Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix Review

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Wow! Such jummy recipes! I have done just about half of this book recipes. They have all come out perfect and delicious. I have used it for cookie exchange, holidays, family gatherings etc…A very useful book when you want to whip up something pretty fast and tasty. It is also great for those who don’t want to spend to much time in the kitchen. Full proof recipes!

Cake Mix Cookies: More Than 175 Delectable Cookie Recipes That Begin With a Box of Cake Mix Overview

Imagine a kitchen warm witih the smells of sweet vanilla, fragrant cinnamon, and fresh butter. On the kitchen counter is a cooling rack piled high with fresh-from-the-oven delights filled with chocolate chips and crunchy pecans. Ah, the age-old comfort of cookies.

Next imagine that each of the yummy treats began with a convenient box of cake mix. That’s right, a standard 18.25-ounce box of cake mix is the secret to some of the tastiest, simplest, and most irresistable cookies imaginable. With a few extra ingredients, turns of a spoon, and whirrs of a mixer, cake mix can make anyone a prize cookie baker.

Like Cookie Dough Delights and Brownie Mix Bliss, Cake-Mix Cookies is the first cookbook of its kind. Although several cake-mix cookbooks exist, including the bestselling Cake Mix Doctor books and 101 Things to Do with a Cake Mix, they offer only a small number of cookie and bar recipes and overlap one another.

By contrast, Cake-Mix Cookies is filled with an array of more than 175 drop, shaped, filled, and bar cookie options for every occasion. Numerous all-American favorites are used as starting points: chocolate chip, oatmeal raisin, jam thumbprints, and dark chocolate brownies. There are also new takes on classic European cookies; for example, crunchy Italian biscotti, tender French madeleines, and rich Viennese teacakes. Finally, a healthy dose of new cookies has been created for the book: blackberry-lemon buttermilk bars, triple chocolate chess squares, and chocolate blackout.

Cake-Mix Cookies contains the broadest range of new recipes for cookies and bars that is unavailable elsewhere. And while it capitalizes on the popularity of baking with cake mixes, it has its own unique niche on the home cook’s shelf.

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Bohemian San Francisco – Its Restaurants And Their Most Famous Recipes – The Elegant Art Of Dining Review

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Bohemian San Francisco – Its Restaurants And Their Most Famous Recipes – The Elegant Art Of Dining Overview

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

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American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol Review

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I first bought an earlier edition of this book a few years ago when I decided it was time to lose weight. It made cooking for a family of 4 super easy. The meals are delicious and healthy…although there are a few recipes that didnt fit my taste.

At first, you do end up spending more at the grocery store to buy all the new spices & a few new ingredients, but eventually, the cost tapers down. Our weekly grocery bill averaged around 0.00 for a family of 4 adults which included 3 meals a day with snacks. So, I have to say that it is pretty cost efficient as well.

By cooking directly from this book, eating about 1600 claories a day, and walking on the treadmill 20 minutes a day, I went from 286 lbs down to about 215 lbs in 3 months. At that point, I got a gym membership and cut back on my calories just a little bit more (down to 1500). I am now 138 lbs and have been able to keep it off so far.

This book definately gave me a good kickstart to to getting my weight down (and giving my heart a break). I would recommend it in a heartbeat!!!

American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol Feature

• ISBN13: 9780307587558
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol Overview

Eat wisely, eat well.

The nation’s most trusted authority on heart-healthy living presents the fourth edition of this classic cookbook, with the most up-to-date information on heart health and nutrition—including the effects of saturated and trans fats and cholesterol—and 50 exciting new recipes.

American Heart Association Low-Fat, Low-Cholesterol Cookbook offers more than 200 delicious, easy-to-prepare dishes, including:

•Fresh Basil and Kalamata Hummus
•Elegant Beef Tenderloin
•Tilapia Tacos with Fresh Salsa
•Garlic Chicken Fillets in Balsamic Vinegar
•Peppery Beef with Blue Cheese Sauce
•Thai Coconut Curry with Vegetables
•Sweet Potatoes in Creamy Cinnamon Sauce
•Pumpkin-Pie Coffeecake
•Streusel-Topped Blueberry Bars
•Key Lime Tart with Tropical Fruit

The perfect companion for today’s healthy cook, this indispensable cookbook will help you put delicious food on the table and make the best choices for your heart’s health.

