The Ultimate Chicken Wing Cookbook (ebook)
Share the great chicken wing recipes with your family and friends by grabbing some awesome chicken wings today!
Price: $4.97 Click to Buy Now
Description:
Who can pass up a big dish of chicken wings? Spicy, crunchy, and delicious, they're simply irresistible.
The Ultimate Chicken Wing Cookbook is the definitive collection of recipes for the chicken wing lover. Filled with easy, addictive recipes that run from classic to exotic, you will discover some of the BEST chicken wing recipes in the world!
Your family and friends won't touch fast food once they have tasted just some of these wings. The Ultimate Chicken Wing Cookbook contains 101 of the best chicken wing recipes.
Here are just some of the mouthwatering recipes included in The Ultimate Chicken Wing Cookbook:
* Anchor Bar Hot Wings
* Beau's Sweet-Sour Chicken Wings
* Can't Get Enough Chicken Wings
* Center Club Chicken Wings
* China Sam's Chicken Wings
* Cookie's Wings From Hell
* Crispy Honey Wings
* Empress Chicken Wings
* Garlicky Gilroy Chicken Wings
* Hawaiian Chicken Wings
* Jamaican Jerk Chicken Wings
* Ames' World's Hottest Wings!
And Many Many More!
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Price: $4.97 Click to Buy Now
Cookbook Reviews - The Ultimate Chicken Wing Cookbook
Cookbook Reviews - Screen Doors and Sweet Tea:
Screen Doors and Sweet Tea:
Recipes and Tales from a Southern Cook (Hardcover)
by Martha Hall Foose James Beard Foundation Book Awards: 2009 Finalists
Price: $21.45 Buy Here At Discount (You Save:$11.95)
Product Details:
Hardcover: 256 pages
Pub. Date: April , 2008
Language: English
ISBN-10: 0307351408
ISBN-13: 978-0307351401
Product Dimensions: 9.6 x 7.6 x 1.1 inches
Description:
Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite.
Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient–cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples–sweet tea and pie, of course–to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters.
As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, Screen Doors and Sweet Tea is a must-have for the American home cook–and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating.
User Reviews:
By Kevin Tipple
This cookbook takes me right back to my Grandmother's kitchen. The recipes make the book worth the purchase - but the photography and the stories that go along with the recipes put it over the top. If you have ever lived in or visited the South, this book will bring back wonderful memories.
By R. Scott
I gave this as a Christmas gift. It was in perfect condidtion and was delivered on time
By Stephen Jacob
I purchased this book because the title was catchy and I like southern cooking. It has nice pictures, but I don't think I'll ever cook anything from this book. I am sending it back for my money. I had hoped it would be a great recipe book, but I was disappointed. Oh, well!
By Su
This is such a beautiful well presented book. The paper on which it is printed is slightly thicker and heavier than many modern books and the glossy print does get justice to the photographs.
I love the little stories she adds to each recipe, and the book is just a pleasure to read, even if you won't attempt the majority of the recipes.
There are definitely some recipes which I won't be attempting, such as the turtle soup but many recipes are easily followed and could be made with ingredients that shouldn't be too hard to find in your local store.
By Alexander
I love books that take me back to the tastes of my childhood. This wonderful cookbook's stories and recipes did just that.
By Phinius
This is worth it both for the recipes (great stuff) and the really clever, loving never condescending commentary about the South. America the diverse!
By Louie
I had the pleasure of meeting Martha at a book signing in May and also of seeing her cook. She is as delightful as the stories in her book. If you are a true southerner, you will identify with the antedotes in this cookbook. If you have ever eaten anything IN the south ' especially if it was at a church potluck, a family reunion, or cooked by your grandmama' you will love this book. The recipes are easy to follow and are interesting enough to make you want to make all your childhood favorites again. My personal favorites are the watermelon salsa, Delta peas and rice and banana pudding. The photographs are exquisite and the stories, especially the ones about neighbors and church are dead on THE SOUTH.I sat down and read the book everyday for a week. What a lovely cookbook from a lovely woman.
By Beth
I grew up in the Mississippi Delta. I've bought this cookbook at least 3 times for gifts. It's as much fun to read as it is to cook from.
By juli
This is a beautiful book that will get a lot of use in my kitchen! This has wonderful stories attached to the recipes and beautiful pictures. The recipes are easy to make and DELICIOUS! I will definitely give this book as a gift to anyone who loves to cook! Fantastic!
By Greenbyoo
I bought this book to give to my Louisiana-born mother-in-law, but I'm tempted to keep it for myself. The stories are delightful, the photos are beautiful, but the recipes are the real star of the show here. If you grew up eating southern food, you'll find your old favorites (fried chicken, cheese grits, banana pudding) plus some updated versions of classics, and lots of fresh ideas, too! I'll be making curried sweet potato soup this weekend, and I can't wait for summer so I can try a cantaloupe daiquiri! Martha Hall Foose adds a generous helping of her own charming personality; her wit makes the book fun to read. An example: she warns us against the cheap vanilla wafers, saying "banana pudding is no time to be a skinflint." I couldn't agree more. Take this book into the kitchen or curl up on the sofa--you'll enjoy it either way.
By Robert
Great Book! Way to go Martha -- I used to live in Mississippi and loved it. These recipes remind me of those years.
By Anonymous
The stories add a real sense of family history to the recipes.
By Rose Ann
This is a nice cookbook.
By Erin
The recipes were a bit much and called for ingredients that were not to be found in a standard cupboard.
By Chris
Loved the stories behind the recipes - small hints that really make the recipes helpful and such great recipes!!!Going to be adding it to my southern cookbook collection!!
By Redbeebe
This is really a cookbook, but oh so fun to read the little stories that go along with each recipe. Takes you right to the south and some of those slamming screen doors. I love it.
