Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

The Red Wine Diet Review

The Red Wine Diet
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This interesting book might have been more accurately titled "The Procyanidin Diet", but that would probably not help sales. Furthermore, it is not a weight loss book, or just a book about red wine.
Author and UK researcher Roger Corder makes a persuasive case in the book for the many health benefits of diet high in procyanidins, one of the phenols found in red wine, chocolate, apples, cinnamon and other plant sources. He gives specific recommendations for wines and foods, as well as recipes, that are high in procyanidins. It is possible to follow his recommendations without drinking any wine at all, but probably not as enjoyable.

Oddly enough, procyanidins are produced by plants in their skins and seeds for protection from rot and insects, and not for human benefit. Corder makes a convincing case that wine procyanidins are the solution to the "French Paradox" rather than the highly touted resveratrol; and their benefits to the human circulatory system have also been identified in certain red wine drinking populations in Sardinia, Crete, and Sicily, as well as Southwestern France. Other confirming evidence comes from the Kuna natives of Panama who drink large quantities of cocoa containing a similar dose of procyanidins, and who achieve the similar beneficial health effects.
Corder rates many red wines from * to ***** in order of their measured procyanidin content, with his highest ratings going to tannic and acidic wines such as tannat grape wines from the Madiran region of France. These wines tend to be the kind you want to drink with food. He suggests that two glasses of these highest rated wines give you 250-500 milligrams(mg) of procyanidins, his recommended dose per day for optimum health benefits. Since the procyanidins come from the grape skin and seeds, and they deteriorate over time, the highest concentrations are found in younger wines fermented for weeks in contact with the skins and seeds. As a general rule he found higher levels in Cabernet Sauvignon wines.
Corder also rates various foods in terms of his 4 oz glass of "good" procyanidin wine which contains about 60 mg. For instance:
2 Tbs. unsweetened cocoa powder (non alkali processed)
1 Tsp. cinnamon powder
1 apple
1/2 cup raspberries
1/2 cup cranberries
1.5 oz walnuts
All the above foods rate equivalent to Corder's "good" glass of red wine, so any four of them together would give you about 250 mg of procyanidins, his recommended minimum daily dose. Note that the estimate of the typical USA consumption of procyanidins is less than 100 mg per day, mainly from chocolate and apples. Corder argues that you should eat a diet with many sources of procyanidins because of the complexity of the chemistry and our incomplete knowledge of all the potential benefits.
Corder's book made me rethink the way I select wine and many foods.


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Wine is good for you, and we finally know why. Wine drinkers are less prone to heart disease, diabetes, and dementia than non- wine drinkers. But what exactly is it about wine that keeps us healthy? Which is better for you, a California Cabernet or Syrah from the south of France? How can you choose wines that both suit your tastes and benefit your health? In a landmark study, Roger Corder revealed that compounds called procyanidins are the key components of wine for preventing illness. Now, in The Red Wine Diet, he argues that drinking the right kinds of red wine and eating procyanidin-rich foods such as dark chocolate, apples, and berries can help us live to a ripe old age-while enjoying all the pleasures of life. Corder's own tests show that, as a result of grape variety, wine-making style, and other factors, some red wines contain much higher levels of procyanidins than others. With a unique personal rating system, he describes the most beneficial wines he's found to date. And to round out his lifestyle plan, he includes fifty delicious recipes featuring foods that are high in procyanidins. Corder's prescription is an easy pill to swallow: Drink red wine every day and live a long and healthy life.

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Wild Sweets: Exotic Desserts and Wine Pairings Review

Wild Sweets: Exotic Desserts and Wine Pairings
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These two amazing chef have really done a master piece pastry book.
The perfect book as a coffee table book, the pictures are wild:)
The recipes are so good, and easy to make!
Enjoy!


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From their professional life as culinary educators, chocolatiers, and participants in world pastry competitions, Dominique and Cindy Duby have developed an innovative style of creating desserts and sweets based on exotic ingredients. In 75 elegant recipes, Wild Sweets explores new taste territory for dessert lovers and home cooks by incorporating unusual ingredients such as salmonberries, desert-flower honey, ice wine, and even wild rice, avocado, and black truffles. The book is lavishly illustrated with color and black-and-white photographs of the ingredients and the mouthwatering finished dishes.

