Showing posts with label chef. Show all posts
Showing posts with label chef. Show all posts

The Appetizer Atlas: A World of Small Bites Review

The Appetizer Atlas: A World of Small Bites
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Everything about this book is impressive. The recipies are exhaustively researched and every region begins with a several page very entertaining description of the factors affecting the area's cuizine. Here and in the recipies themselves you will learn the spirit and letter of enjoying food in different parts of the world.
Flipping the book open to any page, here's what you see: first, the name of region and sub-region you are in, a very interesting synopsis of the dish and what makes it special. Right below this, is a very helpful section called "Chef's Notes", which tells you the secrets of proper preparation and what pitfalls to avoid.
The format of the recipies is elegant and easy to follow. Advance preparation directions are especially helpful. Optional ingredients are clearly marked and possible substitutions are noted. The preparation directions are very clear, giving you confidence that the author's have actually prepared the dishes and know exactly what to do and when.
Nevertheless, what really shines about this book is the actual appetizers chosen and the helpful way the world is subdivided. Reading over the names of the dishes alone will be enough to get you excited. As you dig deeper you will be drawn into the style and flavor of the region. The detailed and complete recipies found in this book which are packed with real information about the area and how to cook it is infinitely superior to the glib and hodge-podge collection that often passes for a cookbook. Buy this one and you will not be disappointed!

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Cooking Essentials for the New Professional Chef Student Workbook Review

Cooking Essentials for the New Professional Chef Student Workbook
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This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book.

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Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking Review

Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking
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I've been a fan of Tony Rosenfeld for several years now, due to his wonderful contribution to Fine Cooking (best cooking magazine ever!), and I have his previous chicken cookbook, which I use a lot, so I was excited to see his latest book hit the shelves. A different style of cookbook -- no pictures and technique based - it gives you a master formula for cooking different types of meat, fish, veggies in many ways with lots of sauces, etc to go with (suggestions are made for pairings). I made the Honey Chipoltle Glaze with grilled chicken, and his sauted collard greens, and it was amazing! In fact, my husband said, "this is the kind of meal that makes a man fall in love with a woman." Everything in this book is wonderful, really recommend!!

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Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time.
Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions.
High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.


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Sunbeam 7530 Rocket Grill Electric Grilling Appliance Review

Sunbeam 7530 Rocket Grill Electric Grilling Appliance
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I bought my Rocket Grill about a week ago from the TV add. I usually shop Amazon when I see something on TV that I like but this time it looked so good I just called up and did the deal on the spot. I could have saved a few bucks had I gone to ...zon first and ordered on line.
Even so I am very pleased with the item to the point I wanted to share the experience with those now thinking of buying one.
To me the best feature is that just like the other reviews, there is no clean up. I figured that was a bit too good be true and it almost is. So far, the only clean up needed was to sponge off the lid. A very slight residue of oil will settle on the inside of the lid as the heated steam from the cooking process rises and passes through. The lid is extremely easy to remove so this kind of clean up is almost negligible.
Let me tell you, I've tried a bunch of kitchen grilling systems. There are those where I would set it and forget it, infra-red convection whiz-bang thingies with huge plastic bell shaped lid, toaster ovens of different varieties and a score of others. They all have their cooking gimmicks and most do a good job of cooking as promoted. BUT THE MESS they made always ruined it. Clean up took longer than the cooking did so after a few tries, those devices were stored and not used. Eventually they would be given to a family member (heh), sold or donated.
The Rocket Grill is a keeper and I will use it regularly. Last night I made two frozen filet mignon steaks today I heated up previously cooked rotisserie chicken, made some hot dogs and a grilled ham and cheese sandwich.
Haven't needed to wash a thing. The secret is in the parchment pouches into which the food is put and within which the food is cooked. Essentially all the grease, fat, spatter, etc is retained inside the bag. Nothing but the steam gets out. No spatter, no cooked on grease, no crumbs, no kidding !!! Nuff Said ... get it !!! You'll love it.


