Everyday Pasta
Average customer rating: 4.5 out of 5 stars
  • not as good as her last one
  • Great, Practical Cookbook
  • great stuff
  • Married to an Italian woman
  • Love, love, LOVE!
 Everyday Pasta
Giada De Laurentiis
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

PastaPasta | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books
GeneralGeneral | Cooking, Food & Wine | Subjects | Books
ItalianItalian | European | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 0307346587
Release Date: 2007-04-03

Amazon.com

Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham

Everyday Pasta Recipe Preview

Rigatoni with Sausage, Peppers, and Onions

4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Book Description

For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.

Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.

Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.

Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.

• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp

Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.

Customer Reviews:

3 out of 5 stars not as good as her last one.......2007-10-02

I am not enjoying this book as much as the last one. Was hoping for more beef recipies
beautifully written and photographed though

5 out of 5 stars Great, Practical Cookbook.......2007-09-29

This cookbook is great for people who want practical (yet slightly sophisticated), easy-to-cook, and tasty meals that will appeal to the entire family. The book is nicely illustrated, with easy-to-follow directions.

5 out of 5 stars great stuff.......2007-09-27

Giada makes cooking look easy this book has some great pasta's and one dish dinners and am looking forward to the next one I bought. Thanks Giada

5 out of 5 stars Married to an Italian woman.......2007-09-26

....and she loves this book. She has prepared numerous dishes and they are all fabulous. It makes it very difficult when you are on a diet!!! If I ever decide to make a switch (after 23 years of marriage), look out Giada!!!!

5 out of 5 stars Love, love, LOVE!.......2007-09-20

Giada's recipes are so full of flavor! What's surprising is how simple some of the ingredients are! I have ALL of Giada's cookbooks! My husband loves it, too! You won't be disappointed!
A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes
Average customer rating: 3.5 out of 5 stars
  • A 'must' for any public lending library catering to busy - but gourmet - home cooks.
  • Fails to deliver, little ingenuity
  • A Twist of the Wrist
  • Cookbook
  • More Complex Than The Title Suggests
 A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes
Nancy Silverton
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
GeneralGeneral | Quick & Easy | Cooking, Food & Wine | Subjects | Books
GeneralGeneral | U.S. Regional | Regional & International | Cooking, Food & Wine | Subjects | Books
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ASIN: 1400044073
Release Date: 2007-03-27

Book Description

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . .

Enter, the jar!

Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends.

A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as:

Cumin Shrimp and Chickpea Salad with Roasted Carrots
Creamy Corn Soup with Bacon and Cheddar Crostini
Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar
Boneless Pork Chops, with Creamy Polenta and Fennel Pollen
Seared Rare Tuna with Tomato-Olive Salsa
Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts

In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten.

There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled.

This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

Customer Reviews:

5 out of 5 stars A 'must' for any public lending library catering to busy - but gourmet - home cooks........2007-07-27

Chef Nancy Silterson is the original dessert chef at Spago and founder of the La Brea Bakery, but here shifts her attention to compiling a list of favorite products that come in convenience jars, cans, and boxes, along with recipes which need less than 30 minutes to prepare. From a Cream Corn Soup with Bacon and Cheddar Crostini to Seared Lamb Chops with Ratatouille, mouth-watering color photos of finished products accompany tips on how to blend quick ingredients with fresh for optimum home cooking. A 'must' for any public lending library catering to busy - but gourmet - home cooks.

Diane C. Donovan
California Bookwatch

1 out of 5 stars Fails to deliver, little ingenuity.......2007-07-18

This cookbook does not deliver on its premise.

Often the only "larder" ingredient is a single box of pasta, can of tuna, or a jar of roasted peppers. The olive oil or mayonnaise may also come from a jar, but that's hardly revolutionary. I would have preferred the book to include classic larder cooking, old family secrets, and novel twists on larder cooking. If you are an experienced cook, and you already know that you can make a dinner out of tuna, capers, and some olives, and this book will provide you with little insight. As in many Nancy Silverton books (I have several), many recipes have a feeling of "I just slapped this together for dinner, and I thought it was good enough to publish."

