Books

The New Cook
Easy Menu Planner (Family Circle S.)
Food Cook Eat
Comfort Food ("Family Circle" Step-by-step S.)
Be Good to Your Gut: Recipes and Tips for People with Digestive Problems (Blackwell Healthcare)
Olives: the Life and Lore of a Noble Fruit
The Eco-foods Guide: What's Good for the Earth Is Good for You!
Green Giant Making Meals Easy: With Goodness from the Valley
Dinner Tonight!: Pasta, Chicken, Grilling (Land O Lakes Collector Series)
The Buzz on Wine
Reel Meals, Set Meals: Food in Film and Theatre: Food in Film and Theatre (FILM)
Macrobiotic Cooking for Everyone
New Romagnolis Table
The Grilling Encyclopedia
The Varied Kitchens of India: Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis and Tibetans of Darjeeling
Great American Vegetarian: Traditional and Regional Recipes for the Enlightened Cook
Simple Foods for the Pack: Sierra Club's Guide to Delicious Natural Foods for the Trail (A Sierra Club Books Publication)
Southeastern Wildlife Cookbook: A Collection of Recipes for Sea and Freshwater Food, Large and Small Game, and Savory Oddities from the Wild
300 Years of Kitchen Collectibles
Chorizos in an Iron Skillet: Memories and Recipes from an American Basque Daughter (Basque S.)
Jacques Pepin's Simple and Healthy Cooking
Fabulous Fat Free Cooking: More Than 225 Dishes...All Delicious, All Nutritious, All with Less Than 1 Gramm of Fat!
French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs
Rodale's Essential Herbal Handbook: Cooking with Herbs (Rodale's Essential Herbal Handbooks)
Sushi

21 Things I Wish My Broker Had Told Me: Practical Advice for New Real Estate Professionals.

Average customer rating:

Must have for new agents
Great for a new agent!
21 THINGS I WISH MY BROKER TOLD ME
Good Info
Entry Level: And Good at It

21 Things I Wish My Broker Had Told Me: Practical Advice for New Real Estate Professionals.
Frank Cook
Manufacturer: Dearborn Real Estate Education
ProductGroup: Book
Binding: Paperback

General | Job Hunting & Careers | Business & Investing | Subjects | Books

Guides | Job Hunting & Careers | Business & Investing | Subjects | Books

General | Popular Economics | Business & Investing | Subjects | Books

General | Business & Investing | Subjects | Books

General | Real Estate | Business & Investing | Subjects | Books

Investments | Real Estate | Business & Investing | Subjects | Books

Introduction | Investing | Business & Investing | Subjects | Books

General | Personal Finance | Business & Investing | Subjects | Books

General | Home & Garden | Subjects | Books

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Similar Items:

The Millionaire Real Estate Agent: It's Not About the Money...It's About Being the Best You Can Be!
Your First Year in Real Estate: Making the Transition from Total Novice to Successful Professional
How To Become a Power Agent in Real Estate : A Top Industry Trainer Explains How to Double Your Income in 12 Months
Success as a Real Estate Agent For Dummies (For Dummies (Business & Personal Finance))
Complete Idiot's Guide to Success as a Real Estate Agent (The Complete Idiot's Guide)

ASIN: 0793154375
Release Date: 2002-06-05

Book Description

Written with humor and insight, 21 Things I Wish My Broker Had Told Me provides hands on advice that will help agents start, or maintain, a sucessful career in real estate. This has real life stories from dozens of sucessful, top producing, real estate professionals will help new agents know what to expect and how to succeed.

Customer Reviews:

Must have for new agents.......2007-06-14

If you are new to real estate, this is a must read... I still have mine 3 years later and although I haven't gone back to read it again - I won't get rid of it!

Great for a new agent!.......2007-06-12

Not knowing what to expect as a brand new agent, I found this book to be a really excellent training resource. It was a great way to get a glimpse of what to do and not to do. I highly recommend it! Also, it's a very easy read.

21 THINGS I WISH MY BROKER TOLD ME.......2007-05-16

Great book! if you go with a smaller, less pressure brokerage house that has bare bones training, this is perfect. it reminds you of all your responsibilities to yourself and your clients. it gives you direction in finding clients. i highly recommend this book.

Good Info.......2007-01-26

Very good info for anyone contemplating starting out in the real estate business (or for anyone looking for a refresher course). Written in a casual, humorous style that makes it hard to put down; feels like a friend giving you some good advice. I'll be carrying this one around for reminders and business tips.

Entry Level: And Good at It.......2006-12-04

This is an entry-level book for the person that is considering or has decided to make the jump into the real estate profession. It is four years old, so it lacks a little in the technology section -- but it is still a great read for anyone considering a career in real estate. A lot of timeless information that will help them get off on the right foot in the fierce world of commission only sales.

