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$13.26 $12.66 list($18.95)
181. Panini, Bruschetta, Crostini :
$59.75 $36.55 list($69.60)
182. Cooking Essentials for the New
$26.40 $23.78 list($40.00)
183. Cakes to Dream On : A Master Class
$10.40 $6.60 list($13.00)
184. Candyfreak: A Journey through
$17.95 $8.10
185. Betty Crocker's Quick & Easy
$55.00 $32.41
186. Grand Finales: A Neoclassic View
$31.47 $26.99 list($49.95)
187. On Cooking: Techniques From Expert
$35.00 $23.50
188. Silk Road Cooking: A Vegetarian
$16.47 $13.40 list($24.95)
189. Before and After: Living and Eating
$22.02 $14.01 list($34.95)
190. The Naked Chef
$20.47 $20.46 list($32.50)
191. I'm Just Here for the Food: Food
$15.72 $13.38 list($24.95)
192. Cook Right for Your Type : The
$22.05 $20.99 list($35.00)
193. How to Cook Everything: Simple
$11.16 $10.42 list($15.95)
194. Quick Meals for Healthy Kids and
$10.50 $8.78 list($14.00)
195. Power Juices Super Drinks: Quick,
$25.00 $7.98
196. In Memory's Kitchen: A Legacy
$11.95 $9.75
197. Eating Without Heating: Favorite
$13.57 $6.95 list($19.95)
198. 500 Low-Carb Recipes: 500 Recipes
$23.96 $18.14 list($36.21)
199. Culinary Artistry
$22.05 $19.89 list($35.00)
200. The Bride & Groom First and

181. Panini, Bruschetta, Crostini : Sandwiches, Italian Style
by Viana La Place
list price: $18.95
our price: $13.26
(price subject to change: see help)
Asin: 0060095725
Catlog: Book (2002-08-01)
Publisher: Morrow Cookbooks
Sales Rank: 1030
Average Customer Review: 4 out of 5 stars
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Book Description

Move over pasta and pizza, here come panini, bruschetta, and crostini! The world of sandwiches, Italian style. These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day.

... Read more

Reviews (4)

5-0 out of 5 stars Very nice book!
This book has some wonderful recipes in it. Perfect for a Panini beginner & easy to make recipes. I purchased this after buying a Panini maker on Amazon, I'm looking forward to making several of these recipes.

2-0 out of 5 stars Not enough
By the name you would expect this book to give you some of those restaurant recipes from your favorite italian sandwich shop of the East coast area. But there is no bread recipes at all. Only to buy those made by your local bakery. There are some very good filling recipes though.

5-0 out of 5 stars Sandwiches: Italy Style
Fresh bread, cheese, veggies, meat, seafood --- all combined into delightful fares, such as sandwiches, snacks, etc.

Fond of Goat Cheese and Roasted Pepper Panini; Swordfish and Arugula Panini;Insulata Russa and Shrimp Tramezzini; Polenta Triangles with Peppers and Gorgonzola;Toasted Bittersweet Chocolate Panino;Ice Cream Sandwich, Italian Style.

Well done with photos, instructions and pointers.

Refreshing, great additions to a menu or as a stand-alone snack or dinner.

4-0 out of 5 stars A blessed birthday gift
When my sister, Laurie, gave this to me for my birthday, a whole new world opened up to me. I had always been a fan of sandwiches, but this has bologna and cheese beat. Hands down. Every recipe from this book (that I've tried) is a winner. I constantly refer to it when I have particularly fresh tomatoes, greens, seafood, prosciutto, cheese or artisan bread. I especially appreciate Ms. LaPlace's emphasis on very fresh, organic ingredients and free-range poultry products. The delicious little bites produced from these pages always elicit compliments from guests and family alike. BUY THIS BOOK! You'll never regret it! ... Read more

182. Cooking Essentials for the New Professional Chef
by Mary DeirdreDonovan
list price: $69.60
our price: $59.75
(price subject to change: see help)
Asin: 0471287172
Catlog: Book (1996-09-09)
Publisher: Wiley
Sales Rank: 220314
Average Customer Review: 4.5 out of 5 stars
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Book Description

Cooking Essentials for The New Professional Chef offers students an opportunity to learn the basics of cooking while using the actual reference that professional chefs have relied on for over a generation—The New Professional Chef™. In addition to providing an excellent foundation in such cooking essentials as raw ingredients, tools, classic techniques, and foundation recipes, the academic version of this professional reference clarifies every concept with supportive text, step-by-step photos in full color, illustrations, and tables. Special features designed to assist both students and instructors include the following:

  • Chapter Objectives emphasize key concepts and guide reading
  • Highlighted Key Terms and Concepts offer a quick recap of the language a chef should be able to use fluently
  • Footnotes define terms that might be unfamiliar the first time they appear in text
  • Self-Study Questions and Activities reinforce concepts and help students apply them in a problem-solving format
  • Tables and Charts put important technical information at the students’ fingertips
  • Sidebars highlight professional development issues, techniques, kitchen management strategies, and historical context
  • Chapter Summaries recap the lessons that should be mastered
To help students build technique, the over 300 foundation recipes—conveniently grouped at the back of the book—are organized from simple to complex, with similar types grouped together. Students can quickly locate extra help with recipes by referring to the technique cross-reference feature that accompanies each recipe. In addition, color photos, tips, and historical notes provide additional support. ... Read more

Reviews (2)

5-0 out of 5 stars Awesome book for culinary students
This book gives great information on preparing and handling food properly and of course the most important is how to store food before and after cooking. This book was a requirement for class but another book I purchase was not a requirement but I thought was extremely helpful was The Study Guide for the National Servsafe Exam. This book had very similar questions to what's in class and on the exam and it help me pass with high grades. Thank you Dr. Leonardi and Ms. Heilman

4-0 out of 5 stars If you want to know the hows and whys, this is a good book
This book is required for the Culinary school that I attend and I have found it extremely helpful. As its title implies, it is for the serious student and a good reference book to keep because it identifies foods, explains proper handling, storage, and preparation tecnique, and also includes recipes. If you just want to throw together a recipe, buy a Betty Crocker cookbook. If you want to do it the professional way, buy this book. ... Read more

183. Cakes to Dream On : A Master Class in Decorating
by ColettePeters
list price: $40.00
our price: $26.40
(price subject to change: see help)
Asin: 0471214620
Catlog: Book (2004-10-27)
Publisher: Wiley
Sales Rank: 4968
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Book Description

A beautifully illustrated, step-by-step guide to the sophisticated art of cake decoration–from one of the world’s premier cake designers

Master cake decorator Colette Peters has developed a large and tremendously dedicated following among serious home cooks and professional cake bakers who love her magnificent, whimsical cakes. In Cakes to Dream On, she presents an astonishingly beautiful new array of her original cake designs, including Homage to Dr. Seuss, Rainbow Carousel, Colorful Cloisonné, Floral Inlay, and Bridal Brocade cakes. She includes more in-depth instructions and explanations of techniques than ever before, along with templates and insider tips on sugarwork, gumpaste, fondant, brushwork, and piping. More than 150 color photographs and a gorgeous full-color interior make this book a wonderful gift as well as an excellent kitchen resource.

Colette Peters (New York, NY) is the owner of Colette’s Cakes. Her creations have appeared at royal weddings and major diplomatic functions, including White House events. She is the author of four books, including Colette’s Birthday Cakes and Colette’s Cakes: The Art of Cake Decorating. She recently won the Beaver Creek International Culinary Classic: The Wedding Cake Challenge, which will be televised on the Food Network. ... Read more

184. Candyfreak: A Journey through the Chocolate Underbelly of America
by Steve Almond
list price: $13.00
our price: $10.40
(price subject to change: see help)
Asin: 0156032937
Catlog: Book (2005-04-04)
Publisher: Harvest Books
Sales Rank: 8529
Average Customer Review: 4.0 out of 5 stars
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Picture a magical, sugar-fueled road trip with Willy Wonka behind the wheel and David Sedaris riding shotgun, complete with chocolate-stained roadmaps and the colorful confetti of spent candy wrappers flying in your cocoa powder dust. If you can imagine such a manic journey--better yet, if you can imagine being a hungry hitchhiker who's swept through America's forgotten candy meccas: Philadelphia (Peanut Chews), Sioux City (Twin Bing), Nashville (Goo Goo Cluster), Boise (Idaho Spud) and beyond--then Candyfreak: A Journey through the Chocolate Underbelly of America, Steve Almond's impossible-to-put down portrait of regional candy makers and the author's own obsession with all-things sweet, would be your Fodor's guide to this gonzo tour.

With the aptly named Almond (don't even think of bringing up the Almond Joy bit--coconut is Almond's kryptonite), obsession is putting it mildly. Almond loves candy like no other man in America. To wit: the author has "three to seven pounds" of candy in his house at all times. And then there's the Kit Kat Darks incident; Almond has a case of the short-lived confection squirreled away in an undisclosed warehouse. "I had decided to write about candy because I assumed it would be fun and frivolous and distracting," confesses Almond. "It would allow me to reconnect to the single, untarnished pleasure of my childhood. But, of course, there are no untarnished pleasures. That is only something the admen of our time would like us to believe." Almond's bittersweet nostalgia is balanced by a fiercely independent spirit--the same underdog quality on display by the small candy makers whose entire existence (and livelihood) is forever shadowed by the Big Three: Hershey's, Mars, and Nestle.

Almond possesses an original, heartfelt, passionate voice; a writer brave enough to express sheer joy. Early on his tour he becomes entranced with that candy factory staple, the "enrober"--imagine an industrial-size version of the glaze waterfall on the production line at your local Krispy Kreme, but oozing chocolate--dubbing it "the money shot of candy production." And while he writes about candy with the sensibilities of a serious food critic (complimenting his beloved Kit Kat Dark for its "dignified sheen," "puddinglike creaminess," "coffee overtones," and "slightly cloying wafer") words like "nutmeats" and "rack fees" send him into an adolescent twitter.

...the Marathon Bar, which stormed the racks in 1974, enjoyed a meteoric rise, died young, and left a beautiful corpse. The Marathon: a rope of caramel covered in chocolate, not even a solid piece that is, half air holes, an obvious rip-off to anyone who has mastered the basic Piagetian stages, but we couldn't resist the gimmick. And then, as if we weren't bamboozled enough, there was the sleek red package, which included a ruler on the back and thereby affirmed the First Rule of Male Adolescence: If you give a teenage boy a candy bar with a ruler on the back of the package, he will measure his dick

Candyfreak is one of those endearing, quirky titles that defy swift categorization. One of those rare books that you'll want to tear right through, one you won't soon stop talking about. And eager readers beware: It's impossible to flip through ten pages of this sweet little book without reaching for a piece of chocolate. --Brad Thomas Parsons ... Read more

Reviews (68)

5-0 out of 5 stars Funniest Book I ever read
OK, so I am not a candy freak, but certainly a fan. Plus, my hometown is also home to M&M's/Mars Master Foods. And after reading the People Magazine review, I made a mental note to read this book.

