Food Books

I was looking for a good basic Korean cookbook, and this one fits the ticket. The instructions are clear, and the personal notes throughout are a nice touch. I did not want to pay $100 dollars (!) for a $25 book, so I googled the title and found it at a small, Korean specialty dealer for $25. (just a hint! ^_^ )

Finally...the cookbook I've been searching for! I am of Korean descent and grew up on its cuisine, but never really learned the ins and outs of Korean cooking other than the most basic dishes. I always thought many of the dishes were cumbersome and time consuming, but this book made the process enjoyable.

I have several other Korean cookbooks and none of them can compare to this one. It's chock full of information and excellent tips that my mother or mother-in-law never even taught me. It made me want to try recipes that I never thought of making, and they were all excellent! I would give it 10 stars if I wasn't limited to 5.

This is by far, the best Korean cookbook I've come across! Everything I've made from this book is very delicious. I'm sure that if you got this book, you'd really enjoy it, too!

Since I purchased this book, I have been continued refering back to it and cooked following the recipe. I have my menu planned for a month but this book made me changed my menu this month. Since the meat I purchase basically a standard meat, and most of the condiments are all easy to find in the grocery store (if you dont have some of them, no worries, the book also jot down ALTERNATIVES we can use to make them--i.e. red pepper paste). I happened to have most condiments available in my pantry. So I tried several recipes out of the book and have been really pleased with the result. I never imagine I can cook bulgogi/kalbi sauce from the scratch (I usually buy the pre-mix sauce). I skimmed through the recipes and most of it are not too intimidating or hard to follow. On addition to those great recipes, I love reading the story/introduction of the book. Must have!!

My aunt gave me this book and it was just wonderful! The Korean edition was a best seller in Korea, so popular it was translated into english. It has the most common Korean dishes. It's taken the mystique out of some foods that I thought I wouldn't be able to make. For Kyopos it's a good way to learn some of the culture and what goes into the foods. In easy english w/photos. Some errors but overall understandable and easy to follow. It's the best Korean cookbook I've come across in english.

This is my favorite cookbook ever!!! Everything I've cooked from this book tastes great. With the exception of the short chapter on fancy recipes from her restaurant, the ingredients are very down to earth and not complicated. I love all the personal anecdotes Levana includes. You can just tell this is her passion.

This book of enticing recipes and gorgeous photos is a perfect gift for your favorite hostess. Levana is a master chef who is passionate about her work, and it shows. Her elegance and attention to detail are illustrated throughout Levana's Table. In addition to a collection of great recipes, Levana takes you inside her world of presentation and entertaining. She offers thoughtful tips and advice throughout.

The target audience for Levana's Table is Kosher, yet Levana herself follows a mostly dairy-free diet, as evidenced in this book. Only a handful of the 150+ recipes contain any milk products, while several inviting dairy-free options, including a Tiramisu, are offered.

One thing I truly enjoyed about this cookbook was the adventurousness. Levana's recipes touch every portion of the globe. Chili Sans Carne highlights a famous Latin dish, Lamb and Eggplant Curry demonstrates an excellent use of Indian spices, and a jazzed up Miso Soup (with Shiitakes and Swiss Chard) offers some new flavors to one of my old favorites.

Several of the recipes call for more extravagant ingredients, so this may not be my daily go-to cookbook. Nonetheless, the instructions are uncomplicated and easy to follow. When guests are coming, or I need some inspiration to trial new foods, Levana's Table will certainly be the first place I look.

I have to say that this book has to be one of the top kosher cookbooks. So far I only tried one recipe, which happened to be marinated steak for the grill, which was unbelievable. My guests could not stop raving about it. I imagine that most of the other recipes should follow suit. I noticed a trend with her recipes, to include green peppercorns and/or saffron. Green peppercorns, could be found at most gourmet shops, but when she calls for green peppercorns in brine, I have yet to see where that exists. I'm sure it's out there somewhere, but she doesn't elaborate on it. Levana is a fan of tofu, as she explains in the book, book I can't comment if those recipes are good (even though I speculate that they are). I bought all of the ingredients for her non-dairy Tiramisu, but I didn't have time to make it. Her book is fun to read, and you can't help be excited to try her next recipe.

