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$4.68
41. Taste of Home Cooking School 50th
 
42. McCall's Cooking School. Number
 
43. McCall's Cooking School. Number
$7.00
44. Cooking for Beginners (Usborne
 
45. Boston Cooking School Cookbook
$144.00
46. Cooking With Class: A Second Helping
$2.10
47. Pasta & Pizza for Beginners
48. THE MONDAY NIGHT COOKING SCHOOL
 
49. THE BOSTON COOKING SCHOOL COOK
$65.05
50. From the Cooking School at La
51. International Home Cooking: The
 
$34.95
52. The Original Fannie Farmer 1896
$37.20
53. The Boston Cooking-school cook
54. The Magic School Bus Gets Baked
 
$9.95
55. Italian (Cooking School)
56. The Boston Cooking School Cookbook
$33.00
57. Techniques of Healthy Cooking,
 
58. The All New Fannie Farmer Boston
 
59. Cooking School Murders, The
$10.05
60. McCall's Cooking School (Step-By-Step

41. Taste of Home Cooking School 50th Anniversary Cookbook
 Hardcover: 288 Pages (2002)
-- used & new: US$4.68
(price subject to change: see help)
Asin: 0898213495
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan

Customer Reviews (1)

5-0 out of 5 stars Easy cook book
Just like grandma used to make only easier. Anybody can cook with this book it is basic and tastes good. You don't need to spend hours in the kitchen to make an impression on your family. And you will get family dinners together!! Now thats going to make your kids the envy of the neighborhood, because it's real food!! ... Read more


42. McCall's Cooking School. Number 8.Our Best Collection Yet of Mistake-Proof Recipes : Main Courses, Pastries, Party Foods and Desserts
 Paperback: Pages (1981)

Asin: B000I3H0FW
Canada | United Kingdom | Germany | France | Japan

43. McCall's Cooking School. Number 13.
 Paperback: Pages (1986)

Asin: B000I3DZKQ
Canada | United Kingdom | Germany | France | Japan

44. Cooking for Beginners (Usborne Cooking School)
by Roz Roz Denny, Roz Denny, Fiona Watt
Paperback: 48 Pages (1999-12-30)
list price: US$7.95 -- used & new: US$7.00
(price subject to change: see help)
Asin: 0794507344
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
The recipes are easy to follow, and include step-by-step illustrations. ... Read more

Customer Reviews (1)

5-0 out of 5 stars Easy-to-follow explanations of what to do and how to do it
The newest addition to the "Usborne Cooking School" school series, Cooking For Beginners take young children step-by-step through the preparation of easy-to-prepare, palate pleasing, appetite satisfying recipes with thorough and easy-to-follow explanations of what to do and how to do it. Along with sections on "Before you begin" and "Cooking hints", the individual dishes range from Cheesy Beef Burgers; to Crusty Bread Pizzas, to Shrimp and Pepper Curry, and so many more! Other titles in this outstanding, inexpensive, fully illustrated, and thoroughly "kid friendly" cookbook series are Pasta And Pizza; Cakes And Cookies; and Vegetarian Cooking For Beginners ... Read more


45. Boston Cooking School Cookbook 1945 Edition
by Fannie Merri Farmer
 Hardcover: Pages (1945)

Asin: B000SNE9M4
Canada | United Kingdom | Germany | France | Japan

46. Cooking With Class: A Second Helping
by Charlotte Latin School
Spiral-bound: 483 Pages (1997-04)
list price: US$19.95 -- used & new: US$144.00
(price subject to change: see help)
Asin: 0961561610
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan

Customer Reviews (1)

5-0 out of 5 stars Excellent, perfect for the person who cooks everyday!!
Easy to follow recipes, usually have all ingredients on hand.Simple recipes, which taste as though they are difficult to make ... Read more


