5 comments about Eating For Life.

1. This is a fantastic cookbook. I use it almost everyday. The recipes are delicious and simple to make. This cookbook provides so many different options and includes pictures. I highly recommend this cookbook.



2. Love that cook book. I'm living healthy and finally I found a great cooking.
   Have tried few meals and even my husband loved all of hem.



3. If you plan on following the Body for Life book by Bill Phillips, then the Eating for Life is the book for your life style change in eating. Every recipe is awesome. I personally took the challenge and used this book exclusively for my eating plan and lost over 30 pounds in 12 weeks. It works. My wife and I continue to use it today, 3 months later, and never plan to stop. It becomes a great reference to create your own meals. It is simple to follow, especially with actual pictures of the products to buy. You can't go wrong with this book.



4. Excellent book & recipes. Really tasty! Very digestible and delicious meals, equally appealing to all my family.



5. I bought this book because I've been on the Body for Life plan almost a year now, though haven't really followed the diet part like I have the workout plan. Still lost the weight by cutting back, eating the right foods. I was getting bored with the same ole, same ole meals. A friend of mine made the chicken enchiladas and they were great. She said she has used this book for years and tried almost all the recipes.

5 comments about The New Mayo Clinic Cookbook: Eating Well for Better Health.

1. This is a good cookbook to use if you are cooking a special meal or something. But doesn't do much for you as far as recipes to use daily if you are on a diet. They require so many different ingredients that it will cost a fortune just to do a few meals from this book a week. Also, it doesnt' tell you preparation time. Not useful for what I wanted it for.



2. Wonderful cookbook! Great, tasty recipes. I've had this cookbook for two weeks now and already I've tried about seven recipes. Delicious!



3. So far I have made 6 recipes from this cookbook and they were all amazing. The recipes full of complex flavors and are fancy enough for dinner parties. The cookbook uses common ingredients that can be purchased at most stores. There were a few asian inspired recipes that have a few ingredients that can be purchased at a whole foods type market such as lemongrass and cellophane noodles. This is a wonderful accompaniment to the Mayo Clinic Diet book and journal.



4. Got this for my wife for Valentine's day because she is forever trying to get me to eat better. But I have always thought "man is meant to live and eat on top of the food pyramid." This was my way of saying, "OK, you win . . . I'll try to eat better."
   
   So far, everything she has made is delicious. We made a variation of their chili with their cornmeal spoon bread for last night . . . my problem was stopping eating at one serving.
   
   She loves the recipes and so do I.
   
   And, well yes, I'm eating at the bottom of the food pyramid.



5. This is a good cookbook, It gives a person a look into new ways to address eating for ones health.

5 comments about Charcuterie: The Craft of Salting, Smoking, and Curing.

1. This is generally a well-researched book, written by authors who clearly "know their stuff".
   My main complaint can be found in the adage, "you can't tell a book by its cover".
   While the cover is crisply and richly illustrated, the contents of this book aren't. There are no photographs inside, black and white or color.
   For a cookbook, the contents of Charcuterie seriously lacks line diagrams and illustrations in situations where they would be useful and appropriate. Illustrations are few and far between, with several errors in placement and captioning.
   At the same time, there's a huge amount of wasted space taken up by wide margins all around the text. The use of thick and rather "pulpy" paper is also quite surprising for such a highly-recommended book. After all, owners of this book will be expected to get their hands wet and oily when using it and I would suspect that a "finished" paper would be far more suitable here.
   Quite simply this book is, physically, much larger than it needed to be, making it difficult for one to find a place for it on a shelf of "most-used cookbooks".
   Overall, I've found the techniques and recipes to be useful, but in some cases "reading between the lines" is an essential skill for one to have in using this book.
   Maybe a section on "regional" smoking techniques and smoke-wood preferences would have helped round out the myriad of topics covered.



2. As an amateur sausage maker and charcutier, this was not the first book I've read on the topic. I was very pleasantly surprised to find the book to be full of explanations (on bacteria, spoilage, freezer and refridgerator tips, etc.), detailed advice (e.g. making emulsified sausages and troubleshooting what could or did go wrong), tips on everything from preparation to planning to cooking to serving, and with technical tips and practical advice that only come from experimenting and constantly seeking to improve your products (how long to dry sausages for, how to make them air-pocket free, etc.). Some of this information is top secret and will not be shared by experts and producers for free, so treasure it. It even includes a detailed description of how to clean intestines on your own!
   