From the Hardcover edition.

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Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Review

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The Bromberg brothers have made a cookbook from recipes used at their late night restaurant. Most are not that difficult or complicated, they could even be used by a dedicated beginning cook. There are stories in each section of their cooking philosophy and pictures for almost every recipe. Blue Ribbon wisdom bits give very good advice; such as: cleaning clams/shellfish, using garlic, soufflés- is it done yet? and perfect scrambled eggs are just some of the subjects.
One example of the type of recipe found, is our family’s favorite that also uses up our garden squash, is simple and yet impressive for company: arugula and butternut squash salad.
There are a few sources for ingredients and an index by ingredient, name and photograph.
The sections covered are: snacks, appetizers, soups and salads, main dishes, vegetables and sides, desserts, breakfast and brunch, sandwiches, sauces, stocks and condiments, including a great and easy recipe on how to make garlic dill pickles.
In total, it’s a good cookbook, interesting and even better if you are a fan of the Bromberg’s restaurants

Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Feature

• ISBN13: 9780307407948
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Overview

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.

Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking Specifications

Recipe from Bromberg Bros. Blue Ribbon Cookbook: Herb-Roasted Chicken with Lemon and Sage

Serves 4

We hit upon our favorite recipe a few summers back, when we helped out a buddy with his annual Labor Day pig roast in Connecticut. In addition to the 125-pound porker we were planning to serve, we decided we should have some chicken just in case not everyone at the party wanted to partake of the sacred swine. We got about 100 birds, halved them, and soaked them in a simple marinade of just lemon, sage, and cracked black pepper. It turned out to be one of the first times–maybe the only time–there was a pig roast where chicken was the hit of the day. What really made it special was the marinade. It lent a nice acidity to the meat, which became really tender, and the sage and lemon flavors just exploded.

For the most classic presentation, roast a whole bird and carve it tableside. If you want an especially crispy, golden-skinned chicken, have your butcher halve it, and roast the halves skin side up so they can self-baste as they roast.

<Ingredients
1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

1. Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.

2. The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.

3. Sprinkle the chicken inside and out with the seasonings. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.

4. Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).

5. Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

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Stir: Mixing It Up in the Italian Tradition Review

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I got this book about a week and a half ago, and I like it so much that I’ve been lugging it around the house like a security blanket. I bought it in the first place because I ate at one of Lynch’s restaurants. It seemed worthwhile to pay for the chance of recreating those gnocchi at home. Lynch is very generous with her most popular recipes – she gives up the secrets to a best-selling bolognese sauce, the gnocchi that every single reviewer of Sportello raves about, and the dish that pretty much made No. 9 Park famous. The recipes run the full cycle of seasonality, and many can be dressed up or down as you like. (Some are harder to dress down, but it seems that the key to dressing a lot of food up is serving it in small containers.)

Some of these recipes are very simple. The gorgonzola fondue isn’t a whole lot more than melted cheese. The marinara sauce can be thrown together out of kitchen staples in under half an hour. A number of the soups (particularly the white bean and hazelnut and the spicy tomato) look interesting and uncomplicated. Tomato jam and tomato confit are on my experiment list for tomato season. Some of these recipes, by contrast, look like they would take a few hours a day for most of a week for a home cook to construct. Lynch likes olives more than I do, but she’s the kind of cook who makes me wonder if maybe I’m just wrong about olives. She uses a lot more fat than I do, but I can see ways to trim it.

Best of all, Lynch has a charming willingness to draw back the curtain and expose the machinery of her work to the reader. Some of the recipes come neatly apart into building blocks for other recipes (the chicken soup could be a weekend lunch with whatever vegetables you have on hand thrown in), and she includes a few actual building block recipes (homemade pasta, chicken stock, tomato confit, cooked white beans, homemade ricotta). In many places, you have the option of using store-bought ingredients or making your own. The recipes are easy to follow: the results may look intimidating, but the instructions don’t.

I think it is unlikely that I will ever make prune-stuffed gnocchi with foie gras sauce, but the chances have increased by an order of magnitude since this time last week, so who knows what will happen.

Stir: Mixing It Up in the Italian Tradition Overview

Product Description
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon Appetit, Food & Wine, and Gourmet, and many more.

