Fire It Up: 400 Recipes for Grilling Everything Review

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Fire It Up: 400 Recipes for Grilling Everything Review400 recipes for 16 bucks? Not too shabby. Since I just bought a grill, I've only tried a few recipes so far, but they were huge hits. At first I was most excited about the pork recipes, but there are so many other delicious-sounding options in here that I may have to branch out from my pig-centric cooking. I don't think I'll need another grilling book for a while.Fire It Up: 400 Recipes for Grilling Everything Overview

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Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes Review

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Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes ReviewLet's be honest, OK? Chicken is ... bland and boring, right? Something you do because it's "good for you", right? That was my mother's saying when we'd do the "Awww, MOM!! Not chicken!!" In fact, one of my major successes as a new outdoor cook with a new bride was to marinate chicken parts in Wishbone Italian Dressing and sprinkle on some "poultry seasoning" and finish it with Open Pit BBQ Sauce. Now I know why that approach worked, but it was blind luck way back then.
But like so many other things, it really comes down to what you put into a chicken dish that makes it "work". Properly prepared and grilled, chicken can be an absolute flavor bomb. In this new release, dedicated to grilling chicken, as well as a few "sides", Jamie Purviance provides us with a whole bunch of recipies that will enable even the beginning griller to put highly flavorful dishes in front of friends and family. The recipies range from simple season and grill dishes, to a bit more involvement with marinades and sauces.
There are recipies for roasting a whole chicken -- which is my personal favorite way to do a bird, for bone-in pieces and 33 recipies using boneless skinless chicken breasts. These latter are just amazing ways to treat the preparation of lightly flavored meat. Purviance has the breasts cooked and used in tasty salads, wraps and sandwiches, as well as as entrees. Personally, I have never cared much for skinless boneless chicken breasts, but I am really keen on doing several of these new approaches. And my wife of many years is delighted with the book, in large part, I suspect, because I do the cooking.
We are really fortunate to live in a time when quality outdoor cooking equipment, combined with exceptional grilling/barbecue cookbooks make outdoor cooking superior, in most ways,to cooking over a stove. But it wasn't always this way. My first grill was an open topped brazier, and good food cooked there meant no ashes on the meat. In my opinion, Weber/Purviance have done the same thing for outdoor cooking as Julia Child did for the indoor approach. They have expanded the culinary experience by providing safe, affordable and reliable cooking equipment and accessories, and giving us recipies and cooking techniques to maximize the flavor potential of food cooked over a live fire.
If one is going to fire up the grill and "do" chicken, why not make that dish as high on the "yummy scale" as possible? Using this book as a guide will enable seasoned (pun intended) grillers and newbies to produce high quality, delicious poultry consistantly.
That is the reason for you to snap this one up!
Thanks, again, Jamie. And Weber!Weber's On the Grill: Chicken & Sides: Over 100 Fresh, Great Tasting Recipes Overview

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French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts Review

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French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts ReviewThis is the fourth book in a series of four and it is a competent companion to the other three books.
It deals mainly with the decoration of finished desserts, lettering and writing with a variety of ingredients (chocolate, fondant etc), marzipan decorations, edible color painting, decoration and exhibition pieces and finished desserts among others.
As it is part of a series you need to get the recipes for the preparations and bases from the other books, especially the first two (bases and fillings). The second part of the book deals with modern desserts (tortes, gateaux) that one can find in patisseries around France. If you live in Europe you might find some of the dessert decorations somewhat dated, as this book has quite a few years on its back. If you live in the USA though, the desserts and decorations here are rarely if ever seen in american bakeries.
The last part of the book deals with exhbition pieces and alone is worth the price of the book. Excellent craftmanship and endless inspiration for the pastry chef.
The book has gloss pages, it is full of colored photographs, depicting both the procedures and the finished products and it has Metric weights as should be expected from a professional book.
The price has decreased recently so it is a great buy for the professional.French Professional Pastry Series : Decorations, Borders and Letters, Marzipan, Modern Desserts Overview

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Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight Review

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Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight ReviewThis is a GREAT baking book. I've tried several recipes already and they were all mouthwatering! So many varieties of baked goods are covered in this book, it's almost like a breakfast baking bible. Every recipe has an "At A Glance" box which tells you what kind(s) of pan you need, how to prep the pan, rising time (if necessary), oven temp, baking time, and difficulty so you can choose recipes based on time requirements, difficulty, etc. Recipes also tell you ahead of time if any advanced prep is required, such as refrigerating overnight.
The only problem I've found thus far is a few editorial errors, such as in muffin recipes that only make a dozen muffins... it tells you to use one muffin pan and put the oven rack in the lower third, but later says to rotate pans from top to bottom and back to front during cooking, which is clearly copied and pasted in every muffin recipe, including the ones that only use one pan. This isn't a huge deal. One glaring error, however, is in the "Streusels, Glazes, Frostings and Spreads" chapter. It appears that whoever edited this book, or possibly the printers, screwed up a couple of the recipes. The instructions for Carole's Favorite Streusel are correct, but then are repeated verbatim for part one of the Almond Crunch Streusel (which makes no sense for the ingredients required). Then under the Butter-Nut Streusel recipe, you can find the correct instructions for part one of the Almond Crunch Streusel. This isn't much of a pain once you realize the error. The Butter-Nut Streusel cannot be made, though, since there are no leftover instructions I could find under any of the other recipes in the section. After skimming through the book, I didn't find a single recipe that requires the Butter-Nut Streusel topping, so again, it's not extremely crucial. Just something to note if you try any recipes containing the Almond Crunch Streusel (I think there's only one). Otherwise, everything else seems to be very clear (with drawings to help out for complicated recipes, like braiding dough, etc). I still give this book 5 stars because I think that the errors I found are insignificant compared to just plain bad recipes you can find in other books. Buy this book, it's really great! Just be aware of that little mix-up with those 2 recipes.Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight Overview

