Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
by Clarkson Potter
Average Customer Review:
Hardcover (27 March, 2001)
list price: $35.00 -- our price: $22.05
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

"A good party is not about the food," says Ina Garten, "it's about the people." That may be true, but her Barefoot Contessa Parties! will ensure that your next party is a fabulous one, regardless of your guest list. Garten, author of The Barefoot Contessa Cookbook and a monthly column in Martha Stewart Living, has been catering since 1978. So who better to put together a collection of entertaining theme parties? She's included everything from drinks and hors d'oeuvres to dessert and coffee, as well as notes about what "surprises," atmospheres, venues, and table decorations lend themselves to each. Because she likes to attend her own parties (and who doesn't?), almost every recipe is make-ahead and remarkably uncomplicated.

From casual get-togethers, such as the Pizza Party--which includes recipes for Caesar Salad with Pancetta, California Pizzas that your guests can assemble themselves, and Ice-Cream Sodas--to the elegant Academy Awards dinner--where your guests will enjoy Raspberry Vodka, Rori's Potato Chips with Caviar Dip, Smoked Salmon with Mesclun, Filet of Beef with Gorgonzola Sauce, Roasted Cherry Tomatoes, Garlic Roasted Potatoes, and Chocolate Ganache Cake--Garten's parties are well thought out and well organized. Divided by season, you'll look forward to Summer's Outdoor Grill, which starts with Real Margaritas, followed by Endive and Avocado Salad, Grilled Herb Shrimp with Mango Salsa, Spaghettoni al Pesto, Tomato Fennel Salad, and Peach Raspberry Shortcakes for dessert. Autumn brings beautiful menus like the one where you cook with your guests and end up with a feast of Potato Pancakes with Caviar, Salad with Warm Goat Cheese, Rack of Lamb, Orzo with Roasted Vegetables, and Apple Crostata. Winter's menus bring soul-warming food, such as Seafood Chowder, Butternut Squash and Apple Soup, and a recipe for possibly the world's best Chocolate Chunk Cookies. Spring offers menus such as the Sunday Breakfast, with a main course of Roasted Asparagus with Scrambled Eggs, and the Jewish Holiday Party, with Chicken Soup with Matzo Balls.

Filled with funny party anecdotes, a bit of Ina Garten history, and clever hints and tips to help guarantee the success of these recipes, this collection, subtitled "Ideas and Recipes for Easy Parties That Are Really Fun," delivers on every count. --Leora Y. Bloom ... Read more

Reviews (62)

Best book on Parties I've ever read!
Ina Garten has it down to a science - but a very relaxed science, at that.She teaches you how to throw a dinner party, garden party, even a child's birthday party with maximum style and class, and minimum stress.I love this book.I love the recipes and ideas and have used many of them on different occasions - often mixing and matching from different sections.The book is divided into four seasons, which makes perfect sense when planning a party - because it makes life so much easier when you use what is seasonally available for recipes as well as planning seasonally appropriate venues and activities for the party - indoor vs. outdoor, what type of drinks to enjoy, etc.I can't say enough good things about this book - you need it in your cookbook collection.I loaned it to someone and missed it dearly for the several weeks it was gone.I even considered purchasing a second one - just in case.

great book
This cookbook is great to have in the kitchen. I've cooked several of the recipes and they've always turned out successfully! Most of the recipes are easy to follow and taste great.In the same category of book I book Simple and Simply Delicious by Sylvie Rocher. Both of those book are great

She Loves To Throw a Great Party!
I just love to read the intros to great cookbooks.They tell the story of the rest of the work.Here, what I never knew before about this great cook: how she came to the Barefoot Contessa:She loved to throw great parties!

Arranged around the four seasons, she provides four menus for events like Sunday breakfast, Canoe trip, Birthday, Christmas, Snow Day, Fireside Dinner.

Great solid recipes that are not too complicated or overpowering on the exotic ingredients nor techniques, just great party offerings such as: Perfect Poached Fruit;Carmel Chocolate Nut Ice Cream; Smashed Sweet Potatoes with Apples (this is soooo good!!); Fennel Soup Gratin; Vegetaple PotPie.

Couple this with lavish Clarkston Potter superb layout, writing and color photos, and advice on scheduling, decorating, invites, etc. and this is great work for you who like Ina enjoy feeding and entertaining others.Love your advice: Never seem like you're not cool about what's happening, even though it seems disastrous.


