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KitchenAid's Artisan stand mixer is a substantial piece of equipment: 325 watts of mixing power make child's play of creaming butter, kneading dough, and whipping cream. The kid in you will appreciate how quick and easy it is to mix up a batch of cookie dough. This model comes with three attachments: a flat beater for making batter, meat loaf, and all textures in-between; a wire whip for egg whites, mayonnaise, and more air-infused creations; and a hook for mixing and kneading yeast doughs. All three are solidly constructed and easily secured to the beater shaft with a simple twist. This model also includes a pouring shield for guiding ingredients to their proper destination, and the bowl itself locks tight to the base. Standing about 15 inches high, jutting out a foot, and weighing more than a grown woman's bowling ball, this stand mixer isn't the sort of appliance you'll wipe down and put away. Better to find a square foot of free counter space for easy access; besides, this machine is as pretty as it is rugged--you'll want to show it off. --Betsy Danheim

From the Manufacturer

The Artisan mixer's strong 325-watt motor delivers the power to handle the heaviest mixtures, and mix large batches easily.

The 5-quart polished stainless steel bowl with ergonomic handle is big enough to handle large batches of heavy mixtures. Its ergonomically designed handle is contoured to fit the hand and makes lifting the bowl more comfortable.

Unique Mixing Action

The beater spins clockwise as the shaft spins counter clockwise; moving the beater to 67 different points around the bowl. This unique mixing action creates a thorough blend of ingredients and eliminates the need to rotate the bowl.

Multiple Speeds

10 speeds allow the user to select the right speed for the mixing job; from very high to very slow stir. It's easy to select the precise speed needed for a perfect mix.

Versatile Accessories

The flat beater, dough hook, and the professional wire whip add to the versatility of the mixer. The flat beater is the ideal accessory for mixing normal to heavy batters. From cake mixes to firm cookie dough, the flat beater mixes quickly and thoroughly.

The dough hook mixes and kneads yeast dough, saving both time and the effort of hand-kneading. The wire whip incorporates the maximum amount of air in whipped mixtures for fluffier whipped cream and angel food cakes.

All attachments are solidly constructed, and attach easily to the stand mixer.

Easy Clean Up

The pouring shield fits around the top of the bowl and prevents ingredient splash-out. The chute makes it convenient and easy to add ingredients.

The tilt-back mixer head allows for easy access to bowl and beaters. A lock lever holds the mixer head securely in place and the bowl fastens tightly to the base.

Optional Attachments

Optional attachments (sold separately) complete the package to make cooking a pleasure. From citrus juicer to sausage stuffer, KitchenAid stand mixers can handle just about any job in the kitchen.

Features

Measures 14 by 8-2/3 inches by 14 inches; 1-year warranty
325-watt mixer with 10 speeds; 5-quart stainless steel bowl
Tilt-back head for easy access to mixture
2-piece pouring shield with large chute for adding ingredients
Includes flat beater, dough hook, and wire whip

Reviews (171)

Great essential for the baker in your life....you!
I love the mixer's power, capacity and ease of use. It makes even garlic mashed potatoes heavenly. I selected a black model to match my Viking kitchens without realizing the color would need more frequent cleaning. If you use this mixer every day buy a cover or another color to save time.

Fantastic!
I got this mixer about a month ago. I've wanted one for years, but always talked myself out of it (too expensive, too big, etc.) After finding a great deal here on Amazon, I finally caved in and let me say, I'm glad I did. I love this mixer! I was worried I wouldn't use it very much, since I already have a very nice bread machine (a "Zo"). I find that I'm using it all the time though. It really is like having an extra pair of hands in the kitchen. Cookie dough is so much easier. I'm also making bread with it constantly. It's just so simple to throw the ingredients in the mixer and let it do all the kneading. I've been making fresh bread and bagels every week and it's been no hassle. It handles the dough very well and stays put. It's a big heavy machine. The only problem I was having with it was I was finding it very difficult to remove the bowl to clean it after I was done mixing something. My husband suggested rubbing some vaseline on the bottom edge and that has solved the problem completely. Now I can pop the bowl off with one hand. Anyway, if you've been wanting one of these and if you like to bake at all, do youself a favor and get one. You will be amazed at how much easier it will make your life. I only wish I'd gotten one years ago!

Ivan must like Belgian Waffles too...
Well....my wife of 14 years finally found out about my girlfriend of 13 years and my 7 children with said girlfriend.
She didn't take the news very well, cried, yelled at me, smacked me, then packed up all of her stuff.
She informed me that she had found out about the affair and now had met someone else herself, a Russian Dancer named Ivan Karkov. He came over, punched me in the face, and then helped her move all of her things into a van. And off they went.

As sad as I was to see my wife leave, I was even more sad to see our KitchenAid Mixer leaving. It was the secret to perfect Belgian Waffles that my wife would make for me when I actually spent the night there and wasn't "Busy working at Uncle Joey's Mashed Potato Bar".

I didn't know where I would get a mixer like this, I only shop at Old Navy, Home Depot, and Sam Goody. None of those places had them . (I looked.)
I didn't think I would ever be able to replace my Mixer as easy as I replaced my wife one year into our marriage! So, I asked my girlfriend and mother of my 7 children if she knew where to get a Kitchenaid Mixer. She said she buys all her kitchen needs on Amazon. OF COURSE! I didn't even think of it, maybe it's because all I can think of is some sweaty russian dancer touching my first love.....but, I did go buy one.
I finally got a new one and my Belgian Waffle breakfasts are back! Hooray!

Guess I didn't need my wife after all.... ... Read more

Asin: B00005UP2Q
Subjects: 1. Small Appliances 2. Electrics 3. Stand Mixers 4. (Standmixers) 5. (Kitchen Aid)

$249.99

Braun MR550MCA Culinary Series Variable Speed Hand Blender and Chopper
by Braun
Average Customer Review:

Kitchen
list price: $59.99
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Editorial Review

This handblender is a wonderfully convenient kitchen tool and will be used often in busy households. As a blender, it inserts into any bowl or pan or can be used with the included mixing beaker to swiftly purée soups or baby foods or blend the perfect cocktail. As a chopper, it minces a handful of parsley in 15 seconds and makes breadcrumbs from bread rolls in 30. Attach the wire whip to make whipped cream or meringues. For so many everyday tasks, this blender is a great choice--all the parts fit together well and work smoothly--and it is easily stored off the counter, on the included wall mount. --Maria Dolan ... Read more

Features

One-year warranty
Blend, chop, and whip a wide range of foods
Includes handblender, chopper attachment, wire whisk, and mixing beaker
280-watt motor has five speed options
Convenient wall mount provides storage for blender

Reviews (24)

Best Kitchen Appliance I Own!
This is the best hand blender I have ever used!I bought this blender after reading the reviews and I have not been disappointed.I use it 2-3 times a day to mix my protein shakes with crushed ice and it has held up wonderfully.When the crushed iced function on my fridge temporarily went out, I had to use ice cubes and the blender didn't miss a beat.My husband loves to use it to puree soups and sauces.Because the bottom part is metal it can be used in hot liquids directly on the stovetop.If you need a good, reliable hand blender, spend the extra money for this one!You won't regret it!

