Average customer rating:
- Not for the Easily Offended
- sex and drugs in the kitchen
- FUNNY
- Did I Need to Know?
- Kitchen Confidential audio book
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Kitchen Confidential: Adventures in the Culinary Underbelly
Anthony Bourdain
Manufacturer: Harper Perennial
ProductGroup: Book
Binding: Paperback
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
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Bone in the Throat
ASIN: 0060934913
Release Date: 2001-05-08 |
Amazon.com
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
Book Description
When Chef Anthony Bourdain wrote "Don't Eat Before You Read This" in The New Yorker, he spared no one's appetite, revealing what goes on behind the kitchen door. In Kitchen Confidential, he expanded that appetizer into a deliciously funny, delectable shocking banquet that lays out his 25 years of sex, drugs, and haute cuisine.
From his first oyster in the Gironde to the kitchen of the Rainbow Room atop Rockefeller Center, from the restaurants of Tokyo to the drug dealers of the East Village, from the mobsters to the rats, Bourdain's brilliantly written, wild-but-true tales make the belly ache with laughter.
Customer Reviews:
Not for the Easily Offended.......2007-10-16
If you like Tony's show on the Travel Channel, you will love this book. If you don't know who Bourdain is, get offended easily, don't like curse words, and like to believe that restaurant work is glamorous, you probably will not like this book at all.
As for me, I thought it was awesome.
sex and drugs in the kitchen.......2007-10-06
I thought I was going to read some "kitchen secrets" rather than "secrets" that occurred in the kitchen.If I wanted to read about how a drug addict became famous, there are a lot more autobiographies I'd rather read about. Bourdain's arrogant behaviour and kitchen antics didn't impress me. The message I got was in order to be a successful chef, you have to use obscene language, have loose morals and do drugs. I'm a chef instructor in a culinary arts school in Europe.....is this what I'm supposed to be like to inspire my students????
FUNNY.......2007-10-02
I would have never thought to pick up this book... I actually would have never thought he took writing serious enough to write a book! On TV, I love his style... his crass personality... and how his humility shines through when you least expect it! This book is the exact same way! My co worker let me read it and I have not been able to put it down. Classically written ... personal and professional about the business without being all over the place... 5 STARS!
Did I Need to Know?.......2007-10-01
Now that Bourdain is featured on TV, this book will probably get a new life. A mind-blowing look at life in the restaurant kitchen - crazier than we could have ever imagined. Lots of really good insight. Anybody thinking of following the culinary profession must read it.
Kitchen Confidential audio book.......2007-09-27
Loved this raunchy rip of a tour through the world of (upscale) restaurant meal creation. And what a view it is of the unique characters who wield chef's knives! Bourdain is a great writer as well as obviously a superior/successful chef, and to top it off, his baritone voice is perfect for the audio format....great inflection, drama, humor.
Book Description
In the tradition of Chronicle Book's best-selling Mexicolor and Mexicasa, Mexicocina showcases over forty kitchens throughout Mexico. Melba Levick's stunning photographs and Betsy McNair's informative text and exciting recipes reveal the blend of native tradition, Old World ornamentation, and contemporary innovation that is the Mexican kitchen.
Mexicocina takes you behind the doors of private homes, museums, resorts, and cooking schools for an insider's tour of the kitchens of Mexico. Awash in bright colors and bold designs, each kitchen features traditional Mexican artistry flavored with the owners' distinctive style. Here, stainless steel meets colorful talavera tile, and the humble comal grill is as essential as a sleek appliance. Priceless collections of ceramics sit side-by-side with everyday dishware. And San Pasqual Bail n, the patron saint of cooks and kitchens, blesses every last handmade copper kettle, clay pot, and wooden spoon.
Inspiration abounds in these kitchens. Whether you're decorating a kitchen, planning a trip, or just dreaming of the rich aroma of caf de olla, Mexicocina takes you into the heart of the Mexican home, la cocina. And Mexicocina tantalizes more than just the eyes, featuring mouth-watering recipes for innovative Mexican dishes, from guacamole with fresh fruit to chile-scented chocolate truffles.
Customer Reviews:
Richly hued kitchens and cheerful decoraction.......2007-10-06
If you have a Spanish style home, or are merely interested in decoration, this is simply a wonderful book. The kitchens are all brilliant with color and festive with decoration. Lots of tile, alcoves, and sunny spaces captivate the eye. This is happy book, and full of inspiring ideas.
Another beautiful book in this great series.......2007-08-11
I'm addicted to Mexican style, colors, and design aesthetics. This newest book in the "Mexi-" series focuses entirely on kitchens. The photos are profuse with color, light, and (if you love this stuff the way I do) decorating ideas!