During a summer picnic someone advised me to buy Levana's cookbook. Since I bought this cookbook I don't look anymore at others. I also follow her cooking classes at Lincoln Square Synagogue and they are too good to be true. She makes healthy dishes which are very easy to make and simply delicious as well. I was always a bit insecure about cooking since often recipes didn't turn out like they should. Not with levana's recipes; they work. It really makes me happy to see that my dishes turn out so well. Levana uses all kinds of healthy grains, I never heard of before, gives alternatives to white cane sugar, gives easy recipes to make fish and chicken exotic in no time, turns heavy dairy dishes into light soy creations and uses vegetables, spices and herbs in such a magical way that even the greatest carnivore would consider to become a vegetarian.
I am waiting for her new cookbook.

I bought Levana's book after attending her cooking classes in New York City (http://www.levanakirschenbaum.com). This book is a great companion for her classes -- I recommend them both highly! Her Brisket makes a great seder main course.

Connecting the dots in a way no else has, this book folds in family, food, and life experience like a perfect cookie dough.

I cannot tell you how much my in laws (grandmother, mother, and sister) have RAVED about this cook-bio, which I gave to them as Christmas gifts. They have followed my lead, as I was so totally bowled over by one chapter after the next. What an excellent read!

Now let's get to the food: I've tried at least five of these recipes and they have all received high praise from my hubby's co-workers (and mine as well). The recipes are a mish-mash of so many different cultures and a true treat to present to your own family or the neighbors next door. Easy, tasty, and gorgeous to look at.

This is one talented woman, and someone with whom I am sure I want to share a few drinks and recipes.

BUY THIS FOR YOURSELF, AND BUY MORE FOR FAMILY AND FRIENDS. If they're like me and my family, they'll love it.

Michelle in Santa Ana, CA

Samantha Gianulis writes as if speaking to a dear friend. Her use of imagery is splendid and the way she opens the essence of her heart (her home and family) up to the reader is spectacular. With in this book, I find that I am not intimidated by the recipes not only because they are simple enough for even me, a self-admitted cook-a-phobic, but because there is a story with each recipe that I can relate to... either as a woman, a wife, a mother or simply as a human being. What a fantastic combination of beautifully written words and the joy of food. I look forward to her next book while savoring the joys of creating "Headache Cake" with my own family.

Samantha Gianulis Little Grapes on the Vine: Mommy's Musings on Food & Family provides a totally different type of reading experience in a cookbook that is just wondeful. If you have children, this a great book to add to the collection!

It is great how Mrs. Gianullis portrays her cook book in a story about the family and history of the recipes. I highly recommend this to everyone - Great Book!

This delightful book was a joy to read. The wonderful stories of the author and her family and their time together in and out of the kitchen made me feel like I was there. It brought back great memories of food and my family. There is a wide variety of delicious looking recipes in the book and they are easy to follow.

About four years ago I was very ill. I had sinus infections, colds, and bronchitis just about every month for about a year and a half. I was stressed out at work and in my personal life, put on 30 pounds, and developed GI problems doctors were unable to explain. Tired of traditional western medicine prescribing costly drugs which made no difference and constantly being sick, tired, and unable to focus, I decided to consult a holistic healthcare practitioner. Unable to pay the cost to have a formal in person consultation (since my healthcare did not cover it), she referred me to this book.

I felt like Linda Prout was reading my mind. Although the food choices she recommended were not at all what I was used to eating, I decided to give it a try. Within the first week I noticed a difference in how I felt. I lost 20 pounds in the first three months (without exercising) and have maintained a healthy weight since, with regular exercising and meditation. I eliminated stressors in my life as well. This book in so many ways saved my life. I have not been sick at all for the past three years. The acute asthma I developed at that time is nearly nonexistent. I enjoy the foods Linda suggests for my body type and have minimized the others which are not so good. I love it and swear by it!

been goin to accupuncture for awhile for a pain condition...and always wondered what i could do to better 'restore my yin'. anyway, this book rocks. im into nutrition and supplements, but i read this and everything kinda clicked. super cool book.

