Beat Until Stiff Review

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(More customer reviews)I gave this book a five star rating because I am a big fan of light mysteries, the characters being thrown into a homicide investigation, the books with cooks, store owners, moms.....but this one I felt was really different. It was actually a little darker than most, a light mystery with an edge. Everything wasn't so wrapped up, no pat ending.
I look forward to the next in the series.

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Serendipity Parties: Pleasantly Unexpected Ideas for Entertaining Review

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(More customer reviews)I don't often feel compelled to review products that I have purchased from Amazon because more often than not someone else has already expressed my view. In the case of this particular purchase, the previous reviewers opinion could not be further from my own.
Firstly, This book does not claim to be a book about cake decorating, if you wish to replicate or approximate the cake pictured on the cover i would advise looking at the Whimsical Bakehouse Cake Books by Liv Hansen The Whimsical Bakehouse: Fun-to-Make Cakes That Taste as Good as They Look!, Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats, or Confetti Cake Books by Elisa Strauss The Confetti Cakes Cookbook: Spectacular Cookies, Cakes, and Cupcakes from New York City's Famed Bakery, Confetti Cakes For Kids: Delightful Cookies, Cakes, and Cupcakes from New York City's Famed Bakery, or any of Mich Turners books Spectacular Cakes: Special Occasion Cakes for any Celebration, Party Cakes: Delightful Little Treats for Special Occasions, Fantastic Party Cakes or lastly Peggy Porschen Pretty Party Cakes: Sweet and Stylish Cakes and Cookies for All Occasions.
Serendipity Parties is the 3rd book published by Stephen Bruce, if you are after recipes used in the New York Establishment then it is advisable to purchase the first two in this series (Sweet Serendipity: Delightful Desserts and Devilish Dish], [[ASIN:0789313855 Serendipity Sundaes: Ice Cream Constructions and Frozen Concoctions). This book, however does not claim to be a recipe book.
It provides ideas for 10 parties, this notion of it being a jumping off point is clearly stated on the front cover subtitle. Within each Party Section ( there is a chapter dedicated to each) you will find approximately 4 recipes, along with music suggestions, games, drinks, invitations and costumes. The 10 party themes are: Valentines Day, Academy Awards, Birthday, Tea Party (my personal favourite), Seance, Engagement, Summer Ice Cream Party, Moving, Halloween and Lastly Holidays.
This book lives up to its promise, and is fun as a bit of mild escapism, or the basis for your next party.

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Everyone comes together at Serendipity—Hollywood stars, young trendsetters, and families from all over the world. With its dessert-loaded menu, fun decor, and carefree vibe, this is the place to celebrate a birthday—or any occasion that calls for lots of chocolate. Here, the impish impresario Stephen Bruce, like a modern-day Willy Wonka, has created a candy-colored wonderland where all feel welcome and even the host has a great time. Now, Serendipity Parties brings the restaurant's madcap sense of hospitality home. Whether it's for a birthday, the holidays, or a summer poolside soiree, this book has a party plan for you. Offbeat decor tips, must-have music playlists, and hilarious anecdotal sidebars accompany delicious recipes that reflect Serendipity's over-the-top style. Maybe you'd like to throw a Frozzzen Hot Chocolate shindig, where guests can customize their drinks. Or for Halloween you might host a séance, serving miniature Lemon Icebox Pies (Andy Warhol's favorite dish from the restaurant) and Peanut Butter and Banana Crostini (in honor of Elvis). For Valentine's, tempt guests with a big pot of chocolate fondue, complete with a selection of different dippers. Perfect for families, the book is also ideal for beginning hosts and hostesses looking to develop their own easy and exciting style of entertaining. With Serendipity Parties, you'll always have a reason to party.

