Recipes for Repair: A Lyme Disease Cookbook Review

Recipes for Repair: A Lyme Disease Cookbook
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I have Lyme disease for quite a while now and been in treatment for over a year-and-a-half. I had made great progress but suspected food allergies. I found Recipes for Repair at their website [...] and looked over the 4 phase plan.
The book starts with helpful information on the Lyme/inflammation connection which I found very helpful. At the beginning of each phase it lists the allowed foods in a simple format and explains how long one should stay in each phase.
Phase I was scary for me, I have to admit. It's basically a week of detox which means lots of fish and veggies. Much to my surprise, my husband and I loved the meals! Also, before starting phase I, I really looked over the food list to see what I could snack on and what I needed to prepare before-hand to make meal preparation easier. For instance, I made up the mayonnaise and almond meal. You will need to do this before each phase so that you are prepared to cook.
Phase II was a delight. It just adds more safe foods to phase I and my family and I found it to be delicious and doable. Phase III - even better. As of today I cannot do phase 4 which adds in wheat and dairy. I do use recipes from this book for about 4 times a week. Overall this has been one of the best cookbooks I've ever invested in. The pages are tattered from use which is a good sign!
If there is one drawback - if you are bedridden and tired, some of the recipes may be too long and involved. Sometimes I do recipes in chunks. I'll chop veggies and store in fridge or make double batches of rice for two recipes. I think of ways to get around that.
Overall, I feel healthier and better following this diet. I would highly recommend this cookbook if you have Lyme disease or any type of inflammatory condition.

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Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March Review

Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March
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Seasonal cooking has become the 'in' thing to do. From local farmers markets to high end restaurants, people are beginning to understand the importance of eating local, seasonal foods. In Fresh From The Market, Laurent Tourondel brings seasonal foods to the table in some very elegant and unique ways.The cookbook is divided into seasons and then subdivided into the type of course so that if you are looking for a spring appetizer or a fall desert, it is easy to find. There are also some sample menus in each section so that if you would like to entertain you don't have to wonder which main course should go with which soup. I loved the brilliant photographs that are on almost every other page. To me, a photo of the recipe really helps me imagine how the final meal should be presented.One thing I thought was truly unique was the inclusion of seasonal cocktails! In summer you might enjoy a Watermelon Martini but in the fall you should try a Blood Orange Margarita. I also liked that the author discussed not only seasonal fruits and veggies but included seasonal meats and cheeses which I really had never thought of being 'seasonal' before now.The one big drawback for me was the complexity of the recipes. The ingredients are not difficult to find and the directions are very clear and easy to follow but the meatball recipe had 18 ingredients in it! I am sure that they taste MUCH better than my 6 ingredient meatballs but as a mom with small kids and a hectic schedule most of these recipes would not be made on a daily basis. I would certainly try them for a special occasion, though, and not all the recipes are complicated. There is a recipe for fresh blueberry pancakes with orange blossom maple syrup that sounds easy and the BLT, Fried Egg and Cheese Sandwich sounds amazing and I look forward to trying it!Overall, this is a very well put together, beautiful cookbook and if you have serious amounts of time to devote to cooking than these recipes will be perfect. If you enjoy entertaining and dinner parties, you will wow your guests with these menus but if you are looking for a simple way to prepare all that zucchini from your garden this is probably not the cookbook for you. While I don't have that much time on a daily basis I will certainly keep this cookbook handy to amaze my guests the next time we have company!My thanks to Wiley Publishing for allowing me to review their books.Disclaimer: I received one copy of this book from the publisher in order to write my review. I received no monetary compensation and all opinions are mine and mine alone.


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Spirit of the Harvest: North American Indian Cooking Review

Spirit of the Harvest: North American Indian Cooking
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The explanations of the ceremonies when certain dishes were prepared and eaten gave insights into how Native Americans lived and celebrated life. I was surprised how much history was involved in the dishes I grew up eating and had assumed were of early American or European origin. History books never mention that our early indigenous people were gourmands.

