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Profile for Teantae Turner > Reviews


Teantae Turner's Profile

Customer Reviews: 41
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Teantae Turner "sistert" RSS Feed (Columbia, MD USA)

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5.0 out of 5 stars Always A Delightful Surpise, June 2, 2005
I have always found something new and exciting on the online pages of Leite's Culinaria. Recipes to make my mouth water (and my tummy bulge), fascinating essays and indepth reviews. It is true food porn with some of the most gorgeous images imaginable.

Textile Techniques in Metal: For Jewelers, Textile Artists & Sculptors
Textile Techniques in Metal: For Jewelers, Textile Artists & Sculptors
by Arline M. Fisch
Edition: Hardcover
32 used & new from $5.03

8 of 9 people found the following review helpful
5.0 out of 5 stars When Fiber Becomes Metal, August 19, 2003
Though not the end all, be all of the technique (I wish she'd come out with a good project based how-to book on the subject), you will find tons of inspiration in the gallery and in the descriptions of the basic techniques! For those looking for a way to add to their current jewlery work or jump from textiles to jewelry, you'll find lots of help here.

Creative Bead Weaving: A Contemporary Guide To Classic Off-Loom Stitches
Creative Bead Weaving: A Contemporary Guide To Classic Off-Loom Stitches
by Carol Wilcox Wells
Edition: Paperback
73 used & new from $0.51

8 of 8 people found the following review helpful
4.0 out of 5 stars Get Ready To Bead!, August 19, 2003
This was the first bead book I ever bought, recommended by bead artist Valerie Hector, and it got me on my way. Covering several of the basic bead stitches, the projects are gorgeous and will make you feel very successful when completed. The end chapter on combining stitches is a wonderful way to keep from feeling trapped with one style.
The only down side is that there are some basic bits of information not included that would have really been helpful when trying to go on your own. Still, worth having in your collection.

Best Food Writing 2000
Best Food Writing 2000
by Holly Hughes
Edition: Paperback
43 used & new from $0.01

5.0 out of 5 stars A "Best" Title Well Deserved, August 19, 2003
This review is from: Best Food Writing 2000 (Paperback)
From straight forward food writing, to stories that food plays a award winning supporting role; this is a delightful collection of stories that will keep you engrossed from begininning to end. Some surprising, some informative, a few heartfelt, and some down right funny!

Offered by Big_Box_Bargains
Price: $4.72
263 used & new from $0.01

1 of 1 people found the following review helpful
4.0 out of 5 stars Get Out The Hankies, August 19, 2003
This review is from: Bare (Audio CD)
After her past albums, something so dramatically sad is a great depature to say the least. Her voice is as fantastic as ever and her lyrics dazzling, don't get me wrong. This is just NOT one of those albums you'd pull out to get you in a good mood. It's a rainy day album where melancholy comes down with each drop. You wont be disappointed, but it will take a bit of getting use to. Play when you want to be in a deep mood. And maybe that's the point. She's pouring out her soul, her torment, her saddness, her tough times, and it comes out clearly.
Why 4 stars instead of 5? A few songs seem an awkward fit to the mix, and keep the whole thing from being clean.

Martha Stewart Living Annual Recipes 2002
Martha Stewart Living Annual Recipes 2002
by Editors of Martha Stewart Living
Edition: Hardcover
176 used & new from $0.01

