Rubbermaid 20-Piece Food Storage Set
Average Customer Review:
Kitchen
list price: $17.99
US | Canada | United Kingdom | Germany | France

Editorial Review

Rubbermaid has the answer to the disorganized kitchen. This 20-piece storage set comes with eight containers of different sizes, with doubles of the 11.8-ounce round container and the rectangular 1.7-pint container. Enjoying leftovers for lunch the next day no longer means sauce on your bag and fingers. Keep veggies crisp longer with the tight Rubbermaid seal and never again worry about spilling trail mix on the path.

Food storage means options, and with this handy food storage kit, there are always plenty of them. Choose from sizes ranging from 8.2 ounces up to 1.2 quarts to store anything from small candy to the entire casserole dish for the office potluck. As with any plastic container that is dishwasher-safe, the individual pieces in the Rubbermaid set should only be cleaned on the top rack. Prolong the life of your food or keep your tools and hardware organized. It doesn't matter what you put in them--if organization is the quest, Rubbermaid has the answer. --Eli Huntington ... Read more

Features

• Microwave, dishwasher and freezer safe
• EZ Topps lids are very easy to open
• Eight different sizes to suit most any food storage need

Reviews (5)

Very Practical!
These were great, and inexpensive!Just what I ordered and have suited all my food storage purposes.I would have ordered a higher quality set, if I could have found one, but these worked fine for what I needed (come on it's tupperware, right?)

I should point out that I would not buy these again for my wife as a Christmas present.She made note of the lack of romance in this as a gift.

You won't break a nail trying to open these lids!
If you don't want to spend a small fortune on Tupperware, and you only want a small set of food storage containers, these will do. If you are looking for containers which will stack nicely, these are OK! Tupperware is better for kitchen cupboard storage. These are handy for keeping leftovers in the refrigerator.

Nice set for the price . . .
I've been a long-time fan of Rubbermaid kitchen storage products as a more reasonably-priced version of Tupperware (which is good quality, but not worth the high price). This particular Rubbermaid set is quite nice, including 2 small and one large oblongs; one small and one large squares; one small, two medium, and one large bowls, and one divided oblong dish, each with its own royal-blue "E-Z Topp" lid.

The E-Z Topp lids make removal of the lids a breeze, especially for someone with arthritis (or with a manicure they'd rather not endanger). The "flap" is easy to grasp and large enough to get some real leverage.

I've purchased each of these separately at the grocery store and occasionally at discount stores, usually paying on average (...) or so per item. So 10 items for [the price] is a considerable savings.

My only complaint is that these will stain if you store tomato-based sauces/casseroles/etc. in them. This isn't just a problem with Rubbermaid -- virtually all plastic containers will stain. (One trick I've learned is to coat the interior of the container with a *thin* film of solid shortening [like Crisco] before adding the tomato-based food. This seems to *almost* eliminate the stain.) They also show signs of wear over the years, but then again, what *doesn't* show signs of wear?

One other caveat -- be careful in the dishwasher. Don't use high heat for drying, or you'll end up with lids that will never fit their respective bases again! If you want to use heated drying (for your other dishes), just remove these before the drying cycle starts. If a piece inadvertantly gets only slightly warped, just run very hot tap water over it, and pair the warped piece with a non-warped lid or bowl -- it'll recover its original shape quickly.

For its intended purpose, you can't go wrong with this set. ... Read more

Asin: B00002N8BV
Subjects:  1. Rubbermaid    2. (Rubber Maid)    3. Storage    4. Kitchen   

Candymaking
Average Customer Review:
Paperback (01 September, 1987)
list price: $19.95 -- our price: $13.57
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Reviews (20)

Yummy candy with a few flaws
I purchased this book because I had done only enough candymaking to know I wanted to do more.There were other books with recipes that made me say "gross", but I found myself tagging every page in this book because everything looked so good.So let me start by saying I do reccommend this book to anyone interested in learning to make treats.

