Kitchen Collectibles: An Identification Guide Review

Kitchen Collectibles: An Identification Guide
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Sorry, I don't have a review for real, because I have yet to receive by book. It's the second time that I have made a purchase and waited forever to receive it. I know that I have a APO address (eastcoast zip 09112), and that is why I asked for it to be send Priority Mail, not parcel post or medial mail. They throw that stuff on a boat and it can take up to 4 months to get here. Priority mail takes 4-7 days. I offered extra postage cost, but....Sincerely, Clayton Carter

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Kitchen gadgets, tools, and appliances, like those found in your grandmother's kitchen, have become major collectibles, bringing increasingly higher prices. Yet, how can you put a value on an item that you can't identify? Here is the first book to concentrate on the identification of kitchen collectibles dating from 1830 to 1930. With over 600 manufacturers listed and described (as to location, date of operation, patents, and items made) and nearly 2,000 illustrations taken from original catalogs and advertisements, this book allows you to clearly identify your collectible. The offerings of such makers as Andrews Wire and Iron Works, Arcade Mfg., Dover Stamping, Enterprise Mfg., Erie Specialty, Kieckhefer Bros., Landers, Frary & Clark, Silver & Co., Wagner Mfg., and Watertown Cutlery (among many, many others ) are presented with a visual clairty that makes comparisons with your collectibles much easier and more accurate. To make identification easier still, the book contains an exclusive listing of the trade names associated with each manufacturer and another alphabetical listing of manufacturers with their associated patent dates. This permits the cross-reference, and thus identification, of collectibles even when they are not marked with a manufacturer's name but just a trade name or patent date. Mr. Cope also helps the reader identify non-American pieces by providing a separate list of abbreviations found on such items, together with their country and an English translation of their meanings. Finally, the book is fully indexed so that all kitchen items of any type can be located and viewed. This is information that cannot be found anywhere else and is absolutely invaluable to the collector, dealer, researcher, or anyone else who is simply interested in what grandmother used in her kitchen.

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Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star Review

Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star
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This book has fine recipes, and also proves a point from my experience as a chaplain in a close/max security men's prison. A key thing in rehablitation for a criminal is for him to_want_ something so much that he'll put his effort toward that, struggle toward that, and ignore the messages from everyone who tries to pull him back into the old life. Props to you, Chef Jeff.

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The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks.Jeff Henderson's story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught.But what happened next wasn't the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens -- almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles's best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort.Now Jeff shows theworld his food and it is delicious. What inspires him? Foods he ate as a child -- Half-pound "Back-in-the-Day" Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S'more Bread Pudding -- are here as well as the more elegant, celebratory cuisine he developed as a chef -- Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cookedMolasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more.Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff's life on the streets, the prison kitchen, and hiswork as a chef andmotivational speaker, this is much more than a cookbook -- it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream.

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Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen Review

Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen
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As customers who have already enjoyed Christina's restaurant--which, as expats visiting from France, my family and I stumbled into 20 years ago--we may be biased. But this is more than a compendium of the wonderful cuisine we have enjoyed there, more than the sum of welcome and ambiance (and WHAT a view from the deck overlooking the waters of Eastsound!). Christina knows how to write as well as to cook. The little essays about discovering food as she grew up in the Pacific Northwest bring the recipes to life. They also provide a capsule history of a generation: from the wheat fields of eastern Washington to the burgeoning restaurants of Portland, Oregon, to the lovely little island north of Seattle (Orcas) that is home to the gem she created as a single mom a couple of decades ago. Read the book. Go to the restaurant. Live some history!