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition

Average customer rating:

Betty Crocker Cookbook: 10th Edition
Terrific graduation gift!
No home should be without one
Betty Crocker Cookbook-copyright 2005
the only one you need

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Betty Crocker Editors
Manufacturer: Betty Crocker
ProductGroup: Book
Binding: Ring-bound

General | Cooking, Food & Wine | Subjects | Books

Social Work | Social Sciences | Nonfiction | Subjects | Books

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Similar Items:

Betty Crocker's Picture Cookbook (Betty Crocker)
New Cook Book
Betty Crocker's Quick & Easy Cookbook
New Cook Book, 75th Anniversary Limited Edition
Betty Crocker's Slow Cooker Cookbook

ASIN: 0764568779
Release Date: 2005-09-06

Amazon.com

Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.

Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm

Book Description

The Best Just Got Better

The Most Trusted Cookbook

From foolproof, dependable recipes to reliable how-to advice, the Betty Crocker Cookbook has everything you need for the way you cook today.Whether you're a new or experienced cook, The Betty Crocker Cookbook® is the book for you!

Comprehensive resource, with more than 1,000 easy-to-follow recipes

Creative cooking ideas, including more than 400 recipe variations

Beautiful design, with 300 color photos and 55 illustrations

All-new chapters: "Casseroles & Slow Cooker" and "20 Minutes or Less"

Fast recipes flagged throughout—130 ready in 20 minutes or less!

Great-tasting Low-Fat recipes specially marked—more than 185 in all

Helpful Betty's Cures to solve common baking problems

Useful Learn with Betty photos to help get perfect results every time

Detailed nutrition information, plus dietary exchanges and carb choices

The all-new Tenth Edition—a perfect 10!

Customer Reviews:

Betty Crocker Cookbook: 10th Edition.......2007-06-27

I think as a general all around cookbook Betty Crocker: Everything You Need to Know to Cook Today is a good one. I like to give them as shower gifts.

Terrific graduation gift!.......2007-06-08

I bought three of these Betty Crocker cookbooks for some of my daughter's special friends who were graduating from high school. I wanted to give them something they could keep forever. They loved it! One girl started trying out recipes that weekend. I had requests from three other girls to get them the cookbook too, so I have purchased three more. Amazon had the best price too!

No home should be without one .......2007-06-07

We received one of these when we were married in 1976. Just purchased one for my son. The BEST cookbook on the market.

The Betty Crocker full cookbook has been my staple for many years of cooking and teaching food. I have all of the series that has been printed since 1950. Each book carries recipes that are different from the other books and these recipes are basic for my cooking assortment. I used the Betty Crocker cookbook as the classroom reference for the high students to learn from for developing their cooking experiences. MaryAnn Willard

the only one you need.......2007-05-18

About a year ago, I developed a sudden unaccountable interest in cooking. I therefore found myself purchasing every major general cookbook I could find.

This was a mistake: "Betty Crocker's Cookbook" is really all I needed. There's a reason that name has the reputation it does.

In addition to the many glorious pictures (not just of finished dishes, but also of processes and arrays of easily confused items, such as nuts or lamb chops), the thing I like about this one is that is gives you "normal" if you know what I mean.

Suppose you want a recipe for marinara sauce, or lasagna, or breaded veal. This book will give it to you without anything bizarre being thrown in.

I hate how when you need a recipe for something, say "alfredo sauce," you go to your cookbook, and the closest they have is "alfredo sauce with chicken dumplings," or something strange like that.

Betty Crocker's cookbook doesn't do that do you. They give it to you straight.

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours

Average customer rating:

Gluten, Get out of Dodge!
Gluten free muffins and more.
Gluten-Free Cookbook
The Gluten-Free Gourmet Cooks Comfort Foods
Wonderful Gluten Free recipes

The Gluten-Free Gourmet Cooks Comfort Foods: Creating Old Favorites with the New Flours
Bette Hagman
Manufacturer: Owl Books
ProductGroup: Book
Binding: Paperback

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

Natural Foods | Cooking, Food & Wine | Subjects | Books

General | Health, Mind & Body | Subjects | Books

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Similar Items:

The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat
The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets
The Gluten-Free Gourmet Bakes Bread: More than 200 Wheat-Free Recipes
The Gluten-free Gourmet, Second Edition: Living Well Without Wheat (Owl Books)
The 125 Best Gluten-Free Recipes

Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 0805078088
Release Date: 2004-12-09

Book Description

The latest addition to the bestselling series of cookbooks that have sold more than 350,000 copiesnow in paperback In this latest addition to the Gluten-free Gourmet series, Bette Hagman turns her hand to hearty, filling foods that were once off-limits to celiacs. Using the new gluten-free flours that are now available she puts old favorites such as macaroni and cheese, chicken pot pie, and lasagna back on the menu. Best of all, these more than two hundred all-new recipes are so mouthwatering delicious you won't believe they're gluten free.