47. Pasta & Pizza for Beginners (Usborne Cooking School)
by Fiona Watt, Julia Kirby-Jones
Paperback: 48 Pages (2003-10)
list price: US$7.95 -- used & new: US$2.10
(price subject to change: see help)
Asin: 0794505554
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
This pasta and pizza book contains simple st ep-by-step illustrations which make each recipe very easy to follow and large, bright photographs make each dish look ap petizing. ' ... Read more

Customer Reviews (1)

5-0 out of 5 stars A perfect, "kid friendly" introduction
Part of the Usborne Cooking School series, Pasta & Pizza For Beginners is the collaborative effort of author Fiona Watt, designer Mary Cartwright, illustrator Howard Allman, and features the recipes of Julia Kirby-Jones, as well as food preparation tips by Ricky Turner and Lizzie Harris. Young chefs will learn how to properly cook pasta, master a delicious variety of past recipes, make a pizza base, and successfully execute a welcome diversity of pizza recipes. A perfect, "kid friendly" introduction to making delicious past dishes and appetizing pizzas, Pasta & Pizza For Beginners is enthusiastically recommended for all aspiring young cooks! ... Read more


48. THE MONDAY NIGHT COOKING SCHOOL
by ERICA BAUERMEISTER
Paperback: 256 Pages (2010)

Isbn: 0141038837
Canada | United Kingdom | Germany | France | Japan

49. THE BOSTON COOKING SCHOOL COOK BOOK : Seventh Edition
by Fannie Merritt Farmer
 Hardcover: Pages (1944)

Asin: B000RGC17W
Canada | United Kingdom | Germany | France | Japan

50. From the Cooking School at La Campagne: Provencal Recipes from the Famed Country Farmhouse
by John Byrne
Paperback: 160 Pages (1999-11)
list price: US$16.95 -- used & new: US$65.05
(price subject to change: see help)
Asin: 0966120035
Canada | United Kingdom | Germany | France | Japan

51. International Home Cooking: The United Nations International School 50th Anniversary Cookbook
by United Nations International School Parents Association
Paperback: 332 Pages (1997-10)
list price: US$20.00
Isbn: 0965860310
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
A cookbook filled with the best of traditional andcontemporary home cooking from more than 50 United Nations membercountries. ... Read more

Customer Reviews (1)

5-0 out of 5 stars Delicious, broad and easy!
The recipes I've tried have been a big hit... Turned our ordinary dining experiences into a global adventure!Well done UNIS! ... Read more


52. The Original Fannie Farmer 1896 Cookbook: The Boston Cooking School
 Hardcover: 567 Pages (1998-01)
list price: US$16.95 -- used & new: US$34.95
(price subject to change: see help)
Asin: 0824102878
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan

Customer Reviews (3)

5-0 out of 5 stars Good Value, Better than expected book
Very happy with my book, the condition was better I expected being used.I had a copy of this book awhile back, but lost it.I am so glad to replace it for a good price.It has priceless old school (before yo grandma old school) recipes.I can't say I've tried many out, but it makes for interesting reading to a foodie like me.

5-0 out of 5 stars Charming
Great cookbook with lots of old-school charm. Complete with old ads in the back. A lot of the recipes are out of date and give instructions for equipment no longer used. Not the ideal book for learning to cook, but a cute book to flip through and make old fashioned dishes.

5-0 out of 5 stars great cook book
If you like to cook like your great grandmother did.This is a great book to show you how she did it.I made many of the recipe out of it, with no probelm.I like the hot cross bun recipe. >^..^< ... Read more


