Editorial Review

In the past few decades, many of us have become sophisticated about food, but we have not given the same attention to what we drink. In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.

She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.

Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.

How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time.

"It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care..."

"A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant

"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish

"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen ... Read more

Reviews

Cheers
Nice little book for my Kindle. Lots to learn and very good hints and tip. This is a subject of which I have only a smattering of knowledge, I should say. So as an occasional drinker, I am finding this read useful. Good to pickup right before the holidays!

Just had to add, after spending some more time with this little gem, it's really worth a read. Very well written and evocative. Heck, it even drove me to Amazon to hunt for a certain tea!

Effervescent and Engaging
This is a must read. The writing is lovely, lively, and engaging. I am blown away by her knowledge and enthusiasm for the subject. It's infectious: like the other reader, I was inspired to search for a delicious tea online, as well as brew myself a pot of my own. The ingredient lists are short and simple, with readily available ingredients (with the exception of the author's reliance on blood oranges. Maybe they are more popular in England?) The recipes are vibrant, elegant, and interesting. She has a great recipe for chile hot chocolate that is so simple and delicious, it is worth reading the book alone. As you can tell by my attempts at a glowing review, I truly loved this book, and would highly recommend it. ... Read more

Editorial Review

More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

• New England Clam Chowder
• Wild Mushroom and Barley Soup
• Curried Crab and Coconut Soup
• Raspberry-Nectarine Gazpacho
• Cucumber-Buttermilk Soup
  

Reviews

Lives up to expectations., December 10, 2007
I had high hopes for this book. My boyfriend and I have visited the New England Soup Factory frequently and have always been impressed by the array of interesting soups and the fact that we have yet to try one we didn't like. However, I wasn't sure how this would translate into a cookbook as sometimes recipes invented for large scale production don't taste the same when you pair back the yield to something more appropriate for the average home cook like myself. I also wondered if they would leave out some of their more interesting recipes. Thankfully, neither of my fears were founded. The recipes I have tried to date taste just as good as anything I have had in their restaurant and are just as interesting.

The thing that sets this book apart from others I have tried is the sheer variety of interesting recipes. Sure most books cover the basics, but this also includes some very inventive combinations. My personal favorite is the author's take on spanakopita in soup form. It's rich and delicious and quite unlike any soup I've ever had. The eggplant parm soup is also unbelievable. I first tried it in the restaurant and the cookbook version is identical. I also quite enjoyed the Roasted Beet and Pear Soup with Blue Cheese. I'm not normally a huge beet fan but this soup won me over. Overall, you get a breadth of recipes that not only sound good on paper, but work out perfectly when you cook them at home.

The ingredients used are also very easy to find in the average supermarket so you shouldn't run into the problem of wanting to make a delicious soup but having no access to the raw materials. I highly recommend this for anyone who wants to expand their soup repetoire beyond the usual standards.

Love this book!, November 12, 2007
I made one of the tomato soups the first day I got the book. It used roasted tomatoes and was absolutely delicious. The recipes are generally very healthy and could be more so if you made some simple substitutions. Soups are a great way to get my family to eat more vegetables and a convenient way to eat; easy to make in advance, freeze and reheat. I have never been to the restaurant but I'll bet it's amazing. The soups are inventive but not fussy or complicated, perfect for a home cook.

A Soup for Everyone, September 17, 2007
I am in love with this book. Many of my co-workers and I consider it a special treat on days we get to lunch at the New England Soup Factory (their Chili Con Carne is our collective favorite), so I was ecstatic to find a copy of their recipe book while browsing the bookstore over the weekend. And, yes, the Chili Con Carne recipe is included!

There are so many mouth-watering, rich, unique and comfort-food soups that I had a hard time deciding what to make first. From Potato, Crab and Gorgonzola to Apple, Onion and cheddar--they all sound so good! I decided on a vegetarian option: Spinach, Feta Cheese, and Toasted Pine Nut Soup. Not only was it delicious, but it was easy to make.

In addition to the seasonal soups, Druker has included a chapter of sandwiches and salads which are just as appetizing as the soups. (For example; The Fallwich, with sweet potatoes, cranberry mayonnaise, turkey and cashews.)

I know what I'll be getting my whole family for Christmas this year.

The Best Soups and The Best Recipes, September 11, 2007
This is an exceptionally fine recipe book. One of the best I've ever read and we own hundreds of them. By all means, buy this book for yourself and buy one as a very unique, completely excellent book for someone else.

I've eaten at the Soup Factory many times. It has an outstanding reputation in the metro Boston / New England area.

What a great book.

Now that I have the book, I make all my favorite soups!, November 2, 2007
My husband and I have been frequent NE Soup Factory customers for years. So imagine how excited I was when I walked in to the Newton store and saw the book. The manager saw me flipping through the pages and he looked at me and said "It's in there." and I said "No, it can't be," and he said "Yes, it's in there." and Lo and behold, my favorite Greek Orzo, Lemon, and Chicken Soup, perfect if you are feeling under the weather, was in the book. I bought it on the spot. What I love most about having the recipes is that we can tailor the book to our dietary preferences- eliminate cream, use vegetable broth instead of meat-based broths, use box broths in a pinch, reduce butter, and the taste is just as great! Meanwhile, have I made my favorite? Nope, but I've made two batches of vegetarian mulligatawny soup, the sweet potato and carmalized onion soup, the puree root vegetable....I will work my way through all winter....They may have lost a store customer but I plan on buying the book for friends and family for the holidays. Enjoy!

Mmmmmm!, September 21, 2007
Prior to finding the actual New England soup factory, I did not like soup. Now, I am addicted. I was thrilled when I walked in and found that Marjorie was willing to share her recipes with the rest of us. BTW -- the Carrot Ginger soup is amazing!

The Celebrity Chef of Soups, December 12, 2007
Move out of the way Charlie Trotter, Patick O'Connell, Todd English, Bob Kincaid, and James McNair, the Celebrity Chef of Soups - Margorie Druker of Boston's New England Soup Factory has published her first cookbook with recipes that will knock you out. I found this cookbook by accident but my family and friends have just loved the 4 soups we have tried so far. The Pumpkin & White Bean soup had my dinner friends clamoring for seconds; indeed, it is the best pumpkin based soup you will ever enjoy. I made the Pasta Fagioi with beef short ribs instead of pork on a cold Sunday, and it wowed our group of 10 friends so much that they stopped watching the Redskins football game and quietly devoured their Fagioli - then asked for more. I am a weekend gourmet chef with 20+ years of kitchen experience - the Veal & Portobello Mushroom Stew was fabulous, again, the best veal stew I have made. It was worth following the recipe! I have given some copies of this cookbook to friends who cook because they will appreciate the ingenuity of Druker. As to the celebrity chefs out there, and I have many of their books, their soup recipes don't hold a candle to this cookbook.

One of my favorite cookbooks, October 14, 2009
Full disclosure: I love soup. So my review is inherently biased. But you want this cookbook. These recipes are easy, most of them are delicious, relatively healthy and a good mix of omnivore and vegetarian recipes. I wish every soup had its own picture but the pictures that are there are very well-done. There are no weird, hard-to-find ingredients and no over the top techniques best left to the pros or serious amateurs. In fact, if you are looking for a cooking challenge, this book will bore you. If i had time to make my own stock I could chastise her for her technique for adding bouillon cubes to "home-made" stock but I don't, so I won't. I use store-bought stock and the soups are still delicious. There are recipes in the back for sandwiches that look and sound really good but I have had so much fun making soup that I haven't done any of those.
The very first soup I made was a lima bean soup. I hate lima beans but I loved that soup. In retrospect, I'm not sure why I chose that as my first recipe out of this book but I'm glad I did as it has made me open to trying recipes I wouldn't normally bother with. The book is well organized starting with various stock recipes (none of which I have made), then chicken soups, tomato soups, chowders, and then by season. The summer soups are mostly cold fruit soups- not my thing- and I haven't made any. The ones I made that I will make again and again: 1. Eggplant parmesan soup - it's worth buying this book just for this recipe it's that good. 2. Black bean and sausage- outstanding. 3. Mulligatawny- so, so very good. Now I know why Seinfeld made an episode just about this soup.
I love this book and use it once a week when the weather is getting cooler. There's no attitude in this book. Some authors make you feel like a failure for not making stock or implying that soup made without it isn't even worth making. This author doesn't. No special equipment is necessary but you will likely need a new soup pot. These recipes make a lot of soup. Most are for twelve servings so get a big pot or halve the recipe. An immersion blender comes in handy but a regular blender will suffice. I used this book as an excuse to get an immersion blender and it's now my favorite kitchen gadget of all. I need to write a review of that too. Other than that, buy this book and make some soup!

A must book to have in the kitchen, November 2, 2007
This book has several wonderful recipes that you normally don't see such as the carrot-ginger soup. All of the soup bases (stocks) are made from scratch. Most recipes, if not all, can easily be done at home. Highly recommended.

Delightful, a real range of DIFFERENT soup recipes!, April 12, 2008
I haven't tried many of the recipes in the book yet, but so far so good! I picked the book based on all the other positive reviews, and from what I have seen so far they are very accurate. Almost all the recipes in the book look very appealing and I suspect the ones that don't appeal to me probably would to someone else (we all have our favorite or less then favorite ingredients!) The ones I have tried are delicious and I have a long list of other ones to try. I just finished making the spinach, feta cheese, and toasted pine nut soup. I was actually making it to have around the house for lunches this week but I tasted a bit when I finished and I'm just going to have to have it for dinner now! Yum! So far I have found everything very easy to make and the ingredients are easy to find with out a hassle at the grocery store. Its also been easy to make small changes to the recipes to make a few of them a little healthier. (I'm trying to do the Mediterranean diet thing, whole grains, lots of veggies, light on the meat, heavy creams, etc.) For example the soup I just made called for cream. I ended up just leaving it out because it was already a great texture and very tasty already. But I think the recipe would have been great with the cream or with half or whatever. Anyhow, if you like soup this one is worth buying! ... Read more

Editorial Review

Amazon.com ReviewProduct Description
Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual "crockpot" fare into the dimension of fine food. Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.

Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, "stir-crazy" dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.

Recipe Excerpts from The Italian Slow Cooker

Chicken Parmesan Heroes

The Butcher's Sauce

Chocolate Truffle Cake

Reviews

Brian O'Rourke, January 11, 2010
I have to admit I'm a great fan of Michele Scicolone. I got one of her cookbooks long ago, baked the best cookie I've ever had, and have been addicted to her wonderful recipes, stories and style ever since. This book continues her tradition of crafting perfect cookbooks. Why do I say perfect? Well, I'm not a professional cook, yet I can follow her recipes and create fantastic meals. Many cookbooks have recipes that are tricky or simply don't come out at all. Michele's books are totally trustworthy. Her recipes work flawlessly, deliciously. I just opened my copy of Italian Slow Cooker, found the recipe for Chicken Ragu, and looked at the outside temperature. It's only 10 degrees above zero in the Catskills, but I'm tasting her ragu tonight and the world is warm and comfy.

I recommend this book to everyone.

Brian O'Rourke

Patience Rewarded: Slowly Wonderful Cucina Italiana, January 11, 2010
After spending a mouthwatering hour perusing this wonderful cookbook my wife and I went out and bought a slow cooker. Easy and delicious stocks, soups and a splendid turkey bolognese sauce were our first efforts. We will be soon be on to other sauces, vegetables, stews and desserts.

Michele Scicolone's instructions are always accurate and easy to follow. Her invention and taste sense make this book a total delight.

Wonderful cookbook!, January 10, 2010
This is a WONDERFUL cookbook! I have made most of the recipes in it and have enjoyed each one. They come out delicious (not the grey mush that most crock pot recipes turn into) and are relatively easy. I also like that they don't all need a million ingredients. A lot of these recipes use things you likely already have on hand. TWO THUMBS UP!

Love it!, January 11, 2010
I got this book for christmas and just love it! I am a pretty experienced cook and have been looking for a good crockpot cookbook that does not call for a can of cream of mushroom soup and frozen chicken breasts, but that also uses ingredients I would have in house. Had the cauliflower and potato soup tonight and even my "meat and potato" 15 year old son admitted it was pretty good! Also, made the beef barolo over the weekend, one of the best pot roasts I have had in a long time. Looking forward to trying more! Great book!

First get out the skillet, January 21, 2010
I was given this cookbook because I love Italian food and love the ease of the slow cooker; but I must have other prerequisites for what I consider the main purpose of a slow cooker's easy cooking than what this author does; despite the statement on the back cover;" Plug it in, walk away and cook like an Italian grandmother". I really love to cook but to me a slow cooker is for, yes slow cooking but the wonderful ease of plopping ingredients in and coming back hours later to a satisfying meal. That is not what most of these recipes are, so if your ideal of what a slow cooker's purpose is; just know before you get this book, that out of the total 113 recipes I counted, 53 require you to get out the skillet first and cook or brown food before you put it in. That includes more than chicken, which many say they would rather brown first. Personally, the chickens I have done in a slow cooker have been fine without the browning first, so I was shocked to see so many recipes say get out the skillet; and that doesn't count the ones that said " in a saucepan cook....".
The book is very tightly bound and I had a hard time getting it to lie flat. I had to weight it with canisters on each side. The recipes are one to a page and there are quite a few pictures.
It contains recipes for: soups, sauces for pasta, risotto, polenta, grains, seafood, eggs, chicken, turkey, beef, veal, pork, lamb, vegetables, dried legumes and desserts.
So, just know that this is not the typical throw it in and let it slow cook book. The food is good and it's nice to have that slow cooker bubbling away keeping things warm; but for most recipes in here you are going to have to do some extra preparation.

authentic and better than most slow cooker cookbooks, April 15, 2010
These long winter months are a great time to use that slow cooker your received as a gift, or to dig it out of a cabinet. Hearty stews and hot soups are delicious, comforting meals for cold evenings.

For my money, this is the most enticing slow cooker cookbook out there right now. The author, Michele Scicolone, is well-known as an Italian cookbook writer. Italian cuisine, with its soups and stews and other braised dishes, is well suited to the low, steady heat of the slow cooker.

Unlike the majority of slow cooker cookbooks out there, this one does not use highly-processed shortcuts of dubious origin like condensed cream of mushroom soup, onion soup mix or pre-mixed spice packets. The results are far more flavorful and authentic.

Hint: For those of you with crockpots that don't have a programmable timer, you can buy a programmable electric outlet timer that will cut off the power to an outlet after a set time, so the food won't be overcooked.

Another great cookbook, January 13, 2010
Those familiar with Michele Scicolone's work will not be surprised that she has turned out yet another great cookbook. This book takes slow cooking to a new level. There is great variety in the recipes from first courses to dessert;and as always, the recipes work. Many of the recipes are beautifully photographed. The "Chunky Pork Shoulder Ragu" is one of my favorites. This book is a must for those who love classic Italian food but who can't be home all day to cook it.

Good slow cooker recipes, April 11, 2010
There are several imaginative recipes in this book. Cooking an entire chicken and then having great meat for chicken salads and other uses is a great idea. I've always simmered it on top of the stove, but that requires my attention. The polenta works well. I haven't tried the risotto yet - maybe this weekend. . . The lamb shanks with beans and gremolata currently my family's favorite.

Some have complained that the recipes are not just 'dump and run' and require some prep time. This is true. The prep time is rarely more than 5 minutes. If you don't do them, the food will still be good and nourishing, it will just miss being pretty by being browned and some of the deeper flavors won't develop. Decide whether 5 mins or enhanced flavor is important to you and go with it.

Creative use of a Slow Cooker, January 24, 2010
Like many busy cooks, I appreciate the ease and delight of a slow cooker. Coming home at the end of the day to the smell of dinner ready to serve is wonderful! My problem was always that the food all tasted the same--mushy, soupy, brown, blah.

The recipes in this book are creative and more interesting than those I have found online or in other books. The Italian Slow Cooker is mindful of seasonal produce, with lighter options that will be perfect for warm days, as well as desserts and grains. Risotto in the slow cooker? Brilliant! Polenta pear cake? Hello, dinner party menu!

I have a new appreciation for the slow cooker.
Thanks, Michele. Another great book.

Flavor and Simplicity, January 13, 2010
I've been a fan of Michele's cookbooks for many years.
The recipes are simple, true to the Italian taste and loaded with flavor.
This cookbook combines it all and is a terrific source for the busy cook who enjoys the benefits of the slow cooker. I'm buying an additional one to send to my daughter.
Thanks so much Michele for another great hit.
Karen Mines
Woodstock, NY
... Read more

Editorial Review

Reviews

It's a beautiful thing indeed to be "Baked.", October 24, 2008
I first saw Baked: New Frontiers in Baking while on vacation. My willpower not to buy any more baking books lasted for exactly one week until I swooped into my local bookstore, drooled, purchased, raced home, and whipped up a killer batch of the Baked Brownie. The balance of chocolate (11 ounces), butter (two sticks), a dash of espresso powder, a mix of granulated and brown sugar, and a hefty dose of eggs (five) give this brownie the ideal texture: the perfect marriage of fudgy and cakey without being runny or dense.