Customer Reviews:

Gluten, Get out of Dodge!.......2007-05-21

Bette Hagman's books are lifesavers and Godsends and I have them all. She makes the art of cooking gluten free and keeping a gluten free kitchen easy, logical and workable. You don't have to separate the wheat from the chaff - just regard the wheat AS chaff and you are on your way to a gluten free lifestyle!

Cooks who follow Bette's methods do work - you will need several different types of flours to make breads and bread desserts, such as cakes. Be sure to freeze your foods because they won't last long. It is also a good idea to cook in portions so as to prevent food from going bad.

Thanks to Bette, I have learned about hemp bread for celiac disease and for anybody following a gluten/casein free regimen and Teff Flour. There are many good websites out there that can direct you to places where you can buy the foods and equipment you need to start enjoying your gluten/casein free life. Bette Hagman is truly a Food Warden. She has given people that much needed Get Out of Jail Free card to break out of the prison of old eating habits and a Passport to Better and Healthier Living. Cheers to Bette Hagman!

Gluten free muffins and more........2007-04-01

If you want to add variety to a gluten-free diet, this book is for you. Includes recipes for bread, muffins, waffles and more.

Gluten-Free Cookbook.......2007-03-31

My daughter uses this book daily and says she finds the recipes accessible and tasty. If you need to limit or avoid wheat products this is a good cookbook.

The Gluten-Free Gourmet Cooks Comfort Foods.......2007-01-09

This book has some new recipes that were not in the other books. Glad to have a variety to choose from, since being gluten-free is SO restricting. Now if she would learn some down-home Southern Cooking, I would be in heaven.

Wonderful Gluten Free recipes.......2007-01-06

This author remains the best in gluten free cooking. Our family turns to her first when looking for a cookbook with delicious gluten free recipes.

New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)

Average customer rating:

Great cookbook
New Cook Book, "Pink Plaid" Better Homes & Garden
Great Cookbook!
Lovely
Better Homes & Gardens Cook Book

New Cook Book, Limited Edition "Pink Plaid" : For Breast Cancer Awareness (Better Homes & Gardens)
Better Homes and Gardens
Manufacturer: Better Homes and Gardens
ProductGroup: Book
Binding: Ring-bound

General | Cooking, Food & Wine | Subjects | Books

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Similar Items:

KitchenAid Cook For The Cure Measuring Cups & Spoons set, Pink
Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
New Cook Book, 75th Anniversary Limited Edition
KitchenAid Cook For The Cure Mixer Spatula, Pink
KitchenAid Cook For The Cure Utility Whisk, Pink

ASIN: 0696227320
Release Date: 2005-08-09

Book Description

The complete 12th edition New Cook Book with all the goodness and reliability that's made the Red Plaid a trusted kitchen resource for millions of families.

Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.
Hundreds of hints and tips.
Easy-to-read cooking charts.
Complete nutrition and exchange information for every recipe.
Plus all the "best-loved" recipes found in the Red Plaid version.

All new remarkable 64-page "pink" section that includes:

Healthful dietary and lifestyle suggestions.
More than 60 delicious recipes containing wholesome "super foods" associated with a reduced risk of cancer.

Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation.

Customer Reviews:

Great cookbook.......2007-05-16

This is one of my standby cookbooks. Great "from scratch" recipes and good food.

New Cook Book, "Pink Plaid" Better Homes & Garden.......2007-05-14

This is my favorite cookbook this year. I am a Registered Dietitian and I bought one for all my dietary supervisor friends.

Great Cookbook!.......2007-03-11

This is my absolute favorite cookbook. All of the recipes are fairly simple and have easy to follow instructions. I also love the section in the back with healthier recipes. I haven't made anything in this cookbook that wasn't delicious!

Lovely.......2007-03-08

Very nice, wish I have purchased the Hard Cover...gave as a gift and the
lady just loves it..the new heart care recipes are great. THe spiral binding is a little hard to keep open.

Better Homes & Gardens Cook Book.......2007-02-17

This cookbook was a great value! I saw this same book at the book store at the mall for double the price. The recipes are very easy to read and understand with beautiful illustrations. I have had the paperback version for over twenty years with no pictures! So to finally have a three ring binder with easy to turn pages, and beautiful illustrations, and recipes that are easy to follow I am in heaven.

Average customer rating:

Awesome book!
I Love this Cookbook!!
A great cookbook, and a classic
great cook book
If I could only have one cookbook...

Better Homes and Gardens New Cook Book

Manufacturer: Better Homes and Gardens
ProductGroup: Book
Binding: Ring-bound

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

Look Inside Cookbooks | Trip | Specialty Stores | Books
Similar Items:

Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition
Betty Crocker's Quick & Easy Cookbook
New Cook Book, 75th Anniversary Limited Edition
New Cook Book : 1953 Classic Edition (Better Homes & Gardens)
The All New, All Purpose Joy of Cooking

ASIN: 069621881X
Release Date: 2003-09-01

Amazon.com

Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy.

