The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes Review

The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes
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Lisa Mann's The World Goes Raw couples an intense and impressive knowledge on all aspects of raw cuisine with a concerned and caring writer's voice that makes the reading of the book feel like a chat with a very informed best friend. The research and experimentation that went into making the book are extensive, and the reason Lisa gives for writing the book is compelling. Ms. Mann details her own journey into good health and then invites you to come along. The result is a book that offers not only information on all aspects of the raw food life, but also the easy-to-follow blueprint to create a healthier and happier life for yourself. The book feels like a gift of possibility. It is uplifting, creative, and inspiring. I have already tried many of the recipes and have met with huge success. The "fondue" featuring a seductive blend of dates and ginger - expertly paired with pineapples - is simply divine. The "cashew cream" over cinnamon-dusted bananas is "to die for", and there is so much more. This cookbook is like none other I've ever owned before - and I've owned plenty - and is a must have!

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People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cuisine cookbooks have always offered little variety-until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.
After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make it easy to prepare raw meals. What follows are six recipe chapters, each focused on a different ethnic cuisine,

including Italian, Mexican, Middle Eastern, Asian, Caribbean, and South American dishes. And from soups and starters to desserts, every one's a winner. There are even easy-to-follow instructions for growing fresh ingredients in your own kitchen garden.

Whether you are already interested in raw food or are exploring it for the first time, the taste-tempting recipes in The World Goes Raw can add variety to your life while helping you feel healthier and more energized.


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Real Simple Best Recipes: Easy, Delicious Meals Review

Real Simple Best Recipes: Easy, Delicious Meals
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This is an amazing book for several reasons. Yes the recipes are simple but elegant, but even better are the recipe keys. If you have a younger budding, adventurous chef in your family, someone you would like to encourage with more than the usual focus of cookies and cakes for the younger cook, this is perfect. There are many recipes keyed in as kid friendly. The other keys that recipes are labeled with are: 30 minutes or less, heart-healthy, one pot, vegetarian, no-cook, and freezable. Also in the back of the book before the index is nutritional information including calories which I have wondered why that information is missing from so many new cookbooks
Most recipes are one to a page with pictures which again helps that younger or not so young cook. There are at a glance guides for chicken, beef, pork lamb, pasta; which again is ideal to help any cook. Menu suggestions are included as well as baking pan substitutions, something I often need.
The included recipes are appetizers, soups, dinner salads, poultry, beef, pork, lamb, pasta, seafood, vegetarian mains, side dishes, and desserts.
This is just perfect for someone starting out or a more advanced cook who wants a simplified but not too demanding cookbook.

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You want to feed your family (and yourself!) well, but with your busy life, getting a healthy, satisfying meal on the table sometimes seems like Mission: Impossible. For 10 years, Real Simple has been finding ways to help you fulfill that mission while saving you time, stress, and money. Here, we've gathered up some of our best recipes to serve anytime, anywhere-from a weeknight supper to a dinner party. These include:ONE-POT MEALS that require just a single pan (and hardly any cleanup)30-MINUTE MEALS to throw together at the end of a busy workdayNO-COOK MEALS for when you just don't want to turn on the ovenFREEZABLE MEALS to make ahead, for days when there's no time to cookKID-FRIENDLY MEALS that please both them and youFULL NUTRITIONAL INFO for every recipe, to make watching your numbers easierMENU SUGGESTIONS combining recipes for special occasionsTRICKS OF THE TRADE to help you choose the freshest produce, pair pasta shapes with the best sauces, decipher the labels on chicken packages, and devein a shrimp

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All on the Grill, 170 Recipes for the Complete Meal Review

All on the  Grill, 170 Recipes for the Complete Meal
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Of all the cookbooks I own, this is by far my favorite. I have owned it for 3 or 4 years and am trying to steadily cook every recipe. At least 10 of the recipes in this book have become standards on our menu.

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This text is packed with easy, inventive recipes that are either completely cooked over fire or convenie ntly prepared ahead and finished on the grill at the last minute.

