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$81.40 $56.00
181. Food Around the World: A Cultural
$18.87 $4.54 list($29.95)
182. The Provence Cookbook
$12.71 $9.88 list($14.95)
183. Frozen Assets: How to Cook for
$21.45 $19.91 list($32.50)
184. Serena, Food & Stories : Feeding
$16.47 $14.50 list($24.95)
185. American Pie: My Search for the
$13.96 $8.99 list($19.95)
186. Semi-Homemade Cooking: Quick,
$28.35 $25.99 list($45.00)
187. Hot Sour Salty Sweet: A Culinary
$17.95 $8.39
188. Hot Off the Grill: The Healthy
$17.95 $9.00
189. The Ayurvedic Cookbook
$13.57 $12.46 list($19.95)
190. The Bartender's Best Friend: A
$15.64 $2.75 list($23.00)
191. Zone Perfect Meals in Minutes:
list($35.00)
192. More Classic Italian Cooking
$10.17 $9.10 list($14.95)
193. Saving Dinner: The Menus, Recipes,
$10.98 list($29.95)
194. Italian Immigrant Cooking (Immigrant
$10.85 $9.30 list($15.95)
195. A Man, a Can, a Microwave : 50
$19.77 list($29.95)
196. La Cocina de Mama : The Great
$40.95 $38.63 list($65.00)
197. Exploring Wine: The Culinary Institute
$11.16 $10.35 list($15.95)
198. American Heart Association Quick
$10.17 $9.83 list($14.95)
199. Simply Delicious : 245 No-Fuss
$16.47 $10.22 list($24.95)
200. Emeril's Potluck : Comfort Food

181. Food Around the World: A Cultural Perspective
by Margaret McWilliams, Holly Heller
list price: $81.40
our price: $81.40
(price subject to change: see help)
Asin: 0130944564
Catlog: Book (2002-07-24)
Publisher: Prentice Hall
Sales Rank: 580728
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182. The Provence Cookbook
by Patricia Wells
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 0060507829
Catlog: Book (2004-05-01)
Publisher: HarperCollins
Sales Rank: 1267
Average Customer Review: 5 out of 5 stars
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Amazon.com

In books including The Paris Cookbook and Bistro Cooking Patricia Wells offered personal takes on delicious French fare. The Provence Cookbook finds Wells, a resident of the region, evoking the terroir in over 200 recipes culled form chefs, home cooks, farmers, and more. Like her other collections, Provence yields easy but elegant fare--modern, light-on-their-feet dishes like Six-Minute Cod Braised in Spicy Tomato Sauce and Francks's Roasted Duck Breasts with Green Olives. While the recipes are truly French (with an occasional cross-cultural contribution), Wells has done her usual trick of translating them for relaxed American cooking; she's also provided enticing vignettes on local markets; on ingredients, like the nutty camargue rice; and on other culinary suppliers such as Hervé Poron, "The Truffle King."In themselves, the listings make a useful guide.

In addition to the expected categories, the large recipe range includes breads, pasta, and egg and cheese dishes, such as Quick Polenta Bread with Rosemary, Linguini with Saffron, and Baked Arugula Omelet. Desserts are hardly neglected, and include evocative specialties like Fresh Fig and Homemade Apricot Jam Tart, Three Pear Cake, and Individual Cherry-Hazelnut Gratins. Tips like "On Peeling Tomatoes," menus, and photos further distinguish a book that will delight both Wells's fans and those fortunate to discover her culinary France. --Arthur Boehm ... Read more

Reviews (4)

5-0 out of 5 stars Simple preparations, wonderful flavors
I was so impressed with The Paris Cookbook that I bought this one as soon as I saw it. It is similar in look and feel to the Paris cookbook, but each has its own spirit. The Paris cookbook focuses on the use of produce and meat from city markets as well as recipes from chefs with whom Wells has worked. The Provence cookbook has recipes that highlight fresh food taken directly from the land, simply prepared. I will rely heavily on it this summer, especially for preparation of fresh vegetables from the garden.

5-0 out of 5 stars Patricia Wells does it again!
It seems as though there wouldn't be much left to say regarding the cuisine of southern France. Scores of volumes have covered the territory but that has not stopped Patricia Wells from venturing yet again into the cooking of Provence. And for that we can be thankful, for no one writes more lovingly about the people, ingredients and techniques of Provence than she.

Among the best recipes included in this volume are those that Wells admits she made up on the spur of the moment using whatever fresh ingredients were available at the time. In the text accompanying the recipe for roasted cherry tomatoes she notes that she was seeking something to fill space in the oven, noticed that her cherry tomatoes were ripening wildly and created a recipe right then that has since become a favorite. There is no better lesson in the spirit of Provencal cooking than this - use what is around, treat it well and you will be well fed.

Perhaps more fun that the recipes themselves, if possible, are the profiles of Wells' favorite producers, vendors and restaurantors. These are the people who inspire Wells herself - the farmers and fisherman, the cooks and the market stal owners. Her nod to their dedication and professionalism is lovely and shows the many strands that are woven together to eat well in the classical sense.

Technically, the book is well organized and the instructions are clear. Wells also includes source and contact information for those lucky enough to visit Wells' territory in person. Definitely recommended for anyone who enjoys true, fresh flavors cooked simply in season. That Patricia Wells has managed to cover new ground is a wonder, but she has, in fact, done it again!

5-0 out of 5 stars Like taking a vacation
Even if I never make one recipe from this cookbook, the notes, side stories, and information are well worth the price. It's a wonderful book that makes me feel like I have been transported to Provence listening to cicadas, smelling lavender, and eating fine and healthy food. It's a wonderful book. Life should always be so simple and sweet.

5-0 out of 5 stars A better book on Provencal Home Cooking
The cookbooks of 'cuisine Provence' just keep coming. The latest is the new book by Patricia Wells, whose credentials for doing a cookbook on a cuisine of France are impeccable, as she has already written seven (7), including an earlier book on Provence entitled 'Patricia Wells at Home in Provence'. I made a point of reviewing the earlier book (as well as four (4) of Wells' other books) when I saw the notice of the new book's being published.

Madame Wells gives no clue in this book to distinguish it from the earlier title. She does indicate that it marks the occasion of her living at the farmhouse, Chanteduc, with her husband for the last twenty years. My biggest question about the current volume is, after all the books which have already been published, what new can be said about the cuisine of this singularly fecund culinary terroir? The answer in this book is 'A lot'.

Like Wells' earlier Provence book, this book does not dwell on standards such as Bouillabaisse or Salad Nicoise. It presents recipes of local restaurants and bistros and recipes invented by the author herself. There are still lots of references to friends and acquaintances such as Joel Robuchon who happens to be great French chef, but the emphasis in this book, unlike the earlier title, is much more on the restaurants and food producers and vendors of her neighborhood in Provence than it is about Madame Wells and her contacts to the greats of French cuisine. This concentration on contacts in Provence sometimes seems a bit absurd to 99% of Madame Wells' potential audience. What reader / cook in Duluth will have any interest whatsoever in the telephone and fax numbers of 'Restaurant Le Mimosa' just outside of Montpellier in Provence? Only that reader who will happen to be traveling to Provence within the next year, I gather. This doesn't mean there are no such contacts of value to the general reader. There are names, addresses, telephone numbers, and e-mail addresses (of course) to many local vintners, truffle merchants, and olive oil producers. I'm certain that if someone were absolutely determined to obtain a bottle of primo olive oil from Provence, they could use this information to track down a source. Note that the references to these merchants is certainly not an afterthought. The subtitle of the book states that it is a book of both recipes and a guide to markets, shops, and restaurants. I will chalk this up as a plus, as 175 good recipes for a list price of less than $30 is a bargain. Throw in first rate intelligence on Provencal merchants and I think the interested buyer will be getting their money's worth.

In addition to addresses and other contacts to Provencal restaurants, the book contains a three-page presentation of major market days in Provence, by day and by department. The end of the book also has three solid pages of sources gathered from the body of the book.

Regarding the recipes, I will not verify that she did not duplicate any recipes from the earlier book other than recipes for aioli, vinaigrettes, stocks, and pistu. Actually, I did check and find that Mme. Wells does not even duplicate her aioli or pistu recipes. That doesn't mean aioli and pistu are not used in the book. They are so ubiquitous that they even appear together in the 'Spaghetti a l'Aioli au Pistou' dish. There are chicken stock recipes in both books and they are very similar, yet the one in the current volume is 'homemade' and somewhat simpler than the earlier recipe.

The older and newer books are almost exactly the same length. The older book has eleven very traditional chapters. The newer book has thirteen chapters. It has the same eleven titles as the older book plus chapters on 'Potatoes' and 'Eggs and Cheese'.

I compared the recipes in the 'Breads' chapter and found no overlap. Both books contained recipes for Fougasse (French focaccia-like flatbread), but the older book's treatment was a general treatment of this type of bread while the newer book deals only with a single recipe incorporating black olives. Treatment of bread in the older book more thorough in general.

I compared the salad recipes in the two books and found one overlapping title for a 'winter salad', yet the two recipes were for two different winter salads.

I compared the potato recipes from the index of the older book to the potato recipes in the new book and again found no overlap. I did, however, find support for Madame Wells' statement in her introduction that her cooking has gotten simpler over the years. As interesting and diverse as the potato recipes are, they are all utterly simple, but not without a clever technique to two. The placing of a bay leaf in a thin slit in new potatoes is certainly new to me.

This book includes wine recommendations for every dish where a recommendation seems appropriate. As with all of her earlier books, the wine recommendations can be pretty arcane and may only be for very general guidance. No apology is made for the obscure references. If wine is not your thing, just ignore them. If you are as fond of wine as are the fictional Drs. Crane, then enjoy yourself.

If you are a fan of Provencal cooking, then you want both books. If you feel the need for at least one book on Provencal cooking and don't want to spring for Richard Olney's oversize tome, then get this newer volume. It's index and table of contents are superior to the earlier book and I do believe the recipes are simpler. If you are traveling to Provence, this book is a terrific find.

Highly recommended. Many simple recipes (not necessarily fast) and lots of panache. ... Read more


183. Frozen Assets: How to Cook for a Day and Eat for a Month
by Deborah Taylor-Hough
list price: $14.95
our price: $12.71
(price subject to change: see help)
Asin: 1891400614
Catlog: Book (1998-12-01)
Publisher: Champion Press (Mi)
Sales Rank: 22889
Average Customer Review: 3.9 out of 5 stars
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Amazon.com

Frozen Assets is small in stature, but jam-packed with meal-planning advice. It contains recipe ideas, plus detailed instructions on how to get the maximum value from your food dollar, while also slashing meal preparation times.

