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$10.17 $9.54 list($14.95)
81. The New Food Lover's Companion:
$10.16 $9.98 list($11.95)
82. 12 Steps to Raw Foods: How to
$10.46 $8.35 list($13.95)
83. Weight Watchers Take-Out Tonight!
$16.95 $10.93
84. Icebox Pies
$25.20 list($40.00)
85. Rick Stein's Complete Seafood
$18.87 $17.48 list($29.95)
86. Betty Crocker's Picture Cookbook
87. Spices of the World Cookbook
$16.35 $11.99 list($25.95)
88. American Heart Association Low-Fat,
$21.00 $20.50 list($35.00)
89. The Barefoot Contessa Cookbook
$90.67 $69.98
90. On Baking : A Textbook of Baking
$25.00 $4.95
91. Suzanne Somers' Eat, Cheat, and
$18.66 $13.97 list($21.95)
92. Eating Well Through Cancer: Easy
$22.05 $22.50 list($35.00)
93. The Bread Baker's Apprentice:
$13.59 $11.98 list($19.99)
94. Southern Country Cooking from
$9.71 $8.05 list($12.95)
95. The Schwarzbein Principle Cookbook
$10.17 $0.83 list($14.95)
96. The Fat Flush Plan Cookbook
$11.65 $8.66 list($12.95)
97. Simply Natural Baby Food: Easy
$14.95 $10.01
98. Comfort Foods
$13.57 $12.39 list($19.95)
99. El Recetario de La Dieta South
$23.07 $19.90 list($34.95)
100. The Best Of Cooking Light

81. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
by Sharon Tyler Herbst
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0764112589
Catlog: Book (2001-03-01)
Publisher: Barron's Educational Series
Sales Rank: 723
Average Customer Review: 4.95 out of 5 stars
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Book Description

The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement. ... Read more

Reviews (38)

5-0 out of 5 stars Great Resource!
I'm constantly reaching for this book. Every time I intend to look up one word I end up perusing the book for about a half hour. It's brimming with interesting information from the basic to the obscure. Ever wonder what a prairie oyster is? Or how to pronounce those French menu items? Look no further. This book makes a great gift.

5-0 out of 5 stars A must for anyone who ever cooks or eats.
I have a penchant for reference books, and I must say, this is one of my favorites. This is an amazing little book. In addition to the wealth of food definitions, it has great appendices (29 of them), including a pan substitution chart, ingredient equivalents (for example, how much volume-wise a pound of broccoli will be once it is chopped up), substituting ingredients, fatty acid profiles of popular oils, a pasta glossary, consumer information sources, and the list goes on.
In addition to simply looking up ingredients which you have not heard of, I find it great for looking up things that I THINK I know what they are, but just want to make sure, or for looking up the origins of different foods (did you know that ketchup was originally made in China of pickled fish, no tomatoes?).
This book is also very well-written and very easy to read and use. Buy a copy for yourself and another to give to someone who doesn't.

5-0 out of 5 stars The Best Food Reference Book Ever!
"Food Lover's Companion" by Sharon Tyler Herbst is one of my favorite reference books of all times. Not only does she define culinary terms used in cookbooks, but she also translates foreign terms, like flambé, and describes fruits and vegetables!

I, originally, heard about this book at, and then later learned that Emeril Lagasse (celebrity chef) recommended this book. In fact, I just used the book when my mother-in-law was in town. We were ordering Chinese food and we wondered what the difference was between chow mien noodles and lo mien noodles...and it's in there!

There is a section in the back that helps you choose herbs and spices to go with certain foods, where to get more information about certain foods, oven temperatures, conversions from metric to imperial, what some common additives found in your food are, food conversions (1 apple = 1/3 pound), common British and American terminologies as well as meat charts (so you can see what cuts of meat come from which part of the animal)!

I definitely recommend this book to everyone, whether you are a great cook or just starting out. This book has everything you need to know!

5-0 out of 5 stars Better -- and more fun -- than you can imagine
This book resides in my kitchen and is used regularly to check food names, food origins, answer questions about particular dishes or cooking methods -- it's all here! In addition to the main dictionary-body of the book, the appendices are chock full of useful explanatory charts & diagrams (Conversions, Substitutions, "Retail Cuts of Beef/Pork/Lamb/Veal", Herb & Spice Chart, etc.). Extremely user-friendly, the book has a wonderful feel and heft, and is a great gift, but not just for foodies...anybody who eats would enjoy it. I was intrigued and picked it up years ago in a Fresh Fields Store, and now can't imagine not having it.

5-0 out of 5 stars The Star!
This is the ONLY book I keep on my desk for food reference. Well researched. Clearly written. --- & clearly the BEST! ... Read more

82. 12 Steps to Raw Foods: How to End Your Addiction to Cooked Food
by Victoria Boutenko
list price: $11.95
our price: $10.16
(price subject to change: see help)
Asin: 0970481934
Catlog: Book (2001-10)
Publisher: Raw Family
Sales Rank: 18802
Average Customer Review: 4.21 out of 5 stars
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Book Description

The book tells why raw food diet is superior and how to maintain successfully a 100% raw food lifestyle. The text is illustrated with stories from author's personal experience which makes reading easy and plesurable. ... Read more

Reviews (34)

4-0 out of 5 stars Destined to be a Raw Classic!
People make cooked foods addictive? You've
got to be kidding me! And yet, that's the nature
of denial. We hide from knowing (and experiencing)
reality to protect our fragile ego. That, my
friends, is the essence of this amazing book.
That most people would not consider cooked foods
addictive-like substances have probably never tried
to avoid them. And yet, if you try it for just one
day, or a week, or a month, etc. you can truly begin
to experience (if you choose) the exact nature of
your own internal conflicts; and why you're driven
to unhealthy actions (in this particular context).
Let's face it, people often avoid healthier actions,
whether it's trying to lose weight, stop procrastination,
quit destructive habits, form loving relationships, etc.
Why do our attempts to live healthier, happier lives
fail so often? Why do our attempts to be happy seem to (oftentimes) create such misery in our lives? Read this
book! It's a start towards understanding the pyschology
of trying to live in accordance with healthier
living, which includes a raw-food diet. It's also
an easy-to-read story written for a general,
audience. (If you're a nutritional scientist or
perpetual nitpicker, looking for countless raw facts,
data, and perpetual footnotes, then there are scores
of other books for you.) This book, on the other hand,
delves into important issues related to why people
cannot push themselves away from cooked foods. And
why we would want to: because they're not very
healthy (to varying degrees). Victoria addresses
such issues as why people seek out comfort foods
and unhealthy temptations, as well as how and why
people try to cover up their feelings in the process.
I consider this book a must-read for anyone trying
to give up destructive eating habits.
I also liked this book because healthy and happy
are interrelated! You don't really get one
without building upon other. They are mutually
inclusive. Inexorably linked. Victoria helps
teach the reader how to live a healthier life!
She discusses the nature of addiction to cooked
foods, how the loving support of others can help us
in times of need, and how we can each live a more
passionate, compassionate, and spiritual life. I
strongly recommend this book to anyone interested
in living a healthier, happier life.
And did I mention the this book's fabulous raw
recipes? You'll love them!
Thank you Victoria for helping bring more joy
into my life!

2-0 out of 5 stars The Emporer's New Clothes
When I first purchased this book I was so excited by the raw food world. I read it and found it useful so I sent a copy to my mother who was struggling with breast cancer, thinking it would benefit her to have a step-by-step approach to healthy eating.
Months later, I reread the book from an editorial frame of mind and can say I was appalled to find conceptual breakdowns throughout the first six chapters. There are only sparse references to nutritionist and hygienist, there is no sense of respect for academic pursuits of knowledge. On the contrary, this book is highly individual and has been an intellectual embarrasment to the raw food lifestyle. I don't know if this is the theme of the raw-ers or not but I critically suggest that a change towards being able to defend one's ideas with tractable scientific evidence is more crucial today than ever before. We are seeing the insanity of the Atkin's diet sweeping the country with its powerful marketing and weight loss results. I worry that the voice of raw food will become ignored if we cannot find the critical eye to back up our claims with evidence and speak honestly while admitting our ignorance when we are ignorant. If you want a recommendation for a raw book I would suggest this one only for the recipes and a very skeptical inquiry into the rest of the book(...)
In a nutshell, there are much better books on this subject out there. Ms Boutenko's train of thought is contradictory and unclear. The best recommendation for this book would be a new edition.

4-0 out of 5 stars BeforeI ever read the book...
I ran track 9 years, from junior high to college, studied martial arts, boxed and kickboxed. Before I ever read the book these are some of the things I experienced directly.

I was better off eating junkfood and exercising than eating healthly and not excerising at all. Physical exertion should go hand with hand with eating right.

When training I ate primarily raw fruits and veggies, supplemented with proteins shakes and plain tuna. Since I was training I was also working out 4-6 hours a day. I was sleeping 5 hours a day and was completely rested. I'd workout 8-2, go to work 4-midnight and had energy every step of the way.

As I grew older I noticed it was to my benefit to eat less.

I went off my diet after 6 months to "treat myself." I had a McDonalds value meal with a shake. I was bed ridden for 4 days.

Also, after eating primarily raw for that length of time, I went to my parent's and had deep-fried catfish dinner. I could not digest the oil. It came out in my stool totally un-digested.

Since I studied martial arts I also practiced chi kung and meditated, so I was acutely aware of how my body reacted to things. Though subjective I realized it took several days... almost a week for meat to leave my body. In that time, I noticed my body responding as if I was poisoned. I did some research and found that because the meat is not digested right away, it has time to rot in your body and the body interprets the by-products as toxic. I learned that lions, tigers etc., animals that eat meat, have very short digestive tracts. The meat goes in and out in about a day, 24 hours. Humans and animals like rabbits have very long tracts. Rabbits are vegetarians of course so it made sense that humans should at the very least be eating raw foods for the majority of their diet.

As far as the type of cooking that my body responded to best, it was steamed. Overly cooked or fried foods appear to be highly toxic.

