Broussard's Restaurant Cookbook Review

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(More customer reviews)Thank you Broussards for this. Interesting read, with recipes that are home useful. Not the usual unobtainium types so profound in these books. Fun to use with great results.
I've collected cookbooks for years, and this is my pick of the litter.
Thanks again!

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Nearly a century of outstanding classic New Orleans Creole cuisine form the foundation of the Broussardís traditionóalong with the legend, hospitality, celebrities, and flamboyance started by its spirited founder, Joseph ìPapa Joeî Broussard.

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Farberware Classic Stack 'N Steam 3-Quart Saucepot and Steamer Review

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(More customer reviews)This has got to be the deal of the century, and not only that, these pans will last you almost that long! My mother has had a set for 35 years, and I've had mine for 5. Nearly indestructible, dishwasher safe, good performers on the stovetop, with stay-cool handles! They even look great after all those years!
Keep in mind that because they are mostly stainless steel, with an aluminum bottom, Farberware does not heat up quite as fast as, say, hard-anodized aluminum such as Calphalon, which gourmets prefer. Stainless steel is a poor heat conductor, while aluminum is good and copper is the best. On the plus side, you can't put Calphalon in the dishwasher and Calphalon does not have true stay-cool handles, like Farberware.
Anyway, how often do you buy a gift knowing that it will still be around 20, 30, 40 years from now? By the way, if the pot does have a problem, they come with a Lifetime Warranty.

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What could be healthier than steamed veggies on a bed of rice or pasta? With this stackable set you can utilize the steam from whatever's simmering below to cook whatever's on top.How's that for cooking efficiency? Functional as well as beautiful, this 3-quart saucepot and 2-quart steamer insert are made of heavy 18/10 stainless steel polished to a mirror finish. The pot has an aluminum core in its base to spread heat quickly and evenly. The core is completely clad in stainless steel so, like the rest of the pot and the steamer, the pot bottom resists corrosion and discoloring and cleans up easily. Thick rolled rims add durability and make it possible to pour from the pot without dripping. Because the pot is 4-1/2 inches deep and comes with a tight-fitting, domed lid, it is roomy enough to simmer stocks and soups and can also be used for braising veal shanks or for cooking chili on the stovetop or in the oven. (The handles are oven-safe to 350 degrees F and stay cool on the stovetop.) The pot and steamer are dishwasher-safe and come with a lifetime warranty against defects. --Fred Brack

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Antoine's Cookbook: Antoine's Restaurant Since 1840 Cookbook Review

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(More customer reviews)I purchased Antoine's Restaurant cookbook because I loved my visit to New Orleans and found the food served in it's restaurants to be superb. This particular cookbook is delightful in its historical information, the wonderful illustrations and it's very basic New Orleans cuisine. I found some recipes I would fix but many of the recipes are too simple. If you want a unique, New Orleans way to fix green beans, don't look in this cookbook. The green bean recipe is just that.."Green Beans with butter". Boil the beans until tender, drain and add melted butter. Thats it. The section on sauces is interesting but when fixing many of the entre's you have to go back and forth looking up the separate sauce recipes to add to the main entre' recipe. For example, the main recipe is on page 76 but the sauce is on page 124. I like everything on the same page when I'm cooking. Simple dishes are sometimes the best but most of the dishes featured in this cookbook aren't very exciting. It is a nice cookbook to add to a collection because of the history behind the restaurant but not necessarily for it's unique recipes.

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The Victory Garden Cookbook Review

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(More customer reviews)I do not garden but this cookbook, a gift from my mother, is my standard resource for cooking vegetables. I always find a recipe for the vegetable in hand that is appropriate to the occasion for which I am cooking - myself, family, guests or a festive dinner.
The book includes a first person introduction to the use of the vegetable, its growing conditions, etc. The intent is to get the feel of a private conversation with the author regarding the vegetable. There are general instructions for preparation for those who prefer to wing it rather than follow recipes. There are a variety of recipes for the vegetable which generally include at least one for each of the basic preparations. Then there are nice tables of yields, storage, use for leftovers, hints for use, even microwave instructions. The book has color photos of the various vegetables, including photos of preparation of the vegetable.
The vegetables included, some of which are families of vegetables not a single vegetable are: asparagus, beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celeriac, celery, corn, cucumbers, eggplant, endive, fennel, greens, Jerusalem artichokes, kale, kohlrabi, leeks, okra, onion, parsnips, peas, peppers, potatoes, pumpkins, radishes, salad greens, salsify, spinach, summer squash, winter squash, sweet potatoes, Swiss chard, tomatoes, turnips & rutabagas.
This is the only vegetable cookbook you'll ever need.

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