5 comments about The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution.

1. I hate to admit how much I love photographs of the food in a cookbook, and how much they can influence whether a book becomes on of my classics. This book is a definite exception. The recipes are straight forward and delicious and most don't require a mile-long list of ingredients or any too outlandish ones. One of my absolute favorites is the chicken noodle soup- if you have leftover chicken it's delicious for sandwiches or made into chicken salad.
   On days that I really need a break I've been known to sit and read a section on soups or vegetables, just because it's relaxing. Because it's written as it is, I always feel competently able to prepare a recipe and look forward to spending a bit of time with good, simple food I want to share with other people.



2. I got this as a birthday gift over a year ago and have been delighted with the book ever since. While not as comprehensive as some cookbooks, the recipes that are in the book all make sense and are easy to follow. Ms Water's love of local ingredients and fresh food is clearly evident throughout. So far I've been pleased with every recipe I've tried. It's nice to know that a famous chef can write for the average cook like me, who doesn't have all day to cook or many fancy high tech kitchen appliances in my kitchen. She really does stress simple food and simple techniques and even has some basic cooking lessons at the beginning, which I hope to get to someday.



3. I love this cookbook! It has so much more than just recipes. There are ideas for what to keep in stock in your kitchen, what you can make with those ingredients and what basic tools are needed. Each section provides the basics for how to cook something, followed by a specific recipe, followed by ideas for changing that recipe. I love how much freedom for creativity there is in this book. I use it all the time!



4. It doesn't matter if you are an award winning chef or just starting to navigate your way around the kitchen, this book is a fantastic foundation for gastronomy. The recipes are delicious and easy to follow. You will find this book especially helpful if you are trying to cook from your garden/farmers market or seasonally as many of the recipes are organized by what fruits and vegetables are in season. There is also a comprehensive pantry staples list at the beginning of the book, with instructions on choosing optimal types (ie: sea salt vs iodized salt) and how to store them. Plus, there is a list of dishes (recipes in the book) to make from staples list. Everything I have made from the book has turned out beautifully and I've been able to make new dishes using Water's recipes as guidelines. The Art of Simple Food would be a helpful and enjoyable addition to any food lover or food lover to be's library.



5. I really appreciated the simplicity of this book. Alice Waters has a gift when it comes to food! The tips and techniques offered in this book are wonderful.
   
   For anyone wanting to utilize healthier choices in a back-to-basics way, you will find Alice Waters's books a real teat.

5 comments about Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue.

1. The Smoke and Spice book was in excellent shape, and delivered in a very timely manner as promised. A++++++



2. The book was an old version. I expected to get the most recent copy



3. I bought this book after we purchased a new SMOKER from SMOKIN-IT on the AMAZON SITE. The smoker is electric and was $249 on AMAZON. It is awsome
   you can check it out or look up the name on the internet and read more about the smoker.
   
   This book has lots of great recipes for smoking. Things I would have not even thought of. Sausage, Rabbit, Venison, Canadian Bacon, A ham...Lots of stuff. Spice Rubs, Pastes, Marinades.
   
   Its great to try different sauces and rubs. The book was shipped fast and I look forward to my next SMOKE. We bought this book on AMAZON.
   
   Remember your smoke is only as good as the money you spend on it!



4. I got this book as a gift for Christmas. You can't judge a book by it's cover, and that is certainly true here! Open the nice glossy cover with nice picture to find the hardest-to-read print on the cheapest paper they could find.
   
   I've said it before. Anyone can print recipes off the internet for free. When you spend your money on a book, you expect more.
   
   The book promised lots of instruction on techniques, and "whys". I just see lots of recipes. They better be outstanding to overcome the cheapness and ugliness of this book.
   
   If you like cheap and ugly, this book is for you!



5. Wonderful book for someone starting out with a smoker. Lots of tips and great recipes.

5 comments about Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!).

