Check Out The No-Salt, Lowest-Sodium Cookbook for $9.98

The No-Salt, Lowest-Sodium Cookbook Review

I have an older lady from my church who went into the hospital 2 years ago for congestive heart failure and while she was there I bought cute little "things" to entertain her, but tried to think of something more meaningful. This is one of the three books I bought for her by Donald Gazzanga and let me tell you it has been wonderful!!

Since my friend was already 90 and living alone, she was grateful, but confessed when I asked, that she hadn't attempted any of the recipes because they were just too darn complicated....Well neccesity is the MOTHER of INVENTION and I knew she needed to address her eating habits since that was her only recourse at her age & physical condition, so I got together a couple of more friends & perused the books and built a menu and instead of getting a dinner invitation where you show up and sit down and eat, we actually started having COOKING PARTIES...we choose recipes, buy ingredients, then 4-8 of us get together and all of us cook the meal together, that way EVERYONE can get an understanding of just how pervassive sodium is in the traditional persons diet and have some fellowship and bottom line...eat healthy & help my friend see just how simple and delicious eating healthy can be.

It has been a big success and we continue to get together regularly and do this together. My friend is 92, did I mention that I am only 44? It is never too early or too late to start eating healthy and taking care of your body.

I would HIGHLY recommend this for everyone, whether you have a health condition, like congestive heart failure or hypertension or weight issues or just want to feel better.

Thank you Donald you have created a great way for us to come together, have fun and be healthy!!

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• ISBN13: 9780312291648
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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Donald Gazzaniga, diagnosed with congestive heart failure, was on a waiting list for a heart transplantthe only effective medical treatment. Urged by his doctor to keep his sodium intake down under 1,500-2,000 mg. a day, Don headed for the kitchen and went to work. Aware that cutting table salt from your diet is the barest beginning of a true low-sodium menu, Don devised recipes that were 70% lower in sodium than those in other low-sodium cookbooks. The result? Dons name was removed from the transplant list; his doctors believe that his diet played a significant role. The No-Salt, Lowest-Sodium Cookbook contains: Hundreds of good-tasting, easy-to-make recipesA 28-day low-sodium menu planner Advice on finding low-sodium prepared foods, eating in restaurants, etc. Accurate sodium content of every ingredient and of the total servings Substitutes for high-sodium flavorings, and information on other taste-improving substances.

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Check Out Anjum's New Indian for $16.47

Anjum's New Indian Review

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"The Indian Nigella Lawson"
—Vogue

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Check Out The River Cottage Preserves Handbook for $12.81

The River Cottage Preserves Handbook Review

This is a great book for some basic recipes. I am a novice "canner" and this is not a begginer book. The layout is nice and I will be trying several of the recipes. If you want to be inspired to explore and think outside of simple cherry, raspberry, and strawberry jam, this is an excellent book.

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• ISBN13: 9781580081726
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends’ and neighbors’ gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium “Capers,”Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.

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Great Price Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Review

I received this fantastic cookbook today and read it cover to cover. It is filled with recipes that are articulated in a way that makes it easy, yet would lead guests to proclaim your genuis. The Blue Ribbon Restaurant in SoHo, NYC is famous for it's late nights, delicious, interesting food and Chef sightings.

The recipes have stories, pictures and step by step instructions that are easily followed. At times when an ingredient or a technique is used in a surprising way, like brown and white sugar on frizzled leeks, or Matzoh flour for extra crispiness on fried chicken, there is always a story of why it makes a difference. The "make ahead" or "will hold on the counter" tips are super helpful.

For the everyday cook, there are plenty of recipes to keep your family happy and fed, with a little twist; like Cripsy Cornish Game Hens and Really Good Brisket For the adventurous cook, you can't go wrong; their famous Marrow Bones with Oxtail Marmalade recipe is included in the book. You can really knock your guests socks off with these simple but impressive dishes.

