Book Description
Pitcairn Over 400,000 copies of this treasured classic have been sold since its original publication more than 20 years ago The book that is the definitive guide to a natural lifestyle for dogs and cats is now completely updated and revisedfor the first time in 9 years. Writing with the warmth and compassion that have won them a national following, veterinarian Richard H. Pitcairn and his wife Susan Hubble Pitcairn, noted specialists in chemical-free nutrition and natural healing for pets, show dog and cat owners how to provide the very best in companionship and lifelong care. They now cover environmental matters, including pollutants both inside the home and out, as well as recent hot-button topics, such as Mad Cow disease, Lyme disease, and the West Nile virus. Theyve updated dozens of recipes for delicious and healthful pet food and treats. With a guide to handling emergencies and an in-depth Quick Reference section, they give specific instructions for preventing, diagnosing, and treating a wide range of animal diseases and disorderswith special attention to homeopathic, herbal, and nutritional remedies.
Customer Reviews:
Dr Pitcairns natural health.......2007-10-05
This is absolutely a must book. Giving dogs prescribed medications often involves side affects which shorten their lives. Being able to find out about natural products that can help them is great. It can not only lenghten their lives, but also cost less in the long run. I highly reccomend this book to all dog owners.
great resource.......2007-10-01
this is a great resource book. It has lots of background info on dog foods and so much info on great supplements. It could be made easier with breakdowns or charts to guide you for quicker reference, because I find myself having to flip back and forth a lot. There is definitely lots of info and it has to be read more than once. I think the recipes are sound and easy to make. Although I can't cook for my dogs all the time, at least I can do it whenever they are ill or recovering from some ailment or surgery to ensure that their bodies are strong when they need to heal. This book makes it manageable to do that.
A great resource.......2007-09-23
This book is a great resource for pet owners. I find the health-care section of the book very useful. I have modified the recipes to accomodate the inherited allery issues my dog has. Modifying the recipes is a very involved process as the substituion of products recommended and appropriate amounts required for balanced nutrition can be a hassle to figure out, especially, if one's pet was allergic to multiple products.
This is a great book for pet owners who want to try homemade cooking and alternative medicine for their pets.
Excellent overall but diet not suited for all .......2007-09-01
There is more than one way to feed a healthy, non-commercial diet. I recommend buying both Dr. Pitcairn's book and Andi Brown's book, The Whole Piet Diet, to see which diet your animal(s) prefer. I have three pets, two 13-yr. old cats and one 1 1/2-yr old terrier. The cats had been eating holistic Blue Buffalo dry food along with some canned Friskies. The terrier was eating holistic Blue Buffalo dry food along with some raw meat, veggies, yogurt, etc. I recently learned that dry food is difficult for pets to digest and is terribly drying and causes digestive problems like vomiting, dandruff, etc. The Friskies is just plain junk food so I decided that I was going to feed healthier fare and bought both books (Dr. Pitcairn wrote the foreword in Andi's book). While Dr. Pitcairn promotes primarily raw meats with cooked whole grains, Andi Brown promotes cooked stews (grains included for dogs only, not cats). After experimentation, I found that my dog and one cat prefer Dr. Pitcairn's recipes and my second cat prefers Spot's Stew (from Andi's book). When I made the switch, I only started feeding the recipes without supplements to the cats. It took 15 days for them to eat consistently, then I started adding the supplements in small amounts and gradually built up to the daily recommended amounts. Tip: my cats preferred Andi's supplements over Dr. Pitcairn's (especially the essential fatty acids in the form of oils). All of my pets are doing very well on the diets but only because I was persistent in finding what worked best for each pet. I will never feed dry food again!
It's a shame..........2007-08-29
...that an obviously experienced and well researched vetrinarian would recommend a diet that includes grain as one of the staples of the diet. Anyone who does even a minor amount of research about the special diet needs of a dog would easily find that dogs do not possess the proper enzymes to break down grain properly and can lead to either minor or serious allergic reactions. Dogs should not eat any type of grain at any time. Anyone who reads this book, do not take it as gospel. Please do more in-depth research before you make any solid decisions on your dogs diet.
Besides that fault, there are only a few recipies included in this rather long book. I heard very good things about this book before I bought it and was thoroughly disappointed after I read it. Its hard to give this book anything else but a negative review.
Amazon.com
In its many publications and on TV, Cook's Illustrated/America's Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice.
As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm
Customer Reviews:
Fabulous Cookbook From A Cookbook Collecter.......2007-09-14
I have well over 200 cookbooks. I purchased this cookbook because I love cookbooks of course and I love the publication Cook's. If you have to have color photographs this book is not for you. But it is so well illustrated in black and white that you cannot miss a trick with it.
Very well illustrated and a great reference book. I would suggest all in the series for a beginner cook too. I LOVE it. I can honestly say that I do not have a cookbook in this catagory. It is truly worth the money and should be in every cooks library.
easy to understand directions.......2007-09-08
they actually tell you how to make things not try to make them more complecated than they need to be. easy to understand.great product.The America's Test Kitchen Cookbook
Do You Own "Cover & Bake?".......2007-08-26
If you don't own "Cover & Bake," this a five-star book; skip down to "Here's What I Like ..."
