| Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Publisher: Knopf |
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| ISBN: 1400041201 List Price: $25.95 Amazon Price: $15.57 Usually ships in 24 hours |
Avg Cusomer Rating: 5 Reviews: Summary: I read the book twice I am a restaurant professional with thirty five years back of the house experience. I know what line cooking under pressure is all about. I thought this book was an accurate and very entertaining portrayal of life in a high volume kitchen. Bill Buford is firstly a literary writer from the New Yorker, so his prose is witty and to the point. He is able to capture all of the personalities that surround him and charts his journey from raw prep cook who slices his finger on the first day, through the pasta station and finally to solo stints on the grill. His observations about celebrety chefdom, restaurant management and looking for truly rustic Italian culinary roots are thoughtful and laced with enough laughs to keep the pages turning until late at night. Like 4 A.M. for this night shift person. Summary: Outstanding read This book is entertaining, and hilarous. An absolutely must read for any amateur cook or would-be chef. Summary: well done but I wanted medium rare Quirky, madcap cast of character, whose devotion to cooking really comes through in this book. Very insightful as to the goings on in a professional kitchen and the prima donnas that call them home. At times, however, the writing does seem a bit tedious and felt hard to digest. If this book was a steak it would be thick and flavorful but a bit overcooked. Summary: |
| Daisy Cooks!: Latin Flavors That Will Rock Your World
Publisher: Hyperion |
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| ISBN: 1401301606 List Price: $29.95 Amazon Price: $18.87 Usually ships in 24 hours |
Avg Cusomer Rating: 4 Reviews: Summary: Latin At Heart When this soul food loving, African-American was asked by her Turkish-American boyfriend to prepare a Spanish fiesta for his birthday, I turned to Daisy Martinez. I'm a big fan of her cooking show because she makes everything look fun and easy. Her book is exactly the same; fun and easy. I was able to prepare a delicious, latin meal of steak, rice, beans and tomato salad for 10 people! The recipes were so simple that I memorized them the day before fooling everyone into thinking that I did it all on my own. Thanks Daisy! Summary: Rice and Mush? As an accomplished Italian/American cook who's trying to learn how to cook a few simple Latin dishes, I thought this book was THE book to have. I was a little disappointed, though, in some of the recipes. After scouring several supermarkets and bodegas, I finally purchased all the ingredients needed to make the sofrito, rice and beans and sweet plantains. I followed Daisy's clear and concise recipes TO THE LETTER. For the rice and beans, she says she does not rinse the rice and she uses Carolina Rice. Well, my rice was VERY tasty, but it was MUSH! In speaking to some "Nuyoricans", I learned that long grained, Carolina rice is the WORST to use. Additionally, her recipe calls for way to little oil. Sooo...I ended up with a full garbage can and an empty stomach. The pork chops were OK but not spectacular or even good enough to make again, considering they are fried (as is a lot of stuff in this book). The plantains were deee-lish, but what could go wrong there? I am a little annoyed because now I have a freezer full of sofrito and I'm reluctant to try anymore recipes from this book. I give this book 3 stars because the instructions are fabulous and easy to follow, the tips are good and it's presented nicely (although we could use more pictures of food and less of Daisy). I'm glad, though, that I didn't pay the 30+ dollars to buy it off of her website. So far, I'm not impressed. Summary: Daisy Really Knows How to "Salsa" As a Puerto Rican cook myself, and growing up with a mother and two aunts who were excellent cooks themselves, I was very interested in Daisy's recipes and how they compared to what I was familiar with. Daisy uses the same wonderful spices and preparations. Her explanations were easy and fun to follow and the rice and other dishes were great. I also bought two more books for gifts. I only wish that it could have included more pictures of the recipes. However, I loved her background family info. It was very interesting. Thanks Daisy, for putting down those wonderful recipes in print for our enjoyment! Summary: |
| My Life in France
Publisher: Knopf |
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| ISBN: 1400043468 List Price: $25.95 Amazon Price: $16.35 Usually ships in 24 hours |
