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Dakshin: Vegetarian Cuisine from South India
Feature: ... ISBN13: 9789625935270; Condition: NEW; Notes: Brand New from Publisher. No Remainder Mark.; <a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a> ...more
Customer Reviews — [1] Rating: 5 Date: 2009-11-30 Summary: Excellent South Indian cookbook ... My wife is new to Indian food. Now she cooks South Indian food better than me ;). Thanks to Chandra Padmanabhan. Try it and you won't be disappointed. Only suggestion is to adjust the number of chillies based on type/size (I think her directions work good for Thai chilies). We tried most of the recipes and all of them turned out great. ...more
[2] Rating: 5 Date: 2009-12-22 Summary: Fantastic Recipe Book ... I'm trying to get away from eating animal protein and focus on mostly vegetarian. I already knew I liked South Indian food so when I saw this book while browsing at the bookstore (Powell's - ironically, oh mighty Amazon), it immediately struck me as a must buy. The main selling point was the fabulous pictures that accompany the recipes. They looked exactly like the kind of food that I have enjoyed in good Indian restaurants in which I have eaten both in South India and also here (to a lesser degree) in Seattle. The ...more
[3] Rating: 5 Date: 2010-03-01 Summary: best book ever! ... this is a truly wonderful book. the instructions are easy to follow and most of the ingredients listed are things i usually have at home. i found a couple of typos...but this book gets a 5 star rating from me nonetheless. ...more
[4] Rating: 5 Date: 2009-12-23 Summary: Indian cooking at its best ... Southern Indian food is one of the world's great cuisines and very different from the food of the north. It's lighter, fresher and (I think) more interesting. Having spent 6 weeks in South India this year, I was very keen to start cooking some of the dishes I had eaten there. This book is everything I thought it would be and more. There are so many interesting and delicious recipes and I can't wait to try them all! Those I've cooked so far haven't failed to please. The recipes are detailed and easy to follow. Most ...more
Editorial Reviews — ... Product Description | "Dakshin" is an ancient Sanskrit word meaning "south." It symbolizes what this Cookingbook is all about - the best and most delicious of South Indian vegetarian cuisine. Filled with tempting recipes and evocative photographs, Dakshin also includes an extensive glossary of terms and ingredients for those new to Indian cuisine and a meal planning section. From sambars and rasams to cooling desserts and sweet treats, Dakshin takes you through the elements of South Indian meals, including...more
American Regional Cuisine
Customer Reviews — [1] Rating: 5 Date: 2008-07-29 Summary: The Art Institute American Regional, the best reference tool ... The Art Institute American Regional, the best reference tool. I own a copy and I recomend it to you. ...more
[2] Rating: 5 Date: 2009-05-15 Summary: American Regional Cuisine ... This is the best book I have ever bought from Amazon for my school course. It not only tells you a little history on each region, but it also has recipes for all the regions along with pictures. The recipes are wonderful and delicious. I have made several dishes from different regions. My favorite is Jambalaya and Wisconsin Cheddar & Beer Soup. I recommend this book to anyone taking culinary and hospitality. thanks gem ...more
[3] Rating: 5 Date: 2008-12-17 Summary: Informative and Great Recipes! ... I have made several recipes from this book and have not had the problems other reviewers had. The measurements for the recipes are in weight and volume and so far seem to be accurate. I find them all to be pretty straightforward. The methods discussed in this book give the reader a great base for making the dishes your own. If you don't like something in a recipe, change it. Cooking should be creative and artistic. Plating options displayed in the book are beautiful and give your "at home cooking" a "restaurant" look. ...more
Editorial Reviews — ... Product Description | "What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!" --From the Foreword by Chef Martin Yan, TV host of Yan Can Cook This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam...more
The Essential Cuisines of Mexico
Feature: ... ISBN13: 9780307587725; Condition: NEW; Notes: Brand New from Publisher. No Remainder Mark. ...more
Customer Reviews — [1] Rating: 5 Date: 2010-02-03 Summary: Must have Mexican Cook Book ... This is the quintessential Mexican Cook Book. Not gringo Mexican but authentic regional Mexican. A tribute to one of the world's excellent cuisines. ...more
[2] Rating: 4 Date: 2010-01-21 Summary: An essential book for Kennedy fans ... I only had her "Mexican Regional Cooking" and really missed "The Cuisines of Mexico" and "The Tortilla Book" for everyday Mexican stuff. Now they're all together in this volume, which makes me very happy. I lived in Mexico for 20 years and can vouch for the authenticity of her recipes. I gave it only four stars because of the poor quality of the book itself, but the price is right. ...more
