Book Description
Pitcairn Over 400,000 copies of this treasured classic have been sold since its original publication more than 20 years ago The book that is the definitive guide to a natural lifestyle for dogs and cats is now completely updated and revisedfor the first time in 9 years. Writing with the warmth and compassion that have won them a national following, veterinarian Richard H. Pitcairn and his wife Susan Hubble Pitcairn, noted specialists in chemical-free nutrition and natural healing for pets, show dog and cat owners how to provide the very best in companionship and lifelong care. They now cover environmental matters, including pollutants both inside the home and out, as well as recent hot-button topics, such as Mad Cow disease, Lyme disease, and the West Nile virus. Theyve updated dozens of recipes for delicious and healthful pet food and treats. With a guide to handling emergencies and an in-depth Quick Reference section, they give specific instructions for preventing, diagnosing, and treating a wide range of animal diseases and disorderswith special attention to homeopathic, herbal, and nutritional remedies.
Customer Reviews:
great resource.......2007-10-25
I use this book for my cats, what I like about the book is that it is more that just a book full of recipes for dogs and cats, he really goes in-depth about many diferent aspects of caring for your animal companion. This book is a good guide but ultimately, you have to do what is best for your pet. He does use a lot of grains, but he does give reasons for why this is done, and you can always modify the recipe to suit your needs. There is some inital work involved in the beginning, but well worth the effort.
Dr. Pitcairn's Complete Guide to natural Health for Dogs and Cats.......2007-10-17
UPON READING THIS BOOK I MUST SAY THAT IT IS THE MOST INFORMATIVE AND LOGICAL BOOK ON OUR PETS NUTRITION. WITH MANY RECIPES FOR EVERY PETS PARTICULAR NEEDS. NOT TO MENTION THE INFORMATION ABOUT WHAT IS IN THE PET FOODS THAT WE ARE FEEDING OUR PETS. I WOULD RECOMMEND THIS BOOK TO ANYONE WHO WANTS THE BEST NUTRITION FOR THEIR ANIMALS. FIVE STARS IS NOT ENOUGH TO SAY HOW GOOD THIS INFORMATIVE BOOK IS. LINDA JONES
Owner of a 20 year old Shih Tzu.......2007-10-15
NOTE: The only part of this book that I use is the dog food recipes. I haven't tried any of the home remedies, nor do I want to. That's why I'm only giving the book 4 stars.
I have been feeding my small dog the Doggie Oats recipe (substituting rice for the oats per Dr. Pitcairn's instructions) for the past 10 years. When I first started making her food, my vet and everyone else I knew were very skeptical. Now that my dog is 20 years old (no kidding), I no longer get raised eyebrows about the food. If I ever have another dog she will definitely get a home-made diet. Of course, if you have a large dog you might go broke, but Dr. Pitcairn even has recipes for top-dressing regular dog food if you can't afford to feed all homemade.
I've been doing this so long that it's just part of my routine. Every 2 weeks I make a large batch of dog food and store it in small reusable containers. I keep one in the fridge and freeze the rest. It's easy, my dog loves it, and it's good for her. It's not cheap, but neither is vet care and my dog has needed very little of that.
A Killer of a Book..........2007-10-15
If you are in to homeopathy and want to use such toxins as Poison ivy and belladonna on your beloved pet, then this book is for you. Mine is in the trash can.
I am delighted to have this book!.......2007-10-14
I have 2 dogs and I am not ready to make all of their meals from scratch ...I still need to do more research and read more Whole dog Journals ... but this book is wonderful because it tells me ways I can enhance their lives, what vegetables and grains I can and should not add, wonderful advice to add kelp and bone meal and other healthy things my dogs benefit from ... I also have taken advice from the herbal preparations when my dogs have had problems. This is an interesting and enjoyable book to read and a terrific safe basic written by a vet. I keep this book out all the time and use it often. If you have a cat or dog whom you love, and you want to help him or her live a healthier life, I would highly reccomend reading this book. You can follow the easy recipes or you can just give healthy additions and healthy snacks.
Book Description
With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.
Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.
We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe
Customer Reviews:
Excellent Cookbook.......2007-10-16
If you like cooking, you'll love this cookbook. It is filled with delicious recipes. Everything I have tried out of here has been wonderful. From sugar cookies and homemade brownies to chili, and brandied cream sauces, etc. has been amazing. It has just enough tips to make you feel like a gourmet chef and the advice is great. Worth every penny!!