53. The Boston Cooking-school cook book; two thousand one hundred and seventeen recipes covering the whole range of cookery, and one hundred and thirty-two half-tone illustrations
by Fannie Merritt Farmer
Paperback: 780 Pages (2010-08-29)
list price: US$53.75 -- used & new: US$37.20
(price subject to change: see help)
Asin: 1177966018
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
THE BOSTON COOKING-SCHOOL COOK BOOK CHAPTER I FOOD FOOD is anything which nourishes the body. From fifteen to twenty clements enter luto the composition of the body, of which the following thirteen are considered: oxygen, 62%%; carbon, 21%%; hydrogen, 10%; nitrogen~ 3 %; calcium, phosphorus, potassium, sulphur, chlorine, sodium, magnesium, iron, aud fluorine the remaining 3 %. Food is necessary for growth, repair, and energy; therefore the elements composing the body must be found in the food. The thirteen elements named are formed into chern· ical compounds by the vegetable and animal kingdorn8 to support the highest order 9f being, rna-n. All food must undergo chemica.l change after being taken into the body, before it can be utilized by the body; this is the office of the digestive system. Food is classified as follows:- { l. Proteid (nitrogenous or albuminous) I. ORGANIC 2. Carbohydrates (sugar and starch) 3. Fats and oils { I Mineral matter n. INORGANTC 2:

Table of Contents

TABLE OF CONTENTS; ,; FOOD; COOKFRY; BEVERAGES; IV BRKAD AND BREAD MAKING ? ? ?; PAOB; 1; V BCSCUITS, BREAKFAST CAlms, AXD SHORTCAKES; 15; 32; 46; 70; VI CEUEALS ? ? 85; VII EGGs ? ? ? ? ? ? 94; VIII Sours , ? · 109; IX SouPs WITHOUT STOCK ? 135; X SouP GARNISlflXOS AND FOnCE-1fF;ATS ? ? 145; XI FISII ? ? ? ? ? ? ? 151; XII BEEF ? ? ? ? ?; XIII LAMB AND :l1UTTON; XIV V J<~AL ? ? ? ?; XV SWEETRRF;ADS ? ? ?; XVI PORK ????; XVII; XVIII; XIX; POULTRY AND GAME ? ? ? ? ? ?; FISII AND :MEAT SAUCES; V£GETAliLES; J91; 214; ? 226; · 232; 235; 240; ? 205; ? 280; XX POTATOES ? ? ? ? ? ? ? ? ? ? ? ? ? 309; XXI SALADS A~D SAJA Tl DnFss(~GS ? 322; XXII ENT RRES ? ? ?? ?? 348; XXIII H OT ! ' UDDINGS ? ? ? ? ? ? ? ?? ? 390; XXIV PUDDING SAUCES ? ? ? ? ? ? ? ? ? ? 4Q(1; TABLE OF CONTENTS; CHAl''l'ER; XXV COLD DESSERTS; XXVI ICES, ICE Cl-tEAIrIS,; DES ... Read more


54. The Magic School Bus Gets Baked in a Cake
by Joanna Cole
School & Library Binding: 30 Pages (1999-10)
list price: US$16.00
Isbn: 0785756221
Average Customer Review: 4.5 out of 5 stars
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
When the class tries to bake a cake for Ms. Frizzle's birthday, they wind up inside it and have some delicious fun learning all about mixtures and reactions that occur when ingredients are combined.TV tie-in. ... Read more

Customer Reviews (6)

5-0 out of 5 stars magic bus books
I was reading this to my nephew and a woman who identified herself as a teacher commented that the book was very educational and fun. My nephew was enjoying the story and the pictures probably not realizing how much he was learning along the way. Great series.

5-0 out of 5 stars We're Going to Have Our Cake...and Be Eaten, Too!
"Our teacher, Ms. Frizzle, is always surprising us. So on her birthday, we decided to surprise her. We planned a big party. We had balloons, streamers, confetti, and even noisemakers. 'We thought of everything,', said Carolos. But Arnold wasn't so sure. 'Something's missing', he said." -- From the book

In case you're not familiar with Scholastic series of Magic School Bus books, they are books which are based on the animated TV series--which are, incindentally, based on the ORIGINAL books written by Joanna Cole and illustrated by Bruce Degen. (Whew!)