I think this may be the lowest rating I've ever given to a CI book (I own seven in the Best series and a handful of others.) If you own "Cover & Bake," you have many of the recipes in this book, hence the low rating.
Some of the shared recipes include:
Slow Cooker Favorites (5 of the 17 are shared with C&B)
-Pot Roast
-Beef Stew
-Brisket
-Chili
-Beef & Barley Soup
Sides (There are two shared recipes)
Casseroles (There are more variations of the recipes in this book) both books share:
-Baked Ziti
-Lasagna
-Manicotti
-Mac & Cheese
-Chicken Enchiladas
-Chicken Pot Pie
-Beef Pot Pie
-Tamale Pie
-Shepherd's Pie
Lamb & Eggplant Moussaka
-Chicken & Rice Casserole
Breakfast & Breads (only the bread recipes are unique to this book. What irks me is that the same photo is used for the start of the breakfast chapters in each book.) Shared recipes are:
-24-Hour Omelet
-French Toast Casserole
-Breakfast Strata
Here is what I like about the book
-TOC in each chapter
-The Double-Duty Cooking Chapter is great -- cook a little extra now for tomorrow's dish that doesn't taste like leftovers
-All of the stews and the majority of the casseroles can be made ahead and frozen. Outside of those categories, you'll find maybe 10 additional recipes that can be frozen.
-Desserts
-Make-Ahead Holiday Menus
If you don't have "Cover & Bake" get this book. When reviewed in isolation, it is a five-star book. If you're deciding which to choose, this book has a range of recipes across appetizers, sides, main courses and desserts. If you're looking for a complete make-ahead meal, this book is the way to go.
An exceptional purchase any public library or busy cook must have........2007-07-27
Busy cooks who want to prepare meals ahead have plenty of cookbooks to choose from, but the advantage to The Best Make-Ahead Recipe is that all these dishes are fail-safe and have been tested by the professionals. Another advantage: chapters are divided by cooking method, from 'Open-Ready Entrees' to 'Slow-Cooker Favorites' and 'Baked Goods That Go From Freezer to Oven'. Some 300 recipes suitable for entertaining or daily meals are presented with accompanying color photos: all have been streamlined with the busy cook in mind. An exceptional purchase any public library or busy cook must have.
Diane C. Donovan
California Bookwatch
Wonderful cookbook!!!.......2007-07-22
I have purchased other make-ahead cookbooks, such as Once a Meal Cooking and Frozen Assets. This cookbook is the best I've found. This cookbook teaches you how to prepare dishes so that they test fresh when reheated.
I have tried several recipes in this cookbook and they have been great. I was skeptical that it was possible to freeze pasta dishes and reheat them without the pasta tasting mushy. But to my pleasant surprise, the pasta dishes were very good.
Some of the recipes in this book are not recommended for freezing. They are considered "make ahead" since they can be stored in your refrigerator for a few days before cooking or baking.
Book Description
300 Fast and Flavorful Recipes from America's Most Trusted Test Kitchen
Tired of quick recipes that aren't really quick or don't taste very good? While some cookbooks promise 30-minute meals, America's Test Kitchen delivers. The Best 30-Minute Recipe is packed with more than 300 great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You'll also find honest evaluations of ingredients important to quick cooking, such as chicken broth, preshredded cheese, instant rice, and more. And because the type of equipment you use is important to the success of any recipe—made in 30 minutes or not—we tell you which brands are worth buying.
The Best 30-Minute Recipe features a surprisingly wide range of recipes. You get not only the very best versions of naturally quick dishes like salads and stir-fries, but also quick and easy recipes for typically long-cooking dishes that you'd never even think of making on a weeknight—including meatloaf, lasagna, beef pot pie, and a pad thai so easy that you may never call for takeout again. With efficiency and good taste, The Best 30-Minute Recipe is the time-pressed cook's guide to getting dinner on the table, night after night.
Customer Reviews:
Yummiest recipes, shortest amount of time.......2007-09-25
I have only tried three recipes so far, but I can tell you they all have been absolutely delicious and they are really only 30 minutes (if not less)! I highly recommend this!
Absolutely fantabulicious!!!.......2007-09-17
I bought this book and "The Best Light Recipe" for my husband, who's been a long-time fan of all things Cook's Illustrated-related. I became curious and got instantly hooked. These guys are geniuses! They really know how to communicate effectively to help make cooking fun, because their recipes are so dependable. The instructions are quite different from what I've seen elsewhere (such as MSL's Everyday Food, Real Simple, etc.). Yet these instructions have turned out dishes that are just absolutely wonderful and so much more flavorful and thoughtful than any I've done in the past following other cookbooks!
I'm also a big fan of baking, and I highly recommend "Baking Illustrated" as well. Try the "raspberry almond coffee cake": it's quite yummy!
