S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups Review

S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups
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Hopvine has some of Seattle's best lunches, in my opinion, with hearty, healthy sometimes-vegetarian fare that goes way WAY beyond "pub food." The seasonal wasabi spring salad is to die for, and the artichoke/gouda sandwich is fantastic. Don't get me started on the soups: the amazing chilled strawberry soup in the summer, the creamy potato leek with lavender in the winter, the miso soup that's more like a meal.
And now, imagine my delight to see that Hopvine's chef, Michael Congdon, has released a whole book full of his amazing soups! Michael has an amazing concept of taste...once, when I sat by myself sipping his vichyssois, he came by my table and whispered conspiratorially "the taste will really pop with a little of this hot sauce." I do not like hot sauce. I lean towards un-spicy food and had never (seriously: NEVER EVER) added hot sauce to anything. But the way Michael suggested it, I figured I'd give it a shot. Just a tiny little dot of hot sauce on the top of the cold, creamy soup. And that tiny dot totally transformed the soup. There were many more dots after that, and I learned to trust Michael's advice absolutely.
And now there's this book! The whole first chunk is all about spices and tools, and might seem old hat for experienced chefs, but for culinary dullards like myself, it's sheer genius. And the soups! Dear god. I cannot wait to try some of these. Bonus: there are salad, cookie, and other non-soupy recipes in the back.

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The soup du jour at the Hopvine Pub could be Crab Bisque, Cold Strawberry, Moroccan Lentil, or Nigerian Yam. If it has warmed the hearts and touched the souls of the pub's trendy patrons, it's in this overflowing recipe book categorized by seasons. Chef Michael Congdon takes soup lovers from spring to winter with inspired combinations: Curried Avocado; Fuji Apple and Gorgonzola; and Cauliflower with Pancetta and Orange are just a few. He infuses even the basics (French Onion, Potato Leek, Minestrone) with his fresh, innovative style. Also included are recipes for accompanying sandwiches (Smoked Gouda and Marinated Artichoke), salads (Spring Fruit Salad with Wasabi Lime Vinaigrette), and desserts (Uber Brownies).

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Back Label Recipes and More Review

Back Label Recipes and More
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I've tried half-dozen or more recipes from this book and all of them are great. If your life is like mine, that is busy all the time, this book can afford you good meals quickly. I would not be ashamed to serve them to company.

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Spelt Healthy Quality Whole Food Cooking and Baking with Spelt Review

Spelt Healthy Quality Whole Food Cooking and Baking with Spelt
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So many modern wheats have been genetically engineered for specialized uses ranging from 'pop tarts to envelope glue' that they have actually become deleterious to the health of many people. 'Spelt' is an organic 'bread' grain that retains its ancient genetic profile, is naturally self-enriched, especially high in B vitamins, and for those who have developed an aversion to modern wheats, far easier to digest. It is an all-around grain that enjoys an excellent flavor, is absolutely nutritious, and is suited to whole food dishes ranging from baguettes to delicate fruit pastries, from stuffed mushrooms to soups, and salads to pizzas. "Spelt Healthy! is a specialized cookbook that culinary expert Marsha Cosentino has compiled to showcase the versatility of this ancient grain in baking and cooking. There are more than 200 featured, kitchen-cook friendly recipes based on spelt. One of the more unusual nutrition informations provided are the Blood Type eating notations (A, B. AB, O). Another special feature is the section of 'Food Intolerances and Allergies'. There is even a 'Shopping for Spelt' appendix. The recipes range from Whole Grain Waffles with Spelt Sprouts and Fruit Bits; to Pao Doce (Massa Sovada or Portuguese Sweet Bread); to Coated Pan Fried Fish Fillets; to Chocolate Chip Florentines. Combining the features of a reference, a guide, and a recipe collection, "Spelt Healthy!" is a welcome addition to personal, family, professional, and community library specialized cookbook collections.

