Betty Crocker's Quick & Easy Cookbook Review

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(More customer reviews)This book has some really good, quick & easy recipes. I bought this book since I don't have a lot of time to do cooking when I get home from work & it's given me some really good meals. The meals are so easy to make, most only have about 6 or less ingredients. My mother saw my book, liked the recipes so I bought a copy for her. My husband has made several recipes as well. He was impressed that the prep & cook time actually took 30 minutes or less & recipes are so easy!
A lot of the new recipe books contain funky recipes, but I loved this one because I would actually eat any in this book. Among some tasty recipes are Chicken Marsala, Thai Chicken Wraps, Skillet Chicken Parmigiana, One pot potatoes & chicken, Sloppy Joe rotini, Parmesan-Dijon Chicken, Five-layer mexican dip, Fiesta taco salad, Stove top lasagna, Southwest cheese and pasta, stuffed french toast, among many many others.
The neat thing about this book is that in the beginning of each section, it gives you some quick 1-Step ideas (for example - Poultry, it gives one step seasoning ideas such as italian seasoning, mesquite, cajun seasoning, etc.) that don't require an actual recipe.
Although this has many common meal ideas, many have a little twist that most of us wouldn't think of. The recipes are really quick & easy & delicious!

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The ultimate dinner solutions cookbook is back–in a new lay-flat, paperback comb-bound editionReady to get to work in the kitchen, this is the book that answers the question, "What’s for dinner tonight?" To get dinner done fast and still have a meal the whole family will enjoy, here are more than 300 delicious recipes for everything from appetizers to main dishes to desserts–all ready in thirty minutes or less. Readers will love innovative dinner solution ideas like Pantry Recipes and 1-Step Recipes that provide cooking options even when there’s no time to shop. For those who are really time-pressed, more than half of the recipes are Super Express, ready to eat in twenty minutes or less. With excellent choices for meat-lovers, vegetarians, and fish fans, the cookbook’s easy recipes combine familiar ingredients and convenience foods into creative dishes that are short on time but long on flavor. From shopping made easy to great tips and ideas for speeding up cooking, this cookbook is Betty Crocker at her best.

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Gordon Ramsay's Sunday Lunch: And Other Recipes From The 'F Word': And Other Recipes From 'The F Word' Review

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(More customer reviews)I am a typical male, not a very good cook, but fortunately I know someone who is, my wife. So rather than buy the book for myself I saw it as a good opportunity to kill two birds with one stone so to speak. A present for my wife with the added attraction of getting some of Gordon's meals thrown in, without having to pay restaurant prices.
By chef's own admission the food is simple, but innovative and exciting and I have been fortunate to enjoy several of the recipes already.
I admire Mr. Ramsay for trying to coax the British public into getting round the table together on a Sunday lunch time. Whether it will ever happen in our house where the members are usually scattered to the four corners of the property, doing their own thing. A tray on the knee, or even walking around with a plate in their hand, I have my doubts.
I do remember many years ago when I lived at home with my parents that Sunday lunch was a ritual that was virtually impossible to escape from. If you were not at the table, hands and face sparkling, you wouldn't hear the last of it until Monday morning.
However I digress, the book is a cook book. So is it any good. Well like the curates egg, it is good in parts. By that I mean, or so my wife tells me, that some of the recipes are excellent and some of them are OK and some of them she thinks she can do better herself, and who am I to argue.

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Taste of Home: Everyday Light Meals Review

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(More customer reviews)My wife is picking out new recipes from this book every day, and I have to say that this is a surprisingly consistent book when it comes to "light" fare. Most "healthy" cookbooks either contain only one or two winners, or have such delicious fare like sprouts and lima bean brownies. In this book, some recipes have been better than others, but all recipes so far have been good, and best of all, I've lost 30 lbs in the last 2 1/2 months! Granted, I've been working out as well, but I can honestly say this book has definitely had an impact on my weight loss!