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Cooking Dirty: A Story of Life, Sex, Love and Death in the Kitchen Review

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(More customer reviews)If ever you've worked in a restaurant, you know Jason Sheehan. You probably didn't work with him, but you worked with any of the tens of thousands of chefs, cooks, and other assorted prep staff cut from a similar cloth: efficiently crass, utterly obnoxious and thoroughly proficient in the kitchen. One day they were your best friend, the next you were the butt of their jokes. You hated them, but somehow manage to think fondly of them all these years later.
I relived lost memories of a few short years working in the front of the restaurant as I devoured "Cooking Dirty." I'd always wanted to be one of the kitchen guys, with that nonchalant cool that comes from too many hours of chain smoking, heavy drinking, excessive heat, sleep deprivation, and rampant womanizing. This book was pure rebellious adventure, allowing me the chance to sneak back into the Clorox-tinged scents and bright lights of the restaurant, engage in a bit of chicanery, and then return home none the messier for it. It was culinary voyeurism. I got to be on the inside, if only for a brief time.
The stories are both engaging and entertaining. Sheehan's life goes through a tumult of highs and lows, and he seems better for it all. I'm disappointed at the expected yet misplaced references to Bourdain. I'm a fan of Anthony, but Jason Sheehan's work is at once more pure and grittier. This is a chef's chef, a man's man, and a storyteller of the highest grade. I look forward to future volumes, and hope that the life of celebrity chef doesn't dull Sheehan's obvious wit or his passion for the kitchen!

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Empire Falls Review

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(More customer reviews)The elegance of this 2002 Pulitzer Prize winning novel can be described best by one of his characters, teenager Tick, who decides "just because things happen slow doesn't mean you'll be ready for them." Miles, the central character of Russo's story, runs the Empire Grill in economically depressed Empire Falls, Maine. He ekes out a life hoping for parity: that his loyalty to the grill and to its wealthy owner Mrs. Whiting will result in his owning the business, that his patience with his daughter Tick will be rewarded with openness, that his soon-to-be-ex wife Janine will find what was lacking in him in her fiancé Walt, that his youthful failure to escape the town will have some redemption. But the complexity of Mrs. Whiting's interest in him remains out of his grasp, and the dynamics of Tick's life are largely hidden from him. Janine has a growing need for exactly what she hated so much about Miles. Worst of all, Miles sees himself as destined to remain a loser who gives and never gets. Russo explores the storylines of all these characters and others, allowing the reader intimate glimpses into their lives. In Empire Falls, relationships between husbands and wives and between parents and children are never simple. Russo's characters suffer in ways that are passionately ordinary - that is, until everything funnels into one explosive, extraordinary moment. I literally had to put the book down to absorb this climatic scene. That this scene was both prepared for and totally shocking speaks to the author's skill.
I cannot recommend this book highly enough. The characters are lively and sympathetic - even the ones that might be called villains - and despite the quiet nature of the narrative, it is a difficult book to put down.

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Thin Blue Smoke (Macmillan New Writing) Review

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(More customer reviews)In this big, ambitious novel, author Doug Worgul skillfully sets a multitude of colorful characters in an epic story that spans decades and grapples with large themes. Among many other pleasures of "Thin Blue Smoke" is its acute sense of place, as it captures dead-on the feel and, yes, even the taste of present-day Kansas City. An impressive first outing from a novelist who clearly has something to say. I expect to hear much more from Mr. Worgul in the future.

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LaVerne Williams is a reformed felon, ex-ballplayer, and owner of Kansas City's best barbecue joint. Ferguson Glen is an Episcopal priest and faded literary star, lover of God, women and liquor (but not necessarily in that order). Their lives intersect at LaVerne's diner-"Smoke Meat," as the regulars call it. There they are joined by a cast of remarkable characters, including LaVerne's devoted right-hand man, A.B. Clayton; blues legend ‘Mother' Mary Weaver; and Sammy Merzeti, a young man with a bloody past – and a bloodier future. Thin Blue Smoke is an epic redemption tale, the story of two men coming to terms with their pasts. It is also a novel about faith, race, storytelling, bourbon, the language of rabbits, and the finer points of barbecue technique. Heartrending and bitterly funny, it marks the arrival of a vital new voice in American fiction.