For those of you who wrote the recipes as "Bland"..........2007-10-01
every experienced cook understands the need to taste their artwork as they work. For those of you who wrote that the recipes were "bland" or "uninteresting" it's your own fault for not figuring this fact out BEFORE you presented the meal to your families. Next time taste Taste TASTE.
Sure, I wouldn't recommend this book to the novice cook (unless you were trying to learn the methodology behind what you were doing).
I've worked at a food magazine before and needless to say the "tasting committee" sounds large, but really it can be misleading. Sometimes only 5 people partake in "blind tastings" just because other people are busy. Remember, you are eating the food. Shape the recipe to your tastes and work slowly and taste everything as you go. If something seems like to much, add half the amount, taste, and work up from there. I'm still giving this book a low review because I also agree with the poor index comments and the overuse of tasters shaping the outcome of the recipe.
The New Best Recipe.......2007-09-29
This is the best recipe book I have ever seen. It tells you the whys of cooking as well as the best ways to achieve desired results.
A new Bible for aspiring great cooks.......2007-09-27
After not cooking for several years because I was single, I found myself cooking for a husband who likes a well cooked meal in the evening. Enter The New Best Recipe. It is interesting to read. It contains information about how to cook and why each particular method works - or doesn't. The authors give a short history about how they arrived at the final best recipe for everything you could cook. The recipes have been dependably excellent.
This is a great book for a bridal shower, or birthday gift for anyone who likes to cook.
love to read this book.......2007-09-04
If you like Alton Brown on the Food Network or if you like Cook's Magazine, you will like this cookbook. It gives you the science behind the recipe; the whys about how certain ingredients are better than others and how they came to settle on a particular recipe. If you don't want to read the details, just do the recipe knowing that somebody else took the time to figure out the best methods. I love just flipping through the book to read it. I've learned a lot already.
Book Description
Tom Fitzmorris is uniquely qualified to write about the food of New Orleans. Born in the Crescent City on Mardi Gras, he'd never left his favorite town for more than three weeks at a time--that is, until Hurricane Katrina struck and Tom and his family were forced to evacuate.
Prior to the disaster, Tom was just putting the finishing touches on his magnum opus: a collection of recipes for the best of New Orleans food gathered and developed over more than 30 years spent reporting eating in the Big Easy. In addition to his weekly restaurant review column, which has been published continuously for 33 years, Tom is best known for his daily 3-hour radio show, "The Food Show," broadcast every afternoon on WSMB.
With New Orleans Food, Tom presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients. From small plates (Shrimp Remoulade with Two Sauces) to main courses (Redfish Herbsaint, Root Beer-Glazed Ham) to desserts and drinks (Bananas Foster, Beignets, and Cafe au Lait), these are dishes both elegant and casual, traditional and evolved. Whether you are nostalgic for the taste of New Orleans or simply love good food, New Orleans Food should find a place on your cookbook shelf. Now every Monday, everywhere, can be red-beans-and-rice day.
A portion of the profits from the sale of this book will benefit New Orleans recovery efforts.
Customer Reviews:
One of the best!.......2007-06-20
I'm a transplanted Louisianan living in the Northeast (though everyone keeps insisting Maryland is the south)! I recently made a couple of recipes from the book for a New Orleans brunch I hosted for some picky eaters (me being one of them). The food was outstanding and the recipes were fairly easy to understand and prepare. Along with my River Road Recipes cookbooks, this one is quickly becoming a favorite.
Great sampler of New Orleans cuisine.......2007-05-07
This is a wonderful cross-section of the cooking of New Orleans. As a native New Orleanian, I can certainly attest to that. The recipes run the full spectrum of easy to hard and a wonderful history of each dish is provided. I made the easy recipe Heavenly Hash and it reminded me of the candy that was sold at DH Holmes department store. The Texans out here ate it up. I also have prepared a roasted asparagus dish that was EASY and FANTASTIC. Something that needs to be mentioned is that Mr. Fitzmorris is a great everyday chef, he has provided many recipes that he has concocted himself. I really enjoyed his Peanut Butter bread recipe. I highly recommend this book to anyone interested in eating GOOD food.
home run.......2007-02-18
Tom Fitzmoris knows his stuff. I've read his columns/blogs/whatever he was writing, since the 1980s. We used to attend (not together) Thursday night wine tastings sponsored by a NOLA shop, and he was always interesting. The only thing I've tried from this book is chicken livers w/ bacon & pepper jelly (p.57). It was just wacky enough to get my attention. And delish! More pages are dog-eared to try once my new kitchen is finished. The book is also a good read for those who like good food. It's like cooking porno.
