Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass

Average customer rating:

An Interesting and Enjoyable Read

A Fun Way To Learn About Wine

Off Dry

Education and Entertainment

The Pleasures of Wine

Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass
Natalie MacLean
Manufacturer: Bloomsbury USA
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Bargain Books | Stores | Books
Drinks & Beverages | Cooking, Food & Wine | Bargain Books | Stores | Books
Wine & Winemaking | Wine | Drinks & Beverages | Cooking, Food & Wine | Subjects | Books
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A Hedonist in the Cellar: Adventures in Wine

Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food

Bacchus and Me: Adventures in the Wine Cellar

The Oxford Companion to Wine, 3rd Edition

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

ASIN: B000NIJ47O
Release Date: 2006-09-19

Customer Reviews:

An Interesting and Enjoyable Read.......2007-08-19

Marketing books will tell you that the way to captivate a customer for your product is to tell a story, rather than recite a bunch of dry facts. The majority of books about wine focus on facts - about the grapes, vintages, food matches, how-to's, etc., and there's certainly nothing wrong with that except for when you've read one, the others get kind of repetitive.

What is refreshing about Ms. MacLean's book is that you learn via her telling you stories, relating her various wine world experiences. Her writing style is personable and easy to read, and makes you feel like you are accompanying her on her journeys. Reading her book is sort of like listening to Forrest Gump while most other wine books are like listening to a lecture. She's also got a great sense of humor - very entertaining.

The book is similar in style to Kermit Lynch's Adventures on the Wine Route; both educate the reader via tales of wine encounters. The difference is Mr. Lynch focuses on his visits to the various producers he imports (and thus writes from the point of view of a merchant and wine lover), whereas Ms. MacLean has a broader scope of topics (and it is obvious she has a passion for wine). What they do have very much in common is a talent for making you thirsty for the subject matter. Consider them both great ambassadors for wine.

One other thing I'd like to add is I admire how the author got started in her career. She came across something that really interested her, she pursued it, and her passion is obvious. We should all find something we love so much!

A Fun Way To Learn About Wine.......2007-07-17

Through this book, Natalie MacLean has achieved something many wine writers strive for but rarely achieve. Her book is educational, yet not at all intimidating -- it's actually fun to read. Natalie covers a wide variety of topics most "average, everyday winedrinkers" are interested in knowing more about -- wine production, marketing, tasting, and sharing -- and she does so with a humorous way of poking fun at herself. Great writing style!

Off Dry.......2007-06-21

Unfortunately, much of today's wine writing is, if you'll pardon the expression, far too dry, but Natalie MacLean has managed to wrap some very informative -- even at times rather technical -- information in a wonderfully entertaining package. She also spices things up with some delightfully sensual language, not least her decidedly female perspective late in the book on opening a bottle of champagne which I'll leave for readers to discover for themselves.

Speaking of champagne, that particular chapter ("The Merry Widows of Mousse") was my favorite, both informative and lyrical, almost poetic perhaps, in its evocation of the glories of champagne and its magical journey from chalky soil east of Paris all the way to our glasses in some of life's most enjoyable and memorable moments. I can't say it better than she does at the end of that chapter:

"For some, the allure of champagne is the image of luxury and celebration; for others, it's one of life's greatest sensory delights. For me, it's the Champagne behind the champagne, a region as old as Roman conquests, as deep as the chalk fissures, as artful as the riddler's hands, and as eternal as the taste itself."

One can't evoke the meaning and joy of wine any better than this.

Education and Entertainment.......2007-04-30

This book was absolutely the best resource I've read on wine. I use the word "resource" purposely because, while Ms. MacLean has a gift for storytelling, in the end, this book is quite enlightening and educational for folks like myself that are just beginning to appreciate good wine. I've been a wine drinker for 15 years, but couldn't ever keep my interest in any particular book or magazine. However, I couldn't put this book down. I highly recommend it. I have also very much enjoyed her free newsletters.

The Pleasures of Wine.......2007-04-07

I've been a fan of Natalie MacLean's writing for years and this book does not disappoint. Natalie makes the experience of learning about wine fun and with this book shows that every glass can offer a unique and memorable experience.

Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains

Average customer rating:

Bob's Red Mill Baking Book Review
BOB'S RED MILL BAKING BOOK
Great Concept, But Many Recipes Unreliable

Bob's Red Mill Baking Book: More Than 400 Recipes Featuring Whole & Healthy Grains
John Ettinger , and Bob's Red Mill Family
Manufacturer: Running Press Book Publishers
ProductGroup: Book
Binding: Hardcover

Bread | Baking | Cooking, Food & Wine | Subjects | Books

Desserts | Baking | Cooking, Food & Wine | Subjects | Books

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books
Similar Items:

ASIN: 0762427442

Book Description

From Bob's Red Mill, the nation's leading miller of the most diverse selection of natural whole grain foods, comes this exciting collection of more than 500 wholesome baking recipes that reflect Bob's Red Mill's dedication to healthful eating. This invaluable baker's resource provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains.

