Book Description
Today, 58 per cent of American households consist of only one or two people, yet most cookbooks still contain recipes designed to serve 6-8. In this follow-up to the bestselling Not Your Mother's Slow Cooker Cookbook, Beth Hensperger offers 125 new recipes specifically designed for the increasingly popular 1 12- to 3 12-quart slow cooker. This is the perfect book for busy singles and small families who want the convenience of a small slow-cooker-made meal without sacrificing wholesomeness and flavor.
Customer Reviews:
I've been looking for this for 30 years..........2007-10-09
I have purchased thousands and thousands of dollars worth of cooking stuff looking for the magic item that would take food from the cupboard and place it cooked and delicious on the table. I hate to cook, but with this book and a 1-1/2 quart cooker I look forward to cooking and eating. All of the ingredients are fresh and easy to obtain.
I just ordered the 3 quart cooker, and wish I had done so up front; there are several recipes that won't go in the smaller size, and I don't want to miss any of them.
I only wish I had discovered this when my son was at home. When I think of what he had to endure... To make up for it, I'll give him the small cooker and copy of this book.
Perfect for working singles and couples.......2007-10-01
As someone who lives alone and works extremely long hours, I don't always have a lot of time to cook. Unfortunately, I had begun to rely on either fast food (unhealthy) or convenience foods from the supermarket (expensive). Purchasing this book and a $15.00 dollar oval slow cooker has done wonders for my schedule, my budget, and my LDL cholesterol.
Just what I was looking for.......2007-08-19
This cookbook is perfect for my daughter, who has just gotten her first apartment. With winter coming, I know she has the "tool" she needs to whip up her favorite soups, stews and chilis or simply to have a nice home-cooked meal ready for her when she returns from a full day of classes.
Delicious Recipes for 2!.......2007-08-02
This book is great for two people: it's the perfect amount for my boyfriend and I. We bought the 4-Quart Rival slow cooker (I wanted the option to cook for more people) which is a little larger than the ones she recommends, but so far, everything has tasted great. Some dishes we have tried:
Vegetable Chili con Carne: This tasted great and it's a great way to get your day's worth of veggies (also includes lean ground beef). Usually chilis are all meat, beans, or veggies--this is a little bit of everything for a well-balanced meal.
Vegetable Polenta: Made this last night with some grilled pork and a salad--it was excellent! The mascarpone cheese adds a creamy flavor, which makes this polenta perfect.
Orange Teriyaki Chicken- The flavors of this chicken are so flavorful and they compliment each other well. Be careful not to overcook as I did, but still the chicken is so moist and flavorful that it almost didn't matter.
Hot Pepper Cornbread (non-slow cooker recipe): This bread accompanied our veggie chili and was good but it turned out a little flat--next time I would add a little more baking soda than the pinch it calls for.
Overall, this book is easy enough for a beginner cook and for those who don't want to prepare an army's worth of food.
good value.......2007-07-27
Every recipe I have tried has been a success, although the serving sizes
are certainly more than two people can usually eat. Absolutely worth it!
Book Description
A fusion of simplicity, healthy ingredients and just-right quantities, these delicious, exciting new recipes are designed for today's growing world of empty-nesters, couples without children and smaller households.
For millions of fast-paced, modern households, the old cookbook standard of "serves four" is increasingly outdated and a daily nuisance. With more than 77 million baby boomers adjusting to the Empty Nest Syndrome, and with their adult children setting up their own new homes, there is a mounting demand for quick, easy, healthy recipes yielding fewer servings.
But cooking for two people or even singles isn't as simple as cutting a recipe in half. In EatingWell Serves Two, the award-winning editors and recipe developers for America's leading food and nutrition magazine have created 150 dinner recipes from their hugely popular "Healthy in a Hurry" and "Serves Two" columns to meet the specific needs of smaller households.
More than a cookbook, EatingWell Serves Two provides a smart guide for how to shop in small quantities, how to store leftover ingredients, keep a well-stocked pantry and use easy cooking strategies that result in minimal waste while putting a healthy, delicious meal on the table in 45 minutes or less.
Filled with mouthwatering photography and tips on shopping, planning and simple cooking for two with healthy ingredients and without waste. Full-color throughout.
Customer Reviews:
Delicious, easy, healthy.......2007-09-26
The book is large and sturdy and stands up well to typical kitchen abuse. It includes information on shopping healthily for two, as well as menu suggestions. Recipe chapters include: dinner salads, soups & stews, vegetarian mains, poultry, fish & seafood, meat, and accompaniments. In keeping with the healthy aim of the book, desserts are relegated to a several-page portion of the accompaniments chapter.
Small symbols mark particularly low-carb or high-fiber recipes. Each recipe estimates both "active minutes" spent preparing the dish as well as total minutes. There are make-ahead notes and detailed nutrition information. There's also a "nutrition bonus" note that points out any particular vitamin benefits found in that recipe. For example, the "Caesar Salad Three Ways" includes plenty of Selenium, Vitamin C, Vitamin A, and omega-3s (it also comes with a basic recipe as well as a shrimp and a chicken variation--hence "three ways"). Sometimes extra notes are included, for example, the Caesar Salad has a side note with instructions on making your own croutons. It also includes a delectable-looking photo; while photos aren't included with all of the recipes, there are certainly enough to make your mouth water!