EASY, SIMPLE, AWESOME.......2007-01-18
THIS WAS MY FIRST ONLINE PURCHASE WITH AMAZON AND IT WAS EASY, SIMPLE AND WAS DELIVERED ON TIME AWESOME. THE BOOK WAS A GREAT GIFT FOR MANY FAMILY MEMBERS WITHIN THE CITY OF NEW ORLEANS. THANKS.
good authentic cookbook.......2007-01-11
Tom Fitzmorris definitely knows New Orleans' food. As a native New Orleanian, I appreciate access to his recipes.
And with a portion of the proceeds going to charity, it helps support our city.
Everything I have made so far has been delicious.
The crab cakes and the jambalaya with oysters are my favorites.
Book Description
Welcome to New England...a land of stately lighthouses and craggy coastlines; of white church steeples and breathtaking fall leaves; of friendly country stores and romantic old inns; of winding mountain lanes and thriving cities. And from this glorious setting, over 500 recipes have been collected to capture the marvelous cuisine of the New England states of Rhode Island, Connecticut, Vermont, Massachusetts, New Hampshire, and Maine.
One hundred and seven of New England's most popular cookbooks have been selected to contribute their favorite recipes to this remarkable collection, Each chosen recipe is a time-honored, proven favorite that typifies New England cooking.
Included are famous New England recipes such as Seafood Chowder, Lobster Stew, Steamed Clams, New England Boiled Dinner, Mulled Cider, Indian Pudding, Molassas Cookies, Cranberry Chutney, Beach Plum Jelly, and of course, Boston Baked Beans and Stemed Brown Bread. Also there are outstnading recipes ranging from traditional to trendy, including microwave, low-cal, crockpot, cooking on the grill, do-ahead, gourmet and quick-to-fix recipes for today's cooks.
These favorite recipes are complemented by photographs and interesting quips about the history, food, and folfklore of New England.
Let these superb recipes from outstanding New England cookbooks invite you into delightful, delicious New England...The Best of the Best from New England.
Book Description
If there are beans and corn on the stove, a stack of blue corn tortillas nearby, and a ristra of dried chilies against the wall—then you must be in a New Mexico kitchen! Be forewarned: the pungent aroma of roasting chilies and simmering salsas will likely send your senses into a frenzy. And when you taste the resulting dishes, you will quickly understand why the popularity of one of our country's oldest cuisines is rapidly spreading across the country.
Best of the Best from New Mexico will introduce you to a variety of these lively, spicy dishes that bring a new meaning to the word taste. Fifty-six of the leading cookbooks from the Land of Enchantment have contributed their most popular recipes to create this outstanding collection. New Mexico's unique cuisine is captured in such southwest favorites as Blue Corn Meal Pancakes, Jalapa Hamburgers, Tequila-Lime Grilled Chicken, Mexican Cream with Strawberries.
Customer Reviews:
really outstanding.......2006-05-18
I actually own ALL of this pair's terrific 'best of' series (or, me and the bank anyway)....and they are great at culling out the really local flavor from zillions of local cookbooks, to truly include THE BEST in each of their books. Well done ladies - wish I had thought of it myself!! I hope you don't have to BUY the hundreds of cookbooks from each state- what a great job to have them SENT to you....but everything I really wanted in the New Mexico book- a near neighbor to me, and one I have visited a few times- but not often enough!
A compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures .......2003-08-11
Part of the simply outstanding "Best of the Best" state related cookbook series from Quail Ridge Press, Best Of The Best From New Mexico Cookbook is a compilation of recipes drawn from a variety different cookbooks showcasing New Mexico's culinary traditions and treasures of this southwestern state. From Gazpacho (Cooking at the Natural Cafe in Santa Fe); Zuni Succotash (Southwest Indian Cookbook); Burgundy Venison Steak Tips (Sassy Southwest Cooking); and Chicken Tacos with Avocado (Beyond Loaves and Fishes); to Ruidoso Winner (Savoring the Southwest); Bavarian Apple Torte (Recipes from the Cotton Patch); Applesauce Cake (Billy the Kid Cook Book); and Berry-Pecan Flan (The Santa Fe School of Cooking Cookbook), each easy-to-prepare recipes has a complete list of readily acquired ingredients and step-by-step preparatory instructions. A kind of "sampler" cookbook, one of the best features is the section devoted to listing each cookbook represented in this culinary collection, including their respective publisher's contact information for obtaining the originating cookbook for any particular recipe that has proven to be an especial family favorite. Indeed, all dedicated kitchen cooks and fans of regional cuisines should visit the Qual Ridge Press website for a complete state-by-state listing of their "Best of" cookbooks.