Besides the great recipes and the "blue ribbon wisdom" snippets (that give great tips) I think what I loved most of all was the humility and thankfulness the Bromberg brothers showed when incorporating the personal stories about the Chef's, cooks, family and friends that were there along the way.

If you love to cook, this one is for you. I can't wait to begin making some of these dishes. This will be one of my most used cookbooks.

I also can't wait for my next trip back to NYC, for another late night at The Blue Ribbon on Sullivan! It's a welcoming place where "dinner" at 2am feels like 10pm, the place is so respectfully lively.

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• ISBN13: 9780307407948
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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When the first Blue Ribbon restaurant opened in 1992 in downtown Manhattan, it ushered in a new era in dining, one where reservations aren't taken and delicious food—dressed up or down—comes out of the same kitchen. On a menu suited to satisfy every craving, Herb Roasted Chicken with Lemon and Sage, a favorite with neighborhood regulars, shares equal billing with Beef Marrow Bones with Oxtail Marmalade, the late-night dish most often requested by the celebrity-chef crowd. After seventeen successful years, Bruce and Eric Bromberg, the brothers behind the now nine-restaurant Blue Ribbon phenomenon, share their secrets for exceptional American fare.


Bruce and Eric draw heavily on their childhood in suburban New Jersey as well as time spent cooking in France after college, translating these culinary influences into incredibly satisfying American home cooking that's a cut above in every way: Braised Beef Short Ribs with Succotash; a Blue Reuben sandwich made with chorizo, cheddar, and coleslaw; collard greens cooked quickly in browned butter; addictively crispy Northern Fried Chicken that gets its crunch from an ingenious yet simple matzoh-meal coating.


The brothers share insightful cooking tips in "Blue Ribbon Wisdom" boxes throughout the book. Learn when to use kosher salt versus regular table salt; how to make perfectly golden, crisp French fries at home; the secret behind truly creamy crème brûlée; even the neatest way possible to slice fresh corn kernels off the cob. From simple tricks of the trade to notes on improving cooking techniques, these invaluable insider hints can help home cooks elevate their everyday dishes.


Just as at their restaurants, Bromberg Bros. Blue Ribbon Cookbook covers all meals: snacks, appetizers, main courses, sides, desserts, breakfast, and sandwiches. This is the book to dip into no matter what time of day, no matter what you're in the mood for—whenever you want the very best home cooking possible.

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Check Out Going Solo in the Kitchen for $8.50

Going Solo in the Kitchen Review

ABOUT THE BOOK IN GENERAL:

Having spent most of my late teen and early young-adult life in a long-term relationship that I thought was leading to marriage, I failed to ever develop any real skills or strategies for cooking for myself or even grocery shopping for myself. After becoming single, at first I ate mostly fast/convenience food. I got sick of that pretty quickly though, and gradually advanced to higher-end forms of take-out. After a couple years I finally got sick of that too, and in my late twenties eventually found myself wandering aimlessly through grocery stores once or twice a week before inevitably settling for the usual: sushi, a box of granola/protein bars, peanut butter, and stacks of frozen dinners.

I asked for and received this book for Christmas last year hoping that it would inspire me to make a positive change in my life, in terms of learning to take time for myself, eating healthier, and just taking better care of myself in general. I actually didn't crack the book until this July (what can I say, change is a process), but since then my attitude towards food, my attitude towards myself, and my attitude regarding my single-ness have all begun to shift in very positive ways.

Why am I sharing all of this stuff about my life with you in a review for a cookbook? To make an important point: this was really a lot more than just a cookbook for me. It IS a great cookbook and if that's all you're looking for, you'll find hoards of unique and delicious recipes-for-one in here. But for me, it was way more than merely a book of recipes. It was actually an important source of inspiration and encouragement for me to finally start embracing my single-ness after all these years. The beginning part of this book was so incredibly helpful. It was like "starting all over from the beginning...for dummies." She even shared insights, tips, and encouragement for how to tackle grocery shopping when you're single.