Book Description

Includes two bonus chapters of recipes, menus, party and decorating ideas, and shortcut treats!

Bonus Chapter No. 1: Holiday Menus

Menus for Thanksgiving to Christmas and the Super Bowl including holiday brunches, appetizer parties, dessert parties, and simple dinners for busy families
Additional recipes new to this edition
Make-ahead information and time tables for all menus so more time is spent with guests, not in the kitchen
Fun and simple tabletop decorating ideas to dress up holiday tables
Tips to make holidays easier and more fun

Bonus Chapter No. 2: Shortcut Treats

Simple cookies and candies (using a mix or just a few ingredients stirred together)
Food gifts that include easy packaging ideas
How to organize a cookie exchange
Simple decorating ideas to dress up packaged cookies

Customer Reviews:

Awesome book!.......2007-03-22

I had the hardcover of this book, and broke the binding, thus loosing some well-used recipes! So I had to get the ringbound edition!
It is one of my favorite books for cooking. Along side the "Staple" Joy of Cooking!

I Love this Cookbook!!.......2007-03-15

I got this book for Christmas from my Mother and I love it. It has everything in it. It is the first book I go for when I can't find anything to fix for Dinner. A great Cookbook for a Mother to give a Daughter.

A great cookbook, and a classic.......2007-03-10

Lots of contemporary recipes, with a lot of the old classics. Easy to use.Has a section fro holiday recipes and holiday gift ideas.

great cook book.......2007-01-11

I love this cookbook.It is well organized and easy to understand the recipes in it.My mother had one just like it and used it for years!If you have trouble figuring out how to cook this is t6he book to help you!

If I could only have one cookbook..........2007-01-10

If I could only have one cookbook, this would be it. The recipes are easy to follow, have readily available ingredients, and taste great. I especially like the "Best Loved" recipes.

The New Best Recipe: All-New Edition with 1,000 Recipes

Average customer rating:

Fair, but not a great cookbook
Far exceeds my expectations
Yes
Great Experience
Start with this book then add to your library

The New Best Recipe: All-New Edition with 1,000 Recipes
Editors of Cook's Illustrated Magazine
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

Culinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books

General | Special Occasions | Cooking, Food & Wine | Subjects | Books

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Similar Items:

The Best Light Recipe (The Best Recipe)
Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)
The Best 30-minute Recipe: A Best Recipe Classic (Best Recipe Series)
Italian Classics (The Best Recipe Series)
The Quick Recipe (The Best Recipe Series)

ASIN: 0936184744

Book Description

With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe

Customer Reviews:

Fair, but not a great cookbook.......2007-06-26

I've enjoyed watching the America's Test Kitchen shows, so I had high expectations of this cookbook. But now that I've actually tried some of the recipes, I realize that the authors' approach has some problems. I think really good cooking has a lot to do with personality and taste -- like any art or craft -- and the "test kitchen" approach is designed to exclude these factors. They write of anonymous "tasters" and most recipes do seem like they're designed to appeal to some sort of lowest common denominator. They're just not terribly interesting.

Another problem with the test kitchen approach is that they seem compelled to reinvent the wheel for every recipe. Is this really necessary? Every recipe comes with this long narrative explaining how they tried every conceivable way of making, say, meatloaf or roast chicken. Usually, at the end of the day, they end up with pretty much the standard method of making the dish.

If you're new to cooking, this book will teach you a lot about how to make basic, familiar dishes. But if you've already developed a feeling for ingredients and techniques, and you're looking for something that will take you in new directions, go for a book written by a talented and experienced cook, not by a committee.

Far exceeds my expectations.......2007-06-20

So, Cook's Illustrated has been sending me advertisements for their books, and this one looked interesting. And Amazon's price was better.

Having read Cook's Illustrated for several years now, I've come to expect well written articles describing how they thoroughly tested various recipes until they arrived at the one in the magazine. I love that approach...really feels like I'm learning something. They test cooking techniques, equipment, canned diced tomatoes, olive oil, and so on. This cookbook continues the Cook's Illustrated tradition of teaching me how to cook and why. For example...the best technique for mashed sweet potatoes? Braised. And, rather than braising in water and then adding heavy cream and butter at the end, they suggest skipping the water and braising directly in the cream and butter.

And this is a BIG cookbook. Sometimes, I enjoy just sitting and reading it for fun.

Yes.......2007-06-09

Its great to buy a cookbook and actually use it. The New Best Recipe encyclopedia is no joke.

Great Experience.......2007-05-15

This book was a gift and my friend absolutely loves it. She has already tried several recipes and thinks it is great. She said to me...I plan to read every word in this book and this is a Large Book. After my order, I received it very quickly. Thanks.