The best cookbook I have .......2007-08-11
I have too many cookbooks and lately this one has been the one I keep turning to for truly successful recipes time and time again. I'm never afraid of what it will taste like or turn out like because they have all been fabulous. My friend's sister recommended it to her and then she did to me and we have the best time going "Have you tried this one yet??" I agree with another poster though-it's definately a book I would give as a gift!
Go-To Recipe Book.......2007-08-03
When I am planning out dinners for the week, this is my favorite cookbook to use. In the short time I have had this book I have made 5 different recipes and all have been pretty easy and turned out great. Unlike the other reviewers, they do take me longer than 30 minutes to make, although I think it'll be faster when I make something the second time. Our favorites so far are the Chicken Teriyaki, Sweet & Sour Stir Fry, and Steak Salad. I highly recommend it.
Different recipes?.......2007-05-30
I too am a Cook's Illustrated fanatic. Some of the comments seem to say that CI just takes the same recipes and shuffles them around in various cook books without much thought. I believed this too until I started doing some comparisons. For example, the recipe for skillet lasagna is now different than a previous version. Whether for the better or not, we'll see. I do believe that they go back to the individual recipes to make sure they work within the premise of the cookbook, here meals in 30-minutes. I can just see Kimball with his stopwatch timing them all.
Amazon.com
If the old saying "butter plus salt equals flavor" is true, somebody neglected to tell the folks at Weight Watchers. Simply the Best is a testament that good food need not always be accompanied by dietary guilt and that flavor doesn't have to be sacrificed in the name of health. The book's more than 250 sensible low-fat recipes cover the culinary spectrum, from entrees such as Bella Braised Chicken to desserts such as Strawberry Crepes.
While the book is designed to accompany the popular Weight Watchers diet program, it can be used by anyone interested in healthy, delicious, low-fat food. The prizewinning recipes are contributed by Weight Watchers members and staff from across the U.S., Canada, and England. For chefs new to low-fat cooking, Simply the Best is an excellent resource for learning flavorful combinations to substitute for traditional high-fat, high-caloric fare. Most inspiring is the sheer variety of recipes included in the book and the unique variations on old themes. While it may sound unconventional to purists, the Apple Cranberry Pie with Granola Crust is wonderful, and the Chicken Marsala with Green Grapes would go well on any table.
Book Description
Weight Watchers has helped teach millions of Americans to lose weight and keep it off while incorporating delicious, good-for-you recipes into a daily diet. Now, Weight Watchers brings you the very best in low-fat, low-calorie cooking: an award-winning collection of 250 outstanding dishes from across the country. These recipes -- Weight Watchers members family favorites -- are sure to win kudos from your own friends and family. They're so delicious and easy that they're certain to become a regular part of your cooking repertoire -- and your family will love every healthful bite. Simply the Best has a recipe to please every palette: Asian Meatballs, Corn and Bean Chowder, Cranberry Basmati Rice, Chicken Tetrazzini -- plus a wealth of selections from soups and appetizers to main dishes and desserts. Simply the Best contains completely up-to-date Weight Watchers weight loss program information and each recipe includes complete nutritional data. Its stylish design and full-color photography make it attractive enough for gift-giving.
Customer Reviews:
Great Cookbook.......2007-08-31
Bought this books some time ago and haven't used it all that much. Just opened it up again and made the Chocolate Amaretto Cheesecake and it is amazing. I passed over it because it is made with ricotta cheese and I just couldn't believe it could turn out that great. Just 99 calories for 1/l2 slice. I topped it with whipped cream.
Also try the Oatmeal Raisin Cookies, they are a favorite recipe. I added some nuts and just a tablespoon of chocolate chips. Just those two recipes are well worth the price of the book.
Chicken Marsala and Clam Linguini are favorite recipes as well.
Great for picky eaters!.......2007-07-24
I am a very picky eater,so I usually struggle with cookbooks having recipes I like. This book is great - I just started weight watchers and was very pleased to see this cookbook has not only good basic recipes but also easy to make. It ranges from appetizers and snacks to desserts and everything in between. The recipes are created by real people making their own recipes weight watcher friendly. Very good purchase.
Excellent Cookbook!.......2007-07-08
This is the first WW cookbook I ever purchased, so I wasn't sure what to expect. This one has become the gold standard in my kitchen right off the bat. My previous cookbooks were full of delicious, but not exactly healthy, recipes. This cookbook is full of recipes that not only taste terrific, but are healthy and enjoyable for the whole family.
Some of our favorites so far are these (and I might be paraphrasing the actual name of the recipe and I am going from memory here): Lemon-Tarragon Grilled Chicken, Grilled Herb Turkey Burgers and Turkey Tortilla Casserole. There are several others that we have tried and enjoyed as well. AND, there are dozens (literally) more that I have dog-eared and am anxious to try. Nothing I've tried has been a flop or even a disappointment in the slightest. I'm very pleased with this cookbook. I'd recommend it without reservation.
