Great Price The Complete Book of Pasta and Noodles

The Complete Book of Pasta and Noodles Review

This is a great cookbook in general, and really thorough regarding homemade pasta & accompanying sauces. It's just what I expected from the editors of Cook's Illustrated magazine (which I'm also a fan of). The recipes are well tested & there's plenty of information regarding how the writers arrived at the given recipes (results sought, different results with different products, etc.). This enables the reader to adjust to taste. Most cookbooks don't offer so much information. Cook's Illustrated, & all its ancillary products, are for cooks who are interested in culinary science as well as the art of cooking. I can't imagine a better pasta book.

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How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)

One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.

The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."

"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers.


From the Hardcover edition.

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Great Price Steak: One Man's Search for the World's Tastiest Piece of Beef

Steak: One Man's Search for the World's Tastiest Piece of Beef Review

Should you be judging this book by its cover, you would be expecting to find scores of recipes using steak as the protagonist. Leafing through its pages, you'll find none. This book is not about cooking.

You may get discouraged by the nearly three hundred pages of what appears to be dry text unbroken by recipes, sidebars or illustrations. But read the first sentence and you are so hooked with this book that it is hard to put aside.

The writing is superb, entertaining, witty and most enjoyable, and each chapter is filled with dozens of stories and fascinating descriptions about and related to steak. The writer takes the reader on a journey through seven countries, exploring their beef and particularly their steak. The stories run like a river runs - smoothly flowing through varied landscapes with a surprise at every bend. Well-researched culinary history is sprinkled throughout.

This book reads almost like a novel. I think even a strict vegetarian or dedicated vegan would enjoy it. This is delicious reading for anyone - and the perfect gift for the devoted beef aficionado.

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The definitive book on steak has never been written-until now

"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate.

Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.

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Great Price Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine Review

I've been a fan of Bayless's restaurants for years and this cookbook is nothing short of amazing. Some reviewers have complained that his recipes are overly complicated, and while that may be true of some recipes, it's worth noting that a lot of his entree recipes are useful starting points and he often includes variations at the end of each one. I haven't had anything bad from this cookbook. It is one of my top three cookbooks and one that has generated countless family dinners and midnight snacks. His chilaquile recipe kept me going through grad school and has been passed along to all my grad school friends and their families.

Bayless's desserts are sadly under-appreciated. I encourage anyone who buys this book to make the Tropical Mango Trifle and Chocolate Pecan Pie. I've been making both for years now and people always ask for the recipe. My boyfriend, who is from the south and has already eaten more pecan pie than I ever will in my lifetime, instantly declared the Chocolate Pecan Pie the best version of pecan pie he has ever had and insists that we keep a few mini pies in the freezer "for emergencies."

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• Condition: USED - Very Good
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BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.

In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.

Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

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Great Price The Beer Book

The Beer Book Review

This guide has more than just a listing of breweries by country and geographical areas: it has guides on what glassware to use, vignettes on famous breweries, beer tour guides, guides to beer styles, beer and food pairings, etc. Although craft beer is the major focus, the book does not slam major breweries as the collaborators do not want to turn away readers. This helps get more into craft beer! Some breweries have four featured beers and others have two which kind of shows which craft breweries the authors really dig. (or were there space considerations?) Beer geeks will be happy to see craft breweries like 3 Floyds, Russian River, Nogne, Mikkeller, Troegs, Portsmouth, Alesmith, Descutes and others are listed among the hundreds of breweries featured. There is a section in the back for tasting notes. But the book seems more like a coffee table fixture than one I'd carry to the stores, tastings or beer events. The illustrations are bright, vivid, and easy to peruse.
I have to hen peck to list small changes I see needed: put Paulaner in section of German breweries, take Ireland out of "British Isles," add Dark Star to the list of UK breweries, and keep cranking out this book every few years!

