5 comments about Ad Hoc at Home.

1. 
   Even in Georgia, where folks know a thing or two about fried chicken, my mother's version of this Southern classic was considered exceptional. So when I taste someone else's recipe, I ask myself, "What would my mother have said about this?" I can almost hear her comment about the fried chicken in Thomas Keller's latest cookbook, ad hoc at home.
   
   "This is very good," she would have agreed. "But it doesn't taste like fried chicken."
   
   There in a nutshell is the problem with this cookbook and with many others from high-end restaurant masters who tackle everyday food. Their concoctions look great and taste fine, but the chefs try so hard to take each dish to a new level of sophistication that they lose essential hominess.
   
   Take Keller's fried chicken recipe. It sparkles in a beautiful crust with good crunch and plenty of flavor. But the meat itself doesn't taste quite right. The problem is that, before cooking, Keller recommends brining chicken pieces for 12 hours in a mixture of salt, herbs, honey and a whole lot of lemon juice. Sure, the chicken turns out good and juicy, but it also acquires an odd lemony flavor that would be more at home at a Chinese take-out than in a Georgia kitchen.
   
   Keller talks about meals from his own childhood as he introduces some of the almost-classics included here. In touting his version of chicken potpie, for example, Keller claims that he grew up eating Swanson's frozen potpies. Maybe, but he missed an important point. A potpie, whether it arrives in a Swanson's box or reaches the table fresh from a home cook's oven, needs big, meaty chunks of chicken. Shredding the chicken, as Keller suggests, simply does not work.
   
   Another case in point: beef stroganoff. Keller claims nostalgia for an all-American version of stroganoff made with Campbell's cream of mushroom soup. I've never tried that dish and eating it ranks with seeing a purple cow among things I hope never to do. If that's what you think of as beef stroganoff, though, you'll be disappointed in Keller's dish. With lots of crimini mushrooms, scads of heavy cream and crème fraiche and homemade pappardelle as the supporting cast for blocks of braised beef short rib meat in the starring role, the chef's version of this iconic dish is exceptional. But it isn't comfort food.
   
   I hasten to add that there is a lot to like in ad hoc at home. Instructions are clear and easy to follow. Nearly all ingredients can be found at local markets in season. Everything I tried from the book was, in its own way, delicious. The book brims with gorgeous graphics and lip-licking photos that plainly show what a finished dish should look like.
   
   Keller also suggests techniques and tools essential to a competent cook. Learn to braise, he urges. Learn to use salt properly. Learn to make one really good soup and learn all the different ways to cook eggs. To dress a salad uniformly, oil the bowl, not the greens. Tear croutons very slowly. Don't cut them.
   Over the last 20 years, a few celebrity chefs have written cookbooks that serve as excellent guides for home cooks seeking to produce the very best of old favorites. Larry Forgione did a fine job in the 1996 cookbook named for his New York City restaurant, An American Place. Food Network star Bobby Flay successfully freshened up American favorites in his work, Bobby Flay Cooks American.
   
   Thomas Keller is, arguably, one of the finest chefs in the United States. At his original West Coast restaurant, The French Laundry, the reservation list is so jammed that it is amazing anyone ever goes there. Per Se in New York City is equally challenging. And his three previous cookbooks, especially The French Laundry Cookbook, are well worth owning. Still, I think Keller ought to leave home cooking to others.
   
   I give ad hoc at home two stars of a possible five.



2. I've worked in restaurants and understand the concept of preparing a "staff meal" in which great ingredients plus last night's leftovers are used imaginatively to make a meal for the employees. Keller explains at one point that is the inspiration for Ad Hoc and for this cookbook, and therein lies the problem.
   
   If you have never baked or fried a chicken or brined a cut of pork, you'll find directions here. But you can find equally good and less fussy recipes in the Joy of Cooking or another more encyclopedic/basic source. Some of what's here is solid home-cooking advice, but other dishes are astonishingly high in fats. If I'm going to clog my arteries I'd rather find a more creative way to do it.
   
   Also, hidden in the recipes are a number of specialty ingredients that make it difficult to reproduce Keller's methods without a lot of advance mail-order shopping. And while some dishes can be made "ad hoc" or on the spur of the moment, others depend on advance preparation of enhancements such as pickled vegetables or spice mixes. Actually I love Keller's pickling section and that, plus the pictures, comes close to justifying the purchase of the book. But understand what you are getting, and not.