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Bone in the Throat Review

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(More customer reviews)I was surprised at how the book held my interest. Although I really enjoyed Kitchen Confidential, I somehow thought Bourdain's writing ability might not cross over to fiction. This isn't a mystery at all; it might be better to call it crime fiction. His writing is direct and understated, no hyperbole, no "creative writing" attempts. For instance when he describes sex he uses straightforward and understated rather than overdone language, and it is much more effective than more blowsy prose. I like his sentence structure and choice of words. I could see the action and the characters very clearly in my mind while reading the book and didn't want to put it down. Warning though: this is pretty violent stuff.

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Gluten-Free Girl and the Chef Review

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(More customer reviews)I pre-ordered this book so that I could be one of the first to receive it. I just got it yesterday and I must say that it is not often that i can curl up and read an entire book, cover to cover, in just one sitting (especially with two young children running around). But that is exactly what happened with this book. The beautiful recipes have been intertwined with an amazing love story - i could not stop reading it. Shauna and Danny Ahern's love story reminds me very much of my own (and of my parents). The story was as addicting as the recipes and images themselves. And with Fall descending on us, many of these recipes look so enticing, especially the crusty bread recipe, the braising recipes, and a particularly fascinating cassoulet that I am really excited to try for a Sunday night dinner!
I have made many of the amazing recipes from The Gluten Free Girl's blog in the past, so I know each of the recipes in this cookbook have been perfected and tested with the same total love that the recipes on her blog recieve! Bottom Line: This one has earned the coveted #1 position in my cookbook holder on my counter...

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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers Review

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(More customer reviews)(3 1/2 stars)
After reading the slew of five-star reviews for this volume, today I drove to Barnes & Noble fully ready to purchase it. After spending a fair amount of time in the aisle surveying its contents, I ended up not getting it, and thought I would explain why not for the sake of those Amazon readers whose considerations might be similar to my own.
I think the issues of relevance are 'who you are' and what you're looking for in a book like this. I certainly understand why great wine aficionados (presumably with money and time), critics, sommeliers, restaurateurs and the like would desire and benefit from a work of such sophistication and scope. But for the hobbyist (like myself), it was just too much. A little 'highbrow' for me -- and I suspect I'm not alone. I didn't find it nearly as accessible as, for example, Karen MacNeil's Wine, Food, and Friends (which I bought). MacNeil's book has a seasonal presentation, and, while evidencing an expert's range of knowledge, seeks not to lose sight of practical concerns (such as $$). In a nutshell, What To Drink . . . has a more encyclopedic approach (and does include beverages beyond wine), while MacNeil's is user-friendly and more what I was looking for. I wish it were possible to buy chapters 5 & 6 of Dornenburg & Page's book separately, because they comprise a tremendous resource for ongoing reference. The one surprise regarding Dornenburg & Page was that in a product of such erudition, it lacked an index.
So, bearing in mind the two questions I started with, I hope some of these thoughts will be helpful in informing your purchasing decision.

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Mama Dip's Family Cookbook Review

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(More customer reviews)A follow-up to the popular "Mama Dip's Family Kitchen," Mama Dip's Family Cookbook is a treasury of more than three hundred recipes for savory, homestyle Southern cooking, from traditional meals to festive party foods and dishes ideal for community gatherings. An introductory essay by author Mildred "Mama Dip" Council, winner of the 2004 North Carolina Restaurant Association Neighbor Award for her role in Chapel Hill's annual community dinner, offers memories of her early life and her experiences as her exceptional cooking style became increasingly well-known and appreciated. Taste-tested dishes such as Spoon Bread, Chicken Noodle Pie, Apple-Nut Squares, Candied Carrots are presented with easy-to- follow instructions. Mama Dip's Family Cookbook is a superb cookbook for creating meals and festive trays with down-home Southern flavor.


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In this much-anticipated follow-up to her bestselling Mama Dip's Kitchen, Mildred "Mama Dip" Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip's Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings--a reflection of Council's belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet.
In a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.

