We are interested in the Lastest model of I’m Just Here for the Food: Version 2.0 I make this product appeal to young people

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Cover-to-cover
I probably have 150 cookbooks. The only two I’ve read cover-to-cover are this one and the sequel: “I’m just here for more food”. It’s simply essential.

I’m Here For the Food Too
I love Alton Brown and the way he shows the “science” of food. It is fun and you learn why things work or don’t work. I got this for the Hubby and he loves it. It gets him into the kitchen and it’s great.

I’m just here for the food
I am a great fan of Alton Brown’s and this book did not disappoint. It contains a lot of information about the cooking process and great recommendations on cooking utensils, equipment, other books, etc. It is a wonderful reference book!

About I’m Just Here for the Food: Version 2.0 detail

• Amazon Sales Rank: #234 in Books
• Published on: 2006-10-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 324 pages

Product Description

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I’m Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book.

This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: Version 2.0.. This special edition features 15 brand-new recipes, 20 pages of additional material, and 4 removable refrigerator magnets—along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.

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I would be grateful if you would give me the Interview
Cheers !.

We are interested in The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution You can see Now!

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Simple, Seasonal: Cooking From The Garden
Apron greens–the dandelion greens and mache–you pluck from the garden, cradle in your apron to the kitchen and toss with a sweet Viennese lemon and honey dressing: seaonal and simple. Alice Water’s THE ART OF SIMPLE FOOD almost immediately reminded me of my grandmother’s kitchen–the one I try every day to imitate. Locally grown and fresh means a walk out to the kitchen garden and, if there’s extra time, a jaunt over to the farm market. Every cook should garden and every gardener should cook–at least a pot or two of small root vegetables and greens and herbs on the stoop: there’s a maxim to try to live up to. Cooking should begin with the intimate knowledge of one’s ingredients–how to shop for them, how to store them, how to cook them–and, in the perfect world, how to grow them. On the first three of these counts Water’s again–as in her previous books on vegetables and fruits–instructs clearly and simply. (The Art of the Simple Book.) One probably can not hear to often that locally-try your own backyard-grown and fresh-picked today ingredients surpass all others. If repetition is a teacher, Waters will get us there. (Let me digress to say the Apple Tart on page 180 was delicious–I substituted the Black Twig apple for the Granny Smith, and the White Bean and Butternut Squash Soup on page 257 was perfectly tasty; actually the two dozen recipes I’ve tried so far–were all tasty!) I like that this collection of recipes begins with basics and hearkens to the garden. There are cooking from the garden cookbooks that should sit right next to this book: namely any cookbook by Perla Meyers: The Seasonal Kitchen: A Return to Fresh Foods is the gold standard–no longer in print, but still available. Next try Fresh from the Garden: Cooking and Gardening Throughout the Seasons with 250 Recipes, also only available used, and Meyers most recent book How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know. Other garden and farm market cookbooks should be on the cook-gardener-cook’s shelf: Andrea Chesman’s The Garden-Fresh Vegetable Cookbook and The Garden-Fresh Vegetable Cookbook and collections by Deborah Madison including Local Flavors: Cooking and Eating from America’s Farmers’ Markets. When it comes to growing what you eat The Kitchen Garden Grower’s Guide: A practical vegetable and herb garden encyclopedia and Organic Gardening: The Natural No-Dig Way are great starts to living Alice Water’s advice: Eat seasonally. Plant a garden. Cook simply. Eat together.

Better than good.
I went to Pastry & Baking School. I thought about going to the Culinary side and then I found this book. I have no desires to be a professional chef, but this book has taught me that I don’t have to be fancy to produce “Wow!” inducing food. I’d recommend everyone learning the important lessons she continually preaches:
1) Ingredients matter. Buy fresh, buy local. If your ingredients are crap, your finished meal will be, as well. I have to be honest, I can’t always do this (buy fresh and local), as others have stated. The simple cooking techniques helps bring out the flavor to it’s fullest, however.
2) KISS – I like her simplicity. Anyone can make these recipes with a minimal kitchen. When you start getting complex, I wonder what you’re hiding?