Deborah Taylor-Hough, mother of four, is as organized as a soldier. She shops one morning in less than an hour, chops and prepares ingredients the next night after dinner, and then spends one long day cooking. Making double and triple batches of 10 recipes, she ends up putting 30 meals for two adults and two children into the freezer, ready to heat and eat. Taylor-Hough's plan uses simple, familiar recipes. Her family eats meat loaf, baked ziti, and chicken and broccoli casserole made with canned soup. Each dish is repeated several times a month. To keep her grocery bill under $200 a month, she uses store brands and buys ground meat in bulk, and only when it's on special. As much a manual for a way of life as a cookbook, Frozen Assets tells how to create your own meal plans, cope with a small, "in refrigerator" freezer, and how to use this bulk-cooking method even if you are single. If you are into efficiency and want a guide to reorganizing your culinary life, this book is a must-have. It even offers advice on how to recover from a whole day of cooking. Taylor-Hough's recommendation: go out to dinner that night! --Dana Jacobi ... Read more

Reviews (63)

5-0 out of 5 stars Ignore the Bad Reviews of this book. It's GREAT
This book is wonderful. Deborah's cooking plan is well explained and easy to follow. I have tried several of the recipes out of the book and my family has enjoyed them. I will note, there are a few I won't try simply because I have a recipe for the samething or somehting similar and we like it or I know by reading it that my family won't enjoy it. I also make and use the baking mix and have never had a problem with it keeping and it doesn't smell like paint. These recipes can be successfully augmented to fit a lower in fat diet. I have also used the process Deborah outlines in the book with other recipes as well and have had a tremendous amount of luck. This includes lowfat and healthy recipes. (I use alot of Cooking Light recipes) One final note, I have other monthly cooking cookbooks and the cuisine is similar in style. If you want gourmet 5 star dinners every night maybe this method of cooking isn't for you. If you want to spend less time in the kitchen and save money, this is the book for you.

5-0 out of 5 stars Add Extra Time to Your Week
The many practical, step-by-step tips for saving money when choosing and buying food make Frozen Assets a worthwhile book, but it is the author's large-quantity recipes and instructions for freezing them that make her book truly valuable.

Although most recipes are not written for the health-conscious, as they contain many items high in fat and cholesterol, the author does include general advice on reducing fat and increasing nutrition in recipes. Most of the recipes in the book are child friendly, and can easily be adapted to a low-fat menu. The book includes sample shopping lists as well as lists of cooking tools that are useful in cooking large quanties of food.

Although I had already invested in a box-type freezer before I purchased this book, the author explains how she has applied her "Cook Big But Not Often" philosophy even to small refridgerator-top freezers. Since I began applying the lessons of the book, I have frozen a wide variety of dinners, including soups, chile, and casseroles. All of the recipes were easy, inexpensive, and tasty, and all made several meals that I froze for future use. But the nicest part-- thanks Ms. Taylor-Hugh-- is that I've only been turning on my stove about once every 3 weeks, and I'm working on reducing that figure. I'm expecting my second child in 6 weeks, and it feels great to know that I'll be prepared with good, homemade meals for those hectic first few weeks with a newborn.

1-0 out of 5 stars Don't waste your money!
With all the rave reviews this book has gotten, I couldn't wait to check it out myself. All I can say is, I'm glad I got it out of the library rather than spending my hard-earned cash on it. I guess it works for some people, but my objections to it are: 1) the advice on how to cook in bulk all seems very obvious to me, 2) the recipes are -- being diplomatic -- very unappealing and 3) the book could have used more editing -- many recipes and much of the advice is repeated several times throughout the book. With the redundancies eliminated, the book would have been about 1/3 as long.

I don't need a book to tell me that I should pick several recipes, triple them, write down all the ingredients, check my cupboards for any ingredients I already have, and then buy the rest. I don't need a book to tell me to use large pots when cooking large quantities, or to use freezer containers when freezing things. I certainly don't need a book to tell me (several times) not to shop hungry, and to leave the kids home on shopping day.

Then, there's the recipes. I can't imagine cooking any of these recipes even in small quantities, much less in mega-batches. It's hard to pick which recipe is the worst, but my candidate is "Chili Day Meatballs" -- which actually calls for cooking meatballs in a combination of, I kid you not, chili sauce and grape jelly! And to anyone who might try to tell me I should try it before saying it's awful -- I don't have to jump off a tall building to know I wouldn't like it, and I don't have to combine meatballs, chili sauce and grape jelly to know this would be a waste of good ingredients (I have no objection to grape jelly in its place, which as far as I'm concerned is in a PBJ sandwich, not on my meatballs, thank you very much!).

And even if you like the recipes and find the advice useful, do you really need them to be repeated 3 or more times?

I urge anyone who thinks they might like this book to borrow it from the library first and see for yourself -- you may be very glad that you did!

5-0 out of 5 stars No more store-bought frozen food!
Last year I received a copy of "Frozen Assets" as a gift, and I really enjoyed it. Because of reading the book, when my mother said she didn't have time to cook any more and hated store-bought frozen food, I immediately knew what to get her for Christmas! We filled her freezer with food from "Frozen Assets" and "Frozen Assets Lite" while she was out at work. When she got home and opened her freezer door, she was shocked and amazed. She said it was the best Christmas gift ever (she also got a copy of this book).

5-0 out of 5 stars The Book Every Smart Cook Should Own.
This book is wonderful! I usually get an average of 5 recipes per cookbook but I copied 25 from this one! This book will help you rethink not only how to cook and freeze, but how you buy groceries and will save you a ton of money. I suggest trying smaller portions than recommended and adjusting for your family's taste (more or less spices, etc.) before you cook in the larger quantities. Also, Appendix F discusses how to reduce the amount of fat in the recipes listed in the book. Enjoy! ... Read more


184. Serena, Food & Stories : Feeding Friends Every Hour of the Day
by Serena Bass
list price: $32.50
our price: $21.45
(price subject to change: see help)
Asin: 1584793473
Catlog: Book (2004-10-12)
Publisher: Stewart, Tabori and Chang
Sales Rank: 9695
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Book Description

When chic Manhattanites absolutely must throw an amazing party, there's only one name programmed into their speed dials: Serena. With a client list that includes Sigourney Weaver, Nathan Lane, Bernadette Peters, and Iman, the woman knows how to host a gathering. It's no wonder New York magazine called her company, Serena Bass, Incorporated, "the best food in the city, hands down."

In Serena, Food and Stories, the fabulous Ms. Bass shares 100 choice recipes, from Guadalajara Hash for brunch, to Chicken Curry Tea Sandwiches, to a mouth-watering Italian buffet. Organized into menus for 11 occasions, large and small, the focus is on ways to make guests feel both well fed and welcome. Part entertaining cookbook, part dishy memoir, this fun read includes charming anecdotes about Serena's family, friends, husbands, and her one faithful companion, Ruby-her little Westie. Between Serena's infectious, highly social vibe and the to-die-for dishes, it'll definitely keep home cooks-and their hungry pals-turning the pages. AUTHOR BIO: London-born SERENA BASS is a high-profile caterer based in New York City. In addition to her successful catering business, she is the namesake behind Serena, the bar/lounge in the basement of the Chelsea Hotel, which she opened in 1999 and has since sold. This is her first book.
... Read more


185. American Pie: My Search for the Perfect Pizza
by Peter Reinhart
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 1580084222
Catlog: Book (2003-11-01)
Publisher: Ten Speed Press
Sales Rank: 7542
Average Customer Review: 5 out of 5 stars
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Amazon.com

Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.

Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.

So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical.

Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle ... Read more

Reviews (10)

5-0 out of 5 stars The perfect book for perfect pizza
I have loved pizza for more than 50 years and Peter Reinhart's American Pie is nearly as good as any pizza I've had from San Francisco to Naples. His recollections of pizza from his youth to his travels around the U.S. and Italy in search of the best pizza kept me turning the pages while my mouth watered for another "perfect" pizza. I learned of new pizza destinations, even nearby, and new versions to try at home. But most important I learned what it takes to make great pizza. It might be the reason why so many people who make their own in my backyard wood-fired oven say it is the best they've ever eaten.

5-0 out of 5 stars The Master Pizza cookbook
Peter Reinhart became my baking idol after baking from "The Bread Baker's Apprentice". I couldn't imagine that he could write a book that could top that one, but he did with "American Pie".

Once you try grilling pizza you'll never go back to spending 1 hour preheating your baking stone. It is the best way to make a pizza. Don't let it intimate you...the dough want fall into the fire. I was able to achieve great results with a gas grill.

Everything that I've tried was delicious and can't wait to try the rest of the recipes.

5-0 out of 5 stars Peter Reinhart is THE best!
After reading and using the recipes in The Bread Baker's Apprentice, Peter Reinhart became one of my favorite cookbook authors. American Pie is a beautiful book, with entertaining stories about his quest for the perfect pizza, and the best recipes for pizza you can hope for. Reinhart is "the" father of Bread, and all his books are masterpieces not to be missed by serious or amateur bakers wishing to accomplish the very best results.

5-0 out of 5 stars A quest for pizza perfection
Pizza. Short word full of memories. Peter Reinhart brings us along his culinary journey to find the perfect pizza. Travelling through Italy and the US he lets us sample the different types of pizza: Roman, Napoletana, New York style, etc. As a keen reader of his other works I know that this guy knows what he is talking about. It is hard not to dribble over the pages! The book instructs you on how to make the different types of pizza crusts, sauces and toppings, as well as how to get the best results out of your oven. Highly recommended for anyone that loves simple food made with love!