   It is EXPLODING with recipes for all kinds of sausages, pates, terrines, and a huge variety of sauces, dressings, chutneys, and the like. The discussions are thorough enough and the explanations of spice choices are transparent enough as to encourage your own innovations, adjustments for personal tastes, and experimentation in this fast-growing field.
   
   The only drawbacks are the style of the writing - which is occasionally somewhat precocious, and the authors do admit that some of these recipes require so much time to prepare that they are luxury items in the modern kitchen and for the modern home chef, but then charcuterie is not the field for those who are looking for microwavable TV dinners anyway. One the whole it's an excellent, practical book which requires little to no prior knowledge, and the recipes really do walk you through step by step in simple and clear language.



3. This book is amazing. I've made dozens of recipes, and they've all turned out well. I've made things I didn't even know were possible at home and have never seen recipes for, elsewhere. Better than that, though, is the fundamental knowledge the book provides, so the reader can make up his or her own recipes. For anyone looking for correct, fundamental information on making any kind of ground, smoked, cured, and/or dried meats, this is your book. This review has 2 caveats, though. First, the recipes call for some specialized equipment, such as a meat grinder and a smoker, and some specialized ingredients, such as curing salt and sausage casings. Although, the equipment isn't necessary for everything or a particularly huge investment, and the special ingredients are pretty dirt cheap and easy to find, with the resources in the book. For instance, I'm still using my first $2 pound of curing salt, after curing probably 50 pounds of meat. The second caveat is health. These recipes are delicious but often full of salt, fat, nitrates, and smoke, so you have to restrain yourself. Although, I'd rather get fat on homemade bacon and pate than on burgers and fries.



4. I bought this book for our adult son who loves to cook. He's also a hunter & has shot game to use in some of the recipes. He's having a grand time creating sausage, confit, etc. The book is a winner!



5. This is a very good book and I found it to be excellent to help me understand curing meat, making sausages and more. I find this book enjoyable and useful for it's style, enthusiasm, technical content and recipes. As a bonus, the recipes are in cups/teaspoons etc and also in weights (2 oz, 250 ml, 100 grams) etc. I find weighing ingredients easier and better.
   
   I have a few other books on this subject but I like this one best. The recipies are very tasty too. Last night my wife and I ate a buetifull duck confit on a crisp green salad with vinagrette and potatoes pan fied with some of the duck fan with fresh herbs. Fantastic! Two days ago I had the pleasure of tasting my first piece of home made bacon. Magnificient! The week before we feasted on garlic and red wine sausages (glad we both
   
   This is a short review but please don't take it to mean that I don't rate the book highly. I sincerely recommend this book to those who, like myself, are keen to try this ancient, interesting, enjoyable and (most importantly) exceptionally tasty area of cooking. 5 stars!

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 Cooking for Baby: Wholesome, Homemade, Delicious Foods for Kids From 6 to 18 Months.

1. As I photographer I must say beautiful photographs and as a mom awesome recipes. So easy to follow and they keep it simple. Would recommend to anyone looking to feed there baby the best baby food possible: homemade!



2. This is a wonderful book if you are interested in cooking for your little one. It starts out with simple, single-food purees and gradually adds in foods with more ingrediants, textures and flavors. I like that it introduces different herbs and spices along the way. I have been using this book as a guideline for introducing foods since my son was six-months-old (now eleven months) and have been very happy with it. And I appreciate that even though it may introduce a food at 9 months, the author will mention if it is a food prone to allergic reations in case you want to hold off on giving it to your child. It tells you not only what foods to introduce, but how to prepare them so that you can keep the most nutrients in the dish. I've even learned to prepare a few foods from scratch that I'd never done before!
   
   I appreciate that the foods taste like REAL FOOD. I usually taste them and don't cringe. I just bought my son a few jarred baby foods the other day because we were going to be traveling and I didn't want to bother with a cooler and he refused to eat most of it and I couldn't blame him - it smelled and tasted disgusting compared to what he's used too.
   
   I would encourage anyone to purchase this book. It is well worth the money.



