Book Description
Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cookingher way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestryand not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to daisy-fy regular meals and turn them into something extraordinary. Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star. Special features in the book include: lDaisys Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire. lDaisys Corner: a series of essays about the intersection of food, family, and culture.
Customer Reviews:
Daisy Will Rock Your World.......2007-10-05
Having enjoyed her PBS show for sometime I finally broke through the wall of shopping procrastination and bought the book. It is simply a treasure trove of easy and flavorful recipes that will have you enjoying cooking again.
One of the true joys was when I made her braised pork with chillies. Little did I know that my great-grandmother used to cook a similar dish for my Spanish (Gibraltarian) great-grandfather. My mom exclaimed as she tasted it,"Oh My! I haven't had this in years!" Then followed one of those family moments that can only happen when a long lost food memory suddenly appears on your table.
I can also heartily recommend her seafood in escabeche sauce. Although I did pull a variation on it. Instead of pickling in it we found that escabeche is delicious hot as well.
This book has been entered into the special section of "go-to" cookbooks in my library.
me encanto .......2007-07-31
este libro es uno de los mejores libros de recetas de lo mejor compre dos uno para mi y otro para regalo me encanta su programa y sus recetas
Just as Awesome in Person.......2007-06-29
I had the pleasure of meeting Daisy at the Oxford Valley Mall in PA. Her personality was just as impressive in person as she is on TV. I took my mom to meet her and she even took a picture with her and she signed our books. The recipes are awesome and she does a great job of telling you how to put the ingredients together....
If you love Daisy's TV Cooking Show, then this book is a great companion!.......2007-06-26
If you love Daisy's TV Cooking Show, then this book is a great companion!
I try to watch Daisy's cooking show every Sunday on PBS. I never get tired of watching Daisy cook! Therefore, when I saw this book on Amazon, I just had to have it!
Well, the book arrived a month ago and I am pouring through all the pages & trying out Daisy's recipes (see my post script below) ....I'm not disappointed. The recipes are explained just as nicely as when Daisy shows her recipes on her TV show. The photos are very colorful and crisp too! The recipes are not your typical Latin food recipes because Daisy gives her recipes her own "twist".
Follow-up:
.....I just tried Daisy's recipes on page 60 (Pork Picadillo) and on p.71 (Peruvian Minestrone) and they turned out great. They were not hard to duplicate. I did have to replace one of the ingredients in the first recipe for another, since I did not have it in my cupboard. But , the replacement ingredient did not alter the recipe.
Tonight I plan to try the recipe on p.161 (Daisy's Chicken Diablo) since this is a recipe that Daisy showed us on her TV Show not to long ago and looks easy to make. I've had Chicken Diablo before (at a restaurant), and loved it!
Comida boricua, hispana y española de primera.......2007-05-19
Daisy is an excellent culinary representative for her Puerto Rican heritage. Her expertise and travels have allowed her to combine her talents and present the most popular recipes of Latin America and Spain.
Magnífico Daisy ... keep those recipes coming!
una borinqueña americana y española
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
The Windows on the World Complete Wine Course is simply the bestselling wine book in the United States—it’s a classic. And this new edition contains an additional 16 wonderful pages, including a featured supplement about the olfactory system and how it deepens our enjoyment of wine. Written in a question-and-answer format, the section is coauthored with Wendy Dubit, an expert on the subject. Plus, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the 20th anniversary edition. Wine lovers will still thrill to Zraly’s inimitable, irreverent style. As always, he answers every question about wine; offers the most up-to-date recommendations; provides advice on buying wine in stores and on the Internet; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur. Abundant full-color labels and maps complete the enticing picture. More current, more informative, more concise and precise than ever, this remains the wine guide against which all others are judged.
Customer Reviews:
Great book, espically for beginners!.......2007-09-26
Before i bought this book, i didnt know a thing about wine. After completing it, i feel as if i am a sommelier. There are lots of pictures and helpful sidebar text to explain things in more detail. Very easy format and language that anyone can read and understand. It covers all types of wine from USA, France, Italy, Germany, and Spain mostly, however it does mention others briefly. I would recommend this book to someone who wants to learn about wine but doesn't know where to start. This will get the ball rolling for you very well.