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The Japanese Kitchen: 250 Recipes in a Traditional Spirit (Non) Review

The Japanese Kitchen: 250 Recipes in a Traditional Spirit (Non)
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Books that delve into Japanese cuisine beyond the popular restaurant dishes like sushi and miso soup are few and far between. And in that sense, this book does not disappoint.
Shimbo's recipes are a joy, introducing over 200 wonderful dishes from the Japanese culinary repertoire to Western readers. Agedashi tofu (crisp tofu cubes in tempura sauce), negima-nabe (tuna and leek hotpot), multiple variations on fresh ramen and yakitori skewered chicken, the unusual gyuniku no misozuke (miso-marinated steak), usuyaki senbei (homemade rice crackers), mitsumame (chilled gelatin in syrup), along with modern Japanified Western standards like ebifurai (fried shrimp in a crisp breading), omu raisu (rice-filled omelet), and kurimu korokke (creamy croquettes) are all here. Each recipe is prefaced with a tale about its origin or the author's childhood memories, and clear instructions make preparation of "exotic, foreign" specialties easy.
Less successful are some of Shimbo's unique concoctions: soybean hummus (why?), eel burgers, "creamed" soup made of carrots, celery, garlic, miso, and soy milk. But these misfires, thankfully, can be easily overlooked.
Another of the book's strengths is the author's deep investigation into ingredients.
Shimbo, a native of Japan who teaches frequently at major cooking schools in the United States and Europe, took years to write this book, visiting artisanal food producers across Japan to gather first-hand information about how products are grown and manufactured. Her research is a goldmine for devotees of Japanese food. I've been cooking Japanese food for 25+ years, and am Japanese Food Host at BellaOnline.com, yet only from this book, for instance, did I learn that the plant from which konnyaku--a gelatinous cake used in hotpots and simmered dishes--is made, is related to taro! The plant's name is usually translated into English as "devil's tongue root," which doesn't give a clue to what it really is. To anyone familiar with taro through Hawaiian food, Chinese food, or even taro potato chips, a taro connection makes a lot of sense, given konnyaku's typical speckled gray appearance. It was like a light bulb going on for me.
Each ingredient is described thoroughly with "what to look for" and "storage" sections explaining how to choose top-quality ingredients and keep them in peak condition. I'm especially impressed by Shimbo's clarifications of the differences among types of miso, noodles, and sake.
But the book has two real weaknesses: its lack of photographs and its basic disorganization.
Although line drawings illustrate a few unusual ingredients and cooking techniques difficult to explain in words, there are no photographs of finished dishes--a glaring omission for a cuisine that places so much emphasis on presentation. Okay, I can live with that, as some of my favorite older Japanese cookbooks are sparsely illustrated.
What bothers me more is the book's organization--or lack thereof. I've owned this book for a month now, and still can't find my way around or quickly locate particular recipes. The first part of the book contains several sections that intersperse descriptions of ingredients with recipes that use them. The second half follows a more standard cookbook order of Appetizers, Soups, Vegetable Dishes, Sushi, Rice and Noodle Dishes, Main Dishes and Desserts. This places a recipe entitled "Classic Creamy Sesame-Vinegar Dressing with Broccoli" (Shimbo's variation of the traditional spinach in sesame seed dressing) in the ingredients section under "G" for goma, the Japanese word for sesame seeds.
Moreover, due to the book's equally peculiar indexing, this recipe cannot be located by looking up "broccoli, "goma," or even "classic," but is indexed as "creamy sesame-vinegar dressing with broccoli" and "sesame-vinegar dressing, creamy, with broccoli." So, even if you know a recipe's exact title, it often is not listed that way in the index. I find myself frustratingly leafing through the book time and time again to find a recipe I know is hiding somewhere.
Still, the pluses in this book greatly outweigh the minuses. This is one of the best Japanese cookbooks available in English today.

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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables Review

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables
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Living in the Midwest, fall and winter brings all sorts of hardy vegetables, such as squash, rutabagas, beets, and parsnips. As a "part-time" vegetarian, I'm trying to expand my vegetable choices, beyond the standard carrots and broccoli. This year I swore I'd try something new, and this cookbook was a first step in that direction. The recipes look yummy and hearty, just the thing for cold weather meals. I made the "winter" minestrone, with carrots, kale, celery root, and other good things, and it was delicious. I'm already making plans for my next visit to Whole Foods to get some squash, and rutabagas, to try some of the other recipes. This is not a vegetarian cookbook (there are meat & poultry recipes), but it is vegetable-centric.

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Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it's time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they're eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

Split Pea Soup with Winter Vegetables Roasted Beet and Blue Cheese Salad Deep-Fried Root Vegetable Chips with Garlic Aioli Sautéed Brussels Sprouts with Cranberries Cashew Carrots Braised Collards with Bacon Deep-Fried Onion Rings Root Vegetable Bread Pudding White Lasagna with Winter Squash Ravioli with Smoky Greens Winter Vegetable Lamb Stew Red-Cooked Pork and Cabbage Chicken Stew with Root Vegetables, and hundreds more.