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The Food of Spain Review

The Food of Spain
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Claudia Roden has long been my favorite cookbook author. Her books are well-researched, tasty travelogues, as well as cookbooks. I have thoroughly explored and cooked many of her recipes in Arabesque, The Good Foods of Italy, and The New Book of Middle Eastern Food. Each and every recipe works perfectly and tastes exactly like the dishes of the region tasted when I traveled there.
I was thrilled to see that Roden recently tackled my favorite cuisine, The Foods of Spain. This massive tomb of recipes and information is exactly what I would expect from Roden. The research and information is all-encompassing and the recipes thoroughly explore each region of Spain. So far, I have made a dozen recipes from its pages and they all have turned out beautifully and taste just like the Spanish food of my memory.
Cooking from Roden's recipes is the next best thing to traveling to Spain and eating the fabulous food.
This book is a must for any cookbook connoisseur, traveller, or Spanish enthusiast..all of which I am! The Foods of Spain is my new favorite cookbook, hands down...just narrowly beating out Roden's past books.
Victoria Allman
author of: SEAsoned - A Chef's Journey with Her Captain

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In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain.

New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.

Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.

Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.


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Corfu Cooking: Family Recipes and Stories from the Greek Island of Corfu Review

Corfu Cooking: Family Recipes and Stories from the Greek Island of Corfu
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It was a pleasant surprise to see that many of the ingredients used are already in my pantry! The recipe names sound exotic and yet the supplies listed are easy to attain.

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Shirley's Daisies/A Haven Of Recipes: An Easy-To-Cook Book For Families (Spanish Edition) Review

Shirley's Daisies/A Haven Of Recipes: An Easy-To-Cook Book For Families (Spanish Edition)
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The delightful recipes and stories in this book make it a must have for every kitchen. Shirley has a talent for poetry and the recipes are delicious. I look forward to trying more of them in the future.

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Simply Vegetarian: Easy-To-Prepare Recipes for the Vegetarian Gourmet Review

Simply Vegetarian: Easy-To-Prepare Recipes for the Vegetarian Gourmet
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This is my favorite vegetarian cookbook. The recipes are incredibly easy, and they are hearty and satisfying enough for a very cold climate. Plus, you can make them in great big quantities if you like, sometimes all in one pot, so that you can spend less time cooking and more time... EATING! And the recipies are definitely worth relishing. This book has the best nut loaf recipe ever. The one drawback is that it's in the 1970s tradition of vegetarian cooking,which includes alot of dairy and eggs. Some of the recipes are vegan, and those are very tasty and hearty and warming, but in general this is probably not the best book for vegans. I'm noticing that I'm seeing it less & less in bookstores, and I hope they don't quit printing it, because it's great!

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Gourmet, easy-to-prepare dishes that are actually tasty and nutritious! Reflecting many of themost current trends in gourmet cooking, Simply Vegetarian! is ideal both for those who aretransitioning into vegetarian eating and long-time vegetarians eager to discover some wonderfulnew recipes. This winning combination includes 50 main dishes as well as a complete selectionof soups, salads, and stunning deserts that make for a complete meal. Easy to follow directions,easy to find ingredients, and meals that can be prepared in 30 minutes or less. SimplyVegetarian! is widely regarded as one of the classics.

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Best of the Best From Utah Cookbook: Selected Recipes from Utah's Favorite Cookbooks (Best of the Best State Cookbook Series) Review

Best of the Best From Utah Cookbook: Selected Recipes from Utah's Favorite Cookbooks (Best of the Best State Cookbook Series)
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I first bought this cookbook when I traveled to Park City, Utah as a souvenier. As it turns out, it is one of my favorites. It has some really good recipes that are not run of the mill. I will purchase it again as a gift.

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Healthy Cooking for Kids: Building Blocks for a Lifetime of Good Nutrition Review

Healthy Cooking for Kids: Building Blocks for a Lifetime of Good Nutrition
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Shelly Null's book is BETTER then any cookbook by her dad. Her recipes are consistent with her nutritional advice, accurate and easy to follow. A very helpful feature is the "note" at the end of most recipes recommending alternatives for variety. Here are a few of my favorites from the book:
SAVORY QUICHE (I made it with mushrooms, spinach and roasted red peppers) was so good that my non-veg husband couldn't tell it had no cream or eggs. The healthy crust was simple to make and delicious. PECAN OATMEAL WAFFLES - super simple, super tasty. ROSENDALE CAFE STROGANOFF- a bit of work, but worth it. GARLICKY GREENS - 15 minutes start to finish & my 2 year old who hates greens was eating them off my plate!
Most recipes are easy and take very little time but don't trust the preparation time numbers. Rinsing grains and chopping veggies takes a bit more time then suggested. The Appendices are great. The Natural Foods Wholesalers section has already saved me many times the cost of the book.
I just reread my review over 2 years later... I still agree with it. Further, contrary to another review above, my son (now almost 4) and the one I've had since (age 1) both like hummus! Start 'em early!

