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Cooking | - 36 items found in your search |
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Atkins, Robert Dr. Atkins' New Diet Cookbook
M. Evans and Company, Inc. November 25, 1995 087131794X / 9780871317940 Paperback
From the Publisher&newline;This book contains 250 of the most asked for recipes at the Atkins Center.&newline;&newline;Publishers Weekly&newline;In 1972, Atkins became a household name with his bestselling book, The Diet Revolution . In it, he claimed that to induce rapid weight loss one need only follow a high-fat, low-carbohydrate diet--carbs were the culprit in keeping people overweight. Twenty years later, he published Dr. Atkins' New Diet Revolution , continuing to maintain that weight gain had little to do with fat intake--a controversial conviction. His latest work is a cookbook designed as a companion to the 1992 volume, and promising to provide the most ``mouth-watering meals for the most effective diet ever devised.'' In case readers are unfamiliar with his weight-loss program, Atkins describes its four stages and offers a selection of sample menus. Recipes range from the simple (hard-boiled eggs) to appetizers, salads, meats and poultry. No-holds-barred desserts call for heavy cream, eggs, sour cream and butter; despite Atkins's claims, his is not always light cooking. In the end, it's the desserts that illustrate the absurdities of the Atkins program: a recipe for cheesecake is chock full of cream cheese, eggs and creme fraiche, yet the final ingredient is 12 packets of a sugar substitute. ``Good cuisine has always rooted itself firmly in luxurious fat,'' writes Atkins in his introduction. Really? (June)&newline;&newline;Library Journal&newline;This complement to Dr. Atkins' New Diet Revolution (LJ 7/92) presents menus along with 200 recipes. Devised by Atkins Center director Fran Gare, the recipes follow the same high-protein, high-fat, low-carbohydrate diet (including the complex carbohydrates) that Atkins proposes in his previous book. Atkins maintains that his diet controls diabetes, but the Atkins diet is contrary to information given by the American Dietetic Association and the American Diabetic Association. In the ``University of California at Berkeley Wellness Letter'' (December 1992), Dr. Sheldon Margen cautions people against following this diet, arguing that it could harm some people, especially diabetics. All cheeses are allowed freely (though they are high in fat, sodium, and cholesterol), as are all meats. Several recipes for salad dressings contain raw eggs, which could lead to salmonella food poisoning. Since the recipes in this book could be dangerous if followed, it is not recommended.-Loraine F. Sweetland, Rebok Memorial Lib., Silver Spring, Md. 4.0 Stars
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Barkie, Karen Fancy Sweet and Sugarfree
St. Martin's Press February 1985 0312281641 / 9780312281649 Paperback
Editorial Reviews&newline;Product Description&newline;Karen Barkie follows her enormously popular and successful cookbook, Sweet and Sugarfree with a new batch of recipes, even sweeter than before. The whole family can enjoy these elegant and nutritious dishes--perfect for dinner parties or any occasion. For those with dietary restrictions such as sugar sensitivity, limited cholesterol intake, or food allergies, an appendix is provided which allows recipes to be adapted to special needs. 4.5 Stars
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Belsinger, Susan The Garlic Book: A Garland of Simple, Savory, Robust Recipes
Loveland, Colo., USA Interweave Pr August 1993 0934026807 / 9780934026802 Paperback
From the Publisher&newline;Along with more than 30 mouthwatering recipes, the authors share garlic's history, lore, health benefits, growing information, and handling and storage. Winner of Rocky Mountain Book Publishers Association's Design Award in How-To Book category.&newline;&newline;Booknews&newline;Along with their favorite recipes, Belsinger and Dille share garlic's history, lore, health benefits, how-to-grow information, and expert advice on handling and storage. Annotation c. Book News, Inc., Portland, OR (booknews.com) 5.0 Stars
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Branch, Susan Heart of the Home: Notes From a Vineyard Kitchen
Boston Little, Brown and Company October 30, 1986 0316106313 / 9780316106313 Hardcover
