“Fear not sugar lovers! The “Sugar Mommas” are on a mission to make sure sugar recipes stay available to everyone, all the time, in their new cookbook, Sugar, Sugar: Every Recipe Has a Story. Kimberly Reiner and Jenna Sanz-Agero (the Sugar Mommas) have added an interesting twist to their cookbook which makes it unique. As the title mentions, every recipe has a story and these stories breathe life into each instruction. Many stories tell of past generations making the same sugary creations that cooks make today. The Sugar Mommas have captured the magic behind the recipes included in the cookbook.” ––Portland Book Review http://bit.ly/AzE7DL

“The mission of the ‘Sugar Mommas’…is to bring readers vintage treats and the stories behind them. The result is a book filled with tempting cakes, pies, cookies, and candies. These ladies don’t always follow the rules, and it’s refreshing to see that their approach to baking comes with a sense of humor.” –The Philadelphia Inquirer

“We all have stories about food and family. Cookbook authors Kimberly “Momma” Reiner and Jenna Sanz-Agero understand that. They understand that while a good story won’t turn a bad recipe into a good one, it will make a good recipe live on. They also understand that food connects us because of the stories connected to it. What is tradition but a story handed down – like a recipe – from one generation to another? Reiner and Sanz-Agero have collected a pile of sweet recipes – and even sweeter stories – in their new cookbook, “Sugar, Sugar: Every Recipe Has a Story” ” ––The Rocky Mountain Telegram http://bit.ly/nkCZs2

“This is a great book for families who have recently had a child diagnosed with a gluten, dairy, nut, soy or egg allergy or are learning to juggle multiple food allergies. The book starts off with tips for food safety and reducing cross contamination. It goes on to an FAQ section with experts before moving onto the recipes. The recipe section is coded with the 5 allergens – gluten, dairy, nut, soy, egg. Each has its own color square on the edge of each page so that locating recipes with that particular allergen gone is easy to do. The recipes are broken into meals – breakfast, lunch, dinner, desserts, snacks, and parties. There are some rather neat features with this book. ” ––Reading All Year Long http://bit.ly/HNkfJw

“Already challenged, parents now face some new, and potentially very serious problems, in handling the food issues their children have. Resources are growing and a new one has popped up on bookstore shelves: Allergy-Friendly Food for Families from the editors of Kiwi magazine. You can find Kiwi online and in print. They are devoted to helping families follow a green, organic path. This book is just that: a pathway tiled with recipe ideas that will entice your family to bite in while respecting their culinary constraints. Actually, the recipes here will appeal to anyone. It’s the perfect sort of book, one where you can be inspired and not have any sense of denial or compromise. I encourage you to look at Allergy-Friendly Food for Families. If it’s not your family, then someone you know can use this asset. If you doubt it, go visit your local school and check out the sign in the cafeteria!: ––Cooking by the Book http://bit.ly/HOc7IW

“The landscape of childhood has changed. In the last several years, we have seen jaw-dropping increases in the rates of allergies, autism, ADHD and asthma, earning these conditions the nickname “the 4 As” and our children the title, “Generation Rx.” Today, it is estimated that food allergies affect at least 1 out of 17 kids under the age of three, with a study showing a doubling of the peanut allergy between 1997 and 2002. And according to an October 2008 study by the Centers for Disease Control and Prevention, there has been a 265% increase in the rate of hospitalizations related to food allergic reactions. So I invite you to pull up a chair, flip through Allergy-Friendly Food for Families and soak in the love and wholesome goodness that are tucked into these pages. Because Allergy-Friendly Food for Families is an invaluable resources for those interested in protecting the health of their families. … Because with inspiration, practical suggestions, heartfelt instructions and real world solutions, Allergy-Friendly Food for Families is both a sound investment in the health of your family and a resource that will pay dividends for a lifetime.” ––Robyn O’Brien http://bit.ly/GQQQiI

“Does your family have food allergies? Do you struggle with what to feed them? Well we have a cookbook for you. Allergy Friendly Foods For Families Cookbook includes 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free recipes that everyone will love.” ––Babble http://bit.ly/GCjdPQ

“At first bite this book is a mouthful – I want to gulp it all in and dive for seconds. Chef John Besh remembers a time of organic preparation: cooking for our own families and enjoying the intimacy that each chop, stir, bite inspired. He dices up one amazing legacy in his newest addition, including stunning photographic images of his own family and the meals that are prepared with them in mind and at hand.” ––San Francisco Book Review http://bit.ly/xae4q1

“My Family Table: A Passionate Plea for Home Cooking, the follow-up book to Besh’s 2009 tome, My New Orleans, presents a convincing argument for making family time as special as possible by crafting and sitting down to meals together at home. By breaking bread around the table with those you love, he says, your bonds can’t help but strengthen, particularly if you eschew packaged, instant foods and drive-through fare. “I urge you to set aside manufactured convenience and to cook real food instead. You’ll be amazed at what this elemental act does — not only for the people you feed, but for you, as well,” Besh writes. Full of spectacular photography, the 265-page book brings to life the markets Besh frequents, as well as the family of six — including four young sons — that he feeds, all while juggling work at seven restaurants. Far from complex, the food and its preparation keeps accessibility and approachability in mind, with dishes ranging from Simple Meat Ragout for Any Pasta and Stuffed French Toast, to Roast Goose with Yukon Gold Potato Dumplings.” ––Dallas News http://dallasne.ws/ySHX3l

“Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten’s Home Cooking with Jean-Georges and Rick Tramonto’s Steak with Friends), James Beard Award-winning Louisiana chef John Besh’s latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh’s Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended.” –Library Journal

“New Orleans chef/restaurateur John Besh has followed up his award-winning My New Orleans with a book dedicated to home cooking, and he definitely has another winner on his hands. Besh is a devoted family man, and the book is lushly illustrated with photos of the Besh clan in the kitchen, at the dinner table, entertaining friends, and cooking outdoors at a hunting and fishing camp. The photos are the first clue that this is not a ridiculously complex cookbook with recipes calling for esoteric ingredients and an entire brigade of prep cooks; it’s a work created to actually encourage home cooking, and that it does.” ––The Austin Chronicle http://bit.ly/svCJ0t

“The lavish photographs in John Besh’s MY FAMILY TABLE: A Passionate Plea for Home Cooking (Andrews McMeel, $35) are the opposite of Blumenthal’s, teeming with picturesque children and the telegenic father who cooks with them. Besh takes an opening shot at his modernist brethren: “So many of us chefs spend way too much of our time overmanipulating foods, attempting to turn them into things they inherently are not.” Many of his recipes, written in his warm, natural voice, are easy. Yet some are more special-occasion than the title might imply. The most useful section provides the dishes his wife challenged him to create when he “made the mistake” of questioning her “about what she was feeding our children” on weeknights, when he’s “almost never around.” So he came up with some recipes kids will eat and distracted, time-pressed cooks can make: cauliflower mac and cheese, sloppy Joe sliders, tomato soup with grilled ham and cheese. (You’ll want to stock pepper jelly, which he likes with almost everything.) These, and building-block recipes like a chicken fricassee open to endless variations and a roast chicken that can be reused throughout the week, are the ones family cooks will turn to.” ––The New York Times Book Review

Even a seasoned chef like John Besh can get in a rut when it comes to making dinner seven nights a week, so he came up with a collection of meals to remind you (and himself!) to embrace mealtime in his new book My Family Table: A Passionate Plea for Home Cooking. Since he is here during the Celebrity Potluck Party, John brings one of the book’s meals to Rach, and you can try it too - get his recipe for Tender Slow-Cooked Beef Brisket Baked Beans! ––Rachel Ray

“While home cooking may not be the key to world peace, [John Besh] convincingly argues that eating — and preparing meals — together can go a long way toward curing what ails our society. And then he offers strategies and 140 recipes that will inspire you to be part of the solution.” ––OregonLive.com http://bit.ly/sgFI8Y

“There aren’t enough superlatives to describe My Family Table. In a season of exceptional cookbooks, My Family Table stands above a dazzling crowd. The recipes are among the best to be found: clearly written and without fuss, their simplicity is based on good ingredients and techniques honed by a master chef who also loves to cook at home. Besh’s recipes are not ones that rely on a line-up of bottles, jars and cans. They are comforting, just as home food should be, but they are elegant. John Besh is a class act: in My Family Table he does not patronize home cooking, he lifts and celebrates it. Besh has also penned stories from his own cooking memories. They are compelling, because they are authentic celebrations of the home cooks who inspired him.” ––In Mama’s Kitchen http://bit.ly/rDAtf1

““A few years back, I made the mistake of asking my wife about what she was feeding our children,” Besh writes in the book. “She replied that if I was half as concerned about feeding my family as I was about serving my customers, I’d do a better job of helping her with menu ideas that were easy for her to prepare and…something the lads might actually eat. What she said hit me like a ton of bricks.” “It’s not that I didn’t cook at home,” he says. “I’d make these epic ‘me meals.’ I was showing off.” My Family Table is the result of Besh’s repentance—an easygoing homage to Southern home cooking, with some Asian, Spanish and eclectic touches thrown in. This means not one, but two fried chicken recipes, as well as ways to turn one chicken into several meals. “In parts, a chicken might feed six to eight people, but you can get more out of a whole chicken,” Besh says. “Not just the meat, but this great carcass. In the restaurant business, we do not throw out carcasses. Turn that carcass into stock. Freeze the stock in ice-cube trays. Use the roasted meat in chicken noodle panfry or incorporate it into curried anything.” It’s not all school-night food, either. Chapters are devoted to barbecue wisdom, cooking with cast iron and how to cook a fish, among other subjects.” ––Edible Austin http://bit.ly/uoX4z3

“If you are a Food Network fan you are probably familiar with chef John Besh of New Orleans LA. He is a James Beard award-winner and Food TVs Iron Chef champion who takes us into his own kitchen to talk about his passion - the importance of home cooked food for your family. In this new cookbook John Besh shows us how to put healthy meals on the table quickly and easily. He shares some very easy recipes we can use every day of the week to make healthy home cooked meals for our family. Home cooking really is healthier than packaged food. It usually contains more nutrients and has far less sodium than packaged meals. John Besh - My Family Table: A Passionate Plea for Home Cooking is a beautiful hardcover book, part cookbook, part coffee table showpiece. In it John truly shows us how much he cares about preparing fresh food for his own family and shares many of his family’s favorite recipes.” ––Cooking Nook http://bit.ly/vpGgjY

“My Family Table is by a chef — John Besh (August, Lüke, etc.), but it’s decidedly not cheffy. Its subtitle is “A Passionate Plea for Home Cooking,” and the recipes reflect the way Besh likes to cook at home. The book is boldly organized, starting with a few very useful-looking master recipes (”Creamy Any Vegetable Soup,” “Curried Anything,” “Warm Any Fruit Crumble”). It then offers themed chapters (”Sunday Supper,” “Dinner from a Cast-Iron Pot,” “School Nights,” “How to Cook a Fish,” etc.). ” ––The Dallas Morning News Blogs http://bit.ly/runkgV

“As chefs consider the home cook, they’re making their ingredient lists less esoteric and their instructions more accessible. Even their language has become softer, more encouraging. That’s the tone John Besh takes in his new cookbook My Family Table. Besh, the chef of numerous New Orleans restaurants, including Restaurant August, Luke, and Domenica, has urgently subtitled his book as “A Passionate Plea for Home Cooking.” With this new mantra in mind, Besh’s new book is often more approachable than his 2009 My New Orleans. He populates the pages dressed down in jeans and Saints T-shirts, joined by his wife and four sons, showing you how to make perfect scrambled eggs (a shot or two of whole milk and gentle stirring), roasting sole with just six ingredients, and divulging the secret to his grandmother’s fried chicken. Besh shares slightly more complex recipes, too, like how he tackles roast goose or southern BBQ, but there’s rarely a recipe where the challenge outweighs the final product.” ––Blogs.MensHealth.com http://bit.ly/vz1kZJ

“It was an innocent question but it hit a raw nerve. John Besh asked his wife a few years back what she was feeding their four boys and got a response he didn’t expect: “She immediately replied that if I was half as concerned about feeding my family as I was about serving my customers, I’d do a better job of helping her with menu ideas that were easy for her to prepare and also happened to be something the lads might actually eat,” the James Beard Award-winning chef recalled. It was a response that was an eye-opener, said the chef of some of New Orleans’ most popular restaurants (as well as Luke in San Antonio). True: He would go to great lengths to source foods for his restaurant customers but wasn’t giving his own family’s weekday meals much consideration. He realized he had to change. He had to start thinking like everyday Americans concerned about getting a fresh, healthy meal on the table, and reconnecting with the family kitchen. The result is My Family Table: A Passionate Plea for Home Cooking. The new cookbook, which features 140 recipes, is based on a newfound consideration for a return to the kitchen and re-evaluation of the food we’re feeding our families.” ––Chron.com http://bit.ly/rVztZ9

“New Orleans chef John Besh’s new cookbook, My Family Table, is less a collection of recipes than a system for feeding a large, busy family. Leftovers from Sunday roasts are repurposed for school night dinners; master recipes for Cream of Any Vegetable Soup or Curried Anything will take care of whatever you’ve got in the crisper that Must Be Used Tonight. ” ––Eater http://bit.ly/twVrjF

“With another New Orleans restaurant opening practically every other week, chef John Besh is working hard to create a culinary empire. Luckily for the readers of his popular cookbooks, he loves cooking at home just as much as in one of his many eateries. His latest book, My Family Table: A Passionate Plea for Home Cooking, combines practical recipes with touching personal stories.” ––Punchfork http://bit.ly/v8OvtE

“John Besh‘s My Family Table: A Passionate Plea for Home Cooking with 140 Inspiring Recipes is an ambitious book. …. This smart chef presents a combination stories, recipes, and photographs of his own family meant to extort us to follow his example of cooking for a better life. John Besh is very convincing. Perhaps his own exposure to the Food Network’s The Next Iron Chef have given him a perspective on the excesses of celebrity. And part of what makes his restaurants so good is his very connection to the bayou and the growers and producers who supply him – amply portrayed in My Family Table. Even though the book is full of pictures by Maura McEvoy of his handsome family – he tries hard not to focus on glamour.” ––Super Chef http://bit.ly/uokrUW

“Crammed with 500 recipes at under 500 calories each, every one using five ingredients or less, Robin Takes 5 (Andrews McMeel, 2011) is the only cookbook you need for work week dinners. Created and compiled by Robin Miller, the host of Food Network’s Quick Fix Meals, the vast collection of globally-inspired dishes shows you don’t need much to create a fabulous meal – just fresh ingredients and a little ingenuity.” ––Grandparents.com http://bit.ly/y069tG

“From the host of Quick-Fix Meals on Food Network, Robin Miller’s newest cookbook is a must have if you like fast recipes that are also good for you.” ––Taste and Tell http://bit.ly/AkW302

“In my wildest dreams it never dawned on me that delicious dinners could be made with only five ingredients. … That’s why I was intrigued when I recently was offered a review copy of Robin Miller’s Robin Takes 5, which is a cookbook of 500 recipes with five ingredients or less and 500 calories or less. … I think this book would be perfect for someone who is just starting out cooking, or maybe someone who wants to cook at home but doesn’t have a lot of time to commit to it; however, I also think it has its uses for people who cook regularly. For me, this book was a great source of meal inspiration.” ––An Edible Mosaic http://bit.ly/zUcl8L

“The book boosts 500 recipes that have a maximum of five ingredients (not counting oil, salt and pepper). For the most part, these are easy recipes, and they are sophisticated enough to appeal to parents who want more than chicken nuggets and pizza. About 380 of the recipes are for dinner entrees, including cashew-crusted chicken with roasted jalapeno chutney, gruyere-wrapped steaks with port wine glaze, crunchy Asian slaw with fried noodles, and bittersweet fudge with dried cherries. … Icons set off recipes that are perfect for entertaining or have low sodium. All recipes, including desserts, contain less than 500 calories, and many contain less than 500 milligrams of sodium.” ––Winston Salem Journal http://bit.ly/yutBqn

“[Robin Takes 5] is chock-full of concoctions with five ingredients or less. Plus the recipes all have less than 500 calories per serving. The book’s 500 simple-to-prepare recipes range from soups, side dishes, and pizzas to hundreds of entrees and more than 50 desserts. Every recipe is approachable, and uses ingredients that can be found at local supermarkets.” –The Orange County Register http://bit.ly/tevSXH

“This tasty collection from Robin Miller, star of the Food Network’s Quick Fix Meals, shows how to make delicious, healthy and fast meals with only a handful of ingredients. A natural for my beach bag or busy days back home, this handy time-saver includes 500 recipes, each weighing in at 500 calories or less. Plus, thanks to Robin’s background as a nutritionist, each one includes nutritional information and they’re all sodium-conscious. Many selections include less than 500 milligrams of sodium and there’s even a helpful icon that makes it simple to spot the lowest-sodium dishes. Although geared to help you control both calories and sodium, the cookbook doesn’t scrimp on flavor or variety. ––Boomer Brief http://bit.ly/uFoeFi

“The pleasures of Tomatoland are real. They’re strong but subtle and sustained. Mr. Estabrook’s prose contains a mix of sweetness and acid, like a perfect homegrown tomato itself.”
—Dwight Garner, The New York Times

“If you care about social justice—or eat tomatoes—read this account of the past, present, and future of a ubiquitous fruit.”
—Corby Kummer, TheAtlantic.com

“Tomatoland (is) in the tradition of the best muckraking journalism, from Upton Sinclair’s The Jungle to Eric Schlosser’s Fast Food Nation.”
— Jane Black, The Washington Post

“Masterful.”
—Mark Bittman, New York Times Opinion blog

“Eye-opening exposé . . . thought-provoking.”
—Publishers Weekly

“Estabrook adds some new dimensions to the outrageous . . . story of an industry that touches nearly every one of us living in fast-food nation.”
—David Von Drehle, Time magazine blog Swampland

“Tomatoland makes you second-guess your food choices. That Florida red tomato you’re eating? Yeah, it’s probably gassed to make it that red color, and it also may have been picked by slaves. Not so tasty, eh?”
—Carey Polis, The Huffington Post

“Read award-winning journalist Barry Estabrook’s Tomatoland, and you won’t look at a tomato in the same way again . . . Estabrook presents a cogent case for reform, challenging everyone to stand up for what is good not only for the taste buds and the wallet, but also for the soul.”
—Epicurious.com

“This is the sort of book you want—need—to finish in one or two servings as it will forever change the way you look at the $6 burger.”
—LA Weekly

“Tomatoland has a moral force that I won’t soon forget. Estabrook makes it clear that the choice we make between a plastic-tasting supermarket tomato and fragrant organic farmer’s market tomato . . . says everything about our humanity, and our conception of America as a nation.”
—Michele Owens, Kirkus Book Reviews

“In the tradition of Michael Pollan and Eric Schlosser, Estabrook gives us the darker side of the fruit we so love. Readers who may not have been turned off the winter version of our collectively favorite fruit will certainly find reason here to pause before making a selection at the supermarket. Choose well, Estabrook reminds us.”
—ForeWord Reviews

“Our favorite fruit may not be quite as innocuous and delicious as it appears.”
—Salon.com

“Vital information that every conscientious eater—and parents of eaters—ought to know.”
—CivilEats.com

“A must read for everyone who eats. I don’t care if you are in the commodity cattle business or feed your own family with a small garden. I don’t care if you are a policy maker, extension professional, molecular biologist, industrial mogul, minister, teacher, or what have you. Tomatoland illustrates how fundamentally bankrupt our current commodity-based, industrial food systems have become and offers a glimmer of hope for a food future that’s healthful for all involved. Read it and try not to weep.”
—Grit Magazine

“Put Tomatoland on your reading menu. It will surprise and perhaps enrage you, but its final flavor is hopeful.”
—St. Petersburg Times

“The buzz about Tomatoland, a scathing indictment of South Florida’s tomato industry, keeps growing.”
—The Oregonian

“You can really stop at any point during the narrative and decide that you’ve bought your last supermarket tomato, but Estabrook is just warming up . . . a brisk read, engrossing as it is enraging.” —TheDailyGreen.com

“Let’s get the most important information out of the way first: Christopher is a woman. She was food and design editor of Metropolitan Home magazine for years and she was a founding editor of Saveur magazine, where she met her co-writer, Melissa Hamilton, a chef and restaurateur. Melissa’s sister, Gabrielle Hamilton, is the chef-owner of Manhattan’s Prune restaurant and a well-known food writer. Hirsheimer and Melissa Hamilton formed Canal House in 2006 when the two women grew tired of commuting into New York City. Originally it was a food styling and photography studio, but their love of gourmet-level home cooking prompted them to create their own cooking guides, published three times a year. Canal House Cooking, Vol. 7, is the first of the new series for 2012.” ––Milwaukee Journal Sentinal http://bit.ly/xV5t5P

“Christopher Hirsheimer and Melissa Hamilton‘s exquisite book series, Canal House Cooking are all about sharing home cooking and the pleasures of the table. The latest volume, No. 7, is La Dolce Vita (Andrews McMeel 2012) that is focused not on their Canal House but on a rustic farmhouse in Tuscany. … Many of the recipes are inspired by Italy – capturing what makes a dish Italian, rather then recreating exactly a dish they ate. Read this pretty book to follow in their footsteps and get inspired to head out to make your path to a canal house.” ––Super Chef http://bit.ly/xuFTnC

“Brava, Ms. Sheldon Johns, for bringing this cooking to us with such grace, and with a reverence that goes to the heart of the Italian cuisine.” —InMamasKitchen.com

“Cucina Povera is a delightful culinary trip through Tuscany, revered for its straightforward food and practical people. In this beautifully photographed book you will be treated to authentic recipes, serene landscapes, and a deep reverence for all things Tuscan.” —Mary Ann Esposito, the host of PBS’ Ciao Italia and the author of Ciao Italia Family Classics

The no-waste philosophy and use of inexpensive Italian ingredients (in Tuscan peasant cooking) are the basis for this lovely and very yummy collection of recipes. —Diane Worthington, Tribune Media Services

“Pamela Sheldon Johns has written more than a dozen cookbooks, many specializing in Italian food. During the last two decades, she explored the back roads of Italy gathering recipes between teaching cooking classes in the United States and conducting culinary workshops. In her latest collection, she serves up sixty peasant inspired dishes from the heart of Tuscany. This book is more than a collection of recipes of simple foods. Perhaps inspired by her mother who grew up on a farm in the Midwest during the Great Depression of the 1930s, Johns has selected dishes that discourage waste and use techniques that coax the flavors out of every bite so that it is as tasty as possible. Using budget-conscious ingredients and utilizing local and seasonal fruits and vegetables, this wonderful cookbook features an array of recipes, from savory pasta dishes to end-of-the-meal desserts.” –Tucson Citizen http://bit.ly/zAdNw5

“Cucina Povera is authentic, and its design mirrors what is within, a people whose genius enabled them to create a cuisine from what they found around them. This is a book you can sink you teeth into and cook from every day.” ––The Front Burner http://bit.ly/qJ0zZq

“[Pamela Sheldon Johns] latest book is dedicated to La Cucina Povera, the traditional frugal Tuscan country cooking that makes use of every ingredient, no matter how humble, because one can never tell when famine will loom. Recipes that are also surprisingly current, because they revolve primarily around vegetables and grains (meat was reserved for special events, and yes, she does cover the meat dishes enjoyed by farm families on those rare occasions), and are therefore quite healthy. In addition to providing recipes Pamela does, as one might expect, discuss history, culture, and background, and if you are familiar with Tuscan country cooking what she has to say will draw up memories and perhaps a smile. If you’re not, she will open a new vistas. And in either case you may find yourself drawing up a shopping list…” ––About.com Italian Food http://bit.ly/oOhloR

“The Bluestem cookbook released by Andrews McMeel Publishing distills years of food passion and experience into a single volume. This is graceful food, the favors are sharp and clear such as in the nettle soup with whipped lemon ricotta that begins the book. It is divided by season and structured around the idea that one should eat within season as much as possible celebrating fresh fruits and vegetables. Each season’s menu is broken up by type of food and also includes wine pairing suggestions. The book also contains beautifully photographed profiles of local purveyors from farmers to butchers, driving home the message that good food is local, small and slow.” ––Pursuitist http://bit.ly/zkzCs0

“…husband-and-wife team Colby and Megan Garrelts, chefs and owners of Bluestem Restaurant in Kansas City, work in season. They use produce at its flavor peak, and they do their best to use locally sourced ingredients. This ethos is clearly reflected in the way the recipes are organized in the couple’s new book, Bluestem the Cookbook: according to season. There are five total chapters, four for the seasons with the last one – “Essentials” – including recipes for sauces, stocks and finishing agents like flavored butters and bread crumbs that are found dotted throughout recipes in the book.” ––Sauce Magazine http://bit.ly/A0OYF7

“James Beard-nominated chef Colby Garrelts and his wife, pastry chef Megan Garrelts, worked in notable restaurants in Chicago, Las Vegas, and Los Angeles before opening Bluestem in Kansas City, Missouri. Written with lawyer-turned-food writer/photographer Lee (the formerly anonymous gourmand behind the Ulterior Epicure blog, ulteriorepicure.com), the Garreltses’ debut is a beautiful restaurant cookbook that makes it easy for advanced home cooks to construct an upscale, multicourse menu with wine pairings. Each seasonal section is divided into eight courses featuring elegant, contemporary dishes like Nettle Soup, Whipped Lemon Ricotta; Rack of Venison, Pickled Lady Apples; and White Coffee, Passion Fruit Parfait.” –Library Journal

“I recommend Quick-Fix Vegan for everyone: vegan or omnivorous, skilled or just novice in the kitchen. This cookbook will give you dozens of stellar recipes, all celebrating the diversity of options available to vegans and the broad taste spectrum available to our often misunderstood and mischaracterized approach to eating. This is not a lifestyle of deprivation, nor do we need to be spending hours on end preparing our meals. With talents like Robin Robertson contributing so many reliably great recipes, it couldn’t be a better time to be a healthful, food-loving and less time-crunched vegan.” —Chicago Vegan Examiner Marla Rose

“I consider Robin Robertson the Queen of Vegan Cookbooks…each one is filled to the brim with easy, delicious recipes which makes healthful vegan cooking accessible and tasty for everyone. This book contains a wide array of selections, using healthy and fresh ingredients. Along with her easy-to-use instructions, Robin makes cooking un-intimidating and exciting. The first recipe I tried and loved from this latest gem was Sweet Potato-Spinach Soup. It is the perfect blend of spicy and sweet, hearty and light.” —Julieanna Hever, toyourhealthnutrition.blogspot.com

“Robertson cuts to the chase and puts together good food simply. If you were thinking of slapping together a sandwich, you may as well make one of hers, full of vibrant veggies and flavors, instead of the same old pb and j. It doesn’t really take much more time…”It was a real pleasure making dishes from the book. Like everyone else, I don’t have a ton of time, so quick is always good. Reading and cooking from Robertson’s recipes, I admire the way her mind works. As a fellow recipe developer, I can appreciate a well-crafted recipe. These recipes are simplified, but still interesting, and follow the shortest path from point A to point B. Simple looks easy, but it takes skill to make it that way. I also appreciate the use of whole foods, like beans, nuts and seeds, and the near absence of mock meats. Just because you are in a hurry doesn’t mean you have to go in for vegan bologna or burgers every night, in Robertson’s kitchen.” —Robin Asbell’s The New Vegetarian

“A great go-to book for a busy day. But don’t be fooled, even though the recipes are quick to prepare they’re packed with flavor and nutrition.” —FromAtoVegan.com

“Robin Robertson’s new cookbook, Quick-Fix Vegan, was released at the beginning of October and we were so excited to receive a copy to review. We’re happy to say that we really like it, as expected. It’s a Robin Robertson cookbook, after all. … The recipes are truly quick and easy to follow and can be completed within 30 minutes (a huge plus!), making it a great go-to book for a busy day. But don’t be fooled, even though the recipes are quick to prepare they’re packed with flavor and nutrition. … There are many great recipes in this book and they are definitely those 30 minute or less variety; some books claim to have quick recipes, but this one really does! ” ––From A to Vegan http://bit.ly/rufokF

“If you’re a meat-eater suspicious of vegan and believe that all vegan food is mere sticks and nuts, you will be surprised by the flavor intensity and textural similarities to some of your favorite foods. So add some of these recipes to your weekly meals, maybe supplanting one meat meal for a vegan meal once a week. It’s an easy, non-threatening way to change up your routine and to sample some truly flavorful foods. What have you got to lose, except one more lump of meat to digest?” ––CervinItStraight.com http://bit.ly/iicu0I

“Robin Robertson has done it again. She has delivered a cookbook filled with delicious food. This time, all of these recipes can be made in 30 minutes for less. This is a wonderful thing for those of us who still need to eat but have little time on our hands. Instead of just making up pasta and dumping jarred spaghetti sauce on it, these dishes are full of life, flavor and nutrition, and can be made in about the same time as the aforementioned spaghetti. Dishes like Korean Hot Pot and Black Bean Sunburgers will make you think that you spent hours on each dish and did you know you could even have chocolate cheesecake squares in 30? This book would be great for just about anyone, but especially people with young families, students, and people who think they’re too busy to cook or eat well. Grab a copy, a few minutes, and you’ll be enjoying a delicious vegan dinner in no time, or less than 30 minutes. Highly recommended to everyone.” ––Vegan Culinary Experience

“I will just throw it out there and say that this book is one of the most complete vegan cookbooks I have seen so far. It starts with explanation of the basics like what to have in stock, kitchen equipment and time saving tips. There is a chapter of basic recipes about cooking from scratch and then the fun really starts. The offered recipes draw from a variety of cuisines and are easy to prepare. Unlike so many other cookbooks, this book really delivers what it promises: tasty, healthy and especially quick vegan meals. No fuss.” ––She Likes Bento http://bit.ly/pXYJu9

“Robin Robertson’s Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less will give the most time-pressed cooks the ability to prepare amazing, healthy, and speedy vegan meals in less than 30 minutes. It will not only save you time, but will save you money, too! … Chapter 1: Getting Started is a great guide to stocking and organizing your kitchen so that you will always have something quick and easy on hand…. The other nine chapters of the book are dedicated to recipes. … I really appreciate all the information Robin Robertson has offered in this book. I can practically add up how much money and time I’ll end up saving, and of course, how much healthier and more satisfying my meals will be!” ––VegKitchen http://bit.ly/qdDOPw

“There’s no longer a need for frantically searching for the best brisket recipes. Stephanie Pierson, author, food writer and brisket lover, has written a cookbook filled with only the best brisket recipes, accompanied by illustrations, poems, cartoons and musings. The Brisket Book has a recipe for everyone, and it’ll turn you into the star of any potluck.” –The Jewish Journal of Greater Los Angeles

“The Brisket Book is subtitled “a love story with recipes.” It literally had me laughing out loud with its cartoons, jokes, stories and more. If you are Jewish, Irish, or even a Texan, brisket is your soul food. The book pays homage with recipes, wine pairings, poems, and everything you need to know to make a version that will make you fall in love.” –Cooking with Amy

“Packed with history, wit, and expert opinions (including a list of 50 things about brisket that people disagree on), this book presents one of the world’s great comfort foods in all its lovable, chameleonlike glory, with recipes for corned beef, smoked brisket, Korean brisket soup, brisket burgers, and myriad Jewish braises, including Nach Waxman’s supposedly “most-Googled brisket recipe” of all, smothered in onions and virtually no liquid. It is undoubtedly, as the subtitle claims, “A Love Story with Recipes.” –The Philadelphia Inquirer

“This book will put you passionately over the moon for a meat cut that is often taken for granted…full of colorful, lively and sometimes surprising images; the pages are a joy to leaf through for their energetic mix of images, photos and text.” –Chicago Tribune

“Stephanie Pierson wants to knock pork off its pedestal, and THE BRISKET BOOK: A Love Story With Recipes (Andrews McMeel, $29.99) even has a flirtatious heifer on the cover. Pierson, a funny writer (and contributor to the food coverage at TheAtlantic.com), clears up the heifer-steer distinction and many others, but mostly gives many recipes and techniques, going to the experts — a long day with Christopher Kimball for a perfectionist brisket — to help explain how “a flaccid four-pound, gray-brown piece of beef, shaped roughly like the state of Tennessee” can “inspire Proustian prose, evoke the deepest pleasure, create indelible memories.” The answer, of course, is that everyone grew up eating it and it’s easy to cook. “With some food,” a friend of hers says, “there’s a right way and a wrong way. With brisket there’s only ‘my way.’ ”” ––The New York Times

“It is a cookbook. There are recipes here – 30 of them, in fact — many of which are curious innovations to the tried-and-true barbecued brisket, Jewish roast beef, or corned beef. But mostly, it is not a cookbook. It is, however, a collection of everything you can possibly brainstorm related to all things brisket. … But, the meat of any cookbook (pun intended) is the recipes therein, and Pierson has gone straight to the experts for her tidy collection of the same. The all-star list of beef wranglers who offer traditional and newfangled brisket recipes includes restaurateur John Besh (smoky New Orleans brisket), NYC’s Kitchen Arts & Letters bookshop owner Nach Waxman (Jewish brisket), Bill Niman of Niman Ranch (“branding brisket”), Chris Kimball of Cooks Illustrated (onion-braised brisket), and Jewish cooking maven Joan Nathan (brisket with ginger, orange peel, and tomato). Other recipes describe outré dishes like brisket in tahini, Cuban Creole stew, brisket noodle soup with Korean chile, and a “brisket burger.”” ––Stlmag.com http://bit.ly/rXoXOA

“Subtitled “A Love Story with Recipes” this collection of recipes and observations is so much more than that - it’s an enthusiastic guide to the best in briskets, rich and juicy with recipes, stories, humor and tips. … Brisket reigns supreme in this 208 page volume enlivened with dozens of photographs and illustrations. With this book author/journalist Stephanie Pierson has brought us the first and only book entirely devoted to brisket, and she’s done it with rare attention to details plus robust good humor. Enjoy!” ––Devine Caroline http://bit.ly/tQAw3X

“Stephanie Pierson doesn’t just love brisket. As Woody Allen would say she lrrrrrrvs it. She loves brisket so much it takes her almost 17 pages of clever brisket pontification in her new cookbook, “The Brisket Book: A Love Story With Recipes,”  before we get a glimpse of our very first recipe. … The Brisket Book is a cute book with more schtick than a Catskill comedian. And on page 90 we get our first real recipe! By now we know everything there is to know about the lowly brisket. It’s history. It’s location on the cow (sorry to my vegetarian friends). How to buy it. How to cook it. How to cut it. Tools. And rubs. And brines. And we’ve even been treated to a shot of man’s naked butt! … I did enjoy reading the recipes and looking for one that I could cook given my limitations at the time. Firstly, it was Yom Kippur and I wanted to make something that would cook all day while I was at Temple and be ready when I got home. Secondly, my oven is broken so I was going to have to use a crockpot (we put it on the deck so the smell wouldn’t tempt our fasting family). And lastly I didn’t want to sort through a lot of ingredients first thing in the morning before cooking the brisket. So I picked “Slow Cooker Brisket”. … I have to say this is one of the best versions I’ve done. It turned out perfectly! I recommend it.” ––TCJewfolk.com http://bit.ly/rNS7ev

“In her new book, Plum Gorgeous, a collection of 62 fruit-centric recipes, Oakland-based writer Romney Steele expresses a sentimental longing for days spent living with her children in an orchard at Big Sur. The text shows both a child’s enjoyment of and an adult’s passion for a place, a lifestyle, and a way of eating. Steele is often cryptic about those memories, but she’s transparent with the recipes, and wildly inspiring as she guides the reader through the fruits of each season and how to savor them in simple recipes for appetizers, salads, main dishes, condiments, sauces, and of course, desserts. In Sara Remington’s glowing photographs and added graphics, there is so much textural emphasis that we can almost imagine picking up the fork for a taste of what’s on the plate or plucking a fruit and popping it into our mouths. The book is stunningly designed to resemble a scrapbook of memories, but it might just as easily be an artist’s (or cook’s) idea journal filled with intentions to return to the orchard again and again to rediscover the treasures each season has to offer.” ––Edible East Bay http://bit.ly/ubpfLT

“This is peak time for melons, late-season figs and wild greens. Tomatoes are bursting off the vine, and fresh herbs are abundant. So [Romney] Steele combines those vibrant purples, greens and reds in a composed September Salad, adding paper-thin slices of prosciutto and drizzles of olive oil and oloroso sherry. Steele, who has a visual arts background, brings an artist’s eye to her newest book, “Plum Gorgeous“. Many of her edible masterpieces — and their recipes — were composed on the plate, where colorful fruits, salads and even cured meats come together. That riot of colors and textures can evoke memories and places, as well as flavors. Steele mixes nectarines, for example, with thinly sliced, cured ham — such as the Jambon Royale made by Niman Ranch — watercress and Marcona almonds for an autumnal salad she calls “my ode to Spain.” Serve it in the garden for a late-afternoon lunch, she says, with “gypsy music playing in the background.”" ––Mercury News http://bit.ly/pcOwjq

“If a cookbook can be romantic, this one surely is. “Plum Gorgeous” is the essence of simplicity and yet one of the most sophisticated books to cross our desks this year. The 60 sweet and savory recipes are divided among into four chapters: Citrus, Berries, Stone Fruit and Fall Fruit.” ––Oregon Live http://bit.ly/pKLSo0

“Plum Gorgeous will make you want to find the best fruits of the season and include them with every meal of the day.” ––Seattle Weekly http://bit.ly/ncKYFg

“With its deep red cover graced with a juicy halved plum, Romney Steele’s Plum Gorgeous appears to be a valentine to fruit. It’s a beautiful love letter to stone fruit at the prime of ripeness, complete with stories from the orchard, little poems and proverbs singing their praises, and of course, lavishly illustrated and elegant seasonal fruit recipes for both sweet and savory dishes.” ––Serious Eats http://bit.ly/q8ygl2

“Filled with full-page colour photographs and poetic asides, Plum Gorgeous is a delight for the senses. Romney Steel offers up 60 recipes, both savoury and sweet, that raise orchard fruits to a whole new level.” ––Living in the Kitchen with Puppies http://bit.ly/pFw6g8

“In sixty mouth-watering recipes, Steele captures the essence of cooking from the orchard and celebrates what she calls the “romance of fruit.” … This collection is divided into four main parts: Oranges of Memory; Still Life with Berries; Plum Gorgeous; and Beauty & Windfall. The recipes include such crowd pleasers as Pink Grapefruit Cassis Granita, a delicious alternative to sorbet, Honey-Lime Peaches with Crème Fraiche Clouds, a tasty French Apple Tart, and Kate’s Orange Marmalade. Most of the recipes in this marvelous collection are fairly easy to prepare.” ––Tucson Citizen http://bit.ly/qpSB7e

“Written by the granddaughter of Bill and Lolly Fassett, creators of Nepenthe Restaurant in Big Sur, “Plum Gorgeous” is a love letter to California’s delicious fruit, with artful type, charming photographs, whimsical drawings and lots of fun recipes.” ––Press Democrat http://bit.ly/nf2nGY

““Everyday Grilling” has more than 40 color photographs, an intro that covers all the basic tools and techniques — including ways to add an even bigger punch of flavor to the grilled food — followed by recipes that are clearly written with directions for cooking on both a charcoal flame or gas grill. It’s divided into five categories — Appetizers, Salads and Sandwiches, Vegetables, Main Dishes, Desserts — so you can easily create a five-course menu. How about a starter of Planked Big Easy Shrimp, followed by Baby Greens with Grilled Figs, Blue Cheese and Walnuts? Then an entrée of Grilled Carrots with Fresh Thyme and Wood-Grilled Cowboy Ribeye with Chipotle Butter. And for dessert? Grilled Banana Split. Now that’s a menu sure to please any crowd.” ––Signon San Diego http://bit.ly/n3fGwm

“Here’s what’s hot in the world of grilling: A new book from Sur La Table called Everyday Grilling: 50 Recipes From Appetizers to Desserts. With twists on classic faves — such as grilled corn with chipotle butter and cilantro — we think there’s something for everyone in the family. In addition to grilled recipes for every course, there are tips for cooking on gas and charcoal grills, along with ideas about using specialty gadgets.” ––Star-Telegram.com http://bit.ly/l7YHS3

“Who can resist the succulent tastes and savory scents of fresh food cooked on a hot grill? Indeed. With the approaching warm weather, more and more family cooks are retreating to their patios and backyards to grill. This reader-friendly cookbook suggests that instead of grilling the main course, why not the whole meal. “Everyday Grilling” features 50 recipes that allow cooks to do just that. … The bottom line is that this book proves that there is nothing that can’t be grilled. The easy-to-follow recipes are certain to turn a good summer meal into a great one.” –The Tuscon Citizen http://bit.ly/mmwVR8

“This book is a great reference whether you are experienced with grilling or just starting out. It contains over 50 easy recipes that you can master and use to impress your friends and family. …The photos are beautifully illustrated and will make you hungry for more.” ––Night Owl Reviews http://bit.ly/gQKTNS

“Sur la Table has come out with the perfect little book to inspire you to dust that grill off and put it to good use. There’s a little bit of everything in this book; Appetizers, Salads and Sandwiches, Vegetables, Main Dishes, and even Desserts! The portable size makes the book perfect for toting to the cottage and even makes for a great host or hostess gift. … All in all we found this book to be very inspiring, and very tasty!” ––Living in the Kitchen with Puppies http://bit.ly/hrFNdo

“[Everyday Grilling] includes 50 recipes covering everything from appetizers to salads, sandwiches, vegetables, main dishes, and desserts, and there are some great grilling tips too. An enticing photo sits next to each recipe, and I was immediately drawn to the grilled mozzarella and anchovies in chard leaves, the grilled cauliflower steaks with tahini sauce, and the grilled eggplant cannelloni with ricotta. There’s a stir-grilled chicken, mushroom, and baby bok choy dish prepared in a grill wok, and plank grilling recipes for salmon, shrimp, and papaya. There’s even a grilled banana split for dessert.” ––Lisa is Cooking http://bit.ly/h1wDTp

“Nate Tate, who lived and studied in Beijing, initially learned how to cook authentic Chinese cuisine from his housekeeper. He and his sister ultimately went on a three-month culinary trek covering almost 10,000 miles. Along the way, they convinced the people who cooked for them to teach them about Chinese food and share their recipes. The book includes lots of photos and essays along with recipes that cover numerous provinces. You’ll learn everything from how to make a lychee martini like a resident of Beijing to how to whip up Sichuan Hot Pot. There are sample menus so you can cook to impress your friends, and a helpful glossary in the back explains ingredients like sha cha sauce and how you use them.” ––Portland Press Herald http://bit.ly/q2lvkY

“Cooking instructor Lynn Alley, who already has The Gourmet Slow Cooker and The Gourmet Vegetarian Slow Cooker to her credit, has just released a third book, 50 Simple Soups for the Slow Cooker. Alley’s latest volume includes meatless recipes for classics, such as French onion soup, plus other full-flavored potages such as Garnet Yam soup with Coconut Cream and Spiced Apple Pie Soup. She likes the slow-cooker method for its ease, convenience and efficiency.” ––Lake County Journal http://bit.ly/rszDmi

“50 Simple Soups for the Slow Cooker, is a little gem of a book, packed full of delectable vegetarian and vegan soup recipes in its 84 pages. Author Alley, has written five cookbooks, three of them on slow cooking, writes articles on food and wine for a variety of publications, and has taught cooking classes in both the US and the south of France. The recipes span the globe; Indian, Italian, Russian, South American, Middle Eastern, etc. Color photos accompany many of the soups and the book is spiral bound, making it easy to cook from. There are tips and tricks for using your slow cooker effectively and for maximizing the flavor of your soups with different techniques and recipes. A great little book for soup lovers and slow cooker fans.” ––Kahakai Kitchen http://bit.ly/nrEJSt

“This book is tiny, tempting, and packed with mouthwatering photos that will make you feel warm and cozy…and long for cool days in which you can eat soup while relaxing at home. Or while tailgating in the Autumn weather. Or after cracking open a thermos at work. Aaaahhhh…. This is a small, simple book with just 51 recipes. But each recipe is a star in its own right. … This is a fun little book to add to your collection if you’re a soup lover, a fan of meals you can cook up in the slow cooker, a vegetarian…or if you simply wish to beef up your cookbook collection with a good book of tasty soups. I think it would also make a fabulous gift for someone heading off to college (with a slow cooker and an immersion blender alongside) or perhaps a young person or couple embarking on a new chapter in their life.” ––Girli Chef http://bit.ly/nwXO5d?

