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『 The Pioneer Woman Cooks: Recipes from an Accidental Country Girl > 『 The Pioneer Woman Cooks: Recipes from an Accidental Country Girl > 『 The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner > 『 The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner > 『 Pastry Queen Parties: Entertaining Friends and Family, Texas Style > 『 Pastry Queen Parties: Entertaining Friends and Family, Texas Style > 『 Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill > 『 Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill > 『 Cake Wrecks: When Professional Cakes Go Hilariously Wrong > 『 Cake Wrecks: When Professional Cakes Go Hilariously Wrong > I wanted to buy It↑

タイトル『 Ad Hoc at Home > 『 Ad Hoc at Home > 『 Momofuku > 『 Momofuku > 『 The Fat Duck Cookbook > 『 The Fat Duck Cookbook > 『 Stir: Mixing It Up in the Italian Tradition > 『 Stir: Mixing It Up in the Italian Tradition > 『 Modern Gastronomy: A to Z > 『 Modern Gastronomy: A to Z > 『 How to Roast a Lamb: New Greek Classic Cooking > Thomas Keller

>

price：~~$27.25~~
Artisan

Core2Duoノートレビュー 's review
(Keller's Home Cooking)

『"Ad Hoc at Home" is Thomas Keller's most accessible cookbook. He has the classic The French Laundry Cookbook , the bistro cooking of Bouchon and the "don't try this at home" Under Pressure: Cooking Sous Vide FINALLY, Keller has made something that can be great for the family,cooked at home, no need for fancy equipment or rare ingredients. He artfully recreates potato hash, grilled cheese sandwiches, the usual family-friendly favorites.

Keller's Ad Hoc restaurant is unique in Yountville. There's one set menu for the whole evening--and no choices. In a sense,it's like eating at home. Thomas Keller brings it home!』

(Finally, a Thomas Keller cookbook for the rest of us)

『Chef Keller has a variety of "normal" recipes in this cookbook, yet he retains his attention to the fine details and techniques for each dish.

The photographs are "food-porn" at its finest making this a coffee table book, but you had better have a sturdy table. The book is big, thick and heavy.

A real joy, full of recipes that CAN be made in your own kitchen, without an immersion circulator.
』

(Gorgeous, beyond expectations!)

『Keller's voice makes you want to run right out and open the doors to your very own restaurant. The images and creative layout of this book make it beyond a cookbook, its a masterpiece. It makes me want to cook food and create art. Truly inspiring and weighty to boot! This hardcover weighs a hefty sum and even if you hate it, you could use it to knock the lights out of your unruly dinner guests :)』

(The best..)

『I Love Michael Ruhlman. I love Thomas Keller. I have loved all of their collaborations in the past. What sets this book apart is the very basic-ness of it. They have captured the difference between Ad Hoc and French Laundry in book form. I have enjoyed dining at FL more than once. It is sublime. The FL cookbook captures that. It is artistic and beautiful and frankly not something I would attempt at home. I just love looking at it. The Ad Hoc restaurant is comfort food ala Keller. The book captures that perfectly. I starting reading it the evening it came and could not put it down. I read it cover to cover! The stories were heart warming, the tips really helpful and I cannot wait to try the recipes.
As a collector of cookbooks and a fan of both Ruhlman and Keller, this book was a given for me. What wasn't was buying it for 3 friends and for my mother in law.
Buy this book.』

(Masterpiece)

『When an author begins a book by telling his readers that first and foremost they must "Treat your parents well"--you know you are in for a treat! So begins the most unusual cookbook I have ever read. Not only are we treated to delicious recipes, but more importantly, we are given techniques from the master. Although i have never eaten at any of Thomas Keller's restaurants, I am a huge fan and one day hope to remedy that and actually sample some of what i have only read about. thank you for a great read and instruction book!』
『Thomas Keller shares family-style recipes that you can make any or every day.

In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.

