The Kelloggs Cookbook 200 Classic Recipes for Todays Kitchen
September 12, 2009 by Classic Recipes · Leave a Comment
The Kelloggs Cookbook 200 Classic Recipes for Todays Kitchen
Celebrate the 100th anniversary of Kellogg with this attractive cookbook, featuring over 200 all-time favorite recipes. Kellogg+s has been an American household brand for a hundred years. THE KELLOGG+S COOKBOOK will commemorate the history of this remarkable brand with recipes and images culled from the extensive Kellogg Co. archives. Vintage art created for Kellogg Co. by famous American artists will conjure up fond memories, while contemporary food photography will showcase simple recipes for everydaycooking. Favorites such as All-Bran Muffins, Double-Coated Chicken, Good +n+ Spicy Meatballs, and the famous Rice Krispies Treats are as popular now as when they were first introduced by the Kellogg Kitchens in the 30s and 40s. New recipes by well-known chefs show that Kellogg+s products are classics that everyone loves. Each recipe will come with nutritional information and the book will offer menus designed to help readers make easy family meals.
User Ratings and Reviews
4 Stars good old recipes
this cook book has some of the best recipes I remember from my childhood. It is a trip down memory lane of some of the fun good tasting recipes my mother used to make. With the high cost of the recession it is good to see recipes made with inexpensive good tasting cereal. The book also has many memories of old time Kellogg ads and other memorabilia form the past 100 years of making cereals. Enjoy the nostalgia and memories of the way food used to taste like. Have some fun in the kitchen.
4 Stars Cereal is not Just for Breakfast Anymore!
Who knew that you could make a souffle’ with Cheez-Its? How about doughnuts with Rice Krispies? Did it ever occur to you to make a potato casserole with Special K? Well, thank goodness for Kellogg’s! Not only have they helped with breakfast since 1894, but they have helped shape many of our “staple” recipes in America.
Included in this book are some of the classics including the All Bran Muffins, Rice Krispie Treats, Chocolate Scotcheroos, Crispix Mix, and Crispix Mix Sweet Minglers. Also included are recipes that most of us have never thought of including: Rustic Rhubarb with Vanilla Almond Tart, Lemon Cake, Stuffed Potatoes, Veal Cordon Bleu, Chicken Vegetable Crepes, and Crisp Orange Baked Chicken.
If you are looking for some new recipes with ingredients that you easily have on hand, give this book a try. The book includes many full color photographs, and nutrient information at the end of the book. Enjoy!
5 Stars Over 200 recipes culled from company archives
That THE KELLOGG’S COOKBOOK appears this year is no accident but by design; for 2006 marks the 100th anniversary of the Kellogg Company, and to celebrate here are over 200 recipes culled from company archives. Yes, dishes all rely on a Kellogg product for its main ingredient - so here you’ll find Rice Krispies Treats, All-Bran Muffins, and other past favorites such as a Summer Squash and Chilies Bake which uses Rice Krispies for its topping, Chicken Italienne using Kellogg’s Corn Flakes, and even a Salmon and Lemon Pate using Special K. The equal display of savory and sweet dishes proves Kellogg has more on its mind than dessert, while the inclusion of contemporary and vintage photos makes for an appealing, attractive presentation.
Diane C. Donovan, Editor
California Bookwatch
4 Stars good addition to my cookbook library
Who knew there were so many other uses for corn flakes and rice krispies? This cookbook gives great recipes for using corn flakes to bread chicken and fish and to make desserts and other breakfast items. I feel that it’ll come in very handy for years to come since we always have cereal in the house.
