Average customer rating:
- Informative and Humorous
- Helped alot
- Jerry Baker's Old Time Gardening Wisdom
- Keep your garden healthy
- Fun to Read, Great Resource, Reap the Rewards
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Jerry Baker's Old-Time Gardening Wisdom: Lessons Learned from Grandma Putt's Kitchen Cupboard, Medicine Cabinet, and Garden Shed! (Jerry Baker's Good Gardening series)
Jerry Baker
Manufacturer: American Master Products, Inc.
ProductGroup: Book
Binding: Hardcover
 Jerry Baker
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ASIN: 0922433356 |
Book Description
Many, many years ago, Jerry went to live with his Grandma Putt, who had an amazing amount of knowledge and folklore about old-time, natural gardening. Although he resisted at first, Jerry was soon drawn into her magical world, where plants were treated like people and given kindness, courtesy, and respect. They, in turn,provided her with beauty, bounty, and an abundance ofnatural remedies. Grandma Putt shared her knowledge witheveryone, and soon, Jerry was on his way toward a new relationship with nature.In this book, Jerry shares the gardening secrets and old-time wisdom he first learned from his Grandma Putt. In addition, he`s added hundreds of tips, tricks, and tonics that he`s picked up along the way, including chapters on: Victorious Vegetable Gardening; The All-American Lawn; Eating...Weeds?; The Spice of Life - Herbs; Puttin` By and Storin` Away.
Customer Reviews:
Informative and Humorous.......2007-06-02
I originally checked this book out at the library. Some of the stories that he relates as a young boy learning from his Grandmother are both humorous and informative. After trying a few of jerry's concoctions I decided it was one of the books that would be handy to have on hand for future reference.
Helped alot.......2007-05-08
This book, along with the other books was very informative. It answered all my questions before I started my planting. Plus, being able to use products you have at home to take care of a problem, is a definite plus.
Jerry Baker's Old Time Gardening Wisdom.......2006-08-07
I have been looking for this book forever.....At least 12 years ago,when I became my mother's caregiver, the only thing that we
could pass time away together in the summer was gardening. I
watched every PBS show Mr.Baker appeared, wrote down everything
he advised and used it in the garden. Our garden was beautiful and MOM was in her wheel chair giving the instructions while I worked. When the ingredients called for beer, we mixed as called by his recipe, and (smile)drank the rest. Tobacco, fels naptha soap, all of it we tried out, all of it worked, and she and I had wonderful times before she passed.
Thanks Jerry Baker
P.S. The garden is still the best in the neighborhood. I now live in the Bahamas 7 months of the year, so I will be trying out exotic flowers with instructions from the book.
Keep your garden healthy.......2005-07-24
This book contains a lot of information that helps to keep your lawn and garden healthy. Most problems can be solved by using formulas contained in this book rather than comercial products that are expensive and confusing.
Fun to Read, Great Resource, Reap the Rewards.......2002-03-01
Have you ever wondered how gardeners of the past produced such magnificent greenery without the big name chemical companies?
Easy, old-fashioned remedies, many of which you have right in your kitchen. Grandma Putt taught Jerry Baker her wonderful methods, then he wrote this book to share them with all of us.
I have always preferred the natural ways, especially now that I live surrounded by farm land that is being destroyed by chemicals to control pests while killing the good pests and soil too. Why damage mother nature when Jerry Baker tells us how to without environmental consequences?
There is a fabulous section on growing and storing herbs, as well as veggie's ( my favorite as a vegetarian!), and growing a lush thriving lawn. We're talking beautiful Green grass, the kind you want to walk on barefoot!
Reap the rewards of the millions who have watched Baker on TV, on the radio and in his dozens of books. You might want to keep this book with your cookbooks- just grab it, mix up an easy potion and be the envy of all the green thumbers.
This would be an excellent gift for yourself or a fellow gardener.
Amazon.com
Actor and singer Mandy Patinkin wanted his mother to record her recipes to preserve them for the family, but happily for all of us, she turned them into a cookbook everyone can share. It is a joy having this intimate view of the enthusiastic palates and the quirky culinary treasures prized by this food-loving family, through over 150 recipes passed along from grandparents, aunts, cousins, and friends. It is also an intriguing window into the way Jewish Americans ate in the 1940s, '50s, and '60s, when garlic was an exotic, gourmet ingredient.
