Product Description
Class is in session, and Martha Stewart is your instructor! This amazingly informative cookbook features over 200 delicious recipes with step-by-step photographs that don't just teach you what to cook, but how to cook it.Amazon.com Review
Book Description
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.

In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.

Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.

Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.

Customer Reviews (82)

Awesome
I purchased this for my niece as a bridal shower gift, but loved it so much that I bought it myself. I consider myself a very skilled home cook, but have learned so much. Great recipes, too! Thank you, Martha!

Martha's cooking bible
This book is awesome. I bought it recently and have loved reading it. I've been cooking for a number of years now and have learnt lots from this book. It is also a fantastic resource for friends of mine who are new to cooking. I highly recommend this book for anyone interested in cooking it is a great reference book and has some awesome recipies that you can practice your new skills on.

Great Reference Material
I won an autographed copy of this book at a Christmas party. How lucky I was. I have stacks of cookbooks that I never use. Most often, going to the internet for guidance. However, this book gets pulled off of my shelf on a regular basis. I use it all of the time. For anyone that loves to cook and could use a little guidance along the way from time to time, I highly recommend this book.

Your best cooking reference guide!
This is a fantastic cooking reference guide. It's easy to understand with clear instruction. The material is well researched and tested. I have been cooking for many years and actually read this book from cover to cover and learned quite a bit. The book provides the basics and more advanced techniques as well. A fantastic gift to the beginning or more advanced cook. You will reach for it constantly.

a little disappointed
I was a little bit disappointed with this cookbook. I had wanted to get it for so long that I just caved. I consider myself a beginner to intermiediate cook but there were a lot of techniques and recipes that a beginner would be intimidated by. I expected to see things like homemade meatballs and bread and all the tips and techinques that go along with it. Instead of that there were recipes for things like duck and rabbit and caviar topped egg cups. I don't even think there is a place anywhere near me that sells caviar let alone duck. However, there are a few recipes I would like to try such as homemade angel food cake. Another thing I liked about the book is how it discribed the herbs and what they worked best with and what they tasted like. If I could do it all over again. I would have checked it out from a library instead of buying it. ... Read more

Product Description
Camilla’s Cucinotta: Italian Cooking Classes. Fresh take-home pastas & sauces dailyBenvenuti! (Welcome!)

Holly Maguire’s grandmother Camilla was the Love Goddess of Blue Crab Island, Maine—a Milanese fortune-teller who could predict the right man for you, and whose Italian cooking was rumored to save marriages. Holly has been waiting years for her unlikely fortune: her true love will like sa cordula, an unappetizing old-world delicacy. But Holly can’t make a decent marinara sauce, let alone sa cordula. Maybe that’s why the man she hopes to marry breaks her heart. So when Holly inherits Camilla’s Cucinotta, she’s determined to forget about fortunes and love and become an Italian cooking teacher worthy of her grandmother’s legacy.

But Holly’s four students are seeking much more than how to make Camilla’s chicken alla Milanese. Simon, a single father, hopes to cook his way back into his daughter’s heart. Juliet, Holly’s childhood friend, hides a painful secret. Tamara, a serial dater, can’t find the love she longs for. And twelve-year-old Mia thinks learning to cook will stop her dad, Liam, from marrying his phony lasagna-queen girlfriend. As the class gathers each week, adding Camilla’s essential ingredients of wishes and memories in every pot and pan, unexpected friendships and romances are formed—and tested. Especially when Holly falls hard for Liam . . . and learns a thing or two about finding her own recipe for happiness.

Melissa Senate

Melissa Senate ... Read more

Customer Reviews (9)

A delicious story of friendship, love and discovery
So many books that are filled with multiple women bonding over some hobby are cliched, predictable and shallow.This one isn't.It is, quite simply, delightful.I love Holly. (She has such a great name!)When she takes her broken heart back to Maine, her grandmother welcomes her home.Just as she is becoming comfortable, her grandmother passes away and she's left to find herself on her own.Armed with her grandmother's recipe book, kitchen and diaries, Holly leaps headlong into a new life.

Camilla's essential ingredients were wishes and memories and it's when Holly begins choosing which wishes and memories to add to her recipes, that she discovers what she wants out of life.

The narration evokes familiarity.I think most people have memories which involve food and the preparation of food. So much of Holly's story takes place in the kitchen: her grandmother's kitchen and then hers.My family isn't Italian (we're Scotch/English), but we love cooking and I have many fond memories of cooking with my mother and grandmother.Most of the significant discussions of my youth happened in the kitchen while my mom and I were cooking.

There is one unnecessary instance of the F word, and some pre-marital sex, but without all the details, thank goodness!

With quirky characters and a charming heroine, this is a delicious story of friendship, love and discovery.

BookHounds [...]
Melissa Senate knows how to craft the perfect Chick Lit book without being cliche, although I think this one would probably fall into the category of Contempory Fiction.I am pretty sure I proclaimed her last book, The Secret of Joy as her best book ever, but she keeps getting better.Can you tell how much I enjoy them?

Holly has her heart broken and in her search to repair it, she starts teaching cooking after inheriting her grandmother's shop.Camille has a lot to teach Holly and the lessons come through as touching and poignant.Holly finds true friendship through cooking and sparkles when Juliet, Tamara and Mia (an almost teen) meet up with Simon.Holly falls for Liam, Mia's dad and tries to work through her past. They all have deep dark secrets and when they learn to share, the story really takes off. This reminded me a lot of The Friday Night Knitting Club, so if you enjoyed that, you will love this one!

Bridget's Review
It took me a little while to get into this book.I don't know if it was the actual book or if I just had too much on my mind.Anyway, after I was about a third through it, I found myself engrossed in the book.FYI, if you like italian food, this book will make you hungry.The plot was good and I really liked the character, especially Camilla.When you're looking for a good romance to curl up with on the couch, this is the book you're looking for.Just make sure you have some pasta on hand.

Lovely, lovely
I have been reading Melissa Senate's books since I fell in love with See Jane Date and I have never stopped!

The Love Goddess Cooking School is another touching, funny and loving book - and a definite winner for this author.

As you all know I am a huge fan of chick lit and, I have to admit that, once again, I am totally bummed to see that a "former" chick lit author is now writing more contemporary fiction novels - I wish they would continue writing wonderful chick lit.However, having said that, I have to admit that The Love Goddess Cooking School, while definitely contemporary fiction, still ended up demonstrating shades of chick lit love.