Weight Watchers Stir Fry to Szechuan 100 Classic Chinese Recipes Weight Watchers Library Series
September 8, 2009 by Classic Recipes · Leave a Comment
Weight Watchers Stir Fry to Szechuan 100 Classic Chinese Recipes Weight Watchers Library Series
Americans love the taste of Chinese food but worry about its high fat and calorie content. Thanks to Weight Watchers Stir-Fry to Szechuan, youll be able to enjoy the tempting flavors of Chinese dishes without the guilt! Stir-Fry to Szechuan takes a fresh look at classic Chinese cuisine. The result is a satisfying and healthy collection of flavorful dishes from Grilled Garlic Shrimp and Kung Pao Chicken to Curried Fried Rice and Red Cooked Pork with Pineapple.Youll find complete up-to-date Weight Watchers nutrition information with every recipe, along with at-a-glance icons that help you identify microwavable, one-pot or make-ahead dishes. Its all packaged in a fresh, contemporary cookbook design including full-color photographs of featured dishes. And best of all, with the Weight Watchers name, you can be assured that every delicious recipe our high
User Ratings and Reviews
5 Stars Weight Watchers Stir-fry to Szechuan
A wonderful cookbook, full of recipes that anyone can make. A taste for everyone…ever wonder how to make a low calorie Kung Pao Chicken?…well it’s in there. It’s an excellent way to get vegetables into your meals too. Real Chinese food has Chicken and Beef as accompliments…veggie and rice/noodles are primary. This book has both ways to calculate your weight watchers needs, points and exchanges. I highly recommend this book. Nothing dull here!
4 Stars Great so far!
My husband and I have tried 4 recipes out of this book so far, and all 4 were a big hit. One in particular — curried shrimp with noodles — was really good and we have made it 5 times already. You really wouldn’t know it was “diet food” unless you saw the book title. I’m only giving it four stars just because I haven’t tried most of the recipes yet. But so far, very good, and the format of the book is great too!
5 Stars Single best cookbook I own
I usually consider a cookbook a success if I find a handful of recipes which I will continue to use. I have already tried 11 recipes from this (comparatively) small book and plan to or have already reused most of them. This is a real find for Chinese food lovers watching their diets, but it’s also recommended for anyone who enjoys cooking Chinese food.
5 Stars It won over this skeptic
This is a fabulous Chinese cookbook, not only for Weight Watchers members but also for those interested in the taste of Chinese cooking without all the extra fat and calories. Being a Weight Watchers member, I was a bit skeptical that the lower-point recipes would be flavorful and satisfying, but I am now a believer. The egg drop soup is so much more delicious than anything I’ve ever eaten from a take out restaurant. It is a light soup with some unexpected flavors, such as black mushrooms. The Kung Pao Chicken recipe was much better than many ‘regular’ recipes I’ve tried. I love to cook Chinese dishes at home but I’ve never succeeded in getting them to look or taste like something from a restaurant, until now.
I would recommend this title to anyone looking for a good basic Chinese cookbook and would encourage any Weight Watchers members interested in moderate point, yet delicious recipes to buy this book!
Best of the Best from Calling All Cooks Cookbook The Most Popular Recipes from the Four Classic Calling All Cooks Cookbooks
September 2, 2009 by Classic Recipes · Leave a Comment
User Ratings and Reviews
5 Stars The Best
This yellow ‘Calling All Cooks’ cookbook is wonderful. My sister gave it to me for my birthday several years ago. Now I am trying to buy the set of 4 for each of my daughters. If they have these they are all they will ever need!!!Calling All Cooks
These books have ingredients that you use on a daily basis, not the kind that you have to go out and buy for one recipe and then never use it again. These are just some good ol’ recipes from some Southern women that REALLY KNOW HOW TO COOK!!! And there are great dishes of all kinds in each book. If you are considering buying them…you better be quick, because I think whatever few that are left will be all there is!
I carry different dishes to church when meet and then eat and I have someone always wanting the recipe. You will be glad you bought one when you get it and see all the yummy recipes that are in it!!
5 Stars Calling All Cooks
If you are looking for a cookbook with old fashioned, time-tested, basic recipes, then look no further. This book is full of recipes handed down from generation to generation. All ingredients are readily available in your neighborhood grocery store with no need for a run to the gourmet or specialty shop.
