It takes more work (have your butcher cut the chicken) but people you never even knew will be begging you for some of your "famous" chicken noodle soup

I used to think "The Daily Soup" was the last word in preparing and making soups and stews, but it pales in comparison to this thoughtful, well executed volume. Everything about the Cook's Illustrated book series impresses. The production values are first rate, the research is superb, and the writing walks the fine line between prose and tech. I commend Mr. Kimball on his singular vision. It results in books like this one that make cooking a real pleasure for a moderately skilled cook like me. This book is a must have for every kicthen!

Impressive selection of soups by Jack Bishop and the Staff of Cook's Illustrated.

Asian recipes include Wonton, Hot & Sour, Thai Curry, Miso, Indian Curry, Vindaloo among others, including Oxtail Soup with Asian Flavors. I was pleased CI included this variation of oxtail soup - a favorite from my childhood.

Other European/Ethnic recipes represented are Osso Buco, Irish Stew, Scotch Broth, Bouillabaisse, Coq Au Vin, Cassoulet, Borscht, Matzo Ball Soup, Moroccan Lamb Tagine. There's many others too numerous to list, but you get the idea. There's alot of classic recipes in this collection, some with some variations.

There's also a nice selection at the end of rice, potatoes, polenta, breads and biscuit recipes - I can't think of any better accompaniment.

Hats off to the designer of The Best Recipe Series. These are some of the most elegantly designed cookbooks/references I've ever come across. I think the 2-column format appeals to the "academically inclined" in us. The finely detailed illustrations by John Burgoyne are inline with the textbook concept.

If you like this book, you may also like Bernard Clayton's 1987 paperback, The Complete Book of Soups and Stews.

I read and _loved_ On Food and Cooking. Brilliant. I kind of expected an addendum to the first, but alas, 'twas not so. I was just a bit disappointed, but I think it was mostly my expectations. Bonus points for an expansion of the Maillard reaction.

The Curious Cook, the follow-up to the award-winning On Food and Cooking, which was called a "minor masterpiece" by Time magazine, continues to translate into plain English for home cooks what scientists have discovered about food. Harold McGee puts to rest countless time-honored culinary myths and answers questions about the hazards of salmonella in mayonnaise and hollandaise sauce, how you can retain the green in salads, guacamole, and pesto, and how to keep tender meats from becoming tough when braising, as well as the relation of certain foods to heart disease, cancer, and Alzheimer's disease. Filled with literary and historical anecdotes and packed with fascinating scientific lore, The Curious Cook is a must for every kitchen library."Some works are so original they defy classification. Such a book is Harold McGee's The Curious Cook." -Los Angeles Times "A thoroughly charming and extremely useful new book."

But you don't become a good cook by reading cookbooks

My husband and I both love to cook and we're looking at remodeling our kitchen. This book has great inspiration on how to think about your kitchen space and how you use it. It's got some great ideas on how to think about your kitchen arrangement and storage options from people who KNOW what can get irritating very quickly. The downside of this book is that these kitchens were obviously done on budgets that most of us would never dream of -- we're not going to be installing professional/commercial grade appliances, and we're not going to have granite countertops or custom-made cabinetry. However, just to read how professional chefs planned out their own kitchens to make their lives easier, and their ideas on storage and display make this book well worth while.

This is hands-down the best kitchen planning and design book I have seen. I learned so many things from it about picking materials, lighting, fixtures, sinks, layouts, etc. that my remodeled kitchen will be better because of it. I paged through endless books and magazines filled with lovely photos, but that lacked information or substance. This book stands out because it discusses pros and cons, budget tradeoffs made, the good decisions and "if-I-had-it-to-do-over-again" mistakes. These are kitchens put together by demanding professionals who won't tolerate (bad)or lightweight materials that are hard to clean. I learned many lessons about flooring, countertops, backsplashes and so on that were never touched upon by other books. Sure there are appliances to drool over, but there are also chefs who ran out of money during the remodel, or bought factory seconds tile to save money. Real-life issues and lessons.

Never have I agreed more with an editorial Amazon review than when this one warned the envy-prone against buying this book. I want this stuff! (Particularly the industrial-grade wok and 90-second dishwasher.) If the subject at all interests you, you will not be disappointed in this book. The production values are excellent.