As a bonus, if you own all the books in this series (Mexicolor, Mexicasa, In a Mexican Garden, and Mexicocina), they themselves become a terrific Mexican-style design accent placed together on your bookshelf. :-)
Wonderfully Informative, 'Ole!.......2007-04-05
I ordered Mexicocina because I was looking for decorating ideas for my kitchen. But, I found so much more! This book is not only equipped with beautiful Mexican kitchens, but also the history behind the kitchens, and tasty recipes. Me and my husband's favorite country to visit is Mexico. This book gave us some great information on bed and breakfasts in different areas of Mexico.
This is a great coffee table book too!
Thank you,
Adrianna
A Functional Coffee Table Book !.......2007-01-11
My husband and I are building a new home in Mexico and wanted to make sure we kept it as authentic as possible, thus the book orders. This particular book is filled with spectacular photos of Mexican kitchens ranging from the most spectacular to the more common. Each page is filled with building ideas as well as decorating inspirations. Who would have thought of collecting beautifully carved wooden spoons for a wall display ! The authors include much narrative explaining background of the kitchens and various decorations/selections, as well as history. Everyone will enjoy the brilliant colors and artwork as each page is turned.
A Fascinating Tour of the Kitchens of Mexico.......2007-01-10
The pictures are glorious and the text is very well written, concise and informative. I have travelled to many of these kitchens with Betsy McNair and it's like taking the tour all over again. There's no better guide to Mexico than Ms. McNair. She really knows the history and the people. If you can't go with her in person then the book is the next best thing.
Book Description
Is it still possible to believe in miracles in our modern world? After surviving a life-threatening bout with breast cancer, Sandy Johnson, author of the critically acclaimed The Book of Elders, undertook a personal quest to find out. She sought out the most powerful, authentic spiritual healers across the globe and allowed them access to her own body and heart, to find out who truly had the power to heal and who dealt simply in illusion. Through her own experience and countless interviews with fellow patients, the author provides a glimpse into this world. Among the astounding healers she encountered on her journey: -A 48-year-old furniture maker who can cure the flu over the phone -An En-glishman whose fingers radiate pink light during healing sessions -A Brazilian who, with no anesthesia and an unsterilized knife, has cured patients of cancer, blindness, arthritis, and brain tumors -A musician who can mend broken bones and heal spinal problems
Customer Reviews:
A HEALING POTPOURRI.......2007-08-30
Johnson has accumulated a number of fascinating stories regarding healers whose patients are actually healed. Their modalities are pretty far out, but who is to say that God must be stereotyped? I enjoyed all of the stories and having once been a program director for a holistic health center, I can attest that there is plausibility in all of these stories. Over the years and from my experiences and research, a healer is only a conduit. The patient actually heals him/her self. It is written: "It is done unto you as you believe." If the modality of healing is accepted by the patient, then the patient is healed. If the sickness re-occurs, then doubt and fear was allowed to come in. It is not the healer who failed, it is the lack of acceptance. The traditional medical modalities are rife with physicians who tell a patient they have only so many months, years to live and this is in effect, condemning the patient to death if the patient accepts the verdict. Medical schools have no idea about true healings. Pharmaceuticals are not the answer. Bettye Johnson, award-winning author, Secrets of the Magdalene Scrolls.
interesting but limited.......2007-04-19
I am glad that Sandy Johnson wrote this book. It is engaging, interesting reading. But it is a bit thin, which is frustrating. It would be a better book if she had gone into more depth about each healer. Nevertheless, I am glad she has written what she has. The more information about extraordinary people like these, the better.
Very inspirational book!.......2003-09-13
This book left me with a wonderful feeling, and opened my mind to some of the real healings that are possible if we only seek them out.
A behind the scenes look into the world of healers.......2003-07-20
I just about gulped down Sandy Johnson's latest book, "The Brasilian Healer with the Kitchen Knife". I couldn't put it down once I'd opened the covers. Clearly the author made an amazing internal and external journey in order to write the book. She gives the reader a "behind the scenes" look into the world of healing and healers. Any skeptic who reads the book may well question his/her belief system, yet the writer was even handed in covering the subject.
Fascinating Profiles of Sixteen Holistic Healers.......2003-07-12
Sandy Johnson describes her magical journey around the world to meet and be treated by a variety of holistic healers in THE BRAZILIAN HEALER WITH THE KITCHEN KNIFE. Disillusioned to discover that traditional medical doctors offered only the vaguest assurances that her breast cancer would probably not recur, Johnson felt inspired to seek out healers who consider all aspects of an individual (not just the physical) when they heal. Beginning with tips Johnson received from the Native Americans she'd interviewed for her previous book, Johnson discovered a wonderfully diverse group of healers working with shamanic soul retrieval, alchemy, intuition, yoga, Kahuna, Australian Aboriginal, chiropractic, water, musical, and psychic surgery methods.