Then there were all sorts of creative suggestions for ways to store ingredients in single-sized ready to use portions, info about what ingredients will keep and where in the fridge and for how long, suggestions for basic ingredients to always have on hand, all that stuff. And throughout all of this were anecdotes about the single life, pointing out the reasons singles usually give for not wanting to cook, describing what single people tend to do when they go to the grocery store (like run to the frozen food section), and, with an understanding for the reasons why we do what we do, she offers real support for the effort to try and do something differently for yourself. It works because it's coming from the perspective of someone who has been there. There's the voice of a strong independent woman here, who has gone through the transition from functioning in a relationship to functioning as a single, who has gone through the phases and has made these lifestyle changes herself. She heartens her fellow singles not to mope about and settle for eating take out or the same leftovers from a frozen casserole night after night, but to embrace their lives and their bodies in a spirit of self-care, and to have fun creating meals for themselves to savor and enjoy.

ABOUT THE RECIPES:

I have gone into such detail about the encouraging beginning part of the book you would think that's the bulk of it! It's really not at all, it's just something I wanted to say because the little bit she does offer here helped me a lot. Keeping it in perspective though, the Introduction is only 2 pages, and the "Getting Started" section is only 19 pages. The rest of the 300 pages is all recipes. All the ones I've tried make perfectly-sized portions for one person. And they have all been fabulous! I basically went through initially and turned down page corners for all the recipes I thought I would like, and now I go through at the start of each week, and pick out a few to try. I list the ingredients I need and then do my shopping. It's become a really easy system and it is actually kind of fun.

Also, I love the way she introduces recipes with suggestions for when to try them, like "this is a great dinner for a hot summer night" or "try this recipe on a night when you're so tired that even buying take-out is too much effort" (I did try that one and it was true, it really was that easy...and delicious).

I also really like the way she provides "variations" for each recipe. It helps me learn about incorporating different tastes, and it has encouraged me to start thinking outside the box a little bit, helping me to get more experimental with the recipes and not feeling like everything has to be so "by the book."

The variety of recipes is really amazing. Some of my favorite stuff is actually in the last section "Odds & Ends" which has great breakfast suggestions, amazing homemade drinks like a "Lime-Grenadine Cooler" (which I have made to impress friends, it's awesome), and all sorts of treasures that I have started incorporating on a regular basis.

I gave this book 5 stars, because I think it is that good and it deserves all 5 of them for its contribution to my life and to the life of singles everywhere. So far there has only been one recipe I didn't really care for, but that's okay, not everybody has the same tastes and you'll probably run into that with any cookbook. The only thing I had trouble with is that parts of it were actually not quite basic enough for me and sometimes her instructions for what to do in a recipe were a little beyond me...keep in mind though, I knew basically nothing going into this, so other normal people with standard cooking knowledge may not have this problem.

Also, there was one recipe that said it would take 15 minutes to make and it took me an hour. But I don't think she was including the time it took to prepare all the ingredients...or maybe I'm just slow because I have no idea what I'm doing so I'm being overly perfectionistic about it...I spent 15 minutes alone chopping away at the garlic and onions. Anyway, I definitely feel like I need to get another book to cover some more basic cooking 101. But the point is, I never would've even had the motivation or confidence to want to get such a book if it wasn't for this book. This book serves a different purpose, an important one, offering singles the information, tips, recipes, and encouragement to begin to WANT to cook for themselves, treating yourself like as if you are somebody important. You are! I think this is such a positive lifestyle change in term of learning to love and care for ourselves.

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• ISBN13: 9780375703935
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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Designed expressly for solo cooks, this supremely practical cookbook includesmore than 350 recipes for all occasions--plus tips on planning, shopping, andstoring and recycling food.