All this I learned before I ever heard of the book. So despite the book's subjective nature, my personal experience supports a large majority of it.

2-0 out of 5 stars Too religious....
This book has more to do with the authors believs then with "facts" and expierences.
Id recommend something more professional especially for people that want to start eating raw.

5-0 out of 5 stars This book changed my life!
Victoria Boutenko's book, Twelve Steps to Raw Foods, helped me to change my diet and my health. Since switching over to a raw foods diet, my illnesses such as chronic fatigue syndrome, chronic acne, and major mood swings have all but vanished. I have lots of energy, can sleep like a baby, my skin is clear, and I'm a much more peaceful and happy person. Ms. Boutenko's book has been an integral part of my healing process, and I highly recommend it to anyone who's ready to look and feel better! ... Read more

83. Weight Watchers Take-Out Tonight! : 150+ Restaurant Favorites to Make at Home--All 8 POINTS or Less
list price: $13.95
our price: $10.46
(price subject to change: see help)
Asin: 0743245946
Catlog: Book (2003-04-02)
Publisher: Fireside
Sales Rank: 4266
Average Customer Review: 4.89 out of 5 stars
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Book Description

Now you can have take-out tonight and every night and still lose weight!

Craving Chinese, Mexican, Thai, or even Japanese for dinner? No problem and no need to worry about the fat and calories thanks to Take-Out Tonight! Based on the Weight Watchers Winning Points® weight loss plan, Take-Out Tonight! serves up more than 150 mouthwatering recipes that reinvent all of America's most-loved take-out dishes -- all 8 POINTS or less! Few people consider, before they stop in for take-out or pick up the phone to call for delivery, how these made-to-order meals fit into their lives if they're trying to lose weight. Truth is, they don't. So let Take-Out Tonight! help you prepare healthy, delicious meals for you and your family using the smart cooking hints people have come to expect from Weight Watchers cookbooks. Take-Out Tonight! includes:

CHINESE CLASSICS, like Shrimp-and-Pork Wontons, Chinese Barbecued Pork, and Szechuan Chicken with Peanuts • MEXICAN MUST-HAVES, like Family-Style Chicken Enchiladas, Chimichurri Steak with Jicama Salsa, and Nachos Supreme • DELI SPECIALS, like Crunchy Chicken Salad Wraps, Reuben Sandwiches, and Crumb-Topped Jumbo Bran Muffins • TOTALLY THAI, like Shrimp Pad Thai and Coconut Rice Pudding • ITALIAN DELIGHTS, like Pizza with the Works, Spaghetti and Meatballs, and Cannoli

Each recipe offers easy how-tos, tips, and complete nutritional information, as well as POINTS per serving. With Take-Out Tonight! there's really no reason to order out -- so get cooking! ... Read more

Reviews (18)

5-0 out of 5 stars Healthy Restaurant Favorites and They Taste Great Too!!!
This may be the best book published under the Weight Watchers' umbrella. It is a wonderful collection of favorite recipes from eight culinary genres. Chinese, Mexican, Indian, Thai, Italian, Greek, Japanese and Deli cuisine is featured. I love food (that's my problem) and delights such as General Tso's Chicken, Chicken Saltimbocca, Spanakopita, Shrimp Pad Thai and Moo Goo Gai Pan are now healthy, tasty and guiltless. You will not believe that these recipes are all 8 points or less. What is even more remarkable is that the family or guests will not suspect that these recipes came from Weight Watchers. This is a great leap forward for Weight Watchers as it makes the most popular restaurant meals not only available in your home, but healthy and delicious.

The book, unlike some earlier Weight Watchers' cookbooks, is very well laid out. The chapters are color coded and the index is arranged by cooking cuisine, with the recipes listed alphabetically. There are many beautiful illustrations as well. Many of the recipes come with a box called Clever Cook's Tips that give the user some useful suggestions, techniques and recipe substitutions.

You don't have to be a Weight Watchers' client to appreciate this book. The recipes are just good, dieting or not! Buy this won't be disappointed.

5-0 out of 5 stars Outstanding Cookbook!
I must say, this cookbook is outstanding. Every recipe I've tried has come out incredibly good, and most of the recipes I've tried are only 4 or 5 points (Weight Watchers will know what I mean!).

This is a collection of ethnic recipes that you might be able to order take-out, but they are done the Weight Watchers healthy way. Although, I must admit that my local Thai restaurant doesn't have all of these great dishes! The Coconut Curry Pork Satay is to die for, as is the Thai Velvet Corn Soup! And there are great Indian, Mexican, Deli, Italian, and Chinese recipes too.

I can imagine that, depending on where you live, some readers may find some of the ingredients hard to find, but here on the West Coast, our local supermarkets carry Thai fish sauce, coconut milk, and the like.

The cookbook is designed really well, attractive and easy to read with photos to guide you.

Full of interesting flavors, these recipes are pretty quick to make. I'm impressing the heck out of my family with these exotic dinners, and I'm not telling them that they are quick and easy!--I'll just let them be impressed!

5-0 out of 5 stars You'll wear this one out with use!
I've tried more than half of the recipes in this cookbook and enjoyed every one of them. Taste and variety are as important to me as calories and 'points' and this cookbook doesn't disappoint. For those of you with a spouse who isn't 'diet' conscious, you know how difficult it is to serve meals that please both palates. I can assure you that this cookbook will do the trick...for the first time in many dieting attempts, I feel satisfied by my meals and my husband doesn't feel like he's also on a diet!

5-0 out of 5 stars Well worth the price!
My family LOVES this book! We have been having "International Night" all week with recipes from this book. It sure breaks up the boredom of eating the same stuff over and over again.
Ingredients are easy to find, the recipes are easy to follow and they all taste great! I highly recommend this book.

5-0 out of 5 stars Great variety
I love this cookbook! It is great that the points are already figured out for you, and the recipes are really good. I also like the variety of different kinds of recipes that you might not expect. I have made something from the Chinese, Japanese, Thai and Mexican sections and they all turned out really good. Everything is low point, so it makes it easy to have good food while doing Weight Watchers successfully. ... Read more

84. Icebox Pies
by Lauren Chattman
list price: $16.95
our price: $16.95
(price subject to change: see help)
Asin: 1558322132
Catlog: Book (2002-06)
Publisher: Harvard Common Press
Sales Rank: 237346
Average Customer Review: 4.5 out of 5 stars
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Reviews (6)

4-0 out of 5 stars Retro Pies Without an Oven
The description of no-bake and no-fail pies is a bit misleading, since about half (if you exclude the ice cream pies) of pie fillings have to be cooked in a pot on the stove. However, it is true that these pies always work no matter how clumsy you are in the kitchen. You must leave these pies in the refrigerator or freezer for several hours to finish the recipes. Most of all, they taste good and are easy to do, since you never bake them.

I am glad somone wrote this book. The whole spectrum of old fashioned pies that do not get baked has virtually disappeared; to get a recipe, you will need to consult a cookbook that is at least 30 years old. This is ashame, as many of these pies are easy to do and taste fabulous, and are definitely worth doing in your home (but probably not as a restaurant dessert). There is a lot of history in this collection of pie recipes.

The first chapter has 15 recipes for pie crusts. Fortunately for us clumsy people, all of them are based on cookies or crackers that you crush in a food processor. No doughs or rolling pins here. You just press it into a pie pan and bake for a few minutes. My complaint here is that all of them are either very sweet (from using packaged cookies, which is very clever) or strongly flavored (from graham crackers). I could not find one that was relatively neutral in flavor.

There are roughly 70 or so pie recipes. They include mousses and custards (20), chocolate (17), fruit (10), ice cream (17), showstoppers (7). The crusts and finishing touches are listed as suggestions at the end of each pie filling recipe, so you get to choose what you want and can vary them if you want. The fillings are mainly based on cornstarch (custards and pastry cream), whipped cream (cream pies), whipped egg whites, and gelatin (variously bavarian cream, chiffons, mousses, etc., although the author does not always use these terms as appropriate). There are many varied fillings, including a few cheesecakes and some fruit pies.

My complaints are few. Some of the caption texts are pastel colored fonts which are sometimes hard to read. Some of the cooking procedures are unusual and called for extra steps, but are easy to follow and always worked. There is also an occassional lack of detail in the procedures, such as making caramel or mixing melted chocolate into a cold substrate like whipped cream.

5-0 out of 5 stars ice box pies
tasty combinations, wonderful pictures and yes you can convert to low calorie desserts espectially weight watchers style. All you need do is exchange lite cool whip for heavy cream, and in some pies use the pre made low fat crust in the stores.

5-0 out of 5 stars Beautiful Cookbook!
I collect cookbooks and this is one of the best! It's easy to follow and the "no-bake" recipes are just outstanding. I truly love the photography in this book (by Duane Winfield--an obvious talent). The strawberry cheese cake pie on page 36 is-to-die-for and so simple! My pie almost looked as good as Mr. Winfield's picture!

5-0 out of 5 stars Extraordinary toppers to daily family dining
Just in time for the summer season of family gatherings and backyard barbecues comes Lauren Chattman's Icebox Pies: 100 Scrumptious Recipes For No-Bake No-Fail Pies. From Coconut Cream Pie; Toasted Almond Semifreddo Pie; Rocky Road Pie; and Frozen Milky Way Pie; to Mango and Coconut Ice Cream Pie; Coffee Health Bar Ice Cream Pie; Blueberry Icebox Pie; and Chocolate-Almond Icebox Pie; these are desserts that would be the perfect topper for any warm weather dining experience, indoors or out! If you are looking for a special dessert for a special occasion, or just some extraordinary toppers to daily family dining, then check out Lauren Chattman's Icebox Pies!

5-0 out of 5 stars A very fine cookbook on a sorely neglected subject
Lauren Chattman is going for maximum nostalgic gusto here--note the term "icebox" instead of "refrigerator" or "fridge." With her delightful "Icebox Pies," Chattman turns the spotlight on a sorely neglected dessert subject--and rightly so. The pies herein are scrumptious to look at, and I can attest to the fact that they are easy as, well, pie, to make!