All the expected and familiar Jewish dishes are here, such as cheese blintzes, egg-rich noodle puddings, dense chopped liver, chicken soup, even a homemade version of lox. But the Patinkin family is full of adventurous eaters and creative cooks, so you also find Rack of Lamb elegantly marinated with red sweet peppers, port wine, honey, mustard, and rosemary and a creamy coleslaw tangy with champagne vinegar.
Emphatic flavors make the recipes in this book distinctive. Grandma Patinkin punches up her egg salad with chili sauce. She rubs garlic powder on her roast filet mignon, and also puts it in her matzo balls. And she loves curry powder, so it shows up not only in a frittata, gazpacho, and chicken salad, but also in her chicken soup. You decide if this is heaven or culinary heresy!
Grandma Doralee is a mean baker, and her Cream Cheese Brownies, with their rich topping, are not to be missed. Nor are her butter cookies, distinctively sweetened with brown as well as white sugar.
In sum, the Patinkin family's cooking, like Mandy's singing, is unique, bold, and delivered straight from the heart. --Dana Jacobi
Book Description
The Emmy and Tony Award-winning performer Mandy Patinkin has long sung the praises of his mother's cooking, from her out-of-this-world chicken soup with matzo balls to her triple-threat brownies. Now in trade paperback, this straight-from-the-heart cookbook brings together home-cooked recipes and memories that have nurtured several generations.
Spanning appetizers to desserts, from everyday delights to special occasions, recipes include: --Grandma Doralee's Chicken Salad
--Potato Latkes
--Sweet-and-Sour Cabbage
--Lemon Artichoke Chicken
--Rack of Lamb with Red Pepper Marinade
--Carrot Pudding
--Spinach Noodle Souffle
--Butter Crisps
--Fruit Kuchen
--Kahlua Cheesecake
--Passover Sponge Cakes
--and much more.
With an introduction by Mandy Patinkin, this delightful and down-to-earth cookbook brings together three generations, one extraordinary mom, and more than 150 irresistible ways to bring tradition and love to the family table.
Customer Reviews:
The best of the best!.......2005-05-29
Doralee Patinkin's cookbooks are two of my all-time favorites (and I'm not Jewish, so they should appeal to everyone with taste buds). Every recipe I've tried has been absolutely wonderful. Directions are clear, and each recipe is preceded by a brief description of why it is a favorite. The forward is by actor Mandy Patinkin, and the comments about some recipes include his passion for him. These books are very warmly written, and filled with tried-and-true family favorites which will be just as successful in the readers's homes. Absolutely wonderful!
A Find!.......2000-05-09
I bought this because I was looking for easy but delicious passover recipes. Doralee Patinkin Rubin really came through for me. Her apple cake and Baked Chicken a l'orange were great. I made a few other recipes and they were thoroughly enjoyed. Her recipes if not all technically kosher come from that great tradition of Jewish women many of us were fortunate enough to have as mothers and grandmothers.
Like being back my grandmother's kitchen.......2000-02-03
For both traditional and modernized Jewish soul food, this book has quickly become a treasured resource. The recipies are straightforward, not pretentious or gratutuitiously glamourous, and are delicious and easy to prepare. It's traditional ethnic dishes and more, with a wonderful, friendly emphasis on entertaining and sharing events and holidays with families, making food a part of the memories.
If your Jewish grandma is (or was) a great cook..........1998-12-06
this is what she would make.
Delicious, festive and family dishes that bring back memories are supplemented with new staples of the American diet, which make this an all around good cookbook for nostalgia and more. The food is hearty, wholesome, easy to prepare and shop for; not special ordering or trips running around town for esoteric ingredients. And like any good grandma's recipies, emphasizes entertaining family and friends with old favorites as well as experimentation.
I highly recommend it.
I was very disappointed in this book.......1998-08-27
For anyone looking for a true Jewish cookbook - this is definetively not it! It may be a nice family cookbook overall but recipes for shrimp and taco salad (with meat, cheese and sourcream) should not be included in a book that calls itself "jewish". I have found that a lot of people rely on Jewish cookbooks to determine which dishes are considered kosher but I hope that nobody will come to that conclusion while using this book.