The book also fails to include any Asian, or specifically Japanese dishes, which are renowned for springing to like from simple ingredients like noodles, miso, nori, etc. Dried ingredients, such as seaweeds, mushrooms, beans, or rice and mung bean noodles are not addressed. Frozen ingredients, a secret to many kitchens, are ignored. Coconut milk and peanut butter, staples of asian and african cooking are neglected.

Mostly, this cookbook provides a suite of FRESH food, with garnishes made from jars, cans, bags and boxes.

2 out of 5 stars A Twist of the Wrist.......2007-07-18

Really disappointing. Boiler plate in almost every recipe, almost all of which is way below the author's usual standard.

2 out of 5 stars Cookbook.......2007-06-27

We returned this item. My husband had read a review in a newspaper about this and it did not live up to the review. It was more of a gourmet cookbook,not what he expected.

3 out of 5 stars More Complex Than The Title Suggests.......2007-05-23

The recipes are for sophisticated preparations that happen to use commercially prepared ingredients. The recipes, while very good and interesting, are not quick unless you are an advanced chef who would otherwise prepare these dishes from total scratch. My wife returned the book unused.
The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
Average customer rating: 4.5 out of 5 stars
  • The Ultimate Rice cooker Cookbook
  • Very good as a simple reading
  • Great cookbook.
  • Rice CookerRecipes
  • Best rice cooker companion
 The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
Beth Hensperger , and Julie Kaufmann
Manufacturer: Harvard Common Press
ProductGroup: Book
Binding: Paperback

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
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  5. 366 Delicious Ways to Cook Rice, Beans, and Grains 366 Delicious Ways to Cook Rice, Beans, and Grains

ASIN: 1558322035

Amazon.com

Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.

There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton

Book Description

This book unlocks the rice cooker's true potential. It thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean.

Customer Reviews:

3 out of 5 stars The Ultimate Rice cooker Cookbook.......2007-10-10

This cook book has extensive histories of rice and other suggested grains; good for the historian, bit much for this cook! Recipes, once you get to them are fine. I'd ordered another rice-cooker book at the same time, one aimed at students -- which I found to be handier and easier to use.

5 out of 5 stars Very good as a simple reading.......2007-08-12

Even if you don't buy this book as a companion to a fuzzy logic(high recommended), it's still a really good read about rice. The only thing that is a let down about the book is the detail information, the print type, and occasionally the layout. Also, the biggest thing that is frustrating me with the book is trying to figure out how to measure liquids. They give conflicting,IMO, advice on how to measure out liquids and go on to say that "...always specify the difference." I didn't find that to be clear or the case in some instances. (If anyone can clear that up for me, that would be great.)
Otherwise I still would recommend this book, and will probably buy 2 for family members for Christmas. It's worthy of being on a kitchen bookshelf.

5 out of 5 stars Great cookbook........2007-05-09

This cookbook has a big variety of recipes to try in your rice cooker! If you have recently bought a rice cooker or had one for a while & want to learn more ways to use it, then get this book! I must add a lot of the recipes will require a rice cook with fuzzy logic (or the more advanced/expensive cookers.)

5 out of 5 stars Rice CookerRecipes.......2007-04-10

I am new to rice cookers and I found this book to be very helpful... There are so many recipes that everyone will find lots to choose from... I refer to this book every time I use my cooker... Everyone who has a rice cooker should have this book.

5 out of 5 stars Best rice cooker companion.......2007-04-06

I just bought a fuzzy logic rice cooker // this book is the best // the recipes are great
Ben & Jerry's Homemade Ice Cream & Dessert Book
Average customer rating: 4.5 out of 5 stars
  • Fun book!!
  • All and all, not a bad book
  • Love this book!
  • Ben & Jerry's Ice CReam book
  • I'm in love @}->---
 Ben & Jerry's Homemade Ice Cream & Dessert Book
Ben Cohen , Jerry Greenfield , and Nancy Stevens
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback

DessertsDesserts | Baking | Cooking, Food & Wine | Subjects | Books
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ASIN: 0894803123

Book Description

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

Customer Reviews:

5 out of 5 stars Fun book!!.......2007-10-09

They make some of my favorite flavors, and this book can help you make the same ones at home!! Fun for the family!!

