Jacques Pépin's Table: The Complete "Today's Gourmet" Review

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(More customer reviews)I've got lots of cookbooks, and I find that in most of them only a few recipes are to my liking.Other books appear to have great recipes, but they're too complicated for me.This is the book I come back to again and again for great, and I mean great, food that is practical for me in the kitchen.I consistently get rave reviews from my guests and I don't have to cook all day to get them.His recipes are simply stated and always convey his love of the craft.I can't think of a way to improve this book.Period.

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Jacques Pepin's Table is a comprehensive compendium of dishes presented on the author's many public television shows. This encyclopedic volume of more than 300 recipes by the master chef and PBS superstar covers not only first courses, main courses, side dishes, desserts, and breads but also provides detailed instructions on how to bone a chicken, flute a mushroom, and keep a souffle from falling. There are menu suggestions on combining dishes into taste-tempting meals, with appropriate wine pairings. Dozens of stunning food photographs, as well as Pepin's own charming line drawings, bring these dishes to life. As always, the recipes emphasize lower-calorie, health-conscious, easy-prep cooking that includes more fiber, less saturated fat, more fish, less meat, and vegetables cooked to preserve their nutrients.

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The Tenth Muse: My Life in Food Review

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(More customer reviews)Judith Jones has led a remarkable life out of the range of most people's awareness. She seems to always have had a smart, sensitive ear for good opportunities; enormous talent; and often the great good luck of being in the right place at the right time. An episode in the book regarding Edna Lewis seems especially revealing; I think that perhaps one key to Judith Jones's success is that even though many of her authors wrote cookbooks, which are essentially long lists of instructions, she was always insistent that the author's voice shine through, just as she would insist on it were the author writing a novel. For Julia Child, of course, the voice not only shone through--it became one of the most recognizable voices ever to float across the airwaves. Most of America is only just beginning to "get" what other, older countries have always known and Jones has always believed --that faster food is usually not better food, that seasonal is smart, and that cooking is an art and a labor of love, not a chore. If you agree, you'll love this book. As an editor at Knopf, Judith has been instrumental in finding and sharing the talents of some extraordinary cooks who wish to share their love of the art with the rest of us foodies and kitchen clods. She has led the life I would love to have led. Her memoir is a joy to read, and the recipe section is just as good as the memoir part. Not a blockbuster book, but a sweet memoir by a woman to whom we owe more than we know. Immensely readable and highly recommended.

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Savoring the Past: The French Kitchen and Table from 1300 to 1789 Review

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(More customer reviews)You know, I just finished this book last night. It's a good book. Not a great book, but definately a good book.

The subject matter is French cooking and techniques (duh!), with the greatest emphasis on cookbooks throughout the ages that were published in or for France.

The author really knows her stuff and is a good writer. Yes, there are recipes. Not too many, 25 or so, I would guess, most of which would be orphans in today's kitchen. They would be considered too cumberson; too labor intensive (avoid any recipe whose preperations begins with "Day 1"); too expensive (As one can seefrom some of the ingredients for "Everyday Boullon": 4 pounds beef, a 6 pound chicken, 5 pounds boneless veal...); ormaybe just too, er, "unique" i.e. Iced Cheese (sort of a cheese flavored slushy, without the cheese), or Strained Eggs in Wine Syrup.

But heck yeah, of you like reading books on cookery, if you like history, if you like bits and pieces of odd knowledge but all means, treat yourself to this book.

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Stir: Mixing It Up in the Italian Tradition Review

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(More customer reviews)We live in Boston and frequent BL's restaurants- this brilliant cookbook includes some of her fabulous accessible recipes that she serves so we can try them at home i.e. bolognese sauce (to die for), poulet en pain, roasted winter squash with maple syrup and sage cream (perfect for Thanksgiving).Besides loving the layout and gorgeous photos, the tidbits and infectious tone from Barbara herself make this both gourmand and down-to-earth reading.I can't wait to curl up in front of a fire and peruse... the most difficult choice will be which recipe to try first!

