Marlene Koch's Sensational Splenda Recipes: Over 375 Recipes Low in Sugar, Fat, and Calories

Book Description

With the newest addition to her Splenda library, Marlene Koch, has created the ultimate healthy low sugar cookbook. Featuring 125 brand new recipes along with all of her critically acclaimed recipes from Unbelievable Desserts with Splenda and Fantastic Food with Splenda (many with revisions and new updates), Marlene offers you 375 Sensational Recipes for every day and every occasion! From cold drinks and smoothies to hot beverages and breakfast foods to salads, vegetables and protein-packed entrees these are foods the entire family will love. Hungry for a treat? You'll find all your favorites and more from puddings and custards to frozen desserts, cookies, pies, cakes, cheesecakes, toppings and even cocktails. Even more sensational, Marlene's recipes are as easy-to-follow as they are on the waistline -- So no matter what your diet, you too can enjoy great food like Creamy Iced Coffee, Decadent Hot Chocolate, Stuffed French Toast, Minced Chicken Lettuce Wraps, Easy Re-Pickled Sweet Pickles, Lemon Meringue Pie and yes, even Strawberry Topped New York Cheesecake, because they've all been incredibly reduced in sugar, fat and calories but not in taste! This book also features: * Recipes, information and invaluable tips for cooking and baking with every type of Splenda (including the sugar-blends) * Sweet ways to cut the sugar and fantastic ways to cut the fat in all your own recipes * Up-to-date nutritional information for every recipe including Weight Watcher Point comparisons and Diabetic Exchanges

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories

Average customer rating:

What a great cook book from Splenda
Making splendid treats with splenda
Great cookbook
Marlene Koch Fantastic Food with Splenda
A Perfect Fit

Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
Marlene Koch
Manufacturer: M. Evans and Company, Inc.
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

Diabetic & Sugar-Free | Special Diet | Cooking, Food & Wine | Subjects | Books

Low Fat | Special Diet | Cooking, Food & Wine | Subjects | Books

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

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1590770218

Book Description

The first of its kind cookbook expands the uses of Splenda, proving that it is versatile enough to be used in many different recipes for all types of meals.

Customer Reviews:

What a great cook book from Splenda.......2007-04-11

This is a great cook book. I am lossing weight and needed to find a good cook book with lower calories. The food that I have made from this cook book is great. It tastes like regular food. When I bring something to a party no one can tell the diffence. I tell others that are trying to loss weight about this book. This is a must have.

Making splendid treats with splenda.......2007-01-10

A friend of mine gave me this book for Christm,as the year that it first came out. I immediately began using it. Chai tea, hot cocoa, pumpkin muffins, glazed carrots, etc. all became quick favorites. My niece came for a visit and together we would cook up recipes to test. All winners. I sent her a copy for her birthday and she was thrilled. She had asked me to send her some of the recipies, I decided that it was just easier to send her the whole book!
For me, the only negative aspect of some of the recipies is that they are way to spicy (picante). Now I just modify the amount of spices I add and all are happy with the result!

Great cookbook.......2006-12-22

I like this cookbook. I have tried the strawberry lemonade, which was great, and a cheesecake. I look forward to trying more things. It also has the weight watchers points listed which is nice.

Marlene Koch Fantastic Food with Splenda.......2006-11-06

This book has a good variety of recipes and is well organized. I also have another book using Splenda which is written by the same author. She covers the benefits of using Splenda very well. It's a great way to get rid of the empty calories in sugar without sacrificing sweet taste.

A Perfect Fit.......2006-01-05

I have been on a moderate carb diet for a few years and was experimenting with recipes that would fit with my exchange diet and carb counting. Splenda had been on the market for only a year and few people knew how to cook with it and gain good results. Enter Marlene Koch into my life. Her recipes from this book were just what the doctor ordered. There is just enough sugar to make the textures in the food work, but the carb count and fat content was "a perfect fit" for my diet needs. Not only that, but every recipe I tried tasted fantastic and this book has allowed me to return classic recipes such as three bean salad, coleslaw, gingerbread and "sugar" cookies back into my diet without guilt or ill effects. I've made many of the recipes in this book and make her "Heavenly Cheesecake" for my holiday table each year.

Thank you Marlene for all your hard work. I'm looking forward to reading and cooking from more of your books!

Herbal Vade Mecum: 800 Herbs, Spices, Essential Oils, Lipids, Etc.-Constituents, Properties, Uses, and Caution

Average customer rating:

Very useful for practitioners
A Library Necessity...
Editor, Medical Herbalism journal

Herbal Vade Mecum: 800 Herbs, Spices, Essential Oils, Lipids, Etc.-Constituents, Properties, Uses, and Caution
Gazmend Skenderi
Manufacturer: Herbacy Press
ProductGroup: Book
Binding: Paperback

General | Alternative Medicine | Health, Mind & Body | Subjects | Books

Herbal Remedies | Alternative Medicine | Health, Mind & Body | Subjects | Books

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ASIN: 0971320926
Release Date: 2004-03-25