Start with this book then add to your library.......2007-05-09

In addition to their thoroughly tested recipes, this book has a plethora of useful information on every facet of the kitchen. It explains why certain items are better than others i.e. knives,cookware. It also shows the hows and whys of food selection and preparation. Directions are all easy to follow, you'll shine using this book. I would recommend this to be the first book placed in any new kitchen library.

Kitchen Confidential: Adventures in the Culinary Underbelly

Average customer rating:

Wonderful read!
Kitchen Confidential
A fun and entertaining read...
The Real Deal
An intriguing look at another world

Kitchen Confidential: Adventures in the Culinary Underbelly
Anthony Bourdain
Manufacturer: Harper Perennial
ProductGroup: Book
Binding: Paperback

General | Biographies & Memoirs | Subjects | Books

General | Baking | Cooking, Food & Wine | Subjects | Books

Spirits | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books

Essays | Gastronomy | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books
Similar Items:

A Cook's Tour
The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
The Soul of a Chef: The Journey Toward Perfection

ASIN: 0060934913
Release Date: 2001-05-08

Amazon.com

Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn

Book Description

When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded that appetizer into a deliciously funny, delectable shocking banquet that lays out his 25 years of sex, drugs, and haute cuisine.

From his first oyster in the Gironde to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written, wild-but-true tales make the belly ache with laughter.

Customer Reviews:

Wonderful read!.......2007-06-20

Bourdain's style and the entertainment value of each anecdote make this book a fun diversion and something of a learning experience.

Kitchen Confidential.......2007-06-12

EXCELLENT!! I already love Anthony from his No Reservations show on the Travel Channel, but this book just sealed the deal. It's funny, insightful and, and for a novice, puts a whole new spin on eating out!

A fun and entertaining read..........2007-06-11

You'll go from giggling to saying "Oh my god!" several times before you finish reading this book.
I've enjoyed Anthony Bourdain since I first saw him on the Travel Channel's "No Reservations". He is one of few celebrities I would actually like to hang out with. He is a charming man who is both worldly and wise from experience and honest by conviction. His descriptions of food are tempting and colorful. I've never even been slightly curious about what a fish head tastes like until I read about his meal at an out of the way kitchen during his visit to Japan.
I don't understand why this man works at one of the least thought about, most difficult, and most underpaid professions in this country unless it is truly his gift. Without his book, I would know nothing about what happens in that beehive called a restaurant kitchen.

The Real Deal.......2007-05-21

Tony Bourdain presents his life and an overview of the underbelly of the cooking world in this honest, hilarious and sometimes brutal account. Excellent information for anyone interested in cooking, and a great read with funny anecdotes for anyone who has ever eaten in a restaurant.

An intriguing look at another world.......2007-05-15

This book was recommended by several people I work with, as they knew I enjoy getting a glimpse of life, not otherwise known about. This book didn't disappoint. What a wild subculture exists, just beyond the wall from the general dining public! Even though this is one man's experience and perspective, and every kitchen may not be the way he describes, this voyeristic view into the world he has seen is captivating! If you are not easily offended by crude situations and language, this book should be on your stack to read. And potential readers should also know that this book is not so much about what the kitchen and wait staff do to the food as it is about the personal lifestyle and kitchen adventures of the people in the industry. Really a good book.

The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener (A Gardener's Supply Book)

Average customer rating:

Get This Book
Wooo...
My new constant companion
simply down to earth - literally
A complete organic guide.

The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener (A Gardener's Supply Book)
Eliot Coleman
Manufacturer: Chelsea Green Publishing Company
ProductGroup: Book
Binding: Paperback

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Similar Items:

Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long
The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals
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ASIN: 093003175X

Customer Reviews:

Get This Book.......2007-03-17

I live in Northwest Washington. Cool, dry in July in August, generally mild and wet the rest of the year. If you are thinking tomatoes, long season sweet corn, peaches, melons, peppers, etc. you are on the wrong side of the state - try Eastern Washington. Either way, or where ever you grow, this is the bible. Its the most comprehensive, holistic guide I know. You might also read other guides, embellish or adapt Eliot's system to fit your situation, but you won't find a better collection of techniques to start from! Get this book!

Wooo..........2007-02-09

Got me hiped up for my next several years here in Missouri. Practical, simplified systems for both the new and novice organic gardener. Definitely a fun read. Bring your highlighter. Thank you to the author, and all of the great shoulders that he stood on to get to this point...

My new constant companion.......2006-12-22

Mr. Coleman has packed so much information into this wonderful book! I have started to use many of his suggestions. Keeping the costs of growing food down was one of the first subjects that caught my attention.

simply down to earth - literally.......2006-08-11

This is absolutely the best, straightforward, down to earth, organic gardening book I have ever read. No hype, no buzzwords, no new age crap, no agenda. Simply down to earth - literally.