Not as good as the Multimix!
It's great, works perfectly, but I need that hand mixer function.That's what's missing from it.

delay and not expect item in 7 month
Item will not be ship in the year 2002 but my be in the 2003
Will this be a collectors item for been old model.Do to delay they will not auto adjust price for that period.Be aware................. ... Read more

Asin: B00004S9GW
Subjects: 1. Small Appliances 2. Electrics 3. Hand Blenders 4. (Handheld) 5. (Stick Blenders) 6. (Immersion Blenders) 7. Kitchen

Cuisinart DLC-10S Pro Classic 7 Cup Food Processor
by Cuisinart
Average Customer Review:

Kitchen
list price: $250.00 -- our price: $99.99
(price subject to change: see help)
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Editorial Review

A perfect gift for new homemakers, the food processor has become an integral part of modern cooking, speeding up a multitude of processes, including kneading dough, slicing, chopping, shredding cheese, vegetables and meat, mincing garlic and parsley, mixing batters, and emulsifying mayonnaise. Cuisinart's Pro Classic comes with a 7-cup work bowl, four basic attachments for slicing, shredding, chopping, mixing, and kneading, and also features two feed tube options, one big enough to handle a whole potato. This processor comes with a compact cover for use when the feed tube isn't needed and a pulse control that allows the desired degree of fineness when chopping and puréeing. Remove the detachable stem for compact storage of discs. All the parts are dishwasher-safe and the motor base wipes clean. In addition, a custom-contoured spatula, a 50-page recipe booklet, and a 30-minute video designed to familiarize the new owner with the care and use of the food processor are included. --Victoria Jenkins ... Read more

Features

Includes steel blade, dough blade, slicing disc, and shredding disc
Extra-large feed tube for larger food slices
Dishwasher-safe parts
Five-year full motor warranty, three-year limited entire unit warranty

Reviews (21)

Great machine...but too small
I must admit that I feel a little bad about giving this only three stars, but there is one serious drawback that forces me to do this.It is just way too small.It boasts a 7 cup capacity, but you need to realize that doesn't mean you can actually add seven cups worth of ingredients in all cases.Liquids are the biggest problem.Just this morning, for instance, I was making a soup that began with 2 cups of coconut and two cups of liquid ingredients that needed to be well blended.I added these 4 cups of ingredients to my food processor, and it immediately leaked out a lot of the liquid the moment I started it.The liquid came out from under the blade...so it wasn't as simple as a lid that wasn't on tight.

That said...this is a great machine for small jobs.The fact that it is completely dish washer safe is a real bonus.The parts are all made of lexan, so they won'y crack in the dishwasher.

Because of the size issue, I ordered the 14 cup model this morning...because I really do love everything about this unit except the size.

Great value for price!
This is my first food processor that I just bought a week ago aftergoing through all the reviews on amazon. And I must say that its totally lived up to my expectations. I found the manual and the video tape to be good help and it takes hardly any time to figure out how to get the processor up and running. The video tape also shows some of the other attachments that have to be bought separately (like thinner slicer, whisker etc)which is good to know too. The only thing I dont like about it is that its white and very quick to get dirty. The first thing I used it for was to shred carrots, and it already has a red tinge (although the good thing is that you can wash everything except the motor in a dish washer). Ive only used this food processor one week, and hope that I'll have the same performance long term! All in all, I think its a great value for money. Although I would suggest not to buy it from Amazon. My local Bed Bath & Beyond had it at the same price ($99.99), and I could use a 20% off coupon that I had on it, which brought it down to around $80!

great machine.
This is a great machine, it is my first food processor and I could not ask for a better performance.I have used it all day today for the first time and was able to slice tomatoes, for a salad, make a wonderful salad dressing, slice eggplant for mousaka, slice potatoes for spanish tortilla and more.If I did not have this little machine I still would be in the kitchen trying to cut all the vegetables with a knife.Thanks to this extremely fast food processor I was able to cut my cooking time in half.No more chopping or slicing vegetables with the knife.If you like to cook, I really recommend getting one. ... Read more

Asin: B00004S9EM
Subjects: 1. Small Appliances 2. Electrics 3. Full-Size Food Processors 4. (Foodprocessors)

$99.99

Wüsthof Grand Prix 7-Piece Knife Block Set
by Wusthof
Average Customer Review:

Kitchen (31 July, 2001)
list price: $449.00
US | Canada | United Kingdom | Germany | France

Editorial Review

Durable fiberglass-nylon handles--they fit the hand snugly andare subtly pebble grained to resist slipping when wet--distinguishGrand Prix knives from Wüsthof's other cutlery lines. OtherwiseGrand Prix knives are identical to other Wüsthof knives, embodyingall the virtues that have earned the German manufacturer world renown.The principal parts of a Wüsthof knife--blade, bolster, andtang--are forged from a single piece of high-carbon stainless steel, and theblade is precisely tapered from bolster to tip and from back tohand-honed edge. The blades and beautifully formed bolsters are not as thickas on some knives. As a result, despite their heft, strength, anddurability, Wüsthof knives are pleasingly delicate and marvelouslybalanced in action.

The four knives in this set exemplify control while providing a cookwith the essentials: an 8-inch cook's knife (chef's knife) for rockingthrough chopping and mincing tasks; a 6-inch sandwich knife for myriadslicing and cutting needs; a 7-inch serrated bread knife for crustyloaves; and a 3-1/2-inch paring knife for fruits and vegetables. Theset also includes a sharpening steel for keeping knife edges aligned,kitchen shears, and an oak block with three extra knife slots to storeeverything on the counter within reach. Like all fine cutlery, theknives should be hand washed. --Fred Brack

What's in the Box
3-1/2-inch paring, 6-inch sandwich, 7-inch bread, 8-inch cook's, sharpening steel, shears, oak block ... Read more

Features

Knives include 3-1/2-inch paring, 6-inch sandwich, 7-inch bread, 8-inch cook's
Set also includes sharpening steel, shears, oak block
Blades, bolsters, tangs forged from single pieces of high-carbon stainless steel
Slip-resistant handles molded of subtly pebble-grained fiberglass/nylon
Precisely tapered blades with hand-honed edges

Reviews (10)

Watch Your Fingers!!
Need a good set of knives?You came to the right place.They're amazingly sharp so beware!!No more cutting in a sawing motion, just go up down up down for finely chopped fruits and vegetables.Prep time is cut in half, so cooking is actually fun now.

What are you waiting for?Add this to your cart, you won't regret it.

A star in large galaxy of knives!
I own and have tried a number of knives from the standard cheapo's to designer hand-made French knives, and these fill a large general purpose niche.These knives are very sharp (especially after using the sharpening tool) and approach the sharpness of my Kyocera Ceramic knives.Ceramic knives are extremely sharp and hard, but suffer from brittleness and need custom resharpening efforts.The Wusthof knives are well made German "tools" that will hold-up to a certain amount of abuse.For more abuse, I resort to my cheapo knives to cut open packages of food, wine bottle foil, etc..They are handsome and do have a high-tech appeal but do not approach the beauty of some French knives.The French knives have inlaid wood handles and have a "mirror" finish (which will scratch even with a plastic scrubber), but are limited to tableware use only.
You must be extremely careful not to get ripped-off with a "imitation" German knife.Most knives use a brand-name, but are really made in China.The descriptions and inflated prices can be very misleading.Even with all my research, I was not sure that I had made a wise choice until I looked at these knives and started to use them.Please do the same, since things change all the time and "outsourcing" is all the rage!
Anyway, in summary, these knives are great...so get them before they don't exist!

Precision worth the price
I have had a set of Wusthof Grand Prix knives for about four years now and I could not be more pleased with their performance, durability, and quality.From the professional chef to the home cook looking for quality to last a lifetime; these knives accentuate the way in which you will prepare meals for a lifetime.The folded stainless steel is of the highest quality available in the industry, and it shows in how long they keep their edge.As with all straight edge knives; never put in a dishwasher, cut on stone or metal surfaces and they will stay in top form. ... Read more

Asin: B00005MEI3
Subjects: 1. Knives 2. (Knife) 3. Knife Sets 4. Knife Blocks 5. Chef Sets 6. Kitchen Knives 7. Cutlery 8. (Wustof) 9. (Wusthoff) 10. (Wustoff)

Chef's Choice 110 Professional Diamond Hone Sharpener
by Chef's Choice
Average Customer Review:

Kitchen
list price: $99.99 -- our price: $79.99
(price subject to change: see help)
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Editorial Review

It may seem like a contradiction, but sharp knives are the safest. With a clean edge, a knife is more predicable and easier to control. If you've purchased a top-of-the-line knife, maintaining the quality of the blade ensures maximum value from your investment. This Chef's Choice knife sharpener performs professional-quality sharpening on any knife, from gourmet knives to hunting knives--even the tips of serrated knives can be improved with this machine (for a complete sharpening of serrated knives, however, Chef's Choice recommends models 120 and 320). For top-quality edges, there are two sharpening and honing stages, which use 100% diamond abrasives, and a final polishing stage. Each stage uses precision angle guides to create a unique "Trizor-Plus" edge for maximum sharpness and durability, while a magnetic pad collects residue so the machine is easy to clean and maintain. While a sharp knife is indeed a safe knife, it's wise to use caution with your newly sharpened knives, as they'll be sharper than you expect. --Laura Cuthbert ... Read more

Features

Two-year household warranty
Three-stage precision sharpening
Works for gourmet chef knives, butcher knives, sporting knives
100% diamond abrasive will never detemper
Unique "Trizor-Plus" edge for greater sharpness and durability

Reviews (10)

works well enough
This sharpener does not work with a thick blade. However, it is fantastic for your thinner bladed knifes. Steak, pocket, paring, everyday chopping knifes come out very sharp.
The only complaint I have is, after going thru the initial sharpening stage; using the second and third wheels result in kicking out the blade about 3/4 way thru. Similar to a table saw kicking out lumber back at you. Mine is new and has only seen use once (all of my knifes), and I don't know if there's a "breaking in" period. It'll be awhile before I use it again because it works quite well. But for now I would recommend it.