Amazon.com
John Martin Taylor is one of the cooks and writers devoted to preserving traditional Southern American cooking and to reviving interest in it. He is also creatively talented in the kitchen. Taylor, known as "Hoppin' John," focused on the traditions of the South in an earlier book, Hoppin' John's Lowcountry Cooking. In The New Southern Cook, he offers regional dishes gathered from local chefs and cooks from Texas to Appalachia, in addition to his own great cookin'. With the background Taylor provides, you'll appreciate dishes from Virginia's Peanut Soup to Peanut Hummus, and Deep-Fried Turkey Breast to Banana-Fried Sea Bass. Noting that cooking evolves as a living thing, he considers Green Tomato Soup and Tequila-Glazed Pork Roast as legitimate and Southern as Carrots in Ginger Ale and Crab Cakes. A wine aficionado, he provides recommendations with many dishes, but suggests beer or lemonade with barbecue!
Book Description
What's cooking down South? "Hoppin' John" Taylor has traveled from Hilton Head to Galveston to find out. He's collected more than 200 authentic southern dishes, the best of the old and the new, from the finest private homes in Charleston, a classic Creole restaurant in New Orleans, and the recipe files of the great chefs and cooks in kitchens from Dallas to New Orleans, complete with wine notes. From easy Shrimp Gumbo and old fashioned grits to Country-Fried Steak with Mashed Potatoes and Gravy; from Crab Cakes with Black Bean relish to Green Tomato Soup, the recipes will introduce you to the varied, energetic, often surprising cuisine of today's South; food that nourishes both the body and soul.
Hoppin' John makes sure each recipe is easy to prepare and there are no hard-to-find ingredients. The book features contributions from purveyors of high quality food products being produced in the South, new interpretations of classic dishes, and some unlikely sources, like the Lebanese population in Jacksonville, Florida. A series of sidebars throughout the book feature food producers, chefs and unusual ingredients, providing entertaining reading as well as delicious recipes.
Customer Reviews:
The not-so-Southern Southern cook.......2004-01-06
I'm from VA and currently live in NC. I'm not saying that I've seen it all or eaten it all, but many of these recipes I felt were a little on the stuffy side and not true Southern food at all. I was pleased to see the Magnolia Grill represented, along with some other fine NC restaurants, but overall it was disappointing. If you want a true Southern cookbook that is wonderful, please try The Gift of Southern Cooking by Edna Lewis and Scott Peacock. WONDERFUL!
Amazon.com
"This is a book about what we eat in America," says David Rosengarten in his cookbook It's All American Food. For Rosengarten, author of The Dean & Deluca Cookbook among others, this means ethnic specialties like Eggplant Parmigiana and Shrimp Egg Foo Young; regional dishes, such as Philly Cheesesteak, plus barbecue, including Carolina Pulled Pork Shoulder with Two Sauces; and classic American fare like his Best Buttermilk Pancakes and The Ultimatre BLT, which transcends cultural boundaries. Offering more than 400 recipes for coast-to-coast favorites, Rosengarten is at pains to show that our cuisine is endlessly (and admirably) elastic, embracing and transforming traditional, sometimes exotic fare into something distinctly American for which we need not apologize. If he labors this point, Rosengarten has nonetheless done readers a great service in collecting so many characteristic recipes, which have often lacked the thoughtful treatment supplied here. This can mean tweaking more dubious (or degraded) recipes, lightening, for example, General Tso's chicken, or simply finding model formulas, like those for his cobb salad and macaroni and cheese (his recipes sometimes call for convenience ingredients, like banana pudding mix, that signify authentic versions). His section on regional favorites is a mini-guide to the best local dishes from New England to Hawaii, while his ethnic explorations present the food of virtually every group to have settled here--dishes that have gained acceptance, usually, through restaurant interpretations. Rosengarten has, of course, also eyed sweets, and treats such as tiramisu and New York cheesecake are also accounted for. With useful technical illustrations, ingredient notes like Spanish Paprika, and informative asides such as The Perfect Spatezel Method. --Arthur Boehm
Book Description
American food is no longer just steak, potatoes, and apple pie.Over the past 50 years, dishes that were once exotic have become essential parts of the American menu.Here, for the first time, David Rosengarten has created a definitive cookbook of truly American favorites, ranging from coast to coast, back into the past, and into the cuisines that have merged with the American mainstream in recent decades. Rosengarten places authentic Cajun recipes alongside the sizzling Cuban specialties of Miami.He unveils the mystery behind Philly cheesesteak sandwiches and Maryland crab cakes.He retrieves American classics like chicken pot pie and tuna melt from Junior League cookbooks and restores them to their glory.From breakfast, where he gives the secrets for perfect scrambled eggs, bacon, and hash browns, to an array of indulgent late night desserts, David Rosengarten has written an unpretentious and accessible adoration of the American kitchen. This celebration of our nation's wonderfully varied cuisine belongs on every home cook's bookshelf.