By purchasing this book, you are also supporting a very worthwhile organization. The Telephone Pioneers of America have been the main volunteer services group within the various companies of the former Bell System for over 125 years. The Pioneers constantly give of their volunteer hours in their local communities helping those in need. I am proud to be a Pioneer and also proud to have worked on the cookbook committee that brought you this book.
I hope you enjoy it!
The Little New Orleans Cookbook Fifty Seven Classic Creole Recipes That Will Enable Everyone to Enjoy the Special Cuisine of New Orleans
August 10, 2009 by Classic Recipes · Leave a Comment
Want to capture the cuisine of New Orleans? Here it is! Now you can re-create that special Crescent City magic right in your own kitchen.
In the same manner and style of The Little Gumbo Book, author Gwen McKee presents fifty-seven classic New Orleans dishes, with entertaining notes and stories woven throughout. All are popular favorites that originated in, became famous in, or simply are enjoyed in New Orleans.
In clear presentations that include microwave, low-calorie and substitution suggestions, there are easy methods for Shrimp Creole, Crawfish Etouffee, Remoulade Sauce, Seafood Gumbo and Blackened Redfish, as well as a way to prepare Perfect Boiled Shrimp
Classic German Cookbook 70 traditional recipes from Germany Austria Hungary and Czechoslovakia shown step by step in 300 photographs Classic Southwater
August 6, 2009 by Classic Recipes · Leave a Comment
Full of hearty and nourishing recipes brimming with variety and flavour, this evocative and inspirational cookbook will delight all those new to the traditional cooking of Germany and Central Europe and introduce surprising new recipes to those who have already enjoyed the richness of this classic cuisine.
The Marshall Fields Cookbook Classic Recipes and Fresh Takes from the Fields Culinary Council
July 4, 2009 by Classic Recipes · Leave a Comment
The Marshall Fields Cookbook Classic Recipes and Fresh Takes from the Fields Culinary Council
User Ratings and Reviews
5 Stars ONE OF THE MOST MEMORABLE BOOKS!!!! MUST HAVE FOR ANY COLLECTION!!
This is one of the best cookbooks that I have in my massive collection. There is not a better way than to remember this iconic store by this cookbook. Each beautiful page has both delicious recipes and the rich history that MARSHALL FIELDS will always be remembered for. I have so many of these cookbooks to give away in the future or to keep for myself. THEY ARE JUST SUCH GREAT KEEPSAKES. From the classic recipes to FRANGOS, and then to the newly formed MARSHALL FIELDS CULINARY COUNCIL’s recipes this cookbook will not disappoint. One of the best buys for anyone whether you are a die hard FIELD’S fan or are new to the drama of current times, this is one cookbook that nobody should pass by for any cook or cookbook collector. I MISS YOU MARSHALL FIELDS!!
5 Stars A tribute to a Chicago institution
This cookbook is so much more than a book of recipes. It has so much history and photos of the State Street Marshall Field’s Store. An institution that had stood for many years before being bought out by Macys. The pictures are fabulous and the recipes are ones that can be used in anyone’s kitchen. A wonderful memory of another time and place. Well done, Marshall Field’s!
5 Stars Marshall Field’s Cookbook!!
Marshall Field’s Walnut Room is remebered as THE place to have a “grown up” little girl birthday party. And, as I grew older, it became a favorite restaurant to have luncheon on shopping days in Chicago. However, I never thought they would relinquish the recipes for their wonderous dishes, but her they are and more. Marshall Field’s Cookbook, besides having recipes for all the favorites, is beautifully llustrated, and has interesting narratives that make this book “a good read” too.
