The Williams-Sonoma Collection: Chicken Review

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(More customer reviews)Chicken...The Ooooold standby!....Whether you are doing a high protein diet,dinner on budget,entertaining dinner guests, or just looking for some new and flavorful recipes to jazz up your meals, this "Williams-Sonoma: Chicken" cookbook should meet your needs.
There are recipes for any occasion. The book is sectioned to easily find what your looking for. In 'The Classics' you'll find everything from how to roast the perfect chicken,to chicken pot pie. 'Spicy Chicken and Basil Stir Fry' and 'Chicken Saltimbocca' are among the easy fixes in 'Quick Suppers'. There are impressive recipes for 'Dinner With Friends", healthy 'On The Grill" meals and even a section to help you figure out great ways to prepare the leftovers!
The recipes and text by Rick Rodgers have good instuctions and are easy to follow. Most of the ingrediants may be found year round in your local market. Each recipe has a full page colorful picture of what the result might look like, and even if they don't look exactly like the picture, don't worry, they are still delicious and flavorful changes from the same old thing . Each recipe page also has an inset with some other helpful information. How to grind spices,using skewers,perfect pasta, are among the useful tidbits.
If you are a little tired of chicken, there are also included a few tempting dishes made with turkey, duck and quail. You'll find helpful tips on carving, making stock and how to choose and store chicken. There's a nice glossary and Index as well.It's a great collection with many choices.
Forget the Colonel....You'll get all the praise on these fabulous meals!.....enjoy.....Laurie

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The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup.Williams-Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find chicken dishes designed to suit any occasion -- from a casual lunch to a hearty Sunday dinner. This beautifully photographed recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf."It is my hope that cooking your way through this book deepens the pleasure you take in the kitchen!"

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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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The New Legal Sea Foods Cookbook Review

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(More customer reviews)I lived in the Boston area for over 10 years and went to Legal's many times for quick late-night meals (clam chowder or a fish sandwich to go) as well as for more elaborate meals on special occasions. I really liked the place a lot. So when I found out they had a cookbook, I thought it would be great to replicate some of the dishes that I'd really liked at home, esp. now that I'm living on the West Coast. The names of some of the favorites were there: Crab and Artichoke Hushpuppies, Baked Scrod, etc. But when I looked closely at these recipes once I bought the book, I realized that they are NOT the dishes that they served at the restaurants. The Baked Scrod at Legal's has buttery herb breadcrumbs, yet the cookbook describes it as a dish that's scrod, baked in butter and topped with lemon (and that's it - the recipe is really, really short). The Crab and Artichoke hushpuppies recipe doesn't have artichokes in the ingredients list. I'm not sure why artichokes are listed in their name then? And I remember there being artichokes in the version I've eaten at the restaurants. The key lime pie at the restaurants is somewhat like a light, creamy key lime cheesecake with a graham cracker crust, yet the recipe in the book is the standard more jelly-like key lime pie with a standard floury pie crust. I was really confused about how they could claim in the inner flap that this was "the complete guide to buying, cooking, and enjoying seafood - with more than 200 recipes - from the restaurant that knows it best." I guess they meant that the guide was from the restaurant but not the recipes? Overall, there's lots of advice on how to select and cook seafood and I'm sure it's all very useful to people who want to know more about that, but the book didn't serve the purpose I bought it for - to replicate favorite dishes at home.

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I Love Crab Cakes 50 Recipes for an American Classic Review

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(More customer reviews)A crab cake is a crab cake; but not to Tom Douglas. And to his credit he proves his point. This is not a man with to much time on his hands, he loves Crab Cakes and gives you the recipes to prove it. This book is great for the home cook or Chef that is looking to put something special together for their next dinner party. The Avacado and Crab salad, awsome. The Artichoke stuffed soft shell crab, fantastic and in the last few pages he reinvents how we look at the average fried crab cake by wrapping and steaming in banana leaves or making it into Crab Louis Cheesecakes, SOOOOOO good. It is a great one for your collection and the recipes will impress your guests.

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Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.

Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?

Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.

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