Book Description
Acclaimed historian and storyteller Randy Lee Eickoff returns to Celtic mythology with a modern translation of one of Ireland's most thrilling legends.Handed down by seanchai, who have sung this story as part of a boisterous oral tradition since the 8th century B.C., The Ulster Cycle was first written down in the 7th century by Medieval monks.From these illuminated manuscripts and the parchment copies that followed, came Fled Bricrend, the Cycle's most important tale, and one of the most exiting and vital mythos to come out of Ireland. The Feast picks up where Eickhoff's last translation, the acclaimed novel The Raid left off. AUTHORBIO: Randy Lee Eickhoff is an award-winning novelist, essayist and poet who has received grants from the National Endowment for Humanities.He is the author of Bowie, The Fourth Horseman and The Gombeen Man.Randy Lee Eickoff lives in El Paso, Texas.
Customer Reviews:
Glad I'm not the only one who was disturbed by these books.......2006-08-21
When I discovered that an author had "re-done" the irish myths and legends with modern writing, I thought "wow, what a great idea, I'll buy some". I got two of the novels, and unfortunately, they're both filled with loose women, filth, and fart jokes. The original Celtic myths lend their characters a regal elegance that Eickhoff has completely passed by. The roman's described the celts as being overly higenic and vein in their appearances. Eickhoff describes them as being dirty, smelly and lude. Also, the ancient Celts had more respect for their women then other ancient cultures, yet the women in Eickhoff's novels are nothing more than objects. Another thing that disturbed me was the way that some of the character's personalities seem changed. Hero's and other characters tend to act cowardly.
R-rated children's lit........2004-10-14
It is amazing that someone with such knowledge of a dead language can so poorly understand the culture that birthed it. The author's translations are generally very close to other translations (if one extracts his literary additions) but he has a tendancy to misinterpret sometimes obvious modivations, allusions, and sometimes statements, making many of the characters inconsistant with themselves, their positions, and their culture. He also has a tendancy to force his stereotype of barbarians on a people known for their obsession with personal hygiene and dislike for fart jokes (according to the Elizabethans). Thus every finger mentioned in the book is dirty and the characters have more problems with intestinal distress than pigs in a bean field. Then there's the women. Each time one walks by, someone leers at her a) heavy or b) cone-shaped breasts. The very presence of a member of the opposite sex makes every character pant and weak in the knees; like a Penthouse letter written by a 13 year-old. Though this is supposed to be a humorous tale, the author takes the buffonery to an extreme that, I think, would be offensive and insulting to those who originally created it. The author tries to keep the tale in its sensual original form, making it R-rated, but his writing style belongs in a poorly penned children's book. Most translations, no matter how bad, deserve a look see, but with this author's tendancy to add literary filler (not necessarily a bad thing) with distorted optics, it's difficult to tell what he wrote and what was originally there. Or at least it would be if he had a better feeling for ancient Irish culture and better writing skills.
His other translations are better.
The Feast.......2002-11-12
A notably raunchy, sometimes downright grotesque, translation of the Old Irish text. I wearied of the constant mentions of women's bodies -- there's only so many times an author can use terms like "bouncing buddies" (sic) without getting stupid, and Eickhoff uses them repetitively. Granted, the original text is not G-rated, but in the course of fictionalizing the author has exaggerated the nastier elements as much as humanly possible--the women as objects is bad enough, the fart jokes are *really* uninteresting.
Eickhoff's introduction shows that he does have scholarly credentials, and when he's not being a 12-year-old boy, he does have a good sense of comedic timing. But too much is too much.
The Feast.......2002-11-12
A notably raunchy, sometimes downright grotesque, translation of the Old Irish text. I wearied of the constant mentions of women's bodies -- there's only so many times an author can use terms like "bouncing buddies" (sic) without getting stupid, and Eickhoff uses them repetitively. Granted, the original text is not G-rated, but in the course of fictionalizing the author has exaggerated the nastier elements as much as humanly possible--the women as objects is bad enough, the fart jokes are *really* uninteresting.
Eickhoff's introduction shows that he does have scholarly credentials, and when he's not being a 12-year-old boy, he does have a good sense of comedic timing. But too much is too much.
Excellent! A remarkable translation!.......1999-07-11
This is a remarkable translation that gives the reader insight into the cultural background of modern day Ireland. Eickhoff is a gifted individual who has an uncanny insight into the life of pre-Christian Ireland.
