Okashi Treats: Sweet Treats Made With Love Review

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Okashi Treats: Sweet Treats Made With Love ReviewSupper happy when I found this little treasure book!! Can't believe that I missed it before!!! The "plain" cover is like a disguise. Inside, there are tons of beautiful recipe, each have a whole page of EACH final product, step-by-step pictures with recipe + lots of useful tips. I'm in love with Japanese pastry & bakery - their cake are normally very light & fluffy (compare to the overly sweet + thick American version). Plus, their cream & custard is subtle & fresh... Yum yum yum!!! I never worry about gaining weight from making & consume Japanese sweet!
This book mostly cover cake section - from basic, favorite to advantage. The book also include lots of tart, tiramisu, muffin, Swiss Rolls..etc. There are lots of sponge cake recipe & the author will tell you how are they difference from other, and which recipe you would use it!! Huge section of Japanese chiffon cake!!! Yum!! I tried the Green tea Chiffon, and it was fantastic! Gone within few hours!! (even though I still need to adjust my oven temperature, which varies for each person).
Btw, it's best to "weight" the ingredients properly - go and invest in a digital scale (cost less than $30). Japanese eggs are much "smaller" than American Jumbo eggs... 5 eggs in Japan would weigh about 180 gram, while 3 American egg would weight over 220 gram already. So figure it out yourself, of what to adjust and what not!
Japanese cook books, although are very beautiful & simple & lots of graphic pictures (more than French bakery books), they are rarely translate to English - so if you ever spot one, GET THEM ASAP! I also recommend "Soy-milk Desserts" - a Japanese cook book. I've made most of the recipes in the book, and they all WORKS!! *eye rolling* (Normally, I'm lucky if 3-5 recipes work per book), but heck, most recipe in that book work perfectly!!! Another reason for me to trust Japanese book, over any French & American books (which I have hundreds of them *sigh*).
Another very good Japanese book is "Chilled Dessert," which is supper yummy & delicious as well!!Okashi Treats: Sweet Treats Made With Love Overview

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A Cook's Guide to Chicago Review

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A Cook's Guide to Chicago ReviewAs a resident of Chicago, I am grateful to the author for writing this book. Now, I know where to have my knives sharpened, buy fresh ginger, and find the best teas.A Cook's Guide to Chicago Overview

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The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look Review

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The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look ReviewThis book's ONLY lack is its shortness. I wanted a few hundred more pages of ideas. However, despite its brevity the book is absolutely chock-full of ideas most of which seem obvious in retrospect but I would never have thought of (a deliberately tilted cake?).
Its strengths:
(1) the recipes are really, really good. Those who remember the old Wilton cake decorating books will understand why I say that this is not always common in books about decorating cakes.
(2) the photos illustrate creative use of color and the text contains charts to explain how to reproduce the effects and generate similar ones on one's own, using the different types of food coloring available, the pros and cons of which are clearly explained.
(3) the text explains clearly how to use "wafer chocolate," which is really a malleable and dyeable form of white chocolate, for truly stunning effects.
(4) children _love_ the cakes. My five-old-daughter grabbed this book, studied it cover-to-cover, and then asked me to read it out loud to her. She will actually sit for fifteen minutes listening intently to a description of how to construct the cakes that she likes.
This really is a generous book. The cakes are spectacular enough that the authors probably could have found some way to franchise or trademark their designs and thereby made a lot of money. Perhaps they will make a lot of money selling copies of this book (I hope so) but the information is free if you check the book out of the library. They explain enough of their methods that we all can make cakes in our kitchens that make us laugh out loud. And that is a Good Thing.The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look Overview

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Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools) Review

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Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools) ReviewOne would think that a consumer guide to anything would give you the ability to compare apples to apples. In other words, you would be given the same information, in the same format throughout. Ideally, you pay a guide to do the work for you so that you don't have to waste time going from website to website in order to gather information. For example, I would, at a minimum, expect this guide to give the tuition for each and every school at the time of publication. However, the guide provides this information here and there. It's as if the editor just didn't feel like working that hard and if they actually had to contact the school, they didn't bother. Don't waste your money since you'll have to do most of your research online anyway.Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools) Overview

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50 Thrifty Maui Restaurants Review