From the Publisher&newline;With an emphasis on simple preparation and fresh foods, Susan Branch has created the perfect combination of illustration and prose and a celebration of food sure to become a classic of homespun delights. Susan Branch wrote the book completely written by hand and illustrated it with charming and beautiful color watercolors. Ribbon marker. 5.0 Stars
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Burnett, George Breadman's Healthy Bread
New York William Morrow Cookbooks November 19, 1992 0688120253 / 9780688120252 Hardcover
From the Publisher&newline;&newline;&newline;For Every Electric Bread Machine-Foolproof Recipes For Wholesome, Naturally Delicious, Healthful Breads!&newline;&newline;Until now, bread machine cookbooks have been full of recipes that used denatured flours, saturated fats, refined sugar, and artifical flavors. Now, at last, television's famous Breadman shows how you can use his ingeniously simple recipes to turn your bread machine into the source of life-giving, whole-grain breads that are sweetened without sugar, have almost no saturated fats, are low in calories-are 100 percent delcious! &newline;&newline;Here are amazing simple bread machine recipes for:&newline;Buckwheat Oat Bread&newline;Honey, Granola, and Yogurt Bread&newline;Sourdough Wheat Bread&newline;Apricot Nut Bread&newline;JalapeŅo Cornbread&newline;Whole-Wheat Pizza Dough&newline;Blueberry Lemon Bread&newline;And much, much more!&newline;&newline;You can lose weight, help lower your cholesterol, benefit from health-giving vitamins and minerals, and add essential fiber to your diet-just by eating the Breadman's scrumptious breakfast breads, hearty sandwhich loaves (topped with his special low-calorie spreads!), and phenomenal holiday and gift breads.&newline;&newline;And each recipe is given separately for large and small loaves. No matter what size machine you have, your bread will be perfect.&newline;&newline;BookList&newline;Exit the &doublequote;Juiceman&doublequote;; enter the &doublequote;Breadman,&doublequote; yet another spokesperson for a piece of not-necessarily-needed kitchen equipment. But since the former sparked a countertop revolution and interest in freshly made juices, it's only a matter of time until automatic bread bakers become the latest fashion. To his credit, former baker Burnett does understand diet and the benefits of high-fiber eating; he also includes a chart to transcribe his more than 100 recipes for the workings of other machines. Many of his edibles will be familiar: bagels, English muffins, and tea breads. 4.5 Stars
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circle, Editors of Family Family Circle Cookbook: New Tastes for New Times
New York Simon & Schuster August 15, 1992 0671735721 / 9780671735722 Hardcover
From the Publisher&newline;More than just a cookbook, this is the definitive guide to cooking in the '90s, emphasizing healthful foods, flavor and time-saving convenience. It features the best of American cooking, along with the international and ethnic tastes we love.&newline;&newline;Over 700 all-new, delicious, easy-to-prepare recipes &newline;Over 500 all-new, lavish color photographs, including how-to's &newline;Recipe flags denoting low-calorie, low-fat, low-cholesterol and low-sodium, plus complete nutritional analysis per serving &newline;Menu suggestions and serving ideas &newline;&doublequote;Quick&doublequote; tags for recipes taking 30 minutes or less &newline;Time saving makes-ahead tips &newline;&doublequote;Too Busy to Cook&doublequote; chapter and tips for enhancing delicatessen, frozen and packaged foods &newline;How to organize your kitchen &newline;Maximizing the microwave, including easy recipes and adaptions, plus tips for combining oven and microwave cooking &newline;Food primers and sidebars on buying, storing and freezing food; emergency substitutions and more! &newline;&newline;&newline;Publishers Weekly&newline;Like Family Circle magazine, this cookbook is admirable both for its consistency and for its depth of information: much is attempted, and few stones are left unturned. Nutritional data, recipes for all parts of meals, and information on microwave and quick cooking are included. Some recipes are emphatically traditional, such as ``Old-Fashioned Corn Pudding'' and New England boiled dinner, while others are more inventive--e.g., catfish and black bean stew and sauteed cucumber. Nonetheless, despite the mass of recipes and facts, the book lacks an interesting voice. It wants for idiosyncrasy. Some other cookbooks that bear an institutional imprimatur also find individuality, distinguishing themselves through the traces of their past editions or the peculiarities of their test kitchens. This one, though, attempts to be all-new and all-inclusive, and instead seems to rumble with the sounds of focus groups and editorial boards. The result: solid, uninspiring recipes and daunting amounts of ancillary information on each page. Photos not seen by PW. Literary Guild and Doubleday Book Club alternate; first serial to Family Circle. ( Sept .)