By Bee
Oh, this book is such a gem -- so much so that I must order a copy for myself. Equal parts cookbook and anecdotes, I highly recommend it, especially if you love Southern food. My only mistake, however, was reading it before lunch. I'm starving!
By Lynn
my mom and grandmother were both great southern cooks - and made the most awesome sweet tea ever.
By Jennie
Yes, I'm a wannabe Southerner. This is not my first confession. And I'll be cooking up some recipes in this one - Root Beer Ham (I've already got a thing for Coca-Cola Ham, but Aaron doesn't like Coke, so maybe I'll sell him on root beer!). There are others, and it just warmed my heart to see ambrosia in there - almost like my Gran and Mom make it.
By Peggy
Beautiful pictures, yummy recipes, entertaining tales to go with the food. This is a great cookbook. I love cookbooks that give the story behind the recipes and this one does. I want to try some of the recipes, expecially chicken pot pie and coconut cake. Just waiting till the snow melts and the electricty comes back on!
By Thursday
This cookbook is full of amazing recipes: first on my to-cook list is the curried sweet potato soup. We're talking good, old-fashioned Southern cooking with the occasional update to take available ingredients and skills available.
By Cindy
This is a wonderful cookbook. The recipes are easy to make, and the book is very beautiful. Great pictures and stories. I read the whole thing from cover to cover without putting it down! Loved it!
By J. Squires
Excellent content and very attractivly packaged. Great gift for wives, mothers, grandmothers and new brides.
By leftylily
I paid full price for this book, not usual for me. I just did not like this book. I didn't like the recipts, nor did I like the stories. It was just not my cup of tea. (excuse the pun) And, what is a pompano? yes, I get it is a fish but I don't recall being able to purchase it in the shoprite. I just didn't like the book I guess. ( PS, I was raised in the south).
By Sharon
This is a truly refreshing cook book with some really old authentic southern recipes. It gives a look at life in the south, from the past and at the same time passes on some really delicious recipes. It is well worth the money
By Wallace
I enjoyed this cookbook. The stories that accompany the recipes are enjoyable and familiar. I am a Georgia girl and love to find new southern recipes. These are great!!
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Price: $21.45 Buy Here At Discount (You Save:$11.95)
Cookbook Reviews - How to Cook Everything
How to Cook Everything
(Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food (Hardcover)
by Mark Bittman James Beard Foundation Book Awards: 2009 Finalists
Price: $22.05 Buy Here At Discount (You Save:$12.95)
Product Details:
Hardcover: 1056 pages
Pub. Date: October 20, 2008
Language: English
ISBN-10: 0764578650
ISBN-13: 978-0764578656
Product Dimensions: 9.2 x 8.2 x 2.3 inches
Description:
How do you update a classic? For his bestselling, award-winning How to Cook Everything—the modern bible of home cooking—Mark Bittman started from scratch, going page by page, recipe by recipe, carefully blending the best of the beloved original with appealing new recipes and fresh, current information. The result is an even more useful and authoritative cookbook, ready to inform, inspire, and guide new and accomplished cooks alike—the single book to turn to for every kitchen endeavor.
Bittman has added hundreds of new dishes, and completely updated the remaining recipes and every line of guidance. New features abound: Each chapter now opens with "Essential Recipes," a section that highlights the core dishes for every cook's repertoire, such as building blocks for simple soups or ten ways to cook any seafood. He has also expanded the chapters on vegetables and fruits, grains, beans, and desserts. New charts will help you customize recipes with a variety of flavors and ingredients, and new how-to illustrations bring the total to nearly 400. With this revision, Bittman also tags fast, make-ahead, and vegetarian recipes with icons for easy menu planning.
The new How to Cook Everything provides a lifetime's worth of quick, simple, and delicious options. Its 2,000 recipes and variations cover everything from Pad Thai and Carrot Salad with Cumin to Simplest Whole Roast Chicken, Six Ways and Traditional Apple Pie. All of the recipes are easy to prepare—more than half can be completed in 30 minutes (many in even less time)—and none requires special equipment or fancy techniques. Throughout, the emphasis is on fresh, widely available ingredients and healthy, uncomplicated preparations.
User Reviews:
By Christine Boatman
I have been a fan of Mark Bittman's NYT columns for a long time. I recently bought this book, and have to say that it is the single most comprehensive and useful cookbook I have ever seen. I am an experienced cook, but, even so, it is great to have a resource to turn to for even basic information on cooking a great pot roast. This would be the best cookbook for someone who has just moved into their own house or apartment -- it can take the place of entire shelf full of single purpose cookbooks.
By F. Paulsen
If you have only one cookbook on your shelf, this is a great choice, the successor to "Joy of Cooking" or "Fannie Farmer." I've decided to give it as a gift to young people just starting out. There's also a vegetarian version.
By Nathan Kraft
I bought this book for my wife who loves to cook everything and anything. She's loved the book because it's useful as a reference, and entertaining enough to sit down and read on the weekend. Mark Bittman is welcome at our home for every meal!
By Chris Johnson
Great book...very informative and easy to follow. Especially for a beginning cook like me.
By A. Foodie
This book explains every cooking technique imaginable! All the recipes are "base" recipes and then followed by several variations so if you don't like something it can be modified to your liking. The only drawback is the variations usually don't have how much of the alternate ingredients to add. Overall it's as complete a book as you will ever find.
By Colorado Texacook
I've been cooking for over 40 years and this is one of the best cookbooks I've ever used. I love the organization. The author gives you a basic recipe and then "kicks it up a notch"---he gives you variations on a theme and ideas to create your own. Sauces are recommended and the page number where you can find the sauce recipe! Love it!
By M Travis
If you are an experienced cook most of the information is pretty basic. Would be good for someone who doesn't know their way around a kitchen. Also, this book is HEAVY - not the kind you can easily read in bed!