Book Description

It is the seventh Reprint with corrections (May, 2006) of Herbal Vade Mecum (a portable book for ready reference; Lat., vade mecum = go with me), intended to serve as a quick-reference for professionals and lay people interested in properties, uses, caution (contraindications, side effects, possible interactions with drugs), and active constituents of Botanicals used mainly in Food, Pharmaceutical and Cosmetic Industries, and Family Practice. The approximately 800 Botanicals are grouped into 657 short Monographs and cover a large number of the most commonly used Herbs, Spices, Essential Oils, Resins, Balsams, Fixed Oils, Fats, and Gums, worldwide. Included are Beta Glucans and some Medicinal Mushrooms (shiitake, etc.), Bromelain, and more. Monographs are listed alphabetically (Acerola to Zedoary) according to the Common Names of the plant sources. At the end of the book there is a Therapeutic Checklist where botanicals are classified according to the organ systems and disorders (Nervous Disorders: anxiety, insomnia, etc.; Gynecologic Disorders: premenstrual and menopausal syndromes, etc.; Etc.). In the Various Effects and Uses are listed Immunomodulants, Antioxidants, Potassium and Vitamin C Supplements, and Skin Care, Cosmetic, Flavor and Fragrance Ingredients, and more. It also includes Glossary of Medical Terms, Glossary of Chemical Terms, References, and the Index (Monographs, Common Names, Latin Botanical Names, Disorders and Various Effects and Uses).

Customer Reviews:

Very useful for practitioners.......2004-03-18

The Herbal Vade Mecum is a very good materia medica for the practising herbalist. Uses are given, dosages aren't, so you need to know your plants before you use this book.
Beginners might not do all that much with it, except for the teensy little fact that they'd get solid practical sensible cautions for the listed plants instead of the usual overly theoretical overcautious ones.
Were I a beginner, I'd buy it for that alone. No pictures, but then there are lots of picture books out there.

A Library Necessity..........2004-03-10

This highly informative, attractively priced reference packs tons of information in a well-written, accurately designed collection of herbal information book. Reccommended for botanists, pharmocognicists and horticulturists (to mention a few), this book rivals industry 'greats' such as 'Tropica' and 'Exotica' (which run hundreds of dollars) AND has a much more digestible price. The design of the book makes it easy to use at your desktop or in the field. Bravo Mr. Skenderi! Someone finally got it right!

Editor, Medical Herbalism journal.......2003-12-05

An excellent quick reference for the professional herbalist. It is in the same niche as other quick reference books such as Potter's Encylcopedia or Lust's Herb book, but far superior to either, because 1) it has many more herbs 2) it has up-to-date and accurate details on plant chemistry 3) the author has mined the wealth of herbal literature in German, Italian, and French 4) it contains reasoned judgements on safety considerations lacking in the other books in its class, and 5) it accurately describes the most important actions and most important uses, in a well thought-out section, instead of giving long lists of theoretical or minor actions. I'll be using this as a textbook for my intermediate-level students at the North American Institute of Medical Herbalism. --- Paul Bergner, Editor, Medical Herbalism journal

Average customer rating:

The ultimate spice dictionary and reference
A must have kitchen reference
Great Reference
Well worth the money
Beautiful book!

Herbs & Spices: The Cook's Reference

Manufacturer: DK ADULT
ProductGroup: Book
Binding: Hardcover

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

General | Cooking, Food & Wine | Subjects | Books

Reference | Cooking, Food & Wine | Subjects | Books
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ASIN: 0789489392

Book Description

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Customer Reviews:

The ultimate spice dictionary and reference.......2007-08-31

The book is organized to make using it a dream. It is divided into three sections Herbs, Spices and Recipes.

The first two sections are organized identically; an introduction, categories/groupings of herbs or spices and a section on preparing herbs or spices. Herb groupings are Fresh and mild herbs, Sweet herbs Citrus or tart herbs, Licorice or anise herbs, Minty herbs, Oniony herbs, Bitter or astringent herbs, Pungent and spicy herbs. Spice groupings are Nutty spices, Sweet spices, Acidic and fruity spices, Citrus spices, Licorice or anise spices, Warm and earthy spices, Bitter or astringent spices, pungent spices.

Each individual herb or spice has a page that includes pictures, history, notes on flavor use how it is harvested, culinary uses, other spices/herbs it combines with. The pictures and information combine to make this a top notch reference.

Recipes section is divided into two main sub-sections Blending herbs and spices and Cooking with herbs and spices. There is also a bibliography, sources and an index.

The Recipes for herb blends is shorter than expected but nice and represent other cultures. The spice blends are from around the globe and a longer more comprehensive list there are also recipies for sauces and marinades. Both herb and spice blend Recipes include suggestions and notes on how to use them and the best food pairings.

Cooking with herbs and spices has a good range of Recipes and the author packs a lot into this small section; soups and light dishes, fish, meat (includes three chicken recipes), vegetables, pasta noodles & grains, desserts and drinks ( including ice cream, Pineapple ginger cooler, Mojito).

The bibliography gives a detailed and exhaustive list of sources should you need to do further research. The source section gives contact information on places to purchase herbs and spices it is also a long and detailed contact information many including, addresses, phone numbers, fax numbers and web sites, and e-mail if available.

If you are a beginner and want to learn more about how to use herbs and spices or if you are an experienced cook and want to expand your flavor palate this is a great reference for you.