I have since made many recipes from it, and would have probably given it 3 1/2 stars but you can't do half stars on Amazon, so here are my four star reasons:

I have tried about five of the fudge recipes, and if these ladies wrote a fudge book I would be the first to buy it.Simple and delicious, every fudge is a winner.I have also made some of the easier fruit and jam/jelly candies, which came out great but are not quite as impressive.The marshmellow recipes and truffle recipes are also fairly straightfoward and come out wonderfully, I suggest trying these after you have a few of the simpler ones under your belt.And if you want to make fondant, this is the book for you as nearly one third of the book is devoted to delicious, fairly simple fondants.

Now for the problems.I have given up on caramels in this book, as I have tried three different recipes a total of seven times and ended up with seven "caramel tiles".The problem here is that I am following the recipe and have NO IDEA what I am doing wrong.There are tips on how to recook but that is not my problem, I need a little troubleshooting section.Also, while the section on tempering chocolate is alright, you will probably need to consult another source because I don't think it is thorough enough for someone who has never tempered chocolate.

So in a nutshell, if you want to go pro, obviously this is not the book for you (maybe you'd be better off in culinary school), but for the average stay-at-home mom (or average anyone, for that matter!) go for it!

Great Book
I have used this book for years.I have found the recipies and techniques helpful and have never failed to impress my friends and coworkers with the results.I love to cook and bake as well as make candy and it has been my expierence that no one book covers all one needs to know about making something.I think this book is thorough and has provided more information than others I have looked at.

Best candymaking book ever!!!
This is the very best candymaking book I have ever own.I was a little skeptical after reading Eileen's review, but as I read the book, it explains why you use evaporated milk in SOME caramel recipes--it is so the caramel will hold it's shape.Not all caramel recipes in the book use that, just some of them.Some milk solids are necessary, along with the cream.I found the chocolate section wonderful!The authors explain in detail how to select, melt and dip chocolate. I followed their directions and had wonderful success. It doesn't claim to be a European candy book, just a good book to teach you how to make wonderful candies.Thanks ladies! ... Read more

Isbn: 0895863073
Sales Rank: 221720
Subjects:  1. Candy    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - Confectionery   

Simple to Spectacular : How to Take One Basic Recipe to Four Levels of Sophistication
Average Customer Review:
Hardcover (10 October, 2000)
list price: $45.00 -- our price: $28.35
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

What happens when a world-class chef--Jean Georges Vongerichten, to be exact--writes a cookbook with a culinary minimalist, theNew YorkTimes food columnist Mark Bittman? The answer is Simple to Spectacular, a book that presents more than 250 recipes in a unique way. Here's the drill: a few-ingredient "core" recipe is offered, followed by formulas for four increasingly sophisticated (though not necessarily more taxing) variations. Chicken Breasts in Foil with Rosemary and Olive Oil, for example, yields to recipes for the breasts with tomatoes, olives, and Parmesan; with mushrooms, shallots, and sherry; Thai style; and, finally, with foie gras and porcini mushroom. In hands other than the authors', the dishes could be banal or overwrought. Vongerichten and Bittman triumph, however, presenting richly imagined yet straightforward fare whose preparation almost all cooks can manage.

Dish categories range from soups, salads, and entrees to seasonings, sauces, and desserts. In a number of cases, a particular ingredient, such as pasta, or a technique, such as vegetable roasting, is explored (the authors offer recipes for making plain pasta flavored with curry, for example). The sauce section is particularly useful and provides interestingtheme-and-variationrecipes for vinaigrettes and mayonnaises. Desserts,including Roasted Almond Ice Cream, Butter-Poached Pears with Praline, and Chocolate Tart in a Chocolate Crust, should please all sweet lovers. With 80 color photos, useful tips, and notes on food and equipment, Simple to Spectacular offers an original premise that will stimulate thought as well as great cooking. --Arthur Boehm ... Read more

Reviews (17)

Excellent Master Class on Everyday Dishes. Buy it!
`Simple to Spectacular' is the second of two collaborations by the dynamic duo of chef Jean-Georges Vongerichten and New York Times columnist and cookbook writer, Mark Bittman. The first, `Cooking at Home with chef Jean-Georges Vongerichten' is very good. This book is even better. To my seven (7) categories of modern cookbooks, I would add an eighth category for this and a select few other books such as Tom Colicchio's `How to Think Like a Chef', Paul Bertolli's `Cooking by Hand', and `Jeremiah Tower Cooks'. These are all `master class' texts on cooking techniques. If cooking is not your hobby or you are not a professional cook, your money would probably be much better spend on one of the `big' cookbooks such as the `Joy of Cooking' or on books by one of the fast cooking gurus such as Rachael Ray.