A complete organic guide........2005-08-06

This is a very thorough and complete book that guides the reader through the set-up and maintenance of an organic garden. Great info on building the soil via natural and sustainable methods. Green manuring/cover croping is covered in great detail. This is also a complete plan for someone interested in running a market garden. Eliot Coleman shows that organic gardening is very simple, and that it can produce better quality items with less inputs. Overall, a great book that shows how we can protect and build our soils the natural way while harvesting a healthier and more quality crop.

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Average customer rating:

you really do want this book
Madeleine Kamman's book
A great resource
The Greatest Cookbook Ever Written
Superb Text and First book on cooking. Buy It!

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Madeleine Kamman
Manufacturer: Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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Similar Items:

John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
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When French Women Cook: A Gastronomic Memoir
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Becoming a Chef

ASIN: 0688152546

Amazon.com

Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.

A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.

The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.

Book Description

The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in todays homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching Americas top chefs how to cook, Madeleine knows what works and why.

Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for todays cook, it will become a classic all over again.

Customer Reviews:

you really do want this book.......2007-02-01

I remember watching Madeleine Kamman on television many years ago; she used heavy skillets and casseroles that spoke to me. Since then, I have always wanted one of her books. This one reminds me of her. It's passionate in a quietly serious way. She tells you why you don't like something that she knows you would if the food had been prepared properly. You believe her and you just want to try her recipe. The method and ingredients are so straitforward that you know she's right even before you taste. She tells you what wine or beverage pairs best with your meals, why your bead dough has disappointed you, and when to save an expensive ingredient for a special occasion. Lest you think her a snobby foreigner, she recommends good old Corningware pie plates for baking the truly all-American pie. Everyone can cook from this book--novice to pro, those who think cooking is drudgery to those who can't get enough of it.

Madeleine Kamman's book.......2007-01-19

"The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking" is a book that should be on the shelf for use in every kitchen.

A great resource.......2006-07-06

Quite the informative book on cooking, which is just what I need. It explains the science and techniques of cooking which is what I have been looking for for a very long time. Recommended to all who love the sweet pleasures of cooking!

The Greatest Cookbook Ever Written.......2006-03-21

There are only half a dozen or so cookbooks that I trust implicitly and recommend without hesitation; this book is one of them, and is clearly king of the hill. That makes this cookbook the best ever written. Not until I re-read this second edition did I realize what a terrible cook I am. Now, when I wish to know how something should be done, this is the book I reach for. This is not a comprehensive collection of all common recipes you will ever need, so I do not always find the recipe I need here. Note that many 'standard' recipes are absent; recipes are chosen for training value. Upon reading this book, it is rather hard not to be inspired to go out and become a better cook, no matter what your skill level.

The original version of this book was a terse, didactic affair. Her information was so impeccable, that it began to be used in cooking schools as a text. With this in mind, the author re-wrote the book, adding a mountain of educational information, making a real textbook suitable for use in professional cooking schools. It is the best of its type. This new version, at 1200 pages, is double the length of the original. You will find many clever things not found anywhere else, viz a still-frozen sorbet, and a trick to measure the Baume of a syrup without a saccharometer. Almost all recipes have a sidebar that recommends specific wines to serve with each recipe. It has the courage to regularly recommend beer instead of wine due to the strong flavors of the respective recipe.

The chapter on eggs was excellent. The first 20 pages have more stuff on properly cooking eggs than all of my other cookbooks put together, and this includes a couple of professional ones. It gives you much info that can only be learned from experience as a breakfast cook (and stuff you certainly will not find in any cookbook I know of), e.g. an egg cooked en cocotte is not only easier for kitchen staff to make, but looks a heck of a lot better than a real poached egg on the plate. Several times in the egg chapter, the author sent me dashing into the kitchen to check out her info. Some of her info was very different, and even exactly opposite of how I was trained in various restaurant kitchens. Darn if she wasn't right every time. If you have some foodservice experience, check out her recipes for creme anglaise, bavarian cream, and folding order for foam-based cakes. This chapter also has what amounts to a souffle master class.

The sauce chapter has special merit. Kamman offers a complete discourse about history, preparation techniques, and proper usage of classic sauces. Interestingly, she offers very few actual recipes; contrast this with a standard cooking textbook with dozens of recipes with the student's head swimming with mother and secondary sauces and remembering what ingredient turns what sauce into what other sauce. This is the only book that admits reality: sauce espagnol is too expensive to make in a restaurant, brown stock is of academic interest to culinary students only, and that in her own home, demi-glace was made exactly twice for special occasions. Note that her world of sauces starts almost exclusively with primary veal stock (you will need several pounds of veal breast to make this, and there are no alternatives or substitutes). The section on emulsified sauces is exemplary, and I wish more foodservice professionals would read it. With her production method for Bearnaise, there is no reason why even a modest restaurant cannot offer it on a routine basis.