I personally found not all of the flavors to my liking. Some were a bit bland, and some tried to make up for blandness in ways that just didn't appeal to my palate. A Lentil & Chicken Stew appealed to a friend of mine who particularly prefers bland food, but I just couldn't enjoy the lemon, dill, and chicken flavors together. On the other hand, she and I both loved the Creamy Artichoke & Spinach Soup, which takes a rather unusual approach to making a thick and creamy soup out of very healthy ingredients.
There's a really nice Grilled Peach Sundae recipe in the quick desserts section that we heartily enjoyed. While it's true that I found a few of their recipes to be not entirely memorable, on the whole they're quite good. The Eggplant-Cheddar Bake, for example, disappeared very quickly!
My only reservations with this book are definitely taste-dependent. If you don't enjoy the kind of semi-bland, lemony-chicken type of recipe that shows up in a lot of healthy eating cookbooks, then there will be some recipe sections in here that won't appeal to you. That said, there are plenty of people who will enjoy those recipes, and even the rest of us will find lots to work with in here!
Versatile and delicious as well as healthy and quick.......2007-08-04
EatingWell Magazine aims these healthy and varied recipes at the empty nester who doesn't want to spend a lot of time in the kitchen or end up with leftovers. Preparation time (active and total) and nutrition info accompany all recipes as well as make-ahead instructions where applicable.
However, convenience and diet aside - these are versatile and delicious recipes. There's a whole chapter on dinner salads - Cobb Salad, Southeast Asian Scallops and Greens, Sweet and Salty Beef Salad, Orzo Salad with Chickpeas and Artichoke Hearts. Every one I tried was a winner and all came in at under 30 minutes.
Other must-have-again dishes include Lemony Asparagus Pasta, Creamy Artichoke and Spinach Soup, Marmalade chicken, Shrimp and Shiitake Stir-fry, Grilled Steak with Beets and Radicchio.
A few I plan never to try, like Turkey Fingers with Maple-Mustard Sauce and Asian Salisbury Steaks, but these are outnumbered by intriguing dishes like Pork Tenderloin with Gingered Mango Sauce and Pomegranate Duck. The book ends with chapters for "Quick" sauces, sides and desserts as well as a vegetable shopping and cooking guide and notes on cooking techniques and special ingredients.
Highly recommended for anyone with a small household.
this is a fabulous cookbook!.......2007-07-23
I have dozens of cookbooks and it takes something special for me to keep one on my kitchen counter. This one certainly qualifies. I've tried several of the recipes and all were delicious and it is so nice not to have a ton of leftovers. I love that the nutritional information and suggested sides and included for each recipe.
What really makes this book a winner for me are the Notes. Every time I read an instruction or ingredient I'm not quite sure about, there is a Note exactly on point, anticipating my question. In addition, the tips regarding shopping in small quantities are very valuable.
If you're looking for a cookbook with delicious recipes and smaller quantities, don't pass this one up!
best cookbook ever for healthy living.......2007-06-27
We have used this cookbook about 4 times a week since we got it.
Perfect portion sizes for 2 and lots of tasty good for you ideas.
This is the best healthy cookbook you could get if single or a couple.
Just double up the amounts for a family if you have a couple kids.
Current Favorite Cookbook!!.......2007-06-26
I have been an Eating Well magazine subscriber for years, so I'm already a fan of their recipes. I find myself using this cookbook at least 4 or 5 times a week. The recipes are great tasting, easy to assemble, and often require even less time than the estimate given. The portion control of making just 2 servings is an excellent way to maintain recent weight loss for both my husband and myself. (No second helpings - but definitely enough to satisfy hunger!) I've also given the book as a wedding gift - it has beautiful illustrations as well as a wealth of shopping and ingredient tips. When healthy is this good and easy, why eat any other way?!
Book Description
Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you--small batches whip up quickly, clean up quickly, and don't require hours at the oven.
Written by Debby Maugans Nakos, who clearly possesses the Southern baking gene, Small-Batch Baking offers 200 irresistible recipes from across the baking spectrum: triple layer cakes, bundt cakes, angel food cakes; pies and tarts; cobblers, crisps, crumbles, and short cakes; cookies, bars, squares; biscuits, muffins, scones, breakfast breads; and a whole section just on Valentine Specials--Double Hot Chocolate Soufflés, Chèvre Cheesecakes with Honey Anise Ginger Syrup, Vanilla Banana Caramel Flan.
A batch of Cream-Filled Chocolate Cookies--that yields a half-dozen. A Coconut Layer Cake, just for two. Individual servings of Cinnamon French Toast Pudding or Southern Peach Cobbler with Bourbon Cream. It's all the bewitching pleasure of home-baked, but--finally--for just one or two.
Customer Reviews:
Easy and Fun.......2007-09-24
Small Batch Baking has been easy and fun. The recipes are great, and there are plenty of recipes in a variety of categories from simple and basic to more complex and involved, for every stage of your baking needs. I've had a great deal of fun making up for the fact I never had an Easy Bake Oven as a kid. This fits that need and makes for easy portion control.