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Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday Review

Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday
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I love this cookbook! Since I follow her blog, I wasn't sure whether this cookbook would be worth my time, but it's been wonderful. Lots of recipes and lots of information are packed into this book. I own a lot of vegan and vegetarian cookbooks, and this one offers truly different and exciting recipes, as well as serving as a resource for basics (like pancakes) and standbys (like a new take on the tofu scramble).
My favorite recipes in this book: blueberry waffles with lemon icing; stuffed banana berry french toast; aloo matar; caramelized leek and spaghetti squash polenta with white sauce; dal makhni; delicata squash stuffed with cherry-almond couscous; chana samosas; sesame ginger seitan dumplings; crispy sesame kale; black bean soup; spicy tomato chickpea soup; baked mac and cheeze; hurry up alfredo; lime peanut noodles with seitan, kale, and carrots; pad see ew; blueberry grunts; and sheera. As you can see, I had quite a lot of favorites!
One of the things I really appreciate about this book is the variety of recipes and ingredients. Ulm has a CSA, and says that a lot of her recipes were created based on what she got from it on a given week. I have one too, so I'm able to enjoy her recipes that involve lots of seasonal vegetables, farm-exclusive delights like delicata squash, and the experience of having so many leftover veggies and clippings that vegetable stock is the best use of resources. Then there are plenty of recipes with more basic ingredients, that can be found at any grocery store, even in my small college town. The more hard-to-get ingredients I can find a little ways out of my way at natural food stores.
It's true that some of the ingredients are unusual -- my closest grocery store seldom carries bok choy or kale, let alone Chinese broccoli and whole Indian spices -- but these recipes all include helpful substitution suggestions and I find cookbooks like Veganomicon to be much worse in this regard, especially when it comes to prices and explaining their function/necessity in the recipe. (And as I said above, I get plenty of kale from my CSA!)
Rather, my biggest problem with this book is that I'm lacking a lot of the equipment that she has, and there is not much in the book itself to help. What's the use of "readily available and budget-friendly ingredients" if I can't make the recipes without investing in specialty equipment? While I have a well-stocked kitchen (lots of pots and pans, mixing bowls, good knives, a blender, a food processor, a chopping bowl, a mortar and pestle, a pastry knife, various baking and loaf pans) most of my cooking equipment is basic and on the low end. But according to this book, I can't make a number of her recipes and drinks because the motor on my blender isn't fast enough. In fact, she says that only a Vita-Mix, a piece of equipment that would cost me as much as a month's rent, may be the only blender good enough. And there's nothing suggesting she tried it on other blenders. I don't appreciate being told that a recipe "may" require a Vita-Mix. Didn't she have testers who couldn't afford one? Couldn't she have tried it with a food processor? Can I have a hint of whether trying to blend these ingredients would be a waste of my time and money? Couldn't she include suggestions on what to do if you don't have a microplaner, a spice grinder, or a mandoline?
My only other complaint is minor, which is that I love reading cookbooks, and while this one was essentially well-written, it was a lot like a blog. Not a big surprise, but I like a bit more formality and editing from my recipes. Not that I'm demanding a formal paper, just that a consistent voice, structure, and confidence on the part of the author likewise instills confidence in me about the recipes. The background was usually interesting, and the alternatives and suggestions were helpful, but sometimes felt like I wasn't reading a completed recipe. I don't want the author's casual assurance that "this will taste great, I promise": I would hope you would think everything in your recipe book tastes great! And it certainly does, so don't be wishy-washy about it.
I don't understand the 1 star review ragging on the photos. It's not true that a good camera is all anyone needs. The beautiful photographs also show her understanding of composition, presentation, lighting, and photography generally. I like this in a cookbook and personally it instills further confidence for me in the book's author! Yes, it's true that beautiful photos don't make a cookbook inherently good as some reviews certainly seem to be suggesting, but the recipes in this book are amazing enough that the photos are a wonderful bonus and a treat to have hard copy!
Like other reviewers, I appreciated her casual attitude when it came to veganism. I am a vegan myself, but that doesn't mean I enjoy being condescended to about what a horrible thing it is to eat animal products. This is a book of delicious animal-free recipes, and that's that.
Essentially, all of my problems with it were anticipated from reading her blog. And all my excitement about it too! I'm so glad that this book is finally in print. If you have any trepidation about buying this book, look over her blog and decide whether you would like having a lot of these recipes and a lot of recipes in a similar style in print to keep in your kitchen. I for one love it!

