5 comments about Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker.

1. I received an e-mail from Ms. Sass the authoress, here it is: "If you're happy with it, I'd be grateful if you posted your thoughts as a review on Amazon.com. TX again. Lorna.
   
   She is a lovely person.
   
   So, Ms. Sass: Here is my review. I am very, very happy with the cookbook. It deserves five stars. I made the classic Beef Stew EXACTLY according to the instructions. When this was completed - - I am not even kidding you, it was a CULINARY TRIUMPH!!~ Thank you for doing such a definitive book on this modality of cooking. It even tastes healthier than microwaving. What was especially interesting to me was the intense flavorfulness of the stew, it makes you want to sop up the remains with a piece of bread. It is that good. I just wish it would be in a spiral bound book so that it would lay flat on the counter as you begin preparing the recipes. Get this book, folks. It is so worth it. Again, Ms. Sass, thank you for your time and efforts that went into this labor of love. You have blessed all of us.



2. I love this cookbook. I've never had a bad meal from this cookbook. This cookbook is versatile. Each recipe has notes after the main recipe that allow you to vary the ingredients and spices. One master recipe makes many variations.
   
   I especially like the pasta with meat sauce recipe. You brown meat and onions, add spices and wine, then water and dry pasta. After mixing well you put a can of tomatoes on top and seal the pressure cooker. After 5 minutes at high pressure you have a great pasta dish. Everything cooks quickly in one pan.
   
   Another winner is the risotto recipe. With classic risotto you need to add broth a little at a time and stir constantly for a half hour or more. In the pressure cooker there is almost no stirring and the risotto is ready quickly. Sometimes I add scallops to the risotto after I open the pressure cooker and they cook quickly in the residual heat.
   
   Those are just 2 of my favorite recipes from this book. There are many more. It is a great cookbook and one I use frequently.



3. The first time I bought a pressure cooker I was on the phone with a friend to make sure it didn't explode and kill me without anyone knowing it! 12 minutes later I had the best split pea soup I have ever tasted in my life! No peas to puree...just PERFECT! The next thing I tried with Lorna Sass's guidance was Rissoto! Holly cow and I didn't even follow her exact receipe just used as a guide to make mushroom, cheese Garlic Rissoto...it was unbelieviable! My Sicilian Sweetie couldn't believe it.. have you ever made Risotto the old fashioned way??? Hey trust me it's easier to buy a pressure cooker and Lorna Sass's book and it will turn out perfect! Since then, I have created perfect Roast, perfect Turkey, the cabbage pot of Irish stew and sent my friends home wanting the book! I made the corned beef and cabbage for St. Paddy's day one year and my friend who didn't like corned beef took the left overs home! I tried making corned beef in a crock pot and the tough rubbery nightmare put me off the crock pot for years! I am telling you this book is wonderful. I use it as a reference book more than anything. You have no idea how many friends have purchased pressure cookers because of this book and the meals it has helped me come up with!
   
   If you're cooking meat and you aren't planning to grill it outside...trust me the pressure cooker is the way to go, and if you want a wonderful instruction manual for your pressure cooker look to Lorna Sass! She's a true artist, and she'll make you seem like one in the kitchen too!



4. The recipes, variations & Transformations are a treasure to use. Its easy, quick & simple. She gives enough information to evolve into other areas, after a while. A great gift idea.



5. This book is an invaluable tool for both experienced & novice pressure cooker users containing many useful tips on pc use as well as a multitude of easy to follow recipes.An absolute must for beginners.

5 comments about Eating Well After Weight Loss Surgery: Over 140 Delicious Low-Fat High-Protein Recipes to Enjoy in the Weeks, Months and Years After Surgery.

1. I was hoping for a cookbook with basic, down-to-earth recipes on how to adapt everyday dishes for the post-surgical patient. This wasn't it. The recipes are either very rudimentary (I know how to make an omelet) or party-like dishes. Very disappointing.



2. I'm a lap-band patient and a picky eater, two things which are not necessarily the best combination. I picked this book up a week after surgery, when I was desperate to at least read about food that wasn't protein shakes or Jell-O. It was much to my surprise that I found an easy dozen recipes on the first pass that sounded as though I'd enjoy them.
   