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Uchi: The Cookbook Review

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(More customer reviews)When I heard that Tyson Cole had written a cookbook with recipes from his world famous restaurant Uchi I knew that I would want to get a copy. What I didn't know was that the cookbook is so much more than just recipes.
Those of you who have spent time cooking from or at least browsing through top of the line cookbooks will know what I am about to mention. You obtain certain kinds of cookbooks and they are beautiful but the presentations and procedures are so out of reach that you would rather just place the cookbook on your coffee table for guests to browse through and pretend like you actually cooked out of it. The cool thing about Uchi: The Cookbook is that it is both a visual explosion and yet accessible even to the novice Japanese cook.
Tyson's vision for this cookbook was to literally have the pictures of the food "jump out" at the reader. This visual seduction is what originally drove Tyson into the arms of Japanese cooking in the first place. A hobbyist painter Tyson Cole originally thought the idea of eating raw fish was gross but he was seduced by the colors and presentations of Japanese cooking. This allure eventually lead to him working in the field and then lead to the opening of the restaurant Uchi in 2002.
Tyson wanted his reader of his cookbook to see up close and personal shots of the fish. He wanted them to see the details of the textures and the color. He wanted pictures of his staff and pictures of the patrons eating in his restaurant because this whole experience is what makes up Uchi. You will see for yourself when you buy this cookbook the amazing photography I am talking about. I obtained a lot of this information because I went to the original book signing and presentation at Bookpeople in Austin where Tyson and his partner chefs Phillip Speer and Paul Qui spent over an hour discussing the vision behind Uchi and this book. These guys live and breathe cooking. They will text each other at all hours of the night coming up with new ideas for food for their patrons to try. No matter what the recipe they will not serve it to the public until they have each tried it at least once. In addition, they get the staff involved including all the waitstaff to make sure everybody loves and is just as passionate about the food as they are. Their passion for food, for creating and for taking care of each other and their customers can be felt on every single page of this book.
Of course none of this would have been possible had it not been for the talent of co-author Jessica Dupuy. Whereas the chefs such as Tyson are the creative heartbeat of the food and colors Jessica is the engineer who constructed this cookbook. She and the chefs agreed that the recipes needed to be accessible to the general kitchen cook so they created the cookbook in such a fashion that Regular Joe has a chance to make the food at home. Granted, this is still fine Japanese dining and I am not trying to simplify the cookbook too much but allow the reader to understand that this won't be too far out of reach for them. We as readers must give MAJOR props to Jessica for taking hand-scrawled ingredients written on napkins and slips of paper and transforming them into something readable and constructive for the at home cook. Most of the original recipes were done in the measurement of grams and this all had to be converted.
Uchi: The Cookbook in so many aspects reads like a non-fiction book. In fact I would suggest that before you even go to the market to get ready to make the food in this book that you first sit down and read it cover to cover. There are countless interviews and tidbits of information on the people and the cuisine of Japanese cooking itself that will delight the reader in addition to informing them.
The Table Of Contents breaks down as follows:
Acknowledgments
Recipes
Foreword
Introduction
The Perfect Bite: Tyson's Story
Uchi Defined
Sushi In America
Components
Daily Specials
Sushi and Rolls
Sushi 101
Tastings
Desserts
Glossary
Index
About the Authors
Authors Note
I hope you the reader gets as much enjoyment out of this book as I have so far and understands that you are purchasing a wonderful cookbook with wonderful recipes written by a group of people who love food and are passionate about eating and about the experience. Enjoy!

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For chef Tyson Cole, sushi has always been more than just food; it's an expression of his love and respect for Japanese culture. Having now devoted more than a decade of his life to the skill, art, and discipline of being a sushi chef, Cole's sole purpose is simple: to create the perfect bite.

Cole delivers that perfect bite every day at Uchi, his Austin restaurant. Since 2003, Uchi has received national acclaim for stretching beyond the borders of traditional Japanese sushi. "Ingredients and flavors from all over the world are easily accessible now," Cole says. "The cuisine I create is playfully multicultural, mixing the Japanese tradition with tastes that inspire me." Uchi's prominence in the evolution of Japanese cuisine has garnered the restaurant four James Beard Award nominations, as well as a spot for Cole on Food and Wine magazine's list of "Best New Chefs."

