Best Foods Cookbooks: 06/10

Wednesday, June 30, 2010

Check Out The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking for $9.84

The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking Review

I'm a cookbook junkie. I have to hold myself back from buying more cookbooks, because I'm really good at convincing myself I need another one. I've been vegan for almost five years, and am allergic to soy. This has been proven more difficult to cook with old favorites, especially trying to eat healthier (let's face it - as much as I love Isa, her recipes aren't exactly the epitome of health). As a full-time student with a part-time job, and a foodie, I found it really hard to squeeze in cooking yummy food as much as I wanted.

So with enough background about me, I can fully say that I recommend this book to anyone and everyone, omnivores and herbivores alike. The recipes are easy enough, with many variations, and turn out magically delicious. I've never owned a cookbook with so many delicious recipes. It's my go-to cookbook when I want to impress my non-vegan friends, and even a picky 7 year-old gulped down the "pleasing greens" soup, to the amazement of her grateful mother.

Without getting to mushy here, I seriously feel blessed to have this cookbook in my life. It's been a vehicle to many delicious, nutritious and vibrantly versatile dinners. A must have for every kitchen.

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ISBN13: 9780738213279
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Busy vegans, rejoice! award-winning husband and wife chefs/authors Reinfeld and Murray present 150 delicious, easy-to prepare recipes for everyday vegan cooking—all dishes that can be prepared in a half-hour.

Sections include The Lighter Side of Life: Smoothies & Satiating Beverages; Snacks, Pick Me Ups & Kids’ Favorites; Lunches: Wraps, Rolls, Bowls, and More; Extraordinary Salads; Sumptuous Soups; Small Plates: Appetizers, Side Dishes, Light Dinners; Wholesome Suppers; Guilt-Free Comfort Food: Healthy Translations of Old Stand-bys; and Divine Desserts.

The 30-Minute Vegan also provides at-a-glance cooking charts, kids’ favorite dishes, and exciting menu suggestions for every occasion—making this an essential cookbook for busy vegans who want to enjoy delicious, healthful, whole-foods vegan fare every day.

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Tuesday, June 29, 2010

Check Out Parker's Wine Buyer's Guide, 7th Edition: The Complete, Easy-to-Use Reference on Recent Vintages, Prices, and Ratings for More than 8,000 Wines from All the Major Wine Regions for $2.46

Parker's Wine Buyer's Guide, 7th Edition: The Complete, Easy-to-Use Reference on Recent Vintages, Prices, and Ratings for More than 8,000 Wines from All the Major Wine Regions Review

This book is a massive reference for wines from major regions of the world. It is relatively unequal in the space dedicated to the different regions and some are more up-to-date than others. Parker's ratings are mostly for Bordeaux and California wines, all other regions are handled by different people which can lead to variations in the notation.
There is a honest discussion on wine tasting and interesting comments on most wine makers.

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Featuring a fresh layout, revised maps, and more detail than ever before, the eagerly anticipated seventh edition of Parker's Wine Buyer's Guide offers collectors and amateurs alike the ultimate resource to the world's best wines. In every way, this edition bears out Parker's stated goal: "To make you a more formidable, more confident wine buyer by providing you with sufficient insider's information to permit the wisest possible choice when you make a wine-buying decision."

Understanding that buyers on every level appreciate a good deal, Parker separates overvalued bottles from undervalued, with wine prices instantly shifting according to his evaluations. Indifferent to the wine's pedigree, Parker's eminent 100-point rating system allows for independent, consumer-oriented, inside information.

The latest edition of Parker's Wine Buyer's Guide includes expanded information on Spain, Portugal, Germany, Australia, Argentina, and Chile, as well as new sections on Israel and Central Europe. As in his previous editions, Parker provides the reassurance of a simple number rating, predictions for future buying potential, and practical overviews of regions and grapes. Altogether, an indispensable resource from the man the Los Angeles Times calls "the most powerful critic of any kind."

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Monday, June 28, 2010

Great Price Fix-it And Forget-it Cookbook

Fix-it And Forget-it Cookbook Review

This is kind of a unique cookbook because it appears that each recipe was submitted by a different individual, even though it doesn't really explain the process. Each recipe has someone's name attached to it and where they are from.

It's great for a person like me who rarely cooks, because there are the simplest recipes that for instance tell you how to cook a plain chicken. Then there are the recipes that expand on the simple things by adding a few ingredients. Then there are the much more complicated recipes for the experienced cook. I've used a couple of the recipes and they were really good. I plan to use it a lot more.

I bought a crock pot for my niece for her wedding and put this cookbook in with it. I think it will help her put the crock pot to good use.

