The Glycemic Index Diet For Dummies Review

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(More customer reviews)Wow. What a great read. For some background information, I am a registered dietitian and was taught that for the most part, calories in vs. calories out was the way to lose weight. I had been trying this for many years, and was unsuccessful with weight loss. Last year, I was diagnosed with PCOS, which basically stems from being insulin resistant, making it harder for me to maintain a healthy weight. At the beginning of this year, and subsequently my last year in my 20's, I knew I needed to make a change in my health to prevent diabetes and other health concerns and this would be the year to do it.

I started reading this book and couldn't put it down. The information is clear and easy to understand, and the book is a fun read with lots of humor. I couldn't believe how much I didn't know about the glycemic index/load and how different foods affect blood sugar differently. I had always assumed that as long as I kept my calories under goal, I would maintain my weight. This book taught me that the types of foods really do matter, but also, that nothing is off limits. I changed my thinking and way of eating. Now, I try to indulge in sweets and higher glycemic items as a treat vs. a daily habit.

I've also experimented with diffferent foods, mainly vegetables and grains that I would have never used. And much to my surprise, I love the taste of bulgur instead of rice, and quinoa as a grain. The recipes in the book are delicious and stuff I would actually make, unlike lots of other nutrition books with not-so-appetizing recipes. And hey, I don't miss those 25 extra pounds I was carrying around either.

Overall, I would recommend this book to anyone that wants to feel their best and take charge of their health.

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Product Description:

Get proven results from this safe, effective, and easy-to-follow diet Using the glycemic index is a proven method of losing and maintaining weight safely and quickly. The Glycemic Index Diet For Dummies presents this system in an easy-to-apply manner, giving you the tools and tips you need to shed unwanted pounds and improve your overall health.
Recommends foods that boost metabolism, promote weight loss, and provide longer-lasting energy

Features delicious recipes for glycemic-friendly cooking at home
Includes exercises for maintaining glycemic index weight loss and promoting physical fitness
Offers guidance on shopping for food as well as eating at restaurants and away from home

You'll not only see how to apply the glycemic index to your existing diet plan, but also how to develop a lifestyle based around improving your overall health.

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The Portable Baker: Baking on Boat and Trail Review

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(More customer reviews)Comprehensive and easy to read, this book explains the various techniques and equipment available for camp baking, and gives wonderful recipes. The Chinese steamed dumplings were a revelation on our trip, and we *loved* thefresh bread. If you're a cook who camps, you need this book.

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The Spangenbergs offer 120 recipes for yeast and quick-breaddelectables, including breads, biscuits, scones, coffee cakes, and sweet breads. Recipes include quantities for both fresh and dry ingredients, as well as substitution lists and nutritional guidelines.

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Campfire Cuisine: Gourmet Recipes for the Great Outdoors Review

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(More customer reviews)My wife received this book as a gift from my mother after I recommended it to her. The recipes are much more elaborate that what we were looking for. They contain numerous ingredients, many of which are not our common staples. This alone make this book unsuitable for our style of camping. The directions do encourage at home preparation, but this, again, was not what we were looking for. We want to be able to use fewer ingredients, prepare on site, and still make delicious, appetizing meals in the great out doors!We'll keep looking.

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Product Description:
Campers will wax rhapsodic about sleeping outdoors, breathing clean air, and communing with nature, all the while eating unhealthy, unsatisfying foods. Campfire Cuisine is here to ensure that you won't have to eat hot dogs and baked beans any longer.
This illustrated cookbook features more than 100 simple but inspired recipes for meals that can be cooked at a campsite all made from fresh foods, without any prepared or freeze-dried ingredients. Enjoy recipes such as Spicy Orange Chicken, Grilled Steak Tacos, Bourbon-Glazed Salmon, Lemony Couscous Salad, Cinnamon Baked Bananas, and more!
With Campfire Cuisine's practical guidance on meal planning, cooking, and equipment selection, it's easy to eat well while reveling in the great outdoors.

