Book Description
This bestselling recovery classic has helped untold thousands of alcoholics onto the road to recovery. Written by the founder of the Johnson Institute in Minneapolis, one of the country's most successful training programs for treatment providers, I'll Quit Tomorrow present the concepts and methods that have brought new hope to alcoholics and their families, friends, and employers. Abstinence is not the only objective of Johnson's breakthrough methods -- his therapy aims at restoring the ego strength of the victim to assure permanent recovery. Johnson outlines a dynamic plan of intervention and treatment that will block the progress of alcoholism and lead to a richer, more productive life.
Customer Reviews:
When it's time to "be a better friend to yourself," read this book.......2007-06-27
I friend recommended this to me. Now, through understanding the issues associated with drinking this book will help me improve the rest of my life. Buy it, read it and recommend it to others you care about.
Summary of Alcoholism Treatment.......2007-03-18
Dr. Johnson's book, at it's simplest is a summary of the treatment that his center provides for alcoholics. His book traces what creates the alcoholic, how the alcoholic can get treatment, and what family members and co-workers of alcoholics can do to help. I didn't glean a whole lot from his book that I didn't already know, although I did find his graphs/figures helpful to help understand how alcoholics can get stuck in this inevitable cycle once they take the first drink.
The chapters that cover treatment talk about how his facility provides it - several weeks-months of detox, followed by outpatient therapy/AA. I felt this portion of the book wasn't necessarily intended for an alcoholic, the family of an alcoholic, but more for a medical professional looking for a quick summary of treatment options. The end of the book includes an appendix of the paperwork that they provide at the facility.
The book is a fairly quick read and is very well organized. I got little new information from the book but I am glad that I read it as it gave me a little more detailed insight into the treatment options and procedures for alcoholism.
I'll Quit Tomorrow: A Practical Guide to Alcoholism Treatment.......2007-02-14
Excellent information for those stuggling with an alcoholic in the family. All Vernon Johnson books good.
Disappointed.......2006-01-19
I was very disappointed in this book. I was looking for a self-help book for a family member who has not yet consented to attend AA. The foreword alone is insulting and I know they would never get past that before laying the book down. It is dry and difficult reading. It took the author three chapters and a graph to explain that an alcoholic has to drink more and more to feel better and sinks further into depression each time. Why not just say it. Maybe this book is intended more for the person studying alcoholism, not living with it. Clinical studies and statistics won't put them on the road to recovery. I'm glad I read it first. If this was the first book I got them to read, it would be the last.
catchy cover for the problem drinker in your home.......2001-07-25
The problem drinker took it to work the very next day as I had "left" it on the coffee table without saying a word. Another book reccommend is Am I or am I not an alcoholic? I read him a chapter before he goes to his game. He doesn't verbally fight with me about reading it like I thought he would.
Book Description
Recipes and cooking tips from the kitchen of one of the country's most exclusive clubs
Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard's dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you'll find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs.
For serious chefs, Club Cuisine is a dream come true. Featured recipes include amuse-bouches, seafood, beef, and pasta dishes as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country that add to this impressive collection. Caterers and restaurant owners will also find complete seasonal menu items that have pleased distinguished diners at top private clubs.
For everything from a simple nosh to a hearty but elegant meal, Club Cuisine is the cookbook to keep at your fingertips.
Customer Reviews:
Flavorful.......2007-01-24
Many recipes, I enjoy all of the day parts as many good books forget we eat breakfast and lunch at times. Many recipes complex but others simple and full of flavor. No doubt much passion and care from the author in regard to his craft. The forward if people read such things written by another chef is one of the best I have seen and really captures the author and what he is about, well done. Great photos and the chef displays a knack for plating and displaying food he should do a book just on this subject. It is a must book for the culinary libary.
Now that's cooking.......2006-07-09
No food stylist here, real food cooked and shown by a chef who by the photos and the opening of each chapter loves what he does and cooks from the heart. I have many cook books being a fan of food and chefs and those TV chefs pump them out, doubt if they even write them on thier own.
By reading this book, cooking from it I can tell that it is a labor of love from a chef who truly cares, I did not know such top cuisine was served at private clubs as well.
I am use to this with books fom Europe so it is great to see a Amercian chef have so much heart and the ability to ceate good tasting food with flavors that make sense.
Jose K
So much passion!.......2006-06-26
This chef rocks. I have attended two of his lectures and demos with class mates on cooking and food. He has so much passion and love for what he does. He said to us in his class I cook with water I do walk on water we are here together to share and learn from each other with a simple thing called food. The man is full of talent, love for his craft and this book shows all of his. We love you chef!