The main character Holly Maguire and her constant back stories to her grandmother Camilla and all of the "wisdom" Camilla has instilled in Holly over the years, especially about love, food and marriage is, for the main part, funny and touching at the same time.

Holly is looking for direction and love and in the process, discovers that her grandma actually knows what she was talking about, especially when it comes to wisdom, friendship and love - which is found in the places and with the people Holly never thought she would end up being and visiting.

As always, the story is wonderful, engaging and completely down to earth.You want to be right there, living and experimenting with Holly and, of course, discovering just how wonderful life can be - if you just stop and smell the flowers.

I loved, loved this book and I love, love this author.

Beautifully Written Chick Lit
I thoroughly enjoyed The Love Goddess' Cooking School. Holly was a great character and I loved how her Nana's (I called my grandma that too) diaries helped complete the story.Each character takes on a personality at the hand of Melissa Senate and you find yourself cheering for each one as they shield their skeletons and move on with the help of food. Most of us know, or can recall a time, or even many times when food helped us cope, heal, share and deal with moments that may have caused us stress. I appreciated the simplicity of the story and how mature Holly became as the story progressed. In the beginning I wasn't sure if Holly was going to be a character I liked. After her initial breakup she seemed immature, unsure, lost, and alone, her transformation made the story and I rooted for her the whole way. ... Read more

Customer Reviews (23)

you CAN teach an old cook new tricks!
I first saw one of the recipes in this treasure trove in my local newspaper; i made it (lemon marzipan cake) and was astounded at its perfection.All because of a little trick the author gives you for perfectly buttering a bundt pan.Since then, I've purchased the book, found the 'to die for' calamari recipe and even followed Linda's instructions for preparing a holiday turkey a new way--though I've baked at least 50 turkeys over the years!This book has already joined my 'top five' cookbook ranks!

the best mac & cheese in the universe!
My sister checked this book out from the library so many times, our mom decided to buy it for her and got me a copy too. Great book for learning all kinds of cooking tips. You feel like Linda is in the kitchen with you. The recipe for mac & cheese is the best I have ever tasted! I have made it for lots of friends, who have swooned over it so then this book made a perfect gift for them! Have purchased several copies, all received with happiness from my friends.

Best cookbook in my house, hands down
Linda Carucci's book is great on a couple of levels.First, the recipes are great; every dish I've made from this book has been at least good (more often great), and many have made it into the regular rotation at home.

Second, and more importantly, this book has changed the way I cook overall, for the better.The first section of the book is an in-depth and accessible "cooking school," which gives a lot of practical information that can improve your cooking technique.Even better, each recipe comes with a sidebar that explains why certain techniques are used, and why certain ingredients are used (and what potential substitutions might be made).I had always been afraid of letting meats or vegetables just sit in the pan without touching them, for fear of burning them.I got over that fear with the help of this book, and my food is better than ever.

Highly recommended.

Enjoyable
I borrowed this book from the library and now I am considering buying my own copy. I would consider this more of a teaching/reference manual rather then an everyday cookbook. This book offers a huge amount of information from food science, cooking techniques, and of course many delicious recipes too. I Especially enjoyed the info on improving knife skills, understanding your palate (such as the role of acid and umami). This book is full of information on how to be a better cook, assuming you are not already a professional chef. There is no substitute for practice but if you can't go to cooking school this is also helpful. Overall I found this book easy to read, thoughtful, and an excellent reference I would refer to often.

Carucci's Secrets - a useful addition
I don't buy many cookbooks anymore as many sit on the shelf and never get used -except perhaps my 1950's version of the Joy of Cooking - but Carucci's Secrets is one of the few others I find a useful addition- not only for basic recipes but also for techniques and variations on a recipe - I most often use it as a quick reference for tips on how to make things even better - she often has a succinct tip on something simple but impactful that makes this book worth checking out before I try something new or sometimes if I want to find an improvement on an old recipe.
As an aside, I first met Linda at afriend's party, where she had brought a dish that was excellent, but seemed quite simple - many people were raving about it and later I saw her signing cookbooks and realized she was an expert in our midst - and reading her cookbook is like having a brief conversation with a down to earth friend or a next door neighbor - seems like casual advice - not overwhelming in details or overly technical - it's "just right." ... Read more

Product Description
**Cookbook That Beautifully Captures < The Spirit and The Flavors of Santa Fe ... Read more

Customer Reviews (8)

The Santa Fe school of cooking cookbook
The three recipes I followed were very good.I would recommend this book to anyone interested in New Mexico style cooking.

The Next Best Thing to Taking a Class There
As a New Mexican, it's difficult to not be biased but I will say this, if there is only room for one Southwestern cookbook on your shelf then this one is it!

Susan Curtis, the author and owner of the school, does an magnificent job of presenting a variety of delicious recipes which give an excellent overview of the diversity of the cuisine of the region.The recipes range from simple and traditional New Mexican fare such as Green Chile Stew to more contemporary Southwestern cuisine like Lime Marinated Grilled Salmon (a personal favorite that I serve for company regularly.)

Susan has produced a book that contains recipes which are clear, concise and very easy to follow.In addition to excellent recipes, she includes descriptions of all of the ingredients and tips on using them. There are also many stories which convey the history and development of the foods of the area.It's truly a cookbook that you can just enjoy reading since there is so much more than just recipes between it's covers.

Many of the recipes are from the classes taught at the school.If you're fortunate enough to visit Santa Fe then a class at the school should be on your "must do" list.If you can't, then this book is the next best thing!

Great Cookbook
This is a wonderful book!I bought a copy when I attended a class at the Santa Fe School of Cooking but someone was "helping" me in the kitchen and spilled something on it. Most of the pages were stuck together before I found out about it.It has some of my very favorite recipes in it so I was glad to finally replace it with a new copy.Try the cookbook and if you are in Santa Fe, be sure to sign up for a great class at the School.

So So
Disappointed that this cookbook did not have more hints for cooking a high elevations with hispanic flavor.

