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    1. Deceptively Delicious: Simple
    2. The Food Matters Cookbook: 500
    3. The America's Test Kitchen Healthy
    4. Nourishing Traditions:The Cookbook
    5. The Primal Blueprint Cookbook:
    6. Healthy Bread in Five Minutes
    7. Quick-Fix Vegetarian: Healthy
    8. Now Eat This!: 150 of America's
    9. Skinny Bitch: Ultimate Everyday
    10. In the Green Kitchen: Techniques
    11. Great Food, All Day Long: Cook
    12. Gluten Free Every Day Cookbook:
    13. The Healthy College Cookbook
    14. Vegan Cupcakes Take Over the World:
    15. The Indian Slow Cooker: 50 Healthy,
    16. Green Smoothie Revolution: The
    17. Moosewood Restaurant Cooks at
    18. The Healthy Slow Cooker
    19. Cooking Light Way to Cook Vegetarian:
    20. The Paleo Solution: The Original

    1. Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food
    by Jessica Seinfeld
    list price: $12.95 -- our price: $7.49
    (price subject to change: see help)
    Isbn: 006176793X
    Publisher: William Morrow
    Sales Rank: 420
    Average Customer Review: 3.6 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    It has become common knowledge that childhood obesity rates are increasing every year. But the rates continue to rise. And between busy work schedules and the inconvenient truth that kids simply refuse to eat vegetables and other healthy foods, how can average parents ensure their kids are getting the proper nutrition and avoiding bad eating habits?

    As a mother of three, Jessica Seinfeld can speak for all parents who struggle to feed their kids right and deal nightly with dinnertime fiascos. As she wages a personal war against sugars, packaged foods, and other nutritional saboteurs, she offers appetizing alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them. Her modus operandi? Her book is filled with traditional recipes that kids love, except they're stealthily packed with veggies hidden in them so kids don't even know! With the help of a nutritionist and a professional chef, Seinfeld has developed a month's worth of meals for kids of all ages that includes, for example, pureed cauliflower in mac and cheese, and kale in spaghetti and meatballs. She also provides revealing and humorous personal anecdotes, tear–out shopping guides to help parents zoom through the supermarket, and tips on how to deal with the kid that "must have" the latest sugar bomb cereal.

    But this book also contains much more than recipes and tips. By solving problems on a practical level for parents, Seinfeld addresses the big picture issues that surround childhood obesity and its long–term (and ruinous) effects on the body. With the help of a prominent nutritionist, her book provides parents with an arsenal of information related to kids' nutrition so parents understand why it's important to throw in a little avocado puree into their quesadillas. She discusses the critical importance of portion size, and the specific elements kids simply must have (as opposed to adults) in order to flourish now and in the future: protein, calcium, vitamins, and Omega 3 and 6 fats.

    Jessica Seinfeld's book is practical, easy–to–read, and a godsend for any parent that wants their kids to be healthy for a long time to come.

    ... Read more


    4-0 out of 5 stars Let's Compare: "Deceptive" Vs. "Sneaky", February 8, 2008
    Deceptively Delicious VS.The Sneaky Chef

    First of all let me start by saying:
    !) I don't have young kids any more BUT
    2) I HATE veggies but I know I need to eat more of them, so any system that gets them into me and the grownups in my life: BRAVO!

    Yes, I'd recommend BOTH books and here's why. They each have their strong and weak suits.

    A) pictures, which is helpful and fun
    B) tips and comments by her taste-testers
    C) used one type of puree for each recipe
    D) is spiral bound so it will lay flat. The whole layout is really nice, just as a cookbook to read!
    E) doesn't beat you over the head with the whole nutrition thing

    A) combination purees, which add a lot of variety and ease into the cooking part
    B0 really cute names for the dishes. Makes it easy to remember!
    C) isn't afraid to use butter and milk!
    D) goes seriously into the nutrition thing. Almost the first half of the book is a prelim and explanation of the whole concept.
    E) the recipes seem to taste a bit better!

    DD. The recipes are a bit bland. If you're cooking for an adult palate, you need to add more spices. For example her "Chocolate Chip Cupcakes." I suggest substituting milk (even skim) for the water, add an extra T. vanilla and 1-2 teaspoons of cinnamon. One of the veggie purees her recipes call for aren't covered in the "how to prepare puree" part.

    SC: Very few pictures. It's not spiral bound but a trip to Office Max can take care of that for you. (Best tip I ever got regarding cookbooks by the way and found it here!) It's a bit "textbook" like. I get the whole nutrition thing already.

    I wish both books went into greater detail about the pureeing part. They're pretty good but if you're not a veggie person to begin with, you might not know what is the proper consistency.

    I understand that Missy (The Sneaky Chef author) is writing a cookbook for adult with hidden veggies and I hope Jessica will do the same!

    3-0 out of 5 stars Hmmmm..I thought this was going to be easier!, October 16, 2007
    I also was so excited for this cookbook to arrive. I immediately rushed to the grocery store to get $50.00 worth of vegetables and other baking ingredients.

    My first attempt was the brownies, and my victims were all adults. The look on their faces was priceless. Not so good because of the very weird texture to them.

    Next, eggs with cauliflower for my 3 year old. Hmmm, he was wondering whey the eggs that have always been yellow, have now turned white. Add a little cheddar, and bam, they are yellow again.

    The blueberry cupakces with cream cheese filling, total disaster. They looked horrible, and tasted even worse. I didn't even attempt to try to get anyone in the house to eat them would have thought I was feeding my husband horse meat. They were NASTY! Very slimy with a funky aftertase.

    What I learned is that you don't need this cookbook for recipes. Puree some veggies and slip them in the everyday food you make. Don't go overboard, and chances are your kids won't know the difference!

    4-0 out of 5 stars Nice recipes but lots of prep time, October 20, 2007
    After seeing this on Oprah, my child and I decided to buy it. My child is one who actually eats and enjoys vegetables but we were both intrigued by the idea of incorporating extra vegetables into our diets.

    The book is well-organized, offers detailed information about both the recipes and the benefits of the major ingredients, and I really like that the tone is not a "lecture" on the benefits of vegetables. She doesn't talk down to the reader but offers lots of helpful suggestions.

    I do have one suggestion for busy parents - use organic baby food. I don't have a food processor and I don't have a dedicated block of time to clean, cook and prepare all the purees for the week. For about $.65 (or less) per jar, I can have 1/2 cup of organic winter squash etc. that has already been cleaned, cooked and pureed for me. Plus, it will keep on the shelf until I need it so I can buy extra when they go on sale.

    Furthermore, I have started adding the purees to the recipes or boxed mixes I already use. I added 1/2 cup of mixed vegetables to a batch of Pamela's gluten-free brownie mix tonight and it was delicious. There was no noticeable change in texture and we could not taste anything but rich chocolate.

    Don't be afraid to experiment :)

    5-0 out of 5 stars This book is the BEST!!!, October 13, 2007
    Well let me begin by saying that I am not a professional chef, nor I am an uber-fan of the "Seinfeld" show - so I could care less who the author is. I also had a feeling that anything that deals with food and children and not being 100% honest with kids in this "kid-centered" world we live in would push a few buttons. And it did! I am a married mom of two boys and I am also interested in better health for my family. I do believe in eating fruits and vegetables in their natural state but let's be honest: Who among us eats five servings a day? I saw Ms. Seinfeld on Oprah and thought to myself, Well I have beeing doing the puree thing myself so let's see what she has to say. How are thre recipes? Pretty good, as a matter of fact. Here is what I did to try some of the recipes out:
    First, I plugged my Bob Seger CD and got the ball rolling. The Beatles work just as well, the decision is yours. Then I washed my hands, put on my "Lutheran Jello Power" apron and said to myself: "It's Go Time!" I own a Vita-Mix blender which double as a food processor. I own a rice cooker which can be used to stream veggies. If you do not own a food processor or a steamer, do not despair. You can bake a lot of the veggies or put a colander in a shallow pan of boiling water to steam them. You can always invest in a steamer and/or food processor if you want, later. The first recipe I tries was:
    CHOCOLATE CHIP COOKIES: 5 star.They are delicious! The only tweaking I did to the recipe was I pureed the chickpeas before adding them to the batter. I also used brown sugar Splenda rather than regular brown sugar; when done you have a batch of cookies that have 1/2 cup of brown sugar plus protein in them!! There is no white sugar in this recipe and I also used whole wheat flour. Excellent!! I have actually made these twice in a week.
    SPAGETTI AND MEATBALLS: 5 stars. My kids are not that into meatballs and they ate them. This was my first attempt at meatballs, ever, and they turned out great. I put the broccoli puree and the sweet potato puree in the spagetti sauce and no one tasted anything different.
    CHOCOLATE PUDDING: 5 stars. I put the avocado puree in this and believe it or not my two sons complained that is was "too much chocolate tasting!" The pudding was that good.
    MACARONI AND CHEESE: 5 stars. I tried putting the sweet potato puree in with a box mix and there was no taste difference. I mixed the puree withe the milk and you could taste the puree. The kids actually said it tasted better than before!!
    FROZEN YOGURT POPS: 5 stars. Very good, very sweet. I do not own popsicle molds so I used those multi-color cups from toddler days (my kids are 8 & 10 yrs old) and although they worked great - I bought popsicle sticks from a craft store - next time I am going to use smaller dixie cups so the portions are smaller.
    The recipes are mistake proof as well; I put avocado puree rather than the brocolli puree in pizza sauce to make pizza burgers (Jessica says to label your bags, guess now I know why) but it still tasted good. It actually made them taste a bit sweeter, like I had put banana peppers in the recipe as well.
    One error I made was when I was done with the puree was I put all the puree in one large Zip-lock bag. Follow Jessica's advice and use smaller bags so you can pull out just how much you need. I pureed the following veggies the first day: Summer squash, broccoli, cauliflower, beets, carrots, avocados, spinach, zucchini and sweet potatoes. I bought a bag of frozen blueberries. I am little type A but I wanted all the puree to be available so I could try as many recipes as possible. If you want to try a recipe or two but don't own all the equipment (especially a food processor, which if you are going to do this long term you will need) try the sweet potato recipes. You can bake a sweet potato and mash it up with a fork and some water. And one sweet potato goes a very long way. I used three and I have enought puree to feed a day care. For a week. The avocado would be another one to try without all the equipment, as it is easily mashed with a fork and some water. The borcolli and caulifower recipes will require a food processor as they are tougher vegetables to mash, even in a steamed state.
    There has been much discussion about another book that was published last spring and "competition" with this book. Well I am no expert but there is no way that this book could have been put together and published in six months. Why can't both books be on the market? I am sure both authors want the same thing: Better diets for us all. I have ordered the other cookbook as well, there is room for both on my shelf.
    As for the argument that we are lying to our kids: Big whoop-de-doo. I have eaten more sweet potatoes, brocolli, califlower, carrots, etc. in the past week that I have in the past six months. Do I present veggies in their natural state? Yes. Do my kids always eat them? No. But at least they are presented and I know they are still eating them in the puree. Mealtimes should be about talking and sharing, not arguing over food. My younger son likes to help with cooking and baking and he knows the purees are in there and he could care less, as long as can still eat. I highly recommend this cookbook and as soon as I receive the other cookbook I will write a review of that book as well. This book, to me, is a great teaching tool about nutrition. My kids and I have gone through the recipes together and discussed which ones we want to try. Do my kids eat cake and ice cream? Of course, just not every day. We talk about nutrition in a matter of fact way: These are the things to make your body grow. Period. No arguing, no crying, no bribing. I am sort of like Dragnet that way: "Just the facts, ma'am!"
    I also want to edit my review to add that I could not help notice that all the one star and rwo star reviews are very critical of the author's personal life. I sincerely hope that folks can see through such attempts at being critical of the author because she is once divorced and is now married to a celebrity. It is sad that such personal attacks are listed in what should be a simple book review.

    1-0 out of 5 stars Deceptively not so good..., November 15, 2007
    Quesadillas- The flavor wasn't too bad if you dipped in Salsa otherwise you can taste the squash and it doesn't come out crip it comes out pretty mushy.
    Chicken nuggets- The breading doesn't get very crisp, the breading falls off when cooking and if you use brocolli the nuggest have a green look to them.
    Chocolate cake with beats was good. Chick pea chocolate chip cookies were good the first 2 days. After that the chickpeas got so hard you couldn't chew them.
    Brownies are spongy.
    Grilled cheese you can taste the veggies and it is pretty mushy tasting
    Egg Puffs were just gross
    French toast isn't too bad, but my kids won't eat it
    Chicken soup I didn't care for, but my son's did eat it.

    Overall the recipes don't taste that bad, but the texture wasn't that good. I have one son who isn't a fussy eater at all and he wouldn't eat these recipes. Normally he eats anything you give him. Actually I think I made a mistake feeding him food from this cookbook because now he is a fussy eater when he never was before. Now my other son who is always fussy and we can't get him to eat much of anything wouldn't eat these either. He was the reason I bought the book, but he won't have anything to do with the food. He even likes cookies, cakes etc, they are his favorite. He didn't like the cookies. He did eat the cake and that was about it. I would say don't buy it. In fact I think I am going to have to sell my book. It was a waste of money for me.

    1-0 out of 5 stars Brownies Taste Deceptively... Green Waste-ish..., January 3, 2008
    My wife picked up this book in the hope of fooling our kids into eating more vegetables. She tried the inexplicable chocolate-spinach brownie, but the recipe failed for the following reasons:

    1. The brownie texture was wrong. The surface of the brownie forms a shiny, mucousy layer that looks a bit like Freddie Kruger's skin in the "Nightmare on Elm Street" series.
    2. While I had long been of the opinion that nearly anything can be made to taste good as long as it is smothered with enough chocolate, I am sad to find that I have been wrong in this belief. While the brownie looks like it should taste good, it has a strange metallic flavor. My mom thought it tasted like we had put some kind of fruit in it, while I thought it tasted like a tray of brownies that had been stored alongside some rotting vegetables.

    The sad thing is that the overall idea is pretty good. Try replacing the spinach with zucchini, which already has a solid track record as a dessert ingredient.

    Meanwhile, I'm off to cleanse my palette.

    1-0 out of 5 stars Recipes may work for those with very young children, however..., November 15, 2007
    As a dietitian I am always looking for good resources for my clients. I bought this book hoping to find some tasty recipes for both clients and my own family. While I can see how some of these recipes may work for very young, undeveloped palates, they certainly did not work with my children who are 6 yrs and older, nor did my husband and I find them tasty. I have made several recipes over the past few days and the only ones that we found edible were the macaroni and cheese (edible but not well-liked) and the bolognese sauce. The tofu nugget recipe simply did not work and the coffee cake (marshmallows and butternut squash??) was terrible. While the premise of adding pureed vegetables to recipes is logical (and has been done before many times) in some of the recipes it seems that they are added for no reason. The bolognese sauce already has tomatoes, carrots and onions- is pureed sweet potato really neccessary? Additionally, is it in our child's best interest to "hide" healthy food in foods that are traditionally not "healthy" (cookies, cakes, etc) rather than educate them and introduce them to the whole food as part of a normal diet? Once a child is able to distinguish tastes, it is important for them to understand where they are coming from in their natural state so they have some idea of where their food comes from (spinach is not naturally found in chocolate brownies!) The recipes did not make enough to feed a family with big boys (and I do not mean teenagers- 10 yr old boys can eat quite a bit too.) Clearly this is more of a baby through toddler type book of recipes for those just starting off in the food-introduction process! Not food I would serve to adults!

    3-0 out of 5 stars The reviews, the recipes, the nutrition factor and Oprah., October 16, 2007
    A couple of thoughts on this book, its reviews, the recipes, the nutrition factor, & Oprah.

    - First, re the reviews that are here - it seems that no one can post a negative review without immediately being shot down - this really makes me believe that the reviews are being monitored by interested parties in the book's success - perhaps, publisher, family & friends? If you note the first few reviews of the book, they were all made by members of Jessica's family, so they're here and active.

    Second, re the recipes - I've made a few of them, and some work and some don't. The burgers have *way* too much garlic - maybe to overpower the cauliflower? The mashed potatoes are good and, on my own I put some cauliflower puree into some frozen spinach, and I ended up not needing to add any cream to jazz it up - it just worked. So, as a jumping off point, the purees are inspirational to incorporate into your own existing recipes - these recipes on their own, are a little touch and go, but overall the concept is brilliant - even though Jessica cannot be credited with having the idea first, as seen by the description of The Sneaky Chef, published previously.

    Re the nutrition factor - this is becoming a sticky point as people bring up the question of why nutritional content was not included, especially considering that the foreward is written by a nutritionist. I think I can guess why - a 1/2 cup of spinach puree in a batch of brownies or 1/2 cup of cauliflower in a pot of mashed potatoes does not go a long way once you divide that up into individual servings. There is no way anyone is getting a full serving of vegetables from this technique, but I tend to be in the camp that thinks more veggies is better than less, even if the more is negligible. And, it may be even less than negligible considering the additional cooking beyond the steaming that is robbing the veggies of their enzymes.

    Finally, re Oprah. I watched yesterday as Jerry came on to promote his new Bee Movie, that Oprah happens to be in. I realized this is why she had Jessica on in the first place and say, not the Sneaky Chef. There's definitely a bit of cronyism going on. And, was telling when Oprah groused about the book being number one on the bestseller list that Jerry thanked everone for contributing to "Seinfeld World Media".

    All in all, I have no regrets about buying the book, and I'm sure I'll be doing purees from here on out.

    1-0 out of 5 stars So disappointed by these recipes, December 15, 2007
    I was so excited when I heard about this book, I ran out and got it, as did a couple of other fellow moms I know. We are all so incredibly disappointed with the recipes. I made the chocolate cake with beets, and it was so disgusting, it didn't taste like anything, I can't imagine anyone liking it, I had to throw almost the whole thing away because no one would eat it. The textures are all wrong, the scrambled eggs with cauliflower are so watery, the chicken nuggets are not crispy, but mushy, and you can see the green specs in them.
    It's a great idea, but it's definitely overhyped, I wish these recipes had worked for us but they were a total disappointment. I'm off to EBay my copy.

    3-0 out of 5 stars If you want to hide the veggies, this is a very good cookbook, October 31, 2007
    I checked this out of the library and made several of the recipes over the week. My kids are between 12 and 5 and are like most kids when it comes to likes and dislikes of food. The recipes met with mixed reviews, but not because they knew what the ingredients were; I didn't even tell my husband.
    For the time and effort I'll stick with what has worked in the past; presenting lots of fruits and vegetables, in all forms, to see what works and what they like.
    I have had great success with recipes by Annabel Karmel who focuses on "fun" healthy food and also with Susan Branch's vegetable recipes because they are so simple.
    Despite the time involved I'll stick to making radish flowers and celery brooms, low-fat dips and fun shapes with any vegetable that will submit to a cookie cutter (cucumbers, squash and peppers work best).
    While many of the recipes are interesting and are worth making, in the end I want my kids to like a vegetable when they see it, not view it as a subversive enemy.
    As for the controversy between the two's just stupid. This idea is not a new one (there was a woman on the Today show a couple of years ago who was suggesting we make brownies with mashed up black beans for more fiber) and there will be more that follow. ... Read more

    2. The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
    by Mark Bittman
    list price: $35.00 -- our price: $21.00
    (price subject to change: see help)
    Isbn: 1439120234
    Publisher: Simon & Schuster
    Sales Rank: 276
    Average Customer Review: 4.4 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    From the award-winning champion of conscious eating and author of the bestselling Food Matters comes The Food Matters Cookbook, offering the most comprehensive and straightforward ideas yet for cooking easy, delicious foods that are as good for you as they are for the planet. The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman’s typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn’t involve avoiding any foods—indeed, there is no sacrifice here. Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece. In fact the majority of these recipes include fish, poultry, meat, eggs, or dairy, using them for their flavor, texture, and satisfying nature without depending on them for bulk. Roasted Pork Shoulder with Potatoes, Apples, and Onions and Linguine with Cherry Tomatoes and Clams are perfect examples. Many sound downright decadent: Pasta with Asparagus, Bacon, and Egg; Stuffed Pizza with Broccoli, White Beans, and Sausage; or Roasted Butternut Chowder with Apples and Bacon, for example.

    There are vegetarian recipes, too, and they have flair without being complicated—recipes like Beet Tartare, Lentil "Caviar" with All the Trimmings, Radish-Walnut Tea Sandwiches, and Succotash Salad. Bittman is a firm believer in snacking, but in the right way. Instead of packaged cookies or greasy chips, Bittman suggests Seasoned Popcorn with Grated Parmesan or Fruit and Cereal Bites. Nor does he skimp on desserts; rather, he focuses on

    fruit, good-quality chocolate, nuts, and whole-grain flours, using minimal amounts of eggs, butter, and other fats. That allows for a whole chapter devoted to sweets, including Chocolate Chunk Oatmeal Cookies, Apricot Polenta Cake, Brownie Cake, and Coconut Tart with Chocolate Smear.

    True to the fuss-free style that has made him famous, Bittman offers plenty of variations and substitutions that let you take advantage of foods that are in season—or those that just happen to be in the fridge. A quick-but-complete rundown on ingredients tells you how to find sustainable and flavorful meat and shop for dairy products, grains, and vegetables without wasting money on fancy organic labels. He indicates which recipes you can make ahead, those that are sure to become pantry staples, and which ones can be put together in a flash. And because Bittman is always comprehensive, he makes sure to include the building-block recipes for the basics of home cooking: from fast stocks, roasted garlic, pizza dough, and granola to pots of cooked rice and beans and whole-grain quick breads.

    With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we all share. ... Read more


    5-0 out of 5 stars So far, fantastic!, September 18, 2010
    One day with the book, and I've made 3 recipes already and shopped for groceries to make several more. It's very encouraging and the 3 dishes I've made have blown me (and my picky housemates) away.

    Breakfast: I tried the Anadama Waffles (p. 283). The flavor came out very hearty, wheat-y and otherwise ok. The texture was good and the flavor made a great base for what you typically put on a waffle. So I was happy and I'd make them again, although I might try another recipe before coming back.

    Dinner: Corn and Sweet Potato Chowder with Chipotle. Amazing. I don't like veggie soup and I don't like corn chowder. My housemates don't like sweet potato or overly spicy foods in their respective peculiarities. However, we all love this dish so much that we had a little politeness war over who would have priority on the leftovers :) It's sweet and spicy and I'd make it again. This all coming from a household that loves pork pozolle!

    Desert: I cheated a little. In his other book (the one with narrative and recipes), there's a nice recipe for fruit sorbet. I used chocolate and black cherry as the base and it turned out fantastic.

    About the book in general:

    I'm excited about the recipes I see and encouraged because I know they were built for healthy and responsible living. We'll just have to wait and see if we all magically lose weight.

    The layout of the book is visually what you would expect. Information for prep time and yield is available and interesting descriptions appear above each recipe to tell you the background or whet your appetite and set your expectations.

    The pages are white which makes the text much brighter than his big-red-book. Also, the pages properly lay open, even in the front and back of the book, without the need to hold the thing open (which would be cumbersome while cooking - I only mention it because some books are very good at closing themselves).

    The recipes were clear and easy enough to follow as I've come to expect of Bittman. So far the taste has been great although I can't speak for the whole book as I haven't been through all of it!


    1. No calorie counts. I know, he isn't about calorie counts and it'd have taken a lot of time and money to do that for each of 500 dishes, but I still hoped it would be there. Not a deal breaker.

    2. There is no single list of the recipes in the book or each section. Many other cookbooks I own have a list of recipes in the front of the book or each section and this one doesn't which is a little annoying for meal planning purposes. There *are*, however, 3 lists in the back of the book for 'Fast Recipes', 'Make-Ahead Recipes', and 'Recipes for Pantry Staples'. So at least I have those.

    I'll continue to cook my way through this and let you know what I find in an update, but right now I'm thrilled with my purchase and would recommend this book to anyone.

    UPDATE: I'm adding a couple photos of things I've made so far. Just snaps from my kitchen, so don't expect studio quality ;)

    UPDATE 2: Within a week or two I'll probably add more details about other recipes I've tried. It's still going great, but I wanted to add a comparison for reference. Yesterday I was making a recipe from a recent weight watchers cookbook. In the past, I've found their recipes to be light and tasty, though sometimes a little weird. However, after spending a while eating this plant-heavy food, I was honestly a bit sickened when cooking one of the weight watchers cookbook's chicken recipes. It's funny, but I just felt like it had way too much meat, sugar and fat. I guess it's a good thing, but now I'm a little concerned I won't enjoy a juicy steak dinner ;)

    5-0 out of 5 stars A nice step forward, October 10, 2010
    I am thoroughly enjoying this book. This is not a "health-food" cookbook. It simply looks at food through a slightly different lens, such that the emphasis is placed on fruits and vegetables, not meats and dairy. There is still plenty of meat and dairy for those of us who find meat and dairy quite satisfying.

    We've been moving toward this kind of diet for some time now. I've lost 25 pounds over the last year by eating this way and by exercising. My blood pressure is at a record low, and my doctor is thrilled with the changes. However, while I'm a pretty decent home cook, I am not the most imaginative cook in the world; this book has given me plenty of fresh ideas.

    We have tried enough recipes with success that I feel comfortable recommending this book to others. It's simple food, and my always-skeptical sweetheart has been cleaning his plate. It doesn't matter how healthy it is if they won't eat it.

    I think this is a strong addition to any cookbook collection.

    Edited 12/25/10: I just wanted to add that I've been using this cookbook for over two months now, and I still find it immensely useful and use it regularly. We've considered tweaking a recipe here or there, which is normal for us. Even though we had already been moving toward this kind of diet, we've made even bigger strides over the last two months. It was a bit of a surprise when we went grocery shopping for Christmas dinner and ended up with cart almost exclusively full of vegetables with half a turkey breast and nearly no simple carbs or processed foods. It's becoming more and more natural for us to eat this way, even on special occasions.

    4-0 out of 5 stars Bittmanesque healthy recipes, October 9, 2010
    Another in Mark Bittman's corpus of work. I have always enjoyed his cookbooks, and I have incorporated a number of his recipes into my cooking "cycle." This book focuses on healthier dishes. Early on, he notes (Page ix): "If you swap the basic proportions in your diet--increasing unprocessed fruits, vegetables, legumes, nuts, and whole grains--you'll wind up losing your weight and improving your overall health. . . ."

    One thing that he aims to do in this cookbook is to reduce the percentage of calories coming from animal based food or highly processed food. The recipes come in several categories here: appetizers and snacks, soups, salads and dressings, pasta (and noodles and dumplings), rice and grains, beans, vegetables, bread (and pizza and sandwiches and wraps), and desserts and sweet snacks.

    While Bittman's recipes cut the amount of meat, he does not present us with a vegetarian/Vegan cookbook. There is a provision of meat or seafood or poultry in a number of the recipes.

    Some illustrative recipes: Cucumber-wasabi tea sandwiches; Olives, cucumbers, and tuna, Mediterranean style; Mini potato-parmesan rostis; Provencal soup (a play on ratatouille); Mushroom stew with beef chunks; Smashed potato salad with escarole; Thai beef salad; Pasta with asparagus, bacon, and egg (Odd, but yummy!); Black bean chili mac; Vegetable and shrimp fried rice; Chickpea tagine with chicken and bulgur; Scrambled tomatoes and herbs (easy and tasty); Grilled turkey hash with red wine glaze; Grilled tomato sandwich, with or without cheese.

    All in all, an interesting cookbook if you wish to improve the quality of your diet. Recipes are doable. Some seem to me to be fairly bland. But it is a tradeoff--health versus our acquired taste for highly processed food and too much meat.

    5-0 out of 5 stars Really easy healthy recipes, October 15, 2010
    I'm really happy with this book, it's had a spot on my kitchen counter ever since I bought it. I'm not a vegetarian, but I was looking to increase the amount of vegetables in my diet but didn't know any good recipes. A lot of other cookbooks have a vegetable section where it's just individual vegetables steamed or cooked some other way as a side dish. I wanted a book that gave me more interesting veggie-heavy main dishes. I don't have that much time to cook dinner and can't be bothered with a huge ingredient list. This book has a variety of good recipes that are tasty and fast. There are still a lot of recipes with meat, especially chicken, but that can be substituted with something else if I don't feel like eating chicken. Highly recommended!

    4-0 out of 5 stars A pathway to healthier eating, November 27, 2010
    If you're looking for "health food" this isn't the book. The book features some fried dishes and others that use ingredients such as sausage, not exactly health food. But if you are looking for a tasty way to improve your diet, this cook book is an outstanding starting point. My wife has been moving toward more of a vegetarian diet and I still love my meat (and she hasn't totally abandoned it), so the recipes in this book allow me to have my beloved meat, while she can stay true to her move toward less meat in her diet.

    In this book, meat no longer takes the center stage, as has been traditional in the US. Instead meat is used more for flavoring and texture, the way many Asian cuisines use it. We've tried about about 1/4 of the recipes already and have yet to come up with a clunker.

    I own roughly two dozen cookbooks. With most I've tried a few recipes, after which they gather dust on my shelf. I only use 3 consistently (The Joy of Cooking, Cooks Illustrated's American Classics and The Barbecue Bible). Since I've purchased this cook book I now have 4 in my regular rotation.

    5-0 out of 5 stars A great cookbook, October 20, 2010
    I've been a fan of Mark Bittman for years, and I love the new Food Matters books. This is a great cookbook for anyone looking to have a better diet without dieting. My boyfriend and I cook every night, but recently we had been in a bit of a food rut. We bought this book last week and have tried 4 recipes from it since - each one has been a huge hit, and healthy! We've tried the corn and sweet potato chowder with chipotle (so delicious!), the bok choy, daikon, and tofu stir fry (also great), the steak fajitas (amazing with tequila-lime glaze) and the black bean, corn, and chipotle quinoa. Everything we've tried will we liked enough to make again, and there are dozens more recipes we have marked to try. The little meat/lots of vegetable thing also makes the meals pretty inexpensive to make, which is great for people trying to save money. I would highly recommend it!

    5-0 out of 5 stars Great Book!, November 19, 2010
    My wife and I love this cookbook. There are a lot of delicious meals that are easy to cook (less than 30 min). The thing I like most about this book is that it provides a way to eat whole foods in meals that actually taste good. If you are looking for a way to incorporate more grains, beans, tempeh, miso etc into your diet, then I highly recommend this book! We've cooked about 15 of the recopies so far and liked all but one. Three of our favorites were ginger miso chicken, lamb bulgur spinach meatloaf and chicken with chard and steel cut oats. We like this book so much we bought four from Amazon to give as gifts this Christmas to the in-laws and our siblings.

    4-0 out of 5 stars Something For Everyone Whether Vegan, Vegetarian or Omnivore, November 22, 2010
    This cookbook contains hundreds of recipes that don't require us to give up anything. He isn't promoting vegetarianism; just suggesting that we use less meat and more plant-based foods in our meals which he says not only helps the enviroment but is also healthier for our waistlines. Bittman also doesn't preach which I appreciate. Instead, he simply offers some great dishes that include updated versions of traditional recipes along with some most of us wouldn't have thought of such as Crisp Noodle Cake with Stir-Fried Greens and Shrimp.

    Some of the recipes call for ingredients I'm not sure I will find in my local grocery store but with a little planning I can check at some of the specialty stores in the area. Most seemed to have regular ingredients I recognized. There are some vegetarian recipes in the cookbook along with those that include fish, poultry, and other meats, and of course one can always add meat to a vegetarian recipe or take it out of another if they desire.

    I especially liked the soup, bread, and dessert sections of this book which have recipes I think I'm most inclined to try. The Asparagus and White Bean Soup With Parmesan was good and I plan on trying his fruitcake recipe which he promises people will actually like. The Chocolate Chunk Cookie recipe includes a choice of substituting vegan/vegetarian ingredients for the regular ones (i.e. soy or almond milk instead of regular milk, etc.)

    This is a cookbook for everyone whether vegan, vegetarian, or omnivore; whether one wants to switch to a healthier diet that uses less meat or wants to be more environmentally responsible.

    The only downside of this book is that there are no photos, but given the sheer volume of recipes, that can be overlooked.

    This cookbook was given to me by the publishers for review. However, my opinion was not solicited and is mine alone. If I didn't like the book I would say so.

    5-0 out of 5 stars The way we want to eat!, November 12, 2010
    When I saw that Mark Bittman had a new cookbook out, I hesitated. I already have 5 of his books, did I really need another 500 recipes from him? The answer to that is a resounding yes!

    This book is for anyone who is trying to eat healthier. And really, who isn't? I don't know anyone who goes around saying, "I'm going to eat more processed foods and slurp canned soda!" This book is exactly how I would like to eat more often...more grains and beans, less meat, more fruits and veggies.