By Margaret Shelton
This cookbook is well-written an organized, and the "recipes" are more like guidelines. Following each dish, there is a list of variations so that one need never eat exactly the same meal twice. Bittman also provides really useful information on cuts of meat, types of vegetables; it's like a cooking *textbook* rather than just a collection of recipes.
By Jane C. Rutter
I am a cook book collector - I have hundreds of them! But this one I really use all the time. When I want to see a recipe for something like Beef Brisket I go to this book. A great addition to a collection.
By mlbaustin2
I received it on Thursday afternoon and next morning made the cobbler recipe for an office gathering. It received rave reviews. Before this order, I only had The Minimalist Cooks at Home. I like his recipes because they start simple and then he offers suggestions that, while still simple,add complexity or introduce new flavors.
By Amy in Colorado
WOW! This is a fabulous collection of easy recipes in every food group. It is a must-have collection. I wish I had this resource when I was learning to cook several years ago.
By Mrs. D
I have bought this for all my children living on their own. You really don't need anything else. But you might want to purchase How to Cook Everything Vegetarian, It is a must have for your kitchen library.
By Debi
a good book to have in any kitchen. A lot of basic recipes that include 100's of variations
By Moxie Brown
Well organized, thorough. Easy to cross reference and find recipes quickly and easily. Includes all the basic details without insulting your intelligence.
By jimwin11
I gave away my first edition of this book as soon as I got the new one. Much to my dismay, I discovered that the entire beverages chapter has been omitted from this new book.
By Jane Carlozzi
In addition to the typical American basics, I love that this cookbook includes recipes for international and less than every day foods. There are plenty of suggestions for varying recipes and I find his "quick" versions of many recipes helpful and well suited to work night dinners. The recipes tend to be fairly easy while using mostly fresh and healthy ingredients. I find so many things that sound delicious that I have a hard time deciding what to try first. Bittman explains techniques and ingredients clearly enough for real beginners, while going into enough depth that even more experienced cooks can learn something. I am already buying a second copy to send to my daughter at college.
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Price: $22.05 Buy Here At Discount (You Save:$12.95)
Cookbook Reviews - Baked: New Frontiers in Baking
Baked: New Frontiers in Baking (Hardcover)
by Matt Lewis IACP Cookbook Awards: 2009 Finalists
Price: $19.77 Buy Here At Discount (You Save:$10.18)
Product Details:
Hardcover: 208 pages
Pub. Date: October 1, 2008
Language: English
ISBN-10: 1584797215
ISBN-13: 978-1584797210
Product Dimensions: 9.1 x 9 x 1.2 inches
Description:
The owners of the popular Brooklyn-based bakery offer a hip new approach to baked goods that presents seventy-five recipes for bold new versions of such traditional favorites as Baked Brownies and Chocolate Chip Cookies, as well as stylish new confections including Malt Ball Cake with Milk Chocolate Frosting, Chipotle Cheddar Biscuits, and Sweet and Salty Cake.
User Reviews:
By Pamela
This book is great - each recipe I have prepared has been fantastic...instructions are easy to follow...makes you look like a great dessert baker...Fun to read also!!!
By Ann M
I have made the monster cookies, oatmeal cookies with craisins, and sour cream coffee cake and have been thoroughly impressed with the recipes. All of my friends have asked for the recipes. Very good (but not low-fat recipes)! This cookbook along with the two I have from Sherry Yard, and Silver Palate are the cookbooks that I refer to exclusively these days. Happy baking!
By Speckled hen
I am an avid baker, and recipe tinkerer. I appreciate some of the interesting flavor combinations, like the banana-espresso-chocolate chip muffins. And the scone recipe is top-notch. HOWEVER, often the ingredient proportions seem a little "off". Butter ration is twice what I've found in similar banana breads/muffins- maybe this makes them richer, or more decadent, but also makes them greasy. Likewise with the chocolate chip cookie recipe- slightly not enough flour, so it produces a flat and greasy cookie. I appreciate the innovative ideas, but I suggest "baker beware" of some things that need adjusting.
By C. Avampato
This book contains 80 mouth-watering recipes created by Matt Lewis and Renato Poliafito, the baking geniuses behind Baked, a bakery with locations in Red Hook, Brooklyn and Charleston, South Carolina. Beautifully illustrated, the recipes in this book will satisfy your every sugary craving.
By Kelly
I was super excited to receive this book as a gift, and love looking through it. Yesterday I made my first recipe from this book: Red Hot Velvet Cake. The recipe is pretty easy to follow although it is a little annoying that half the instructions are on the following page so you have to keep flipping back and forth between ingredients and instructions. The really annoying thing was that the photo of this cake has white frosting...and the recipe makes a brown frosting (because of the cinnamon). I felt like the author should've noted what frosting was used in the photo since I wasn't wanting a brown cake, but one that looked like the picture. Still, I think it will be fun to bake other recipes from this book!
By Sarah Mc Bride
I've only made two cakes from this book so far but I'm delighted with both. I made the malted milk balls cake and it came out wonderfully, the directions are SUPER easy to follow and the frosting was wonderful. I love traditional buttercreams but this chocolate butter ganache came in at a very close second and much easier than boiling suguar and adding to egg whites which is what traditional buttercreams call for. The photos are lovely and the book gives a great variety of items from classic brownies and chocolate chip cookies to the more unusual chipotle scones and matcha almond cupcakes. Great book for beginners and experienced bakers like myself alike.
By Yvonne Parnes
A beautifully executed and current book from a unique and literate bakery. The recipes are often updated versions of old favorites with wonderful photographs and commentaries. Delightful to read and a pleasure to use.
