Book Description
The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.
In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she embarks on two demanding Boot Camp courses, Baking and Pastry, where the fatigues are chef's whites and the weapons of choice are whisks, piping bags, and a bench scraper. Goldstein chronicles progress through each day of each course, bringing to life the intensity, the rigor, and the camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights with us on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. Throughout the book, more than 100 photographs by award-winning photographer Ben Fink vividly capture the excitement of the program.
Learn alongside Goldstein and her fellow students as they watch demonstrations, practice new skills, and receive critiques from their exacting instructors. You'll discover the hands-on skills and secrets you need to perfect your cookies, pies, cakes, and breads, as you build the know-how and confidence to tackle more demanding creations such as profiteroles, eclairs, mousses, and souffles. To help you put these lessons to work in your own kitchen, the book includes nearly eighty delicious Boot Camp recipes - everything you need to start using professional techniques and embark on a lifetime of baking success.
Customer Reviews:
Baking Boot Camp.......2007-09-19
Having just finished a week coarse in Hyde Park at Culinary Boot Camp, I wondered if I would want to go back for the baking boot camp. After reading Darra Goldstein's account, I am ready. The first experience was wonderful and I am looking forward to going next April to further my culinary skills.
Why no Weights?.......2007-04-23
I found the book extremely helpful and am very grateful for the sharing of professional tips and techniques. The author takes great pains to tell us that all the chefs she encountered at the CIA emphasised how important it is to measure all ingredients by weight rather than volume (cups). Then, what do we find, but the recipes are all in cups with no weights offered! How will the cooking/baking culture ever change if even this book does not practice what it preaches?
Revisiting.......2007-03-19
As I attended one of the boot camps, it was fun to read and review the week as we all experienced it. It is a very good description of the experience, in case anyone wants to read what's it like before deciding to go.
Excellent Taste of Baking Skills and Discipline. Buy It!.......2007-02-21
`baking Boot Camp' by The Culinary Institute of America (CIA) and Darra Goldstein is a sequel to the delightful `culinary Boot Camp' by the same CIA and Martha Rose Shulman. Both writers are Julia Child awards winning cookbook writers, with Goldstein's speciality being ethnic Russian cuisine cookbooks and as an editor for a Russian cultural magazine in English. Both books chronicle the experiences of the authors' taking a 5-day CIA continuing education course. One major difference is that while the earlier book covers a single course, Goldstein's book covers two five day courses, one for baking and one for pastry, in spite of the suggestion on the book's subtitle that it covers only a single 5 day course.
Like the earlier book, this is a fine meld of reference cookbook and culinary memoir, almost as if one took a Nick Malgieri cookbook and shuffled it together, page by page, with the Michael Ruhlman documentary work, `The Making of a Chef', with the difference that Ms. Goldstein is a far less detached observer than journalist Ruhlman.
As I said in my review of the earlier book, anyone who is seriously considering baking as a career or even as a serious hobby should read this book from cover to cover. This is not so much for the baking advice, which is very good, but maybe not as good as the very best manuals on the subject. It is to familiarize one with the disciplines of baking, as exemplified by the regimens enforced by the CIA. It is not for nothing that these courses are called `boot camps'. While the instructors are not really as strict as they are with their associate degree and bachelor's degree students, they still impose a healthy discipline, starting with the legendary CIA emphasis on both being on time and the proper uniform, including the classic white blouse, houndstooth trousers (generally too big), white kerchief, and paper toque. And heaven help you if your hair falls out of the toque or the kerchief would not meet the approval of Auguste Escoffier.
Like very few other `cookbooks' I can think of, this volume is really meant to be read from start to finish, or at least up to the end of Chapter 10, the end of the 10 days of the two boot camps. The first ten chapters are divided into three types of sections. The first is a diary of Ms. Goldstein's experiences outside the classroom, involving finding a parking space early in the morning, breakfast, lunch, and breaks in the many CIA restaurants and dining rooms, and chatting with fellow students. The second type of section is narratives of lectures and baking experiences. These sections are by far the most interesting, as they contain lots of incidental tips on how things are done which you may not find in the usual text or recipe. The third section type is double page sidebars with text and pictures describing particular techniques.
