Cooking, Food & Wine Books - Page 5

The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way

Devin Alexander

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Subjects -> Cooking, Food & Wine -> Special Diet -> Low Cholesterol
Subjects -> Health, Mind & Body -> Diets & Weight Loss -> Diets -> Low Fat

Customer Reviews:
Total reviews: 33 Average rating: 4.5 of 5

Editorial Review:

Devin Alexander, author of the New York Times bestseller, The Biggest Loser Cookbook, lets you have your cake and lose weight, too, with sinfully tempting — yet amazingly healthy — recipes for America’s all-time favorite foods.

Chef and former L.A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting.

These simple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure.

In The Most Decadent Diet Ever! Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment.

Raw Food Made Easy For 1 or 2 People

Jennifer Cornbleet

Amazon Price: $15.83 List Price: $17.95 Usually ships in 24 hours By: Book Publishing Company (TN) Amazon Marketplace: 56 new & used starting at $10.96

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Subjects -> Cooking, Food & Wine -> Special Diet -> Healthy

Customer Reviews:
Total reviews: 106 Average rating: 4.5 of 5

Delicious recipes, good layout, clear and easy to follow 5 out of 5 stars.
4 of 4 people found this review helpful.

I've been preparing raw food for a couple months now. Juliano's RAW uncookbook was my first book (I wouldn't recommend it for starting out, I didn't get really into raw food until the two books I bought after). I got this book and ani's raw food kitchen at the same time. They're both great books with delicious recipes. I use them a lot, and like them for different reasons. This book is more simple, which I enjoy as the recipes are quicker. I feel that this book helped me the most to understand the basics of preparing raw food. The ingredients are all easily available (unlike juliano's and sometimes ani's). Yes some of the recipes are a bit obvious like making your own lemon juice, but I'm not hung up on that because there is much more to the book than a few over-simplified recipes. If you get this, I highly recommend the almond cookies and carob mousse made with avocado (I love making these for people who aren't familiar with raw preparation, they are always shocked and gobble them down!) But really, most of the recipes are awesome --except for the energizing purifying juice, not so much.

Editorial Review:

Although raw foods have gained tremendous popularity in recent years, some people are put off by the work and equipment needed for dehydrating and the extensive preparation required for gourmet raw food dishes. In answer to their pleas, veteran raw food chef Jennifer Cornbleet provides a host of quick and easy raw recipes for breakfasts, main meals, and desserts--in smaller portions for 1 or 2. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food.

With Raw Food Made Easy:

• Choose from over 100 foolproof recipes, along with lunch and dinner menu plans
• Enjoy easy recipes that call for common ingredients and equipment
• Learn how to avoid health-busters like white sugar, white flour, and trans-fats
• Convert traditional favorite recipes into nutritious treats made from all-natural ingredients

How To Cook Everything: Simple Recipes for Great Food

Mark Bittman

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Customer Reviews:
Total reviews: 360 Average rating: 4.5 of 5

Editorial Review:

Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.

Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.

Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle

Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again

Ina Garten

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Customer Reviews:
Total reviews: 113 Average rating: 4.5 of 5

Editorial Review:

Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.

For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.

Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’t involve making complicated food!).

Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

The New Best Recipe: All-New Edition with 1,000 Recipes

Editors of Cook's Illustrated Magazine

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Subjects -> Cooking, Food & Wine -> Reference
Subjects -> Cooking, Food & Wine -> Special Occasions

Customer Reviews:
Total reviews: 197 Average rating: 5.0 of 5

Editorial Review:

With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.

Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.

We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe

Gordon Ramsay's Fast Food

Gordon Ramsay

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Customer Reviews:
Total reviews: 15 Average rating: 3.5 of 5

30 Minutes or less doesn't belong only to Rachel Ray 4 out of 5 stars.
2 of 2 people found this review helpful.

I know some reviewers have found this book a disappointment, but I love it. Everything I have made out of here is delicious and pretty easy to make. There have been some comments about fresh ingredients. All good chefs really make an effort to buy fresh ingredients because they make food taste better. But substituting works just fine if you can't find it. Creme fraiche can be made. It can also be found in high end stores in the dairy case. If the receipe can handle some sweetness, sometimes whipped creme can be used. I live in Arizona and believe me the stores here are pitiful, but I have found everything I need for every dish in the book. Gordon Ramsay delivers the goods and lots of his food is much better in 30 minutes than anything Rachel Ray has come up with (although I like her food, too).

Editorial Review:

Throw out the frozen dinners and takeout menus. Who better to show readers how to cook real food, real fast and make it really tasty than Gordon Ramsey, three-star chef and TV celebrity? Gordon Ramsay’s Fast Food includes over 100 delicious recipes that are super-fast and easy to prepare. The book is divided into short sections: 15 feature fast recipes classified by group, such as starters, soups, fish, meat, pasta, working lunches, and desserts, and 15 more sections contain great menus for everyday and entertaining. Many of the dishes can be prepared and cooked in as little as 15 minutes, and none take longer than half an hour. The menus provided take 30-45 minutes from start to finish, each with a timing plan. There’s also advice on essential ingredients to keep in stock for speedy cooking, plus lots of great ideas for shortcuts.