I have never written a review before, but I feel compelled to comment on this book. I read the reviews of Live in the Balance but was still hesitant to buy. I have a strong background in nutrition, eating for health, alternative medicine, etc...and was unconvinced Prout would have anything new to say. I am so thankful I made the purchase anyway. Highly readable, incredibly well researched with all studies and facts documented, this book is changing my life and the life of my family. Plagued with terrible allergies, eczema, and low energy, I feel better after following some of Prout's suggestion, IN ONE WEEK. I feel like a new person. Some of the information is also helping alleviate a family member's struggle with worsening depression. I am introducing some of the principle to make food choices for my two small children and already it seems to be helping boost their immune systems--an ongoing battle in our house. I have learned so much from this book. It is much more readable and well formatted than Food and Healing by Ammemarie Colbin (another excellent and informative book on food and healing). Buy this book.

I published a long review of the book on my web site, but to put it simply, this book could change your life. Anyone with even a passing interest in diet and nutrition will find it enjoyable and educational. It is a must read if you have any health or medical issues or if you are at all frustrated with your current eating patterns.

The book is full of information, with every sentence seeming to contain a new nutritional idea or fact. All the facts and figures are incredibly well researched and documented. If you are new to the concepts in the book, you will find it easy to follow and understand. If you are already well versed in the Traditional Chinese approach to diet and nutrition you will find it a wonderful source of new information and a great addition to your reference shelf.

This is a great book if you are tired of the "one approach fits all" way of eating. It examines the time-proven message of Traditional Chinese Medicine: we can improve our health by changing what we eat. I have been following the eating plan for dampness for three weeks and have lost 5 lbs effortlessly. I have more energy and no cravings. Best of all, I feel in control of what I am eating and doing. Linda presents the information in a clear way that is easy to follow. If you want to make the right changes in your life to regain and maintain your health, this is the book for you.

thanks to this book! Wow! I took vanilla and chocolate marshmallows to my brother's wedding this weekend in pretty apothocary jars. Everyone thought I was amazing. I tried to tell them how easy it is to make your own marshmallows but noone would believe me. :-)

This week I'm on to orange marshamallows.

I have made several recipes and they all came out great. I will never buy marshmallows again! The mallomars were delicious - even though I used a british biscuit instead of making my own. Similar to a graham cracker but sweeter, round in shape. Very clear directions and easy to follow.

This book delivers a modern, delicious perspective on an old, boring confection! The wonderful photography is only outdone by the detailed, easy-to follow recipies themselves. I will never buy another comercially-made marshmallow knowing how easy it was to make these delicious treats. My personal fav were the brownies topped with fluff. They were absolutely delectable! I recieved the book as a gift and I intend to gift one to all my loved ones who enjoy cooking. This book is a MUST for anyone who likes to eat!

This is a well designed and beautifully photographed book that has made me the culinary genius of the family. The marshmallow treats are the talk of every party. But the hidden gems in this book are Eileen's Deep Chocolate Brownies and her Sweet Cream Dessert Biscuits. And once you get into the fluff, you never return.

Can't wait for the next one from her.

I didn't know where to start! So many great photos and intriguing ideas. I wound up making
the banana marshmallows on page 42 to give as Christmas gifts to the friends and neighbors who were probably cookied-out. I put a half dozen marshmallows in cute little red foil boxes. They were a total hit and nobody could believe that I had made them myself. Hard time finding the banana nectar. I finally found it at Whole Foods. Can't wait to try a few more of the flavors. I hear the lemon is spectacular.

I'm trying to change my relationship with food (from "evil, dangerous, failure after failure") to a healthier version, and this keeps bringing me back to my choices...food, attitude, relationship, emotions.

I open this book up several times a day to get inspiration. It always gives me a big dose of compassion and acceptance for my food struggles. Best of all, it connects me to a deeper source of food that gives me strength for mind-body-spirit. Rarely have I read a book that improved and changed my life on a dialy basis, but this one does! Perhaps it can for you, which is why I highly recommend MEAL BY MEAL as one of the most caring and compassion-filled books that I have ever had the opportunity of reading! This book makes love part of your daily recipe for eating, and it removes the guilt of food! Forget dieting, because if you use this book each day you will apply your deeper awareness and soul to your food choices. This book is a real blessing, and I am thankful it is there for all who need it!

I was familiar with the work of Donald Altman from his earlier 'Art of the Inner Meal' and was impressed how his writing has found a fresh and densely pragmatic new form. 'Meal by Meal' is a fluid read of inspiring quotes coupled with practical insights by the author. This book is extremely handsome, a beautifully laid out composition making this both useful and pleasurable to read. If you have the discipline to read a page at a time, you will find this helpful day by day. I personally had trouble putting it down and would read a month at a time... but the suggestions are valid and useful on a second slower read. Worthwhile investment for someone wishing to calm their compulsive behavior for a more reflective perspective.

