You can cook more than egss...
589138
AHhh..no grease/butter in my eggs and I also cook my sausage and frozen pancakes as well....
947120
I like having other options for cooking, it is quicker but still a bit complicated. Need to use it more and I will become comfortable with it.  I enjoy using it much more than the old fashioned pressure cooker that only does one thing. I like to use the browning setting first. Veggies come out great as well.
2900408
I did enjoy this cookbook, but I own about 200 cookbooks.  I will say I don't refer to this one often, but the recipes I have tried were great.  This is not quite everyday cooking although there are some "traditional" recipes such as his bread pudding that you are sure to enjoy more than "Joy of cooking" or other simple recipe books like that.  Some of the recipes are just too much work to cook, BUT if you want to make them, I am sure they will be good.  I used to "cook big" but since a back injury can no longer do the more complex recipes I used to love to cook.  If you like REALLY GOOD food, this book is sure to please.
3110187
Lots of way to cook with all the ways one may cook.  I have Convection and Induction.  Love cooking with both.  Using less power is a great savings as you cook in a 1/4 of the time.
2695134
I have experience in both commercial kitchens and in a foundry, so I was pretty confident with what I was buying...and the kind of problems some people might have with this product. The key is that with this product, you cook with very low heat, far lower than you think. It's a new way of cooking for most of us, and you need to stay with your cooking....unlike the pots and pans you grew up with, that took incredibly high amounts of heat to produce crude results, these are not 'fire and forget' ware. These are attractive pieces, and my fry pans in particular are as slick and nonstick as any of the toxic alternatives (no matter what kind they are, nonsticks are toxic). You apply the oil cold, you bring the temperature up only high enough to cook before adding food, and adjust in minute increments up or down as needed, and you will have no problems. On my electric stove, 4 on a scale of 10 is as high a heat as I need...my burners *never* glow, not even faintly. For an affordable price, this set is a cleanable, attractive, professional set that produces sophisticated results on a chemically inert, antiseptic surface. Never mind the name Emeril on the side. That's a marketing trick to get your attention. These are made by All-Clad, and the results are simply superb. (For one of the most common negative anecdotes mentioned here and elsewhere: metals are governed by the laws of physics, for which the only explanation is that the cookware received far too much heat - by accident, surely, though i wonder if sometimes it's a poorly regulated stove at fault.) If you like to sear your food, or you have children competing for your attention, or you simply aren't the finicky type in the kitchen, you might need a different product.) But if you want to upgrade your cooking skills along with your cookware, this is a great option to consider.
3343268
Recipes are more complex than the sometimes gourmet cook can use. No recipe is for fewer than 6 servings.
3193595
This book helps you cook the quantity of food you need for one or two.  A good variety of recipes.
1552492
Offers a unique way to cook, changes one's perspective on how things should be done in the kitchen.
2409817
There are only so many ways to do salad, casseroles, and ( insert meat).  I do like that you give regional cooks an opportunity to show off their cooking skills. I enjoy the story of the authors of the recipes, as well as the recipe it self.
300868
This is not a standard recipie book.  It has maybe 12 recipies in it.  More than enough for any one buying this book for the resason that Franklin wrote it. What this is, is a breif, easy to read, manifesto on smoking with an offset cooker.  The book is broken down into several parts:
1.) Beginnings
2.) The Smoker
3.) Wood
4.) Fire & Smoke
6.) Meat
7.) The Cook
8.) Serving & Eating
3337665
I am a little surprised that some people are giving this low reviews because it requires more than just dumping some ingredients into a crock pot and watching a Grey's Anatomy marathon. If that is what you are looking for there are hundreds, if not thousands of books made for that purpose. The idea here is to use the slow cooker to its maximum potential. That's where the "Chef" part comes in. So yes, sometimes there is some prep work, some sauteeing, some adding ingredients at different times. A few of the dishes might require a visit to your local ethnic market rather than the self checkout at Target. But it's so worth it. It's a well put together book with great photos and just the right amount of story to each dish. One of the most unique and exciting cookbooks to come out in some time.
1367529
If you know how to use Cast-iron... better than teflon on many levels
3316260
Some of the recipies in this cookbook require more "prep" time, but in the end it is well worth the effort. My husband and I are still working our way thru the cookbook.
4095374
this grill increase my capacity to cook additional veggies or meat or what ever love it
4622109
Food combinations range from the highly unusual to the completely off the wall, but they do show a creativity that will make you at least consider making the dish. A number of the combinations would possibly peek the interest of a picky eater, but the real strength of the book is to get cooks to think out of the box and be more creative in their choices of ingredients and combinations. Recipes are clearly taught and well constructed for the home cook and while all offering may not cause a hasty run to the kitchen, and there are certainly some combinations I will certainly never make, the book is well worth reading and thinking of food combinations in a new light!
1864879
If you ever have wondered how can you cook asparagus differently then you have  found the right book to teach you, not only is it filled with one amazing baked dished . This time we are served up a double portion to prepare and try out, you will be amazed at both of the exciting ways to make something extra special for family as well as your guests. Give as a gift also to friends and loved ones. Take a copy home today !!
2267126
The authors state that in "the olden days" (my words not theirs) a person cooked so often that they became intuitively good at understanding how the chemistry of food worked.  Since we don't cook as much these days, that level of proficiency is hard to attain.  This book is the solution. Master  50 "secrets" and you are a gourmet!  Okay, that seems a little daunting but you master one at a time.