Prevention's The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food Review

Prevention's The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food
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I love this book! It has so many yummy recipies that actually taste good! It also is very informative about preperation of foods It has been a great help to me in my quest for a healthier lifestyle. I use it all the time and they are recipies you can use everyday not just for parties. It's great, I really recommend this book!

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Here's the ultimate guide to wonderful food that's low in fat, high in nutrients and packed with flavor! It's like a complete cooking school-- all in one volume. Features: * 28 information-packed chapters * 450 homestyle recipes-- and hundreds of variations * 424 step-by-step illustrations * Health-boosting hints, tips and shortcuts * Favorite low-fat recipes from two dozen of the country's best chefs-- including Jacques Pepin, Charlie Trotter, Michel Richard, Jim Dodge, Jean-Louis Palladin and Emily Luchetti * "Is It Good for You?"-- the nutritional lowdown on eggs, white sugar, wine, liver, butter, white flour and more * Complete herb and spice primer

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The Moms' Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time Review

The Moms' Guide to Meal Makeovers:  Improving the Way Your Family Eats, One Meal at a Time
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These recipes are quick, easy, good, and best of all, a little more adventurous than your normal "family" cookbooks filled with chicken nuggets and pasta. I am not one to plan a week's meals ahead, and I love that I can open this book and find something great to make out of what I have on hand. I've made at least 15 of the recipes and every one was great. The prep time estimates seem to be pretty accurate. Our family in general likes things a little more spicy than most, so some recipes were a little bland but I just add a little more seasoning if that happens. I think they would probably be fine for most people, especially kids.
I think the authors are right on the mark with their advice on kids trying new foods, no "yuck!"s etc. Their philosophy is similar to our own house rules, and as a result my boys (3 and 7) are great eaters. I had the pleasure of meeting the authors at a bookstore signing, and I was very impressed with their knowledge, sensibility, and friendliness!

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For the legions of harried moms who have tossed in the dishtowel on cooking healthy meals (or any meals!), the easiest-ever guide for bringing super nutrition back to the kitchen. Getting dinner on the table night after night can be a challenge.So it's no surprise that busy moms often rely on fast food, takeout, and convenience meals like macaroni & cheese, chicken nuggets, and fries.The kids love it but the drawback is that little twinge of guilt moms feel every time they feed their family another not-so-healthy meal.At the end of the day, many children end up with a poor diet high in sugar, saturated fat, and calories … a major factor in the rising rates of obesity.Finally, here are realistic guidelines designed to give families a healthy meal makeover. The Moms lay out a 5-Step Meal Makeover Plan, explaining how to market good nutrition to kids, establish food rules, and make life easier in the kitchen.In The Best of the Bunch chapter they reveal which brands of kid convenience foods–hot dogs, frozen pizza, and more–are the best tasting and most nutritious ones out there.The Moms show how to stock a healthy pantry and whip up delicious anytime meals using pantry staples. They even serve up 120 reworked recipes for family favorites such as Fast-as-Boxed Macaroni & Cheese, Squishy Squash Lasagna, Cheesy Broccoli Soup, Sweet Potato Fries, and Chocolate Pudding with Toppers.

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Stewing in Texas: Recipes Sizzling in Texas History, A Cookbook War, and More Review

Stewing in Texas: Recipes Sizzling in Texas History, A Cookbook War, and More
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Compiled, organized and presented by Joan Liffring-Zug Bourret, Stewing In Texas: Recipes Sizzling In Texas History, A Cookbook War, And More is not just another regional recipe collection. Rather, along with showcasing recipes for more than 80 outstanding dishes ranging from Perfect Guacamole, King Ranch Chicken, and Texas Shrimp gumbo, to Texas Caviar, Classic Margarita, and Pioneer Jailhouse Chili, Stewing In Texas also present the story of how Penfield Press was sued by Cookbook Resources LLC and Judy Barbour (author of "Cowboy Chow") in 2001 for copyright violation. At issue were hundreds of thousands of dollar if the court judgment were to go against Bourret and Penfield Books. Fortunately their was Carol Blakely, a native Texan cook and culinary historian from Dallas whose outrage concerning the lawsuit led her to research hundreds of cookbooks which proved to be of substantial benefit to not only Penfield Books, but any church, school, or civic organization that publishes and sells compilation cookbooks. "Stewing In Texas" is both a great read and a great collection of palate pleasing, appetite satisfying, kitchen cook friendly recipes for any and all dining occasions!


