I love this book! I checked it out from the library and can't wait to purchase it. It is a must have for artists who want to use safer, nontoxic, greeI love this book! I checked it out from the library and can't wait to purchase it. It is a must have for artists who want to use safer, nontoxic, greener materials in their art. It is divided into 4 chapters/sections...
* Greening your Studio: talking about product safety and just being safe in the studio, green paints, mediums, canvas and such *Green Recipes: making paints, paint recipes and adhesive recipes * Green Projects: bookmaking, paper-mache, using found objects and other green projects * Green Artist Gallery - info about each artist in the gallery and examples of their green art, it also has a resource guide
Each section had such great information. Often much of the information was things I didn't know, recipes that I could make right now in my kitchen without much effort, projects and inspiration that made me want to create right away.
The book itself is so lovely to look at just thumbing through it. But it is just so full of good information for artist who want to start using green in their studio. You might be able to find all the info online, but I would much rather have it in my studio and use because it just a great book. ...more
I picked this book up at the library and well that was a mistake - a good mistake. Because it made me want to go out and purchase the book right awayI picked this book up at the library and well that was a mistake - a good mistake. Because it made me want to go out and purchase the book right away so I would have time to fall into it the way I wanted...from the moment of reading the first pages I knew it was a book I need to have available in my studio/home always. It is a book for exploring and that takes time...longer then just having a couple weeks of it checked out at the library. But I am so glad I picked it up there so I knew without a doubt this is a good book and will be deeply personal but playful and fun. I can't wait to buy it and jump into ready to explore myself in a different way. Thank you Liz Lamoreux for creating such a lovely book. ...more
Gift giving is a universal custom, but in today's harried world many of us have moved away from the more co
This is from description from publishers:
Gift giving is a universal custom, but in today's harried world many of us have moved away from the more considered and creative aspects of what should be a very personal act. It should be a gesture of love, friendship, celebration, acknowledgment, and thanks. The Art of Giving is filled with inspirational ideas and practical information for the discerning gift giver on how to achieve beautiful, artful, and thoughtful gifts.
Taste, smell, and touch are the pivotal chapters. They draw on our capacity to indulge ourselves and those we love through each particular sense. Each chapter is filled with ideas and tantalizing images, as well as practical information on how to create and present wonderful gifts. Another chapter, on wrapping, will show you how to achieve expert finishing touches and inspired solutions to the most awkward of gift shapes. From handcrafted soaps and homemade potpourri to beautifully wrapped candies and an entire picnic for two, the endless variety of ideas in this book offer something for everyone. Turn to the back of the book for recipes, templates, diagrams, labels, and other do-it-yourself essentials to tell you how to do it all. For anyone who wants to create and give gifts that are more expressive, meaningful, and heartfelt than something grabbed off the shelf or ordered over the phone, The Art of Giving offers a wealth of inspiration and practical advice.
I really enjoyed this book. I enjoyed the photos and the style of the gifts and ideas. The Art of Giving is filled with lots of DIY gift ideas that are inexpensive, attractive and simple to make. Also this is a great book to find ideas for those on your gift list that are impossible to shop for people. The book I previously reviewed about green giving...was good but this book has better ideas that could be implemented with green options. Such as it has tubes covered with paper, photos or postcards. Or gifts wrapped in news paper and then tied pretty ribbon that don't look cheap but look like it was wrapped professionally because the folds are so crisp. Or wrapped with felt and embroidery thread to do simple stitches to close it. All their examples were lovely and I can't wait to try some of them out this year for holiday giving.
The book includes recipes, craft templates and instructions and label templates in the back of the book also.
Some crafts and recipes I want to try and give.... Milk & Honey Bread Infused Brandy Fresh Feet Bath Shoe Bags Sewing Kits (that would be good for men or women) Beaded Coasters Hot Chocolate Cream
Plus MANY MANY more ideas. It is an inspirational book and one I would love to have on in my home to refer to often. ...more
"Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients,
"Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more.
In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.
Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education."