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The New Good Cake Book: Over 125 Delicious Recipes That Can Be Prepared in 30 Minutes or Less Review

The New Good Cake Book: Over 125 Delicious Recipes That Can Be Prepared in 30 Minutes or Less
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One of the main things I look for in a cookbook other than an attractive cover is ease of use and I must say that Diana Dalsass delivers that in this delightful 'cake'book. Some of the recipes are truly inspiring. Although there are no pictures in this book, the titles alone conjure up vivid images such as the Flower Pot Cake. This cookbook is good for the beginner and the advanced cook as it allows for simple recipes as well as more complicated ones. I have only tried a few of the recipes, but I look forward to many of the cakes gracing my dinner table and community bake sales in the months to come. Between this and the Cake Mix Doctor, I am going to be a busy little baker. Another good thing about the cookbook is that she certainly isn't shy about using butter and other rich ingredients. However, she does include a section on reduced fat cakes. I would also like to say that I have finally found in this cookbook a Carrot Cake to rival Grandma's. Dalsass has organized the book by catergory such as butter and fruit. This is not a book for the faint at heart nor the truly calorie conscious. This is a cookbook for the adventurer and the true cake fans. Nothing says love like a homemade dessert especially a beautifully made cake. This would make an excellent gift for the baker in your life.

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The Big Bad Sexy Cookbook: 1,000 Recipes to Become Your Family's Own Celebrity Chef with Comfort Food, Fusion Creations and Fine Gourmet Delicacies Review

The Big Bad Sexy Cookbook: 1,000 Recipes to Become Your Family's Own Celebrity Chef with Comfort Food, Fusion Creations and Fine Gourmet Delicacies
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`The Big Bad Sexy Cookbook' is not the conventional type you so often stumble upon. It has lofty intentions that go far beyond giving you some hands on tips on preparing a handful of tasty meals. This book wishes to transform your life altogether; to make you 'feel more powerful, confident, attractive and passionate about everything you do in life.'
To drive home this objective the author begins the proceedings with a thought provoking piece of introduction as to why cooking is sexy.
I think the introduction goes a long way in glamorizing the art of cooking, as a means of winning hearts and your celebrity status. The author first destroys certain myths such as `cooking restaurant style food is difficult' (that's because they `rephrase meal selections in French'). Celebrities are famous only for their fans, and their fame is transitory, she comforts us. She also tells us cooking has therapeutic and stress busting qualities. Once you are convinced of these, `you will be fearless...and a celebrity in your own right'. Well, I was,and cooking isn't the same drab chore for me as before.
The recipes that follow (numbering one thousand, they look like never-ending) open up a world of possibilities for you. There are foods for all occasions, for all ages, preferences, fusion, and from conventional to exotic. You have a plethora of drinks (wine, lemon, alcoholic and so on) soups, mixes, dips, shakes, salads, cookies, pies, burgers, grilled food (from Oriental to Wild West). There are vegetable, pork, chicken, beef, seafood, tofu items--everything one looks for in a restaurant is showcased here.
What endeared the recipes to me was the way each item has been presented. Without mincing words, and confusing you, the author has chosen to name a recipe, followed by one or two lines of instructions and then a series of listings, detailing the ingredients appropriate for the flavor. For instance the `Uber Cool, Cold Alcoholic Drinks' carries this simple instruction: `Blend ingredients well. Refrigerate for 1 hour before serving.' This is followed by ingredients for Apple Coffee, Blackberry Coffee Tea, Blueberry Pear and so on. Pretty plain, isn't it.?
To make the cooking experience simpler the book devotes a page on Us to Metric conversion chart, which I found very useful. And the occasional factoids on certain foods come as a whiff of fresh air.
No book that I purchased in years has kept me so engrossed as `The Big, Bad, and Sexy Cookbook' and I'm lovin' every moment of it.




