Average customer rating:
- A culinary student must have
- Don't Bother Me...I'm choosing a wine.....!
- From http://www.AWineStory.com Publisher Marisa D'Vari
- Great content, sloppy editing
- Perfect Timing
|
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
Andrew Dornenburg ,
Karen Page , and
Michael Sofronski
Manufacturer: Bulfinch
ProductGroup: Book
Binding: Hardcover
 Spirits
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Wine & Winemaking
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
Food & Wine
| Wine
| Drinks & Beverages
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
All Titles
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Cooking, Food & Wine
| Qualifying Textbooks - Fall 2007
| Stores
| Books
Similar Items:
-
Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food
-
Culinary Artistry
-
Happy in the Kitchen: The Craft of Cooking, the Art of Eating
-
Working the Plate: The Art of Food Presentation
-
Windows on the World Complete Wine Course: 2007 Edition (Windows on the World Complete Wine Course)
ASIN: 0821257188 |
Book Description
The most comprehensive guide to matching food and drink ever compiled, by the James Beard Award winning author team of Karen Page and Andrew Dornenburg, with practical advice from more than seventy of America's leading pairing experts In a great meal, what you drink is just as important as what you eat.This groundbreaking food and beverage pairing reference allows food lovers to learn to think like a sommelier, and to transform every meal- breakfast, lunch, and dinner - from ordinary to extraordinary. Exceptional in its depth and scope - with over fifteen hundred entries - What to Drink with What You Eat is based on the collective wisdom of experts at dozens of America's best restaurants, including Alinea, Babbo, Bern's, Blue Hill, Chanterelle, Daniel, Emeril's, French Laundry, Frontera Grill, Inn at Little Washington, Jean Georges, Masa's, The Modern, Per Se, Rubicon, Tru, and Valentino. You'll find authoritative recommendations for stocking your cellar and kitchen with must-have beverages, from wines to waters.You'll also learn what to drink with everything from French toast to Chinese food, and what to eat with everything from Pinot Noir to green tea, to create mouthwatering matches.Follow the authors three simple Rules to Remember when making a match - or just dive into the wide-ranging listings in chapters 5 and 6. This incisive, hip writing team (Publisher's Weekly) distills history, geography, science, expert technique, and original insight to create a remarkably user-friendly and engaging reference.Lavishly illustrated with gorgeous four-color photographs, What to Drink with What You Eat is an instant classic essential to every connoisseur's bookshelf.
Customer Reviews:
A culinary student must have.......2007-05-12
I recently had to do a food and wine pairing for class. Considering i'm still in school, I had no idea what to do.After talking to a chef instructor, I decided that this book would benefit me in both school and out in the industry. I mean, it even pairs water. Yeah, this book is definately worth every cent.
Don't Bother Me...I'm choosing a wine.....!.......2007-04-18
The dust on my furniture is thickening, the phone is ringing, my dog wants a walk...Sorry, I am selecting which beverage to serve tomorrow nite with peel-and-eat shrimp...oh, what fun!! Watch out because once you open this book, it will be awhile before you rejoin the world: It's pure facination and empowerment (!) for an avid foodie who has never been quite certain of what wine to serve without groveling at the local wine shop! And it's not just about wine; there are fabulous suggestions for beer, citrus drinks, tea....
There are already excellent reviews (in my opinion) so I don't want to reinvent the wheel by raving on the photos, the organization, the pure depth of information, the perfection of this book. But if you have stopped on this page, you probably also own a dog-eared, raggedy, finger-smudged copy of "Culinary Artistry" (somewhat like mine is?) and suffice to say that while this is a much more beautiful book and may not necessarily be sitting next to your stove (although there are wonderful recipes...)you will probably refer to it as often.
Suggestion: Read the more in-depth reviews, click to order....and purchase those little anti-static dust cloths. I haven't figured out what to do about the dog yet...
From http://www.AWineStory.com Publisher Marisa D'Vari.......2007-04-09
Are you curious about what wine to order with your cheesecake? Intimidated by five-hundred page wine list at a top restaurant? Downright scared when the sommelier comes charging toward your table?
Relax. Authors Andrew Dornenburg and Karen Page have created a resource that helps even the `average Joe or Jane' understand the principles of wine and food pairing. They take the conventional, canned, old-school advice of "red wine with meat, white wine with fish" to an entirely new level, based on insights learned from their previous books on cuisine, as well as interviews with America's top, cutting-edge sommeliers.
In many ways, the format of What to Drink with What You Eat resembles a substantial wine/food pairing encyclopedia specifically designed to be quickly skimmed before heading off to a restaurant or purchasing wine for a dinner party. For example, let's say you are entertaining clients at a steakhouse, and want to sound intelligent about wine. You know red wine typically goes with red meat, but which red? Old world or new? And what are the virtues of each? By spending just five minutes with this book (and perhaps jotting down some notes) you will be able to help your guests order a Shiraz, Barbaresco, Barolo, or good old Napa Valley Cabernet Sauvignon based on the elements of the sauce and cut of meat they choose.
In a similar fashion, let's say you want to dazzle your friends and show off your new kitchen with a fabulous dinner party. Spend a few moments with this book and you will be able to pair every element of your menu with an exciting, unusual wine. No need to consult a professional wine expert, as you have this knowledge at your fingertips.
Sommeliers interviewed for this book are mostly young and more free-thinking than sommeliers of years past. They are enthusiastic about wine, regardless of it's an exciting, new world find of exceptional value, or a fine-aged Bordeaux worth hundreds of dollars. As a group, they see their mission as helping you find a good wine to accessorize your meal within your price range. And the individual quotes from sommeliers are what makes this book so fresh and appealing.
For example, Steve Beckta of Beckta Dining & Wine in Ottawa believes that as a sommelier, it is almost more important to match a wine to a person than to match the wine to the food. Curious thought! "The most important part of being a sommelier is not your ability to taste, but your ability to empathize with the person who is in front of you," he explains in the book.
