Book Description
In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet—while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience. This one-of-a-kind cookbook offers 125 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with "alfreda sauce," and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.
Customer Reviews:
my most beloved cookbook (and that's saying something).......2007-10-08
I originally found isa chandra moskowitz about a year ago on her cooking show, the post punk kitchen. I had recently become a vegan and although I was an avid vegetarian cook, I had been eating a lot of frozen meat substitutes and tofu stir fries as a vegan. I needed ideas (ideas that didn't include brie). after watching a few episodes of isa and terry's show, I bought vegan with a vengeance. it definitely made veganism a lot more fun and delicious!
isa's recipes stress fresh ingredients and making things from scratch. it may take a bit of time, but it is always worth it in the end! I think the biggest excitement for me was trying the vegan matzo ball soup. I actually enjoyed it more than my memories of overly salted chicken broth versions I'd eaten growing up. another spectacular recipe is the baking powder biscuits with white bean gravy and tempeh sausage crumbles. I live in san francisco and was feeling depressed about missing out on the pork store's biscuits and vegetarian gravy for breakfast. after making this meal recently, my cravings were completely satiated and then some! my non-vegan boyfriend requests it all the time for weekend brunch.
the bottom line is, all of the recipes I've tried are amazing and filling and in no way the stereotypical vegan fare. it is food for food lovers, whether they eat meat or not. buy this book and love it.
I'm NOT Vegan, but I love this cookbook.......2007-10-08
I'm not vegan, but my husband is vegetarian and my daughter is allergic to dairy and eggs. Cooking for all three of us can be difficult. This cookbook is a life saver, literally. Isa's recipes give me safe options for my toddler that are really delicious to boot. Her lemon blueberry waffles alone are reason to buy the book - every person I've made this for - vegan or not has agreed it's the best waffle recipe ever. Other favorites include the pumpkin oatmeal cookies, Fronch Toast, and the various scone recipes. If you want to bake for people with dairy food allergies, this is the book for you. Next on my list is her Cupcakes Around the World cookbook - perfect for the birthday party coming up.
Super excellent food for the whole family!.......2007-10-03
I originally borrowed this book from our local library and just did not want to turn it in. The book is worth the price just for the scrambled tofu and pumpkin muffin recipes! While not as focused on making recipes low fat or sugar or salt free like other vegan cookbooks (I have tended to tone down the sugar a bit on some of the recipes), its great food and gives us lots of great tasting new ideas for getting healthy vegan food into our diet. My husband, our 4 year old son and I give this 6 thumbs up and are eagerly awaiting her next book. Do give it a try.
I never thought I'd crave tofu........2007-10-03
So, there I was, an ovo-lacto vegetarian. Mainly, I rationalized, because I couldn't figure out how to bake without eggs, or thought that "abandoning" cheese would be just too difficult. If one would believe the current media stereotype, vegans exist on eating twigs and apples. Know what? Twigs be damned. Vegan with a Vengeance, and the oh-so-amazing Vegan Cupcakes Take Over the World, make eating with a conscience easy. Easier than easy. I don't crave cheese at all. I do, however, crave tofu scramble. It is so good that one day, I ate it breakfast, lunch, and dinner. The homemade seitan is so incredibly good, makes a ton, and saves you beaucoup bucks because you don't have to buy it at the store (did I mention that it tastes WAY better than store-bought?) The cheesy flavor that nutritional yeast flakes give off is too amazing to be believed. VwaV has breakfast, lunch, brunch, dinner, dessert... everything you need to make delicious, twig-free meals for everyone. If you're looking at this cookbook because you want a healthy alternative to an animal-based diet, I would urge you to get this. It's not preachy. It's chock full of hints and tips, product resources, and just really, really, delicious food.
My new favorite cookbook.......2007-09-30
I love this cookbook! The recipes are easy, and they have all turned out great. It even inspired me to try baking vegan cookies for the first time, which turned out better than cookies I used to make with eggs and butter. My favorite part about the book is that there isn't a single recipe that calls for meat substitute products or brand name items.
Book Description
Top New York chef and restaurateur
Matthew Kenney and his partner,
Sarma Melngailis, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.
The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."
In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.
Customer Reviews:
buy it just for the lasagna recipe !.......2007-10-07
i've had this book for about a week now, and though i have only tried the lasagna, it is an amazing cookbook. it's definitely a fresh, young perspective, easy to read, pretty photos, and even though some of the recipes are labor/ingredient intensive, they are worth it for those special occasions. the lasagna recipe is seriously THE best lasagna i have ever had. the flavors are complex, and it's just divine. i can tell this book will get a lot of use ! highly, highly recommended !