Book Description
Treasure beyond imagining waited in the temple of Ahriman, a god so evil and terrifying that even the despicable priests of Set aided in his banishment. None dared to steal the treasure--until Conan the Cimmerian came to Shapur. Now he must smuggle tons of gold and jewels past the city guards and escape to a place of safety, while pursued by the most efficient and dangerous band of manhunters ever assembled, led by a warrior whose skills and ferocity rival Conan himself. But great dangers lurk when Conan returns to the temple--and the priests of Ahriman conspire to bring their fearsome deity back into the world....
Customer Reviews:
An Attempt at an Epic.......2007-05-21
John Maddox Roberts is my favorite Conan writer other than originator Robert E. Howard. In Manhunters, Roberts is doing something on a grand scale. This tale involves a battle between first rank wizards (Thoth Amon makes an appearance here) and a god that determines the fate of the world. In the middle is Conan, the unwitting thief drawn into galactic melee. At first I thought this story was a little overreaching, but I started to get into it as Roberts started to rein in plot line to focus more on Conan's storyline. The conflict with the manhunters who are tracking Conan down is a bit of an anticlimax and really isn't that much the focus of the story. But it works, because the hired guns after Conan really aren't terribly interesting. I ended up enjoying this book. This may be one of Robert's lesser stories, but it's still better than most of the Conan tales written by other writers.
Good story by a good writer.......2005-07-15
I particularly like the writing style: not only presenting a story, but with fine description of the details, the surroundings, the atmostphere, the characters, etc. That tends to drag you into the story rather than listening to a story on the outside. The story itself is attractive too, with wizards, evil gods, etc., much like the old Conan stories in the 80s. The drawback is that is there's a little difference in Conan's personality from the Conan I was familiar with in the 80s.
Average customer rating:
- encyclopedia brown eat your heart out.
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Miss Pickerell and the Weather Satellite
Ellen MacGregor
Manufacturer: Pocket Books
ProductGroup: Book
Binding: Paperback
 Fiction
| Nature
| Science, Nature & How It Works
| Children's Books
| Subjects
| Books
General
| Baby-3
| Children's Books
| Subjects
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ASIN: 0671453572 |
Customer Reviews:
encyclopedia brown eat your heart out........2003-02-06
I remember this series fondly from my under 12 days. Miss Pickerell was a great detective who, unlike Encyclopedia Brown, found answers that made sense. This is also a very well written book and will be the delight of all young readers who have the mystery bug.
Average customer rating:
- The ultimate spice dictionary and reference
- A must have kitchen reference
- Great Reference
- Well worth the money
- Beautiful book!
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Herbs & Spices: The Cook's Reference
Manufacturer: DK ADULT
ProductGroup: Book
Binding: Hardcover
Herbs, Spices & Condiments
| Cooking by Ingredient
| Cooking, Food & Wine
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General
| Cooking, Food & Wine
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Similar Items:
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The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen
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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market (Field Guide To...)
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Herb Mixtures & Spicy Blends: Ethnic Flavorings, No-Salt Blends, Marinades/Dressings, Butters/Spreads, Dessert Mixtures, Teas/Mulling Spices
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Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs
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A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals
ASIN: 0789489392 |
Book Description
The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.
Customer Reviews:
The ultimate spice dictionary and reference.......2007-08-31
The book is organized to make using it a dream. It is divided into three sections Herbs, Spices and Recipes.
The first two sections are organized identically; an introduction, categories/groupings of herbs or spices and a section on preparing herbs or spices. Herb groupings are Fresh and mild herbs, Sweet herbs Citrus or tart herbs, Licorice or anise herbs, Minty herbs, Oniony herbs, Bitter or astringent herbs, Pungent and spicy herbs. Spice groupings are Nutty spices, Sweet spices, Acidic and fruity spices, Citrus spices, Licorice or anise spices, Warm and earthy spices, Bitter or astringent spices, pungent spices.
Each individual herb or spice has a page that includes pictures, history, notes on flavor use how it is harvested, culinary uses, other spices/herbs it combines with. The pictures and information combine to make this a top notch reference.
Recipes section is divided into two main sub-sections Blending herbs and spices and Cooking with herbs and spices. There is also a bibliography, sources and an index.