Chattman has a loosey-goosey, conversational style in her text, but this is clearly a woman who knows her way around the kitchen. When she tells the reader what to do, she doesn't just say, "Do it"--she explains her thinking and experience behind the directive. This makes you feel that you're in capable hands, as indeed you are.

I really liked the additions of crust and sauce recipes. I was particularly intrigued by the inclusion of a crust recipe which uses crunched-up ice cream cones as the main ingredient--what a simple yet brilliant idea (wish I'd come up with it myself!). There are old favorites in here, as well as desserts with a new twist: Pumpkin Mousse Pie, Piña Colada Pie, White Chocolate Ganache and Banana Pie, Ricotta Cream Pie with Blood Oranges, Couscous and Apricot Pudding Pie, and so on. The more traditional pies include Rich Chocolate Mousse Pie, Chocolate-Mint Sorbet Pie, Coffee Heath Bar Ice Cream Pie, and even a yumilicious-looking S'Mores Pie.

This slim but well-researched volume is an excellent choice as a hostess gift for the folks with whom you're going on vacation--or as a special treat for your favorite dessert-maker. Everything in here looks do-able, and the results are very, very good in every way. ... Read more

85. Rick Stein's Complete Seafood
by Rick Stein
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 1580085687
Catlog: Book (2004-03-01)
Publisher: Ten Speed Press
Sales Rank: 35518
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The encyclopedic Rick Stein's Complete Seafood is particularly welcome. Not only does the British chef's book offer 150 attractive recipes and step-by-step instructional color photographs--it classifies the world's seafood in a thorough, approachable, and up-to-date way. This is no small accomplishment. Fish classification is notoriously vexed; local usage can result in multiple names for the same fish--one person's dolphinfish is, for example, another's mahi mahi--or dozens of different fish with the same name. Grouping seafood by anatomical distinctions, such as billfish (which includes swordfish and marlin), as well as by family, helps create a clearer picture; and color illustrations, plus a valuable chart that delineates common, Latin, and family names, as well as home-region, further elucidates what's what and where.

In addition, the oversize book's technical illustration, which delves far beyond the usual guide to filleting, skinning, and the like, is an informative trove. Preparing flatfish for broiling and for deep frying are two examples of this thoroughness that also covers baking whole fish in foil; butterflying raw shrimp for broiling; and preparing raw, smoked, and, cured fish, among other key methods. The central section of the book is devoted to Stein's recipes, which range from the simple and direct, like Baked Sea Bass with Roasted Red Pepper, Tomatoes and Anchovies, and Sautéed Soft-Shell Crabs with Garlic Butter, to the more dressy, such as Fillet of Bass with Vanilla Butter Vinaigrette and Mussels en Croustade with Leeks and White Wine. Offered with suggestions for using alternative fish types, the formulas also help readers make sense of seafood’s bounty--and to find recipes based on market availability. This book, designed for all cooks with more than a passing interest in seafood, is among today's best kitchen resources. --Arthur Boehm ... Read more

86. Betty Crocker's Picture Cookbook (Betty Crocker)
by Betty Crocker, Betty Crocker
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 0028627717
Catlog: Book (1998-10-26)
Publisher: Betty Crocker
Sales Rank: 1111
Average Customer Review: 4.74 out of 5 stars
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First published in 1950, Betty Crocker's Picture Cook Book is now reprinted in all its old-fashioned glory. Betty immerses you in a time when women were homemakers, cakes had at least two layers, and salad was iceberg lettuce. You may hesitate to recreate what your mother or grandmother probably cooked--if so, consider that back then we ate simply, in the days before the word foodie was invented. Many of the recipes suit today's harried lifestyle, as you see in Six Layer Dinner, combining eight cups of vegetables with a pound of ground meat, and Dainty Tea Brownies topped with colorful chopped pistachios.

Hundreds of black-and-white photos, animated drawings, and quaint color spreads of prepared dishes aid you in using the recipes. Beginners learn how to measure ingredients, choose the best economical cuts of meat, and cut up round and sheet cakes for serving. There is even a section on how to set the table. This loose-leaf book contains enough recipes to fill a 12-page, double-column index. Best of all, perhaps, is the "Shortcut" section, where useful tips include cleaning a grater of cheese residue by rubbing it with a piece of stale bread. These are interspersed with 15 ways to recuperate from overwork. One suggestion is to lie down on the kitchen floor on your back and relax for three to five minutes. Still a good idea, though few people have a kitchen large enough to try this. --Dana Jacobi ... Read more

Reviews (61)

5-0 out of 5 stars Wonderful nostalgic cookbook
My Mom bought her original copy as a new bride in the early 1950's, at the Liberty House department store in downtown Honolulu. As I grew up in the 1960's, this was the book she taught me to cook from. I now have her copy, rather worn for wear, and was absolutely delighted to find this reprint, faithful to the original. The recipes still stand, especially those wonderful cake, bread and cookie recipes. I hope my daughter (now four) will take away as many wonderful memories of this book as I have.

5-0 out of 5 stars Recipes, nostalgia and history
My mother bought her cookbook in 1951, the year I was born. This cookbook was always in use. As I learned to cook it was my Bible. Parties were planned sitting around the kitchen table flipping through the recipes. When my mother died three years ago, we all wanted this book, not only for it's useful information, but for nostalgic reasons. I have faithfully searched used bookstores for the past three years trying to find a copy. When I saw that Betty Crocker had reissued their 1950 edition I was thrilled. Not only is this cookbook a necessity for every cook, but it is rich in history. Thank you Betty Crocker. I can't wait to make my favorite poppy seed cake, I thought that recipe was gone forever. If you've never used the Berry and Cream Pie recipe, you're in for a real treat during blueberry and peach seasons. I plan to buy a copy now for both my teenage son and daughter.

5-0 out of 5 stars the difinitive american cookbook
I love this cookbook. I first discovered my grandmothers original addition which was yellowed and almost falling apart. When they came out with a revival I bought it immediately. This cookbook is especially ideal for cooking things like cakes pies and cookies. Their pie crust recipe has gotten rave reviews every time I make it. It also has wonderful nostalgic information about preparing the table and how to feed teenagers. However, it has really useful information such as definitions of cooking terms and what various types of service entail. This is a wonderful basic cookbook that gives you the technique to make anything.

4-0 out of 5 stars Nostalgically precious
Another of my favorite browsing books.

FOR BROWSING: A must-have. The 1950s text and pictures will make you laugh out loud. My favorite part is the Tips section at the back: "Try to notice things all day so you'll have something to talk about at dinner." Also interesting from a gastronomically historic viewpoint - raw eggs and sticks of butter galore.

FOR COOKING: Sometimes, I prefer this to the more health conscious Everything You Need to Know to Cook Today book simply because of the sheer volume of recipes. I agree that sometimes Betty only offers basic meals that lack in imagination, and this book is no exception. However, it manages to fit a dozen or so cake recipes and variations on one page. I like the "Key Recipe" structure and I always like Betty's step-by-step process.

I am a very restless chef who often doesn't like to make a dish twice, but this is one of my favorite books to own. Any experienced chef who likes to have a book around to keep him or her grounded and to pique his or her curiosity of the history of American cuisine, consider this book.

Beginners, get it, but get the modern version too. You don't want to rely solely on the extremely dated health and menu-planning ideas in this book.

5-0 out of 5 stars Wow!
I have the original copy of this book, but have been hesitant to use it on a regular basis since the paper is so old and getting fragile. I recieved a hardbound copy of this for Christmas and wow! A huge number of things I remember making with my grandparents are in this book, in nice easy to read and easy to make recipes. This is just a great book to have around. ... Read more

87. Spices of the World Cookbook
by McCormick & Co.
list price: $33.25
(price subject to change: see help)
Asin: 0070448728
Catlog: Book (1984-05-01)
Publisher: Mcgraw-Hill
Sales Rank: 415613
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88. American Heart Association Low-Fat, Low-Cholesterol Cookbook, Second Edition : Heart-Healthy, Easy-to-Make Recipes That Taste Great (American Heart Association Cookbook)
by American Heart Association
list price: $25.95
our price: $16.35
(price subject to change: see help)
Asin: 0812926846
Catlog: Book (1997-12-29)
Publisher: Clarkson Potter
Sales Rank: 1853
Average Customer Review: 4.2 out of 5 stars
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If you're interested in being kind to your heart without short-changing your taste buds, here's the skinny from folks who ought to know: the American Heart Association. In the second edition of Low-Fat, Low-Cholesterol Cookbook, these popular heart-healthy, easy-to-make recipes have been updated and revised to provide even tastier and more varied meals for you and your family. Imagine digging into Clam Chowder, Chocolate Custard Cake, or Crab Spring Rolls with Peanut Dipping Sauce without that frisson of guilt that usually accompanies such indulgences. From the first recipe in the book (Nectarine-Plum Chutney) to the last (Baked Apples), you'll find plenty of good food that's good for you and easy to make. In addition to the recipes (many illustrated with color photos), there are also sections containing information about how to make healthy changes in your diet and plenty of tips on cooking for a healthy heart. To your health! ... Read more

Reviews (15)

2-0 out of 5 stars Wrong approach, too manufactured
The recipes in this book are very hit-and-miss. Some of them taste good, while others are just horrible and bland. I believe the main problem with the book is that it attempts to replicate foods that are typically quite fattening (such as, beef stroganoff and fried chicken) in a low-fat, low-salt manner. Sometimes this is a success, but often it is a failure.

Trying to create a low-fat low-salt diet out of these kinds of recipes is a sham... in order to truly change your diet and your life, you must make a lifestyle change. You need to start eating different foods altogether from the high-fat high-salt foods you may be accustomed to... not shoddy replicas of those foods. There are tons of dishes out there that are naturally low-fat and low-salt, but weren't necessarily "engineered" for that purpose... they just happen to taste great, and people want to eat them. Unfortunately it doesn't seem like any of those recipes are in this book.