I have often thought that learning cooking is a lot like learning chess. There are lots of general strategies and tips, but you really cannot master the game until you actually play lots of games and see how the strategies play out in many different situations. One of the cleverest techniques for teaching chess is the method of playing through successively more difficult games in which the same rule(s) are applied with increasing sophistication. This book promises to do exactly the same thing with cooking, per its subtitle, `How to Take One Basic Recipe to Four Levels of Sophistication'.

One of the very few disappointments in this book is that it doesn't really follow this agenda. For each recipe title, it certainly begins with a very simple example and at least one of the later recipes certainly is more complicated with more expensive ingredients, but in practically no cases is there a clearly defined progression where the later recipe simply adds either ingredients or techniques to the earlier, simpler recipe. But this is simply not a big thing, as recipes, like chess game paradigms, simply do not evolve linearly. Another inconsequential deviation from the advertised plan is that there are often more than four variations on the same recipe and sometimes as many as six.

One of the unadvertised virtues of this book is that many of the most basic preparations are amazingly simple, and this is from a very important French influenced chef. Two of my favorite examples are the recipes for quick chicken stock and the `Best scrambled eggs' recipe.

I concede that many expert chefs, including those who teach other chefs recommend very long simmer times for their chicken stocks. In this book, Vongerichten and Bittman are recommending a single hour's cooking, using easily acquired chicken legs and just a few common vegetables, with practically no knife work. I am certain that a stock simmered for 12 hours may have some virtues that a one hour stock does not have, especially in the amount of gelatin picked up from the connective tissues, but you got to love this express recipe.

Similarly, some people such as James Beard have given us recipes for scrambled eggs done in double boilers which, according to our authors, can take up to 40 minutes to complete. Now, having done Beard's recipe myself, I know his method is less prone to error and is probably great if you are cooking for a dozen people, but the Vongerichten/Bittman recipe will have your pillowy soft scrambled eggs on the table in 10 minutes flat. If you never quite understood the difference between scrambled eggs and omelets, this book is worth its price for these recipes alone. After the plain eggs comes a recipe for eggs with tomato and basil, eggs with cream cheese, smoked salmon and sorrel, eggs with crispy potatoes and prosciutto, and eggs with caviar.

In addition to the section on `Eggs, Crepes, and Savory Tarts', there is are chapters on:

Soups, with variations on squash soup and gazpacho.
Salads, with variations on Frisee and Mesclun salads.
Pasta, Noodles, and Rice with variations on fresh pasta, cannelloni, sauces, spaetzle and sticky rice.
Vegetables, with variations on stuffed tomatoes, mashed potatoes, sautéed veggies, and tomato confit.
Seafood, with halibut, slow cooked salmon, red snapper, beurre noisette, raw tuna, shrimp, and poached lobster.
Poultry, with roast chicken and sautéed chicken.
Meat, with steak dishes, braised ribs, veal stew, roasted pork, venison and rabbit
Seasonings and sauces, which is simply the typical chapter on pantry preparations.
Desserts, with sorbet, ice cream, crème brulee, poached pears, and tarts.

Except for the recipes of rabbit and venison and the occasional caviar and foie gras, virtually all of these recipes are for dishes which are popular today and which the casual Food Network / Public Television / Today Show TV chef audience would be more than happy to try and wish to learn how to do better and with more variations. Some may argue that spaetzle is just a little obscure, but it happens to be very similar to gnocchi, and even easier to make, as long as you have the right kind of collander or spaetzle maker.

I have heard Ina Garten and some others say that all you really need are to know about a dozen recipes well. I disagree with this number. If I repeat any dish more than once a month or even repeat an ingredient (other than for breakfast) more than once a week, I get complaints. The only dinner exceptions to this rule are for corn and tomatoes when they are in season locally. Therefore, this book is a really great source of recipes that are easy, popular, and highly adaptable.