The next recipe I tried was the pumpkin chocolate chip loaf (the recipe makes two loaves). A seemingly straightforward blend of canned pumpkin puree, spices (allspice, ginger, cinnamon, nutmeg), and chocolate, the complex flavors of spice and pumpkin were complementary without overwhelming. Although the recipe calls for one cup of vegetable oil, you also dilute it with 2/3-cup tap water, so the bread is pleasantly moist without being greasy or oily (I've had that happen all too many times in many quick breads).

Next on my list was the Brewer's Blondie, a hopped-up blend of of malt powder, malt balls, semisweet chocolate, and walnuts. Bars are one of Baked's strengths, including a decadent grown-up Rice Krispy bar, the elegant Honeycomb Bar (sweet tart dough topped with dried fruit, honey, and a shot of booze), S'more nut bars, and the Baked bar. There are also more complicated layer cakes (chocolate malt, chocolate/caramel/sea salt, Whiteout, Red Velvet), cookies, and breakfast treats such as scones, granola (yay, finally a low-oil granola full of fruit!), and quick breads. Pies and tarts? Feast on Bourbon Chocolate Pecan Pie, Tuscaloosa Tollhouse Pie, Peanut Butter Pie with Cookie Crust and Easy Fudge Sauce, and Classic Diner-Style Chocolate Pie.

Baked has been featured on Martha Stewart, Oprah (their Baked Brownie had a centerfold spread in O), and on several high-profile shows, but does Baked live up to its claims of being revolutionary? That's a more difficult cookie to crumble. Sure, there are gourmet additions such as matcha, chipotle, and fleur de sel, but most of the Baked repertoire is firmly descended from comfort cooking, such as the Root Beer Cake, a modern update on the Southern staple Coca-Cola (or Dr. Pepper) cake, or the red velvet spiced up with Red Hots. Ditto on the divine Bourbon Chocolate Pecan Pie. It's still amazing, whether or not it's smashing any new culinary boundaries.

Even if you never cook a single recipe from Baked, the clever graphics (garden gnomes, plastic deer perched on a mound of fluffy coconut snow), useful sidebars (including variations), and notes make this a great investment. This is my favorite cookbook of 2008, and I hope that it will become yours as well.

Modern American baked goods with a little style and a lot of taste, June 14, 2009
Reading Baked, it seemed the authors had a new lens on American classics; as other reviewers have said, they interpret old standbys with higher quality ingredients and updated flavorings. I also liked the light humor expressed in a sparing use of candy to decorate the cakes. Here's what happened in the oven and on the palate:

1. Coconut Cupcakes (with coconut filling and coconut frosting). We served them to Mom on Mother's Day, and they were a hit. They require a bit of effort (wouldn't any cake that has filling?) but were light, fluffy, coconutty, and decadent. 2. S'more Nut Bars (rechristened Smut Bars at the party I brought them to) were rich yet casual. Baked's chapter on bars makes a convincing argument for whipping up bars and carrying them with you to any/all events. 3. The Whiteout Cake was a knockout. We used high-cacao white chocolate disks (Valrhona) for the frosting. A serious pleasure was decorating it with a few well-placed nonpareils, as recommended by the book's authors. 4. Today we made Peanut Butter Cookies (with milk chocolate chunks) because we're having some kids over. They look professional and taste perfect.

At least one reviewer has gasped about the amount of butter in these recipes. In their cakes, the authors call for shortening along with butter: perhaps this combination makes their cakes so fluffy and perfectly textured. Meanwhile, the frosting recipes have truly helped me turn a corner in my baking. The frostings for the cakes mentioned above require cooking, yet they are not difficult, and there's no thermometer needed. They emerge gorgeous, light, and inexplicably perfect. While dazzling your guests, it can be a little frightening to know these stunners contain so much butter. (The coconut cupcake frosting called for three sticks of butter; I was skeptical, so made a 2/3 recipe and had some left over.) My husband and I have concluded that we shall make Baked's cakes when we have enough guests to serve everyone a generous amount and finish it all up! You simply don't want to be stuck with a Whiteout Cake in your household of two, planning to enjoy it for the rest of the week.

For impact, style, fun, and taste, this is my baking book for now. I see no reason to go elsewhere for a while.

Nice book, but not quite revolutionary, October 9, 2008
I'm suspicious when most of the other reviews for a book are from first-time reviewers and read like marketing copy from an inexperienced publicist.

Having said that, this title is generally an interesting read but, frankly, it doesn't cover nearly as much new ground as you might be led to believe by the marketing hype.

The concept/conceit of naming your book "New Frontiers in Baking" puts the burden of impressive creativity on the authors and I'm not sure they delivered. Yes, the baked goods are nice to look at, but the book has a self-congratulatory tone I didn't care for.

The overall book design is pleasant, and the typography is especially well conceived. One thing that's noteworthy about the design is that the recipes are easy to read from the counter top (you would think that's a no-brainer, yet many designers fail to grasp how people actually use cookbooks...but that's another discussion). The photos are very pretty, but I'm dismayed to see more of the same cliched Martha-Stewart-short-depth-of-field style, whose look is getting tired. And no, this is not--as one reviewer put it--a "coffee table" quality book. That's just more hyperbole.

The recipes? A little gimmicky, and mostly overwrought. The concepts are mildly inventive, but they simply don't represent "new frontiers" in baking. Many of the authors' "new ideas" come in the form of extra steps that might make the finished product look good in a retail environment but, in the end, just add work, complexity, and expense for the home baker. It's gilding the lily.

On the whole this is a nice book but it falls somewhere in the middle of the pack of recent baking titles. Compared to newly released classics like "The Modern Baker" by Nick Malgieri and "The Art and Soul of Baking" by Cindy Mushet, this title seems superficial and unsubstantial.

To give "Baked: New Frontiers in Baking" five stars just serves to further render meaningless the rating system.

Excellent Book, October 1, 2008
So far, I have made 4 items from this book and all have been top notch. Instructions are extremely clear and easy and this book would work well for those who are very experienced and also for those who are just begining working with pastry/baking. I am an ex-pastry chef and now just bake for fun. I have many favorite books, this is on its way to joining that list! Absolutely Delicious.

Not Another Half-Baked Book, March 2, 2009
I was extremely satisfied by Baked. Although I have more than 300 cookbooks (many of them for desserts), the Baked cookbook is a welcome addition to my bookshelf.

The authors have a fun conversational tone throughout the book and offer a brief commentary on each recipe. Each recipe also has a note about possible substitutions, kitchen tools, and/or prep tips. The illustrations, particularly the deer, are whimsical and add an element of fun. Of the 75 recipes (not counting frostings separately), 35 include a full page, color photo of the finished project. I liked that there was no food stylist for the book - it means the genuine finished baked goods are pictured (no food styling tricks were used to make them look way better than whatever the average home cook could produce).

Chapters include A Field Guide to Baking; Breakfast (maple walnut scones, pumpkin chocolate chip loaf, easy homemade granola); Cakes & Cupcakes (red hot velvet cake, grasshopper cake, milk chocolate malt ball cake, root beer bundt cake); Pies & Tarts (butterscotch pudding tarts, Tuscaloosa Tollhouse pie); Brownies & Bars (the Baked brownie - one of Oprah's favorite things, honeycomb bars, peanut butter crispy bars); Cookies (black forest chocolate cookies, hazelnut cinnamon chip biscotti); Chocolates, Candies & Confections (vanilla marshmallows, vanilla bean caramel apples, mocha fundgesicles, malted milk chocolate sauce); and Drinks (Baked brown cow, chocolate stout milkshake, green tea smoothie). The recipes in parenthesis are some (but not all) of the offerings in each chapter.

There are new, inventive recipes that look very appealing. I particularly can't wait to try the Sweet and Salty Cake (chocolate with salted caramel icing), the Almond Green Tea cupcakes, S'More Nut Bars, Millionaire's Shortbread (with caramel filling and a chocolate glaze), and the pumpkin whoopie pies. I will make a point to seek out the Baked bakery the next time I am in New York.

This book would make an excellent gift for a new or experienced baker (especially if accompanied by a pie plate, jar of vanilla beans or other baking supply).

Irresistible, December 14, 2009
We've had this book out of the library several times now, and now we're giving in and buying it. The Sweet and Salty Cake is now our birthday cake of choice, and the Banana Espresso Chocolate Chip Muffins are the bomb and the Peanut Butter Crispy Bars are a bomblet.

Details make the difference., April 3, 2009
Obviously this book is written by two extremely fastidious men. And what could be better for baking!? The directions are so detailed and so specific. The most precise I have ever seen (i.e. beat for 15 seconds...) If you follow the directions you will have some of the most fabulous goodies ever. The subtle differences in the recipes are what, in my opinion, take them to the next "frontier." I'm a far better cook than I am baker, however with this book I have impressed everyone and their mom, literally, my mother-in-law went crazy over my cake. I have bought this three times as a gift and seriously recommend it. It's beautiful and delicious.

More of a Pretty Book than a Real Cookbook, October 22, 2008
I do a LOT of baking, and I bought this book after it was recommended on one of my favorite food blogs--I made the recipe that was featured on the blog and I wanted to try more.

When I first got the book, I was impressed with the pictures and some of the new ideas in the recipes. Then, as I started to really consider the book, I realized it doesn't really have as many recipes as I had hoped for. This book is good for a few unique recipes, but if you are looking for a broader baking book or even more of a primer to baking, try Marcy Goldman's "A Passion for Baking" (as a primer) or a Dorie Greenspan book. The recipes in this book are good, but it's just not as expansive I had hoped for--its more of a niche cookbook than an everyday one.

Some recipes have problems, March 17, 2009
I am an avid baker, and recipe tinkerer. I appreciate some of the interesting flavor combinations, like the banana-espresso-chocolate chip muffins. And the scone recipe is top-notch. HOWEVER, often the ingredient proportions seem a little "off". Butter ration is twice what I've found in similar banana breads/muffins- maybe this makes them richer, or more decadent, but also makes them greasy. Likewise with the chocolate chip cookie recipe- slightly not enough flour, so it produces a flat and greasy cookie. I appreciate the innovative ideas, but I suggest "baker beware" of some things that need adjusting.

Very worthwhile book, May 21, 2010
On the whole, I really like this cookbook. I haven't made a ton of recipes from it yet, but I have made a few, and people have raved about every one. I've made the Baked Brownies, which have joined my Ina Garten Outrageous Brownies ones as co-#1s (completely different textures, so they can be #1 together). I've made the Peanut Butter Milk Chocolate Chunk cookies (which is quite different from most "fork criss-cross" peanut butter cookies, texture-wise), and they came out perfectly and delicious. Finally, I've made the Sweet and Salty Cake, and it brought people to their knees (although I modified the recipe slightly adding 1 t. instant espresso and 1/4 t. cinnamon to the cocoa powder and used 2 eggs + 2 yolks in place of 3 eggs for a richer cake). There are a number of other recipes that look really, really good and that I look forward to baking -- I wish I had an excuse to make them sooner than I do!

A co-worker made the Maple Walnut scones and brought me one, and it was truly marvelous.

Although I am a devoted fan of Rose's Heavenly Cakes for cakes in general (which are so amazing as to not even need the frosting if you don't feel like making it) and would likely defer to her for "cake parts" of recipes, this book really has some wonderful bars, cookies, pies, scones and other items that I haven't seen in other cookbooks. Giving 5 stars for the great variety and the wonderful success of the recipes I've made/sampled, but I register the following gripes: occasional use of shortening, not adding weights for ingredients and not specifying what type of peanut butter is used (let's face it, there's a lot of different kinds of peanut butter and the choice can affect the sugar, salt and texture of a recipe).

If you are on the fence, though, this cookbook is very definitely a worthwhile choice. ... Read more

Editorial Review

Reviews

Donuts are the new Cupcakes!, September 25, 2010
Finally, a cookbook for donuts! Until now, there was only "The Donut Book", by Sally Levitt Steinberg - a great book; but more history than recipes (the banana donuts are excellent by the way). But Lara Ferroni's "Doughnuts" is the book I've been waiting for. Raised, Cake, Baked, Gluten-Free, and Vegan - they're all here; with many glazes and flavor combinations to get excited about... There are Red Velvet donuts, Huckleberry Cheesecake-filled donuts, Mocha, S'more-flavored, Chocolate Raised, and the ever more popular Maple Bacon Bars. The photos are gorgeous and plentiful, from the author who has a major talent for food photography.
You CAN make your own fabulous donuts at home. Instructions are simple and complete. I made the Basic Raised Doughnuts, and they were the tallest, lightest, most ethereal donuts ever. I highly recommend this book.

Donuts for Everyone!, October 17, 2010
This book has donut recipes for almost everyone. It starts off with the basic recipes, then moves to simple glazes, and finally donut variations. There are lots of variations, such as the apple pie, s'mores, peanut butter and jelly, apple cider, red velvet, carrot cake, brandied eggnog, german chocolate cake, and maple bacon bars. One of the great things about the book is that there are recipes for people with different sensitivities/diets. There is a gluten-free recipe, a baked raised donut recipe, and a vegan recipe.

It also has recipes for donut-like creations, such as malasadas, sopapillas, and loukoumades. The instructions for the recipes are so clear that a beginning baker wouldn't have trouble following them. I had never made donuts before, and the baked raised donuts I made came out very well. They reminded me a bit of a sweet roll, but they were very tasty.

Another plus is that you don't need a lot of specialized equipment to make the recipes. Though, the author does suggest buying donut pans if you want to bake any of the donuts other than the baked raised (which can be baked on a sheet pan).

Doughnuts Simple and Delicious Recipes to Make at Home, October 7, 2010
I do love doughnuts and have eaten them from here to Florida, California, Canada and Virginia so I've tasted my fair share of the good, bad and awful...wouldn't have thought of making them myself until I saw this amazing little book. Making doughnuts has always seemed much too time-consuming and difficult. I made the Basic Recipe with the Basic Glaze and they came out exactly as pictured and tasted absolutely, fantastically, wonderfully delicious, similar to "Krispy Kreme", actually better. Directions are straight-forward, perfectly understandable and doable in an ordinary, home kitchen. Without expensive equipment, not even a donut cutter, the recipe came out exactly as described and really did not take too much time. The cake recipe is easy and quick and can be enhanced with glazes of sugar, chocolate, honey, maple, citrus, cinnamon spice, brown butter, bourbon, or caramel. Doughnut flavors I am planning to try are Boston and Bavarian Cream, Brandied Eggnog, Creme Brulee, Chai, Margarita, Curd Filled, and Chocolate Hazelnut Filled. Some other flavors are Peanut Butter and Jelly, Herb and Spice, Date and Walnut and Maple Bacon Bars...hmmm...There is a resources and supplies list included if one needs help acquiring equipment. The price is good for the book and with simple, to the point directions and remarkably tasty results it is a winner. I highly recommend.

donut book, November 12, 2010
It is alright, not as dynamic as I imagined after reading reviews. however, I have not made donuts before and may have had a skewed perspective. My yeast donuts didn't turn out well, but that's my fault since I didn't pay attention like I should've.

I would still recommend though...small and easy. ... Read more

Editorial Review

Soup is the original comfort food. After all, what could be more satisfying than a purée of butternut squash topped with a dollop of cream? But soup can be refreshing as well -- think of a medley of spring vegetables simmered with fresh herbs.

Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year -- from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.

"Just take a look through these pages, and I believe you'll be ready to take out the soup pot!" ... Read more

Reviews

Not a bad recipe in the bunch!, December 27, 2003
I was given this book as a gift 2 years ago and I can't say enough good things about it. I was a little shy of soup making at the time, but have been so amazed that every single recipe I've made from this book has been fantastic. I attribute that to well-written recipes, they really are fool proof.

I think you'll be happier with this book if you own a hand blender, as nearly every recipe calls for some pureeing, and it is SO much easier with a hand blender.

Soup Book, March 14, 2004
I think that this is a great soup book. All of the soups are very accessible in the variety of ingredients that they require and the 5-8 soups that I've made have been supurb. There is a soup for every occasion, and several for every season. If you enjoy soup, like to have easy recipes on hand as well as a few that make you feel a little like a real chef, this is the book for you. One of the three recipe books that I look at on a regular basis.

Move Over Martha!, December 21, 2001
That is what a coworker said after I gave her a bowl of the Tuscon Tomato soup. This is a great book. The recipies are easy and delicious. I have made 6 of the soups so far and can hardly wait to try more!

