Use this book and you will make wonderful pies! Our family loves the apple pie and the chocolate cream and the banana cream. But the best thing is the crust recipe. You'll get a reputation for really knowing how to make pies! This is a succinct little book at a minimal price. My only surprise is that they did not use Clearjel as a thickener. It's Great!

By following the directions in this book, I made my first successful pie after numerous semi-failures. Not only is the book thorough, it tells which ingredients work best (i.e. a combination of butter and shortening for a tender and tasty crust), and why one method is better than another. The pie recipes include a number of types. I want to try them all.

In "The Slicing Edge of Death," author Judith Cook takes another look at the death of Christopher Marlowe, and in so doing, naturally, adds another segment into the death of this renowned Elizabethan playwright. Long one of England's perplexing mysteries, Marlowe's murder has brought more than a few theories as to the real reason for his death, much of it to do with one conspiracy or another.

Officially, Marlowe's demise was ruled as "death by brawl" by the Queen's coroner in 1593. However, centuries later, the controversy--even confusion--continues. And historians and novelists have attempted to solve this historical conundrum. Judith Cook's version is well-written and documented, yet, as she maintains, her work is fiction. Still, the author's style of writing and her ability to keep the reader in tow are to her credit. Assembling a cast of real and imaginary characters, Cook takes us to this ultimate date (May 30) in a systematic, yet absorbing, manner. The

reader will not want to stray from its pages for long!

"There was no reason why anyone, least of all William Bradley, should have known that 18 September 1589 was to be the lasts day of his life." Thus begins this "roman a clef"--a great narrative hook sure to snare even the most skeptic of readers. Thus, in chapter one we meet Christopher (Kit) Marlowe, playwright and poet extraordinaire, involved in one of his notorious street brawls. Marlowe's predilection for such behavior, as well as for his brilliant plays ("Tambourlaine," "The Jew of Malta," "Edward II," and "Dr. Faustus," principally) and poetry. A contemporary--and some say rival, of Shakespeare, Marlowe's short life was filled with not only his brilliance but his controversial--even for the Elizabethans!--lifestyle. In addition, the author downplays the "rivalry" between him and Shakespeare, which really is unimportant in this work. It is documented, too, that Marlowe had been in the employ of the Queen's secret service and had, indeed, worked on a number of cases involving the gathering of secret intelligence for the government.

In this book, the author uses Marlowe as a man who enters--and often exits-- the lives of her other characters. It is through the eyes of these characters that we view much of Marlowe, although he, himself, certainly plays a large--and vital--role. The environment we are introduced to is that of the world of the players, the actors and producers of the theatre. During this time, of course, London is visited by the plague, intense court intrigue, and other subterfuge. All these elements combine to make "The Slicing Edge of Death" compelling reading, especially for those readers interested in history stories. Judith Cook has made her version quite readable, plausible, and satisfying....

It's hard to say if the hypothesis Judith Cook puts forward for the death of Shakespeare's contemporary Christopher Marlowe is true, but it's definitely plausible. Marlowe was a great playwrite -- if he hadn't died young, he may well have exceeded Shakespeare in the modern English-lauguage canon -- and his early, violent death was a blow to literature. If even half of what Cook posits as possible reasons and modes of his death are true, the man was an early model of James Bond, and it's very edifying to think this might be how the man died.

This is a well-illustrated key to the families and genera of herbaceous submerged, floating-leaved, floating, and emergent plants that grow around the world. Descriptions of each genus provide information on origin, range, reproductive biology, and human uses.

We love to entertain, and the biggest issue is having too much to do on the big day.The ideal meal, in our minds, starts with a couple of fabulous appetizers (along with a nice glass of wine). The "hitch", however, is that a couple of knockout appetizers often takes a half day's time. This little gem of a book is fully meets our needs: the Green Goddess Dip & Crudites, Honey-Baked Brie Wrapped in Phyllo, Cocktail Crab Cakes, and Warm-Spiced Pecans with Rum Glaze are all easy, make-ahead dishes and are "lick the plate" good.

