Gluten Free Every Day Cookbook author Robert Landolphi Makes Parmesan-Pesto Chicken with Pecans
Get the recipe: http://www.wtnh.com/dpp/ct_style/in_the_kitchen/gluten-free-cooking-everyday
Tips Cooks Love Reviews
“The title really does say it all. This is a great book to have close at hand in the kitchen. If you have a question about how something is done chances are you’ll find the answer in this book. Arranged from A to Z authors Spears and Sur La Table give real advice, tricks, and tips on hundreds of subjects. Why is my turkey breast dry? Why did my cheesecake crack? How do I achieve a lump-free gravy? These questions and more are answered. This book is not only for the beginning cook; seasoned pros can use it too. It not only covers tips on cooking, it also discusses equipment, ingredients, and processes. There are also ten deconstructed recipes designed to put the learned tips into perspective.” ––100 Miles http://1hundredmiles.blogspot.com/2010/01/25-miles-odds-ends.html
“This nicely designed little paperback has tons of alphabetically arranged topics: comments on ingredients (artichokes, maple syrup, peanut butter, scallions); pointed discussions of techniques, such as brining, tips for grilling, braising and roasting; definitions of esoteric food terms (chemical leaveners, beurre manie, mezzaluna); charts of metric equivalents and volumes of various size casseroles and roasting pans — and recipes as well” ––Montgomery Advertiser http://www.montgomeryadvertiser.com/article/20091220/LIFESTYLE/912200342/Cookbooks-An-easy-recipe-for-holiday-gift-giving
“This small but handy volume contains more than 500 tips, shortcuts and techniques to make cooks’ lives easier and their food better. The alphabetical entries go from acidulated water to zest.” ––Winston Salem Journal http://www2.journalnow.com/content/2009/dec/02/012140/food-briefs/
Falling Cloudberries Reviews
“The photos are just dreamy, and the recipes are both evidence of Tessa’s heritage (classic finnish meatballs with lingonberry jam, stroganoff, and moussaka) and a postcard from her travels (spinach and truffle pies, champagne risotto, and lemon vanilla jam). It’s one of those books where it’s truly hard to decide how and where to begin.” ––A Sweet Spoonful http://asweetspoonful.com/2010/02/baked-lima-beans-and-a-commute.html
“A scrap book of food memories, collected together with humble notes of their origins and creators, and published to share with the world. Even if your not a cook, it’s a lovely book with a bohemian feel, pictures and stories are food for the eyes.” –Hungry Hearts http://rosannemaryruth.blogspot.com/2010/01/salmon-ceviche-with-rocket-and-chorizo.html
“Through a gorgeous book design, we are drawn into the author’s life through her brief essays and sweet memories of food experienced through her very global existence. You’ll lose yourself too, in the full-page, full-color photos of food, interspersed with travel stories, photos and drawings that round out this food-family-travel memoir… not to mention over 170 recipes.” ––Blog Critics http://blogcritics.org/books/article/book-review-falling-cloudberries-a-world/
“The New York Times calls Tessa Kiros’s work “exuberant and colorful.” And that is just what her gem, Falling Cloudberries: A World of Family Recipes, is. The book is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in.” ––Melany GR http://melany.gr/falling-cloudberries-a-world-of-family-recipes/
“[Falling Cloudberries] is part memoir, part cookbook, (400 pages!), coffee-table style. Exquisite — reading it is like traveling to Europe for the afternoon.” ––Susie J http://www.susiej.com/index.php/cook-fried-chicken-and-soup-at-the-same-time/
“In one, big, fat, beautifully illustrated cookbook, Kiros has managed to present a wide-ranging array of cuisines from around the world. … One chapter at a time, she deals with the recipes she grew up with, as well as the dishes she’s encountered on her travels: Finland, Greece, Cyprus, South Africa, Italy, and finally, a catch-all chapter – World. There are whimsical drawings and poignant family photos. Almost every other page is a glossy, color photo of one glorious dish after another. Globalization, it’s a good thing!” ––Village Soup http://mdi.villagesoup.com/AandE/story.cfm?storyID=177723