The Classic 1000 Indian Recipes Classic 1000 Cookbook
June 4, 2009 by Classic Recipes · Leave a Comment
The Classic 1000 Indian Recipes Classic 1000 Cookbook
In most people’s minds, there’s a lushness to the flavors of India: all that spiced curry sauces that smell like incense when they’re cooking and thick, flavorful chutneys in an amazing variety of colors, tastes, and textures. Foulsham’s series brings the many moods of Indian cuisine to European and American cooks. Recipes use ingredients you don’t have to order from Bombay and utensils you already have in the kitchen.
User Ratings and Reviews
3 Stars Easy to follow, but it doesn’t taste authentic..
I tried three classic Indian recipes off if this book and none of them tasted “great.” Of course, it was good but I didn’t think it was great. They do recommend adjusting amount on some of the ingredients to your taste, but it is extremely hard to do when you are using over 10 spices. I was just a little disappointed in the results.
5 Stars A lot of recipes in this little book!
I own several Indian Cookbooks but I couldn’t resist this one. What the other books don’t cover in recipes - this one will! Pretty simple to use - some pics throughout. (can’t expect 1000 pics in a book). I’ve tried 5 or 6 recipes now and it’s the one I turn to first when I want to try a new dish. So far, everything I’ve made turned out good!
5 Stars Great Indian Cook Book!
I bought this book for my wife, well actually she asked me for the book. Anyway, she has been cooking a lot of recipies from it, and all I can say is WOW! The food is great! GET THIS BOOK!
5 Stars Great all around Indian cookbook
I was looking for a recipe that matched something I had in a restaurant and it was in this book. I love Indian food and this book has it all.
5 Stars Excellent for those who know Indian cooking techniques!
This cookbook is ideal for those who’ve watched their Indian mothers prepare meals but need some help in determining “exact measurements”. The book does not describe technique very well, but after having seen my mother fix meals hundreds of times, I didn’t need much instruction in technique. I needed help in ingredients and amounts. I modify the recipes in the book a little to more closely mimic my mother’s cooking and have learned some new things along the way. I’ve found that many of the foods I grew up with in the cookbook turn out very well!
The index is a little difficult to sort through since various Indian foods have different names. Be patient!
Best of the Best from Bells Best Cookbook The Most Popular Recipes from the Four Classic Bells Best Cookbooks Best of the Best Cookbook Best of the Best Cookbook
June 1, 2009 by Classic Recipes · Leave a Comment
Bell’s Best cookbooks, with over 6,000 outstanding recipes, have been condensed into one cookbook, with 429 of the most exceptional recipes to be found anywhere! Included among the recipes are fascinating facts and illustrations that show the development of the telephone.
User Ratings and Reviews
5 Stars Best of the Best…
This cookbook is everything that I wanted and more…I like the fact that the recipes are easy to follow and most of the ingredients are either already in your pantry or not hard to find at your local grocery stores…Good old fashion recipes for those who like down home good cooking…
5 Stars Little cookbooks are good, too
Since I have most of the original ‘Bell’s Best’ cookbooks, I wondered if I needed this ‘Best of the Best’. I do need this cookbook. It’s so easy to find the recipes and so much easier to handle. Really am glad I got this one.
5 Stars Dishes to grace any dining occasion, please any palate, and satisfy any appetite
The TelecomPioneers of Mississippi have published a series of four volumes of cookbook recipes, beginning with “Bell’s Best” in 1981, followed by “Bell’s Best 2″; “Savory Classics”; and “Bell’s Best IV”. The accumulative total of these four previously published cookbooks adds up to more than six thousand recipes! Now available from Quail Ridge Press is their fifth cookbook volume, “Best Of The Best From Bell’s Best Cookbook” which is a distillation and compilation of 429 recipes taken from the previous four volumes of the ‘Bell’s Best Cookbook’ series and presented along with informative and fascinating historical facts and illustrations showing the development of the telephone over the years from its inception with Alexander Graham Bell’s initial transmission over a telephone line to his assistant Thomas Watson, down to the touch tone and cell phones present day. This outstanding compendium include recipes for beverages and appetizers; breads and breakfasts; soups, stews and chilies; salads; pastas and rice dishes; meats; poultry; seafood; cakes; cookies and candies; as well as pies and other desserts. Of special note is the chapter devoted to equivalents and substitutions. From an Almond-Bacon Cheese Dip; to Chicken Tortilla Soup; to Fruit Salad with Apricot Dressing; to a Sausage Rice Casserole; to Barbequed Shrimp; to Crushed Pineapple Cream Cake; to Old-Fashioned Chocolate Fudge, these are dishes that would grace any dining occasion, please any palate, and satisfy any appetite. “Best Of The Best From Bell’s Best Cookbook” is a welcome and recommended addition to both personal and community library cookbook collections!