[3] Rating: 5 Date: 2008-07-29 Summary: Sara ... Diana Kennedy is the best in her field!! She is my cooking guru. This is another of her many excellent cookbooks. Bravo!! ...more
[4] Rating: 4 Date: 2010-02-15 Summary: Very good ... Esta escrito de una manera facil de entender y realmemte original. Las recetas son autenticas regionales y si se siguen exactamente como esta escrito, cocinara el platillo exactamente como debe ser. Es algo avanzado. Incluye algunos temas culturales interesantes y un poco del estilo de vida de la autora que lo have aun mas entretenido ...more
[5] Rating: 5 Date: 2010-02-23 Summary: Mexican Cooking at its Best ... Being Mexicana, I can attest to the fact that these are truly authentic and traditional recipes. I have tried many and can say, in all honesty, I have never been disappointed! You cannot go wrong if you follow Ms. Kennedy's instructions. To me, her books on Mexican Cuisine are akin to Julia Child's "Mastering the Art of French Cooking". This book should be a part of every serious cook's library. ...more
Editorial Reviews — [1] ... Product Description | More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico , Mexican Regional Cooking , and The...more
[2] ... Review | Can it be 30 years since Diana Kennedy's first cookbook was published? Since then, and due largely to her, Americans have learned that Mexican food isn't just burritos and combination plates, but a subtle, highly developed repertoire with roots in European as well as native Mexican cooking. The Essential Cuisines of Mexico combines in one book Kennedy's first three works, The Cuisines of Mexico , The Tortilla Book , and Mexican Regional Cooking . Updated and revised, and with 30 new recipes to make...more
Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)
Customer Reviews —
Editorial Reviews — ... Product Description | This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. ...more
Living Cuisine: The Art and Spirit of Raw Foods (Avery Health Guides)
Feature: ... ISBN13: 9781583331712; Condition: NEW; Notes: Brand New from Publisher. No Remainder Mark. ...more
Customer Reviews — [1] Rating: 5 Date: 2009-10-18 Summary: This amazing book is BLOWING MY MIND ... I've been a natural-foods chef and enthusiast for most of my life, but just a couple of chapters in to this unbelievable book and I feel like I've only listened to Kenny G and just walked into a virgin mega store. I mean: homemade probiotics? fermented nut cheeses? incredibly delicious raw pies? come on! I want to quit my job and read this very dense 500-page book full-time. and it's available for like $8 with shipping? ridiculous. you have to read it. i would be depressed that i've missed out on decades of enjoyment ...more
[2] Rating: 4 Date: 2010-01-14 Summary: One of the better raw food books.. ... This is easily one of the better raw food books, as many I have read are little more than common sense. Living Cuisine is definitely very informative & has good sections on topics like dehydrating/sprouting, which beginners may not be familiar with. On the downside, it does bear resemblance to an encyclopedia! I would have appreciated some photos (there are none) and a lot of the recipes I will never make (due to the ingredient list / equipment). eg every single one of her ice-creams uses fresh coconut which is difficult ...more
[3] Rating: 4 Date: 2009-11-01 Summary: Very nice book! ... This is one of my first raw vegan food books I bought, of which I have quite a few now. Great looking recipes. Fun to read and imagine. Only drawback is the sheer quantity of ingredients for most of the recipes, thus I have only ever made a few recipes from this book. The recipes are tasty, if you are transitioning into raw foods or just like gourmet once in awhile. But I don't enjoy using a lot of spices, condiments, ACV, miso, salt, Braggs, etc, which she uses plenty of. I'm very fond of this book, though I rarely ...more
[4] Rating: 4 Date: 2009-10-16 Summary: some real raw gems ... I discovered "Living Cuisine" while cooking for a yoga ashram. The ashram was the perfect laboratory for experimentation in creative cooking. The yogis were hungry after a rigorous class and the kitchen had every beautiful ingredient you could hope for plus the tools to make it work. Almost every recipe that I made from the book was a culinary delight and the hungry retreatants ate with furvor. Some of the cheeses did not work out and it might have been me and there is some fluff in the beginning before she gets to ...more
Editorial Reviews — ... Product Description | Eating raw isn't just for naturalists anymore. Today, health-conscious eaters are filling their plates with the foods nature has already prepared. And these foods go well beyond the sprouts, carrots, and celery typically associated with this type of diet. In Living Cuisine , celebrated raw chef Renée Underkoffler shows how varied, exciting, and healthy raw-foods cuisine can be. She introduces the many benefits of eating raw and offers guidelines for incorporating this healthier regimen...more
Cruising Cuisine: Fresh Food from the Galley
