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Original Essays | August 21, 2014

Richard Bausch: IMG Why Literature Can Save Us

Our title is, of course, a problem. "Why Literature Can Save Us." And of course the problem is one of definition: what those words mean. What is... Continue »
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    Before, During, After

    Richard Bausch 9780307266262


Customer Comments

GWA has commented on (4) products.

Naked Chef by Jamie Oliver
Naked Chef

GWA, January 27, 2010

Chef Jamie Oliver really does his best to peel away any fear you have about cooking. Laid back cooking. And, he is the master of the "comfort food" genre, hands' down (or, up). His fish casserole is stupendous! I love the way he has you use pots and pans to their fullest (i.e., hard boiling eggs in with your boiling potatoes), which makes his style of cooking easy. He's honest with quantities, and it's great when he says, "just toss in a hand full", or a "pinch of this": those descriptions work great. I haven't had anything turn out bad.
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Vegetarian Cooking for Everyone by Deborah Madison
Vegetarian Cooking for Everyone

GWA, January 27, 2010

I consider this vegetarian cookbook an encyclopedia - full of what you need to know with the support of great recipes and techniques. I have this vegetarian cookbook and one other and that is all a chef-on-a-budget really needs. The professional veggie cookbook to grab and keep.
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(0 of 1 readers found this comment helpful)

The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) by Mollie Katzen
The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)

GWA, January 27, 2010

As I began to change my diet to battle high cholesterol, I began cooking more vegetarian dishes. This is packed full of great recipes which you can further tailor depending on your veggies-on-hand. The gratin recipe is an can do a million things with it. This book really helped convince my tastebuds that eating more vegetables is a good thing in more ways than one.
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(1 of 2 readers found this comment helpful)

Chef Paul Prudhomme's Seasoned America by Paul Prudhomme
Chef Paul Prudhomme's Seasoned America

GWA, January 27, 2010

Paul Prudhomme is very clever in having the cook make up a large quantity of the required dish's spices/herbs (say a third to a half cup), and then he uses it during different stages of the recipe........thereby creating a deep layer of full flavor to unravel as you eat the dish. Very clever and fantastic way to cook.

This cookbook is particularly creative as he travels around the US and picks out recipes which he then converts into his style of cooking. Full of flavor - making everything better than the original recipe.

You do not have to live in Louisiana and have access to that area's food to be successful, although perhaps their local sausage is better than what I can purchase in New Hampshire!

Once in awhile I have used just about every pan and pot in my kitchen in order to tackle his recipes...........but once people taste the outcome, I have plenty of folk volunteering to put my kitchen back in place - as a way to encourage me to put on another Paul Prudhomme dinner.
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