Good Cooking.......2006-06-26
This is a fist class cook book. With so many out there, this book has a nice designe, great pictures that show food you want to eat! It even has breakfast and lunch items, not all meals revolve around dinner.
The chef knows his stuff and knows how to harmonize flavors while show creative food that works.
Good cooking Chef
Awesome.......2006-06-26
I am a fan of the man no doubt.
This chef has done much for the profession, gives back and now shares his cuisine at the club he works at. He has made club cuisine come alive and be noticed. I am a chef in a club and Chef Leonard has helped club chefs all over the country.
Bravo
Amazon.com
A companion to the PBS series of the same name, Julia Child's classic Cooking with Master Chefs introduces readers to sixteen of America's top chefs, then presents their signature dishes to make at home. With the relaxed precision cooks expect of Child's recipes, and aided by more than 80 color photos, the dishes are as accessible as they are delicious. Child's fans, as well as those of chefs including Emeril Lagasse (Emeril's, New Orleans), André Soltner (formerly of Lutèce, New York), Alice Waters (Chez Panisse, Berkeley) and Michel Richard (Citrus, Los Angeles), among others, will be delighted.
The recipes, arranged in mini-menus of three to five dishes each, run the gamut of (mostly) American-inspired specialties. The aforementioned Lagasse provides an authentic Louisiana Crab Broil and savory Shrimp Étoufée; Mary Sue Milligan and Susan Feninger (Border Grill, Santa Monica), present a spicy vegetarian feast; and Charles Palmer (Auriole, New York), reveals his methods for making perfectly seared Venison and Tender Butternut Squash Timbales. The Italian table is represented by Lidia Bastianich (Felidia, New York), who shares her Pasta Ears with Brocolli di Rape and Sausages. And for dessert, chef Richard produces an extraordinary Chocolate Dome and pulse-quickening Hot Chocolate Truffles. Other chefs provide equally mouth-watering dishes.
Useful notes on techniques and ingredients are given throughout and in an appendix. As lively as it is instructive, Cooking with Master Chefs should provide a gratifying encounter with a remarkable culinary crew, conducted by an esteemed interpreter of the world's table. --Arthur Boehm
Book Description
In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:
-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto
-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish
-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles
-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono
-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles
-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves
-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace
-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads
-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle
Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.
Customer Reviews:
A great addition to the cookbooks I actually use.......2003-07-11
Enjoying the PBS series which is what this cookbook is based on, I wanted the book because of two quest cooks-chefs that were on Julia Childs series. First was the team of Susan Feniger and Mary Sue Milliken who prepared a vegetarian meal, and the other Nancy Silverton who made a wonderful selection of earthy, or rustic breads which have become favorites in our home.
Fact is there is something for everyone in this cookbook and the directions are easy to follow, the photographs stunning as well as realistic (follow the recipes and the food will look like that shown).
While we try and eat more fruits, vegetables and grains than meat, I admit I also liked the Jean-Louis Palladin section dealing with duck, which is a bird that is often overlooked here in America but which when raised well can easily become a favorite for meals.
Book Description
The maximum flavor and minimum fuss of high-heat cooking can now be yours year-round, whether outdoors on the grill or indoors in your oven.
Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required. Even so, you will discover a rich range of imaginative combinations from the home kitchen of a gourmet chef—Flank Steak with Rosemary and Roasted Garlic, Loin of Pork with Apples and Bitter Chocolate, Crisp Spicy Chicken Wings, Whole Red Snapper with Baby Fennel and Niçoise Olives—all tailored for indoor or outdoor perfection. Breads (Grilled Bruschetta with Toppings, Thin-Crust Pizza with Asparagus and Prosciutto), soups (Charred Yellow Tomato Soup, Caramelized Cauliflower Soup), salads (Arugula Salad with Crisp Fingerling Potato Chips, Sweet Tomato and Bocconcini Salad with Scallions), vegetables (Smoky Corn Succotash, Mediterranean Stuffed Zucchini with Cilantro-Yogurt Sauce), and even desserts (Nectarine and Almond Crostadas, Chocolate Angel Food Cake with Roasted Brandied Strawberries and Chocolate Sauce) find a home in the range or on the grill.
A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.
Customer Reviews:
Great recipes.......2007-02-06
Outstanding recipes. Quite straightforward but full of flavor. My family has three big men (heavy weight wrestlers) and these guys appreciate good food. This cookbook delivers. Practical, do-able, reasonable amount of time. Can't ask for much more.