How very true. In one instance, Beckta recalls three `big businessmen' sitting at a table. One wants lamb, one wants halibut, and the other guy wants scallops. They tell him they want the "perfect" wine that matches all three, dissimilar dishes. By carefully listening to the subtext of what they are telling him, Beckta realizes they are after a wine that fits into their comfort zone, not necessarily the best match. To him, that means a "big red" from Australia and as it turns out, the businessmen love it.
Sommelier Alpana Singh, formerly of Everest in Chicago (now with the Lettuce Entertainment Group) agrees that comfort is important. She likes to serve California wines on big holidays like New Year's Eve and Valentine's Day, because people who dine out only a few `special nights' a year want something they can recognize and appreciate.
If you entertain or dine out frequently, What To Drink with What You Eat is a dynamic desktop resource and wine and food pairing primer that will stimulate you to learn more about wine by further reading or classes. If you like oaky Chardonnay, for example, this book will also motivate you to try unoaked Chardonnay wines and realize the difference, especially when paired with food. Yet what works best about this book is the way you can take advantage of the authors' extensive research and with just a few minutes of skimming, come across as a credible wine expert in front of clients, colleagues, family and friends.
Great content, sloppy editing.......2007-04-06
First off, it's very wide ranging and is incredibly easy to use. All of the recommendations in this book have come from top notch chefs and sommeliers, so you know they can be trusted. You'll often find a wealth of options to choose from for different foods due to the democratic group effort behind this. You'll also get more than just wine, which is incredibly refreshing. Some snobs refuse to admit it, but there are some dishes that simply work better with other drinks. They go above simply listing "beer" and will put "lager", "wheat beer", etc., which is nice.
The book uses a system of bold print, capital letters, and asterisks to point out which drinks work particularly well, as well as other options for people who are looking to try something different. It's also nice to see a section afterwards that does the reverse and is listed by drink and then has food suggestions. Sometimes you want to build the meal around a special bottle of wine instead of vice versa. After that comes specific recommendations from some of the well known contributors to the book. It's an almost flawless book. Except....
....the book is very poorly edited and, in at least two cases, factually inaccurate. Jean-Luc Le Du is either misquoted, misinformed, or simply misspoke. The quote: "Where to find great Cabernet Sauvignon: This would be a toss-up between hillside vineyards in California and Pomerol in France." I had to do a double take...Pomerol? For Cab Sauv? Huh?
Not only that, I noticed this statement in two different parts of the book. I'm assuming M. Le Du meant to say Pauillac, as Pomerol is, of course, known for Merlot, which makes up most or all (80-100%, usually) of the wine blend there. Even if there is Cab Sauv in the blend, it's a minimal amount of the wine. I can understand misspeaking and saying Pomerol when you mean Pauillac; it happens. But how this obvious factual error ended up in the final print of the book is beyond me. Anyone that buys a Pomerol expecting a shining example of Cab Sauv will be disappointed (although they may end up with some of the world's best Merlot.)
I've also noticed another factual error concerning the retail price of a certain wine; they mention Sequoia Grove Cabernet Sauvignon as a great value wine at $10 a bottle. It actually retails for around $30-$35 a bottle, not $10.
While I have yet to find any other major errors in the text (not that I'm actively searching for them, but maybe I should), I have noticed a couple grammatical blunders; missing punctuation, spelling errors and such. It's disappointing to see easily correctable errors like this mar an otherwise fantastic book. That being said, don't let these gripes deter you from buying this excellent reference source for food and drink pairings. Clean up the grammar and factual errors and this becomes a 5 star book.
Perfect Timing.......2007-03-19
I am soon to open my First restaurant. Being a chef not only did this book help me brush up it even expanded my paring knowledge. I have also used it as a training tool with my employees and recommended it to them. I highly recommend it to anyone who enjoys food.
Book Description
How can you get a wholesome, delicious dinner on the table without spending time on long lines at the supermarket? Rachael knows how!
Her secret weapon is keeping plenty of versatile, flavorful ingredients in the cupboard, fridge, and freezer, combining these staples with just a few fresh items—never more then ten—to create delicious meals for every night of the week. In Express Lane Meals, Rachael provides her personal go-to list of must-have items—so you can do a big shop every week then simply zip through the Express Lane to make any of these 30-minute meals.
She divides the recipes into three categories: “Meals for the Exhausted,” “ Meals for the Not Too Tired,” and “Bring It On! (But, Be Gentle).” No matter which you choose you’ll learn handy tricks and shortcuts to get the most impressive-looking meals on the table in 30 minutes or less.
These are Rachael’s quickest and easiest recipes yet and a breeze to shop for—because you shouldn’t have to spend all of the time Rachael saves you in the kitchen standing in line at the grocery store!
RACHAEL RAY IS A VERY BUSY LADY . . .
And she knows you’re busy, too. But that doesn’t mean you can’t enjoy a delicious, healthy, and home-cooked meal every night of the week. Not when cooking is as simple as this!
In Express Lane Meals, Rachael Ray is back and faster than ever! With her latest batch of recipes this beloved Food Network phenomenon takes her 30-Minute Meal concept to the next level, creating recipes based on staples from a well-stocked pantry and just a few fresh items—so few you’ll never be stuck on a long grocery line again.
YUMMO!
Customer Reviews:
Rachael cooks up another classic!.......2007-09-08
The idea behind this clever cookbook is to have on hand a certain amount of basic ingredients. Then, to complete one of the recipes in the book, all you have to do is stop by the store and pick up a few items on your way home from work- thereby qualifying you to use the "express lane"- hence the title of the book.
This particular cookbook of Rachael's contains not only easy to follow recipes, but also has a wide enough variety of them that will keep you from serving the same boring meals every night- a chronic problem at my house.