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Deeply evocative of the San Juan Islands, the recipes and ingredients ofChristina's Cookbookgive readers a flavorful tour through all of the area's eddies, bays, and gardens.Just for starters, readers can try recipes for Crab Fondue and Fennel Breadsticks, Mussels with Garden Lilies and Curry, or Singing Scallops with Sweet Cicely and Cider. Add to this a side dish of charming tales and worldwide adventures, and the innovative recipes become all the more enticing. Roasted Halibut comes with a story on how it got its glaze; a millionaire playboy in the South of France is behind the delicious lamb recipe; and if readers want to discover how icy Doug Fir Granitas came to be served at the James Beard House, they can open up to the chapter on desserts (which also includes Poached Cherries and Lavender Ice Cream). For fans of authentic northwest cooking and seafood alike, this colorful cookbook is deliciously entertaining.

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The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen Review

The American Boulangerie: Authentic French Pastries and Breads for the Home Kitchen
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American Boulangerie is a terrific find. The recipes are easy and really work. Everyone has purchased a beautiful cookbook only to find that in practice the recipes are too complex for the average cook or that even when perfectly executed, they simply do not work, I'm pleased to report that is definitely not the case with American Boulangerie. For anyone in the Bay Area make sure to try the canneles de bordeaux (fabulous!) and then make them yourself with the recipe in this book - you will be impressed!

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How can one experience the wonderful freshly baked products of a French bakery without visiting France? Simply by following the instructions and guidance of Pascal Rigo, offered here in more than 70 recipes, many illustrated with color photographs. He, along with his crew of bakers and pastry chefs, has poured into this book the secrets of ancient family recipes, the knowledge of experienced professional cooks, and the traditions and techniques of various French regions. The result is chewy, dark, and rich breads like Pain au Levain; light crisp ones like Pain de Épi; buttery croissants to dip into cafe au lait; savory Quiche Lorraine and sweet fruit tarts; as well as tempting desserts including pound cake, poached pears, and Pots de Creme.

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The Guide to the New American Kitchen Review

The Guide to the New American Kitchen
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Let me preface this by saying that I cook in a very small New York apartment kitchen and a cookbook takes up my oh so valuable counter space. Therefore, it is inevitable that any cookbook I use will end up covered in whatever I am cooking. My friend bought me this book knowing my predicament and I can truly say that it is a godsend. I simply wipe the pages and it is as good as new!
Physical practicality aside, this cookbook is fun to read with really delicous recipes. The book begins with Chef Palmer's personal recommendations for necessary kitchen equipment and then launches into recipes for all occasions and all skills. My husband, an amatuer cook at best, was even able to tackle some of the more challenging recipes with great success. You must try the Carmelized Pear Salad or the Roasted Chicken with Garlic and Rosemary Gnocci. Easy to make and truly delicious.
Overall, a great cookbook in brilliant packaging! A must-have for every kitchen!

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Charlie Palmer's Practical Guide to the New American Kitchen is the first entirely waterproof, durable, and stain-resistant cookbook. Since 1988, when he opened New York City's Aureole, Palmer has set the standard for excellence in New American cuisine. Now he brings his expertise to a cooking manual for casual cooks full of inspiring recipes and essential information, including 135 entrée, appetizer, and dessert recipes; which cookware, kitchen tools, and knives to buy for your kitchen; essential ingredients; how to plan menus and mix and match courses; and wine recommendations for each menu.AUTHOR BIO: Charlie Palmer is one of the most highly regarded chefs in America today. He has combined his creative cooking spirit with his flair for business to establish an impressive roster of restaurants across the country, including Aureole and Métrazur in New York City; Aureole at Mandalay Bay Resort and Casino in Las Vegas; Charlie Palmer Steak in Washington, D.C. and at The Four Seasons Hotel in Las Vegas; Dry Creek Kitchen in Sonoma, CA; and Kitchen 22 in New York City.

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Isabel's Cantina: Bold Latin Flavors from the New California Kitchen Review

Isabel's Cantina: Bold Latin Flavors from the New California Kitchen
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I haven't been able to get this excited about a cookbook in years! The recipes are simple and the food is wonderful. I have tried many of them and already have several favorites, such as the Jicama, Cucumber and Radish Salad, the Avocado Salsa Cruda and the Roasted Chile Verde Sauce. The instructions are clear and concise, the tips are wonderful and the flavors are delightfully light, refreshing tasty and healthy. The full color photos are gorgeous!