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True celebrity chefs aren't discovered on television; they are the legendary people whose inspirational cooking you grew up around. With 1,000 recipes covering smoothies, cookies, breads, cakes, pies, fusion pasta sauces, puddings, low calorie smoothies to slim down and stay in shape, traditional Midwestern meals inspired by Irish and soul food cooking traditions, exotic milkshakes pleasing both children and adults and plenty of dishes replicating fancy restaurant creations without you spending the big bucks, you will have more than enough to please friends, family and the significant other...or the person you've been eyeing to turn into one.Before magazines told us about the dating world and provocative lingerie ruled fashion runways, cooking stood the test of time as the one true way to someone's heart through his or her stomach. Money may buy you a five-star dining experience, but only a certain someone will impress a date through a lavish meal, down home country style breakfast, decadent dessert or savory snack. Cook for meat eaters, vegans, vegetarians, hearty eaters and those watching their weight with healthy alternative side dishes. Exciting recipes include the likes of Cherry Baked BBQ Ribs, Crazy Cornbread Stuffing, Blueberry Cream Pie Milkshake, Chunky Guinness Apple Wedges, Spicy Yellow Pepper Catfish, Dill Mushroom Frittata, homemade peanut butter, DIY Popsicles, Cheese and Wine Hamburgers, Roast Leg of Lamb, Cod Patties, Chestnut Honey Spinach and Chicken Corn Herb Empanadas. Bake a Buttery Berry Jam Loaf, Pear Strudels, Root Beer Raisin Cream Cake and Sweet Potato Cheese Rolls. Whip up a Cherry Chocolate Mousse, Chocolate Straws, Drunken Donut Holes, Flourless Godiva Strawberry Cheesecake, Mini Pecan Pies, a Mixed Fruit Zinfandel Pudding Parfait and Fig Blondies...and much, much more!Easy enough for teens to aduilts, everything is detailed step by step and organized by genre. If you can make a grilled cheese, you should be able to prepare anything from the book. Be prepared to surprise your guests time and time again with your cooking!

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The All-American Dessert Book Review

The All-American Dessert Book
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`The All-American Dessert Book' by the accomplished baking writer, Nancy Baggett is the fifth `American' dessert book I have reviewed in the last two years, not even counting her own, earlier `All American Cookie Book'. This seems to be an incredibly rich topic, as I see practically no `All American' books on other branches of cookery, except for the great `James Beard's American Cookery'.
The other `American Desserts' books are by Wayne Harley Brachman, Judith Fertig, Karen Barker, and Laura Brody (emphasis on chocolate). The great thing about this subject is that these books are uniformly superior cookbooks, but I will give two big nods to Ms. Baggett over the other books.
First, Ms. Baggett's two `All American' baking books form a larger body of recipes than any of the other four alone. While Nancy's second book does have a chapter on cookies and bars, there is no overlap of recipes with her earlier book, so the two are highly complementary, although the newer book does have a few which border topics in the cookie book, such as a new ginger cookie recipe.
Second, Ms. Baggett makes a point of giving us very detailed recipe instructions. The observation that very few of us got training at our mother's knee anymore is becoming more and more common in cookbooks, so many cookbooks, like Ms. Baggett, are giving us more detailed instructions. While I am very fond of Wayne Harley Brachman's book, especially for his many recipes for basic pastry doughs, I thing I would go to Ms. Baggett for her recipe for certain standards, if the two cover the same preparation.
The first thing I always go to in a baking book is the author's recipe for pie pastry. It is amazing to see the variety of additives one can find in this seemingly simple preparation. While many highly respected bakers will add vinegar or egg to the water in making the pastry, Ms. Baggett adds baking soda. Otherwise, her technique is the same you will see over and over again, with the new suggestion of using supermarket produce bags to sandwich the dough as you work it, due to their strength and food grade material.
Like Brachman's book, Baggett covers desserts which lie outside the world of baking such as puddings; custards; ice creams; sauces and sundaes; and candies and confections. The last subject is strong on fudges, taffies, caramels, and marshmallow.
Like all these books, this one is not by any stretch of the imagination a COMPLETE compendium of American desserts. I suspect that you could take all five books together and find a truly American sweet that is missing. I looked for my two favorite Pennsylvania Dutch sweets here, Apple Dumplings and Shoofly pie and found the former only as a variation to a peach dumpling recipe and found nothing on shoofly pie or molasses cake or anything else familiar to our Amish and Mennonite friends.
I am especially fond of the way Miss Nancy writes her recipes and whenever I need a cookie recipe, I always go to her book first, even before I go to bakery superstar, Nick Malgieri. And, I see the same attention to details in this volume. I am especially happy with her lecture on using the right sized pans and the techniques for assuring ourselves that our pans are comparable to what is called for in the recipe.
Very highly recommended book on American desserts of all kinds.