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The Great Scandinavian Baking Book Review

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(More customer reviews)I bought the older hardcover version of this cookbook that was issued in 1988 and there probably is not a lot of difference between the two versions. I highly recommend this cookbook for two reasons.
First of all, it is written by Beatrice Ojakangas who, in my opinion, is the queen of all recipe book writers:) I own a number of her cookbooks and she writes in a very clear, concise way. All of her recipes are accompanied by a cultural anecdote or an informative note or two about the recipe so that you feel that you own more than a cookbook - you gain an insight into the Scandinavian culture and way of life.
Secondly, and just as important, the recipes in this book are simply delicious. They run the gamut from breads and rolls to mouth watering pastries, both sweet and savoury. I had seen the many shapes that Danish pastry came in and they looked somewhat daunting to prepare but, in her book, Ms Ojakangas provides easy to follow diagrams that made them a breeze to shape. Being a chocoholic, I never thought that desserts could be tasty unless they were loaded down with the stuff. I stand corrected!:)
Again, I highly recommend this book. The recipes are delicious and it is an excellent book for anyone who has ever felt daunted by baking. Well done!

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Beatrice Ojakangas, the author of Scandinavian Cooking and The Finnish Cookbook calls on her Scandinavian heritage and wide-ranging knowledge of Scandinavian baking to produce the definitive book on the subject. The emphasis is on ease of preparation, and all these unusual and tempting recipes will delight readers.--This text refers to an out of print or unavailable edition of this title.

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Anna Getty's Easy Green Organic Review

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(More customer reviews)I really liked this cookbook from the first read.The primer on organic cooking isn't too long but get's in all the main points I think should be there.The recipes are not terribly cohesive, but they sound delicious and they are not over-worked.Most of them have nicely pared down ingredient lists that won't have you buying obscure spices you never use again (with the exception of some obscure salts, that I replace with, well, salt).I've tried five of them so far and they've been pretty much spot on.

The photography is great.I shouldn't care, but frankly an enticing picture of the finished product is a good motivator for me to try something new.Not every recipe is illustrated but it seemed like the majority had pictures.

The only drawback I can offer you is that the recipes, while actually pretty easy, feel a little on the gourmet side for "weekday dinner" use.This where it becomes apparent that this book was written by an heiress in the Getty family.To some degree that was really a problem in my head I had to get past.At first couldn't see serving "Arugula and strawberry salad with pumpkin seeds" to my pre-school aged kids, but then I realized I've always got strawberries around for them to eat, I can buy pumpkin seeds in bulk, and once I replaced the arugula with something a little less bitter I had a really easy salad my kids devour.Once you get past titles that sound like they would be complicated you get down to a really good "idea" cookbook that can stretch your cooking out a little.

It's hard not to give this cookbook five stars, Getty has managed to bridge a lot of tricky gaps (organic primer + gourmet + practical daily cooking + creative recipes) in a book that's just easy to cook with.Well worth buying.

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Anna Getty chef, TV personality, heiress, and mother loves great food made from fresh, organic, and sustainably harvested ingredients. In this fact-filled guide and cookbook, Anna explains how to shop for organic, seasonal, and local ingredients, how to keep an eco-friendly kitchen, and how to cook meals that are as scrumptious to eat as they are healthy for you and the earth. Such delights as Roasted Tomato and Goat Cheese Toasts, Double Lemon Chicken Breast with Fresh Tomato Basil Salsa, and Mini-Strawberry Rhubarb Crumbles will quickly help anyone down the road to a healthier, organic lifestyle. Packed with sound advice, plenty of color photographs, and 100 fabulous recipes, Anna's kitchen is the destination of choice for the discerning home cook.

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Jack's Skillet: Plain Talk and Some Recipes From a Guy in the Kitchen Review

