price：$16.75
William Morrow Cookbooks
Usually ships in 24 hours 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.
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.
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.
price：$6.88
Penguin
Usually ships in 24 hours 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.』
price：$8.29
St. Martin's Griffin
Usually ships in 24 hours 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! 』
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.』
price：$10.16
Thomas Dunne Books
Usually ships in 24 hours Core2Duoノートレビュー 's review (Makes a great gift!) 『I love this book. I have bought many copies to give as gifts adding it to it many of the ingredients for making the bread. Mine is stained form use.』
(Artisan Bread) 『I love this book! I first read an article in Mother Earth News by Jeff Hertzberg and Zoe Fancois entitled 5 Minutes a Day for Fresh Baked Breads. My wife and were curious and decided to give the bread a try. Well it was a hit. We purchased the book and use it all the time. When friends come over we bake a loaf of bread. Our friends comment that it is the best bread, often they choose the fresh bread over desert. The recipes are easy to understand and follow. I recommend this book for anyone interested in making bread, the no fuss, no mess method!』
(Let's break bread) 『This book is just fun to read. You dont ever have to make the bread, but I dare you not to. It is fun and worth giving as a gift as well. My son piked it up and I havent seen it since then. He loves to try new foods and was more then pleased with this book. Now lets just try to bake. That will post later.』
(Good recipes for Artisan Bread) 『The book has many good recipes on how to prepare and bake athe socalled artisan breads.』
(Avoid 1st printing) 『Avoid buying 1st printing of this book. This may be the worst written/edited cookbook in history. The website for book lists "some errors" that is says were corrected in subsequent printings. How many is "some errors"? How about 2 errors that occur "throughout book" and 20 page specific errors! This book should have be recalled.』 『
There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, andArtisan Bread in Five Minutes a Daywill show you how.
Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. Inexchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.
With nearly 100 recipes to put this ingenious technique to use,Artisan Bread in Five Minutes a Daywill open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
price：$8.30
Hyperion
Usually ships in 24 hours Core2Duoノートレビュー 's review (very good book) 『a good blend of old classics and some new recipes i didn't know you could do in a slowcooker. while sometimes the recipes are common sense, the new ones were a refreshing touch. i would recommend this for anyone who hasn't cooked in a slowcooker before and the common recipes like roasts and such will be new to you.』
(Good Variety of Recipes) 『I heard this author on a radio program and it prompted me to order this cookbook. I like the wide variety of recipes, have tried several so far; some are more work than they're worth and better off cooking in conventional manners. I wanted to have more choices in using my slow cooker and that's why I ordered the book. It gives me that. There's nothing better than coming home from work and smelling a delicious meal cooking with very little work left to get it on the table! Negatives: I'd like to have had nutritional information included, as many cookbooks are now providing, but it does not have that. The anecdotal comments at the end of each recipe are not necessary and become a little annoying after a while. Positives: Good price and many recipes I'd never thought of to cook in a slow cooker. This book is well worth the price and there's many more recipes I know I'll be using from it.』
(Slow Cooking Review) 『I love this book! I love her website and this is so great to have everything in a book instead of using computer printouts!』
(Recipes We Will Actually USE!!!! :o)) 『I love this cook book!! The recipes are very user friendly and my three kids (five and under) will actually eat this stuff!! :o) I am so excited about trying every recipe...and having some free time to play! All because of the crock pot! YAY! Thanks Stephanie! :o)』
(great gift for those non- cookers) 『I decided I am probably never going to use this book. I love to cook and my sister doesn't. I think it would be better suited for her. I tend to look up recipes for inspiration more than anything and you can get an entire list online for use in a slow cooker for free. I am not saying it is a bad cook book, just not good for me. 』 『
Make It Fast, Cook It Slowis the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.
In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:
Breakfast Risotto
Vietnamese Roast Chicken
Tomatoes and Goat Cheese with Balsamic Cranberry Syrup
Falafel
Philly Cheesesteaks
Crème Brulee
--and much more.Make It Fast, Cook It Slowis the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.