All in all a good cookbook that deserves a place on everybody's bookshelf, I give it five stars. Also recommend The Sixty-Second Motivator if you have trouble sticking to a healthy diet.
Rachael Ray Express Lane Meals.......2007-07-29
Have not cooked anything from this book as of this date. I have enjoyed reading the recipes.
It's okay.........2007-07-11
I bought this book because I really like her. Unfortunately, you have no idea which recipes are good.. and which are not. The book is also not ideal for placing next to you while you cook. They should change the binding! Another minus.. no pic of what the finished product should look like. I understand it's a budget book.. but there has to be some features to make me want to buy another one.
I think I prefer browsing on Food Network... there are reviews from other cooks on whether or not it is good.
Probably will not buy any more of her books.......2007-06-29
I recently recieved this book and have found a few recipes I want to try. However, living in a small rural western town, some of the ingredients are unavailable. Not really a problem for me since I susbstutute ingredients quite often.
My biggest problem with this book at the moment is the index: totally useless. As I thumbed through the book perusing, I found a recipe entitled "Steaks with Tangy Corn Relish and Super Cheese and Scallion Smashed Spuds." A day later, I wanted to find the recipe for the corn relish...I looked in the index under "C" for corn...nope, not there. "R" for relish...not there either. Oh, I remember, it was listed with steak in the recipe...looked under "S" for steak...nope, not there either. I finally find it under "B" for beef.
Another recipe in the book included a Spicy Citrus Salsa...can't find it under Salsa or Citrus, but it is listed under "C" for Chorizo.
Maybe it would be faster to thumb through the book until I find what I'm looking for?
I want to try the recipes for the condiments - to go with other dishes I make, but I'm having a very difficult time of finding that specific recipe. When I do find the recipe, it's rather difficult to separate those specific ingredients and directions from the rest of the recipe.
I will be making good use of a highlighter in this cookbook.
Ingredients.......2007-05-09
I'm new to cooking fresh food daily and am actually starting to like it. This cookbook has been tremendously helpful in that the recipes are quick and easy and the 'to-buy' list is usually short. The portions are generally for 4 and there's only 2 of us so we always have left-overs, which freeze or reheat nicely. I'll go through the book and buy 2-3 meals worth on Monday (it's still fast, maybe not express though!) and basically be set for the week.
I wish the cookbook had a list of the recipes that use the fresh-purchase ingredients. This would make it easier to use up the fresh-purchased ingredients if not used in one recipe. I still recommend this for quick, easy, tasty meals.
Average customer rating:
- Great Information for arthritis sufferers
- Using The Book
- Great Book!
- The Type of Arthritis the Author Has Should Be Revealed!
- a miracle
|
Conquering Arthritis: What Doctors Don't Tell You Because They Don't Know: 9 Secrets I Learned the Hard Way
Barbara D. Allan
Manufacturer: Shining Prairie Flower Productions
ProductGroup: Book
Binding: Paperback
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
General
| Alternative Medicine
| Health, Mind & Body
| Subjects
| Books
Musculoskeletal Diseases
| Disorders & Diseases
| Health, Mind & Body
| Subjects
| Books
Food Allergies
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
General
| New Age
| Religion & Spirituality
| Subjects
| Books
Similar Items:
-
How to Eat Away Arthritis: Gain Relief from the Pain and Discomfort of Arthritis Through Nature's Remedies
-
The New Arthritis Breakthrough: The Only Medical Therapy Clinically Proven to Produce Long-term Improvement and Remission of RA, Lupus, Juvenile RS, Fibromyalgia, ... & Other Inflammatory Forms of Arthritis
-
Arthritis, What Exercises Work: Breakthrough Relief For The Rest Of Your Life, Even After Drugs & Surgery Have Failed
-
The Arthritis Cure, Revised and Updated: The Medical Miracle That Can Halt, Reverse, And May Even Cure Osteoarthritis
-
Rheumatoid Arthritis: The Infection Connection {Targeting and Treating the Cause of Chronic Illness}
Accessories:
-
RESPeRATE Blood Pressure Lowering Device
-
Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)
ASIN: 0971889708 |
Book Description
This book provides hard-earned, practical, detailed information that is critical for successful healing of arthritis, but that has never before been collected in one book. Without this information many people with arthritis will not get well.
The information is organized into a well-researched, easy-to-follow plan for getting well again and includes case histories of people with dramatic and lasting recoveries.
It focuses not just on coping with the symptoms of arthritis, but on correcting its underlying causes using proven alternative medicine and pain management techniques.
Anyone who is serious about healing from arthritis needs this book.
Customer Reviews:
Great Information for arthritis sufferers.......2007-09-02
This author has figured out what causes many cases of arthritis. I have osteoarthritis and have been following her recommendations for about a month now. I can already tell a difference in the way I feel. If I cheat, I can really tell the difference the next day. I recommend this book.
Using The Book.......2007-03-26
Book was very organized and as a result was clear. The format of explanation and then giving a plan of action was excellent. The only thing it needed to be a 5 Star was a little more humor.
Great Book!.......2007-03-26
A different theory at what causes arthritis, written by someone who generally cured herself. Talks a lot about food sensitivities that cause arthritis and how to figure out what your food sensitivity so you can avoid or reduce your expose thus feel better.