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The Country Cooking of France Review

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(More customer reviews)Make no mistake about the title, "Country" implies neither lack of sophistication, nor compromise on quality of recipe.That said, this book provides a broad spectrum of French cuisine, which makes use of everyday ingredients, prepared in a manner which does not require a mastery of culinary skills.Use of French terminology and the French language itself, is done with purpose and not over-emphasized, nor confusing.Every aspect of a French meal, in terms of courses, dishes and ingredient types, (minus wine) are covered.Dedicated chapters for soups, breads, desserts, various vegetables, "innards & extremeties," frogs and snails, and sauces are all presented in the same descriptive narritive and colorful photography.In addition to the beautiful photography and well written instructions on preparation and execution, there is also a glossary of terms, techniques, ingredients and (basic) recipes, and, scattered throughout the various chapters, vignettes on people, places, and ingredients associated with French cuisine.

If one is to find fault with this book, it is on quantity of photographs.Without actually counting, there are about eight to ten recipes for every, actual, photo of a finished dish.This does not diminish the desire to attempt these delicious dishes, rather it does limit those who wish to make a visual connection with a dish, prior to attempting its replication.Otherwise, recipes are cross-referenced, and the index is well organized.

Technically, this book is a beautifully crafted work of graphic artistry.From the lace-cut dust jacket to the the font, to the country pantry motif, this book is executed well and presented exquisitely, which makes it a great addition to a personal library, and a very fine gift item.

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Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Cr pes au Caramel et Beurre Sal (cr pes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.

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Bistro Cooking Review

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(More customer reviews)I received this book as a present nearly 10 years ago. In my library of over 200 cookbooks, this is the absolute champion when it comes to simple, very "French bistro" dishes to prepare for family & friends.Recipes are easy to follow and use easy to find ingredients, and I have yetto flub a dish out of this book. The pie/tart shell recipes included in thebasics section, in particular, are definite staples to any cooking-lover'srepertoire (I have them memorized -- I've made them so many times). Ifrequently give this book to friends who "want to learn how tocook".

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The Pleasures of Cooking for One Review

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(More customer reviews)I have several other "cooking for 1" cookbooks and have found many good recipes there.But this is the cookbook I've been waiting for.Ms. Jones has shown me how to take ingredients that cannot be purchased in small quantities and re-use these imaginatively to create entirely different meals.

For example, a pork tenderloin becomes a small roast, scallopine, a gratinate, hash, and stir fry.Her examples have encouraged me to improvise myself.I can envisage a BBQ pork sandwich, a pasty with leftover pork tenderloin, skirt steak and potatoes.

She encourages playing with the recipes to create a meal exactly to your own tastes. Several of her recipes also include vegetable substitution recommendations allowing for seasonal meals.Or, if you're like me and can't stand a particular vegetable then you can swap it for something more palatable.

This cookbook creates a solid foundation for enabling a cook's creativity. Highly recommended.

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The Way to Cook Review

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(More customer reviews)Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Julia's straight forward instructions, her outstanding recipes and the quality of the dishes she recommends makethis and fantastic cookbook.
While Julia covers a wide range of dishes inthis book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads,Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely onFrench/European cooking. If you are looking for recipes from differentethnic groups, you will need to find other cookbooks to compliment thisone.
In the last five years that I've owned this cookbook, I've made awide selection of recipes and have never been disappointed. From simpledishes such as crepes to complex day-long affairs such as Lamb StewPrintaniere, her instructions have been complete, straightforward, anddetailed. If you follow her steps, you're guaranteed to have incredibleresults.
The book includes both beautiful and useful photographs. Thisis important, because one of the big drawbacks with most cookbooks are thatthey have incredible imagery of the finished dish, but don't actually showyou how things should look as they are being prepared. The way to cook doesan excellent job at showing you both... which is one of the reasons it issuch an outstanding book.
Julia's other books are also excellent. Both"Baking with Julia" and "In Julia's Kitchen With MasterChefs" are outstanding.
One last word of advice... if you ever makeA Fast Saute of Beef for Two from this book, use heavy creame instead ofcornstarch (she says you can use either). The cream will make thedifference between a good meal and a great one!
Enjoy!

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share Review

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(More customer reviews)This is my third book by Paula Wolfert.I intend to get all of them.Her books are not just full of recipes, but also contain relevant background information and insights into other cultures.I'm especially interested in learning more about cooking in clay.So this is the perfect book for me.In addition to the material in the book, you'll find more information about Paula's methods on eGullet's forums.I came across a thread on tagines and another on how to cure claypots.Paula contributed to both threads.Her knowledge, enthusiasm, and curiosity are amazing.It also speaks well of her how she encourages others on the forums.Clearly, a very neat lady.

