Gourmet Books

This is the ultimate authentic Mexican food cookbook. Not only are the recipes easy to follow they also have wonderful, enticing pictures and a rich history of which part of Mexico the recipe comes from and how many dishes originated. It has recipes from sauces and snacks to drinks, deserts, and holiday specialties. This cookbook has wonderful hard to find recipes and includes many basic recipes in addition to the many specialty dishes. If you can only afford one Mexican cookbook or only have space for one - this is the cookbook to choose. I use it all year round and it is my favorite cookbook.

Forget the Beautiful Cookbooks... this (much too-)short series from Thunder Bay publishers -- one Mexican, one Italian, and one Chinese book -- is the best of the genre. It is at least as attractive as the Beautiful Cookbook series, and comprises a far more serious study of ethnic cooking. It concedes not one inch to Western kitchens at the expense of its authenticity (and for that reason may not alway be practical, but I don't care), and includes many abundant and enlightening discussions of the customary use of ingredients and traditional recipes. I like cookbooks -- I own a lot, and I read them a lot. These three are my most prized. I suppose this is partially because they are now out of print, which is a great shame; the series ended after only three entries. It would have been great to see what they could do with some other venerable cuisines like, say, French and Indian. The ones that do exist, however, are real food-lovers books.

This lavishly illustrated book is more than just a great collection of authentic mexican recipes, it's a wonderful introduction to the flavors, aromas, colors, and textures of ingredients that are going to be largely unfamiliar to anyone outside mexico. Likewise, special techniques used by the mexican cook are explained, so that the book teaches something of the culture (as well as being a great collection of recipes). Learn about the flavors and textures of authentic mexican-style cheeses, the range of flavors and uses for different types of chilis, and the intricacies of the humble torilla. Torres really knows her stuff!

This is one of the very best cookbooks I have ever discovered! It is as much an enclycopedia as a cookbook - offering much information on unfamiliar ingredients, utensils and techniques. I have learned more about Mexican cooking with this book than with any other. The recipes are authentic - some seem exactly as I have tasted in Mexico. The photos and layout are very attractive and easy to read. Would recommend this cook book to anyone who really wants to learn about Mexican cooking.

I work full-time and have two small children and a European husband who expects something more than pasta with jarred sauce. I recently rediscovered this book and its companion, 60-minute Gourmet, in my cookbook library and they've been wonderful. Straightforward recipes, which taste great, and are made in a short time are exactly what I need. It's not all fancy French stuff and includes suggestions for side dishes. My copies were injured in a counter flood and it's time to get new ones.

'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.

I was surprised to see this classic cookbook so far down the popularity list. Checking our kitchen bookcase, where I keep the dozen or so cookbooks I use most often, I found that the copyright date on my hardback was 1981. Well, twenty-two years later, I no longer refer to it weekly because I have learned so much of it by heart, but I certainly use it monthly, and still find it invaluable.

More 60-Minute Gourmet, like its companion volume 60-Minute Gourmet, is a collection of weekly "60-Minute Gourmet" columns published in the New York Times during the 1970s and early 1980s. The recipes comprise a wide variety of cuisines and are uniformly quick and uniformly light (a handful of recipes call for heavy cream, but it can almost always be dispensed with). The ingredients and techniques still work well today - perhaps not the "cutting edge" dishes and presentations one might expect from, say, a Roy Yamaguchi, but mastering the 60-Minute Gourmet recipes will make you capable of cooking almost anything. Consider these as high-quality building blocks for creating your own brand of gourmet cuisine at home.

Keep an eye peeled for the late M. Franey's out-of-print volumes as well. They, too, remain fresh and tasty.

I obtained this book by a fortunate accident - I use it constantly as a reference and, sometimes when I just need to read an interesting anecdote written by somebody who loves not only food, but all that surrounds it.

Pierre Franey does not talk down to his reader, but he does teach.