In The Magic School Bus Gets Baked in a Cake, Ms. Frizzle takes her class to a bakery for a chemistry field trip. According to Ms. Frizzle, a bakery is a small chemical factory.

The class gets the idea to distract Ms. Frizzle by sending her to a nearby auto parts store to fix the bus. Meanwhile, they've been shrunken to the size of a moth--but make the attempt to bake a chocolate cake for Ms. Frizzle's surprise birthday party!

The kids learn about measuring and chemical reactions, including to the old vinegar + baking soda = gas experiment (which actually contributes to them escaping getting baked into the cake!).

As always, there are cheesy jokes throughout (e.g. "We've got flour power" and "This batter is taking a real beating"), but it's a great introduction to "kitchen chemistry"--and how mixing ingredients and adding heat (baking) are, in fact, chemical reactions.

I use the Magic School Bus books, videos and DVDs to supplement science class (I homeschool), and they never disappoint with their down-to-Earth approach to science concepts.

3-0 out of 5 stars 'The Magic School Bus Gets Baked' is questionable
I don't think children's books should glorify these sorts of "trips".But the colors are vivid and I think most of the unsuitable references will go over the heads of its younger readers.

5-0 out of 5 stars MAgic school bus "cake"
I liked this book, it was interrasting and it had made me read more and omre till i got through it all.I like the part when the shrunk and the guy was chaseing them and the flew into the cake and went into the oven i didn't think there would make it out.

4-0 out of 5 stars Kitchen Chemistry Fizzes
When their inimitable school bus goes on the fritz (or should I say, "frizz"?,) the students get worried:this is one field trip they don`t want to miss.They`re trying to give their unique teacher a surprise birthday party and need to get to the bakery for the cake.When they finally reach their destination, the unstable bus suddenly shrinks, with everyone in it, to the size of a moth.They dodge the baker`s fly swatter and Ms Frizzle while using kitchen chemistry to get the job done.My boys and I miss the volume of information and mini "reports" of the original series, but they still learn and have fun at the same time.They have a new respect for cooking, as edible chemistry.And the baking soda experiment at the back of the book is a rainy day standby in our household:we love the fizz from the Frizz! ... Read more


55. Italian (Cooking School)
 Hardcover: 192 Pages (2010-09)
list price: US$12.99 -- used & new: US$9.95
(price subject to change: see help)
Asin: 1407594796
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
11 X 7 X 1 " ... Read more

Customer Reviews (1)

5-0 out of 5 stars Essential Cookbook for Italian Recipes
This is a collection of over 100 essential recipes for every kitchen. I love that the emphasis is on fresh LOCAL produce. You don't have to label this "Italian". It is just common sense (or it should be) that the most delicious, nutritious and "green" meals will have the freshest ingredients. This cookbook will help you make the most of seasonal vegetables and herbs as they become available through the year.And because "presentation" has a lot to do with the whole enjoyment of the meal, there are full color, gorgeous photos for every recipe. I swear I can smell this food when I look at the pictures! Stock your kitchen with a bottle of extra virgin olive oil, some risotto rice, durum-wheat pasta and a chunk of Parmigiano Reggiano Parmesan cheese and you are ready to rock 'n roll with this excellent cookbook. ... Read more


56. The Boston Cooking School Cookbook
Unknown Binding: Pages (1936)

Asin: B000MLAG06
Canada | United Kingdom | Germany | France | Japan

57. Techniques of Healthy Cooking, Professional Edition
by The Culinary Institute of America
Hardcover: 592 Pages (2007-11-19)
list price: US$65.00 -- used & new: US$33.00
(price subject to change: see help)
Asin: 0470052325
Average Customer Review: 3.5 out of 5 stars
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
Created by the experts at The Culinary Institute of America, Techniques of Healthy Cooking is an indispensable companion in today’s health-conscious world. Drawing on the latest dietary guidelines, it provides detailed information for cooks eager to introduce more flavorful, healthier choices to their menus. You will find advice on ingredients and serving sizes, guidance on developing recipes and menus, and more than 400 delicious recipes. Throughout, nearly 150 vibrant, all-new color photographs showcase finished dishes and illustrate the techniques, ingredients, and equipment of healthy cooking. Inspired by the information and recipes in the book, you will be able to create dishes that are not only exciting and great-tasting, but healthy at the same time. ... Read more