   Only a dozen? Well, yes. When I say 'picky eater', I mean 'picky eater'; it's not a slight on the book. Entire swathes of it I ignored, but what remained was a good selection. I've made about half a dozen of the recipes thus far and had no disappointments.
   
   The ingredient list is occasionally what might be considered more 'gourmet' but is generally accessible. (And by 'accessible', I mean 'available in central Wisconsin', which is hardly a haven for unusual ingredients.) Thus far, I've only had one recipe call for something I didn't have and couldn't get locally.
   
   Perhaps the thing that makes me love this book the most is the nutritional information provided for each recipe; it's marvelous to know that I'm getting 31.41g of protein out of a meal. The serving guidelines for each stage after surgery are also handy, but should be followed with some amount of caution, as they don't necessarily jive with every surgeon's recommendations.
   
   Although I'm a WLS patient, the rest of my family isn't, and it's great to still be able to serve them tasty food that doesn't usually require much time or culinary expertise. For the price, it's hard to go wrong with this book.



3. First off I want to say that anyone could make these recipes! There are some reviews on here about how most people wouldn't have these ingredients in their cupboard, the only way that would be true is if you are a backwoods hick who only uses Mrs. Dash!! This cook book is full of common healthy ingredients! It is wonderful! It has a nice gourmet twist to it, but like I said is not to difficult! I really like how it breaks down all the options for the different WLS. The writer of the book had Lap-Band done herself. I totally recommend this book! Although if you are used to having fried fish sticks as seafood, you might not have an open enough mind. Although there are American adapted dishes such as pot roast and beef stroganoff, most of these recipes are somewhat exotic or European. All very good, A++ review, everyone who has had WLS should get this book, even if your just over weight and are on a high protein diet, this is a wonderful cookbook!



4. This is the best cookbook out there for post bariatric patients. There are wonderful recipes that are easy to prepare and you are given exactly how much protein you will be getting with each meal - which is more important than anything. I love the fact that it was put together by someone who has had the surgery and that she couldn't find a cookbook out there for herself. Face it there isn't much out there for us. This is a great example of a well put together cookbook.



5. I found the recipes to be difficult and the ingredients hard to find. Also, the authors recommendations for when to advance from liquids to mush, to soft, etc did not follow my surgeons. One has to keep in mind her recommendations are more guidelines and you should always follow your doctor's. I did like that fact that she has had surgery and could relate to some of the difficulties.

5 comments about First Meals (New Expanded Edition).

1. This is an attractive, easy-to-read recipe book, with a good mixture of fun, easy and interesting recipes



2. I got this book prior to our son being born with the hope that I would be making all his food. I've now been doing so using this book and her Top 100 Purees for the last 5 months. I primarily use this book since we got past the most basic purees. I have made more than half of the recipes up through the 9-12 month section and every one of them has turned out great. There has only been one beef recipe that our son doesn't seem to care much for. I have to say too that I have tasted every recipe I've made and they are all delicious. I don't see how you could go wrong with it. I usually make a double or triple batch of each and freeze portions because the servings are typically small but when you buy the ingredients you usually have much more than they call for.
   
   I have one other book that was given to me and is written by a gourmet couple. I tried two of their recipes and they were both a disaster. One I could salvage and the other I had to just throw away. You really can't go wrong with this book. The recipes are easy and the food is great and nutritious. I use a hand mixer to puree and it works well. Enjoy and have fun! Your babies will love it and will grow up with an appetite for all kinds of good food instead of just junk!



3. My pediatritian recommended this book, and although I'm using a lot of Earth's Best, I have tried a couple of recipes and my daughter loves them. The only thing I didn't like is that it doesn't specify when you should give them each food (specifically) ,it just says starting at "17 weeks".



4. This cook book as good advice and ideas for making homemade baby food. Each time I had a baby I reviewed it. There's recipes from 4 months to 5 years+. Some are simple and some are gourmet.



5. I found that the book had great ideas that I would have never have thought of.

5 comments about The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets.