Sharp knives, takes practice
I've owned one for five years and my knives are razor sharp. It took me a little practice before I realized I was using it correctly, though. The directions could be better, and the machine doesn't provide any feedback to distinguish proper sharpening. _Cooks Illustrated_ magazine found that they could get knives sharper with this device than with the higher end models.

Disappointing results.
This machine is certainly way better than not sharpening your knives. In other words, it works okay. However, I have found that a $40 diamond-stone knife sharpening block (with no motor, just hand power) gets my knives far sharper in the same amount of time. I'm sorry that I spent more for a machine that makes more noise and does less. Now it sits in the back of the cabinet and I use the block instead. ... Read more

Asin: B00004S1B9
Subjects: 1. Knives 2. (Knife) 3. Electric Knife Sharpeners 4. Sharpening

$79.99

Calphalon Professional Nonstick II 10-Piece Cookware Set
by Calphalon
Average Customer Review:

Kitchen
list price: $534.99
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Editorial Review

Any cook would happily welcome this cookware set. Five pans and a big stockpot, four of which have domed glass lids, can handle nearly every cooking task. Durable nonstick coats the cooking surfaces. Every piece goes into the oven up to 450 degrees, adding versatility to the set. The big stockpot alone can simmer stocks and soups, cook chili and boil pasta, stew, and, braise. The saucepans can do all that, plus make sauces and cook vegetables. The thick-bottomed omelet pans can sear and sauté as well as cook omelets and frittatas. This cookware is anodized for hardness. Rolled stainless-steel handles are double-riveted for durability and balance and stay cool on stovetops. Holes in handles facilitate hanging on a hook or peg. Made of heavy-gauge aluminum, pans cook without hot spots or warping. Hand wash with mild detergent and scour with a plastic or nylon scrubber. --Fred Brack

What's in the Box
8-inch and 10-inch omelet pans; 1-1/2-quart and 2-1/2-quart saucepans with lids; 3-quart saute pan with lid; 8-quart stockpot with lid ... Read more

Features

Lifetime warranty against defects
Ten piece set includes 8-inch and 10-inch omelet pans; 1-1/2-quart and 2-1/2-quart saucepans with lids; 3-quart sauté pan with lid; 8-quart stockpot with lid
Heavy aluminum heats evenly, quickly
Anodized for hardness, with nonstick coating oven-safe to 450 degrees
Hand wash

Reviews (23)

Go commercial instead...
I had a Professional Nonstick II frypan for about two years, and loved it, using it nearly every day. I even wrote reviews on Amazon attesting to how wonderful the pan was. BUT, then my Professional Nonstick II surface started to wear out, with an increasingly sticky center (arggh!). I will probably have to take advantage of that Lifetime Warranty.
However, I now have bought the Calphalon Commercial Nonstick 12" pan, which is occasionally on special for around 25 bucks. The Commercial Nonstick line has the superior LRS3 nonstick coating compared to the cheaper LRS coating on the Professional line. It can cost a little more, but it's worth it.
Believe me, it makes a difference!

So, go commercial, you won't be disappointed.

After years of use, Calphalon stands behind their warranty
After using and loving my set of Calphalon pans for about 9 years, the nonstick surface finally began to shred on the omelet pans.I decided to see if they really stand behind their lifetime warranty, andcontacted the factory about replacing the pans.They told me to mail the pans in, and they would evaluate them to see if the failure was due to abuse, or normal wear and tear."Ah, the old escape clause", I thought."They just have to declare that I abused the pans, and not replace them".But this week the brand new pans appeared on my doorstep!Thank you, Calphalon, for really standing behind your warranty!

Calphalon Professional nonstick
Great cookware.It is really nonstick.Handles get hot but not as hot as most cookware. Heats up fast and cooks evenly.You will not be disappointed ... Read more

Asin: B00004SY9G
Subjects: 1. Cookware Sets 2. (Cook Ware) 3. (Calphlon) 4. (Calaphon) 5. Kitchen 6. Cookware 7. Gifts 8. Cooking

WMF Ceramill Glass Spice Mill
Average Customer Review:

Kitchen
list price: $19.99
US | Canada | United Kingdom | Germany | France

Editorial Review

Freshly ground herbs and spices are more aromatic and piquant than ready-ground or crushed varieties. Some people like a fresh grind of hot red peppers on just about anything. This clear-glass and white-plastic mill, housing a ceramic grinding mechanism, is attractive enough to leave on the table filled with chilies. It's an indispensable tool in concocting your own curries, or grinding cloves for baking or mustard seed to perk up a salad dressing. The glass jar easily twists off for washing and refilling, and a cover snaps into place on the base to preserve the freshness of whatever herb or spice you choose to leave in the jar. --Victoria Jenkins ... Read more

Features

Limited lifetime guarantee on millstone
Ceramic millstone, harder than steel
Easily adjusts from fine to coarse grind
Use with a wide variety of herbs and spices
Removable cover seals in aroma

Reviews (16)

Can't have enough of them
I bought my first ceramic spice mill in Germany 5 years ago.I now have a small collection of these handy grinders.They are completely adjustable from a very fine grind to extremely coarse, no matter the spice you have in it.

I highly recommend these mills to any cook and for nearly any spice.I have a bunch for various salts and justa as many for my peppercorns.I also use them for grinding dried chilis, herbs, etc...

Bealls Outlet had these on clearance 2.99
What a bargain. I bought a dozen. Love them. Even more now that I see them here for $19.99. We put crushed red pepper in a grinder. Makes a big difference. We mixed up some special cajun spices (one part each) Salt, whole black pepper, cumin, minced garlic and cayenne pepper. You can omit salt if you want. We use this spice on everything. Took one to work (without salt): to put in canned soup, on eggs, just everything.We first bought spices in the throw-away grinders. The grinder did not even last the entire jar.These are great, though I did make up new lables that are easier to read. If you lose the lid, just store grinder end up. Don't forget they are adjustable.

Great Quality Grinder-Worth every penny!
After going through several grinders that broke after only a few uses, I purchased two of these in May 2002.They are used daily (one for sea salt & one for pepper) and still look brand new after twenty months.The design makes them exceptionally easy to fill and the grinding mechanism is extremely durable.I highly recommend this grinder-it is a great value. ... Read more

Asin: B00004S4WM
Subjects: 1. Herbs 2. Spices 3. Mills

Cookwise: The Hows and Whys of Successful Cooking
by Morrow Cookbooks
Average Customer Review:

Hardcover (01 September, 1997)
list price: $30.00 -- our price: $18.90
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five. ... Read more

Reviews (81)

excellent book
great book for beginners and advanced cooks. helps you to think for yourself to create recipes tailored to your needs and taste. don't count on a lot of pictures though.

Awesome-For Serious Students of Cooking
Unfortunately the term "awesome" is overused but here is it appropriate.The book is worth its weight in gold, a treasure trove of critically important cooking information.Read this and you will really know what is going on and why.Some reviewers have complained about the organization, I can't understand why, the book is perfectly well organized, indexed and cross-referenced.Note, this book was written for people who really want to understand why certain recipes produce certain results, it is deeper than the average cookbook, therein lies its virtue.In cooking as in life, knowledge is power.