Now the warning: you may end up with a house full of a new class of toys.So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet.I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.

Update (1-21-2010):
I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc.They were fun to make and tasted wonderful.Some recipes are easy to make and some require patience and dedication.There's a thread on eGullet that deals with cooking from this book.Its title is Cooking with Paula Wolfert's "Mediterranean Clay Pot Cooking"You'll find some pictures, experiences, and hints on this thread, should you need help. Paula contributes here as well.

Update (2-17-2010):
I'm still happy with this book and I'm cooking at least one new recipe from it per week.My two recent favorites were "Chicken with Red Wine Vinegar, Tomato, and Shallots" and "White Beans with Tomatoes and Sage."The latter required making the beans before, according to another recipe: "Tuscan White Beans with Sage and Garlic."The beans were just terrific with the tomatoes and sage.It was an instant favorite for us while it was also one of the easiest recipes to make.I used my Chamba bean pot for this dish. (It's winter now in Colorado and it feels nice to put one's cold hands on the warm lid of the Chamba while inhaling the wonderful aromas escaping from the pot.)I'm completely sold on cooking in clay, thanks to Ms. Wolfert.Her book serves as an instruction manual on how to utilize the various clay pots available by providing the recipes that are best made in these pots.Months after I bought the book, I still have clay pots coming in on a regular basis--not that I *must* have them, but because I'm hooked. (Paula says in her book that 75% of the recipes can be made in just six different pots.)I'm also a fan of Ms. Wolfert's style of presenting information, which is not at all dry. As of today, I own all of her books.

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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking Review

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(More customer reviews)Packed with expertise, Julia Child's"Julia's Kitchen Wisdom" began life as her personal kitchen reference, "a mini aide-memoire for general home cookery." It addresses the basics - making stock, master recipes and variations on basic sauces, soups, salad dressings, bread dough, cakes, omelets, rice and more. There are charts for steaming vegetables and tips for successful roasting, braising, sautéing, broiling and stewing.
In among the basic techniques and recipes are boxed tips - for herb bouquets, making clarified butter, buying and storing eggs, whipping cream, butterflying a chicken, etc.
Recipes range from earthy to elegant - French Fries, Pizza, Hamburgers, Pot au Feu Boiled Dinner, Cream of Mushroom Soup, French Style Risotto, Potato Galette, Genoise Cake, Country Pate, Beef Bourguignon, Creamed Lobster (or shrimp or crab).
The index is extensive and cross-referenced and the book is impeccably organized - a slim and efficient volume which answers most of the questions that arise in everyday cooking.

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PATRICIA WELLS AT HOME IN PROVENCE: Recipes Inspired By Her Farmhouse In France Review

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(More customer reviews)This cookbook is full of country food.Most of the flavors come from herbs and olive oil and the recipes call for very fresh ingredients, so they are fun right from the beginning.If you live near a farmer's market, these recipes will do justice to the produce there.
The recipes are laid out well, with measurements given in both metric and imperial notation, and there are plenty of substitutions listed for the more obscure ingredients.Be warned, though. . . this is not a beginner's cookbook.Each recipe uses a lot of ingredients and assumes a) that you know what all the ingredients are (lamb's lettuce?orange flower water? sheep cheese?) and b) that you know to prepare each ingredient to the point where it joins the rest of the recipe (grating zest, stemming thyme, cutting basil into chiffonade).The recipes also benefit from close reading and planning beforehand.For this reason, even though the style is "country food," I mostly end up using this book for somewhat fancier dinners.
Once you've started, though, the resulting food is truly superb.No one has ever complained when fed a dish from this book.The Tomato Clafoutis is a summer standard at my place.I served the Winemaker's Grape Cake at a party today, and it was gone in fifteen minutes.There is also a nice section at the back for sauces, relishes, homemade liquors and pantry items called for in the main body of the book.These recipes are simple and keep for a while, so if you are in a place where you can't nip out to the local French-Arab market for preserved lemons, you can put your own up for when you need them.
A word to the wise, though.Spring for a hardbound edition.Although the paperback is lovely, the binding is terrible.The spine glue is weak, and your pages will start falling out in clumps, starting with the two glossy photo sections.It started to fall apart the moment I opened the book, and it just can't hack the heavy kitchen use that cookbooks tend to get.

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