... Read more

Isbn: 0609606441
Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining    5. Entertaining - General    6. Entertaining - Party Planning    7. Parties    8. Regional & Ethnic - American - General    9. Cooking / Entertaining   

Simply Classic: A Collection of Recipes to Celebrate the Northwest
by Favorite Recipes Press
Average Customer Review:
Hardcover (01 June, 1993)
list price: $23.95 -- our price: $16.29
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Reviews (11)

Simply Fabulous
I can't believe there are so many amazing recipes in one book.This is the cook book I reach for time and time again.I use it every week.The recipes are simple to make, and delicious.Pick any random recipe in this book and you will be pleased.The Champagne Chicken is the best chicken dish I have ever tasted, and it never fails to impress even the most discriminating guests.The salmon dishes are to die for, and there is an entire chapter devoted just to salmon.My friends and family think I am a great cook, but I really am not, it's just this book.

The best cookbook ever!
Hands down, this is the best cookbook I own. (Believe me, I own MANY.) Every recipe I've tried has been absolutely delicious. People who come over for dinner rave about each and every dish. I can't give myself any credit though - it's definitely the book!

Popular in New England!
Simply divine.Each dish in this book is TO DIE FOR! My Seattlite aunt gave it to me as a gift when I got my first apartment (5 yrs ago).My friends rave about the dishes I make and are buying the book for themselves.Get this cook book. ... Read more

Isbn: 0963608894
Sales Rank: 20211
Subjects:  1. Cooking    2. Cooking / Wine    3. Regional & Ethnic - American - Western States   

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
by Scribner
Average Customer Review:
Hardcover (21 October, 1996)
list price: $35.00 -- our price: $22.05
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring. ... Read more

Reviews (34)

Great place to start
I bought this book after being impressed by Rick's performance on Iron Chef.The book did not disappoint, in fact I use it on a regular basis and it has brought some of our most memorable dinners to our table.I can use the recipe as written and I've found that Rick's suggestions also make it fun to improvise with fresh ingredients that I can find locally.While some of the recipes can be time consuming and might look complicated I found that Rick provides clear and complete instructions that make even new, untried attempts work out great the first time.This is a cornerstone in our cookbook library.

Excelente!
Hats off to Bayless, this is one of the best cookbooks I have ever come across - regardless of culinary topic.He really does provide everything you would want in a cook book...he reveals the story behind the food with valuable insight, provides a good balance between finished dishes and understanding the raw materials and techniques, and he provides you with great sources for deeper research.

Its interesting that I was hesitant about Bayless's book in the beginning because my only previous experience with him was watching a few episodes of his show.From what I saw, I thought he spent way too much time on Antojitos...and that was definitely not what I was interested.See, I was born in Mexico City, and have dined on most of the regional cuisines of Mexico so what I craved were the incredible savory, complex dishes that I could not even dream of finding in California, where it is relatively easy to find authentic Mexican "junk" food.

To that end, this book really delivers.I have successfully prepared the Barbacoa, utilized his method of simmering chicken straight in a rich sauce, his basic sauce recipes answered a few lingering questions that allowed me to perfect my own recipes.In addition, I am exclusively dry roasting garlic on a griddle, and rinsing chopped onions which has improved just about every dish I prepare.Finally, he has given me valuable insight for deeper research on Mexican cuisine...such as identifying a Mexican cookbook that is entirely devoted to Mexico's wild mushrooms & truffles.

And those who don't think the foods he presents are traditional are completely wrong.If anything, he steers clear away from Contemporary trends in Mexican cuisine.As a matter of fact, if I would suggest any changes, it would be to add a chapter on the recent fusion cuisines of Mexico....Italian-Mexican, Japanese-Mexican, Thai-Mexican; and a chapter on the trendy insect dishes....escamoles (ant eggs), gusano de maguey (agave worm), chapulines (crickets) etc.,

Mexican Ingredients, Used His Way
Have made the Mango Trifle (a real antique -- he found it in the notebooks of a nun circa 15th century) the Plantain Pie (he basically takes a pumpkin pie and substitutes plantains, revising the ingredients to match the strong flavor), chili-glazed country ribs, sweet potatoes glazed with chili & cinnamon, red ancho chili rice, lamb stew w/ swarthy pasilla sauce, refritos, etc. & so far I plan to make everything in here! I read this book a couple of times a week, it's so interesting, full of information and guidance. After reading the negative reviews here, I had to speak up. I've made authentic Mexican food with Mexicans and Mexico is all about improvisation -- no matter what anyone at Gourmet Magazine will tell you! In fact, the mole sauces that are so famous, are just sauces where their creators put everything (including the kitchen sink) into the sauce, in the hopes of a splendid creation! It's in their history g-dmmit! And if you've ever been in the kitchen with a Mexican guy, he'll put all kinds of things together. Despite what his Grandma does. [In my experience, the only thing they don't seem to mess with is Chocolate. They will laugh their head off if you so much as ask for a moccachino!] And Rick tells you all that in here -- if you want to make the traditional dishes, get his other book. This is for those of us who want to pick up some chilis, some beans, and have a good time! [the only recipe that didn't work out was the chocolate pecan pie .. it was obviously untested. just use a larger pie plate (9.5" or 10") -- do NOT make it a deep-dish -- and roll out the crust accordingly. I tried to make it a deep-dish as he says, and it didn't cook evenly.] ... Read more