Fantastic!.......2007-09-20
This is one of the rare raw vegan cookbooks where the food is spectacular. The recipes are not for beginner cooks but are well worth the effort! There are photographs of every recipe. Beautiful photographs! They have commentary for each recipe and that makes is extra special! I loved this.
Excellent way to start a raw food adventure.......2007-09-09
My girlfriend and I are trying one month of raw food to see how it goes. This was the introductory cookbook, and I can't say how lucky we were to choose this one. It has great recipes and the authors take a practical approach. I particularly appreciate their separation of church and food. I don't recall one mention of praying, crystals, or any other filler that would take up space that might have bumped out one of these amazing recipes.
I can't wait to get back to NYC to check out their restaurant!
One of my favorites.......2007-09-09
The title says it well, raw food real world. The authors are obviously somewhat extreme to be raw foodists, but they are more "real world" than most other raw food books I've read. The authors really enjoy food and the experience of creating and eating. They have the most wonderful deserts. This book has fresh new recipe ideas. The layout and photos are wonderful to look at. This and the Raw Gourmet by Nomi Shannon are my favorites, and they are different enough that you need to own both.
So far the BEST raw foods book I have.......2007-08-30
Mattthew and Sarma, the authors of "Raw Food/Real World: 100 Recipes to Get the Glow" were regular "meat eating people" who owned restaurants. Ok, so they weren't that "regular" as most of us don't own restaurants! Their discovery of raw foods and raw foodism was by chance. They relate this story in their book. A friend was supposed to take them out to a fancy restaurant that Sarma had chosen, and she was looking forward to it. The friend calls and asks if he could take them to another restaurant instead as he had changed his diet for some time. Sarma reluctantly agrees but she was disappointed. Their experience at the tiny raw foods restaurant was not that impressive (to them), the place was hot and the A/C wasn't working, but the food was delicious. They then explain how they took time off to try raw foods exclusively,and they both loved it.
They don't preach about raw foodism, or veganism, etc. They just explain why they enjoy the way they are eating now. And you can't help but believe them! There are some great photos of them in the book, and they have a wonderful glow on their faces, and their strong lean bodies look well nourished and cared for.
Some recipes may take a little more time to prepare, and some call for unusual ingredients, but on the whole you can prepare these recipes several times a week, and enjoy wholesome meals.
Book Description
Prevent and Reverse Heart Disease challenges conventional cardiology by posing a compelling, revolutionary idea-that we can, in fact, abolish the heart disease epidemic in this country by changing our diets. Drawing on the groundbreaking results of his twenty-year nutritional study, Dr. Caldwell B. Esselstyn, Jr., a former surgeon, researcher, and clinician at the Cleveland Clinic, convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects.
Furthermore, it can eliminate the need for expensive and invasive surgical interventions, such as bypass and stents, no matter how far the disease has progressed. Dr. Esselstyn began his research with a group of patients who joined his study after traditional medical procedures to treat their advanced heart disease had failed. Within months of following a plant-based, oil-free diet, their angina symptoms eased, their cholesterol levels dropped significantly, and they experienced a marked improvement in blood flow to the heart. Twenty years later, the majority of Dr. Esselstyn's patients continue to follow his program and remain heart-attack proof.
Prevent and Reverse Heart Disease explains the science behind these dramatic results, and offers readers the same simple, nutrition-based plan that has changed the lives of his patients forever. In addition, Dr. Esselstyn provides more than 150 delicious recipes that he and his wife, Ann Crile Esselstyn, have enjoyed for years and used with their patients. Clearly written and backed by irrefutable scientific evidence, startling photos of angiograms, and inspiring personal stories, Prevent and Reverse Heart Disease will empower readers to take charge of their heart health. It is a powerful call for a paradigm shift in heart-disease therapy.
Customer Reviews:
Bait and Switch!.......2007-10-09
If i knew this guy is advocating no fish, no meat, no chicken, basically just fruits and vegetables, I would have saved my money.
this really works!!! .......2007-09-21
This is a great book for people with very high cholesterol or have heart disease. It is not an easy diet to start, but once you get used to it, it becomes much easier. Going out to eat is a challenge, but can be done.