While I am not a professional dietitian or nutritionist, my sense is that the recipes are also extraordinarily healthy. A perfect example is the egg, smoked salmon, and cream cheese recipe used to replace the high carb, high calorie bagel, lox, and cream cheese.

This book is easily among my top five favorite cookbooks for foodies.

Good ideas for beginners and more advanced cooks
I cook a fair bit (many different cuisines). I am on the lookout for simple, tasty recipes ---I have two kids 2 and 5, so I no longerhave time to try the fancier recipes of this book.

However, the simpler recipes alone are worth the price of the book. They give some insight into how a famous chef might cook for himself when pressed for time. For example, I've baked salmon hundreds of times over the years but the recipe in this book (the one with crushed capers) has enough minor twists I would never dream of myself---cooking at 350 degrees, with the skin side up, for example--- that lead to much better flavor.

The chicken with sherry vinegar is another example---credited to famous chef Paul Bocuse, but requires only half an hour, and uses no fancy ingredients. Several subtle touches lift it from the ordinary and show that chicken can sometimes be the best of all meats. All my family members, including the 2 year old, wiped their plates clean by soaking up the juices with bread!

The frenchtoast with bananas is another good and quick recipe.

To sum up, this is not an encyclopedic cookbook. It shows you how to do a few things well. It was a useful addition to my kitchen shelf. It might also be a good first cookbook for the starter cook who desires a few top-class results with minimal effort.

I never had hope for cooking until this book.
As someone who has subsisted largely on frozen dinners and prepared salads for most of my life, I'm shocked at the way this book has made really, really good food accessible and exciting. I'm obsessed with this book. You can go from zero to smoked salmon crepes, oeufs au caviar, braised hailbut and asparagus with mushrooms and cream sauce in a week. The book's recipes are simple, mostly quick to prepare, mostly easy to execute and very adaptable. The authors encourage you to substitute, and provide good bases from which you can improvise. It's inspiring, a book you can grow with. ... Read more

Isbn: 0767903609
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Methods - Quick & Easy    5. Cooking / General   

In the Kitchen with Heloise (Heloise)
Average Customer Review:
Hardcover (10 October, 2000)
list price: $22.95
US | Canada | United Kingdom | Germany | France

Reviews (3)

Great New Household Helper by the ever helpful Heloise!
In her newest book, America's Lifestyle Management Expert includes her best hints from the last 40 years. She also includes all her favorite family recipes. Her mother started the original "Heloise" column in 1959 and now her daughter's inexpensive, ingenious and very helpful tips are featured over 500 newspapers internationally. "Hints from Heloise" is a book still read by millions.

Heloise will show you how to organize your kitchen and reveals the latest food-safety information. She solves the cooking conundrums, figures out how to repair a recipe which has gone wrong, explains safety in the kitchen, and then whips up a few kitchen spells and tricks.

Are you curious as to which cleaning solutions work the best? Do you want to save time, save energy or look up information on a cleaning problem? Heloise comes to the rescue with her hints on cooking, cleaning, storing and organizing.

"I owe thanks to my mother, the original Heloise, and to all my readers, who have shared their great hints with me over the years." --Heloise

If you are looking for the most comprehensive collection of Heloise recipes of all time and want to get that kitchen organized so you have room to cook...this is the book for you!

What I love about some authors is that they have their own Web sites and take the time to interact with their readership. Heloise has become a success because she listens to the concerns of homemakers and helps them solve household problems. I always look forward to reading her monthly feature in Good Housekeeping. She also has a worldwide syndicated newspaper column.

In her latest feature in Good Housekeeping, she discussed everything from how to remove wallpaper to how do you get rid of scorpions. Live chats are scheduled for the first Thursday of every month at 2pm Eastern Time. You can also write her by sending an e-mail to: Heloise@compuserve.com

Before you ask her any questions, see if the answers are in this largest-ever collection of cleaning solutions. Something tells me that Martha Stewart has a copy of this book! It contains everything a homemaker needs to know.