“”Quick-Fix Gluten Free” is a great introduction to what is OK for those with an allergy or intolerance to consume - and it makes it easy to keep those with and without gluten problems happy. … Even for those without gluten problems, the recipes in this book sound delicious. The top-of-the-morning muffins (page 9) are a breakfast-y homage to carrot cake, the fried green tomato salad with garlicky herb cheese and white beans (page 50) is a dish that would make any salad lover happy; and grilled chicken and beer kebabs (page 66) will make you want to fire up the grill stat!” ––The News Tribune http://bit.ly/njRLgZ

““Gluten-free professional chef Robert M. Landolphi proves that a gluten-free lifestyle doesn’t have to be bland and boring, labor-intensive, or time consuming inside Quick-Fix Gluten Free. In preparation for his follow-up to Gluten Free Every Day Cookbook, Landolphi queried fans about their biggest gluten-free challenges and created Quick-Fix Gluten Free in response to the dishes.” The book is divided into nine sections delving into: appetizers, breakfast, hearty internationally inspired dishes, fan favorite comfort foods, and decadent sweets and treats. Quick-Fix Gluten Free offers 100 fast and easily prepared recipes with recipes like: Cinnamon Dusted French Toast, Kickin’ Paella, Gnocchi with Roasted Garlic Butter and Parmesan Cheese, and Aunt Lil’s Rich and Creamy Cheesecake.” ––Babble http://bit.ly/rjpd2X

“For someone with celiac disease or gluten intolerance, eating well can be a struggle. And even today, with many gluten-free products on the grocery store shelves, a crusty baguette might seem only a far-off dream. Luckily, Chef Robert Landolphi has answers to those problems in a new cookbook entitled Quick-Fix Gluten Free. In his second volume on gluten-free cooking, Landolphi not only shortens the time it takes to prepare a satisfying variety of gluten-free foods; but offers recipes for hard-to-find homemade favorites such as crepes, corn dogs, pizza crust, Thanksgiving stuffing and, yes, a rosemary-garlic baguette. … Quick Fix Gluten-Free is, in fact, more than a collection of recipes and Landolphi’s personal anecdotes about what inspired them. It is also a manual of principles, techniques and equipment that greatly expand the home cook’s ability to create original gluten-free dishes of his or her own.” ––Tolland Patch http://bit.ly/pusXuD

“As the title suggests, a whimsical history of the tomato, this is not. He dispenses with the interesting anecdotes … in the first chapter, and then gets on to his real story, which is about how badly we treat the environment, and especially the workers, needed to grow off-season winter tomatoes in Florida.” ––The Daily Green http://bit.ly/pfJYGL

“Never eat a tomato from Florida. And to be safe, never eat a tomato in the wintertime. This excellent advice from Barry Estabrook, in his new book “Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit,” is based on his investigation into where tomatoes originated (the high deserts of South America), and the damage to our food supply wrought by the Florida Tomato Committee wielding absolute power over the size, shape, and degree of ripeness of every tomato that leaves Florida. Taste is not a consideration.” ––Daily Herald http://bit.ly/rmV92r

“If you are looking for a feel-good book, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry Estabrook isn’t it. In fact, if you aren’t prepared to be deeply disturbed, upset, angry, and disgusted, I don’t recommend reading this book at all. If, however, you are prepared to take the red pill, go down the rabbit hole, and wake up to some realities of the world, read Tomatoland. Read it now.” ––Blog Critics http://bit.ly/nVVd8n

“To Estabrook, the way we raise our tomatoes—and the way we eat them—shows our real food priorities. Constant availability—regardless of seasonality—matters more than taste or nutrition or the environment or labor rights. That’s life in Tomatoland. His book is well worth checking out.” ––Time http://ti.me/oKD6id

“Estabrook’s conclusion: “Florida’s tomato fields provide a stark example of what a food system looks like when all elements of sustainability are violated.” My conclusion: No more Florida tomatoes for me.” ––Greenbizz.com http://bit.ly/q2ZS7B

“The produce section in your local supermarket bulges, even in February, with a year-round supply of perfectly round, bright red-orange tomatoes. They almost seem like our birthright as Americans. But in a new book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry. ” ––National Catholic Reporter http://bit.ly/pcYP08

“Estabrook is the author of a new book, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. It lays out why supermarket tomatoes tend to taste so bad — and how they got that way.” ––NPR http://n.pr/n1TKGE

“It’s insane that tomatoes are grown [in Florida] at all, Barry Estabrook writes in his delectable and angry new book, Tomatoland. This volume simmers like a big, bright kettle of heirloom tomato sauce.” –The Chronicle Herald http://bit.ly/oZRkk0

“In Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, author Barry Estabrook makes sense of our contemporary tomato culture and reveals a less than sustainable, less than desirable, and less than delicious product that is fueled by our unyielding desire for tomato-like objects year round.” ––Care2 http://bit.ly/oVzPmK

“”Tomatoland” is a book that will raise the ire of people who stand on the opposite sides of many social and economic issues. Barry Estabrook’s book examines why tomatoes found in grocery store produce aisles and in restaurants look so good but taste so blah. The book focuses on Florida’s tomato industry, which is where about a third of the nation’s winter tomatoes come from.” ––South Bend Tribune http://bit.ly/rf4IxB

“Tomatoland is this year’s irresistibly juicy page turner.” ––Cook for Good http://bit.ly/qwEWe0

“Estabrook knows this topic extremely well, and is a great writer. Tomatoland is a quick read, but engaging and informative. I appreciated that he engaged in discussions of how and why tomatoes have become the vegetable we scorn in the grocery store, rather than just elaborating on or dramatizing the plight of tomato pickers. I’d recommend this book to anyone wanting to know more about large-scale tomato agriculture and its consequences on individuals and our food system as a whole.” ––Serious Eats http://bit.ly/qCkpgr

“Barry Estabrook “is a careful John McPhee-like observer” and that “the pleasures of ‘Tomatoland’ are real. They’re strong but subtle and sustained. Mr. Estabrook’s prose contains a mix of sweetness and acid, like a perfect homegrown tomato itself.”” ––The New York Times http://nyti.ms/qBvgxz

“In his new book, “Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit“, investigative journalist Barry Estabrook looks inside the Sunshine State’s tomato-growing industry. What he finds proves anything but appetizing.” ––Express Night Out http://bit.ly/mvm1Uv

“Estabrook, a freelance food writer whose work has appeared in The Atlantic, The New York Times and The Washington Post, looks at the life of today’s mass-produced tomato — and the environmental and human costs of the tomato industry — in his book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit. The book was based on a James Beard award-winning article which originally appeared in Gourmet Magazine, where Estabrook was a contributing editor before publication ceased in 2009.” ––NPR http://n.pr/imxpWZ

“”Tomatoland” by Barry Estabrook provides the answers to what’s wrong with the tomatoes served in our restaurants and sold in our stores for most of the year. He explains how most of the “fresh” tomatoes on those burgers, chicken sandwiches, etc., come from a Florida industry that cares nothing about taste and everything about cheap production, including the tolerance of modern forms of slavery. … Anyone with a taste for tomatoes should read “Tomatoland.” It is a powerful argument to eat locally, eat seasonally. ” ––Fredricksburg.com http://bit.ly/kZpcID

“Supermarket produce sections bulging with a year-round supply of perfectly round, bright red-orange tomatoes have become all but a national birthright. But in Tomatoland, which is based on his James Beard Award-winning article, “The Price of Tomatoes,” investigative food journalist Barry Estabrook reveals the huge human and environmental cost of the $5 billion fresh tomato industry.” ––Good Food World http://bit.ly/ixmnLw

“Mass-produced tomatoes have become redder, more tender and slightly more flavorful than the crunchy orange “cello-wrapped” specimens of a couple of decades ago, but the lives of the workers who grow and pick them haven’t improved much since Edward R. Murrow’s revealing and deservedly famous Harvest of Shame report of 1960, which contained the infamous quote, “We used to own our slaves; now we just rent them.” But bit by bit things have improved some, a story that’s told in detail and with insight and compassion by Barry Estabrook in his new book, “Tomatoland.” We can actually help them improve further. ” ––Mark Bittman, The New York Times Opinionator blog http://nyti.ms/mOlvn3

“I can’t say enough good things about Barry Estabrook’s new book Tomatoland. In his gentle, evocative prose, Estabrook tells the brutal story of what industrial agriculture has done to tomatoes and the workers who grow them.” ––Mother Jones http://bit.ly/k2tyZ2

“In his eye-opening new book, award-winning food journalist Barry Estabrook reveals the shocking truth about the modern tomato industry. In a gripping story of modern-day slavery, dangerous pesticides, and old-fashioned greed, Estabrook shows that the bland taste of most supermarket tomatoes is the least of their problems.” ––Take Part http://bit.ly/lL8iL6

“Tomatoland is Barry Estabrook’s expose of what’s wrong with the Tomato industry. Not least is the fact that illegal immigrants are working and living in slavery-like conditions.” ––New York Post http://nyp.st/lZzCbS

“Tomatoland made me ashamed that these crimes could take place in our country, and that so many of us benefit from them by eating cheap tomatoes year-round. Not that you could really call it a benefit, given how lousy those tomatoes actually taste. This book was written a full 50 years AFTER the documentary Harvest of Shame I alluded to before, and yet, little has changed since then. The biggest change in those 50 years is probably the skin color and the native language of the workers who are being exploited. I congratulate Estabrook on his incredible work, and I hope that this book is instrumental in changing things so that another similar story does not have to be told 50 years from now.” ––La Vida Locavor http://bit.ly/jatQxa

“ ‘Tomatoland’ (is) in the tradition of the best muckraking journalism, from Upton Sinclair’s ‘The Jungle’ to Eric Schlosser’s ‘Fast Food Nation.’ “ —Jane Black, The Washington Post

“Masterful.” —Mark Bittman, New York Times Opinion blog

“If you care about social justice—or eat tomatoes—read this account of the past, present, and future of a ubiquitous fruit.” —Corby Kummer, TheAtlantic.com

“Eye-opening exposé…thought-provoking.” —Publishers Weekly

“Estabrook adds some new dimensions to the outrageous…story of an industry that touches nearly every one of us living in fast-food nation.” —David Von Drehle, Time Magazine blog “Swampland”

“Our favorite fruit may not be quite as innocuous and delicious as it appears.” —Salon.com

“Vital information that every conscientious eater—and parents of eaters—ought to know.” —CivilEats.com

“Estabrook’s exposure of the resulting environmental and human tragedies places “Tomatoland” in the tradition of the best muckraking journalism, from Upton Sinclair’s “The Jungle” to Eric Schlosser’s “Fast Food Nation.”” ––The Washington Post http://wapo.st/mKyKhT

“Building on an award-winning article in the late, lamented Gourmet magazine, Estabrook adds some new dimensions to the outrageous, yet stubbornly persistent, story of an industry that touches nearly every one of us living in fast-food nation.” ––Time Swampland http://ti.me/js7Ihv

“Read award-winning journalist Barry Estabrook’s Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, and you won’t look at a tomato in the same way again. What began as an exposé on the slave-like working conditions faced by modern-day tomato workers (”The Price of Tomatoes,” Gourmet, March 2009) is now a book that paints a shocking behind-the-scenes picture of one of the most beloved fruits. The issues that Estabrook writes about in the book (as well as on his website politicsoftheplate.com) cannot be ignored by anyone who thinks of him/herself as a conscientious and informed consumer. In Tomatoland, Estabrook presents a cogent case for reform, challenging everyone to stand up for what is good not only for the taste buds and the wallet, but also for the soul.” –– Epicurious http://epi.us/lmUTUm

“In the new book, Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit, journalist Barry Estabrook traces the history of the tomato and discusses the ecological and human costs of bringing it to your table.” ––Miami New Times http://bit.ly/j3c5pY

“If you care about social justice—or eat tomatoes—read this account of the past, present, and future of a ubiquitous fruit … But it’s not just the picture of social justice and labor conditions that make Tomatoland such an important and readable book. It’s also the history of the tomato itself—how it got here from Peru, how it was bred to be the cotton softball (hardball, really) we know—and the future of the fruit that kept me racing through the galleys. For Barry gives hope at the end, for tomatoes you can feel good about buying and eating, and finds researchers who developed them and farmers who are already growing them commercially. Buy it, please!” ––The Atlantic http://bit.ly/kfCorb

“In his new book “Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit,” journalist Barry Eastabrook writes the biography of the modern tomato, revealing the environmental and human costs of big agribusiness. Eastabrook traces the history of the tomato from the wild tomato berries that once grew in abundance in the rocky foothills of the Andes to the most familiar salad staple on the planet. A true tomato devotee, Estabrook explains why our love for tomatoes is hurting not only field workers and the environment, but our taste buds, too.” ––Salon.com http://bit.ly/kHxGyI

“Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit, is a new book based on Barry Estabrook’s James Beard Award-winning 2010 article “The Price of Tomatoes.” In both pieces, Estabrook details everything that’s gone wrong with the modern tomato, and he argues this is a perfect example of everything that’s wrong with modern agriculture. The modern day tomato contains more salt, less flavor, and way fewer nutritive properties than ever before, and one county in Florida is responsible for growing one-third of the tomatoes in the USA. What if something were to go wrong there with a food borne pathogen. Holy crap! Tens of thousands could get sick before the word got out. Frightening.” ––Andrew Zimmern http://bit.ly/m9Cc1D

“Barry Estabrook scowls at the thought of industries growing tomatoes in fields. Ruins their taste, he says, and leads to other atrocities as well. Thus begins his investigation and book Tomatoland: How Modern Industrial Agriculture Destroyed our Most Alluring Fruit. … The Gourmet article on which the book is based won the 2010 James Beard Award for magazine feature writing.” ––USAToday interview with Barry Estabrook http://usat.ly/lWQoVg

“Forewarning: If you ever want to buy a grocery store tomato again, you should not read this review. Tomatoland by Barry Estabrook is a contrasting story of McMansions and crumbling shacks, the bright red, beauty pageant-worthy orbs on your $8 Angus burger versus the fruit sprayed with so many toxic chemicals they have caused serious birth defects and disfigurements, and farming empires worth millions supported by human trafficking. (Says Estabrook: “If you have ever eaten a tomato during the winter months, you have eaten a fruit picked by a slave.”)” ––LA Weekly http://bit.ly/jPJlfD

“Our enormous appetite for having pretty much any food available to us at anytime of year has led to a system where yes, you can have a tomato in February, but the cost is a lot more than the $1.25/lb you’re likely to pay at your local Wal-Mart. It comes at the cost of enormous environmental damage and shocking worker abuse. It utilizes thousands of migrant workers, some of whom are undocumented, and many of whom live and work in literal slave conditions. … Tomatoland is based on Estabrook’s James Beard Award-winning 2010 article “The Price of Tomatoes,” and is an in-depth investigation of what’s wrong with the modern tomato (and by extension, modern agriculture). It is vital information that every conscientious eater-and parents of eaters-ought to know. Hopefully, as more people read the book, they will begin to look beyond price, and start considering cost.” ––Huffington Post http://huff.to/iSXDvu

“[Food From Many Greek Kitchens is], the sort of solid, well-researched book that just happens to have stunning photos, not one dependent on them for attention. Because it is really Kiros’ authentic recipes, like hortopita (a savory pie filled with wild greens, fennel and dill), kokkoras krassatos (”wined rooster” — rooster simmered in red wine, tomatoes and spices and served over hilopites, homemade egg noodles) and pastelli (sesame and pistachio honey candies), that keep us turning the pages.” ––LA Weekly http://bit.ly/phuEG3

“British cookbook author Tessa Kiros’s culinary fluency knows no bounds. In prior works, she has mastered the fares of Finland (her mother’s home), Italy (where she currently resides) and now, Greece (her father is from Cyprus). Like her other published epicurean voyages, “Food From Many Greek Kitchens” is both a visual feast and an instant travel companion to home cooks. While recent authors have tackled Greek cuisine with a focus on modern-fusion takes, Ms. Kiros refreshingly sticks to the classic dishes served on family tables for holiday fêtes, religious observances and everyday meals. Chapters range from those devoted to vegetable preparations and heartier dishes (that require extra time in the oven) to indigenous baked goods, such as pita. We especially love the mezedes, a selection of appetizers like tomato fritters, grilled octopus and saganaki (fried cheese) with honey and sesame.” ––The Wall Street Journal http://on.wsj.com/pc3Vp5

“This is a cookbook that is also a journey into Greek culture with many beautiful photographs along with the author’s personal anecdotes about the food and celebrations of the region. Authentic Greek recipes are included for appetizers, soups, main dishes, breads, salads, and desserts.” ––Books and Chocolate http://bit.ly/jxtCEU

“Tessa Kiros‘ books are stunning. Falling Cloudberries and Venezia are rich with photographs of street life, food, culture, and good recipes. Food from Many Greek Kitchens is no exception.” ––Super Chef http://bit.ly/lOd8nR

“Tessa Kiros is many things, all of which add up to magic: she is a cook who wants to share her recipes; she is a writer whose words sing about the poetry of the kitchen; she is a lover of fresh ingredients that don’t need disguises. All of her work is honest and direct, aimed at the pleasure to be found in food. Kiros does not merely write recipes - she opens her arms to embrace the culture and ethos of the people. Born of a Greek-Cypriot father, her work reflects a profound understanding of Greek cuisine and culture. Her sensibility is attuned to people, and she writes with the pen of a poet. Working with photographer, Manos Chatzikonstantis, she creates a marriage of words and photographs so special that the reader is transported to Greece. Of course these recipes will succeed - we become Greek as we read Kiros’ work.” ––In Mamas Kitchen http://bit.ly/ir6HfW

“For an introduction to her book, “Food From Many Greek Kitchens,” author and world-traveler Tessa Kiros serves up simply the Greek alphabet — paired with an explanation of food beginning with each letter. And she follows it up with a glossary of Greek cooking terms. When you’re making 115 authentic Greek recipes, each including an explanation of the dish’s cultural significance, you’ll want to digest as much of an understanding of what it’s like to be a Greek cook as possible. “Some of the recipes are Kiros’ creations, others come from friends and family members, but all show appreciation for Greek cooking and life.”” ––CantonRep.com http://bit.ly/lRMWC2

“With a Greek-Cypriot father, a Finnish mother and a Russian great-great grandmother, London-born Tessa Kiros was born into a family with diverse culinary backgrounds. When Kiros was four years old, she moved with her family to South Africa and when she was 18, began traveling to learn about the cuisines and cultures of other places such as Australia, Greece and Mexico. Kiros’ experiences come to life through her cookbooks’ recipes and through the numerous reminiscences about the people and places she cares for. ” ––Bluffton Today http://bit.ly/jyquLb

“First of all, I love that these are meals that I would actually make for my family. The recipes are not too hoity toity or “out there.” I love that there are pictures to go with most of the recipes, and boy, they look yummy! I recommend this cookbook to all of you who want to experiment with new healthy foods and want to make delicious meals that everyone will enjoy.” ––Your World http://bit.ly/qIM8R8

Ann Gentry “understands … how to get finicky mini eaters to try new dishes.” —People.com

“Gentry is a pioneer in the world of vegan cuisine.” —She Knows/Miso Vegan

“Vegan Family Meals is filled with recipes that will appeal to all sorts of people.” —The Oregonian

“Feeding an entire family healthy, vegan fare while juggling a demanding career takes superpowers…or a copy of Vegan Family Meals! … Family Vegan Meals will educate and delight.” —Foodista

“This food is so delicious, clean, and good for you.” —NBC Style Goes Strong.com

“Ambitious” —Buffalo News

“Vegan Family Meals [is] less about converting you through environmental and health reasons and more about tempting your taste buds.” —Seattle Weekly

“A comprehensive resource on cooking healthy and delicious, family-style vegan food.” —Love to Know.com

“This book is a terrific resource.” —Cooking Nook

“Vegan Family Meals has the potential to be a fabulous cookbook for vegetarians, vegans, and even meat-eaters.” —The Examiner

“Gentry reminds us just how easy (and delicious) it is to build intriguing meals from plant-based ingredients.” —ReadyMade Magazine

“Whether you’re a time-strapped cook or a seasoned pro in the kitchen, Vegan Family Meals demystifies vegetarian and vegan cooking by offering more than 100 deliciously fresh and simple to prepare recipes, many of which are gluten free, and all of which are satisfying and healthy dishes for everyone to enjoy.” ––Books & Cooks & Recipes http://bit.ly/jBqiTk

“Ann Gentry in her new cookbook “Vegan Family Meals: Real Food for Everyone” goes far afield to showcase the wide variety of food that can fit in a vegan diet. … Interspersed throughout the easy-to-follow recipes are helpful pages such as Sea Vegetables and Plant Proteins, and Gentry defines potentially unfamiliar terms like agar, hiziki, quinoa and seitan, helpful for someone considering a vegan diet. The photographs on almost every page make it easy to choose a recipe and visualize the finished product, whether it’s Kung Pao Tofu and Vegetables, Curried Eggless Tofu Salad in a Pita, or a refreshing Ginger Smoothie. Other drool-worthy recipes: Pecan-and-cornmeal-crusted Tempeh with coconut-Sweet Potato Puree, Grecian Goddess Salad with Quinoa Tabbouleh and Lemon Vinaigrette, and Gentry’s personal breakfast favorite: Super Hippie Granola.” ––Santa Cruz Sentinel http://bit.ly/jQHrNv

“In her second book “Vegan Family Meals” author and restaurateur Ann Gentry adapts her Real Food Daily recipes which entice the likes of Alicia Silverstone, Ellen DeGeneres, Portia DeRossi, Zoe Deschanel, Ginnifer Goodwin and many others, so that you and your family can enjoy stellar health — without the price tag, attitude or staff of the glitterati. ” ––Westside Today http://bit.ly/mbX5PA

“Ann Gentry admits that adopting a vegan diet and eating healthier begins at home. … In Vegan Family Meals, she informs and empowers readers to cook fresh, healthy, flavorful food using only low-fat, low-cholesterol plant-based ingredients. In the introduction, Gentry explains her own reasons for being vegan (admitting that she eats fish and dairy on rare occasions), and makes an appeal for why you should too. She thankfully doesn’t get too preachy about this, though, and instead gets directly to the meat of the matter–vegan food can taste delicious. This makes Vegan Family Meals less about converting you through environmental and health reasons and more about tempting your taste buds. What follows are recipes for delicious dishes like oven-roasted sweet-potato fries, Szechuan noodles, adzuki bean soup, and blueberry corn pancakes.” ––Seattle Weekly http://bit.ly/inB2Yt

“For anyone interested in making preserves or who, like me, just likes collecting beautiful cookbooks–stop what you’re doing right now and run as fast as you can to your local book purveyor and get a copy. Every aspect of jam-making is explained in clear, thorough and beautiful detail, from process and equipment to the stages of cooking and the dreaded “setting point.” There are neat tricks for sterilizing, seasonal recipes and a whole back section that just talks about fruits. In fact the whole book has a quality I find irresistible in a cookbook–it’s a great read.” ––Sadie’s Table http://bit.ly/eNgwWI

“What I love about The Blue Chair Jam Cookbook (beyond the photos of course) is that it brings that same sense of wonder to each mixture… and encourages you to get the basic techniques of jamming, jellying and marmalading (is that really a word?) down so you can then make your own concoctions.” ––Lara Ferroni http://bit.ly/gR3lB3

“You’ll find yourself wanting to plunge a spoon into the sumptuous photos of fruit and all the gooey goodness they produce. Founder of Blue Chair Fruit Company, a San Francisco Bay Area small-batch jam company, Saunders guides readers in how to produce jams, jellies, marmalade, preserves, conserves and even pie fillings. She has the gourmet taste buds you’d expect (strawberry jam with aged balsamic and black pepper, anyone?), but equally relishes making more basic offerings (pear preserves, raspberry jam) into something to celebrate, a spoonful at a time.” ––Access Atlanta http://bit.ly/heiWyG

“No, Rachel Saunders could not be cuter. Nor could her jam recipes be more enticing. If you can’t get tayberries or, say, green almonds for an early summer peach jam, there’s still plenty to learn from this inventive young preserver.” ––New York Times Sunday Book Review http://nyti.ms/hHYmba

“This is the gift that will yield you gifts all year long. Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook.” ––Single Minded Women http://bit.ly/gV8yzz

“Rachel Saunders is clearly a fruit-obsessed sort, as evident by her hefty new book, The Blue Chair Jam Cookbook. … But you want to know about the recipes. Yes, they’re great. Saunders takes an ingredient — here, fruit — and plays with it differently every time.” ––LA Weekly http://bit.ly/hjeMW9

“This is a serious book for jam-makers wanting to expand their repertoires and understand the techniques of the jam-maker’s art. And the delightfully vintage look of the book is very special.” ––Stove Top Readings, naming The Blue Chair Jam Cookbook one of the best cookbooks of the year http://bit.ly/hUCvnl

“Wow. This is a BIG book, weighing in at 372 pages. It’s a hard cover, with a nice matte textured dust jacket and a sturdy sewn binding that helps the pages to stay flat when opened. The book is divided into three main sections, with bibliography, sources and an index in the end. There’s a very extensive introduction section that tells the story of Blue Chair Fruit and offers excellent definitions of the words ‘jam’, ‘jelly’ and ‘marmalade.’ Also very interesting is a section on fruit which covers such topics as seasonality, ripeness, sweetness and sourness/bitterness, texture, and perfume. Finally there’s several pages on preserving itself, with an emphasis on process and equipment. What really makes this shine are Sara Remington’s photographs that show the several stages a pot of jam goes through as it cooks down. This is done for both low-sugar and high-sugar jams as well as marmalades. Another bonus is Ms. Saunders method for testing doneness, which involves placing several spoons in the freezer and using them to cool off a small amount of jam to check for firmness and texture.” ––The Kitchn http://bit.ly/9Nuxyt

“I adore making jams, jellies, and preserves of all kinds. I love the process of making them, seeing my pantry full of beautiful glistening jars, and then giving them away. … So can you imagine how THRILLED I was to get The Blue Chair Jam Cookbook? I can’t even tell you.” ––Alexandra Hedrin Design http://bit.ly/bSEilR

“I have never met anyone more passionate about jam and marmalade than Rachel Saunders, and pretty sure I never will. … She recently came out with her first book, The Blue Chair Jam Cookbook, which includes nearly 120 recipes for jam and marmalade. It’s a comprehensive how-to that answers every question you’ve ever wanted to ask Grandma about how she makes jam that puts Smuckers to shame.” ––Serious Eats http://bit.ly/cKXdC4

“I’ve never canned or made preserves in my life, but i am assured the blue chair jam cookbook will help me overcome my fears. not to mention it’s so beautifully styled and photographed. It’s a coffee table book for certain, and one that i think will inspire even the most timid chef.” ––SF Girl By Bay http://bit.ly/d15fXh

“If anyone knows a thing or two about jamming, it’s Rachel Saunders. Saunders is the author of The Blue Chair Jam Cookbook, and founder of Blue Chair Fruit - her Oakland-based company that makes jams and marmalades from produce sourced from local organic farmers.” –CNN Eatocracy http://bit.ly/cHkTaa

“Founder of the Bay Area jam company Blue Chair Fruit Rachel Saunders has a passion for fruit which is evidenced in every recipe and mouth-watering illustration in this remarkable collection. She presents a loving, detailed discussions of various fruits, a technical section and, of course, her incomparable original recipes organized around the seasons of the year. THE BLUE CHAIR JAM COOKBOOK is the ultimate definitive guide for preparing jam and marmalade throughout the year. Highly recommended.” ––Gail Cooke http://bit.ly/aeo8lX

“Rachel Saunders’s The Blue Chair Jam Cookbook is the definitive jam and marmalade cookbook of the 21st century. In addition to offering more than 100 original jam, jelly, and marmalade recipes, master jam artisan Rachel Saunders shares all of her technical preserving knowledge, as well as her unique jam maker’s perspective on fruit. Rachel combines nostalgia with a modern, sustainable approach to creating fresh and vividly flavored preserves.” ––Baum http://tinyurl.com/378ppg5

“I have Rachel’s book, The Blue Chair Jam Cookbook. I absolutely love it. She has so many recipes and she shows you her tecniques for making the best jam in the world. I certainly learned a lot from her and I have been cooking jam for quite a while.” ––Lids, Jams and Jellies http://tinyurl.com/2brsbsu

“In The Blue Chair Jam Cookbook, Saunders explains the process she’s developed for making jam, and how she pairs it with a whole range of sweet and savory foods. The book includes nearly 120 original jam, jelly, and marmalade recipes inspired by the Bay Area’s vibrant year-round fruit supply.” ––Diablo Magazine http://bit.ly/acVbl1

“[The Blue Chair Jam Cookbook] is a thick-skinned, weighty tome about all things jammed, jellied, and preserved. A bible for the fruit lover. What Saunders does between the binding of this beautifully photographed book is marry nostalgia, the art of preserving, and modern sustainability. Hundreds of pages are detailed with descriptions of the process, the science behind the techniques, with special attention given to dozens of individual fruits. Saunders explores not only the unique characteristics of each fruit, but how flavors bloom and enhance with the addition of herbs, spices, and spirits. All together, The Blue Chair Jam Cookbook is a recipe: one part technique, one part unique flavor combinations, and two parts heart.” ––Foodista http://bit.ly/aoyMZv

“We’ve long loved the bright flavors found in Rachel Saunders’ Blue Chair Fruit preserves. But now that the veteran San Francisco-based preserver has unveiled her secrets in her new Blue Chair Jam Cookbook, we’re ready to try our hand at making her seasonally driven confitures at home.” ––Tasting Table http://bit.ly/br2O6L

“Saunders’ love for making jam, however, started over 10 years ago, when not only was the craft un-trendy, but there were hardly any modern cookbooks explaining how to make it. And though the New York native taught herself from old tomes like “Joy of Cooking,” you don’t have to. Her new work, “The Blue Chair Jam Cookbook,” filled with 120 inventive recipes, gorgeous photography and seasonal, sustainable methods, takes a modern approach to this lost art.” ––Metro http://bit.ly/byG19j

“The Blue Chair Jam Cookbook by Rachel Saunders is an intense look at jam making month by month.  It proves that there is always something in season which is worthy of plopping in the jam pan.” ––Culinaria Libris http://bit.ly/d4MKHx

“[The Blue Chair Jam Cookbook] is a complete and exquisite guide to making jam and marmalade at home. In addition to sharing 100+ recipes, Saunders walks you step-by-step through the process with in-depth explanations as well as photos of the various steps so you see exactly what each phase looks like.” ––Epicurious http://bit.ly/bKOBU

“”The Blue Chair Jam Cookbook“  offers a seasonal, sustainable approach to jam-making with tips on sourcing perfect fruit, and making marmalades and preserves, plus more than 100 recipes for everything from bergamot and grapefruit marmalade in January to a summery strawberry concoction made with black pepper and balsamic vinegar.” ––San Jose Mercury News http://bit.ly/cVSQsO

“”The Blue Chair Jam Cookbook” is the end result of 10 years of research and includes nearly 120 recipes - everything from marmalade to conserve. The best part - besides this hardcover book looking good enough to eat - is that Saunders organizes her recipes according to the season.  “Blue Chair” could well become the jam maker’s quintessential reference book.” ––SFGate http://bit.ly/aidliJ

“There are two views of the Midwest which Heartland sets out to defy: 1) that nothing grows there anymore except vast tracts of soy and wheat; and 2) that the food is traditional, bland and purged of ethnic flavor. The Midwest, Fertig counters, is the home of a burgeoning small-farm movement, a culinary heritage enriched by decades of immigration, and a host of artisanal producers: La Quercia’s smoked meats, Maytag blue cheese, Minnesota wild rice. The photographs are expansive, the recipes farmhouse-earthy — but also just a trifle chic, like a Farm Girl Cosmo made with rhubarb syrup.” ––NPR http://n.pr/lSFctm

“It’s time for the coasts relinquish their claim to being the center of our food culture: Heartland exists as a big, beautiful, delicious argument that what’s interesting and real in food is right here, right now.” ––Heavy Table http://bit.ly/iyUBFN

“Tethered to my desk but restless and prickly with an incipient case of Spring Fever, I found delicious respite with an armchair tour of the Midwest in Heartland, the newest addition to my cookbook library. Author Judith Fertig explores the soul of the Midwest family farm in a grand adventure that takes us from the forested hills and broad river valleys of her Ohio birthplace, through the Great Lakes, and then westward to the Kansas prairie she now calls home. … Judith is just the sort of companion you want on a road trip—enthusiastic, funny, curious, and above all, hungry! She has country girl’s instinct for a good story and quirky lore (Who knew you could judge a hen’s egg-laying potential by the color of her feet?) but it’s clear that she has an urbanite’s sophisticated palate. Her appreciation and appetite for the region’s bounty shaped the book’s 150 recipes, from Blue Plate Specials like “Heartland Daube with White Cheddar Polenta” to “Brewpub Cheese and Charcuterie on a Plank” inspired by a hearty working-man’s snack that sustained waves of Chicago’s immigrants at the corner tavern.” ––The Local Beet: Chicago http://bit.ly/jPIBFO

“Heartland’s terrific photos and engaging stories would make it a perfect coffee table book, if it were just that. But at its core Heartland is a cookbook, and an excellent one at that. … Heartland: The Cookbook is excellent — substantial enough to give, accessible enough to want, and practical enough to use.” ––Simple Good and Tasty http://bit.ly/iLQTcE

“The Overland Park, Kan., author’s fourth prairie-themed cookbook, “Heartland: The Cookbook,” is being hailed as a celebration of a region of the country “where farm-to-table isn’t a movement.” … The 283-page hardcover book undoubtedly is Fertig’s most beautiful cookbook on the subject. It also might be one of her most useful, with a focus on shorter preparation times and simpler cooking methods.” ––Eau Claire Now http://bit.ly/lnku3r

“Included along with stunning food and scenic photography on nearly every page are 150 recipes covering breakfast foods, dinner courses and desserts as well as a chapter on bread-making and a ready reference to online resources for the likes of heritage game, fresh lake trout and premium flour. Dinkel’s Bakery and Goose Island Brewing Co., two Chicago institutions, are among those listed. While Fertig cites our deep-rooted culinary traditions of the past, she also recognizes busy 21st century lifestyles. Her recipes are straightforward and keep an eye on shorter prep times and simpler cooking methods than those of yesteryear. ” ––Pioneer Press http://bit.ly/kOPoY0

“Everyone will enjoy this well-researched book, whether you were raised in the Midwest or have simply driven through and recollect the beauty of the landscape and rejoice in the people who love the place they call home. It’s full of remembrances, not only of the food, but of food purveyors, historical trivia, humorous stories (many by well-known Midwest authors), and pioneering memories. As the farm-to-table movement sweeps the country, here also are foods that will widely appeal. The collection of 150 recipes highlight the ethnic diversity of the peoples who settled this region of the country. They are well written and use modern cooking methods, so you can enjoy traditional favorites made in a fraction of the time.” ––Kitchen Gadget Gals http://bit.ly/kmxIwm

“What is also true for me and perhaps for you thoughts of home in the Midwest bring to mind good, hearty, healthful food. Not the kind we now find at drive-ins but the delicious homemade dishes we remember, and here they are again in this comprehensive, beautifully illustrated cookbook HEARTLAND. However, the author has put a definite twist on these recipes as all are made with very modern cooking methods ensuring not only easier preparation but a much shorter preparation time than our mothers knew. You’ll find recipes for breakfasts and brunches, appetizers, salads and soups, main dishes and desserts. There is 272 pages of pure enjoyment as in addition to recipes Fertig has included anecdotes, historical data, and quotations - all with a Midwestern flavor.” ––Beauty by the Books http://bit.ly/ghrZ1p

“Over the last 15 years, [Judith Fertig, a] prolific cookbook author has carved out an area of expertise by focusing on traditional Midwestern cuisine with a twist. Her fourth prairie-themed cookbook, “Heartland: The Cookbook”, is being hailed as a celebration of a region of the country “where farm-to-table isn’t a movement.” “Finally!” cookbook author and New York native Molly O’Neill proclaims boldly from the book jacket. “Someone who gets the Midwest, and loves the Midwest, and is not afraid to explain why the least-understood part of the nation is rapidly becoming a food scene worth getting to know.”” ––The Kansas City Star http://bit.ly/glb8mk

“Why wait around for a county or state fair when you can host a pie contest yourself? That’s the premise behind Gina Hyams’ new “Pie Contest in a Box”. The cheery red box includes a how-to handbook on logistics, contest themes and award-winning recipes, as well as a set of judges’ badges, score cards and, of course, blue ribbons.” ––Mercury News http://bit.ly/mL181w

“I first learned about Maida Heatter years ago in an issue of Saveur in which she was named The Queen of Cake. This quote from that story explains why I instantly became a fan: “A stranger from the Miami area once looked Maida up in the phone book and called her for help with a recipe that she just couldn’t make work. ‘I may have been crazy, but I invited her over to show her how to make it.’ (It turned out that the lady had been using margarine instead of butter and omitting the sugar, Maida recalls—still sounding a bit annoyed.)” I not only became a fan, but I realized she writes the kind of recipes you can definitely trust, so long as you actually follow the recipes. She really wants the reader to get things right, and the instructions for these pecan squares are a perfect example of that. She explains the how’s and why’s carefully, and I once again really enjoyed learning from her while baking.” ––Lisa is Cooking http://bit.ly/hgbO2z

“The oozy-goozy richness of warm cheese melted between two pieces of buttery toast is a combination that is hard to resist. Grilled cheese sandwiches can be an unstoppable addiction. They are comfort food that takes me back to lunchtime in my childhood home. Treats that make me smile. Especially grown-up versions, such as those created by cheese expert-cookbook author Laura Werlin. Her latest book, “Grilled Cheese, Please!“, offers contemporary approaches to the classic bread-and-cheese indulgence.” ––The Orange Country Register http://bit.ly/iSMsNZ

“Ms. Werlin, a respected cheese expert (may I say whiz?), has authored several other books, including the Beard Award-winning “The New American Cheese.” In “Grilled Cheese, Please!” she classifies cheeses by easy-to-find melters and those that are slightly more exotic, melters that don’t become stretchy, nonmelting but nutty (sometimes mixed with butter for the outside of the sandwich), and unique American artisan melting cheeses. She combines cheeses from different categories to get just the flavor she wants, such as non-stretchy blue and brie with easy melting mozzarella. (That combination also includes sliced pears.)” ––Central Jersey.com http://bit.ly/kg3yQc