The Barbecue! Bible

Steven Raichlen

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Subjects -> Cooking, Food & Wine -> Outdoor Cooking -> Barbecuing & Grilling
Subjects -> Home & Garden -> Animal Care & Pets -> Dogs

Customer Reviews:
Total reviews: 86 Average rating: 4.5 of 5

I wasn't impressed, the book totally misses the point. Bible??? I think not! Where's the meat? 1 out of 5 stars.
2 of 4 people found this review helpful.

Where this book fails immediately is that Barbecue is not about the sauce it's about the meat. I know, I design sauces and own a BBQ Sauce Company. I'm always looking for good BBQ cookbooks. The author gives no information on preparation of meat or cooking it. He spent 13 pages on how to light different grills and I wasn't impressed much with that. I think the big headlines were used to waste space so that he could put out a big book. I could go on but here is one final thought. The book claims to be the Barbecue Bible, you'd expect it to cover the subject in every detail and with some degree of experience. This attempt at being the Barbecue Bible fails miserably. I bought the book online, if I saw the book in a book store and was able to go through it, I would not have bought it. Steven Raichlen is probably a food critic or cookbook editor, not a barbecue expert.

Editorial Review:

The Barbecue! Bible 10th Anniversary Edition By Steven Raichlen"Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Ju

Everyday Food: Great Food Fast

Martha Stewart Living Magazine

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Customer Reviews:
Total reviews: 103 Average rating: 4.5 of 5

Rcipes are good but ... 3 out of 5 stars.
1 of 2 people found this review helpful.

I don't love the organization. It is set up with recipes listed by season, Spring, SUmmer, Fall and Winter. I'd rather have them listed by meal course and main ingredient such as poultry, beef, lamb, etc. This set up makes it hard to find and flip easily through my options when planning a week of meals.

Great purchase and Gift 5 out of 5 stars.
1 of 1 people found this review helpful.

I enjoy the recipes in this cookbook immensely and I also enjoy adjusting them to what I have in the fridge - they are great inspiration. My sister and mother requested it as gifts and love theirs as well!

I love this cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

this book is fantastic. I use it at least 2 or 3 times a week. The recipes are full of flavour and usually include ingredients that I already have in my pantry or fridge. I like how the recipes are divided into seasons and they really do go well with the time of year they are "assigned" to. The only tiny complaint I have is that the nutrional value is listed at the back of the book instead of with the recipe.

Editorial Review:

Do gourmet the Martha way with an indispensable collection of familiar and healthy recipes reworked in innovative ways. Culled from America's favorite food Magazine, Everyday Food, each recipe is presented in the magazine's signature style with color photographs on every spread.

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

David Lebovitz

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Customer Reviews:
Total reviews: 46 Average rating: 5.0 of 5

Tasty Tasty! 5 out of 5 stars.
2 of 2 people found this review helpful.

I love this book!!! All of the recipies sound so delicious and I can not wait to try more. So far I've made Pear Sorbet and Strawberry Yogurt. Both were delicious and very simple to make. I recommend this book to anyone who is interested in making their own Ice Cream.

HIGH FAT, CALORIE 2 out of 5 stars.
1 of 14 people found this review helpful.

The main reason for an ice cream/frozen yogurt maker was to control ingrediants. I have allergies (even milk) and am trying to control saturated fat. Not only do recipes not give nutritional information, it seems all ice creams use 2 cups of heavy cream for 1 1/2 qt. recipes. They may taste good but at the cost of health. The brief booklet with recipes that came with my appliance is much more healthful and realistic. This is not a modern cookbook and seems oblivious to current dietary guidelines.

Editorial Review:

The Perfect Scoop - Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz"Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavo

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Martha Hall Foose

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Subjects -> Cooking, Food & Wine -> Regional & International -> U.S. Regional -> South
Subjects -> History -> Americas -> United States -> State & Local -> South

Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Don't like to cook. . . 5 out of 5 stars.
5 of 5 people found this review helpful.

I want to say up front that I don't like cooking. It ranks right up there with ironing clothes as a task to put off at all costs. HOWEVER, there is something about this book that makes me want to get in the kitchen and get re-aquainted with my measuring spoons and spice rack.

If the beautiful photographs don't get you goin' then the great stories that accompany each recipe surely will. I was so inspired by "Aunt Marynaise" that I went out and bought a food processor just so I could make homemade mayo. (My mom-in-law would be soooooo proud!)

You won't be sorry you purchased this book!

Martha, my spice rack and measuring spoons thank you, and so do I!

Put On An Apron and Get A Glass of Sweet Tea.... 5 out of 5 stars.
4 of 4 people found this review helpful.

Because I love southern cookbooks and vintage aprons, I had to get this book. What a sweet cover!! The recipes inside just want to make you cook and sit down with a glass of sweet iced tea..they are good recipes and this is one book that will be a great addition in the kitchen! It doesn't get any better than this! This one I got a heads-up from my good friend Margie in Tennessee...not only is the cover picture of a woman dressed in an apron serving a huge tomato filled with peas and corn salad an eye-catcher but the book is filled with tales and awfully tempting southern recipes. There's a picture of mason jars filled with banana pudding and meringue and the recipe is to die for! Also, try out the Curried Sweet Potato Soup with Pork Rind Croutons, a little bit of heaven here on earth! This one is a keeper!

Editorial Review:

Hardcover: 256 pages Publisher: Clarkson Potter (April 29, 2008) Language: English ISBN-10: 0307351408 ISBN-13: 978-0307351401 Product Dimensions: 9.6 x 7.6 x 1.1 inches Shipping Weight: 2.2 pounds