Welcome to our December 2000 cookbook reviews archive from
Rainbo Electronic Reviews. It's always fun to browse through cookbooks and then telling you what the great
chefs and restaurants are doing. A good cookbook will guide you through new cooking techniques and introduce seemingly exotic
ingredients. When we write our cookbook reviews, we look for great recipe ideas that the home chef can use,
with inviting text to tempt the tastebuds, and a sense of style. Big cookbooks, small cookbooks, paperback or
hardcover - we love them all and we hope you enjoy this look back at our December 2000 cookbook reviews!
The first of the "Big Bowl" restaurants opened in 1997. People who were tired of taking home greasy and soggy egg rolls and other Asian dishes really welcomed this new concept. The author shows you some healthy techniques using market-fresh ingredients that are served in steaming bowls of handmade noodles.
Bruce Cost, who is the cook at this fabulous restaurant, has finally prepared a cookbook for us. You can prepare your own special big bowls in your own kitchen. This is a brightly illustrated guide to noodles deluxe and lots of rice. Serve a bowl of Shanghai Shrimp or make a Chicken Noodle Salad in a bowl. All this plus many other ideas. The instructions are very clear so go to it.
This book is filled with "Family Favorites from the Sons of Confederate Veterans". It contains more than 340 of these recipes. They are all contemporary, but with a historical background. Traditional dishes of the "Old South" fill the pages along with many unpublished before nostalgic, sepia-toned, images of Confederate soldiers. That, plus the many anecdotes that are included, make this a qualified and tasty historic cookbook. In all, this is a VERY Southern taste.
Here are 275 easy to make one-dish-meals. Jean Anderson, who is a culinary wizard, also includes a lot of timesaving tips. You will learn how to stock and set up your kitchen so that you can move fast on one of these last minute one-dish meals. There are recipes for contemporary casseroles and succulent stir-fried. Main-dish soups and stews abound that don't need to simmer all day. Many, many more dishes are included and all are fast and easy to assemble quickly.
Author Wayne Brachman is the executive pastry chef at the Mesa Grill in New York. In this terrific cookbook the chef gives us desserts from the 40's to the 70's with all the memories that these tastes invoke.
The original cooking methods are brought up to date for a modern kitchen, and the very idea of these goodies will set your mouth to watering. DOUBLE DUNK CHOCOLATE CUPCAKES are so good looking that even the color picture of them is probably fattening. I especially like the section called, "The Posh Nosh-Classic Desserts of the Fancy-Pants Restaurants. Try the recipes for DREAM BARS, BLACK AND WHITES and CHOWMEIN NOODLE HAYSTACKS. I have to try FRIED-SPAGHETTI COOKIES. That sounds simple and tasty.
All of these recipes are presented with a bit of humor and a lot of calories.
Be sure to visit us again next month when we'll
review more helpful Cookbooks for the everyday cook in your house. Our
cookbook reviews are written by our Editor, Richard L. Trethewey.
Rainbo Electronic Reviews' cookbook reviews are published monthly. Back issues of our
reviews are available from the Rainbo Reviews Backissues Archive.
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