“This book is full of good ideas, starting with her time-tested tips on making the best grilled cheeses, such as always grate the cheese.” ––The Star Press http://bit.ly/jsiYlJ

“If anyone had asked me if I needed a cookbook about grilled cheese, there’s no question I would have said no. Good thing no one ever asked, because Werlin’s book is as fun as it is informative. … Clearly Grilled Cheese, Please! would make a marvelous gift. (Is it too soon to mention Father’s Day?) But buy two. You’ll want to keep one on hand for yourself. There is, among others, a chocolate chip grilled cheese recipe you really don’t want to miss.” ––Al Dente http://bit.ly/ii6tuW

“Given the pain au fromage’s popularity, Werlin has just published Grilled Cheese, Please!, a followup to her Great Grilled Cheese book of 2004. The sequel was required, she says, because, “grilled cheese has grown up since that book was published.” ––The Times Colonist http://bit.ly/lNrHPN

“Think your taste buds have outgrown the grilled cheese sandwich? Think again. This childhood favorite has evolved into something quite sophisticated. Cheese expert and James Beard award-winner Laura Werlin recently released her second book dedicated to the ultimate comfort food sandwich. Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes takes this classic sandwich to new culinary heights. ” ––Syracuse News Times http://bit.ly/eVwwSa

“This book is full of good ideas, starting with her time-tested tips on making the best grilled cheeses, such as always grate the cheese. … From Pizza Grilled Cheese to Spring Pea Pesto and Fontina and Alpine Grilled Cheese with Pickled Shallots and Watercress, these aren’t processed-cheese-slices-on-Wonder bread creations. Though she does give a recipe for the “Ultimate Childhood Flashback” made with American cheese, mayonnaise, dill pickles and potato chips. There’s sure to be something that appeals to you, and just in time so you can properly celebrate April, which is, of course, National Grilled Cheese Month.” ––Pittsburgh Post-Gazette http://bit.ly/hLxdgJ

“Grilled cheese is one comfort food that almost everyone loves, and it’s truly the definition of perfection: crunchy, toasty bread with a gooey, yummy center and a soothing warmth that stays with you long after you’ve finished the sandwich. But sometimes you’d like a little variety, right? That’s when you need the creativity found in Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes by Laura Werlin. This new, compact hardbound book from a leading cheese maven and award-winning author will keep you and your family in melted-cheese heaven.” ––Star Telegram http://bit.ly/fVQxSQ

“”Toasty, nutty and fantabulously crunchy, with plenty of oozing cheese” is how Laura Werlin describes the perfect sandwich. Werlin has written five books on cheese, starting with The New American Cheese, and including not one but two books on grilled cheese (the latest is Grilled Cheese, Please!). … They’re the kind of recipes any cheese fanatic might dream about.” ––Food & Wine http://bit.ly/g31Srw

“Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes is author Laura Werlin’s fifth book on cheese! Delightfully presented, her cookbook on grilled cheese sandwiches in all forms is an inspirational take on an old favorite. … From Meat and Cheese to Around the World, cheese is comfort food, healthy food and offers what seems, an endless variety of choices, textures and flavors. Thick, glossy pages and pictures of her creations will make your mouth water within a few pages.” ––Portland Book Review http://bit.ly/i1oBn4

“James Beard award winning author and cheese expert Laura Werlin, has complied a cookbook that puts a new spin on an old classic. The fifty recipes that she has included in her latest work, Grilled Cheese, Please, are not only great dishes in their own right, but, in fact, childhood memories in the making for a whole new generation.” ––The Cookbook Man http://bit.ly/fPISQO

“The only thing more satisfying that an oozing, melty grilled cheese sandwich is, of course, more grilled cheese sandwiches. San Francisco food writer and James Beard award-winner Laura Werlin knows that best of all. Her newest cookbook, “Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes“, delivers on that gooey promise with every possible permutation of the toasty bread and melty muenster, manchego and mozzarella genre.” ––Mercury News http://bit.ly/hvdarx

“Grilled cheese sandwiches are kicked up several culinary notches in a new cookbook by Laura Werlin, a nationally renowned cheese expert and author of a previous collection, “Great Grilled Cheese.” The fifty recipes featured in her latest cookbook run the full spectrum, from the classic basic grilled cheese sandwich to the more exotic Mozzarella with Crispy Prosciutto and Broccoli Rabe. … This is an excellent collection. If you are a cheese lover, you should get a copy of this delectable book and dive head first into its wonderful oooey, gooey, cheesy recipes.” ––Tucson Citizen http://bit.ly/hT3ElH

“A recipe for moist, flavourful banana bread is a find. A half-dozen of them, all in one book, is a discovery. And if they all come together quickly with wonderful results, well, that’s a gold mine. Maida Heatter’s Cakes has no pictures, no fancy ingredients, no special techniques — only recipes. Each begins with a brief introduction, and each is backed by Heatter’s reputation as the doyenne of desserts. But a closer look reveals an enticing depth of variety for cakes — plain, fancy, chocolate, with fruit, with vegetables, with yeast, cheesecakes and baked breads. One thing is very clear after six days of harried baking: Everything turned out. Everything was delicious.” ––The Province http://bit.ly/kIiaw6

“It would be too easy to say that Maida Heatter epitomizes that “gets better with age” adage like a fine wine, and I have a feeling she has always been pretty fantastic to chat with, anyway. She’s not half bad with a brownie, either. If only we can all be so graceful — and hilarious — about our key lime pie presidential moments at a youthful 95.” ––Eat History http://bit.ly/megEXA

“The book is not encyclopedic, but definitely comprehensive with over 175 classic recipes and a primer on cake making basics. Cake recipes are divided into 10 categories including plain cakes, chocolate cakes, layer cakes, fancy cakes, cheesecakes, fruit and nut cakes, cakes with fruit or vegetables, yeast cakes, muffins and cupcakes, sweet breads and gingerbreads. There is also a bonus recipe section for ice cream lovers. Every category has numerous cakes that sound devilishly delicious.” ––Bite Club Eats http://bit.ly/hbIgsg

“Amy’s cookbook did not disappoint. There are technique tips, advice on how to help you cut back on the food bill, wine and menu selections, and a small section on splurges, too! All while staying focused on having a small budget and eating in stlye.” ––Dishin’ In The Kitchen http://bit.ly/foMDUz

“Given the current economic climate, I can’t imagine a more timely and relevant topic. McCoy knows that cutting back doesn’t have to mean eating poorly. It might mean eating less or eating differently, but it shouldn’t have to mean eating crap food. On the contrary, McCoy makes cooking on a budget look like great fun, which it is, as well as downright classy (note the back section on budget wines). She convincingly demonstrates that by planning and cooking your own meals, you really can save money and eat better (read: healthier and more enjoyably). She even breaks down the estimated costs for you.” ––Food on the Food http://tinyurl.com/2d7agre

“I was immediately excited to see what recipes Amy created on a budget as a good percentage of our budget goes to buying quality foods which automatically cost more. At least until the rest of America wises up, starts buying real food and then we watch the prices decrease. Her book begins with the background of how she started her blog and why – job loss (we all know that one these days) and a requirement to streamline spending on food. She shares her many smart ideas on cutting down food costs without sacrificing quality.” ––Savoring the Thyme http://bit.ly/cut8L5

“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

“The appeal of Amy McCoy’s “Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget,” lies in its phenomenal ability to balance good taste with a tight budget.” ––Bluffton Today http://www.npaper-wehaa.com/bluffton-today/2010/08/10/#?article=969398

“If you think eating inexpensively must equal unhealthy take-out, prepare to be enlightened. Amy McCoy, author of the blog and new cookbook, “Poor Girl Gourmet,” believes cheap and healthy food can be a reality in anyone’s life.” ––Radio Boston, Boston’s NPR Station http://www.wbur.org/2010/06/14/pour-girl-gourmet

““Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget,” [is] a 222-page book that features 83 gourmet recipes, all but seven of which can feed a family of four for $15 or less. The items in the book are divided into four categories — soups and salads, entrees, veggies and sides and bakery and desserts. There’s also a splurge section that includes meals priced in the $15 to $30 range. ” ––The Herald News http://bit.ly/cAQbPF

“The best part about this book is Amy’s creativity and sensibility behind each and every recipe.  With the turn of every page you will find good, clean, and fair ingredients combined together to make a delicious gourmet meal that won’t wipe out your firstborn’s college fund.  The recipes account for the cost of every ingredient used to prepare each dish down to the cent, allowing even the most sophisticated palate to eat well despite the effects of the current economic recession.” ––Slow Food USA http://bit.ly/cmJKTp

“Think eating inexpensively means hot dogs, mac and cheese, and cold cereal? Not quite.  Instead, eating frugally includes Honey-Balsamic Chicken Thighs, Ginger Soy Sirloin Tip Stir-Fry with Mushrooms, Roaster Butternut Squash Soup, and Oatmeal Wheat Beer Bread.  These, and many more, are some of the recipes included in Amy McCoy’s Poor Girl Gourmet. ” ––Examiner.com http://bit.ly/cUDIp0

“We have reviewed a slew of “frugal cookbooks” since the recession began. Poor Girl Gourmet by Amy McCoy is the first “budget” cookbook I have not tossed out. This book is fabulous no matter your budget. Amy McCoy loves to cook and she knows how. She and her husband shopped without regard for price or quantity before the recession hit them. Now, she still shops at Whole Foods and cooks tasty gourmet meals, but the difference is she plans her menus and draws on her family’s legacy of Italian home cooking. There are no compromises in this book. Her recipes are fabulous and exciting.” ––Dolce Dolce http://bit.ly/aO7icg

“If you want to eat like a queen on a  pauper’s budget – this is the book for you! It definitely earned a top 5 cookbook spot on my shelf!” ––Katy Shops http://bit.ly/dxFRzG

“A new cookbook might make it a little easier to eat well at less the cost. Massachusetts-based network and television producer Amy McCoy found herself out of work during the recent economic downturn. Out of necessity, she transformed herself from a willy-nilly food spender to a rather parsimonious consumer. Her reinvention led to a blog with the end result a delightful cookbook that offers up engaging stories, friendly advice, and savory recipes, all geared to save money but eat well.” ––Tucson Citizen http://bit.ly/bib04S

“After years of liberally spending on whatever gourmet foods she wanted, Amy McCoy had developed a gourmet palate.  With the economic downturn, she found dollars and cents challenged that palate.  Determined to eat delicious food she reined in her spending and devised ways to eat gourmet-style dishes without an astronomical food bill.  To share her discoveries, she created the poor girl gourmet blog. As she discovered both old and new ways of thrifty cooking, the blog became popular. Now she has compiled her information, discoveries, and creatiions in an easy-to-read book, organized along traditional lines, and filled with tips and recipes, all of which fall within the parameters of a well-calculated budget. ” ––In Mamas Kitchen http://inmamaskitchen.com/Book_Reviews/family_cookbooks/Poor_Girl_Gourmet.html

“Most of all, this cookbook brims with comforts of culinary ease. Many ingredients already are in our pantry. If not, a market visit is inexpensive as Amy pays careful mind to cost. Then, minimal work is asked of me in the kitchen. Burden-free. Worry-free. Minimal weight of moolah in my pocket. Maximum reward.” ––Palate to Pen http://www.palatetopen.com/?p=2297

“In her brand new cookbook, Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget, [Amy McCoy] takes us on a low-budget, high-quality food adventure, offering proven tips for eating wholesomely on the cheap, as well as providing reliable recipes to back the tips up. Her suggestions for frugal eating are one hundred percent applicable for every household and well worth reading about.” ––Simple Bites http://www.simplebites.net/10-tips-to-help-you-conserve-some-coin/

“Amy shows how to make healthy and delicious meals for four for under fifteen dollars, breaking each recipe down to dollars and cents. These are simple but gourmet meals that are presented in a friendly and conversational manner. You will be inspired to shop smarter, eat better, and save money.” ––Living in the Kitchen with Puppies http://bit.ly/c4bVgX

“You don’t have to pay a lot even if you love eating well, according to “Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget,” by cable television cooking personality Amy McCoy. … “Each recipe serves at least four people, so it’s perfect for families on a budget,” said the publisher. … Abundant recipes make up the bulk of the book, of course. Each is published with a section explaining how the author managed to make the dish and stay under her $15 price limit” ––Lincoln Courier http://bit.ly/bQWNRI

“In “Poor Girl Gourmet,” McCoy packs in scores of colorful recipes with short paragraphs explaining what inspired them. There are also tinted boxes telling readers the estimated cost of the meal for four people, and even what the cook can expect to pay for the individual ingredients. The cookbook also includes Poor Girl Gourmet Pointers for saving money, a section on wine values, menu suggestions for staying under a $15 meal budget, and even a “Splurges” chapter for when you want to crank it up to a $30 ceiling.” ––The Sun Chronicle http://www.thesunchronicle.com/articles/2010/06/02/features/7443314.txt

“I loved this cookbook because as a parent I want to serve and eat healthy foods without spending a lot of money but not scrimp on the taste of it. … There is roughly 84 recipes in the book and here is what I loved about that, there is a photo with every single recipe (BONUS for me) and with each recipe she has also broken down the cost of the items so it shows you what you end up saving on each meal.” ––Cindy’s Love of Books http://cindysloveofbooks.blogspot.com/2010/06/poor-girl-gourmet-review.html

“”Poor Girl Gourmet” is a great book for anyone looking to eat gourmet-style food but not break the bank doing it. Everything I tried was simple to make, most recipes don’t require special or “fancy” ingredients, and it all tasted great. There is a good variety of types of ingredients and food and it definitely has a gourmet edge. It is the kind of food you can enjoy as a weeknight meal, or comfortably serve to company. Most of the recipes are set for four people, but I found them easy to reduce if needed. I enjoyed this book and would recommend it for any foodie or foodie wanna-be who wants to eat well and wants some help saving money while doing so.  ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2010/05/cookbook-review-poor-girl-gourmet-eat.html

“Without the freelance work she’d done for 13 years, [Amy McCoy] kept cooking there in her Rehoboth kitchen — and then she started writing about it. She created the Poor Girl Gourmet blog and shared not just recipes but details on how she was learning to eat wonderfully without spending like she used to be able to do. … McCoy’s passion for fine food and her willingness to cook her way out of life’s unexpected twists and turns can inspire us on many levels. It can send us into the kitchen to cook her recipes for exceptional meals made with simple ingredients. It can encourage us that following our passion can sometimes lead to a new career or mission or way of life. … It will no doubt be welcome by home cooks near and far. It is a superior guide on how to create fine dining in your home inexpensively.” ––The Providence Journal http://www.projo.com/food/content/fd-poor_girl_gourmet_05-19-10_Q6IFT2A_v28.11c59574.html

“This beautiful cookbook features decadent and delectable recipes for foodies with limited budgets, but sophisticated tastes. The book includes: 83 budget gourmet recipes featuring seasonal ingredients, including soups and salads, entrees, vegetables and sides, bakery and desserts, and splurges. All but seven of the recipes are $15 or less and serve four. Recipe pricing is based on regular prices, non-GMO treated meats, and doesn’t require clipping coupons” –– Susie Said http://suzysaid.com/atlanta/index.php?page=stories&display=254

“Do you love gourmet food but can’t afford it in this recession? You’re in the same boat as author Amy McCoy, who started a blog on gourmet food on a budget after the economy took away her luxury life. The blog has now been turned into a cookbook featuring McCoy’s secret tips and recipes. The most helpful chapter of the entire book is entitled “Poor Girl Gourmet Pointers,” where McCoy tells readers how to get the most bang for their buck. Tips include cooking at home, planning meals for a week, minimizing wasting food and shopping in ethnic markets. The book is then divided into chapters based on type of course. Each recipe includes how many people it feeds, which is always at least four, how much it will cost and McCoy’s personal commentary on the dish. From espresso granita, serving four people for $1.57, to honey mustard and cider-marinated pork spareribs for four at $7.56, McCoy’s frugal expertise will save any reader a fortune. And just because the recipes are inexpensive doesn’t mean that the food isn’t just as delicious as a gourmet meal at any restaurant.” ––KansasCity.com http://www.kansascity.com/2010/05/05/1925624/as-summer-heats-up-so-do-options.html#ixzz0nAL2t6r4

“The Poor Girl Gourmet cookbook aims to dispel the myth that inexpensive food is of inferior quality, unhealthy, or difficult to prepare. Each meal for four costs $15 or less, with many of the recipes coming in at under $10. McCoy relies on techniques learned from her mother, grandmothers, and years of home cooking to create memorable meals from less expensive ingredients, and always with an eye toward quality and flavor.” ––Slow Food Rhode Island http://bit.ly/bXLlNW

“Filled with recipes for Southern standbys such as sweet potato biscuits (converted for making in a food processor), boiled peanuts (made in a slow cooker), short-cut barbecue (another slow-cooker technique), chicken and dumplings (made with rotisserie chicken), butter bean and bacon hummus (I’m not going to tell this secret!) and more, “Quick-Fix Southern” will teach you how to shorten the time to fix these favorites, and more.” ––The Post and Courier http://bit.ly/jJTcQR

“Rebecca Lang, contributing editor for Southern Living, knows it’s entirely possible to make mouth-watering Southern meals that don’t require hours in the kitchen. That’s the thrust of her cookbook, “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less“, which promises jiffy great-tasting, from-scratch meals without sacrificing flavor. All of Lang’s time-saving tips and recipes are in her cookbook. As someone who enjoys cooking, Lang also is aware that cooks need to get a good meal out so they can “attend to all the other 8,000 things” they need to do.” ––Charlotte Observer http://bit.ly/jjeHUB

“”[Quick-Fix Southern is] for people who are working and have the least amount of time to cook,” [Rebecca] Lang said. “But they still want to eat good, wholesome food.” All the recipes in the book require 30 minutes or less of hands-on time, Lang said. But it does not follow the trend of cookbooks that start recipes with a lot of pre-packaged ingredients. Her recipes use ingredients that are found around the edges of grocery stores. “It’s good, honest food from scratch, but still fast,” she said.” ––Online Athens http://bit.ly/hu7gpq

“​Rebecca Lang is a writer and cooking instructor based in Athens, Georgia. She travels the country teaching classes at cooking schools (and also at such places as Williams-Sonoma, Whole Foods and Central Market), and appears regularly in cooking segments on the nationally syndicated show Daytime. She is also a contributing editor for both Southern Living and myrecipes.com, and writes a monthly “Girls’ Night In” column for the latter. Her third cookbook, Quick-Fix Southern, has just been published, and–as the subtitle promises–delivers “homemade hospitality in 30 minutes or less.”" ––Houston Press http://bit.ly/hvuq9G

“Quick-Fix and Southern are two concepts that aren’t usually found together. The new cookbook by Rebecca Lang is an exception in that it serves up 115 Southern dishes that can be prepared in 30 minutes or less. I am pleased to report the recipes I tested from this collection exceeded all of my expectations. … In addition to being quick without sacrificing flavor, each recipe is simple to make and user-friendly. There are expert cooking tips and even tidbits of Southern history. … The Quick-Fix Southern Cookbook is authentic, accessible, and highly recommended.” ––Tucson Citizen http://bit.ly/f8xurL

“All the recipes I tried from Quick-Fix Southern worked very well. Author Rebecca Lang knows how to cook and this book reflects her talents. … “Quick-Fix Southern” is fun, light and breezy, and full of food that one wants to eat.” ––100 Miles http://bit.ly/eJLzHa

“The latest cookbook in [the quick-fix] genre is “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less” by Rebecca Lang, who is a contributing editor at Southern Living magazine. Lang revisits the classics, offering recipes for everything from mint juleps to fried green tomatoes, but adds a twist by suggesting some shortcuts.” ––The Portland Press Herald http://bit.ly/hK3WOL

“Summon up warmer climes from the comfort of your own kitchen with “Quick-Fix Southern,” a new cookbook by Southern Living magazine contributing editor Rebecca Lang. The recipes, designed to be prepared in 30 minutes or less, include such Dixie delights as icebox pickles, oyster dressing, sweet potato biscuits, mozzarella corn spoon bread and (rotisserie) chicken and dumplings. The slow-cooking stone-ground grits recipe for a crockpot is heaven sent.” ––Boston Herald http://bit.ly/e8evtk

“I found this to be a delightful book of recipes that can be fixed in a short time from appetizers to drinks to sip on the front porch or under the Magnolia tree to main dishes to deserts. The little hints and tips after each recipe really add to it. … There are several recipes that I want to try throughout the book.” ––Miss Lynn’s Books & More
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“Forget about the same old boring pasta salad or tuna casserole when you need to bring dinner to exhausted new parents, care for a friend recovering from surgery, or contribute to a business breakfast. Sara Quessenberry and Suzanne Schlosberg offer 125 great new recipes inside The Good Neighbor Cookbook. Uniquely divided by occasion rather than food category, chapters include: Get Well Soon, Bringing Home Baby, Welcome to the Neighborhood, Novel Ideas for Book Club, Block Parties, Barbeques and Family Get-Togethers, and Meet and Eat. ” ––Avid Reader Books http://bit.ly/eDDysP

“When it can seem at times that a sense of community is lacking, it’s amazing what food can do to help increase and strengthen it. Whether it’s one-on-one interaction or in a group setting, the authors make the case that the food can help make things a better and more enjoyable. From big life-changing events (having new baby, moving, recovering from an illness, and grieving) to something more ordinary (neighborhood parties, civic and religious group meetings, book club), food can help build and sustain relationships with people. The 125 recipes aren’t difficult but the authors present a wide array of foods: Stewed Chicken with Chickpeas and Lemon, Golden Raisin-Rosemary Scones, Spiced Coffee-Rubbed Baby Back Ribs, and Brown Sugar Swirl Coffee Cake, just to name a few.” ––Epicurious http://bit.ly/ei9nvo

“Neighborliness is seemingly a lot art to most of us. A cookbook to help those acts of kindness along is most welcome. ‘The Good Neighbor Cookbook’ is just that. … This cookbook is chock full of modern recipe suggestions specifically geared to the need at hand: the birth of a child; an illness; a new neighbor; block parties and barbecues; community, religious and business gatherings; book clubs; condolences. Each section offers recipes for that specific act of neighborliness. Additionally, there are tips for preparing food ahead, and how to package and transport it, all geared toward making it as easy as possible on the recipients. … ‘The Good Neighbor Cookbook’ will come in handy for anyone wanting to make that neighborly gesture of kindness. Whether looking for inspiration, or for last-minute ideas, this cookbook has it all.” ––100 Miles http://bit.ly/e3XADd

“Whether you’re welcoming a new baby, recovering from surgery or mourning the loss of a loved one, it’s nice when neighbors and friends bring food so you don’t have to think about what’s for dinner. I’ve been on both the receiving and giving end of this expression of love in the past year, and it’s not always easy to come up with a dish to share. “The Good Neighbor Cookbook” by Sara Quessenberry and Suzanne Schlosberg  offers 125 recipes, and dozens of tips to help you provide comfort in the form of food for people in need. ” –– Austin 360 http://bit.ly/hjlqB7

“The Good Neighbor Cookbook is designed for people who want to bring food that best suits the occasion. … Recipes are simple, fairly quick, fully from scratch, nutritious, and delicious. They are also well thought out. … In short, go get yourself a copy. You won’t regret it.” ––It’s Not Like a Cat http://bit.ly/hqMxF5

“I definitely recommend you check out a copy of The Good Neighbor Cookbook if you’re the type of person who loves the idea of sending some homemade comfort to loved ones and strangers alike. Or if you just want more delicious ideas and recipes for your arsenal…it’s packed with thoughtful ideas and delicious recipes.” ––Girl Chef http://bit.ly/ewGvvn

“Food is a wonderful way to connect with people, especially people in need. “The Good Neighbor Cookbook” by Sara Quessenberry and Suzanne Scholsberg (from Bend), has 125 recipes meant to be taken to someone else’s house. As Schlosberg says in the introduction, “One recipe doesn’t fit all occasions.” Some foods are too frivolous for the bereaved or too staid for a block party, so recipes are arranged by occasion: bringing home a baby, recuperating, welcoming to the neighborhood, block parties, group meetings, book clubs and condolences. … Each chapter contains both savory and sweet dishes that may include appetizers, breakfast foods, side dishes, one-pot meals and desserts. The book club chapter focuses on finger foods. Most recipes include a cook’s tip, explaining ingredients or giving cooking and reheating ideas. ” ––The Register Guard http://bit.ly/gKPfsK

“The Good Neighbor Cookbook is fabulous for many reasons, the biggest being that it’s about caring for others. Sure, you could make any one of these tempting dishes for yourself, but the spirit of the book is to support those around you. You know, like when a friend has a baby and everyone brings food so that the new parents don’t have to worry about cooking, or when you’ve got an event that you’re supposed to bring a dish for. These fast, simple, yet still impressively tasty recipes are perfect for transporting elsewhere, and they’re a lot of fun to make.” ––The Culinary Life http://bit.ly/elMQpp

“Stating that the inspiration for The Good Neighbor Cookbook was the kindness of a neighbor who delivered food after she herself had delivered a baby, Suzanne Schlosberg teamed up with chef Sara Quessenberry to devise recipes that will enrich the repertoire of anyone who likes to be a good neighbor (hopefully all of us!). “We’ve fashioned a book that offers one-stop recipe shopping for any good neighbor,” states Schlosberg. “Sara’s recipes, all easy to transport, are uniquely designed to nourish old and new friends - the exhausted mom nursing a newborn, the friend who’s feeling under the weather, the couple who just moved in down the block, the family in mourning.” Organized by occasion, the recipes are created to suit the type of event that brings out the good neighbor in us. In helpful sidebars the book includes practical tips for preparing food ahead of time or freezing dishes for later use, as well as suggestions for extra things to do to make an occasion even richer. ” ––In Mamas Kitchen http://bit.ly/iaxolG

“Homemade food is a labor of love, but it need not be laborious, author Suzanne Schlosberg tells foodies in her new cookbook. Schlosberg and co-author Sara Quessenberry do a fantastic job of proving this point in “The Good Neighbor Cookbook“, an extensive collection of recipes suited for all types of community gatherings. … Rather than being arranged by food category, “The Good Neighbor Cookbook” is separated into sections by occasion, such as “bringing home baby,” “get well soon” and “block parties and barbeques.” Each section contains recipes that especially suit the occasion - for example, the “get well soon” section contains instructions for making dishes that are flavorful but not overpowering, and that contain healing properties and immune-boosting nutrients. In addition to recipes, Quessenberry and Schlosberg include cooking tips on almost every page, as well as short how-to features, such as “how to organize a meal train” and “how to put your extra herbs to work.” Useful and timesaving tips such as how to prepare meals in advance, how to properly store items and preparation shortcuts are also provided. Most importantly, all of the recipes are for easy-to-transport items that ensure you are always able to say, “I care” with no fuss and no mess.” ––The Kansas City Star http://bit.ly/fUlC4l

“Do you have trouble figuring out what to fix for a neighbor who’s sick or just had a baby? Are you tired of fixing the same old thing for every potluck you go to? If you answered yes to those question, then The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg is for you. This cookbook is unique in that it is organized by occasion rather than by food category. The dishes are matched for the occasion – high-energy foods for new parents, nutrient packed foods for sick friends, etc. – and fairly simple to create. There are great tips included with almost every recipe and metric conversions and an index in the back.” ––Bermuda Onion http://bit.ly/ejohU1

“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

“Bacon often gets pigeonholed as a breakfast meat or a BLT filler, but with the I Love Bacon! cookbook, you can see just how versatile bacon really is. As for this cookbook, it is a collection of 50+ bacon recipes from some of America’s favorite chefs. There must be a bacon revolution going on in the US because in this book you will find bacon in everything from a Bloody Mary to cupcakes and ice cream. Most importantly, you can even learn how to make your own bacon from pork belly. Fantastic!” ––Culinaria Libris http://bit.ly/gUXB4H

… “‘I Love Bacon’ by Jayne Rockmill. Who doesn’t? This book contains 50 recipes from chefs across the country. Recipes to make your own bacon, followed by recipes for brunch to dessert ~ all using bacon. A portion of the proceeds from book sales will be donated to Share Our Strength and Food Bank for New York City.” –100 Miles http://bit.ly/eBi2FP

“The book begins with a chapter on how to cure your own bacon—classic, spicy, soy ginger, and Chinese style. And since we expect to see bacon at breakfast, there’s a brunch chapter with recipes like Bakon Mary Cocktail and Mediterranean BLTs. These are chef’s recipes so be prepared for emulsions, truffle oil, confits, and flan, which make it all fun for those cooking and eating.” ––Appetite for Books http://bit.ly/dJbiOQ

“Stops me in my tracks, mouth waters … must read! Too much fun to pass up! Plus, a portion of the proceeds are donated to the Food Bank for New York City and Share Our Strength.” ––Warren Brown picks Books for Foodies on Today http://on.today.com/gjCstR

“The name of this cookbook says it all, and if you’re a bacon fan, even a closet bacon-craving vegetarian (and you know who you are), the recipes in this book are worth considering.” ––Cervin It Straight http://bit.ly/iicu0I

“I love bacon. I really do, so this new cookbook is right up my alley as they say. It is called I Love Bacon! and contains just that – 50 yummy recipes, from appetizers to dessert, all of which contain bacon. … In this new cookbook, author Jayne Rockmill presents more than 50 bacon-themed recipes from some of America’s hottest chefs–from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others–along with mouthwatering photography. ” ––Cooking Nook http://bit.ly/eM32QN

“It’s 50 chef recipes collected by Jayne Rockmill in a book called “I Love Bacon“. Page through it and you’ve got spaghetti carbonara and bacon hash, Ming Tsai’s Bacon-Pineapple Fried Orzo and Cat Cora’s Pig Candy Ice Cream… I could go on, but what is there to say once you’ve read an ingredient list calling for 3 cups of heavy whipping cream and a pound of applewood-smoked bacon? … But it’s about more than an indulgence of richness. I’m even happier to see that bacon love hasn’t burned (or fried) its way out, seeing Rockmill say that proceeds from the book will be donated to Food Bank for New York City and to Share Our Strength, both organizations that do a great deal to help the hungry. There’s always more room to support organizations like that. Gotta love it.” ––Al Dente, Amazon Blogs http://bit.ly/9OhRus

“Bacon became a national obsession during the last few years, showing up in everything from cocktails to lip gloss. If you haven’t quite gotten over your own pork-infused infatuation, “I Love Bacon” is sure to satisfy. The book is a collection of more than 50 bacon recipes gathered by Jayne Rockmill from well-known chefs such as Cat Cora, Jasper White and Ming Tsai. Proceeds will go to the Food Bank for New York City and Share Our Strength, two charities working to fight hunger. Recipes run the gamut from a crispy pork belly stir fry with rice noodles to simpler fare like bacon mac-and-cheese. And yes, there are cocktails (a Bakon Mary stands in for the classic Bloody Mary) and desserts, including maple-bacon ice cream and chocolate-bacon cupcakes.” –Portland Press Herald http://bit.ly/8XljxF

“If you haven’t heard about the popular recipe book “I LOVE BACON!” then I can only assume you have either been very busy or simply taking a break from the world, off under the “proverbial” rock somewhere. This Recipe Book features a bunch of truly delicious bacon featured dishes, covering everything from brunch, soup, salads and side dishes to numerous meat, pasta and even fish entrées as well as cocktails and yes, of course there are lots of bacon dessert dishes to dive into.” ––Bacon Today http://bit.ly/9DLXcS

“Seriously, who doesn’t love bacon? … Jayne Rockmill has put together a book of bacon-loving recipes from brunch to dessert and everything in between - including making your own bacon! Contributing chefs from all over America include Cat Cora, Ming Tsai, Rick Tramonto and John Besh in this fund-raising book for the Food Bank for New York City and Share Our Strength.” –Living in the Kitchen with Puppies http://bit.ly/9vM23g

“Bacon - it’s what’s for dinner. And for appetizers. Also for dessert. The book by Jayne Rockmill features more than 50 bacon-themed recipes, including a few on simply making your own. But it goes well beyond classic cured bacon. These little piggies have gone uptown, with recipes such as Spicy Braised Bacon with Spagna Beans and Treviso Radicchio, and Veal and Foie Gras Meatloaf Wrapped in Bacon. Rockmill has compiled the recipes from leading chefs across the country, and the book contains short biographies of them - it’s a who’s who of the culinary world and a mini-course in some of the country’s top restaurants.” ––KansasCity.com http://bit.ly/d4T52M

“Just as the immigrants adapted the music from their homeland, they also adapted their cooking and created a food culture based on what was available to them in their Appalachian mountain settlements. Cider Beans, Wild Greens, and Dandelion Jelly by Joan Aller celebrates the food of southern Appalachia.” ––Culinaria Libris http://bit.ly/ePgcQX

“Featuring “down-home, soul-satisfying dishes,” Joan Aller’s cookbook is filled “with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains.”” ––Cooks & Books & Recipes http://bit.ly/c2zqOS

“Aller offers both modern and decades-old recipes — more than 100 in all. The recipes and accompanying photos will inspire you to create everything from Possum Trot Cowboy Gravy to Orange Flower Tea Cakes. But the real treasure is what you’ll learn about southern Appalachia culture and heritage” ––TimesDaily.com http://bit.ly/b66cxo

“In her latest cookbook, Cider Beans, Wild Greens, and Dandelion Jelly, Aller presents a taste of southern hospitality in the form of traditional Appalachian recipes that she has collected from inns, small-town restaurants and families throughout the region. Aller includes traditional and unique recipes for every meal of the day, as well as desserts, beverages and country store favorites that recall memories of simple, home-cooked food.” ––BlueRidgeCounty.com http://bit.ly/cMveJh

“[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/

“Joan Aller’s “Cider Beans, Wild Greens and Dandelion Jelly” tackles the foods of southern Appalachia with credit to the native and immigrant cultures that spawned them.” ––Associated Press

“Cider Beans, Wild Greens, and Dandelion Jelly by Joan E. Aller. This cookbook is more than just a collection of recipes, through its lush photography and stores that document the history, people, and places in the region, it takes readers into the very heart of southern Appalachia.” ––Tucson Citizen http://tucsoncitizen.com/cooking/2010/08/17/new-cookbook-features-tasty-recipes-from-southern-appalachia/

““Cider Beans, Wild Greens, and Dandelion Jelly,” by Joan E. Aller, includes more than 100 recipes, many accompanied with images and stories, for dishes made with foods prized by the people of southern Appalachia.” ––Bluffton Today http://www.npaper-wehaa.com/bluffton-today/2010/08/10/#?article=969398

“Joan Aller’s cookbook Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia reminds me of the way my grandparents cooked when I was coming up.” … So, if you’re looking for a nice introduction to Southern cuisine, or Southern Appalachia cuisine in particular, with all the history and folklore that goes along with it, then this book is for you.” ––Project Foodie http://bit.ly/9jSsUG

“”Cider Beans, Wild Greens, and Dandelion Jelly: Recipes From Southern Appalachia” by Joan E. Aller: Some of the dishes in this irresistibly titled book date to the 1800s. The inclusion of a Southern Appalachian dictionary shows it doesn’t take itself too seriously. A map of the eight states is a nice bonus. Worth investigating: old-fashioned root beer, corn cob jelly and an appetizer called Mississippi Sin that’s made with French bread, cream cheese, cheddar cheese, cooked ham, sour cream and a holy trinity of sweet onion, bell pepper and Worcestershire sauce.” ––NorthJersey.com http://bit.ly/9pHaOX

“In her beautiful new cookbook, Cider Beans, Wild Greens, and Dandelion Jelly, Joan E. Aller, an artist and Tennessee dweller, lovingly documents the foods and history of the Southern Appalachian mountain ranges she calls home. She offers grits and redeye gravy for breakfast, okra soup and Tennessee-style corn pone for lunch, and Mountain Fried Steak with Possum Trot Cowboy Gravy for dinner. Got a sweet tooth? There’s Mountain Molasses Stack Cake and George Washington Carver’s Sweet Potato Pie for dessert.” ––Cowboys and Indians http://www.cowboysindians.com/blog/post.jsp?id=1468

“Joan Aller is an artist by profession and fearless by nature. No soon had she painted her mailbox than she was off, photographing barns and bridges and learning the ways of her new neighbors. That led quickly to food — and five years of research. At the end, she had gorgeous photographs of Southern Appalachia, luscious photographs of Southern food, and 8,000 pages of recipes and history. The good news is that Ms. Aller and her editors put her work on a diet. The result is a 212-page book that was extravagantly handsome until my wife and I started dog-earing the pages. Silly us — we want to cook almost everything here.” ––Huffington Post http://huff.to/9AR2Ul

“Some of the dishes in this irresistibly titled book date to the 1800s. The inclusion of a southern Appalachian dictionary shows it doesn’t take itself too seriously. A map of the eight states is a nice bonus. Worth investigating: old-fashioned root beer, corn cob jelly and and an appetizer called Mississippi Sin that’s made with French bread, cream cheese, cheddar cheese, cooked ham, sour cream and a holy trinity of sweet onion, bell pepper and Worcestershire sauce. ” ––The Washington Post http://www.washingtonpost.com/wp-dyn/content/story/2010/06/15/ST2010061504657.html

“[Joan Aller] set out to document the history of [Southern Appalachia], from its landscape to its people and the food that sustained them. “It all started out very modestly. I started taking pictures of old barns and cabins and talking to people in the area. Then I started researching the different cultures that were here,” she said. The result of her work — which took five years from research to publication — was 8,000 pages of history and recipes that she and publishers at Andrews McMeel culled into a 212-page book.” ––Knox News http://www.knoxnews.com/news/2010/jun/10/new-cookbook-documents-areas-food-history/

“Reading the introduction to the just-released Cider Beans, Wild Greens, and Dandelion Jelly, you might think this is going to be one of those spiral-bound potluck affairs with Xeroxed photos and hundreds of recipe contributors.  Nope. This part history/part cookbook is brought to you by a major publishing house and includes beautiful photographs taken by Aller, a California native who moved to the mountains of Eastern Tennessee several decades ago. With today’s bookstore shelves so littered with cookbooks from food celebrities, bloggers and journalists, it can be easy to forget that everyday home cooks (cooks without blogs) write great cookbooks, too. Really great cookbooks.” ––LA Weekly http://bit.ly/cwd5hc

“It’s amazing to me that a book that is supposed to be a cookbook could transport me away like this one did. But Cider Beans, Wild Greens, and Dandelion Jelly isn’t just a typical cookbook. I found myself  totally immersed in the awesome photography of the Appalachian area, and also enjoying the history of the area. I was transported back in time to the days of my grandmother’s cooking through some of the recipes. … If you add but one new book to your cookbook shelf this year, let it be this one. You will not be disappointed at all.” ––Small Town Living http://stliving.com/?p=2926

“[Cider Beans, Wild Greens, and Dandelion Jelly] is local cooking, but it’s meant to be transporting. You really get a sense of a unique place and how the food there evolved through the centuries. The author, Joan E. Aller, is an artist with a home in the Appalachian Mountains and has made this pretty much a love letter with photos, history and resources. She’s collected recipes from friends, neighbors and innkeepers for a great mix of down-home and swanky food: cowboy gravy and trout cakes with remoulade; fry bread and lemon-pepper popovers; old-fashioned root beer and grilled okra with pine nuts.” ––Epicurious http://bit.ly/b2l1G4

“Featuring more than 150 recipes for down-home, soul-satisfying dishes, Cider Beans, Wild Greens, and Dandelion Jelly is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region.” ––Banana Smoothie http://bit.ly/dcdrhV

“Each region of the nation has its own cooking traditions and is known for certain foods. Joan Aller explores the tastes and traditions of the southern Appalachia in “Cider Beans, Wild Greens, and Dandelion Jelly“. There are more than 150 recipes, including everything from breakfast to beverages, so that you can try these Appalachian traditions in your own home. … The author submerges readers in Appalachian culture by providing a history of the region with accompanying photographs. Aller includes a short summary with each recipe about how she found it.” ––News Tribune http://bit.ly/ad37k4

“In Cider Beans, Wild Greens, and Dandelion Jelly, author Joan Aller has dedicated herself to recording the recipes and the by-ways of life in the southern Appalachians.  Aller writes of the region and its food with tenderness, understanding and respect. There are no recipes from Ma and Pa Kettle in these pages, but rather recipes that have been honed through time, and that reflect the different cultural influences that have shaped them. … With authenticity, and with great love for the traditions of the area, Aller offers recipes that speak of tradition, as well as newer recipes in the ever-changing landscape of cuisine.” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/regional_american_cookbooks/appalachia_ALLER.html

“As soon as I opened Cider Beans, Wild Greens and Dandelion Jelly Recipes of Southern Appalachia by Joan Aller I knew it was full of recipes that I had to cook this summer. … And make no mistake; these recipes are a chef’s take on country food. Aller’s recipes are fine-tuned with a simple elegance.     ––Dolce Dolce http://www.dolcedolce.com/?p=3562

“Fortunately, for all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance for “Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia” ––Appalachain News Express http://www.news-expressky.com/articles/2010/05/19/everyday_living/01book.txt

