Book Description

Provides a comprehensive overview of all the major aspects of women's health. Revised and slightly restructured, this edition presents the latest data and discussion on all contemporary women's health issues. ... Read more

Reviews (1)

A highly accessible resource for students of all backgrounds
The collaborative effort of women's health experts Linda Lewis Alexander, Judith H. LaRosa, and Helaine Bader, and now in its second edition, New Dimensions In Women's Health covers a wide range of medical and health issues directly impacting female health including lifestyle, nutrition, and fitness, as well as diverse health issues and problems ranging from substance abuse and violence, sexual health, pregnancy, childbirth, and menopause, to hormone replacement therapy, mental health, and more. A scholarly but highly accessible resource for students of all backgrounds, New Dimensions In Women's Health presents straightforward medical information and advice, and is particularly suitable for a basic educational courses text or for independent personal study and informational enrichment. ... Read more

Amazon.com

Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, afterall, is the woman who wrote her master's thesis on the effects of sifting on thequality of yellow cake. In The Cake Bible, she explains the sciencebehind types of leavening, the merits (or not) of sifting, melting chocolate,preheating ovens, and more. There are precise and detailed instructions forintricate wedding cakes as well as cakes that can be mixed and in the oven infive minutes. In addition, nutrition information is included with every recipe.Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teachnovice bakers how to create a garden full of flowers from royal icing andmushrooms from piped meringue. It's no wonder that the International Associationof Culinary Professionals picked The Cake Bible as their cookbook of theyear for 1988--this book has something to teach bakers at every level. ... Read more

Reviews (107)

"Too much butter?" Yes, it is possible...
This book is the source of the single-most-baked-cake in my household: the white chocolate whisper cake. Rose Levy Berenbaum shows her genious in this one simple recipe. Not only does the white chocolate add wonderful flavor, but because it melts at a different temperature than butter, it stands up better to icing and cutting while still melting in your mouth! This cookbook is full of such wonderful gems--recipes that produce not good cakes, but *amazing* cakes.

This book is aimed at someone with a bit of experience in the kitchen. Pretty much everything is measured by weight, as is normal with professional pastry chefs since it's much more accurate than measuring dry ingredients by volume or eggs by number of eggs. Some of the more complex creations will require experience, an artistic hand, and/or specialized equipment, but even if you don't want to make those, the basic recipes are stupendous. The fruit sauces meant to go with the cakes, for example, make us swoon! Try serving that white chocolate whisper cake, for example, with a raspberry sauce.

My one complaint about this cookbook is the icings. Buttercream icings, in my experience, come in three varieties: lots of shortening (blech!), lots of butter, or lots of sugar. I'm really not fond of the lots-of-butter variety, as I find that it unpleasantly masks the flavor of the cake beneath. Unfortunately the buttercream frostings in this cookbook are of the lots-of-butter variety.

Do keep in mind that many of the recipes in this cookbook are *not* aimed at beginners. It's a great primer, though, for anyone who wants to make a true exploration into the world of cake-baking!

Mixed Results
I have had mixed results with this book. The cakes that turned out well (downy yellow butter and golden almond, for example) were among the best cakes I've ever tasted. The ones that didn't, however (including the white spice pound cake and chocolate genoise) were dry and tasteless. I recommend this book for the intrepid experimenter: you will probably not like all the recipes in this book, but the ones that you like, you will love. The directions are extremely clear and detailed; I am an intermediate baker and I learned a lot from this book. Two words of advice: 1. Start checking your cakes a good 5-10 minutes before the suggested baking time; many of these cakes dry out in a heartbeat and are best just a touch underdone (and my oven temperature is perfect). 2. Berenbaum's buttercream is not for the faint of heart (4 sticks to frost one cake)! You might want to look elsewhere for buttercream recipes.

Cake baking primer
This is a wonderful book and tho in possession of 2 bookshelves full of baking books, this is one i always return to. Her instructions are always very detailed, leaving no guesses for the beginner to the advanced baker. All her recipes that I've tried seem to be foolproof (and appreciated at all my german in-laws functions) and the range of cakes in this book (catering to bakers of all levels) lives up to its name - a real cake bible (unlike some other cake book authors). From basic pound cakes to cheesecakes, chiffon and angel food cakes to the more complicated tortes, Rose's got a variety for her readers to choose from. I won't trade this book for any other book in my shelf.After having this book, I won't buy any Sara Lee pound cake anymore - even when I'm screaming for time. Rose's pound cake tastes 10 times more heavenly. In fact, this book's so well-loved and used that I've got to get 2 more copies - one for my mom and another to replace a tattered copy.

Finally, High Altitude Recommendations!
I live at an elevation of nearly 5,000 feet and this is the first book I have found that addresses baking at high altitude! I have been trying to teach myself to bake cakes for about 4 years now and they have been a disappointing 4 years--until I found this book. I searched many baking books only to be disappointed with their lacks of high altitude recommendations. As soon as I read the section of recommeneded adjustments for baking at high altitude in The Cake Bible I quickly made the sour cream cake and it turned out FABULOUSLY! The crumb was perfect! I decreased the leaving and increased the flour. Finally, success! No more wet cakes that cave in the middle.

There are soooo many cakes I want to try in this book and now I have the tools necessary to bake with success. Thank you Rose!

Love the Cake Bible, outstanding!
I spent the first three days I had the book just reading it from cover to cover. My sister owns the cake bible also. We have both made many of the recipes, such as the Downy yellow butter cake and the white cake, domingo chocolate cake and the wedding cakes, and must not forget the delicious cheese cake. The lemon curd is to die for. We both loved all of those. I did not like the egg based butter cream at all. It tasted like I frosted the cake with a stick of butter, and had a nasty after taste. My sister and I have made three special occasion cakes that served 100-150. We received rave reviews by our friends. The cakes all disappeared which did not happen before we started using the cake bible.

I have incorporated some of her methods in my other baking as well with improved results. I like the fact that she explains the why's and what for's of baking. She has an excellent trouble shooting guide on page 476. One thing I found was that you need to use the size and depth pans that she recommends. I started with three inch deep pans, since then I have purchased the 2" deep pans that all most all her recipes call for. Make sure you have a good oven thermometer and that you use the exact temperature she recommends. If you don't have a 5 quart stand mixer you will be frustrated with these recipes. I started out with a kitchenaid 5 speed hand mixer. My first cakes tasted great but all fell in the middle. It was rather frustrating. My sister bought me a kitchenaid stand mixer and since then my cakes have been beautiful. (With Rose's help)

I have ordered the Bread Bible and the Pie and Pastry Bible as well. I hope my results with those Books will be as good as I have experienced with the Cake Bible. ... Read more

Reviews (17)

Come home to a ready-made dinner!
I have been looking for a vegetarian cookbook for my Crock-Pot for quite a while. Finally Robin Robertson has put out Fresh from the Vegetarian Slow Cooker. The variety of recipes is amazing. And they are quick and easy to put together. It's very cool to have dinner ready when I walk in the door at night after a long day. This is a great cookbook for vegetarians and vegans, and also those non-vegetarians who are looking for delicious and healthy alternatives to eating meat.

Some of the best and most versatile eating
Fresh From The Vegetarian Slow Cooker: 200 Recipes For Healthy And Hearty One-pot Meals That Are Ready When You Are by cookbook author and vegetarian menu expert is a 275-page compendium of some of the best and most versatile eating to every simmer on a kitchen stove. Slow cooking is not just for meat eaters wanting to soften up a tougher cut of inexpensive meat! Slow cooking is also a perfect approach to making dishes featuring beans, grains, vegetables, and so much more. From Curried Cauliflower Soup with Chutney and Cashews; White Beans and Spelt with Escarole; and Winter Squash Stuffed with Couscous, Apricots, and Pistachios; to Smashed Sweet Potatoes with Dried Cranberries; Tiramisu-Inspired Tofu Cheesecake; and Slow Cooker Swedish Glogg, Fresh From He Vegetarian Slow Cooker will quickly prove to be a prized and appreciated addition to any dedicated vegetarian cookbook collection!