The land of Esselstyn... where the living is easy!.......2007-09-06
My cousin turned me on the Esselstyn lifestyle. Her husband, who has suffered from genetically high cholesterol, had seen many male family members die before their time due to heart disease. When vegetarianism and then veganism didn't solve his problem, they went hardcore into the Esselstyn lifestyle.
In 5 short months, my cousin (average size 12 American female) lost almost 30 pounds, much of it by foregoing the core of their vegan diet: olive oil, nuts, avocados, etc. Her husband also lost weight; better yet, his high cholesterol finally responded and is now in the excellent range.
My cousin then recommended the Esselstyn book to me, as my husband's cholesterol has stubbornly remained above 200, and he, too, has a history of heart disease in his immediate family. Though we believed we were already eating a healthy diet, several hours of reading through Esselstyn's findings soon proved we were wrong. We made a pact to try the diet for just 1 month and evaluate where we stood.
Well, 1 short month convinced us that this is the way to eat for life! We've now been following the program for 37 days, and the changes are already obvious. My husband has lost about 12 pounds and 3" in his waistline. He feels "lighter" and less bloated, and is "completely satisfied" (his words) by the wide variety of natural and delicious foods we eat.
As for me, I have lost about 9 pounds and a total of 12"; I will soon need new jeans! My mid-afternoon cravings are miraculously gone. And no one was more surprised than I to discover that we do not miss eating the staples of our previous diet, such as grilled salmon, eggs, olive oil, fat-free dairy products, dark chocolate, and an occasional 96% Laura's Lean sirloinburger. Another side benefit is that we are spending less at the grocery store!
If you're on the fence about this one, do what we did... try it for just 1 month (but be sure to give it 100%) and then make your decision.
A great book!.......2007-08-19
I first heard of Dr. Esselstyn while reading "The China Study" by Colin Campbell. I was absolutely floored by the description of Esselstyn's study, concerning the use of nutrition to halt the progression of serious heart disease. In this book you can read all the details of his study. You can learn exactly how to prevent and reverse heart disease easily--just by altering one's diet. I truly believe in the efficacy of this approach, as I've read about it in a number of other recent books.
I first borrowed Esselstyn's book from the library. But the recipes in the second half of the book look so good, I will be buying it from Amazon.com. I also intend to buy some extra copies for some relatives with heart problems.
Saved my life!!.......2007-08-03
After reading and applying the diet and lifestyle changes in this book my chest pain has reduced to near zero, my total cholesterol went from 339 to 119,my weight dropped 21lbs, and my cardiologist has become a believer! All in less than 12 weeks. There is similarity in the diet here to what Dr. Dean Ornish and Dr. John McDougall recommend and with similar great results. They are all onto the true answer to heart disease, diabetes, various cancers, etc. The book takes us on a personal level, to the lives and medical histories of the patients in the study and is much more than a clinical analysis. A great read and very inspiring. The recipes were a great touch and a perfect way to wrap up the book. Buy the book and be prepared to not put the book down till the last page. A great read.
Product Description
Alissa has made a wonderful Book and an accompanying training DVD. Sometimes, though not often enough, someone comes through and delivers something really special into the raw food scene. On this occasion, and not a moment too soon, it's Alissa Cohen from the USA. Alissa brought to the table, Living on Live Food, her first book, and quite literally a work of art inside and out, together with an accompanying DVD set of the same name. Aimed especially at newbies, though of benefit to everyone, the book is huge! It's one of the largest books on raw food ever to come into print. Containing 32 chapters on just about every topic you can think of, such as: It's so easy!; ***** What is raw and living food?; Shopping for raw and living foods; Your raw and living food kitchen; How to start raw today!; Four week shopping and preparation guide; Food combining; Detoxing; Learning to have fun; Testimonials, and much more, it really is essential reading and is worth every penny and more. Indeed, the testimonials flooding in to Alissa daily clearly illustrate how completely do-able a raw food diet has been made - even for people who have tried and given up before.The second part of the book consists of recipes - 254 pages of them - covering all manner of dishes including appetizers, side dishes, dips and spreads, breads, "cheeses", chips, soups, sauces and condiments, entrees, salads, desserts and drinks. ***** The great thing about these recipes is that they're not so simple as to be boring, but not so complicated that you won't be bothered to attempt them! Sitting perfectly balanced in between the two, these dishes are everyday good wholesome filling raw delights that anyone can do, including children. ***** There are great photos of Alissa going about her everyday life (she looks a radiant picture of health), as well as inspiring food photos of some of her recipes.