Diane C. Donovan
California Bookwatch
5 Stars Mississippi girls know how to cook!!
I grew up in Mississippi and have since traveled and lived all over the world. Trust me, unless you are a total foodie (heck, even if you are- I am and I STILL like these recipes) you will adore this cookbook. If you are trying to master regional southern cookery this is a WONDERFUL place to start. Real recipes from real people- this is the everyday food of Mississippi. If you want some of the more refined food order this (because it’s great) but also order Southern Sideboards from the Junior League of Jackson, Mississippi. Together they make a wonderful set as a gift!
4 Stars Best of the Best
Okay, when I saw this Cookbook, I just had to have it. I have the Original Bell’s Best cookbook. I was thrilled to see a compilation of all 4 cookbooks combined. I bought copies for some relatives of mine as well. The Bell’s Best are well known here in the south (at least I think they are). I only wish there were more recipes added. It could easily been made a much bigger cookbook, esp. since the other Bell’s Best cookbooks are hundreds of pages in length. I guess this will leave room for sequels so others can enjoy these recipes as much as I have!
Anthony Bourdains Les Halles Cookbook Strategies Recipes and Techniques of Classic Bistro Cooking
April 28, 2009 by Classic Recipes · Leave a Comment
Anthony Bourdains Les Halles Cookbook Strategies Recipes and Techniques of Classic Bistro Cooking
A celebrity with a high-profile position as executive chef at New York bistro Les Halles, and bestselling author of Kitchen Confidential and A Cook’s Tour, Bourdain doesn’t intend to break new ground. The dishes do exactly as the subtitle notes and include such solid classic fare as Onion Soup Les Halles, Steak au Poivre, Boeuf Bourguignon, Coq au Vin and Chocolate Mousse. Nearly all recipes are within reach of competent home cooks, and those that are more complicated or time-consuming—Bouillabaisse, Cassoulet and Roulade of Wild Pheasant—are thoroughly spelled out to calm most jitters. Foie gras, duck fat and dark veal stock are frequent components, but a list of suppliers makes just about every ingredient available. Even though many of the dishes can be found in other cookbooks, what sets this one apart is Bourdain’s signature wise-ass attitude that pervades nearly every recipe, explanatory note and chapter introduction. Profanity adds frequent color. If Aunt Doris would blanche at pearl onions being called “little fuckers,” a cook who prefers boneless meat in Daube Provençal a “poor deluded bastard,” or a person nervous about making these recipes a “dipshit,” this book is not for her. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
User Ratings and Reviews
5 Stars A rollicking cookbook
Anthony Bourdain oversees the New York bistro, “Les Halles.” The restaurant provides classic French bistro dishes–with Bourdain’s humorous commentary. He provides context on the restaurant, some general reflections on good cooking techniques, and–of course–some of the classic bistro recipes from “Les Halles.” All in all, quite satisfying.