While these classes are done for non-degree students, the recipes and techniques still come from the professional baking kitchen, using large commercial equipment, such as the 20 quart Hobart mixer (big brother to the 5 or 6 quart Kitchen-Aid) and recipes which are distinctly different from even the very best home baking. One example is the recipe for buttermilk biscuits. Even the best baking writers such as Nick Malgieri keep this very simple, following classic techniques of quick mixing and cutting. The CIA goes in for a more involved multiple dough folding technique, using some of the same principles used to make puff pastry (and yes, the book even includes a complete puff pastry recipe).
Two of my more interesting discoveries were that the expert bread baking instructor did not like and warned against the new `rapid rise' yeasts and that making creams such as crème anglaise, pastry cream, and other custards and meringues were virtually as important to the pastry profession as making doughs (pastry!).
This volume, like its earlier effort, is nicely illustrated, but not as expertly as I may have wished. The photographers seemed to turn blurry pictures into some kind of virtue, hopefully expressing the pace of the professional kitchen. It left me annoyed, especially when these pictures of `ambient activity' were presented with no captions. I also regretted not seeing the class picture, even though Ms. Goldstein was not happy with her appearance therein. On the other hand, the pictures of techniques and materials were expertly clear and reasonably well labeled, although they could have done a tad better than the `Clockwise, starting from the top, when the items are not close to a perfect clockfaced circle'.
Small annoyances aside, for the price, both volumes are superb introductions to the skills and disciplines of these culinary specialities.
Both are a `must buy' for foodies and aspiring cooks.
Book Description
Discover the secrets of The Culinary Institute of Americas popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Combining Shulmans entertaining and compelling narrative with a wealth of invaluable culinary information, you'll take a "step up" in the kitchen with this vicarious adventure through basic training at one of the countrys finest professional cooking schools.
DAY 1: "Our 'drill sergeant' comes into the room and writes his name on the board. He wears the CIA staff jacket, a green name badge, and the chef's kerchief around his neck, which he later shows us how to tie. 'YOU ARE MINE!' he says with a sly smile on his face, and we know that he's going to give us the guidance we need. He'll be strict, but kind."
DAY 2: "Until I went to Boot Camp, I was never very comfortable around (or succeessful with) lots of hot oil in a pan. That was all about to change."
DAY 3: "One of the most important terms for dry heat cooking is 'carryover cooking.' Carryover cooking refers to the fact that heat penetrates meat from the outside to the inside, and when you remove it from the oven, the meat will continue to cook. That's why it must rest, during which time the carryover cooking continues, the temperature equalizes, and the juices relax and flow through the meat."
DAY 4: "Our dessert was a Warm Dark Chocolate Pudding Cake, and it was served with a glass of Quady Elysium from Madera County, California. They named their black muscat dessert wine Elysium because, in their words, 'Drinking this, you can almost feel you have fallen into a rose garden and been transported to heaven.' And I must say I did. I transported myself to bed instead, thinking what an appropriate meal this had been after our first wine lecture, and about the wines I would serve with my own next dinner party."
DAY 5: "We sampled each team's handiwork, and as we were polishing off this large meal, our chef stood up to congratulate us and hand out our 'certificates of accomplishment.'"
Customer Reviews:
Versatile Culinary Reference .......2007-06-02
Martha Rose Shulman artfully captures her experiences while attending the CIA's five day Culinary Boot Camp in Hyde, NY. This book caters to both beginning & "seasoned" cooks, featuring noteworthy information e.g. mise en place, knife skills, maintaining stocks, soup production, frying techniques, dry & moist heat cooking methods.
Recipes utitlized during the 5 day course are printed in their entirety, often times with helpful commentary by either the author, Chef Hinnerk, or Chef John. Additional recipes are also included, which allow you to practice the skills/techniques introduced in the book.
