, so normally I wouldn't look for a book such as this. However, in anticipation of purchasing a home in the country, at least 15 miles from a grocery store, and with gas prices soaring, I decided to check this out of the library after doing some homework online. I picked this book up today and within an hour I had made, and my family consumed, the corn chowder recipe. I was expecting that "canned" taste what with the evaporated milk and cream corn but it was actually really good. Bread and a salad rounded out a nice meal. Before I decide to buy a cookbook, I make a list of all of the recipes I would be willing to attempt to serve my family, and if the list is at least 75% of the total recipes in the book, I find it worthwhile to own a copy. There are only about three or four recipes in the this entire book I wouldn't try and even then, I am only opposed to those because they use ingredients that can't really be replaced that someone in the family doesn't like, like the mushroom pate. Overall, the recipes are simple but elegant and would be easy to use for entertaining. This is the kind of cookbook that can appeal to almost anyone and is very helpful if trying to stick to a small food budget, many of the ingredients in this book can be purchased in bulk or at stores like Aldi. Five stars all the way, this may be one of the best cookbooks I have used lately.

This book is excellent. It provides easy to follow recipes using canned ingredients that turn out great. The recipes require simple easy to find ingredients. It saves time cooking and yet the meals are delicious and full of nutrients. There is not one meal I have cooked out of here that my kids have not enjoyed or my husband not liked.

I have actually put together a box of meals on the go- that is meals that can be done at the last minute and cooked by my husband or older children. They all come from this book.


Well worth the money.
Enjoy.

A busy woman's stand-by. Make sure your pantry is well-stocked and you'll always have the means to make a good dinner. My kids especially enjoy the Spanish Rice and the Quiche. A cookbook well worth having.

The books arrived in excellent condition, they are high quality books. The other reviewer mentioned the quality of the paper isn't high, I disagree, I think it's great. I bought this book for my wife. She is from Hong Kong and already cooks amazing chinese food (her father is head chef at an LA Chinese restaurant). She's now venturing into french food and has made several dishes (more so from Bouchon)

My wife is a former paralegal, now a stay at home mom. She's had no formal training from a cooking school. With that in mind, she can realistically make about 30% of the food from French Laundry and about 50% of Bouchon's recipes. The reason why they are so difficult is that it is tough to find fresh food that is mentioned in the book. You don't find rabbit, frog legs or veal at the local Schnucks or commissary (we're military). Some of the techniques require tools that aren't readily available to regular "non-chef" consumers.

Bouchon - Our favorite has been the flatiron steak and the trout from Bouchon. My wife said it was fairly simple to make. Very little prep time. The french fries came out delicious and they too were easy to make.

French Laundry - The salmon tartare came out nice. Again, the directions were easy to follow. The rest of the dishes in this book however are much more involved. The book itself has great pictures had great write-ups on certain techniques.

While the books were expensive (We normally get $5 cookbooks from the bargain bin), they are well worth it. I am one lucky man . ..

Beautiful coffee table book. Limited is use for an amateur, or even a serious amateur. But it's fun to read and the photography is stunning.

So much more than just cookbooks! It's very visual, makes you excited about cooking and partaking. Emphasizes simple flavors of food, don't complicate what can easily achieve perfection on its own.

The Complete Keller is completely wonderful. Beautifully written and photographed, these books are a wonderful escape to Keller-world.

These books are outstanding - the level of description, the quality of the books themselves, the full color pictures of what the dishes look like... I gave it as a Valentine's Day gift to my girlfriend who loves them - and keeps calling the books "Food Porn".