Big Save for Cooking books

The Beginner’s Guide To Dutch Oven Cooking Review

Hot!!!

Special Price Here

I have been interested in dutch oven cooking for a long time so I bought the book. I am very happy with the book and the time it took to get here.

The Beginner’s Guide To Dutch Oven Cooking Feature

• ISBN13: 9780882906881
• 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

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Sep 04, 2010 07:15:07

Relate Products

• 101 Things to Do with a Dutch Oven (101 Things to Do with A…)
• Lodge Camp Dutch Oven Lid Lifter
• The Scout’s Outdoor Cookbook (Falcon Guide)
• Lodge Original Finish Camp Dutch Oven Lid Stand
• Fix It In Foil

Friends Link : Luxury Watches Men’s watches Omega Men’s 2210.50.00 Seamaster Planet Ocean Auto

Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom Review

Hot!!!

Special Price Here

If you don’t want to eat meal with every meal, try going vegan sometimes. Christine Perillo is really hardcore vegan but she makes cooking without meat fun. She also gives you protein substitutes that replace meat at mealtimes. She also gives you some insight into the medicinal purposes of some of the foods we eat. Don’t be afraid of her extreme veganism. If you aren’t vegan try this book and learn how to cook alternatively. If you are a tru vegan you probably already have this in your home!

Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom Feature

• ISBN13: 9781557885173
• 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

Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom Overview

The revised and updated edition of the popular, whole foods cookbook-with more than 80 new recipes…now 100% vegan!

With a dash of fun, Christina Pirello introduces whole foods cooking, inviting health-conscious readers to cut out processed and chemically enhanced food, as well as dairy, sugar, and meat, and embrace fruit, whole grains, vegetables, and beans. From savory soups to innovative entrŽes and delectable desserts, here are more than 500 recipes and ideas for wholesome, gourmet eating. With tips on meal planning, a shopping guide, productresource list, and extensive glossary, Christina makes healthy eating a most delicious adventure.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Aug 11, 2010 14:33:24

Relate Products

• Christina Cooks: Everything You Always Wanted to Know About Whole Foods But Were Afraid to Ask
• This Crazy Vegan Life: A Prescription for an Endangered Species
• Glow
• The Hip Chick’s Guide to Macrobiotics: A Philosophy for Achieving a Radiant Mind and a Fabulous Body
• The Self-Healing Cookbook: Whole Foods To Balance Body, Mind and Moods

My Links : IWC Vintage Collection IW544801

From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining Review

Hot!!!

Special Price Here

I am one of those procrastinators who keep putting things off. Writing this review was one of them. Thanks to a couple of amusing reviews in the last few weeks and some a few months ago, I have gotten over my procrastination and here is mine.

First, my credentials:

I own both editions of Mrs. Bhargava’s books. I have been interested in Indian food for a long time but have been occasionally turned off by the inconsistency and sometimes overly rich and spicy Indian food available in restaurants. I have cooked almost every recipe from Mrs. Bhargava’s book (some of them many times) and am now confident enough to serve the dishes at some of my most important gatherings.

A lot of wonderful things have already been written by many people about the book. I agree with them and will not repeat them.

Here is why the book appeals to me:

- The warmth with which it is written really comes through
- The methods are simple and following them accurately will almost always lead to very tasty, wholesome and good looking dishes
- I can eat the food every day and feel good about it

Now my other purpose for writing the review:

One or two reviewers write that that the food is “too watery”, some of the dishes are “dull” or the yogurt did not turn out as they had expected. One person has complained about the Hindi glossary in the front.

All I can suggest to these people is to follow the instructions to the tee – and based on my extensive personal experience, they will never have to worry about how the dishes turn out.

To the person who complained that the recipes are dull – well may be she/he should keep on going to the Indian restaurants.

And as for the Hindi glossary, honestly, I find it to be a big help when I am “showing off” my newly acquired expertise on Indian food to my friends.

There was one constructive suggestion – listing the ingredients in the order of use. Although, it has not been an issue for me since I measure and arrange the ingredients before I start cooking, I can see that a casual cook may find it slightly inconvenient. I hope Mrs. Bhargava will make this improvement in the next edition.