There are many good things about this series. Cook writes in a colloquial, spare style which often achieves a weird elegance. He asks the reader to trust him that information and characterization will be shown rather than told, and he follows through. (Though I still want to know more about the psychology of the Taken.) Though the plot and setting are pretty much those of standard heroic fantasy, the world-weary tone and the fuzzy morality add a new feel.

This is the climactic and the most surreal and magical of the first trilogy, and at times it got a bit too out there for me. I wanted more concrete tactical detail--the Black Company is a mercenary unit but one never gets much sense of how warfare really works in this society. However, Croaker's 1st POV voice is engaging, and most of the characterization overall is strong.

Glen Cook's "Black Company" certainly isn't for everyone, but for those who enjoy unusual characters who are not so much "heroes" as they are the "lesser" of two evils, then this is the series for you.

There are times when his writing gets a little complicated, and it can be hard to follow, but you can forgive this flaw because the story and the characters are unique and engrossing. Highly recommended for fans of noir fiction, Roger Zelazney, dark humor, or Steven Brust.

You won't want to read this book if you haven't read the two previous to it. You *can*, but you won't want to -- you'll simply miss too much. This concludes the first three books in a very satisfying ending. No, these aren't "deep" books -- but they are original and refreshing. Glen Cook is a thumb to the eye of the typical square-jawed hero, and a welcome one at that!

The White Rose is the third volume in the opening trilogy of the "Black Company" saga. Buy this book right now. But then click on Cook's name and buy the first two volumes of the series as well: Black Company and Shadows Linger.

The Black Company is one of the great creations of modern fantasy. In a genre in which most stories are starkly black and white--really pure good guys and really bad villans--the Black Company (contra its name) lives in gray. Indeed, Cook puts the following words in the mouth of Croaker (the principal viewpoint character and narrator in the early volumes): "I do not believe in evil . . . . I believe in our side and theirs, with the good and evil decided after the fact, by those who survive. Among men you seldom find the good with one standard and the shadow with another." Me too.

In early novels of the series, the Black Company was toughest, nastiest, scariest outfit around. "Yea, though I walk through the Valley of the Shadow of Death, I shall fear no evil--for I am the baddest SOB in the valley!" could have been the Black Company motto. In the White Rose, their numbers have shrunk and the warriors are starting to show their age. They survive now by guile, rather than brute strength.

In the White Rose, the Company also must grapple with its code of ethics, which previously was focused almost wholly inward. Honor vis-a-vis the outside world consisted of keeping one's contracts. Otherwise, honor was focused on one's relationships within the Company. But now the Company has decided that honoring its contract with Lady is not worth its collective soul. Almost against its will, the Company now finds itself serving the greater good.

Many reviewers of White Rose and other Black Company novels have commented on the sparse nature of Cook's prose. In fairness, the White Rose is even sparser than most of the other novels in the series. We have almost no sense of Toadkiller Dog's appearance, motivation, attitudes, or aptitudes. Yet, in a curious way, I think of this as one of the strengths of Cook's writing. Reading Cook's novels is sort of like listening to an old-fashioned radio serial. You have to use your imagination to fill in the gaps. I suspect that my mental picture of Toadkiller Dog is a lot scarier than anything Cook would put down in print. I like that sort of novel, but your mileage may vary.

I received this book as a gift and I am going to try and return it today. Some of the recipes call for chicken broth and others for worcestshire sauce, hardly vegetarian ingredients. Also, these recipes focus so much on eggs, cheese, and butter that many are hardly any healthier than eating meat.
Since the author is a meat-eater, I guess this book would be good for someone who was trying to transition into a vegetarian lifestyle, but, if you are already veggie, there are much better cookbooks on the market

When I first bought this book some 10 years ago, when I was a student with lots of "at home" time to stir pots and putter in the kitchen, I was fairly disappointed in the "envelope of this, packet of that, bottle of this, can of that" approach, and didn't use it much, preferring my very dog-earred copy of vegetarian classic "The Enchanted Broccoli Forest Cookbook." Now that I consider running to the grocery store to be a chore rather than a study break, I absolutely love this cookbook, and use it much more than frequently. Why? The "envelope of this, packet of that..." approach enables me to prepare delicious vegetarian meals with many non-perishable items that I can keep stocked in my pantry plus a few fresh veggies. "365 Ways" also contains many quick-to-fix recipes. The prep and cooking time estimates are particularly helpful in meal planning, and generally are right on the money.