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Check Out Living the G.I. (Glycemic Index) Diet for $6.95

Living the G.I. (Glycemic Index) Diet Review

I've read both "The GI Diet" and "Living the GI Diet" by Rick Gallop. The basic principles of both books are the same as those of well-respected but more famous diets like The Zone, South Beach, Sugarbusters, The Sonoma Diet, etc. So why buy THIS one? Because Gallop's books stand out from the rest in their simplicity and practicality for the real everyday world.

Gallop breaks down a complex concept, the Glycemic Index, into an easy format that busy people can understand, remember easily, and apply. He gives you just enough background to explain the reasoning behind it, yet doesn't bog you down with a lot of complex physiology and scientific jargon. If you like research citations and supporting documentation, this book is probably too basic for you. But if you want to quickly grasp the concepts of a healthy, weight-reducing, sustainable diet, and immediately start applying them, this is the book you want.

Gallop's easy traffic-light system ranking foods incorporates not only the glycemic index, but fat and calories as well. This is important because some foods can have a low GI but still be unhealthy and cause weight gain, for example regular bacon - listed as red-light (avoid) in this book due to its high saturated fat and calorie content. His color-coded food list is very complete (see his website, [...], for a few additions), and all the thinking is done for you as to what foods are low-GI AND low-calorie AND healthy.

The many recipes in "Living the GI Diet" are innovative and tasty, yet use common ingredients and basic preparation methods...nothing requiring chef's training or a specialty grocery store. I like the fact that Gallop is in touch with reality when it comes to diet compliance - he even encourages "red-light" cheat days a couple of times a month, maximum. 90% diet compliance is acceptable, and if there are one or two things you just can't give up, you can continue to eat them and only marginally delay your weight loss. For me, those are peanut butter and dark chocolate, which I have about twice a week in very small portions. For others, it might be caffeinated coffee or an occasional beer. However, the proof that this way of eating is good for your body is in the fact that, after a few weeks on the GI diet, even one red-light meal will make you feel awful - tired, bloated, and almost sick - you know, the way you used to feel all the time & not even realize it! These effects naturally encourage you to stick to the diet.

The one thing I don't like about this book is the author's promotion of artificial sweeteners and fake "franken-foods", such as non-fat cream cheese, aspartame-sweetened yogurt, diet sodas & non-fat sour cream. I don't believe these lab-created concoctions are good for our bodies at all, and may even contribute to diseases. It's probably OK to use them in the short term Phase I (weight loss) portion of this diet when trying to cut calories, but it's best to wean off of them as much as possible once you reach your goal. When you get to Phase II (maintenance) where you can increase your calories a bit, I feel it's better to do it by switching to natural "good-fat" or whole-food products like canola/olive oil full-fat mayonnaise, low-fat plain yogurt sweetened with a dab of all-fruit jam, homemade frozen yogurt - substituting natural stevia for sugar, and the book's own recipe for yogurt cheese instead of non-fat sour cream. Natural stevia seems like a far healthier choice as a sugar substitute than chemical-laden Splenda or Equal. Try replacing diet sodas with home-brewed natural iced tea, now available in many exotic flavors. A small amount of full-fat strongly flavored cheese seems healthier than a bigger portion of non-fat cheese with artificial fillers. The author does mention some of these natural alternatives, but I feel he doesn't emphasize them enough as the better option over the fake "franken-foods".

With that minor change, the GI diet is definitely the way to go! Living The GI Diet represents the most widely accepted current evolution of nutritional theory. It takes only the good things we learned from the low-fat and low-carb crazes, incorporates the best medical advice that we have to date, and modifies the old USDA food pyramid to reflect updated knowledge of healthy eating. It synthesizes decades of researchers' hard-won experience and distills it down into one easy to follow, effective and sustainable plan. I highly recommend it!

