This review was prepared by Natasha McKenzie.
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How excited was I get receive my first cookbook review challenge.
Not really a challenge, but I thought of it this way. I was so excited I was like a kid on Christmas when I found it in my mailbox. I literally jumped for joy and left the rest of the mail in the box. While I wouldn’t normally pick up a cookbook of this nature, I enjoy lots of pictures to correspond with the recipe, but I am sure am glad I had an opportunity to take a look.
Bite Me by the not-so-sweet, tiny-bit-salty sisters Julie Albert and Lisa Gnat is very amusing and like the title suggests: a stomach satisfying, visually gratifying, fresh mouthed cookbook. While I apologize about the absence of photos, once you get this cookbook, you will understand why, your mouth waters and you just want to eat...then you remember you forgot to take a photo.
This review was prepared by Nikki Gardner of 
by Anna Thomas serves up 160 vegetarian recipes, the book is a comprehensive soup catalogue designed for every season. Complete with hand drawn illustrations and personal stories, this book celebrates fresh ingredients and pots of soup made from scratch, like Whole-Wheat Walnut Bread scooped into a bowl of Red Lentil and Squash Soup, Green Soup, or Neeps and Tatties Soup, suitable for any occasion.
in 1973 as a graduate student in film production at UCLA. The book remains a classic with over a million copies sold and is broadly known for bringing vegetarian cuisine into gourmet eating. She went on to write a companion volume to the original classic, 
This review was prepared by Kelsey Banfield of 
is my idea of the perfect guilty pleasure. I live on the Upper West Side of Manhattan, two miles from Park Avenue. Though this places me relatively close to the rarified atmosphere depicted here, my reality hardly resembles anything on these pages. With each chapter I am treated to a peak at the lavish lifestyles taking place just down the street, but in an entirely different universe then my own. 
This review was prepared by Elaine of 
, I was excited because I had seen the book before and I have quite an interest in making ravioli. What I didn’t realize, however, was that this was not really a cookbook – it is a memoir with recipes. So not only did I have a lot more reading ahead of me, I was much more engrossed in it than if I had been reading an ordinary cookbook. 
If you’re looking for a book about baking that gives you step-by-step instructions and lots of big color photos, let me suggest 
by James Peterson. I purchased the book for myself a couple months ago and I’m loving it. The instructions are so clearly stated and the recipes are almost foolproof. According to the cover of the book, there are 350 recipes and 1500 photographs — that’s a lot of photos. It’s an oversized book and it’s one you’ll enjoy just flipping through for ideas. 
This review was prepared by Simone of 
and it couldn’t have been more appropriate as Tom and I are with just the two of us and it is hard to find cookbooks that cater for two people only. Most recipes are really meant for families of four at minimum. Ofcourse that is usually not an issue as I can actually divide numbers into two… (Yes, I did go to school once, long long time ago!!)
This review was prepared by Ivonne M. of 
.
This review was prepared by Jennifer of 
book is a cookbook full of original cookie ideas to make all year long for different occasions. Her main premise: cookie swaps are not just for Christmas anymore! Cookie swaps are the ideal place to share family baking secrets, discover new ways of making cookies and come home with a box full of different types of cookies lovingly made by your friends and family. The book walks you through all steps to organizing the perfect, delicious cookie swap. From making the best crumbly cookies, to choosing a cookie swap theme and beautifully wrapping, labeling and packaging the cookies, this book has it all!
This review was prepared by Michele Durante of 
This review was prepared by 
by Shari Darling is organized into 17 chapters, with the first six discussing the science of taste and and principles for pairing wine and food. The next 11 chapters, which constitute the main part of the book, each contain a description of a specific wine style and a collection of recipes which are especially suitable for the respective wine style. The recipes contain both weight and volume measurements. Unfortunately, very few recipes feature a picture of the dish, but there are some graphical elements like a spice jar or a close-up of an ingredient which are sprinkled here or there throughout the book. The pages in the recipe section are divided in 1/3 to 2/3 ratio with the wider section containing the recipes and short descriptions of the taste building blocks of the dish and what wine to choose for it given in the sidebar.