Great Cake ever best
This book can't be beat! If you're wondering why your cake is lopsided, you're cookies are too crumbly, or you just don't know what to do with chocolate, this is the book for you! Easy to understand, includes recipies to show you how the ingredients effect each other, and trouble shoots recipies you've found and my want to try. I feel like a better, more prepared, cook now that I've gone through this book. I can guestimate how a recipie will turn out before I even start, and I know what's going on during the preparation and cooking time. I recomend this to anyone who feels cooking is a hobby for them!

Even though I have baked hundreds of cakes, I made a loaf of rye bread that was light and delicious, and pie crust that was very tender, even after freezing and thawing. Understanding the role of ingredients and necessity of cooking techniques changes how you cook, and the improvement is instantaneous and gratifying. I highly recommend this book and I never knew why I had to cream the butter and sugar before I added the eggs and why it is important to add the dry ingredients after the wet ones are combined,This book is truly a gift to share with others. [...] ... Read more

Isbn: 0688102298
Subjects: 1. Cookery 2. Cooking 3. Cooking / Wine 4. Methods - Baking 5. Methods - General 6. Reference

$18.90

How to Cook Everything: Simple Recipes for Great Food
by Wiley
Average Customer Review:

Hardcover (14 August, 1998)
list price: $35.00 -- our price: $22.05
(price subject to change: see help)
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Editorial Review

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle ... Read more

Reviews (263)

This has recipes that are hard to find in other cookbooks...
This book tries to be a comprehensive cookbook that has recipes for just about everything. It told me how to cook a duck so that the fat under the skin drains out, for instance, and no other cookbook I've seen describes this. It also has several good and simple veal recipes. I couldn't find a recipe for Veal Francessa anywhere else, although the book does not call this dish by this name. (Veal fried with lemon and wine.) So I've found recipes that are not ususally included in other books. I have not seen any recipes that are particularly outstanding. I am still glad I bought this book for those hard to find recipes. It does a very good job of covering many types of dishes not found anywhere else.This book is a practical encyclopedia of cooking, rather than a gourmet's guide. All the recipes are fairly simple.So I would recommend this cookbook for anyone who enjoys trying new things, or needs some good everyday recipes. It makes an excellent addition to my small but well-rounded cookbook library.

Great concept -versatile information
Mr. Bittman has nailed the idea of how we should approch meal preparation today. The sidebars issuing hints and tips as to how to use a particular recipe with other ingredients are invaluable. It's like a Joy of Cooking, but with the reality of today's world.

I carry this book with me when I travel because I hope to familiarize myself with the concepts that are so universal. Bittman is competing with James Beard (in my mind) for great information and recipes combined.

a good basic cookbook
I have had this cookbook for a few years.There are quite a few recipes that I make out of it on a semi-regular basis:clam chowder, calzones, tempura, ravioli, spaghetti carbonara, lamb curry, etc.Sometimes the recipes turn out a little bland, I definitely have to modify them to my own tastes, but these are excellent basic recipes.

The binding of this hardcover edition didn't stand up to regular use.We are not hard on our books at all, but large chunks of pages have started falling out. ... Read more

Isbn: 0028610105
Subjects: 1. Cookery 2. Cooking 3. Cooking / Wine 4. General 5. Reference 6. Cooking / General 7. General cookery

$22.05

The Best Recipe
by Boston Common Press
Average Customer Review:

Hardcover (10 September, 1999)
list price: $29.95
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Reviews (196)

Great book
I have lots of cookbooks and love to cook, And this is the best cookbook I have. It's really one of the best cookbook out there.
The recipes are amazing. By it for your friends they will be delighted. In the same category I also got Simple and Simply Delicious by Sylvie Rocher.

The Best Cookbook
Did you ever feel like you have to try ten recipes for risotto just to find the one perfect recipe?This cookbook has the one perfect recipe for every dish.The authors did a lot of research testing several recipes and compiling the best.They tried 80 recipes just for chocolate chip cookies.The authors also discuss the process of trying several recipes and suggest the best kitchen utensils and ingredients.The Best Recipe is an excellent cookbook.There are recipes for everything from appetizers to desserts.The book is a must-have for any cook.I recommend The Best Recipe for anyone interested in cooking and tired of trying out numerous recipes for one dish.

The best cookbook ever
I have had this book for about a year and every recipe I've tried comes out perfectly, exactly like they describe it (which, even if you personally dislike what they have done to a recipe you've had made other ways, at least you get what they tell you you should get). Even better, when I have used these recipes for potluck dishes or to serve to guests I always get compliments on it being "the best ____" they have ever had. It has helpful descriptions of all their trials in making the recipes so that you don't make the same mistakes (especially if you are the type to "substitute," like I am). I don't even use my old cookbooks anymore, and if I want another one I'll buy from this series. ... Read more

Isbn: 0936184388
Sales Rank: 45648
Subjects: 1. Cooking 2. Cooking / Wine 3. Holiday - General 4. Regional & Ethnic - American - General 5. American Cooking 6. Cookery 7. American - General

The Wine Bible
by Workman Publishing Company
Average Customer Review:

Paperback (September, 2001)
list price: $19.95 -- our price: $13.57
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Editorial Review

Though it drinks deep of its subject, Karen MacNeil's Wine Bible deftly avoids two traps many wine books fall into: talking down to wine novices or talking up to more experienced enophiles. The book avoids these traps through MacNeil's obvious, and infectious, love of her subject, which comes out in almost every sentence of the book, and which lets her talk about wine in a way that combines the good teacher, the trusted friend, and the expert sommelier. As director of the wine program at the Culinary Institute of America in Napa Valley, California, MacNeil is one of the world's true experts on wine. After reading a chapter on the Burgenland, for example, you've learned about the region's sweet wines while feeling like you're actually there, toasting a glass of Cuvee Suss with the author. It is this passion that leads to describing an Italian riservas as "mesmerizing" and a Cabernet Sauvignon as having "texture like cashmere."

The Wine Bible is broken into countries, hitting all of the major wine producers and most of the minor ones. Each section gives detailed descriptions of the country's wines (with chapters on individual regions when necessary), highlighting specific wine producers and individual wines, as well as talking about local foods, customs, and other tidbits that add to the reading experience. MacNeil begins her journey through the world's wine with an invaluable section on "Mastering Wine," which lets a reader get ready before uncorking separate sections. --A.J. Rathbun ... Read more

Reviews (23)

Very comprehensive
In my quest to better understand all of the concepts that account for differences in wines of the same varietal and/or location, I stumbled upon this book.Enbedded in the book were the answers to my questions.Although the Wine Bible can often get too much into somwhat boring and trivial details, it is the ultimate reference.Not only do I better understand wines but it also provides a history of the wine regions of the world, the culture and cuisine.

Very Comprehensive and Well-Written
This is a very comprehensive book.Excellent as a reference with sound advice throughout as well.I live in Europe and have had the opportunity to use the information in the book to purchase wine in Germany, France, Italy and Spain.My only complaint would be that many of the

Wow!
I ordered 2 of Karen's bibles--one for me and one for friends.As for me, I simply love and appreciate good wine and champagne. My friends on the other hand are restaurant owners.

I've been reading my wine bible almost every day...carrying it in the car to read while I wait for the kids in carpool.I stayed up late last night reading the entire section on champagne-what an education.I retained so much of the information I read which made me realize how well written the power-packed book is.

Love IT!

I'm waiting for the grand opening of my friends bar next door to Local on Elm Street in Dallas (hopefully May 2005) to give The Wine Bible to the proprietors as a congratulatory/celebratory gift. These owners, two brilliant, discerning women, have exquisitely executed their plans for an inimitable restaurant and bar.The Wine Bible is the perfect gift for perfect friends with perfect taste!

I have recommended The Wine Bible to several other girlfriends of mine and teased them with stories about Karen's terrific descriptions that allow readers to "click" with each topic.

This is a fabulous find that will be my "go to" book.It truly is a bible in that you can pick it up, open to any page and begin reading something that will be interesting, exciting, educational and allow you to "witness" to others!!

Well done!