1. To the author: It's billed as a cookbook. I don't think the author has anywhere near enough first hand knowledge of ALL farms to say that everyone who eats chicken or goes deer hunting is going to burn in hell for it. What are we saying? Some chicken screams to the others, "My God, they've just murdered Gertrude. Don't let the chicks see her like that." I sense a PETA member. There's a huge difference in having a few chickens or pigs or 20 cows in a backyard and a factory farm operation of 100s or 1000s. That's MY speech.
   
   Other than trainwreck of an intro, the book is masterfully organized and presented. She definitely insists on having everything a certain way, and worked very hard at having information needed to bake with maximum ease. I like it when a list of pantry items is given, units of measure, and common utensils/kitchen tools. It's interesting to see what each author keeps on hand and it's a fast way to get a beginner up and running. The core truth of the intro is that Americans have gotten into the habit of eating a very limited variety, mostly the same thing over and over. Much of that comes from the increased popularity of prepared foods and the convenience of eating out. I like the suggestions and specif brand names, so you can go into a store and ask for it. The nut milks, almond milk sounds like it must be good. The cashew cream sounds good.
   
   Most of the palates are out of order. I know mine was. That's my main reason for cutting out factory ingredients, including dairy, meat and eggs. It the only way to really know what you are eating.
   
   I don't bake enough yet to know, but I wouldn't think it'd be too hard to substitute honey, organic cane sugar, or suganat for refined sugar. All you're after is the sweetness. I do not know if that would affect the baking process. Precise measure and heat are the key, for me, maybe humidity too. I can think of worse ways to spend time to testing cookies and sweets for sweetness or proper baking.
   
   The flour issue can be resolved with organic flour. So, I don't get the complaints that this is just a cookbook with substitutes for animal products, what else is vegan baking? Heidi Swanson might have some more thoughts in the way of alternative sweetners.
   
   The Pine Nut Anise cookies are probably really good. I'm not sure if some reviewers even have the book.
   
   It's a good book, after the 7+ page lecture. If you want to learn ways to get around animal products and control what goes into your body, it's good. She did a good job setting it all up for beginners and giving the more experienced a gander at how she sets up, suggested specific brands and giving the ones she liked the best. As hard of a time as I gave her about the sermon, if she says something is really good, I trust her. She's probably an ESFJ Myers Brigg personality. The presentation is almost perfect. She certainly writes well. I'll probably buy her cookbook when it comes out.



2. I'd give this book five stars. Is it all healthy recipes? No. But it doesn't set out to be a healthy vegan baking book. The mission is to show that you can make tasty vegan baked goods without the use of animal products. It fits the bill.
   
   So while I tend to opt for more healthier versions (not using white flour, etc.), I still think it's a great book to have in my cookbook collection.
   
   There was one part though, where she referenced that there was no difference between white sugar and using something like pure maple syrup. This is wrong as there are minerals in pure maple syrup (zinc, maganese), making it a healthier sweetener.
   
   I really like all the full color photos in the book and all the extra tidbits of information offered throughout. There are some great recipes included, something for everyone and I can substitute the white flour for spelt flour where desired. I also enjoy listening to Colleen's podcast. This is a good book to add to any cookbook collection.



3. I really like this cookbook. I agree with other posters that it doesn't focus on super-healthy recipes, but she clearly states that most of the items in the book are treats in which one should indulge only occasionally. The ingredients are pretty easy to find and you can always substitute whole wheat or alternative flours and other ingredients if you so desire. I, for one, really enjoy having a traditional kind of baking book in vegan form. It makes it much easier to make things that I know all of my omnivorous friends will like, and it's not always easy converting recipes myself. The photos are lovely, and almost every recipe I've made from this book has turned out very well. I even bought a copy for my non-vegan mother, and I know that she's used it a few times when baking for her friends.
   
   Another thing I really like about the book is that it includes short educational sections about the negative aspects of dairy and egg production, and on good baking techniques.



4. THis is a great basic vegan book everyone should have. The information about substitutes alone is worth the purchase and the recipes are all staple baking and delicious.Friends did not know about the vegan ingredients and said the choc. chip cookies were the best they ever had.