One of my favorite passages from his book is: "When I have been asked over the years the most basic thing an aspiring cook could be taught, the answer is almost invariable. If you learn a few baic techniques of cookery, the rest is applied logic. If you can make a basic mayonnaise, for example, you can make a sauce remoulade or a sauce tartare with the simple additions of a few ingredients such as choped anchovy, capers, pickles and so on."

I depend on Pierre, not only for his skill as a teacher, but just as much so for his ability to inspire.

I highly recommend this book for the busy professional who desires to make their house a home.

I bought Norma's first book (My Students' FAVORITE Chinese Recipes) on a whim while killing some time at a book store. I didn't think much of it until one day when I felt inspired to make some Chinese food. The book was well organized and her instructions are straight forward. I used that book for many years and it has become worse from wear as I consider it the foundation for most of my Chinese food cooking.

I just purchased the Updated Edition on Amazon.com and am looking forward to thumbing my way through it in the years to come. Keep them coming Norma!

I attended one of her Chinese cooking classes, and she is a wonderful person!! Even though I thought I don't have many cooking skills, she makes it easy and fun!! She was there to help me all the way, and the end result was delicious!! If her book is even HALF as good as her classes are, this book is a MUST HAVE!!!

Before I got my hands on this book, I was convinced that I could not cook. Norma's directions are straightforward, her prep suggestions cut your cooking time significantly and her tips ensure success. I look forward to making these delicious dishes and sharing them with friends and family (to rave reviews from both). I would also recommend this book to anyone who loves Chinese food as it will help you recreate the real deal at home. Stop wasting your money on take out! Norma can help you make it at home.

One beautiful thing about this book is that by stocking up with a few staples of the Chinese kitchen, beginners can easily prepare dozens of delicious, crowd pleasing dishes and meals. Once these staples are on hand, shopping for and preparing meals is a snap. I have owned a wok for over ten years, and this book inspired me to use it on a regular basis. Thank you Norma!

I was lucky enough to work half a block from the restaurant "Now and Zen" in San Francisco. It became my regular lunch destination. I loved all of the dishes including the deserts that I tried. In fact, the strawberry shortcake was the best I'd ever had. I have not yet received the cookbook but am so excited to know I will be able to make these delicious dishes in my own home and I know what they should taste like. Once the restaurant closed I knew I had to get the cookbook.

This is a great cookbook for anyone who is interested in exploring vegan cuisine. The recipes and techniques are truly inventive and can be adapted to recipes from other sources. I think this cookbook should be on the shelf of every person who takes the art of cooking seriously!

I'm a longtime vegan who loves good food. In my efforts to spare animals from suffering, I don't want to make myself a victim at the dinner table. This book helps enormously. The savory dishes can't be beaten, particularly for special holiday fare. I make the dairy-free "cheese" ball for New Year's parties every year. I highly recommend "Now and Zen" for elegant, taste-satisfying appetizers, main dishes, soups, etc. I consider the dessert section to be weak relative to the rest of the book. I may be vegan, but when I want a sugar fix, only the best will do. Whole wheat flour and rice syrup just don't cut it. Don't let these comments discourage you because the rest of the book is truly gourmet.

Miyoko Nishimoto studied french cuisine before turning vegan and has managed to maintain the satisfying flavors of "dirty" cooking with her creative and sometimes mysterious recipes. Some of the unorthodox flavor combinations seem downright whacky but the result is always a pleasant surprise. Many of the dishes in this magnificent cookbook are as pleasing to the eye as they are to the palate and make quite an impression at dinner parties. I have served her Savory Tempeh and Vegetable Stew to die-hard meat eaters who ended up practically licking the bowl. A must for vegans and vegetarians but this book could also be inspiring to anyone who appreciates innovative cuisine.

