Here’s what magazines, newspapers, food professionals, and celebrities say about my cookbooks.
The Food Substitutions Bible, 3rd Edition
“The Food Substitutions Bible deserves a permanent place on your kitchen bookshelf.” —J. Kenji López-Alt, from the Foreword
“The book is extremely easy to use, and provides proof that the printed page can be more efficient than the internet.” —Florence Fabricant, New York Times
“This book has saved me many trips to the grocery. There’s no substitute for it.” —Meathead, author of Meathead, Founder of AmazingRibs.com and BBQ Hall of Famer
“David Joachim captures more knowledge between the covers of this book than an entire lifetime of cooking ever could! No kitchen is complete without it!” —Sandra A. Gutiérrez, award-winning journalist, food historian, and author of The New Southern-Latino Table and Latin American Street Food
“We’ve all been there—wanting to make a recipe but not having all the specified ingredients. The Food Substitutions Bible comes to the rescue to inform and inspire. This is a super update to a handy book for every cook.” —Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook
“Every foodie, home cook, and chef needs this bible!” —Lauren Toyota, Creator of Hot For Food and bestselling author of Hot For Food All Day and Vegan Comfort Classics
“The Food Substitutions Bible is my go-to resource each time I write a book or a magazine article. Thorough, insightful, and easy to use, David Joachim’s book is an absolute treasure.” —Raghavan Iyer, award-winning culinary educator and bestselling author of six Indian cookbooks
“I value these kinds of books most. No nonsense knowledge. We’ve all been tripped up in the kitchen, and this is the book that you’ll reach for to get out of a jam.” —Marc Vetri, James Beard Award-winning chef and Founder of Vetri Cucina, and author of five cookbooks, including Mastering Pasta
“A kitchen with a copy of The Food Substitutions Bible is a kitchen ready and armed for any cooking dilemma.” —Elizabeth Baird, CM, cookbook author
“This new, updated edition has a fresh look and a ton of savvy knowledge to help you out of any kitchen disaster. No allspice? No problem. Substitute with cinnamon, cloves, and nutmeg. From A to Z, The Food Substitutions Bible has answers.” —Kathy Gunst, author of Rage Baking and Resident Chef of NPR’s Here And Now
“[This] colourfully illustrated third edition (the first one appeared in 2005) is a winner. —Julian Armstrong, Montreal Gazette
Mastering Bread
“Here, finally, is the one bread book that every cook needs on their kitchen worktable.” —Andrew Zimmern, host of Bizarre Foods
“I think this may be the most perfect book I have read in the past five years! Every single page is encouraging and educational and entertaining, and above all, generous.” —Gabrielle Hamilton, chef and author of Prune and Blood, Bones & Butter
“In the last few years, many people have fallen down the rabbit hole of home baking. Marc Vetri’s Mastering Bread will function as your indispensable guide to crafting the perfect loaf.” —Tom Colicchio, chef/owner of Crafted Hospitality, and home baker
“Mastering Bread gets to the heart of why our daily bread matters. And the recipe for Panettone alla Vetri is reason enough to buy this fascinating and gorgeous book!” —Suzanne Goin, chef and author of Sunday Suppers at Lucques and The A.O.C. Cookbook
“Mastering Pasta, Mastering Pizza, and now luckily for us, Mastering Bread. Marc Vetri’s books and techniques always leave me with greater clarity, inspiration, and understanding.” —Chris Bianco, chef and author of Bianco
“Pure passion is what comes to mind when exploring Marc’s newest masterpiece of knowledge and information. An epic, and might I add, beautiful, insight into the world of whole grains, hand mixing, and wild fermentation. A must-have for any professional or aspiring home baker!” —Roy Shvartzapel, found of Panettone from Roy
The Kripalu Kitchen
“An eminently useful resource for those looking to expand their repertoire of healthy dishes.” —Publishers Weekly
“Kripalu…is famous for its food as much as its yoga and mindfulness practices.” —Epicurious
Catalan Food
“What To Cook Right Now.” —New York Times
“Olivella unveils a vast and deep bounty of flavors in this heartfelt compendium.” —Publishers Weekly
Mastering Pizza
“Marc Vetri is a reigning grandmaster of Italian food. So when he talks about ‘mastering’ pizza, you better believe it. Speaking as someone with a long-time fear of dough, this is the only book I’d rely on with confidence.”