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Celiac Disease: Safe/Unsafe Food List and Essential Information On Living With A Gluten Free Diet Review

Celiac Disease: Safe/Unsafe Food List and Essential Information On Living With A Gluten Free Diet
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I have been living with Celiac for over 15 years and I have every book, cookbook, grocery guide, and list I can download online and WOW, I can't believe the stuff they all missed. Besides the valuable research this author has obviously done, this book is the only one that fits in my purse easily when I grocery shop and it is the only one that lists by ingredient you can check on labels individually. By far this is the most important guide I have and don't think I'll be bothering with my massive grocery guides anymore. If you have Celiac, you NEED this guide! Don't think twice and just order. As far as I'm concerned, doctors should just be handing out this guide as soon as they diagnose anyone with gluten intolerance

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The most comprehensive and accurate safe/unsafe list to date, this small pocket guide is an essential tool in managing a gluten free diet. The author, also a Celiac, Certified Nutritionist, and Natural Health Consultant, has carefully verified safe and unsafe ingredients and delivered them in a handy pocketbook format. The most complete list on the market today, with information regarding dozens of unsafe items that are incorrectly listed as safe on most other lists. Note: this is not a grocery guide, as those can be outdated before even printed because manufacturers change ingredients often and without warning. This guide indicates actual ingredients you can check on labels - which is the only way to manage a gluten free diet safely.The pocketbook format makes it incredibly easy to carry everywhere andincludes bonus material regarding vitamin requirements, where to look for hidden dangers, avoiding cross-contamination, and creative ideas on how to make a smooth, even enjoyable, transition to living a gluten free life.No Celiac will want to go without this handy guide, and certainly never do any grocery shopping without this guide.

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A Week in the Zone: A Quick Course in the Healthiest Diet for You Review

A Week in the Zone: A Quick Course in the Healthiest Diet for You
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In brief: the Zone diet works. Please note:
1) This is *not* a crash diet.
2) This is *not* a starvation diet.
3) You get to eat *normal* food. On the down side, you *do* have to give up certain dishes (pasta, rice, and breads, for example)... but on the other hand you get to eat plenty of chicken, beef, turkey, cheese, eggs, bacon, tuna, salmon, cod, as well as plenty of vegetables and fruits. (And for you veggies out there, you can do the Zone diet, too. Just substitute soy protein for the meats and fishes, and take your vitamins, and you're in the club!)
4) The Zone diet is easy to follow. Sears' book is filled with sample recipes for meals, but really, you don't need to follow them. Just flip to the end of the book where he lists all the recommended Zone foods and combine them to make up your own recipes.
Here's how the diet works. There are three categories of foods that you need to eat at every meal: proteins, carbohydrates, and fats (all listed in the back of the book). If you're a man, pick 4 choices (called "blocks") from each category. If you're a woman, pick 3 choices (or "blocks") from each category. Then combine them anyway you choose.
Example: guys, for breakfast, three strips of turkey bacon equals 1 protein block. One egg also equals 1 protein block. So have two eggs for breakfast with three strips of turkey bacon and that's 3 blocks right there. Now add one ounce of low fat cheese (1 protein block) and you've met your protein requirement for that meal.
Now add an apple (2 carbo blocks) and an orange (2 carbo blocks) to your bacon and eggs breakfast and you've met your carbo requirement for that meal.
For fats, just add a 1 1/3 teaspoon of sesame oil to your eggs while you're cooking them, and now you've got 4 fat blocks.
And that's it. You're in the Zone!
You can prepare all your meals that way. Don't feel you have to follow Sears' recipes to the letter and end up scouring your supermarket for obscure items like cilantro, dried tarragon, and shallots (say what?). So long as you only eat what's in the food lists and don't eat the *bad* foods, you'll do fine.
5) Be sure to drink plenty of water. This is crucial for the diet to succeed. If you need a break from tap water (or Evian, for that matter), you can have decaf. Just don't add more than a teaspoon of sugar to your decaf, or better yet use a substitute. Sugars are the one of the *bad* carbo blocks that you need to keep to a minimum.
Also, though it doesn't say so in the book, you are allowed to *occasionally* have a diet drink like Coke or Pepsi so long as it's sugar *and* caffeine free. (I got this last part from Sears' web site, in case you're wondering.)
So while decaf and the occasional diet drink are OK, you should still make sure that most of your liquid intake comes from water. And lots of it.
6) Once you're on the diet, there *will* be a few times each day where you're feeling a little hungry. But a little hungry is one thing and famished is something else... and I've said, on the Zone diet, you don't walk around feeling like you're starving.
For me, the rumble-in-my-tummy feeling usually kicks in about an hour before each meal. If lunch is at 12:00 P.M., my stomach will start grumbling around 11:00 A.M. Late afternoon, my stomach will start grumbling again, but the Zone diet allows me one late afternoon snack each day, so that tides me over till dinnertime. Then, before bedtime, my stomach grumbles one last time, but since the diet also allows me one light bedtime snack (say, a small piece of fruit and a slice of cheese), that tides me over until the next morning.
But for the most part, I don't walk around feeling hungry. In fact, after my first few days on the diet I already lost my cravings for fatty foods like potato chips and pretzels. So since I don't miss what I can't eat, that's what keeps me "in the Zone".
Bottom line: the Zone diet is highly recommended to anyone interested in losing a few pounds without going stark-raving nuts. At the same time, it's balanced enough that you can remain on it painlessly even after you've reached your "ideal weight". How many other diets can claim that? I plan to stay on it until I've lost at least another ten pounds. After that, who knows?