A must have kitchen reference.......2007-08-22

This is a phenomenal addition to the world of culinary reference books. Every spice, herb, and seasoning component there is can be found in here each with clear color photos, tasting notes, and information on its history, culinary uses, buying and storing, parts of the plant used, and even harvesting tips.

I originally bought this book several years ago when I started growing my own herbs and vegetables so that I would better understand how to grow them and how to best utilize my crops. At that time, the book was very helpful by explaining how to strip, dry, or freeze herbs, how to make flavored vinegars and oils, and even how to make herb or spice butters. There's also a section on fresh and dried chili peppers that explains everything from roasting or toasting to freezing or grinding.

A few years after buying this book, I finally ventured off to culinary school, and found it to be one of my greatest tools for research papers. The back of the book also has a small recipe section for spice mixes, sauces, condiments and soups that helped me better understand the different combinations of seasonings based on regional cuisines.

I guess the only people I would not recommend this book to are those who don't have or care to have much in the line kitchen spices or the knowledge of possible food seasonings, and would much rather limit their time in the kitchen to quick family meals or semi homemade foods. If any of the above is true, there are many better books out there for you than this. Otherwise, what are you waiting for?

Great Reference.......2007-05-16

A great reference, covers suggestions on how use the herbs and spices. Wonderful pictures. I used it to help me select plants for my garden this year.

Well worth the money.......2007-03-19

I love to cook and am a Personal Chef. This book is well worth the investvent as it covers any spice I have ever heard of and then some. It is loaded with interesting tidbits about the herbs and spices and where they come from. If you enjoy cooking and learning new flavors and how to use them, try this book.

Beautiful book!.......2007-02-17

This book is a joy to look through--the photos are very clear and colorful. You can see exactly what a certain herb or spice looks like without question. Also, the herbs and spices covered in the book are placed in groups according to similar qualities such as sweet, bitter, pungent and so on. The author has included many herbs and spices from around the world as well as the ones we are most familiar with in this country. I first saw this book in our local library and checked it out and decided that I just had to have a copy! As well as being so lovely to look at and informative (the basics of how to prepare and use), there are many recipes included at the end for dishes using herbs and spices and for making seasoning mixtures. Lots of good information for herb and spice lovers.

Average customer rating:

Good, but could be better
Frankincense and Myrrh
Fascinating
This Book Tastes Good
Peppered (ahem) with interesting information

Spice: The History of a Temptation
Jack Turner
Manufacturer: Vintage
ProductGroup: Book
Binding: Paperback

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

History | Gastronomy | Cooking, Food & Wine | Subjects | Books

General | World | History | Subjects | Books
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ASIN: 0375707050
Release Date: 2005-08-09

Amazon.com

There was a time, for a handful of peppercorns, you could have someone killed. Throw in a nutmeg or two, you could probably watch. There was a time when grown men sat around and thought of nothing but black pepper. How to get it. How to get more. How to control the entire trade in pepper from point of origin to purchase. In Spice: The History of a Temptation, classics scholar Jack Turner opens up the whole story of pepper and its kind like a ripe melon. He brings the exotic scents of the East deep into the history of Western culture.

Everyone knows a little bit of the story, how the desire to control the spice trade drove Western nations deep into the heart of the Age of Discovery, the Portuguese sponsoring Da Gama's push to India; the Spanish underwriting the many attempts of Columbus to get to India another way. The Western madness for spice was just about peaking in this time, and spice would all too soon become--gasp--common, much like the afterthought condiment it is for so many today. Who thinks twice about pepper any longer?

And yet, the history is long and glorious, and the window spice throws open on Western culture yields a glorious view. Jack Turner is a skilled tour guide and story teller. He starts his narrative with the 16th century quest for spice, then loops back into three mains sections of text: Palate, Body, and Spirit. Turner has mined classic and Medieval literature for any and every possible mention of spice and demonstrates how fixated the West became from the time of Augustus in Rome through to relatively modern times. He winds his narrative through the way spice was used in the foods of the wealthy (and puts to sleep the nostrum about rotting food), as a medicine, a sex aid, and as an aromatic channel to the gods of the time and place. He ably demonstrates the constant underlying tension surrounding spice--that it was both attractive and repellent, that it represented fabulous wealth and power for some and, for others, an abhorrence of the exotic East that exists to this day.

This is not an easy story to tell. But Turner makes it appear effortless. Pull a chair close to the fire, pour a draught of spiced wine, crack open Jack Turner's Spice and you'll read your way into the wee hours of the night. --Schuyler Ingle

Book Description

A brilliant, original history of the spice trade—and the appetites that fueled it.

It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians—and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries.

Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex—and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove.
We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king’s ostentation, as a mummy’s deodorant, as the last word in haute cuisine.

Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover how spice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life.

Spice is a delight to be savored.

From the Hardcover edition.

Customer Reviews:

Good, but could be better.......2007-09-11

This is a good intro book, but it could certainly be better. The main problems with this book is that it is completely and totally Euro-centric. We have absolutely no idea what people outside of Europe did with spices or with the goods we traded them for the spices. Spices were, however, a major engine of world trade and economic growth in the 'Age of Exploration', something the author uses as a justification to study spices in general. But then the study narrows into the uses of spices in Europe, and leaves the 'big picture' of world history, except to mention the trade being responsible for the Black Death.