5. I am new to the vegan world and changing my diet hasn't been as difficult as changing the family's. I want my kids to start eating healthier, but finding delicious goodies that they like has been challenging. This cookbook is awesome for anyone who loves desserts and baking. The recipes are easy to make and my kids have absolutely loved every one I've made so far. They all taste like the real thing!

5 comments about The Best 30-Minute Recipe.

1. This book has a remarkable number of really good recipes and a few duds. The collection is varied and covers traditional American to Thai. The biggest downside is that they don't suggest side dishes for their main courses. However, the real value is that they explain how to do things the right way, and why things work. Highly recommended for anyone who is not a serious chef, and doesn't want to spend hours preparing every meal.



2. Don't buy this book if you avoid using a microwave oven. You can adapt your cooking, of course, but then it's no longer a 30-minute cookbook. Other than that, it has a lot of great time saving tips.



3. I'm not a cook. I pretty much want the quickest and fastest method to achieve a reasonable result when I'm cooking for myself. When I bought the book, I hoped to have 30 minute meals. But some of the recipes call for preparations (such as actually cooking the meat before) and then slapping it all together in 30 mins for the actualy 'eating' time.
   
   This isnt' a bad idea. But I had purchased this with the belief that I could do everything in the book in 30mins for a meal.
   
   Other than that, it is a decent book and I found a few recipes I wouldn't mind trying out.



4. I never really time myself when I cook but this book is great. You don't have to follow it word for word. The recipes are delicious and precise. I am now cooking roasted chicken breast and pan seared salmon for dinner... can't wait to try more. Great time saving methods.



5. This has become a staple for us (and for my mother-in-law whenever she comes to visit!) -- with a 1yr old and two busy work schedules, we don't have much time to do the complicated, layered recipes that we usually love. But these recipes are really pretty doable in the 30min window they promise, and I've learned good shortcut techniques for other recipes too! What's nice is that they don't sacrifice on taste even as they come up with creative ways to cut down on the cooking time -- my daughter LOVES the skillet lasagna (and she's a picky eater!), and the mini-meatloaves are incredibly tasty! I probably have almost 50 cookbooks that I've bought and loved over the years, but this is the one we turn to 95% of the times these days.

5 comments about The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler.

1. I can't afford all organic food right now, so I just buy the ordinary stuff which works just fine. I really enjoy using this book. Her directions for the food prep, with different options are helpful when you don't have much time to devote to the process. The recipes encourage me to not be afraid to let my baby try new things. I hope that by trying out a new recipe every few days, this will help my baby not become as big of a picky eater as her dad! Only issue: watch out for allergies. Read up on what not to feed your baby somewhere else, that incorporate that into your meal plans.



2. I bought this book based on other customers' reviews, and I am very glad I did. I compared it with some other famous baby food books, and this one is by far my favorite. I like how the recipes are grouped by age-group (6-9 months, 9-12 months, etc.). I like how there are instructions for different cooking methods. I like how it includes recipes you can use later, after the baby is finished with 'baby food" and ready for finger foods and table foods.
   
   Other books have so much information and so many "tips" that I feel overwhelmed. This book has the perfect balance of information and recipes, which is what parents actually want!



3. I already had Super Baby Food at home for my 2nd child. It's a good book, but I wanted to find some other baby food recipes to make for my 3rd child. I purchased both Blender Baby Food and this book, The Petit Appetit. I enjoy both books, however I am very impressed with the details that this author, Lisa Barnes, goes into. She talks about food safety, nutrition, the benefits of homemade vs. store bought, organic foods, and other good topics. The chapters are divided into the ages/stages when certain foods can be introduced. She also has some great recipes that I can't wait to try.
   
   My son is only 9 weeks old now, so he's not quite ready to begin sampling these great foods, but I figured that summer is the perfect time to catch foods at the farmer's markets while they are in season and at their freshest. I can start making, freezing and perhaps even canning some of the recipes so that they are ready when my son is ready. This book is a great resource to have at home. Don't be afraid to try making your own baby food. With my first child, I remember standing in line at the grocery store lining the conveyor belt with tons of jars of food. I never thought that I could make my own food. Between that time and the birth of my second child, I started down the organic road and realized I could make my own food. "Duh! What did people do years ago before jarred baby food!" I thought to myself. It really is easy to do but it just takes time. If you're willing to take that time, you'll benefit from buying this book!