Heloise Rocks! Great Value
this book is wonderful. I love the recipes, but it's also the hints about cleaning up and getting things done fast that have really helped me. The good info on food buying and storing will really help me save money. My kids like the quick fun food hints and I love the way she shares info. She's your friend, and I can understand the hints she is telling us. Plus, I laugh at some of them too. I am giving this to all my friends for Christmas. It's just the best and what a bargin.

Heloise Does It Again!!
Just like her other books, Heloise gives great and easy-to-mimic solutions to everyday problems/occurances.She tackles it all!For example, she gives an honest health-related reason why you should not seperate an egg using its shell, then gives you a new way of doing it (using a slotted spoon).That is just one of the many, many hints that she gives and I have tried and now pass on to others to use!In short: great book, can't say enough good things about it. ... Read more

Isbn: 0399526048
Sales Rank: 340483
Subjects:  1. Cleaning & Caretaking - Household Hints    2. Cookery    3. Cooking    4. Cooking / Wine    5. House & Home    6. Methods - Quick & Easy    7. Reference    8. House & Home / General   

The Cheese Lover's Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses
Average Customer Review:
Hardcover (08 November, 2000)
list price: $35.00 -- our price: $22.05
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Twenty years ago, Paula Lambert was just your average Texas housewife. But when she became addicted to fresh mozzarella while traveling in Italy only to return home and find there was no fresh mozzarella in Texas, both an entrepreneur and a cheese factory were born. In The Cheese Lover's Cookbook, Lambert shares the vast knowledge she's garnered in two decades at the helm of the successful Mozzarella Company, which now boasts 35 types of cheese and twice as many awards.

Lambert's passion for cheese shines in enticing recipes that draw on her Southwestern, Italian, and Southern influences. The book flows effortlessly between such down-home favorites as Cowboy Cheese Dip (made with Velveeta!) and more adventurous treats such as Baked Gnocchi with Sage-Parmigiano Crust or Blue Cheese Quesadillas with Mango Salsa. Chapters cover brunch through dessert, including appetizers, salads, soups, pastas, vegetables, meats, and breads. For brunch, Ricotta Pancakes with Banana-Pecan Syrup--a moist, fluffy, invitingly rich concoction reminiscent of the famous New Orleans dessert Bananas Foster--fits the bill. Crustless Cheddar Quiche with Onion and Bacon Topping (more like a savory flan than a classic quiche) would be equally satisfying for brunch or lunch. Entrées range from the vegetarian Layered Vegetable Gratin Provencal bound by strongly flavored Gruyère, to tangy Poached Salmon with Feta Mayonnaise, to succulent Rack of Lamb with Goat Cheese Crust. An array of inviting desserts, from the intensely chocolatey Chocolate Cream Cheese Brownies to the wonderfully refreshing Cinnamon-Ricotta Sorbet, rounds out the recipe section.

But this is much more than just a cookbook: it's an informative guide that details the history of cheese, provides nutritional information, and offers tips on how to buy, store, and serve cheese. For the truly ambitious, Lambert includes step-by-step instructions for making both fresh and aged cheese at home. A chapter on pairing wine with cheese takes the mystery out of finding just the right match, and indispensable charts expertly guide those interested in substituting or experimenting with more unusual cheeses. For any cheese lover, this practical and wonderfully entertaining guide is a truly comprehensive resource. --Robin Donovan ... Read more

Reviews (2)

IF YOU LOVE CHEESE, YOU MUST GET THIS BOOK...
I love cheese. A world without cheese is almost unimaginable. I have never met a cheese I didn't like. It is one of the most delicious and flavorful foods on Earth, as well as one of the most versatile.

You can have cheese as an appetizer, a soup, a salad, a main course, or even as a dessert. If you should have any doubt about my somewhat sweeping declaration, you need only open this book. It contains over a hundred and fifty eclectic, mouth watering, delicious recipes, where cheese is a prime ingredient.

I came upon this book at a school auction, coupled with a lovely cheese board. I placed a silent bid on the set, and to my surprise, I was the successful bidder. I took the items home, and being a bookaholic, began perusing this book.

To my surprise, I discovered it to be much more than a cookbook, as it gives the reader precise instructions on how to buy, store, and serve just about every conceivable variety of cheese. All this information is imparted in a conversational tone, making for easy reading.

