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81. Suzanne Somers' Eat, Cheat, and
$18.66 $13.97 list($21.95)
82. Eating Well Through Cancer: Easy
$22.05 $22.50 list($35.00)
83. The Bread Baker's Apprentice:
$13.59 $11.98 list($19.99)
84. Southern Country Cooking from
$9.71 $8.05 list($12.95)
85. The Schwarzbein Principle Cookbook
$10.17 $0.83 list($14.95)
86. The Fat Flush Plan Cookbook
$14.95 $10.01
87. Comfort Foods
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88. The Best Of Cooking Light
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89. New Dimensions in Women's Health,
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90. The Cake Bible
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91. Fresh from the Vegetarian Slow
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92. Biggest Book of Slow Cooker Recipes
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93. Escoffier : The Complete Guide
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94. Raw : The Uncook Book: New Vegetarian
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95. Joie de Vivre: Simple French Style
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96. I'm Just Here for More Food :
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97. Grand Livre De Cuisine
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98. Baking at Home with The Culinary
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99. The New American Plate Cookbook
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100. Pizza: A Slice of Heaven : The

81. Suzanne Somers' Eat, Cheat, and Melt the Fat Away : *Feast on Real Foods--Including Fats *Achieve Hormonal Balance *Enjoy More Than100 New Recipes
by Suzanne Somers
list price: $25.00
our price: $25.00
(price subject to change: see help)
Asin: 0609607227
Catlog: Book (2001-04-17)
Publisher: Crown
Sales Rank: 77911
Average Customer Review: 3.82 out of 5 stars
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Book Description

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

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

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

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

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

Portobello Mushrooms with Bubbling Pesto
PROFATS AND VEGGIES -- LEVEL ONE

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

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

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

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


Dawn's Deviled Eggs
PROFATS AND VEGGIES -- LEVEL ONE

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

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

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

Reviews (73)

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

Reviews (5)

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

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

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

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

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

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

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

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


83. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart, Ron Manville
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 1580082688
Catlog: Book (2001-12-01)
Publisher: Ten Speed Press
Sales Rank: 1455
Average Customer Review: 4.89 out of 5 stars
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Amazon.com

"A bread baker, like any true artisan or craftsman, must have the power to control outcomes," says Peter Reinhart, author of The Bread Baker's Apprentice. "Mastery comes with practice." As in many arts, you must know and understand the rules before you can break them. Reinhart encourages you to learn the science of bread making, but to never forget that vision and experimentation, not formulas, make transcendent loaves. The Bread Baker's Apprentice is broken into three sections. The first is an amusing tale of Reinhart's visit to France and his discovery of pain à l'ancienne, a cold-fermented baguette. The second section comprises a tutorial of bread-making basics and Reinhart's "Twelve Stages of Bread." And finally, the recipes: Ciabatta, Pane Siciliano, Potato Rosemary Bread, New York Deli Rye, Kaiser Rolls, and Brioche, to name a few. All recipes include bread profiles and ingredient percentages. Reimagined for modern bakers, these mouthwatering classic recipes are bound to inspire. --Dana Van Nest ... Read more

Reviews (46)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

... Read more

Reviews (4)

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

Keep on Cookin'
-Nate

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

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

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


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

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

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

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

Reviews (20)

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

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

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

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

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


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

COMPANION VOLUME TO THE NEW YORK TIMES BESTSELLER THE FAT FLUSH PLAN

The popular weight-loss program now has a companion cookbook

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

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

This tasty, heart-smart volume includes:

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

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

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

... Read more

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

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

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

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

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

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

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


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

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

Reviews (4)

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

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

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

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

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

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

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

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


89. New Dimensions in Women's Health, Third Edition
by Helaine Bader
list price: $77.95
our price: $77.95
(price subject to change: see help)
Asin: 0763707236
Catlog: Book (2003-12-12)
Publisher: Jones and Bartlett Publishers, Inc.
Sales Rank: 128544
Average Customer Review: 5.0 out of 5 stars
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Book Description

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

Reviews (1)