Towards the end, the book also becomes a little repetitive. For example, first we learn that the Romans used spices to embalm the dead, then we learn that medieval Europeans also used spices to embalm the dead. This covers two chapters, which could easily be covered in one. There are other examples of this. So, in general, it's a good book, but it could be shorter and better.

Frankincense and Myrrh .......2007-07-08

Spice: The History of a Temptation
By Jack Turner

The Spice Trade

Since the cultures of the Egyptians and Greeks, men have hunted spices. The quest for spices brought Columbus to the New World (by accident); fueled the Dutch and British East Indies Corporations and created a demand that spread to other commodities like sugar, tobacco and cotton.

In his excellent book "Spice: The History of a Temptation", Jack Turner examines the rise of the spice trade and the players in the story with generous and intensively- researched literary allusions from Pliny and Plato to Dryden and Donne. Turner doesn't sacrifice historical accuracy for accessibility, a frequent flaw in popular history.

Turner divides his work into three major sections: Palate, Body and Spirit. The role of spices (Frankincense and Myrrh) in religious ceremony; the supposed aphrodisiac power of some spices; and of course their effect on food are examined:

"Yet if the aphrodisiac reputation of spices long had the status of medical fact," he writes, "it is equally true that their appeal also relied on a heavy dose of pure superstition. For a magical reputation an outré quality is often recommendation enough, and like other aphrodisiac staples such as rhino horn and tiger penis, spices long carried the freight of Eastern mystery, rarity and a high price." (Spice: P. 198)

It's interesting to note how popular belief changed over the years. From an almost mystical obsession in the middle Ages, spices became synonymous with wealth and excess, and fell out of favor in more recent years.

Jack Turner has taken the history of the spice trade and incorporated it into the cultural history of those involved in it, which is the best kind of history.

******

Fascinating.......2007-02-18

The author offers a lively and detailed account of the role spices have played throughout history, with particular focus on medieval times. I find myself picking it up and reading whole chapters or sections at a time, as it does not require one to sit down and read straight through. Highly recommended.

This Book Tastes Good.......2006-04-07

I found this book while writing a term paper on the impact of spices. Spice: THoaT stands out among both popular and academic style books on spices with its colourful diction, its intense focus and most of all with its exhaustive research. Turner's bibliography was just as helpful as his other content. For the majority of readers, those who aren't doing research, I still recommend it heartily. Spices are absolutely fascinating, and Turner chows down on their history without using phrases like I have in the title of this review. Another strong work in the same vein is Nathaniel's Nutmeg by Giles Milton. Unlike THoaT, NN has a central story and a narrow focus, but it covers similar ground and is also a good read. I got an A on my paper, and Spice: The History of a Temptation gets an A+. Turner is thorough in his research, and deft in his presentation.

Peppered (ahem) with interesting information.......2006-02-01

This is a well written, fascinating book. Encounter figures from history, learn about cuisine and, in general, be entertained as you learn new insights. I recommend this.

Stevia Sweet Recipes: Sugar-Free-Naturally

Average customer rating:

Best Stevia Recipe Book I've seen
Not for low-carbers at all...
Tried the Banana Bread Recipe
Wonderful!
Observation of the author or HONEST NUTRITION

Stevia Sweet Recipes: Sugar-Free-Naturally
Jeffrey Goettemoeller
Manufacturer: Vital Health Publishing
ProductGroup: Book
Binding: Spiral-bound

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

General | Cooking, Food & Wine | Subjects | Books

Diabetic & Sugar-Free | Special Diet | Cooking, Food & Wine | Subjects | Books

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

Natural Foods | Cooking, Food & Wine | Subjects | Books

Accessories:

Tanita BC533 Glass Innerscan Body Composition Monitor

ASIN: 1890612138

Book Description

The author offer health-conscious readers 168 creative recipes using the herb Stevia as a sweetener. In addition to dozens of mouth-watering dessert suggestions, this book provides a tantalizing array of breakfast, main course, salad and side-dishes - all sugar-free!

Customer Reviews:

Best Stevia Recipe Book I've seen.......2007-10-06

Of the 3 Stevia cookbooks I own, this is my favorite. I would think that most people who want to use stevia, are looking for healthy too, and lower carb, not just how to replace sugar with stevia. He uses whole grains in his recipies, which are much lower on the glycemic index than their refined counter parts, making them good for diabetics and some less restrictive low carb diets. I was looking for a recipe for zucchini bread and none of the books had one, so I took his Oatmeal Banana Bread recipe and replaced the fruit with zucchini and it came out fantastic! I could do that because the basic recipe is sound. He gives a lot of info on stevia including the fact that you have to adjust it to your taste. He covers pretty much all the bases in this book, except as one person pointed out, the use of liquid stevia, other than to say that he prefers to use the powders to the liquid.

Not for low-carbers at all..........2007-10-01

Well, I was excited to get a better idea of how to use stevia more. Here is the value of the book for me: 1 cup sugar equals about 1 t. stevia extract. Hmmm. Everything in the book has flours and high-sugar fruits, or is so ridiculously simple that I already do it (ie lemonade or adding a touch of sweetness to a dressing or sauce). I adapted one pumpkin chiffon recipe fairly well, but that is all I will be making :-( I would have returned it right away but it wasn't worth it after shipping costs both ways...