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When Isabel Cruz opened her first small restaurant in San Diego, she cooked what she loved to eat: simple Latin comfort food spiced with the Pacific Rim flavors she knew from her old Los Angeles neighborhood. Her trademark blend of Puerto Rican, Cuban, Mexican, Japanese, and Thai cooking allowed her to cut some of the calories and fat so often found in Latin food without ever sacrificing taste. Soon, the nutritious, flavorful, easy-to-prepare meals Isabel had cooked every night for her family took California by storm.In Isabel's Cantina, she shares the deceptively simple recipes that make her five West Coast restaurants so popular, as well as many of her own personal favorites. By relying on the boldly flavored ingredients common to both Latin and Asian cuisines—like mangoes, limes, chiles, mint, ginger, coconut, and cilantro—Isabel's healthful dishes are never bland. She gets things going with starters such as Grilled Vegetable Salad with Sofrito Vinaigrette and Shrimp Bites Wrapped in Greens. There's Grilled Mahi-Mahi with Jalapeño-Ponzu Sauce, Green Chile Posole with Pork, and New York Strip Steak with Baked Plantain Fries. Gone are heavy refried beans and white rice, replaced by Chipotle White Beans and whole-grain Power Rice. In an invaluable chapter, Isabel reveals how to dress up any meal with healthy sauces and salsas, such as Papaya-Mango-Mint Salsa and Avocado Salsa Cruda. Desserts, drinks, and even brunch dishes round out her collection of recipes for every part of the day.Blending fresh flavors with an eye for health, Isabel's signature Latin food with Asian accents is not only good for you but—most important—it's delicious.

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Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Penguin Viking Plume General Books) Review

Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Penguin Viking Plume General Books)
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I love cookbooks so when this came out on the market, I thought "Sure, I'll bite," but I didn't except any of the recipes to taste like the real thing. That was before I made the Chick-Fil-a and the Wendy's Frosty. These 2 recipes were really great and became favorites in my household. The next couple of recipes I tried, LJS Battered Fish and KFC Original weren't as dead on as the other two were, but they were tasty dishes nonetheless. I haven't tried every recipe in the book so I can't say what the ratio is to real versus Top Secret, but I did enjoy this book enough to buy the rest of the set.

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The Old Sturbridge Village Cookbook, 2nd: Authentic Early American Recipes for the Modern Kitchen Review

The Old Sturbridge Village Cookbook, 2nd: Authentic Early American Recipes for the Modern Kitchen
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In the years that I've been collecting historic cookbooks and cookbooks adapting historic recipes, this is the best cookbook that I've ever run across. Historic cookbooks tends to fall into one of three categories: 1) Reprints of originals with no modern measuring equivalents or other information that enables a modern cook to reproduce the recipes. 2) Adaptations of historic recipes with modern ingredients and techniques but no indication of what the original recipe involved. 3) Dutch-oven cookbooks that may recreate some historic recipes, but again with little or no information about the original recipe. "Old Sturbridge Village Cookbook" is unusual in that it provides the text of 19th century cookbook author Lydia Child's original recipe, the modern adaptation, and the hearth-cooking technique. By comparing the old with the new, a cook should be able to use this cookbook to adapt recipes from other historic cookbooks that do not provide a modern version.
The editor has selected recipes that can be created with easily available ingredients--and has omitted recipes for things that few modern Americans would ever want to eat--such as a calf's head that is build with the windpipe hanging out of the pot to drain off cooking juices.
In addition to recipes for soups, main dishes, vegetables, breads and desserts, the cookbook provides information about early 19th century meals. One of the best features is a section on the various fire-building techniques that are necessary depending on the type of cooking--for instance, how to build a quick-cooking fire for frying versus a fire that will produce coals for slow-cooking techniques.
The recipes that I've tried so far turned out quite well. Raspberry Shrub, a refreshing beverage made with a sweetened rasperry vinegar, was a hit with our children. The Cider Cake, which I baked for my birthday, turned out more bread-like than cake-like, but was a hit with the party guests nonetheless. I'm definitely looking forward to experimenting with this cookbook.