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The easiest diet going is now even easier--and tastier. Off to an explosive start, The G.I. Diet quickly landed on New York Times and Wall Street Journal bestseller lists, and required five quick printings (for a total of 190,000 copies) to keep pace with demand after national publicity discovered the "Canadian miracle diet" (Woman's World). Now, continuing to build on the nutritional wisdom of the glycemic index, Rick Gallop follows up with the essential companion--a cookbook and strategy guide for living the G.I. Diet.

Organized around the simple, intuitive principle of green-, yellow-, and red-light foods--if you can follow a traffic light, you can follow this diet--Living the G.I. Diet gets right into the kitchen with 135 dishes that are as easy to prepare as they are unrecognizable as diet food. Grilled Pesto Salmon with Asparagus. Beef and Eggplant Chili. Garlic Shrimp Pasta. Thai Chicken Curry. Pork Tenderloin with Grainy Mustard and Chive Crust. Cinnamon French Toast. Florentine Frittata. And desserts: Baked Chocolate Mousse, Basmati Rice Pudding, Pecan Brownies--that's right, brownies.

In addition, the book spells out how to lose weight (Phase I) and maintain weight loss (Phase II); how to make G.I. eating a family affair; navigating holidays, restaurants, vacation eating; and exploring the psychological and emotional aspects of food and food cravings--everything you need to stay on this proven track.

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Great Price Martha Stewart's Baking Handbook

Martha Stewart's Baking Handbook Review

Yes, I mean what I say in the review title, corny as it may sound. I had never watched a Martha show or read a Martha magazine before receiving this book as a holiday gift. My baking experience was limited to the Toll House recipe on the back of the gold grocery store bag of chocolate chips. Then I moved from the big city, where great bakeries were an elevator ride away, to the mountains where the closest store required a 20+ mile drive. It was either Pillsbury dough tubes for life, or teach myself to bake. Within a year of receiving the book, I would have to agree with the reviewers who say it was like I went to pastry school. I just cannot believe how much I have learned and how much more I appreciate the art of baking -- honestly, until I had no choice but to learn, it was something I had never considered, but now I think we all owe it to ourselves to learn more about how our food comes together. When you compare what McDonald's calls a "turnover" to the real deal made with Martha's puff pastry, you will want to weep. The photos and explanations in the book made it easy even for a beginner like me. I cannot say enough good things about this book. As a final bonus, when the economy got worse, my baking skills have been helping me cut back on my grocery bill -- I can stock up on ingredients on sale or at the warehouse clubs -- I may pay one tenth the cost of retail for what I bake at home if I am careful, and the taste and quality are much better.

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• 416 pages

Product Overview

Every new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more.

This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.

Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion.


“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

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Check Out Weight Watchers New Complete Cookbook Momentum Program Edition for $13.83

Weight Watchers New Complete Cookbook Momentum Program Edition Review

I like this cookbook. I am on weight watchers and I need a good guide with tasty recipes to keep me on course. This book does the trick.

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• ISBN13: 9780470504918
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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The best recipes yet from America's most trusted weight-loss program-now updated with Weight Watchers Momentum Program

Eating well and losing weight have never been easier-or more delicious! This new Weight Watchers cookbook is packed with more than 500 fresh and flavorful recipes for every meal and virtually every occasion.

With countless cooking tips, helpful how-to's, and sixty color photographs, Weight Watchers New Complete Cookbook, Third Edition is the all-in-one kitchen resource you'll turn to again and again for great ideas and inspiration.

You'll find

• More than 500 healthy recipes, now updated to reflect the new Momentum program
• A brand-new holiday baking chapter, with recipes from around the world
• Points Plan values included for every recipe
• Handy recipe icons for quick facts about every recipe-including preparation time, spiciness, Points value, and more
• Complete nutritional information-including trans fats
• Valuable tips, substitutions, and great ideas for leftovers

Whether you're looking for a quick and easy weeknight dinner or something special to spice up a weekend brunch, you'll find a variety of recipes to choose from on every page. With choices ranging from classic comfort foods to zesty international dishes, boredom is never on the menu.