The Recipes for herb blends is shorter than expected but nice and represent other cultures. The spice blends are from around the globe and a longer more comprehensive list there are also recipies for sauces and marinades. Both herb and spice blend Recipes include suggestions and notes on how to use them and the best food pairings.
Cooking with herbs and spices has a good range of Recipes and the author packs a lot into this small section; soups and light dishes, fish, meat (includes three chicken recipes), vegetables, pasta noodles & grains, desserts and drinks ( including ice cream, Pineapple ginger cooler, Mojito).
The bibliography gives a detailed and exhaustive list of sources should you need to do further research. The source section gives contact information on places to purchase herbs and spices it is also a long and detailed contact information many including, addresses, phone numbers, fax numbers and web sites, and e-mail if available.
If you are a beginner and want to learn more about how to use herbs and spices or if you are an experienced cook and want to expand your flavor palate this is a great reference for you.
A must have kitchen reference.......2007-08-22
This is a phenomenal addition to the world of culinary reference books. Every spice, herb, and seasoning component there is can be found in here each with clear color photos, tasting notes, and information on its history, culinary uses, buying and storing, parts of the plant used, and even harvesting tips.
I originally bought this book several years ago when I started growing my own herbs and vegetables so that I would better understand how to grow them and how to best utilize my crops. At that time, the book was very helpful by explaining how to strip, dry, or freeze herbs, how to make flavored vinegars and oils, and even how to make herb or spice butters. There's also a section on fresh and dried chili peppers that explains everything from roasting or toasting to freezing or grinding.
A few years after buying this book, I finally ventured off to culinary school, and found it to be one of my greatest tools for research papers. The back of the book also has a small recipe section for spice mixes, sauces, condiments and soups that helped me better understand the different combinations of seasonings based on regional cuisines.
I guess the only people I would not recommend this book to are those who don't have or care to have much in the line kitchen spices or the knowledge of possible food seasonings, and would much rather limit their time in the kitchen to quick family meals or semi homemade foods. If any of the above is true, there are many better books out there for you than this. Otherwise, what are you waiting for?
Great Reference.......2007-05-16
A great reference, covers suggestions on how use the herbs and spices. Wonderful pictures. I used it to help me select plants for my garden this year.
Well worth the money.......2007-03-19
I love to cook and am a Personal Chef. This book is well worth the investvent as it covers any spice I have ever heard of and then some. It is loaded with interesting tidbits about the herbs and spices and where they come from. If you enjoy cooking and learning new flavors and how to use them, try this book.
Beautiful book!.......2007-02-17
This book is a joy to look through--the photos are very clear and colorful. You can see exactly what a certain herb or spice looks like without question. Also, the herbs and spices covered in the book are placed in groups according to similar qualities such as sweet, bitter, pungent and so on. The author has included many herbs and spices from around the world as well as the ones we are most familiar with in this country. I first saw this book in our local library and checked it out and decided that I just had to have a copy! As well as being so lovely to look at and informative (the basics of how to prepare and use), there are many recipes included at the end for dishes using herbs and spices and for making seasoning mixtures. Lots of good information for herb and spice lovers.
Average customer rating:
- Good text and pictures. Other books are better.
- exelente libro bueno para cualquier chef
- Spicey information!
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Cook's Encyclopedia of Spices
Sallie Morris
Manufacturer: Lorenz Books
ProductGroup: Book
Binding: Hardcover
Herbs, Spices & Condiments
| Cooking by Ingredient
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ASIN: 0754812286 |
Book Description
This fabulous encyclopedia of spices is not only a practical cookbook but an invaluable and expert kitchen reference.
Customer Reviews:
Good text and pictures. Other books are better........2005-11-23
`The Cook's Encyclopedia of Spices' by English authors, Sallie Morris and Lesley Mackley appears, on the surface, to be a very attractive and informative book on spices and how to use them. Unfortunately, it stumbles on a couple of important points and it is up against some first class competition.
It's primary shortcoming is that it limits itself to only spices and does not deal with what most people on both sides of the Atlantic would call herbs. I consider this a shortcoming because the authors include many recipes for `spice mixes' which are mixes as much of dried herbs as they are of spices. The Cajun spice mix, for example, includes dried thyme. The barbecue spice mixtures include dried marjoram. And, the `Old-fashioned Philadelphia Spice Powder includes both dried basil and dried thyme. The coverage is even more confusing in that the book does cover both bay leaves and fenugreek leaves. By virtually everyone's definition, any leaf used in cooking is an herb, not a spice.