I say if you don't know how to cook at all - first go to Betty Crocker. But if you are ready to move up and beyond then this is the book for you.
I know a lot of people don't like anything Martha Stewart's does. I know she can be intimidating and scary. But this book is fantastic. First and for most the information is amazing. Next the photography is beautiful and supports the information in a wonderful pairing. This book covers some basics but also takes things a step beyond to help you understand how to cook which will ultimately make you a better cook.
The books covers:
* Equipment lists that tell you everything from a loaf pan to a dutch oven to a spider (which is wide shallow mesh skimmer with a long handle great for removing food from hot oil or boiling water). * It gives you a run down on knives and what they do and how to care for them. * Shows how to do basic vegetable cuts and more special cuts like the lozenge which is to cut them into thin slices and then stack the slices and cut into strips. Making cuts on the diagonally to achieve a diamond shape. * The book covers some basic herbs: how to wash, store, cook and few other tips for them. * It has a several pages on just onions. Photos of the different kinds, how to peel, slice, cut, chop, saute, caramelize the various kinds. * Making stock from a basic chicken stock to how to make a consomme or cream soup. It not only tell you how to make them but a glossary of terms and tips. * Eggs - how to boil, poach, coddle, make a frittata and so on. * Meat, Fish and Poultry - It has charts to show what each cut of meat and how to buy. It shows how not only how to roast, grill saute, braise, stew and many other things to create the perfect meat dish but also shows how to tie a roast, stuff a turkey, get charcoal ready for a grill, how to carve a duck and many other techniques. * Vegetables - how to steam, wilt, simmer, saute, grill, make a green salad and many other ways to cook vegetables. It also has a buying guide what to look for, what to avoid, storage and cooking method. * Pasta - how to make fresh pasta, gnocchi, sauce, baked pasta dishes and several other things. * Dried Beans and Grains - how to cook and varieties of beans and grains
* Dessert - how to cream butter, cut butter into flour, make meringue, a souffle, sorbet and many many other things. It include a chart showing a variety of berries and stone fruits
PLUS all that throughout the whole book there are recipes upon recipes....from gourmet to just basic comfort food
Minestrone Soup Squash and Goat Cheese Frittata Chicken Piccata Pan-Seared Strip Steak with Mustard Cream Sauce Buttermilk Fried Chicken Creamed Spinach Herbed Rosti with Wild Mushrooms Glazed Turnips Gnocchi with Basil Pesto Lasagne Cassoulet Rice Pilaf Double Crusted Apple Pie Creme Brulee Poached Apricots Yellow Buttercake with Chocolate Buttercream Frosting
It is a beautiful book with a wealth of information that I think anyone who wants to learn more about cooking and enjoys eating good food should have in their kitchen. ...more
"Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the grea
A description from Barnes & Noble's website:
"Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLEis an essential reference for every kitchen."
I am really really wanting to have this book. Just as I said about the other book by these authors I read - it is AMAZING! It isn't a cookbook but it is an essential reference for the kitchen and every cook. I learned things about seasoning that I would have never thought of if not picking up this book. It will make it easier for anyone to adjust any recipe to fit what you have on hand. I feel it it will help one be more creative and inventive when cooking. It will just make you into a better cooked. I know that there is so much more I would learn from it by having it in the kitchen.
A quote from the first chapter in the book....that I think summed up the book well...
"Flavor is a 'language' that anyone who love pleasures of the palate will find to be well worth mastering. Once you master the language of flavor, you can use it to communicate -- and become a better cook."