Come join other small batch bakers on Flickr.com, a free photo-sharing website, and see the results of our work in the "Small Batch Baking" enthusiast group, here: http://www.flickr.com/groups/small-batch-baking/
Expensive!.......2007-07-12
Though the recipes in this book sound very appetizing, a lot of them call for liquers, heavy cream, and other high-fat ingredients like real butter. This not only makes the recipe high-fat, but expensive! I've made a couple of them, and have enjoyed the results, but they are not so good for one's cholesterol. Another problem I've had is using cans to bake small cakes. I don't know what they were like when Ms. Nakos was writing this book, but all the cans I've purchased products in lately have ridges running around the middle, and though I haven't yet tried baking in one of them, I imagine it would be hard to make the cake slide out. Also, I haven't been able to easily find tart pans with removable bottoms. Although it looks appealing, I find I haven't used this book much, and don't recommend it to anyone who wants a healthy diet.
fantastic book.......2007-06-23
This is a great book for small families or anyone who wants just a taste of something. Everything's turned out well so far and I've given it as a gift along with small baking dishes (ramekins or small springforms).
An idea whose come has come, brilliantly executed.......2007-05-01
Debby Maugans Nakos has written a present for those of us who love to bake but don't relish the thought of having 5 dozen cookies around to tempt us later. As we all know, in baking, due to a myriad of factors including heating times, one cannot simply decide to make 1/5 of a recipe and assume it will work (whatever 1/5 of egg yolk looks like anyway...) Nakos has done the hard work of figuring out the measurements for small-batch success. The baby cakes are amazing, but I particuarly love the cherry almond scones, lemon shortbread bars, and cheddar bacon biscuits. This is a gem of a book! I've bought it for 2 people as presents.
Never tried the cans, but have made many recipes: great book.......2007-04-25
One of the big features of this book is the idea of baking cakes in cans. I haven't tried this, lacking the proper can opener. Rather, I bake in cupcake pans, and monitor the time carefully.
I've tried probably 20 recipes so far. I love baking, but we are only 2, and it's all too easy to eat most of a cake. These recipes usually make enough for 2-3, which is perfect.
To be clear, this is real baking: no shortcuts, and many recipes use several mixing bowls. If you're looking for something really quick and easy, this isn't the right book.
Also, many of the cake recipes use buttermilk. There is a shelf-stable buttermilk (maybe it's a powder?) that can be kept on hand, but I often sub with a little low-fat milk soured with lemon juice. Even plain yogurt will work.
AS for the recipes, I've had great results with almost everything. I've tried several kinds of cookies including chocolate chip, oatmeal (both varieties), peanut butter, and others, and I've always been happy with them. I've also tried several of the fruit crisp and cobbler style dishes, and have been happy with them. But I am most pleased with the cakes: they are always tasty and moist, with a nice texture. To me, cakes are the most difficult baked good to scale down, and I've loved having recipes made for small batches. Tonight I made the vanilla ound cake, and it was delicious.
However, I'll say that I wasn't thrilled with the carrot cake recipe (not carrot-y enough), and my two attempts at one of her breads were utter failures. Also, I tried th raspberry cheesecake, which was just okay. I haven't really tried the pies, however.
All in all, I would strongly recommend this to any motivated baker with a small household.
Customer Reviews:
Great food, low-fat or otherwise.......2002-10-28
There aren't a lot of "cooking for two" books out there that have really good recipes. This is an exception. Every one of the breads is fantastic, and only makes enough for 1 meal, so the bread is always fresh. We don't need to watch our weight or salt intake, but I use this book so much because the food just tastes so good!
Cooking Light for Two Results in Easy Weight Loss.......2001-06-01
There are too few "light cooking" books designed for just two people, and this is one of the best yet with a wide variety of recipes using fresh herbs and minimal oil. We make extensive use of this book weekly and are pleased with an easy, and permanent, weight loss while eating gourmet food. We would recommend this book to anyone who enjoys great food while losing weight.
Easy, Quick and Very Tasty.......2000-04-28
I just started cooking religiously when I got married, and I never realized how many recipes from very expensive cookbooks could be so undesirable. But.... Not this time! This book is fantastic! The recipes are easy to prepare, with ingredients that are easy to find, and although the food is low-fat, it is delicious. Now, I'm on ........ to find more cookbooks by the same author(s). Buy "Light Cooking"; it will not disappoint.
A couple's guide to delicious food in dieters' portions........1999-11-19
This cookbook offers recipes for sumptuous meals using what you'd never believe to be low-fat ingredients. The portions are designed to leave zero left-overs so there's no midnight temptation in the fridge. My partner and I have lost weight on these meals without being cheated of the joy of eating.
The easiest and tastiest cokbook I've yet to come across........1999-08-11
I just started cooking not to long ago and I have been trying out lots and lots of cookbooks. I love eating healthy, low-fat foods and this book is absolutely wonderful. So far I have not had one bad meal using any of these recipes, and can not wait to try out more of them. It has a wide variety of entrees, side dishes, soups, salads, and wonderful desserts. I am usually only cooking for one or two but all of the recipes can be doubled easily and taste just as great. If you want to experience great low-fat cooking you can not pass up this book.