Isbn: 0684800063
Subjects:  1. Cookery, Mexican    2. Cooking    3. Cooking / Wine    4. Mexican cooking    5. Regional & Ethnic - Mexican    6. Cooking / General   

Essentials of Classic Italian Cooking
by Knopf
Average Customer Review:
Hardcover (27 October, 1992)
list price: $30.00 -- our price: $18.90
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Perhaps more than any other person, Marcella Hazan isresponsible for bringing Italian cuisine into the homes of Americancooks. We're not talking spaghetti and meatballs here--Hazan's cuisineconsists of polenta, risotto, squid braised with tomatoes and whitewine, sautéed swiss chard with olive oil and garlic.... Twentyyears ago, when Hazan first exploded into the American consciousness withThe Classic Italian Cook Book and More Classic ItalianCooking, such recipes were revolutionary. With time, however, theseclassic dishes have become much-beloved family favorites.

Now a new generation is ready to be introduced to Marcella Hazan's waywith food, and in Essentials of Italian Cooking Hazan combinesher two earlier works into one update and expanded volume. In additionto the delicious collection of recipes, this book serves as a basicmanual for cooks of every skill level. Recipes have been revised toreduce fat content, and a whole new chapter full of fundamentalinformation about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has beenadded. New chapters, new recipes--who could ask for more thanEssentials of Italian Cooking? ... Read more

Reviews (78)

VERY ITALIAN
My husband is an italian Chef and he thinks than even the recipes are quite simple, they are VERY ITALIAN...and also easy to follow.Very recommendable

Get it and don't change a thing!!
Okay people, it's simple.Buy the book, follow the recipes as written and don't change a thing!!!I have been to Italy 9 times in my life and I can say with great confidence that this book represents the true nature of Italian cooking.If modifying recipes is your thing please don't buy this book.It's a masterpiece and is not created for those who feel the need to try and re-create a masterpiece.

This book is a pure delight
This is a truly wonderful cookery book. It is an exemplar of good publishing: it is beautifully bound and printed on superb paper in fonts that delight the eye and with classically pleasant engravings for illustrations. All this before one gets to the text and recipes: the text is culturally informative and the recipes are excellently thought out, being easy to follow and a pleasure to carry out. Using this book has made a real difference to the taste of Italy in our household. ... Read more

Isbn: 039458404X
Subjects:  1. Cookery, Italian    2. Cooking    3. Cooking / Wine    4. Regional & Ethnic - Italian    5. Cooking / Italian   

Cocktail Food: 50 Finger Foods With Attitude
by Chronicle Books
Average Customer Review:
Hardcover (01 August, 1999)
list price: $16.95 -- our price: $11.87
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

If your party planning has you paralyzed by visions of serving pimiento loaf paired with the Pi˜a Coladas, fear not. Sophisticated help is on the way with Cocktail Food, a collection of 50 intriguing, anything-but-ordinary hors d'oeuvres compiled and tested by sisters Mary Corpening Barber and Sara Corpening Whiteford, with collaborator Lori Lyn Narlock. In an easy-to-follow, uncluttered format perfect for the moderately accomplished kitchen hand, theauthors present globally influenced recipes to pair with a wide range of libations.

Suggested snacks to serve with "travel agents"--those brolly-festooned tropical drinks that instantly transport you to de eye-lind, mahn--include Figs in a Blanket, a gorgeous canvas of fresh fig and Gorgonzola brushed with balsamic and walnut oil, then wrapped in prosciutto; and 'ZA!, mini-English-muffin pizzas with Cambozola and sun-dried tomatoes.

Some recipes require minimal prep or cook time. Spear Ecstasy, asparaguswith a lemon-tarragon dip, and the Caprese Skewers--made with cherry tomato, mozzarella, and basil--are simplicity itself.But working with phyllo dough, a key ingredient in Mary's Little Lambs, has driven more than one talented amateur chef to swill down the cooking sherry.And a couple of the recipes could get spendy for your little clambake: the authors launch a preemptive strike at anyone intending to substitute lumpfish in their Eggstravaganza! by calling for high-quality caviar. But perhaps a question posed on the back of the book's dust jacket says it best: "Would Holly Golightly settle for chips and dip?"Maybe Tiffany's is no longer serving breakfast, but armed with Cocktail Food, they'd lay on one heck of a happy hour. --Tony Mason ... Read more

Reviews (10)

The Corpening Sisters Do It Again
"Cocktail Food: 50 Finger Foods with Attitude" is my third cookbook by the Corpening sisters. The other two are "Wraps" and "Smoothies," and they're every bit as good. These women have a knack for often unusual, very flavorful food with very strange names. This book includes a number of good hints for any occasion at which you wish to serve finger food. They even give figures for how many hors d'oeuvres and drinks to serve. Then you'll find directions for pairing hors d'eouvres with drinks, and a couple of "themes" for possible parties.