13 of 13 people found the following review helpful
5.0 out of 5 stars Martha Does A "Good Thing", July 24, 2002
Yes, I'm reviewing a Martha Stewart cookbook. Martha Stewart as a person, has received a ton of criticism, some founded and some not. Though not a diehard fan, I can appreciate her do-it-yourself approach to good living. I now have two Martha Stewart cookbooks.
This particular cookbook is the recipe compendium of all Martha Stewart Living issues for 2001, plus a few recipes from her special topic issues (weddings, baby, kids). If you have every issue of the magazine, you'll not need this cookbook. For the rest of you, read on.
Chapters represent each month's issue, and along with the featured recipes for the month, include recipes from the regular columns: Dessert of the Month, Good Things, What To Have For Dinner, and Fit to Eat.
Browsing through this cookbook is like walking through a buffet. You'll find a varied assortment of dishes that will please just about everyone; from the basics like "Spaghetti and Tomato Sauce 101" to more elaborate meals like "Beef Rendang with Broccoli". Regardless of the recipe, I found each recipe clearly written and easy to follow.
My first experience with this cookbook was not something simple and safe. Oh no, I had to pick something that required time, patience, and steady nerves. I selected to make "Alma Etheridge Wilson's Roanoke Sixteen-Layer Chocolate Fudge Cake". If you ever see this cookbook, a slice of this particular cake appears on the cover.
Making this cake also required breaking in my new KitchenAid stand mixer. The sweat broke out on my forehead with the thought. What had I gotten myself into?
The only secret to this fun (yes, I said fun) cake is to follow the directions. No matter how much you want to, do not over bake it. Each layer is so thin that it will dry out or burn before you know it. The only thing missing from this recipe is an estimated time of completion. I made the mistake of starting the cake after dinner and didn't finish until sometime after midnight. The results were worth it. A delicious and gorgeous cake that had everyone wondering how I did it.
Another recipe that was a knockout was for "French Onion Soup". I've never had it, never wanted to try it, and turned my nose up at it if offered. I'm not a major fan of onions. I selected this particular recipe because my fiance said he liked it and I wanted to add another "new food/dish I've tried" to my growing list. For anyone who has never had French Onion Soup, unless you are allergic to onions or cheese, you must try this recipe! For those who love French Onion Soup but were afraid to make it thinking it might be too difficult, try this recipe.
The hardest thing about this recipe is having patience to not stir the onions too often while waiting for them to caramelize. I made this over the weekend and after my first taste, wanted the whole pot for myself. This is one of those recipes that are so simple, whether you make your own beef broth or use canned, you'll want to make it often.
I have to say that I went into this cookbook ready to find all sorts of faults with it and I couldn't. Well, I did run into a few silly editing mistakes. Small things like in the index, Pork is shown as a sub-category for Poppy-Seed. It was frustrating initially looking for a recipe using pork until I noticed the mistake.
As for who would enjoy this cookbook? Just about anybody looking for recipes they can be successful using, for anyone looking for a variety of recipes to suite family and friends, for those who enjoy good cooking. The few mistakes I found were easy to overlook but still tarnish the shine of this cookbook. Not bad Martha, not bad.

Off the Eaten Path : Inspired Recipes for Adventurous Cooks
Off the Eaten Path : Inspired Recipes for Adventurous Cooks
by Bob Blumer
Edition: Paperback
85 used & new from $0.01

6 of 6 people found the following review helpful
5.0 out of 5 stars Play With Your Food, August 13, 2001
In "Off The Eaten Path" cookbook author, and closet comedian, Bob Blumer gives you permission to play with your food. Honest! Through very achievable recipes, several unusual techniques, and some of the most comical photos you�ll ever set your eyes on, he demonstrates that cooking doesn't have to be a chore. All this without using bizarre ingredients or equipment, Ok, a dishwasher might be construed as bizarre. Hey! People once thought deep-frying a turkey was weird and now look.
I'm still working up the nerve to try "Dishwasher Salmon with Piquant Dill Sauce" but I can swear by "Brown-Bagged Lemon-Tarragon Chicken with Capers". His paper bag technique may just replace the need for expensive parchment paper. I don't like creamed vegetables but "(I Can't Believe It's Not) Creamed Corn" from "Slammin' Salmon Extravaganza" is a keeper especially now that corn is in season. It is pure creamy sweet goodness.
There may be a lifted recipe or two in the "Extreme Cuisine" chapter but that's one chapter and there's so much more to this book.

