Recipe Collections Books

This book is very good it gives explict detail and very easy direction.

This book offers recipes for stunning first courses to suit every occasion. Recipes are chosen to delight the eye and palette, but are not over-elaborate. There are seventy-five recipes.

This is one of the best chicken cookbooks I have ever seen. Every recipe comes with a full color photo and simple step-by-step instructions. The only drawback -- no nutrition information.

This is a book of fast recipes, many depending on canned soups and convenience foods like frozen hash browns. They are "kid tested" meaning if your offspring are tending to dine on chicken fingers and hamburgers as the exclusive source of their nourishment, they probably will spoon up some of these dishes, too.

Recipes include Noodle Bake, Strogonoff Supper, Pizza Pockets and Mexican Casserole This last I had to check out because at work, we have a war-word for bad food at the headquarters and it's (whisper it) Mexican Lasagna. This atrocity was perpetrated on us last April and consists of tortillas and taco meat posing as lasagna, Wrong, wrong wrong. Mexi-Casserole here, however, is elbow mac and taco-seasoned hamburger. In other words, Chili Mac. You are safe serving this to anyone, probably, except gourmands and vegetarians. Desserts are cinnamon baked apples, banana cream pie, no bake peanut butter choco squares and the alluringly if bad-for-you-sounding Snickers Salad

The organization of ths book leaves a lot to be desired, but if you know a young mom who is overwhelmed by the kitchen or someone who inherited the job of cooking for a herd, this is a great book gift.

Gerina gives it to you straight so fluffy bunnies need not apply, She isn't going to suggar coat magick either practiced today or by the ancients. She puts it out their for you to decide whether to use it or step off. If your smart and have been in this as long as i have you'll stumble on the fact Gardner set peole up with the wican crede(he made up BTW to keep his coven in check) and that the 3fold is most definantly a fear tactic to create pause. As far as karma duh as above so below and you get back what you put out is fundiamentals of physics. so every positive action has and equal negative reaction (fluffies need to chew on that for awhile)

i thought this book to be helpful in how to write a working or an incantation

I found this book easy to read and follow. I found it had good information. I originally bought this book for my daughter but find myself borrowing it for ideas when I get spell block. My daughter and I alter some of these spells but found it to be informative and helpfull. Not to be taken lightly though.

I do love this book. I'm not a Wiccan, but a Traditional Witch, and I love it. I'm not a beginner either. It has great spells. I have used the basic candle spells. They work wickedly well for me. The Aphrodite Love Spell is good, I just changed the words around, as I don't accept deities, but it's great if you don't aim for a specific person. I changed it a bit to suit my needs, since I don't believe in making someone love you. I have also used the love mojo bag, in which I have found it brings dreams to you also..if you put it under your pillow before you go to sleep. I like how she put in some dream interpretations, it's very useful for me, as I do dream a lot. I also like how she gives tips on the divination techniques. Wonderful book, I'd recommend it. I'd say it's needed in your bookshelf if you aren't a beginner.

I noticed alot of belly-aching reviewers posted as "A Reader".I think it's just sour grapes on their part.Why not post with at least a 'Magickal Name'?This book is geared for the 13-23 year old wiccan practioneers.This book had many solid tibbits of information on spell-work,wiccan recipes, and pagan-potions.It was a quick and enjoyable reading,only 180 pages.This book helps the curious novice arouse an interest in the calling of Wicca.This is not Aleister O'Crowley's realm of divinity or his area of fluffy interest.One can read this in an afternoon's time.I would have to recommend reading this first,before you read 5,000 more sophicated spells.A wonderful primer for new spell-casters.

I have read many allergy cookbooks in the past. This is the easiest and best one I have found. It uses ingredients I have actually heard of. I gave my copy to a friend and found I couldn't live without it, so I bought another one!

This was one of the first allergy cookbooks that we bought when we found we were faced with mutliple severe food allergies.

Long on baked goods - short on meals, but still a handy reference, and uses easily accessible ingredients. No pink elephants on the ingredient list. All sorts of cookies, cakes, muffins, bars, desserts, pancakes etc.

Easy to read and easy to make recipes.

We have tried many recipes from this one. My daughter's favorite dessert is the swirl cake that we make based on the recipe of this book. That is enough of a positive review for me.

Easy to make recipes and a wide selection. So far, every recipe I've tried has been good. As with any allergy cook book, there will be recipes using an item you may have an allergy to. In some cases they give substitutions for various ingredients to a particular recipe.