3. I have absolutely enjoyed cooking from this book. Its detailed instructions are what work for me. Its creates successful dishes that are making cooking a fun experience.



4. Ad Hoc is easily one of the best cookbooks I have read. It does what so many other books have tried to do before it, but much better. What am I referring to? Well, it makes cooking fun! The recipes it provides are absolutely delicious AND easy. It is one of the first cookbooks I have found that takes the type of cooking you would find in a 3 Michelin star restaurant, applies it to the type of food you might have eaten in your childhood, and makes it easy for anyone to make.
   
   Thomas Keller explains in the book that his idea for the restaurant started out as wanting just a temporary restaurant that would focus on a sort of "homecooking" like they usually served for their staff meals. His restaurant turned out to be an overwhelming success, and so it became a permanent fixture in his line of restaurants. Little did I know that it's also the type of cookbook I wanted. It helps you to become a better cook and teaches you about the meals you actually feel like cooking every day.
   
   I own several other excellent cookbooks, and most are either beautiful to look at, but extremely difficult for the amateur chef to replicate (The French Laundry cookbook, Alinea), or are easy to replicate, but not overly exciting to the point where you actually want to make the food. This one actually accomplishes both.
   
   In addition to the recipes you find in the book, it also discusses good equipment to have, techniques that might be beneficial, places to buy quality ingeredients, great pictures, and further recipes for staple sauces and condiments.
   
   The book is extremely thorough, well laid-out, and keeps your interest even if you want to read through it instead of just taking advantage of the recipes. The one negative aspect of the book in my mind is that the pictures, although beautiful and plentiful, don't show everything you might want to see. I love seeing the finished products before diving into a new recipe. The provided pictures in this book cover maybe cover 1/3 of the recipes. The book is already long and I can see why they would exclude many of the pictures, but on the other hand, there are several pictures that seem to have no point at all. These could have easily been replaced with more useful pictures of the food.
   
   Overall though, this is without a doubt a must-have. Whether you want something just to read through and admire, or something to guide you and help you create some excellent meals, Ad hoc will satisfy.



5. I bought this book just because of Mr. Keller's reputation. I have two of his other books (The French Laundry Cookbook and Bouchon, which while full of delicious recipes, are hard to use on a regular night. My husband and I have enjoyed several recipes, notably the buttermilk fried chicken, which has become a regular at our house. Tonight we are having the pork ribs. The best thing about this book is that the meals can be made any night with relatively easy to find ingredients. They make our evenings special. Also, for non-uber foodies, like my mother and many of my friends, the food is not too far a reach for their palates. Excellent.

5 comments about Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.

1. I was skeptical, but I had nothing to lose. I made the master recipe and stored it overnight in the refridgerator. When I returned from work the next day, I made my first loaf. WOW!!! Crispy crust, tender interior, just the way I like it. I used it last night to make a pizza and it was wonderful. This is a unique book with unique ideas.



2. Tried this recipe and found it more cumbersome, and not great results. Jim Lahey's method produced perfect results first time.



3. I try so hard to buy only healthy bread for my family but anything that has its first ingredient as "whole grain" is $3 or more per loaf! It was just easier to buy the $1 bread, especially in this economy!
   
   Then I read about Artisan Bread in Five Minutes a Day in a magazine and started researching it. Convinced it was as easy as it looked, I bought the book and started baking bread. It really IS that easy! I haven't purchased a loaf of bread from a store for over a year and my family loves it!
   
   I've shared this book with friends and family and many of them now bake their own bread too. This is so easy and it feels so good to be making healthy bread for my family! I will never go back to the unhealthy $1 bread from the super market again!



4. So far I have only made the master Boule recipe. I have to say that it is very simple to make, and the bread looks beautiful when it comes out. The taste to me was bitter and not what I expected. The second batch I made, I added 1/3 cup sugar and cut the salt by 1/3 and it was much better. Haven't tried the other recipes yet, but I hope they get better. I invested a small chunk of $$$ to buy the supplies; pizza paddle, containers, baking stone, oven thermometer...and as of right now I would not call this a good investment considering the results. I think once I find the time to *tweak* the recipes in the book I will be happier. If you are a serious baker short on time you will probably like this book. If however, you are living on a budget and trying to save the $1.50 - $3.00 price tag on Walmart bakery breads, (like me) this book is probably not for you.