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This 128-page volume tells the fascinating and often hilarious account of what happens when Penfield Press was sued in Texas on the copyrightability of recipes. Follow the story of the pending lawsuit through the eyes of Joan Liffring-Zug Bourret and the words of one extraordinary Texas district court judge for both dramatic reading and hearty laughter. A great source for the best historic recipes for classic Texas cooking.

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Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate Review

Diabetes Cooking for Everyone: 250 All-Natural, Low-Glycemic Recipes to Nourish and Rejuvenate
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Gelles has written a good cookbook with tasty recipes. The reviewer before based her review on the peek inside amazon provides, and unfortunately has based her review on a misconception. Gelles does provide a complete nutritional breakdown for each recipe, but oddly, it's in the back of the book starting on page 362. I don't know why the nutritional information wasn't put on each page with the recipe, one of my Mayo clinic cookbooks does this also, which I find inconvenient and thus my four stars.
It would be much easier to pick up the book, see a recipe, and have the nutritional information on the same page, rather than having to look it up in back. That being said, the recipes are good. I especially like the great shakes section, where she gives several spice mixes that are easy to mix and then shake on chicken or meat for different flavors. The recipes are well laid out, easy to read, the ingredients basic and easy to find in any grocery store.
Gelles also provides alternatives in most recipes to either reduce the fat or the protein. She also gives menu suggestions, such at serve this chicken with the past on page 232 and the tri color salad on page 141 (just an example, not sure of the actual page numbers)

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An award-winning cookbook author, professionally trained nutritionist, and type 2 diabetic, Carol Gelles combines gourmet flair with cutting-edge dietary knowledge in this essential, all-in-one diabetes cookbook. All 250 of the recipes in Diabetes Cooking for Everyone accommodate the dietary restrictions that accompany common diabetes complications by providing recipe variations for reducing fat and saturated fat, cholesterol, sodium, protein, or carbohydrates. Plus, each recipe has a GI rating for optimal nutrition and a list of diabetic exchanges to facilitate meal planning. These truly delicious yet easy-to-make dishes address the health needs of everyone with diabetes and nourish the entire family, too.

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The New Basics Cookbook Review

The New Basics Cookbook
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I never realized how much I enjoyed cooking until I got this book, shortly after its publication in 1989. I wanted something that had some real *basics* as well as some more adventurous dishes. I considered myself a reasonably proficient cook, but I was certainly no expert. I needed something that wouldn't talk down to me, but that also wasn't so complex that it would be easy to produce a failure. _The New Basics_ was just what I needed.
Several of the recipes have become staples: the Red Beans and Rice recipe is outstanding (although I do occasionally "spice it up" with some andouille sausage); the Black Bean Salad has made an appearance at many a potluck; I've used the Prosciutto and Mushroom Frittata frequently for brunch when I have overnight guests; Scalloped Ham and Potatoes makes a great late afternoon casual supper; I was making Garlic Mashed Potatoes before they got popular from the recipe in this book; Santa Fe Pork Stew is one of my "winter soups" that I make each year and freeze for lunches at the office. When preparing a menu for entertaining, I almost always choose one dish from this book.
While it's true I haven't tried each of the 875 recipes in this volume, I *have* tried at least 100, and I haven't had a single disaster. Yes, sometimes the ingredients list seems daunting, but this recipe collection is based on strong flavors, which usually means herbs and spices as well as top quality fresh ingredients. I find that if I take the time to read through the recipe, it's not nearly so complicated as it first looks -- and most of the ingredients can be gathered and measured before you ever begin to cook.
With over 2100 cookbooks in my collection, selecting the 10 or so I'd have on a desert island is no easy task, and my list changes from time to time. Other books may come and go, but _The New Basics Cookbook_ is *always* on my list.

