With Katish's recipes, you will eat the most sublime and comforting food. It was easy to see from this book how the famously sensitive Russian soul was nourished by such a cuisine." - From the Introduction by Marion Cunningham. Katish, round as a plum and neat as a pin, arrived in Los Angeles as a Russian emigre in the 1920s. Wanda Frolov's stories about this humble genius of the kitchen first appeared in Gourmet magazine, and were gathered together in book form in 1947. Here again, at last, are the stories of a woman who nourished the bellies and the souls of a happy throng with her blini and pilaf, her shashlik and borscht, and who brokered marriages and started bank accounts for new emigres, presiding over all from her spotless pastry table. KATISH offers deliciously simple Russian country cooking enveloped in a warm and cheering narrative, tender as the crust of Katish's own piroshky. It includes Katish's cheesecake, one of the most beloved recipes ever published in Gourmet.

Katish is the nickname of the young Russian widow who is taken in by Wanda Frolov's mother as a cook in 1920's Los Angeles. Wanda, the author, and her brother lived with their widowed mom. As a middle-class California family, hiring a cook was an extravagance for them, but Wanda's aunt talked them into doing it. In the 1940s, when she was grown, Wanda wrote the chapters of this book as a series of articles in _Gourmet_ magazine. They were later gathered together as a book in 1947. Now the Modern Library Food Series has reprinted this delightful literary cookbook for a new generation of reader-cooks. Like many things culinary, these memoirs have improved with age.

The story of the book revolves around the cultural differences created as Katish and her Russian immigrant friends interact with an American middle class family of the 1920s. It is a heart-warming story in which both sides profit from the relationship. _Katish_ is a delightfully amusing glimpse into the culture of the time and is populated with warmly portrayed friends, relatives and situations.

As each food is discussed in the narrative, the recipe is listed. They are easy to follow and delicious. The recipes are a wonderful introduction to Russian family cooking. Breads and rolls, soups, desserts, side dishes, and main dishes are all well represented. Sadly, there is only one salad and one beverage (a delightfully rich hot chocolate). Thirty of the recipes contain meat or meat products. Thirty five are ovo-lacto vegetarian (many with butter and sour cream). Only nine are animal-free vegan recipes and six of these contain alcoholic beverages. An interesting aside is that, for a Prohibition-era story, there are surprisingly many recipes with alcoholic beverages. Dieters should be warned that most of these recipes are rich in flavor, but also in calories. However, there is a delightful fruit juice pudding called Kissel that can be made fat-free.

Read it for the story or read it for the recipes. Either way you are in for a treat.

This is a lovely slice of Americana, in addition to a quirky story of a Russian immigrant and a collection of divine recipes. The flow is perfect, with the recipes jumping in right when a dish is described. It took me back to my summer in Russia and I can't wait to try more of the dishes.

I am one of those fortunate souls who received the book as a gift from reviewer John Stone about eight years ago. Imagine my delight when finding his words here as I contemplated buying the Loaf and Ladle Cookbook as Christmas gifts for several friends. He's right, it's wonderful - a classic of simplicity and a trusted friend. What fun to find Martha's Company Casserole, which I received from my sister in our 1960s newlywed days and thought was a treasured family recipe from her in-laws. Here it is called Bob's Casserole, but it has stood the test of time. And who but Joan Harlow could inspire me to combine apples and cabbage for an Apple Slaw that has been the hit of numerous potlucks?
I heartily recommend this book for all cooks, whether skilled or rank beginners.

An easy to follow book of bread, soup and casserole recipes. Many useable recipes. I have been to the restaurant several times and would go more often if it were closer to home. I was suprised to see that they don't sell the book in the restaurant.