Please sir, I want some more,..., March 16, 2006
"Yo Diggity", would be the phrase that comes to mind when I'm searching through my cook books and this one catches my eye. That or "booya". I can't decide. I love soup. A lot. I like making soup too and this book has really good recipes that are easy to follow. For the recipes that call for chicken, beef or vegetable stock,...if you like homemade stock better,(who doesn't) but don't know how to make it,..HAVE NO FEAR! SOUP will teach you. It has recipes for all kinds of soups,..miso, hot and sour, shrimp bisque, chowders,.. all kinds. This book simply excites me.

great book, December 11, 2005
I got this book about a week ago and it was so tempting that I have already made 3 soups! they were all great and super easy. Highly reccomended

This book warms the soul!, March 28, 2002
Williams-Sonoma continues to impress me with its newest series of cookbooks, and SOUP is no exception. The recipes are easy to follow, and very specific to help ensure delicious results! I am able to create wonderful soups that look like the pictures, and taste even better! I highly recommend this book for all soup lovers!

really amazing soups, January 25, 2010
I never write reviews but this book is soooo good that i felt compelled to tell others who are on the fence about buying it. i love soup and everything that i have made so far has turned out wonderfully. my soups dont really look like the pictures, but the taste is out of this world. i have made butternut squash, clam chowder (this one was good...but not great), tomato soup (phenomenal! i would even say that that recipe alone justifies buying this book), and crab and asparagus soup. the next soup i intend to try is chicken tortilla and i expect awesome results. get this book if you love soup!

Good Soup, January 12, 2010
This is a very pretty book. The soup recipes are very good too. We've had two so far and both have been excellant right from the book with no additions. It's a small book with few pages but very well done. I don't have any other books from this series but this would definatly make me want to check them out.

great cook book, November 23, 2009
i first saw this book while at my dad's house, and I photo copied a few of the recipes. Then i stumbled across this book on Amazon, and i knew i had to get it! wonderful recipes full with pictures, I LOVE PICTURES!!

One Incredible Soup Book - From Ordinary to Lavish, November 9, 2010
I have been cooking for many years (40+) and have always had a special foundness for Soups, I bought this book on a lark, as I make soup quite offten and wondered what I could gain from this book. The recipes looked delicious and easy to make and the Photo's were so colorful and tempting I couldn't resist it. From French Onion and Chicken Noodle to Tuscan Tomato Soup, Greek Avgolemono, Carrot with Ginger Soup, Italian Garlic Stracciatella, Peach Soup and so on.....I found so many new ideas for preperation and new ingredients, I haven't stopped cooking Soup since this spring. I have literally cooked my way through the book, and have not found one bad recipe. INCREDIBLE FUN, INCREDIBLE RECIPES, INCREDIBLE BOOK ... Read more

Editorial Review

Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.

Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling.For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings.There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.

Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices."Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri.And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts. ... Read more

Reviews

Good variety, including toppings and swirls, April 16, 2004
This is approximately the twelfth ice cream book in my collection, so I'm only buying books that add information I don't already have. This one's a winner! In addition to a good selection of recipes for all sorts of normal and exotic flavors, this book includes: (1) recipes for toppings and swirls (fudge, caramel, fruit, etc.); (2) recipes with especially intense flavors (a quart or so of ice cream including a whole cup of peanut butter, for example); and (3) several approaches to the same flavor, so you could make vanilla frozen yogurt, vanilla ice milk, or several styles of vanilla ice cream (and then adapt those styles to other flavors).

Lots of Low fat recipes, June 24, 2000
For the most part I like the recipes in this book. The only problems - not a single picture. I think all cookbooks should have lots of pictures. Also for many of the low fat recipes, she recommends that you keep them only for 4 hours. I don't know about you, but I can't eat a whole batch of ice cream in a sitting. I kept the ice cream longer and the low fat varieties tend to get hard. The sorbet and granita recipes are great.

re: eggless ice creams, May 26, 2004
B Trott, the person complaining above about the eggless ice cream, has no idea what s/he is talking about. Ice creams made without eggs are very common and are known as "Philadelphia style" or "American style" ice creams. Ones with eggs are called "custard style" or "French style." You do not need a thickener; the freezing process thickens the cream. I made this recipe with no problem. B Trott may have failed to chill the canister sufficiently or churn for long enough. You also need to let homemade ice cream ripen in the freezer after churning to give it additional firmness.

Many recipes fit my hard to find 1 Quart icecream maker ., May 10, 2003
I had to search a long time before I found an ice cream cookbook that included recipes that would fit a 1 quart ice cream maker. Most ice cream cookbooks only have 1.5 quart recipes and are hard to adjust, which I will still have to do on some, but overall this book was the best I've found so far.

Another plus of this book, you cook the eggs in the milk/cream before making the ice cream for safe eating. Ben & Jerry's book doesn't and I don't want to risk getting food poisoning, even if it tastes good.

There are many old fashioned & classic flavors, too, like Maple Nut that aren't in some of the more recent & hip cookbooks that feature Avacado and Earl Grey Tea ice cream-- I don't know about you, but I'd rather have strawberry than try those! There is a flavor for everyone in this book & highly recommend it.

Very Good Ice Cream Maker..., November 2, 2006
I've had very good luck using this book with my new Kitchaid Ice Cream Maker. The book gives very good details. I appreciate that the book gives you yields (total amounts) so you know what to expeect or possibly half the recipe. Thank you for a very good product.

Exotic Ice Cream Flavors, July 7, 2006
Nearly everyone at some point or another has owned an ice cream maker. Dreams of creamy frozen delights circle in their heads as they read the instructions and attempt to concoct brilliant ice cream recipes. Yet, many of these owners soon realize, blending the right mix of cream and flavorings can deter anyone from approaching the machine a second time.

The Best Ice Cream Maker Cookbook Ever by Peggy Fallon is the primary resource for all of those individuals wishing to blend their love of creating fine-crafted foods with their desire for simple, fail-proof recipes. With exotic ice cream flavors such as Kiwi-Lime, Mango Margarita and Spiced Raspberry to choose from, ice cream makers can craft a different gourmet treat each week.

And for those individuals wishing to stay away from the creamy stuff, there's a section in this book for you too: "Sorbets, Granitas and Other Ices."

[...]

Easy & Simple Recipes, March 7, 2007
This has reeked havoc on my weight!
After making homemade ice cream why would anyone purchase store bought stuff!
Most of the recipes that we have made need to be eaten within the first day or so (no problem with there!) Take the basics from this book and experiment with flavors of your own. There's no limit to what you can make!

Good Stuff, July 8, 2007
We have tried a few of the recipies in the book and they came out fabulous. A good variety of flavors including sorbets and frozen yogurt.

Great book, July 19, 2007
Great recipes for homemade ice cream, and easy to follow instructions. Definitely a MUST have in your home. Even if you only use this book a few times, it's well worth the purchase. However, you'll probably use it over and over again, because there's so many good recipes you'll want to try. Definitely worth the buy!

Great easy to follow recipes - a nice addition to a new IC maker, December 29, 2009
The custard-based plain vanilla recipe was extremely good and easy to follow - including guidance to temper the eggs before adding to the mixture. I've also tried the lemon granita with honey instead of sugar -- it was a unique flavor and one appreciated by my family members who don't like super-sugary things. Anyway, so far so good and I have a number of other recipes I'm looking forward to trying. It is a much more complete guide than what came with my ice cream maker -- I highly recommend including this when buying a new ice cream maker. ... Read more

Editorial Review

Celebrates the simple pleasures of a good breakfast with 288 recipes for traditional favorites, devises new approaches to old breakfast dishes, and creates some 40 breakfast menus guaranteed to make the first meal of the day the best. ... Read more

Reviews

An Inexpensive Classic, Full of Great Suggestions, April 4, 2004
This durable classic was written by one of the better known names among American cookbook authors, who apprenticed with James Beard and supervised the rewrite of the Fannie Farmer cookbook. The book endures by providing a super coverage of a neglected culinary subject. While there are dozens of books with chapters on breakfast dishes, there are only a small handful of books devoted exclusively to breakfast written in the last 20 years. This book, neatly typeset, edited, and designed by the Alfred A. Knopf crew, should grace your shelf for a long time, even if your space is limited.

This book among my favorite types of cookbooks to own, as it gives you easy access to a great number of recipes on a single subject. This is even better than books on fish or red meat or potatoes or chicken, as it covers a wide range of recipes for all flavors available to a single meal. And, Ms. Cunningham does touch all the bases. Her chapter titles are:

Yeast breads such as American White Bread.
Toasts, French Toast, and Breakfast Sandwiches.
Quick Breads such as biscuits, cornbread, scones, muffins, and fruit breads.
Cereals, hot such as oatmeal and corn, such as granola
Doughnuts and Fritters
Griddling, as in pancakes and waffles
Eggs, as in boiled, omelets, frittatas, souffles, baked, scrambled, poached, fried, and so on
Fruit Fixing, as in applesauce, poached apples, stuffed pears, fresh juices, rhubarb, pineapple, mango, etc.
Potatoes, as in oven fries, hash browns, potato pancakes, potato bacon pie, and potato custard
Meat and Fish as in steak, chipped beef, corned beef hash, bacon, ham, fresh fish, fish hash, and salt cod
Custards and Puddings, an extension of eggs or cereals, depending on how you look at them
Cookies, Pies, and Cakes as in yum, yum, cookies for breakfast
Condiments, as in jellies, jams, caramel, syrups, and salsas
Breakfast Beverages as in tea, coffee, hot chocolate ya da ya da ya da
Breakfast Menus

Some reviewers have stated that her recipes are easy. While this may be true of most topics above, it is not true of yeast breads. Even the simplest recipes, and Cunningham's are relatively simple, require a modest amount of skill and a fair amount of time, so I must say that Cunningham is more concerned with good recipes and completeness than she is with speed.

While Miss Marion covers all the bases, some are covered a lot better than others. The yeast bread chapter has only a few samples and an exceptionally picky person may feel that the book suffers by not having a brioche recipe, as this is a perfect ingredient for French Toast. I will only point this out and generally suggest that if you are serious about making bread, check out either `Baking with Julia' as an excellent general introduction to baking or Rose Levy Beranbaum's `The Bread Bible' for the straight skinny on everything bread. For the very best Southern biscuits, check out Nick Malgieri's `How to Bake'.

The coverage of eggs and toast and condiments and cakes and custards and puddings and pancakes is terrific. This represents the strongest reason to own a copy of this book, if you are especially fond of leisurely weekend breakfasts or brunches. There are dozens of recipes for things I knew people did actually eat for breakfast, but never came close to having them myself or even seeing them on restaurant menus.

As with the bread and biscuit recipes, do not believe Ms. Cunningham has absolutely covered all bases in chapters such as Meats and Beverages. She does not always cover the most common recipe for a dish. A perfect example is her creamed chipped beef recipe that includes mushrooms. A classic recipe would not include mushrooms and would include Worcestershire sauce and a little cayenne.

This aside, this book packs an enormous punch with 288 recipes for a list price of $20 and an Amazon discounted price of $14.

Very highly recommended, especially for a modest budget and a big appetite for big breakfasts.

Breakfast recipes for everyone, January 25, 2005
Marion Cunningham taps into everyone's nostalgia for breakfast foods beyond cereal or scrambled eggs. The recipes are straightforward and feature a wide variety of tastes and types. Ms. Cunnigham's book reads as if she was a favorite aunt sharing her recipes.

Cunnigham also edited the new edition of Fannie Farmer's time-honored cookbook; she is a thoughtful writer and has a keen sense of how food fits into our modern lives. Her recipes are varied and you're sure to find something that you've never tried before but might want to.

A real pleasure and the 1 book you might want to have in your cookbook collection for breakfast.

PS - The recipe for Cream Biscuits (attributed to James Beard is a real winner and unbelievably simple to make.

Enjoy!

The Best!, February 21, 2002
This cookbook is fabulous. I have given as gifts numerous times, and have been told by each recipient that it is the favorite cookbook! I have even bought this cookbook used to give as a gift when it was out of print for awhile! The pancakes and waffles are terrific, and the other recipes are great, lots of new and old things to try. I am a collector and I have one thing to say: Buy it! This is a must have cookbook!

Best recipes using ingredients from your shelves!, January 13, 1999
This book is my new bible for everything from the best biscuits my husband has had since his mother's to baking mini bundt cakes for gifts that are moist, delicious and use ingredients I already have in my kitchen cupboards! I have yet to make a bad receipe from this book. Some of the main dishes can subsitute for a light supper! Hats Off To A Job Well Done!

Here Here! This book is A-OK, October 19, 1999
I just loved the fantastic recipes. Easy as pie to follow, yet the dishes turn out restaurant quality. My husband says this is the best eating since our bed and breakfast tour of Sonoma/Napa.

Easy and simple recipes even for a 29 year old bachelor!, October 2, 1999
This book is cetainly a must to have if you enjoy breakfast. I guarantee you that you will never buy waffle/pancake mix again once you have the experience of making your own from the Breakfast Book - simple as making your own version of maple syrup to the details of leaving eggs at room temperature when making waffle mix. You will love this book and impress your guests for sure.

Now an old favorite, November 4, 2007
I collect breakfast cookbooks (yep, there are TONS out there!) but Marion's book has become one of my absolute faves: stained, dog-eared and notated. The Dried Fruit Cream Scones are excellent as are the Shirred Eggs, but her recipe for Pulled Bread (the easiest recipe in the world!) made me a fan for life. Many recipes have variations, and chapters consist of everything from breads to meat, as well as accompaniments including spreads and beverages and pies! Many of the recipes are ways to use up leftovers and hail from times past; don't look for new-fangled fusion cooking here, as Marion has strong opinions about not "startling" anyone that early in the morning. This is comfort food, folks, tried and true.

Yummy breakfast treats!, September 27, 1998
What a great book! I wasn't so sure when I first took a look at it--I mean, how could anyone write a cookbook just about breakfast. How many waffle recipes can one have? Well. This book is a real treat. Well worth the money if you're looking for a good solid cookbook for breakfast-type dishes.

I picked the book up at the library just because it was by Marion Cunningham even though I didn't think the book would be as good as it turned out to be. Now I'm buying a copy.

Easy and simple recipes even for a 29 year old bachelor!, October 2, 1999
This book is cetainly a must to have if you enjoy breakfast. I guarantee you that you will never buy waffle/pancake mix again once you have the experience of making your own from the Breakfast Book - simple as making your own version of maple syrup to the details of leaving eggs at room temperature when making waffle mix. You will love this book and impress your guests for sure.

A classic, August 6, 2008
When friends come to visit, the Breakfast Book comes out. Dutch Babies, Apple Pancakes, Raw Apple Muffins, Oatmeal Raisin Scones, Bridge Creek Ginger Muffins -- the list goes on. The food tends to the rich and decadent so I mix the menu up with lighter fare. But even so, it is hard to be moderate with this food, so I save it for special occasions. It is specialized, but breakfast needs more serious attention than it usually gets so I consider it a must have for every serious cook. ... Read more

Editorial Review

The huge popularity of Spanish food has grown even more following the publication of the iconic "1080 Recipes", and the best-loved type of Spanish food is tapas. Tapas consists of appetizing little dishes of bite-sized food, usually eaten before or after dinner, and it has become a Spanish way of life. Served in bars all over Spain, good tapas is all about the perfect marriage of food, drink and conversation. Now, for the first time, "The Book of Tapas" presents a complete guide to this convivial way of eating with over 250 easy-to-follow recipes that can be served with drinks in typical Spanish style, or combined to create a feast to share with friends. The recipes are fully updated and easy to follow, and include the most popular tapas dishes from 1080 Recipes, along with many brand new recipes from the Ortegas' definitive collection. They are simple to prepare in any kitchen and yet utterly authentic, enabling any aspiring cook to make their first attempt at cooking Spanish food, or helping more experienced cooks to expand their repertoire. Also included in this book are modern tapas recipes from some of the world's best-known tapas chefs, including Jose Andres, Albert Adria, Albert Raurich, Jose Manuel Pizarro, and Sam and Eddie Hart. The book's authors, Simone and Ines Ortega, are the ultimate authorities on traditional cooking in Spain and have written about food for many years. "1080 Recipes" has sold over two million copies and has been the ultimate Spanish cooking bible since its first publication. Jose Andres, the chef widely credited with bringing tapas to America, has selected the recipes and written a new introduction about the tapas culture that has spread worldwide. ... Read more

Reviews

A Big Serving of Little Dishes, September 17, 2010
First there's the concept of tapas. Sitting leisurely with friends sipping a drink and using bits of food as commas in the conversation. That's the easy part. Now comes the trick-- after you finish the olives and nuts, what else qualifies as great food to serves as tapas?