One reviewer complained that these are the foods we ate prior to refrigerated trucks. I’d argue that that’s precisely the appeal of this: Returning to our roots. I’d argue that our current obesity epidemic might be directly traceable to the over-abundance of our current fast-food culture. Maybe it’s time to go back to a time when obesity was a rarity. It wasn’t because people were starving, but because they had no choice but to eat locally grown, whole foods.

But that’s neither here nor there.

This book is a very simple book on basic cooking techniques. She teaches a very simple cooking philosophy that’s ingredient centered and describes why things work the way they do and how to play around to get different flavors through substitutions. Work through the recipes and pay attention to the notes. Pretty soon, you’ll be able to figure out, on your own, how to substitute things in and out. Come across something new at the store/farmer’s market? Chances are, you’ll be able to apply one or two simple cooking techniques that will give you a better idea of how to treat it in the future.

I don’t know about the rest of the world, but I’m tired of over-wrought, fancy for the sake of fancy food. Sometimes I just want a bowl of simple, well-seasoned soup and a piece of bread. I’m confident that with this as my guide, I’ll be able to accomplish this with ease.

Much more than I expected!
To begin with, I live in Thailand, and so almost all of the “seasonal” advice in this book is useless — except for the general idea, which is all-important: buy high-quality ingredients when they are in season. In Thailand, that would translate to “wait for the hot season before gorging yourself on mangoes, or mango-with-sticky-rice.” Most Thai fruits have seasons when they are at their best, so pay attention.

This includes the basic idea of “don’t just go to the market and buy an onion.” Some folks see an onion and grab it instantly, checking off that chore. Others inspect the onions carefully, waiting until they see a really gorgeous (and delicious-looking) batch. If all the onions look like junk, it might be time to put off onion soup to another day!

I have tried just one recipe so far: Braised Chicken Legs. It was very good, and I already know how to make it better next time. Talk about simple! Four chicken legs run about $2 over here, and then add garlic, onion, tomato, some chicken stock, plus a bay leaf and a pinch of rosemary. You’re probably looking at a total cost of $3-$4, and this recipe fed three people! Next up is probably the Chard Fritatta, which will become a Spinach Frittata over here.

My biggest surprise: I think I have actually found a replacement for my venerable “James Beard Cookbook.” This book is better, and it’s just jammed with recipes. I also think that it dusts “How To Cook Everything.”

Of course, on nights when I’m cooking Thai food, this book is pretty much useless, except for the general advice noted above.

—– REVIEW UPDATE —–

The “Spinach Frittata” was devoured instantly, and very yummy. I made the “Braised Chicken Legs” with my changes: first, throw in some cayenne or hot pepper (NOT A LOT, just a hint!). Second, add some chopped potatoes and turnips to the final braise. Third, put in some salt and pepper before it goes for its 45-minute final cooking. Results: everyone loved it! This may be the best chicken I have ever cooked in my life, or at least tied with that lovely Persian dish, “Fesanjan.” (Walnuts and pomegranate juice, oh yum!)

This book is a real winner!!!

Highest recommendation!

—– ANOTHER UPDATE!———-

By the way, Alice Waters agrees about the salt. For most meat, if you intend to salt it, you might as well salt it when you bring it home. This will accomplish two things: first, it will retard spoilage, but more important, it will make the meat taste “seasoned” rather than “salty.”

So, for “steak au poivre,” buy some yummy steaks, salt them when you get home, put them in the fridge, and then take them out 2-3 hours before cooking and rub ground pepper into them. The 2-3 hours will ensure that the meat is not chilly when it goes into the pan, and will enable the pepper to get into the meat and flavor it.

About The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution detail

• Amazon Sales Rank: #254 in Books
• Published on: 2007-10-02
• Released on: 2007-10-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 416 pages

Product Description

Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.

With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

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Bye Bye
Cheers and Care

Now I find Spain…A Culinary Road Trip I will think This Interesting ,and you can see that

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Loved it!
The gorgeous Spanish coutryside as visioned in “Spain” (the series) is amazing. I look (dream?!) @ the book and remember each episode, in detail.
Enough said…just enjoy.

