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."Saturday Kitchen": Best Bites
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by: Various

April 03, 2008

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.Vegetarian Cooking Without: Recipes Free from Added Gluten, Sugar, Yeast, Dairy Products, Meat, Fish, Saturated Fat
City Travel Guides > Books > General
by: Barbara Cousins

May 15, 2000
Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.
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.The Wines of Burgundy
City Travel Guides > Books > General
by: C Coates

April 02, 2008
Contrary to what the two other reviewers of this book have stated,to me one of the strengths of the book is the tasting notes.
The majority of wine enthusiasts are going to seek out older wines to drink as they appreciate that most good burgundy needs plenty of bottle age before it is at its best.
The book is very well written and represents good value at the price.----------lets face it, you would struggle to buy a half decent bottle of burgundy for the price of this book!!!
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.Weight Watchers Take-out Tonight: 150+ Restaurant Favorites to Make at Home--All 8 Points or Less
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by: Weight Watchers

April 22, 2003
Well, what can I say the title says it all really! This book is brilliant, just like eating from a take-away but without all the fat! Highly recommend it to people who like their take-aways at weekend!
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.The Totally Muffins Cookbook (Totally cookbooks)
City Travel Guides > Books > General
by: Helene Siegel, Karen Gillingham

November 10, 1995
This book does have some interesting recipies, however, there are no picures. I know this is not a necessity, but I like to browse through cookbooks when deciding what to bake. It's also useful to see what they are supposed to turn out like.

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.Charcuterie and French Pork Cookery
City Travel Guides > Books > General
by: Jane Grigson

October 31, 2001
For those liking to understand the skill of pork handling, this is a good book and a worthy reference material. However I have to agree with the previous review and comment on the advances in culinary expertise. For me the use of some ingredients and techniques is a little laboured if excessive and the pork swordery required renders this a book little limp. I've had a few sausages in my time and have to admit that these do taste really good but for this book it's very rare I'll lob out my pork these days. I have to say though that my neighbours really do enjoy my pork, especially on hot summers days on the barbecue so for those special days, I will make the effort and give the neighbours a good treat with some quality porking sausage.

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.Kitchen Heaven: Over 100 Brand-new Recipes
City Travel Guides > Books > General
by: Gordon Ramsay

May 05, 2005
Cover quotes:-
`As seen on Channel 4', over 100 brand new recipes.
'Hellishly Good' Heat - `Ramsay's Kitchen Nightmares' presented viewers with a vision of culinary hell. Now Britain's foremost chef shares the secrets of how it should be done - and allows us a glimpse of `Kitchen Heaven'.

For the large part this is a useful recipe and reference book where `tweaked' basics e.g. `Black Forest Gateau' mingle with the more sophisticated `Cold Chocolate Mousse with Lavender Ice Cream'; 'Puff Pastry Pizza' with `Twice Baked Cheese Soufflés`; `French Onion Soup' with `Smoked Haddock Soup with Quail's Eggs' and `Lasagne' with 'Pheasant Baked with Crepes'.


255 high quality, shiny pages split over 9 main chapters:-
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.Culinary Artistry
City Travel Guides > Books > General
by: Andrew Dornenburg, Karen Page

October 21, 1996
I bought the authors' newer work, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, which describes itself as covering "modern" flavour combinations, whereas this earlier work covers "classic" flavour combinations. It also says in that other book that it ought to be used in conjunction with this earlier work (and also with their work on food and drink matching, What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water).

So, I duly went ahead and got this book too. However, I honestly cannot see anything in this earlier book which warrants getting it if you have the later work, as the later work appears to be a superset ... Read More:
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.At the Crillon and at Home: Recipes by Jean-Francois Piege
City Travel Guides > Books > General
by: Jean-Francois Piege, Lyndsay Mikanowski, Patrick Mikanowski

September 01, 2008
I bought the authors' newer work, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs, which describes itself as covering "modern" flavour combinations, whereas this earlier work covers "classic" flavour combinations. It also says in that other book that it ought to be used in conjunction with this earlier work (and also with their work on food and drink matching, What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water).

So, I duly went ahead and got this book too. However, I honestly cannot see anything in this earlier book which warrants getting it if you have the later work, as the later work appears to be a superset ... Read More:
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.The Secrets of Aga Cakes
City Travel Guides > Books > General
by: Lucy Young

October 04, 2007
This book is simple to follow and produces delectable results - even if baking is not your forte! A must for any cook's library.
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