Easy vegetarian recipes
I've made about a half a dozen of the recipes from this book now and I have to say they are quite yummy. I'm very fond of her other book "The Vegetarian Meat and Potatoes Cookbook", so was happy to see a new book out. I've also been a vegetarian for nearly 20 years and it's about time someone came out with a good veg slow cooker book! It's seems like (until now) all I ever made with my slow cooker was nothing but beans. It's nice to finally use it for other things.

My only real complaint with the recipes so far is that I keep finding that they are done sooner than anticipated even when left on the low setting. I'm starting to suspect that there must be some variation among heat settings with crock pots though. I noticed another reviewer mentioned that their slow cooker took longer (for lentils, which cook quite fast in my experience.) I've also noticed I usually have to stir things a few times, even though the author says it's not a good idea. I made the french onion soup recently and if I hadn't of stirred it would have burned. So maybe my cooker's low setting runs kind of hot or something. I just mark in my book that I need to stir, so I know in the future not to make that recipe when I'm gone all day, but at home puttering about. Other than that, I've been quite pleased with the ease and tastiness of the recipes. It's true some of the recipes ask that you sauté onions, etc., but I don't find that's a big deal. It doesn't take very long and it dramatically improves the flavor of a dish. Also I like that she uses normal ingrediants that are easy to find. Some of the recipes call for different size slow cookers, which could be fun if I ever decide to invest in a larger or smaller one. I think it would be usefull around the holidays, since it opens up oven space. Overall, I'm happy with this book.

My New Favorite!
I absolutely love this cookbook. I've always liked to cook, but, as a college student, I have struggled to find the time. This cookbook is wonderful because it allows you to cook dinner when you have the time, whether that's between morning classes or the night before. You just sautee a few vegetables, throw them in the slow cooker with canned beans and tomatoes, and when you get home at the end of the day, you have a hearty meal waiting for you. The best part is that by the time you eat dinner, the dishes have been done for hours. I disagree with the earlier reviewer who complained about the "heat" of the recipes. I made the Spicy Black Bean Chili recipe yesterday, and I thought the four-ounce can of green chiles was perfect. Often, I find that I actually need to make the recipes a bit hotter---but that't just a personal preference. So far, I've made Spicy Black Bean Chili, Three-Bean Chili, Indian Cauliflower and Kidney Bean Stew with Coconut Milk, Moroccan-Inspired Vegetable and Chickpea Stew, Vindaloo Vegetables, Orange and Bourbon Baked Beans, Spanish Beans and Rice, Spicy Black Beans and Rice with Mangoes, Vegetable Curry, and Bell Peppers Stuffed with Salsa Rice and Beans. I loved many of the recipes, and liked all but the Baked Beans, which were interesting, rather than bad. I would recommend this cookbook to anyone who finds they are already hungry by the time they can start dinner. You'll eat better and feel better.

maybe 4 1/2 stars - nice vegie recipes
I was excited to find a vegetarian slow-cooker cookbook. I read all the reviews and was a little concerned about "weird stuff" when I read about the vegetarian haggis but I figure there's at least one recipe in every cookbook I own that makes me think "eewwww!" so I bought it.

I've made 4 or 5 things so far and my husband and I have enjoyed all of the dishes. We both agreed that most of them could use a little more flavor so I plan on just adding a little more of everything when it comes to the herbs and spices, but the flavor that was there was good. The other thing I've done is reduce the oil in all of the recipes by at least half!

The amount of oil or fat she uses plus the fact that there's no nutrition information for the recipes are the reasons I can't give this 5 stars. (And, as another reviewer mentioned: most of the recipes, as directed, are NOT One-Pot since she calls for sauteeing things like onions before adding to the cooker. She does list alternatives for this step but I agree with her that it's usually worth the time and dirty skillet.) ... Read more

Book Description

* Great value-hundreds of tested and perfected recipes, informative tips, plus two bonus chapters-all-in-one economical resource for time-crunched cooks from the brand they know and trust.* Recipes for appetizers, beverages, soups, stews, main dishes, and desserts.* 416 pages-about one recipe per page-makes this the largest book of its kind.* Bonus chapters offer 5-ingredient recipes and one-dish meals.* Plenty of timesaving tips and advice for smoother meal prep. ... Read more

Reviews (18)

Great for vegetarians!
As a vegetarian, I have had a horrible time finding slow cooker cookbooks with interesting recipes. This one is a winner! I have made four recipes and we have really enjoyed each one. Many of the recipes that call for meat products can be converted to non-meat. For example, I made the Cheesy Enchilada Chowder and substituted cream of celery soup for the cream of chicken and it was fantastic! (I also usually substitute vegetable broth if chicken broth is called for with excellent results.) If you are a lacto or ovo lacto vegetarian, or you're just trying to make one meal for a family that includes omnivores and veggies, try this book. It goes way beyond the regular anemic "Meatless Main Dishes" chapters in most slow cooker books with easy, delicious recipes that incorporate flavors from Indian, Italian, German and Mexican cuisines.

Ideas are great, recipes are not...
I have yet to find a great crockery cookbook, and I've tried many. I had high hopes for this one, but so far I've tried 3 recipes and they all have fallen flat.

The first recipe I tried was for carmelized onions & potatoes. It sounded great, but the end result was really bland. The second recipe was for a main dish - chicken with wine. My husband, who loves chicken, didn't finish it and said it wasn't very good. I tried it and while it wasn't inedible, it wasn't anything I'd make again. My last try was for a raisin pudding cake that sounded delicious. We had friends over and while they said it was good, both my husband and I thought it was way too sweet, and ended up throwing the rest away (and there was a lot).

While I have found many cookbooks that have wonderful recipes for cooking using the stovetop or oven, my search continues for a slow-cooker/crockery book that delivers recipes for delicious (or even "make this again") meals.

Best book I have found yet for crock pots
This is a good book. Not exceptional, but good. The book covers all the meats, veggies, and even some deserts as well as good tips here and there. It's one of the better ones I have seen to date for crock pots. If you are loooking for an all around slow cooker book, pick this one up.

Good if you like processed foods, I guess.
I recently bought this because I was looking for slow cooker recipes and the reviews for this book seemed very favorable. Our family has disliked 4 out of 4 recipes we've tried so far. They all tast very 'processed', almost canned or from a jar. We usually cook all our meals from scratch (not fancy or anything though), so if you're used to frozen meals or canned or pre-processed foods, maybe you'd like it more. All three of my kids had trouble getting through the dinners, for what it's worth.

This book is AWESOME!
I can't believe people would write a review of this book without trying any recipes or even after just attempting one or two. My children and I are cooking our way through this book - we plan on trying every recipe and we are having a wonderful time! Each recipe is voted on and given a 1-5 star rating, and so far almost every recipe has 4 or 5 stars, with the exception of a few 3's. There are several recipes that have become family favorites such as the Spiced Beef Brisket, Brisket in Ale and the Mushroom Sauce Pork Chops. In my opinion this is the easiest and best slow cooker cookbook on the market. ... Read more

Book Description

This book provides hard-earned, practical, detailed information that is critical for successful healing of arthritis, but that has never before been collected in one book. Without this information many people with arthritis will not get well.

The information is organized into a well-researched, easy-to-follow plan for getting well again and includes case histories of people with dramatic and lasting recoveries.

It focuses not just on coping with the symptoms of arthritis, but on correcting its underlying causes using proven alternative medicine and pain management techniques.