My New favorite Grilling Book!.......2003-07-06
This book is great. I own several grilling books and am always sad when winter comes (I live in the Northeast) and I have to put them away when I cover up the grill. But not this year! Waldy Malouf's book will take me into winter because all the recipes work in the oven as well as on the grill. So it's like getting two for one.
To be totally honest I shouldn't give this book 5 stars yet because I've only used the grilling recipes, but everything I've tried has been fantastic, and better, is EASY. The balsamic chicken is amazing, and the lamb with olives my new favorite party entree and the tuna came out perfectly, covered in this herb oil and very moist. It's a terrific book and I hope he writes another one soon.
Average customer rating:
- Julia at Her Best
- FINE FARE FOR FOODIES
- recipes that work
- Great cookbook to keep on hand
- Great cookbook to keep on hand
|
In Julia's Kitchen with Master Chefs
Julia Child
Manufacturer: Knopf
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Reference
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0679760059
Release Date: 1996-08-20 |
Book Description
Unearthing the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos.
Customer Reviews:
Julia at Her Best.......2005-09-14
Another wonderful cookbook from Julia Child. She invites Master Chefs to cook with her using their own wonderful recipes. I have been watching (and taping) her series on Public TV that goes along with this book. It's great to have the exact recipe and view it with Julia and the guest chef as they prepair these great foods.
FINE FARE FOR FOODIES.......2004-05-03
As if Julia Child, the pragmatic, industrious doyenne of the kitchen, weren't enough, she joined forces with 26 chefs who prepared dishes in her kitchen for her television series. She presents these plus many more recipes in this beautifully illustrated volume, which is a tribute to American cooking at its best.
Among the 150 prize recipes are a Mixed Game Grill with a tangy berry relish contributed by Michael Lomonaco, former Executive Chef at New York City's "21" Club. He suggests serving the game with home fries and a fresh green vegetable. Carol Field's Rustic Country Bread is a marvelous surprise with a slightly chewy texture and the actual taste of grain.
A personal favorite, Chef Joachim Splichal of the famed Los Angeles restaurant, Patina, and his French bistro, Pinot, offers an unparalleled Potato Lasagna - wafer thin slices of potato layered with sauteed mushrooms.
Bon Appetit!
- Gail Cooke
recipes that work.......2004-02-13
This is a wonderful book to use for special ocasions. It does not give you everyday meals but instead you find selected recipes that are surely going to turn out fantastic. The recipe for paella is not only authentic but quite easy, as well as the pan fried fish. Every single dessert I've tried was superb, the best apple pie, the best chocolate cake ever and the most beautiful mousse towers. I am not an experienced cook and this is the book I use when I have to cook for guests.
Great cookbook to keep on hand.......2001-10-19
This book is a must in any kitchen. It covers many of the basic recipies and even some of wonderful deserts that compliment any meal, such as Baking Powder Biscuits, Fried Chicken, Peach Tart, Buttermilk Fudge Cake, and so on. The lists of ingredients are the kind that you should be able to find just about anywhere. And yes, it does have recipies included that are more complex, and elaborate as well as variations for many of he recipes. She has included several sorbet, custards, herbed butters, to name a few.
She has very descriptive and precise with her directions to accomplish even the more complicated dishes that are included in this book.
It keeps with Julia's normal format of telling you exactly what equipment is needed to complete the dish, to wonderful photo's of almost each dish, without going overboard on the number of pictures.
I have found the tips that are included on so many of the subjects/recipes, quite helpful and informative.
The book also does not get overly wordy when she tells you about each of the cooks that are included in this book.
I have found this book a great asset to my kitchen, and it has taught me quite a bit.
Great cookbook to keep on hand.......2001-10-19
This book is a must in any kitchen. It covers many of the basic recipies and even some of wonderful deserts that compliment any meal, such as Baking Powder Biscuits, Fried Chicken, Peach Tart, Buttermilk Fudge Cake, and so on. The lists of ingredients are the kind that you should be able to find just about anywhere. And yes, it does have recipies included that are more complex, and elaborate as well as variations for many of he recipes. She has included several sorbet, custards, herbed butters, to name a few.
She has very descriptive and precise with her directions to accomplish even the more complicated dishes that are included in this book.
It keeps with Julia's normal format of telling you exactly what equipment is needed to complete the dish, to wonderful photo's of almost each dish, without going overboard on the number of pictures.
I have found the tips that are included on so many of the subjects/recipes, quite helpful and informative.