InAd Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previousbest-selling cookbooks were for the ambitious advanced cook,Ad Hoc at Homeis filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

』
『Amazon Best Books of the Month, November 2009: You don't often see the name Thomas Keller mixed with words like "accessible" or "home cook," but withAd Hoc at Home, the award-winning chef presents a collection of recipes destined for the center of the table at casual family gatherings. Don't throw away your whole notion of "quick and easy," though, as this is still a casual cookbook filtered through the genius mind of the man behindThe French Laundry Cookbook, but the sense of whimsy and the pure joy of Keller doing his version of comfort food proves irresistible. The inspiration for his restaurant Ad Hoc was the simple family meals created and served by the staff at his restaurants. As he says in the introduction, "here is food meant to be served from big bowls and platters passed hand to hand at the table." And with dishes like Buttermilk Fried Chicken and Pineapple Upside-Down Cake, who's going to argue with that? --Brad Thomas Parsons

FromAd Hoc at Home: Buttermilk Fried Chicken

If there's a better fried chicken, I haven't tasted it. First, and critically, the chicken is brined for 12 hours in a herb-lemon brine, which seasons the meat and helps it stay juicy. The flour is seasoned with garlic and onion powders, paprika, cayenne, salt, and pepper. The chicken is dredged in the seasoned flour, dipped in buttermilk, and then dredged again in the flour. The crust becomes almost feathered and is very crisp. Fried chicken is a great American tradition that’s fallen out of favor. A taste of this, and you will want it back in your weekly routine.--Thomas Keller

Ingredients
(Serves 4-6)

Two 2 1/2- to 3-pound chickens (see Note on Chicken Size)
Chicken Brine (recipe follows), cold

For Dredging and Frying

Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper

Coating

6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fleur de sel or fine sea salt
Rosemary and thyme sprigs for garnish

Directions

Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs or spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature for 1-1/2 hours, or until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side-up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat. Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note on Chicken Size: You may need to go to a farmers' market to get these small chickens. Grocery store chickens often run 3 to 4 pounds. They can, of course, be used in this recipe but if chickens in the 2-1/2- to 3-pound range are available to you, they're worth seeking out. They’re a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat-to-crust proportion, which is such an important part of the pleasure of fried chicken.

Note: We let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken in a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.

Chicken Brine
Makes 2 gallons

5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
1/2 cup clover honey
1 head garlic, halved through the equator
3/4 cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water

The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds.

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

』
relatred Items
『 Ad Hoc at Home > 『 Ad Hoc at Home > 『 Momofuku > 『 Momofuku > 『 The Fat Duck Cookbook > 『 The Fat Duck Cookbook > 『 Stir: Mixing It Up in the Italian Tradition > 『 Stir: Mixing It Up in the Italian Tradition > 『 Modern Gastronomy: A to Z > 『 Modern Gastronomy: A to Z > I wanted to buy It↑

タイトル『 The Omnivore's Dilemma: A Natural History of Four Meals > 『 The Omnivore's Dilemma: A Natural History of Four Meals > 『 In Defense of Food: An Eater's Manifesto > 『 In Defense of Food: An Eater's Manifesto > 『 The Botany of Desire: A Plant's-Eye View of the World > 『 The Botany of Desire: A Plant's-Eye View of the World > 『 Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It > 『 Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It > 『 Second Nature: A Gardener's Education > 『 Second Nature: A Gardener's Education > 『 Animal, Vegetable, Miracle: A Year of Food Life (P.S.) > Michael Pollan

>

price：~~$6.64~~
Penguin
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Core2Duoノートレビュー 's review
(Ok)

『Umm you can watch a movie that is on the web that covers all the info that's in this book. I understand that we need to eat more sustainable products, and that we should stay clear of GMO food products. this book was a waist of money, and the info enclosed in its covers is readily available on the web. Any foodie should already know the information that is in this book.
I'm a chef, and I guess this is a good read for a high school kid that's interested in the negative effects of humanity on the environment pertaining to food sources. I thought this book was more of a historical reference to the concepts behind the multiple course meal, I was wrong, hence forth the reason that I'm giving it 2 stars.』

(Mostly fascinating with occasional flights into silliness)

『When the author is explaining the food chain, he's well-informed, specific, and highly entertaining. Every now and then, he lapses into deeply silly philosophical mode, particularly when he's trying to grapple with the reality of killing animals for food (whether by hunting or in the slaughterhouse), something his pampered urban upbringing has made it nearly impossible for him to do. So I could have used an editor's services in cutting out about 90% of his repetitive agonizing over whether he can actually bring himself to eat a chicken he helped slaughter or a pig he shot in the woods. But, boy, when he finally gets out of that rut and goes back to describing the intricacies of the food chain, is he ever wonderful. The first section, about the prevalence of corn in the industrial food chain, is an eye-opener. Another section, about Joel Salatin's fascinating experiment in sustainable agriculture in the Shenandoah Valley, is worth the whole book. Even the hunting-and-gathering section, which suffers most from his tendency to maunder, is stuffed full of goodies about things like mushroom cycles of life.』

(Fantastic Food reading)

『This is a great read, it has made me very thoughtful of what I eat and where my food comes from. The run down of how much corn or things that ate corn or used to be part of corn are in fast food was very mind opening. Drink all the soda you think you are going to want for a while before you read is my only advice.』

(Excellent! A Must Read!!)