    The book opens up a section on why food matters. If you have already read his Food Matters: A Guide to Conscious Eating with More Than 75 Recipes, you can skip this part, in fact he tells you that you can skip it, but I read it again, to remind myself of how and why I want to eat better. Then he goes into stocking your pantry and finishes the intro by explaining his icon rating of recipes: fast, make-ahead, and pantry staple. In typical Bittman fashion, he has the recipes in the back also listed by their icon. So, if you were looking to make a fast recipe, there they are all.

    The recipe chapters are: Appetizers and Snacks, Soups, Salads and Dressings, Pasta Noodles and Dumplings, Rice and Grains, Beans, Vegetables, Bread Pizza Sandwiches and Wraps, Desserts and Sweet Snacks.

    I have been poring over this book, making lists of recipes that I want to try, finally giving up, because there are just too many!

    Here are a few, I have marked to try soon:

    Raw Butternut Squash Salad with Cranberry Dressing
    Roasted Pork Shoulder with Potatoes, Apples and Onions
    Baked Pumpkin Orange Custard
    Chipotle Glazed Squash Skewers
    Roasted Sweet Potato Salad
    Mushroom and Pasta Frittata
    Pasta with Smoky Roasted Sweet Potatoes and Bacon

    As a confirmed carb lover, the pasta section alone is worth the price of the book. Every single recipe sounds great.

    I haven't made anything out of the book yet, (I'll be making the Sweet Potato and Bacon Pasta next week), but I don't have to. I've cooked enough, read enough cookbooks and cooked enough Bittman recipes to tell that these are winners. They are easy. They are healthy.

    5-0 out of 5 stars GREAT ADDITION TO CONSCIOUS EATING, December 16, 2010
    Bittman has finally awakened to the food nightmare in this country. He employs his usual style in this text: no photos, plain text, no penache, BUT really useful information. He provides the usual reference points, Make Ahead Foods, Fast, Vegetarian, etc. He also has some useful charts and tables, as Bittman fans are accustomed to in his books. The collection of recipes reflects the susbstantial changes he acknowledges making in his own food preparation. Comes across as genuine without being "preachy"--a plus. Admittedly, many of these recipes I will likely NEVER make, BUT there are several great ideas for eating more plant-based meals. I love the way he throws variations out there. Throughout the book, Bittman encourages exploration of your palate and your family's tastes while giving a guiding and informative set of suggestions--the recipes. I was most thrilled to see him get off his high horse and admit that a sustainable, organic, whole-foods approach to the dinner table is the responsible choice for the 21st century cook/chef. Those familiar with Bittman's previous books will recollect his earlier harsh, repeated, and inaccurate statements that organic food was simply "a political stance." It was refreshing to see his attitude changes reflected in both his recipes and his changed philosophy of eating and cooking. ... Read more

    3. The America's Test Kitchen Healthy Family Cookbook: A New, Healthier Way to Cook Everything from America's Most Trusted Test Kitchen
    by America's Test Kitchen
    list price: $34.95 -- our price: $23.07
    (price subject to change: see help)
    Isbn: 1933615567
    Publisher: America's Test Kitchen
    Sales Rank: 445
    Average Customer Review: 4.7 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    Featuring 800 Kitchen-Tested Recipes for More Healthful Eating Every Day of the Week PLUS Full Nutritionals for every recipe

    Plus Recipe Makeovers of Everyone s Family Favorites, Hundreds of Step-by-Step Photographs, and Opinionated Ingredient and Equipment Ratings

    A groundbreaking addition to our best-selling ringbound cookbook series, this all-purpose cookbook delivers 800 foolproof recipes for healthier everyday fare from breakfast dishes and appetizers to pasta, meat, chicken, kid-friendly favorites, desserts, and more. With this comprehensive cookbook in your kitchen, eating well will no longer be a chore. Here we offer up all-American, homestyle recipes that won t leave you hungry from multigrain pancakes, lowfat spaghetti and meatballs, Tex-Mex meatloaf, skillet pizzas, hearty beef and vegetable stew, and creamy lowfat spinach lasagna to rich-tasting scalloped potatoes, fudgy brownies, rustic apple tart, carrot cake, and lots of simple fruit desserts. Here you ll also find naturally lean recipes like our Spa Chicken and Lemony Steamed Spa Fish as well as healthy vegetable and grain classics and an entire chapter of vegetarian main dishes.

    Cook from this volume and you ll learn tips and techniques that will forever alter the way you cook. Banish fried foods but still serve crispy chicken fingers, eggplant Parmesan, and oven-fried fish with our simple tricks (we toast the bread crumbs for that fried flavor). And learn to incorporate more vegetables and whole grains into all sorts of everyday dishes with easy recipes such as Hearty Ten Vegetable Stew, Chicken Baked in Foil with Fennel, Carrots, and Orange, Stuffed Acorn Squash with Barley, Multigrain Pizza Dough,Fusilli with Kale and White Beans, and Barley Risotto with Roasted Butternut Squash.

    And while we kept our eye on the bottom-line nutritionals, we also focused on using healthy ingredients too, so while some recipes might be a little higher in fat and calories, that is because they use nutritionally valuable foods like salmon, avocados, nuts, and seeds (and more). We also relied on many lower-fat ingredients here and we tell you which ones really measure up from ricotta and cream cheese to cheddar cheese, mayonnaise, and sour cream. Which one you choose and when you use it can make a big difference in your final dish. With this book in hand, home cooks everywhere will be able to make simple changes in how they shop, eat, and cook changes that will deliver a big payoff to their family s health.
    ... Read more


    5-0 out of 5 stars Amazing range and depth, excellent recipes and tips, August 23, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    First, full disclosure and caveats for this review:

    I am writing this on August 23, 2010, as a member of the Amazon Vine Program. The book I received, prior to the scheduled October 2010 publication date, is an "Advance Uncorrected Proof." The final book will be hardcover, ring bound, with color throughout. The proof copy I am reviewing is a paperback, 520 pages, black and white throughout. Everything I have seen indicates that this is going to be a five-star book upon its official release, but to preserve the integrity of this review, I need to be clear on the actual book I reviewed. It has nothing to do with the quality of the content, only the "draft" level of pre-publication presentation. I love it "as is" but I know the color version will be a real stunner.

    The format of the book will be familiar to fans of "America's Test Kitchen" and their publication "Cook's Illustrated." You'll see the same sidebars on cooking utensils and "taste tests" of items such as canned tomatoes. These are extremely valuable as they point you in the right direction for successful execution of the recipes.

    The book is HUGE (520 pages in the proof copy, final book may differ). It runs the gamut from appetizers through desserts, all kinds of meat, vegetarian dishes, is an excellent "general" cookbook but it is far from general in its range and depth. There are forays into ethnic cuisines, including a great, lengthy tutorial on making a classic cheese pizza. The first 16 pages of the book cover the basics of healthy cooking. It is then broken down into the following chapters:

    Healthy Start (breakfast), Appetizers and Healthy Snacks, Salads, Soups, Stews And Chilis, Vegetables, Rice, Grains, and Beans, Pasta, Fish And Shellfish, Poultry, Meat, Vegetarian Entrees, Stir-Fries And Curries, Griling, Pizza And Tarts, Whole Grain Rolls And Loaves, Quick Breads, Cookies And Bars, Cakes, Fruit Desserts And More, and Kid Friendly, concluding with four pages of equivalent and conversion charts.

    The tips and tricks (such as preparing brown rice in the oven, rather than the stovetop) help you succeed with items that may have been too daunting in the past (I hate cooking brown rice on the never comes out right). You also get variations: brown rice with parmesan / lemon / herbs, with onions / roasted red peppers, or with peas / feta / mint.

    If you thumb through the book, you won't get past more than a couple of pages before something catches your eye. I can't imagine the amount of planning that goes into a book like's packed with a lifetime's worth of things for you to try and enjoy in your own kitchen. If you like "Cook's Illustrated," you will love this book.

    4-0 out of 5 stars Healthier recipies that taste great, August 27, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    I've been a big fan of Cooks Illustrated for years. The America's Test Kitchen Healthy Family Cookbook, is similar in presentation to the Cooks Illustrated magazine which is a good thing. I enjoy the little tips, product suggestions and bits of cooking wisdom that are scattered appropriately throughout the book. Unlike some other cookbooks that can border on how to cook textbooks, this book dispenses little dollops of wisdom just at the right places.

    There is an important thing you need to know about this cookbook and its authors though and it concerns the word "healthy." As you discover when you read the "Preface" and the "Our Approach to Healthy Cooking", you learn that this is NOT a diet book. The focus is "about balance and about incorporating more fruits, vegetables and whole grains into recipes on a daily basis, as well as reducing calories from fat wherever we could do so while maximizing taste." In other words, you will still find recipes using butter instead of margarine and added sugar and salt. The recipes may not be the absolute lowest in sugars, fats and salt -or- calories but they will most assuredly taste really good because of their focus on good tasting food that uses "healthier" ingredients. The recipes do not compromise on taste.

    Case in point, one of the first recipes I made, which was absolutely delicious and garnered rave reviews from my guests who enjoyed it, was the Plum-Peach Upside-Down Almond Cake. I made the recipe with all peaches. One small detail that the recipe left out was whether the peaches should be peeled or not. I had to refer to another recipe in the book to see how they handled peaches there and in the other recipe they specified peeling the peaches, so I did that for this recipe. Concerning the ingredients, the recipe called for 7 Tablespoons of butter (that's 1 Tablespoon shy of an entire stick), 2 Large Eggs, 1/2 cup of light brown sugar and 3/4 cups of granulated sugar. Are you cringing yet? I was. But let me tell you, the dessert was absolutely delicious... and it was dessert after all. The recipe did make one concession when it called for low-fat sour cream (but only 1/2 cup) so yes, it did make a healthier choice in that regard.

    The book is filled with a vast and mouth-watering array of recipes. When I first got the book and started leafing through the pages, I had to stop constantly because one recipe or another would catch my eye and even in the black & white photographs (I was reviewing a "galley" or pre-release copy of the book) the food looked delicious in the way it was prepared. Right off the bat I was attracted to "Smoked Salmon Rolls", "Healthy Smoothies", "Sauteed Chicken Breasts with Orange and Feta", "Stuffed Acorn Squash with Barley" and I could go on and on. There are more than 800 recipes overall covering: appetizers, snacks, salads, soups, stews and chilis, vegetables, rice, grains & beans, pasta, fish & shellfish, poultry, meat, vegetarian entrees, stir-fries & curries, grilling, pizza & tarts, whole grain rolls & loaves, quickbreads, cookies & bars, cakes, fruit desserts & more, and kid friendly.

    The diversity and breadth of recipes is excellent. Again, the focus is ultimately on making healthier choices in ingredients without compromising the taste. Reducing fat is one of the main ways these recipes are modified from normal full-fat versions. Also the inclusion of whole-grains and vegetables, minimizing added salt as much as possible and using leaner cuts of meat.

    This is not a diet cookbook, nor are all the recipes all going to be as low in calories as other cookbooks. But you can rest assured that these recipes will taste good and be a healthier way to make some classics that are typically not too healthy no matter now you make them, like Meat & Cheese Lasagna. But note that this recipe is 400 calories, 14g of Fat, 6g of salt and 90mg of Cholesterol vs the non-modified version of 530 calories, 30g of Fat, 16g of Salt and 120mg of cholesterol. As you can see a not particularly healthy recipe has been made "healthier."

    I really like this cookbook. I'm going to dock it one star because of the incomplete directions that I have occasionally run in to which stop me dead in my tracks until I figure out what to do... like whether the peaches needed to be peeled or not... so just make sure you pre-read the recipes before you plunge right in and start cooking or you may find yourself having to stop what you're doing before you can complete the recipe. I also question the word "Healthy" and think "Healthier" is a better choice.

    4-0 out of 5 stars Good book, but if you already have the non-health version,, September 15, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    Basically if you already have the 3 ring binder Test kitchen cookbook (non-healthy edition) you already have this book. For the most part the recipes are the same with perhaps a few minor ingredient changes that I have noticed so far. This is both good and bad, as I have yet to come across a bad tasting recipe in either book. IF I didn't already have the other edition, I would buy this book in a heartbeat. However if you already have the non-healthy edition, unless you just want to add to your collection, you will have a majority of the recipes that in this healthy version already.

    5-0 out of 5 stars "Move over Betty Crocker", August 26, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    NOTE: the version of the book being reviewed was not a final copy. Pictures were in black and white, and will be in color whent he book is released in October 2010.

    "Move over Betty Crocker" is what my husband said just from looking at the recipes. That had me intrigued as he is a die-hard Betty Crocker Cookbook fan.

    I knew I liked the book when in the foreword I read that they tried with all recipes to improve the healthy quality without sacrificing good taste, and retaining a decent size portion. A variety of techniques are used to minimize fat, salt and calories. One example is using breadcrumbs and milk as a replacement for heavy cream in Creamy Tomato Soup.

    The cookbook has a ton of recipes interspersed with preparation techniques; for example, rolling out pizza dough, cutting a crown of broccoli, coring fruits such as pears and apples, and zesting. Also spread throughout are the results of kitchen appliance testing and food taste testing done on the show. They typically list the top result and occasionally what they refer to as the best buy which is a budget friendly and good functional version of the appliance winner if it is expensive. These are informative and great for when considering what food processor or even set of measuring spoons to buy.

    Onto the recipes! I've had the book for 2 days and have made 5 recipes: chicken and zucchini in foil, whole wheat pizza dough, no-cook pizza sauce, classic cheese pizza, and broccoli cheddar soup. The chicken in foil was good. The chicken wasn't cooked in the 25 minute cooking time, but that could be my oven. It needed an extra 7 minutes to hit the recommended temperature. The rest was FABULOUS. The Classic Cheese pizza uses the no-cook sauce and whole wheat dough and part skim mozzarella. It turned out beautifully and the kids ate the whole 14 inch pizza in one sitting. I've never seen them do that with whole wheat pizza crust. The low fat broccoli cheddar was divine. It was creamy, seasoned just enough, and very filling. I can't wait to try out more!

    The one thing I did wish I had in the book was color photos, SO I purchased the version that will have them when released in October.

    5-0 out of 5 stars Great, Overwhelming, Fantastic..., September 22, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    This is a BIG cookbook folks. B.I.G. 520 Pages big.

    I don't know where to begin. I first became familiar with America's Test Kitchen via the popular PBS show which was a no frills, content driven show full of useful culinary information. The book is the same - not a lot of fluff - all content. And I love that nutritional information is given for each recipe. LOVE.

    I was interested in seeing this book and originally thought it would be a lot smaller and divided into smaller units. As it turns out, once you get past the philosophies, basics and equipment essentials, you will be overwhelmed with thousands of healthy recipes. I can't cover everything so I will cover the two sections I loved most: Rice, Grains and Beans, and Cakes.

    Rice Grains and Beans: My favorite recipe in this section is one for French Lentils - lentils, being one of my favorite grains. This recipe is to die for, full of carrots, onions, chicken broth, lemon and parsley. So delicious and very easy to prepare. Extremely healthy. There are other lentil recipes in this chapter but many wonderful bean and rice recipes, too. I've become increasingly interested in beans as a healthful alternative to animal proteins so this book is very useful in offering so many bean and other grain recipe options. Note, one extra nice thing about this book is how the test kitchen tried many brands of foods and give their opinion on the best items on the market (they do this in every chapter). In the case of white beans (my favorite), they have selected Progresso brand as the best and I would agree with that (though Goya also makes a beautiful product, in my opinion).

    Cakes: Let me start by saying that I've tried the so-called healthy recipe alternatives including a recipe for coconut cupcakes by Bethenny Frankel from her first book and it was awful - made only with oat flour, raw sugar, vegan shortening, some leavening and some flavoring and they were not what was expected. They had a decent flavor but the texture was wrong and it wouldn't really satisfy a cupcake craving if you really had one because of how un-cupcakelike the texture actually is. I say, just make cupcakes in mini cupcake pans and have a real cupcake if you want one. The great thing about home-baked cupcakes is you can freeze them and take out only what you need when you need them. Use one of the cake recipes in the cake chapter in your mini cake pan and you'll be happy with the result.

    That said, I love the cake chapter because it focuses on classic cakes we all know and love which are now tweaked to a more healthful end result without tasting chewy or weird. You really don't lose anything in the way these recipes were re-jiggered. (Sorry Bethenny.) Aside from cupcakes, I happen to love sheet cakes and Bundt cakes. There are recipes for classic sheet cakes including white, carrot and chocolate. One of the reasons I love sheet cake is that you get less frosting because it's only on the top and that's a lot more healthy than a filled, slathered all-around frosted cake. And I love Bundt cakes because they're pretty and can be displayed with minimal extras. You can lightly powder them with confectioner's sugar or drizzle them with chocolate or lemon glazes, etc... They offer a number of different glaze recipes including an intriguing one called "nutty glaze" which I will be trying on my next Bundt cake. Besides, Bundt cakes don't take a lot of work to be delicious and beautiful. The Test Kitchen folks revamped the cake recipes to reduce the fat and calories, give options for glazes and frostings (for the sheet cakes) and also include a lovely angel food cake and a cheese cake (one of my next projects for the holiday season). The cakes chapter is not big but it is substantial in content and information. Everything you need for beautiful, classic recipes is there.

    There's so much more that's so great about this volume but I'd be here for days praising it if I don't stop now.

    Highly recommend.

    5-0 out of 5 stars Another classic in the making!, August 26, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    Don't let the 'healthy' scare you away from this title. The America's Test Kitchen people will not let you down! This book covers everything from breakfasts to desserts, with plenty of both health (what are the different kinds of fats?) and cooking (how to matchstick slice carrots) tips.

    As per usual with ATK, they veer away from expensive or rare ingredients, though for a few, you might need to hit a healthfood aisle (bulgur, quinoa, anaheim chilis).

    Several recipes are 'makeovers' of classics, like the chocolate bundt cake, spinach lasagna, etc) that explain the story behind their choices, and highlight their concern that food must taste good as well as be good!

    Many recipes feature several easy variations as well that sound intriguing and fun to try such as almond or cashew butter cookies for peanut butter cookies or sauteed green beans (variations include with thyme, coriander and sesame; with feta and oregano; with browned butter and almonds; and with red onion and goat cheese.)

    Many of the recipes are classics: chicken salad, carrot cake, pork chops, but with the ATK touch.

    And as usual, the cookbook is alarmingly readable--schedule at least an hour the day you get it for browsing!

    5-0 out of 5 stars One of those books you just know you're going to love..., October 10, 2010
    I was so excited to start trying recipes from this cookbook. It was very interesting to peruse through it. One of my favorite cookbooks is America's Test Kitchen's Family Cookbook (minus the healthy title). I've had it for three or four years and have a bunch of favorite recipes in it. Basically, that cookbook is an updated, modern version of Betty Crocker or the Better Homes and Gardens cookbook. There's more flavor and spice in America's Test Kitchen's recipes than in the two I just mentioned. When I heard the Healthy Family version was coming out, I was very curious. We strive to eat healthy foods, but we have our share of foods that we love that aren't so good for us, too. Overall, though, I think we try to eat healthy foods. I also am always on the look out for good low fat recipes because they inspire me to cook and eat better.

    When I first opened this cookbook, I noticed that a few sections are different than the regular family cookbook such as stir-fries and curries and kid pleasing foods. Though I haven't tried any of the stir fry sauce recipes yet, I am looking forward to it!

    For the most part, the recipes in this cookbook are different than in the original cookbook, though a few have only minor changes. The great chili and cornbread recipes are here but with minor changes. Still, it is a different cookbook. I was most curious about the baking recipes. I tried the brownie recipe and was wowed by it! Last night, I made the oatmeal raisin cookies and when my neighbor tried them, her eyes widened. She loved them and so did I! I made the Butternut squash soup this week--which was very good though it didn't need the extra vegetable broth added to it. I made several other recipes along the way including the strawberry banana smoothie and all have turned out well. I also made the Chinese chicken salad. I was so surprised at how they made it lowfat! I still added 2 Tbsp of sugar because I do like it just a tad sweet, but that's a far cry from the 1/2 cup sugar in my original recipe that I've been making for 10 years. With one recipe I did skip a couple of their steps because it simply wasn't practical for me and the recipe still did turn out okay. But, in general, you do need to follow the recipe's directions in these two cookbooks. They often add different quirky and unexpected steps in that make the recipes come out better work.

    One big difference that I noticed in this cookbook was that the recipes are either designated Fast or they have no time identifier. In the original cookbook, there was a prep time identified which I usually found inaccurate for me (and I am a quick cook). So, I suppose it's probably wiser to omit the prep time estimation altogether.

    I liked the philosophy that this cookbook had about food. It was moderate, middle of the road and wasn't extreme. I typically do choose lowfat over nonfat products. When products go the way of nonfat, many artificial ingredients are added in. The other bits of advice scattered throughout this cookbook about cooking equipment and ingredients is all very helpful.

    I highly recommend this cookbook. But, I have one last piece of advice. What I did with my original cookbook is get a separate binder and take my favorite recipes and put them inside sheet protectors. I will likely do the same with my recipes from this one. It is a large binder with thin, magazine thickness pages. It is durable enough for looking through once in a while, but if you use it constantly, the pages just won't hold up.

    If you're looking for one family cookbook, I'd recommend this one first--simply because the recipes are healthier. But, the original family cookbook is wonderful as well. They compliment each other!

    Please note that I received a complimentary copy of this book for review from Boston Common Press.

    5-0 out of 5 stars Some Good Reasons For Another Cookbook, September 13, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    With the Internet it is literally possible to find hundreds of recipes for any dish you can imagine in a matter of seconds. So why do you need (or want) another cookbook? Well here are some great reasons.

    First when you find a recipe on the Internet you rarely know how much you can trust it. Has it been tested? To whose standards? Is it healthy?

    With our growing awareness of the need (and benefits) of healthy eating, there is an increasing need for healthy recipes that have been thoroughly tested, are well laid out, easy to follow and most of all tasty.

    The goal of America's Test Kitchen was to develop a family cookbook that filled all those requirements. They tested all the recipes numerous times until they found the very best combination of ingredients and cooking times and techniques. The result is their new book.

    The book is full of healthy recipes in every category you can think of. It is a complete cookbook. But there is also a wealth of additional information in the book. They give 10 healthy cooking guidelines: Keep balance in mind, include more fruits and vegetables, use whole grains often, choose fats wisely, keep an eye on portion size, watch for hidden sodium, choose leaner cuts of meat, use cheese judiciously, check out low fat alternatives and replace high fat cooking oil with lower fat ones.

    They also give you information on essential ingredients to healthy cooking, nutrition basics, some kitchen basics, measuring 101, and essential equipment for a well stocked kitchen.

    Throughout the book there are write-ups on different products - from pots and pans to mayo and Dijon mustard. So there is a lot of great information. The book is filled with pictures so you know what the product should look like.

    With the growing concern for eating healthier, this would make a great addition to your cooking library.

    5-0 out of 5 stars More of what we like from ATK, with a healthy spin., September 15, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    One of the features I enjoyed from the Cook's Illustrated and Cook's Country magazines is where ATK would take a traditional recipe and try to lighten it up. Reading the descriptions, they were clear that they would not sacrifice taste, so changes were considered carefully. Does the flavor suffer from a substitution or reduction of an ingredient? The dishes did not become "diet" or low-calorie dishes, but they were lighter and healthier, with fewer calories than where they started. And for many folks that's far enough! Show us how to make foods we like to eat but in an approach which increases the healthfulness of the dish. This method carries over into this new cookbook from ATK, billed as The America's Test Kitchen Healthy Family Cookbook. Between the covers they include some new recipes and a number dishes you will find in the existing The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition reworked in a healthier version. The crepe recipe in the Family Cookbook becomes buckwheat crepes in the Healthy Family Cookbook. If an item was already healthy as-is, that recipe may be identical in both books, such as Oven-Poached Side of Salmon. In that sense, there is some overlap between the two books, if that is a concern. Both include Test Kitchen Tips, Cooking 101 blurbs, and product recommendations. A feature I like in the Healthy Family Cookbook is the Makeover Spotlight, where they have detail about the changes, which is part of what drew me to those write-ups in the magazines. For the price you get solid and tested - by design - recipes that offer more healthful variations. If I didn't have either, I would lean toward this one for the healthier spin, but there is room on the shelf for both the original and this version.

    5-0 out of 5 stars A Healthy CookBook with Tons of Information and Options!, August 28, 2010

    Customer review from the Amazon Vine™ Program (What's this?)
    A great cookbook with a large variety of healthy options that your family will love. What makes this cookbook unique from all the other cookbook's you'll ever own is the amount of detail and instruction put into everything from "how to assemble spring rolls" to "how to prepare a variety of different meats for various recipes".

    The American's Test Kitchen cookbook includes the following recipes sections:

    Healthy Start/Breakfast, Appetizers and Snacks, Soups Stews and Chilies, Salads, Vegetables, Rice Grains and Beans, Pasta, Fish and Shellfish, Poultry, Meat, Vegetarian Entrees, Stir-Fries and Curries, Grilling, Pizza and Tarts, Whole Grain Rolls and Loaves, Quick Breads, Cookies and Bars, Cakes, Fruit Desserts and More, and Kid Friendly.

    On top of the huge recipe selection it also has an Equivalents and Conversions section which is extremely handy, especially for baking.

    The book also comes with a very detailed Getting Started section, which explains in detail everything from nutritional basics for men and women to the best recommended cutting knives and mixing bowls.

    I would highly recommend this cookbook to anyone who not only wants to start eating healthier but it is also useful for beginners and right up to intermediate cooks. Overall I think it is absolutely wonderful.
    ... Read more

    4. Nourishing Traditions:The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
    by Sally Fallon
    list price: $27.00 -- our price: $17.47
    (price subject to change: see help)
    Isbn: 0967089735
    Publisher: NewTrends Publishing
    Sales Rank: 347
    Average Customer Review: 4.5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods. ... Read more


    5-0 out of 5 stars Great read even if you don't cook, March 18, 2002
    I was seeing references to this book in other books that I found helpful: The Metabolic Typing Diet and Life Without Bread. (I also like Natural Hormonal Enhancement which was not available on Amazon when I purchased it.) But I delayed more than a year before buying Nourishing Traditions. I figured if I knew what to eat, I didn't need a cookbook too.

    I was wrong. This is a textbook as much as a cookbook. I liken it to Joy of Cooking. You can learn a lot from it about food and nutrition even if you never use its recipes. I have used recipes from both, though, and can attest to their deliciousness. But I must admit, for me the best thing about reading Nourishing Traditions is learning about nutrition, not learning new recipes.

    The authors criticize the "Diet Dictocrats" who propound the "politically correct" low-fat, low-cholesterol diet. I find the epithet of "politically correct" rather grating and would hope they drop it in later editions.

    The book's thesis is a Rousseauian one: industrial food production yields a product unsuited to our body's nature. To find out what is suited to our nature, we ought to rely on research of what preindustrial societies consumed. Thus, as another reviewer pointed out, they view themselves as continuators of the program initiated by the Dentist Weston Price.

    I can speak from personal experience that the low-fat dogma was a recipe for disaster for me. I also give the authors credit for recognizing a wide spectrum of ideal diets depending on one's genetic makeup. What is more problematic is how one draws the line between natural and unnatural. Is the line to be drawn between industrial and nonindustrial societies, or is it more basic than that. The book NeanderThin, for example sees humanity making a wrong turn with the advent of civilization. Civilization brings cultivation of grain and the domestication of dairy animals. Nourishing Traditions embraces dairy and grain as long as they are prepared in ways consistent with nonindustrial societies.

    Despite these controversies, Nourishing Traditions is a treasure trove of valuable information. Just one small tidbit: there is a concern that beef in the USA has an unfavorable fat profile--there is an usatisfactory omega 6/omega 3 fatty acid ration. I just learned from Nourishing Traditions that this problem is not present with lamb in the USA because lamb is virtually all pasture-raised. Since I live in a small apartment and have no place to hang a side of pasture-fed beef, this was very helpful information.

    OK, OK, one more tidbit. Everyone by now should know that people who eat nuts live longer. I love the taste of nuts but they always were hard for me to digest. Nourishing Traditions explains why and told me how to eat nuts without the digestive upset. These people know their stuff.

    I've seen five stars on a lot of books, that were, frankly, pretty lightweight. This book is a keeper. It's not someone's brilliant marketing concept turned into a book. It's clearly the product of much, much, hard work. It's not the final word. But it's a comprehensive presentation of a coherent worldview on healthy nutrition.

    5-0 out of 5 stars Responding to some objections UPDATED, July 13, 2008
    While the front matter in the book is pretty earth-shaking in terms of toppling most dietary shibboleths erected in recent years, the sidebar information as you go through the book is just as eye-opening. But let me deal with some objections I noted when reading Amazon reviews of this book. There are over 200 reviews, which says something about this book: it may not be on airport book racks, but people are reading it.

    The NT way of eating is downright dangerous.

    This is in the eye of the beholder. Most studies showing a decrease in heart disease deaths due to cholesterol-lowering drugs or diets show an increase in death rates from all causes. Which one are you going to take your chances with? Several well-done studies audited by independent researchers show no correlation between deaths related to heart disease or artheriosclerosis and the consumption of butter, eggs, and red meat. A few studies show that butter and saturated fats appear to have a protective effect.

    What happens is that the government, the American Heart Association, the American Dietetic Association, and others (the Diet Dictocrats), cherry pick the studies they will publicize and which aspects of these studies the public will learn about--which the MSM then dutifully report to John Q. Public. Studies whose results seem to defy the diet-heart hypothesis are silenced, starved of funds, and ultimately shuttered. Hence you have people like my father-in-law who says he's not supposed to eat organ meats because they are high in cholesterol. There is absolutely no relationship between the amount of cholesterol in a food and the likelihood of it contributing to artheriosclerosis. The one exception is a form of oxidized cholesterol (present in powdered milk and powdered eggs, and in liquid lowfat milk), which did produce artheriosclerosis in rats. These are the foods we are supposed to eat to lower our cholesterol, and they actually contribute to heart disease!

    Sally Fallon et al. have a thing against vegetarians.
    This criticism was the most prevalent among the reviews. The reviewers were very emotional in their comments...but that should not be construed as reflecting an emotionalism (can I say that?) in the book. The book is unemotional. However, vegetarianism is the most deeply established alternate diet we have--many people are invested in it body, heart, and soul. I won't debate here whether vegetarianism is a good diet or not, but I will say that there are several points in the book where it's pointed out that pure vegetarian (vegan) diets are likely to contribute to a deficiency in fat-soluble vitamins (which come from animal products, primarily), some B vitamins and, if the grains/beans/legumes are unsoaked and unfermented, to the loss of minerals. Children in particular are profoundly affected by the lack of animal fat in the diet, and this is very sad to see.

    On the other hand, a form of "vegetarianism" is followed in some cultures (more out of necessity than choice) which includes animal products in the form of eggs, raw and cultured dairy products, seafood, shrimp and fish eggs, and insects. These high-vitamin foods are sought-after commodities in these cultures, since they contain the all-important fat-soluble activators necessary for strength, long life, and healthy reproduction. The book notes that these more vegetarian cultures tend to suffer more from dental caries (as noted by Dr. Price) than others, but there are no diatribes.

    The book is not well referenced.
    I do not get this one at all. There are 63 footnoted pages of text explaining traditional foods, the role of certain substances in the diet (with an emphasis on fats), and the shortcomings of modern food processing and what can be done about it. There are 188 references listed in a separate section; most of these are research periodicals.

    Sally Fallon is down on working moms.
    "No one in modern America deserves more sympathy than the working parent on a limited budget....While it is not necessary to spend long hours in the kitchen in order to eat properly, it is necessary to spend some time in the kitchen. Simple, wholesome menus require careful planning rather than long hours of preparation...nutritious meals can be prepared very quickly when one lays the groundwork ahead of time. If your present schedule allows no time at all for food preparation, you would be wise to re-examine your priorities." There are two pages of simple hints and advice that anybody could follow.

    Sally Fallon is down on moms who don't breastfeed.
    "If, in spite of these measures, your milk supply is inadequate, don't feel guilty. Lack of adequate milk supply sometimes does occur, especially as baby grows and his appetite increases. You have done the best you could and your baby can still grow up healthy, strong and smart on a homemade, whole-food baby formula."

    Soaked baked goods don't turn out.
    There may be some credence to this criticism. I don't know all the recipes (there aren't many bread/baked goods recipes in the book). The one recipe I made produced some very decent sourdough bread. It turned out just as the book said--it was different, and boy was it sour! The good news is, you don't have to be a purist. Although refined flour is bad for the body, you don't have to eat it by the truckload. Making your own bread (even if it breaks the NT rules) is still better than buying stuff from the store; it's fresher, tastes better, and you can buy a bag of top-quality flour for the same price you'll pay for a loaf of the good stuff. If you do that, you will rely less on pre-made bread products for the foundation of your diet--lowering your overall intake of refined carbohydrates. Without all the flour-based products from the store, and with a few home-made loaves and a batch of cornbread or muffins now and then, your protective fats will take care of you.