A+
great book.......2007-05-14
used. a little damage on the spine. Did some tape repairs. Haven't had the opportunity to try the recipes but reading through it, it seems fairly simple and easy to use if you are on the points system.
Not so impressed.......2007-05-10
The cookbook is not very picture friendly. Most of the recipes are not what I expected. I wanted a healthy family cookbook while still being conscious of what we are eating each night. This appeared to be something that might fit the bill, but when I received it I was not impressed. Still looking for a cookbook that is just basic family recipes without weird ingredients that the entire family can enjoy including my children.
Book Description
Let's face it. In America's Test Kitchen our goal has always been clear: develop the best recipe possible. Only rarely have we stopped to consider the fat or calorie content of the food we make …until now.
The Best Light Recipe is different. In response to the increasing interest from our readers to shed the same obsessive attention the right ingredients and techniques for the guaranteed foolproof recipe for lighter foods, we are pleased to offer more than 300 guaranteed foolproof full-flavored, lower fat and reduced-calorie recipes, 95% of which are completely new! Each recipe lists calories, fat, saturated fat, cholesterol, protein, fiber and sodium per serving to help you cook smart.
From chunky guacamole to brownies, from macaroni and cheese, lasagna, and spaghetti and meatballs to blueberry muffins and even chocolate cake and cheesecake, we tested and retested our favorite recipes until we arrived at the best recipes that cut calories and fat without sacrificing flavor. We also recognized that we couldn't do the impossible- so if we weren't satisfied with the results in our kitchen, the recipe didn't make it into the book. Nor did we include recipes that relied on smoke and mirrors to reduce fat and calories, like beef stew with only a forkful of beef or cookies the size of quarters.
The Best Light Recipe, packed with more than 100 illustrations and 16 pages of full-color photos, also includes naturally healthy recipes tweaked to be even lighter and healthier, like gazpacho, poached salmon, stir-fry chicken, grilled tuna burgers, and pan-roasted asparagus. And the healthy techniques you'll learn, including using milk and cornstarch instead of cream and butter to make a simple pan sauce (trust us, it really works), or reserving the good olive oil to lightly drizzle on your pasta before serving (when you use less and get the most flavor), will last over a lifetime of healthy cooking.
The Best Light Recipe also features objective equipment ratings and ingredient tastings, from the best muffin tin and Dutch oven to the best soy sauce and chicken broth, as well as illustrated tips and techniques, from slicing flank steak for stir fries, to creating the best deep-fried crust without actually frying. In short, it is your essential guide to lighter, great-tasting recipes that deliver every time.
Customer Reviews:
Awesome!.......2007-09-21
Great book on how to cook common normally high fat high calorie dishes that are trimmed to more healthy. The mac and cheese was awesome. You'd never know it wasn't the full fat version. You will not be disappointed if you buy this book.
I love this cookbook.......2007-09-09
Everything I've made out of this cookbook tastes great. The brownies are wonderful, along with the chocolate sheet cake (to die for!), and the hummus too.
light but serious.......2007-09-01
This is an excellent recipe book for the serious cook. The instructions and explanations are thorough. I particularly appreciate the detailed review of processes and ingredients that did NOT work to convert regular high-fat recipes to low-fat versions! The only problem I have with the recipes is that at times they do require very careful attention to process. For example, the cheesecake on the cover may be delicious (I haven't made it), but the making of both the crust and the filling requires a level of finesse which looks to be beyond me. And the result is still a slice with 400 calories! The other recipes I have tried have turned out very well, however, and I am enjoying the book.
Another Great Book by Cook's Illustrated.......2007-07-22
I have made several of the recipes in this cookbook. They have been great. Recipe sections I enjoy are homemade salad dressings, soups, pan sauces for chicken and, of course, desserts! Cook's Illustrated does not compromise taste or quality in any of these recipes.
Lackluster compared to the rest of the series.......2007-06-30
I have been looking for ways to lighten up my diet, and since I love Cook's Illustrated I figured I would give their book The Best Light Recipe a try. What I found was a whole lot of inconsistency. I have tried five of the recipes so far: Chinese Chicken Salad, Meat & Cheese Lasagna, Macaroni & Cheese, Brown Sticky Rice, and New York Cheesecake. Of the five, only two were worth making again, not a very promising start. I was tempted to try the chocolate chip cookie recipe, but when they manage to cut a paltry 10 calories from each cookie, I might as well stick to the regular recipe I have.
The Chinese Chicken Salad is one of the worst I've ever had. Shredding the chicken made for a weird texture, and the dressing doesn't have nearly enough oomph to it; if I made it again, I'd do sliced grilled chicken (possibly basted with hoisin at the end of cooking) instead of their combination saute and poaching, and to the dressing I would add extra hoisin and a small splash of sesame oil (which they completely left out) to boost the flavor. Both of these will bump up the calorie count a little bit, but it's better than making a big bowl and throwing half away because you just couldn't enjoy it. Mac and cheese tasted hollow and dull, and the brown sticky rice was overcooked and dry. The lasagna was good, but to get it there I had to add more herbs, and the cheesecake recipe is one of the best cheesecakes I have had, delicious and creamy enough that if I just took a bite without knowing, I never would have guessed it had a fourth the fat of a traditional cheesecake.
