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August 2003 Cookbook Reviews
Welcome to our August 2003 cookbook reviews archive from Rainbo Electronic Reviews. Every month we find a host of great new cookbook for our reviews. A good cookbook can inspire you to expand your repetiore of recipes. You can experiment with a cookbook, too. Its always exciting to write cookbook reviws, telling you what the great chefs and restaurants are doing. A good cookbook will guide you through new techniques and introduce exotic ingredients. When we write our cookbook reviews, we look for great ideas that the home chef can use, inviting text to tempt the tastebuds, and a sense of style. There's always room for another cookbook on our kitchen bookshelf and writing reviews for each one is a pleasure. Big cookbooks, small cookbooks, spiral-bound, paperback or hardcover - We love them all and we hope you love our cookbook reviews!
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The Latin American Kitchen: A Book of Essential Ingredients with This is a handsome cookbook that is filled with color photos of some luscious new ideas and food knowledge. Latin American foods combine Indian, European, African, Mexican and Caribbean flavors and imagination. There are some 300 color photographs of the foods and cultures of the many different ethnic tastes that comprise this collection. You will not only find the recipes of these cultures, but also details about the history and tastes. This simple ethnic cookbook will challenge you to try out some heady new ideas for your kitchen and become better educated as you envelope your kitchen and your tastebuds in these exotic recipes. In the few pages devoted to corn on the cob you will find out how it grows, how it looks and how it tastes. Then you can try out the Mexican way to serve corn. Add limes and chilies, and then roast the ears. Delicious? You bet! Every section of this wonderful cookbook covers a type of food and some ethnic recipes to try out. Give your tastebuds a new treat! Check out this winning cookbook. |
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BBQ USA: 425 Fiery Recipes from All Across America This impressive cookbook is about the size of a very fat telephone book. The author is called the "Grilling Guru" by some and he traveled some on half million miles across the U.S., Canada and Puerto Rico to study and collect these recipes for us. In Seattle he shares the recipe for the very best smoked salmon he found, and if you have ever been to Seattle you must know how good the salmon is there. This entertaining cookbook is more than just a travelogue of mouth-watering dishes. The pages are filled with side boxes that are filled with highlights and information so that you could meet the very best worlds of BBQ. From perfect burgers to Kansas City Ribs, you are in for a unusual culinary education and a taste adventure that you can prepare yourself. The book is also filled with pictures of people and places. It is a fun cookbook to page through, but most people will want to try to eat their way through the recipes. |
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The Great Big Burger Book : 100 New and Classic Recipes for Mout Crab Burgers, Curried Chicken Burgers and Dill Turkey Burgers are just a few of the different types of burgers you will learn about with this single-subject cookbook. Sound good? Well, let's assume that America's favorite hot sandwich is still safe ensconced in our hearts. This nicely-illustrated book will give you all sorts of new ideas and ways to cook your burgers. There are 100 recipes to try. Well, maybe no Buffalo Burgers for me, but I do want to try out the recipe for Asian Tuna Burgers with Wasabi Mayo. Yum! Burgers every which way and using all kinds of ground meats to try out and enjoy. These are not your ordinary MickeyD pick-up window disappointments. These are unusual and succulent varieties of burgers to relish at your next outdoor BBQ. |
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Seductions of Rice If you think rice is just an ordinary sidedish that comes with Chinese takeout, think again. This informative and good-looking cookbook is truly a seducer. This book was 23 weeks on the L.A. Times' Cookbook Hotlist! And its no wonder! Rice is a perfect food, according to the authors, and then they feature the rice in authentic recipes and family traditions from may cultures. Every variety of the grain known as rice is explored and described. There are 300 photographs that show the authors' travels around the world, collecting personal tales and recipes to share with us. This is more than just a cookbook. This is also a travel book that is filled with anecdotes and good photos. Black Rice, Sticky Rice, Thai Rice, Paella, and much more. Just about every kind of rice and every place in the world that eats this staple. Rice is a major component of every week's meals in our household, so we were pleased to see this combination cookbook and travel journal. It's a beaut! |
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Essentials of Cooking This is another amazing cookbook that anyone who wants to learn to cook will enjoy. These are the basics that every good cook should know. James Peters explains "the-ten-steps" that you need to know so that you can get started in kitchen. The book has more 1,100 photographs that are essential guides to the recipes here. More than 250 basic cooking techniques and recipes are explained and pictured in this book. With this book, cooking stops being a mystery and becomes a craft as you study this splendid effort to entertain you in your kitchen by showing you skills that chefs learn in their first weeks at culinary school. |
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Nueva Salsa: Recipes to Spice It Up Just the word "Salsa" brings a mouthwatering rush. Think it sounds like a dance? I always think of fun nights spent at our local Mexican restaurant where they make fresh nacho chips and serve them endlessly as you enjoy them with the tomatoey topping and lots of margaritas! A good salsa tastes like all the spices in Mexico. There are all kinds of tastes and colors. All types of textures and flavors. Salsa is not just for dipping chips and crackers into a bowl of whatever kind you make. Salsa can be used to replace ketchup and used as a condiment for many dishes. This superb little cookbook is filled with salsas that you might never have thought of trying before. Try any of the "Salsa De Frutas" for a new taste treat. I suggest the Grapefruit, Cucumber and Mint variety which is just one of the very tasty new treats. There are typical varieties that include Papya and Chile or Mango and Coconut. On and on for an exciting new cookbook for you to enjoy and it includes all of the endorphin-generating spices you could want. |
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A Passion for Vegetables: Simple and Inspired Recipes from Aroun The information in the first few pages is concise but engaging, and will teach you some of the basic tips that you might not know about picking and preparing veggies. You will also learn about some of the utensils that should be helpful. Then it's off to the kitchen to begin with lessons and recipes for beets, carrots, sweet potatoes and much more. The chapter on "Shoots and Thistles" has some great recipes for one of my favorites; the artichoke. When I got to their recipe for "Stuffed Zucchini" I raced for my own kitchen. There are chapters in this inventive cookbook for recipes that utilize "Fungi" (mushrooms), pods and seeds, and lastly, squash deserts. |
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Great Greens: Fresh, Flavorful, and Innovative Recipes I just came home from shopping at our local grocery store and I loaded up with fresh fruit and lots of greens because they all looked so good today. Now I have this nice new cookbook that has been put together by Ms. Brennan. If just for the recipe for wonderful and easy to prepare Shepherd's Pie, the book is worth the price. An old recipe you say? Not this one you make this one with three greens and wedges of Iceberg lettuce and then you put a delicious blue cheese dressing on top. It's all here. Ever thought of trying braised kale? The recipe here shows you how to make it along with some other some good chops. My favorite recipe here is called "Skewered Lime and Ginger Prawns." This recipe has watercress, Mache and Frisee. Don't know those last two? I didn't either until I'd read this wonderful cookbook. Now I'm anxious to try them! |
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Our cookbook reviews are written by our Editor, Richard L. Trethewey
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