I might not call this book meal by meal but I would call it day by day. I've been using it for about a month now as a guide for mindful eating. Some of the ideas are things I do, some of them are easy for me to implement, and some of them are a challenge. I like the idea of focusing on eating rather than dieting and it appears to be helping me make more concious choices about how I approach food.

I really like this book. It is a fitting companion to Altman's "Living Kindness". The daily quotes, the thoughtful vingnets, and the affermations all work well together. I like the Idea of having quotes from people from all walks of life. This is a book of meditations to be read a day at a time; though, I must admit, I have already scanned through the whole book. I like that it is spiritual without being religious, instructive without being preachy and serious without being dour. It informs our attitudes about food, but it is really about a mindfulness and living kondness. While it should be helpful for those with eating disorders, it should also prove useful to anyone seeking a little balance in his/her life. Besides, it is a lot of fun to read.

Love it! Although some of the ingredients don't exist in the grocery stores I frequent, I was still able to make some great items. Love the toum!

This superb book has a wide variety of easy and delicious Mediterranean recipes ranging from the simple to the extremely complex. All, however, are wonderful!

`Mediterranean Street Food' by Lebanese culinary writer Anissa Helou is an example of my second most favorite type of cookbook (first being good single dish or single ingredient books on things such as soups, casseroles, potatoes, or eggs) in that it gives us recipes which all fit into an excellent theme of dishes for entertaining, while being both informative and entertaining while discussing its subject. Other great titles in this vein are Joyce Goldstein's `Enoteca' (Italian wine bar cuisine) and Ellen Leong Blonder's `Dim Sum' on the famous Chinese (primarily Cantonese) `tea lunch' cuisine so well transplanted to San Francisco and other American Chinatowns.

The first thing which recommends Ms. Helou's book is that while it presents something from virtually all the great cuisines of the Mediterranean, there is a relatively small space devoted to dishes from Spain, southern France, and Italy. Even though Italy is the 900 pound gorilla of Mediterranean cuisine, it doesn't contribute much to this book because the author is much more familiar with the food of the Levant and North Africa and Italy, France, and Spain have such great restaurant traditions, there is little true street food to be found in these countries. One byproduct of this fact is that this book teaches us a new word for Italian eatery to join the lexicon of restaurante, trattoria, osteria, and enoteca. This is a friggitorie or `fry shop' which may be indoors, but traditionally serves people at a counter at which they stand to eat. From Italy, most of Ms. Helou's examples seem to come from either Liguria (Genoa) or Sicily. But, far more of the dishes come from the Arab and Berber influenced part of the Mediterranean.

The first relatively short chapter is on soups. This is no surprise, as soup dispensing and eating requires a lot more equipment and involvement than a snack you can hold in your hand. The most instructive aspect of these five recipes is that a lot of this street food seems to be based on cheap ingredients, either on beans or animal parts such as tripe which are but a step from being discarded offal. The exception that proves the rule is the snail soup based on a Mediterranean delicacy.

The second, much longer chapter is on `Snacks, Salads, and Dips'. This chapter has a lot of old favorites such as the Spanish potato omelet (tortilla), the Italian spinach omelet (frittata), Italian vegetable meatloaf (polpettone), salads with feta, cabbage, beans, and eggplant, plus lots and lots of fried foods and dips. Frying, grilling, and breads seem to be the most common styles of street food, which seems odd to Americans, where the most common street food is steamed hot dogs.

Breads, including pizzas and flatbreads is the next, second longest chapter. This may be the most interesting chapter in the book, as once you remove the pizza and foccacia recipes, you are left with a great source of breads from North Africa, the Levant, and Asia Minor (Turkey). By far the most familiar of these is the pita, but there are many others.