I was not expecting it to be so funny. In fact, I didn't know what to expect really. I mean, I book about candy? How coud he write a whole book about candy without it coming off like a technical guide? But he did it. And I am grateful.

Almond might not be so grateful that I have passed my copy on to three others to read (everyone finished it in about 2-3 days). I sure he would prefer everyone buy their own copy. So, I am doing my part in telling you to get your own copy and prepare to laugh. And to have sugar cravings.

4-0 out of 5 stars Fascinating, Nostalgic Read!
If you have any sense of awe in regard to childhood, and Americana, Candyfreak is worth your time . Reading this book reminded me of growing up, hanging around the candy store (or counter), and the salivation of opening the wrapper of newfound sweetness.

Candyfreak is what its name infers, but aren't we all that way too?

4-0 out of 5 stars sweet sadness
Almond writes with pulsing personality and sensual joie de vivre.

This book is a unique mix of journalism, obsession, and personal revelations.

The weakness... visits to the candy companies become repetitous.

The strength... scenes of the author's childhood, his frailties, his stabs at adult love, and his disquiet about America.

Almond's most poignant writing involves his sadness and doubt. Read this for his courage and candor, his observations on our individual quests and our strange society.

4-0 out of 5 stars Oompa Loompas, Goo-Goo Clusters, and Abba Zabas
Imagine an adult who is just as fascinated by candy as he was when he was eight years old. That is Steve Almond, mid-thirties, English professor, candyfreak.

It's even better being a candyfreak when you are an adult, because you can buy all the candy you want. And you can even eat all the candy you want, if like Almond, you are an ectomorph who never gains weight.

Candyfreak, the book, is a journey through the history of candy in America, and one man's relationship with candy. When Almond is talking about candy -- visiting candy factories, reminiscing about candies past, or discussing the attributes of candy, he is quite good. I enjoyed being reminded of some of my old favorites such as U-No and Kits and Sixlets. But when Almond gets more personal, I found myself skipping chunks of the book. This surprised me, because I usually like memoirs and personal essays. I found I just didn't care about Almond's personal quirks or even his politics, even though I usually agreed with him.

An index would have been helpful, to look up those specific candy bars you are wondering about. Even if you think you aren't interested in the history of candy bars or in candy trivia, you will find yourself compelled to find out what is in a candy bar called "Chicken Dinner" or "Vegetable Sandwich," or why it's called "Three Musketeers."

2-0 out of 5 stars awfully amateur writing
it's pretty amateur writing-- a better edit would have helped a lot, and some stronger direction for the author. (in the list of links in the back of the book, the description for one is "This person rocks my world." --um, you couldn't give us anything more than that? like, why?) the stuff about the author's childhood is mildly intersting; it's a lot better when he finally visits the chocolate factories. the descriptions of the owners of the factories is great and the interviews are fun too... that's where the book really picks up. ... Read more

185. Betty Crocker's Quick & Easy Cookbook
by Betty Crocker, Betty Crocker Editors
list price: $17.95
our price: $17.95
(price subject to change: see help)
Asin: 0764539302
Catlog: Book (2003-07-15)
Publisher: Betty Crocker
Sales Rank: 4444
Average Customer Review: 5 out of 5 stars
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Book Description

The ultimate dinner solutions cookbook is back–in a new lay-flat, paperback comb-bound edition

Ready to get to work in the kitchen, this is the book that answers the question, "What’s for dinner tonight?" To get dinner done fast and still have a meal the whole family will enjoy, here are more than 300 delicious recipes for everything from appetizers to main dishes to desserts–all ready in thirty minutes or less. Readers will love innovative dinner solution ideas like Pantry Recipes and 1-Step Recipes that provide cooking options even when there’s no time to shop. For those who are really time-pressed, more than half of the recipes are Super Express, ready to eat in twenty minutes or less. With excellent choices for meat-lovers, vegetarians, and fish fans, the cookbook’s easy recipes combine familiar ingredients and convenience foods into creative dishes that are short on time but long on flavor. From shopping made easy to great tips and ideas for speeding up cooking, this cookbook is Betty Crocker at her best. ... Read more

Reviews (2)

5-0 out of 5 stars Chicago
This is the book to buy to get dinner done fast and still have a meal the whole family will enjoy. There are more than 300 recipes for everything from appetizers to main dishes to desserts-all ready in thirty minutes or less. Readers will love innovative dinner solution ideas like Pantry Recipes and 1-Step Recipes that provide cooking options even when there's no time to shop.

5-0 out of 5 stars This book is great for my busy lifestyle.
Mouthwatering pictures and easy to follow recipes make this a great book for my cookbook collection. If you don't have time to make a savory meal after work, just open this book! There are so many choices, even a special section for vegetarians! With colorful pictures, a complete index, and quick cooking tips, answering the question "what's for dinner?" may become more difficult to answer! ... Read more

186. Grand Finales: A Neoclassic View of Plated Desserts
by TishBoyle, TimothyMoriarty
list price: $55.00
our price: $55.00
(price subject to change: see help)
Asin: 047129313X
Catlog: Book (2000-01-26)
Publisher: John Wiley & Sons
Sales Rank: 115772
Average Customer Review: 4.2 out of 5 stars
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Plated desserts--artfully arranged confections prepared from multiple components--are a modern restaurant mainstay. In Grand Finales, authors Tish Boyle and Timothy Moriarty present 53 such creations, the work of 23 leading American pastry chefs who have been challenged to make "neoclassic" versions of traditional desserts. Thus, for example, tart tatin, the venerable French apple galette, is reconfigured by chef Lincoln Carson as Pear Tatin with Vanilla Ice Cream and Caramel Sauce. Like the other recipes in the book, the pear tatin requires multiple subpreparations (in this case 5, though 7 to 10 elsewhere is not unusual); frequently large recipe yields (72, in one case), ingredient quantities given by weight, and restaurant-ingredient "call-fors" (like isomalt and trimoline) further alert us to the fact--unstated--that the book is for professionals. This said, general readers may well be intrigued by the talent and technique on display in 105 color photos of the unquestionably gorgeous desserts, and by the useful, often fascinating information on pastry history and production that the book provides.

Organized by classic dessert categories or fare, the book offers a wide range of "reinterpretations," including White Chocolate Key Lime Tart, Passion Fruit Baked Alaska with Coconut Marshmallows, and Ginger and Quince Napoleons. A preliminary chapter introduces readers to the chefs--among them (in addition to Lincoln Carson) teacher and baking-book author Nick Malgieri, Jacquy Pfeiffer and Sebastien Cannone of the French Pastry School, and Chris Broberg of Manhattan restaurant Lespinasse. Offering insights and personal vignettes, the chefs help spin the historical and pastry-career investigation that follows. An illustrated chapter on sugar work concludes the book, along with a glossary of classic dessert types. These latter sections are valuable resources in themselves, and should engross all dessert makers, from the home-based to those who produce, or want to produce, stellar restaurant sweets. --Arthur Boehm ... Read more

Reviews (5)

5-0 out of 5 stars Great book!
I'm a pastry student. I bought this book because I needed ideas for my projects. This book presents classical desserts with a modern twist. A very useful resource.

4-0 out of 5 stars Cool Book
I thought that this was a great book. As stated above; by other reviewers, this is not a beginner's book although not one that is entirely impossible for beginners to follow. I bought this book for reference for an upcoming ACF sanctioned event. I am rather new to this field but will be competing in it. It has many great ideas and alot of the deserts where displayed beautifully. The preparation of many garnishes where not explained but these are easily found on the internet.

I recommend this book to anyone looking to not just excel but have fun in the pastry field.

3-0 out of 5 stars review on pastry
I feel that this book didn't project the pastry that people are interested in today. Pastry is like a fashion show, you put your best most tasteful and fashionable out to the public. The fashion is not overpowered by the accessories.. The dessert should be able to project itself alone.. In this book the desserts were lost among all the garnish..

4-0 out of 5 stars Not for beginners!
I agree with the previous reviewer this book is not for beginners. BUT what a book! The recipies are great, and presentations wonderful. The portions, sometimes serving 20 need to be reduced, and measures are in weight (took me a minute with 10 oz eggs). If you're a veteran baker you'll have a book that challenges-- and rewards with plenty of wow appeal at your next dinner party.

5-0 out of 5 stars Top Resource For Pastry Professionals
I highly recommend this book to pastry professionals and students, skilled amateurs, and aficionados of fine food photography. As the pastry chef of a large Chicago hotel, I am frequently asked to create elaborate showpieces and spectacular plated desserts for banquets and VIPs. Inspiration for these creations is sometimes swallowed up by production demands. A Neoclassic View of Plated Desserts has been an invaluable resource for ideas, presentations and techniques. The photographs are not only dazzling, they are also instructive. The recipes are well-written and tested (measurement are in grams and ounces, too!). The sugar chapter alone (by Ewald Notter) makes the book worth buying. ... Read more

187. On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition)
by Sarah R. Labensky, Alan M. Hause, Sarah Labensky, Steve Labensky
list price: $49.95
our price: $31.47
(price subject to change: see help)
Asin: 0130618659
Catlog: Book (2002-07-08)
Publisher: Prentice Hall
Sales Rank: 34143
Average Customer Review: 4.8 out of 5 stars
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Reviews (20)

5-0 out of 5 stars Great resource
I view this book as one of the essential resource books any serious cook should have. If I had named it, I would have called the book "On Food" because it is not just about cooking food, it actually gives you encyclopedia type entries to describe an enormous number of items in each chapter (e.g. fish, vegetables, meats). It will tell you where your food came from, in which seasons it is freshest, how best to prepare it and will follow each of these up with a number of recipes. Do not look to this book to be a cookbook, though. Is is more important to view the book as a resource to help you figure out the best types of preparations for that item you found at the market but have never used before. It is a great tool to just sit down and learn about cuts of beef and why some parts of the animal are great for one type of preparation versus another. That said, there are recipes and they are good, but to focus on them would be to overlook all of the education you can get from this book. This is used as a textbook in cooking schools, and the set-up is like a textbook, but a lot more interesting than the ones you had in college or high school because you can eat after you learn.

5-0 out of 5 stars Simply blown away by how much info is in this book!
I'm a culinary arts student at the Art Institute of California, and total foodie, and I take my cooking very seriously. This book goes into explicit detail for each and every ingredient and cooking method. I'm not kidding when I tell you that there are three paragraphs and a chart to tell you how to boil water. That may seem like overkill, but now that I've been following the various guidelines of food preparation, I notice a subtle improvement in everything I make. If you're the kind of person who walks down the spice aisle of the grocery store for fun (like me!), or if you can't get enough kitchen gadgets (like me!) then you'll enjoy this book. Caution: don't read this one on an empty stomach!