An Essential Cookbook for Southwest Food Lovers
We consider this cookbook as one of the best southwest cookbooks available.Not only that, but we've been to the school in Santa Fe.It was a great experience to just be there.This cookbook is written by those living the culture of the foods.It's real stuff! ... Read more

Product Description

For over fifteen years, visitors to Santa Fe have learned that the best meal they'll have there may be one prepared by a guest chef at the Santa Fe School of Cooking. Now anyone can share in the expertise of some of this culinary hot spot's top chefs with this follow-up cookbook to the original Santa Fe School of Cooking. Here are dozens of recipes, techniques, traditions and flavors that helped define a region. Fresh ingredients, local foods and products, Native American and Mexican flavors, and the blessed green chile are the hallmarks for Santa Fe-style cooking. All original recipes, exemplifying traditional New Mexican, Spanish, and contemporary Southwest cuisine. Sidebars and features include chiles, equipment, wines of New Mexico, farmers market, techniques for nopales and tamale.

Customer Reviews (3)

Santa Fe cooking!
THis is a gift for a friend who saw it and wanted it!So I can't provide a useful review except to say that it was easy to find the cookbook, and that was very rewarding!However, I find doing this kind of review not particularly useful.

Santa Fe School of Cooking
This book has great recipes and great photos.I'd love to go to the school to further educate my southwestern cooking skills.

An exciting Santa Fe institution for the foodie
The Santa Fe Cooking School is located just a couple of blocks from the Plaza, and offers a host of opportunities for anyone looking for information on Southwestern cooking. It's well worth checking out the home page of the school listed in the first Comment to this Review.

Santa Fe Cooking School Flavors of the Southwest by Susan D. Curtis, owner of the school, is the second "official" cookbook for the school; the first is The Santa Fe School of Cooking Cookbook.

The first book is a good introduction to the school and its approach, but the second is clearly a better book. There are dozens of new recipes, techniques, traditions and flavors with more of a focus on fresh ingredients, local foods and products, Native American, Mexican, and Spanish flavors. The photographs by Eric Swanson are especially good and add to the value of the book. And, frankly, Curtis has become a better teacher; the recipes seemed clearer and more friendly to this intermediate cook.

Amazon provides a very generous selection of pages from "Southwest Flavors" so I'll not provide a sample recipe. Instead, the following list of recommended Santa Fe oriented cook books was provided by an excellent cook who has spent ten years cooking and eating in Santa Fe. She warns that the quality of the books varies, but "I like to get books and compare their versions of standbys like green chile stew or enchiladas or posole. So it might seem like I have a lot of these, but I use them all at various times for various dishes."

Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe by Katharine Kagel.

Cooking With Cafe Pasqual's: Recipes From Santa Fe's Renowned Corner Cafe by Katharine Kagel.

The Food of Santa Fe: Authentic Recipes from the American Southwest byDave DeWitt and Nancy Gerlach.

Coyote Cafe by Mark Miller.

Harry's Roadhouse Cookbook by Harry Shapiro.

The Red Chile Bible: Southwestern Classic & Gourmet Recipes by Kathleen Hansel and Audrey Jenkins.

Green Chile Bible: Award-Winning New Mexico Recipes from readers of the "Albuquerque Tribune." [According to my friend, "This one is really hit and miss as it's a compilation of submitted recipes by everyday people. Some things just seem odd. But then again, they are mostly the way the majority of people here eat."]

The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico byCheryl and Bill Jamison.

I've signed up for a short course at the school, and have been practicing several of the recipes in anticipation of getting professional guidance. I've also put together a collection of these books. It will be great fun to learn about the ins and outs of Santa Fe cooking.

Robert C. Ross 2008

... Read more

Product Description
Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof.

Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own.

From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù.

Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume.

Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you. ... Read more

Customer Reviews (9)

One of my go-to cookbooks
I have stacks of cookbooks that I use, but this is one of my all-time favorites.Here is why I am such a huge fan.First, the ingredients are relatively easy to find in your local grocers market.Many of the items I can find in my pantry.Second, the majority of the recipes I can make for an elegant weekday meal or a special dinner for guests. Finally, EVERYTHING I have made in this book tastes absolutely wonderful.And let me clarify "wonderful."It's not deep-fried wonderful, or condensed-soup enchilada wonderful (if anyone actually considers the latter wonderful), it is fresh vegetable wonderful, olive, shallot, red wine and pine nut wonderful.Tons of fresh, clean tastes that appeal to my palette.I have yet to find a dud!Thanks so much for a fabulous cookbook - mine is well worn-in!

Fun to use, fun to read
The first time I saw this book was in the public library. I was just browsing through the cookbook section and the attractive spine and then the title caught my eye. I pulled it off the shelf, wondering if it was just going to be another boring cookbook with a pretty cover and a catchy title -- I'm so happy I was wrong! This is a pretty book with a catchy title AND it's great!

First, I sat down and read it, which was a pleasure in itself. Then my two teenage daughters and I started choosing recipes to prepare, improving our technique and expanding our knowledge.

We learned a lot from this beautiful book. It is a keeper. I could barely bring myself to return it to the library, so I ordered one of my very own. I foresee that this will be a cookbook that sports lovingly stained pages with penciled notes in the margins - one I'll use for years to come.

A Genuine Learning Experience
I selected five recipes more or less randomly from the book and made them in preparation for this review.Over the course of a couple of months I made the roasted almonds, paella, boned leg of lamb with tapenade stuffing, vegetable charlotte, and tiramisu.Normally I take recipes as guidance (which Ms. Risley recommends), but for this exercise I followed them as closely as possible (except that I used blanched almonds, and I barbecued the lamb).I loved all of the dishes and my guests did, too.My learning curve was very steep, and I extended my culinary technique considerably.For instance, I'd never considered butterflying a leg of lamb before.Now?No problem!Ms. Risley composes her chapters and recipes very like Julia Child, by which I mean that she interposes considerable guidance on culinary technique among her recipes.It works for Julia and it works for Mary, too.I have one regular houseguest who now pulls this book from the bookshelf in the kitchen and requests me to make anything from it.I figure there are enough excellent recipes in this book to make me look good for years to come.

Not just recipes, but how to cook!
If Mary Risley had stopped after training some of my favorite San Francisco chefs, she would earn my undying gratitude. But what she's done with this book is invaluable. It's so much more than a book of recipes. She really teaches you how to cook -- with a recipe or off the cuff.

Tante Marie's Cookbook sits on our kitchen counter as a constant checkpoint, no matter where we get recipes from. I always use it as a cross-reference against other books. I'll open a recipe in the Silver Palate, but I'll check Mary's techniques for cooking that kind of meat, fish or vegetable. When I incorporate her suggestions, it always comes out better - and I understand more thoroughly the principle behind the recipes. So this is a cookbook that will enhance every other cookbook you own.