A GREAT compilation about wines.......2007-08-28
I came across this book during my search for a guide book on wines that would be both informative and visually friendly. In his updated 2007 edition, Zraly continues to provide a great wealth of information to anyone looking to learn more about wines -- from history, geographic/cultural origin, techniques, pairings, to recommendations on specific labels/wineries. The combination of factual information and recommendations of his favorites makes for a more interesting and engaging "wine course". Futhermore, the colorful pictures and the binding of the hardback make this for a great coffee table book.
Echoing the comments of other reviewers, I would like to reiterate that this is a perfect guide for beginners and a great compilation to have as part of any sommelier's collection.
Zraly Review.......2007-08-11
This book is an excellent source for information for any wine drinker. It explains the world of wine much better and gives a general overview of all the most important wine making regions.
Brilliant, easy to read.......2007-07-27
This is an awesome book for anyone really wanting to know all about wine. Answers any question you may have about every aspect of wine and the winemaking process.
Twenty years and still a great book.......2007-06-27
I purchased my first copy of "Windows on the World" 20 years ago as it was the perfect introduction to wine book of its time. Zraly's basic approach in easing the novice through the pleasure of wine has made it the book I have recommended most often. I've probably given a dozen copies away over the years to friends who have expressed an interest in learning more about wine. Readers will be introduced to a good overview of the great wine regions of the world, the wine making process, pairing, proper stemware and more. A must buy. (Joseph Broski - Dionysian Society International)
Product Description
George Mateljan's new book takes healthy eating to a whole new level. It presents a unique nutrient-rich approach to the "Healthiest Way of Eating" with 500 Mediterranean-style recipes, most of which take 7 minutes or less to prepare. This book answers the question about what to eat to keep healthy. It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their "Healthiest Way of Eating." The World's Healthiest Foods are among the most flavorful foods in the world - so you can now eat healthier without sacrificing taste! George also explains why it is not any more expensive to eat healthy. The book complements the material on the whfoods.org website with innovative new ways to maximize the nutritional value of the World's Healthiest Foods and minimize preparation time using quick and easy recipes that anyone can make.
Customer Reviews:
Awesome!.......2007-10-10
This book is a consolidation of all the food evaluations I have read in the past. I had been looking for something like this for awhile. Needless to say, it opened my eyes as to what food I should be eating. Also, it helped me identify what foods I should eat if, say, I wanted to reduce my cholesterol. I'm very happy and would highly recommend this book!
Love this book.......2007-10-03
This is an excellent health and cook book. The recipes are easy and well written. I love being able to look up ingredients and see recipes and healthful tips.
Outstanding Resouce!.......2007-10-03
This book can change how you look at food. Full of great advice on how to choose the freshest items, how to store them, and healthy recipes.
FABULOUS.......2007-09-30
omg, this book is GREAT, like the Bible for Food!
Highly recommend, definitely a book to own and enjoy!
You won't be disappointed!
food bible.......2007-09-30
This is the best book ever!The nutrional info is great,with recipes and tips on how to cook it to keep it highly nutritious.This book is an excellent source of good nutrional basics for all and it is without a doubt worth every penny!
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
 General
| Baking
| Cooking, Food & Wine
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General
| Cooking, Food & Wine
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| Special Diet
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| Vegetables & Vegetarian
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Vegan
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Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock
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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.
Average customer rating:
- "It's not what's in the rice, it's what's not in the rice"
- Rice Diet Solution_ The Solution
- Losing weight is the smaller benefit
- Spectacular Spectacular
- Wouldn't recommend it.
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The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
Kitty Gurkin Rosati , and
Robert Rosati
Manufacturer: Simon & Schuster
ProductGroup: Book
Binding: Hardcover
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Rice & Grains
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ASIN: 0743289838 |
Book Description
Can you really lose twenty pounds in a month? Will you really keep it off this time? With The Rice Diet Solution, you will! The Rice Diet Program has been helping dieters successfully lose weight since 1939. Now in book form, this world-renowned weight-loss method can help you change the way you eat forever.