By Jennifer E. Hernandez
I received this book as a Christmas present and what an excellent addition to my baking cookbook collection. So far I have made the chipotle cheddar biscuits, the lemon lemon loaf and the banana cupcakes with pastry cream. The biscuits were perfect with the chipotle leaving a not unpleasant heat and plenty of cheesy goodness. Them lemon loaf was beautifully lemony and moist. And the banana cupcakes were the lightest, airiest, moistest banana cakes ever. I love that this book has a lot of pictures because for me, the best part of a cookbook is drooling over how gorgeous the food looks. Next up is the malted milk ball cake.
By Caroline Steelman
Great Book just made the flourless chcolate cake and it was very good and easy to make.
By Wonder Woman
I bought this book after I saw the owners of the bakery on Martha Stewart. The photos will leave you drooling! The recipes like Pumpkin Whoopie Pies are just one example of the unique creations in the book. I also bought another one to give as a gift. Highly recommended!
By BakerinDallas
I just received this book over the weekend and it's too good to be true!Not only does it look fantastic, with amazing photos (I'm keeping it on my coffee table), it really is a result oriented cook book- everything turns out just as the recipe says it will. These guys sure know what they're doing, and outcome is some of the best desserts I've made in years.
By Alicia Giambrone
So far, I have made 4 items from this book and all have been top notch. Instructions are extremely clear and easy and this book would work well for those who are very experienced and also for those who are just begining working with pastry/baking. I am an ex-pastry chef and now just bake for fun. I have many favorite books, this is on its way to joining that list! Absolutely Delicious.
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Price: $19.77 Buy Here At Discount (You Save:$10.18)
Cookbook Reviews - Under Pressure: Cooking Sous Vide (Hardcover)
Under Pressure: Cooking Sous Vide (Hardcover)
by Thomas Keller IACP Cookbook Awards: 2009 Finalists
Price: $45.00 Buy Here At Discount (You Save:$30.00)
Product Details:
Hardcover: 295 pages
Pub. Date: October 15, 2008
Language: English
ISBN-10: 1579653510
ISBN-13: 978-1579653514
Product Dimensions: 11.4 x 11.2 x 1.3 inches
Description:
Thomas Keller, the renowned chef responsible for two of America's most stunning restaurants, the French Laundry and Per Se, has written an impressive book about cooking sous vide. This method involves sealing food--be it a choice cut of pork or simply an apple--in plastic and cooking it at very low temperatures in a chamber vacuum sealer. Although this is not necessarily friendly to the home cook, it's a fascinating, explosively interesting voyage into a kitchen filled with sublime fish, ethereal fruit, and succulent meats. With photographs.A leading cheft explains the techniques of cooking under pressure and how to use the optimum cooking temperature to achieve spectacular culinary results, presenting a collection of never-before-published recipes from his landmark restaurants for meat, fish, shellfish, fruits, vegetables, and more.
User Reviews:
By Martin F. Heuser
Thomas Keller writes very passionate about sous vide cooking. This technique fits well with the current environment of energy saving and going green. Under pressure is doing its part to make this a better place to live. This book is written for professionals.
By Mom in Bay Area
Is no one here worried about plastic bags leaching chemicals into the food when heated? There's not enough proof that even BPA free bags do not leach byproducts that are carcinogenic or disruptive of endocrine systems when heated. Frankly I don't think any gourmet food is worth the risk. Despite the exotic French word "sous vide" I would bet that people who shell out $1000 for a meal at the French Laundry would be shocked to find out their food was cooked in plastic bags.
By Kathi Jones
"Under Pressure" includes true tried and tested recipes for all in the culinary field who are interested in practicing or implementing sous vide cooking into their daily operation. The level of detail covered by Keller (and company) is phenomenal. In the book, Keller references the Ultravac 250 from Koch Equipment for vacuum packaging...this is definitely a must-have! The author effectively illustrates why the UV250's digital control panel is crucial to producing precise vacuum chamber pressure for consistent results.
By Roberta Bahno
Now this is a book you can really learn from. Chef Keller does a remarkable job relaying his phalasophy and demonstrating techniques. The minute I opened the book I was mesmorized by Kellers wisdom. Any chef or cook in the resturant buisness needs to add this book to there repatoir!
By Catherine
I got this book because I was interested in trying this new cooking technique at home; I am an adventerous cook. But there are no instructions on how to do this without commercial equipment. Also, most of the ingredients are impossible to come by and I shop in one of the best produce markets in the Boston area. I would only recommend this book if you just want some pretty pictures and to be reminded of the great food at The French Laundry.
By Lawrence
This book does not contain any recipe for short ribs. It's got lots of pretty pictures, so if that's what you're looking for in a cookbook, then go for it. But if you want a recipe for short ribs, and bought this book specifically because you thought it had Thomas Keller's recipe for sous vide short ribs in it, then I guarantee you will be disappointed.
By Haynie
My daughter is a chef, and worked a short while in Yountville for Chef Keller. We also purchased an immersion circulator. She is currently in Austin,TX, loving every page...YUM!
By William Mark
I'm a manager at a 4 Diamond restaurant in Florida and this book is incredible. It has some great ideas and the pictures and recipes really make it easy to turn them into things you can use. I gave it to my chefs for Christmas and they immediately started trying things out. Highly recommended!
By Christie Sun
This is a good book by Thomas Keller. As a professional chef, you can see he tries to make every effort to make his career to the top.
By D. Sweedler
Don't be afraid of trying the Sous Vide technique because you lack the hot water recirculating bath equipment. You can buy this equipment used from various scientific equipment web sites and also eBay. Just be sure to clean and decontaminate the used gear carefully before using. As any water bath will rapidly grow up a potent brew of algae and potentially more pathogenic microorganisms, be sure to clean and use a bacteriosatic agent in the water bath during use as well. That would most likely be a chlorine based disinfectant for the stainless steel versions of the recirculator.
By Miller
Truly a well crafted cookbook helpful for anyone wanting to expand their knowledge of "Sous Vide" cooking. I have been preparing food in our home kitchen for over 2 years with this method and am excited about the recipes in this book as well as explanations on cooking times and methods. If you are either an advanced home kitchen gourmet or a food service professional this is a "Must Have" publication.