Customer Reviews (7)

2-0 out of 5 stars Looks great, but not amazing
The recipes are OK, they favor alot of low-fat substitutions, which I do not care for. So I had to change alot of the recipes.
However, the sections where it teaches on techniques, utensils, etc is great if you are a beginner learning about cooking. But I wouldn't rely on this book to prepare tasty meals, but it will give you alot of ideas for good recipes, but you'll have to adjust their recipes.

5-0 out of 5 stars Excellent Seller
The book and shipping was exactly as promised. I would purchase from this seller again.

4-0 out of 5 stars Execellent resource for serious cooks
This volume is targeted for the advanced home or professional chef that needs a readily accessible source of current information on nutrition, ingredients, and preparation. As such, it succeeds well with discussions of dietary content and balance and how those needs can be met with appropriate preparation techniques and portioning. The later part of the book is filled with "example" recipes, ones that can easily be prepared and serve to illustrate how the ideas of the discussion can be implemented in dishes that appeal to a wide audience. Many tables summarize useful reference information on topics including ingredients, cooking, storage, portioning, and conversions.

The sections on "health claims" are interesting for the consumer, and essential for the professional. It lights up a bit of the legal-ese behind what menus and packaging can and can't say, at least here in the US.

The recipes are generally reproducible by a home cook with a knowledge of cooking techniques and terminology, though are not a step-by-step as, for example, Cooks' Illustrated instructions. The dishes have been generally flavorful and enjoyable.

If you're looking for the latest fad in "health food" cooking, this isn't your book, as the Shraders point out.

"Techniques of Healthy Cooking" provides sound, well supported information on nutrition, ingredients, preparation, and portioning in a very accessible format, along with enough interesting recipes to make it a strong addition to culinary collection.

(4 stars instead of 5 only as its a little pricey compared to other cookbooks)

1-0 out of 5 stars Recipes use unhealthy refined flour, rice and oil
The written material encourages use of whole foods, including whole grains. However, many of the recipes use all purpose flour, sugar, and white rice.I expected to find recipes that used whole grain flours, whole grains, andhoney rather than sugar.

I also expected recipes that ensured balanced portions of omega 3 fatty acids vs omega 6 fatty acids.There was no mention of the difference between farm raised and wild fish or between grain and grass finished beef.

A significant number of the recipes leave much to be desired for the healthy eater.If you are looking for a healthy cookbook, this is not a good choice.

4-0 out of 5 stars lots oflight tasty dishes
I really like this book so far.I've made about 7 recipes from it and its quite nice learning recipes that taste really good and also don't make you really sleepy after eating them.I am going to buy one for my mom because she liked some of the recipes I made from it so much.I made the grilled red snapper with cilantro lime dressing, with tomato salsa/avocado slices/and grapefruit and it was really refreshing.I also made the spinach souffle -- the first souffle I've ever made and it turned out!

I like that it has all the calories listed for each recipe right next to the recipe.

Sometimes really specific instructions may be left out and you have to infer what you need to do.I only gave it 4 stars because this edition of the book has something weird with the page numbers in listed in the index.maybe they'll correct that in the next edition. (I have 2008). ... Read more


58. The All New Fannie Farmer Boston Cooking School Cookbook - NINTH Edition
by Wilma Lord Perkins
 Hardcover: Pages (1959)

Asin: B0015UFDDI
Canada | United Kingdom | Germany | France | Japan
Editorial Review

Product Description
The All New Fannie Farmer Boston Cooking School Cookbook - NINTH Edition ... Read more