Excellent organization, phenomenal instruction, and a valuable resource for anyone with an interest in the culinary arts.
Interesting if you are thinking about attending the CIA bootcamp, otherwise .... just okay.......2006-09-07
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". With more than 500 cookbooks in my collection I am usually disappointed in my recent cookbook acquisitions. I purchased this book to see what the Culinary boot camp at the CIA was all about since I was thinking of taking the course. I am glad that I bought the book and didn't spend thousands on the course.
If you are considering the boot camp at Hyde Park the book is informative. However, the book did not encourage me to take the course, it had the opposite effect. The recipes and tips that the author covers were nothing. I felt as though I was reading the experience from the perspective of a kitchen novice. The techniques and methods that are discussed are basic kitchen ideas used by skills home cooks everyday. If you own any good cookbook you will know or have read about all the techniques before. If you are looking for an in depth discussion on cooking techniques buy "The Professional Chef" by the CIA instead. It is a much better book.
This book is subdivided as follows:
Day One: Into the Kitchen: Stocks and Sauces
Day Two: Soup Production and Frying Techniques
Day Three: Dry Heat Cooking Methods
Day Four: Moist Heat Cooking Methods
Day Five: The Final Exam
Mise en Place and Knife Skills
Additional Recipes
The book is 242 pages in length and the "additional recipe" section begins on page 140. The recipes that are included are okay, but nothing to rave about. The only recipe that I found to be exceptional was the Fresh Spinach Spaetzle.
Bottom line, if you are new to cooking or don't own many cookbooks this would be a reasonable choice. If you were thinking about taking the CIA course at Hyde Park purchasing this book would also make sense. However, if you own many cookbooks, or having been seriously cooking for 5 or 10 years then pass on this book. There isn't much that you will learn from this book.
A fast look into the world of culinary bootcamp.......2006-07-06
This book started out as a great resource for some nice info. on how to cook some foods and gave me some insight on a few things. But, the story in general on the whole experience and what actually went on in the kitchen was pretty boring. I like reading stories about people who work in the cooking business because it will help me be prepared for working in an actual resteraunt. But, this story just lacked. And the photographs just bugged me to no end on how poor they were. Ok, yes, I understand that they are moving fast through the kitchen, but the pictures where everyone was sitting down it was blurry. Could have been better quality. Other than that, great recipes, great information on cooking. I would recommend it for those who want to learn a few things on cooking.
Rampant ego, not enough tips in this lackluster cookbook.......2006-06-01
Cookbooks, it seems, has taken a huge chunk of the publishing marketplace. Nearly every day I hear of a new 'hot' chef, or cookbook or trend. Nowadays, it seems that there is great delight in taking ordinary folks, and throwing them into situations where high stress, competition and trying to cram everything possible in a short amount of time and then showing it all happening on either the written page or the television screen for the viewer's delectation.
Most of the time, it's pretty embarassing to watch or read about. Sadly, this exploration of what it's like to be a student at the Culinary Institute of America in upstate New York -- when a chef refers to the CIA, this is what he's talking about -- is more of the author's opinions and incessantly rubbing the nose of the reader in to how she would or not do it. After a while, it gets very annoying, and more than a little smug -- personally, I didn't care how she would do something different, I wanted to learn more about the techniques and tips to be able to turn out a good meal in my own kitchen. Along with about fifteen other students, Martha Rose Shulman -- evidently a cookbook author herself -- entered what is called the CIA's "Boot Camp" -- a five day course that hits the high points of what is usually a six month course at the Institute.
Shulman starts the book off with an introduction, and a mention that she's done this before at the CIA. Then there are five chapters that cover each day, with a different style of cooking covered in each one. Along with an illustrated reacipe and a two page spread showing how to do the technique and putting the dish together. Inserted here and there are little tips and suggestions on how to improve your own cooking, and some truly excellent science as well -- I never knew that the trick to making a great stock was to add the mirepoix and herbs at the end of the cooking process. Along with the main dish, there are also some basic menus that each team put together. Then the teams gathered that evening for dinner at one of the CIA's signature restaurants, and the author talks about her dinner and wines. Finally, the book's second half has a selection of recipes -- several of which look to be very tempting -- and a glossary of cooking terms.
