Customer Reviews:
Samantha Shaw Must Find A Killer To Keep Grandpa Out Of Jail.......2006-02-23
Samantha's grandfather, Barney, is under suspicion of hiring a hit man to try to kill magician spoiler Shane. Samantha owns and runs Heart Mates dating service, but she also works part-time as a PI under her ex-cop PI boyfriend, Gabe. Samantha is hired by Nikki and her grandmother to find out which magician Shane plans to expose in his upcoming show that will be televised.
Plus Sam and Gabe are deep in renovations. They are putting their two businesses under one roof. Gabe's brother Cal shows up and helps with renovations, but Sam is sure there is another reason Cal is in town, even though the guys won't admit it.
Amidst everything else going on, Lola appears at Heart Mates. Blaine, Samantha's assistant, cannot stand her. Sam has to keep the two of them apart as well as figure out what is going on there while trying to keep her grandfather out of jail and figure out who did kill Shane.
Sam is a great character. She is an ex-soccer mom, but she no longer sits on the sidelines. In this book she is trying to decide whether she wants to continue learning to be a PI. Plus, where does Gabe fit in her life?
Shane's death is difficult for her to solve as all the suspects are friends of hers. Can she uncover the truth without hurting the ones she loves?
I like this series a lot. The interaction between Gabe and Sam is great. Her family is well written and interspersed throughout the mystery.
I highly recommend this book.
Barney is in trouble and Puluzzi has family problems.......2006-02-02
Barney, sams grandfather is in trouble. He is being blamed for a "hit" on a magician spoiler. the only problem is, he knows the spoiler and had at one time took him under his wing.
Puluzzi and his brother are on the outs! Cal, his brother is in town to hlep with the renovations of the Heartmates/Pulizzi investigations. He is on leave from firefighting after being blamed for jumping on a man and beating him up.
The investigation turns sour when barney realizes it could be a person in his Triple M magic club that had the hit man hired and worse yet it could be a good friend.
Sam of course gets into all kinds of trouble, and she a Gabe have a huge fight. To make matters worse, her assistant, Blaine, has a long lost wife show up and he's not happy.
The ending is very surprizing and very good with a nifty twist.. Promise in the future of Sam's long lost father whom she knows nothing about is a good teazer for another book.
fantastic NINJA SOCCER MOM entry .......2006-01-28
Samantha Shaw, owner of Heart Mates dating service, and her boyfriend former cop turned private investigator Gabe Pulizzi tear down the walls that separate their businesses as he mentors her so that she can legally work his cases. However, her next investigation does not come from her teacher, but from her grandfather, Barney Webb, accused by acclaimed magician Shane Masters of hiring someone to kill him.
Shane was once a magician's apprentice learning the trade under Barney before becoming a traitor to his profession, exposing the master tricks of other magicians. He comes to Lake Elsinore to perform his latest "debunking," that of his former lover Nikki Eden. Attending his performance is many who loath him and that includes Nikki and other students of Barney. All share in the belief that the world would be a better place if Shane was dead. One takes the wishes to heart killing Shane. While family troubles explode for Sam and Gabe, Detective Logan Vance follows up on Shane's accusation that Barney arranged the homicide; Sam figures she better prove her grandfather did not commit the homicide; someone else she probably knows rather well possibly did the deed.
Sam has come a long way from NINJA SOCCER MOMS and it shows in this tale as she still errs, but moves on with confidence in her self; she knows what she wants and she goes out to get it. Solving the case of the dead magician proves difficult because the prime suspects besides being friends are expert sleight of the hand illusionists so red herrings abound. This is a fantastic entry as Sam hopes to soon practice under her license not that of her lover.
Harriet Klausner
Customer Reviews:
Sort of a dellema..........2002-03-16
I love these books, in the begining it explains what you are doing, the rules, and how to create your charictor. This is really a game disguised as a book, a combonation roleplay/pick-your-path kind of thing, what's cool is that there are up to 4oo different events. You can never have the same adventure twice as there are so many twists, turns, and possibilities! What's the dellema? The books are out of print!
Pretty Darn good.......2000-12-04
This book is pretty good, you see it's a solo adventure book in which you help a elven princess find her brother, a prince who is being held by the orcs of mirkwood. this story has aragorn making an appearence in it too. the only reason i gave it only four stars is the slightly confusing play-style.