Avg Cusomer Rating: 4 Reviews: Summary: A happy book For an American ex-pat, living in the South of France, this was an especially interesting book. Not just the colorful description of a successful and happy life, but how, this tall Californian, who has never been in France and did not speak the language managed to make it a success. Julia Child's positive attitude, her curiosity and her talent to pick the good things out of this foreign and strange country, won her real friends among the French people and enriched her life. Her energy was impressive. After a short while, she mastered the language, she studied in the best French cooking schools, held cooking courses for Americans in Paris and started to write her now famous Cook Book. She also had time to enjoy life in France. The reader, through her happy book learns to know a lovely, interesting and pleasant country, which's population knows how to enjoy the pleasures of life, especially good eating and good wine. Those who read her Cook Books will be interested to find out how she acquired the Knowledge that went in to writing these very successful books. Summary: An Intimate and Mouth Watering Memoir This is the truth, that I'm almost embarrassed to admit: First off, my limited knowledge of Julia Child was reduced to perhaps a snippet of her show on television in passing, but more than that, Dan Aykroyd's send up of her on Saturday Night Live.Here's the other thing: I thought she was British.Whoops. California girl, Pasadena California. So I'm not sure what drew me to this delightful and informative bio, other than perhaps I thought it would do for France what Francis Mayes has done for Tuscany, it's people , and it's food. Her prose is breezy and sweeping , since she's covering nearly fifty years in a short amount of time. Her love for her husband, and the various parts of France are in strong evidence, but her passion for food is what obviously drives her. The fascinating thing is seeing how that passion and near obsession is cultivated, through her gourmet education, and later writing her cookbooks and doing her television show. I suppose the ultimate would be to hear her voice while relaying these stories, but it's easy to imagine her as she's telling them. Or maybe that's still Dan's voice in my head. Either way, they're great. Summary: My Life in France The personality of Julia Child shines through her writing. A quick read that is very informative as well. Summary: |
| Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Publisher: Ecco |
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| ISBN: 0060734922 List Price: $34.95 Amazon Price: $22.02 Usually ships in 24 hours |
Avg Cusomer Rating: 5 Reviews: Summary: Taste of Home Entertaining picked the perfect Chef to work with, this is wonderful! Mario Batali entertains us all on Food TV with his incredible knowledge of Italian Cuisine and now we can make these dishes ourselves. I use this when hosting parties because of the vast array of appetizers available. They are easy to make and you can find the products in most grocery stores. Maybe even the Boar! Summary: Great Recipes - If you can find boar It's a beautiful looking book, with several recipes that look very tasty, but it requires some ingredients that you certainly cannot find at your neighbourhood grocery store. Furthermore, although I am admittedly far from a professional chef, I do not think the recipes are all that easy to make, even if you can find the ingredients. But if you live in Soho, NYC and have access to specialty stores & are a pro in the kitchen, you probably find these recipes great & simple. Summary: Another winner from the American Italian cooking master If you love to cook and eat Italian food this is the book for you! To put this review into perspective for you, it is written by a serious student of cooking that has been actively studying food on their own for 25 years. I have been focusing on Italian food for the last 10 years. My favorite cookbook is "The Professional Chef" by the Culinary Institute of America. Each trip my husband and I take to Italy we find new dishes to love that we want to recreate at home. With Mario's book you can bring your vacation home to your own kitchen. His directions are extremely easy to follow, dare I say they appear to be foolproof. My husband loves to look at the glossy pictures in the book and pick out dinner. If you like to see pictures of the finished dishes this book has plenty of pictures to satisfy that desire. I use this cookbook on a weekly basis and have been pleased with every recipe that I have tried. Mario's recipe for Osso Buco (page 363) is worth the price of the book alone. My husband loves the Chocolate Hazelnut fritters (page 477). I believe that there is something for everyone in this book. If you are looking to expand your Italian cookbook library, take a look at the "Harry's Bar Cookbook". It is written by the owner of the famous bar in Venice, and is a fabulous addition to any cookbook library for those that love authentic Italian food. You cannot go wrong with this book if you love serious Italian food. This is one of the most used books in my cookbook collection. Even with 500 cookbooks to choose from I frequently find myself reaching for this book. Unlike other cookbooks, this one obviously had all its recipes tested many times. I have made more than 50% of the recipes in this book and everyone has turned out well. Kudos to Mario for a fantastic effort and an exceptional end result. Summary: |
| Kitchen Confidential: Adventures in the Culinary Underbelly
Publisher: Harper Perennial |
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| ISBN: 0060934913 List Price: $14.00 Amazon Price: $10.78 Usually ships in 24 hours |