Anyone who is serious about healing from arthritis needs this book. ... Read more

Reviews (34)

Your Body Can Heal Itself, If Given a Chance
If you were to read only one book about Arthritis and its treatment this should be the one. Conquering Arthritis, by Barbara Allan is a biomedical, self help guide which details a journey toward total relief from the awful plague of painful, debilitating, joint inflammation. The information and story that this book contains is both medically precise and incredibly inspiring. Barbara Allan suffered from crippling arthritis for many years, until she discovered a course of treatment that really works, and which she applied diligently to her own condition. When Barbara first began her research into alternative medicine she was in a wheelchair and her doctors where getting nowhere, but she would not give up. This book, Conquering Arthritis, What Doctors Don't Tell You Because They Don't Know: 9 Secrets I Learned the Hard Way by Barbara Allan is very important. It will help anyone who suffers from debilitating arthritis. It also has a great deal to say about auto-immune desease in general. The information this book contains, and course of treatment it recommends, truly reflects the future of medicine. Buy it now.

Lives up to its title!
This book is a comprehensive,exhaustively researched,beautifully organized,detailed, and clear presentation of a remarkable journey. The photo on the cover of the book says it all. And though Ms. Allan focuses on arthritis, she also gives information and practical techniques that help her readers cope with other illnesses. Her knowlegable and clear presentations of how the body works and what it does with the food ingested is culled both from personal experience and a scientifically trained mind; her years of research and writing were a product of necessity, determination, discipline and scientific rigor. She inspires and teaches us to find approaches that work. By trial and error, patience and self-observation, with the hard-won information she provides, we can heal ourselves.

The book is invaluable. To understate: In it are lists naming hidden allergens in the foods we buy--these lists alone are worth the price of the book!

What happened to the other 34 reviews you used to have?
What happened to the other 34 reviews of this book you used to have posted?

eternally grateful
I will always be eternally grateful for Barbara Allan writing her book. The number one reason is the advice on detoxing. As
Barbara stated so wisely in her book; your mind makes it more difficult than it really is. As a consequence, I realized how some of my own preconceived ideas were defeating my own desire for a higher level of health. This motivated me to go into this process with an open mind.

Now what's important to understand is the timing of this... this
happened just before my 50th birthday when I was experiencing
foot and hip pain. I did a 7-day detox and all my pains were GONE and as an added plus I stopped smoking! YEEEEEA!

Thank you Barbara for expanding my horizon of health, and
for being an inspirational hero.

What a blessing!!!
I cannot express what a blessing this book is in our lives. My husband's arthritis began at only 22 years of age and it was progressing fast. No one in my family has this disease and I did not know where to turn except a specialist. We saw a specialist for a few years, and I always asked was there nothing more we could do to cure the arthritis? I could not believe that he would have to be on medication for the rest of his life. Since he was in his early twenties, this would mean years and years of constant, daily medication. Of course this would eventually mean problems with other parts of his body due to medication intake. I still did not know where to go to find a cure rather than just an immune supressant. Then, he came home one day after an appointment with his doctor involving a new set of x-rays. He was now being told that his bones were starting to be eaten away and bones in his left hand had most likely fused together. He was still only 27 at this point! I could not imagine what permanent consequences would come over the next years and I could see him not being able to play with our little boy or do anything with his hands in the future. This pushed me to stop at nothing to find the cure. I knew it had to be out there, but where? After tons of research and reading, I found the cure!!! I cannot begin to express my thanks to the author and her research and her sharing with the world. I just can't understand why the medical community does not know, or if they know, why they don't share the knowledge. My husband is in college and this very night was studying Rheumatoid Arthritis in his anatomy class. They have NO information on how diet and food sensitivities can cause RA and they state they know of no cure or really good medications. It just blows me away that millions of people suffer when the cure is out there, available, and really not difficult. If you or someone you know has RA, please get a hold of this book! I was unsure about the cost, but boy am I glad I tried it out anyhow! We found that corn is his sensitivity, which makes cooking a little more tricky at first, but once we figured out what he can and cannot eat, we are doing great! It took a little effort in the beginning to find the ingredients that will work, and we had to adjust recipes, but he eats totally normal. In fact, we all eat more healthy now. And I don't mean bran and tasteless food. We eat everything we ate before, but now it is fresh and from scratch. He has been off ALL medication for almost 6 months now and we are on our way to complete recovery. His right hand is totally normal now, and we are soon going to try the recommended trigger point method to fix his "fusion". The info here WORKS!!!!!! It takes dedication and a short lifestyle adjustment, but what a blessing everything in this book has been. An answer to many prayers! THANK YOU!!! ... Read more

Book Description

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience. ... Read more

Reviews (14)

The quintessential guide for all chefs
This book has pretty much every recipe you will ever need. I tend to use to book only as a reference, though, as the recipes are a bit out of date. The recipes provide only the basic ingredients, so beginners may not find the book very useful. For advanced cooks, the Game and Fowl sections are particularly excellent. Also a good resource for French technique.

This is a must have
As a former CIA student, I still have my copy that I acquired while there. This is an excellent reference guide and a must have for any serious cook. However, I would not recomend this book to the novice until you have learned culinary terms and basics.

A neccessity for ANY chef.
Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.

must have for the insiring chef
great book not for the home maker of course must have a basic understanding of the art this book is great for refference there is no pics only usefull infomation

Excellent reference and history book
As a student studying present day culinary and the beginnings of culinary in France, this makes for quite an interesting book. Don't expect any recipes and it is not a study guide. Just useful facts. For study guides I recommend for baking, The Study Guide for Baking: Key Review Questions and Answers with Explanations. Also look for other study guides from Dr. P. Leonardi and M. Heilman ... Read more

Amazon.com

"Gourmet raw cuisine"--if that sounds like an oxymoron, you'll be amazed by the creativity of the recipes in this book. Every food is "live" (uncooked) in these vegetarian recipes from Juliano, the raw-food guru of Los Angeles. Juliano believes that fruits, vegetables, nuts, grains, beans, and seeds in their rawest and purest form are the most nourishing foods. If your imagination stops at alfalfa sprouts and grated carrots, hold onto your cutting board. Juliano's recipes include Butternut Squash Soup, New Moon Fruit Stew, Thai Green Papaya Salad, Living Buckwheat Pizza Crust, Mango Essene Bread, Mock Salmon Sushi, Raw Spring Rolls, seven varieties of burritos, nine varieties of pizza, and nine unusual smoothies. Desserts? Try EZ Pudding (made with maple syrup, avocados, and carob powder) or Cashew Gelato (cashew butter, maple syrup, and almonds, served frozen). There are also condiments, dressings, and sauces, and plenty of information about preparing raw foods, including how to soak and sprout beans, grains, seeds, and nuts.

It may seem like cheating, but a food dehydrator is permitted to "bake" pizza, cookies, and breads. It blows hot air, but never heats foods hotter than 120°F, which, claims Juliano, "allows all the delicate nutrients that are usually burned out of cooked foods to remain intact." Raw is filled with gorgeous color photos of the foods in all their vibrant colors and a number of photos of the vibrant Juliano (not in the raw). "Before you know it," says Juliano, "you'll be Raw and loving it." --Joan Price ... Read more

Reviews (68)

Maybe I'll make something someday!
I bought this book for cheap on a book closeout site, and I just love reading it. I have probably read the whole book ten times. The pictures are so beautiful! However, the long ingrediant lists always make me say "Maybe I'll try one of the recipes... next week!" This would be a good book to have if you have an herb garden so that you don't have to buy five or six bunches of herbs just to make one recipe. I LOVE avocados, and they are featured in (i would guess) over half of the foods. ...

I have plans to get a dehydrator and am looking forward to trying some of the "baked" products. Juliano is an intriguing figure and I'd be curious to see him as a guest on the food network! If you live near a specialty foods store where obtaining the ingredients can be easy and cost effective (a difficult combination, to be sure) you'll do well with this book-- if not, maybe you'll just enjoy looking at the pictures like me!

Other reviewers have pointed out the frustration that many of the recipes call for other recipes in them. An easy solution (though cheating) would be to just use the "real" item (if you are not a staunch raw foodist). Instead of making the "mellowkraut" just pop a can of saurkraut and there you go. Or just use real cheese instead of dehydrating sheets of fake cheese which only keep for three days anyway. Don't kill me for saying it, Juliano! But you work in a restaurant making this stuff all day and most of us just have half an hour to prepare our meals!