4-0 out of 5 stars best book for the new chefs
one of the best books for new chefs or people that just whant to try and cook somthing then the norm easy to follow recipes

5-0 out of 5 stars Lots of techniques I never heard of before
This book is a great reference guide and I needed something to help me once in a while because I am in the restaurant business. There are many photos and information on techniques. Another great book is the Study Guide for the National Servsafe Exam. This book has excellent questions along with answers and explanations to help you get through your classes or to pass the state exam. There are also other culinary study guide books by Patrick Leonardi on

5-0 out of 5 stars Broadbased and excellent
Excellent book, a lot in there but nothing unnecessary. Is more broadbased then the leading book in the field. Draws upon more than just French style cooking and includes the view points of other chefs and their food. ... Read more

188. Silk Road Cooking: A Vegetarian Journey
by Najmieh Batmanglij
list price: $35.00
our price: $35.00
(price subject to change: see help)
Asin: 0934211965
Catlog: Book (2004-05)
Publisher: Mage Publishers
Sales Rank: 5865
Average Customer Review: 5 out of 5 stars
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Reviews (3)

5-0 out of 5 stars Not only a great cookbook but a journey through cultures!
I was fascinated by all the earlier books by Mrs. Batmanglij but her latest book has a special place in my heart. I cannot do enough to highlight this book's difference from the majority of other cookbooks that are out there.

This is not only a flawless book with a vegetarian approach, but its approach is one of great originality: The beautiful recipes are accompanied by even more beautiful pictures and stories of the land and its people. It leaves us with so many great choices to try, designed to fit any situation: Georgian Stuffed Tomatoes for a warm a fall evening, and Sweet and Sour soup for a cold winter night.

Unlike many other cookbooks, this book takes us to the world it is borrowing its recipes from: the Silk Road, a world where different culinary cultures are and have been connected to each other, crossing the mountains and deserts of Central Asia to connect East Asia and the Mediterranean. In a way not known to many of us, the Silk Road was an important cultural crossroads and this book celebrates that.

Get this book, and you will not only have gotten a great cookbook with recipes of wonderful tasting recipes covering a great part of the world, but you will also be exposed to a beautiful culture - more so a mix of many cultures- that you will be able to see through the beautifully placed stories and pictures.

5-0 out of 5 stars More than a cook book - a Silk Road Spell
This book is simply magical and quite unique. It carries you on a timeless culinary journey from Genoa to Shanghai, weaving in the mystical writings of Rumi, beautiful pictures of local people, anecdotes that make the rich heritage of the Silk Road come to life, and recipes with pictures that -- well, you just might start smelling the pages.

This is my third cook book by Mrs Batmanglij and I'm so happy to finally have a vegetarian approach to some Middle Eastern and oriental recipes. Not only will you learn about wonderful and creative dishes, you are guaranteed a flawless recipe, uncomplicated and easy to follow.

Get ready to take a long and wonderful journey with every bite. You'll be under the spell the second you open the book...

5-0 out of 5 stars Silk Road Cooking: A Vegetarian Journey
Najmieh Batmanglij's Silk Road Cooking is a valuable addition to the great treasure house of Silk Road culture. With remarkable insight, a wealth of facinating information combined with beautifully nuanced stories of the land and its people, the author takes us along with her on this most rewarding journey of culinary discovery.

I have the pleasure of collecting all of Najmieh's cook books over the years, and I have tried many of her recipes in this and other books with joy and pride. In this book, the Silk Road is not a fabled tale of exchanges of wealth between the East and the West, but something we can see, we can touch and we can taste! In a cool night, make yourself a bowl of that simple and cozy Beijing Hot& sour noodle soup; or try Persian noodle soup garnished with garlic, onion, mint and yogurt, my favourate winter treat. To your perfect lunch/dinner party, complete it with Najemieh's Georgian rice salad with tart cherries or Amoli rice salad with barberries. They are easy to make, pretty to look at, taste wonderful, and they are absolutely great crowd-pleasers at any parties.

Get the book, try the recipes yourself and you will get that I-can-do-it-too joy and pride. ... Read more

189. Before and After: Living and Eating Well After Weight Loss Surgery
by Susan Maria Leach
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 0060567228
Catlog: Book (2004-05-01)
Publisher: Morrow Cookbooks
Sales Rank: 20312
Average Customer Review: 4 out of 5 stars
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Book Description

At 278 pounds, Susan Maria Leach couldn't fit into a roller coaster seat, couldn't tie a bathrobe around herself, couldn't even ride with her husband on the back of his Harley. Enough was enough. Susan underwent gastric bypass weight loss surgery. Now Susan weighs in at a mere 135 pounds. Her book, Before & After, is the story of her incredible journey from being too big to enjoy her life, to being able to truly enjoy life to its fullest.

Now Susan can fit into that roller coaster seat, completely tie that robe, and ride on the back of her husband's Harley.

More than one hundred thousand people had weight loss surgery in 2003, and as those pounds continue to drop, the number of people opting for the surgery continues to rise.

Part memoir and part cookbook, Before & After includes a foreword by Susan's surgeon, comments from a nutritionist, and a section on frequently asked questions. It is an intimate account of Susan's own transformation, as well as a universal guide for those who have undergone or are considering the procedure.

After her own success, Susan participated in support groups for weight loss surgery patients. There, she discovered that people had as many questions about life after surgery as they had about the operation itself. Before & After answers those questions and many more. An accomplished home cook and longtime culinary enthusiast, Susan quickly became known as the "lady with the recipes."

Determined not to give up good food and a flexible lifestyle, Susan worked hard to develop recipes that meet her nutritional requirements, yet are delicious and satisfying for her, her family, and her guests. The 100 recipes -- which include everything from Roasted Salmon with Mango Salsa and Italian Meatballs to Belgian Chocolate Cheesecake and Lemon Meringue Pie -- make about four servings, but each comes with a measured serving for WLS people along with a calorie/carb/fat/protein count. Susan has recipes for every step of the way, from tastes-like-the-real-thing milk shakes for those first post-op days to an entire Thanksgiving menu.

Before & After is a journal of Susan's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book about hope for anyone who has a serious weight problem. ... Read more

Reviews (30)

5-0 out of 5 stars Magnificent Fair
This book is absolutely wonderful. Susan Maria's story is inspiring and true to her heart. She is a wonderful example of someone who has put their mind over matter and made a difference in the lives of the pre op person and especially the post op person. The recipes in the book look amazing. I haven't tried any yet but only because I just got the book and haven't had time. But I have tried recipes from her website bariatric in the past and those have always been delicious and quick. The book is top notch as is Susan Maria. Two thumbs UP!!

5-0 out of 5 stars Wow, just what I needed!!!
This was exactly what I needed to read after my operation. This book gives hope to people having RNY that food can still be something that we can look forward to and still enjoy post-op. The chapters on pureed and soft foods and shakes are perfect for the early stage that I'm in.
I found that there were simple recipes as well as fancy recipes. They all sound wonderful and the ones I've tried so far have been incredible. Thank you Susan Maria!!!

5-0 out of 5 stars I enjoyed this book cover to cover!
This is an excellent book for pre or post ops. I loved reading of Susan Maria's escapades while she lost her weight. She writes about going to parties, on vacations and out to dinner. I understood her reasoning behind her food choices and can make better choices on my own because of her examples. Every recipe has come out perfect and has been delicious. My favorite is SF banana bread using banana protein powder in place of flour. There are several people who are visciously attacking Susan Maria on some of the MSN message boards, and some of the one star reviews reflect a joint effort to undermine her. Dont let these bitter people talk you out of buying this wonderful book that will help you greatly in your post op life. I hope that some of the bad reviewers get the psychological help they need. To launch a personal attack on a writer because "you are smaller than they are" is juvenile. Susan Maria always speaks highly of Carnie Wilson, and if you actually read Before & After you would know this. A great read!

1-0 out of 5 stars Before and After: Living and Eating Well After WLS
I was more like a journal of her experience w/ wls in the ~1st 60
pages... (perhaps if I read preop would of been more excited???) it is 1/2 recipes pages pp93-244 Q&A pp61-92 and should be a cookbook not WLS book (IMHO)...I guess with almost 2 yrs under my belt and being on 15 ossg-yahoo boards or more it didnt give meanything "new"...Dont get me wrong it isnt bad it just didnt add to my research/knowledge! My 2 cents..(*I wish I had saved the $17!!!)

1-0 out of 5 stars Not worth the money!
This book was like an infomercial selling her vitamins. Wow if this is all it takes to make money, I'm going to write a book too and make millions. Nice try Susan Maria. As preachy as she is on OH and always slamming the wonderful Carnie Wilson, she really needs to follow her own advice and there is no way she weighs 135 Lbs. I met her and I can vouch for that. I just wish people who have had WLS can be honest about how much weight they are really losing and keeping off. I had WLS and I am smaller than she is and weigh 135 Lbs. ... Read more

190. The Naked Chef
by Jamie Oliver
list price: $34.95
our price: $22.02
(price subject to change: see help)
Asin: 0786866179
Catlog: Book (2000-09-06)
Publisher: Hyperion
Sales Rank: 2069
Average Customer Review: 4.53 out of 5 stars
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There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Café, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that can be found by almost anyone who is reasonably interested in food shopping. Like the television show, the book is titled The Naked Chef. In Oliver's words, this sums up the idea: "It's basically stripping back to the bare essentials." He applies this to all his recipes--from salads to roasts, desserts to pastas. He doesn't use culinary jargon or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) and herbs to grow on your windowsill. Recipes include Warm Salad of Radicchio; Gem and Pancetta; and Beetroot Tagliatelle with Pesto, Mussels, and White Wine. There are also tips on how to cook live lobsters, how to make gravy, preparing dry beans for cooking, and how to make the perfect roast chicken. Several photographs accompany some of the recipes, with step-by-step instructions. Oliver's recipes for bread are particularly good--a tribute to his training at Carluccio's, the Covent Garden deli. This is the perfect book for anyone who doesn't want to spend much more than a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, ... Read more

Reviews (62)

3-0 out of 5 stars Eye-catching title, simple food
Jamie Oliver's first book based on his television series (no, the title does not refer to the chef but instead to his philosophy) is a fine entry in the cookbook market for those who prefer their meals on the plain but flavorful side. Oliver excels in simplicity. His stripped down recipes are easy to follow and don't require a lot of imagination to guess how they will taste. For example, his six recipes for salad dressings fit on two pages; the recipe titles describe exactly what one gets. While Oliver supplies a few recipes that I'll never try (Ravioli of Borage, Stinging Nettles, Marjoram, and Fresh Ricotta) and a few gourmet dishes (Spicy Squash, Basil, and Ricotta Tortellini with Crispy Herbs), most dishes will be familiar to those who dine out at mid-priced restaurants. The emphasis is heavily, though not exclusively, on pasta and Italian flavors. (For ambitious cooks, Oliver supplies clear instructions on how to made pasta at home.) Meat recipes are often plain, without sauces or exotic ingredients; you'll find roast chicken, slow-cooked lamb shanks, and pork chops with thyme, lemon, and pesto. The fish and seafood dishes tend to use off-beat (for Americans) ingredients such as sardines, whole trout, and skate wings, although pan-seared tuna, a staple in restaurants nowadays, makes an appearance. Desserts are uninspired.

