“This is a great, fun-to-read cookbook for anyone who enjoys entertaining or just wants to perfect his or her steak cooking skills.” ––2 The Advocate http://bit.ly/bWWykf
“[Steak with Friends] is a fine one with far more than steak recipes and while instructive, it’s not a how-to-grill book. Tramonto chose steak as the centerpiece because it’s a hallmark of Chicago and it represents an indulgence. He wants you to know how to cook it perfectly to your taste because “if you overcook it, there’s no going back.” The grilled steak section includes numerous cuts with tomahawk (aka Cowboy cut – a bone-on ribeye), flatiron, skirt and hanger among the lot, and then he moves to classics like Steak Diane, Beef Wellington, and Filet Oscar. There are 150 recipes and the variety beyond beef is superb (fewer than 30 recipes are actually “steak”) including Peekytoe crab salad, cioppino, garlic sausage, lemongrass duck, even the ubiquitous mac & cheese. Desserts like Killer Chocolate Pudding and Key Lime Brûlées are mouthwatering. The headnotes are charming, informative, and insightful and you’ll find the sidebars and tips useful. Don’t overlook the Sources section to learn where the pros buy when local isn’t available.” ––Pen and Fork http://bit.ly/dqKnbk
“A great book for steak lovers and anyone looking for simple, elegant food. ” ––Today http://www.today.msnbc.msn.com/id/38678442
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“Ebert, who lost his lower jaw to cancer several years ago, can no longer eat or talk and requires a feeding tube, recently wrote a cookbook called The Pot and How to Use It. Who knew the famous movie critic was also a rice-cooker expert? ” ––Keeping It Real Food http://bit.ly/aZMhdd
“In 2008, Ebert wrote about the seemingly retro rice cooker in his Chicago Sun-Times column. That two-year-old topic has evolved into a cookbook of the same name. On Sept. 21, 2010, Ebert will add the word “chef” to his resume when The Pot and How to Use It hits bookshelves.” ––Tonic http://bit.ly/cirygI
“Cancer left Roger Ebert unable to eat or speak—but it didn’t rob his ability to cook. The beloved film critic, who often reminisces about the foods he misses (root beer, Steak ‘n Shake) on his blog, doesn’t mind sharing a restaurant meal or a kitchen cooking lesson with a reporter. “Food for me is in the present tense,” he tells the New York Times. And to prove it, he’s publishing a cookbook.” ––Newser http://bit.ly/cbOus9
“Would love to flip through this cookbook, if only for Ebert’s witty words, enviable sense of humor and clear passion for food.” ––Fancy Food Magazine http://bit.ly/bn67sy
“…Food — the cooking and sharing part of it — still means so much to [Roger Ebert] that he is publishing a cookbook this month. It’s based entirely on meals to be made in a rice cooker. The title is “The Pot and How to Use It: The Mystery and Romance of the Rice Cooker”. In 2008, long after he accepted that he would never put food in his mouth again, he wrote a blog post presenting his philosophy of The Pot as a way for all the people with not much space and not much time or money to cook for themselves. … The post became the frame for the book.” ––The New York Times http://nyti.ms/damEFa
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“Sara Engram and Katie Luber, founders of the Baltimore-based organic spice company the Seasoned Palate, share their recipes for frozen concoctions such as chile-lemongrass ice cream and mango sorbet with cumin and cinnamon in their new book, “Spice Dreams: Flavored Ice Cream and Other Frozen Treats“” ––The Portland Press Herald http://bit.ly/azxHr9
“In the mood for Chile Orange Chocolate Sorbet? Cardamon Mint? Dark Chocolate Anise? You’ll find all that and more in “Spice Dreams: Flavored Ice Creams and Other Frozen Treats’ by Sara Engram and Katie Luber.” ––Courier Post Online http://www.courierpostonline.com/article/20100818/LIFE/8180301/Here-s-the-scoop
“Based on a simple formula, ice cream waits with open arms for the imaginative use of spices and herbs to create surprise and delight the taste buds. Spice Dreams makes full use of the imagination, turning it to sorbets and frozen yogurts as well as ice cream, then combines the inventions into sandwiches and sundaes. … This is sugar and spice and everything nice.” ––In Mamas Kitchen http://inmamaskitchen.com/Book_Reviews/Books_on_Sweets/Spice_Dreams_Engram_Luber.html