    Sally Fallon and Mary Enig reference their own works.
    This is to be expected, after one has written a number of extended/scholarly works (which Mary Enig has done) and is now contributing to a book intended for a general audience.

    The recommended foods/supplements are too expensive.
    After reading The Maker's Diet, I had the same thought: how is everybody supposed to get a hold of raw milk and grass-fed meat? We don't all live in California and have Silicon Valley-sized incomes, bub. Don't even get me started on the supplements. This is not the case with NT. While it's true that if you want the ultimate cod-liver oil, it can get kinda spendy, the emphasis here is on putting the highest quality of food you can afford on the table. A philosophical shift might be helpful here. You will become convinced, reading this book, that the epidemic in degenerative disease afflicting Americans is due to our long-distance, highly processed mode of food production. A dollar spent today on high-quality food may save thousands in medical bills down the road. It is an investment, and you get to choose where you need to spend and where you can pull back. There are many, many simple ideas and techniques in the book that you can incorporate right now in your kitchen, lots of basic recipes and just a few key ingredients you can stock right away. Like lard.

    The recipes/cooking methods take too much time.
    This also would seem to be a criticism that sticks. But here again, we need to examine priorities. Do we really need to watch 3 hours of television a night? Do the kids really need to be trucking here and there to a different activity every afternoon/evening? Why can't Mom get some help in the kitchen? Perhaps the family needs to spend more time together, planting a square foot garden. Then everybody can get excited about eating food that tastes good and is good for you. And if all that Pollyannish stuff doesn't work out, Mom can just get sneaky. Pull out the margarine and substitute butter. Put liver in the tacos. Use brown rice pasta and less of it. More rice and potatoes and less bread. No more bottled salad dressing. Soak everything.

    Personally, I used to stress about every meal when I first started using this book. Then I realized that if I just took 5 minutes every night to think through the next day's meals, everything went so much more smoothly. I could soak the oatmeal or the beans, get some stock going to simmer through the night, pull out meat from the freezer, or if all else fails, make a shopping list and figure out how I can procure the stuff I need. Sometimes it can be difficult to locate a crucial ingredient. NT has a Sources page that is invaluable, especially if you want to try making something exotic, like kombucha. The Internet, of course, offers a lot of different packaged goods. And then again, different areas of the country have access to different foodstuffs. I could go to Trader Joe's and Wild Oats in Washington but they don't have that here. On the other hand, I can buy meat and milk directly from a farm. And lard from local hogs.


    This is long, and sometimes I wonder why I stay up to write about such things. Is a review of Nourishing Traditions really that important? I think it is, and I'll tell you why. Because when you read about Dr. Price and what he learned about the impact of nutrition on the body (not just the teeth), you will realize that being in the home, cooking fresh high-quality food for your family, is the most important thing you can do. All the things modernity has brought us, all the activities (for better or for worse) have tempted us away from the table and pushed us toward the TV tray. Fast, flash-frozen, microwaved meals and reheated pizza--no wonder we are all fat and exhausted. Cancer, diabetes, heart disease, stroke--they wait at the end of our lives for us and what can we do to protect ourselves? More immediately, when a child is born and the birth is difficult, or the child has physical problems, it is absolutely searing for the parents. When that child grows up and has allergies, learning disabilities, childhood diseases or cancer, everyone suffers. Poor nutrition in the parents is a death sentence for the next generation.

    The health care crisis in this country has a lot of factors involved in it--but one of the most preventable causes, one over which we have the most control, is what we put on our table and what we put in our mouths. We have the power to heal ourselves and it is worth making it a priority.

    UPDATE 4/9/09
    Still cooking with this book. Lately I've experimented alot more with the soaked flour recipes and have gotten good results. And while my husband tried to tell me politely that he really didn't prefer the sourdough bread, the yeasted buttermilk bread is a hit. And it smells like heaven while baking.

    I also bit the bullet and bought the Country Living Grain Mill. This is a hand-powered mill and so might not be for everyone, but I'll vouch for it. If you enjoy baked goods as much as I do, it's worth trying to make them as healthy as you can. All the soaked flour recipes turn out hearty, whole grain products that only involve one extra step (besides grinding, that is)--you take the flour and liquid (usually buttermilk) and mix it up the night before and leave it out. Only the pancakes are really "soaked" in the sense that you get a soupy mixture. The rest of the time it just forms a ball of dough.

    The real secret to these recipes is the food processor. You are taking a pretty firm ball of flour and buttermilk (or yogurt or cream cheese) and trying to work a few tablespoons of yeast/salt/water/honey/whatever into it the morning after. The food processor (a powerful one--I use a Kitchenaid) makes this task relatively quick and painless, since inadequate mixing will result in hard dry spots in your finished product. If you want to make these recipes and have to choose between the food processor and the grain mill, get the food processor. (I doubted I'd use one very much, but it sees frequent use in our kitchen.)

    Cookies and cakes...the next frontier. The few cookie recipes in the book are very different than what I'm used to, but the ones based around ground nuts are easy to make and absolutely delicious. There aren't many different recipes for muffins and quick breads, although some variations are provided. You can experiment. You can also take an "ordinary" recipe and try to modify it in some way to bring it more in line with NT principles.

    Some NT "recipes" are really no-brainers that are obviously favorites in the author's family or meant to jog your brain into thinking more creatively. The Flourless Carob Cake, for instance, is a basic sponge cake that you might find somewhere else and yet not try in favor of the more familiar flour-based ones. It is in fact pretty easy to make, and very sophisticated. Good luck, and happy baking.

    5-0 out of 5 stars Maybe the most vitally important and essential nutrition book to exist, August 22, 2005
    It is unfortunate that the Spotlight review, under the heading, "Like the ideas, not the presentation," is the first one readers here see, because the review is written by someone who hasn't a clue as to how vitally important this book is. Such a misinformed review only undermines the astonishing scope of this book; it is evident that this reviewer has not any viable credentials to back up what amounts to a series of laughably feeble reasoning points. Worse, it is evident that the reviewer has not actually read Weston A. Price's "Nutrition and Physical Degeneration," which she dismisses in a naively peremptory way. Anyone who has read this eye-opening, exhaustively researched book on primitive versus modern diets, and see the evidence presented, will see why Sally Fallon and Mary G. Enig have spearheaded a virtual campaign on the dangers of modern diets.

    Let's face it - our foods have changed. And not for the better. In the long span of history, the last 100 years has wrought some devastating transformations in how food is handled, prepared, and, most insidiously - processed. Our genes are basically used to food that for millenia, was relatively pure, wholesome, unaltered and uncorrupted. So, since the turn of the century, matters began to shift. As manufacturing and processing became more sophisticated, food began to undergo a drastic change. Not having any longer to butcher our own beef, harvest our own vegetables and grains, make our own fats, we could rely on "companies" to start doing it for us. And what did we get in return? Fats (perhaps most disturbingly) are chemically altered and hydrogenated, turning them into dangerous poisons (just READ how margarine is made - it will incite one big colossal "yuck"); animals are mass produced in inhumane warehouses; are fed poor diets and get injected with god knows what; grains and vegetables are grown in sterile, pesticide-laden soils; refined, devitalized sugar and flour is in everything; we're offered and forced everything from hydrogenated fats to high-fructose corn syrup to MSG to plastic sugars. And guess what? This is the sickest, fattest time Americans live in. Heart disease, cancer, obesity, degenerative diseases, are at an all-time high. We have antibiotics, anti-imflammatories to conquer infectious diseases, but in return, we have heart disease, cancer, degenerative and neurological dysfunctions in its place. As this exhaustively researched and documented book illustrates, the culprits for this state of affairs is definitely tied to the devastating changes wrought in our foods. Though the medical establishment has found a way to treat diseases, it has ignored many of the current causes of those diseases in the first place.

    This book offers a method, a return, so to speak, to a time when food was consumed in its purest state. Ironically, that's a difficult thing to do; only through specialty stores and farmers can we get naturally raised food. Most of the food - as cheaply and quickly made as possible - offered in supermarkets is nutritionally worthless, being as it is, refined, processed, laden with questionable chemicals and riddled with substances that have no place in our bodies. The sobering fact remains: most food conglomerates simply don't care about consumers' health.

    Sally Fallon, along with Mary G. Enig, has done an astonishing, thorough and painstaking job in spelling out all that one needs to know regarding all manner of information about food. The writing is clear, easy to understand, and concise. The passion and near-missionary fervor with which they have pursued their topic is inspiring and infectious. The breadth of their research and work cannot be overestimated. The scope, level of information, expos�s and hardcore truths these women offer is mesmerizing: one is fixated by what they know and the surprising, irrefutable facts that are detailed (by the way, the sidebars in the recipe sections of anecdotes, information and lore are fascinating). It may in fact be the singular most important body of work on food contained in a single volume. In particular, one needs to pay attention to the information regarding the matter of fats. Enig, a PhD in lipid chemistry, plainly details how fats in today's food supply has wrought health havoc, what to avoid (polyunsaturates and hydrogenated fats are a menace), what is good, and how to go about using them correctly.

    Many reviewers in this forum have complained of how complicated it is to take the time to properly prepare many of the foods and recipes Fallon offers. That may be so, but the time invested is worth it. As we as consumers are made more aware of how things must be done, it may be that we simply have no choice ~~ if we are to achieve the best of health ~~ to make the proper preparation of food a top priority once again. Some of the suggestions regarding raw foods is controversial, and not everyone will be convinced, but they make a strong case, nevertheless.

    This book will not please vegans and vegetarians, who will be doing a virtual "foul" howl at the convincing scientific argument that we need animal fats and animal based foods. I will never consider vegetarianism after reading this book. Fallon makes a most eloquent plea for the bounty of animals we have been offered.

    I have been subsisting on the nutrition advice based on this book for a year. I eat pastured beef, chicken, raw butter, raw milk, raw cheese, organic vegetables, lacto-fermented foods, plenty of stock-based sauces, coconut oil, nuts. Fats make up about 50-60% of my diet. Not only do I feel better (no more joint problems, no more dry skin, no more digestive discomforts), and: not only have I maintained the most stable weight I ever have at a stretch, I've actually lost fat, while my fat intake has increased. I look younger, feel stronger and have more vitality. To me it makes common sense to eat food closest to the way nature intended.

    It will do well to remember that any food made by Mother Nature is the way to go: any food that's been made in a factory, chemically altered or changed drastically from its original state, beware.

    It is so easy to get carried away by the nutritional information, that it may be easy to overlook the marvelous, inventive and tantalizing recipes. Again, the scope, selection and research on these recipes is amazing...they are numerous, varied, and appetizing. Nearly every cultural cuisine is covered in some small or large part, and are clearly detailed. Most of all, if one relishes culinary challenges, there are some intriguing ones as such offered here.

    This book may be the most valuable nutritional guide one should own.

    5-0 out of 5 stars Nourishing Traditions is a monument., March 26, 1998
    Sally Fallon's book is large in size and in its implications, valiantly sweeping away all the fog and ignorance that is endemic in the field of nutrition today. The book, focussing as it does on traditional (pre-modern) food selection and preparation, is revolutionary in all its common sense, prompting the reader to nod and say, "Yes, that's really true." It seems increasingly baffling to me that, amidst the daily deluge of ideas criss-crossing the landscape of the nutrition frontier, very few people acknowledge the contribution of 50,000 years of human history in the creation and maintenance of health. Well, Sally Fallon does. This book takes the reader to the highest ground yet. I particularly appreciated the excerpts from other books and journals, which are included liberally in sidebars throughout the book. It is a lot like reading several books in one, such is the cumulative scope of Nourishing Traditions. Of course, the recipes, all 700 of them, are fabulous. The book also has an excellent resource section to aid the reader in applying the principles laid out in the text. Finally, one comment on the book's subtitle, "The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats": This book does not tip-toe around the issues. The introduction, besides revealing many frightening (and rarely realized) facts about the state of current nutrition, also issues a call to action for people to release themselves from the collective trance perpetuated through advertising, through the common rationale that "we eat pretty well already," and even through many of the currently popular trends today, including veganism. Prepare to be educated. Prepare to do some weeding. This is a big, bright, shout-from-the-rooftops cookbook that should be required reading for anyone who has the slightest doubt about what they eat. And for those, more likely, who have no doubts.

    5-0 out of 5 stars Building on Dr. Price's Work, August 6, 2007
    The 'most helpful' review for this book here at Amazon questions the reliance by this book on Dr. Weston Price's work, simply because he was a dentist. Fair enough, but the smart thing would be to see what he said for yourself. Instead of relying on Sally Fallon's word for why Dr. Price's work was so important, I went and read his book, Nutrition and Physical Degeneration, myself. I actually checked out one printed in the 1940's from a university library, to avoid any reprint changes he may or may not have approved.

    His work is fascinating. He first sought to understand why isolated people on traditional, unprocessed diets had such remarkable teeth, dental arches, and resistance to disease, particulary tuberculosis. Instead of focusing on the traditional methods used in medicine that seek to cure medical problems after the fact, he was out to find out a way to prevent the problems in the first place. What a novel idea. What he discovered was that traditional diets of isolated peoples maintained the teeth and health of these people in a dramatic fashion. He also found that within a generation of being exposed to processed food diets, these people began to experience the same health problems we have now. Why rely on his work, which dates some 70 years old? Because this same research can't be done today, there just aren't enough people that are still untouched by civilizaton and processed diets.

    Back to this book. I believe much of what Sally Fallon has to say is right on the money. She was wise to heavily rely on what Dr. Price found and then has provided much additional information and some good recipies to go along with it. I agree with some of the other reviews here that state that implementing much of what she suggests into your diet will be a challenge. Our society and the giant food manufacturers have made it so, because that's how they earn a profit. Any way you slice it, eating healthy is a lot more work for you individually because you have to rely on yourself to prepare fresh unprocessed foods. But it's worth doing, and if you take bits and pieces and start to implement them gradually you and your family (and your future offspring) will be much better off because of it.

    5-0 out of 5 stars Scientific Support for Traditional Diets. Wonderful, February 27, 2004
    This book by Sally Fallon (with Mary Enig, Ph.D.) is an inspiring polemic against both commercial, prepared food trends and some governmental and research leaders who appear to be making recommendations on nutrition under the influence of commercial interests.

    My first impression of the book is that it shows exactly how hard nutritional science actually is. The authors are citing hundreds of technical works from both demographic and controlled experiment studies regarding thousands of different food components in their way to painting a complete picture of good nutrition. Their starting point in painting this picture is the common sense assumption that historical, natural diets are invariably more healthy than those laden with commercially processed foods. This assumption is backed up by demographic research done in the first third of the last century. This is the import of the `traditions' in the title.

    It turns out that the potential allies of the authors' approach come from such different quarters as the Atkins diet advocates who endorse eating meat, eggs, and other proteins in preference to (processed) carbohydrates and the `Raw Food' wing of the vegetarian / vegan movement. The latter camp would wholeheartedly endorse the authors' issues with eating foods that retain their original enzymes to aid in digestion. I'm sure the vegans and the Atkins camp will not join forces any time soon, but their appearance in the same metaphorical room on the side of the authors' position is another indication of how multi-sided complex scientific theories can become.

    I have no facts to confirm or challenge the authors' claim of corruption on the part of some academics in endorsing a nutritional position to back commercial interests. I will only say that it is irrelevant to the central tenant of the book, which in very simple terms is `Eat the way your great grandparents ate'. Some of the more important details are:

    1. Avoid processed fats, starches, sugars, and proteins. They are not of no value. They are unhealthy.
    2. Eat animal protein and their accompanying fats.
    3. Eat whole grain products.
    4. Eat foods prepared in such a way that avoids loosing important nutrients.

    Almost all of the authors' statements on individual nutritional facts are backed up by published scientific research. One or two or even ten percent of their references may be flawed, but the overall weight of their evidence is truly impressive. The only problem I find in their characterization of the way things are today is in not giving full credit to medical science in lengthening our lifespans through the suppression of infectious diseases. This is likely to be the reason behind the increase in the frequency of deaths by degenerative diseases like cancer and heart disease, not a catastrophic loss of nutritional value in our diets. That is not to say their claims about the drop in the quality of our diet are not true. Always remember that these gals are making a case, they are not simply publishing scientific results.

    While I think the authors have a strong case against processed foods, I find it difficult to fully endorse their next step. Their solution takes us close to the land of food extremists such as both traditional vegetarians and the more radical proponents of `raw' diets. What this means is that they raise up foods which are hard to find or difficult to prepare or are prepared in ways unfamiliar to American kitchens. This may not necessarily be a bad thing. It tends to appeal to my `Whole Earth Catalog' mentality of the home-brew lifestyle. But this lifestyle is simply not practical for the millions who work long, stressful hours followed by time devoted to kids and spouses.

    My skepticism regarding their solutions is reinforced by some culinary misstatements such as the suggestion to refrigerate tomatoes after they ripen, to not add garlic to hot fat, and that artisinal breads are not good for sandwiches. The second and third statements are refuted daily by traditional Italian cooking practice. Their condemnation of all aluminum cookware and the microwave also seem more extreme than they need be.

    What I take from this work is the very cautious and undramatic conclusion that the safest (and most interesting) culinary path lies in the study and emulation of historical diets. This gives a strong theoretical underpinning to my admiration of educators such as Mario Batali and Paula Wolfert who examine and promote historical cuisines based on the `what grows together, goes together'. This could easily be a subtitle of this book. It also gives support to practitioners such as Rachael Ray who promote fast cooking without resorting to overly processed ingredients.

    I love a book that pulls together and validates a wide range of (my) opinions. While this book may not always be right, it is supremely valuable in its provocation to thinking. It is also supremely valuable in it's demonstrating the value of some less common foods such as sauerkraut, cr�me fraiche, and kim chee. This value doubles in that it actually tells you how to make this stuff. Lest it be overlooked, it is important to note that the lions share of the book is a fairly large cookbook of recipes with methods and materials that follow the book's doctrines.

    At a list price of $25, the catalogue of vegetables chapter alone is almost worth the price of admission. I'm happy that here, the authors part company with both the advocates of `raw' and the old Adele Davis doctrine of saving veggie cooking water. They reinforce again the conventional wisdom of old school culinary practice which rarely leaves veggies raw. Some raw vegetables contain some bad things and cooking almost always makes the good things more available to digestion.

    I recommend this book to everyone as the very next book you need to buy about food.

    5-0 out of 5 stars An Excellent Read & Cookbook, May 18, 2002
    This book is much more than a cookbook--it is a nutritional handbook and virtual encyclopedia of food history and food facts. The first 80 pages of the book concern themselves with nutrition basics. The sections on fats, proteins, and carbohydrates are accurate, well-referenced, and needed in today's fat-phobic world. Fallon and Enig (who is a well-known lipid biochemist) dispel the many myths about saturated fats and animal foods.

    Recipes for every imaginable dish and drink are given, from appetizers and sauces to fermented fruits/vegetables and beverages. And it was SO nice to see a chapter on preparing wild game and organ meats--nutritious foods that have virtually disappeared from our modern diets (to our decided detriment). The substantial section on vegetables provides detailed nutritional info on each entry, as well as 2-3 tasty recipes.

    One caveat: some of the recipes take a lot of work if you want to do them the way Fallon and Enig recommend. For example, they suggest soaking and then drying and grinding your own grains to make flour. Obviously, not everyone has time to do this. I wish there was more emphasis on alternatives for busy people such as myself. Nevertheless, there are still lots of simpler recipes to make and they are tasty and delicious.

    The Resources section in the back is excellent and handy for people wanting to get started.

    A word to the detractors below:
    (1) Indians DO have very high rates of coronary artery disease, even the vegetarian ones, so vegetarianism is NOT a protection against this condition (J Indian Med Assoc 2000 Nov;98(11):694-5, 697-702).
    (2) The claims that vegetarians live longer than omnivores (on a healthy diet) are also not supported by available data (R Smith and E Pinckney. Diet, Blood Cholesterol, and Coronary Heart Disease: A Critical Review of the Literature--vol. 2. (Vector Enterprises; CA)., 1991).
    (3) The idea that eating animal protein causes calcium loss has been disproven many times over ((a) J Nutr, 1986, 116:316-319; (b) Amer J Clin Nutr, 1983, 924-929; c) J Nutr, 1988, 118(6):657-60; (d) Amer J Clin Nutr, 1999, 69:1:147-52; (e) J Bone & Min Res, 2000, 15:2504-2512; (f) Calcif Tiss Int, 1996, 58:320-5.
    (4) The idea that eating a lot of butter or ghee (or other animal fats) contributes to or causes heart disease is false ( Lancet, 1994, 344:1195; (b) Science 2001 Mar 30 291:5513 2536-45).
    (5) The idea that eating meat or animal fats contributes or causes various cancers is a popular idea that is not supported by available evidence (The Lancet, 1999, 353:686-7; (b) Aust J Nutr Diet, 1997, 54(4):S1-S44.

    I'm wondering if these acrid reviewers bothered to read the book or check its many references.

    Also, a few reviewers commented feeling sick after eating some of the recipes. This is usually indicative of digestive weakness and may call for digestive enzymes or fermented foods before a meal to stimulate digestive juice flow. The book does suggest eating some fermented food either right before or with with a meal to facilitate digestion. Again, I'm wondering if the critics have bothered to read the book in any detail. Nausea shortly after eating can also mean that the meal has too much fat in it. Either the people made the recipe wrong or they cannot tolerate higher amounts of fats at one time and need to cut back.

    5-0 out of 5 stars a valuable textbook as well as cookbook, August 22, 2005
    I have to correct some of the spurious information in a couple of the negative reviews that I've seen. First of all, yes, Weston A. Price was a dentist, not a nutritionist. Notwithstanding, he made tremendous contributions to the understanding of human health and nutritional needs. He is remembered for what he shared with the world about the travels he made to remote areas of the world to discover what healthy native peoples were eating. He went out with questions, not preformed conclusions, carefully observed, made measurements, took copious notes and photographs, and drew conclusions only after he had accumulated an abundance of evidence. He did not conclude that there was a single one-size-fits-all diet for all people, but that traditional people ate a tremendous variety of different diets, with certain key elements in common:
    * they ate nutrient-dense foods
    * they prepared foods in ways that maximized nutrients and digestibility
    * they ate at least some animal foods, and particularly valued certain animal foods such as liver and organ meats, raw butter from cows grazing on green grass, etc.
    * they discovered the value of lacto-fermentation and ate many foods fermented
    * they ate some of their animal foods raw
    * they ate properly prepared whole grains and seeds (soaked, sprouted, fermented, etc.) to minimize anti-nutrients and increase digestibility
    * they produced their own food and taught the younger generations the value of certain foods, especially for pregnant or nursing women, children, and couples wishing to have children
    * they spaced their families so women didn't have children more often than every three years so as to have the strength and nutritient stores needed for gestation and lactation, not to mention chilldrearing.
    There are probably other points but this covers the key items I think.

    The Weston A. Price foundation was founded by Sally Fallon, in about 1999, I believe, and not by Weston Price. Another group, the Price-Pottenger Foundation, serves as an archive of the works of Price as well as Pottenger (I don't remember his whole name; author of nutrition study called Pottenger's Cats) and publishes "Nutrition and Physical Degeneration," which surely must be the most important book on nutrition ever, despite not being written by a "nutritionist." (I've read most of what is out there.)

    The WAPF does not accept money from the dairy or meat industries. I am a member and I know Sally. The foundation is supported by member dues, individual and small-business contributions and book sales. For lots of free articles from past issues of the WAPF journal, Nourishing Traditions, visit I've read almost every WAPF article ever published and am impressed by the high standard of scientific proof adhered to, with citations in scholarly journals and lucid explanations of complicated subjects.

    I do agree that Nourishing Traditions can be intimidating at first. I was fascinated but couldn't see myself making all these things from scratch. But gradually I started learning to make one foundational product (sauerkraut), then another (kefir), and I recently jumped in whole hog, so to speak. And for the first time I went back and read the introductory chapter, which lays out the theoretical and philosophical foundations of the book, based on the work of Weston A. Price. If you're confused by the recipes, go back and read the introduction, and just read the book as a text. Then start small. Yes, preparing nutritious food takes time, but it's a valuable investment in your health. Also, the WAPF has local chapters that can help you find sources of whole foods in your region, and you can learn a lot from other members. Check the Web site.

    I actually got started in Nourishing Traditions-style cooking when I happened to attend a demonstration of sauerkraut- and kimchee-making by Sandor Katz, the author of the wonderful book Wild Fermentation (which Sally Fallon wrote the intro to). When I realized how easy it was to make saurkraut and how wonderful the process of lacto-fermentation was, I started experimenting. Now, at any given time, I have at least one crock of saurkraut or pickes or both bubbling away on my counter, and others in the refrigerator, and I make kefir every 2-3 days from raw milk. Yum!

    Another good introduction to the work of Weston A. Price is "Traditional Foods Are Your Best Medicine," by Ronald Schmid, a naturopath. The first half is best, where he recounts Price's travels and findings and reprints many of the startling photographs he took of the effects of traditional diets vs "white man's food" on various populations. I think Schmid wrote the book before he fully understood the import of certain aspects of Price's findings, so the second half of his book is weaker.

    5-0 out of 5 stars Medical doctor looks at Nourishing Traditions, June 4, 2002
    I have been a practicing medical doctor for about 20 years. In that time I have pursued my interest in nutrition literally to all corners of the globe. I have read scores of books on nutrition and treated hundreds if not thousands of patients with nutritional advice and natural medicines. Of all the published nutritional information on the shelves today, by far the most informative, reliable, comprehensive, and useful is Ms. Fallon's Nourishing Traditions. When I first came across Nourishing Traditions a few years ago, I was amazed that one person was about to amass virtually the entire wisdom of traditional societies concerning nutrition into one book. I found ancient recipes, cooking techniques, food preparation insights that are simply not to be found anywhere else. I urge all those who wish to truly pursue their knowledge of nutrition and to regain their own health to do one thing. Buy Nourishing Traditions, read it thoroughly, take a deep breath, and embark on a new way of life. Thomas Cowan, M.D.

    5-0 out of 5 stars One of the Best Books Ever Written Period!!, August 28, 2002
    After reading just about every diet book in existence, from Atkins to Eat Right 4 Your Type to vegan and vegetarian diet books, finally I have found a book not based on some polar not found in nature extreme theory, but a book based on the reality of what very healthy people have been eating for a very long time. Finally a book based on facts and science, not wild speculation and wishful thinking.

    The diet recommended in this book is based on traditional foods used by very healthy people (and very long lived people) all over the world for thousands of years. These people all have one thing in common. They don't used processed, pasteurized, denatured food. Some cultures and lands use unpastuerized milk products as staples, others use raw meat or focus on cooked and raw meat. All peoples consume some form of unprocessed animal product, with fat and enzymes intact. They also use lacto fermented products, from yogurt to fermented fruits, vegetables and meats. The fermentation makes the food very easy to digest, adds friendly intestinla bacteria and preserves the food. The book also explains proper preparation of grains (usually soaking for a period of time) to remove phytates and make the nutrients more available.

    The book is based on Weston Price's (others have validated his research and have conducted their own) research on "primitive peoples" diets from around the world. He was a dentist who traveled around the world checking the health of these people and then compared their health with the health of these same peoples when they ate processed food diets as they became available.

    This is a very good book with very valuable information. The information on fats is extremely important.

    Defintely the best book ever written on diet and nutrition and probably one of the best books ever written period. ... Read more

    5. The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free
    by Mark Sisson, Jennifer Meier
    list price: $29.99 -- our price: $19.79
    (price subject to change: see help)
    Isbn: 0982207727
    Publisher: Primal Nutrition, Inc.
    Sales Rank: 460
    Average Customer Review: 4.8 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    The popularity of the low carb/paleo/Primal wayof eating has exploded, as people discover an appealing and sustainable alternative to the restrictive diets and flawed conventional wisdom that lead to burnout and failed weight loss efforts. The dream of eating satisfying meals-even on a budget-controlling weight and feeling great has now become a reality. As you build momentum for Primal eating,you'll find that you won't even miss the bland,boring, low-fat foods that previously were the central focus of your diet. How can you argue with a menu that includes Roasted Leg of Lamb withHerbs and Garlic, Salmon Chowder with CoconutMilk, Tomatoes Stuffed with Ground Bison andEggs, and Baked Chocolate Custard? This isn't acrash course diet. These and the other Primal recipes provide the foundation for a lifetime of delicious, healthy eating, high energy and protection from common health problems that arise from eating SAD (Standard American Diet). ... Read more


    4-0 out of 5 stars Excellent tasting recipes...obviously tested, July 8, 2010
    All my readings and life experience (previously working for five years in a natural foods co-op) have now finally converged on the Primal diet lifestyle as the common sense approach to nutrition (and, for me, backed up by the well-researched book, Good Calories, Bad Calories by Gary Taubes).

    I've bought a lot of cookbooks on my journey to a more healthy diet. And some of those cookbooks seem to be comprised of recipes that were conceived purely on theory and not at all on taste (cough..Atkins..cough).

    I knocked out 5 of the recipes in the Primal Blueprint cookbook in a week and a half, and every single one of them tasted FANTASTIC. Even my wife and two children, whom I'm slowly trying to wean from their highly-refined carbo-centric tendencies, raved about the recipes I cooked (e.g. Moroccan chicken, Transylvanian stockpot, Coconut ice cream, zucchini frittata...) These are not people who like the taste of real vegetables. My wife said, and I quote, "That cookbook is best money we've ever spent. I can't believe how good this tastes."

    Clearly, the recipes were tested and refined by an actual person who knows the taste of good food. Thank you, Jennifer Meier.

    Also, I have a son who is Type 1 diabetic. We noticed that the meals I cooked from this book had a very low effect on his post-meal blood sugar. No huge post-meal spike and less insulin required at mealtime. That in itself was worth the price of admission. Cookbooks like this show him that he can eat delicious meals that do not adversely affect his blood glucose. He will need this knowledge to cope with his diabetes when he ventures out on his own (he's 10 right now).

    To me, a five-star rating indicates a perfect book (or movie, or whatever), so I'm giving it 4 stars, a very high rating to me, for the following reasons:
    - It does not have an index referencing the ingredients. I often cook by the "what-have-I-got-in-the-refridgerator" method; designing a week's worth of meals (and our food shopping) around that. With this book, I can't look up all the recipes that have zucchini in them. So put an index in it already.
    - I do have the Primal Blueprint book also, but what if I'm someone who doesn't have that and just wants the cookbook? This cookbook doesn't contain a brief overview of the theory behind the recipes it contains; it just jumps right in to the recipes. A Primal Blueprint primer at the beginning of the cookbook would round it out nicely.
    - Final (unfair) criticism: not enough recipes! You do get your money's worth, but I want Volume II already! (I'm not one to browse the internet or blogs for recipes; I like cookBOOKs.

    Highly recommended cookbook as it contains excellent tasting, easy, nutritious recipes!

    4-0 out of 5 stars A great basic intro to Primal/Paleo variety!, July 3, 2010
    Been a fan of Mark's Daily Apple website for a couple of months; I like the reader-shared recipes there, so hoped this cookbook would be more of the same.
    Came away with mixed feelings....while there ARE some new things I had never thought to try (new spice uses, flavor combos, etc.), a lot of it echoes common sense for anyone who is familiar with basic cooking techniques and has been eating this way for any amount of time. This is a great intro for anyone afraid to make the leap, for whatever reason, into the Primal world in terms of diet (and I hesitate to use that term, because it's more of a lifestyle than a "diet") and fears that it would consist of bland meat & raw veggies. There are some pretty sophisticated (but not complicated to duplicate) flavor combos here, and you'll do better if you live in a area with at least access to a
    metropolitan grocery choice (wheat-free tamari, unsweetened coconut milk, dried seaweed) but much of the ingredients ARE readily available.
    I've lost over 70#s by limiting my diet to the choices advocated in this book (didn't realize it was a "diet" at the time), have tons of energy and advocate the primal
    lifestyle (mainly diet, but I like the walk a lot, lift heavy objects-low aerobic/interval training- physical mission aspects as well).
    Vast improvement over the other "low-carb" cookbook choices out there ( I would rather NOT fill my diet with unpronouncible ingredients, thank you!) but not "OMG-I can't WAIT to try this recipe!" excitement.