The strength of this cookbook is the no-nonsense style and the color plates that accompany the recipes. I recommend this for beginning cooks and those who have simple tastes and are looking for something new. Gourmet cooks, particularly those with a lot of cookbooks, are likely to find themselves bored with the selections.

5-0 out of 5 stars Easy to Re-create These Tasteful Recipes!
I enjoy watching Jamie Oliver's cooking show, The Naked Chef, on the Food Network so I decided to purchase his cookbook and try the recipes myself.

If you are like me and enjoy reading cookbooks as well as trying the recipes out, this book is for you! It is an interesting and easy read with great pictures. This young man is very personable in his writing style.

I cooked for a party of 6 the Spicy Squash, Basil and Ricotta Tortellini with Spicy Herbs (pg 75) and got rave reviews from my friends. I love fresh pasta and the flavors were subtle yet surprisingly refreshing. I am looking forward to trying other of his pasta recipes.

I am baking the Baked Chocolate Tart and making his Semi-freddo this coming weekend for a dinner party where I have been asked to bring desert. I can't wait to try and taste these two deserts.

I am also looking forward to trying his soups plus the fish and shellfish recipes in the cookbook.

I recommend this cookbook, The Naked Chef. It is well worth the money to try these new and exciting recipes.

Thanks Jamie for your creativity with food and love for cooking!

5-0 out of 5 stars A book that changed my life
Recently, a friend asked me if any books had changed my life in the past year or so. I thought for awhile, and responded, "Why, yes, I guess you could say 'The Naked Chef' has changed my life. Now, I love to cook!"

What I love about these recipes, besides that they're delicious, is that there isn't a lot of fussiness: no exact measurements (except for the baking recipes, of course), no tricky little "tie each noodle in a bow" steps, no sinks full of dirty pots and pans (many of the recipes are "one-dish").

This cookbook also possesses a couple of attributes that make meal planning easy: great photographs, and an extensively cross-referenced index. I now own all 4 of Jamie Oliver's cookbooks. (...)

5-0 out of 5 stars Great stuff!
As a complete beginner, I was totally amazed by the clarity of this book. Jamie takes sophisticated tasting dishes and strips them down to the bare essentials, I couldn't believe that I was cooking up grilled salmon with black olives and basil in minutes. He made me aware of the importance of cooking with the freshest ingredients, that way less really can be more. I also liked the fact that his recipes were fairly health-conscious too without really trying to be low fat. I am ready to take it to the next level!!!!

5-0 out of 5 stars What a dinner!
I finally threw myself into really making something from this book on Valentine's day for my sweetheart. I made the roast chicken, the asparagus with cheese (I used gorgonzola) and the red onions with tarragon. Let me say, I was shocked how good everything was! The flavors were as good as any above average restaurant and I did it all myself. If you have ever seen Jamie's show on FoodTV, this book is more of the entertaining young chef's recipes and enthusiasm. I have much more interest and incentive knowing how good the food I already made was, to continue to try more recipes in the book. Happy eating! ... Read more

191. I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
list price: $32.50
our price: $20.47
(price subject to change: see help)
Asin: 1584790830
Catlog: Book (2002-05-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 91
Average Customer Review: 4.65 out of 5 stars
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Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz ... Read more

Reviews (116)

5-0 out of 5 stars The Best
Alton Brown is the mastermind behind the Food Network's show, "Good Eats". As "Good Eats" success began to blossom, Alton decided to try his hand at a book. As fans began to wait in anticipation of "I'm Just Here For The Food: Food + Heat = Cooking," it was assumed that this book would be a take off from his show "Good Eats". However, it is not, but does show you what Alton enjoys most of cooking - the science, the understanding of what goes on in the kitchen.

The book's chapters are divided into cooking processes, such as grilling, braising, microwaving and more. In each chapter, he explains the type of heat, what method is best for applying this heat and some recipes as examples. By understanding the heating process, and thus, the science behind cooking, the more in control of each meal or recipe you will be.

He explains scientific terms in a manner in which a layman can understand. He also explains those unspoken rules to cooking that most cookbooks do not explain, either from the assumption that you went to culinary school too, or because the writer did not know these rules either.

His usual humor and wit is ever present in this book. In fact, you feel like Alton is actually reading the book to you! He uses his own terms for things, such as "software" (food), "hardware" (pots, pans, and utensils) and "application" (cooking process). He even has funny diagrams and photographs in case you wanted an extra chuckle.

Also included in this book is an explanation of ingredients, such as the varieties of butter: unsalted, clarified, whipped, buttermilk and margarine. So, if you were at all confused, you will no longer be.

At the end of the book, he includes recommended reading, so we can be just as smart as he is, plus places to purchase our food and supplies!

And not only was this a great book, it received a James Beard Award in 2003 for the Best Reference Book! So, you just have to buy it now, because! Seriously, if you want to understand more about what is going on in your kitchen, and how to enjoy your cooking, buy this book!

5-0 out of 5 stars Funny & Informative Read on the Hows & Whys of Cooking
Sure, you can follow a recipe, but did you ever wonder why it says to "rest" a cut of meat after cooking? Or how exactly to properly sear or saute something? Or do you follow instructions and end up with dry, overcooked, or otherwise inedible food nonetheless? Then Alton Brown's I'm Just Here for the Food: Food + Heat = Cooking is definitely for you.

Alton's tone makes the book a quick and enjoyable read. Capturing the essence of his Food Network program "Good Eats" in printed form, the book's text is often funny and always informative. Illustrations accompany the text in strategic locations, including one particularly funny one demonstrating the consequences of poor safety when deep frying.

The book covers the basics from searing to grilling to broiling to cooking with water (steaming, simmering, etc.) and frying. Each section explains the processes at work and the reasons each technique should be used and why they work. Whereas other texts do cover the same techniques as this book--and some even delve into the hows & whys behind the various methods of cooking--Food + Heat = Cooking makes the explanations readable and memorable without coming across like a textbook.

Fans of Brown's show on Food Network will certainly want the book. However, don't buy this book if you're looking for lots of glossy, yummy photos of food. Do buy it if you can't get recipes to work correctly or find their directions unclear or just want to improvise on occasion and have your dishes turn out great. Although the book does contain quite a few recipes, its true value is in the techniques and the whys & hows of cooking.

5-0 out of 5 stars Informative and Entertaining
I don't consider myself a chef, but I love to cook, and people love what I cook. This wasn't the first cookbook that I read from cover to cover either. However, I have never enjoyed a cookbook quite so much. It is very entertaining and informative. I've been cooking for years, and yet, I learned so much from this book. I learned some new cooking techniques, and although I was already familiar with quite a few of the techniques that Alton Brown uses, I learned why I do it that way. My picata recipe only varied slightly from Alton's but his was definitely an improvement! I really think men would read and use this cookbook more than any other. I will probably be getting a copy for my son. There are a few typographical errors that I've discovered as a transcribe some recipes into my recipe program, such as 1/4 tsp ground in the Marinated Flank Steak Recipe. I decided to ignore that ingredient, and my recipe still turned out fine. I don't think he meant dirt...did you, Alton? Anyway, I still give it 5 stars and recommend it highly!!

5-0 out of 5 stars Hey, Alton, where's the sequel?
Really great book, one that everyone should own. Fans of "Good Eats" will appreciate it even more. I have two complaints: The book is very big and heavy, so I had to make a special place for it on one of my cookbook shelves; a lighter book would be easier to handle. I also would love to see Mr. Brown write a similar book that focuses on the many sweets he has done on his program: ice cream, pie, fudge, etc.

5-0 out of 5 stars This books makes curious people better cooks
If you better understand *how* when you know *why*, and you learn best when entertained, I'm Just Here for the Food is your cookbook. It's actually better stated as a how-to-cook book organized by method of heat transmission, with some exceptions such as the chapter devoted to eggs. All the publishing details are done right here also, such as the index, bookbinding, color, readable typeface, and useful appendices and equipment and safety.

Using sound science sugar-coated with humor, I'm Just Here for the Food aims to fulfill the adage that if you give a man a fish, you feed him for day; teach him to fish, and you've fed him for a lifetime. Alton may not teach you how to fish, but count on learning how, when, and why to grill, braise, fry, bake, poach and more.

This book is a perfect companion to his "Good Eats" TV show, as he uses and recommends the same techniques and tools throughout without being redundant on the recipes. Unlike some of his TV chef counterparts, Alton generally employs ingredients and utensils found well within a modest budget, and he doesn't clown around with flashy but impractical dishes meant to delight barking-seal audiences.

Beyond an excellent introduction to the culinary arts, this book is a flat-out milestone achievement in creative interdisciplinary education. If food and science were taught like this in US schools, America would be a nation of genius gourmands. Most importantly, however, it will arm you with the knowledge to cook up some seriously Good Eats. ... Read more

192. Cook Right for Your Type : The Practical Kitchen Companion to Eat Right 4 Your Type, Including More Than 200 Original Recipes...
by Peter J. D'Adamo
list price: $24.95
our price: $15.72
(price subject to change: see help)
Asin: 0399144374
Catlog: Book (1998-12-01)
Publisher: Putnam Publishing Group
Sales Rank: 7664
Average Customer Review: 4.21 out of 5 stars
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Diet schemes come and go. Successful plans, backed by powerful media machines, become bestsellers with sequels and food-product lines. But with so many diet books on the market, how do you decide which plan is right for you? According to Peter D'Adamo, the answer depends on your blood type. In his first book, Eat Right 4 Your Type, D'Adamo, a naturopathic physician and researcher, makes interesting and unique connections between human evolution, blood type, diet, exercise, and health. Now, in Cook Right 4 Your Type: The Practical Kitchen Companion to Eat Right 4 Your Type, D'Adamo provides readers with:

  • Road maps and charts for each of the four blood types, detailing which foods and beverages to consume and which to avoid
  • Tips for starting and sticking with the diet and matching your menu to your blood type
  • Thirty-day meal plans to help you stay healthy, live longer, and achieve your ideal weight
  • More than 200 healthy and easy recipes keyed to blood type
While D'Adamo's theories challenge common nutrition wisdom and his diet can be difficult to follow, Cook Right 4 Your Type will make his advice a little easier to swallow. --Ellen Albertson ... Read more

Reviews (28)

2-0 out of 5 stars Contradictory, and Missing 32 Pages
First, my copy was missing pages 143 to 178. Next, the recommended meals for my blood type (O) included fettuccine, white wine, French bread, shortbread (flour and butter), pinto beans, apple juice, cookies -- these are "avoid" foods!

