Want more out of BBQ? This is surefire one stop source! 774 pages of BBQ source that is, with info and recipes and techniques and history, with all the regional tricks and traditions covered, explained and recipes provided.

There is grillin under bricks, on a rotisserie, in a pit, smoked, and rubbed and pulled and flamed seared, with hog or beef or oysters,corn, beans, even meatloaf. Then there's brats and burgers and every fixin that goes so well with these.
They're all here. This is truly a source for them all. One doesn't have to travel all over to discover them, just pick and choose on a BBQ journey around the country cooking through this one. Or if you desire to visit a site or region, this even provides the places and addresses to find personally.

I like to try different stuff that I've never had before, so for me thus far I've tried: "Alabam BBQ Chickens with White BBQ Sauce." Who has ever heard of WhiteBBQ? But this is soo good! The horseradish, vinegar sauce is a hit, a triple at least! Also into the ribs, so a marinated in apple cider, with a "Magic Dust" rub really caught my eye and mouth, and you've just got to try the "Apple City Championship Ribs". And finally, a Tuna "London Broil" with Wasabi Cream Sauce. This is fantastic dish with a dry rub, and the contrasty taste of seared tuna with cream sauce is rich and superb, even for squeamish sushi avoiders. And what BBQ is there without dessert, say "Smoked Alaska." This is a treat, not as hard as one would think.

This is such a thorough book it will take many years of grilling to explore all its varieties and offerings, but many of us will and should! There is outstanding bibliography and sources. Join in the fun!

What is so nice about this offering is that each recipe has a suggested menu including drink, which is really unique. All the fixings are included and go so well. There is also great color photos as well as prep and equipment, etc.

It is organized by major burger ingredient, i.e. beef, lamb, seafood, poultry, etc.

Standouts include: "Curry in a Hurry Burgers" "Blue Bird Burgers" (chicken with blue cheese with a delicious Blue Onion Sauce) Mediterranean Burgers (with figs and lamb and saffron and Saffron Sauce) Tropical Swordfish Burgers.

There is even a great Kid-Friendly Section, knowing that kids can be picky eaters at times in their lives.

One hundred ideas to spice up the burger life of any cook.

Kathleen is full of energy and passion on her show and in her cookbooks. And it is contagious! Both for her show and for her approach to dieting and cooking. There is so much good stuff in here, both motivational and cuisine.

Here is a sampling of the good cuisine: Ahi Tuna with Napa Cabbage Salad; Tex-Mex Chicken and Barley Soup with Avocado; Eggplant, Chicken and Basil Stir-Fry; Pork Tenderloin with Lemon Butter Sauce and Swiss Chard; Cashew Chicken; Balsamic Chicken with Pan-Roasted Carrots, Parsnips and Potatoes; Flank Steak, Sweet Potatoes and Cilantro Stir Fry.

We as we get older must watch what we consume (if you're not older yet you will do yourself a big favor to start eating better now) and so we need variety, food that is good for us and good to eat. Chef Kathleen's recipes continue to add variety and great food to my repoirtoie and I'm sure they'll accomplish that for you too.

As with her first cookbook, this one has the bases covered: main dishes, appetizers, desserts, sides, even sauces and salsas and breakfast.

Curry certainly has become an international food, very historic and now spreading from its roots in India and the East all over, with its British, Asian and Polynisian influences and accents.

Madhur easily is recognized as an expert of this cuisine and in her travels around the world has sampled and here collected and modified some of the best curries and accompanying foods for us to cook and enjoy.

This is international in scope and wide in choice of ingredients, so their is something here for all of us. With is spiciness and heat there is wonderful cooling, smoothness of yogurts and coconut milk and fruits. There is wide techniques here represented as well, braising and bbq kabobs and baking, etc.

What I find especially intriguing and so informative is the 26 page introductions which gives a delightful introductive history with illustrations. This informative touch in continued throughout the book, and not just the occasional sidebar, but page intros on topics or techniques or how she cam to find and adapt a recipe. The Special Ingredients and Techniques is vital to any of us new to this cuisine, giving excellent pointers and advice in purchase and use. Only wish was that she included internet sources which is so easy to use and find the really good ones in this way.

I've developed a taste for the likes of: "Lamb Shanks Braised in a Yogurt Sauce"; "Japanese Style Curry Beef"; "Fish Curry with a Half-Ripe Mango"; "Baked Lamb Kabobs(Lagania Sheek) This is outrageously good!); and "Malaysian Shrimp Curry Soup with Noodles." The Basmati Rice with Cinnamon and Saffron is wonderful accompanyment for so many menus.

This is one to explore and venture out into new worlds of taste.

Can a restaurant survive with just great soups! Sure, and so can it's cookbook. This is outstanding selection of interesting ingredients, techniques and creativity, all around that cuisine we call "soup."

What is especially useful about this cookbook's structure is the page heading describing not only the main ingredient, i.e. veggie, beef, etc., but also its fat rating, and dairy free, etc. warning, as well as "spicy" warnings. Many times there is also listed "Variations" recommendations, which gets one thinking about possible modifications and/or new recipe creations of one's own.

This is fun soup cooking and great eating! Try the likes of some of my favorites: "Winter Borscht With Beef Short Ribs"; "Cauliflower Vichyssoise"; "Valencian-Style Paella" (with saffron and lobster and shrimp and baby artichokes); "Yucatan Chicken-Lime" (my absolute favorite which I also spice up with some broken tortilla chips which one can buy flavored these days); and Pot Pie Soups, chicken, lobster,mushroom.