&newline;&newline;Library Journal&newline;Family Circle 's ambitious new book is packed with charts and tables, cooking tips, sidebars and boxes on a wide range of topics, color photographs of cooking techniques and the finished dishes, and more than 700 recipes. The recipes are more sophisticated than one might expect, inspired by a variety of cuisines, and most use only fresh ingredients, with very few relying on convenience foods (no canned cream soups here). Nutrition information is given for each, and low-fat and low-cholesterol dishes are highlighted, as are quick recipes. The name alone ensures demand, but this is quite an impressive effort. Be aware, however, that the format is a looseleaf binder. 5.0 Stars
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Claiborne, Craig Craig Claiborne's Kitchen Primer
Vintage September 12, 1972 0394718542 / 9780394718545 Paperback
Editorial Reviews&newline;&newline;Product Description&newline;As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.&newline;&newline;Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a peach; the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled. He conducts us through every step of many splendid meals, from clear soups to elaborate desserts. The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne's Kitchen Primer an invaluable aid for both the novice and the experienced chef.&newline;&newline;From the Inside Flap&newline;As the former food and restaurant critic for The New York Times and the author of several distinguished cookbooks, Craig Claiborne has earned a reputation as the great educator of the American palate. In this classically elegant and profusely illustrated book of recipes and techniques, he imparts the kind of culinary knowledge that is essential to making any dish -- from a humble boiled egg to the most ambitious of souffles -- but that most cooks only acquire through years of trial and error.&newline;&newline;Claiborne tells us what tools and utensils make a kitchen well stocked; how to shell a shrimp or peel a peach; the whats and whys of soups and sauces, steaks and seafood, potatoes baked, whipped, and boiled. He conducts us through every step of many splendid meals, from clear soups to elaborate desserts. The fact that he does all this with the thoroughness and charm of a great teacher makes Craig Claiborne's Kitchen Primer an invaluable aid for both the novice and the experienced chef. 4.5 Stars
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Dobelis, Inge N. Reader's Digest Great Recipes for Good Health
Reader's Digest Association June 1, 1988 0895773066 / 9780895773067 Hardcover
Annotation&newline;More than 450 original recipes designed to prove that eating healthy does not have to mean denial. The recipes featured are low in calories, cholesterol and salt, but flavor is preserved through the use of herbs and spices. 138 4-color photos. 5.0 Stars
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Dyer, Ceil Wok Cookery : How to Use Your Wok Every Day to Stir-fry, Deep-fry, Steam, and Braise
Tucson, AZ HP Trade January 1, 1977 0912656751 / 9780912656755 Paperback
Annotation&newline;The #1-selling wok cookbook, with over 1.5 million copies sold, shows readers how to make the most of the wok. Create fabulous meals using quick and easy wok cookery methods, from stir-frying and deep-frying to steaming and braising. 212 easy, step-by-step recipes, plus helpful tips and menus. Full-color photographs. 5.0 Stars
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Hecker, Lee Favorite Recipes of California Winemakers
Wine Appreciation Guild December 1998 0932664032 / 9780932664037 Paperback
From the Publisher&newline;This cookbook is dedicated to a simple, well-known truth: Good food is even better with wine. More than 200 dedicated vintners and their families have contributed more than 500 time-tested recipes. 4.0 Stars
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