Customer Reviews:
The best of the food you remember from childhood.......2006-05-10
German food isn't like German-American food. Italian food isn't -- or at least wasn't, while many of us were growing up -- very much like Italian-American food. And the Chinese food that we experienced when we were children, the Pu-Pu Platters that we thought were so wonderful, is nothing like the food that Chinese people eat in China.
But that sure doesn't mean it's bad.
The disadvantage to Americans' increased food sophistication is that we look down upon the non-authentic versions of ethnic food. Yet, when our immigrant ancestors got here, they discovered that they couldn't get many of the ingredients they needed; they made do, and often those dishes became traditions in their own right. In this book, Rosengarten celebrates the "new American" foods, many of which have evolved from their genesis in some other land. But that's only part of the book.
There's three sections: Ethnic America, Regional America, and Classic America. The first covers what are arguably the best (or at least best-known) of 18 different areas, such as Italian, Russian, Indian. That's about half the book. Regional America tells you how to make the food popular in different areas, such as New England Clam Chowder or Collard Greens with Ham Hocks. The final section has recipes for our general "traditional American" recipes, such as mac-and-cheese or the ultimate BLT.
It's a good premise for a cookbook, sure. But what makes it superb is that these are Rosengarten's recipes. I have several of his cookbooks, and I'm a devoted fan. His explanations actually *explain.* He tells you what you need to know, but never becomes pedantic.
And man, can he cook. These aren't pale, tepid imitations of the bad spaghetti-and-meatballs you got from a steam-table buffet. They're the foods you recall with great fondness from your childhood. I just finished making a quick lunch for four, from his Chinese-American choices: broccoli in oyster sauce, plus kung pao chicken. His Kung Pao uses several kinds of pepper: black pepper, chili paste with garlic, and dried red peppers. (Not to mention hoisin, 8 cloves of garlic, and other tasty stuff.) The layers of heat make a real difference... and this may be one of the best kung pao chicken dishes I've ever eaten.
This is an inexpensive book, and I like it a lot. It has no photos or illustrations, which I realize is a downside to some people. I don't find that to be a problem since these are foods that I'm familiar with, at least in their restaurant incarnations.
I'm sure I'll be turning to this cookbook often. Recommended.
A New Classic.......2006-03-28
This book is just... GREAT! There are not only American recipes, the book includes foreign recipes (adapted) as Russian, Mexican, Spanish or from Asia. Hey people, are you looking for a good and complete book of recipes? This is your book. I liked it very much, it sounds strange isn't? I'm not the author! ha ha. It's true, it's very good.