THE BRAZILIAN HEALER WITH THE KITCHEN KNIFE is so fascinating and well-written that I found it impossible to set down, as Johnson devoted a chapter to each of sixteen gifted healers. Here are healers who can see inside peoples' physical and energy bodies with ease -- at times performing miraculous healings. Photos are shown of most of the healers, including one woman healer who comes out of her healing trances to find gold-like metal flakes on her body, an Aboriginal man who works with "love, light, crystals, and energy," and men who remove cancerous lumps and cataracts from their patients -- often with nothing more than a kitchen knife.
Johnson's open-minded skepticism is refreshing; even as she feels certain she's gone "down the rabbit hole," she retains her journalistic common sense and composure to ask these healers how they heal. The healers Sandy Johnson visited include: Sandra Ingerman, Katie Engelhart, Howard Wills, Vianna Stibal, Virginia Ellen, Milton Trager, Gary Brownlee, Auntie Margaret, Warren Barigian, Gerry Bostock, Dr. Ruth Ziemba, Peter Maxwel, Rubens Faria, and John of God.
Whether you are considering enlisting aid from a holistic healer, or are just curious to read stories that prove truth is stranger than fiction -- THE BRAZILIAN HEALER WITH THE KITCHEN KNIFE will satisfy and delight. I give this book my highest recommendation.
Book Description
Includes unique and luxurious recipes for fruit, nut, spice, coffee, and cream liqueurs, plus flavored brandies, rums, and vodkas.
Customer Reviews:
A year later and I still think this book is fantastic!.......2007-09-02
I bought this book a year ago to make some unique holiday gifts, and I'm already excited to start ramping up for this year. Now I have a food processor, so I can give the nut liquors (i.e. homemade amaretto, yum) a shot. We have found these recipes to yield quite delicious results. Our top three so far are the raspberry, vanilla bean, and honey liqueurs. The honey liqueur is the easiest to make, as it is basically a honeyed brandy. The fruit ones are more work, since they need to be strained and then need time to settle. The results are worth it though!
A previous reviewer who did not like the book mentioned the "quickie" recipes using artificial colors and artificial flavorings. Yes, those recipes are in the book, and yes, I've tried some of them. The caramel liquor yielded great results, but the "quickie" raspberry was completely sub-par compared to the real deal. For the most part, I've been avoiding them, although I want to give the butterscotch one a try. The good news is that the book is so full of recipes, I don't feel like skipping them leaves me with less of a book.
Supplies-wise, I bought 2 and 3-quart mason jars from The Container Store. Trader Joe's has a 1 quart bottle of Green Tea in a green glass bottle for $1, and I use those bottles as well as my empty vodka and brandy bottles for recipes that make 1 qt. or less. For gift-giving, I order 5 oz. "woozy" glass bottles with a white lid from www.specialtybottle.com. (Click on "Glass Bottles", then "Sauce", and you'll see a great assortment.) The 5 oz. Woozy starts at $.57 each. I also recommend using their easy to apply Shrink-Wrap Bands.
The book is also chock full of ideas on how to use your liqueurs once made. Just yesterday I added the raspberry liqueur to buttercream icing for cupcakes.
I think this book is awesome. I'll be using it for years to come!
Fantastic!!!.......2006-09-01
This book more than exceeded my expectations! Great cordial recipes as well as some good really good serviing ideas and recipies. There are some interesting technique suggestions too! Great book for beginners or veterans!
Homemade cordials.......2006-08-16
I have been searching the internet for quite some time now and finally found the perfect book. Wonderful receipes with easy to do instructions. While many of the cordials have to age, there are also "quick and easy" liqueur ideas for the impatient that one can drink immediately though they are better after resting for a month. Giftgiving will be so much easier since I bought this book.
These Cordials are Wonderful!.......2005-12-28
I can't really cook, but Cordials I can make.
I have used this book to create several cordials, I even won an award for one strawberry cordial that I made from my brewers guild.
Many recipes say let stand for 1 week or 1 month. I find that most of my cordials taste best after 10 months to 1 year. Even better after 2 years (note: not the cream liquors), so don't throw it out if it still doesn't taste right after 6 months... let it age. I keep notes in this book on how they turned out and what I did differently which makes it even more valuable to me.
It's more than just a cordial recipe book, it's a cordial inspiration spring board.
Awesome...buy it and be creative..........2003-02-06
In an effort to save money this past Christmas, my husband and I decided to get back to homemade gifts. What a hit our homemade liqueurs were! So, we decided it was worth the investment of buying this book and adding to our collection of recipes.
This book contains delightful and different recipes that we are anxious to start making. Things like mango rum, pineapple rum, pear liqueur, cherry liqueur, the list goes on. Our friends and family are now always asking "what's brewing?" and putting in their requests for next Christmas!!!
My only concern is that many of the recipes in this book contain a lot of sugar (which we try to limit.) For gifts, we use the proper recipes, but for home we do experiment with less sugar or equal (next I'll try Splenda) and have had some success.