3. Okay, so once you get a little way down the road of introducing your baby to solid foods, you quickly realize it's basically "steam, blend, serve" (and freeze any leftovers). That being said, this book is an excellent guide to making baby food. It gave me confidence to feed my baby a wide range of healthy foods (and combined foods too). I love the illustrations, the nutritional sidebars, and the many helpful tips. And baby absolutely loves the food! I can't wait to make the carrot cake cupcakes for her one-year birthday.



4. I have bought several baby food books and this is my "go to" book. It is well written and organized. Very easy to just work your way through the recipes to give your baby a nice variety of healthy foods. The recipes are great! My son didn't like plain green beans, then I made him this book's grean beans with mint puree and he loved it! Highly recommend.



5. I received this book as a gift, as well as 'Top 100 Baby Purees' by Annabel Karmel. If you are considering purchasing one of these two titles, I really like the 'Cooking for Baby' cookbook - visually, it's very appealing, and the recipes are simple - something I, as the mother of a 6-month-old, appreciate.
   
   I prefer this title over the other I mentioned as these recipes stay away from adding butter and milk to baby's dishes, whereas 'Top 100' uses these additives.
   
   Thus far, I've only made a couple of the vegetable purees (and really, it's not these early recipes that make the book as it's pretty basic, common sense stuff) but am looking forward to making some of the dishes in the 7-to-8-month and beyond sections.

5 comments about Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.

1. I love this book. Sandor Katz does an amazing job. I am just waiting to try the sourdough recipe! He's a wonderful resource for all things fermented though and I highly recommend this to anyone, novice to pro (in the fermenting department).



2. Wonderful! Who would have thought a book about fermentation could be so sweet? This very thorough book on live-culture foods is a pure delight. The author's style is charming and enthusiastic, in spite of his own health challenges. How I relate to him! I too have a serious debilitating illness ~ Chronic Lyme Disease ~ and had to endure over 2 and 1/2 years of heavy doses of antibiotics which completely threw my biological terrain right off the map. I am a huge believer in the healing benefits of live-culture foods and I love sauerkraut and kimchi. I've been making my own kraut for a long time but wanted to explore all the possibilities. I recently purchased an incredible German fermentation crock and Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods was recommended reading along with the equally impressive Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide).
   
   Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods provides a wealth of sound nutrition together with a wide range of excellent, well-tested recipes. The author's personal testimony about the healing benefits of live-culture foods makes for enjoyable as well as uplifting reading. I got so much more than I expected with this valuable book.
   
   I wish the author health and healing and thank him kindly for sharing this wonderful book with all of us kraut-makers out there!



3. This book covers everything you can imagine from making a sour dough starter to making your own "mother" for vinegar. I had always made my own yogurt by first buying some at the store as a starter. She walks you through the steps to start your own and once you begin understanding how some of these types of cultures are made, the others get easier and make a lot of sense. If you truely want to make unique salad dressing, healthy yogurts, unbelieveablly tasty picked cucumbers and a whole lot more, this is the book.



4. This book includes explanations of how to make lots of fermented and other living foods and drinks. It describes the health benefits, environmental benefits, and cultural benefits of local, healthy, fermented, living foods. It is an awesome resource and if more people got into this sort of thing, the world would be a much healthier place.



5. I had no idea what I was getting into when I ordered this book - I had just seen a number of very positive comments on it around the Web. What a delight! Sandor is an interesting character who brings his new-found zeal in life to his experiments with fermented food... Living in an intentional community, he has space and time to explore all sorts of ways of fermentation, and he does so in a friendly, chatty way. Reading this book was almost like sitting down with a fellow fermenter and discussing different ideas. Sandor is very into traditional fermentation methods which can take up to a year or more, but, at the same time, a "short-time fermenter", such as myself, can glean a wealth of information from his experiments and observations. This is another book on my "first go-to" book shelf.

5 comments about Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats.

1. Bought for a friend, she loves it.
   A good amt of diverse types of cookies. Try them all!



2. I made the fudgy expresso brownies, and they are worth the book. Anyone who's tried to make vegan brownies knows how awkward the results often turn out- and these are perfect. They're much like brownies from a mix, which is what I want in a brownie-fudgy, with that kind of flaky top. They get a bonus for not requiring tofu-although if you like that sort of thing, there's a caky brownie in the book as well.
   