The Type of Arthritis the Author Has Should Be Revealed!.......2007-03-13
I think this is a good book, but unfortunately, the author's type of arthritis (allergic) is not related to rheumatoid arthritis, which is what my husband has. So, basically, I wasted my money on a book we cannot use.
a miracle.......2007-01-20
This book and the ideas expressed in it are nothing short of a miracle. I started having my first hints of RA 11 months ago. It took 3 months of rapidly developing pain in most of my joints until I was finally diagnosed. After the devastating news & realization that the heavy drugs I was on were not having much if any effect I started seeking out alternatives on the internet. That is when I ran across the food/arthritis connection & this book - Conquering Arthritis. It has been nothing short of a miracle. After the week detox I could already bend my fingers which was something I thought I would not do again, I was already convinced. The process of healing is a very long & stressful task. Identifying all my problem foods took 4 - 5 months & it seemed like I would never be able to eat a normal meal. It has been well worth it as now I have no pain from RA. This takes complete dedication & I was amazed at how much strength I had as I went though so many struggles emotionally & physically to be pain free. My motivation was thinking about a miserable future where I couldn't walk & enjoy the outdoors which made the alternative, the temporary struggles of the diet, seem like nothing. I can now make relatively normal meals again with just a few substitutions. I know that at this point I am not completely healed but I am well on my way. It has been a year since my first pains. I have come so far & feel so blessed everytime I go out to take a jog or hike. Barbara Allan has been such a blessing and an inspiration. I am so thankful for this book. I encourage anyone with any kind of arthritis to buy it. It is life changing!
Average customer rating:
- Great if you have all day to cook...
- Great gift!
- Good Menu, but Very Expensive Ingredients
- A Definite Must-Have for Expectant Moms
- you know it anyway
|
What to Expect: Eating Well When You're Expecting (What to Expect)
Heidi Murkoff , and
Sharon Mazel
Manufacturer: Workman Publishing Company
ProductGroup: Book
Binding: Paperback
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Women's Health
| Personal Health
| Health, Mind & Body
| Subjects
| Books
General
| Pregnancy & Childbirth
| Women's Health
| Personal Health
| Health, Mind & Body
| Subjects
| Books
Pregnancy
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
Family Health
| Parenting & Families
| Subjects
| Books
Teenagers
| Parenting
| Parenting & Families
| Subjects
| Books
General
| Parenting & Families
| Subjects
| Books
Bathing & Skin Care
| Categories
| Baby Products
| Aromatherapy
| Bathing Tubs & Seats
| Bathroom Safety
| Bathtub Toys
| Bubble Bath
| Foaming Soaps
| Grooming & Healthcare Kits
| Hypoallergenic Cleansers
| No-Rinse Cleansers
| Shampoo & Body Wash
| Skin Care
| Washcloths & Towels
Similar Items:
-
What to Expect When You're Expecting, Third Edition
-
The What to Expect Pregnancy Journal & Organizer
-
The Expectant Father: Facts, Tips and Advice for Dads-to-Be, Second Edition
-
What To Expect When Your Wife Is Expanding
-
What to Expect Gift Set: When You're Expecting & What to Expect the First Year, Third Edition
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
-
philosophy hope in a jar daily moisturizer
Product Features:
ASIN: 0761133267 |
Product Description
Books & DVDs Workman Publishing Announcing Eating Well When You're Expecting, providing momsto- be with a realistic approach to navigating healthily and deliciously through the nine months of pregnancyâ??at home, in the office, over the holidays, in resta
Customer Reviews:
Great if you have all day to cook..........2007-10-06
This is a recipe book, and that's it. Perfect if that's what you're looking for, but if you live in the real world and eat out from time to time there really are no good tips in here. Essentially what you get is, "cook for yourself" or "learn to punch your way out of a wet paper bag" (I choose the latter for hopefully obvious reasons). Thinking for yourself isn't overrated after all!
Great gift!.......2007-10-04
Purchased this book along with the "what to eat" publication as an early gift for a nervous mother-to-be. It was received with much appreciation by this first-time mommy who was seeking information in order to have a sucessful pregnancy and a healthy baby. A useful tool in gaining knowledge from one source rather searching thru many others. It's also something that can be appreciated as it is passed along to another mom-to-be.
Good Menu, but Very Expensive Ingredients.......2007-07-22
Buying 2 days of food using this cookbook cost over $90 in our local grocer. So while the recipes are good, we are using them in extreme moderation as many of the main ingredients are hard to come by and expensive.
A Definite Must-Have for Expectant Moms.......2007-07-22
I wish I would have had this during my first pregnancy. I had asked all of my health care professionals what I should eat and how I should take care of myself during that crucial time, but the standard reply was always, "Eat healthy and exercise." This book defines what eating healthy and taking care of yourself during pregnancy involves. It includes tips on weight gain, pre-pregnancy and postpartum nutrition, information on low carb and vegetarian diets as well as family-friendly recipes.
you know it anyway.......2007-01-15
Got this book by mistake. It is OK but there is nothing in it that you don't get at the ante netal classes. Would reccomend what to expect when your expecting instead.
Average customer rating:
- What's to eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
- Very good cookbook for those with food allergies
- Wonderful Book!
- Helpful for an Allergic Family
- BEST ALLERGY COOKBOOK!
|
What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
Linda Marienhoff Coss
Manufacturer: Plumtree Pr
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
Food Allergies
| Nutrition
| Health, Mind & Body
| Subjects
| Books
Similar Items:
-
The Parent's Guide to Food Allergies : Clear and Complete Advice from the Experts on Raising Your Food-Allergic Child
-
The Whole Foods Allergy Cookbook: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
-
Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family
-
How to Manage Your Child's Life-Threatening Food Allergies: Practical Tips for Everyday Life
-
The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar
ASIN: 0970278500 |
Book Description
If you're looking for a cookbook in which the recipes are completely free of dairy, egg and nut ingredients, easy to make, delicious, made using commonly available ingredients, written with the inexperienced cook in mind, and so good that you can serve them to the entire family and to company, then "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" is for you!
"What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" is packed with over 145 original kitchen-tested recipes for everything from a wide range of baked goods to soups and salads, main courses, side dishes and breakfast foods. You'll also find complete menus and a guide to help you determine if an ingredient is "safe" to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve.