I recently visited Montreal and lost 4 pounds in 5 days, eating in French restaurants. Typical meals were fillet of sole Portuguese style (with a tomato sauce), with sauted vegetables on the side; or duck with orange sauce and candied grapefruit, with pineapple, blueberries, and other fruits. Dr. D'Adamo is right -- if I eat only meat, fish, vegetables, and fruit I lose fat and feel great. Plus I love this food.

But that's not what you'll find in "Cook Right for Your Type." This book seems to have nothing to do with "Eat Right for Your Blood Type." I've been following the diet for a couple months and have lost more than 10 pounds. I like the little "Food, Beverage, and Supplement Lists" book. But I can't recommend "Cook Right for Your Blood Type."
Review by Thomas David Kehoe, author of "Hearts and Minds: How Our Brains Are Hardwired for Relationships"

5-0 out of 5 stars ABSOLUTELY LOVE THIS BOOK!
If you are not familiar with these books, the first place to start would be with "Eat Right 4 Your Type" - a terrific book. In that book, you will first begin to understand the relatioship between your blood type (A, B, AB and O) and what you eat. When I first heard of this new concept of eating over a year ago, I was a little doubtful. This is not a "diet", it is a way of eating healthy that is just right for you based on your blood type. If you stick with the guidelines on which foods are good for you and which ones you should avoid, you will be amazed at the results. Do not expect to see results overnight. How soon you will actually see and feel the difference will depend on how faithfully you follow the guidelines, and for how long.

In this book are some of the most unique recipes ever found anywhere. However, in all honesty, I think you truly need to be somewhat of a "die-hard-health-conscious fan" to truly enjoy, and stick with, some of these recipes. For me, eating healthy is a number one priority, so the transition to this style of eating was just a minor modification to my regular diet, especially when meat always left me feeling weighted down and tired in the first place. I would never in a million years even consider going back to the red meats that for my blood type are a definite no-no. That is not to say, YOU, should not be eating red meats, it will all depend on your blood type, so do not make the mistake in thinking everyone has to give up eating meat.

The results of eating the right foods for your blood type, and avoiding the ones you definitely should not be eating is amazing. I highly recommend this book as a companion for "Eat Right 4 Your Type"; they go hand-in-hand. However, I found the third book, "Live Right 4 Your Type" extremely repetitious of "Eat Right.." and "Cook Right..." The information provided in "Live Right..." was just too technical and dry to keep me interested.

4-0 out of 5 stars a good read
This book has a lot of informations on what to eat and what to avoid based on your blood types.... I have just speed read through it once, but I am going to reread it does make a lot of sense about my blood type what food I am supposed to avoid...I find the info quite useful..if you are new to the blood type diet as I am, you might want to try to borrow this book from your local library first before you buy it...a book worth reading..

4-0 out of 5 stars Great Variety of Recipes
I dug out my copy of Peter D'Adamo's ER4YT after being told to embrace the diet by my health care practitioner. I admit to being skeptical at first, the idea of blood type having anything to do with what you ate, how you felt and what kind of personality you had seemed a bit far-fetched. I also wondered how I would adapt to the largely unavailable whole grains and Omega-3 rich fish that I was supposed to be eating. Unfortunately, I live in an area where whole foods are considered extravagently obsessive and seafood means shrimp and crawfish, both no-nos for me on this dieting plan. My shopping is now limited to a once a week foray into the city to the only Whole Food Market in the entire metro area! Nonetheless, I find the on-going results positive. I am eating lots of fruit, fish, the occasional chicken and turkey enhanced by lots of soy products. I have even begun juicing again, taking my juicer down from the supply closet where it was placed when I was in my low-carb phase. I have discovered Ezekial bread which makes a fantastic toast which I admit to pathetically dreaming about while I exercise prior to eating.
I purchased this book to supplement my rather scant knowledge of vegetarian and whole food cuisine and have found it more than adequate. Each food group is represented by recipes that are specifically labeled as A, B, O or AB friendly. In addition, there are specific A,B,O or AB ingredients added or removed in certain recipes to make them extra friendly to your type--a nice lagnaippe! I have subtracted a star only because it does not have as many fish recipes as I would like!
Best of all,I find that I have not tested any of the snack or dessert recipes. The reason for this is simple: I HAVE NOT HAD ANY DESIRE FOR SUGAR and absolutely no desire to eat in between meals. Since my body is happily receiving what it needs, it isn't bothering me with the constant craving I usually experience when using a different dieting plan. On the digestive end, I have not had any bloating or stomach aches, and I have been able to stop taking a popular and expensive fiber therapy!
Keep in mind that if you are a mainstream eater---meals out of a box, or junk food junkie, you are going to have a difficult adjustment to make when trying or just reading this diet through the first time. I would recommend eliminating and adding foods little by little--in fact it may take years---until you are actually adhereing to all the diet advice given in the ER4YT books. I say this from my own experience which tends to get tired and burn out when the change is too great. Give it a shot--it may take a while to see results, but I think your body's acceptance and performance will tell the real story.

4-0 out of 5 stars Just my type of book
I like the way the book did the recipes. It wasn't broken down into one recipe for each blood type. It stated the recipe, then showed how beneficial or not that particular recipe was for each blood type. That way you can decide if you want to prepare a meal or not, or substitute certain items for others. There are two different blood types in my family and it would be hard to cook one dinner for one type and another dinner for the other type. I would like to see more recipes for vegetables other than squash & zucchini that could been consumed by both A's & O's though and also, more chicken & turkey recipes. Otherwise, my family loves the recipes and they are easy to make. ... Read more

193. How to Cook Everything: Simple Recipes for Great Food
by MarkBittman
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0028610105
Catlog: Book (1998-08-14)
Publisher: Wiley
Sales Rank: 303
Average Customer Review: 4.39 out of 5 stars
US | Canada | United Kingdom | Germany | France | Japan

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle ... Read more

Reviews (231)

5-0 out of 5 stars Useful and fun
"How to Cook Everything" is the most useful cookbook I've ever owned. Each type of food has a "Basics" section which includes lots of preparation tips. The recipes themselves are detailed enough for beginners, and not so esoteric that you have to make a trip to a specialty grocery store every time you want to cook something. Especially helpful are the suggestions for expanding on each dish. For example, after the basic Chicken Kebab recipe, there are four modifications, including Chicken Kebabs in Yogurt-Cumin Sauce.

I'm re-learning the way I prepare even the most basic things, like sandwiches and scrambled eggs! Who would have thought scrambled eggs could be so good? And the Pan-Grilled steak has weaned me from the backyard grill forever. No other cookbook would warn you that "clouds of smoke will instantly appear; do not turn down the heat." That bit of fear that your fire alarm will go off at any second just adds spice to the whole cooking experience.

The breadth of this book is just amazing. Besides having nearly every type of Western cooking you can imagine, it also has recipes from Japan, India, Thailand, and... you get the idea.

There is one drawback-this book has no photos, just a few hand-drawn illustrations. However, the book is just so huge that if it did have photos, it would probably cost much more than it does.

5-0 out of 5 stars A Kitchen Essential!
This is a wonderful all-around cookbook, much easier to follow than the "Joy of Cooking". Cooking has always been my passion, but my creations were always fairly complex, adventurous dishes ... I never really learned how to make simple, every day meals. This book really helped me out with that! This would be a perfect gift for someone who has recently moved out on their own or for the single guy who needs a break from frozen pizzas! Even if most of the book were useless (which it is not), it would be a worthwhile purchase simply for the section entitled "28 Meals You Can Prepare in the Time it Takes to Boil Pasta" ... the recipes in this section are all simple, require usually less than 5 ingredients and can be prepared in just a few minutes. There are wonderfully detailed explanations in the books about simple, time-saving cooking techniques, as well as the reasons why certain things are prepared the way they are, so that the cook will have a better understanding of what they are doing. I would recommend this cookbook to everyone!

4-0 out of 5 stars A Great Cooking Core Book
I come from a restaurant family and am an avid collector of all types of cookbooks from vintage to Martha and I consistently grab Bittman's How to Cook Everything for how to "cut to the chase." His writing style is terrific for: explanations, definitions, useful tips and information, technique and recipes that I can't find in my vast collection of cook books. I must have in anyone's cookbook library.

5-0 out of 5 stars Stays on my counter
I have owned this cookbook for at least four years. When I first got it, I hardly cooked anything that didn't come from a box, can, or jar. I was afraid to deviate from the recipe and found most cookbook recipes too complicated, with too many ingredients. This book changed all that. In this book, you are encouraged to improvise, and helpful pointers for doing just that are provided throughout. Every section explains the basics of that type of cooking, then tells you how to expand on that. The fruit and vegetable sections are the best, with an alphabetical listing of fruits and vegetables, explaining how to select them and what to do with them. I only wish I had the copy with the CD-rom. Oh, and I wish it came in a ring-bound format, as my copy is falling out of its binding now from so much use (and many of the pages are a bit sticky)!

4-0 out of 5 stars Great book with a few problems
I haven't done a lot of cooking in my life, and only recently I started cooking regularly for family. How to Cook Everything has been the only cookbook I've used in eons. Therefore, I don't have a good basis for comparison to other cookbooks. I can, however, compare the food I cook to what I eat and enjoy in restaurants. I've made about 40-50 recipes from this book.

Some advantages of the book:

- It assumes you know virtually nothing about cooking. There are sections on how to mince garlic, dice an onion, core a bell pepper... For me, and for many others, it's great. Experienced chefs can easily skip these parts.

- It's huge. It has an example of just about every (Western) food you might want to cook. Certainly, one could go much further in each area by buying specialty cookbooks.

- The philosophy of the book is ideal for home cooking. Pick good ingredients, add minimal flavorings, cook, and serve. Most of the recipes are fairly quick.


- The prep time of many recipes seems significantly underestimated, and often needs to be doubled. Maybe the time printed in the book is amount of time Bittman takes, but as more of a beginning chef, I can't fathom it.

- Ingredients can be a pain to find, and what Bittman says is easily available in supermarkets often doesn't seem to be available anywhere around Harrisburg, PA (not exactly an out-of-the-way place), without checking dozens of specialty markets. What this and the previous statement mean is that cooking these recipes becomes significantly less easy to do after work.

- My biggest problem is that the results, while generally good for home cooking, have been a bit hit-or-miss. I enjoy good restaurant food, and I'd like to think that I could cook the same quality food at home. Bittman's best recipes are excellent, food that I would praise in a restaurant, and it's a treat to find one of them. His worst recipes are purely average, or even a bit below.