The reason this book gets four stars is the slightly annoying "food substitution" that the author often employs, noted by a former reviewer. "French fries" are avocado slices wrapped in cheese-substitute. "Mashed potatoes" is cauliflower, nuts, and herbs in a blender. I thought it took nerve to actually have a recipe for salad which is basically "take whatever is in your refrigerator, chop it up, and put dressing on it." I think everyone makes that recipe sometimes, without the aid of a cook book!

If I had payed full price for this book, I might like it a lot less-- but as it stands, I enjoy flipping through it and plan to use it (eventually!) to prepare healthy drinks, snacks, and foods for my daughter (once she's old enough to eat!) Viva vegetarian!

I was inspired
When I first looked through juliano's cookbook, I was attracted to the colorful photos of raw foods. I had been vegan for a few years and had doubts about the nutritional quality of what I was eating; with raw food recipes, I've had no doubt. To me, everything in this book, with the exception of the "cauliflour mashed potatoes" tastes great. A person who is accustomed to a "typical American" diet including butter, meat, pancakes and casseroles might not think so, at first. For me it was a good introduction to raw food cooking. I do think it's silly that Juliano names many of his dishes after cooked foods that bear little resemblance to the raw food result, and I did substitute and modify the recipes when I didn't have all of the ingredients or didn't like something; however, it serves as a great template for raw foods and has some nice photos of the food. It's perhaps not as good as some others, now that I've read more (ie The Raw Gourmet), but I would definitely include this in my raw food library.

Response to "Meat Loaf" Review
The person who wrote about the "Meat loaf" recipe must not have read the recipe: it calls for a total of only 1/2 cup olive oil. There are also a lot of nuts in it but 1. nuts are healthy and 2. you're not supposed to eat the meat loaf everyday! There are plenty of light recipes here as well. It's like taking ANY cookbook and pointing to the dessert section and saying "Ah ha! look at all this fatty food! What a bad cookbook." Give me a break. I like this cookbook. It's gorgoeus, inspiring and the recipes are good.

Are you REALLY into RAW? Than this is for you...
I am SOOO glad I got this book from the library FIRST! I recommend that. I am a Michigan mom that is into healthy foods, where organic food is quite costly. I'm a health educator with nutrition as a major and I am always interested in new and exciting ways to be healthy, prepare vegetables, and healthy food. BUT....JUST in case you are not totally engrossed in RAW food yet, I recommend you borrow it. I read about this book, and its author from a Fitness magazine I read. It sounded GREAT! I thought it would be a great book to get recipes for my juicer and learn some other healthy recipes as well. Well, I sat down to read/look at the book, it has beautiful pictures and text, and some fun sounding recipe titles etc. But I soon realized that this was not going to work for me and my family. I have 2 kids ages, 5 and 3, and a husband that is healthy and fit, but would not touch most of this stuff with a 10 foot pole. I would be putting a LOT of time and preparation into stuff that only I would probably eat. This type of dieting is a bit over the top. And may be fun once in awhile. It would be a fun trip to his restaurant, to have SOME ONE ELSE make it. Juliano is as interesting looking as his food. But unless you are totally committed to this way of life, you may be totally flustered by the amount of time and energy it will take to sprout, dehydrate, chop and chop, and prepare more than half the stuff in this book. The list of ingredients is also daunting to say the least. Anyway, I suggest you get the book from the library first, and see if this is what you really want. It saved ME some money! If you are a single vegan, or have kids and a spouse that can handle all the vegan ingredients, and they don't mind you living in the kitchen preparing, and/or if organic produce is readily available and affordable to you, than this book is for you. I applaud the healthy ideas, colorful foods, and interesting recipes, but be sure you have the time, or care enough to spend your time on this.

Delicious approach made simple
I can't recommend this book highly enough. I was on the way to raw food when I bought this book, so I was sprouting and already had the dehydrator. However although I was preparing raw meals using recipes I got off the web, they weren't always the most tasty and they seemed to be settling into a pattern of boring repetition. I was feeling doubtful about maintaining this approach although I felt the health benefits of it.

Juliano's cookbook has opened my eyes to the potential of raw food. This book is full of delicious recipes that are easy to make. Raw soups take seconds to blend up. Having raw condiments on hand for new flavours. Yes the dehydrating takes up to 24 hours, however unlike ordinary cooking where you have to watch the food and check it all the time, dehydrating just goes on in the background while I get on with my life - and because I can cook in bulk, the breads stay fresh and tasty for weeks. The detail and the photos in the book are great, and so is the flexible approach where if one ingredient or three are not available then we are encouraged to improvise.

This book is the most innovative, practical and delicious cook book I have ever used - and I use this all the time now. Highly recomended. ... Read more

Amazon.com

In Joie de Vivre, Robert Arbor, a Frenchman transplanted to New York City, explains the French philosophy on life and argues for its adoption by stressed Americans. In a funny way, this is sort of a self-help book for people who admire the French lifestyle, and for those who believe that good food is the secret to a happy life. The premise of the book is that you will find "domestic happiness" when you learn to enjoy the most mundane details of your everyday life: "It's about making time for family, growing some vegetables in your garden, chatting with the butcher, and cooking for your family and friends." Quality of life, explains Arbor, is only improved when your pillowcases smell like lavender, and you make your own hot chocolate.

Although there are 50 recipes dispersed throughout the book, Joie de Vivre is not a cookbook. Most of the recipes are for dishes like A Really Good Fried Egg, mayonnaise, and café au lait, but there are interesting as well, such as Carrot Râpée, Beet Vinaigrette, and Fish in Papillotte. The recipes are included more as a way to better describe the French experience and to show how easy it is to adopt as a way of life; a method which works particularly well for those of us who know that the best way to understand and appreciate a foreign culture is through its food. --Leora Y. Bloom ... Read more

Reviews (12)

Wonderful book will help you savor and enjoy !
The French are know for enjoying the good life. "Joie de Vivre" by Robert Arbor and Katherine Whiteside shares the traditions for stylish living the French way.

Arbor and Whiteside walk you through a typical French day. You begin with Le Matin (The Morning). You will learn the secret to great coffee, hot chocolate and making a breakfast tartine from French bread. In Le Dejeuner (Lunchtime) and Le Diner (Supper) you experience the pleasure of relaxing with friends over several courses of food. Each course is explained and some recipes are included.

To enjoy the finest foods the way the French do, Joie de Vivre takes you to the butcher, the market, and the baker where you learn to select the freshest cuts of meat and select amongst a variety of breads and cheeses. You also learn how to organize your kitchen so you have the tools and pantry items you need to create tasty dishes.

And there is so much more covered in this book. Why French butter tastes so good. The proper way to cut cheese. Notes on chocolate. Aperitif suggestions. The rewards of Le Potager (The Garden). Dinner party and picnic ideas and more! You get the feel and flavor of what makes the French way of life so pleasurable and how you can implement these ideas in your own life.

After reading the book, you may feel like you have spent a weekend in the French countryside! A wonderful read and resource.

Truly a pleasure to read
Robert Arbor describes daily life in France and how it differs from the average, typical American's day. The French take the time to savor their meals, converse with friends and family, and enjoy every aspect of daily life as much as possible. They don't rush about in a stressed-out state of mind, as many do here in the U.S.
I thoroughly enjoyed this book and now, more than ever, want to make another trip to France. Aside from providing simple suggestions to make life more pleasurable, this book is full of wonderful, simple recipes. I've already made the Potatoes a la Nicole and quite a few batches of fresh strawberry jam (it's a hundred times better than any store-bought jam, and better for you!)
If you're looking for an up-lifting, "feel-good" book that will help you improve your outlook on life in general, read Joie de Vivre. You'll be glad you did.