—Anthony Bourdain
“Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. If you are serious about making pizza, buy every copy in the store.”
—Jimmy Kimmel
“Thorough, diverse, transparent, and beautiful, a template for this world and this amazing portrait of pizza, Brother Vetri goes deep into the many roads of all things flat and fired, and they all lead to delicious perfection! I love this book so much.”
—Chris Bianco, chef and author of Bianco
“This book is genius in its detail. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. Mastering Pizza is an essential must-have for any pizza lover.”
—Jim Lahey, author of My Pizza
“If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal.”
—Nathan Myhrvold, lead author of Modernist Cuisine
“There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc’s stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams.”
—Nancy Silverton, co-owner of Mozza Restaurant Group
“An excellent one-stop pizza guide.” —Publishers Weekly
“After reading Marc Vetri’s Mastering Pizza, my eyes have been opened to a whole new way of experiencing this versatile food.” —Candid Cover
“Best Cookbooks of Fall 2019.” —New York Times
“If someone’s going to teach us to make pizza—real pizza—then that person had better be stark raving mad about it. And Marc Vetri is.” —Fine Cooking
“Mastering Pizza written with David Joachim is a revolutionary guide to making pizza at home.” —Eat Your Books
“If you know your Neapolitan from your Romana, Marc Vetri’s Mastering Pizza is for you.” —Rachael Ray Every Day
“All of the recipes I tried were among the best pizzas I have ever made.” —Tara’s Multicultural Table
“The 6 Cookbooks You’ll Want to Add to Your Shelf This Fall.” —Robb Report
“Our 16 favorite cookbooks of 2018” —Food 52
“All the books we’re excited to buy, read, and cook from this season.”—Epicurious
“If you love making pizza and you want to up your game, this is the book you need.” —Best Cookbooks of 2018, Here & Now, National Public Radio
“This is a wonderful book for those seriously interested in pursuing traditional pizza making.” —Kitchen Arts & Letters
“Highly useful exploration of the doughs that go into creating pizza, calzone and focaccia.” —Providence Journal
“Lots of interesting tips and tricks that have been really helpful for pizza making in general.” —Milkstreet
Wicked Healthy Cookbook
“This food is for everybody. It is just good, sexy food anyone would love. This whole book is basically the blueprint for treating yourself right, enjoying everything you eat, and having a positive impact on the world around you.” –Woody Harrelson, award-winning actor and food activist
“Chad and Derek just created the next required reading in plant-based cooking. You can’t even flip through this book without saying, ‘DAMN, now I hafta make that.’ So, make your life easier, tastier, and Wicked Healthy with the Sarno boys.”―Michelle and Matt, New York Times bestseller authors of the Thug Kitchen series
“Derek and Chad have pulled off something quite difficult: made a believer out of a confirmed omnivore. In THE WICKED HEALTHY COOKBOOK, both brothers show off their talent and creativity in the pursuit of making vegan food attractive–even craveable–to skeptics like me who have a hard time thinking about a diet sans meat.”―Andy Ricker, chef/owner and author, Pok Pok restaurants
“I totally love this cookbook! Everything the Sarno brothers create is out-of-this-world delicious, nourishing, and filled with plant-based innovation. I highly recommend you add this wicked awesome book to your library–you’ll be so happy you did!”―Kris Carr, New York Times bestselling author and wellness activist
“If there was one new cookbook to be sure you get your hands on this year, THE WICKED HEALTHY COOKBOOK is without a doubt the one. The Sarno brothers have been kicking ass for years in the culinary world and this book certainly showcases that. A must for anyone into delicious food.”
―Tal Ronen, chef, author, and owner of Crossroads Kitchen
“THE WICKED HEALTHY COOKBOOK is an incredible book. Not only are the recipes appealing, fun, and wonderfully healthy, but it also shows the secrets for getting flavors, aromas, and presentation working for you in the most practical way. Smartly written and filled with gorgeous photography, WICKED HEALTHY is the coolest cookbook I have seen in a long time.”―Neal Barnard, MD, FACC, New York Times bestselling author
“Whatever preconceptions you had about plant-based cooking, prepare to be wrong. Derek and Chad deliver you a world of flavors, textures, and downright sexy food! These plant-pushers know their stuff. Learn from them and feel better because of them. Cook the future-of-food now!”