Amazon.com
The first part of C.J. Cherryh's award-winning triad introduces the planet and complex politics of Cyteen, part of the Alliance/Union universe. Resources are limited and the scientific compound of Reseune, which produces computer-trained clones called azis, is a major power center. Reseune's lead scientist, the fierce and cruel Dr. Ariane Emory, has dominated Cyteen's political scene for decades. When she is assassinated, Reseune officials railroad a suspect and then experiment by creating a personal duplicate of Ariane. The bad news is, a clone isn't good enough. They want to recreate Dr. Emory's mind as well, and devise an artificial life for the little Ariane who'll be raised just like the original.
Customer Reviews:
Gripping novel of the hidden enemy.......2000-04-05
This book was especially gripping because the Union and Resune had appeared as a shadowy inhuman enemy in the Earth/Alliance/Union books where the merchanters alliance formed as a defense to being ground between the two powers of Earth and Union. Coming out of a vacumn that was only slightly touched by 'Forty Thousand in Gehenna' the Cyteen books suddenly brought to life an all too human Union, that has found a different way to survival in the stars.
In the betrayal, Ariane Emory's planned clone is brought to life after the assasination of the brilliant but somewhat twisted scientist that had a major part in the eugenics that keeps Union alive. The small Ari is but a minor character in this book, featuring Justin Warrick and his 'brother' the clone Grant. More interestingly, Justin Warrick suffered at the hands of Ariane Emory and you see his own struggle not to let the past poison his life, the child, or the suspicions of others destroy his own too fragile family.
It is a fast change from 'Union the Evil Ghost' to a fast dip into the world of Cyteen and a feeling of kinship with the beleagured people that struggle for survival there. A world not of evil, but like others, a mixture of people trying to survive. Better, this book was rapidly sequaled by parts 2 and 3, the rebirth, and the vindication.
Average customer rating:
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Cyteen Pt. 1 : The Betrayal
Manufacturer: Warner Books, Incorporated
ProductGroup: Book
Binding: Mass Market Paperback
ASIN: B000HX54ME |
Book Description
Contains 333 recipes, with illustrations by Henry Kibel.
Customer Reviews:
French home cooking.......2006-06-05
After graduating from college I started to cook for myself, primarily so I could eat a healthier diet. Two-odd years and many barely edible messes later, I find myself starting to develop a cook's intuition: what brand names provide better ingredients, what substances are NOT adequate substitutes (the cliche being baking powder vs. soda), when proportions are balanced, how much time recipes take, and so on.
When I picked this book up after failing to find Bourdain's "Les Halles" cookbook in the library, I wasn't expecting anything special. Later on I took the time to flip through most of it and was intrigued. Finally I tried the Rhubarb Tart recipe and BAM! -- I was amazed. As other reviewers have mentioned, Soltner has an unerring sense of harmony, and most of his recipes call for (relatively) basic ingredients.
After reading the book in depth and trying a few more recipes, I felt in awe. This was clearly the best cookbook I had ever come across, beating out even Marcella Hazan's "Essential Italian". To name several of many reasons:
1) Soltner started cooking before my dad was born, and clearly maintains a respect for the terrines, quenelles, and mousses that characterize classic French cooking. But as he admits he adapted the best parts of food trends throughout the years, and even includes some childhood favorites and regional specialties from his boyhood in Alsace. (Incidentally, Alsace seems to have produced more than its share of world-class cooks...) So you are as likely to find a recipe for inventive pike sausages or Alsatian potato pie as something with sole or truffles.
2) The recipes are clearly chosen for the home cook. There are complicated recipes, to be sure, but without the showy intricacy common in Thomas Keller's recipes or, say, the "Babbo" cookbook, where long and careful preparation leads to just one small dish. Every recipe offers plenty of "bang for the buck".
3) The introductory material is fascinating. It includes a description of the trademark atmosphere of Lutece, a "day in the life of" recorded before Soltner retired, some musings from Soltner himself, and a concise but thorough discussion of the most common ingredients and techniques. Through it all you get a sense of the warmth and hospitality that characterizes Soltner both as a cook and as a person. And the wry, lighthearted comments continue throughout for most recipes.
A few final words of praise. The presentation of the book is nigh-perfect. Large enough to be readable, small enough to contain a slew of recipes covering the main categories of French cuisine. The directions are precise, the ingredients proportions correct, no glossy images take up space but there are occasional hand-drawings.
Getting back to my own experience, I don't think that I could have fully appreciated "Lutece" a year ago. Every single recipe is worth making. And what's more, Soltner has this remarkable way of pointing out the subtle, yet important, details for each recipe (for example the exact butterfat content necessary in chocolate for the Chocolate Tart). Yet he is not too fussy, often suggesting adequate substitutes for more rare or expensive ingredients such as morels. Use this book, eat well, and become a better cook.