1. I would have loved it if i accually received my book, but i didnt and i am really upset, anything that wont fit inside a mailbox then needs to be signed for and not just left on someones porch so someone can just walk right up there and take it.



2. I would have liked to have checked out the book in person. Did not really care for any of them. Maybe I'm not skinny enough to enjoy them!



3. I've been a vegetarian for over 4 years now a friend bought me this book because she thought it was a funny title to be honest. Well, I absolutely love this cookbook!! The problem with vegan cookbooks is there are too many ingredients and too many of them are expensive!! This book uses the least amount of ingredients while still having great recipes!
   
   This is a must buy! My boyfriend, let's call him the carnivore, even loves the recipes I make using this book. Now, get off your ass and let's become skinny bitches together!



4. I have made several recipes in this cookbook, and all have been delicious! Guests have complimented the dishes and asked for the recipes. There are many good sauces included that one can make ahead and freeze for later use. You would not suspect that these are vegan recipes; they taste like the real thing!



5. Do I seriously need a recipe for Veggie Burgers that tells me to grill 4 store bought veggie patties, put them in buns and top with lettuce? Seriously? Most recipes just suggest adding mock chicken, egg substitute, or mock bacon. Come on, not only is it expensive, it's still chemical based crap that lines the pockets of big companies.
   Like other readers have pointed out, just get a good vegtarian, vegan or whole foods cookbook and you'll be way better off.
   I'm not a vegan, but I do like to make healthy vegetarian meals several times a week WITHOUT mock anything. The only recipe I liked was the Falafel. It's tasty and make from actual legumes. Go figure.

5 comments about Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule.

1. This is my favorite dessert cookbook - or wait - is it Vegan Cookies Invade Your Cookie Jar? Well, get both just to be on the safe side. I think the best way to show people how great vegan cooking can be is the bring them a cupcake with a smile. This is the secret weapon for vegan diplomacy that every animal activist should have.
   
   The golden vanilla cupcake is the most basic and yet the most versatile. I have used it with different extracts and even made a 9" layer cake with it. So good! My other favorites are the Chocolate Stout, Mucho Margarita, Coconut Lime, Brooklyn Vs. Boston Creme Pie. I love that the recipes do not use egg replacer, but use alternatives to getting fluffy cupcakes that hold together nicely.



2. I love this book, have memorized the vanilla recipe, and never get bored with the selection.



3. I've had this book for a few months now and it is absolutely amazing. I am not vegan, but I am vegetarian (and never use egg in any of my cooking). I've made several recipes from this book and all have gotten rave reviews from my carnivore friends. In fact, the tiramisu cupcake recipe recently won a bake-off.
   
   If you have any interest in making cupcakes from scratch, this is a great book. Occasionally some of the recipes call for unusual ingredients (most of which can be found at Whole Foods), but there are plenty of recipes that involve products you can find at your local grocery store.
   
   Really, its an excellent buy, especially if you love cupcakes!



4. My husband and I decided to take the vegan plunge just under a year ago, with few expectations. We were in a "recipe rut" in the pre-veg era, and becoming vegan forced us outside of our cooking comfort zone in such wonderful ways! Terry and Isa's books have been incredible in our transition. We started with the Veganomicon and then moved on to VCTOTW, Vegan Brunch, etc. Without them, I'd never know that I'm actually decent at cooking (and even enjoy it)!
   
   Having not been much of a baker prior to this book, I was a bit scared before making the first recipe, but they-as well as all of the others I've tried-turned out moist, delicious, and quite beautiful! We've made about 8 of the recipes thus far, and my favorites are the carrot cupcakes, but there are many more to try, and I can't wait to test out the rest! The tips throughout the book make it fool-proof, and since most of the ingredients that are called for should be staples in any vegan kitchen, they're generally quite inexpensive to make. I'm so grateful that these lovely ladies have turned vegan cooking into something fun and super, super delicious.



5. I've made three cupcake recipes from this book and they have all come out perfectly. The instructions are easy to follow. The icing taste great. Good book if you're just getting started with vegan baking...or any baking for that matter.

