I've tried many of the recipes in this book which have delighted my whole family, kids included. Each dish I've tried has been full of flavor. There are recipes here which are becoming regulars in my weekly reperetoire. I'm buying a copy today as a gift for my mother.

I was looking for gifts for my sisters-in-law, and decided I had to have a copy of this for myself as well. I've tried several of the recipes, and so far have had great success. My husband is a fairly picky eater - if he doesn't like it, he will politely but firmly refuse to eat it. So far, he has asked for seconds on everything!

The only warning I would make is that for the uninitiated, there is a fair amount of prep work in many of the recipes. A lot of the recipes are based on fresh vegetables, and they need preparation (peeling and chopping). Once you get past that, though, the recipes go together quickly, with delicious results.

I've tried quite a few of the recipes in this cookbook and all of them have been easy and produced extremely satisfying results. This is definitely the best cookbook geared toward healthier eating that I've encountered.

SAX's Dangerous Properties of Industrial Materials Ninth Edition-CD-ROM Version

The NST/Engineers, Inc. reviewer, an EPA First Responder, found the Ninth Edition of Sax's Dangerous Properties of Industrial Materials-CD ROM version (SAX CD) to be a powerful database of easily retrievable, detailed, and pertinent information. The reviewer envisions the target users of the SAX CD deriving the most benefit to be: chemical operators, chemical process engineers, chemists, clinical toxicologists, fire companies, first responders, HAZMAT teams, industrial hygienists, plant managers, physicians, police departments, process safety managers, research professionals, risk management planners, safety engineers, transportation officers, and treatment storage and disposal facility (TSDF) personnel.

The 22,380 materials included are categorized at a minimum according to: Listing Name, Hazard Rating, Chemical Name, Molecular Formula, Molecular Weight, Chemical and Physical Properties, Synonyms, Toxicity Data with References, (instantly accessible by screen "pop-ups"), and Safety Profile.

Where available, NIOSH Recommended Exposure Limits, OSHA Permissible Exposure Levels, ACGIH Threshold Limit Values, (all expressed as Time Weighted Averages) and German MAK exposure limits are included. Consensus Reports (Community RTK, EPA TSCA and Genetic Inventory list) along with DOT hazard Classifications and UN/NA 4-digit identifier (for HM-181), CAS Registry number, and Class (carcinogen, mutagen, teratogen, primary irritant, food additive, etc.) are also included.

For forty years, NST/Engineers, Inc. personnel and associates have found editions of SAX to be an invaluable resource. The Ninth Edition on CD ROM provides the instant retrieval capabilities sought by the electronic communication age. The program includes an intelligent default, twelve-characteristic, search engine. It highlights each "hit" in the text and has a "tracking" system that allows the user to look forward or to "backtrack".

In the NST/Engineers, Inc. trials, SAX CD was used in "mock" HAZMAT spills. The reviewer found that the initial assessments of the spills were conducted many times faster by using the SAX CD. Armed with a laptop computer, as are most police and other emergency responders, the addition of this software will greatly decrease response time and reduce the confusion that routinely surrounds hazardous materials incidents. An increase in facility and public safety will be provided by the fingertip access to the knowledge base in the SAX CD .

The SAX CD works on both PC and Macintosh platforms.

The late Richard Sax was one of the finest food writers the world ever has known; unfortunately, he died too young to reach his full potential.

All of his books are models of the specialty, beautifully written and carefully researched. His recipes are flawless.

THE COOKIE LOVER'S COOKIE BOOK is no exception to his style. Without exaggeration, this small volume probably is the best book focusing just on cookies that ever hit the bookstores. Richard's recipes are both perfect and unique.

Richard Sax's methods for showing us how to make good things out of ingredients we take for granted are fine indeed. They are subtle, plain, sometimes lengthy to follow, but oftener as easy as sticking a TV in the microwave. His basics, his concise instructions about soups, the cooking of meats and fish and eggs...were well worth the price of the book.

This is a wonderful book-rich with history and classic recipes! I grew up eating at Joe's on our annual trips to the Miami area. The food and atmosphere were always memorable. I have especially enjoyed creating the salads, sides, and luscious desserts that enhanced the stone crab experience in my own kitchen. This book is a must have for both the recipes and the tales that have built the persona of Joe's Stone Crab.

None of the recipes I've tried in the book are worth repeating. The 'Custardy Prune Pudding' was hard and rubbery. The 'Lemon Pudding Cake' was insubstantial as foam in the mouth. And, the "Peanut Butter Pie with Fudge Topping' was okay but the fudge failed to set up well for presentation.

Nonetheless, I will keep trying because while the overall product failed to live up to my expectations, the recipes I attempted all had at least one good thing going for them. The prunes soaked in rum for the prune pudding were terrific. The lemon flavor of the pudding cake was brighter than any other lemon dessert I've tried. And, the graham cracker crust on the peanut butter pie is a definite keeper.

Lastly, the book gives good entertainment value simply as reading material. Sax writes well, presents interesting information and the photo are stunning.

An exceptional book. I have yet to try a recipe that does not turn out beautifully. The selection of desserts featured is amazing, the recipes understandable and the results delicious. Although not "fancy" desserts you can find something for every occasion. I also enjoy the introductions to each dessert and the side bars that make this book enjoyable to read.

This is easily my most cherished dessert cookbook in my beloved cookbook collection. If you are looking for a concise and informative cookbook loaded with the best of impressive, downhome dessert recipes....this is it. This book especially appealed to my love of "reading" cookbooks with it's delightful mini-stories before each recipe and it's interesting heritage recipes in the margins. Beautiful photos. I can't imagine how my kitchen functioned without this one!

This book might be a little above the head of someone who's never boiled water, but for the cook without much experience but a lot of enthusiasm (as well as for cooks looking to improve their technique and try some new recipes), this is an excellent start. Sax is never patronizing or cutesy. Directions are extremely well-written and each recipe is chosen because it offers experience with a specific technique (like sauteeing or roasting or poaching). The recipes range from comforting, like spaghetti and meatballs, to more sophisticated, like soy- and orange-glazed salmon. Beginners would do very well with this book because it teaches correct technique; so would more experienced cooks who know they have room to improve.

I am privileged to have known Richard Sax. This book is in keeping with his philosophy that cooking should be accessible and entertaining. Few cooking classes have the enthusiasm for cooking imparted upon me by this book.