―Jane Land and Matthew Glover, founders of Veganuary
“Chad and Derek had me at first bite and have made vegan food wickedly delicious and easy. With tasty recipes such as King Oyster Scallops, Cauliflower Ribs, and Chocolate Fudge Brownies, the Sarnos make it fun to eat vegan!”―Chloe Coscarelli, chef, entrepreneur, and bestselling author
“There’s no preaching, there’s no soapbox, these guys just want to show people what good food is all about.”―The Austin Chronicle
“If the cover is any indicator, this is killer vegan food for meat lovers.” ―Los Angeles Daily News
“This is a book that’s guiding the home cook to step it up a notch.”―JL Fields, JL Goes Vegan
“This is the cookbook I’ve been waiting for. Derek and Chad will take your mushroom cooking game to the next level with the awesome array of dishes here. King Oyster Scallops? No way! Lion’s Mane Street Tacos? Stop! New England Lobster Mushroom Roll? Come on! If you love mushrooms and great eating as much as I do, do yourself a favor and pick up Wicked Healthy to see what you’ve been missing.” ―Peter McCoy, author of Radical Mycology: A Treatise on Seeing and Working with Fungi
“The Wicked Healthy Cookbook presents a simple game plan endorsed by every doctor and health organization in the world: eat more plants.” ―The KindLife
Healthy, plant-based food can be exciting, easy to prepare and downright delicious — and the Wicked Healthy Cookbook proves it. Whether you’re just trying animal-free eating or if you’ve been a fellow vegan for years, the Sarno brothers’ celebration of the tantalizing potential of plant-based food exhilarates and inspires a new passion for healthy eating. ―Senator Corey Booker
Athletes and celebs tout their plants-only diets. And a trove of new cookbooks are making veggies cool. Every cuisine is getting a meat-free reboot – barbecue included. ―Men’s Journal
Podcast on Wicked Healthy with Chad and Derek Sarno
A brand-new recipe collection from hotshot vegan chefs Chad and Derek Sarno with David Joachim, The Wicked Healthy Cookbook is filled with crave-worthy plant-based recipes. ―Forks Over Knives
Williams-Sonoma Grill School
“The new Williams-Sonoma Grill School book is bursting with tasty inspiration, from burgers to tacos to grilled fruit— with the volume turned way up!” –Mini Magazine
Pure Pork Awesomeness
“I have not been as impressed with a cookbook as I am with Pure Pork Awesomeness: Totally Cookable Recipes from Around the World since Adam Perry Lang published Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking originally back in 2009. I can’t put this book down. I love it!” –Larry Gaian, I Laugh…Lest I Cry
“If you enjoy cooking with pork, Pure Pork Awesomeness is an excellent addition to your cookbook shelf. Professional chef Kevin Gillespie did an awesome job in every aspect with his cookbook.” –San Francisco Book Review
Mastering Pasta
Top 10 Italian Cookbooks – EZvid Wiki
FINALIST Single Subject —James Beard Foundation Awards, 2016
“Marc Vetri is the smartest Italian cook in the United States right now, and this excellent tome is exactly what every cook needs to codify and catalog classic pasta-making techniques along with some delicious, progressive, and thoughtful innovations. Mastering Pasta is nothing short of the single most important book on handmade pasta I have ever read and I am maybe just a little jealous about it… In any case, you will be a better cook and live a much happier life just by holding this book in your hands, let alone learning these simple and delicious recipes.”
—Mario Batali, chef, restaurateur, and author
“In my mind, Marc Vetri is one of the best pasta chefs on the planet. This is the pasta bible, written in the most beautiful way. Everyone needs a copy of this book on their shelf.”
—Jamie Oliver, chef, restaurateur, cookbook author, and media personality
“Marc Vetri is not your Nonna, but he’s the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class.”
—Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns
“Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri’s passion for his craft and talent as a chef.”
—Nathan Myhrvold, author of Modernist Cuisine
“When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri—and that includes dozens of trips to Italy. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic. I’m sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!”
—Michael Symon, chef, restaurateur, television personality, and author
“I love Italian food but I am kind of a bozo in the kitchen. Marc’s cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that’s enough. Quit reading this and go eat pasta!”
—Aziz Ansari, actor and comedian
“Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page.”
—Dr. Stephen Jones, director of the Bread Lab, Washington State University
Cooking Light Global Kitchen
“There’s a reason you’ll recognize many of the international foods in this book — they’re the ones that made it to this country and became American favorites: pizza, pad thai, chicken tikka masala, moussaka, bulgogi, baklava. Veteran cookbook author David Joachim has translated them all into culinary adventures you can take at home.”