Bob's Red Mill Natural Foods was founded in 1978 and has become a multimillion-dollar business with international distribution. Inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started their business with a mission to support the health and well-being of people in their community. But the demand for healthy whole grains made their small northwest business grow nationwide. Bob's Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups. The company's more than 300 products are available throughout the U.S. and Canada at all natural food and major grocery stores. Bob's Red Mill brand products may also be purchased by phone, mail order, or on the company's website.

Customer Reviews:

Bob's Red Mill Baking Book Review.......2007-07-31

Lots of information on various grains. Good recipes but not necessarily low in calorie or sugar (wanted more healthy recipes). Many recipes use items not commonly found in the pantry, most likely having to buy more than needed at a health food store. Uses the ingredient "hard white whole wheat flour" in many recipes but fails to give a description of that ingredient except in an excerpt from another recipe I happened to peruse which states it is AKA bread flour. Why not simply state "bread flour"? Will adapt many recipes to use Splenda and less white flour. Overall a good book but wish there were pictures of the finished product and the nutritional information.

BOB'S RED MILL BAKING BOOK.......2007-06-10

This was a much sought after and anticipated book for me. Not everyone has the knowledge to pass on about baking with such a variety of whole grains as BOB'S RED MILL. He has been ahead of his time for many years offering foods that are good, and good for you. I look forward to using this book both proffesionaly and at home for my family.

Great Concept, But Many Recipes Unreliable.......2007-05-28

I use a lot of Bob's Red Mill products and have baked with whole grains for more than 25 years, so I was excited when this book was published. The format is easy to use and appealing, and the directions are clear,although there are no photographs or drawings.

After a description of different kinds of flour and cereals, the book is divided into chapters on whole grain yeast breads, rolls, and sourdough; quick breads, muffins, biscuits, and scones; flatbreads, focaccia, crackers, and pizza; pies, tarts, cobblers and crisps; cookies; and cakes.

There are many ideas for using spelt, teff, quinoa, barley, buckwheat, and other less common flours, and there are quite a few gluten-free recipes, including cakes, gingerbread. and even sugar cookies. There are recipes for seven kinds of pizza dough, from yeast-free to cornmeal, and an unusual recipe for a strawberry pie that calls for baking the strawberries in a double crust. There are also many kinds of piecrust to try, ranging from sorghum and almond oat to whole wheat and barley.

The first recipe I tried was Bob's High Fiber Bread, which turned out dense and dry. I made Whole Wheat Irish Soda Bread, which was dull, dry, and heavy (I threw it out),and Gluten-free Rice Bread, a two-day project that didn't rise properly and had to be thrown out, also. Maple Pecan Muffins were very dry as were Whole Grain Bread Rings.

Here are some winners: the whole wheat pizza dough was very good, as was the Italian sausage and fontina calzone. Oatmeal pancakes were excellent, and the oatmeal muffins and orange spelt muffins were good.

It seems that often the proportions are wrong. Bob's Energy Boosters contained too much butter and didn't hold together. Five-Grain Daybreak Cookies taste great, but the recipe called for way too much butter and should have used baking powder instead of soda to prevent spreading. It made 48 very large, floppy, sticky cookies instead of the predicted 24.

I'm not ready to give up on this book, because the recipes sound so good, and every once in a while, I hit a winner. But not often enough. When I want to be sure of a success, I turn to King Arthur's Whole Grain Cookbook, The Baker's Apprentice, or Berenbaum's Bread Bible. Hodgson Mills just published a whole grains cookbook--it will be interesting to compare their book to Bob's Red Mill Baking Book.

The Bonus Years Diet: 7 Miracle Foods Including Chocolate, Red Wine, and Nuts That Can Add 6.4 Yearson Average to Your Life

Average customer rating:

bonus years diet
The Bonus Years
The Bonus Years Diet
Right on with good nutrition except for fruits and veggies

The Bonus Years Diet: 7 Miracle Foods Including Chocolate, Red Wine, and Nuts That Can Add 6.4 Yearson Average to Your Life
Ralph Felder , and Carol Colman
Manufacturer: Putnam Adult
ProductGroup: Book
Binding: Hardcover

Healthy | Special Diet | Cooking, Food & Wine | Subjects | Books

General | Nutrition | Health, Mind & Body | Subjects | Books

Healthy Living | Personal Health | Health, Mind & Body | Subjects | Books

General | Health, Mind & Body | Subjects | Books

Contemporary | General | Literature & Fiction | Subjects | Books

ASIN: 0399154329
Release Date: 2007-04-05

Book Description

Arigorous analysis of dramatic studies on therapeutic power of nutrition has led Dr. Oscar H. Franco and a team of acclaimed researchers to determine that substituting certain foods in place of the leading medical "cocktail" for preventing cardiovascular disease yields identical benefits. As reported in the British Medical Journal, they concluded that daily consumption of seven specific foods could result, on average, in an increase in total life expectancy of 6.6 years for men and 4.8 years for women.