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The Cancer Survivor's Guide: Foods That Help You Fight Back Review

The Cancer Survivor's Guide: Foods That Help You Fight Back
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I recently purchased "The Cancer Survivor's Guide" for a course I was taking at Whole Foods Market in Sacramento, CA. I do not have cancer. I do not plan to get cancer. But then again, nobody does. My beloved, healthy, sister Debora died in 2007 from virulent cancer. I don't wish it on anyone.
While I was a patient of John McDougall in Santa Rosa undergoing his ten day program,my sister Debora was eating the "Atkins Diet." Five years later, I am alive and thriving and Debora is buried in a cemetery nearby.
Don't let this happen to you or your loved one.
I now have a weekly share of a vegetable crop in a C.S.A. farm nearby. I loved the Cancer Project Class. The recipes in this book are great. We got a chance to make several of them during the four week class. The Mashed Grains and Cauliflower on (p168) tasted great with mushroom gravy on top. I enjoyed the Black Bean Chili on (p121). I went into ecstasy over the Raspberry Salad Dressing on (p151) used on our green salad. The Sweet and Sour Stirfry on (p200) was an excellent dish and I learned to cook my root vegetables such as carrots and celery first as they take longer.
I toasted my brown rice prior to cooking it and there is a recipe for that in this book.
Enjoy the Gingered Melon(so easy to make) on (p218) as a wonderful dessert. Of course the Chocolate Mousse on (p215) is a tempting treat as well.
Whether you are looking to revise conventional recipes(p67), plan healthy cancer fighting meals that will slow down the course of cancer in your body, or if you just enjoy the taste of a good Roasted Red Pepper Hummus(p113)this book has an approach to healthy eating that we all can live with and enjoy.


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The Cancer Survivor's Guide explains how foods influence the hormones that fuel cancer and how a dietary change to a low-fat, plant-based diet can be beneficial to anyone diagnosed with cancer. Each section describes specific nutrients and how they work in your body, which foods are the best sources, recommended recipes, and offers simple, practical steps you can take during the week to increase consumption of these foods. Includes over 60 pages of recipes for satisfying and flavorful meals to help implement the recommendations.

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Japanese Vegetarian Cooking: From Simple Soups to Sushi Review

Japanese Vegetarian Cooking: From Simple Soups to Sushi
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I strongly recomend this book not only to those that have always wanted to learn how to cook easy or elaborate japanese recipes, but also to the ones that want to know what is behind the food. And, of course, this book is a trasure for vegetarians and vegans out there, since it does not use any dairy. Every single recipe has an introduction to it that tells the story of it, the tradition, how and when is usually made in Japan. Other than that, the author writes a lot about japanese culture on food, especially vegetarian, of course; she describes a characteristic japanese meal and gives different menus, so we can serve one (or more) ourselves,from soup to salads, from pickles to sushi. The book also contain a very nice glossary of ingredients and tools, making it easy to understand all the recipes. Moreover, there are some addresses for ordering the ingredients through the mail. This book has all it's needed to prepare great japanese food!

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Healing With Whole Foods: Oriental Traditions and Modern Nutrition Review

Healing With Whole Foods: Oriental Traditions and Modern Nutrition
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You are going to love this one. It is clear, in depth, detailed, and a joy to read. It covers each food discussed with a comprehensive explanation of its energetic properties according to Oriental Medicine.
This book is what you need to make enlightened decisions about what to eat, when to eat it and what to combine in order to have a balanced and self-healing diet.
What I liked most about this reference work is that Pitchford doesn't seem to have an "axe to grind" or a new age philosophy to spout. He gives you the bottom line about food, how to prepare it, when to avoid it, how to evaluate it, how to use it to heal yourself or your patients. He doesn't ask you to believe, just to experiment and use your intelligence.
When you buy this book you will find yourself referring to it for years to come. Warning: You will probably end up giving it to someone you love, so get an extra copy for yourself.
I also recommend you check out Conscious Eating by Gabriel Cousens. It is a good companion to this one and presents a raw food Ayurvedic approach. Enjoy.