I recommend this cookbook to anyone who loves to cook, and to anyone who wants to love to cook!

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Who's hungry? EVERYONE. Who has time to cook? NO ONE.

Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morning--or between work and after-school events.

Come home to richly-flavored, ready-to-serve food.

Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians won't find a better way to work with dried beans.

Slow cookers are gentle with the food budget--less expensive ingredients flourish in their slow, moist heat.

Fix-It and Forget-It offers the range of recipes slow cookers do well: Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages.

Bring an element of simplicity--and quality--to your pressured life! Let your slow cooker work for you.

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Sunday, June 27, 2010

Check Out Entertaining in the Raw for $16.73

Entertaining in the Raw Review

In every human culture from around the world there is a part of the local cuisine that utilizes the flavors and nutritional values of uncooked fruits, vegetables, and even some meats in dishes that please even the most gourmet of palates and satisfy even the most demanding of appetites. Now chef, restaurateur, caterer, and food writer Matthew Kenney has compiled an impressive number of raw food recipes draw from a number of diverse ethnic cultures and regional culinary traditions to create "Entertaining In The Raw", offering 'kitchen cook friendly' raw food dishes that include appetizers, tapas, main dishes, breads, sauces, and memorable desserts. From Beet Ravioli with Fava Bean Puree and Green Herb Oil; Lipstick Sweet Pepper and Basil Wrappers with Marinated Greens, Truffle Cream, and Marcona Almond Paste; Oyster Mushrooms and Hijiki Caviar with Leek and Brazil Nut Truffle Foam; and Avocado Tartare with Tamarind-Glazed Cherry Tomatoes, Black Sesame Pappadam, and Curry Froth; to Summer Squash Pancakes with Garlic Flower "Yogurt", Sweet Tomato Jam, and Crisp Fennel; Tacos de Tomates al Sol Con Crema Citric (Tomato Tacos with Citrus Cream); and Tricolor Sesame-Cashew Dumplings and Sweet Chile-Lime Sauce, "Entertaining In The Raw" presents wonderfully illustrated culinary dishes that will showcase any and all dining occasions from simple family meals to elegant celebrations, making it an ideal addition to personal, family, professional, and community library cookbook collections.

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ISBN13: 9781423602088
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MATTHEW KENNEY'S ENTERTAINING IN THE RAW CHEF MATTHEW KENNEY TAKES THE RAW FOOD lifestyle to exquisite new heights in Entertaining in the Raw. He combines his love of art and philosophy on food to bring you recipes for outstanding raw food dishes that will titillate your guests' taste buds.
The recipes span many ethnicities, including Asian, Latin, French, and Indian, and feature appetizers, tapas, main dishes, breads, sauces, and decadent desserts. Matthew's focus is always on fresh fruits and vegetables, organic, and buying food locally and in season.

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Saturday, June 26, 2010

Great Price 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices Review

Ruta Kahate's 5 Spices, 50 Dishes is a fun, non-intimidating introduction to cooking simplified Indian cuisine at home. True to its title, each recipe uses one or a combination of five common spices easily found in any grocery store: coriander seeds, cumin seeds, mustard seeds, ground cayenne, and ground turmeric. The first section of the book includes a description of each spice, one essential technique for Indian cooking (tadka), advice on choosing chiles, making ginger and garlic pastes, whole vs. ground spices, cooking oil, cilantro, salt, and coconut milk. There is also a page with menu ideas. It's a sparse yet very thorough introduction and enough information to get anyone cooking in no time.

The author herself, a native of India, has the chops to pull this all together. She ran her own cooking school, worked as a food consultant, and led culinary tours of India. According to her web site she is also building a destination culinary school in the coastal state of Goa. A lifetime of experience translates into recipes such as Spicy Eggplant with Tomatoes, Punjabi Red Beans, New Bride Chicken Curry, even a Basic Chai, all made accessible with familiar ingredients and basic cooking instructions. No special kitchen skills or equipment are needed.

The sections are broken down into Vegetables, Dals, Beef and Lamb, Chicken and Eggs, Seafood, Salads and Raitas, Rice and Bread, Sweets, and A Perfect Cup of Chai. There is an index and a helpful conversion table in the back.

Visually, this is a stunning book. Although not each recipe has a photo of the finished dish (and this is a turn-off for many cooks) those that are included are clean and colorful, without frills or superfluous garnishing. It's a paperback, and a sturdy one at that, bound to withstand countless trips from the bookshelf to the kitchen.

