Food Books

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.

perfect, was a gift for a bridal shower, but after purchasing and fingering through some of the pages, fell in love w/ the book myself! Will definitely put on my personal registry or reccomend to a freind.

Have given several to new brides either for a shower gift or wedding present - they thanked me several times and said it was the best basic book they received - daughter-in-law bought her own before I could get hers shipped to her!! Says it the best way to prevent ruining expensive cuts of meat.

I love love love (can't say it enough) LOVE this book. I have a lot of cookbooks that I have been given. I am just starting out in the whole cooking thing and this is the best ever. Tells me everything I need to know. I think this tis the perfect book for beginners and advanced. Has very detailed info I bet A LOT of people don't even know about. Different cuts of meat how they should be cooked. Just a great book.

This is the best cookbook I've purchased. It covers so many diverse topics and gives you so many different recipes, and they are all pretty simple too. IT's also great for newlywed couples b/c it gives you a whole bunch of meals for two.

My daughter checked this book from the library to read, (hotel management major) and asked for a copy for her birthday. What a wonderful read. Excellent tried and true recipes, illustrations are colored on glossy paper. Lots of tips and tricks. Just a wonderful, "first bride" cookbook to have but great for everyday occasions.

I got this book because Magnolia Grill is a favorite restaurant. It's a gorgeous book with incredible photographs, but after seeing the authors of the Food Network the other night I am inspired to get it dirty in the kitchen. The recipes they cooked on the air were not terribly complicated and they looked yummy. I particularly like the Barkers' advice to break the rules and adapt the recipes to your own tastes and to what fresh ingredients are available.

I'm a recent transplant from New York and have been spoiled rotten by its hundreds of cutting-edge restaurants and innovative chefs. But I have to tell you, the Barkers and Magnolia Grill are right up there. As a rule, I find chef cookbooks beyond the capabilities of the average-- or even the advanced-- home cook. NOT AFRAID OF FLAVOR is the exception. Not only are its recipes inviting, they're approachable. Moreover the story of the Barkers and their Durham, NC restaurant is warm and appealing. Thanks to the Barkers (not to mention several other local chefs they've mentored), this red-clay country is no gastromic wasteland. Even my New York City friends are impressed. I've given NOT AFRAID OF FLAVOR to half a dozen of them and they're as impressed by the cookbook as they are by the cooking they sampled at Magnolia Grill. From a huge Barker fan.

The author run the Magnolia Grill restaurant in North Carolina and here provides a cookbook of their dishes and Southern culinary traditions. The restaurant's favorites have been adjusted for the home cook and include fine innovations ranging form Salmon Choucroute in Creamy Mustard Sauce to Roasted Duck Breast with Sun-Dried Cherry Conserve. Color photos pepper and finish the presentation.

Having desired this cookbook for awhile, not disappointed in the least now that its in my collection.

This is rich book, with a rectangular format with big print and nice photos accompanying each recipe, which is given in adequate instructions and comments.

Knocked out by the variety and creativity of this recipe collection. They combine so many tastes and styles here --- Moraccan, Asian, Mexican, etc. Try these and you'll go bonkers as I--- Spicy Green Tomato Soup with Crab & Country Ham, Moraccan Roasted Eggplant Bisque with Grilled Chicken and Minted Yogurt, Roast Squab with Blackberry Essence & Carrot-Thyme Spaetzle, Pan Fried Mountain Rainbow Trout with Green Tomato and Lime Brown Butter Salsa on Sweet Potato, Artichoke and Crawfish Hash, or Grilled Sturgeon on Wild Rice Risotto with Butternuts, Grilled Leeks, and Cider Reduction.

Desserts are exceptional here, especially: Brown Sugar Pear Poundcake, and the Banana Pecan Crostata with Jack Daniels vanilla ice cream.

Super creative food, that takes some time and attention to prepare, but the results are worth it.

Recommended for the serious cook who likes this food which ventures to truly zap the diner with flavor, flavor, flavor. Excellent!

Not Afraid Of Flavor: Recipes From Magnolia Grill showcases more than one hundred Southern dishes that are simply delicious and ingredient-driven. From Spicy Grilled Shrimp with Grits Cake, Country Ham & Redeye Vinaigrette, Gabriel's Favorite Crispy Parmesan Chicken with Lemon & Capers, and Molasses Mashed Sweet Potatoes, to Pickled Pepper Relish, Deep-Dish Apple Cinnamon Crisp with Brandied Vanilla Ice Cream, and Watermelon Ganita, Not Afraid Of Flavor is a beautifully illustrated, aptly elegant, and very welcome addition to any kitchen cookbook collection.