『I really enjoyed this book. I learned a lot about, well, corn--the economics, the health issues and the politics all involved in growing and selling corn. I thought this book was well researched and I think that Mr. Pollen did a great job of truly involving himself in the experience. I mean, he spent a week, busting his butt on the farm, living and working with a complete stranger who, although well meaning, is a bit out of the bell curve.

I have to agree with another review regarding the meat. I am a non-red meat eater but I do eat poultry, eggs, and dairy. I didn't think that he was as sensitive as he could have been to those that choose a vegan or vegetarian lifestyle.

I would highly recommend this book. I can't wait to read the Botany of Desire.』

(This book may change your life.)

『Although occasionally sections of this book got a little bogged down and dragged a bit for me, overall it was very fascinating, at times horrifying, and frequently wittily entertaining. Pollan explores three main styles or methods of producing a meal: modern industrialized farming, as currently practiced in America, sustainable agriculture based on pasturing livestock, etc., as practiced on Polyface Farm in the Shenandoah Valley of Virginia, and hunter/gatherer food production. If a book based on that premise doesn't sound like it could hold your attention and be entertaining, think again.』
『A national bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us— whether industrial or organic, alternative or processed—he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.』
relatred Items
『 The Omnivore's Dilemma: A Natural History of Four Meals > 『 The Omnivore's Dilemma: A Natural History of Four Meals > 『 In Defense of Food: An Eater's Manifesto > 『 In Defense of Food: An Eater's Manifesto > 『 The Botany of Desire: A Plant's-Eye View of the World > 『 The Botany of Desire: A Plant's-Eye View of the World > 『 Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It > 『 Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It > 『 Second Nature: A Gardener's Education > 『 Second Nature: A Gardener's Education > I wanted to buy It↑

タイトル『 Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories > 『 Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories > 『 Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World > 『 Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World > 『 Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave > 『 Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave > 『 Hungry Girl: The Official Survival Guides > 『 Hungry Girl: The Official Survival Guides > 『 100-Calorie Snack Cookbook > 『 100-Calorie Snack Cookbook > 『 Eat This Not That! Supermarket Survival Guide: The No-Diet Weight Loss Solution > Lisa Lillien

>

price：~~$8.29~~
St. Martin's Griffin
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Core2Duoノートレビュー 's review
(hungry Girl:200 under 200)

『Too much fiber one in recipes-Not suited for families
and too many processed ingredients- Sugar free&fat- free foods are not really healthy』

(Sugar Free can lead to Weight Gain)

『I was looking forward to getting some low calorie recipes until I realized that the majority of the recipes in this book use fake foods. If you do any research or simply google it you will find that sugar substitutes can actually lead to weight gain!! I used to loooove diet coke and splenda so all of this came as very bad news to me! Do some research and take care of your body!』

(Changed My Life!)

『I always look to the reviews here at Amazon to help me with decisions on purchasing items. I've never written one, though, but my experience with this book begs me to make an exception.

I purchased this book back in July, to add to my thousands of diet cookbooks in the hopes it would help me lose weight and eat better. I have since lost 40 lbs. and I couldn't be happier! I thought that it would be almost impossible to lose weight, I know that it gets harder as you get older (I'll be 40 next year). Quite honestly, cheese was one of my main food groups and I have no will power. I started slow, trying to eat one meal a day from this book and I realized that these recipes could not be simpler to make and they were surprisingly delicious! I honestly thought that it would take a lot of effort to change my eating habits but once I found out how reliably good and simple these were, all of the effort of my diet vanished. I eat MANY times a day and not one meal is over 200 calories, but I am never hungry or feeling like I am deprived of anything. This book has it all. Breakfast, snacks, smoothies, dessert, dinner. You name it, you can still have it and it's delicious.