Not bad for less than [price]!

This volume is unusually important because it contains for the first time a complete translation of Jean-Jacques Rousseau's botanical writings and a thorough, indeed excellent set of notes. The translation and the notes are the work of Alexandra Cook; she also co-wrote the volume's Introduction with Christopher Kelly. Rousseau has long been known to scholars as a philosopher of nature. Cook's work allows us to see for ourselves what Jean-Jacques actually knew about one great sphere of nature, i.e. plants and their metamorphosis (Geothe takes his term and his theory from Rousseau's inspiration). Rousseau was one of the fathers of field botany, a champion of Linnean terminology but also of the natural system of classification formulated by the Jussieus. Cook's will legitimately be the definitive translation for many years to come; her translation is an important event. I await her monograph on the subject.

Once again the Zagat guide is jam-packed with great information for visitors and locals alike. Honest reviews give you a chance to make intelligent and informed decisions without advertising or hype

This is a small book (95 pages) that hits all the important points. It starts with the theory of Ice Cream, why do most recipes for home have eggs, why is it important to chill the mixture before putting it in an ice cream maker.

Most important: how hot must you heat the mixture (as measured with a thermometer, no ambiguous 'until done' instructions here), and how hot is TOO hot.

There aren't a lot of recipes here. A few examples and variations so you can understand the theory and techniques. So if you are looking for a collection of vast numbers of recipes (and you already know the theory and how to make ice cream) then this isn't for you. But if you are new to making ice cream and have yet to learn WHY the things the recipes call for are in there then this is for you.

A book to learn the theory from and apply it to all the recipes you find elsewhere.

As Cook's Illustrated readers would expect, this book deconstructs ice cream making with every detail you could want. I'd get this book first, then get a book with a zillion recipes. You can use the techniques in this book to adapt and perfect recipes from any other source.

I've never been moved to write a review before, but after my first successful batch of ice-cream (following many miserable failures) - I decided that I must share my joy.

First of all, this is a lovely little hard bound book. It will take up a tiny space on your shelves - and, most importantly, it is easy to hold with one hand while you are fastidiously stirring custard with the other.

Texture had been a problem for me since I recieved my Cuisinart ice-cream maker for Christmas. I've had some batches that just wouldn't freeze - some with so much cream that they left a buttery film of fat on the spoon and one unfortunate creation that went directly from machine to garbage disposal. Believe it or not I was following recipes. But some are very general in describing how to know when something is done, like how thick a custard should be. It was actually very liberating to have the very specific and exact temperatures given by this book.

The introduction and Master Vanilla Recipe are priceless. As are the explanations of correct temperatures and proportions.

I have to admit that I've been egg phobic in my recipe hunting. So many recipes call for an obscene amount of eggs and the thought of six to eight eggs in a pint of ice cream gives me the heeby geebies. The authors have tested many milk/cream/egg/sugar proportions to come up with the best flavor and best texture. Early in the book they explain the purpose of egg yolks in ice cream to emulsify the dairy fat. This is especially important to home made ice cream since we won't be using chemical emulsifiers like commercial brands. What was helpful for me was the section on them trying different amounts of eggs to get the right texture - without that eggy taste.

There are also some very nice illlustrations of what the egg yolk and sugar mix should look like after beating them, and some handy tips like how to peel hazelnuts.

I highly recommend this book AND a digital candy/oil thermometer (I got mine from Williams Sonoma - but Amazon.com may have one too). I was literally stunned by the silky texture of my Hazelnut Gellato and how quickly it froze to 'soft-serve' texture - and the flavor! It was all I could do not to eat the entire batch right from the machine!

This is truly a magnificent compendium on meat: from beef to pork to lamb and veal.

They do a thorough job of explaining where the cuts come from and the proper cooking techniques to use on each individual cut. On top of this, there is just an outstanding section on how to communicate with one's butcher, be it from a supermarket or specialty butcher store. Also, pictures on given on each cut so that one can know what you're looking for when shopping.

