The Classic 1000 Microwave Recipes
September 16, 2009 by Classic Recipes · Leave a Comment
The Classic 1000 Microwave Recipes
User Ratings and Reviews
2 Stars Not for modern microwaves
This book was a great disappointment. First of all, it is written by a British author and calls for many ingredients and has many recipes that are not well suited for the American kitchen. But most important, it is written using 750 watt ovens as the standard. This is such an old standard. I installed a microwave in October and it is 1200 watts. What a difference that makes. I thought the book was recently published, but it turned out that it was really older than I thought, as the paperback edition publishing date Amazon provides is misleading.
What I don’t understand is why there are no recent cookbooks for the microwave. Every book I’ve perused seems to be more than 10 years old. You’d think someone would write an up-to-date book as a comprehensive guide to the many things you can cook in a microwave (believe me, I’ve experimented since I got mine). But that doesn’t seem to be the case.
3 Stars Fancy recipes
Well the book does teach you how to cook everything in the microwave but the reason I wanted to cook in the microwave is to make fast and very simple meals…I wanted easy recipes not recipes with lots of crazy ingredients. If you want to cook gourmet meals with fresh herbs in the microwave then this book is for you but if you want something simple then pick another book.
2 Stars A bit foreign for US cooks
I was looking for a general guide to some easy, quick microwave recipes. What I got was a book that is a bit more European than I can use. The recipes are not geared toward an American palate. Some would see this as an advantage, but I didn’t find it “the only” microwave book I’d ever need. It calls for obscure(to me anyway)ingredients, many I don’t recognise. I think of myself as a somewhat adventurous cook but most of these recipes do not appeal to me at all. A waste of my money.
5 Stars You don’t need another microwave cooking book
This is the A to Z of microwave cooking. Form starters & soups to Sauces, pickles, desserts and ofcourse main dishes. The recipes are well explained and easy to read. It also has a good collection of microwave tips. If I had known about that earlier, I would not have bought another book on microwave cooking tips 
Pick this up..Its a steal !
The Red Chile Bible Southwestern Classic and Gourmet Recipes
July 31, 2009 by Classic Recipes · Leave a Comment
The Red Chile Bible Southwestern Classic and Gourmet Recipes
The long-awaited companion to The Green Chile Bible, this vibrant collection of rich red chilli recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest ‘fusion’ style. The Red Chile Bible caters to the desires of every chilli cook — from the passion for finding new ways to cook with chilli to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot. Reflecting the modern cook’s commitment to natural flavours and healthy foods, The Red Chile Bible emphasises fresh ingredients and dishes ‘made from scratch’ but the authors have also suggested shortcuts and substitute ingredients to save preparation time, without sacrificing quality or flavour. Providing important practical help for the novice chilli cook, the authors give complete information on the major southwestern and Mexican red chillies, along with tips on buying, storing, and handling fresh, dried, crushed, and powdered red chillies. A glossary and a list of sources are included.
User Ratings and Reviews
1 Star not good
The book was fine and made a great gift. Amazon screwed up not only the order by the credit back to my account.
3 Stars Agh, my eyes
This book definitely focuses more on the “gourmet” side of things, so you won’t find too many of the recipes you’ve come to know and love from that tin shack truck stop off the dirt road in Chimayo. There are still some gems in here, but my single biggest complaint has to be about the fact that the entire thing is printed in red ink. Not dark red, either; bright, vibrant, difficult-to-keep-your-eyes-on-the-page red. I’m sure somebody thought it would be a cute gimmick, but it wears off instantly.
5 Stars I think that this book is a gem among modern cookbooks.
The red chile bible has brought the exciting red chile into my life and I am very grateful to the authors for creating such a masterpiece! I would recommend this bible to beginners and aficionados alike.
The Food and Cooking of Cambodia Over 60 authentic classic recipes from an undiscovered cuisine shown step by step in over 250 stunning photographs using ingredients equipment and techniques
June 7, 2009 by Classic Recipes · Leave a Comment
Ancient Cambodia was a kingdom with an Indian culture, which then expanded into Burma and Vietnam, later becoming a territory claimed by both Vietnam and Siam. As a result, the Cambodian cuisine has Indian roots, with strong influences from both China an
User Ratings and Reviews
5 Stars 100% authentic
Having recently returned from Cambodia and like most other visitors to this stunning country, been seduced by its wonderful cuisine, one of my first tasks, upon returning home, was to trawl Amazon for something to help me to banish the British winter blues. And boy, does this book do that!