5-0 out of 5 stars pizza feelings put into words..............
I'm a pizza fan (eater and amateur baker) and I've endlessly explored the possibilities of reinventing pizza at home. I thought I was doing a pretty good job until I made the pizza crust Peter Reinhart has in his book "the bread bakers apprentice". I was hooked on pizza. After that, I bought a couple of books including Pizza Napoletana, American pie, Figs table...in view of further expanding my knowlege. What I love most about this book is that Peter Reinhart gives you an incredible overview about the different aspects of regional pizza. I've learned to appreciate and respect all tipes of pizza while conserving my favorites. With this book, you learn that the important thing is to respect each countries version of pizza, the quality of the ingredients and the feeling you put into it. Tradition and memories play an important part in the liking of any pizza. I strongly recomend this book. I do put in a note of warning: don't expect to find a picture book. You'll have to rely on the authors colorful narrating to create the picture in your head. At fist, when I flipped the books pages, it was a drawback, but when I started reading it........ Wow.... I realy don't miss the pictures all that much....To resume my comment: If you're realy into pizza, the technical and philosophical aspect of it all, this book will be a treasure of your library..........buy and enjoy ... Read more


186. Semi-Homemade Cooking: Quick, Marvelous Meals and Nothing Is Made from Scratch
by Sandra Lee, Wolfgang Puck
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 140135923X
Catlog: Book (2002-10-23)
Publisher: Major
Sales Rank: 248
Average Customer Review: 4.46 out of 5 stars
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Amazon.com

Does the thought of cooking from scratch make you panic? Do you stand in front of your supermarket's canned vegetables display frozen with indecision? Is your fridge filled with takeout containers, and your oven used for storage? If you answered these questions with an emphatic "Yes," Sandra Lee'sSemi-Homemade Cooking might be the cookbook for you.

There are plenty of excellent quick-and-easy cookbooks out there, but this book feels like a cross between a giant advertisement and one of those free recipe books you get with mail-in proofs of purchase. Every ingredient that can possibly be branded is labeled as such. Lee's Salad Chinois is made with Swanson premium chunk chicken breast, Kikkoman soy sauce, McCormick ground ginger, Hellman's or Best Foods mayonnaise, La Choy chow mein noodles, Fresh Express prepared green salad, Chun King chow mein vegetables, and Dole mandarin orange segments. Gnocchi Dippers are whipped up with Alessi gnocchi, Bertolli olive oil, and, believe it or not, Kraft Velveeta cheese. The Malibu Rum Cake includes Malibu Rum, Duncan Hines Moist Deluxe yellow cake mix, and Jell-O vanilla instant pudding. And not only does Lee dictate brand names, she chimes in with advice on music and wine selections, as well. One can only hope that Wolfgang Puck wrote the introduction to this book without ever seeing it. --Leora Y. Bloom ... Read more

Reviews (37)

5-0 out of 5 stars Wonderful shortcuts
Delightful, delectable, quick meals that taste like they were made from scratch. Most, if not all, of these meals can be made in thirty minutes or less and nobody will know that you didn't spend hours in the kitchen. The recipes are clearly explained and easy to follow so that anyone can be a success in the kitchen.

Divisions include breakfast, lunch, dinner, appetizers, cocktails, soup, salads, snacks, gravies and sauces, and even a short section on pet foods. Try the biscuits and gravy for breakfast (preparation time of about 15 minutes) or the Dijon Chicken and Mushrooms for dinner (preparation time of about 30 minutes) or perhaps the Cheddar Potato Soup (preparation time of about 15 minutes).

If you find yourself often in a hurry and trying to put together a delicious meal in a short time then you will not be disappointed in this book. Granted it takes a lot of short cuts to get you to the end result with a minimum of effort, but it does not sacrifice taste to do so. The only thing that I did not like about the book was that it was not spiral or comb bound. So, it was hard to keep it lying flat so you can actually read it. Still it fills such a unique niche that it is a recommended read.

5-0 out of 5 stars I'm not a food writer and I love this book!
I bought this book having no idea it had sparked such controversy. I just identified with the concept and thought the recipes looked pretty simple and sounded good. So far,the book has delivered. The recipes I've tried have taken anywhere from 15 to 30 minutes to fix and have tasted far better than I expected. I think they are pretty impressive for a half hour's investment. I can fix a semi-homemade microwave lasagna quicker than I can run to Vons for Stouffers. So what if the book uses branded products? They're just a recommendation. I assume the author has tried these products, found them to be high quality, and is passing that information on. That used to be called being helpful. If you wnat to use White Lily Flour instead of Gold Metal, make the switch. I doubt the food police will come knocking on your door. And if using packaged food as a shortcut offends you, don't do it. Buy the New Joy of Cooking and cook yourself euphoric. To me, the joy of cooking is having time to enjoy a meal with my family and then using the time I saved to help my kids with their homework. Just my opinion -- and my priorities. If that makes my lifestyle "sad" , so be it. I'm a single working mom , not a food writer, but then I don't claim to be.... --- Mom of Four

1-0 out of 5 stars Not at all good
This book is filled with recipes using brand-name adulterated products that contain large amounts of additives, preservatives, artificial flavors, colors, trans-fats, bland flavors and also cost a lot more then scratch foods.
If you believe boiling potatoes, using fresh vegetables or measuring flour unthinkable, by all means this book is right up your alley....

5-0 out of 5 stars What a Breeze and Meals that Please!
Sandra Lee is known to audiences nationwide from her appearances on the QVC shopping channel and numerous network and cable television programs. Her Semi-Homemade solutions have also been featured in People, Redbook, Better Homes and Gardens, Traditional Home, Country Home and Victoria. She has also appeared on NBC's Today. FOX's Good Day LA and Good Day New York.

Sandra Lee is a member of the International Association of Culinary Professionals She also studied at the acclaimed Cordon Bleu.

When selecting a cookbook, normally I will buy cookbooks that promote "cooking from scratch." This is the first cookbook that claims that "Nothing is Made from Scratch." What Sandra means is, you will still be cooking, just parts of the recipe are "convenience/prepackaged foods" or packet mixes. This slices time off making cakes for sure!

Firstly, these recipes looked far too easy and so I was a bit skeptical. Secondly, I don't normally buy anything not in its raw state. Buying "pancake mix" was new to me. Heading home from the grocery store, I almost felt a little sinful.

This cookbook contains 101 recipes such as Pumpkin Cinnamon Pancakes, Southwestern Turkey Chili, roasted Pepper Soup, Kahlua Tiramisu and Berry Cookie Cobbler. You will find recipes for appetizers, soups, salads, main dishes, desserts, snacks and even treats you can make for your pets.

The beauty of this cookbook is almost more in the "Semi-Homemade" techniques than in the actual recipes. Technically, you can adapt these recipes for your own use in many ways.

Tonight I made the "Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes." In the recipe, it calls for sun-dried tomatoes that are not packed in oil, but I just used the ones I had in oil and reduced the amount to 2 tablespoons chopped sun-dried tomatoes in oil.

The Stove top stuffing mix I found was only 6 ounces, but the recipe called for a 6.6 ounce box. It still worked fine. Instead of just salt and pepper on the skirt steak, I used garlic salt and freshly ground Tellicherry peppercorns. Ok, so I cheated and made the potatoes from scratch because I had potatoes I needed to use up.

Then, for desert, no lies! I waited to make the desert until "after" dinner. This was new. I didn't feel stressed at all. I took the pound cake out of the freezer, cut it into cubes and drizzled the rum-butter sauce all over the cake. Yum! Then, for an added touch, you can mix in some frozen raspberries with the jam. I also used frozen raspberries on top and added whipped cream. The "Raspberry Trifle with Rum Sauce" is absolutely delish! She doesn't say to use whipped cream, but Trifle without whipped cream just isn't the same.

So, to explain how much time I saved, I made the recipe in about 10 minutes. Since the vanilla pudding was already cold and the frozen raspberries cooled down the entire desert very fast, I could have served this almost immediately. Not having to make the pound cake was a real treat and hey, I didn't even have to make custard.

My husband absolutely loved the Trifle and the gravy for the Steak Pinwheels. I was queen of the kitchen!

The full-color, full-page photographs are really tempting. Unlike other cookbooks, the food I made actually did look exactly like the pictures. Each recipe has time estimates and suggested brand-name ingredients. If you are looking for a cookbook for entertaining, this one has some excellent time saving ideas.

I noticed that Sandra also suggests you plan your entire week's menu in advance. This is a great time-saving idea and has worked for me for years! Keeping "staples" on hand is always useful.

Contents Include:

Grocery Shopping - Hints and Tips to get you in and out of the store fast.

Brand Names, Prepping, Cooking, and cooling Times, Budget, Leftovers, Storage, Music

Some Examples of the Recipes:

Breakfast - Muffins, Crepes and Country Biscuits and Gravy

Lunch - Curried bowtie Salad, Beefy Stew or Gnocchi Dippers

Dinner - Dijon Chicken and Mushrooms, Meaty Microwave Lasagna, Tropical Salmon

Desserts - Vanilla Cream Pie, Bananas Foster Pie, Rum Cake

Appetizers - Sesame Chicken Drumettes, Italian Fondue, Smoked Salmon and Olive Blini or Oriental Pork Wrappers

Soups & Salads - Roasted Pepper Soup, Cheddar Potato Soup, Bay Shrimp and Avocado Salad, Spicy Crab Salad.

Snacks - Caramel Popcorn, Hummus Pitas, Bagel Chip Dip

Gravies & Sauces - Sherry Mushroom Gravy, Pesto, Hollandaise Sauce

Pet Foods - Bone-Nanza Bones, Healthy Hound Stew, Kitty Katafornia Rolls

Sandra starts each chapter with a note about the recipes to follow. There is a full index, but each chapter also has its own contents page.

Semi-Homemade is for any cook who is looking for "shortcut" strategies. You really can make delicious meals in "minutes." If you are looking for more leisure time, but want to still enjoy home-made meals, this might be for you.

If you are looking for low-salt, low-fat cooking, I think you could adapt many of the recipes by purchasing low-salt beef stock or mixes that say low salt. With prepackaged foods, that has to be a consideration. Although many of the recipes are healthier because she uses techniques that make them low-fat. Like her "Healthy Onion Rings" that are made in the oven.

I can't wait to make the Tropical Salmon and Pumpkin Cinnamon Pancakes.

A cookbook to make your life easier! Really inspired me to get back in the kitchen and have some fun. It was like a cooking holiday!

5-0 out of 5 stars Recipes so easy the kids can help!
I am a single mom with two kids to feed and a boss that thinks I should work 50 hours a week just like the guys. This book lets me feed my family hot delicious meals no matter how late we get home or how much we have to do. And the recipes are so easy the kids can help. It is also great for those weeks when I do not have the kids and have to cook for one. I could pop in a Lean Cuisine or make pasta yet again but this book has many ideas more creative than that. It has reasonable portions for single servings and I can take any leftovers for lunch. It is a bargain. ... Read more


187. Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by Jeffrey Alford
list price: $45.00
our price: $28.35
(price subject to change: see help)
Asin: 1579651143
Catlog: Book (2000-10-02)
Publisher: Artisan
Sales Rank: 13466
Average Customer Review: 4.95 out of 5 stars
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Amazon.com

The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted.

