Party Snacks: 50 Simple, Stylish Recipes to Make You a Popular Party Host (50 Series) Review

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(More customer reviews)There are lots of snack recipe books out there, and it takes the right combination of content for one to stand out from the crowd--this one has it! I love having friends over and graduated from setting out chips n' dip ages ago, but it's still daunting to try anything complicated. This book contains a variety of recipes for things that look and taste fancy, but are actually super simple to make. Impress your friends (and yourself) with tasty tidbits like watercress sandwiches, spicy cheese balls, and savory cannoli. Bonuses include drink pairing suggestions, lovely photography, and of course, Rathbun's funny and friendly writing! A note of warning though: do not read this book when hungry--the pictures of the gougeres and mini frittatas alone will cause you to drool uncontrollably!

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This book presents 50 recipes for savory finger foods, along with a brief introduction featuring general tips for serving food and drink at any kind of home party, from informal get-togethers to carefully planned cocktail parties. In five concise recipe chapters, A.J. Rathbun offers stuffed, skewered, baked, dipped, spreadable, and speedy party snacks. Recipes including Classic Southwestern Crudites, Creamy Cauliflower Crisps, Sweet Speared Shrimp, Eggplant Parmesan Nibblers, and Heroic Tiny Ham and Cheesers make it easy to create a superior spread of party snacks!

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Knack Mexican Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy (Knack: Make It easy) Review

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(More customer reviews)Lots of authentic recipes that are all very tasty. My expertise with cooking Mexican was very limited prior to owning this book, but with all the great pictures and simple layout of the book it made cooking much easier. I would definitely recommend this book to anyone who wants to get into Mexican food cooking!

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Knack: Mexican Cooking teaches you how to make your favorite Mexican dishes right at home. 100 step-by-step main recipes and more than 250 variations.

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The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors Review

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(More customer reviews)The dishes in this book fit the title: Filipino American. That is, they are based on the traditional foods of the Philippines but modified to allow the chef to take advantage of fresh local products, and of a minimum of specialty spices. The resulting foods are thus more suited to both the American taste and the American supermarket than highly traditional recipies.
Philippine food traditions are based on their particular variant on oriental cooking, but modified by years of invluence from incoming cultures. The Spanish took over the island in 1542 and left them with a deep impression of Spanish culinary heritage (paella for instance, but without saffron). The Spanish in turn brought with them some Mexican influence. And then there were the Americans, the Japanese, the Chinese.
Ms. Aranas has done an excellent job of fitting these into an American kitchen. You will be hard pressed to flip through this book without finding something that you want to try.

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Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-AmericanKitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores.There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type.Anyone interested in Filipino cooking will find this book an invaluable resource.

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Food Network Kitchens Favorites Recipes Review

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(More customer reviews)I found this book at the library and picked it up, thinking it'd be full of frou-frou recipes that would be entertaining to watch a chef create on TV but not practical for a real kitchen. Boy, was I wrong. This book is full of true recipe gems. I went straight from the library to Amazon to get my own copy. Definitely recommended for anyone who likes to cook.

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• More than 250 favorite recipes from the food staff that work behind the scenes in the Food Network Kitchens.
• Kitchen tips and techniques that will ensure recipe success.
• Exquisite photography provides inspiration and confidence that every dish will be a success.

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PATRICIA WELLS AT HOME IN PROVENCE: Recipes Inspired By Her Farmhouse In France Review

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(More customer reviews)This cookbook is full of country food. Most of the flavors come from herbs and olive oil and the recipes call for very fresh ingredients, so they are fun right from the beginning. If you live near a farmer's market, these recipes will do justice to the produce there.
The recipes are laid out well, with measurements given in both metric and imperial notation, and there are plenty of substitutions listed for the more obscure ingredients. Be warned, though. . . this is not a beginner's cookbook. Each recipe uses a lot of ingredients and assumes a) that you know what all the ingredients are (lamb's lettuce? orange flower water? sheep cheese?) and b) that you know to prepare each ingredient to the point where it joins the rest of the recipe (grating zest, stemming thyme, cutting basil into chiffonade). The recipes also benefit from close reading and planning beforehand. For this reason, even though the style is "country food," I mostly end up using this book for somewhat fancier dinners.
Once you've started, though, the resulting food is truly superb. No one has ever complained when fed a dish from this book. The Tomato Clafoutis is a summer standard at my place. I served the Winemaker's Grape Cake at a party today, and it was gone in fifteen minutes. There is also a nice section at the back for sauces, relishes, homemade liquors and pantry items called for in the main body of the book. These recipes are simple and keep for a while, so if you are in a place where you can't nip out to the local French-Arab market for preserved lemons, you can put your own up for when you need them.
A word to the wise, though. Spring for a hardbound edition. Although the paperback is lovely, the binding is terrible. The spine glue is weak, and your pages will start falling out in clumps, starting with the two glossy photo sections. It started to fall apart the moment I opened the book, and it just can't hack the heavy kitchen use that cookbooks tend to get.

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