The Ortegas' book answers that question hundreds of times with recipes that range from super-simple to quite complex. I've only tried 20 recipes so far, and all were very enjoyable. But I've read and leafed through most of the book, and it's all good enjoyment for anyone who enjoys the techniques and thinking behind sophistocated but simple food.

The only problem? I want to make more of each dish than we can eat, and I want to make more dishes than wee can appreciate at one time.

Small-sized dishes for big appetites, June 29, 2010
For a cookbook which tackles food eaten in small portions, this volume is big and heavy, literally and figuratively. //The Book of Tapas// by Simone and Ines Ortega is aptly subtitled "The Definitive Book on Tapas," as it consists of over 250 recipes of cold and hot tapas across various food groups: vegetables, eggs and cheese, fish, and meat. The word "tapa," as one of the authors writes in the book's preface, means "cover" and it came from the practice of covering a drink with a small piece of cured meat or cheese to keep insects out. Over the years, "tapa" evolved to refer to small-sized serving portions of any Spanish dish. As for this cookbook, visually, it's a treat. The pictures are so crisp and life-sized that they can make one salivate right there and then. However, there doesn't seem to be enough of them; only half of the total recipes are featured with pictures. So if you are like this reviewer, who chooses her recipes based on how appetizing the food looks, you might miss a lot of tasty dishes. Also, since there's no complete table of contents (the TOCs available are for those featured with pictures), it's quite a challenge to search for a particular recipe.

Reviewed by D.Harms

The Book of Tapas, September 3, 2010
This book was actually one which was checked out of our public library by my 21 yr old daughter. Her father liked the book so much, I bought this copy for him as a gift. He likes the simple directions and enjoys the photography to give him presentation ideas. A must buy for folks who enjoy the simple things in life...like a little topas.The Book of Tapas

A must for anyone who wants a bit of Spanish cooking in their life, October 14, 2010
Something light doesn't have to mean something simple. "The Book of Tapas" is a guide to the wide array of Spanish tapas, or for the not Spanish inclined, appetizers and snacks. With 250 recipes making the most complex of recipes simple to make and easy to embrace for any level of cook, these tapas range from recipes for the herbivore, carnivore, or omnivore, hot and cold dishes, and so much more. With recipes like simple fired squid, Fisherman's rice, picadillos, and more, and enhanced with full color photographs, "The Book of Tapas" is a must for anyone who wants a bit of Spanish cooking in their life.
... Read more

Editorial Review

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron.*Every recipe includes suggestions for accompaniments and side dishes.*The perfect introduction to the distinctive tastes of Morocco. ... Read more

Reviews

Superb Tagines, February 27, 2008
After having received this book a few months ago I have been making Tagines every weekend. No one has complained yet!! The recipes are superb. Wonderfully easy to put together. Since I have a moroccan tagine I always put the tagine in the oven at 180 degrees celcius for an hour and half plus an extra 20-30 minutes or so for additional vegetables, flavours, etc.

There is an excellent recipe for plain couscous and a wonderful country
salad at the back of the book. My favourite tagines are the slightly sweet ones with dates, prunes, apricots and the different types of nuts that are added toward the end of the cooking time. There is also a wonderful Lamb, Zuchinni and tomato tagine that has both dried mint and
fresh mint added to it. There is also a really nice minced beef tagine
with wonderfully tasting preserved lemons which are very easy to make yourself.

If per change the tagine is more meat than vegetable then I make the
roasted pumpkin couscous from Julie Le Clercs 'Made in Morocco'.

A wonderful addition to the 'Tagines' is the book "Modern Moroccan" also
by Ghillie Basan which has a wonderful broad bean salad and carrot salad in it.

I have not used a cook book as much I have used 'Tagine'
This is definately a keeper on the cookbook shelf.

Deceptively simple..., January 1, 2008
I bought this book after skimming through a store copy at an Allen and Peterson Appliance Store in Kenai, Alaska, and this book convinced me to splurge for an Emile Henry tagine.

This book may not be a 400-page tome of every single Moroccan delicacy, but the recipes are stunning. Also, it gave me enough inspiration to experiment with different ingredients.

I found the list of references to be extremely helpful. And I thought I knew practically all the good foodie sites on the Internet.

What I also liked is that I didn't have to make or purchase a ton of condiments before I had a chance to play with the recipes. However, it is essential to make the preserved lemons. I found that the Meyer lemon was the best. (However, I had to find a huge jar just to hold these large fruits!)

Yummy!! Definitely great comfort food during an Alaskan winter. And don't forget the couscous!

Not completely what I expected, September 27, 2007
I am a huge fan of Moroccan cooking, and I have spent a lot of time in Morocco learning how to cook the food. I was hoping that this book would fill in some of the more regional recipes, which it did. However, the "less traditional" recipes are what disappointed me. I tried one of the lamb recipes and it was good, but some of the recipes call for ingredients that would be extremely hard to find. Some could be found in gourment food shop, and some you would have to go to a specialty shop to find them. Almost all Moroccans rely on simple foods put out at the souq, and some of the ingredients were items that I have not seen in Morocco. I would even venture to call this Moroccan fusion, but if you are looking for typical Moroccan recipes, it has some, but not many.

Perhaps this would be more popular if it were called "Simple Stews", September 6, 2008
This is an extremely nice set of recipes, all of which were designed to be cooked in a tagine. The title's implication is that if you aren't serious enough to buy one of the conical cookpots, this probably isn't for you (the way a Waffle Cookbook expects you to own a waffle iron); but I have zero problems cooking these dishes in an ordinary chicken fryer, and I can't see that I'm missing anything. (Mind you I wouldn't *mind* one of those pretty tagines, but it hasn't become a necessity yet.) Basically, these are stews or braises... which sounds much less intimidating and exotic, doesn't it?

If you own a general Moroccan cookbook (I have and like Cooking at the Kasbah, plus I've read a few others) you'll certainly find a few tagine recipes, but most of the overview cookbooks stick with a few standards. (Unfortunately for me, that usually means lamb and/or olives, neither of which we eat.) With 25 tagine recipes in this collection, obviously there is a wider range, and not all of them will make you point and say, "Oh, I need to go to the middle-east market to make that!"

For example, the recipe I made so far -- spicy chicken tagine with apricots, rosemary and ginger -- uses ingredients you can find at your local grocery store. It was also breathlessly easy to throw together for a midweek supper: saute onion, rosemary, ginger, chiles; throw in a cinnamon stick; brown the chicken thighs; add a few more items (such as dried apricots and a can of tomatoes) and simmer for 40 minutes. Serve with couscous. I won't need to tell you to smack your lips and say, "Yum!"

A few recipes do call for typical Moroccan ingredients, such as the chile-spice paste call harissa (which you can buy in gourmet markets, if you don't feel like following the author's recipe) and preserved lemons (also available in gourmet markets, though they're *really* easy to make if you happen to find a decent price for a bag of lemons).

There are 6 lamb tagines (such as one with quinces, figs, and honey), 3 beef tagines (one has beets and oranges), 3 chicken, 4 fish, and so on. The 6 vegetarian options don't turn me on all that much (though "baby eggplants with cilantro and mint" sounds good), so I wouldn't encourage a vegetarian to buy this book. Every recipe has a photo of the finished dish.

Overall, though, this is a nice little cookbook -- and you don't have to buy any hardware before you invest in it.

Delicious things., July 5, 2008
We've been picking out a tagine or two to prepare each week... and so far all have been absolutely delicious! Because some of the items must cook slowly to enhance the flavors, I imagine it would be difficult to overcook anything-- yay for me! There is a middle eastern market near my house where I have been able to get some of the unique spices and ingredients. I have also found there are plenty of spice retailers online if you don't have access to such a market near you. The book admits there are some not-so-traditional tagines included, like the creamy shellfish tagine. Totally delicious, however. There was one recipe with saffron in the title, but saffron could not be found listed ANYWHERE in the recipe. I found that perplexing. Still, I rate this book 4-stars as it has brought new culinary delights to our table and tummies!

I love the food photos...., July 7, 2008
I have always loved Middle Eastern meals and have developed a fondness Moroccan food and all it's specialized cookware in particular. And cooking it and collecting the cookbooks. I am in the process of collecting all cookbooks from this author for the simple reason that you often hear "You eat with you eyes also." "Ghille," of Turkish descent understands this and her cookbook photos with the help of a series of professional photographers not only help you see your "goal" in a dish that may be brand new to you but they inspire you to try this dish as many of these photos will make you salivate with anticipation. And there is a picture for each dish. Visuals are an important feature I consider when determining which cookbook to purchase. Cooking starts long before you make a list of ingredients to purchase. Ghille instills a visual "crave" anticipation before the delightful aromas and tastes of the food are experienced. I like "prolonged anticipation" when I cook. Her cookbooks continue to get better.

Scrumptious!, July 11, 2009
I've tried two of the tagines so far and they both tasted quite refined. It's a small, square-formatted book which makes it pleasant to handle and drool over the photographs. The book is clearly and easily organised with a recipe on one side and a corresponding photograph on the other. I also purchased, by the same author, Ghillie Basan, "Flavors of Morocco"; also a beautiful book to own.

Wonderful simple recipes, June 7, 2009
This slim book is full of easy recipes that don't need a lot of fiddly prepearation nor several exotic ingedients. The food is wonderfully tasty, and not overpoweringly spicey unless you make it so. The recipes work well in a tagine but also in a crock pot or regular casserole dish. Highly reccomended

Tagine Cooking, October 25, 2008
I just love this book. I borrowed it from a library and didn't want to return it, so I tracked it down on Amazon. It was my own within a week! The recipes are easy, the ingredients are easy to get and they don't take long to make. Its a great book, just wish I could get some more of the more authentic spices sent to Australia.

Great Recipes, January 3, 2008
I gave this book as a Christmas present to a "Chef". He loved the recipes and how beautiful the book was - this is a great one! ... Read more

Editorial Review

The crisp, honeycomb texture of waffles and the golden delicacy of pancakes are the perfect base for a host of delectable tastes. In The Best of Waffles & Pancakes, Jane Stacey has gathered a delicious assortment of recipes for just about every occasion. Incorporating whole grains, nuts, fresh fruits, and vegetables, she serves up favorites such as German Apple Pancake, Buttermilk Waffles, and Sourdough Pancakes, as well as inspired new lunch and dinner creations -- Cheddar & Onion Waffles with Chutney, Sweet Corn Cakes. Desserts couldn't be more tempting, from Belgian Waffles with Strawberries & Cream to Caramel-Pecan Waffles to Chocolate Crepes. Regional and ethnic influences are represented as well in such flavorful and hearty recipes as Blue Corn Pancakes, Potato Pancakes with Roasted Garlic, and Wild Rice & Smoked Cheddar Pancakes.

With more than 45 inspired recipes and full-color photographs, The Best of Waffles & Pancakes is proof that these two wonderful foods are much more than simple breakfast fare.

Reviews

One of my favorite cookbooks..., January 14, 2007
Wonderful! Every recipe I've tried in this little cookbook---from spinach and gruyere crepes to baked German apple pancakes---has been a big winner. While this book would make an excellent gift to accompany a waffle maker (as other reviewers mention), it also goes beyond waffles. It has both sweet and savory items, and tasty recipes for dishes good any time of the day.

Waffles aren't just for breakfast anymore!, January 9, 2007
This is a GREAT little book to accompany a Belgian waffle maker as a gift. I have 3 daughters and they all were thrilled with their makers and this book for Christmas.
Waffles aren't just for breakfast anymore!

Nice little book, June 26, 2008
This recipe book is small and short but represents a wide variety of recipes. The pictures are beautiful and the recipes are clear. I love the inclusion of savory recipes.

Great Gift, September 26, 2005
I purchased this book as a gift along with a wafflemaker. I think it's the perfect recipe book for a gift, since it has great pictures, creative & different recipes and is small in size.

Waffles Cookbook, July 6, 2010
It is a nice book with nice pictures, recipes were good. Small and compact. Very nice quality

Great book! Good price!, December 20, 2009
I purchased this book to use in a gift basket. I put it with a waffle maker and some flavored syrup. It was a good finishing touch for the basket which I donated to a local nursing home for them to raffle off.

The Best of Waffles & Pancakes, August 24, 2009
Got this with a waffle maker and the combo made the best waffles I have ever had.

easy to read, October 22, 2008
small in size, extremely easy instructions. well put recipes.
hope the next edition has more color pictures. ... Read more

Editorial Review

Reviews

A Gelato Doctorate Thesis?, February 25, 2009
While this might not be a gelato doctorate thesis, it's certainly a master class that hasn't been published before.

The author dives into some of the science behind making great gelato that other books have glossed over or completely omitted. While he's not given you a perfect recipe for your custom gelato creations, he has given you many guidelines and considerations for getting really close.

Beyond the "How-to" parts of this book you will find hints on getting the most from your ingredients, whether it be chocolate, booze, or fruit. There are also some great suggestions for pairing ingredients that I will surely be trying in the future.

There are plenty of interesting gelato and sorbetto recipes to challenge your palette too. So far the recipes included in this volume so far have turned out great. Just pay attention to your process and you will end up with more than just a decadent dessert.

If you have bought other books on ice cream or gelato and haven't been blown away by the contents you really owe it to yourself to read this one. It's altogether a better book than any I've read so far.

Simply a perfect "Gelato" (Italian word for ice cream) and Sorbet book -- a photo for every recipe!, September 22, 2009
Together with "The Perfect Scoop" by Dave Lebowitz, "Making Artisan Gelato" is a must have for any home kitchen ice cream maker. The recipes are written for 1 quart portions, so just double the ingredients for your typical 2 quart home ice cream machine. I followed the recipes in both "Making Artisan Gelato" and "The Perfect Scoop" and both books made perfect ice cream. "Gelato" is just the Italian word for ice cream. I've been to Italy several times and eaten Gelato in Florence, and other Italian cities. Each ice cream shop in Italy serves Gelato that tastes wonderful, but always a bit different from the other shop. The same here. "Making Artisan Gelato" helps you prepare the best-tasting Gelato of a creamier variety than some Italian cities, but 100% authentic. I have never had better Gelato than the ones I made using "Making Artisan Gelato." I have eaten Gelato that is just as good, and different, in Italy -- but never better. If you want to learn how to incorporate liquors into ice cream, you defintely need to get "The Perfect Scoop" as well. I think both "Making Artisan Gelato" and "The Perfect Scoop" are the two ice cream books every home ice cream maker should own. They have very different recipes, and teach different skills. There are also sorbet, granitas, and other yummy recipes in both books. Every recipe in "Making Artisan Gelato" has a photo, and this makes preparing the recipes fun. You have a visual goal to guide and inspire your home ice cream making. Both books also teach you a lot of secret tips about ensuring your ice cream gets made without any accidental hitches: e.g. how not to overcook the ice cream mix, how to save the ice cream mix if you accidentally do overcook the mix, etc.

Not only great recipes, MUST HAVE technique., June 22, 2009
I adore homemade ice cream, but as good as the flavor has been the texture has always been lacking. Not anymore. With this book I learned the art of making frozen gelato, ice cream and sorbet.

The first half of the book, covers the whys and how to's that are absolutely essential to know in order to make a superior frozen dessert. The author gives you simple things to do that greatly enhance quality. He also explains the chemistry of making gelato and sorbet that will make your own recipe experimentation more successful.

I have tried several of the recipes so far and they have been fabulous. Read the book cover to cover and you too will make sublime gelato!

This will make you a gelato officianado!!!, September 5, 2009
I have been making ice cream for years. Guests at our dinner parties always want to know what flavor ice cream we are having for dessert!! I received this book a few days ago, and make espresso gelato for my birthday dinner tomorrow. I just finished churning it, and placed it in the freezer to harden. I haven't even washed the dishes yet, but I couldn't wait to write this review. This is by far the most flavorful and intense ice cream/gelato I have ever tasted, much less made myself! The depth of flavor, the texture is outstanding.
Sometimes, homemade ice cream can be to "eggy" for my taste, but this gelato recipe has no hint of too much egg. Perfectly balanced and wonderfully delicious.
Do not wait, get this book and begin your gelato phd studies!! Thorough, concise, tons of photos that help with preparing ingredients,all in all a great book. I can't remember being so excited about a cookbook in a long time!!!

Great recipes, March 18, 2009
I have several books about gelato and this is by far the best. From the history of gelato to the correct ratios for recipes - the author did his homework.

Excellent treatise on gelto making, November 20, 2009
This book is extremely well written and beautifully illustrated. The author has a clear writing style and includes vital information such as temperature readings and other cues for doneness. The recipes are very easy to follow and the difficulty grading for the recipes is appropriate. Even the so-called difficult recipes are easy under this author's tutelage.