5-0 out of 5 stars A highly accessible resource for students of all backgrounds
The collaborative effort of women's health experts Linda Lewis Alexander, Judith H. LaRosa, and Helaine Bader, and now in its second edition, New Dimensions In Women's Health covers a wide range of medical and health issues directly impacting female health including lifestyle, nutrition, and fitness, as well as diverse health issues and problems ranging from substance abuse and violence, sexual health, pregnancy, childbirth, and menopause, to hormone replacement therapy, mental health, and more. A scholarly but highly accessible resource for students of all backgrounds, New Dimensions In Women's Health presents straightforward medical information and advice, and is particularly suitable for a basic educational courses text or for independent personal study and informational enrichment. ... Read more


90. The Cake Bible
by Rose Levy Beranbaum
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0688044026
Catlog: Book (1988-09-20)
Publisher: Morrow Cookbooks
Sales Rank: 2061
Average Customer Review: 4.31 out of 5 stars
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Amazon.com

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

Reviews (107)

4-0 out of 5 stars "Too much butter?" Yes, it is possible...
This book is the source of the single-most-baked-cake in my household: the white chocolate whisper cake. Rose Levy Berenbaum shows her genious in this one simple recipe. Not only does the white chocolate add wonderful flavor, but because it melts at a different temperature than butter, it stands up better to icing and cutting while still melting in your mouth! This cookbook is full of such wonderful gems--recipes that produce not good cakes, but *amazing* cakes.

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

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

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

4-0 out of 5 stars Mixed Results
I have had mixed results with this book. The cakes that turned out well (downy yellow butter and golden almond, for example) were among the best cakes I've ever tasted. The ones that didn't, however (including the white spice pound cake and chocolate genoise) were dry and tasteless. I recommend this book for the intrepid experimenter: you will probably not like all the recipes in this book, but the ones that you like, you will love. The directions are extremely clear and detailed; I am an intermediate baker and I learned a lot from this book. Two words of advice: 1. Start checking your cakes a good 5-10 minutes before the suggested baking time; many of these cakes dry out in a heartbeat and are best just a touch underdone (and my oven temperature is perfect). 2. Berenbaum's buttercream is not for the faint of heart (4 sticks to frost one cake)! You might want to look elsewhere for buttercream recipes.

5-0 out of 5 stars Cake baking primer
This is a wonderful book and tho in possession of 2 bookshelves full of baking books, this is one i always return to. Her instructions are always very detailed, leaving no guesses for the beginner to the advanced baker. All her recipes that I've tried seem to be foolproof (and appreciated at all my german in-laws functions) and the range of cakes in this book (catering to bakers of all levels) lives up to its name - a real cake bible (unlike some other cake book authors). From basic pound cakes to cheesecakes, chiffon and angel food cakes to the more complicated tortes, Rose's got a variety for her readers to choose from. I won't trade this book for any other book in my shelf.After having this book, I won't buy any Sara Lee pound cake anymore - even when I'm screaming for time. Rose's pound cake tastes 10 times more heavenly. In fact, this book's so well-loved and used that I've got to get 2 more copies - one for my mom and another to replace a tattered copy.

4-0 out of 5 stars Finally, High Altitude Recommendations!
I live at an elevation of nearly 5,000 feet and this is the first book I have found that addresses baking at high altitude! I have been trying to teach myself to bake cakes for about 4 years now and they have been a disappointing 4 years--until I found this book. I searched many baking books only to be disappointed with their lacks of high altitude recommendations. As soon as I read the section of recommeneded adjustments for baking at high altitude in The Cake Bible I quickly made the sour cream cake and it turned out FABULOUSLY! The crumb was perfect! I decreased the leaving and increased the flour. Finally, success! No more wet cakes that cave in the middle.

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

5-0 out of 5 stars Love the Cake Bible, outstanding!
I spent the first three days I had the book just reading it from cover to cover. My sister owns the cake bible also. We have both made many of the recipes, such as the Downy yellow butter cake and the white cake, domingo chocolate cake and the wedding cakes, and must not forget the delicious cheese cake. The lemon curd is to die for. We both loved all of those. I did not like the egg based butter cream at all. It tasted like I frosted the cake with a stick of butter, and had a nasty after taste. My sister and I have made three special occasion cakes that served 100-150. We received rave reviews by our friends. The cakes all disappeared which did not happen before we started using the cake bible.