With their first cookbook, the team at Uchi invites sushi lovers and novices alike to explore their gastronomic boundaries with some of the restaurant's most celebrated recipes: a crisp melon gazpacho adorned with luscious morsels of poached lobster, for instance, or the polenta custard, corn sorbet, and corn milk dessert--a blissful homage to summer corn. Uchi: The Cookbook also presents the story of Tyson Cole, from dishwasher to restaurant owner; an account of the current state of American sushi; and a primer on the ins and outs of this sophisticated, yet artful cuisine.

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Flight Lessons Review

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(More customer reviews)The Oscar Wilde quote, "After a good dinner, one can forgive anybody, even one's own relations" that Patrica Gaffney prefaces her book with, is an accurate description of the issues she explores in Flight Lessons. In a twist to the biblical prodigal son, Anna returns to her hometown on the Chesapeake bay at the age of 36 and after a disasterous end to a romantic relationship. Anna is a complex, and often quite exasperating character. She is balanced in the book by her aunt Rose, now 60 and the owner of a faltering Italian restaurant. Anna is welcomed home and agrees to manage the restaurant for the summer but is not ready to forgive and forget the family issues that caused her to leave. Rose is a more appealing character, particularly in regard to her relationship with Theo, a crusty Bay waterman, now sidelined with a degenerative disease. All of the characters are finely drawn, Frankie, the talented but troubled new chef at the restaurant, Eddie, the handsome but unreliable bartender and Carmen,the unmarried, overweight long time chef who is resentful of the new chef and the changes Anna wants to make to save the restaurant.The close up look at running a small family restaurant was particularly interesting and the bits of information about birds and bird photography, the avocation of Mason, another character were engrossing. (I will now try to catch a bird yawnings, soemthing I never knew they did) More than a love story, the book is honest and insightful as it explore the complicated dynamics of family and the ways individuals address their own family history. Anna's apparent dysfunction and inabilty to sustain relationships seems as much due to her own unforgiving nature as the tough issues she dealt with as a child and young woman. Our desire to paint family members as either black or white, good or bad is illuminated as Anna addresses her memories of her mother and father as well as Rose. More than a good summer read, the book has enough interest to make your reading list in any season.

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Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals Review

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(More customer reviews)Let's start with the worst part of this book: the title. I had to hold my nose and buy it despite the horrible do it yourself, self improvement/self congratulatory vibe of that clumsy moniker. But don't let that keep you from buying this informative and entertaining book, whether you are in the wine trade, a serious amateur, or just a wanna be.
Ed Anderson's excellent photography is one of the draws. There are some really stunning portraits of Dominique Lafon, Jean-Marc Roulot, Freddy Mugnier, Etienne de Montille and others.
Another plus is the collection of biographical sketches of a number of high profile sommeliers -- Larry Stone, Rajat Parr, Daniel Johnnes, Kevin Zraly and others. It's always interesting to read how other people found their true calling.
But the most valuable part of the book is the common sense advice about buying wine, where to find it, and how to cellar and serve it; along with insights into the day to day joys, trials and tribulations of the folks who serve the stuff up in tony restaurants across the land. There are brief profiles of the great wine grapes and the best examples of each -- pinot noir, cabernet, merlot, cabernet franc, and so on. A discussion of the pros and cons of buying wine at auction, and how to find the best deals by avoiding the 'blue chip' names and vintages and using your wine knowledge to get value for money. A discussion of wine and food matching. How to pick your way through a restaurant wine list to find the hidden treasures to be found in just about every good list.
A number of reviewers here appear offended that the book strongly emphasizes the wines of Burgundy. If that bothers you, I suppose you should stay away. If that emphasis doesn't trouble you, or if it might even be a draw, as it is for me, then by all means pick up a copy.
It's a fun ride. Well worth reading. And apparently I'm not alone in that view - this just won a James Beard Foundation award for one of the best food and wine books of the year.