The recipe sections are by cut, and they are plentiful and very creative. I would not describe the majority as requiring the "too hard to find ingredients or techniques that are difficult." These are unique, solid recipes, such as the ones tried so far: a Basil-Crusted Meat Loaf with Brandy, Walnuts and Spicy Wine Tomato Sauce (this is superb, and makes heavenly sandwiches);Lazy Sunday Pot Roast with Caraway and Green Apples; Fennel-Crusted Flank Steak with Orange=Black Olive Relish and Spicy Mint Honey;Grill-Roasted Bone-In Leg of Lamb with Grilled Peaches and Red Onion-Cilantro Salsa;Hoisin-Glazed Grilled Pork Blade Chopes with Spicy Korean Vegetables.

What is unique also is that with each recipe there is included: "Other Names," "Other Cuts You Can Use," "ButcherSpeak" and my favorite: "Cook Once,Eat Twice" which provides advice on the delicious leftovers.

This is so well thought out, researched and presented. On top of all this, the recipes are so creative and excellent and turn out as listed. Not every recipe has a color photo, although there is a sufficient number of color shots in the middle insert.

Just the best resource on these meats I have found. All chefs really into it will enjoy using this reference.

I've done a lot of cooking, but stayed away from big, scary cuts of meat because I didn't know what to do them. This book is changing that -- great explanations of the treatment of all cuts and types of red meat (if you don't eat red meat, don't bother ordering this one)with basics that you can use with any recipes. The sage-rubbed loin roast with bourbon sauce was so good, I can't believe it came from MY kitchen. Not many pictures of the food dishes, but a useful photo layout of the meat cuts.

How to Cook Meat is written for the home cook who isn't sure how to buy and prepare cuts of meat: it provides over 250 recipes for meats and includes guidelines on how to use a variety of cuts from everyday meats to more unusual features. An excellent introductory section discusses the cuts, meat grading, and storage and preparation while the bulk of the book is packed with recipes. If only one meat cookbook were to be in a home collection, this should make the grade.

I bought this book when I moved out of the dorm rooms with my husband. He didn't know how to cook at all and I could cook. I could cook marvelous cheesecakes, fabulous beef stroganoff, meals that take hours, but nothing for I've just come home from work and need dinner Now. That is what this cookbook is for. Learning everyday recipes you can do if you have a lot of time or a little. She also give suggestions on what to do with the leftovers(lamb curry is exceptional) and, occasionally, what to serve the dish with. More than improving my cooking skills this book has been invaluable in improving my meal planning skills.

Of course, no book is perfect. I found her black bean soup to be rather bland. (Try the original Moosewood Cookbook's Brazilian Black bean soup) Her recipes use milk, cream, butter, and oil like your grandmother used to, so if you are nervous around any fat at all, this is not the book for you. And I recommend using corn starch for gravies rather than flour since it is simpler and comes out smooth no matter what. Finally, some recipes are time consuming and being a busy modern person I rarely get around to making chicken broth as she suggests. But it is still nice to know.

Otherwise, this is a simple cookbook with clear instructions for a novice. Nothing fancy (a few dishes and all the appetizers would do well at a dinner party, but for the most part this is every day cooking), just good home cooking.

I have 6 children, ranging from teens to toddler, and I cook a lot. I have always appreciated Marion Cunningham's recipes because they are realistic and the way families eat. I bought this book to add to my collection and have thoroughly enjoyed it. My family has enjoyed everything I've cooked from it. With this cookbook I successfully made delicious biscuits for the first time. Even when the subject is an area I'm already comfortable with I enjoy reading it. I agree completely with her goal of helping us cook for our families and friends so that we can share a delicious, wholesome meal with the people we love. Her recipes and comments are to be treasured and passed down to future generations with wonderful memories.

Have you tried to make scrambled eggs and they came out dry and bland? Bought some fresh trout from the supermarket, tried to follow a recipe, only to be disappointed with your dinner?