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50 Thrifty Maui Restaurants ReviewThis book is not exactly what it promises to be. It's better! We were VERY well pleased by the quaqlity of each of the exceptional food experiences to which we were guided. This is not just a guide to cheap eats. Yes! These are inexpensive eateries; but the food is generally far better than in significantly more expensive restaurants. We're seasoned travelers. We wish there was a book of this quality for each of our destinations.50 Thrifty Maui Restaurants Overview

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Food Wine The Italian Riviera & Genoa (The Terroir Guides) Review

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Food Wine The Italian Riviera & Genoa (The Terroir Guides) ReviewDavid Downie has written a Bible for authentic Ligurian food, worth the modest investment for both gastronomes and brief-stay tourists -- anybody eager to get the most value for their euros on the Italian Riviera. To experience the freshness, the aliveness, the heights of Ligurian cooking, you really must go one step beyond the seaview restaurants that dish up mediocre fare to day-tripping tourists. This is the best guide.
It's a sophisticated, thorough handbook to all the very best the region produces. Not only does does David Downie have educated taste buds -- making his recommendations reliable -- he has gone to the trouble to provide detailed directions to each of the places he recommends (a must in alley-strewn Liguria) as well as all the opening hours (yet another must on the summery Riviera, which adheres to its own clock).
Unless you know a Ligurian family and can be invited to eat at their home, following in David Downie's footsteps through Liguria is the most efficient and budget-friendly method for tasting the pure delights of Liguria's Mediterranean cuisine.
I've never met David Downie but, all put together, I have spent at least five of the last ten years exploring the nooks and crannies of the Italian Riviera during repeated long stays. I've lingered in many of the places he's lingered, so I can say from first hand experience that this new guide to the food and wine of the Italian Riviera and Genoa is a fantastic achievement, absolutely essential for every visitor who wants to eat and drink memorably without spending a fortune -- that is to say, to live as the Ligurians actually do themselves.
Not only is the writing witty, economical and a pleasure to read on its own, this book includes page after page of truly touching, evocative color photos of small-town Liguria, photographed by Alison Harris. These are not the usual guidebook Riviera pictures of sky, sea and flouncy flowers. These are intimate pictures of the people, the places and the traditions that sustain the Ligurian soul -- the open-air markets, the cooks, the bakers, the fisherman, the olive cultivation, the historic caffes, the atmospheric piazzas and winding walkways beloved by locals. It's great documentary material -- and great to look it.
This guidebook goes beyond the tourist menus touted by lazier generalized guide books to help visitors to discover the town-by-town specialties of Liguria, a region still so dependent on handed-down family recipes, century-old bake shops, special cooking pans, once-a-year treats. It champions Liguria's still secret "entroterra" -- the dramatic, atmospheric hilltowns, sometimes only a half-hour's bus ride from the jam-packed beaches -- where the food is sublime, the silence is mystical, the landscape unspoiled, and the fascinating traditions date back, unchanged, forever.
This past weekend I took a friend -- who has lived in Genoa for more than 20 years -- to one of this book's recommended restaurants. He was immensely impressed with the book's section on Genoa, citing places only known to the most savvy locals. Similarly, I recently followed this book's advice and entered an almost ridiculously tiny bake shop in a wayside village -- and it was a revelation to eat the pine-nut cookies recommended by the book. Only in this tiny corner of Liguria could I taste these light, crunchy, aromatic cookies, packed with the flavor of the pine trees all around me -- and I would never have found them without Downie's help.
This thorough guide book is a wonderful investment, unlikely to be surpassed, and bravo to the author and photographer, and the publisher! It supersedes Fred Plotkin's books on Liguria, which are now -- alas -- dated. This is a fresh as Liguria's cooking itself.
I cannot imagine anyone being disappointed if they purchase it.Food Wine The Italian Riviera & Genoa (The Terroir Guides) Overview

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Eat This: 1,001 Things to Eat Before You Diet Review