“The author [of Cider Beans, Wild Greens, and Dandelion Jelly], Joan E. Aller, lives on a dirt road surrounded by the Appalachian mountains. She lives a life that many of us dream of. A life of simplicity, serenity and comraderie with both humans and animal life. She has researched the history of the Appalachians and has compiled many recipes from the mountain folk as well as from many Inns and Restaurants.” ––Once A Week Vegan http://7shadesofvegan.blogspot.com/2010/05/mushrooms-stuffed-with-rice-and-greens.html

“Why is Venezia, Food and Dreams by Tessa Kiros my catch of the day? … You feel like a guest in a timeless, slightly unreal city.” ––Serge the Concierge http://www.sergetheconcierge.com

“Venezia is a book you can get lost in…. Whether you want to savor the city’s mysteries or its flavors, you’ll find satisfaction in these pages.” ––Fine Cooking

“Venezia breaks all of the current downsizing rules by offering an opulent journey into the heart of Venice…. Kiros’ poetic musings break up the book and make it as readable as Emily Dickinson.” ––Wine News

“The book itself is gorgeous - gilt edged with a velvet place marker and stunningly beautiful cover. For the author, Tessa Kiros, this book is more than just a cookbook. It became a personal journal, a travel guide, and a memoir about her love for Venice, Italy, and its special place in her heart - and palate. Cooks are treated to 105 amazing recipes and 120 color photographs focusing on the fascinating city and its famous fare.” ––Cooking Nook http://www.cookingnook.com/venezia.html

“I loved reading about Venetian food and culture, and the book took me back to my trip to Venice, just about 10 years ago! It is one of the most unique and mind-boggling places on earth. Kiros seems to have written two books about this city she clearly adores–it’s at once a well-done cookbook and artsy travelogue, with many photos bathed in Mediterranean sea-light. If you like Kiros’ style, this book will have you drooling and trolling expedia all at once” ––A Mingling of Tastes http://www.aminglingoftastes.com/2009/12/radicchio-risotto.html

“Lavish and sexy, Tessa Kiros’ latest paen to the glamorous side of global food culture zeroes in on Venice. Artsy travel photos share equal billing and space with tony maritime Italian recipes, which makes this as much a coffee-table book as anything else. Armchair cooking doesn’t get much more luxurious.” ––Denver Post, naming Venezia One of the Best Cookbooks of 2009 http://www.denverpost.com/headlines/ci_13895658

“The recipes are uncommon enough to captivate seasoned cooks without scaring off the beginners. Venice, a city of charming culinary delight, is worth a visit — whether through this book or in person. Just don’t send us the bill if you end up booking a flight to Venice after diving utensil-first into the contents of this book.” ––Slashfood http://www.slashfood.com/2009/11/23/venezia-cookbook-spotlight/

“For the well-traveled Tessa [Kiros], food is the true passport to a place, and if anyone is going to get the golden key to the city, she will. In a preface called “Eating in Venice”, she patiently guides us through the elements of a proper Venetian meal, from cicchetti and antipasto, through primo, secondi, contorni, to dolci and finally caffè. The book is similarly divided; having examined the separate courses of the meal, she offers the best examples of each one. With sections on ‘clams and carpaccio’, ‘zuppa and zattere’, not to mention a chapter devoted entirely to risotto, fans of Italian food will not be disappointed – this cookbook is a love letter to the unique cuisine of the floating city.”––Eat Magazine http://www.eatmagazine.ca/bookreviews/2009-11-17/venezia

“Tessa Kiros is a fabulous home cook, inspired by her childhood and family, her eclectic background, the Mediterranean, everything. This home cook also happens to be the author of some of the most beautiful cookbooks I have ever seen.” ––Eat Boutique http://www.eatboutique.com/2009/11/01/homemade-gnocchi-or-gnocchi-di-patate/

“To Tessa Kiros, Venice isn’t just a place to visit, it is also a place to discover inspiring magical moments. She shares these special moments with foodies and fans in Venezia: Food and Dreams. This stunning book is so much more than a cookbook. It’’s a personal journal, a travel guide, and a memoir about Tessa’s love for Venice, Italy, and its special place in her heart–and palate.In Venezia, cooks awake to 105 amazing recipes and 120 four-color photographs focusing on the fascinating city and its famous fare.” ––Italian Cooking Club http://italiancookingclub.com/2009/10/29/venezia/

“In this culinary love letter to and about Venice, Tessa Kiros has gathered traditional Veneziani recipes for your delectation. … The recipes are easy to follow, and before each she gives a little description of the dish or the process, or gives a serving suggestion.” ––Joan’s Books http://joansbooks.blogspot.com/2009/10/venezia-food-dreams.html

“[Tessa] Kiros is at home in the watery byways of Venice where she finds, not only poetry, but the dreams evoked by that magical city, and some of the best food that one can encounter in a country rich in its varied foods.  Venezia is as sumptuous as the city that inspired it.  With gilt edged pages, a velvet bookmark to save a favorite page, and photography that captures the life of the city and its food, this is sure to be the perfect gift for any lover of Italy and its food. Venezia is a cookbook with a difference. The work is about food, but is laced with comments from Kiros’ diary about Venice, the Venetians, the particular spell that Venice casts on a visitor.  The side comments are poetic, but it is the recipes with their brief introductions giving a bit of history, an insight to culture and the daily life of the Venetians that makes the work glow.” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/Italian_cooking/Venezia.html

“Glowing and bronzed, the book whispers from the shelf: open me. I am caught. It’s alluringly rich with memories and recipes, the food seductively photographed. I come away from the first read of Venezia: Food and Dreams enchanted.” ––Reviews by Christine http://reviewsbychristine.blogspot.com/2009/10/venezia-food-and-dreams-by-tessa-kiros.html

“I’d call Venezia: Food & Dreams a travel book except that author Tessa Kiros has compiled some great recipes.  … What is remarkable about this book are the glorious photos not just of the food but of Venice. They make you want to jump on the nearest water taxi. As for the words, Kiros writes a love story to the city and her prose is gracious and transporting.” ––The Providence Journal www.projo.com

“While Venezia certainly contains a number of uniquely delicious recipes, it cannot be called merely a cookbook but perhaps more appropriately referred to as a work of art. It is among the most beautiful books I’ve seen with a flower and food bedecked cover so inviting that you want to frame it plus gilt-edged pages, and a black velvet ribbon bookmark. … Venezia is a book to treasure and one to dream on.” ––Planet Book review http://www.planetbook.org/profiles/cail-cooke_18127_t

“Now Tessa Kiros (Falling Cloudberries, Apples for Jam) has published a cookbook worthy of the best aspects of that glorious city. Venezia: Food & Dreams is a book that looks like a jewelry box waiting to be opened. All edges are gilt, and the cover photo depicts broiled scallops in their shells, their tray draped in pink pearl strands and surrounded by roses, all lit by a Murano glass candle. It sounds a little cheesy, but like Venice, it’s not; instead, it is rich and glorious, like Venice herself… The beauty of this cookbook makes it a perfect gift as well as a book you will keep on your shelf for a long time.” ––7×7 Magazine http://ow.ly/sNe5

“What’s so inspiring about this collection, divided by course, is the variety of viewpoints coming from the contributing food bloggers. Most exciting for us going through the recipes was realizing we hadn’t heard of 75% of the contributing bloggers, and we know a lot of food bloggers (at least their sites and their food). This book reminded us that the world of food blogging is a powerhouse of innovation and creativity. And really good food.” ––Cooks, Books, & Recipes http://bit.ly/en5j7R

“[Foodista] organized the first international food blogging conference last year. From that grew an initiative to call for entries in a contest to select the 100 best blogs. More than 1,500 were received. After Foodista editors selected their 100 favorites, the next logical step was to publish a book with profiles of the bloggers plus a recipe from each. “Foodista Best of Food Blogs Cookbook” was published last month by Andrews McMeel. The book shows the passion, dedication and creativity of a food-blogging community that is truly international.” ––MLive http://bit.ly/ddT2iO

“…I’ve been really enjoying reading through Foodista Best of Food Blogs Cookbook, but it’s sort of like the modern world of information giving and gathering coming full circle–this compendium of common, shared, and eaten experiences that you want to pour over and revisit and, if you didn’t know it already, learn the stories behind. Foodista–an online, edit-able cooking encylopedia, launched only in 2009, and started as a food blog itself. The book began as a “Best of Food Blogs” contest, which not only brought in more than 1,500 entries in 3 short months, but many from far and beyond its Seattle home base. Food bloggers sent in recipes from New York City, Tokyo, Albany, British Columbia, Irvine… everywhere. Everyone, as they say, has gotta eat, right? Eventually, the editors–Sheri Wetherell, Barnaby Dorfman, and Colin Saunders–narrowed it down to the 100 best, and that’s what lies here.” ––BookClubs.barnesandnoble.com http://bit.ly/c0kTFA

“If you haven’t already put this lil’ gem on Santa’s Wishlist, get Foodista’s Best of Food Blogs Cookbook on that list. Because it’s way better than a pony or a BB gun. This cookbook will most certainly not shoot your eye out, and offer a ton of tasty recipes by fellow food bloggers. Win-win, right?? … The recipes have a range of flavors as well as skill levels, plus knowing each recipe was chosen from an individual food blog makes each item special and personal, knowing an individual is attached to each recipe and photo.” ––Wasabi Prime http://bit.ly/9evJWX

“Last year, some of the movers and shakers at Foodista.com announced a contest inviting bloggers to submit their favorite recipes and photos for possible inclusion in a proposed new cookbook. After almost a year of sifting through submissions, 99 winners were announced at the International Food Bloggers Conference in Seattle. This remarkable new cookbook features 100 of the “best of the best.” “Foodista” is divided into five main chapters: Cocktails and Appetizers; Soups and Salads; Main Dishes; Side Dishes; and Desserts. There are also metric conversions and equivalents in addition to a blog roll showing pictures of the contributors. This is a fun cookbook that illustrates how far we have come in perfecting American cuisine. Most of the recipes are fairly straight forward and accessible. Even though some require a little time and effort, the end result is the proof in the pudding and well worth the extra involvement.” ––The Tuscon Citizen http://bit.ly/bqxejr

“Want to discover new food blogs for recipes and stories? Here’s a cookbook that shows you the passion and diversity of food bloggers who love to cook, from Vegan Visitor’s Cedar-Smoked Asparagus Soup in Toronto to The Suitcase Chef’s Orangette Tea Sandwiches in Vermont. The folks at Foodista held a contest for the best blogger recipes and received 1500 entries in just three months. They counted votes from the Foodista community and announced the winners, compiling the top 100 into this large paperback, the Foodista Best of the Food Blogs Cookbook.” ––Will Write for Food http://bit.ly/bfnzJl

“A new cookbook aims to turn crowd-sourced material into crowd-pleasing plates, and among those whose eats are included are ten Southern California-based food bloggers. Though collecting a community’s recipes to compile in a publication is how many beloved cookbooks have come to be, The Best of Food Blogs Cookbook hails itself as the first to source the recipes from social media. It is published by Foodista, a public wiki for the culinarily-inclined.” ––Laist http://bit.ly/bVBJPs

“Not only are food blogs filled with interesting recipes and ideas, but often they are quite entertaining in their own right, and I have met some of my favourite people through food blogging. Imagine how excited I was to see some of their gorgeous, shining faces in a book! Foodista is the cooking encyclopedia everyone can edit. An online forum of tips, recipes and information, they have come out with a book of the top 100 recipes from contributing food bloggers.” ––Living in the Kitchen with Puppies http://bit.ly/dAm0f1

“Here’s a cookbook that’s so much more than a collection of recipes but also fun to read thanks to all the friendly folks who write about their common interest - good food. FOODISTA BEST OF FOOD BLOGS COOKBOOK holds 100 great recipes complete with photographs of completed dishes and contributors. No more bending over a keyboard searching the web for topnotch recipes and preparation advice. Then just when you think you might have found what you’re looking for how do you know it’s reliable? Thanks to a cookbook contest sponsored by foodista.com winners were announced this year at the International Food Bloggers Conference. Next, thanks to Andrews McMeel their guaranteed delicious recipes are now available in an eye-popping book also holding the winners’ photos, towns of origin, and blog sites.” ––Gail Cooke http://bit.ly/cOLrI8

“[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/

“I love this cookbook and find the recipes and the writing so inspiring (not to mention the gorgeous photography). In addition to the recipes, Tessa Kiros, the author, also offers lots of vignettes on childhood memories and on mothering her own children. It’s a delight!” ––Salt and Chocloate http://saltandchocolate.blogspot.com/2009/11/meatless-supper-7.html

” I’m not a foodie, barely a baker, and hardly a cook, but I love Apples for Jam, Tessa Kiros’s cookbook that is organized by color.  It’s impossible to ignore this gorgeous book design–spot gloss glowers on top of a pink and red cover that vibrates with joy. Inside, the book is a delight as well. The book is divided into sections by color (red and pink are my favorites!), filled with full page beauty shots of the food, family snapshots and doodles, and memories of Kiros’s childhood kitchen.” ––Each Penny Pretty http://eachpennypretty.blogspot.com/2009/09/weekend-read-apples-for-jam.html

“Apples for Jam is the third delightful book from Tessa Kiros. Inspired by the excitement and simplicity of childhood, Tessa has brought together recipes based around colourful, pure, fresh ingredients that create uncomplicated and delicious family meals. From the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, to the simplicity of rice pudding with nutmeg, this book weaves recipes with reflections and hopes. Alternative ingredients and options for serving suggestions are given for many of the recipes, extending their appeal. The evocative text and innovative recipes are complemented by beautiful photographs and illustrations Filled with comfort food and warm memories, Apples for Jam is a vibrant and charming cookbook for people who love food and life.” ––Cook-Books.com http://www.cook-books.com.au/ccp0-prodshow/apples-jam-tessa-kiros-new-hardcover-cookbook.html

“The text is lavish with color photos of surprisingly good looking young farmers, both male and female, and expectedly handsome produce. All these glamor shots amuse, but it is the simple but ingenious recipes that are so valuable. … Every recipe works.” ––San Francisco Examiner http://bit.ly/fchgaO

““Eating Local” might just as easily be named “Eating Well.”” ––Madison.com http://bit.ly/c5EjLM

” Janet Fletcher is the author of “Eating Local: The Cookbook Inspired by America’s Farmers.” The book was written for people who might not know what to do with lesser-known produce sold at farmers markets. It’s also geared towards members of community-supported agriculture programs. CSAs pay a farmer early in the year and get boxes of the farm’s yield during the growing season.” ––The Leader (Corning, NY) http://tinyurl.com/2eushwu

“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

“Instead of meal courses, Fletcher has divided the book into fruits and vegetables (with a small section on dairy and meats), so readers can flip to the ingredient they’re looking for - arugula, eggplant, sweet corn, for example - and related recipes. If the gorgeous photos don’t send you to your nearest farm stand, the recipes will: Creamy Red Onion Soup, Braised Peas and Fennel With Pecorino, and Peach and Boysenberry Cobbler.” ––The Columbus Dispatch http://bit.ly/bOVk4A

“Organized by vegetable, Eating Local shares the wisdom of farmers to guide you in eating smartly and creatively from whatever bounty comes your way.” ––KidoInfo http://bit.ly/dBBp1x

“As you can see the cover is beautiful, but I promise you that all of the 150+ photographs in this book are amazing. It features wonderful pictures of different types of produce that are just so bright and colorful. I have to warn you that this cookbook will make you want to visit your local farmer’s market! As lovely as the pictures are, Eating Local also is filled with so many delicious recipes. As you can see the cover is beautiful, but I promise you that all of the 150+ photographs in this book are amazing. It features wonderful pictures of different types of produce that are just so bright and colorful. I have to warn you that this cookbook will make you want to visit your local farmer’s market! As lovely as the pictures are, Eating Local also is filled with so many delicious recipes.” ––Booking Mama http://bit.ly/9UrQJB

“CSAs and farmers markets are a wonderful way to buy your produce, but figuring out how to get the produce home and then what to do with all that bounty is an ongoing issue, says Bay Area food writer Janet Fletcher. Her new book, “Eating Local, The Cookbook Inspired by America’s Farmers,” is a joint venture with Sur La Table. The cookware boutique’s corporate headquarters in Seattle is a drop-off point for CSA boxes in a pilot program the company hopes may eventually expand. The idea, Fletcher says, is “to make it easier for people to buy local, support local farms and get fresh food on their own table.”" ––Fresh Produce Talk http://bit.ly/bkMHDA

“In “Eating Local,” … cookbook author Janet Fletcher has partnered with Sur La Table to create a useful reference for anyone who’s ever wondered what to do with the parsnips at the bottom of their Community Supported Agriculture box; or for those who look longingly at a perfect bunch of squash blossoms at the farmers’ market, but pass them over for a more recognizable vegetable.” ––SFGate http://bit.ly/cU0JH3

“Eating Local is a gorgeous hardcover cookbook that is worth getting just to look at the photographs. But if you’re a Localvore or someone who tries to eat from the bounty of their garden, you’ll want to get Eating Local for the amazing recipes it offers.” ––Confessions of an Overworked Mom http://bit.ly/cd4FsP

“”Eating Local, the Cookbook Inspired by America’s Farmers,” by Sur la Table and Janet Fletcher. You can’t help but be hungry as you page through this volume of delight, with color photos of farmers and their crops and of stunning food from around the country. These recipes are all doable, and make the most of local produce, often as simple twists on favorites (Grilled Tomatoes With Pesto, anyone?).” ––Star Tribune http://bit.ly/a1uUKw

“The cookbook contains 150 recipes focused on ingredients that may be new to you or are in abundance during certain times of the year.  Do you know how to prepare the eggplant and arugula in your box?  No problem!  Just look up a recipe.  Do you need some fresh and interesting ways to prepare all that zucchini that florishes in August?  The answer is here.” ––Examiner.com http://bit.ly/aG8GSN

“Hot off the presses, “Eating Local” just crossed our desk, and already we can tell that it’s a keeper – one whose recipes will bring us back time and again, especially as farmers’ markets in our area share their bounty. Written by food journalist Janet Fletcher in conjunction with Sur La Table, a retailer of gourmet cooking utensils and related merchandise, this book instructs home cooks on how to make the most of the “localvoire” movement, that is, using foods of the immediate area sourced not too far from home.” ––Lake County Journal http://www.lakecountyjournals.com/articles/2010/06/14/39000451/index.xml

“The book is organized by ingredient, so as each fruit or vegetable comes into season, you can turn to that section to find several recipes highlighting the fresh ingredients.  Or, if you’re like me, you’ll pick your favorite vegetable (eggplant) and cook everything in that section. … Every recipe I’ve tried is surprisingly simple and delightfully fresh.” ––Alexandra Hedin http://alexandrahedin.blogspot.com/2010/06/read-it-eating-local.html

“This lovely cookbook is a farmers markets dream because the every single recipe had a fruit or vegetable included in it and perusing through it is like walking the stalls of our local farmers markets. Each page is bursting with fabulous produce and it’s like visiting a stand from a favorite farmer. The color, freshness and appeal of every recipe is a proud reminder of why so many of us try to eat local and support our farmers.” ––White on Rice Couple http://bit.ly/cknoE5

“Eating Local: The Cookbook Inspired by America’s Farmers is the latest issue from Sur La Table.  It is written by Janet Fletcher, a food writer with excellent credentials.  She was trained as a cook at the Culinary Institute of America and Chez Panisse Restaurant in Berkeley.  She won three James Beards awards for her food writing for the San Francisco Chronicle and she’s authored or co-authored 20 cookbooks.  She’s a Master Gardener, too. So you can expect great recipes to help you make the most of your deliveries from a CSA (Community Supported Agriculture) farm, your local farmer’s market, or your own veggie plots. The book also includes techniques for preserving seasonal food so none of your precious crop need go to waste. It also takes you behind the scenes so you can learn what a CSA farmer’s life is like, through photos and interviews.” ––Fresh Dirt, Sunset.com http://freshdirt.sunset.com/2010/05/opportunities-to-meet-your-local-farmers-at-sur-la-table.html

“James Beard Award-winning writer Janet Fletcher is garnering considerable buzz for her newest cookbook, “Eating Local: The Cookbook Inspired by America’s Farmers“, with its glorious photographs and 150 tempting recipes. Stories and images from 10 small family farms are interspersed among recipes” ––Mercury News http://www.mercurynews.com/ci_15063075?IADID=Search-www.mercurynews.com-www.mercurynews.com

“This one is the book you give as a gift to your locavore friends when they invite you to the beach house for a week. Like most Sur La Table books, it’s a feast for the eyes: lushly photographed, and somehow both elegant and earthy. Haven’t got any friends with a beach house? Yeah, me neither, actually. Fortunately, Eating Local cooks as good as it looks.” ––NPR http://www.npr.org/templates/story/story.php?storyId=127062738

“Thousands of Americans purchase their groceries from supermarkets, fully aware that their groceries have probably been imported from halfway around the world. But what few realize is that meats, cheese, fruits and vegetables from local sources are not only fresher, but they’re often also cheaper and taste better. Sur La Table and Janet Fletcher’s new cookbook celebrates this, and teaches Americans how to cook with more local, fresh ingredients so they can enjoy food that much more.” ––KansasCity.com http://bit.ly/dtYprI

“This newest collection from Sur La Table (The Art and Soul of Baking; Things Cooks Love) is perfect for Community Supported Agriculture (CSA) subscribers and farmers’ market fans looking for ideas on how to use their produce. James Beard Award–winning food writer Fletcher profiles ten American farms with CSA programs. Since the book focuses on fresh, seasonal produce, recipes are organized by primary ingredient rather than course.” ––Library Journal http://bit.ly/cgM5H7

“Going cold turkey on pasta, bread, cereal, pastries or cake isn’t easy. That’s why Landolphi decided to write the “Gluten Free Every Day Cookbook”. The Johnson and Wales graduate developed a host of dishes that his wife could eat without missing the staples of her former diet, and he wanted to share them with others. The recipes include a Pecorino Pizza Crust, Corn Bread, Flaky Buttermilk Biscuits and Zucchini-Spice Bread.” ––Savor San Antonio http://bit.ly/aePnk2

“In a true labor of love, chef Robert Landolphi has created the Gluten Free Every Day Cookbook, overflowing with more than a hundred diverse recipes. When the culinary graduate of Johnson & Whales University found out that his wife was diagnosed with celiac disease, he dedicated his life to creating gluten-free dishes that she could enjoy. With meals that highlight all food categories, from appetizers to desserts, he has opened the door to a new type of cooking that can bring joy and satisfaction to anyone’s kitchen and palate.” ––Gayot.com http://bit.ly/cViEU9

“I LOVE this cookbook! With over 100 EASY recipes, it’s becoming my ‘go to’ cookbook. … For a newbie Gluten Free cook like myself, I soaked in all the wonderful information that Landolphi had to share. … Then you move on to the recipes. And what I truly enjoyed about this book was that I could find BASIC recipes. Like biscuits for Sunday dinner and delicious cookie and cake recipes to satisfy my sweet tooth. … All in all, the Gluten Free Everyday Cookbook is a must for any new or even seasoned Gluten Free chef.” ––The Not So Perfect Housewife http://imthenotsoperfecthousewife.blogspot.com

““The recipes have been tried, tested, and tweaked by my best critics, including those with and without gluten intolerance.  This has been a personal goal: that any person tasting these dishes would not even notice that they are gluten free.” -Robert Landolphi” ––The Leader Online http://www.the-leader.com

“The first book I looked at was “Gluten Free Every Day” by Robert M. Landolphi.  This book was just what I was looking for in terms of a basic introduction on eating Gluten Free.” ––Project Foodie http://www.projectfoodie.com

“Robert Landolphi has created a cookbook to savor.” ––Gluten Intolerance Group Magazine

“Gluten free doesn’t have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook. Landolphi is the up and coming gluten-free cookbook author. His dishes aren’t just delicious, they’re also quick and easy, and take living without wheat from endurable to enjoyable.” ––Imaginary Kitchen http://www.imaginary-kitchen.com/2009/12/13/gluten-free-every-day-cookbook-more-than-100-easy-and-delicious-recipes-from-the-gluten-free-chef/

“Some gluten-free cookbook recipes require the skills of a master chef or patisserie - but not the Gluten Free Every Day Cookbook. The simplicity in shopping for the ingredients and the ease in preparing these recipes, enthusiastically demonstrates that cooking gluten-free can not only be effortless, but also exciting and tasty. The no-fuss recipes are fantastic for families with schedules full of weekday activities, college students or busy career-driven folks. To keep things simple, many of the recipes are made with 10 or less ingredients, and use ingredients that are found in mainstream supermarkets, which eliminates that extra trip to a specialty food store. Many even use commercially bought gluten-free cookies, crackers, and broths for quick and easy pie crusts, breading and stocks for soup, chowders and gravies.” ––Relish Magazine http://www.relishmag.com/article/35697.html

“If you have a need for a gluten free cookbook because of health issues you will want to grab this book immediately. … Robert Landolphi really knows how to create delicious gluten free recipes.He is a trained chef whose wife found out several years ago that she has celiac disease. … Not only has Robert developed over 100 wonderful gluten free recipes, he also includes a section in this book that shows you how to cook gluten free, so you get a sense of how to convert your own favorite recipes into gluten free.” ––Gluten Free Cookbook http://www.cookingnook.com/gluten-free-cookbook.html

“With a life-long love of cooking, a culinary arts degree from Johnson & Wales University and the desire to create good gluten -free meals and desserts to keep my wife healthy, I dove into experimenting. Using various combinations of chestnut, sorghum, tapioca, corn and rice flours, as well as many of the gluten-free products on the market today, I began to develop a repertoire of dishes that Angela could eat. The Gluten Free Every Day Cookbook is truly a labor of love: my love for culinary arts; my love for my wife and desire for her to stay healthy, strong and happy; and a deep and resounding love for our children. Perhaps our boys are the real inspiration, for without the existence of a gluten-free diet for their mother, they may never have been conceived.” ––Interview with Robert Landolphi on Gluten Free Easy http://glutenfreeeasy.com/chef/landolphi.asp

“Some of the recipes are simple. Some of the recipes take time, and have more than a few ingredients. But good things take time. And this book was easy to understand and the directions were easy to follow. The recipes were DELICIOUS! Really good. Like you can count on them when company’s coming over. Anyway, I haven’t felt this good about very many GF cookbooks! This one’s a keeper. ” ––Celiac Underground http://celiacunderground.blogspot.com/2009/09/gluten-free-every-day-cookbook-by.html

“I tried many of the 100 or so recipes in this book- everything from appetizers to desserts.  Almost every recipe turned out incredible, and my gluten eating friends and family raved about how flavorful they were.” ––Gluten Free Food Reviews http://glutenfreefoodreviews.com/gluten-free-every-day-cookbook

“From my experience, you really can’t go wrong with any of the recipes!  They are all easy and yummy!” ––Gluten Free Experience http://glutenfreeexpedition.typepad.com/gluten_free_expedition/2009/08/gf-cookbook-review-gluten-free-every-day-.html

“(Robert Landolphi’s)  first chapter is on Gluten Free Basics, he explains the flours and starches in a very basic way, I’ve been gluten free for 4 years and I learned a few things. I feel like I have a greater understanding of which flours I can interchange with other flours. He gives good directions to a beginning cook too, (or a good refresher). He explains how to zest fruit, caramelize  onions, toast nuts…. lot’s of good information.” ––Gluten Free Greenie http://glutenfreegreenie.blogspot.com/2009/07/gluten-free-every-day-cookbook-review.html

“Rob (Landolphi) trained at Johnson and Wales, so I knew the recipes would be great, but I was worried about them being difficult. But they couldn’t be easier!! This cookbook really is for every day. The recipes are simple! Umm…Vanilla Cookie Piecrust with only 4 ingredients!!?! Yes!” ––Gluten Hates Me http://www.glutenhatesme.com/2009/07/easyand-gluten-free-plus-giveaway.html

“The cookbook is really great for the new gluten-free cook, but it is also good to have in a veteran’s repertoire. So if you’re searching for a cookbook to help mix things up – this is the one for you.” ––The Savvy Celiac http://thesavvyceliac.com/2009/07/23/review-new-cookbook-offers-quick-gluten-free-education-and-recipes/

“I like the easy, family friendly recipes in the Gluten Free Every Day Cookbook . I wish I had a copy of it when I was newly gluten free, as it has great tips and advice on gluten free cooking that would have cleared up much of the confusion I felt back then. I appreciate this cookbook at this point on my gluten free journey simply because the recipes are so appealing.” ––Gluten Free Taste of Home http://glutenfreetasteofhome.blogspot.com/2009/07/tri-spiced-onion-rings-with-horseradish.html

“With more and more people asking for gluten-free items, a cache of flavorful recipes that cut out wheat can be a valuable resource to have on hand. Author Robert M. Landolphi, a Johnson and Wales University-educated chef and culinary instructor, developed Gluten Free Every Day Cookbook as a “labor of love” for his wife, Angela, who suffered severely for years with undiagnosed Celiac disease.” ––Food Management http://food-management.com/entrees/poultry/articles/gluten-free-every-0609/index.html

“One of my favorite features of this cookbook is that at the beginning of each chapter the first couple of pages are tips and tricks for ingredients and methods involved in making the recipes in that chapter. I love that I don’t have to look far for a little help if I’m not quite sure how to do something involved in a recipe such as which thickening agent to use or a pie crust tutorial.” ––Living Without Wheat http://livingwithoutwheat.blogspot.com/2009/07/gluten-free-everyday-cookbook-review.html

“What impressed me most about the cookbook is its first chapter – Gluten Free Basics.  This chapter lists every conceivable gluten-free flour, starch, nut-flour, binding agent, etc.  It explains which ones are best for which applications and how to combine them.  It also explains how to store, and how long to store, each one.   ” ––Gluten Free Sox Fan http://glutenfreesoxfan.wordpress.com/2009/07/08/gluten-free-every-day-cookbook/

“Gluten Free Every Day Cookbook by Robert M. Landolphi is an inexpensive, easy to use book.  Along with more than 100 easy and delicious recipes, it includes chapters on gluten-free basics and and a chef’s perspective on eating out. You will also find useful information at the beginning of several of the chapters.” ––Gluten-Free Homemaker http://www.glutenfreehomemaker.com/2009/07/cookbook-review-giveaway.html

“I will tell that the section on gluten free pie crusts is worth the price, even if you didn’t use another recipe in the book. I made a “Blaspberry” pie, which is a combination of blueberries and raspberries. The pie crust turned out to be the flakiest, crispiest, most delicious gluten free crust I’ve ever made.” ––Fire and Salt http://fireandsalt.blogspot.com/2009/06/gluten-free-cookbook-review-part-2.html

“Two things that really strike me about this book at first glance are: one, I have most of the ingredients used in the book in my pantry already and two, the recipes appear straight forward and as the title suggests, easy enough to prepare everyday.” ––Fire and Salt http://fireandsalt.blogspot.com/2009/05/gluten-free-cookbook-review-part-1.html

“Not having a lot of practice cooking gluten-free, the most valuable section in the book for me became Landolphi’s chapter on ” Gluten-Free Basics”, which contains comprehensive information on the numerous flours, starches, nut meals and seeds that are used in gluten-free cooking. This section includes information on the taste, appearance, nutritional value and even storage guidelines of these ingredients and is very valuable to the less-experienced GF cook.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/05/cookbook-review-gluten-free-everyday.html

“I think this carrot cake recipe from Robert M. Landophi’s Gluten Free Every Day Cookbook will make all cake lovers happy, regardless of dietary restrictions.The formula is easy and reliable, and the result is a dense, moist texture and spicy, intense carrot flavor. The tangy vanilla-rich cream cheese frosting is, well, frosting on the cake. Even better, the presence of brown rice flour and carrots add extra fiber and nutrients to the dessert.” ––Rochester Democrat and Chronicle http://www.democratandchronicle.com/article/20090526/LIVING/905260309/1032/ Three+flours+replace+wheat+to+make+a+ carrot+cake+gluten-free

“In addition to providing recipes from appetizers to desserts, Landolphi gives a rundown of alternate flours and other ingredients you’ll need. He explains what each can be substituted for and why they’ll work; he wants you to understand his recipes.” ––Houston Chronicle, by Diane Cowen http://www.chron.com/disp/story.mpl/health/6431782.html

“Landolphi put his training as a professional chef toward developing gluten-free recipes after his wife was diagnosed with celiac disease. “Gluten Free” is his ode to Angela. Accompanying the 100 recipes are ingredient glossaries, cooking tips and techniques and advice for eating away from home.” ––The Modesto Bee http://www.modbee.com/life/taste/story/710020.html

“In “Gluten Free Every Day Cookbook,” Robert Landolphi includes more than 100 quick, easy recipes for soups, entrees, side dishes, desserts and even breads. What makes the cookbook most user-friendly, however, is its rundown of alternative flours and starches, and basic directions for how to combine them effectively in various recipes.” ––Honolulu Star Bulletin http://www.starbulletin.com/features/20090520_Gluten-free_philosophy.html

““The recipes in my Gluten Free Every Day Cookbook are the kinds of dishes that people who have celiac disease and are on a gluten-free diet thought they’d never be able to eat again,” says Landolphi, a certified culinary arts instructor, chef, and culinary operations manager at UConn. “You don’t have to give up the foods you love.”” ––University of Connecticut Advance http://www.advance.uconn.edu/2009/090521/09052108.htm

“In creating this book, Tramonto has shared his secrets of not only cooking, but of the entire process of preparing food. The personal touches in this cookbook bring at-home-chefs into the kitchen with Tramonto and his friends” ––Gayot.com http://bit.ly/bT9Or8

“From the great family setting on the cover to the photographs inside you can feel the love Rick has for his family and food. Each chapter begins with an explanation of Rick’s ideas and philosophies about the recipes in that chapter.  Then each recipe has a short description and thought from Rick.  These short notes provide the reader with keen insights into just what makes Rick tick, in a food sense. Each chapter can be considered the course of a meal.  And as you move through the courses not only do you get the recipe, but you also get tidbits of information that make preparation and cooking even easier.” ––The BBQ Grail http://bit.ly/ct0Jt8

“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

“My experience with this book was a good one from start to finish. … This book is meant to bring all [Rick Tramonto] knows, and his experiences as a professional chef, to the home cook. He succeeds quite well at doing so.” ––Books Cooking By Ingredient http://bookscookingmy.blogspot.com/2010/08/check-out-steak-with-friends-at-home.html

““The title of this book says it all:  This is about eating steak dinners with good friends and enjoying all that implies,” states Tramonto.  Except it doesn’t stop at steaks.  It also includes hot and cold appetizers, salads, soups and sandwiches, fish and seafood, sauces, stocks, dressings, marinades, and syrups, other meat and poultry, side dishes, and desserts.  Shew! … It’s simple and honest food which I think was Chef Tramonto’s goal.  If so, he succeeded and this is definitely a go-to book for a family dinner on the weekend, or a casual yet nice dinner with friends.” ––100 Miles http://www.100miles.com/review-steak-with-friends/

“Here’s a corrective spit in the eye to mediocre steakhouses everywhere. … In this lavishly photographed cookbook, Tramonto provides clear and precise steps for preparing the perfect steak. Most of steak recipes here are for the outdoor grill, but he also offers his interpretations of classic steak house preparations such as Steak au Poivre. Steak with Friends keeps steak front and center, but there are other alternatives big in flavor and presentation: Grilled Pork Chops with Mushroom-Sausage Stuffing, Stuffed Leg of Lamb with Grilled Ramp Pesto, Grilled Chicken with Roasted Squash Salad, Cedar-Plank Salmon with Mustard and Maple and Grilled Shrimp with Garlic and Ginger.” ––Stovetop Readings http://bit.ly/b8EJnO

“Steak with Friends: At Home with Rick Tramonto is not your average ‘fire-up the grill’ manual. Established chef and cookbook author Rick Tramonto kicks the genre up a notch with fabulous appetizers and stunning preparation. His food is far from fussy; the flavours are robust and complex. His tips for BBQ beginners are invaluable. … There are tasty recipes for chicken, fish, and lamb too – and sinful desserts.” ––Dolce Dolce http://www.dolcedolce.com/?tag=rick-tramonto

“Nationally renowned chef Rick Tramonto has been an executive chef in the Chicago area for more than thirty years. He has won numerous awards and compiled six previous cookbooks including “Tru: A Cookbook from the Legendary Chicago Restaurant” and “American Brasserie,” both bestsellers. His latest collection focuses on steak and seafood along with the delicious accompaniments ranging from appetizers to desserts. In the hands of a pro like Tramonto, a steak isn’t necessarily just a steak but rather a gift from the gods. His cookbook features 150 recipes divided into 12 chapters: Cold Appetizers; Hot Appetizers; Salads; Soups and Sandwiches; Fish and Seafood; Steak on a Plate; Steak and Beef Classics; Steak Toppers, Rubs, and Glazes; Sauces, Stocks, Dressings, Marinades, and Syrups; Other Meat and Poultry; Side Dishes; and Desserts. There are also sections devoted to sources, metric conversions and equivalents.” ––Tucson Citizen http://tucsoncitizen.com/cooking/2010/05/26/peppercorn-steak-featured-in-new-rick-tramonto-cookbook/

“With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family, Steak with Friends: At Home, with Rick Tramonto is for anyone who loves grilling or cooking at home with friends and family.” ––Cooking Nook http://www.cookingnook.com/steak-with-friends.html

“The 150 recipes for steak and seafood, along with side dishes and desserts in Steak With Friends are geared toward home chefs.  Written in a light, conversational tone Tramonto makes it clear that you don’t have to be a professional chef to cook a great meal. ” ––CommitmentNow http://bit.ly/9EJTcO

“[Steak with Friends is] devoted to home cooking for casual entertaining. It’s full of ideas for gathering friends around the grill and sharing fun, hearty meals, and it’s also about cooking the things that partner well with steak. So, in addition to steak recipes, you’ll find soups, salads, cedar-plank salmon with mustard and maple, rubs and sauces, grilled chicken with roasted squash salad, bread pudding with gruyere and shitake mushrooms, waffle-battered onion rings with maple-chili sauce, and even desserts. And, while this book is all about entertaining at home, it is clearly from a chef’s perspective with recipes like pan-seared foie gras with peaches and mint, hamachi sashimi with pineapple bubbles (foam), and filet oscar topped with an asparagus and crab salad layered with bread cut in rounds the size of the filet. I like that about this book. I appreciate learning chefs’ techniques as they’re adapted for home cooking.” ––Lisa is Cooking http://bit.ly/9NYyA7

“Just a glance at the book shows the Chicago culinary great in a different light. From scripture passages sprinkled throughout its pages to casual photos of family and friends enjoying table time and suggestions for music to play while cooking (everything from his favorite Led Zeppelin to Billy Joel, Elton John, Frank Sinatra, the Beatles and Metallica), Tramonto’s new work is not only a fun read but it sheds an interesting light on the man who takes his artistry to the hilt on the global culinary stage. Seen throughout “Steak with Friends,” co-written with Mary Goodbody, is Tramonto the family man, music lover, provider of plain good hospitality, simply great home cook and cordial host.” ––nwi.com http://bit.ly/908nPh

“While an accomplished chef in the restaurant, this book is written and targeted to the home cooks like myself who appreciate sipmle recipes with grand results. Rick really hits home [in Steak with Friends] with recipes that I really want to try and soon! I’m not sure I can wait to get my grill going.” ––Foodie in Disguise http://bit.ly/9zYlP4

“Steak with Friends will appeal to any steak lover, with its dazzling selection of 150 refined, yet easy-to-prepare recipes for steak and its many “friends,” from seafood, poultry and other meats, to salads and hearty sides, to tasty desserts. Chef Tramonto shares his steakhouse secrets, from decoding the dizzying array of cuts at the butcher shop to choosing well-marbled meat and coaxing that perfectly charred crust and juicy interior. ” ––WLS-TV Chicago http://bit.ly/b51haq

“”Steak with Friends” is full of mouth-watering, indulgent food that is homey but also has an elegant edge. The recipes I tried were all relatively easy to make and really delicious–exactly the kind of food you want to share with your family and friends. It is “guy friendly” but varied enough to appeal not just to men, and it is the type of book any grill master or home chef would love.” ––Kahakai Kitchen http://bit.ly/d8JmE1

“This delicious book with beautiful photos and personal stories would make a great Father’s Day gift for the man on your list.. and yes, it would be great for women too! ” ––Living in the Kitchen with Puppies http://bit.ly/cAD7aO

“Tramonto invites readers into his home, sharing his food, faith, friends and family. The book features 150 recipes for steak and seafood, along with all the accompaniments, ranging from appetizers to desserts.” ––Desert News http://bit.ly/ajhilo

“A couple of porterhouse steaks grilled to medium-rare and topped with a Gorgonzola crust rendered us speechless with delight” ––Janet Rausa Fuller, food editor Chicago Sun-Times http://bit.ly/bJ1lpn

“Tramonto’s seventh book showcases steak and the “friends” (sauces, glazes, and side dishes) that complement it. Readers can feast their eyes on full page close-ups of finished dishes like grilled T-bone steaks alongside a bright green streak of pesto as well as smaller photos highlighting the cooking process. Pictures of Tramonto shopping, cooking, eating, and relaxing with friends and family make it easy to imagine what it might be like to spend an afternoon with the famous Chicago restaurateur.” ––Library Journal http://bit.ly/cgM5H7