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

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


91. Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
by Robin Robertson
list price: $14.95
our price: $14.95
(price subject to change: see help)
Asin: 1558322566
Catlog: Book (2004-01)
Publisher: Harvard Common Press
Sales Rank: 2251
Average Customer Review: 4.35 out of 5 stars
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Reviews (17)

5-0 out of 5 stars Come home to a ready-made dinner!
I have been looking for a vegetarian cookbook for my Crock-Pot for quite a while. Finally Robin Robertson has put out Fresh from the Vegetarian Slow Cooker. The variety of recipes is amazing. And they are quick and easy to put together. It's very cool to have dinner ready when I walk in the door at night after a long day. This is a great cookbook for vegetarians and vegans, and also those non-vegetarians who are looking for delicious and healthy alternatives to eating meat.

5-0 out of 5 stars Some of the best and most versatile eating
Fresh From The Vegetarian Slow Cooker: 200 Recipes For Healthy And Hearty One-pot Meals That Are Ready When You Are by cookbook author and vegetarian menu expert is a 275-page compendium of some of the best and most versatile eating to every simmer on a kitchen stove. Slow cooking is not just for meat eaters wanting to soften up a tougher cut of inexpensive meat! Slow cooking is also a perfect approach to making dishes featuring beans, grains, vegetables, and so much more. From Curried Cauliflower Soup with Chutney and Cashews; White Beans and Spelt with Escarole; and Winter Squash Stuffed with Couscous, Apricots, and Pistachios; to Smashed Sweet Potatoes with Dried Cranberries; Tiramisu-Inspired Tofu Cheesecake; and Slow Cooker Swedish Glogg, Fresh From He Vegetarian Slow Cooker will quickly prove to be a prized and appreciated addition to any dedicated vegetarian cookbook collection!

5-0 out of 5 stars Easy vegetarian recipes
I've made about a half a dozen of the recipes from this book now and I have to say they are quite yummy. I'm very fond of her other book "The Vegetarian Meat and Potatoes Cookbook", so was happy to see a new book out. I've also been a vegetarian for nearly 20 years and it's about time someone came out with a good veg slow cooker book! It's seems like (until now) all I ever made with my slow cooker was nothing but beans. It's nice to finally use it for other things.

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

5-0 out of 5 stars My New Favorite!
I absolutely love this cookbook. I've always liked to cook, but, as a college student, I have struggled to find the time. This cookbook is wonderful because it allows you to cook dinner when you have the time, whether that's between morning classes or the night before. You just sautee a few vegetables, throw them in the slow cooker with canned beans and tomatoes, and when you get home at the end of the day, you have a hearty meal waiting for you. The best part is that by the time you eat dinner, the dishes have been done for hours. I disagree with the earlier reviewer who complained about the "heat" of the recipes. I made the Spicy Black Bean Chili recipe yesterday, and I thought the four-ounce can of green chiles was perfect. Often, I find that I actually need to make the recipes a bit hotter---but that't just a personal preference. So far, I've made Spicy Black Bean Chili, Three-Bean Chili, Indian Cauliflower and Kidney Bean Stew with Coconut Milk, Moroccan-Inspired Vegetable and Chickpea Stew, Vindaloo Vegetables, Orange and Bourbon Baked Beans, Spanish Beans and Rice, Spicy Black Beans and Rice with Mangoes, Vegetable Curry, and Bell Peppers Stuffed with Salsa Rice and Beans. I loved many of the recipes, and liked all but the Baked Beans, which were interesting, rather than bad. I would recommend this cookbook to anyone who finds they are already hungry by the time they can start dinner. You'll eat better and feel better.

4-0 out of 5 stars maybe 4 1/2 stars - nice vegie recipes
I was excited to find a vegetarian slow-cooker cookbook. I read all the reviews and was a little concerned about "weird stuff" when I read about the vegetarian haggis but I figure there's at least one recipe in every cookbook I own that makes me think "eewwww!" so I bought it.

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

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


92. Biggest Book of Slow Cooker Recipes (Better Homes & Gardens (Paperback))
by Chuck Smothermon, Better Homes and Gardens, Carrie Holcomb, Better Homes and Gardens Books
list price: $19.95
our price: $13.96
(price subject to change: see help)
Asin: 0696215462
Catlog: Book (2002-08-01)
Publisher: Better Homes and Gardens Books
Sales Rank: 474
Average Customer Review: 4.11 out of 5 stars
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Book Description

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

Reviews (18)

5-0 out of 5 stars Great for vegetarians!
As a vegetarian, I have had a horrible time finding slow cooker cookbooks with interesting recipes. This one is a winner! I have made four recipes and we have really enjoyed each one. Many of the recipes that call for meat products can be converted to non-meat. For example, I made the Cheesy Enchilada Chowder and substituted cream of celery soup for the cream of chicken and it was fantastic! (I also usually substitute vegetable broth if chicken broth is called for with excellent results.) If you are a lacto or ovo lacto vegetarian, or you're just trying to make one meal for a family that includes omnivores and veggies, try this book. It goes way beyond the regular anemic "Meatless Main Dishes" chapters in most slow cooker books with easy, delicious recipes that incorporate flavors from Indian, Italian, German and Mexican cuisines.