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• Condition: New
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The world-wide interest in good beer is on the rise, and with it comes a thirst for more knowledge on the subject. The Beer Book offers a wealth of information on all aspects of beer, from its history to popular styles to brewing techniques. This a new generation of beer guide that follows in the large footsteps of Michael Jackson's authoritative title from DK, Ultimate Beer.

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Great Price 5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes

5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes Review

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Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.

The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.

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Great Price Best Food Writing 2009

Best Food Writing 2009 Review

Honestly, I had never even heard of this book series before, but I am desperately trying to improve my writing, and on a whim picked up this book. I can honestly say, I really enjoyed this book. It contains a nice variety of essays and writings from a wide range of food writing. At times I was salivating over food being described, other times I was laughing at out at the descriptions of potlucks in the midwest making their way snaking across a room. You can read about the adventures of brining illegal cheese (meaning cheese made with raw milk) into the US, and so much more.

There are many different essays in this book varying in length so if you want to read for a few pages, or longer your appetite will be satisfied. It was wonderful to have all these food writing assembled into one book cover. I know I will be seeking out more from some of my favorite writers. I highly recommend those who love to read about food to pick this book up, you will imagine, salivate, and even chuckle as you read this book.

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Best Food Writing 2009 authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars cooking up everything from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again.

As in previous editions, Best Food Writing 2009 will include top-notch writers like Colman Andrews, Anthony Bourdain, Frank Bruni, Bill Buford, Madhur Jaffrey, Ruth Reichl, Raymond Sokolov, Calvin Trillin, Alice Waters, and many others.

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Great Price Growing Gourmet and Medicinal Mushrooms

Growing Gourmet and Medicinal Mushrooms Review

I've just begun reading this book. I've read the first 3 chapters of the third edition. I am enjoying it because it is clearly written. The scientific information is well explained. The explanations are illustrated when appropriate. Black and white as well as glossy color photos compliment the text.

The table of contents, bibliography, and photo/illustration credits are well organized and clear.

The author, Paul Stamets, is working with researchers on how mushrooms can address TB. You may want to look at the web site: [...] to learn more. Dr. Scott Fanzblau, I believe, is the head of lab for this research.

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In this manual for utilizing mushrooms through the 21st century, Paul Stamets provides a detailed growth parameters for 25 mushrooms species, mycological landscaping, state-of-the-art production techniques for home and commercial cultivation, plus more.

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Check Out Foods: Experimental Perspectives (6th Edition) for $69.93

Foods: Experimental Perspectives (6th Edition) Review

I found this to be an interesting and useful book for a cook outside of the professional cooking arena. It seems like a sound textbook, but I used it independently. I have paired this thick tome with the thin The Science of Cooking for what seems to me to be a nearly perfect pairing. Barham hits from the science side, you really understand what's happening physically, and McWilliams comes in from the culinary side tackling the same issues. Solid science and good cooking.

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Capturing the most recent research in food science and technology, this book focuses on the science underlying all aspects of food–including the principles that determine safe storage, handling, and preparation.

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Check Out More of America's Most Wanted Recipes: More Than 200 Simple and Delicious Secret Restaurant Recipes--All for or Less! for $8.17

More of America's Most Wanted Recipes: More Than 200 Simple and Delicious Secret Restaurant Recipes--All for or Less! Review

This cookbook brings recipes from popular restaurants to the cooks at home. Ron Douglas says they are under , but sometimes that is a serving per person.
For some the introductory sections can be confusing; one is titled Time saving ideas and another Cost-cutting ideas. So in 4 pages you'll be told to go to a butcher and go to a large warehouse to buy meat. To cut costs get a whole chicken and cut it up, but then to save time spend the extra money on bagged prepared salad greens - certainly less time to cut up than a chicken. After reading this some people might not know what to do?
There are some very good recipes in here, including a baked corned beef brisket, good and different from the usual use of briskets for corned beef and cabbage. Probably the 2 most famous recipes included are Outback Steakhouse's bloomin' onion and Pepperidge Farm's Milano cookies.
Included are recipes from A&W, Applebee's, Benihana, Chi-chi's, Chili's, Olive Garden, Red Lobster, Macaroni Grill and Sonic Drive-in among others.