While this is not a vegetarian book, it offers an excellent selection of dishes for people who don't eat meat. The Black-Eyed Peas in a Spicy Goan Curry is an absolutely delicious dish that is also suitable for vegans, and other dishes involving meat can easily be made with tofu, vegetables, or beans. There are enough options so no-one has to feel left out.

What's not included in this book are the traditional curries found at Indian buffet restaurants, in the frozen food section, or in jars on the supermarket shelves. No Rogan Josh, no Butter Chicken, no Vindaloo. These are definitely lighter recipes, and a nice change from heavily sauced dishes.

My personal experience with this book has been quite successful. I have made the Spicy Eggplant with Tomatoes, Railway Potatoes, Everyday Yellow Dal, Black-Eyed Peas in a Spicy Goan Curry, Punjabi Red Beans, and others. I find this to be an essential volume to fall back on when I want something, I'm not quite sure what, but I want it fast, I want it to taste good, and I don't want it to be pasta.

I can easily recommend this book for anyone who wants to get a little something different on the table for family, for guests, or even for oneself.

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ISBN13: 9780811853422
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The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices coriander, cumin, mustard, cayenne pepper, and turmeric to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

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Thursday, June 24, 2010

Check Out This Crazy Vegan Life: A Prescription for an Endangered Species for $7.95

This Crazy Vegan Life: A Prescription for an Endangered Species Review

While ostensively a vegan lifestyle book, Ms. Pirello has actually written a concise, well thought out book to help us to improve out life, health and fitness through making improvements in this consumer-driven world. She has opinions about certain things (which I think is good - they are hardly polarising positions) and the book is laid out in graduating chapters with reasons and informative examples of what is wrong with the "normal" American diet and why we should be helping ourselves while also helping the enviroment, and thus our planet's future.

About halfway through menus and over 100 recipes dominate with later chapters on fitness and making 'green' choices. The resource guide at book's end compiles websites for more information and organisations involved with these issues.

I found it was a great book to read and my wife is now reading it. It is helping her see the reasons behind my vegan choices and why I rejected meat, dairy and eggs.

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ISBN13: 9781557885388
Condition: USED - VERY GOOD
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A manifesto on being vegan and living healthfully from the award-winning host of public television’s Christina Cooks, Naturally!

Being vegan is not only about a plant- based diet. It means taking a whole new look at health, fitness, lifestyle choices, and the world. Christina Pirello not only advocates the development of animal-free alternatives for the benefit of humans, animals, and the environment, but also promotes their impact on wellness. Beyond the value of eating whole, and organic foods, Pirello explores a host of subjects from nutrition and fitness to education and emotional well-being as she helps readers take control of their lives and achieve their personal goals, whether they want to lose weight, regain health and vitality, or simply look and feel better.

Featuring a 28-day nutrition and fitness plan, This Crazy Vegan Life also includes sample menus and more than 100 delicious and easy-to-prepare low-glycemic, phyto-nutrient-rich, high-fiber, wellbalanced vegan recipes that emphasize good carbs and good fat.

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Wednesday, June 23, 2010

Great Price The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas

The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas Review

I initially checked this book out from my local library, but was so immediately pleased with the results of several recipes that I had to get my own copy. The recipes are printed large enough to be read easily and all steps are explained fully. There are some absolutely beautiful pictures, but if I have any gripe at all, it's that I'd rather see each picture next to the corresponding recipe, rather than having the pictures grouped in clusters in various sections throughout the book.

I pickled a number of vegetables this past fall using this book for guidance. Among them were onions, radishes and beets. I also tried a couple of the chutney recipes and was pleased with the outcomes. So far, there hasn't been a single recipe that I wouldn't consider using again. Aside from another chutney recipe that I plan to try soon, I can't wait until summer/fall harvests to try some others. I certainly recommend this book to anyone who enjoys all types of pickling.

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ISBN13: 9780778802167
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Capturing garden vegetables at their best for year-round enjoyment.

Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases.

These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs.

Enjoy wonderful foods year round with recipes such as:

Kosher dill pickles

Aunt Thelma's bread and butter pickles

Pretty beet and radish pickles

Gingery cantaloupe pickles

White balsamic and pepper pickled strawberries

Clementine pear chutney

Pineapple lime tomato salsa

Smoky three-pepper cucumber relish.

The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors.

(20090722)

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Monday, June 21, 2010

Check Out Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort for $20.74

Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort Review

Wow, if you want some really healthy and interesting meals, this is the book for you. The range of foods is awesome, the taste and presentation come out really good. It is so like being at the spa. Love this book!

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More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort

For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous-- along with more than 200 fantastic recipes.

The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights.

By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation-- transforming your diet or just fine-tuning it, losing weight or having more energy-- this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.