I was really hoping for a great-tasting collection of naturally healthy meals, rather than this attempt at mimicing a high-fat, high-salt diet in a low-fat, low-salt way. The book just seems way too manufactured, as if the authors said "Hmmm, beef stroganoff is a good dish... how can we make it low-fat and low-salt?" I would rather they were of the mindset of "Where are the good low-fat and low-salt dishes that people love to eat?"

5-0 out of 5 stars A great cookbook to own
I first came across this cookbook when I was browsing for a low-fat cookbook. The title seemed so uninspiring to me - low fat, low cholesterol - how boring was this food going to be? I can't believe that I almost didn't buy it because I was too quick to judge it by its cover. These recipes are really delicious. And interspersed throughout the book are great tips on how to cut the fat out of your cooking (such as rinsing cooked ground beef ). The book is in a nice spiral hardbound and includes the nutritional information for each recipe. I've already recommended it to quite a few people.

5-0 out of 5 stars Outstanding Recipes, Easy To Follow - And It WORKS!
I have had this cookbook for about three months, and I cannot believe how I have come to rely on it.
My husband was diagnosed with high blood cholesterol, and I thought, that's the end of all the foods we enjoy! Well, I was so wrong. Determined to re-learn how to cook, I searched Amazon and found this cookbook. I couldn't have asked for better "beginner's luck."
First of all, the recipes are easy for the most part, absolutely delicious, and this book contains plenty of them - 194 altogether. There are a great variety of dishes also, from Pork with Corn-Cilantro Pesto, to Turkey Stroganoff, to Spinach and Black Bean Enchiladas. Don't worry about sacrificing taste to lose the weight either - the entrees have plenty of flavor and will satisfy even a picky eater! Each recipe has a nutrient analysis, and there are several helpful Cook's Tips to make things easier. Some recipes require extra preparation time, but you'll feel like a gourmet chef in a week or two. There's plenty of quick dishes too for when you're in a hurry. The recipes are organized by category.
There are several pages in the beginning of the book with information on cholesterol, your eating habits and the foods in your diet, and how to customize your diet for your own personal benefit. It's very simple and easy to understand.
My husband's cholesterol went from 280 to 180 in two months, by altering his diet alone. He did not need medication or plant sterols. I had been overweight for nearly a decade and lost two dress sizes as I am writing this. I have had people come up to me and asked me what my "secret" is - I told them that I changed my shopping list and bought this cookbook! Trust me, this book is worth every penny, and you'll be wondering why you didn't get one sooner.

4-0 out of 5 stars very nice...
Very clear layout and a very easy book to handle, much appreciated. Other night we had Spicy Pork Chops, Twice-Baked Potatoes & Herbs, and Oven-Fried Green Tomatoes with Poppy Seeds. Just a coupla ole geezers with slightly elevated everything who are simply trying to keep it from getting any worse! We gave it four stars instead of 5 only because we wish it included more around-the-world recipes (or at least ingredients) that we were not already familiar with.

4-0 out of 5 stars Great Cookbook for Heath Healthy Eating
For those of us that need to eat healthier, this cookbook will take much of the work out of it. The recipes are delicious, and the guidelines make it earier to live healthy and eat good at the same time. Highly recommend this book. ... Read more

89. The Barefoot Contessa Cookbook
by Ina Garten
list price: $35.00
our price: $21.00
(price subject to change: see help)
Asin: 0609602195
Catlog: Book (1999-04-06)
Publisher: Clarkson Potter
Sales Rank: 53
Average Customer Review: 4.68 out of 5 stars
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Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken. She can now thank her lucky stars that exuberant owner Ina Garten has written The Barefoot Contessa Cookbook and included this recipe. Ms. Bacall is sure to be pleased to discover how easy it is to achieve such fantastic flavor. Simplicity is something of a bottom line at Barefoot Contessa. "Food is not about impressing people," Ina Garten says. "It's about making them feel comfortable."

Aimed at the cook who intends to entertain, The Barefoot Contessa Cookbook draws on Garten's experience as a caterer, as well as her knowledge of what customers really want to eat when they arrive at her shop. She has culled her favorite recipes and has included timesaving tips, always striving for ease and simplicity. Neither cooking nor entertaining should be a chore, according to Ina Garten, and her lovely cookbook is a case in point.

This is an intensely illustrated cookbook that shows the foods to best advantage (and makes it a lovely gift book). Presentation counts for a great deal, and Garten's food styling adds to any food platter. But just as relevant are photos that bring in the spirit of fresh, locally grown produce. There's the local poultry producer proudly holding a laying hen in case anyone should wonder where the eggs come from.

Starting with appetizers, Ina Garten isn't afraid to include such basics as hummus and guacamole: she knows from experience that her versions make a profound impact. There are French Onion Soup and Corn Cheddar Chowder, Baked Virginia Ham and Salmon with Fennel, Roasted Carrots and Caramelized Butternut Squash--and then one killer dessert after another. Included, too, are some breakfast specialties. Any upscale bed and breakfast could have this book in the kitchen and get rid of all others.

This isn't a cookbook about getting outrageous with food. The Barefoot Contessa Cookbook is about warming the hearts and souls of your guests with familiar food raised to a gourmet level. --Schuyler Ingle ... Read more

Reviews (145)

5-0 out of 5 stars I Used To Hate Cooking...
Before I found The Barefoot Contessa I hated cooking. Even after building a new home with a large, beautiful, functional kitchen, I wasn't interested. In fact my oven didn't get used for the first two months. Then a friend recommended Ms. Garten's book and I liked it because it looked pretty on my countertop. Since the day I opened it, my husband says I'm a changed woman.

My first attempt at a recipe was Parker's Split Pea soup, which is as delicious as my mother's (sorry, mom) and sooooo simple. If you can use a knife to chop veggies you're 90% there. The Rosemary Whitebean soup (use FRESH rosemary or don't even bother) enticed my neighbor to ask about the aromas she could smell from her yard. I then moved on to recipes that required more focus but are easily followed like Filet of Beef Bourginon (my husband's all-time favorite) and Swordfish with Tomato and Capers with Parmesan Smashed Potatoes served at a dinner party for eight (something I never would have even considered a year ago) where a guest inquired about whom I used for a caterer! Overall, extremely well written and simple to navigate your way through each recipe. Ina's side column notes are helpful personal touches, like why to use Kosher salt instead of table salt. (I had never even heard of such a thing...) The biggest rewards are hearing guests rave about MY cooking and, of course, enjoying the incredible food in my newly-discovered kitchen.

5-0 out of 5 stars Ava Gardner would have approved!
This lavishly illustrated volume containing many stunning full-color photographs of finished dishes as well as locally grown produce strives for elegant simplicity and proves that good food need not be complicated. The dishes described are not difficult to prepare and require no special expertise or equipment. The author provides clearly written recipes that call for widely available ingredients. She knows that even standard dishes can benefit from fresh thinking and encourages inventiveness in the kitchen. This book would make a lovely gift for anyone who likes to entertain simply, naturally, and with style.

Another book that I highly recommend is Sonia Uvezian's masterpiece, "Recipes and Remembrances from an Eastern Mediterranean Kitchen," which has to be one of the greatest ethnic cookbooks ever written. It too inspires innovation and brims with magnificent recipes suitable for entertaining that have consistently brought me raves from both family and guests. Uvezian's recipes for hummus with red pepper paste and for pomegranate wine punch are just two of the hundreds in her book that will bring you fame as a cook.

3-0 out of 5 stars Nice recipes, but impractically rich
There's no doubt that Ina Garten's recipes are almost universally delicious. Every single item I've tried from this book has been a hit.

A big but, however: These things taste so great because they contain WAY more fat and sugar than the everyday versions of the dishes. This is standard practice in the restaurant/catering industry, but there is a reason that gravy at your favorite restaurant tastes so much different from your grandma's. Granny didn't load hers up with a cup of whipping cream on top of a heavy butter/flour roux.

Where the standard "Joy of Cooking" recipe for an item might call for whole milk, Ina uses heavy cream. Where Fannie Farmer wants 2 tablespoons of butter, Ina uses half a cup. Please explain to me why mashed potatoes need heavy cream, butter and sour cream.

I'm far from a dietary scold, but this book has to be used as for special occasions only. Live on a day-to-day diet of these recipes, and you're going to end up looking like their author.

5-0 out of 5 stars Barefoot Contessa is the BEST!
With an extensive cookbook collection, it is rare for me to make more than one or two recipes out of a single cookbook. This book would have to be the exception to that rule. I would highly recommend this book to any of you. I have a large family, the recipe sizes do not intimidate, and do not require doubling for our family gatherings. Ingredients are high quality, and fresh. I have made the Pecan Squares and taken them to work, handed out the recipe to nearly everyone. The Maple Oat Scones have been made approximately a dozen times, and are always a hit! Veggies roasted in the oven? Incredible. Buy it, you won't be disappointed.

5-0 out of 5 stars Awesome!!
This is definitely a must have for any kitchen or coffee table. The recipes are delicious!! The pictures are beautiful. She is absolutely awesome!! ... Read more

90. On Baking : A Textbook of Baking and Pastry Fundamentals
by Sarah R. Labensky, Priscilla Martel, Eddy Van Damme
list price: $90.67
our price: $90.67
(price subject to change: see help)
Asin: 0135336473
Catlog: Book (2004-03-31)
Publisher: Prentice Hall
Sales Rank: 106475
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91. Suzanne Somers' Eat, Cheat, and Melt the Fat Away : *Feast on Real Foods--Including Fats *Achieve Hormonal Balance *Enjoy More Than100 New Recipes
by Suzanne Somers
list price: $25.00
our price: $25.00
(price subject to change: see help)
Asin: 0609607227
Catlog: Book (2001-04-17)
Publisher: Crown
Sales Rank: 77911
Average Customer Review: 3.82 out of 5 stars
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Book Description

Find out how hundreds of thousands of people all across the country have melted the pounds away without dieting, without deprivation -- the Somersize way!