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Indulge in delicious meals without an ounce of guilt! Treat your family to great-tasting food with over 400 healthy recipes and 90 complete menu plans to help you speed through dinner preparation. You'll discover how to trim excess fat, and reduce your sodium, carb, and calorie intake from your favorite meals. From savory appetizers to irresistible entrées, it's the most delicious way to eat light!

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Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again Review

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(More customer reviews)As the owner of a whole 'lotta cookbooks, I sometimes have to explain my theory of cookbooks to my husband. In the case of "Barefoot Contessa at Home", the recipe for Easy Cheese Danish is a perfect example. This recipe uses 6 ingredients plus seasonings. It can be made the night before you need it. Both of which translate into making my life easier. And it can be enjoyed by our family and our holiday guests for years to come. If you break down the cost of the book as to how many times we'll use just that one recipe, you'll see what a great value it really is.
And, of course, there are many more recipes included that make it even better. Most of the recipes are a creative version of standard fare, like a coleslaw that uses blue cheese or the jalapeno cheddar cornbread or the Chicken Salad Veronique. The book includes chapters entitled soup and sandwiches; salads; dinner; vegetables; dessert; breakfast; and others.

And I like it that Ms. Garten includes a recipe for "Chicken with Goat Cheese and Basil" that can be prepared in 10 minutes when, as she puts it "I'm too tired to cook." I LOVE recipes like that.
And, what about the "frozen berries with hot white chocolate"? Looking forward to trying that.
Plus, Barefoot Contessa at Home includes menu suggestions, which are helpful if you're in a hurry or need inspiration. Each recipe is partnered by a beautiful photograph so you can see what you're making and how it should look.
I like her style, I like her recipes and I like her cookbook.

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Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide.In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary.For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious.Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon.And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’t involve making complicated food!).Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort.With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

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Food in History Review

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(More customer reviews)Food in History is an excellent introduction to a piece of human history that is probably so obviously important it's not widely researched: the crucial part that food played and plays in human society. Sure, everyone learns about how the spice trade was a leading factor in the Age of Exploration, and the discovery of crop rotation in the early Middle Ages, which "killed more than one child's interest in history" as the author rightly points out. This book goes much farther than that, showing the development of eating habits from neolithic man up to the early/mid 20th Century. Along the way, the author points out some truths that will be unpleasant to the food faddists of the early 21st Century: Humans ARE omnivores by evolution, and salt is also an evolution-induced craving, are just two of the basic points in the story of humans and food. (Speaking of food fads, these aren't limited to our Century and the US, fruit was considered dangerous by more than one culture and for reasons that sound depressingly familiar concerning dietary recommendations today...)
In a survey like this one, it can't do justice to EVERY culture's cuisine, but it does come close. Roman, Arab, Indian, Asian, and the influence of the Americas on European foods are well covered. The prose is lively, much wittier than I thought it would be given the subject, but also scholastic.
Is this a "popular" history? Yeah, I would say so, but there is also great material in here for the student and historian. So much so, that Food in History would make a great supplemental book for a World History course. Highly recommended.

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An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

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Best Food Writing 2002 Review

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(More customer reviews)This compilation of food writing is perfect for the foodie who doesn't have the time to sift through enormaous piles of literature to find a handful of good essays. Especially interesting was the article entitled "Josiah & the Giant Onion", describing America's pathetic passion for gigantic chain restaurants.

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Betty Crocker's Cooking Basics: Learning to Cook with Confidence Review

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(More customer reviews)this should be your first cookbook, or if you already have others, well, don't let the title fool you. It has great recipes, with pictures for each of them and detailed instructions. I have over 50 cookbooks and if I had to choose just one, well it would be this one.
Simple recipes, "the basics" including a a chapter where it teaches you how to make a traditional thanksgiving dinner. Let me tell you that I did it this november 28th and guess what? It turned out to be great! My family couldn't belive I've done everything by myself. And it wasn't such a big effort 'cause it teaches you how to organize every single thing.
I love this book!!