Avg Cusomer Rating: 2 Reviews: Summary: Gonzo fun but marred by strange homophobic remarks Bourdain thinks he's a bad*ss because he did a lot of drugs and eventually succeeded as a chef. He's not. This Vassar-educated "rebel" comes off as a loudmouthed jerk a lot of the time--which makes for entertaining reading...except when he makes one of his numerous homophobic remarks. He claims to have no trouble with gays, even writes nicely about some gay owners he used to work for, but he also seems to have discomfort with "sensitive" types he has known and rips on a gay waiter who dared to sue him--making a disgusting remark about microbes related to what he assumes to be the waiter's personal practices. Doth the man protest too much? Summary: Can I have a side order of Disturbing mixed with entertaining? This book kept you on your toes. Anthony Bourdain describes, in sometimes too much detail, the inner workings of the kitchen of restaurants throughout New York City. He was a success...he was a failure...but whatever he was, it was always entertaining. His book is interesting because 98% of the general public only see the inside of a restaurant dining room. They see the nonruffled waiters. We see the host. For all of the serenity of the dining room...Bourdain quickly introduces us to the mayhem that exists behind those doors of the kitchen. If you are offended by sexual talk and escapades, then this book may overwhelm you. If you are offended by strong talk and colorful language, then this book may bother you. If you take this book for what it is worth--an inside view of a chef's life and willing to roll with the punches, you are in for a wild ride. There were several chapters that were of great interest to me--A day in the life of the chef. Reading about their crazy hour schedule makes you appreciate their food and their work even more. It is not an easy life. Predictably, one of my favorite chapters was discussing what not to eat and when to not eat certain foods like No Fish Monday. If you like old fish that has sat around for 4 days, then Mondays are a perfect time to order the fish. The authors experiences in Baltimore and Tokyo were also both interesting as well. The one thing that I enjoyed reading was how he described his failures. He did not pass the blame. He blamed himself for accepting jobs. He blamed himself for taking the money instead of taking a job that he felt he would succeed it. It was an honest declaration. The book is a good read. Bourdain does not come off particulary really likeable but he comes off as human and thats important to note. If only the television show could have been as good as the book...maybe if they moved that show to cable, it could have been. Well done, errr, I mean, Medium done job Mr. Bourdain. I just may have to track down some of your other works. Thank you. Summary: Sick, twisted, and fun! We love Les Halles. And it's even more marvelous knowing that the master chef there is an insane man who describes the production of his three-star meals as the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. One of the reviews describes Bourdain's book as "the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years." Perhaps that's why it's one of our favorites! Summary: |
| The Whole World Over: A Novel
Publisher: Pantheon |
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| ISBN: 0375422749 List Price: $25.95 Amazon Price: $16.35 Usually ships in 24 hours |
Avg Cusomer Rating: 1 Reviews: Summary: Yikes, this was frustrating! Like most people, I bought this book by Julia Glass because of her "Three Junes." I struggled through it, not quitting because I was hoping that it might correct itself, was leading to something, or that the rambling and disconnected writing -- full of so much superfluous detail (example: Toward the end of the book, the characters, most of whom are quite unlikable and often cartoony, play Scrabble and we get to play along, learning what words they play and where, even though this has nothing to do with the plot line, what there is) as to be ridiculous. The book had the feel of someone writing frantically to fill pages because there was a deadline looming. I heard myself saying or thinking as I began another long section: "Good God, where are we heading here, why are we being told this?" I also realize that a protagonist is a cook, but the attention to meal descriptions became laughable. I am a prodigious reader and also a writer and admire the craft. I admire Ms. Glass, and I know she is a pro, but I feel badly for her that her editors allowed this one to see the light of day. But here's the good news: Books I have not liked have been known to win major literary prizes. So . . . . Summary: Wow, this is a tough crowd Am I the only one who found this book more cohesive than Glass's first? I enjoyed both. The Whole World Over is full of life, full of the way real parents relate to their children -- partly generous, partly narcissistic, all intense -- and full of the ambivalence that is present in most relationships. I appreciate that the children in the book are never totally reduced to cuteness. If you are looking for a total immersion in downtown NYC as lived in by complicated middle-aged people, you will find it here. Agreed that there is too much about food and too much detail, but overall I found the book a very satisfying read and I continue to mull over the characters. It is a book full of loss and birth