“Chef Rick Tramonto’s latest cookbook might be titled Steak with Friends. But red meat isn’t the only food that pops from the 300 colorful pages of his seventh cookbook project. This 150-recipe collection pays equal attention to “friends” of steak.” –Pioneer Local http://bit.ly/cog4Ak

“The phrase “Steak with Friends” plays on two levels: enjoying a great steak in the company of great friends and family, and enjoying a great steak in the company of great accompaniments like potatoes, wine and cheesecake. The recipes takes cooks through the menu, from cold and hot appetizers and salads (Hamachi Sashimi with Pineapple Bubbles, Chicago-Style Garbage Salad) to soup and desserts (Vidalia Onion Soup, Key Lime Brulees).” ––Daily Herald http://bit.ly/aB3crg

“Steak with Friends is an earthy, warm, and inviting book, a reflection of Chef Rick Tramonto’s love of food and friends.  The book is packed with recipes to cook with friends that are inspired and spectacular, but never complex in execution.  Filled with tips and hints for having fun in the kitchen and for eating well, Steak with Friends will motivate the most casual reader to host a get-together of friends and family to share a great meal at home.” ––In Mamas Kitchen http://bit.ly/9T3hoS

“Rick Tramonto’s seventh cookbook, Steak with Friends: At Home, with Rick Tramonto, takes you inside the north suburban Chicago home of the executive chef/partner of Tru and Tramonto’s Steak & Seafood. The cover depicts the author with his family, seated by a platter of hefty steaks and “friends”-natural pairings with steak-in the chef’s ample home kitchen. ” ––Publisher’s Weekly http://bit.ly/ciecjx

“Chef Rick Tramonto invites readers into his home in his new Steak & Friends: At Home, with Rick Tramonto cookbook, to release in April from Andrews McMeel Publishing. Focused on food, faith and family, each chapter of the 304-page hardcover cookbook, written with Mary Goodbody, opens with one of the chef’s favorite Scripture verses and includes 150 steak and seafood recipes with all the trimmings.” ––Christian Retailing http://www.christianretailing.com/index.php/newsletter/inspirational-gift-trends-bulletin/199-march-17-2010/21042-new-product

“Steak with Friends: At Home, with Rick Tramonto. Chef Rick Tramonto, of Tru in Chicago and Tramonto’s Steak and Seafood in Wheeling, Ill., invites readers to pull up a chair in his home kitchen in his seventh cookbook. He offers 150 easy-to-follow recipes geared toward the home chef that reproduce the flavors of the high-end steakhouse food he’s known for. He emphasizes proper selection and preparation of steaks and includes drink recipes and even music suggestions to play while you cook. The book is warmly accented throughout with light-hearted anecdotes and photography of Tramonto and his family.” ––Chef Magazine http://chefmagazineblog.blogspot.com/2010/03/chef-cookbooks-to-satiate-all-tastes.html

“With both recipes culled from the magazine’s archives plus new recipes, Barbara Fairchild curated and created what might possibly be the only dessert book one needs. With over six hundred recipes for cakes, tarts, cookies, frozen desserts and beyond (each rated from “very easy, perfect for the novice” to “showstopping, for the expert baker”), it covers every traditional dessert I can think of, and dozens and dozens of new twists.” ––The Kitchn http://bit.ly/gfwHsM

“Bon Appetit Desserts runs 689 pages. It’s big and beautiful and it seems to declare, “You want desserts? I’ll give you desserts.” The subtitle is, “The Cookbook For All Things Sweet and Wonderful,” and if there is anything missing, I don’t know what it is.” ––Chicago Sun-Times http://bit.ly/h7ZEoq

“With every Bon Appétit recipe now a click away, we don’t need printed recipes anymore. Right? So why is it when you flip through the pages of Bon Appétit Desserts, that chocolate-whiskey soufflé tart and mascarpone cheesecake with balsamic strawberries sound so much better on the printed page? Because in a book, there are fun things like glossaries to flip through. And step-by-step illustrations. And photos, lots and lots of photos of those 600+ recipes with “whisk ratings” for each (One whisk means that dulce de leche and chocolate chunk bread pudding is easy to make, four whisks and you can expect a more complicated maple mousse napoleon with macadamia nut brittle). Though actually, we would hardly call the four whisk recipes difficult — they’re simply more time consuming, involving multiple steps.” ––LA Weekly http://bit.ly/fBDfG5

“This is an impressive collection of 600 recipes - everything from cheesecakes and shortcakes to ice cream and souffles. It gives step-by-step illustrations, lots of shortcuts and options for adapting recipes. The book also offers advice on how to properly stock your pantry, equipment suggestions and do-ahead strategies.” ––SFGate http://bit.ly/eSifY7

“Whether you like to bake or you just like to eat, this cookbook will have you drooling by the end of the first section. It’s filled with hundreds of recipes and variations for pies, cakes, cheesecakes, cookies, tarts and more. I wanted to lick each and every picture to try to get a taste of each amazing confection.” ––Our Mommyhood http://bit.ly/gXvI3r

“You need to run, not walk, to get a copy of Bon Appétit Desserts, by Barbara Fairchild. I am so thrilled with this new cookbook. It has everything you could ever want to make, dessert-wise, and the pictures make you want to dash into the kitchen to get started. … I don’t impress all that easily, but this cookbook is a must-have. Its vast scope is one reason; the gorgeous pictures are another; but the main reason I would recommend it is the actual recipes. You will find TONS that you’ll want to try.” ––Food Network Musings http://bit.ly/eAEDe4

“For all you dessert lovers who like to bake, or those who just like to salivate, Bon Appetit has just released the bible of all dessert cookbooks — Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful. Written by Bon Appetit Editor-in-Chief and Studio City resident, Barbara Fairchild, it is the ultimate tome for desserts. For over 50 years, Bon Appetit has been creating desserts — cakes, cheesecakes, pies, frozen desserts, cookies, bars, puddings, cookies and candy. And now, with this cookbook weighing in at 680 pages, there are over 650 recipes culled from the magazines archives, many of which are unpublished. In addition to the exquisite, tantalizing full-color photos in the book are step-by-step instructions, technique tips, equipment needed, how to stock a pantry, a guide to ingredients and more. It’s for the beginning baker to the most confident cook. The most helpful part of the book is the simple “whisk” rating guide to determine at a glance which recipe fits your skill level.” ––My Daily Find http://bit.ly/9G2NDq

“Bon Appetit Desserts baking book is lovely. Simply lovely. This is The Cookbook For All Things Sweet And Wonderful. Published by Andrews McMeel Publishing the book is everything I would expect from Bon Appetit and Andrew McMeel. The book contains over 600 recipes, some that may be found in Bon Appetit magazine, others are new. As a twenty year subscriber to bon appetit magazine I have only recognized one recipe so far. … Would I buy this book even though I subscribe to the magazine. Absolutely and I also have all twenty years of bon appetit magazines in my kitchen. I think this book would make an incredible gift for anyone who enjoys spending time in the kitchen baking.” ––Chocolate and Croissants http://bit.ly/bYZTMz

“I was able to get a look at the impressive book and will now declare Bon Appétit Desserts an essential kitchen guide to everything sweet. The decades of work behind the extensively tested recipes (over 600, by the way) is felt on every page. The background information is invaluable for both seasoned and beginning bakers and cooks. … The recipes have accompanying notes, tips and secrets, not to mention gorgeous photographs, and include both familiar classics and surprising, innovative combinations. … Nothing sweet is forgotten.” –Craft Gossip http://bit.ly/cjp5Ae

“Bon Appétit Desserts features more than 600 dessert recipes. All of the recipes have been meticulously tested to ensure excellent results every time. The book also details techniques needed in dessert preparation, such as, seeding vanilla beans, how to supreme an orange and weight vs. volume measures. Recipes range from the exotic, such as Kumquat-Cardamon Tea bread, to classics like New York style Cheesecake. A full range of dessert types are also covered including cakes, puddings, pies, trifles, cookies and so much more. Most with large color photographs accompanying the recipes, to give you an idea what your results should look like.” ––Yankee Kitchen http://bit.ly/9SQucV

“From sugar cookies to soufflés, this 680-page tome from the other national food mag covers all kinds of sweet indulgences. Both novice and accomplished pastry chefs. Each recipe is marked with a “whisk rating” — one to four whisks, depending on the level of difficulty.” –St. Louis Post-Dispatch http://bit.ly/ajo93N

“This is a 600-plus page book of dessert recipes. Compiled by Bon Appetit magazine’s editor-in-chief, the recipes are categorized according to dessert types and techniques: cakes, cheesecakes, pies, tarts and pastries, custards and puddings, fruit desserts, frozen desserts, cookies, bar cookies and brownies, and candy. Recipes are clearly laid out and printed on thick stock to resist tearing or spills. There are great color photographs of the desserts and several visuals that take us through complicated recipe steps, such as molding your own chocolate ribbons or the best way to frost a layer cake.” –Milwaukee Journal-Sentinel http://bit.ly/ccJumC

“Bon Appétit Desserts is a gorgeous, luscious, phone book-size compilation of more than 600 sweet recipes, some classics from the magazine and some newly created by the Test Kitchen.” ––Epicurious http://bit.ly/ceiYHx

“Nothing says autumn more than the return of comfort food such as Chicken Potpie, Roasted Garlic Mashed Potatoes, Mile-High Apple Pie and Tomato Soup. The cookbook from Sur La Table has all those and more, many with a contemporary twist such as Beef Stew with Zinfandel and Dried Porcini Sauce. It focuses on 50 recipes in the compact 7-by-7-inch book.” ––PostCrescent.com http://bit.ly/8Zzj9x

“Simple Comforts, is a cute, little book about seven inches square. It’s full of classic dishes that everyone craves, but the recipes have been updated for a more contemporary feel through the addition of fresh herbs and oils and vinegars that have become easy to find these days. Favorite comfort foods like cinnamon rolls, old-fashioned dinner rolls, chicken noodle soup, chicken pot pie, classic extra-cheesy macaroni and cheese, and strawberry shortcakes are all here. But, you’ll also find banana chocolate chip bread with chocolate icing, pizza margherita, kabocha squash soup with toasted cumin and chiles, chard mushroom and swiss cheese frittata, and an ice cream sundae with roasted strawberries with a brown sugar-balsamic drizzle. It’s a great go-to reference for meals that are sure to please and would be a perfect book for a beginner cook.” ––Lisa is Cooking http://bit.ly/cfHeH8

“We all crave “comfort foods,” the classics made by Mom that taste fantastic and warm both your heart and your stomach. Well, the search for old family recipes can finally be called off. “Simple Comforts: 50 Heartwarming Recipes“  compiles instructions on how to re-create all the classic family favorites. The book’s versions of childhood staples like chicken noodle soup, mac ‘n’ cheese and apple pie are both comforting and contemporary, pairing traditional ingredients with a few intended to kick it up a notch, including fresh herbs, exotic spices and variations on classic sauces.” ––The (Tacoma) News Tribune http://bit.ly/a9I41A

“Simple Comforts: 50 Heartwarming Recipes is a new little cookbook from Sur la Table, a trusted authority when it comes to all things cooking related. Simply knowing that you can well imagine that the recipes are all delicious. What they have done with this cookbook is take comfort food classics and give them just a little twist to kick them up a bit and make them new again. This cookbook makes a great gift, especially for a newer cook. It as 50 recipes alongside full-color photographs and detailed instructions. Savory and sweet recipes include everything from breads and muffins to soups and stews, sandwiches, main courses, side dishes, and desserts.” ––Cooking Nook http://bit.ly/bGLWAJ

“The gorgeous photos left our mouths watering from foods we wanted to make on the spot, from homemade bacon to cinnamon-coated graham crackers to rhubarb compote made with Côtes du Rhône. And because the holidays are nigh, we gobbled up the ideas for themed gift kits built to please anyone who loves to cook and eat.” ––Oregon Live http://bit.ly/hc7knq

“From sweet and savory gifts to drinkable delights and smoked, cured and dried goodies, Gifts Cooks Love is packed with ideas for year-round gift giving. Gifts Cooks Love offers recipes for every level of cook—providing accessible recipes delivered with helpful kitchen tips and techniques, detailed ingredient notes, as well as guidance for artfully wrapping and presenting the forty edible gifts.” ––Fun, Crafts & Recipes http://bit.ly/gaKRdA

“Bollywood-style curried popcorn seasoning. Apricot bourbon mustard. Hand-crafted rosemary crackers. With Hanukkah starting Dec. 1, Christmas just around the corner and scores of holiday parties ahead, it’s not too early to start thinking about making a few gifts to tuck under a tree, drop in a care package or bestow upon a party host. Homemade preserves and cookies are always well received, but there’s so much more a home cook can create. Think outside the jam jar, says award-winning food writer Diane Morgan, author of the new “Gifts Cooks Love“” ––Mercury News http://bit.ly/bGpSv0

“From Orange Cardamom Marmalade and Salmon Gravlax to Rustic Rosemary Parmesan Crackers and Blueberry-Blackberry-Basil Margarita Puree, the recipes in Gifts Cooks Love will help you create the perfect gift for any occasion. Because making a handmade gift takes time–one of life’s most precious commodities–Gifts Cooks Love emphasizes that giving a handmade offering expresses something very personal. In this beautifully presented book, Sur La Table and Diane Morgan offer something for every level of cook, providing accessible recipes delivered with helpful kitchen tips and ingredient notes, as well as guidance for artfully wrapping and presenting these edible gifts. Gorgeous full-color photographs encourage and motivate creativity, while the 40 recipes inside Gifts Cooks Love are certain to please all palates any time of year, from the sweet and simple to the gourmet.” — NTV Good Life http://bit.ly/d79lgx

“Holiday gifts from the kitchen are such personal expressions of kindness. Not only are they homemade and delicious, they also send the recipient a message that you put a lot of thought into their present long before the celebration. “You aren’t going to the mall and grabbing something; instead, it is a gift of your time,” says Diane Morgan, author of Sur La Table’s “Gifts Cooks Love: Recipes for Giving“. “And you don’t have to be an experienced cook to make great gifts.” ––The Orange Country Register http://bit.ly/aO4rCQ

“Gifts Cooks Love, offers just what the title suggests. It presents homemade goodies that make great gifts and ideas for packaging them as well. There are preserved gifts like aleppo pepper-peach chutney, apricot-bourbon mustard, and cotes du rhone-rhubarb compote. The smoked and cured options include homemade bacon, salmon gravlax, and a smoky ketchup. Of course there are baked goods like double fudge brownie pops, panforte, and a very cool-looking biscotti Christmas tree. You’ll also find confections, homemade liqueurs, spice blends, and gift kit ideas.” ––Lisa is Cooking http://bit.ly/cfHeH8

“As you gear up for the holidays and start making your gift list, check out “Gifts Cooks Love: Recipes for Giving” to offer deliciously homemade treats. The new cookbook by kitchenware retailer Sur La Table and author Diane Morgan offers gift-giving ideas including Mexican drinking chocolate, double-fudge brownie pops, pasta kit, cheese kit, blackberry-merlot jellies and apricot-bourbon mustard.” ––Detroit News http://bit.ly/c4Q7cp

“I’ve been browsing through this book every since I got it a few weeks ago. It’s called “Gifts Cooks Love – Recipes for Giving” by Sur La Table and Diane Morgan. I love homemade gifts and I love food so this is a big hit with me! Lots of beautiful photography also. I’m really excited to try some of the projects like “Eight-Hour Butter-Braised Onions” in a jar or “Apricot and Crystallized Ginger Quick Breads” – yummy! These are gifts for those who appreciate fine food, but they are also easy enough for me to make them.” ––Scrapbook Lady http://bit.ly/aiAYPk

” In this divinely inspired book written by Diane Morgan for Sur La Table, there are plenty of wonderfully homey, elegant, sensationally delicious and easy-to-prepare gifts that won’t stretch the pocketbook and will be appreciated long after the holiday season is over. GIFTS COOKS LOVE exceeds any previous book I’ve seen on this subject and is a generous collection of gifts from the kitchen encompassing sweet and savory preserved jams and curds, chutneys, mustards, sauces, ketchups, fish, cakes, cookies, bars, breads, breakfast treats, cookies, crackers, candies, drinks, cocktail purees, liqueurs, flavored butters and popcorn, spice blends and bbq rubs, pastas, and gift kits.” ––Stovetop Readings http://tinyurl.com/29wbcg7

“While the title Gifts Cooks Love might sound like it is a catalog of baking gadgets and cooking tools, but it is actually a book of homemade gifts that you – as someone who loves to cook or bake – can make and give as gifts for any occasion, from housewarmings and birthdays to holiday parties. The recipes range from the simple to the gourmet, but you’ll find plenty of things in here that you might want to make as gifts or simply try first and keep around the house. The recipes in the book are detailed and not difficult to follow along with. Many of them are gourmet twists on simple recipes that stand out as something special, not to mention that it emphasizes the fact that you can’t buy these things in a store. The photos are beautiful and by the end of the book you might find yourself wondering who else needs to go on your holiday gift lists.” ––Baking Bites http://bit.ly/9ua5Rk

“What’s better than a lovingly crafted foodie gift from your own kitchen? A homemade gift says that you care enough to give of your time and talent, and feeding someone has always been a symbol of love. This season, gourmet toy store Sur La Table and award-winning cookbook author Diane Morgan have come out with an entire book of great foodie gift-giving ideas for year-round sharing. Sweet, savoury, baked, cured and smoked, even drink gifts are covered - all with gift tag, recipe card, and decorative packaging ideas to make any holiday special.” ––Living in the Kitchen with Puppies http://bit.ly/d0Wz0o

“”Gifts Cooks Love: Recipes for Giving,” by Sur La Table and Diane Morgan, is packed with ideas for the holidays and beyond and designed for cooks of all levels. The gorgeous full-color photos are packed with ideas, as is a chapter on decorative packaging. This is a book that will keep on giving.” ––The Modesto Bee http://bit.ly/duRzfc

“Cookbook author, culinary instructor and restaurant consultant, [Diane Morgan's] latest book is “Gifts Cooks Love: Recipes for Giving”. The book has suggestions for tools, techniques and decorative packaging for simple but sophisticated food gifts that can be given year round. Recipes are for all skill levels (some recipes take months of curing time while others require no cooking at all). There are ideas for gift kits, such as breakfast and retro popcorn. Each recipe details what to write on the gift card about storing the gift as well as gift-presentation tips.” ––Kansas City.com http://www.kansascity.com/2010/09/04/2191021_qa-diane-morgan-portland-ore.html

“As we enter into the fall and winter holiday season, one question is burning on everyone’s mind: “What do I give my loved ones?” This year national kitchenware retailer Sur La Table and award-winning author Diane Morgan guide you through the essentials of gifting from the heart with their new cookbook, Gifts Cook Love: Recipes for Giving. From sweet and savory gifts to drinkable delights and smoked, cured and dried goodies, Gifts Cooks Love is packed with ideas for year-round gift giving. Recipients need not be culinary aficionados to welcome the gifts—they must simply enjoy food and drink. Gifts Cooks Love offers something for every level of cook—providing accessible recipes delivered with helpful kitchen tips and techniques, detailed ingredient notes, as well as guidance for artfully wrapping and presenting the forty edible gifts. Recipe categories include Sweet Preserved Gifts; Savory Preserved Gifts; Smoked, Cured & Dried Gifts; Baked Gifts; Confections & Chocolate Gifts; Drink Gifts; No-Cook Gifts; and Make-A-Gift.” ––Things We Get http://tastecincinnati-food.blogspot.com/2010/07/gifts-cooks-love-recipes-of-giving-new.html

“The 200 all-new recipes contained in this collection are superb. The Society’s cookbook is divided into nine basic chapters: Appetizers; Sides; Anything Butt; Seasonings, Marinades, Brines, Rubs, Pastes, and Sauces; Desserts; The Boneyard; Barbequing and Grilling Terms, A to Z; Barbeque Tips from the KCBS; and Basic Barbeque Contest Gear, the Bare Essentials to Take to the Contest. There is also a brief history of the KCBS, metric conversions and equivalents, and helpful charts and tables.” Tuscon Citizen http://bit.ly/d0VodN

“Very few cuisines are as enduringly popular for the American male as the barbeque. There’s far more to barbequing than just tossing meat on a grill! The collaborative project of barbeque enthusiasts Ardie A. Davis, Paul Kirk, and Carolyn Wells, the 25th anniversary edition of “The Kansas City Barbeque Society Cookbook” showcases more than two hundred mouth watering, palate pleasing, appetite satisfying barbeque recipes, along with succinct biographical sketches and anecdotes of the men and women responsible for them.” –Korean BBQ Sauce http://bit.ly/c8zHZh

“The Kansas City Barbecue Society Cookbook is a collection of more than 200 recipes that covers everything from marinades to sides to fish to pork to beef to eggs and absolutely everything in between.  If it can be cooked BBQ style, there’s an entry.” ––Blog Well Done http://www.blogwelldone.com/2010/08/17/kansas-city-barbecue-society-cookbook-25th-anniversary-edition/

“More than 11,000 members later, the 25th Anniversary edition of the Kansas City Barbeque Society Cookbook is a testament to the society’s spirited foundations. This collection of over two hundred recipes is a tangy blend of history, humor, culinary skill, and warmhearted community. Beginning with recipes using the four KCBS food groups required at sanctioned contests (chicken, pork ribs, pork, and beef brisket), the cookbook goes on to devote whole sections to appetizers, seasonings, sides, and desserts. The recipes are as diverse as the society’s eleven thousand members and are often accompanied by small anecdotes that bring to life the ‘Que competition atmosphere and its colorful competitors.” ––BountyDiscothequeBali http://bit.ly/bEwuXF

“The expected slow-smoked recipes and their accompaniments are there, and some great “how tips” so that you really do end up with moist, tender meat that will make you the toast of the neighborhood. And that doesn’t even get us to the bridge. New takes on fish, shrimp, vegetables and appetizers, and more make this cookbook a collection of riffs on familiar themes. Each recipe is accompanied by a paragraph or two on its creator, and the anecdotes and tips abound everywhere. There is a great glossary of BBQ terms and special tips from KCBS in the back of the cookbook.” ––Jacqueline Church http://bit.ly/96Bnhf

“The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire. Side dishes, desserts and assorted dishes filed in the Boneyard chapter read like crowd-pleasers and family favorites. ” ––TwinCities.com http://www.twincities.com/food/ci_15117155?nclick_check=1

“The book has recipes from KCBS members and all the classic roadside BBQ joint food groups are represented; ribs, pig butt, beans, sauce, coleslaw, cornbread, cobbler, and recipes for things like “Spam Candy,” and “Cheesy Potatoes.” What you may not expect, and I was pleasantly surprised to find are some recipes that reach beyond KC-style classics to embrace Brazilian-style barbecue, Enoteca Smoked Duck Salad, Yum Yum Smoked Duck, and Cedar-planked Salmon.” ––Expatriates’s Kitchen http://expatriateskitchen.blogspot.com/2010/05/memorial-day-weekend-is-near.html

“For anyone looking to better understand barbeque culture — that it’s more than just a technique or a type of food — this book does just that. So sit back, enjoy the read and get to know the diverse foods, colorful personalities, as well KCBS history and lore.” ––Emporia Gazette http://www.emporiagazette.com/news/2010/may/21/new-barbecue-bible/

“The Kansas City Barbecue Society is the world’s largest organization of barbecuing and grilling enthusiasts, and they’re celebrating their 25th anniversary with this book.  If you are curious about the world of competitive grilling, you want some award winning recipes for barbecue (so you know they’ve been tested and are good), like to have a quick reference for grilling temperatures for doneness, or you just like to peek into the history and stories of a group of people with a common interest, you’ll really like this book” ––Matt Bites http://mattbites.com/2010/05/21/cookbook-reviews-get-your-grill-on/

“If you’re looking for championship recipes, the KCBS book has them, direct from those who have taken home bragging rights from county festivals to the American Royal in Kansas City. But you don’t have to have smoke pit know-how to love this book. It also has plenty of easy and down-home recipes, such as barbecue stew, smashed chicken and grilled Vidalia onions.” ––Tulsa World http://www.tulsaworld.com/scene/article.aspx?subjectID=39&articleID=20100519_39_D1_SweetH23044

“The Vatican City of competitive barbeque is Kansas City, home to the sport’s chief organizer and original national sanctioning body, the Kansas City Barbeque Society. Three veteran KCBS officials, Ardie Davis, Paul Kirk and Carolyn Wells, published a cookbook of recipes from barbeque contestants in 1995. To mark the KCBS’s 25th anniversary, the cookbook has been updated and enriched with a new generation of recipes. The “Kansas City Barbeque Society Cookbook” will still teach beginners how to cook their meat low and slow over smoky fires. Turn the page, though, and the rest of the great American dinner table is within reach, straight from the cooks’ mouths. Its more than 200 recipes provide a decent overview of American vernacular cooking at the end of the 20th century. Fried chicken, country ham pie and cheesy scalloped potatoes are all here. But so are the international influences to the American kitchen, as in Wood-Grilled Philippine Pork Steaks with Pineapple-Tangerine Glaze and Chinatown Char Siu Barbeque.” ––The Buffalo News http://www.buffalonews.com/2010/05/19/1055009/straight-out-of-kansas-city-the.html

“Because KCBS is thrives on the groundswell of members, it makes total sense for the book’s recipes to come from individuals and teams that compete on the circuit. And what a collection it is! … What I liked most about the book was its homey vibe. Yes, the multitude of recipes is certainly a draw, but for anyone looking to better understand barbeque culture—that it’s more than just a technique or a type of food—this book does just that. So sit back and get to know the diverse foods, colorful personalities, as well KCBS history and lore.” ––Epicurious http://www.epicurious.com/articlesguides/blogs/editor/2010/05/new-grilling-cookbooks-the-kansas-city-barbeque-society-cookbook-brings-it-home.html

“Three of the founders of The Kansas City Barbeque Society, Ardie Davis Ph.B., Chef Paul Kirk Ph.B., and Carolyn Wells Ph.B., have assembled the “Twenty-fifth Anniversary Edition of the Kansas City Barbeque Society Cookbook.” The promotion for the book says it is “Equal parts cookbook and scrapbook”. That is a very good description as the major part of the work is composed of recipes from KCBS members. The recipes are not confined to grilling and smoking; there is plethora of appetizers and side dishes, as well as desserts — all with a backyard cooking theme.” ––Texana http://texana.texascooking.com/books/kansas-city-barbecue-cookbook.htm

“There is lots of personality in this collection of recipes from the “cookers” association, born in 1986. The book covers much more than the chicken, pork ribs, pork and beef brisket competition categories, and not everything gets exposed to smoke or fire.” ––Washington Post http://bit.ly/99SVEj

“If you like barbecue, you’ll love the 25^th Anniversary Kansas City Barbeque Society Cookbook—Barbeque…it’s not just for breakfast anymore. … More than a compilation of creative recipes from barbecue cooks and judges, the book is full of photos, stories, and practical tips for beginners as well as experienced cooks.” ––Cozy Chicks http://bit.ly/daWo6q

“This book is, in a word, a hoot. Over the top porktacular, the recipes are by all different members of The Kansas City Barbeque Society, some 11,000 members strong. You are not going to find a lot in the way of health-food in this book, indeed it is meat-heavy and proud of it. … The Kansas City Barbeque Society Cookbook will appeal to a certain type of person. It is rustic and unsophisticated and proud of it. With the 200 all-new recipes, you will discover facts and trivia about the Society’s 25 year history as well as BBQ tips and even tips on competitive BBQ.” ––In the Kitchen with Puppies http://bit.ly/aMihD3

“Barbeque is both a food and a pastime, and in the hands of the Kansas City Barbeque Society, it is also the source of the most ingeniously named recipes that can be found anywhere.  The creative titles are a tribute to the joy of barbecuing, of discovering one’s own special recipe, of eating one of the most popular foods since fire was discovered.  The Kansas City Barbeque Society Cookbook is both a celebration of the 25th anniversary of the society and of the amazing recipes that have been developed by dedicated barbequers. ” ––In Mamas Kitchen http://bit.ly/d5Yh8f

“The 25th Anniversary edition of the Kansas City Barbeque Society Cookbook – which hits store shelves on April 27 — dives into the world of competition barbecue via the stories and recipes contributed by the most interesting and accomplished characters from the organization’s 11,000 members. … It certainly reads like more than a cookbook, with tips on tricks such as extending fold-out tables to save your back (PVC pipe is the key) and making a British recipe for warm chocolate mud pudding. Woven within the logical progression of food categories from appetizers to desserts are stories of how dishes were invented and the quirky culture of barbecue competition. There’s also a handy series of charts on cooking times and measurements.” –The Pitch http://bit.ly/bGO7nd

“[My New Orleans] is a tome; it’s a bible, with a bit of food porn thrown in for good measure. The recipes run from the required (Mom’s Redfish Cu-boo-yon!), to the expected (Shrimp Creole), to the I’ve gotta try that (Chanterelles, Chicken, and Dumplings)! I love this book. It’s a keeper and I look forward to working my way through the various chapters that group recipes (for oysters, for example) together for easy reference.  Laissez les bon temps roulez! ––Snooth http://www.snooth.com/articles/wine-and-food/recipes-from-my-new-orleans/

“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 Smart Age Smart http://www.eatsmartagesmart.com/my-new-orleans-the-cookbook/

“Even without cooking, this book feels like the next best thing to being in Louisiana in good times. It’s lavishly illustrated with both historic photos and shots of food so gorgeous you can almost smell it if not taste it. What’s most amazing, considering how sumptuous it is, is the price: Good for a cookbook, but a steal for a virtual trip.” –Epicurious http://bit.ly/c6IT5E

“This glorious book is award-winning chef John Besh’s testament to his beloved hometown. Most of the book follows the city’s gastronomic calendar, highlighting celebrations (like Mardi Gras, Easter, Passover, and Réveillon) and ingredients (oysters, chanterelles, blackberries, speckled trout, and the like) in their season.” ––FineCooking http://bit.ly/cmKRNu

“[John] Besh’s new book is an exposition on life in the New Orleans region. It is part autobiography, part history, part technique, and not to be left out, a whole lot of great recipes. The recipes in Besh’s book run the gamut from Jambalaya serving 15 people cooked in a 3 to 5 gallon pot, to simple grilled oysters, to more complex dishes that you’d be pleased to enjoy at any of Besh’s high-end restaurants. The running thread through all the recipes is the link to local, fresh, seasonal ingredients with a rich history in the New Orleans area.” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/my-new-orleans.html

“Like its exquisite recipes, My New Orleans is a masterpiece. Author John Besh’s cookbook sparks all the senses: taste through enticing recipes; sight from stunning photography; touch by weight and cool, glossy pages. This is more than a cookbook: it’s a calling, inviting you to turn the next page, and the next, and the next. … The best cookbooks are meant to be savored through words and images, in addition to recipes. My New Orleans nails it.” ––Sacramento Book Review http://sacramentobookreview.com/cooking_food_wine/my-new-orleans-the-cookbook/

“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

“The 374-page book might be as much an epic about one man’s culinary journey as it is a cookbook. There are more than 200 recipes, as well as stories about crawfish boils and Mardi Gras parades; histories of Louisiana citrus and Ponchatoula strawberries; and anecdotes about friends and family. … The recipes are a reflection of New Orleans’ culinary history: gumbos and etouffees; red beans and rice; caldo; Jaegerschnitzel (hunter’s chops). Many are modern takes, using traditional and/or local ingredients: strawberry and Creole cream cheese ice cream; an elegant cauliflower and crawfish soup; salad of grilled bobwhite quail with chanterelles. The book is loosely organized by season (as in shrimp, tomato, blackberry or oyster season — and gumbo weather) and highlighted by celebrations, the times when families and friends orchestrate big get-togethers: birthdays, Mardi Gras, Easter, Thanksgiving, Reveillon, even St. Joseph’s Day. And the book itself reads like a celebration.” ––LA Times http://latimesblogs.latimes.com/dailydish/2009/12/a-new-orleans-cookbook-first-you-write-about-roux-thats-what-john-besh-did-its-naturally-the-first-recipe-in-new-orleans.html

“With a patient voice and straightforward instructions about everything from basic roux and gumbo to tempura-fried squash blossoms with crabmeat stuffing and blood orange creme brulee, Besh has created a cookbook accessible for newcomers to this magnificent American regional cuisine while providing a source of fresh ideas to experienced Creole cooks.” ––Boston Herald http://www.bostonherald.com/entertainment/food_dining/food/view.bg?articleid=1215861&srvc=home&position=also

“This glorious book is award-winning chef John Besh’s testament to his beloved hometown. Most of the book follows the city’s gastronomic calendar, highlighting celebrations (like Mardi Gras, Feast Days, and Réveillon) and ingredients (oysters, chanterelles, blackberries, speckled trout, and the like) in their season.” ––Fine Cooking http://www.finecooking.com/item/12244/my-new-orleans-the-cookbook

“Besh’s book is not just another cookbook. While it contains 200 recipes, it’s also a beautiful coffee table book with gorgeous archival and present day pictures of NOLA and its families and characters at work and play, at Mardi Gras, on the waterways, and at the table. Its contents are not organized in traditional cookbook “appetizer to dessert” order, but rather by ingredients, seasons and feast days- some of those days meriting their own chapter- like Mardi Gras and Thanksgiving.” ––Pain Perdue http://giseleperez.typepad.com/painperdu/2009/11/my-new-orleans.html

“Besh’s book is a charming tribute to the roots and rituals surrounding such iconic dishes as crawfish and rice, muffaletta sandwiches, café au lait and beignets, fried chicken, po’boys and even snow cones (they were invented at Hansen’s in 1939). It’s also a beautiful compendium of artful photos of foods like crumbly lavender madeleines with thick Louisiana citrus pots de crème.” ––Publisher’s Weekly http://bit.ly/3ygKUj

“This beautifully curated book by John Besh, chef at August and other restaurants in and around New Orleans, is one of the most loving and informative tributes to the city’s food culture that’s ever been put into print. Chapters on everything from gumbo to Mardi Gras, shrimp season to boucherie, are packed with vividly told stories and superb recipes.” ––Saveur http://www.saveur.com/article/Kitchen/New-and-Notable-Reads

“Best in show for coffee table cookbooks is My New Orleans by John Besh, the chef and owner of six restaurants in the city, and Dorothy Kalins, who provided bright text and photographs of the region, with some photos dating back decades. … To make sense of the city’s culinary influences, the book is organized by ingredients, festivals and traditions of the Cajuns, Creoles, French and Italians and other groups.” ––New York Times http://www.nytimes.com/2009/11/04/dining/04book.html?pagewanted=1&_r=2

“My New Orleans is one of those cookbooks that justifies why in this day and age of Internet (and us food bloggers who are just giving away recipes) we will still have cookbooks.  My New Orleans is more than just a list of recipes.  It’s a persuasive speech for returning to New Orleans.  It’s a testament to the spirit of the people who live there.” ––Blog Well Done http://www.blogwelldone.com/2009/11/03/cooking-my-new-orleans/

“John has decided to share his culinary talents with us in the form of his cookbook, My New Orleans: The Cookbook by John Besh. This book is 384 pages and weighs in at about 5 pounds! It is chock full of recipes, photos and stories provided for our reading and cooking pleasure. The cost is $45 (hardcover) and well worth the price.” ––About.com http://goneworleans.about.com/b/2009/10/19/my-new-orleans-the-cookbook-by-john-besh.htm

“New Orleans chef John Besh’s love of the Crescent City shines through every page of the fabulous “My New Orleans The Cookbook: 200 of My Favorite Recipes & Stories From My Hometown” [It] is the chef’s tribute to the New Orleans culture, traditions and food. He tells its history through charming stories about his family, friends and the men and women who provide the seafood and ingredients that he uses in his restaurants.” ––2 The Advocate http://www.2theadvocate.com/features/food/65222507.html?index=1&c=y

“Truly, this will be a book that you will want to add to your collection.” ––Foodie In Disguise http://www.foodieindisguise.com/2009/10/22/his-orleans-john-besh/

“This is a cookbook with 200 recipes, yes, but it’s also part memoir, part history lesson, part love letter to his hometown. Besh has woven into his book beautifully written stories … In fact, I was so engrossed in the stories that I’m pretty sure I would’ve read every word even if Besh hadn’t included a single recipe. But do not skip the food—you’d be doing yourself a huge disservice.” ––Budget Travel http://current.newsweek.com/budgettravel/2009/10/my_new_orleans_by_foodie_john.html

“This book is beautiful, coffee table worthy and perfect for yourself, your favorite foodie or anyone who either loves New Orleans or is looking to explore it. John Besh has done a wonderful job with this cookbook, it is obvious he loves his New Orleans and he has created a true celebration of it. Cooking through this book and reading Besh’s stories, I felt transported to New Orleans and that to me is the mark of a great cookbook–it transports you to the place the recipes are from. ” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/10/cookbook-review-my-new-orleans-cookbook.html

“Besh celebrates and contextualizes New Orleans cuisine within a reverent, passionate travelogue and memoir based around the ingredients and food rituals of a full year in the Big Easy. In this 374-page volume, the chef, restaurateur (including August, Lüke, Besh Steak, Domenica, La Provence and the upcoming the American Sector at the National WWII Museum), “Next Iron Chef” contender, former Marine and father of four weaves an intimate, illustrated narrative of a life lived deliciously in one of the world’s most important food cities.” ––Slashfood http://www.slashfood.com/2009/10/12/my-new-orleans-cookbook-spotlight/

“Besh wants to bring more attention to the truly unique food culture of New Orleans with his book, a culture he calls a national treasure. … Nevertheless, the recipes seem eminently easy for the home cook—nearly all of the 200 recipes can be made with ordinary kitchen equipment and ingredients.” ––225BatonRouge.com http://www.225batonrouge.com/news/2009/oct/08/du-jour-john-besh/

“The cookbook entitled My New Orleans took 5 years to write and shoot and it really is quite a beautiful book and you can tell he put his heart into this book.  I can’t wait to sit down and read this cookbook.” ––Eat Drink and Beware http://eatdrinkandbeaware.blogspot.com/2009/10/chef-john-besh.html

“My New Orleans is a celebration of the food [John Besh] loved as a boy growing up on the bayous of Louisiana and later refined during his years studying around the world. My New Orleans is different than the traditional cookbook; it is a unique culinary tour of the flavors and ingredients found in New Orleans and Louisiana celebrated through festivals, feast days, and holidays. It offers a history of the city and its dishes while ensuring the home cook achieves success with chef Besh’s recipes. The 200 recipes preserve New Orleans’ traditions and ingredients and include classics such as Seafood Gumbo, Crawfish Etouffee, Jambalaya and Shrimp and Grits to chef Besh’s more contemporary dishes.” ––Third Coast Cuisine http://thirdcoastcuisine.blogspot.com/2009/10/john-beshs-my-new-orleans-cookbook-hits.html

“My New Orleans is gumbo-thick with colorful stories from a self-proclaimed “starry-eyed boy” drunk in love with a great American city, its traditions and its flavors. Organizing the book by seasonal foods, feasts and festivals, all with specific culinary traditions as burnished as a dark roux, Besh explains how and why New Orleaneans enjoy their gumbos and grillades, crawfish and courtbouillons, remoulades and red beans and rice.” ––MySanAntonio.com http://www.mysanantonio.com/life/food/63651167.html

“Love shrimp? Crayfish? Crab? Oysters? Gumbo? Fresh strawberries? Well, here is your new Bible of a cookbook: 200 recipes, French by nature, New Orleans by nurture. Like the Bible, it’s weighty: 5.2 pounds. Like the Bible, it’s a story of generations: A boy grows up in rural Louisiana, learns the lessons of his people and tries to keep them alive for his children. And, like the Bible, My New Orleans: The Cookbook is serious at its core — John Besh was not lacking in a sense of mission before Katrina, but he came out of it with a sense of stewardship for his beloved city and its traditional cuisine.” ––Head Butler http://www.headbutler.com/books/food-and-wine/my-new-orleans-cookbook

“My New Orleans is also infinitely practical. It’s a cookbook about home cooking, not fussy restaurant fare. Besh demonstrates how to make today’s leftovers into tomorrow’s meal–and extra bits and pieces into stocks that will add depth of flavor to meals months down the road.” ––Tasting Table http://tastingtable.com

“Who opens a fancy restaurant cookbook and cooks out of it?” Besh said. “I wanted an approachable book and to remove the mystique of great cooking. Great cooking is really quite simple. You can look at these recipes and understand the soul of the food and use whatever you have in your neck of the woods and create it.” Soul is something New Orleans (or Besh, for that matter) isn’t short of. It exists in every page of My New Orleans; in every recipe from this place he calls home.” ––Houston Chronicle http://www.chron.com/disp/story.mpl/life/food/6654952.html

“My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It’s 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans.” ––Lemuria Books http://blog.lemuriabooks.com/?p=5026

“If it didn’t have Besh’s life story winding throughout, this would still be a great cookbook. With this narrative thread tying everything together, though, it’s elevated to the extraordinary. Besh addresses Katrina without descending into propaganda, he talks Mardi Gras without the tourist angle, he delivers rural slice-of-life without falling into a faux-backwoods accent and introducing us to the creepy (but wacky!) inhabitants of the bayou. It’s a true document of a region, as modeled by its farmers, fishermen, cooks, and eaters — this is a book worth buying, reading, and learning from.” ––Eat Me Daily http://www.eatmedaily.com/2009/09/beyond-the-bayou-my-new-orleans-by-john-besh-cookbook-review/