This book is fun and worth buying, but I won't share it! We've even started making fun and quirky labels on the computer (with a logo too!) to dress up the gifts. People love it! And, we now save all of our small screw top bottles (200-400 mls are perfect) so that one batch of liqueur will yield 4-6 gifts for giving.
Average customer rating:
- Great for older and ill folks
- The butternut squash soup with walnut pesto makes this a 5 star cookbook
- All About Omega 3's
- All about GI and Omega 3
- Unique combo of views & enjoyable to read
|
The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit
Andrew Weil , and
Rosie Daley
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
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General
| Cooking, Food & Wine
| Subjects
| Books
Healthy
| Special Diet
| Cooking, Food & Wine
| Subjects
| Books
General
| Nutrition
| Health, Mind & Body
| Subjects
| Books
General
| Weil, Dr. Andrew
| Authors, A-Z
| Health, Mind & Body
| Subjects
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Hardcover
| Weil, Dr. Andrew
| Authors, A-Z
| Health, Mind & Body
| Subjects
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General
| Health, Mind & Body
| Subjects
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Similar Items:
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Eating Well For Optimum Health: The Essential Guide to Bringing Health and Pleasure Back to Eating
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Healthy Aging: A Lifelong Guide to Your Well-Being
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Eight Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power
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Vitamins and Minerals (Ask Dr. Weil)
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Natural Health, Natural Medicine: The Complete Guide to Wellness and Self-Care for Optimum Health
Accessories:
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Tanita BC533 Glass Innerscan Body Composition Monitor
ASIN: 0375413065
Release Date: 2002-04-02 |
Amazon.com
In Eating Well for Optimum Health, one of Amazon's bestselling health books of 2000, alternative-medicine maverick Andrew Weil revealed his version of the ideal diet (and backed it up with scientific proof): a variety of unprocessed, or "whole" foods; just-picked, organic vegetables; whole grains; "good" fats, such as the omega-3 fatty acids found in fish and nuts; fresh herbs and spices instead of heavy sauces; and a minimum of meat and dairy products. Eating this responsibly is certainly an admirable pursuit, but home cooking of this caliber can be intimidating, requiring much more energy than it would to pull up to the drive-through and order a burger and fries. In The Healthy Kitchen, Weil successfully teams up with Rosie Daley, formerly chef at the ritzy Cal-a-Vie Spa, to show how to cook with confidence within these dietary guidelines, creating dishes that are not only good for you, but are also fun to prepare, beautiful to look at, and delectable.
For those of you predicting a tofu-fest, have no fear: Weil stresses he's "unwilling to eat food that is boring, artless, and devoid of pleasure even if it's somebody else's idea of healthful." Indeed, the gorgeous color photography in The Healthy Kitchen will get you drooling over healthy entrées like Warm Chicken and Asparagus Salad and desserts like Lemon Yogurt Sorbet. You can be proud to serve these recipes to your family and friends--many of the appetizers and entrées are perfect party foods, sized to feed a dozen. Some recipes are notably more complicated than others--Cold Vegetable Pasta Primavera involves grilling five different veggies; baked Vegetable Wontons are time-consuming if you're not familiar with the folding process. However, Daley and Weil advise working your way up to these more complex dishes.
Sprinkled throughout the book are witty and wise health tips from Weil and cooking shortcuts from Daley. The two admit they don't agree on all cooking matters; Weil would substitute cashew milk for coconut milk and adds his two cents on making the Thai Shrimp and Papaya Salad spicier, for example. The Healthy Kitchen seems to be influenced a bit by Martha Stewart's Healthy Quick Cook, with Weil's text shaded in that unmistakably Martha sage-green, and Daley's in what Stewart might call bisque. Both books emphasize seasonal fresh foods and boast sumptuous photography and tempting menu suggestions. However, Weil and Daley outdo her with calorie and nutritional breakdowns for each dish, shopping guides for easy meal planning, and tips on encouraging children to help out in the kitchen (and develop lifelong healthy eating habits in the process). --Erica Jorgensen
Book Description
Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.
Andrew Weil, M.D.—author of the best-selling
Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed for her best-seller,
In the Kitchen with Rosie—brings to it her innovative and highly flavorful spa cuisine.
The recipes are eclectic, drawing from the healthy and delicious cooking of the Middle East, the Mediterranean, and Asia, among other cuisines. For starters, you might try Grilled Satay or a Miso Pâté; for soup, often a meal in itself, a hearty Mixed-Bean Minestrone Stew or a Roasted Winter Squash and Apple Soup with Cilantro Walnut Pesto; a special entrée could be the Savory Roasted Cornish Hens with Roasted Garlic or Baked Spicy Tofu with Bean Thread Noodles, Corn, and Mango; for a simple supper, Turkey Burgers or Portobello Burgers; and for the occasional indulgence, a dessert of Almond Fruit Tart or Peach and Blueberry Cobbler.