The author tells the reader how her love of cheese motivated her to start her own cheese factory, the very successful "Mozzarella Company". She also starts the reader from scratch, telling one what cheese actually is. She also gives the reader a fascinating overview on the history of cheese, as well as a chapter on cheese and nutrition.

The author goes to great lengths to describe the various types of cheese, categorizing it by texture, flavor, and country of origin. She gives tips on buying and serving cheese, as well as tips on what to do with leftover cheese. She also gives suggestions on what wine to pair with certain cheeses. For those who are ambitious and so inclined, the author even has a chapter on making your own cheese at home.

While these extras are all well and good, the recipes alone are worth investing in the book. My own personal favorites are the "Bruschetta Topped with Goat Cheese and Tomatoes", "Green Salad with Apples and Goat Cheese", "Crustless Cheddar Quiche with Onion and Bacon Topping", "Uptown Get-Down Macaroni and Cheese", "Bell Peppers Stuffed with Rice, Ricotta, and Jarlsberg", and "Carrot-Ricotta Pudding".

Of course, the recipes I like are all fairly basic and easy to put together. There are also many, more ambitious and delicious sounding recipes for those with an affinity for cooking. Theyreflect a variety of diverse influences. Contemporary in feel, ranging from the gastronomically creative to the traditrional, they are international in scope. There is simply something for everyone. It is not just for cheese lovers only.

Cheese Intrigue!
The flavor of cheese can be buttery, rich, pungent, sharp, salty or delicate. Cheese is made from nutritious milk. The type of milk adds subtleties to each cheese and makes it unique. I enjoy Mozzarella made from buffalo milk. While I am hardly a Turophile (A connoisseur of cheese), I may soon become one after reading this book. "Tyro" is Greek for Cheese and "-phile" means "lover of."

If you are a border-line Turophile or are just curious about cheese, I recommend this book very highly. This is so much more than a cookbook. It is a love affair with cheese! There is a concise overview of cheesemaking, a collection of over 150 eclectic cheese-based recipes and a comprehensive list of sources for your favorite cheeses.

After working in a specialty store, I decided to try a different cheese as often as I could. I learned to love smoked Gouda, creamy Havarti with dill, Pecorino Romano from sheep's milk, blue-veined Roquefort in salad dressing, Provolone in an Italian salad, Ricotta in lasagna, and lately Mascarpone in Tiramisu. In "The Cheese Lover's Cookbook and Guide," Paula Lambert provides many unique recipes using Mascarpone, but how is Marscarpone made? Believe it or not, there is a recipe on page 73.

Does your mind crave explanations for how cheese is made? Do you wonder about how cheese was invented? Will Paula tell you? Yes, and she will also lead you through your own discovery of cheese making

Finally, you will know the secrets of Crème Fraîche and discover how easy it is to make homemade cottage cheese. Yes, Paula Lambert is ambitious and creative. She has the heart of an artist, the soul of a chef and the spirit of a cheese artisan. "The Cheese Lover's Cookbook and Guide" is truly filled with a passion for cooking with cheese.

Paula Lambert also loves to travel. After spending five years in Perugia, she learned to love fresh mozzarella. Her search to learn how to make fresh mozzarella resulted in the founding of "The Mozzarella Company," a cheese factory in Dallas, Texas. With the guidance of a cheese professor, Paula immersed herself in the cheesemaking process and went on to produce thirty-five different types of cheese. These cheeses are now distributed to restaurants, gourmet stores and directly to individuals throughout the United States.

Paula Lambert has become a renowned cheese maker. Her cheeses have earned over seventy awards for superior cheese flavor and consistency. In order to perfect traditional cheesemaking techniques, Paula traveled to many countries. Her enthusiasm shows how fascinating the art of cheesemaking can be.

I loved her section on Cheese Classification. She divides cheese into over 15 categories and illustrates them with common and exotic cheese varieties. Did you know that Mozzarella is classified as a Pasta Filata Cheese? I didn't either.

Paula also includes a nutritional breakdown for many cheeses, a cheese-buying guide, a list for substituting cheese by type, a list for selecting cheese by flavor and finally a list for selecting cheeses by country of origin. She includes a helpful section on mail order cheese sources, complete with Web site information, which is very thoughtful.