Customer Reviews — [1] Rating: 5 Date: 2004-05-04 Summary: Our cookbook of choice, after trying many ... We had heard about this book while in St. Maarten and finally found it at a swap meet in Trinidad. Many sea miles later, it's still our cookbook of choice. So many other cruising cookbooks left out ingredients, had typos, or had such elaborate preparation steps that you could never make the recipes unless you had a full-sized, professional kitchen. This book is perfect. Simple, yet delicious recipes that can be make quickly (and without leaving an oven on for hours in the tropics). We especially found the appetizer ...more
[2] Rating: 5 Date: 2006-12-19 Summary: Fantastic cooking with limited supplies !! ... I absolutely love this cookbook because it is simple and no-nonsense but yet full of very nice and tasty recipes. What I personally like best about this book is that often you'll find a base recipe for i.e. cookie dough, souffle, pancakes, you name it and then has several different flavour variations. So one dish, many different flavours. Too easy!! I am going sailing soon and have been assigned to the cooking - this will be my bible as we travel... ;-) ...more
[3] Rating: 5 Date: 2001-06-21 Summary: A must-have for those working any galley ... This book is essential reading for anyone working in the galley - whether blue water, bay or lake cruising. The recipes are outstanding, easy to follow and amenable to tight quarters. More importantly, Kay Pastorius offers advice about the basics that most of us have to learn the hard way - by throwing rotting food away. Her advice about provisioning, storage and cooking is right on the money, literally. I only wish my boat-mate, a meat-and-potatoes guy (who I wouldn't trade for the world), was as enthusiastic and ...more
[4] Rating: 5 Date: 2002-10-26 Summary: Small Galley, Big Help! ... We were only a month or so into our cruise having left San Francisco in 1998. We met Kay and Hal at the always helpful & friendly DOWNWIND MARINE in San Diego. I bought the book thinking that I would need some help, especially in our tiny galley. It's been 2 years since we left. Most of it spent cruising the Calif. Coast and Mexico. I've really grown to depend of Kay's book for ideas, tips, ingredients and combinations. Even for ideas for the odd fish that was the only thing available! Thanks for such a comprehensive ...more
[5] Rating: 5 Date: 2000-07-04 Summary: % Star Gourmet Cooking with flare! ... Being landlocked for 50 weeks out of the year does little in stopping my efforts in looking for the perfect cookbook for the open seas. I've finally found a must for my galley. "Cruising Cuisine" is well laid out and has easy to follow recipes with an inventory list to help you pick and choose the spices you may need on board. The many tips on preparing and storage come in handy and go far in helping you prepare for your voyage, long or short. This by no means is just for the sea, but at home as well. With more than ...more
Editorial Reviews — ... Product Description | Let's face it. To the uninitiated, the confined and often animated galley of a cruising boat lends itself to creating such less-than-mouthwatering delicacies canned beef stew served over a bed of reheated noodles. After all, there's no storage space, very little in the way of modern appliances, and limited, if any, refrigeration. Cruising Cuisine will put a flavorful end to all that. Longtime cruiser Kay Pastorius offers everything a cook needs to know to adapt to the very different world...more
Rainbow Green Live-Food Cuisine
Feature: ... ISBN13: 9781556434655; Condition: NEW; Notes: Brand New from Publisher. No Remainder Mark. ...more
Customer Reviews — [1] Rating: 5 Date: 2009-11-27 Summary: You too can eat healthy. Stop eating poison... ... Processed foods and sugars are poison. Eat better and live longer. Read this book and add at least 10 years to your life. It's scary how much better I feel after eating like this for 8 weeks. If you are reading this and care about your health then check it out,... out of your local library. I bought this book b/c it ROCKs. Live, Love, Be.... BeLive. ...more
[2] Rating: 4 Date: 2009-06-05 Summary: great ideas but included recipes weren't what I expected ... After seeing "Reversing Diabetes in 30 Days with the RAW diet", I became interested in the Tree of Life's nutritional information & raw food. If you're new to raw, it basically means a diet of whole, unprocessed, natural, organic items. They can be dehydrated or warmed, but most raw books say they should not be heated over 115 (or 140F depending on who you ask), as this begins to break down the proteins/enzymes. The background was interesting. I didn't agree 100% with all of his theories, but he did have some ideas ...more
[3] Rating: 5 Date: 2010-01-30 Summary: Excellent! ... I love this book! Great information and recipes from a trusted name in the Raw Foods industry. ...more
[4] Rating: 5 Date: 2009-07-26 Summary: Educational & Delicious ... What sets this apart from the other raw recipe books is its use of 'phases' for foods. Like, Phase 1 is really low on sweets (fruits & starches), Phase 2 incorporates a few, and Phase 3 does not limit sweets (these are the desserts). This is super handy for diabetics or people watching their glucose intake (for health, weight issues, cleansing purposes, etc). Oh, and it's educational! It's not just recipes...the first 150 pages are a great introduction (with medical information) about the raw food lifestyle. I've also ...more