Beginning with a discussion of the Mekong region, its people (a complicated mix, among them the Kai, Akha, and Cham), and their characteristic foods, the book then provides recipes organized by ingredients, dish types, and topics such as "Everyday Dependable," "One-Dish Meals," "Kids Like It," and "Vegetarian Options." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. Chapters devoted to such sweets as Tapioca and Corn Pudding with Coconut Cream, grilled specialties, and fare for adventurous cooks, such as Aromatic Steamed Fish Curry (more painstaking technically, though not truly difficult) further widen the book's scope. Illustrated throughout with 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm ... Read more

Reviews (19)

5-0 out of 5 stars Five Star Flavour Hits!
If you love flavour, you have to have this book. Thai food introduced many of us to that culinary balance of hot, sour, salty and sweet, which gives this book its name. Alford and Duguid reveal the similarities and differences in the cuisines of neighbouring worlds along the Mekong.

I've been fortunate to help test for the authors, and this collection is my favourite so far. Many of the recipes are now in my daily repetoire, to the delight of family and guests. Choose a spice paste or sauce to transport a simple meal into another realm. That's not to say it's all complex; recipes such as Yunnan greens, or Dali Cauliflower satisfy with a few well chosen ingredients, simply prepared. I had to resist the urge to jazz it up, and was glad to have followed the recipe and learned something new.

5-0 out of 5 stars An Amazing Culinary Experience!
If anyone out there is looking for quality and exquisite taste in Southeast Asian cooking, this is the book for you. Excellent instructions, very flavorful recipes and beautiful photographs. This book has it all. A must have in your kitchen. The experience in cooking these recipes is outstanding. A remarkable book. Buy it and see for yourselves what this book has to offer. AMAZING!!!

5-0 out of 5 stars Great text and recipes!
We own two other very good Asian cookbooks - and think this is a great cookbook - wonderful text that is fun to read on its own, and then also good recipes. The recipes are easy to follow and are accompanied with beautiful pictures that whet the appetite. We have some favorite meals from the book that we make regularly. Only caveat - we love our food hot, so we always at least triple the chile the recipes ask for.

5-0 out of 5 stars Wonderful book
This is a terrific book. I own so many cookbooks I don't use that generally before I buy a new one, I get a library copy and test some recipes. Prior to borrowing this book, I tried out 3 different Thai/SE Asian cookbooks, and rejected them all for being either too complicated for everyday cooking, or not "authentic" enough. One look at this book and I ordered it. The recipes have been uniformly excellent-- the grilled chicken with hot and sweet dipping sauce and several of the vegetable dishes introduced me to delicious taste combinations that I have never experienced in Thai restaurants. More common dishes such as the stir fried chicken with holy basil and the pad thai are as good as-- or better-- than most of the restaurant Thai that I have had. I can't wait to try more. The ingredients are relatively easy to find, and they do suggest substitutions in many instances. On top of all that, it is a beautiful book to own. I am definitely buying multiple copies of this book to give as holiday gifts this year.

5-0 out of 5 stars Not Just Another Gorgeous Cookbook
With most cookbooks, you have to make a choice between style and content: it's either for the coffee table or the kitchen shelf. This book is different. It keeps going back and forth between my living room and kitchen.

The authors stay true to their subtitle, and take you on a seductive journey down the Mekong. The text features diary-like entries and beautiful photographs that make reading the book such a great experience. But the carefully-written and reliable recipes are the true stars, and yield terrific results.

Using the glossary at the back to help me stock up at local Asian groceries, I find I can just come back from the store with basic ingridients, page through the book to find a recipe that sounds good, and I'm off. ... Read more


188. Hot Off the Grill: The Healthy Exchanges Electric Grilling Cookbook
by Joanna M. Lund
list price: $17.95
our price: $17.95
(price subject to change: see help)
Asin: 0399529144
Catlog: Book (2004-04-01)
Publisher: Perigee Books
Sales Rank: 255455
Average Customer Review: 4.5 out of 5 stars
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Book Description

The newest book in the popular Healthy Exchanges series features 150 easy recipes for the electric grill. JoAnna Lund offers dozens of healthy and delicious ways to get out of "the grilling rut." Sizzling selections include...

German Grilled Potatoes * Egg and Mushroom Sandwiches * Chicken Almondine Salad * New England Crab Cakes * Fried Apple Rings * Blueberry Thrill Snacks and many more

And with the Healthy Exchanges seal, readers can be sure that these low-salt, low-fat, low-sugar foods have been taste-tested to perfection.

Covering all three meals of the day, this book includes:

€ Recipe variations
€ Time-saving tips
€ Nutritional information
€ Diabetic exchanges
€ Weight-loss choices

With delicious choices for the entire family, readers won't be able to get enough of their grills.
... Read more

Reviews (2)

5-0 out of 5 stars Low-salt, low-fat, low-sugar, high-quality, superbly tasty
Hot Of The Grill: The Healthy Exchanges Electric Grilling Cookbook by television talk show host JoAnna M. Lund showcases 150 easy to make, hearth and body healthy recipes specifically intended for use with an electric grill. These low-salt, low-fat, low-sugar, high-quality, superbly tasty recipes range from Italian Grilled Tomato Slices; Western Egg Salad Sandwiches; German Pretzel Burgers; and Shepherd's Pie Patties in Potato Mounds; to Horseradish Beef Hash; Frankfurter Salad Bowl; Josh's Grilled Corn Dog Snacks; and Pita Dessert Wedges. If you have an electric grill, then Hot Off The Grill is the spiral bound kitchen cookbook for you!

4-0 out of 5 stars Some really interesting combinations!
I bought this at my local bookstore the other day. It follows the usual format for Joanna's cookbooks which can be very helpful for people following most weight loss or health programs. Carb grams, fat grams, fiber, calories, diabetic exchanges are all given for each dish. And they're always easy to prepare. She's got lots of grilled veggie ideas and other side dishes, burger variations galore, and and main dishes PLUS some tasty-sounding dessert ideas.

Here are a couples of the ideas: what about "Sunshine Sandwiches" which have a (fatfree) mayonnaise, all-fruit orange marmalade, and shredded carrot filling grilled on raisin bread? Doesn't this seem like a novel way to get those veggies? I've always loved carrot & raisin salad but I haven't had the chance to try it yet. But I'm going to pick up the carrots and raisin bread on my way home today! There are other recipes for grilled Reubens and several grilled chicken &/or tuna salad sandwiches. AND at the back of the desserts section there's a "Peanut Butter Cup Shortcakes with Hot Chocolate Sauce" that made my husband & daughter go 'hhhmmmmm' in a more interested way than usual when I told them about it!

Anyone who's bought her cookbooks before knows what to expect but for those who haven't (and who do have one of those George Foreman type grills)you would probably enjoy lots of the recipes she's put together. [And, NO, I do NOT work for Joanna or her publisher!! I'm just someone who needs lots of input for weight loss/maintenance ideas.] ... Read more


189. The Ayurvedic Cookbook
by Amadea Morningstar, Urmila Desai
list price: $17.95
our price: $17.95
(price subject to change: see help)
Asin: 0914955063
Catlog: Book (1990-01-01)
Publisher: Lotus Press
Sales Rank: 26040
Average Customer Review: 4.83 out of 5 stars
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Book Description

The Ayurvedic Cookbook gives a fresh new perspective on this ancient art ofself-healing.Over 250 taste-tested recipes are specifically designed tobalance each constitution, with an emphasis on simplicity, ease and soundnutrition. ... Read more

Reviews (6)

5-0 out of 5 stars Great Indian cookbook
The first section of this book explains the thinking behind Ayurvedic cooking and the difference between the three doshas- Vata, Pitta and Kapha. It attempts to help you find which one you are, gives examples of meal plans and then the rest of the book is made up of recipes. I found this book to be very accessible and although based on Ayurvedic principles it feels to me like a normal cookbook that I can just pick up and cook from. The reading before the actual recipes was very enjoyable.I have experienced many new tastes using this book. Some of the recipes are so easy, simple and delicious and some take much longer but are equally delicious. There is a wonderful section on beverages including lassis and almond milk. Each recipe designates which dosha it would be good for. The breakfast and snack sections are also great. A very good book for someone wanting to explore Indian cooking or looking for new recipes.

5-0 out of 5 stars THE VERY BEST BOOK YOU CAN BUY FOR YOUR HEALTH!!!
Bob Sachs, author of "Tibetan Ayurveda", recommended this book to me. I feel that Tibetan Medicine is the best system of medicine.
They believe that behavior determines health. But the second
variable is food. Their system is ayurvedic. Based on body types. But they don't have a suitable book out for sale. This
book is Indian Ayurvedic. Which is about 90% the same. Each menu will tell you in numbers how much it matches your body type. And there are other symbols which tell you about seasons and tastes and so forth. This is all really quite simple. But
I don't follow this book. My reason is Indian Cooking. All the meals are cooked using Indian Cooking. You are supposed to put
mustard seeds on the frying pan and as soon as they start to pop, you start to put in other ingredients. It has to do with timing. You don't want the mustard seeds burnt or black. This
is a small thing, I suppose. But I bailed out when I got to that. I do think that this book will give you the very best
health care outside of good behavior. Thank you and happy eating.

5-0 out of 5 stars Tastes Great, Good for You
I'm not a vegetarian, but when I use the recipes in this book, I don't miss the meat. Yes, this book will teach you about the ancient art of Ayurvedia, but that would all be useless if it didn't taste good because I wouldn't use it. It emphasizes well spiced foods specific to your particular constitution, and I found that the recommendations often went along with things that I had already figured out, for example that I needed to eat well cooked foods. Most the ingredients in this book are easy to find - if I can get them in Philly, you can probably get them anywhere. If this were only a vegetarian cookbook, it would be a 5-star book (and I say that as a meat-eater). With all of the extra Ayurvedic information, this is a book you should have if you do any of your own cooking.