I went to prep school in the town that this restaurant "lives in" - and live, it does. I've given this book to many people - having eaten there every Saturday from age 14 to 18, and having loved the food. Whenever I get back there, I go there, and always get Joan's hearty and yummy food. These recipes are easy to execute for someone who's not the most professional of chefs, and never fail to taste good. I love any cookbook that's not afraid to call for Real-lemon - when that will do just fine..... or, one that starts a recipe out with "catch a good fish". The soups are wonderful and easy - and the breads are also great - I use a bread machine to knead the dough, raise the bread and then bake it in pans or free form....comes out wonderfully. Stews, soups and breads - what more could one want? A big test of how well I like a cookbook is how many stains it has on the pages (lots) and how many people I've shared it with/given it to (also lots).

What a wonderful gift this book has made! I have been trying the recipies and they just get more delicious each time!The stories really give the reader a sense of being part of Mangoes and the fun they must have! The design of the book is so handy and makes trying a recipe all the more enjoyable. Can't wait for the next edition!!!

Love the recipes. also the style of the book makes it so easy to use. can't wait for the next one

An excellent cookbook that's fun to read, too! Chef Paul lets you peak inside his world, giving you insight to his creativity through the origins of some of his favorite recipes. The stories about some of his creations are really funny. The recipes are easy to follow, and the dishes are amazing. Great way to impress your dinner guests! There's even a Key West section including the best Key Lime Pie recipe I've ever tried. (The secret is in the sauce!) The spiral-bound top and cardboard bottom let the book stand up so the recipe is easy to follow as you cook. Excellent Key West souvenier--who wants another t-shirt?! Overall, a charming collection of stories, original pen-and-ink sketches by the restaurant owner, and inspiring recipes for delicious dishes that look impressive, yet are easy to prepare.

I grew up on the Texas-Mexico border surrounded by terrific Mexican restaurants, both gourmet and hole in the wall. After I moved to the Northwest I went into Mexican food withdrawal, since nothing in my new area really deserves the name of Mexican food. I got so desperate I decided I would learn to make it myself. I went through a lot of cookbooks to find this--and it tastes like home. The acid test: my southwestern relatives came up for a visit and said these were the best enchiladas they'd ever tasted. At six bucks, what a bargain!

I moved to Arizona from Minnesota and aquired a taste for true Mexican cooking. This cookbook provides great recipes for excellent authentic Mexican favorites, from the basics, to salsa's, to entire meals.

I highly recommend it.

After collecting cookbooks for over 30 years, and specializing in Mexican cooking, I've found three really reliable Mexican cookbooks that I use all the time:

1. This book (Mexican Family Favorites Cook Book)

2. Concina de la Familia (My favorite of the three)

3. 365 Easy Mexican Recipes (believe it or not!)

So if you're after the real taste of Mexico, I suggest you invest in these (and don't waste your time with the other 35 Mexican cookbooks I've bought)!!

Ms. Bermudez is a good, honest author.

My wife can't even cook toast. She is the pits. This book is essential to surviving. She really can't cook!! I started eating the book and then realized that there were some pretty good recipes inside. Hoping for an updated book with a recipe for Spaghetti & Ketchup!! Bic

The first time I picked up this book, I actually wanted to read it from cover to cover - just to see what was coming next! Not only will the "Tips" keep you laughing, the authors really know what they're talking about. There are some tips that my mother did not even know about!

This book is alot of fun. John and Chris have captured the essence of the male hunter/gatherer.

They learn to cook!

And, for the modest price of this book, Len Charla will teach you to cook, as well. Even if you have prepared meals before, you can still learn a thing or two from this series. For example, check out the book's secret ingredient for Swedish Meatballs. (Hint-it's not just for breakfast anymore)

Sure, I've enjoyed the kind hospitality of the author and his beautiful wife; but, as alert readers of my past reviews know by now, you can count on my objectivity.

Although ... it's difficult to remain truly detached while the delicious aroma of Chicken Cacciatore (page 237)is wafting from my kitchen.

Or, to remain totally unbiased when tasting a luscious Tiramisu (page 81)whipped up by following the easily understood directions.