How to Drink Reviews
“Unlike your typical recipe book, “How to Drink” by Victoria Moore, offers readers a guide to make what we drink taste better - from choosing the rights foods to go with your drink to selecting the right drink for the occasion or season. It’s also unusual because it’s not laden with glossy photographs, each image perfect down to its exacting garnish. Instead you have to - gasp! - use your mind to imagine the loveliness of a cucumber martini on the first warm summer day (which we frankly think looks better than any picture in a book). Moore, who lives in London and writes for the Guardian about wine, ensures no drink lover commit a beverage faux pas.” ––The San Luis Obispo Tribune http://www.sanluisobispo.com/books/story/1014142.html
“Victoria Moore’s How to Drink is not a beginner’s bar book. She is a Brit with a continental flair for libation lore. She offers little treatises on Pimms’ Cups, fresh juice, and a how-to on tea, coffee, and cocktails. I enjoyed it immensely. Ms. Moore also offers recipes for snacks and dishes to accompanies her favourite beverages. This is a great book for bon vivants!” ––DolceDolce http://www.dolcedolce.com/?cat=211
“The book is arranged by season with suggestions for everything from breakfast smoothies to after-dinner drinks. Her food selections and recipes complement the drink rather than vice versa. It is filled with useful, fun and sometimes funny advice.” ––Pittsburgh Post-Gazette http://www.post-gazette.com/pg/09344/1019679-389.stm
The Spice Kitchen Reviews
“You will have absolutely no excuse for cooking yourself flavorless meals after you’re done reading this cookbook. As a matter of fact, you may find that your knowledge of herbs and spices increases to the point of near-omniscience on the subject. Engram and Luber make sure would-be chefs have a thorough grounding in both the history of spices and the flavors, geographical origins, and uses of dozens of herbs and spices before ever diving into the recipes section. The recipes are absurdly easy to follow, and highly flavorful.” ––Cellulose With A Side of Ink http://biblio-voracious.blogspot.com/2010/02/bibliovorx-in-which-i-cure-what-ails.html
“Engram and Luber are co-founders of The Seasoned Palate, an organic spice company. Their book not only includes 100 recipes that emphasize their mantra “Eat locally but season globally,” but it also offers a useful history of spices, an extensive chapter on spice basics, plus a make-your-own section that includes recipes for chili powder, curry spice blend and others.” ––Lake County Journal http://www.lakecountyjournals.com/articles/2010/01/28/19677416/
“The recipes are easy and fuss free, and with dozens of full-color photographs and illustrations, “The Spice Kitchen” is as beautiful as it is practical.” ––My Suburban Life http://www.mysuburbanlife.com/lisle/lifestyle/food/x1437802703/Food-for-Thought-Tips-for-a-perfect-pasta-dish
“Spice entrepreneurs Sara Engram and Katie Luber (with Kimberly Toqe) show you how to give every dish a boost of good health and enhanced flavor in their new cookbook The Spice Kitchen: Everyday Cooking With Organic Spices. Along with great recipes and a primer on spices that will make anyone a better cook, the book is filled with tips, facts, and spice trivia.” ––Today’s Diet and Nutrition http://www.tdn-digital.com/recipe_012210.shtml
Cooking The Cowboy Way Reviews
“Overall, Cooking the Cowboy Way is a great cookbook with lots of good recipes for how to cook beef, poultry, fish, and other meat according to traditional regional styles. The mole sauce, for instance, stuck out as being something that looked really good, but something I could make despite having so many ingredients. Plus, I learned something about my own town…apparently we were one of the originators of the Arnold Palmer drink, a mixture of half lemonade and iced tea. Plus, the photography in the book is nothing short of stunning.” ––Bay City Mom and Pop http://baycitymomandpop.org/flashflashrevolution/2010/02/01/masonry-barbeques/