Andy and Rosie do not always agree. When Rosie calls for chicken, Andy offers a tofu alternative; she likes the flavor of coconut milk, whereas he prefers ground nut milk; when she makes a pastry with butter, he suggests using Spectrum Spread. There are no hard-and-fast rules.
Lifelong health begins in the kitchen, so this is a lifestyle book as well as a cookbook. In it you will learn from Dr. Weil:
• how to make use of nutritional information in everyday cooking
• what is organic . . . and how to buy organic foods
• the importance of reading labels and what to look for
• sensible advice about eggs, milk, cheese, salt, spicy foods, wine, coffee
• the facts about sugar and artificial sweeteners
. . . and from Rosie:
• how to get kids involved—from skinning almonds to layering lasagna
• ways to have fun in the kitchen—creating scallion firecrackers and radish rosettes
• low-fat and nondairy alternatives for those with special concerns
• smart menu planning—letting the seasons be your guide
. . . and lots more.
This revolutionary book will change forever the way you cook for yourself and your family.
With 58 photographs in full color.
Customer Reviews:
Great for older and ill folks .......2007-09-16
We are both old and ill. This book is ideal for either and both of us.
The butternut squash soup with walnut pesto makes this a 5 star cookbook.......2007-06-11
Oh the delite I get when i make the winter squash soup with walnut cilantro pesto. This recipe alone to me makes this book worth the money that i paid for it. I have not tried to many recipes from it as I seem to be stuck on this one in particular. With some rustic whole wheat bread toast. Oh My!!! I even added butternut squash to my garden so i have plenty on hand for this soup. Also this book is an informative cookbook. I love it. Please try the soup. I kick up the chili powder a bit. You can't go wrong.
All About Omega 3's.......2007-05-08
Learn everything you need to know about Omega 3, fats, multivitamins, and more. Diabetics will find this book especially helpful.
All about GI and Omega 3.......2007-03-26
All you need to know about Omega 3, the GI, multivitamins, fats and more. Lavishly illustrated.
Unique combo of views & enjoyable to read.......2007-02-16
Highlights: I found the info on Omega 3s, glycemic index, cartenoids, multi-vitamins, fats extremely helpful. Diabetes runs in my family. I have found ways, advice on how to enjoy tasty foods while keeping my GL down. For a regular person like me, it was easy to follow the medical advice. It is this advice which now guides me in my selection of recipes from other books. Nice images. Good overall packaging and design.I have been unable to find another book quite like it. As a person who enjoys healthy cooking, responsibly & sustainably produced foods and eating well, I am glad to have discovered this book. Thank you Ms. Daley & Dr. Weil.
Product Description
This book uses the playful image of the Universe like a Cosmic Kitchen, just waiting to take and fulfill your orders by means of affirmations and visualizations. The eight principles for placing effective orders with the Cosmic Kitchen are applied to career, prosperity, relationships, health, traveling, and finding your perfect home. It explains how to use the Law of Attraction and why affirmations together with feelings are the most powerful combination for achieving your dreams. The final chapters cover: why the Kitchen sometimes gives you lemons (negative experiences) and what to do when that happens, plus how your affirmations and visualizations can help solve the challenges our planet faces today.
Customer Reviews:
Truly inspiring.......2006-04-18
This book is so easy to use and easy to read. It uses plain English to explain how to make your Cosmic Order, and also explains what you can do if the Cosmic Chef dishes up a slighly different recipe.
You can read this book in one day, and have your orders written up and sent off in the same day.
This works...be careful what you wish for!
The Awesome Power of Affirmations Revealed.......2004-11-24
Patricia J Crane, has created the best guide on how to achieve any goal using affirmations that I have ever seen.
Patricia has a rare and unique talent of taking abstract ideas and bringing them down to earth so that anyone can use them to get what they want. She illustrates her techniques in clear terms...leaving you with no room for doubt.
As you already know, and most probably heard at some point in your life, that what we feed our minds becomes our reality. We can convince ourselves practically anything with enough verbal repletion of affirmations.
However how many of us actually act upon this? How many of us use this awesome power? And even when we do use this powerful technique, are we using it correctly?
For example if you want to quit your job because you can't stand it anymore, you should not say "I want to quit my job", because that is focusing on the negative. Rather you should state. "I look forward to successfully securing myself a position at another firm, in a job that I love!"
Also another powerful idea that is often overlooked that you got to be patient. As Wayne Dyer teaches: "Infinite patience produces immediate results."
The bottom line is, we can submit any of our heart deepest desires to our Cosmic Chef ("our higher power") and He will process and answer all of our requests.