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Today, many people find they don t know kitchen basics, much less know how to cook a meal. Betty Crocker comes to the rescue in Cooking Basics, covering all the information anyone needs to cook, whether they are just leaving home, or discovering a need to cook at any age. Using the 100 appealing recipes here, anyone can learn to cook a complete meal. Nothing is intimidating, and every technique, term and ingredient is clearly explained. Each recipe has its own two-page spread, complete with a photo of the finished food and how-to photos of techniques used in the recipe. It s never been simpler to create a great dish!Betty Crocker interviewed inexperienced cooks, to get just the the right recipes for this book, the ones novice cooks really want: hamburgers three way broiled, grilled or fried; Quick Lasagna; Teriyaki Chicken Stir-fry; Quick Chicken Soup; Shrimp Scampi; Quesadillas; Mashed Potatoes; Strawberry Shortcakes, and other tempting treats. Anyone can cook a dinner -- even entertain -- with these sure-fire recipes.Did you think only gourmets tackled Thanksgiving dinner? Not with Betty Crocker. Included is a complete Thanksgiving feast, with a timetable so everything comes out just right. Whether you want to host the show, or bring a dish to help out your host, this Thanksgiving meal is perfect for everyone.Also covered is how to set up a kitchen, how to read a recipe, a glossary of ingredients and a complete explanation of food preparation terms. Learn about fresh herbs--what they look like and how to use them -- plus complete easy-to-read listings of pasta shapes and salad greens. Sections on grilling, entertaining, table setting, and refrigerator and freezer storage guides complete the book, and make new cooks feel confident on all fronts. No longer does anyone have to be afraid of the kitchen. With Betty Crocker know-how and experience, you can cook up a great dinner!

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Slow and Easy: Fast-Fix Recipes for Your Electric Slow Cooker Review

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(More customer reviews)"Slow & Easy" has been a fast-fix for my family's mealtimes, which had hit the doldrums of SOS "Same-Ol'-Stuff". Now, armed with our first slow cooker [an oval 6-Quart Crock Pot SCCPTM600S with manual settings] and this cookbook, we have a spirit of adventure in the kitchen again. Who would have thought of doing Ginger Bread in a slow cooker?! I did the Pot Roast, too, and bought Cauliflower today to do the curried Cauliflower with potatoes and peas. So many interesting recipes to try! Beautifully designed and printed book.


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Slow cookers are incredibly popular among home cooks, and with good reason -- easy to use and cost, time, and energy-efficient, slow cookers are an ideal way to get dinner on the table fast. This book will provide slow cooker aficionados with expert advice on choosing the right slow cooker, tips on ideal foods for slow cooking, and of course, a wide range of great-tasting recipes.Whether you're a busy working parent cooking for a family or a hostess preparing make-ahead appetizers for a party, there's no question that the slow cooker makes preparing any meal quick and hassle-free. Haughton includes chapters on Appetizers, Dips, and Drinks; Soups and Chowders; Pasta and Pasta Sauces; Chicken and Turkey; Beef, Pork, and Lamb; One-Pot Meals; Vegetables and Sides; Breakfast and Brunch; Preserves, Chutneys, and Salsas; and Great Slow Cooker Desserts. The huge range of recipes highlights the versatility of the slow cooker -- there are 253 recipes in all, for tempting dishes such as Hot Artichoke Dip, Sweet Corn Chowder, No-Fuss Lasagna, Turkey Mole, Hungarian Goulash, French Toast Casserole, and Chocolate Creme Brulee. All the recipes include straightforward instructions and call for basic, fresh ingredients, and most dishes require only one pot to prepare. With expert advice on all things slow cooker and recipes for beloved classics and innovative new dishes, Slow and Easy is a must-have for every slow cooker devotee.