A peek at the French lifestyle
I have been fortunate to visit France twice and was a guest in the home of a French lady who is a family friend. Joie de Vivre does a good job of describing the daily routine of the French and their attitudes toward food, family, friends, and enjoying life. I have never been as relaxed as I was when I was in France. Of course, I WAS on vacation, but it was still quite a relaxing experience. Things go at a slower pace than they do in the US and there is more enjoyment of simple things and simple times. Neighborhood grocers, patisseries, butcher shops, and bakeries, make it simpler to have fresh food every day. It also makes the experience of shopping for these items more enjoyable. We walked to the market, the bakery, etc. and it was wonderful. No zooming in the car to find a parking space. This book makes achieving the French lifestyle in the US sound like it would be simple. For those of us who don't live in cities with neighborhood shops, it is a great idea, but would take much more effort to achieve. Also, starting dinner at 8 p.m. sounds unreasonable. My daughter is bathed and in bed by this time and my husband and I are finishing dinner, cleaning the kitchen , and getting ready for a good night's sleep. The French do not watch much television which, I think, makes all the difference in how much extra time they have. They end their days later and start them later. It would be impossible for me to begin dinner at 8:30 p.m., go to bed at 11:30 p.m., get up at 6 a.m., get my daughter to school and myself to work by 8 a.m.

Joie de Vivre can inspire you to add elements of the French lifestyle to your own life.

Limited look at modern French relationship to food
Frenchman Robert Arbor owns several restaurants in NYC and New England. The purpose of his book is to share typical French attitudes toward food, friends and family with an American audience. The book is organized to reflect an ideal day which includes breakfast of bread and coffee, a few hours of marketing, lunch---weekday and weekend options, afternoon snack and dinner---with a dinner party option. Each section is followed by a few simple recipes. The reader learns a great deal about Arbor and his family and their home routines in both America and France. If one accepts Arbor's life as typical, then I suppose one can also accept his attitudes as typical, but the book would have benefited from other voices.

Simple But Effective
We all know that the French love their food and take it very seriously. That's what they're famous for. In Joie de Vivre, Robert Arthur takes you through the different segments of the typical French day, starting with a simple and relaxing breakfast, and going all the way through the cup of herbal tea before retiring to bed. He explains in very simple language how to get the most out of even the simplest, most mundane things in life that Americans typically either take for granted or rush through in an effort to get to the next task. The French have learned to reap enjoyment from things that many other people have learned to treat as annoyances. By following at least some of the suggestions in this book, one can significantly reduce stress levels and will be able to enjoy life more thoroughly. Even doing something as simple as waking up half an hour earlier and having a quick and easy breakfast of coffee and toasted baguette with butter and preserves can make a huge difference and will likely lead the reader to try some of the other suggestions. The only thing I didn't like about the book is that at some points it seems to be written by a child. I don't know if this was done intentionally to emphasize the simplicity of it all, but it sometimes felt like I was reading a 7 year old's essay. If you can put up with a childish writing style, the ideas behind the words can make a world of difference in your life. ... Read more

Book Description

This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. ... Read more

Reviews (1)

Principles and Practices of Winemaking
This winemaking bible is for everyone serious about this topic. Studens in Viticulture, Enology and Food Science will benefit from a well reshearched book that is well structured and complete. This is a refference work, study book and read book for interested parties. ... Read more

Book Description

An Alain Ducasse Book

World-renowned French chef Alain Ducasse believes that food arouses all the senses. In this sumptuous book, he takes us on a culinary journey for both eye and palate. Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.

Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on). Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come. AUTHOR BIO: Alain Ducasse is regarded throughout the world as one of the most prominent French chefs. Along with three gourmet restaurants, Restaurant Plaza Athénée in Paris, Le Louis XV in Monaco, and Alain Ducasse at the Essex House in New York, he has also created more than 15 new concept restaurants worldwide and a professional-level cooking school. ... Read more

Reviews (2)

Serious cooks only need apply -
First and foremost this is a cookbook for serious cooks/chefs. No compromise in the ingredients or the techniques required executing the dishes. The recipes are very detailed and very complicated, and, as with many chef cookbooks, it assumes you know how to cook! Don't be in a hurry to produce the dishes, read many times, absorb the essence/idea of the dish and then you should go!

I've just started 'wading' through it and expect to be checking out the ideas here for a many weeks (I read most cookbooks in a day!). I have been waiting for this book for over a year (when the English translation was supposed to be published), and expect it be my new cooking/ideas reference.

For someone seriously into cooking this book is worth every cent (dollar?), especially with the amazon price! There are some translation/execution errors but to be honest anyone who knows how to cook and is used to Haute Cuisine style cookbooks can work the problems out fairly easily. And it is more usable than the more expensive (though interesting) Adria's El Bulli book.

I give would probably have given it 4 1/2 stars if it was an option, but it gets 5 for the shear quantity and quality of ideas, and the photography is superb.

High Priced Baloney
In theory, this is a wonderful book.However, unless you know
French and have been cooking for a hundred years, you might want to think twice before shelling out this kind of money.The translation is AWFUL, with some recipe cmponents being translated two ways in two different places.There are hundreds of instances where the translation is simply WRONG.If you read French, you can sometimes puzzle it out.

The index is also inadequate.There are multiple components to many dishes that really could/should be stand-alone recipes. Yet in this encyclopedia, it is impossible to find these components without having memorized the main dish's title.

The pictures are wonderful.There are lots and lots of wonderful recipes in here, but somebody should have turned this over to some English speaking chefs and recipe writers before letting it hit the streets.

Big disappointment, and for what is probably the most expensive cookbook ever, it shouldn't be.

Buyer beware. ... Read more

Reviews (7)

Excellent Juicing for Life, Health and Vitality
What I love about this book is that ailments you wish to cure are listed in category order, which makes it quite easy to find a juicing recipe to help reverse the internal effects.

Additionally, the book gives wonderful general recommendations along with an explanation of that ailment. On top of that, "Dietary Modifications" are provided with practical, easy to understand advice as to what foods and beverages to avoid, along with "Nutrients that Help" combined with "Beneficial Juices". Then, to top it all off there are great "Suggested Juicing Recipes" that will target whatever ails you.

From anti-ageing to chronic fatigue syndrome, to underweight, this book is simple to follow and provides you with the knowledge of exactly what your system needs in order to maintain maximum health.

Highly recommended if you want to improve your health, and bring nutrient-rich vitamins and minerals into your body naturally.
Barbara Rose, author of, 'Individual Power' and 'If God Was Like Man'

Juicing for Life-A Review by Joseph S. Maresca CPA,CISA
This work is a comprehensive guide on the nutritional dimensions
of various food groups; such as alkaline and acidic.The author
provides very detailed recommendations relative to the
anti-inflammatory vitamins and nutrients which are necessary
to prevent and manage rheumatological diseases and processes.
The author explains how to make juice preparations with widely-
known anti-oxidant and anti-inflammatory components.
Such preparations include Vit. C, Vit E, Cu., Bromelain
and Superoxide dismutase to mention just a few.Back pain
and tenderness may be managed with reduction of animal fats
in the diet, the addition of fish and particularly Omega-3
fatty oils, avoidance of coffee and cleansing diets.
There is an interesting protocol for osteoporosis which
consists of kale, parsley, apples and carrots in a juicing
cocktail.In addition, the author identifies Vit. C, E,
Selenium, Ca., Potassium and chromium as nutrients which might
help to implement a cancer protocol.Lastly, the author very
studiously reviews sample diets and nutrients for a plurality
of chronic disease processes that may or may not respond well
to conventional therapies. This book is a worthy investment
for any person willing to make the commitment of time and
sacrifice to implement the protocols in the interest of
maintaining good general health far into the future.

Outstanding
This book is informative and very useful. Its an obvious fact that fresh fruits and vegetables play a huge factor in our wellbeing and general health, they keep all kinds of ailments and diseases at bay. Cancer has everything to do with diet - it has been widely proven that people with the disease that had a rich diet of fruit and vegetables, actually went into recession. Heredity only plays a small part - there is no guarantee that you get the disease. This book is not meant to cure anything - simply supplements your diet with vital nutrients needed to keep healthy and build a strong immune system. I love it and highly recommend it to anyone.