Amazon.com
Sure to excite lovers of the best Italian cooking, Mario Batali Simple Italian Food: Recipes from My Two Villages reenvisions classic home cucina with enticing results. Batali, known to fans as "Molto Mario" from his Television Food Network shows, and as chef-owner of Manhattan's much-loved Po and Babbo restaurants, presents nearly 250 of his favorite recipes, traditional and innovative, for delectable salads, pastas, grilled specialties, ragus, and desserts, among others. The collection, inspired by the cooking of Borgo Cappene, a hillside village in northern Italy, and Greenwich Village, where Batali culls exemplary ingredients for his restaurants, reflects Batali's commitment to simple cooking--impeccable ingredients sensibly combined and properly prepared. Cooks seeking deeply flavored, smartly presented dishes will embrace Batali's recipes for everyday meals and for entertaining.
Arranged by courses, antipasti through formaggi and dolci (cheese and sweets), the uncomplicated dishes include White Bean Bruschetta with Grilled Radicchio Salad, Baked Lasagna with Asparagus and Pesto, and Roasted Porgy with Peas, Garlic, Scallions and Mint. Gorgonzola with Spiced Walnuts and Port Wine Syrup with fresh fruit would make a lovely conclusion to any dinner. Throughout, Batali provides advice on dish preparation; there are 32 pages of color photos and dozens of black-and-white shots of life in Batali's two villages. Batali's reliance on the best ingredients simply prepared, rather than on fussy restaurant techniques, places his dishes squarely in the realm of home cooks. They'll find his book a keeper. --Arthur Boehm
Book Description
Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in
Simple Italian Food, a celebration of the flavors and spirit of Italy.
Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products; his full-flavored, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as Baked Lasagne with Asparagus and Pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations--Penne with Spicy Goat Cheese and Hazelnut Pesto or Tuna Carpaccio with Cucumbers, Sweet Potatoes, and Saffron Vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavors and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colorful and approachable recipes.
Traditionalists as well as those who thrill to the new will want to make dozens of these crowd-pleasing dishes a permanent part of their repertoire and embrace Mario Batali'sphilosophy of
Simple Italian Food.
Customer Reviews:
great book.......2007-04-05
excellent cook book for beginners or pros...love it and love shopping on amazon
Impossible Cookbook.......2006-12-10
Mario Batali's cookbook is most disappointing. I looked it over carefully, and I found absolutely nothing of interest to me. His recipes are incredibly complicated, with ingredients available only in restaurants and the households of professional cooks, northern Italian ones at that. There had to be standby pestos, tapenades, sauces and vinaigrettes. Impossible, really. This is a most unattractive cook book. I won't even give it away.
One of my favorite cookbooks.......2006-04-12
Batali's "Simple Italian Food" is an excellent cookbook for people who actually like to cook, and for those who accept that Italian cooking covers a vast range of subjects and styles, far more than just pasta.
The title is apt: none of these dishes are overly complicated for anyone with a decently equipped kitchen and access to good, fresh ingredients. Unlike more complex styles, French cuisine for example, there is very little combining of several different cooking techniques to produce one recipe. At it's most complicated, the book calls for use of staple ingredients that can be prepared ahead of time, and which Batali also provides recipes for, with sauces for example.
One of the great pleasures of the book is discovering the unexpected tang and heartiness of his dishes. His pasta con vongole is a good example: the recipe calls for pancetta, and the result is a tangy clam sauce in a beautiful, brownish broth which is delicious and hearty without being overly rich. Comprate, cucinate e buon appetito!
Simple recipes not simple ingredients.......2005-03-24
Seems like many great recipes, but many ingredients that aren't found in the regular supermarket, especially if you live in a rural area like I do...so I haven't been able to try many of them.
Great recipes, awful binding.......2005-03-04
I've reviewed this cookbook before from the point of view of the contents, for which I gave it 5 stars. I use this cookbook all the time and absolutely love it. Unfortunately, I use this cookbook all the time and the cheap glued binding has not held up. About half the pages have detached and I'm a few chapters away from having to pull the whole thing apart and put it in a three-ring binder. Interestingly, the same publisher used a sewn binding for the Babbo Cookbook, so I guess the gourmet recipes get the quality treatment. I would still recommend purchasing the cookbook for the wonderful preparations, but shame on the publisher for using such poor components on a book designed to be repeatedly opened and laid flat.
Average customer rating:
- Whole Food Allergy Cookbook
- Not so helpful...
- Meals for food allergic kids that even adults will want to eat!!
- A cookbook I am actually using!