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The Sacred Kitchen: Higher-Consciousness Cooking for Health and Wholeness Review

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(More customer reviews)I opened the pages of this title expecting to read an extraordinary cookbook, but I found much more: a handbook for conscious living and for celebrating life in the food energies that we take in as nourishment for body and soul.
How many of us realize that the thoughts we entertain in our minds and hearts while we cook have a direct, tangible effect on the nourishing potential of the food we prepare for ourselves and our loved ones, family, or friends? If we think of kitchen work as drudgery and grumble and groan over the chores of meal preparation, how can we expect such a meal to taste well and be easily digested? If, on the other hand, we consciously channel positive, loving energy through our hearts and hands into the foods that we cook, we will create a meal that not only tastes wonderful but also heals and regenerates those who eat it.
The authors, Robin Robertson, a professional chef, cooking teacher, food writer, and author of five cookbooks, and Jon Robertson, an accomplished writer, editor, author, and researcher of sacred literature and spiritual philosophies, have put together a comprehensive manual for reclaiming the sacred in the seemingly mundane process of food preparation. Too often, valuable energy is wasted when cooking and meal times are regarded as time robbers which prevent us from accomplishing what we believe to be more important tasks. Correspondingly, we try to cut corners with nutritionally deficient fast foods and meals eaten "on the run."
The Robertsons suggest that by changing our attitude toward food preparation and by allowing the process of cooking to become a flowing meditation exercise, we can rediscover the art of creating meals that are truly wholesome and healing. They maintain that a positive attitude, expressed as loving energy, is the "secret ingredient" of the best meals.
"The Sacred Kitchen" offers many practical suggestions for cultivating such an attitude and for creating an environment which naturally supports the cook's efforts by allowing "Chi", the omnipresent universal energy, to flow freely through the kitchen and eating areas. This is the principle behind Feng Shui, the ancient oriental art of placing furniture, appliances, and objects in a way that maximizes energy flow and prevents blockages. Many kitchens have design flaws because their importance and functionality were not considered by architects who built the kitchen as an "afterthought" in the space left over after other rooms in the house. Using the art of Feng Shui, the authors present helpful ideas for how such problems can be overcome by strategically placing mirrors, plants, or wind chimes to realign the flow of "Chi."
Other suggestions in the book include exercises for finding centeredness within, creating a sacred ambiance through such means as special lighting or candles in the dining area, and for consecrating a meal gathering to a meaningful purpose by saying a blessing over the food and those who will be eating it. "The Sacred Kitchen" draws on ancient traditions and spiritual rituals from around the world for suggestions for special holiday meals and celebration dinners.
A selection of enticing recipes, such as Dharma Burgers, Gaia Vegetable Pot Pie, and Global Pizza, offer the cook many creative ways to explore not only the connection between lovingly prepared, wholesome meals and personal well-being, but also the undeniable relationship between our food choices and planetary environmental health.
A truly unique and enlightened book, "The Sacred Kitchen" is essential reading for anyone who yearns to recreate the comfort and warmth of hearth and home in a world ruled by fast food and the microwave oven.

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This book celebrates the everyday act of cooking as a sacred, life- giving activity and reclaims the kitchen as a temple in the home. Its recipes and sample menus are organized by theme and interspersed among chapters that include tips on using feng shui to supercharge kitchen space, learning to work with the chi (life force) in foods, and incorporating cross-cultural celebrations into mealtimes to bring friends and family closer together. Readers will learn how serving guests can be a part of fulfilling their dharma, why washing dishes is actually a form of yoga, and how to use chopping vegetables as a technique for relaxation. They'll also learn how to create and serve a host of mouthwatering and enlightening dishes, from Jade Ecstasy Soup to Summer Solstice Salad to Create Your Own Reality Sundaes.

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Lost Recipes: Meals to Share with Friends and Family Review