—T. Susan Chang in “Best Cookbooks of 2014,” National Public Radio
Eating Italy
“The recipes in Michaud’s book are set in a winning narrative (crafted by food writer David Joachim), affecting accounts of his awe and delight at the markets and cafes and haunts he visits.” —The Philadelphia Inquirer
“Eating Italy is a reminder that cookbooks are not just collections of recipes. Sure, when it comes down to it, replicating the warm beef carpaccio with roasted mushrooms that is often a special at Alla Spina is a draw, but diving into Michaud’s culinary journey is just as appealing.” —Philadelphia City Paper
“Go on a virtual journey with Michaud by delving into his new book, Eating Italy: A Chef’s Culinary Adventure.” —InStyle
Fire In My Belly
FINALIST American Cooking —James Beard Foundation Awards, 2013
Rustic Italian Food
“One of 9 best Italian cookbooks of the past 25 years.” —Cooking Light magazine, November, 2011
“Like everything Marc does, I truly love it. And like everything Marc does, it really delivers even more on second glance.” —MARIO BATALI, from the Foreword
“Marc Vetri cooks the best Italian food in America. Now he shares his secrets with all of us. Get ready for gutsy flavors, silky pasta dishes, and your friends and family running to the table for meal after meal.”
—BOBBY FLAY, chef and restaurateur of Mesa Grill and Bar Americain
“There are few, if any, chefs in America I would rather have cook for me. [Vetri is] a true magician of Italian cuisine who relies on fantastic ingredients and impeccable technique to create his rustic yet sophisticated food. I am going to run, not walk, to get this book …you should, too, because these recipes will take your breath away.”
—MICHAEL SYMON, chef and author of Michael Symon’s Live to Cook
“Marc Vetri has grasped an elementary but elusive truth: good cooking isn’t about obscure ingredients or technical razzle-dazzle, and it certainly isn’t about recipes. It’s about understanding food–thinking about it intelligently and feeling it. Vetri’s passion is for the elegantly straightforward cuisines of Italy and Italian-accented America, and in Rustic Italian Food he gives us plenty to chew on in this regard. Anyone who digests this volume will end up not just a better Italian cook but a better cook, period.”
—COLMAN ANDREWS, co-founder of Saveur and editorial director of thedailymeal.com
“In Rustic Italian Food, Marc Vetri has captured, with his unique style and deliciousness, the essence of Italian flavors, kitchen fundamentals, and techniques. In this book, Marc has collected an abundance of recipes featuring traditional rustic Italian food. Each enticing chapter is prefaced with a sort of mini class on the subject, and then followed by an array of both comprehensive and easily executable recipes. This is surely a book you will want to add to your kitchen library.”
—LIDIA BASTIANICH, restaurateur and author of Lidia Cooks from the Heart of Italy
“Marc’s love affair with food is obvious. His simple hands-on approach is refreshing; he is a true craftsman. Simply put, Marc is the best Italian cook working in America today.”
—TOM COLICCHIO, chef/owner of Craft Restaurants
“Vetri is not only a chef but a home cook. He is a veteran cookbook writer and old soul who thrives on thoroughness and detail. But above all Vetri is a mensch, generous and kind and full of life, and he brings that to every page.”
—GABRIELLE HAMILTON, chef and author of Blood, Bones & Butter
“Marc Vetri’s rustic food is very family friendly, big on flavor, with detailed recipes that will make you want to cook.”
—Ideas in Food, 12/13/11
“These recipes prove why [Marc Vetri’s] restaurants are so successful.”
—Detroit News, 12/8/11
“Sometimes you just want rustic, and Italian rustic to me seems compelling … This is a primer on all things Italian food with detailed, step-by-step instructions for making terrines, dry-cured salami, cooked sausage, bread, pasta and classic Italian preserves and sauces – traditional comfort that Italians have been dishing in their kitchens for generations.”
—Ottawa Citizen, 11/23/11
“As a grown-up, I’ve never tried to make fresh pasta; the prospect seemed so daunting and time-consuming, with messy volcanoes of flour and eggs and a thousand esoteric contraptions. Rustic Italian Food, homeboy Marc Vetri’s handsome new cookbook, proved me wrong.”