Throughout, Weight Watchers nutrition and cooking experts offer you simple, flexible ways to achieve your weight loss goals without giving up favorite foods. So get cooking today with Weight Watchers New Complete Cookbook, Third Edition-and enjoy!

Recipe Excerpts from Weight Watchers New Complete Cookbook, Momentum Program Edition

Herb-Crusted Red Snapper

Cheddar-Stuffed Buffalo Burgers

Bûche de Nöel

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Check Out Quinoa 365: The Everyday Superfood for $19.77

Quinoa 365: The Everyday Superfood Review

"Quinoa 365: The Everyday Superfood" is a quietly unassuming book that packs quite a punch. To say I was caught off guard by how much I enjoyed this book is an understatement. Every recipe I tried was a success. Authors Patricia Green and Carolyn Hemming provide you with an overall education on quinoa, along with exciting new ways to use this seed and truly bring it to life. The book is beautifully photographed, and a wide variety of recipes are included that show you how quinoa can be used as breakfast foods, snacks, salads, soups, in baking and for baby food.

To read my full review please visit [...]

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One of the world's healthiest foods, quinoa contains a perfect balance of all eight essential amino acids, and is a great source of protein, making it an increasingly popular food choice for those looking to incorporate 'superfoods' into their everyday diets. Gluten-free, wheat-free, and nutrient-packed, quinoa is ideal for those who are health-conscious, vegetarian, and/or physically active, as well as for those with gluten intolerance, wheat allergies, and other digestive disorders. But that's not all: You can eat quinoa guiltlessly knowing it's free of cholesterol and trans fats. In Quinoa 365 sisters Patricia Green and Carolyn Hemming show you how to use this miraculous superfood in all your favourite dishes.

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Great Price Vegetarian Cooking for Everyone

Vegetarian Cooking for Everyone Review

I am a vegetarian because I don't like meat - never have, never will. Recipes that simulate meat based recipes are completely unappealing to me. I love this book because the recipes are "real". I read a lot of the negative reviews that complained that it's not all about vegetables and *gasp* includes grains! UM - what the heck do you think real vegetarians eat? Surely it's not just veggie dogs, veggie burgers and a variety of soy based fake meat products.

This cookbook enables me to cook good food that non-vegetarians will eat as well and enjoy since I am the only one in my family and circle of friends who does not eat meat. The Lentil Minestrone is outstanding and the best I've tasted. My super picky 5 year old son loved the Lentil and caramelized onion croquettes. I have made the almond, pear upside down cake many times and have been begged for the recipe. So simple but delicious.

Yes there are some ingredients that you might not have on hand in some of the recipes but I haven't found any difficult to find yet either at our grocery store, the health food store or the local farmers market.

If you enjoy good food, like to cook and aren't afraid to try new ingredients, this is a great book. If you are looking for super simple recipes that you can make with the things you already have on hand - this book may not be for you. If you want recipes to replace the meat recipes that you love - this book is definitely not for you but then I'd question your need to be a vegetarian and how long your vegetarianism will last.

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• ISBN13: 9780767927475
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.

Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.

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Check Out The Pasta Bible: The Definitive Sourcebook, with over 1,000 Illustrations for $9.92

The Pasta Bible: The Definitive Sourcebook, with over 1,000 Illustrations Review

This book is an absolute MUST HAVE for any pasta kitchen. The book is sturdy. The pages are "thick" and seem to be spill resistant which is good as any cook will know.

It teaches you how to make different types of pasta (I mean from flour, eggs, etc!!) then it shows you how to add color, how to flavor it, etch.

Then you get recipes along with good step-by-step instructions on those as well

If you are looking for a good pasta making book - this is it!

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• ISBN13: 9780785819097
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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Every conceivable type of Italian pasta or Asian noodle is presented, and we mean every conceivable this comprehensive volume includes dried, fresh, gnocchi, dumplings and even chocolate pasta. Featuring step-by-step instructions for making and cutting fresh dough; recipes incorporating cheese, fish, meat, game and poultries; and homemade soups and sauces.  This book is a James Beard Cookbook Winner.