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(More customer reviews)Did I need this book? Well, I thought I might have done without it--until it arrived and I took it for a spin around the kitchen.
After reading "Lost Recipes," I was agog with renewed respect for Marion Cunningham. She is a woman with a mission--to encourage friends and families to sit down and share a meal, a simple one easily as satisfying (or even more so) as one calculated to impress. Her accessible presentation of the recipes in this book may well persuade even the most food-prep-averse to try out her dishes assembled from ingredients that are almost always more economical to purchase than to resort to mundane restaurant or take-out fare.
Virtually all of the recipes can be prepared with pantry staples or supplies from most any grocery store. If these dishes can't be put together in one go (or if the cook prefers not to), Cunningham offers succinct instructions on how to proceed in simple stages. There are a number of completely do-ahead offerings, and there's much to please vegetarians as well as those who choose not to combine meat and dairy, with a few easy and obvious substitutions.
The art director of "Lost Recipes" merits five stars as well. Layout and illustrations are gorgeous, and the book has an unusual, and most welcome, feature: a front cover that allows the brand-new book to lie flat, as well as providing a roomy pocket to accommodate jotted notes, clippings from newspapers and magazines, and other info that is likely to be lost rather than to be found and followed.
Cunningham enhances her text with relevant quotes on dining ranging from Brillat-Savarin to contemporary writers, many of which are unfamiliar even to rabid cookbook collectors. And as the holidays draw near, it's worth noting that this book is quite reasonably priced. "Lost Recipes" would make a fine gift for anyone from a kitchen neophyte to an experienced cook. Those belonging to the latter group may not have actually "lost" their versions of some of Cunningham's recipes; however, it is warming in every sense to be provided with friendly, workable examples of just how good these home-style dishes are, and how rewarding it is for harried folks (and who isn't, these days?) to relax and enjoy a comforting meal in good company.

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From:Marion CunninghamTo:The American home cookSubject (URGENT):The family tableWe need to lure our families, friends, and neighbors back to the table, to sit down and eat together. It is important that we be in charge again of our cooking, working with fresh, unadulterated ingredients. Enclosed you will find many simple-to-make, good-tasting, inexpensive dishes from the past that taste better than ever today. I urge you to try them. · Good soups—satisfying one-dish meals that can be made ahead· Dishes that can be made with what’s on hand—First-Prize Onion Casserole, Shepherd’s Pie, Salmon or Tuna Loaf· Vegetables baked and ready for the table· Real salads, substantial enough for lunch or supper, with snappy dressings· Breads and cookies, puddings and cakes that you loved as a childPS: There is nothing like the satisfaction of sharing with others something you have cooked yourself

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Never Take a Pig to Lunch: And Other Poems About the Fun of Eating (Orchard Paperbacks) Review

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(More customer reviews)I am a first grade teacher & have been using this book for the last 6 years in my classroom. It finally bit the dust last year! The kids' love all of the fun poetry! Great book to read with your kids.

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The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State Review

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(More customer reviews)Being a native Rhode Islander transplanted to New York I found myself missing the old RI grub. I longed for "tree all da way" and Palmieri's Pizza Strips and a cold Del's, but to no avail. Nothing here compares to a weiner from Olneyville.
Are these recipes exact duplicates? Not quite, but close enough to take the edge off the homesickness. I highly recommend this book to any lost Rhode Islanders longing for home-even just a taste of it. Just the names conjure up memories of Providence and the ocean--Silver Lake Pizza, Coffee Milk, Lemon Squares and Zeppoles, Rhode Island Clear Chowda or Buddy Cianci's Marinara Sauce.
Now--if I could just figure out how to make Allie's Doughnuts.....


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Granny's Delicious Dinner Recipes: From My Kitchen To Your Table Review

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(More customer reviews)I thought the cover looked very attractive and interesting, and I had read a review about this author.
She is a Southern Kentucky woman who married a Jersey Italian man. They have been happily eating together for 35 years is how she puts it.
After their visits to Italy, she had learned many Italian dishes first hand and experimented with them in her tiny kitchen, as she describes it.
There is even a lovely poem which she has about her tiny kitchen. Very lovely!
Each recipe is preceded by a beautiful color photograph of the prepared dish. What a great thing for a cookbook to have.
The recipes are very well written and the directions are easy to follow, best of all the ingredients are readily available from any grocery store.
I have tried many of the 40 recipes which are in this book.
I would highly recommend this book to anyone who loves either of these American Southern or Italian foods.
A perfect gift for newlyweds and anyone interested in cooking up full bodied wholesome meals!