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The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals Review

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The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals ReviewSome of these recipes are decent and I appreciate the advice on grilling fruit, but this book is for people who want unnecessarily elaborate recipes that often only nominally call for a grill. Many of the recipes require one to cook most of the meal on a stove or in an oven and then merely finish it on a grill. Potato pancakes, corn chowder, and burritos should not require a grill. Putting grill marks on a quesadilla does not improve the flavor, it only prolongs the cooking time.
I would have preferred something closer to Alice Waters' veggie books: detailed advice on how to choose and grill a variety of vegetables along with a handful of recipes for each one.
Look elsewhere if you want recipes that actually benefit from the use of a grill. Purchase this book if you absolutely must use a grill for all recipes come hell or high water.The New Vegetarian Grill, Revised Edition: 250 Flame-Kissed Recipes for Fresh, Inspired Meals Overview

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Cookouts Veggie Style: 225 Backyard Favorites - Full of Flavor, Free of Meat Review

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Cookouts Veggie Style: 225 Backyard Favorites - Full of Flavor, Free of Meat ReviewI found the recipes to be simple and yummy. In response to another reviewer,I would like to add that (at least according to Wikipedia) non-animal based rennet is often used in N.American cheese-making:
"There are many sources of enzymes, ranging from plants, fungi, and microbial sources, that can substitute for animal rennet. Cheeses produced from any of these varieties of rennet are suitable for lacto-vegetarians to consume. GMO-Microbial rennet is used more often in industrial cheesemaking in North America today because it is less expensive than animal rennet, whereas cheese from Europe is more likely to be made from animal rennet due to tradition."Cookouts Veggie Style: 225 Backyard Favorites - Full of Flavor, Free of Meat Overview

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Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil Review

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Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil ReviewI wanted to love this book. I am an experienced baker and love the ease of bundt cakes and was excited to have some new ideas. This book has them, plus it is very pretty.
But the real test is the recipes. I have tried 4 recipes from the book and all of them fell short. The cover recipe (Mexican Chocolate with spiced dulce de leche) was my first cake. I love sweets, but this was overpoweringly sweet (2 cups of sugar total to 1-3/4 cups of flour in the batter). The dulce de leche is delicious, but like all dulce de leche, extremely sweet. On top of the cake, it was just sweet on sweet. In addition, the baking soda amount seems to be off (too much); the cake had a distinctly soapy taste. I made the cake for guests, and few people took more than a nibble. It was embarrassing.
The chemical leavening was also off in the cornmeal lime with chile cake and the maple cake--a pronounced aftertaste to both. Sadly, the salted caramel cake--the one I was most excited about--did not rise properly.
Further, I do not think the title is quite right for the cakes in this book. Yes, bundt cakes are much easier to make than other cakes, but the cakes in this collection have many, many steps, including some that need to be taken hours before you even begin baking. For example, a great many of the cakes call for creme fraiche, the author provides the recipe, but it takes several hours before the creme fraiche is ready for use. It's something I (as a more advanced baker) am willing to do, but I doubt that baking novices would. I would hardly classify such cakes as "simple"
This is the second cake book I have recently purchased from Chronicle Books with editing problems; the other was Miette: Recipes from San Francisco's Most Charming Pastry Shop. Both are beautiful books, but if the cakes do not work, than they do not have much use.Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil Overview

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The Great Scandinavian Baking Book Review

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The Great Scandinavian Baking Book ReviewI bought the older hardcover version of this cookbook that was issued in 1988 and there probably is not a lot of difference between the two versions. I highly recommend this cookbook for two reasons.
First of all, it is written by Beatrice Ojakangas who, in my opinion, is the queen of all recipe book writers:) I own a number of her cookbooks and she writes in a very clear, concise way. All of her recipes are accompanied by a cultural anecdote or an informative note or two about the recipe so that you feel that you own more than a cookbook - you gain an insight into the Scandinavian culture and way of life.
Secondly, and just as important, the recipes in this book are simply delicious. They run the gamut from breads and rolls to mouth watering pastries, both sweet and savoury. I had seen the many shapes that Danish pastry came in and they looked somewhat daunting to prepare but, in her book, Ms Ojakangas provides easy to follow diagrams that made them a breeze to shape. Being a chocoholic, I never thought that desserts could be tasty unless they were loaded down with the stuff. I stand corrected!:)
Again, I highly recommend this book. The recipes are delicious and it is an excellent book for anyone who has ever felt daunted by baking. Well done!The Great Scandinavian Baking Book Overview