By Jenna Sibley
This is a very interesting process and beautifully presented but too technical for me. I don't have the time or patience. It was a gift and I will pass it on to a more serious cook who I know will appreciate the techniques.
By Weiss
I found this book too preoccupied with the engineering of the food making process and where technology show-off masks the quality of the food plates.
By Jordan
There are probably over 500,000 cookbooks out there for the home cook and not many for the professional cook, so please don't penalize this book because it is not for the martha sytle cook. This is one of the best professional cookbooks out and probably the best book out on Sous Vide cooking. So what home cooks, keep boiling eggs and deep frying asparagus.
By Benjamin
This book is fantastic. Not at all for the home chef, but so what! For professionals, there are so many levels on which to you will enjoy this book. If you are an enthusiastic amateur, this is a great window into the standards and techniques of many of the world's best restaurant. THIS IS A MUST BUY!
By Anne McLaughlin
This cookbook is for a professional and not a home kitchen. This is not clearly stated buyer's information or in the book. The section on the the "Home Cook" is vague, without any suggestions for adapting sous vide to the home kitchen. I have cooked many of the recipes from the French Laundy and all the recipes in the Bouchon cookbooks and many of the recipes have already been published in these great cookbooks. I feel mislead and disapointed.
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Price: $45.00 Buy Here At Discount (You Save:$30.00)
Cookbook Reviews - A16: Food + Wine (Hardcover)
A16: Food + Wine (Hardcover)
by: Baggett, Nancy IACP Cookbook Awards: 2009 Finalists
Price: $23.10 Buy Here At Discount (You Save:$11.90)
Product Details:
Hardcover: 278 pages
Pub. Date: September 2008
Language: English
ISBN-10: 1580089070
ISBN-13: 978-1580089074
Product Dimensions: 9.9 x 8.6 x 1.4 inches
Description:
At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines.
In A16: Food + Wine, Appleman and Lindgren share the source of their inspiration--the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.
User Reviews:
By Steven Maiolini
This is a class book, it's printing, binding, photogrphy are excellent. It is not meant for newby cooks, but has excellent recipes for those who truly appreciate cooking. The tripe recipe was the first one I tried, and it was excellent. The pizza section is fantastic (as are the pizzas at the restaurant), and Shelley's section on italian wines is a bible on the subject.
By W. Mate
A16 is a gem of a restaurant in San Francisco which takes its name from the highway that cuts across the ankle of Italy's boot, through Campania and Puglia, and, not surprisingly, places its focus on the food and wines of this region.
This book is part cookbook and part textbook, beautifully written and with stunning photographs of Italy, the restaurant and some of the cooking methods. The section on the regional wines is amazing.
Most of the recipes rely on the ingredients to take center stage. Therefore, anyone following the recipes MUST seek out the highest quality ingredients possible. If you try the burrata antipasto, you will never know how truly heavenly it if you use supermarket burrata, which is grainy in texture and not worth eating. It is definitely worth finding a cheese shop that either carries, or will order, burrata imported from southern Italy or made domestically by the Gioia Cheese Co. in South El Monte, CA. The book includes recipes for making some of the more difficult-to-find ingredients at home where possible.
Great cookbook, great restaurant.
By Casetta Flavio
this book is a must for anyone who loves southern Italian cooking, it contains a wealth of gorgeous recipes and an exhaustive list of southern Italian wines, besides great photos and background information that would be hard to find even in Italy.
By Dave Strymish
This book is the real thing. In all my years of Baking, Pizza Making and bookselling this is the closest to being in Naples.
By Anonymous
A great cookbook! The wine section alone is worth the price of the book. The recipes are straightforward and pretty simple, but absolutely require the highest quality ingredients you can get. For instance, you'll be quite disappointed if you use supermarket burrata for the burrata antipasto, but if you have a cheese market that can get burrata for you either from Italy or from Gioia in California, you will be transported to Italy with the first bite. Fortunately, there's a list of resources at the back of the book. This is my favorite cookbook of the year.
By Melissa
My husband and I loved the restaurant so much so I got him the cookbook for Christmas. There are plenty of recipes that look challenging and, as a novice cook, I'm not sure if I will venture to try them anytime soon. The info on ingredients that go into the food and wine pairings make that a great reason alone to get this book, so I don't feel cheated by some of the overwhelming recipes. And there are a good amount of things that I cannot wait to try, that do look like they're easier on a new cook (but will make me look like an amazing cook!) One day, I will try my hand at the lamb and ricotta crespelle with tomato and pecorino (mmm....) which is by far the best meal I've ever had and I can still remember what it tastes like in Nate's lovely restaurant a year after I had it. For now, I will wow my husband and dinner guests with braised salmon and roasted asparagus with walnut crema and pecorino. What I'm getting at is, I think this book is great for someone who doesn't know so much about cooking, but is interested in learning. And there are some amazing recipes to try and a good amount of great info on how to make your meal impressive to help a novice cook on their way. I love this book. Someone would have to rip it from my bloody claws before I lend it out to anyone.
By csaydah
A nice collection of recipes from the chef of one of San Francisco's hot restaurants. Food is southern Italian -- light, heavy on the seafood and olive oil and locally produced food. Directions are easy to follow. Explanations are useful. However, the reader needs some cooking skills to make the best use of this book. Also, he or she has to be adventurous both in taste and willingness to travel to find some of the more arcane ingredients.
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Price: $23.10 Buy Here At Discount (You Save:$11.90)
Cookbook Reviews - Secrets from Inside the Pizzeria
Secrets from Inside the Pizzeria(ebook)
The best Pizza comes from your own kitchen!