“Forget the processed ice creams you find in your local grocery store and make your own. Sara and Katie show you how to take all-natural ingredients with fresh and dried herbs and spices to create some refreshing new flavors. Try something new and make a twist to your favorite summer treat: ice cream.” ––Foodie in Disquise http://bit.ly/dh30hH
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“[Joan Aller's] new cookbook, “Cider Beans, Wild Greens and Dandelion Jelly“ is not only a collection of Southern Appalachian recipes, but an account of the rural traditions of North Carolina, South Carolina, Alabama, Georgia, Mississippi, Kentucky, Virginia and Tennessee.” ––The Sarasota Herald Tribune http://bit.ly/b3W0WV
“It was love at first site. I mean how can you not be smitten by a cookbook entitled: Cider Beans, Wild Greens and Dandelion Jelly? This fine work, subtitled Recipes from Southern Appalachia, may take some liberties, I see a number of delicious looking Cajun influenced recipes sneaking in here, but it’s certainly a fun read. The book features several beautiful pictures of this wonderful and still wild span of States, as well as a short but engaging history of the settlement of the region, but the meat of the book, no pun intended, is, of course, the set of classic recipes, sourced from some of the area’s finest restaurants and inns. There is also a great appendix resource in the book that not only lists all of those restaurants, (road trip anyone?) but also offers sources for some of the typical ingredients used in Appalachian cooking” ––Snooth http://www.snooth.com/articles/wine-and-food/appalachian-cooking/
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“Twenty years ago, Elizabeth Coblentz began writing a column called The Amish Cook, which detailed her daily life as a mother, grandmother and Amish wife. Her columns reflected farm and family life as it must have been lived a century or so earlier. When Coblentz died, her daughter Lovina Eicher, a wife and mother of eight, took over the column, opening the door to Amish life and sharing recipes of dishes prepared from the bounty of their farm.” ––The Herald-Palladium http://bit.ly/bISGR5
“In the current economy, many of us are cutting food budgets and getting back to the affordable option of cooking at home. Published in 2010, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget provides sophisticated recipes and up-to-date tips for these hard times. ” ––Tastebud Magazine http://bit.ly/bhDgUt
“It’s gourmet without the guilt. “Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget” by Amy McCoy is just the ticket for cash-strapped food lovers pining for their fancy cheeses and expensive cuts of meat.” ––The Portland Press Herald http://www.pressherald.com/life/cookbook-corner_2010-08-25.html
“Loss of paid work put an end to what Amy McCoy calls her willy-nilly food spending and led to her blogging about making the most of her food dollars at poorgirlgourmet.blogspot.com. This grew into a book, “Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget.” Her goal for these recipes is to feed four people well for $15 or less. To help accomplish this, McCoy lists her favorite ways to save money: not wasting food (which includes being careful about what you buy and planning for leftovers); buying in bulk and locally in season; buying whole foods (this means meat on the bone and entire vegetables, not the pre-cut kind); and buying items on sale.” ––Register Guard http://www.registerguard.com/csp/cms/sites/web/news/sevendays/25170489-35/couscous-mccoy-juice-almonds-bowl.csp
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“[Apples for Jam] is a beautiful cookbook full of unique and wonderful recipes. Some are simple, others more complicated, but all of them perfect for everyday family comfort food.” ––Bird and Little Bird http://bit.ly/b3mg3z
“Tessa Kiros’ Apples for Jam: A Colorful Cookbook is unique in its kind. It artfully blends memoir and cookbook and takes us on a voyage back to our own childhood. Apples for Jam consists of a collection of easily followed recipes interwoven with wonderfully colorful photos and prettily designed pages. … But what is maybe the nicest about this book is its capacity to enchant. If you do not feel like cooking you can still enjoy the artwork, relish in the photos and read the little stories and Tessa’s childhood memories and let her take you back on a trip to your own cherished past.” ––Mama Used to Cook This http://mamausedtocookthis.wordpress.com/2010/08/07/apples-for-jam-a-colorful-cookbook-by-tessa-kiros-2007/