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The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion Review

The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion
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Some background - This past mid-April, my husband and I attended the 5-Day McDougall Program in Santa Rosa, CA. Colleen was there as one of the chefs giving a cooking demo/lesson to help us learn how to cook food for our new healthy diet. My husband has always been an omnivore and swore he would never give up meat (but he was willing to attend the 5-day session with me). I have been what I call a fat 'imperfect vegan' for over 20 years (cheese, butter and oil were my vices). Enter Colleen. She prepared a few dishes out of this new book and passed around servings for us to eat. My hubby said: Babe, if we can eat like this all the time, I'll never miss the meat. And I agreed. We adopted a lowfat vegan diet that week, and have not looked back. I have cooked several of the recipes that Colleen gave us that week (all from the book) and they are all yummy. I have ordered the book because I want more. Colleen, I hope you are reading this: You are a wonderful, witty, talented chef. My husband and I loved your your cooking, and your wonderful sense of humor. Dr McDougall, Mary, Jeff, and Doug helped us adopt this new healthy diet, but you definitely sealed the deal. The 'No-queso Quesadillas' have been our go-to snack when we need a little something-something, now! Since April 15, I have effortlessly lost 15 lbs and my hubby has lost 12. Thank you SO much! We hope to see you again!

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Nutrition: Concepts and Controversies Review

Nutrition: Concepts and Controversies
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My professor assigned this text for my first ever online course. I was worried that with out the lectures that I would have a hard time understanding the material and properly completing my assignments. I found this text easy to understand and very informative. I really enjoy the controverisies at the end of the chapters. It gives you a relatable aspect of what you just read.

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With more than 1 million users, NUTRITION: CONCEPTS AND CONTROVERSIES remains the nutrition text of choice for majors and non-majors alike. Packed with practical applications and powerful resources, the exciting new eleventh edition equips you with a thorough understanding of important nutrition concepts and tools to make informed and responsible decisions about your own nutrition. Known for its clear explanations that show relevance to readers, the text helps students of all backgrounds learn the basics of nutrition--from being good consumers to understanding the science of nutrition. It is packed with practical applications that support quantitative learning skills, critical-thinking skills, and behavior change. The authors quickly draw you into the study of nutrition through a number of innovative learning tools, including captivating chapter opening "Do You Ever" sections, "Food Feature" and "Consumer Corner" sections, integrated "Key Points," and end-of-chapter "Controversies." An exciting new CengageNOW' resource site provides a variety of learning aids, including the unique "MyTurn" student video case studies, personalized learning plans, behavior change activities, animations, and much more. Combining a powerful package with comprehensive, up-to-date, engaging coverage, NUTRITION CONCEPTS AND CONTROVERSIES, Eleventh Edition, is the text for you!