Weird recipe names is one way in which this cookbook stands out. How could you forget a cookbook with recipes like "oink!" and "steaked and thai-ed?" Mind you, when someone asks me what those marvelous little delicacies are over there on the table, you can bet I'll be saying "oh, that's skewered thai-style steak with lime, jalapeno, and mint." Unless, of course, the questioner is either a very good friend or someone I'd like to irritate.

"Bold flavors" has become a cliche. When I think of bold in relation to cooking I think of bland A-1 steak sauce ads. But when the Corpening sisters get together, bold is the most appropriate adjective I can think of. Bayou Biscuits give you the distinctive flavor of Andouille sausage. Delhi Blues is a combination of blue cheese and walnut shortbread with chutney! The Smoked Salmon Bonbons are exquisite. We like to use the tahini-ginger dipping sauce that's meant to go with shrimp and serve it with shrimp chips instead.

You'll find more recipes like this throughout the book--bold, exquisite symphonies of flavor that bowl you over. However, because the flavors are so strong, a few of them are almost bound to be ones you find unpleasant. No matter how they dress it up, I'll never do more than shrug over shrimp, and no one will ever convince me to eat a dish with onion as a main ingredient. For you it might be the radishes, or maybe the aforementioned blue cheese. This book is certainly worth a buy, though, regardless of whether you like cocktail parties. It may only contain 50 recipes, but they're recipes that pack a lot of punch!

Best Ever Party Food
I have used the recipes from this book about a dozen times and am asked for the recipe for at least one dish every time. I currenlty use about 15 of the recipes and have found no need to modify any. As with any cookbook many of the recipes did not meet my need, but this book is my primary resource when planning a appetizers for a party.

Some recipes aren't quite there yet
I've owned this book for over a year and have used it when planning for a few parties. Some of the recipes are excellent, but others just don't taste good. I am an avid cook, and have had to improvise a number of times when the finished recipe was completed because the appetizer was close to tasteless (example: the dipping sauce for the Rockin Rubens as well as the Rockin Ruben breadsticks themselves; Dab a Crab was dab-a-boring).

I have found that I use Cocktail Food now more for inspiration than to follow the actual recipes. I too found the recipe names a little too cute, so most of the time my appetizers go incognito when people ask about the actual names. ... Read more

Isbn: 0811824187
Subjects:  1. Appetizers    2. Cocktail parties    3. Cooking    4. Cooking / Wine    5. Courses & Dishes - Appetizers    6. Entertaining   

Riedel Vinum Bordeaux Wine Glasses, Set of 6
by Riedel
Average Customer Review:
Kitchen
list price: $149.00 -- our price: $87.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Austria's Riedel is the world's premier manufacturer of wine glasses. Made of 24-percent lead crystal, the Vinum series of glasses are the first machine-made wine glasses to be developed uniquely for each type of wine. Since their introduction in 1986, these wine glasses have had a large influence on the wine culture.

The glasses in this set of six were specifically shaped to highlight the fruit in young, full-bodied red wines with high levels of tannin, such as Bordeaux, Cabernet Franc, Cabernet Sauvignon, Merlot, Rioja, and Tempranillo. The mouths of the Bordeaux glasses draw wine to the areas of the tongue that perceive sweetness, emphasizing the fruit and mellowing the acidity. The large bowls provide room for the wine's rich bouquet to unfold. Each glass stands 8-7/8 inches high and holds 21-1/2 ounces of wine. --Cristina Vaamonde ... Read more

Features

• 8-7/8 inches tall; capacity of 21-1/2 ounces
• Six glasses for young, full-bodied red wines
• Glass design enhances taste of wines such as Bordeaux, Cabernet Sauvignon, Merlot, Rioja
• Machine-made, 24-percent lead crystal
• Made in Austria by world's premier wine glass maker

Reviews (29)