In 2000, Canyon Ranch was recognized by Gourmet magazine as the world's best spa. In 2001, the readers of Travel & Leisure magazine voted Canyon Ranch in Tucson the top spa for food in the United States.

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Sunday, June 20, 2010

Great Price Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers

Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers Review

Have you ever dreamed of working in the food industry but weren't sure what kind of job you would like? Do you love food but without a culinary degree you thought you could never follow your passion? With captivating humor and insight, Irena Chalmers has written a guide to help career changers, culinary students, and food lovers explore the many facets of the culinary world.

It takes great skill to describe positions so that people think, "Hey, I could do that." Irena recently wrote, "If you can do crossword puzzles and read a map, you have the kind of brain that would enable you to be a cookbook indexer or a fact checker." I immediately sat up and thought I may have the skills to break into the business after all!

I look at Irena's delightful listing of unusual food jobs as proof that there is truly something for everyone. No matter how esoteric your passions, there is someone out there that needs your expertise. From those who want to cook on the line, to product demonstrators, anthropologists, and cookbook doctors, there is something for everyone.

Start reading this book and your synapses will immediately begin firing. One option after the other, comments from some of the best minds in the business, references to books you should read, organizations you can join, and blogs to follow - the opportunities are endless and the only limitation is your own imagination. Buy "Food Jobs" and start on your path to becoming a happier and healthier person.

Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers

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ISBN13: 9780825305924
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WINNER: 2008 Gourmand World Cook Book Awards: Best Food Book for Professionals

"In these difficult times, jobs are probably the most important issue, before banks or real estate ... FOOD JOBS is packed with practical information, easy and even funny, very serious and accurate in its comments and advice. It is difficult to imagine how it could be better."
- Edouard Cointreau, founder and president of the Gourmand World Cookbook Awards

Do you want to turn your passion for food into a career? Take a bite out of the food world with help from the experts in this first-of-its-kind What Color Is Your Parachute? for food related careers.

Maybe you're considering culinary school, maybe you're about to graduate, or maybe you're looking for an exciting career change. How can you translate your zest for flavor into a satisfying profession? Should you become a chef or open a specialty foods shop, write cookbooks or try your hand at food styling? Culinary careers are as varied as they are fascinating--the only challenge is deciding which one is right for you. Filled with advice from food-world pros including luminaries such as Alice Waters, Chris Kimball, Betty Fussell and Darra Goldstein, Food Jobs will set you behind the stove of your dream career.

In this tasty, nourishing book, food industry veteran Irena Chalmers offers profiles of food jobs by the dozen--everything from the traditional (maitre d', caterer, dietitian) to the behind-the-scenes (restaurant consultant, kitchen designer, hotel promoter) to the holy-cow-I-can-get-paid-for-that? (yacht chef, tea taster, fortune cookie message writer). Chalmers provides essential information for getting started and succeeding in your chosen culinary role including job descriptions, candid musings on what the job really entails and who it's really for, and testimonials from the best in the field (Bobby Flay, Todd English, Gordon Hamersly, Francois Payard, Danny Meyer, Anthony Bourdain and more). The book also presents an array of resources on where to find more information to put you ahead of the competition. Bursting with real-life wisdom from those who've been there, Food Jobs will expose you to the myriad of different food jobs available and guide you to the one that's right for you.

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Friday, June 18, 2010

Great Price Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation

Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation Review

I'd give this seven stars if so many were available!

Mr. Hall has done a remarkable job to take a complex subject and break down into easily understood advcie without getting bogged down into cliches or pie-in-the-sky hyperbole.

I have searched far and wide and have found three terrific volumes, but this one is the best of the three and is the only one available on Kindle. Note that I once had a bakery in which one of my signature products was franchised in Oregon using the moniker Billy Bob's Pot Pies. Although the franchise effort was ill-fated, as vice president of the corporation, I learned a good deal along the way.

I also learned why, these days, beginning franchises is all but dead unless you have really deep pockets. I also learned why trying to breaking into supermarkets is even deader than franchising.

Thus, Sell Your Specialty Food is my pick for food producers hoping to break into wholesale food marketing in any format, but readers and researchers also should read Selling My Food To supermarkets; Kitchen To Market; Gourmet To Go - C. William Anderson, aka Travis C. Ward.

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ISBN13: 9781427798268
Condition: NEW
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Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food.

With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nation’s consumers now buy these upscale foods, compared to 64 percent just one year ago.

In Sell Your Specialty Food, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to:

Identify a winning product and its most appropriate markets.
Get your product ready to market.
Advertise, promote, and sell your product.
Create your own success niche. Professionalize your business.
Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.

Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success.

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