and loss. It reflects, without cliche, the very many different ways people make lives for themselves and find connection. Summary: "Breaking through the baby cross-roads" Author Julia Glass in her new novel The whole World Over presents life through the eyes of an eclectic collection of characters whose lives intersect throughout the few years leading up to the fateful events of September 11th. Greenie Duquette thinks she has everything. A successful Greenwich Village pastry chef, Greenie owns her own catering business, and is married to psychotherapist husband Alan. They have a four-year-old son George, who is an avid reader and somewhat of a child prodigy. But Greenie's tranquil and settled life belies fact that she's just aching to break out of the mold. When her best restaurateur friend Walter tells her of a job opportunity to be private chef for the Governor of New Mexico, Greenie jumps at the prospect. She doesn't hesitate to move to Santa Fe, taking the young George with her. Alan, of course, is slightly chagrined, underhandedly resenting Greenie's success, but stubbornly refusing to join her. As a result, the couple's marriage slowly fractures and they drift apart. Greenie hooks up with Charlie, a handsome old flame, whilst Alan discovers that he once fathered a child with Marion, a high-school sweetheart. Meanwhile, the inexplicably blessed and footloose Walter becomes embroiled in a romantic entanglement with Gordie, an attractive attorney, who is in long-term relationship with Stephen. Stephen and Gordie are Alan's patients, and both were thinking of adopting a child until Gordie unceremoniously dumped Stephen. But is Stephen's passion for child rearing only masking his heartbreak, in which the bubble might ultimately, burst? The passion of the young twenty-something Saga - who coincidently meets Alan on the street - is to care for lost animals. She hooks up with the older cynical Stan, an organizer of a group of people to look out for strays and rescue abused animals in Manhattan. Saga is trying to take back her life after suffering from a devastating brain injury. She not only finds solace in Alan's friendship, but also seeks comfort with Scottish bookseller Fenno McLeod. Together with a large supporting cast, Glass' characters are consistently orbiting each other in a type of six degrees of separation-like fugue, where the actions of a person in New York at the end of the day influence the life of someone in Santa Fe or San Francisco. The central protagonists in this novel always seem to be yearning for the same things - love, respect, and even babies, and all at various times are plagued with doubts, regrets and agonies. Deep down Greenie yearns to escape this city, and getaway from the anxieties of how to get along with her husband and how to afford a home where her son can have a real room. Walter is glad to be sentimentalist, and is unashamed of the homeliest pleasures, but his life is thrown into chaos when his young nephew arrives from San Francisco to stay for an extended period. Saga is confused and in pain and humiliated by the inability to recover parts of herself that she could almost recall. And Alan must wrestle with his own demons, especially with guilt over his infidelity with Marion all those years ago. As the past progressively encroaches on the present - there are meticulous back-stories on each character - Glass steadily draws her protagonists into the chaos of 9/11. Greenie - obviously the central character - is unable to deny the reality of her situation - she can evidently have a great life in Santa Fe, but her dilemma is whether she can forsake her marriage and her husband for this life. Soon she discovers that her two worlds are not as easily separated, as she believed. These people inhabit a loaded, political, euphemistic, and convoluted world and although they might venture into "the whole world over," in the end they return to their separate colonies. The themes of baking and cooking appear throughout and it's as though Glass is almost intent to liken her characters to recipes. The realization, however is that people are in the end not at all like recipes, "you could have all the right ingredients in all the right amounts and still there were no guarantees." Meticulously written, The Whole World Over is a conversationalist's delight. The dialogue is witty and clever - keep in mind, these are all highly intelligent and cultured people, who also just happen to be remarkably spirited and who set upon life with a gusto that is undiminished, and almost certainly revered. At over five hundred pages, the book is indeed a weighty tome, and sometimes it is not as tightly knit, as it should be. The convoluted storyline - as it switches from Santa Fe, to New York and then on to Maine - along with the endlessly droll conversations end up making the novel a bit tedious. The characters are nothing if not educated and presumably smart enough to work their problems out and along the way, they are constantly tested by events often beyond their control. There is so much life embedded in these characters that you can forgive any of the novel's apparent shortcomings. Mike Leonard July 06. Summary: |
| 21 Things I Wish My Broker Had Told Me: Practical Advice for New Real Estate Professionals.