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Backyard BBQ: The Art of Smokology Review

Backyard BBQ: The Art of Smokology
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Just so were on the same page, this book is on smoking, as opposed to be purely another book on BBQ. Smoking is a technique that takes time and patience and don't expect to get things perfect the first several tries. McPeake opens the book by discussing different types of smokers. McPeake says bigger is not better. I would also add that more expensive is not necessarily better either as you can achieve great results with an inexpensive water smoker. No smoker? No problem. McPeake also explains how you can use your kettle grill...even your gas grill for smoking and still make great smoked BBQ. It does work well with a gas grill once you get your technique down. McPeake provides a list of different wood types and the tastes they will provide. I love apple wood with chicken, it gives it a great flavor. In additon to the techniques which I consider the most valuable section, there's chapters on meat selection, temperatures, rubs, etc. Fully 1/2 the book is technique oriented before te 2nd half gets into some recipes. Very good, funamental and advanced smoking book.

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BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood. Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken, Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book

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Low & Slow: Master the Art of Barbecue in 5 Easy Lessons Review

Low and Slow: Master the Art of Barbecue in 5 Easy Lessons
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I buy far too many cook books. I have everything from the Cooks Illustrated line-up to some Food Network/ PBS shows, etc.
This has to be the best instructional cook book I have read.
This book is not a sum total of recipes, nor is it a compilation of how the technique was developed... It is a lesson plan. It is very much a course in how to barbecue and after you have learned each lesson you will truly know how to read what is going on with your fire and food.
You won't have to go search a website to find out the amount of time you should leave ribs on and at what temperature. You won't have to purchase some digital thermometer or fancy temp control. No more guessing, speculating, or making things much more difficult than they need to be.
After all, should barbecue be that difficult? This is the book that will teach you how, it will give you the skills. You can use this with a weber smokey mountain, an offset, or... a kettle grill!
Now, there are also some great recipes in the book to boot! You'll learn some flavorful marinades and you'll learn the basics of a marinade so that you can whip one up from scratch! The same with brines and with rubs! Being able to create these things successfully from scratch is what separates the ok bbq'er from the great and confident one.
There is also a whole section on what to do with leftovers. I had some smoked chicken left over and used one of the recipes... now I smoke the chicken just to make left overs. By the way, it is the best chicken I've bbq'ed. And it is so fast and easy now that I've done it a couple times.
I can't say enough good things about this book! It is a steal for the price, GET IT!
On a side note, it is really damn fun to work your way through the lessons as well :)

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Foods to Fight Cancer: Essential foods to help prevent cancer Review

Foods to Fight Cancer: Essential foods to help prevent cancer
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I wish I had read this book many years ago, as I am now a cancer survivor. However, since I intend to do my best to prevent a recurrence, it is still extremely valuable. What one reads in this book can also be read from the reports of the major cancer conferences in the country, such as the recent San Antonio Breast Cancer Conference in December.
This book begins with one of the best explanations of cancer and how it develops in our bodies that I have ever read. (And I have read a lot!) As it continues, it then relates to how food is at least equal to, if not better, than resorting to medications. How many times have we heard to eat five servings of vegetables and fruits each day? Which of them or both is meant by that admonition? This book makes it clear which and how many, and most importantly, why. Beautifully illustrated, well written for the lay person, a valuable tool in the fight not only against cancer, but for good health!
Just a follow up note: I also purchased Recipes for Foods to Fight Cancer, a recipe book produced by the same authors with celebrity chefs producing recipes using the recommended foods. (After all, how many of us know how to fix seaweed?) However, while it is attractive and interesting, I would have preferred more simple, every day recipes, rather than gourmet recipes. Stick with Foods to Fight Cancer and you'll have all the information you need.

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The Star Trek Cookbook Review