... Read more

Isbn: 1563054345
Subjects: 1. Beverages - Wine & Spirits 2. Cooking 3. Cooking / Wine 4. Reference 5. Wine and wine making 6. Cooking / Wine & Spirits

$13.57

How to Taste : A Guide to Enjoying Wine
by Simon & Schuster
Average Customer Review:

Hardcover (25 September, 2001)
list price: $25.00 -- our price: $15.75
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Editorial Review

Whether Montessori or Merlot, kindergarten or Cabernet, the importance of a good instructor during the formative years is crucial. That's why newcomers to the world of wine could do a lot worse than having a corkscrew in one hand and a copy of Jancis Robinson's How to Taste in the other. A revision of 1983's Masterglass and published in the U.K. under the superior title Jancis Robinson's Wine-Tasting Workbook, How to Taste is a primer by a certified Master of Wine and star of the PBS series Jancis Robinson's Wine Course. From acidity to Australian Shiraz, oak to Oregon Pinot, Robinson delivers chapters of information and theory, intermingled with shaded "Practice" exercises, presented in a style as off-dry as one of the author's beloved Rieslings (the tannin in a lesser vintage Barolo is "like sucking on a matchstick"). Sometimes tuition at Jancis U. runs high: the lesson on sugar/acid balance culminates with expensive Sauterne "Practice." And even if Robinson risks, by dropping words like "charred" and "umami" early in the book, sending novices back to tear open a fresh box of Franzia, vinous virgins are encouraged to stick with it. By the time they get to the glossary at book's end, they'll be identifying wines at blind tastings with professional accuracy--which, Robinson encouragingly reveals, and she ought to know, is about 50 percent. --Tony Mason ... Read more

Reviews (9)

Great Intro to Tasting
I bought the book a year or so ago so this review benefits from the added perspective of time.At about that time, I was becoming more and more interested in wine, but at wine festivals and the like I found that I knew what I liked, but not why I liked it, and where I could go to explore the favored elements in more detail.I remember going through this book doing some of the exercises like trying different glass shapes, trying wines blindfolded, tasting wines made from the same grape but from different regions, etc.I occasionally had friends over to do some of the exercises in a party environment, and the exercises proved to be a great date idea as well!I remember her exercises were quite flexible as well suggesting cheaper alternatives to the classic examples.Other reviewers have pointed to the omissions of their favorite wine regions or varietals, but this book is very much focused on exciting the novice, and might be overstepping its goal by presenting the limited reference section at all.Not everything can be covered here, but it's a fun springboard into the world of wine by one of the true experts in the field.

Fun and interesting, but sometimes lacking
The topic of wine can intimidate many people and Jancis goes out of her way to diminish the fear factor.Many of her explanations are excellent, her exercises are fun and she is always encouraging and positive.The best part is that she really does help the reader identify and isolate the different building blocks of taste: for example, what does acidity feel like on your tongue, and what does it taste like in a yoghurt versus lemon, and finally in a young pinot noir versus and aged cabernet?However, at times I found that Jancis did not give enough information and left me confused.For instance, she says that Riesling wines fall into the semi-sweet category, but neglects to mention that this is only for German Rieslings; Rieslings from Alsace are very dry.Buy this book if you are willing to spend homework time in the wine store and reading other books, supplementing what Jancis tells you herself.Also, since most of these exercises are based on blind tastings, buy the book only if you have someone with whom to do them.

Great overall intro to a fine art
This book get 5-starts from me, as it relates to being an introductory "course" on the fine art of tasting wine.All the major grape varietals are described in easy to digest language for the novice, and Jancis' writing style is witty and fun.Like all artistic endeavors -- in order to refine one's art, more information is required.While this is an excellent foothold for learning the art of tasting wine, the true beauty of this book is that it subtly entices one to move forward in a search for more information and guidance.I also recommend "Windows of the World - Complete Wine Course" for a more intermediate step toward gaining more knowledge, and then the ultimates - "The Oxford Companion to Wine" and "The World Atlas of Wine". ... Read more

Isbn: 0743216776
Subjects: 1. Beverages - Wine & Spirits 2. Cooking 3. Cooking / Wine 4. Wine and wine making 5. Wine tasting 6. Cooking / General

$15.75

Vacu Vin Concerto 3-Piece Wine Saver Set
by Vacu Vin Inc.
Average Customer Review:

Kitchen
list price: $29.99 -- our price: $19.99
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Editorial Review

Sturdy, handsome, and many times worth its weight in Burgundy, thiswine-saver set preserves opened bottles of wine for up to two weeks. (It won't work withsparkling wines or soft drinks, however.) A simple and ingenious pump fits onto one ofthe two bottle stoppers that come with the set and pumps the air from a bottle through thestopper, which then seals the resulting vacuum. For precision, the pump clicks when thecorrect vacuum level has been attained. With no oxygen inside the bottle to turn winevinegary it stays fresh until the stopper is removed. The matte-black pump and graystoppers fit onto a stable, shiny black storage base and look elegant as a top hat on thebar. The pump is 6 inches high and the base is 4-1/2 inches wide. --Fred Brack ... Read more

Features

Pump measures 6 inches high; base is 4-1/2 inches wide
Pumps air from bottle to keep opened wine fresh up to two weeks
Indicator clicks when correct vacuum level is reached
Two stoppers and pump store on base
Stoppers fit all sizes of wine bottles

Reviews (98)

It works!
We use our vacu vin wine saver all of the time since purchasing it about six months ago.It enables us to put partially full bottles back into our wine cooler, which we were unable to do before. We had tried unsuccessfully to do this with other wine corks.

Extend that bottle's life!
I recently bought this, and am happy with it. It "clicks" after 4 or 5 quick pumps for a 3/4 full bottle, and 7-8 clicks for a 1/4 filled bottle, to indicate vacuuum has been established, and the vacuum holds well, as does the wine!

Theprevious model did not click, however it certainly attained vacuum after about the same number of pumps..hearing the clicks is more reassuring!

As I recently bought it, I can't assess its long term durability as others have.

It does extend the wine's good taste for at least a few days in addition to the usual 2-3 days before the wine tastes "funny".

I've no reason to try it for more than a week of"corking up" a previously opened tasty bottle, so for these reasons i've got my money's worth, and it gets 5 stars.

The older model is more reliable.
Mine worked for a while, but then seemed to start to stick, which made it impossible to pump anymore.I tried soaking the entire mechanism several times in soap and water, but it still doesn't work.I initally liked the clicking feature and sleeker design of this model, but have gone back to using the old version, since this one stopped working. ... Read more

Asin: B00005U2FA
Subjects: 1. Bar Tools 2. Barware 3. (Bar Ware) 4. Bartending 5. Wine Products 6. Wine Lovers Gift Sets

$19.99

Baking With Julia: Based on the Pbs Series Hosted by Julia Child
by Morrow Cookbooks
Average Customer Review:

Hardcover (01 November, 1996)
list price: $40.00 -- our price: $25.20
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Editorial Review

Television cooking shows are occasionally moderately entertaining to watch, but as sources for usable recipes and good cooking ideas, they are hit or miss at best. Cookbooks based on cooking shows are even less likely to be useful in the kitchen. One shining exception is Julia Child's "Master Chef" series. One of the best cooking shows ever produced, it also yielded some wonderful cookbooks, including Cooking With Master Chefs. The latest is Baking With Julia, which features the creations of 26 top bakers. All are artists with flour, eggs, butter, and the other ingredients of their craft. Writer Dorie Greenspan is a master at her craft as well. The paste for eclairs, she writes, is transformed from "ordinary-looking batter" into "a puffed pastry that appears to be threatening flight." It's all definitely good enough to eat. ... Read more

Reviews (43)

Try it!
I am a guy with absolutely no talent at baking but always thought the art of pastry making was interesting.So, i bought all the essential tools and waited for the book(after having seen most of the shows on PBS)...when the book arrived, I started with a fairly difficult pastry ...the Dainish Braid....turned out so well and tasted so delicious that I shocked myself...keep in mind, I cant cook!!!Here is my point.With the right tools, a good guide, and a brain, anyone can do just about anything.So get the book,(its a great guide) watch the shows, and just go for it!Here are some tools that helped...Kitchenaid stand mixer, a food processor, a marble pastry board and a wooden one too, a bench scrape(you really need this for any dough), s/steel measuring cups for dry ingredients, glass for liquid, parchment paper, and a baking stone.Then just decide that nothing is going to intimidate you and start baking. There are tricks to every trade and this book shares a lot of those as a great companion book to the series.