5. I am new to this bread baking because I was always intimidated. This book erased all my fears. It is fantastic. I find myself going back to read in it almost daily. They make everything so easy. It is now a real joy to bake bread. Love knowing that I control what is in our bread. The real reward in the wonderful aroma filling up the house, and the incredible taste of the breads. Order your copy now, you won't regret it !

5 comments about Food Inc.: A Participant Guide: How Industrial Food is Making Us Sicker, Fatter, and Poorer-And What You Can Do About It.

1. I purchased Food, Inc. after watching an Oprah show. This is a movie every adult should see. It angered me how big business works. We should be investigating on our own, showing dismayal with their practices and proceed to take action even if it is simply buying organic food (which I am now doing). It does taste better, is certainly better for you, even if you have to pay alittle more for it. It would be a good thing to show your support for the organic growers out there that you appreciate their effort to make our food as healthy as it can be. Big business is taking over - take note. They are doing simply horrible things to animals & humans. They are making it so we are not free anymore to farm how we want, they control everything. I appreciate this movie and have shown to family & friends. It is a great movie and a real eye opener!



2. This book makes you open your eyes and ask the question,Why am i eating meat? Any kind.
   I never thought that i'd be thinking more and more about starting to become a vegan.
   I think that would be better for my health and my wallet.
   A must read.



3. 
   I bought this video so that I can pass along the message of this movie to everyone I can. It is sad and disturbing what has happened to agriculture in our country for the sake of profit. I have been sickened by the way animals are raised and slaughtered for years but this movie was an education about so much more. Living in Michigan, we see farmland vanishing all of the time and replaced with development because farming is not profitable. I am going to demand that, and support stores who acquire and sell local organic and humanely raised products. I am willing to pay more now so that hopefully they will become affordable for everyone. It is also an eye opener about so much more. There is no doubt in my mind that many diseases and conditions that are prevalent in our country today especially cancer are directed related to the content of this film.



4. The book contained a lot of useful information about the horrible and dangerous state of our food production in this country; however, I would have preferred if had it been written more in the style of Fast Food Nation or Spoiled--one author and one consistent voice rather than as a series of disjointed essays.
   
   It is informative, though...so if you want to learn more, don't hesitate to pick up a copy,



5. I ordered and watched the Food Inc. video. It was very enlightening in regard to what's happening to the food we eat and feed our children. It's time we educate ourselves and take back our land and food supply. It's up to each person to take responsibility for our health and the health of our children. I am anxious to read the guide.

5 comments about I Can't Believe It's Not Fattening!: Over 150 Ridiculously Easy Recipes for the Super Busy.

1. About a year ago, I first heard about Devin Alexander when reading a review for a "diet cookbook" by someone else. The quote was something like "anything by Devin Alexander is better than this". So, I bought the Biggest Loser cookbook, then The Most Decadent Diet Ever and Fast Food Fix. Now, I have I Can't Believe It's Not Fattening, and I am firmly convinced Devin Alexander is a genius. Her "secret" is this: food doesn't have to be plain to be healthy. Her recipes appeal to the food lover who wants to be healthier or lose weight-without compromising taste. Let's face it, most of us do not crave plain grilled chicken and steamed vegetables. All of her cookbooks are a little different: the Biggest Loser is a little more on the VERY low fat and calorie side; Fast Food Fix is geared for the fast food lover; Decadent Diet-well, I can't imagine who wouldn't love that one...unless it's someone who wants everything to be quick. I Can't Believe It's Not Fattening is specifically written to appeal to people who don't have a lot of time to cook. From that standpoint, I think she hits her mark and then some. The recipes sound fabulous, tasty, and EASY! So far, I've had the book for about 48 hours and have made the mini frittatas with herbed goat cheese, the pb&j oatmeal, breakfast fried rice, pierogies with kielbasa and sauerkraut, quick crunchy potato chips (twice) and fixed up french onion dip, and the chocolate banana boat. And worked two-twelve hour+ days. I loved every one of them. I can't claim to have tried every recipe in the book yet; I can tell you that I'm picky and demanding, and I have not yet found one of her recipes that I didn't like. Most of these recipes taste just as "decadent" as her previous recipes but with more "shortcuts"...using storebought dressings, jarred marinara, or herbs in a tube. Personally, I prefer making homemade salad dressings or my own fat free marinara, but there's no reason that these couldn't be substituted IF you don't mind the additional time. If you are looking for healthy, low fat food that will taste fabulous AND not take up too much time to cook, THIS IS THE BOOK FOR YOU!



