THE best collection of recipes have ever owned.
924975
We have as yet to find a recipe we don't like in this collection. Everything is DELICIOUS, easy to create with readily available ingredients. The plan book is essential nutrition information written in laymen terms. I would recommend purchasing it as well. The THM lifestyle is easy, delicious and so healthy!
163486
Like many I collect cookbooks.. I've got dozens I've never so much as cooked a single recipe from.  Others that I've got one that I return to again and again. And a precious few that are my standards.  My go to book...

Well this is the new standard. Broken down by traditional dish, this book teaches step by step with detailed instructions on how to reproduce the masterpieces.  And they leave with a dozen suggestions on how to vary it in real significant ways.

I'm not the best book reviewer, but all I can say is this book is one you'll use.  It's a great read with wonderful pictures and delicious recipes.  You love the food and actually learn to cook more confidently.
3881724
What an amazing collection of books!  If you're looking for the best cookbooks on the planet, or just an amazing food themed coffee table book, then you're in the right place.  The recipes are excellent the pictures are even better. To top it all off, Thomas Keller has some great paragraphs of special advice on most all recipes on pitfalls to avoid and how to get your dish to turn out perfectly like a chef.  These books have some great insight and tricks on how to improve your cooking and baking that can't be found anywhere else.

If you found this review helpful, please click "Yes" below, then you'll be helping someone too!  Thank you for your click!
2675156
This recipe book has all the favorite recipes.  They are attractively displayed and accurately produced.  I have tried many of the recipes (even though I have "old" ones from previous sources) and they have been successfully made. I ordered more copies to give as gifts.
3862976
This is, hands down, my favorite cookbook I own. At this point, I've cooked about 15 of the recipes and every single recipe is great. Not just good, great. Not that "oh yeah, that was nice" and then you never make it again kind of book, but a book you'll litter with post it flags, one that will be stained from holding over the stove, and worn on the edges from constant use. This is good, hearty food. Some of my favorites are the fried chicken, the chicken thighs with white wine and herbs, the pork chop with shallots and apple cider vinegar, the cuban pork, and the pan roasted eggplant. It's all roll your eyes back and "mmm" food. Better yet, these recipes could not be more simple or easy to follow. The measurements are always spot on, the ingredients are easy to find in your average grocery store, and there aren't 30 ingredients for each recipe. It's stuff you likely already own or will get fresh at the market that week.

I rave about this cookbook constantly. So when's the next one guys?
2937470
Hands down, this book is the best volume for anyone who has an interest in cooking vegetables.  The book is gorgeous.  It is assembled with attractive pictures, easy-to-understand text and a well designed layout.  The recipes are extensive, and every one that I've tasted has been exemplary.

If you ever run across a used copy of this book at a reasonable price, snap it up.
3961605
This cooky book IS my childhood. It has recipes in it no other cookie book has...Or at least not the several hundred I looked through when I worked at a bookstore. Actually I've been looking at books for some of the recipes for years, since before I could read. Never found them ANYWHERE else, even online. So many yummy recipes in this treasure, even pfeffernusse, light AND dark, marzipan cookies, and so many more.
4136135
An amazing collection of easy to follow, mouth-watering recipes augmented with photos and recollections of the great times had down on Tate Street back in the day. The Hong Kong House was legendary for their great food and now those dishes can live forever in your memory and in future meals.