- So, so helpful for gluten free, dairy free cooking
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The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
Cybele Pascal
Manufacturer: Vital Health Publishing
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Natural Foods
| Cooking, Food & Wine
| Subjects
| Books
Whole Foods
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Food Allergies
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
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Similar Items:
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What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
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The Parent's Guide to Food Allergies : Clear and Complete Advice from the Experts on Raising Your Food-Allergic Child
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The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free
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Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivi
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The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar
ASIN: 1890612456 |
Book Description
The First Cookbook to Eliminate ALL Eight Allergens Responsible for Ninety Percent of Food Allergies
- 200 gourmet and homestyle recipes your whole family will absolutely love! - All recipes are free of the top eight allergens: dairy, eggs, wheat, soy, peanuts, tree nuts, fish or shellfish and also refined sugar! - Baked goods are all vegan. - Guide to gluten-free recipes. - Shopping Guide for hard-to-find items. - Food Allergy Information Resource Guide.
Pineapple Banana Granola * Sweet Potato Cranberry Muffins * Curried Pumpkin Soup * Frisee with Figs, Pear, and Crispy Bacon * Quinoa Tabouli * Polenta Radiatore with Prosciutto, Shitake Mushrooms, and Spinach * Grilled Chicken Breast with Mango Salsa * Creamy Avocado Dressing
Customer Reviews:
Whole Food Allergy Cookbook.......2007-10-05
I wish I had discovered this book long ago. I am allergic to peanuts, eggs and corn. Corn is the hardest as it is in everything as citric acid, dextrose, iodized salt, xanthium gum, etc. I only buy ingredients and this book works for me. I'm giving away all the other allergy cookbooks I've bought over the years.
Not so helpful..........2007-09-24
I was dissapointed as the baking recipies all need egg replacer. Otherwise the recipies are the same as what I have in an everyday cookbook.
The brand's being mentioned also aren't readily available in Australia so it is a bit hit and miss with the quantities of replacements.
Meals for food allergic kids that even adults will want to eat!!.......2007-09-19
We've made several completely delicious foods from this cookbook - Cauliflower Soup, Orange Zucchini Bread, Banana Bread, Applesauce Oat Raisin Muffins, Shepherd's Pie, Pork Medallions with Raisin Sauce, Granola Bars, and so on. I made notes in the margins of some of the recipes to adjust them for my children's specific tastes (basically, more sweetener in the baked goods), but these are recipes that I enjoy making and that make me feel better about my daughter's food allergies, i.e., "She's not going to be deprived of delicious meals when she is an adult! Look at all this amazing stuff she can eat!"
So thank you, Cybele, for sharing your cooking expertise with the world of food allergic people.
A cookbook I am actually using!.......2007-08-13
While I have been smitten by many cookbooks, each one giving me that initial pang of excitement as I scan the wonderful dishes that could be, there have only been a few that have gone from first viewing to the kitchen within 24 hours. In fact, it had been a long while since I had even tried a new cookbook recipe. Yet, The Whole Foods Allergy Cookbook was in my kitchen, already getting into the line of fire (I'm not the tidiest cook) by the day after it arrived. As it happened, there were recipes so simple, so undaunting that I had everything on hand and ready to go.
I loved the casual tone of this cookbook, and the unpretentious way Cybele Pascal approached recipes that I may have previously found intimidating. She brings a gourmet touch to the world of food allergies that I had yet to see. However, her recipes are surprisingly easy to master, and some are merely great ideas. I was immediately inspired by her Chocolate Covered Raisins recipe, so incredibly simple to make, yet something I had never thought to try at home. My husband adored the Saffron Rice, which offered a delicate touch to our rather meat-heavy dinner.
As the week progressed, I stepped it up a notch, trialing Raf's Cuban Rice and Beans, the Penne with Cauliflower and Olives, the Falafels (which my husband loved!) and even the Creamy Avocado Chicken Salad (I ran out of lettuce and bread, serving mine over quinoa). With so many "doable" recipes that sound good from the get-go, I have no doubt that this cookbook will continue to see some mileage.
Every recipe in the Whole Foods Allergy Cookbook is free of the top eight allergens, including eggs, milk, wheat (some recipes do contain gluten in the form of spelt, barley, etc.), tree nuts, and peanuts. There is no need to search through to figure out which recipes work and which don't as with some supposed allergy cookbooks. In fact, Cybele even provides "reverse conversions," telling you how to add back an allergen should it not be a problem for you. The focus is on real food, using whole foods whenever possible, or calling for only "lightly-processed" foods, if you will. To make it a one-stop shop, the cookbook covers recipes for every meal, snacks, and desserts.
If there were any comment I could make for improvement, it would be to add more specifics and tips. While her recipes are quite friendly to even novice cooks, I did find myself asking questions at a few points. When making the black beans, do I drain the cans or just dump them in? Could I use dried? How much would ½ head of cauliflower be? At my local grocer the conventional head was about half the size of the organic. Also, it is a pet peeve of mine when food processors are called for with no alternative method. One of the recipes I attempted in the blender with absolutely no success, returning to a hand method. This would have been nice to know in advance before I dirtied an appliance. In the end though, I did end up with some pretty tasty dishes!
There are many cookbooks I have liked, some I have loved, okay even a few that I have hated, but Cybele Pascal actually got me back in the kitchen. Now that is a testimony in itself.