Customer Reviews:
Great Information, awful book!.......2007-10-10
My only issue with this book is the book itself. Allissa says she selected the style and type for usefulness--to allow for noting variation of the recipies on the page margins . I find It is way too big, heavy and the glossy pages are slippery. Not everyone has a huge kitchen to lay out a book of this size to refer to while fixing food. As a beginner, I read through it often and really wish it had a smaller size and lighter weight.
Aside from this, the information within Allisa's book is great! I would really recommend her CD as well since you actually see the preparation of some of the recipes which shows how really easy they are to make.
There are better raw books.......2007-09-27
Don't waste your money on Alissa Cohen's products, if you want concise, indepth information on raw food and tasty recipes, Dr. Gabriel Cousens "Rainbow Green Live Food Cusine" is far more informative. The recipes from Matthew Kenney and Sarma Melngallis cookbook entitled "Raw Food Real World" or Matt Amsden's "Rawvolution" are wonderful and a lot more interesting than what you will find in Living on Live Food.
Get started eating 100% vegan, raw food........2007-09-26
This book is very easy to follow. Reads quickly. Wonderful recipes, great health benefits, weight loss. Alissa Cohen makes this fun and easy to follow. Alissa gives you all the information to get set up and start eating 100% raw food. Tastee desserts! No guilt! You can't go wrong with this book. If you purchase this book, you should also purchase "Living on Live Food" DVD by Alissa Cohen.
If you want to get into Raw Food you need this book!.......2007-08-28
When you first hear/read about raw food you immediately think you will survive on fruit & vegetables and things will get boring. Alissa's book offers some really tasy recipes and inspires you to make your own. I highly recommend you buy the dvd too.
My whole family (wife & three boys aged 2,4 & 6) are all hooked onto raw food and we love it and Alissa's book is something we refer to time & time again and recommend it to everyone we find are interested.
Very detailed.......2007-08-08
Love it, this book gives you everything you need to get on your way with the raw diet
Book Description
Now you can enjoy healthy, low-carb meals without the cholesterol-in this collection of high-protein, high-fiber meat and dairy-free recipes The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes-meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients.
Customer Reviews:
Absolutely Fantastic Cookbook!!!.......2007-10-01
I am not a vegan/vegetarian, but wanted to add more low carb vegan meals to reduce the amount of animal products we eat and to reduce carb intake as we are both pre-diabetic. Well, I am thrilled with this cookbook! I bought 7 vegan cookbooks recently, but I've cooked almost exclusively out of this book alone, and so far, all of the recipes have been GREAT! The 'Portobello Patties with Charmoula Sauce' recipe is out of this world! And the Cashew Creme is decadent. I loved the 'Edamame, snow peas, and bean sprouts with Ginger-lime Vinaigrette' salad. And the 'Victory Garden Stew' was excellent, although I added garlic, since I'm a definite garlic lover. Finally, I've tried every burger/cake recipe in the book with various sauces and have loved them all.
You can't go wrong with this cookbook, although some of the ingredients may be hard to find, such as artichoke hearts - but I haven't given up, there's got to be some gourmet shops out there that carry them!
If you want a cook book that contains a variety of TASTY vegan recipes, then this is the book you should buy!
Sherry
too high carb for real weight loss.......2007-09-10
Each soup alone has over 20g of carbs! And that's just for soup not a meal! To lose weight (not just maintain your current weight) you can only eat 20-30grams of carbs per day, not per meal.
Most of these veggie cookbooks are for the rich anyway, a lot of the ingredients are only available at fancy-pants stores like whole foods. I hate to say it but diets like Atkins are within reach for low-income folks. Who has time (or money) to find something called 'mirin' whatever that is
Excellent book.......2007-02-09
I have tried multiple recipes in this book and I have liked each one thus far. There are ideas for things in here that I hadn't thought to try and recipes that implement things that I like but didn't really have recipes to include them in. I love to experiment with new things and this book really took it home for me. There's no greater pleasure than trying new foods and learning the best way to prepare things, yet still be able to eat healthy. Kudos!
not so much low carb, but smart carb.......2007-01-05
This is an excellent cookbook, first off it is all vegan so no dairy or eggs are used although she does mention that milk could be substituted for some recipies. I appreciate its vegan content since I am one, but I know that vegetarian meals can be heavy on dairy as well as typical low carb meals. I loved the tofu benedict and made three of the soups (amazing!) there are great side dishes and new ways to try different veggies. I think the sauces and condiments section are a real bonus in this book. If you are looking for more vegan low carb, I also recommend "low carb vegetarian" by Margo DeMello, a little less fancy meals, but we use more of them regularly (especially the *chicken* caesar salad).
i also appreciate the thoughtful intro about good and smart carbs, since its pretty much impossible to sustiain healthy balance being vegan and truly low carb.
