The Korean of the Morning: Classic Recipes from the Land of the Morning Calm (Paperback) Review

Okay, since so many have been so critical.I felt that I had to write.This is the largest and most complete Korean cookbook written in English so far.There are other cookbooks, with pictures in English but they usually only cover a few recipes.This one covers a lot.I was quite surprised.When I looked at some of the recipes, I originally thought that it was too simple or that it was lacking.But as many Native Koreans realize there is a lot of minor variations in the ingredients that people use anyway.I tried many of the recipes in the book and found them to be quite good and pretty authentic.In Korean cooking, you have to taste as you go along.This book has a good underlying taste that it is trying to create.Overall, this is a stable cookbook for those Korean Americans who want to have a ready resource to help one get started on learning to cook.(Without asking your mom =)Remember, if you really want it to turn out right, ask someone Korean and whose cooking you like, what ingredients they used and in what proportion since everyone improvises a little or adds things that make it right for their taste, usually adding more sugar, salt, garlic, and or vinegar.Good luck!

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Product Description:
Interest in the cuisines of Eastern Asia has never been greater. What better time for a new edition of this classic Korean cookbook, complete with a fresh new design throughout and a beautiful new cover? With its intriguing flavors and generous spice, Korean cuisine is one of the most exciting Asian cuisines and, featuring leafy greens, grains, and an abundance of seafood, one of the most healthful as well. The Korean Kitchen includes more than 140 tantalizing, easy-to-follow recipes for soups, salads, fritters, pancakes, fish and shellfish, barbecue, noodles, and, of course, the Korean national favorite: pickled vegetables, or kimchi. Complete with a history of the cuisine, a glossary, and tips on serving a traditional meal, The Korean Kitchen leads the way to homemade Korean fare.

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Breakfast in Bed: More Than 150 Recipes for Delicious Morning Meals (Paperback) Review

Having a gourmet quality breakfast in bed is one of life's true luxuries. Now with Carol Frieberg's "Breakfast In Bed: More Than 150 Recipes For Delicious Morning Meals" anyone can enjoy such delightful decadence. Each dish is thoroughly 'kitchen cook friendly' and simple in its preparation. The recipes are drawn from the menus of elegant west-coast bed-and-breakfasts and other inns, presenting the very best of breakfast menu favorite fare. All of them are simply delicious palate pleasing and appetite satisfying, ranging along the whole spectrum of breakfast entrees. The recipes range from French Breakfast Puffs (Abigail's, Victoria, British Columbia); Chocolate Zucchini Rum Cake (Hammons House Inn Bed & Breakfast, Sonora, California); and Blueberry Sourdough Cobbler (Chambered Nautilus, Seattle, Washington); to South of the Border Crustless Quiche (Salisbury House, Seattle, Washington); Apple Cider Syrup (Hilltop Bed 7 Breakfast, Ferndale, Washington); and Baked Breakfast Apples (Glendeven Inn & Gallery, Little River, California).


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Product Description:
No meal is as pleasant, or romantic, as breakfast in bed. In this collection of the yummiest dishes from the best-selling previous edition as well as the author's Breakfast in Bed California Cookbook, the over 130 recipes showcased here are perfect for one or two or more. Drawing on original dishes from B&B owners, who surely know their morning romance, the book is divided into seven sections: Scones and Muffins; Breads and Coffee Cakes; Pancakes, Waffles, and French Toast; Morning Egg Dishes; Eggs for a Crowd; Extra Special Dishes; and Sauces and Side Dishes. Among the recipes are such succulent treats as Divine Filled Croissants, Mimosa Truffles, and Peach-Stuffed French Toast. Author Carol Frieberg, a former B&B manager herself, has written a new introduction explaining how the best recipes were selected. In addition, a four-color insert with original photographs shows some of the pleasures that await.

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Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight [Hardcover] Review

This is a GREAT baking book.I've tried several recipes already and they were all mouthwatering!So many varieties of baked goods are covered in this book, it's almost like a breakfast baking bible.Every recipe has an "At A Glance" box which tells you what kind(s) of pan you need, how to prep the pan, rising time (if necessary), oven temp, baking time, and difficulty so you can choose recipes based on time requirements, difficulty, etc.Recipes also tell you ahead of time if any advanced prep is required, such as refrigerating overnight.

The only problem I've found thus far is a few editorial errors, such as in muffin recipes that only make a dozen muffins... it tells you to use one muffin pan and put the oven rack in the lower third, but later says to rotate pans from top to bottom and back to front during cooking, which is clearly copied and pasted in every muffin recipe, including the ones that only use one pan.This isn't a huge deal.One glaring error, however, is in the "Streusels, Glazes, Frostings and Spreads" chapter.It appears that whoever edited this book, or possibly the printers, screwed up a couple of the recipes.The instructions for Carole's Favorite Streusel are correct, but then are repeated verbatim for part one of the Almond Crunch Streusel (which makes no sense for the ingredients required).Then under the Butter-Nut Streusel recipe, you can find the correct instructions for part one of the Almond Crunch Streusel.This isn't much of a pain once you realize the error.The Butter-Nut Streusel cannot be made, though, since there are no leftover instructions I could find under any of the other recipes in the section.After skimming through the book, I didn't find a single recipe that requires the Butter-Nut Streusel topping, so again, it's not extremely crucial.Just something to note if you try any recipes containing the Almond Crunch Streusel (I think there's only one).Otherwise, everything else seems to be very clear (with drawings to help out for complicated recipes, like braiding dough, etc).I still give this book 5 stars because I think that the errors I found are insignificant compared to just plain bad recipes you can find in other books.Buy this book, it's really great!Just be aware of that little mix-up with those 2 recipes.