What I've surmised so far, although I've only cooked a small percentage of the book's recipes, is that Bittman is at his worst with foods that need a lot of added flavor or spice. I've noticed this in his Italian, Chinese, and Thai recipes - all of them seem to be clearly missing some crucial element of flavor. If I were more experienced as a cook, I'm sure I could identify what it was, but I'm not.

Generally I think this is more a problem with quality control and scope than anything else - with 700 recipes, it's hard for Bittman to wholeheartedly recommend and repeatedly test all of them. I still have no problem recommending this book to everyone as a base cookbook, with the caveats above. ... Read more

194. Quick Meals for Healthy Kids and Busy Parents : Wholesome Family Recipes in 30 Minutes or Less From Three Leading Child Nutrition Experts
by Sandra K.Nissenberg, Margaret L.Bogle, Audrey C.Wright
list price: $15.95
our price: $11.16
(price subject to change: see help)
Asin: 0471346985
Catlog: Book (1995-08-06)
Publisher: Wiley
Sales Rank: 3517
Average Customer Review: 3.75 out of 5 stars
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Reviews (12)

3-0 out of 5 stars Not for everyone.
I have been searching for a cookbook full of family weeknight dinner ideas and healthy foods for toddlers. I'm still looking. Although there is some interesting stuff here, including some tasty dips and a yummy looking recipe for finger sized breaded chicken pieces, I have to say I'm not thrilled. I feel like I have a lot of similar recipes elsewhere in my cookbook collection. Also, I'm kind of a food snob and many of the recipes that I'd like to try are not made from scratch. For instance, there are instructions for enhancing a boxed cornbread mix with broccoli. I almost never use mixes in my baking or cooking. On the other hand, if you need some simple and fast recipes because you don't really like to cook then maybe this book is for you.

4-0 out of 5 stars A Winner
I have recently purchased several books with the same theme of making quick and easy meals, that are healthy and appeal to a wide varety of ages. This book has been the best of the three so far. I consider myself a good cook and other reviewers have critized the ingredients used in this book. True, the recipes do use some conveience items such as canned soup or baking mixes. But when I have just gotten home from work and want to prepare a decent meal quickly, I don't mind a few shortcuts. These shortcuts do not sacrifice taste. The recipes are easy to read, so the lack of pictures does not bother me either. It makes the book more affordable.

My only gripe with this book is the title. Don't expect all of these recipes to be done in 30 minutes or less. About a third require longer cooking or baking time. I save those for the weekends.

5-0 out of 5 stars Very useful, practical cookbook
I really like the Quick Meals book - true, no pictures, so if that bothers you, don't get it. As for some of the recipes starting with time-savers like cans of soup or pancake/biscuit mix instead of making it from scratch, that didn't bother me either. I thought the recipes were, for the most part, on the healthy side. (This was important to me, too... I've been careful with what my 14 month old son eats so far - no overly processed foods, etc. He hasn't even had chocolate yet.)

The book has practical, easy recipes using stuff I usually have around the house anyway. I'd been stuck in a rut, feeding my son the same stuff everyday. The Quick Meals book gave me a lot of new ideas... For example, there's a "fun with tortillas" page and "parmesan chicken nuggets" (which aren't fried but are baked), and "basil broccoli and mushrooms" (made with frozen broccoli.)

In short, this book gave me a lot of new ideas, none of the recipes take long to prepare, and I usually already have the ingredients for something from the book at any given time. Most importantly though, my son has enjoyed everything I've made so far!

2-0 out of 5 stars Not a great book
I bought this after reading the reviews here. I was looking for quick meals for families. I own many cookbooks. This was not worth the money.

One thing that really bothered me was one of the soup recipes starts with using a can of soup. I don't care for cookbooks that use canned soup to start a soup recipe. Why bother!

I think betty crocker offers better cookbooks for the money.

5-0 out of 5 stars I love this cookbook!
I have had this book for over a year now and have made and enjoyed almost every recipe. I admit at first I was disappointed that there were no pictures but I'm sure it makes the book more affordable. I love that they give side dish and dessert suggestions with every main dish (although I would appreciate a page number reference so I don't have to look each one up in the index). Our family favorite is the Hawaiian Chicken Breast. I also like the "Tools to Help You Get Started" section. ... Read more

195. Power Juices Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
by Steve Meyerowitz
list price: $14.00
our price: $10.50
(price subject to change: see help)
Asin: 157566528X
Catlog: Book (2000-04-01)
Publisher: Kensington Publishing Corporation
Sales Rank: 21874
Average Customer Review: 4.67 out of 5 stars
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Reviews (6)

3-0 out of 5 stars Not what I expected
Overall it's an okay book, but not quite what I expected. The recipes require not only a juicer, but a blender as well, and more time than I think most people are willing to give.

The author also recommends using only organic produce and distilling or purifying your own water. Where does this guy live, and on what budget? Produce is expensive enough, let alone organic vegetables -- 99 cents for a regular cucumber or $3.00 for an organic one. Which would you rather buy for a juicer?

I think the author's recommendations are idealistic, unrealistic, and not for people who don't have an unlimited budget and tons of time on their hands.

There are plenty of other books out there. I wouldn't get this one again.

5-0 out of 5 stars Great and educational book on juicing and health
This is a great book on juicing for health. It's very educational, teaching you about many aspects of juicing. Practical aspects of juicing, such as what to look for in juicers, washing vegetables etc are also discussed. Health benefits of different fruits, vegetables and supplements are presented. And of course, dozens of juices are prescribed for different health objectives such as healing, rejuvination of body and mind, etc.

5-0 out of 5 stars Power Juices Super Drinks
My husband and I bought this book about 3 weeks ago and we love it.We just found out that my husband has Hepatitis C and he has also suffered from severe migraines all of his life.We were looking for a way to naturaly treat his headaches so as to not cause more damage to his liver and your book has given us so much valuable information and guidlines to go by.I love the way this book is so easy to read and to look information up.I like the fact that Steve is not trying to get you to buy a "special product" that he has made to heal you,he just tells you everything you need to know about all the friut,vegetables&herbs that are already out there.No matter what you are suffering from, this book will help you treat it naturally with what you have in your refrigerator.I tell everyone about this book (even the people at the juice bar where we now get our wheatgrass).I have sold this book, through word of mouth, to probably no less than 5 people in the last 2 weeks. I keep telling my husband I should go on tour for this book (LOL).It is easy to tell people about this book because it is something I truly believe in.Just to let you know,My husband and I are not health nuts,vegetarians or anything like that but because of this book we take our health alot more serious and are slowly trying to turn our eating lifestyle around for ourselves and our children.
Thank you for writing it.

5-0 out of 5 stars Power Juices Super Drinks
Power Juices Super Drinks is a wonderful book, full of useful information that is well- presented and easy to access. It is an inspiring treasure of information on healing foods and herbs, and their benefits for treating and preventing diseases.

The material is presented clearly, with lightness and humor, which Steve Meyerwitz is known for! A major part of the book presents drinks, which may be teas, smoothies, citrus juices or other kinds of vegetable or fruit juices, for specific conditions. There are chapters on power drinks for the physical body, for the mind, and for longevity. The longest chapter, called "Power drinks - Medicine Chest", details nutritional therapies and recipes for 115 different health disorders.

A tremendous resource on high power foods and herbs, is the chapter titled, "Nature's Finest Healing Foods and Herbs". It is this chapter which inspired me to start growing and eating broccoli sprouts, which contain fantastic amounts of valuable phytochemicals (plant derived substances). One type of phytochemicals is glucosinolates; Enzymes in the body convert these chemicals to isothiocyanates. One isothiocyanate, sulforaphane, is the strongest natural inducer of our body's own protective enzymes against carcinogens. These substances have been shown to reduce the incidence, rate of development, and the size of tumors. Broccoli sprouts contain 20 to 50 times more sulforaphane than the average adult broccoli plant! In three days you can raise a crop of broccoli sprouts containing as much sulforaphane as an acre of broccoli would yield in a year! This chapter is a complete pharmacopoeia of common foods and herbs, full of illuminating information.

Another very worthwhile chapter is titled, "Nutrient Sources". This chapter lists vitamins, minerals, and enzymes, and provides food sources that are loaded with them. Good sources of calories, carbohydrates, fats and protein are also listed.

People of all nutritional persuasions will appreciate this book. It can provide tasty new healthy drinks and teas for those just starting their journey towards natural healing. For the already enthusiastic, it can educate and deepen their understanding of many high-powered health foods.

5-0 out of 5 stars Fantastic Book!
As a Nutritional Consultant, I find this book one of the most valuable resources for creating good health available today! I recommend that every household in the world get a copy of this book and use the recipes in it on a daily basis. Great health for the individual will be the result!

The book is full of recommendations on the use of "food as medicine". "Power Juices Super Drinks" has over 100 common health issues listed. For each issue the author lists wonderful recipes, individual foods, and a wide array of nutrients and herbs that are helpful in addressing each of these various health challenges.

Please do yourself a huge favour, buy this book and use it every day ! ... Read more

196. In Memory's Kitchen: A Legacy from the Women of Terezin
by Cara Desilva, Bianca Steiner Brown, Michael Berenbaum, Cara De Silva
list price: $25.00
our price: $25.00
(price subject to change: see help)
Asin: 1568219024
Catlog: Book (1996-09-01)
Publisher: Jason Aronson
Sales Rank: 109794
Average Customer Review: 3 out of 5 stars
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Of all the documents of the Holocaust, this cookbook compiled from memory by the female prisoners at Terezin, a way station to Auschwitz, may be the most remarkable. The Terezin prisoners recalled and wrote down their recipes for chocolate torte, breast of goose, plum strudel, and other traditional dishes not because they thought they might ever need them--they were surviving on scraps and potato peels at the time--but as a testament to the future, so that their grandchildren might receive a fragment of their inheritance. The manuscript found its way in 1969 to Anny Stern, the daughter of Mina Pachter, whose poems on barracks life are also included. ... Read more

Reviews (2)

1-0 out of 5 stars Awful, awful, and even more awful.
This is hands down the worst book I have ever purchased. It is neither a cookbook, nor a historical portrayal. It seemingly cannot make up its mind on what it wants to be.

There are about 50 "recipes" if you can call them that. None have been updated, and none are complete. Measurements are in grams and 99% have absolutley no instructions - the "recipe" is just a list of ingredients. For the few that do have instructions, those consist of comments like "make like dumpling" as the ONLY instruction for the entire recipe. Do not purchase this book if you are looking for a historical cookbook, as not one single recipe is useable.

There are plenty of good historical cookbooks. This is not one of them. There are also plenty of good history books, which this is also not one of - unless you count about 35 pages of poorly written drivel a history lesson. This book has absolutely no direction, and no value. Could not be more disappointed...