I read this book expecting I would find a high-browed treatise of sorts... froo-froo food and what not. Instead, I was blown away by the simplicity, the very personal feel of the text and the food contained within the pages of the book. I have since come to learn Rafael's music is very similar in that it has the feel of a heartfelt and personal search, a kind of looking [and finding] himself that is very inviting.

in this book and totally love it! I actually helped with the print production as the book was going to press and so was obligated to read it. However, I am the owner of over 200 cookbooks and feel totally qualified to state that this book is a "must have." The essays alone are worth the purchase! The recipes are varied, not just Mexican cuisine but Asian-inspired and European as well, and range from the basics (Sopa de Tortilla) to exotic appetizers (Spicy Yellow Prawns.) My favorite chapter is the chapter on Pastas. Don't miss the essay on why "Making Pasta is a Lot Like Making Love." Rafael is a wonderful chef and humorist. Also, if you are ever in Puerto Vallarta, do not miss Daquiri Dick's. You can actually taste many of these recipes first-hand. Some of my favorites and ones I've actually tasted: Romesco (they served it with an asparagus/prociutto appetizer,) House Caesar Dressing, Green Pozole of Duck, Rigatoni Pablano, Lobster Tacos, Grilled Black Cod over Cous-Cous with a Tequila-Citrus Sauce.

I came across this book at Daquiri Dicks in Puerto Vallarta after eating a fantastic meal there. These recipes are all winners. This book is so entertaining, I read it for enjoyment! Rafael takes the reader carefully and with care through each recipe, never assuming we know too much, nor condesending as though we don't. The recipes are simple, and simply wonderful. I have friends and party-goers begging for these recipes (little do they know where I got them) , and unless they read this, they never will!

There must be a million cookbooks to buy, and many of us have a good number of them. Nazario has put together a true work of love. The book not only has wonderful, seductive recipes, but also embraces the reader's heart with personal stories. Recipes are fun to read, and Nazario shows you how to make them as a close friend would. His work reveals deep talents from cooking to teaching to entertaining. My guess is that he would be more fun to watch and learn from than many of the celebrity chefs we regularly see on television. I recommend that anyone who loves food should get this cookbook and immediately make his polenta. It is a revelation, and introduces polenta to a level that you may not have know existed. You won't stop trying his recipes after this one! The chef is obviously one who truly understands how different foods, seasonings and techniques work together. More importantly, as a reader, it gets passed to us. All of us would-be chefs dream of achieving the holy connection with food that great chefs have, and this book will shed light on the path to get there and entertain you at the same time. Get this cookbook? Sure, but don't just put it in your collection. Start cooking!

I'm not much of a cook but this book has helped me out a lot. Like the title says, the recipes are easy; most of them use 5 ingredients or less and yet produce great results. The dishes I make from it always impress others.

They give you recipes that work. Some really neat stuff I would never have thought I could do.

With my busy schedule, I often do not have time to prepare hearty meals. This book gives quick and easy recipes to accompany any busy professional. I love the banana foster recipe.

I hear this guy on the radio here in Arizona and I was trying to write down the recipes on my McDonald's bag. Had to laugh. I wasn't sure but I ordered the book on-line and they really are good and QUICK. All the recipes are as advertised. Definately try the Chocolate Souffle but put extra chocolate in it. Worked better and was a little richer.

This is a vegetarian cookbook, not only for the true vegetarian but also for the non-vegetarian who wants some really special alternatives or some great tasting side dishes. The recipes are easy to prepare and completed dishes are delicious.

I purchased this book about five years ago, have gotten plenty of use out of it and would recommend it to anyone looking for simple, not time-consuming vegetarian recipes with international flair. Aside from being full of variety, the recipes are actually quite simple and don't contain a slew of truly "international" ingredients that you just can't find at your regular grocery store. I would recommend this book for those starting out on a vegetarian diet, or just for those who would like to find some recipes that are not meat-based. Even though I can now cook a bit more authentically when it comes to international food, I still resort back to this cookbook for a lot of old favorites so it has gotten about the most wear of any cookbook I've ever owned! Buy it! You will not be disappointed!

I have quite a few vegetarian cookbooks, and this one ranks with the best as far as variety, ease (of food preparation and of instructions), and TASTE! The book is divided into 7 sections, one for each category of world cuisines covered here, (Mexican, Caribbean, Italian, Middle Eastern, Indian, Eastern European, Asian). Each one has appetizers, salads, main courses, lunches and dinners, and desserts, from traditional recipes to innovative ones. Almost all are low-fat or give low-fat options. I've tried five recipes so far and they're fantastic... even my meat-loving family loved the samosas!