Great classroom resource!.......2005-08-29
I'm a chef and I used David Rosengarten's great culinary ride through the USA as a valuable tool in teaching American Regional Cuisine at the local community college. He did his homework! Since I've lived all over this country, it was a stroll down memory lane and such fun to see how he zeroed in on some of the eccentric but really tasty dishes that make American cuisine so unique. Sure we all eat hamburgers, hot dogs and pot roast, but if you go to Cincinnati, you have to try the five way chili; or headed for Chicago; don't miss the deep dish pizza. Mr. Rosengarten's recipes are right on the mark
Best cookbook ever.......2005-02-04
This is my favorite cookbook in the world. Just ask your friends their favorite dish from childhood, pick up this book and make an incredible version better than anything your mother or the local Chinese restaurant ever saw. Egg Foo Yung, Shrimp with Lobster Sauce, Chicken and Dumplings, tacos you name it. Yumm.
a cookbook with no photos?.......2004-11-25
I bought this cookbook as a gift for the mother of French exchange student who was interested in American cooking. While it does give a good overview of many "American" dishes, I was disappointed that it has no photos or illustrations. It's also very awkward to use a book w/this type of binding in the kitchen. I would recommend this book if you want a readable overview of "american" recipes ("american" because most of the recipes are derived from international and ethnic origins, but not if you want a nuts and bolts cookbook.
Average customer rating:
- Another excellent book in the series!
- Hype
|
Best of the Best from New York: Selected Recipes from New York's Favorite Cookbooks
Manufacturer: Quail Ridge Press
ProductGroup: Book
Binding: Plastic Comb
 General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
Middle Atlantic
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 1893062279 |
Book Description
New York cooking is nothing less than fabulous! In this remarkable cookbook, over 400 recipes have been selected to bring you the essence of New York cuisine, one tasty dish at a time.
Imagine having prominent chefs, popular restaurants, junior leagues, plus a variety of other superb New York cooks, each offering delicious samples of their particular cooking style and taste all in one book! Sixty-seven popular cookbooks from all over the Empire State have contributed their favorite recipes to this outstanding collection. There's everything from Cappuccino Parfaits to Bronx Duck, and practically a whole chapter on cheesecakes! Ah, the delicious diversity!
Best of the Best from New York is the thirty-first volume in the acclaimed Best of the Best State Cookbook Series. Each of these culinary travelogues includes photographs, illustrations, and interesting quips about the history, folklore, and food of each featured state. The Catalog of Contributing Cookbooks sections provide a description of each contributing cookbook plus ordering information-a treasure for cookbook collectors.
Enjoy tasting your way through the Catskills, over Niagara Falls, throughout the Finger Lakes region, down in the Hudson Valley, into New york City and its boroughs, and all the way through the Hamptons-it's all fantastic!
Customer Reviews:
Another excellent book in the series!.......2006-02-08
Congratulations to the ladies who thought up the idea of combining the best recipes from cookbooks from every state, then listing the cookbooks they got their recipes from at the back of their own book. Instructions are included on how to purchase the referenced books, with addresses and/or phone numbers, as well as accepted methods of payment. (The prior reviewer didn't make note of this; seems like she has "sour grapes" because she didn't think up the idea herself!) It's a great way to not only sample the best foods from an area, but also "test run" a myriad of cookbooks before you decide whether or not to buy any of them. As usual, a wide range of different recipes was presented, and I have yet to be disappointed in any that I've tried. This is one of my latest additions to my "Best of the Best" collection, and my only disappointment was that, although every area of the State of NY was represented, there weren't more recipes from NYC...but then again, that would be an entire book in itself, which I hope the editors consider adding to their series! My one suggestion is that the editors include the number of servings in every recipe - something that is often overlooked and leaves me guessing.
Hype.......2005-12-13
What a racket these 2 women have. They send out letters of recipe request to restaurants, and authors, put these recipes in their books and reap all the rewards. The chefs, cooks, and cookbook authors used in the book get absolutely nothing for their contributions.
Book Description
Mark Bittman’s New York Times column, “The Minimalist,” is one of the most frequently clipped parts of the paper’s Dining section. For Bittman’s millions of fans who regularly pore over their clippings, here is reason to rejoice: A host of Bittman’s wonderfully delicious and easy recipes, 350 in all, are now available in a single paperback.
In sections that cover everything from appetizers, soups, and sauces to meats, vegetables, side dishes, and desserts, Mark Bittman’s Quick and Easy Recipes from The New York Times showcases the elegant and flexible cooking style for which Bittman is famous, as well as his deep appreciation for fresh ingredients prepared with minimal fuss. Readers will find tantalizing recipes from all over, each requiring little more than basic techniques and a handful of ingredients. Cold Tomato Soup with Rosemary, Parmesan Cups with Orzo Risotto, Slow-Cooked Ribs, Pumpkin Panna Cotta—the dishes here are perfect for simple weeknight family meals or stress-free entertaining.