So, so helpful for gluten free, dairy free cooking.......2007-08-08
I recently used the "elimination diet" for my family eliminating all of the more common allergens from our diet and trialing them back in to determine food intolerances for each member. This cookbook was critically important in my ability to cook for my family. My kids actually ate the desserts, I was able to substitute a gluten free cake for so many preschool functions - and I discovered the existence of "egg replacer"! The recipes are tasty and I will continue to use this book even though the diet is over and we could add a lot of food back in to our daily routine.
Book Description
Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.
In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?
Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.
To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.
This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.
Customer Reviews:
Perfect, indeed.......2007-08-09
After all the experience that this pressure cooker prima donna has had a chance to glean over the years I was hoping for plenty of expert advice, not just recipes for another stew, and great advice is just what she delivers! There are tips enough in here to make up an entire cooking methodology for this wonderful time-saving device. Then she adds to this her "transformations", which alter a recipe, with easy changes, into an entirely different potastew. On top of that (no pun intended), she gives us recipes for two-tiered dinners that offer potatoes and meatloaf in the same pot, among others. Hats off to you, Lorna! I highly recommend!!
Tasty recipes & useful info.......2007-08-01
I'm new to pressure cooking, and I love excellent food. So far I've found this book useful for a novice pressure cooker user. The recipes are tasty and easy to follow. The book inspires me to use the pressure cooker more often.
Excellent reference manual.......2007-07-30
I am not necessarily interested in all the recipes in the book (why would I want to make desserts in the pressure cooker?) but this book has excellent information on the differences between conventional cooking and pressure cookery. I consult this book whenever I need to adapt one of my recipes for the pressure cooker.
Excellent book.......2007-07-28
I recently bought an electric pressure cooker off of QVC and needed some recipes. I would use my old regular pressure cooker once in awhile, but only to do meats in and nothing fancy. This cookbook explains alot! It really walks you through everything and has variations on the same recipe. I have not made anything yet, but will make something tomorrow. I know it will be easy because you are walked through it all. Now I just wish I had bought 6 qt instead of a 5 qt! I hope the author comes out with another recipe book as I am looking forward to more recipes/
pressure perfect.......2007-07-14
bought this book thinking it had a lot of recipes. i was wrong i wish that i had not bought this book. it was such a disapointment. the review on line i thought was very misleading. the best thing i can say about this book is the cover.
Average customer rating:
- Lively vignettes and fine recipes.
- A Special Guest
- A wonderful read and great look into the daily routine of White House living
- needs some help
- White House Chef: Eleven Years, Two Presidents, One Kitchen
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White House Chef: Eleven Years, Two Presidents, One Kitchen
Walter Scheib , and
Andrew Friedman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
General
| Biographies & Memoirs
| Subjects
| Books
Clinton, Bill
| ( C )
| People, A-Z
| Biographies & Memoirs
| Subjects
| Books
Memoirs
| Biographies & Memoirs
| Subjects
| Books
History
| Gastronomy
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Special Occasions
| Cooking, Food & Wine
| Subjects
| Books
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ASIN: 0471798428 |
Book Description
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there."
—Marian Burros, New York Times
White House Chef
Join Walter Scheib as he serves up a taste—in stories and recipes—of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.
Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).
Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
Customer Reviews:
Lively vignettes and fine recipes........2007-09-02
Walter Scheib provides stories and recipes of some eleven years as White House chef under Presidents Bill Clinton and George W. Bush, so anticipate a collection which is far more than your usual cookbook - and which will appeal to collections strong in culinary history and presidential trivia. Scheib was hired by Hillary Clinton in 1994 to become White House chef and faced taking an outdated kitchen focused on traditional French cuisine and making it a showcase for modern American foods. His memoir embraces some eleven years of culinary history at the White House under two different administrations and pairs original recipes with accounts of Presidential family encounters, making for both lively vignettes and fine recipes.
A Special Guest.......2007-07-03
My husband and I own the Genesee Country Inn in Mumford, New York. Walter Scheib, the former White House Executive Chef, stayed with us while he attended and spoke at the "Hail to the Chief" fundraiser at the Genesee Country Village and Museum. Mr. Scheib has a plethora of fanscinating stories of life in the White House and especially in the White House kitchen. His eleven years serving two presidents is revealed in this "cookbook" filled with stories about living and working in the WH kitchen. From Chesela's favorite cookies to the First Ladies luncheons, Mr. Scheib takes you behind the scenes to what it is like to cook for the most powerful leaders in the world. This is a must read for anyone who enjoys cooking and kitchen poitics.
A wonderful read and great look into the daily routine of White House living.......2007-06-05
Scheib has given us a pretty good look into the life of a White House chef under two administrations: one (the Clintons) that really wanted to make the White House into a place of entertainment and a place to show off America's best foods, and one that, well, isn't interested in that.
The recipes are good, interesting, and worth the cost of the book as well.
But what I find most interesting in the book, and what I was most hoping for when I ordered it, was a look at the non-flashy daily grind of life in the White House, and Scheib provides us many anecdotes, from Bill Clinton ordering huge steaks when his wife was away, to George Bush popping his head into the kitchen after a run and asking "What's for lunch?"