Price: $39.95 Click to Buy Now
Description:
Dream of a heavenly slice of New York style pizza – with golden brown crust baked to perfection, crisp outside, chewy inside – topped with a secret blend of zesty tomato sauce, brimming with flavorful melted cheeses and your favorite toppings ... That’s AMORE!
But don’t head for New York City. The best pizzeria in town is your own kitchen. Are you saying, “MY kitchen?” Yes, you can outshine your favorite pizzeria in your own home kitchen with to-die-for pizzas any day of the week. Your spouse, children, and friends will take one bite and know they’re in Pizza Heaven.
When I say show, I do mean show too! When you purchase my 71-page step by step pizza eBook – “Secrets from Inside the Pizzeria” – you’ll get a 1 hour and 20 minute DVD video demonstration of everything in the book absolutely free.
See the best ingredients and how to prepare them, mixing the dough to the right consistency, creating your very own Secret Sauce (it’s fun – even a beginner can do it), blending the cheeses, and secrets for placing the toppings. It’s much easier to throw and spin the dough when you see someone do it and tell you exactly where to put your hands and arms.
User Reviews:
By A. Mason
This DVD is a godsend! I've been making pizzas for years and my past efforts pale in comparison to what I can create today with what I learned from this DVD. The pizzas are absolutely delicious! My 2 daughters ask me on a weekly basis now if we can make another "DVD pizza" (we do it together as a family activity!).
It was great to hear tips from a real insider...thank you so much!! Worth every penny, and we're looking forward to a sequel!
By Robert Page
Well, I must say that every thing you have said regarding the quality of the finished product was true. I was totally amazed on how the pie turned out. The crust was every bit as tasty as you stated in your video. I live in a area that has many choices for pizza, but none hold a candle to what I can produce in my own home - well there may be one and he's an old timer. As to the sauce, well I have come up with a unique flavor that is just out of this world. It's funny that the family is already in line before the pizza comes out of the oven. Bev, I have to say for the small price I paid for your video and it's information, you have saved me countless hours trying to bake a pizza that I truly love. I would urge anyone who loves New York style pizza, this is the way to go...Thanks Beverly.
By Brian
The Very First Pizza I Made After Watching Your Video Was A Great Success, Far Exceeding My Expectations, And My Family's Expectations
By Christopher
Your Book And DVD Are What I Have Been Searching For All These Years. I Am Confident That I Will Soon Be Able To Make A Real Pizza At Long Last!
By Bill
I'm New To Pizza Making And I've Already Made Two Winners Relying On Your DVD
By Sandi
My First Attempt At Your Technique Was Flawless. I Was Sitting In Front Of My Keyboard Eating A Slice Of New York Pizza That I Made In My Arizona Kitchen
By Karin
Now That My Own Pizza Is So Incredible, I Don't Have To Travel To Enjoy Authentic NY Pizza!
By Paul
Perfect Crust, Perfectly Cooked, Perfectly Done ... Just Perfect All Around.
By Brandon
I Have Purchased Some Pretty Crazy Things In My Life Time, So When I Saw Your Ad, I Said What The Heck. Your Service Was Great
By Stephanie
I'm A Visual Person And Your Video Is Done So Well That It Was One Of Those "AH-HA!" Moments For Me
By J. Cole
If you want to make really GREAT pizza at home, watch this video. It is very thorough and includes everything you need to know. When it comes to pizza, my family is very picky...the chain pizzas just won't do! This pizza is even better than nearly all of the pizzas we have ever eaten out. We like the New York style so that is what we tried, but the video also includes the other types. I was a bit skeptical about it, but after the very first pizza I made, I knew the video was well worth the cost.
By Good
This was not my first pizza as I considered myself a good pizza maker. I used this technique and I was very impressed with the results. The pizza was great and I finally feel that I can exceed the pizza parlors in the preparation of this great dish. I consider this a great find. Pizza is and has always been a favorite meal and now I excel in its preparation.
By Gordy
Bev, I Have To Say For The Small Price I Paid For Your Video And It's Information, You Have Saved Me Countless Hours Trying To Bake A Pizza That I Truly Love
By Chas
The Best First Attempt Ever. The Dough Sparkled.
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Price: $39.95 Click to Buy Now
Cookbook Reviews - America's Secret Recipes Review
Price: $29.97 Buy Here At Discount (You Save: $20)
Description:
Top secret recipes from your favorite restaurants are compiled in the new America’s Secret Recipes cookbooks. Each book contains over 100 secret copycat recipes with step-by-step instructions, very easy and simple to prepare. There are many cooking websites and other copycat cookbooks, but America’s Secret Recipes Cookbook is the best collection of the newest Top Secret Recipes available online.
Dining out can be very expensive these days… This book will save you time in the kitchen and also help you cook healthy and tasty meals at a low cost.
These two new copycat cookbooks feature America’s most wanted recipes from your favorite restaurants. These books teach you how to make perfect tasting secret restaurant recipes for far less money than you would pay at the restaurants. You would be amazed to know how easy they are to prepare. The America’s Secret Recipes cookbooks contain recipes from all top restaurants, such as Applebees, The Cheesecake Factory, Chili’s, Cracker Barrel, KFC, Macaroni Grill, The Olive Garden, Outback Steakhouse, PF Chang’s, Red Lobster, Ruby Tuesdays, Hard Rock Cafe, T.G.I. Friday’s & Many more…
You will be truly surprised when you prepare secret restaurant recipes and find their taste just like the famous restaurants dishes. Your friends and family are going to love them.
User Reviews:
By Bari
Thank you for the cook book and all of your nice emails. Between my career, being a mom, wife, and grandma I stay busy all the time, but not only do I enjoy the recipes on the website and in the books I have purchased, my children enjoy them.
By Paula Johnston
Thank you so much for all the e-mails, recipes, the cookbooks I received from you and, mostly, thank you for your inspiration. You cannot know how many of the recipes I've used from the 3 cookbooks - especially during the holidays.
