Review

“Fans of Trader Joe’s have been waiting a long time for a book like this.” –Sacramento Bee

“Cooking With All Things Trader Joe’s provides fast and easy dinner solutions for neophytes and kitchen veterans alike” -San Diego Union-Tribune

“The ‘fusion cooking’ in this collection makes it much easier to create sophisticated, fun, eclectic yet accessible meals. This is a delightful cookbook…The bottom line is that this collection is perfect for cooks who are short on time but want healthful meals that are long on taste” -Tucson Citizen

“Authors Deana Gunn and Wona Miniati deliver the goods — in this case, all from Trader Joe’s…The recipes are modern and sensible and include lots of substitution ideas, in case an item is no longer in stock or you simply feel like experimenting. I’ve already made three dishes, and they were all winners.” -The Pioneer Press

“This cookbook is genius!” Sam Zien, TV host and author of Sam the Cooking Guy: Just a Bunch of Recipes (Back Cover)

Product Description

Love Trader Joe’s? This new independent cookbook features recipes that use ingredients all from Trader Joe’s. By combining Trader Joe’s unique products with fresh ingredients, Deana and Wona create clever shortcuts to quick and easy gourmet meals that are delicious and exciting. The recipes in this book treat Trader Joe’s like a “prep kitchen”–using the great selection of unique sauces, mixtures, and prepped items to make flavorful, natural, homemade food in a snap.

Many of the recipes are vegetarian or can easily be made vegetarian. Ethnic dishes like Saag Paneer Lasagna are scattered throughout, as well as classic comfort foods like Comfy Chicken Pot Pie. Crowd-pleasing recipes include Peanutty Sesame Noodles, Black Bean Soup, Macho Nacho, Seafood Paella, Curried Chicken Pitas, Wilted Spinach with Attitude, Honey I Ate the Chocolate Bread Pudding, and All Mixed Up Margaritas.

People who don’t know how to cook or don’t want to cook will appreciate the Bachelor Quickies section, featuring frozen and ready-to-heat selections that are matched to create complete and impressive menus.

With full-color photographs for every recipe, wine suggestions, humorous personal stories, and cooking tips sprinkled throughout, this collection is a must for any Trader Joe’s fan.

From Publishers Weekly

Anderson, author of more than 20 cookbooks, dedicated almost four years to creating her latest collection of 300 uniquely Southern recipes—and her hard work, dedication and passion are evident throughout this extensive book. Along with classic dishes, Anderson shares stories about the South’s culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham. But the insider recipes like Shirt Tail Pies (fried apple turnovers), Tidewater Peanut Soup, Charcoal-Grilled Shad Roe and East Tennessee Stack Cake made with bourbon are what truly make this book special. Anderson’s instructions are easy to follow and The Language of Southern Cooking section is helpful, giving definitions of commonly used ingredients. (Oct.)
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Review

“Readers, whether from the South or not, will love the warmly written and carefully researched A Love Affair with Southern Cooking. . . . The 434-page book includes 200 classic and contempoarary recipes, plus anecdotes and personal reminiscences, all smartly told.” (4 stars — Outstanding) — Baton Rouge Advocate

A New York Times Best Book of 2007 — “This treasurable book is plentifully studded with capsule essays (on the likes of Duke?s mayonnaise or RC Cola) and mini-profiles (Mary Randolph, George Washington Carver) as well as a running timeline of historical tidbits.” — New York Times

A fascinating journey through the rich, complex history of southern foodways. Southern Cooking is a classic. — William Ferris

A tome that will win over workaday cooks and budding food scholars alike. — John T. Edge, author of Southern Belly: the Ultimate Food Lover’s Companion to the South

Jean Anderson’s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. — William C. Friday, President Emeritus, University of North Carolina

Jean Anderson?s splendid, entertaining and most useful new book is her truly essential volume to all who enjoy southern cooking. — William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina William C. Friday, President Emeritus, University of North Carolina

Recipe after delicious recipe will have y?all gathering round the table to celebrate the South?s rich culinary heritage. — Ben and Karen Barker, authors of Not Afraid of Flavor: Recipes from Magnolia Grill

Superb…comes as close as I can imagine toward providing a detailed guide for the recreation of an ancient cuisine. — Reynolds Price, author of Kate Vaiden

[A] charmingly intimate, authoritative, and deeply soul-moving tribute to the peerless cookery of our beloved South. — James Villas, author of The Glory of Southern Cooking

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Amazon.com Review
Amazon Best of the Month November 2007: Inspired by the Strunk and White classic, Michael Ruhlman’s The Elements of Cooking will quickly prove to be an essential culinary reference for both seasoned cooks and novices who might not know gravlax from gremolata. After a thorough “Notes on Cooking,” Ruhlman, a prolific cookbook author and popular blogger, settles in for an opinionated and informative A-Z roundup (from Acid to Zester) of cooking terms, lessons, and techniques reduced to their essential essence. Even with only one recipe (for veal stock), it’s a must-have for every kitchen library–a book that will help you re-think your approach to food. –Brad Thomas Parsons