One of the things I don't like about most cookbooks? I cant read the darn things without my glasses. Here the text is correctly sized and easy to read. And the directions are so concise even someone like myself, who knows nothing about cooking, can follow every recipe. Cant wait to try them all.  Get it!
4025637
When I saw the scone recipe that makes just 4 scones, I knew I was going to love this cookbook.  All the recipes are scaled for two, and each includes an explanation of how and why they adapted the various elements to yield a quality result.  This is a complete and wide ranging collection of recipes that will help you avoid the endless leftovers discovered lurking in the back of the fridge.  Well done.  It would also make a good gift for a new couple just starting out.
3675298
If you're looking for food the way Granny cooked it, it doesn't get any better than this treasure.  Using recipe books from a 100 years back and revamping them for modern cooks is pretty genius!  Each recipe shows the original along with the new version so you can see the differences.  Mostly they are simply reformatted for modern cooks and kitchen equipment.  There is a lot in the book about why ingredients at the turn of the century were of higher quality and how to get similiar quality ingredients now.  Wouldn't be without it!  Try the Jenny Lind cake ... makes a great dessert as well as breakfast!
4251778
I can't believe this book is out of print.  My wife and I own a couple of shelves full of cook books, everything from The Joy of Cooking to the Moosewood books and books of regional quisine, such as Turkish.  When we don't know what to cook, this is the book we turn to.  We've never made anything out of this book that we didn't like.
Some of the recipes, as other reviewers have commented, can be involved.  Many are not.  The best part, the food is wonderful and you don't have to feel that twinge of guilt from just having added to the clogging of your arteries.
480656
This is a hands down a collection of great recipes. I have made several recipes, and you can make and enjoy them for dinner after working all day (ie: it doesn't take all day to produce an excellent home cooked meal) and there are plenty of recipes for entertaining that your friends will enjoy (chicken with mushrooms - divine!)  I reach for this book time and time again.  I'm an experienced cook  but the recipes are so clear that a beginner can whip out a great meal.
3251337
Great collection of recipes, well within the grasp of the average cook. Beautiful art. Solid binding. A class offering, from a world-class chef, artist, and human being. Well worth the price.
108032
Betty Crocker has the most wonderful selection of cookbooks - really good cookbooks - that stand the test of time. The "wedding edition" is one of my favorites for presents. I'm always proud to give this.
3311356
I've owned this cookbook for decades, and have given it to friends. Delicious, good-for-you recipes that are fool-proof, every time.
620941
Essential Pepin is a collection of over 700 recipes. Mr. Pepin calls these his all time favorites, and I can see why.

It has sixteen chapters, ranging from soup to desert. The copy I have is an advance copy and did not include the DVD so I cannot review that, unfortunately.

Soups: There are more then two dozen recipes here. Raw Tomato Soup, Hot or Cold Leek Soup, Split Pea Soup with Cracklings, Cream of Lobster Soup, Lamb Barley Soup and many more.

Salads: At least three dozen salad recipes. Including, Spinach Salad with Lemon Dressing, Curried Coleslaw, Warm Cauliflower and Carrot Salad.  I made the Beet Salad in Sour Cream Dressing and it was delicious.

Eggs and Cheese: Fine Herbs Omelet, Egg and Onion Gratin, Tomato, Basil and Cheese Souffle and many more.

Pasta, Rice, Grains and Potatoes: This is a large section with everything from Ziti with Sausage and Vegetables to Broccoli and Rice Stew, Curried Bulgar with Currants and a number of potato recipes as well: Gratin Dauphinois, French Fries, Skillet Sweet Potatoes.

Breads: Broiche, Croissants, Soda Bread as well as Sandwiches and Pizzas.

Shellfish and Fish: Mussels with Saffron Tomato Sauce. Shrimp and Spinach Timbales. Many fish recipes as well. Whitefish to Sole. There's a Frog Legs and Eel recipe for the more adventurous.
I made a wonderful Baked Salmon in Green Herb Sauce.

Poultry and Game: Roast Chicken. Curried Chicken, Turkey Fricassee, Duck Cassoulet and a few recipes for Rabbit and Venison.

Meat, which includes Beef, Veal, Lamb and Pork: Beef Carpaccio, Osso Buco, Braised Pork Roast with Sweet Potatos and I made a wonderful Irish Lamb Stew. This was a big hit with the family.

Charcuterie and Offal: Some really interesting recipes for the parts of meat we don't use enough of; Chicken Liver Mouse, Black Sausage. Hard Country Salami and more.

Vegetables: From Artichokes in Butter Sauce to Zucchini-Tomato Gratin - over four dozen great looking recipes. The Zucchini-Tomato Gratin is on my list to try next.

There are five dessert chapters: Fruit Desserts; Puddings, Sweet Souffles and Crepes; Cakes, Cookies and Candies; Tarts, Pies and Pastries and Frozen Desserts.

There's also a lot of great basic information about buying and storing different foods, about how to make stocks and sauces. This book is over 600 pages and full of many wonderful recipes. Recommended!
860859
The Essential NYT Cookbook is a wonderful catalogue of recipes collected over decades. It conveys an enormous variety of ways to cook a main ingredient: I can't even count the number of recipes for things like beef or chicken.

It is commendable that the author has taken the time to research and collect all these recipes and has done a wonderful job in selecting those that are either truly original or with a touch of creativity and uniqueness.

My only negative critique is that sometimes the recipes are too schematical and give way for error or the need to interpret. This is mostly due to the fact that these recipes were published on the newspapers and therefore had to be edited for efficiency of space. Something understandable but, nevertheless, it is what limits this book from being a culinary legend.