“”Few folk understand that a real cowboy lives by a code defined by respect for hard work, and understanding of the rhythms of nature, and — you can’t overlook this — an appreciation for honest food,” [Grady Spears] writes That latter quality gives us something in common with cowboys. We all love good food. And good cookbooks with good recipes. That’s why you may want to check out Spears’ Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons and Ranch Kitchens. In it, Spears, a native Texan who owns Grady’s Restaurant in his hometown of Fort Worth, shares some of his favorite recipes from cooks who are old hands at feeding hungry cowfolks.” ––Houston Chronicle Blogs http://blogs.chron.com/forkandcork/2010/02/cowboy_up_meet_grady_spears_in.html#more
My Nepenthe Reviews
“[My Nepenthe is] filled with gathered families, recipes and beautiful photography. It makes me the bohemian that I want to be. ” ––Life Signatures http://lifesignatures.org/wordpress/2010/01/my-nepenthe-love/
My Nepenthe is stunning, unique, and absolutely captivating. Not just the lovely writing about Nani’s grandparents and large, extended family, not just the rich history of this unusual locale. The physical pages of this book leap to life with the most glorious splashes of color and texture. In addition to being a writer and cook, Nani is a food stylist, and her aesthetic completely drew me in. The photographs capture the bohemian lifestyle, with beatific looking women with long hair and flowing skirts; architectural details like heavy-hinged wooden doors and rustic cobblestone walls; and children playing together, then and now. It’s a portrait of a real family over time, in a place of glorious natural beauty.” ––5 Second Rule http://5secondrule.typepad.com/my_weblog/2010/01/minestrone-recipe-from-my-nepenthe.html
“”My Nepenthe” is not here to teach you how to cook. Instead, it exists as a memoir to transport the reader to the Big Sur through the Fassett family recipes. “Ultimately, this book is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters,” author Romney Steele writes. … If you enjoy “la vie boheme,” the refuge of Nepenthe awaits. ” –SlashFood http://www.slashfood.com/2010/01/06/my-nepenthe-cookbook-spotlight/
The Berghoff Cafe Cookbook Reviews
“Carlyn Berghoff describes her approach as “tradition with a twist”, adding more modern fare while still serving her family’s long-time classics. She and her mother, Jan, co-authored “The Berghoff Family Cookbook“. Carlyn Berghoff’s second cookbook, “The Berghoff Cafe Cookbook: Berghoff Family Recipes for Simple Satisfying Food“, includes more classic recipes from the restaurant founded by her great-grandfather Herman Joseph Berghoff.” ––Midwest Guest http://www.midwestguest.com/2010/01/dining-at-the-berghoff-in-chicago-illinois.html
“The recipes represent the full range of Berghoff Café food. The book starts with a chapter on bar snacks, followed by soups, sandwiches, salads, side dishes, a chapter featuring the café’s daily specials, one with its relatively new pizzas, and desserts from “yesterday and today.” There is a lot more useful information on food and food history than we were expecting from a restaurant cookbook (to tell the truth, we weren’t expecting much or any useful information, just a bunch of recipes mixed in with a little nostalgia, so we were delighted with the scope of this book). ” ––O Chef http://www.ochef.com/reviews/0740785141.htm
“Giving a modern twist to old-fashioned German comfort food, [Carlyn Berghoff] says, “My aim is to present simple, healthy ideas that encourage people to cook.”As a great-granddaughter of Chicago’s venerable German food and beer family, Berghoff has an array of relatives and more than a century of family restaurant lore from which to draw material and recipes. Added to that is her own expertise, grown from college chef training, years of running the Berghoff Catering and Restaurant Group and cooking at home for her family, so her book is heavy on practical, economical dishes that are easy to make and nutritious.” ––Vernon Hills Media http://www.pioneerlocal.com/vernonhills/lifestyles/food/1875330,pioneer-press-berghoff-111209-s1.article