The book is written in a clear style, well seasoned with humor, and is a delight to read. From stocking your kitchen with the basics, to actually getting a meal on the table, you will be taken step by step through each process. Included is a five week plan, which contains weekly shopping lists and menus, as well as easy to follow recipes.

Also look for Gotta Cook Now! Goes Italian : A Total Guide to Easy Italian Cooking (Gotta Cook Now! Series)

Gotta Eat Now!

This is a wonderful book for people new to the kitchen - students, young people on their own, divorced dads, etc. It gives easy to follow instructions for running a working kitchen and keeping yourself well fed. The recipes are tasty and believable. Nothing exotic, but well done. Super

I recently bought this book for my 17 year old niece as an early graduation present because I want her to be able to always be able to cook for herself, and to budget her food money. I chose it because it assumes that the user has no past experience in the art of cooking, presenting the material in a clear, concise manner that is intelligent and entertaining.

Gotta Cook Now is a MUST for every College and High School student! This easy to use book is an extremly useful tool for anyone who is fresh to the kitchen, who can use a menu planner and a set of recipes that are graduated in complexity, easy to produce and are very tasty. You will find a lifetime ticket to great meals and entertaining. Everything that a novice cook needs is clearly described and put in laymans terms.

MOTHERS do yourself a favor and empower your children by giving them the keys to the kitchen. (and let them cook for you) This is a perfect graduation present for any age group, and will also let your kids feed themselves simple and delicious meals. I would also advise newly single men to install this on their kitchen counter and use it to jumpstart their social lives. Len Charla has provided the neophite chef a starting place from which to explore and develop skills for self nourishment and hosting.

Never Cooked Before? Gotta Buy This Book!

Karen Cook has experience in both teaching and coaching on the high school and college athletics level. She holds a masters degree in education.

What are the pressures that create the teenage murders that all too often litter the news? Everyone asks why kids do it...especially children from seemingly affluent families. Karen Cook has created an all too plausible account of the pressures that face children in today's world. There are many changes in the past twenty years: latchkey kids, computers that offer easy access to pornography, overtired and stressed parents, teachers who aren't clued in to where kids are at and use misguided extremes of discipline.

In No Tolerance, Lisa Mason is a lonely teenager who has been transplanted by her parents' career changes to Arizona from Cleveland. Lisa is shy and unassertive, and her parents are chasing the American dream. Her eldest brother Danny is off to college, and her other brother Jason is also trying to find himself. After her grades drop, Lisa meets up with a dream basketball coach, who becomes her mentor, but leaves after one year. In the meantime, Lisa is raped by one of her brother's friends. Terrified of telling anyone, her rage builds up to an explosion when this boy continues trying to control her. Instead of helping her, the "system" of police and school officials are all too ready to brand her as a "problem child." Her problems escalate, her weight drops, and she becomes depressed. Another group of boys harass her at school, until she thinks she has no more options than to grab her fathers gun and try to solve the problem herself. Tragically, she kills the ringleader of her harassers and the very coach she loves and misses:

"One bad decision can shatter so many lives. Danny was in the University library when he heard. A friend walked in saying, 'Hey. The news just broadcast another school shooting, this time in Phoenix. Don't you have a sister in high school there? I don't remember the school's name.' Danny left his books and ran to his apartment in panic. He said he knew. He knew I was involved. He knew I had done it."

Cook's brilliant story hits us all where we need it. We are letting our children down in exchange for chasing after the almighty dollar. A change is needed, and this story is a gem! Great!!!

...

What a moving book, in many ways. This book has touched part of me that I had forgotten about in my own childhood, and brought to my attention the very importance of early communication with my own son. Karen Cook has written a book I could not put down. In this day and age, this book is one to read. "5 stars & two thumbs up"!