To say that I had very mixed reactions to this book is an understatement. I'm not sorry that I read it, as I've always wanted to take the CIA's Boot Camp, but this particular author was so unpleasant to be around -- an example is when she talks on the phone to her young son, and she tells him that today she had made the perfect french fry, and the little boy says that he wishes that she could bring him one, and then in the next breath states that she will never make french fries at home -- sheesh. To me, that's cruelty, especially when you tell your kid something like that. Too, she makes constant references to vegetarianism, and how she prefers that, in the meantime, she's making chicken, beef and veal dishes. Over all of it is the author's own smug attitude, that she's taking the course again -- this is mentioned close to a dozen times -- and how wonderful her own very own, style of technique is.
To be blunt, it's sickening. She even makes Martha Stewart look humble.
The other big flaw is that there is a presumption that the reader already knows such terms as mirepoix, what reduction is, that they have access to a good fishmonger or butcher that can do fancy cuts and trims, and finally, that the glossary is an afterthought, along with nothing being said about one of the most important aspects of cooking -- mise en place, where everything from ingredients to tools, are measured, prepped and laid out before the cooking starts. Once I had learned that, my cooking improved dramatically, and I was amazed that nothing is given in the book to such basic terms and techniques.
While I do urge anyone with the time, money and desire to try the cooking courses at the CIA, I don't suggest this book as a way to get there. The best way to use this book is to skim through it, find the techniques and recipes that interest you, and copy them down. The text in and of itself, is only interesting when the author isn't blaring on about herself. The photography is stock, with nothing particularly interesting except for some great beauty shots of some of the completed dishes and the various restaurants within the CIA.
It's a lovely book to flip through, and it has some truly tempting recipes to try, but overall, it's a grim disappointment and certainly not worth the hefty price of nearly thirty dollars. I give it about three stars, but that's all.
Superb insights into cooking like a professsional. Buy it now!.......2006-05-04
`Culinary Boot Camp' by The Culinary Institute of America and culinary writer, Martha Rose Shulman is a must buy and must read for anyone who is starting out with cooking as a hobby, avocation, or simply as a necessary chore they take seriously.
Unlike Michael Ruhlman's journalistic memoir, `The Making of a Chef', which covers the full two year associates degree program, this textbook with stories covers only the five day crash course given to both culinary professionals and hobbyist cooks. It is also much less journalistic and much more about the lessons learned. It has some sense of being a `Gourmet Cooking Techniques for Dummies', in that it is a sized down presentation of a lot of material in the `big book', `The New Professional Chef'.
Martha Rose Shulman, the voice in the foreground, took the `boot camp' course twice, from two different instructors. She supplies the narrative of how the classes were conducted. The CIA provides the sidebars and recipes.
The value of this book is in inverse proportion to your current state of culinary sophistication. If you have done nothing more than cook from simple recipes, without ever making your own sauces, stocks, or soups, and if you own no good cooking texts, such as `The New Making of a Cook', this book will be a revelation. Here, the high priests of French cuisine training in the United States are essentially teaching techniques to wean you away from depending on printed recipes. This is an interesting and attractive premise when put out by good popular cookbook authors such as Pam Anderson or even by English home cooking guru Nigel Slater. But, to see the same objective raised by people who cook the same dishes as you find in three to five page recipes in Julia Child's `Mastering the Art of French Cooking', you really sit up and take notice. And, this is not an idle point. The concept that recipes, by their very nature, simply never tell you everything you need to know about preparing a particular dish, runs through the whole book. For example, the recipe will not know how much fat there is on your meat, how big your pan is or of what material it is made, or how hot your burners are running. This is absolutely the best confirmation I have ever read of my `first law of quick cooking' that you simply cannot cook quickly unless you have sound basic cooking skills which allow you to read beyond the printed page.