    3-0 out of 5 stars Good recipes, but too many pictures, August 28, 2010
    I've been following a Primal Diet since 2/2010 and was very excited to get this cookbook. For once, here's a cookbook that fulfills all of my diet choices without me having to adjust the recipes to fit what I eat. What I've tried from this book has been good-I'm a huge fan of the pumpkin nut muffins and LOVE the Enchiladas recipe (FYI-steep learning curve to making the egg-white tortillas, but great once you do!)
    Here are my issues:
    1. Mark Sisson has been working on this cookbook for a long time and asked people on his blog to contribute recipes. A lot of those recipes that ended up on the blog (and are AMAZING) didn't make it into the cookbook. While this means that there are different recipes in the book, I really wanted to have some of those other recipes more easily on hand.
    2. There are a TON of color pictures in this cookbook. While I find pictures of how something should look helpful, giving me a picture of all the ingredients grouped together on a plate is just a waste of space! I didn't pay for pictures, I paid to get great recipes.
    3. They need a better editor! The Enchilada recipe that I love so much doesn't give a temp for the oven--they only tell you to cover the dish with foil and bake it for 20 min. I've had to play around to figure out what works to get the dish done in 20min (it isn't 350). You might think I'm being nit-picky, but this isn't the only recipe that's missing information.
    The gist of this is, the recipes that I've made are good, I just wish there were more of them and that they had complete cooking information. It's a great place to start if you're new to this diet. Also go to Mark's website: [...] for recipes as well.

    5-0 out of 5 stars The Primal Blupring Cookbook, July 19, 2010
    I've been long awaiting a cookbook like this, and it lived up to it's expectations.

    I've made the Buffalo Chili, the Peach Chicken Salad, the Jambalaya, the Roast Beef and the Grok Rocks. All of which have been delicious.

    The book has some really interesting ways to work around foods you are used to eating. I've been really impressed with some of the ideas such as grated Cauliflower as an alternative to rice. Worked great in my Jambalaya.

    On the down side, the book is a little too short, but worth the money in my opinion. Would buy again.

    5-0 out of 5 stars Everyone Should Own This Cookbook, October 6, 2010
    A bit over 3 months ago I was diagnosed with diabetes and my doctor recommended The Primal Blueprint Cookbook as well as the Primal Blueprint. I bought both books on Amazon and after 3 months of eating these recipes and following the Primal dietary guides, I am no longer diabetic.
    The recipes are delicious and it will be no problem to continue to eat this way because my husband and I both enjoy the food.
    I lost 34 pounds in two and a half months and my husband lost 36. We continue to lose now, but at a slower rate.
    Just a note -- diabetes is rampant in our country now and like myself, most people know little about it until they get it. Let me tell you, there is pain involved, so for your family and for yourself, please switch to the Primal lifestyle. You will be thinner, stronger, healthier, non-diabetic, and I am sure you will live much longer.

    5-0 out of 5 stars Great way to eat, October 8, 2010
    A surgeon friend shared the cookbook with me when I was trying to decide on starting a new way of eating to loose weight. The first recipe I looked at was the grilled steak, that was all it took. I decided I could do it, giving up pasta, bread, grain, rice and legumes was easy. I have loost 22 pounds in 6 weeks, I am not hungry, I have more energy and I am sleeping better. I used to be sleepy shortly after eating and have to take a nap everyday after work, not any more. Eating out is easy also no problems at all. I would recommend this book who wants a healthier way to eat and live better.

    4-0 out of 5 stars Recipes delicious, beautiful pic of every dish, lacks an index otherwise perfect, October 11, 2010
    A great cookbook needs tasty, usable recipes with photographs of the dishes, and a practical layout. This cookbook is almost perfect.

    Mark Sisson includes three color photograph of each dish: one of the assembled ingredients, one of the finished dish, and one "in progress" pic. Some meals that I would not think of making from the title, I have tried based on how delicious the finished dish looks. The Transylvanian Stockpot dish, for example, is the best stew I've ever had despite the unfortunate name (it was a family name passed down for generations and they perserved that. The Five Spice Beef and Broccoli Stir Fry is another example. I thought 'Oh right another beef and broccoli dish" but the spices used rendered it absolutely amazing.

    Each meal category is well-represented. Usually breakfast gets a paltry selection of dishes or they are the same old breakfast dishes we always see - high in carbs and low in nutrition. We made the Tomatoes Stuffed with Ground Bison and Eggs and some of my kids were hesitant to taste it but we found we ought to have doubled the recipe.

    So as far as the food and presentation of the dishes goes, this is the best cookbook I've seen.

    Two things are lacking: an index and a notation on the recipes themselves indicating how long each dish takes to prepare. Of course I can skim the recipe and get that information but if it were noted at the top of the ingredients list like many recipes have it, it would be an improvement. Also I would lay out the ingredients list with all spices together, then onions and items to chop, etc., so it's easy to see and do the prep work at once. This is minor, but no good editor would allow the book to get to publication without an index and I'm wondering what happened there.

    Still it's my default cookbook and never disappoints.

    5-0 out of 5 stars Simple, tasty and very healthy recipes... I love it!, October 8, 2010
    There is so much hype and misinformation about what is and isn't healthy these days. Along with the Primal Blueprint this cook book makes it dead simple. No macro/micro nutrient, calorie, whatever else counting necessary... just easy to follow and extremely delicious meals. Keep up the good work Mark!

    5-0 out of 5 stars Great book - highly recommended!, October 6, 2010
    I have been a fitness/nutrition enthusiast for years, and I always followed complex bodybuilding diets in the past. After I started reading Mark's Daily Apple (free online blog), I became fascinated with the principles of the Primal Blueprint. I've followed low-carb diets with great success in the past (they are superior), but I've never considered making it a lifestyle. The Primal Blueprint Cookbook opens up an unbelievable amount of tasty recipes that are simple to cook and make eating healthy enjoyable. I cannot recommend the Primal Blueprint and the cookbook highly enough! Do yourself a favor and grab a copy. If you are curious about the Primal Blueprint, check out the blog first. Mark post plenty of free recipes that will leave you wanting more!

    5-0 out of 5 stars Fantastic and healthy cookbook, October 9, 2010
    I ordered this cookbook at the recommendation of my Crossfit coaches at Crossfit Central who are all in AMAZING shape. The recipes are delicious and simple to make and help to keep me in line with my Paleo/Primal style eating. My husband who is not technically "Primal" has loved every single recipe I have made from this book. I highly recommend it! ... Read more

    6. Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
    by Jeff Hertzberg MD, Zoe Francois
    list price: $27.99 -- our price: $18.47
    (price subject to change: see help)
    Isbn: 0312545525
    Publisher: Thomas Dunne Books
    Sales Rank: 848
    Average Customer Review: 4.6 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    From the authors of the groundbreaking, hugely popular Artisan Bread in Five Minutes a Day comes a new cookbook filled with quick and easy recipes for healthy bread  

    Their first book was called “stupendous,” “genius,” and “the holy grail of bread making.”  Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.

    The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf.  In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads.  About a dozen of the recipes are 100% whole grain. 

    Healthy Bread in Five Minutes a Day will show you that there is time enough for home-baked bread, and that it can be part of a healthy diet.  Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have.  Visit for more information.

    Jeff Hertzberg and Zoë François met while taking care of their toddlers at a kids’ music class, and co-authored their first book, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in 2007.  The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe.  They’ve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.

    ... Read more


    5-0 out of 5 stars Making it healthy and easy to bake bread!, October 28, 2009
    I have been a fan of Artisan Bread in Five Minutes a Day (ABFM). The main problem with that book is the bread came out so good, I tended to eat too much of it (but loving every minute of it).

    One of the great things about the technique in ABFD is that the recipes are very forgiving and flexible, and I usually made variations, including using more whole grains.

    Healthy Bread in Five Minutes a Day will not only alleviate some of the guilt, it has some really wonderful recipes and ideas using a wide range of whole grains, fruits, vegetables, gluten-free breads and pastries and even some healthy variations on some of the more delicious but not necessarily the healthiest breads from ABFD (such as the 100% whole grain butterfat and yolk fee Brioche!).

    I tried many of the recipes in ABFD and most were very good to excellent, some outstanding.

    I will, sadly, be putting ABFD on the shelf at least for a while. I really look forward to exploring the healthy recipes in this book. Let's see, if I make a different bread every 4 days, it will only take me about a year to go through the entire book.

    For those of you who have not tried Artisan Bread, the technique is really as easy as the writers claim, it is virtually foolproof, and you can now have fresh homemade bread at any time with almost no fuss whatsoever. Once you get this book, you will never buy bread from a store again. You can freeze the dough and it tastes just as good thawed. I took some frozen dough on a trip and enjoyed homemade bread far from home.

    The title "Five Minutes a Day" is based on preparation time. It takes less than 20 minutes to completely prepare most recipes to make about 4 loaves (you can easily half or double the recipes). Of course, you still have to bake the bread, but that is not active cooking time. You can easily freeze the dough and build a store of different breads in your freezer. Over time, depending on how much bread you eat, you will probably less than 5 minutes a day on average.

    Though a good number of recipes use only whole grains and "healthy" ingredients, some recipes use smaller amounts of unbleached white flour, small amounts of sugar. However, the writers encourage you to make substitutes if you like, which is what I did with ABFD.

    The only improvement to the book I can think of at the present time is listing somewhere in the book which recipes are vegan (my daughter is vegan and I am vegetarian). Though I can figure that out for myself by flipping through the book, it would be nice to have those recipes listed.

    As an added bonus to delicious recipes, according to the book, the cost of a loaf of bread made at home is about $.40 per loaf. That cost probably is more for recipes that use less well-known grains, or more expensive ingredients, but then again those bread would be more expensive to buy in the store in any case. No matter which recipes you choose, you will be saving money.

    Should you buy this if you already have the first book? I did, and I am glad that I did. I am impressed with the wide range of recipes and their creative approach to making bread not merely delicious, but healthier.

    One more thing: the writers have an incredible website (healthybreadinfive), where they have additional recipes, and a great bread making community sharing tips and experiences. Though I have not posted on the web site, they answer questions and even based some of the recipes in their new book on suggestions from readers.

    Add healthy bread to your diet and save money. Zoe and Jeff, thanks for bringing fresh, easy to make, bread back into my life!

    This is my first ever review on Amazon, but I felt this book merited a strong endorsement.


    I've begun to try the recipes

    I used the rye as a a sandwich bread, and made a pizza crust (and a regular loaf) from the avocado-guacamole bread. These recipes are about 1/3 whole wheat. The recipes seem a little less forgiving in terms of getting the time right (I undercooked one loaf of rye, and overcooked a loaf of the avocado-guacamole bread). It may have something to do with the whole wheat, but I'm not sure.

    The Bran Muffin Bread came out wonderfully, great crust, light inside, slightly sweet and delicious. Also used it for French Toast, which was great!

    I combined 2 recipes, 100% Whole Wheat with Olive Oil and 100% Whole Wheat with Flaxseed. Great crust and very good whole wheat taste with the extra nutrition of flaxseed. It is particularly good as a bread for sandwiches. I used the dough for the Algerian Flat Bread (a pan fried bread) which was a real treat.

    I just made the 100% whole wheat with brown rice breat. This was a great bread and somewhat unusual. The bread crumb looks lighter than regular whole wheat bread, which might make it more acceptable to fussy eaters (read "kids"). The crust is delicious. When it comes out of the oven it is particularly crunchy with a nice combination of wheat and rice flavors intermixed.

    Keep in mind, that while these recipes are "healthier" than regular bread recipes that just use regular flours, most are not pure whole grains, but a combination of unbleached white with other grains. There are some 100% whole wheat recipes as well. However, all the recipes do have a healthier twist and I am very happy with the book. I'm looking forward to trying many other recipes such as: Pistachio Twist, Gluten Free Cheddar and Sesame Bread, Carrot Bread, Lentil Curry Bread.


    A question of time. Does it really only takes five minutes a day? Although there are some recipes which are more complicated (but delicious) many of the basic recipes do take the equivalent of 5 minutes a day. For a fantastic new illustrated step by step walk through of the basic recipe, go to the author's website [...].

    In summary, you get a large container, put in the yeast, salt, warm water, and flour, and mix. Most recipes make enough for four loaves (though usually can be doubled or halved). Timing myself, including the time to get the ingredients from various places in my kitchen, to mixing them, to cleaning up, many of the recipes will take between 10 to 15 minutes for the initial batch ( not including waiting time). Then, each time you want to make a loaf, you take a grapefruit size of the flour (which you have refrigerated), let it get to room temperature, put it in the oven and bake. the total amount of time I usually spend to make four loaves of bread is less than 20 minutes. Of course, there are some extremely delicious recipes that require some extra steps, but even most of these only take a few more minutes. I do not have a container big enough for the eight loaves at a time, but if I was really concerned about time, I could do that. Most of the doughs can be frozen. I usually make 2 or 3 of the loaves, freeze the rest, and then began to build a bank of various breads I can thaw and then freshly bake.

    5-0 out of 5 stars Exceeded my expectations, October 29, 2009
    I have been a huge fan of the authors' first book, Artisan Bread in Five Minutes a Day, and to say that I was impatiently anticipating this one would be an understatement. I received it the day it came out, 2 days ago, and have already read through it twice. I pulled my first loaf of 100% Whole Grain Maple Oatmeal Bread from the oven this morning, and I wish I could describe to you the smell in my house right now! After letting it cool for a few minutes, I sliced off a piece and it was heavenly. Texture, flavor, everything was spot-on.

    My copy is full of tape flags for those that I must-make-right-away: Soft Whole Wheat Sandwich Bread (including making the dough into hamburger or hot dog buns!), Pesto and Pine Nut Bread, Anadama Corn Bread, Quinoa Bread, Brown Rice & Prune Bread, Whole Wheat Mixed Berry Bread, and Honey Graham Bread top the list. There is also a chapter specifically for gluten-free breads and treats, which look wonderful. Honestly, I haven't seen any that I don't want to try, and I'm also looking forward to mixing and matching with some of the ideas from the first book. (The sun-dried tomato and parmesan is one of our favorites from that one, and I'll be making it with one of the whole-grain doughs very soon.)

    Be aware that they do call for a few specialty ingredients, but nothing that I wasn't able to find in my local natural foods store - most were even in my regular supermarket. Anyone who is already doing some whole grain baking will have many of the ingredients already on their shelves.

    In addition to the wonderful recipes, the authors also impart much knowledge that they've learned since the first book. The material in the introductory/informational chapters in the beginning is great - I'm especially happy that they included info for weighing ingredients.

    Thanks, Zoe and Jeff, for another masterpiece! Can't wait for the next one. ;)

    4-0 out of 5 stars Good enough to skip the pie!, November 29, 2009
    While I openly admit, I dont eat a lot of bread products day to day, I do enjoy a really good bread. Really good bread to me is a hearty bread loaded with flavor, grains, fruit, vegies.... those are the ones I find hard to resist. What I discovered in this book, Healthy Bread In Five Minutes A Day was a whole book full of recipes as well as tips to make just the kind of bread that I would find hard to resist.

    I thought Thanksgiving would be a great time to create one of the mouth watering recipes from this book. On page 145 I found just the recipe, 100% Whole Grain Maple Oatmeal Bread? Sound good? Good didnt even begin to describe it! Using whole wheat flour and old fashioned oats, I followed this recipe step by step to make a delicious tasting and smelling bread that filled the house with a pleaseantness that had my whole family wanting to know - when do we get to eat it?

    For a person who doesn't really do anything slow... this was a lesson in good bread making. I need two hours to let the dough rise and collapse. On the bright side of this, the bread dough can be made up to seven days in advance and kept refrigerated until you are ready to bake - so a fresh loaf could be at your fingertips!

    The end result was a good looking loaf of bread that I was pleased with and the flavor of maple and cinnamon made for a "skip the pie" worthy treat. This would make a wonderful gift to the baker you know.

    5-0 out of 5 stars Gluten Free Paradise, March 29, 2010
    This review applies specifically to the Gluten Free recipes. Please do not mark as "unhelpful" if you do not use these recipes.

    You will never go back to those syrupy-tasting, stomach-bomb store-bought loaves!

    I've tried the Brioche recipe and the Olive Oil Bread recipe (the two main recipes). The Olive Oil bread is by far the best for sandwiches, rolls etc. It has mild flavor and is more like regular bread than anything I've ever tasted. Tastes great with Thyme sprinkled over the top.

    The Brioche is sweet and will probably work well for the cinnamon rolls and the pastries. I attempted the cinnamon rolls, but the dough stuck horribly to the SILPAT and I scooped it off and just baked it as a loaf. I recommend using some flour to dry out the dough a little (don't knead) and brushing melted butter on the SILPAT and on the waxed paper or plastic wrap you lay on top to roll it out. This has worked for me before with other recipes.

    The Brioche is flavored with Honey instead of sugar. The Olive Oil bread is flavored with vinegar but does not produce a sour flavor as you might think.

    Three CONS to the gluten free recipes are:

    1. They all call for tapioca flour, sorghum flour, corn starch etc. All STARCH! If you want a truly healthy gluten free bread I recommend Bob's Red Mill All-Purpose Mix which has enough sorghum and tapioca flour to produce the texture needed but is mixed with two kinds of bean flour for protein, vitamins and fiber. I replaced the starches with Bob's Red Mill mix and used brown rice flour as the recipe called for. The result was fantastic! (Even though Bob's Red Mill mix has xantham gum in it, I still used the 2 Tbs. called for in the recipe. If you use Bob's mix know that bean flour comes out darker than starchy flour. So don't use egg wash.)

    Also, only one recipe in the book calls for Quinoa, and it's not a gluten free recipe. I don't know how the authors overlooked the healthier flour alternatives, but since they are new to gluten free baking (as they say in the book and got outside help) I won't hold it against them.

    2. The wood paddle isn't necessary either. Kind of silly when you realize you just spent $40 on a piece of wood just for the nostalgia. I just wet my hands, take out the amount dough necessary, form it in my hands, and rest it on the SILPAT on the cookie sheet with a cloth over it until baking time. When I get my stone I will just scoop it off with my hands and place it on the stone. There are instructions for baking it halfway with the SILPAT on the stone, then removing it for the rest of the baking.

    3. The GF recipes don't tell you to cut across the top before baking for that artisan look. I don't know if this works with GF dough as I haven't tried it. I smooth the surface with water on my fingers and sprinkle herbs on it.

    When I tried these recipes my Baking Stone had not come yet, and I just baked it on the SILPAT on my cookie sheet. A tip: When you make the Olive Oil bread and the instructions say to throw a cup of water in the broiler pan (watch the video on their website), make sure you do it the way they do. The first time I placed the water in the pan and then the pan in the oven. The second time I place the pan in the oven, let it warm up with the oven, and then put the water in creating the big burst of steam like in the video. This is important to the rise and texture of the bread, I found. Much better with the big burst of steam, though my pan warped a little. A worthy sacrifice, IMO.

    When making the Hot Dog Buns remember that Gluten Free dough does not expand and rise like regular dough. Make them about as big as you want the finished bun to be, they will not get much bigger when baked. I did this with the Brioche recipe, but will do it with the Olive Oil recipe from now on.

    I also used the Olive Oil dough to make dumplings on chicken soup, just scooped out small handfuls from the tub in the fridge. They were great.

    I made Banana Bread with freeze-dried banana pieces that I reconstituted and just mixed with a loaf's worth of dough and some spices, then formed. Big hit.

    Also, if you have trouble making GF dough rise, like I do, set it on top of the stove with the oven heated to 300*F in the plastic tub for its 2-hour rising time. This makes softer bread and yields the said 4 loaves. If the dough does not rise near to the top of the tub you will not get 4 loaves and the bread will be denser, but still not as heavy as the store-bought kind.

    I tried the Authentic Foods Dough Enhancer and it wasn't as good. The Dough Enhancer is just lecithin, ascorbic acid, tapioca, and ginger that claims to be a "yeast activator". Don't bother.

    Be sure to read through the other, non-gluten free recipes for inspiration. There is Stollen, Challah and doughnuts which can be made with the Brioche dough. At least one other recipe referred to Gluten Free dough as a substitute.

    Buy the yeast in bulk--the packets are a rip-off and it takes 3 � pkts to get the 2Tbs required.

    It costs me about $1.50 per loaf (you make 4 loaves at a time, so $5 worth of flour, $.25 for 4 eggs and yeast divided by 4 loaves.) Compare that to the $8 store-bought stuff it's worth its weight in gold. In this economy that's saying a lot.

    5-0 out of 5 stars THANK YOU !!!!!!!, January 13, 2010
    THANK YOU(!!) for the gluten free recipes that are truly EDIBLE as well as beautiful!
    I had been making bread from the first book with great ease ,but truly wondered about gluten free bread ,,,,well,,,if I could show you my very first loaf you wouldn't believe its gluten free,it looks like it came right out of a magazine!
    and,,,,to think it did not cost me an arm and a leg to make it!

    Now ,I can look forward to pizza, breadsticks and all kinds of gluten free bread items for a member of my family who cannot eat any gluten !!!!!
    I plan on trying all the recipes in this book and am personally looking forward to the stollen!

    2-0 out of 5 stars Most Recipes NOT 100% Whole Grain, September 26, 2010
    I was really excited to get my book in the mail. I couldn't wait to try out all the healthy recipes and take my ordinary baking DAY and turn it into baking just minutes each time I needed a loaf of bread. Unfortunately, I thought that "Healthy & Whole Grains" in the title implied that all the recipes would use 100% Whole Grains. This isn't true and I am sadly disappointed. The whole reason I choose to make my bread at home is so that I can avoid all the preservatives, refined grains and high cost of supermarket breads. At home, I can grind my own 100% whole grain organic flour. I can add healthy extras like Flaxseed, sunflower seeds...etc. I can use natural sweeteners like honey or sucanat.

    Although there are a few 100% whole grain recipes in the book (which are very good btw), the majority of the recipes use at least 3 cups of all purpose flour. I haven't tried the recipes with the all purpose flour yet, so I can't say if they are good or not. Though they do like like they will be delicious!

    So be for-warned... if you are looking for a book filled with 100% whole grain bread recipes, keep looking.

    4-0 out of 5 stars Gluten-free - same dense bread as usual only with a crispy crust, June 1, 2010
    This review is to provide more information on the gluten-free chapter in Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients for those considering purchasing and wondering about how starchy the recipes are or if they use ingredients allergic to them. This review is not on the glutenous bread.

    There are 5 recipes for GF bread that can then be made into various forms, pizza crust, crackers, and baquettes.

    GF Crusty Boule - 2c brown rice flour, 1 1/2c sorghum flour, 3c tapioca starch, yeast, salt, xanthan gum, eggs, oil, and honey. Instructions included for making into classic boule, loaf pan for sandwiches, pizza crust, crackers, sesame baguette, or parmesan bread sticks.

    GF Cheddar and Sesame Bread - 3c sorghum flour, 1/2c soy flour, 2c tapioca starch, 1/2c cornstarch, sesame seeds, yeast, salt, xanthan gum, eggs, olive oil, honey, and cheddar cheese. Instructions included for making into free-form loaf, crackers, sesame baquettes, or parmesan bread sticks.

    GF Not Rye Bread - 2c brown rice flour, 1 1/2c teff flour, 3c tapioca starch, yeast, salt, xanthan gum, caraway seeds, eggs, oil, honey, and molasses. Instructions included for making into free-form loaf or parmesan bread sticks.

    GF Olive Oil Bread - 1c brown rice flour, 1/2c soy flour, 1c tapioca starch, 3 1/2c cornstarch, yeast, salt, xanthan gum, eggs, olive oil, and vinegar. Instructions included for making into free-form loaf with a crispy crust, pizza crust, sesame baquette, or parmesan bread sticks.

    GF Brioche - 1c brown rice flour, 1c tapioca starch, 3 3/4c cornstarch, yeast, salt, xanthan gum, milk, honey, eggs, oil, and vanilla. Instructions included for making into brioche, sandwich loaf, or cinnamon buns (recipe included)

    I spent alot of money buying all the special equipment, tools, and ingredients recommended in this book such as Cambro RFS6PPSW2190 6-Quart Round Food-Storage Container with Lid, Set of 2 and Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan, parchment paper, Authentic Foods Sorghum Flour, oven thermometer, Authentic Foods Brown Rice Flour Superfine, yeast from costco, CounterArt Bamboo Pizza Peel and Wilton Excelle Elite 3-Tier Cooling Rack

    My bread turned out as good as the GF breads made commercially at my local bakers and grocers but to me is still basically a dense clump although it has a nice flavor. The way the authors marketed Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients as the GF bread was going to look and taste and feel like the wheat bread they demonstrate in the video! I am sure their recipes and techniques work great with vital gluten, but is probably not the magic solution to get GF bread to taste as good as glutenous bread - NOT! The GF bread does not look at all like the video. The bread does not meet my expectations based on all the author's hype BUT it has a tasty flavor and is definitely fresher than that in the grocery store and I think the texture is as good as the GF bread made by my local bakers. I think the crust is superior but the denseness is same as all other GF breads.

    5-0 out of 5 stars *The* book about bread baking, December 5, 2009
    I've got more books on bread baking, some of them more beautiful then 'in five minutes a day'. This one just works, the recipes are simple, take little time or effort, and the results are stunning. The authors show that a bread machine is not adding anything to the real thing: bread shaped by your own hands, flavored by your choice of add-ons (or none at all), and baked in an oven just like yours. I live a mile high, and the bread comes out great. Recommended, for beginners as well as more experienced bakers.

    5-0 out of 5 stars I'm Again Able To Enjoy Bread Baking with a Very Tight Schedule, December 8, 2009
    I can only add to what are probably by now thousands of well deserved five star ratings here and elsewhere. I was once very much into yeast baking, but just don't have time for all the yeast proofing, doubling in bulk, punching down, etc. I bought the first book Artisan Bread in Five Minutes A Day and Pre Ordered the sequel here. I decided to stick to the first book for awhile to enlarge on building my skills, experimenting with different brands of flour, packet yeast vs. bulk yeast. I have a very small kitchen and keep the fancy kitchen equipment to a minimum. It isn't needed here: I use the largest food grade Rubbermaid container for mixing and storing dough, and I mix it with a wooden spoon oiled with food grade oil. I have no problems doing that and getting enough of the glutens to come out of the flour to get a good rise. This is so much satisfying fun! The basic boule from the first book makes incredible pizza dough: 40 cents not $4 for store bought! And you can mix it in less time than it takes to go to the store! I just ordered ten grain cereal from Bob's Red Mill to try that bread in the new book. The store bought multigrain breads are horrible and make healthy eating torture. I can't wait to try it!

    5-0 out of 5 stars So satisfying and easy, December 8, 2009
    At age 52, I baked my first loaf of yeasted bread, following the basic recipe from Artisan Bread in Five Minutes a Day. This last year I have shared the bread and the book with dozens of friends. I PREordered the new book, Healthy Bread in Five Minutes a Day and started my third batch of bread this morning. These recipes are easy, healthy and most importantly, delicious. Buy it and enjoy! ... Read more

    7. Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less
    by Robin Robertson
    list price: $16.99 -- our price: $10.11
    (price subject to change: see help)
    Isbn: 0740763741
    Publisher: Andrews McMeel Publishing
    Sales Rank: 862
    Average Customer Review: 4.4 out of 5 stars
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    Editorial Review

    Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus, and some forms of cancer." --The American Heart Association

    * Featuring 150 delicious recipes, Quick-Fix Vegetarian provides both novice and longtime cooks with practical and robust vegetarian dishes that can be prepared in less time than it takes to have a pizza delivered.

    * Written by best-selling vegetarian chef Robin Robertson, Quick-Fix Vegetarian is the answer for busy families who are looking for healthy food, fast.

    Quick-Fix Vegetarian by Robin Robertson recently was named Best New Cookbook by PETA, People for the Ethical Treatment of Animals. The international organization's Proggy Award (short for "progress") recognizes animal-friendly achievement in 21st century culture and commerce. No longer considered a "hippie fad," the vegan lifestyle is becoming going mainstream. In her latest book vegetarian expert Robin Robertson creates recipes such as Spinach and Sun-Dried Tomato Quesadillas, Chipotle-Kissed Black Bean Soup, Mediterranean Orzo Salad, Beat-the-Clock Lasagna, Five-Minute Slow-Cooker Chili, and No-Bake Oatmeal Almond Cookies for this growing consumer base. In addition, Quick-Fix Vegetarian shows how to use many of the new commercial vegetarian products and includes recipe variations and tips for speedy, stress-free entertaining without sacrificing flavor or mainstream appeal. ... Read more


    5-0 out of 5 stars Ideal Cookbook for New Vegetarians and Vegans, February 21, 2009

    5-0 out of 5 stars Another Robin Robertson Winner!, March 20, 2007
    Robin Robertson is my all-time favorite vegan cookbook author. That is why I rushed right out and bought Quick-Fix Vegetarian. I have already read through the whole cookbook and made several recipes.

    Robin's meals are always innovative and delicious, but these recipes have another advantage - they are quick and easy to make. If you love to eat wonderful meals, but don't like to spend hours in the kitchen this book is for you. For example, I made the Polenta and Pinto Bean Pie, it literally took 15 minutes to put together. The Udon Noodles and Baby Bok Choy with Creamy Tahini Sauce was awesome, and took all of 20 minutes to put together. And if you like soup and sandwiches for lunch or dinner, most of them are done in a snap, as are the main-dish salads. There's even a chapter on make-ahead meals that assemble quickly and then get popped in the oven when needed.

    For the working person, or just for someone who loves to cook and eat fantastic vegan food without all the fuss and muss, Quick-Fix Vegetarian is the cookbook to own.

    5-0 out of 5 stars Little work, lots of flavor, November 22, 2007
    Though this book is all over the map (slow-cooker recipes, casseroles, etc.)--are these recipes that are on the table start to finish in 30 minutes, or is hands-on time 30 minutes? There are some in each category. Still, I give this book 5 stars because everything I've made is truly easy and absolutely delicious. The recipes work as stated; no guesswork or tweaking. Robin is friendly, helpful, and informative as an author and cook, and I look forward to making lots more of these tasty and healthy recipes.

    2-0 out of 5 stars Not my favorite, May 15, 2009
    If I had been able to check this out at the library, I wouldn't have bought it. Vegetarian 5-Ingredient Gourmet by Nava Atlas is much better (for me) and I've made many more dishes from it. In addition, the Atlas book gives me ideas to take off from hers and experiment since the recipes are simple and make use of some prepared products such as salsa. If you have to buy one or are beginning to explore vegetarian recipes, pick the Atlas book.

    5-0 out of 5 stars Delicious, Healthy and Fast Vegan Food!, August 21, 2007
    I'm a full time student as well as a full time worker, and after a long day I just don't feel like cooking. The back of this book reads, "vegetarian dishes that can be prepared in less time than it takes to have a pizza delivered," and it is not a lie. I've already made several recipes out of this book, including one for a Quinoa salad that converted me into a Quinoa lover. From Basic Recipes (mushroom gravy, pie crust, etc) to appetizers, entrees and desserts, Robin Robertson makes it easy to never order take-out again.

    5-0 out of 5 stars I'm too busy to cook so this book is perfect for me!, July 24, 2007
    This book is a dream come true for people who want to prepare healthy meals without spending a lot of time in the kitchen. The recipes are easy to use and they taste great too. Best of all, they are designed for the way people really cook, making selective use of high-quality convenience products, such as canned beans and tomato products, to speed things along. I especially appreciate that the recipes are cholesterol-free and not all gunked up with cheese. So glad to finally have a recipe book with great veg food that is quick to fix. I highly recommend it!

    4-0 out of 5 stars VEGAN Cookbook - Not What I Wanted But Not Bad At All, February 27, 2009
    WHAT I WANTED: A quick vegetarian cookbook I could use for our "veggie nights" 3-4 times a week and for veggie entrees on nights we have meat as a side dish.

    WHAT I GOT: A very good but VEGAN cookbook with lots of recipes calling for mock meat.

    PROS: quick-cooking, well-written recipes that come out the way they should.

    CONS: Not clearly labeled vegan, most recipes call for mock meat

    OVERALL: Not for poser not quite vegetarians like myself. My full-vegetarian heading towards vegan sister is loving the cookbook and even convinced my meat and potatoes parents to eat some of the recipes. Four stars just because it really should be clear this is a vegan cookbook.

    5-0 out of 5 stars Best Cookbook I've ever bought, February 22, 2009
    I read the 1 and 2 star reviews for this book and I understand why they did not like the cookbook. First of all, there aren't any pictures. Secondly, it is a book for vegans and not for vegetarians. That being said.... quit complaining about superficial things! These meals are so easy to cook and delicious that I find I don't miss the pictures at all. Also, even though this cookbook is for vegans, some of the recipes call for soy cheese. Just use regular cheese. If you're a vegetarian, you should know how to modify dishes. My fiance is a meat eater and I'm able to modify ALL the dishes for him. This is a great cookbook! And none of the recipes take me more than 30 minutes to make.