I was at odds with some of the portion sizing on "makeover" recipes. Most notable was the lasagna. In The Best Recipe, the classic lasagna recipe has 1 pound of dried lasagna noodles and serves eight; in The Best Light Recipe, there are 8 ounces of dried lasagna noodles and the same size dish serves 10. Likewise, the CI classic mac & cheese recipe serves four, while a similar size light recipe serves 5. The rice portion was half the size of the same recipe in The Quick Recipe. The one recipe that escaped this fate was the cheesecake, with similar recipes both serving 12.
I wish that I could recommend this book to people, but it really doesn't shine. But the cheesecake recipe is good enough to warrant further testing of recipes. I think I would rather skip buying this book (unless I found a used copy at half price) and copy down the cheesecake recipe from the library.
Book Description
HOMEMADE TREATS FOR MAN'S BEST FRIEND
With 50 canine-tested, veterinarian-approved recipes,The Ultimate Dog Treat Cookbook has something to delight every canine connoisseur. Dog lovers can stir up appetizing homemade treats for their beloved pooches using easy-to-find ingredients and easy-to-follow instructions. Recipes include Peanut Butter-Honey Nut Cheerios Balls, Taco Treats, Birthday Blueberry Pupcakes, Halloween Treats, Frozen Magic Meatballs, and more. There are even delicious doggy delicacies for pets with special needs, including Turkey Jerky and Salad Bar Bones. Fun and funky color illustrations plus Nutritional Notes and Treats and Tidbits about cooking and storing the goodies ensure that cooks will enjoy this book as much as their pets enjoy their homemade treats!
Download Description
Dogs (and their best friends) will eat this up The perfect gift for any dog lover, this unique dog treat cookbook is a canine culinary masterpiece. Illustrated throughout with fun, full-color illustrations, it offers 50 scrumptious recipes that have been taste-tested by dogs and reviewed by a veterinarian. From dog biscuits and birthday pup-cakes to treats that aid in training, these appealing recipes feature easy-to-follow instructions and easy-to-find ingredients, with none that could be harmful to dogs. For dog owners everywhere looking for unique ways to pamper their pets, the treats in this adorable little cookbook can't be beat! Liz Palika (Oceanside, CA) has written more than 40 books, including Save That Dog! and The Australian Shepherd: Champion of Versatility (0-7645-4162-5), which won Maxwell Awards from the Dog Writers Association. She has written extensively on pet nutrition, and her work has been published in Newsweek, the Saturday Evening Post, Dog World, Dog Fancy, and the AKC Gazette.
Customer Reviews:
Excellent!.......2007-10-01
Couldn't be more pleased with this book - it has great recipes, tips, and nutritional information on ingredients.
The Ultimate Dog Treat Cookbook: Homemade Goodies for Man's Best Friend .......2007-09-28
There are lots of easy, healthy, fun to make dog treats with things you already have in your cabinets. It was worth buying and I am very happy to have it on my bookshelf.
A little ruff!!!!.......2007-07-18
this book has a good selection of recipes but they are complicated and use ingredients like dried milk powder etc... the handy hints are good but some of the ingredients put me off making them.
Good book...Not exactly what I was looking for.......2007-07-13
This book uses a lot of "pre-made" ingredients (dog kibble, cereal, pancake mix) in the recipes, if that is what you are looking for than this is the book for you.
Drooling Doggie.......2007-05-15
My dog has just loved what I've made so far. The only fault with the book is having to do conversions (being from Oz)and finding the equivilent of the prepared bicuit bases, but I have and now we are on our way.
Some of Harley's mates also liked what I made! And yes he did sit next to me and drool!
Book Description
From an award-winning food writer and chef-the breakthrough cookbook that identifies 12 micronutrient-rich foods that can help protect you against major disease and shows you how to turn them into mouthwatering dishes.A diet rich in nutrients, including protein, carbohydrates, fat, fiber, and vitamins, is not enough for our health. For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients. How to make sure we get enough of these vital micronutrients-and how to prepare them easily and deliciously-is what Dana Jacobi shows us in 12 Best Foods Cookbook.After identifying the 12 foods containing the most potent micronutrients-broccoli, black beans, tomatoes, salmon, soy, sweet potatoes, oats, onions, blueberries, walnuts, spinach, and chocolate-Jacobi provides over 200 fabulous, remarkably varied recipes starring these ingredients. From appetizers and sandwiches to sides and smoothies, from Salmon and Creamed Corn Chowder to a stir-fry of Asparagus, Red Pepper and Curried Tofu, the recipes in this book prove that a diet rich in all the micronutrients science has shown to be indispensable to our well-being can be a parade of delectable dishes. And, since chocolate is the most powerful antioxidant food, The Ultimate Bittersweet Brownies is one of the sweet treats that will satisfy the yearnings of health-conscious eaters and passionate chocoholics alike.
