Pros: great step by steps, very comprehensive
Cons: many old, low quality and black and white pictures
Pros: Well illustrated, lots of menu suggestions, easy recipes
Cons: no bread recipes, no nutrient information listed
Pros: a fun read and many older family type recipes
Cons: not a traditional cookbook
Pros: nutritional information is included, easy to find ingredients, simple recipes
Cons: not enough pictures, smaller print
The brand-new fourth edition of this widely praised reference guide has been updated with new information for everyone, including lovers of ethnic foods and health food aficionados. The authors have added many all-new entries on exotic produce and other unusual ingredients. An earlier edition of The New Food Lover’s Companion was hailed by Bon App©tit magazine as “one of...
These award-wining, classic guides are the perfect gift for anyone who loves food and wine. "This is a must-have book for wine geeks...highly recommended for anyone with more than a passing interest in wine."--Wine Spectator, "Top 100" issue. "A food book for all time... The canon of great food literature just got one fat volume greater... A must-have for any serious...
"Julia Child's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America."--Phyllis Hanes, Christian Science Monitor. 600 full-color photos.
“ First penned by Prosoper Montagne (the famous rival to Escoffier), Larousse Gastronomique has become the definitive culinary encyclopedia. The original Larousse Gastronomique was first published in 1938, and has since been translated by editor Jennifer Harvey Lang. Larousse Gastronomique is an invaluable culinary resource whether you are interested in the history of a particular food item or...” --Nicko
WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND.Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3...
A concise, colorful resource for both the novice cook and experienced chefThis comprehensive, highly illustrated book is chock-full of enlightening and eye-opening culinary information, covering a vast range of topics that teach readers what they need to know to be successful in the kitchen—from cooking techniques and equipment to essential ingredients. Le Cordon Bleu Kitchen Essentials...
“ This past year my husband wanted to try the Paleo (short for Paleolithic) Diet. I am never keen on the latest diet fads. They come and go so quickly. And often are so quickly invalidated by the “latest” latest science. So I started to do my research and where did I start, you might ask? Cookbooks, of course. In all seriousness the foundation of paleo is based on what...” --Cami
“ How many of you have picked up a cookbook in a yard sale or a second hand book shop and found a quickly scrawled recipe on a piece of paper tucked in the pages of the book? It happens to me all the time. I always consider it a bonus. Usually someone, somewhere, thought enough of the recipe to take the time to jot it down. That, to me, is quite...” --JustPJ
“ First of all, I absolutely love cookbooks! There is something very relaxing to me about sitting down and going through a cookbook. 365 30-Minute Meals by Better Homes and Gardens definitely did not disappoint. All of the recipes were very simple, a definite bonus during the busy week. I like to make elaborate meals and sometimes I forget about the simple stuff. This cookbook...” --heath67013