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Soups + Sides Review

Soups + Sides
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Was a big fan of Walthers' previous salad book -- received an advance copy of this title and was not disappointed! Beautiful photography and recipes that inspired me to make soup even during a NYC summer heat wave. Loved the red cabbage slaw with oranges and walnuts too -- have made it a couple of times to rave reviews! Highly recommended.

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Walthers offers inventive soup and side pairings, creating nourishing meals to be enjoyed in any season. Take comfort in classic duos such as tomato soup with a grilled cheese sandwich or dive into new favorites including Thai carrot soup with watercress spring rolls and red lentil soup with chickpea burgers.

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The Everything Pressure Cooker Cookbook (Everything Series) Review

The Everything Pressure Cooker Cookbook (Everything Series)
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I recently purchased my first pressure cooker and was looking for a good cookbook for it. I ordered this book and another by Cinda Chavich. This book easily could have been a five star but for a couple of issues.
1. The author uses an electric pressure cooker which has 3 settings for pressure (low, medium & high) I have a stove top cooker with no variable setting. If it included cooking times or some sort of directions for cooking in a stove top cooker it would have been extremely helpful. If you have an electric cooker or variable psi settings this book would work very well for you.
2. The index in the book is so useless it really would have been better if they omitted it altogether. If you're looking for a chicken recipes it simply says chicken and list page numbers. There is no place in the book that you can go to for a full list of recipes.
3. The tables of cooking times would be more helpful if they included the amount of water. The other cookbook I purchased had much better cooking charts.
Overall the recipes I have tried have all been very good and easy to follow. They are very basic recipes without a lot of fussy ingredients, perfect for everyday meals. I like that it includes a good variety of recipes including breakfast as well. Overall I really do enjoy the cookbook a great deal.

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Pressure cookers will boost flavor and cut cooking time a whopping 70 percent?but only if you know how to use them. In this cookbook, author Pamela Rice Hahn teaches you about the joys of cooking with a pressure cooker. No longer the dangers they once were, these time-saving devices are godsends to busy cooks everywhere. In no time, you can whip up:Roasted Red Bell Pepper PestoCranberry-Braised Turkey BreastBalsamic Pork Chops with FigsHalibut in Black Olive SaucePeanut Butter and Fudge CheesecakeFor that slow-cooked taste in far less time, a pressure cooker is the perfect solution. Veteran cookbook author Hahn has been conjuring up recipes using her pressure cooker for years. With a full spectrum of pressure cooker recipes at your fingertips, you can create delicious breakfast, lunch, dinner, and dessert dishes in no time flat!

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Eating for Gastroparesis: Guidelines, Tips & Recipes Review

Eating for Gastroparesis: Guidelines, Tips and Recipes
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This is an immensely helpful book. Crystal Saltrelli is a Certified Health & Nutrition Counselor with gastroparesis herself. She knows how scary it is to get that initial diagnosis, and how little actual help we get from our doctors on how to live -and eat (well) -- now . The book is well-written and chock full of helpful practical tips that will help you calm down and which will help alleviate your symptoms over time, and allow you to get back to a fuller life. The book even includes tips on how to eat out at restaurants - you CAN still go out with friends! Over half the book is GP-friendly recipes. GOOD recipes. I was diagnosed with gastroparesis approximately five years ago. I wish this book had been out when I was diagnosed as it took me a lot of time and research, and trial and error, to find most of this information on my own (and I'm a research geek). I bought the e-book when it came out and I have loved the recipes; I even learned some things I hadn't been able to find out myself. Whenever I hear of someone with a new diagnosis, I point them to this book. I`ve also recommended it to friends and relatives, to help them understand my dietary limitations. I highly recommend it!

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Eating for Gastroparesis: Guidelines, Tips & Recipes is a practical, easy-to-understand resource for managing gastroparesis symptoms via dietary modifications. Written by Gastroparesis Patient-Expert and Certified Health & Nutrition Counselor, Crystal Saltrelli, this indispensable guide answers the most frequently asked questions about eating for gastroparesis, addresses common misconceptions, offers tips for symptom management and provides 50 gastroparesis-friendly recipes. Eating for Gastroparesis: Guidelines, Tips & Recipes includes:- The six guidelines of a GP-friendly diet- A detailed list of GP-friendly foods- Tips for enhancing nutrition- Tips for minimizing symptoms- Answers to common questions- More than 50 safe and simple recipes - including soups, smoothies, breakfasts, desserts, and family-friendly dishesHere's what others have said about the digital version of this book: "I got your book and it is wonderful! It has been a great help to me!" - R.C."I just purchased your e-book, Eating for Gastroparesis, and I highly recommend it to all gastroparetics. It's fabulous!" - N.M."I purchased your eBook a while back and I love it!" - L.K."I just downloaded your book, read it cover to cover, and learned so much!" - M.S.