5-0 out of 5 stars If you're looking for delicious healthy food ...
Amadea Morningstar not only gives you delicious, simple recipes for meals but also recipes for medicinal drinks, based on Ayurveda. She talks about the spiritual side of cooking, which has affected my personal approach to cooking everything - not just these foods. She also gives good information on dairy and how it is best digested. The one recipe I keep coming back to in here is the one for banana muffins. No one can resist them! I change the flours at times, and find that this recipe is the best vegan muffin recipe I've ever found! BTW -if you are vegan or vegetarian, this book is an excellent resource.

4-0 out of 5 stars Covers a wide range of cooking and health topics
Covering the ancient science of Ayurvedism in one book and relating that science to your daily menu is no easy task. Yet this book does so quite well, and is appropriate for the beginner or the expert. If you know very little, you can learn how to determine your own dosha and begin assessing what foods are best for you. If you are beyond that, you will benefit from the many insights offered in a wide range of topics including seasonal and daily diets, nutrition, ingredients, and of course the recipes. As a chef with an interest in healthful cuisines, I must admit that some of the recipes are a bit bland. However, as the book points out, our taste buds have become accustomed to excessive salt and these recipes allow you to experience the pure flavors of the ingredients. Some recipes are completely delicious, such as Spicy Cumin Eggplant or Cream of Greens Soup. Another benefit of this book is that most of the ingredients are easy to find, which can be a problem for American cooks trying to make Indian food. ... Read more


190. The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
by Mardee Regan
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 0471227218
Catlog: Book (2002-10-21)
Publisher: Wiley
Sales Rank: 4032
Average Customer Review: 5 out of 5 stars
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Book Description

The ultimate companion for mixing drinks and tending bar

Whether entertaining at home or working the bar at a popular club, a good bartender wants people to enjoy their drinks–and The Bartender’s Best Friend makes it easy! With A-to-Z coverage, this definitive guide presents an alphabetical listing of every drink imaginable, including the latest and hottest–such as the Cosmopolitan, Green Apple Martini, and Mojito. Specially bound, this book is written in an easy-to-read format and enhanced with stand-out icons for quick referencing of classic drinks, frozen drinks, shooters, alcohol-free drinks, punches, participatory drinks, and more. Experience the pleasure of cocktails as never before with The Bartender’s Best Friend. ... Read more

Reviews (3)

5-0 out of 5 stars a great bartender's guide
Liked this so much I got one for myself and one for my daughter, an aspiring bartender. The Regans are truly experts and writers, a rare combination. Buy a copy and enjoy the presentation as well as the recipes.

5-0 out of 5 stars A frisky little barguide.
The Bartender's Best Friend is a precious little book; precious and a bit precocious too. Let me explain: to begin, this book, while qualified as a hardback is actually very soft. It was bound in the style of old sturdy crafts manuals from the Days of Yore. Its sturdy waterproof cover wraps around your hand in a supple and comfy way, bringing to mind another era. It's just plain fun to hold! Mainly a book of recipes, there too it feels like a classic barguide. Mardee's comments on her chosen drinks are wry and dry and bolster the comfort-level which the guide has already engendered. Before you slip on the slippers and nudge the fire with the poker, though, know that Mardee Regan has the devil in her! She has picked her recipes for both drinkability and, dare I say, for a bit of social commentary -if not satire. Her introduction hints at this, and the reader is regaled with cocktails as a LIVING art, and a joyous one. Regan is a very funny woman with a fearless streak as she blithely trips from shopworn classics to internet unspeakables. All are delivered with a devilish eye twinkle that, again, helps make this manual so precious. It is also precocious insofar as, for a first solo book, it is wise, urbane, witty, and GOOD. The goodness is in the writing, in the heft, and in the recipes - for no matter the shady sources from whence some of these bibulous instructions sprang, the results seem always to be a celebratory - & potable - potation! Though The Bartender's Best Friend is proffered, apparently, to bartenders, it would reside well between the bookends of home & castle bon vivants as well. It would do my heart good to see it anywhere a cocktail is dreamt of.

5-0 out of 5 stars Yeah!!!
I'm so excited about this book. I've always wanted easy access to drink recipes....as they're supposed to be, not as twenty different people think they should be. The layout is wonderful. I'd recommend this book to anyone. ... Read more


191. Zone Perfect Meals in Minutes: 150 Fast and Simple Healthy Recipes from the Bestselling Authorof the Zone and Mastering the Zone
by Barry Sears
list price: $23.00
our price: $15.64
(price subject to change: see help)
Asin: 006039241X
Catlog: Book (1997-11-01)
Publisher: ReganBooks
Sales Rank: 31669
Average Customer Review: 2.75 out of 5 stars
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Amazon.com

Barry Sears got a lot of attention--and royalties--with hisdiet books The Zone and Mastering the Zone.Sears believes that the food you eat is one of the most powerful drugsyou will ever encounter, and a lot of people get fat and sick usingfood in misguided ways. Sears believes that using it the rightway can lead to increased physical stamina, sharpened mental focus, anda reduced likelihood of developing chronic diseases--and you'llprobably shed unwanted pounds along the way. Sears calls for a dietbased on "hormonal thinking," not the usual calorie countingand fat measuring. Some of the rules of the diet are eating small mealsthroughout the day, having some protein at every meal, always eatingthe necessary amount of fruits and vegetables, and taking cod-liveroil. To make all of this as painless as possible, Sears has created150 "Zone"-perfect meals that are easy to prepare and requirelittle planning. ... Read more

Reviews (20)

5-0 out of 5 stars The Zone Made Easy
I think this book is an excellent complement to Mastering the Zone. There are a great variety of delicious zone meals. I have begun using frozen vegetables to speed up cooking time and mixing up the sauces for increased dish variety. The snack ideas have also come in quite handy.

5-0 out of 5 stars Delicious, wholesome one-dish meals
Most of the recipes in this book are for delicious, easy-to-make, one-dish meals. Some of these will be a challenge to the sort of cook who serves Froot Loops or Pop-Tarts for breakfast and boiled weiners for dinner. Others won't.

The recipes in this book are sized accurately. They are measured both in terms of the number of servings and the number of blocks of protein, fat and carbohydrate. Each recipe is designed to have an equal number of blocks of fat, carbohydrate and protein, and the number of blocks of each of these is listed. This is Barry Sears secret for designing meals that don't cause excessive secretion of insulin.

Excessive insulin secretion causes sugar to be withdrawn from the blood stream and converted and stored as body fat. Probably, if you had a big crowd of people, some of them thin and some of them extra fat, you could easily sort them into two groups: the thin ones, who follow the sort of diet outlined in this cookbook, and the fat ones who don't.

Most of the recipes here are for dinner. About 50 are for lunch and a couple dozen are for breakfast. Pick your favorites.

There are several useful appendices. One lists the number of blocks of protein, fat or carbohydrate in various common foods. Another lists scientific references about various aspects of the Zone diet.

4-0 out of 5 stars You won't starve on this diet!!!
I am apparently in the minority here but I like this cookbook. I'm glad I didn't read the reviews before I bought it!!!

Yes, it calls for a ridiculously large amount of veggies (especially the dinners)but isn't that the point. You are suppose to be eating a large amount of fruits and veggies with a small amount of meat/fat. This is what the nutritionists have been telling us for years.

Quite frankly, after years of weight loss/weight gain I have discovered there are no shortcuts to eating well. There are very few convenience and fast foods that can be a regular part of a healthly, non-fattening diet.

My family and I found these recipes to be very tasteful. The spices add a lot to the flavor. I like the fact that the ingredients are combined. Plain grilled veggies on the side don't do much for me. When combined in these recipes they are much more palatable.

True, we often can't finish the portion sizes but that saves me the trouble of preparing lunch the next day.

As for the slicing and dicing...try buying frozen veggies or presliced veggies (mushrooms, onions, green beans). Also, When I chop onion or other standard veggies for a recipe I chop the whole thing and store in the fridge for the next meal. One thing I did note was that you tend to use the same veggies,. meat and spices over and over again so once you have them on hand it is very easy to throw together a meal.

Last, but not least, I do agree that it takes more that mere minutes to prepare these meals but on the whole not any more time than it would ordinarily to cook a meat and veggies from scratch. If you aren't cooking that way then you are probably using pre-packaged convenience foods that are not all that healthy or good for a weight loss diet.

2-0 out of 5 stars Ludicrous!
First of all - don't get me wrong: I am a big fan of the Zone diet, and a large part of the reason for that is it's relatively easy to understand and to integrate into my lifestyle without any really onerous sacrifices. I have even been able to concoct Zone-friendly foods that are acceptable to my 12-year old son, who is a somewhat finicky eater. So all kudos to Dr. Barry Sears, the creator of the Zone principles.

Furthermore, there is an obvious need for a Zone cookbook - As Barry Sears says in the introductory chapter, "The biggest complaint about the Zone Diet is that it takes too much time. No longer. If you follow a few simple rules and use the recipes provided in this book, it will now take you only minutes to enter the Zone."

Just one problem: the guy whom Sears hired to put together this recipe book, "Scott C. Lane, an exceptionally talented culinary expert who is also trained in the most advanced food technology," has apparently done all his cooking in a laboratory, and never prepared a thing in a home kitchen.

First off, because most of the recipes rely exclusively on the low-density carbs (vegetables & fruits), the resulting proportions are absolutely laughable. Ten of the 12 omelette recipes in the first 20 pages suggest making omelettes with 1/2 c. of egg white (I estimate you get a pan diameter of about 5 inches with that) and filling it with 6-8 cups of cooked vegetables - "spoon vegetables onto half of omelette; fold over and cook 2-3 additional minutes." Has Scott ever tried this? I'm thinkin' this "omelette" looks like a mountain of vegetables with a little white lace doily on top. One recipe (p. 35) calls for 1/2 c. egg whites, and (I kid you not), 2 oz chicken, 1.5 c. onions, 3 c. bean sprouts, 4 c. mushrooms and 10 c. spinach - a total of 19 cups of omelette fill. Yes, I know spinach reduces a lot in volume when you cook it, but come ON! Even without ANY of the spinach there are 9 cups of contents for the 1/2 c. of omelette wrap.

And that's just for one single portion!! I'm cooking for three every night. I guess Scott has access to an industrial kitchen with restaurant-size pots, but I don't have the storage space for vats big enough to make these recipes for my family! If I followed the recipe on p. 35 literally, I would need room to cook 3 x 19 c. = 57 c. of vegetables. Lord help me if we were the typical family of four - we'd be talking about 76 cups! A little impractical, don't you think?