Tried the Banana Bread Recipe.......2007-08-25

I've only tried one recipe so far but was amazed at the results. For this recipe I tried NuNaturals' NuStevia that really does have a less bitter taste than other forms of stevia I've tried. In the finished product I could not tell that the bread was made without sugar. I'm very excited about using this book for other recipes.

Wonderful!.......2007-08-06

This book is absolutely wonderful. I've tried 4 or 5 of the recipes, and all but one have turned out really well. The best thing about this book is that the recipes use whole-wheat and other healthy products (as opposed to other books I've seen that use the stripped all-purpose flour and other less-healthy alternatives). The book contains a good mix of recipe types--breakfasts, salads, dinners, and (the main reason I bought the book!) desserts.

If you are planning on using Stevia often, I highly recommend this book!

Observation of the author or HONEST NUTRITION.......2007-07-25

This author has a serious arithmetic deficiency resulting in sweet, SWEET, recipes. An oatmeal recipe uses 1/2 tsp of stevia extract, which at 200 times sweetness as claimed on the back cover, would be the equivalent of 100 tsp sugar. WOW! No, the 200 times is by weight, and stevia is a very light powder, but still that would be perhaps 20 times too much. The amount used for oatmeal is as much as I have used to sweeten a 3-quart pot of rhubarb. I use only sprinkles of stevia, not teaspoons.
Stevia leaf is listed as 10 to 15 times as sweeet as sugar, and extract at 150 to 300. Recipes call for three times as much leaf as extract. A tsp of extract is claimed equivalent to 1 cup of sugar, which figures out to be 48 times as sweet. Again, the difference would be partly explained by the lightness of stevia extract, with powdered leaf being somewhat heavier.
Many people use a liquid extract, not mentioned in this book, so they would need to make a guess at the equivalent amount to use.
Also not mentioned is that the most common source of stevia is the expensive packets in the grocery stores, which have a large amount of filler with a little stevia.
Not mentioned is the herbal flavor of the leaf, with a little still in the extract. This can be a problem, or an attractive new flavor. Unless covered by other strong flavors, stevia gives a different flavor.
With less stevia than called for, these recipes might be very good for people like me who are not super-sweetness addicts.

The Curry Secret: Indian Restaurant Cookery at Home (Right Way S.)

Average customer rating:

Wow, just like really good restaurant food at home
The food wasn't so good
Not so great
The best Curry book in the world - ever!
A little book with a lot of punch

The Curry Secret: Indian Restaurant Cookery at Home (Right Way S.)
Kris Dhillon
Manufacturer: Elliot Right Way Books
ProductGroup: Book
Binding: Paperback

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

General | Cooking, Food & Wine | Subjects | Books

ASIN: 0716020548

Customer Reviews:

Wow, just like really good restaurant food at home.......2007-09-22

I have been looking for a cookbook or collection of recipies that would give me an authentic restaurant taste. Athough I have enjoyed recipies from Indian homecooking they didn't satisfy my restaurant craving. This book gives easy to follow recipies that yeild excellent results. MMM I've tried most of the recipies out of this book and have been surprised and delighted that they taste just like my favorite restaurant version. My only warnings: Use ghee instead of vegetable oil and note that imperial cups used in the book are different than US cups. If you have been dissapointed by other cookbooks, you will be pleasantly surprised by this one. Try the chicken sagwala yummy could't get enough.

The food wasn't so good.......2007-07-09

It wasn't terrible but it wasn't very good either. These recipes require tweaking, but are good foundations.

Not so great.......2007-07-08

I found this book to be nothing special. There is not magic secret in this book. It is not worth the money.

The best Curry book in the world - ever!.......2007-01-20

We all enjoy a good curry, which is almost impossible to find here in Las Vegas, so making your own is the only way. Friends recommended this book and my wife has made many curries, and they have all been extremely tasty and authentic. The book explains how to make a good curry in a simple and straightforward manner and lets you in on the secret of how all the restaurants produce such good results in the UK.

A little book with a lot of punch.......2007-01-17

Want to cook dishes as served by your favourite Indian restaurant down the road? Ever wondered why your curries didn't match what you bought at the local curry house? Always wondered what their secret was? Then this book is for you.

Kris tells us the secrets behind the most popular indian dishes, as served in commercial indian restaurants. This book does not teach authentic indian home cooking, but rather authentic "western" indian restaurant cooking. (While this has diverged from what is eaten by those in India, it is now regarded as a cuisine in itself). Tips and tricks include making up generic curry sauces and masalas in bulk, freezing them and then using them to prepare a range of different dishes. These tricks are used by commercial restaurants where individual care and attention for each different dish is just not practical.

I liked this book because it delivers exactly what it claims. The curries are indeed like those you will get in many indian restaurants. What I didn't like was the lack of any pictures. Also, if you are in anyway inclined to cook authentic home cooked indian food, this is not the book for you.

4 stars.

Spice: Flavors of the Eastern Mediterranean

Average customer rating:

Spice: Flavors of the Eastern Mediterranean
Great Variety
Delightfully Different Restaurant Book. Buy It Now.
Devine
amazing book

Spice: Flavors of the Eastern Mediterranean
Ana Sortun
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

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

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ASIN: 0060792280
Release Date: 2006-05-02

Book Description

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:

Beef Shish Kabobs with Sumac Onions and Parsley Butter
Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
Crispy Lemon Chicken with Za'atar
Golden Gazpacho with Condiments
Fried Haloumi Cheese with Pear and Spiced Dates

Absolutely alive with spices and herbs, Ana Sortun's recipes will intrigue and inspire readers everywhere.