    5-0 out of 5 stars My new favorite cookbook, August 21, 2009
    I love this cookbook. Everything I have made out of it has been easy and very tasty. I've actually gone out and bought more copies for friends. There's a big variety of recipes, from quick salads to slow cooker recipes. I hadn't used my slow cooker in years, but this book inspired me to start again, with the 5 minute chili recipe, which I could throw together in the morning when I really only had 5 minutes. Most of the recipes are vegan, but I was surprised that I didn't miss the dairy products. Some of the recipes, to make them fast, use premade ingredients, like mushroom gravy, frozen pierogis, or a jar of salsa, so this book is not for purists who want to cook everything from scratch.

    5-0 out of 5 stars Great for Veg or Omnivores on a tight budget alike!, October 8, 2009
    I bought this book when I first switched over to vegetarianism in December of 2007. I had done a little research but not much, this book got me through the first month without a problem! I still do eat dairy, however little since I am lactose intolerant, so I find that vegan cookbooks work the best for me. I still go to this cookbook at least once a week to look up little recipes, or even ideas for a different meal I want to make. My pages are torn, covered in food stains and have dog-ears all over the place! Highly recommended for ANYONE, not just vegetarians or vegans. A lot of the meals in this cookbook are good for those who are cooking on a tight budget! I also recommend this to omnivores because it's such a great and easy way to look out of a that "normal" realm of foods that the average person eats. There are bases for meals in here that I grew up having no idea existed! ... Read more

    8. Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories
    by Rocco DiSpirito
    list price: $22.00 -- our price: $14.96
    (price subject to change: see help)
    Isbn: 0345520904
    Publisher: Ballantine Books
    Sales Rank: 673
    Average Customer Review: 4.4 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!
    ... Read more


    4-0 out of 5 stars LOVE the book but lots of artificial sweeteners..., March 14, 2010
    I checked this book out from the library and intend on buying it. So far we have tried the Mac & Cheese (w/ Onion & Garlic Puree), Spaghetti Carbonara, Deep Dish Pizza, Nachos, & Brownies...all pretty much exactly as written and all in 3 days. The 1st three were AMAZING!! The Nachos were okay but I couldn't follow the recipe exactly due to our not having the black bean dip (subbed drained and rinsed black beans and green chilies)...if we'd followed it exactly I am certain that it would have been wonderful, as our version was "missing something". I am looking forward to trying the Indian Beef Curry and French Onion Soup soon. I LOVE that he incorporates Greek Yogurt into a lot of his recipes...such a wonderful healthy ingredient with a great texture, especially Fage brand.

    I would give this book 4.5 stars if I could, but the scoring would not allow. The reason being is that there is an insane amount of artifical sweeteners in this book. I understand that he is trying to keep the recipes' calories and fat grams under certain amounts but I have a hard time believing that he, as a world-reknowned chef and serious athlete, would use Splenda & sugar-free chocolate syrup, etc as a normal part of his diet. I was really hoping that he would have included more of the "whole food, nothing artificial"-type recipes, like those that he had on the Biggest Loser. For example, the Brownies, which are supposedly the "star of the book" according to an interview that I read, had a "chemical" finish. I really wanted to try the chocolate chip cookies but haven't been able to find the chocolate nips in the recipe, so I opted for the more accessible Brownies. Please note that I have been making whole-food black bean brownies and white bean chocolate cookies (LOVE THESE!) for YEARS, including a bean brownie that is 79 cal/piece (8x8 pan, 16 pieces), so I am quite familiar with and accepting of the flavor and texture differences between these and the "real things". I just wish that the desserts were more "whole food" and less "fake" ingredients. It IS attainable. I do not give my kids artificial sweeteners, so most of these desserts would be off-limits for them.

    All that being said, I LOVED the other recipes and look forward to trying more. I LOVE the variety of classic dishes from around the world. Thank you for this book, Rocco.

    5-0 out of 5 stars Now Eat These Yummy Recipes and Permanently Lose Weight, March 12, 2010
    I have to be honest and say I am not a cook. I am devoted to my takeout menus. There is a reason I laminate them and keep them in a folder. I have tried losing weight eating. I ate low fat, no taste food and it only left me feeling miserable and desiring meat dishes and sweet desserts.

    My doctor suggested that I get healthy (translation: lose some weight or your heart, kidneys and other organs are going to quit on you.) He compared my body to a toxic waste dump and said the only thing that would help me was a return to eating real food I prepared myself. Enter Rocco's cookbook.

    Rocco was a guest chef on the Biggest Loser. After that show, he was encouraged and inspired to write a cookbook with real food and recipes that anyone could eat and still lose weight.

    This book includes all my favorite comfort foods that I tend to eat over and over again at fast food joints, order for takeout and at local shopping malls and restaurants.

    I am adding one new recipe a week to my meal plan. Here are a few of my favorites and how many calories and fat grams Rocco reduced in each recipe:

    1. Chicken Alfredo (made with whole wheat linguine) cut out 920 calories and 65 grams of fat.

    2. Chicken Cordon Bleu cut out a 1,000 calories and 75 grams of fat.

    3. Filet Mignon B�arnaise with Roasted Cauliflower -cut out over 400 calories 33 grams of fat

    4. Loaded Baked Potato Skins - cut out 450 calories and 33 grams of fat

    These recipes use fresh ingredients, sometimes cooking spray (you could substitute olive or canola oil), and sometimes natural sweeteners like stevia, etc.

    The taste is incredible. The portions for some recipes may seem small, but I offer this suggestion. Turn off your TV and computer. Sit and eat at your dining room table without distraction. Savor every bite. Not only will you enjoy your food more, you will actually taste it, and realize when you are full a lot faster.

    Bon App�tit!

    2-0 out of 5 stars dashed expectations, March 18, 2010
    Purchased at a retail book store for much more than I would have paid on Amazon... boo-hoo for me. Regardless, my initial good impressions have progressively soured... or more to the point, gone bitter.

    I've made all my family's dinners this week (and one dessert) out of this book.

    I made a good choice by cooking the chicken & dumplings Sunday - it was actually quite good.

    Monday was chicken burritos... ok, but if I do it again, I will substitute lowfat sour cream for the greek yogurt.

    Tuesday was fettuccine alfredo - the yogurt was the issue again, it overpowered the dish - I think I could come up with a better recipe using lowfat milk and lowfat parm.

    Wednesday (last night, St. Patrick's Day 2010) was shepherds pie - YUCK! for only a few more calories, real potatoes instead of cauliflower would have made a world of difference. The extra cal's from potatoes would have been offset by using a fat free gravy instead of the chicken broth based gravy called for in the recipe. Anyone who feels that cauliflower in a food processor is any kind of substitute for mashed potatoes must be completely without tastebuds... did I say YUCK yet?

    So to follow up this terrible St. Patty's Day Irish non-treat (shepherds pie is an Irish dish), I made brownies. THE BROWNIES ARE TERRIBLE - JUST PLAIN AWFUL - the picture on the brownie page is no way, no how the brownies from the recipe. They were bitter, the espresso powder overpowers the chocolate and the black beans give it a very strange texture that is not at all pleasing.

    Tonight (Thursday) was going to be his Sloppy Joes, but forget it - chalking this book up as a $20 loss and moving on with my life. Do yourself a favor if you think this is a cookbook for you: ask to borrow a friend's, borrow it from the library, or find another way to try out some these recipes for free before you waste your money.

    5-0 out of 5 stars Astonishingly Low Calorie Comfort Food Recipes That Taste Like The Real Deal!, March 22, 2010
    Every time I grab a "triple chocolate chip" cookie from Rocco's book, at first I feel that twinge of guilt you feel when you are eating food you know you shouldn't eat, then I remember that they contain no sugar, no flour, their main ingredient is white beans and they are only 40something calories (even less sometimes cause I can get 30 cookies out of a batch instead of the 20 the book recommends) and about 1 gram of fat!! I then sigh with relief and eat 2! They are sooo delicious!!

    After trying many of Rocco's superb recipes in Now eat This! I have come to realize that if this book existed 20 years ago America might be in better shape physically. It's long overdue but I'm glad it's finally here.

    Other than the triple choco chip cookies some of my personal faves are:
    Lobster bisque: tremendous lobster flavor and easier to make than the original
    Peach and blueberry cobbler: his use of Bisquick is so smart
    Turkey enchiladas: green salsa is so flavorful you don't notice the low fat cheese
    Steak au poivre: I never need to eat the 1300-calorie version ever again
    Berry pops: not the most original idea but best tasting yogurt pop I ever had
    Onion rings: pure magic, I can't believe how crispy they are & with a little Tabasco the Smokey mayo sauce is mind blowing

    There are a couple of dishes I liked less but there is so much room for personal preference you can make these your own w/o adding too many calories. For example, I can't eat a brownie that doesn't have chocolate chips and walnuts in them so I sprinkled a few in the batter and they still came out below 100 calories and were truly delicious!

    Personally, I'd like Rocco to makeover every dish in America!

    5-0 out of 5 stars Good & Healthy Recipes, March 3, 2010
    I just spent about an hour reviewing Now Eat This! 150 of America's Favorite Comfort Foods, All Under 350 Calories, by celebrity chef Rocco DiSpirito. As a former chef and avid cook, my passion is cooking healthy and delicious meals. So, it was with interest that I read this book, as I wanted to see how Rocco brought flavor--not calories--to America's favorite comfort foods.

    The trick to cooking flavorful, healthy and low calories meals is using--no surprise--flavorful, health and low calorie ingredients and understanding how to combine them to make a dish that satisfies. Using such ingredients is how Rocco achieves this. He uses aromatic herbs and spices that are packed with flavor, for example. Another great substitute that Rocco uses for butter, sour cream or cream is Greek yogurt--yum! If you haven't tried Greek yogurt, you're in for a treat. I substitute it all the time in dishes and don't miss a thing.

    Rocco was inspired to write this book after being a guest cook on The Biggest Loser. He was asked to turn traditional comfort foods--laden with fat and calories--into low calorie, tasty and healthy dishes.

    The book itself is eye candy--bright, beautiful colors and lots of sexy photos of the dishes.

    To keep the calories at a minimum, Rocco uses cooking spray. Cooking spray is great for faux frying and in some other instances, but I would use a bit of extra virgin olive oil in some of the other recipes. Olive oil is a "good fat" and is good for you. Sure, it adds calories, but it also adds flavor and gives the diner the feeling of satiation and satisfaction. (I can't help but believe that some of these meals are so light in calories that they would lead to hunger an hour or so later later and a possible unhealthy binge! For instance, his macaroni ann cheese recipe calls for 4 ounces of pasta for 4 servings!I do not know any pasta lover who could eat 1 ounce of pasta and be satisfied...)

    That said, these are terrific recipes if you are trying to lose weight! Instead of the same old boring diet dishes, this book could keep you on track because of the variety in the dishes.

    If you just want healthy and tasty meals, this cookbook is still fine. You can always eat a bigger portion or add some olive oil! :)

    Overall, I like this cookbook and have earmarked several recipes to try very soon.


    5-0 out of 5 stars Tastes Amazing!!, March 4, 2010
    I think everyone can relate to the desire to eat fatty, unhealthy, sugar filled foods! Why? Because they taste sooo good! But, in the long run, these foods will ruin our bodies and prove to be very dangerously unhealthy. That's why I decided to purchase Rocco's new book. If we can eat the same foods we love, get the same great taste, and ingest half the calories, why would we not? So far I have cooked a few recipes from Rocco's 'Now Eat This' and I am so impressed. Fried chicken actually TASTES like fried chicken! But, the best surprise of the book are the brownies. I have always had a sweet tooth, and these brownies taste so good that I might actually pick them over the regular. Knowing I am ingesting only 53 calories per serving, and eating NO sugar and NO flour, makes these brownies unreal. I can eat as many as I want and not feel guilty. I am looking forward to making the other desserts as well as the burger and enchiladas. Thank you, Rocco. This book will keep me looking slim, healthy, and feeling great!

    5-0 out of 5 stars It's not all about the brownies!, April 3, 2010
    I'll be the first to admit I was skeptical when I found out about the low-cal focus, even though I am a long time Rocco fan. Beans in brownies don't exactly give me a warm, fuzzy feeling. But the more recipes I try, the more I like it! Essentially, this is about using some alternate ingredients and preparation methods to cut down on the fat but not sacrificing taste.
    Favorites so far have been the Faux-Fried Onion Rings (crispy and delicious!), Crispy Mozzarella Sticks, Tuna Burgers, & Fettuccine Alfredo. Turkey Tacos are a family favorite that have become the staple of our Taco Tuesday tradition.
    The Macaroni & Cheese is surprisingly savory without being too heavy. The Strawberry Graham Cracker Tarts are easy to make and have a rich, creamy flavor. My two girls really like these,and the Macaroni & Cheese.
    I especially appreciate the 'Cook for Yourself' section of p. XIV and the fact that Rocco is encouraging people to cook at home and providing recipes that aren't overwhelming or overindulgent.
    I haven't been brave enough to bust out the Brownies yet, but have heard from trusted sources they are not to be feared and are, in fact, quite tasty! I think they may be next to try!

    5-0 out of 5 stars Awesome, March 23, 2010
    Just received the book and tried the Mac and Cheese and Fried Chicken recipes. The Fried Chicken was Oh My God good and for under 300 calories???? Can this be real? I usually don't like Mac and Cheese...made it for the wife and I really liked it. I am looking forward to trying all the recipes in here!

    4-0 out of 5 stars In Defense of the Brownie Recipe..., May 24, 2010
    It seems the general consensus on this comment board is that the cookbook is great, but avoid the brownie recipe, made with black beans (replacing the flour).

    It has gone so far as somebody actually blogging the photographs of the, to them, dismal experience. And, sure enough, with close up pics on their brownies, you can see shreds of the black beans, not the illusion of a cohesive dark brown chocolate we expected from the photo. She also complained about taking longer in the oven than the thirty minutes required.

    First things first. It may be that the photo of the brownies in the book was not the resulting brownies being made. Rocco is a chef, not a photographer, and I am willing to accept that, if this were not the brownies he conjured up, that could have been a major screw-up on the publisher's end. This does not diminish the uniqueness of the resulting brownies in any way. Deduct a star, but it's not a dealbreaker.

    Secondly, grab yourself a highlighter and underline two easily overlooked passages: (a) the two minutes required to grind the beans with the cocoa, and (b) turning the baking pan halfway through cooking time. It is way too easy to under process the beans--two minutes is a lonnng time for a food processor to work, especially if it looks as if everything has been well-blended after fifteen seconds. But--mark my words--the more you process, the less evident the bean shred will be.

    "Bean shred"--sounds gross, I know. Making it less evident is why you have to go the extra mile in this case.

    Lastly, if you are too timid to try these brownies as is, go online and search for "black beans recipes" and make adjustments. Rocco didn't invent the black beans substitution--he just took the basic concept and ran with it, substituting as many low-cal/no-cal ingredients as he could while keeping the general gist. For the first time making the brownies, use real sugar, or real chocolate syrup, or reduced fat sour cream, (instead of no-fat). Also, add walnuts. (I liked the suggestion someone said to add a teaspoon of baking powder to the resulting batter).

    Then, when you make this again, (and you will--it is delicious), make more lower-cal adjustments each time. The sugar substitute is the biggest challenge, because not all sugar substitutes taste the same. I am not opposed to the Stevia plant (it's actually sweeter than sugar), so I suspect I will even like the next incarnation even better.

    I trepidatiously approached this recipe, but I went ahead with it, and now I'm glad I did. The resulting brownie is not a "true" brownie, but it is a very decent counterpart, with a flavor not unlike chocolate mocha, and with a texture not unlike a cross between a brownie and chocolate mousse. Very moist, even overnight.

    The star rating is for the brownie recipe only. I've yet to try any other recipe (except for the sweet potato fries--yum!) I'll be making more recipes out of this in the next few weeks, but suffice it to say, if people say the only bad recipe is the brownie recipe, and I was able to salvage it into something quite decadent, then I have no fears about the result of the book's contents.

    5-0 out of 5 stars Culinary Masterpiece!, March 14, 2010
    I heard about Rocco's new book at the South Beach Wine & Food Festival and was eager to get a copy and test the recipes. Favorite foods redesigned to be healthy and low in calories - this sounded too good to be true. The first thing I tried was the brownies. I couldn't believe the taste! No flour, no sugar, only 53 calories and they tasted amazing. Rocco has created ingenious substitutes for familiar dishes that actually taste like the originals. Aside from the obvious food results, here are some other things I like about Now Eat This!:

    Before and after fat/calorie comparison for each recipe
    Explanation of healthy cooking techniques
    Tips about ingredients and preparation
    Lead description of each dish
    I also enjoyed Rocco's introductory essay about his personal quest for a healthy lifestyle. This book is going to change a lot of bad habits. I recommend it to anyone who eats. ... Read more

    9. Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your Bod
    by Kim Barnouin
    list price: $29.95 -- our price: $17.51
    (price subject to change: see help)
    Isbn: 0762439378
    Publisher: Running Press
    Sales Rank: 1196
    Average Customer Review: 4.2 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends. Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy bitch’s bookshelf.

    Whether readers are looking to gradually add more meatless dishes to their meals, or want to go “all-out” vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their “go-to” source for getting their “bitch” on—in the kitchen.

    ... Read more


    5-0 out of 5 stars So far so good!, October 10, 2010
    I've tried three recipes from the book so far, and I've really enjoyed them. I had the coconut/banana french toast, spicy vegetable curry, and curried pumpkin soup. The only one I modified, by adding more spice to, was the curry; I happen to like mine really spicy. The recipes in this book are more "sophisticated" than what was available in the other two books. I did enjoy them, but this book relies a lot less on meat analogs than the previous ones (but there are still a good selection of them). It's more of a whole foods cooking style. Very good chapter on sustainability too. The tone is still sassy, but I never had a problem with that. I'm looking forward to trying the asian macaroni and cheese; it sounds delish! BTW the french toast was incredible.

    5-0 out of 5 stars Bitchtastic!, November 6, 2010
    I was browsing through this book in the bookstore yesterday and just had to purchase it. The recipes all look fabulous! This morning for breakfast, I made the Crepes with Raspberry Sauce - so simple to make and so delicious to eat, as well as the Breakfast Scramble, another yummy treat.

    I was especially drawn to this cookbook, because, although it's vegan, you don't miss the no-meat recipes at all. There's such a variety - Coconut Banana French Toast, Black Bean and Tomato Soup, Warm Spring Rolls with Spicy Sesame Sauce, Polenta-Crusted Eggplant Parmesan, Jenny and Heather's Mini Lemon Cheesecake Bites with a Strawberry Sauce...I could go on and on. One of the particular draws to this cookbook was the lack of "fake meats" used. They are very rarely utilized in a meal, instead relying on fresh produce, legumes, and whole grains.

    Almost all of the ingredients listed are found in regular grocery stores, which is also a big plus. And there's nutritional information included in each recipe, so you can stay your skinny self or make yourself one.

    This book is a must buy. I am looking forward to cooking my way through the book and doing "stay-in" meals instead of "take-out", for once!

    5-0 out of 5 stars Must have cookbook!, October 25, 2010
    I am usually not a big fan of cookbooks because most of the time the recipes are too complicated or use terms and ingredients I can't even pronounce. This cookbook has wonderful information (shopping list, when to buy organic, etc.).

    I laughed out loud several times while reading this cookbook. She is just too funny!

    I tried the pancakes which were delicious. Bought ingredients today for the Asian Macaroni and "Cheese."

    This book is for everyone - not just Vegans.

    5-0 out of 5 stars Awesome CookBook, October 19, 2010
    This is by far the best cookbook I have came accross. I love how it has info in it about making good food choices for your body and the planet. The skinny bitch series has totally changed my life for the better, I am so glad I came across them, and would recomend them to anyone who wants to stop counting calories and start feeling great. :)

    5-0 out of 5 stars Loved it!!!, October 29, 2010
    I am very impressed with this book. I was a fan of the other Skinny Bitch books, and this one definitley has the same humor, which I love. The recipes are amazing! They're easy, and there aren't any crazy hard to find ingredients in them.

    5-0 out of 5 stars Great Cookbook!:), October 29, 2010
    Love it! Beautifully presented, great recipes, and wonderful information. This looks like it will definitely be one of my favorite vegan cookbooks! I can't wait to try all of the recipes.:)

    5-0 out of 5 stars Perfect, October 27, 2010
    SKINNY BITCH changed the way I eat and live and now I can cook it all up. Honestly, this book is both gorgeous and practical. Buy this for every young person you know -- if they don't cook now, they will after they read this. They will also lose weight, be healthier, and be kinder to our planet.

    5-0 out of 5 stars Already one of my favorite cookbooks, October 7, 2010
    Even if don't like to get your hands dirty in the kitchen, this cookbook reminds you that it shouldn't be a should be fun dammit! I laughed my ass off (which is alot to say for a cookbook!) It carries the same style and attitude as the other books in the Skinny Bitch series, but has a nice balance of DELICIOUS recipes with information on how our diets impact the planet. I am ordering copies for all my girls for X-Mas!

    Cheers to adding not just another boring cookbook to my collection...

    4-0 out of 5 stars Refreshingly healthy!, November 26, 2010
    I won't rehash what has already been said, hopefully. The book is beautiful, with great colors and pictures. The recipes are from very easy to medium. The ingredients in the recipes are fairly easy to find. (The book reminds me of Alicia Silverstone's the Kind Diet, but I think a lot of that is the formatting and colors.) I would recommend this book to others.

    4-0 out of 5 stars Fun to read, and with good recipes to boot, October 28, 2010
    An interesting cookbook. A Vegan adventure. There are a lot of interesting features to the book. Part One emphasizes sustainability. She notes a number of ways that the way we eat affects the environment: greenhouse gases water supply and pollution, deforestation, biodiversity, and fish depletion. So, there are some major issues addressed, albeit briefly. On page 24, we read the author's tips for understanding what's in the food (e.g., cholesterol, sodium, good versus bad fats). Suggestions on buying local are provided, as are a listing of the "dirty dozen," fruits and vegetables that can become toxic if not grown organically. Some of the discussion is a bit simplistic, but the lessons are useful. There are many more such "lessons" in the early parts of the book and scattered throughout. A favorite of mine is her herb and spice "chart o' fun," in which she suggests best pairings of food with herbs/spices (e.g., tarragon with French cuisine) and best results (e.g., nutmeg is best when freshly grated).

    Then come recipes, divided into the following categories: breakfast, soups, salads, sauces and dressing, sides, dinners, desserts, and drinks. An example for breakfast? Tofu Mexicali scramble, featuring tofu, salsa, grapeseed oil, onion, peppers, salt, cumin, chili powder, refried beans, whole wheat tortillas, pepper, and cilantro. Yum! Soup? Black bean and tomato soup looks appetizing! Salad? Creamy potato salad, with baby red potatoes, vegan mayo, Dijon mustard, apple cider vinegar, salt and pepper, and sliced green onions. Simple to make. . . . Or Greek salad with Tzatziki sauce. A side dish? I like broccolini. She has a recipe featuring this veggie: saut�ed broccolini with garlic-infused soy sauce. An entree that I find intriguing: Match vegan chicken Marsala. I like chicken Marsala with chicken. This is an interesting Vegan counterpoint.

    The book is written in a cheeky, breezy fashion. Some may not enjoy that, but most probably will. In the end, I find this a satisfying cookbook.
    ... Read more

    10. In the Green Kitchen: Techniques to Learn by Heart
    by Alice Waters
    list price: $28.00 -- our price: $18.48
    (price subject to change: see help)
    Isbn: 0307336808
    Publisher: Clarkson Potter
    Sales Rank: 986
    Average Customer Review: 4.1 out of 5 stars
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    Editorial Review

    Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
    Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells
    ... Read more


    4-0 out of 5 stars Great for Beginners, April 11, 2010
    While I agree with the other reviewer that the recipes aren't especially inspired, nor is it as helpful as the Art of Simple Food, it IS great for what I think is its target audience - those who are new to local cooking (and cooking in general), and need a place to start. There are a growing number of 20 and 30 somethings who grew up on boxed, processed meals, and are stepping into the kitchen. We focus on organic, locally sourced products and need to know the simple ways to prepare them. That's where this book comes in handy. As it states in the introduction, if one can commit some of these principles to memory, it will be easy to cook based on what ingredients one has on hand. While some of it may seem pretty basic, I frequent a number of cooking forums and several times a week people ask what the best way to roast a chicken is. And I love how she has tips sprinkled throughout - such as how to make your own baking powder and vinegar. This is the Betty Crocker book for those who wish to focus on clean, green eating. The Art of Simple Food would be the Joy of Cooking, following that analogy.

    If you are experienced in the kitchen, you'll probably want to pass. But if you're new to cooking from scratch, it's a great way to get started.

    2-0 out of 5 stars Nothing new here, April 6, 2010
    Buying a book called "In the Green Kitchen - Techniques to learn by heart" one would assume that this book is about technique. That it would be full of pictures showing how truss and carve a chicken, with step by step instructions, or that it would explain how to choose a melon by look and smell, or explain how to pick lettuce and cucumbers that aren't bitter. It doesn't. Instead we get a book filled with portraits and details about Alice Water's Slow Food chef buddies from across the country and a manifesto that tells us to eat organic, local and seasonal...options that aren't available to everyone. There are a fair amount of recipes, but that wasn't really what I bought the book for.

    I bought the book hoping to learn things my Grandmother and mother knew about choosing food and cooking. I grew up in a household where we ate very good. We always had fresh veggies, lean meats and whole grain breads. My mom knew how to pair foods to make lovely meals. That is a lost art, and as much as I was exposed to it, I don't recall much of how she did it. But if you didn't grow up with that kind of exposure, I think this book probably will frustrate you and leave you feeling that good food is something that only wealthy people with a lot of time on their hands can have. Even the portraits of her friends, in their chef's jackets, give the book a "this is for professionals" type of vibe.

    Just last week I got Jamie Oliver's Food Revolution and I would say that's a much better book for helping people get back into the kitchen and start cooking healthy food. He doesn't harp on the organic/seasonal/local thing. He just wants people to start cooking from scratch again. He covers the tools you will need and the items to stock your pantry with. We've made one recipe of his and it was quick, easy and delicious. And the book is chock full of photos - some of the people he's targeting to cook better, and many of food being made. I wouldn't describe them as showing step by step, but it's a step in the right direction.

    I love Alice Waters and her desire to see people eating better. I have even enjoyed a lovely meal at Chez Panisse. But I much prefer her "Art of Simple Food" to this.

    5-0 out of 5 stars Basic Techniques With Love and Inspiration, August 25, 2010
    "At home in their own kitchens, even the most renowned chefs do not consider themselves to be chefs; there, they are simply cooks, preparing the simple, uncomplicated food they like best. Preparing food like that does not have to be hard work," writes acclaimed chef and local-food pioneer Alice Waters in the introduction to In the Green Kitchen. That philosophy--preparing great food does not have to be hard work--is a major theme of this book, which is as much instruction in the art--and heart--of cooking as it is a compilation of recipes and technique, though it is the latter as well.

    The inspiration and material for this course in cooking simple, delicious, local and seasonally appropriate food came from Slow Food Nation, a gathering in San Francisco in 2009 of "thousands of cooks and eaters, farmers and ranchers, cheese makers and winemakers, bakers and beekeepers, fisherman and foragers" with a passion for food and for a sustainable future. Waters and the other organizers included a demonstration kitchen as part of the gathering to offer "a set of basic techniques that are universal to all cuisines."

    Those techniques, introduced by the chefs who demonstrated them, and elaborated with Waters' own commentary and recipes, comprise this book. "Once learned by heart," Waters writes, "these are the techniques that free cooks from an overdependence on recipes and a fear of improvisation."

    This is a simple book in the sense that it can be used by any cook, from the rawest of beginners to those with years of experience and culinary training, and it is written in a straightforward, accessible way. Browsing it is like listening to an articulate and passionate cook teach her craft. It begins with a look at what spices, herbs, oils and other basics Waters considers essential to the "green" pantry--and she's not a snob here, just a friendly and knowledgeable guide. The first technique presented, which might seem obvious until you read the explanation, is washing lettuce. I've been cooking improvisationally and locally for decades, inspired by my mother's California childhood of eating fresh and local food, and by Waters' work at her Berkeley, California, restaurant, Chez Panisse. So I wasn't expecting to learn much. I've washed a lot of lettuce, from markets and my own gardens, and didn't think I had a lot to learn on the topic. Until I read Fanny Singer's take on this most basic of cooking techniques: wrapping lettuce in cloth dish towels, preventing each leaf from getting crushed and preserving its crisp flavor. That hooked me as soon as I tried it!

    From there, this approachable course in cooking by heart, with love, progresses logically to how to dress a salad, flavor a sauce, make bread, poach an egg, boil pasta, cook rice, steam vegetables, shuck corn, fillet a fish, and so on, ending with baking fruit, plus a section on seasonings and essential kitchen tools (a very sensible assortment, by the way, which will not break your budget).

    Waters is a pioneer: Chez Panisse was probably the first restaurant in America to grow its own kitchen garden (back in the 1970s!) and to work with local farmers to develop sources of local, seasonal food. I've followed her work with schoolyard gardens as well, where she was one of the first to show teachers and parents how gardens can improve kids' learning and their health. (Profits from In the Green Kitchen go to the Chez Panisse Foundation in support of Waters' schoolyard garden initiative, and the book is dedicated to the students at Martin Luther Middle School in Berkeley, where she pioneered the Edible Schoolyard curriculum.) So I'm biased.

    But who isn't, after reading passages like this: "Cooking creates a sense of well-being for yourself and the people you love and brings beauty and meaning to everyday life. And all it requires is common sense--the common sense to eat seasonally, to know where your food comes from, to support and buy from local farmers and producers who are good stewards of our natural resources, and to apply the same principles of conservation to your own home kitchen."

    The book is lovely to look at, with clean, readable design, great photography, and a wonderfully diverse assemblage of chefs demonstrating the techniques, many well-known, some not yet. The prose invites you in, takes your hand and welcomes you to the kitchen. My only quibble: the binding doesn't open flat. For a book intended to lie open on the kitchen counter while you use it, that's a flaw. But not enough of one to keep me from recommending it to every cook I know, and more.

    Thanks, Alice! I'm inspired all over again, and in fact, I'm heading to the garden to pick some fresh lettuce for this evening's salad...

    by Susan J. Tweit
    for Story Circle Book Reviews
    reviewing books by, for, and about women

    4-0 out of 5 stars The Definitive Basics, July 3, 2010
    Alice Waters' new book is a collaborative effort to document basic essential green kitchen techniques. The chefs contributing to the book include, of course Alice Waters, Traci Des Jardins, Fanny Singer (her daughter,) Joan Nathan, Gilbert Pilgram, Rick Bayless, Jerome Waag, Darina Allen, Scott Peacock, Clodagh McKenna, Angelo Garro, Beth Wells, Charlie Trotter, Lidia Bastianich, Poppy Tooker, David Tanis, Niloufer Ichaporia King, Oliver Rowe, Dan Barber, David Chang, Cal Peternell, Bryant Terry, Anna Lappe, Deborah Madison, Jean-Pierre Moulle, Thomas Keller, Joyce Goldstein, Paul Bertolli, Peggy Knickerbocker, Claire Ptak and Amarylll Schwertner.

    Clearly aimed for either the beginning cook or one wishing to perfect the basics, the contents of the book are centered around the following techniques - washing lettuce, dressing a salad, flavoring a sauce, pounding a sauce, whisking mayonnaise, making bread, toasting bread, poaching an egg, simmering a stock, peeling tomatoes, boiling pasta, cooking rice, simmering beans, wilting greens, blanching greens, steaming vegetables, pickling vegetables, skinning peppers, shucking corn, roasting vegetables, filleting a fish, roasting a chicken, braising, roasting meat, grilling a steak, baking fruit and seasoning for flavor. Also included is a section for cooking equipment and one for stocking an organic pantry.

    The proper technique is presented and a few recipes incorporating it follow. For example, the recipes in the simmering a stock section include Chicken Noodle Soup with Dill, Lentil Soup, and Leek o' Potato Soup. In the baking fruit section the recipes are Baked Peaches, Apple Galette and Nectarine o' Berry Cobbler. Simmering Beans includes Fresh Shell Beans, White Beans with Garlic o' Herbs, Shell Bean o' Vegetable Soup, and Fava Bean puree. I prepared the Grand Aioli and the Scalloped Potatoes - both were excellent.

    A hardback book but it refuses, when open, to remain open on the counter, so a cookbook holder will be helpful. Other than in the titles of the recipes, the ink color is black, which makes reading a recipe while standing, looking down at the book on a counter, much easier. There are numerous photographs - all lovely - but there isn't a photo of every dish. The quality of the paper is good and although not high gloss, spills wiped up from the pages easily.