For the more experienced cook, it will be obvious that this 242-page book cannot possibly contain all the material you probably already have in your library, which has at least one and probably several excellent cooking textbooks. On the other hand, I have all these books, but I find this little book to encapsulate some really important culinary wisdom and present it as well or better than, for example, any other CIA book I have read or other important manuals. I have read and reviewed two excellent books on sauces, and yet this little book's chapter on stocks and sauces is more than enough to fill you in on the subject, unless you wish to take up those subjects on their own.
Another refreshing point of view we find in the book is the notion that while science will go far to explain why ingredients and techniques work in a certain way, cooking is still a craft and not a science. One can do quite well in the kitchen, thank you, without reading a word of Shirley Corriher or Harold McGee or watching a single episode of Alton Brown's `Good Eats'. That is not to say the CIA profs are out of touch with modern cooking knowledge. When the chestnut of whether searing meat is done to `seal in the juices', every student agreed, but the instructor stated that this is a false belief.
I have read many books on cooking tips, and all suffer from something this book avoids. By giving us tutorials on some very specific techniques, the instructors, through Shulman's telling, wrap a lot of wisdom up into a complete lesson. When sauteeing, for example, I have heard it said that you heat the pan before adding the oil, so that the pan comes up to searing temperature without bringing the oil to its smoke point. Tie this in with using the right kind of pan and a big enough pan, and the sensual endpoints to look for, and you get a complete picture of the saute.
While this book may be the very best I have seen from the CIA other than their big textbook, it's size still leaves a lot out. Sometimes, those omissions are mysterious. In the technique on roux, the procedure states that the fat is usually butter, and it follows this section with a technique for making clarified butter, it does not say that a roux is best made with clarified butter, per sauce expert David Paul Larousse in `The Sauce Bible'. And, while it has much to say about knife skills, the treatment is brief, and you will get much better detailed instruction from Jacques Pepin's `Complete Techniques'.
All in all, this book would make a superb textbook for a community college short course on cooking or even as a text for a private tutor with a class of one to five students. It will offer an invaluable point of view on cooking skills for just about everyone except an accomplished professional.
Book Description
Up to date with the prices of more than 12,000 old and modern bottles,
Kovels’ Bottles Price List, 12th Edition is the most reliable resource available for anyone who buys, sells, or collects bottles. Written by Ralph and Terry Kovel, America’s foremost authorities on antiques and collectibles, this exhaustive guide includes more than 90 categories, from Avon and Jim Beam to medicine and perfume bottles. Prices and histories of beer bottles, bitters, Coca-Cola, cures, Ezra Brooks, figurals, flasks, fruit jars, ink bottles, Lionstone, sarsaparillas, sodas, whiskeys, and a lot more are included.
Special Features:
* A sixteen-page full-color insert, featuring distinctive bottle types and designs
* Clubs, auction houses, museums, and publications for bottle collectors
* An easy-to-use picture dictionary of bottle shapes, closures, and bottoms
* More than 300 bottles pictured and priced
Customer Reviews:
Good for reference, but book is full of holes.......2001-08-17
This was one of the first bottle books I got to start categorizing my extensive collection. I am far from being a novice, however, my end-goal was to price some of my rarer bottles, and this book did that pretty well. What I found disappointing was the total LACK of photos (hardly any), and large gaping holes in sections such as "cures", "medicines", and "bitters". Hardly any of us will ever see a $4000 bottle in our lifetime other than online - but Kovels' persists in only showing photographs of the rarest of bottles. Not to mention, many of their prices are extremely inflated estimates obviously made by someone of Sotheby's blood, not us plain ol' diggers. To be honest, this book helped ID about 20% of my bottles in my bottle collection - so I found it useful, and since it was a gift, even more so - I doubt if I'd buy it myself. More pictures, better categorization, and breaking the book into smaller books with more detailed pictures is what I would do. This book could easily be broken into 10 better books with some effort. Novice bottle collectors would be better off trying Antique Glass and Bottle Collectors magazine if you want better information and pictures.
