Cookbook Reviews
Casserole Crazy: Hot Stuff for Your Oven!
By:Emily Farris
As a child I remember flipping through my mother's cookbooks from the 1950's. They were full of offbeat gelatin molds and unusual ingredients in one ...The Olive Harvest Cookbook
By:Gerald Gass with Jacqueline Mallorca
This is a book about the McEvoy Ranch, an organic olive ranch in California, and about the work of the ranch's resident chef, Gerald Gass. ...Pintxos: Small Plates in the Basque Tradition
By:Written by Gerald Hirigoyen with Lisa Weiss Photography by Maren Caruso
I have a confession to make. This review should have appeared months ago, shortly after Pintxos was published.On the face of it, it shouldn't have ...Think Like a Chef
By:Tom Colicchio Photography by Bill Bettencourt
Long before Tom Colicchio became a household name as the rather formidable head judge of Bravo TV's hit series "Top Chef," he was making a ...GOURMET GETAWAYS – 50 Top Spots to Cook and Learn
By:Joe David
Just last week I found myself going on a rant about all the books out there that followed the best selling 1000 Places to See ...WineWise—Your Complete Guide to Understanding, Selecting and Enjoying Wine
By:Steven Kolpan, Brian Smith, and Michael Weiss
Within the pages of WineWise, Steven Kolpan, Brian Smith, and Michael Weiss take on the daunting task of educating their audience about both domestic and ...The Paley's Place Cookbook
By:Vitaly Paley and Kimberly Paley with Robert Reynolds
I've always wanted to visit the Pacific Northwest and even contemplated moving to Portland, Oregon. Now I know, if I do end up going there, ...Rotisserie Chicken Cookbook: Home Made Meals with Store Bought Convenience
By:Michelle Ann Anderson
In today's day and age, it is almost inevitable that at some point in our busy lives, we will look at the clock on the ...Sara's Secrets for Weeknight Meals
By:Sarah Moulton Photography by Dana Gallagher
It's a universal experience, falling into a rut. None of us know quite how it happens, or even how long we've been in such an ...Gale Gand's Brunch
By:Gale Gand with Christie Matheson
Growing up in Deerfield, Illinois, everybody knew Folk Singer Bob Gand and his Village School of Music. (In fact I still have my dulcimer with ...Frozen Desserts
By:Francisco J. Migoya
Frozen Desserts, by Francisco J. Migoya, is another user friendly, at-home education from the world renowned Culinary Institute of America. The book successfully combines culinary ...The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen
By:Sharon Kramis & Julie Kramis Hearne Photography by Alex Hayden
Ever since Dutch settlers came to America, there have been Dutch ovens in this country. Today's cast iron Dutch ovens , although basically the same ...
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Jim Berman
on
07/03/2009
Hi, Ruben! I saw your pics... nice job! Glad you were able to use what I posted!!
Jim Berman
on
07/03/2009
Thanks!!! Coming from you, that is a compliment of the highest order!
Peter Martin
on
07/02/2009
Great article and photography. Almost felt like I was back in culinary school! :)
Ruben Urias
on
07/01/2009
This was a nice treat Jim! Quick and tasty recipe. I made two different batches and both turned out great. I just need ...
jimmyb.
on
06/20/2009
Nicko, also note that rhubarb should be eaten fresh/raw in the first half of the season. The toxic acids will accumulate in the stalks ...