4 out of 5 stars All and all, not a bad book.......2007-10-01

The first time I tried a recipe out of this book, it was way too icy. The next time, I took the time to read the intro and all the technical information and the next batch of ice cream was way better. They tell you ways to make your ice cream more or less rich. I have only tried about 4 of the recipes but first time was the only time I was disappointed.

5 out of 5 stars Love this book!.......2007-09-07

I love ice cream and I love this book. I have made three of the recipes so far and will try the fourth today. All have been scrumptious!

5 out of 5 stars Ben & Jerry's Ice CReam book.......2007-08-20

I bought this to use with my new ice cream maker and love it! It gives a fun history of Ben & Jerry's plus some great recipes. If you have an ice cream maker, you need this book.

5 out of 5 stars I'm in love @}->---.......2007-08-12

While I'm not the best cook in the world, even these recipes have turned out well for me. I love this book and now I'm hooked on trying out new flavours. They are easy to follow and definately great tasting and creamy. I love the Oreo Mint especially. When Summer rolls around here, I can't wait to try the sorbets. This is definately one of the best dessert books I've bought and you don't ever need to get bored with options when there is more than 90 recipes to try. Go get this and have fun in the kitchen. It's great.
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
Average customer rating: 4.5 out of 5 stars
  • does your homework for you
  • You are what you eat
  • Would make better television.
  • Fun and Follies with Food Facts
  • Eat your Twinkies and be happy
 Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
Steve Ettlinger
Manufacturer: Hudson Street Press
ProductGroup: Book
Binding: Hardcover

Popular CulturePopular Culture | Social Sciences | Nonfiction | Subjects | Books
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ASIN: 1594630186
Release Date: 2007-03-01

Book Description

A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide

Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, “Daddy, what's polysorbate 60?” he was at a loss—and determined to find out.

From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients—where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.

An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent of Plaster of Paris) this book is for you.

Customer Reviews:

5 out of 5 stars does your homework for you.......2007-10-08

"Twinkie, Deconstructed" has a cool concept: find out where EVERy ingredient on the ingredients panel of a Twinkie sponge cake comes from, whether grown or made. It turns out a lot of ingredients are mined as well.

Steve Ettlinger does an exhaustingly thorough job of research. He visits wheat fields and salt mines and LOTs of chemical plants. He reverse engineers how a Twinkie is made, even though the manufacturer declined to help him. Ettlinger maintains good cheer despite additional obstacles such as having to change names or leave out certain details due to the Home Security act.

My favorite ingredient was sodium stearoyl lactylate, because my son is allergic to milk. I had to read ingredient lists for EVERything, including bread, and sodium stearoyl lactylate was everywhere. It sounds like it has milk but I was told it does not. Confusion! Ettinger explains all: lactic acid USED to be made from sour milk but now it is made from corn syrup.

The chapter on flavorings is wonderful, including a discussion of the 216 different flavor components of natural vanilla, and how artificial vanilla has even more. I learned more about flour than I ever cared to know, but passed the info on to my daughter who likes to cook (I found out why unbleached flour is better for pizza, and bleached flour for Twinkies, for example).

I read Twinkie, Deconstructed from cover to cover. If I read it again, I might instead look up different ingredients one by one, following my curiosity. (The book's chapters are organized by ingredients and the index is available as well.) By two-thirds of the way into the book, my fingers itched to make a huge flow chart, connecting all the raw components at one end to the ways they are used in a Twinkie cake at the other end.

Ettlinger does our homework for us, showing that all those strange ingredients DO have a purpose in modern food and ARE safe to eat. He uses the Twinkie as a stand in for almost any food we buy these days in a grocery. Good job!

5 out of 5 stars You are what you eat.......2007-07-23

Especially in view of the tainted chemicals coming from China that are in our processed foods, this is a timely read.
Discover the fascinating story of what's in a Twinkie, and where it comes from.
Interesting for foodies, too.
I bought copies for a chemist friend, and for a curious friend.

2 out of 5 stars Would make better television........2007-07-20

So much potential unrealized...I thought this was going to be much better. The concept of where all the ingredients that make up a Twinkie come from make disappointingly dull reading.

Mr. Ettlinger, I see your comment here, so may I suggest a TV series? I would love to have you examine an ingredient per week and actually see the places and things you wrote about as it was hard to visualize it all...now that would be great television!