59. Cooking School Murders, The
by Virginia Rich
 Hardcover: Pages (1992)

Asin: B000N624BE
Average Customer Review: 5.0 out of 5 stars
Canada | United Kingdom | Germany | France | Japan

Customer Reviews (6)

5-0 out of 5 stars A Lesson in Knives leads to Murder
Eugenia Potter is "at home" in Iowa where a famous food expert is in residence writing a new cookbook. She organizes a diversion for her friends in THE COOKING SCHOOL MURDERS, but three murders ruin the evening in a small town where murder never happens.
Virginia Rich created the fun and easy to identify with sleuth of Eugenia Potter and was the first to include recipes in her mysteries. The series by Mrs. Rich consists of three books, but was continued by Nancy Pickard.
An excellent choice of an anytime read and experimenting in your own kitchen.

5-0 out of 5 stars Wolves in the Kitchen. Cupboards Beware.
Watch Video Here: http://www.amazon.com/review/R126BB8AKVQ82B As much as I've looked forward to ordering, owning, and reading this rare book, I'm happy to say that it's even better than I thought it would be. I wasn't factoring in the richness of the time frame of its conception and composition, which appears to have been the end of the 70's, moving into the bare beginning of the 80's, that satisfying time before shock and speed had stolen the essence of sensuality, when Robert B. Parker's Spenser series had established its market call with its first five or six novels, at least through THE JUDAS GOAT (# 5 in series with a 1978 Copyright), and maybe through LOOKING FOR RACHEL WALLACE (# 6 in series with a 1980 Copyright).

Hailing from that cultural setting, this novel was not as soothingly cozy as I had anticipated from my current New Millennium reading perspective. Instead, the opening scene of this novel had a delicately noir mood, somewhat like Sidney Sheldon's novels' steps-out from The Literary Gateways.The flap copy on the hardcover dust jacket of THE COOKING SCHOOL MURDERS referred to Nero Wolfe fans, and announced that this was the pilot to a mystery series beaconing to gourmands. This was not yet the time of the call to pull up bar stools to the kitchen counter top of the home based catering business of Diane Mott Davidson's heroine (see my Listmania of that series, and my reviews of DARK TORT (Goldy Culinary Mysteries, Book 13) and DOUBLE SHOT (Goldy Culinary Mysteries, Book 12)).

I believe that the historic branching off from heavy moods etched in the dark sides of realism, into the breezier cozy offerings in amateur sleuth mystery series, especially those in the culinary category, may have had to do partially with relatively young female authors establishing a solid footing on the literary mystery stage, with Sue Grafton's phenomenal success with her early offerings in her Alphabet series, and with the establishment of Sisters in Crime. Actually, Sue's pilot to her series, "A" IS FOR ALIBI (The Kinsey Millhone Alphabet Mysteries), came out the same year as COOKING SCHOOL MURDERS, 1982. However, Grafton was probably a few decades younger than Virginia Rich.In that 70's to 80's transition time frame, those decades of age difference and cultural background diversity mattered greatly, due to the surging initiations of humongous leaps of cultural change revolving around three massive factors.

-- A huge shift in male/female role adaptations.

-- A huge shift from manual/electric typewriters to the PC (personal computer) era.

-- Earthquake cracks which began unraveling ancient tapestries of ethical perspectives and social strata frameworks.

I feel I shouldn't take additional time here away from the novel I'm currently reviewing, to go further into these earth splitting contemplations. So, I'll exit this mine field with only a few prime picks of bombs diffused. Tread cautiously into further ruminations, if you wish.You might cross lines of fire from active battles between the sexes about who's rescuing or not rescuing whom, and who's pulling the toughest end of the Macho rope (which you could hang yourself with if you're not careful; see my review on RB Parker's LOOKING FOR RACHEL WALLACE). You might even find yourself lost in The Matrix or The Relativity of Rules.