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Quick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes Review

Quick and Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes
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This is one of the top five cookbooks I plan on rescuing in case of house fire. Just kidding, but I would immediately go out and get it again! Buy this book -- it's worth it just for the mac and cheeze, orange chick'n, and buffalo bites recipes. ABSOLUTELY AMAZING. Did I mention the mac and cheeze? It's not a nutritional yeast sauce! It's incredible!
This book has a good range of simple idea-type recipes -- as in, recipes you can really put together quickly and throw in your own substitutions -- plus more still-easy-but-complex-in-flavor recipes for the scratch cook. Oh and I can't say enough about the barbecue sauce, too. I'm picky picky picky about BBQ sauce and the one in this book plus the one in Veganomicon are to live for.
This is my first attempt to start reviewing some of the zillions of cookbooks I own. Happy cooking!

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A born food-lover, raised in California on 'the best Mexican food in the country" and her father's 'traditional Southern soul food," Alicia C. Simpson couldn't imagine giving up her favorite dishes to become vegan. Animal-free food might be healthier, but could it match the tastes of home-like fried chicken, macaroni and cheese, or a bowl of chili? Three years after Alicia took the vegan plunge, Quick and Easy Vegan Comfort Food answers that question with a resounding 'yes!"Here is the essential cookbook for any of America's more than 6 million vegans who miss the down-home tastes they remember (or want to try), or for vegetarians and even meat-eaters who want to add more plant-based foods to their diets, but don't know where to start. Comfort-seeking cooks will find:
Easy-to-prepare, animal-free versions of classics like Spicy Buffalo Bites, Ultimate Nachos, Baked Ziti and more
65 delicious combinations for breakfast, lunch, and dinner, with flavors from around the world, like 'Chinese Take-In" or 'Tijuana Torpedo"
Everything you need to know to start your vegan pantry, and why being vegan is easier, less expensive, and more delicious than you might think.
With spirit and style, Alicia shows just how easy-yes, and comforting-vegan food can be.

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Modern Hospitality: Simple Recipes with Southern Charm Review

Modern Hospitality: Simple Recipes with Southern Charm
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I could not wait for Whitney's cookbook to finally come out! As a southern lady, I love the contemporary twists that she put on some traditional southern dishes. I also love the mocktails!! So yummy! I recently made the oven-fried catfish, dillicious potato salad, and cast iron skillet cornbread for friends and received raving reviews. I would definitely recommend this cookbook to everyone!

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Known by TV viewers as the Mississippi belle whose demure demeanor belied nerves of steel and true culinary skill, America watched Whitney Miller crush the competition and become the first winner of MasterChef Season 1. Now Whitney's long-awaited dream of writing her first cookbook has come true as she shares her favorite recipes and entertaining secrets in Modern Hospitality.

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Civil War Recipes: Receipts from the Pages of Godey's Lady's Book Review

Civil War Recipes: Receipts from the Pages of Godey's Lady's Book
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With its well-written introduction, this marvelous book is a great way to read about one aspect of life during the American Civil War.
These recipes are taken verbatim from a magazine that was fairly widely read by the ladies of the North and South. They are all dated with the year they were published, in some cases more than once. There's a glossary and notes to help you read the somewhat antique language. There's also a wonderful reference list, with lots of titles for the Civil War historian to look for.
I wanted this book because I love being in the kitchen. I also wanted to improve my knowledge of history, as seen through the eyes of the wives, mothers and daughters. As a genealogist, this book enhances what little I know about my female Civil War ancestors. As an added bonus, many of these recipes sound recreateable in the modern kitchen! This is a great read, even if you're not a cook.

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Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More Review

Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More
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I bought this book because I was looking a book that had both summer and winter soups using ingredients my family enjoys. We don't follow any of the latest diet trends--I am more concerned about being able to fix a variety of meals for my family of five.
I've tried several recipes from the book over this winter, and each has been a hit. They are delicious (and I'm an average, at best, cook), and filling as a meal on their own, or as a side.
While easy to follow, the recipes do take time. But I have not been disappointed at all with the results. I will continue to use this book and mark our favorites for repeats. I can't wait until warmer weather to try some of the fruity summer soups!