If this sounds like you, chances are you're a beginner cook. You are trying to use your kitchen to make home cooked / hearty meals - but don't always know exactly how to prepare something. Or cut something. Or season.

If the above is the case, then this is THE book. Learning To Cook has several sections - appetizers, soups, salads, fish, chicken, meats, vegetables, breakfasts, deserts, etc. Each section has 5 - 10 recipes. What makes this book unique is that each recipe is a beginners "how to" on how to make the dish. And the instructions cover EVERYTHING! That is, you can start clueless, then read a recipe in 15 minutes and know exactly HOW to make a great salad - or soup - or fish - or chicken dish.

I've used this book for a month as follows: I've read one recipe about every other evening. I've stopped at a supermarket on my way home from work to purchase what the recipe calls for. I then re-read the recipe and then follow the instructions to make a great meal - every time.

In just a month, I've graduated from the level of kitchen neophyte!

The book is also full of tidbits - how to store fruit, photos of various salads, what to do with leftovers.

If you've never cooked in your life, or have tried and have been disappointed, or are embarresed to admit it you don't know what you're doing in a kitchen, then Learning To Cook is a must!

Subtitled "The Best of American Home Cooking", this volume presents a series of master recipes within the context of recipe analysis, equipment recommendations and illustrated techniques. Chris Kimball & Co. define what they consider the perfect dish, talk to experts, test dozens of recipe variations and then report back. Like a Consumer Reports for cooking, they name names and tell you what brand or supplier of ingredients and utensils is superior -- and why. And like Harold McGee's classic 'On Food and Cooking', they explain the history, the chemistry, the physics .... whatever interesting facts help explain what goes on in your kitchen. It really enables you to experiment more intelligently. One caveat: if you are a curious cook, give yourself some extra time to read the always informative and entertaining chapters leading up to the recipes.

I own about 60 food and cookbooks. Many are useful for a few recipes and a few are regularly useful, but I would rank The Cook's Bible as one of the top three I own. Recipes are consistently, and authoritatively, first rate -- and delicious.

Subjects include equipment for the kitchen, using a microwave oven, how to use knives, potatoes, steaming vegetables, roasting vegetables, how to build a salad, dried beans, shellfish, pasta, fish and shellfish, frying or roasting a chicken, turkey, stews, stocks and sauces, barbecue, pizza, stir-fry, yeast breads, eggs, cakes, pies, cookies, brownies, souffle, and baked and poached fruits.

Line illustrations and charts augment the text, and there is a comprehensive index.

Highest recommendation for curious cooks.

This cookbook is concerned with teaching proper cooking techniques, and instructing both the novice and experienced cooks in how to make "the best" of everything, including: bread, roast chicken, barbeque sauce, and brownies.
All the recipes have been extensively tested to make sure that they produce excellent results. The methodology the author used to perfect the recipe is discussed prior to the recipe itself, so that the reader gains an understanding of how to experiment with food. The author provides useful tips which assist in cutting the time involved in food preparation (for example, the best way to cut parchment paper to fit the bottom of a cake pan is to trace around the pan with the back of a chef's knife).
I have to admit, the recipe for brownies makes the best brownies I have ever tasted

James Beard brought fine cooking to the American kitchen. Christopher Kimball has continued in this tradition.

This book provides not simply near perfect recipes but a guide to both the experienced cook and the novice on how to prepare them. The sections on the selection of kitchen equipment are wonderful. He presents his recommendations on what you need not only in the generic, but the specific.

Some of what he advocates, you may disagree with. I know that I can put a finer edge on a knife with a good steel than I can with the recommended electric knife sharpener. However, the knife sharpener is necessary when the edge no longer responds to the steel.

In no case will you go wrong with his recommedations (except for the waffle recipe). It does need more oil.

For anyone starting to learn to cook or wanting to learn to cook better, this is a priceless resource. I cannot recommend it more strongly. If I had only one cookbook in my kitchen, this would be it. The second would, of course, be James Beard American Cooking.