Cooking, Food & Wine Books - Page 15

Mary Bell's Complete Dehydrator Cookbook

Mary Bell

Amazon Price: $13.57 List Price: $19.95 Usually ships in 24 hours By: William Morrow and Co., Inc. Amazon Marketplace: 50 new & used starting at $8.87

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Customer Reviews:
Total reviews: 21 Average rating: 4.5 of 5

Editorial Review:

Far from being a fad, food dyhydrating is one of the most ancient, effective, and nutritous ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dyhydrator to dry foods at home -- and gives more than 100 foolproof recipes for scrumptious snacks and meals made from dried foods.

With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list -- and add to your cupboard homemade, preservative-free fruit leathers, candied apricots, beef (and fish) jerkies, "sun" dried tomotoes, corn chips, banana chips, and so much more!

Mary Bell gives specific techniques and instructions for preparing every kind of fruit (from apples to watermelon) and vegetable (from asparagus to zucchini). She also provides important shopping tips for buying an electric food dehydrator. The recipes for cooked meals (including mushroom soup, sloppy joes, pesto, and moist banana bread) will make this book a kitchen classic. And recipes for lightweight, filling trail snacks mean that the book will travel, too.

Additional chapters explain to how make herb seasonings, granolas, celery powder, cosmetics, dried fruit sugars, potpourri -- and even pet treats!

Food drying is an excellent way for gardeners to preserve their produce. It is a great way to make healthful snacks for the kids. It's perfect for the new wave of thrifty consumers who can't bear to spend dollars at health food stores for treats they cold make for pennies themselves. And food drying doesn't use chemicals or preservatives—so it's great for you and for the planet, too!

Skinny Bitch in a Box

Rory Freedman, Kim Barnouin

Amazon Price: $19.77 List Price: $29.95 Usually ships in 24 hours By: Running Press Amazon Marketplace: 33 new & used starting at $18.45

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Customer Reviews:
Total reviews: 5 Average rating: 3.5 of 5

Wow, My Eyes are Open 5 out of 5 stars.
4 of 6 people found this review helpful.

This is a great book. It really opens your eyes to what is happening out there in the industries. Plus the writers make you laugh and get all teary eyed but it all down to earth.

Very fun and informative! 4 out of 5 stars.
1 of 1 people found this review helpful.

I really enjoyed these books. I liked all of the information and the sassy style in which they are wriiten. I would have liked there to be more recipes that didn't contain so much soy, (I am allergic) but other than that...I would recommend this book to anyone who wants to be healthier.

Giving It To You Straight 4 out of 5 stars.
0 of 0 people found this review helpful.

Initially, I thought I didn't want to read all the cursing, etc. However, I appreciate the direct and frank tone the authors gave me about being obese, feeling sorry for myself and eating foods that are literally killing me! I am following their advice and as a result, I have become a vegan. I feel 100% better, I have more energy and I look forward to being a "skinny bitch" in a good way! Sometimes, it takes someone like these authors to give you the truth without making it sound "cute and pretty". I need to hear the TRUTH without the fluff.

Editorial Review:

Rory Freedman and Kim Barnouin’s New York Times Bestselling tart-tongued odes to healthy eating and veganism – Skinny Bitch and Skinny Bitch in the Kitch’ – are now available together for the first time in hardcover, exclusively packaged in a deluxe slipcased box set.

Everyday Pasta

Giada De Laurentiis

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Customer Reviews:
Total reviews: 62 Average rating: 4.5 of 5

Editorial Review:

Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham

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Everyday Pasta Recipe Preview

Rigatoni with Sausage, Peppers, and Onions

4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

200 Low-Carb Slow Cooker Recipes: Healthy Dinners That Are Ready When You Are!

Dana Carpender

Amazon Price: $12.21 List Price: $17.95 Usually ships in 24 hours By: Fair Winds Press (MA) Amazon Marketplace: 26 new & used starting at $11.42

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Customer Reviews:
Total reviews: 36 Average rating: 4.0 of 5

Editorial Review:

Ah, the wonders of a slow cooker. After a long, hard day you can walk in the door and the aroma of a hot, home-cooked meal fills the air. You donÆt have to do that fast tango from fridge to pantry to stove and back again. ItÆs nearly as good as having a personal chef!