“This cookbook is full of recipes for things we all know well; food we have eaten with our families as children and as adults. Dishes that bring comfort and are ’simple and satisfying’ like the cover promises. … The Berghoff Café Cookbook offers recipes across the food gamut from bar snacks to paninis and pizzas to yummy desserts. … I’d recommend this book to anyone looking for straightforward, comfort food pure and simple. It’s all there. Nothing fancy; nothing pretentious.” ––1 Hundrews Miles http://1hundredmiles.blogspot.com/2009/10/review-berghoff-cafe-cookbook.html
“Family is everything, and so is food when it comes to the Berghoff family. The Berghoff Cafe food and drink, originated by Herman Berghoff more than 110 years ago, is the foundation of Berghoff tradition carried on today by great-granddaughter Carlyn Berghoff. Cafe fare is simple and satisfying, nothing fancy, and not at all fussy. … The eighty recipes plus variations in The Berghoff Cafe Cookbook represent the full range of Berghoff Cafe food. … The recipes you’ll find in this book are easy to prepare, look great on the plate, and are a pleasure to eat.” ––My Imaginary Kitchen http://www.imaginary-kitchen.com/2009/10/27/the-berghoff-caf-cookbook-berghoff-family-recipes-for-simple-satisfying-food/
“Founded in 1898, The Berghoff Café serves German food in an Old World ambience in Chicago. The cafe is now run by fourth-generation restaurateur and caterer Carlyn Berghoff. She offers 85 of the restaurant’s recipes, plus variations, in “The Berghoff Café Cookbook: Berghoff Family Recipes for Simple Satisfying Food“” ––Modesto Bee http://www.modbee.com/life/taste/story/900933.html
Bean Appetit Reviews
“Bean Appetit elevates food to a true art form … literally. It shows you and Junior how to make a keyboard sculpture sandwich out of bread, honey, chicken, apples and yogurt; a palm tree using chicken, spinach and pineapple; and a dragonfly from whole wheat pita, turkey and fruit. The point of the book is to have fun and celebrate food and nutrition - a departure from recent kids’ cookbooks which advocate “hiding” and blending in the healthy stuff. … A great way to develop healthy eating habits. Playing with food encouraged.” Urban Baby http://blogs.urbanbaby.com/buzz/2010/01/18/bean-there-not-done-that/
My New Orleans: The Cookbook Reviews
“Bite by bite John Besh brings us New Orleans cooking like we’ve never tasted before. It’s the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how.” ––Eat Your Books http://www.eatyourbooks.com/Pages/bestofbest2009.aspx
“Love cookbooks? Bet your favorites are those that not only present high-quality recipes, but also offer insights into the origins of the food they discuss. In that case, you shouldn’t miss Louisiana chef John Besh’s new tome: “My New Orleans, the Cookbook.” A 360-page storybook filled with gorgeous photos and 200 recipes for his delectable cuisine, this is a work that goes easily from coffee table to kitchen, and then to the sitting room, where you could spend hours reading Besh’s reflections about growing up and raising his own family in south Louisiana.” ––Louisiana Travel http://www.louisianatravel.com/new-orleans-cuisine-becomes-storybook-0
“The book is divided seasonally starting with crawfish and Mardi Gras dishes, moving on to feast days and shrimp season, then fish followed by summer vegetables and crab season. There’s a chapter for gumbos and one for Thanksgiving, one for pork since Chef Besh raises his own hogs, and a final chapter for Reveillon or the feast served on Christmas Eve. It’s a beautiful book, and I’m enjoying cooking from it. … I’m already looking forward to Mardi Gras and strawberry season and all the other reasons to use this book throughout the coming year.” ––Lisa Is Cooking http://lisaiscooking.blogspot.com/2009/12/oysters-with-spicy-garlic-butter.html
“This glorious book is award-winning chef John Besh’s testament to his beloved hometown…. Besh honors classics like gumbo, but he also breaks with tradition.” ––Fine Cooking