Mr. Soltner, my deepest respect to you for your marvelous work, both in the kitchen and in print. And Mr. Britchky, my heartfelt thanks for convincing Mr. Soltner to produce this book. I would be minus a culinary gem without it.
First class cookbook from a first class chef!.......2001-04-15
This is one of the best and most useful cookbooks by a great chef that you are likely to find. Too often such books aren't suited for the home cook and are more about ego than food. That is definitely not the case here. Andre Soltner was the owner and chef of the renowed Lutece, a New York institution, for three decades. In this book he shares some of the history of the great restaurant as well as his Alastian heritage. The focus of the book, however, is the food. Significantly, Soltner recognizes that he is writing for the home cook. He thoughtfully provides tips on how to find ingredients or acceptable substitutes for those of us who don't have access to an exotic wholesaler and suggests the best kinds of kitchen accessories to use. It is obvious that Soltner cooks these recipes in his own home. You don't need a first class professional kitchen to enjoy these recipes. Also, the recipes are designed for suitable portion sizes; these aren't recipes to feed a crowd that have been shrunk to fit the cookbook. Just because this book is practical, however, doesn't mean that it doesn't focus on the most sophisticated kind of food. There is plenty of classical French cooking in this book, but it all seems like something you can accomplish in your own kitchen. There are plenty of things in here that you won't want to cook - there's an abundance of organ meats - but you will thoroughly enjoy anything that you do prepare. This is a great addition to any kitchen library.
Elegant, direct, wholesome.......2001-03-30
The collaboration between Britchkey and Soltner is a long one and began when the former became a food critic at large. He continually gave Lutece the highest award year after year for the very reasons found in this book: No fancy dancy, inside out topsy turvey "presentation", no exotic mixing of Indian and Southern cooking, no "tricks". What he admired was the sheer artistry behind the dish, the always fresh ingredients, the simple yet complete recipes that harken back to the chef's days as a boy in France and in particular, the Alsace region.
Many of these offerings are peculiarly French with ingredients that may not be common to average American cooks. Yet almost all can be prepared at home with a little bit of time and effort. This is NOT food for the diet crowd although Soltner's use of creams and butters and oils is entirely reasonable and serves to accentuate rather than hide flavors. Particularly appealing are the many stories of his childhood and early cooking days that are shared throughout the book.
A must for fans of good cooking.......2000-02-27
If, like me, your idea of culinary hell is quinoa blini with kimchee "tartare", wasabi sorbet in a pesto tuile, and a two-inch stick of "roasted" tuna on an acre of herb sprigs, then this is the cookbook for you. Soltner's recipes appear remarkable today, since they are both delicious and totally unpretentious, almost simple. These recipes are classically French, from the Alsace region, and despite the fact that they were regulars in one of the world's greatest restaurants, many are also easy to prepare. There is neither fusion nor fussiness in this food, just respect for good ingredients and some tried and true techniques. You don't need to be a highly experienced or highly equipped amateur to try many of these; all you need is a bit of patience and a good appetite. Try the mushroom-Gruyere salad or the grilled trout. Of course there are some very sophisticated and difficult dishes as well. I never ate at Lutece and probably neither did you, but at least all our favorite entertainers did. So if you like true French food and would rather beat eggs than fend off paparazzi, you should buy this book.
Wonderful classic French cooking.......1997-12-12
This is the first cookbook I bought that introduced me to truly amazing food. The wonderful sauces and new ingredients were fantastic to cook and bake. If you like excellent, simple food, this is the book to get.
Book Description
The French Chef Cookbook
From The French Chef, the PBS series that began it all, here are all the recipes that introduced Julia Child to an American public hungry for more sophisticated cooking techniques. In this handsome new hardcover edition, home cooks will rediscover the recipes that made Julia Child America's undisputed expert on fine French cooking. With her signature devotion to culinary education, Julia Child takes her reader—from novice to experienced chef—through the essential techniques of her cuisine, from how to fry an egg to success with the most luscious and elaborate desserts. Julia Child remains the ultimate authority on French cooking in this country, and with this beautiful and accessible volume, her wisdom is available to all.
The French Chef Cookbook features: *16 pages of photos illustrating Child's techniques *Bound-in ribbon marker for easy reference *Child's valuable notes on equipment and ingredients *Step-by-step recipes for such classic favorites as Coquilles Saint-Jacques, Boeuf Bourguignon, Hollandaise and Béarnaise sauces, Pots de Crème, and Chocolate Soufflé
This classic edition deserves a place in the collection of every serious home cook.