A Reliable Baking Book
I am skeptical of most of the cookbooks that are based on PBS TV cooking shows, plus some of Julia Child's early cookbooks had many recipes that were involved and difficult for the casual home cook to do. This book, however, is a reliable resource that you can depend on for baked goods in your home oven.

The most important feature of this book is that all of the recipes are written by professional bakers (of whom there are some 2 dozen or so, some you will recognize, all are seasoned bakers from various commercial settings), and the recipes are scaled-down versions of reliable production recipes.The instructions are exemplary in their detail and completeness. All things considered, this is also an excellent learning tool for the beginner. When I need to learn something new (such as rugelach or naan), this is one of the first books I reach for.

The first chapter has an extensive section on basic techniques and words that you do not usually get in even a good baking book. It has some basic recipes that must be mastered before you go on to the recipes in the rest of the book, like genoise or meringue. It also has chapters on bread (Daily; Artisanal, Flatbreads), breakfast goods and quick breads, cakes (Everyday, Showstoppers, Wedding Cake, Cookies), and pastries (Pies, Grand, Savory). It has a good selection of all the major categories you are likely to want to do at home.

An Atlas for Baking Techniques
As other reviewers have said, this volume is one of the most frequently consulted books in my library of over 250 cookbooks. I began baking from it just because it was my latest book on baking. Then, I began toing to it when the results of baking recipies found in other books did not pan out as well as I expected. It was also directly responsible for my acquiring a heavy duty KitchenAid stand mixer, although I was able to quite successfully do recipes involving some heavy duty dough even without the mixer. But, the mixer did make it easier.

One of the primary lessons I learned from my comparing recipes in this book to other books is that these recipes are fully up to professional bakers' standards. No dumbing down here. My best evidence is when I tried making cinnamon buns using two other recipies and the results were simply inferior to what one could buy from Entenmens at the supermarket I then made the same product using the Child recipe and I produced definitely superior results.

Please be aware that these recipes were not developed by Julia Child and Julia Child did not write the book. This does not detract from the quality of the book, just the quality of the credit. The writer, Dorrie Greenspan, has done several other books on baking, all with a very high quality. Julia's collaborators, all major talents in baking, include such stars as Nick Malgieri, do nothing but increase the value of the volume.

This book is at it's best as an introduction to all the different types of baking for a person who has time to deal with the finer points of baking things like artisnal breads and sticky buns. Yes, a stand mixer is recommended. ... Read more

Isbn: 0688146570
Subjects: 1. Baking 2. Cooking 3. Cooking / Wine 4. Courses & Dishes - Desserts 5. Methods - Baking 6. Reference

$25.20

Jacques Pepin's Kitchen: Encore With Claudine
by Kqed Books
Average Customer Review:

Hardcover (01 November, 1998)
list price: $27.95 -- our price: $17.61
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Editorial Review

Pleasure and practicality are combined in Jacques Pépin's Kitchen: Encore with Claudine, from world-renowned chef and cooking teacher Jacques Pépin. This book, along with its prequel, Jacques Pépin's Kitchen: Cooking with Claudine, is a companion to the PBS series of the same name, but they each stand on their own. Both emphasize the pleasure of cooking with and for family and friends. For this second course in daughter Claudine's culinary education, consummate teacher Pépin introduces her (and the reader) to more techniques--from basics, like how to clean salad greens or trim an artichoke, to how to bone and stuff a quail. The 110 original recipes take shape in 26 menus, each with its own chapter, complete with 4 or 5 well-laid-out recipes, some of which are accompanied by full-color photographs. The menus have different themes, with titles such as "Fall Colors Feast," "The Fish Connection," "A Graduation Party," or "The Adventurous Cook."

Although the dishes often highlight Pépin's French training, they have a contemporary American feel, with their minimal ingredient list, streamlined directions, accessible ingredients, and attention to attractiveness without the fuss. Most, like Chicken with Saffron Rice, take a single page, but a few, such as the Filet of Sole in Artichoke Bottoms, will attract the more accomplished cook. For health-conscious readers, each recipe (many of which are quite light) comes with a nutritional analysis. The recipes are thorough and clearly written, all infused with Pépin's warmth and enthusiasm. They will attract any cook interested in cooking quality meals at home. --Amy Cotler ... Read more

Reviews (3)

Excellent
Delicious French cooking for the home. Chef Pepin relies on technique and not on extravagant ingredients. Each of the 26 sections in the book features a complete menu. All recipes are well explained and easy to follow, the final dishes are shown in photographs. I have tried several of the dishes and liked every single one. Some of the dishes are very simple with a nice twist, as in the Scallop and Potato Napoleons where simple baking potatoes are turned into an elegant dish, or in the Stuffed Butternut Squash where an otherwise sweet vegetable becomes piquant. Other dishes are more involved but not complicated at all. And all ingredients are readily available on farmers' markets and in grocery stores.

A must have Book for anyone who enjoys complex flavours.
A must have book for anyone who enjoys complex flavours, which not only work together, but, are staisfying, and lighter in in fat.The PBS master of French cuisine has done it again!In this Offering Jacques and (hisdaughter) Claudine, put together meals which are not only satisfying, but,appealing to all the senses.This is done in a manner in which the novicecan accomplish, without being condescending to the more experienced homegastronome.

Colourful photos, and artwork, as well as, straightforward directions, and descriptions (of both menus and ingredients),motivate the reader into the creation of a cullinary frenzy, wether it befor family, orhome entertaining.

This is a "MUST HAVE",for anyone who enjoys good food, with a healthy twist!

French Cooking made easy!
This is the companion book to the PBS series of the same title, also the "sequel" to "Cooking w/ Claudine", the celebrated French chef Jacques Pepin's first cooking show w/ his daughter. Having seenboth shows and read both books, I have to say this is a even better one.Recipes are written w/ clear instructions, each one marks w/ time toprepare, nutrition information, and possible alternative menus. I have madeseveral dishes out of this book and they all taste wonderful. One of thebest and easiest dessert I have ever had is in this book (warm chocolatetartlet w/ nuts). Jacques' signature is not only to make French cookingeasy, he also modernizes his dishes such that they are healthy as well. Amust buy for any gourmet home chef. ... Read more

Isbn: 0912333863
Subjects: 1. Cookery 2. Cooking 3. Cooking / Wine 4. General 5. Jacques Pepin's kitchen (Tele 6. Menus

$17.61

Mollie Katzen's Vegetable Heaven : Over 200 Recipes Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts
by Hyperion
Average Customer Review:

Paperback (26 April, 2000)
list price: $21.00 -- our price: $14.28
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Editorial Review

Author of the popular vegetarian classic Moosewood Cookbook, Mollie Katzen now offers Mollie Katzen's Vegetable Heaven, another celebration of nature's bounty. The book (also illustrated by Katzen), presents more than 200 approachable recipes for a wide range of vegetable dishes, from openers, soups, and side dishes to pastas, condiments, and entrees. The recipes draw freely from diverse culinary styles, and cooks of all kinds should enjoy the dishes, as well as Katzen's casual, spontaneous tone. Standout recipes include Roasted Eggplant Salad with Mustard Vinaigrette, Tomato-Fennel Consommé, Giant Mushroom Popovers, and Frittata with Red Onions, Roasted Garlic, Greens, and Goat Cheese. The book's "Side-by-Side" chapter, a collection of small dishes meant to be served together, features bean and grain delights like Coconut Rice with Ginger, Chilies, and Lime, Tuscan Bean and Pasta Stew, and "Don't Knock 'Em Till You Try 'Em" Soyburgers. Condiments and sauces are used to enliven simple vegetable fare and Katzen accordingly offers recipes for such flavor boosters as Red Onion and Shallot Marmalade, Summer Fruit Salsa, and Chipotle Cream. There are dessert recipes, too, for old favorites like Ginger Thins and Homemade Butterscotch Pudding and "newer" enticements like Mexican Chocolate Cake, Pineapple Pomegranita, and Blueberry-Lemon Mousse Pie. With a selection of seasonal menus and useful ingredient notes, the book brims with modern vegetarian cooking ideas presented in Katzen's much-loved style. --Arthur Boehm ... Read more

Reviews (30)

Katzen's biggest disappointment yet
I try to be a fan of Mollie Katzen's... her passion for good fresh food is obvious; her drawings a refreshing personal touch; her subject matter (fresh, vegetarian ingredients) all appeal to me, not to mention that she is one of the bestselling vegetarian cookbook authors in history.