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(More customer reviews)It seems to me that there are three kinds of cookbooks:
1> The massive, reference-kind.Containing not just recipies, but info on how to buy an avacodo, the difference between a pinch and a dash, seventy five different things you can do with garlic, etc. For me, these books are useful, but they take all of the fun out of cooking. Worse, they don't encourage experimentation
2> The regional or course-specific kind.You know, books just about chocolate or cajun or brunch.Again, nice to have (especially if you're marrying someone Italian and you happen to be Jamacian... or something like that), but a little too specific for every day use.
3> The book that tries to do a good bit of the above, but focuses more on stoking your enthusiasm, your experimentation, and your built in love of food (you know you have one).
Jack's Skillet is fixed squarely in category number three.This slim book offers 50-odd chapters on every course or occasion or meal that you might come across in a year.Family get-togethers, Easter dinners, oysters, miles of chicken dishes, homemade pizza, shortcake, salads, barbeque, soups, blackberry pies, coffee, margaritas, biscuits, camping, meat loaf, cake and even home made crackers ("more convenient than going to the store").
Each chapter reads like an ode to the food and the situation it's being prepared in.The "flavor text" is entertainment in and of itself.When the time comes for the recipies at then end of each chapter, you're already drooling.
The recipies themselves are straightforward.Jack takes you through them in prose, then again in regular recipe form.The recipies avoid the banal of the over-simple and complex ornate-ness of the caterer.This is home cooking.
While there's a fair amount of regional pride from Jack (who's lived in Mississippi, Arkansas and New Mexico), Jack makes a strong effort to avoid limiting his scope and pulls recipies from all over.
Experimentation is encouraged and the reader is given a nice framework to experiment in.
In short, this is a book that encourages cooking.It gives the reader the enthusiasm that one only gets from a well-written cookbook; not just a book with good recipies.Pick it up!

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"I'm the original improvisational cook, " writes Jack Butler in the introduction to Jack's Skillet. And his book proves him right. Butler's food writing is flavored delightfully by his down-home good-ol'-boy Arkansas/Mississippi roots and spiced up by his humorous observations. Luckily for hungry readers, the book also includes 60 recipes for all the essential dishes in Butler's pantry, including Apple Bread Pudding, Fajitas, Strawberry Shortcake, and Chicken Pot Pie.

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Cooking Basics for Dummies Review

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(More customer reviews)This book has helped me so incredibly much.
Mainly because i didnt even know the basics.. Terms in such..
The last straw for me was when I screwed up burger helper. I thought "simmer" on the instructions ment high heat. Then 2nd attempt forgot to "drain the meat" which didnt make for very good Fettuchini Alfredo helper :(
This book talks in low level terms.. Explaining Simmer among others. Before I bought this book, i recieved a cookbook for Xmas.. Which was no use to me because I didnt even understand half the instructions. So I was screwing up burger helpers and didnt even know how to make good scrambled eggs.. *sigh*
NOW!! I make probably some of the best breakfast you ever had. My scrambled eggs are nice, soft fluffy just right.. I mix in Chorizo and heat up some tortillas for some Migas.. OH THATS NOT ALL! I have impressed my mother greatly with hommade stew.. Started off with the recipe in this book (Which is very good BTW).. Then migrated from the stove to a slow cooker(crock pot) and now MY MOTHER asks for me to bring her some of my stew(which is sorta developed into a custome recipe of mine). Pot Roasts.. Tacos...Grilling fish.. ect ect...
My kitchen never had the right tools in it to cook with. This books gives you a nice basic economical listing of things that you must have to cook. VERY GOOD INFO.. Also the listings of spices to have on hand, herbs and other stuff. Also even explains how to properly use knives and what knife to use for what! Again but $ wise its reasonable.. it doesnt ask you to go out and spend 300.00 on junk you will hardly use. Its very common sense...
And then safety. Book goes over proper cooking times and temp for various meats and cautions on cooking chicken. It also gives you a very nice chart on how long various foods, leftovers, meats can be stored in Fridge and stay edible. THIS WAS VERY HELPFUL!
Again.. Great book for person who is cooking clueless and needs it.. Like me ;-)

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Your Time to Cook: A First Cookbook for Newlyweds, Couples, & Lovers Review

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(More customer reviews)My husband and I have been married just a few months and we got this book for Christmas. Although we can both boil water, neither of us is very experienced in the kitchen. (We order lots of take-out.)When we began thumbing through the pages, the first thing that struck us was how beautiful it is. There are full-color photos on just about every page, including ones that are next to EACH step of EVERY recipe. (I got a number of cookbooks for my shower, but none of them have as many photos as this book.) For me, this is really helpful during the learning process, because it is so much easier to follow an instruction if I can see it visually. But what I really appreciate is that there are so many basic recipes and so much helpful information in each chapter. We have already tried out some of the breakfast dishes, including a number of omelets that came out perfect. I also LOVE the chapter on entertaining. Along with suggested menus (with recipes that are in the book), it gives lots of ideas for hosting all kinds of parties--sit down dinners, buffets, cocktail parties--including pointers for setting the right mood (there are even napkin-folding instructions).The author is pretty funny, too. His introductions to the chapters and the comments he makes at the recipes really crack us up. Although we just started using this cookbook, I can already tell that it is going to be one of our favorites.