The book is also fun due to great and comical B&W photos and excellent additions such as Periodic Table of Soups and Soup Personals, e.g. "Successful, long-stemmed Wild Mushroom seeks family of Barley, 2-3, 1 cm, for Eastern European soup romance and possibly more. I am athletic, a fungus, love logs, and hate tight spaces."

There is also great sections on ingredients, techniques, and sparse Source listing.

A true Soup Lovers treasure!

Gripped in the anguish of losing three children in a row, Dvorak poured himself into finishing this piece begun earlier at the death of his first infant daughter in 1875. First performed in 1880, the composer must have been deeply touched by the warm reception given him on the Continent and in North America.

Marked by emotional outbursts and then settling into serene pastoral sounds, this work is rhythmic in its movement from choruses to solos to ensembles.

Flowing around a well known 13thC text (by some felt to be da Todi's) concerning the Holy Mother's remorse at the crucifixion of her son Jesus -- this is emminent text and passion.

Such passion and sweet grief, e.g. "Who on Christ's dear Mother thinking such a cup of sorrow drinking, would not share her sorrow deep?"

My favorite turns out to be the popular alto solo "Inflammatus et accensus" "All my heart, inflamed and burning, Savior, now to Thee is turning; shield me in the Judment Day. By Thy Cross may I be guarded, meritless--yet be rewarded through Thy grace, O living Way."

Here performed by Oregan Bach Festival Choir and Orchestra conducted by renown Helmuth Rilling in a 1995 recording, the soloists are wonderful, especially soprano Marina Shaguch and Tenor James Taylor.

Dvorak's passionate work here with accompanying text in German, French and English is wonderful, inspirational comfort and work of serene beauty.

Take a murder and throw in deafness, old flames, jealousy, maintaining a perfect trial record---and you've got a good movie. That this movie does.

A deaf witness, a jealous, ambitious wife of son of Senatorial candidate, potential funds comingling, old romance between Prosecutor and Defense Attornies-- makes one think all the time at potential subplots and outcomes.

For sure I was into the wife of Russ doing the murder, but knew that was too obvious---it had to be someone else. Won't begin to give that away for those who haven't yet seen. Ending was surprise that took me off guard.

Acting was good all around. Martin is excellent.

NM is always been the brand that had class. Its restaurants exude this same characteristic, and as the Foreword proclaims, the brand is about: taste, elegance and flair. These three describe this recipe collection perfectly.

Do not skip the delight of reading the Foreword and Introduction which make place these recipes in the rich history of Mr. Marcus starting and coaxing on the branches restaurant's to their current rich status. Here the branches provide classic and new recipes from ten categories: Soups, Starter Salads, Small Plates, Sandwiches, Salad Entrees, Main Courses, Sides and Condiments, Desserts, Drinks, and Basics.

My actual sampling over time at their instore restaurants has been concentrated on soups, salads and small plates. This has been mainstay of their biz, so it is exciting to see the main courses added. I can tell you firsthand that the likes of the Steak Soup with Tobasco Onions and the Duke of Windsor or Rainbow Trout Sandwiches are just outstanding, as are the salads like the Tuna Pecan Salad.

Again the class they exude in taste, elegance and flair is trademark in each recipe offering. They have been perfected and thus here we receive classics like the Chocolate Chip Cookie, which contrary to all rumors is never sold or refused to be given out.

This is a marvelous, well rounded collection of various world cusines from southwestern to Middle Eastern to French to Asian, with all the trimming and condiments included. The Boursin laced Mashed Potatoes are incredible and the Apple-Red Onion Compote is a phenomenal companion to all kinds of dishes, e.g. chicken, game birds and roasts. Try their tip of using bacon fat rather than olive oil and it will render even superior taste.

This is rich, class cookbook due to unique items, spectacular layout and rich color photos and historic text. Truly a keeper and gift giving item superb worthy of the name Neiman Marcus.

This is truly a brownie experience! More than 100 recipes involving some 62 different ingredients and combo variants thereof. This is brownie heaven!

Brownie the author aptly defines as "a sqare or rectangle of rich, usually chocolate cake often containing nuts or other crunchy morsels; can be chewy, cakelike, or fluffy; thin or thick; frosted or plain' baked or unbaked."

And there you have it, so much to try and then taste.

There is neat section of Health Conscious Brownies, which are the few I've tried so far: Papaya Paradise Browines, Pina Colada Brownies, Luscious Avocado Nut Brownies, and on and on it goes.

There is elegant, and wheel, and non-chocolate, and a brownie orgy extravagance, and "oh, my" is this stuff great!

The author on top of all this brownie creativity does all the illustrations and unique calligraphy.

A treat from front to back, and then some. Try this with cold glass of milk. Now this is living.

Many of us are SB fans, but needed and sought relief for more recipe variety from other sources. Now Dr. Agatston provides more aid, two-hundred of them.

This is worthy collection of "for sure" SB diet met winners for all three phases. Some here are so good, for example in Phase 1 that I continue to make them even now in Phase 3, e.g. Baked Tomatoes with Crab and Smoked Ham Souffle.

There are included special dishes created for the SB diet by famous chefs such as "Joe's Stone Crab" of Miami Beach who offers an unbelievably good "Sweet Onion Dressing" which works on not only salads, but I use it on veggies, fish, chicken, etc.

The desserts are even appetizing and satisfying, such as Peachy Walnut Torte, Apple and Almond Souffle, and even NY Cheesecake.

It covers the menu gamut, from Appetizer to dessert, with great sidebars on questions with answers given from diet users.

This is huge incentive to stay on the menu and shows one how to mix and match ingredients and techniques to even go on and create your own SB masterpieces.