Customer Reviews:
What's to eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook.......2007-09-11
My grand daughter is allergic to all dairy products and tree nuts. I did not know what to fix her for meals or desserts. This book really tells me all kinds of food available for anyone who are allergic to above mentioned. It is not difficult to prepare all recipes on this book . I am glad I found this cook book. Thanks to the author.
Very good cookbook for those with food allergies.......2007-05-15
This book has a ton of recipes. I've only tried a few, but they were each very good. My 2 year old son is allergic to eggs, milk and peanuts so this seemed like the perfect cookbook for us. The only problem is that he's at a very picky age right now, so most of these recipes he won't have anything to do with at this time. Some desserts and cookies are all I've made so far that he'll eat. I think as the years go by we'll get a lot more use out of this book.
Wonderful Book!.......2007-05-13
This cookbook is absolutely fantastic! It's so nice to have a cookbook that suits my daughter's dietary restrictions exactly, without having to substitute this or that. So far, I've tried only a handful of recipes, mostly cakes and cookies, but all were easy to make and delicious! Highly recommended!
Helpful for an Allergic Family.......2007-05-10
This cookbook has been helpful when looking for ideas to serve my family and guests.
BEST ALLERGY COOKBOOK!.......2007-04-12
This cookbook has made such a difference in my life! I am an allergy mom that was in desperate need to feed my son who has severe egg and peanut allergies. It is so nice to have such a variety of foods, dinner, breakfast, snack, desserts, etc that my sons can enjoy that are completely safe. And totally yummy! This Cookbook is the best out there!
Average customer rating:
- Excellent information!
- What to Eat If you Have Cancer
- Repetitious
- Please add selenium as discussed below
- Concerned Spouse
|
What to Eat if You Have Cancer
Daniella Chace ,
Maureen Keane , and
John A. Lung
Manufacturer: McGraw-Hill
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Diets
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
Cancer
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
| Subjects
| Books
General
| Self-Help
| Health, Mind & Body
| Subjects
| Books
Lung Cancer
| Cancer
| Disorders & Diseases
| Health, Mind & Body
| Subjects
| Books
General
| Cancer
| Disorders & Diseases
| Health, Mind & Body
| Subjects
| Books
General
| Health, Mind & Body
| Subjects
| Books
General
| Medicine
| Subjects
| Books
Cancer
| Oncology
| Internal Medicine
| Medicine
| Subjects
| Books
General
| Parenting & Families
| Subjects
| Books
Similar Items:
-
Beating Cancer with Nutrition
-
Cancer: 50 Essential Things to Do: Revised and Updated Edition
-
Challenge Cancer and Win! Step-By-Step Nutrition Action Plans for Your Specific Cancer
-
The What to Eat if You Have Cancer Cookbook
-
The Chemotherapy & Radiation Therapy Survival Guide (Chemotherapy and Radiation Therapy Survivor's Guide)
Accessories:
-
Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0809232618 |
Book Description
Information on choosing the best foods to help combat the disease as well as the side effects of chemical, surgical, and radiation treatments.
Customer Reviews:
Excellent information!.......2007-07-13
I first found this book at the library and liked it so much that I brought 2, one for a friend. It is one of the best books on diet and cancer I have read!! It is very helpful, especially if you are getting chemotherapy or radiation, because it tells how to deal with the side effects.
What to Eat If you Have Cancer.......2007-04-02
This is a book that I would have liked to have known about whn I started undergoing treatment for Breast cancer. Have been going through Chemo treatments since September of 2005. Has been hard to find just what I should be eating to keep my energy level up and keep me going. This is a great book.
Repetitious.......2006-04-24
I have two other books that echo much of the information in this book, so I found the entire book rather repetitious, and the other books I have are much better, more organized and more entertaining.
Please add selenium as discussed below.......2005-08-10
The cancer-fighting nutrient most proven to date is selenium. A daily supplement of 200 microgram of selenium, has been shown in a large placebo-controlled, double-blind clinical study -- the most prestigious type of scientific study of nutrients and drugs -- to cut the death rate from cancer in half.
Specifically, a large group of people who were given each day a yeast tablet enriched with 200 micrograms (mcg) of selenium had only half the number of deaths from cancer over a seven year period as a similarly large control group who were given a daily yeast tablet containing no selenium. Yeast tablets enriched with 200 mcg of selenium are readily available at pharmacies as well as health stores across the U.S. for about $5 or so for a bottle of 50 to 100 tablets -- only 10 cents or less per day -- I do.
The results of this dramatic study were published in the medical profession's own journal: The Journal of the American Medical Association. Nevertheless, most doctors pay no attention to the results. Think about that, selenium (at 10 cents per day or less) has been shown in a large clinical study to cut the death rate from cancer in half and nobody tells the public about it. Incredible! In my opinion, as a research chemist, everybody in the U.S. should take supplemental selenium every day.
Other nutrients which help prevent cancer include vitamin C, vitamin E, CoQ10, and lycopene.
Concerned Spouse.......2004-08-31
Despite its 1996 copyright this is a great resource! After reading several books on nutrition and cancer this is the one I continue to use for ongoing reference. It is not an easy read but explains thoroughly the physiology and chemistry of food components and nutrients. This is a very useful guide and far more helpful than any other resource I've read, including "Beating Cancer with Nutrition" by guru P. Quilin.
Book Description
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook.
Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal.
Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Customer Reviews:
Recommended.......2007-06-06
This is really an instructional book in 'tips' format. It's not really a collection of 'helpful hints.' To me, it resembles books such as such as Craig Claiborne's Kitchen Primer or Julia Child's Kitchen Wisdom, or even Anne Willan's The Good Cook (a much larger book).
Even if you already know how to chop an onion or peel a tomato, this book can be extremely helpful. For one tip, Peterson categorizes herbs as either watery and oily. For another, he tells you what type of pork chops should be braised rather than sauteed. His advice can be unconventional (telling you to skip the browning stage when making a stew) or middlebrow (suggesting the use of jarred mayonnaise as a starter when making homemade).