Editorial Reviews — ... Product Description | Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens provides a dietary regimen that may help reverse this process by introducing whole, natural, organic, and raw foods into the diet. These restorative "live" foods can reverse chronic disease and bring back health and vitality. This eclectic...more
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Feature: ... ISBN13: 9780764569111; Condition: USED - GOOD; Notes: ...more
Customer Reviews — [1] Rating: 5 Date: 2009-11-24 Summary: Even if you don't cook!!! ... You don't have to cook to enjoy this beautiful book. My husband is from Senegal, West Africa and the photos, stories and ingredients in this book bring us home to the coast of the Atlantic and the wonderful seafood prepared dishes. We currently live in a small farm community in Eastern Wa so many of the ingredients are not available to us until we get to markets in Seattle to stock up..So glad we have added this to our collection!! ...more
[2] Rating: 5 Date: 2008-03-08 Summary: Unbelievably Good Recipes. ... I am obsessed with this cookbook, especially now that I have had a chance to make some of the recipes. If you are looking for new flavors and interesting and challenging new foods to cook then I highly recommend you buy this book. Unlike some other reviewers, I did not buy this book for the travelogue aspect. I wasn't looking for an in depth encyclopedic knowledge of any specific country's cuisine. I was just looking for something new and different and delicious. I'm a cook and a foodie and I love ethnic cooking. This ...more
[3] Rating: 5 Date: 2009-04-07 Summary: diversity in african cusine ... Great presentation of the diversity of African cuisine. Flavors differ from north to south and within ethnic groups. Great book for both recipes and history/derivation of spices and cooking techniques. Highly recommend it for the culinary adventurer. ...more
[4] Rating: 4 Date: 2009-09-13 Summary: Beautifully illustrated ... Having traveled fairly extensively in parts of Africa, I can't say that this cookbook features a lot of authentic African recipes from the areas I visited, but as the title says--it is a discovery of the foods and flavors of Africa. If you enjoy exploring various cuisines, it furnishes delicious twists through the use of flavorings and herbs of some traditional American dishes such as roast lamb or a beef stew as well as some dishes that normally don't grace our tables like a tomato-roasted shark! I love avocados and ...more
Editorial Reviews — [1] ... Product Description | "For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences. In The...more
[2] ... Review | New York City Cookbooks from Wiley New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook. Fiamma: The Essence of Contemporary Italian Cooking A contemporary spin on classic Italian cuisine for home cooks from New York’s acclaimed Fiamma restaurant. At Home with Magnolia: Classic American Recipes from the Owner of...more
La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking
Customer Reviews — [1] Rating: 5 Date: 2010-01-11 Summary: Good Times ... I love this cookbook. I love it in a puffy heart kind of way. It is one of the few that stays on my counter as a reference guide as well as a casual read. I've mainly used it as a reference for techniques but have made several recipes from it. And have found them to be complex but well worth the time it takes to make them. ...more
[2] Rating: 5 Date: 2010-02-12 Summary: La Bonne Cuisine ... Great section on cooking wild game; perfect for an avid hunter! Fantastic instructions on cooking vegetables; really makes you want to eat your asparagus! ...more
[3] Rating: 5 Date: 2009-05-27 Summary: Very interesting book from 1927 ... This book from 1927 is actually not that dated. The book goes into great depth in certain areas. Sometimes this knowledge is a bit esoteric, e.g. how to tie the mouth of a turbot so it stays flat in the turbotiers. i.e. the special pan used for poaching a turbot. Still, many people love this kind of knowledge, me included. Overall I would strongly recommend this book to cooks with a historical interest. However, this is also a book that can be used today. Since it is aimed at home cooking, it has many tidbits of useful ...more
[4] Rating: 5 Date: 2008-09-18 Summary: The food geekery of another age ... Well, what can I say. I'm a sucker for a good historical cookbook, and this may be the greatest one I've reviewed. In retrospect, I'm seriously disappointed it took me this long to get a copy. I've wanted it for a while, ever since I first saw it on the shelf, and it is pretty much everything it claims -- the best of the early 20th century French kitchen, and so obviously the spiritual forebear of Mastering The Art of French Cooking that it's easy to see how Child, Beck, and Bertholle got so carried away in the early ...more
Editorial Reviews — ... Product Description | First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.Though her text has never...more
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