—Philadelphia City Paper, 11/17/11
“Some of the book’s most significant tidbits are not in the ingredient lists, but in the chapter introductions and cooking instructions. You might never make lamb mortadella, but reading about the process, in Vetri’s approachable, engaging description, is captivating, in the same way people who have never turned on a stove watch Food Network cooking shows for hours.”
—Philadelphia Inquirer, 11/9/11
“Rustic Italian Food … [is] a multifaceted experience: It’s part reference (see chapters on meat curing and paragraphs on oils and cheese); part culinary philosophy (his opinion of molecular cooking and absentminded line cooks), part travelogue (like his laugh-out-loud search for the perfect Parisian baguette), part expert cookbook (homemade pastas, breadmaking, spit-roasting a pig), and part novice cookbook (some recipes, like the spinach gnudi, marinara, and salads, are downright Rachael Ray simple).”
—Philadelphia Inquirer, 11/9/11
“Vetri is the real deal: a philanthropic, guitar-playing, accomplished, brilliantly modest chef who owns three restaurants, has two cookbooks, runs a million dollar foundation, and by happenstance embodies the “six perfections” that a Bodhisattva must generate — hence the title of this piece. These are: generosity, ethics, patience, effort, concentration and wisdom.”
—The Huffington Post, 10/11/11
“Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food. . . . Vetri knows Italian food and we’re excited to see what he has to teach. The cover alone makes us want to take a bite out of the book.”
—The Huffington Post, 8/25/11
Fire It Up
“Fire It Up is hardly the first book to promise to take your grilling to the next level. But this one actually delivers. —LA Weekly, 6/7/11
The Science of Good Food
WINNER Best Food Reference Book —International Association of Culinary Professionals Cookbook Awards, 2009
WINNER Best Food Literature Book —World Gourmand Cookbook Awards, 2008
WINNER Best Culinary Reference Book —Cordon D’Or Culinary Academy Awards, 2008
FINALIST Reference and Scholarship Book—James Beard Foundation Awards, 2009
NOMINEE Best Food Book—Le Cordon Bleu World Food Media Awards, 2010
“…this admirable endeavor deserves a spot next to Alton Brown’s Good Eats and Harold McGee’s classic On Food and Cooking.” —Publisher’s Weekly
“…comprehensive guide to the whys and wherefores of cooking and eating.” —Booklist
“Move over, Harold McGee – there’s a new science book in town.” —San Francisco Chronicle
“…demystifies the complexities of cooking.” —NY Times Herald-Record
“…a must-read for any serious home chef.” —LA Food Examiner
“Highly recommended.” —Library Journal, starred review
Il Viaggio di Vetri: A Culinary Journey
“Amateur chefs may have only dreamed of having a culinary journey like Vetri’s, but with this book he has given them a reliable key to turning dream into reality.” —Publisher’s Weekly
“Few things are more anxiously anticipated than when a popular restaurant produces a cookbook…Il Viaggio di Vetri is the latest successful example.”
—San Francisco Chronicle
Mastering the Grill
WINNER Best Barbecue Book in the World —World Gourmand Cookbook Awards, 2008
WINNER Best Barbecue Book in the USA —World Gourmand Cookbook Awards, 2007
“One of the Top 20 Food Books of 2007” –Leite’s Culinaria
“A must-own grill book…simply a masterpiece.” —Associated Press, 2007
“One monster of a tome on all things involving food and flames.” —MSN.ca
“The big book of the season…a virtual school for the authors’ particular kind of high-level inventive barbecue.” —Los Angeles Times, 2007
The Food Substitutions Bible
WINNER Best Food Reference Book 2006 —International Association of Culinary Professionals
“A terrific resource…an instant must-have reference in my kitchen, and I know of nothing like it. —Ventura County Star, 2005
“Well-researched, well-tested reference book…The guy is seriously detailed-oriented…endlessly useful.” —Neptune Asbury Park Press, 2005
“A must-have for the serious cook. All charts, no recipes and no prose. Useful when you need it.” —Pittsburgh Post-Gazette, 2005
“Full of very practical information…A must for the inquisitive cook.” —Peterborough Examiner, 2005
“This would be handy reference for any cook to keep on the bookshelf.” —Los Angeles Daily News, 2005
“This is the hands-down best [guide] I have ever found… you need this book.” —Lewisboro Ledger, 2005
“625 pages of highly useful information… If you’ve got questions, Joachim’s got answers. Highly recommended.” —Restaurant Hospitality, 2005
“A blessing to cooks all over… 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable.” —Birmingham News, 2005
The Tailgater’s Cookbook
“Joachim…steps it up a notch with this slim yet comprehensive guide to cooking on asphalt…the recipes are certainly inviting, [but] it’s the tailgate-specific advice that makes this book a champ.” —Publishers Weekly, 2005
“Planning to party in the parking lot? Here’s advice from a pro. Joachim serves up recipes and advice for rookie and veteran tailgaters alike.” —USA Weekend, 2005
“Joachim now presents everything you would ever need to know about hosting a tailgate party (he’s the ‘cooking expert’ for the American tailgating Association)…Sure to be popular, this is recommended for most collections.” —Library Journal, 2005
A Man, A Can, A Plan
“Dude, this cookbook is for you.” —Detroit Free Press, 2002
“This cookbook makes meals guys would love,” —Philadelphia Daily News, 2002.