A second annoying shortcut is that the articles on spices are arranged in alphabetical order by their scientific name. Sacre Bleu! I am all in favor of stressing the importance of knowing the scientific names of plants giving us culinary products, but arranging things by scientific name which no one except a biologist is likely to know is foolish. The authors repair their error somewhat by giving us a table of contents in common name order, but who wants to take two lookup steps when one should do.
A third annoyance is the fact that almost half of the book is dedicated to recipes that use spices. In a very attractively photographed book with decent text on its subject, this is a total waste of space, especially for someone who has even the most modest collection of cookbooks. Virtually every savory recipe uses herbs or spices of some sort. If you include salt as a spice (which the authors do), virtually every recipe on earth, with the possible exception of Tuscan bread, uses a spice or herb. I would want a good spice book to give a good selection of spices mixes, but if I want a recipe, I would simply not bother going to a book on spices before going to a book on French cooking or fish cooking or fast cooking or fastidious (See `Cooks Illustrated' or Alton Brown) cooking.
The shame of it is that the authors have gone to great lengths to provide the book with very good illustrations and very decent text on the spices it covers. In fact, I get the sense that the authors have overdone it a bit with the color pics. For the spice mixture recipes, they provide little pictures of each and every ingredient, over and over and over again. It also manages to cover a fair variety of spices, although not as great a variety as its competition.
The best competition I have seen recently is Tony Hill's `The Contemporary Encyclopedia of herbs & spices' which covers a lot more different species and does it with an entertainingly personal look at the world's condiments. Another excellent volume is Jill Norman's `herbs & spices, the cook's reference'. Of the two, the second is better for the creative cook and the first is better for the armchair foodie / reader. Both have excellent spice mix recipes and they complement one another so well I suggest you get both books.
Pretty, but not highly recommended.
exelente libro bueno para cualquier chef.......2002-11-19
exelente libro de cocina la verdad que estoy muy contento por comprarlo muy bueno para chef y personas que quieran saber mas de condimentos
Spicey information!.......2002-01-27
I thoroughly enjoyed,and still enjoy, this book! I was looking for a book with spice information to have available for my customers - and this book fit the bill. The book has a "clean" look, with clear descriptions of the many spices included in it's pages. I found the information to be thorough, and the pictures are fantastic!
This book is loaded with information on individual spices, but it also gives recipes for spice combinations as well as recipes from breads to desserts that include a variety of spices that are both common and a little more exotic.
"The Cook's Encyclopedia of Spices" had what I was looking for, and then some, without being overwhelming.
I feel that any chef, or weekend cooking warrior, would find this book helpful.
Average customer rating:
- A must-have book in every kitchen...
- Lots of interesting and useful information, but not the best.
- Worthy of any home library
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The Spice and Herb Bible: A Cook's Guide
Ian Hemphill
Manufacturer: Robert Rose
ProductGroup: Book
Binding: Paperback
Herbs, Spices & Condiments
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
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General
| Cooking, Food & Wine
| Subjects
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Reference
| Cooking, Food & Wine
| Subjects
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Similar Items:
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Herbs & Spices: The Cook's Reference
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The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen
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The Spice Lover's Guide to Herbs and Spices
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A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals
ASIN: 0778800423 |
Book Description
Cooks use spices and herbs to not only enhance food flavor, but to also create new taste combinations and sensations. From the vanilla bean used in creating ice cream to the cinnamon in fragrant cinnamon buns, it is virtually impossible to imagine a kitchen without spices.
The Spice and Herb Bible is a fascinating, authoritative history and reference source. Ian Hemphill describes a wide range of global herbs and spices which can be used in today's kitchen, either alone or in magical combinations. This book demystifies the art of combining herbs and spices, and introduces the home cook to worlds of tastes formerly to be had only at "exotic" restaurants. With delightful recipes and great tips for use and storage, The Spice and Herb Bible is truly an essential resource for any well-equipped kitchen.