Customer Reviews:
thanks.......2007-02-19
best seller what can I say, excellent info for everyone who's in a kitchen
Great way to expand your cooking "skill set"!.......2007-01-29
I like to cook when I have the time or entertaining gives me the venue for it, but I had never tried many French or French-inspired dishes. A self-professed "foodie", I knew Julia Child was worth having a look at and for $6, it couldn't hurt! So far I have been impressed with the dishes I've made not only in the quality in flavor and taste, but at how EASY they are to make. Americans don't make sauces as much as the Europeans do and I was eager to learn a few - Julia's sauces were delicious, easy and I will certainly be making them more often. The directions are easy to follow and will certainly help the "beginner cook". The reason for my 4-star rating was because it would have been nice to have the glossy pictures common in cookbooks today, but this cookbook is certainly a classic and a good one to have in your collection. Highly recommended!
A worthy addition to any collection.......2007-01-10
Classic Julia- what else needs to be said? If you're a fan of her work, you'll want to open up a little slice of shelf space for this volume.
From the PBS series to the reader. . . ........2007-01-08
This is a very nice cookbook. In this volume, one reviews the recipes that Julia Child featured on her TV series, "The French Chef." Not all recipes are quick and easy to create; however, the full volume provides many that can be done handily by folks in their kitchens.
Some examples of recipes that are delicious and doable:
1. Coquilles Saint-Jacques. The nice thing about this recipe is that Julia Child provides variations on the main recipe. It takes considerable preparation, but this dish, featuring scallops, is well worth it. If one prepare the variation she mentions of serving in separate dishes, one can get a very nice response from dinner guests.
2. Boeuf Bourguignon. Beef burgundy. Easy to make--but delicious to eat. And this dish can serve many people if one wishes to serve dinner for a multitude of people. The beef, cut into small pieces, becomes tender after slow cooking over time with a wine sauce. Throw in onions, mushrooms, and so on, serve with rice, potatoes, or noodles. Delicious!
3. Quenelles. A wonderful fish dish which, if done well, is exquisite! What is nice about this recipe is that it is pretty straightforward. The fish used in France is normally pike; options beyond that include halibut, flounder, cod, sole, etc. The recipe details nicely the development of the dish and its poaching. Several different serving methods are also provided.
And so on.
All in all, a nice work for different reasons: (1) It nicely summarizes the essence of a wonderful TV program by Julia Child; (2) It provides cooks with a nice set of recipes. Some of the recipes ion this book are not so simple to make at home. However, otherts are quite doable.
All in all, a worthy work to add to one's cookbook collection.
Excellent cookery book.......2006-08-26
It is an excellent (and detailed) recipe book and another to add to the very long list already in my possession.
Average customer rating:
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THE FRENCH CHEF COOKBOOK
Manufacturer: Alfred A. Knopf
ProductGroup: Book
Binding: Hardcover
ASIN: B000H7K9CA |
Average customer rating:
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The Young Chef's French Cookbook (I'm the Chef)
Rosalba Gioffre
Manufacturer: Crabtree Publishing Company
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Toy Story (10th Anniversary Edition)
ASIN: 0778702960 |
Book Description
Children will be excited to prepare some of France's typical dishes themselves! The Young Chef's French Cookbook contains more than a dozen easy-to-prepare recipes with step-by-step instructions and photographs, plus warnings for safety in the kitchen. A special section features the traditions, costumes, food, and fun of the Festival of Kings.
Average customer rating:
- Sophisticated but (mostly) easy receipes
- Good quick recipes and ideas
- Dont always go by reviews!!
- Quick and easy impressive meals
- A great Cookbook
|
Le Cordon Bleu: Quick Classics
Jeni Wright , and
Le Cordon Bleu Chefs
Manufacturer: Seven Dials
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
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ASIN: 1841881147 |
Book Description
Gourmet meals without hours of work? From the famous French cooking school, these sophisticated, delicious dishes take a fraction of the time you'd expect. More than 100 recipes, all developed with the demands of a busy lifestyle in mind, will inspire you to prepare dishes you may have thought beyond your culinary range. Try individual cheese soufflés, salmon fillets with a sesame crust, chicken tagine, coq au vin, roasted Mediterranean vegetables, gratin dauphinois, chocolate vacherin, crepes suzette, and much more. In addition to tantalizing, easy-to-follow recipes, this wonderful cookbook features:
* Tempting full-color photographs
* Serving suggestions, chef's tips, and variations
* Clearly indicated preparation and cooking times
* "Quick and Easy" sections with additional simple ideas
* Menus for weekend entertaining
* Lists of staples to keep on hand in your cupboard, refrigerator, and freezer.