Celebrity Spanish Travelogue
“Spain-A Culinary Road Trip” would be best described as “Jamon,Jamon (Ham,Ham)” like the Pedro Almodovar movie. There are plenty of hams on this journey–between Italian divo Mario Batali and actress/mother/wife of Coldplay’s front man Gwyneth Paltrow. “Spain” is more of a scrapbook than a cookbook. There are plenty of gorgeous sights–from the Costa Brava and Gibraltar to Frank Gehry’s modernist Guggenheim Museum in Bilbao. It is a feast for the eyes. As medieval pilgrims journeyed to Santiago de Compostela,so does the quartet- Paltrow,Batali,as well as New York Times food writer Mark Bittman and Spanish actress Claudia Bassols-make a pilgrimage through Spain.

“A Culinary Road Trip” does have some recipes. It’s classified according to region. There’s Valencia Paella,as well as Paltrow’s own take on clams (isn’t she a spokeswoman for PETA? Aren’t she&Chris Martin vegans? Nevermind) They get to see the Alhambra,go to Toledo,Madrid, and Barcelona. Their journey to the Basque region is somewhat disappointing–considering its uniqueness in Europe.

“Spain” is a feast for the eyes,but not so much for the kitchen. It’s a standard celebrity coffee table book. Not all who wander are lost…

Entertaining book with recipes
It is just another cookbook with recipes you can find in other spanish cookbooks unlike other Mario Batali’s books.

About Spain…A Culinary Road Trip detail

• Amazon Sales Rank: #183 in Books
• Published on: 2008-10-21
• Released on: 2008-10-21
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 384 pages

Product Description

From Mario Batali, superstar chef and author of Molto Italiano and Italian Grill, comes an eating tour throughout Spain with his friend Gwyneth Paltrow.

Spain…A Culinary Road Trip is the companion book to the prime-time public television series Spain…On The Road Again. The premise is simple: Mario Batali and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain–and in this series they will find it. Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer, and each pair will be lured into the worlds of the other.

The foursome take the ultimate road trip adventure, showcasing the pleasures of Spain, the country’s regional cuisine, art, history, and culture, as they’ve never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain.

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Cheers and have a GREAT day!
Cheers

This day I’ll introduce you about The Food You Crave: Luscious Recipes for a Healthy Life from amazon and I read about that ,I think that wonderfull.

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Excellent
I gave this book to my wife for her birthday and she loves it! Healthy, delicious recipe. Its the gift that keeps on giving! The only thing that could have been better is if there was a photo with every recipe.

Delicious!
Great recipes and photos – everything looks so appetizing. The best part is that it is good for you too!

If you want to eat right and stay healthy, this book is for you.
In this book Ellie Krieger shows you step by step how to eat right and still maintain your health. An excellent read!

About The Food You Crave: Luscious Recipes for a Healthy Life detail

• Amazon Sales Rank: #298 in Books
• Published on: 2008-01-15
• Released on: 2008-01-15
• Format: Illustrated
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 320 pages

Product Description

Do you think that healthy food couldn’t possibly taste good? Does the idea of “eating healthy” conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network’s Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she’s not about denial–no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don’t deny yourself butter–use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you’ll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.

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Hope you guys had a great weekend
Cheers

We are interested in the Lastest model of Top Chef The Cookbook You can see Now!

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Top Chef Cook Book
This book is a Christmas gift for my son-in-law who is a chef. The “Top Chef” TV show is a “must watch” for him, so I thought he’d enjoy the cook book as one of his gifts.

Tangy,Tart,Hot and Sweet
“Top Chef: The Cookbook” is a comprehensive,generously photographed guide to Bravo’s fun series. There are recipes, chef profiles, and catfights. The layout isn’t exactly reader-friendly (books about television shows tend to be that way) However, it is sturdy enough for use in a kitchen, and it does have some easy recipes (along with dainty elegant ones) Not all the recipes require truffles,white asparagus,etc.

