Playing in the Kitchen Review

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(More customer reviews)Lavinia Plonka created a great intro to cooking with 'Playing in the Kitchen'. It's funny, clear, and a good way to go beyond the ordinary for those of us who panic over preparing dinner. If you love to eat but are afraid to experiment with cooking, this is for you. The glossary is a Godsend for the novice, and the sections on how and what to substitute are essential. Even if you don't want to cook, this is an entertaining read. I say buy it today!

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Real Thai: The Best of Thailand's Regional Cooking Review

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(More customer reviews)Like the author, I was also a Peace Corps Volunteer in Thailand (though it appears from her introduction to the book that she preceded me there by about 15 years).
Anyway, I was thrilled to learn of this book soon after I returned to the U.S. in the early 1990's. My sister had discovered it soon after she had visited me in Thailand, and had found the recipes to authentically replicate many of the dishes she remembered from her first-hand Thai experience. I was skeptical when my sister initially told me of the book, but was pleasantly surprised from the moment that I began to read through it -- so pleased, in fact, that my sister gave me her copy right there on the spot, and then went out the next day to replace her own copy.
What so pleased me was the genuine authenticity of the recipes captured in the book (rather than the "westernized" or "fusion" versions that are contained in so many recipe books, and on far too many a restaurant menu these days). Many of these other books are really glorified "coffee table" books, whereas McDermott has compiled here a practical working guidebook that addresses the entire breadth of Thai cuisine. The recipes contained in her book masterfully and faithfully reproduce the exact dishes that you might find in a restaurant (large or small) or in a typical Thai home, and they are generally quite easy to replicate. As a byproduct of being more authentic, the versions that she has captured in this book also have the added benefit of tasting better than many of the dishes that you are likely to encounter at many Thai restaurants here in the U.S. If you want a book to cook from (and not just to display), this is the one.

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The Mansion on Turtle Creek Cookbook Review

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(More customer reviews)Best known as the executive chef of Dallas' Mansion on Turtle Creek, Dean Fearing soars above Texas and, indeed Southern Regional Cooking. This book is a must for anyone interested in the subtlties of taste combinations. While many of the ingredients are not easy to find in much of America's hinterland, those on either coast should have no problem in achieving Fearing's direction. Additionally, to those fearful of the small portions usually associated with today's fashion cuisine, Fearing's quantity of hearty food matches a True Texan's appitite.

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Mexico One Plate At A Time Review

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(More customer reviews)When I was growing up my idea of Mexican food was having to eat those terrible Mexican TV Dinners - YUCK. (The same went for Chinese food.) As a young and middle aged adult I refused to go to a Mexican restaurant based upon my childhood cuisine nightmares. Now I am married to someone who loves food from all around the world. He has been responsible for introducing me to many ethnic foods that I would have otherwise never tried.
Several years ago my husband and I went on a vacation to a place about an hour south of Cancun on the coast near Tulum Beach...Puerta Aventura. It was a 5-star all-inclusive hotel. Among other things that impressed me was the exquisite food. We both must have gained ten pounds on that trip. That was my first taste of good Mexican food. What an eye opener.
Not long ago I was watching FoodTV and saw Rick Bayless, heard about his book, heard the rave reviews on it, and watched several popular chefs prepare authentic Mexican regional cuisine. I was fascinated and wanted to try it out. So I bought this book. Let me tell you folks, if you have never had good Mexican food, this is THE PLACE to start. If you have only eaten it in restaurants, this is THE BOOK to start cooking it.
I began with his Classic Guacamole (to die for), then his Shrimp Ceviche (double to die for) and went on from there. Just the reading and learning itself is a treat. In addition to the recipes, Bayless often goes into detail about the source or inspiration of the recipe; for instance, he talks about the Tortilla Soup...it's his Mom's tortilla soup and he gives the background of the many uses for tortillas. I didn't know this stuff!
He also includes a section on the many types of equipment, spices, herbs, tools and anything else you can think of in preparing and seasoning. There is also a section giving Internet sites to shop for the supplies you will need.
Now I am the proud owner of an electric tortilla press and let me tell you, once you eat a homemade tortilla, there is no turning back to the store bought kind.
Thank you Rick Bayless for writing a book that helps people like me learn the joys of cooking and eating this wonderful food.

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