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“Food should not only feed the body, but also the soul. A little more time spent in the kitchen using fresh and seasonal ingredients to make a meal to be enjoyed together is Trina Hahnemann’s dream. In her book The Scandinavian Cookbook she takes us month by month through 100 traditional Nordic recipes which perfectly capture the essence of Scandinavian cuisine and culture.” ––Taste Bud Travels http://tastebudtravels.blogspot.com/2010/08/scandinavian-cookbook.html
“[The Scandinavian Cookbook is] a thing of beauty, about as much a coffee table book as cookbook, full of gorgeous Scandinavian landscapes. It also has some wonderful sounding recipes. The book is organized by month, and each recipe has information about the recipe’s basis, or the author’s history with it.” ––Knit Think http://knitthink.typepad.com/my_weblog/2010/02/friday-food.html
“Now is the time to indulge your inner Scandinavian.” ––Rocky Mountain Telegram http://www.rockymounttelegram.com/bake-indulge-your-inner-scandinavian-14713
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“Eating Local is a superb book that gives its readers a deeper understanding and commitment to local food and a necessary appreciation for the passionate people who make it possible for us to have the best edibles on the table at all times.” ––San Francisco Book Review http://www.sanfranciscobookreview.com/cooking-food-wine/eating-local-150-recipes-from-the-farm-to-your-table/
“Eating Local tells the stories of people whose lives are as vital as the food they produce, and gives recipes that extend that vitality to the consumer. The message within the book is to love the land, eat well, be vital in your own life. It is dedicated to “America’s hardworking farmers who make eating locally possible. … Janet Fletcher, formerly of the celebrated Chez Panisse, has created recipes that allow ingredients to star. There are such wonderful recipes as Sicilian Spring Vegetable Stew; Pickled Yellow Wax Beans with Fresh Dill; Broccoli Rabe and Turnip Greens with Hot Pepper Vinegar; Grilled Eggplant Cannelloni with Ricotta and Prosciutto; Braised Chicken with Apple Cider, Tarragon, and Cream; Grilled Flank Steak with Old-Fashioned Creamed Spinach; Polenta with Chopped Broccoli and Pecorino; Carrot-Zucchini Bread with Candied Ginger; Heirloom Apple Tart with Almond Filling and Calvados Cream; Grilled Nectarines with Mascarpone Ice Cream and Crushed Amaretti.” ––Ukiah Blog http://ukiahcommunityblog.wordpress.com/2010/08/05/cookbook-review-eating-local/
“This book is truly a love letter to the eating local movement.” ––Project Foodie
“The meat of the book is its vegetable chapter. Recipes are of the minimalist kind but with twists — whole okra, grilled and kissed with smoked paprika — that may surprise. Recipes do double-duty. Trim the ribs from floppy leaves of Swiss chard to make packets of mozzarella and anchovies for the grill, but don’t think of tossing those ribs. They star in another dish with yogurt, walnuts and dill.” ––Chicago Sun-Times http://bit.ly/dv2ntx
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“Falling Cloudberries by Tessa Kiros offers some exquisite photography – not just the ingredients and dishes she creates, but the people and places the recipes are entwined with and inspired by. It explores the different dishes from the countries and cultures she has experienced during her life, as well as stories about and pictures of her exotic family. Food-wise, she covers a huge range of recipes – from family recipes of classic deserts, to her combinations of unexpected tastes – combined with the mouthwatering photography and the beautifully put together design makes this one delicious book.” ––Fashion Mad http://bit.ly/cuSYvV
“Falling Cloudberries: A World of Family Recipes, by Tessa Kiros is a gem. The cookbook 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.” ––140 Food http://140food.com
“In Falling Cloudberries Tessa takes us on mouthwatering culinary journeys through Finland, Cyprus, Greece, Italy and South Africa, all countries she has lived in during her lifetime. Each chapter includes memories, the family members who lived there and visual reminders of her experiences. Frankly, the poetry and photography within these pages are enough to make me grab my passport and book a ticket to each local, it is all so beautiful and unique. The recipes within each chapter are amazing as well, each reflecting their country of origin in flavor and ingredients” ––The Naptime Chef http://www.thenaptimechef.com
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