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Ready for Dessert: My Best Recipes Review

Ready for Dessert: My Best Recipes
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I am a compulsive baker with an embarrassingly large collection of dessert/baking cookbooks. For another book to make it onto the crowded shelves it has to stand out with unique recipes and techniques. While there are many excellent recipes in this collection that I am thrilled to have is there anyone out there who is thinking; if only I had another recipe for Mexican Wedding Cookies?
They are stingy with the photographs and it is very disappointing that of the pictures included none are of some of the more elaborate desserts where you would like to see what the final product looks like. Instead there are pictures of chocolate chip cookies, pots de creme, gingersnaps, flan, bread pudding, sorbet and frozen yogurt. That is just plain annoying. I would gladly pay more for a book that is well photographed.
I have a great deal of respect for David Lebovitz and was excited to be one of the first to get a look at his new title. There are some books I can say unequivocally, buy it you will love it. This one I would recommend looking through it first to see if it is something you would enjoy.
*Update: Obviously my comments on the book struck a chord among the obsessive bakers/ cookbook collectors out there. It has been bothering me though that other than my comment on the amount of recipes included that I dismissed as too common most were really complaints the publisher was responsible for. I want to update this review with a response to a question on the quality of the recipes in the discussion section for those who don't usually check in on those...
All recipes I have tried from this book do work, and they are clearly written. Many of the recipes are adaptations of classics with David's spin. I probably did a disservice to David by focusing on the book from my point of view as an accomplished baker comfortable adapting and tweaking recipes to suit my own taste. I think the real strength and value in this book is the amount of tips and advice David provides. It would be great for anyone who would like a book to teach them about baking and dessert making instead of just providing recipes. David's humorous conversational writing style is a big plus too.

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Brookside Dark Chocolate Covered Acai with Blueberry - 2 Pounds Review

Brookside Dark Chocolate Covered Acai with Blueberry - 2 Pounds
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Well, in all fareness, I've never tried crack. But since crack isn't covered in dark chocolate, and it's extremely unhealthy, I would argue that this stuff is better. Probably much cheaper too (if you buy it at costco.)

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Navitas Naturals Organic Freeze Dried Goji Berry Powder Himalayan Superfruit, 8-Ounce Pouch Review

Navitas Naturals Organic Freeze Dried Goji Berry Powder Himalayan Superfruit, 8-Ounce Pouch
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This product was an exceptional find. I have been adding a tablespoon of Navitas Organic Goji Berry Powder to my morning smoothies for 6 months now. My acupuncturist had suggested I add goji berries to my diet, and when I mentioned that I've been taking the goji berry powder already, he was impressed.
I feel healthier, more alert, active, less stressful, and no longer tired mid-day. I recommend adding goji powder to any diet.

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Demeter Fragrance Library Home Atmosphere Room Spray Classic Label Review

Demeter Fragrance Library Home Atmosphere Room Spray Classic Label
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....lately the products have been hit or miss.
I recently tried Sticky Toffee Pudding in the 4 oz room spray and it's definitely become my favorite -- I can't get enough of it! On the other hand, my mother loves the Waffle Cone and I ordered her 2 bottles from the Demeter website ($14 each, plus flat rate shipping) and they came smelling nothing like the waffle cone she loves. It almost smells rancid like whiskey. There's no problem with exchanges -- that's what their website says anyway. I don't know if it's the room spray version that is bad or if they reformulated, but I'm going to send it back and pay the extra for the cologne version.
As for other scents I've tried:
Sugar Cookie - Very very sweet. A little too sweet for me.
Brownie - An artificial chocolate smell, but not offensive. Doesn't last very long.
Graham Cracker - Hard to find the scent in the sea of alcohol in the product.
Waffle - Very maple syrup-y.
Strawberry Ice Cream - Very artificial owerpowering scent. Almost like a very concentrated strawberry Quik. (Strawberry milk powder brand.)
Scottish Shortbread - There is some sort of oil in the mixture and when it arrived it was nearly frozen. I didn't care for this smell either. sort of an almond cookie smell but also masked by the alcohol smell.
Mojito - Ick. My mom received this as a promo item somewhere and it smells like a hospital to me! I'm not sure which component of Mojito smell is doing that to it, but I'd pass.
There's a Jelly Belly line scent that has something to do with blackberries. It was a pretty harsh scent. Not light and airy -- very contrived and strong. Over the top but not in a good way. Same goes for the Blueberry Muffin in the Jelly Belly line.
Vanilla Cake Batter - Not very exciting. Very vanilla, not very cakey.
I reviewed the Rubber and Mesquite scents on Amazon somewhere -- pass on those.
Before you invest the money, go to the Demeter site and get the $5 1/2 oz splash version of the scent you like. Or just get the Sticky Toffee Pudding. ;)

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