2 out of 5 stars Fun and Follies with Food Facts.......2007-07-13

Asked by his children what the ingredients in a Twinkie creme-filled cake really were, and where they came from, Steve traveled the world to find out, interviewing over a hundred people in the process. The book is well-written in the sense that it can be read very fast, and is entertaining until the number of technical errors and chemophobia intrude, which for me began on p8. I happen to enjoy processing plant and mine tours, even vicariously, and do not shy from hundreds of facts and factoids. It was fascinating to find where the biggest plants were that made the ingredients of a Twinkie, which are: wheat flour, bleach, iron(II) sulfate, vitamins B1, B2, B3, sugar, corn sweeteners, corn thickeners, water, partially hydrogenated soybean oil, lecithin and soy protein isolate, eggs, cellulose gum, whey, leavenings, baking soda, sodium acid pyrophosphate, monocalcium phosphate, salt, mono and diglycerides, polysorbate 60, natural and artificial flavors, sodium stearoyl lactylate, sodium and calcium caseinates, calcium sulfate, sorbic acid, FD&C Yellow No. 5 and Red. No. 40. All but 2 of the chapter headings follow this ingredient list. There is an inadequate index and no references, an ominous sign of what is to follow. There are no pictures or drawings, which this topic screams for. The concept was excellent, as were the metaphors. Between that and the potential entertainment value my rating would have been 5-star, even though the target audience was 12-14 years old, IMHO.

A fine appreciation of food chemistry was finally given on p258-260: "The fact that chemicals, especially those in foods, are part of nature..." Well and good, but Steve infiltrates all kinds of snide comments about "chemicals" almost everywhere else, such as one about the surprising purity of synthetic chemicals as opposed to natural (p208) -- the reverse of the truth -- that most natural chemicals are mixtures, and many synthetic ones are very pure. Part of the difficulty is that Steve does not define what a chemical is, or know the difference between an element, a compound, and a mixture, or between a rock and a mineral. Except on p173, where Steve appears to understand that the reactive and toxic elements, sodium and chlorine, react to form salt (sodium chloride), which has none of the properties of its precursors. Time after time he tries to scare the reader by implying that the toxicity of the precursors (called intermediates by chemists) somehow makes it into non-toxic products. On p261: "...try reflecting on the fact that one of the world's most lethal chemicals, chlorine, and one of the most reactive chemicals, sodium, have an exalted place...[in] the salt shaker." This, sadly, is more typical. Of course, there is no elemental sodium or chlorine in salt, and the properties of the elements do not persist in salt. And a rock should not be confused with a mineral.

So to repeat grade-school material, all substances are chemical. Dreams and electronic phenomena are not. Substances are either pure or mixtures. The smallest stable units of matter in substances are molecules. In an element, all the atoms in all the molecules are the same, except for isotopes, which still have the same chemical properties. In a compound, meaning that 2 or more elements are present in the molecule, all the molecules are alike. Sugar (sucrose) is a compound formed from a glucose and a fructose with loss of water; it is not a mixture of glucose and fructose as Steve claims (p71). A rock is a mixture of minerals. Granite is a mixture of the minerals quartz, mica and feldspar, and most minerals are well-defined compounds. Eating refined salt or calcium sulfate is not the same as eating rock. Steve wrote that the toxic and flammable element phosphorus is part of the Twinkies recipe (p154). This is nonsense. Steve never learned from a chemist to write: "phosphorus compounds, phosphates, are part of the Twinkies recipe"; no, he has to scare us and give chemicals in general a bad name on almost every page.

Steve wrote: "Ferrous sulfate is light gray with a bluish tinge, just as you'd expect an iron derivative to look" (p42). Pure iron(II) sulfate is actually pale green, just as I would expect it to look.

Steve wrote: "Despite being a mere mineral, calcium is really a so-called earth metal, like sodium...(p232). Calcium is not a mineral, because it is never found as the free element. Steve meant gypsum (calcium sulfate), I think. Calcium belongs to the family of elements called alkaline earths and sodium is in the family of alkali metals.