    This is a book filled with essentials for every cook and although valuable to all, it will be most useful for a novice with a desire to learn proper techniques. It will make a great gift for the right cook.

    4-0 out of 5 stars A little too concise for my taste, but a great collection of recipes, May 31, 2010
    Very much a collaborative work unified by the voice of Alice Waters, "In The Green Kitchen" is a teaching cookbook that teaches in recipes. Some of the lower-starred reviews see that as a downside; I think it's just a question of how much handholding you need when learning a technique, and this is definitely targeted at the sort of kitchen newbies who can get a lot done with very little. The recipes are fairly brief but worked out in enough detail that you can follow along and figure out where things might go wrong, which is critically important in any teaching cookbook.

    It also happens to be an excellent little skimming book -- the many contributors have pictures next to their recipes, and they have as much (or in at least one case more) star power as Alice herself -- a list that includes Rick Bayless, Lidia Bastianich, David Chang, Thomas Keller, numerous of Waters' current and former colleagues from Chez Panisse, and even Alice's daughter Fanny, who contributed some wisdom on saladmaking. The recipes are all very much in line with Waters' philosophy of making the exotic accessible and enjoyable for anyone, with a great deal of material inspired by organic and farmers' markets. Even if you don't really need it to learn your way around the kitchen, this book will provide plenty of interesting ideas for meals as well as places and people to derive further inspiration from.

    4-0 out of 5 stars Recipes basic. Concepts refreshing., August 17, 2010
    The recipes in the book are pretty basic but would be excellent for a new cook. I really like that sophisticated tools and techniques are not required. The concepts of the book are refreshing. Use the best ingredients available and enjoy the authentic flavors. The pictures are great and the writing is soulful. I cook a lot and really enjoyed reading this one.

    5-0 out of 5 stars A fantastic cookbook, June 20, 2010
    I absolutely love this book! It truly shows you a better way of cooking and eating. The first recipe (viniagrette dressing) is so delicious it has me looking at fresh homemade food in a different way. This book has given me a goal of slowly removing processed food from my diet.

    4-0 out of 5 stars Gotta love Alice, May 10, 2010
    For the novice cook, this is an excellent primer. For the cook that knows his/her way around the kitchen, it is an excellent reminder of basic techniques. In the day of every modern kitchen appliance and gadget, it is nice to see the techniques & recipes at their simplest & often best. Up until reading this entire book in a couple of evenings, I had never dressed greens with my hands, nor used my dusty mortar and pestle. This "cook" book has reinvigorated my senses in the kitchen and I will be purchasing it for several of my fellow foodie friends and family to enjoy. I have no qualms paying for a book filled with things I already know that fills my soul and the proceeds aren't benefiting the author, but those that don't have the resources that she or I do.

    3-0 out of 5 stars Review of In The Green Kitchen: Techniques to Learn by Heart, August 31, 2010
    It's good to know that there is an American book out there about cooking techniques, and by such a reputable, experienced cookbook author.

    I was French trained as a cook, so I quickly learned that if you get all the basic techniques down pat, you can not only master, but invent just about any dish you want afterward. I think the American emphasis on following recipes step by step is good for those who are not passionate about cooking, but for those who are, techniques are essential.

    This should be a welcome addition to any cookbook collection, and in particular to those who are new to the locavore movement and cooking in general. It is not, however, for those already indoctrinated in the more complex techniques of French cuisine.

    I think it would make a great gift for a college student or a young newly married couple.

    ... Read more

    11. Great Food, All Day Long: Cook Splendidly, Eat Smart
    by Maya Angelou
    list price: $30.00 -- our price: $16.50
    (price subject to change: see help)
    Isbn: 1400068444
    Publisher: Random House
    Sales Rank: 656
    Average Customer Review: 4.9 out of 5 stars
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    Editorial Review

    “At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I do still write and I do still cook. And having reached the delicious age of eighty-one, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, so I have developed some philosophies.”            
    Renowned and beloved author Maya Angelou returns to the kitchen—both hers and ours—with her second cookbook, filled with time-tested recipes and the intimate, autobiographical sketches of how they came to be. Inspired by Angelou’s own dramatic weight loss, the focus here is on good food, well-made and eaten in moderation. When preparing for a party, for example, Angelou says, “Remember, cooking large amounts of food does not mean that you are obligated to eat large portions.” When you create food that is full of flavor, you will find that you need less of it to feel satisfied, and you can use one dish to nourish yourself all day long.
    And oh, what food you will create! Savor recipes for Mixed-Up Tamale Pie, All Day and Night Cornbread, Sweet Potatoes McMillan, Braised Lamb with White Beans, and Pytt I Panna (Swedish hash.) All the delicious dishes here can be eaten in small portions, and many times a day. More important, they can be converted into other mouth-watering incarnations. So Crown Roast of Pork becomes Pork Tacos and Pork Fried Rice, while Roasted Chicken becomes Chicken Tetrazzini and Chicken Curry. And throughout, Maya Angelou’s rich and wise voice carries the food from written word to body-and-soul-enriching experience.

    Featuring gorgeous illustrations throughout and Angelou’s own tips and tricks on everything from portion control to timing a meal, Great Food, All Day Long is an essential reference for everyone who wants to eat better and smarter—and a delightful peak into the kitchen and the heart of a remarkable woman.
    ... Read more

    12. Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef
    by Robert Landolphi
    list price: $16.99 -- our price: $10.75
    (price subject to change: see help)
    Isbn: 0740778137
    Publisher: Andrews McMeel Publishing
    Sales Rank: 1550
    Average Customer Review: 4.6 out of 5 stars
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    Editorial Review

    Gluten free doesn't have to mean taste free, and chef Robert Landolphi proves it with his new work, Gluten Free Every Day Cookbook.

    Landolphi is the up and coming gluten-free cookbook author. His dishes aren't just delicious, they're also quick and easy, and take living without wheat from endurable to enjoyable.

    It's lots of flavor without the fuss. This cookbook includes more than 100 recipes for contemporary dishes ranging from main courses and sides, to soups and chowders, biscuits and muffins, pies and puddings, and cookies and sweetbars.

    * Gluten Free Every Day Cookbook is one of only a few gluten-free cookbooks written and developed by a professional chef.

    * This cookbook provides a fresh and progressive voice for gluten-free living. ... Read more


    5-0 out of 5 stars Excellent gluten-free cookbook!, September 18, 2009
    I was recently diagnosed with Celiac disease and needed a good "every day" cookbook. I followed the reviews here, and I was not led astray. This is by far one of the best cookbooks I have ever owned! My husband (who is not GF) and I have been very impressed with every recipe we've made from this cookbook. The recipes are easy, the ingredients aren't hard to find (which is a big plus if you live in the boonies like we do), and the food you will make is far better than non-GF food (really!). I highly recommend it!

    5-0 out of 5 stars This Cookbook is Simply "Fabulous"!, May 31, 2009
    I bought this book because of an interest in gluten free eating, but this cookbook is great for even those not following a G-free diet. I find the recipes all very interesting and delicious. I made the "Coffee-Encrusted Beef Tenderloin with Port Wine Sauce" for dinner last night, and I only wish there was some left - it was amazing! I'm making the "Hazelnut-Encrusted Salmon with Cilantro-Lime Creme" tonight. I can see myself using this book frequently. The Gluten-Free Basics section at the beginning helps with understanding how to cook G-free. It seems this book will make this transition to a G-free diet very easy. I highly recommend this book!Gluten Free Every Day Cookbook: More than 100 Easy and Delicious Recipes from the Gluten-Free Chef

    5-0 out of 5 stars Gluten Free Goodness!, May 6, 2009
    I had overheard a few people discussing this book and decided to buy a copy for myself to try. I have one relative with Celiac Disease and thought this book would be great for holidays or just when the family gets together. At our most recent family gathering my family members raved about the Maple Glazed Pork Tenderloin Recipe! The recipe directions are to the point and very easy to understand. I look forward to trying every recipe in this book!

    4-0 out of 5 stars Great Recipes, March 7, 2010
    I ordered this book in an attempt to try my 6 year old son on a gluten free diet. Eliminating gluten from his diet has helped him to calm down in school and he has become less "angry" which I believe was a side effect of gluten in his diet. This book has a lot of basic information about gluten free ingredients. I especially appreciated the descriptions of many non-wheat based flours. This cookbook has excellent recipies including one for flaky biscuits and awesome chocolate chip cookies. It's a great book to start or add to a more healthy living cookbook collection.

    5-0 out of 5 stars Really Great Recipes, November 7, 2009
    I've tried out a dozen of the recipes in the book so far - and all have been winners! The real proof can be found in the fact my father (a picky eater through and through) happily eats at my house when these recipes are on the table. Straight forward, easy to follow, but a different take on each recipe.

    And the romantic in me can't help but be touched that a chef would go gluten free and work so hard just to make sure his wife got tasty food!

    5-0 out of 5 stars Lots of great gluten free ideas and helpful cooking and prep information, July 10, 2009
    I had been searching for a new cookbook recently, which can be challenging if you can't eat gluten. My friend gave me a copy (actually signed by the author) and was immediately excited about finding lots of easy to follow recipes that contain many ingredients that are easily accessed as well. It also contains many simple tips about special food prep and cooking ideas that can take your recipe over the top. Although, the only meat that I eat is select fish, the meat oriented recipes can be replaced with meatless sources too. Lots of cool dessert recipes that even the most discerning gluten eater would enjoy!

    5-0 out of 5 stars gluten free cooking, November 28, 2009
    This is a wonderful book for anyone, gluten consceience or not, who enjoys cooking and wishes to create healthy dishes. Author Rob Landophi offers his reasons why he became involved in gluten free cooking and his personal experinces add a special touch. The love and dedication he feels for his family come through in each recipe. The book covers all the different areas of cooking in easy-to-read text with fabulous explanations of gluten free products for the beginner.

    5-0 out of 5 stars What a find! - Best gluten free cookbook!, June 1, 2010
    No. 1: This is one of the few gluten free cookbooks written by a certified chef.
    No. 2: Everything is superb!
    No. 3: I can now make biscuits better than I could when I was on a gluten diet.
    No. 4: A nutritionist was involved in its creation.
    No. 5: It teaches you how to cook whether it is gluten free or not.
    No. 6: It teaches you about the gluten free ingredients and its purposes.

    What an easy decision. Buy this book! It has great recipes. I can't wait to try the pizza dough recipe!

    I've been sharing this book on my blog and with my over 3400 Facebook fans and they love it, too!

    5-0 out of 5 stars He recipes are INCREDIBLE!, November 14, 2009
    All I can say is THANK YOU for these great recipes. My seven year old son finally likes something that is gluten and dairy free. The shrimp recipe is to die for!!!! I can't wait until the next book comes out :-)

    5-0 out of 5 stars Great Book - Great Food!!, August 20, 2009
    This book has been such a delight. I was struggling with how to cook some favorites and this was the answer. Clearly written with great suggestions for products and sources. ... Read more

    13. The Healthy College Cookbook
    by Alexandra Nimetz, Jason Stanley, Emeline Starr, Rachel Holcomb
    list price: $14.95 -- our price: $9.46
    (price subject to change: see help)
    Isbn: 1603420304
    Publisher: Storey Publishing, LLC
    Sales Rank: 1093
    Average Customer Review: 4.4 out of 5 stars
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    Editorial Review

    For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. The first edition was so successful it returned to print 17 times.

    Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.

    Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.

    The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation.
    ... Read more


    5-0 out of 5 stars Doable, Practical, and Imaginative Cooking for Beginners., March 31, 2004
    This was my first cookbook, and I can now cook and bake almost anything I try. My mother gave this to me when I was studying abroad in Ireland and found that, being vegetarian, I couldn't eat most of the food in restaurants. I had never liked cooking much before but this book sparked an interest in me that has become my primary hobby.

    The book consists of multiple sections, which include Breakfast, Poultry, Beef, Seafood, Vegetarian (yay!), and Desserts. And even though most of the above don't apply to me, this book is still splattered and marked with my always successful attempts at these recipes. The ingredients are usually on hand in a well-stocked kitchen, and, for further assistance, the authors give you thorough advice on how to stock a kitchen in the first place. In addition, the book includes a glossary on cooking and baking terms in case, like me, you didn't know and couldn't place international calls to your mom every five minutes.

    But the absolute best thing about this book, after you take into consideration the creative recipes, the simple delicious taste of each finished product, the ease of use, and the lasting power of the recipes - I still come back to this book for the recipes listed further below, is the universal quality the authors cultivate. Each recipe gives both metric and standard measuring units (and in my case, it was essential) and thorough nutritional information with each recipe.

    Key recipes that I still use, many many dinner parties later: Banana Chocolate Chip Muffins, Carrot Cake, Baked Ziti, Garlic Green Beans with Tofu, Tomato Basil Sauce, Mushroom Pasta Sauce (try with linguine), and Mushrooms Parmesan.

    Drawbacks to this book: Not many. And there aren't even any pictures, which I usually find upsetting. For this book, it works. If I had a photo of what the dish was supposed to look like in front of me, I would have been upset if my final product didn't resemble it completely.

    If you are searching for the perfect gift for a student with a first apartment, consider this book. It was a gift to me, and I am still grateful.

    5-0 out of 5 stars It got me through Graduate School, January 3, 2001
    Putting in 90-100 hour weeks during Graduate school, I needed a basic but comprehensive cookbook where the meals wouldn't take long, the ingredient list wasn't huge, but the meals would still be flavorful. I picked up this little gem. I can't even count how many times I've cooked my favorite recipes out of this book--Vegetarian Lasagna, Balsamic Chicken & Potatoes, the list goes on and on. This cookbook covers every meal item possible and gives you a great combination of classic and unique recipes that anyone can make. You don't have to be a BAD cook to get this book, the authors are sensitive to the fast-paced lifestyle many people have and present this as an alternative to lengthy cooking. And now that I'm out of the Graduate School schedule, guess what -- I'm still making these recipes.

    3-0 out of 5 stars I Used It, College Grad. Didn't, January 22, 2007
    I found this book in my boyfriends closet while we were packing to move. Apparently this book was given to him as a present when he was in Graduate School but never used it. So, I decided to take it and give it a try.

    The recipes were pretty simple to make and I must say, they were delicious and very creative. I am not sure though, if a college student would really go out of their way and try and make some of these.....You as a student would be finding and buying foods you would never think of before, which can add up the grocery bill. But if you love to cook then you will like this.

    I would say the major downfall is that this book contains NO pictures. I like having a picutre in front of me to give me an idea of what the outcome of the dish will look like when I am finished.

    5-0 out of 5 stars This book really has made my life quick, cheap and easy., August 5, 1999
    The Healthy College Cookbook is not just for college kids. I am a recent college alum, living and working in New York City. For several months, I ate myself out of house and home as New York delis and restaurants sucked the cash right out of my pocket, cooking seemed like a hastle so I didn't do it! Since I ordered the Healthy College Cookbook, I am cooking more, eating better, and saving money - with these simple recipes, cooking's no hastle, it's easy. I recommend this book to any college student or young adult cooking for themselves for the first time.

    5-0 out of 5 stars A College Vegetarians Delight, January 23, 2000
    Being a vegetarian on a college meal plan is more than impossiable. With this book I have time to cook and go to practice and do homework. The recipes are easy, and adding your own personal touch to a recepie is a personal favorite. A huge selection of veggie dishes helps feed even the pickyist dinner guest. A+

    3-0 out of 5 stars ., June 13, 2006
    This cookbook is very well put together, but it didnt quite live up to my expectations. I thought I was the perfect target audience for this book - a college student on a budget who is trying to teach herself to cook.
    I realize this book is for beginning cooks (I definately fall into the beginning cook category) but a lot of the recipes are just silly. I mean, ants-on-a-log? English muffin pizza? Do people really need a cookbook for that kind of thing?
    Don't get me wrong, there are some great things about this book as well. It has very detailed descriptions of cooking terminology as well as familiar spices and kitchen necessities. I also love it that nutritional information is included with all of the recipes.
    In short, this book is a great choice for someone who is absolutely cooking impaired. The recipes are extremely easy and the instructions and background information is very thorough. However, if you have even the slightest amount of cooking experience (e.g., know how to make scrambled eggs) you might find yourself dissapointed.

    5-0 out of 5 stars Whoa - Hot Diggity Dog Damn, January 17, 2003
    Yowza. This sucker literally transformed me from eating take-out burritos and pizza (last semester) to now only cooking my own meals. Not kidding. Who knew it was actually cheaper and healthier to cook for yourself?

    I rank this book(from all the ones I bought thru amazon) to have the most impact on my daily life; Since purchasing it I am able to cook pretty much whatever I want - within the limits of the recipes in the book. I even got so motivated to go out and buy all the suggested spices.

    The only thing though is that you have to spend (in some cases) like an hour to cook stuff. Especially if you are a newbie like me. But man oh man I highly suggest picking up this sucker.

    This book is WAY cool indeed.


    2-0 out of 5 stars Few Recipes are Good, July 10, 2007
    I bought this book for my girlfriend for Christmas, to help each of us learn how to cook. The problem with the book is that the instructions are meant for someone that has maybe never even stepped foot in a kitchen. If you even know how to make spaghetti or hamburger helper, then this book is too simple for you. Most of the recipes turn out not to be very good, and some are just crappy. There were a few items that we have enjoyed, but we even had to modify those slightly.

    Overall I would say go with a different book unless you are buying it for someone who is completely clueless. Don't listen to the reviews here. Even for a notice, the mediocre meals will only discourage you from cooking. Try something else.

    5-0 out of 5 stars This is my favorite cookbook, September 21, 2005
    This book makes it possible for a non-cook such as myself to make decent-tasting meals for myself and my family. I especially love the tomato-basil omelettes, the delicious and healthy homemade macaroni and cheese, and, of course, the chocolate cake. I like how the book contains a variety of simple, easy-to-follow, well-explained recipes that use inexpensive ingredients that are still pretty healthy. I highly recommend this for people who prefer eating to cooking.

    5-0 out of 5 stars One of the best buys I've ever made, April 30, 2004
    I bought this book my junior year of college after moving into my first apartment, and even though I'm on my third apartment, this is still my favorite cookbook.
    I've tried dozens and dozens of recipes, and their delicious (and so simple!)
    I brought this cookbook home over Christmas break this past year and made some of the dishes for my mom (who is an excellent cook), and she loved the cookbook so much, she has made it quite clear that this is what she wants for Mother's Day. So for the novice or the expert - anyone who likes delicious food that's easy and doesn't take all day to make, you'll love this book.

    Favorites: Roasted red pepper and feta salad (pretty much the easiest and tastiest salad I've ever made), banana chocolate chip muffins (amazing every time), vegetable chili (mom made this three times while I was home for Christmas), twice baked potato and tomato-corn omlet. So good. ... Read more

    14. Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
    by Isa Chandra Moskowitz, Terry Hope Romero
    list price: $15.95 -- our price: $9.49
    (price subject to change: see help)
    Isbn: 1569242739
    Publisher: Da Capo Press
    Sales Rank: 1170
    Average Customer Review: 4.9 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    Vegan cupcakes will take over the world. Better to give in sooner than later and make this a smooth transition.After all, they're so delicious, easy to make, adorable and portable, these little cuppers are sure to be the beginning of a dairy-free baking revolution.

    In this sweet and sassy guide, Isa Chandra Moskowitz, author of the smash-hit cookbook Vegan with a Vengeance,and Terry Hope Romero serve up a batch of everyone's favorite dessert.Vegan Cupcakes Take Over the World unleashes more than 75 recipes for cupcakes and frostings--some innovative, some classics--with beautiful color photographs.

    Every single recipe has been tested to perfection, so sneak these 'cakes into any party and watch them win over the crowd.Indulge in:

    * Brooklyn Brownie Cupcakes
    * Chocolate and Vanilla Marble Cupcakes
    * S'mores Cupcakes
    * Lemon Macadamia Cupcakes
    * Mucho Margarita Cupcakes
    * Pumpkin Chocolate Chip Cupcakes
    * Cappuccino Cupcakes filled with Espresso Crme

    You'll also learn Isa and Terry's secrets of no-fail baking, inspired decorating, piping like a pro, and shopping for vegan ingredients, plus true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World , no dessert lover can resist! ... Read more


    5-0 out of 5 stars Vegan Cupcakes Have Taken Over My World!, January 4, 2007
    I love love LOVE this book. The recipes are simple and perfect, every time; I have had VCTOtW for about a month and a half now, and despite at least weekly bakings, haven't had a single recipe fail yet. Not one. Since I bought it I seriously can't stop baking and am beginning to fear for my waistline!

    I would like to second another reviewer who pointed out that the recipes don't ask you to use egg replacers or other "substitutions" common in vegan baking (usually because someone is trying to veganize a non-vegan recipe); instead, the recipes are just designed vegan from the ground up, and call for simple ingredients that anyone would have (oil, baking powder, etc.). Also, there are tons of beautiful color pictures of finished cupcakes throughout, which is one of the most important things about a cookbook, to me. Then, too, they suggest enough variations on each cupcake recipe (there's 6 suggested ways to dramatically alter the chocolate cupcake recipe alone) that this book will keep you occupied for quite a long time.

    Since every baker likes a little external validation, here's mine: I have gotten absolute raves on every cupcake I have made so far, and most of these raves were from non-vegans who were comparing my vegan cupcakes with regular [non-vegan] cupcakes. For example, last night I fed a chocolate cupcake with cookies 'n cream frosting (vegan buttercream frosting with Newman's O's mixed in... this is a recipe from the book, obviously) to a friend who didn't just enjoy it, but was absolutely WOWED. "Geeze, it's amazing what they're doing without dairy or eggs these days; these are better than regular cupcakes" was one comment that I particularly appreciated because most vegan desserts can taste good, but in my experience it's the rare vegan dessert that can taste identical or even BETTER than the regular omni thing.

    I would recommend this book to anyone, vegans and omni's alike, because even if you're not vegan (or lactose intolerant), the cupcakes taste fabulous. The recipes are so simple they're basically idiot-proof, and I have seriously never in my life had better chocolate cupcakes than the ones I made from this book: moist and fluffy and ooh... just perfect. And I'm not even a chocolate person.

    Anyway, do yourself (and everyone in your life who will be eating your baked goods) a favor and buy this wonderful book! I'd give it 10 stars if they'd let me...

    5-0 out of 5 stars Vegan Cupcakes Have Taken Over My World, November 8, 2006
    I am not a vegan, but I loved Vegan with a Vengeance...and I couldn't wait for VCTOTW -- this book is awesome. So far I've only made the basic vanilla cupcakes but the frosting alone (vegan buttercream and the chocolate buttercream -- couldn't resist making both) was worth the price of the cookbook and MORE! And, to top it all off, I made the first batch in honor of my son's birthday and neither of my kids even blinked an eye to notice that these cupcakes were anything other than YUMMY!

    P.S. I have always been intimidated by cupcakes (and especially frosting) -- but these recipes made it all seem easier, somehow.

    5-0 out of 5 stars WOW is all I can say..., October 12, 2006
    I have been a wandering vegan for about a year now, and the only reason I wander is to indulge in delicious, yummy sweet treats that contain egg and/or dairy. I was so impressed with Isa's first book that I pre-ordered this one from Amazon, and I shall wander no more! Wow. This is a must-have for anyone who is vegan or allergic to dairy. You can pretty much recreate any of your favorite cupcake (or cake, for that matter - same recipes, different pan) recipes without the need for cholesterol-laden egg or milk products (calories are another story...). The layout of the book is wonderful, and the pictures are great! I am so excited to make these as gifts for friends during the upcoming holiday season. They'll NEVER believe they're VEGAN. I think that's the highest compliment any pastry chef could receive. 5 GLOWING STARS! Thanks, Isa, for making veganism so easy and tasty :)

    5-0 out of 5 stars Ok Isa, we need to talk..., October 24, 2006
    Isa is ruining my number one excuse for declining dessert, and most vegans know exactly what I'm talking about. Picture this scenario that all vegans have experienced countless times: you're at the office potluck/halloween party/family gathering. Post-meal, the desserts come flying to the table. As everyone lifts their forks grabbing their favorite decadent dessert, they stare at you. The strange vegan. Those who don't know you approach, and with a warm smile, offer you a slice of NY cheesecake. You decline politely, saying, "sorry, it has dairy so I don't eat cheesecake." Well, based on Isa's doing, I can no longer sit out from the dessert scene. I don't know if I should salute her or throw my bathroom scale at her since I no longer want to use it after baking from her new book.

    Similar to the reasons I raved about her cookbook, Isa's charming book of cupcake recipes is stellar. First of all, I challenge all omnivores out there to think of 75 possible cupcake combinations. Now take away the milk. And eggs. Oh, and one can't use any butter, so nix that too. Ah... that's better. Now one is introduced to the vegan-style baking that Isa makes so effortless for the rest of us who are ingredient-challenged.

    Before I learned how to bake vegan cupcakes from this book, I would trudge down to Sticky Fingers bakery in DC and cough up $4 for a product reminiscent of a 25-cent Hostess cupcake. While at the bakery I would hand over my money, gritting my teeth and reminding myself how lucky I am to live in a vegan-accepting city. Then, I would take a bite back to the 4th grade, pre-Vegan era.

    Not only does this book make baking a lot more economical and bring back those childhood memories, but these things are really frickin good. In the mood for fruity cupcakes? No problem. Craving rich chocolate buttercream? Simple. And delicious. And awesome. For all you closet vegans living in the heart of the south (and I'm sure you're out there), bake some of these cupcakes for the most die-hard fans of banana fosters and it will truly rock their world. I baked a variety of the cupcakes for a dinner party and when people saw them they asked when I stopped being vegan.

    What I'm trying to say: baking these delicious cupcakes are easy and the end result is phenominal. Not only is this cookbook revolutionary in that I can't think of another dedicated to the undiscovered art of cupcakes, but it's also one step closer to saving vegans from being known as the strange eater at the dinner table. Thank you, Isa Moskowitz, even if my growing thighs do not. How about for your next cookbook you introduce a low-fat vegan cookbook for those getting out of their cupcake-induced sugar comas?

    5-0 out of 5 stars My Cupcake Bible, December 12, 2006
    The moment I pledged my devout allegiance to this book was when my husband's entire family (including my mother-in-law, who used to work at a bakery) fell in love with the gingerbread cupcakes w/ lemon buttercream icing I made from "Vegan Cupcakes Take Over the World."

    Baking does not come naturally to me - thankfully, this cupcake book provides really good details and pictures that help any novice make beautiful, tasty cupcakes.

    TRUE SELLING POINT: Instead of "replacing" ingredients (i.e. substituting eggs with applesauce) the authors clearly took a lot of time and effort to concoct a perfect balance of ingredients to make these taste amazing, rather than like a "veganized' version of the "real thing."

    I cannot wait to try out some of the "fancy" cupcake recipes, like pistachio rosewater or the boston cream pie cupcakes. Brownie cupcakes look amazing, too, since I have not yet been able to create a good vegan brownie.

    "Vegan Cupcakes" is consistent with what I had expected from Isa's other book, "Vegan with a Vengeance." Along with the recipes, there is fun, cheeky commentary that makes the book so unique.

    In short, this book is great for vegans and non-vegans alike. You do not need dairy or eggs to enjoy these sweet & adorable treats!

    5-0 out of 5 stars You don't have to be Vegan to love Isa's books, November 1, 2006
    I am not a Vegan or Vegetarian but prefer to cook vegan and vegetarian meals. I find vegetarian recipes more fun and creative than meals that focus on meat. Isa's books are by far the most creative (and tasty) I have used and I highly recommend them to anyone. To omnivores who are wondering if these recipes only taste good to vegans who have forgotten the way cupcakes are "supposed" to taste; you have nothing to fear. Happy Baking!

    5-0 out of 5 stars Best cupcakes ever!, October 6, 2006
    I was lucky enough to be a recipe tester for this awesome book, so trust me, you have to buy it! I just counted and so far I have made 28 recipes that you can find in this book.

    Everybody will like these cupcakes, vegan or not. There are so many creative and easy recipes, there's something for everybody.

    Not only are the cupcakes great as is, but you'll find other uses for these recipes that will come in handy for absolutely everything. I haven't made a cake this year that wasn't based on one of these cupcakes. I've memorized the vanilla buttercream frosting because I've made it so many times. It's good with cakes, as a topping for desserts, donut filling, etc. Same goes for the chocolate ganache, good for everything. You won't be disappointed!

    5-0 out of 5 stars Divine, delicious and dairy-free, November 16, 2006
    These cupcakes are seriously delicious and a lot easier than you would expect. I made them for a birthday party and no one could believe they didn't (1) come from a bakery and (2) were vegan. And I had never baked cupcakes before! My first batch was so easy that I tried three other recipes. All delicious.

    Isa and Terry - hats off!

    I'm in my kitchen pouring over the gorgeous pictures singing "Who can bake a cupcake without the eggs and cream?" to the tune of Candy man. With Isa and Terry life is sweet.

    5-0 out of 5 stars Seriously vegan, Seriously good., October 19, 2006
    I'm not a great, witty writer, so simply said - this book is amazing, adorable, and will make you and your mouth and your vegan friends and your omnivorous friends happy.

    -I've made the chocolate coconut coffee cupcakes - which I'd pay any overpriced tag for
    - The s'mores cupcakes (so sweet and tasty you can't believe they are vegan)
    -The sexy lowfat vanilla cupcakes (the name says it all)
    - Last night I made the classic maple cupcakes. The maple cupcakes take your mouth to a Vermont tasting wonderland.

    Cupcake fan, vegan or not, these recipes need to be tackled by ya, and given to all you know and love. I bought my non-vegan sister a copy and one for myself.

    5-0 out of 5 stars Pure vegan genius!, October 7, 2006
    Whether you prefer plain yellow cupcakes or fancy-schmancy green tea cuppers with marzipan flowers, there is something in this book for you. I also was fortunate enough to have been a tester for this cookbook, which is filled with winners. The authors are accessible and helpful on their website,, and they've provided lots of useful tips and troubleshooting hints in the book. There's even decorating advice. This is one of those books where the fact that the recipes are vegan is incidental--the cupcakes all taste wonderful! (Although vegans, vegetarians, and other kind-minded folk will be glad to know that the recipes can all be made without harming another being, except yourself if you burn your tongue because you just can't wait to taste your creations!) Beautiful, drool-worthy pictures, too. It seems very likely that if anything is going to take over the world anytime soon, it's going to be these vegan cupcakes. ... Read more

    15. The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes
    by Anupy Singla
    list price: $19.95 -- our price: $13.57
    (price subject to change: see help)
    Isbn: 1572841117
    Publisher: Agate Surrey
    Sales Rank: 1711
    Average Customer Review: 4.6 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
    ... Read more


    4-0 out of 5 stars Finally!!! Brilliant SLow Cooker Recipes for Vegetarians & Non-Vegetarians Alike., September 3, 2010
    I have been waiting forever for someone to write a wonderful collection of Indian recipes for the slow cooker and my prayers have been answered! Anupy Singla has put together some lovely easy Indian recipes - where all you do is throw a bunch of easy-to-find ingredients in the slow cooker, set it and forget it for several hours! The recipes mainly focus on vegetarian ingredients but there are some lovely meat curries (with notes on how to make many of them vegetarian with soy crumbles or seitan).

    The fact that she has figured out how to make kheema (a ground beef and peas comfort-food dish) in the slow cooker (genius!) is worth the price of this book! I can't wait to make every recipe and will probably be making a batch of the "Wet Curry" every week to freeze and use for quick weeknight meals.

    Overall, I am thrilled with this book - it will let our family eat delicious and healthy Indian meals more often than we were able to before. Yippee!

    5-0 out of 5 stars Un-intimidating Indian..., September 1, 2010
    I LOVE Indian food. Before I found this cookbook, I always felt like it was something I could only allow myself to indulge in occasionally (because the food at Indian restaurants is SO rich). This collection of recipes is not only healthy, but the author does a great job making cooking Indian food unintimidating through her vivid explanations and step-by-step instruction. This book has given me the confidence to cook tasty, healthy Indian food at home and is a must have for anyone who loves Indian food.

    5-0 out of 5 stars FABULOUS cookbook!, August 31, 2010
    This is, by far, one of the best cookbooks I own! Fabulous explanations and descriptions! I love a cookbook that I can read, that has great pictures, and easy to follow recipes - this book has it all! My family loved the curry chicken. Can't wait to try more recipes! Thank you for introducing my family to another world of flavor!