These are not the easiest recipes in the world to make, but a cook of average ability could do them. Many are fried or cooked in oil, but they are taste proven and not impossible to make.

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New York Times bestselling author Ron Douglas reveals even more copycat recipes from your family’s favorite restaurants——all for or less!

In his blockbuster New York Times bestselling cookbook, America’s Most Wanted Recipes, Ron Douglas proved that you don’t need to break the bank or even leave your house to enjoy the meals you love most. With his copycat recipes from the most popular chain restaurants across America—including The Cheesecake Factory, KFC, Olive Garden, P.F. Chang’s, Red Lobster, Outback Steakhouse, and many more—your family can have these meals "on demand" from your very own kitchen.

Now, Ron gives readers even more delicious, time-saving, and easy-to-make restaurant recipes—and he guarantees that they’ll all cost or less. Eating on a budget has never been easier. These best-kept secrets will save you thousands of dollars a year and put delicious meals on the table that the whole family will enjoy.

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Great Price Cod: A Biography of the Fish that Changed the World

Cod: A Biography of the Fish that Changed the World Review

I've read that navies and explorers survived off the flesh of sea turtles and seals. Towns and economies developed over whales and whaling.

But, according to Mark Kurlansky, the "cod" fisheries (there are more than one species) were influential in maintaining the Caribbean slave trade, were a major basis of commerce and livelihood for hundreds of thousands in the western European countries, as well as Iceland, Canada, and the United States, and fed the world with a cheap and easily transported and stored protein - salted cod.

Kurlansky explores this topic in Cod: A Biography of the Fish That Changed the World.

In many regions, cod went from an "inexhaustible" resource to one missing from the landscape. For example,

"Canadian cod was not yet biologically extinct, but it was commercially extinct - so rare that it could no longer be considered commercially viable. Just three years short of the 500-year anniversary of the reports of Cabot's men scooping up cod in baskets, it was over. Fishermen had caught them all" (p. 186).

Kurlansky tells this tale from the beginning, starting with the discovery of huge schools of large fish, and the development and refinement of an industry to exploit this resource. You'll get a visual taste of this exploitation in The End of the Line.

My edition (Penguin Books) apparently won a "James Beard Award." I assume this is because of the cod recipes scattered throughout the text, all from a 500 year stretch.

Visit the Monterey Bay Aquarium's site for information on their Seafood Watch program. Only purchase seafood from sustainable sources!

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A delightful romp through history with all its economic forces laid bare, Cod is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly?

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Check Out The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments for $8.91

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments Review

My wife and I have a Cuisinart ice cream maker that we use regularly for both personal desserts and when we have guest over to enjoy. I am always looking for a new ice cream book that has a few outstanding recipes. We have worked our way through most of a Williams Sonoma book and a gelato book I came across somewhere that had some fun recipes.
I found this book on Amazon and can't rave enough about it. It gives very good instructions in the first section on how to get the basics right like making a nice custard for your ice cream base, it goes over ingredients and then it gets to the fun stuff! This is a book that will satisfy both folks who are just starting to make ice cream and those that have been doing it for years.
I suggest trying the fresh peach, the rocky road, the cheesecake and a few of the berry recipes just to get your feet wet. After you get going you really won't want to stop trying the many recipes unless you find your belt is getting a little tight. I like that the author isn't afraid to be creative and uses ingredients like sour cream, beer (like Guinness Stout), tea and whiskey just to name a few.
I would not hesitate to get this book but please remember not to be afraid to experiment on your own too. Enjoy!

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Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more.

With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.


From the Hardcover edition.