Whenever Steve has trouble with the chemistry of a food additive, his writing becomes very terse and flawed. From p250: "A reaction of benzene with nitric acid, itself a product of hydrogen (usually from natural gas) and nitrogen (usually from liquid air) that have been passed over over a thin platinum wire mesh, makes nitrobenzene and leads to the all-important aniline, a colorless oily liquid with a strong, pleasant odor that happens to be highly poisonous." When this is untangled, we find: (1) the reaction of hydrogen and nitrogen over a heated catalyst of iron oxide and potassium aluminate at 400 atm leads to ammonia, not nitric acid; (2) ammonia and air are heated to 650° and passed over a platinum/rhodium catalyst to make nitric acid, not nitrobenzene; (3) benzene and nitric acid with considerable sulfuric acid yields nitrobenzene; (4) nitrobenzene with iron powder or hydrogenation over nickel gives aniline; and (5) aniline does not have a pleasant odor in my nose. None of this makes much sense to a non-chemist without pictures of the molecules involved, which are sorely lacking. All the reactions are over 100 years old, so industrial secrecy should not have been an issue.

Steve fell for the myth that eating saturated fat causes hardening of the arteries (p181). See "The Cholesterol Myths" by Uffe Ravnskov, 2000; and "The Modern Nutritional Diseases" by Ottoboni.

A list of another 50 errors are available by e-mailing: kauffman@bee.net.

4 out of 5 stars Eat your Twinkies and be happy.......2007-07-07

Author Ettlinger takes the reader on a fascinating saga through the world of how food ingredients are made and how many of the ingredients in our food are actually not food-based at all, such as benzene, petroleum and rocks. Ettlinger gives us the origin of every Twinkie ingredient in a offbeat, wink-of-the eye way that suggests mirth instead of mean-spiritedness.
If you enjoy learning about scraps of knowledge that will impress your friends, this book is for you.
Skin Care and Cosmetic Ingredients Dictionary (Milady's Skin Care and Cosmetics Ingredients Dictionary)
Average customer rating: 4.5 out of 5 stars
  • Overpriced
  • Milady's Cosmetic Ingredients Dictionary
  • Terrific Resource
  • FANTASTIC REFERENCE
  • Not to bad
 Skin Care and Cosmetic Ingredients Dictionary (Milady's Skin Care and Cosmetics Ingredients Dictionary)
Natalia Michalun , and Varinia Michalun
Manufacturer: Milady
ProductGroup: Book
Binding: Paperback

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  1. A Consumer's Dictionary of Cosmetic Ingredients: Complete Information About the Harmful and Desirable Ingredients Found in Cosmetics and Cosmeceuticals A Consumer's Dictionary of Cosmetic Ingredients: Complete Information About the Harmful and Desirable Ingredients Found in Cosmetics and Cosmeceuticals
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ASIN: 1562536605

Book Description

The second edition of this thorough reference is an invaluable tool for assessing cosmetic products, addressing both the quality of the product and the effect it has on the skin. Since a product's ultimate purpose is to benefit the skin, it is crucial to have an understanding of how the skin works, how and why a product may or may not penetrate it, and what care individual skin types and conditions may require. It is difficult to discuss product ingredients without correlating product performance to skin function. An expanded section on skin physiology and chemical concepts enables the reader to better understand product performance through a thorough explanation of how chemicals and ingredients interact. The various skin types, conditions, and appropriate ingredients for treatments provide a quick reference to address clients' needs. This enlarged second edition contains over 2,000 ingredients including 200 new and updated entries. Expanded information on antioxidants and their stability, new discussion on aging and sensitive skin, and function of SPF and new sunblock ingredients offering full spectrum sunscreen and sunblock for both UVA and UVB rays has been added.

Customer Reviews:

2 out of 5 stars Overpriced .......2007-09-18

There was very little that I found in this book that I didn't find in other resources on the subject. It's way overpriced for what it delivers.

5 out of 5 stars Milady's Cosmetic Ingredients Dictionary.......2007-06-27

In addition to listing many standard ingredients, this book also lists botanicals which are listed by their English name with other common names listed right after. And they are cross-referenced. A very good brief review of skin physiology, function, components, structures and layers along with product penetration and testing and skin types and conditions enhance the book. Great for newbies or experienced skin care professionals.

4 out of 5 stars Terrific Resource.......2005-10-17

The beauty business is wonderful, really it is. There are only a very few players that are truely dishonest when it comes to ingredients, for instance, "renaming" common ingredients. This book will help everyone keep it straight. As a beauty and lifestyle reporter, I keep it on my desk.