Book Description
Grandma's kitchen is full of wonderful memories of hearty meals, yummy breads, delicious desserts...our From Grandma's Kitchen Cookbook captures the tastiest recipes that have been passed down through the years. Try family favorite recipes like blueberry breakfast cake, country biscuits & eggs, baked potato soup, best beef brisket, stuffed cabbage rolls, vanilla drop cookies, golden bread pudding and more. The cheery art inside will even remind you of Grandma's apron! Filled with quick & easy ideas for making memories with loved ones, this book is one to treasure.
Customer Reviews:
Reminds me of my own grandmothers' cooking!.......2003-07-22
"From Grandma's Kitchen," is one of the best cookbooks from the Gooseberry Patch collection! From the soups to the desserts--I couldn't find one recipe that I didn't want to try! My all time favorite is the "Broccoli-Cheddar Casserole" Very easy instructions--very yummy! The perfect gift for somebody!!
Book Description
This book is all about - coming home. What I once believed to be old wives' tales - stories long destroyed by the new world of science - actually proved to be the best treatment for many of the common ailments you and I suffer through. So I put a few of them together in this book with the sincere hope that Grandma Bell's wisdom will help you recover your common sense, and take responsibility for your own health, the same way it did for me.
Book Description
Remember freshly baked treats from Grandma's kitchen? You'll find old-fashioned delights like apple pandowdy, country cheddar loaf, shoo-fly pie, buttermilk biscuits, sweet rolls and more in Country Baking Cookbook. It's packed with easy recipes for pies and pastries, biscuits and breads, cookies and cakes...lots of homemade favorites! Filled with fun, friendship and easy how-to's for thoughtful baked gifts.
Customer Reviews:
An absolute must-have.......2005-11-11
This book is a must-have baking book. The recipes in it are so great, I wish I could make them all at once! They're easy to follow and always come out great. And it's Gooseberry, so there are some nice sayings and cute illustrations.
Really great for those who like to bake!.......2005-08-23
Country Baking is one of the best Gooseberry Patch cookbooks on the market- especially if you love to bake. I particularly love the recipe for pumpkin biscuits and ginger molasses biscuits. The Farmhouse buttermilk bread is also excellent.
For those who aren't familiar with Gooseberry Patch, each book is filled with great recipes and cute pencil illustrations. Add this one to your collection!
Average customer rating:
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Recipes from Grandma's Kitchen
Manufacturer: Publications International
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1412720435 |
Book Description
This is the first book on Syrian-Jewish cooking, a cuisine featuring meats simmered in spices, vegetables stuffed or roasted, sweet and sour sauces, lemony dressings, and rich sugar-dusted pastries. Including all the classic dishes and four generations of one family's favorites, this delightfully personal book is a complete exploration of Syrian-Jewish history, culture, family, and food.
Customer Reviews:
Cooking Middle Eastern Memories .......2007-09-01
author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
from the Jewish Journal of Greater Los Angeles
September 26, 2003
by Judy Bart Kancigor
Reading "A Fistful of Lentils" is like wandering through a family album. Instead of food photos you find dozens of family portraits, touching stories and the fascinating history of a rich and unique culture. In this engaging new cookbook, first-time author Jennifer Felicia Abadi tells the fascinating story of her Syrian Jewish family and reveals the secrets of their little known cuisine.
In 1924, her great-grandmother, Esther (called Steta in Arabic), left Aleppo for America on the crest of a wave of Syrian immigration as the Ottoman Empire crumbled. She brought with her cherished family recipes, passed down from mother to daughter, from the communal kitchens back home, where Arab and Jewish women gathered daily, as they had for centuries, to bake sambussaks (savory-filled pastries) and exchange gossip.
In the 1970s, Esther's grandchildren (Abadi's mother and aunt) decided to observe their Steta in the kitchen and carefully recorded her recipes for the family. Thirty years later, Abadi embarked on a project of her own -- trying to fill in the gaps by observing her own grandma, Fritzie -- and in the process learned as much about her family's history as she did about their cooking.
Numbering a mere 150,000 worldwide, Syrian Jews descend from a blending of the Spanish Jewish population that fled to Syria to escape the Inquisition and the Mizrahi (Eastern) Jews they found there who had made Syria their home for 2,000 years.