Make a Noticeable Difference
I purchased these as a Christmas present for my husband because he has become interested in learning about wine and because both he and the glasses were made in Austria. They arrived undamaged and were well packaged. I read in a review that there have been problems with breakage and inadequate packaging. Hopefully, Amazon has corrected this problem.
The glasses are beautiful and HUGE. I don't know a lot about wine and I overfilled them the first time we used them. I learned you should only pour in about the same amount a normal size glass would hold. Each glass could hold a third of a bottle though! The size, my husband tells me, is part of the design to enhance the characteristics of the wine. The large bowl increases the surface area exposed to air in order to improve aeration and the tall sides act to concentrate the scent and direct it toward your nose. I poured some of the wine in one of our old glasses for comparison and there was a big difference in the scent of the wine. In the Riedel glass I noticed the scent the moment I lifted the glass to my face and in our old glass I barely detected any scent at all. The wine tasted much smoother to me from the Riedel glass. Since the senses of smell and taste are closely linked I think that alone makes a big difference when using these glasses. I have also read that the Riedel glasses are designed to direct the wine toward specific areas of your mouth so that makes a difference as well.
I am a little concerned about breakage. We aren't the most gentle on glassware ourselves and I don't think we have ever had people over without at least one glass of wine getting knocked over. The glasses are very tall and the stems and sides are made of thin glass. I doubt they will survive getting knocked over but we will see. In the meantime they do make a lovely presentation on the table.

Enhances the wine drinking experience
I was at first skeptical of how an expensive wine glass would enhance one's experience of enjoying a nice wine.These glasses are perfectly balanced, they make lifting a filled glass effortless.These Bordeaux glasses can be used for many different types of red wines, so don't feel locked in with using these for a Bordeaux only.

These glasses are a beauty to look at, and simply look stunning on a table set with a few candles.While not the least expensive of the finer wine glasses, these are a pleasure to hold, and look wonderful in candlelight.I would highly recommend these glasses if you want to enjoy your everyday wine experience.

The feel is right
I tried so many different kinds of Bordeaux wine glasses throughout last 10 years and Vinum series have the best price / quality / feeling right combination.
Sommeliers series are superior products but only good for those vintage wines, I don't feel HUGE differences when I poured some so-so vintages (94, 98 and 99) Grand Cru Classe into it. Also, I don't like to use it to treat those people whom have no idea what they are holding at their hands, after all I'm not rich and it's a $60+ wine glass.
Spieqelau is good too but when I hold both I feel Riedel is more balancing overall,,,
Vinum series are the glasses you can share it with your family and friends without worry much about the breakage, I highly recommend it to anyone who is serious about drinking wines. ... Read more

Asin: B00004SZ7G
Subjects:  1. (Bar Ware)    2. Glassware    3. (Glass Ware)    4. Bartending    5. Wine Glasses    6. Red Wine    7. Wine    8. Stemware    9. Glasses    10. (Stem Ware)    11. Barware   

Made in Austria by the world's most renowned wineglass maker,Riedel Crystal, founded in 1756, this classic decanter is blown from 24percent lead crystal. It is magnum size (1-1/2 liters), perfect for oneor two bottles of red wine. While the most common use of a decanter isto prevent sediment in an aged red wine from spoiling the wine'sclarity and brilliance, some authorities also recommend decanting youngred wines to give them the opportunity to bloom. In either case, thisspectacular decanter brings a breathtaking elegance to the dinnertable. Standing 9-1/2 inches high on a 9-1/2-inch-diameter base, itsproportions are as perfect as the crystal. Riedel crystal is used byfine restaurants all over the world and thus must stand up to frequenttrips through a dishwasher. But because lead crystal has a softsurface, Riedel recommends this decanter be hand washed. --FredBrack ... Read more

Features

• Made in Austria by world renowned wine-glass maker
• Classic, elegant shape for decanting red wines
• Made of 24 percent lead crystal
• Magnum size (1-1/2 liters) ideal for one or two bottles
• Stands 9-1/2 inches high on 9-1/2-inch diameter base

Asin: B00005NJEX
Subjects:  1. Bar Tools    2. Bar Accessories    3. Barware    4. (Bar Ware)    5. Bartending    6. Wine Products    7. Wine Decanters   

All-Clad Stainless 9-Piece Cookware Set
by All-Clad
Average Customer Review:
Kitchen
list price: $787.00 -- our price: $539.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

The bestseller among All-Clad's renowned cookware collections, the Stainless line provides serious and professional cooks all the virtues that make All-Clad's worldwide reputation unsurpassed. Key to its high performance is a three-ply, bonded construction. Sandwiched between layers of stainless steel is a thick core of pure aluminum that spreads heat evenly across the bottoms of pots and pans and all the way up the sides. The interior is highly polished 18/10 stainless steel, so it's stick-resistant as well as stain- and corrosion-resistant. The exterior is gleaming, magnetic stainless steel that works on induction as well as conventional stovetops, and, with care, remains beautiful during this cookware's lifetime warranty against defects--and beyond.