The book also does not get overly wordy when she tells you about each of the cooks that are included in this book.
I have found this book a great asset to my kitchen, and it has taught me quite a bit.
Customer Reviews:
Just a great masterpiece from the pros to all serious cooks.......2000-04-24
This is the type of cook book that should be published more often, great 4 steps pictures and great recipes selections
Average customer rating:
|
Meat and Poultry: Dine with France's Master Chefs
Gareth Knight
Manufacturer: Konemann
ProductGroup: Book
Binding: Hardcover
Meats
| Meat, Poultry & Seafood
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
Poultry
| Meat, Poultry & Seafood
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
French
| European
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 3829027443 |
Customer Reviews:
Old-School Haute Cuisine.......2006-10-05
Konneman, as usual, did a superb job with photography and presentation. I own many of their books in their "Culinaria" series for just that reason. I love them all, and have given away many many copies of these books as gifts.
The "Master Chefs" book is a detailed catalogue of recipes from master chefs from around Europe. The recipes are decidedly haute cuisine in style, focusing as much on presentation as on flavor and content. To execute these recipes well, you should be an accomplished cook with access to some rarefied and expensive ingredients.
All the recipes, with pictures, are condensed onto two pages with a list of ingredients and a somewhat abridged description of the cooking method. To really do a good job on some of these, you will need to be able to read between the lines, in many cases having mastered techniques implicit to the method described, without being told exactly what to do. But for the accomplished cook with the right skill sets, these recipes will provide an excellent template for recreating a beautiful and tasty dish.
This book acts as a tour guide to some great food around Europe, providing loads of ideas for flavor combinations and presentations. I chose not buy this book because its not my style, but I loved reading throught it. Another great offering by Konneman.
Average customer rating:
- Useful book, but antiquated in some respects
|
Barbecue With Beard: Outdoor Recipes from America's Master Chef
James Beard
Manufacturer: Warner Books
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Barbecuing & Grilling
| Outdoor Cooking
| Cooking, Food & Wine
| Subjects
| Books
General
| Outdoor Cooking
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0446385468 |
Customer Reviews:
Useful book, but antiquated in some respects.......2004-06-27
"Barbecue With Beard: Outdoor Recipes from America's Master Chef" (the title as listed by Amazon is incorrect) is a nice cookbook from the revered James Beard. It features a wide variety of grilling and barbecue recipes for beef, poultry, game and pork, as well as side dish, sauce, summer drink and dessert recipes. Given that the book was published in 1987, some out-of-date characteristics or plain omissions are not unexpected. No mention is made of gas grills, for example. And, against all common sense, Beard inexplicably recommends using paint thinner to start your charcoal! (A brief tip for charcoal users: never use any oil-based fluid to start your coals, not even charcoal starter fluid. The odor and toxic chemicals will find their way into your food. Use a chimney starter instead). Also, perhaps reflecting the differing tastes of the 80's, there are several recipes for variety meats such as heart and kidneys, which most folks these days probably could do without. Despite these quirks though, this is a book worth having in your cookbook collection.
Books:
- In My Mind's Eye: Seeing in Black and White
- Internet Profits in Your Pjs: 36 Secrets to Creating Multiple Income Streams.on Autopilot
- Iron Dream,the
- It's Only Temporary
- Japan Sinks: A Novel
- Kull: Exile of Atlantis
- Legacy/Silent Abduction/Blizzard/Tears of the Sun (Journeys of the Stranger 1-4)
- Letters to a Young Artist
- Libby, Montana: Asbestos and the Deadly Silence of an American Corporation
- Lick the Sugar Habit
Books Index
Books Home
Recommended Books
- History: Fiction or Science
- Catholicism for Dummies
- Too Beautiful for Words
- Tulipomania : The Story of the World's Most Coveted Flower & the Extraordinary Passions It Arous
- Writer's Market 2007
- Biostatistics, Second Edition: A Guide to Design, Analysis and Discovery.
- Biological Sequence Analysis: Probabilistic Models of Proteins and Nucleic Acids
- Empire's Nature: Mark Catesby's New World Vision
- The Trade Unionist and the Tycoon
- Tonga Business Law Handbook
Intervention: How to Help Someone Who Doesn't Want Help
Under the Influence: A Guide to the Myths and Realities of Alcoholism
Love First: A New Approach to Intervention for Alcoholism and Drug Addiction (A Hazelden Guidebook) (Hezelden Guidebook)
Getting Them Sober: You Can Help! (Getting Them Sober)
Beyond the Influence: Understanding and Defeating Alcoholism