When I first read through it, I was definitely more than a bit apprehensive. The section on cooking with Fiber One comes to mind. When I saw the recipe for cheese sticks with low-fat string cheese and fiber one crust...well let's just say I never envisioned myself making one of my favorite guilty pleasures with cereal. But I tried it and the real thing just tastes greasy and heavy now. The recipe was so awesome I decided to see if I could apply it to making Poppers for my boyfriend. Now he won't eat them if I don't make them, and it's a low-call, low-fat, baked, healthy treat. He's not on a diet himself, but because of the things that I learned, and the behaviors that I have adapted from this book he's also benefiting. And couldn't be happier to see his girl in her new size 5 jeans (I was a size 14).

All I can say is that I've subscribed to the Hungry Girl newsletter and I'm back to buy the rest of her books to expand our menu at home.

I'm sorry to go on so long and be so gushy with my praise, but I really can't tell you enough, how much this book changed my life.

Get this book. And I hope you enjoy the success that I have had the pleasure of having.
』

(Great book)

『Everything I've made from this book is so delicious, I forget it's not entirely bad for you!』

(Loving Cookbooks)

『Have glanced over this book and know I'm going to love it and get many uses from it. We are both trying to get some weight off and this 200 calorie idea will be great! Most diet recipes (Jenny Craig, Weight Watchers, etc) are based on about 200 calories so I think this will be a real help and the recipes sound so delicious.』
『Hungry Girlmania is sweeping the nation!The New York Timesbestselling phenomenon delivers even more yum-tastic recipes in an easy-to-use cookbook containing 200 Hungry Girl recipes all under 200 calories. Recipes include:

* H-O-T Hot Boneless Buffalo Wings
* Sassy Southwestern Roll-Ups
* Cheesy-Good Cornbread Muffins
* Holy Moly Guacamole
* HG s So Low Mein w/Chicken
* Cheeseburger Lettuce Cups ;
* Chocolate Chip Cookie Crisp Puddin Shake
* Swirls Gone Wild Cheesecake Brownies
* Personal Pretzel-Bottomed Ice Cream Pie, and many more.

Told with Lisa's signature wit and sassy style, these recipes are as fun to read as they are to make!
』
relatred Items
『 Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories > 『 Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories > 『 Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World > 『 Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World > 『 Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave > 『 Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave > 『 Hungry Girl: The Official Survival Guides > 『 Hungry Girl: The Official Survival Guides > 『 100-Calorie Snack Cookbook > 『 100-Calorie Snack Cookbook > I wanted to buy It↑

タイトル『 Mastering the Art of French Cooking (2 Volume Set) > 『 Mastering the Art of French Cooking (2 Volume Set) > 『 Mastering the Art of French Cooking Vol. 2 (Paperback) > 『 Mastering the Art of French Cooking Vol. 2 (Paperback) > 『 Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking > 『 Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking > 『 My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) > 『 My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) > 『 Julia Child - The French Chef > 『 Julia Child - The French Chef > 『 Julie and Julia: My Year of Cooking Dangerously > Julia Child,Louisette Bertholle,Simone Beck

>

price：~~$389.15~~
Knopf

Core2Duoノートレビュー 's review
(One for the collection !)

『After seeing 'Julie and Julia' the movie and loving it, I felt that I just had to have a copy of the book. Most of my books are cookbooks and this one certainly holds its place in the collection. It is quite old fashioned and vintagey but has a lovely antique feel about it. Not sure how much I will cook from it (certainly the Bourguignon), but I am very happy to have this piece of history on my shelf.』

(Must be in Every Kitchen!)

『Julia Child barely cooked when she arrived in Paris, France in post World War II with her husband, Paul Child. The childless mature couple had Paul working for the United States government while Julia tried to keep herself busy. She studied French cooking on her own and studied the language. She became immersed in both the culture and the gastronomy of French cuisine. She studied at the famous Le Cordon Bleu cooking school in Paris, France. After she failed her first exam and returned to pass on her second exam (yes, even Julia Child failed the first exam). She and two other women, Simka, and Louisette, would form a cooking school in Paris to teach Americans how to cook French food.