Customer Reviews:
Delicious.......2007-07-27
Simple recipies for incorporating these healthy foods in your diet. I found the ingredients readily available and the results were very appetizing.
great!.......2007-04-12
I like this compact book for giving as a gift. The fact that it includes chocolate in the 12 best foods makes it suited to all my friends! I've tried some of the recipes and liked the results.
My favorite cookbook.......2006-12-19
I love reading this as well as cooking all the tasty recipes. So far everything I have cooked has been really good. I especially loved the salmon and corn chowder (although I added more salmon than the recipe called for). When I cook with recipes from this book I like knowing that my body is thanking me for the nutritious food!
The reason I gave 4 stars is that a couple of the recipes call for dried blueberries (like the blueberry and wild rice pilaf). All the dried blueberries I could find in stores had high fructose corn syrup listed as an ingredient, and this is one of the worst kinds things for your body. Maybe the author can find unsweetened dried blueberries?
doable by the amateur, very tasty.......2006-12-10
I've been cooking from this book for the past year and it is fantastic. I wanted something that was healthy without being really dull and preachy. Jacobi makes a somewhat convincing case for her foods, but what's more important is that the recipes taste really good -- even when cooked by a complete amateur (me). Not much to do then follow the relatively simple directions (most recipes have only a few steps), use high-quality ingredients, and you're set. Just procrastinating writing this review while waiting for the sweet-potato brocolli shepherd's pie to finish.
Amazingly tasty!.......2006-09-05
I'm not a fan of "healthy food" unfortunately - probably because the fanatics are so self-righteous - but this book may well have converted me. I've tried many of the recipes and found them delicious. Also easy to follow. It's not a "preachy" book, either. So if you'd like to upgrade your diet painlessly, give it a try.
Book Description
With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.
Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.
We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe
Customer Reviews:
For those of you who wrote the recipes as "Bland"..........2007-10-01
every experienced cook understands the need to taste their artwork as they work. For those of you who wrote that the recipes were "bland" or "uninteresting" it's your own fault for not figuring this fact out BEFORE you presented the meal to your families. Next time taste Taste TASTE.
Sure, I wouldn't recommend this book to the novice cook (unless you were trying to learn the methodology behind what you were doing).
I've worked at a food magazine before and needless to say the "tasting committee" sounds large, but really it can be misleading. Sometimes only 5 people partake in "blind tastings" just because other people are busy. Remember, you are eating the food. Shape the recipe to your tastes and work slowly and taste everything as you go. If something seems like to much, add half the amount, taste, and work up from there. I'm still giving this book a low review because I also agree with the poor index comments and the overuse of tasters shaping the outcome of the recipe.
The New Best Recipe.......2007-09-29
This is the best recipe book I have ever seen. It tells you the whys of cooking as well as the best ways to achieve desired results.
A new Bible for aspiring great cooks.......2007-09-27
After not cooking for several years because I was single, I found myself cooking for a husband who likes a well cooked meal in the evening. Enter The New Best Recipe. It is interesting to read. It contains information about how to cook and why each particular method works - or doesn't. The authors give a short history about how they arrived at the final best recipe for everything you could cook. The recipes have been dependably excellent.
This is a great book for a bridal shower, or birthday gift for anyone who likes to cook.
love to read this book.......2007-09-04
If you like Alton Brown on the Food Network or if you like Cook's Magazine, you will like this cookbook. It gives you the science behind the recipe; the whys about how certain ingredients are better than others and how they came to settle on a particular recipe. If you don't want to read the details, just do the recipe knowing that somebody else took the time to figure out the best methods. I love just flipping through the book to read it. I've learned a lot already.
This is the best cookbook I have ever owned!!!.......2007-09-03
I can't say enough about this cookbook. It gives the great background, tips, and recipes for almost everything. I think it would make a fantastic gift. Please read the other reviews for more details. This is the first review I have ever put in. I really love this book!!!!!!!
Amazon.com
Everyone loves soup, the world's most versatile dish. James Peterson's Splendid Soups, first published in 1993 and now updated, celebrates that fact with stunning comprehensiveness. Offering almost 300 tantalizing recipes ranging from the most pristine consommés to the heartiest peasant stews, the book also provides extensive technical information, tips, and serving suggestions that make it a true soup tutorial. The book's "ultimate goal," says Peterson, "is to give the reader the tools with which to invent," an aim he realizes with clarity, warmth, and precision. It's hard to imagine a cook who wouldn't embrace this authoritative yet companionable work.