This book was an invaluable resource. Perfect for those who cherish great meals and good wine. We toured Italy from Lake Como to Verona, Venice to Florence and Bologna. In each city we made a point to eat at a site mentioned in this book. Every meal was unbelievable !!! We would love to see more Slow Food guides for other cities around the world.

We brought this book prior to an '07 three week trip to Northern Italy. It is based on the 'Slow Food' movement now going on in Italy. We purchased a number of other books to supplement this one. This book is excellent for people who want to "go" the way the Italian do, i.e., good food (a must for them)at a reasonable cost and small hotels/B & B types without all the hype. We are now using it again for a late '08 trip back to Northern Italy. As a side point - there are also Slow Food shops in Italy where you can purchase quick meals or food items to take away - all of the highest quality and fair price. Remember this "Slow Food" movement was started by Italians for their own people - the main idea was for top quality food and reasonable accomodation at a fair price and they have achieved it. Remember to look for the "Golden Snail"

An essential handbook for anyone with dreams of eating their way around Italy. The descriptions evoke strong images of romantic nooks with sumptuous offerings - all supporting the Slow Food philosophies of local quality ingredients prepared by passionate gastronomes. Included are accommodation options covering 3-star hotels to intimate farm stays. I won't travel to Italy without it.

I almost hate to recommend this book since the Italian language editions have been sort of our secret for many years. Now anyone can find these wonderful places to enjoy authentic regional foods and wines in the REAL Italy! We've been to many, many of these places over the years and the descriptions of them are spot-on so I'm confident that the places we have yet to enjoy will be equally as good. Be patient though, just because the book is in English does NOT mean the folks at these wonderful eateries speak the language. The glossary helps a lot in this regard.

I am an American living in Naples Italy and am delighted with this book. We were already Slow Food fans, and this book has given us a way to further support this philosophy. I have been thoroughly disappointed in many of the restaurant recommendations offered by the best selling travel guides (tourist trap after tourist trap) but this book has replaced them all. These are restaurants you want to visit again and again and are the ones where we take our friends and family when they come to visit. We haven't tried the hotels but I expect they are just as reliable.

This cookbook is absolutely gorgeous. It is a wonderful guide to the Pacific Northwest for both locals and visitors. The recipes are fabulous (try the Chipotle Chocolate Cake) and very easy to do at home, while still elegant. And the wine pairing suggestions are spot on. Outstanding book that would make a great addition to anyone's cookbook collection - and one that you will actually use.

This book offers many exceptional recipes however there are two from Chef Maury Bennett in Idaho that are amazing his passion for local fares radiates through his ideas. I would like to see an entire cook book done by him!!

For the wine and food nut, this book is of epic proportion. Vivid and lively pictures combined with the real people and real stories of the Pac NW illustrates the connection between Braiden Rex-Johnson and her subject. The
wine country traveler's guide to the good life in the Pac NW. Bravo!

To counter the damp and dreary days of winter I surround myself with distractions that promise better days to come. At the top of my pile is Braiden Rex-Johnson's Pacific Northwest Wining and Dining. Just looking at the cover of this love letter to NW cuisine warms me. I imagine myself dining al fresco on the patio of this restaurant or a myriad of others. Then I pour over the interior pages, like a gardener pouring over a seed catalogue in winter. I indulge in the descriptions of familiar restaurants and wineries as well as intriguing new ones. I plan our next excursion into Eastern Washington or the Willamette Valley or the always promising Vancouver area, while noting the recipes from these areas that we want to make today and the wines we will want to serve with them. I smile at the quotes from favorite and unfamiliar chefs and feel as though I now know something of what makes them who they are. And then I remember another friend who I want to share this book with and I'm back online to order it. What a perfectly luscious way to wile away the winter days.

I was given this book as a gift and after sitting down with a cuppa joe and browsing through it, I feel like I've had an eye-opening close encounter with the Northwest--and I live here! With our busy lives, who has time to track down the crème de la crème of cozy inns, tucked away vineyards and to-die-for bistros? Rex-Johnson has done the work for us, with a literary roadmap of the best of the best. She entertains with quick little snippets about the lives of chefs and growers, then helps us bring the experience home with their best recipes. I've just ordered another copy to give a chef-friend, and I'm going to keep one on hand for visitors coming to the area. Whether they like to cook or not, there's gorgeous photography, a travel guide, a bit of history, and inspiration for anyone whose pulse quickens in the face of beauty, bounty and harvest.