This Book is a must read!!
There are some who think that heredity is the #1 reason for cancer, but this book clearly explains that diet is the #1 reason because how can DNA be strong without good nutrition? How can new cells be buildt without the life giving force of vitamins and trace minerals? What made cells weak and toxic in the first place?, we hand down our diet from generation to generation!! What is heredity with cellular integrity? I cannot see how this book dosen't become a million dollar seller! I recommend this book highly.....Juice Power!!

Great resource for curative recipes
If you've wondered just what do do with your juicer, look no more! This is a practical book that not only espouses the curative properties of juicing, but gives an index of ailments and recommends various juices. From acne to cancer and fatigue to insomnia...they have it all. This is a good reference. by T.H. in San Mateo, Calif ... Read more

Book Description

A complete, illustrated volume of lessons and recipes for the home baker.

The Culinary Institute of America is the place where many of todays leading chefs and pastry chefs have learned the fundamental skills that launched their careers. Now, in this companion to Cooking at Home with The Culinary Institute of America, the CIA draws on its extensive expertise and experience to give home bakers an outstanding course in the essentials of baking, along with a wealth of irresistible recipes. It outlines all the basic information on equipment, ingredients, and methods necessary to create top-quality cakes, pastries, breads, frozen desserts, and more. Readers learn the techniques step by step, with detailed instructions and photographs that clearly explain what to do and how to do it.

Ideal for developing skills and building a repertoire, the books 200 recipes–all specially created by the CIA–are delicious, attractive, and easy to make, from Cream Scones and Streusel-Topped Blueberry Muffins to Flourless Chocolate Souffle Cake and Warm Lemon Pudding Cakes.

Complete with 250 beautiful full-color photographs of procedures and finished dishes, Baking at Home with The Culinary Institute of America is a comprehensive resource that will enable home cooks to master the art of baking in their own kitchens. ... Read more

Book Description

We all want great-tasting meals, but we also want meals that help us maintain a healthy weight and live longer, healthier lives. Marrying the art and science of food, The New American Plate Cookbook is the first cookbook designed to accomplish all three goals. A team of cooks, nutritionists, food writers, scientists, and others who are passionate about food collaborated to create 200 recipes, from appetizers to desserts, that combine sound nutrition with culinary ingenuity. From updated favorites to innovative showstoppers, The New American Plate Cookbook delights the senses--with vivid colors, tempting aromas, and luscious flavors--while helping you reduce your risk of serious health problems like cancer and heart disease. Whether you wish to achieve a healthy weight or find a lifelong approach to eating nutritious meals, The New American Plate Cookbook will satisfy your conscience while it dazzles your palate.

The New American Plate Cookbook includes:

*200 recipes, from appetizers, soups, and salads to one-pot dishes and entrees to vegetables, egg dishes, breads, pilafs, desserts, and more
*74 full-color photographs
*Tips on meal planning and complementary combinations of dishes
*Practical suggestions and a guide to ingredients and cooking techniques
*Information on the science behind the New American Plate approach

Recipes from The New American Plate Cookbook:

Bruschetta with Green Pea and Roasted Garlic Spread
Butternut Squash, Tomato and Watercress Soup
Mixed Greens with Blueberries and Feta
Sweet Potato and Pear Stir-Fry with Chicken and Chili Sauce
New American Beef Stew
Greek-Style Scallops
Chicken with Tomatoes, Honey and Cinnamon
Broccoli with Scallion Dressing and Hazelnuts
Gingered Carrots with Golden Raisins and Lemon
Heirloom Whole Wheat Bread
Whole Corn and Green Chile Muffins
Rice Pudding with Pears and Apples
Fresh Plum Tart ... Read more

Reviews (3)

Fresh, Flavorful... (and, psst.... Healthy.)
This book somehow ended up in the "special diets" section of my local bookstore, and I don't know why. This is my favorite new cookbook, period.

Fresh ingredients, paired in interesting ways. (There's a citrus sauce for pasta that my finicky family loves.) Meat used to impart flavor and texture, not as the sole focus of a given meal.Processed sugar, flour and saturated fat nudged aside in favor of natural foods, prepared simply and elegantly.

That said, there's a bunch of "comfort food" type recipes, updated so they're a bit lighter and more interesting.I NEVER thought I'd find myself making a casserole (too many memories of Mom's canned cream o'mushroom soup suprises) but there's a great potato, green bean and lamb casserole that turned me around.

There's a great deal in the book's appendix about the science behind the recipes, and nutrition principles, and how phytochemicals (natural plant chemicals)protect health, and I suspect that's why people are lumping this in with the health cookbooks.Me, I bought the book because of the photos, (they're quite lovely) and because I suspected that my vegetable-hating 8-year old would love the curried cauliflower recipe on page 26.And I was right.

Surprisingly Good.
I'm not a foodie by any stretch of the imagination, but I am trying to take off a few pounds and was looking around for something that had a little more variety than Atkins and South Beach, and a friend mentioned this book.

It's an attractively photographed, well-laid out book.I was worried that the recipes might be a bit fussy, but I've tried several, and they're all really good -- lower in calories and fat without TASTING like they're lower in calories and fat. Filling, too. Had some friends over and made the Sweet Potato Chili, one of the salads, and the corn muffins, and nobody suspected the recipes came from a "health" cookbook.

What I really like, though, is the overall approach.I try to keep up with the nutrition news, but there's just no way for me to get my head around "six servings of vegetables" or whatever.The common sense approach in this book -- just make sure that your plate's covered with at least 2/3 plant foods -- really appeals to me.

good AND good for you
Being a foodie, I love to cook for friends and family.I often turn to the cooking classics for inspiration, but generally find these recipes too heavy for every-day eating.
When I opened the New American Plate cookbook, I found pages of attractive, tasty, healthy, and easy-to-prepare recipes (none of the recipes is longer than a page!).I also learned a lot - both about healthy meal composition and creative flavor pairings.I honestly never would have thought to make fettuccine with figs and chiles, but it's delicious!
The book is also visually appealing and well designed.The "cooking basics" section at the end is particularly helpful, and includes useful tips on food substitutions, proper storage and handling, as well as an extensive guide to the vegetables, fruits, grains and spices used in the recipes.
I'm so glad to have this wonderful book as a kitchen resource.
I just finished eating, but I'm already planning the menu for tomorrow night!


... Read more

Book Description

PRESTON BAILEY'S DESIGN FOR ENTERTAINING is the ultimate sourcebook of inspiration for creating the perfect ambience for any major party or event. Bailey guides the reader through the planning process from large decisions- picking a theme, setting the mood, and transforming the space to fit the vision for the event-to the details such as flowers, lighting, and table settings that all come together to create a unique environment. Full-color photographs of events including Melissa Rivers' wedding and the launch party for Oprah's O Magazine showcase the spectacular results of his approach. ... Read more

Reviews (6)

Gorgeous and inspiring
The photography is gorgeous, the ideas are inspiring - overall, a solid portfolio of some of the best designing in the world. It not only provides a glimpse into the over-the-top world of haute couture weddings and fetes, but also provides details and inspirational ideas for anyone. A can-do attitude combined with a book that is well written, beautifully conceived and flawlessly executed. Well done, Mr. Bailey.

Fabulous!
It was exactly as it said...a resource for creating the party of your dreams. If you're the type of person who thinks buffalo wings is a party staple...it's not for you.

Too much!
I was very disappointed. Beautiful photographs of garish subjects that the average person couldn't possibly duplicate made it almost ridiculous. I love museums and that's what this book reminded me of. You can look, enjoy and appreciate but can't take it home and use it. Thumb through it at a store and save your money.

excellent
If you would like to see the finest design work done in NYC,
get this book. His sensibility to detail is astounding!