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Eat This: 1,001 Things to Eat Before You Diet Review...and he was hungry, he very well might have written this charming book. A celebration of that spot in town that only the locals know about, this book is a light footed tour through the places that will never be included in the Michelin guide, but should not be missed at all costs.
Written with a great eye (and ear, nose, and tongue) for detail, lovers of "real food" everywhere will find this book a very satisfying read. Finally, a food book that understands that a super omelet or a perfect pizza is just as important to understanding great food as a fancy 3-star meal.Eat This: 1,001 Things to Eat Before You Diet Overview

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Wacky Cakes and Kooky Cookies Review

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Wacky Cakes and Kooky Cookies ReviewThis is a very nice book with some original ideas and very good recipes.It has pictures of all the finished products,beautiful sunflower cookies,bright clowns,cute gingerbread people,happy sun cookies and pretty ginger cats.What i like the best are the petit fours decorated with very cute & colorful animals,flowers & carrot's.It also has some nice cakes like golden celebration cake,chocolate celebration ,chocolate velvet , fruitcake , sponge and lemon.There is a recipe & directions on how to make checkerboard cookies which is a unique look.It has some recipes for frostings & fillings as well.None of the ingredients are overly expensive or hard to find.The only complaint i have with this book is that it is the exact same book as "Decorating Cakes & cookies" by the same author! These books both have different covers & different names but every single page is identical! I already owned ' decorating cakes & cookies' by this author & liked it, so when i saw this one i ordered it.I was very disappointed to open it find out that i already had this book with a different cover & name! I think that is very deceiving. So please do not make the same mistake i did in thinking that they are 2 different books like you're led to believe they are.This is a good book & i think you'll only need one.Wacky Cakes and Kooky Cookies Overview

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Food Wine Rome (Terroir Guides) Review

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Food Wine Rome (Terroir Guides) ReviewAs a Rome-based food and travel writer I am one of the harshest critics when it comes to guide books about Italy in general, and Rome in particular. So it is with great pleasure that I can heartily recommend Food Wine Rome to anyone looking for a guide book to great food in Rome. David Downie has managed to include the city's hidden secrets as well as reveal new details about it's much loved culinary history. This is the book to buy to discover out-of-the-way cookie factories, pasta stores and hole-in-the-wall trattorie. It makes a great gift for anyone traveling to Rome, or for those who just want to know more about Roman food.Food Wine Rome (Terroir Guides) Overview

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Best Food In Town: The Restaurant Lover's Guide to Comfort Food in the Midwest Review

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Best Food In Town: The Restaurant Lover's Guide to Comfort Food in the Midwest ReviewBest Food In Town: The Restaurant Lover's Guide To Comfort Food In The Midwest is a guide to more than 230 restaurants in America's heartland, including ones in Illinois, Indiana, Iowa, Kentucky, Michigan, Missouri, Ohio, and Wisconsin. Each listing includes address, phone number, associated URL, hours, special features (such as whether alcohol is served or whether breakfast menus are served past breakfast hours), and a mouth-watering description of the specialties, delicacies, and distinctions of each place. Black-and-white maps to the towns that house these best of the best locales round out Best Food In Town, especially recommended for Heartland travelers who don't want to settle for second best while on the road.Best Food In Town: The Restaurant Lover's Guide to Comfort Food in the Midwest Overview

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Food Lover's Guide to Portland Review

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Food Lover's Guide to Portland ReviewWow, there's so much I never knew! Not just a great book to pick up when you can't decide where to go, or what to eat -- You get to learn about the people that make your food! A great book for locals, as well as a excellent book to give friends visiting from out of town. Thankfully, Liz steers clear of abusing local cliches', and buzzwords that can make books like these a painful read for locals.Food Lover's Guide to Portland Overview

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500 Things to Eat Before It's Too Late: and the Very Best Places to Eat Them Review