4. I found that this book was really hard to follow. The recipes are time consuming and difficult. As a beginner cook I would not recommend this book I had to return it.



5. I have a bunch of recipe books for baby/toddler food, but this one is my favorite. I've made about 10 recipes from the book and each one is easy to make, healthy and delicious. Most of the recipes are great for the whole family - not just toddlers, and I love that she emphasizes the value of organic food. I'm ordering another copy now to give as a gift.

5 comments about Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition).

1. ....A wise and valuable book for anyone who is serious about examining their eating habits. A great guide for those who want to improve their life and health conditions and embrace the Chinese philosophy of Yin and Yang.This book also includes flavorful and delicious recipe's, to get you started on your journey.



2. This book was recommended to me and has come in handy for reference. It's really like a bible for people who are open to eastern and western medicine but prefer to use food rather than pills to help the body do its thing well.



3. It is the best book on nutrition ever! Yes it is heavily biased towards TCM, but it is perfectly fine with me. I thoroughly enjoy reading this book. It has good information, research and insights.



4. With so so many books on food, diet and nutrition, if I was to recommend just one book, this would have to be it.



5. Healing with Whole Foods: Asian Traditions and Modern NutritionExcellent reference material. Easy to understand, you don't have to have a PHD.

5 comments about The South Beach Diet Taste of Summer Cookbook (The South Beach Diet).

1. Excellent year round breakfast dishes. Love the recipes that Arthur Agatston puts together. Tasty but not fattening. This is another of his great cookbooks



2. This cookbook has a lot of good ideas to go with for using with the South Beach Diet. If you need a cookbook to expand your horizons then this is the one for you. Worth taking a look into this book.....



3. I was shock to see what it would have cost me for a new book so I was thrill to get this book in great condition at a resonsible price. Very happy with this purchase and the fact I recieve the book quickly.



4. Great, easy-to-prepare recipes. Emphasis on fruits and vegetables usually available in summer (of course, most markets can now provide these items nearly year-round). Almost no duplication of recipes from previous SBD books. Highly recommended!



5. This is a great book with great tasting recipes. Some are a bit involved,but none are difficult. I would recommend this cook book to everyone that is interested in the South Beach Diet program.

5 comments about Nigella Express: 130 Recipes for Good Food, Fast.

1. She's way better than Martha, so real!! & everyone can do everything in her book...& yummy



2. I was actually surprised that Nigella came out with this new cooking concept, making her favorites with short cuts, suddenly being impatient and saving time while still having parties and cooking dinners ever night for her family. Honestly I never found her recipes hard, I enjoyed making everything the proper way but I have to say its fun to find way to cheat I guess, making mousses without all the fancy work, creams and cakes and stews with minimal effort, without hours of baking and slow cooking, using less ingredients ( saves tons of money) and still eating something tasty.
   
   Basically this book is filled with recipes one can make for any occasion, best yet for dinner after a hectic day of work, using 4-5 ingredients, simple and still having something to put on the table that is not the same old saver we turn to. Too often it's easy to fall into a comfortable rut and cook the same thing; with this book it is really easy to gently shake things up. Sometimes I read it at work, photocopy pages, stop at the store on my way home and make something new that's different and doesn't require me to spend 2 hours cooking and then washing lots of pots and pans. I think to write this book requires more effort, it's easy to make a complex dish using thirty ingredients, but hard to make something simple that takes the least amounts of effort but is edible. I often pick one recipe, and then make a side of my choice even if it's steamed veggies and dinner is on the table in no time.
   
   I have been using this book since last November and some of the my favorites are;
   
   Mustard Pork Chops page 11- any meat can be used but pair it with white cannolini beans, simplicity ( 5 ingredients! ) at its highest, actually writing about it now made me decide to make it for dinner tonight, yet again.
   
   Steak Slick with Lemon and Thyme - great on some toasted ciabatta bread the next day or as an elegant supper, lemon and thyme seems to be a classic combination, not I make all my steaks this way.
   