More than 100 spices and herbs listed alphabetically
Quick, complete reference
Storage and use details for each herb and spice
Detailed color photographs of every herb and spice
29 spice blend recipes, including Garam Masala and Herbes de Provence
For the novice and experienced cook
Customer Reviews:
A must-have book in every kitchen..........2006-03-04
Ian Hemphill's excellent book truly takes the guesswork out of adding herbs and spices to all recipes. Not only does the book feature an impressive and detailed list of herbs and spices, including growing and storage tips, each entry also makes suggestions for combining a particular herb/spice with others, what foods these would complement etc....An interesting and valuable resource book, should be in every cookbook library.
Lots of interesting and useful information, but not the best........2006-01-23
`The Spice and Herb Bible' by Australian spice merchant, Ian Hemphill, published by Canadian culinary `bible' publishing specialist, Robert Rose is a serious entry to be one's definitive reference for spices and herbs, but it fails largely because of the strength of its competition and from the fact that it is not as cook friendly as its subtitle, `A Cook's Guide' may make you believe.
My choice for first and second place among good books on kitchen seasonings are `The Contemporary Encyclopedia of herbs & spices' by Seattle spice merchant Tony Hill and perennial culinary expert, Jill Norman's `herbs & spices, the cook's reference'. While these books are very different from one another, they are both superior to Hemphill's book as a reference to the average home cook. Oddly enough, this book may actually be the best of the three as a reference for the aspiring spice merchant.
The first thing that made me wary of Hemphill's book was its very choppy and anecdotal history of the spice trade. It hit only the most interesting highlights, and got several facts wrong in the process. The two most serious errors may have been ascribing the military expansion of Islam to the prophet Mohammed personally and by ascribing to the inaccurate and largely discredited doctrine that the European use of spices was to mask poorly preserved meat. In fact, meat preservation technology (charcuterie) was really very highly developed by post-Roman Europe.
There is no question that Hemphill gives us oodles of good information about herbs and spices, but unlike Norman's very cleverly organized book, this information is practically useless for the cook who happens to want to use an herb or spice in a dish and wishes to find an appropriate selection, when she knows she wants a hint of licorice flavor in a fresh herb, but her local megamart is all out of her known sources of anise flavorings. If it were not for the historical gaffs in the historical overview and the fact that Hemphill puts all of his entries under the rubric of `spices' rather than splitting them up by herb and spice (like Norman), or at least identifying the dictionary section as `Herbs and Spices' (like Hill).
Each entry does look like a guide for the merchant or scholar rather than the cook. It includes:
Common Name
Other Common Name(s)
Botanical Name, i.e. genus and species
Botanical Family (genuses belong to families in the Linnean classification scheme)
Names in other languages (a la Bruce Cost's excellent `Asian Ingredients')
Flavor Group - This is a means of organizing seasonings which Hemphill may have contrived himself. At the very least, it is not broadly used and does not correspond to the familiar four or five tastes on the tongue.
Weight per Teaspoon - A means of converting weights to volumes for shredded, ground, or finely chopped seasonings. The usefulness of this material escapes me.
Suggested quantity per pound - A similarly arcane fact that I doubt any professional chef would ever use.
Complements - Foods best used in. If this were presented in a tabular fashion giving foods followed by best used spices, this would really be useful.
Used in - Lists spice blends in which the material is an ingredient.
Combines with - Spices which work well together. Somewhat useful.
Description - Why not a picture! This is Norman's greatest strength in that she gives color pictures of every single species.
Origin and History - Nice, but I don't trust the author's history lessons!
Processing - Interesting
Buying and Storage - Most useful for a merchant.
Use - The only really useful section.
Recipe - Elaboration on `Use'.
Hemphill's last section is on spice mixes where, again, Norman and Hill do much better jobs of providing both useful recipes and avoiding any misleading notions. Where Hemphill gives but one recipe for the French `bouquet garni', Norman gives six, making it clear that the notion of this spice mix is highly mutable, depending on the use to which it is to be put.
As encyclopedically complete as Hemphill's book seems, I detected a few significant oversights, such as his ignoring the two different (Middle Eastern and California) sources of bay leaf. Most cooking authorities warn us away from the offering from the golden state and endorse the Turkish bay. Hemphill deals only with the Turkish source. Also, while Norman cites fourteen (14) different varieties, including pictures of every single one, Hemphill features but one and dismisses the others. This seems to me a bigger oversight then one may think, as there is a great divide between the Mediterranean basils and the varieties used in southern and Southeast Asia.
While this book is useful if you happen to already own it, if you searching for a good book on spices and herbs, I strongly suggest you pick Jill Norman's book or both Norman's book and Hill's book, as the two are highly complementary.