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Great Price The Hour: A Cocktail Manifesto

The Hour: A Cocktail Manifesto Review

What an entertaining read! If you enjoy a good cocktail, and the ritual of mixing a drink and sharing them with friends then you will enjoy this book. I borrowed a copy from the library, but I will definitely be buying a few copies to give as gifts this holiday season. The author has a great satirical style, but also conveys the magical transition from workday stress to fellowship with friends and loved ones with a little help from "the sovereign solvent".

cheers

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One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink — properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll — warning: this book is not for rum drinkers. DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.

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Check Out The 80/10/10 Diet for $18.77

The 80/10/10 Diet Review

This book is absolutely the best in this field. Written by the recognized authority on raw vegan diet, this book provides you with simple and comprehensive nutritional system. 80-10-10 (or 811 abbreviation) refers to caloro nutrients: 80% of our calories consumed should come from carbohydrates, less than 10% from fats, and less than 10% from protein.
The recommended nutritional system will provide you with more energy, better health, and simplify your lifestyle. Cannot recommend high enough.

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After more than 5 years of intensive work the definitive guide to the 80/10/10 Diet is here! Get your hands on the latest book by Dr. Douglas Graham, The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your Life One Luscious Bite at a Time. If you have struggled with staying raw, would like to lose weight, or change your life for the better, look no further than this groundbreaking book.

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Check Out Making & Using Dried Foods for $9.41

Making & Using Dried Foods Review

I bought this book soon after buying my dehydrator. Being new to dehydrating and preserving food in general, I wanted a little more in depth guide than the instruction manual to my dehydrator. This book fits the bill. It is very well written with easy to understand/follow directions. ( I mention this because I have a little one and can sometimes be a little scatter brained) It covers fruits, vegetables, herbs, jerky and much more. Includes many recipes that look pretty good and I will definitely try some in the future. It also gives advice on choosing a dehydrator. Having a newborn I was interested in the chapters on making your own baby food. Definitely recommend.

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Step-by-step instructions for drying almost everything with or without a commercial dehydrator. Includes more than 200 delicious recipes using dried foods.

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Great Price Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers

Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers Review

Venezuelan-American cookbook author Terry Hope Romero (Veganomicon: The Ultimate Vegan Cookbook) makes Latin food vegan-friendly in Viva Vegan! This collection of 200 vegan recipes includes offerings from Mexico, Central and South America, and the Caribbean. You'll find updated favorites like tostones and mofongo (Puerto Rico), stuffed arepas (Venezuela and Colombia), tamales and tortas (Mexico), ropa vieja (Cuba), ceviche (Peru), and more.

If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.


Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations. You'll find animal-free versions of staples like dulce de leche, chicharrones (instead of deep-fried pork rinds, Romero uses Chinese-style tofu; I would imagine that tofu skins would also crisp up nicely), masa dough (using vegan margarine and vegan shortening to replace the lard used in traditional tamales), and chorizo (there's an included recipe for seitan chorizo, but Field Roast makes a very good (and spicy) chipotle vegan sausage that could be substituted). If you don't live in a city with a large Hispanic population, some of the items such as guava paste, masa harina and cleaned corn husks for tamales, frozen yuca chunks, and aji panca paste may be difficult to find.

I loved the recipes I tried: the very Spanish Swiss chard with raisins and capers was fantastic! I substituted kale for the chard and golden raisins for the dark raisins and increased the fruit to ½ cup. Absolutely delicious! The oil crisps the garlic and coats the greens (I reduced the oil to 1 tablespoon), and the capers add a delightfully salty tang that contrasts beautifully with the raisins' sweetness.


My second attempt was the sweet and nutty roasted stuffed plantains. They were divine, filled with a sweet-salty combo of sea salt, brown sugar, and walnuts (I'm vegetarian, not vegan, so I used a sprinkle of queso fresco during the last few minutes of cooking). Make sure if you're roasting plantains (as opposed to frying, which works better with unripe green plantains) that their peels are almost completely black; if your plantains aren't fully ripe, they won't soften up as you bake them (lesson learned!).