With her number one New York Times bestsellers Eat Great, Lose Weight and Get Skinny on Fabulous Food, Suzanne Somers spread the word about her revolutionary weight-loss program that's unlike any diet out there. When you Somersize, you can eat your favorite foods until you are full and change your metabolism without skipping meals. Unlike other weight-loss programs, you don't have to eliminate entire food groups or skimp on portions -- instead, you can trim your waistline and boost your energy levels without depriving yourself of healthy, great-tasting foods.

In her new book, Suzanne Somers’ Eat, Cheat, and Melt the Fat Away, Suzanne shows loyal fans and newcomers alike that losing weight and getting fit are easier now than ever before. You'll be amazed at how the pounds just melt away when you eat hearty, rich foods like cheese, butter, meats, creamy sauces, and tempting desserts. The key is eating food in the right combinations to achieve maximum weight loss, while also lowering your cholesterol and blood pressure. Eat, Cheat, and Melt the Fat Away explains Somersizing in detail for those who have come to the plan for the first time. It also offers the latest Somersizing news, including:

* how hormone imbalances affect weight gain and how to maintain your weight throughout every phase in your life, from puberty through your childbearing years to menopause;
* how to Somersize with your children;
* how to incorporate little "cheats" into the plan so you never feel deprived, but still lose weight;
* information about the remarkable new natural sugar that allows you to eat sweets and still stay slim;
* answers to the most frequently asked questions and concerns about Somersizing;
* Somersize success stories that will inspire you to lose weight and get healthy.

And best of all, Eat, Cheat, and Melt the Fat Away also includes more than 100 new Somersize recipes that will tantalize your taste buds, including Pan-Fried Petrale Sole with Lemon, Butter, and Caper Sauce; Deep-Fried Turkey with Fried Onions and Herbs; Roasted Sweet Red Pepper Soup with Creme Fraiche and Crispy Sage Leaves; Portobello Mushrooms with Bubbling Pesto; Molten Chocolate Cakes; Raspberry Souffle; and many more.

Portobello Mushrooms with Bubbling Pesto

Serves 4
These mushrooms make a great appetizer or a delicious accompaniment for a summer meal alongside a steak. They work especially well if you are using your outdoor grill, but you can also broil them in the oven.

4 large portobello mushrooms
Olive oil for brushing
Salt and freshly ground black pepper
1 recipe Basil Pesto (p. 155)
4 tablespoons freshly grated Parmesan cheese

Trim the stems off the mushrooms. Brush mushrooms with olive oil and season lightly. Cook gill side down over medium coals or in the broiler for 5 minutes.

Turn the mushrooms over and spread a spoonful of pesto over the entire surface. Continue to cook for 10 minutes or until the mushrooms are very tender and the pesto is bubbling. Sprinkle the Parmesan on top of the pesto and return to broiler until cheese is melted and golden.

Dawn's Deviled Eggs

Makes 10
My good friend Barry Manilow has a wonderful cook named Dawn. These are her delicious deviled eggs. Her original recipe includes avocado, which makes the filling green. Try it that way for Level Two.

5 hard-boiled eggs, halved lengthwise
1 tablespoon minced scallion, white and light green parts
1 large jalapeno pepper, seeded and minced
Juice from 1 lime
1 tablespoon mayonnaise
12 teaspoon kosher salt, or to taste
red chili flakes for garnish

Remove the yolks from the whites. Set the whites aside. Mash the yolks in a bowl with a fork. Add the scallion, jalapeño, lime juice, mayonnaise, and salt. Add more mayonnaise to reach desired consistency. Mash with a fork until blended. Using a teaspoon, carefully stuff whites with yolk mixture, mounding the tops.
For extra heat, garnish with red chili flakes.
For Level Two
Add 1 whole mashed avocado to the egg yolk mixture.
... Read more

Reviews (73)

5-0 out of 5 stars Wonderful book with great insights
This book is great. I have read and re-read it several times and always find something new. It really explains how and why we gain weight. It also is excellent in explaining how we lose weight. I have been following this book for a 3 weeks and already lost 12 pounds. It is very easy to follow and I am never hungry. Plus the recipes are fabulous and easy to make.

Give it a try, you won't be sorry.

5-0 out of 5 stars I've lost 60+ pounds and several dress sizes!
This past year, I started following Suzanne Somers' way of eating as outlined in this book, and much to my surprise, I found that I went from a size 18 to a size 10 in about ten months. I still have about 20 pounds to go, but I look and feel the best I've felt in my entire adult life! (I'm 42).

My average weight loss has been right around 2 pounds per week. I love the fact that there's no limit on the amount of salad or vegetables I can eat. Also, there isn't any tedious time spent counting things like calories, grams of carbs, or serving sizes. I'm never hungry on this plan, and I can eat until I'm full at every meal (plus snacks!). I've never eaten so much rich, satisfying food in my life! Salads, vegetables, a wide variety of meats, numerous dairy products, and lots of delicous whole grain breads, pastas and cereals.

My health has improved greatly, too. I was constantly bombarded with a never-ending array of colds and flu, but since I've been Somersizing, I've only had one cold in about a year's time. For me, the "Queen of Colds and Flu," that's almost miraculous!

My major complaint with this book is that the recipes were way too fancy and too expensive for my simple taste (and even simpler budget!). If it were possible to drop my rating of this book by half a star, I would've given the book 4 1/2 stars because of the expensive and time-consuming recipes. I've had to do a lot of adapting of my own recipes to make sure I don't go broke with this eating plan. But Suzanne Somers' newest book, "Fast & Easy," has easier and less expensive recipes. I like the way the overall plan is laid out in "Eat, Cheat & Melt the Fat Away" better, but I personally prefer the recipes in "Fast & Easy."

I don't necessarily think that Somersizing is for everyone, but I've had four other friends here in town who started Somersizing after seeing my success and they've all lost weight, feel more energetic, and look wonderful.

This book is the greatest thing that's ever happened to me weight-wise and general health-wise, but I think the eating plan's effects will probably vary from person to person. I really don't believe in a one-size-fits-all diet plan ... but this particular one has been the right fit for me.

1-0 out of 5 stars Too much Somersize marketing-early books are better
Suzanne Somers' diet is a good idea and it works. However, based on her earlier successes, Ms. Somers' has started marketing a series of products to help follow her diet. This book is filled with recipes that all require her new products. Buy her old book where she still focused on using what is in your kitchen. These recipes are merely marketing for her products.

4-0 out of 5 stars Nice recipes here
Suzanne Somers did her homework when she went looking for a diet to beat middle-age spread, and enlisted the help of California endocrinologist Diane Schwarzbein. The "Somercize" diet is low-carb but not no-carb like the Atkins program.

The major benefit here is two-fold: Want to reduce refined starches and sugars in your diet? Look no further. The recipes here are mostly low carb and low sugar. You can use saccharine or "Somersweet" --a mix of fruit fiber and fructose that is still sugar but lower in simple sugars than sucrose or corn syrup. Unfortunately, it's only sold on Suzanne's website, but she does provide the alternative of artificial sweetners. The second benefit is that if you don't care about sweets, you can ignore the desserts and head for the main dishes, which are all thoughtfully created with delicious vegetables, meats and seasonings to please the most discriminating palate.

The Somercize diet is a combination of the fad for food-combining; here fat and protein are ok, carbs like vegetables or whole grains are not eaten with fat or protein, and fruits go alone. Some foods are "funky foods" --that is, a mix of carbs and fat or carbs and proteins, and they are verboten until you lose sufficient weight.

Will it work? Possibly. Some people do report great results. But the value here is probably more in the cookbook, which really does have very nice recipes for low sugar, well-prepared meals. And if you do get Somersweet or use saccharine, there are ice cream how bad can this be? An attractive book, possibly useful even to Atkins dieters who can navigate those recipes with carbohydrates. And certainly if you are editing sugar out, you won't suffer with this plan.

5-0 out of 5 stars Just plain delicious!
Whether or not you follow the somersize program, you will love the recipes from Suzanne Somers! They are very tasty! And for anyone looking to find delicious ways to include more vegetables in your diet you'll find lots of ways to incorporate them. ... Read more

92. Eating Well Through Cancer: Easy Recipes & Recommendations During & After Treatment
by Holly Clegg, Gerald Miletello MD
list price: $21.95
our price: $18.66
(price subject to change: see help)
Asin: 0961088877
Catlog: Book (2001-03-21)
Publisher: Wimmer Cookbooks
Sales Rank: 158747
Average Customer Review: 5 out of 5 stars
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Book Description

For 15 years, Dr. Miletello, an oncologist, wanted to write a cookbook as one of the most frequently asked questions was, "What should I eat?"Holly Clegg, author of the successful Trim & Terrific cookbook series has answered this question with her common sense approach to cooking and her easy, everyday recipes that has become her trademark for healthy cooking in today's hectic world.

Diet and nutrition are at the top of the list for anyone with a newly diagnosed malignancy. Patients have problems with a loss of appetite and altered taste either before or during treatment.Dr. Gerald Miletello, a practicing medical oncologist, collaborated with cookbook author, Holly Clegg to create Eating Well Through Cancer, a collection of 200 easy recipes to help cancer patients tolerate treatment. As nutritional evaluation and recommendations are daily concerns, practicing oncologist, patients, and families can benefit from this publication.In Eating Well Through Cancer, the personal experience of its authors combine to produce a cookbook that serves as a guide for nutrition before, during and after cancer treatment. Besides the recipes themselves, the book features diabetic exchanges, menu planning, high calorie variations, Doctor's Notes and a section that cross-references recipes and side effects.