5 comments about 500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love.

1. Great book with lots of good ideas and recipes. Only problem is that you will have to shop at a health food store for some of the ingredients, but its worth it if you are doing the low carb thing. Unique low carb recipes that I haven't seen anywhere else. Even some faux baked goods like bread and muffins. So far, so good!



2. I'm new to the whole low carb thing but I enjoy the food immensely and feel great due to the changes I've made. But this book doesn't make it easy to locate the carb count for recipes, there are no photos of recipes, some ingredients are hard to find and questionable selections.
   
   The author writes about new low carb products early in the book. One such item is breakfast cereal. The author goes on to say they've never tried it but within the book is included at least one recipe that calls for the cereal. Apparently the author didn't bother to eat all foods or recipes in their own book.
   
   The author questions the safety of using soy flour but doesn't offer any info regarding the hesitation. Some articles on the internet claim soy is dangerous, info is provided only after you register for a, b and c. And another states that soy makes you gay. The info is absurd, bizarre and unsubstantiated by any credible organization. The fact that Soy's been used since before the written language, I'll stick with it until I get warnings from legitimate credible organizations.
   
   But the author does suggest using soy powder instead found at various health food stores. Soy powder (many supposed health powders) are not regulated by the FDA and certain brands have been recalled and or warned by the FDA for including other ingredient that have been scientifically identified as dangerous.
   
   The mentioned inconsistencies and others are why I won't be purchasing any more of this author's books. I'd prefer to use as much fresh local foods as possible and not run out to purchase ingredients because they are the latest buzz word on the internet. I was expecting a cook book not someone's unconfirmed interpretation of health foods.
   
   I'll stick with "Stella" books (cookies, cakes, faux pasta, faux potato salad, great protein enriched recipes, etc and delicious).....



3. I am not entirely sure I can quantify my love for this book, and most of Dana's cookbooks... You see, when I first went low-carb (2004), I wasn't just coming from a diet full of starch and sugar, I was coming from a vegetarian diet. Not just any vegetarian diet, mind you - this was one I truly thought was healthy! I wasn't a "chips and soda" vegetarian by any means... but being from a family predisposed to blood sugar problems, such reliance on beans, corn, grains and pastas - no matter how natural - made me fat. I went vegetarian in the first place because I was convinced that it was the ONLY way to be healthy and thin... and that's true for some people, but not for me!
   
   So, inspired by my mother's success with it, I decided to go low-carb... but I had been a vegetarian for so long that I had no idea how to make the simplest meat recipes! I've been seeing so many complaints here about how "basic" and "obvious" some of the recipes are, but I will personally step up and say that I actually NEEDED to know the basics of how to boil shrimp, how to correctly pan-fry a steak - not so much the concept, but the details. Sure, anyone can toss a steak in a skillet and turn up the heat, but these recipes are more than that for someone like me. The subtle guidelines for how long to wait, what types of steaks and chops fare well with certain cooking methods, basically, all of the things that "normal" cookbooks teach meat eaters, they were useful to me. I would walk into the meat section and have little clue which cuts were for roasting, which for braising and so on.
   
   I can't forget the flavour combinations offered in some of these "basic" recipes, either! I'd always liked eating meat, but having never really cooked it myself before going low-carb, I didn't have the creativity to come up with winning flavour combinations. Sometimes, it isn't even a matter of confidence or knowledge, it's a matter of needing an idea. I tend to need springboards here and there, and so I appreciate the simple things.
   
   On to my actual review - this book has done so much for me, from teaching me how to cook meat dishes (I love the Lemon-Pepper Chicken and Gravy!) to saving me from low-carb boredom (the Perfect Protein Pancakes don't require any weird specialty items, and they are delicious) to keeping me from cheating on the holidays (the Pumpkin Cheesecake is gorgeous) to appeasing friends and family who don't count carbs (Cauliflower-Olive Salad is a big hit) to eventually building up my kitchen confidence enough to where I don't rely on recipes to shake some seasonings onto a steak or chop.
   