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Weber's Real Grilling: Over 200 Original Recipes Review

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Weber's Real Grilling: Over 200 Original Recipes ReviewA few years ago, I was given Weber's Big Book of Grilling, and it proved to be a real eye opener into the quality of foods prepared by grilling. Many seem to think that grilling means burning food on an open fire, but this concept could not be further from the truth. The "Big Book" is a comprehensive study of the hows, whys and details of all aspects of grilling. As a result of having and using it, I am frequently asked to cook for friends and neighbors.
Now Weber has issued this book, which is another exceptional exercise in fantastic food preparation. It contains over 200 recipes that are simple and clearly detailed. It contains detailed information on rubs, marinades and sauces. It has step bt step photos of difficult steps like de-boning a leg of lamb, or trussing a chicken, and it has photos on the final appearance of each of the recipied dishes. The instructions could not be easier to follow.
When used in conjunction with the "Big Book", The grilling chef should be able to present a continuous stream of rich, intensely flavorful meals without a glitch. I cannot praise these two efforts enough.
Whether you are an experienced cook, or are considering entering this very rewarding activity, you simply cannot go wrong with this book and its predecessor. You might as well order both at the same time, because if you get this book, you WILL get the other.
Addendum: Since reviewing this fine book. I have become aware of a companion website. It is www.realgrilling.com, and it is a really neat place. Author Jamie Purviance has a series of slide shows with voice accompanyment on cooking techniques and promises to expand them, as well as to add recipes there. I have never seen this approach to supplementing a book with a website, but Jamie's site is really good, and looks to get better. It is not referenced in the book, but folks who get and enjoy the book can add to that enjoyment by going to the website.
Nicely done!!Weber's Real Grilling: Over 200 Original Recipes Overview

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Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Review

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Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads ReviewI don't write a lot of Amazon reviews, but this new book deserves it. I'm not sure I understand all of the science behind the technique, but I love the results. The recipes I've tried so far are the "pot breads," meaning that they're baked in a cast-iron pot with the lid on it, and the results have been impressively crusty loaves, even better than what I get in many bakeries (and far better than anything I can get in the supermarket). But what I think is most interesting is how the author gives so many options for rise time. If I'm busy and can't bake the loaf until the next day, I choose the long rise (anywhere from 4 to 24 hours, depending on the recipe). She is also gives 1- to 2-hour OR 2- to 3-hour rise options. That's what I like when I'm baking bread at home -- options. And as they title claims, there is no kneading involved. Again, I don't really understand the how's and why's here (though the author does explain it), but I really like not having a kitchen counter covered with flour. Yes, sometimes I think kneading can be fun, but most of the time I'm a little too busy for all the fuss (full-time job, teenage daughter, you get the idea). I'm excited to try the pizza dough recipe, because I love making pizza at home. And a friend made the Double Chocolate-Honey Bread (the photo in the book is gorgeous), and wow, it's amazingly good. I really think this book is worth a try.Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads Overview

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How to Grill: The Complete Illustrated Book of Barbecue Techniques Review

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How to Grill: The Complete Illustrated Book of Barbecue Techniques ReviewAt first I almost called this a great basic grilling book. To be honest, I think this book has changed the definition of a "basic grilling book", simply because while it shows the burgers, etc. that most experienced grill cooks know, it also shows other foods that really are a natural for the grill - expanding the envelope of what really is basic. Many different foods are shown, but nothing is redundant and every subtlety in preparation is explained - giving each recipe a reason for belonging. (ie there aren't seperate recipes for hot dog, cheese dog, and chili dog because there aren't 3 different techniques involved).
The layout and format are simply outstanding - done, again, in what seems to be a "basic grilling book" format. Tons of color pictures showing various techniques. You want to know how to grill chicken breasts? Bam! It's right there. Bone-in chicken? Whole chicken? Chicken sate? Chicken wings? All there.
And for the more seasoned cook, there are new things as well. Recipes like rum-cured smoked salmon and turkey pastrami are a few non-everyday recipes that are quite excellent. And yes, I've tried many of the recipes and they've all come out quite well. In addition, there are plenty of notes and comments that will bring any cook to a higher level.
One note, however. I also bought his 'The Barbecue! Bible' book, and it appears that most of the recipes are also in that book as well, albeit not as nicely illustrated and laid out. I still, though, use both quite frequently (the photos on cutting up a whole chicken are just one of the things that are better in this book).How to Grill: The Complete Illustrated Book of Barbecue Techniques Overview

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Adirondack Nightmare: A Spooky Tale in the North Country Review

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Adirondack Nightmare: A Spooky Tale in the North Country ReviewI loved this book and all of the receipe's, especially the michigans! I grew up in the area and this book allowed me to travel back to my roots. Thank you Rebecca and Nick for this wonderful trip down memory lane!Adirondack Nightmare: A Spooky Tale in the North Country Overview

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