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Our children are overfed and undernourished. Even if they are not living on pizza and ice cream, they may be eating foods that can have serious long-term effects on their health. An ever-growing body of research is revealing that the major diseases Americans suffer and die from are lifestyle related and to an extent preventable in that some of the root causes begin in childhood. Many cases of childhood imbalances, such as obesity, hyperactivity, dental problems, and learning disabilities can be aggravated by poor eating habits. Shelly Null has written a comprehensive guide to feeding children better, from the crib to young adulthood, without sacrificing flavor or fun.

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A Celebration of Women Chefs: Signature Recipes from 30 Culinary Masters Review

A Celebration of Women Chefs: Signature Recipes from 30 Culinary Masters
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A talented, young chef who has worked in my home preparing meals for dinner parties for our friends shared her copy with me. I kept it for for two months and read it from cover to cover! The profiles on the chefs were interesting and inspirational. The recipes are uncomplicated. I have prepared several recipes and each turned out delicious and almost looked like the photo in the book! I am ordering the cookbook today...you should too.

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30-Minute Meals For Dummies Review

30-Minute Meals For Dummies
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This is an amazingly intuitive book. Bennett anticipates just about everything a life-long non-cook could encounter. If you know anyone who has suddenly been thrust into a situation where they must cook food which is appealing to them, this book is for that person.
Start with the very, very basics like cooking pre-cooked rice, cooking greens or browning onions. It's there. Out of an ingredient? Learn timely substitutes.
After the Contents at a Glance, find Recipes at a Glance listed by description (six pages of them). These include entertaining suggestions, "Especially for Two," 20-Minute Main Dishes and 15-Minute-or-Less Main Dishes. The actual Table of Contents is seven pages in length! Repeated eye-catchers offer hand-held tips such as "Caution," "Remember," or just plain "Tip." Taking a new cook by the hand is further evidenced with the 19-page index.
HIGHLIGHTS:
Following the Grain Trail
Herb Chart
How to judge a safe salad bar
Preparing pre-cooked spuds
Sauces in Seconds, including some International Sauces
Tips on seasoning your salad dressing
Purchasing, storing and browning ground beef (vs. hamburger)
Seeding a cucumber
Making a mountain of lettuce
Flattening a chicken breast for even cooking
Making French Fry Soup, (lotsa calories).
Bennett makes food and its preparation lighten up. In her chapter, 20 Tips for Eliminating Mealtime Hassles, she deals with topics such as, Making Relaxation a Priority, Keeping Everything Handy, and (very important) Asking for Help. More of Bennett's anticipation shows up in her sections on Asking for Help, Coping with Bumps in the Road, Having Fun and Sharing. This book won't necessarily get a dummie cooking, it can teach a lot of tricks to anyone hungry, dumb or not.
Bev Bennett is also author of the award-winning Two's Company. ...

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Walking into a kitchen that's filled with cooking aromas is a delightful and comforting experience. Yet, between work, chores, family obligations, and a badly needed opportunity to unwind, you find it difficult to get dinner on the table within the time limits that life imposes on you.
But cooking a great tasting meal isn't nearly as time-consuming as it's made out to be, and you don't have to be a chef to pull it off. If you forgot how enjoyable a home-cooked meal can be, 30-Minute Meals For Dummies is your best resource.
If you can identify with any of these descriptions, this book is for you:
Between your frantic day and the demands of your personal life, you're looking for ways to free up a few minutes. Cooking is one of the activities that gets shortchanged.
Tired of spending your evenings in your car, you long for some semblance of dining-at-home pleasure, instead of inching around a parking lot, waiting for your chance to order dinner from a metal box.
You're not looking to prepare a five-course meal. You want self-contained meals that please, satisfy, and get the job done with minimal hassle.

30-Minute Meals For Dummies shows you how to make one-dish meals that include vegetables, starches, and the traditional "meat." You'll transform soup and salad side dishes into hearty main courses and turn your skillet into a one-dish dinner utensil. You often get everything a meal has to offer in one dish – well, besides adding a scoop of ice cream to the top of your jambalaya for dessert.
This book is structured around the equipment, ingredients, and recipe choices that fit your time frame. Each page is packed with my kitchen-tested suggestions for streamlining cooking. Even if you're an experienced cook, you can pick up useful hints. You get great recipes for classic meals, new dishes, and so much more in these chapters. You'll be pleased to know that you can fix nourishing and memorable dinners within your time frame. So ladies and gentleman, start your ovens!