Kovels'.......2001-06-16
It had a lot of good information, but hardly ANY pictures to help identify the bottles. The good pictures were of bottles most of us will never see or find. What about the bottles we find at auctions, garage sales etc. Lots of us are NOVICE collectors, and we need more pictures to help us identify what we have. As far as I'm concerned, I've wasted my money. It isn't much help to this new novice. If your a professional bottle collector, this is the book for you.
A fast guide to identifying and pricing old bottles.......2000-05-18
Organized by bottle type (medicine, beer, etc.), this comprehensive book quickly enables the reader to track down a wide variety of bottles from by-gone days. The authors have wisely included descriptions of various bottle types and their intended uses. This will help novice bottle collectors to better research their bottles as the purpose of many bottled products no longer holds any signficance to modern folks (this is especially true for medicines and elixirs that existed before the dawn of the Food & Drug Administration). Readers would be better served if more pictures could be found as well as timelines regarding a bottler's production dates. But the omission of these items is understandable regarding the overall convenience and ease of using this book.
Book Description
Basic blocks, simple sewing, remarkable results—these fresh yet familiar designs will inspire you to start stitching today! Add creative flair to old favorites in this collection of tradition-with-a-twist patterns.
· Give new life to classic blocks with 10 quilt projects
· Choose from well-known, easy-to-make blocks such as Churn Dash, Flying Geese, and Bear's Paw
· Discover unexpected ways to arrange traditional blocks for a whole new look
Book Description
An ingenious and foolproof guide to decorating with color by one of America’s foremost color and interior design experts.
Color is the backbone of decorating and comes into play in nearly every decorating decision. But decorating with color can be intimidating, even for professionals. There are so many decisions to be made—about wall colors and window treatments, sofas and throw pillows, floor stains and rugs, bathroom tiles and towels, even the colors of a flower bed. The result is that many of us—designers included—fall back on boring but safe shades of whites and neutrals. Joann Eckstut, one of America’s foremost experts on color, has devised a system for choosing the most harmonious color combinations in The Color Palette Primer, featuring more than 800 error-proof palettes.
Each page focuses on a single dominant color, with three distinct palettes that contain the dominant color alongside an accent color and a neutral secondary color. This system allows readers to locate the one color they know they’d like to use (or that they’re stuck with!) and see three very different uses for that color. Instead of photographs, which date quickly, there are eight iconic line drawings throughout showing vignettes of rooms (upholstery, window treatments, walls and moldings, etc.) and how the given palettes look in these contexts. All of the colors correspond to paints that are available nationally.
For everyone intrigued by the endless possibilities of color, but fearful of creating a decorating fiasco, this is the foolproof solution.
In The Color Palette Primer, you’ll find perfect color combinations for every situation—whether you’re starting from scratch or coordinating with existing colors. You’ll need this book if you are:
• Painting your house—inside or out
• Buying or reupholstering furniture
• Renovating a kitchen or bathroom
• Adding decorative accents—from lampshades to throw pillows
• Buying new bedding
• Planning a flower bed
• Choosing bath towels
• Picking out a carpet or rug
• Staining your floors
• Adding window treatments
• Deciding on a new china pattern or table linens
• And much, much more!
Every color in this book corresponds to a paint color from a national brand. At the end of each section, you will find a page identifying the paints by brand. Here is the key to the brands:
• BM-CC Benjamin Moore Color Classics
• BM-CP Benjamin Moore Color Preview
• GL Glidden
• PL Pratt & Lambert
• RLP Ralph Lauren Paint
• SWC Sherwin Williams Color
• SWCA Sherwin Williams Color Preview
• SW-MS Sherwin Williams–Martha Stewart
Color Viewer
This neutral gray viewer allows you to see a palette on its own without the influence of the other palettes on the page or the white of the page around it. Once you find a palette you like, all you need to do is to place the viewer on the chosen palette so that it blocks out the white space around it.