Dr. Ralph Felder, a physician and a master-trained chef, has now taken these groundbreaking studies out of the laboratory and put them into the kitchen. Using his inspired yet easy-toprepare recipes and creative menu plans, along with a few simple lifestyle guidelines, anyone can add healthy years to his or her life, enjoy-with few restrictions-a wide range of delicious and satisfying foods, and lose weight safely and easily, while indulging in goodies like chocolate and nuts.

Customer Reviews:

bonus years diet.......2007-06-23

My daughter bought this book for me after reading about it in Oprah magazine. Dosing food like doctors dose pills. A great idea. Dr. Felder gives us menus for an entire month and that makes it so easy to follow this diet. The recipes are great. He is a chef and knows his stuff! My husband loves chocolate so his new favorite dessert is the chocolate risotto pudding. I love the stuffed french toast. I just saw Dr. Felder on tv and as he says "this is a diet we cal live with."

The Bonus Years.......2007-06-20

I own many cookbooks but this is absolutely one of my favorites. I love the healthy aspects of this book. I appreciate all of the research put into it---delicious dishes based on science, but wow do I thoroughly enjoy the recipes. Dr. Felder's Chefs hat shines through here. I love the pan-grilled salmon with frisee salad lyonnaise--excellent!! The black bean chili is delicious and the crab salad with creamy dressing is the best. Another favorite is the salmon with shanghi red sauce. What a grerat combination, a MD and Chef. No wonder this book is so good.

The Bonus Years Diet.......2007-06-08

An incredibly useful and informative book. At last something about lifestyle which makes sense and is fun at the same time. I congratulate the author for making such complex stuff so understandable.

Right on with good nutrition except for fruits and veggies.......2007-04-20

Overall this book is a wonderful picture of how one should eat. My family and I are pretty healthy eaters already but I just had my third baby and trying to loose the last few pounds. So after I saw this book in the O magazine I picked it up and loved it. I can't put it down. The recipes are so yummy. My husband loves garlic so this fits in perfectly with our lifestyle. The only thing that I would comment on is, for being a pretty new book, it sure is not up to date on the correct serving for fruits and vegetables. Back in 2004 they uped the recommended servings from 5-10 to 7-13. Big difference. I mean if you aren't eating your fruits and veggies already then going from none to 5 is a great start. But for those of us who already are eating the recommended servings this was kind of sad that that's all that the book recommended. But I still love the book and would recommend it to anyone just ad that major key factor.

Average customer rating:

Wonderful New Recipes!
i love homecook meal
The perfect gift for any red hat member
Old is New
very nice book

The Red Hat Society Cookbook
The Red Hat Society
Manufacturer: Thomas Nelson
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

International | Regional & International | Cooking, Food & Wine | Subjects | Books

ASIN: 1401602460

Book Description

"Life is short; eat dessert first," says Sue Ellen Cooper, Exalted Queen Mother of the Red Hat Society, which is the most fun phenomenon to happen to women over 50 in this century. And so this cookbook has more than 250 desserts at the beginning of a collection of more than 1,000 recipes. Red Hat editors selected the best recipes, stories, and photographs submitted by members from all over the world.

Customer Reviews:

Wonderful New Recipes!.......2007-06-07

I have so many cookbooks, that I sometimes see the same recipes over and over. This one has new and different recipes. I have already tried some, and look forward to trying many others. I love the chapter on tea time treats. It is a pretty book too! I love this one!

i love homecook meal.......2007-06-03

i am a military spouse so this book remind me of those military wife cookbook that we would combined recipes frm other spouses frm the bases we stationed at.there are so many recipes frm this book that i love n with the price i paid, its well worth it.so get one for yourself!!!!!

The perfect gift for any red hat member.......2007-02-26

Beautiful hard bound recipie book complied by red hat members well worth the money and a perfect gift for those hard to buy for red hat ladies

Old is New.......2007-02-17

These recipes are tried and true. Many of them are in my personal recipe file. What's fun is finding them in various areas of the country and reading some of the comments made by the Ladies in Red! It's a fun, easy to follow cookbook. Not too challenging, and yet the recipes rate high in flavor and appearance. A must have cookbook, especially for the beginning chef!

very nice book .......2007-02-15

the book came very fast i have been looking at the book for days i think i will have a lot of fun with this one

The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant

Average customer rating:

Great Italian Restaurant Food to Make in Your Own Kitchen!
Red Cat Cookbook
An absolute delight!
125 Recipies, But None that use Cats, Red or Otherwise

The Red Cat Cookbook: 125 Recipes from New York City's Favorite Neighborhood Restaurant
Jimmy Bradley , and Andrew Friedman
Manufacturer: Clarkson Potter
ProductGroup: Book
Binding: Hardcover

General | Cooking, Food & Wine | Subjects | Books

ASIN: 1400082811
Release Date: 2006-11-14

Book Description

Jimmy Bradley’s inviting and spirited take on food comes alive every night at The Red Cat, a convivial American restaurant that has anchored New York City’s Chelsea district since 1999. As the New York Times put it, “It’s the exceedingly rare place where unabashedly hearty preparations and ingredients meet seasonal produce and whimsical flourishes, where comfort and classicism welcome innovation without letting it run roughshod.” Now you can enjoy the charm and the food of The Red Cat in your own kitchen, with Bradley’s straightforward, thoroughly satisfying, and fun-to-read first cookbook.