We are passionate cooks, but this book has taught us what we've never been able to do before -- cook without a recipe. In fact, at the beginning of every chapter Mary tells you how to select the discussed meat, fish or vegetable, what cooking methods are best for it, and how to cook it without a recipe. Mary straddles the difficult divide of providing a resource that teaches the experienced cook but is accessible enough to the beginner. In fact, if you own only one cookbook, this is the one to get.

In addition to wonderful recipes, tricks, techniques and the how-tos that change okay to fabulous, this book is filled with great anecdotes and recipes from some of the Bay Area's best restaurants. All made accessible by Tante Marie herself, patiently explaining the difficult, offering alternatives for when you can't find some exotic ingredients, but firmly telling you when you simply can't compromise. (Mary declares "seared tuna has no place in Salad Nicoise!")

We have a new vocabulary in our kitchen: "What does Mary say?" and "Mary says. . ." I promise you, if you let Tante Marie guide you, you'll never eat another so-so meal at home.

Wonderful gift
I bought this cookbook on a caterer's recommendation as a high school gift for a young man who is living with my family and hopes to become a chef. It was perfecto! I'm grateful he leaves it in my kitchen so I can make use of it, too. I've been cooking for 40 years, but I learned many new tricks and absorbed into my DNA several new recipes from just leafing thru these pages while sipping a latte in the morning.
A must-buy for the serious but casual cook. ... Read more

Product Description
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery, American; Cookery; Cooking / General; Cooking / Regional ... Read more

Customer Reviews (2)

Interesting historical cookbook
If you're interested in how cooking has evolved, and what skills a cook was expected to know at a particular period of time, then this book will be of historical interest to you.It's also an interesting window into the science of cooking, as it was known in the 1920s.

Outdated
There may be some useful information in this book, but I just couldn't get past the obviously obsolete aspect of it.There are hints on how to most effeciently wash dishes (by hand, in a sink) and statements about how every "girl" should know how to make her table look attractive, and advice on lighting a gas stove by hand.I just can't wade through this type of culinary perspective to glean the useful elements.I didn't realize the book would be so outdated or I wouldn't have purchased. ... Read more

Product Description
A "heartbreakingly delicious" national bestseller about a chef, her students, and the evocative lessons that food teaches about life

Once a month, eight students gather in Lillian's restaurant for a cooking class. Among them is Claire, a young woman coming to terms with her new identity as a mother; Tom, a lawyer whose life has been overturned by loss; Antonia, an Italian kitchen designer adapting to life in America; and Carl and Helen, a long-married couple whose union contains surprises the rest of the class would never suspect...

The students have come to learn the art behind Lillian's soulful dishes, but it soon becomes clear that each seeks a recipe for something beyond the kitchen. And soon they are transformed by the aromas, flavors, and textures of what they create.

... Read more

Customer Reviews (109)

The School of Essential Ingredients
This wonderful read was shipped on time and received in excellent condition.Thank you for the professional handling of my order.
If you like to cook, savor the passion that goes into good cooking, you'll love this book.
ellen

Beautiful writing, but it became out of hand
Before I go into why I didn't enjoy this novel, I want to say that I believe Erica Bauermeister is a very talented author, who certainly has a way with words and a knack for really elegant descriptions, especially descriptions of food. However, as many other reviewers said, there were way too many metaphors and similes in this novel, enough to become a distraction. Only a few pages in, I found myself absentmindedly counting them, which means it has been overdone. The writing, while very good, was often a bit too flowery and sickeningly sweet for my taste. It seemed as if everything was "perfect" in this novel - the ripe tomato, the shape of pasta, the scent of bread. Everything mundane was taken to the extreme. I suppose that may have been the author's point, to romanticize food and eating, but I still felt it was a bit too unrealistic.

A character named Claire felt as if she had lost herself after having two children and drifting away from her husband. She eats a bit of crab and feels as if she has been put back together again. This is the premise for the entire novel, chapter by chapter, character by character.

The characters were all right enough, but there were too many of them and only a few stuck out to me, while the others faded into oblivion. Lillian seemed almost god-like in comparison to the lost souls she taught in her cooking class. Her dialogue sounded as if she had practiced it for hours to sound like a wise sage. She seemed to have a sixth sense and be keenly aware of what all of her students were going through at all times. For example, she makes a point to tell a man who lost his wife to breast cancer "You'll want to make sure there are no lumps" when referring to mixing a cake mix. Of course, this flowed into the character's story about finding the lump in his wife's breast. It just seemed a bit too coincidental.

I wanted to enjoy this novel and believe food did have the power to really heal all of these people. It just seemed so unlikely to me that any of this could have ever been real - the food tasting as good as it was described, the cheesy dialogue between complete strangers. The story was almost trying to desperately convince the readers that things can really happen like this, but I failed to be persuaded.

Savor this book!
This is a book to be savored, read slowly and enjoyed like a great meal. For "foodies" there is plenty, but it goes on to describe why people come to cooking and food and how it defines them.

Abuelita's Star Student
A lovely book, The School of Essential Ingredients was written about Lillian's students in her Monday night cooking class. Like her students, Lillian has a story of her own, a sad one, that led her to the opening of her upscale restaurant and the weekly cooking classes. Erica Bauermeister does such a great job of describing the current scenes and the back stories of the eight students that the reader feels like a part of the group...or maybe like a fly on the wall who can see and hear and taste everything with clarity.

Being a teacher may be one reason I enjoyed the book so much. Every term there's a new cast of characters, each with a history and reason for being there. In some ways, students are always the same, and in other ways they're very different from each other. Lillian's students were old and young, married and single, sad and glad. Through the preparation and consumption of food, memories are evoked, friendships are born, and lives are changed. The reader gets to see snapshots of the students' former lives, and the author's sketches of their individual pasts are so well written that I could see Chloe's disrespectful boyfriend becoming angry at her attempts at cooking, feel the tension in the room when Helen told Carl of her affair, and sense Ian's pleasure in preparing the tiramisu for Antonia.

In our book club, we chose favorite characters. This was hard, for we liked them all. My choice was Isabelle, probably because of her comments about her adult daughters not understanding her decisions. Then there was the line about getting a crick in her neck from looking up at her sweet boy as he sat on her roof and talked about his new love interest. I liked Claire, the young mother, and could well empathize with the demands of a growing family on one's time and psyche. And lest I forget, I liked little Chloe and felt like saying, "You go, Girl!" when she found the strength to leave the lout she was living with.