Worthy of any home library.......2002-08-10
Cooks use spices and herbs to enhance flavors and create new ones: Spice And Herb Bible provides a reference and a history, describing a range of global herbs and spices that can be used in modern kitchens. The a-z reference allows for quick, easy look-up of ingredients. While an index of herb and spice sources would have helped those without a shop at hand, this reference still packs in essential details and is worthy of any home library.
Average customer rating:
- No More bland recipes
- If you can read, you'll be a gourmet chef with this one!
- Duct Tape and an Elastic band
- Most comprehensive use of a variety of spices!
- The most excellent cookbook available!
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McCormick Spices of the World Cook Book
Baltimore McCormick and Company
Manufacturer: McGraw-Hill
ProductGroup: Book
Binding: Hardcover
General
| Baking
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Herbs, Spices & Condiments
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ASIN: 007044871X |
Customer Reviews:
No More bland recipes.......2003-02-07
This book was given to me in paperback, and I literally wore the pages out of it's binder. I love "Southern Living" and "Junior Leage" type cookbooks, but this book by far gives more recipes that are unsolicited requests from friends who have tried it's secrets. These dishes are "different" and extremely "tasty". Not Bland! Try it's Poultry and vegetable sections for dishes that are uncommon and full of flavor. The only room for improvement this book has, is that it needs photo's to help entise it's readers.
If you can read, you'll be a gourmet chef with this one!.......2002-11-22
As a bride, this one saved my cooking life 30 years ago! Easy to read, great introduction into the use of spices and seasonings, and the results were and still are always superb. If only the publisher had had the binding made as well as the contents. Mine, too, is falling apart but is, apparently, irreplaceable. I'll never give it up!
Duct Tape and an Elastic band.......2000-06-09
This book is outstanding. My dad has used it every night for as long as I can remember. I am here today to try and replace it with a newer maybe more modern version, for ours is a bit lets say, "weathered". The spine has been taped three times. Right now it is being held together with an elastic band. The pages are torn and yellow and smell of oregano and allspice. I am trying to acquire another one for father's day, sadly it is out of print. I hope it's replacement has not changed since 1984. I recommend this book (if you can get your hands on one) to every cuisiniere. Wish me luck.
Most comprehensive use of a variety of spices!.......1999-09-15
I have loved this cookbook for decades! It was one of the first cookbooks I bought as a newlywed in 1970. My first copy was a paperback that soon fell apart at the spine. Nevertheless, a good friend was anxious to take this tattered copy after I bought the new improved version, a spiral book that in turn needs to be replaced. The recipes endure, but the binding does not. I regret that I never bought the regular hardbound copy and hope that I can find one somewhere, somehow. I want to add another copy of this cherished cookbook, preferably hardbound, to my collection of several hundred culinary volumes. Two of my three sons have moved out and would also like their own copies. Family favorites from this cookbook include Dill Macaroni Salad, Paprika Chicken, Macaroni and Cheese.
The most excellent cookbook available!.......1998-08-23
As a gourmet chef, I have seen, read and used thousands of cookbooks however, none compare to this little gem. I received this cookbook from my mother who first bought this edition in 1969, and used it with our family as we grew. Now that I have my own family, I reference this book constantly for good, wholesome, solid dishes. If you can find a good copy, buy it at any cost and hold it in your family for as many generations as possible!!
Average customer rating:
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Herbs (Cook's Kitchen Reference)
Jessica Houdret
Manufacturer: Lorenz Books
ProductGroup: Book
Binding: Paperback
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ASIN: 0754804704 |
Book Description
A complete visual encyclopedia of herbs and their uses, by a leading herbalist, presented in a handy format.
Average customer rating:
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Onions (Cook's Kitchen Reference)
Brian Glover
Manufacturer: Lorenz Books
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ASIN: 075481498X |
Book Description
Includes over 45 inspirational onion recipes from around the world.
Book Description
The only reference book on identifying, preparing using and cooking with spices that you will ever need.
Average customer rating:
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Splendid Herbs (The Creative Cook)
Sally Anne Scott
Manufacturer: Cole Group
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Herbs, Spices & Condiments
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1564266532 |
Books:
- The Great Gilly Hopkins
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- The Lamplighter: A Novel
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- The Radiance of the King (New York Review Books Classics)
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Books Index
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