Recipes are organized in chapters focusing on hors d'oeuvres, soups & stews, bean-based dishes, "meatless main courses," pasta, "pizzas, pies & vegetable tarts," salads, grains, "stuffed, wrapped & rolled" items, eggs, sandwiches, vegetable side dishes and dips and sauces to spice up a meal. Many excellent ethnic recipes are featured, including Gado Gado with a very tasty peanut sauce, a variety of Tex-Mex and Italian-inspired dishes. The Asparague Flans with Blue Cheese Vinaigrette were delicious enough to convince a impress a former boyfriend who moonlighted as a chef but simple enough to not screw up. While I generally do not like vegetarian recipes that mimic a meat-based dish, the creamy East-West Meatless Stroganoff, made with walnut balls instead of meatballs, has satisfied vegaterians and meat-eaters alike. My junk food-only stepchildren were halfway through Charlie's Pizza before they realized that they had just eaten pizza topped with pears, spinach and pecans instead of pepperoni--and what's more, they liked it.

Since I'm not a vegetarian, just someone who enjoys a variety of food and meals that aren't planned around a meat dish, I was unconcerned about recipes calling for chicken stock or Worcestershire sauce. I can't speak for the calorie level either, since I am not good about counting those nasty things. All in all, despite a few recipes that I decided to modify to make a bit spicier, I haven't been disappointed. Instructions were easy to follow, and everything turned out extremely well. The spiral bound spine makes the book easier to use, since it lays flat and pages don't flip on their own while you cook.

I have seen and read this book at a friends and was very impressed with it's very practical approach to vegetarian cooking. The recipes are easy to prepare and utilize a variety of healthful foods. Both the beginner and veteran vegatarian as well as those people just trying to add more healthy variety to a traditional diet will enjoy these delicious recipes. I do hope the publisher will print more copies soon, as I as well as others would very much like to own Ms. Morses' book.

We bought this book after eating at Susannah Foo's restaurant in Philadelphia. I loved the subtle flavors and lightness of the meal, unlike any other oriental meal eaten. Her cookbooks encourages the use of some interesting although sometimes tough to find ingredients, but most of the recipes are memorable and fairly easy to prepare. Foo is a real innovator. I like this book much better than Barbara Tropp's book, as one does not have to spend three weeks preparing eighteen sauces for each dish in order to end up with some wonderful flavors.

So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.

I love to eat Chinese food, but don't cook it, that is, until I got this cookbook. Great intro which you have to read to find how she got to Philly and melded Chinese cuisine with French especially.

Recipes are unique, light with usually one or two unusual items which nowadays are easily found. Great helps such as what to buy, how to use them, etc.

Try as an appetizer "One-hundred-corner crab cakes" or "orange Beef with sun-dried tomatoes" (mouthwatering stuff, this is.) Especially representative is an usual fare which has wowed my guests, "Steamed Crabmeat souffle."

This is a delight of a cookbook, to cook, serve and eat!

Last week me and my boyfriend made the basic roast turkey recipe and it was the best turkey I ever tasted. The skin is cooked crispy but not burned. The meat, even the white meat is juicy and tender, and the gravy compliments the bird so well you'll want to make turkey every week. Some may be discouraged that you need to soak the turkey for 12 hours beforehand, but believe me, the end result is worth it.

This book is worth buying just for the praise you would get on holidays from making this recipe.

If you like chicken, you'll love this one. It's a good one for the library as are all CI's works. If you're familiar with them, then you know what to expect.

I agree with the previous reviewer about the index not only of this book but all of the Cook's Illustrated books. For having such high standards, they really should correct this problem. I don't have this issue with any other books in my library and it's extremely annoying coming from them especially.

Almost every recipe I've tried from this book has been marvelous. I do, however, have a BIG problem with the curry recipes. As any good Indian cook knows, it is essential to fry the spices before adding the liquid. You can't, as this book says, add the liquid and the spices to the oil at the same time and expect the spices and oil to "separate" from the liquid. The spices are more likely to blend with the liquid, not the oil, and not fry at all. This makes for an unpleasant curry. I have to wonder how well-tested the curry recipes were.