With Le Cordon Bleu's century of culinary excellence as your guide, you'll have all the ideas, inspiration, and know-how you need to prepare tasty, home-cooked meals for yourself, as well as for your family and friends.
Customer Reviews:
Sophisticated but (mostly) easy receipes.......2002-11-26
I'm a pretty fair cook, but in the country style. If a recipe involves smoked breast of duck or goat cheese, I'll look for something else. Those ingredients, and similar, figure in a number of the admittedly tasty-looking dishes featured here, but there are also a number of others that are surprisingly simple and quite good -- at least, those I tried. Rather than the usual division into chapters by primary component, this book is organized into "Appetizers," "After Work," "Weekend Entertaining," "Vegetables, Salads, & Accompaniments," and "Desserts," plus a final section called "The Basics," which covers roasted garlic, pesto, basil coulis, bouquet garni, etc. I made the "Argula with Sauteed Potatoes & Bacon," which was easy and excellent, and the "Pasta alla Diavola," in which I included rather more dried chiles than called for, with great success. About one-third of the recipes are pictured (mouth-wateringly), and nearly all are accompanied by Chef's Tips and suggested variations. Except for the editors' somewhat boorish assumption that anything cooked in French fashion is better than anyone else's version -- even "Corn & Potato Chowder," which is about as American as you can get -- this is an above-average cookbook which I shall return to regularly.
Good quick recipes and ideas.......2002-04-09
I found this to be a good book, while not necessarily presenting anything that out of the ordinary it did provide good solid recipes that can be prepared in short amounts of time. It's not a tremendous amount of recipe, but some of the recipes offer variations. Another good feature of this book is that it provides two pages of additional suggestions and variations at the end of each chapter. As another reviewer mentioned, the book is written for British audiences, this is a bit annoying but fortunately quantities are listed in ounces as well as grams. I haven't had too much trouble finding any ingredients listed.
In case you buy it here are some translations/substitutions:
aubergines-eggplant
courgettes-zucchini
lardons-crumbled pieces of crispy bacon
fresh coriander-cilantro
rocket-arugula
prawns-shrimp
demara sugar-brown suger
caster sugar-superfine sugar
double cream-heavy cream (not quite the same fat content a double cream, though)
you can search the web for "ingredient substitution" to find others.
Dont always go by reviews!!.......2000-12-01
This book received excellent reviews from other readers and so I ordered it. I was very disappointed when it arrived as this is very much a beginners cookbook which is probably fine for newly marrieds. There are no new exciting recpies - most of them rehashed old ones we are all surely bored of by now...... Secondly this book was obviously written for the UK market ( I come from there! ) as it talks about several ingredients that you either just cant buy here or you have to special order them. Also anyone who has ever eaten precooked vacum packed new potatoes know how truly disgusting they are to anyone one who has even the slightest discerning palate. This book belongs in one of those close out book stores - not Amazon!
Quick and easy impressive meals.......1999-12-19
I love to cook but rarely have the time to fix anything really elegant. This book has been a life safer when I've needed to make something special on short notice (ie when the in-laws drop by).
I've even used this book to teach my husband how to cook. He's usually terrified of the kitchen, but found this book so easy to use that we now cook together every Friday.
A great Cookbook.......1999-12-15
I am an amateur chef and have an abundance of cookbooks. This is the one I use the most. Quick, easy, simple and the dishes are superb. I highly recommend it.
Product Description
" The French Chef Cookbook puts in print, session by session, dish by dish, every recipe Julia Childs has demonstrated on the first series of TV programs."
Average customer rating:
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Complete dinners from The French chef cookbook
Julia Child
Manufacturer: Bantam
ProductGroup: Book
Binding: Unknown Binding
General
| Cooking, Food & Wine
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French
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ASIN: B0007BPI7C |
Books:
- Thrones, Dominations (A Lord Peter Wimsey Mystery)
- Through a Glass, Darkly (Commissario Guido Brunetti Mysteries)
- Treason: Liberal Treachery from the Cold War to the War on Terrorism
- Triangle Of Sins
- Veiled Threats (Carnegie Kincaid, Book 1)
- Watchers of Time: An Inspector Ian Rutledge Novel
- Water Like a Stone: A Novel (Duncan Kincaid/Gemma James Novels)
- Whisper of Evil (Evil Trilogy) (Hooper, Kay. Evil Trilogy.)
- White Cargo
- A Body in Berkeley Square (Mystery of Regency England)
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