5-0 out of 5 stars from Terezin concentration camp
This book is a testimony to the towering reaches of the human spirit. In the midst of the horrors of Terezin, surrounded by suffering, deprivation, and death, hungry women recorded recipes of warmth, comfort, and abundance. They remembered cooking delicious meals, serving delicacies and caviar, making aspic, cooking many varieties of dumplings. The hand-written cookbook they put together demonstrates that although the Nazis held their bodies captive, their spirits remained free, drawing strength and nourishment from their memories of happy days and fully-laden tables. Despite the wretched conditions of the camp, these women dared to hope for a time when they could return to their kitchens and once again rejoice in feeding their families.

This haunting book will bless your life. ... Read more

197. Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food
by Sergei Boutenko, Valya Boutenko
list price: $11.95
our price: $11.95
(price subject to change: see help)
Asin: 0970481977
Catlog: Book (2002-12-15)
Publisher: Raw Family Publishing
Sales Rank: 8906
Average Customer Review: 4.9 out of 5 stars
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Book Description

Valya and Sergei are 16 and 17 years old. They have stayed on a strict raw food diet for over half of their lives. This book consists of their insights about raw food and their favorite recipes. You will find ideas for all occasions, from gourmet dishes that take only minutes to prepare to elaborate wedding banquets. Illustrated with Valya’s drawings, this book is a delight for the eyes and spirit. ... Read more

Reviews (10)

5-0 out of 5 stars Great Book For All Ages!
This isn't just a recipe book. Sergei and Valya tell us how eating raw foods changed their lives dramatically. It's an interesting read for teens because the authors provide motivation to adopt raw foods in ways that teens can relate to. Also, parents are given advise about how to make it easier for their kids to eat raw foods.

Lots of yummy pictures of raw foods, including un-chocolate cake and live pizza!

There are 18 chapters of tasty, easy to prepare recipes. Each chapter starts out with helpful information about preparing the type of food in that section. For example, before the 14 delightful soups in the soup chapter, we're advised "If you want to make a vegetable soup, start by blending oil or avacado with some juicy veggie or fruit, then add spices and texture". This is only part of the info which will make readers confident to attempt these recipes, or create their own raw foods.

I highly recommend this book for anyone who would like to know more about eating raw foods, or for those who have been eating raw foods and want more variety.

5-0 out of 5 stars Book written by teens, displays wisdom beyond their years.
The book "Eating Without Heating", written by two
teens, displays wisdom beyond their years.
The book is magnificently illustrated with drawings by Valya.
"Eating Without Heating is a guide book to all things raw.
It is a treatise on the raw food philosophy. It is a cookbook.
It is a living testament to a family that bucked the school
establishment which tried to induce children to drink milk
and eat fast-food burgers for lunch. Their recipes are quite
a bit more sophisticated than just sliced cucumbers with dill
sauce. One example is an entire chapter on fermenting foods.
Sergei and Valya simply soak one cup of nuts in water overnight
and blend the resulting product in a blender until it is
smooth like heavy cream. They strain the mixture through
a sprout bag, pour into a jar, cover with cheesecloth,
and set in a warm place where the magic transfer of gases
and air through the mixture produces a tart yogurt-like
food. Try this with cashews and chopped mango.

They produce unique cheeses with the same method as
above. I'll soon be trying their sauerkraut and kim chee
recipes. I salivate at the thought of producing my own.

I've tasted raw breads, but have only wondered at the
mastery of culinary skills necessary to create such miracles.
From sprouted raw flax bread with kamut and walnuts to
chili corn chips, the Boutenko children make it all
seem simple, in easy-to-follow recipes. If you love
sourdough bread, you've got to try their recipe which
employs raw almond pulp with flax and caraway seeds.

These kids have timing! They save the best for last,
cookies, ice creams, and cakes. With secrets learned
from their mother (sprinkle coconut or nuts so that
the cake does not stick to the pan), and photographs
that tempt and delight (walnut cream cake, un-chocolate
cake, un-cheesecake, and many others), these recipes
are what one would expect to be served at the gates
of Valhalla. Try the Macadamia Date Pie or the
amazing Coconut-Date Truffles.

5-0 out of 5 stars Written by teenagers, this book speaks to all ages
I read your book, Eating Without Heating. It's inspiring to see you and your sister writing a book like this. It's great to have male and female co-authors, everyone can identify!!

I particularly like how you shared your struggle with diabetes. I also like how you went to college early too...that was a GREAT idea.

I'm 38 years old but your book speaks to me quite clearly as well.

For me the past year has been one of overall self-discovery, both spiritual and physical. I'm seeking an overall balance in my life now, and getting back to basics (including food) is part of my plan. I'm glad you wrote the will help me along my path!

5-0 out of 5 stars Aimed for teens who need health food but useful for all
Sergei was overweight and diabetic. His mother, fearing he would die from diabetes as did his grandmother, went on a search for a healthful diet. She switched the family to raw foods--nuts, salads, blended vegetables to make cold soups, and dehydrated vegetable and seed purees to make "bread."

The teens Sergei and Valya tell how to manage in a world where junk foods and drugs are persistent menaces in school. Sergei's cracker recipes, made of ground flax seeds and pureed vegetables that are dried, are so delicious you won't believe it. And there are recipes for "cakes", smoothies, soups, and all look amazing. If you have an overweight teen who is suffering from ill health, maybe these teens will inspire him or her.

4-0 out of 5 stars A good resource for teens and adults
I thought that the forward by the authors was delightful and heartfelt. I hope that they are able to reach teens around the world with their message of how raw foods can change your body, mind and life. Most recipes are easy to prepare, and the ones that I have tried so far are tasty. One thing that I would have liked to have seen was a description of what one needs to prepare the kitchen for raw food preparation. For example; I had NO idea what a Vita-mixer was, or what to look for in a dehydrator or juicer. These items are must-haves in a "raw" kitchen. Other than that, it's a good book to have. ... Read more

198. 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
by Dana Carpender
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1931412065
Catlog: Book (2002-10-01)
Publisher: Fair Winds Press
Sales Rank: 790
Average Customer Review: 4.55 out of 5 stars
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Book Description

Dana Carpender comes to the rescue with 500 Low-Carb recipes. Covering everything from soup to nuts, this comprehensive compendium of recipes offers choices like…

Heroin Wings (they’re so good they’re addictive)

Mockahlua Cheesecake

Meatza (pizza without the crust)

…plus dozens of ways to spice up staple dishes such as burgers, omelets, steaks and chicken

Readers will also learn: How to make low-carb casseroles that are delicious – without noodles or rice! What to serve instead of mashed potatoes The secret to low-carb stuffing The way to satisfy sugar cravings – decadently – and still stay low-carb The lowdown on low-carb ingredients

Recipes have been tested and proven delicious. They are guaranteed to please even the most reluctant bread-lover. ... Read more

Reviews (152)

5-0 out of 5 stars Low Carbing for Everyone
I now have four low-carb cookbooks, but this is the one I use every day. You don't have to be an expert chef to make the recipes in this book, and except for the bread and dessert section, you don't need a whole lot of special ingredients either. (Look folks, making low-carb bread is necessarily complicated--it's not as simple as subbing Splenda for sugar, given the chemistry involved). I especially like her vegetable and salad recipes (I'm always looking for ways to make myself eat more vegetables, since I ate practically none before low-carbing it), and I wouldn't have made it this far without Dana's cracker recipes, using sunflower seeds as the main ingredient. Other favorites are the smoky cauliflower and sausage, polynesian pork, moo shu pork, and the infamous heroin wings. After nearly 4 months of low carbing, I forget to check the other cookbooks for new ideas, but I'm probably close to 100 recipes down from Dana's book already. I wish it came in a spiral binder, so it was a little easier to use, but that would make it more costly, and everyone should have this book!

5-0 out of 5 stars Low carb cookbook that you will definitely use!!!!
I own quite a few low carb cookbooks and I rank this as my favorite in terms of taste, ease of use and value. Boy, for the amount I paid for this through Amazon, I got a whopping 500 recipes!!! I have tried a few recipes and have been very pleased with this cookbook. I love the all-meat chili (I use it as the meat for my taco salad with sour cream, cheese and lettuce), chicken florentine (was this easy and delicious), and my young son loves the heroin wings. The marinades for chicken are also scrumptious. I look forward to trying more of her recipes. Because of her suggestions, I finally tried spaghetti squash and love it!!! The tips in the book are also very helpful (now I can really make great omelets!). I have yet to try the desserts and breads which do use some specialized ingredients but these are very easy to find in your local health food store or any reputable internet low carb supplier (there are a lot out there) and their prices are reasonable. I just have not had the chance to buy the ingredients but I am raring to dig into one of her chocolate chip cookies! Thank you, Dana, for sharing with us your culinary skills and making low carb an enjoyable and delectable eating lifestyle.

5-0 out of 5 stars Here's what I think about it...
If you're into the whole low carb thing and are looking for recipes to keep you on track, then this is your book. I found it to be organized well and gladly give it 5 stars. Also recommend "The Multifidus Back Pain Solution" if you suffer from back pain.

5-0 out of 5 stars A Great Low Carb Diet Saver!
Just when I think I can't think of anything else to make for dinner that will fit into my low carb lifestyle, I purchased this book. It was the best investment I could make in my low carb lifestyle. The recipes are pretty easy and there are tons of great ideas. She also has many diversified recipes, I already made the Indian Cabbage and the Spinach Paneer, the chocolate cheesecake and a few others. I must say the dishes were not gourmet but they taste pretty good for low carb cooking. I will continue to reach for the book when I am out of ideas and tailor the recipes to my tastes, the cookbook is worth the money and I think you will like it too.

1-0 out of 5 stars Not worth the money
No way is this book worth $20, or even $14. It's a mish-mosh of recipes quickly thrown together to cash in on the popularity of lo-carb diets. The author is interested in making a few bucks, not in presenting you with good recipes.

Some of the recipes are so basic and low-brow that they reminded me of my first days of cooking as a college student. Others were complete disasters. One of the reasons I bought the book was that it has several recipes for lo-carb breads. I went out and bought all the expensive, hard-to find ingredients and made them carefully according to the recipes. Not one of them was even edible.

I've bought a lot of cookbooks over the years, and still enjoy buying a new one, but I will never buy another cookbook from this author. ... Read more

199. Culinary Artistry
by Andrew Dornenburg, Karen Page
list price: $36.21
our price: $23.96
(price subject to change: see help)
Asin: 0471287857
Catlog: Book (1996-10-21)
Publisher: Wiley
Sales Rank: 3621
Average Customer Review: 4.89 out of 5 stars
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If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create. The other is Fun with Food Spread Sheets. A cynic might suggest that after putting together Becoming a Chef, the authors had so much leftover interview material that Culinary Artistry was but the natural outcome. The chef's point of view, however, would be to make use of everything passing through the kitchen, to throw nothing away. In other words, if Becoming a Chef is an entrée, then Culinary Artistry is the special of the day.