   Dana's tone is very witty, matter-of-fact and down-to-earth. She does her absolute best to explain anything that might be questionable. I never felt lost, even as a total novice in the kitchen, because the instructions were always very clear. This isn't to say I've followed every single recipe to the letter - I have substituted all over the place, and with great results. My one criticism of these recipes is that I tend to use far less Splenda in the non-baking recipes, and wonder what sort of sweet teeth are being catered to, but that's hardly a complaint.
   
   One more "issue" I keep seeing in some of these reviews is the inconsistency in some of the recipes, or admission to not trying a particular ingredient. It states very clearly in the book that many of these recipes were contributed by friends of Dana's, as well as readers of her e-zine. She also states very clearly that she sometimes farmed out the recipe testing. So, maybe that doesn't happen very often in most cookbooks, but it's nothing the author is hiding from us.
   
   So... in conclusion, I have practically lived by the recipes in this book for the last five years (I slightly prefer 15-Minute Low Carb Recipes) and I am healthier, happier, more confident in the kitchen, knowledgeable of all sorts of specialty products and cuts of meat... and not so fat anymore. Thank you, Dana Carpender and friends!



4. while there are tons of recipes some are not real recipes ( like spice mix) but the book is so confusing and unorganized, no colors, more than one recipe on one page, not well categorized. even the instructions are not so clear, some steps she doesn't mention if she already did in another recipe, it is like she is writing for herself..so it is so unattractive and need personal work to know what is in there.. the auther is very knowledgable in low carb , that was very useful, but she uses a lot of unknown materials that are expensive and not available, like diary carb countdown while you can use heavy cream + water or half and half, and the recipe comes out ordinary, if you tell me the result will be fantastic, ok I would buy it..
   I bought this book mainly for the bread, they came out better than the bread machine recipes, but still gummy and wet (need to be toasted afterwards) and she uses bread machine only (which I returned, making the low carb bread wasn't worth the hassle) so she does not mention the steps to make it manually ..
   I am going to keep this book, because if it is this big, I should get something out of it.. besides not too many cookbooks out there...
   try George Stella's cookbooks , though fewer recipes, but very organized, tasty, easy, available simple ingredients, every recipe is out of this world..



5. The recipes in this book are great. Most are very easy to make and they require ingredients that you usually have at home. My husband isn't low carbing but he says every recipie is even better than the last one. I definitely reccomend this one.

5 comments about Miss Vickie's Big Book of Pressure Cooker Recipes.

1. I bought my electric pressure cooker a couple of months ago and checked out about 6 different cookbooks from the library to try. This one just seemed to have the yummiest sounding recipes and the ingredients were a lot of things that I already had on hand. So far, I've made 3 recipes from this book and all 3 have tasted wonderful. I made the Chicken Breast on a Shingle (the shingle is broiled french bread topped with swiss cheese) with a white wine mushroom gravy. Excellent! Last night, I made the Pork Chops with Stewed Tomatoes and Red Potatoes, also Excellent! I also made a steamed mixed vegetable side dish that was pretty good too. As far as adapting these recipes for my electric cooker, all I did was cook them on high for the entire cooking time. Both meat recipes said to bring the pressure to high and then lower it to the lowest pressure possible for the duration of the cooking time and I figured since my electric cooker doesn't reach nearly as high a psi as a stove top version that it would work out to be about the same. The theory worked really well on the 2 meat dishes (the chicken breasts and pork chops were both cooked to perfection), but it needs a little tweaking on the vegetable dish (the veggies were just a tiny bit over done, but still yummy). And, this may be because I didn't have a steamer basket for my cooker so the veggies cooked in the liquid at the bottom of the pot instead of actually steaming, but I will be buying one soon and trying the vegetable recipe again.