Certain to appeal to anyone—from novices to experienced cooks—who wants to whip up a sophisticated and delicious meal easily, this is a collection to savor, and one destined to become a kitchen classic.
Customer Reviews:
"The Minimalist Cooks" v2.0 is a great value.......2007-05-27
This book appears to be contain the recipes from two previous NYT recipe compilations by Mark Bittman, "The Minimalist Cooks Dinner" and "The Minimalist Cooks At Home", possibly along with some new material (the cover copy also says it contains "The Minimalist Entertains", which I never got). I no longer have my copies of those Bittman books, so it is hard to certain. Since those collections were $25 hard backs and this is a $19 trade paperback, the savings are obvious, and any Bittman fan who doesn't have the "Minimalist" books will want to pick this up posthaste. The one draw back is that the design for this collection isn't as plush - no food photography, and no shiny pages. I also can't say how much overlap exists between the NYT "Minimalist" columns and "How To Cook Everything", since I don't have the Big Book (I was doing fine with the two "Minimalist" collections I had before they were lost in a move). Readers with a limited budget or minimal shelf space may need to compare this book with HTCE (and possibly "The Greatest Recipes In The World") to see if they really need or want this book.
But boy, I sure did like my two "Minimalist Cooks" collections, so I am delighted to have this compilation. Bittman makes even formidable sounding dishes sound approachable and his calm, spare, economical style makes me want to break out the pots and knives and have at the recipes without delay.
Some people might bridle at this as another "repackaging" of the Bittman brand name, but this particular collection just makes me happy.
Amazon.com
From the late 1950s through the '80s, Craig Claiborne was the food editor of The New York Times. As such, he was instrumental in acquainting Americans with the world's great dishes in recipes that worked. These appeared not only in his columns but also in the landmark cookbooks he authored, including The New York Times Cook Book and the Craig Claiborne's Favorites series. The Best of Craig Claiborne, written with longtime collaborator Pierre Franey, culls more than 1,000 of these recipes--dishes created by celebrated chefs and accomplished amateurs who famously trekked to Claiborne's home to share their cooking expertise. Claiborne fans and cooks wanting a globe-spanning selection of outstanding recipes will welcome the book.
The remarkable recipe range touches all menu bases--from appetizers, soups, luncheon dishes, and pastas, to entrees of all kinds, breads, sauces, and of course, desserts. Exemplary versions of traditional favorites such as roast chicken with mustard sauce, southern biscuits, chili, and linguine with clam sauce are presented alongside newer culinary canon members, such as Vietnamese grilled pork patties in lettuce leaves, braised Chinese mushrooms, pozole, poori, and sushi, among similar specialties. With signature dishes from Alice Waters (her goat cheese and prosciutto calzone recipe is a standout), Jacques Pépin, and Bernard Clayton (among others), and Claiborne's anecdotal sketches of dishes and their cooks, tips, and--above all--precise yet accessible recipes, the book should work for all palates and for cooks at all levels of expertise. --Arthur Boehm
Book Description
The Best of Craig Claiborne is the very best, indeed.
From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen.
As food editor of The New York Times from the late fifties to the late eighties, Craig Claiborne has shared his passion for food with readers through his columns and more than twenty cookbooks. For this new collection, Claiborne's longtime editor, Joan Whitman, has selected the best recipes from Craig Claiborne's The New New York Times Cookbook (co-authored with Pierre Franey) and three other classic cookbooks, Cooking with Craig Claiborne and Pierre Franey, Craig Claiborne's Southern Cooking, and Craig Claiborne's Gourmet Diet.
Among the distinguishing features of Craig Claiborne's culinary genius is the inspired way he marries flavors from all corners of the globe. As a gregarious host with a voracious curiosity, he has welcomed the world's finest chefs into his kitchen and has devoted himself to exploring authentic combinations of exquisite flavors. The result is the diverse repertoire that helped to revolutionize American cuisine.
The delicious recipes in this peerless collection range from classic American regional dishes like Southern Fried Chicken, Jambalaya, and New England Boiled Dinner to international delights such as the Mediterranean fish soup Bourride, Vietnamese Grilled Lemon Duck, Curried Thai Shrimp, Yakitori (Japanese Skewered Chicken), Cassoulet from France, Paella from Spain, Tangy Chinese Noodles, Ossobuco Milanese, Indian Keema with Peas, and Caribbean-Style Stuffed Crabs. These dishes represent the creative contributions of renowned chefs and gifted home cooks with whom Claiborne has maintained an active culinary correspondence for many years.