The Rice Diet Program in Durham, North Carolina, was one of the first medical facilities in America to use diet as the primary way to treat disease. On this high-complex-carb, low-fat, and low-sodium whole-foods diet, "Ricers" lose weight faster, more safely, and more effectively than people on any other diet. Men lose on average twenty-eight to thirty pounds and women on average nineteen to twenty pounds per month! The Rice Diet also detoxes your body, ridding it of excess water weight and toxins from processed foods and the environment. The program's results have been documented by extensive studies and confirmed by thousands of people who report amazing weight loss, as well as immediate improve-ment in such conditions as heart disease, diabetes, and hypertension. After all the other diets out there have failed them, people find that the Rice Diet is the one that finally works -- for good.
Here's how it works: The Rice Diet strictly limits salt and sodium-rich ingredients. Salt, like refined sugar, is an appetite stimulant, so when you reduce salt intake, you lose water weight and are less inclined to overeat. The Rice Diet also limits saturated fats and instead relies on carbohydrates (fruits, vegetables, grains, and beans) as the main source of nutrition. The fiber cleanses your system and satisfies you so you feel full quickly. The Rice Diet makes it easy to limit calories; when you're eating foods that truly satisfy your hunger, it's a challenge to eat 1,500 calories per day!
To make it easy to follow the program, The Rice Diet Solution includes hundreds of tasty, filling, easy-to-prepare recipes -- some from the Rice House kitchen, others inspired by major chefs and adapted to Rice Diet standards.
The Rice Diet is not just an eating plan. It's a physical, emotional, and spiritual program that will change the way you live, giving you new vitality, energy, and longevity. Ricers report that the Rice Diet not only helps them solve weight problems they've struggled with their whole lives but also teaches them a whole new way of healthier, more mindful living.
Whether you want to lose twenty pounds or two hundred, the Rice Diet can help you do it -- finally and forever.
WHAT MAKES THE RICE DIET SOLUTION
THE LAST DIET BOOK YOU'LL EVER NEED?
SOLID TRACK RECORD: Turning out success stories since 1939, the Rice Diet Program is the original, most effective diet to use nutrition to achieve not only safe and rapid weight loss but also the prevention and reversal of chronic disease. On this low-sodium, low-fat, detox diet, you'll enjoy a delicious variety of satisfying foods, including whole grains, fresh fruits, vegetables, legumes, dairy, seafood, and lean meats. You will never feel hungry!
RAPID WEIGHT LOSS: The average "Ricer" loses up to thirty pounds in the first month!
LONG-TERM SUCCESS: 63 percent of people who have lost weight on the Rice Diet report weighing the same or less one year later.
MEDICALLY SOUND: The Rice Diet Program is run by Duke University-trained M.D.s (a cardiologist and an endocrinologist) with more than thirty years of medical experience using diet as the primary treatment for long-term weight loss and disease reversal.
SCIENTIFICALLY PROVEN: Numerous scientific publications, including the American Journal of Medicine, have documented the diet's dramatic effects on such life-threatening illnesses as congestive heart failure and heart disease and its risk factors: diabetes, high cholesterol, high blood pressure, and obesity.
HOLISTIC APPROACH: The Rice Diet Solution helps you examine root causes of health issues and empowers you to create the life you really desire. With practical, easy-to-follow instructions, you can personalize your own practice by integrating meditation, yoga, journalizing, and even quantum physics.
THE INSIDE SCOOP: A stay at the Rice Diet Program in Durham, North Carolina, costs participants thousands of dollars. Now, for just the cost of this book, you can have all the tips, recipes, and advice you'll need to lose that weight and keep it off -- for good!
Ten percent of the net sales of this book will be donated to educational and charitable causes that promote health and healing.
Customer Reviews:
"It's not what's in the rice, it's what's not in the rice".......2007-08-26
Maddening.
Take some great weight loss ideas, framed with good science. Add a dash of pop "detox" tripe. Go into a long lecture about gummy bears. Then toss in some intriguing but complicated recipes. You end up with The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss, by Kitty and Robert Rosati, a registered dietitian and a physician, respectively.