This is wonderful a book that reaches out to some very serious issues in this day and age, that many of us did not experience growing up. It does not matter your age or back ground you will found that this story will effect your thinking and open your eyes to the needs of the children, as well as touch a place in your own heart and memories.

Garrett does his finest gumshoe work in this tense, creepy and funny tome. Truely, this is the beginning of Garrett's true love for art. Glen Cook has always been my favorite storyteller, I am proud to share the same city with him and that McGuire guy.

This is the book for anyone who has enjoyed any other of the Garrett novels. It is the second book in the sequence of events in Garrett's life. It explains the background of Elenor, the haunting painting that hangs above Garrett's desk. Fans of the Dead Man will be disappointed, as he makes but a brief appearence in this book. This is possibly Cook's best Murder mystery / Ghost story.

This one has it all, a hard-bitten detective, his slightly sleazy sidekick, several beautiful women as love interests, and a story that will keep you engrossed and guessing till the end

These are the best for authentic chinese cooking. The three volumes are filled with recipes from different regions, with pictures and very easy to follow instructions. I grew up with a a father who cooked gourmet food every day - needed something to help me "take the flavors" with me when I moved out and this is it! Perfect for the Chinese American wanting to re-create the foods from your parent's house (like me!) I originally borrowed these books, loved them so much and couldn't find them anywhere. Went all the way to Taiwan and scoured the bookstores to find them and never regretted the effort. Highly recommended.

Ever since the first television station opened in Taiwan (1958), Ms. Fu Pei-Mei started her cooking show. For most Chinese people, she *IS* the Julia Childs of Chinese cooking!

She is the first person who made recipes available to home chefs, and also demonstrated everything from how to select your vegetables and meat to how to prep fish and seafood, to basics such as how to stir fry, basic knife work (which is one of the most important skills).

She's the first chef to open a cooking school in Taiwan. Without her, there would be no Wei-chuan cooking school. And without her, recipes would only stay within families, or with the restaurant chefs who created them. She demystified Chinese cooking for Chinese moms, many of whom know only a handful of recipes passed down from their mothers.

And most of her students went on to become famous chefs and restauranteurs worldwide.

I have all her original cookbooks that my mother used in the 1960s and now I'm using them. Lifestyle changes and healthier cooking habits may make some of these recipes seem outdated, but if you moderate the amounts of salt and fat, the recipes still work extremely well. Not only that, but there are many dishes that are now lost (due to lack of being made in restaurants), and these are invaluable to any serious foodie collector.

Any of Ms Fu's cookbooks are well worth the investment. These and the Wei-Chuan cookbooks are now all that I use for Chinese cooking.

The recipes contained in the book are true to the regional style. This is a must have for true enthusiast of oriental style cooking. Every recipe that I have followed has been a success with guests.

This is a great cook book!! It has everything for the beginner to the experienced cook. It has old recipes, canning recipes, canning time tables, tables of measurement even planning for dinner parties. My copy was printed in 1976 and I would not trade it for anything. I have been cooking for 30 years and every cook book I have purchased does not come close to this one.

I have used this cookbook and worn the hard cover right off of it. As a resource book it is invalueable, it always has what's missing in other cookbooks such as substitutions, measurements,herb charts, cooking times and on and on. I have gone from meat-eater to vegetarian and this is still my favorite cook book. I am always being asked for the recipes I use from it. I would be lost without it.

This is not only good eating, but also good reading. Excellent blend of hardy, robust, old-fashioned dishes and simple receipes for todays demanding lifestyles. Receipies are cross indexed thoroughly. Catagories also cover freezing, canning, pickling, and health concerns.

You may never need to make a bar of soap, or pasteurize milk in your own kitchen, but you will gain an appreciation of todays modern conveniences.

To me, this book has reminiscent as well as nutritional value. You see...this is how I remember Grand-ma cooking. Can't you smell...snf,..snf...the fresh baked bread and potato soup cookin' on the old wood stove. Um..Um..!