Lynch’s cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of “Southie”, where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination.

The 150 recipes in Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch’s forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.

Amazon Exclusive: A Letter from Barbara Lynch

Dear Amazon Reader,

Growing up in public housing in a tough neighborhood in Boston, I couldn’t afford culinary school. Cookbooks like Waverly Root’s The Food of Italy not only taught me about new ingredients and techniques but were an escape. (They also helped me bluff my way through my first cooking job.) Now I get to do what I love best: making people happy by feeding them really delicious food.

In Stir, I share my passion and my hard-earned knowledge. And of course, I give you my recipes, which the regulars in my restaurants have been clamoring for over the years. Some are almost embarrassingly easy, like Gorgonzola Fondue, Baked Cheese and Tomatoes, and Slow-Roasted Beef Tenderloin with Thyme. Others are a little more involved but oh-so-worth-it, like Chicken and Vegetable Soup with Caraway Gnocchi. There’s plenty of weekday cooking, including Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, which I eat all the time, and Lemony Breaded Chicken Cutlets, which my daughter Marchesa loves.

Then there are my pastas, which are my very favorite things, such as Chicken Meatball Lasagnettes (a favorite of Julia Child’s) and sauces that pair well with both fresh and dried pasta, such as my signature Bolognese (I share my secret ingredient).

All of my recipes are written with the home cook in mind and so are full of the details that make a difference. I hope Stir will inspire you.

Enjoy!

Barbara Lynch

(Photo © Justin Ide)

Recipe Excerpts from Stir

Roasted Fennel and Green Beans

Butcher Shop Bolognese

Creamy Vanilla Bread Pudding

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The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School Review

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This is a charming and pleasant book. Kathleen Flinn does a marvelous job of evoking Paris in all its historical and 21st-century glory and uniqueness, and of evoking the wonderfully French speech of her chef professors at the Le Cordon Blue cooking school in Paris. It’s easy to “feel yourself there” inside the culinary classrooms, experiencing all the excitement, fear, and curious wonderment that Kathleen, and all of the students, do. We also get to experience Paris through her various living quarters and through outings with visiting friends and fellow students. She also marvelously describes and evokes day-to-day life in Paris, especially for someone with only a modest, yet steadily improving, command of the French language.

The one thing I disliked about the book, and the reason I gave it 4 stars rather than 5, is the repetitive presence of forced metaphors. In each of the 28 short chapters, the reader finds at least one, and sometimes more than one, sophomoric metaphor. Things along the lines of “I realized timing is important in cooking just like it is in relationships. If you try to take the cake out of the oven — or commit to your sweetheart forever — too soon, you end up with a sorry mess.” OK, I made that one up, but you get the idea. If Kathleen Flinn can rid herself of this writing flaw entirely (perhaps acquired in some journalism seminar?), she can become a truly excellent and intriguing writer.

Overall, however, I quite enjoyed this book and feel that I’ve had the experience of living and learning in Paris for several months without actually having done so. Ms. Flinn does such a good job at letting the reader “be there” that I actually teared up when the course of study was ending. Now that is the sign of good and personable writing!

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School Feature

• ISBN13: 9780143114130
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School Overview

This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder—until her boss eliminated her job. So she cashed in her savings and moved to Paris to pursue her lifelong dream of attending the venerable Le Cordon Bleu cooking school. Fans of Julie & Julia and the late Julia Child will be richly rewarded by this vibrant tale of self-discovery, transformation, and ultimately love.

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Kitchen Table Wisdom 10th Anniversary Review

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This isn’t your everyday sappy inspirational story book. The vingettes are real and heartwarming. I have worked with cancer patients who have told me that this book offers more than just inspiration; it offers attitude alternatives. The stories and anecdotes in the book show how people in all walks of life from all backgrounds and of all ages, colors, and races deal with the cards they are dealt.

Although this book is not intended as a substitute for therapy or mental health counseling, it does afford the reader a thoughtful, common sense approach for dealing with life’s difficulties. It’s almost like sitting around the kitchen table with trusted family and long-time friends and trading stories which hold courage and perserverence at their core. I recommend this book to patients and clients (and their families) who face mental, emotional, or physical adversities. I believe that this is the best book of its kind on the market.