In the mean time, thanks, “Mom,” for this wonderful book. Your “love” certainly comes through!

From Mom With Love . . .: A Complete Guide to Indian Cooking and Entertaining Overview

From Mom with Love . . . is perhaps the only cookbook that contains:

• Recipes for everyday cooking such as dal, roti and chawal, in addition to fancy food such as Goan Shrimp Curry and Rajasthani Chicken
• A complete list of spices, legumes, beans, and pots and pans you need to start cooking
• A pantry list for beginners and another one for more committed and experienced cooks in a format that you can take right to the store with you
• Ideas about foods you can cook and freeze ahead of time for when you need to produce a meal in a hurry or are too tired to cook
• A complete list of menu combinations for different occasions, both special and everyday
• Suggestions on how to deal with cooking crises such as a sauce that has become too watery
• Tips for storing and preparing precooked masalas and efficient ways to freeze chutneys
• Details on the pots and pans you need and serving suggestions including what the recipe goes best with
• Safety tips such as how to quickly put out a minor fire on your stove
• Guidelines for cleaning and odor removal
• Home remedies for minor ailments such as cough and colds, upset stomachs

The most special and unique feature of this book is the TLC tips. These are little shortcuts and little secrets that will make your cooking easier, yet delicious. It is an invaluable gift to give to anyone who loves to cook or would like to try. Find more information at momsindiancooking.com. Containing 134 recipes, From Mom with Love . . . is designed with full-color mouthwatering pictures on almost every page. Ergonomically designed to open flat when lying on counter.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Aug 09, 2010 09:33:04

Relate Products

• Six Spices: A Simple Concept of Indian Cooking
• 50 Great Curries of India, Tenth Anniversary Edition
• Dakshin: Vegetarian Cuisine from South India
• Madhur Jaffrey’s Quick & Easy Indian Cooking
• 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices

Tags : Raymond Weil Tango Chronograph Men’s Watch Cheap Sport Watches

On Food and Cooking: The Science and Lore of the Kitchen Review

Hot!!!

Special Price Here

If you have ever wondered why your Custard separates and turns to scrambled eggs or how to cook the perfect steak, this is a book for you.
Mr McGee explains in simple terms the science behind cookery. In the process he overturns many of the truths that we learnt from our mothers, and many of the “truths” that many of us still apply within our kitchens. It is a long book, a big book, a book that takes food from its origins in the fields and pastures to how it gets on to our plates. For example the first chapter on Milk traces its production in the cow, to the products that it makes including Cheese, Butter, Yoghurt and Milk itself. It discusses the difference between the Milk from Cows, Sheep, Goats and Buffalo plus humans as a bonus.
McGee’s writing is factual, unemotional, precise but still remains interesting, I think because of the way he treats each subject. It is not dry.
You can treat this as a read from end to end or a reference and pick and choose your chapters or sections.
After reading this book you begin to understand modern cooking techniques like vacuum sealing meat and cooking it in a water bath. Incidentally that has produced the most tender and tasty steak that I have ever had, although visually not as appealing as a seared steak on a BBQ.
I recommend this book for anyone who is interested in cooking, wanting to improve their home cooking skills or considering becoming professional.

On Food and Cooking: The Science and Lore of the Kitchen Feature

• ISBN13: 9780684800011
• 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

On Food and Cooking: The Science and Lore of the Kitchen Overview

Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as “molecular gastronomy.” Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

Traditional and modern methods of food production and their influences on food quality

The great diversity of methods by which people in different places and times have prepared the same ingredients

Tips for selecting the best ingredients and preparing them successfully

The particular substances that give foods their flavors and that give us pleasure

Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

On Food and Cooking: The Science and Lore of the Kitchen Specifications

A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Aug 03, 2010 00:03:05

Relate Products

• What Einstein Told His Cook: Kitchen Science Explained
• The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
• What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
• CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed
• Ratio: The Simple Codes Behind the Craft of Everyday Cooking

My Links : Luxury Watches

The 1997 Joy of Cooking Review

Hot!!!