Customer Reviews:
The colors in my house are AMAZING because of this book........2007-05-04
I don't know very much about color. I just know what colors I like. And this book helped me work with those colors and match them with others so that my rooms look phenomenal. I painted two rooms before I had The Color Palette Primer and I paid to redo them once I bought it because I saw what a difference it made. Thank you to the author for creating such a great resource!
A mind opening look at color.......2006-06-30
This interesting book is a highly informative and useful field guide to the world of color. Not only did I get useful theory and a handy book of palettes for decorating and fashion....but I also found it so much fun to browse through. After we bought a house, I kept this book at my bedside for several weeks and every night enjoyed looking through the pages, thinking about color combinations and possibilities. This will be a reference book I'll always keep.
huh?.......2006-05-25
The only inspiration I got from this book was to write a review to warn others not to buy it.
Many of the color combinations seem completely off--and I'm very color oriented and progressive!
Although it offers specific manufacturer paint references, I did NOT find the colors to be true when I compared them to the actual paint chips at the paint stores. So, that was completely useless, not to mention frustrating.
This book, with its flat ideas was such a waste of my money I wouldn't even 'resell' it through Amazon because I would feel guilty.
Falls short of its potential.......2006-05-04
While the concept for this book is great, its execution falls short of fulfilling its potential. The book is divided according to the colors of the color wheel and lists palette combinations of three colors relative to such hues. My biggest disappointment stems from the fact that each combination is illustrated in the form of a "flat" CAD-like sketch which lacks real-life depth and is limited in conveying the "feel" of the combination. The ilustrations are sterile and insipid looking. I believe that this book would have been ideal if, instead, a photograph of an interior, utilizing the color palette, would have been used.
Colors Don't Match Actual Paint.......2006-03-15
I was very excited to get this book, but was very disappointed after reading/looking at it. I found a pallete I liked, so off to the paint store I went with book in hand. Turns out most of the colors in the book did not come close to matching the actual paint chip. I found the colors in the book to be browner than the paint chips at the store. Then the color codes for the paint did not match the codes in the store. I could not match most of the Ralph Lauren or Glidden paint color codes to what was on the paint chips. I had to ask the store to look up a color and give me the code so I could find the paint chip.
Maybe it was a printing error that caused almost every color in the book to be browner than the paint chip at the store, but I expected the colors to at least be close. They were note even close.
Bottom line, this book was not worth the money.
Books:
- Best of Gourmet 1992: Featuring the Flavors of France (Best of Gourmet)
- Best of the Best from Minnesota: Selected Recipes from Minnesota's Favorite Cookbooks (Best of the Best from Minnesota)
- Better Homes and Gardens Cooking for Today: Stir-Fries (Cooking for Today)
- Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! Revised Edition
- BETTY CROCKER'S NEW CHOICES COOKBOOK: MORE THAN 500 GREAT-TASTING EASY RECIPES FOR EATING RIGHT
- Breaking Bread with Father Dominic 2
- Build A Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers
- Burger Meisters
- Cafe Brazil (Conran Octopus Cookbook Series, 3)
- Cater from your kitchen: Income from your own home business
Books Index
Books Home
Recommended Books
- Stargirl
- River Road Recipes: The Textbook of Louisiana Cuisine
- Irving J. Gill: Architect, 1870 - 1936
- Infinite Dimensional Algebras and Quantum Integrable Systems
- Mastering Unreal Technology: The Art of Level Design
- Natural Swimming Pools: Inspiration For Harmony With Nature
- Living with Kids and Dogs...Without Losing Your Mind
- Architectural Drafting & Design: Solution Manual
- Homes Within Reach: A Guide to the Planning, Design, and Construction of Affordable Homes and Commun
- 4:50 From Paddington: A Miss Marple Mystery
Desserts
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America
Hors d'Oeuvre at Home with The Culinary Institute of America
Vegetables
Breakfasts & Brunches (Culinary Institute of America)
The Professional Chef's Knife Kit