3-0 out of 5 stars Ideas are great, recipes are not...
I have yet to find a great crockery cookbook, and I've tried many. I had high hopes for this one, but so far I've tried 3 recipes and they all have fallen flat.

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

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

5-0 out of 5 stars Best book I have found yet for crock pots
This is a good book. Not exceptional, but good. The book covers all the meats, veggies, and even some deserts as well as good tips here and there. It's one of the better ones I have seen to date for crock pots. If you are loooking for an all around slow cooker book, pick this one up.

1-0 out of 5 stars Good if you like processed foods, I guess.
I recently bought this because I was looking for slow cooker recipes and the reviews for this book seemed very favorable. Our family has disliked 4 out of 4 recipes we've tried so far. They all tast very 'processed', almost canned or from a jar. We usually cook all our meals from scratch (not fancy or anything though), so if you're used to frozen meals or canned or pre-processed foods, maybe you'd like it more. All three of my kids had trouble getting through the dinners, for what it's worth.

5-0 out of 5 stars This book is AWESOME!
I can't believe people would write a review of this book without trying any recipes or even after just attempting one or two. My children and I are cooking our way through this book - we plan on trying every recipe and we are having a wonderful time! Each recipe is voted on and given a 1-5 star rating, and so far almost every recipe has 4 or 5 stars, with the exception of a few 3's. There are several recipes that have become family favorites such as the Spiced Beef Brisket, Brisket in Ale and the Mushroom Sauce Pork Chops. In my opinion this is the easiest and best slow cooker cookbook on the market. ... Read more


93. Escoffier : The Complete Guide to the Art of Modern Cookery
by H. L.Cracknell, R. J.Kaufmann
list price: $70.00
our price: $44.10
(price subject to change: see help)
Asin: 0471290165
Catlog: Book (1983-06-01)
Publisher: Wiley
Sales Rank: 9800
Average Customer Review: 4.64 out of 5 stars
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Book Description

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

Reviews (14)

5-0 out of 5 stars The quintessential guide for all chefs
This book has pretty much every recipe you will ever need. I tend to use to book only as a reference, though, as the recipes are a bit out of date. The recipes provide only the basic ingredients, so beginners may not find the book very useful. For advanced cooks, the Game and Fowl sections are particularly excellent. Also a good resource for French technique.

4-0 out of 5 stars This is a must have
As a former CIA student, I still have my copy that I acquired while there. This is an excellent reference guide and a must have for any serious cook. However, I would not recomend this book to the novice until you have learned culinary terms and basics.

5-0 out of 5 stars A neccessity for ANY chef.
Many of the reviews I've read about this book are inexperienced and ignorant. They claim that it is "...a bit out of date..." and "...cryptic...", when in fact it sets the standard for French Cuisine, and much of American Cuisine. As a graduate of the Culinary Institute of America, I can say that this book has been infinitely helpful as both a text book and a source for research and reference. It is only as difficult to read for someone who has never cooked, as music is difficult for someone who has never played an instrument. I own three different translations of Escoffier's Cookbook and this copy is by far the best.

5-0 out of 5 stars must have for the insiring chef
great book not for the home maker of course must have a basic understanding of the art this book is great for refference there is no pics only usefull infomation

5-0 out of 5 stars Excellent reference and history book
As a student studying present day culinary and the beginnings of culinary in France, this makes for quite an interesting book. Don't expect any recipes and it is not a study guide. Just useful facts. For study guides I recommend for baking, The Study Guide for Baking: Key Review Questions and Answers with Explanations. Also look for other study guides from Dr. P. Leonardi and M. Heilman ... Read more


94. Raw : The Uncook Book: New Vegetarian Food for Life
by Juliano Brotman, Erika Lenkert
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 0060392622
Catlog: Book (1999-05-01)
Publisher: Regan Books
Sales Rank: 7609
Average Customer Review: 3.82 out of 5 stars
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Amazon.com

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

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

Reviews (68)

4-0 out of 5 stars Maybe I'll make something someday!
I bought this book for cheap on a book closeout site, and I just love reading it. I have probably read the whole book ten times. The pictures are so beautiful! However, the long ingrediant lists always make me say "Maybe I'll try one of the recipes... next week!" This would be a good book to have if you have an herb garden so that you don't have to buy five or six bunches of herbs just to make one recipe. I LOVE avocados, and they are featured in (i would guess) over half of the foods. ...