Chapters are organized according to the phase of treatment and possible side effects. Additional sections are devoted to long term post treatment healthy eating as well as snacks and suggestions of foods for friends to bring those undergoing treatment.Some chapter titles are more characteristic of a medical encyclopedia, however the recipes resemble anything but hospital cafeteria fare. Although there are a few medicinal recipes from a natural laxative or a basic weight gain shake, Eating Well Through Cancer excels in presenting tasty favorite dishes with a healthy twist. Any patient undergoing chemotherapy will find this book to be an essential asset. The recipes are simple, tasty and easy to prepare. The last Chapter contains healthy nutritious recipes that are aimed at maintaining a smart healthy lifestyle. ... Read more

Reviews (5)

5-0 out of 5 stars Fabulous and "A Must Have" Just what the Dr. Ordered
I recently purchased this book for my dad. The side effects of cancer are so grueling. This book is organized for quick access in the first few pages with all of the recipes categorized by symptom or side effects a person may be having. Also gives great menu ideas. It gives clear advice on what to do to use food as a FUEL for the FIRE to FIGHT the cancer. Very organized, sprial bound, easy to read and the recipes are great. I would recommend this book to ANYONE going through cancer. Also great for the caregiver to know too.

5-0 out of 5 stars Bravo! Fills a unique need perfectly.
A durable hardcover book with spiral binding completely inside so there is no problem with food getting inside the spirals or the book not lying flat, "Eating Well Through Cancer" is a top level cookbook. When someone goes through chemotherapy many changes take place within their body. For many they become nauseous after treatment, experience lowered white blood cell counts, diarrhea, constipation or other side effects. The recipes in this book are specifically designed to help with these and other problems.

Recipes are organized by symptom (diarrhea, sore mouth, etc.) and by treatment stage (day of treatment, post treatment). Each one that I tried was easy to prepare and absolutely delicious. There is definitely no sacrifice of taste for the sake of nutrition in these recipes.

The author answers questions such as "What should I eat prior to treatment?", or "Is there a certain time of day that is better for eating?" and similar concerns of the cancer patient. The final chapters include changing eating habits to a healthier style post treatment or prior to having problems.

Whether you are undergoing treatment or just want to eat healthier as a preventative measure, this book has it all. With cancer being as prevalent as it is today, even if you don't know someone with cancer sooner or later you will. When they return home after a treatment and you want to help by taking something over for dinner you will be glad you have this book. It belongs on the bookshelf of everyone who loves to cook for others.

5-0 out of 5 stars Food is a medicine for the body as well as for the spirit
Maintaining an adequate caloric intake for cancer patients is always problematic. Food is a medicine for the body as well as for the spirit. A truly impressive specialty cookbook, Eating Well Through Cancer offers more than two hundred recipes designed to ease the side effects of chemotherapy. Enhanced with menus, caregiver ideas, nutritional analysis, diabetic exchanges, culinary medical tips, food lists, and post treatment recipes, Eating Well Through Cancer should be a part of every family's cookbook shelf where a loved one is fighting against cancer both during and after treatment.

5-0 out of 5 stars life-changing
I have only owned this book for a few days, but as a cancer patient, I have found it extremely useful. I'm sure all cancer patients agree that the side effects from the chemo are the worse part of suffering from cancer. However, using these simple recipes, the pain has actually become bearable. I am not expecting anything miraculous. Its just nice to know that I can live my life, eating well, with less pain. Thank You

5-0 out of 5 stars Great for everyone
I originally bought this book because my father had cancer. However, the food was so good and the recipes so easy that I use it for my entire family. I am not a very good cook but with this book my kids actually are eating my dinners. This is a great book; you can't go wrong. It really is for everyone and I use it for everyday cooking. ... Read more

93. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart, Ron Manville
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 1580082688
Catlog: Book (2001-12-01)
Publisher: Ten Speed Press
Sales Rank: 1455
Average Customer Review: 4.89 out of 5 stars
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"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest ... Read more

Reviews (46)

5-0 out of 5 stars Baking heaven!
For the past week, my kitchen, my whole house even, has been filled with the lovely smell of bread. My bread has always been dense and cakey; after years of trying I had given up on the idea of bread making. But now, using Peter Reinhart's wonderful wisdom, my bread is light, airy, chewy, crusty and just amazingly delicious. Much longer fermentation, real bread flour, far less yeast, and minimal kneading! It's magic. It's more in the method than the ingredients. You must try it and see for yourself.

... [I'm making] rich, decadent cinnamon buns (using the RICH man's formula) are undergoing final proofing before being popped in the oven. They have risen phenomenally, sitting as they are atop a 1/4 inch layer of homemade caramel. I cannot remember having made a dough so light, bubbly and elastic. ...

What I love about the book is that, while giving you "formulae," as he calls the recipes, he NEVER FAILS to encourage to experiment. He may have a formula with little fat, but he'll tell you what'll happen if you put a bit more or a bit less, if the fat is lard or butter. You make the final call in your kitchen.

There is something odd, though. There is a formula that calls for 5 1/2 tablespoons of butter and 6 1/2 tablespoons of sugar, for example. Couldn't this have been rounded to 1/4 or 1/3 cups? I suppose it gets important when scaling up, and although the calculations maybe easy had the metric system been used, the ornery imperial system is very unfriendly for this purpose.

The photos are fantastic; sometimes they are indeed worth a thousand words. I look at the photo, and as I feel my bread I know what to "shoot for" so to speak.

Ah well, gotta go! Those sweet cinnamon rolls must be just about ready now. Buy the book!

5-0 out of 5 stars Work hard and reap the benefits
I bought this book after carefully researching it, trying to decide if it would be a book I would use or a book that would sit on my shelf and collect dust. The recipes in this book look more time-consuming than those found in my other bread books, and I finally decided that, based on other reviews of this book, it was worth a shot.

Almost all of the recipes in this book require more than one day to make; the author bases a great many of his recipes on some form of starter, whether it's a stiff dough or a liquid sourdough starter. He asserts that this style of baking brings out the most flavor in the flour. He's right. The recipes I have tried [so far] in this book do indeed have a better and stronger flavor, in spite if the fact that the base ingredients are the same as that of other recipes in other books.

The author does more than provide a bunch of good recipes (he refers to them as "formulas"). He describes the chemistry behind the ingredients and how they react to one another when mixed. He also shows, with photographs, many different shaping methods and intermediate steps that are required in making bread dough.

The author writes the techniques and recipes in this book like a man who has a deep interest in the subject, not just a desire to crank out another cookbook. He demonstrates, through his discussion in the book, his deep understanding of the art of breadmaking. For this man, bread making is a joy and a pleasure, not just a profession. When reading this book, the reader gets pulled along into the excitement the author has for his topic, which makes the process of breadmaking even more pleasurable.

This book is not for the lazy baker. If you want to make breads that are fast and easy, look for other titles. But if you want outstanding breads, and you're willing to work for it and be patient, then this book is a superb choice.

5-0 out of 5 stars If you love good bread, this is worth every penny and more
This book is a real education in bread baking. You'll learn the science behind the process; as another reviewer stated, you'll feel like you are sitting in one of the author's classes at Johnson & Wales University. You'll learn various dough-shaping techniques, including tips that I otherwise would never have known, like how to create surface tension so that the loaf will rise up and not just out. Basically, you will learn everything you need to know to create really great bread and you'll learn it in an engaging, easy-to-read manner from a person who obviously has a real (and contagious) love for good food.

You may find as I did that to begin with you will have to do a lot of flipping back and forth in the book, to review particular processes. However, once you learn how to shape a baguette or how to judge the dough's gluten development, as examples, you won't have to keep going back to review that information and you'll be able to follow the recipes with more flow.

The Poolish Baguettes are to die for. I often make a batch when I have company (since a good deal of the work is done the day before) and let me tell you, if you want to see people REALLY SAVOR their food, give them a warm loaf of this bread!

Of the other recipes I've tried so far, my other favorite is the foccacia.

Another reviewer felt like you had to have a state-of-the-art kitchen to use this book. I must disagree, as I felt Mr. Reinhart went out of his way to teach the user how to recreate (to a reasonable degree) the commercial baking process, including steaming the loaves to create that delectable crunchy crust.

If you love good bread and want to know how to achieve superior results baking it yourself, don't hesitate a moment to buy this book.

5-0 out of 5 stars This is the way!
I have purchased this book and have no experience in baking, go figure. But I have successfully baked breads that 99% of homemaker bakers dont even know is possible. What an eye opening experience, and the little bit of science of bread baking is extremely interesting. There are a few books out there that are the real deal and this is one of them. Sadly so many books printed are garbage written by wanna be yahoos. This book is a gem. nuff said.

5-0 out of 5 stars If you love to bake then you knead this book
If you are out there searching for a bread book like i was, take my advice and buy this book. It is a well written collection of Peter Reinhart's recipes, but also of his experiences. As you read this book you will find that you feel as though you are sitting in one of his classes at JWU. These recipes are clear and concise and the steps that lead up to it allow you to produce exactly what he says you will. Also checkout the back of this book to see other great books that he recommends. I must go purchase a second copy for a friend, happy baking! ... Read more

94. Southern Country Cooking from the Loveless Cafe: Fried Chicken, Hams, and Jams from Nashville's Favorite Cafe
by Jane Stern, Michael Stern
list price: $19.99
our price: $13.59
(price subject to change: see help)
Asin: 1401602142
Catlog: Book (2005-04-04)
Publisher: Rutledge Hill Press
Sales Rank: 115518
Average Customer Review: 3.5 out of 5 stars
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Book Description

Located at the northern terminus of the Natchez Trace Parkway, the Loveless Cafe remains unchanged in the quaint country charm and good cooking that has made it a landmark in the South since its doors opened nearly 50 years ago.

Nationally acclaimed and frequented by celebrities, world travelers and local appetites alike, the Loveless Cafe serves up award-winning country ham and red eye gravy, real Southern-fried chicken, and Nashville's favorite scratch biscuits with homemade preserves cooked right in the kitchen. The Loveless story has been told the world over, from Gourmet magazine and Bon Apetit to U.S. News and World Report, CBS Television, and People magazine. Come discover Loveless for yourself, and experience southern dining and hospitality at their best.

Southern Country Cooking from the Loveless Cafe captures the laid-back down-home feel of a Nashville legend. Included are over 150 recipes that have made the Loveless Cafe one of Nashville's most beloved restaurants.