Publisher: Dearborn Real Estate Education |
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| ISBN: 0793154375 List Price: $17.29 Amazon Price: $15.48 Usually ships in 24 hours |
Avg Cusomer Rating: 4 Reviews: Summary: Great resource for new agents! Reminds agents that they are self employed and need to promote themselves more than their agency. Summary: worth reading As a broker of a mid-size firm I found this book helpful in explaining to newbies exactly what they are in for. Summary: eh... This book is so 90s. The cell phone on the front cover gives an exact indication of how up to date this book is. I thought that as a new agent, I would hear some secrets about how to prospect and get started. This book is more for people who are taking the real estate class or have just passed the exam. Do not buy this book. It is a quick read, so if you really want to read this, go to a bookstore and browse through the book for 5 minutes. Summary: |
| The Best Light Recipe (The Best Recipe)
Publisher: America's Test Kitchen |
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| ISBN: 0936184973 List Price: $35.00 Amazon Price: $22.05 Usually ships in 24 hours |
Avg Cusomer Rating: 5 Reviews: Summary: Just what I have been waiting for For the last 8 years since leaving home I have been figuring out how to convert all my parents old recipies to be healthier. This cookbook does not always go as far as I would, but it does have really great recipies and has finally solved some of the recipes I had not figured out yet (biscuits being the best find). I have not made anything from this book that wasn't great so far! Even better, the authors choose to not give recipies that are poor imitations, and this is something I really dislike about other healthy cook books. Instead of giving a bad pie crust recipe they suggest making cobblers, and I really appriciate that honesty in this cookbox. If you are looking for a recipe book that allows you to make healthy versions of all the staple foods you love, look no further and pick up this book! *(Health Freak Disclaimer) I have to agree with the reviewers who said that the only dissapointment is the one-directional approach the book takes to healthier eating by reducing calories and fat. I never cook with "bad" carbohydrates, replace all white sugar with other sweeteners and take other such steps to make my food more healthy. What I can say in favor of this book, is that even though I have modified every recipe to replace white flour with whole grains, and white rice with brown and sugar with agave or date sugar I have had everything turn out great. If you are used to converting recipies like this anyway then this book will provide a much better starting point then other cook books. I have made the biscuits with WW Flour (they turned out great). I modified the carrot cake recipe to replace white flour and sugar and I modified the veggie bell peppers by using brown instead of white rice. I modified the banana bread to use WW flour instead of white. I would prefer the authors had already done these conversions, but the truth is that they are easy and by using "standard" igrediants they will reach a much wider audience. Summary: Wonderful book for healthy foodies! This "light" recipe collection is such a joy to try out. So far, I have tried making the chocolate chip cookies, oatmeal cookies, cheesecake and pasta dishes (as you can see, my priorities are set the dessert way). They have all turned out delicious despite the recipe's call for substitutions with lower fat/calorie ingredients. This is very important to me as a food enthusiast and health maven. Although I try to maintain a healthy lifestyle, I love food! This food allows me to enjoy many kinds of fares (such as fried chicken, mac'n'cheese, chicken parmesan and spaghetti with meatballs) with less guilt. The recipes in this book may skimp on fat and calories but they are chock full of flavor! However, it must be duly noted that this is not a book for dieters though it might be helpful. All in all, I really enjoyed the recipes I've tried so far and I can't wait to try more! Summary: A True Kitchen Essential for Low Fat Cooking Christopher Kimball and the chefs of America's Test Kitchen/Cook's Illustrated (ATK/CI) have long been noted for their tireless devotion to perfecting "everyday" foods. In our kitchen, their Family Cookbook has been the go-to guide for anything that I was making for the first time. However, low-fat and low-calorie it was not, and my fiance and I had decided to drop the extra pounds that we had gained over the years... Enter the Best Light Recipe cookbook from ATK. We have been counting calories and eating "smart" for the past 3 months, and use recipes from this book at least 4 times a week. We have tried every main course recipe and many of the appetizers, soups and salads, and have thoroughly enjoyed 98% of them. (I would consider this phenomenal for any cookbook, even the others published by the editors of CI!) Each recipe has detailed calorie, fat and nutritional information for each serving. And speaking of servings, this cookbook does not use the same trick as other light cookbooks and magazines (i.e. Cooking Light) in that it's serving sizes are very generous and filling. Also, there is a narrative for each recipe describing how they cut out calories and/or fat without significantly affecting taste. Variations of many recipes are given, which helps avoid "recipe fatigue." I can't imagine a better cookbook for calorie counting or a low fat lifestyle. Previous reviewers have complained about the lack of low carb recipes. These reviewers are correct: the recipes are not low carb and do not claim to be. The recipes are, however, delicious and lower in calories than anything comparable in taste. Take it from us, low calorie diets work. We're at 63lbs lost and counting! Summary: |
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