I enjoyed the stories of the giant dinners and elegant soirees, but it was the daily stuff I found most interesting: where the First Families enjoyed eating, their comfort foods, Chelsea Clinton making cookies with friends, Chelsea's first adult-style evening of entertaining, Scheib fighting with the purchasing staff to get better quality produce, that Bush likes his toasted cheese sandwiches cut at an angle, how the White House staff fill the elevator at lunch time making it difficult for the chef to get food to the president while still hot, the personalities of different people, and so on. While it is a world famous house, with incredibly important stuff going on, it's still a workplace for many with all the personality adventures of a workplace, and it's also home for one family that, for the most part, act like any other family or any other people. That is the aspect of the book I most appreciated, and which I wish had a lot more.
I also appreciate that Scheib refused to dish dirt on either family, or use the book as avenue to embarrass to sensationalize.
While the book is wonderful as it is, I think that a book about more than a decade in the White House deserves a lot more text. It reads much too quickly for subject matter that is this interesting and fascinating. Color photographs would have been more appropriate, too.
"White House Chef" shows some of the excitement of the big state dinners and other large entertainments, but is mostly an intimate look at some of the daily grind of the presidential family and the White House. Although we cannot all be president, we all eat, and so a book looking through the lens of food makes for a compelling read, tying us together on a more human level than just a biography or history book. But it should have been bigger, more in-depth, and with color photographs. Not many people are in a position to write a first-person account about being the chef at the White House. The rarity of that situation, I think, deserves a much more in-depth cover of the experience, and that's why I give this four stars.
needs some help.......2007-05-14
Cookbooks are great as teaching tools, inspirations for new meals, or often just plain interesting reading....this book, teaches and sometimes inspires but it is bland, without color photos to share the chefs excitement, and therefore way overpriced...thumbs down.
White House Chef: Eleven Years, Two Presidents, One Kitchen.......2007-03-25
Don't buy it if you're a Republican. The author can't help getting political as he contrasts the Clinton and Bush White Houses (the Clintons are wonderful, the Bushes not so great). Clintonites will eat it up. Good recipes, okay writing with excellent editing, fine pictures. Independents and hungry non-politicos will give this four stars.
Book Description
A special two-book set exclusively available to Amazon.com customers: two bestselling favorites from Alton Brown, star of Food Network's Good Eats and the new series Feasting on Asphalt.
In his best-selling first book, Food Network star Alton Brown described what happens when food meets heat. Now Alton is back and ready to revolutionize the world of baking--and more. Breads, cakes, cookies, pies, custards, ice creams: the popular host of Good Eats explores the science behind our favorite sweets and savories-explaining it all in his own inimitable style.
The book opens with a complete encyclopedia of the core ingredients or "the molecular pantry"-what they are, what they do, and how they play together (or don't). The main part of the book is divided by mixing method: Biscuit, Creaming, Muffin, Straight Dough, Modified Dough, Eggfoam, Custards, and a section called As Well As . . . , which includes such specialized methods as crepes, popovers, mousse, and doughnuts. To underscore the importance-and ease-of mastering the mixing techniques, the book features a special design that adds a half-page flap to the opening page of each mixing section. Printed on the flap is the master mixing technique to serve as a ready reference for each recipe that follows in that section.
The more than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.
At 304 pages, the trivia-filled tome also contains all the fun components Brown fans have come to expect: fact-packed sidebars, intricate illustrations, glossaries, appendices, equipment lists-the works. It's everything readers have been waiting for . . . and more! Alton Brown is the writer, director, and host of the popular Food Network television program Good Eats. His first book, I'm Just Here For the Food, received the 2003 James Beard Foundation KitchenAid Book Award for Best Reference Book. His second book, Alton Brown's Gear For Your Kitchen, was nominated for both a James Beard and an IACP cookbook award.
Dedicated viewers of Alton Brown's acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker.
Brown isn't interested in novelty, he's just devoted to using the best-and simplest-tool for the job. Alton Brown's Gear For Your Kitchen offers honest, practical advice on what's needed and what isn't, what works and what doesn't. His advice: You only need three knives, but they are a lifetime investment. And don't bother with that famous countertop grill--it doesn't get hot enough to properly sear.
In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear.
Alton Brown's Gear For Your Kitchen is essential for all of his fans--and anyone who wants a good guide to great kitchen gear.
Customer Reviews:
Amazing Helper.......2007-07-25
Alton Brown's books are so easy to follow and really help your understand your foods and utensils in the kitchen.
AB strikes again!.......2007-06-08
I love these books! I am a kitchen gear fanatic and of course an AB fan, so I had to get Gear For Your Kitchen. He isn't doing shameless plugs for certain brands, he is simply telling you what gear he personally likes, and why. I got some very useful tips for buying and using gear from this book. And I'm Just Here for More Food 2.0 is a great resource for learning various cooking techniques- as you've read by now in the other reviews for this book, it isn't a recipe book (although it does have many recipes), it is more of a How-To guide, which is what anyone who watches his show no doubt wants. If you are a Good East fan, you know what AB is like and this book is just like him. 'Nuff said.
Great Stuff.......2007-05-13
One of the best combinations of cookbook and food science textbook out there. A great read with good illustrations that really explains the science of food.