In Bradley’s cuisine, the Italian-American classics of his childhood meet sensible New England accents and the creative energy of Manhattan in dishes like a pristine sauté of zucchini and toasted almonds topped with salty Pecorino Romano cheese; a surprising—and surprisingly delicious—peach and pancetta risotto; or a lusty prime New York shell steak with Yukon Gold potatoes, fennel, aïoli, and Cabernet. The techniques are basic, not fussy; the ingredients easy-to-find, not esoteric; the flavors bold, not flighty.

The Red Cat Cookbook is more than just a collection of fabulous recipes—it’s Bradley’s unique take on feeding loved ones and making guests feel at home, and it’s for everyone who wants home to be as warm and welcoming as The Red Cat.

Customer Reviews:

Great Italian Restaurant Food to Make in Your Own Kitchen!.......2007-03-26

Neighborhood restaurants are always a favorite! Warm, friendly, inviting, and great food! The Italian-American foods are delish! If you want more pesto recipes, add Mary El-Baz's "Simply Elegant and Easy Pesto" to your bookshelf. There's a fantastic pesto made with pepperoncini that's just scrumptious on roast-beef or salami sandwiches!

Red Cat Cookbook.......2007-02-22

Wonderful book, and easy to use for an average cook. Great food.

An absolute delight!.......2007-02-07

If you're not in the neighborhood to enjoy the gourmet meals at the Red Cat resaurant, this cookbook is the next best alternative. Beautiful photographs and fresh writing make it a joy to peruse. The directions are clear and encouraging to even a novice cook like me. This is the only cookbook I own that I actually read from cover to cover. Try the green beans tempura--you'll be hooked forever. And if you're in NYC, the Red Cat is worth going out of your way for.

125 Recipies, But None that use Cats, Red or Otherwise.......2006-12-05

My first thought on seeing this book was 'where ever can I find some red cats to cook?' But of course that's not what the book is about. It turns out that The Red Cat is a restaurant in Manhattan. Yet this is not a typical restaurant menu cookbook.

This is a cookbook that takes a lot of food tastes, primarily from the Eastern seaboard (think clam chowder), and Europe (think France, Italy, Germany) and presents them is a clear and easy to understand manner. Although it is not that big a book, it is abook that covers all aspects of a meal from finger foods at the start to home made ice creams at the end.

While a lot of the recipies have a down home simple aspect about them, many of them add higher end ingredients (lobster) and some very tasty sauces.

Michelin Red Guide San Francisco 2007: Bay Area and Wine Country (Michelin Red Guides)

Average customer rating:

Easy to use, but limited scope and Francocentric
Zagat is better
Useful dining guide
A Good Debut
Culinary traveler

Michelin Red Guide San Francisco 2007: Bay Area and Wine Country (Michelin Red Guides)
Michelin Travel Publications
Manufacturer: Michelin Travel Publications
ProductGroup: Book
Binding: Paperback

North America | Travel | Subjects | Books

General | Travel | Subjects | Books
Similar Items:

ASIN: 2067120840

Book Description

Michelin Guide San Francisco 2007

Customer Reviews:

Easy to use, but limited scope and Francocentric.......2007-08-13

What I like about this book is that it's very user-friendly, especially for the City itself. The reader can quickly glance through a neighborhood, and readily find the restaurants' basic price category, food category, "fanciness" (or "category" as they put it), phone number, fax, website, hours/days open, and location on a map. For those of us used to the European guides, this guide goes into far more detail than the European ones--whole paragraphs describe each restaurant and hotel.
The long descriptions, however, seem to hide the fact that this guide is very limited in scope. I feel it's a bit much to say that this is a "Bay Area" guide when only 16 pages (each describing only one or two restaurants) are devoted to the entire East Bay, for example. There are a million people living in Contra Costa County, and 1 1/2 million living in Alameda County, yet only two cities in that entire region are discussed: Oakland and Berkeley. There are also only two hotels listed in this area: the Claremont and the Washington Inn in Oakland. For areas south of San Francisco, only three hotels are mentioned, all in San Jose, and only two in Marin county: Casa Madrona and the Inn Above the Tide, both in Sausalito.
My other major beef with this guide is its Franco-centric opinions. I went to the Bistro Jeanty in Yountville based on its receiving a Michelin Star. Having lived in France for over 4 years, the food there certainly did remind me of a meal one might find in a country restaurant in the south of France. The recipes there were quite standard, however, and the quality of the ingredients nothing to write home about. No way did I find the food there as good as that of Domaine Chandon in the same town. Not only are the menu items at D.C. more unique and obviously carefully tested by trained chefs, but the quality of the ingredients at Domaine Chandon is also superior. I do not even consider the food quality of those two places to be in the same class. Other unstarred restaurants in the area which I considered to be substantially better than Bistro Jeanty include Brix, Mustards Grill, and Tra Vigne. Just because they serve California or Italian cuisine rather than French does not make them inferior.
I should also mention the guide's most famous controversy: giving Chez Pannise (California cuisine) only one star. This restaurant is widely regarded by multiple food critics as one of the best restaurants in the country. The only restaurant deemed worthy of three stars is called... hmm... French Laundry.
I hope subsequent editions broaden the scope of coverage, and also broaden the idea of what constitutes quality cuisine, since I do like the format of the guide. Good quality isn't measured by how closely the food resembles French cooking. And there are two and a half million of us living on the other side of the Bay with lots of good restaurants. "Bay Area" refers to more than the City and wine country...

Zagat is better.......2007-07-16

Always good to get another view on Bay Area restaurants, but one could argue with a lot of their ratings. And the descriptions don't help, restaurants with one star have identical descriptors to restaurants with none. What is unique that drove the ratings???

Useful dining guide.......2007-01-14

Easy to use and evaluate but there must be a limit to how many possible candidate restaurants and hotels could be visited by inspectors and hence few "discoveries" could be made. The area covered is just right for both residents and visitors to the Bay Area. South to include Paso Robles should be considered.

A Good Debut.......2007-01-11

This is a successful launch of Michelin's coverage of the San Francisco Bay Area. As can be expected from any Michelin Guide this has very useful information, including colored street maps, a comprehensive listing and commentary of major hotels and restos. I recommend this guide to visitors to the Bay Area. I would hope, though, that future editions would have more depth and insights to the region's real jewel, its high quality neighborhood restos.

Culinary traveler.......2007-01-09

There are many excellant restaurants in the Bay area. The Red Guide is the most respected guide to plan your trip. It has everything that the experienced culinary traveler expects to know.
I hope Michelin will expand these guides to the rest of the USA just like France.

Malignant Medical Myths: Why MEdical Treatment Causes 200,000 Deaths in the USA each Year, and How to Protect Yourself

Average customer rating:

malignant medical myths
Buy One for your Physician
Evidence based medicine at it's best!
Highly Recommended
A valuable book

Malignant Medical Myths: Why MEdical Treatment Causes 200,000 Deaths in the USA each Year, and How to Protect Yourself
Joel, M. Kauffman PhD
Manufacturer: Infinity Publishing
ProductGroup: Book
Binding: Paperback

Mythology & Folklore | Encyclopedias | Reference | Subjects | Books

General | Medicine | Subjects | Books

General | Reference | Medicine | Subjects | Books

Family & General Practice | Specialties | Medicine | Subjects | Books

ASIN: 0741429098

Product Description

A fearless exposé of mainstream medicines most revered dogma, Malignant Medical Myths is solidly based on trusted medical and nutritional books and journals. Americans spend $2 trillion per year on health care, about $7,000 each, yet it buys almost the poorest healthcare among developed countries, with 200,000 deaths per year from medical treatment. Find out why advice from authorities on screening tests, drugs, diet, exercise, alcohol, radiation, radon, and water fluoridation is often wrong and commercially motivated. See how clinical trials are slanted. Understand how sickness is created to sell treatments, and which government agencies support these shenanigans.

Customer Reviews:

malignant medical myths.......2007-10-05

This was exactly what I was looking for, INFORMATION and while it isn't a book for the beach, I will read and refer to it for many days,months and years. Would not part with this book.

Buy One for your Physician.......2007-06-13

One of the most remarkable examples of herd behavior among humans is their tendency to create and believe lore about medicine. Although biomedical researchers consider themselves above all this, as Kauffman shows, they are not. Without engaging in either inflated rhetoric or florid outrage, Kauffman exposes and dissects conventional wisdom in a careful selection of conditions that affect large numbers of people. Despite the occasional misstep, he puts the evidence and argument out on the table for us to see and judge. We cannot ask for more. When you are finished reading it, send it to your doctor.

Evidence based medicine at it's best!.......2007-02-26

If you care about your health, or that of those around you, this is a must read book.

This certainly isn't a book you can simply skim read. It took me a while to ponder about the impact this might have (I'm a medical student). The arguments are very well presented; he puts all the studies in front of you and analyzes them in a relevant manner.

What I consider to be a minor flaw in the book: the author sometimes concludes that certain differences in mortality are "negligible" when I don't think they are negligible. Certainly though, improvements in mortality rate are far easily attainable via fish oil, magnesium and other quality supplements.