“Top Chef” covers the show’s first three seasons in San Francisco, Los Angeles,and Miami. There are intros to each chef’s distinctive style. “Top Chef”,one would conclude,is the love child of “Iron Chef” and “Dinner Impossible.” In the new season,for example,the chefs have had to please Alinea’s Grant Achatz along with the Foo Fighters. They had to spontaneously make a soup,as well as cater for the rock group and their entourage. The challenges are riveting to watch. Unlike Iron Chef,Padma Lakshmi and Tom Colicchio bring in judges from the outside,who have their own tastes.

“Top Chef” has it cooking!

Beware of Sunflower Seeds & Carrot Loaf
Without a doubt this cookbook is a must have for any Top Chef fan. However, this book makes me seriously question the dishes cooked on the show. Last night I picked what appeared to be the easiest recipe in the book, the Sunflower Seeds & Carrot Loaf. If you remember Carlos made this amuse-bouche for a quickfire challenge in which contestants had to get their ingredients from a vending machine. The dish won the challenge. I followed the recipe perfectly and what resulted was one of the most phallic, God-awful things I have ever tasted. From the appearance to the lingering after-taste I have never had such a bad culinary experience.

About Top Chef The Cookbook detail

• Amazon Sales Rank: #51 in Books
• Brand: Chronicle Books
• Published on: 2008-03-20
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

Product Description

Pack your knives and go . . . straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef’s jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma’s outfits in Season 4.
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To day I find introduce you this The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show I will think This Interesting ,and you can see that

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A departure in style
Being used to a simpler format, I was distracted by the use of so many sizes and styles of type. I have two books by her and use them, but haven’t tried any in this one.

Satisfying and Quick Meals
I love Lynn Rosetto Kasper (even though I always think her middle name is Risotto). Her efforts to support local organic agriculture are terrific and the depth and breadth of her knowledge about food is amazing. She loves a good story to go with her meals and to entice the reader. Little introductions to the recipes provide humor and extra motivation to the chef/working mom’s out there with brains who need a smart & interesting boost at the end of the day knowing that the recipes will inevitably take a little extra time, but provide a way more satisfying experience. In my mind, that is the perfect cookbook for a working cook, one that is a little funny, a little smart, that motivates you even when you want to sit down, and rewards you with a thoroughly delightful result. This cookbook is no different from her others, but except for its intention to allow you to make dinner after work without being too time consuming.
I have only tried a couple recipes so far and adapted one for another meal. In each case the meal was as advertised, simple and made reasonably quickly. My family so far has loved each one. That is a home cook’s best praise.
My only complaint is that the style & size of the type-face throughout the book is changed to “add interest” I suspect. But it ubiquitous & over the top, only serving to make it hard for me to quickly browse the contents when trying to select a meal to make. I would suggest that future editions omit most of the high impact typesetting and thereby help save the reader even more time by limiting its distracting quality.

Creative Cook
My daughter bought The Splendid Table’s How to Eat Supper after listening The Splendid Table podcasts and wanting a book based on Lynne Rosetto Kasper’s and Sally Swift’s recipes and recommendations. I loved the book so much that I bought one for myself. The book has loads of pictures and many recipes are enhanced with variations and advice. In fact, the book is just plain fun to read! The menu suggestions on the inside of each cover will give your everyday suppers more pizazz and make company worthy meals a snap. This book is a gourmet-wanna-be’s dream.

About The Splendid Table’s How to Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show detail

• Amazon Sales Rank: #157 in Books
• Published on: 2008-04-08
• Released on: 2008-04-08
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 352 pages

Product Description

Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year.

As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.

This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.

How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination.

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Have a COOL !
Cheers

Have a nice time i find The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition You can see Now!

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Great Cook Book
This is one of many cookbooks I own and this is a nice one as it is fairly complete and has good recomendations from the test kitchen as well as good alternatives as well to the main dishes listed. It also is bound nicely and holds up well in the kitchen. I would recomend this book

Toss out your old cookbooks.
This is the best cookbook ever. I used to use my old staple popular cookbooks that I grew up on. But, I would always question “why” do they request this ingredient over that one. Or why do it that long way, can’t I cheat and do it the easier way. Well, this cookbook tells you the WHY reason behind all sorts of things which in turn makes you a better cook. They give you easier ways to do so many things, the best commercial product to use for the recipe and little pictures so you can SEE how to do the steps. Its simplified so you don’t have to stare at a wall of tiny words that look daunting. I give this cookbook to everyone for wedding gifts and new couples for housewarming gifts. I am always thanked later with so much gratitude.