price：$5.42
Large Print Distribution
Usually ships in 24 hours Core2Duoノートレビュー 's review (Allows us the reader to really understand our food) 『Read this book and finally understand our food. With over a hundred thousand man made chemicals, and most of them ending up in the food, or engineered food products we consume Michael Pollan steers us through the confusing maze of what to purchase, and what and how to eat our food. Great book.』
(Another book that revolutionizes the way I view our interactions with plants) 『Eat Food. Not too much. Mostly plants. Michael Pollan begins his book with these especially concise declarations about how to eat healthfully and he then writes a book about how nutritionism, the 'Western diet', and unmindful eating have led many humans astray (often down paths to stroke, heart disease, diabetes, and cancer). Pollan encourages us to shy away from reductionistic dietary journeying towards a fuller and more mindful experience with food and with other humans. He calls for a return to eating whole foods. It's strange that a music festival (Bonnaroo) and then my doctor's recommendation that I take a medication (a $60 a month medication no less!) to try to reduce my triglycerides would lead me on such a dietary quest that my core beliefs about food and meals would be decimated and more humanly primordial food mindfulness would rise from the ashes like a phoenix of health. I grew up very thin and very athletic and figured that I could eat whatever (often highly processed, laboratory flavored 'food-like substances), tons of whatever, and few plants. This was a very important book for me to read considering that a lovely baby boy grows inside the womb of my lovely bride. This book will help me to be mindful of what we as a family eat and what we slowly eat together. This is a very important book that I recommend for everybody to read. I place this book in very high regard and will cherish it along with other books that have helped change my worldview about our relationship with plants. I also recommend that you consider reading _Fast Food Nation_, _Slaughterhouse_, and _What to Eat_.』
(Exactly what I was looking for) 『Very informative book. I found out that lot of things I was eating I thought were "healthy" actually aren't. I've never struggled with weight, so I don't really care about calories, and most "eating healthy" advice focuses heavily on calories and not so much on what's actually in the food. I try to eat healthy, but this book also made me realize that food isn't just the sum of its parts.』
(An education) 『Couldn't put this down. Pollan is an excellent researcher and social commentator. This timely book entertains, inspires, and motivates. He sheds light on some of today's important issues. Give this to every carnivore you know--they'll turn over a new "leaf". Goodbye fad diets and hello to eating "mostly plants".』
(You'll never look at food the same) 『Michael Pollan wrote In Defense of Food to give Western culture a timely and necessary message: Eat food. Not too much. Mostly plants. This simple yet profound adage is unpacked over the next 200 pages as the author takes aim at three formidable enemies: nutritional science, the food industry, and the Western diet. These three entities are all deeply intertwined, feeding off each other at the expense of the consumer.
Pollan is not a scientist or a medical professional, and never claims to be. Instead he is a journalist whose research skills and voice of clarity is evident within the first few pages. The book's bibliography alone spans 23 pages, showing the massive amount of effort he put in to ensure reliability and accuracy.
In Defense of Food uses several examples to support it's premise that our diet needs drastic changes. The book frequently references and explores the recent phenomenon lipophobia, or fear of dietary fats. This serves as an excellent illustration of how nutritional science effects the average American's diet, which is then capitalized on by the food industry, with little regard to the veracity of these health claims.
Pollan goes on to contrast the personal ramifications of our "scientific" Western diet with the traditional diets of other cultures, such as Mediterranean or French, drawing heavily on the pioneering work of Weston A. Price. The results of these comparisons are astounding, best understood in an experiment done on Westernized Australian Aborigines. This particular group of ten had left the bush several years ago and had since reaped the consequences of the Western diet: obesity, elevated risk of heart disease, and type two diabetes. The experiment took them out of civilization and put them back in the bush for seven weeks, forcing them to leave their sedentary lifestyles and rely on their indigenous lifestyle and dietary habits. After about fifty days of foraging and hunting, in other words eating real and natural food, they had basically all but reversed their previous health problems.
The implications that the author fleshes out here are mind-blowing. We can escape our poor health simply by changing our diets. Sure, this doctrine is frequently espoused and believed by the general populace, but if it's practice were the norm why are Western diseases like hypertension and diabetes becoming more and more ubiquitous? To answer a question with a question, how would that benefit the pharmaceutical companies? Unfortunately, the drug companies have a stranglehold on the vast majority of the medical community which in turn trickles down to the trusting patient. For an excellent treatment on the calloused corruption of the pharmaceutical world, check out the book Our Daily Meds by Melody Petersen.