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This wonderful revision has a fresh look and more than 20 new mouthwatering recipes that recall the authentic dishes of our American past.

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Sin in Soul's Kitchen: A Novel (Zane Presents) Review

Sin in Soul's Kitchen: A Novel (Zane Presents)
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I looked at this novel several times before ordering it and once I did, I was pleasantly surprised. This was an incredibly enjoyable novel.
This is the story about, Thad, a Howard University grad who is caught between what he wants to do with his life and what he is expected to do based on his father's life. In the end, Thad follows his own path and along with other friends, opens a restaurant, 'Nubian Rhythm Kitchen' which has as it's base theme a place where African American from all walks of life can come and celebrate their culture and history
Of course, there are many setbacks, a conniving, obsessive and dangerous girlfriend who ultimately leads to his demise, an overbearing, unaccepting father who ultimately accepts and respects his son for who and what he is, an interesting interaction with a strickingly beautiful yet hard to figure out woman, and the loss of two friends, one through betrayal.
I was impressed by the authors portrayal of these young African American college graduates coming together and working hard to accomplish their dream and goals and doing so with a sense of ethnic pride and awareness. Unfortunately in the end, Thad comes full circle in a very interesting manner. This is actually a very good book which I think had been somewhat overlooked.

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A sexy, psychological thriller about what happens when sweet romance turns sour . . . Groomed for the good life by his affluent family, rebellious Thaddeus Carmichael has a new MBA and a spicy new vision for his future. Unfortunately, he is also embroiled in a power struggle with the lady in his life—the ever-fabulous, ever-ambitious Chelsea Fuller. She wants a perfect marriage. He wants artistic freedom. Thad insists "happily ever after" is a state of mind, and he questions the state of Chelsea's mind. Over time, their relationship is seasoned with deceit, betrayal, and obsession—ingredients for a bitter existence. Bad things happen to good people who wrestle with destiny, so Thad's pursuit of his passion over his fate with Chelsea could be a recipe for disaster. With pulsating dialogue and vivid backdrops, Sin in Soul's Kitchen is a dramatic voyage into sensuality and suspense, vibrating with cultural ambiance, captivating encounters, and riveting twists in a world of intrigue, intimacy, and insanity.

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Kitchen Classics from the Philharmonic; A Culinary & Musical Celebration of the 150th Anniversary of the New York Philharmonic Review

Kitchen Classics from the Philharmonic; A Culinary and Musical Celebration of the 150th Anniversary of the New York Philharmonic
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My "Kitchen Classics from the Philharmonic" sold out early in the first year it was published. It includes 150 terrific recipes from people affiliated with the NY Philharmonic in its first 150 years (from Toscanini to Pavarotti), short, pithy text about how these great performers ate before, during (yes, during) and after a concert, their favorite restaurants and, just for fun, music to listen to (complete with record or CD number) while preparing or eating the dish. (WARNING: some of these are really bad puns - - a chopped chicken liver recipe is set to music by Frederic CHOPPIN - - played by Emanuel Ax...)And there are 50 great illustrations by Al Hirschfeld!!
This is a fun, interesting read (if I may say so myself) but it's also an excellent cookbook with recipes you'll use for yourself and company. The recipes were given to me by classical music celebs on my daily cooking show on WQXR in New York City. They were each tested and tasted for quality, ease of preparation and proper measurements.
"Kitchen Classics" may be out of print but it's still floating around out there, thanks to Amazon.com. It makes a great coffee table book but it also belongs in the kitchen and, for spicy reading, on your bedside table. Keep it handy.