This nine-piece set of Stainless cookware consists of a 10-inch fry pan, a 2-quart covered saucepan with lid, a 3-quart covered sauté pan, a 3-quart covered casserole pan, and a 6-quart covered stockpot. Polished 18/10 stainless-steel pan and lid handles are riveted for strength and grooved on the top for comfort. The pans' long handles (holed for hanging on hooks or pegs) stay cool on the stovetop but won't be harmed by an oven's highest heat. Although Stainless cookware is dishwasher-safe, hand washing is recommended. --Fred Brack

What's in the Box
10-inch fry pan, 2-quart covered saucepan with lid, 3-quart covered sauté pan, 3-quart covered casserole pan, 6-quart covered stockpot

From the Manufacturer
All-Clad Stainless Construction
Each piece of All-Clad cookware features a unique metal bonding construction. All-Clad Stainless cookware sandwiches a thick core of three separate layers of aluminum between an easy-to-clean, highly polished 18/10 stainless-steel cooking surface and a magnetic stainless-steel exterior. The aluminum core retains heat and evenly distributes it along the bottom and up the sidewalls of the cookware. The stainless interior is stick-resistant and cleans easily. The magnetic stainless-steel exterior gives the cookware a gleaming finish. All-Clad Stainless also features the company’s signature "stay-cool" long handles, lids fashioned from gleaming 18/10 stainless steel, and highly durable stainless-steel rivets. All-Clad Stainless cookware is one of five collections from All-Clad Metalcrafters. Designed to work on conventional gas and electric ranges, as well as induction cooktops, All-Clad Stainless cookware is the best-selling collection in a full line that includes All-Clad LTD, Cop-R-Chef, Master Chef 2, and Copper Core.

Features and Benefits
All-Clad pans with a stainless interior cooking surface are oven-safe up to 500 degrees. All-Clad pans with a non-stick cooking surface are oven-safe up to 400 degrees, but should not be used under the broiler. We recommend using a low to medium temperature when cooking with All-Clad. Higher heats are not necessary and may cause discoloration (see cleaning instructions below). Other features include:

• Beautifully polished, magnetic stainless exterior layer.
• Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have "hot spots" when cooking.
• Stainless-steel interior layer/cooking surface.
• Long, polished stainless, stay-cool handles.
• Sturdy, non-corrosive stainless-steel rivets won't react with foods.
• Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.
• The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.
• The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

Warranty
From date of purchase, All-Clad guarantees to repair or replace any item found defective in material, construction or workmanship under normal use and following care instructions. This excludes damage from misuse or abuse. Minor imperfections and slight color variations are normal.

Cleaning Instructions
For daily cleaning, warm soapy water is sufficient. Clean your All-Clad thoroughly after each use. Food films left of the pan may cause discoloration and sticking. To get rid of stuck-on food or discoloration and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper’s Friend. To use the Bar Keeper’s Friend, simply use a soft cloth or sponge and water and make into a soupy paste. This can be used on the interior, as well as the exterior of your All-Clad (excluding the Cop-R-Chef). The Bar Keeper’s Friend can also be used on the exterior of the All-Clad Stainless collection, LTD collection, and MC2 collection. For cleaning of the Cop-R-Chef exterior, simply use a brass/copper cleaner. If your water has a high iron content, you may notice a rusty discoloration. Use Bar Keeper’s Friend to remove it.

All-Clad Stainless Selection
In recent years, a professional-size 14-inch fry pan was added to the Stainless fry pan assortment, as well as several popular specialty pans, including: the small-size petite brasier with a dome-shaped lid; petite roti roasting pan; and the beautiful, large-capacity Dutch oven and French oven oval roasting pan with roasting rack. Both of these one-pot comfort food specialty pans comes with All-Clad’s popular high dome-shaped lid. Other specialty pans include a larger brasier pan with domed-shape lid; a complete family of round-shaped saucier saucepans for versatile stove-top cooking; a flare-sided Windsor pan in two sizes, designed for reduction and the creation of rich sauces; and a contemporary "Soup for Two" 3-1/2-quart soup pot; casseroles; an open stir fry; a versatile wok-style chef’s pan; and a "Pasta Pentola" 7-quart stockpot with colander insert and lid. All saucepans, casseroles, sauté pans, stock pots, and specialty items come with lids. Double boiler and steamer inserts, including the large steamer insert for 6-quart, 8-quart and 12-quart stockpots, are available as well. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set.

About All-Clad Metalcrafters
Based in Canonsburg, Pennsylvania, All-Clad Metalcrafters markets premium quality cookware to department and specialty stores in the United States, along with premium All-Clad bonded bakeware, All-Clad All-Professional kitchen tools, and a growing assortment of kitchen accessories, including All-Clad’s upscale tea kettle, measuring scoop set, stainless-steel mixing bowls, kitchen colanders, and 1-cup measuring cup. Featuring a unique metal bonding process, All-Clad cookware is used in many of the finest restaurants in America, and is sought by serious home cooks seeking all-professional cookware to enhance their cooking experience. ... Read more

Features

• Lifetime warranty against defects
• Set includes 2-quart covered saucepan, 3-quart covered saute pan, 10-inch fry pan, 3-quart covered casserole pan, 6-quart covered stockpot
• Three-ply: stainless-steel layers sandwich pure aluminum core for even heating
• Comfortable lid and stay-cool pan handles riveted for strength
• Dishwasher safe, but hand washing recommended

Reviews (41)

Looks Awesome!Not sure I get the performance difference...
For years I have used the Calphalon Stainless pans (I think they are named Try-ply)... They have the aluminum core all the way up the sides.Regardless, I thought I should take the step up to "the Best."