“Chef John Besh, owner of  critically acclaimed New Orleans’ restaurants August & Luke, brings us a beautifully designed cookbook based solely on Louisiana’s deep-rooted traditions, customs, and passion for food. Lushly illustrated with photos stretching from the bayou to the Garden District (many personalized with friends and family), as well as exquisite images of the dishes themselves, My New Orleans weaves Besh’s stories and culinary anecdotes through in-depth recipes, many passed down from generations.” ––Sun Dog Books http://www.sundogbooks.com/blog/?p=43

“”After Katrina,” Besh writes in his book, “being from New Orleans became the focus of my identity.” And his born-again status seeps into everything: He returned to a more elemental style of cooking at his four Louisana restaurants, and his latest cookbook is a vehicle not just to explain the pleasures of cornmeal-fried okra but to give context to classic New Orleans dishes by sharing boyhood anecdotes of making gumbo with  freshly hunted wild blue-winged teal and preserving Celeste figs with his granddaddy.  “Until you understand the roots of a cusine, it’s hard to cook it with any authenticity,” Besh said.” ––Gourmet (My New Orleans is Gourmet’s October Cookbook Club Selection)

“Chef John Besh, owner of five celebrated New Orleans restaurants, including August and his newly opened Italian eatery, Dominica, is used to cooking up batches of stewed okra with tomatoes, stuffed-quail gumbo, grilled oysters in spicy garlic butter and pork-cheek dumplings with mustard greens. But his latest––and equally tasty––creation to come from his kitchen is his first cookbook, My New Orleans. While the lengthy volume is mostly a compendium of his favorite foods, it is also a kind of autobiography, told through his recipes, poignant photographs of family and friends and revealing acecdotes about his native city.” ––Town & Country

“John Besh, chef/owner of Restaurant Augus, Luke, Besh Steak, La Provence and Dominica, presents a stunning picture book of his beloved city, giving the reader a view of it as well as a narrative and a taste. In some 360 oversized pages, he covers every essential tradition. Besh cooks from his native roots, most often with techniques refined by his years of study in Europe… It’s a joyous journey, full of crawfish and jambalaya.” ––Charleston (SC) Post & Courier

“New Orleans chef John Besh’s My New Orleans features more than 200 recipes as well as personal stories of Besh’s beloved city and its regional cousine.” ––Celebrated Living

“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

“Trina Hahnemann’s offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek’s food and landscape photography is just as remarkable as Trina’s seasonal recipes.Trina offers a modern twist on Scandinavia’s traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region’s rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients.” ––Imaginary Kitchen http://bit.ly/1duA4I

“The book is divided into the twelve months of the year and focuses on a ‘light, modern version of Scandinavian home cooking’. The four seasons are reflected in the recipes, with much emphasis on fresh local produce. A short introduction accompanied each recipe, explaining the background to the dish, sometimes with a personal anecdote. I find this an essential part of any cookery book, because I like to learn about the origins of a dish than simply be told how to prepare it. For example, Hahnemann describes Skagen, located in the northern tip of Denmark, where the famous Skagen fish soup comes from, and it sounds like a place I would love to visit.” ––World Foodie Guide http://www.worldfoodieguide.com/index.php/the-scandinavian-cookbook-by-trina-hahnemann/

“Translated for an American audience, The Scandinavian Cookbook is a visual feast for any food lover and traveler to places far from home, offering a view and taste of Nordic life that I know hardly a thing about. As evident by the diversity of recipes in her book from fruit porridge (her grandmother’s beloved recipe) to Venison with celery root gratin to Danish butter cookies, they are more than gravlax.” ––Romney Steele, author of  My Nepenthe http://mynepenthebook.com/2009/09/food-with-love/

“Both the recipes and the photographs of this beautiful “coffee table” book demonstrate the haunting simplicity that is the hallmark and the glory of Scandinavian cooking.” ––About.com http://scandinavianfood.about.com/b/2009/08/07/trina-hahnemanns-the-scandinavian-cookbook.htm

“I loved this book.  I love that it is organized by month and by what is in season.  It totally takes the guess work out of what to cook.  Open the book, turn to the current month, and make something amazing.  Although the cauliflower soup is listed in November, all of the ingredients are in season here in Washington, D.C.  It is my lucky day.  I would totally recommend picking up this book.  The recipes, pictures and stories are worth it.   Trina Hahnemann has written a great book.” ––Savory Reviews http://www.savoryreviews.com/2009/07/15/book-review-the-scandinavian-cookbook/

“The book has 115 recipes divided by months and grouped into seasons to make the most of the local foods available in the Nordic region. The photography is gorgeous, (done by Lars Ranek, one of Scandinavia’s premier food photographers), and features beautiful shots of the recipes, the ingredients and the countries themselves, making this the kind of cookbook you want to read and enjoy. Each recipe or grouping of recipes has notes about the history and customs of the dish, so I found myself learning a lot going through the book and selecting recipes to try. Hahnemann set out to show that modern Scandinavian cooking has “evolved” from the more traditional recipes and many of the dishes take inspiration from other countries and cultures while making the most of local ingredients.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/06/cookbook-review-scandinavian-cookbook.html

“Trina Hahnemann’s offering, The Scandinavian Cookbook, brings the essence of Scandinavia to life and to the table. Lars Ranek’s food and landscape photography is just as remarkable as Trina’s seasonal recipes. Cooks will enjoy 340 rich and evocative four-color photographs by Lars Ranek, who uniquely showcases the beauty he finds in the food and culture of Scandinavia.  Trina offers a modern twist on Scandinavia’s traditions with wholesome and mouthwatering dishes organized by the calendar month. Her progressive take on taste celebrates the region’s rich traditions of family meals and festivals, as well as its robust seasons, with simple recipes made from healthy and timely ingredients.” ––Food Reference http://www.foodreference.com/html/scandinavian-cookbook-421.html

“The book is not only an introduction to the cuisine of Scandinavia, but to its culture. This is a lovely book for beginners and experienced cooks looking for inspiration.” ––Dolce Dolce http://www.dolcedolce.com/?cat=25

“As a well-traveled food writer, Trina Hahnemann nurtured a desire to show the world that Scandinavian cooking has “moved on” from the old-fashioned cookbooks that once represented her native cuisine. The result is The Scandinavian Cookbook, filled with delectable recipes grouped by season that share the beautiful and healthy foods found in the world’s Nordic countries.” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2009/scandinavian-cookbook/

“Simple, clean, well executed food that is imaginative enough to be interesting, but simple enough to cook without too much sweat. Oh, and it also has rather spellbinding photography in it.” ––Wright Food: Recipes and Culinary Adventures from a Brit in Seattle http://mattikaarts.com/blog/charcuterie/citrus-cured-copper-river-salmon/

“The recipes are a mixture of familiar traditional recipes, variations on the traditional (like fish cakes in curry sauce), and new recipes using traditional Scandinavian ingredients. There are photographs of almost every dish, interspersed with photos of the raw ingredients and cityscapes, landscapes and people, all of them in glorious colour. The abundance of photographs means that this is not just a recipe collection, but actually a gorgeous coffee-table book as well.” ––Ice Cook: Icelandic cooking, recipes and food culture http://icecook.blogspot.com/2009/05/cookbook-review-scandinavian-cookbook.html

“The Scandinavian Cookbook is an amazing cookbook. The photos are absolutely beautiful. There are plenty of recipes for people with special diets, including spelt buns and plenty of meat and fish dishes, or recipes than can be altered to accommodate.” ––With Without http://withwithout.wordpress.com/2009/05/19/book-review-the-scandinavian-cookbook/

“I am mad about this book, The Scandinavian Cookbook by Trina Hahnemann. I have to pace myself with this book, especially during the May, June, July and August chapters because the pages are filled with images that remind me of my childhood.” ––Miss Whistle Whistling http://misswhistle.blogspot.com/2009/05/scandinavian-cookbook.html

“The Scandinavian Cookbook is chock-full of delicious and easy to make recipes and stunning photography.” ––WCBS Dining Diary, by Bob Lape http://www.wcbs880.com/topic/play_window.php?audioType=Episode&audioId=3704679

“[The book]  is a fabulous pep talk for intuitive, convenient cooking. Ebert may be obsessed with rice cookers (Zojirushis in particular), but it’s less about the device than the idea that we can and should cook real meals at home, space and time limitations be damned.” –Dad Wagon http://bit.ly/bFJScn

“”The Pot” is culled from one of Ebert’s entries to his popular blog, “Roger Ebert’s Journal,” on the Chicago Sun Times website. While he mostly discusses films and filmmaking, one entry in November 2008 centered on his love affair with the rice cooker. As a result, “The Pot” isn’t a traditional cookbook. Much of what’s inside comes in narrative form, with short-bite chapters discussing soups, sauces, herbs and spices and even nutrition. Ebert offers lots of advice to folks unfamiliar with purchasing or using a rice cooker.” ––The Honolulu Star-Advertiser http://bit.ly/dtiVwJ

“The Pot and How to Use It is a funny kind of cookbook made up of Ebert’s philosophies about cooking and health, his blog entries, and recipes generated in the comments section of his blog. It’s a slim volume designed to get you acclimated to using your rice cooker for more than just rice, along with plenty of Ebert’s prose to keep you thoroughly entertained while you cook in The Pot.” ––Serious Eats http://bit.ly/c36dXA

“The Pot knows. This is one of Ebert’s truths. So are these: He can’t speak. He can’t eat. He can’t smell. He can cook. Ebert, 68, has not been able to speak, eat or smell since 2006. Cancer, and surgeries to try and help matters, were the culprit. But food and cooking — the love of it, the memories of it, the physicality and process of it — are still very much with him. He cooks for dinner parties and makes rice-cooker oatmeal, his favorite, in the morning for anyone who’s game.” ––Chicago Sun-Times http://bit.ly/aGt5HD

“Ebert’s devotion to food (what’s healthy, what works, what’s good) is inarguable. He still cooks and writes about food on his well-followed blog, Roger Ebert’s Journal. It was, in fact, a 2008 blog post about rice cookers, a tool he’d fallen for years ago, that spurred The Pot and How to Use It in the first place.” ––TheStar.com http://bit.ly/9BEFXy

“The Pot and How to Use It is aimed at culinary-challenged adults, but the simple recipes in it scream “feed me to your 2-year-old!” They’re heavy on simple grains — oatmeal, lentils, and rice, of course — and fresh fruits and vegetables, slow cooked until they’re sweet, mild and kid-friendly.” ––The Stir, a Cafe Mom blog http://bit.ly/aTxSj0

“No one has to lie and say that Roger Ebert comfortable not being able to eat. It’s a fact his life is more difficult now than it was before the cancer ordeal. However, it’s apparent Ebert has not allowed his setbacks to stop him from following his dreams and writing a cookbook.” ––Celebs.Gather.com http://bit.ly/chY90e

“Nominally, this is a book about how to cook with a rice pot, but it is really a book about cooking and really a conversation about cooking. Ebert kicks off the talking with his own culinary peccadilloes, starting with a sharp little chapter on, of all things, oatmeal, and confessing to a favorite dish of canned tomato soup sparked with frozen peas. He talks about attending the Sundance Film Festival, where it’s not about celebrity sighting, but seeing as many movies as you can and surviving on something besides popcorn and Milk Duds. Hence the rice cooker in the hotel room. Then his readers chime in via internet with comments to Ebert on how to use the pot, ideas for recipes, and tips—how much rice, how much water, cooking at high altitudes, avoiding scorching, grits and other grains, stories of Japanese dorm rooms, and the ongoing mystery of how the pot knows when the rice—whether minute rice or brown rice—is perfectly cooked.” ––Appetit for Books http://bit.ly/d6nb3V

“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

“Roger Ebert’s surprising new cookbook The Pot and How to Use It: The Mystery and Romance of the Rice Cooker will be available on September 21. He has been battling thyroid and throat cancer for eight years and is now unable to eat without the assistance of a feeding tube. However in his book he shares his love of the rice cooker and teaches how simple it is to slowly whip up healthy inexpensive dishes that go well beyond rice.” ––The Independent http://bit.ly/cOwt3r

“Cancer may have robbed Roger Ebert of the ability to eat, but it won’t stop him from dishing out cooking advice. Four years after cancer surgery left the famed film critic unable to speak or eat, Ebert is publishing a cookbook dedicated to rice cookers, a kitchen appliance he lovingly calls “The Pot” and champions as an answer for those strapped for cash, time and counter space. “To be sure, health problems have prevented me from eating,” Ebert writes in the book. “That did not discourage my cooking. It became an exercise more pure, freed of biological compulsion.” The idea for the book came after a 2008 blog post he wrote about rice cookers prompted hundreds of comments, with many readers including their favorite recipes. “I think I was somewhat frustrated by not being able to eat and I wanted to live vicariously,” the 68-year-old said during an interview at his Chicago home, his laptop computer speaking his typed answers. The book includes many of those comments, as well as more than two dozen recipes for dishes such as chili, risotto, jambalaya and oatmeal — Ebert’s favorite. He took a witty and funny tone when writing it; he says he didn’t want it to sound too specialized or difficult.” ––Salon.com http://bit.ly/bqJsOL

“If you associate cowboy cooking with barbeque, beef, and beans, you’re in for one Texas-sized surprise. In his latest cookbook [Cooking The Cowboy Way] with June Naylor, Grady Spears travels North America in search of food that celebrates what he calls the “cowboy way,” a lifestyle born of life in the saddle or on the trail. The cowboy-turned-chef visits kitchens from Florida to Texas to Alberta, Canada, gathering a varied, if not eclectic, collection of recipes inspired by campfires, chuck wagons, and ranch kitchens.” ––Cowboys & Indians http://bit.ly/dAMoeF

“[Grady Spears] has mastered the nuances of Kansas City barbecue, Mexican chili peppers and Cuban seasonings from other cowboy cooks reaching west to Arizona, north to Canada and east to Florida. He’s as comfortable offering a recipe for citrus remoulade and tomatillo hollandaise as he is for chili and cornbread. But all of Spears’ dishes are infused with the “cowboy code,” which he defines as “a respect for hard work, an understanding of the rhythms of nature and … an appreciation for honest food.” ––Detroit News www.detnews.com

“Immerse yourself in cowboy culture with the majestic images, hearty recipes and rancher lore in Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens. Author and cowboy-turned-chef Grady Spears takes you to ranches and restaurants frequented by cowboys and wranglers from Texas to Arizona to Alberta. The book features range-worthy comfort food recipes like Chuck Wagon Stew and Golden Cornbread Muffins, hearty Ancho Strip Steaks and decadent Blueberry-Peach Cobbler.” ––Oh Ranger http://www.ohranger.com/all-parks/news/2010/cooking-cowboy-way-brings-rancher-fare-tables-everywhere

“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

“This is a collection of recipes and stories gathered on the trail from cowboy cooks, chuck wagons and ranch kitchens. The story of cooking the cowboy way is told through local knowledge and visits to ranches and cafes all across North America; from Calgary, Alberta to the southern state of Florida. Each chapter includes an introduction to the ranches and recipes from that area. Photography by David Manning is evocative of life out on the range and modern day cowboy life. There is also a handy glossary if your unfamiliar with some of the cowboy terms. To be honest, from the outset I had expected and looked forward to nothing but meat based recipes, large chunks of steak on the BBQ or over the fire with a few beans, but I was pleasantly surprised. The recipe selection is as diverse as the range of cooking methods; including many vegetable dishes, salads, baked breads, cakes and desserts. There are over fifteen different rubs, marinades, dressings and sauces that can be adapted to meat or fish, and after a long dry day in the saddle there are a selection of drinks to quench the thirst.” –Cyder with Eloise http://www.bramptondeli.co.uk/?p=783

“Life in the saddle, on the trail, and in the outback has forged a lifestyle that renowned restaurant owner Spears gives us a glimpse of in this book. He takes you on a journey across the continent to amazing places full of food, history, and people who have appreciation that always including cooking and eating. That cowboy spirit comes from a simple code of rustic lifestyles and hearty recipes. Cowboy cooks, ranchers, and locals from across North America share more than 100 of these mouthwatering creations. Each chapter focuses on a different region of the country such a places like the Wildcatter Ranch in Graham, Texas, the Bellamy Brothers Ranch in Darby, Fla., the Home Place Ranch in Alberta, Canada, and Rancho de la Osa in Tucson, Ariz.” ––Los Cruces Sun-News http://www.lcsun-news.com/las_cruces-lifestyle/ci_14269594

“Campfire, chuck wagon, and ranch cooking is a very distinctive way of cooking and one that I love. There’s nothing quite like the experience, and the flavors, of cooking bacon and eggs, or a steak over an open campfire. The book is a wonderful compendium of this style of cooking. Chef, restaurant owner, and author Grady Spears explores this way of cooking by highlighting working ranches, and their food and recipes across North America. Each chapter is devoted to a different ranch in such states as Texas, Arizona, Missouri, Florida and Alberta, Canada. He includes cooking secrets, photos and stories about the cowboy way of life. While I was reading through it, it made me want to pack up my cast iron pan, and my camping gear, grab my horse, and hit the open road. I have everything but the horse. Maybe car camping is in the near future instead. I cooked several recipes from the book and they were all a huge success. The recipes were well-written, easy to follow and pleased several friends that came over to eat them to the point that they asked for the recipes for themselves.” ––100 Miles http://1hundredmiles.blogspot.com/2010/01/review-cooking-cowboy-way.html

“This new compilation from Grady/Spears duo is as much a travel guide as a cookbook. The authors are Texans, as are most of the destinations, beginning at the Wildcatter Ranch, about ninety minutes north of Fort Worth on the Brazos River. Here, city slickers can ride with the wranglers, shoot clay pigeons, stay overnight in one of the cabins, and enjoy Bob’s Famous Baby Back Ribs. The recipe for this and other famous dishes from the selected ranches/restaurants appear along with photos of the landscape, the chefs, and the food. Sidebars offer hints for when to go, shopping, and historical points of interest.” ––ForeWord Reviews http://www.forewordreviews.com/reviews/cooking-cowboy-way-recipes-inspired-campfires-chuck-wagons-and-ranch-kitchens

“The mouth-watering food in this book of recipes inspired by campfires, chuck wagons and ranch kitchens is sure to strike a Texas-sized chord with people who grill or simply love to eat.” ––South Bend Tribune http://www.southbendtribune.com/article/20091206/Lives/912059946/-1/XML

“Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens presents the story of foods inspired by life in the saddle, on the trail, and in the outback.  It’s a food journey across the continent to amazing places full of great food, interesting history, and unique people who have an immense appreciation for the land.  These recipes were created by cooks who know what to feed hungry cowboys in style!” ––The Texas Food and Wine Gourmet http://www.thetexasfoodandwinegourmet.com/review_story.asp?category_id=25&story_no=5

“[Grady Spears] book “Cooking the Cowboy Way” is a collection of recipes from across the U.S. and Canada. Ranch cooks, cowgirls and cowboys who live the life and know how to tend a fire are creating dishes such as Grilled Oysters with Pico, Ranchero Grilled Quail and Blackened Grouper with Orange Remoulade. It’s a great collection of what’s cookin’ in the back yards and pastures across the ranching community. More than biscuits and beans…. actual stick to your ribs, hearty feasts fit for hard working cowgirls like me.” ––Cowgirls Country http://cowgirlscountry.blogspot.com/2009/10/cooking-cowboy-way-by-grady-spears.html

“Spears, former cowboy turned chef and restaurateur known for taking cowboy classics and making them upscale, along with Naylor, journalist and author, traversed the country finding cowboy cuisine and getting a look behind the scenes at the different ranches and places where the recipes are from. As you would expect, much of the time is spent in Texas but they also visited Arizona, Calgary, Alberta, Florida and Missouri. With stories and gorgeous pictures combined with the recipes, the reader gets an interesting glimpse at the cowboy life. The book manages to fit in close to 100 recipes and there is a big variety of dishes to choose from. There are breakfasts, salads, side dishes, baked goods, cocktails and desserts (who knew cowboys eat crème brûlée?).” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/10/cookbook-review-cooking-cowboy-way.html

“Find simple, comfort-food recipes from Texas and beyond in Fort Worth chef Grady Spears’ latest book, “Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons and Ranch Kitchens.” … The resulting book makes for good reading as well as good cooking, telling the story of each outpost through words, recipes and photographs that present authentic vignettes of life on the ranch.” ––SanLuisObispo.com http://www.sanluisobispo.com/entertainment/national/story/899000.html

“If you think this story can’t get any better, grab your car keys and bring this recipe along with you to the supermarket. I just got the book “Cooking the Cowboy Way“, and flipping through it, I found a recipe for Cowboy Corn Casserole that is way better than anything else. It’s less cake-y, less sweet and cheesier, and an easy side dish with minimal prep time.” ––Tampa Bay Online http://www2.tbo.com/content/2009/oct/21/love-corn-bread-saddle-fabulous-side-dish/news-breaking/

“Cooking the Cowboy Way follows cowboy cooking across the continent – from Perini Ranch in Buffalo Gap all the way to Homeplace Ranch in Alberta, Canada. There are a couple of urban detours along this tour: the famous Gates Bar-B-Q in Kansas City, and Spears’ own tailgate party in Arlington. … Cooking the Cowboy Way is not a guide to old-fashioned ranch and trail grub. And that’s a good thing. The book is an homage to the cowboy legacy, which Spears finds evolving on the nation’s ranches. ” ––Dallas Morning News http://www.dallasnews.com

“Today,  I spoke with Grady Spears, cowboy turned chef, and author of “Cooking the Cowboy Way“.  The book is beautiful, full of delicious recipes, and stories of the cowboys and the ranches where the food is made. I was inspired by many of the recipes and decided to make a Skillet Buttermilk Cornbread and Tom’s Ranch beans, from two of the ranches in the book. The cornbread is about the best I’ve ever had, packed with cheese and spicy tomatoes. It tasted spicy, a tad sweet, and super moist.” ––Sandy Gluck, Living on 112: Martha Stewart Radio http://blogs1.marthastewart.com/radioblog/2009/10/cooking-the-cowboy-way.html

“While his many restaurant roles and cookbooks have built a career centered on cowboy cooking, Cooking the Cowboy Way is also something of a departure for Spears: In the book, he goes beyond Texas to explore cowboy cooking all over North America, from Homeplace Ranch in Calgary, Alberta, down to the Bellamy Brothers Ranch in Darby, Fla. Spears, who worked as a cowboy in West Texas before falling into the restaurant business, used his many connections and forged new ones to visit far-flung ranches, cooking with the owners and gathering cowboy recipes and stories along the way” ––Star-Telegraph http://www.star-telegram.com/food/story/1682205.html#tvg

“Spears went all over the country, with a logical and heavy focus on the Lone Star state, to pull together his collection of nearly 100 down-home recipes of the Old West. Whether a city slicker, rodeo sweetheart or true cattle hand, these recipes and stories are sure to transport you back to the simpler cowboy way of life. If you’ve ever had the strange urge to grab a big iron triangle and ring in the dinner crowd, this one’s for you.” ––Slashfood http://www.slashfood.com/2009/10/02/cooking-the-cowboy-way-cookbook-spotlight/

“”Cooking the Cowboy Way” is subtitled “Recipes Inspired by Campfires, Chuck Wagons and Ranch Kitchens.” From the rural life in Florida to Texas to Alberta, author-restaurateur and chef Grady Spears has gathered recipes that take hearty ranch and trail fare and kicked them up to a delectable sophistication with the use of authentic ingredients with a twist.” ––The Westerner http://thewesterner.blogspot.com/2009/10/book-offers-cowboy-recipes.html

“[Grady Spears and June Naylor]  went all over the country, with a heavy emphasis on Texas, of course, drawing inspiration from cooks on and around ranches large and small. They then took these recipes and adapted them for regular kitchens and modern uses (i.e.,  dinner parties and backyard cooking). The results sound great.” ––Texas Monthly http://www.texasmonthly.com/blogs/eatmywords/

“It’s a topic usually reserved for death-row inmates, but what did John F. Kennedy or Cleopatra or Hitler or Abe Lincoln have for their last suppers? The genesis of the book was a series of historically themed dinner parties hosted by Andrew Caldwell, a chef, historian and hotel owner. In addition to being a fascinating read, the book is part cookbook, as Caldwell includes recipes for the meals.” ––Hampton Roads http://hamptonroads.com/2010/06/get-ready-summer-books-cook

“Andrew Caldwell has written a book full of tasty anecdotes about historical figures and what they ate just before they died. “Their Last Suppers: Legends of History and Their Final Meals” is a blend of history and culinary research that takes a look at the lives — mostly the deaths — of people from Alexander the Great to Adolf Hitler, then reports what they had for their last meal.” ––Portland Press Herald http://bit.ly/bwwZcB

“From Diana, Princess of Wales, to Gen. George Armstrong Custer, famous people who died untimely deaths are the subject of a new book written by a chef with a history bent. “Their Last Suppers: Legends of History and Their Final Meals” by Andrew Caldwell gives biographical sketches of 21 notables from the past two millennia, plus menus with recipes for their last meals.” ––The Pueblo Cheiftan http://bit.ly/99H4lt

“Andrew Caldwell, who has made a name for himself as TV’s “The History Chef,” sifts through the historical record to reveal what people such as Marilyn Monroe, Elvis Presley, Martin Luther King, Cleopatra, and Princess Di had as their last meal before shuffling off this coil. … In addition to the menus, there are brief biographical sketches and even a few recipes. Full of flavor and zest, this book combines history and food facts in a tasty literary treat.” ––Tucson Citizen http://tucsoncitizen.com/shelflife/tag/jfk-a-simple-breakfast/

“[Their Last Suppers] describes the final diets of such figures as Abraham Lincoln (clear mock turtle soup using oxtail, roast Virginia fowl with chestnut stuffing, baked yams and cauliflower with cheese sauce), Elvis Presley (spaghetti and meatballs, followed by frosted cookies and ice cream) and Adolf Hitler (vegetable soup and mashed potatoes).” ––Augusta Chronicle http://bit.ly/btP5EJ

“Caldwell, a veteran chef who runs a website called The History Chef (www.thehistorychef.net), serves up our best ideas of what various historical figures ate before meeting their ends — everyone from John F. Kennedy (a simple breakfast of soft-boiled eggs, bacon, toast and orange juice) to the Emperor Montezuma (his favorite seafoods, borne by runners all the way from the Caribbean, along with chocolate served in golden goblets) to Elvis Presley (spaghetti and meatballs, followed up with a quantity of frosted cookies and ice cream, flavor unspecified — oh, and all those little pills.) Along with the last menus, where known, Caldwell inserts brief bios of his subjects and recipes for those last servings. He also adds recipes for some of his subject’s favorite dishes, so we also get Elvis’ beloved fried peanut butter and banana sandwiches. and Grigory Rasputin’s preferred borscht and codfish soup. This sort of book is a guilty pleasure for those of us with a secret sweet tooth for wretched excess and sensation. (Adolf Hitler was famously a vegetarian, but on that last night in the Fuhrerbunker, he unbent enough to try some squab, liver dumplings and onion pie.)” ––Star News Online http://books.blogs.starnewsonline.com/11915/the-last-suppers/?pa=2&tc=pg

“A blend of history book and cookbook, “Their Last Suppers” highlights 20 historical figures who died notorious deaths. Caldwell examines their last meal and provides recipes from it. Among those highlighted are Montezuma, Julius Caesar, Napoleon, Abraham Lincoln, John F. Kennedy, Elvis Presley, Marilyn Monroe and Princess Diana.” ––Times Herald-Record http://www.recordonline.com/apps/pbcs.dll/article?AID=/20100509/LIFE/5090313/-1/SITEMAP

“While the recipes in America’s Best BBQ — and there are 100 absolutely mouthwatering ones to choose from — are a great guide to the ‘que, what really caught my attention in this book was the list of sources.” ––Snooth http://bit.ly/bJovCk

“The book features dishes from some of our country’s best BBQ joints.  Each page is loaded with color pictures, usually highlighting amazing and well seasoned BBQ pits, restaurants looking more like shacks than anything corporate America would ever go for, lots and lots and lots of amazing pork, and rank amateur photos of gut busting food.  True Americana.” ––Living Local in California http://livinlocal.wordpress.com/2010/02/28/deep-fried-oreo-cookies/

“I don’t know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in. … If you love barbecue, its history, and great recipes, I wholeheartedly recommend this book.” ––Pork Steak Recipe http://porksteakrecipe.blogspot.com/2009/10/review-of-americas-best-bbq-100-recipes.html

“Ardie A. Davis, a certified judge in several barbecue events and cook offs, and Chef Paul Kirk, barbecue guru and winner of more than 475 cooking awards, crisscrossed America in search of the best barbecue joins in the country. After investigating some 8,000 restaurants, they listed their top 100 picks in a fascinating new book. In addition to meat, meat and more meat, there are dozens of delicious recipes for starters, sides, and even desserts. This is one of the more fun collections I’ve seen and it is being published just in time for the summer backyard cooking season” ––Tuscon Citizen http://tucsoncitizen.com/cooking/2009/09/11/new-book-lists-best-bbq-joints/

“We’ve visited a few of the places in this book, and our all-time favorite– Ridgewood Barbecue in Bluff City, TN–is included. But this book is more than just a guide for travelers looking for good BBQ: it’s a scrapbook of barbecue culture, with photos and history notes. It also includes 100 recipes–some original “top secret” and some “copycat” versions–for the specialties of each restaurant. Each pair of facing pages includes details about a restaurant, photos, and a recipe or two.” ––Frugal Creativity http://www.frugalcreativity.com/2009/09/americas-best-bbq-book-review.html

“America’s Best BBQ is a great documentation of authentic barbecue recipes and traditions that those of us of the “green” mindset can use as a guide to get authentic flavor with our own greener approach, including sourcing local ingredients.” ––Eat. Drink. Better. http://eatdrinkbetter.com/2009/07/31/getting-greener-with-americas-best-bbq/

“America’s Best BBQ is loaded with photos and includes original recipes from many of the barbecue joints. For the places that wouldn’t divulge recipes, the authors have substituted their own versions. Recipes are divided into starters, main dishes, sides and condiments and desserts. The book also includes “Legacy Recipes” and a chapter on barbecue basics.” ––The Advocate http://www.2theadvocate.com/columnists/50252272.html

“America’s Best Barbecue is the Wikipedia of barbecue information. ––Texana http://texana.texascooking.com/books/americas-best-bbq-paul-kirk.htm

“With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2009/best-bbq/

“What you’ll find in this book is a panorama of barbecue from across the nation, kind of like a book form of a Food Network or Travel Channel program on BBQ.” ––CJ Online http://cjonline.com/interact/blog/phil_anderson/2009-07-03/davis_has_new_bbq_book_out

“If you love barbecue then you have to get this book.  Secret family recipes revealed for some of your favorite items at famous barbecue landmarks.  On top of that this book is full of great stories about the proprietors and pit masters” ––Savory Reviews http://www.savoryreviews.com/2009/06/24/book-review-americas-best-bbq/

“There’s so much to like about this book, most of all the way form and function mesh so well in this BBQ volume that’s as much guidebook as cookbook. It’s such a genuine, natural mix of recipes, people, places, and BBQ trivia that it’s similar to one the road shows on the Food Network and just as enjoyable. ” ––Epinions http://www.epinions.com/review

“A fantastic barbecue book has come across my desk in time for Father’s Day. America’s Best BBQ is written by barbecue experts Ardie A. Davis and Chef Paul Kirk, who have gathered recipes from their top 100 barbecue restaurants across the country. … America’s Best BBQ also makes attractive reading outside of the kitchen or grill area. The pages are designed to look like a barbecue type menu and there are numerous boxes and sidebars full of additional info, including Ardie and Paul’s separate lists of  top 10 barbecue restaurants. It’s alot of fun and any barbecuer would enjoy looking through it, as well as using the recipes. It can also serve as a guide book in search of the best barbecue places.” ––Examiner.com http://www.examiner.com/x-13347-Princeton-Food-Examiner~y2009m6d16-Fathers-Day-barbecue-cookbook

“This book by Pitmaster Paul Kirk (7 time world barbecue champion) and Ardie Davis barbecue historian is packed with recipes, links to website, stories of pitmasters and ‘cue experts across the country. In a true homage to the food that brings us together around a pit, a grill or a smoker this lovingly conveys unique cuisine and history like Jim Crow: Black, White and BBQ which revisits segregation and other bits of our heritage woven througout.” ––Jacqueline Church http://jacquelinechurch.com/component/content/article/1754-americas-best-bbq-giveaway

“Ardie and Chef Paul traveled the country searching for good Q. I envy them. lol Wouldn’t that be a great way to spend a vacation? In my opinion, if these two recommend a place as having great Q….. I’m going to believe them and give it a try. The book contains a recipe from each of the 100 Joints they visited. They’ve included side dishes, rubs, meats and desserts.” ––Cowgirl’s Country http://cowgirlscountry.blogspot.com/2009/06/americas-best-bbq-by-ardie-davis-and.html

“Hungry for something different? Then try America’s Best BBQ. Here, two of the world’s top barbecue experts present their favorite barbecue recipes from across America. Only Ardie and Paul, the go-to sources on barbecue, can earn the trust–and the secret recipes–from some of the nation’s barbecue legends.” ––Xoogie http://review.xoogie.net/gaurmet-food/americas-best-bbq-100-recipes-from-americas-best-smokehouses-pits-shacks-rib-joints-roadhouses-and-restaurants/

“Two Kansas City pitmasters have teamed to put all their expertise into America’s Best BBQ 100 Recipes from America’s Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Ardie Davis is founder of the American Royal International BBQ Sauce, Rub and Baste Contest. He’s also known as Remus Powers, Ph.B. Paul Kirk is the operator of Baron’s School of Pitmasters and has won 475 cooking and barbecue awards.” ––Lexington Herald-Leader http://www.kentucky.com/964/story/803000.html

“Cross the nation’s barbecue joints with this entertaining - and kitschy - look at down-home restaurants from Washington state to North Carolina. Photos and descriptions tell the backstories behind these popular establishments.” ––Seattle Post-Intelligencer http://www.seattlepi.com/food/406373_FDM517HGTE.html

“In addition to more traditional recipes, such as barbecue pork butt, readers will find fun appetizers (like fried cheese stick grits from Memphis Minnie’s in San Francisco) and desserts; there’s even a half-scratch root beer cake that, despite its far-from-gourmet ingredient list, we couldn’t get enough of.” ––SF Gate http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/15/FDM517HGTE.DTL

“In addition to techniques and recipes from some of the nation’s best pitmasters are stories and photos that will tempt you to hit the road to try these favorite joints.” ––Detroit Metro Times Food & Drink http://metrotimes.com/food/story.asp?id=13970

“With more than 100 recipes for mouthwatering starters, moist and flavorful meats, classic side dishes, sauces and rubs, and decadent desserts, this book should come with its own wet-nap.” ––The Gastronomers Bookshelf http://www.thegastronomersbookshelf.com/688_new-release-americas-best-bbq

“Written by two leading experts on barbecue, the book includes a wealth of cooking tips artfully woven into the background stories that accompany the recipes from each of the featured eateries. Photos of food, people, buildings and vintage signage take you on a cross-country journey through America’s barbecue culture.” ––My Gourmet Connection http://www.mygourmetconnection.com/gourmetbymail/

“While filled with recipes, it’s also part guide, part travelogue, part window into the barbecue belt of America (i.e., from North Carolina to Texas, with a few other states thrown in). There are a lot (a lot!) of gorgeous, glossy photos, along with stories and commentary by Ardie A. Davis and Chef Paul Kirk, the authors and researchers behind this compilation.” ––Foodie Loves Writing http://foodloveswriting.com/2009/05/08/testament-enough/

“More than just a cookbook, America’s Best BBQ is an insight into the culture and philosophy of this uniquely American style of cooking.” ––My Gourmet Connection http://www.mygourmetconnection.com/articles/entertaining-holidays/great-grilling-products.php

“Put simply it’s 100 great BBQ recipes that you won’t find anywhere else. These recipes come from the barbecue grills that Paul and Ardie have visited over the last two years of travelling. Because Paul and Ardie carry “BBQ respect” by the bucket load , they’ve managed to tease out these top secret Q recipes from the best professional pitmasters around.” ––Barbecue Smoker Recipes http://www.barbecue-smoker-recipes.com/americas-best-bbq.html

“It’s not often that I find a cookbook that is actually fun to read. I don’t know what I enjoyed more, the authentic and varied recipes, or the barbecue stories and lore that they are steeped in.” ––Patio Dadio BBQ http://www.patiodaddiobbq.com/2009/04/book-review-americas-best-bbq.html

“Ready, Steady, Spaghetti is a real cookbook for children, complete with  inviting food photography that sets the stage for beautiful presentation. This book takes seriously  the earnest  interest of a young, aspiring cook. The recipes are creative and show how to think in the kitchen, and how to balance flavors, textures, and tastes.” ––Food Muse Media http://foodmusemedia.com/blog/?p=114

“For young cooks who are just beginning to learn their way around the kitchen, this book offers solid advice and creative insight into learning culinary skills. Starting out with suggestions on proper cooking technique, nutrition and safety and hygiene, the book gave my 13-year-old and 8-year-old the basis for knowing that cooking involves more than standing over the stove putting something in a pot. Ingredients and directions were laid out simply and the girls easily followed along with a little bit of direction from Mom” ––South Bend Tribune http://www.southbendtribune.com/article/20091206/Lives/912059946/-1/XML

“This colorful, brightly photographed volume is a perfect cookbook for a budding young chef and his or her parents. … The recipes are basic; most have only five to 10 ingredients and can be prepared within an hour. Simple, half-page to one-page instructions cater to child-sized attention spans, so that theoretically, kids can prepare these recipes themselves. … Most kids will need some parental guidance. But this cookbook allows children and their parents to discover the joys of cooking perennial favorites with few tears and a whole lot of fun.” ––The Austin Chronicle http://www.austinchronicle.com/gyrobase/Issue/review?oid=oid%3A924615

“A youngster who’s shown an interest in learning how to cook tasty, “from-scratch” foods will like the colorful Ready, Steady, Spaghetti: Cooking for kids and with kids by Lucy Broadhurst (Andrews McMeel Publishing, $19.99, paperback). Broadhurst, a food stylist and children’s book author from Australia, packs her 191-page book with easy-to-follow triple-tested recipes. Each recipe is accompanied by a photograph of the completed dish and many are illustrated with step-by-step photos.” ––2 The Advocate http://www.2theadvocate.com/features/food/59500267.html

“Recipes for “little food” such as after-school snacks, breakfast, soups, and sammies go a long way in Broadhurst’s clever Ready, Steady, Spaghetti. Broadhurst makes cooking with kids easy and entertaining. Kids will fill up on fun and food with cool and exciting recipes like Spaghetti with Chicken Meatballs, Stir-Fried Chinese Vegetables, Moo Juice, Lemon Butterfly Cakes, Fairy Wands, Martian Cookies, Chocolate-Cherry Spiders, and more. She even makes preparing (and eating) vegetables a treat. And the excitement doesn’t stop there. There’s also a party food section that will have kids celebrating.” ––Cooking With Kids Online http://cookingwithkidsonline.com/4/ready-steady-spaghetti-cooking-for-kids-and-with-kids/

“This big, user-friendly paperback cookbook full of color photos is all about food with major kid-appeal…. Whether your little one is in the kitchen cooking along or just needs some dishes tailored to his or her developing palate, this looks like a winning book.” ––A Mingling of Tastes http://www.aminglingoftastes.com/2009/06/giveaway-ready-steady-spaghetti.html

“This is one cookbook that, if you have kids, you’ll be pulling out often, especially if you like working with them in the kitchen.” ––Raisin Toast http://raisintoast.typepad.com/home_and_garden/2009/03/ready-steady-spaghetti—cooking-with-kids.html

“Ready, Steady, Spaghetti is full of  doable and delish recipes that make for a fun afternoon in the kitchen.  We had a blast making the Orange & Ginger Chicken Stirfry.  Getting our tot involved in the chopping and cooking actually inspired her to have her first bite of chicken…ever.  Proof that even picky eaters will enjoy this cookbook.” ––Celebrity Baby Clothes http://www.celebritybabyclothes.com/2009/05/get-in-the-kitchen-have-fun/

“The recipes are inventive, but simple with lots of healthy vegetables and other ingredients. Show your kids the photographs and they’ll get excited, too.” ––Super Chef http://superchefblog.com/2009/05/lucy-broadhurst-ready-steady-spaghetti.html

“With dozens of gorgeous full-page pictures in vibrant color, a smooth, heavy paper stock and a clean, elegant design, Ready, Steady, Spaghetti has abundant aesthetic appeal.” ––Omaha World Herald, by Pam Miller-Jenkins http://www.omaha.com/index.php?u_page=3945&u_sid=10632762&u_rss=1&

“The book not only has recipes that kids love to eat, but recipes that kids can help you MAKE, because they’re pretty simple with a minimum amount of steps and ingredients.” ––Cafe Mom, by Cafe Cynthia http://www.cafemom.com/dailybuzz/toddler/3233/Toddler_Meal_Vegetarian_Ch

“This cookbook for kids by Shannon Payette Seip, Kely Parthen, and Carisa Dixon is all about keeping the young’uns engaged and interested in what they’re eating. It absolutely worked for me, and my daughter keeps begging me to make something else from the book.” ––The Stir http://bit.ly/bfeAfp