The truth is that all of the characters were interesting people whose past had fed into their present and made them who they were. In the end, everything is resolved, and all is well for the moment. Isn't that just like life itself? Everyone is interesting, everyone has a story, and things are the way they are for the moment. Who knows what's next on the horizon?

A true feast...
This book is a true feast!The story is centered around a cooking school. The characters stories are woven through the recipes.At the end you feel like you had a satisfying 6 course meal.It is one of best well-written books that I have read in a long time.An enjoyable weekend read, that leaves you wanting more of this author's work. ... Read more

Product Description
This is a facsimile edition of the original Fannie Farmer Cookbook—a perennial bestseller first published in 1896.A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions. ... Read more

Customer Reviews (9)

Fantastic
When my mother died I inherited her recipes. I found notes on most of them referring to The 1896 Boston Cooking School Cookbook. Now I finally have my own. It was new and came in double-quick-time. Thank you for excellent service and price.

Heirloom Replacement
I purchased this cookbook as a replacement for my mom it is a copy of her first cookbook. I grew up on the recipes and also bought copies for myself and my sister and my daughter. It is one of the easiest cookbooks I have ever used and the food it great.

The recipes from the Betsy-Tacy books
My favorite Maud Hart Lovelace book is Betsy's Wedding and I was very happy to find a recipe for Lady Baltimore Cake.I don't think that I will be making any of these recipes and I am not sure it was worth ten dollars but it's nice to know that pre-gadgetry, cakes were being churned out; that eases my baking anxiety.

A trusted friend in the kitchen
I clearly remember the day about 40 years ago when I talked my mother into buying a bottle of Final Touch fabric softener, a product she didn't even use, simply because it came with this free cookbook. I was 10 then, and dozens of cookbooks later, this is the one I turn to most often. The pages are brown and brittle, and began falling out years ago. I kept the book together with a rubber band, and now use a Ziploc bag. I want to make sure our family's favorite recipes are available to my 3 sons, so I'm buying this edition now. But I won't throw out my original copy with all its happy memories. Beyond all that nostalgia, the cookbook is phenomenal for all its practical, thorough explanations of food selection and cooking techniques. Outstanding value for the new or experienced cook/baker.

SAVEACORNER PIECEWITHFROSTING,PLEASE !
Fannie Farmer was a favored ikon during my growing-up years in Ithaca. Later, I inherited her revered & well-worn cookbook, and after copying a few choice recipes such as my brother's favorite Snow Pudding, passed it on to an interested daughter.

Now there are other editions to choose from: Penguin published a mini version you might be able to locate on e-bay. It has the chocolate cake of my childhood that must have been concocted in Fannie Farmer's kitchen but I am still not sure if the directions in this 'mini' sampler match my mother's celebrated dessert. Of course, the great treat then was to lick the spoon - - nowadays that fun is spoiled by warnings that even a smidgen of raw egg will bring on an early death. Well! Whichever version of Fannie Farmer's cookbook you explore, you will have great fun reading how things were 'in the good old days'.

REVIEWER mcHAIKU urges you to read Deborah Hopkinson's amusing story "Fannie in the Kitchen" (isbn: 068981965x). These two books could be paired for a memorable shower OR holiday gift. Don't miss either one! ... Read more

Product Description

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!

Customer Reviews (4)

very good bok with good ideas.
This book has good pics of the recipes and easy to create them as well.

Ok cookbook
I admire the SF School of Cooking, but was disappointed in this cookbook.

An outstanding collection of beautifully illustrated, flavorful, fulfilling, and easy-to-prepare recipes
Salsas And Tacos from the Santa Fe School of Cooking is an outstanding collection of beautifully illustrated, flavorful, fulfilling, and easy-to-prepare recipes. Providing kitchen cooks with easy-to-follow guidelines and unique information on a specialized regional cooking style, Salsas And Tacos showcases recipes ranging from Chargrilled Fish Tacos With Caribbean Seasonings; Adabo Pork Tacos With Grilled Pineapple; and Tropical Fruit Salsa; to Creamy Chicken And Almond Tacos; Roasted Pepper Relish With Raisins And Pinon Nuts; and Steak And Mushroom Tacos With Green Chiles. Salsas And Tacos is very highly recommended for all fans of the Mexican style cookery and for those aspiring gourmet cooks who are searching for an inspired compendium of dining ideas with a bit more spice and a lot more taste.

Fresh and Tasty Ideas from Santa Fe!
Many people are surprised to find out that we don't just cook Cuban.Yes, we actually enjoy dishes from many countries.Of course, we do have a natural affinity to Spanish and Latin-American cuisines.The Santa Fe style of cooking, an amalgam of Spanish, Native American, Mexican, Southwest, and New Age cuisine has always intrigued us.When we want to "kick it up a notch" on the hot and spicy meter, we like to cook Mexican food.And we love tacos and freshly prepared salsas.

A new book from the Santa Fe School of Cooking has re-energized our taco skills and given us a new appreciation for the flavors of the Southwest.We especially enjoy the variety of inspired salsas -- everything from roasted corn and Anasazi bean to cherry pistachio.For our Cuban audience, the grilled pineapple and grapefruit-orange salsas are right up your alley, offering flavors and a heat level that isn't far removed from Cuban cuisine.

Two taco recipes really knocked our socks off:Hot and Smoky Shrimp Tacos and Roasted Wild Mushroom Tacos with Queso Fresco.Not classically Mexican, these fusion dishes really deliver some unique flavors.We were also delighted to find a recipe in the book for apple pie tacos -- again, we never saw this one in Mexico, but what a great idea for dessert!

Salsas and Tacos is a nice little book in a beautiful package with enticing photographs and easy-to-follow instructions.A perfect gift for the food lover and at this price, why not buy several and make several people happy?