This is a low-sodium, low-fat diet plan, that includes less red meat, more fruits and vegetables, more complex carbs, exercise, maintenance follow-ups, and stress reducing exercises. The first week results in low calorie consumption, less than 1500 calories a day. Between exercise and this 1500 cal/day diet, you WILL lose weight, guaranteed.
Founder Walter Kemper found "...it was almost impossible for [his patients] not to lose weight following the diet [of rice and fruit]" (p. 9). BTW, this is the reason it is called the "Rice Diet" as opposed to the Duke Diet, the Kemper Diet, or the Rosati Diet. He also said, "It's not what's in the rice, it's what's not in the rice."
So how does the Rice Diet work? There are three steps:
1. Diet in the following manner:
a. 1 week of grains, fruits, and veggies. This is the detox period, with 1000-1200 calories/day.
b. keep the same diet, but add some non-fat dairy, and you get animal protein once a week.
c. Maintenance while you add more foods.
2. Be a mindful eater. Pay attention to what you put in your mouth, and how you cook.
3. Find supportive people or groups, and surround yourself with them.
I'm irritated by the discussion of "detoxing." They note, "The overall goal of Phase One is to cleanse and detox your body's system of excess water weight... excess sodium, [and] allergic-like symptoms from a range of potential offenders from our food supply (e.g., pesticides, fertilizers, antibiotic and growth hormone does animal products, and others" (p. 31). In addition, "How does the Rice Diet detox the body?... This is probably an impossible aspect to actually quantify or prove but many signs of detoxification occur" (p. 58). Let me repeat that, "This is probably an impossible aspect to actually quantify or prove..." Then why is this coming from a physician and a RD?
Still, except for this "pop-nutrition", everything makes sense. Eat less meat, more fruits and veggies, more whole grains, less sugar, low-fat, high fiber, and exercise.
The book has more. It includes recipes and product suggestions. Some of these product suggestions seem way too specific: Yogurt? "Stonyfield Farm is best" (p. 49). For bread, try "Galliee Splendor Bible Bread" (p. 44).
I did try a recipe last night. The Bouillabaisse recipe on page 250 caught my attention. I couldn't get my hands on any fresh fennel, and I thought 1/2 to 1 teaspoon of saffron was a bit much (have you seen the price of this spice?). I used fresh bay leaves instead of dried, I chopped the garlic cloves (the recipe didn't specify), and given that I didn't have 2 1/2 cups of "hot fish stock" on hand, I used an 8 oz bottle of clam juice and another 12 oz of water (this also dilutes the salt in the clam juice). I mixed and matched my seafood with what was available... a pound of size 31-40 shrimp, a pound of Alaska salmon, a half pound of tilapia, a can of packed crab (no salt), and 8 oz of fresh mushrooms.
It was delicious. I served it on hot rice, in honor of the Rice Diet. MIne served 6, not 10.
Most of the recipes seemed fairly complicated. They definitely are not fast food. They are also a bit pricey, not an impossible situation, but one to be aware of.
But the Bouillabaisse was so delicious!
So the Rice Diet didn't seem to have any fatal flaws. It had a few pop-nutrition issues, and I really didn't like the gummy bear story. You will lose weight if you eat 1500 calories a week. You have to find a way to maintain your healthy weight when you readjust your calories to 1800-2000 calories. You should always exercise.
Be well.
Rice Diet Solution_ The Solution.......2007-01-13
I have not finished reading the book from cover to cover, but I have been following the program and have lost about twenty pounds. The recipes are excellent. I have recommended the publication to my friends. I do believe with this book I can finally lose the weight I have been trying to lose for many years. Also it has helped me keep my blood sugars under control. The price was good too.
Losing weight is the smaller benefit.......2006-12-26
My wife and I stumbled upon this book last May and made a commitment to give it a try for one week. We were both overweight to the tune of about 40 pounds each. At first, the diet seemed a challenge because it was so different from our eating habits, but as the first few days went by we both noticed how much happier we were with everything in our life. Much to our great surprise these feelings continued AND we continued to lose weight. Having lost the weight we both marvel at how easy it seemed to be, after many attempts to lose weight via other diets and methods.