If you are unhappy with your life (which means your are producing negative results) its because at some level you are feeding this order into the cosmic chef. If your fear of not achieving your goal is greater and your faith of achieving it, then the winner will be the stronger emotion. It's that simple.
Zev Saftlas, Author of Motivation That Works and founder of www.EmpoweringMessages.com
Effective Use of Affirmations.......2004-11-06
This book has sample affirmations to help you to boost your finances, career, success, bring about healing, get the relationship you want and much more.
It guides you step by step through the correct process of working with affirmations, getting into the right state of mind, creating your own, and then letting go and expecting the fulfillment of your order.
Great Affirmations and Techniques to Improve Your Life.......2003-12-17
I really enjoyed this book and my only complaint is that it is too short. The author provides several affirmations and a framework for developing your own personal affirmations based upon what you want to accomplish. I finished the book 2 weeks ago and haven't had any earth shattering experiences, but I have felt a higher sense of well-being. Although the book can be finished quickly, it's format is such that you can pick it up later and find something useful. I wrote some of the affirmations on 3x5 cards that I use as bookmarks, just to remind me to stay positive.
The author lives what she teaches.......2003-05-13
I worked closely with Patricia J. Crane for over 6 years as she led the Louise Hay Teacher Trainings. I know that she lives what she teaches. Go ahead, nourish your soul with her deeply healing words and stories. And if you are hungry for more, I highly recommend her workshops and trainings!
Heather C. Williams, author, Drawing as a Sacred Activity
Book Description
There's a reason caviar has a reputation as a love food, but a little vanilla or peppermint can work wonders too! You'll savor mushrooms like never before after experiencing their intuitive-raising effects, and a munch of celery will resonate with new meaning as it boosts your sexual desire and psychic awareness. Virtually any item in your pantry can be used for personal transformation. From artichokes to kidney beans to grape jelly, food contains specific magical energies you can harness for positive results. This encyclopedia of food magic offers twenty-seven of Scott Cunningham's favorite recipes. Magical menus for more than ten desired goals including love, protection, health, money, and psychic awareness are provided as well.
This commemorative edition also presents special features and articles celebrating Scott Cunningham's remarkable life.
Customer Reviews:
Wicca in the Kitchen.......2007-10-05
Present for my neice, she loved it. Started using it the day it arrived.
Thank you!
Another must-have Cunningham reference........2007-09-17
I love this book! Even if I had no inclination toward kitchen witchery before, this book makes the idea sound fun, exciting and fulfilling.
Cunningham does it again.......2007-09-06
There are very few authors I trust. This book is definitely one to keep. I wish I could have met him. Blessed Be
Geared towards vegetarians.......2006-10-12
Just so you know- this book is a good book. I found his vast knowledge base a great resource, there were many things about food that I did not know- many items of trivia that come up while reading that impressed me, or were new to me. What made me give it 4 not 5 stars is the fact that the book barely mentions the magical relationships with meats/poultry. I did not gather this would be true by looking at the title. You need to be aware that this book is geared towards vegetarian eating. Go and look at the table of contents if available to you here. You will find that there are no chapters on meat/poultry.
I thought this unfair. Or, to say the least a little bit misleading. You can't in my opinion be a true encyclopedia of something unless you're going to include it all- right? If you are going to have an entire chapter on fish, why stop there? He says himself in the book that it was a decided thing, to avoid talking about meats and he tells why. But you would not have known this unless you'd borrowed this from a friend, or I told you now- I think that they should have encorporated the words VEGETARIAN into the title so we would automatically know. Or at least on the back cover, mention something about this.
If I had to choose between this book, and Patricia Telesco's A Kitchen Witch's Cookbook- I'd go for Patricia's, not just because there are TONS more recipes, but also because she includes ALL aspects of the human palate today. I think this book is a GREAT book for vegetarians interested in the magickal correlation of the foods they normally eat (fish/veg/fruit/grain/dairy/sweets). I just wanted to tell everyone to check out the table of contents and decide if this one is for you- or if you need more info on other foods.
Cunning Enc. Wicca Kitchen.......2005-09-29
I was replacing, my first copy decided to go live with someone else. I find this an excellent for someone with little experience with herbs and their uses and some one who is a novice in the kitchen.
I like having it to use as a resource so I can double check what I'm doing, as I sometimes cannot remember as well as I use to.
Book Description
This modern Witch's hearth is in the kitchen, and for many Witches it is their workcenter. This book contains 100 spells and recipes where herbs, plants, and other ingredients are specially blended to create medicines to heal the body and the spirit, and foods and wines to celebrate the festivals of the Wheel of the Year.
Customer Reviews:
A Diappointment.......2006-06-19
I was given one of Kate West's other books (RW's Garden), and thoroughly enjoyed it, even if some of the information was rather common knowledge. I bought this book in the hopes of finding something that could be helpful to reference, with perhaps some new recipies and ideas to try.