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Brennans of Houston in Your Kitchen Review

Brennans of Houston in Your Kitchen
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What a wonderful collection of delicious recipes. Chef Walker has shared his magical culinary secrets and has delivered them in a beautifully illustrated and well written book. "In Your Kitchen" tells us how to prepare some of Brennan's famous treats such as: Brandy Milk Punch, Turtle Soup and Bananas Foster. Carl Walker also shares his life experiences with his readers. After reading through the book, I feel that I know Chef Walker and his family personally. NOTE: The Texas Cornbread Pudding will become a must for your family gatherings.

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Proving that Creole and Texas styles are kitchen-compatible, Chef Carl Walker artfully presents these distinctive tastes at the acclaimed Brennan's of Houston. Capitalizing on fresh ingredients available at his back door, Chef Carl injects his culinary magic into every dining element and reveals his own kitchen tips and techniques.

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Mexican Favorites (Williams-Sonoma Kitchen Library) Review

Mexican Favorites (Williams-Sonoma Kitchen Library)
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On the whole, this book is a very good introduction to Mexican Cooking (or more properly the American version of Mexican Cooking.) The recipes are generally easy to prepare and very good to eat.
The book begins with a nice section on basic techniques and recipes for things like different salsas. The book doesn't have all of the recipes one might expect to find in a traditional Mexican cookbook. However, several of the recipes are clever variations on some traditional themes in Mexican cooking. All of the recipes have photos, which is nice when determining what "looks good" for dinner.
I would recommend this book for either a beginner to Mexican cooking or for someone looking to add variety to their Mexican recipe collection.

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The Clever Cook's Kitchen Handbook: 5,037 Ingenious Hints, Secrets, Shortcuts, and Solutions Review

The Clever Cook's Kitchen Handbook: 5,037 Ingenious Hints, Secrets, Shortcuts, and Solutions
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I've owned this book for several years and I rely on it constantly. It's organized alphabetically so it's easy to use. Each heading has information and tips. There are also many great recipes. My husband said that the pecan pie I made using the recipe in this book "was the best pecan pie he had ever eaten". I particularly like the Ol' Mushroom Soup recipe, it's become a staple in my repertoire. It's a great starter cookbook and also a good source of information for the experienced cook. If you like cookbooks that have lots of color pictures, this one's not for you, but if you like cookbooks that make you want to try new things or rethink how you do things, try this one.

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A Fugue in Hell's Kitchen: A Katy Green Mystery Review

A Fugue in Hell's Kitchen: A Katy Green Mystery
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In 1939 swing violinist Katy Green is as usual unemployed and walking the pavement (and clubs) for a job. Though she would prefer to say no to her pal cellist Amalia "Am" Lee Chen's request for help, a gig is a gig, but Katy would have preferred a musical job. Instead Am asks Katy to find a priceless Paganini manuscript stolen from her cello case following a performance performed at the prestigious Meyers Conservatory.
Though Katy agrees, she finds the recent death of the conservatory's dean, Iris Meyers a bit more interesting. Katy notices the high note of the tension amidst the faculty reaching discord that along with the disastrous efforts of the deceased's successor, her brother Joseph, threatens the school's existence. .A forgery of the missing composition is returned to Am that leads to the police arresting her for stealing the manuscript. Now the case is personal as Katy follows the musical notes to Harlem trying to find the purloined item even as the conservatory's librarian, know it all, Nina Rovere is killed
Hal Glazer hits all the high notes with this delightful historical cozy that pays homage to various musical styles like swing. Katy is a wonderful lead performer who keeps the tale humming as she digs the scene in an attempt to prove that the arrest of Am is racial due to the imminent war and her friend being of Asiatic descent. Fans of historical who-done-its starring a wonderful amateur sleuth working the mean streets of the Manhattan club scene will sing in harmony with FUGUE IN HELL'S KITCHEN and want to resonate about Katy's previous number, TOO DEAD TO SWING.
Harriet Klausner