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A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.Rajat Parr's profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world's top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues' insights, recommendations, and entertaining stories are woven throughout, along with Parr's own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.Winner - 2011 James Beard Cookbook Award - Beverage Category

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Chew On This: Everything You Don't Want to Know About Fast Food Review

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(More customer reviews)I really like this book. I bought it (even though it's geared more to kids) because I am a fan of Fast Food Nation (can't wait till the movie comes out) and wanted to hear what he had to say this time around.
He's targeted 9-15 year olds mainly because American kids are so unhealthy and out of shape - he wanted to not tell them what not to eat, but in fact enlighten them about what they are actually eating. Because the stats are so high for being obese at age 35 if you were obese at 13, he wants to try to stop kids getting obese by age 13 in the first place.
He takes shots at the soda industry as well as fast food restaurants. There is a chapter dedicated to the sodas making kids fat/unhealthy.
1 out of 3 toys in America come from fast food restaurants he states, showing the 'marketing skills' of these chains to lure kids to want to eat there.
Chew On This is really designed to make people (especially the kids) aware of what they are buying and eating and awareness is key to the choices you make.
I loved this book. It's eye opening and interesting and does in fact make you chew on his thoughts. I think he's done a great job here. I hope this message sinks in to kids heads and make them reconsider what they would rather eat.


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The Double Musky Inn Cookbook: Alaska's Mountain Cajun Cuisine Review

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(More customer reviews)I've been to Anchorage twice and each time to the Double Musky Inn. These recipes are exactly spot on. The french pepper steak and double musky pie come out perfect.

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Persons includes more than 250 recipes from Alaska's famous mountain Cajun restaurant. Restaurant featured on Food Network and in New York Times.

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Keeping the Moon Review

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(More customer reviews)Coli (short for Nicole) has a famous mother, who showed women around the country that they can be determined to get fit. Now Colie has lost weight just like her mother, but she still doesn't seem to fit in with other people. Now her mother is touring in Europe, and Colie has to stay in North Carolina with her Aunt Mira.
Then, out of the blue, she ends up with a job at the "Last Chance Bar and Grill". Colie still lacks confidence, especially after running into some classmates who still tease her and spread hurtful rumors. But with the help of fellow waitresses Isabel and Morgan, she finds a part of her she can really love and appreciate. She has true friends here, not to mention a boy who she never expected to be with.
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:) This novel brought me lots of smiles. You know, it really did make me think twice about how well I appreciate myself. Girls today don't always have that great of an outlook on themselves, but this book has opened my eyes. I hope it can do the same for others as well.

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The Mice of Bistrot des Sept Freres (Winner ForeWord Magazine's Book of the Year Award - Bronze Medal) Review

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(More customer reviews)I have 3 kids, 5, 4 and 2. They love their Mice book and ask for it to be read everyday. They have also asked to make the cheese soup at the end. What a great addition to a wonderful story. Keep them coming.

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This story serves up a delightful recipe for a children's book: take one adorable tale of Parisian mice who want to win the prize for the best cheese soup in France, add a full serving of the whimsical illustrations of Marie LeTourneau, mix in a dash of French language and a sprinkling of Parisian café culture, and voilà! We have The Mice of Bistrot des Sept Frères (Bistro of Seven Brothers).With many basic French words cleverly woven into the story, readers will absorb the language without even realizing it. There is a pronunciation guide at the front of the book, and directions in the back to this website for the famous cheese soup recipe!

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Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook Review

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(More customer reviews)I love to eat Chinese food, but don't cook it, that is, until I got this cookbook. Great intro which you have to read to find how she got to Philly and melded Chinese cuisine with French especially.
Recipes are unique, light with usually one or two unusual items which nowadays are easily found. Great helps such as what to buy, how to use them, etc.
Try as an appetizer "One-hundred-corner crab cakes" or "orange Beef with sun-dried tomatoes" (mouthwatering stuff, this is.) Especially representative is an usual fare which has wowed my guests, "Steamed Crabmeat souffle."
This is a delight of a cookbook, to cook, serve and eat!

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