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Hole in One Recipes Review

Hole in One Recipes
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My husband is an avid golfer and I thought this would be a fun cookbook. Not only does it have great recipes, I have learned a lot of golf terms from it. I now throw out different terms to my husband and he gets a kick out of it!!! I really have enjoyed this cookbook and have had several compliments on the recipes I have used. I would recommend this cookbook to anyone who loves the game of golf or just wants some great recipes.

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Eater's Choice Low-Fat Cookbook Review

Eater's Choice Low-Fat Cookbook
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The first online review is wrong about the fat content of the recipes. At the bottom of each recipe the calorie content is described. The recipes are mostly under 50 or 60 fat calories per serving. NOT FAT GRAMS. With 9 or 10 fat calories per gram that is only 5 or 6 grams of fat per serving. This is a healthy and helpful cookbook. Please diregard the earlier review

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More than 300 scrumptious, heart-healthy recipes from the kitchen of the best-selling authors of Choose to Lose and Eater's Choice. Long acclaimed as the nation's leading authorities on healthful eating, Dr. Ron and Nancy Goor have assembled, for the first time under one cover, the finest recipes in their repertoire: appetizers, soups, salads, main courses, and desserts so delicious you won't believe they are actually good for you. To help you monitor dietary fat and cholesterol, each recipe is accompanied by a full analysis of calories and fat, and every one bears the user-friendly stamp that runs through all the Goors' books-and has made them million-copy bestsellers. The instructions are foolproof and clear, so even beginners will have no trouble turning our luscious, heart-healthy meals. Techniques have been streamlined, prep times have been minimized, and ingredients are available in any supermarket. Everyone can now eat well.

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The Ebony Cookbook: A Date with a Dish Review

The Ebony Cookbook: A Date with a Dish
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I had this book for over 10 years and used it so much I had to order another one to start cooking some more. This book has some really great recipes in it and after making them once or twice you can doctor them up and make each recipe your own. It possesses a lot of useful info for the new and experienced cook and you will really love some of the recipes included.

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The first "A Date With a Dish" appeared in 1948; it reappeared as "The Ebony Cookbook" in 1962, and has stood the test of time. Freda DeKnight's selection from the thousands of American Negro recipes in her collection is unique. It preserves many dishes that might otherwise be lost to a TV-dinner generation. It provides a guide and reference for everyone, from novice cook to discriminating gourmet, who loves good food. The uses of herbs, spices and wines, a 'Guide for the Housewife' (which really tells how to cook), and a section of complete menus supplement the organized presentation of recipes for everything from appetizers to dessert.

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Santa Fe Flavors: Best Restaurants and Recipes Review

Santa Fe Flavors: Best Restaurants and Recipes
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Few people can rival the expertise of a professional restaurant critic when it comes to identifying the best cuisine local and gourmet quality culinary establishments have to offer their patrons. Anne Hillerman draws upon her many years of experience and expertise as a restaurant critic to compile superb recipes from a wide range of renowned restaurants in Santa Fe, New Mexico, in "Santa Fe Flavors: Best Restaurants And Recipes". Each feature dish is thoroughly 'kitchen cook friendly' in preparation and range from Beer-Battered Chile Rellenos (Santa Fe Bar and Grill); to Atole Pinon Hotcakes (Tecolote Cafe); to Basil Ice Cream (Blue Heron at Sunrise Springs); to Shrimp Veracruz (Mariscos Costa Azul). For gourmet quality meals that will please any palate and satisfy any appetite, "Santa Fe Flavors" is a highly recommended addition to personal, family, and community library cookbook collections!


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SANTA FE FLAVORSBest Restaurants and RecipesIN A CITY KNOWN FOR ITS FINE DINING, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable Santa Fe restaurants and offers recommendations on the best eateries and provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.More than fifty restaurants and recipes are included, with both celebrated and undiscovered chefs. RESTAURANTS FEATURED INCLUDE: Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.According to the Santa Fe Convention and Visitors Bureau, Santa Fe has more than 200 options for dining.In 2007, Santa Fe was ranked the number four top city in the United States and Canada by Travel + Leisure magazine.On average, Santa Fe attracts 1.2 to 1.4 million visitors annually, according to the Visitors Bureau. Santa Fe was chosen as one of America's Top 25 Destinations by TripAdvisor in 2008.Online marketing and promotions. Print and web advertising campaign. National broadcast and print publicity. Co-op available. During more than twenty years as a journalist, Anne Hillerman has worked as editorial page and arts editor for the Albuquerque Journal North and the Santa Fe New Mexican. She has been the Santa Fe restaurant reviewer for the Albuquerque Journal and Journal North since 2001. Her other books include The Insiders' Guide to Santa Fe and Children's Guide to Santa Fe. She is a director of Wordharvest Writers' Workshops and the Tony Hillerman Writers' Conference. She lives in Santa Fe.