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For some people, cooking a meal is as easy and effortless as a walk in the park. But for others, even frying an egg may seem like a hike up Mount Everest. Designed for everyone who feels clueless in the kitchen, Your Time to Cook is a true first cookbook, packed with important kitchen essentials and cooking fundamentals--as well as a collection of basic, easy-to-prepare recipes. Kicking off the book is an introduction to kitchen gadgets and gizmos, essential guidelines for stocking the pantry, and a review of common cooking terms and food-preparation techniques. Hundreds of magnificent full-color photos help make the information clear and accessible--whether it is a description of a how to chop an onion, scramble an egg, cook the perfect steak, or brew the best cup of coffee. Over 250 foolproof recipes include everything from breakfast favorites and party appetizers to hearty soups, salads, veggie side dishes, pastas, and seafood, as well as chicken, beef, pork, and lamb dishes. There is also a dessert chapter that s packed with your favorite sweet treats. To further ensure successful results, photos accompany each recipe s step-by-step directions, while practical tips and tricks make sure that each meal is not only picture perfect, but also perfectly delicious. Whether you are a newlywed struggling in your first kitchen, a single out on your own, or just someone who d like to gain more confidence in the kitchen, Your Time to Cook is your key to cooking success.

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Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace Review

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(More customer reviews)I own multiple macrobiotic cookbooks, and this one is the one I come to time and time again.Learning about the specialty ingredients in macrobiotic cooking is tricky, but once you have found a source of these ingredients, the recipes in this book are simple and tasty.

The thing I like most about this book is the simplicity of the recipes.Most of the recipes call for the same 4-5 cooking styles, with the same 4-5 condiments.Many of the recipes in this book have become staples of my diet.

I am not a 100% practicing macrobiotic, but when I feel the need to eat healthy and lose weight, I always turn to this book as a refresher course to how to eat healthy.

This book is an excellent companion book to "The Macrobiotic Way" by Michio Kuchi.Another book I highly recommend is "The Hip Chick's Guide to Macrobiotics".These three books are used more than any other in my cookbook library.

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The Way to Cook Review

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(More customer reviews)Julia Child's "The Way to Cook" is one of the essential cookbooks every kitchen should have. Julia's straight forward instructions, her outstanding recipes and the quality of the dishes she recommends makethis and fantastic cookbook.
While Julia covers a wide range of dishes inthis book (Soups, Breads, Eggs, Fish, Poultry, Meat, Vegetables, Salads,Pastry, Desserts, and Cakes & Cookies) her emphasis is definitely onFrench/European cooking. If you are looking for recipes from differentethnic groups, you will need to find other cookbooks to compliment thisone.
In the last five years that I've owned this cookbook, I've made awide selection of recipes and have never been disappointed. From simpledishes such as crepes to complex day-long affairs such as Lamb StewPrintaniere, her instructions have been complete, straightforward, anddetailed. If you follow her steps, you're guaranteed to have incredibleresults.
The book includes both beautiful and useful photographs. Thisis important, because one of the big drawbacks with most cookbooks are thatthey have incredible imagery of the finished dish, but don't actually showyou how things should look as they are being prepared. The way to cook doesan excellent job at showing you both... which is one of the reasons it issuch an outstanding book.
Julia's other books are also excellent. Both"Baking with Julia" and "In Julia's Kitchen With MasterChefs" are outstanding.
One last word of advice... if you ever makeA Fast Saute of Beef for Two from this book, use heavy creame instead ofcornstarch (she says you can use either). The cream will make thedifference between a good meal and a great one!
Enjoy!

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The Leave-No-Crumbs Camping Cookbook: 150 Delightful, Delicious, and Darn-Near Foolproof Recipes from Two Top Wilderness Chefs Review

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(More customer reviews)I was hoping that this would be a more useful camping cookbook.It is really a gourmet cookbook that tries to be a camping cookbook by using"sierra cup" as a unit of measurement (a "sierra cup" is a fancy backpacking cup purchased at trendy outdoor stores, and holds about 9 ounces)and by illustrating it with camping pictures and artwork.The ingredients for most of the recipes require access to gourmet and specialty stores.