2. The instruction manual that came with my pressure cooker gives just the basic information and very few recipes. This book is a far better source of information for general usage of the appliance, and has enough recipes to keep me experimenting for a long time. The half dozen recipes that I have tried so far have all been successful. I would recommend buying this book even before you actually buy your pressure cooker because of the information provided on various types.



3. Great recipes!
   Pressure cookers are Fast! Cooking time is Quick!
   Food tastes better and is better for you, all nutrients and flavors are trapped inside the Pot.
   Bought a new Fagor Splendid 6-Quart Pressure Cooker because the recipes were so good.
   Bought the Fagor Portable Induction Cooktop for the Fagor Pressure Cooker and it works Perfect.
   The book has information about the history of pressure cookers...very interesting indeed.
   We now save TIME and ENERGY with this Cookbook and the Meals are better than ever!
   The money we save on electricity alone will pay for all three of these items over time...



4. My grandmother used a whistling pressure cooker for years and years until the seal wore out. I just bought my own, and since she has passed on, I had no way to learn to use it first hand as I don't trust the internet for something that can explode/melt down if done wrong(nobody else has one in my family).
   
   I purchased this book after reading reviews and deciding between the top two sources. This book provides methods for a lot of different foods to be cooked. I gave it four stars because, as I saw in a different review, it does contain a boatload of sweet recipes which is not my cup of tea. That being said, the information appears to be complete and I'm quite capable of taking the main portions of any recipe and converting to my own taste. I just needed a guide to using the pressure cooker really but some others may wish to use most of the recipes so the one star reduction for a slight lack of variety, not a deal breaker. On the flip side, I did find some recipes for things I've never seen in any of my small collection of cookbooks which includes all the staple versions for the "just-learning" cook, which I am not.
   
   The directions in the book lay out how you need to do everything, they give you times, what happens when you go under/over the times, just a plethora of information, most of which you should know from regular cooking, but this is condensed cooking where 1 minute can wreck something. Keep that in mind at all times. I actually ordered a stopwatch so I can time this stuff and keep the thing on my neck.
   
   This book goes into detail about safety features and safe procedures for any type of pressure cooker out there. This is one of the main points of owning a manual such as this. My pressure cooker came with some worthless directions about safety and this guide makes me feel much better about pressure cooking in general since I'm doing it in a mini kitchen I put together where there's carpet and expensive items to be destroyed by a foul up.
   
   A personal note to add in. I think that pressure cooking should go hand in hand with an induction hob(which means cooktop for those of us who call a stove a STOVE). The instant temp change and precise control just makes sense and seems like an excellent fusion of technologies. You will need a modern stainless steel with magnetic base cooker to use induction, but its worth it (Look at=> Presto 6-Quart Stainless Steel Pressure Cooker I can/can't recommend this unit depending on your needs. Its magnetic and parts are easy to get. It doesn't pressurize to 15 psi, only 10 psi(I think).. The manufacturer page will tell you the psi, but I didn't buy it because speed is what I'm after ). Look into induction if you are just getting into cooking because it only works with certain cookware. The minute I found out induction cooking existed(and its been around a while but I just heard because I'm old school) I ordered one and I now try to use that whenever possible. It is truly awesome to cook with! To add to that, the steam coming from your pressure cooker is going to create heat in the room, but induction adds very little heat to the surrounding atmosphere compared with gas or electric, so if that has ever been a concern with any cooking you will want to check into it. In fact, Amazon is a great place to do that research, its where I did mine even though I found out about induction on Newegg through some totally random window shopping I was doing.
   
   The book does not have any pictures really. You have your basic books for that though, this is more for someone who is wishing to cook a different way and already has an idea how to cook the basic foods normally. Really, the main reason for recipe books is ideas and in that respect this book excels and gets a five star rating. I can't honestly say I wouldn't like any of them, but my natural tendencies at the store and my desires would put fewer of the dishes on my table than most people. I eat overly hot(like 120,000 scovilles hot) and overly spicy food all the time. Who knows, toss some Dave's Insanity Sauce in there with that mango/peach/lemon/whatever and I might chow down on most of these recipes without a second thought. What's in the head and the reality do not always merge well, yes? Try, try, try....
   
