Pass the Polenta: And Other Writings from the Kitchen Review

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(More customer reviews)Lust has intoxicated me with her writing where words strung together become magnificent aromas, memories of familial kitchen ethnic cooking, raising chickens, Pop's garden, and life growing up in the kitchen where everything was prepared fresh, from scratch, and with favorite family recipes. She has brought to my mind a memorable collection of essays on culinary subjects that everyone who loves to eat would love to read about, and especially in the way that she writes. She alivens the soul to once again slow down and experience preparing hearty food with love and care. "...Polenta" is definately a 5. Thank you Teresa for writing such an inspirational and touching book... and so young you are! Please write more!

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Once-A-Month Cooking: A Proven System for Spending Less Time in the Kitchen and Enjoying Delicious, Homemade Meals Everyday Review

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(More customer reviews)I bought this book a year ago because with two teenagers and a newborn, I just couldn't get dinner on the table at a decent hour and was too pooped to clean up after it got there. This book has been an abolute lifesaver. Too many books tell you to get organized and use a meal plan--but let's face it; if I had time to sit around planning meals, I'd have time to cook in the first place. This book does it all for you. Shopping lists, meal plans, step by step directions for cooking day so that at the end, you've got 14 to 30 meals just by following their directions. And the recipes are delicious--I serve them to company all the time and no one knows that I didn't just spend hours in the kitchen. At the end, clean up is a snap when I throw away the ziploc bag or aluminum pan (which the teenagers love). I'll never go back to cooking one meal at the time!! I only regret that it isn't in print now. Please tell me there will either be a reprint or new edition because about 5 of my friends are waiting for copies.

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Spend less time in the kitchen and more time with your family...Since the first edition of Once-a-Month Cooking was published in 1986, its proven, practical method has helped hundreds of thousands of families cut down their cooking time and still enjoy home-cooked meals every night.Newly revised to satisfy today's lower-fat tastes, this easy-to-follow, family-tested cookbook explains how to: plan ahead, spend less time in the supermarket, cut down on prep time, group similar kitchen tasks together to get them all done at once, make kitchen clean-up more manageable, use the freezer, computer, and our head to create a month full of delicious, nutritious meals and actually have enough time to relax and enjoy them.Once-a-Month Cooking is the perfect cookbook for today's busy lifestyles.

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Kitchens: Information & Inspiration for Making the Kitchen the Heart of the Home Review

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(More customer reviews)I didn't know when I ordered this that it was such an old book. It's not that the kitchens are bad but the book and the rooms in it are so dated. I feel that I did not get my money's worth. I assumed that the book would give me some fresher ideas than these. A real disappointment.

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Inspiring is the best way to describe the 38 great American kitchens visited through hundreds of close-up photographs in this beautiful collection. Informative text and captions give full details, from the basic elements of kitchen style to ideas for simple decorative touches. Full color and black-and-white photographs.

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Come Into My Kitchen: Old-World Armenian Recipes and International Favorite Cuisines Review

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(More customer reviews)For many years I enjoyed lunch and some dinners at a wonderful Armenian Restaurant. The restaurant went out of business because the proprietor, due to health issues, could no longer sustain the business.
I always wondered how I could obtain some of the terrific dishes that were served there.....cheese beoreg, lamb shank, tulumba and so many more. Now I know. The mystery is solved with this marvelous book filled with easy-to-read directions for assembling delicious dinners. And not just Armenian dishes. This book provides many international recipes for dishes that will surely delight both you and your guests. Try it...you will really like it!

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If your everyday efforts in baking and cooking have not gotten you the raves you would like to hear, perhaps this book will be of help to you. In Come Into My Kitchen, this first-time writer, Dorothy Ajdaharian-Arakelian includes her all-time favorite Armenian and International recipes, inspired by her families' needs and her gastronomic taste buds. The author's Armenian upbringing and pride in her heritage enables her to write about old-world Armenian recipes that were handed down from her Mother, along with International favorite recipes she has accumulated over the years. An interesting feature that makes this book different from a standard cookbook is that the writer has strived to separate the Armenian recipes from the International, thus, enabling the reader to conveniently choose from a variety of cuisines at a glance. The author's introduction and step-by-step methods for preparing dough from scratch and various labor-intensive appetizers and entrees should prove to be fun and accessible, even for the non-expert. From suggested guides for an elegant dinner party for four or forty, to simple short-cuts for make-ahead and one-pot meals for the busy homemaker who has to balance a career. Dorothy has shared that it took many years to transform her second nature knowledge of recipes, ingredients and processes into easy-to-follow instructions for others to understand. As with all good processes, nothing is exact and Dorothy encourages her readers to experiment with seasonings and flavors to extend the recipes in her book to each individuals' personal preference. Come Into My Kitchen will allow the novice cook or seasoned homemaker to have a wealth of information at his or her fingertips. "Enjoy"

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Classic French Cooking: Recipes for Mastering the French Kitchen Review

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(More customer reviews)I got this & the others (Spanish & Italian) as a present. Makes a great gift as a set. Has many authentic recipes in it. I agree with the other reviewer...it is a very cozy, charming cookbook, as are the others that I received. Would definitely recommend them!

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Written by the prize winning author Elisabeth Luard, Classic French Cooking is a product of a lifetime of learning. In this book she brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

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Today's Herbal Kitchen: How to Cook & Design With Herbs Through the Seasons Review

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(More customer reviews)I've been growing my own herbs for a couple of years now, but didn't own a good cookbook on how to use them. "Today's Herbal Kitchen" solved my dilemma. The recipes are categorized by season so I always have the correct herbs to use along with appropriate dishes to serve. I highly recommend it.

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Through the years, herbs have sustained their place in the ever-changing American kitchen. And now more than ever, health-conscious cooks delight in flavoring foods with herbs to replace added fat and sodium. This book enlightens today's cook, explaining herb history, offering craft ideas, and sharing recipes through a seasonal approach.

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Cooking Beyond Measure: How to Eat Well without Formal Recipes (Measurefree Kitchen Companion Trilogy) Review

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(More customer reviews)Good recipes for food combinations, but I have two problems with the book as written.
1. The recipes are written in paragraph format, which is fine, but they could have and should have been written with the ingredients highlighted or in bold face type, or on a separate list, so that you can easily look through the recipe to see if you have the ingredients at home. As written, you almost have to rewrite the recipes to be able to use them quickly, and who has time for that?
2. Often you'd have a recipe, broken up with commentary, that has variations of the recipe afterwards. Again, the recipes and variations should be together, on the same or facing pages.
I hope these shortcomings are fixed in a future edition. I don't mind writing in a cookbook occasionally, but this one practically requires at the very least that you go through and highlight ingredients, or go through and put the recipes (or formulas, or whatever you'd like to call them) on recipe cards for ease of use. Also, there is more commentary than there are recipes.
Borrow from the library first. The opinions against recipes, well, for many things you don't need a recipe, true, unless you want to replicate the dish for uniformity standards (yours or someone else's). Nothing wrong with that.

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