The book is divided into sections that discuss and reach out to chefs to join in that discussion of such ideas as the chef as artist, dealing with sensory perception in food, composing with flavors, putting a dish together, putting together an entire menu, and standing back to admire the growth of a personal cuisine. This is thoughtful material. It is not how-to material. These guided conversations are made practical for the home cook by charts such as which foods are in season and when, the basic flavors of foods (bananas are sweet; anchovies are salty), food matches made in heaven (lamb chops with aioli or ginger or shallots), seasoning matches made in heaven (dill and salmon), flavors of the world (Armenia means parsley and yogurt), common accompaniments to entrées (beef and potatoes), and, most fun of all, the desert-island lists of many of the chefs quoted so extensively throughout the text. Many recipes accompany the text.

How this will affect any individual's own culinary art, be that professional or personal, remains unclear. It may be as private an experience as reading. For the uninitiated, this book will prove that there's a lot more going on with food and restaurants and chefs than they may ever have imagined. --Schuyler Ingle ... Read more

Reviews (47)

5-0 out of 5 stars Wonderful Reference Material
I am a self-taught home cook who enjoys the activities of the kitchen. I entered the cooking arena one of the standard ways, using cookbooks. Collections of recipes familarized me with the techniques and ethnic cooking styles. Gradually, my cookbook collection included reference books that provided some of the theory behind tastes and preparation styles. Gold's 1-2-3 series, Peterson's Sauces, and others introduced to me the philosophies that allow a cook to go beyond mimicking a recipe to improvising and even creating a dish. Culinary Artistry is perhaps the best available reference for learning about the traditions of combining flavors and food groups.

It contains vital information that I suspect is taught only in some of the culinary schools. It provides valuable charts of information about cooking and menu planning. The book contains sections on Menus, including a seasonality chart and a chart explaining successful seasoning combinations. There is a section for Composing Flavors, the highlight of which is a chart showing successful food contrasts. Another section involves Composing A Dish. Here there is a chart showing great food matches and one showing seasoning matches. The Composing A Menu section offers a chart showing frequent accompaniments to meats and paragraphs presenting theories about Hors Douevres, Cheeses, and Desserts. This was a sparse and incomplete passage in an otherwise comprehensive book. Finally, there was a fun section addressing the Evolution of Chef's Styles. Here the authors provide sample menus comparing chef's offerings from earlier decades to their present day productions.

The volume offers multiple anecdotes, quotes, and side bars concerning the views of popular chefs. Various recipes are interspersed to illustrate the principles. My one criticism was that the book was laid out like a college textbook. Photos, captions, quotes, highlighted lines, sidebars, and other areas compete on the same page, magazine style. The book serves as reference, frequently glanced at rather than read straight through as a narrative.

5-0 out of 5 stars "Inspiring"..."A godsend."
"FLAVOR MATCHMAKING: Some cooks look to books not for precise ingredients and specific instructions, but for inspiration. I've got a book for those cooks.

It's the loftily named CULINARY ARTISTRY by Andrew Dornenburg and Karen Page (1996), also the authors of the better known BECOMING A CHEF. It's not a cookbook per se. Nor is it a treatise on the techniques every cook ought to know. And it's certainly not a collection of culinary prose. It's more a style manual for those who need to find out if a certain something will go with another certain something.

The most relevant information is found in the aptly named section 'Matches Made In Heaven.' Arranged alphabetically, the list comprises about 328 ingredients and seasonings and, for each ingredient listed, the authors provide several complementary flavors. It may not come as any surprise that the entries under beef ribs read ginger, horseradish, mustard, potatoes, tomatoes.

But it is incredibly liberating, when in a chicken rut, to alight on the appropriate page and find 57 compatible ingredients for a plain old hen. When the vegetable bin is overflowing with leafy greens or I'm flummoxed over a side dish for a dinner party, I consider it a godsend to flip through the pages and decide on mustard with the greens and walnuts with the watercress.

And it's inspiring to be reminded in the midst of Thanksgiving chaos that perhaps that pear dish needs a sprinkling of black pepper rather than a drizzle of honey. As with any reference work, it's not the entire book I value so much as a particular page or two in a desperate moment.

The balance of the book's 426 pages are chapters on composing a dish and a menu, complete with advice from restaurant chefs. I confess I haven't read the book cover to cover. And I doubt I ever will. But it's nevertheless the one book that regularly makes the commute from office desk to kitchen counter." ...

5-0 out of 5 stars A brilliant book.
"Culinary Artistry" came to my attention as an recommendation which mentioned that if I enjoyed the authors' book "The New American Chef" (which I did, very much), that I might also enjoy this book. Amazon got it right in spades: "Culinary Artistry" is yet another breakthrough approach to thinking about food by these authors. Cuisines, menus, dishes and flavors are both constructed and deconstructed, providing the experienced cook with a blueprint for successful experimentation. This book is an invaluable resource to anyone confident enough in the kitchen to want to innovate, yet smart enough to know that it's important to know the "rules" before you try to break them successfully. This is an absolutely brilliant book, one that I have referred to almost daily since it's been in my possession.

5-0 out of 5 stars Culinary Artistry deserves 10 STARS!
Culinary Artistry deserves 10 stars for being the most important book in my kitchen!! When I'm stumped to make a new dish, I can open to any page of this book and come up with a new idea for any season, any occasion. This book fosters creativity like no other book I've ever read. Every other professional chef I know considers Culinary Artistry their secret weapon at the restaurant when coming up with a special menu or just a special for the night. I can't say enough about what a revolutionary book this is for people who know the fundamentals of cooking but are always striving to develop their knowledge, technique and cuisine. I learn something new every time I open this incredible book.

5-0 out of 5 stars Excellent reference for culinary students
I used this book as a reference for my hot foods classes in culinary school. It is well written and gives you many, many hints on how fully cultivate your talents in the kitchen. This book is a must buy for any culinary student. I also used the following for my baking classes in culinary school:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa Heilman

These last two books helped me to prepare for the types of questions seen on my baking and advanced baking classes. With the help of these two books, I got a 94 average. Some of my friends in other culinary schools told me about these last two books and how it helped them to reduce their study time and get excellent grades. The first book Culinary Artistry is an awesome book no culinary student should be without. I recommend these 3 books as must buys. ... Read more

200. The Bride & Groom First and Forever Cookbook
by Mary Corpening Barber, Sara Corpening Whiteford, Rebecca Chastenet de Gery, Susie Cushner (photographer)
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 081183493X
Catlog: Book (2003-06)
Publisher: Chronicle Books
Sales Rank: 39739
Average Customer Review: 3.93 out of 5 stars
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Book Description

Here is the perfect gift for the happy couple—the first and only cookbook they will ever need. Best-selling authors Sara Corpening Whiteford and Mary Corpening Barber start the bride and groom off right with essential information on the equipment they’ll need to begin cooking in their new home, as well as invaluable tips on getting the pantry stocked. Then they offer 125 recipes—those special dishes to turn to again and again. Ready to entertain the new in-laws? A weekend brunch featuring Sausage and Cheddar Cheese Strata comes together in a snap and is certain to impress. If something a little more romantic is in order, Brie and Champagne Fondue for Two shared in front of a roaring fire is as cozy as it gets. Everyday favorites like Classic Lasagna, Grilled Chicken with Roasted Red Pepper Salsa, and the impossible-to-resist Silken Chocolate Tart will have even inexperienced cooks looking like pros in the kitchen. Whether cooking on the fly with Dinners in a Dash—a meal on the table in 30 minutes or less: perfect for the working couple!—or hosting that first-ever holiday dinner, this is the cookbook newlyweds need to chop, peel, sauté, and roast in harmony in the kitchen. Complete with beautiful photographs and menu ideas for special occasions (including the first anniversary), the Bride & Groom First and Forever Cookbook will have the happy couple—and their family and friends—eating well from this day forward. ... Read more

Reviews (15)

2-0 out of 5 stars Maybe in a few years
I wish I could recommend this book a little higher because it is very beautiful. And I wish that I could make more of the recipes in this book because the pictures of the finished dishes look beautiful as well. But I'm not a chef and I'm not a caterer, I'm a beginning cook and while I do have patience and desire to learn to cook, I don't have hours each evening to prepare dinner.

I'm hoping to use this book in the future when I have a little more experience under my belt. I think it's a little misleading because it represents itself as a cookbook to help you learn how to cook. If I had received this as a gift, I may not have been so disappointed but this was quite an investment for a cookbook.

5-0 out of 5 stars A Very Classy and Classic Cookbook
This is such a welcome cookbook.It includes both partner's
in the act of learning to cook together.Most are for the
bride only,and given at a shower, if you are given the
standard book.(It is an excellent,but very basic book.)
The twins who wrote this book want to bring the couple into
the kitchen.Here they learn how to stock the room with the
most fundamental tools,pots and pans and spices and
necessities to start their adventure.
It shows how to prepare for a dinner party with modern
appetizers of the new generation.
It also shows the ordinary problems of how to carve the
turkey.There are recipes for all seasons and holidays.
All time nutricious meals take a big space.Some of them
are enlivened with newer ways of decorating your table.
Everything is a feast for the senses.
When the bride returned from her honeymoon,she told me
she and her husband were about to tackle a veggie
lasagna to have during the football game.
A bridesmaid in their wedding joking said,"Why didn't
you choose this for me."She was married last year and might
get a surprise this year under her tree.
The book ends with to love and cherish,a good reminder
when you are cooking or anytime of the day.

One Comment:Everyone remarked on the elegant wrapping paper
and printed note to the Bride and Groom.I had selected
from, gift wrapping,and an engraved note.I then
added a white bow to the silver paper.I don't know if this is
your standard gift wrap for weddings,but it was beautiful.

5-0 out of 5 stars A wonderful addition to the kitchen
I received this cookbook at my bridal shower this spring, and what a wonderful delight it has been! The book itself is gorgeous, with huge color photos of the fully prepared dishes. But what is best about this cookbook is that the meals that you create are beautiful and delicious. I am not an expert cook (still learning, but hey - I just got married so the family expectations are still low!) and I find this cookbook neither too easy nor too challenging. The breakfast strata, red grape and feta salad, and prosciutto and mushroom chicken are my particular favorites. I highly recommend this book.

5-0 out of 5 stars I LOVE THIS COOKBOOK
I am what is known as a "cookbook junkie". I buy them to try the recipes, but mostly just to read. Let me tell you, I have tried almost every recipe in this book. They are easy to follow with good pictures and good suggestions for making it a meal. I turn to it on a harried evening when I don't feel like cooking and whenever I am going to have a dinner party. I am searching for more books by these ladies. Awesome.

4-0 out of 5 stars This book's cookin'!
Much like my favorite chicken recipe from "Bride & Groom," this book is "divine"! I have quite the collection of cookbooks, but none gets more use than this one. And, it's managed to do what no other has: gotten my husband to help out!

We received this as a wedding present, but it's been a gift in more ways than one! It should be shared by EVERYONE, not just husbands and wives. ... Read more

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