Comparing 3 Low Carb cookbooks.......2006-11-16
When my husband developed acid reflux, it was recommended that he lower his carb intake. As long time lacto vegetarians (no fish, meat or eggs, yes to dairy), this sounded particularly challenging.
I bought 3 different low carb cookbooks from Amazon a month ago: "Low-carb Vegetarian" by Celia Brooks Brown, "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson and "The New Glucose Revolution Low GI Vegetarian Cookbook: 80 Delicious Vegetarian and Vegan Recipes Made Easy with the Glycemic Index" by Dr. Jennie Brand-Miller
After a month of consistent cooking I have rarely used Brown's "Low-carb Vegetarian" which is laden with ~50% recipes that use eggs. There are some great recipes in there if you eat eggs though.
On the other hand, my copy of "Carb Conscious Vegetarian: 150 Delicious Recipes For Healthy Lifestyle" by Robin Robertson is a bit dog-eared already. Delicious, innovative recipes with new ways to use foods common to the vegetarian and wonderful exploring of unusual but easily available new veggies and protein options.
"The New Glucose Revolution Low GI Vegetarian Cookbook" by Dr. Jennie Brand-Miller was rich with information and great recipes. It taught me a lot.
But by far Robertson's "Carb Conscious Vegetarian" is the best.
I will say that I don't know these authors and am doing this to help a buyer who may be wondering which one to get...
By the way, a low carb/lower acid diet has really eased the acid reflux my husband suffers from. We eat a main meal during the day and a protein drink at night, even if working: switched when consuming. And I am starting to lose weight...
Hope this helps!
Average customer rating:
- I love this book...
- If I could give it ten stars, I would.
- Vegan Cupcakes Take Over the World! They really do!
- I COULD EAT THIS BOOK!
- Yum
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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Isa Chandra Moskowitz , and
Terry Hope Romero
Manufacturer: Marlowe & Company
ProductGroup: Book
Binding: Paperback
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| Cooking, Food & Wine
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| Diets & Weight Loss
| Health, Mind & Body
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ASIN: 1569242739 |
Book Description
The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone’s favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs.
Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa’s true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist.
Customer Reviews:
I love this book..........2007-10-10
This is a wonderful cupcake book. I am so pleased with it. The cupcakes are delicious. The recipes are easy to follow and the directions are precise.
If I could give it ten stars, I would........2007-10-08
The book sold me on the photos alone, but the recipes do not disappoint. Never has vegan baking been so invisibly delicious, so perfectly dressed up as the richest, most indulgent lacto-ovo baking, totally indetectable to those not in the know. I've made the vanilla (vegan cream cheese frosting), chocolate (peanut buttercream), pineapple (pineapple topping), tiramisu (holy crap), pistachio rosewater (with rosewater buttercream), and dulce sin leche cupcakes (with a squirt of my own coconut caramel in the middle, lemony buttercream, toasted coconut, and caramel doodads on top). Every single cupcake has been moaning-aloud-in-obscene-pleasure delicious. The rise is perfect, the crumb is tender and soft without a trace of the gumminess associated with vegan baking, and the frostings are pure sin (or heaven, whatever). I've had to hide this book from myself to stay focused on school and stop making cupcakes already.
Vegan Cupcakes Take Over the World! They really do!.......2007-10-07
AWESOME book!
The recipes were very easy and I loved that for the few rare ingredients that were needed, easy to find alternatives were suggested. As for the taste? Several of these recipes beat normal cupcakes hands down anyday! If you're vegan, (even if you're not!) and are looking for some sweet treats, this is one sweet book you have to buy.
Very satisfied! Thank you!