I'm not sure I get the difference...

They look incredible!I have always loved the classic cookware shapes (I almost gagged when I saw this "toss-and-turn" pan advertised from a budget cookware maker... but I digress).I have always followed the directions of warm over medium heat, never use cooking sprays, don't submerge hot pans in cold water, etc.I also never used the diswasher to wash my pans before (a little clean up to take care of an investment is okay with me).

All the things I used to cook in my old try-ply stainless cooked great in the All Clad:the really delcate sauces are a litte different becasue the other pans I had heated up quicker, but nothing I couldn't get used to.Great visibility on changing colors and a little olive oil almost negates the need for nonstick (sans overeasy eggs).Really some great cookware, but I don't get it... maybe becasue I've never been a brand name guy.

All-in-all an Awesome looking and performing line of cookware, but I don't think it's worth it to pay twice as much for the same performance.I know a lot of people like the name, and that's what got me in, but I really didn't experience anything to show me it was worth it.Overall, it may be that I still am a die-hard Calph One user for most of my cooking and I use stainless for things I need (changing colors of sauces, etc.), so you may have to take this into consideration with your cooking style.

nice pots
I've used circulon and caphalon....both ok, but the exterior rubs off after awhile, and if you mistakenly put them in the dishwasher....(one time during a dinner party, a guest put them in and ran it without telling me, i opened the dishwasher to find ruined caphalon, yes it takes one wash to ruin them, circulon interior are brittle and will break off into your food!)all-clad is the way to go, great cooking as long as you preheat.scratches happen...a sponge that picks up grit from somewhere could scratch the interior alittle, but you can't expect it to look brand new forever...it's minor and doesn't affect the cooking, and it still looks presentable.

I own almost every piece All-Clad manufactures!
I started with this set more than 10 years ago after many decades of buying inexpensive cookware. Once I bought this, there was no going back. I admit, I originally tried the LTD line, but I wanted something I could use in the dishwasher. I find the stainless cooks just as evenly as the LTD and is much easier to care for. Since buying the set, I have bought almost every piece of All-Clad stainless manufactured.
I will never buy another brand. ... Read more

Asin: B00005AL0K
Subjects:  1. Cookware    2. Stainless    3. Cookware Sets    4. (Cook Ware)    5. All-Clad    6. (Allclad)    7. (Al-Clad)   

When I Look in Your Eyes
by Grp Records
Average Customer Review:
Audio CD (08 June, 1999)
list price: $18.98 -- our price: $13.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

Years after the '90s, the decade will be remembered for the rise of pianist-vocalist Diana Krall. Simply put, this British Columbian-born artist is one of the most engaging musicians to emerge from the heap of scat-happy singers high on pyrotechnics, but short on poetry. Stamped with the imprimatur of the Nat King Cole trio and blessed by her apprenticeship with the late West Coast piano giant Jimmy Rowles, Krall simply sings songs the way they're supposed to be sung: with devotion to the lyric and with attention to the groove. This CD finds Krall in familiar company with compatriots Russell Malone (on guitar), bassist John Clayton, drummers Lewis Nash and Jeff Hamilton, and vibraphonist (and former Bill Evans associate) Larry Bunker--all supported by Johnny Mandel's svelte string arrangements. Krall and crew take Irving Berlin's chestnut "Let's Face the Music and Dance" and the Sinatra-signatured "I've Got You Under My Skin" south to Brazil via a sexy bossa nova. Malone's lush guitar accompaniment complements Krall's heartfelt delivery on "When I Look in Your Eyes," and Michael Franks's "Popsicle Toes" dances courtesy of Hamilton's drum work. "Devil May Care," "East of the Sun (and West of the Moon)," The Best Thing for You," and the stridish "I Can't Give You Anything but Love" groove with a minimum of waste, while Mandel's simpatico strings steal the show on "I'll String Along with You," "Pick Yourself Up," and "Do It Again." All of which further illuminate the cool fire from this fine gift from North of the Border. --Eugene Holley Jr. ... Read more

Reviews (361)

What a waste
Unimpressive.The arrangements, recording and backup are great, Diana is terrible. She has absolutely no vocal refrain.Her ability to create passion is nonexistant.I can't believe anyone would give this 5 stars, her singing is F L A T !She was not able to hit one big note.Definately skip this one.