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

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

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

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

4-0 out of 5 stars I was inspired
When I first looked through juliano's cookbook, I was attracted to the colorful photos of raw foods. I had been vegan for a few years and had doubts about the nutritional quality of what I was eating; with raw food recipes, I've had no doubt. To me, everything in this book, with the exception of the "cauliflour mashed potatoes" tastes great. A person who is accustomed to a "typical American" diet including butter, meat, pancakes and casseroles might not think so, at first. For me it was a good introduction to raw food cooking. I do think it's silly that Juliano names many of his dishes after cooked foods that bear little resemblance to the raw food result, and I did substitute and modify the recipes when I didn't have all of the ingredients or didn't like something; however, it serves as a great template for raw foods and has some nice photos of the food. It's perhaps not as good as some others, now that I've read more (ie The Raw Gourmet), but I would definitely include this in my raw food library.

5-0 out of 5 stars Response to "Meat Loaf" Review
The person who wrote about the "Meat loaf" recipe must not have read the recipe: it calls for a total of only 1/2 cup olive oil. There are also a lot of nuts in it but 1. nuts are healthy and 2. you're not supposed to eat the meat loaf everyday! There are plenty of light recipes here as well. It's like taking ANY cookbook and pointing to the dessert section and saying "Ah ha! look at all this fatty food! What a bad cookbook." Give me a break. I like this cookbook. It's gorgoeus, inspiring and the recipes are good.

3-0 out of 5 stars Are you REALLY into RAW? Than this is for you...
I am SOOO glad I got this book from the library FIRST! I recommend that. I am a Michigan mom that is into healthy foods, where organic food is quite costly. I'm a health educator with nutrition as a major and I am always interested in new and exciting ways to be healthy, prepare vegetables, and healthy food. BUT....JUST in case you are not totally engrossed in RAW food yet, I recommend you borrow it. I read about this book, and its author from a Fitness magazine I read. It sounded GREAT! I thought it would be a great book to get recipes for my juicer and learn some other healthy recipes as well. Well, I sat down to read/look at the book, it has beautiful pictures and text, and some fun sounding recipe titles etc. But I soon realized that this was not going to work for me and my family. I have 2 kids ages, 5 and 3, and a husband that is healthy and fit, but would not touch most of this stuff with a 10 foot pole. I would be putting a LOT of time and preparation into stuff that only I would probably eat. This type of dieting is a bit over the top. And may be fun once in awhile. It would be a fun trip to his restaurant, to have SOME ONE ELSE make it. Juliano is as interesting looking as his food. But unless you are totally committed to this way of life, you may be totally flustered by the amount of time and energy it will take to sprout, dehydrate, chop and chop, and prepare more than half the stuff in this book. The list of ingredients is also daunting to say the least. Anyway, I suggest you get the book from the library first, and see if this is what you really want. It saved ME some money! If you are a single vegan, or have kids and a spouse that can handle all the vegan ingredients, and they don't mind you living in the kitchen preparing, and/or if organic produce is readily available and affordable to you, than this book is for you. I applaud the healthy ideas, colorful foods, and interesting recipes, but be sure you have the time, or care enough to spend your time on this.

5-0 out of 5 stars Delicious approach made simple
I can't recommend this book highly enough. I was on the way to raw food when I bought this book, so I was sprouting and already had the dehydrator. However although I was preparing raw meals using recipes I got off the web, they weren't always the most tasty and they seemed to be settling into a pattern of boring repetition. I was feeling doubtful about maintaining this approach although I felt the health benefits of it.