FANTASTIC
Love the show and love this cookbook. The recipes are wonderful and so worth the extra effort.

About The America’s Test Kitchen Family Cookbook, Heavy-Duty Revised Edition detail

• Amazon Sales Rank: #299 in Books
• Published on: 2006-09-30
• Original language: English
• Number of items: 1
• Binding: Ring-bound
• 726 pages

Product Description

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall’s bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America’s most popular test kitchen’s approachable, no-nonsense voice.

These recipes will keep you busy (and your friends and family happy) for years to come, since we’ve included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.

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Have a COOL !
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We are interested in How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food I will think This Interesting ,and you can see that

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Better books around
I will admit up front that I do not have this edition, I own the prior one (yellow cover) but I can’t see how they possibly made it that much better. It was quite poor to begin with.

If you need a cookbook that will take you from novice to expert, teach you the basics and has many classic recipes like goulash, coq au vin and also teach you how to properly set a table then the New Doubleday Cookbook is the one to get. Bittman falls short on so many levels and it’s clear that it’s been overhyped. Perhaps all those glowing celebrity testimonials were paid for?

The New Doubleday Cookbook

Modern Joy of Cooking
Mark Bittman’s How to Cook Everything is a modern Joy of Cooking – a wonderful present for a bride. His suggestions for seasoning are very helpful and good.

practical, easy to read, love it
I haven’t had this book for more than a month and already I’ve used it a ton. I love the layout and the great tips. There isn’t any topic I can think of that he doesn’t cover. It’s a great, great book.

About How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food detail

• Amazon Sales Rank: #30 in Books
• Published on: 2008-10-20
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 1056 pages

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Cheers and have a GREAT day!
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Now I find The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs I will think This Interesting ,and you can see that

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as a gift
I gave this book to my mother as a gift. She reports that she just loves it. It does not have any recipes, but all the flavor suggestions are great. They tried bacon and herbs on salmon as directed and loved the flavor.

THE FLAVOR BIBLE – THE BIBLE OF ALL KITCHENS!
GET THIS BOOK! I LOVE THIS BOOK! This is the best book I have seen yet! As a personal chef wanna-be, a food network junkie and a lover of food, this will help me to make food taste GREAT! I never know what goes with what and this helps! This goes by alphabetical order so this is an excellent reference book for the most popular room in your house: the kitchen! I can’t wait to start using it!

Gift for a cook
I bought this book as a gift for someone that cooks. With its detail on mixing ingredients for different flavors I feel that it will be a great gift.

About The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs detail

• Amazon Sales Rank: #185 in Books
• Published on: 2008-09-16
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 392 pages

Product Description

Great cooking goes beyond following a recipe–it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.
Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, THE FLAVOR BIBLEis an essential reference for every kitchen.

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Have a Nice Days!
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To day I find introduce you this The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker You can see Now!

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I use this book almost every day
This rice cooker cookbook is an absolute essential in my kitchen. I have the Zojirushi NP-HBC18 10-Cup Rice Cooker and Warmer with Induction Heating System, Stainless Steel and adore it. I have found the cookbook to be right on target and have tried many of the rice recipes. My Italian husband says it makes good polenta. And the bean recipes are good too. You can’t go wrong with this book.

Eh…
The cookbook is alright… it could be better. I don’t really know what to say about it, its okay, but I’m not thrilled.

Happy Camper
This is an extremely well written cookbook with information on rice, beans, lentils etc that I never knew. Loads of recipies I want to try. It is an excellent resouce. I cannot imagine owning a rice cooker and not having this book.

About The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker detail

• Amazon Sales Rank: #435 in Books
• Published on: 2003-04-25
• Original language: English
• Number of items: 1
• Binding: Paperback
• 352 pages

Product Description

This book unlocks the rice cooker’s true potential. It thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean.

List Price:

$17.95
Amazon

Price:

$12.21 & eligible for FREE Super Saver Shipping on orders over $25. Details

Source From gourmetmall-20
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