I agree with one reviewer that the book is not cross referenced very well and that it is a cumbersome read, but the benefits we got far, far outweighed such a trivial matter.
It is a lifestyle change that works very well for us, having lost most of the weight we wanted to, and are happier as an unexpected benefit. Give it a try for a week and see if you feel better. Perhaps you will experience it the way we have, and your life will be changed forever.
Spectacular Spectacular.......2006-12-23
It's the most accurate description in my vernacular. This book is an extraordinary work. Combining dual strategies of both portion control and low energy density eating, this text provides superior support for sustained weight loss as is evident by their high success rate (63 percent keep weight off for 1 year or more, 43 percent for 5 years or more). Low sodium intake is an integral part of the diet which includes fruits, vegetables, grains, legumes and low fat dairy. There are 4 parts, the diet, mindful eating, daily rest and social support. I can't speak highly enough about the Rice Diet Solution.
Wouldn't recommend it........2006-12-20
I was not impressed with this book. I guess if you get to the point where you no longer want to taste seasonings in your food, this would be great. In addition, I would be too afraid to lose weight on this diet only to go back to eating real food and gain it all back again. I've decided to just cut back and get in some exercise, and IT'S WORKING!
Average customer rating:
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Allen Susser's New World Cuisine
Allen Susser
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0385471114
Release Date: 1995-02-01 |
Book Description
First came California cuisine, then Pacific Rim, and now comes the hottest, most innovative new way of cooking for the nineties. New World cuisine, coming from South Florida, incorporates the surprise and excitement of tropical flavors and ingredients into the classic American and European traditions. The fruits and root vegetables of the Caribbean and Latin America are combined with fresh fish and seafood from Southern waters, grilled and barbecued meats, crisp greens, and traditional desserts to create a way of eating designed to please modern tastes. As chef and owner of Chef Afleia's in North Miami Beach, Florida, and winner of the 1994 James Beard Award as Best American Chef in the Southeast, Allen Susser is acknowledged as a principal inventor and quintessential proponent of the New World Cuisine. In Allen Susser's New World Cuisine And Cookery, he provides more than two hundred recipes for such appetite-inspiring dishes as Grilled Plaintains with Black Beans and Dried Fruit Salsa, Mahimahi with Sweet Corn Puree, Lobster Cassoulet, Honey Chili Roasted Duck, and Double Chocolate Coconut Cake. All of the dishes are easily within the scope of home cooks everywhere. A complete glossary not only explains the ingredients that might still be unfamiliar but offers alternatives for those that may not be available in colder climates throughout the year.
Book Description
Filled with indispensable information from America’s foremost authority, Max McCalman, Cheese: A Connoisseur’s Guide to the World’s Best is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed The Cheese Plate, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world’s best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.
An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d’Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman’s evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment.
Of course, wine is cheese’s favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese.
From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world’s cheesemakers have to offer.
Customer Reviews:
Good Reference.......2007-01-12
This my second cheese book. My first one, "Cheese Primer" didn't list many of the cheeses our local gourmet store carries. This does, and then some. I don't always agree with his ratings, but the descriptions are accurate. Best read if you already know something about cheese and want to expand your horizons.
Cheese Maven's Choice.......2007-01-04
Cheese is not only my profession, it is my passion. I have a large collection of books about cheese. "Cheese: A Connoisseur's Guide to the World's Best" is an excellent reference, and the perfect complement to McCalman's "The Cheese Plate." Although less comprehensive than the classic "Cheese Primer" by Steven Jenkins, I find McCalman's guide, with its luscious photos, truely a "connoisseur's guide" rather than an encyclopedia. Unfortunately, the majority of the world-class cheeses that McCalman so beautifully depicts and describes, are not widely available throughout the US. What a shame!