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Great Price Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients Review

Salads are one entrée I think I could live off of. There are just so many ways to make a salad that I think it is impossible to get sick of. Now don't get me wrong I am not a vegetarian, but I do love vegetables and I think in my past life I was a rabbit!


The book Simply Salads by Jennifer Chandler has become one of my favorite cookbooks. It has more than 100 delicious recipes all made from lettuce and a few easy-to-find ingredients. I love just how simple they are and that there is even recipes for salad dressings. Oh and many of the recipes even include adding meat!

Now I can prepare awesome salads both as side dishes and main entrees. I have even received compliments on how the salads look too good to eat! I also love to there are more than fifty different combinations of lettuces, packed in just the right size to choose from and experiment with! I think my favorite is the Balsamic Strawberry Salad, which is super easy and delicious! I highly recommend this book to anyone looking to add more "green" to their kitchen meals, even if you are not normally a lettuce eater!

I was given this book to review. This review is 100% my opinion and has not been edited or reviewed by anyone. I was not compensated in any other way for this product review.

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• ISBN13: 9781401603205
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:

• Mandarin Chicken Salad with Toasted Sesame Vinaigrette
• Classic Caesar Salad with Herb Croutons
• Spinach Salad with Roasted Cherry Tomatoes

Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.

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Check Out Every Step in Canning

Every Step in Canning Review

This is the everything you need to know guide about canning. If your looking for great tips and recipes here is the book for you!!

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Every Step in Canning
by
Grace Viall Gray

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Check Out Modern-Day Macrobiotics: Transform Your Diet and Feed Your Mind, Body and Spirit for $11.94

Modern-Day Macrobiotics: Transform Your Diet and Feed Your Mind, Body and Spirit Review

I purchased this book after my doctor recommended I look into a macrobiotic diet to help balance my hormones. I spent time at a macrobiotic restaurant that has a small collection of books that they sell first, browsing through the various options. This one really jumped out at me, for a couple of reasons:

1) I did not grow up cooking American or European food. I learned how to cook based on Indian cuisine, and that is the type of food my family and I eat at home most of the time. This book teaches you the principles of macrobiotic cooking in such a way that you can adopt it to whatever cuisine is most familiar and comfortable for you. It's made it easier for me to adapt to this way of eating, since the flavor of my food is satisfying, but the content of it is better for me.

2) I liked out way information about macrobiotics was presented. The layout of the information is very clean and easy to understand. Symbols for the different qualities of food make it easy to remember the principles, and it's much easier to absorb the material when you don't have to read textbook-like pages.

3) The pictures of the food are appealing. At the end of the day, it's a cookbook and I want to feel like the food I make is going to be appetizing and presentable.

4) Simon Brown's writing style is educational, warm and inviting. I think anyone who reads this book as an introduction to macrobiotics will get a good start, and will certainly learn enough to be dangerous.

I'm really happy I got it, and I'm even happier that I am using the principles and recipes in the book. My husband is eating this way with me, and he's not going hungry, and neither am I. In fact, I started feeling better after 3 days, which is so encouraging. I think this is a must read for anyone who wants to learn the principles of macrobiotics and wants a simple way to enhance their diet, especially if you don't want to feel pressured or overwhelmed or intimidated.

Enjoy!

P.S. The Noodles recipe is awesome!