I would love to see a new version of this book, further exploring and digging through the literature on various drugs and supplements.

Highly Recommended.......2007-01-29

You need this book. It is easy to become so engrossed in Kauffman's easy writing style that you will continue reading and lose track of time. Thumb through and stop at any place and you are guaranteed to find a wealth of information. Detractors to the best toxic-free remedies are provided rebuttals--you can learn a comprehensive approach to what and why. Let's make this required reading in medical schools! The only error I found was a typo misspelling of Antiplatelet in the Fig. 1-2 Treatment Meta-Analysis Table (p. 21). Again, this book is so loaded with useful information you will constantly refer to it. On p. 232 and again on p. 254 we read, correctly, how sunblock contributes to cancer by blocking Vitamin D formation--something that Rodale Press in their vast publishings fail to impart. Rodale Press, whom some may consider a leader in preventive health publishing, recommends sunblock to unsuspecting readers.

The hallmark of clinical observations (p2-3) over random clinical trials [RCT] is a common sense approach often missed in the medical literature and is sometimes used to discredit bonafide treatments that elicit positive results. You will learn of the class-action lawsuit against Pfizer regarding Lipitor [still want to ask you Dr. if it's right for you?](p97) and that statins cause cancer (p98).

The section on fluoridation is a must read. "How Antiflouridationists Have Weakened Their Cause," to only non-English speaking countries having the foresight to reject fluoride, to 60% US public water supplies being fluoridated--we get the good, the bad, and the ugly. As fluorides have been shown to increase cancer risks, adding them to water violated the Delaney Clause of the 1958 Amendment to the Food Drug & Cosmetic Act of 1938. So, the Delaney Clause was repealed in 1996 (p.273). Also, adding fluoride violates the EPA policy on drinking water standards (Safe Drinking Water Act) explaining why the 1990 National Toxicology Program on sodium fluoride was "revised" with findings of "clear evidence of carcinogenicity" to "equivocal" evidence. This was necessary to keep the flouridation program legal (p274).

On mammograms, benefits claim lower breast cancer mortality without providing all-cause mortality. Kauffman reminds that this is also a major fault in "major texts in gynecology and oncology" (p217). However, I was surprised to find thermography cast in such low regard, but then this is coming from the American College of Radiology, who cites a false-positive rate of 25% (p.212). Kauffman clarifies this in Addendum 1, on an entire page devoted to Thermography, in which thermography is better "able to detect breast cancer 5-8 years before mammography with vastly fewer false-positive errors" (p.327).

On anti-oxidents in red wine, Kauffman notes no evidence that moderate drinking offers worthwhile health benefits (p.142). What Kauffman calls "sudden enthusiasm for red wine in the late 1990s," reminds of a medical school course in which the professor remarked his telling the grape juice convention promoters that their product wasn't needed--that wine was preferred. No mention was made by the professor of the far superior anti-oxident capability of 1 gram of Vitamin C--in comparison.

There is absolutely no reason that this book should not sell out and go through several subsquent printings. A valuable edition to your medical library or home book-shelf.

A valuable book.......2006-10-21

In Joseph Conrad's famous novel, "Heart of Darkness," Marlowe, the narrator of the central tale travels to the Congo in search of the enigmatic and elusive Kurtz, a renowned European ivory trader who went to Africa as an idealistic "emissary of pity, and science, and progress." Marlowe finally encounters Kurtz on his deathbed, in a compound surrounded by a ruined fence, the posts of which are capped with shrunken human heads. Kurtz, having succumbed to primitive, destructive forces-- both external and internal-- utters his last words-a withering realization of truth: "The horror! The horror!"

Readers of Joel Kauffman's book "Malignant Medical Myths" should prepare themselves for an analagous journey of discovery. Not only will they learn of the specifics: that taking an aspirin a day may not make you live longer; that low carbohydrate diets are beneficial, not dangerous; that statin drugs, while effective in reducing cholesterol-an irrelevant endpoint-do little to reduce mortality-and then only in a very select population; that high blood pressure is over-treated; that the benefits of moderate alcohol use, exercise, and mammograms are exaggerated; that chelation therapy is unfairly maligned; that fears of radiation are overdone; that cancer cure rates have not changed much in the last forty years.

More important than these specifics is the totality-the picture of the medical establishment which emerges from them. That establishment, like Kurtz, is often seen as a beacon of pity, and science, and progress, but, when examined more closely, seems corrupted by greed, an aversion to truth, and a kind of tribalistic conformity; it seems to lack the structures which would provide an ethical backbone, and promote a commitment to scientific thinking. The hospital compound, with its white coats and gleaming machines is shadowed and compromised by an ominous fence of grievous errors and unpleasant truths.