Covering everything from soups and snacks to main dishes to desserts, this terrific book has all the recipes that you will need to reconjure memories of your trip. If you haven’t already visited Cambodia, after trying some of the recipes in this book, you will certainly want to.
Contrary to what one of the previous reviewers states, this book does include the most popular recipes but the heading has often been anglicised. For example ‘Amok’ is listed as ‘Fish in Coconut Custard’, Khmer Curry is listed under various guises (e.g. ‘Aubergine Curry with Coconut Milk’). It is also worth noting that the ingredients for many popular Cambodian dishes are often variable, depending upon the region or personal taste, so just because a recipe in the book uses chicken, for example, does not mean that the same dish cannot be made with fish, beef, pork, vegetables, etc. The important thing is to get the spices right.
My only slight criticism of the book is that it fails to highlight the difficulty in securing ‘Prahoc’, a fish-based condiment that is an essential component of cambodian cuisine. The author suggests that it is available in Asian stores but I have definitely not found this to be the case, nor did it appear to be available via retailers on the internet. However, I simply substituted it with the Thai or Vietnamese fish pastes, which are available in Asian supermarkets and this has proved to be effective.
Unlike many cook books, which promise to deliver authentic examples of local food but then fail to do so, when one attempts to follow the instructions, all of the attempts that I have made have been exactly as I remembered them during my trip. Surely this is the best recommendation that anybody can make about such a work. In addition, the instructions are easy to follow and the ingredients used (aside from that already noted)are easy to obtain, either online or at Asian supermarkets.
Do not hesitate to purchase this. I promise you that you will not be disappointed!
5 Stars Excellent overview
Although not an exhaustive compilation of recipes, the dishes chosen are wide ranging enough to get a full taste of Cambodian cooking. I especially like the basic recipes in case an Asian supermarket isn’t nearby, and the full descriptions of pantry items, for confidence when in the Asian supermarket. Also, the author has not assumed unavailability of ingredients, substituting without explanation. The author/chef’s sense of taste is sublime. I don’t feel the need to reduce the sugar or increase the sour flavors, as I do with some other recipe collections. There are a good number of vegetable & vegetarian recipes. One of the best cookbooks I own.
5 Stars Fabulous, but unnecessary if you own Food & Cooking of Vietnam & Cambodia
I already have their first book: Food & Cooking of Vietnam & Cambodia, which I love!, so when I heard there was a new one of straight up Cambodian dishes, I was thrilled to add it to my collection. To my disappointment, though, it is exactly the same book, just minus the Vietnamese portion. Yep, very same photos and exactly the same recipes. Can’t believe they made money off o’ me all over again, and for the very same product! I’m a SUCKA! 
3 Stars Repeat recipes
The recipes are really good, the layout of the book is easy to follow and there are tons of great photos of the dishes and ingredients. BUT…the recipes are exactly the same as the book I already own called ‘Vietnamese Food & Cooking’ by the same author. I wish I had known this before ordering the book (which I am now returning). That’s why I only give three stars.
The Vietnamese cookbook has more background information in the front section, including many pages describing ingredients (with photos) and some tips on preparation. This Cambodian version has much less. There are two things that are included in the Cambodian cookbook that are not in the Vietnamese one: how to prepare bottled prahok for use in cooking and a recipe for Tuk Trey sauce. I just don’t want other people to be disappointed for the same reasons (especially when I was looking forward to this “new” book).
The best cookbooks for the summer and two new vegetarian recipes
June 1, 2009 by Classic Recipes · Leave a Comment
How To Cook The Classics
April 28, 2009 by Classic Recipes · Leave a Comment
There are certain classic meals that just about everyone likes to indulge in every once in a while. Let these video recipes teach you how to cook old favorites such as tacos, macaroni and cheese, clam chowder, chicken wings, beef stew and much more. These comfort foods are great to prepare any time. You can have them as a quick and easy dinner or bring them to a potluck, and they are still sure to be a big hit. This DVD offers recipes for even the pickiest eaters and there is definitely going to be something for everyone.
This product is manufactured on demand using DVD-R recordable media. Amazon.com’s standard return policy will apply.
