Eat Well, Lose Weight (Better Homes & Gardens Cooking) Review

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(More customer reviews)This is a WONDERFUL cookbook. It is loaded with healthy recipes that really taste good. Each page is beautifully illustrated with a color photograph of the dish being featured. My husband and I both love fish and I was very pleased to learn how many fish and seafood dishes are contained in this book. In fact, when I prepare fish (at least once or twice a week) it is THIS cookbook to which I first turn. Try the SEARED TILAPIA WITH LEMON-TARRAGON SAUCE or the BROILED HALIBUT WITH BALSAMIC GLAZE. Then for shellfish try the SHRIMP AND PEANUT STIR FRY or the SHRIMP PAELLA. Mmmm good! There are some lovely chicken recipes I have yet to try but their descriptions really sound interesting. There are also delectable recipes for veal, flank steak, pepper steak and pork tenderloin as well as some exotic soups and mouth watering salads and even desserts. I could go on and on but what I recommend is to try it for yourself. You will treasure for years to come! Especially IF YOU LIKE TO COOK! (and cook healthy of course...)

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The Complete Meat Cookbook Review

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(More customer reviews)Everything -and I mean EVERYTHING- you need to know about meat: from where does it come from to how to carve it, this book is a complete marvel! Do not confuse it with any of those "barbecue bibles" that tell you stuff you either already know or couldn't care less (i.e. lots of no-brainer tips or cookout recipes for weekend grilling-chef dads). This is not a cookbook, this is a TREATISE (also very entertaining reading)!
This book is for experts, made by experts! It describes the animals, their meat, its flavors, textures and consistency, the cuts, their handling, the cooking techniques for each and everyone of them and, needless to say, some not-your-usual-dinner exotic international recipes that'll water your mouth (it even features "cochinita pibil"!).
Too bad it only covers beef, veal, pork and lamb! It should also include game! But ...nobody's perfect! All in all, A MUST!

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The 10 Things You Need to Eat: And More Than 100 Easy and Delicious Ways to Prepare Them Review

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(More customer reviews)I saw the authors on good morning america and got a few recipes from the gma website. i really liked the pizza which i made last night and my kids devoured. the book gives you a mix of history, information, science and recipes. the authors have a nice tone which is at times funny and the recipe instructions are pretty easy to follow. if you're looking for ways to mix more superfoods into your meals and into your kids meals, i totally recommend this book.

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THE 10 THINGS YOU NEED TO EAT AND 100 WAYS TO PREPARE THEM pairs New York Times health columnist Anahad O′Connor with foodie Dave Lieberman to present the 10 foods that should be on your plate, including the scientific research on why they will make you healthier and easy-to-follow recipes to savor them at every meal. Each chapter will be devoted to a new food from the list -- cinnamon, beets, quinoa, nuts, wild salmon, berries, tomatoes, spinach, avocado, cabbage and some honorable mentions, including pomegranate, turmeric, Sicilian wine and more -- which have been proven to help prevent early onset of aging, cancer, or general fatigue, among other health benefits. Anahad and Dave, who met when they were roommates at Yale, will bring a young, fun voice to this book. With their help, readers will not only be inspired to cook up entire meals - from appetizers to desserts - chock full of the 10 things you need to eat, but they will also become more informed and aware of the food that they choose to put on their tables. This cookbook also sets itself apart form other health cookbooks on the market because of this dual voice and fresh package, including illustrations. Based on the hugely popular and widely shared New York Times article on this subject, THE 10 THINGS YOU NEED TO EAT AND 100 WAYS TO PREPARE THEM is sure to appeal to foodies, health nuts, novice cooks, and people who simply enjoy healthy living.

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Marinades, Rubs, Brines, Cures and Glazes Review

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(More customer reviews)While grill chefs will be very happy with this book, it has a broad appeal for all cooks. Take poultry. Poultry is actually more difficult to cook well then most beginning cooks realize. It is easy to overcook and dry out chicken, undercook and deliver unplesantly bloody chicken or just end up with bland results. This book provides the key to solve those problems through .....marinades, rubs, brines, cures and glazes. All of these methods can be used prior to or in conjunction with standard indoor cooking techniques. Try a brine before preparing your next pork chop in any manner
What I particularly appreciate it that the author takes the time to explain the reason the techniques work. He clarifies what can and cannot be expected from each technique clearing up much confusion on these top ics.The presentation of this material is easy to understand and informative. People who enjoy Alton Brown will enjoy this aspect of the book. If you like, however, you can skip this material and go directly to the recipes. The recipe section is full of spice and herb combinations that are novel and imaginative, and that is coming from someoe who owns nearly 100 cookbooks.
Darn good buy.


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