Cherie Renfrow Starry
Private Practice Counselor/Therapist

Kitchen Table Wisdom 10th Anniversary Feature

• ISBN13: 9781594482090
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Kitchen Table Wisdom 10th Anniversary Overview

Praised by everyone from Bernie Siegel to Daniel Goleman to Larry Dossey, Rachel Remen has a unique perspective on healing rooted in her background as a physician, a professor of medicine, a therapist, and a long-term survivor of chronic illness. In a deeply moving and down-to-earth collection of true stories, this prominent physician shows us life in all its power and mystery and reminds us that the things we cannot measure may be the things that ultimately sustain and enrich our lives.

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Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen Review

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I just wanted to express my thanks to Molly Katzen for being daring enough to include beef stew in her new cookbook. I have used and enjoyed her cookbooks for 30(?) years – it seems like forever.

I didn’t pick recipes or her cookbooks because of vegetarianism but simply good eating. I’m an omnivore, an economic omnivore. I eat whom I can afford. In addition to gardens I raise my own meat, on pasture, and slaughter it myself to assure that my family gets the best quality without involving the Big Ag CAFO high petroleum input pharmaceutical meat industry. We can raise and eat meat sustainably.

Some people have the misguided idea that eating meat is murder or dying is painful. Neither is innately true. We create the lives we take to eat. This is natural just as the wolf, the tiger, the bear and the shark. Slaughter as done with modern humane methods is orders of magnitude more humane than death in the wild. Anyone who fails to understand this should seriously investigate and understand the brutal drawn out process when prey dies at the claws and teeth of predators in the wild.

The reality is we are all a part of the natural world, part of the web of life. Only a Kingdomist would make a suggestion that we all must go vegan. The reality is we eat and we all shall be eaten in our time, unless one goes for extra crispy (cremation) or pickled (embalming) which are terrible wastes of nutrients and energy. When my time comes I want to be composted and spread on my apple trees, strawberries and rhubarb.

Eat meat, just less than average of it. Eat pastured meat, not confinement raised, petroleum intensive, chemical laced CAFO meat. There is balance in everything. Have balance in ones diet too. So a big thank you to Molly for being brave enough to publish a recipe for ‘beef stew’. In little ways we do make a difference.

Cheers,

Walter Jeffries
Sugar Mountain Farm, LLC
Orange, Vermont
[...]

Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen Feature

• ISBN13: 9780061732430
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen Overview

Do you want to eat really well—not just once in a while, but all the time—but you don’t know where to begin?

Are you tired of pizza—as much as you like it—and broke from buying takeout?

Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table?

If you answer “yes” to these questions, then Get Cooking is for you. Get Cooking is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of Get Cooking is to get you in the kitchen, no matter what your experience level might be.

Illustrated throughout with color photographs of each dish, Get Cooking gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in.

You may know Mollie Katzen as the author of such famous cookbooks as Moosewood Cookbook or The Enchanted Broccoli Forest; Get Cooking has all of the accessibility and personal warmth of those beloved books, but it is Mollie’s first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas.

With Get Cooking in hand, you’ll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.

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Good, Better, Best Wines: A No-Nonsense Guide to Popular Wines Review

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I saw this book recommended by Amazon as a result of a purchase of “Wine For Dummies” a long, long time ago. I’m quick with the delete button, but was intrigued and decided to take a look. My wife and I enjoy wine and have found we are enjoying a glass more often during the week and not just for dinner out or special events. I like the promise of a book that rates affordable and findable wines under . Alas, I live in a small town in Iowa, how many wines in the grocery store are going to be in the book. I can say I was stunned to see many old friends and many I can’t wait to meet on the pages of Carolyn’s book. I rather enjoyed her easy to read and lively writing style and the pictures make buying wine even easier.

My advice would be buy two, one for you and one for a friend(so they don’t borrow yours and forget to return it!). I would also grab a pen and make your copy into your own personal wine journal.

I just recommended the book to my local grocery store manager and encouraged him to sell the book in the wine aisle!

This book is definitely a BEST BUY!

Good, Better, Best Wines: A No-Nonsense Guide to Popular Wines Feature

• ISBN13: 9781592579778
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Good, Better, Best Wines: A No-Nonsense Guide to Popular Wines Overview

Just tell me what’s good!