There are also many international cheeses you will want to try. No longer will the cheese section be a daunting place. You will go to the store with a new confidence and walk right past Velveeta Ville. You may find yourself asking for Boursin from France (a cheese flavored with herbs and garlic), Cambozola or maybe even Liederkranz. You will know the difference between a ripened aged cheese and an unripened fresh cheese. You will know how to select the freshest cheese and how to store them. When they are just little piece of leftover cheese, they can start a new life as a wonderful "fromage fort." (Cheese with garlic, cream, herbs and pepper.)

Most cooks agree: If you find one memorable recipe in a new cookbook, it is worth the price. In this cookbook, you will find so many recipes you will love! The picture of the Ricotta Pancakes with Banana-Pecan Syrup may just inspire you enough to make it the first recipe you want to try. I made them and they are delicate and almost cake-like. The heavenly sauce is a combination of pecans and bananas sautéed in butter with maple syrup. I used real maple syrup.

Most of the recipes are influenced by a prominent culture or are influenced by "fusion" cooking. The "Cheddar Cheese Grits with Roasted Garlic" is definitely Southern." The "Risotto with Asparagus and Parmigiano" reminds me of Italy. The "Ultimate Cheese Omelet" is very French. Since Paula lives in Texas, she also has a flair for using local ingredients. "Southwestern Chile-Cheese Corn Bread" is an example. Paula's recipes have a touch of sophistication and are easy-to-make gourmet treats.

Each recipe is presented on its own page, or two. You hardly ever have to turn a page to complete a recipe. The headings are bold, the headnotes are interesting, and the instructions start with a few words in a gold text, which is quite pretty. Paula's writing style is easy-to-read and her precise instructions are very helpful. The hints on decorating are wonderfully unique. I loved the dragonflies made from bell peppers on the "Savory Herbed Cheesecake." These are the types of recipes you will want to add to your kitchen repertoire. The 16 full-color photo illustrations will inspire you to go shopping for cheese.

Some of the recipes are modernized classics. "Bacon, Egg and Cheddar Scones," "Apple Pie with Cheddar Crust" and "Grilled Shrimp and Smoked Mozzarella Pizza" are good examples. Many are perfect for entertaining. "Baked Brie with Mushrooms, Walnuts, and Dried Cranberries," will be spectacular. There are soups for winter and salads for summer. I just made the Bed & Breakfast style "Bacon, Egg and Cheddar Scones." They will have you saying: "More Cheese Please!" This is truly a dreamy cookbook for all cheese lovers. Thank you Paula, you are an inspiration to us all! ... Read more

Isbn: 0684863189
Subjects:  1. Cheese    2. Cookery (Cheese)    3. Cooking    4. Cooking / Wine    5. Specific Ingredients - Dairy    6. Cooking / General   

Swing Away Can Opener with Ergonomic Handle
Average Customer Review:
Kitchen
list price: $13.49 -- our price: $9.49
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Don't mess with a classic: the Swing-A-Way can opener not only boasts a Good Housekeeping award, but was also the first can opener in outer space. Thanks to a patented gear-driven cutting wheel, the opener requires less elbow grease to turn the crank, and the rubberized, ergonomic handles cushion your hands from what little work they're doing. Simple, classic, and well designed, the can opener includes a small built-in bottle opener, as well as a five-year limited warranty. --Ariel Meadow Stallings ... Read more

Features

• Super sharp hardened steel cutter
• Durable all steel construction
• 5-year warranty
• Ergonomic grip handle
• Colors may vary

Reviews (9)

GREAT IMPROVEMENT!!
THIS REPACED A FIVE YEAR OLD BLACK&DECKER BATTERY OPENER WHOSE BATTERY GAVE UP.I LIKE THE SOFT HANDS FOR GRIPING.I REMEMBER USING THE OLD STYLE ONE'S FORTY YEARS AGO AT HOME AND IN THE BOY SCOUTS AS MY MOM WORKED FOR SWING-A-WAY IN ST.LOUIS AT THE TIME.

overrated
We've had one of these for about 5 years, and I'm about to toss it--it used to work well, but I can't get it to go all the way around a can and end up prying everything open.My husband always talks about them being used in space, but I have to wonder if they really take canned goods up there...

