Fish (Williams-Sonoma Kitchen Library) Review

Average Reviews:

(More customer reviews)This slim volume of 44 recipes offers a great deal of variety for the home cook, showcasing recipes from around the world using the standard varieties of fish found in good fish markets throughout the country. Dividing the book into sections, the author features all the various methods of preparation--poaching and steaming, sautéing and frying, broiling and grilling, and baking and roasting--along with the garnishes, sauces, and salsas that can make fish cookery so interesting. A helpful photo is included for each recipe, along with suggested accompaniments.
Among the most interesting recipes for those looking for something different are: Tandoori Fish, with its marinade of ginger, onion, garlic, a variety of (readily available) Asian spices, and yogurt; Steamed Fish with ginger, green onions, and soy sauce; Broiled Fish in a Greek Marinade of garlic, oregano, thyme, and ouzo; and, my favorite, Italian Fish Stew, with green peppers, onions, garlic, red pepper flakes, fennel, plum tomatoes and white wine. None of these recipes cook for more than 8 - 10 minutes, so if all the preparation is done ahead of time, cooking can be a no-fuss, last-minute activity.
A few of the recipes are not very attractive to look at. Though the Salmon Poached in Red Wine with Caramelized Shallots sounds as if it would be tasty, the purplish red wine sauce that bathes the fish is pretty daunting to look at. Trout with Prosciutto and Sage also sounds tasty, but the fish is served whole--the head, tail, and skin intact--not a pretty sight when wrapped in a blanket of red prosciutto.
No shellfish recipes are included, and those who live in parts of the country such as Florida and Hawaii, where a more exotic variety of fish is readily available, will have to figure out their own substitutions in these recipes. There is no mention of fish such as mahi-mahi or the unusual varieties of snapper so plentiful in these areas. A good cookbook with many interesting recipes, this is a helpful addition to a library which already has a more complete book on fish cookery. Mary Whipple

Click Here to see more reviews about: Fish (Williams-Sonoma Kitchen Library)

Click here for more information about Fish (Williams-Sonoma Kitchen Library)

Read More...

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Review

Average Reviews:

(More customer reviews)Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.
This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.
Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!

Click Here to see more reviews about: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Click here for more information about Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Read More...

Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta Review

Average Reviews:

(More customer reviews)Yes, I love to cook. I love to try new things and experiment with ingredients I've never used before. I like to `wow' myself and others with food. Oh, and I love Italian food, which is the primary reason why I snatched this up. Upon opening this book though, I realized that this was far more than I anticipated. This isn't your mom and dads Italian food. This is experimental, interesting and unique takes on Italian cuisine.
My heart skipped a beat.
Now, unlike others, I am not one who is going to knock this down a peg because the ingredients used are not familiar to all grocery stores. This is not for the `I just need something quick and easy to feed my family' type chef, so if that is what you are looking for...walk away. This cookbook is for the chef who wants to be something more than he (or she) already is. This is for the person who wants to try new things and learn how to expand their culinary skills.
It's funny because my mother and I were just talking about getting together and making fresh pasta, and then I get this book complete with recipes on FRESH PASTA! I couldn't believe it. That right there is further proof that this is not your average cookbook.
The recipes, despite containing complicated ingredients and despite relying on a certain level of skill to execute (you won't be able to handle all of these recipes the first day in), they are easy to follow and contain nice illustrations that showcase the richness of the food.
In the end, I'm all head over heals in love with this book. Be forewarned, this book contains recipes that use Ox Tail and Urchin Roe, but if want to tap into your culinary wild side, this book is the perfect complement to your impending journey!
Bon appetit.

Click Here to see more reviews about: Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta

Click here for more information about Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta

Read More...

Washoku: Recipes from the Japanese Home Kitchen Review

Average Reviews:

(More customer reviews)This is, hands down, my favorite cookbook. There are over 90 pages of extensive notes on food preparation before you even get to the first recipe. If you are like me and have never prepared Japanese food before, these notes are essential. You learn about the basic ingredients (there are hundereds of different misos), basic cooking techniques (how to drain and press miso), and how to make a variety of basic cooking stocks. Each section is filled with beautiful photographs so you will be able to identify exactly what you are looking for when you get to the Japanese market. One of the previous reviewers was confused because they couldn't tell which miso to use in a recipe. The answer: whichever one you like. That is one of the best aspects of this cookbook. This isn't gourmet cooking, this is is Washoku (home cooking) designed to be cooked to your families taste. As an unexpected bonus the author will often point out regional differences in preparing dishes and give the reader the option of which approach they would like to follow. A great book for anyone that wants to learn basic Japanese cooking. Buyer beware: make sure you have access to an Asian grocery store. The typical American grocer carries very few of the necessary ingredients.

Click Here to see more reviews about: Washoku: Recipes from the Japanese Home Kitchen

In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews"This extensive volume is clearly intended for the cook serious about Japanese food."—Minneapolis Star Tribune". . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification."—Milwaukee Journal Sentinel

Click here for more information about Washoku: Recipes from the Japanese Home Kitchen

Read More...