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1.Whole Black Winter Truffles .45 oz. from: JR Mushrooms & Specialties
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I don't know truffles well enough to speak to the quality of these, but I can say that the jar they come in is a definite detriment to the product. The jar doesn't have a screw-top, but rather a cap something like a beer bottle cap. It has to be pried off -- which is difficult because a standard bottle opener doesn't quite fit -- and it can't be resealed after it's opened. So you either need some alternate container, or you need to use up all your truffles in one "go." I hope the importer will get on the phone to France and tell them invest a few centimes in some screw-top jars.

2.Salt Free Heaven from: Pollen Collection and Sales, Inc.
Average Rating: >>More Details
I don't know truffles well enough to speak to the quality of these, but I can say that the jar they come in is a definite detriment to the product. The jar doesn't have a screw-top, but rather a cap something like a beer bottle cap. It has to be pried off -- which is difficult because a standard bottle opener doesn't quite fit -- and it can't be resealed after it's opened. So you either need some alternate container, or you need to use up all your truffles in one "go." I hope the importer will get on the phone to France and tell them invest a few centimes in some screw-top jars.

3.Under Pressure: Cooking Sous Vide by: Thomas Keller October 15, 2008
Average Rating: >>More Details		List Price: $75.00 Off The Bookshelf's Price: $47.25 You Save: $27.75 (37%) Prices subject to change. Used Price: $74.87
I will add my voice to support both the pro and con choruses I read here-it is the best book on the subject yet published, and also quite intimidating in many aspects. It's not clear whether the Keller community had a marketing focus at all-this book is too cumbersome and artsy for the professional bookshelf, and too complex with its metric measures, specialty incredients and non-standardized recipe quantities for many ambitious home cooks. Having said all that, I love it. Yes, these are totally professional recipes suited to the highest exactitude, but they can be adapted to the home kitchen with excellent results in many cases. One criticism I have is that the recipes mostly do not address a lot of ordinary ingredients, like halibut,salmon, or pork chops, but do include recipes ... Read More

4.The Original Super-Fast Thermapen Instant Read Thermometer (Red) by Thermoworks from: ThermoWorks October 15, 2008
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Cooking thermometers have come a long way in the 15 years. I remember the old mechanical spiral-dial thermometer that my parents used - it was terrible. It's temperature response time was measured in minutes, and if it got you within +/- 20F of your target temperature, you were lucky. Candy thermometers offere a slight improvement in speed and accuracy, but were calibrated too high a range to be useful for grilling and baking. Then the first of the digital thermometers came out for home cooks. As a budding humebrewer and someone who loved to cook, I immediately bought the best ones I could fine. Unfortunately, although faster and more accurate, they were still a bit slow ... taking up to 30 sec to stabilize. They also tended to be moisture sensitive, needed periodic ... Read More

5.Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by: Ina Garten October 28, 2008
Average Rating: >>More Details		List Price: $35.00 Off The Bookshelf's Price: $19.25 You Save: $15.75 (45%) Prices subject to change. Used Price: $22.37
Like most folks, I was introduced to Ms. Garten via her Barefoot Contessa teevee show on the Food Network. As I was collecting (and still do) French influenced cookbooks, I purchased Barefoot in Paris (along with the companion travel journey), and fell further in love with her. Ms. Garten's latest offers a collection of savory recipes for breakfast, lunch and dinner along with the cocktail hour and sections on soups, vegetables and desserts. Each chapter is prefaced with tips like flavor enhancers and serving suggestions. A section is dedicated to frequently asked questions and with instructions that are easy to follow, the recipes are not so high-brow as to be unattainable. Coq au vin, Chive and risotto cakes, Lemon Tuscan chicken (the first thing I'm preparing), orange pecan rice...yum, and the photographs ... Read More

6.Giada's Kitchen: New Italian Favorites by: Giada De Laurentiis September 30, 2008
Average Rating: >>More Details		List Price: $32.50 Off The Bookshelf's Price: $21.45 You Save: $11.05 (34%) Prices subject to change. Used Price: $14.75
I have earlier acquired and used one of Giada De Laurentiis' cookbooks, "Everyday Pasta," which was jammed with good pasta recipes. None that I ever tried turned out to be a dud. So, I took a look at another of her books, "Giada's Kitchen." Again, this is a fine resource. She begins be speaking to her approach (Page 10): "These days, my palate responds most to clean, vibrant, simple flavors, and my eyes can't resist the undeniable freshness of great ingredients and bursts of bright colors." So, presentation of dishes is an element in her selection of recipes for this volume. And, indeed, the pictures of the finished product are mouth-watering and aesthetically appealing! I married into an Italian family, and one of the benefits is my introduction to dishes such as stuffed mushrooms. ... Read More

7.Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by: David Lebovitz 2007-05
Average Rating: >>More Details		List Price: $24.95 Off The Bookshelf's Price: $16.47 You Save: $8.48 (34%) Prices subject to change. Used Price: $15.18
What can I say? "Perfect Scoop" will make you look like a superstar! I've been playing with this book for months and to date, I've tried over 1/3 of the recipes. I've used this book more than any other in my collection. The photos are enticing and the recipes are written in a clear, approachable manner. David sets you up for success. My top 3 favorites: gianduja, Vietnamese coffee, and malted milk.

8.Anthony Bourdain - No Reservations Collection 2 starring: Anthony Bourdain February 05, 2008
Average Rating: >>More Details		List Price: $24.99 Off The Bookshelf's Price: $17.99 You Save: $7.00 (28%) Prices subject to change. Used Price: $14.91
I have read Anthony's books first. Then I saw one of his TV shows "by accident" while switching through the channels. I wanted more. So I rent all DVDs during my last vacation in the US and watched them in a row. Now, one year later, I wanted to see some of his shows again as I am interested in visiting some of the places he went, and as I am also a hunter for good local food and specialites, I decided to buy all his DVDs here on Amazon. And I have soooo much fun with them. You see other views of a country, not the typical tourist paths. Food you wouldn't dare to touch or put it in your mouth - he does it for us. Great guy. Can't wait to go to Sicily and try that strange fried meat-parts hidden under a towel from these old men on the streets, too. Or the melon gelly with pistachios and ... Read More

9.Jamie at Home: Cook Your Way to the Good Life by: Jamie Oliver September 16, 2008
Average Rating: >>More Details		List Price: $37.50 Off The Bookshelf's Price: $24.75 You Save: $12.75 (34%) Prices subject to change. Used Price: $21.99
If you were fortunate enough to catch his "Jamie at home" show on the Food channel, then you already have this book. He uses good natural, fresh from the garden food items and makes delicious food. Love the butternut squash muffins, the Beef guiness and cheese pie...I could go on. Great hearty tasty food. He talks about his garden, his vegetables, and gives you hearty recipes for all. Love this book!!

10.Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage) by: Bill Buford June 26, 2007
Average Rating: >>More Details		List Price: $14.95 Off The Bookshelf's Price: $10.17 You Save: $4.78 (32%) Prices subject to change. Used Price: $4.00
I really don't cook but this is one of the top "passion for food vs. inside the food business" books out there, e.g Kitchen Confidential style. This, like the others, is fantastically interesting and fun to read. Mario Batalli features prominently in this book - and it's biographical in that regard - but it's also so much more. The subtitle is spot on as it reads as a true adventure story involving (mostly italian) food, fun and intricacies, and the people involved in it's growing, processing, creation, and savoring. It's written by a journalist rather than a pro chef.

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