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Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History) Review

Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History)
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"Italian Cuisine" is one of those books that explores the deep cultural history of Italian Cooking. It covers the broad range of roman times to current times and the individual histories of food, preparation, presentation, and even the history of the fork. Full of knowledge, insights, and history, this book is not for casual reading, but for the cook seeking a deep knowledge of everyting Italian.

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Jay Kordich's Live Foods - Live Bodies Review

Jay Kordich's Live Foods - Live Bodies
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I don't know what the previous reviewer is talking about, but this book is beautiful, wonderful and incredibly informative. I love Jay Kordich and he speaks the truth -- as his book shows -- it's all about fresh foods and sensible eating. The recipes in the book are fantastic. This book is even better than his "Power of Juicing" book. A classic.

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Quick & Healthy Low-fat, Carb Conscious Cooking, 2nd Edition Review

Quick and Healthy Low-fat, Carb Conscious Cooking, 2nd Edition
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This cookbook, designed for those who don't have time to cook healthy meals, has many recipes with few ingredients that are quick cooking, low in fat, and taste great. The bonus is that ingredients in the book are familiar. You don't have to trot off to health food stores or specialty stores for a critical ingredient.

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Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry Review

Fork in the Trail: Mouthwatering Meals and Tempting Treats for the Backcountry
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A Fork in the Trail: mouthwatering meals and tempting treats for the backcountry
By Laurie Ann March
I have really enjoyed A Fork in the Trail even though I am not a hiker and am rarely in the backcountry. I do, however, have a boat, and the recipes in this book fit my needs as a boater to a T. There is not much space on our boat to store consumables, and in the moist environment at the marina or on the river does not lend itself to longevity for prepared dishes, so the use of dehydrated items and those that are easy to carry and take up little space in storage is perfect for me. I am very grateful to Laurie Ann March for doing the thinking part of meal planning for those long boat trips.
Even though it is winter, and boating season is a few months off, I did try a few recipes from this book. It is my policy to cook from every book I review, and A Ford in the Trail was no exception. I even rehydrated dehydrated items to achieve authenticity. I first prepared March's Salmon Cakes, and found the addition of mozzarella cheese brilliant. We enjoyed them immensely on a Lenten evening with sides of buttered noodles, and green beans. (I had to resort to a fast food restaurant to get the packets of mayonnaise, but the recipe was worth the effort) Of course, people who hike and people who boat collect additional packets of sauces and seasonings whenever possible anyway. March's Breakfast Bread Pudding was an ingenious use of powdered egg mix, and quite good. Prepared in my kitchen it was quite easy. I cannot attest to the outback oven method, but it does seem quite doable.
I do recommend this cookbook to anyone preparing to hit the trails or water this summer. You may want to experiment, as I have, before the season starts so you will have an idea of how the dishes come out.


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Inspired by foods from all over the world and the guiding principle of "if you wouldn't eat it at home, why eat it in the backcountry," Laurie Ann March has created over 200 lightweight, taste-tested recipes to turn an ordinary backcountry outing into a gourmet adventure. In addition to the recipes, March covers menu planning, recipe creation, and meal planning for families and larger groups. Color photograph insert.

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Dr. Gott's No Flour, No Sugar(TM) Cookbook Review

Dr. Gott's No Flour, No Sugar(TM) Cookbook
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I wasn't sure if I needed both books about the no sugar no flour diet. This book gives you recipes as well as info on the actual diet. You can skip the first book and just get this one and be just as informed.

