Product Description
Twenty years of experience brings you this extraordinary 800 page collection of culinary delights. Included are 1200 kitchen tested recipes with international and regional flair, all written in an exceptionally easy to follow method. Simply Delicious Cooking offers you brilliantly full-color photographs by one of the world's stop food photographers. Contents include appetizers, BBQ, soups, sauces, salads & dressings, pasta & pizza, grains & dumplings, vegetables, crepes, beef, veal, pork, lamb, meatless dishes, cakes, pies, cookies, tortes, ice cream, hot & cold beverages. ... Read more

Customer Reviews (3)

disappointment

This book is so basic, dated and not appealing to me in the least. It was painfully reminiscent of recipes, presentations & photos found in cookbooks of the 70's. Almost nothing in this book inspired me to try any of the recipes.

A complete disappointment for me since one of my most treasured cookbooks is "Simply Delicious", 1994 editiion by Ron Kalenuik where I want to try just about every recipe in the book. I have made many of the recipes which always seem to wow my guests. It really was difficult for me to realize this cookbook was by the same author & chef. However seeing Ron Kalenuik's evolution to attaining the greatness of his later cookbook was very inspiring to me.

Possibly if one is a beginner cook, this might be the book for you.

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Wonderful!
I've had this cookbook for about 17 years.I recall someone stopping by a place where I worked and they were selling it.At the time, I was not much of a cook and still learning how to live on my own and cook for myself, so I picked through things here and there.Since then, I cook regularly and am always looking for something that will become part of our family favorites.This cookbook has provided us with several recipes that we all enjoy and despite all of the other cookbooks I have, I still come back to this one regularly.The Italian meatballs and the pork chops with mushroom sauce are two of our top favorites.

Terrific cookbook
Everything in this book is exactly as the title describes - simple and delicious. It has the best vodka sauce recipe I've ever had. ... Read more

Product Description
A savory collection of recipes from one of America's bestselling chefs—the award-winning Wolfgang Puck, cooking star of Good Morning America and the Home Shopping Network.
        World-renowned for his dazzling Spago restaurants and his Wolfgang Puck Cafes, Puck now brings us this spectacular collection of soups, salads, pizzas, and pastas.Offering inventive twists on our favorite classics, this book provides us with a new appreciation for America's favorite foods.
        Here are recipes for the basics, simple delicious sauces, and easy-to-make pizza toppings.Puck tempts us with such wonderful starters as Roasted Beet Napoleon and Chicken Bouillon with Chicken Herb Crepes and Julienne of Vegetables.He tantalizes us with tangy pizzas, such as Caesar Chicken Pizza.And finally, he presents us with an array of fabulous pastas, including Smoked Salmon Ravioli with Lime-Dill Butter Sauce and tasty Pappardelle with Garlic, Oven-Dried Tomatoes, and Herbed Goat Cheese.
        All of the recipes reflect Puck's lively personality and confident approach to cooking—his passion for fresh tastes, textures, and ingredients.Innovative and delicious, the recipes in Wolfgang Puck's Pizza, Pasta, and More! are ideal for every home chef and food lover. ... Read more

Customer Reviews (2)

Awesome Cookbook
Wolfgang Puck has always been one of my favorite chefs.I purchased his cookware from a shopping channel and while he was demonstrating his cookware he also prepared some of his favorite dishes.I reviewed this book and definitely found some excellent and easy to fix recipes. I hope you enjoy this book like I do!!

Excellent
The best pasta book I have ever used.I have hundreds of cook books and believe me I have tried them all.This is the one of the best pasta books I have found it is easy to use and simple recipes, not difficult ingredients to find and the blend of food is wonderful.The final taste is like Wolfgang was in my kitchen.I really wish he was but the next best thing to him being there. ... Read more

Product Description
An Italian cook book full of numerous delightfully authentic and creative recipes of Pizzas, Salads and Pastas with herbs and lots of vegetables. From traditional Margarita to Terrific Americano the book also has recipes of some classic pastas. Passionate recipes of Ravioli Spinacio with Aubergines to Salmon Pasta it promises a taste that cannot be forgotten.Richly illustrated it is al Dente for any kitchen. ... Read more

Product Description
The Food Lover's Guide To Pizza And Pasta brings together a variety of tasty dishes, not just from Italy as you may expect, but from all over the world.Pizza dough and pasta are so versatile, that you can use them as starters, main dishes, or desserts; for ordinary meals or special occasions.Along with the set recipes, this book also gives you basic dough recipes (both sweet and savory) to which, using your imagination, you can add your own delicious toppings.The recipes are easy to follow and, for ease of reference, the book is divided into four sections: soups and starters, main dishes, beans and vegetables, and desserts. ... Read more

Product Description

"Never trust a round pizza"
-- Todd English

Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.Amazon.com Review
Authors English and Sampson are aiming, with The FigsTable, at the 15 best pizza recipes out of Todd English'saward-winning restaurant, Figs. But to get there--poor reader--youwill have to pass through one impossibly flavorful ordeal afteranother, starting right up front with such basics as roasted garlic,balsamic onions, and fig jam.

You will find the whimsical: Fennel,Watermelon, and Black Olive Salad with Feta Cheese, which comes ofEnglish musing about agro dolce and melon paired withprosciutto. You will find the sublime: Roasted Beets with WalnutGorgonzola Dressing. And in between, you are sure to stop at some verybasic treasures like White Bean Soup, Black Bean Chili, a lasagna toend them all, Sweet Potato Polenta, Roasted Fennel and Shrimp Risotto,and then on into those pizzas to die for.