When we first found out our daughter had multiple food allergies we bought this book after getting tons of great info from FAAN. (FAAN is a wonderful resource, everyone dealing with food allergies should join.)

Unfortunately, I think that this cookbook leaves a lot to be desired. We found ourselves disappointed by many of the recipes we tried in here; particularly, the wheat-free recipes often came out with very poor texture.

For baked goods and especially desserts, I'd recommend Cindy Moseley's "Great Foods Without Worry" over this one. We also routinely use some of the recipes from the "Gluten Free Gourmet". This might be a good third or fourth book if you're looking for more ideas.

I was looking for a real cookbook with a VARIETY of ideas including NEW meal ideas. The back of the book states "A full range of menu ideas . . ." Not true. Of the 300 recipes in the book, about 250 are for cookies, cakes, pies, sweet breads, muffins and other dessert type items. There are only 50 recipes in the "Main Meals" chapter and it looks like they were stretching to fill the chapter. About 10 of the recipes in "Main Meals" are made of potatoes such as "Potato Fans": slice a potato, sprinkle with salt and bake. Wow. I can barely contain myself. Four of the recipes were for more breads like corn bread and then the all-to-creative Chicken & Rice and Pizza --which is what I'm trying to get away from. I wanted was some NEW creative ideas for meals or side dishes. I will keep looking for a better book.

This amazing book is not only a collection of recipes from a very high-end Renaissance chef, but also a wealth of commentary and additional material. It begins with a physical description of the folio of recipes itself--when it was made originally, where it resides now and how it's described in the Pierpont Morgan Library, and all the many little annotations adorning it (including a charming description of a heart with a sword through it doodled in the margins of one page). The book also covers the general history of cooking of the era and gives sources for other contemporary collections.

The recipes are given in their original script, but the translations are much further along, after a glossary and a commentary on each recipe. The author comments at one point that the chef "appears to have had some predilection for marzipan." The glossary is stupendous and worth the book's cost alone.

Do not look here for precise redactions of recipes. They are translations, not modernizations. Medieval cookbooks are not exact by any stretch. Sometimes you get a recipe that directs you to use "8 fresh eggs and half a pound of grated cheese", but that's rare. You also don't get precise instructions with these recipes, and sometimes a recipe looks like a step's put out of order. More often you get something like this: "Get barley flour, almond milk and chicken broth, and put the flour, sieved, into the milk and set it to cook till done; dish it out; as it finishes cooking, add fine sugar." That said, the recipes are an eye-opening and constantly satisfying look at another world. The names alone are worth the shot: Peach Blossom Sauce, made with pomegranates and sandlewood.

The commentaries also include some Catalan recipes, as well as minute readings of possible scribal errors and other minutia. As a historical criticism it's astounding; as a food history resource, it's invaluable. Definitely worth the money.

Very disappointing. It should have been a winner given the material but it surely was not. Save yourself $65 bucks.

A fantastic book for anyone interested in medieval or Renaissance cookery, the Neapolitan Recipe Collection is yet another masterly work by Terence Scully. Professor Scully, who is also the author of "The Art of Cookery in the Middle Ages," has translated the 15th century "Cuoco napolitano" into contemporary English; this edition includes the original receipts in medieval Italian, the English translations, and comments on the recipes. While no modern redactions are included, any competent cook should be able to prepare such dishes as Ravioli bianchi (White Ravioli), Caponi Inzucarati (Sugared Capon), & Torta de Riso (Rice Torte) by following Scully's instructions, as the recipe here for an omelet:

Egg Omelet. Get as many eggs as you wish, beat them thoroughly and add in a little milk to make it softer; similarly, add in a little grated cheese with a decent amount of salt, and cook it in good butter; garnish it with fine spices.

Some of the more incredible foods that are also included, such as a peacock that breathes fire and a stag that looks alive, will have to be considered for pure reading pleasure alone!

The translations follow the style of the original manuscript yet are still easy to read and simple to understand, while Scully's commentaries on all the recipes add depth that a mere translation cannot provide, and give the reader a vast insight into the background of the foods of this time period. The body of recipes itself contains a variety of dishes for pastas, vegetable, eggs, chicken, fish, meats, sauces, & sweets, and even has a section devoted to "Gastronomical Marvels." With the Neapolitan Recipe Collection, Terence Scully has produced a volume which needs to be included in the library of all modern cooks who study or practice historical cooking. It is, quite simply, a jewel of a book.