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• ISBN13: 9781556436437
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

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A macrobiotic diet is beneficial not just physically, but spiritually and emotionally. Consisting of nuts, grains, vegetables, and other foods that are primarily whole, living, and unprocessed, it combines foods in a way that balances the body’s energies. Modern-Day Macrobiotics is both a cookbook and a practical guide to understanding and adopting a macrobiotic lifestyle. Along with menus and complete eating plans – including a one-day tone-up, three-day detox, ten-day regeneration diet, and four-month healing diet – it helps readers tailor a diet to their specific needs. Nearly 80 recipes cover every meal of the day, including dessert, and are tagged with icons indicating what types of energy the dish imparts. Colorful reference charts help readers find useful information at a glance. Health benefits; buying and storing ingredients; shortcuts and ten-minute meals; and ordering in restaurants are also covered. Luscious, full-color photographs capture the vibrant flavors of this healthy, delicious diet.

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Great Price Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Making Artisan Gelato: 45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home Review

My latest try from this wonderful book was the Pink Peppercorn Gelato. Yes. Really. And it was ab.so.lute.ly superb! (I also drizzled a VERY small spoonful, perhaps a half teaspoon, of chocolate-infused Balsamic vinegar over the top. [Yes. Really. Source: Fustini's in Traverse City, MI]) The entire book is excellent -- the measurements are correct, techniques easy to follow, and the results... delicious. BUY THIS BOOK AND SURPRISE SOMEONE YOU LOVE!

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The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker.

Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market.

From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare. 

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Great Price Cakes to Inspire and Desire

Cakes to Inspire and Desire Review

I am so glad I purchased this book! I can already bake a delicious cake, but now I am trying to learn how to make them beautiful too and this book fits this need perfectly. While the beginning of the book does give a few recipes and give advice on how many portions you get with different sized cakes, the bulk of it focuses on the decorating. And what fantastic designs! There is a very detailed section on making cake jewelry- think beaded toppers, cake fountains, tiaras and the like. Great ideas to make a cake very one-of a kind. The different cake designs run the gamut from art nouveau to pop art, ethnic designs inspired by India and Greece, nature based themes like falling leaves, flowers, and water, and cakes with a musical theme- even one for a wine connoisseur. Each of the designs has very detailed instructions, as well as suggestions for doing smaller cakes or making the design your own. There are plenty of different color schemes too- from all white cakes with pale beaded jewelry, to colorful topsy turvy cakes, to the serene feeling of the mosaic inspired sparkling fish cake.
While these cakes are very detailed, the explicit instructions make a "newbie" such as myself feel confident enough to try them. There is also so much in this book that even an experienced decorator should find much to inspire them.

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• ISBN13: 9780715324974
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Product Overview

*Written by a popular and experienced cake designer

*Range of techniques and skill levels ensures broad appeal

*Lindy's other best-selling titles include Celebrate with a Cake (28,000 copies sold) and Party Animal Cakes (20,000 copies sold)

Readers will discover a collection of 15 truly inspirational and deceptively simple celebratory cakes, each with a modern and distinctive finish. Lavish colour photographs display a unique variety of traditional and contemporary styles from florals and frills to stripes and beadwork. Each cake is accompanied by exquisite mini-cakes to put a creative twist on the main theme, or to make as an alternative when time is short. Chapters are divided by shape, showing how a simple square or round design can be the basis for the most desirable of cakes.

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Great Price The Oxford Companion to Wine, 3rd Edition

The Oxford Companion to Wine, 3rd Edition Review

I have only had this book for a few weeks now, but it has already really come in handy. Whenever you get a new wine from a new area, you can quickly look up factoids and info. It really makes drinking new wines more enjoyable to know some info about what you are getting.

Understand though, that this is essentially an encylcopedia/reference book, not something you would sit around and read casually (unless you read Encyclopedias casually).

The book also contains some nice regional information with maps, so some of the more obscure new world wines become more accessible with this book in hand.

Finally, this is an excellent gift for any wine lover...they will certainly get use and enjoyment out of it.

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Product Overview

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine offers almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine. Tracing the consumption and production from the ancient world to the present day, the Companion is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.

Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.

Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this Companion is unlike any other wine book, offering an understanding of wine in its many wider contexts - notably historical, cultural, geographic, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.

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