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Parchment-paper cooking is a time-tested method used by chefs around the world. With this in mind, Sunbeam developed the Rocket Grill electric grilling appliance, which uses special parchment pouches to hold in all the juices and keep food moist and flavorful. Plus, the pouches channel fat and grease away from food to a reservoir at the bottom of the pouch for reduced fat intake. Enjoy grilled steaks, hamburgers, bratwurst, grilled-cheese sandwiches, veggies, fish, chicken, deserts, and more. To use, simply place food into the parchment pouch, place the pouch into the grill, slide the switch to the desired setting--fresh or frozen--and set the timer. The unit grills most fresh foods in 3 to 8 minutes and most frozen foods in 8 to 12 minutes, for a reduced grilling time of 300 percent--perfect for healthy, delicious meals at a speed that can keep up with any busy schedule. Best of all, there's no cleanup required. Just toss away the mess. Accessories include 48 parchment pouches, cooking tongs, and a recipe guide booklet. The grilling appliance measures 14 by 11 by 11 inches and carries a one-year limited warranty. From the ManufacturerWhat Makes The Sunbeam Rocket Grill Different? Features and Specifications
48 Rocket Grill parchment pouches included
Rocket Grill recipe book
Cool-touch exterior--safe for the family
15 minute timer
Ready signal to let you know the product is hot
Grill plate pressure control (low or high)
Reduces the amount of fat intake by 3 times versus pan frying
Removes times versus the amount of fat calories
Reduce grilling time by 3 times
Stainless steel grilling tongs
Rocket grill guide
Stainless steel handle
Measures 14 by 11 by 11 inches
One-year limited warranty.

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Professional Cooking, College (With CD-ROM) Review

Professional Cooking, College (With CD-ROM)
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While I am not a culinary student, I do love to cook and learn the science behind the food. This book is the most comprehensive, best photographed book I have seen. This is written for the student, or professional preparation in terms of quantities the recipes make. You can easily scale most of them to suit your personal needs. The book is divided into various sections there is a textbook feel as each area of food is explained thoroughly, then come the recipes. This book is nice as it offers many suggestions and ideas with each recipe. While this may not be the best choice for every cook at home, I think this is a good choice for people that want a little more out a cookbook.

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Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.* 1,000 recipes, including 250 from Le Cordon Bleu.* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.* New chapters on sausages and cured foods; pates, terrines, and other cold foods.* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

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The Heaven on Seven Cookbook: Where It's Mardi Gras All the Time Review

The Heaven on Seven Cookbook: Where It's Mardi Gras All the Time
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This is a very good cookbook. I own, or have read, most of the New Orleans cookbooks. This is one of the best, with creative thoughts on how to make some of the dishes lighter and more attractive. Great taste.

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The New York Times 60-Minute Gourmet Review

The New York Times 60-Minute Gourmet
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Really, you just can't go wrong. There are no 'vanity' recipes in here (you know the ones, with 87 ingredients and impossible-to-find spices), only simple and flawless dishes that have been proven over time to be winners. I first got this book on the recommendation of a professional chef, and was very suspicious that it would be completely beyond my meager abilities. I was pleased to discover that everything about this book is straightforward, and no matter what your cooking level is you CAN make EVERY SINGLE RECIPE even if you are a cooking novice. It's a little heavy on the cream in some recipes, so I recommend more for special occasions and weekends than every day cooking - although there are quite a few healthier recipes in there as well.
Favorite recipes? Chicken Scarpariello (took me all of 25 minutes, start to finish), Shell Steak in Vinager & Cream sauce (will impress big-time).

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A Master Chef's Signature BookAvailable in paperback for the first time in a decade, The New York Times 60-Minute Gourmet is the bestselling cookbook that catapulted Pierre Franey into the front ranks of American chefs. After a successful career as a restaurant chef, Franey became a food writer for The New York Times in 1975, accepting the challenge to write a regular column featuring recipes that would take less than an hour to prepare. Through his column and the cookbooks that soon followed, Franey created a national sensation with his revolutionary style of cooking, and American kitchens haven't been the same since. The presentation of quick, healthy, and enjoyable meals was a revelation, introducing the home cook to choices beyond spending hours in the kitchen or settling for "fast food." This cookbook -- the first that collected his New York Times recipes -- captures all that was great about Pierre Franey's cooking: fresh, flavorful, low-fat ingredients, ease of preparation, and the injunction "Don't spend all evening in the kitchen!" As a step-by-step guide to better cooking and delicious eating, this great cookbook allows all cooks to employ Pierre Franey's signature methods and create memorable meals in their own homes.

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