Chocolate brownie gelato, September 10, 2009
Bought this after reading one of the reviews here. And I'm glad I did. Just made the chocolate gelato with brownies....it is soooo good. I think instructions are detailed and easy to follow. Even though there are fewer recipes, I prefer this book to The Perfect Scoop by David Lebovitz. Don't get me wrong, The Perfect Scoop is pretty good too but I get a bit of a brain freeze when I try to follow Mr Lebovitz's instructions. I guess I just find Torrance Kopfer's recipes easier to follow.

October 8th, 2009.
An update. The milk chunk chocolate; the raspberry; and the french vanilla gelato are all fab. Of the many vanilla ice cream recipes I've tried, this one is the best. I've noticed that the recipes in this book usually has 2 parts milk to one part cream as opposed to the recipes in The Perfect Scoop.

Great recipe book, August 24, 2009
Recipes from this book are fantastic. They are logical, easy to follow and most importantly, they are very delicious. Every single recipe we have tried worked, my son was delighted to help (and taste) and my wife admitted that it was the best gelato she has ever tried. If one uses quality ingredients, like real organic milk and cream, takes the time to follow the recipe one will surely be rewarded with the gelato that leaves commercial brands in the dust. I have only tried better gelato at Morelli's in Harrods.
Thank you for the great book!

Great handbook, June 4, 2010
I have made most of the gelato in the book and they are all amazing. If you are a beginner, get this book. The beginning of the book explains all of the techniques with great pictures as well. This guy knows his stuff!

This Is The Best, August 11, 2010
I bought this upon reading the reviews of this book. I am sooo glad I did. This has the best recipes for gelato in it. The recipes I've had are very good but I have not had every recipe in the book yet. I have tried from a reviewer's recommendation, the Fudgy Brownie Gelato, that was very good. I also have had the Candied Ginger Gelato and the Hazelnut Gelato, all very good. This book is an excellent addition to my cookbook library. ... Read more

Editorial Review

The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright

Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.

Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.

• A great value-features 300 recipes in an affordable, beautiful paperback format
• Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food
• The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly

The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries. ... Read more

Reviews

I love soups and hear are hundreds of soups you and I can prepare and enjoy!, January 28, 2010
I have always loved soups. Unfortunately, for most of my life I didn't know how truly glorious soups could be. My experience was the overly salty stuff that came out of cans. Yet, I enjoyed them for their warmth, and their ease of preparation. When I began cooking a bit over a year ago, I did focus some of my early efforts on soups and stews. Wow! What a delight! What great flavor! Now the stuff in the cans seems all but inedible and terribly one dimensional. You too?

Clifford Wright provides us with a big book that will help us explore all kinds of soups. If you want to see the breadth of cuisine covered in this book, just turn to appendix B and see the soups (leaving out clear broths) organized by geographic region. Wow!

The author also provides soup basics and background in an eight page introduction that is clear, easy to read, and provides you with solid footing to being your soup explorations. You do not need a cooking background to enjoy this book, and even if you have an extensive background in cooking you are sure to find dozens of recipes here that will be new to you.

The recipes are organized logically into these chapters:
Basic broths
Clear soups
Chunky meat soups
Chunky vegetable soups
Chunky legume soups
Smooth vegetable soups
Smooth creamed soups
Smooth legume soups
Minestrone and minestrone-like soups
Grain-based soups
Chowders and bisques
Cheese soups and egg soups
Seafood soups
Chilled soups

Can you read that list and not want to jump into this book and start cooking all kinds of delicious, warm, and satisfying soups? I can't.

Some of the recipes use exotic ingredients that you may not be able to find locally and appendix A lists these ingredients and where you can buy them on the web.

While the book has no pictures, it has lots and lots of easy to envision recipes. I mean how many pictures of bowls and soups can you take anyway?

Enjoy more soups! I will keep this treasure in the collection of cooking resources I use regularly.

Reviewed by Craig Matteson, Ann Arbor, MI

Magic in a Bowl!, April 7, 2010
Clifford Wright, a James Beard award-winning author is a long time cyber foodie friend, and when I saw his newest book I just had to get it! Our food interests are in serious alignment!

As I was tossing ingredients to make my stocks after Easter I glanced at some of Clifford's recipes and well duh yes add sage to my turkey stock-I grow Pineapple Sage which as a much more subtle than in your face sage flavour and aroma. I added a tender stalk including the just to open blossoms.

There are some drooling type recipes for Tunisian Lamb soup and Moroccan steaming bowls, both of which I plan to make. I mean how good does Harira with paprika, cinnamon, lentils, turmeric, ginger, etc. sound?

I opted for Clifford's cilantro for the turkey stock too.

I simply love the organization of this book with an ingredient index as well as cuisine index. Wow, a man after my own culinary heart!

A few words of others on this must have book: Travel the world, soup-spoon in hand, with a James Beard Award--winning author as your guide.

In restaurants and dining rooms on every continent, soup is on the menu. A Mexican chef simmers Roasted Poblano and Three Cheese Soup. A Sicilian nonna stirs Beans and Greens Soup, while her Thai counterpart cooks up Mushroom and Chile Soup. Wherever it's eaten, a bowl of soup--whether elegant or hearty, creamy or clear, chilled or piping hot--delivers rich flavor and simple satisfaction. In this ultimate soup cookbook, acclaimed cookbook author Clifford A. Wright has collected the best classical, famous, and not-so-famous recipes to be found anywhere.

My Note* I will have a critical palate when it comes to Clifford's SE Asian soups, but have confidence he won't let us down. I have traveled this region some 30 plus times learning of the culture and cuisine. I am the Thai Food Editor on Bellaonline and seriously know the tastes and techniques of the area.

The Best Soups in the World includes 247 recipes for heartwarming and palate-pleasing soups: Imagine savoring delicate Italian Small Rice Balls in Broth, refreshing California Chilled Peach Soup, piquant Georgian Beef and Apricot Soup, or curry-scented Tanzanian Black-Eyed Pea and Coconut Soup. But this is no mere collection of recipes. Wright is a food scholar; he applies his expertise in lively explorations of the history and culture behind each soup, which makes this book as rewarding to read as it is to cook from.

*My Note - Soups of the Balkans will be especially interesting to try as our son-in-law and his chef mom hail from Croatia via Kosovo where she was head chef in remarkable hotel kitchens. I am always quick to grab pork and lamb bones after family feasts of whole spit roasted animals to make my stocks and resulting soups.

Exciting, enticing, and easy-to-prepare, these recipes use ingredients both common and unusual--Wright provides Internet sources for every item--making them perfect for budget-conscious cooks whose taste know no boundaries. From Old-Fashioned Chicken Noodle to Chayote Soup from Nicaragua and from Tuscan White Bean to Vietnamese-American Pho, these soups will take you around the globe, all from the comfort of home.

Are you hungry yet? LOL I am reading this book cover to cover with little post-its dearly being placed on the recipes that are simply a must try right away while there is still a chill in the air, or should I say with wooden spoon in hand, and a basket of fresh from the garden veggies and herbs?

Clifford you have out done yourself this time enticing all cooks to the magic of a bowl of flavours! THANK YOU!

A delightful cornucopia of comfort!, September 23, 2010
In any great cookbook, the flavor of the dish ought to be expressed passionately in the preceding description of the recipe. //The Best Soups in the World// author Clifford A. Wright accomplishes this very thing. Of his Small Rice Balls in Broth recipe, he writes, "These delicate rice balls will fall apart in the broth, as they should" (page 30). Wright also ably writes a brief history and culinary background for each soup: "Wonton means `swallowing a cloud,' which should give you an idea about what the wontons should resemble in look and taste" (page 34).

Wright ensures that you learn how to cook more than "mere" soup. In sidebars, he offers tips and descriptions, and even recipes for making basics like homemade croutons or roasting nuts.

//The Best Soups in the World// is sorted according to the type of soup (chunky vegetable, grain-based, cheese, chilled, etc.) rather than region (although the "recipes by region" appendix solves that problem). The book truly spans the globe from French Onion Soup Au Gratin and Mexican Menudo to Korean Bean Paste Soup and Native American Blackfoot Bison and Blackberry Soup. You'll find soup recipes from Norway to North Africa -- a delightful cornucopia of comfort!

Reviewed by Amber K. Stott

worldly variety makes soups interesting to try, May 30, 2010
It will be so exciting to try some of the many different varieties of soups from around the world that are in this book. I even found the book interesting reading.The Best Soups in the World ... Read more

Editorial Review

Amazon.com Review

Product Description

Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.

• Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
• Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
• Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

Recipe Excerpts from Chocolates and Confections at Home

Marshmallows

Caramel Apples

Sesame-Ginger Truffles

Reviews

An absolute must-have!, April 25, 2010
I have a lot of cookbooks, many of which are candy and dessert books. I've been freelance (just do it!!) cooking for most of my life, including having made pull-taffy with my mom as a child. Over the years, I have had good and bad luck with various attempts at candymaking. Some of my divinity comes out perfect, some is dry. Pralines that are creamy, some that are grainy. Fudge that is perfectly made and some that is hard and short. What gives? This book does. It has a full explanation of all techniques to be used at the beginning of each chapter, before you even get to the recipes. This is great because it helps you resist the temptation to just jump into trying something; after all, it must be important for you to know a technique if they tell you before they give you the recipe in which you will use that technique. It actually repeats everything for you because before the recipes, it goes through the entire process without measurements so that you can't make it at that point! I found that I actually read the entire book, cover to cover, before even attempting anything. My chocolate tempered perfectly, which was the first thing I did. Next will be either cherry cordials or maybe more divinity.
I feel much more confident in my ability to create perfect confections. Perfect every time. There are also a lot of recipes for confections I'd never considered, as well as ones I'd never heard of. All because I don't just know what I want to do, but how to do it, and why it works. Lots of history, interesting asides, and very clear instructions. All in all, a definite must-have.

MY FAVORITE CHOCOLATE COOKBOOK!, February 15, 2010
just love love my new chocolate and confections book.
the pictures are so real you want to just eat the page the beautiful confections are on.
have been a chocolatier for over 20 years and yet there are so many tricks in this book i have just learned.
the recipes are so well explained and simplified that any home confectonier will excell in candy making with this wonderful book.
i have many many chocolate books and this is now my favorite!

Excellent beginners guide to home candy making, December 12, 2010
I just picked this book up a few days ago specifically for chocolates and truffles. I found the techniques and instructions very clear and easy to follow. This is not a normal cookbook in that the first part of the book covers the techniques and the overall "whys" of how to make candy. Just before you get into any recipes, the author goes over all the techniques that would be required and what to do when there are mistakes, as well as covering some of the pitfalls. Each recipe is very thorough and easy to follow. At the end of the recipe there are also some "troubleshooting" and tips. So if you find yourself in a situation like the single reviewer that rated this book poorly, the answers are in the book and clearly explained prior to the recipes. I have yet to move on to the nougats and other recipes in this book but after trying out 3 of the recipes for truffles, I can only imagine how awesome the other recipes will turn out.

Yummy!, November 16, 2010
I'm a candy-making noob, but this book enables newbies like me to turn out professional-looking treats. The sections are logical, easy to follow, and provide all manner of tips and scenarios to head off potential disasters. I've tried four recipes so far -filled chocolates, divinity, rochers and Turkish delight- ; only the delight defeated me (I'll be trying again to get it right, but the waste of pistachios made me weep). The other three turned out perfectly. I won't say the feeling was like the high I got when I baked my first loaf of bread, but it was close. I'll be going through all of the recipes eventually. This is a great cookbook!

Best book on chocolate making, August 29, 2010
Of ALL the chocolate books I have; this is the best I how have.
Very easy to follow, great varity in types to make. If you are a chocolate lover, maker, this is one you MUST have. How can you go wrong with the CIA.

Master of Chocolates, April 19, 2010
Chef Peter Grewling shows why he is the master of chocolates with this book. It is a wonderful thing to have in your cooking library. Recipes are compatible with anyone, not just a graduate of the CIA (Culinary Institute of America). The marshmellows are wonderful, but so many other recipes are too. ... Read more

Editorial Review

Sunday is the perfect day to slow down and enjoy a heartwarming meal. From spicy chilies to steaming chowders, Sunday Soup features 60 recipes: one for each Sunday of the year, and then some. Gulf Coast Shrimp Gumbo is best for staving off the winter cold, while Dreamy Creamy Artichoke Soup welcomes the bounty of spring's vegetables. When it's too hot to turn on the stove, chill out with Icy Cucumber Soup with Smoked Salmon and Dill. A great selection of "Soup-er Sides" will turn any bowl of soup into a hearty meal. No matter the season, Sunday Soup offers all the inspiration one needs to pull out a stockpot and start simmering a new family tradition. Soup's on! ... Read more

Reviews

52 recipes, arranged by season -- lots of purees, February 28, 2009
Charming little book with a years' worth of soup recipes, arranged by season -- the "Soup Calendar." If you're looking to make something besides your usual chicken noodle soup or chili, this is a good starting point for ideas and inspiration. Some of the soups may be a little sophisticated for children, but for the most part, the recipes aren't complicated nor do they use hard-to-find ingredients.

Some cookbooks are fun to look at, but less appealing once I start surveying the ingredients list and preparation requirements. Not this one. The author doesn't insist on home-made stock or fresh herbs. Although the author includes several home-made stock recipes, she acknowledges the value and quality of store-purchased stockes, and lists Swansons and College Inn as some of her favorites. She recommends easy-to-find items, like McCormick spices, rather than sending you off to hunt down unpronounceable ingredients in an ethnic market.

The recipes are very good and for the most part, not too complicated. There are many purees, and there are quite a few chunky soups shown with thick shavings of parmesan across the top. There's something for everyone in here -- Basic Beef & Barley and other meat-based soups. Thick, creamy purees are the ultimate comfort food in my book, so I particularly like the fall soups featuring root vegetables. Some of my favorites are:

Fall:
Butternut Squash and Apple Soup with Cider Cream
Creamy Stilton Soup with Sauteed Pears
Sweet Potato Soup with Orange Creme Fraiche

Spring:
Heavenly Asparagus Soup wwith Tarragon Cream
Carrot Soup Scented with Sesame and Chicken
Pumpkin Soup with Toasted Walnuts and Rosemary,

Not everyone will like every recipe in this book -- but most folks can find some things appealing, and plenty of inspiration otherwise.

Novice soup maker creates yummy soup, January 26, 2009
I am a novice soup maker, but with the Sunday Soup recipes I have created two of the tastiest soups I have ever had, (Cauliflower w/Crispy Prosciutto and Tomato & Fennel). I can't wait to serve the Tomato & Fennel at my next dinner party. The soups are categorized by seasons, which makes for easy shopping, and optimal tastiness. I do recommend owning an immersion blender for the recipes; I picked up the affordable Cuisinart SmartStick, and it works like a charm.

Just what we need...slurpy homemade yummy soups..., October 14, 2008
This is a fantastic book about soup...simple soup suppers to make on a Sunday...the soups are elegant enough to serve to friends and hearty and simple enough to make you want to make them...what I truly love about this book is the additions...what to serve with your soup be it salad, bread or wine...

Delicious Food Worth the Effort, January 17, 2009
While most of the recipes look interesting and delicious, I have made only two: Sweet Potato Soup with Orange Creme Fraiche and Gorgonzola Sandwiches with Apples and Pecans. The soup was thick and rich with the Orange Creme Fraiche as a luxurious complement. The sandwiches were good when made with the Granny Smith apples, but even better (I thought) when I used Bosc pears instead.

A friend made the the White Chili with Chicken and it was perfect for our winter weather. The chili was spicy enough to have a kick but not 'hot' enough to make my eyes water

The directions are thoughtful, clear and detailed, even a novice soup maker like me can follow them confidently. Three alternatives for soup stock allows the cook to be realistic about the amount of time and effort she/he is willing or able to invest. The comparison between sweet potatoes and red sweet potatoes (sometimes called yams) was very helpful. There are even directions to make your own Creme Fraiche. Finally, the recipes, especially for go-with salads, breads, and sandwiches, allow for individual adjustments and taste.

I have one quibble with the cookbook: the time of preparation indicated. It took me all morning to cut up the vegetables required for the Sweet Potato Soup and then the afternoon to roast the potatoes, assemble the soup and cook it. If I had had a sous chef to do the preparation, perhaps I could have done it in the 20 minute prep time and one hour start-to-finish time indicated.

Overall, Sunday Soup is a wonderful collection of familiar and fresh recipes for delicious soups and salads, breads, and sandwiches to go with them. I intend to continue making them throughout the year.