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A Southern Kentucky girl married a Jersey Italian guy and they have been happily eating together for 35 years.Within this cookbook, I have compiled forty of our best and most favorite Southern and Italian recipes.All of my recipes are preceded by a full color photograph of the prepared dish. Fortunately for my husband, after photographing each meal, it was served for dinner that evening.As he told me upon completion of the editing and ultimately the publishing, in his own words, it was "the best book I have ever eaten".

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15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts, and More Review

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(More customer reviews)I was so excited to see that Dana Carpender was coming out with a 15 minute recipe book. I have the 500 low carb recipes book and am tremendously pleased with it, but this new book is so awesome that although I have used my 500 recipes book religiously for months, it has sat on the shelf for the last week. I have made a different recipe every night this week using this 15 minute recipe book and am enthralled. I've made Sour Cream Ham Supper (my husband loved this), Spanish Rice (scrumptuous, I think I found my new favorite), Beef and Artichoke Skillet (fabulous),Ham and Beans Skillet (so easy, and absolutely delicious), and tomorrow I'm making Pepperoncini Beef; I can't wait. I've never enjoyed cooking so much. All the recipes are so fast and easy. So far, they've all been extremely tasty, too. Dana, keep up the good work.

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Studies show that low-carbohydrate dieting works to take weight off and improve cholesterol.As more and more people switch to the Atkins diet or variations of it, they will need recipes!15-Minute Low-Carb Recipes offers over 200 recipes that can be made in 15 minutes or less. Capitalizing on the runaway success of 500 Low-Carb Recipes, this book offers all-new quick and easy recipes that will be a godsend to low-carbers everywhere.

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Everyday Dining with Wine Review

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(More customer reviews)Immer is truly becoming a resource for wine & food combinations! This is her fourth venture into publishing books on this, and each is just outstanding, fun, practical, and interactive.
Here she goes where not many venture, into inexpensive but good wines for everyday, home dining. She offers recipes paired with selections that one would not normally think of. Here she introduces us to what she learned in Spain --- having wine with our dinner, and not just our ordinay routine of trying to enjoy our favorite with everything, but reaching out to try Reisling with "Plank Cooked Salmon". I was not into this at first sight, but first bite changed it all. She is right on that the combo of the Indonesian Five Spice BBQ sauce lights up with a great WashState or Aussie or NewZealand Riesling.
There are more great things like this to try out, all lined up by grape type, i.e. Chardonnay, Dessert Wines, etc. This is nice way to venture out, e.g. try type normally wouldn't or go the other way and line up a recipe like "Turkey Quesadillas with Sesame-Sweet Potato Mole Sauce" and she what she pairs it with: in this case "Barrel Fermented Chard."
She writes with spice and it is just plain fun to treat your taste buds to new delights with the likes of "Chicken Legs Braised in Pinot Grigio Mojo" paired with a Pinot Grigio. Or for finale, how about "Ice Wine" with "Tropical Fruits on the half-shell with Banana Crunch Topping". Truly Yum!
Finally, couldn't resist letting you into some combos here that knocked me out: Spanish wines with Spanish Stype Scrambled Eggs with Chorizo and Manchego Fricos, and Cheese Grits with Shrimp and Chorizo. Great brunch or weeknight supper with an attitude!
There are some good color photos, source suggestions along with technique advice. This lady can cook, pair wine and entertain all the while. This is certainly a volume to put in your collection and give away to those friends who need this jumpstart in their wine/dining life.