The first subheading in Dr. Kauffman's introductory chapter is: "You Do Not Have To Trust Your Doctor." The reasons gradually become clear: Doctors' recommendations often rely on information which is "outdated, biased, flawed, and sometimes based on outright fraud."
Drug companies manipulate the results of clinical trials by careful selection of volunteers, by elimination of those who show initial adverse side-effects, by publishing only favourable results, by dealing only with surrogate endpoints, by failing to use placebos, and by failing to provide total mortality figures. Relative risk statistics, which are often highly misleading are used to advantage. Abstracts of medical papers, and hence press releases, may contain selective and hence misleading information. Doctors may not only rely on information given by drug company representatives; they are feted, gifted, and even paid by drug companies. Doctors on decision-making committees and panels often have conflicts of interest because of financial ties to drug companies. Doctors have great difficulty in exercising independent judgement, because conformity to current thinking, no matter how mistaken, is the safest course.

"The horror! the horror!"

We should be grateful to Dr. Kauffman for the research he has done to expose these medical myths, and reveal the corruption which initiates and maintains them. I became aware of Dr. Kauffman's work in 2005, in researching the causes of heart disease. Dr. Kauffman is a former professor of Chemistry at the University of the Sciences in Philadelphia, and (according to biographical information on the back cover) has now "turned his attention to exposing fraud in medicine."

I think everyone should read this book, but there is no doubt that many will find it troubling. At the end of Conrad's novel, Marlowe meets with Kurtz's fiancee. When she asks what Kurtz's last words were, he responds: "The last word he pronounced was - your name."
He lies, because, in the end, the truth is too difficult. (It is the "necessity" of this lie that is the "Darkness" referred to in the title.) Dr. Kauffman is a Marlowe who has the courage to tell us what really happened.

The Nutritional Yeast Cookbook: Recipes Using Red Star Vegetarian Support Formula

Average customer rating:

Great recipes!
Lots of creative recipes
Delicious and healthy
nature's miracle food
Innovative and Healthy!

The Nutritional Yeast Cookbook: Recipes Using Red Star Vegetarian Support Formula
Joanne Stepaniak
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Paperback

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Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1570670382

Book Description

For years vegetarians have been enjoying the delicious, cheesy flavor and exceptional nutritonal benefits of Red Star brand nutritional yeast flake. They are a great source of B vitamins, especially B12-essential for vegans. Nutritional yeast can be used to make wonderful substitutes for cheese sauces, sliceable cheese for cold snacks, and meltable cheese for toppings, fondues, and pizza.

Customer Reviews:

Great recipes!.......2007-03-08

I like the cookbook more than the Unchese Cookbook because it has more variety in how to use the yeast flakes. I LOVE the macaroni and cheese! I make something from this cookbook at least once a week and haven't tried anything that I didn't like. Great way for vegans to get B vitamins.

Lots of creative recipes.......2005-02-22

I love the taste of nutritional yeast so I was excited to get this cookbook. Its written by Red Star, the makers of one brand one nutritional yeast, so be prepared to see their name plastered throughout the book. The recipes in here are vegan - even in recipes like the mushroom soup where tofu sour cream is used. Its really good too. There are recipes for sauces (including cheez sauces), aioli, "pate", pesto, soups, salads, sandwiches, and pasta dishes. The popcorn recipe with the yeast flakes is a real hit in our house too. Excellent book to help get a lot more use out of the yeast flakes.

Delicious and healthy.......2004-01-30

This book is a must for all vegetarian kitchens. It has a huge variety of tasty recipes. She has sections on breakfast, breads and crackers, spreads and 'butters', dips & sauces & gravy, soups, snadwhiches, entrées, and desserts. Some of my favorite recipes include: phenomenol french toast, crock cheeze, golden yam soup, messy mikes, pasta with sweet onion and pine nuts, and the quick herb and onion focaccia.

nature's miracle food.......2002-01-07

Nutritional yeast is one of those few miraculous foods that all vegetarians/vegans have to be thankful for. First, nutritional yeast is grown off of blackstrap molasses. It is jam packed with fiber, protein, and tons of B vitamins, especially the highly debated B12. This cookbook makes it very easy for you to incoporate more nutritional yeast into your eating lifestyle. Be careful, Brewer's yeast is NOT nutritional yeast. This cookbook features recipes that are not suitable for substitution.

Innovative and Healthy!.......2001-06-12

Lots of very easy and healthy recipes for delicious "uncheese" sauces and other dishes using Red Star Nutritional yeast. This yeast is a great source of B-12 and Joanne gives lots of creative ways to enjoy it!

Average customer rating:

Self asserted Dummy
Easy to understand, complete in its coverage
Easy and logical to follow
Writing you can use
You get what you pay for

Red Wine for Dummies
Ed McCarthy , and Mary Ewing-Mulligan
Manufacturer: For Dummies
ProductGroup: Book
Binding: Paperback

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ASIN: 0764550128

Amazon.com

The authors of Wine for Dummies and White Wine for Dummies have produced a handy primer on the fundamentals of red wine. After a brief introduction to the varieties of grapes and the seven classic types of red wine, the reader (and taster!) is introduced to the world's greatest offerings, including less recognized wines from Chile and Australia. The familiar Dummies-style "Part of Tens" includes 10 wine-tasting exercises using affordable vintages.