Unfortunatly I was sorely disappointed. The fact that the author suggests the use of pre-made lotions and soaps is bad enough, but the fact that there appaears to be little research other than her own trial and error makes it all the worse. And to add insult to injury, my copy was missing four pages. Luckly this meant that I could take it back for a refund, but it just made the experience that much more annoying.
In short, look at other books before buying this one - there are pleanty out there that deal with the advertised subject material in greater depth.
This is waaaay awsome!.......2005-11-24
This book is so awsome! It tells all about witchcraft that I didn't know about! I and my friend love to study witchcraft, learn ingrediants, and I found this book and I finally learned ingrediants! My friend and I loveit sooo much and we love making all the stuff that is inside that book! If you don't like it, that's fine with me, but I love it!
Disappointing.......2005-10-16
I was so excited to bring this book home and couldn't wait to start making my own soaps, lotions, candles and incense. Upon reading the directions for these things however, I realized that I really had no need for the book. For example, she advised that to make soap you should buy castille soap, melt it and add herbs and oils to it. I think I could have figured that one out without the book. There was a section on bath teas which were simply steeped herbal teas dumped into a bath (of course if you don't mind a gritty bath you can just throw the herbs in the bath water). The creative projects were all far less than creative, the recipes less than appetizing, but the section on personal grooming was condescending and downright wrong. I think the page that most upset me was about head lice. She advised that to deter them one should not wash their hair often and to treat them wrap a combination of oil, lavender, rosemary, eucalyptus and geranium on the head in a plastic bag and then pick out the stunned nits. Stunned!? I'm all for natural cures but in the case of head lice stunned simply isn't good enough for me. Don't waste your money on this book. There are far better ones out there.
Redundant, rehashed, regurgitated & disappointing :-(.......2004-05-13
I bought this because I expected there to be recipes for making soaps, my own healing & bathing products, experimenting with older recipes & so on. The rave reviews for these recipes must be from someone who has NEVER written their own chant, or read a single other Wiccan-type book, and has such a short-term memory problem they don't realize almost all the recipes, even--or especially--the Healing &/or Magick Intended use the EXACT SAME INGREDIENTS in about 80% of these so-called recipes!
Lastly, there is one recipe that looks good enough to try, for a type of fermented fruit mead, though I don't know how original it is. At least it won't be a total loss; besides those 5 ingredients are just a booster--the magick comes from within.
Instead of learning how to make liquid soaps, shower gels & such, THE AUTHOR TELLS US TO BUY READY-MADE PRODUCT and just add oil and herbs to that! That isn't exactly a unique recipe, it's a hodge podge of someone else's product taking the place of what was supposed to be the auhthors recipes. If you are looking for detailed and unique recipes, look ELSEWHERE! This is a lot of hype but no substance unfortunately. I had truly hoped that THIS time the book would be what it says it is. Sigh.
Mediocre at best, patronising at worst.......2004-04-19
This book promises recipes for making your own candles, potpouri, lotions, soaps, and sundry other crafty items. What it delivers is instructions that boil down to "making your own lotion (or soap, etc) is difficult. So start with some pre-bought unscented lotion and add these oils." Many pages are then taken up with 'recipes' of scent blends to acheive various magical ends, when one page listing essential oils with correspondences would have more than sufficed, and would have encouraged more personality and creativity. The same list for herbal correspondences would also have been much better than the pages of tea blends for 'protection', 'health', etc. These 'recipes' are a waste of space and a cop-out on real research, essentially mediocre instructions for the uncreative. The food recipes are just as unexciting. Where the book borders on the patronising is the section on 'grooming', in which the author instructs the reader (whom West assumes is female) to clip her fingernails regularly, to use soap, and to rub lotion into dry skin. Combine all these facts with the author's annoying overuse of the word 'whilst' and the book becomes incredibly irritating. Taking as evidence the handy glossary of terms like 'magic', 'rite', and 'spells', this book is obviously geared toward the curious spectator who will not mind the book's complete lack of bibliography.
Customer Reviews:
Evoking Roman Cooking. Very Good First Italian Cookbook.......2004-05-07
This is the third "la cucina Romana" cookbook I will have reviewed in the last six (6) months. The first two were `Cooking the Roman Way' by David Downie and `In a Roman Kitchen: Timeless Recipes from the Eternal City' by Jo Bettoja. Both have been published within the last two years. A Roman cookbook certainly seems to be a growth industry.
The most important thing to know about this book is that it is more different from the other two titles than these earlier volumes are from one another. `Rome, at Home' by Suzanne Dunaway is a chronicle of the dishes the author cooks in her home in either Rome or Los Angeles. Being only the `Spirit of la cucina Romana' and not the letter of the cuisine, the recipes have a habit of wandering all over the map of Italy. The intent and the content of the two earlier books is to more carefully document Roman dishes as offered by specific restaurante and trattoria in Rome itself.