Unfortunately, the recipes are the weak point in this ambitious book that emphasizes combinations of dishes, smaller plates, for a more varied meal. In fact, such variety is at the heart of the problem for the weekday cook looking to supplement a recipe collection with tasty, simply prepared meals. Too much clean up, too much time, too many ingredients, and sadly, too many flavors, make this book nothing more than a dust collector in my library.

The foreword is misleading...Katzen's first sentence reads that she imagines a world with "all kinds of vegetables, bursting with flavor and prepared in sumptuous, yet uncomplicated, ways..."Further, she espouses that her collection seeks "to enhance, rather than overpower, the natural taste of the ingredients..."Really?

I spent two hours laboring over Firecracker Red Beans, mixing the recipe's 18 ingredients, only to end up with a pan of weird, overspiced beans that tasted like a spice cupboard explosion and inspired nothing more than a "hmmm..." at our 4th of July party. Same for the two-page Persian Layered Pilaf, which takes far longer than the 1 hour listed, calls for no less than 23 ingredients and again elicited nothing more than ho-hum reactions from both me and my husband. In addition, both recipes and many others I've tried, tend to leave me with more dirty dishes than I'd bargained for. And that's for just one recipe--forget the "tiny plates" concept, which calls for ridiculously long commitments to prepping and cleaning.

If fresh vegetables and grains are the real superstars of the table, why not let them really shine and accent them with a few ingredients that complement, rather than smother the food and confuse the palate.

One more thing...though this book was a finalist for a Julia Child Cookbook Award, it did not win, as some have stated.

Every recipe a disappointment
Every recipe I have tried from this book has been very labor-intensive and a complete disappointment. I'm baffled by all the good reviews here.I am getting rid of this book so that I am never tempted to cook from it again.(For a great everyday veggie cookbook, try Simple Vegetarian Pleasures instead!)

Inventive and Delicious!
My husband and I are not vegetarian but enjoy vegetarian cooking. We get a box of organic produce from a local farm every two weeks and look for novel dishes in which to use them. Roasted Eggplant Strata is out of this world. I've made Bitter Greens with Sweet Onions and Tart Cheese over pasta more times than I can count. The Coconut-Lime Rice is ravishing. The roasted red pepper and walnut paste is as good as aioli. The Stovetop Cassoulet could have had more depth of flavor for the amount of work. I had trouble today with Mollie's coconut macaroon recipe. Luckily she makes herself available for questions on molliekatzen.com via a bulletin board.* I highly recommend this book for those who want to eat well and healthfully. *She did indeed reply; the trouble was my oven! ... Read more

Isbn: 0786884096
Subjects: 1. Cookery (Vegetables) 2. Cooking 3. Cooking / Wine 4. Vegetarian - General 5. Vegetarian cooking 6. Cooking / Vegetarian

$14.28

The Mediterranean Kitchen
by Morrow Cookbooks
Average Customer Review:

Paperback (02 September, 1998)
list price: $21.95 -- our price: $14.93
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Reviews (5)

Good Mediterranean Recipes for the Rest of Us. Recommended
I was just a bit disappointed when I began reading this book, as I was expecting something a bit more scholarly, based on the title, the very classy artwork on the cover, the impressive blurbs from Paula Wolfert and Jacques Pepin on the back cover, and the large number of expository books on Mediterranean cuisine by the likes of Ms. Wolfert. As it turns out, this book is neither a historical and geographical study like Claudia Roden's `The New Book of Middle Eastern Food', nor an analytical study of Mediterranean cuisine like Nancy Harmon Jenkins' `The Essential Mediterranean'. The book is teacher and restaurant chef Joyce Goldstein's interpretation of a cuisine which skips around the entire rim of the Mediterranean.

Since these other books and many like them have some interest beyond the recipes themselves, Ms. Goldstein's book will shine primarily if she succeeds in doing a better job with the recipes. After all, unlike the other authors who are primarily culinary journalists, Ms. Goldstein is a professional chef with credentials that include a stint at running the shop for Alice Waters at Chez Panisse.

Thus, what I did was to compare Ms. Goldstein's recipes to those for the same dish in the books by the culinary journalist / scholars. The first is the old war-horse Baba Ghanouj. Comparing Ms. Goldstein to Ms. Roden, the first difference one sees is that Ms. Goldstein adds pine nuts to the recipe and gives a wider range of presentation tips. The more significant difference is that Ms. Goldstein's procedure is just a bit fuller and fussier in its detail. While Ms. Roden clearly knows her stuff, Ms. Goldstein proves her professional kitchen experience here.

The second comparison was based on a Moroccan Lamb Tagine with Lemon and Olives, comparing again to Ms. Roden. The first thing which jumps out at you is that Ms. Goldstein is very clear that this is not an authentic dish, as she substitutes a lemon conserve for the traditional briny Moroccan preserved lemons prepared with salt. The second big difference is that Ms. Goldstein begins by marinating the lamb cubes with a spicy olive oil `rub'. The third big difference is that Ms. Goldstein (optionally) adds baby artichokes and specifies `Moroccan or Kalamata' olives to Ms. Roden's generic green olives. Lastly, Ms. Roden's method is specifically written to be done in a tagine, while Ms. Goldstein's procedure is more friendly to a commercial kitchen.

The third comparison with Ms. Roden was for a Fish and Couscous soup / stew. Ms. Roden's recipe is an Algerian recipe, while Ms. Goldstein bases her recipe on a suggestion from Paula Wolfert. Both recipes call for harissa and both books give recipes for same. Ms. Goldstein's recipe from Pantelleria adds Moroccan Charmoula (go figure), a spicy lemon / olive oil based fish sauce. The procedures are remarkably similar, although Ms. Goldstein's method is more clearly based on restaurant practice, where prepared fish fumet is used and lots of flavor are imparted by a long, refrigerated marinade.

As the pattern of differences with Ms. Roden the journalist have become clear, I decided to compare a pasta, Spaghetti alla Puttanesca from Ms. Goldstein to a `gold standard' recipe by Cooks Illustrated `best recipe' workup. True to the spirit of the dish, Ms. Goldstein's recipe is simple, but does not violate any cautions posed by the fastidious `Cooks Illustrated' interpretation. My only reservations with Ms. Goldstein's recipe is that it uses a prepared tomato sauce as an ingredient, which seems contrary to the spirit of the dish and she does not offer any suggestions on using the pasta cooking water to loosen up the sauce, if necessary.

In my last comparison, I decided to put Ms. Goldstein against the great (literally) Mario Batali's potato gnocchi recipe which Mr. Molto says has been done in his family since his Nonna made them. In all essential matters, the recipes follow almost identical steps, with the single major difference that Ms. Goldstein bakes her russets rather than boils them as Mario does. Ms. Goldstein spent a great deal of research to arrive at this variation to tradition. Also, while Mario describes a simple well method done with riced potato, Ms. Goldstein adds many cautions regarding minimal working and the smallest possible amount of flour added. Other gnocchi recipes have also been more emphatic about being spare with the flour than Mario is, but then, his book is stressing simplicity and other books are not. I give Ms. Goldstein big points on adding to our understanding of this dish, even if I am sure Mario's technique is much more traditional. Ms. Goldstein's method will work better for those of us who have not been making potato gnocchi for the last forty years.

Ms. Goldstein's book literally takes a cooks tour of the Mediterranean with chapters on Appetizers; Antipasto and Other Mixed Plates; Mediterranean-Inspired Salads; Soups; Pasta; Beans, Rice, and Other Grains; Fish and Shellfish; Poultry; Meats; Vegetables; and Desserts. There is no plan to the selection and a clear statement that these are interpretations done for the restaurant, not traditional dishes.