Finally talked the wife into trashing her cheapy one
I remember looking at can openers in a store about 5 years ago and an old man handed me a swing away.It didn't look fancy like all the others I was weeding through, but he said "This one is the only one NASA trusts and the one I use at home is probably older than you!".He showed me the gears and how it's pretty much impossible to wear them out.It was cheaper than the fancy ones, and only a little bit more than the low-end ones in the mall shop I was at.

It worked great, but was 'borrowed' permanently by an ex-girlfriend (she did leave her fancy one...which would butcher any can you attempted to open with it)...

I finally talked my wife into trashing the dollar store one she picked up a couple years ago....she thought all can openers were the same.

My wife is happy we got it, especially the fact that it has more leverage to open the tough cans she used to struggle with. ... Read more

Asin: B0000505J0
Subjects:  1. Manual Can Openers    2. Kitchen    3. Cookware    4. Small Appliances    5. Can Openers   

Misto Gourmet Brushed Aluminum Olive Oil Sprayer
Average Customer Review:
Kitchen
-- our price: $15.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

For spreading olive oil evenly on bruschetta, focaccia, and grilled or roasted vegetables, and for spraying muffin and cake pans with vegetable oil, this dispenser is a nifty tool. A plastic cap underneath the sprayer's top twists off so the sprayer can be half-filled (1/3 cup) with oil. Inside the top is a plastic tube that fits over the spray nozzle. Push the top up and down to pump air pressure into the canister. Then spray for 10 seconds and pump up again. It's simple, ingenious, and practical. With its cap on, the sprayer stands just 7-5/8 inches high, so it tucks away easily on any countertop. Made of satin-finish aluminum with a black-band accent, it's sleek as well as utilitarian. --Fred Brack ... Read more

Features

• To clean, fill with hot water and a drop of mild detergent, and spray
• Pumps up to spray any vegetable oil
• Spread olive oil on focaccia or spray muffin pans
• Satin-finish aluminum
• 7-5/8 inches high by 1-7/8 inches in diameter

Reviews (42)

Awesome once you know the tricks
Works great, especially with olive oil, but there are a couple of tricks to getting the most out of it. First, fill it only half way. Second, if you twist the top after each use to release the pressure you can avoid clogging problems. My first one lasted only a year or so because I had not learned that 'releasing the pressure' trick and the nozzle got irreparably clogged. Even hot soapy water didn't fix the problem. A chef friend of mine told me how to avoid the trouble. Since then, the replacement has been going strong for over two years now. Nice even spray with no clogging. Great gadget. I use it all the time!

Misto Oil Sprayer
I had my spayer for several years and enjoyed it immensly until the cap split. In reseaching I found this to be a commom problem for many useers. Further research showed Misto had changed the material in the cap due to this issue. Since mine had been bought at the Lechter close out sale i figured it was one of the older models. Not really expecting anything, I researched and found the Misto service address back east and sent them a letter asking how to get a replacement cap. Expecting to be told it was going to cost $12 or more to get one (S & H) I was pleasantly surprised when many weeks later I received a replacement cap in the mail. No letter, note or anthing. Some Customer Service Dept. person just dropped one in a packing envelope and mailed it to me. So Misto is #1 in service for me and my Misto sprayer is happily spraying away again.

It does spayer best if you don't release the pressure between uses and just give it one or two pumps when you use it. It helped me to get a better spay when I re-read the directions. I never run out of pan spay with my Misto.

Not as good as it looks
Mine worked fine for a few weeks. Then started squirting and leaking. Even soapy water cleaning seems temporary. I use it for vegetable oil though. I could live with this but scary is that the oil turns rancid fast. This is due to exposure to air during pumping. Cans use propellants and these vapors are lighter than air. Plus they're almost intert. So they work. Solution: Smell the oil in Misto every couple of weeks. You don't want to feed rancid stuff to your families. ... Read more

Asin: B00004SPZV
Subjects:  1. Oil Dispensers