Like most vegan cookbooks, Viva Vegan! relies heavily on soy and wheat meat substitutes, including tofu, TVP, soy creamer / soymilk and seitan. If you're allergic to soy or wheat, there are plenty of wonderful veggie and grain-based dishes like gallo pinto, red beans with Dominican-style sazón, potato-chickpea enchiladas, and spicy tortilla casserole with roasted poblanos that you can enjoy.


To help you wash down your newly-veganified Latin cuisine, the author provides recipes for sangria, michelada (ice-spiked beer, lime, salt and hot sauce), and the ubiquitous mojito. Sweet endings include pineapple-raisin sweet tamales (the fruit is worked into the dough), deep-fried churros con chocolate, and tropically-inspired gems such as majarete (sweet coconut corn pudding), dulce de batata, papaya-lime sorbet and sweet corn ice cream.

The verdict: Viva Vegan! is a great addition to any kitchen and a great way to add a little "sabor latino" to your next meal!

(Review copy courtesy of Da Capo Lifelong Books)

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• ISBN13: 9780738212739
• 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

As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World, Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero’s enthusiasm for her culture shines through every recipe.

Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics—how to make the perfect tamale, salsa to complement any dish, and beans from scratch—plus special treats like flan, churros, and more.

Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.

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Check Out Weight Watchers 5 Ingredient 15 Minute Cookbook (2nd Edition) (Weight Watchers Cookbook Series)

Weight Watchers 5 Ingredient 15 Minute Cookbook (2nd Edition) (Weight Watchers Cookbook Series) Review

First off, I rarely leave reviews for anything and I'm NOT a weight watchers follower. I don't even know what the points mean.. I was mostly drawn in by the quick recipes with few ingredients..

I'm a mom and newlywed and after the endless nights of spaghetti and takeout and trying all these amazing recipes I found online and failing miserably I picked up this cookbook as summer was approaching so healthy meals sounded great. I must say I have been living off this cookbook the last week! Everything I have cooked has turned out amazing and not to mention delicious and fulfilling. Even my husband loved the meals and didn't believe me when I said I found them in a Weight Watchers cookbook!!! Love it! Just wish I could find more quick and easy recipes out there that turn out so well!!!

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Product Overview

200 All-New Kitchen Tested Recipes!
72 top-rated mouthwatering menus with POINTS values of 7 or less
No-stress shopping list and easy-to-follow step-by-step instructions included with every recipe
Weight Watcher POINTS values and complete nutritional analyses for all recipes

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Great Price The Blood Pressure Miracle

The Blood Pressure Miracle Review

Skeptical b/c book did not have any research studies supporting in back, however, Frank does cite studies in the reading. And being a health/fitness professional, I approve the credibility of the content. The table of contents reveals many new and novel ways to reduce blood pressure. I love how he advocates exercise and healthy eating. The newest things or things I knew of, but he provided new insights were quinoa and other herbs. Quinoa is a very healthy grain, being it's the only complete protein grain AND it is gluten-free. It is also rich in B-vitamins, which definitely aid in reducing BP. I do think he missed a few big ones though that should be mentioned as reducing BP significantly. The king to me is watermelon. I've read of watermelon containing lycopene, citrulline malate (precursor to boosting nitric oxide production), 90% water meaning it's a natural diuretic and it is chuck full of potassium and other vitamins. Not to mention, I heard even the seeds have this substance called cucurbocitrin, which has a blood pressure lowering effect. Other than this, the book is fantastic. Very practical and down to earth. I like the natural holistic approach to reducing BP and am glad I bought the book. It will be a great reference to remind myself of the positive natural ways to reduce BP.

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Product Overview

The Blood Pressure Miracle is a unique, all-natural system for lowering your blood pressure that is not based on a single approach such as stress reduction, or herbs or special foods or exercise. It’s actually a combination of methods that have been scientifically proven to work, complied into one comprehensive lifestyle program. You will be surprised at how many options you have: Simple lifestyle changes, inexpensive natural supplements and even regular foods you can buy at your local grocery store have all been proven to improve heart health and reduce blood pressure. When you combine these strategies all together as in The Blood Pressure Miracle, the results are multiplied (and it probably explains why, if you tried a single natural remedy in the past, it did very little or nothing at all).