    5-0 out of 5 stars Awesome book!!!, October 27, 2010
    Ever since my husband introduced me to Indian food, I have been hooked ever since, and we have it at least once every week. I also loved the slow cooker. So imagine my delight when I found a blog (as well as a friend on Facebook) that combined the two! I had tried two recipes from the blog (one of them: Murgh Makhani {Butter Chicken} is in the book) and loved it! I loved it even more when the book came out. Since then, I had tried the Spiced Cauliflower with Potatoes, and Black Split Lentils, and am pretty much is my husband! The photographs are fantastic, but what's even better is the introduction at the front where the author Anupy, explains in detail about the ingredients and a bit of background on the recipes, how it was passed down from mother to daughter. That is the kind of cooking I always look for: the history of the food that I am eating, and it's significance within the families that prepare them. The explanation of the ingredients came in handy as well as I was stumped when I was at this little Indian grocery store near my house. I highly recommend this book for not only the recipes, but also, the history. Thank you Anupy!

    5-0 out of 5 stars I love this cookbook!, October 19, 2010
    I've had the cookbook for about a month now and have used about a third of the recipes, all with great success. The instructions are clear, the ingredient lists are reasonable and not overly long or complex, and the results are fabulous.

    I enjoyed the introductory material, in which the author explains the basic components of an authentic Indian meal, and also some family history with food. She is aiming at the most healthful versions of the most traditional Indian dishes. Lots of great vegetarian recipes are included.

    If you like Indian food and own a slow cooker, you will definitely enjoy this book. It's so nice to come home from work and smell all those nice spices suffusing your kitchen, and know that dinner is already done! Add a fresh salad and some nice bread, and enjoy.

    Overall, a trustworthy cookbook which makes a lovely contribution to healthful and convenient cuisine.

    5-0 out of 5 stars If you love indian food, you MUST get this book!, November 14, 2010
    I would like to start off by saying I'm a foodie who owns many, many, many cookbooks. I subscribe to different food magazines and enjoy cooking on a daily basis. I love indian food and have not been able to find a cookbook that would allow me to make my favorite indian dishes until now... I accidentally stumbled upon site and got hooked immediately. I have already tried 5 of the recipes from her book and they were truly delicious. I currently have chicken tikka masala in the slow cooker and my place smells fantastic! I can't wait to try it! Seriously, this is a MUST have book for anyone who enjoys indian food. I know a lot of my friends will be receiving this book during this holiday season.

    5-0 out of 5 stars Amazing, wonderful, easy, delicious, November 30, 2010
    I have wanted to cook Indian food at home for ages, but always felt intimidated. But when I saw this cookbook, I knew I needed to give it a try. I LOVE my slow cooker and these recipes are SO easy and come out SO WELL. We absolutely loved every one of the dals we've tried so far, and the cauliflower and potato dish was amazing (and spicy!!) I spent about 80 bucks on new spices and legumes, but I've made about 5 of the recipes so far (feeding 4 people each-making 1/2 recipes) and so I feel this cookbook has definitely already paid for itself in terms of the savings on going out to eat for Indian! I cannot recommend this book highly enough. I have already told a few of my friends about it and if you like Indian food, then you need to buy it now. Seriously.

    5-0 out of 5 stars I love love love this book!!, November 13, 2010
    FINALLY! Yes I used all-caps but this one deserves it! Im an Indian who cannot cook to save her life, who works full-time and is a new mom to boot. But I do aspirationally own a vast number of Indian cook books.
    This book gives me hope. It addresses all my perceived deficiencies of most Indian cook books- it lists ingredients in cups/ teaspoons etc and in grams/ ml, the instructions are clear, numbered and simple to follow, the author uses the food processor liberally for prepping thereby avoiding the drudgery of cutting, chopping and slicing, she is serious about keeping the recipes healthy without cream and saturated fat and by including whole grains AND it all goes into a Crockpot- fill it, shut it and forget it. This I can do!!!
    (Also, I went to her website and ordered the book directly and got a signed copy. Guess what my friends are getting for the holidays this year?!) Thanx Anupy!

    5-0 out of 5 stars Punjabi Planet: Food for the Recession!, December 2, 2010
    This is by far the MOST exciting book I have purchased in years. I have only bought raw food books for a long time, and I LOVE them all.
    I quit buying regular vegan books because I avoid pastas, gluten, sugar, etc...I like BASIC food with no packaging. And I LOVE Indian food. Problem is at all the buffets there is this layer of oil, and I am guessing it may be GMO canola oil. This saddens me because I love dining at our local Indian place that has vegan night a couple of times a month. We get to dine with Ganesh, Krishna, and Kali. They overlook our Chana Dal. But now I can spend about ten minutes prepping, throw the stuff in a slow cooker and wait for the delicious Punjabi smells to waft through the air. Nothing better than waking up to already made coffee and a recipe of Dad's Rajmah (an Indian twist on chili).
    I have only had this book for about 2 weeks and probably have had the slow cooker going every single night since it arrived via my UPS man. The recipes are incredibly inexpensive and super healthy. Excluding a small meat section in the back, the rest of the book if pretty much vegan. The book has to be pretty good in order for me to even consider buying a book with ANY meat section in the back. So far I have made a lot of black lentils and Rajmah (with kidney beans). A lot of common beans like kidney, chickpea and blackeyed peas are used. The "Indian" varieties are SUPER easy to find if you have any type of International place nearby. If you don't, then just buy them off of the internet. Even the ORGANIC beans at Whole Foods don't cost more than 1.99 a pound. The spices are BASIC. Red Chili powder, cumin, tumeric. Spices you may not have if you are only stocked with salt and pepper: Cardamom, Garam Masal, Chana Masala, Black Salt, Mango Powder. Once again, hit the Asian food store or order online. This stuff tastes AUTHENTIC!! It doesn't seem like a "dumbed" down American version. Several of the dishes like the eggplant and the Aloo Gobi carry a fair amount of punch which is great for those of us that apparently were Punjabi in our last lifetime. For those of you who need to work up to the valor of 8 Thai Chilis, then just reduce the amount of spice. Easy. You can also choose between serrano, Thai and Cayenne peppers.
    Seriously, ten minutes of dumping stuff in the pot and pushing a button. How easy can it get.
    The BEST part is she uses DRY BEANS, UNSOAKED. Yep. No soaking required. Meaning you won't have fermenting beans that you forgot about 3 days ago stinking up your kitchen. Dried beans are "green", don't carry the BPA from canned beans, and are CHEAP! The vegan recipes are 100% cholesterol free and full of fiber. Anyone who loves Indian food NEEDS this book. Anyone who is on a budget, trying to feed a family after losing a job, trying to beat heart disease, trying to defeat diabetes, trying to lose weight, trying to beat cancer, buy this book. The recipes are SUPER HEALTHY, CHEAP and EASY. It is an American dream to make such simple recipes that taste AMAZING and cost so little. This could save your families health! I will be posting my experiences and photos of these dishes soon! Some of the dishes are talked about here:


    5-0 out of 5 stars Only Indian slow cooker book, mostly vegan. Hurray!, December 4, 2010
    We love Indian food but don't like the meat, the cheese, the heavy creams. Anupy Singla has given us this wonderful guide to using a slow cooker to create dishes using just about every type of lentil, pea and bean found in Indian cooking. Each dish comes out wonderful - rich in flavor and distinctive from the others. There are a limited number of spices to get. For a dollar or two a recipe (average) you can serve up quarts of excellent food. In all of the recipes, most are vegetarian without cheese or cream or meat. A few recipes use coconut milk.

    We bought our slow cooker because of this book. Well worth it. Awaiting the highly anticipated The Vegan Indian Slow Cooker book which we hope will follow this book.

    Thank you Anupy, you have made us very happy. ... Read more

    16. Green Smoothie Revolution: The Radical Leap Towards Natural Health
    by Victoria Boutenko
    list price: $14.95 -- our price: $10.17
    (price subject to change: see help)
    Isbn: 1556438125
    Publisher: North Atlantic Books
    Sales Rank: 1072
    Average Customer Review: 4.5 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. Green Smoothie Revolution takes aim at this silent epidemic by restoring balance to our diets.

    Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity (4 ripe pears, 1 bunch parsley, 2 cups water; blend well) and enough variety to keep taste buds happy and nutrients coming from a wealth of options.
    ... Read more


    5-0 out of 5 stars This is the answer to my big question, October 3, 2009
    I loved Michael Pollan's book "In Defense of Food: An Eater's Manifesto" in which he summed up his research into what we should really be eating by saying "Eat food. Not too much. Mostly plants." I then thought, O-K, that's great advice but how do I do that? Salads?

    Victoria Boutenko's book answers my question so completely that you would think that she was wondering the same thing. Many of the plants that are the healthiest for you (the dark green types) are difficult to eat raw in any meaningful quantity; kale, mustard greens, spinach, collard greens, etc. This is why so many people either cook them to death or smoother them with high calorie dressings. The Green Smoothie Revolution book showed me how I could add all of things that I believe are healthy for us (leaves, fruit, and berries) to my diet in an easy and fun way.

    I was introduced to the Green Smoothie by a friend who had been eating this way for a while. I have to admit that when I made my first one I looked at it and said "Really?" It looked like something that Yoda, the swamp dwelling Jedi master from the Star Wars movies, would eat. Green, thick and kind of bubbling. I pride myself on my cooking abilities, especially in making a dish look appetizing by skillful plating. This did not look good; as a matter of fact my other friends used quite a few "colorful" expressions to describe my concoctions, none of which are appropriate here. The taste however is an entirely different matter. The simple blend of bananas, strawberries and kale was sweet, earthy and fresh. I was hooked!

    In addition to the wonderful recipes for green smoothies (with alluring names such as "Hawaiian Hibiscus", "The Laughing Gorilla" and "Green Monkey Face") the book also offers moving testimonials and, most importantly, sage advice from Mrs. Boutenko. I have grown to really enjoy mustard greens as a part of my smoothie meals but she gives a great reason to "rotate" your choice of greens. It seems many plants have ingredients in them (including alkaloids) that could become slightly toxic if eaten in large quantities in order to encourage animals to vary their diet so that the plant would not be eaten to extinction. By regularly changing my choice of greens I can avoid this problem as each plant has a different chemical make-up. Another thing that surprised me is that pets enjoy this type of food as much as people do.

    I will have to admit that I am not planning to eat 100% raw foods. I believe that humans are omnivores and that a varied diet is a good thing. However, I feel much better now that I have made my daily Green Smoothie my major meal of the day. I still enjoy my cheeses, breads, butter (I LOVE good, cultured Vermont butter) and meat, but I am eating much less of each of them. Thanks to a great friend and this book I have finally learned a practical way to "Eat food. Not too much. Mostly plants."

    In Defense of Food: An Eater's Manifesto

    5-0 out of 5 stars Great Intro to an Easy Way to Improve your Nutrition, August 22, 2009
    This is a nice primer on a very easy way to amp up your nutritional habits.

    I've been studying raw foods eating for the past week and the Boutenkos are definitely pioneers. The book has a brief testimonial from Victoria, a really neat Russian lady whose entire family at one point was diagnosed with severe medical conditions. Desperate for answers she met a lady who introduced her to the raw food diet. The entire family went 'cold turkey' and despite complaints and grumbling the daughter's asthma went away, and the son who was recently diagnosed w/juvenile diabetes, noticed that his blood sugar readings were dropping. Eventually the family was healed from all their medical conditions and they became sold on the raw foods way of living.

    The Green Smoothie was a culmination of Victoria's efforts to figure out why her family had seemed to reach a plateau. She researched chimpanzee diets and found that leafy greens comprised a high part of their diet. However she admits that she had very little tolerance for raw leafy greens and found them disgusting.

    After trying to blend the raw greens in a blender, which resulted in a stinky mess, Victoria added a banana and realized the fruit masked the smell of the greens. So she and her family began incorporating this vital nutrient into their diet by making 'green smoothies' w/fruit, water and greens.

    The book contains a testimonial, important pointers for preparing smoothies such as rotating greens to avoid buildup of 'alkaloids', opinions on what ingredients add to or detract from an effective smoothie, a section w/smoothie recipes, and an appendix, which contains a testimonial from a 400 pound guy who found that green smoothies were the only way he could cut his cravings and effectively complete a weight loss program.

    It's a very nice little book and it's something anyone can do. All it takes is water, greens, fruit and a blender. It would make a very nice gift for someone who needed a simple way to start improving their diet.

    I have actually been drinking them and notice a big difference in my energy. Raw foods can be intimidating but this is such an easy first step. The book also has footnotes is well researched.

    5-0 out of 5 stars Inspiring, informative and entertaining, August 26, 2009
    Green Smoothie Revolution by Victoria Boutenko
    Review by Susan Schenck, author of The Live Food Factor
    Inspiring, informative and entertaining

    As the author of a raw food book myself, I rarely come across a related book in which I find many new facts. But it is clear that Victoria did her homework, because I found myself highlighting sentences on nearly every page. Though Victoria includes ample science in her book, the tone is very conversational and easy to read.

    I was delighted to come across many surprising new tidbits such how, if you blend the greens you only need half as much as you do if you eat them in a salad; green grapes, tomatoes, apples, bell peppers (and more) are really unripe fruits; a zinc deficiency can create a lack of hydrochloric acid in the stomach, and much, much more!

    Victoria also teaches us how processed foods have created degeneration that progresses with each generation! She found that ear lobes get smaller, which reflects a lack of cartilage in the body. She points out that the current generation of children is not only more obese than ever, but also is using more psychiatric drugs, braces for the teeth, and glasses. Our lack of good nutritious food (especially greens) is clearly degenerating us as a species.

    I was most impressed with the research Victoria did on greens. For example, I used to have a nosebleed at least once a week until I switched to a raw diet 7 years ago. From reading this book, I realize now it was a lack of Vitamin K. Victoria lists the many symptoms that come from a lack of Vitamin K, which is found abundantly in greens. There plenty of other useful lists, such as cultivated greens, wild edibles and weeds, herbs, medicinal herbs, and most important: poisonous plants (with a stern warning to learn how to identify these before going foraging for wild plants!)

    Victoria assures us that if we start blending the greens with plenty of fruit we will love the smoothies. She argues that this is good food combining, since greens are not really vegetables--because they are not starchy. Then, as we get used to them, we will not need so much sweet fruit, but will crave and enjoy the bitter greens. There is info on how to get even your cat to eat green smoothies (dogs are easy!) and also guidelines and tips for green smoothie production.

    The book also contains personal stories, such as the delightful one about how her grandchild became hooked on green smoothies while in the womb, and another about leaving green smoothies out for wild animals -which led to, among other creatures, a bear coming for green smoothies! In one appendix we learn about how the Boutenko family went raw, and in another we read about how one guy lost 230 pounds in a year by doing green smoothies. (When will the TV "Biggest Loser" contestants catch on to this?)

    All of the above makes the book worth the price even without the recipes. Yet the recipes make up the half of the book--there are 72 pages of them! Many are donated by readers from all over the world, and there are even green smoothie soups, puddings and body care recipes!

    This book has truly inspired me to get back on track with more green smoothies. I had gone down to just one a day because of my fondness for chewing. But reading this has definitely inspired me to upgrade my "raw glow" to a "green smoothie glow."

    5-0 out of 5 stars What great receipes..., August 12, 2009
    I have been eating about 90% raw since February, and am used to "green" juices, which I love, and these receipes expand my opions 100 fold. Many recipes contain combinations of the same ingredients, so you can easily shop and pick and choose what you like. Me, I love the spinach, or kale with mixed summer fruit! If you don't want to drink 2 qts. in a day, put the extra in a glass jar and save until tomorrow! Have given some to people who have never had a green juice, and they loved it. If you are in to eating healthy...this is book is a great addition to your library. Oh, yes, you absolutely need a Vita Mix or other high speed blender. My only addition to the recipes is to add a few ice cubes to the mix prior to blending - as the final product is quite thick, this is better than adding ice cubes to your glass.

    2-0 out of 5 stars What a disappointment, February 27, 2010
    First of all, I highly recommended the author's Green for Life - it is the definitive work on green smoothies. Oddly, this highly anticipated sequel is the same book, but with less information. Instead of expanding on the ideas in the first book, she simply cut all out all the background research on the importance of greens and added more recipes. If you really need hundreds of smoothie recipes, you may appreciate this book, but for most people, once you have a few recipes down you'll feel comfortable experimenting on your own. I have no idea why this book was written. But buy Green for Life - it's what this book tried to be and so much more.

    5-0 out of 5 stars Green Health for Everyone. Cheers!, September 25, 2009
    One of my favorite books is GREEN FOR LIFE, by Vicoria Boutenko. This book had a big effect on me, convincing me for the first time in my life to eat kale. I always tried, but never liked it and only ate it dutifully and smothered with earth balance when I did. Green For Life taught me to put leaves of raw kale in my blender with fruit for an ultra nutritious beverage/meal. I got that book two years ago and green smoothies have been a big part of my life ever since and for that I'm grateful to Victoria.

    Her latest effort, GREEN SMOOTHIE REVOLUTION, has about 150 recipes for those needing ideas. There are also many stories of how individuals were able to transform their health by the simple addition of green smoothies into their diet. Public health could be completely revolutionized by following Victoria's advice, so I think it's an apt title.

    After two years of green smoothies, I feel like I can't live without them. I often joke that if my house were on fire, the first thing I would grab after my son is the blender. You get hooked. My son loves them too, we drink them several times a week, and in the summer, at least once a day. Green smoothies are for everyone, not expensive, and she even tells you which greens you can find through foraging.

    There is an interesting back story. Her family had some health issues the medical system failed to cure or even provide manageable care for. So she did a ton of research and her family transitioned to a raw food diet. Their health dramatically improved and then hit a plateau at one point. After doing extensive research on the chimpanzee diet, Victoria realized the missing link was greens. The story is fascinating, illuminating and very exciting. Why wasn't this obvious to all of us all along--it's so simple!

    Green Smoothie Revolution stands on its own, but I would highly recommend Green For Life first. You don't have to be a raw foodist or even heading down that path. This is for everyone, and that's the beauty here, it's accessible to all. If you feel like you need to boost your nutrition levels or know anyone who is suffering from ill health or a chronic condition, these books could be potentially life changing. Highly recommended.

    5-0 out of 5 stars Green Smoothies - The NEXT Generation, September 7, 2009
    Victoria Boutenko's first book on green smoothies, Green For Life, covers the subject so thoroughly and clearly that I wondered what more she would find to create the basis for a second book. I was not disappointed! Green Smoothie Revolution offers dozens of new recipes that show off the smoothie's versatility and inspire you with new creative ideas. You can make a thicker smoothie and serve it as a savoury soup. Or make it thick and sweet and voil� -it's a satisfying pudding! There are also recipes for children or those who are new to green smoothies, and super green smoothie recipes for those who are wanting more green intensity! Some recipes feature wild or unusual greens, like grape leaves and milk thistle.

    In addition to the extensive recipe section, there is a brief chapter to inspire pregnant moms (and dads!) to drink green smoothies every day to ensure a healthy pregancy, comfortable birthing time and super healthy baby. I use this chapter - and green smoothie snacks - in my Hypnobabies childbirth education class.

    In another chapter, Clent Manich tells how he lost 230 pounds and gained strength, endurance and health benefits (and climbed Mt Whitney) in a year on a primarily green smoothie diet - very inspiring!!

    The book contains enough basic information about preparing and drinking green smoothies to get you on your feet and blending! To gain a thorough understanding of all aspects of the subject, I recommend that you read both of Victoria's ground-breaking books - Green For Life (indispensible and very enlightening) AND The Green Smoothie Revolution (for the REST of the story). Why not have it all?

    5-0 out of 5 stars Brilliant Book, August 23, 2009

    Green Smoothie Revolution: The Radical Leap Toward Natural Health

    Hi Victoria.

    This Spring, a friend of mine told me about you and your Green Smoothies and how they were changing his life. Although I have been mostly vegetarian (no meat and no milk products; fin fish and eggs occasionally) for 24 years, I was reluctant to try the Green Smoothies for a few reasons. The major reason is because of my allergies to many fruits; and the fact that I cannot tolerate a lot of sugars of any kind.

    In June, I started adding spinach and other greens to my rice protein smoothies. I noticed a difference in digestion immediately. In July I purchased your Green Smoothie Revolution book. What a great book! I started experimenting two weeks ago. For the last 5 days, I have been using your recipes (modified to reduce the amount of fruit by 1/3 to 1/4 of what is recommended) and drinking Green Smoothies 2 to 3 times a day. In between the GS, I am eating one to two meals a day. I am already noticing a major difference in the way I feel, in just 5 days.

    My digestion is getting better and better almost daily. My mood is improving (this is a big deal for me). My energy level has increased slightly. I am hoping that as I continue with the GS, my energy levels will climb.

    I cannot wait to see what happens in the next few months!

    I am so excited to be doing something for my health that actually seems to be working positively for me. I have told several family members and friends about your book.

    Thank you very very very much for sharing your knowledge. Your GSR book is brilliant. I could write more, but I think this is long enough. :-)


    5-0 out of 5 stars Sometimes Mothers are smarter than Doctors., September 17, 2009
    What Victoria Boutenko has contributed to the field of practical nutrition is nothing short of a miracle. After first turning around the health of her immediate family with raw food, she tackled the subject of an optimum raw food diet. The leap to drastically increasing greens in the diet, making them palatable by mixing with fruit is sheer genius. She certainly did a lot of research, both on wild chimpanzee dietary habits, and an inspired 30 day green smoothie experiment with real people. She tops the book off with enough recipes to satisfy any palate. Finally, she includes the inspirational first-person account of a man who lost 230 pounds, conquering cravings by consuming green smoothies throughout the day along with fresh raw fruits and vegetables.

    The Boutenkos had doctors who couldn't fix their health problems. The 400 pound man had doctors who gave him "an FDA-approved diet and exercise plan" which failed to get the weight off. It took a housewife willing to do research and go out on a limb with a revolutionary food concept to bring them all to a state of health. Not since "Lorenzo's Oil" have I read such an inspiring story of one mother's determination to use logic and science to create a food solution to health challenges.

    Sometimes Mothers are smarter than Doctors!

    Thank you, Victoria Boutenko.

    5-0 out of 5 stars This is too easy ..., November 8, 2009
    I know I need more vital nutrition in my diet. I've tried raw, vegetarian, master cleansers; I just find it difficult to continue things long term with my busy work and life schedule and my completely carniverous husband. I'd experimented with this "green" smoothies in the past, but this book surpassed my imaginations on what you could do with a few leafy veges and some fruit - that can literally change your life. In just a few easy minutes I can have an absolutely delicious drink that's extremely filling, energizing, cleansing, and clarifying. I take to work and now several coworkers are starting thier own green smoothie revolution. I'm starting to experiment on my own now ... like adding whole golden flax seed to my blender before the vege/fruit - and grinding for 20 sec - then adding all the other ingredients ... or adding different spice blends for say umm - apple pie green smoothies. What's even more amazing is that my husband is becoming a fan - he actually is starting to make them on his own even when I am not around. ... Read more

    17. Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
    by Moosewood Collective
    list price: $22.00 -- our price: $13.92
    (price subject to change: see help)
    Isbn: 0671679929
    Publisher: Fireside
    Sales Rank: 1425
    Average Customer Review: 4.8 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    Winner of the 1995 James Beard Award for Best Vegetarian Cookbook

    Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.

    This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.

    Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking. ... Read more


    5-0 out of 5 stars Quick, Easy, and Satisfying!, January 29, 2001
    One of the best of the vegetarian cookbooks, this has delicious recipes (e.g., "Pasta with Greens and Ricotta"), and clear directions for relatively easy vegetarian fare. There's an emphasis on the "fast and easy," and each recipe has an estimated preparation time, often under half an hour. Sometimes these estimates imply a cook with Olympian speed and efficiency, but with experience, preparation time is reduced. For example, "Field Peas with Kale and Sweet Potatoes" requires boiling potatoes, and sauteing onions, kale, and peas. Total time is a reasonable 25 minutes. A nutritional analysis follows each recipe. Field Peas above has 142 calories, 6.9 G protein, 2.3G fat, 24.5 Carbohydrates, 19mg sodium, and 0 mg cholesterol.

    There's no particular low-fat emphasis here: Boiled Polenta with Mushrooms and Cheese" has 15.6 g of fat per 8 oz. Serving, Moosewood Fudge Brownie have 9.3 grams per two-inch brownie, but there are several recipes with under 3 grams of fat per serving.

    It's a very comprehensive book, with recipes for soups, quick breads, salads, sauces, main dish salads, grains, beans, pastas, fish, desserts, stews, stir-fries, pizza, and more. The book includes a guide to ingredients, and chapters on techniques, herbs, menu planning, and a list of recipes for kids, parties, vegans, and buffets. Finally, there is a chapter called "Quantities," so that you'll know with utter serenity that it takes 2 � cups of florets to get one pound of cauliflower.

    For an emphasis on low-fat vegetarian cooking, take a look at the Moosewood Low-Fat Cookbook. Otherwise, this is an excellent cookbook for beginner or expert, and ranks with "Vegetarian Cooking for Everyone" as one of the best vegetarian cookbooks available.

    5-0 out of 5 stars A Classic!, December 22, 1999
    I have had this book since it was first published and my weathered, stained, dog-eared copy can attest to the practical and delicious recipes it contains. A great variety of foods--my favorites are the Red, Gold, Black, and Green Chili, Pasta Tutto Giardino ("the whole garden" pasta with a light cream sauce), Tomatican (a vegetarian adaptation of a Chilean stew with tomatoes, corn, lima beans), and Vegetable Stifado (a Meditarranean-style stew with eggplant, okra, and peppers), and Fish with Tomato-Orange Salsa. All get rave reviews when I cook them for company. Most are not only vegetarian but also lowfat. There are still dishes I haven't tried because I like the ones I have tried too much! My parents have this cookbook and love it, and they aren't even vegetarian. You can't go wrong with any Moosewood cookbook, but this is by far my favorite. Easy to follow, simple and delicious!

    5-0 out of 5 stars You'll Love It!, February 7, 2000
    For anyone who has toyed with the idea of eating healthier, this book is for you! The recipes are quick, easy, interesting, and most of all, delicious! Many of my skeptical non-vegetarian friends have been very pleasantly surprised by the meal they've been served when they've come for dinner - "We didn't realize that you could eat this WELL without meat!" When they discover how simple the ingredient lists are, they usually go out and buy the cookbook for themselves... it's made many a new believer. (Of course, being from Ithaca myself originally, I also rave about the Moosewood Restaurant - and the amazingly talented folks that make up the collective - but this is a great way to bring the restaurant home into your own kitchen!) My husband and I use it several times each week; it is definitely our "Kitchen-Bible". I can't sing it's praises enough!

    4-0 out of 5 stars Good for those quick dinners, January 24, 2003
    I own most of the Moosewood cookbooks, but I don't use this one nearly as often as I do the earlier books, mostly because the recipes in this one are more limited. Still, there are some great quick vegetarian dishes here that could quickly become favorites. Families especially will appreciate the quick pizza recipes that allow you to choose your "crust": pre-baked shell, French bread, or pita. The Herbed Chevre and Tomato Pizza and the Mushroom and Smoked-Cheese Pizza are both great, although you really don't need a recipe for either. The same is true for the vegetarian antipasto salad - anyone can figure out how to make a salad out of olives, artichoke hearts, beans, roasted red peppers, and cheese. However, sometimes when I want a quick dinner, I can't think on my own. This is when this cookbook comes through.

    Some of the more unusual recipes are Curried Fried Rice, Asian Cabbage Slaw, Pasta with Spicy Cauliflower, Sweet Potato Quesadillas, and Fragrant Rice Noodles with Vegetables. Warning: some of these recipes contain fish. Since Moosewood has such an established reputation for vegetarian cuisine, I don't understand why something like Chesapeake Catfish had to be included. As with all of the Moosewood cookbooks, the desserts are competent but unexceptional.

    In the back, the authors divide their recipes into lists: non-dairy and vegan dishes; recipes that will allow you to spend more time with your guests; "kid pleasers"; dishes suitable for buffets; and 30 minute meals. This is probably the most thoughtful aspect of the book, and I appreciate the effort. You'll also find a fairly comprehensive "Guide to Ingredients" which not only describes some of the more unusual items but also where you are likely to find them.

    For close to 400 pages of recipes, this cookbook does not seem to have a lot in it. Still, it's worth getting for those recipes that ARE there. Don't make this your only Moosewood cookbook, but certainly include it as part of your collection.

    5-0 out of 5 stars Fast and Furiously Delicious Recipes., June 15, 2004
    I'm a Cornell grad, and one thing I remember with particular pleasure about my time in Ithaca, NY are those occasional forays down the Hill for lunch or (more likely) dinner at Moosewood, for years one of *the* local standout restaurants. Although not a vegetarian, I try not to eat meat every day of the week; and for a tasty, healthy alternative, there just isn't anything better than Moosewood's recipes. No question that I had to get their cookbook - several of them, actually - before I finally left town.

    "Moosewood Restaurant Cooks at Home" begins with two short introductory sections about the use of time and nutritional analysis. The recipes are then grouped into individually introduced sections covering soups, dips, spreads and quick breads, salads and sides, dressings, salsas and sauces, main dish salads, gains, beans, pastas, stews, stir-fries and sautes, fish, sandwiches, filled tortillas, and pizzas, eggs and pancakes, and desserts. The book closes with a pantry list, a guide to ingredients, chapters on preparation and techniques, fresh herbs, menu planning and quantities (including liquid and dry measure and temperature conversion tables - particularly helpful for those of us who live in a "metric system" country); as well as a number of special lists, grouping the featured recipes according to their qualification as nondairy and vegan, kid-pleasers, recipes preparable in 30 minutes or less, and recipes suitable for entertaining, buffets and pot-lucks. What I like most about this book - besides the overall outstanding quality of the recipes and the fact that most of them are very quick and easy to prepare - are the countless little insider tips regarding the shopping for as well as preparation and storage of individual dishes and their combination with other dishes or ingredients, in addition to the background information on the names, provenance and cultural context of the many Non-Western recipes (not to mention that so many of those recipes are included in the first place).

    It's hard for me to pick a personal favorite; there are so many ... for soups, I guess I'd pick the Mexican tomato lime soup, for dips the spicy peanut dip, for sides the mushrooms in lemon marinade, for dressings either the creamy pine nut vinaigrette or the lemon sesame dressing, for sauces the hazelnut and red peppers sauce, for main dish salads the sweet potato salad, for grains the herbed lemon pilaf with almonds ... and for salsas, pastas, stews, tortillas, pizzas, eggs, pancakes and desserts, every single one! (Sorry, really can't make up my mind there; it's more a question of mood and, of course, what ingredients I happen to have handy.) But whether you're just cooking for yourself or for family and friends, there should be something for everyone in this book; regardless whether you are vegetarian/vegan or not. Highly recommended!

    Also recommended:
    Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
    Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World

    5-0 out of 5 stars This is the best, my copy is falling apart, July 22, 1997
    I'm a personal Chef. I work part time cooking privately for a Jesuit Community as well as teach Vegetarian Cooking at the New School in NYC. This cookbook, is the wonderful! I literaly have to buy a new copy cause mine is falling apart. The recipes are easy, versatile, well written and varied. The suggestions for menus are helpful. And you dont have to be vegetarian to enjoy this book. The fish recipes are excellent and all the dishes can be used with other meals. I have an extensive library of Vegetarian cookbooks and this one is the one I use. Thanks Moosewood :) Merrick Dean

    5-0 out of 5 stars Fast easy delicious, December 1, 1999
    I have three requirements for recipes to enter my frequent rotation: that they be healthy, yummy, and, above all, fast and easy. (Is that 4 requirements?) Almost all of the recipes in this book meet those.

    This is the cookbook that I use the most. The pages are covered with spills, tearing, falling out. That's the mark of a fine cookbook. Maybe it's time for me to buy another copy.

    4-0 out of 5 stars Only for the adventurous!, October 23, 2002
    Although I love this book I didn't give it a full five stars because A) there are no pictures and B) I felt that the recipes would probably not appeal to everyone.

    It is a personal favorite precisely because it is unusual. My family especially loves the African Pineapple Peanut Stew and Chick Pea and Artichoke Heart Stew, but we've enjoyed all of the dishes I've tried so far. There are some recipes that might be more familiar such as Mushroom and Smoked-Cheese Pizza and Curried Fried Rice.

    Most of the recipes would fit a vegan diet, but some do include fish, eggs and dairy products. At the back of the book there is a list of nondiary and vegan recipes as well as lists of special dishes for entertaining, kid-pleasers, dishes that sit well and are suitable for a buffet, and 30-minute dishes.

    Most of the recipes are fairly quick and easy to prepare. There are a lot of fresh ingredients used, so that could take more time. Be aware that many of the ingredient lists contain things like finely chopped onion, chopped fresh thyme, fresh grated cheese. Unless you are a very quick chopper you will need to buy prepared ingredients or elicit some help in the kitchen to get dinner on the table in less than 45 minutes.