By Phyllis Stinson
I tried the KFC Biscuits and they were good. I even sent it to my sister and she loved them. I'm going to try the Dirty Rice this week-end.
This is great.
By Nitz
Thank you so much for these recipies and for all your tips. It is helping me so much in my self learning on how to prepare gourmet
recipies for my husband's associates.
Again thank you so much and more power to you.
By AMY
Thank you so much. Really a big help. Continue helping people. You guys are doing a great job.
By Joann
Just received your "Secret Recipes" book and am enjoying the contents. Have you ever looked into the recipe for Red Lobster tartar sauce. I find it unique and different from any other tartar sauce. I just can't seem to break it down as to the contents. Keep up the good work.
By Jacky Menhennet
We all absolutely adore your Red Lobster Chedder Biscuits so a quick question for you. Can we use Hungry Jack Pancake Mix instead of Bisquick? We live in the Middle East and sometimes we can't find Bisquick but can find Hungry Jack - I am not American so I have no idea what either of these things is :-) My American friends loved my biscuits made with Bisquicks as your recipe specified but now I can't find Bisquick in the shops - boo hoo!
By Sincerely Georgia
Thanks for the quick response you have some of the best recipes I have seen in a long time.
By Shirley
Wanted to let you know that the recipe that you had for Orange Chicken this past week is delicious. I do not like rice so I substituted egg noodles in their place and it was a hit with the whole family.
By Marty
I just received my cookbook in the mail - I love it!!!! Thanks for doing such a great job. Keep up the good (and hard) work. We appreciate it.
By Carolyn Kaslik
I enjoy your recipes...my eyes lit up whn I saw the Church's chicken. I live in Scottsdale, AZ and they have the only Church's I have ever seen......YUM....the best coating I have ever had on chicken. I can' t wait to make it.
By Dave
I just recived your news letter and as always, i'm thrilled to get it. I've always wanted the America's Secret Recipes, But being disabled and on a small fixed income, I can't always get what I want. I do however use many of the recipes that are posted and enjoy them greatly.
By Lisa
Your book sounds fabulous.. I can't wait to get a hold of it... I love cookbooks and recipes that helps me change my favorite fatty food into favorite foods without the fat... Thanks for all the emails, you're awesome!!!!
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Price: $29.97 Buy Here At Discount (You Save: $20)
Cookbook Reviews - Cook'n Recipe Organizer 8.2 Review
Price: $75.95 Buy Here At Discount (You Save: $24)
Description:
Organize, print, and e-mail recipes with Cook'n Recipe Organizer. You can analyze a meal's nutritional value, satisfy your dietary needs, and make grocery lists and menus. Popular titles include Betty Crocker, Pillsbury, Taste of Home, and low carb.
Cook'n is five products in one:
1) Electronic Cookbook
Search thousands of recipes in secondsDownload recipes from internetSimply tell Cook'n what ingredients you have on hand and in seconds, Cook'n will suggest several delicious recipes. Or, use Cook'n's exclusive "Recipe Browser" feature and page through pictures of finished dishes to look for ideas.
Download new recipes every week from this web site. You can also import recipes from other web sites or other cooking software.
You can even download recipes from Cook'n to your Palm Handheld device for easy access in the kitchen!
2) Recipe Manager
Add your own recipesAdjust recipe serving sizesPrint recipes on 3x5 and 4x6 cards or on an 8.5x11 sheetE-mail recipes to friendsOrganizing your family recipe collection in the computer is easy with Cook'n. You already know how to put in your recipes, that's because Cook'n's recipe window looks just like a recipe card. And, "Quick-Fill" editing does much of the typing for you.
Cook'n has simple cookbook-like chapters and categories that make it easy to find your recipes fast.
Cook'n's Recipe Manager makes entertaining a snap. Simply select the number of guests you will be serving and enter it into your favorite recipe. Cook'n calculates the new ingredient amounts for you. No more of that measuring madness!
Sharing recipes is easy. Print recipes on pre-formatted 3x5 or 4x6 cards, or just have Cook'n e-mail recipes to a friend. Cook'n can also share recipes with the Palm Pilot.
3) Menu Planner
Simply drag and drop recipes to create your menusBuild your own weekly, monthly and yearly menusAutomatically generate a shopping list from your menusWith Cook'n you can simply drag recipes into the days of the week to create a menu. Then combine weekly menus into monthly and even a yearly menu.
Plus, you can combine recipes and food items to make complete meals. Then, drag and drop meals to make your own weekly or monthly menus.
4) Grocery Shopping Assistant
Compiles your family's shopping list automaticallyOrganizes shopping list items by aisleConverts to package sizes (ie; tablespoon tomato paste to 8 oz. cans)Calculates your grocery costCook'n automatically combines the food on your menus and makes a grocery shopping list. It even converts tablespoons of tomato paste to 8 oz. cans! Cook'n organizes your shopping list by aisle to save you time at the store.
Cook'n also calculates the approximate cost of your shopping list. You can even download your shopping list to a PalmPilot organizer for easy access in the store.
5) Personal Home Nutritionist
Analyze the nutritional elements of recipes and menus (even the ones you add!)Choose between brands to satisfy dietary needsCook'n will analyze the nutritional value of any recipe or menu (even the ones you add!). You don't have to be a nutritionist to understand it either -- that's because Cook'n nutrition facts window looks just like the label on a can.
Cook'n has nutrition facts from the labels of 10,000 food products. You can choose between different brands to see what the nutritional effect is. Stop the guesswork among different brands and know which one is most appropriate for your needs.
Now you can plan menus based on dietary needs and tastes. Prepare one delicious meal for the entire family.