2. I love cookbooks and trying new recipes. This book is excellent in that the recipes are all quick and relatively painless and they are healthy. I have tried several already and those have been kid-appetite friendly, tasty and truly are ridiculously easy to make.



3. My hero Devin Alexander lost 55 pounds and has kept them off over a decade. She did it by taking all her favorite foods and creating healthier versions. She has written bestselling cookbooks for the Biggest Loser and under her own name. She also has her own cooking show on cable.
   
   This book is a different format from her earlier ones. First, the drawing of Devin on the front is remarkably similar to the one for the Hungry Girl series. The pages are slick and glossy and the color pages of the recipes are gorgeous.
   
   I made a list of all my favorite foods and recipes from restaurants, food courts at all my favorite shopping malls, county fairs, takeout menus, and comfort foods. I wrote them all down and started looking for cookbooks that gave me great tasting healthy alternatives.
   
   I had totally given up on burritos - until I tried her Fully Loaded Turkey Burrito Pocket. At 300 calories and 15 minute prep time, this is one of my favorite meals.
   
   I love tuna so the Spicy Tuna Salad (with chili sauce) was a new taste buzz for me. (I usually put Chesapeake Bay Seafood seasoning on my tuna; some cracked pepper and heat it up for a few minutes.)
   
   One of my favorite snacks is the Faux French Onion Dip (made with Greek yoghurt) and the Quick and Crunchy Potato Chips (made from real potatoes).
   
   All in all Devin continues to be extremely passionate about cooking and has fun with the healthy recipes she creates.
   
   I highly recommend all of her books.



4. I got this a couple days ago and then realized I'd ordered it again. Oh, well.. it's a good book. Several things in it I want to try. Also ordered the Fast Food Fix!



5. I have all FIVE of Devin's books and I find them all to be an asset in the kitchen. I just got this one, and so far have only tried the Mexican Mac and Cheese, but it was so easy and wonderfully delicious! I can't wait to keep trying these recipes because they all look so AMAZING! I love Devin's recipes because you don't have to sacrifice flavor OR portion size. With the help of Devin's books, I have lost 130 pounds!!! THANK YOU DEVIN!!!

5 comments about Mastering the Art of French Cooking (2 Volume Set).

1. I purchased Mastering the Art of French Cooking (2 Volume set) for my daughter, and she couldn't have been happier. We had just seen the Julia/Julie movie, and she had been looking for the first book at thrift stores! I was going the buy the first volume for her at a local bookstore, but fortunately I checked Amazon and found both volumes for less than the price of one anywhere else! She and her family have been having fun cooking (and eating) their way through Julia (though not every recipe). Thank you Amazon for the best bargain yet!



2. I weent to boarders here in greeley colorado after checking amazon.com prices and they wanted $89.00 for the same thing i bought at amazon for $39.00, ffs i saved $50.00 buying from amazon.com. More and more i find the things i want are cheaper at amazon even with the shipping costs added in. I highly recomend checking prices when buying the things you want, but always check amazon, they have the things you want for the best price 9 out of 10 times, based on my personal experience.
   by Julia Child Mastering The Art of French Cooking, Volume One (1) (Vol 1) 40 Anv Rei edition



3. This book deserves its iconic status. Clear instructions and great writing. A definite for every kitchen



4. My wife loves the recipes, hates the lack of organization.
   This is not a reference book. Just like Julia, completely disorganized organization. You must page through to find what you are looking for. Or, do like Julie in the movie, start at page one and work your way through an adventure. The recipes are legendary.