... Read more

Reviews (4)

5-0 out of 5 stars YUMMY!
I am an avid fan of both cookbooks and the Loveless Cafe and found this book to be a wonderful peek into the inner workings of a Southern treasure.Although you (Amazon) has the title listed with biscuits, the actual book does not (???) - Although I would of course LOVE to have that wonderful biscuit recipe, I know that some things have to remain a secret...and maybe it's better that way.

Keep on Cookin'

5-0 out of 5 stars Love it!
This cookbook is full of great stories and great southern recipes. I love this book!

1-0 out of 5 stars Makes me mad...
If restarants are not going to give out all of the recipes then they shouldn't have a book published.We travel all overthe US. I buy alot of restaurant cookbooks, then we go to those restarants.I live thousands of miles from my favorite ones and when I go home I want to be able to prepare and have afavorite at home.I am a loyal fan of Michael and Jane Stern and ofcourse, I will buy this book too, maybe.I bought The Old Post Office Restaurant cookbook when it came out and just went there this last month (March 2005) and the Grits with shrimp qnd sauce did not disappoint me AND it is in the book.

2-0 out of 5 stars No Biscuits!
Looking at the title of the cookbook here on Amazon, I was excited to see the word - biscuits - thinking that the book would include the recipe for the Loveless Cafe's signature biscuits.I ate at the cafe once and the biscuits were the best I've ever eaten.I ordered the book and when the book arrived, the first thing I did was check for the biscuit recipe.It was nowhere to be found in the book!There are recipes for ham dishes and jams like the title promises but no biscuits!So be warned: do not purchase the book if you want the recipe for the Loveless' sublime biscuits.I'm very disappointed. ... Read more

95. The Schwarzbein Principle Cookbook
by Schwarzbein, Nancy Deville, Evelyn Jacob
list price: $12.95
our price: $9.71
(price subject to change: see help)
Asin: 1558746811
Catlog: Book (1999-05-01)
Publisher: HCI
Sales Rank: 9910
Average Customer Review: 4.2 out of 5 stars
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Book Description

Dr. Schwarzbein teams up with acclaimed professional chef Evelyn Jacob to whip up 300 delicious, healing recipes that prove that eating the Schwarzbein way doesn't have to be difficult, boring or fat-free!

With easy-to-follow directions, tips and comprehensive nutritional breakdowns, the book offers healthy entrees and accompaniments for any meal, with delicacies like: breakfast burritos, mushroom-gorgonzola omelettes with walnuts, chicken sate with peanut sauce, crustless quiche, hot artichoke cheese dip, pecan-baked brie, lobster bisque, Asian shrimp, mint pesto chicken, beef stroganoff, Thai basil beef, barbecued spareribs and kielbasa with sauerkraut.

Take a look at the Vegetarian Cookbook also!
... Read more

Reviews (20)

5-0 out of 5 stars I LOVE THIS BOOK!
Since I wrote a review for the program book I couldn't resist writing one for this cookbook as well. How does a single mom of a 4 year old who works fulltime maintain a healthy eating program and lose weight? With this book! When I get home at the end of the day and have no brain left I can still make a great meal and feel good about it. Compared to other low carb cookbooks, this one is very well laid out. The recipes are very simple with simple ingredients but the outcome is something you could serve to company. Each recipe lists how many servings it represents and the carb count per serving. And while this might not matter to many of you, the book is written in a font that is actually large enough to read! I have about 1/2 dozen low carb cookbooks but this is the one that stays on top of the counter!

5-0 out of 5 stars My New Favorite
The Schwarzbein Principle Cookbook has become my new favorite (and I have collected cookbooks for years!) I have tried more than fifty of the recipes, and most have been rated "excellent" or "great" by my family and friends. I disagree with the reader who said that experienced cooks would be disappointed. I have been cooking for over thirty years, and I love the recipes in this cookbook from appetizers, soups, and salads to main dishes, sauces, and vegetables. In the eight months that I have been following this program, I have lost more than 30 pounds and my sister has lost more than 60 -- all while eating delicious meals prepared from the recipes in this cookbook. My only question is: Where can you find nitrite-free bacon?

5-0 out of 5 stars Must Buy!
This is the BEST Cookbook I've every owned. Finally a cookbook where I can diet, and my whole family not only will eat it, but loves everything I've made! I feel like a gourmet cook, yet very simple cooking, & I've lost weight while eating yummy food! This is a must buy!

5-0 out of 5 stars LOVE IT!!
The only thing I don't like about this cookbook, is no pictures. Otherwise, it has great recipes. The salad dressing recipes alone are worth the price...
The reason this cookbook is so good, is because it has recipes that fit into her way of eating exactly. No more trying to modify recipes you already have and don't know how to change. I love that it gives lots of healthy meal ideas, since I'm so used to high-carb meals, I needed some new recipes.
If you like Schwarzbein, you'll want this cookbook too!!!

2-0 out of 5 stars not so great
I got this book on accident ( I thought I was ordering the Schwarzbein Principle), but since I had it, I thought I would go through it. The recipes weren't very creative and the book contained no pictures (something I think to be important in cookbooks). For a good cookbook, look elsewhere... ... Read more

96. The Fat Flush Plan Cookbook
by Ann LouiseGittleman, Ann Louise Gittleman
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0071433678
Catlog: Book (2003-11-14)
Publisher: McGraw-Hill
Sales Rank: 18434
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Book Description


The popular weight-loss program now has a companion cookbook

"(Ann Louise Gittleman's) rundown of the therapeutic and culinary benefits of her favorite 25 cooking herbs makes a perfect introduction to her popular nutritional philosophy."--Natural Health Magazine

The Fat Flush Cookbook contains more than 200 recipes using fat-flushing foods and featuring the thermogenic herbs and spices--including ginger, cayenne, mustard, anise, fennel, and cinnamon--introduced in the popular diet program The Fat Flush Plan. This indispensable cookbook can be used as either a standalone volume or a companion book.

This tasty, heart-smart volume includes:

  • Time-saving, one-dish dinners
  • Packable lunches
  • Vegetarian-friendly ideas
  • Recipes with delicious and unique fat burning herbs and spices
  • An extended list of name brands suitable for Fat Flushing

In addition, The Fat Flush Cookbook shares new research explaining why certain Fat Flush staples speed up fat loss and provide profound detoxifying benefits while protecting overall health. Key ingredients such as lean proteins, phytonutrient-dense vegetables and fruits, psyllium, lemons, flaxseed and flaxseed oil, thermogenic herbs and spices, high-protein whey, stevia, cooking broths, and more are prominently featured in these delicious recipes. Cranberries, for example, which are now ranked among the best health foods we can consume, are an essential component to the success of Fat Flushers everywhere, and The Fat Flush Cookbook provides creative ways to enjoy this delicacy--along with tips on simple ways to sneak all these staples into existing favorites without making any major adjustments.

With delicious recipes, Fat Flushing information, and meal choices to suit every lifestyle, The Fat Flush Cookbook is perfect for the millions of Fat Flushers around the country.

... Read more

97. Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will Love
by Cathe Olson
list price: $12.95
our price: $11.65
(price subject to change: see help)
Asin: 0972469036
Catlog: Book (2003-01-01)
Publisher: Goco Pub.
Sales Rank: 4115
Average Customer Review: 4.33 out of 5 stars
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Book Description

When feeding babies, parents need to think outside the box—or the jar. Infants develop more rapidly in the first two years than they will in any other period of their lives. Over processed foods containing chemicals, preservatives, pesticide residue, and genetically engineered ingredients cannot nourish a growing baby. Infants need fresh, natural foods just like the rest of us.

Eating well can be easy, fun, and inexpensive. "Simply Natural Baby Food" gives you practical recipes to prepare whole foods that won’t tie you to the kitchen. Best of all, your children will learn good eating habits that will last a lifetime. There is a chapter for each stage of a baby’s eating development from first solid foods to fun recipes for toddlers. Tips are interspersed throughout the book to give the reader advice on cutting preparation time, helping baby to gain feeding independence, and getting maximum nutrition into baby’s meals.

The book contains detailed recipes for breakfasts, lunches, dinners, snacks, desserts, and beverages, including infant cereals, whole-grain crackers, sugar-free sweets, and non-diary nut and seed milks. Parents will appreciate the imaginative ways vegetables are incorporated into meals. For the child with allergies, many wheat-free, diary-free, and egg-free recipes have been included. "Simply Natural Baby Food" promotes a plant-based diet. Fresh fruits and vegetables, whole grains, legumes, sea vegetables, nuts and seeds are emphasized. There are recipes containing dairy products, fish, and poultry because, eaten in moderation, these foods contain important nutrients, but vegetarian and vegan alternatives are provided for virtually every recipe.

Find out how easy it is to prepare your own baby food. You'll save money and give your child the best possible start. ... Read more

Reviews (21)

5-0 out of 5 stars Finally a healhy eating book for babies and toddlers
With 15 years of nutrition and cooking experience behind her, Cathe Olson brings the public another one of her much needed cookbooks for infants and toddlers. After publishing "Beyond Rice Cereal: Healthy Food Your Infant and Toddler Will Love to Eat," she now brings us, "Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will Love." This authentic cookbook is not just for the baby and toddler of the family. There are recipes that everyone will enjoy. My mouth watered while reading the Toddler Foods section of "Simply Natural Baby Foods."

Cathe begins with secitons titled How to Use This Book, Equipment, Ingredients, and Vegetarian Babies. Throughout the book are tips and fun wasy to feed nutritious foods to little ones. And children will beg for more. What I like best about Cathe's book is how simple she makes it for parents to feed their children healthy foods every day. I wish this book had been available thirty years ago when I was raising my children. At the time, there were some books on nutrition, but nothing like Cathe's cookbook to make feeding time fast and healthy.

Cathe Olson shatters a long time myth that feeding babies and toddlers a meal from a jar bought from the store is much easier. It's not. And it's not cheaper. You'll believe it once you've read and tried the simple inexpensive recipes. This book will start babies on healthy foods that will shape the way they eat for life.