Those who think Middle Eastern cuisine is all falafel and hummus will delight in the exotic tastes and smells of the Syrian kitchen. But what distinguishes the foods of Syria from other Middle Eastern cuisine?
"Syrian cuisine has a strong flavor," Abadi explained, "but as compared to, say, Indian, we don't use a lot of different spices. We use mainly cinnamon and allspice in tandem together and lots of cumin. And whereas Moroccans, Algerians and Tunisians use couscous, we use bulgur wheat. We love rice, too, but bulgur wheat is our favorite grain."
Although rice was plentiful in Persia, Abadi noted, it was brought into Syria later through the trade routes. Originally reserved for the upper classes, the traditional riz (basic Syrian rice) is now considered a staple on the Syrian table. "Basic it is; plain it is not," Abadi writes.
Onions are first sautéed in oil and then combined with soaked and drained long-grain white rice, the mixture boiled and topped with toasted pine nuts. The favorite part of the rice is the prized a'hata, the brown crust scraped from the bottom of the pot, achieved by slowly cooking (and watching) the rice for 50-60 minutes over low heat.
Whereas Moroccans use dates, Syrians prefer mish mosh (dried apricots) in a variety of dishes, from Meh'shi Sfeehah b'Dja'jeh (Stuffed Baby Eggplant with Roasted Chicken) to the colorful and refreshing Mish Mosh m'Fis'dok (Cold Rose Water Syrup With Apricots and Pistachios).
"Many recipes call for rose water or orange water, and that separates us from other Mediterraneans, like the Greeks, who use honey," Abadi continued. "But I think probably our use of tamarind most distinguishes Syrian cuisine from others in the Middle East."
The rich tamarind sauce called ooh, a staple in the Syrian kitchen, is made from the pods of the tamarind tree. It is dark in color and lends a unique tart-sweet flavor to such dishes as Dja'jeh Mish Mosh (Sweet-and-Tart Chicken With Apricots) and Meh'shi Kusa (Stuffed Squash With Sweet-and-Sour Tomato Sauce). Presentation is key to the Syrian table.
"We're definitely concerned with how the table looks and that all the food is presented colorfully," she said. "What's nice is to have many little tastings, not just have one thing, and we like to have plenty. There will usually be several main dishes, on the average at least three or four, with a rice and a vegetable stuffed dish and maybe a noodle dish. The maazeh [appetizers] are colorful and done on little plates with lots of different shapes and sizes."
Most Syrian dishes, Abadi said, are easy to prepare.
"It's peasant food, a home-cooking thing. The dishes are long cooking, but, except perhaps for the pastries, which require more time and skill, they are not that difficult to do."
Case in point, Dja'jeh b'Ah'sal (Chicken With Prunes and Honey), a perfect choice for Rosh Hashanah.
"We use prunes, as well as apricots and dates, not only for their sweetness," Abadi notes, "but because they are round, they represent the cycle of life."
Tired of the same old honey cake? Try the more exotic Ka'ikeh b'Ah'sal (Honey Cake With Sesame Glaze), rich with tahini and sesame seeds, which, Abadi tells us, are used on Rosh Hashanah along with poppy seeds to represent an abundance of good deeds.
Dja'jeh b'Ah'sal (Chicken With Prunes and Honey Sauce)
2 cups pitted prunes, soaked in 1 cup cold water for 15 minutes
1/4 cup honey
1 teaspoon ground cinnamon
Chicken
5 to 5 1/2 pounds chicken pieces (white and dark meat), skinned
1/4 cup olive oil
1 cup finely chopped yellow onions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Three 3-inch cinnamon sticks
2 cups cold water
To Serve
1 cup blanched whole almonds, toasted in a dry skillet over medium heat until golden
Prepare the sauce. Place the prunes and soaking water in a small saucepan. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Add the honey and cinnamon. Mix well and simmer until the prunes absorb some water and soften (they should be soft yet retain most of their shape), about five more minutes. Remove from the heat and set aside.
Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
Heat the oil in a large skillet over medium-high heat and cook the onions, stirring, until golden and soft, three to four minutes. Add the chicken pieces and brown, cooking for two to three minutes on each side. Add the salt, pepper, cinnamon sticks and water, stir well, and bring to a slow boil over medium-high heat. Pour the sauce over the chicken. Reduce the heat to medium-low and simmer, covered, for one hour.
Uncover the skillet and cook until some of the excess liquid cooks off and the sauce has thickened to a gravy-like texture, an additional 20-30 minutes.
Serve on large platter, garnished with toasted almonds.
Ka'ikeh b'Ah'sal (Honey Cake With Sesame Glaze)
Cake
4 large eggs, lightly beaten
1/3 cup tahini (sesame paste)
2/3 cup honey
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
Glaze
2/3 cup honey
1 tablespoon tahini
2 tablespoons sesame seeds
Preheat the oven to 350 F.
Prepare the cake. Combine the beaten eggs, tahini, honey and vanilla in a large bowl until smooth.
In a medium-size bowl, combine the flour and baking powder. Add to the wet mixture and mix well.
Pour the batter into a greased 9-by-13-inch baking pan or 9-inch Springform pan and bake until a toothpick or knife inserted into the center comes out clean, 25-35 minutes.
When the cake is ready, remove from the oven and allow to cool for about 45 minutes. With a knife, loosen the edges of the cake. Place a large plate on top of the cake pan and flip the pan upside down.
Prepare the glaze. Combine the honey and tahini in a small saucepan and cook over low heat until blended to a smooth consistency, four to five minutes. Add the sesame seeds and mix well.
Remove from the heat and immediately pour the hot glaze over the top of the cake, allowing the glaze to soak in. Let cool for 30 minutes.
Cut into diamond shapes about two inches long and 1-inch wide and serve at room temperature. Do not refrigerate.
Wonderful book for yourself or to give as a gift.......2007-07-16
This my favorite housewarming gift. No Jewish home (Ashkinazi or Sephardic) should be without it. Before I cooked one dish I sat down and read all of the lovely stories first and then went on to make many of these wonderful dishes.
My personal favorite is the pistachio cookies for Passover.
Excellent and Easy to Follow.......2003-02-20
I haven't made a bad meal yet and my fiance is happy.
Fun to read, but the recipes are flawed.......2002-10-23
I enjoyed reading Ms. Abadi's book. Since I am Syrian-Jewish, I compared many of her stories to my own family. in addition, she quotes some people that I know. Unfortunately, however, the recipes are not reliable. Since the author's grandmother spent many years in Oklahoma, where Middle Eastern ingredients were not available, she relied on substitutes such as Worcestershire sauce which we do not use.
Every family cooks their own way. However some of the recipes will fail completely. For example, the Kibbe Nabilseeyah. The dough calls for 5 Tbs. water which is way too little. I would advise anyone who is a serious cook to wait for the second edition. This will give Miss Abadi a chance to correct the errors.
A Fistful of Lentils.......2002-06-06
This outstanding book deserves at least 10 stars! It rates as one of the best cookbooks I own. The recipes are carefully and beautifully written, as well as delicious. I feel as though Ms. Abadi is standing in my kitchen, by my side, as I prepare each recipe, making sure that it tastes just right. Buy this book, you will be very glad you did.
Product Description
277 pages
Book Description
In 1813 Charles James Mason gave the public just what they needed, patenting his "ironstone china." This durable yet beautiful dinnerwarewas stronger and less expensive than the china that then dominated the market. And its white, unadorned base soon became popular as a canvas for decorations such as Flow Blue, Mulberry, and Copper Lustre, especially the Tea Leaf motif. This pictorial and collectors' guide provides an alphabetic listing of all known shapes and their makers, illustrated with more than 700 color photographs to help easily identify pieces and show the ironstone in detail never seen before. Collectors will find this cross-referencing tool invaluable. Included is also a miscellaneous chapter, which brings to new light the unusual and hard to find pieces and a section devoted entirely to children's sets. Color photographs of makers' marks are identified and dated to aid those wishing to date their pieces.
Customer Reviews:
A good guide for novices..........2006-11-27
This is a surprisingly comprehensive overview for such a small book (173 pages). Decent photography shows the shapes, makers' marks and various decorative motifs that are traditional to white ironstone. The pricing guide is helpful and the bibliography will help expand your interest.
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