Beautiful & Elegant
Preston Bailey's book is simply beautiful and elegant. I had seen snipets of Melissa Rivers' wedding on television and in print, but the pictures in the book really bring it to life. I never knew so much could be done with flowers and fruit, until I bought this book. It is a real treat! ... Read more

Book Description

Book Description

A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods. ... Read more

Reviews (84)

Wonderful!
If my grandmother had written a cookbook, it would have been a lot like this. This book is about eating the kinds of real food that has nourished folks all over the world for centuries, combined with wonderful excerpts from a variety of doctors, nutritionists and other observers. The authors present an excellent introduction to the study of food and health. largely based on the work of Weston Price, a dentist who traveled the world 60 years ago studying what people traditionally ate. Dr. Price observed that those people who ate their traditional foods had good health and those that ate more of a "modern" diet, were exhibiting the signs of degenerative disease. The authors of this book then use that information and present wonderful recipes (try, especially, their stock recipes, the flavors they add are great). As one of the other reviewers mentioned, the wisdon and recipes in this book often contradict the current "wisdom" of observing a low-fat, high carb diet. But the current dietary wisdom is always changing, this year it's low-fat, high carb, next year something else will be the rage. End the confusion and do yourself a favor by returning to traditional food. This book will help you do just that.

Makes my body SING!
Even if a diet sounds good in theory, to me the true test is how my body feels after eating a particular way. Well, my body SINGS after eating the recipes in Nourishing Traditions! I am particularly pleased by the practices of cooking my rice in broth and soaking my oatmeal overnight. These techniques make the food both more digestible as well as more nutrient-rich, which has helped me feel full and control my weight, unlike eating processed, low cal or low fat foods. Although some of the recipes take time, I find that with a little planning (making a broth on the weekend), it's not hard to follow, and my body is always so satisfied afterwards that it's worth it.

I strongly recommend this book to those who never feel full after eating, who suffer from digestive disorders or just poor health, and for those tired of eating fad diets.

A stunning achievement; THE essential food guide/bible
Let's face it - our foods have changed. And not for the better. In the long span of history, the last 100 years has wrought some devastating transformations in how food is handled, prepared, and, most insidiously - processed. Our genes are basically used to food that for millenia, was relatively pure, wholesome, unaltered and uncorrupted. So, since the turn of the century, matters began to shift. As manufacturing and processing became more sophisticated, food began to undergo a drastic change. Not having any longer to butcher our own beef, harvest our own vegetables and grains, make our own fats, we could rely on "companies" to start doing it for us. And what did we get in return? Fats (perhaps most disturbingly) are chemically altered and hydrogenated, turning them into dangerous poisons (just READ how margarine is made - it will incite one big colossal "yuck"); animals are mass produced in inhumane warehouses; are fed poor diets and get injected with god knows what; grains and vegetables are grown in sterile, pesticide-laden soils; refined, devitalized sugar and flour is in everything; we're offered and forced everything from hydrogenated fats to high-fructose corn syrup to MSG to plastic sugars. And guess what? This is the sickest, fattest time Americans live in. Heart disease, cancer, obesity, degenerative diseases, are at an all-time high. We have antibiotics, anti-imflammatories to conquer bacterial threats, but even those are getting increasingly less effective through overuse. We have needed the vaccines, antibiotics to treat and cure things like polio, smallpox, measles and a host of other killer diseases, but in return, we have heart disease, cancer, degenerative and neurological dysfunctions in its place. As this exhaustively researched and documented book illustrates, the culprits for this state of affairs is definitely tied to the devastating changes wrought in our foods. Though the medical establishment has found a way to treat diseases, it has ignored many of the current causes of those diseases in the first place.

This book offers a method, a return, so to speak, to a time when food was consumed in its purest state. Ironically, that's a difficult thing to do; only through specialty stores and suppliers can we get naturally raised food. Someone once said: "If God made it, then it's good; if man made it, beware." Most of the food - as cheaply and quickly made as possible - offered in supermarkets is nutritionally worthless, being as it is, refined, processed, laden with questionable chemicals and riddled with substances that have no place in our bodies. The sobering fact remains: most food conglomerates simply don't care about consumers' health.

Sally Fallon, along with Mary G. Enig, have done an astonishing, thorough and painstaking job in spelling out all that one needs to know regarding all manner of information about food. The writing is clear, easy to understand, and concise. The passion and near-missionary fervor with which they have pursued their topic is inspiring and infectious. The breadth of their research and work cannot be overestimated. The scope, level of information, exposés and hardcore truths these women offer is mesmerizing: one is fixated by what they know and the surprising, irrefutable facts that are detailed (by the way, the sidebars in the recipe sections of anecdotes, information and lore are fascinating). Fallon and Enig take on some of the most powerful and ruthless institutions in existence, and effectively challenge claims and biased studies. They even sniff out evidence of lies and corruption. It may in fact be the singular most important body of work on food contained in a single volume. In particular, one needs to pay attention to the information regarding the matter of fats. Enig, a PhD in lipid chemistry, plainly details how fats in today's food supply has wrought health havoc, what to avoid (polyunsaturates and hydrogenated fats are a menace), what is good, and how to go about using them correctly.

Many reviewers in this forum have complained of how complicated it is to take the time to properly prepare many of the foods and recipes Fallon offers. That may be so, but the time invested is worth it. As we as consumers are made more aware of how things must be done, it may be that we simply have no choice ~~ if we are to achieve the best of health ~~ to make the proper preparation of food a top priority once again. Some of the suggestions regarding raw foods is controversial, and not everyone will be convinced, but they make a strong case, nevertheless.

Some of the advice, as well is a bit too severe: Fallon encourages the total elimination of all caffeines, and that includes teas and coffees. No proof has been made that tea and coffee are harmful (unless of course, like anything, it is consumed in excess). Sometimes the book makes absolutely no allowances for an alternate method; some of the advice is eye-opening (like not cooking garlic in oil; sure it will burn if fried in high heat, but it can be sauteed gently. And, everyone KNOWS that refrigeration spoils the taste of tomatoes) In addition, not everyone will welcome the urging of a total abdication from anything even remotely bad for you - why not a white flour, white sugar cake once, twice a year? Despite this, it WAS necessary for Fallon and Enig to overcompensate in the manner they did, for this kind of information is sorely needed; one simply should read it thoroughly, then make their own choices to suit individual needs.

This book will not please vegans and vegetarians, who will be doing a virtual "foul" howl at the convincing scientific argument that we need animal fats and animal based foods. I will never consider vegetarianism after reading this book. Fallon makes a most eloquent plea for the bounty of animals we have been offered.

It is so easy to get carried away by the nutritional information, that it may be easy to overlook the marvelous, inventive and tantalizing recipes. Again, the scope, selection and research on these recipes is amazing...they are numerous, varied, and appetizing. Nearly every cultural cuisine is covered in some small or large part, and are clearly detailed. Most of all, if one relishes culinary challenges, there are some intriguing one as such offered here.

This marvelous volome may be the most valuable nutritional guide one should own. Most of all, it may be the most comprehensive, ground-breaking cookbook ever written ~~ as well as the most nutritionally crucial.

If you've ever...
If you've ever....
Played a competitive sport... had a domestic fetish for culinary perfection and adventure.... wondered why the tomatoes and apples at the store do not have a fragrance...wondered what a "lacto-fermented" beverage is...shopped at Trader Joe's...made "carob-chip" cookies...been called a "health-nut"...suspected that history may play a small part in helping you to make wise choices of what food(s) to consume...been on the Adkins, Pritikin, Macrobiotic etc. diet, or knows someone that has...believed that food has healing properties as well as that it contains the right combination of preventive properties to fight against disease and sickness...thought that all carbs are the same...imagined that the butter you buy in the store is naturally that shade of yellow...wanted to know where to buy things like: Amalaki powder, Bee pollen, Kefir grains, kombucha, organic meat, raw milk, rapadura, and more...If you eat MRE's...if you are suffering from a degenerative disease...If you like meat...if you are a vegetarian...Ok, if you EAT... THIS BOOK IS FOR YOU!!!!!!