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Pop It in the Toaster Oven: From Entrees to Desserts, More Than 250 Delectable, Healthy, and Convenient Recipes Review

Pop It in the Toaster Oven: From Entrees to Desserts, More Than 250 Delectable, Healthy, and Convenient Recipes
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With turkey taking up the oven this thanksgiving I tried the "Yogurt Zucchini with Onion" recipe and was amazed with the simplicity of the process. I found it nice to be able to put something together and forget about it for a while. By cooking the dish in my toaster-oven (which usually sits unused) I had time to vacuum and straighten up the living room before my guests arrived - without having to stand over the stove and stir. Further, the baking made the dish extra flavorful and healthy. I'm planning on freeing my toaster oven from bagel-boredom and venturing on to some more recipes...

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Not Your Mother's Slow Cooker Recipes for Entertaining (NYM Series) Review

Not Your Mother's Slow Cooker Recipes for Entertaining (NYM Series)
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I was in the typical - meat, can of soup - maybe some wine, veggies ..mode of crockpot cooking. The food usually came out 'ok', but not rave material.
I was amazed at the variations offered in this book. It's just like cooking a gourmet meal, but p.s. you put it in the crockpot. And trust me - you won't use the recipes just for entertaining - they are too good not to use everyday.
The recipes were so inspiring, I even justified splurging on a new crockpot.

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Hensperger and Kaufmann show that the slow cooker is the perfect tool for effortless entertaining on weekends and even weeknights, with more than 300 new recipes specially created to serve larger groups. Recipes range from casual to formal, and this is the only slow cooker cookbook that also includes tips on how to use your slow cooker for a wide variety of entertaining options and how to scale up those recipes for even more guests. It covers all the bases: appetizers, punches, dips, soups, entrees, fondues, desserts--all can be prepared ahead of time in the slow cooker, so that hosts will be able to focus on the guests, not the preparations.

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Seriously Simple: Easy Recipes for Creative Cooks Review

Seriously Simple: Easy Recipes for Creative Cooks
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I own all of this author's cookbooks and love them all. But this one reaches a new height. The author understands what it means to live in a house where all cooking adults work but where no one is satisfied with restaurant or take-out food. She provides recepies that are in fact simple: marinades that are easy to make; combinations of ingredients that are immediately accessible; good healthy food that all members of the family are likely to enjoy. The recepies are for the most part easy, but they are also extremely elegant. Kids will love the simplicity and the great taste. Gourmets will admire the subtlety. A user-friendly, teriffic book.

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Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks Review

Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks
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I'm Vietnamese, and I've been looking for an authentic Vietnamese cookbook for a long time. "Pleasures of the Vietnamese Table" contains deliciously authentic recipes that could be duplicated at home. This book also has lots of great background information regarding each recipe. Other people complain that this book has no pictures of the food, but I really don't need the pictures because I've grown up eating the same food, so I know what they should look like. If you need pictures of the food, then I suggest Nicole Routhier's "The Foods of Vietnam", which has beautiful pictures of the foods. I find that Nicole Routhier's recipes are just a little bit more elaborate than Mai Pham's recipes, so I prefer to cook using Mai Pham's book. If you know Vietnamese food well enough, you could leave some ingredients out of Nicole Routhier's recipes, and they will still taste delicious. For example, Nicole Routhier uses milk to make fresh coconut milk, but Mai Pham uses water instead. I think using water to make coconut milk is simpler and also more authentic. I recommend Mai Pham's "Pleasures of the Vietnamese Table" for anyone interested in cooking authentic Vietnamese food. I also recommend Nicole Routhier's "The Foods of Vietnam" for its beautiful photographs of the food and also for many of its recipes. You can't go wrong buying these two books, and I do think you need both books in order to have a complete understanding of Vietnamese cuisine.

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The Best Homemade Baby Food on the Planet: Know What Goes Into Every Bite with More Than 200 of the Most Deliciously Nutritious Homemade Baby Food ... More Than 60 Purees Your Baby Will Love Review

The Best Homemade Baby Food on the Planet: Know What Goes Into Every Bite with More Than 200 of the Most Deliciously Nutritious Homemade Baby Food ... More Than 60 Purees Your Baby Will Love
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I just received my copy a few days ago, but I have already cooked several of the recipes and they are easy and delicious. As a working mom I was not sure how to fit in making healthy meals for my baby, but this book is full of great tips and ideas. I especially like the background information on why different ingredients are important for my daughter and how they will help her grow healthier every day. I read alot of cookbooks, but this is one I know I will actually USE again and again. On a "sentimental" note, there is a feedback chart in the back listing every recipe, where I can rate them, date them and comment on whether I would make them again - this is a really fun feature that I wish my other cookbooks had. I look forward to passing this to my daughter someday so she can see what her favorite foods were and maybe even make them for her children!

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Food Made with Love Is Food You Can Trust.

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