From Publishers Weekly

Ruhlman’s slim 12th book, inspired by Strunk and White’s classic The Elements of Style, would more accurately have been titled Selected Elements of French Cooking. Organized in dictionary format, the book offers short definitions of culinary terms most likely to be encountered in a Continental restaurant kitchen: à la ficelle, jus lie, lardo, mise en place, oblique cut, oignon pique, rondeau, roulade. Entries for ladle, rolling pin and other common implements seem almost superfluous, while international items such as wok, tandoor, udon and cardamom are nowhere to be found (though to be fair, nam pla, kimchi and umami are included). An opening eight-page section announces, with finger wagging, that veal stock is the essential and discourses on eggs, salt and kitchen tools. Ruhlman (The Soul of a Chef) is an elegant writer and the entries he does include can be useful and sometimes entertaining. The real problem is the idiosyncratic, highly personal approach: you just don’t know what you’ll find in this book and what you won’t. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Description

About the Author
Cooking Light, America’s leading epicurean magazine and authority on healthy cooking, is dedicated to helping its more than 12 million readers eat smart, be fit, and live well. With a staff of registered dietitians and culinary professionals-and over 20 years of experience-Cooking Light is unrivaled in identifying emerging food trends and providing flavorful and healthful recipes as well as detailed information about healthy cooking techniques and tips. 

Review

“At last a cookbook is coming that makes natural food appear glamorous and desirable…” — United Press international, February 21, 2007

Swanson goes a long way toward helping “whole” foods shed their stale, hippie stigma… — Salon.com, March 6, 2007

The evocative photographs, most of which were taken by Swanson, lure you into the book. — Seattle Post-Intelligencer, April 10, 2007

Product Description

Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, SUPER NATURAL COOKING offers globally inspired, nutritionally packed cuisine that is both gratifying and flavorful. With her weeknight-friendly dishes, real-foodie Heidi Swanson teaches home cooks how to become confident in a whole-foods kitchen by experimenting with alternative flours, fats, grains, sweeteners, and more. Including innovative twists on familiar dishes from polenta to chocolate chip cookies, SUPER NATURAL COOKING is the new wholesome way to eat, using real-world ingredients to get out-of-this-world results.

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Product Description

Frustrated by wasting food you just can’t eat or ingredients you can’t use up? Tired of trying to figure out how to scale down a recipe so it doesn’t serve an army?

For this innovative cookbook, the editors and cooks at America’s Test Kitchen thought big but cooked small. We revamped our best recipes from the year to serve two. You’ll find everything from simple weeknight fare to special occasion dinners to salads, soups, sides and desserts. Birthday cake for two? We’ve got you covered!

A great gift for empty nesters, newlyweds, single people, young families (because new moms & dads are sick of eating mac-n-cheese) and more. Cooking for Two includes our guaranteed and much-loved equipment recommendations, Notes from the Test Kitchen feature, and ingredient ratings. The Smart Shopper’s Guide in the front of the book instructs your grocery shopping and meal planning by helping you make the most of ingredients.

Review

“Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, ‘If you can read, you can cook.’”
- Entertainment Weekly — Review

Review

“Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, ‘If you can read, you can cook.’”
- Entertainment Weekly

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Product Description

Product Description

After Hurricane Katrina devastated New Orleans thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine from seafood and meat to desserts and cocktails. But it also tells the story recipe by recipe of one of the great food cities in the world and the determination of its citizens to preserve and safeguard their culinary legacy.

Amazon.com Review
Book Description
She’s taught us every facet of Italian cooking–from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.

Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you’ll also find updated twists on classic trattoria favorites–California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?

Ranging from soups and snacks to easy entres and elegant dinner-party fare, Giada’s recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America’s best-loved Italian cook.

Italy meets California in Giada De Laurentiis’s collection of 100 new recipes. She focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat.

Giada De Laurentiis’s Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Not all cream sauces are super-rich. This pasta gets its creamy sauce from a combination of part-skim ricotta and pasta water, which come together to make a really easy, lighter cream sauce. Don’t leave out the lemon zest; it brightens the flavor and adds a wonderful lemony aroma as well. –Giada De Laurentiis

Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
(4-6 servings)

1 pound whole-wheat linguine
1/2 cup part-skim ricotta cheese
3 tablespoons olive oil
1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
1 garlic clove, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
Zest of 1 lemon

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking water. Transfer the hot pasta to a large heat-proof bowl and add the ricotta. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and sauté for 4 minutes. Add the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes. Add the ricotta-coated pasta to the pan with the green beans and toss to combine. Add the tomatoes and toss gently. Transfer to a serving plate and sprinkle with the lemon zest. Serve.

Giada De Laurentiis is the star of Food Network’s Everyday Italian, Giada’s Weekend Getaways, and Giada in Paradise. She attended Le Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles. This is her fourth book.

From Publishers Weekly

In her usual bright and cheery manner, De Laurentiis (Everyday Italian) offers her newest collection of accessible Italian-accented recipes. The host of Food Network’s Everyday Italian and Giada’s Weekend Getaways brings to the table recipes with basic, readily available ingredients like ricotta and canned beans, with which she whips up a surprisingly diverse array of dishes, like Hearty Tomato Soup with Lemon and Rosemary, and Asparagus Lasagna. Now and again she goes out on a limb with a contemporary twist—Tomato, Watermelon and Basil Skewers or Butternut Squash and Vanilla Risotto, while an entire chapter devoted to kids’ food brings out her sense of whimsy with dishes like Pizza Pot Pies. Throughout, Giada celebrates food that’s refreshingly simple. (Sept.)
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