When I go camping, I like to camp.I like to fish, hike and enjoy the outdoors.If you use this cookbook, you need to be someone who likes to cook.And I mean really likes to cook.In fact, camping must be something that you do to impress your friends with how environmentally conscious you are, while you whip up a meal of "Vegetarian Chicken Lemon Grass Soup" and "Spinach & Roasted Peppers Risotto."These are great sounding dishes that I would order at an expensive restaurant, but not something that I would want to spend hours preparing over my Coleman stove while the trout are biting.

The book tries really hard to be a camping book (remember the "sierra cup" thing?).But, it refuses to call a biscuit a biscuit.The book refers to them as scones.Scones are cool when sitting at an outdoor table at Starbucks discussing the evils of a capitalistic society with your liberal friends, but come on, when camping, I eat biscuits!

All in all, if you like gourmet recipes and gourmet cooking, and don't mind spending endless hours hunting down exotic ingredients, this is a good book.If you like to enjoy the outdoors, ditch this book, put together some simple, good food and go enjoy!

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Imagine this: You're at a campsite 10,000 feet up in the Third Mono Creek Recess of the high Sierras. You have no refrigerator, no food processor, no non-stick cookware, no measuring spoons, no pepper mill, no sea salt. How are you going to cook a meal that is imaginative, delightful, and delicious? That's what The Leave-No-Crumbs Camping Cookbook is all about.Rick Greenspan and Hal Kahn show anyone who loves the outdoors how to make homemade pizza, braid challah, wrap poached trout in a sushi roll, and even make dumplings for Chinese dim sum at their campsite.

Campers who have never cooked anything more complicated than s'mores might feel uncertain about tackling chocolate mousse in the wild, but Greenspan and Kahn have three decades of experience teaching camp-out cooking. "We've taught people who could barely boil water," they say. And they are reassuring about trailside mishaps. If your grilled trout falls into the fire, take it out, brush off the ash, and rename the dish Cajun Blackened Trout. If the eggs break in their plastic container, make a dinner of crepes, huevos rancheros, and a cake. "The point of wilderness cooking is to have fun," say Greenspan and Kahn, "not worry if the Academie Française is looking over your shoulder." You'll find recipes for soups and stews; fruit, vegetable, and tofu dishes; pilafs, risottos, and polenta; pasta, noodles, and dumplings; sauces and schmeers (that's Yiddish for spreads); pancakes, crepes, and souffles; pizza and quiche. An entire chapter is devoted to trout, and the book even includes a recipe for chocolate cake. There are instructions and tips for all sorts of of cooking techniques, including dehydrating, baking in coals or on a camping stove, grilling, frying, and steaming. And several pages are devoted to trip planning: how much food to bring, what to look for in a camp stove, how long you can expect your cooking fuel to last. This book is perfect for car campers, backpackers, bikers, canoeists, tail-gaters, and day picnickers who want good food to be part of the outdoor experience

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The Dinner Doctor Review

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(More customer reviews)I am a huge fan of Anne's Cake Mix Doctors. The books got me into baking (which I was scared to do) and her recipes not only make cake mix GOOD they WORK. (Anne's Banana Cake in the first book made satisfied my nostalgic longing for a similar Sara Lee cake we used to have for family dinners in the 1970s.) So I was happy to give The Dinner Doctor a try if just for the memories (we had a lot of tuna casserole for those family dinners) but this book is not about nostalgia: It is perfect for the modern family to make some quick, easy, tasty meals using things I easily found in the supermarket. I am stuck right now on the deli roasted chicken recipes (we call them rotiserie chickens in NYC). For my money, these chix are tasty, easy, cheap, and abundant but after awhile they are just... well... roasted chickens. Anne must have at least 20 ideas and recipes for taking these chickens and just doctoring them with some fresh ingredients to make something different and, yes, BETTER. I plan on making more but we have tried and loved the Asian chicken salad and also liked the burrito bake. The brownie drops were great and the simple mushroom galette was perfect for the fall. I've only had the book for a week and already I can tell that at the very least I'll have lots of great ideas for meals to come (and a few new cakes to boot!).