Recipes are embedded throughout, although they're so under-written as to barely qualify as recipes. This is actually beneficial, as it encourages you to develop your cooking instincts and think for yourself. That being said, I have found I wouldn't mind a bit more information when trying some of his baking recipes.
Nonetheless, this is a great book, and I wish it were written years ago.
What a cool little book!.......2007-06-01
This is a very helpful book, full of great ideas, photographs and, as stated, 484 essential tips, etc. I think any cook or chef would find this a great addition to a kitchen library. The format is also convenient - not too big, and easy to read.
Terrific!.......2007-05-13
I read a review of this book in our local newspaper and decided to give it a try. I've been anxious to learn how to cook properly and cook outside my "comfort zone". This book was just what I needed to get me started. In the short time that I have owned this book, I have turned to this book several times with excellent results.
Best in breed among cooking tip books. Buy it now!.......2007-04-22
`What's a Cook to Do?' by cooking teacher extraordinare, James Peterson is the best handbook of cooking techniques I have seen due to its excellent organization, the quality of the advice, and the great good humor of the author. This ranking includes placing it above a similar work, `Julia's Kitchen Wisdom' by the legendary Julia Child, which is no mean feat.
The book falls into a rather small niche of culinary works. It is not a `scientific' work like those from Alton Brown (`I'm Just Here for the Food') and Shirley Corriher (`Cookwise'). It is also not a formal manual of professional cooking techniques like Jacques Pepin's `Complete Techniques' or the author's own `Essentials of Cooking'. The best recent book in it's category is the issue from `Fine Cooking' magazine, `How to Break an Egg', which I liked quite a bit, but Peterson's book is better. If you are a `foodie', you will want both, but if you feel you only want one, Peterson's is the one to get.
The major reason lies in the fact that as in all of Peterson's books, he writes with the kind of good humored common sense which engenders trust in his advice, even more than his impressive resume as a chef, author, and teacher. The best symptom of this common sense is revealed when his advice is simply more accurate than that offered in `How to Break an Egg' for example. Both books correctly warn against leaving a stock in the dangerous temperature range that encourages bacterial growth. But, on two points, Peterson's advice is superior. First, he more correctly identifies the upper range of the danger zone to be 140 degrees Fahrenheit rather than `Fine Cooking's 120 degrees. Second, Peterson points out that as long as the stock is above the danger point, applying coolant is a waste of ice. The trick is to apply the cooling just as the stock reaches the danger point, in order at that time to bring it down as quickly as possible to the safe 40 degrees Fahrenheit.
Speaking of stocks, Peterson visits the old chestnut about freezing stocks in ice cube trays and storing them in the freezer. The problem with that is that to maintain a reasonably sized stockpile, you need a pretty large freezer. His solution is to have the stocks reduced to a light syrup, at about 1/15th of their original volume, then freeze the goodies in trays for making miniature ice cubes, so a teaspoon sized cube will reconstitute to more than a quarter of a cup of stock.
Like Julia Child's little book, Peterson's work has a fair share of complete recipes for those really important skills which you should really learn by heart. This includes recipes for stocks, biscuits, crepes, omelets, marinara sauce, pesto, pie and tart pastry, meringue, breaded veal cutlets, and cheese puffs. While many of these recipes may not be as complete as you may find in `Mastering the Art of French Cooking' or even Peterson's other books, they almost always bring out the essentials, and sometimes, a few surprises. In the summary of the meringue technique, for example, he points out that the best way to begin is not as one may expect (fast). The best thing to do is start slowly. And, he suggests that you will get more out of your hands before they give out if you start with your weaker hand and switch to beating with the stronger hand when that gets tired.
Peterson does repeat a few things from his `Essentials of Cooking', such as the technique for tying up a salmon steak, but I didn't see a lot of repetition. He is also not afraid of contradicting his earlier works, as when he gives advice on roasting a duck. In his `The Duck Cookbook', he gives a recipe for roasting a whole duck, but in this book, he suggests that the best tactic with duck is to disassemble it and roast its parts individually, as the fatty breasts require much different time than the leaner legs. Similarly, he points out that the best technique for roasting birds in general varies greatly by the size of the bird. It is best to brown very small birds in a saute pan first.
The finishing chapter is almost whimsical, as it is a few pages on etiquette at the restaurant dining table.
The photographs accompanying the tips are generally excellent, although they are a bit on the small size. The competition generally has none at all, so Peterson steals a march there as well.
His opening chapter on cooking tools is excellent, but it is not as complete as, for example, Alton Brown's excellent treatise on cookware, `Gear for Your Kitchen'. All his advice is sound, and very professional, especially when he recommends some serious gear such as a food mill, china cap and a drum sieve.
The only major weakness I found in the book is that it had no bibliography. There are few tools in the kitchen better than good advice about which books to go to when you want to know a particular skill. But then, the competition had no bibliography either.
Lastly, I simply found this book enjoyable to read from cover to cover. You can't beat that!
Customer Reviews:
Very old fake-scientific garbage.......2007-01-26
The guy uses his blender to break molecules and free the juice! See? One's tempted to quote forever from this laughable treatise, so funny it is, but... verbum sat sapienti. Idiots will buy anything, but you've been warned.
-------------------------------------------------
PS. OK, I can't resist -- a few quotes (capitalization preserved; in no particular order, just read the bits -- this must be enough):
"It has only been within the past two Centuries that people generally awakened to the realization ... the manner in which the body utilises the minerals and Vitamins comprising such food. ... The results ... have been almost phenomenal the World over, particularly in the area of Juice Therapy. ... Even though such fibers reach the Colon in microscopic ... take the best of what IS available and Praise the Lord for what you CAN get. ... be sure to pick the freshest ... buying your vegetables for Salads or making your Juices."