Now that we have done breads, the next chapter is on sandwiches, which in most cases are more like Greek wraps than Italian paninis. By far the most unusual recipe in this chapter is for two variations on a `French Fries' sandwich. The author identifies the origin of this `delicacy' to Tripoli, but states that it is actually much easier to find in Paris now than in Northern Africa. What will those crazy French eat next? For Americans, the most interesting recipes may be for lamb and chicken `shawarma'. It took a bit of careful reading and attention to the pictures to discover that this is the Lebanese version of a very popular Greek dish called souvlaki, and often in Greek-American restaurants called gyros. What makes these recipes interesting is that they do not require the great vertical rotating skewer and heat source.

The next chapter is on `barbecues', but, as so many people do, these are not true American barbecue using smoke and slow cooking, they are really grilling recipes, primarily kebabs, brochettes, and kefta (highly seasoned balls of meat skewered and grilled like a kebab).

Next is another major category, one pot meals, which has a lot of fairly familiar recipes such as baked pasta, stewed lamb, couscous, and paella.

The last chapter is on `Sweets and Desserts'. Most of the recipes involve a whole lot more sugar than the classic Italian desserts. Here we have puddings, syrups, compotes, pancakes, clotted cream, cakes, pies, fritters, shortbread, cookies, granitas and ice creams.

Another novelty discovered in this book is the fact that the Tunisians have a habit of naming things in totally inappropriate ways when compared to dishes using these names from other parts of the Mediterranean. The Tunisian tagine is not the same as the famous Moroccan stew; it is a `cross between a quiche and a tortilla, thicker and denser than either'. What makes this interesting rather than confusing is the fact that our good author always gives both the native name of the dish and a clear English translation. The only times this scheme is less than ideal is when some Italian and Spanish dishes are given an English name of omelet, when almost all readers of this book will know the name frittata and tortilla, and consider the name `omelet', a distinctly French dish with an equally distinct technique, to be a misnomer. But then, not everyone is as finicky about words as I am, so I'm sure everyone will survive to enjoy this delightfully written book.

Recommended for entertaining to a street food theme as a means to broaden your culinary horizons.

I work in Dearborn, Michigan, home to 30,000 people of Arab origin. I therefore often eat authentic cuisine from that part of the Mediterranean and all the recipes I've tried from this book stand up to what I find on the streets (OK, in the restaurants) here. I'm also lucky that I can go to a local Arab grocery and easily find some of the specialty items she uses, like preserved lemons. You don't need that, though, to succeed with her recipes. You can even buy your spices at the grocery, but, really, wouldn't you rather get the quality stuff from Penzey's?

The Turkish seasoned kabobs (p. 158) are now one of my sumer grilling specialties. I pair them with the feta cheese salad (p. 33) and a crisp rose or sauvignon blanc. Try the garlic sauce ("Thum") on p. 72, but understand that she's right when she says "...it will make you a social leper for a day or two afterward." The garlic exudes from your pores, but oh, it was delicious going in!

All of the recipes that I have made from this book have been excellent. My personal favorite so far has been the lamb and chickpea stew. The recipes are easy to follow and Ms. Helou's accompanying stories are a great addition to the book. I found all of the recipes to be very simple and most make great light meals. There are a few recipes with hard/impossible-to-find ingredients, but for someone who enjoys reading about food they are still interesting, and Ms. Helou does a great job of offering ideas for alternative ingredients. A+

Our Family is so thankful for this book! Not only is it funny, but is also easy to read. This book gave me the confidence to celebrate Shabbat. We are already talking about "taking it to the next level" by incorporating the weekly Torah portions - this will be a book I will refer to for years to come.

Loved this book so much that I bought another for a friend (which she will receive for a Hanukkah gift). Very reasonable approach to celebrating Shabbat in today's modern world.

The modern, busy Jewish mother here receives a key to getting everything done in 24 hours AND to putting on Shabbat to bring a busy family together. Here are recipes, prayers, and even discussion questions that offer a wealth of ideas to translate an old ritual into modern times. Any collection catering to modern Jewish living needs this.

This is a wonderful book for both those exploring Shabbat as a new experience or for those wanting to expand their practice. This is not the usual "How To" book. The author shares her practice, how her friends celebrate and other possibilities. There are no judgements.

You will find the blessings, Torah portions along with questions for discussion as well as craft projects and recipes. Funny and thoughtful; both a good guide and a good read!

This book was well written and easy to read.It provided many suggestions
for keeping not only a religious tradition but family connecting for a meal together. In these fast paced times when two people work ,jobs and activity schedules keep us apart. This book helps alot.