Customer Reviews:

Spice: Flavors of the Eastern Mediterranean.......2006-08-21

A very useful book for lovers of the Levantine kitchen. Recipees are very easy to execute

Great Variety.......2006-08-18

I purchased this book a few months back and I have tried out a number of the dishes with great results. My personal favorite is the Lamb Steak dish. Her descriptions of the various stages and completed dishes provide just the right amount of information for all cooking afficionados. One criticism I do have is with the authors website which she promotes as a source of some of the more difficult to obtain ingredients. I have had no luck getting a response from it when I tried to order some ingredients.

Delightfully Different Restaurant Book. Buy It Now........2006-08-13

`Spice, Flavors of the Eastern Mediterranean' by New England chef, Ana Sortum is, behind its façade of being a text on spices and herbs, is really a restaurant cookbook, but done in such an imaginative way that one immediately forgives this little subterfuge. All the recipes are from Ms. Sortum's current restaurant, Oleana or from her previous postings, before starting out on her own and almost immediately winning the James Beard award for best chef in the Northeast.

One thing which immediately impresses me about Ms. Sortum, even before reading any recipes, is that she gives ample acknowledgments to four of the leading writers on Mediterranean cuisine, Paula Wolfert, Nancy Harmon Jenkins, Clifford Wright, and Claudia Roden. She has amply repaid all her gratitude to these sages by giving us a book whereby the casual foodie can really appreciate important tastes of the Eastern Mediterranean without wading through, for example, Clifford Wright's monumental study of Mediterranean cuisine.

A second thing which impresses me early in my reading is that the author, assisted by ghost writer Nicole Chaison, cites Internet sources for important ingredients directly in the text, rather than having you flip to the back of the book. A minor note worth pointing out is that this is the first cookbook in which I have seen our beloved [...] as a source for cited foodstuffs.

A last bit of ephemera to note is that this is an exceptionally well designed book. While there are few color photographs, the warm tans and browns of the fonts, paper, and sidebars, with the old-fashioned ornamentation is the kind of care I usually see from only from Alfred A. Knopf cookbooks. Congrats to Harper Collins for the great window dressing which makes reading the book just a bit more satisfying.

By far the most interesting thing which sets this book apart from all other restaurant books I have reviewed is that the recipe chapters are organized by collections of spices, grouping together in a chapter those spices which often appear together in Eastern Mediterranean cooking. While most of these spices and herbs are pretty familiar to those of us who routinely work the French, Italian, and Spanish cuisines, there are several which are never found in Western European cooking, or in Far Eastern cooking either. The most important of these are Sumac, Aleppo pepper, Urfa, Nigella seeds, Fenugreek, Za'atar, and Jasmine.

The twelve (12) groups of three, four, five, or six flavors are divided into six spice combinations and six `herbs and other flavors. The seven (7) spice combinations are:

Cumin, coriander, and cardamom
Saffron, Ginger, and Vanilla
Sumac, Ditrus, and Fennel Seed
Allspice, Cinnamon, and Nutmeg
Aleppo Chile, Urfa, and Paprika
Poppy seeds, Nigella seeds, and Sesame seeds
Curry Powder, Turmeric, and Fenugreek

The five (5) other flavor combinations are:

Dried Mint, Oregano, and Za'atar
Fresh Parsley, Mint, Dill, and Sweet Basil
Oregano, Summer Savory, Sage, Rosemary, and Thyme
Flowers: Nasturtium, Orange Blossom, Rose, Chamomile, Lavender, and Jasmine
Nuts, Yogurt, and Cheese

The grouping that may be most familiar to us is the third, the family of `cookie spices', allspice, cinnamon, and nutmeg; however, the author does not limit herself to recipes familiar to us. Most of the recipes even in this chapter are savory rather than sweet. But even the sweet recipes are pure Eastern Mediterranean, such as baklava.

In addition to the featured spices, there are several other distinctly Eastern Mediterranean ingredients used, such as tamarind, pomegranate molasses, Grano, Yufka dough, Greek yogurt, and Basturma. Even when Ms. Sortum colors outside the lines a bit and gives us a western Mediterranean dish, the Moroccan Bisteeya, she calls for genuine ethnic makings, in this case, brik pastry (Oddly, Paula Wolfert says brik is a Tunisian and not a Moroccan dish) but the author assures us the dish can quite successfully be made with phyllo dough sheets.

Speaking of the Bisteeya recipe, this is the only case where the author (or her design and illustration team) has made a misstep. I only consider pictures in a cookbook really important when they are presented to illustrate a technique, and here, the pictures must agree perfectly with the text. Yet, where Ms Sortum calls for a pie plate in her text, the picture shows the procedure being done with a straight-sided cake pan and not a sloping sided pie dish. My biggest problem with this is that I suspect the author actually uses the cake pans when the dish is made at her restaurant.