The ridiculous thing is, these recipes didn't have to be so stupid. All you have to do is convert some of the low-density carbs into a small quantity of high-density carbs, like 1/4 c. of kidney beans or potato; and in fact, 2 of the 10 omelette recipes do just that. When I make one of the stir-fry recipes, I convert part of the pile of low-density carbs into 1/2 c. of brown rice or barley in the bottom of the bowl. Simple, obvious - inexplicably overlooked in this book.

Second, Scott obviously has good help in his kitchen. Many of his recipes require sauteing 1/2 the recipe in one pan, mixing the other half of the ingredients in a bowl, sauteing them in a second pan, then combining the two halves of the recipe. Scott, honey - get a clue from Kraft and Betty Crocker: people prefer to minimize the number of dishes they do after dinner. We don't all have kitchen assistants to clean up after us like you do.

Third, lots of his recipes have way too many ingredients (e.g., p. 83 - 18 ingredients) and far too much chopping, mincing and slicing thinly to be made speedily. And since that is supposedly the reason for this cookbook (remember the "Meals in Minutes" title)... one has to wonder what they're doing in here.

Finally, some of his seasoning is a bit "precious." For example, on p. 48 - 1/8 teaspoon of red wine. I don't think I've ever SEEN a 1/8 teaspoon measure, let alone would I bother to own one. And since that red wine, combined with 1/8 teaspoon of Worcestershire sauce, is supposed to flavor a full 10 cups of food, I'm skeptical it's even worth the trouble. On p.70, along with the hearty enhancements of garlic, Worcestershire sauce and celery salt, he "spices" the meal with 1 tblspn of "lemon- or lime-flavored spring water." Come on, Scott, it's a taco salad - let's go wild and make it full-strength lemon zest or juice! Granted, this is more of a minor annoyance than a major complaint, but it just reinforces the point that the recipe author is way out of touch with his readership here.

On the other hand, the recipes are marginally useful in getting a feel for how to work with the "block" balancing system. And ironically, the non-recipe chapters of the book are very useful - basically an abridged version of the detailed teachings from the original books. So for those two reasons, I'd give the book 2 stars overall - not useless, but certainly not nearly as good as it could have - and should have - been. I hope Dr. Sears will try again - perhaps this time in collaboration with someone like Good Housekeeping, where they know how to create recipes that actually work for today's busy lifestyles.

4-0 out of 5 stars This book is fabulous.
This amazing cookbook has helped me lose eight hundred pounds. It's taught me how to use bread for sandwiches rather than two twinkies, how to make my famous "artery clogger chilli" without five sticks of butter. It's changed my life so much i don't know how to thank you guys at amazon[.com] for bringing it to my door. ... Read more


192. More Classic Italian Cooking
by MARCELLA HAZAN
list price: $35.00
(price subject to change: see help)
Asin: 0394498550
Catlog: Book (1978-10-12)
Publisher: Knopf
Sales Rank: 128247
Average Customer Review: 5 out of 5 stars
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Reviews (1)

5-0 out of 5 stars Excellent!
This is an excellent book, as everything else by Marcella. Actually, any of her books is a must have if you like cooking Italian food ... Read more


193. Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table
by Leanne Ely
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0345464869
Catlog: Book (2003-09-30)
Publisher: Ballantine Books
Sales Rank: 493
Average Customer Review: 4.51 out of 5 stars
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Book Description

Certified nutritionist Leanne Ely has a simple philosophy: “Make it and they will come.” Dinner, that is. Take-out, opening a can, or microwave fare shouldn’t pass for a nice, healthy meal–and nothing can replace a family’s time together. Believe it or not, preparing dinner can be a stress-free endeavor. Even your time in the supermarket can be cut in half!

Full of practical tips on simple, healthy meal planning, Saving Dinner is the ideal solution for today’s busy parents who would love to have their family sitting around the dinner table once again–sharing stories along with a nutritious meal. Efficiently divided by season, each section features six weeks of menus with delicious recipes, side dish suggestions, and an itemized grocery list that is organized by product (dairy, meat, produce) to make one-stop shopping a snap. Plus the book is packed with helpful hints and short cuts in the kitchen that make cooking easier and more fun.

From Big Basil Burgers and Salmon Carbonara to Crockpot Chili and Spicy Apricot Chicken, Saving Dinner will have your family coming back to the table–and back again for seconds!
Leanne Ely is considered the expert on family cooking and healthy eating. Between her popular “Heart of a Woman” radio show in Southern California and her weekly “Food for Thought” column on the ever-popular Flylady.net Web site, thousands of fans have already discovered Leanne’s secrets to easily prepared, well-balanced meals.
... Read more

Reviews (84)

4-0 out of 5 stars A Great Way To Plan Meals!
I have been waiting for this book to be available! I already knew of Leanne Ely from Flylady, and had already tried several of her recipes with great success. Leanne has taught me a lot about healthy cooking, how to stock my pantry, and how to plan a well balanced meal. All this from her Food for Thought essays through Flylady. So when I heard she had written a new book, I couldn't wait to get it. One of my favorite things about Saving Dinner are the side-dish suggestions with each meal. I feel so good knowing I am feeding my family completely healthy meals. My family RAVED over the Crock Beef Sandwiches on page 7, which was one of the easiest meals I have prepared in a long time. My husband and I also loved the Apple Chicken. We look forward to trying more and more recipes from Saving Dinner, and I am adding Leanne Ely's other cookbooks to my Christmas list! Thank you, Leanne! I wish I could come see you at the Flyfest in Chattanooga!

5-0 out of 5 stars Saving Dinner a Success!
Saving Dinner has saved my home, probably my marriage and made dinner time around our house a much more pleasant experience! I have had a very different experience than these last few reviews. I bought Saving Dinner just after it was published and half heartedly thought it would work for me. Being skeptical, my hubby and I marked all the recipes we liked and put together our own "shopping list" like Leanne's. Every night was a great review. I intermixed the meals with our good ol' standbys to keep the 4 kids (10 and under) happier as we started to change our eating habits and enjoying new foods and tastes. Occasionally there are things that they don't like, but hey, they didn't like half the stuff I cooked before Saving Dinner either! Now I just print out the shopping lists as is and hit the grocery store.

I think some of the suggested cons are misleading in these prior postings. You can probably find similar recipes online, but this book is more than just recipes. The hardest part of cooking is putting together a shopping list and knowing it is complete. It's quick to adapt and you can also print out the shopping lists from the savingdinner.com website. I even got really sick one night and my hubby took the list off the computer and went shopping. He thought it was totally cool and was happy knowing we had everything to eat for a full week.

You may use more pots and pans, because you'll actually be making a meal - not a main course from a box or a can! Ingredients MAY be hard to find depending on your grocery store and where you live but half the challenge may be learning that your local store carries 10,000+ products and just learning where they have them and what they look like is the actual problem. You can also ask your grocer to carry products. If it will keep you shopping at their store, they'll order it in. Shelf space is a premium - supply and demand is what stocks the shelves.

If you've never used spices, the meals may seem spicier so...just cut back a little on the spices. Some people complain that they aren't spicy enough! The recipes are very, very flexible to adapt to a wide variety of food preferences. Meats can be substituted for one another - beef for pork, chicken for beef, fish for chicken, etc. This makes it easy to buy what's on sale and adapt it, too, if you desire.

If you are buying name brand, red capped spices then yes, you'll be broke! Check out the spices in the little baggies over by the int'l food section of your store or at the dollar store. (If you've never seen that section, then that might be why you are having trouble finding ingredients. LOL) I've never paid more than $1 for a bag of spices. Watch sales and learn to shop. You'll find that you'll actually be saving money as you cut back on eating out, don't go to the store as often and picking up eroneous unplanned items, etc.

Side dishes are only suggestions and marked very distinctly on the menus and shopping list. I buy the ones we like and buy more of the ones we like and cross off the ones we don't. My kids will eat corn 5 days in a row if you let them, and there's really nothing wrong with that.

My "picky eaters" are now eating asparagus, broccoli, brussels sprouts, squash, fish and things that I never imagined! We play a game and rank the foods each night pretending that we are food critics and I mark the ones we like the best. Those with super high rankings, I mix back in on day 7 or in-between every 3-4 meals to help them begin to recognize the meals more and more as "ours".

I actually started a support group for the book on yahoogroups - simplysavingdinner - where we discuss and help each other learn how to use the great meals in this book that has changed my life! We share helps on the ingredients and are learning together how to really cook great meals that take relatively little time (typically 30 min. or less) and developing the skills to keep my family at home around the table and out of the drive thru line.

5-0 out of 5 stars End the meal planning nightmare
This book is very helpful. It has quick, easy-to-cook recipes laid out into menus with shopping lists. The meals may not be stellar, but they are all good. The cooking directions aren't great, either, but they are good enough. The things that I really do love about the book are the menus and shopping lists (with optional items marked as such)--they make dinner planning a snap. Plus, the meals are all well-balanced and healthy. And, unlike many other pre-made menus, the meals fit together so that you don't have a surplus of wasted food at the end of the week. I highly recommend this book to anyone who thinks menu planning is a chore. (Leanne also has a website where you can get weekly menus emailed to you if the book doesn't suit you: savingdinner.com.)

5-0 out of 5 stars Convenience for Healthy Eaters
Around 5:00 at the place where I work, you can hear the women asking each other "So, what's for dinner at your house?" One coworker says she doesn't mind the cooking, but she wishes she didn't have to think up what to eat every day. Another bemoans the fact that her family ends up with take-out food so often. Ely's book can really help with this situation.
Each week, you can print out a shopping list from the website associated with this book, write in breakfast and lunch items, and head to the store with confidence. You will be able to come home from work every night and cook a healthy, balanced meal for your family. I live in a rural area, but still have no trouble finding the items on the list.
The menus for each week include a soup or salad meal, fish, a crockpot meal (most families nowadays have at least one day a week when they need to eat in a hurry, so this is a plus!), and beef and chicken dishes. The meals rely on seasonally available produce, and cooking methods reflect the seasons -- for example, you don't need to use your oven in the summer. There are only six meals given for each week, so you can pull a family favorite together for the seventh day, or have a meal out. Having used the book for a few months, I have found that the shopping lists leave me with enough extra food to cook for the seventh night. There are no breakfast or dessert suggestions, but the neatly categorized lists print out with space to write the needed items in.
The recipes themselves are very good -- if you like vegetables, lean meats, whole grains, and spices instead of salt, fat and sugar. If you are concerned about your health, this is the way you should be eating, so it's worth giving it a try. I am not going to pretend that my kids get excited about brussels sprouts, but they are gradually getting accustomed to eating healthy foods, and I appreciate that. The variety of dishes is excellent -- there are homey foods like burgers and elegant dishes like Chicken Pasta with Artichokes. All are quick, easy, and flavorful. I probably wouldn't have bought this book just for the recipes, but I have been surprised by how good these simple dishes taste.
I still use my large collection of cookbooks (after all, you only have 6 dinners for each week in this book -- that is not all the cooking required of moms), and occasionally pull a recipe from the internet when I am willing to go to the amount of trouble involved in that. But I love this book, and I think that most family cooks will find that they save time and money by using it, even if dinner doesn't need saving.