The Star Trek Cookbook
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A Star-Trek cookbook narrated by Neelix the Chef was a nice idea, but poor editing, and not enough supervision by people who know Star Trek characters, have made this book a mess.
First, some of the recipes themselves are poorly written and edited. For example, the Peptide Cake recipe does not specify the pan size. (The recipe mentions a "sheet-cake pan," the standard size of which is too large for the recipe.) The recipe itself is a little strange, as it is a sponge cake that contains many egg yolks but *no* egg whites. Since I don't know what the writers were trying to achieve, I can't say for sure that they made a mistake, but I suspect that the egg whites were left out by accident. There are other recipes for which I suspect ingredients are missing as well. This would not surprise me, due to the number of typos that are scattered throughout the text.
Second, some of the recipes are inconsistent with the book's narration, as well as with information from the tv shows. For example, after having confirmed that "raktajino" is a beverage similar to strong coffee (and having printed a recipe for making raktajino out of coffee beans,) "Neelix" offers a recipe for raktajino cake that contains no coffee! In another example, "Neelix" says that "parthos" can be made out of brussels sprouts. Any one who has seen "The Next Generation" knows that parthos looks nothing like brussels sprouts, and everything like bright green spinach. Finally, while the book gives a reasonable recipe for "Klingon blood pie," (basically a steak and kidney pie,) there is also a version, called a "favorite" of a Klingon character, that is really a sweet cherry pie. To pass a cherry pie off as "blood pie" is to say that the publishers really don't know--and don't care-- what Star Trek is all about.
Third, there are inconsistancies in the narration. On page 115, "Neelix" says that Commander Riker's favorite Klingon dish is "bregit lung"; on page 117 he says that Riker's favorite Klingon dish is "pipius claw."
An annoying aspect of the book is padding with recipes that have nothing to do with Star Trek. These recipes are given teasers that are meant to connect them with Star Trek characters. But who needs a recipe for oatmeal on the doubtful assertion that it's Jake Sisko's favorite breakfast, or a recipe for green beans (improbably called "Klingon green beans," as if any Klingon would actually sit at the same table with them!)
The book strictly avoids beverage recipes that contain alcohol, so this book is of no use to those who want to recreate ales and spirits for taste as well as looks.
The book has its good points-- it tells you how to recreate prop food, and some of the recipes are good, even thought they have little to do with Star Trek, and some of the stars have contributed good recipes.

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Is there one food that humans, Klingons, Bajorans, and Vulcans would like? If so, what would it taste like? How would you prepare it? Could you find all the ingredients locally? This is the task that faces Neelix, chef for the U.S.S. Voyager™, every time he takes on the challenge of trying to feed its crew of 140 food critics. But over the course of their journey, Neelix's learned a few tricks of the trade. He had to, just as a matter of self-preservation. Ethan Phillips, in the persona of Neelix, and William J. Birnes, the New York Times bestselling coauthor of The Day After Roswell, throw wide the vaults of interstellar haute cuisine, revealing for the first time the secret preparation techniques behind all those exotic dishes and drinks. The favorite foods of characters from every Star Trek series and movie are here, all adapted for easy use in twentieth-century kitchens. The Star Trek Cookbook also features a complete guide for whipping up the all the drinks served at Quark's. Fun, and easy to use, the Star Trek Cookbook is your indispensable guide to the food of the stars!

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The 150 Healthiest 15-Minute Recipes on Earth: The Surprising, Unbiased Truth about How to Make the Most Deliciously Nutritious Meals at Home in Just Minutes a Day Review

The 150 Healthiest 15-Minute Recipes on Earth: The Surprising, Unbiased Truth about How to Make the Most Deliciously Nutritious Meals at Home in Just Minutes a Day
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The food it this book is really good. It uses easily accesible food and easy techniques, and tells you want is good about the ingredents. However, the recipies are more like 15 min active time. Some are from start to finish 15 minutes, but most are 15 minutes prep and then baking. Also the nutritional information for the recipe is pretty useless because it will say: serves 4 to 6 and then gives a calorie count such as 200 calories per serving, so I am not sure if that is for a quarter or a sixth of the dish, also the ingredent list with have use ground beef, turkey, or veggie crumbles so you aren't sure which one of those the nutritional information used.
I have tried several of the recipes and enjoyed everything so far with plans to try more. It is a worthwhile book and I definetly recomend it!

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Nationally known Nutritionist and weight loss expert Jonny Bowden and whole foods cook Jeannette Bessinger show time-pressed readers how to create the healthiest meals on earth in only 15 minutes.

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Prescription for Dietary Wellness: Using Foods to Heal 2nd Edition Review

Prescription for Dietary Wellness: Using Foods to Heal 2nd Edition
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This book seriously needs an editor. I have found much of value in the book, but have been frustrated frequently to find sentences and paragraphs left unfinished and sometimes entire pages missing or misplaced. Surely no one read through the entire copy before publication, or errors of this magnitude could not occur. It's a shame, because it could cause someone to just put the book back on the shelf and leave it rather than try to make sense of the wealth of information it contains.