If you do venture further into this cultural growth battle arena as it broke ground into literature, keep in mind a particular time factor which until recently had been concretized for at least a century, possibly even earlier, from the establishment of the printing press. That factor is the backtrack distance between copyright/publication dates, and the conception and beginning composition of a novel, a distance which has (on average) normally been from one to three years.

Commonly, it takes a year for an author to compose and edit (through several drafts) a manuscript for a novel, though some prolific writers can rush the first draft of a novel in a few weeks (I've done that a couple times, though a couple months for a first draft has been my norm). Other more methodical, contemplative authors will take 10 years to finish a work of fiction. Once a novel is contracted by an established publishing house, the process of editing, formal copyrighting, printing, distribution and publication takes, on average, 6 months to a year.

A glitch in that timing is how long it can take from a manuscript completion by an author, to that author's getting the novel contracted (with or without a literary agent) with a legitimate (that term, too, is evolving) publishing house. This time lag can be as short as having a contract in hand (with an advance on future royalties in the bank) prior to pen touching paper, or as long as the 40 years it took Frank Herbert to get his weighted ms (manuscript) for DUNE (was mesmerized by the book and the movie) contracted for publication.

Returning to the historic significance of Virginia Rich's individual life and path, which was, as noted, well into its final chapter when she began this series, with wisdom gathered and garnered; I'll postulate that Virginia Rich may have had a sense (which was more than a hope, and possibly partly subliminal), of how far this series might go.I wonder if she knew at the time of writing COOKING SCHOOL MURDERS that she had only a few years left to live....

[This review will be continued in comments below, with hyper-links included to other books in the series.]

With greatest appreciation for landmark literature,
Linda Shelnutt

5-0 out of 5 stars wonderful debut of Eugenia Potter series
Eugenia Potter has returned to the small town in which she grew up.At once she is a stranger to the place as well as intimately familiar with the people with whom she grew up.Potter finds herself contacting a visiting celebrity chef and convincing him to hold a cooking class while he's in town.She's relieved when she meets her commitment to get 12 students for the class, but that doesn't last long when not one, but three, of the students are found dead the next morning -- one an apparent murder, one an accident and one a suicide?Small town law enforcement (Pete and the twins) mean well but could be in over their heads, so Mrs. Potter decides to do a little investigating of her own ....

What sets this cozy mystery apart is the writing.The chronology is more complex than usual and the writing, both for content and style, is terrific.Much is revealed as we observe through our protagonist's eyes; we are simultaneously knowledgeable about these interesting characters, and surprised by them.I look forward to others in the series.

5-0 out of 5 stars a great series of books for winter or summer reading
these books are a gem! great characters, no wild bedroom scenes, just good old fashioned detective work by a 60 something year old woman who knows how to entertain her friends. Great development of scenes in 2 states. enjoyable. i re-read her books every year.

5-0 out of 5 stars Wolves in the Kitchen. Cupboards Beware.
Watch Video Here: http://www.amazon.com/review/R2WPQ2X6RWMY83 As much as I've looked forward to ordering, owning, and reading this rare book, I'm happy to say that it's even better than I thought it would be. I wasn't factoring in the richness of the time frame of its conception and composition, which appears to have been the end of the 70's, moving into the bare beginning of the 80's, that satisfying time before shock and speed had stolen the essence of sensuality, when Robert B. Parker's Spenser series had established its market call with its first five or six novels, at least through THE JUDAS GOAT (# 5 in series with a 1978 Copyright), and maybe through LOOKING FOR RACHEL WALLACE (# 6 in series with a 1980 Copyright).