As much as I would love to write more on this book, I know I wouldn't do it true justice. The author writes with such passion about food, one of the biggest parts of our existence, that one must read the book to truly appreciate the wisdom inside. After reading this no one will ever look at food the same. What I love is he doesn't give a complex regiment to follow, but instead a major paradigm shift that will work itself out naturally in our lives. I'd highly recommend this book to anyone interested in a healthier and more fulfilling lifestyle.』 『The companion volume toThe New York TimesbestsellerThe Omnivore's Dilemma
Michael Pollan's lastbook ,The Omnivore's Dilemma, launched a national conversation about the American way of eating; nowIn Defense of Foodshows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words:Eat food. Not too much. Mostly plants. Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.』 『Amazon Significant Seven, January 2008: Food is the one thing that Americans hate to love and, as it turns out, love to hate. What we want to eat has been ousted by the notion of what weshouldeat, and it's at this nexus of hunger and hang-up that Michael Pollan poses his most salient question: where is the food in our food? What follows inIn Defense of Foodis a series of wonderfully clear and thoughtful answers that help us omnivores navigate the nutritional minefield that's come to typify our food culture. Many processed foods vie for a spot in our grocery baskets, claiming to lower cholesterol, weight, glucose levels, you name it. Yet Pollan shows that these convenient "healthy" alternatives to whole foods are appallingly inconvenient: our health has a nation has only deteriorated since we started exiling carbs, fats--even fruits--from our daily meals. His razor-sharp analysis of the American diet (as well as its architects and its detractors) offers an inspiring glimpse of what it would be like if we could (a la Humpty Dumpty) put our food back together again and reconsider what it means to eat well. In a season filled with rallying cries to lose weight and be healthy, Pollan's call to action—"Eat food. Not too much. Mostly plants."--is a program I actually want to follow.--Anne Bartholomew
price：$8.29
William Morrow Cookbooks
Usually ships in 24 hours Core2Duoノートレビュー 's review (Winner, Winner) 『Another great book. Even reviewed another Charlotte drive in. Love the show. Its nice to read more of these unique places, and get some of the recipes. Word is Guy was in Charlotte last week checking out 4 restaurants. We have alot of good ones.』
(Regioal would be better) 『The book -like the show is well done but the places are all over the country. There are only 4 places that I could realistically go to. I would prefer if Guy had done a book for all the regions of the country. I would like to visit them. Maybe in time he will do something like that. "Diners ,drive-ins, and Dives--Roadtrips " That would be cool !!!』
(Diners, Drive-ins, and Dives) 『This book met my expectations. I was hoping to get some recipes and some stories, and this book has both. Guy Fieri has a sense to humor, of course, and this adds to the enjoyment of the book. I am looking forward to his second book.』
(Great book but...) 『OK, what's there not to love about Guy! I purchased this book for my husband who wants to travel to all the diners listed, but I wish there were more recipes! I have preordered the second book. We haven't had a road trip yet, but it's coming!』
(Good food for real people) 『I am a huge fan of DDD, but I was alittle disappointed with this book. It didn't have the greatest recipes that I have seen on the show. I should have read the descritpion better. Still a great show.』 『
Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.
Packed with Guy's iconic personality,Diners, Drive-ins and Divesfollows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.
price：$15.57
Chang
Usually ships in 24 hours Core2Duoノートレビュー 's review (One Word...) 『Excellent.
For the "well-seasoned" cooks along with the novice, this is an excellent guide to the why's and how's of food preparation. From the science of cooking eggs to how you shouldn't baste your turkey, Alton is right on point as always. It's a must have cookbook/reference book...and is about the size of one of your basic $150 college textbooks, so it's packed full of useful information/recipies/tidbits/pictures&"how-to's"...
I can't wait to begin experimenting with some of the recipies...especially during the holidays!』
(Good Eats In Your Hands) 『This book is a must have for any fan of the Food Network show Good Eats. The show mixes part science, part comedy, part cooking all together and comes up with a show that is both entertaining and educational. The book captures the essence of the show and is quite impressive to look at. One valid complaint that people may have is that it is light on the recipes compared to what it could have been. It would have been nice if each episode entry contained all the recipes featured in that show (although you can go to the Food Network website and get the recipes, it would be nice to have them at your fingertips). Putting that issue aside, this book is a great read and extremely entertaining. Alton Brown has already said there will be more volumes in the series chronicling all the episodes and I, for one, can't wait.』
(Food Science) 『Back when I first started cooking for the sheer joy of it I was immensely influenced by the work of Jeff Smith. Turns out so was Alton Brown. The thing I loved about Smith was his passion for food and how he got into the "whys" and "hows" of cooking.
Brown's program Good Eats does the same thing with a sense of silliness which is engaging. This collection is a compilation of eclectic recipes from the first years of Brown's show. Good Eats-The Early Years is not so much a list of recipes as a primer course in food science, allowing you not only to make the dishes but understand why they work so well.
Aside from the fact this book is entertaining as hell it's also beautifully done. Its large size and profuse illustrations would make it a perfect coffee table book for any foodie with a sense of humor! 』
(Great book for Alton Brown Fans) 『I bought this book as a Christmas gift for my sister, who is a huge fan of Alton Brown. The book is a sturdy hard cover and large with over 140 recipes! There are helpful hints and tips throughout. The book has plenty of photographs as well. If you are looking for a straightforward cookbook with short description followed by a recipe, this book may not be what you are looking for. There are so many graphics and tips on the page which are helpful but done completely in Alton Brown style -quirky! I know she'll love the book, but it's a little too busy for me!』
(Just as entertaining as his TV show) 『I couldn't decide if I wanted to spend the money on a "Good Eats" book when I could watch "Good Eats" on Food Network for free every evening. I'm glad I decided to get the book, it's a great companion read to the television show. Lots of "behind the scenes" info about the episodes I've seen a dozen times. Having the recipes in the book make it easier than repeatedly printing them off the website. Can't wait for the "Middle Years" and "Later Years" to be published!』 『
Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series,Good Eats.
From“Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on theGood Eatsset. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at.
The scallop of large satisfactory ! northern countries and - [ of how much ] botan shrimp are ! tightly.
getting to know the technique of motorbike expensive sale -- Ta -- if -- -
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