I loved this book as a child. I now buy it for all of my nieces. I include this cookbook with cookware that can be used outdoors to encourage creative play. Each gift has received rave reviews.

I borrowed this book from the library for my eight year old daughter. She loved it! She went right to work collecting puddle water, pine needles, honeysuckle blossoms, etc. What a great way to involve a child in nature and expand their imagination at the same time. We will be purchasing our own copy of this little gem.

This was my favorite book while I was growing up. I would check this out from the Grand Prairie Public Library and head to the backyard with book in hand. Using pots and pans and cans and whatever I could scrounge, I would assemble the recipes, Sand Torte being a favorite. Although this was written for children, the magic still holds. Written in easy to read and imagination engaging language, this inspires the reader to try the recepies and to let their imagination soar. Delightful ink illustrations and witty writing makes this enjoyable reading into adulthood....a bonus, I found my new copy in the cookbook section of my local bookstore. A classic for the child in all of us.

Mud Pies and Other Recipes is one of the most imaginative, enchanting, and FUN books that I have ever laid eyes on. All the magic of doll tea parties, forest outings, and mud pies is incorporated within the pages of this quaint little book.

In a most serious manner, Ms. Winslow will teach your little girls how to easily and properly prepare delicious doll-sized appetizers, soups, salads & sandwiches, main dishes, pastries & desserts, and beverages, using ingredients found in your own backyard. There are even suggested menu plans included within the last few pages of the book! And the simple beauty of Erik Blegvad's charming ink drawings depicting girls - and boys - preparing the foods only adds to the overall effect this book will bring.

Since my sister received this book several years ago, the memories that have revolved around its contents are numberless. Our mother and even my younger brother have joined us in the fun and togetherness that something as simple as mud and water can bring. I would recommend this to all mothers with young children, and highly suggest buying two copies if you wish for the book to remain bound together and clean for long. Perhaps if there were more books like this, fewer young adults would resort to their video game systems for entertainment rather than spend time out-of-doors.

The day I recieved this book, I walked right into my daughter's room to read it to her. The fact that it is written with a very serious air made her laugh all the more. (I recommend a British accent.) I explained to her that this recipe book was very special because I always made very similar meals for my dolls as a child and had always felt they were my exclusive ideas. I could see her eyes glowing with the magic of it all and we planned a dolly picnic for the morning. When I went to wake her up the next day, I noticed several little bears sitting around teacups full of some indistinguishable slop. She said, "I took your advice and made them some special tea so they could sleep. I used water, crumpled paper and perfume. And Mama, they LOVED IT!" For parents who want to make their children's childhood as full of fantasy and dreams as possible, this book is a lovely imagination booster.

This book is wonderful. I paid full price for it and would gladly do so again in order to give it as a gift to others. I highly recomend it.

I have owned this book for several years and read it cover to cover, most parts more than once. It is a good read and I like the way it is set up, and the author's enthusiasm is appreciated. There is much good information inside, but unfortunately, there is misinformation to a degree that I think is inexcusable. For example, the drawings of "evening primrose" actually show primrose, which is a totally different plant in an entirely different family. But the text clearly describes eating the root of evening primrose. So it seems like he didn't even know what evening primrose was, had never tried it, but copied his information on how to use it, even the description of its flavor, from another book. The text sure makes it sound like he's had experience from the plant. I think its disingenuous and a disservice to the reader. This is the most glaring example of many errors. Otherwise, it is a good book.

I was amazed at all the information this book gave me. I have learned so many things, to see all the bounty we can have in our own backyard! Practical and easy to read. I recommend this book to all nature and food lovers.

I haven't met many people who can point out at least ten different plants in the average yard and can tell you how to cook them. Mr. Henderson does an outstanding job of identifying wild, and not-so-wild, edibles common to almost every neighborhood. His recipes are easy to follow and delicious.

Even if you are not planning to run right out to the nearest shrub and harvest its leaves for dinner, I recommend this book. Mr. Henderson's prose is worth reading, whatever the content. His witty, humorous style enlivens a book full of excellent information.

The Neighborhood Forager is a very informative and enjoyable book. It not only tells about the plants in our backyards and by-ways but gives historical information, recipes, warnings and dyer's tips.

Mr. Henderson writes with humor and personal anecdotes which makes the book a good read even if you're not into foraging.