5. After seeing the movie Julie and Julia with myrell streep as childs my wife had to have the 2 volume set on mastering the art of french cooking, and the very first selection my wife made was outstanding. it was of course the same as the one featured in the film "beef bourgouyne" I loved it and we both look forward to many more delectable dishes My wife requested that she wanted the set and I did so at amazon.com

5 comments about The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.

1. I purchased this book as a gift for my 17 year old daughter. She has been following the Pioneer Woman blog for some time, so she was very excited to see that a cookbook was published.
   
   When this book arrived, my husband and I stood there and looked at it for a long time. That is just how beautifully done this book is...it makes you want to flip through it and read it! The stories and photographs really add character to the book - making it more than just a cookbook.
   
   As for the recipes? They are awesome! However, these are not recipes that you would want to prepare if you are on a diet. They are good, old-fashioned, hearty foods like people would eat in the old days!! My daughter has only had this book for a couple of weeks and already she has made several recipes from it. My absolute favorite is the chocolate sheet cake. Chocolate sheet cake may not sound very intriguing, but trust me - this cake is good!



2. The Pioneer Woman Cooks and the author's website show what an extremely talented woman Ree is. Her photography, her writing, and her delicious recipes all attest to this. It's hard to imagine anyone being disappointed with this cookbook because all of Ree's talents are showcased in the book.
   
   Ree's blog was the top blog in 2009 and also won awards in prior years. The fact that she shares her life with her readers in a very personal and humorous way, not to mention her wonderful recipes, made me a number one fan of her blog and also of The Pioneer Woman Cooks. I live in a small city in upstate NY and it's fascinating to me to see the differences in our lives, and at the same time, the similarities.



3. After reviewing Ree's blog I thought why not pick up the book ... it was a great deal at Amazon, so ... I had nothing to lose. Not only are the pictures wonderful, but the book is filled with wonderful stories. You can't beat the recipes. Simple, yet delicious!! I have recommended this book to numerous friends ...



4. This is a great cookbook to add to your everyday use. The recipes are so easy to follow and I love her stories. I haven't made anything that wasn't great! She uses everyday ingredients for the most part! Check out her website too, she is a great cook!



5. If you are on a diet....probably not the cookbook for you. If you like to eat real hearty food, then you'll love the recipes as they will not disappoint. Experienced chef or novice chef can make these recipes as they have step by step photo directions. And, you'll find yourself reading the book (yes, reading a cookbook cover to cover) and thoroughly entertained by Ree and her stories that are thrown in between and with the recipes.

5 comments about Mastering the Art of French Cooking, Vol. 1.

1. I paid for volume one, but got both volumes for 20ish bucks. It was an amazing deal.



2. I have enjoyed trying some of the recipes from this book.
   The book is important enjoyable on more than one level. I came to this cookbook by way of reading the recent autobiography by Julia Child, "My Life in France" which I high recommend. One of the goals of this cookbook was to preserve an important part of French culture.



3. Bought this for my wife. She loves it, and I love the result. Very detailed. Not a lot of pictures like newer books have, but a must have for any cook.



4. Read this cookbook like a novel - take your time and read through recipes before you start executing on them. Relax and enjoy the cooking process - the end product is worth the wait!



5. Book arrived within a reasonable amount of time and was in great condition. Good price too!

No comments about Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet.

5 comments about Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories.

1. My husband and I have followed the career of Rocco DiSpirito, and it is impressive. Though perhaps best known as a celebrity chef, his training and experience indicate that he is so much more than just that. Flavors, published in 2003, presented innovative and creative recipes, identifying and combining sour, salty, sweet, and bitter ingredients. The recipes in this new book, Now Eat This, are again creative and innovative. We tested recipes as they became available through his appearances on the network early morning shows. His fettuccine alfredo was divine and clinched it in terms of getting a copy of Now Eat This! Now that we have it and are giving the recipes a go, I can already say that DiSpirito has really taken favorites to the next level--healthy, delicious, and delightfully easy so that my husband can take a turn! One recommendation: Don't compare these innovative recipes to old favorites laden with butter and cream. Instead, savor Rocco's flavor combinations. You won't be disappointed!



2. 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 Béarnaise 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 Appétit!



3. 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.