This book includes almost every classic Roman recipe I know, including
Cipolline in Agrodolce (Little onions in sweet and sour sauce)
Carciofi alla Giudia (Artichokes fried in the Jewish Manner)
Spaghetti alla Carbonara (Spaghetti with Pancetta and Eggs)
Pizza Bianca (White Pizza)
Gnocchi alla Romana (Semolina Dumplings)
Trippa alla Romana (Tripe in Tomato Sauce)
What is surprising is that the book does not include the very Roman dish `Saltimbocca alla Romana'. In its place are several dishes with origins in other parts of Italy such as Ragu Bolognese, Pizza Napoletana, and Ossobuco in Bianco (Milanese).
As this is a book on how the author cooks at home, the recipes follow the well-known Italian culinary practice of buying the very best, freshest ingredients, and doing as little as possible to them to bring them to the table. This is not to say the recipes are overly simple. The author quotes Einstein on this point when he said that the object is to make things as simple as possible, but no simpler. To this end, the author does not skimp on any steps that may surprise conventional wisdom. In a recipe for Caponata (Sweet and Sour Braised Vegetables) for example, she takes the time to salt cut eggplant to draw out some moisture and bitterness. I do sense, however, a few assumptions being made about the cook's knowledge of cooking, as I find no warning against burning the garlic when sautéing, as in the recipe for Spaghetti alla Puttanesca.
The book's contents are organized in the same manner as almost every other traditional Italian cookbook with chapters on:
Antipasti
Primi, with Minestre, Pasta, and Risotto
Secondi, with Pesce (Fish), Pollame (Poultry), Carne (Meat), and Cacciagione (Game)
Contorni (Side Dishes)
Pane, Focaccia, e Pizza (Bread, Flatbread, and Pizza)
Dolci (Sweets)
Note that the author's primary vocation is bread baking, so the chapter on breads is not simply filler.
The glue which holds the book together is the story of how the author originally fell in love with the city of Rome, how she met her husband in Rome, the tempo of her life when in Rome, and her approximation of the world of Roman cuisine based on materials available in southern California. Like many other travelogue cookbooks such as Patricia Wells new `The Provence Cookbook', this volume includes a list of the addresses, telephone numbers, and précis of local Roman eateries and food shops. These bits of lore can put you in the clever little Food Network promo that has a NY foodie ordering food to go from a restaurant in China. The author breathes some Roman air into the anecdotes by giving proverbs, phrases, and words not only in Italian, but also in the local Roman dialect. Thankfully, all local linguistic color is translated into English.
One symptom of how this book is less academically inclined is the fact that the index is definitely not bilingual, unlike the two earlier books. This means that when I tried to find Dunaway's recipe for `Cipolline in Agrodolce', I had to do a little mental translation, as Dunaway's index only had an entry for `Cipolline in sweet and sour sauce'. This probably means absolutely nothing to the American home cook who is not trying to compare three cookbooks. In spite of the liberal seasoning with both the Italian and Roman language, this book is organized entirely in English. All recipes are titled in Italian, but consistently subtitled and indexed in English. Another small lapse may be the absence of eggs, celery, and mint from the author's otherwise very good list of Roman ingredients. Eggs pervade the recipes in many unusual ways and celery and mint are famously abundant Roman ingredients.
This book successfully evokes the sights and smells and sounds of the Roman market in words, with a friendly assist from watercolors of simple Roman scenes and food painted by the author herself. I am no fan of photographs of food in cookbooks. Rampant food styling tricks and fuzzy photography give no guarantee that you are seeing anything close to what you may actually make at home. I would much rather have my saltimbocca recipe back.
With a list price under $30, this is an excellent first book on Italian cookery. The recipes are authentically Italian, based on ingredients available to almost all Americans, wrapped up in a successful evocation of the Roman culinary environment. As such, it is as good as or better than Mario Batali's `Simple Italian Food', a much more appropriate paradigm than the two scholarly treatment of Roman cuisine cited above.
Highly recommended for simple ethnic cooking.
Book Description
As a physician, a professor of medicine, a therapist, and a long-term survivor of chronic illness, Dr. Rachel Remen, author of the inspirational classic Kitchen Table Wisdom, has a unique perspective on healing. Here are the passages, quotes, and stories from Kitchen Table Wisdom that have profoundly affected her legions of fans. The result is a guide to inner healing that everyone will cherish, and such spiritual issues as suffering, meaning, love, faith, and miracles that everyone can learn from and live by.
Customer Reviews:
Words to live by.......2007-05-12
Good book of inspiring thoughts that are a good way to live one's life. Interesting words to guide the reader as s/he goes down the road of life. Ms. Remen has a way of writing that makes the reader feel comfortable and eager to read more.
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