... and then came the Book of Cheese.......2006-06-25
From Quebec's Chaput Vacherin Mont d'Or to Ireland's Ardrahan and Roomano of Holland to Switzerland's Sbrinz, Cheese - A Connoisseur's Guide to the World's Best by Max McCalman and David Gibbons is a sumptuous feast for mind and eye to 200 of the world's finest cheeses. Listen to what McCalman has to say about Epoisses - "the King of Cheeses" - "Take it out of the fridge, put it on a plate, wait for it to turn meltingly soft and alluring, then cut in and enjoy the beautiful essence of controlled milk spoilage." No wonder this book has become my guide when seeking out a new world of artisanal cheese to explore!
Several suggestions in a new edition -
(1)a description of the 100 point scale used in rating cheeses would be interesting and informative, and would be helpful in making the ratings appear less arbitrary and
(2)a reference list to other informative and authoritative books on cheese consulted by the authors in preparing the book or of potential interest to readers.
A Course on Cheese.......2006-06-01
I love a good piece of stinky cheese. I enjoy taking it out of the fridge and letting its nasty old stank peel the paint off my walls, knockout my cat, and make the local children cry. It's how you know you gots yerself sum quality cheese right there.
Unfortuneatly, I must admit, my cheese knowledge is limited to about, oh, whatever I might have picked up from a cookbook or Food Network. Thank heavens for Max McCalman, may chiors sing his spoiled milk praises! For those who don't really know this guy, he is the man and fromager (cheese brainiac) who pretty much single handedly spearheaded the idea of presenting true artisinal cheeses, cheese courses, and giving cheese the kind of credit we give to wine here in America. He has become well known for his work in the New York restaurants Picholine and Artisinal, and luckilly for those of us not living shibby in New York, has gone out of his way to create a wonderful guide to the best of the best in his second book, Cheese: A Connoisseur's Guide to the World's Best.
While McCalman's first book, The Cheese Plate, co-authored by David Gibbons, was a chic everyperson's guide to wine and cheese pairings, Cheese simply gives us 200 of the world's best cheeses. Listed in alphabetical order, each cheese is described beautifully and concisely noting where it is produced, how it is produced, how best to enjoy it, and the underlying flavors you should expect when experiencing it. I use the word experience, because after trying some of these selections, it really is the only appropriate word that the English language can offer me. McCalman also goes ahead to offer with each cheese a variety of different wines (red, white, and blush) and even some sparkling wines that should help you wow your party guests' palates.
McCalman, also understanding our blind kitten approach to cheese, also guides you through various aspects of cheese. Early chapters deal with how to select, store, prepare, serve various kinds of cheese. Later on we are given a thurough lesson on how to pair cheese with various breads, fruits, and nuts, or how to simply lay back and enjoy a piece unmolested by any other food. Basics for how to create and serve a cheese course or a cheese tasting party will inspire you to host your own (I know I plan to have a truly stinky one shortly!). Lastly, of course, an extensive, though maybe a bit too much so, course on how to pair wine and cheese. The watchful and caring teacher, he does this in a simple, plainspoken manner, allowing any reader to understand not only how to preform each task, but the why behind it as well.
I have to say, I would not have discovered my love of Lancaster, my passion for Prattigauer, my desire for Doddington, and how I give resounding praise to Roaring 40's Blue!
Overall, I give Cheese a 5 out of 5. This book is a wonderful addition to any food lover's bookshelf. It's susinct, informative, and covers a wide variety of cheeses you can find from California to Italy.
Remarkable! Essential for Anyone Interested in Cheese.......2006-06-01
This book, written by one of America's foremost authorities on cheese, is remarkable. The material is well researched, the photographs are stunning, and the recommendations are top notch. Particularly important are the wine pairings, which are insightful and very useful. Like McCalman's "The Cheese Plate," this book looks as elegant as a coffee table book, however it contains a wealth of information valuable to any cheese enthusiast.
Book Description
The tenth English-language edition of Italian Wines, published by Gambero Rosso and Slow Food Editore, a translation of the twentieth edition of the Italian version, is the world's most complete guide to quality Italian wines.