Book Description

If you're interested in expanding your wine horizons to include the reds, such as Merlot, Pinot Noir, or Cabernet, Red Wine For Dummies will help you through the maze of red wines. Wine connoisseurs Ed McCarthy and Mary Ewing-Mulligan have tasted their way through the wine-growing regions of Northern California and France (as well as Oregon, Washington, New York, Australia, South America, and South Africa). The result of their ventures is a handy guide featuring more than 1,000 red wine recommendations, tips to help you pair red wine with food, a complete glossary of wine jargon, and a helpful wine vintage chart. You won't want to explore the world of red wine without this handy reference at your fingertips.

Customer Reviews:

Self asserted Dummy.......2005-11-30

I'm glad to see that so many people do not mind applying the term "dummy" to themselves when it comes to trying new things. Even though the black and yellow cover clashes horribly with my copies of Emmerson and Tennyson on the bookshelf, I am not ashamed. I would hope that the self-professed "snob" who wrote one off these reviews has the sense not only to use his large vocabulary with caution, but also to spell "label" properly when communicating how snobbish s/he is.

Easy to understand, complete in its coverage.......2004-12-13

As I wrote in a previous review of The Sommelier's Guide to Wine, I am just beginning my introduction to the fascinating world of wine. While the former book has been invaluable, so has this - Red Wine for Dummies.

As always, the language is very accessible and the subject material easy to understand, even when some of the more difficult or intimidating aspects of wine are discussed (such as when and why to decant, picking a wine, a guide to wine terms, etc.)

The descriptions of the grapes themselves are marvelous. For example, here is the description for a Zinfandel (yes, Zinfandel is a red grape - White Zinfandel [all apologies to those who like it] is a wine made by ruining the grape): "The Zinfandel grape gives good color to the red wines made from it, along with bramble-berry fruit flavors and aromas and a spicy character. The intensity of the wine varies according to where grapes grew and how old the vines are; some very old (80 to 100 years) vineyards make wines that are full bodied and dense with flavor. More typically, Zinfandel makes wines that are medium bodied, with succulent fruit and medium tannin." Sure there are descriptions in fancy wine magazines that are more complete, but chances are you wouldn't have the slightest idea what they're talking about.

This book also covers regions where wines are made, climates, soil, and everything that goes into producing a good red wine. It's a superb book for a beginner.

Easy and logical to follow.......2002-11-27

Liked the presentaion of the information - like most of the Dummy series, the book is well researched and useful even as a quick reference or to read through cover to cover.

Writing you can use.......2001-09-20

What a joy. This quick, fun read is well worth your time.
Wine for Dummies is like having your own personal expert with a sense of humor.
I live in Europe and applied this book to my "studies" of wine by buying bottles and tasting. The lessons in the back are fun and fantastic.
Good reading and tasting!

You get what you pay for.......2001-02-05

I must start by saying that I am a snob. I am also a lover of wines of all types. But I am NOT a "Wine Snob." I am not impressed by fancy talk, great names or, especially, high price tags. That being said, I think this book has a LOT of good information in it, but anyone who buys this book is selling themselves short, and a good many people will outgrow this volume in short order. Wine can be a "Highbrow" and intimidating subject, but that veneer has been eroding steadily over the past few decades as the Wine industry has been trying to increase its market share vis a vis beer, and the supply-side of the market has expanded exponentially. The fact is, wine is easy to enjoy and simple to understand at its basics,and the wine snobs of old have known this for quite some time. Great wines are affordable by most these days, availability is better than it has EVER been, and information about wines is practically dripping off each bottle. All of the info you need to understand the wine world is included in the "Big name" wine books these days, and it is as accessible as ever. I would recommend spending a bit more money for a new or used copy of the wine atlases of Oz Clarke or Hugh Johnson, (check online auctions)and every couple of years purchase a buying guide by the same authors. You will have much more information for the money, it will serve you longer, and you don't have to identify yourself as a "Dummy." Frankly, I think the term is relative and ought not be self applied. At any rate, you shouldn't be paying someone else to lable yourself as such, regardless of how well the moniker fits.

Red Hot Peppers/a Cookbook for the Not So Faint of Heart

Average customer rating:

Excellent cookbook, fascinating read

Red Hot Peppers/a Cookbook for the Not So Faint of Heart
Jean Andrews
Manufacturer: MacMillan Publishing Company
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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ASIN: 0025022512

Customer Reviews:

Excellent cookbook, fascinating read.......2007-08-12

This is a cookbook to read front to back. I like it so much I have given it as a gift and am replacing it after losing it while moving. Everything I tried in this book turned out very well.

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