The recipe range is vast. In 10 chapters that cover all the soup bases, including yogurt, bread, and fruit mixtures, Peterson offers an encyclopedic dish array. Among the entries new to this edition are Roast Garlic and Acorn Squash Soup, Thai-Style Hot and Sour Blue Crab Soup, and Dried Fruit Soup, a traditional Swedish specialty. Especially noteworthy is Peterson's introductory section on ethnic soups; a section offering strategies for reducing a soup's fat content (don't let meat broths boil, which homogenizes fat and liquid); and advice on what to drink with soup. With 40 color photos taken by the author, an equipment guide, and a useful chart for soup improvisation, the book is better than ever and a must-have for any kitchen library. --Arthur Boehm
Book Description
Praise for the fully revised and updated Splendid Soups
"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" -SARA MOULTON Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America
"We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!"-the moosewood collective Authors of the Moosewood Restaurant Cookbooks
Customer Reviews:
Learn to Make Stocks.......2006-08-18
The most useful thing about this book is that it teaches you how to make a good stock. I can't tell you how much it has made a difference in my cooking. I do like the recipes in the book, but more often his techniques are being applied to other recipes vastly improved by my new ability to make a good stock. Once you get into the habit of making stock, you will be horrified at the thought of throwing away bones! Use them to make stock now, or freeze them and make stock later. The recipes are loose, but if you read the opening chapters you will not need absolute precision because you will know what you are doing!
Good compilation of recipies, but poor quality of each recipe.........2006-03-11
First of all I have to say that I am spanish and I am not writing in my mother tongue. So I have to apologise in advance for my poor English skills.
When I read a review I like to know who write it in order to guess what he expected to find in the book and what sort of judgment he is going to give us.
I am an Spanish Food Engineer. I am not a professional chef but, I dare say, I am an advanced amateur cook.
I read the cookbooks form cover to cover at least twice. I underlain it and even it compare the recipies with other books.
I dont want a compilation of recipies that I left in my shelves for checking a recipe from time to time.
What I expected to find in this book was:
1-A classification of soups.
2-A correct description of the techniques for cooking the soups.
3-A collection of really splendid soups. I dont mind how many recipies the book has, but I mind the quality of each recipe.
I want a perfect recipe for each soup. Whether I like or not the soup, once I have cooked it, it depends on my personal taste.
So with this in mind, here is my review.
1-The book is organized by ingredientes (meat soups, fish soups, vegetable soups..). It makes easier to find a recipe if you have some ingredientes in the refrigerator and you wants to know what to do with them. But it should be arranged by technique as the book "Professional Chef" (CIA) does (consommes, hearty broths, cream soups, puree soups and bisques).You cant remember all the recipies but you can remember the techniques. This is the most didactic way of organize the book if you want to read it from cover to cover.
2-The general description of the techniques are omitted. The author goes straight to the description of the preparation of each recipe. What it is good if you want a compilation of recipies, but it isnt very useful if you really want to learn how to cook soups at your will.
By the other hand, the description of the preparation of the recipies are detailed and correct. Neither it is "over-detailed" nor ambiguous.
3-At first sight, the number of recipies seems to be huge. But once you have read some chapters you will realise that some recipies are almost the same. Organizing the book by ingredients its easy to repeat recipes because you only need to change an ingredient.For example, "Miso Soup" and "Miso soup with egg plant", the first one appears in the chapter of broths and the second one appears in the chapter of vegetables. But both are the same .Another example "Puree of Artichoke", "Puree of Asparagus", "Puree of Cauliflower"...etc.
The number of recipies has been falsely increased
4-I cant say the recipies doesnt works, but I cant say the recipies are excellent.In some cases I am sure the recipe is wrong. As I said I am spanish, and I cant assure that Gazpacho doesnt contain neither chicken broth nor lime. I understand the author wants to transform/interpret some exotic/ethnic soups. But the changes should not become the dish into another thing. Another example is the Bisque. He uses vegetable puree to thick the soup. By definition a Bisque is a soup that only contains crustaceans and the vegetables are only use for give a subtle taste and it should not distort the crustacean taste.
I wouldnt say that from the 400 soups all of them are "splendid". On the contrary, only few ones are good (but not excellent). He should be more concentrated on the quality rather than in the quantity.
5-There are few photographs (8 pages). The "soups" showed by these photos has got so many solids and so few liquid that you would need a fork and a knife for eating it. So it isnt soups, because you dont use a spoon for eating it.
6-The style of writing is a bit arrogant. I agree with other review. He uses a lot the word "I". I think he is too worry about demostrating that he has cooked each soup, because he repeat many times "Each time I cook it..." "I like to eat it.." "I cant image a summer without it.." and so on.
I dont think he has cooked all the recipies, or at least, I dont think he cook the soups with frequency he try to show.
The book contains 400 recipies, really do you think that he eats so often all them during the 365 days of the year?.
On the other hand, he is too precise with very tiny details (add the parsley just 1 minute before serving, for example) but he is too loose with other matters.
Does he pretend to be exquisite? an epicurean?
7-This book has got some good points. The chapter of ethnic soups is excellent. He describes some ethnic and exotic ingredients and also incorporate soups from Thailand, Vietnam, Korea, Japan, China, India Morocco, Mexico etc...
After reading the book you will be able to prepare a soup freely just watching what you have got in the refrigerator.