Special Price Here

My first Joy of Cooking was the paperback 1976 two volume edition which I read cover to cover and used and used until it literally fell apart. I didn’t know how to cook when I bought my first Joy; I learned from its well written basic recipes (macaroni and cheese, roast turkey, chocolate cake) and good instructions. When my sisters got married I bought them their first copies of Joy; when my nieces get married I will do the same for them. It is simply the best basic cookbook available; although I also recommend Mark Bittman’s cookbooks and Alton Brown for his explanations of how and why things work the way they do in the kitchen. If I had to choose only one cookbook (and I have collected more than a hundred) this would be the one I would choose.
I know that the various editions have added some “new” recipes and techniques from other cuisines, but that doesn’t change the basic structure of the book and its value as a teaching tool.

The 1997 Joy of Cooking Overview

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America? the one upon which millions of cooks have confidently relied for more than sixty-five years. It’s the book your grandmother and mother probably learned to cook from, the book you gave your sister when she got married. This, the first revision in more than twenty years, is better than ever. Here’s why:

• Every chapter has been rethought with an emphasis on freshness, convenience, and health.
• All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported.
• The new Joy continues the vision of American cooking that began with the first edition of Joy. It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese. It’s also the book where you can now find Turkey on the Grill, Spicy Peanut Sesame Noodles, and vegetarian meals.
• The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. For instance, almost all the varieties of apples grown domestically are described — the months they become available, how they taste, what they are best used for, and how long they keep. But for the first time Joy features a complete section on fresh and dried chili peppers: how to roast and grill them, how to store them, and how long they keep — with illustrations of each pepper.
• An all-new “RULES” section in many chapters gives essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, determining when a piece of fish is cooked through, stuffing a chicken, and making a perfect souffle.
• New chapters reflect changing American tastes and lifestyles:
• Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chills, bean casseroles, and make-ahead lasagnes.
• New baking and dessert chapters promise to enhance Joy of Cooking’s reputation as a bible for bakers. Quick and yeast bread recipes range from focaccia, pizza, and sourdoughs to muffins and coffee cakes. Separate chapters cover custards and puddings, pies and tarts, cookies, cakes, cobblers, and other American fruit desserts revived for this edition. Recipes include one-bowl cakes, gingerbread, angel and sponge cakes, meringues, pound cakes, fruitcakes, 6 different kinds of cheesecake — there’s even an illustrated wedding cake recipe, which takes you through all the stages from building a stand, making and decorating the cake, to transporting it to the reception without a hitch.
• Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons.
• AII new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy.

Among this book’s other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

From cover to cover, Joy’s chapters have been imbued with the knowledge and passion of America’s greatest cooks and cooking teachers. An invaluable combination of old and new, this edition of Joy of Cooking promises to keep you cooking for years to come.

The 1997 Joy of Cooking Specifications

Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner’s. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.

Five new chapters satisfy today’s love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today’s cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 29, 2010 17:51:35

Relate Products

• Joy of Cooking: All About Vegetarian
• Joy of Cooking: All About Soups and Stews
• Joy of Cooking
• Joy of Cooking: All About Cookies
• Joy of Cooking: All About Breakfast and Brunch

Friends Link : IWC Vintage Collection IW544801

Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours Review

Hot!!!

Special Price Here

I recently purchased Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours after reading rave reviews about the book. I have not been disappointed! Trisha Yearwood has shared some of her family’s favorite southern-style recipes and I think they will quickly become some of your favorites as well.

All of the bases are covered in this book – from appetizers to salads, main dishes, casseroles, and all types of sweet cakes, pies, cookies and other desserts. A lot of the recipes are good basic recipes with a Yearwood twist. This would be a great wedding shower gift for the bride-to-be who enjoys cooking but at the same time it would not be intimidating for someone just beginning to experiment in the kitchen.

There are lots of personal notes from Trisha, her mother, and sister as well as an introduction/forward by Trisha’s husband, Garth Brooks. The photography is quite beautiful as well.