Otherwise, the descriptions of the recipes are really superior. In fact, sometimes, as a reasonably knowledgeable amateur cook, I feel the procedures are actually just a bit too detailed, and detailed in the direction of using restaurant kitchen techniques. For example, cooked potatoes are `mashed' for potato dough in the food processor, where I believe the home cook would do just as well with their potato master or even better, and a potato ricer. To be sure, the processor is probably used because other ingredients are mixed in later, but I see no special need for the heavy-duty equipment here.

There are a few other little quirks here and there, such as the recipe for aioli that uses bland canola oil rather than the very Mediterranean olive oil (I will forgive Ms. Sortum here, because aioli is a Provincial preparation and the Larousse Gastronomique does NOT specify olive oil. The defining ingredient is the garlic. On the other side of the coin, the author gives us the great gift of lemon aioli, a very Mediterranean notion indeed!

The recipes are a great mix of main course dishes, sauces, condiments, side dishes, appetizers, and desserts. This is a great source for cooking, but its even greater pleasure starts off as a great foodie read, light, but very illuminating.

Very Highly recommended for all!

Devine.......2006-07-04

I am fortunate to have been to Oleanas three times, and watched a cooking demo performed by the author. Fabulous! You can't imagine how happy I was to have heard she had put out a cookbook too!

The layout is unique, but great and everything I have tried thus far has been very good. My fiance loves it when he sees me poking into it.

I think if I hadn't been to the demo I would be a litle leary of trying out some "new" spices. (In my house we use a lot of fresh basil and cilantro aka Italian or Mexican food, so this was a bit of a leap.) But knowing how much I loved her restaurant made it easier for me to put in an order for those harder to find ones.

I placed my order in at Christina's Spices across the street from Oleanas and have decided to purchase a total of 12 of the cookbooks with enough spices to give as part of a gift set. Some for friends weddings 6 of them for thank you gifts for some of the helpers for my own wedding.

amazing book.......2006-06-11

What an amazing, generous book. This is a text dense book that manages to be clear and informative but never boring. I had heard that the recipes were complicated, but this is not true unless you are very new to cooking or don't want to purchase a few simple spices. There are many, many great vegetarian recipes to go along with a fine and unusual variety of meat and seafood ones. I love the spice mixtures, they are perfectly balanced, immensely flavorful and come with many helpful suggestions for their use. I haven't tried to make my own string cheese - yet - but I'm grateful for the recipe. I can't recommend this book highly enough, it is one of those rare cook books that's great to read and great to work with.

Average customer rating:

Splenda Cookbook great for Diabetics
Easy to read!
LOVE IT !
Beautiful Pictures!
Splenda No calorie sweetener

Splenda Cookbook

Manufacturer: Publications International
ProductGroup: Book
Binding: Hardcover

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

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ASIN: 1412722101

Customer Reviews:

Splenda Cookbook great for Diabetics.......2007-01-16

This book has helped my wife in our struggle to prepare foods that I can have as a diabetic. I would recommend it to any family in the same situation. I now eat foods I enjoy and live a much happier life. Thanks a million.

Bill Sargent

Easy to read!.......2007-01-09

I love the clarity and the photos that come with each recipe. The Candied Popcorn is wonderful!

LOVE IT !.......2006-10-02

This is a great cook book. I hate to cook. I'm good at it, but I hate it. I want recipes that taste good, are healthy, and are easy to put together. I almost never buy cookbooks. Maybe one every 4 or 5 years. I saw this & what first struck me was how bright the pictures were. The recipes used alot of things I already keep on hand, such as ground turkey, salmon, turkey bacon, broccoli, splenda (of course), apple cider vinegar & so on. The directions are easy to follow & don't take alot of time. I especially like that with each recipe they have the nutrition info. This book lays out how many calories are in each serving, fat, protein, etc... There are not alot of recipes in this book, but what they have put in this book is very good. Its enough to get something different on your daily menu. There are a few recipes for sweet breakfast type things, although you could use these just as easily for dessert. You get recipes for pumpkin loaf, cinnamon coffee cake, blueberry corn muffins, etc... There are side dish recipes such as cucumber & onion salad, broccoli salad (I actually made the broccoli salad today. Its very good & my hubby loved it.) , orange almond salad, etc... There is a great recipe in here to make your BLTs (using turkey bacon) just a little differently using a recipe with light ranch dressing & some herbs & spices. There are lunch to dinner time recipes such as vegetarian chili, baked salmon with orange ginger sauce, chili seasoned meatloaf, etc... There are healthy desserts such as frozen raspberry ice pops, Pear Crisp, light lime cheesecake, etc... And there are also a few drinks such as Banana Raspberry Smoothie, elegant egg nog, and a hot chocolate recipe. This is definitely worth the $8. I couldn't be happier with it. Finally, a cookbook I can enjoy ! I highly recommend it.

Beautiful Pictures!.......2006-08-06

Though there aren't a lot of recipes in this cookbook, the ones that are offered are wonderful. I'm a visual person and the picutres make it so helpful. I can't wait to try everyone...and I hope it looks the same way.

Splenda No calorie sweetener.......2006-07-05

A bookful of delightful recipes! My girl friend was looking for just this sort of text. She cooks for herself and her diabetic brother and said she had searched high and low for one of these. Looks to me as though this will fill the bill May copy some of the recipes for myself. What is so appealing about the book is it offers genuinely complete recipes and does not say, "Dump in this can and that." Thanks.