Particularly noteworthy here are the immeasurable contributions of the late Pierre Franey. The former chef of the acclaimed Pavillon restaurant in New York and author of the New York Times 60-Minute Gourmet series, Franey collaborated with Claiborne to expand the frontiers of fine cooking. Working as a brilliant team for more than twenty years, the two master chefs developed a culinary repertoire that rivals any in the world.
Cooks everywhere will be delighted to find the most sophisticated recipes, from the ethereal coulibiac of salmon to traditional chocolate truffles. How- ever, as Claiborne himself says, "It is certainly not all foie gras and truffles." The recipes range from simple to stunning, with flavors both robust and delicate, and are never beyond the grasp of most home cooks.
The Best of Craig Claiborne contains an abundance of practical and enlightening advice and down-to-earth meals that often make use of leftovers and less expensive ingredients. In addition, many of the recipes have been updated to include low-fat alternatives.
The Best of Craig Claiborne is a celebration of the world's culinary masterpieces that belongs in every cook's library.
Customer Reviews:
One of the best ever!.......2006-08-17
I'm a passionate cookbook collector, and I constantly scour the internet to find intriging books. This Claiborne book has to be one of the best I've ever found. Fabulous and unique recipes, many with little stories about where they came from. Wish there were more. One disappointment though was only finding 3 by Danny Kaye. More would have been great. It's very hard to find any of his recipes.
Lots of High Quality Bang for Your Buck in this Book.......2004-03-09
This book belongs to a special class of cookbooks where you get a whole lot of recipes for a low price per recipe. These books are not like `The Joy of Cooking' or `James Beard's American Cookery' where you get a lot of advice on cuts of meat, types of potatoes, and techniques for making an especially good pie crust. This type of book contains mostly bare bones recipes. They are one of the most common to find on the discount pile in the Borders foyer.
But, this book is a little different from most books of this class.
First, it is a collection of recipes from Craig Claiborne and Pierre Franey, and that is something special. As Paul Prudhomme states in his introduction, Craig Claiborne is one of the three most influential figures in American culinary writing in the last fifty years, along with James Beard and Julia Child. I suspect Claiborne's influence worked as much or more behind the scenes and may be less durable than the works of Beard and Child. What was public was almost entirely done in daily newspaper columns and reviews. Much of his other work was in the support of charity events and in the support of the careers of up and coming journalists such as Jim Villas and chefs such as Jeremiah Tower.
Second, this collection gains cachet by being the best of newspaper columns in the New York Times. Some very discerning editors picked them over at least twice. First, they were selected to appear in the paper. Then, they were selected from the best of these to appear in this book.
Third, the variety of dishes in this book is outstanding. The range of dishes is far better than, for example, a collection of 1000 Chinese dishes or the best 800 Jewish recipes. These come from around the world, from some of the best chefs in the world. My favorite finds are recipes culled from Danny Kaye, who has the reputation of being quite literally one of the finest Chinese cooks in the world, in his time. The sad fact is that the only remains of that talent are in the occasional recipe in collections such as this.
Fourth, unlike earlier large `New York Times' cookbooks edited by Claiborne, these recipes contain headnotes citing the source of the recipe and tips on their execution. The book also gives an excellent index of recipes by contributor, which is the way in which I was able to locate the recipes from Mr. Kaye. I'm certain these headnotes came from the newspaper articles in which the recipes were embedded.
If you like to have access to a large variety of dishes but do not wish to have a large cookbook library, this is the book for you. The closest competitor to this book may be `The New New York Times Cookbook' that has even more recipes, but no headnotes. This was my first cookbook and I believe every recipe I made from it was sound.
Highly recommended for all, especially those with a budget.
Must have cookbook.......2003-06-14
When in doubt about a particular recipe, I always turn to this book. Litterally a thousand classic recipes that always turn out to perfection. A must have.
Best Of Craig Claiborne: 1000 Recipes from his New York Time.......2000-05-12
The recipes in this book are easy to use and wonderful. They cover every topic, as a basic cookbook, without going into technique. I had been hoping to have the same format as the columns had been; a complete menu idea, but that is the only disappointment in the book. It is "one more" basic cookbook for my shelf, but certainly a good o ne.
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