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The Giant $7 a Meal Cookbook: 701 Inexpensive Meals the Whole Family Will Love Review

The Giant $7 a Meal Cookbook: 701 Inexpensive Meals the Whole Family Will Love
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Anyone with even a moderately-stocked pantry will be able to flip this book open and find a new way of using standard ingredients. While some recipes are already pretty much second nature to most cooks (i.e., breaded pork cutlets) it does feature some unique, creative twists to old favorites. This is a great handbook for anyone from a beginning chef to a budget-conscious gourmet. This book includes sections for bread, breakfast, appetizers (a great section!), poultry, beef, pork, vegetarian, side dishes, and dessert. Each is labeled with an approximate cost. Each cost seems reasonable to the products--as always, buying in bulk, on sale, etc. will help stay under budget.
A great cookbook to have in any budget-conscious chef's arsenal!


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Kids Cook 1-2-3 Review

Kids Cook 1-2-3
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Since I have and love Rozanne Gold's entire Cooking 1-2-3 series, so I got Kids Cook to keep my series complete. Let me say, this is a wonderful cookbook for kids or adults. The book does not condescend to aspiring young cooks, but offers lots of useful start up directions, and 1-2-3 simple recipes. For more experienced cooks, there are more easy to use, but flavors to think about recipes. I can't wait to try all of them.

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Dairy Hollow House Soup & Bread Cookbook Review

Dairy Hollow House Soup and Bread Cookbook
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This book is as fun to read as it is to cook from. Dragonwagon has a nice colloquial writing style and gives a lot of background on where each recipe comes from, trivia about the Ozarks and the inn she ran with her husband for many years.
Although this book does have a few pages focusing on breads and salads, the soup recipes (which make up about 75% of the book) are truly the shining stars here. The recipes are divided into chapters on chicken soups, fish soups, vegetable soups, bean soups, dairy soups, nut soups, and fruit/dessert soups. There is also a chapter devoted entirely to making the ultimate gumbo, and one on a very versatile "diet" soup. The majority of recipes fall into the vegetable/dairy/and bean soup categories - making this book quite suitable for vegetarians or people interested in cutting back on the amount of meat in their diets. She doesn't eat red meat, and you won't find any recipes that call for beef, pork, or lamb... although there are a couple of exceptions.
As other reviewers have mentioned, these recipes are all easily adaptable to what vegetables you already have in your refrigerator, though you will probably need to make regular trips to the store to stock up on fresh veggies if you intend to use this book often. The recipes call for lots of ingredients, but you can easily leave some out and still have a great tasting finished product. Many variations are given for each soup and some have ideas for using leftovers. Although she doesn't recommend it, bouillon cubes or canned stock could easily be substituted if you're short on time. However, if you ever wanted to learn how to make a great homemade stock, this is the place for it.
The recipes themselves are excellent and I have had fabulous results and many compliments when serving these soups to others. I highly recommend the Mexican-Style The Soup, Greek Navy Bean Soup, and Pea Soup Caraway Adelle. These soups are a wonderful way to save money and eat healthy while still pleasing your tastebuds.
The book has a nice design, but if you're looking for fancy photographs or art, you won't find them here.

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More from the Gluten-free Gourmet: Delicious Dining Without Wheat Review

More from the Gluten-free Gourmet: Delicious Dining Without Wheat
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Ms. Hagman's three Gluten-Free Gourmet cookbooks have been a godsend to me. Not only have I been happy with all of her recipes, but I have learned from her cookbooks how to experiment with various gluten-free flours to adapt favorite recipes to be "safe" for me on a more restricted diet. _More from the Gluten-Free Gourmet_ is Ms. Hagman's second book, and the first in which she offers recipes to be made in a bread machine. I would strongly recommend purchasing all three of her cookbooks, but if one only wants to buy - or to start with - one book, I feel that this would be the most helpful one. Enjoy!

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