“What’s more satisfying than watching fresh, healthy ingredients disappear into the bellies of your little ones? Nothing! The authors of Bean Appetit tackle this endeavor with recipes and creative cooking ideas that encourage two family dining treasures; family time and fresh ingredients. ” ––Mindful Mama http://www.mindful-mama.com/blogs/nourish/archive/2010/03/25/nourished-little-ones.aspx

“Fancy, fussy food isn’t likely to be welcomed at the children’s table. But kid-friendly presentation, from colorful ingredients to playful plates, can ensure that nutritious meals are eaten, not artfully avoided. “If you present food in a playful way, kids are much more likely to try it,” said Shannon Payette Seip. She’s a mom and the co-author of a new cookbook, “Bean Appetit: Hip and Healthy Ways to Have Fun With Food”. Seip and business partner Kelly Parthen (a Colorado mom!) drew inspiration for the cookbook from their popular cafe and cooking school in Middleton, Wis. Bean Sprouts is a family- oriented spot that features fresh, healthful food in fun new ways.” ––Mile High Mamas http://www.milehighmamas.com/2010/05/02/let-kids-play-with-their-food-to-get-them-to-chow-down/

“One of the more innovative ways to excite children about healthy eating is to lure them into the family kitchen. This delightful new cookbook should do just that.
With playful recipe steps, whimsical presentations, and food-themed games, crafts, and activities, “Bean Appetit” is an absolute delight.” ––Tuscon Citizen http://bit.ly/amOOVi

“Part activity guide, part cookbook, “Bean Appetit” also includes skill-building challenges, such as how to crack an egg and how to use chopsticks. Tips on table manners are supplemented with conversation-inspiring questions (”If your family were to form a band, what would you name it?”) and fun food facts (a hard boiled egg will spin longer than a raw one). This is a wonderful little volume for creating fun at the table, as well as lifelong habits for healthy eating.” ––Daily Herald http://bit.ly/caOpKL

“Basing their collection on favorites from Bean Sprouts, the acclaimed café and cooking school for kids, these authors have filled 192 pages with irresistible, healthy yet fun recipes plus food-themed games, crafts, and activities. So, Moms and Dads invite the small ones into the kitchen and have a ball! ” ––Lunch.com http://bit.ly/bBGMrM

“Fancy, fussy food isn’t likely to be welcomed at the children’s table. But kid-friendly presentation, from colorful ingredients to playful plates, can ensure that nutritious meals are eaten, not artfully avoided. “If you present food in a playful way, kids are much more likely to try it,” said Shannon Payette Seip. She’s a mom and the co-author of a new cookbook, “Bean Appétit: Hip and Healthy Ways To Have Fun With Your Food“. Seip and business partner Kelly Parthen drew inspiration for the cookbook from their popular cafe and cooking school. Bean Sprouts in is a family-oriented spot that features fresh, healthful food in fun new ways.” –Sacramento Bee http://www.sacbee.com

“Bean Appetit, a new cookbook for kids by Shannon Payette Seip, Kelly Parthen and Carisa Dixon, is chock full of recipes that look more like art projects, fun games to play at the table, and tips to make mealtime fun. These food ideas are co cute, your picky eater might even be convinced to take a bite.” ––Parenting http://www.parenting.com/gallery/Child/7-Fun-Healthy-Recipes-for-Kids?utm_source=twitterfeed&utm_medium=twitter

“Bean Appétit is packed with creative ways to make healthy foods not only delicious but fun. The dishes are so bright, colorful, and creative, they’re more like art than meals. … The book is bright and appealing with whimsical illustrations and colorful photographs. This would be great for parents of preschoolers and preschool or kindergarten teachers. ” ––Cathe’s Kitchen http://catheolson.blogspot.com/2010/03/book-review-bean-appetit.html?utm_source=twitterfeed&utm_medium=twitter

“From the owners of the nation’s leading healthy kids’ cafe and cooking school, Bean Sprouts, comes a new book to tempt taste buds and delight parents with happier mealtimes! Bean Appetit: Hip and Healthy Ways to Have Fun with Food is filled with oodles of good-for-you recipes, along with food-themed games and activities that will inspire lifelong healthy eating habits.” ––Fullcirclelit http://fullcirclelit.blogspot.com/2010/03/go-beans-new-book-to-get-kids-excited.html

“There is a cafe in town that caters specifically to children.  From the kid-friendly decor to the unique food options and cooking classes, everything about Bean Sprouts Cafe screams children.  And the owners of the cafe, Shannon Payette Seip and Kelly Parthen have put together a new book, Bean Appetit, which is my new favorite recipe book.  Keep an eye out for it in American Baby and FamilyFun magazines. The book is full of yummy looking recipes, kitchen activities, and random trivia, and my husband, who loves typography, was enthralled simply by the graphic design.  Once you get past the shiny, attractive covers and pictures, there is some helpful information, too. ” ––Life at Home http://juanita-life-at-home.blogspot.com/2010/03/book-review-bean-appetit-hip-and.html

“Shannon Payette Seip and Kelly Parthen are the owners of Bean Sprouts, a nationally recognized kids’ cafe, based in Middleton, Wisconsin. Bean Appetit: Hip and Healthy Ways To Have Fun With Food is their darling cookbook that shares the same fun philospohy as the cafe.  Packed with recipes, food-themed games, crafts, and activities, its aim is to inspire families to embrace healthy habits.” ––Kid Crave http://kidcrave.com/electronics/bean-appetit/

“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/

“Enticing our rather bored taste buds, spice revolutionists Sara Engram and Katie Luber, co-owners of the highly successful organic spice company, The Seasonal Palate, Inc., have dedicated an entire cookbook to the creamy goodness of ice cream.” ––Sacramento Book Review http://bit.ly/d9ORzZ

“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

“Turns out, digging into the cabinet was the hardest part, and the result around my house is that we’re all swooning over odd-flavored ice creams. “Spice Dreams” recipes include sorbets, frozen yogurts and popsicles. The ice creams are custard-style - calling for egg yolks - which requires a little more work but yields an impossibly sensuous treat.” ––Hampton Roads http://hamptonroads.com/2010/06/pass-herbs-and-try-cone-spice-cream

“This book has me jumping up and down like a child. I wanted to put on a sundress and run threw a field of sunflowers or just get on my bike pedaling as fast as I can through the neighborhood with my tassels and hair blowing in the breeze and a cone in my hand savoring the arrival of summer. Can you imagine adding spice to ice cream? This book has opened up a whole new freezer of ice cream possibilities.” ––Chocolate and Croissants http://chocolateandcroissants.blogspot.com/2010_06_01_archive.html#3152622532183829032

“This book is devoted to ice creams, sorbets, and frozen yogurts made with sometimes adventurous flavor combinations. There are options like honey-mint ice cream with thyme and basil, chile-lemongrass ice cream, white chocolate-allspice ice cream, and chocolate ice cream with cumin and fennel. In the sorbet chapter, pink grapefruit-tarragon sorbet and chile-orange-chocolate sorbet both grabbed my attention. There are also suggestions for frozen sandwiches and sundaes like cardamom snickerdoodle ice cream sandwiches and peach waffle sundaes with cinnamon syrup. Last, there’s a chapter for sauces, syrups, and toppings to further gild the lily” ––Lisa is Cooking http://lisaiscooking.blogspot.com/2010/06/brown-sugar-and-spiced-banana-ice-cream.html

“Do you remember going to Baskin Robbin’s 31 Flavors when you were a kid? The novelty was that they actually had 31 different flavor options to choose from. Not long ago, ice cream manufacturers began to realize that anything goes when it comes to ice cream flavors. Just when I thought every possible flavor had been created, along came a newly released cookbook called Spice Dreams. Sara Engram and Katie Luber are the real “Spice Girls”. They know their stuff when it comes to enhancing recipes with herbs and spices. Their latest cookbook has more than 50 ice cream recipes that incorporate spices and herbs. These ladies know how to take an ordinary flavored ice cream, add a dash of this and that, and create something extraordinary. This past weekend I made their Apple Spice Ice Cream. It is without question the best ice cream that I have ever made. ” ––Grin and Bake It http://grinandbakeit.com/ice-cream-essentials-give-away-get-ready-for-summer

“This little book packs huge flavour.  … All the spices in the cookbook can easily be found in your local markets or, likely, you will have them in your cupboard already. Get ready for some exotic combinations like Chile-Lemongrass Ice Cream, Marjoram-Mint-Coconut Sorbet, Lemon-Allspice Frozen Yogurt, and toppings such as Ancho-Lime Syrup and Cardamom-Coconut Toasted Topping. With Spice Dreams, your summer just got a little more exciting.” –Living in the Kitchen with Puppies http://livinginthekitchenwithpuppies.blogspot.com/2010/05/spice-dreams.html

“Sara Engram and Katie Luber, founders of The Seasoned Palate, a Baltimore-based company that specializes in packaging organic spices in one-teaspoon packets for convenience and freshness, have compiled a collection of recipes with an emphasis on fresh and natural ingredients. The fifty recipes including ice creams, sorbets, sundaes, ice cream sandwiches, and other delectable frozen treats are certain to please ice cream connoisseurs throughout the country. Most of the recipes in “Spice Dreams” are fairly straight-forward and accessible. What sets them apart from ones found in other collections is the use of spices such as ginger, cinnamon, turmeric, and cardamom. It’s summer, it’s hot, and it’s time to break out the ice cream freezer. This dandy little cookbook serves up tasty frozen treats with the added zest of spices.” ––Tucson Citizen http://tucsoncitizen.com/cooking/2010/05/26/new-cookbook-adds-spices-to-ice-creams-and-other-frozen-treats/

“If you’ve yet to cross over to the ranks of the at-home ice cream churners, we’ve got some sweet news: when you make ice cream at home, it can taste a whole lot better, and you can make it exactly toyour preference. This summer that means playing with fresh flavors like citrus, cinnamon, cardamom, and tarragon. Thankfully, Sara Engram and Katie Luber, authors of Spice Dreams, are experts at combining spices and creating surprisingly lip-smacking frozen treats.” ––Ready Made http://www.readymade.com/projects/article/spice_cream

“The book is devoted purely to frozen desserts, and a quick skim through will have any sweet tooth’s mouth watering. Authors Engram and Luber are spice connoisseurs, aiming to combine spices with frozen treats to make the best delectable summer desserts. The book first addresses how to make homemade ice cream. From basic vanilla to honey-mint with thyme and basil to brown sugar and spiced banana, each flavor is different than anything you’d find at the supermarket. If you prefer something lighter, there’s also an array or sorbet and frozen yogurt recipes to try, like mango with cumin and cinnamon and pink grapefruit-tarragon.” ––Kansas City.com http://www.kansascity.com/2010/05/05/1925624/as-summer-heats-up-so-do-options.html#ixzz0nAMMQntB

“There are many famous restaurants in California but Nepenthe which is perched on the majestic cliffs of Big Sur is somehow even more special. … Then as now, it was a favorite gathering place for writers, travelers, actors, dancers, and people who enjoyed both good company and good food. Romney Steele’s new cookbook is more than just a collection of recipes. It is more like a scrapbook which is filled with old family photographs, memories, and fragments of the legendary restaurant’s past. Since Romney grew up in the restaurant, her collection is as personal as a love letter and in some ways that’s exactly what it is, a love letter to both a place and time.” ––Tucson Citizen http://bit.ly/93lV6K

“Nepenthe is a gorgeous place, as shown in current and archive photos in the celebratory memoir-cookbook My Nepenthe: Bohemian Tales of Food, Family and Big Sur” by Romney Steel. She’s the [restaurant founders, Bill and Lolly] Fassetts’ granddaughter, who grew up on the property and spent plenty of time in the kitchen. Eventually, she opened and ran Cafe Kevah at Nepenthe as a companion to the main restaurant.” ––Sacramento Bee http://www.sacbee.com/2010/03/22/2623602/between-the-lines-pasta-book-is.html

“[Romney Steele's] recently published My Nepenthe, is a marvelous cookbook-cum-memoir providing not just splendid recipes – I speak with authority, having spent most of the recent holidays cooking from it – but also a catalogue of insight into the character of Big Sur and the free-spirited families that continue to provide this extraordinary part of California with such idiosyncrasy.” ––The Star http://www.thestar.com/travel/northamerica/article/770886–california-dreaming

“A few months back the armchair traveler in me found a new place to add to my “Must Visit” list. That place was Big Sur, California. I recently had a chance to re-visit that idyllic place with the book “My Nepenthe” by writer and food stylist Romney Steele.  My Nepenthe is a wonderful combination of memoir and cookbook.  It tells the story of Romney’s grandparents, Billy and Lolly Fassett, who founded Nepenthe Restaurant and Cafe Kevah in Big Sur, CA.  Nepenthe Restaurant became a favorite place to visit and temporary home to many writers, artists, and musicians throughout the 1950’s and 60’s.  But, more importantly, My Nepenthe talks about Romney’s experiences growing up there and how so much of who she is today is because of her time spent in Big Sur.  ” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/going-back-to-big-sur.html

“[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/

“To me the ultimate test for any book is to be immediately swept away when you open it, being pulled into whatever world that book portrays and to feel like you are actually a part of it. I had the pleasure of taking such a journey with the enchanting My Nepenthe: Bohemian Tales of Food, Family and Big Sur written by Romney Steele” which was recently sent to me by the publisher to review. This is one of those cookbooks that from the start begs to be picked up, savored and soaked in, thick and gorgeous with its bright jewel-toned colors and amazing photos. With most cookbooks I review I do a quick read through of some of the key chapters, scanning the rest and going immediately to the recipes, with “My Nepenthe” I found myself keeping it on my nightstand and reading it page by page, chapter by chapter, each night until I finished it. It is not just a collection of recipes, although there are plenty of them, it is really the story of a magical place, Nepenthe–a restaurant and gathering spot on the cliffs of Big Sur in California” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/12/cookbook-review-my-nepenthe-bohemian.html

“Romney Steele, is a food writer, cook and food stylist. She is also the granddaughter of Lolly and Bill Fassett. She witnessed the flowering of Nepenthe’s success first-hand, growing up there. She later launched Café Kevah, on Nepenthe’s grounds. She has created MY NEPENTHE: Bohemian Tales of Food, Family, and Big Sur. Part memoir, part cookbook, this visually appealing book is loaded with vintage black and white photos and many color shots that evokes the special history of the California coast and the many events hosted by an extraordinary couple who created a popular destination restaurant that has endured for more than six decades. … MY NEPENTHE makes me want to get to Big Sur as soon as possible, but in the meantime, this lovely book makes me almost feel like I’ve been there before.” ––Stovetop Readings http://stovetopreadings.blogspot.com/2009/12/food-family-stunning-big-sur-views.html

Romney Steele, is a food writer, cook and food stylist. She is also the granddaughter of Lolly and Bill Fassett. She witnessed the flowering of Nepenthe’s success first-hand, growing up there. She later launched Café Kevah, on Nepenthe’s grounds. She has created MY NEPENTHE: Bohemian Tales of Food, Family, and Big Sur (Andrews McMeel). Part memoir, part cookbook, this visually appealing book is loaded with vintage black and white photos and many color shots that evokes the special history of the California coast and the many events hosted by an extraordinary couple who created a popular destination restaurant that has endured for more than six decades.

“My Nepenthe goes deep into the areas history with author Romney Steele’s personal family stories and photos which bewitchingly capture the mid 1900s (reminding me quite a bit of Tessa Kiros’ lovely books). It’s a book to curl up on the couch and lose yourself in, taking walks on the beach looking for treasures with Aunt Dorcas or laughing at tales of Uncle Griff’s first job as a busboy, spilling wine on a patron and accidentally using her glove to wipe up the mess. In My Nepenthe, you have been invited to family dinner, only this family’s anecdotes also includes stories of Henry Miller’s ping pong skills and Richard Burton’s cigarette preferences as well as time-tested recipes.” ––Cook & Eat http://cookandeat.com/2009/12/03/big-sur-breakfast/

“My Nepenthe weaves together stories and tales about the famous California restaurant perched on the majestic cliffs of Big Sur. It celebrates the magic and history of place through food and the Fassett family who started Nepenthe. … Ultimately, My Nepenthe is a story about food, family, and the culture of place, and how it all unfolds around the table and why that matters.” ––Jessica’s Biscuit http://www.ecookbooks.com/p-24314-my-nepenthe.aspx

“My Nepenthe is a magical book.  In it are stories of Big Sur through the last half century, recipes that have satisfied movie stars, hippies, and bohemian artists, luscious photographs that both trace history and bring one of the world’s most beautiful landscapes alive. Author Romney Steele tells her own family and food-filled story of growing up in and around the Nepenthe Restaurant, a Big Sur landmark since 1947. Her writing is so evocative, and the photography so awe-inspiring that reading My Nepenthe makes one nostalgic for growing up in Big Sur, even if one grew up elsewhere. Being raised in a restaurant, especially one with the history of Nepenthe, is also a guarantee of delicious recipes from the family cookie jar as well as the dining tables of the restaurant.” ––In Mama’s Kitchen http://bit.ly/2KJM7s

“Romney Steele’s book tells the story of her family’s long history and involvement in Big Sur’s development from a small, rural coastal area to a burgeoning bohemian enclave and popular tourist destination.” ––Epicurious, naming My Nepenthe among the Best Cookbooks of 2009 bit.ly/163BnN

“[Romney] Steele crafted [My Nepenthe] — referrred to by Sunset magazine as “a valentine to one of the most beautiful places to eat in the world” — not so much as a cookbook but as a storybook, she says, with recipes. It tells the tales of a place that was not about food but became so, that was more about “the culture of place and how it all unfolds around the table and why that matters.” The book serves up recipes and Steele’s memories of them, wrapped in reasons for making them and ways to serve them and the contexts that made them memorable.” ––Montery Herald http://bit.ly/36b10H

““My Nepenthe” makes me want to get in my car and drive south. Until I can, the book is the next best thing. ” ––Press Democrat http://www.pressdemocrat.com/article/20091104/LIFESTYLE/911049956?tc=autorefresh

“I have just finished feasting, and am still savoring tasteful images and recipes from the most breathtakingly beautiful “cook book” I’ve ever read. Perhaps it is because it is so much more than food that is displayed here. Romney Steele has preserved the unique legacy of precious photos, of long forgotten places and faces, of people I have known and loved personally, all bound together in an elegant treasure chest she calls, “My Nepenthe“” ––Song of a Flower Child http://songofaflowerchild.blogspot.com/2009/10/memorial-to-kingdom-of-nepenthe-and-its.html

“Romney ‘Nani’ Steele wrote an amazing story about her family. A beautifully, written tapestry about her roots to Nepenthe and Big Sur, woven in are family recipes handed down from her grandmother, Lolly Fassett, herelf and other family memebers.” ––Christy and The Boys http://christyandtheboys.blogspot.com/2009/10/big-sur-big-event-and-big-thoughts.html

“Romney “Nani” Steele grew up scrambling through Big Sur’s brambles, beaches and creeks as a native granddaughter of Nepenthe founders Lolly and Bill Fassett, but fortunately for those who like good food, she also spent some serious time in the kitchen. Now the author-chef is sharing some 60-plus secrets she mastered along the way with My Nepenthe: Bohemian Tales of Food, Family and Big Sur, including the adored “ambrosia burger,” the Nepenthe cheese pie and some of the most tempting pancakes I’ve ever seen – along with an overflowing chest of anecdotal treasures. ––Montery County Weekly http://www.montereycountyweekly.com/archives/2009/2009-Oct-22/just-try-to-get-your-mouth-around-this-slab-of-epicurean-activity/1/@@index

“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

“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

“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

“I am absolutely in love with Falling Cloudberries!  The author has a diverse heritage and the book takes you around the world, exploring family recipes from her collection. The book is an inspiring assortment of recipes, stories, and photographs, it’s the kind of book you can pour through for hours and that you want to share with everyone you know!” ––The Design Boards http://thedesignboards.blogspot.com/2009/08/book-review-falling-cloudberries.html

“My favorite addition to my cookbook library this summer, has been without question Tessa Kiros’s Falling Cloudberries: A World of Family Recipes.” ––Read It And Eat http://read-n-eat.com/?p=1547

“Falling Cloudberries is a visually stunning book, filled with recipes that are, for the most part, simple, time tested, and comforting. Falling Cloudberries is a round the world journey for the author. The recipes are peppered with delicious looking pictures and family anecdotes. ” –– Cook Local http://www.cooklocal.com/?p=1831

“Chapters in Falling Cloudberries are divided like distinct patterns of memory, teamed with a corresponding recipe collection that marks years of living in Finland, Greece, Cyprus, South Africa, Italy. The final chapter…A Suitcase of Recipes reflects a composite collection from Tessa’s world travels. I am hopelessly biased towards books from Australia and Singapore. What migrates to America reflects a style that is quite different than ours–from the clean layout with judicious use of white space to their sumptuous and uncompromising photography. Art director Lisa Greenberg, photography by Manos Chatzikonstantis with food styling and illustrations by Michail Touros left me savoring every page…and begging for more!” ––Seattle Tall Poppy http://seattletallpoppy.blogspot.com/2009/08/book-review-falling-cloudberries-world.html

“Whether you make the above Millefeuille or one of her many other superb recipes I feel confident if you are a cook, baker and World traveller You will NOT put this book down. I’m even betting if you are not those things this book will still delight you.” ––The Paris House http://theparishouse.blogspot.com/2009/08/fallling-in-love-with-falling.html

“So beautiful, it’s like a coffee-table book for the kitchen counter — part travel journal, diary, mini-memoir. Oh, and the recipes are terrific, too. Tessa Kiros’s new cookbook is not to be missed.” ––House Beautiful http://www.housebeautiful.com/kitchens/cookbooks/falling-cloudberries?src=rss

“(Falling Cloudberries) is drop-dead gorgeous, and the food is real earthy stuff from the author’s wildly cosmopolitan background and upbringing: Finnish, Greek, Greek Cypriot, South African, Italian. I’m not shilling this nor selling it; I’m just in love.” ––Chowhound http://chowhound.chow.com/topics/640164

“Falling Cloudberries is not only a work of art, but also a really, really, REALLY good cookbook! Recipes are clearly written for the home cook and are very reproducible. The international flavors make the preparation entertaining and fresh.” ––Food Reference http://www.foodreference.com/html/falling-cloudberries-421.html

“Everyone loves a good book that transports them to the world it describes. But a cookbook that does that is a rare treat. ” ––Rookie Cookie http://www.rookie-cookie.com/2009/04/falling-cloudberries-by-tessa-kiros.html

“I can’t begin to say enough nice things about this book. I absolutely loved it. It’s big, gorgeous, filled with delicious sounding recipes, gorgeous photos, and a sweet family history.” ––Sidewalk Shoes http://sidewalkshoes.blogspot.com/2009/04/falling-cloudberries-world-of-family.html

“Full of color photos and friendly stories, this is the kind of book that’s fun to sit down and lose yourself in for half an hour, even if you have no intention of cooking anything for the next month.” ––Foodie Farmgirl http://foodiefarmgirl.blogspot.com/2009/05/less-fuss-more-flavor-cooking-slow.html

“There are so many wonderful things that can be said about Falling Cloudberries by Tessa Kiros that I just don’t know where to begin.  Of all the cookbooks that I am fortunate enough to see on an annual basis, very few completely blow me away, but this one did.” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/falling-cloudberries-a-world-of-family-recipes.html

“Falling Cloudberries arrived at our desk and we fell in love with every aspect of the book, from the delicious recipes to the poetic sensibility of its author, Tessa Kiros. We traveled through memory and around the world with Kiros, for this is a special book, one filled with international cooking and international family memories.” ––In Mamas Kitchen http://www.inmamaskitchen.com/INTERNATIONAL_COOKING/Internat_TK_cooking.html

“The very best cookbooks have the power to take you on a journey. Such is the case with this wide-ranging memoir featuring recipes from Finland, Greece, Cyprus, South Africa, and Italy.” ––Gourmet http://www.gourmet.com/magazine/2000s/2009/05/cookbook-review-falling-cloudberries

“It would be a happy person who was fed regularly from these recipes.” ––O Chef http://www.ochef.com/0740781529.htm

“Tessa captures a life rich with ingredients, dishes, smells, and tastes – a personal history in food.” ––Super Chef http://www.superchefblog.com/2009/05/tessa-kiros-falling-cloudberries.html

“Tessa Kiros’ family tree has Russian, Finish, Greek Cypriot and Italian branches. Dishes reflect that and her experience in Austraila, Mexico, and Britian as well.” ––WCBS Dining Diary, by Bob Lape http://www.wcbs880.com/topic/play_window.php?audioType=Episode&audioId=3704679

“Mary Mac’s is a destination for many visitors to the city. It was my first visit. I can now see why so many of Atlanta’s residents are regulars. When you enter Mary Mac’s you are treated to the much lauded Southern hospitality that you may be hard-put to find in more commercial establishments in Atlanta. I also received a copy of the Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room. I couldn’t put it down; I read it straight through. The book is a fascinating history of Mary Mac’s and the people who helped create an Atlanta landmark. The story is compelling and the photographs capture the charm of a bygone age. It also contains easy-to-follow recipes for the restaurant’s Southern favourites. The book is a veritable primer on classic Southern cooking. You can learn to make a tasty tomato pie, tempting squash casserole, crispy fried chicken, and many other tempting Dixie dishes. It also contains recipes for the restaurant’s signature desserts.” ––Dolce Dolce http://www.dolcedolce.com/?tag=mary-mac%E2%80%99s-tea-room

“Black-eyed Pea Salad. Brunswick Stew made with barbecued pulled pork. Fried Okra. Red Potato Salad. Recipes for all of these dishes appear in the appetizer section of “Mary Mac’s Tea Room: 65 Years of Recipes From Atlanta’s Favorite Dining Room” by John Ferrell. That list of “appetizers” gives the reader a strong hint of what type of food — not afternoon tea fare, but traditional Southern comfort dishes — is served at Mary Mac’s, the last of 16 “tea rooms” once located in Atlanta.” ––2 The Advocate http://www.2theadvocate.com/features/100462024.html

“Mary Mac’s cookbook not only includes 125 of their wonderful recipes, but staff pictures and anecdotes and the history of this fine establishment.” ––Atlanta Restaurant Blog http://atlanta-restaurantblog.com/2010/08/mary-macs-tea-room-anniversary-party-and-book-release/

“An Atlanta culinary institution, Mary Mac’s Tea Room, turns 65 this year. Since 1945, business people, celebrities, and families have sat down there for a plate of fried green tomatoes, a bowl of chicken and dumplins, and tall glasses of Southern sweet tea. To celebrate the anniversary, owner John Ferrell is putting out a new cookbook - with 125 recipes - along with classic photos, menus, and employee biographies.” ––PBAOnline http://bit.ly/b3G2Ko

“Back in the days after World War II, industrious Southern ladies began opening their own restaurants, or more genteelly names “tea rooms.” But these tea rooms didn’t serve pots of Earl Grey and dainty cucumber sandwiches—they were family-style dining establishments whose tea came iced and sweetened in pitchers and menus were all about hearty Southern classics such as fried okra and pork chops. Today there are only a handful of these tea rooms left, but the lines are just as long and the food epitomizes not only Southern cooking but Southern hospitality.  For those of us who haven’t had the pleasure of dining at Mary Mac’s, owner John Ferrell has put together a new cookbook that includes all of the tried and true recipes that has made the restaurant such a longstanding favorite for locals and out-of-towners alike. Mary Mac’s Tea Room includes all of the classics, Chicken and Dumplings, Fried Chicken, Salmon Croquettes, and of course, all of the wonderful sides that really make the meal.”  –Jumping Anaconda http://bit.ly/dB4AsC

“The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram, Katie Luber and Kimberly Toqe is a cookbook with a unique approach and focus. By placing emphasis on the innovative use of a wide variety of spices and herbs, the authors not only present a collection of delicious recipes, they inspire creativity in the reader. … If you’re looking to get more creative with spices The Spice Kitchen is a must-have for your kitchen library.” ––My Gourmet Connection http://bit.ly/awK3zU

“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

“The Spice Kitchen and its more than 100 recipes reveal the pleasutes that arise from [author] Katie [Luber]  and Sara’s [Engram] favorite mantra: Eat locally but season globally. Spices from around the world make it easier and a lot more fun to turn out delicious and healthy food. The Spice Kitchen brings the world to your kitchen table in such dishes as Coconut Curry Shrimp, Jamaican Jerk Chicken, and Tandoori Chicken Skewers with Curry Butter Sauce. Katie and Sara also relish taking the foods of their childhoods and reinventing them with an explosion of flavor from a range of spices and herbs. Through “spice enlightenment,” old favorites become Herbed Corn Chowder, Waldorf Salad with Cardamom Candied Walnuts, and Bittersweet Chocolate Chip Ginger Cookies” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2010/spice-kitchen/

“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

“[N]ot only did I learn a lot of great information about herbs and spices, but I now have several recipes to turn to when I need a quick appetizer or crowd-pleasing dessert! … The Spice Kitchen started out with a great introduction to herbs and spices, and the recipes itself were varied and ranged from simple to complex. … Overall I thought the Spice Kitchen offered a good variety of recipes, and I can’t wait to try out more!” ––Sage and Savy http://www.sageandsavvy.com/2010/01/spice-kitchen-review.html

“I first discovered Sara Engram and Katie Luber when I was looking for gift ideas during the 2008 Holiday season.  Sara and Katie are the propeitors of TSP Spices. If anyone knows cumin from coriander it would be these two ladies.  In their first cookbook “The Spice Kitchen” they have set out to help home cooks release their fear of using different spices and show you ways to upgrade everyday dishes with incredible flavors. The best part of the book is the first chapter where the authors give us a wonderful history on spices and their role in cooking, along with detailed descriptions on flavor and cooking suggestions. The recipes that are featured are not complicated. Instead they are classic dishes that have been given a delicious face lift with a few extra ingredients.  Their Clove spiced Caramel Corn is probably the best I’ve ever tasted - it’s perfect for movie nights at home, or how about taking advantage of the citrus season and give the Chile, Orange, and Coriander rubbed pork a try (see recipes below). With The Spice Kitchen cookbook you’ll never serve another unseasoned meal again. ” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks

“The Spice Kitchen isn’t like many other cookbooks I have in my pantry. It has a Spice Basics section that teaches you all about spices. That’s one of my favorite sections since great tasting food is all about the spices you put into it! There are sections inside this cookbook for every meal, as well as soups, salads and desserts. I found so many recipes I plan to try out when I’m entertaining for the holidays. There are also quite a few I want to make for every day meals at home.” ––Outnumbered http://outnumbered3-1.blogspot.com/2009/12/holiday-gift-guide-get-spicy-with-spice.html

“The Spice Kitchen offers more than 100 delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. … This exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical. ––Foodie In Disguise http://www.foodieindisguise.com/2009/10/24/in-the-spice-kitchen/

“Everything about Bread Matters, from the book’s stout weightiness to its unadorned cover, telegraphs the comfort of homemade loaves. … After a thorough schooling on leaveners, preservatives, emulsifiers and the like, Whitley offers more than 50 recipes for everything from basic bread to milk bread, rye bread, stollen and ciabatta. The recipes are involved, but if you harbor fantasies of warm loaves on cold days, this is your book.” ––Winston-Salem Journal http://www2.journalnow.com/content/2010/jan/20/texas-style-spreads-and-homemade-breads/

“If you’re wondering why bread matters and what’s the matter with modern commercially-made bread, Andrew Whitley spells it out in Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own, and he doesn’t mince words. He spends the first 50 pages or so explaining why the commercial bread baking process (specifically in Britain, although I think it largely applies to most industrialized societies) is “a nutritional, culinary, social, and environmental mess.”” ––Wild Yeast http://www.wildyeastblog.com/2009/12/06/fruit-and-nut/

“It’s really changed my mindset and been a lovely introduction into the bread craft. Because of the thoughtfulness and care with which the book was written, and because of the connection I feel with Whitley’s perspective on baking, I do wholeheartedly recommend Bread Matters.” ––Willow Bird Baking http://bit.ly/sMKsY

“The book is wonderful! If you are planning to dive into a warmth and comfort of home bread-baking, if you are thinking about buying a serious book to begin, trying to choose the best among dozens, let this book to be the one. You won’t be disappointed.” ––Baking Obsession http://www.bakingobsession.com/2009/11/03/sun-dried-tomato-and-red-onion-bread-with-tamari-roasted-sunflower-seeds-and-book-review/

“Whitley’s recipes demystify the bread-baking process by combining simple ingredients with clear, concise instructions. He thoroughly explains the essential steps involved in making homemade bread and includes a guide to improving your results if things don’t go exactly as planned. … Bread Matters is a book that anyone who loves baking bread should add to their cookbook collection for guaranteed best results.” My Gourmet Connection http://www.mygourmetconnection.com/food-finds/editors-picks/bread-matters.php

“It’s tapas with a Mediterranean and Latin twist offering recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen.” ––Suzy Said http://suzysaid.com/fairfield/index.php?page=stories&family=restaurants&category=Local_Cookbooks&display=10050

“We (my wife and I) collect cookbooks for many reasons, but you know you’ve hit the jackpot when a certain book is simultaneously fun to read with great stories; sprinkled with useful tips and hints throughout; contains photos that make you want to pluck the food off the pages to eat; inspires you; and, oh by the way, is full of delicious recipes that do not require a degree from Le Cordon Bleu or the Culinary Institute of America to prepare.” ––Books, Drinks & Beverages http://drinks-beverages-books.blogspot.com/2010/03/low-price-barcelona-cookbook.html

“When the Barcelona Cookbook came out last Summer, I was incredulous that I could recreate the flavors that emerge from their kitchens. Sure, these recipes don’t come with music and engaging bartenders, but the food tastes great.” ––CT Bites http://www.ctbites.com/home/2010/2/13/chef-talk-barcelonas-gambas-al-ajillo.html

“The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main ingredients in this offering. It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen.” ––Imaginary Kitchen http://bit.ly/17En6u

“Since I do have tremendous foodies in my circle of friends, I would definitely buy this book for them. However, I don’t mean to imply that only advanced cooks would enjoy this book. The recipes are clear and concise and today, thankfully, most of the perhaps more exotic ingredients can be found in everyday grocery stores. The recipes range from classically easy (Roasted Olives) to more labor-intensive (Double-Thick Pork Chops with Basque Peppers and Crushed Fingerling Potatoes), with everything in between. Additionally, the inserts that are scattered throughout the book are timely and informative, shedding light on a particular subject such as choosing a good olive oil or curing meats, or describing an asado so delectably that my mouth waters reading the words and looking at the pictures.  This was one of my favorite things about the cookbook:  the “extras” besides the recipes and is part of the whole that makes this a very recommendable cookbook. ” ––Relish Magazine http://www.relishmag.com/article/36406.html

“It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen. A variety of both hot and cold tapas recipes are included. The outcome: a fabulous offering of mouthwatering dishes that are as rich and satisfying as the conversation around the table. The 175 beautiful photographs alone will convince you it’s time for a party.” ––Barcelona In Spain http://barcelonainspain.blogspot.com/2009/09/barcelona-cookbook-celebration-of-food.html

“Sasa and Andy will introduce you to a style of eating and cooking that might not be familiar but that will invigorate you with its palate of bold, exciting, and satisfying flavors and textures. They have traveled extensively and admire and include many of the world’s cuisines, but tapas are he cooking style they love more than any other. The Barcelona Cookbook includes 115 signature recipes that highlight the simple and clean flavors of their bold hot and cold tapas as well as main dishes, party food, and desserts. A sampling includes Roasted Beets with Cabrales and Toasted Walnuts, Mussels al Diablo, Chorizo with Sweet-and-Sour Figs, Swordfish with Panzanella, Paella Barcelona, and Chocolate Indulgence.” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/

“The Barcelona Cookbook: A Celebration of Food, Wine, and Life is a stunningly beautiful cookbook with recipes from the very successful Barcelona Wine Bar and Restaurants in Connecticut. Listed in Zagat’s as one of “America’s Top Restaurants, Barcelona’s cookbook is filled with beautiful images of the prepared recipes as well as of Barcelona Spain.” ––Cooking Nook http://www.cookingnook.com/barcelona-cookbook.html

“If you’re looking for a nice introduction to more authentic Spanish cuisine or ideas for Tapas then look no further than the Barcelona Cookbook.  And if you live near one of the locations, do go check it out and let us know just how wonderful it is.” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/el-cookbook-de-barcelona.html

“The Barcelona Cookbook is a treasure trove of tempting, vibrant recipes, primarily, but not exclusively, tapas recipes, all signature dishes from the famed Connecticut restaurants (owned by the authors), the Barcelona Restaurant and Wine Bars. The main title refers to the restaurant recipes, while the subtitle, A Celebration of Food, Wine, and Life, can only refer to the authors exuberant attitudes to life. This is a book of great élan, one packed with vivacious recipes to be prepared and consumed with spirited enjoyment. ” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/chefs_cookbooks/BARCELONA.html

“To me the book echoes what Andy and Sasa seemed to have set out to do in their restaurants: offer a fun, festive, colorful place to eat well-prepared food, drink great cocktails, and taste good wine. The book has a similar feel. The color photos are plentiful and well shot; a mixture of ingredients, dishes, kitchen and dining scenes from the restaurants, and photos of Spain. The two men state that the restaurants are foremost about entertaining people; sections of the book are devoted to throwing parties. There’s a whole chapter on cocktails and wine. Interspersed throughout are little histories and commentaries on Spanish food, wine, cheese, cured meats, trips to Spain, and the city of Barcelona, among others. They also include recipes for a number of stock Spanish dishes: sangria, cazuela, albondigas, zarzuela, romesco sauce, paella, gazpacho, arroz con leche and others. Well explained cooking techniques for many of the dishes are added value. Looking at the dishes, the recipes, and the ingredient lists that include such things as olive oil, garlic, tomatoes, paprika, cured meats, seafood, and saffron rice I could easily smell and taste the food, and was almost transported back to Spain.” ––100 Miles http://1hundredmiles.blogspot.com/2009_08_01_archive.html

“This 224-page guide, filled with mouth-watering images, also includes cocktail and wine sections with notes on Spanish wines and a recipe for a blood orange margarita. If you want to throw a tapas party, check out the menu suggestions. Learn about Spanish cheeses and cured meats as well as how to choose olive oil and fresh fish and meat.” ––Kansas City.com http://www.kansascity.com/living/home/story/1351476.html

“Perhaps the best thing about the recipes is that most are fairly simple, like authentic ethnic dishes made by real people often are. Most recipes have only a short list of ingredients, many of them simple things (olive oil, spices, butter, etc.) found in most kitchens. It’s the combinations and preparation that make the results so delicious.” ––Food Management http://food-management.com/segments/colleges/book-review-barcelona-cookbook-0709/

“The Barcelona Cookbook is a fabulous collection of Spanish-inspired, tapas-style recipes taken from the menu of Connecticut’s award-winning Barcelona Restaurant and Wine Bars. The recipes, 115 in all, use simple, fresh ingredients to produce dishes of extraordinary flavor.” ––My Gourmet Connection http://www.mygourmetconnection.com/food-finds/gourmet-library/the-barcelona-cookbook.php

“When The Barcelona Cookbook showed up on my desk, I initially thought it was a Spanish cookery book, or perhaps a cookbook of tapas recipes. As it turns out, The Barcelona Cookbook is both of these and more. It is a collection of recipes from Barcelona Wine Bar and Restaurants, a group of six restaurants located throughout Connecticut. While the cuisine served at all of the Barcelona restaurants can loosely be called Spanish, the menu is peppered with international influences from the backgrounds of this restaurant group’s two owners, Sasa Mahr-Batuz and Andy Pforzheimer.” ––Serious Eats http://www.seriouseats.com/2009/07/cook-the-book-the-barcelona-cookbook.html

“Because the tapas and the other recipes in the book are fairly simple to make and so versatile, it is possible to make a lot of them for a party or just a couple for an easy, casual dinner. This is a fun book for anyone who likes to entertain, loves fresh global flavors and wants to get out of their current appetizer rut and try something new. It would be a great gift along with some good Spanish wine or olive oil. ” ––Kahakia Kitchen http://kahakaikitchen.blogspot.com/2009/07/cookbook-review-barcelona-cookbook.html

“The Barcelona Cookbook is a treasure trove of tempting, vibrant recipes, primarily, but not exclusively, tapas recipes, all signature dishes from the famed Connecticut restaurants (owned by the authors), the Barcelona Restaurant and Bars. The main title refers to the restaurant recipes, while the subtitle, A Celebration of Food, Wine, and Life, can only refer to the authors exuberant attitudes to life. This is a book of great élan, one packed with vivacious recipes to be prepared and consumed with spirited enjoyment. ” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/chefs_cookbooks/BARCELONA.html

“If Sasa Mahr-Batuz and Andy Pforzheimer could have it their way, people would come from far and wide to experience what diners at their Barcelona eateries around southwest Connecticut already know.  Given the logistical hurdles of such a plan, they went with the next best idea and put together the  Barcelona Cookbook: A Celebration of Food, Wine and Life. … The ideas are explained in the cookbook’s 200 pages. These were born out of the same motivation to share the food and celebratory culture of a typical Spanish tapas bar that led to the creation of the original Barcelona. “We wanted to create an ambiance of food and lifestyle of eating and drinking and laughing and socializing that is found in Spain, a trattoria in Italy, a brasserie in France.”" ––Greenwitch Time http://www.greenwichtime.com/food/ci_12615758

“This cookbook has become a favorite in my extensive cookbook collection. There are recipes to die for in here: shrimp in garlic sauce, paella Barcelona, wild mushrooms with herbed cheese, and flan, and some killer cocktails like blood orange margaritas, red and white sangrias, and clementine crush made with Svedka clementine vodka.” ––Big Bold Beautiful Food http://bigboldbeautifulfood.blogspot.com/2009/06/buy-this-book-barcelona-cookbook.html

“White Sangria. Grilled octopus salad with white beans. Mussels al diablo. Roasted suckling pig. Arroz con leche. If you frequent Barcelona Restaurant and Wine Bar, these foods are like old friends; they may disappear from the menu every once in a while, but you know that they’ll be back eventually. Now they never have to go away.” ––The Hour Online http://www.thehour.com/story/470603

“The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main ingredients in this offering.