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

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


95. Joie de Vivre: Simple French Style for Everyday Living
by Robert Arbor, Katherine Whiteside
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0743223535
Catlog: Book (2003-05-01)
Publisher: Simon & Schuster
Sales Rank: 5201
Average Customer Review: 4.08 out of 5 stars
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Amazon.com

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

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

Reviews (12)

5-0 out of 5 stars Wonderful book will help you savor and enjoy !
The French are know for enjoying the good life. "Joie de Vivre" by Robert Arbor and Katherine Whiteside shares the traditions for stylish living the French way.

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

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

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

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

5-0 out of 5 stars Truly a pleasure to read
Robert Arbor describes daily life in France and how it differs from the average, typical American's day. The French take the time to savor their meals, converse with friends and family, and enjoy every aspect of daily life as much as possible. They don't rush about in a stressed-out state of mind, as many do here in the U.S.
I thoroughly enjoyed this book and now, more than ever, want to make another trip to France. Aside from providing simple suggestions to make life more pleasurable, this book is full of wonderful, simple recipes. I've already made the Potatoes a la Nicole and quite a few batches of fresh strawberry jam (it's a hundred times better than any store-bought jam, and better for you!)
If you're looking for an up-lifting, "feel-good" book that will help you improve your outlook on life in general, read Joie de Vivre. You'll be glad you did.

4-0 out of 5 stars A peek at the French lifestyle
I have been fortunate to visit France twice and was a guest in the home of a French lady who is a family friend. Joie de Vivre does a good job of describing the daily routine of the French and their attitudes toward food, family, friends, and enjoying life. I have never been as relaxed as I was when I was in France. Of course, I WAS on vacation, but it was still quite a relaxing experience. Things go at a slower pace than they do in the US and there is more enjoyment of simple things and simple times. Neighborhood grocers, patisseries, butcher shops, and bakeries, make it simpler to have fresh food every day. It also makes the experience of shopping for these items more enjoyable. We walked to the market, the bakery, etc. and it was wonderful. No zooming in the car to find a parking space. This book makes achieving the French lifestyle in the US sound like it would be simple. For those of us who don't live in cities with neighborhood shops, it is a great idea, but would take much more effort to achieve. Also, starting dinner at 8 p.m. sounds unreasonable. My daughter is bathed and in bed by this time and my husband and I are finishing dinner, cleaning the kitchen , and getting ready for a good night's sleep. The French do not watch much television which, I think, makes all the difference in how much extra time they have. They end their days later and start them later. It would be impossible for me to begin dinner at 8:30 p.m., go to bed at 11:30 p.m., get up at 6 a.m., get my daughter to school and myself to work by 8 a.m.

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

3-0 out of 5 stars Limited look at modern French relationship to food
Frenchman Robert Arbor owns several restaurants in NYC and New England. The purpose of his book is to share typical French attitudes toward food, friends and family with an American audience. The book is organized to reflect an ideal day which includes breakfast of bread and coffee, a few hours of marketing, lunch---weekday and weekend options, afternoon snack and dinner---with a dinner party option. Each section is followed by a few simple recipes. The reader learns a great deal about Arbor and his family and their home routines in both America and France. If one accepts Arbor's life as typical, then I suppose one can also accept his attitudes as typical, but the book would have benefited from other voices.

4-0 out of 5 stars Simple But Effective
We all know that the French love their food and take it very seriously. That's what they're famous for. In Joie de Vivre, Robert Arthur takes you through the different segments of the typical French day, starting with a simple and relaxing breakfast, and going all the way through the cup of herbal tea before retiring to bed. He explains in very simple language how to get the most out of even the simplest, most mundane things in life that Americans typically either take for granted or rush through in an effort to get to the next task. The French have learned to reap enjoyment from things that many other people have learned to treat as annoyances. By following at least some of the suggestions in this book, one can significantly reduce stress levels and will be able to enjoy life more thoroughly. Even doing something as simple as waking up half an hour earlier and having a quick and easy breakfast of coffee and toasted baguette with butter and preserves can make a huge difference and will likely lead the reader to try some of the other suggestions. The only thing I didn't like about the book is that at some points it seems to be written by a child. I don't know if this was done intentionally to emphasize the simplicity of it all, but it sometimes felt like I was reading a 7 year old's essay. If you can put up with a childish writing style, the ideas behind the words can make a world of difference in your life. ... Read more