"Life as LIFE cannot be explained, so we describe enzymes as a Cosmic Energy Principle or vibration which promotes a chemical action ... cooked foods ... [do not] have the power to regenerate the atoms which furnish the life force to our body. ... surprisingly large percentage of the atoms making up the nourishment ... triturate the vegetables ... thereby splitting open the interstices of the cells of the fibers, liberating the atoms and molecules."
"I have found that the toxic sprays are retianed in the fibers ... and are not present in the fiber-free juices. ... Our Creator gave food both as nourishment and as medicine. ... just consider how much more concetnrated than the juices are the following items used as food: soy bean and soy bean flour are 870% more concentrated that carrot juice and 940% more than celery juice. Popcorn is 2100% more concentrated than carrot juice and 2300% more than celery juice. White sugar in 4200% more concentrated that carrot juice and 4600% more than celery juice. "
"When the juice is incompletely extracted from the vegetable or fruit, they are in the form of vital organic water ... their effective power is ... diminished due to the absence of the vitamins and enzymes which are left behind in the fiber and the pulp. ... pesticides and sprays ... it is FIBERS that collect these toxins. The enzymes, atoms and molecules are allergic to them. ... our Blessings have been multiplied beyond what we think we deserve, besides having the vibrations of our food raised to their highest nutritional point. It is the Hand of the Almighty God that guides us in our discoveries. We pass them on to you."
-----
I could simply retype the whole book here, but the small portions above should suffice to show you what goes one in this book. It was originally published in 1938 -- a while ago, but still, 1938 isn't 1638. The author signs his name as D. Sc., which I take to mean "doctor of science". What efin science was this half-literate impostor a doctor of? Nothing comes to mind. Anyway, it's 2007 now. There are mountains of real scientifically based health and nutrition books; written by real scientists; in standard English; based on real, verifiable, current scientific research. In other words, there is no reason whatsoever to pollute your mind with Mr Walker's rubbish. And there's never been, come to think of it.
Otoh, collectors of pseudo-scientific garbage may want to get this book for its historic and curio values. I have never seen anything quite like it; it reads like a 16-century alchemy manual.
Pure & Simple.......2006-07-02
It was suggest to me to buy this book when I purchased my first juicer. I love this book. I have read it over and over and enjoy the carrots with 1 stalk of celery juiced daily. I wish I could enjoy fresh juice during the day, but you can't juice at work! My skin, hair and overall health has improved since I started juicing. I took this one step further and bought his other book, Pure & Simple Natural Weight Control, which talks about juicing and raw foods. It give such insight of how the body digests food, and make you want to eat for nurishment. I recently read a article on raw food diet that names Mr. Walker and said he died at 118 from a accident. You won't be dissapointed with anything Mr. Walker has written.
You can be your own Doctor.......2005-05-06
This book has turned into my health bible. I have given this as a gift to many friends and family members. Use this as your guide to curing and fighting desease. You can feed your body the nutrients it needs to heal itself. I teach juicing and raw food preparation classes, this is one of the books that inspired me and I recomend it to all that attend my classes.
Fruit juices?.......2004-09-27
The title says fruit juices, but he hardly mentions them in this book! Well, i guess he preferred to eat them since they digest easier than veggies. He says enzymes can be preserved at any desired low temperature without loss, which i didn't know. He also says that the sprays and pesticides are retained in the fiber, not the juice! He says a lot of good things about raw goats milk, and apple cider vinegar. Also says that the sea & ocean are full of minerals, so you should take sea-salt, kelp, and dulse. And if you wanna eat flesh, choose fish! And take a look in the ailments list, he lists nymphomania! Great book.
Can't go Wrong..........2004-03-28
I came across this book at GNC many years ago, and it turned me onto juicing, and trying to take better care of myself.
Unlike other books that deal with juicing and raw foodism, it isn't sensational, it is basic, and the juicing recipes can be used with items at your grocery store, not at a specialty health food store.
I recommend all of Dr. Walker's books.
Book Description
FOOD ADDITIVES: A Shopper's Guide To What's Safe & What's Not reveals what food manufacturers don't want you to know about their products. It shows you how to find the truth behind deceptive food packaging. You will learn how to confidently read labels so that you will know how healthy a food really is and if it contains dangerous ingredients.
New in the 2004 edition, you will learn how to identify genetically modified produce in the grocery store.
This book classifies over 800 commonly used food additives according to safety, whether they may cause allergic reactions, and if they are Generally Recognized As Safe (GRAS) by the FDA. In just seconds, the average person can determine if the food they're buying contains dangerous substances. The book is clear, concise and easy to use.
Customer Reviews:
What the FDA says is safe, isn't necessarily what you want to eat........2007-07-03
Just like the author says, anyone who eats needs to read this book. It's a pocket-sized reference guide. Pick it up!
Excellent pocket size reference for food shopping!.......2007-06-01
Provides valuable information to you when you need it, as it is small and portable. Helps when you're looking at boxes and cans and can't decipher what's actually inside.
handy resource.........2007-04-17
this book provides a plethora of information on a variety of additives but the depth is light. that's okay. if you're very interested i think you have enough to go off and do more research. this book is worth it. very small and easy to flip through. not too many sections/chapters. try it...by the way, i found my copy at whole foods.
Education While Shopping.......2007-03-31
Learn what's in the foods you eat while you shop for groceries. This handy guide goes right along with you.
Handy pocket guide.......2007-03-15
This is a good book for very general info. Good to have with you on trips to the store. It is smaller than I thought (pocket size) and the info is good, but not in much detail. I also bought the Dying to Look GOod which is the cosmetic guide. It was bigger and a bit more informative. Worth the $5, though.