EVERYDAY Soup!--not just for Sundays!, December 9, 2008
Sunday Soup: A Year's Worth of Mouth-Watering, Easy-to-Make Recipes

This is a fantastic book! It is full of recipes that can serve as an entire meal, or can be the first course to a multi-course dinner. I came home from work today at 6 PM and made the Tortilla Soup in no time. I have made many of the recipes in this book and have never been disappointed. Be sure to try the Stilton Soup with Sauteed Pears and the Celery Bisque with Stilton toasts; your guests will be amazed. The "Cool Nights" Chili with Chicken, Corn and Chipotles feeds an army and is so flavorful. You can always count on Betty Rosbottom's recipes to be foolproof: her directions are unusually clear and the notes are always helpful. This book also makes a wonderful gift for just about anybody!

Everyone should have "Sunday Soup" in their kitchen, March 1, 2009
Yes, you might find my experience with the Sunday Soup book interesting.
I am the proud grandmother to two mature, married, 30 year old, grandchildren. Grand daughter lives in Seattle, WA., Grand son lives in
Memphis, TN.
I purchased the Sunday Soup book for my grand daughter for Christmas. I soon learned she was e-mailing recipes from her kitchen in Seattle to her brother in Memphis. She found so many really good soup recipes she had to share them.
It was then I realized the need. Everyone should have a copy of "Sunday Soup" in their kitchen. I ordered two more, one to be sent to my grandson and his wife in Memphis and of course I knew I would have to have one in my kitchen. Yes, I have purchased three Sunday Soup books within a two month period.
I think everyone should have a copy in their kitchen.

"Sunday Soup" by Betty Rosbottom, December 10, 2008
"Sunday Soup" is another "Mouthwatering" cookbook by Betty Rosbottom. Betty does a superb job by giving the reader so many wonderful recipes that you can use for entertaining or family dinners. Betty's directions are so well written that you know exactly what to do. The cookbook is very well organized according to each Season and she gives you a step by step process that is very easy to follow. She also has included wonderful accompaniments that go very well with her soups. I love the way Betty has organized her recipes by giving information on how many servings, prep time and sides that go well with her soups. She also has beautiful photographs of many of the soups in her cookbook. I always enjoy Betty's cookbooks because she is so decriptive in her writing and explains the directions so well that even the novice cook would not have any trouble making her recipes. I highly recommend "Sunday Soup"--it is a wonderful cookbook that you will enjoy througout the year!

anderson83ster, January 10, 2009
This is a great book! My 24 year old son has had a ball trying out the recipes. The ones we have tried have worked - and others have given us great ideas of what to do with the ingredients we have on hand!

It's a keeper, November 26, 2009
Let me say right here at the beginning that I have made only one soup from this cookbook. The recipe is Apple Soup with Crumbled Roquefort and Bacon. It is perfectly balanced, with the pureed soup being light and mildly sweet, and the garnish taking you to new heights of flavor (crumbled Stilton, butter, and bacon). If I find no other recipe in this cookbook as good as this one, I will feel the cost of the book was worth it. It is exquisite. So many soup cookbooks seem to have similar recipes to each other with minor changes in directions. This one seems different. I'm going to try Cauliflower Soup with Crispy Prosciutto and Parmesan next, or what about Pumpkin Soup with Toasted Walnuts and Rosemary! If you want the same old same old, this is not the cookbook for you. If your family uses Progresso as the gold standard, this is not the cookbook for you. If you are willing to try some new flavor pairings and go off the beaten path, you will love this cookbook. As others have said, the soups do take more time to prepare than the author suggests, but I'm guessing that is due to our not being professional chefs. There is a lot of love in this book and I can't wait to try my next recipe.

Delicous, easy, wonderful collection recipes, March 1, 2010
I received this book as a Christmas gift and after trying the first "winter" soup, have been going back to this book every weekend for a new wonderful recipe to try. These soups are absolutely delicious! It's certainly not a reference book--don't buy this if you're looking for a book to have on hand to be able to tell you how to make basic chili, or chicken noodle soup--but it is a great place for ideas, both for the experienced cook and the not-so-experienced one.

Pros:
* Attention to detail--the author has notes about where to find less common ingredients, exactly which parts of the vegetables to use, and ways to add or remove ingredients or spices
* Great organization. Not sure what to try? Just pick the current season and look at the soup calendar.
* Variety. Some meat and potato soups, some chowders, stews, creamy soups, chunky soups, vegetables, whole-meal, traditional, exotic, etc.
* Accurate serving size predictions and time-to-make estimates.
* Beautiful pictures.
* Recipes are not too difficult, but not too basic.
* Delicious. I was skeptical on a couple that didn't include very many spices or seasonings, but mmmm. I would never have thought I would like something called celery bisque, but it was gobbled up faster than I could ladle out bowls in my house.
* Includes ideas for bread to serve with it, and other serving additions.
* Includes tips about preparation, and how much of the recipe you can make ahead.
* Doesn't demand home-made stocks or broths, but does give recipes on how to use these if you have the time and energy.
* Relatively healthy. I was surprised how few recipes called for cream as a thickener. The author makes good use of pureed vegetables to thicken creamy soups, and other ways to make the soups delicious without packing on the fat and calories.

Cons:
* A lot of fennel. The author clearly loves it, and has several recipes that feature fennel not just as a flavor adder but as a main ingredient. Had to skip these. (This would not be a con if you were a fennel lover though!)
* Different recipes make vastly different quantities--some recipes I had to double just to feed 6 people, others I ended up with a giant pot of soup that, while delicious, was still hard to go through before it went bad. Just pay attention to the "servings" label and you should be fine.

Overall: highly recommended. My most-used cookbook now by far (and I have a LOT), and I have already bought several copies for friends. If you like to make soup, BUY THIS BOOK. ... Read more

Editorial Review

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

If you ever worried that you might not get full use out of your ice-cream maker, cast your doubts aside. Ice cream recipes feature such unusual flavors as lavender, chestnut, rhubarb, and Earl Grey tea. Even Weinstein's vanilla ice cream is anything but plain, with variations like Vanilla Crunch, Vanilla Rose, and Vanilla Cracker Jack. There is also a plethora of light, refreshing recipes for sorbets and granitas, with flavors like Apple Chardonnay, Coconut, and Kiwi. Top everything off with the author's recipes forhomemade sauces. Whether it's a special event or a midnight snack, The Ultimate Ice Cream Book has what you need to make any occasion a little sweeter.

Reviews

Ice Cream at its simplest - and best!, January 24, 2000
Although this book has off-the-wall ice creams (like Red Bean, Pine Nut & Prune), Granitas (Beet! ), Sorbet (Kumquat? makes me pucker just thinking about it!), it also has traditional flavors in an easy to follow format with lots of variations for each recipe. There're also sauces and toppings, shakes & sodas. There are even 3 recipes for cones. I love this book - we borrowed it from the library, then had to get our own copy.

Icy delight, May 3, 2004
Very few commercial ice creams can stand up to homemade. Oh, I know. I have my commercial favorites too. When you make your own, however, you're in control of everything. Too sweet? Cut down the sugar a little. Too rich? Substitute half and half or milk for some of the cream. You want a flavor that doesn't come in the stores? Then it's time to bite the bullet and make your own.

You'll find details on ice cream machines in this book, as well as the differences between (and pros and cons of) ice cream made with and without eggs, details on flavoring ice creams, and tips for making "mix-ins" (cookies, crackers, etc.) that'll stay crunchy longer. You'll even find three recipes for ice cream cones in here!

This cookbook packs a lot of punch into a surprisingly small amount of space. Let's use Pumpkin Ice Cream as an example. Below it you have four variations listed: Pumpkin Pie Ice Cream, Pumpkin Raisin Ice Cream, Pumpkin Rum Ice Cream, and Pumpkin Seed Ice Cream. Mr. Weinstein could have done this a number of ways. He could have printed up a new recipe for each variation. He could have left them out entirely. Or he could have put the traditional paragraph of "oh, and you could try adding this, and this, or this." In the first case you pay more for a cookbook that could have been smaller. In the middle case, we would have been bereft of many extra fantastic recipes. In the last case, when we sat down to pick a recipe and make out our grocery list, we would have failed to read the last paragraph, and we'd eternally find ourselves saying "Oh, next time," without ever making the variations. So this is PERFECT. I wish more cookbooks did this. The variations are 1-3 sentence quick directions, but easy to pick out and implement. They're also listed as individual recipes in the index, so you won't have trouble finding them if you lose them.

You'll find a fantastic array of flavors. Apple Butter Ice Cream, for instance. Avocado Ice Cream, with a Gazpacho recipe to accompany it--I guess you can eat ice cream for dinner! The Banana Ice Cream and the Banana Ice Cream Philadelphia Style (no eggs) come with a stunning array of variations. When Mr. Weinstein suggests Bubble Gum Ice Cream, he even provides the toll-free number of a company that sells bubble gum flavoring! Now that's service for you. The book also includes sorbets, granitas, toppings, and ice cream drinks.

In all, this is the best ice cream book I've ever laid my hands on, and we have at least four such cookbooks. Mr. Weinstein has created a true treasure of ice cream creation, and deserves no less than a full five stars for his glorious work.

Tons of Recipes, But a Poor Cookbook, June 14, 2001
This is a recipe book that reads like your mother's recipe cards: lists of ingredients and how to combine them, but nothing about the technique or the science of what you're trying to make. You couldn't find a better book of recipies for ice cream. But if you want to know the whys and hows of ice cream making, this is a poor excuse for a cookbook.

Recipies, recipies, recipies!--not only for chocolate, vanilla, and strawberry, but for corn, avocado, and oatmeal--this is certainly the right book for those looking for variety. Weinstein has done a fabulous job in assembling old-fashioned favorites as well as nouvelle experiments. His inventiveness of new flavors is as delightful as the astonishing accuracy with which he recreates ice cream parlour favorites.

The problem I have with the book is that it's extremely lacking in every other aspect you expect from a good cookbook. Weinstein never discusses the cooking and prep technique he presents. You'd think ice cream was impossible without a food processor, which he calls for in almost every recipe (but you can easily make these recipies without it). He never mentions why I must boil the milk and later strain the mixture (You don't really, unless you're using unpasturized milk). And why must I refrigerate the ice cream before putting it in the ice cream maker? (Okay, maybe that's not so mysterious.) I also became suspicious when I found a recipe for choloclate ice cream (there are many) that calls for cocoa but never for salt. (Salt almost always improves the taste of cocoa and would have the added benefit of lowering the freezing point of your confection, helping it not to freeze solid if you cure it in the freezer.)

Finally, dispite the impressive quantity of recipes, you won't find a single one for gelato. In fact, Weinstein implies in his introduction that ice cream and gelato are basically the same. While it's true they are both custards, gelato never contains cream, so the taste and texture is entirely different. But perhaps that's a fair omission in a book on ice cream.

The book seems to be written for people who want to make a fine frozen custard, but who would never make such a thing if they knew it was called that. Just do what the book says and no one will get hurt. You won't really learn anything about what you're cooking, but you won't embarrass yourself either.

The Ultimate Addictive Ice Cream Book, July 26, 2003
I don't usually share my thoughts about cookbooks that I buy, but I have to say that this book is truly addictive. When I first started making the ice creams in the book I stuck to the recipes that didn't require eggs. The author calls them Philadelphia style, but my family calls them delicious. All the ingredients called for are fresh. Fresh berries, fresh peaches, fresh cream. I like it that the strawberry ice cream requires so few ingredients. But my husband grew up eating frozen custard so I decided to try a few of the recipes that required a little more cooking. Beat the eggs, add the sugar, beat in some flour or cornstarch to help thicken the custard, heat the milk - it scared me at first, I'm not a great cook. But I did it. The custard was rich and smooth. Then came the fresh fruit. We're totally addicted. And it's nice knowing that there's nothing artificial going into our ice cream and frozen custards. I also like the fact that all the eggs we eat are being cooked first. After reading a few of the reviews here, I decided to try an experiment. So many people said they were staying away from the odd flavors, so I made some - sweet potato and green tea. We're hooked. They're so good. Someone else said you shouldn't add flour to ice. I made the mint ice cream recipe from this book without adding the cornstarch as the recipe called for. The ice cream was icy, grainy is what my husband called it. So I made it again just as the recipe required and it was perfect and has become an instant staple in our freezer.

Every Ice Cream Imaginable!, November 15, 2001
The Ultimate Ice Cream Book is the only ice cream "cook book" you'll ever need. The Ultimate Ice Cream Book contains hundreds of recipes. The book begins with an introduction on the two different types of ice cream recipes (custard style-with eggs and Philadelphia style-no eggs), helpful information on ice cream machines, mix ins, and finally tips on drinks. After browsing through the introduction you will flip through so many pages of different flavors of ice cream you will have a hard time chosing which kind to make. There are recipes for bubble gum, banana, pineapple, peanut butter, key lime, and white chocolate ice creams just to name a few. Don't let all the exotic flavors worry you. There are recipes for plain vanilla (4 recipes for vanilla in fact), chocolate, and strawberry. As if that weren't enough, there are sorbet recipes, ice cream cone recipes, shake and drink recipes, plus sauce and topping recipes. There is even helpful information in the recipes for finding some of the ingredients. Take the bubble gum ice cream recipe. Have no idea where to find bubble gum flavor? Not a problem. They list a company along with their phone number where you may order bubble gum flavoring. You can't go wrong with this ice cream book.

Diverse array of recipes - something for everyone!, July 5, 2001
I just got my new ice cream maker and I purchased this book and the book "Gelato!" to get started. I found this book to be my favorite of the two. It is fairly straightforward and no-frills, and it's not the type of book to sit and read in an armchair ("Gelato!" is that type of book, with a history of Gelato making and rich text and accompanying photos). But this book has several recipes (rich to not-as-rich) for the basic flavors, and offers several variations on most of the recipes (such as grapefruit-kiwi sorbet after the main recipe for grapefruit sorbet).

Most of the recipes appear to be very easy to follow. If there is a complicated recipe, it's good bet he offers a simpler one for the same flavor, with a clear description of what the differences in your final product are likely to be. I haven't used my machine that much yet, but I have found the recipes I have tried from this book to be easy to make, with delicious results. It doesn't offer gelato recipes, but has many many ice cream, sorbet and frozen yogurt recipes. I think it will be a very useful companion to anyone's ice cream making at home.

A lifetime's worth of ice-cream making!, October 1, 1999
What a huge variety of recipes, and on top of that there are variations on each one making each recipe worth 5 to 10 recipes! I've had so much fun experimenting, and I've had great success with the sorbets. There really is something for everyone. Another plus is every section is in alphabetical order, so you can find exactly what your looking for in no time. No fumbling around for a specific recipe. All in all, this is a great all around ice cream book.

Great variety of recipes, January 20, 2004
I own this book and Ben and Jerry's and I like them both. However, this one is my favorite because it is more comprehensive. It is also nicely organized by recipe. Many flavors will have recipe variations listed below the main recipe. The Ben and Jerry's book is quite old and only has a few of their popular flavors which are listed under generic names and not the names sold in stores. If I did it over again, I would save some money and only get this book.

still the best ice cream book ev er, February 28, 2004
i've had this book for three years and it's the only ice cream book i ever use. i have others including ben and jerry's, but so many of ben and jerry's recipes use raw eggs which is not safe. and they don't give alternative ways to cook them. mr weinstein on the other hand, cooks all of the eggs that go into his custard based ice creams and that's important. but weinstein also has recipes for ice cream without eggs which are just as rich and delicious. i've bought this book for everyone i know with an ice cream maker and i've bought it along with an ice cream maker as a gift for friends that don't have either one. i guess i'm not alone - just read the rest of the reviews here, when i say the i think this is the best and only ice cream book for sale worth having.

Worse than useless, December 20, 2005
This book is basically ten recipes with 'variations' ("Add walnuts!"). Instead of doing a technique section followed by individual recipies, he went crazy with cut and paste, including the same paragraphs about technique in each recipe on every single page. I don't know if this is because he's a bad writer or if the publisher was trying to pad the length and make the book appear more substantial than it is, but either way it is very annoying. There is no background whatsoever, no nice pictures or interesting sidebars, just page after page of the same recipe in the same format using the exact same sentences. Many of his recipes also produce a bad result (e.g. the green tea recipe) so I have to wonder if anyone actually tried them or if he just had a brainstorm and thoughtlessly wrote it down.

Do not buy this book. It's an insult to your intelligence. You would be so much better off with "Everybody Loves Ice Cream", the Williams-Sonoma book, or the Ben & Jerry's book. ... Read more

Editorial Review

The delightful sisters and owners of Alice's Tea Cup share nearly one hundred recipes from their charming and wildly popular Manhattan restaurants

For almost ten years, Alice's Tea Cup has been a destination in New York City for locals and tourists alike who crave a scrumptious afternoon tea without airs or pretension. Haley and Lauren Fox learned at an early age that tea was more than just a beverage—it was an event to be shared and protected—and they divulge their tea-making philosophy and dozens of delectable recipes in this beautiful cookbook.