English uses theMediterranean like a springboard for his flavor imagination. Thiscookbook is his dismount. Any judge would give him the highest pointspossible. --Schuyler Ingle ... Read more

Customer Reviews (10)

Great Seller
Before I knew it, my book had arrived -- in better condition than i'd expected.Lucky me! I definitely recommend this seller.

Amazingly close to a meal at Figs
I've been living in Charlestown for a little over three years now and over that time have come to love and feel at home at both Olives and Figs.This book does a wonderful job of capturing the things I love about Figs.So far I have made several recipes including the pizza dough, mushroom puree, mushroom pizza, portobello burger, and couscous carbonara, three onion risotto, and fig jam and all have been delicious.The standout though has been the White Chocolate Challah Bread Pudding.It is amazingly good at the restaurant and equally sinful at home.I have received so many compliments for this dessert.What is especially wonderful is that they taste identical to what you've had in the restaurant so you won't feel like English is holding back a secret or that these recipes can only be perfected with ingredients that represent the creme de la creme (although good ingredients certainly don't hurt.)

Yes, olive oil, cream, and cheese are common ingredients but if you're watching your waistline it's easy to cut back on these items slightly to make them a bit more healthy.As a previous reviewer mentioned, the pizza dough is great.It has an interesting taffy-like texture and when rolled out thin, bakes up light, crispy and perfect, even on an inexpensive baking pan.

While some of the recipes do require prepping components like a puree or an aioli ahead of time many of these things store well in the refrigerator so you can easily make some components ahead of time.I made the dough, for example, on a weekend, divided into balls that could be stored in the refrigerator and baked them up during the week.The dough also freezes very well.

The only thing I do wish is that they would reissue the cookbook as there are many new pizzas on the menu that are not included in the book.However, this is a small nit as everything in the book is fantastic and easy to master.

Not one of his best
After thoroughly enjoying the Olives cookbook and Olives dessert, I was disapointed at the simplicity of this cookbook. I was expecting moreeye opening dishes from the master ofMediterranean cooking.

honest, easy food
This cookbook is one of my favorites. Right now, the roasted tomato sauce is bubbling away in my oven. Picture this: fresh or even canned plummed tomatoes, sliced onion, olive oil, herbs--simply dump it all in a roasting pan, come back in an hour and you've got a superb sauce. Most of the recipes are this simple: honest, fresh, quality ingredients, simply prepared, with great results.

Todd English would not want to know how many friends have hand-copied recipes from my Figs Table cookbook--his publisher might sue me. I live near Boston, so everyone knows and loves Figs restaurant and the foodies will always spot the book in my kitchen and want to page through it. Inevitably, they will ask for pen and paper to copy recipes. I do think SOME of them actually bought the book.

In addition to the roasted tomato sauce, Olivia's chicken is another recipe I make at least a couple of times a month. I need to buy a pizza stone so that I can try the pizza recipes. I have had great luck with every recipe from this book.
You won't be dissappointed if you buy this book.

Incredible pizza crust and toppings, plus lots more
So far I've mainly made the pizza recipes in this book, but they alone are worth the price.The crust recipe is heavenly and quite easy to make.The dough balls are so light and fluffy after rising that they practically float off the board.They hardly need any working and cook in 6-7 minutes on a baking stone into a uniquely thin, light, crunchy and tasty crust.

One thing to watch out for, however, is that English specifies fresh yeast for the pizza dough.I had trouble finding that, so I used the active dry yeast commonly found in supermarkets, and after one try it worked perfectly.The equivalent measure for the two teaspoons of fresh yeast is one generous teaspoon of active dry. Also, dissolve the dry yeast in the water/oil liquid (at 115 degrees F) just prior to mixing, rather than putting it in with the dry ingredients as specified for the fresh yeast.If there's a fault to the book, it's that English doesn't help you much with substitutions like this that vary from his ideal.

The pizza toppings are imaginative and yummy, and can inspire you to create your own.English tends to be a bit minimalist, however, so we sometimes increase the cheese and some other topping ingredients.

I've also made the white-chocolate challah pudding, which lives up to its billing as"sex on a spoon".Be sure you have plenty of people to share it, however, or you'll wind up with a big pan of incredibly delicious but super-rich pudding calling to you from the fridge for days.

It's a uniquely great cookbook.I look forward to working through the other recipes. ... Read more

Product Description
World’s Greatest Pasta Recipes...in fact...Hundreds and hundreds of recipes to choose from!! From White Lasagna with Mushrooms to Inside Out Ravioli…This recipe eBook has everything you could ask for. It offers the best recipes available on the internet and a very low price. And with 182 PAGES and hundreds and hundreds of recipes...you are sure to find a ton of great recipes that you will love in this eBook. This is a Pasta lover's delight!!! ... Read more

Customer Reviews (1)

The Best
This is the best pizza book.I was in italy all summer, checked out the bookstores there for the best pizza book.This is it!Other books are junk, and tell you combinations of toppings and junk to put on pizza, without even telling you how to make dough or sauce, what a waste!Make your own dough, make your own pizza! GOOOD!

Nice pictures too. ... Read more