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Product Description:
With twenty years of experience teaching baking classes and three award-winning cookbooks to her name, Carole Walter is renowned for her meticulous directions, foolproof recipes, and scrumptious results. In Great Coffee Cakes, Sticky Buns, Muffins & More, Carole turns her attention to the types of treats that are perfect for breakfast, an afternoon snack, or dessert-the sweets people most like to make at home to enjoy with family and friends.

From pound cakes, coffee cakes, muffins, and other quick breads to scones, sweet biscuits, Bundt cakes, and buckles, Great Coffee Cakes, Sticky Buns, Muffins & More features more than two hundred recipes for America's favorite baked goodies. Carole guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Country Cherry Honey Scones, and Raspberry Buttermilk Muffins with Streusel Topping. A bevy of old-world classics such as Almond Croissants, Double Chocolate Walnut Babka, and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Crystallized Ginger Pound Cake, Glazed Orange Ricotta Cookies, and Pumpkin Pecan Loaf.

To ensure success, Carole's signature "At-a-Glance" boxes outline baking pan sizes, oven temperatures, baking times, and any special equipment you might need. In addition, Carole includes extensive general information on outfitting your own kitchen for baking, common ingredients, and techniques. With straightforward directions and enticing recipes, Great Coffee Cakes, Sticky Buns, Muffins & More will have you baking up a storm of treats for every occasion.

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The Great Country Inns of America Cookbook: More Than 400 Recipes from Morning Meals to Midnight Snacks, Fourth Edition (Paperback) Review

The high point of this book is absolutely the flavor. The tomato pie is a sheer delight, although it was rather messy to serve when fresh (it had a tendency to fall apart). The peach cobbler certainly highlighted the best of that summer fruit. The zucchini breakfast meal is surprisingly flavorful given the short list of simple ingredients. All in all, flavor and appearance are the shining best aspects of Great Country Inns. You'll be proud to serve these recipes to your own guests, and there's no need to tell them how simple most of these recipes are---let them think you slaved over a hot stove!

Normally a lack of photos doesn't bother me, although it's a tad unusual in a book that's all about food oriented towards guests, special occasions, and so on; I don't think they're needed here in most cases because the recipes are pretty simple, but some readers might prefer them.

I did find some of the directions a bit ambiguous. For example, there's a casserole that involves "blending" a mixture of eggs and dairy with chopped & cooked potato, then baking. There's no indication whether blending means stirring or actual blending with a mixer, which would result in a very different texture and result. We decided to go with stirring and the result came out well, so I'll assume that's what the recipe meant. These ambiguities seem relatively few, however, so I wouldn't worry too much about them.

My only other negative is, like the photos, very reader- and occasion-dependent. Like most restaurant food, these recipes tend to use huge amounts of butter to improve flavor. The peach cobbler leftovers had a puddle of congealed butter in them after refrigeration---the recipe used so much that some of it separated back out again. This isn't a problem if you aren't concerned about healthy eating or bring out this cookbook only on special occasions, but I thought it deserved a mention in case it's a concern for you.

Overall this is a wonderful cookbook, well worth exploring in your kitchen. The vast range of recipes is impressive and delicious, and surprisingly easy to make.

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Product Description:
A combination cookbook and food-lover's guide to the finest inns in the country.

America's most celebrated country inns are known for their great cooking, and the recipes in this culinary guidebook represent the finest of these mouth-watering dishes. This newly revised fourth edition features more than 400 recipes that are as easy to make as they are delicious. Organized from appetizers to desserts for easy reference, each recipe includes a brief description of the inn where it is served. A state-by-state index will help traveling foodies follow their taste buds to exquisite meals around the country. 2-color throughout, 100 black & white line drawings, indexes.

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Morning Glory Farm, and the Family that Feeds an Island (Paperback) Review

Morning Glory Farm and the Family that Feeds an Island is a true gem. The recipes that our family has tried have all been delicious, and we like the emphasis on local, naturally grown produce & meats. The baked goods are fabulous! This is more than a collection of recipes however. The first part of the book is the inspirational story of the family farm that began several decades ago on the island of Martha's Vineyard. The same family runs it still, and the farm...and the farmer's market and bakery... have certainly come into their own today. Exceptionally well written and with beautiful photographs, this book belongs on the coffee table as well as in the kitchen.

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Product Description:
Winner, Gourmand World Cookbook Awards. Best Local Cuisine cookbook in the United States.
Everyone on the the Island of Martha's Vineyard off the coast of Massachusetts eventually ends up at Morning Glory Farm -- celebrities, Islanders, summer visitors, foodies.
Buying fresh, locally grown and prepared foods from Morning Glory is a rite of passage. Here, rich in detail and lush with the photographs of Alison Shaw, is the story of how the farm came to exist, the family that makes it happen, and the food that excites us all. The 70 recipes include favorites from both the farm stand and some well-known Island chefs.
The Morning Glory Farm story is a romantic one: A young husband and wife hailing from different ends of Martha s Vineyard, with different backgrounds and different expectations in life, carve a few acres out of woodlands and plant what turns out to be a crop of wormy corn.
Thirty years later, the worms are gone, and the couple plant, cultivate, harvest, and sell dozens of fruits and vegetables, prepared dishes and baked goods from a rustic farm stand that is the epicenter of fine, locally grown foods on the Vineyard. They supply restaurants with their produce restaurants that then brag about using Morning Glory products and they literally have people waiting in lines to buy just-picked corn and just-baked pies.
And they do this with the help of a large and loyal crew and two sons who work alongside them planting and harvesting by hand on this most traditional of farms. It is a lesson in sustainable farming that is not to be missed.
This book tells the story of those thirty years, and gives you recipes of the food they offer for sale, along with Jim and Debbie Athearn s own family recipes and recipes from some of the Island s favorite chefs.

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