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500 Things to Eat Before It's Too Late: and the Very Best Places to Eat Them ReviewOn the Road Again
Once again Jane and Michael Stern have come up with a food guide, or rather a guide to places where you can get `real' food. Food that one just longs to eat -pies, ice cream, cake, ribs, just think of anything that you are warned is not health food... that is food to long for. Who wouldn't want to find the best, or the 500 things to eat before it's too late. Now whether that is too late for you or too late for these wonderful places to exist is a matter of conjecture.
The book itself is arranged in a different manner than the Sterns' other food books and most other foodie guides. First there are colored `tabs' for the different regions of the US - New England, Mid Atlantic, South, Midwest, Southwest and Great Plains and West. So you can immediately find the section of the country you want. At the beginning of each chapter is a map with the names of featured towns. Then each state list is divided into foods, such as Crumb Cake, Stuffed Ham, French Fries with the town and page numbers. Once you get used to this style it is easy to find information. The size of the book is very portable. Less than 1 inch thick and approximately 5 x 8 inches. Pages are smooth and colorful with plenty of pictures both of food and the stores themselves.
The back has two indexes; one to eateries, divided by state and city, handy if you are sitting somewhere looking for something other than golden arches and a general index which lists eateries, food, even a few recipes that are included.
Phone numbers, addresses, web sites are included - always helpful information Of course there are the reviews and information, sometimes a history or other fascinating tidbits. Better than just plain information is the poetic love of great food. I was impressed with several regional specialties that you will not find elsewhere and the style with which they are written of. When they write of southern Maryland's little known stuffed ham, they write of a dish that exists no where but in an ancient spit of land where the air smells of the sea - how can you resist the hunt for something like that?
My only complaint and frustration is the placement of National Best lists, which inexplicably are stuck in different places of the book and will for example list a food item from another region of the country -pizza in New England section, but Franks is in Illinois and then is not listed in the Illinois - Midwest section. That makes no sense. But it still isn't frustrating enough to give up on this as a guide, just surprising for what I expect from the Sterns
I have given these books as wedding presents, as going away presents and even to a friend from England who drove cross country - he now thinks America is the greatest country in the galaxy. How else could he or you for that matter find johnnycakes, shoofly pie, conch chowder, cinnamon buns, green corn tamales or huckleberry sweets. This book might be the utmost reason ever for a cross country trip. This is why I use these Road Food books as my traveling and local guides. This is my new guide that I can see will lead us to continued adventures, meeting the locals and going places that we might have by-passed on the super highways of life. Read this, follow some food adventures before it is too late500 Things to Eat Before It's Too Late: and the Very Best Places to Eat Them Overview

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Cake Wrecks: When Professional Cakes Go Hilariously Wrong Review

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Cake Wrecks: When Professional Cakes Go Hilariously Wrong ReviewFirst off, as an avid fan of the CakeWrecks blog I had extremely high hopes for the book. I expected nothing less than hilarious pictures and side splitting commentary to match. Jen Yates went above and beyond!! This book is a MUST HAVE for anyone and everyone. It will make an excellent conversation starter and I'm sure all your friends will thank you for introducing them to the wonderful world of cake wreckage. I recommend this book completely and 100%.Cake Wrecks: When Professional Cakes Go Hilariously Wrong Overview

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The Balthazar Cookbook Review