   Cheese Fondue - Gruyere, Brie, Emmental and Camembert melt into a spectacular and easy dip for anything you can find in the fridge. Some white wine in the sauce and then in the glass to drink with completes this fun dinner.
   
   Chocolate Croissants - more fun then I thought to make, sometimes I just make four, with this book there is no need to make thirty servings of something, I often make enough for just one day.
   
   Moonblush tomatoes page 126- sour, tangy, roasted and great side to savory dishes, my new favorite. I find it goes great with eggs for breakfast!
   
   Irish Cream Tiramisu - wow, interesting and make sure to reserve a nap after, packs a punch!
   
   There are stir-fries, galettes, cakes, burgers, all sorts of meats and pastas, each page has a tiny recipe with a gorgeous picture, and this book is actually very useful and makes cooking fun especially to see how the short cuts turn out. I mean if the short list of ingredients doesn't make one want to cook out of it then the pictures will, and it's nice to have a cookbook that is always used versus having one recipe in it that I have to turn to. Nigella throws things together in a beautiful way, after reading and cooking her recipes to me they are as natural as breathing and they pretty much always turn out perfect! Now that is a feat, I haven't had to apologize for making something new to anyone and it's easy to see that her ingredient pairing choices are well through out and put together.
   
   
   - Kasia S.



3. Nigella Lawson is a fabulous cook - if you've ever seen her on Style or FoodNetwork, she is delicious to watch. Her style is simple, stylish and tasteful. Every recipe in this book has turned out fabulous for me. I am not the world's greatest cook, but with her expert narration, many meals were a breeze.



4. This is my favorite cookbook out of about thirty or so that I have. It has sasy but tasty recipes. Pictures of the food help you get a sense of when it might be good to serve (i.e. at a party or at a family dinner). Definately worth the money.



5. Nigella Express is a gem of a cookbook for both new and experienced cooks. Not only are the recipes fast and easy to cook, the results are as voluptuously yummy as the lady herself.
   I borrowed the book from my local library and just had to own it! The only downside to using the cookbook in Australia is that not all the ingredients and featured products are available here.

2 comments about Eat Me: The Food and Philosophy of Kenny Shopsin.

1. Effective translation from one art form to another is a high wire act of the greatest difficulty - readers may agree for example that the film director faces an uphill battle to craft an effective cinematic experience from even the most masterfully written novel.
   
   Those who have had direct experience of the unique restaurant and social environment described in this book will, I am sure, be able to confirm to a wider public that the author, his collaborator and illustrator have created a grand success in making Shopsin's live and breathe realistically and delightfully within the covers of this work. This is a success fully as memorable and arresting as film director Henri-Georges Clousot's "The Mystery of Picasso" which did the same in sharing and preserving the leading Twentieth Century artist's mercurial character and irrepressible creativity.
   
   Enfolded copiously among the many recipes are anecdotes, philosophical ruminations, and historical comments on the legendary Greenwich Village of a previous generation -- many of which are presented in a deceptively casual, even profane manner. These amount to a second book nestled within a diverse collection of recipes.
   
   The illustration and design work on this book are labors of love by Kenny Shopin's daughter, Tamara Shopsin -- an artist of increasingly wide reputation in her own right.
   
   A cookbook reviewer should be pleased to report that such a publication does a good job at showing the reader how to prepare good food. This presentation far exceeds that worthy result: it provides a window on how to be a genuine human being on one's own terms.



2. This is the first cook book I've ever read where I sat down and read it cover to cover first. The musings in this book is worth every page and makes for an engaging read. The book arrived at my house on Thursday and I basically spent all weekend trying out a bunch of the recipes. So far: Patsy's Cashew Chicken (a new household favorite but mixed hoisin sauce, water and soy sauce instead though), Slutty Pancakes, Glazed Pancakes, Tahini Dressing, Coconut rice (never thought leftover rice can taste so good), Crepes (amazing approach and he's right, no once can tell the difference). The recipes are elegantly simple and does not require a culinary degree nor a translator when you go shopping for the ingredients. In fact, most of the stuff is probably already in your pantry. Kenny Shopsin has a distinctive point of view and will leave you wanting to visit NYC just so you can eat at his restaurant and hear his philosophy in person. Be careful you don't get thrown out though...