Embodying the mantra "tea turned on its ear," Alice's Tea Cup serves up unique twists to traditional Victorian tea fare, including:

Savories—Lapsang Souchong Smoked Chicken Salad and Cucumber Watercress Sandwiches with Lemon Chive Butter

Baked goods—Banana Nutella Cake and Mint Black Bottom Cupcakes

Sweet treats—Alice'S'mores and Queen of Tarts

Tea selections—from African Dew to Rooibos Bourbon

Specialty drinks—Alice's Tea-jito and Ginger Mar-tea-ni

And of course Alice's world-famous tender, moist scones—including nineteen versions, from pumpkin to peanut butter and jelly to ham and cheese

Haley and Lauren also show you how to throw a personalized "Curiouser and Curiouser" tea party with household props and offer lots of other ways to celebrate with tea and festive food. From salads to scones, pancakes to cupcakes, afternoon tea to evening mar-tea-nis, this fabulous cookbook lets you enjoy Alice's mouthwatering recipes without leaving home.

Reviews

Enjoying this book..., November 1, 2010
My family ate at Alice's Tea Cup for a celebration and everything was scrumptious. I am thrilled with the book because it has all the delicious recipes I enjoyed in their tearoom. So far, I've made the molasses ginger cookies and the curried chicken sandwiches and both recipes turned out great. Their recipe ideas are very creative.

3 weeks later...Hi all, Here are some corrections to Alice's Tea Cup's new tea book...I made the pumpkin scones; they were extreemly over-spiced. When I first read the recipe, the quantities of the spices sounded wrong, so I called them. A gentleman insisted the 1/4 cup each of cinnamon and ginger was the correct amount. I doubted it, but decided to give them a try since he verified the recipe. Well, the scones were totally unpalatable and I threw out the whole batch. A sad waste of money:(
This morning, I called again and tracked down the cook who actually makes the scones. She said she uses only 1 teaspoon each of the cinnamon and the ginger. I asked about any other recipe corrections and she said the curried chicken sandwiches should have chopped red apple in the recipe.

Despite the corrections, I still believe it's a book that most will enjoy as I do. The curried chicken recipe is very good. I found you can get away without dry rubbing and baking the chicken. I made it again with leftover roasted chicken to which I added equal amounts of mayo, sour cream, and apricot preserves. Then I chopped up celery, red onion, sliced almonds and dried apricots and added those in. Finally I sprinkled on sea salt, fresh ground pepper and curry to taste. It was delicious. Alice's cook told me they add in chopped red apple so I'll do that next time.

Another update...I made the pumpkin scones with the 1 tsp each of the spices and they turned out great. Don't miss the topping, it truly adds to the scone. I had extra topping so I refrigerated it. To use it on something else, I warmed it on a very low heat and added a few spoonfuls of heavy cream...Oh my, how delicious, and it reheated really well.

Lovely Book, November 19, 2010
This sweet little book is just perfect. So many delightful recipes. Was looking mainly for a scones recipe book. This has that and so much more. You won't be disappointed.

Wow! What a fantastic cookbook!, November 12, 2010
This is a must have cookbook. Just amazing. I have only had the book a week and tried 4 recipes, but, I am happy to report that I am 4 for 4. My family has loved each of the four recipes I have made so far. Given the time of year, the pumpkin scone is a must make!

Mistakes can be costly, November 28, 2010
WARNING! RECIPE ERRORS ...Pumpkin scone recipe has incorrect amounts for the spices (which another reviewer confirmed by calling Alice's and talking to the baker who actually makes them. The correct amount is 1 tsp. ginger, and 1 tsp. cinn.) Unfortunately I did not read the reviews before diving in to make the pumpkin scones (the reason I bought the book in the first place!) which were inedible and a waste of time & money. I get very frustrated with books that are poorly proofread. According to same reviewer the curry chicken was also missing chopped apple.(although this mistake at least makes it just taste different, not inedible!)
It makes me wonder how many other recipes I'm going to go through that might have mistakes, and what the cost of them could be to the consumer who purchased the book trusting the outcome would be correct according to the recipes paid for by buying the book. I think the integrity of the book is at stake when already 2 mistakes have been found and the book just came out.
On the positive side.. this might very well mean they really did give out their real recipe which most establishments don't usually do. They change something. But since they have to bake these in bulk, I am guessing that 1/4 cup of ginger and cinnamon was actually the amount in their bulk recipe before it was reduced for home baking. The scary part is the reviewer who called talked to someone who confirmed the book was correct, and lucky for her she knew in her gut it still had to be wrong (after knowing they were inedible!) and finally ended up talking to the baker and found out it really was a mistake.)
Note to self: Always check reviews on Amazon BEFORE I start baking out of any book. At least I would know if there were any mistakes already found that needed correction before wasting my time and money. :) And.. I would know which recipes were the most successful to start with! ... Read more

Editorial Review

Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. ... Read more

Reviews

Authentic home-style Japanese hot pot meals, November 6, 2009
After living in Japan for three years, I was pining for something Japanese besides sushi. This book more than fills that need. It is beautifully laid out with lots of photos and easy-to-follow directions. The authors recognize that some of the ingredients and tools for these recipes could be difficult to find, so not only do they give suitable substitutes, they also provide websites of vendors who carry the unique items. There are plenty of sidebars offering explanations of why some things are done a certain way, including the right way to slice cabbage and why hot pot ingredients are added in a particular order. Another thing I love about a cookbook is when I can learn something about the dish, along with getting the recipe. I enjoy learning the origin of the recipe and/or why it's unique to a certain region. EVERY RECIPE has a story to go with it and many have serving options along with suggested side dishes.

Japanese hot pot meals are very family-oriented. In a Japanese home, the hot pot meal is cooked right at the dining table using a portable butane stove. Everyone just digs in or cooks their own favorites in the broth. Although a portable butane stove isn't something commonly found in an American home, it is easy enough to find either here at Amazon.com or at an oriental market. I have two of them, and they have been real lifesavers at pot lucks and during power outages. It's like taking my gas range with me, no matter where I go. So if you decide to invest in the butane stove, know that you will use it for more than the hot pot meals!!

Japanese comfort food, October 16, 2009
I grew up in Japan and this is authentic Japanese comfort food. Throw everything in one pot like a slow cooker but the best part is that you don't have to wait for hours for it to cook like in a slow cooker - everything is cooked in real time while you and your guests sit cozily around a table. There are recipes for vegetarians, seafood lovers and meat eaters. The photos are numerous and inspires one to call friends and get together.

Easy to follow and Easy to make, October 26, 2009
I have been following Harris Salat's blog for about 6 months and have been awaiting the arrival of the anxiously. So far it has not disappointed. I have only done 2 of the recipes so far. Luckily (like the book states a number of time) these recipes do not mind being adjusted for tastes and available ingredients. And yet with common sense they turned out fantastic. Right now using cast iron dutch oven but will probably invest in either a chinese clay pot or a japanese danabe.

Busy mom of three loves this cook book!, December 7, 2009
I recently bought this cook book and my three kids and I have been having a lot of fun exploring the recipes! At first I was a little scared that we wouldn't have access to the Japanese ingredients needed for some of the recipes but quickly discovered that the authors suggest alternatives for each and every item that may be hard to find in your neck of the woods. (i.e. A small Japanese onion can be replaced with two scallions). I like to make my kids simple, home cooked meals, and these recipes are very easy to follow and make great family meals! I highly recommend this cookbook.

Great cook book!, October 14, 2009
I have really enjoyed working through the delicious recipes in this book. They are well described, easy to follow and the results are excellent. The book itself is very well written with lots of humorous anecdotes. It also features beautiful photography and is well laid out. I've already purchased several copies to give as gifts.

Fabulous, November 30, 2009
Every year my brother gets me something wonderful for my birthday. This year, he sent me this wonderful book....Japanese Hot Pots! I love cooking and trying new things and this book did not disappoint. The pictures are absolutely beautiful and the recipes are so easy and wonderful to make. I live in a place where I thought I might have some difficulty finding some of the ingredients but so far, that is not the case. I would highly recommend this book to anyone who loves to cook and has a sense of adventure! You won't be disappointed!

Easy Japanese one dish meals, October 26, 2009
I was inspired to purchase the book after watching the two featured videos on Amazon. Chef Tadashi's demonstrations are simple and clear. I have tried the salmon, chicken and beef sukiyaki hot pots with great success - quick, easy and delicious. The recipes are well balanced with vegetables, protein and carbohydrates. They are also low fat. I found the section on Japanese ingredients helpful, since most ingredients are readily available, but I wasn't sure how to use them. This is a great book for hearty home cooking & proves Japanese isn't all sushi / complicated techniques. It's also good fun for guests when they can cook at the table.

Warning: You will be HOT POT Obsessed!!!, January 12, 2010
It took one hot pot recipe - the one with the hand pulled dumpling to open the door. Then I needed a new hot pot. I have tried these recipes with both my donabe and electric skillet. It has completely converted my meatasaurus husband to eating his vegetables. He was delightfully eating the cabbage!?! I couldn't believe my eyes. Not to mention, it was such a healthy way of cooking that tastes absolutely delicious, fresh and robust at the same time. It truly warms the soul

My one recommendation - Have a couple recipe options available since not all ingredients are readily available. You will find that almost all the ingredients are available at a well-stocked Japanese grocery store.

M. Ross, December 1, 2009
I like to cook and I have a lot of cookbooks, but this one is a favorite! The recipes are delicious, healthy, and very easy to make. The beautiful imagery gives you a great sense of your end goal. Having travelled in Japan and being an adventurous eater, I sampled a lot of different menus items. These Hot Pot recipes bring back to me the essence of delicious Japanese cooking. This is definitely a cookbook that will get a work-out this winter.

Japanese Hot Pots, February 7, 2010
The recipes are easy, the ingredients are a little tricky to find. I've substituted
some of the ingredients for others I have on hand with out a problem. So far the recipes I've made are pretty simple and incredibly flavorful. ... Read more

Editorial Review

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. ... Read more

Reviews

I got inspired!, April 16, 2008
I love to cook but was in a rut with my weeknight standard recipes, and heard Lynne talk about this new book on NPR. I immediately bought it just for the Hoisin Noodles 4 Flavors recipe, which I made this weekend for a very appreciative audience of husband and dad - it was easy and delicious of course, but most happily it was something different. I can't wait to try many of the ideas I've found there - now I need a bottle of fish sauce to add the umami to lots of recipes - and am excited about weeknight cooking again. I'd recommend this to anyone who isn't afraid of red pepper flakes, roasting a vegetable, or the occasional pat of butter or dollop of cream. It's full of tips, clear explanations, realistic cooking times for recipes, and a great "Here's a basic equipment list," plus great little stories and quotes. I love this book! I'm ultra-confident that new recipes will put the "Wow" back into our weeknight AND weekend cooking! Thank you, Lynne and Sally!

An utterly satisfying cookbook... and reading material for foodies, June 12, 2008
I like, not love, The Splendid Table. I enjoy it when I happen to turn on the radio, but I don't market my calendar to ensure I catch the radio show.

On the other hand, I'm completely taken with this cookbook. It fills a specific niche: real non-shortcut cooking, with the awareness that you probably have to start dinner after you get home from work. The recipes are all chosen with that desire/limitation in mind, and give you an estimate of how long it'll take from start to finish.

There's a pretty wide range of ethnic flavors, from Italian pasta to Chinese stir fries, which can keep the supper table interesting. So far, I've made only one recipe, but it was a clear winner: tarragon chicken breasts with buttery leeks. It promised to be done in half an hour... which was really more like 45 minutes, but we spent less than ten minutes in the kitchen. Many recipes suggest improvisations, simple or complex; she suggests other herbs instead of the tarragon for that chicken recipe, but another recipe for pasta with butternut squash and greens extends to a fennel garlic roast. I have my eye on this recipe for corn chowder and on the tamarind-glazed pork chops.

Among the features I like in this cookbook (and wish others would adopt) is that the ingredient is in boldface. That is, "2 teaspoons fresh lemon juice" has the "lemon juice" in bold type, making it easy to scan through the ingredient list while you're composing a shopping list or cooking.

A more major component of the cookbook is the little essays that come from the radio show, such as the discovery that consuming different cheeses before bedtime affects the nature of your dreams, and an explanation of the seed savers' exchange. Plus, a "building your library" sidebar will recommend cookbooks that you probably want to explore. The result is an inordinately *readable* cookbook, not just one to grab when you're wondering what you can possibly feed the family.

devil in the details, May 14, 2008
Am I the only person who was surprised to find grammatical errors in this book? I know, I know, it's a cook/lifestyle book and I should get a life, but I wish they had sent me a galley copy so I could have fixed the handful of errors. And no, grammar isn't that important when the food and life promulgated on the pages are so passionately, lushishly described.

But here's the thing: I have begun to wonder if there might be some finer points missing in the directions as well. The first recipe I chose to make was the Butter-Steamed Leeks, and nowhere does it say if the leeks should be sliced. The authors want me to make a vertical cut down the length of each leek (which to me is not the same thing as "slice in half vertically") and then soak them to remove grit. Fair enough, but that's it. Most recipes then have you cut the leeks crosswise into one or half inch slices. But I am left to my own devices here. Not that I am going to get into serious trouble if I decide to slice or not to slice, but this is the kind of attention to detail (as well as grammar) that differentiates good cookbooks from great cookbooks.

Regardless, it's still a recommended book (tomorrow night I'm making the covershot Tumeric Potatoes) though I would have appreciated more photos of the dishes and/or their preparation.

Useful & fun - just like their radio program, May 20, 2008
As a fan of The Splendid Table weekly radio program, I was very curious about how the same style of information would be made into written form, so ordered this book. I really like that the recipes focus on dinner, or lunch, menus, instead of just trying to cover every type of recipe (for that type of cookbook, I recommend Bittman's How To Cook Everything - fabulous in it's own way). And most of the recipes look full of flavors, AND can be made ahead of time and served reheated, or at room temperature (a real boon for families!). We actually made the delicious Warm Bean with Rosemary dish, and the Oven Roasted Onion dishes for our 3 year olds birthday party, and they were both great hits w/ kids and adults alike! And though not encyclopedic, all of the recipes look very tasty, and not difficult to make. And one last reason I like this book - the recipes are typed out in a larger, very clear type face, which makes it so much easier to read when you're busy in the kitchen reading the recipe while cooking it. Bravo Ms. Kasper and Ms. Swift!

Delicious and inspiring, October 19, 2008
I received this book from my girlfriend, who knows how much I love Lynne's show and collecting cookbooks. I am usually skeptical of books written by media personalities (e.g., nearly everyone on the Food Network) because the books are almost always hyped and are no more special than cookbooks written by others. A pretty face does not always a good cookbook make.

Many others have commented on the book's layout and design, so I'll focus on the recipes contained within the book. Most of the them require a lot of little ingredients, especially spices, oils, and herbs, so most of your time in the kitchen will involve gathering and preparing these than actually cooking the food. I found that nearly all of these dishes tasted better the next day and needed more salt than specified.

Nearly every recipe has been a revelation of some sort:

1. The Pan-Crisped Deviled Eggs are a new take on the American classic: you brown the the recipe's deviled eggs in a skillet, which enhances the taste and texture.

2. The Cuban Black Bean Stew is hearty and simple; it's perfect for a chilly fall day. It's inexpensive, too: my grocery store practically gives away smoked ham hocks.

3. The recipe for Tomato-Cheddar-Packed Turkey Burgers produces wonderfully moist burgers and the splash of wine adds a welcome (but light) complexity. Word of warning: You'll think there's something wrong after you mix the ground turkey with the rest of the ingredients: the patties will be very wet and not hold shape. Don't worry: drop them on the hot skillet and everything will work out in the end.

4. Lynne's Winter Tart of Roast Vegetables and Endive demonstrates how easy it is to use frozen puff pastry and how well it works as a "pizza" crust. The use of Asiago cheese adds a nice tang and makes the dish so savory. Lynne's variations show how easy it is to improvise on this recipe so it can work with nearly whatever vegetable you have on hand. Happily, she even includes a page describing how to roast vegetables. My mouth is watering just remembering this dish.

5. Lynne's recipe for pho is divine. The "cheater's Asian broth" that is the base of this recipe is savory, a wonderfully balanced blend of onion, garlic, ginger, cloves, pepper, chicken broth, sugar, and fish sauce.

6. Jane and Michael Stern's broccoli casserole calls for 3 tablespoons of sugar, white bread, 3 eggs, a cup of shredded cheddar, and half a stick of butter. The sugar really is the surprise in this dish; I never expected that in a casserole in which I would assume salt to dominate.