Don't Believe The Hype
Diana Krall isn't doing anything Shirley Horn doesn't do better ... considerably better. Johnny Mandel's string arrangements sound lush behind Horn, not treacly and pallid, as they do on this wannabe CD. Why not buy Shirley's string album, paste a picture of Sharon Stone on the cover and have the best of both worlds?

Actually pretty good!
I didn't think of Diana Krall as someone that I or anyone would wanna listen to. She too much Jazz for the mainstream pop audience, but shes playing it too lightly for Jazz fans. But she's got it. To my surprise she is really popular( for a pure jazz singer pianist) and her playing is quite good. She's got the chops as we say in the Jazz field. She's sultry, almost erotic if you ask me. She has the voice of a true Jazz singer, mellow, calming, relaxing, soothing, you name it. This is SMOOTH JAZZ, not that crap that Kenny G regurgetates from his poor saxophone. Is it the best, No. Ella Fitgearld, Billy Holiday, and ofcouse the immortal Sarah Vaughan. But she's got enough to hold her own along sidw some of the other great Jazz singers. Certainly one of the better singers of today, one who pays attention to the music and makes it do what it does. ... Read more

Asin: B00000J7S8
Subjects:  1. Jazz    2. Pop    3. Rock/Pop Collections   

Dave Brubeck - Greatest Hits
Average Customer Review:
Audio CD (09 December, 1997)
list price: $11.98 -- our price: $10.99
(price subject to change: see help)
US | Canada | United Kingdom | Germany | France

Editorial Review

While greatest-hits CDs abound, Dave Brubeck has been one of the few modern-jazz musicians to have actually enjoyed an occasional hit record. This CD compiles material from Brubeck's Columbia recordings of the 1950s and 1960s, revealing his deft combination of modernist harmony and unusual time signatures with the immediately accessible. Whether it's his own fine song "In Your Own Sweet Way" or Stephen Foster's "Camptown Races," his homage to Duke Ellington or the Mozart-inspired "Blue Rondo," Brubeck balances his taste for innovation with traditional melodic values. The quartet with altoist Paul Desmond was Brubeck's finest instrument. Desmond's gauzy sound and fluent improvisations provided effective contrast to Brubeck's own assertive, slightly stiff piano playing, and drummer Joe Morello smoothed out the most challenging rhythms. Desmond's "Take Five" has become a jazz standard, and this once-controversial music now conveys a special period charm. --Stuart Broomer ... Read more

Reviews (10)

WHEN JAZZ GOES POP
Well, I've been a jazz music fan for a very short time so I can't yet say I'm this big connoisseur and all but...but I bought Dave's Greatest Hits cd yesterday and as I got home I put it into my cd player right away and listened to it three times in a row!!Couldn't help tapping and snapping to it. What a GREAT music, folks! I love all the tracks, especially that "Rondo a la Turk" one which I didn't know was one of Dave's milestones.
If you are looking for a real jazz masterpiece, try this cd and then tell me if I'm right. @.

THE GREATEST SELECTION OF BRUBECK TUNES!!!!!!!!!!
If you haven't herd any Brubeck music, this is the album you must get first, besides Time Out. This album has the greatest assortment of Brubeck tunes I ever herd in the best order.
You'll love this music, and the album itself.

(Some) of Brubeck's greatest tunes
I've always felt that of all the jazz composers, Dave Brubeck has the most original ideas and concepts.Bear in mind, the man is not just strictly a jazz composer, recently I saw one of Brubeck's newest compositions entitled 'Regrets' being performed by the Yale Cellos, an entire 22 piece ensemble of just cellos. At the recital, I saw him there and got a chance to speak to him and ask him some questions.Given that Dave is currently 82 years old he is still very sharp, though he did not have a lot to say.What he did tell me however, after I asked him how he thought jazz and improvisation related to his orchestral and chamber music, was that they are one in the same.This is clearly evident in all of his music.No one has embodied more of romantic and post-romantic music in the jazz idiom than Dave Brubeck.The tunes on this album I must stress are SOME of the best work he did with the Dave Brubeck quartet featuring Paul Desmond, one of the greatest jazz bands in history.You still get overview however of what makes this band stand out from all other jazz quartets in history.If you are not familiar with Brubeck you should definetely buy this album and listen to it from beginning to end with no distractions and then you will understand what makes his musical ideas so original.If you are familiar with Brubeck you already know what I'm talking about, and this album will just serve as a good summary of his work with Desmond, Morello, and Wright. ... Read more

Asin: B000002AL8
Subjects:  1. Composer    2. Cool    3. Jazz    4. Leader    5. Pop    6. West Coast Jazz