The respectful treatment of vegetables is exemplary, and demonstrates how these wonderful foodstuffs ought to be treated. Those who are in the habit of torturing their vegetables (this includes several famous TV chefs) will have an epiphany with Kamman's sensible and wonderful approach to vegetables. This is the only book I know of that has a comprehensive treatment of swimming fish and mentions the temp at which fish is properly cooked (140-165 F). The meat chapter is what amounts to a master class. The advice on adding salt and pepper to meat, oven temperatures, and pan juices is quite sensible. It shows how difficult it is to properly cook meat, and how tasty when properly prepared. Those who know soup only through the canned supermarket stuff or 'light and healthy' recipes in lifestyle magazines will discover a whole new world in Kamman's rather parochial attitude.

The baking chapter has a clear-headed dissertation on flours. It explains in detail flour measurement, protein percentage, and the various flours she uses by name (most cookbooks do not mention specific brands but just refer to them elliptically; not Kamman). It insists that pate brisee be made up using fraisage. Atypically, she recommends against using removable bottom pie plates or tart pans (she is absolutely correct: anyone who has never used a white ceramic tart pan or glass pie pan has never enjoyed proper crisp, firm, flavorful, un-soggy pie or tart crust). The advice on hand kneading bread dough is absolutely correct (if your dough and technique are correct, kneading will take 10 minutes). Cakes get rather shortchanged.

My main complaint is the lack of a proper table of contents. Some chapters are quite long and have good internal organization, but subsections are not listed in the TOC and you are left to pretty much thumbing through a 100+ page chapter or combing through the index with a magnifying glass.

It has chapters: basics (100 pp,), egg (100 pp.), stock (150 pp.), sauce (100 pp.), vegetable (100 pp.), grain (125 pp.), meat (200 pp.), fruit (100 pp.), and baking (150 pp.). It has an impressive bibliography, so the culinary student can start to build a personal culinary library.

Superb Text and First book on cooking. Buy It!.......2005-09-06

`The New Making of a Cook' by Madeleine Kamman is hands down the very best first cookbook for everyone from rank beginners to experienced amateurs who learned cooking at their mother's knee. If you do not own a copy of this book and are serious about cooking, stop reading this review now, go to the top of the page, and click on the button to add this to your shopping cart.

No cookbook can do everything, but at over 1200 pages, this volume comes about as close as you can expect a good cookbook to cover every major important subject, including a healthy dose of material on nutrition, sanitation, ingredients, cooking with wine, cooking equipment, references, and the `why' of cooking. And, Ms. Kamman gives us expert opinions on each and every subject. On every topic with which I typically evaluate a cookbook, this one gets between an A- and an A+, and it covers each and every one of those points.

The weakest part of this book may be its title. Were you to browse cookbook titles without noticing the heft of this volume, you may mistake it for a memoir, such as Ms. Kamman's excellent `When French Women Cook' which is a memoir with great recipes from all around France. In fact, it is a superb course in cooking, and it is, in fact, used as the textbook for many cooking schools. The books to which this volume should be compared are the Culinary Institute of America's `The New Professional Chef', Wayne Gisslen's `The Chef's Art' and Anne Willan's `The Good Cook'. The first two of these are very reliable, but just a bit too much oriented to the professional. The last is excellent on technique, but leaves out just about every other subject covered by Kamman.

While the material in this book is heavily based on modern and classical French cuisine and technique, it is not another book on French cooking. That is, it does not compete directly with rival Julia Child's `Mastering the Art of French Cooking', which remains, in spite of Kamman's book, still the best source of training in French cuisine and recipes. The book also does not compete with that other great manual of French technique, Jacque Pepin's `Complete Techniques', although these two books side by side virtually cover the entire range of good culinary instruction. One would need to go far to improve on a collection with these two books plus the `Larousse Gastronomique'.

Possibly the only weakness I found in this volume was the fact that the brief chapter on cooking with wine seemed to deal entirely with wines from France and California, plus the fortified wines of the Iberian peninsula (port and sherry). While I cannot fault the author too much for this short chapter in such a wide-ranging book, I did feel an important chance was missed.

However, the author more than made it up to me in her truly remarkable and comprehensive bibliography. For the serious student of cookery, this feature alone was worth the price of admission. Kamman missed virtually no major author available to modern American customers of Amazon.com. Child, David, Olney, Hazan, Kennedy, Bayless, Beranbaum, Reinhart, Ducasse, Pepin, Claiborne and many others are all here. The only notable absence was Alan Davidson's three-volume reference on fish of the Atlantic, Mediterranean, and Southeast Asia. One cannot even complain about the number of titles in French and Italian, as there are plenty of English language sources.

This is virtually the only cookbook I can think of where it may pay you to start at the front and moving through the book, prepare as many different dishes as your finances and market will allow. It is that close to, for example, studying an excellent book on Chess, where each chapter covers an important part of the game, with gradually more difficult exercises.

One of the things about the book which most appealed to my neo-primitive `Whole Earth Catalogue' attitude was the fact that the book gave such good recipes for so many commonly available commercial products such as soft whipped butter and quick stocks.