7. The 21st Century Mac 'n' Cheese is definitely an adult take on mac and cheese. The use of cheddar, cream cheese, and Gruyere, along with a finely minced onion, give this dish a real zip that is so often lacking in traditional recipes.

8. The Pork Tenderloin Pan Roast with Black Olives and Orange is delicious, juicy, and tender. I never had before thought of the combination of black olives, orange, and white wine.

What hasn't worked? It was the Sicilian corkscrews with white beans. I'm not sure what happened, but the dish lacked any flavor. I had to pour salt on it, even though I generously salted the pasta water, as Lynne is always recommending. And I am just not sure about the iced cantaloupe soup with jalapeno and basil. I think the recipe called for *too* much salt. It just may not be a taste that I like.

In conclusion, Lynne has an impressive sense of how to boost the savoriness and depth of flavor through the use of sensible amounts of simple ingredients, like wine, onions, and tangy cheeses, all without sacrificing the balance of flavor in a dish. The overall effect is a filling supper without extraordinary amounts of added fats. I would recommend this book to the amateur cook who likes cooking, new tastes, and isn't afraid to try using wine as a cooking ingredient.

Delicious and practical, July 1, 2008
As a huge fan of the Public Radio show I was delighted when this book came out. Rossetto-Kasper is a practical enough cook to know that supper is often a hurried affair, often involving a bag of Fritos. The recipes are easy to prepare and easy to upgrade. My most-used recipe is the cheater's version of homemade broth, which starts with canned chicken or vegetable broth to which you add white wine, herbs and spices and aromatics. This versatile broth is used in any number of dishes to good advantage. I also enjoy the taste tests including canned tomatoes, canned chicken broth, etc. This has become a staple of my collection in under two weeks.

Love This Cookbook!, May 1, 2008
As a former caterer and still-avid cook, when I saw this book, I grabbed it. I like to read a cookbook--in other words, give me cooking tips, great stories and exciting recipes!

The book begins: "The world is divided into two kinds of people: those who wake up thinking about what they're going to eat for supper, and those that don't. We are decidedly in the former camp; in fact we wake up thinking about what we are going to cook for supper."

I love it!

What I love even more is Lynne Rossetto Kasper and Sally Swift's philosophy on food: "We feel strongly about local, sustainable,and organic food... This philosophy doesn't come solely from concerns over well-being. It is larger than that. It is about ecology, the survival of rural life, and values."

Amen!

Some highlights:

In salad section, there is a do-it-yourself dressing kit. If you buy bottled dressings, please give this a try--homemade dressing is extremely easy to make and far superior to store-bought.

In soup section, the authors advise how to improvise your own soups.

Basically, the authors seek to teach the reader how to cook and they do a great job. The neat part about cooking is that no matter how experienced you are, there is always more to learn.

I look forward to trying many of the recipes in this beautiful book. The instructions are crystal clear, to boot.

A quote from the book: "I aam not a vegetarian because I love animals. I am a vegetarian because I hate plants." A. Whitney Brown

By the author of the award winning book,Harmonious Environment: Beautify, Detoxify and Energize Your Life, Your Home and Your Planet.

Lots of Great Stuff, but overproduced, August 26, 2008
I am a regular listener to The Splendid Table, have been for quite a few years. I have also cooked out of Lynne's original book, The Splendid Table. I bought this cookbook after hearing her do the 450 degree oven bit on the show.

There are a lot of nice recipes and good information in the book, but I can't recommend it. It is very overproduced. There has to be at least one text box per page. The hints aren't given enough context. It is sort of like listening to the show but WITHOUT all the great depth of knowledge that you get out of the interviews. The references to stuff learned on the show seem to be very surface.

Sorry Lynne, but that's my view.

Practical AND inspiring, October 19, 2008
I work full time and cook for my husband and me. It is important to me to cook healthy meals and I am willing to purchase quality ingredients although my budget is limited and I hate waste (buying a jar when I need a quarter cup of a rarely used ingredient, for example). Once in awhile I'll cook an elaborate meal, but my preference is for meals that can get on the table with less than a half hour of my time and rely mostly on staples I can keep around. So far I LOVE the "Warm white bean salad with fragrent garlic and rosemary" which is now a weekday,throw-together-at-the-last-minute meal for us on a regular basis. I also LOVE the "Summer Zucchini Pasta." But the cookbook is worth the price for the French Fudge Cakes alone. I made the panna cotta and served it along with the fudge cakes for guests who haven't stopped talking about it when I see them. I can't remember the last cookbook where I found both weekday staples along with dishes that impress. I also appreciate that Lynne teaches techniques and encourages experimenting. I've riffed on the zuchinni pasta but now always add the pasta water to create the "sauce." I feel like I am learning to cook, not just following a recipe. I agree with one reviewer that the graphic design is a bit distracting in some cases, but I've taken to writing on the recipes myself - notes about substitutions and favorites - so it feels like a two-way conversation. This cookbook is for the just beyond basic beginner or the cook who has more ambition than time. A cooking 102 from a master teacher.

I LOVE LOVE LOVE this book!, May 12, 2008
Again and again I find myself excited to pick up this unique more-than-a-cookbook. Recipes for healthy food prepared with manageable numbers of ingredients abound, and lessons on technique teach us how to think about food and work with it. Not only are the tips, quotes, and book recommendations fascinating to learn, but variations to many recipes inspire me to think about food creatively. I gleaned so much from this one book and enjoy myself each time I open it. The scope of The Splendid Table's How to Eat Supper invites the reader to cook more and learn more about food and culinary customs.

Graphically, the work's clear, inviting font sizes and types delight the eye. I have fun reading it and find it tremendously inspiring. The enthusiasm of its authors is infectious, instantly making this my favorite cooking treatise!

WHEN IS YOUR NEXT BOOK COMING OUT? : ) I'll be waiting for it. ... Read more

Editorial Review

Reviews

Brunch just got brunchier!, May 13, 2009
I'm so excited Vegan Brunch is out! It's bright and colorful with tons of mouth-watering pictures and innovative, grocery store friendly recipes that will make you want to get up early on Sunday and make a huge breakfast for the whole neighborhood.

Here's what I've tried so far and LOVED:

Chesapeake Tempeh Cakes - these are crazy good and will turn anyone into a tempeh lover
Omelets - You'll have to seek out black salt for these, but trust me, it is worth it!
Scrambled Tortillas - a perfectly spicy Mexican breakfast with potatoes and corn tortillas
Classic Broccoli Quiche - the secret ingredient is cashews, which make it uber creamy and delicious
Gingerbread Waffles - easy and perfect for a Sunday morning
Lemon Pepper Tofu - quick and easy, it's my go-to tofu recipe
Blueberry Ginger Spelt Muffins - a sweet hearty muffin you'll want to take to work with you everyday
Tomato Rosemary Scones - taste really fancy, but only take a few minutes to throw together.

I promise you will love these, too!

Can't stop cooking, baking and eating!, May 18, 2009
Of course I didn't even take time to think about whether or not I wanted this book - I have all Moskowitz/Romero books so far, and I will continue to buy whatever they publish. Luckily for me, they never disappoint, and this new brunch book by Isa is no exception!! I have owned this book 4 days and have already made 4 recipes and I don't plan on slowing down!

Omelet - I made the omelet recipe and added sauteed mushrooms and a slice of tofutti cheese - it was so accurate, that the first one kind of creeped me out at first. I have been using leftover omelet pieces in bagels. Yum!

Chesapeake Tempeh Cakes and Remoulade - these taste amazing, and I'm about to make some more for dinner. AMAZING.

Pancakes - I know it's the same recipe as the one in VwaV, but I swear they taste even better.

Cherry Sage Sausages - The best seitan I've ever had.

Am eager to make my own english muffins, cinnamon rolls, and samosa pancakes!!

The title says brunch, but good food is for anytime of day!, May 18, 2009
The co-author of the vegan bible, Veganomicon, comes out on her own and creates another winner.

Like Isa's other books, Vegan Brunch is written in a wry, user-friendly fashion. These are not recipes for culinary whizzes. Novice cooks (hey, that's me!) can easily decipher the techniques and ingredients. But the food tastes like you know what you're doing. So much flavour and texture, not to mention how lovely the food turns out.

I've made several things so far-the books' only been out a week. The Coleslaw Potato Salad with Cumin Seeds is absolutely incredible and will be on many a picnic table in my future! Who would think to put cumin seeds in an otherwise traditional potato salad? It lends such a distinct, smoky depth of flavour. Truly phenomenal.

The Polentas Rancheros is also fantastic. A black bean, tomato sauce, serrano pepper blend on top of polenta. Add toppings as you like and be very, very satisifed.

I've also tried the Smoky Shiitakes, Swiss Chard Frittata and Cashew Sour Cream. I will make all again. And I cannot wait to try out other recipes. The Chesapeake Tempeh Cakes and Pesto Tofu Scramble are in my very near future. Spinach potato squares and pumpkin pancakes? Oh my, I can't wait.

Vegan Brunch is a must for any vegan's cookbook collection, also an excellent, non-threatening primer for anyone curious about the lifestyle and cuisine. Easy-to-follow recipes and delicious food. An A+ cookbook for anytime of day!

Mixed bag for this Isa fan, January 4, 2010
First off, let me say that Isa (and Terry) are my favorite cookbook authors. I have every other cookbook they've written and would rate those all 5 stars. However, I've had some failures and disappointments with recipes in this book that didn't happen with Isa's other books. Her other recipes in my experience are top notch and foolproof.

Pros:
- The Chesapeake Tempeh Cakes are worth the price of this cookbook alone. It is one of the best vegan recipes I've tried anywhere.
- The tempeh bacon is delicious, as is the one from VWAV.
- The Chelsea waffles are great.
- The gingerbread waffles are really good.
- The black salt to flavor things with an eggy flavor is a new secret weapon. I love it.

Cons:
- The peanut butter waffles are disgusting. I know it sounds counter-intuitive. I expected them to be amazing, but they are dense and heavy and not good.
- I have to disagree with the rave reviews on the omelet recipes. I thought it was just an OK recipe. I thought if I had served it to an omnivore it would have been ammunition to say vegans are weird and depriving themselves instead of making them see how good we have it. The texture and taste were both off. It's more like a weird pancake than an omelet.
- I followed the Raised Waffles recipe to the letter and they were a disaster. They tasted awful and fell completely apart. What a disappointment after waiting on them. (You have to prep the night before)

I still have a lot of recipes to try, but unfortunately I am not going after this cookbook with the same fervor and fearlessness that I have with Isa's other cookbooks because of my high try-to-fail ratio so far. It's a great concept, and I love brunch. In fact, I love, love, love the banana nut waffles recipe from Veganomicon and the muffin recipes from VWAV and was so looking forward to this. But it seems to me like this book was rushed to press without enough testing, or maybe I am just unlucky enough to pick a bunch of bad ones in a row.

If you don't already have Veganomicon - get that instead. Veganomicon is my absolute favorite cookbook, and it has some brunch recipes in there as well, plus everything else for any other meal. Use your dollars to buy Isa & Terry's greatest accomplishment and you won't be disappointed.

And Justice for All!, June 3, 2009
Vegan Brunch has changed the face of breakfast, lunch, brunch, and brinner for vegans everywhere. How many times have you been at a brunch picking over hashbrowns and fruit because those were the only vegan options? Well, fear no more! The most dreaded meal of the day has transformed into the most exciting.

With her latest book, Isa Chandra Moskowitz, upped her game completely. The book design is crisp and fresh with plenty of pictures throughout. Let's face it: we all eat with our eyes first. If just looking at this book doesn't have you salivating, then it's entirely possibly you are a cyborg incapable of human emotion. In fact, you might want to check yourself for a "shutdown" button.

All of the recipes are incredibly easy to read and many are as complicated as watching ingredients saute. There is a great balance between sweet and savory dishes with a range from normal brunch fare to international updates of classic dishes (such as the Samosa Mashed Potato Pancakes).

Recipes I highly recommend:

Tofu Omelet-It has an incredibly delicate texture with a well rounded flavor. The stuffing possibilities are endless; however, I highly recommend the roasted tomatoes, ricotta and basil variation.

Puttanesca Scramble-Eat this and pretend to be sitting in an Italian cafe. Tasty garlic, spicy crushed red pepper, fresh herbs and piquant olives and capers blend together for an absolute explosion of flavor. All with your morning coffee.

Mushroom, Leek and White Bean Pie-Ever wonder what Thanksgiving tastes like? Make this pie and get your answer. This is completely soy free (depending on your pie crust) and has an amazing depth of flavor from the mushrooms, thyme and leeks.

East Coast Coffee Cake-This will change your life. The cake is super moist with an incredible crunch from the cinnamon and nutmeg topping. There are several variations, and I highly recommend the apricot cardamom version!

This book has and will continue to transform vegan cooking into a culinary force to be reckoned with. So order this thing already and get inspired! In fact, go ahead and make yourself a Bloody Moskowitz while you wait for those potatoes to roast.

Finally vegans have a food related reason to get up in the morning!

Perfect food for the crack of noon (or anytime!), May 23, 2009
As usual Isa Chandra Moskowitz hits it out of the cookbook ballpark. The recipes call for not unusual ingredients for the most part (aside from usual vegan staples- nutritional yeast, tempeh, etc.) The food is tasty. Period. Most recipes don't take very much time and can be very versatile. The breadbasket section alone is worth the price of the book and everything else is just as awesome. You like good food that may happen to be breakfast/brunch/brinner appropriate? This is the book for you.

Hooray for Vegan Brunch!, May 15, 2009
Vegan Brunch exceeds my expectations, which were pretty high because Isa's other cookbooks are my favorites. The book itself is a pleasure to read and look at. The gorgeous pictures! Of every recipe! (Or almost every recipe?) So many yummy pictures! Besides well-crafted and easy-to-follow recipes, Isa writes about food and cooking in such an engaging way. In fact my 10-year-old daughter read through the book for over an hour, laughing and sharing excerpts aloud with me.

OK, to the most important thing: the food! Yesterday I made the Courico Tacos with Roasted Pineapple Salsa and they were amazing. My meat-eating friend and myself (vegan) both loved them. A quintessential Isa dish, with fresh and creative flavor combinations. I also made the Roasted Potatoes, a staple for any brunch, which turned out perfectly crunchy on the outside and tender on the inside. So thank you, Isa, for writing this simple recipe, because kitchen morons like myself were setting the heat too low and wondering what was up with my potatoes.

There are so many tempting recipes, I can't wait to try more. Tomorrow it's Swiss Chard Frittata, and maybe later in the weekend I'll tackle one of the many scrumptious sounding muffins. I highly recommend this book, for vegans and non-vegans alike.

Extensive collection of vegan brunch recipes, October 11, 2009
If you enjoyed previous cookbooks from Isa Chandra Moskowitz likeVegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats, Veganomicon: The Ultimate Vegan Cookbook, and Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock you are sure to enjoy this cookbook as well.

The strength in Vegan Brunch is that Moskowitz includes a wide range of recipes from Gluten-Free Buckwheat Pancakes to Coffee Chip Muffins to Gingerbread Waffles to Tofu Bennes. She especially includes a robust selection of baked goods like English Muffins, Bagels, and Scones. There are even quite a few recipes that I wouldn't traditionally categorize as brunch-y like Creamy Avocado Potato Salad, Sauteed Collards and Sausages, and Courico Tacos with Grilled Pineapple Salsa. Traditional or not, Moskowitz pulls together a great collection of craveable recipes written such that they are appropriate even for beginners.

The only thing I don't love about this book is that at times the directions are a bit verbose. There were times, particularly with the Pierogi recipe, where it seems like the directions could have been 1/2 as long as they were to make things simpler. However, I can also see why others might like these more verbose directions as they are approachable and give good tips.

Overall, this is a great book and another example of why Moskowitz's books are broadly appealing enough to get an omnivore like me excited.

another winner from isa, May 19, 2009
Isa Moskowitz has done it again, wtih another creative contribution to vegan cuisine. The recipes are easy to follow, and accompanied by lovely photographs. The bagel recipe will, truly, change your life and leave you wondering why you ever purchased bagels at the grocery. The Chelsea waffles are the most delicious waffles, vegan or otherwise, I have ever eaten. The tempeh bacon recipe is both easier and better than others I have tried - I could eat it every day. You will be very glad you bought this book!

Vegan Brunch Rocks!, May 18, 2009
I just got it from Amazon pre-order (earlier than expected!) I read it cover to cover this weekend and I can't wait to make so many things. I made the Chesapeake Tempeh cakes and they are AMAZING. My husband had no idea they were vegan.

Although the recipes are obviously geared towards weekend brunch when you get up at the crack of noon (ha!), most are fast and easy and they would make great meals any time of day or day of the week. ... Read more