I recently added several new books to my collection, some were Christmas presents, some I bought.
The Blue Willow Inn - Bible of Southern Cooking, Louis & Billie Van Dyke
This is a fantastic book. Many new and old recipes made and served at the Blue Willow Inn located in Social Circle, Georgia. The Van Dykes are the owners of the Inn. Anyone who loves good Southern Food needs this book. From appetizers to salads, drinks, vegetables, meats and main courses, breads and deserts, all are found within the covers of this fine book. Check it out, you will not be disappointed. If I had any complaint about the book it is too few pictures.
Blue Ginger, Ming Tsai
I feel special as I got an autographed copy for Christmas. Ming is my all time favorite FoodTV chef. I never made it up to Wesley Mass. to eat at his restaruant but watching him work on TV was magic. His recipes are easy to follow, good pictures and learning some not too familiar ingredients. Many of the dishes can be completed in just a few minutes. This will be one of my favorites for a while.
Everyday Italian, Giada De Laurentiis
Giada is real easy to look at on TV and her book is loaded with many easy Italian recipes that seem to have been Americanized. Not everything is pasta. There are meat dishes, salads, soups, deserts and Italian comfort food. But, I must add that the book is a bit hard to follow and some of the recipes haven't turned out all that great. I recomend you pass on this cookbook.
Molot Italiano, Mario Batali
Mario isn't as easy to look at as Giada but he can cook circles around her. Without going into great detail, this may be the only Italian cookbook you need on your shelf, yes, it is that good. This book was written with the home cook in mind. Each recipe is a meal in itself and explained simply. I didn't like Mario that much when he first hit the network but he has become a favorite. If you are ever in NYC do visit one of his restaruants.
Highlights from Molto Italiano:
67 antipasto recipes, with special sections for vegetable, seafood, and meat antipasti.
Informative sidebars, where Mario provides background color about the recipes, including the places, people, and history behind various dishes.
More than 50 pasta recipes, from classic comfort food like Baked Ziti to an elaborate Ricotta Gnocchi with Sausage and Fennel.
A wealth of seafood, fowl, and meat recipes, featuring simple everyday dishes and tasty regional specialties.
34 vegetable recipes that can be served as either antipasti or side dishes
A comprehensive dessert section, filled with gelati, crumbly cakes, fruit tarts, pies, and more.
Mexican Everyday, Rick Bayless
I have eaten many times at Rick's restaruants in Chicago and the food is fantastico. This is not your normal Mexican fare but Mexican food art. Rick takes his cooking knowledge one step farther in this offering. This book is written with the home cook in mind. Many of his exotic ingredients have been replaced with more common ones. He even recomends prepared salsa in some dishes instead of making one from scratch though you are welcome to do so.
This book puts Mexican food within the reach of most cooks and may change how some people look at this cusine. Though I would not say this is authentic Mexican fare it pushes the style into a setting more of today's cooks will be comfortable with. Many of the Traditional Recipes are time consuming but Rick has cut them down to something close to Rachel Ray's 30 minute meals.
Check this one out, it's a keeper.
Anyone else have any reviews?
The Blue Willow Inn - Bible of Southern Cooking, Louis & Billie Van Dyke
This is a fantastic book. Many new and old recipes made and served at the Blue Willow Inn located in Social Circle, Georgia. The Van Dykes are the owners of the Inn. Anyone who loves good Southern Food needs this book. From appetizers to salads, drinks, vegetables, meats and main courses, breads and deserts, all are found within the covers of this fine book. Check it out, you will not be disappointed. If I had any complaint about the book it is too few pictures.
Blue Ginger, Ming Tsai
I feel special as I got an autographed copy for Christmas. Ming is my all time favorite FoodTV chef. I never made it up to Wesley Mass. to eat at his restaruant but watching him work on TV was magic. His recipes are easy to follow, good pictures and learning some not too familiar ingredients. Many of the dishes can be completed in just a few minutes. This will be one of my favorites for a while.
Everyday Italian, Giada De Laurentiis
Giada is real easy to look at on TV and her book is loaded with many easy Italian recipes that seem to have been Americanized. Not everything is pasta. There are meat dishes, salads, soups, deserts and Italian comfort food. But, I must add that the book is a bit hard to follow and some of the recipes haven't turned out all that great. I recomend you pass on this cookbook.
Molot Italiano, Mario Batali
Mario isn't as easy to look at as Giada but he can cook circles around her. Without going into great detail, this may be the only Italian cookbook you need on your shelf, yes, it is that good. This book was written with the home cook in mind. Each recipe is a meal in itself and explained simply. I didn't like Mario that much when he first hit the network but he has become a favorite. If you are ever in NYC do visit one of his restaruants.
Highlights from Molto Italiano:
67 antipasto recipes, with special sections for vegetable, seafood, and meat antipasti.
Informative sidebars, where Mario provides background color about the recipes, including the places, people, and history behind various dishes.
More than 50 pasta recipes, from classic comfort food like Baked Ziti to an elaborate Ricotta Gnocchi with Sausage and Fennel.
A wealth of seafood, fowl, and meat recipes, featuring simple everyday dishes and tasty regional specialties.
34 vegetable recipes that can be served as either antipasti or side dishes
A comprehensive dessert section, filled with gelati, crumbly cakes, fruit tarts, pies, and more.
Mexican Everyday, Rick Bayless
I have eaten many times at Rick's restaruants in Chicago and the food is fantastico. This is not your normal Mexican fare but Mexican food art. Rick takes his cooking knowledge one step farther in this offering. This book is written with the home cook in mind. Many of his exotic ingredients have been replaced with more common ones. He even recomends prepared salsa in some dishes instead of making one from scratch though you are welcome to do so.
This book puts Mexican food within the reach of most cooks and may change how some people look at this cusine. Though I would not say this is authentic Mexican fare it pushes the style into a setting more of today's cooks will be comfortable with. Many of the Traditional Recipes are time consuming but Rick has cut them down to something close to Rachel Ray's 30 minute meals.
Check this one out, it's a keeper.
Anyone else have any reviews?
