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As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of a Restaurant,” a few months back. Scott is a psychologist, by trade, and has written extensively about food, making friends with a number of big name chefs, so I was interested in his take on...” --Pete
0% Positive Reviews
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Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason or another, it is overload to be around the same food every day. Yeah, yeah, menus change and seasons change and products change. Still, there is a monotony that can set in with...” --Jim
100% Positive Reviews
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Elements of Dessert is a professional, advanced level cookbook that teaches experienced pastry chefs how to take their skills to the next level. The book is beyond the needs of most home cooks, but if used the right way, Elements will still provide plenty of useful knowledge to the adventurous.
Following the tradition of most cookbooks from the Culinary Institute of...” --BenRias
100% Positive Reviews
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Edible Selby
Todd Selby
Reviewed by Jim Berman
Todd Selby is not a chef. Rather, he is a photographer and illustrator. Since food really is the universal language, not being a chef didn’t stop Selby from culminating a book bursting with great food, interesting characters responsible for that food and whimsical dialog that runs droll and, often, irreverent. I...” --Jim
100% Positive Reviews
“Examining a book on pasta can be likened to exploring a work of art. A book on pasta examines some aspects of a very large ingredient, whereas artwork examines an object for a brief moment in time. The same pasta recipe can be interpreted several different ways by various authors, as can the object in a painting by the artist. A particular pasta book may contain pleasant surprises or unexpected...” --Jim
100% Positive Reviews
This wonderful collection of pasta sauces by Lindy Wildsmith includes all the classics, plus recipes of Lindy's own invention, inspired by the authentic Italian ingredients now available the world over. All are strongly rooted in the traditions of delicious Italian regional cooking. Some light sauces take no time at all to prepare, involve very little cooking, and are more like dressings...
With Pasta Italia, cooks across America can savor the authentic taste of Italy--right in their own kitchen. Over 250 delicious yet simple recipes serve up specialties from 15 regions of Italy--for every course of the meal and for every occasion. Throughout, more than 200 specially created, full-color photographs showcase mouthwatering dishes and demonstrate critical techniques, like making a...
“Cookbook collections seem to migrate into three categories:
HONEYMOON: When these cookbooks are first purchased, one or two recipes are prepared, and then the book joins a long line with all the others somewhere on a distant bookshelf. REFERENCE: These cookbooks move to the front of the line and are voraciously used as a source of information for those bothersome questions that we all...” --tgillin
100% Positive Reviews
Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so...
From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker's Companion will be there to guide home bakers every step of the way. Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing,...