After learning there was no English cookbook about French cuisine, Julia had found her purpose. Anyway, she and her colleagues, Simca, and Louisette, would collaborate on a cookbook for 10 years. They faced rejections and other issues. Since Julia was the American chef, she was able to help restructure the women's cookbook for the American market. Without Julia, there would have been no cookbook. She collaborated and they completed a cookbook that revolutionized American kitchens and kitchens worldwide.

Julia Child was smart enough to design a cookbook to cater to the novice chef/cook. The cookbook is a masterpiece that should be in your kitchen. The book is comprised of several sections like meat, sauces, deserts, etc. It's over 700 pages plus with more post-information from it's original publication. Unlike other cookbooks, this labor of love opened the doors for Julia Child to America's favorite French Chef』

(Bon Appetit!!!)

『This is a great cookbook whether you are an experienced chef or just learning how to cook! I highly recommend this book for anyone who is a foodie like myself!』

(a delicious book...)

『I bought this book after seeing all the lovely food in the J&J movie. At first I was apprehensive about attempting anything, having never cooked before, ever(heating up pasta sauce in the micro-wave doesn't really count). So I tried the very first recipe, potato and leek soup(which sounded yuck), but was actually delicious and not really difficult at all. The directions were precise, which is great. I managed to cut the leeks in the wrong direction(but I would not have known unless mum told me so). I can't wait until I get to the poultry and dessert sections.』

(Love the book)

『I love the book - I have already made several of the dishes. The were all wonderful. They take time - but are worth the effort. The instructions are extremely easy to follow - even for the difficult dishes.』
『Revised edition of the classic cookbook, originally published in 1961.』
『This is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cookingis for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;

• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;

• it adapts classical techniques, wherever possible, to modern American conveniences;

• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;

• it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable asMastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!

Julie&Juliais now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child's memoir,My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.

タイトル『 The Pioneer Woman Cooks: Recipes from an Accidental Country Girl > 『 The Pioneer Woman Cooks: Recipes from an Accidental Country Girl > 『 The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner > 『 The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner > 『 Pastry Queen Parties: Entertaining Friends and Family, Texas Style > 『 Pastry Queen Parties: Entertaining Friends and Family, Texas Style > 『 Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill > 『 Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill > 『 Cake Wrecks: When Professional Cakes Go Hilariously Wrong > 『 Cake Wrecks: When Professional Cakes Go Hilariously Wrong > 『 Drummond: Ranch Life in the West > Ree Drummond

>

price：~~$16.75~~
William Morrow Cookbooks
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Core2Duoノートレビュー 's review
(Real Cooking)

『I have been a faithful follower of PW for over a year now. Her recipes are for "real" people. You don't have to search for the ingredients, most are available in any grocery store, even a store in a small town in the middle of no where, and most I usually already have on hand. My husband will actually eat the recipes and it's very similar to food I grew up eating in the Midwest.

BUY THIS COOKBOOK!! BUY IT NOW!!!』

(downhome goodness)

『This cookbook is a great example of how to personalize a cookbook. the recipes are so tasty, and very easy and the commentary and small sections of personalized stories really make the experience. good for anyone who likes homestyle cookin.』

(Pioneer woman really cooks!)

『The stories are as good as the recipes. Home grown, family, cooking with love. Great gift for any family cook.』

(Favorite cookbook ever!)

『I had never heard of this gal before but stumbled upon her cookbook while in a bookstore. I am completely thrilled with this cookbook and have read it cover to cover in 2 days! The stories are delightful (I giggled throughout the whole book) and the pictures are wonderful, giving a glimpse into the authors precious life. She has such a great sense of humor! The recipes are very well written, complete with step by step instructions with pics for each step. How I would have loved to have this cookbook 30 years ago when I was first married and just beginning to cook. Sample recipes include BBQ Jalapeno Poppers wrapped in bacon, fried chicken, chicken fried steak, cinnamon rolls and many many more. Am looking forward to making many of these recipes and will be buying more of this book for Christmas gifts. Highly recommend!』

(Too Basic)

『The book is lovely. Her stories are funny. The pictures are gorgeous. The recipes are boring.

All of the recipes are so simple and basic. Would be good for someone just learning to cook. None of them are really special or unique. I returned the book. Way to simple. I could cook almost all of her recipes without instructions.』
『

My name is Ree.
Some folks know me as The Pioneer Woman.

After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.

The Pioneer Woman Cooksis a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail,so it's as easy as pie to follow along.

You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.

I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

』