   (I hear good things about the Mexican chocolate snickerdoodles from my former roomate, but I haven't gotten the nerve to add cayenne to my baked goods yet.)



3. They're back, and this time it's personal. Isa Chandra Moskowitz and Terry Hope Romero are after your very own cookie jar. 'Vegan Cookies Invade Your Cookie Jar' takes the beloved, versatile dessert and turns it on its dairy-free head, picking up where 'Vegan Cupcakes' left off. This cute, compact collection of 100 crowd-pleasing hand-holds hits the spot with the classics (think chocolate chip and snickerdoodles), to fancier creations--Chocolate Marmalade Sandwich Cookies and Pistachio Green Tea Biscotti to start. Don't forget the bars. If eight mouth-watering versions of brownies sounds too good to be true, then you're in for a treat. One read through the colorful pages and every kitchen is destined to be a full-blown cookie factory in no time.



4. It is worth buying this book just for the Deluxe Cocoa Brownies recipe. I can't tell you how many people have been wowed by them. Here's just a sample of the comments I've received:
   "I can't believe these are vegan!"
   "These are the best brownies I've ever tasted!"
   "Did YOU really make these?"
   Thanks, Isa and Terry, for making me a vegan baking rock star. (And I totally love that it's dedicated to Bea Arthur. Nice touch.)



5. I LOVED Vegan with a Vengeance and Vegan Cupcakes Take Over the World, so I was excited to get this book. Except for one minor critique in VwaV, the cookies and treats were perfect in every way. I used a Christmas gift certificate to purchase this.
   
   I enjoyed the recipe for the healthy chocolate chip cookies. The dough tasted like regular cookie dough (for all you dough fanatics out there, like yours truly, that's awesome!) and the cookies were great. They weren't too sweet. They were great.
   
   The chocolate chip chocolate oatmeal cookies weren't great. The dough was amazing, but the end result wasn't great. It was like eating dog treats. And for those who question my cooking skills, I tried making these twice, just in case I futzed up the first time, but I just think this is a doozie of a recipe. Oh well. There's plenty more recipes in this cookbook and I'll update my review when I try more (problem is, I'm trying to lose weight, so baking cookies is probably not going to help me fit into that Ginger Rogers-style dress I've been coveting!).

5 comments about Everyday Italian: 125 Simple and Delicious Recipes.

1. This is a great cookbook - with functional, easy-to-follow recipes. Highly recommend it to those who like to cook/eat Italian.



2. it was a good purchase but not as good as I expected it to be. I tend to prefer cooking books with picture by recipe so I can imagine how it should looks like and also get ideas about presenting the plates and so. In this book I found that not all the recipes were pictured and I found that a lot of emphasis was given to the writer rather than the contents. I love Giada and I enjoy her shows but when its a cooking book I expect it to be 100% about cooking!!



3. I would have loved more pictures of the food and fewer of Giada, but the recipes are great and easy to follow.



4. I have always been intimidated by alfredo sauce. I admit it. But when I flipped through this book and saw her simple and straightforward recipe, I decided to try it. This cookbook is well laid-out, the recipes are uncomplicated, and the instruction is clear. Ingredient lists are short, for the most part. I love this book. I really like the mindset that cooking doesn't have to be confusing or complicated in order to be delicious. Try this book. It will make you feel like a champ in the kitchen.
   By the way, the alfredo turned out scrumptiously...



5. I love Giada's show, and love cooking and eating Italian food, but was really really glad I checked this out at the library before buying. It's nearly impossible to read. Small fonts and white text on various pastel backgrounds combined with very shiny pages make it way too much trouble to try to cook from. According to the flyleaf, the design was by Jan Derevjanik. All I can say is that Jan probably has never cooked and likes going blind. My graphic design profs would have flunked him.

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

1. 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).....



2. 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!



3. 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..



4. 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. I LOVE,LOVE,LOVE this book!! Dana Carpender's writing style is so awesome and entertaining! Her recipes are delicious, easy and healthy. I cannot say enough great things about this book!!! Has everything you need for Low Carb eating, you DO NOT need another Low Carb book if you purchase this one.

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.