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The Balthazar Cookbook ReviewThis is a book of recipes adapted from recipes prepared at the lower Manhattan brasserie Balthazar. The most important element in determining whether you wish to buy this book is whether or not you really want another book of French brasserie recipes specifically as they are prepared at this restaurant. I give it only four stars to serve as a warning to think before you click on the order button.
These recipes are very good, divided into the chapters:
Appetizers, soups, and breakfast: 18 such as Salade Nicoise, Gravlax, steak tartare, onion soup gratinee
Fish and Shellfish: 23 such as Bouillabaisse, Sole en Papillote, Grilled swordfish, Koulibiac
Chicken and Game: 10 such as Coq au Vin, Duck a l'Orange, Cassoulet, rabbit Moutarde
Meat: 15 such as Steak Frites, steak au poivre, Pork Milanese, Glazed pork belly, Choucroute Garnie
Vegetables and Sides: 20 such as French Fries, Potato Gratin, Potato gnocchi, spaetzle, onion rings
Desserts: 9 such as Crème Brulee, Profiteroles, French Apple Tart, Pavlova, Lemon Mille-Feuille
You get the picture. If you have any three French cookbooks chosen at random, you will probably have recipes for over half of these dishes already. I am really surprised there is no recipe for an omlet.
Good reasons for buying this book are:
- Resource for an entertaining menu based on a French brasserie theme.
- Source of several very good general entertaining recipes, especially dishes like Pot au Feu, Choucroute Garnie, and Bouillabaisse which may have three or four different types of protein. This is very well suited to groups with varied tastes.
- Source for some brasserie recipes which one may not find in French cookbooks, such as the Italian and German influenced dishes of gnocchi, spaetzle, and choucroute garnie.
On the plus side, this is a very attractively prepared book and the recipes are adapted to being prepared at home. I wish, in fact, that the authors would have been truer to their restaurant methods. I have always believed that one of the many things a home cook can learn from restaurant practice is how to be economical with ingredients. In some preparations involving mushrooms, they say to discard the stems. I will bet good money that in the restaurant they put the stems into their vegetable stock pot.
There are several editorial gafes I have come to expect in Clarkson Potter books. This book introduces some new ones. First, the titles of the recipes begin the book all in French (with no English translation) and somewhere in the middle of fish and shellfish, they switch to English (with no French translation). From that point on, they switch back an forth between English and French almost randomly. Second, after carefully laying out pages so that everything relevant to a recipe is on two facing pages, they leave sidebars for one dish to slip over onto the next pair of pages. Third, the forward by Robert Hughes repeats material in Keith McNally's introduction. I guess he thought nobody reads Forewords. Fourth, the Foreward says most restaurants avoid swordfish, yet there on page 74 is a recipe for grilled swordfish. Sacre Bleu!
These are all minor gaffs, and I give Hughes special credit for the overall quality of his essay. It is clearly superior to similar material in a recent gloss on the life of his Manhatten restaurants by Daniel Boulud. This brings an interesting contrast to Balthazar's food to what you will find in Café Boulud, especially since the joint chefs at Balthazar cite Boulud as their mentor. While both are firmly based in French cuisine, they are clearly based on two different styles of French cooking. Brasserie cooking was designed to be a type of fast, inexpensive food while Boulud's haute cuisine is meant for serious sit down sessions of marathon eating and drinking. The result is that to my taste, having all the time in the world to cook, I find Boulud's dishes much more inviting from their descriptions on the printed page than do Balthazar's brasserie fare. But that's me.
The photography is comptetant with the usual fuzziness in the closeups and the usual absence of captions. Sigh. The overall design of the book is very clever and bright, easy to read, and, I suppose, based on the look of the Balthazar menu.
Overall, it is very well done and a worthy purchase. Just be careful to evaluate how you expect it will complement your needs and your cookbook collection.The Balthazar Cookbook Overview

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The Bread Bible Review

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The Bread Bible ReviewRe the rye bread, on page 326, step 2, delete the words 'rye flour.' (the rye flour is used only in the sponge on page 325.) Also, on the chart for the flour mixture, the 2 1/4 cups of bread flour weigh 12.3 ounces.
Hope you are enjoying the recipes. If you haven't used the instant yeast before, you're going to love the ease and reliability of adding it directly to the flour!
Best bread baking,
Rose Levy BeranbaumThe Bread Bible Overview

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The Slow Food Guide to San Francisco And the Bay Area: Restaurants, Markets, Bars (Slow Food Guides) Review

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The Slow Food Guide to San Francisco And the Bay Area: Restaurants, Markets, Bars (Slow Food Guides) ReviewLet me start off by saying that the New York edition of the Slow Food Guide is superb. It's like the notebook of a few exceptionally informed diners, sharing their best spots. The New York Guide even bested the highly-esteemed Michelin Guide to New York Restaurants, released the same year to much fanfare.
After moving to San Francisco, I immediately sought the SF edition to lean the culinary landscape of my new home. My first experience with the book was not so good though. A dim-sum restaurant marked inexpensive (dim-sum is usually cheap!) turned out to be very expensive. My friends were upset. I was upset. I'm not sure if this was because of a typo or just bad research.
One mistake is forgivable, but the subsequent recommendations I followed didn't fare much better. Some picks were just lackluster and some were less exciting than restaurants I had found on my own.
So it was time to start leaning on my foodie friends to show me the best eats in town. When I started finding really exciting places, just out of curiosity, I checked to see if they were in the guide. Had I missed them before? Nope. They're just not mentioned. After a while I quit consulting the guide and have relied on word of mouth since.
To summarize:
1. Sketchy research
2. Bland restaurants
So ultimately, I'm confused. I don't know how Slow Food could produce such a good guide for New York City and such a poor one for San Francisco.The Slow Food Guide to San Francisco And the Bay Area: Restaurants, Markets, Bars (Slow Food Guides) Overview