   Conclusion: An excellent book for the budding pressure cooker user and while the recipes lean to the sweet side there are some very good and inventive ones in this book that may send me out to the grocer to try something new.



5. This cookbook starts off explaining the history, good and bad, of pressure cookers; then provides a method by which we can test and learn how to control our individual pressure cookers in an easy/best fashion; gives a VERY USEFUL table showing time, pressure, and suggested de-pressurization speeds for most of the foods recommended for pressure cooking, and finally many recipes.
   
   Frankly, I have tried several of the recipes and found them to be quite tasty, however, I mostly appreciate the cooking table in the front of the book that explains what I need to know to adapt my existing recipes for the pressure cooker. Using this table I am able to look up an item (i.e. various meats and vegetables in their typical uncooked forms) and adapt my existing recipe "flavors" to "pressure cooking methods" and everything comes one tasting the way I expect. I did not expect to be able to cook my old tried-n-true recipes in a pressure cooker without a lot of trial and experimentation, but I have! My dishes taste as good as ever, they just cook way faster! This book enabled me to accomplish this easily.

5 comments about The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.

1. I have been using the Keith Block Life Over Cancer book as a bible to help with complementary treatment for my dad who has been diagnosed with cancer. On a very common and uneducated level about this disease, I have done everything I can to learn about cancer and through all that I have read, I have learned that nutrition and diet is a major factor attributing to the spread of this disease. There are many cookbooks out there that claim they have cancer fighting recipes and they may very well contain recipes that will help prevent cancer, so I don't disregard them. But, this is the very first book that I have found that every recipe contained in it will help seriously combat the disease while you are dealing with it. IT IS TRULY A BOOK FOR CANCER PATIENTS, not just a book for those who are looking to prevent cancer. This book is full of information and contains recipes that truly make your body a hostile environment for cancer cells to survive. It is such a relief to finally find a book such as The Cancer Fighting Kitchen to help with authentic recipes that arm the patient or careperson with more knowledge and information to help combat this disease.



2. This book contains a lot of great information. The recipes are easy to follow and have a personal touch to them. All the recipes I have tried have been good, and some have been fantastic. I would recommend this book to anyone!



3. I have recurrent ovarian cancer and the ascitis and tumors make it difficult for me to eat. My doctor put me on a low fiber diet and I have found that this is usually directly opposite of what cancer fighting diets recommend. My question is, would the recipes in this book contain low fiber options?



4. In my search for books to provide better nutrition for family member in treatment for cancer and others who want to prevent it, I found this book informative and productive. Would highlly recommend.
   Good background material and recipes that are for the average cook and consumer.



5. (I'm the Director of Nutrition programs, including the Food As Medicine professional training program, at The Center for Mind-Body Medicine, and I posted this on our blog right after Rebecca's book first came out. I hope you find it useful!)
   
   Our Food As Medicine Executive Chef and core faculty member Rebecca Katz, MS, has just come out with her second book dedicated to helping cancer survivors and their families with tasty, healthy, science-based recipes and food information. Called The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, it's full of practical and delicious information. And who knew a book about cancer could be cozy and funny? That's Rebecca. Reading her books is like sitting and talking with an old friend, in this case one of our nation's most astute experts on supporting health during cancer treatment, what she calls 'culinary Rx'.
   
   She's also the Queen of Yum. If you've been to our Food As Medicine trainings, you know, because Rebecca designs all the lunches. That's the experiential part of the training: healthy food CAN be gorgeous and delicious. My colleague Alex ran down the street to our local bookstore and bought a copy of CFK the minute it came out, and has been cooking from it ever since, reporting back on her boyfriend's verdicts ('Fabulous!' 'So delicious!'). We're teasing Alex that it's like Julie & Julia -- Alex & Rebecca. Rebecca doesn't know it yet, but she's got us all mesmerized!
   
