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Book reviews for "Kafka,_Barbara" sorted by average review score:
James Beard's Theory & Practice of Good Cooking (James Beard Library of Great American Cooking, 2)
Published in Hardcover by Running Press (1999)
Authors: Jose Wilson, James A. Beard, Barbara Kafka, and Karl W. Stuecklen
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I have become a much better, more self-assured cook.
With chapters arranged according to technique (broiling, braising, frying, baking...), Theory and Practice boosted my culinary knowledge exponentially! One can easily absorb the facts and artistry of great cooking, and Mr. Beard's charming personality lives on every page. Why must this fabulous book be out of print? For years I've wanted to get hold of hardcover copies for several friends. Please, Mr. Publisher, consider a reprint! This book is a real treasure that shouldn't be missed.

One of the best books on cooking basics
This book gives the new (and experienced) cook guidance in basic techniques, selection of cookware, knives, and other essentials, and basic recipes that become family favorites (such as chicken crepes or teriyaki chicken). It has one of the best summaries of sauces, with basic recipes and additions that change bechamel to sauce veloute or mornay, etc. I have been looking for copies to give as gifts for years! I have at least 3 persons in mind NOW, I just wish they'd print some more.

excellent book about HOW to cook....not a list of recipes
An unusual book that emphasizes technique over recipes....deals with all the basic methods of cooking (boiling, sauteeing, roasting, frying, etc) intelligently but without assuming any coooking background whatsoever. A must-have for anyone who cares about cooking, especially those with less background.

Microwave Gourmet
Published in Hardcover by William Morrow (1997)
Author: Barbara Kafka
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A Cooking Bible For Wage Slaves
The Microwave Gourmet should be in the kitchen of every man or woman who works for a living. The recipes are simple and FAST -- dinner gets on the table in half an hour or less. The Basic Risotto recipe alone is worth the price of this fabulous book. And the glossary in the back, an alphabetical list of foods and how to microwave them (or NOT microwave them!), is an invaluable aid to any harassed cook in a hurry. Check out the glossary entry for making caramel in the microwave -- you'll never mess up your stove or pots again!

Microwave Gourmet Healthstyle Cookbook
Published in Hardcover by William Morrow (1989)
Author: Barbara Kafka
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Eat well, be well
Barbara Kafka's microwave cookbooks have changed the way I think about food and cooking. And, since I was recently put on a restricted diet, the nutritional information in "Healthstyle" puts me back in control.

And, dang! The food tastes great! She shows you how it's possible to both eat well and be well.

Thanks, Barbara!

Microwave Gourmet
Published in Paperback by William Morrow & Co (1998)
Author: Barbara Kafka
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Another Kafka gem
I've had Barbara Kafka's "Roasting" cookbook for several years and will never part with it, so I guess I shouldn't be surprised that "Microwave Gourmet" is a keeper, too -- but who would have thought that microwave brownies could be so GOOD?! That recipe alone is worth the price of the book. I can make a pan of fudgy raspberry-laced brownies in 20 min. start to finish (I've been known to make them during commercial breaks).

From a classic mac-&-cheese that my five year old loves (good-bye fake cheese packets!), to cakes, cookies, and preserves, from Szechuan green beans to her famous risotto, Kafka covers an amazing amount of culinary territory (did you know you can deep-fry in the microwave?). I still have to remind myself to turn to this book when I'm looking for traditional recipes, the ones I normally wouldn't micro-cook; but whenever I look up a dish or a main ingredient I always find something tasty and fast.

The Dictionary section at the back is full of useful information for the cook, and there are lists and diagrams of the cookware you'll find most suitable for the recipes as well. Kafka clearly explains how to follow any special micro-cooking directions (making a seal with cling wrap, for example). And as always, her great humor shines through.

I've only had the book about 2 months, so I've barely scratched the surface, but so far everything has turned out exactly as described. On my next trip to the states I plan to pick up some glass souffle dishes (I can't seem to find any in Taiwan that don't cost a fortune) so I can try out more of her recipes. Personally, I would never have the patience to experiment with a microwave recipe again and again until it came out right, but thankfully, I don't have to -- Kafka has done all the work, and I get to have all the fun.

Superb Microwave Cooking
This book is beautifully organized and has excellent recipes for everyday cooking in various quantities as well as gourmet meals. I find I refer to it constantly, especially for fish, vegetables and wonderful rice dishes. I've never had one fail me yet, but often need to add a little more liquid to some of the rice pilaf dishes.

potatoes without a hard spot?
Dear Barbara Kafka,

I'd be happy to buy your book if first you could tell me why my microwaved baked potatoes come out with an inedible hard spot somewhere, sometimes 1/3 of the potatoe.

I put the potatoe on a double thick paper towel and time it for about 6 minutes, turning it over halfway. It happens with thin skinned potaotes and the hardier ones like Idaho potatoes.

So, can you tell me? Please. and thank you.

Eve Laing december_1022@iprimus.com.au

A Fistful of Lentils
Published in Hardcover by Harvard Common Pr (2002)
Authors: Jennifer Felicia Abadi, Jennifer Felicia Abadl, Barbara Kafka, and Jennifer F. Abadi
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Excellent and Easy to Follow
I haven't made a bad meal yet and my fiance is happy.

Fun to read, but the recipes are flawed
I enjoyed reading Ms. Abadi's book. Since I am Syrian-Jewish, I compared many of her stories to my own family. in addition, she quotes some people that I know. Unfortunately, however, the recipes are not reliable. Since the author's grandmother spent many years in Oklahoma, where Middle Eastern ingredients were not available, she relied on substitutes such as Worcestershire sauce which we do not use.
Every family cooks their own way. However some of the recipes will fail completely. For example, the Kibbe Nabilseeyah. The dough calls for 5 Tbs. water which is way too little. I would advise anyone who is a serious cook to wait for the second edition. This will give Miss Abadi a chance to correct the errors.