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Good to the Grain: Baking with Whole-Grain Flours Review

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Good to the Grain: Baking with Whole-Grain Flours ReviewThis book is gorgeous, and a great choice for those who are trying to add variety to their baking and sneak in some whole grain goodness. I admit to being disappointed though when I got it and realized that the majority of recipes call for a significant amount of all-purpose white flour. After all the glowing reviews I had hoped that somehow (miraculously!) someone had finally figured out how to make these delicious treats without it. She addresses this head-on at the start of the book and talks about the compromises she's had to make to retain the texture and loft of the baked goods, but I hadn't seen it mentioned in any reviews so I wasn't aware of it when I purchased it online. I'll still enjoy it, and look forward to happily making many of these delicious recipes. I'll just make them less frequently than if they were "of" whole grain rather than "with" whole grain.Good to the Grain: Baking with Whole-Grain Flours Overview

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Reconsidering Happiness: A Novel (Flyover Fiction) Review

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Reconsidering Happiness: A Novel (Flyover Fiction) ReviewDon't look for a fast-paced story here because you won't find it. And that seems at least partly the point. These people--Vivette and Margaret, mostly, but also the men in their lives--are searching and constantly refining what it means to be happy. That's something that develops over time, and through scenes in a fractured timeline the reader gets the sense of that evolution. I love that these are not perfect people with great lives. They're pretty ordinary, and they're flawed, and that's what makes this book a really fascinating read. That and the beautiful language.Reconsidering Happiness: A Novel (Flyover Fiction) Overview

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Minnesota Lunch: From Pasties to Banh Mi Review

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Minnesota Lunch: From Pasties to Banh Mi ReviewThis is a wonderful book! If you don't live in Minnesota, this is one of those books that makes you want to go there for good food. My mouth waters whenever I look at the cover. Eating my first Vietnamese Banh Mi sandwich is now a high priority on my to-do list. The stories by James Norton, Jill Lewis, Susan Pagani and Lori Writer are well-written and add even more flavor to foods that already look so tasty. Thank you for this delicious book. ~Land WilsonMinnesota Lunch: From Pasties to Banh Mi Overview

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Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How) to Enjoy America's Best Review

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Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How) to Enjoy America's Best ReviewOnce I got this book in my hands, I didn't want to put it down!
I thought I knew a lot about where and how to eat out, but the star chefs in this book are teaching me plenty more--like the RIGHT way to order in a Chinese restauarant, the "must-have" specialties in each city (like sourdough bread in San Francisco and barbeque in Memphis) and where to find THE BEST.
What I loved about it that it's got the places for those special occasion (or expense account) dinners, but it shows that eating well doesn't have to be snobby or expensive. The chefs recommend a whole treasure-trove of bargains--the little "hole in the wall" places in major cities that they frequent for great food. For example, it tells where Jean Georges eats authentic Vietnamese food in New York City and where Eric Ripert of Le Bernardin goes for his favorite pizza (I wouldn't have guessed the guy even ATE pizza!), where in Phillie to get the best cheesesteak (several chefs have differing opinions), where in Chicago Charlie Trotter goes for Italian Beef. There's even a "Chef's Secret Cravings" section--great burgers are high on the list (they name their favorite "joints"), as are Krispy Kreme Donuts!
What was also wonderful was the absolute wealth of advice and information--the book is jam-packed, and there are gems on every page, like how to eat an oyster and what kind of expectations you should have for your dining experience. Flipping through the appendix, I found the resources there (recommended reading list, source for greenmarkets, where to go to look for a cooking apprenticeship, etc.) invaluable for ANYONE who has any interest in food--whether eating out or cooking (professionally or at home).
All-in-all, the book was a joy for this foodie to read and I'm already using it as a reference--I've tried two places close to my neighborhood (Pearl Oyster Bar & Chibi's Sake Bar) that I'd never been to--both were GREAT!Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites: 100 Top Chefs Tell You Where (and How) to Enjoy America's Best Overview

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