If you love good vegetarian food and want to dabble in cooking some different world cuisines, I highly recommend this book.

I got this book for Christmas and it is full of wonderful recipes. So far I have tried 3 recipes, and they have all turned out fantastic. The ingredients the recipes call for are inexpensive and easy to find. The recipes are easy to follow, quick to prepare, very healthy, and taste amazing. I would recommend this book to anyone!

Very Funny and very helpful. It's obvious that the author knows his way around Paris' restaurant scene. I just got back from Paris a couple of weeks ago and enjoyed every restaurant that was recommended.

This is a must for any food lover!

The Whimsical Gourmet's Guide to Paris is a wonderful way to discover the dining treasures of Paris, and you don't even have to leave your house! The book does a fabulous job of explaining the French mentality as it concerns food and dining habits. The list of restaurants is large enough to offer choices but small enough not to be overwhelming.

I found the book very funny (at times I was laughing so loud that my wife asked what was going on), and very easy to read. I do not hesitate to recommend this for anyone that wants an up to date look at where they should eat, and what they should see while in Paris.

The Whimsical Gourmet's Guide to Paris is a very funny look at what is happening in the current Paris dining scene. Author Rick Krupnick deftly guides us towards the dining establishments that he and his review team enjoy, while regaling us with humorous insights on Paris.

This is an excellent book for anyone wanting to learn about traveling to Paris, where to eat, and what to see in each area. The tone is conversational, as if the author was actually telling me first hand about his experiences. When you read the guide, you get a sense of what Paris is really like.

The book is laid out in a manner that would make it easy to use while in Paris. It covers everything from pre-trip planning to quaint little tea shops. However, the book does not cover hotels, so one would need another guide book for help with that subject.

I truly enjoyed the book and highly recommend it to anyone with an interest in food, wine, and gourmet shopping!

I highly recommend the Whimsical Gourmet's Guide to Paris. The author has done an excellent job in explaining to his readers what to expect when they go to Paris, especially as it pertains to dining. This is the first guide that I've seen that really goes into detail when it comes to dining out with children. For us that's a big plus.

The restaurant reviews were well written and in some cases extremely funny. Having been to Paris a couple of times before, I felt that Mr. Krupnick was on target, and very fair. But don't read this if you are on a diet. The more I read the hungrier I got! There was also an excellent section on French wines, as well as tips about what to see and do in each area.

As I was reading the guide, I almost felt as if I was on vacation already. We are planning a trip to France this fall, and I know that this book will accompany us on our voyage.

This is a great cookbook for the boater, tailgater, wherever you need a quick and easy recipe that can be prepped ahead of time! I love this book!

This cookbook has numerous choices from appetizers to main dishes. We love the Lobster Eclairs and Veal Scallops with Hazelnut Sauce. The cocktail choices are amazing too. This is a great gift for anyone who loves a simple process and clear tips on reducing your time in the kitchen or galley.

You will love the simplicity and reliability of the recipes in this book. Every one is a winner.

The Yachting Gourmet is an outstanding addition to my cookbook collection. The premise for the book is unique, the recipes are wonderful...even the cover is beautiful!

As I was reading this on a flight I kept laughing so much that the lady next me finally asked what the book was about. When I told it was about vegetables she gave me a strange look and didn't ask me anthing else. If you are like me and have a desire to grow a garden but don't have lots for time, then this is the book to get. Lots of practical advice for quick ways to grow tasty foods.

If you want to grow a garden and you want your advice seasoned with humor, then this is the book to get.

I bought this book because it was a bargain, but ended up loving it! I laughed several times while reading it, however learned so much about vegetable gardening. There are so many great tips for every gardener in this book. I can't wait to put what I've learned to use.

This book is great- funny and informative. Tells you everything you need to know about backyard gardening and makes you laugh and laugh.