The Disney Bakery: 30 Magical Recipes
The Disney Bakery: 30 Magical Recipes
by Adrienne Berofsky
Edition: Spiral-bound
52 used & new from $0.01

8 of 8 people found the following review helpful
4.0 out of 5 stars Making Dsiney Magic in Your Kitchen, August 2, 2001
From realistic �The Beast�s Enchanted Gumdrop Roses� to whimsical �Frozen Francis Far-from-Feminine Ladybugs�, you�re sure to find something appealing to both eye and palette.
I don�t have children but I felt like a kid as I stood in my kitchen shaping little �Canine Crunchies�. Though the recipe makes 10-12 bones, I only ended up with 8 to show for my efforts. This probably had something to do with my desire to sample a few to make sure they were up to my strict standards. I couldn�t help it. They were good!
These are delicious and fun recipes. They are well thought out though some of them could do with better instructions. By trying to be simplistic, a few recipes sometimes leave out what may seem like obvious steps or are not as descriptive as they could be.

The Pie and Pastry Bible
The Pie and Pastry Bible
by Rose Levy Beranbaum
Edition: Hardcover
Price: $33.33
174 used & new from $5.59

9 of 9 people found the following review helpful
5.0 out of 5 stars Everything You Want to Know And Then Some, August 2, 2001
Whether you are a novice baker or an old hand around the oven, this cookbook will never cease to amaze. Recipes are highly detailed but do not let this intimidate you. Each step takes you carefully from preparation to plating. Ingredients are list three ways: by volume, ounce, and in grams. Not only is the appropriate bakeware to use listed but this book also shows a picture of it to remove any doubt.
Beyond the recipe you'll find variations, storage information, pointers for success, and what she call's "understanding". These understanding notes may explain why an ingredient was handled in a certain way or a particular cooking technique was used. For insteance, in the recipe for "Peaches and Cream Tart" she explains that the acid in the peach juices keeps the custard from curdling at the higher than usual baking temperature.
I am not a pastry maker. I don't pretend to be. With this cookbook however, I not only felt confident, I felt more knowledgeable about the subject. It felt like each recipe I tried was another lesson in the art of pastry making. Rather than just following a recipe, I gained experience that I can use in the future.
This is one of those books that will definitely get filthy with repeated use. That's the greatest compliment that can be shown a cookbook and its author.

Main Street of America Cookbook
Main Street of America Cookbook
by Marian Clark
Edition: Paperback
39 used & new from $0.01

3 of 3 people found the following review helpful
3.0 out of 5 stars Get Your Kicks On Route 66, July 3, 2001
Mrs. Clark wholeheartedly wants you to "Get your kicks on Route 66" with the help of her cookbook/guidebook. Following the classic old road from Illinois to California, she visits the kitchens of inns, restaurants, community cookbooks, and residents who provide memories along with regional tastes.
For as interesting a concept as this cookbook is, it's a shame that it has as many editing errors as it does. One can overlook the occasional odd terminology used in the ingredients lists (soda instead of baking soda), and the few rather large portion sizes (the recipe for "Mustard Relish" makes 9 pints). But it is unacceptable to have ingredients called for that are not used and exact ingredient sizes not given.
The recipe for "Chorizo Roll" asks for 4 links Mexican Chorizo Sausage but doesn't tell you how much that would be in ounces or pounds. I've seen these links come as large as Italian sausage links and as small as breakfast sausage links. It makes a big difference. The recipe for "Paper Bag Apple Pie" lists a 9-inch unbaked pie shell twice, once for the pie and once again for the topping. I double-checked the recipe and the second pie shell was definitely an accidental listing. In the same recipe, though this is probably obvious to some, the ingredients list calls for 6 baking apples but doesn't list a preparation for them (diced, sliced, chopped, etc...). It's not until you get into the description does it mention that the seasoning mixture is to be sprinkled over sliced apples.
Of the recipes I tried, each turned out delicious and satisfying, after a few adjustments. Making "Strawberry Muffins" doesn't get any easier and they are not too sweet to serve as a snack or along with breakfast. Though I had to substitute a similar local white wine for the regional one called for in "Chicken and Rice in Wine", the dish smelled heavenly and had a very pleasing taste.
The abundance of recipes and travel information warrants the price tag but the mistakes make you want to ask for a discount. If you are curious about traveling along Route 66 yourself someday, you might find some fun recipes to try out or look into tasting straight from the source. In general though, it asks for more bang for the buck than it delivers.

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