The Encyclopedia of Herbs, Spices, & Flavorings

Average customer rating:

Nice book but not an Encyclopedia
Herb & Spice Heaven
Everything from Agar-Agar to Zahtar
The book I was looking for...
Everything you could imagine wanting to know about spices

The Encyclopedia of Herbs, Spices, & Flavorings
Elisabeth Lambert Ortiz
Manufacturer: DK ADULT
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: 1564580652

Customer Reviews:

Nice book but not an Encyclopedia.......2005-05-03

This is a nice book. It has a fair number of spices and herbs listed, I would say the ones most commonly used in the American kitchen. It also includes international recipes and even a chapter on Flavorings as listed in the title. Overall a good source of information and a good read. Beware however this is by no means comprehensive, there are other books out there with much more detailed information on spices and hebs, unfortunately I am still searching to find one that I used to own that desrved the title encyclopedia. When I find it I will re-post.

Herb & Spice Heaven.......2002-02-23

Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices.

If you think of the Coriander/Cilantro plant, cilantro is the herb and the seeds are known as coriander. This is why this book is so helpful as it explains the plants in detail. I didn't realize the root was also used in Thai curries. A recipe for Guacamole is included on the same two-page spread.

Elizabeth Lambert Ortiz is an authority on herbs and spices and international cuisine. She created this sourcebook in order to guide the reader to information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, coffees and just about every seasoning a modern cook needs to produce flavorful foods.

With 750 spectacular full-color photographs and 185 recipes you will learn how to create characteristic flavors that define cuisines of the world.

The Contents Include:

Growing and Harvesting Herbs
Drying and Preserving herbs
Edible Gifts

Kitchen Herbs: Chives, Dill, Angelica, Chervil, Tarragon, Borage, Tansy, Coriander/Cilantro, Lemongrass, Fennel, Hyssop, Bay, Lovage, Lemon Balm, Mint, Bee Balm, Sweet Cicely, Basil, Marjoram, Oregano, Parsley, Burnet, Rosemary, Sorrel, Sage, Savory, Thyme and Lemon Verbena.

Kitchen Spices: Galangal, Celery Seed, Annatto, Sassafras, Mustard, Chili, Paprika, Ajowan, Caraway, Spice Mixtures, Cassia, Cinnamon, Saffron, Cumin, Turmeric, Curry Powerders, Cardamom, cloves, Asafoetida, Star Anise, Juniper, Mace & Nutmeg, Nigella, Poppy Seeds, Allspice, Anise, Pepper, Sumac, Sesame Seeds,. Salt, Tamarind, Fenugreek, Vanilla and Ginger.

Flavors of the World: An absolutely amazing section on the traditional ingredients used in cultural cuisine all over the globe.

Vegetable and Fruit Flavorings
Extracts, Essences & Sweeteners
Edible Leaves & Flowers
Oils, Vinegars & Dairy Products
Sauces, Preserves & Condiments
Coffee, Tea & Spiced Drinks

Some of the recipes you might enjoy: Chiles Rellenos, Fruit Salad with Cardamom, Moroccan Preserved Lemons, Gingerbread Cookies, Rose Petal Ice Cream, Beet Salad with Walnut Oil Dressing and Roasted Red Pepper Sauce.

Did I mention how amazing this book is? If you love to cook, this is a must-have resource for your cookbook collection. It is also just pure fun to read!

Gorgeous Photography and oh, so wonderfully organized!

Books I know you will love is you enjoy this one:

The Herbfarm Cookbook by Jerry Traunfeld
How to Cook by Delia Smith
The Herbal Drugstore by Linda B. White, M.D.
Cooking A to Z by Jane Horn
Webster's New World Dictionary of Culinary Arts by Steven Labensky
The Quotable Cook by Kate Rowinski

~The Rebecca Review

Everything from Agar-Agar to Zahtar.......2001-12-31

If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one. I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:

-Introduction
-Kitchen Herbs
-Kitchen Spices
-Flavors of the World (Characteristics of the world's cuisines)
-Vegetable and Fruit Flavorings
-Extracts, Essences, and Sweeteners
-Edible Leaves and Flowers
-Oils, Vinegars, and Dairy Products
-Sauces, Preserves, and Condiments
-Coffee, Tea, and Spiced Drinks

'Nough said. Buy this book, you can't beat the price and you'll love the content! Check out the sample pages for a glimpse of what you're in for.

The book I was looking for..........2001-08-12

I brought this book home with me after a trip to England 8 years ago. Now that it is available in North America I can recommend it for anyone wanting to figure out what really grows in an herb garden. I was looking for a book to explain all the herbs I previously had only read about on the menus I was eating from. Full pages are devoted to most of the world's common herbs & spices. The digrams are exceptional for Food ID and each item includes an example recipe, handling, prep, and storage techniques. The more I have learned about cooking, the more details I have found hidden in the pictures and text. It even rivals my best coffee table books!

Everything you could imagine wanting to know about spices.......2001-06-06

For hundreds of spices familiar & unknown, the author gives you history, variations, recipes, tips, oddball facts, and beautiful color pictures. You can cook from it, you can use it as a reference, you can curl up with a cup of tea & browse in it for hours. A fantastic book.

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