All in all, I doesnt believe its a masterpiece as other reviewers does. The recipies arent totaly perfect and if you are purist the book will disappoint you.
But if you arent a purist, if you doesnt look for the perfect soup, and if you only want to find a recipe and cook it from time to time, this is your book.
Best Soup Cookbook Ever.......2006-02-18
Every recipe was easy to follow and came with set-by-step instructions. All of my favorite soups are from the Splendid Soup cookbook. Everytime I make a soup from this cookbook (which is once a week) I get a thumbs up from my family, especially from the hard to please little ones!!!
A fantastic book, but not for beginners.......2002-10-12
I am a self-described soup addict. I make soups at least once a week year round, even when the weather in my hometown is well above 100 degrees! This book is an excellent book, great for someone who has spent a lot of time making soups and is willing to put the time and effort into getting the ingredients, and doing the chopping and cooking that is required. It has nearly every soup imaginable in it and is great for coming up with great ideas for your own new recipes. However, the reason I can't give it 5 stars is that, as others have mentioned before, it does not go into intimate detail in the instructions, it includes some hard-to-find or largely unfamiliar ingredients, and some of the recipes are difficult. If you are a beginner, you should probably stay away from this book. If you are soup obsessed like me, this book is well worth buying and will become an invaluable source of information for you.
great book.......2001-12-01
great book. i tend to use it as a base for creating soups (e.g., a turkey soup that was based on 3 different veggy soup recipes). i've bought a copy for a buddy and for my brother-in-law and they both love the book (for some reason, men in my family do the cooking!!)
Book Description
A Year in Our Test Kitchen
This volume represents the best of the best from America's most famous test kitchen. Every year, our editors and cooks develop nearly 1,000 recipes for our magazines, books, and public television show. The Best of America's Test Kitchen contains our absolute favorite recipes from the past year. Come share our successes (and learn about some interesting failures) in this book packed with step-by-step photographs, opinionated equipment and ingredient recommendations, and common-sense information that will make you a better cook. Following are just a few things we learned in our test kitchen this year.
A "PUDDING" MIXTURE MAKES THE MOISTEST CAKE. For a layer cake that's extra-chocolaty and super-moist, add a homemade pudding mix (unsweetened chocolate, cocoa, and sugar cooked with a little water) to the batter.
YES, YOU CAN BUY A DECENT inexpensive STEAK. Our expert tasters sampled 12 inexpensive supermarket cuts and found two that can rival any fancy steak.
GELATIN IS THE SECRET TO GREAT MEAT LOAF. Forget about buying three kinds of ground meat. You can use only beef—and get tender results—by adding a pinch of gelatin.
Sometimes the Cheaper Pan Is The Best Option. Our equipment testers set out to compile a list of must-have pots and pans for any kitchen and in the process learned that the high-priced brands are not always the best.
You'll find many other equipment tests throughout the book, on everything from hand blenders and deep fryers to vegetable peelers and meat pounders.
For the best chicken ever, poke holes in the skin (so fat can escape) and rub the bird with cornstarch. The result is an extra-crisp coating that's almost crunchy.
Customer Reviews:
Perfect!.......2007-08-13
I love this cookbook....I just purchased it & have made 3 receipes in 1 week...each came out perfect. I do not subscribe to the magazine so all the receipes are new to me...new in the best form of an old recipe. Love it!
MORE THAN A COOKBOOK.......2007-07-28
Anything from America's Test Kitchen is a wealth of information. I have this book - I have given this book for gifts....it's appreciated from the novice cook to the most experienced cook!
Great Book!.......2007-06-10
I'm a big fan of America's Test Kitchen, and the recipes in this book are really great. The spaghetti sauce and meat sections are my favorite.
Guarantee positive results........2007-02-03
The TV show America's Test Kitchen has received much acclaim for its step-by-step tested recipe presentations which guarantee success even for novice cooks, so it's no surprise that The Best of America's Test Kitchen would gain our highest recommendation for cooks who want to be virtually guaranteed quality results from recipes. Here for 2007 are the prior year's best recipes, equipment reviews and tastings, pairing black and white and color photos throughout with secrets of obtaining foolproof results, whether you're using a slow cooker, making pie pastry, or producing 'dirty rice'. Notes on what makes the recipe recommended and special preparation keys guarantee positive results.
Great cookbook.......2007-01-03
For someone who doesn't cook well or doesn't like to cook, these recipes are foolproof. Great book for a beginner or pro.
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- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- History: Fiction or Science? (Chronology, No. 1)
Books Index
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Care & Health
| Cats
| Animal Care & Pets
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The Nature of Animal Healing : The Definitive Holistic Medicine Guide to Caring for Your Dog and Cat
Veterinarians Guide to Natural Remedies for Dogs : Safe and Effective Alternative Treatments and Healing Techniques from the Nations Top Holistic Veterinarians
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Natural Health Bible for Dogs & Cats : Your A-Z Guide to Over 200 Conditions, Herbs, Vitamins, and Supplements