But for the low-carb dieter, traditional slow cooker recipes can be a problem. Many of them depend on potatoes, noodles, rice, and starchy canned soups. And if youÆve tried to make up your own slow cooker recipes, you may have found the results less than compelling -- too often the food can be mushy, water-logged, and bland.

Fortunately, with 200 Low-Carb Slow Cooker Recipes, you can use your slow cooker and follow your low-carb diet, too!

Come home to:
Tuscan Chicken * Kashmiri Lamb Shanks * Teriyaki-Tangerine Ribs * Chicken Minestrone * Orange Rosemary Pork * Chipotle Brisket * Firehouse Chili * Thai Chicken Bowls * Braised Pork with Fennel * Pizza Stew * MortyÆs Mixed Meat Loaf * Low-Carb Slow Cooker Paella

But thatÆs not all! The gentle, even heat of a slow cooker makes it the perfect way to cook many different kinds of foods. YouÆll make low-carb party treats like Hot Crab Dip and Glazed Chicken Wings, and snacks like SmokinÆ Chili Peanuts and Curried Pecans. ItÆs the superior way to cook incredible sugar-free desserts like Mochaccino Cheesecake and Maple-Pumpkin Custard. And youÆve never had moister, more tender seafood than my Lime-Basted Scallops or Lemon-Mustard Salmon Steaks. Plus, every recipe lists the calories, protein, fiber, and usable carbs per serving, so youÆll not only be in control of your life and your time, youÆll be in control of your diet as well.

So go ahead, plug in your slow cooker, and look forward to coming home to a fabulous low-carb supper tonight!

Small Bites, Big Nights: Seductive Little Plates for Intimate Occasions and Lavish Parties

Govind Armstrong

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

Delicious and Different 5 out of 5 stars.
17 of 18 people found this review helpful.

Our gourmet group used this cookbook for last nights feast (and it was a feast!) We were four couples, each making two recipes. The flavors were outstanding. There was not a bad recipe in the bunch. However, for one person to make the meal that we did, would take a week of preparation. Though not dificult individually, the recipes were very time consuming. Non of us attempted the challanging recipes. The medium ones were quite difficult enough. You will not be disappointed in the results of these delicous recipes. But I highly recommend this book with the reservation that you share the responsibilities with a group of people who enjoy cooking and are adventurous.

Finally a cookbook with something different 5 out of 5 stars.
13 of 16 people found this review helpful.

I think this cookbook warrants 5 stars. I think Govind Armstrong has a new take on cooking. He is a real chef as opposed to Martha Stewart (whose recipes are often terrible) and Rachel Ray - (everything tastes the same). The recipes are so flavorful--some of them take many steps, but they're not difficult. Any dish that tastes this good is worth doing. I highly recommend this cookbook to anyone who likes to cook.

Editorial Review:

Seduce the senses with a dazzling array of dainty dishes ? for intimate occasions and lavish parties alike. Govind Armstrong, executive chef & co-owner of Table 8 restaurant, presents his most romantic recipes, covering cocktails, hors d'oeuvres, grilled dishes, lounge food and more.

What to Eat

Marion Nestle

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Customer Reviews:
Total reviews: 53 Average rating: 4.5 of 5

Editorial Review:

How do we choose what to eat? Buffeted by health claims--should we, for example, restrict our intake of carbs or fats or both? Is organic food better for us?--we become confused and tune out. In supermarkets we buy semi-consciously, unaware that our choices are carefully orchestrated by sophisticated marketing strategies concerned only with the bottom line. That we should confront such persuasion is the major point made by nutritionist-consumer advocate Marion Nestle in her extraordinary What to Eat, an aisle-by-aisle guide to supermarket buying and thus an anatomy of American food business. "The way food is situated in today's society discourages healthful food choices," Nestle tells us, a fact that finds literal representation in our supermarkets, where food placement--dependant on "slotting fees," guaranteed advertising and other incentives--determines every purchase we make.

Nestle walks readers through every supermarket section--produce, meat, fish, dairy, packaged foods, bottled waters, and more--decoding labels and clarifying nutritional and other claims (in supermarket-speak, for example, "fresh" means most likely to spoil first, not recently picked or prepared), and in so doing explores issues like the effects of food production on our environment, the way pricing works, and additives and their effect on nutrition.