3-0 out of 5 stars Question nutrition information
I have been using this cookbook for about four months. It has provided us with a variety of recipes and menus that we would have not tried otherwise. We liked that. We have had to make changes to the recipes because of our personal preference for foods that are not spicey and we do not like chicken breasts. She uses a LOT of recipes using chicken breasts. But, overall, I had been using this cookbook more than any other I have ever had.

However, I have a new problem with it. I recently joined Weight Watchers so am carefully looking at the nutrition information after the recipes. I have found some that just don't make sense. For example, her Cincinnati Chili recipe shows 711 calories and 36 grams of fat per serving and it doesn't even contain any meat! Where are all the calories and fat grams coming from? (If those numbers are correct, I certainly could not use that recipe in my diet.) In contrast, a chili-pasta skillet dish from a Better Homes and Garden cookbook has only 311 calories and 24 grams of protein and it contains ground beef. The difference doesn't make sense to me. I prefer to believe Better Homes and Garden nutrition information since they have been tried and tested over the years.

I also don't understand her how she determines which dishes are for the different seasons. I would have thought the chili dish would be a winter dish. I don't know why it would be considered a summer dish. The concept of having different menus for different seasons sounds good in theory but I don't think the cookbook author has made it work practically. ... Read more


194. Italian Immigrant Cooking (Immigrant Cookbook Series, Bk. #1)
by Elodia Rigante
list price: $29.95
(price subject to change: see help)
Asin: 1885440022
Catlog: Book (1995-09-01)
Publisher: First Glance Books
Sales Rank: 48145
Average Customer Review: 4.89 out of 5 stars
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Book Description

Enjoy the taste of old Italy! This one-of-a-kind cookbook from Elodia Rigante, a second generation Italian-American and a virtuoso cook of traditional Italian fare, features dozens of Rigante’s prized, time-tested recipes.She also includes personal reflections about each dish, traditional wisdom, helpful cooking shortcuts, and much more.Dive in and learn to make:

- Stuffed Calamari (Calamari Farciti)
- Italian Pasta & Bean Salad (Rotini E Ceci Primavera)
- Peaches in Red Wine Sauce (Pesche Al Vino Rosso)
- Manicotti Crepes (Manicotti)
- And more!

With mouthwatering, full-color photographs, a thoughtful introduction, space for writing notes, and more, this beautiful cookbook will delight the whole family! ... Read more

Reviews (36)

5-0 out of 5 stars Absolutely top-notch! Get your hands on a copy if you can...
Forget Balduccis and other places with fancy prices and less than superb food - get this and wow your friends and family without knocking yourself out - or hurting your budget. I have already tested several of these recipes and they are superb! Full-color photos of every recipe on every page and great directions. These are the real thing, too, everyday cooking (as well as fancier, more expensive recipes if you like) for true culinary feasts, Italian style. All the pasta dishes you'd expect, plus a wealth of seafood recipes - from seafood marinara to calimari. There's even a recipe for Duck Casserole which I'd like to try soon. If you find a copy, you'll probably pay a pretty penny, but you won't regret it. Worth every penny I've paid and I'd gladly pay double the price for this one!

5-0 out of 5 stars Simple but delicious-- REAL Italian cooking!
I love this cookbook. I have tried several recipes and one is better than the other. This is a reflection of what real immigrant cooking is like. My mother is a first generation Italian-American and she says this is how her family cooked! PASTA FAGIOLI to die for!

5-0 out of 5 stars Buy the Book for the Manicotti Crepes alone
My sister had this book and made the Manicotti Crepes and meatballs for a family dinner. I liked it so much, I bought my own copy of the book. Elodia's recipes are great, they are old-fashioned good but suited to the busy working cook.

5-0 out of 5 stars Neighborhood recipes
Mrs. Rigante and my husband's grandmother were aquaintances in her Brooklyn neighborhood; they lived just a few blocks from one another. Grandma didn't write down a lot of her recipes, so Mrs. Rigante's cookbook is a lifesaver. Their recipes are so similar it's like having a bit of home every time you open up the book. We can't look through it without getting hungry! Every recipe we've tried is excellent, and I love the family anecdotes and pictures. This is a staple for every cookbook collection.

5-0 out of 5 stars The Best Italian Cookbook you can buy! Period!
I borrowed the cookbook from my Sister inlaw and loved it. I had to get a copy and luckily I found one! The recipes are fantastic I really love the book. I am italian and these recipes remind me of my Grandmothers cooking. Elodia is the best! Buy it if you can find a copy. ... Read more


195. A Man, a Can, a Microwave : 50 Tasty Meals You Can Nuke in No Time (Man, a Can... Series)
by David Joachim
list price: $15.95
our price: $10.85
(price subject to change: see help)
Asin: 157954892X
Catlog: Book (2004-04-28)
Publisher: Rodale Books
Sales Rank: 3580
Average Customer Review: 5 out of 5 stars
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Book Description

First came A Man, a Can, a Plan: 50 Great Guy Meals Even You Can Make. The Sunday Star-Ledger cheered it as a "foolproof, not to mention spill-proof guide to manly success in the kitchen." And the Detroit News exclaimed, "Dude, this cookbook is for you."

Next came A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast. Cookbook author Andrew Schloss, who wrote Cooking with Three Ingredients and Dinner's Ready, called the recipes "easy, flavorful...streamlined and smart. Real food-so good that no one will ever guess your secret is in the can."

Now there's A Man, a Can, a Microwave-and all those "dudes" who helped put the "Grill" book on the New York Times how-to bestseller list will be pleased to know that David Joachim and the editors of Men's Health haven't lost a beat. The 50 guy-friendly, nuke-able meals using packaged ingredients are fun to make and great to eat-and include such tasty dishes as "Italian One-Dish Fish," "Teriyaki Beef with Broccoli," and "Painless Paella." With step-by-step recipes and full-color photos, A Man, a Can, a Microwave, like the previous books in the series, is a perfect gift for anyone learning to cope in the kitchen. Make sure he has a can opener-and a hearty appetite!
... Read more

Reviews (1)

5-0 out of 5 stars You CAN do it
This is a great book for a graduation gift, that's why I bought it. It has easy instructions, and all done in the microwave! ... Read more


196. La Cocina de Mama : The Great Home Cooking of Spain
by PENELOPE CASAS
list price: $29.95
our price: $19.77
(price subject to change: see help)
Asin: 0767912225
Catlog: Book (2005-03-22)
Publisher: Broadway
Sales Rank: 52612
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197. Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition
by StevenKolpan, Brian H.Smith, Michael A.Weiss
list price: $65.00
our price: $40.95
(price subject to change: see help)
Asin: 0471352950
Catlog: Book (2001-09-26)
Publisher: Wiley
Sales Rank: 89626
Average Customer Review: 4.57 out of 5 stars
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Book Description

Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. Revised to reflect the many recent changes in the worldwide wine industry, the Second Edition of this critically acclaimed guide features an expanded American wines section, coverage of the latest developments in Italian wine and the new face of German and South American wine trades, and more. ... Read more

Reviews (14)

5-0 out of 5 stars A Must Have For Wine Lovers/Learners
I cannot even begin to describe how fantastic this book is. I've been working in gourmet restaurants for about three years now and have checked out many books on wine to try and understand every nook and cranny of wines; most of the time I still felt a little confused. The way the book is organised helps you to easily understand every aspect of wine including the varietals (grapes), laws of appellations for each country and so much more. It's so easy and detailed to understand (studying is still required, trust me) and also uses graphs, maps and tables to make the information even more clear. Yes, the book can be considered a bit pricey, but if you are a student, in the industry or want to know more about your hobby, I can't think of a single reason why this wouldn't be a worthwhile investment. There are cheaper books out there, but the information they provide is no where near the quality you can get with this book; believe me, I've got a mini-wine library where most of the books will now be collecting dust because all the information I need is in this book.

Also recommended: The Oxford Companion to Wine (detailed definitions to wines, regions, etc...); Wine Lover's Companion (nice pocket guide for quick definitions to wine)

5-0 out of 5 stars An Extraordinary Work
This is a fabulous book that belongs in the libary of anyone even remotely serious about this broad and beautiful subject. The authors have surveyed the wines of the world, and include accurate information, maps, and engaging "insider" viewpoints. The chapters on wine and food, wine and health, and wine in restaurants are particularly helpful. A fabulous reference now used in the wine programs of dozens of colleges and professional wine societies, Exploring Wine is accessible to all with an interest in enjoying wine. Well done!

5-0 out of 5 stars A Must Have For Wine Lovers/Learners
I cannot even begin to describe how fantastic this book is. I've been working in gourmet restaurants for about three years now and have checked out many books on wine to try and understand every nook and cranny of wines; most of the time I still felt a little confused. The way the book is organised helps you to easily understand every aspect of wine including the varietals (grapes), laws of appellations for each country and so much more. It's so easy and detailed to understand (studying is still required, trust me) and also uses graphs, maps and tables to make the information even more clear. Yes, the book can be considered a bit pricey, but if you are a student, in the industry or want to know more about your hobby, I can't think of a single reason why this wouldn't be a worthwhile investment. There are cheaper books out there, but the information they provide is no where near the quality you can get with this book; believe me, I've got a mini-wine library where most of the books will now be collecting dust because all the information I need is in this book.