I COULD EAT THIS BOOK!.......2007-10-05
Buy this book now! DO NOT HESITATE! It is perfect! I even have a cupcake tattoo of one of the cupcakes! The coconut lime! It's to die for! The chocolate stout cupcakes amazed everyone, and they are perfect if you are in a pinch and don't have time to make frosting! My kids flipped over the cookies & cream cupcakes! I am anxious to try the pumpkin choc. chip for fall. The green tea cupcake would be so perfect for a bridal, or baby shower, they're so elegant. The next one I will try is the Brooklyn vs. Boston cream pie, they have a creamy custard filling! If you LOVE cupcakes YOU WILL LOVE THIS COOKBOOK!!!! It doens't matter if you are vegan or not, that would be a ridiculous reason to shun this book. People CANNOT TELL THE DIFFERENCE!!!! Plus, they are about a million percent HEALTHIER!
Yum.......2007-10-05
This book is fabulous! So far I've only made the basic chocolate cupcakes with the chocolate ganache frosting, but they were awesome. I am looking forward to making all of these cupcakes.
Book Description
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
Customer Reviews:
Companion DVD rocks my world!.......2007-10-05
I bought the cookbook in conjunction with the companion DVD (sold separately). Personally, I see the cookbook as mere support for the video instruction. Bought alone--it would seem overly simplistic and even possibly frustrating that various recipes overlap. As support for the DVD explanation it makes perfect sense. Considering the set is for beginners in the raw food lifestyle it is absolutely fantastic. For people who already know all about juicing and vegetable preparation--it can seem a little trite at times--but for the average American ignorant to all things raw--the dvd helps you understand without feeling stupid or lost in strange new vocabularies and unusual foods.
I would have to say--for anyone who complains about the cost of the machines often used in raw fooding--sell your stove--and that alone will more than pay for any and all raw food supplies. That's what I did.
I have a juicer, dehydrator, blender, citrus juicer, food processor, water distiller,etc...all for far less than my old stove. I wouldn't buy this item without the DVD. Together they are a magical pair, great for an experienced raw foodist like myself and for sharing with all my friends who wonder how I can survive and thrive on a raw food diet. The information is practical for a busy life on the go, full of variety and unique flavors without complexity, fast, and tasty. Not to mention recipes similar to old comfort foods to satisfy any old lingering cravings. 5 stars all the way!
The title ain't lyin'.......2007-09-19
This is a fantastic beginner raw foods book. None of the recipes require anything more complicated than a blender and food processor. I taste-tested some of the recipes with a few omnivores with great results. The Walnut Paté and Flourless Chocolate Cake paid for the book alone.
Don't be discouraged by the worst book cover design I've ever seen. The recipes are great. They also need a better food stylist, lighting designer, photographer but only b/c they are not doing this book justice.
awesome recipe book!.......2007-09-12
This book is great! The first recipe I made called the "Guacamole Sandwich" was the best thing I've ever tasted! I'll never think about eating cooked food again! All of the recipes are simple, fast and easy to understand.
I love this book!.......2007-09-07
I am a not a hard-core raw foodist. I just think incorporating raw foods is a good way to work towards a healthy diet. I have a few raw food books but this one has the easiest recipes to prepare. It's perfect for a beginner and even as I progress to more complicated meals, I come back to these recipes again and again. I particularly love the "Not Meatballs w/ Zucchini Pasta," "Mediterranean Kale" and "Walnut Pate." There are good desserts too, such as brownies... yum.
Also recommended: Raw Food, Real World-- More labor intensive recipes but excellent; has beautiful photos. Further, if you are ever in NYC, you may want to check out Pure Food and Wine-- I was skeptical (What?! A raw food restaurant? Come on!) but the food was very tasty and the restaurant had a cozy atmosphere...
Great guide for raw food newbies.......2007-08-30
I am new to the raw food world and found this book by Jennifer Cornbleet to be a fantastic introduction! The recipes were enticing, instructions were simple, and the previously daunting task (for me!) of making interesting food in the context of a raw diet was made not only effortless but delicious with the help of this book. The chocolate mousse and marinara sauce became immediate favorites of mine. The not-tuna pate in sushi is another meal I really look forward to. I have continued to be inspired to incorporate more and more raw meals into my diet from this book and recommend it to anyone else who is getting started in this healthy way of eating!
Average customer rating:
- GOOD ADVICE, HARD TO APPLY
- The Best "Cynical" Book Ever
- Much more that a diet book - says it all about what you eat
- Get over it, people, it's a good book!