The book has 3 sections but really the third section takes up most of the book. The first section is on learning to recognize the language of food. The taste, aroma, how it feels and that x-factor. And then the second sections is maximizing the flavor by communicating the language of food. And then the final section is like the What to Drink with What You Eat book where it is basically lists. It gives lists of herbs, spices, fruit, vegetables, meat, vinegar, oils, alcohols and so on - and then each list has details under it. Such as if you look up artichokes it tells you when they are in season, the weight, the volume and the technique to use with them. (It goes into the weight and volume more also in earlier sections.) And then under it lists every seasoning that goes with artichokes, cuisines that goes them and flavor affinities. Plus with some ingredients there is a little sidebar box that says "Dishes" and it has chefs from around the world tell how a dish they make with that ingredient. Such as the one for artichokes says, "Fettuccine with house-made pancetta, artichokes, lemon and hot chilis -- Mario Batali, Babbo (New York)" and under Skirt Steak there is one that says, "Skirt steak marinated in seville oranges and limes --Maricel Presilla, Zafra (Hoboken, New Jersey)."
I know I won't be able to say enough good things about this book. I just feel it covers so much and gave me such amazing inspiration in the kitchen. And has helped me be a better cook. I checked it out from the library but know I would love to have it in the kitchen all the time! ...more
Publishers Description (I am abbreviating it as it was a little long)
"The most comprehensive guide to matching food and drink ever compiled, by the Ja
Publishers Description (I am abbreviating it as it was a little long)
"The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America’s leading pairing experts...
Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America’s best restaurants, including Alinea, Babbo, Bern’s, Blue Hill, Chanterelle, Daniel, Emeril’s, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa’s, The Modern, Per Se, Rubicon, Tru, and Valentino.
You’ll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters. You’ll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches. Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6. "
I really really want to have this book on my bookshelf. It is amazing. It made me feel so much more at ease about pairing food with not only wine but tea, beer and other beverages. It mostly talks about wine though. It is put together in a way that makes it easy to follow - very user friendly. It is an essential reference for serving wine with a meal.
It not only goes in how to pair food and wine but a little bit of history, geography of wine such as what areas produce what types of wine, it gives how to actually taste wine and other expert techniques.
They had 3 simple rules to follow to when starting out... 1 - Think Regionally: If it grows together, it goes together. 2 - Come to your senses: Let your five sense guide your choices 3 - Balance Flavors: Tickle your tongue in more ways then one.
Of course they explain those rules indepth in the book. And make the process as easy as possible for those of us new to pairing beverages with food or foods with beverages. And it does go both ways in this book to make it very easy. Lets say someone gave you a bottle of Cabernet Sauvignon and you want to make something to go with it. You would look up Cabernet Sauvignon in the book and it has a list of food that go well with it. It has a list of herbs, meats, cheese, veggies, legumes, fruits and just everything you can think of but not only that it also tells you how to cook. Such as it said that Cabernet Sauvignon is good with grilled meats such as hamburgers and beef - braised, grilled, roasted or stewed. It also works the other way if you are serving chicken in cream sauce then it tells you what wine or beverage goes good with it it (Chardonnay - especially a full bodied California). It lists things in general too so if you aren't sure what you are going to do with the chicken yet. I just really loved how easy it was to follow.
As I said above I think this is an essential book for those of us serving wine with a meal. ...more
I had only picked up the magazine a few times when it was out (they are no longer publishing it or publish it now on a very limited basis), but alwaysI had only picked up the magazine a few times when it was out (they are no longer publishing it or publish it now on a very limited basis), but always enjoyed it.
The book is beautifully put together. The format is interesting going room by room, examining what is important in each individual space. It is packed with great photos along with some basic design ideas, tips and suggestions that are helpful no matter what your taste. They illustrate many of the ideas using Domino staffer's homes so not all of the sources are listed which can get frustrating at times if you really want to do a room closely to the example. But it does force you to look through your own home and about to find a look that will not copy but fit your own style. And because of that this book is all about the photos to help you get the creative juices flowing when wanting to redecorate so it is a great place to start gathering your thoughts.
The cons of this book: as I said before not all the resources are listed. The room styles are trendy so probably won't be of use later, but at the same time they are eclectic and some of that style can carry over and the tips won't ever go out of style so will be useful no matter what.
I want this book. I checked it out from the library and renewed it 3 times (the limit). And then several months later checked it out again and renewed it 3 times again. It is eye candy and I never tired of flipping through it....more