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The Virtual Bookcase : Shelf Cook books

Tasty books to read and use in the kitchen with recipes, ideas for cooking and related information.

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Cake mixes are undoubtedly convenient, but do they produce good cakes? They can, says Anne Byrn, author of The Cake Mix Doctor, if you know how to tweak them. Doing this involves the addition of ingredients to enrich the mixes and flavorings to enhance and, in some cases, conceal questionable tastes. To prove her point, Byrn offers more than 175 recipes for mix-based cakes and other desserts, including formulas for frostings that, Byrn maintains, must be made from scratch. The results are convincing; readers interested in satisfying, dependable desserts prepared quickly and with little fuss should welcome the book. Beginning with a useful discus... Rest of this review on the detail page
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Twin sisters Mary Corpening Barber and Sara Corpening Whiteford have whipped up yet another yummy title with Super Smoothies, a lusciously illustrated collection of 50 healthy drinks perfect for folks who do not cook but do look after their health. The sisters give explanations of everything--such as how to peel and cut up all the fruits and vegetables involved--while introducing such unfamiliar ingredients as wheat-grass juice and calming kava. The easy-to-follow advice includes all sorts of tips, like using only the ripest seasonal fruit and crushing ice cubes before placing them in the blender. Not only are these smoothies delicious, they're pa... Rest of this review on the detail page
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For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon ... Rest of this review on the detail page
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Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school. Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation... Rest of this review on the detail page
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Reviews (1) and details of The Making of a Chef : Mastering Heat at the Culinary Institute of America
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Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken. She can now thank her lucky stars that exuberant owner Ina Garten has written The Barefoot Contessa Cookbook and included this recipe. Ms. Bacall is sure to be pleased to discover how easy it is to achieve such fantastic flavor. Simplicity is something of a bottom line at Barefoot Contessa. "Food is not about impressing people," Ina Garten says. "It's about making them feel comfortable." Aimed at the cook who intends to entertain, The Barefoot Contessa Cookbook draws on Garten's expe... Rest of this review on the detail page
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Reviews (1) and details of The Barefoot Contessa Cookbook : Secrets from the East Hampton Specialty Food Store for Simple Food and Party Platters You Can Make at Home
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