The first buying guide to focus exclusively on popular, big brands you can find anywhere!When it comes to wine, your “wants” are pretty simple: a good wine, at a price you can afford, that’s stocked at your local wine shop or supermarket. Good, Better, Best Wines gives you just that. It reveals in plain English, the good, better, and best wines available for the dollars you’re willing to spend–up to –along with photos of clearly labelled bottles to make wine shopping easier. The book includes chapters on:

*White wines-blends, Chardonnay, Pinot Grigio/ Gris, Fume/Sauvignon Blanc, Riesling, and others
*Red wines-blends, Cabernet Sauvignon, Merlot, Syrah/Shiraz, Pinot Noir, Zinfandel, and others
*Rosé and sparkling wines
*The basics on buying wines, from vintages to screwcaps, and storing, serving, and tasting wine (edited by author)

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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living Review

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Go Dairy Free is a book that has been my companion this past month. My daughters both have a sensitivity towards dairy and as a result have had many recurrent ear infections. Go Dairy Free is already beginning to look like one of my most favorite cookbooks. It is adorned with spilled ingredients and the pages are showing signs of being flipped through over and over and yet, over again.

When I was anxiously awaiting Go Dairy Free, I was expecting a book full of wonderful, delicious recipes – a cookbook. This is much more than a cookbook. This is a guide that every dairy-free person should own. It has empowered me to more easily provide my daughters a dairy-free diet. I have learned substitutions and easy recipes. I learned more about the allergy and why the dairy was causing my daughters to have reoccurring ear infections. I appreciate the eating out tips and the list of ingredients that contains dairy. One of our main concerns with eliminating dairy from our daughters’ diets was how to make sure they were both consuming enough calcium – Alisa covered that as well. She also explains the importance of making sure your medication and skincare is diary-free. I never thought dairy might be in my daughters’ lotions or sunscreen or even their daily vitamins. I have spent many nights sitting on our couch reading through all the information Alisa shares.

I have tried many of the recipes and our favorite so far is the Carrot Pineapple Bread. My daughter enjoys taking it for snack-time at her preschool. It was so important to me that I find dairy-free foods that my girls enjoy eating. She also enjoys taking the Multi-Purpose Muffins made with blueberries. I love the Home Baked Granola recipe, it is cheaper than buying it premade and I just store a container of it in the refrigerator to use as a topping in our oatmeal along with dried fruit. The Cheese Free Scallop Potatoes recipe is delicious, I love the creamy, dairy-free sauce!

The recipes in this book have not only provided dairy-free alternatives, but it has also helped our family take a further step away from processed foods. I look forward to trying more recipes and I know this book is one that I will be constantly referring to in the future.

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living Feature

• ISBN13: 9780979128622
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living Overview

It has been estimated that over 7.5% of the U.S. population lives dairy-free, yet so few resources cater to this expansive and diverse group. To aid this niche, Alisa Fleming founded the informational website GoDairyFree.org in 2004, and produced the limited edition guidebook Dairy Free Made Easy in 2006, which quickly sold out. Back by popular demand, Alisa has updated and expanded her guide to address additional FAQs and to include an expansive cookbook section. Within this complete dairy-free living resource, you will discover …

Over 225 Delicious Dairy-Free Recipes with numerous options to satisfy dairy cravings, while focusing on naturally rich and delicious whole foods.

A Comprehensive Guide to Dairy Substitutes which explains how to purchase, use, and prepare alternatives for butter, cheese, cream, milk, and much more, from scratch.

Grocery Shopping Information from suspect ingredients lists and label-reading assistance to food suggestions and money-saving tips.

A Detailed Calcium Chapter to identify calcium-rich foods and supplements and understand other factors involved in building and maintaining strong bones.

An In-Depth Health Section that explains dairy, details the signs and symptoms of various dairy-related illnesses, and thoroughly addresses protein, fat, and nutrient issues in the dairy-free transition.

Everyday Living Tips with suggestions for skincare, supplements, store-bought foods, restaurant dining, travel, celebrations, and other social situations.

Infant Milk Allergy Checklists that go into detail on signs, symptoms, and solutions for babies with milk allergies or intolerances.

Multiple Food Allergy and Vegan-Friendly Resources including a recipe index to quickly reference which recipes are vegan and which are free from soy, eggs, wheat, gluten, peanuts, and/or tree nuts.

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