Customer Reviews:
review.......2007-08-07
I sell Italian wine, so this is primarily a reference book. This is one of 3 or 4 that we use to keep up with what the world thinks of our winw. Invaluable . . . Bur next year, I think I will go online and find the information I need. I can get it from my producers. Thanks
important resource for italian wine reviews.......2007-06-14
while the impartiality of the Gambero Rosso Guide has long been questioned, this guide nonetheless is an important reference for anyone interested in Italian wines. Few wineries in Italy do NOT make it into the guide, which in itself is valuable. Secondly, the actual reviews of the wines are generally informative. Whether or not you believe in the validity of a review system based on 1-3 glasses, there is a wealth of information here, and often regarding wines and vintages that have not been reviewed in the more "authoritative" (for lack of a better word) international publications. The reviews are also timely: whereas Spectator or the Advocate tend to be eternally stuck a vintage behind distibutors' and retail availability, the Gambero Rosso is usually up-to-date with the latest vintage.
A must have.......2007-05-13
I have been purchasing the "Guide" every year for many years... For any lover
or collector of Italian wine this book is a MUST HAVE...
Book Description
The slow cooker can be so much more than a repository for nacho cheese dip—use it to raise the standards of your everyday dining from the mundane to the gourmet. THE GOURMET SLOW COOKER brings an upscale approach to this new-old phenomenon, using fresh ingredients in imaginative recipes that you can create all during a day's work. Focusing on traditional one-pot meals from various cultures, recipes such as Apricot Chicken from India, Molé Poblano from Mexico, Neopolitan Truffle Risotto from Italy, and Boston Baked Beans from the United States are delicious meals truly fit to serve guests.
Customer Reviews:
If I owned just one slow cooker book, this would be it........2007-10-07
Alley's book works best for those of us who have time for preparation, but as she points out, the browning steps can be skipped if need be, but expect a less complex flavor.
Here are a few sample recipes that I've tried and liked: Chicken Piperade [chicken with bell peppers], Tarragon Chicken, French Split Pea Soup, Italian Pot Roast, White Truffle Risotto, Bread Pudding, Tuscan White Bean Soup, Baked Eggplant.
Her tips are useful, her recipes simple, and most importantly for a slow cooker book, the timing and amounts work out.
One of the best!.......2007-09-12
This is a great slowcooker cookbook. I have owned this book for a year and a half and use it regularly. My kids ages 7 and 9 LOVE many of these recipes. Yes, the meals do require prep, but who wants to eat slop that gets thrown in the pot all at once?! I prep everything the night before, put the slowcooker insert in the refrigerator, and then just pop it in the slowcooker in the morning. Not a big deal.
I highly recommend this book for those looking for something more than the tired old "cream of mushroom"-type recipes.
slow cooker cookbbook.......2007-08-12
Many of the recipes look good but take a little prep before throwing everything in the cooker.
Unique tasty recipes.......2007-08-11
I agree with another, not enough recipes - the opposite of the 'Fix it and Forget it' books, which have too many. Also, in contrast to those books, there are only a couple in here that you can actually fix in the morning and leave all day, but then they do taste better than those. Most are ready to eat in less than an avg workday, and require too much prep for a workday morn (suggestion - make as much as possible ahead the night before). I've tried 4 recipes so far, and they have all been better than your average crock pot dish. I've had difficulty getting the spice level right - 2 I made were lacking in salt quite a bit, one was way too spicy. I really like the uniqueness of the recipes. The best cookbook I've found for crockpots. Oh, I also like that most have a picture - I'm a very visual person...
Not What I was expecting........2007-05-10
Really did not have the recipes I wanted or was looking for.
Books:
- DietMinder Personal Food & Fitness Journal (A Food and Exercise Diary)
- Don't Get Too Comfortable: The Indignities of Coach Class, The Torments of Low Thread Count, The Never- Ending Quest for Artisanal Olive Oil, and Other First World Problems
- Dr. Pitcairn's New Complete Guide to Natural Health for Dogs and Cats
- Everyday Pasta
- Forever in Blue: The Fourth Summer of the Sisterhood (Sisterhood of Traveling Pants, Book 4)
- Fundamentals of Anatomy & Physiology (7th Edition) (MyA&P Series)
- George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends
- Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill, and Sandwich Maker
- Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
- Growing Up in a Korean Kitchen: A Cookbook
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