I am so happy I decided to purchase this book and will ordering Trisha’s new book Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friendsvery soon!

Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours Feature

• ISBN13: 9780307381378
• 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

Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours Overview

She’s adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking.

Throughout her life–from her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husand Garth Brooks in Oklahoma–Trisha has always enjoyed feeding those she loves. Now she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.

Trisha believes a recipe always tastes better when it has a memory attached to it. Here, she teams up with her mother and sister to share their family’s best-loved recipes. This is the kind of classic comfort food you’ll want at the heart of your own family’s mealtime memories. Inside is a full menu of Southern fare with a contemporary twist. But you don’t have to be a Southerner to enjoy Yearwood family favorites such as:

Trisha’s Chicken Tortilla Soup
Gwen’s Fried Chicken with Milk Gravy
Stuffed Pork Chops
Breakfast Sausage Casserole
Blackberry Cobbler
Banana Pudding

Along with the recipes for inviting soups, textural salads, home-style family entrées, colorful side dishes, and irresistible desserts, Trisha shares everything from charming personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes.

With full-color photographs taken in and around Trisha’s homes and a foreword by Garth Brooks, this soul-warming slice of Southern life will delight country music fans and home cooks alike. Best of all, this is un-pretentious food that is easy to put together, satisfies even big country appetites, and tastes like home. Trisha’s warm evocations of pre-paring food for loved ones will transport you back to your own childhood. These are recipes you’ll enjoy with your family for years to come.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 20, 2010 17:39:27

Relate Products

• Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
• The Homestyle Amish Kitchen Cookbook: Plainly Delicious Recipes from the Simple Life
• The Pioneer Woman Cooks: Recipes from an Accidental Country Girl
• The Comfort Table: Recipes for Everyday Occasions
• The Deen Bros. Y’all Come Eat

Friends Link : Cheap Sport Watches Omega Men’s 2210.50.00 Seamaster Planet Ocean Auto Tissot T-Sport PRC200 Automatic Chrono Mens Watch

The Blue Willow Inn Bible of Southern Cooking: More than 600 Essential Recipes Southerners have Enjoyed for Generations Review

Hot!!!

Special Price Here

I received this cookbook as a Christmas Gift from a friend. She is forever on my list as being someone who selected the perfect gift. I love the book. I cooked creamy shrimp casserole last night. My mister loved it. As he loves every dish I prepare using the Blue Willow’s recipes. BRAVO! Well organized and I love the little personal notes that accompany the recipes.

The Blue Willow Inn Bible of Southern Cooking: More than 600 Essential Recipes Southerners have Enjoyed for Generations Overview

The owners of Southern Living’s longtime “Best Restaurant in the South,” the Blue Willow Inn, Louis and Billie Van Dyke have created the most complete and thorough Southern cookbook ever published.

Containing more than 600 recipes in every imaginable category, The Blue Willow Inn Bible of Southern Cooking is a staple in kitchens of everyone who appreciates classic Southern cooking. It is a book that contains not only classic recipes that have been handed down for generations, but also new Southern favorites. Destined to become a classic along the lines of Betty Crocker, Fannie Farmer, and The Joy of Cooking, The Blue Willow Inn Bible of Southern Cooking will sell for years to come.

Recipes include:

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jul 06, 2010 18:54:07

Relate Products

• The Blue Willow Inn Cookbook: Discover Why the Best Small-Town Restaurant in the South is in Social Circle, Georgia
• Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s–An American Legend
• Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table
• Blue Willow Inn Cookbook: Experiencing the South
• Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

My Links : Cheap Sport Watches

The Complete Idiot’s Guide to High-Fiber Cooking Review

Hot!!!

Special Price Here

All I ever want in a cookbook is fast and easy recipes with ingredients that I do NOT have to hunt for all over hell and creation. I LOVE unique and interesting foods, but sometimes you just want a book of simple recipes that you can whip together. And by whip I mean reach into your fridge and cabinets, find what you need and cook it, all under 20 minutes. Most of the recipes in this book fit that bill. The ones that don’t, they just take longer than 30 minutes, but still have great ingredients.