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Rare manuscript theft, forgery, crooked land developers, the gangs of New York and a Chinese cellist in 1939 New York City!Swing musician Katy Green agrees to help a friend, a music conservatory teacher in New York's roughest neighborhood, hunt for a stolen music manuscript. This rare and valuable autograph manuscript--perhaps a forgery-- of a Paganini guitar quartet has inexplicably vanished. What Katy first thinks will be the easy pursuit of a petty thief swiftly turns into a deadly fugue of greed, jealousy, and zealotry, and a fight for her life. Her fight to keep a Chinese cellist friend from being deported evokes 2003, but Katy's in New York in 1939, before the Empire State Building has enough tenants, before all the subways have been built, when Hell's Kitchen gangs shoot homemade linoleum knives at people.

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The Worry-Free Kitchen: Everyday Dishes without Oil and Fat Review

The Worry-Free Kitchen: Everyday Dishes without Oil and Fat
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Trying to cut the fat out of your life can prove difficult when all your favorite foods have so much tasty fat. "The Worry-Free Kitchen: Everyday Dishes Without Oil and Fat" is a cookbook with plenty of recipes dedicated to emulating the taste and appearance of high fat fried dishes without the fat and oil that goes with it. Each recipe comes with easy to follow instructions with illustrated steps and pictures of the dish presented in full color. For anyone trying to cut fat out of their diet without going insane, "The Worry-Free Kitchen" is an ideal diet cookbook.


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Contrary to popular belief the modern Japanese diet is not as lite as one might think. The Worry-free Kitchen is Japan's answer to lowering calories and fat while indulging in the dishes that keep Asia going.The Worry-free Kitchen presents over 45 easy and delicious everyday recipes for the health-conscious cook, each page displays your favorite treats with full color photos.

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Out Of Kentucky Kitchens Review

Out Of Kentucky Kitchens
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Confession time: I've never actually made anything from the recipes here, but it sure is a fun cookbook to read, with its delicious assortment of foods and anachronistic terms for measurement ("peck" "bushel" "half-dollop"). This eighty-year-old cookbook full of hundred-plus-hundred-year-old dishes is a regional secret and a favorite for fans of the Mason-Dixon Line sort of southern cooking found pretty much only in a place like Kentucky. I have one of the rare first editions of this classic that my grandmother acquired on a trip to Louisville during a Derby week in the 1950's. It's the sort of book I wouldn't sell for almost any price. I really love the idea of the dishes in here, and like to think back on the era when cooks actually had the abilityto make these sorts meals with their all-day preparation times. This is a low-fat fan's worst nightmare with its meat and gravy heavy, fried food loving tone, but you know, its author lived well into her nineties and ate like this every day, so today's modern nutritionists really don't know as much as they like to lead on. Out of Kentucky Kitchens is full of charm and vanished Commonwealth graces. It augments any pantry bookshelf, whether for a serious cook or casual fan like me.

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"Here is the true flavor of Kentucky gathered from every part of the state. The book is a joy to cook from, and the food will warm your heart. Nobody knows Kentucky cooking better than Marion Flexner, who pioneered the field with this wonderful cookbook."

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Kitchen Table Wisdom: Stories That Heal Review

Kitchen Table Wisdom: Stories That Heal
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As a hospital chaplain I daily witness the wonders and limitations of medicine to cure. Dr. Remen's insights into the difference between healing and curing have a profound impact upon how we can practice medicine from the heart and as well as medically. Kitchen Table Wisdom needs to be required reading for every health care practitioner who daily steps into the mystery of life and power of healing. When patients leave our stewardship whatever their prognosis Dr. Remen reminds us that we can have a 100% healing rate when we connect our stories of healing with those we serve.

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We learn by stories, by telling our stories to other people and by hearing theirs. Dr. Remen has gathered stories from her own experiences and her practice as a psychooncologist--stories of owning, having and losing; stories of power, pain, courage and hope. These stories let us look at our wounds and provide us with tools to begin healing them. Kitchen Table Wisdom offers help in one's relationships to friends, family, lovers and life and is a constant reminder of the joy of being fully human. 2 cassettes.

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