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Check Out The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition for $22.95

The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition Review

This is my very favorite cookbook! Every recipe I have tried has come out absolutely delicious! I love that the recipes are not just allergen-free versions of common recipes, but most of them are totally new dishes. The recipes are easy to follow. They are also healthy! We have been GFCF for over a year now, so the ingredients called for are things I now keep in my kitchen. I would recommend this book to anyone with food sensitivities. I should also add that the information about food allergies is excellent! It is very easy to understand and covers the topic thoroughly without being too detailed.

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Product Overview

The Whole Life Nutrition Cookbook offers readers and foods lovers a new and in-depth look at foods found in their whole form and how to prepare them. Learn to prepare foods that promote optimal health, decrease inflammation, prevent disease, and energize your body. There are over 200 delicious, nourishing recipes in this cookbook that will delight your taste buds and satisfy your soul.

The Whole Life Nutrition Cookbook includes:
Evidence-based information on whole foods
Information on food sensitivities, including ways to adapt recipes with gluten, dairy, eggs, or soy
A complete guide to stocking your whole foods pantry
Sweet and savory whole grain baked goods that are gluten, dairy, egg, and soy-free
Scrumptious vegetarian recipes along with delicious fish, poultry, and meat recipes
A schedule for introducing solid foods to infants
A proven 28-day elimination and detoxification diet

The Whole Life Nutrition Cookbook provides a diverse array of recipes for every taste bud and eating style. Recipes include Minty Green Smoothie, Sweet Rice Cereal, Root Vegetable Pancakes, Easy Gluten-Free Biscuits, Orange Currant Millet Bread, Quinoa Zucchini Bread, Fall Pinto Bean and Yam Soup, Creamy Butternut Squash Soup, Turkey and Wild Rice Soup, Raw Sauerkraut, Autumn Harvest Salad, Braised Kale with Garlic and Ginger, Curried Vegetables, Buckwheat Soba Noodle Salad, Thai Fried Rice, Coconut Quinoa Pilaf, Spinach and Tofu Enchiladas with Spicy Ancho Chili Sauce, Tempeh Fajitas, Lentil and Spinach Dal, Sunny Sunflower Seed Burgers, Spiced Citrus Salmon, Coconut Lime Chicken, Lemon Blueberry Pudding, Chewy Chocolate Chip Cookies, Raw Chocolate Hazelnut Brownies, Zesty Lemon Tart, Decadent Chocolate Bundt Cake, and Berry Peach Iced Nut Cream. There are also recipes for healing teas, nut milks, and smoothies, as well as recipes for salad dressings, dips, and sauces. With so many recipes to choose from, the question: What's for Dinner? can easily be answered every time.

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Check Out Woman's Institute Library of Cookery Volume 2; Milk, Butter and Cheese; Eggs; Vegetables for $24.11

Woman's Institute Library of Cookery Volume 2; Milk, Butter and Cheese; Eggs; Vegetables Review

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Product Overview

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / General;

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Great Price Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen Review

My fiance' and I spent New Year's in Las Vegas this year. While there, we dined at Mesa Grill for the first time. The food was spectacular--no other word for it other than maybe fabulous, outstanding...you get the point. We enjoyed it so much that we canceled reservations at another well known Vegas restaurant later in the week to dine there again instead. There wasn't a single thing we sampled that was less than pefect. We travel a lot and dine in many wonderful restaurants--Mesa Grill is easily in the top 5 of our favorites list. That being said, when I got home I couldn't wait to order this cookbook and see if the dishes in it were the same or at least very similar to the ones we enjoyed in the restaurant. What a wonderful surprise to find that they are! The pumpkin soup, the pork tenderloin (WOW), the 16 spice chicken, the sauces--everything has just been great. The book has a ton of brightly colored pictures of the food and is very easy to follow, even for someone who wouldn't necessarily call themselves a "gourmet". Some of the ingredients might be unusual but I've found most are easily accessed in my local markets and what I can't find there, I've been able to purchase here on Amazon.com. We are having a great time working our way through this book. I would highly recommend it to anyone who enjoys bold flavors.