- These bitches really know their stuff
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Skinny Bitch
Kim Barnouin , and
Rory Freedman
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Paperback
General
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Weight Loss
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
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Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0762424931 |
Book Description
Not your typical boring diet book, this is a tart-tongued, no-holds-barred wakeup call to all women who want to be thin. With such blunt advice as, "Soda is liquid Satan" and "You are a total moron if you think the Atkins Diet will make you thin," it's a rallying cry for all savvy women to start eating healthy and looking radiant. Unlike standard diet books, it actually makes the reader laugh out loud with its truthful, smart-mouthed revelations. Behind all the attitude, however, there's solid guidance. Skinny Bitch espouses a healthful lifestyle that promotes whole grains, fruits, and vegetables, and encourages women to get excited about feeling "clean and pure and energized."
Customer Reviews:
GOOD ADVICE, HARD TO APPLY.......2007-10-10
Dear Potential Reader:
The authors of this book know what they are talking about. They have done extensive research into Vegan diets, the practices of the Food & Drug Admin. and other regulatory agencies, and mondern trends in nutrition. If you follow their advice, you will drop a lot of weight and be healthy.
Easier said than done. I'm a prosecutor and in and out of court all day. I rarely have time to prepare complicated vegitarian meals. In a perfect world, I would do everything they say - but most of us just can't. I will say this - they have convinced me of the horrors of artificial sweeteners and diet soda. I have stopped buying them. Also, I have basically cut out dairy - on their advice. Their arguments about the harm of these two things are too logical and articulate to ignore. I have lost 9 pounds. Susanna Shea, Memphis, Tennessee.
The Best "Cynical" Book Ever.......2007-10-10
This is book had me laughing out loud on the 1st page I read.... I couldn't put the book down. I think any average lady can relate to this boook, it is worth taking the time to read. It isn't a very long book so it doesn't take much time to read...
Much more that a diet book - says it all about what you eat.......2007-10-08
I was impressed - when I bought the book, I thought I would be entertained by advice like "do not eat after 6 pm", "have a diet drink for breakfast", !put a picture of a skinny model on your fridge" etc. Instead I was confronted with the harsh reality of how our food is produced, the horrors of massive industrial animal farming, the presence of chemicals and pesticdes in our vegetables and fruit etc. The book is not happy because it tells the truth - and this is its highly educational value. If you would allow me one criticism: you do not propose solution for those who do not want to go for a fully vegan diet and want to opt for real biologically produced cheese or meat produced in an animal welfare friendly manner. You have to start with a step by step approach to change the world - extreme solutions can be scary to the average person and can thus alleniate them from the suggestions you make. Well done to the authors; you create awareness. I am sure that many of yoru readres would have never learnt about food producaiton had they been not been attracted by the funny and catchy cover of your book.
Despina
Get over it, people, it's a good book!.......2007-10-07
I've been vegan for over a year now and I can honestly say I've never done a better thing for my body. I grabbed this book on a whim to see what it had to say about vegetarianism/veganism and was pleasantly surprised to see that was the main focus of the book. Forget the bad language and insults, people-- it's just a marketing strategy (and, judging from the fact this is a New York Times bestseller, an effective one). It's not like they were talking to YOU. Sheesh. Anyway, I don't agree with some of what they say (like fasting). But still, most of the information in there is very good. When it comes to health, I say learn about EVERYTHING to do with nutrition and the food industry and MAKE DECISIONS FOR YOURSELF. You don't have to blindly follow this (or any) diet/lifestyle plan. Read this with an open mind and you'll definitely find ways to improve your life.
These bitches really know their stuff.......2007-10-06
At first I thought this would be just another diet book. Oh no!! These bitches (and yes, they are skinny) did their homework. Although I don't agree with everything they said, they sure brought up a lot of things that made me think - and even more that made me laugh out loud! WARNING: If you gasp at the sight of swear words typed out, then you may not appreciate the humor here. It's blunt. It's raw. But it's also freakin' hilarious! These gals will motivate you to change the way you eat, even if you don't end up a vegetarian like they are. The back of the book has the usual lists of foods to eat and sample menus. Some of the dinners are the typical....brown rice and lentils (yawn) but then for breakfast the next morning......a s***load of cantaloupe! This is definitely not your mother's diet book.
Amazon.com
The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.
Book Description
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today.
Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. "Becoming a Cook" teaches cooking basics, from holding a knife to planning a menu, and "Foundations of Flavor" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.
Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.
Customer Reviews:
A New Classic.......2007-09-30
This is my favorite cookbook, my standard, my go-to. When I say to my husband, "let me look that up in the cookbook", I'm referring to VCE, just the same way I *used* to mean Joy of Cooking. No longer. This has everything I need for easy, delicious vegetarian cooking. I've made a ton of the recipes in the last 3 years, and they're all great.