Testimonial
Mine is a testimonial more than a review. You can read what the book includes and the very high quality of this wonderful book from other reviewers. I only want to say how much this book changed my life! It completely turned around how I and my family shop for, cook and eat our food. We've NEVER felt better and have so much energy. When the latest stomach virus hit our school recently, my kids were two of the few who did not get it. And the recipes are so tasty and are a joy to make! We've also have never had so much fun eating the rich, wonderful food. Thanks to Ms. Fallon and Ms. Enig. I recommend you buy it and really really get into it. Do as much as they recommend as you can. Really experiment! ... Read more

Amazon.com

Armed with industrial tongs, a basting brush, and over 350 new recipes,chef Jamie Purviance and coauthor Sandra S. McRae (Weber's "corporate poet") step back behind the grill with Weber's Big Book ofGrilling, the searing follow-up to the bestselling Weber's Art of the Grill. Weopen to a brief history of Weber and a few colorful anecdotes about the earlydays of the company along with a crash course on choosing a grill, featuring abreakdown of grilling with charcoal versus gas and a quizto help you determine which grill is best for your cooking needs. Each recipefeatures the requisite cooking method (direct or indirect heat) and temperaturelevel with techniques that leave plenty of room for individual improvisation.James Beard Award-winning photographer Tim Turner returns with artfully styledcolor photos of hot-off-the-grill dishes that will make you want to stop readingand start grilling.

Search for a favorite recipe or browse through individual chapters and benefitfrom Weber's grilling history with helpful guides and sidebars about cuts ofmeats, cooking methods, tips, glossaries, and illustrated instructions. Everybarbecue lover has their favorite bottled sauce or over-the-counter rub, but"Sauces, Marinades, & Rubs" will inspire you to make your own (Crazy ColaBarbecue Sauce to an overachieving Type-A Rub) from scratch using common pantrystaples. "Starters" includes a helpful chart to match up appetizers withentrées along with a recipe for Chinese Chicken Noodle Soup (yes, on thegrill--the Asian marinade for the chicken becomes the base for soup). Meat iscovered in chapters on beef, pork, lamb, game, poultry, and fish and seafood.Beer-Bathed Brisket gets a little help from a pint of Guinness while ahalf-filled can of beer props up (and moistens) Beer-Can Chicken. Baby Back Ribs with Spiced Apple-Cider Mop and Buffalo Burgers with Chipotle Mayonnaise will spice up any party, and Lobster Tails with Champagne Vanilla Sauce is every bit as decadent as it sounds. "Vegetables" includes a handy vegetable grilling chartalong with sections on grilling for vegetarians and quick and easy meatsubstitutes. "Sides & Salads" serves up Couscous-Stuffed Tomatoes and GrilledGarlic Bread while "Desserts" wraps everything up with the basics on grillingfruit (Grilled Figs and Goat Cheese Drizzled with Honey or Peaches withRaspberry Sauce and Lemon Cream) and several different takes on campfirefavorite, s'mores. Without a doubt, Weber's Big Book of Grilling will getyou through the outdoor cooking season, but it will also inspire you to fire upyour grill (rain or shine) all year long. --Brad Thomas Parsons ... Read more

Reviews (61)

Grilling is fun!!!
My husband loves to grill and we love food cooked that way, but I felt that things were getting a little boring. Same old stuff, time after time. We own a Weber grill, and I found this book on line, so I bought it. We have had a wonderful time looking through the recipes and picking out different things to try. Nothing seems too complicated or overly time consuming, yet everything we've made so far has been just WONDERFUL. Not only the recipes, but the marinades, sauces, and rubs, too. We've also learned a lot about different cuts of meat and different ways of cooking. I cant' say enough good things about this book. My father also owns a Weber and has been grilling for many years, but I plan to buy him this book, because I think he and my mom will really enjoy some of the recipes. This is just a great book to own.

Jam-Packed Grilling Guide
From appetizers right through to desserts, you can go grill-crazy with this book absolutely jam-packed with recipes. How to's on barbecuing everything from the traditional beef, lamb and poultry to the less common rabbit, turkey and buffalo. Marinades and sauces are also included because, let's face it, a good piece of grilled meat just isn't complete if it's not smothered with a tasty sauce. So, get out the Weber and dive into this book. There are enough fantastic recipes for a barbecue a day to last a whole year, with some left over for next year.

Enter the grilling world from here
Most grill cook books does not have the detail of this book. I learned to grill with this book two month age. It tells me all the details I need to know. Everyone who tasted my food can't believe I can cook such great food. I have to say that I owe it all to this book. I have since tried 10 recipes from this book. All came out great. I did not have any problem following the directions.
If you just start to grill, this is the ONE to get. If you are expreienced this can also be a great reference book.

BBQ is in my veins now!!!
This book helped me realize that this BBQ thing is real. A few key points can make a big event of BBQ. A few nice diversions in the bbok as well but ok.

Absolutely great book
I've been using the book for over a year now, I got it as a father's day gift. We have used many of the recipies and haven't had one complaint. Everything has turned out great. The rubs/marinades are great. The instructions on how to grill different types of meat are right on, and very informative. I love this book, it is a must have. ... Read more

Reviews (23)

Good, better, best
If I had to choose one crock pot cookbook to own, I would still choose Mable Hoffman's Crockery Cookery. Every recipe I've tried in there turned out delicious! Crockpot aficionados, however, need variety in cooking styles. Betty Crocker's Slow Cooker Cookbook fills the "runner up" category. Most helpful are the suggestions regarding cooking beans in a crockpot, which has always been a tricky affair. In fact, my favorite recipes in this Betty Crocker cookbook are bean recipes. Savory Garbanzo Beans with Vegetables was much appreciated by a crowd of six vegetarian friends of mine. Its "secret" ingredients, believe it or not, are horseradish and mustard! Sounds strange, but tastes great. The Lima Bean and Kielbasa Soup is so delicious that my friend made her own batch of it two days after trying it at my house! A little less exciting, but still comforting on a cold winter day, is Chicken and Rice Gumbo Soup, topped with hot red pepper sauce. The only "bomb" I've tried so far was the Burgundy Stew with Herbed Dumplings. The stew was fine, but steaming dumplings on top of a crock pot recipe is doomed to failure, I'm afraid. It looks like a gloppy mass of uncooked biscuit dough, and not like dumplings, because the circumference of a crock pot does not allow for separate dollops of the dough. Bake some biscuits in the oven and ladle the soup on top of a biscuit in each bowl, instead. Finally, this recipe book has a very nice format. Alongside each recipe are "success tips", "ingredient substitution" advice, and "finishing touch" recommendations which guide the cook along. Each recipe includes helpful nutrition data, and the large majority of the recipes are accompanied by a full color photo of the finished dish. If you are already a Mable Hoffman fan, the Betty Crocker Slow Cooker Cookbook is likely to come in a close second.

OK at best
The book itself is nice - spiral bound for easy use and the recipes are clear. Some of the dishes I tried turned out tasteless, even though they smelled great cooking all day. I expected a lot given the book was a 'Betty Crocker'.

Recipes Are OK
I've given this book a try in the past. I was not that impressed. The food itself did not have a great flavor even though it smelled wonderful as it was cooking all day. I would give another cookbook a shot before buying this one. If you still feel inclined to give it a try, I would borrow a copy.

Very similar to Pillsbury's!
Although this is a fine cookbook, my wife and I were startled to find that many of the recipes contained here are identical or very similar to ones contained in "Pillsbury Doughboy Slow Cooker Recipes" book. Even some of the pictures are identical.

Our advice: buy one or the other, but not both!

check it out at the library first
The recipes are mediocre. It's too old-fashioned for me. I don't like the "throw a can of condensed soup in" kind of cooking.

I really prefer either "Good Housekeeping"s slow cooker cookbook or "Slow Cookers for Dummies" ... Read more