Also recommended:"Three Guys From Miami Cook Cuban" and "Three Guys From Miami Celebrate Cuban."
... Read more

Product Description
A fun, hands-on, exploration of Middle Eastern cuisine during Bible times.Milk and Honey Cooking aids teachers in transforming their rooms into Bible-times dining experiences.Teachers and participants can prepare foods from Bible times and discuss how they relate to the culture of that time.This book contains complete recipes for biblical foods, as well as lots of facts about Middle Eastern cuisine during Bible times. ... Read more

Customer Reviews (4)

Milk and Honey Cooking School
Used this book to teach all ages on foods of the Bible.It is best for ages 3rd grade to adults.It was nice to be able to teach whole families on the history of the Bible through foods.It is very interactive and keeps everyone interest due to eating samples of foods given in the books and other activities.It is very easy to plan because they have done all the work for you.I taught in in a one hour class, but you have to rush to get that done...and can't due some of the curriculum.It is best taught in an hour and half setting.Our church will do this again in a couple of years.

An 'ok' attempt in presenting "Food of the Bible" in an interesting way...
Through 8 recipes (Goat Cheese Dip; Unleavened Bread; Esau's [Lentil & Spinach] Pottage; Challah [Bread] Braid; Date Nut Halvah Ball; Honey Cheesecake; Roman Bread Pudding; and Haroset with Matzo) you cook, learn and experience a bit about 4 time periods of the Bible (Patriarchal; Egyptian; Babylonian and Greek/New Testament). I liked the idea of book as a teaching activity for teens and adults (maybe older children as well?) within a small group church setting. The authors do a very good job of providing lists and how to set this up and introducing middle-eastern customs of the time. I just didn't particularly like the recipes chosen (very 'sweet' heavy)... or the script - a little lame - which I'm not sure works for a supposedly 1-1/2 hour program - that might be just me and personal preference. Perhaps dividing up the script and doing one recipe at a time could be an interesting way to look at one Bible story/situation at a time

Milk and Honey Cooking School
We used the suggested cooking activities straight from the book.Our elementary kids and older adults all had loads of fun and their attention was excellent.We have a waiting list for the next one.You can't get any better than this.

A must for every church
This book brings the Bible to everyone not through their eyes, but through their stomachs!It was a great tool to plan our own "cooking school" and our church congregation had a ball.In fact, they are wondering when we are going to do it over again! ... Read more

Product Description
Book measures 4 1/4" X 7". ... Read more

Product Description

In this long-awaited follow-up to the original Santa Fe School of Cooking Cookbook, authors Susan Curtis and Nicole Curtis Ammerman share dozens of new recipes, techniques, traditions, and flavors from one of America's culinary hotspots.

Customer Reviews (4)

Look Elsewhere for "Real" Southwestern Recipes.
Ienjoyed the green and red chile recipes from eating at Café Pasquals, The Shed, and friends homes, so I bought Southwest Flavors, the book from the "Santa Fe Cooking School".

Big mistake. Rather than having the wonderful New Mexican recipes, the ones it has are not authentic in taste, better suited for tourists who collect cookbooks from each place they go, and rarely cook from them. One Santa Fe cook said "This could be written in New York or California for Rhode Islander's to think it was written there, with it's lack of New Mexico's taste. It has nothing of the richness of the Hispanic, Indian, or other unique localfoods and culture."

I don't think you, and certainly no New Mexican can vouch for the authenticity of thebook'srecipes such as: Lasagna with ricotta filling, Red chile hummus with cucumber and tomato chips; Crab and corn Fritters with red chile glaze, Meatballs with Salsa Romesco; Dried mushroom soup, Sprout and endive Salad with walnut vinaigrette, wild greens and apple salad, Caesar salad with chile croutons,Beet and spinach salad with balsamic vinaigrette. On and on.

Others are Rice pudding; Braised Swiss chard, Couscous with vegetables; Cheese grits, Corn flan; twice-cooked plantains (ever see banana trees in the desert?)Tandoori fish with coconut chutney (not many coconut trees either!)Veracruz-style fish; spicy tomato sauce; Roasted pineapple salsa (lot of pineapples in the desert); Avocado salsa;chicken breasts with applesauce; Sweet coconut rice pudding;key lime tart (with photo of the wrong color limes), Pecan-rum-raisin cake,

Oh, for more "authentic", there's banal Chile con carne, Strawberry Tequila mousse, Pinon Shortbread; Cream cheese pie with pineapple-coconut sauce; Peach and raspberry crisp;Brazilian kabobs with vinaigrette salsa;seafood brochettes with toasted fennel seed vinaigrette;Peruvian shrimp ceviche;Roasted red pepper, corn & Orzo salad with shrimp; Grilled eggplant "enchiladas",or Herb-roasted vegetables. Southwestern-NOT, Not, not!

That covers many of the recipes, you get the idea.Why buyt all of theserecipes you could cull from many US cookbooks, when a REAL Southwest cook book's recipes are what you really want? What's Southwestern about Amaretto chocolate mousse, Phyllo cups with pistachios and passion fruit curd, or Poached pears with fresh berries?

I've since contacted cooks in Santa Fe, and they laughed that people still buy the "Cooking School"s version of Santa Fe foods, thinking it's authentic New Mexican cooking. They suggested checking out, instead:Dent's Feast of Santa Fe: Cooking of the American Southwest; Jamison's books, including The Border Cookbook; Cafe Pasqual's Cookbook; Green Chile Bible, or Red or Green: New Mexico Cuisine, and The Food of Santa Fe: Authentic Recipes from the American Southwest. For Mexican, Diane Kennedy's books can't be beat. Now go cook some REAL Southwestern food, and forget aboutthe SillySanta Fe Cooking School's Caesar salad, Seafood brochettes, and Lasagna.

A Culinary Book
I was excited when I bought this book, since it is the School of Cooking. It is a very good book, but I was expecting traditional meals from the Santa Fe area. In fact, the food items are from a more modern perspective instead of traditional. The book itself is excellent. It is just that I was fooled about the content as far as what type of foods to expect.

If I was looking for the more modern type of cooking that is featured in this book, I would have given it five stars. As far as that goes, the book covers everything anyone would need to know.

If you are looking for traditional New Mexican cooking, I give it four stars, since most of the recipes are ultra-modern with new taste combinations. The background information is very interesting to read and also very informative.

Another MUST for those Southwest Food Lovers!
Excellent recipes!You'll thoroughly enjoy this as well if not better than the first cookbook by the Santa Fe School of Cooking.