5-0 out of 5 stars Great Little Book
I love this little book. I know a past reviewer criticised the book for being too thin but that's one of the things I like about it. I have always enjoyed cooking and bought quite a few baby cook books when my daughter was very young thinking I would potter around making her perfect gourmet meals but soon realised that there are many days when the thought of even leafing through the pages of those cookbooks is too much effort. I just find them too overwhelming and invariably reach for this book because the recipes are simple but still tasty. You don't need to be a great cook to be able to make these recipes, the instructions are very easy to follow.

Despite being a slender volume, the book packs a lot of information into its pages, and still has a great collection of recipes.

I never found it to be a problem finding any of the ingredients. I have to admit that even though I consider my cooking to be quite wholesome I had never used some of the items like dried seaweed (you only use a pinch) and ground seeds myself, but after reading in the book just why these things are included, I found myself adding them to my own food as well. They are incredibly nutritious and such an easy way to bolster your child's immune system which I found so reassuring during the winter. I'm sure you can order these ingredients online if you can't find them in a store nearby. You use such a small amount that they will last for ages. And you can always leave those items out if you prefer.

The book is written in a very friendly manner and is a nice balance between educating and guiding you as to what your baby's and toddler's developmental needs are with easy to follow recipes. A reviewer below wrote that the last thing they needed was to be making their own baby cereal. Well I guess if that's your mindset then this book isn't for you because honestly it takes all of two seconds to make the cereal, and the jar lasts a very long time when you are using a couple of tablespoons at a time! Not that you can't find good organic packaged baby cereal, (I did try that myself but my baby would never eat it). And there's nothing stopping you from using the recipes as guides and substituting purchased products for some ingredients if it makes life easier.

The book takes you right through to when your child is a toddler with tips that help you sneak vegetables into their diet and great snack ideas too. There are some lovely recipes for cookies and cakes as well, which is nice, it's very realistic in that although you want to feel that you are presenting your child with yummy healthy food, there's always a place for sweet treats in life. I'm not personally a fan of soy products which some of the recipes call for, but I just substitute the tofu or whatever with chicken,lamb or fish.

I went online to check out the authors website and was happy to see that the adorable little girls on the website who I assume are the author's daughters look like very happy and healthy children. They are a great advertisement for the book.

5-0 out of 5 stars great recipes for your little one :)
This is a great book for moms who feed their children whole and organic foods. The recipes range from first cereals to desserts to toddler meals. The whole family can enjoy these! There are recipes for both vegetarians and non-vegetarians.

2-0 out of 5 stars EsMummy
I was disappointed with this book due to a) the lack of suggestions for first foods (and I have enough to do without making rice cereal myself), and b) some of the ingredients I also wouldnt know where to buy or what else to do with them. There are many more foods infants can eat when they're starting out than was suggested in this book.

If you or your family are not solely whole foods eaters this might not be the book for you.

5-0 out of 5 stars simply wonderful
Get your freezer space ready. Many of these recipes make large quanties, but it all freezes well. I found myself cooking a lot for several days, but since I can store the food in my freezer and use small quantities at a time, I then have a week or so off from cooking. If you already practice eating whole foods and buying in bulk, chances are that you will have most of the ingredients laying around anyway. I did have to pick up a few specialty items at the local food co-op, but I shop there all the time anyway! The food is good, and my husband and I eat it as well. I have seen an improvemnet in my son's sleeping habits since we began practicing the recipes in this book. This is not only a book of recipes, but also a book about lifestyle change. I have learned so much. I wish I had this book a year ago! It is now a must buy for anyone I know who is having a baby. ... Read more

98. Comfort Foods
by Rachael Ray
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 1891105051
Catlog: Book (2001-01-01)
Publisher: Lake Isle Press Inc
Sales Rank: 1700
Average Customer Review: 4.14 out of 5 stars
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Reviews (14)

5-0 out of 5 stars Excellent affordable cookbook!
Yes, it would be nice to have pictures of all the meals in this book, but as a student, I can't afford those fancy cookbooks with the glossy photos. I would much rather buy several books at this price than have only one cookbook with pretty pictures.

The recipes in this book are excellent and span a wide range of foods. There is veggie, meat, seafood and meals for all seasons. I have not been disappointed yet with any of the recipes I've tried. In addition, I use the recipes as a model to create other dishes. I substitute other ingredients and change flavors and am always impressed with the end product.

4-0 out of 5 stars Don't pass this book up for lack of photos
Yes, we all like cookbooks with glossy images of the finished product. But you'll be sorry if you pass this little book over for that reason alone. It really has some quick and tasty recipes that can work for every night or special occassions. I just made the salmon cakes with lemon-caper-dill mayo over baby greens, and my husband said, "This is like something you'd get in a hip little bistro!" A lot of the food is like that. There's also less fancy fare, but so far everything I've cooked has been worth the modest price of this book.

5-0 out of 5 stars Food Festival
I have tried two of the recipes from this book, and I think that they are excellent. This book does exactly what it says it will. It provides easy to make, delicious recipes for comfort foods. I love this book already. And by the way, who wouldn't use a cookbook because it didn't have any pictures? That's like saying you wouldn't buy a great novel because it didn't have photos. HMMM.... Anyway, don't be afraid to try it, this is a great simple cookbook for working or busy people.

4-0 out of 5 stars Good food, layout a little sketchy
The recipes in this book are great (the kind I call "real food" recipes as opposed to "cookbook recipes") and will be ones that you'll make over and over and your whole family will love. The only reason I didn't give it 5 stars is because the layout of the book leaves something to be desired and I think it needs pictures. When it comes to preparation of a dish you've never made before, a visual image is just as important as a recipe.

1-0 out of 5 stars Waste of Money
I don't like RR's cookbooks. The recipes are not nearly as good or complete as they are on her show. I suggest watching her show and printing the recipes from Foodnetwork's website. ... Read more

99. El Recetario de La Dieta South Beach : More than 200 Delicious Recipes That Fit the Nation's Top Diet
by Arthur Agatston
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1594862060
Catlog: Book (2005-05-06)
Publisher: Rodale Books
Sales Rank: 23879
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Book Description

Now available in a Spanish edition: the follow-up to Dr. Agatston's blockbuster diet book--a fabulous cookbook packed with great-tasting meals that are good for you!

Since its publication in April 2003, The South Beach Diet has become a nationwide phenomenon. Millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kinds that stave off cravings for unhealthy and sugary food and promote long-term weight loss. It's not "diet" food--it's satisfying, flavorful dishes that are good for your health and your waistline.

Whether you're already a South Beach Diet success story or brand new to the program, you'll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprived.
... Read more

100. The Best Of Cooking Light
list price: $34.95
our price: $23.07
(price subject to change: see help)
Asin: 0848730615
Catlog: Book (2005-02-15)
Publisher: Oxmoor House
Sales Rank: 6827
Average Customer Review: 5.0 out of 5 stars
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Book Description

Here’s great news for cooks who love creating fabulous meals with fewer calories and far less fat. Now, from the world’s largest epicurean magazine comes its biggest collection of gourmet-inspired, easy-to-prepare, and health-conscious recipes ever. Spanning 17 years, The Best of Cooking Light features more than 500 of the editors’ hand-picked favorites. ... Read more

Reviews (4)

5-0 out of 5 stars Something for everyone...
I am rarely a collector of "Best of" anythings, usually finding them too confusing and incomplete.Besides, who's deciding the "best"...?

This book is an exception. As a seriously addicted Foodie, my new cookbooks are read as I would a novel; from cover to cover.If there is a recipe that I want to try I mark it with one of those little colored post-its.This book is full of little purple post-its. Even though I subscribe to the magazine of the same name, and make at least one thing out of it each month, there is something quite satisfying about having all 500 of the "best" recipes in one volume, without all the ads.

Pictures are divine. The instructions clear as a bell. It has recipes for novice and intermediate cooks alike. Some recipes arequick to prepare and others can take awhile.But none are very complicated.I made the "Gorgonzola Fettuccine with Asparagus" in about 25 minutes (including preparing the asparagus) for a surprise lunch guest, and the very nice "Eggplant Parmesan Lasagne" in about an hour when my guy and I decided last minute to nix dinner "out".The "Caesar Potato Salad" was oh-so-good with a roasted chicken on a busy Sunday (the touches of anchovy paste and vermouth were fun.)

Almost every recipe makes some sort of substitution in the name of lower calories and fat, satisfying the "light" part of the title,but this is not a low-carb book (thank goodness...) I like having the nutritional information handy, even if I don't feel like planning a meal around it!

Bottom line...nothing out-of-this-world innovative or exotic or too new, really.But good, interesting, easy to prepare, lower calorie, everyday recipes in ONE volume.A great book to add to your collection or give to the beginning "foodie" in your circle!

5-0 out of 5 stars If you only own one cookbook, this is the one
We were given this cookbook for Christmas and have made over 20 recipes since then.They have all been excellent.This is the cookbook we turn to first when looking for something new and delicious.The recipes are not difficult and do not call for uncommon ingredients. They are very doable for the everyday cook.If I could only have one cookbook, this would be the one.The chocolate bread pudding is over the top!

5-0 out of 5 stars Greatest Cookbook Ever
I own 4 annual cooking light cookbooks, the complete cooking light cookbook, and recently I ordered the "Best of CL"! It is absolutely amazing! I have tried several recipes already (some of which I had previously printed off from their website but never made) and they have all been really great! I have to say that the Jamaican banana bread is outstanding and so is the chocolate bread pudding. The onion and mushroom and french toast bread puddings are also quite good for brunches. The Paella is to die for! The lasagnas too! Buy it, you won't be disappointed!!!!

5-0 out of 5 stars All their best in one book.
This is an excellent cookbook if you love the cooking light magazine. They have taken each issues "best" recipes and combined them to make up this book. There are a lot of beautiful color photos. No new recipes, but all the special ones in one spot. Worth the money. ... Read more

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