Also recommended: The Oxford Companion to Wine (detailed definitions to wines, regions, etc...); Wine Lover's Companion (nice pocket guide for quick definitions to wine)

4-0 out of 5 stars great for a gift
So the book might be a bit too technical-tongued sometimes, or it may contain unbalanced chapters (the one about serving wine should have been either more accurate or none at all) but by all means it is a great book. Graphics and pictures are superb. I enjoyed reading it, although, as an Italian, I found the story about Italian produce a bit modest (forgive me, it's only that we have the best wines in all the world, it's a fact...). I just need to find a wine book that tells it like it is: THE BEST WINE IS THE ONE YOU LIKE, OR THE ONE YOU DRINK WITH YOUR GREAT FRIENDS.

P.S. : my mom told me Mr. Mondavi, the prefator, is a relative of a relative. The world is small.

4-0 out of 5 stars Toss-Up
Althought this is a good book, I would not recommend it as a primary purchase (try "Wine for Dummies" or "Windows on the World Complete Wine Course") nor as a secondary purchase (try "Wine Bible" or "Oxford Companion to Wine"), but I would recommend it as a tertiary purchase. There is a decent amount of material presented in a professional and eye-pleasing manner. Be forewarned that the book is large (9"x11") and heavy -- probably not something you would read in bed. The coverage of the different areas is pretty good, but not exceptional, hence my four-star rating. ... Read more


198. American Heart Association Quick & Easy Cookbook : More Than 200 Healthful Recipes You Can Make in Minutes
by American Heart Association
list price: $15.95
our price: $11.16
(price subject to change: see help)
Asin: 0609808621
Catlog: Book (2001-11-13)
Publisher: Clarkson Potter
Sales Rank: 6002
Average Customer Review: 4.83 out of 5 stars
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Book Description

In our hectic era, who has time to spend hours in the kitchen creating tasty, healthful meals? Yet when we try to eat fast, we almost always resort to eating fat (think: fast food). This indispensable cookbook from one of the most trusted names in the health field breaks the fast-fat connection. Nearly every one of its mouthwatering, low-fat, low-cholesterol recipes can be prepared in under 30 minutes. Here is the opportunity for millions of Americans to start living the more healthful lifestyle they know they should. ... Read more

Reviews (6)

5-0 out of 5 stars Get this book before you need it!
My young husband had a heart a attack and with a new baby we have plenty of motivation to eat heart healthy. Someone bought this book for us and we cook from it every night. The recipies are easy, with few, easily found ingredients and tasty too. We are buying them for all of our family for Christmas - last year we sent them steaks!

4-0 out of 5 stars This is a great book
I have to give it 4 stars because it doesn't have any pictures. I am basically a picture person - I like to see what the end result should look like.

I have tried other low fat cook books before and have been alittle disappointed with them all. I found only a few recipes that I ended up liking and still occasionally use. I tried have tried 5 recipes from this book so far, and so far they have been very good.

The recipes have plenty of seasoning in them so they don't taste bland. And some of the recipes are common sense ones that use the old rule of substitution ie - instead of oil use apple sauce, instead of sour cream use fat free yogurt etc.

In any case this book is definately a good buy at a good price. I would definately recommend it.

5-0 out of 5 stars VERY GOOD AND HELPFUL BOOK
After my husband suffered a heart attack 4 months ago, I became very interested in finding tasty ways to cooked good food for us. I immediately went online and found this book and ordered it. I was hoping to at least find a recipe or two I could use. I was amazed at how many recipes sounded good and tasted even better. I did not have to look any farther for any other cookbook. I now have at least 10 or 12 meals that I can prepare and feel very satisfied. The greatest part of all is that all of the recipes are very quick and easy. They can usually all be prepared after I get home from work and we are now eating better than we have every eaten. My husband and I only wish that it didn't take a heart attack for us to find this recipe book. I highly recommend this recipe book for anyone who are looking for good and tasty food that just happens to be good for you.

5-0 out of 5 stars Wonderful book!!
I received this book about 2 weeks ago and love it! The recipes are easy, healthy, tasty and quick. Many recipes do not contain too many items which is great. I've already made and enjoyed the tabbouleh, Hawaiian chicken, pork tenderloin with mushrooms, meatless tamale pie, rosemary lamb chops, and poultry pot pies. I look forward to trying more recipes. I recommend this book to anyone that likes to cook tasty and healthy foods.

5-0 out of 5 stars Great Resource!
I went to my doctor recently, and found out that I have a cholesterol level of 236. I am 26 years old, and heart disease runs in my family, so this didn't surprise me (although I can't say I was pleased). I went looking for some resources on heart healthy recipes (I love to cook, because I love to eat!). I bought this book to try, and I am so happy I did! I have tried some of the recipes, and I haven't been disappointed yet. Surprisingly, the taste is amazing! My favorite so far is the Roased Asparagus & Mushrooms - yummy! So many times you find things that are healthy are not necesssarily good-tasting, and that is NOT the case with this book. In fact, I liked it so much, I bought the 25th Anniversary Edition AHA cookbook. Happy ... Read more


199. Simply Delicious : 245 No-Fuss Recipes--All 8 POINTS or Less
by Weight Watchers
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0743245938
Catlog: Book (2003-01-07)
Publisher: Fireside
Sales Rank: 2777
Average Customer Review: 4 out of 5 stars
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Book Description

HERE'S A COOKBOOK THAT CAN HELP YOU WRITE YOUR OWN SUCCESS STORY!

For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With Simply Delicious, they've even done the hardest part for you: finding healthy, delicious foods to eat. Follow their mouth-watering, easy recipes and you'll have a blueprint for an eating plan that fits within the renowned Weight Watchers Winning Points® program.

With chapters devoted to the way you and your family eat today, Simply Delicious will give you entrees, side dishes, and desserts that really satisfy. Even better, each recipe is 8 POINTS® or less per serving and contains nutritional information. Many recipes take a mere 20 minutes to prepare. Simply Delicious also includes easy tips and substitutions to make sure these recipes fit into your busy schedule. Inside you'll find tasty treats such as:

  • Asian Sesame Noodles
  • Oven Roasted Salade Niçoise
  • Banana Raisin Bread Pudding
  • Chicken & Broccoli Pizza
  • Beef Tenderloin and Arugula Toasts
  • Mediterranean Roast Chicken

    ...and many, many more delicious recipes! ... Read more

    Reviews (5)

    4-0 out of 5 stars The test of a good cookbook...
    ... is how many of the recipies turn out well the first time, and how many you would cook again. "Simply Delicious" meets both criteria. We haven't tried a recipe from this book we didn't like. Weight Watchers cookbooks are brilliant at presenting delicious and decadent recipes that won't leave you feeling deprived. For example, there's a yummy "Maple-Glazed Popcorn Snack Mix" with only 3 points (163 calories and 5 grams of fat) per serve. My husband didn't believe it was a Weight Watchers recipe, but made it anyway. Don't tell anyone, but we smuggle it into the movies! Then there's the "Cinnamon-Peach Almond Pancakes" and the "Confetti Corn Cakes", which make a great brunch with a little low-fat sour cream and smoked salmon on top. See what I mean about decadent?

    5-0 out of 5 stars Simply Wonderful
    I can't say enough how good this cookbook is, it has the most appealing receipes that I have seen to date in WW cookbooks. I have planned weekly menues and have so many bookmarks it is unreal.

    4-0 out of 5 stars A wealth of great tasting recipes
    This is another great cook book put together by Weight Watchers. Thanfully they have given up the way to make recipes be counterparts of their high fat, high calorie cousins. This book will have you running to the store for a few ingredients for some of their recipes. They will be tasty. Honestly I loved this book as there are many good recipes that are much lower in points than 8. For those who have family that is not on the program, I think you will still be satisfied as the food is actually good. Their instructions are easy to follow, and while you may need to go to the store to pick up an ingredient or two, it works well. If you like a little variety, and don't mind using a special ingredient on occasion this book will work well for you.

    2-0 out of 5 stars Simply Delicious: 245 No-Fuss Recipes--All 8 POINTS or Less
    I know this got very good ratings--stars--but I was totally underwhelmed by this book. I returned it. I don't need another book that doesn't have the kind of recipes I like to cook.

    5-0 out of 5 stars the title says it all
    I considered joining WW for a long time before actually doing so, entirely because I *love* to cook and was afraid to put my favorite recipes through the POINTS calculator. As it turned out, I was right to be afraid (mostly because I've never met a a dairy product I didn't like and my recipes reflected such) but that no longer matters because I've now got a new favorite cookbook.

    I don't eat red meat or fowl, but almost every such recipe here is easily adapted to a non-meat version...AND there's an entire chapter devoted to vegetarian dishes. The layout is easy to read and use, the ingredients not too wacky but definitely not boring, and my results have been amazing...though perhaps the best recommendation I could give it is that not one of my dinner guests has known they're eating a WW recipe. Try this book - you won't be disappointed! ... Read more


  • 200. Emeril's Potluck : Comfort Food with a Kicked-Up Attitude
    by Emeril Lagasse
    list price: $24.95
    our price: $16.47
    (price subject to change: see help)
    Asin: 0688164315
    Catlog: Book (2004-10-01)
    Publisher: Morrow Cookbooks
    Sales Rank: 529
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    Emeril Lagasse needs no introduction. TV chef par excellence, and author of eight other cookbooks, he's become something of a one-man industry. Emeril's Potluck, concerned with "comfort food with a kicked-up attitude," follows the MO of his other books--easy, attractive recipes (in this case 150-plus of them) presented in a voce that will be reassuring to some, while all-too-familiar to others. If Potluck seems even more mechanically formulaic than the other books, it nonetheless contains many valuable recipes for a full range of dishes and drinks. Among these, Cajun Quiche, Oven-Poached Salmon with a Pink Grapefruit and Tarragon Sauce, and Slow-Cooked Pork Roast with Barbecue Sauce are representative and worthy. The drink section shouldn't be overlooked and contains recipes for the likes of Milk Shakes for grownups, which include kalúa, and the nonalcoholic mango lassai. Two casserole chapters offer easy treats like Mexican Breakfast Casserole and Risotto and Mushroom Casserole. Desserts like Deep-Dish Banana Pudding with Chocolate Sauce are satisfyingly no-frills. The guiding--perhaps, nominal--idea is that the dishes are perfect for gatherings, picnics, and tailgate parties, but they're also suitable for everyday enjoyment. Readers should also note that many of the recipes require Emeril's food products--for which online sources are given, but no descriptions. --Arthur Boehm ... Read more


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