I'm Just Here for More Food/Alton Brown's Gear for Your Kitchen.......2007-04-11
They're both great books. They're typical Alton Brown. The book on Gear for your kitchen is a great book for the cooking beginner.
AB roxxors.......2007-02-19
Geek that he is, I thought it would be appropriate to title this review "AB roxxors." I own these books but I did not purchase them in this bundle.
...More Food is AB's baking book. If you've never baked before, this is a very important manual. It's a manual, not a cookbook. Between its covers you will find everything a beginning baker needs to know to produce great results every time. It also contains the whats and whys of baking chemistry so even advanced bakers will find use for this great tome.
AB's Gear for the Kitchen. I may have reviewed this before but I'll say it again. If you love kitchen gizmos, you need this book. Keep this reference handy and consult it often. You'll never buy a bogus/useless gadget ever again. He encourages you NOT to buy gadgets for gadgetry's sake, but if you MUST buy, he explains to look for and what works.
Book Description
Whether it was a whirlwind romance or you've known each other for years, you are entering a new stage of life. Now that you're married, it's time to think about the new life and traditions you'd like to create. Often our fondest family memories are centered around the dinner table, with the fulfilling meals and companionship it offers.
To create this cookbook, Gayle Pirie and John Clark have drawn from their experience as restaurant chefs and on their shared history as a married couple. They have cooked in some of San Francisco's best restaurants for nearly twenty years, so they know how to make food taste delicious. But they also know what it's like to come home from a long day of work and want to create a comfortable haven for their family. In these pages, Gayle and John have brought together dozens of their own favorite dishes that can create hundreds of family meals.
Knowing that most of their readers won't have learned the art of cooking at their grandmother's knee, they've also included the basics. The Bride & Groom Cookbook explains all you need to know about setting up a kitchen and pantry with essential equipment and ingredients, combining dishes to create a meal, and even cooking methods. If you're already comfortable in the kitchen, you'll find plenty of valuable advice on pairing wine and food, serving a cheese course, and gracious entertaining.
The two of you could take only one cookbook with you as you embark together into this new and rewarding stage of life, the Bride & Groom Cookbook would truly be the one.
Customer Reviews:
Great Gift for Many Wedding Occassions.......2007-04-10
I ordered two copies of this book for different wedding occassions. The first was as a wedding gift. It was loved when received. The second occassion was for a his and her shower. As the bride and groom cookbook published by Williams-Sonoma, the recipes are all fantastic and are great for various occassions from casual dinner to a romantic evening, to meals to celebrate special occassions. As well as all types of meals, the recipes are also of varied cooking levels for beginner to expert, which allows new couples to begin cooking and develop their cooking skills as their relationships grow. HUGE RECOMMENDATION for any wedding occassion!
BEST of the Bride & Groom Cookbooks.......2006-12-30
I have gone through the Betty Crocker Bride & Groom Cookbook, the Better Homes and Garden Bride & Groom Cookbook and many more trying to find one that would have great pointers for cooking for two as well as great dishes. This cookbook has it all. The recipes are great classic dishes and the recipes range from breakfast foods to desserts. I highly recommend this cookbook.
A great wedding gift ! .......2006-08-30
the happy couple about to be married enjoy good food. the groom to be is the chef; the bride has a demanding career and has no time to cook, but wants to learn some basics just the same. This book is great for people like them...really begins at the beginning and has some very good recipes. I copied a few of them to keep for myself.
Great as a Present or Starter Cookbook.......2006-07-18
First off, this book looks great. I have a collection of hand-me-down 'classics' (Beard, Joy, all that jazz) but none of them are very presentable. After getting married recently, we decided to get a new book and this one really stood out. I personally think the title (cooking together) is a little misleading, because there's not much really that would differentiate it from any other starter cookbook in that regard. It is more family oriented in meal choices, and gives some great pointers to get you moving around the kitchen. There is also excellent advice on meals, pairings etc. Overall its a very good resource, especially for a younger couple. And of course, thanks to the slipcover, it makes a great wedding or anniversary present!
Over a hundred classic dishes for meals from breakfast to dinner .......2006-05-23
If you're seeking a shower or wedding gift for a couple who likes to cook or eat, BRIDE & GROOM COOKBOOK: RECIPES FOR COOKING TOGETHER is the item of choice for such a couple. The authors use their own experience as restaurant chefs and as a married couple to show how working families can use dozens of favorite dishes to create hundreds of family meals. Even though the authors are cooks, they don't presume any prior knowledge: the basics accompany over a hundred classic dishes for meals from breakfast to dinner and plenty of supportive tips from preparation and cooking times to a complexity scale between 1-4.
Diane C. Donovan, Editor
California Bookwatch
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- Oh the Things You Can Do That Are Good for You!: All About Staying Healthy (Cat in the Hat's Lrning Libry)
- Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
- Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals
- Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends
- Semi-Homemade Slow Cooker Recipes (Sandra Lee Semi-Homemade)
- Simply Sensational Desserts: 140 Classics for the Home Baker from New York's Famous Patisserie and Bistro
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook
- Talk About Good
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