What Nestle reveals is both discouraging and empowering. Through ubiquitous advertising, almost universal food availability, the growth of portion size, and unchecked marketing to kids, we're encouraged to eat more than we need, with consequent negative impact on our health. Knowledge is indeed power, and Nestle's lively, witty, and thoroughly enlightening book--the work, readers quickly see, of a food lover intent on increasing sensual satisfaction at table as well as promoting health--will help its readers become completely cognizant about food shopping. It's a must for anyone who eats and buys food and wants to do both better. --Arthur Boehm

Eating for Pregnancy: An Essential Guide to Nutrition with Recipes for the Whole Family

Catherine Jones

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Customer Reviews:
Total reviews: 21 Average rating: 5.0 of 5

Editorial Review:

Every pregnant woman recognizes that what she eats, drinks, and does with her body directly affects the developing baby within her. Yet mothers-to-be—between juggling work, other children, and their many other responsibilities—often don't have the time that they'd like to devote to their nutrition. Now, Eating for Pregnancy addresses the nutritional needs of pregnant women today, helping them navigate through frozen food aisles and prepared food sections and prepare homemade meals as healthy and easy as possible. Authors Jones and Hudson provide reassuring, up-to-date nutritional information; shopping and eating tips to keep nutrient-intake high and unnecessary weight-gain to a minimum; and guilt-free, smart-choice convenience and semi-prepared food options. Their more than 120 recipes, organized into six main sections, are high in vitamins, iron, calcium, protein, and fiber and moderate in amounts of fat, sodium, and sugar. Each recipe highlights "What's in this for baby and me?" and includes complete nutritional breakdowns and meal planning advice; many offer suggestions for substitutions and other timesaving shortcuts. Eating for Pregnancy also caters to women with gestational diabetes with diabetic tips and ADA exchange values. A vegetarian chapter offers essential advice to pregnant vegetarians along with inspiring recipes. Eating for Pregnancy is the only book that combines the experience of a professionally trained cook and writer turned home cook and mother with the expertise and experience of a perinatal nutritionist who sees hundreds of clients a year.

My Life in France

Julia Child, Alex Prud'Homme

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Total reviews: 114 Average rating: 4.5 of 5

Editorial Review:

Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef.


Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story – struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took them across the globe – unfolds with the spirit so key to her success as a chef and a writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.

Everyday Drinking: The Distilled Kingsley Amis

Kingsley Amis

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Total reviews: 10 Average rating: 4.5 of 5

Everyday Drinking 3 out of 5 stars.
0 of 0 people found this review helpful.

A very funny and informative collection of essays, built around a short book called Kingsley Amis on Drink which was published in the '70s. I enjoyed the extra pieces added, and any Amis fan will want to add this to his collection.

Editorial Review:

A gift for anyone who loves good liquor and high-proof prose: a collection of hilarious and deeply informed writings about drink from one of the all-time authorities.
Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject. Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) the book includes Amis’s musings on The Hangover, The Boozing Man’s Diet, What to Drink with What, and (presumably as a matter of speculation) How Not to Get Drunk—all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humor and distilled knowledge, served by one of our great gimlet wits.

The French Laundry Cookbook

Thomas Keller

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Customer Reviews:
Total reviews: 104 Average rating: 4.5 of 5

Editorial Review:

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world.

This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and pleasure, as you define those terms.

Keller's story, shared through the writing of Michael Ruhlman, shows how this chef was both born and made. After winning rave reviews when he was still in his 20s, it took a more experienced chef throwing a knife at him because he did not know how to truss a chicken to open his eyes to the importance of the discipline and techniques of classical French cooking. To acquire these fundamental skills, he apprenticed at eight of the finest restaurants in France.

Grounded in classic technique, Keller's cooking is characterized by traditional marriages of ingredients, assembled in breathtakingly daring new ways, such as Pearls and Oyster, glistening caviar and oysters served on a bed of creamy pearl tapioca. Continually piquing the palate, his meals are a procession of 5 to 10 dishes, all small portions vibrantly composed. For example, Pan Roasted Breast of Squab with Swiss Chard, Seared Foie Gras, and Oven-Dried Black Figs require just three birds to serve six. The result: you are never sated, always stimulated.

The 200 photographs by Deborah Jones include more than just beauty shots: they show how to prepare various dishes; how Keller, shown stroking a whole salmon, respects his ingredients; and how the perfection of baby fava beans still nestled in the downy lining of their succulent pod, or the seduction of an abundance of fresh caviar, calls out the best from the chef. --Dana Jacobi