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The doctor's back, and now she's curing dinner woes! Anne Byrn, the award-winning food writer and author of The Cake Mix Doctor and Chocolate from the Cake Mix Doctor does for dinner what she did for dessert-shows how to take common, convenient supermarket ingredients and turn them into meals that taste like they're made from scratch.
Making excellent use of the Crock-Pot and other labor-saving appliances, incorporating hundreds of shortcuts and tips, and cooking from a pantry of prepared foods-whether canned, frozen, jarred, dried, or fresh from the salad bar-the Dinner Doctor shows how to make over 200 fast and kid-friendly appetizers, salads, soups, sides, and main courses. Take, for example, a can of tuna, and think outside the sandwich: Add beans, tomato, and a vinaigrette, and it becomes a Tuscan Tuna and White Bean Salad. Turn that healthy mixture into a pasta salad with the addition of cooked penne. And make a speedy pasta supper by tossing the salad with sauteed zucchini and a generous shower of shredded Parmesan. Or, whip up a Tuna Noodle Casserole like mom used to make-but faster and healthier-by lightening the traditional cream of mushroom soup with lemon juice and lowfat milk and using precooked pasta and frozen peas. There are dozens of ways to doctor deli-counter basics into stunning hors d'oeuvres. Five quick casserole toppers. Five zippy garlic breads and 30 ways to dress up frozen peas and frozen spinach. And the "15s"-15 cold pasta sauces, 15 ways to doctor deli chicken, 15 meals made from summer tomatoes, and more.

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A Taste of Challah Review

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(More customer reviews)While this book might be less intimidating for beginngers than Maggie Glezer's Blessing of Bread, in most respects it is far inferior to Glezer's work.There are few recipes for Challah (as a previous review noted the one for plain Challah does not contain eggs) and the recipes for the other breads are lackluster.If you want a book that examines Jewish baking through the ages and across many different regions, Glezer's book is definitely the better choice.If your goal is a basic overview of Challah and a few basic recipes, Ansh's book will suffice.

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Many find the task of making their own bread, and more specifically, of making their own challah, to be intimidating and difficult. A Taste of Challah brings the lost art of home challah and bread baking back to where it is meant to be -in the home. Far more than just another cookbook, A Taste of Challah is a guide, containing within it everything you need to know about the topic of challah and bread baking. Clear instructions and step-by-step, full-color photos will help you successfully master each recipe. This book goes far beyond tasty challah; you can sample breads from around the world. There are recipes included for Kubana, Rye and Flax Seed Bread, Oatmeal Raisin Bread, Saluf, Bagels, Hot Pretzels ... and much, much more. Try them, and enrich your home with the aromas and tastes of both past and present. Replete with numerous tips and sound advice, A Taste of Challah ensures that all your bread baking will come out perfect and tasty ... every single time.

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The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart Review

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(More customer reviews)This is the finest cookbook on Oaxaca's world famous regional cooking. I have been there several times to enjoy the people and food. I have looked for years for recipe to make "yellow moles". The book is clear, well-researched and loving presented.

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Praise for The Food and Life of Oaxaca "There's a whole new and surprising world of flavor and texture contrasts described in this intriguing cookbook, along with lore and history of the exotic and artistic Oaxaca. No one is better equipped than Zarela to present clear and delectable recipes for the tantalizing dishes of this little-known regional cuisine." Mimi Sheraton, author of The Whole World Loves Chicken Soup "I've watched Zarela weave her culinary magic from the first dinner party I attended at her home, beginning with intensely flavored salsas presented in lava bowls. How apt that a chef who prepares such dazzling Mexican food should lead us through Oaxaca. The soul and lore of this magical place will add new life to your table through Zarela's recipes." Shelia Lukins, author of USA Cookbook, Food Editor of Parade Magazine "Food in Mexico, especially in Oaxaca, smacks of so much more than trends and nutrition. Zarela Martinez knows this passionately and has bestowed on us a book that will enrich the lives of all that are really hungry, all that are seeking more than the latest flavor. Filled with honest glimpses of an extraordinary place, The Food and Life of Oaxaca offers the most intimate understanding anyone can gain of another culture-the understanding that comes through flavor. For many in Oaxaca, eating is the perfect act of celebration, consecrating every aspect of life. The warm flavors Zarela Martinez has captured here are the perfect expression of Oaxaca's generous spirit.