The book includes a rather good chapter on wine recommendations. I cannot speak for the choices, as I know nothing about wine. I can only say the presentation of the wine selection rationale is as good or better than I have seen elsewhere.

Highly recommended source for a thoughtful, tasty, and very wide-ranging selection of Mediterranean dishes from Gibraltar to the Levant. Not always easy, but always fully explained.

Delicious!
I got this cookbook for Christmas and have made about 10 of the recipes since that time.Although I didn't know anything about Mediterranean cooking before I got this book, all of the recipes I've tried have been a success.The techniques are easy, and most of the ingredients are easy to find.In addition to vegetables and grains, Goldstein includes recipes for several different types of meats (lamb, beef, poultry and pork), and she explains how some of the same recipes can be given different national flavors by varying the spices.I think this shows how international Mediterranean cuisine really is.

I will put in one caveat, though -- not that I have any complaints about this book, but I can imagine that some people would.There's been some buzz about how healthy Mediterranean cooking is lately, and if you're looking for a health food cookbook, this might not be the one for you.For example, my favorite recipe in the book, Izmir Koftesi with Hunkar Begendi, calls for a cup of heavy cream and a few tablespoons of unsalted butter in addition to a pound and a half of ground beef (this is to serve four).Goldstein is fairly generous with the oil and butter in the other recipes as well.I don't mind this, and if you're used to modifying recipes to lighten them up, it won't be a problem for you.But if you need low-fat cooking techniques spelled out for you, you will probably want to look at a Mediterranean cooking book that is specifically geared toward a low-fat diet.But you should definitely get it in addition to this one!

The Best Cookbook
This is one of my favorite cookbooks in my library of 100 plus books.I have made almost everything in this book.It's a must have for your library since it's a great resource. ... Read more

Isbn: 0688163769
Sales Rank: 136245
Subjects: 1. Cookery, Mediterranean 2. Cooking 3. Cooking / Wine 4. Regional & Ethnic - Mediterranean 5. Cooking / Mediterranean

$14.93

Savoring France: Recipes and Reflections on French Cooking (Savoring ...)
by Oxmoor House
Average Customer Review:

Hardcover (01 October, 1999)
list price: $39.95
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Reviews (2)

Tres Magnifique
What really grabbed me at first glance was the vivid colors and attention to the details in the numerous photographs in this book.

Ms. Brennan confided to me recently in a chatroom interview at the French cuisine sitethat she gained about ten pounds while testing the recipes for the book.

The recipes are all very traditional dishes you'd find in homes andbistros all over France and are simple enough for a confident and even anew cook to recreate.

Along with the delicious, hearty French recipes arelittle anecdotes sprinkled throughout that shed light on useful things likeusing creme fraiche. A perfect gift for a francophile, cook or someone wholoves good classic cuisine without hours of preparation involved.The bookis so vibrant and lovely you'll want to leave it on the coffee table tomake your guests salivate while they wait for dinner.

C'est Magnifique!
This is quite possibly the best cookbook I have ever read!Not only does it have beautiful pictures and wonderful, EASY, delicious recipes, but it has delightful information on the customs, countryside, and people ofFrance. It's a cookbook I actually USE all the time! ... Read more

Isbn: 0848725859
Sales Rank: 588542
Subjects: 1. Cooking 2. Cooking / Wine 3. Regional & Ethnic - French

Classic Indian Cooking
by Morrow Cookbooks
Average Customer Review:

Hardcover (01 October, 1980)
list price: $26.95 -- our price: $16.98
(price subject to change: see help)
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Reviews (45)

A MUST-OWN CLASSIC FOR ALL INDIAN FOOD LOVERS
I bought 'Classic Indian Cooking' and the companion 'Classic Indian Vegetarian and Grain Cooking'based on a review my wife read at RecipeDelights.com. My wife is a North Indian and I love India food therefore we cook Indian on a regular basis for us and our three small children. We love this book - the background information, explanations and recipes. I cannot remember how many recipes we have already cooked from this book which have since become part of our daily meal. We love the spinach lamb, pea pilaf, chicken tikka, vindaloo, mulugatawni soup, roast lamb with mint, Cornish hens with apricots and biriyanis and pilafs. Ms Sahni is a natural teacher and a gifted writer. Her ability to convey the cooking and baking techniques and build flavors through spices is amazing. We follow Sahni's detailed instructions and bake with confidence really good 'authentic' chapatis, pooris and cook all varieties of Indian food. Just thinking about it gets me salivating. This book is absolutely indispensable if you are interested in learning Indian cooking that produce delicious results every time. RecipeDelights.com thank you for bringing so much pleasure into our lives.

If you must buy just one Indian cookbook, I strongly suggest getting 'Classic Indian Cooking'.

Clearly overrated
I bought this book after reading its review, they were all so wonderful. I love Indian food. I love to cook and I have been in India several times. I got this book hoping it would give me an easily available reference, but I have had the book for over a year now and I have not made a single dish from it.It's not attractive, there are no color pictures and lack structure of any sort; However, other books such as "Indian, deliciously authentic dishes" by Shehzad Husain & Rafi Fernandez and Madhur Jaffrey's books give a far deeper view of Indian cooking. This book is very basic and I'd say that on average the level of difficulty for most recipes is not worth the effort.I would never recommend this book!

On my list of the Best Cookbooks of All Time
I am a cookbook collector, and although I have over 500 cookbooks, my ideal is to find the one perfect book in each genre or ethnicity. In my experience, many of the best cookbooks of all time were written by cooking teachers who not only have a superb palate and unfaltering quest for the authentic, but also who have spent a lifetime perfecting the communication of a technique or recipe to students.This book is "it" in Indian cooking.

Julie Sahni may not cover every region of India in this book, but what she includes is mind-blowingly delicious, with precise, clear instructions, like "put the spices in little piles by the stove."

Her book is authentic, it is clear, it is accurate, and if you open it to any page and make the recipe as written, you will be delighted with the result. ... Read more

Isbn: 0688037216
Sales Rank: 57425
Subjects: 1. Cookery, Indic 2. Cooking 3. Cooking / Wine 4. Regional & Ethnic - Indic 5. Specific Ingredients - Herbs, Spices, Condiments 6. Cooking / Indic

$16.98

In Nonna's Kitchen : Recipes and Traditions from Italy's Grandmothers
by HarperCollins
Average Customer Review:

Hardcover (21 May, 1997)
list price: $30.00 -- our price: $18.90
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Editorial Review

In Italy, the Nonna is vanishing. These grandmothers have lived though hard times and devoted their lives to feeding their husbands and children. When they are gone, valuable links with the past will vanish with them unless their children or grandchildren take time to learn from them. Only then will someone continue to know where to find wild greens, how dough looks when it is just right, and how to prepare the dishes these inexhaustible women have made for decades.

In Nonna's Kitchen is Carol Field's recording of the lives of some of these women and the food they cook. Whether they live in the countryside, in a small town, or in a big city, their dishes are specialties found only at home, where everything is made from scratch and it does not matter if a favorite recipe takes hours or days to make. As the title indicates, these women's stories are as important as their food. Putting the two together, Field captures both the essence of the Italian spirit and the soul of Italian cooking. ... Read more

Reviews (3)

Delicious and Delightful
This is the second of Carol Field's books that I've read (the first one I picked up was "Celebrating Italy") and her hallmarks seem to be meticulous, yet loving, research and a writing style that manages to evoke the sights, sounds, smells, textures, and flavors of Italian cooking to a mouth-watering degree.

"In Nonna's Kitchen" is a cookbook that Field researched by going to Italy and culling time-honored, taste-tested recipes from several authentic Italian grandmothers. I have not yet tried any of the recipes, but reading them feels like good eatin'. I usually dislike cookbooks that don't feature a picture of every recipe. "In Nonna's Kitchen" contains no pictures of food, but the recipes and Field's writing on Italian cuisine and culture make pictures unnecessary.

Ah, yes, culture. It's easy to see Field not so much as a food writer, but as an eager and loving student of Italian culture. She does much honor to the Italian