SAVOR THE SOUTHWEST FLAVOR !
After experiencing authentic southwest cuisine in wonderful old west locations like Durango, Colorado, and Santa Fe, New Mexico, I had to have some more of it back here in northeastern Pennsylvania.This book does it all, with a terrific range of tasty recipes - literally from soup to nuts - and its text is fully complimented by tasteful color photography and artwork.
It makes a great gift for your favorite cook - trust me, I know ! ... Read more

Product Description
This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder—until her boss eliminated her job. So she cashed in her savings and moved to Paris to pursue her lifelong dream of attending the venerable Le Cordon Bleu cooking school. Fans of Julie & Julia and the late Julia Child will be richly rewarded by this vibrant tale of self-discovery, transformation, and ultimately love. ... Read more

Customer Reviews (78)

An easy and entertaining read
Kathleen Flinn was laid off from her job and decided to use the time to follow a dream:to study at Le Cordon Bleu in Paris.This book is a recounting of that time.

I love the idea of throwing yourself into something like this.She lives, breathes, and sleeps cooking during her tenure at the world's most famous cooking school.She barely knew French, but managed to soldier on through, picking it up as she went along.

You will see Paris and the school through Flinn's eyes.She is a wonderful storyteller and you live each moment of joy and tension with her.I think that she is a much better writer than Julie Powell of Julie and Julia fame.

An easy and entertaining read.

Watered Down Ruhlman
I enjoyed "The Sharper Your Knife, the Less You Cry," but felt that it was a "me, too" book, published after the success of Michael Ruhlman's "The Making of a Chef."Kathleen Flinn is a delightful person and there does not appear to be much cooking-related drama in the book.She loses her corporate job, goes to cooking school, and graduates without much difficulty related the the school itself.

She does not present much insight into the philosophy of cooking (why one does what one does) espoused by her teachers, and, indeed, could not, because her French was not good enough.Nor does the Cordon Bleu School, which she attended in Paris, seem to have anywhere near as rigorous a curriculum as Ruhlman describes in "The Making of a Chef."Ruhlman went to the Culinary Institute of America, having arranged with school authorities to go there as a writer.Therefore, he had access (for interviews) to the instructors and the CEO of the school which Flinn could not match.The insight that Ruhlman provides as to the how and why of the teaching process just does not exist in Flinn's book.

I would recommend reading this book only after you read Ruhlman's book.I like this type of subject matter, so I enjoyed the book, but it certainly is not as dramatic or informative as Ruhlman's.

a fun read
The author is not the best writer but her story was really cute and fun to read.I love France and love a good story about Paris and it is definitely engaging and inspiring. It's a light read you won't regret picking up.

Interesting Book with Recipes
An interesting inside look at Le Cordon Bleu cooking school and a good story of her life & relationship in Paris.

Cooking School Tales
When Kathleen Flinn was laid off from her corporate position in London, she decided to go to Paris and study at Le Cordon Bleu cooking school. This memoir is the story of how she did it. It tells about the classes she took, the chefs she encountered as well as what her life in Paris was like and the friends she made there. It's an enjoyable book, complete with recipes from some of her courses. A good read for foodies and anyone who has harbored notions that cooking school sounds like fun. ... Read more

Product Description
Michael Field was acknowledged by both his students andhis peers as one of the truly great teachers of the art of cooking. Hebelieved strongly in the predictability of good cooking - and eschewedthe concept of cooking as a mysterious art available only to atalented few. First published in 1965, Michael Field's Cooking Schoolbrings together over one hundred recipes for every course of thedinner table. Field gives to the beginner cook explicitly detaileddirections for the preparation of such classic dishes as Bagne Cauda,Coq au Vin, Osso Buco, and Crepes Suzette, and for the advanced cookhis variations and tips provide new insight.

Michael Field's Cooking School will be a welcome surprise for Fieldfans and a delight for cooks everywhere.Amazon.com Review
His untimely death in 1972 has kept Michael Field from maintaining therightful place he once occupied beside James Beard, Craig Claiborne, and Julia Childin the 1960s and 1970s, teaching Americans about the preparation of real,good food. During that time, he taught, wrote, and was general editor of thelandmark Time-Life Foods of the World cookbook series, for which he also wroteseveral volumes.

Michael Field's Cooking School was his first book. Written in 1965, it wasreissued in 1998 as part of the Cook's Classic Library. Meticulouslydetailed instructions for every page make this a manual for technique. Itsinstructions are every bit as comprehensive as those in other classics of itstime, like Julia Child's Mastering the Art of French Cooking. Field, however,includes recipes for dishes such as American Fried Chicken with Cream Gravy,Broiled Leg of Lamb with Avgolemono Sauce, Pesto Genovese, and RisottoMilanese.

One reason for Field's stature is his expertise. The other is the lucid andenjoyable way he shares it. His methods are reassuringly precise but notdidactic, and his words are deliciously flowing and lightly literary. ... Read more

Customer Reviews (5)

great teaching tool
I have used this book for decades.I always beleived that a big part of cooking was the ability to master maybe 200 techniques.And then by putting them in the right order you could make about anything.I was right.This book covers many of the techniques I needed over 35 years of professional cooking.Just make the Coquille St Jacques and you can learn almost a dozen in one recipe.I highly recommend this book to anyone trying to not only learn how to cook but why it works.
It was the precurser for Pepin's the methode.

Michael Fields still ROCKS after all these years
I have an original copy of the Michael Fields Cooking School book.I have used it faithfully since 1965.Perhaps my family's favorite recipe is Gougere Bourguignonne.The recipes are simple to follow yet produce a very accomplished and sophisticated product.

The definitive choice for foolproof awesome meals
I am delighted to see this book back in print as I can now start giving it as a gift again. The book has very thorough and comprehensive instructions on small list covering all types of meals. Everything in the book is awesome. It is particularly good for people that want to cook great meals but don't have experience as the author assumes nothing. The book is not lavishly illustrated and has no photographs.

Still Super After All These Years
I'd never heard of Michael Fields when a family friend gave me this cookbook as a wedding gift in 1970. But even then, I was interested in cooking so I eventually started leafing through it -- and gradually, through the years, trying out this recipe and that. Now, 31 years and a second marriage later, it's one of the mainstays of my cookbook collection -- not because of the breadth of its offerings (it actually doesn't have that many recipes compared to other classics like Julia Child's The Way to Cook), but because of the quality of the recipes and his instruction.

Each of the sections (a fairly typical selection -- appetizers, soups, fish and shellfish, beef, lamb, etc.) has about 8 to 10 recipes, prefaced by a lengthy introduction about the ingredients at hand and why the recipes were chosen. The recipes themselves are also in narrative style (except for the ingredients, of course) -- and many indeed do include detailed explanations of a key basic cooking technique: how to make a hollandaise sauce or a basic chicken stock, or how to bone a leg of lamb, for example. You also get lessons on shopping for and preparing ingredients, and tips on serving your creations.

