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Stir - Few home or professional cooks have Manfield's dedication to detail, skill, or food design flair, but 'Stir' is the easiest of Manfield's cookbooks to date -- full of Asian influences, rich flavors, and heady descriptions. -- Maggie Ball |
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The Heart of Sicily - This book is a distinctive, personal look at Sicilian cooking through the eyes of an adoring daughter.... Anna Tasca Lanza’s generosity in sharing her timeless Regaleali will make these readers yearn to slow down, strengthen family ties, and learn to savor a fuller, more meaningful life. -- Nancy Krcek Allen, ForeWord Magazine |
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Chicken, Chicken, Chicken - Laurence and Gilles Laurendon take poultry to a whole new level in their 'Chicken, Chicken, Chicken' cookbook. -- Christine Shannon, Arizona Foothills |
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Essential Cuisine - Michel Bras... never formally trained under another chef and has taught himself everything he knows as if he were a culinary virtuoso like Careme. Not bound by a set of rules ingrained during a typical apprenticeship, his cuisine has a very unique approach. He has the natural ability to make stuff up. -- Eren Guryel, www.globalchefs.com |
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The Buffet Book - With "The Buffet Book," every cook can please a crowd: Carole Peck shows us a fresh and flexible way to entertain today so people who want to give a party can enjoy it as much as their guests.... Peck and coauthor Carolyn Hart Bryant have pulled together many of Peck's best menus and decorative suggestions from hundreds of buffet parties and transformed them into a guide to creating festive occasions all year round. |
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The Mediterranean Diet Cookbook - No fancy culinary feats are required to assemble these beautiful, healthy dishes. This book is a prize for those seeking a healthier diet and lifestyle as well as for those who love to create enticing meals. -- Jane Boaz, www.globalchefs.com |
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Vegetables - This extraordinary collection of recipes will amaze and inspire the reader. Amaze with the beauty, originality and variety of the dishes. Inspire with the essential simplicity of both the ingredients and composition of the dishes. -- Jane Boaz, www.globalchefs.com |
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Glorious Soups for Entertaining - Take a look at "Glorious Soups for Entertaining" by Colette Gouvion and Arlette Sirot. Its 154 pages are full of relatively easy soups sure to please any palate.... Gouvion and Sirot hope to restore soup to its status as the "centerpiece of the meal." -- Beverly Williams, Daily Press, Newport News |
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Marvelous Recipes from the French Heartland - At Saint-Bonnet-le-Froid, recipes are often written in the "stone" of the land's traditions and integral to the history of the community.... A recipe can build a bridge, almost physically, with the past by tying a present-day feeling with a childhood memory. -- Regis Marcon |
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The Good Cuisine - "The Good Cuisine" (is) a book few French cooks would be without.... This is the book to get if you're interested in what French people are cooking and eating right now. -- Dimitria T. Phill, Minneapolis Star Tribune |
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The Magic of the Truffle - Christian Etienne’s deep passion for cooking, that of the truffle in particular, comes across in this wonderful book, full of his knowledge and of the sunshine of Provence. -- Daniel Boulud |
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The Flavors of Sicily - "The Flavors of Sicily" is a joyful rendering of a place with wonderfully simple country food and a culture of enduring fascination. -- Jennifer Wolcott, Los Angeles Times |
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Danbury News-Times review on Ici La Press - published April 16, 2003 |