Hailing from that cultural setting, this novel was not as soothingly cozy as I had anticipated from my current New Millennium reading perspective. Instead, the opening scene of this novel had a delicately noir mood, somewhat like Sidney Sheldon's novels' steps-out from The Literary Gateways.The flap copy on the hardcover dust jacket of THE COOKING SCHOOL MURDERS referred to Nero Wolfe fans, and announced that this was the pilot to a mystery series beaconing to gourmands. This was not yet the time of the call to pull up bar stools to the kitchen counter top of the home based catering business of Diane Mott Davidson's heroine (see my Listmania of that series, and my reviews of DARK TORT (Goldy Culinary Mysteries, Book 13) and DOUBLE SHOT (Goldy Culinary Mysteries, Book 12)).

I believe that the historic branching off from heavy moods etched in the dark sides of realism, into the breezier cozy offerings in amateur sleuth mystery series, especially those in the culinary category, may have had to do partially with relatively young female authors establishing a solid footing on the literary mystery stage, with Sue Grafton's phenomenal success with her early offerings in her Alphabet series, and with the establishment of Sisters in Crime. Actually, Sue's pilot to her series, "A" IS FOR ALIBI (The Kinsey Millhone Alphabet Mysteries), came out the same year as COOKING SCHOOL MURDERS, 1982. However, Grafton was probably a few decades younger than Virginia Rich.In that 70's to 80's transition time frame, those decades of age difference and cultural background diversity mattered greatly, due to the surging initiations of humongous leaps of cultural change revolving around three massive factors.

-- A huge shift in male/female role adaptations.

-- A huge shift from manual/electric typewriters to the PC (personal computer) era.

-- Earthquake cracks which began unraveling ancient tapestries of ethical perspectives and social strata frameworks.

I feel I shouldn't take additional time here away from the novel I'm currently reviewing, to go further into these earth splitting contemplations. So, I'll exit this mine field with only a few prime picks of bombs diffused. Tread cautiously into further ruminations, if you wish.You might cross lines of fire from active battles between the sexes about who's rescuing or not rescuing whom, and who's pulling the toughest end of the Macho rope (which you could hang yourself with if you're not careful; see my review on RB Parker's LOOKING FOR RACHEL WALLACE). You might even find yourself lost in The Matrix or The Relativity of Rules.

If you do venture further into this cultural growth battle arena as it broke ground into literature, keep in mind a particular time factor which until recently had been concretized for at least a century, possibly even earlier, from the establishment of the printing press. That factor is the backtrack distance between copyright/publication dates, and the conception and beginning composition of a novel, a distance which has (on average) normally been from one to three years.

Commonly, it takes a year for an author to compose and edit (through several drafts) a manuscript for a novel, though some prolific writers can rush the first draft of a novel in a few weeks (I've done that a couple times, though a couple months for a first draft has been my norm). Other more methodical, contemplative authors will take 10 years to finish a work of fiction. Once a novel is contracted by an established publishing house, the process of editing, formal copyrighting, printing, distribution and publication takes, on average, 6 months to a year.

A glitch in that timing is how long it can take from a manuscript completion by an author, to that author's getting the novel contracted (with or without a literary agent) with a legitimate (that term, too, is evolving) publishing house. This time lag can be as short as having a contract in hand (with an advance on future royalties in the bank) prior to pen touching paper, or as long as the 40 years it took Frank Herbert to get his weighted ms (manuscript) for DUNE (was mesmerized by the book and the movie) contracted for publication.

Returning to the historic significance of Virginia Rich's individual life and path, which was, as noted, well into its final chapter when she began this series, with wisdom gathered and garnered; I'll postulate that Virginia Rich may have had a sense (which was more than a hope, and possibly partly subliminal), of how far this series might go.I wonder if she knew at the time of writing COOKING SCHOOL MURDERS that she had only a few years left to live....

[This review will be continued in comments below, with hyper-links included to other books in the series.]

With greatest appreciation for landmark literature,
Linda Shelnutt ... Read more


60. McCall's Cooking School (Step-By-Step Directions For Mistake-Proof Recipes)
by McCall's Cooking School
Ring-bound: Pages (1992)
-- used & new: US$10.05
(price subject to change: see help)
Asin: B003I38GOS
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