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The Scout's Outdoor Cookbook (Falcon Guide) Review

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(More customer reviews)I'm a outdoor trainer for Girl Scouts-- this cookbook is excellent for the new to experienced person. All the receipes are tried and true, from the easy level to the advanced.Everything you need to know, how to cook using stick, one pot, dutch oven, cardboard box, paper bag, ingredients, type of fire, even to the number of charcole brickets you need are included. It's easy to read and understand.I highly recommend it to anyone that cooks outdoors.I've done 3 outdoor trainings using it, and every leader there (including people who have never cooked outside), purchased a book. The receipes can also be cooked in your kitchen. Try it, you won't be disappointed.Christine and Tim have done their homework on this book.

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500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love Review

Average Reviews:

(More customer reviews)First let me say that I own many, many low-carb cookbooks, and this one is THE best I have ever read!Not only does it offer 500, yes, 500 recipes that are easy, fabulous and low carb, but the introduction and ingredient chapters were SPECTACULAR!The introduction was warm, witty and informative.I typically skim through the beginning chapters and get right to the recipes, but I couldn't put this one down!So many questions that I had were answered in the Low Carb Specialty Foods chapter, not to mention the Polyols chapter and the Where to Find Low-Carb Specialty Products chapter (she doesn't like paying through the nose for this stuff, either)!
The Ingredients You Need to Know About section was the absolute best--necessary and unique information about eggs, fats/oils, flour substitutes (what the heck are guar and xanthan gums, anyway--she answers that, too!), sweeteners (wow, I can have molasses!), vegetables (and I can have carrots, too!), and oh so much more.Her first recipe is addictive enough to eat every day (Heroin Wings)!I wish I could say that I've made all the recipes, but I'm so busy trying out the recipes from the first chapter, I haven't even looked at the other chapters yet, but believe me, I know they'll be outstanding.
This author is down-to-earth, funny and charming.I can relate to her so well.She stresses over and over again to listen to your body and let that be your guide regardless of whether the food is low-carb.This works so well for me.The BEST book you will ever purchase on low-carbing and low-carb recipes.DON'T MISS THIS ONE!

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Product Description:
Dana Carpender comes to the rescue with 500 Low-Carb recipes. Covering everything from soup to nuts, this comprehensive compendium of recipes offers choices like...
Heroin Wings (they're so good they're addictive)
Mockahlua Cheesecake
Meatza (pizza without the crust)
...plus dozens of ways to spice up staple dishes such as burgers, omelets, steaks and chicken
Readers will also learn:How to make low-carb casseroles that are delicious - without noodles or rice!What to serve instead of mashed potatoesThe secret to low-carb stuffingThe way to satisfy sugar cravings - decadently - and still stay low-carbThe lowdown on low-carb ingredients
Recipes have been tested and proven delicious. They are guaranteed to please even the most reluctant bread-lover.

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The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery Review

Average Reviews:

(More customer reviews)This book is new, so I've only baked 5 recipes so far, but I'm already in love.An interesting thing about the book, because the authors are professionals, is that the recipes give both weight and volume measures.So if you're a precise baker with a kitchen scale, this book has exactly what you need.If you're a little more casual of a baker like me, then you'll do fine with the traditional measures.Also worth noting is that the authors go out of their way to spell everything out in great detail.If you like the abbreviated recipe on the back of the package of chocolate chips just fine, then you probably don't need this book.If you're looking for the best cookies ever, then this book should be at the top of your list to try.I just made the Double Chocolate Chip Cookies, and that prompted me to write this review.My whole house smells like heaven, and the cookies are unbelievably good (don't skip the toasted pecans).And as good as these are, the Award-Winning Brownies recipe might be even better.Just let them chill overnight before eating, and you will be greatly rewarded.

I've tried the cakes at the Amy's Bread bakeries in New York City, and I wonder if I can get the same results at home.Based on the amazing results I've had so far with the cookie and brownie recipes, I'm thinking the answer is yes.By the way, the book is packed with color photos, so it makes a great gift.

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