It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen.” ––Xoogie http://review.xoogie.net/gaurmet-food/the-barcelona-cookbook-a-celebration-of-food-wine-and-life/

“While The Amish Cook at Home was more of a peek into the Amish world and culture through food, The Amish Cook’s Baking Book focuses a bit closer on the recipes, although there are still plenty of enjoyable stories about the Amish way of baking and Lovina’s own personal stories as well. … With this next installment in the series, Lovina has truly outdone herself, bringing a huge sampling of wonderful looking Amish baking recipes. … For someone who loves to bake, this is a treasure trove of delicious recipes. … The Amish Cook’s Baking Book would make an excellent gift for any home baker, especially one interested in Amish foods. Recommended” ––Lavender Blue http://heatherfeather-lavenderblue.blogspot.com/2010/01/cookbook-review-baking-with-amish-cook.html

“The Amish Cook’s Baking Book by Lovina Eicher is a book that brings us back in time. … Lovina’s wonderful baking book is a perfect cookbook for our revived interest in home cooking. It is filled with over 100 recipes for delicious Amish home baked goodies. … I love this book. It will be a well used part of my cookbook library for many years to come.” ––Cooking Nook http://www.cookingnook.com/amish-cooks-baking-book.html

“A few months ago, I reviewed The Amish Cook at Home, a lovely book jam-packed with recipes, gorgeous photographs, and descriptions of Amish life. I fell in love with that book, but I think I like The Amish Cook’s Baking Book even more!” ––Frugal Creativity http://www.frugalcreativity.com/2009/10/amish-cooks-baking-book-review-and.html

“People travel to the Amish country for many reasons, among them the slower tempo, but the greatest motivation is to savor their amazing baked goods.  Known for their adherence to simplicity, in this wonderful book the Amish kitchen is revealed to be rich and lavish with home baked treats.  Working from scratch with fresh, basic ingredients, Amish baked goods prove that less really is more when loving hands create both sweet and savory breads, rolls, pastries, cookies, and brownies.  These are staple fare in every home across American, and in the hands of an Amish baker the ordinary rises to be extraordinary. ” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/baking_cookbooks/Amish_Baking.html

“From the self-described “plain people” comes this collection of extraordinary recipes for all-from-scratch baked goods; more than 100 recipes for cakes, cookies, pies, breads, brownies and bars. … The author, who writes the syndicated column “The Amish Cook,” lives in an Old Order Amish community in Michigan with her husband and eight children.” ––Milwaukee Wisconsin Journal Sentinel http://www.jsonline.com/features/food/78195642.html

“Amish Cook columnist Lovina Eicher was tickled by the “English” saying, “Nothing says lovin’ like something from the oven.” In her Old Order community, proverbs lean toward the pragmatic, i.e., “Take all you want, eat all you take.” Yet love — of faith, family and simplicity — is a staple of life and the main ingredient in her new cookbook. Cowritten with Kevin Williams, “The Amish Cook’s Baking Book” serves up warm, homey memories with recipes for more than 100 cakes, cookies, pies, breads, brownies and other goodies.” ––NWITimes.com http://nwitimes.com/lifestyles/food-and-cooking/article_4bcf76a3-45f5-5e1d-a586-35415b53b836.html

“Cindy’s 11-year-old daughter, Bella, helped her create the book and offers a running commentary. Photos of Bella and other kids, a colorful design, and full-page photos of the end results will appeal to kids. In addition to baking these recipes with your child, I recommend this book for kids who are old enough to read it themselves.” ––Baking With Carter http://www.bakingwithcarter.com/?p=2236

“The book “Baking Kids Love” designed especially for children and featuring recipes such as PB&J Muffins, Brownie S’mores bars and Gotchya Focaccia provides a fun and tasty way for families to reconnect in the kitchen.” ––Pittsburgh Tribute http://www.pittsburghlive.com/x/pittsburghtrib/lifestyles/family/s_659726.html

“This book is colorful and has ring-bound thick pages for easy turning and cleaning off spills. It is packed with crowd-pleasing sugar-laden desserts and fun decorating ideas. Most recipes also have little notes with cooking tips or alternate ingredients.” ––Wall Street Journal (naming Baking Kids Love one of the best cookbooks of 2009) http://blogs.wsj.com/speakeasy/2009/12/26/five-of-the-best-cookbooks-of-2009/

“Baking is a great family project. This new book by Sur La Table and cookbook author/mother Cindy Mushet features 30 kid-tested and approved recipes.” ––Star Telegram http://www.star-telegram.com/moms_news/story/1858182.html

“The first thing I liked about it is the cover - inside the hard cover is a spiral bound book, making it easy to turn and lay flat on a kitchen counter. The text in the book is clear and in a good sized font, making everything easy to read. After all, you can’t have fun when you’re squinting, can you. In the beginning of the book there is an entire section on how do do some of the prep work required to make a recipe. This is a  section that would be helpful to any baking novice, not just children. There are colorful pictures on every page. The recipes are written in easy to understand wording. Every recipe contains a detailed list of ingredients and tools required to make it. I really love the book and am looking forward to baking up some of the creations in there with my son.” ––From Val’s Kitchen http://funcraftsandrecipes.com/index.php/2009/holiday-gift-guide-baking-kids-love-by-cindy-mushet/

“Baking Kids Love from Sur La Table designed for 8 to 12-olds offers 30 family-friendly recipes, each with easy to follow instructions, scrumptious photography and baking tips for our future bakers. These recipes were created and tested by James Beard nominee and Pastry Chef Cindy Mushet and her 11-year old daughter, Bella so each one is something that kids enjoy.” ––Dining Magazine http://southflorida.dinemag.net/food/our-2009-foodie-gift-guide/

“[Pastry chef (and award-winning cookbook author) Cindy Mushet and her 11-year-old daughter Bella Robinson] teamed to create Mushet’s latest book, “Baking Kids Love“. Bella loves to bake and her youthful voice is captured in every recipe, her words creatively displayed in squiggle-sided boxes. Her comments include insights from personal experience, helpful tips and even ideas for making clean-up amusing.” ––The Orange County Register http://www.ocregister.com/articles/-221927–.html

“Award winning authors Cindy Mushet and Sur La Table have yet again delivered an innovative and creative new cooking book called, Baking Kids Love. All of the recipes are kid-inspired and have been tried and tested by kids and were only included if children loved baking and eating them!  Not only are the recipes sure to brighten up the faces and fill the tummies of your kids, but Mushet and Sur La Table have created a great way for families to reconnect and spend time together.” ––Bliss Tree http://www.blisstree.com/articles/meringue-crispies/

“The bright colors alone make you want to page through [Baking Kids Love], the layout is adorable and fun, and the easy recipes are perfect for kids.” ––Parenting By Trial and Error http://www.parentingbytrialanderror.com/2009/10/14/cookbook-giveaway-baking-kids-love/

“Are your kids ready to bake? Cindy Mushet’s Baking Kids Love is just the kind of cookbook to get if you aren’t very handy in the kitchen and kids want to try their hands at dessert. It is heavy on information and technique, so that kids are safe and confident. The recipes range from easy to challenging, with the emphasis on having fun and making something very good to eat.” ––Super Chef http://superchefblog.com/2009/10/22/baking-kids-love-cindy-mushet/

“Baking Kids Love [is a] terrific book for getting kids into the kitchen. The ring-binder format is easy to use, directions are long but are broken into easy steps, and the recipes aren’t too little-kid.” ––Charlotte Observer http://www.charlotteobserver.com/508/story/1011983.html

“Baking instructor Cindy Mushet and her daughter Bella team up with cookware authority Sur La Table to carefully guide kids through the experience of creating awesome masterpieces in the kitchen. Step-by-step instructions for key steps (along with Bella’s personal comments about the recipes), inventive variations, and colorful photography complete the book.” ––Parenting By Trial and Error http://www.parentingbytrialanderror.com/2009/10/14/cookbook-giveaway-baking-kids-love/

“Each recipe in Baking Kids Love has 11-year-old Bella Mushet’s approval. The daughter of author Cindy Mushet made each of the 30 recipes, among them cookies, pies, tarts and fruit desserts, quick breads, cakes and yeast breads. Her suggestions on what kids love to bake — monkey bread, pizza, chocolate cake and cookies — are incorporated into the book, along with her tips. Lots of color pictures of kids baking, decorating cakes and cookies and working with dough add to the book’s kid-friendly appeal. ––Modesto Bee http://www.modbee.com/life/taste/story/874380.html

“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

“In the past few decades, many of us have become sophisticated about food, but we have not given the same attention to what we drink. In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day. She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion — whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day. … How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time.” ––The Gastronomer’s Bookshelf http://www.thegastronomersbookshelf.com/4762_new-release-how-to-drink

“It’s hard not to get into the baking mood when flipping through the  Art and Soul of Baking book by Cindy Mushet. This book is packed with valuable baking information from cover to cover and it’s so comprehensive that the recipes and techniques can keep help anyone who loves to bake very, very busy in the kitchen. This gigantic book isn’t just a book of recipes, but it’s like an encyclopedia of baking; full of valuable baking tips and methods. The fun recipes and step-by-step, easy to follow instructions and in-depth discussions of the science of baking is wonderful for baker of all levels.” ––White On Rice Couple http://www.whiteonricecouple.com/recipes/parmesan-herb-popovers/#more-10040

“Mushet is an accomplished pastry chef whose writing style is both informative and engaging. Her baking lessons will help even the greenest of bakers understand not only how to make wonderful desserts but help you understand why they taste so good.” ––Serious  Eats http://www.seriouseats.com/2009/11/cook-the-book-the-art-and-soul-of-baking.html

“With over 400 pages, there are so many delights to discover. There are recipes for every type of baked goods, both savory and sweet. It includes tips from the pros, basic pantry and equipment information and clear directions for more complicated recipes. Every time I open the book, I discover a new recipe I want to try. I have made the pizza crust, pie crust and a few other tasty treats. My favorite so far is the Apricot, Almond, and Chocolate Spiraled Coffee Cake.” ––Chef on Call http://chefoncall.typepad.com/chef_on_call_weblog/2009/07/what-im-reading-the-art-soul-of-baking.html

“Overall this book is amazing. It includes great recipes, great pictures and great information on baking. The book is a great reference for not just recipes but for conversions, cooking equipment and various other tips that are included with almost every recipe. I would recommend this book to everyone that is interested in baking.” ––Savory Reviews http://www.savoryreviews.com/2009/07/08/book-review-the-art-soul-of-baking/

“This is a book for the serious wanna-be baker, the person who has the interest and time to truly understand what baking is about but is not a professional. It also works for those who dip into flour and sugar only once in a while, as the instructional information is presented in manageable segments that coordinate with the recipes.” ––Oregon Live http://www.oregonlive.com/foodday/index.ssf/2009/05/art_and_soul_of_baking.html

“Cindy Mushet is a skilled baking teacher who presents in The Art & Soul of Baking a wonderful collection of baking recipes with learning tips, tricks and details that will improve anyone’s baking skills.” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/cindy-mushet-the-art–soul-of-baking.html

‘The Art and Soul of Baking is a meticulous compilation of sweet and savory treats. With clear directions, and a wealth of recipes, it’s a book you’ll turn to again and again.” ––Project Foodie http://www.projectfoodie.com/spotlights/cookbooks/cindy-mushet—the-art-and-soul-of-baking.html

“Long time pastry chef and culinary instructor, Cindy Mushet, knows everything there is to know about flours.” ––Apartment Therapy, The Kitchn http://www.thekitchn.com/thekitchn/roundup-food-radio/good-food-with-evan-kleinman-its-all-in-the-flour-081142

“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/

“This portable book is handily organized alphabetically, in encyclopedic style, and it still contains an index beyond that. Learn the perfect way to cook a hamburger, what to do to prevent watery eggplant and how to bake even cake layers, among the more than 500 other tips.” ––The Modesto Bee http://bit.ly/2lXDLh

“I wish someone had written [Tips Cooks Love] when I was learning to cook. Rodgers is an expert teacher, cookbook author, and consultant who knows his stuff. This is one of the best books of its type I have ever read; every one of the over 300 pages holds a useful tip. This the perfect book for the ambitious home cook or aspiring beginning chef.” ––Dolce Dolce

“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

“The Berghoff Café Cookbook by Carlyn Berghoff is a collection of soul-satisfying, simple recipes served at the well-known Chicago cafés. In addition to current customer favorites, the book shares some of the time-tested recipes created by the restaurant’s founder, Herman Berghoff over a century ago. They’ve been modernized a bit to reduce calories and prep times, but the flavors that have made The Berghoff Cafés such a success aren’t compromised in the slightest. … All in all, The Berghoff Café Cookbook is handy to have on your shelf when you’re looking for simple, satisfying recipes and meal ideas that are anything but average.” ––My Gourmet Connection http://www.mygourmetconnection.com/food-finds/editors-picks/the-berghoff-cafe-cookbook.php

“This cookbook deliciously underscores the three principles on which most café food is built: reuse, recycle, and reinvent. For example, potatoes can evolve into Lyonnaise Potatoes, Potato Soup, and countless other exciting dishes. Even the chocolate chip cookie can be tweaked and is limited only by your imagination. This is a superb collection. The recipes are accessible and fairly simple to prepare. I tested three recipes and all were superb” ––Tucson Citizen http://tucsoncitizen.com/cooking/2009/10/05/berghoff-cafe-chicago-favorite/

“The Berghoff Café Cookbook by Carlyn Berghoff is a collection of comfort food/simple recipes served at the well-known Chicago cafés. In addition to current customer favorites, the book shares some of the time-tested recipes created by the restaurant’s founder, Herman Berghoff over a century ago. They’ve been modernized a bit to reduce calories and prep times, but the flavors that have made The Berghoff Cafés such a success aren’t compromised in the slightest.” ––Bless Their Hearts Mom http://blesstheirheartsmom.blogspot.com/2009/10/recipe-weekend-happy-oktoberfest.html

“The 85 delicious recipes plus creative variations in The Berghoff Cafe Cookbook represent the full range of Berghoff Cafe food, from soups, salads, and sandwiches to pizzas and desserts. Color photography and interesting historical and cooking-related sidebars complete the book. The delicious recipes are easy to prepare, look good on the plate, and deliver the flavors befitting a Chicago institution.” ––Food Reference http://www.foodreference.com/html/b909-berghoff-cafe.html

“The Berghoff Café: Berghoff Family Recipes for Simple, Satisfying Food is a new a cookbook based on the popular restaurant in Chicago. … This is the prefect book for anyone on budget as it stresses reusing ingredients to make hearty, healthful, and tempting meals.” ––Dolce Dolce http://www.dolcedolce.com/?cat=25

“The Berghoff Cafe, now in its fourth generation of family ownership, is a Chicago tradition.  In The Berghoff Cafe Cookbook, author (and great-granddaughter of the founde)r Carlyn Berghoff offers recipes for beloved Berghoff dishes that have been faithful servants to a hungry clientele over the course of a century.  Respecting the foundation on which the cuisine was built, but welcoming the contemporary, Carlyn adapts the recipes, eliminating laborious steps taken by generations that had time on their hands, and reducing calories to please a more health-conscious generation.  “If it’s prepared the way my grandmother cooked it, it is very labor intensive and often high in fat.  I like the flavors and simplicity, but not the work and the calories.”  This is comfort food at its best. ” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/family_cookbooks/Berg_Cafe.html

“There are precious few cookbooks with great sandwich recipes, but The Berghoff Cafe Cookbook by Carlyn Berghoff fits the bill. The cookbook comes from a storied eatery in Chicago and the chapter on sandwiches is aptly titled “Something of Substance.”" ––Daily Herald http://www.dailyherald.com/story/?id=323046&src=141

“Since 1898, the Berghoff family has been operating its eponymous restaurant, a Chicago legend. More recently, founder Herman’s great-granddaughter Carlyn opened the Berghoff Café at the same location. She has also assembled many of their customer favorites in The Berghoff Cafe Cookbook: Berghoff Family Recipes for Simple, Satisfying Food. These easy-to-prepare meals are often modern versions of some of the dishes served decades ago.” ––Metro Times http://www.metrotimes.com/food/story.asp?id=14382

“The Berghoff Café Cookbook by Carlyn Berghoff is a collection of soul-satisfying, simple recipes served at the well-known Chicago café. In addition to current customer favorites, the book shares some of the time-tested recipes created by the restaurant’s founder, Herman Berghoff over a century ago. They’ve been modernized a bit to reduce calories and prep times, but the flavors that have made The Berghoff Café such a success aren’t compromised in the slightest.” ––My Gourmet Connection http://www.mygourmetconnection.com/food-finds/editors-picks/the-berghoff-cafe-cookbook.php

“Overall this is a great book.  It contains easy and wholesome recipes that are amazing. This book totally reminds me of the comfort foods that I grew up with in the midwest.  If you are looking for easy comfort food with a midwestern twist this book is for you. ” ––Savory Reviews http://www.savoryreviews.com/2009/08/19/book-review-the-bergoff-cafe-cookbook/

“What’s old is now new, and still delicious? Carlyn Berghoff, fourth generation Chicago restaurateur, caterer and mother of three, just released her second cookbook filled with favorite recipes from the famous Berghoff cafe. The Berghoff Cafe Cookbook: Berghoff Family Recipes for Simple, Satisfying Food features classic recipes with a modern twist.” ––Southtown Star http://www.southtownstar.com/lifestyles/lifefood/1758909,091009bookshelf.article

“This is simple, homey, family-friendly food with little twists here and there to keep it interesting. A fun book to review it is perfect for anyone who likes the classics but wants to try some good variations, has a picky family or friends to feed, or likes the nostalgia that cafe food like this brings.” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/09/cookbook-review-berghoff-cafe-cookbook.html

“Taking tried-and-true Berghoff family recipes, including some from her great-grandfather, [Carlyn Berghoff] adds up-to-date twists to many of them, creating dishes that retain the great flavors but have fewer calories and are less time-consuming to make. “I call these traditions with a twist,” says Berghoff about such dishes as her Sausage Wellingtons, a bratwurst baked in a brown mustard brushed pastry crust that is take on the bratwursts her great-grandfather used to serve. “Updating the recipes was great fun. As I really dug into the menu that my mom had that dated back to 1914, I was amazed at how many food items still existed today in some form. Most importantly, I really loved seeing how amazing my great-grandfather was at cross-utilizing products - how green he was in today’s terms.”" ––Herald Palladium http://www.heraldpalladium.com/articles/2009/09/09/features/826678.txt

“I really enjoyed The Berghoff Cafe Cookbook and I encourage you to pick up a copy when it appears in stores in your area. It is a really nice book. I know I will be trying out many more of the recipes, especially some of those unique sounding soups and salads. Recommended. “  ––Lavender Blue http://heatherfeather-lavenderblue.blogspot.com/2009/08/cookbook-review-and-now-for-bite-at.html

“You can’t miss with this book if you are beginner, and you will also enjoy it even if you’ve shaken and stirred a few drinks in your day.” ––DolceDolce http://www.dolcedolce.com/?cat=211

“You can be part of the cocktail renaissance, function as your own bartender with confidence, and be a sensational host with a few easy lessons from Eben Klemm.  After years of teaching bartending for the B.R. Guest Restaurantswhere globally-inspired drinks range from classic to innovative to unbridled, Klemm realized that rather than try to memorize thousands of formulas, all one needs is a solid understanding  that all drinks, including specialty drinks, are descendants of very basic concepts.  His stated goal is “to tell you to forget about the hundreds of drinks, and focus on the particulars.  Understanding and appreciating these will propel you toward a mastery of any other drink you like.”  Klemm does not overwhelm readers with the drinks his bartenders devise, nor does he make the head spin with a list of thousands of recipes.  Instead he builds on understanding.” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/drinks_wine_books/cocktail_primer.html

“Eben Klemm focuses on the basics in “The Cocktail Primer: All You Need to Know to Make the Perfect Drink“. The master mixologist focuses on about two dozen drinks, grouping them by history, ingredient or technique. After the basics of setting up a home bar, Klemm covers drink families in six chapters. He groups them according to alcohol type (the martini family with its clear white spirits and the manhattans with their dark spirits), by history (simple sours, complex sours) and technique (muddled drinks) and highballs.” ––The Modesto Bee
http://www.modbee.com/life/taste/story/964941.html

“The Cocktail Primer is now my preferred go-to-guide for thinking about, and re-creating great cocktails. It doesn’t seek to be encyclopedic. Klemm imparts the significance of techniques such as pouring, shaking, stirring and muddling. He groups his drink recipes around around a specific spirit. … The Cocktail Primer is an elegantly pared down reference of the essential cocktails you’ll want to create at home. … is a great-looking book. I wanted to sample every cocktail beautifully photographed here. And if you’re looking a great gift for the holidays, I highly recommend this handsome and sleek volume.” ––Stovetop Readings http://stovetopreadings.blogspot.com/2009/12/cocktail-primer-only-source-you-need.html

“While categorized as a cookbook The Texas Cowboy Kitchen is so much more than that - it’s a visual history of the Old West thanks to a series of marvelous full-page photos by famed cowboy photographer, Erwin E. Smith; it’s an informative, smile provoking collection of commentary about cowboys, their lives and the famed Chisholm Trail; and a selection of over 100 mouth-watering recipes that have withstood the test of time and culinary fads.” ––Lunch.com http://www.lunch.com/data/The_Texas_Cowboy_Kitchen-1307340-Reviews-1-1.html

“Behnke grew up in a family who valued good food, and she begins her cookbook “Memorable Recipes to Share With Family and Friends” with some of her own food memories. The introduction continues with a guide to planning parties as well as some wine notes by Dan McCarthy, co-owner of Seattle’s McCarthy & Schiering Wine Merchants.” ––The Register Guard http://www.registerguard.com/csp/cms/sites/web/news/sevendays/17143762-35/story.csp

“Reading Memorable Recipes is like raiding the files of the best cook you know. The book is packed with party-friendly bites. Tested tried and true recipes set you up for entertaining success. And in the back of the book, Renee arms you with the the tools for great party planning: menu planning ideas, checklists, and copious wish-someone-would-have-told-me-that tips” ––Seattle Tall Poppy http://seattletallpoppy.blogspot.com/2009/06/memorable-recipes-with-sur-la-tables.html

“In Memorable Recipes to Share with Family and Friends, (Renee) Behnke shows how to throw a dinner party, with advice, tips, menus and recipes to do just that. She offers everything from appetizers to desserts and theme meal ideas such as an Evening in Spain, Celebrate Italy, Dining Alfresco and a Mardi Gras Feast. Some of the recipes have an ethnic touch such as Pakistani Vegetable Samosas, Moroccan-style Biscotti and Lemon Israeli Couscous.

The hardcover cookbook is easy to navigate with color codes for the chapters, do-ahead tips and menu ideas for each recipe and plenty of color photographs scattered throughout.” ––Appleton Post Crescent http://www.postcrescent.com/article/20090603/APC0405/906030497

“I really don’t have anything negative to say about this book. I am happy to have received a copy of it because my cookbook collection is so large that I have a tendency to buy more specific cookbooks (ethnic, vegetarian, healthy, etc.) This is a book I might have over-looked, thinking it was too general and that would have been a mistake because it has so much to offer. The recipes I tried would make for memorable evenings and events, so it is aptly named. Memorable Recipes is a beautiful book and is perfect for anyone who likes delicious, simple but elegant food and entertaining at home. ” ––Kahakai Kitchen http://kahakaikitchen.blogspot.com/2009/06/cookbook-review-memorable-recipes.html

“As president emeritus of Sur la Table, one expects a cookbook by Renée Behnke to be elegant as well as meticulous. Memorable Recipes lives up to, even surpasses, those high expectations, but adds the generous, personal touch of Behnke herself. Each recipe is a star on its own, but each is accompanied by a brief, often nostalgic note about the recipe, as well as with ideas to create an entire menu to accompany the recipe.” ––In Mamas Kitchen http://www.inmamaskitchen.com/Book_Reviews/PARTY/Memorable_Behnke.html

“Memorable Recipes gives you help in throwing a great dinner party with tips and tricks, do-ahead methods and allowing you to enjoy the party instead of being in the kitchen.” ––Foodie In Disguise, Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/05/18/cookbook-giveaway-memorable-recipes/

“Ms. Behnke is the president emeritus of the culinary mecca Sur La Table, and she brings a bounty of tastes from around the world to her new work. The 140 unique recipes Behnke has created from her home and discovered in her worldly travels, will keep family and friends connected.” ––Marin Independent Journal http://events.marinij.com/san-francisco-ca/events/show/87209787-renee-behnke-memorable-recipes

“Memorable Recipes has wonderful photography and the recipes are structured well. In addition to the recipes, Renée Behnke talks about menu plans, do-ahead tips, decor ideas, and shortcuts we can all appreciate. Her book is ideal for anyone who enjoys cooking for themselves and for family and friends.” ––Foodie In Disguise, Scott Mindeaux, Editor http://www.foodieindisguise.com/2009/03/30/renee-behnke-and-memorable-recipes/

“Our Marin County journey fades in the rear view mirror. But the hardcover book on my kitchen counter, “Organic Marin: Recipes from Land to Table,” keeps tastes, sights, and smells alive” ––Post Bulletin http://postbulletin.typepad.com/great_taste/2009/06/marina-few-more-words-and-pictures-.html

“Organic Marin includes profiles of 16 organic farmers from Marin County in California, as well as, delicious organic recipes contributed by local restaurants. The photos are absolutely exquisite and the seasonal recipes are very easy to prepare.” ––Organically Yours Reviews http://organicallyyoursreviews.blogspot.com/2009/05/organic-marin-recipes-from-land-to.html

“Overall, The Berghoff Family Cookbook is a really great find, and I am so glad I had to opportunity to try it out. This exceeded my expectations by a mile, and I really am looking forward to trying out more of their recipes. If the rest of the recipes are as enjoyable and authentic as those I have tried so far, then this will be a serious contender for my keeper shelf for sure. Highly recommended.” ––Lavender Blue http://heatherfeather-lavenderblue.blogspot.com/2009/08/cookbook-review-berghoff-family.html

“Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart provides a culinary journey into the life of the Nguyen family, Vietnamese immigrants who eventually found refuge in Australia. A beautifully designed book, Red Lantern contains old family photos and immigration documents interspersed with family and restaurant recipes.” ––SF Gate http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/05/22/FDR716PJP3.DTL

“Secrets of the Red Lantern has two independently wonderful attributes, the recipes and the family stories. If you’re solely interested in cooking Vietnamese food, you’ll be pleased with what these chefs have to offer. But if you’re wanting to delve a little further into family stories and tradition, the memoirs will have  you appreciate their family recipes on a deeper, more delicious level.” ––White on Rice Couple http://www.whiteonricecouple.com/vietnamese-recipes-2/vietnamese-tamarind-crab-recipe/

“Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart is much more than a collection of authentic recipes from successful Vietnamese restaurant Red Lantern, located in Sydney. This book is the honest, difficult story of the Nguyen family as told by daughter Pauline. It documents their escape from Vietnam and eventual resettlement in Australia. At the heart of this story is a love of food.” ––Wicked Food http://www.wickedfood.co.za/blog/secrets-of-the-red-lantern.html

“In just under 200 pages this book delivers straightforward information such as various materials from which knives are made. Anchored in a bit (just a bit) of history and covering the knife-making centers of Germany, Japan, France, Italy, England, and the US. This book also helps cooks select knives by function and design. This is a book for everyone who hasn’t been to culinary school.” ––Gourmet Food, Suite 101, by Jacqueline Church http://gourmetfood.suite101.com/article.cfm/buying_kitchen_cutlery_just_got_easier

Watch the review: http://www.amazon.com/review/R1M6689G45XUF7?ie=UTF8&ref_=cm_cr_rdp_perm

The stakes are simply higher when it comes to baking. A less-than-stellar soup or sauce can be saved at the last minute with an extra pinch of salt or some fresh herbs, but bad baked goods tend to be total disasters—a tough piecrust, a heavy cake, an unrisen yeast dough—and leave you with little to do but dump them into the trash and start again. So when a baking book in which the recipes perform as flawlessly as they do in The Art and Soul of Baking (Andrews McMeel Publishing; 454 pages; $40) comes out, we’re particularly impressed.

Lots of love and effort went into this book from the upscale kitchen store Sur La Table, which is no surprise considering its author is Chez Panisse alum and longtime California baking instructor Cindy Mushet. Her recipes, which strike just the right balance between novelty and simplicity, are each broken down into information-packed sections that are a boon to the home baker: An equipment sidebar tells you everything you’ll need up front; a “getting ahead” section enumerates which steps can be done in advance and mentions what freezes well. Ingredients are listed in traditional cup and tablespoon fashion, as well as in weight measures (for the serious baker); follow-up paragraphs offer recipe variations.

If there’s any weakness here, it’s perhaps too much emphasis on equipment: You don’t truly need a stand mixer for every recipe that calls for it, and when Mushet instructs you, in the blueberry clafoutis recipe, for example, to get out a baking sheet for the sole purpose of holding raw blueberries while you pick through them, she crosses the line into micromanagement. But even this criticism feels like hairsplitting, given such consistently wonderful recipes. A smart one for pumpkin walnut bread can be whipped up quickly using only pantry ingredients. A silky butterscotch pie is a taste of nostalgia that’s not too sweet, and a pizza crust comes together almost effortlessly. It’s the time of year when baking feels right again, and this is just the book to provide inspiration throughout the months ahead.

Selected recipes:

• Bittersweet Chocolate Soufflés with Vanilla Custard Sauce
• Butterscotch Pie
• Graham Cracker Crumb Pie Crust
• Chocolate Chip Cookies
• Pumpkin Walnut Bread

Watch videos of Cindy: http://www.gourmet.com/

Mushet, a talented pastry chef, cooking teacher, and author of the excellent Desserts: Mediterranean Flavors, California Style, presents the latest book from the Sur La Table team, following Things Cooks Love. Like Malgieri’s book, it covers both sweet and savory baking, but it includes far more information. Two lengthy introductory chapters cover techniques, equipment, and ingredients, and dozens of sidebars on “Tips for Success” and “What the Pros Know” offer further helpful insider advice. Recipes range from basics such as Quick Puff Pastry and Classic Sugar Cookies to unusual and appealing treats like Malted Milk Chocolate Tart; most of them include make-ahead information, and many also have variations. There are striking color photographs throughout, as well as step-by-step technique photos. Mushet’s style is engaging and never intimidating. Essential.

Cooler weather often is incentive enough to get people baking. But for those who need an extra push, the latest batch of baking cookbooks offers plenty of inspiration to get you in the mood. Here are the highlights:

The Art & Soul of Baking” by Cindy Mushet and Sur la Table

If you buy just one new baking book this season, make it this one. Gorgeously illustrated and exhaustively comprehensive, “The Art & Soul of Baking” covers everything from essential equipment (after all, Sur la Table is a kitchen supplies retailer) and pantry staples to chapters on savory breads, quick breads, tarts, pies, cookies and cakes, to name just a few.

The recipes are exceedingly detailed and include do-ahead tips, notes on equipment needed, advice on storing the finished treats and suggestions for variations. Reading this is a pleasant and enticing baking education.

Mushet’s recipes for Rustic Olive and Thyme Bread and Nine-grain Whole-wheat Harvest Bread were easy to follow and produced delicious, attractive loaves.

Despite the titles appeal to emotional and aesthetic urges, this baking guide determinedly concentrates on the scientific knowledge that underpins everything that an accomplished baker produces. That focus radiates throughout the text of this totally accessible and eminently useful introduction to breads, pastries, pies, cookies, cakes, custards, and souffles. Mushet is determined to explain in detail the whys and wherefores of baking, recommending that even tyros learn to measure flour and similar ingredients by weight rather than volume. She provides comprehensive glossaries of baking equipment and components that intelligently address just about any question a novice might raise. In addition to listing ingredients, quantities, and techniques, each recipe inventories equipment necessary to execute the recipe successfully, making it unnecessary to search the full recipe to find out what pans and appliances to use. Mushet also provides informative sidebars that share professional bakers secrets. Very valuable for cookery reference collections. —Mark Knoblauch

Veteran pastry chef Mushet puts her decades of experience to work in this dense, informative baking guide from Seattle-based gourmet cookware retailer Sur La Table…opening with a comprehensive overview of crucial equipment and a 30 page guide to pantry stocking (butter, flour and sugar get three pages each, chocolate gets five). Covering all aspects of the baking spectrum, Mushet gives yeast-based breads, quick breads, cookies and bars, layered pastries and other specialties their turn, doing admirable work with standards like pizza dough and dinner rolls, as well as trendier riffs like pesto rolls and rustic olive and thyme bread that give cooks room to stretch in each category. Mushets invaluable lessons in ensuring oven accuracy, incorporating butter into dough for layered pastries (with step-by-step photos) and the causes of falling soufflés will get novices up to speed, and experts ready to tackle Mushets compelling cheesecake batter-in-a-food-processor technique will find her inventive hors doeuvre Stilton Cheesecake with Port-Braised Pears a big hit at the next cocktail party. Those already comfortable with baking will get the most out of the books 250 recipes, but there are plenty of dishes well within the reach of those new to Crème Brulee and lemon bar construction, making this a great volume to learn and grow with. (Sept.)

The Art & Soul of Baking by pastry genius Cindy Mushet is October’s Cookbook Club selection over at Gourmet.com. In conjunction with the book, they also offer up a short video on how to make individual bittersweet chocolate souffles. The clip is chock full of baking tips and very, very precise instructions.

In less than 10 minutes you will learn:

• when to whisk in the flour in a béchamel sauce; indeed, you will learn exactly how to make the entire béchamel sauce
• precisely what a soft peak looks like as compared with a stiff peak (hint: it has nothing to do with the peak)
• what it means to rain (rein?) in the sugar
• why you should completely coat the inside of the souffle dish with butter
• how to fold in (the perfectly peaked) egg whites

I’m a former pastry chef (long ago and far away) and still I learned a lot from this video.

If that’s not enough for you, you can continue with another short clip with several great tips like how to soften brown sugar, test your baking powder and soda and keep your scones from burning on the bottom.

Baking Bites, October 13, 2008, by Nicole

The Art and Soul of Baking is a new book from Sur La Table’s relatively young cookbook line. Things Cooks Love was published earlier this year and another book, Knives Cooks Love, is due out at the end of this month. The store is known for its top quality kitchenware, so it’s no surprise to see them putting it to good use in a book like this one.

The Art and Soul of Baking a huge compendium of all things baked. The book has nearly 300 recipes in its 464 pages, as well as tons of information about kitchen equipment and ingredients. The introduction to the book is broken up into two parts and is the main reference section. The Baker’s Kitchen chapter is primarily dedicated to describing the use and purpose of various pieces of baking-related kitchen equipment, and also gives weight and volume conversion tables. The Baker’s Pantry chapter is dedicated to ingredients, describing how things are made, what the flavors are like and how to use them.

The recipes are broken down into chapters by type, and are all well-written. At the beginning of each chapter there is a little primer on how to be as successful as possible with your cakes, breads, souffles, etc. The instructions are descriptive and there are plenty of tips given in the sidebars to help make the process as easy as possible. The book also makes note of possible variations on each recipe. There are plenty of full-page photographs in the book, and while they are excellent shots, not every recipe is covered. Overall, it’s a nice book that will give the reader plenty of recipe options and some great reference material, the sheer size of the book is a little intimidating, even though the clear writing and friendly tone will keep a reader engaged once he or she starts to flip through the pages. The book’s author, Cindy Mushet, has a blog set up that is a great way to get a preview of the book.

An Interview with Cindy Mushet on the “Art & Soul of Baking”

Cindy Mushet’s definitive book, the Art & Soul of Baking.

If you don’t know the name Cindy Mushet, let me introduce you. She’s one of those people in the background who makes amazing things happen. Her contributions may not always have her name blazed on them, but her impact is evidenced by a rich history in the culinary world. Cindy was a contributor to the Joy of Cooking, has taught throughout the United States for Sur La Table and is currently an instructor at Le Cordon Bleu. Her recipes have appeared in Bon Appétit, Fine Cooking, the New York Times, and the National Culinary Review.

During her 24 hour stay in Seattle, I had the opportunity to meet with Cindy and it was kismet from the beginning. We chatted over lunch and then strolled over to my favorite bakery for a little nosh. She was just days into her 3 week tour, and despite having already done an early morning TV spot, a pod cast interview and a newspaper interview, by the time we talked she was still a fireball of energy.

A long history of teaching permeates Cindy’s culinary style. She understands how her students feel, going through the effort to bake something, only to fail with a dessert you can’t serve. “That’s when people go to Costco and pick up something cheap.” But there are so many things wrong with cheap: desserts are packed with preservatives to extend the shelf life and the ingredients stray far from anything that might be good for you…or flavorful.

Her mission became: Teach a Man to Bake, Don’t Give Him a Cake.

Warm and engaging, Cindy’s got an analytical mind that probes with a laser focus until she lands on the answer. While there are some excellent baking books, many of them lack direction in the most basic steps. One of the most frustrating steps both she and her students struggled with was the familiar: cream butter until light & fluffy. “What does that mean?” In her frustration she surmised, “Butter never looks fluffy…or light.” Eventually she learned “light” meant light in color, not texture. And “fluffy” spoke to the incorporation of air into the butter. It’s that attention to the intention that makes her recipes a step above.

To perfect her baking, she applied a scientific approach — baking cakes repeatedly, changing the ratios at each attempt. Then, she’d study the results and determine what yielded the best outcome.

This scientific approach came from an early influence by the San Francisco’s Baker’s Dozen group. At the time, she was living in Berkley and there were a number of bakers in the area. They’d gather and talk about issues they were having, “I’m having a problem with this dough…do you know anything about that?”

Eventually, the group gelled into something more formal. They’d meet once a quarter and learn from each other. Tackling Angel Food cake, for instance, each person brought a finished cake and the recipe. “You wouldn’t believe the variety! They all fell under the category of Angle Food cakes, but they were so different.” Getting to the heart of the differences, the group sampled each cake, decided which characteristics were ideal, and then compared recipes. Side by side, they’d see the ingredients were the same. “Okay, now what did you do differently?” They’d analyze the techniques that arrived at an excellent finished product. Not surprising, this process deeply influenced Cindy’s approach to baking.

When she was first asked to write a book on baking, Cindy thought, “What could I say about baking that hasn’t already been said?” After further reflection…and before she’d given a final answer, she tapped into her own collection of over 200 baking books. Laying multiple books out on the living room floor, she poured over them with an analytic approach —what’s here? What’s missing? And most importantly, what did her Sur La Table students struggle with when using the recipes?

Because she had years of contact with students who are often unsure, she could see firsthand where the issues where, and modified her own recipes accordingly.

Then Cindy turned to the bible of cooking science, Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen. While the book is a treasure trove of information, admittedly, it’s a very dry read.

So, Cindy asked herself, “How can I combine both solid recipes and provide enough information to help people understand the science behind what’s going on?”

She was determined to prove success in baking is built on a solid foundation…not a fluke. Tapping into an analytical approach, combined with years of teaching, the result is her latest book, the Art and Soul of Baking.

It hits the mark on every level.

In fact, she gives a lot of credit to Sur La Table, who was the impetus behind the project. They were very “hands off” in the creation of this book. None of the directions were cropped or modified to save space. And they gave her the time necessary to create a book of substance. Two years to write it, one year for editing means this book is much more than just a collection of recipes.

Baker’s Dozen alum, Alice Medrich, wrote the forward and she highlights two key points: the chart for Baking Pan Volumes (What’s the difference between a 9 x 1″ Pyrex pie pan and a 9 x 1 1/2″ Emily Henry fluted pie pan? It’s here.) And a handy chart that converts measuring cups and spoons into exact weights. Alice notes, “The book’s two essential double-page charts should be photocopied and hung inside a cupboard door for easy reference.” Taking a cue from Alice, mine are laminated and stuck to the side of the refrigerator…and I refer to them, regularly.

The Art & Soul of Baking is packed with relevant information designed to bring success into the kitchen. Whether you’re a novice or a seasoned baker, I found her discussion on the Eight Main Ingredients invaluable. And the photos for bread dough detailing the different stages: underrisen, perfectly risen, and overrisen doughs provides the visual cues necessary when conquering the land of yeast. Tips in the margins, “What the Pros Know” layers the knowledge base, providing multiple “ah-ha!” moments.

I consider myself a fairly accomplished baker and I’ve got dozens of books on the subject. Frankly, this is the book I have been looking for. Cindy is a perfect guide — explaining not just how, but why. Surely I’d be a better baker today if I’d had this book sooner.

The good news is, there’s still plenty for me to learn. And with Cindy as my guide, next up…conquering my fear of yeast!