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Eating for IBS: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy Review

Eating for IBS: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy
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If you have IBS, you MUST get this book. I have had IBS for 15 of my 31 years. I have spent time and effort reading about IBS, making food diaries charting how different foods make me feel. Most of the conclusions that have taken me years to find out on my own are in this book. I wish it had been given to me when I was 16. Most books give vague suggestions that don't help. IBS is treatable, but only with diet. Nothing else I've tried has worked. And I've tried everything. I always felt like I had some psychological problem that made me have these reactions to food, but it's clear I don't. I still experience stress, but nothing gives me an attack quicker than a glass of milk or a large plate of fried food. All of the suggestions that she makes are right in line with what it took me years to find out. I knew that I couldn't drink orange juice on an empty stomach, but I thought that was only relevant to me! To think, there are millions of others who could have benefitted from this same bit of knowledge. The diet is perfect for me. There are only a few other things that are different for me. First, I am able to eat yogurt (except not frozen yogurt) without added fruit without any problems. Second, I am very allergic to MSG ..., which means I have lots of trouble with soups (because of the MSG in the broth), frozen foods, salad dressings, many veggie burgers, and the like. Lastly, caffeine causes me no trouble in small quantities. Through the use of this book as a starting off point, a person with IBS can quickly find a new way of eating that will change their life for the better. I HIGHLY, HIGHLY, HIGHLY recommend this book. I am so happy it's been written. Hooray!


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IBS is one of our nation's most untalked-about ailments, but millions of people - mostly women - suffer from the debilitating condition, one that must be controlled primarily through diet. Contrary to what may sufferers believe, eating for IBS does not mean deprivation, never going to restaurants, boring food, or an unhealthily limited diet. It does mean cutting out such trigger foods as red meat, dairy, most fats, caffeine, alcohol, and insoluble fiber. Heather Van Vorous, who has suffered from IBS since age 9 and gradually learned how to control her IBS symptoms through dietary modifications, collects here 175 recipes she has created over 20 years. IBS sufferers will be thrilled to discover that they can enjoy traditional homestyle cooking, ethnic foods, rich desserts, snacks, and party foods - and don't have to cook weird or special meals for themselves while their families follow a "normal" diet. Eating with IBS will forever revolutionize the way people with IBS eat - and live.

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The Sophisticated Gourmet: Quick & Easy Recipes from a Renaissance Man Review

The Sophisticated Gourmet: Quick and Easy Recipes from a Renaissance Man
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I am very impressed by the range of dishes covered by Noel Tyl in this book. From pasta & sauces to duck and rabbit, Tyl not only provides recipes that are easy to follow but does so in every day language. Do you sometimes read a cookbook and have to look up the "chef speak" in order to understand it? You won't have to with this book - it's easy to follow and neatly laid out. Tyl uses ingredients that any of us can find in the supermarket or local store, so you won't have to make any trips to expensive gourmet markets (unless you want to!) Also, the cooking tips that he provides in the book's appendix are enough of a crash course to get you started on your way to impressing everyone with your culinary skills. This is one cookbook that deserves a space on everyone's bookshelf.

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The Sophisticated Gourmet features over one hundred tasty and health-conscious recipes for everyday meals, intimate dinners, or festive occasions. With Noel Tyl as your guide to the world of gourmet cooking and entertaining, you'll discover how to prepare fantastic first courses, grand dinners, delectable desserts, and even which wine to serve your guests.Sprinkled with colorful anecdotes, clever word play, and reminiscences from Noel's world travels, and topped off with helpful tips for culinary confidence, creativity, and efficiency, this cookbook is a feast of fabulous food and fun!

Get your autographed copy of Noel Tyl'sThe Sophisticated Gourmetwhile supplies last. Order now!



This is a Print-on-Demand title. Please allow an additional 2-3 days for delivery


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