I've read Rescue Under Fire several times and heartily recommend it as an overview of the history of Dustoff (aeromedical evacuation) in Vietnam. I served two tours as a Dustoff pilot and the book contained a great deal of historical information that I had never known and wouldn't have ever learned without John Cook's well researched book. I've given copies of the book to my father and both of my sons so that they can better understand what I did in Vietnam. Perhaps even more incredible than the missions under fire, which were performed over and over on a daily basis, is the effort that the early Dustoff pilots and commanders had to go through just to provide the kind of support that eventually became the standard by which present aeromedical evacuation procedures are measured. Far too frequently the egos of high level commanders stood in the way of dedicated Dustoff crews simply trying to do their job and to get the equipment and support necessary to do so. Two Dustoff pilots were awarded the Medal of Honor, but that doesn't even begin to recognize the job that was done by each and every Dustoff crew. I'm proud to have been a part of it and I thank Colonel John Moore for telling our story so eloquently.

As the son a Major Charles Kelly, I am gratified that there is a least one mainstream book that tells the story of the Dustoff pilots. It is sad that their story does not have the widespread recongition it deserves. I have access to hundreds of personal documents and have spoken with many of the men that flew with my father and as far as I can tell this book is very, very authentic and relies on fact not fiction as some articles have done. Not only that, but it is very well written and written from the heart. Thank you John Cook from the entire Kelly family......

Do recommendations matter? You bet. After reading what the two pilots said below, the way I figured it was, they had to know what they were talking about. So, I read Rescue Under Fire. Once I started, I could not put it down. John Cook made the Vietnam war make sense, something no one else had ever done for me. He tells one hell of a story and he does not let up. He takes the reader on a fantastic ride and, at the end, you wind up staring out the window for a long time. One word of caution--if you are not willing to deal with what Cook has to say, don't read this book. If you are a bleeding heart liberal, he will shatter all your myths and leave you in a bloody heap. However, if you can deal with the truth of what Vietnam was all about, then I suggest you read this book. Cook tells the story of the real heros of Vietnam, the men who flew the evacuation mission, under fire. The part that got me was the end, where he lists the names of all the men who died performing this dangerous mission. He didn't have to do this, but he did. If you only read one book about Vietnam, make it this one.

Balto is a fantastic story about a dog going to Nome to take medicine to sick children. Will Balto make it? Find out in the book Balto. This is a great book that is very exciting to read.

The book the Bravest Dog Ever is about Balto. This is a book which tells the wonderful rescue story of Balto. Balto lived in Nome, Alaska, and that is where the story took place. Two children got sick and they needed medicine, which the doctor did not have. They sent it on train, but the train got stuck. This is where Balto and his crew came to the rescue. They went through difficult terrain, and made the story very exciting.
I love the story of Balto, probably because I love dogs. But still the story is really good, and I recommend this book to whoever is reading this review. Balto should be known in everyone life.

Ryan J.

"This is a true story about a very brave dog."

It's 1925 in the sub-zero, treacherous region of Nome, Alaska. Two children stricken with diphtheria need medicine, but the train that carries it gets stuck in the snow, 700 miles from Nome. The town's only hope is a 21-team dog sled relay to deliver the precious medicine. Balto, the head dog on the second to the last run, leads his team through blinding snowdrifts and over a frozen river, and around cracking ice, and reaches Nome almost ten days before the expected arrival. He becomes famous: In New York City, thousands of miles away, a statue of Balto is put up in Central Park.

This is an exciting book, with soft, slighted muted illustrations and short sentences, is an excellent book (especially for adventure and dog lovers) for the reader in from around grades 1 through 3. The suspenseful narration and the real heroics of Balto and his driver (along with the 20 other dog teams) make for a dramatic story. 48 pages, includes map of the trail to Nome.

My 8-year-old daughter & I have tried many recipes from this books and they have been delicious! She once brought the macaroni & cheese to a school party & her classmates ate it all up! The design is really attractive to kids, and the spiral binding makes it so much easier to read the recipes. The reason for only one star is I feel there are not very healthy -- too many recipes with meat and cheese.

I had bought this book for my son last year for his 8th birthday, He loved it and had so much fun with it I bought another one for my 10 yr old nephew for Christmas, and it was a hit with him as well! It has great recipes and easy to read directions.

You know if Betty Crocker has anything to do with a cookbook that it is worth the money.
This is a fun book.
I also recommend Awesome Sweet Secrets, How to Create Delicious Gifts and Treats in Minutes ...in the new and used section. It comes directly from the publisher.