The recipes are genuinely asian and from different parts of the world. The beautiful illustrations show exactly how the dishes should look. I have given this book as gifts to every member of my immediate family and all have been very happy with it.

ok where do i start, i threw this book out and i borrowed it from the library again just to give it an accurate review after seeing that this monstrosity of a cookbook was being given 5 stars on here!!!!

THIS IS NOT GENUINE ASIAN PEOPLE!!!! these are slapped together recipes from people just after a quick buck, the publishers of this book are a subsidiary of hermes house publishing, which recycle recipes between different titles under their name, you will find many recipes in here that are found in about 5 other hermes house books, giving the book no originality or uniqueness. STAY AWAY FROM HERMES HOUSE COOKBOOKS!!!

Now as for the recipes, if this were a genuine cookbook you would expect to find at least the recipes are but no no no, not here you dont. there are many dishes, but for an 'asian' cookbook it only really covers thai, chinese and very lightly touches (maybe 4-5 dishes) on indian, japan and other regions. However how many chinese cooks do you know who use tabasco or celeriac? Or an entire asian cookbook without reference to kecap manis? (its not even used in their nasi goreng). Lions head without bean thread? Hell even the miso soup contains no seaweed in it. Genuine cookbook, i think not. They even recommend using ginger and garlic in a jar for the indian meals!!!! A travesty if ever i saw one.

The recipes in many case contain a ridiculous amount of vegetable to meat ratio. for spicy chicken stirfry (which uses lime juice and honey as the sauce only) about 1.3 kilos of veges to 450g of chicken!! there are many examples of this throughout the book. Most are bland and boring, and the ones that are not bland taste awful.

Now i have given this book a fighting chance, i am an experianced cook for many years and made well over 30 of the recipes in here, maybe 5 turned out nice and all of them were soups or entrees. They do have pretty pictures and instructions, all of these are to distract you from the fact that what you are cooking is about as tasty as rat poison.

What are the other options then? well anything beats this, even the womans weekly cookbooks. culinaria asian specialties is a terrific book for southeast asia, wei chuans chinese cuisine and china the beautiful cookbook are great for china and real thai for thai cooking (david thompsons book is good but wayyyyyyyyy too thick to be practical).

It is the ONE and ONLY Chinese/Asian cookbook that any household would require. Illustrations and Instructions are top shelf. Does not require a trip the far east to start cooking. ENJOY

This was a huge disappointment. Thank goodness I bought it from Amazon so can return it. All those recipes but no hints about why they're special -- and there's a vast difference between recipes you treasure because they contain ingredients that are readily available, because they're cheap, because they're quick and easy, and because they're delectable. I like to know which is which before spending my time and money, and this book provides no hints. It could have been cranked out from any sterile test kitchen. I prefer tried-and=true recipes that tell you why they're treasured.

The crafts are even worse. For example, a "new or recycled" picture frame to which you glue birdseed and hang it on a bush or tree. A *NEW* picture frame? Yeah, right. Is this book intended for the Rockefellers? I feed birds every day, but they'd rather have me spend my money on birdseed than on picture frames!

What a waste!

One of the best! Has such yummy recipes and extremely well done. Pictures are wonderful and just a all around darling candy,table setting,foods for the holidays and what to cook with what cookbook. You won't be disappointed with this cute Christmas cookbook. I have alot of cookbooks(hundreds)and this is one of my favorites because of the recipes in it, they are very good and easy to make. Great book for a gift.

Maybe because I am not a golfer and wouldn't know Arnold Palmer from Nancy Lopez, but I fail to see the greatness in this cookbook. It was given to me as a gift and it has some decent recipes in it but, hey let's be frank here---this is *not* a terrific cookbook---there are A LOT better out there. HOWEVER, if you are buying it because you want to know how Arnold Palmer cooks his chicken or because you want some "secret" golf tip, then great. But if you want a great---or even good cookbook, look elsewhere. This is not it.

The only book of it's kind in existence. This collection of recipes and golf tips and quotes is the perfect gift for the gourmet or the golfer. The recipes include tested favorites from Bruschetta to St Andrews Sticky Toffee Pudding. The golf tips and quotes are both helpful and amusing and come from amatuer and professional golfer alike including contributions from Arnold Palmer, Hale Irwin, Patty Sheehan, George Archer, Julie Inkster, Tom Weiskopf, etc. A must for any pro shop, gourmet shop or country club tournament chairman. The perfect tee prize and kitchen companion