I grabbed this book at a bookstore because I was having an impatient day and it had the most appealing recipes that did not read like a “Best of Emeril Lagasse” cookbook. (And I do love me some Emeril recipes!) What I saw looked like ingredients I can get at my local, rural grocery store. I don’t want to have to make a 90 minute trip into the city for ingredients that need to be used within 4 days or they spoil. That’s a special weekend menu idea, not an everyday thing.

With all of that said, this book is lovely. It’s broken down into parts like an Intro, breakfast and brunch, snacks and beverages, lunch, dinner, sides, and desserts. Those sections are further broken down into chapters. For example, in Breakfast and Brunch, you’ve got Hot and Cold Cereals, Muffins/Scones and Griddle Cakes, and Eggs/Omelets and Frittatas. Snacks and Beverages has Dips and Spreads, Appetizers, Nibbles and Trail Mixes, and Smoothies and Shakes.

Further, I am a BIG fan of natural ingredients. No fake sugar, no margarine. I want real butter, real sugar….all in moderation. Several other cookbooks that appealed to my other requirements failed in the no-fake-food department. I REFUSE to use Splenda in my cooking. So, if you’re not shy about real food, you’ll be all set here. As far as calorie count goes…it ranges from around 100/150 up to 700 or so for the dinner recipes. Its mixed well, so you can skip the really high ones and still be getting your money’s worth.

The soups sound yummy, I can’t wait to try them.

I think this book is a great investment. I have no regrets paying a little more in a bookstore for it. I can’t wait to try some of the recipes.

The Complete Idiot’s Guide to High-Fiber Cooking Feature

• ISBN13: 9781592578207
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

The Complete Idiot’s Guide to High-Fiber Cooking Overview

Get healthy with fiber, without sacrificing taste.

Research shows that a high-fiber diet may help prevent cancer, heart disease, diabetes, digestive disorders, and other serious ailments. In this guide, readers will discover types of fiber and what foods are highest in them, recipes for delicious high-fiber breakfasts, lunches, dinners, snacks, and desserts, tips on how to put fiber into foods that arenÂ’t high in fiber, and more.

•The New England Journal of Medicine reports that diabetic patients who included 50 grams of fiber in their daily diet lowered their glucose levels by 10 percent

•Research has proven that increasing the amount of fiber can help people lose weight

•A higher fiber diet reduces cholesterol levels

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Jun 17, 2010 01:06:07

Relate Products

• Prevention Fiber Up Slim Down Cookbook: A Four-Week Plan to Cut Cravings and Lose Weight
• The Fiber for Life Cookbook
• The F-Factor Diet: Discover the Secret to Permanent Weight Loss
• 500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds!
• The Fiber35 Diet: Nature’s Weight Loss Secret

Recommend : Luxury Watches Raymond Weil Tango Chronograph Men’s Watch

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

Hot!!!

Special Price Here

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.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Apr 27, 2010 15:39:57

Relate Products

• Alone in the Kitchen with an Eggplant
• Under the Table: Saucy Tales from Culinary School
• Le Cordon Bleu Dessert Techniques: More Than 1,000 Photographs Illustrating 300 Preparation And Cooking Techniques For Making Tarts, Pi
• Service Included: Four-Star Secrets of an Eavesdropping Waiter
• The Making of a Chef: Mastering Heat at the Culinary Institute of America

Visit : Luxury Watches Timex Watches

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

Hot!!!

Special Price Here

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.

Available at Amazon Check Price Now!

*** Product Information and Prices Stored: Apr 26, 2010 13:01:12

Relate Products

• The Vegetable Dishes I Can’t Live Without
• Mollie Katzen’s Recipes Salads (Mollie Katzen Easel Editions)
• Honest Pretzels: And 64 Other Amazing Recipes for Cooks Ages 8 & Up
• Mollie Katzen’s Recipes: Soups: Easel Edition
• The New Moosewood Cookbook (Mollie Katzen’s Classic Cooking)

My Links : Luxury Watches Timex Watches