    I bought this book with the intention of including more vegetables, fruits and legumes in my diet. I have accomplished that and becuase the recipes are so flavorful we don't miss the meat at all.

    5-0 out of 5 stars Genuinely fast and easy. Tasty, too!, December 16, 2003
    I bought the "Sundays at Moosewood Restaurant" cookbook a number of years ago and was disappointed with it because the recipes were not consistently good and were often time-consuming or complicated. So I came to this cookbook with a good deal of skepticism. Thus far, however, I've been extremely pleased with it. The recipes are genuinely fast and easy, most of the ingredients are readily available, and the resulting food has been delicious. I've gotten quite a few good ideas from this cookbook and use it often at home. With this cookbook I can make tasty, healthy meals for my family on busy weeknights. Highly recommended!

    5-0 out of 5 stars well worn favorite, November 4, 2001
    a cornerstone of
    any modern veg faux-chef
    my favorite tool

    it's well edited
    no surprize ingredients
    buried in the text

    layout is A+
    Time and Servings on margins
    easy on the eyes

    pantry list, herbs, grains,
    legumes and bouillon options,
    where catsup comes from;

    point blank instructions,
    oneness with your kitchen blade,
    basic vege-stock,

    a plethora of
    pleasing pesto recipes:

    holiday menus,
    culinary strategies,
    how to cook pasta.

    doggearred favorites:
    greek diced vegetable salad
    muffin madness, dilly beans.

    written for today's
    vegetarian with no
    time to hand grind wheat. ... Read more

    18. The Healthy Slow Cooker
    by Judith Finlayson
    list price: $24.95 -- our price: $16.14
    (price subject to change: see help)
    Isbn: 0778801330
    Publisher: Robert Rose
    Sales Rank: 1940
    Average Customer Review: 4.1 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    A winning combination of healthy eating and convenience.

    Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information. Along with a complete nutrient analysis, each recipe will feature: - An icon denotes vegan friendly recipes - "Mindful morsels" that highlight particular nutritional elements - "Natural Wonders" that provide an a overview of a dish's healthful benefits

    For example, Indian-Style Chicken with Pured Spinach provides 400% of the daily requirement of Vitamin K, and cumin in the recipe improves digestion. Here's a small sampling of the tantalizing array of recipes:- Creamy Polenta with Corn and Chilies - Moroccan-Style Lamb with Apricots and Raisins - Ribs 'n' Greens with Wheatberries - Winter Vegetable Casserole - Cranberry Pear Brown Betty - Indian Banana Pudding

    For diabetics, the book features a separate section of useful advice and nutrition guidelines. ... Read more


    5-0 out of 5 stars Healthy Cooking Made Easy, February 25, 2006
    I studiously avoided learning to cook for 50+ years but a friend who's very health conscious recommended trying a slow cooker. This cookbook gave me the additional boost I needed. Finlayson is very knowledgeable about nutrition, and somehow manages to make it interesting to read about. Plus, she gives tips on what to prepare the night before, so you can set up the crock pot in the morning, turn it on, and have a great meal by the time you get home. I love the Thai Pumpkin Soup, which has become a favorite in our household. If you're trying WeightWatchers point system, this has an abundance of good recipes.

    5-0 out of 5 stars International Flair, March 23, 2006
    Reviewed by Geri Eden for Reader Views (3/06)
    In a world of fast food, deli's and supermarket fare, Judith Finlayson shows us how we can savor tasty, slow-cooked meals with only minutes of prep time. Her 288 page cookbook is filled with beautiful pictures of finished dishes, tips, make ahead info, nutritional charts, mindful morsels and natural wonders. Judith opens the book by giving an in-depth look at how to use your Slow Cooker by walking you through information about the various sizes of crock pots, how to care for them, tips on speeding up the cooking process, reducing liquids, the proper size, the use of herbs and baking within the crock pot cooker.
    The cookbook is well organized, has an easy to read larger font and uses contrasting headers and shading that aids to move the reader's eye from one section to another. Her cookbook is separated into seven sections titled: Bread & Breakfast, Soups, Poultry, Seafood & Fish, Meat, Pasta & Grains, Just Veggies and Desserts. She closes with Diabetic Food Values, a Bibliography and an Index.
    Her recipes include common spices that most cooks should already have on hand and fresh ingredients that can be easily found in any grocery store. No extra trips to specialty food sources. What's really impressive is that she covers all types of meals like dishes you can make for breakfast, lunch, dinner and snacks. One of my favorite recipes was for Creamy Tuna Casserole which is something you might never think of being able to cook in a crock pot.
    Judith has written several Slow Cooker cookbooks and this particular book may be of special interest to those that enjoy recipes with an international flair. In addition to American and European favorites, there are numerous dishes from the Middle East. You will undoubtedly find dishes to please just about everyone. Finlayson continues to prove that Slow Cookers can be used every day and should be brought out for more than just the infrequent home or work party with food like queso, cocktail meatballs or party sausages. So dust off your crock pot and get cooking!

    5-0 out of 5 stars Not all at Once, February 1, 2006
    More than 100 Recipes for
    Health and Wellness

    By Judith Finlayson

    Slow cookers are different now. No longer do you put all ingredients in to return home and find an non-distinctive, mushy, rather flavor-lacking concoction.

    After four books, Findlayson has reached important conclusions for better slow cooker creations. Some of these make her feel zucchini, peas, snow peas, fish, seafood, and milk/cream do not respond well to long cooking. She also feels peppers, hot sauces and curry powder do not do well with long cooking. Her solution? Add these during the last 30 minutes of cooking.

    Each recipe has a two-page spread with headnotes, preparation tips, make ahead hints, "Mindful Morsels," and "Nuture Wonders" which expand on the nourishment of the main ingredient, The book also gives Nutrients Per Serving and significant vitamin content.

    Besides breakfast, even bread items and tempting desserts, The Healthy Slow Cooker helps you make some tempting, exciting dishes. Here a description of some of the recipes:

    Beet Soup with Lemongrass and Lime -
    Combines garlic, gingerroot, red bell pepper, red chile, lime zest, coconut cream and cilantro.

    (The Spanish favorite) Caldo Verde -
    Has cumin, onions, carrots, garlic, chickpeas, potatoes, paprika, collard greens and smoked sausage

    (A Moroccan favorite) Harira -
    Calls for celery, onion, garlic, tumeric, lemon zest, tomatoes, red lentils, chickpeas and parsley. This is best topped with Harissa made from red chile peppers, caraway and coriander seeds, cumin, sun-dried tomatoes, garlic, lemon and sweet paprika

    Spicy Peanut Chicken -
    Incorporates, onions, carrots, celery, garlic, gingerroot, peanut butter, lemon juice, soy sauce, red curry paste, coconut milk, green peas, roasted peanuts and cilantro.

    Cioppino -
    Made with onions, fennel, garlic, anchovy filets, tomatoes, dry white wine, fish stock, white fish, shrimp, crabmeat, red bell pepper, chile pepper and optionally topped with Easy Rouille made from mayonnaise, garlic, olive oil, lemon juice and hot paprika.

    Beef and Barley with Rosemary and Orange -
    Includes mushrooms, onions, celery, carrots garlic, orange zest and dry red wine. Can be topped with Persillade of parsley, garlic and balsamic vinegar.

    Chili con Carne -
    Make with flour, olive oil, onions, garlic, oregano, cinnamon stick, cumin, beer, kidney beans, ancho chili powder, chipotle pepper in adobo sauce, poblano chiles, cilantro, sour cream, red onion and roasted red pepper strips.

    Barley and Wild Rice Pilaf -
    Calls for onion, garlic, rosemary leaves, tomatoes, vegetable stock and toasted pine nuts.

    Tamale Pie with Chili Millet Crust -
    Make with onions, olive oil, celery, garlic, oregano, cumin, black or pinto beans, tomatoes, corn kernels, green bell pepper and jalapeno or chipotle pepper.
    May be topped with millet, water, black pepper, Monterrey Jack cheese and chopped green chiles.

    Review by Marty Martindale, 2006, Largo FL

    5-0 out of 5 stars Healthy and Delicious!, September 21, 2008
    If you read some of the reviews on this site you'd think that the author has you going to exotic and bizarre grocery stores and spending hours preparing these dishes. Its simply untrue. If you're looking for a cookbook that has you open 5 different cans of salty foods and throw em all together for some mushy and unrecognizable (yet fast!) food product then don't buy this one. This one outlines how you can create wonderful, filling, nutritious meals for your whole family. Yep, you are required to chop up fresh fruits and veggies and add in whole grains and beans but isn't this what we should be adding to our meals anyway? I've tried probably half of the recipes in this cookbook and I have enjoyed them all. They freeze wonderfully so you can place them in individual portion sized containers to bring for lunch. This is nutritious and thrifty. She uses almost no processed foods in her recipes (except broths but you can make those yourself) which I appreciate as we try to avoid those foods. I highly recommend this cookbook as her approach to "healthy" food is moderate and logical. BTW, I live in a fairly small area and have been able to find all ingredients needed at my local generic grocery store.

    2-0 out of 5 stars Not for a beginner or if you want easy recipes, January 9, 2007
    Unfortunately I have to agree with "too difficult"s review.
    This book has wonderful recipes but they are more complicated than if you tried to cook them the standard way using a regular cookbook. This works for people who actually get home from work before 7pm or have time to prep for cooking. Could be a good weekend cookbook.
    Really it seems some of these things could be adjusted to the modern working person's lifestyle, it would be better if the cook book gave you alternatives to "browning seeds and grinding them"(!) Healthy cooking doesn't really require all that. But I plan to substitue here and there through out the book........ If I keep it.
    On the plus side: Lovely pictures.

    5-0 out of 5 stars Inspiring and useful book for cooks of all levels -- and time constraints, April 7, 2008
    I think this is an absolutely wonderful book. It makes it possible even for someone like me -- with little cooking experience, even less time, and to boot, a kitchen that is in the middle of a serious renovation -- to prepare delicious and very healthy foods. The food is incredible, the instructions are clear, and the accompanying information is very useful. I can't say enough good things about it. In addition to being healthy, each recipe is unique and subtle, yielding a dish that makes my short time in the kitchen very rewarding. The book is organized well with a layout and pictures that invites browsing through the recipes.

    Most of my previous health food endeavors have been limited, primarily, to low-calorie foods. This book takes healthy eating to a different dimension by considering vitamins, ratios of meats to vegetables, and nutritional variety. I've enjoyed reading the information paired with each recipe as much as I've enjoyed the food itself. And that's saying something -- I've prepared perhaps one-third of these recipes, and all have been winners. It includes recipes using a wide variety of ingredients, many of which I would never have tried nor known how to cook without using this book. For me, it's perfect -- this is the kind of food I want to eat, but learning the techniques and cooking it via means other than the slow cooker is not something I have time to do, unfortunately.

    My time and budget constraints have meant cutting a few corners prescribed by the recipes, but the recipes have turned out very well for me. The book includes instructions and measurements for grinding your own spices, as well as introductions to exotic and otherwise intimidating (to me) specialty food items that require going beyond the fare at, say, Kroger grocery stores. I don't grind my own spices -- I buy them in bulk to save money, and for these recipes do my best estimations based on guidelines in the beginning of the book and my own tastes. I also try to substitute some of the more expensive food items. (Many recipes call for nothing beyond the ordinary, and the ones that do usually only have an ingredient or two that exceeds my normal food budget.) The recipes are still FABULOUS.

    Another aspect of the book that many here have noted is that the cookbook author includes, in each recipe, instructions for "softening" vegetables and browning meats on the stove before putting in the pot. This makes a huge difference in terms of taste. And I must also say that of the other slow cooker cookbooks I own, most say in the introduction that doing this is a good idea, but they don't include it in their recipes. Given that, this cookbook isn't significantly more complicated in its instructions than most others on the market.

    I will soon wrap up this long review... but I do encourage anyone interested in a relatively easy way of cooking healthy, truly unique food to seriously consider this book. The results of each recipe are undeniably wonderful, and I believe the ingredients and methods are adaptable to a wide range of cooking abilities and budgets.

    5-0 out of 5 stars Delicious, healthy food for working families, October 23, 2007
    This cookbook asks you to brown the meat and veggies ahead of time. This makes a tremendous difference in the taste. No gray, mushy meat here. I do the prep work the evening before (usually less than a 1/2 hour) then set it to cook in the morning. OK, yes, I do put it in the 'frig over night. I find I prefer to cut the time by one to two hours from the one Ms. Findlayson recommends.

    I also like the nutrition information provided for each recipe.

    My college bound son asked for this cookbook and a crockpot of his own. That's as high praise as I know of.

    5-0 out of 5 stars Wonderful Cookbook, March 16, 2007
    If you don't mind some prep time, this is an amazing cookbook. The author really did a great job with guidance on so many levels - how to prepare, when you can prepare parts of the recipe ahead (and how), what the nutritional values are, etc. I haven't had a single recipe come out poorly, and I am no cook.

    4-0 out of 5 stars Coolest Cookbook Ever, September 10, 2006
    I've gone through enough cookbooks to confidently say that this book is the best presentation, and tidbits of information about health benefits, nice pictures of select recipies, and yummy, original, simple recipies for your slow cooker. I came back to this site to see if there would be other cookbooks by this publisher. I don't give it five stars, only cause I have to do all the cooking and am bitter.

    5-0 out of 5 stars Wonderful!, November 15, 2008
    I normally cook and cook a lot every single day!
    This slow cooker is my first one.
    On the contrary of what the recipes advise, I throw everything in the pot and forget it. Nothing prepared ahead as suggested or whatever.
    The result? Delicious.
    Take my word, don't bother, make your life easy. Collect everything you have and that's it. If the peppers are missing, too bad if they are not essential of course. You do not have fennel but have fennel seeds, that will be it.
    It is creative, simple and easy if you want it to be that way :)
    And a tip, you've put too much water? Simple: take the cover off...
    Claude ... Read more

    19. Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Healthy Vegetarian & Vegan Cooking
    by Cooking Light Magazine
    list price: $29.95 -- our price: $19.77
    (price subject to change: see help)
    Isbn: 0848733665
    Publisher: Oxmoor House
    Sales Rank: 3104
    Average Customer Review: 4.0 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    Cooking Light Way to Cook Vegetarian is a celebration of all the plant world has to offer-from colorful fruits and vegetables bursting with nutrients to hearty grains and proteinpacked beans and tofu. Even if you only occasionally go meat-free, this book has plenty to offer. It's filled with more than 700 images showing you exactly how to prepare over 150 delicious dishes as well as hundreds of cooking tips and nutrition information about the joys and flavors of vegetarian cuisine.

    Vegetarian cuisine offers a healthy way of eating that can certainly meet all of your nutritional needs-the key is to eat a variety of foods so your nutrient bases are covered. Inside, Cooking Light shares healthy eating principles for a well-rounded vegetarian diet.

    It also offers a world of flavor. Cultures around the globe have long been preparing delicious vegetarian meals, and you'll find a sampling of those international flavors in this book-from Egyptian koshari and Turkish carrots and lentils to Japanese tempura tofu and vegetables and Malaysian-style noodles. This book is filled with recipes and techniques to help you prepare and savor meat-free meals.
    ... Read more


    5-0 out of 5 stars Incomplete information in several recipies, November 29, 2010
    In the recipe for Polenta with Spinach, Black Beans and Goat Cheese, the instructions call for boiling the polenta for 3 minutes, but the fact that the ingredient list does not specify "instant" polenta would leave the novice cook with raw polenta if they purchased regular polenta which takes 20 to 30 minutes to cook.
    I tried the recipe for corn dumplings made with masa harina. The recipe calls for a 3 minute cooking time. They were still raw inside after 15 minutes.
    In the recipe for Baked Falafel Sandwiches with Yogurt-Tahini Sauce, under falafel ingredients is listed:
    2(15.5-ounce)cans chickpeas(garbanzo beans)rinsed and drained
    3 cups cooked chickpeas(garbanzo beans)
    After these inconsistancies, I lost trust in this book. Too bad, because it is a beautifully laid-out book.

    5-0 out of 5 stars Great cookbook!, December 7, 2010
    I got this book about a month ago and was so excited to try the recipes! (I had previously purchased Cooking Light's Best Chicken Recipes Cookbook and loved it - but now I dont eat chicken :/) So far I have made the Szechwan Tofu with Peanuts (so yummy), the Tofu Fried Rice (very good, though I added mushrooms to make it more interesting), and the sushi (very tasty). I planned to make the tomato roasted pepper and corn soup, until I realized it requires grilling and its below freezing outside right now.

    The book is set up really nice too. First off, it is diet conscience (so many vegetarians are so fat -jk - most of the ones I know need to eat more if anything) so it doesnt just insert cheese to make up for the lack of meat. And it certainly isnt full of recipes for what other people would consider side dishes, personally I find food so much more exciting now that I am not relying on the meat in my meal to satisfy me. It is also nice that the intro talks about what you need in your diet and how to get it elsewhere as a vegetarian or vegan. Also, each recipe calls out why certain things were included and how you benefit from them as a non-meat eater.

    Overall I think the recipes are great - and I am very excited to try more of them!

    5-0 out of 5 stars Excellent!, November 30, 2010
    This is a lovely laid out cookbook and has great step by step directions with photos on some of the dishes. I like that all the main meals are listed as such if they have over 9 grams of protein. I have made quite a few dishes and they have been delicious. If you are tired of racking your brain about what to have for dinner or to serve for a vegetarian guest then this is a great resource. I definitely trust this cookbook and love the Cooking Light team.

    4-0 out of 5 stars Great eay to follow book, December 14, 2010
    I like my cook books to have (a) lots of pictures and (b) to be easy to follow. This has both. ... Read more

    20. The Paleo Solution: The Original Human Diet
    by Robb Wolf
    Kindle Edition
    list price: $9.98
    Asin: B00466H5MU
    Publisher: Victory Belt Publishing
    Sales Rank: 615
    Average Customer Review: 4.8 out of 5 stars
    US | Canada | United Kingdom | Germany | France | Japan

    Editorial Review

    "I am a firm believer in The Paleo Solution. I maintain a hectic schedule that starts early and finishes late. Filming a television series, maintaining my fitness, and being a mom can be harrowing some days. Since adopting a Paleo way of eating I look and feel better, and I know that I am setting a good example for my daughter."—Eva La Rue, star of 'CSI: Miami'

    "I have watched as The Paleo Solution healed people after medical professionals had given up. Whether you are an athlete, or simply uninterested in becoming a health care statistic—there are no more excuses! Now you will finally look, feel, and perform as well as your genes will allow. Robb Wolf changed my life, and he is about to change yours too."—Kyle Maynard, author of No Excuses and 2004 ESPY Award winner

    "Robb Wolf and The Paleo Solution have changed the way I look at diet and nutrition. He has helped me understand just how critical diet and sleep can be to your overall health and life."—Forrest Griffin, former UFC Light Heavyweight Champion and author of the bestselling Got Fight?

    "They say the worth of a book is to be measured by what you can carry away from it. The Paleo SolutionÆs value is far reaching for the knowledge that it offers. Robb has taken a unique approach to health and lifestyle that will help countless people."—John Welbourn, 10-Year NFL Veteran

    Do you want to lose fat and stay young, all while avoiding cancer, diabetes, heart disease, Parkinson's, Alzheimer's and a host of other illnesses? The Paleo Solution incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. Written by Robb Wolf, a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With Robb's unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better.
    ... Read more


    5-0 out of 5 stars READ THIS BOOK!!!!, October 29, 2010
    About five months ago, I started doing CrossFit (an exercise program/gym). The coach explained the Paleo diet model and suggested this book. It took me almost five months before I read it, but prior to reading I had pretty much adopted a Paleo diet, which completely changed my life. I mean, really changed my whole experience. I used to be a vegan (six years ago for four years), but then my hair started thinning and that was the end of that, so I started incorporating fish and eggs, and a little dairy. But I was still almost always hungry, and it seemed no matter what exercise I did, or how much, it wasn't ever really getting me to where I wanted to be, even though I thought I was eating super healthy. I also drank a lot of wine, which interfered with my sleeping. All in all my digestion wasn't so good. I felt my health slowly and steadily declining. So, long story short, when I started CrossFit I decided to give this Paleo diet a try. Amazing results! Never felt better, my blood sugar is even and steady all day long, and my sleep is restorative not something to "get through"; not to mention, my body is rockin'! I don't crave sugar, which is a miracle, and I hardly drink anymore. Why? Because I feel so good, I have no desire to mess that up. Me, a wino, yes, giving up wine. For once in my life, I'm lean, I'm stronger than I've ever been, and I feel certain solidity to my being. I never thought it possible. So then I bought Paleo Solution, because I'm thinking, "I gotta learn why this diet works so well. What's up with this Paleo stuff? I want to tell the world about it!" I was skeptical about the read, despite my great results in trying out this lifestyle. Books on diet and health can sometimes be boring, daunting, and uninspiring. Right? How many books have you bought, hoping to find the thing you were looking for, only to quit reading it half way through? Robb Wolf has assembled an incredible amount of information into one book, and he's presented it in a simple way. He's also got a great voice -- a great sense of humor -- and it feels like he's talking directly to you. I liked this. It felt personable and it was engaging. Plus, I was understanding all this scientific information, (and I'm not scientifically oriented at all), which when all put together into the bigger picture was like "WHOA!". (It was more like a holy you know what). So here's the skinny: If you are suffering from diabetes, a heart condition, high blood pressure, an auto-immune disease, indigestion, cancer, a sugar or alcohol addiction, or pretty much any illness; or, you are an athlete seeking greater performance, or you're wanting to loose weight and look and feel fabulous and incredible, then you MUST read this book! It's quick, it's easy, informative, it's entertaining, and it will change your life like it did mine. That is, if you're willing to give it a try. And for those of you who are vegetarian, or concerned about industrialized farming and general slaughtering practices, I suggest you check out eatwild on the internet to find out where you can get grass-fed animal directly from sustainable farms in your local area. READ THIS BOOK, for your health, and for the health of your family. Thank you, Robb Wolf!

    5-0 out of 5 stars Wolf's teachings in the Paleo Solution changed my life, September 14, 2010
    Let me begin by saying that I have always been a healthy person--or at least that is what I thought. Since I was fourteen, I went to the gym almost every day and ate foods that I thought were good for me. Around the age of thirty I got super busy. Although I still worked out and ate foods that I had been told were healthy, I didn't sleep as much, stressed a whole lot more, and things began to go down hill. I developed a fairly good-sized tire around my midsection. The color of my skin was a little off. And, most importantly, I no longer felt super healthy. I tried everything I could thing of, which basically boiled down to eating less of the foods I had been told were healthy. I ate a ton of lean meats, and I combined them with a ton of carbs in the form of rice. I cut out every ounce of fat I possible could. And guess what? I started to feel (and look) even worse. In an attempt to correct the situation, I began working out even harder. Although I got stronger and gained more muscle, I still had that tire of fat around the midsection and had very little energy on most days. Was I just getting old? Were the good old days of being fit and healthy gone for good?

    A friend of mine had been following Robb's teachings for some time, and he turned me on to the diet. As with most people who learned "nutrition" in college, I was highly resistant. I mean, why would they be teaching us the wrong nutrition in college. The professors seemed pretty smart, and I doubted that they had the goal of trying to kill me. But I was failing with the traditional way of thought, and so I decided it to give the thirty days. My friend told me that Robb preached the "give me 30 days" philosophy, and so that is what I decided to give this new and strange diet, which I still doubted would ever work. Well, thirty days later I had dropped TWENTY SIX POUNDS. Am I joking about that number--absolutely not. A part of it had to do with the fact that I was working out a whole lot more--but the only reason I could work out more is because I was feeling so GOOD. How good? Well, to be quite honest, I was feeling like I did back when I was eighteen (well, maybe not eighteen, but twenty one for sure.)

    Now a year and a half later, I feel better than ever. That twenty six pounds of weight loss not only did not come back on, but it turned into thirty pounds of weight less (and yes, I needed to drop thirty pounds.) Just like Wolf's slogan, I LOOK, FEEL, AND PERFORM better than I ever thought imaginable. For someone who has always prided himself on being fit, healthy, and happy, I can honestly say I owe Wolf the world. His teachings have convinced me that getting older does not mean getting fatter, sicker, and less happy. Will you be eighteen for the rest of your life if you take Wolf's 30-day challenge and then adopt a Paleo lifestyle--no, probably not. But you most certainly won't be 40 or 50 or 60. You will look younger than you are, feel younger than you are, and be happy in your skin. Honestly, I don't see how you can put a price tag on that.

    What about the sacrifices? This is the big one, right. Well, I have been on diets before, and this is not a diet. It is a lifestyle. And when you get that "diet" word out of your head, restricting certain foods becomes a lot less challenging. Trust me when I tell you that I was a guy who LOVED my bread and wheat beer. But you must also trust me when I tell you that I do not miss these delicious products in the slightest. . .Wolf's lifestyle plan puts you in much better contact with your body, and when you acquire that mindset, things that make your body feel, perform, and look better begin to taste better. Foods I used to despise now taste wonderful. And the foods that I once could not have lived without (bread, rice, pasta) are now the farthest thing from my mind. I've talked with other people on the Paleo diet, and many of them have told me that when they cheat, they can feel the negative effects immediately. Personally, I think I may have cheated on the diet twice in a over a year. Is it because I am super strong willed. Absolutely not. When it comes to will power, I don't think I have that much of it. The reason that I haven't cheated is because I simply don't want to cheat. When I smell the foods I once loved, I no longer have the urge to consume them. Did this take fun out of my life? Did this destroy the thrill of eating and socializing over a tasty meal? Actually, the opposite has happened. I actually enjoy eating a whole lot more because it makes me feel powerful, just like food should. It makes me feel strong, both mentally and physically. And despite what some people will believe, eating healthy does not destroy your social life. All it may do is add some interesting conversations into the mix.

    In conclusion, try the Paleo Solution. it works. It works well. And it will change your life in ways you can not imagine. I know change is scary for a lot of people (it was for me), but when the changes you make break the barriers of what you thought life could be, you won't regret it!

    4-0 out of 5 stars Good but some things to fix for the second edition ..., October 21, 2010
    I've read this book, Mark Sisson's Primal Blueprint, and Cordain's Paleo Diet recently. Wolf's book was a good and accessible explanation of his overall approach, without the diet-book-y style of Cordain's effort.

    With the growing popularity of paleo eating lately, I would have liked to see more discussion of some of the controversial issues within the field, such as "cheat meals" or the use of salt (Cordain is strongly anti-salt but Wolf's recipes often include it). Explaining how the Paleo Solution's prescriptions differ from those of others would strengthen the book.

    I also would have liked to see an index. Not having an index is especially a problem if you're looking for a recipe. (I also would have run the entire meal plan, followed by all the recipes. When the meal plan calls for a recipe, just give the page number for the recipe.)

    Finally, there are a couple of references to a "Gear List," which doesn't seem to appear as such anywhere in the book. The last section on resources seems to cover what the "Gear List" should have covered, but could have been more conveniently organized.

    5-0 out of 5 stars Unbelievable, October 26, 2010
    Been following this devoutly for one month now and have never felt better. Waking up each morning with a renewed fervour, an abundance of energy and optimism I've never possessed (well not since I was a child!). Can't recommend enough.

    5-0 out of 5 stars I feel great!!!!!, September 27, 2010
    I have been on this for 12 days and my energy level is through the roof. I have not had this kind of energy since my twenties, and I am 53. Dropped 6 pounds so far and I feel fantastic. Dan Adkins

    5-0 out of 5 stars Robb Wolf helped change my life!, October 3, 2010
    I always considered myself "healthy" - having been athletically active and with reasonably good blood-work and body weight markers all my life. But after I turned 30 years old 6 months ago, with 9 years of highly stressful desk-jockey jobs behind me; I realized I had slowly accumulated a number of afflictions that could be considered part of normal "aging":
    - joint pain & arthritis (in my knee)
    - hair loss
    - muscle & strength loss
    - slow build-up of spare-tire around my mid-section
    - allergies (to something new every few years)
    - canker sores
    - disrupted sleep
    - chronic tiredness, leading to increased caffeine consumption
    - a growing sweet tooth
    - gum pain

    After doing some basic research on arthritis, I came across the concept of the ancestral diet, primarily through the internet. However, having trained with a scientific background, I was highly skeptical of many of the stunning claims despite all the testimonials.

    Of all the different recognized experts in the arena, it was Robb Wolf's scientific explanations (through his website and his podcast) given freely (with no hidden financial agenda or sketchy corporate relationships) that convinced me to give the ancestral diet a try.

    I have since never looked back.. all the above afflictions disappeared in a few months, and I now am healthier, fitter, stronger, leaner, sharper and more pain-free than I have been in 15 years.

    I owe Robb and his compatriots in the field a huge debt.

    However, I have struggled to explain the concepts to others. This is why I am excited about Robb's book!

    The Paleo Solution brings the right amount of scientific background, complete with associated reference material, while maintaining a conversational, engaging tone. It covers all the right bases of a hugely complex subject (the key apocalyptic "horsemen" of the Standard American Diet) from the perspectives of anthropology (ancestral history), biochemistry, nutrition and actual clinical practice. It scares the reader, while at the same time providing the right solutions and motivation, with enough hope and optimism.

    If asked to bring someone up to speed on the concept of the ancestral diet, I would absolutely recommend this book as the perfect start!!

    If you've ever been confused by "expert" dietary recommendations (This food is poison! No it's actually good for you! All fat is bad except fat is good from fish or avocados! Have whole grains! Don't have eggs! Have eggs! You need vitamins! Vitamins don't work! etc etc bla bla) and wanted EVERYTHING to just make sense for once - read this book. Even if it's just from a robust scientific perspective, and you don't enact the actual diet, you'll never look back.

    3-0 out of 5 stars Not enough!, October 10, 2010
    What I like about this book:

    1. It explains in a scientific way how the Paleo Diet works from the nutritional point of view.
    2. The book is written "with an attitude" and is fun to read.
    3. The author is passionate about his ideas and this rubs off on the reader getting the reader excited, fired up, and motivated

    What I don't like about this book:

    1. Paleo Diet is nothig new. Loren Cordain published a book of the same title some 8 years ago. If you happened to have read it or anything written by Mark Sisson, then you might as well skip reading this one. There is nothing new in this book. In fact jn my opinion The Primal Blueprint is a better read.
    2. The author doesn't go beyond the basics, the book is very general in nature and lacks in specific how-to's
    3. I am very uneasy about some of the most popular reviews of this book that seem to be "doctored". One reviewer goes on and on about how this book changed his life, only two days after the book has been published (!!!???)
    4. Most importantly, this is yet another diet. We need to understand that unless we change our focus we will never fix the obesity problem. It is not only about what and how we eat, but mainly about living a healthy lifestyle that is in total agreement with nature. Read " Live 150 -- The Body Maintenance Handbook " to properly understand the problem and how to deal with it.

    5-0 out of 5 stars As good as it gets, September 20, 2010
    I'll be honest, I've been a fan of Robb's work for a while so I'm somewhat biased but even considering this I was impressed. He lays out not only why a change in diet, and more importantly lifestyle, is scientifically validated but it also gives you a jumping-off point in a 30 day, meal by meal guide. It doesn't get easier than this folks. Buy it. Now.

    5-0 out of 5 stars Excellent, September 17, 2010
    I definitely didn't expect it to be this enjoyable! Loved all the humor and the geeked-out info as well.

    The information is very concise - with a lot covered in few pages. As someone who already follows a paleo life style, I know it works but wasn't very clear on all the reasoning behind the results. Robb pretty much cleared up every question I could have asked plus I have lots of new recipes to try!

    4-0 out of 5 stars It Just Plain Works, September 20, 2010
    I've been studying carb restriction diets for over 15 years. I've read the Paleo Diet, multiple Zone Diet books, much of the Eades' work, Dr. Atkin's books, read and re-read Gary Taubes' "Good Calories Bad Calories," hundreds of studies, and digested blog posts and podcasts while doing a fair amount of writing and coaching on the topic ([...]). Robb's work is a mixture of the rants of a guy who's too smart for his own good, a clinician who's been tested by working with real clients for over ten years, and a serious competitor in a variety of physical arenas. I know of other approaches that will work, but don't know of any single source with a more dense store of knowledge or a more accessible plan for health, fitness and competitive performance. I by no means agree with all of Robb's editorial temper tantrums outside of this book, but I've competed against him, listened to every podcast, and read most of his entire blog before reading this book. If you want a book that cuts to the chase giving you the yellow brick road for health, performance, longevity and with a detour around the diseases of the West, this is your book. I've been looking for a book that does not cheat on the science, is not too hard to read, and therefore makes the truly common sense of the paleolithic diet accessible to everyone with an IQ of room temperature or better - Robb, thanks for writing that book. ... Read more

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