   Here's to joyous and healthy experiences in your kitchen with Rebecca's book!

5 comments about The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads.

1. 
   This book delivers, and has now become my go-to for baking. Loads of information and delightful recipes provide lovely results every single time.
   Tonight my cold weather bean/vegetable soup supper was lifted out of the ordinary with 'Cornin Around Bread'...so delicious I had to keep myself from going past the second piece. Kris, thank you for the real joy of baking.



2. I've made three things out of this book so far and I'm really surprised with it. When I first got the book I was kind of bothered because I had given up on vegan baking books but now I'm very happy to have come across this book. Everything that I've made out of it has tasted wonderful. It's a book worth getting.



3. This book is more than full of delicious vegan baking goodness! My friends are constantly trying to steal it off of my table, and the treats are so good! My hardcore non-vegan extended family has no idea I am feeding them cruelty-free snacks! BUY this book NOW!



4. This book covers vegan baking in great detail- from traditional basic recipes to innovative and new ones, you are covered. The author is clearly very experienced and explains vegan baking in clear language. This is great for beginners and experienced vegans alike. My favorite thing about this book is that its recipes are ones you go back to again and again. I don't need another banana bread recipe! I don't need another boston creme pie recipe! I'm very happy with everything from this book- simple accessible ingredients and recipes that somehow create results that are far greater and more complex than the sum of their parts. And does it pass the non-vegan test? Yes! My suspiciously non-vegan family devours the things I make from this book.



5. I am new to the vegan thing,and even new to baking so I figured this book would aid me in my transition and it has. I have had a few "mistakes" but as a whole the recipes are great especially the pumpkin chocolate chip cookies. A must have in any library.

5 comments about The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition.

1. I love the program so it followed the book would be every bit as good. I really like the reviews they give to various products that may be used in a particular receipe and the recipes I've tried have been excellent. When there is something new I'm not sure of I refer to this cookbook.



2. Love this cookbook and recommend it to all and everyone. This cookbook makes cooking easy. It does all the hardwork of testing out equipment for you.



3. I do not enjoy cooking but I do love to eat good food. This book makes cooking good food easy and I don't spend hours in the kitchen. My daughter had this book, but took it with her when she moved out. I was lost without it! I love it that someone has already tested food brands and appliances and that the best isn't always the most expensive. If you only have one cookbook....this should be it!



4. We've watched the show, but this cookbook delivers. It's a binder, which makes it easy to keep open while cooking a recipe. Additionally, it is a nice blend of outlining basic cooking concepts and sophisticated techniques/recipes. A must for every kitchen.



5. Good basic book for showing basic cooking technique with mostly easy recipes to work with.

5 comments about Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3.

1. This book met all my expectations. I was looking for a cookook with the nutrional informaion for my diabetic daughter. It has recipes that are simple and I would us on an everyday basis. I just wish there was a section for Celiac (gluten free) recipes with the nutritional info.



2. My husband was recently diagnosed with diabetes; it came as surprise, because although it's in his family history, he is only 25. We are making huge changes in our eating habits, and this cookbook has been incredibly helpful. Not only does it provide low-carb recipes, it's also a valuable resource for information on diabetes itself. It includes a care chart, a glossary of terms associated with diabetes, a convenient list of 1 choice snacks, tips and recommendations from doctors and fellow diabetics, etc. For people just starting to learn about diabetes and its implications, we couldn't have chosen a better resource. Highly recommended.



3. This is the best book I have ever had and believe me I have had a lot of cook books.



4. This is a great cookbook for any one with diabetes or any one who has to prepare meals for some one who does. The book was in excellent condition and shipping was speedy.



5. I bought this cookbook to help my father, who is a pre-diabetic, lose some extra pounds. My mother has been cooking from it pretty regularily and he has already lost over 20 pounds. They say the meals are pretty easy to prepare and taste pretty good.