Book Description
More than a decade ago, Bob and Melinda Blanchard decided to follow their dreams, taking a risk that many of us would not chance: They uprooted themselves from the cold winters of Vermont, moved to the Caribbean island of Anguilla, opened a seaside restaurant, and settled into the beautiful rhythms of a new life on island time. The Blanchards chronicled this inspiring transformation in their book A Trip to the Beach—the story of their journey to living the life they love. Here, in Cook What You Love, Bob and Melinda extend that journey into the pleasures of the kitchen, teaching us that even if we can’t move to paradise, we can create our own little paradise wherever we are, at any time of year.
In Cook What You Love, Bob and Melinda bring food and people together in the kitchen and around the table. With simple ingredients, no-fuss instructions, and flavorful meals that can be prepared in a snap, this book celebrates the Blanchards’ knack for combining the sublime comforts of great food and great company with glimpses into their paradise.
Cook What You Love blends many of the Blanchards’ favorite recipes with anecdotes about how their love for food seeps into every part of life. Bob and Melinda’s transporting stories take you from making tortillas and salsa in the mountains of Mexico to discovering the combination of lime, coconut, and ginger in Thailand and grilling chicken and ribs at an Anguillan bike race. From Blue Cheese and Mango Bundles, Reggae Pork, and Pistachio-Crusted Goat Cheese Salad to Crunchy Coconut French Toast, Pumpkin Whoopie Pies, and Key Lime Pound Cake, every recipe merges the timeless flavors of the Blanchards’ classic New England roots with the rich influences of the Caribbean.
The delicious recipes are accompanied by expert cooking tips and, to make it easy, include prep and cooking times. Cook What You Love joins some of the Blanchards’ most celebrated restaurant recipes with their personal home-cooked favorites, creating an incredible breadth of both everyday and special-occasion dishes—all enlivened with their infectious enthusiasm for exploring new tastes, places, and friendships around the common bond of food.
Customer Reviews:
Easy, Amazing recipes.......2007-04-03
We were told before our recent trip to Anguilla, Blanchard's is simply the best! Not only did we fall in love with the island but with Blanchard's and their newly opened restaurant, Zurra. The food was amazing and each night Bob Blanchard personally greets all the guests. We purchased both this cookbook and another and yes, we have brought it all home. The recipes are easy to follow, quick and are simply delicious. You can not go wrong!
Exactly as advertised: your go-to cookbook.......2007-03-27
It's easy to love --- or envy --- Melinda and Bob Blanchard.
They have a charmed life: a restaurant on a Caribbean island so popular that people fly to Anguilla just to have dinner there, a lovely house in Vermont for summer retreats, lifestyle books that sell and sell.
But in the end, the early motto of Motown applies: "It's what's in the grooves that counts."
That is: These "simple, flavorful recipes to make again and again" --- well, do you?
We bought "Cook What You Love" because "At Blanchard's Table: A Trip to the Beach Cookbook" was very much a cookbook we turned to again and again. And not for the entertaining stories about Blanchard's Restaurant, the Blanchards' enlightened management theories and their annoyingly happy marriage --- those passages made for pleasant reading, but only once. The reason to own a cookbook is the food. And here the Blanchards shine.
Melinda Blanchard does not begin in the kindergarten --- she assumes you know your way around a kitchen and can crank out a dozen meals good enough to serve to friends. She assumes you have sharp knives and quality pans. She assumes you don't need to be told that fresh trumps frozen, that prepared foods are generally a disguised delivery system for chemicals, and warmth and friendship are essential ingredients in any dish.
As a result, Mrs. Blanchard produces stunningly straightforward recipes. You'll need fresh ingredients and a few spices. You won't need much time; nothing takes very long to make. And you won't need to stress, as dinners build around Blanchard recipes somehow seem.... relaxed.
Bonus points: great range and great editing. In about 175 pages, Melinda Blanchard not only covers hors d'oeuvres, salads, main dishes, vegetables and desserts, she presents a toothsome selection of breakfast specialties and eight recipes for kids.
I adore this book!.......2007-01-05
A friend gave me this book, and I absolutely love it. The recipes depart refreshingly from standard fare and yet remain very accessible, often by providing a twist on old favorites. Just as the title says, these are wonderful, simple recipes you'll want to make many times.
The style of the writing is warm and welcoming, a friendly reminder to slow down and savor the moment. And whose life wouldn't be improved by a little more savoring? :)
Yum Yum.......2006-11-03
This is probably the best cookbook that I have ever purchased. So far, I haven't found a recipe that wasn't great and easy to make. Unlike some complicated and unclear recipes found in cookbooks and internet sites, this book lays out clear unambigious tasks while identifying the times and ingredients to make it all happen. Recipes are simple to make and oh, so delicious! I would recommend this book to anyone from a beginner to a pro! Go ahead, buy the book for some Caribbean flavor!
Late.......2006-08-25
As i still have not received this book, which is long overdue, i can not review it!!!
Books:
- Williams-Sonoma Mastering: Cakes, Frostings & Fillings (Williams Sonoma Mastering)
- Wine Food & Friends
- Writer's Market 2007 (Writer's Market)
- A New Way to Cook
- A Table for Two: Recipes from Celebrated City Restaurants
- A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes
- Aquavit: And the New Scandinavian Cuisine
- Arabesque: A Taste of Morocco, Turkey, and Lebanon
- Baking by Flavor
- Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Books Index
Books Home
Recommended Books
- Foundations of IT Service Management: based on ITIL
- The Taste of Innocence: A Cynster Novel
- Munch by Himself
- Red on Red: Native American Literary Separatism
- The Art of Spirited Away
- The Yellow Wallpaper
- The Man of Her Dreams The Woman of His!
- Paper Doll: Lessons Learned from a Life Lived in the Headlines
- Profit Power: 101 Pointers to Give Your Business a Competitive Advantage
- International Bank Accounting Vol. 2