But even if you are already a reasonably accomplished chef, I would recommend this book simply for the recipes. I've never made one that wasn't simply delicious. And I really like the mix of best-of-breed classics (his coq au vin and osso bucco, for example) with less common preparations such as his halibut mousse with shrimp sauce (a killer if you want to impress company). Also, while many of the recipes do require a fair amount of time, some are simple enough to prepare after work (the broiled chicken with butter, lemon, soy sauce and garlic is a regular on my weeknight menus).

I'd recommend this book for anyone who likes good food and is willing to put a little time and effort into it. Fields may not be as famous as Julia, Jacques, or Emeril (I believe he died some years ago), but he should be. Also check out All Manner of Food, another of his fine books.

Guide to instant culinary accomlishments for the novice chef
When I was a newlywed, my wife one day tried to create a culinary masterpiece. Upontasting her first attempt I exclaimed "Do you want to order a pizza?" Her reply was "Sausage and peppers!".Several weeks later I gave her a copy of this book. Since then the only pizza served in our home is baked in our home. The author assumes that you are a moron when it comes to understanding cooking terms. By the time you finish your first recipe, you will have an understanding of the color,textureand consistency ofa "roux"in addition to knowing the term ... Read more

Product Description
In 1896, Fannie Merritt Farmer, principal of the Boston Cooking School, created the first cookbook which called for standardized measurements--a level cupfu, teaspoonful, and tablespoonful. Now, a century later, modern-day cooks can refer to it again and again, in the tradition of their mothers and grandmothers with this facsimile of the original 1896 edition. ... Read more

Customer Reviews (1)

A mediocre classic, worth reading for historic reasons.
This original 1896 edition was one of the most popular cookbooks in America, as it was directed to those who already know how to cook (many people back then!). It assumes the reader knows what heat to cookand bake at, and how to tell when something is kneaded enough, or otherwise ready for the next step.

Compare this tersely written book for cooking school students with the older, 1845 "Modern Cookery" by Elizabeth Acton, and see what an even more well written and popular book offers. Acton's "Modern Cookery" is written for the beginner as well as the experienced cook.

Nevertheless, read both books, as each is a classic cookbook, to learn about different cookbook styles and texts in the nineteenth century.

Few realize that the Boston cooking school text was just that, a concise set or codificationof cooking instructions, often in a "shorthand", to be followed in classrooms, where an instructor could fill in the missing details in her lecture. For example how many cooks today would read and fully understand Fannie Farmer'stypical instructions, to "Dress, clean, lard, and truss a quail. Bake...20-25 minutes in a hot oven, basting 3 times. Arrange on a platter...You get the picture!Farmer's fried chicken starts with the bird covered with boiling water, and cooked slowly til tender, before it is later fried, not how it's done today, however I feel it'sgood to read and know for historical reasons.

This is a decent book for a cookbook collector, for an experienced cook, and not for a beginner to cook from!

(Note: do not confuse the recipes (and my low rating) of this original version, with the MUCH better written recipes of the numerous later editions, whose recipes I enjoy!)

Hands down, after you read from both books, I think we'll agree which is the one to readand savor for interest at night, and which will have a place in your kitchen. ... Read more

Product Description
A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today’s homemaker.
... Read more

Customer Reviews (2)

The real Fannie Farmer was fascinating
I've always loved Fannie Farmer's straightforward instructions. Recently I found a children's book, FANNIE IN THE KITCHEN, that tells how Fannie Merritt Farmer may have gotten started in cooking as a mother's helper.I never realized Farmer suffered from polio or a stroke as a teenager, which made her "unmarriageble" in those days. It's fascinating to look back at how roles for women opened up during and after the Civil War, and Fannie is no exception.

A reprint of a classic cook book that was plegarized.
Although we have grown up believing that Fannie Farmer was the pioneer of standardized measurements, her classic "Original" Boston Cooking-School Cook book was in fact a re-editing of the "BostonCooking School Cook Book" by Mary Lincoln. Mary Lincoln founded theBoston Cooking School and later hired Fannie Farmer to be its principal.Those interested in the history of cook books and recipies should get bothof these reprints to compare. Either one are great to get a window on howit was done in days of wood stoves and early ideas of nutrition. ... Read more

Product Description
The books in the Usborne Cookery School are aimed at complete beginners. Simple step-by-step instructions and clear photographs make learning easy and fun.' ... Read more

Product Description
This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

Customer Reviews (7)

The 10th Edition of The All New Fannie Farmer Boston Cook
I am unable to bring up the "Tenth Edition All New Fannie Farmer Boston Cooking School Cookbook".My book records the last printing was June 1968, which was the 15th printing.It is a Bantam Book.I love this book.It has all the basic knowledge one would need, but mine is tattered and falling apart from age.
I would like to know if anyone else has the same book as I have.

Can't believe this is out of print!! :-(
This is the cookbook I learned to cook with by my mother's side.My mother is gone now 15+ years and I treasure my old beat up copy whose front cover isn't even attached anymore.The pages are like fragile parchment, grease stained and perfectly seasoned.Still I would love to have a clean, new copy and I 'm sure plenty of other beginners would love to have this available to them.It's a classic!

I gotta have a new one
My mothers old copy won't last much longer. I have to have a new one. This book has all the basics anyone needs to learn to cook...

Please reprint Boston Cooking School Cookbook!
I was 12 years old when I learned to cook with Mother's Boston Cooking School Cookbook. My teen-aged brother thought I was nuts when I tried recipes like Hominy Gems, but I liked trying new foods. When Mother died, Itook possession of the book, but when my brother wanted a good basiccookbook, I turned the family treasure over to him.The original book wasin sad shape 25 years ago and he needs a new copy, and in spite of havingabout 30 cookbooks, I still miss my old favorite!It is a good basiccookbook, that offers a variety of good tasting foods that are simpleenough for a child or a person of any age learn to cook! Bring it back!!!

Aaargh! Out of print? No, tell me it's not true!
I'm no cook. But this is the prize in my kitchen (an ancient paperback, yellow and torn, with a dozen markers noting the classics, the essentials). I figured I nice new copy would be a treat. Alas. ... Read more