The Gourmet Garage Cookbook: 200 Everyday Recipes Using Fresh and Exotic Ingredients from Around the World Review

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(More customer reviews)This is a must have reference book for all cooks. It will not teach you how to cook, but for amatuer, budding, or professional cooks, it provides valuable information that you may not have thought about, or long ago forgot. I didn't understand the title until I opened the book, then it was like cleaning out the garage and finding old forgotten treasures! I rank it with "The Joy of Cooking" and LaRousse's "Gastonimique".

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The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish Review

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(More customer reviews)This book has some of the best recipes and hints for seafood and fish that I have run across in years. I am no expert in the kitchen (yet .. but this book may change that, at least when it comes to fish and seafood!) but I found the recipes to be simple, straight forward and easy to follow. (and their tips for what wines to serve were a bonus!)
Accompanied by articles and tidbits about the seafood or fish the book was a fascinating and informative read.. I first took it out of the library and by the time I was half-way through the book I was ready to go to this site and buy it ... which I did immediately.
Any novie or expert cook will find this a MUST HAVE on their shelf of cookbooks ... it will make you want to east fish daily (as I already do... but now in a more tasty fashion!)

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Simply Salmon Review

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(More customer reviews)Salmon is my favorite fish, so I borrowed this book from the library, but I'm buying it now! Mouthwatering recipies with lots of good pictures, lots of information about different kinds of salmon and different ways to cook it, how can you go wrong? The recipes are so interesting I read them out loud to my sister, a chef! He covers the basics like grilling and and sauteing, but also gets into smoking, curing, roasting, making lox & even making salmon ravioli. Each recipe is described in detail by an author who obviously has made each dish and loves every one! Try sauteed salmon with Thai-style coconut broth, salmon "saltimbocca" (wrapping the salmon in prosciutto), or one of the many salsas he includes to go with grilled salmon.
The author teaches at the French Culinary Institute, after running a restaurant in New York City, and he obviously knows and loves this fish! Altogether an excellent introduction with lots of scope for more experienced cooks too!

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