5 out of 5 stars FANTASTIC REFERENCE.......2005-10-10

I am currently studying beauty therapy and this book is my lifesaver! it is great for reference, general knowledge etc!

4 out of 5 stars Not to bad.......2005-09-13

The first few chapters I would call "Skin physiology for dummies", the science is much simplified, so don't expect to learn much here. However, the glossary of cosmetic ingredients is very decent, I would definatelly buy this book as a great reference.
The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings
Average customer rating: 4.5 out of 5 stars
  • Best Basic Cookbook
  • Family Cookbook, America's Test Kitchen
  • Test Kitchen Cookbook
  • The America's Test Kitchen Family Cookbook
  • The First Word on Cooking
 The America's Test Kitchen Family Cookbook Revised Edition: Featuring More Than 1,200 Kitchen-tested Recipes, 1,500 Photographs And No-nonsense Equipment And Ingredient Ratings
Editors at America's Test Kitchen
Manufacturer: America's Test Kitchen
ProductGroup: Book
Binding: Ring-bound

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
Culinary Arts & TechniquesCulinary Arts & Techniques | Cooking, Food & Wine | Subjects | Books
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ASIN: 193361501X

Amazon.com

Over time, twin enterprises Cook's Illustrated magazine and America's Test Kitchen have published many books dedicated to providing exhaustively tested recipes--"best" versions of traditional dishes plus definitive takes on kitchen equipment and ingredients. Some series readers have complained of endlessly recycled or rejiggered recipes; others take each book at face value, finding the formulas and cooking insights good and helpful. America's Test Kitchen Family Cookbook, which calls itself a cookbook, cooking school, and kitchen reference in one, offers over 1,200 approachable recipes for a very wide range of dishes--from "weekday" fare like Creamy Rice Casserole, Cheesy Nachos with Spicy Beef, and Skillet Lasagna, to dressier recipes, including Pan-Seared Lamb Chops with Red Wine Rosemary Sauce, Roasted Trout Stuffed with Bacon and Spinach, and Chocolate Marshmallow Mousse. There are "specialty" chapters devoted to sandwiches, drinks, and slow cooker and pressure cooker dishes; a grilling section is a tutorial in itself.

Unorthodox, "better-way" approaches abound. For example, a fried chicken formula instructs the cook to wet the bird's dry coating slightly before it's applied for an extra-crunchy crust. Predictably, side bars feature equipment and ingredient evaluations, on bottled salsa, for example; "good food/bad food" photographs show readers what to aim for when producing fare like holiday cookies; and there are tips, charts, and "Cooking 101" sidebars galore. Step-by-step photos offer more direction still.

Though the majority of recipes are sound and yield tempting results, readers poring through the book will note gaffes and curiosities. The recipe for poached eggs, for example, offers the option of extra cooking for "firm yolks" (hard-boiled poached eggs, anyone?) and hamburgers receive an indentation before cooking to avoid "puffy" domed burgers, a novel problem that could, in any case, be solved by proper shaping. The addition of sugar to some savory dishes--for example, a pan sauce for steak--is misguided. Readers should also know that the book, which comes in loose-leaf form, requires some assembly, and that the pages themselves are quite thin, making them vulnerable to spills and tearing in daily kitchen use.

These things said, the book delivers solid, family-friendly dishes with enough fully orchestrated "how- to" to make even novice cooks feel secure when tackling the basics or more ambitious fare.

What's New in the Revised Editon?
First out in 2005, America's Test Kitchen Family Cookbook was praised for its recipe ease, inclusiveness, and wealth of helpful information, but was also criticized for its physical production. A loose-leaf book with its pages included separately, readers found it inconvenient to assemble and its paper impractically thin. The revised edition is printed on heavier stock, and arrives with its pages already on its rings (there are two more now, for sturdiness) with only chapter dividers to insert, a simple task.