“A foolproof, not to mention spill-proof, guide to manly success in the kitchen,” —Sunday Star-Ledger, 2002
A Man, A Can, A Grill
“…geared toward the busy good ol’ boy craving a manly meal.” —Publishers Weekly, 2003
A Man, A Can, A Microwave
“…there’s a nice sense of fun in this cookbook, and a few decent ideas to boot…this might make a great gift for the newly independent frat guy or confirmed bachelor…” —Publishers Weekly, 2004
Brilliant Food Tips and Cooking Tricks
“Do you want to cook like a pro? Then Brilliant Food Tips and Cooking Tricks is your answer. This exhaustively researched, masterfully organized book will help you be a faster, smarter, better cook. And isn’t that what we all want? —Pam Anderson, USA Weekend columnist and author of How to Cook without a Book and The Perfect Recipe.
“Move over Joy of Cooking. Make way for Brilliant Food Tips and Cooking Tricks. There’s enough culinary wisdom and savvy food tips packed into this book to keep you cooking and eating well for a lifetime.” —Steven Raichlen, author of the award-winning Barbecue Bible, How to Grill, and Healthy Latin Cooking
“Here, finally, is a great reference book for novice and experienced cooks alike. The A-Z arrangement and accurate cross-referencing make it easy to find all the information you need—especially when another cookbook gives incomplete or unclear instructions. Brilliant Food Tips and Cooking Tricks is destined to become a classic.” —Nick Malgieri, author of Chocolate and Cookies Unlimited
“This compendium of cooking techniques, ingredient facts and smart tips is comprehensive…Joachim, who makes frequent TV appearances, should bring some name recognition to this title.” —Publishers Weekly, 2001
“…an encyclopedic range of simple and sound advice.” —Booklist, 2001
Fresh Choices
“Fresh Choices is a breath of fresh air! Finally, there is a clear explanation of the connection between the choices you and I make about the food we eat and the farmers who are growing it for us. Food grown by family farmers is a good choice and David Joachim and Rochelle Davis provide some great recipes and easy solutions for finding fresh, healthy food to feed your family.” —Willie Nelson, president and founder, Farm Aid
“This outstanding work by David Joachim and Rochelle Davis is timely and long overdue. If only I had this book as my guide in navigating the twists and turns of obtaining the fresh, local, and humane foods that I can now confidently serve to our guests at the White Dog, I would have a lot fewer gray hairs.” —Kevin von Klause, executive chef/partner, White Dog Café, Philadelphia
Prevention’s The Healthy Cook
“Any cook will find useful information here. Highly recommended.” —Library Journal, 1997
“…a wealth of culinary as well as nutritional information” —Booklist, 1997
“This is a very special resource for those who need both change and enjoyment. The scope of information is wide enough to satisfy and accurate enough to provide real solutions.” —Graham Kerr, cookbook author, television personality, and culinary consultant
“This is a book everyone should have. It has good, solid information, easy-to-follow recipes and all the basics for a healthful kitchen.” —Marie Simmons, author of Fresh & Fast and columnist for Bon Appetit magazine
“Along with being a wonderful cookbook filled with valuable nutrition information, The Healthy Cook is also a complete compendium on techniques and a great buying guide for foods of every description.” —Jeanne Jones, Cook it Light syndicated columnist and author
“Helpful, down-to-earth and comprehensive—this book is a boon to health-conscious cooks everywhere.” —Nancy Baggett, author of Skinny Italian Cooking and The All-American Cookie Book, among others