System Requirements:
Windows 95/98/ME/2000/NT/XP/Vista
User Reviews:
By JKPear8956a
Great Software! Very user friendly
By Daniel
I was looking it for my girlfriend
By Georgia
I was interested in using this program to organize my own family recipes, and not so much in the recipes it comes with. It has been great in that regard. Entering recipes is unbelievably quick and easy. The program has a glossary of ingredients, so fills in the ingredient as soon as you start typing it. It also knows to turn the ingredient to the plural if you are using more than one (will change "egg" to "eggs" by itself.) You can print recipes out on a number of formats, including recipe cards or special-size paper. It also has an extensive library of recipes of it's own, plus a feature where you can sign up to have the web site send you new recipes. I did not take advantage of that feature.
By Jimmy
My wife loves this program. And it is expandable. You can add other recipe programs to it by just buying them and downloading them, simple. Also add your own recipes, simply great.
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Price: $75.95 Buy Here At Discount (You Save: $24)
Cookbook Reviews - Living Cookbook Review
Price: $34.95 Buy Here At Discount (You Save: $20)
Description:
Living Cookbook 2008 is the latest version of the award-winning recipe software from Radium Technologies. Use Living Cookbook to organize recipes, plan meals, create menus, calculate nutrition information, create shopping lists, publish cookbooks, export, e-mail and much more. The software is extraordinarily flexible and easy to use and Living Cookbook's comprehensive help file, tutorials, demo videos and customer support will ensure that you can find and learn to use the features you need. The software comes with more than 1,000 recipes, and thousands more are available online. Find out why Smart Computing Magazine, Choice Magazine and Which? Magazine all chose Living Cookbook as the best cooking and recipe management software.
Product Features:
* Manage your recipe collection: Living Cookbook makes it easy to enter new recipes, copy them from the Internet, or even scan them from cookbooks and magazines. Want to share your recipes with others? You can export or e-mail your recipes in a variety of formats, including FDX, HTML, Meal-Master, MasterCook and more.
* Plan meals: Just drag and drop recipes, ingredients and menus onto your meal plan. Plan a single meal, a day, a week, a month or more. Ready to shop for your meals? Just add your meal plan (or any part of it) to a grocery list.
* Calculate nutrition for any recipe, menu or meal: Living Cookbook's nutrition display is completely customizable. Want to see nutrition facts just like you are used to seeing them on product packaging? We can do that. Want to see more than 150 different nutrients, including Weight Watchers Points, trans fat, net carbs, vitamins, minerals, lycopene, beta carotene, caffeine and more? We can do that, too.
* Create grocery lists: Living Cookbook makes it easy to create a shopping list from scratch or from recipes, ingredients, menus and meal plans. The software will combine like items, organize them by your store's grocery aisles, and calculate the cost of each item and the cost of the entire grocery list.
* Publish and print cookbooks: Want to create your own cookbook as a Christmas gift, for retail sale, or for a church or school fundraiser? Living Cookbook can help you do it. You can print a cookbook with a cover page, table of contents, recipes and index directly from the software with just three clicks. Or you can export your cookbook to Microsoft Word and customize it to your heart's content.
System Requirements:
Windows 98, 2000, Me, XP or Vista.
User Reviews:
By jravery_61
I like this program I plan to buy it. This program has almost all the features the other programs have at less than half the cost.
By Jim Twin
I find this program difficult to use. I had an old mastercook which was much easier. Living cookbook is easy to import new recipies. my big problem is with the ingredients list and the calories and carbs not being accurate. maybe after some more familarity and use I can get it to work better than online cookbooks.
By Long Lake J
I've been looking for a recipe program with a clean, intuitive & modern interface, logical & attractive printouts, and the ability to calculate nutritional information accurately. After years of dabbling with other kitchen software such as Cook'n and Mastercook, which both fell short in in all the aforementioned areas, I took a chance on Living Cookbook 2008. The ability to update nutritional content via the USDA Nutrient Database is precisely what I've dreamed of in such a program. The forums and customer support are nothing short of impressive. Nose around their website as well as their competitors and decide for yourself. LC 2008 sets a new standard in cookbook software.
By Reed
The software is one of the best on the market. Easy to use and a good looking interface.It has a calendar for menu planning, grocery shopping list based on your recipe, and a cookbook maker! If you are on the Weight Watchers' program, you may customize the nutritional information to show the number of points. I have "ditched" the former cooking software I was using for Living Cookbook!
By maine-moose
It is a great product with lots of good features
By ElizDet
It has you type in the ingredients by putting it into boxes. I find that too much work and awkward for me. So didn't buy it.
By reubenhunt
I have been looking for a Vista-freindly replacement for Mastercook. I have found it in LC2008, plus easy transfer of data.
By Thomas
This is the best cookbook software I have ever used. We share recepies with our family around the world and we all use the Living Cookbook software.
By David
I've used several cookbook programs. Now Your Cooking which also has great support, Big Oven and Master Cook. When I found LCOOKBOOK 205 they all went in the trash heap. LCOOKBOOK 208 is even better. I think your program and support is head and shoulders above any of the others I've tried.
Thanks for a great product.
By CarsonWyler
An extraordinary range of features and capabilities, in an amazingly well-behaved application. I've rarely seen a piece of software that delivers so much value for such a modest price. Toques off to Living Cookbook 2008.
By cagapeach
Easy to use and customize. Great price and this is much better than MasterCook. The customer support is the best I have ever seen in any software!
By Dana
This program is easy to use, and has lots of great features. The developer is available through the forum, and is always ready to help - great support. I'd recommend this to anyone.
By guamcastaway
I've been using cooking software since the DOS version of Master Cook about 17 years ago. I've tried them all and none of them compare to the features in Living Cookbook 2008. My favorite feature is the Navigator Treeview, which allows you to sort your recipes and arange them any way you like (I keep mine with the same headings as my cookbook). This new version figures nutrition values automatically, which is very important to me.
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Price: $34.95 Buy Here At Discount (You Save: $20)
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