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Andrea Immer has one of the world's best, and least pretentious, wine palates.In her debut cookbook she proves that her taste in food is just as finely honed and down-to-earth.Presenting 125 recipes that pair magnificently with wine, she shows how to bring these great flavor combinations to the dinner table—with minimum fuss and at minimal cost.Her food and wine matches are guaranteed to make even weeknight meals special occasions.Wine enthusiasts and epicures alike could not be in better hands:World-renowned Master Sommelier Andrea Immer is also a graduate of the French Culinary Insitute, where she refined her already formidable cooking skills and understanding of food flavors, and where today she is dean of wine studies.In her new book, she solves that most vexing dinner dilemma—which wines to serve with what foods. Drawing on her sophisticated understanding of tastes, she offers up internationally inspired delicacies like Cumin-crusted Lamb; Fettucine with Proscuitto, Sage, and Mushrooms; or Tarte Tatin with Bourbon and Vanilla. She also offers down-home dishes like Fast-Track Baby Back Ribs, Turkey Quesadillas with Sesame Sweet Potato–Mole Sauce, or Cheese Grits with Shrimp and Chorizo.Everyday Dining with Wine is filled with recipes emphasizing a robust harmony of flavors for every course from soup to dessert.Andrea believes that wine should be a part of everyday dining—for both pleasure and health. With this book in hand, you can choose a recipe and then find the wine that complements it best, or start with a special bottle and discover its perfect food partner.Here, too, are Andrea’s answers to such common and perplexing questions as "Where should I store my wine?”; "Once I open a bottle, how long will it be good?”; "Does the shape and quality of glassware matter?”Wine and food belong together, whether for a weeknight meal or a dinner party. With Everyday Dining with Wine there is no guesswork involved in making any meal a cause for celebration.

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Tyler Florence Family Meal: Bringing People Together Never Tasted Better Review

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(More customer reviews)This is a sturdy cookbook, but also one that tells much of Tyler Florence and his family. He gives an eloquent introduction: family is the people you spend a great deal of time with, care for and trust...a two-way street. Then he has pages throughout that tell a bit about his family and friends with pictures. He explains what a family meal is to a chef. This book is very similar in style to his book Dinner at My Place.
The pictures of the recipes are luscious. He tells a small amount about each recipe, such as how he discovered his recipe for creamed spinach, omelets are a test for young culinary cooks and how his friend went on a quest for the perfect chocolate chip cookie. It contains recipes for: brunch, simple dinners, salads and sides, easy desserts, potluck, southern, soups and starters, mains and sides.
These recipes are not the simplest, but not all that difficult. Many have a lot of steps in them. But there are some really good ones that have been hits in our household: Tolan's glazed turkey meatloaf (which we have even used beef instead of turkey for an ingredient), Chicken, avocado and bacon salad, Chili relleno rice, Porkie pie, and probably the best Beef Wellington recipe.
Cookbook collectors, fans of Tyler Florence and those who would like some different recipes would appreciate this book.


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The star of the popular Food Network series Tyler’s Ultimate, Tyler Florence is famous for championing simplicity, freshness, and culinary honesty in cooking. Now, after more than a decade spent tracking down some of the world’s most flavorful recipes (and debunking a generation of novice chefs’ culinary fears), Tyler brings it all back home to celebrate the pleasures of cooking with wholesome, local ingredients.His easy yet toothsome recipes exemplify the message that restaurant chefs from coast to coast have embraced: Local foods, cooked in season and prepared simply but with care and thought, are the best meals you can eat anywhere.

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Stirring The Pot Review

Average Reviews:

(More customer reviews)When I first noticed that Tyler was releasing two books the same month I thought it was a ploy to sell twice as many books. When I looked through them however, I realized that they were really very different in style. Dinner at My Place offers menus for meals, although any of the dishes can be prepared independently. The theme is more about creating whole meals for friends and family. Stirring the Pot is more about teaching different cooking techniques and what types of dishes are best produced using those techniques. There are lessons on stocking your kitchen, purchasing gadgets, sharpening knives, etc. But then the book's chapters are titled things like "Roasting," "Braising," "Frying," etc. Each chapter offers a selection of great recipes using that cooking method. I understand why Tyler released the books separately, but I also know why I purchased both of them. Because they are great!

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? A hands-on guide to help readers fall in love with their kitchen again.
? Inspiration for home cooks to reach that "light bulb moment.”
? Opens with a hardworking front of book: "The Anatomy of a Knife,” "Pots and Pans You Can't Live Without,” "Good, Better, Best” (Tyler rates the latest gadgets and kitchen equipment).
? Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the "Ultimate” pantry.
? More than 100 must-master recipes.
? Loaded with photos, including one of every recipe.

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