A Fistful of Lentils
This outstanding book deserves at least 10 stars! It rates as one of the best cookbooks I own. The recipes are carefully and beautifully written, as well as delicious. I feel as though Ms. Abadi is standing in my kitchen, by my side, as I prepare each recipe, making sure that it tastes just right. Buy this book, you will be very glad you did.

Roasting-A Simple Art
Published in Hardcover by William Morrow (1995)
Authors: Barbara Kafka and Maria Robledo
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Compliments galore!
I'm new to cooking -- and this book has given me more confidence than anything yet -- people even ask me for the recipes! Especially find the "left-overs" and vegetables to work first time, every time; Roasted Plum Sauce has become a staple in my freezer. Having great roasting pans makes a difference in clean-up. I've come to an understanding with my smoke detector, I know the easiest way to soak and clean the pans, and I long for a self-cleaning oven.

A TRUE DEFINITIVE GUIDE!
I wasn't sure about the high heat method at first but I am now a true believer. It is the best way to roast most things. The basic roast chicken, the rosemary pork and the recipes for roasting potatoes are frequently relied upon quick but delicious dinner solutions. My absolute favorite is the New York Steak roast! The Prime-Rib recipe offers an excellent timing guide as well. Yes, you can get smoke in your kitchen and dirty pans. Just make sure you start with a clean oven and a good quality roasting pan of the type recommended in the book. Any smoke and mess is well worth it for the flavor trade-off. The problems can be mostly avoided with a decent kitchen exhaust sytem (or an open window or door), a self-cleaning oven and deglazing the pan properly. Try this method of roasting, you'll love it!

5 stars no question.....
Really guys this book IS as good as advertised. I always say that her methods of roasting should be taught in high school. No other method is needed...So easy, so different, so beautiful each and every dish you cook from this masterpiece. I urge people I know to buy this and I KNOW they will love it! Read all these reviews and you can just feel the sincerity in everyones writing, this book is for real.

Party Food: Small & Savo
Published in Hardcover by William Morrow (1992)
Author: Barbara Kafka
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A bit frustrated
Well After I received the book I have to say I was quite disappointed because I am one of those people who gives great importance to presentation in the books .After I read the reviews I thought I was going to get a book with lots of nice photographs and various nicely set tables .It turned out that it was just like an encylopedia with lots of recipes and couple of boriiinggg pictures .If you are a visual person like me who likes to read cookbooks when you go to bed DONT BUY IT.The other important thing was that many important ingredients were missing in the greek food that was presented .

The BEST party food book ever
This in the one cook book in my extensive collection I return to again and again. It's not pretentious and its fun and easy to use.

The recipies work - Every single recipie I have ever tried works just as expected. There are no surprises. I have used some other big name appetizer books and been dissapointed, not so with Kafka's book. Everything is consistent and delicious. The photos are real and extremly helpfull to picturing the end results.

This book helps with planning whether for a huge party or intimate gathering. Kafka outlines clearly which items can be fixed in advance, what can be frozen and what needs to be prepared on the spur of the moment.

This book is packed with ideas. Kafka makes tons of suggestions for alternative uses of sauces, fillings and breads - all are completly cross referenced with page numbers and names. There is an entire section on dressing up "ready mades." The book covers everything from complete menu suggestions to cocktails to homemade breads to simple spreads.

Finally, one of my favorite features is the extensive cross referenced index. It's easy to find anything you want whether you search on ingredients, origin or theme. I love this book and have purchased it as a gift for all of my family and friends.

A Must For Those Who Love To Entertain
This book covers almost every type of party food you could imagine, and organizes them in easy to follow chapters. As a cook who loves to entertain, I have used many recipes from this book and have always received rave reviews. The photos are particularly appealing, and the recipes are easy to follow, with helpful tips and tricks sprinkled throughout the book. This is definitely a great reference for those who enjoy entertaining.

Barbara Kafka's Microwave Gourmet Healthstyle: 150 Great Recipes on an Easy-To-Us Easel (Recipeasel)
Published in Hardcover by Chronicle Books (1996)
Author: Barbara Kafka
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OK, but how about the book?

Not a bad package at all, but this is not the original book (which I am still looking for). A selection of the good recipes from the original book, but without the information on scaling the recipes and such, that was in the book itself.

Soup: A Way of Life
Published in Hardcover by Artisan Sales (1998)
Authors: Barbara Kafka and Gentl and Hyers
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Burn this cookbook
I was suspicious of this woman when she wrote a food column for Vogue magazine and praised iceburg lettuce. Always willing to give someone the benefit of the doubt, I tried 4 recipes from this cookbook. They were appalling and even my dog Zeke, the most undiscriminating gourmande on the planet, wouldn't eat them.
(Good dog.)

OK
This cookbook is lovely to look at and has nice vignettes about the author and her love of soup. However, the recipes were not my cup of tea. Too many of them contained either fish of odd ingredients that I would choose to avoid (e.g., oxtail). As a result, I have made few of these recipes.

I like this book, shocked to see the negatives
I love to cook, and am an avid "Roaster", partly due to Kafka's roasting book. I have had great luck with this book, especially the recipe for bread soup, and with the bouliabase. There are few secrets, just use good fresh ingredients, and taylor the soups to suit your taste.

American Food & California Wine
Published in Hardcover by Outlet (1994)
Authors: Barbara Kafka and Dale Glasser
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Related Subjects: Author Index Reviews Page 1 2

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