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Like its companion books--the number-one bestselling Prescription for Nutritional Healing and the newer Prescription for Herbal Healing--Prescription for Dietary Wellness offers authoritative information that is research-based and clearly written, making it easy for the reader to quickly find the subjects in which he or she is interested and to incorporate the dietary recommendations into his or her daily life. Updates in this second edition include: € phytochemicals and antioxidants € foods that boost immunity € how to choose the most nutritious foods € "standout" healing foods € how to design a diet for your individual optimal health, taking into account special dietary needs such as those of women, children, vegetarians, and others € food combining € diet-based healing techniques such as juicing, fasting, and detoxifying € how to avoid potential dietary dangers, including threats to water safety, foodborne diseases, food additives, food irradiation, antibiotics, genetically engineered foods, and undesirable substances such as caffeine, cholesterol, and sugar. While not a cookbook, Prescription for Dietary Wellness also includes a number of easy, wholesome recipes and advice on cooking methods. It is a complete, practical guide to eating for good health.

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La Dolce Vegan: Vegan Livin' Made Easy Review

La Dolce Vegan: Vegan Livin' Made Easy
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Le Dolce Vegan, the third cookbook by Sarah Kramer is a true joy. I have over three hundred cookbooks, but Sarah's blow my socks off. They're also some of the ones I use the most, even when cooking for non-vegans. Why?
Her books are not only full of the most delicious, mouthwatering recipes ever, but they are also full of cook cooking tips, nifty crafts, pop culture, and humor. This and the two preceding books she did with Tanya Bernard I have read though and through before I ever cooked out of them, just because they're fun! Sarah is also down to earth, and her books aren't preachy like other vegan books. No guilt trips here. Just good food. How good?
Wow! Not only is this book full of many yummy general recipes, the deserts in this book are to die for. Yum! Sarah also tells us how to make our own faux meat from scratch, so no more having to buy the pricey stuff from the heath food store. 95% of the ingredients used are simple things every grocery store has, and when something even semi-exotic is used, a common counterpart that can be substituted is named. Most of the recipes make 4 small or 2 large helpings, and can be made in 20-30 minutes. I appreciate this so much!
I know that I'm ranting on and on, I just literally can't say enough about Sarah or this book. If you or someone you know is vegan, or even if you want to eat healthier, I can't recommend this book enough! It's just too much fun!


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Southern Living: 40 Years of Our Best Recipes: Over 250 Great-Tasting, Tried-and-True Southern Recipes Review

Southern Living: 40 Years of Our Best Recipes: Over 250 Great-Tasting, Tried-and-True Southern Recipes
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No one has better recipes than Southern Living except my wife. The only thing better than the recipes in this book is the photograpy.This is how food is suppose to look. A cookbook without pictures leaves you wondering do I really want to try this dish? This book shouts "I sure do!" Though not evey entre' is photographed, enough are to make you hungry to try them out. And what good is a cook book that is never opened. A great gift for the cook in your life. No one promotes Southern Hospitality and graceous living like Southern Living. A winner of a book

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A tasty milestone for more than 16 million Southern Living readers, this new collectors edition commemorates 40 years of the best of the best. All 250 recipes have been tested in the Southern Living kitchens and over 100 photos preview gorgeous meal presentations. From classic comfort food to lighter, healthier options, 30 menus cover every occasion for foolproof cooking and entertainingSouthern style.


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Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook Review

Tyler Florence's Real Kitchen:  An Indispensable Guide for Anybody Who Likes to Cook
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I've tried recipes from virtually every cook/chef on the Food Network but Tyler's recipes are the only recipes that have consistently turned out good, if not great. His show Food 911 has provided several staples in our household which are very easy to cook and prepare, due to the nature of the show.
With that in mind, I decided his book would be an excellent idea to buy and quite frankly, it is. The recipes are wonderful, savory and enjoyed by everyone - even kids. But I do have to agree with what some of the reviewers are saying, which is that you do need to have a little cooking know-how with this one to make it effective. I can see how someone who isn't very comfortable in the kitchen can make mistakes - perhaps Tyler's logic was that since it's the printed page, he could afford to make it a little more complicated as opposed to a tv show.
All in all though, if you're comfortable with your kitchen skills, by all means, this is a GREAT recipe book to keep in your kitchen.

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