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• Hardcover, 278 pages
• Includes list of must-haves for the pantry and tips on basic cooking technique
• Recipes for drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts and brunch dishes

Product Overview

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

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Check Out Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes for $15.97

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes Review

If you like to cook and are not scared of trying recipes from different regions, this is the book you must have in your kitchen. I watch Lidia's TV shows and tried several of her recipes. I find her food delicious and suitable for most occasions. She has several recipes that are easy to make and use every day ingredients. If you are looking for something special and may be a bit more complicated for a special occasion, she has those types of recipes in this book as well. I watched her cook several of her recipes from this book on TV and I learned a lot from her about little details that make life easier at the kitchen or add some extra flavor to your dish. One thing I like about this book is that you can easily change some of the ingredients to your liking or what you have in your fridge that day and most of the time it turns out great. She gives you a base to work with and you can play with it to give your touch if you want to. I highly recommend anything she publishes, especially this book.

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• ISBN13: 9780307267511
• 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

In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.

Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:

From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef
From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron
From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops
From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables
From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese
From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment
From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait
From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives
From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus
From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù
From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini
From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping

This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.

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Check Out American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet for $9.99

American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet Review

I was just diagnosed with congestive heart failure and cannot have over 2,000 mgs of sodium per day. I spent 2 hours in the grocery store reading lables and what a shock to find out how much sodium I was ingesting in a day. I asked myself what am I going to eat? After recieving this book from Amazon I couldn't believe all the recipes with low sodium and not just the amount of recipes but recipes that kept the taste. I plan on sticking to this way of eating because I am eating better than I have before and I am losing weight. These recipes are not rocket science, they do not take hours to prepare but are just good foods that are so much more healthier for us even if you don't have congestive heart failure. Next time you buy groceries check your lables but don't go into shock. When you decide to start reducing your sodium intake, check this book out. I think it is terrific and wished I had done this so much sooner.

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• ISBN13: 9781400097623
• 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

This revised and expanded third edition of the American Heart Association Low-Salt Cookbook is an indispensable resource for sodium-watchers.

The statistics are in—65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.

The human body requires sodium to function properly, but if you are like most other Americans, you consume about ten times more than you need. If that’s because you think low-sodium food means low flavor, think again! The American Heart Association shows here that a low-salt diet is not only good for you but delicious, too.

Encompassing everything from appetizers and soups to entrées and desserts, the American Heart Association Low-Salt Cookbook, 3rd Edition, is a wonderful collection of more than 200 scrumptious low-sodium recipes—50 of them brand-new to this edition. Whether you’re in the mood for a beloved classic dish or an up-to-the-minute future favorite, you’ll find just the thing to please your palate—and you’ll learn that shaking the salt habit is easier than ever before.

The American Heart Association knows that food is one of life’s great pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to making flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out, the American Heart Association Low-Salt Cookbook, 3rd Edition, will help you follow a low-sodium diet—and thoroughly enjoy it.


More than 200 low-sodium recipes, including:

Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus

Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup

Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce

Seafood such as Cajun Snapper; Halibut with Cilantro Pesto

Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed
Eggplant

Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss

Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken

Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce

Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping

Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach

The American Heart Association is the nation’s most trusted authority on cardiovascular health. Its bestselling library of books includes:

•American Heart Association No-Fad Diet
•The New American Heart Association Cookbook, 7th Edition
•American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition
•American Heart Association Low-Calorie Cookbook
•American Heart Association Quick & Easy Cookbook
•American Heart Association Meals in Minutes Cookbook
•American Heart Association One-Dish Meals


From the Hardcover edition.

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