4. 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. OK, I have only made the brownies so far....they look nothing like the picture in the book and taste like bean paste. Considering they are made of bean paste, I guess that is not too surprising. Funny that the picture shows the brownies cooked in a metal rectangular pan, while the recipe calls for a square glass dish.
   
   I have also noticed that many of the glowing reviews of this book are written by people with only one review - always makes me wonder if they are real.
   
   Anyway, I am hoping that other recipes are better, but I am not too optimistic.

5 comments about The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.

1. I read about Alicia's book in an issue of Veg Times, I believe and she had me at Vegan Rice Krispy Treats. This book is filled with lots of information, fun little stories, and great recipes. The photos are beautiful too. I feel like I'm a friend in Alicia's own home, the way this book is all laid out. It's very homey and comfortable and I can't wait to cook my way through this. The ingredients are attainable and the recipes are familiar. I see myself buying this book as a gift for my veg*n friends and family, old and new alike.



2. I've liked Alicia for a long time because of her obvious love for animals. In fact, I've often thought that Alicia and I could be BFFs if time and geography were different. But, I'm pretty frank with my IRL BFF so I will be frank with you too, Alicia.
   
   This book... I wanted to like this book. I really did. I pined for it for a long time until I finally bit the bullet and bought it, sure I would just be enamoured with it. I was sure that it would be the answer to all my food-related prayers.
   
   Yeah... not so much.
   
   I'm glad I have it; I'm glad I read it. There are a few good tips scattered here, yonder and there in it. A couple of good recipes too. As a result of reading about "daikon" in your book, I have it growing in my garden now. So, some positives there.
   
   But, all in all, this diet is not for the average joe (or jane). What all do you limit in this book? A LOT! Tomatoes, potatoes, soy milk, bread, this list goes on. Basically, you eat greens. A lot of them. I love greens but I love them alongside a nice, juicy, heirloom tomato! And I don't want greens for each and every meal.
   
   Now, I realize that there are many kinds of greens and many ways to "shake this up" but I live in a small town and there aren't that many kinds of greens here. Besides, I don't have the time to go out in search of a hundred different kinds of greens just so I'll have something to eat.
   
   Really.
   
   I kind of got the feeling that Alicia was a bit disapproving if you didn't go all out "superhero". That is her ideal, of course. But, that is pretty darn unrealistic for a lot of us. Or, at least it is for me.
   
   And, my last point and perhaps the biggest turn-off for me in this book... Alicia has her DOGS on a vegan diet. It says it right there in the book. This to me is taking it a bit far. I don't want to eat meat but I know that my dogs and cats are instinctually programmed to eat meat. That is how their bodies and digestive systems are made. To deny them their instinct is just wrong, in my opinion.
   
   All in all, I was disappointed. I wanted to love this book and looked so forward to it but... nah, it was a letdown.
   
   Sorry, Alicia... I do still love you though.



3. I have loved every second of reading this book, I cannot put it down. It is soooo accurate and she is such a supportive mentor! I am a super green person, all her eco tips are really sound, and I come from a country where we eat a ton of grass fed beef every day but after watching Food Inc. and the Future of Foods, eating meats is the last thing on my mind! So I did my research and found this wonderful tool, that has given me hope, there is light and a support system should we decide to change, as a matter of fact, my whole family has decided to do it and I only wish more and more people would realize it takes very small steps to achieve big results that benefit us all!



4. Can't believe so much time is spent on tryin to convert to vegan lifestyle. I expected more recipes(naturally, they should be fat free)
   Don't spend a dime on this book, unless you want to be converted. Useless !



5. This book is well written and based on facts. The focus is primarily on the relationship your body has with the foods that you consume. I can almost hear Alicia telling me the information through the pages. It's a book for everyone no matter what their purpose in reading it.
   
   Personally I have always been the type of person who would never consider giving up meat "I love chicken too much" but after reading this book it became very easy for me to stop eating meat. I stopped in October 2009 and have never looked back.
   
   My life has improved after reading the book and by making some lifestyle changes I have lost weight, I am less frustrated and angry, my mood is ligher, and I am happier person. I am very grateful for this book.
   
   This will be a purchase you will not regret.
   
   Thanks Alicia!