Favorite Cookbook and now my daughter's, too.......2007-09-14
This was the second time I purchased this cookbook. I use mine constantly and purchased this latest one for my college-aged daughter. All recipes that I've tried have turned out fantastic.
Great Cookbook.......2007-08-12
This is an excellent cookbook. Deborah Madison knows a lot about cooking, and especially about vegetables. I would highly recommend her other cookbook about tofu as well. Very tasty dishes. The first dish I made was a curry tofu with tomatoes and asparagus. It was amazing. Not because I am a great cook, but because the combination of spices and order in which she instructs you to prepare the meal are fantastic. When she stated something to the effect that marinades suck, I knew that she knew what she was talking about. There is nothing more highly overrated in cooking than a marinade. The only marinades that I have ever found to semi work were ones with lemon juice, and simply due to the acidity of the juice...
Anyway, a great cookbook that covers all the bases cooking with vegetables...
I'm so not a vegetarian, and I Iove this cookbook.......2007-08-12
I am an unrepentant carnivore, yet I find this to be a fantastic reference for vegetarian dishes of every kind, and for cooking in general. Its a huge amount of information - from stocking your kitchen tools, spices & savories, dishes for each course, and delicicous egg, grain, soy, cheese, pasta recipes along with in-depth info about specific vegetables and how to cook, dress, and pair them. I get more excited with each recipe I try in this book, and have found it a great companion to the South Beach Diet recipes. Highly recommend!
Perfect gift for a vegetarian.......2007-07-12
This book is probably one of the best and most-used gifts I've ever received.
If you only buy one vegetarian-specific cookbook, this should be it. I've tried numerous recipes and have been very pleased by all of them.
There's a lot of general information/instruction which helps to ease a beginner, such as myself, into the kitchen.
Book Description
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike -- anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the authorÍs extensive research and her travels along the Silk Road during the past 25 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region.
The scope of her culinary journey of discovery is vast -- from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes -- all of them personal favorites -- include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmersÍ markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone.
Customer Reviews:
Good enough to eat.......2007-07-06
The author obviously spent a great deal of time researching the book, as it is full of not only fascinating recipes, but descriptions of their history, legends of the Silk Road, and a great array of photos of the dishes and of various culinary practices of the highlighted cultures. Great fun to skim through even when you're not prepared to cook anything.
Everything I've made from the book has been delicious. That being said, there are numerous recipes with ingredients that are either difficult to find outside of the region the dish is from (such as unripe grapes), or ones that will take up space in your pantry forever because you only use them for one or two recipes (pomegranate paste, ground angelica petals, and so on). A free hand with substitutions is vital and fortunately the author has provided details about this in the glossary in the back.
This book is a great accompaniment to the first CD in The Silk Road: A Musical Caravan
A meal in itself..........2006-02-26
This book is delicious! There are excellent photos of both the dishes and the different areas and peoples of the Silk Road, The text is interesting, with information about history, cultures, cooking techniques, and food items. I appreciate that the recipes are not complicated or particularly labor-intensive. I have tried three so far, and all three were hits. I have a large collection of cookbooks, but if I had to start all over again, this one would be one of my first buys.
spectacular and delicious.......2005-10-09
this is a beautiful book with somewhat complex recipes but educational. my friend borrowed it to use it in her geography class covering the silk road topic. the pictures are spectacular. it is classified as paperback but the quality of paper and print make it as durable and beautiful as a hardback. i strongly recommend this book not just for the wonderful recipes also to amuse your eyes. let your imaginations travel!!
Good for vegetarians and non-vegetarians alike.......2005-07-10
This beautiful and highly readable cookbook contains delicious, if somewhat complex, recipes for dishes from Italy to China. All of them are vegetarian, but many could be adapted to meat eaters, or used as an accompaniment. If used as an accompaniment, bear in mind that the cookbook is targeted to vegetarians who plan to make th main dish the bulk of their meal; double the number served if used as an accompaniment. If you love to cook, this book will inspire you and add variety to your repetoire.
Silk Road Cooking , a very special book.......2005-07-02
Najmieh Batmanglij's book on Silk Road Cooking is not only a very good cookbook, with wonderful recipes, many of which I've tried , but also a beautiful book with many colored pictures. This is not only a cookbook, but a also a pictorial essay of another culture, a very exotic culture.
I highly reccomend getting this book!
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