In addition, new inside front and back covers provide information on emergency substitutions, roasting guidelines, equivalent measures, and more--and a "Light Recipes" chapter has been included. Without defining precisely what "light" means--fewer fats and carbs, or a combo?--the section offers attractive all-course recipes, such as turkey chili, veggie burgers, meat and cheese lasagna, and chocolate bundt cake. Some readers will welcome the "slimming" of familiar dishes while others will find some of the manipulations--using cornstarch to thicken the sauce in fettuccine alfredo or ricotta to add body to a reduced-fat pesto, for example--unappealing. The book, however, remains a valuable kitchen tool--and one with greater convenience and durability than before. --Arthur Boehm


Exclusive Recipe Excerpts from The America's Test Kitchen Family Cookbook (Revised Edition)


Butternut Squash Soup


Light Chicken Parmesan
Classic Apple Pie

More from America's Test Kitchen


The Best of America's Test Kitchen 2007


Cook's Illustrated
The Best 30-Minute Recipe

Book Description

Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice.

These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more.

Customer Reviews:

5 out of 5 stars Best Basic Cookbook.......2007-10-11

I have over a thousand cookbooks. I am a pretty accomplished cook with some professional experience. My wife on the other hand is potentially a great cook who is just getting acquainted with the kitchen. We both agree that this is our favorite basic cookbook. I highly recommend this book as a basic reference for any one learning how to cook. As a well experienced cook I can vouch for the quality of the recipes as tested by America's Test Kitchen. If you had to buy only one cookbook this would be the one.

5 out of 5 stars Family Cookbook, America's Test Kitchen.......2007-09-27

I have been a subscriber of Cooks Magazine for over ten years now and have never been dissapointed. I am a professional Chef and find most of their publications to be great sources. My still favorite and mostly used source is the original Julia Child Cookbook based on her TV programs of years ago but this America's Test Kitchen publication,I suspect, I will use a great deal.

4 out of 5 stars Test Kitchen Cookbook.......2007-09-26

I really like this cookbook because it has good pictures and explainations for techniques with which new cooks may be unfamiliar. Putting the pages and dividers in yourself is clear and easy. The pages are a little thinner than I would prefer for a cookbook, but I just use a clear plastic page protector that one might use for a portfolio or scrapbook to keep the page I am using clean. I highly recommend it!

5 out of 5 stars The America's Test Kitchen Family Cookbook.......2007-09-15

Amazon did an outstanding timely job getting me the cookbook. This cookbook is the very best I have ever read. I gave one to my daughter and will be ordering one for myself. Thanks.

4 out of 5 stars The First Word on Cooking.......2007-09-14

The best basic recipes ever published. All tested.

Wish they would issue update pages with more and new recipes
Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
Average customer rating: 5 out of 5 stars
  • Best book on greens
  • Great Greens Glorious Greens
  • Amazing & Simple
  • Good way to start eating luscious greens
  • Love this book!
 Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
Johnna Albi
Manufacturer: St. Martin's Griffin
ProductGroup: Book
Binding: Paperback

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ASIN: 0312141084

Book Description

The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.Recipes include:Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

Customer Reviews:

5 out of 5 stars Best book on greens.......2007-09-17

This is the best book on greens I've ever found. If you're serious about incorporating a lot of greens into your diet, then do yourself a favor and get this book. Not only does it have several great recipes for each different green, it also has an introduction to each green citing it's particular health benefits. It even lets you know not to eat particular items like beet greens too often. Amazing book.

5 out of 5 stars Great Greens Glorious Greens.......2007-06-14

This is one of my favorite cookbooks. The recipes are great. Every recipe I have tried has come out fabulous!

5 out of 5 stars Amazing & Simple .......2007-03-08

I love this book because it puts everything into context- it breaks down the nutrients of each green, the origin, how to buy it, when to buy it, how to store it and finally how to cook it. Most recipes start simple and then evolve. It's a great book for beginners and experts.

5 out of 5 stars Good way to start eating luscious greens.......2005-08-12

I have been wanting to add greens to our family diet for years but needed help learning about the individual plants and how to cook them. This book is a good primer, teaching the reader about the general character of each of the most commonly available greens, what nutritional aspects they add to the diet, their flavor, texture, and how they combine with other foods to make a better meal. Importantly, the authors provide advice about the best (and worst) ways to cook each green. The recipes are simple and tasty.

There are no pictures of completed recipes, but after trying one, the reader will probably not need pictures, simply because all the recipes end by gently tossing the ingredients. Nothing complicated here. A cookbook worth buying.

