43% Off Discounts: Purchase Cheap The Barefoot Contessa Cookbook Review

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The Barefoot Contessa Cookbook Review

I had people for dinner a few nights ago, and no one can stop talking about the wonderful results. I tried the Indonesian Ginger Chicken, and it sure was tasty. I followed her easy directions, and marinated the chicken overnight-- which is a real lifesaver, since you're not in the kitchen, seasoning, while everyone else is gossiping in the living room. I love recipes where you can prepare ahead, and just pop them in the oven when you want to eat. That seems to be the focus of Ina's book-- have fun with whomever you're entertaining, while a scrumptous meal cooks in the oven. The only thing I would do differently with the Ginger chicken is to buy pre-minced garlic and ginger. Doing it yourself takes forever because of how much is called for in the recipe. All in all, I think this book is terrific, and I've read through each recipe many times, simply imagining the tastes and looks of the food. It's so well put together, and I think Ina owes much of the book's success to the wonderful photography. This is the kind of cookbook you pick up to read just for fun, even if you're not planning to use it that day. Great job! Buy this now!

The Barefoot Contessa Cookbook Overview

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43% Off Discounts: Purchase Cheap Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (Fabulous Recipes and Easy Tips) Review

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Barefoot Contessa How Easy Is That: Fabulous Recipes & Easy Tips (Fabulous Recipes and Easy Tips) Review

I didn't think it was possible to be disappointed with anything Ina Garten is associated with, but I guess there's a first time for everything. I loved her last book (Back to Basics), but this one just fell flat for me for a few reasons:
1. The recipes aren't neccesarily easy, especially when you have to search for some of the special ingredients (duck fois gras, Tate's Bake Shop chocolate chip cookies, Fox's U-Bet chocolate syrup, etc.). Also, "good ketchup such as Stonewall Kitchen"?!? There were just too many instances of blatantly trying to advertise other people's products. I think the only people who will have no trouble finding these specialized ingredients live in New York City, East Hampton or near a Whole Foods store (which for me is a 2 hour drive).
2. Some of the tips are not realistic for regular cooks, especially in these tough economic times (having 2 dishwashers!?!?!). Sure, I'd love to have 2 dishwashers in my kitchen, but unless you regularly host dinner parties with > 10 people or you run a catering business out of your house, what's the point? And who has room in their kitchen for that?
3. Unlike Ina's other books, none of the recipes here made me want to drop what I was doing and start cooking. Also, Ina's other books have included a chapter on breakfast foods, so I was sad when I saw that this book did not.
The book was not a total disappointment. As always, the pictures and layout of the book were beautiful (although I didn't understand the full page individual photos of each of Ina's friends). Also, some recipes, such as Lemon Chicken Breasts, Ultimate Peach Ice Cream and Old Fashioned Banana Cake are really good.
I'm still a big Ina fan and I'll continue to buy her books. I guess not everyone can hit a homerun everytime they step up to the plate.

Barefoot Contessa How Easy Is That: Fabulous Recipes & Easy Tips (Fabulous Recipes and Easy Tips) Overview

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60% Off Discounts: Lowest Price I'm Just Here for the Food: Version 2.0 Review

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I'm Just Here for the Food: Version 2.0 Review

If you like "Good Eats," you're bound to love this book. In this volume, Alton Brown goes into the how and why of cooking to help you understand the process involved. Any cookbook can tell you , for example, to sear a piece of meat. This book explains why you sear a piece of meat (and its not what you might think), why cast iron is the best cookware for searing it, and what happens if you mess up. All this is done with the same off-beat style as Alton displays on his Food Network TV show.
The illustrations and examples are priceless. Who else would explain polyunsaturated fats by using pictures of shopping bags and dead rats? The recipes (about 80) are easy to follow, and each builds on the one before to give you a good understanding of the techniques involved. The aim of this book is to free you from your dependence on recipes, so that given a set of ingredients, you can create, if not a culinary masterpiece, at least -- dare I say it-- good eats.
Just a note about the arrangement of the book. Unlike most cookbooks, this volume isn't arranged by ingredient. Instead, it is divided by technique, in keeping with the author's goal of teaching the basics. Also, you won't find any cakes or cookies here. This book is about "cooking" the foods as they come from the plant or critter involved, rather than "making" food from the raw materials. (As AB puts it, "I didn't make the steak, I made the steak better.") Stuff you "make" is planned for the next book.
My only gripe about the book is that the typeface is a tad small for my tired old eyes. And the pages, pleasantly heavy as they are, aren't coated so they might tend to soak up grease. That isn't much of a problem, because this book really isn't meant to be read next to the stove anyway. Read it in a comfortable chair and prepare to achieve enlightenment. Yes, you too can be a briner.

I'm Just Here for the Food: Version 2.0 Overview

Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen.The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking.

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43% Off Discounts: Lowest Price Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes (Food Network) Review

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Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes (Food Network) Review

I really wanted to LOVE this book, I really did. I'm such a huge fan of Guy Fieri's "Diners, Drive-Ins and Dives" television show, and I've been hoping he'd come out with a cookbook containing recipes featured on his shows.
I'm a sucker for great road food, and often go out of my way to try a "hole in the wall" diner. Guy has traveled the US highlighting exactly the kinds of places I love to visit. His show on Food Network is loads of fun. No one can describe food like Guy, with his blend of humor and killer adjectives.
The humor doesn't translate all that well in print, and the jokes just aren't that funny. But I didn't get this book for the jokes -- I got it for the recipes.
The recipes that are included are OK -- but if you're a fan of the show, don't expect to find very many of the dishes Guy spotlighted. There are a few (the Cap'n Crunch French Toast from the Blue Moon Cafe in Baltimore, for example), but the bulk of the recipes are "new."
It was more than a little frustrating to read about the wonderful dishes in Guy's descriptions of the restaurant, only to find few recipes for any of them. While each establishment is represented by a recipe, almost none of the recipes are described in the narrative.
For example, Baby Blues Bar-B-Q in Venice, CA -- Guy waxes rhapsodic over the "killer mac and cheese made from four cheeses" and "grilled corn with chipotle-poblano butter and cotijo cheese sprinked on top." The featured recipe: sautéed okra. Huh?
That's not to say these are not GOOD recipes -- in fact, most of them look pretty darned tasty. And if your expectations don't include recipes for dishes featured on the show, these will be just fine.
As a travelogue, it's probably OK, too. And maybe that was its intended purpose, rather than a "cookbook." Or maybe it can't really decide what it wants to be.
But if you're like me, you might be a little disappointed that the dishes included in the book are NOT the ones that made your mouth water when you watched the show OR read about them here.

Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes (Food Network) Overview

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