96. I'm Just Here for More Food : Food x Mixing + Heat = Baking
by Alton Brown
list price: $32.50
our price: $19.50
(price subject to change: see help)
Asin: 1584793414
Catlog: Book (2004-10-01)
Publisher: Stewart, Tabori and Chang
Sales Rank: 76
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97. Grand Livre De Cuisine
by Alain Ducasse
list price: $250.00
our price: $157.50
(price subject to change: see help)
Asin: 2848440007
Catlog: Book (2004-12-01)
Publisher: Harry N Abrams
Sales Rank: 26607
Average Customer Review: 3.0 out of 5 stars
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Book Description

An Alain Ducasse Book

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

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

Reviews (2)

5-0 out of 5 stars Serious cooks only need apply -
First and foremost this is a cookbook for serious cooks/chefs. No compromise in the ingredients or the techniques required executing the dishes. The recipes are very detailed and very complicated, and, as with many chef cookbooks, it assumes you know how to cook! Don't be in a hurry to produce the dishes, read many times, absorb the essence/idea of the dish and then you should go!

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

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

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

1-0 out of 5 stars High Priced Baloney
In theory, this is a wonderful book.However, unless you know
French and have been cooking for a hundred years, you might want to think twice before shelling out this kind of money.The translation is AWFUL, with some recipe cmponents being translated two ways in two different places.There are hundreds of instances where the translation is simply WRONG.If you read French, you can sometimes puzzle it out.

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

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

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

Buyer beware. ... Read more


98. Baking at Home with The Culinary Institute of America
by The Culinary Institute ofAmerica
list price: $40.00
our price: $24.00
(price subject to change: see help)
Asin: 0471450952
Catlog: Book (2004-09-13)
Publisher: John Wiley & Sons
Sales Rank: 5047
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Book Description

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

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

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

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


99. The New American Plate Cookbook : Recipes for a Healthy Weight and a Healthy Life
by American Institute for Cancer Research
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 0520242343
Catlog: Book (2005-03-01)
Publisher: University of California Press
Sales Rank: 938
Average Customer Review: 4.5 out of 5 stars
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Book Description

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

The New American Plate Cookbook includes:

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

Recipes from The New American Plate Cookbook:

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

Reviews (3)

5-0 out of 5 stars Fresh, Flavorful... (and, psst.... Healthy.)
This book somehow ended up in the "special diets" section of my local bookstore, and I don't know why. This is my favorite new cookbook, period.

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

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

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

4-0 out of 5 stars Surprisingly Good.
I'm not a foodie by any stretch of the imagination, but I am trying to take off a few pounds and was looking around for something that had a little more variety than Atkins and South Beach, and a friend mentioned this book.

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

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

4-0 out of 5 stars good AND good for you
Being a foodie, I love to cook for friends and family.I often turn to the cooking classics for inspiration, but generally find these recipes too heavy for every-day eating.
When I opened the New American Plate cookbook, I found pages of attractive, tasty, healthy, and easy-to-prepare recipes (none of the recipes is longer than a page!).I also learned a lot - both about healthy meal composition and creative flavor pairings.I honestly never would have thought to make fettuccine with figs and chiles, but it's delicious!
The book is also visually appealing and well designed.The "cooking basics" section at the end is particularly helpful, and includes useful tips on food substitutions, proper storage and handling, as well as an extensive guide to the vegetables, fruits, grains and spices used in the recipes.
I'm so glad to have this wonderful book as a kitchen resource.
I just finished eating, but I'm already planning the menu for tomorrow night!


... Read more


100. Pizza: A Slice of Heaven : The Ultimate Pizza Guide and Companion
by ED LEVINE
list price: $24.95
our price: $16.47
(price subject to change: see help)
Asin: 0789312050
Catlog: Book (2005-02-08)
Publisher: Universe
Sales Rank: 1318362
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Book Description

Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact, we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices.
This year's pizza centennial is a milestone laid claim to by Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's A Slice of Heaven:The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good can homemade pizza be? Why was Nora Ephron petrified that her very first date would take her to a pizzeria? How did someone named Fats Goldberg end up being New York's preeminent thick-crust pizza maker? Is there an American pizza aesthetic? How does one go about judging pizza?Is there such a thing as a good frozen pizza? All these questions and more will be answered in A Slice of Heaven by Levine, along with some of his favorite writers, including, among others, Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov. A Slice of Heaven tackles the profound questions and never-ending debates that invariably come up whenever the subject of pizza is brought up in polite company.
... Read more

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