And, on the `hard stuff', Mme. Kamman is uncompromising in her insistence on quality, as when she gives general rules for dealing with stocks. And yet, while she gives us the professional's take on stock making, she is quite well aware of the fact that the amateur will simply not make stock that often, and tells us how to handle things when we make stock two or three times a year.

The very best perspective I gained from this book is the fact that French cooking, at least French cooking of the last 50 years is simply not about high fat content. Just the contrary is true. In fact, Ms. Kamman seems to have figured out the story of French women and fat long before the recent popular book on the subject came out earlier this year.

Just one more comparison to place this book. While it has many hundreds of recipes, it is not like `The Joy of Cooking' or any other `1000 Recipe' collections. It gives great detailed treatises on all major culinary techniques important to the cooking of Western Europe, but it does not, for example, give us 15 different recipes for an omelet. It just gives us one of the very best essays on how to make a good omelet with a few pointers which even escaped Elizabeth David's excellent little treatise on the subject.

If you can only afford a single cookbook, but you really need one, this should be the one. If you are embarking on cooking as a hobby, this should be your first!

Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th ed)

Average customer rating:

Betty Crocker New Cookbook
We give as a wedding present to all of our friends
A MUST HAVE
My favourite cookbook
Great for inexperienced cooks!

Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th ed)
Betty Crocker
Manufacturer: MacMillan Publishing Company
ProductGroup: Book
Binding: Paperback

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Betty Crocker's Best-Loved Recipes (Betty Crocker)
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Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition

ASIN: 0028603958

Amazon.com

The gift edition of Betty Crocker's New Cookbook is a handsome, boxed, spiral-bound version of this staple in American cooking. Recipes for heartland classics like Buffalo chicken wings, sour cream coffee cake, deviled eggs, Cincinnati chili, and meatloaf are joined by such international favorites as Steak au Poivre, enchiladas, spaetzle, gazpacho, and risotto. The rather dry, utilitarian text is studded with explanations for cooking techniques as basic as ingredient-measuring and as nuanced as deep-frying; precise and lucid, these directions are never condescending, which should comfort novice cooks while still offering useful refreshers to more experienced hands in the kitchen. A fine, all-around introduction to casual, home-style American cooking.

Book Description

Trust Betty Crocker's New Cookbook to be your one-stop kitchen reference. With more than 900 recipes plus cooking hints, you'll always have what you need right at your fingertips.

You'll love these easy recipes. With familiar ingredients and more than 200 color photographs showing techniques and finished dishes, cooking couldn't be simpler.

And you get more than just recipes with Betty Crocker; you get confidence in the kitchen! Learn secrets about ingredients, food terms and cooking techniques. There's also information on entertaining and menu planning, along with food safety, freezing and refrigeration storage tips - in fact, everything you need to know to cook!

Customer Reviews:

Betty Crocker New Cookbook.......2007-01-31

If your kids are going out on their own - but them this one book. They will need to eat someday, and this cookbook has pictures! And my son didn't eat the pages!

We give as a wedding present to all of our friends.......2005-02-17

Excellent beginner cookbook with lots of basics and techniques that you won't find in the fancier cookbooks. This one will never leave my kitchen.

A MUST HAVE.......2004-10-12

I have lots of cookbooks, but I keep coming back to this one time and time again. It has everything you need to know! It truly lives up to its name.
It has tips on meat and poultry that can't be beat. It even shows the cuts of meat. It is a must have for beginners, and even for older folks like me.
This is a perfect gift for that graduate or that sister in law who needs a little extra help in the kitchen.

My favourite cookbook.......2002-10-08

A year ago I bought this book. I think it was my best Amazon purchase. It teaches everything you need to know to get started in the kitchen. With detailed tutorials, it's a foolprof book.
This edition is also very confortable to use.
It's divided in several chapters: Cook's techniques and Ingridients; Appetizers and Beverages; Breads (quick breads like muffins,biscuits, pancakes; yeast breads like french bread, challah bread); Cakes and Pies; Cookies and candies; Desserts (like Cheesecake); Eggs and cheese; Fish and Shellfish; Grains and Legumes; Meats; Pasta; Poultry; Salads and salad dressings (including the classic Ceasar's Salad and Creamy Coleslaw); Sauces, seasonings and condiments; Stews, soups and Sandwiches; Vegetables; Special Helps and Index.
In every chapter you'll find how to's and tecniches that will help you solve cooking problems. Every recipe has nutritional information like calories, fat etc. Some of them include a lighter version.
If you are an unexperienced, beginner, or intermidiate cook, this is a must have in your kitchen.

Great for inexperienced cooks!.......2002-03-19

I received this book as a wedding gift, and it's probably the most used gift we got. I refer to it often, and look in it for new ideas on things to serve. It has all the popular classics, banana bread, cookies, to roasts and how to bake a ham. It is a great gift to the inexperienced and expert cooks alike.

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