5 out of 5 stars Love this book!.......2005-08-09

It has so many recipes to choose from. This book is great. I recommend it to all of my clients.
Living Gluten-Free For Dummies (For Dummies (Health & Fitness))
Average customer rating: 4.5 out of 5 stars
  • Living Gluten free for dummies
  • Easy to read and understand
  • Simple to Read- Full of Good Info
  • Dana Korn does it again!
  • Great resource
 Living Gluten-Free For Dummies (For Dummies (Health & Fitness))
Danna Korn
Manufacturer: For Dummies
ProductGroup: Book
Binding: Paperback

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ASIN: 0471773832

Book Description

Includes 65 delicious gluten-free recipes plus tips on eating out

Find out how easy and tasty it can be to go gluten free!

If you have a wheat allergy, gluten intolerance, celiac disease, or you just want to enjoy the benefits of a diet free of wheat, barley, and rye, then this guide is for you. Author Danna Korn explains the medical problems associated with gluten and shows you step by step how to make the transition to a gluten-free lifestyle - and love it!

Discover how to

Download Description

Includes 65 delicious gluten-free recipes plus tips on eating out Find out how easy and tasty it can be to go gluten free! If you have a wheat allergy, gluten intolerance, celiac disease, or you just want to enjoy the benefits of a diet free of wheat, barley, and rye, then this guide is for you. Author Danna Korn explains the medical problems associated with gluten and shows you step by step how to make the transition to a gluten-free lifestyle - and love it! Discover how to Understand what you can and can't eat Shop and decipher food labels Cook crowd-pleasing gluten-free meals Eat gluten-free at restaurants and parties Raise happy gluten-free kids

Customer Reviews:

5 out of 5 stars Living Gluten free for dummies.......2007-09-16

My daughter was recently diagnosed with Celiac Disease. We found a lot of information on the web for this condition. I ordered this book and it was more informative than anything we found on the Celiac Disease web sights. The book is very informative and written so that the average person can understand what is being said about the disease and its complications. My daughter says that every one diagnosed with Celiac Disease or even a wheat intolerance HAS to read this book. It is that good.

5 out of 5 stars Easy to read and understand.......2007-08-31

I have enjoyed this book more than any other gluten info book. The information is easy to read and understand. I have lent it to friends and family and they all have given fave reviews as well.
The format is the same as the other Dummies books.

4 out of 5 stars Simple to Read- Full of Good Info.......2007-08-13

This is a fantastic resource. It is easy to read, humurous and chock full of important information regarding the hows and whys of adopting a gluten free diet. The book is well organized which also makes it easy to use as a quick reference.

5 out of 5 stars Dana Korn does it again!.......2007-08-08

Dana's books have been an invaluable resource to us and she's been at it again with this book! She is always SPOT ON when it comes to the ins and outs of Celiac Disease and the gluten free diet! I bought this book for a recently diagnosed friend but read it first myself. Then I bought another copy for our home because I love being able to have straight forward books like this as a resource when talking to my kids' teachers about Celiac Disease.

To the lady who's doctor told her to not worry about separate toaster's... he doesn't understand the AUTOIMMUNE implications of Celiac Disease if he's telling you not to worry about cross contamination. ANY amount of gluten can be dangerous to a Celiac, symptoms or not! We lost a family member to intestinal lymphoma because of her carelessness with the diet.

4 out of 5 stars Great resource.......2007-08-06

I am a recently diagnosed Celiac, so I am starting at square one.

This is a very informative, easy-to-read book that covers a lot of general questions. I even tried one of the recipes (gluten-free quiche) and found it to be very good.

I do think that the author is a little over the top about contamination, etc. I asked my Dr (who has a Celiac child) about using separate toasters, etc and her response was, "Some people have way too much time on their hands."
Once I got beyond the paranoia I am finding this book to be a very practical help
The Rice Diet Solution: The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
Average customer rating: 4 out of 5 stars
  • "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.
 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

GeneralGeneral | Cooking, Food & Wine | Subjects | Books
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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:

3 out of 5 stars "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.

5 out of 5 stars 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.

5 out of 5 stars 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.

5 out of 5 stars 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.

1 out of 5 stars 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!

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