He begins by noting that this isn’t really just a cookbook, since many of the recipes are classics and represent little new. However, as he puts it (Page 10): “The book aims to be a field manual to strategy and tactics. . . .” This is exemplified shortly thereafter with his discussion of “mis en place,” literally, “put in place.” He argues that this is critical for behaving like a chef and having good success with minimal stress. In short, it speaks to having all the preliminaries taken care of BEFORE you start cooking, such as getting out utensils, tools, and food that will be used for a meal. If you need to have chopped onions, chop them beforehand so that they are at the ready. My own experience is that cooking is a great deal easier when you have the ingredients ready to add at the proper moment, rather than waiting for the moment to prepare the particular ingredient. I have a set of about 10 small bowls, and I put in as many as I need thyme or shallots or garlic or wine or. . . . Then, at the proper moment, bingo, I add the amount that has been pre-measured.
At the outset, he discusses some basics, such as knives and stock. On the latter, I know that as I moved from bouillon to stock, my dishes got a lot tastier! So his discussion of how to make stock is a big help to anyone who wants to add a higher level of taste to their dishes.
But it’s the recipes that I especially enjoy when looking at a book such as this. . . . One of the soup recipes is Onion Soup Les Halles. I’ve been able to make decent French Onion Soup. But this recipe exposes a weakness in my past technique–not using stock. I would use the cheaper bouillon, and that will not provide the great taste available when using stock.
A great dish is Coquilles Saint-Jacques. I have made it before and it was fine, using my old recipe. But this is a better tasting version, I realized as I compared recipes, because of Bourdain’s use of stock and champagne. With this recipe, I have upgraded my cooking of this dish considerably.
Another favorite dish for me to make is Boeuf Bourguignon, a wonderful beef stew. You can use the most miserable piece of beef–and by cooking with the right ingredients over time, it becomes a tasty dish. And as the author notes, the dish is as good or better as a “left over.” His version is close to the recipe that I have used, but the end product is delicious whichever way one goes.
So, a nice visit, via the written word, to “Les Halles.” If you are interested in classic bistro cooking, this is a fine source.
5 Stars Awesome, Fun, Cookbook
I received this cookbook for Christmas and I read it cover to cover that same day. I love the no-nonsense approach to food and eating (all the pictures of the food are actual dishes that were eaten, no food stylists) as well as the humor to be found in every page (when the serving size reads “4 fat bastards” you know this is a good book). I have always been a fan of Bourdain through his tv shows and the infamous Kitchen Confidential, and I believe that anyone else who already likes this guy will enjoy this cookbook even if you don’t make any of the recipes.
That said, I do believe that the likelihood I will cook even 1/3 of the dishes presented here is pretty slim. Either due to my personal taste, availability of the items (which he does address), cost, and just my typical time constraints, I do not expect that this will become my go-to cookbook. However, I do not think this fact detracts much from the cookbook as a whole. It was made to present the classic French dishes of Les Halles, and going into this I already knew that it would be more for enjoyment than for practical purposes.
That’s not to say, however, that this book lacks practical tips and easy recipes. There are very useful and humorous anecdotes and side notes with many of the recipes, and he makes it a point to mention which recipes are easier to make. The thought and planning that went into this book is clear because all the recipes are easy to understand and written with clear, simple instructions, making any challenging recipe seem easier.
If you are even looking at this page then you must be a little interested, so just buy it and you won’t regret it.
3 Stars Great content, poor package
The recipes are great and I really like Anthony Bourdain’s approach.
My issue is with the actual book/binding. I used to think that hardcovers were inherently more durable. Big mistake - this one began losing pages within 1 year.
5 Stars Anthony Bourdain’s Les Halles Cookbook
Great cookbook. The receipes are easy to read. I’ve tried cooking some of the dishes and they were a hit with a dinner party I had.
5 Stars A must have…
This is a wonderful addition to anyone who enjoys reading cookbooks. I haven’t had time yet to use any of the recipes, but have enjoyed the first few pages of the cookbook. I just got done reading Anthony Bourdain’s Kitchen Confidential and it gives great insite if you enjoy reading his other books or just watching his No Reservation show on Travel Channel.
